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Further, in a fall 2014 report on global snacking trends, Schaumburg, Ill-based Nielsen pegged snack sales at $374 billion annually sales of refrigerated snacks, which include dips and spreads, are the second most popular type of snack, behind salty snacks.ĭips, spreads and dressings also fit into the higher-end specialty food sector that caters to gourmet-minded consumers. According to The Hartman Group, based in Bellevue, Wash., half of all eating occasions are snacks. population growth, now at a yearly rate of 4 percent.Īt the same time - and key for the dip category in particular - Americans are snacking more often and on a greater variety of foods.
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In a recent report, NPD projects that consumption of fresh food will continue to grow at a rate faster than the U.S. That doesn’t seem to be an eating pattern that will change any time soon according to research from The NPD Group, in Port Washington, N.Y., consumption of fresh food in the United States has grown 20 percent to more than 100 billion eating occasions over the past decade, with the strongest momentum coming from those under age 40.
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In common with a host of other retail food products, these items are currently receiving new formulations and new looks.Īmericans’ penchant for snacking and desire to eat healthfully by choosing items like salads and fresh-cut vegetables remain drivers of dip and dressing purchases.
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Indeed, while traditional varieties of both refrigerated dips and dressings are mainstays that will always have a prominent spot in refrigerated grocery cases, a closer look at the category reveals plenty of opportunity for offering new flavors and formats that meet the wide-ranging needs of shoppers. For food products that are ultimately meant to go with something else - whether it’s greens, fresh-cut vegetables, or salty, crunchy snacks - dips and dressings are hardly an afterthought when it comes to consumer palates and preferences.