Health in Foodservice

When Technomic first studied the topics of natural and organic in a dedicated Multi Client Study in 2017, we found that consumers were increasingly defining both health and quality by how food is grown or raised, and that using descriptors such as “natural” and “organic” could improve the perception of even the most indulgent menu items. However, a lot has changed in the last seven years. Consumers have experienced a global pandemic and are now facing higher menu prices that drive them to look for better value away from home. It’s more important than ever to understand what types of foods and descriptors convey meaningful consumer attributes, and when healthy offerings can drive traffic or capture an opportunity in the away-from-home space.

This study will provide insights into how consumers’ views of healthy eating have evolved, as well as the importance of health in providing consumer value. It will also uncover how operators will utilize health on the menu going forward.

Questions you can answer with this study:

1. What are the expected health trends over the next five years?
2. What is the forecasted growth of sales into 2028?
3. What are key drivers and trends that will impact the future of health in foodservice?
4. What healthy ingredients are being used for indulgent offering?
5. What is the impact of consumers’ use of GLP-1 drugs on foodservice usage?

SEGMENT SCOPE

• Limited-service restaurants
• Full-service restaurants
• C-store prepared foodservice
• Supermarket prepared foodservice
• Lodging
• Business & industry (B&I)
• College & university (C&U)
• Healthcare
• K-12