Jan 6, 2021Potato retail, foodservice trends examined during Potato Expo
One of the keynote sessions at Potato Expo 2021 dove into how consumer food-buying habits have changed during COVID-19 and where opportunities are for food producers.
“The New Consumer at Foodservice and Retail” was led by Potatoes CEO Blair Richardson and featured panelists Jack Li of Datassential, Jonna Parker of IRI’s Fresh Center of Excellence, Wendy Reinhardt Kapsak of the Produce for Better Health Foundation and John Toaspern of Potatoes USA.
Spudman did some updates during the live virtual presentation, which took place at 11 a.m. ET Wednesday, Jan. 6. It is available on-demand to Potato Expo attendees through March 31, 2021.
Some highlights included:
Food producers should look at the final 5 months of 2020 to predict what the first half of 2021 will be like, said Jonna Parker of IRI’s Fresh Center of Excellence during @POTATOEXPO
— Spudman Magazine (@SpudmanMag) January 6, 2021
The pandemic hasn’t brought younger consumers (20s and early 30s) to #potatoes the way it did with older buyers. Industry needs to focus on stressing health benefits to younger consumers in the future, says Jonna Parker or IRI during @POTATOEXPO
— Spudman Magazine (@SpudmanMag) January 6, 2021
“People are a little skittish about eating at restaurants right now,” said Jack Li of @DataEssential. He adds that fears should ease as weather warms and vaccine becomes more widely distributed. #restaurants #foodservice
— Spudman Magazine (@SpudmanMag) January 6, 2021
IRI estimates 2 million U.S. consumers bought fresh #potatoes for the first time during 2020.
— Spudman Magazine (@SpudmanMag) January 6, 2021
#Sustainability efforts can help capture the mind of young consumers, said Wendy Reinhardt Kapsak during @POTATOEXPO
— Spudman Magazine (@SpudmanMag) January 6, 2021
Blair Richardson of @Potatoes_USA: It’s not just #restaurants that have to be innovative during the pandemic, it’s also us on the supply side.
— Spudman Magazine (@SpudmanMag) January 6, 2021
The key for food producers #marketing on e-commerce platforms are great, enticing pictures and search terms. Most e-commerce shoppers only use search bar. #ecommerce #groceryshopping — Jonna Parker of IRI
— Spudman Magazine (@SpudmanMag) January 6, 2021
John Toaspern of @Potatoes_USA : @RuthsChris is a real success story during pandemic by changing their offerings to assure delivery food arrives in a suitable way, like switching from baked #potatoes to potato chips. Consumers don’t expect chips to be hot when they arrive.
— Spudman Magazine (@SpudmanMag) January 6, 2021
The COVID-19 impact on #potatoes trade happened first in Asian markets, but the recovery also is happening first, said John Toaspern of Potatoes USA. Numbers are not back to 2019 levels, but the differential is getting smaller.
— Spudman Magazine (@SpudmanMag) January 6, 2021
There are great opportunities in retail meat and deli departments for foodservice-quality side dishes, said Jonna Parker of IRI. #grocery
— Produce Processing (@ProduceProMag) January 6, 2021
Jack Li says @DataEssential is telling clients to not drop the ball on innovation. Restaurants need to offer something new to get people off the couch. Potatoes can be dressed up in so many ways and should play an important role. #potatoexpo
— Potato Expo (@POTATOEXPO) January 6, 2021
