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ine iooo inausiry nas summarized these food patterns as follows: more meals are eaten away from home; fewer meals are eaten together as a family unit, more and more rely on convenience foods and on snacks for non-meal meals.
In a study by the Drexel Institute of Technology referred to in this article, they found meals made from convenience foods average 13 cents higher in cost and 75 percent less in preparation time. It is interesting to note that the use of convenience foods have increased the most in low-income families, even though convenience foods have generally higher prices. However, people with higher education tend to more readily accept new foods that break away from traditional food patterns.
One giant in the food industry claims 22% of its sales are now from foods that weren't on the market five yean ago...mostly snack foods.
Snacks are no longer just an in-between filler. They are becoming a major part of many American’s diet. Often they are ao-called “Junk” foods, that offer only a pleasing taste and lots of calories.
Considering the amount of business snack foods create, hopefully the food industry will continue to move in the direction they are...which is working on ways to offer us more essential nutrients and food value in the snacks we eat.
The agent will be attending the Virginia Extension Service Association Meeting, May 26-28 in Blacksburg.
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