For millions of American college students, the first taste of adult freedom comes in a bite of Stouffer’s French Bread Pizza or a salty slurp from a Cup Noodles. Hemmed in by fire-safety rules and tight budgets, dorm dwellers have long embraced such microwaved delicacies, honing cook times in shared lounges with low-powered appliances balanced atop mini fridges.
Consumers’ eating patterns tend to shift during the summer months, becoming more experimental and experiential with new items taking center plate such as meat-less burgers, blended proteins, ‘standalone’ side dishes, and all-day snacking, says Tyson Foods in its 2019 Summer Trends Report.
Conglomerates take note of a profitable way to reach a younger, more diverse crowd than the shrinking base of customers for some familiar condiments and packaged foods that have fallen out of step with dining trends.
Los Angeles-based firm CBRE delivered projections on topics from e-commerce to prepared meals to store experience in its latest research report on the grocery industry.