US Healthy Dining Trends Market Report 2020
£ 3,695 (Excl.Tax)
Description
“The percentage of healthy diners is growing, aligning with the increased availability of lifestyle fare, including plant-based and low-carb options. Millennials are the healthiest diners, but right behind them, Gen Z is the most indulgent generation, demonstrating the need for a balanced menu. Convenience and kid-friendliness are the deciding factors on where to eat – hallmarks of the fast food segment, which has the lowest consumer perception of being healthy. To increase the healthy quotient, operators must provide the health-forward menu items consumers most desire, including substitutions for fried items and low-carb options. ”
– Amanda Topper, Associate Director – Foodservice
This Report covers the following areas:
- Customizable options
- Less sugar
- Meat alternatives
Table of Contents
-
Overview
- What you need to know
- Definition
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Executive Summary
- What consumers want and why
- The issues
- Restaurant meals viewed not as healthy as home-cooked meals
- Figure 1: Restaurant and at-home meal associations, January 2020
- Cost and flavor are largest barriers to healthy eating
- Figure 2: Reasons for eating healthfully less often, January 2020
- Diners still want to indulge
- Figure 3: Healthy dining behaviors, by household income, January 2020
- The opportunities
- Personalization is a healthy way to add variety to the menu
- Figure 4: Healthy dining attitudes, January 2020
- Meal kits are a home-cooked solution for healthy, affordable and tasty meals
- Figure 5: Restaurant and at-home meal associations, January 2020
- Substitutions give diners control over their health
- Figure 6: Healthy item interest, January 2020
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The Market – What You Need to Know
- Home-cooked meals shine
- Millennials hugely influential for healthy dining
- Flexitarians drive the demand for less meat
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Market Perspective
- Home-cooked meals perceived as healthy, fresh, tasty and affordable
- Figure 7: Share of food expenditures for in-home food vs dining out, 2013-18
- Home-cooked meals perceived as healthy, fresh, tasty and affordable
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Market Factors
- Millennials’ purchase power and healthful mindset will drive menu development
- Figure 8: Population by generation, 2014-24
- Consumers are eating less meat
-
- Figure 9: Restaurant behaviors, by gender and race/Hispanic origin, December 2019
- Childhood obesity calls for solutions
- Figure 10: Percent of children who are obese, by age, 2001-02 to 2015-16
- Millennials’ purchase power and healthful mindset will drive menu development
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Key Players – What You Need to Know
- Lifestyle diets offer a menu hook
- Acceptance of plant-based burgers leads to adoption of other plant-based menu items
- Flavor innovation is lacking
- Newsflash: Fruits and vegetables are plants
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What’s Working?
- Diet-specific menus are part of the playbook
- Lifestyle diets
- Superfoods expand
- Plant-based grows up
- Plant-based across categories
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What’s Struggling?
- Restaurant food is not perceived as tasty
- Figure 11: Dining out priorities, August 2019
- Restaurant food is not perceived as tasty
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What to Watch
- Fruits and vegetables take on new roles
- Vegetables replace carbs
- Dessert needs fruit
- Figure 12: New fruit-flavored frozen novelties launched in 2019
- Snacks and appetizers are ripe for innovation
- Figure 13: New veggie-centric salty snacks launched in 2019
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The Consumer – What You Need to Know
- The percentage of healthy diners is increasing
- The desire to lose weight sparks healthy dining
- Weekend indulgent eating is common
- Healthy eating shouldn’t come at a premium
- Fast food shines for convenience and kid-approval, but lacks healthful perceptions
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Healthy Dining Segmentation
- Consumers increasingly identify themselves as healthy diners
- Figure 14: Healthy dining segmentation, December 2018 and January 2020
- Millennials overindex as healthy diners
- Figure 15: Healthy dining segmentation, by generation, January 2020
- Parents tend to eat more healthfully when dining out
- Figure 16: Healthy dining segmentation, by parental status, January 2020
- Asians and Hispanics eat more healthfully than others
- Figure 17: Healthy dining segmentation, by race/Hispanic origin, January 2020
- Consumers increasingly identify themselves as healthy diners
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Changes in Healthy Eating
- Nearly one third eating healthfully more often this year
- Figure 18: Changes in healthy eating, January 2020
- Weight loss, availability of healthy options are top healthy eating drivers
- Figure 19: Reasons for eating healthfully more often, January 2020
- Weight loss a stronger driver for women, while men are driven by health conditions
- Figure 20: Reasons for eating healthfully more often, by gender and age, January 2020
- Healthful foodservice fare has an expensive reputation to overcome
- Figure 21: Reasons for eating healthfully less often, January 2020
- Nearly one third eating healthfully more often this year
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Healthy Dining Behaviors
- Nearly half of diners treat themselves by dining out
- Figure 22: Healthy dining behaviors, January 2020
- Young men order the most healthfully throughout the week
- Figure 23: Healthy dining behaviors, by gender and age, January 2020
- Parenthood leads to increased dining frequency and calorie checking
- Figure 24: Healthy dining behaviors, by number of children under 18 in the household, January 2020
- Nearly half of diners treat themselves by dining out
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Healthy Dining Attitudes
- Operators should focus on customization and nutrition information
- Figure 25: Healthy dining attitudes, January 2020
- Younger Millennials and Asians are willing to pay extra for healthy meals
- Figure 26: Healthy dining attitudes, by generation and race/Hispanic origin, January 2020
- Healthy diners expect more nutrition information and the ability to modify menu items
- Figure 27: Healthy dining attitudes, by dining segmentation, January 2020
- Millennials look for healthy meals and nutrition information
- Figure 28: Healthy dining attitudes, by generation, January 2020
- Operators should focus on customization and nutrition information
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Restaurant and At-home Meal Associations
- Consumers most likely to view home-cooked meals as healthy and affordable
- Figure 29: Correspondence analysis – symmetrical map – restaurant and at-home meal associations, January 2020
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- Figure 30: Restaurant and at-home meal associations, January 2020
- Older diners less likely to view any restaurant meals as healthy
- Figure 31: Restaurant and at-home meal associations, by generation, January 2020
- Older diners view casual dining restaurants as convenient, affordable, but not healthy
- Figure 32: Casual dining restaurant and at-home meal associations, by generation, January 2020
- Parents are less likely to view fast food as processed or high in sodium
- Figure 33: Fast food restaurant and at-home meal associations, by parental status, January 2020
- Consumers most likely to view home-cooked meals as healthy and affordable
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Healthy Item Interest
- Substitutions for fried items are most appealing
- Figure 34: Healthy item interest, January 2020
- Combine healthy options to please the most guests
- Figure 35: TURF analysis – healthy item interest, January 2020
- Young men, Hispanics and parents want to see more meat alternatives
- Figure 36: Healthy item interest, by gender and age, race/Hispanic origin and parental status, January 2020
- Hispanics are interested in healthier beverages
- Figure 37: Healthy item interest, by race/Hispanic origin, January 2020
- Millennials show the greatest interest in low-carb, vegetarian and gluten-free options
- Figure 38: Healthy item interest, by generation, January 2020
- Substitutions for fried items are most appealing
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Appendix – Data Sources and Abbreviations
- Data sources
- Consumer survey data
- Abbreviations and terms
- Abbreviations
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Appendix – The Consumer
- Methodology
- TURF Analysis
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- Figure 39: Table – TURF analysis – healthy item interest, January 2020
- Correspondence analysis
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