What Kind of Dairy Products Have More Attraction for Consumers
Dairy manufacturers often think about an important question. What kind of dairy products have more attraction for consumers?
A nationwide study of buying behavior an-d consumer preferences in dairy, deli an-d fresh bakery departments shows that shoppers want more fresh food options an-d less work in the kitchen.
The study was conducted by Surveylab, a specialist in online market research, an-d covered attitudes of 800 primary grocery shoppers in the United States.
More than half of respondents say that they buy more private label now than they did five years ago, an-d 44% of the survey say that they currently buy store bran-ds either always or frequently. Frequency of buying is even higher in deli, dairy an-d bakery where it reached 47%.
Consumers are making it clear they want convenience an-d speed in meal preparation. An-d this is creating highly profitable opportunities for retailers store bran-ds to respond with their own bran-ds.
In the study, shoppers for dairy, deli an-d bakery were asked "Which products would you like to see more of?" In the dairy department, a better assortment topped shoppers desires, with 35% of survey respondents wanting to see more variety in general, an-d 38% saying they would like greater variety of cheeses in particular.
In deli, convenience was the No. 1 deman-d, with four in 10 respondents opting for "more items that can save me time at home." Following closely, were "more restaurant-quality items" an-d "heart-healthy items, such as low sodium."
When it came to the bakery, shoppers had an eye on freshness an-d health issues foremost, with 31% saying they would like more items baked on-site an-d 31% likewise opting for products containing "less fructose, sugar, corn syrup an-d bad fats."
Also in deman-d by one in four shoppers were more nutritional an-d freshness information, greater variety of portions, an-d more emphasis on healthy ingredients. Among improvements shoppers would most like to see at the supermarket perimeter, product sampling an-d demonstrations ranked high across all three departments. In the deli, faster service an-d more nutritional information about deli products were wanted improvements.
reference: www.dairyfoods.com
A nationwide study of buying behavior an-d consumer preferences in dairy, deli an-d fresh bakery departments shows that shoppers want more fresh food options an-d less work in the kitchen.
The study was conducted by Surveylab, a specialist in online market research, an-d covered attitudes of 800 primary grocery shoppers in the United States.
More than half of respondents say that they buy more private label now than they did five years ago, an-d 44% of the survey say that they currently buy store bran-ds either always or frequently. Frequency of buying is even higher in deli, dairy an-d bakery where it reached 47%.
Consumers are making it clear they want convenience an-d speed in meal preparation. An-d this is creating highly profitable opportunities for retailers store bran-ds to respond with their own bran-ds.
In the study, shoppers for dairy, deli an-d bakery were asked "Which products would you like to see more of?" In the dairy department, a better assortment topped shoppers desires, with 35% of survey respondents wanting to see more variety in general, an-d 38% saying they would like greater variety of cheeses in particular.
In deli, convenience was the No. 1 deman-d, with four in 10 respondents opting for "more items that can save me time at home." Following closely, were "more restaurant-quality items" an-d "heart-healthy items, such as low sodium."
When it came to the bakery, shoppers had an eye on freshness an-d health issues foremost, with 31% saying they would like more items baked on-site an-d 31% likewise opting for products containing "less fructose, sugar, corn syrup an-d bad fats."
Also in deman-d by one in four shoppers were more nutritional an-d freshness information, greater variety of portions, an-d more emphasis on healthy ingredients. Among improvements shoppers would most like to see at the supermarket perimeter, product sampling an-d demonstrations ranked high across all three departments. In the deli, faster service an-d more nutritional information about deli products were wanted improvements.
reference: www.dairyfoods.com
