Culinology - September 2019 - 45
Concerns over
responsible
sourcing
continue to climb
Concerns about ethical consumption often are associated with
Gen Z.
Young consumers' demand for transparency from food
companies is so strong that global consulting agency Futerra
recently dubbed them "the honest generation." New research
from The Center for Food Integrity (CFI), however, revealed that
interest in responsible sourcing isn't just for children.
CFI analyzed millions of online engagements in real time
and found that a quarter of American consumers are actively
engaged in online conversations about responsible sourcing in
the food industry. Most of them were white, middle class and
between the ages of 25 and 54.
"Picture a socially conscious consumer who considers
themselves a 'cool foodie,'" said Terry Fleck, executive
director at CFI. "It's someone who doesn't shop in traditional
supermarkets - but purchases beef raised without antibiotics
from a specialty butcher, always chooses cage-free eggs and
dines at trendy restaurants where organic food is prominent on
the menu."
The research profiled consumers who adjust their habits and
behaviors based off fears about society's consumption habits
and its effects on their health and the planet's health.
"These consumers are not silent bystanders," Mr. Fleck
said. "Their priority is to advocate for a new moral standard for
consumption by choosing products that promote social justice,
equality, environmental sustainability and animal well-being."
CFI predicted the segment will grow by 4% to 49.8 million in
the next 12 to 24 months. In order to engage with this growing
audience, restaurants and retailers should assess their outreach
to ensure they're promoting sustainability and responsibility
efforts in way that builds trust, according to CFI.
"All consumers want those producing their food to be upfront
and honest," Mr. Fleck said. "(They) want assurances that the
values of the company align with theirs."
SEPTEMBER 2019 | Culinology |
45
Culinology - September 2019
Table of Contents for the Digital Edition of Culinology - September 2019
Culinology - September 2019
TABLE of contents
PRESIDENT’S letter - Making the commitment
EMERGING trends - Top flavor trends for 2019
Much ado about dates
PLANT-BASED trends - Plant-forward menus taking root
INGREDIENT ISSUES - The fresher the better
MEMBER profile - Diving into R&D
The challenge: Rapid prototyping
EXPERT voices - HITTING the sweet spot in new product development
INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
2020 RCA Conference schedule sneak peek
Scholarships transform the food industry
Regional spotlight
Upcoming events/Upcoming webinar
PETITS fours - Plant-based sales surge to $4.5 billion
Concerns over responsible sourcing continue to climb
Meat eaters driving growth of plant-based burgers at QSRs
Americans missing mark on whole grain recommendations
NEWS bites
AD index
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - 2
Culinology - September 2019 - TABLE of contents
Culinology - September 2019 - PRESIDENT’S letter - Making the commitment
Culinology - September 2019 - 5
Culinology - September 2019 - EMERGING trends - Top flavor trends for 2019
Culinology - September 2019 - 7
Culinology - September 2019 - Much ado about dates
Culinology - September 2019 - 9
Culinology - September 2019 - PLANT-BASED trends - Plant-forward menus taking root
Culinology - September 2019 - 11
Culinology - September 2019 - 12
Culinology - September 2019 - 13
Culinology - September 2019 - 14
Culinology - September 2019 - 15
Culinology - September 2019 - 16
Culinology - September 2019 - INGREDIENT ISSUES - The fresher the better
Culinology - September 2019 - 18
Culinology - September 2019 - 19
Culinology - September 2019 - 20
Culinology - September 2019 - 21
Culinology - September 2019 - 22
Culinology - September 2019 - 23
Culinology - September 2019 - 24
Culinology - September 2019 - 25
Culinology - September 2019 - MEMBER profile - Diving into R&D
Culinology - September 2019 - 27
Culinology - September 2019 - 28
Culinology - September 2019 - 29
Culinology - September 2019 - The challenge: Rapid prototyping
Culinology - September 2019 - 31
Culinology - September 2019 - 32
Culinology - September 2019 - 33
Culinology - September 2019 - EXPERT voices - HITTING the sweet spot in new product development
Culinology - September 2019 - 35
Culinology - September 2019 - 36
Culinology - September 2019 - 37
Culinology - September 2019 - INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
Culinology - September 2019 - 2020 RCA Conference schedule sneak peek
Culinology - September 2019 - Scholarships transform the food industry
Culinology - September 2019 - Regional spotlight
Culinology - September 2019 - Upcoming events/Upcoming webinar
Culinology - September 2019 - 43
Culinology - September 2019 - PETITS fours - Plant-based sales surge to $4.5 billion
Culinology - September 2019 - Concerns over responsible sourcing continue to climb
Culinology - September 2019 - Americans missing mark on whole grain recommendations
Culinology - September 2019 - 47
Culinology - September 2019 - NEWS bites
Culinology - September 2019 - 49
Culinology - September 2019 - AD index
Culinology - September 2019 - 51
Culinology - September 2019 - 52
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