Women dominating postsecondary ranks

Market Insights: A Selection From The Report

---

Bolstered by revenue safeguards such as federal food programs and student loans, K–12 and college foodservice has emerged as an industry bright spot expected to grow steadily over the next several years, according to The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education by market research publisher Packaged Facts.

Women dominating postsecondary ranks
For fall 2008, 19.57 million students were enrolled at all Title IV postsecondary institutions. 18.97 million of these students were enrolled in a 4-year undergraduate program (48.0% of total enrollment), a graduate program (12.7% of total enrollment) or a 2-year program (36.3% of total enrollment).

• Among the 9.39 million students enrolled in a 4-year undergraduate program, 7.42 million (or 79.0% of all 4-year undergraduates) were enrolled full time and 5.26 million (or 56%) were female.
• While graduate students were more evenly split between full-time and part-time status, some 61% of graduate students were female.
• 2-year institutions also enrolled a higher percentage of females, but about 59% of 2-year students were enrolled part time.
  

View Table of Contents »

Gluten-free has gone big time, but why so popular?

09/16/2010 - Michael Hill - Associated Press

This July 5, 2005 file photo shows gluten-free products on

display at a Hannaford Supermarket in Albany, N.Y. U.S.

sales of gluten-free food has more than doubled

since 2005 to over $1.5 billion, according to the market research

company Packaged Facts. And the growth spurt

is expected to continue at least through 2012.

(AP Photo/Jim McKnight, FILE)

Gwyneth Paltrow gushes over gluten-free. Chelsea Clinton's wedding cake was baked without it. The new Old Spice guy avoids the ubiquitous protein to help stay buff. In fact, odds are good you too have tried — or at least encountered — a product with the gluten removed.

Because gluten-free is what low-carb was a decade ago: The "it" diet discussed on daytime talk shows, promoted by hyper-slim actresses and adopted by masses. Grocery aisles are stocked with the likes of gluten-free pasta, crackers, cereal and beer.

Americans are enthusiastically exiling a dietary staple that wasn't even in most people's vocabulary a decade ago.

But why?

Unlike some other dietary boogeymen like trans-fats, gluten is not inherently bad to eat. Only a small percentage of people can't tolerate the protein, which occurs naturally in wheat, barley and rye. Plus, banning gluten from your diet can be really hard.

Not only is gluten an essential element of traditional breads and pastas (it's the protein that gives them their structure), it often is used as a thickening agent in processed foods, such as ketchup and ice cream. And cutting out gluten is no guarantee of weight loss.

Read Full Article>>

US low-sodium product launches soar – but consumers go for taste

Food Navigator USA, Caroline Scott-Thomas, 12-Apr-2010

The US has launched more products claiming low or no sodium than any other country in the past three years, according to a new report from Packaged Facts – but consumers still prioritize good taste.

The US Department of Agriculture has estimated that the average American gets about 4,000mg of sodium a day, well above the recommended daily maximum of 2,300mg. Excessive sodium intake has been linked to increased risk of high blood pressure, heart disease and stroke. And with an estimated 75 percent of sodium in the average US diet coming from packaged foods, industry is already under pressure to reformulate foods to contain less sodium.

However, Packaged Facts claims that reducing sodium intake is not at the top of consumers’ list of priorities for dietary change. The market research organization said that low-sodium is not as important to consumers’ healthy eating agendas as eating more fruit and vegetables, more fiber or limiting saturated fat, sugar and trans fat. Nevertheless, “if good-tasting, lower-sodium options are offered, consumers will buy them,” it said, as consumers are interested in eating healthier foods overall.

Sodium reduction poses many challenges for manufacturers, including functionality as a leavening agent or preservative, as well as consumers’ flavor preference. But there is still huge momentum in the industry to reduce sodium.

More>

Low- and No-Sodium Foods and Beverages in the U.S.