Canadians eating healthier at restaurants but still learning: Technomic

Feb. 11, 2015, Chicago – Canadian consumers are increasingly concerned about health, and more are
seeking healthy dining-out options, but their behaviour and
attitudes are still evolving, suggests a new report from research firm Technomic.

Feb. 11, 2015, Chicago – Canadian consumers are increasingly concerned about health, and more are
seeking healthy dining-out options, but their behaviour and
attitudes are still evolving, suggests a new report from research firm Technomic.

Consumers focus
on an overall balanced diet that gives them control over their choices
and includes occasional indulgences, especially when they dine out, the Canadian Healthy Eating Consumer Trend Report says. However, they are also becoming more educated and concerned about what is in
their food and beverages, but still are unwilling to compromise on taste.

"Transparency is now imperative and integral to consumers' personal
approach to health," said Sara Monnette, Technomics' senior director, Consumer
Insights & Innovation, in a news release. "Communicating ingredient
sourcing practices and health-halo attributes enhances consumers' health
perception and can drive purchases. This report explores what will
become the new standard: nutritional and functional callouts as well as
the proliferation of clean ingredients – the next level of fresh, natural
fare."

The report, which was designed to help foodservice executives understand the latest consumer
behaviours, preferences and attitudes regarding healthy eating, includes several interesting findings:

• Considerably more consumers (44 per cent) say their at-home eating
  behaviour is very healthy than those (14 per cent) who say the same
  about their away-from-home eating habits.
• Among all claims measured, consumers are most likely to pay more
  for items with claims signifying natural production methods, such as
  "hormone-" and "antibiotic-free."
• 46 per cent of consumers say they are now more concerned about additives in food than they were in 2012.