NEWS HIGHLIGHT
Quality, not calories, defines health perceptions: NPD
Diners are looking for more healthful options at restaurants and other foodservice outlets, but define healthy eating based on quality features rather than fewer calories, according to market research firm The NPD Group.
February 9, 2011, Chicago – Diners are looking for more healthful
options at restaurants and other foodservice outlets, but define
healthy eating based on quality features rather than fewer calories,
according to market research firm The NPD Group.
In a report titled Consumers Define Healthy Eating When They Go Out to Eat, NPD reports that a significant share of foodservice traffic in the U.S. is driven by healthy eating behaviors. The feature most important to consumers seeking healthy menu options is quality, such as fresh, natural, and nutritious ingredients. Fewer calories were among the least important features.
"Typically the perception has been that healthy eating to consumers means low calorie and low fat, and our findings show that the perception is not the reality," says Bonnie Riggs, restaurant industry analyst at NPD. "Clearly, descriptors like fresh or natural will resonate more with consumers than less calories."
In addition to defining healthful eating, the report also addressed consumer attitudes about the importance of the taste. Consumers place a high importance on taste regardless if they are eating healthfully or not, and some consumers equate healthier foods as not being as tasty. The majority of consumers expect to pay the same for healthier foods as those considered less healthy.
"Understanding these trends provide foodservice operators and manufacturers with the opportunity to offer products that meet consumers' needs for healthier options," says Riggs. "More consumers are seeking healthy/light foods and having these options available on menus will meet these consumers' needs; however, healthful menu options must be fresh, taste good, and be affordably priced."
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