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FRESH IS ONE OF THE MOST IMPORTANT CUES TO QUALITY IN FOOD CULTURE

FRESH IS ONE OF THE MOST IMPORTANT CUES TO QUALITY IN FOOD CULTURE

Fresh is one of the most important cues in food culture today. Consumers have come to rely on fresh as a broad marker of a high-quality food lifestyle. Currently, there is no one single dimension that triggers “fresh” perceptions in all consumers. Instead, there exists a multiplicity of underlying dimensions capable of signaling fresh. While each may trigger this perception on its own, they also have a pronounced cumulative effect. Some of these dimensions include:

  • Appearance of minimal processing
  • Cues of naturally sourced ingredients
  • Location in perishable and perimeter food categories
  • Use of natural color palettes and natural packaging materials
  • Product narratives emphasizing people, places and traditions
  • Connection to indigenous culinary traditions

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Questions? Want more information? Contact:

Blaine Becker
Senior Director of Marketing
425.452.0818 ext 124
blaine@hartman-group.com


Categories

Food & Beverage Occasions Consumer Package Goods Health & Wellness Retail/Shopper Insights Trends Foodservice/Restaurant


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