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Food and foodservice Market Research

Mintel's food and foodservice market research reports give you a taste for success in one of the world's fastest-moving industries. From processing to packaging, fast food to frozen, our research and analysis gives you detailed data on every market segment and unrivalled insight into the future of what, how, where and when we eat. Feed your mind and the rest will follow.

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No. of reports 1 of 59
  1. Hispanics and the Grocery Store Experience - US - December 2012

    • Consumer Report
    • December 2012
    • US

    “More than two in 10 Hispanics say it would be easier for them to make purchase decisions if the packaging for grocery items was in Spanish. Providing Spanish-language packaging not only makes it easier for less acculturated Hispanics to choose products, but in a more general ...

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  2. Pizza Restaurants - US - December 2012

    • Consumer Report
    • December 2012
    • US

    “Pizza restaurants have adapted well to the changing needs of consumers with a product that hadn’t been altered a great deal since it became a mainstream cuisine option. Concepts are entering into the fast casual arena with the help of new technology to give consumers personal ...

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  3. Non-chocolate Confectionery - US - December 2012

    • Consumer Report
    • December 2012
    • US

    “The non-chocolate confectionery category is in a position to drive perceptions of the healthfulness of product offerings, and to suggest responsible category participation, rather than suffering from consumer flight due to health concerns.”

    – Beth Bloom, Food and Drink Analyst

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  4. Gum, Mints and Breath Fresheners - US - December 2012

    • Consumer Report
    • December 2012
    • US

    “When it comes to gum, mints and breath fresheners, flavor remains the most important attribute consumers are seeking. However, an increased consumer desire for getting a benefit from everything they ingest has raised a demand for functional benefits. Therefore, while some ...

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  5. Attitudes Toward Kids' and Teens' Snacking - US - November 2012

    • Consumer Report
    • November 2012
    • US

    “While kids still favor indulgent snacks and many buy their own, increasing efforts by all levels of government to encourage more healthful eating habits, coupled with parents’ desires to feed their children healthier foods, are continuing to put pressure on manufacturers. ...

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  6. Poultry - US - November 2012

    • Consumer Report
    • November 2012
    • US

    “Nearly half of respondents say they would like to see more recipes on poultry packaging, but such interests might be better served if healthy recipes were offered at point of sale. This entails brands cooperating with retailers.”

    – John N. Frank, Category Manager, Food and Drink

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  7. Diet Trends - US - November 2012

    • Consumer Report
    • November 2012
    • US

    “The diet industry is expected to do well in light of the current obesity epidemic. However, with sales of certain products down, consumers are turning to products that provide long-term wellness solutions rather than a quick fix. Diet brands poised to help consumers make ...

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  8. Snacking Preferences of the Hispanic Consumer - US - October 2012

    • Consumer Report
    • October 2012
    • US

    “When it comes to snacking, like most consumers, Hispanics are looking for comfort—they want their favorite flavor from a brand they trust. Initiating new flavors and products will require some advanced familiarization in the marketplace. One avenue to do that may be through ...

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  9. Fish and Seafood - US - October 2012

    • Consumer Report
    • October 2012
    • US

    “In order to increase the frequency of consumption of fish at home, manufacturers and retailers do have an opportunity to better compete with restaurants by introducing more premium offerings and emphasizing quality. At the same time, highlighting specific nutritional ...

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  10. Cooking Enthusiasts - US - October 2012

    • Consumer Report
    • October 2012
    • US

    “Cooking at home is an activity that many Americans have accepted as a part of their weekly routines. However, despite being interested in taking an experimental approach to cooking, most are likely to stick to what they know. The key to increasing overall enthusiasm for ...

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No. of reports 1 of 59