The Insatiable Appetite

Come along for a podcast that describes a Hartman Group trend trek with provisions inspired by our newly released report Modern Approaches to Eating. Hartman Group trend treks have a long history of exploring food culture and sustainability-related destinations in the Pacific Northwest and have ranged from company treks to cannabis dispensaries, recycling centers and food trucks to Starbuck's Reserve Roastery and Bastyr University's vegan cafeteria (to name but a few unique trek destinations).

In this episode, and based on our Modern Approaches to Eating report's exploration of complex consumer eating approaches, we describe our reactions to various snacks and beverages that orient to keto and plant-based ingredients and marketing. Find out our reactions to a variety of different snacks and beverages including (but not limited to):

• Plant-based jerky from Country Archer Provisions and Beyond Meat
• Chicken chips (from EPIC Provisions)
• "Keto-Friendly" Gummy Bears with added fiber (from Lily's Sweets)
• Cauliflower-based snacking crackers
• Upcycled banana chips (from Barnana)
• Gluten-free brownie brittle (from Sheila G)
• Probiotic seltzer (from Molson Coors)

Listen in and learn more about how plant-based and keto trends are shaping up to include products like those tasted here with connections to gut health, low-carb, low sugar, vegetables, good fats and protein from sources like nuts, seeds and legumes.

The podcast finishes with a discussion about how going forward (and as observed in our Modern Approaches to Eating report) among very diverse eating goals and habits, consumers are increasingly interested in holistic nutrition and its connections to whole food ingredients.

Interested to learn more about consumer eating occasions? Our new Modern Approaches to Eating report explores in-depth the spectrum of eating approaches that consumers pursue today, along with the attitudes, needs and goals that motivate them and the considerations and challenges they encounter along the way.

Download a copy of the Modern Approaches to Eating study overview and order form here.

Learn more about how Hartman’s syndicated reports can be an essential resource to help you navigate the way forward in these uncertain times. Contact: [email protected]

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Listen in as Hartman Group CEO, Laurie Demeritt, and VP of Strategic Insights, Tamara Barnett, discuss the question around product innovation and whether it should be put on pause, reduced, or amped up during this time of COVID-19.

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Discussing Online Grocery Shopping with FMI’s President and CEO Leslie Sarasin

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Meals in American households are woven into the cultural fabric of everyday life: They serve as a unifying experience shared by most, if not all, consumers. As we approach nearly two years of a pandemic, how do Americans think about and approach meals and cooking today? In this podcast, find out as our analysts provide chapter-by-chapter highlights from our new report, At the Dining Table: American Meals and Cooking. Trends discussed include planning, procuring, and preparation of meals, archetypes of food-engaged consumers, changes in daypart meal occasions (breakfast, lunch, dinner), and in-depth analysis of how we cook today, ranging from purchase and use of appliances to scratch cooking (and the “ideal meal”), ingredients, and sources used.

Two tidbits from the podcast: "55% of consumers say that they love or like cooking, but just as many hate having to clean up afterwards" and "fully 20% of all consumers have got an air fryer since March, 2020." Have a listen to learn more about how Americans approach the institution of meals today and what business opportunities exist for the food industry to meet the changing needs of consumers.

Download an overview of the At the Dining Table here.

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The Hartman Group’s Eating Occasions Compass has the who, what, when, where and why of more than 136,000 adult eatings and much more. Listen to Hartman’s Renee Wheeler and Gray Stanton as they provide the scoop on the inner workings of Compass.

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