We’ve all done this: Pick up a package in a grocery store, farmers market or pass by a restaurant menu. Pause. Read the label. Mentally calculate interest based on flavors, ingredients, nutrition and countless other claims like local, organic, and non-GMO. Then either walk away or place the item back on the shelf.
What happened in that 30 seconds of personalized decision-making that isn’t being captured for your future benefit?
People are picky. We have emotional and physical responses to food that are influenced by our genes, taste memory, environment and bio-individual dietary preferences.
If a food triggers an allergy, doesn’t taste good to us or lacks preferred nutritional content – there’s a low barrier to just walk away and look for another product. Though we are fortunate to have an abundance of food choices, understanding what motivates selection can be a problem for food creators trying to cater to the market.
When we place an item back on a shelf or cycle through four different places before sitting down for lunch – we’re making important decisions that food creators can use to improve their offerings. Let’s put that information to work! Read More