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Smucker's Trend Briefing: Traditional Coffee

A collaboration between The J.M. Smucker Company and Technomic designed to provide the latest consumer and trend insights around this growing segment.

 

November 2017: Traditional Coffee

Traditional coffee—which includes regular and specialty hot and iced coffees as well as frozen blended coffee—is the most widely consumed beverage beyond tap water measured in Technomic’s Beverage Consumer Trend Report. Thus, understanding consumer purchase drivers and consumption habits, as well as associated trends around traditional coffee, is necessary to capture more traffic. Read more »

 

October 2017: Coffee Beverages as Snacks

As snacking gains momentum among consumers, many are also broadening their definition of snacks to include beverages. Nearly two-thirds of consumers say that they purchase beverages for snacks at least occasionally, according to Technomic’s Snacking Occasion Consumer Trend Report. And while these beverages run the gamut from juices to smoothies to teas, coffee beverages in particular hold great potential as snacks... Read more »

 

September 2017: Better-for-You Snacks

Snacking is becoming more ingrained in consumers’ everyday eating behaviors. One reason is because 40% of consumers believe that snacks are part of a healthful diet. Snacking healthfully can supply energy and nutrition needed to get through the day, which is especially key for consumers' increasingly on-the-go lifestyles. Read more »

 

May 2017: Starches

Breakfast starches like pancakes, waffles and French toast are such an integral part of the breakfast occasion for many consumers, and as such, they are customary items on operators’ menus. Not only are these breakfast starches the ultimate morning comfort foods but they also appeal to both adults and kids alike. Read more »

 

April 2017: Kids Menus

Two-fifths of consumers (40%) have a child who has ordered a kids breakfast item at a restaurant or other foodservice location in the past year. Read more »

 

January 2017: Millennials

Millennials, adults born between 1977 and 1992, make up nearly 30% of the population aged 13 to 70. This generation is strong in number, opinion and influence, exercising an estimated spending power of $200 billion, behind only baby boomers. Read more »

 

January 2017: Generation Z

Gen Z, individuals born between 1993 and 2003, are coming of age. Since this generation grew up during the recent economic recession beginning in 2008, which perhaps financially affected their (mostly) Gen X parents, they are more value-minded when it comes to their restaurant behaviors. Read more »

 

January 2017: Baby Boomers/Matures

Baby boomers, individuals between the ages of 51 and 70, and matures, individuals older than 70, are entering new life stages, including retirement and senior living facilities. Read more »

 

December 2016: Gen X

Generation X, which represents those born between 1966 and 1976, is the smallest of the four generations because it spans just 10 years. Members of Gen X make up about one-fifth (19%) of the current adult population of the U.S. and are heavy foodservice users. Read more »

 

November 2016: Baby Boomers & Matures

Baby boomers, who are between the ages of 51 and 70, and matures, who are older than 70, are entering new life stages, including retirement and senior living facilities. Read more »

 

October 2016: Lodging

Foodservice at lodging facilities —like hotels, motels, casino hotels and resorts —is evolving to meet consumers’ increasing demands for higher-quality offerings. Read more »

 

October 2016: Mobile Restaurants

Mobile restaurants continue to flourish, especially those spotlighting breakfast. Day after day, operators of food trucks, food trailers and food carts continue to sell out of their breakfast items. Read more »

 

September 2016: K-12 Schools

Foodservice programs at K–12 schools are undergoing substantial changes, largely due to government regulations. Strict nutrition standards are putting foodservice directors in the hard position of having to implement federal mandates while still providing quality-tasting food and beverages to a varied demographic of students. Read more »

 

July 2016: College & University

At college and university campuses, creativity is found not only in the classrooms but also in the foodservice. Every year, college campus dining facilities are at the forefront of innovation, setting trends such as transparency and social awareness for the rest of the foodservice industry to follow. Read more »

 

June 2016: Hospitals

Hospitals are working hard to attain a favorable perception of their foodservice. One of the bigger challenges for hospitals is gauging consumers' foodservice needs for three distinct types of diners – staff, visitors and patients. Read more »

 

June 2016: Senior Living

Senior living facilities – which include assisted living, skilled nursing, long-term care and short-term care – comprise a sizeable portion of the healthcare industry. Although traditionally associated more with medical services, many of these establishments are modernizing their foodservice programs to feature new restaurant-inspired formats. Read more »

 

February 2016: Bakery Goods

Bakery goods are longstanding staples on breakfast menus. Operators love them because they are low-risk items, are easy to showcase in front of customers and can serve as a platform for innovation. Additionally, operators love that bakery goods are often purchased on impulse, especially at bakery cafés or coffee shops where they are displayed near the cash register. Read more »

 

January 2016: Better-for-You Breakfast

Consumers’ definitions of health reflect an ongoing evolution. Moving beyond the need for lower-calorie or lower-fat content in foods, restaurant goers look for breakfast offerings that offer functionality, freshness and the ability to impart a greater sense of well-being. Read more »

 

October 2015: Breakfast Handhelds

Breakfast handhelds are essential at both restaurants and retailers. As today’s consumers increasingly request convenient foods to eat during the morning rush, operators need to fulfill morning cravings with satisfying on-the-go options. Read more »

 

October 2016: Non-Meat Proteins

Protein has been a major buzzword in the foodservice industry over the past few years. From the rise of protein-centered restaurant concepts to the growth of high-protein meals on menus, the industry is increasingly inundated with this healthy staple. Read more »

 

July 2015: Breakfast Beverages

Beverage options on morning menus used to be slim, but today’s breakfast drink selections abound. Operators are innovating all types of beverages through flavor experimentation and exciting new preparations. Read more »

 

May 2015: Condiments, Toppings & Sauces

The breakfast daypart has greatly evolved over the past few years as operators find new ways to entice consumers to visit foodservice locations for their morning meal. One breakfast category that is particularly pushing the boundaries of innovation is condiments, toppings and sauces. Read more »

Recent Press Releases

December 5, 2017

Adult beverages prioritized by consumers, but battle for occasions heats up

Dynamics and drivers of alcohol sales in restaurants and bars are evolving, finds report from Technomic and Beverage Marketing Corporation
December 1, 2017

Enduring preference for heat is creating opportunities for new flavours and cuisines in Canada

Study conducted by Technomic reveals the latest trends and data needed to better understand consumers’ shifting flavour behaviours and attitudes
November 22, 2017

Consumers increasingly skipping breakfast

Study conducted by Technomic reveals the latest trends and data to understanding consumers’ shifting behavior and attitudes toward breakfast