Rising fuel and food prices and a looming economic recession in the United States are prompting consumers to eat at home more often and reduce their eating occasions at restaurants, especially casual-dining establishments. Today, families eat their main meal at restaurants only 1.2 times per week, down from 1.3 in 2007, and 1.5 in 2006 (FMI, 2008). While that does not bode well for foodservice, it does represent an opportunity for at-home foods. Consumers still want the quality, variety, and con…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe