Blog: Indulgent foods market
Catherine Sleep | 19 February 2006
Indulgent foods continue to outperform the food industry average. It seems we’re all working harder than ever, yet we’re not prepared to sacrifice flavour, ingredient quality or authenticity just because we can’t take time to cook. We’re still mightily fussy about our food, and we look to food to reward ourselves after a hard day, an onerous commute or a completed project.
But what exactly do consumers of indulgent foods want? Where is the money?
just-food undertook primary research to find out, and the resulting report is an eye-opener. While some participants have intimidatingly specific requirements – “a chicken tikka masala that doesn’t stain my shirt when I spill it”, or “high quality, fresh, vegetable centric, upscale, prepared foods”, some useful patterns emerge.
One chapter that struck a great big clanging chord with me was the analysis of ‘indulgence occasions’. There was a time when me-time meant a whole day of carefully orchestrated pleasures that might include a lie-in, a swim, a good few hours’ reading and a nice meal I’d spend an hour or more preparing. Now I have a family I snatch me-time in 20-minute chunks. And since I cook family meals most nights of the week I’m unlikely to spend any of my precious me-time with a pinny on. If I’m going to eat, it’s got to be easy, quick and convenient. Healthy? Not necessarily!
If you make food that could be classified as indulgent, click through to find out more about the report. It might just make you a mint.
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