A growing contingent of consumers demand delicious, nutritious food when on-the-go. “We’re seeing more consumers using grocery stores’ ‘grab-and-go’ offerings for quick meals,” said Jeff Grogg, founder of JPG Resources.
Last year, consumers spent $18.6 billion on deli-prepared meals. The manner in which takeout meals are consumed has largely evolved from take-and-bake pizza to items like grab-and-go salads, noted Commercial Baking. Meanwhile, grab-and-go bakery products have experienced 50% sales growth over the past five years, according to NielsenIQ.
Karen Green, director at Buyerology, noted, for example, that the London Tootoomoo restaurant chain recently introduced a range of sushi tacos, rolls and noodle bowls, with Asian-inspired flavors like dan dan and yuzu ponzu. The grab-and-go offerings have, quite literally, taken off.
Consumers are “embracing different formats, especially the younger consumer who is looking for high protein, healthy recipes and taste explosions,” Green said. “And, as people return to work two or three days a week, those lunches have become more of an indulgence, so a tuna sandwich just won’t cut it unless it is a stacked sandwich with sour dough roll, siracha mayo and kimchi salad.”
Conagra, in its “Future of Frozen Food 2025” report, predicted gut health, portion control and other dietary needs will drive the frozen food industry in the near future, along with the search for restaurant-quality options with diverse flavors, mini portions and spicy options, especially among Gen Z.
New products accommodating the 15 million+ Americans currently using GLP-1 medication with convenient options are transformational, Conagra noted.
Progressive Grocer reported grocers are helping to lead the way, citing the Cingari Family Market in Norwalk, Connecticut, which is working with ShopRite. Cingari produces restaurant-quality dishes in a central commissary that go beyond what consumers can buy in the bakery and deli.
“We talk about it every day in the kitchen,” executive chef David Cingari told Progressive Grocer. “If customers like it, it had better be the same the next time. Then freshness is critical, and it’s got to be restaurant quality.”
Craig Muldrew, VP of marketing at Lacerta Group, said consumers want to dine their way.
“Consumers want the restaurant experience, but they also want it on their terms – sometimes that means opting for high-quality, ready-to-cook, or ready-made meals from grocery stores instead of dining out,” Muldrew said.
“Grocery stores are broadening their specialty food selections, catering to diners looking for something beyond the usual options. This crossover between grocery and foodservice means that consumers are making more intentional choices about where and when they eat out versus what they bring home.”
The Food Institute Podcast
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