Snacking definitions and attitudes continue to shift
Technomic Inc. 2016 Snacking Occasion Consumer Trend Report serves as a guide to understanding consumers’ evolving definitions of and attitudes toward snacking.
Retail foodservice gaining ground in food fight
Study conducted by Technomic reveals latest trends and data for retailer meal solutions
Fast-casual boom continues, finds Technomic
McDonald’s and fellow giants show modest improvement as fast casual continues its strong momentum
Study reviews accelerating sophistication of supermarket fresh prepared foods
FMI and Technomic Report Evaluates Business Strategies for Grocery Success in Fresh Meals
Technomic announces 2016 Consumers’ Choice Awards for Chain Restaurants
As part of its comprehensive Consumer Brand Metrics program, Technomic asked consumers to rate more than 120 leading U.S. restaurant chains on more than 60 different attributes.
Breakfast foods will further proliferate to new dayparts and mealparts
Technomic Inc. 2015 Breakfast Consumer Trend Report serves as a guide to understanding the breakfast daypart.
Technomic study reveals global opportunities within meal kit market
What is one of the largest shifts in consumer food sourcing? According to the Understanding Fresh Food Subscription Study just released by Technomic, the global “meal kit” market has topped $1 billion in 2015 and is positioned to change the way consumers think about food at home.
Technomic supports efforts to end child hunger
Child hunger in this country is a very real and significant problem. One in 5 U.S. children struggles with hunger—that’s 16 million kids who can’t count on their next meal.
New report reveals themes and opportunities for on-premise operators to capitalize on emerging trends
Technomic Inc.’s BarTAB report delivers important volume and sales metrics, along with expert analysis of the on-premise market
Offering a balance of unique and familiar flavours key to ethnic menu success
Technomic Inc. 2015 Canadian Ethnic Food and Beverage Consumer Trend Report serves as guide to growth of ethnic foodservice menu