Published on : Jul 31, 2017
Albany, New York, July 31, 2017: Since food choice is a complex phenomenon with various factors affecting it, a detailed theoretical and practical examination is used in this study to understand consumers' eating behavior. A recent study, highlighting the consumer’s interest in new cuisines when dining out or ordering takeaway, has been recently added to the massive database of Market Research Hub, and titled as “Ireland Menu and Ingredient Insights - June 2017”. By understanding consumer behaviors with regard to ethnic foods, restaurant operators and foodservice providers can better meet the needs and desires of consumers while at the same time improve the effectiveness of food systems.
In Ireland, this market has benefited from the growth in the wider economy, rising confidence amongst Irish consumers and a strong international and domestic tourism market. As per the study, the advancement of on-demand delivery apps coupled with a more travelled consumer has resulted in increased expectations when it comes to what’s on the menu. Nearly two-thirds of global respondents (64%) say they follow a diet that limits or prohibits consumption of some foods or ingredients, and the rates are even higher in certain regions. More than half of consumers say they're avoiding artificial ingredients, hormones or antibiotics.
The research starts by presenting the market factors that are anticipated to drive market growth. In this section, the study analyses the types of cuisine Irish consumers would be interested in trying/seeing more of when dining out/ordering a takeaway, with a prime focus on NI and RoI consumers. As per the study, RoI consumers are more optimistic but value remains key, while inflation discourages dining out in NI. Additionally, the research also adds that RoI consumers want Mediterranean while NI want traditional meals. The traditional cuisine appeals to young millennials which is also a major factor.
Apart from that, recommendations from friends/family members is the most influential factor for experimenting with new cuisine eaten in the home), however, Mintel sees scope for food festivals to play a greater role. Moreover, the research finds that as awareness and diagnosis of food sensitivities rise worldwide and more consumers opt to change their diets, a new set of dietary needs with strong potential for growth is evolving. This healthy lifestyle has influence menus, which has forced foodservice operators to change the menu trends, such as
- Foodservice operators cater to dietary requirements.
- They promote authentic cooking styles and ingredients.
- Foodservice tap into the rise of social media.
- Plant-based food takes centre stage.
Moreover, sections covering factors that would entice consumers to try a new cuisine at home, attitudes towards menus in restaurants are described in detail.
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