According to Circana's "Future of Dinner" report, 81% of evening meals are sourced from the comfort of home. Of particular interest is how generational differences are shaping these mealtime habits, the company said in a news release.
While Generation X prefers dinners that require minimal preparation and few ingredients, Gen Z consumers increasingly invest in special occasion dinners as they hone their kitchen skills while also seeking no-prep dinner solutions, according to Circana. Half of all dinners are ready in 15 minutes or less, the release said.
“More than one-third of dinners are motivated by a need for connectedness, and how consumers meet this need depends on various factors,” said Darren Seifer, Circana's industry adviser for consumer goods and foodservice. “With the shifting demographics of our population, such as Gen Z entering adulthood, we can expect corresponding shifts in dinner foods and preparation methods. It's crucial to take a closer look at these varying consumer behaviors to meet their growing needs.”
The Packer spoke with Seifer to learn more about consumer dinnertime habits specific to produce.
Convenience and affordability are key
“The fact that consumer dollars don't buy as much today, there's a combination of factors for consumers to consider: time restraints as most consumers typically allot less than 30 minutes to prepare dinner, but also the affordability factor," Seifer said of specific trends in produce. "So with price increases and the need to get a speedy meal on the table, the question becomes, ‘How do I prepare a dinner the family will enjoy that won't break the budget?'”
This means that produce — especially items that save time, such as pre-spiralized zucchini, steam-in-bag produce, sliced mushrooms or other prepared produce items — will be the consumer's preference for quick and easy dinnertime solutions.
“Presliced, preseasoned, marinated — the consumer is going to appreciate that," Seifer said. "Still, these items will need to fit within the consumer's budget."
When asked about their biggest challenges at dinnertime, a key point that stood out this year for consumers of all incomes levels was staying within a budget, he said.
“It comes down to how much time a consumer has to prepare a meal, and whether those convenience items fit within their budget,” Seifer said.
While Seifer said plant-based eating doesn't seem to have gone up or down, he said it does appeal more to younger generations.
“Sustainability is on their mind, so it does lead them to eat more plant-based meals," he said. "It still comes into play, the amount they pay, though. Ninety percent of consumers who eat plant-based items are also eating traditional foods. It must meet both their needs of why they want to eat plants, but also the affordability of it.”
Global cuisine, Seifer says, is a top dinner among consumers.
“Global cuisine is also a growing dinner. A lot of younger generations are open to bolder seasonings and bolder spices," Seifer said. "Sriracha is one good example as it used to only be found at restaurants, but then we saw it trickle into people's homes. So when you look at the multicultural makeup of our younger generation, you see a portfolio of flavors that are in demand.”
When asked whether sustainability is affecting consumer choices, Seifer said it depends.
“If the sustainable option is expensive, then it's out of reach for some consumers," he said. "Still, we hear a lot that consumers like sustainable packaging. If there's a way to make packaging more sustainable — and promote that to consumers — it's an important point of interest for consumers.
“But it all comes down to how does it taste, what does it cost, how will this food affect my health — and then sustainability is considered once those questions are addressed,” Seifer added.