The Hartman Group’s weekly food and beverage industry newsletter delivers the latest data, insights and thought-provoking analysis about the trends and consumer behaviors reshaping todays – and tomorrow’s food and beverage culture.

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Food fads: How they differ from meaningful shifts in food culture

People are maturing from obsessions with bacon and kale to a love of all sorts of dishes and cuisines — and with that expanding repertoire come broader interests in wellness, organic and what makes food taste good.

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As organic's authenticity halo fades, consumers turn to local food

To hear Organic Valley tell it, milk from grass-fed cows might be preferable in the dairy case. The cooperative says its Grassmilk product is flying off shelves at Whole Foods – a glittering star among stars. Many shoppers...

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Pets are people too: Opportunity in the pet food market

Although the world of healthy and natural products has transitioned to meet contemporary consumer expectations, the natural pet food category appears left behind in the musty back room of a food cooperative. It’s a marketplace screaming for...

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Food urbanism produces a high-tech, non-soil sustainability solution

Sometimes the forces of cultural change seem to be headed in opposite directions, even when their ultimate goal is the same. The newest thinking on sustainable, healthy, delicious farming is that way, with one movement focused heavily on the...

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Theo Chocolate’s Consumer Magic: Flavor First, Followed by a Great Story and Fair-Trade Creds

The key to successfully marketing in the organic, fair trade arena is to have delicious, appealing products that are backed by a great narrative. If, like Theo Chocolate in Seattle, you offer an hour-long chocolate tour with samples, that’s...

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From Tank to Table? The Potential of Local Produce Without the Farm

Local continues to be the emerging killer quality marker in American food culture. Roughly half of American consumers have bought local produce in the past year, according to a recent poll by The Hartman Group. Although the notion of local really...

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Food Trucks: Harbingers of Flavors on the Horizon

It’s not like they’re new. Food trucks have been around for more than a century, initially as chuck wagons for ranchers driving cattle. They were popularized decades ago by Californians smitten with the taco truck culture imported by Mexican...

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GMOs: Food companies need to speak now, or risk losing their place in the conversation

For all the pro-labeling activism and anti-labeling push-back surrounding genetically modified foods, no single GMO story line has emerged for consumers, who remain confused and hungry for information. If food companies do not start speaking more...

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C-Stores and the “Fresh” Opportunity

The white paper is a snapshot of what U.S. convenience stores are doing, and not doing, to attract modern-day consumers interested in buying fresh food on the go. With snacks comprising half of all eating occasions and convenience stores...

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Food & the New Community: How the Internet Changes Food Culture

A decade after Facebook’s birth at Harvard University in 2004, the concept of community has been utterly upended. The “third places” that sociology professor Ray Oldenburg wrote about in his 1989 book, “The Great Good Place”–gathering spaces...

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FOOD SHOPPING IN AMERICA 2017

As leaders in the study of American food culture, The Hartman Group has been tracking how Americans shop for food since the 1990s. From one-stop shopping to multichannel shopping to online markets and click-and-collect, we continue to track consumers’ evolving perceptions, needs, habits and relationships with food retailers. New to the 2017 report is a special section on the expansion of the discount grocery channel, the emerging fresh-format channel and smaller-footprint retail formats.

DOWNLOAD REPORT OVERVIEW AND ORDER FORM »

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