Pulse Report: Portion Control from a Consumer Perspective

Portion Control from a Consumer Perspective examines how Americans are increasingly experimenting with incorporating aspects of moderation into their lifestyles whereby "minimizing" is increasingly "in" and "supersizing" is out.

The report examines how consumers manage and confront challenges to controlling portions during diverse occasions such as those experienced at home, at work, when dining out, and also when shopping in stores. While most challenged by dining out in restaurants and personal notions of what constitutes a "normal" food serving, today's consumer is seeking greater variety and quality in single serve packaged goods as well as more individualized attention from supermarket food courts and delis.

Report Overview

Portion Control from a Consumer Perspective examines how American consumers view and respond to portion control products and tactics across a wide array of eating, shopping and dining out occasions.

What You Can Expect

Portion Control from a Consumer Perspective presents current insights on where consumers are in their attempts to moderate portions and includes:

• Introduction and 16 key findings.
• CH I provides background on portion control behavior as relates to trends in obesity and weight management. CH II also provides in-depth analysis of consumer techniques for managing portions as well as challenges to moderation.
• CH II examines consumer techniques for managing portions by a segmentation performed on consumer appetite and serving preferences. Chapter II also examines techniques and challenges to managing portions and food occasions by appetite segment as well as gender.
• CH III analyzes consumer perceptions of single-serve and 100-calorie pack products. CH III also describes top of mind single-serve and calorie count brands and investigates "category killers" in these brands.
• CH IV explores consumer perceptions of portions in restaurants and supermarket deli's/food courts, rating of portion sizes when eating out, and general as well as gender-based attitudes toward portion sizes, pricing and super-sizing in restaurants. CH IV also examines use of restaurant menu and menu boards in relation to portion size.
• CH V examines purchase behavior of single-serve and calorie-control products, and store chains and retail types most associated with single-serve products. CH V also examines desires for new single serve products at retail and perceptions of supermarket bakeries in the context of single-serve products.
• CH VI provides conclusions and describes opportunities for manufacturers, restaurant operators and retailers to meet the needs of consumers in the area of portion control.