White paper:
NPD Group Survey: A Menu of Good Intentions

How Consumer Awareness and Attitudes Toward Key Ingredients Translate into Action When Dining Out

A study conducted by NPD Group indicates half of consumers have consciously tried to minimize or eliminate their use of a food, beverage or food ingredient when dining out at casual/family restaurants in the past six months. In fact, fats/oils (42 percent), sodium (41 percent) and fried foods (40 percent) top the list of diners’ concerns. However, these concerns, particularly regarding sweeteners, have little influence on a diner’s choice of restaurant and menu item.*

This white paper explores these four areas:

  • Details on consumer awareness and attitudes toward key foods/beverages/ingredients
  • Consumer sources for information about food and food ingredients
  • Consumer perceptions of health and nutrition at restaurants
  • The degree to which ingredient concerns influence restaurant visitation

Contributor:

Dr. Aron Levin, owner of Levin & Associates Marketing Research, and associate professor of marketing, has been a faculty member at Northern Kentucky University since 2000 and is director of NKU’s Marketing Research Partnership Program (MRP2), a unique collaboration of faculty, students and marketing research professionals. Dr. Levin received his Ph.D. in marketing from the University of Kentucky, his M.B.A. from Northern Illinois University, and a B.A. in communications from the University of Iowa. He has published numerous articles in academic and trade publications such as the Journal of Consumer Psychology, Journal of International Consumer Behavior, and Quirk’s Marketing Research Review.

*Materials for this white paper are derived from a custom study conducted by the NPD Group and commissioned by the Corn Refiners Association.

NPD Group Survey: A Menu of Good Intentions

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NPD Group Survey: A Menu of Good Intentions

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MINTEL STUDY:
FEWER THAN 3% OF SHOPPERS SPECIFICALLY AVOID HFCS IN 12 HIGH-VOLUME F&B CATEGORIES

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Mintel Study:
Examines Consumer Concern Across 12 Top F&B Categories

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MINTEL STUDY:
CONSUMERS ARE CHOOSING F&B BRANDS BASED ON TOTAL SUGARS

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MINTEL STUDY:
ACROSS BRANDS, CONSUMERS AVOID TOTAL SUGARS MORE THAN SPECIFIC TYPES

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MINTEL STUDY:
More Grocery Shoppers Concerned About Added Sugar Than HFCS

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Schedule your free GenerationWhy presentation today.

GenerationWhy is an unprecedented consumer research study that analyzes millennials and their attitudes around food and beverage ingredients. GenerationWhy is a custom study commissioned by the Corn Refiners Association. Respondents for the quantitative survey phase of the study were provided by Ipsos. Millennial participants in the qualitative phase were sourced through BuzzFeed.

WHAT’S THE RIGHT MIX FOR REACHING MILLENNIALS?

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When it comes to sweeteners, making the right choice is critical to your brand and your bottom line.

At Corn Naturally, we'll help you make informed decisions with the latest facts on high fructose corn syrup (HFCS) from leading independent experts, including Mintel, Nielsen, NPD and top members and organizations of the scientific community. Come here for the tools and resources you need to make sound sweetener decisions.

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