If there’s one rule of thumb that should apply to the work force, it’s this: Pleasant jobs call for pleasant people. And as of late, one industry needs friendly folks more than ever.
The hospitality industry, including but not limited to hotels, restaurants and meeting venues, is growing exponentially. According to the U.S. Bureau of Labor Statistics, 12.4 million people work in the hospitality industry today, making about 8.6 percent of all employment. The hospitality industry is predicted to grow 17 percent between 2004 and 2014, adding more than 2.2 million new jobs to the work force.
“When economic times are good, there is a lot of money out there, which can be devoted to travel. People are more informed about things like wine or travel destinations than they were 20 years ago,” says Jeffrey Catrett, dean of Kendall College’s Les Roches School of Hospitality Management. “That has developed a much larger hospitality leisure market.”
Some people shy away from the hospitality industry for reasons such as long hours for little pay, often unaware of benefits including opportunities for advancement and six-figure incomes.
“The hospitality industry is a vibrant and glamorous field. A career in hospitality opens up opportunities to earn a very good living with six-figure incomes, almost all-expenses-paid and it offers a more dynamic work environment than most professions,” Catrett says. “If you consider the level of accommodation that companies provide for top managers, or even the day-to-day perks that hotel and restaurant managers get for free, you find that the salaries are very competitive with other industries.”
If you’re looking for a job in an industry with continued job growth, here are 10 jobs to try your hand at:
1. Hotel general managerResponsibilities: Directs everything involved in the operation and financial result of the property; creates standards for personnel administration and performance, service to patrons, room rates, advertising, publicity and food selection.Training: A combination of more than two years of directly-related training and/or experience.U.S. average salary: $149,456
2. Hotel clerkResponsibilities: Performs an assortment of services for hotel guests, such as guest check-in and check-out, assigning rooms and answering inquiries to hotel services.Training: A combination of three to six months of directly-related training and/or experience.U.S. National average salary: $19,710
3. BellhopResponsibilities: Escorts incoming hotel guests to rooms; assists with luggage; offers information about available services and facilities of hotel and entertainment attractions; inspects guest's room to make sure things are satisfactory.Training: Short-term on-the-job training.U.S. average salary: $15,995
4. Meeting and convention plannerResponsibilities: Plans meetings and special events of various sizes. Coordinates such logistics as budgets, speakers, entertainment, transportation, facilities, technology, equipment, logistical requirements, printing, food and beverage, and other related issues.Training: A combination of six to 12 months of directly-related training and/or experience.U.S. average salary: $60,245
5. ConciergeResponsibilities: Assists guests with everything from making restaurant reservations to acquiring tickets to special events to helping with travel arrangements and tours of interesting places to visit. Training: Short-term on-the-job training.U.S. average salary: $16,262
6. Maitre d’Responsibilities: Also known as the head waiter, the maitre d’ assigns customers to tables; makes advance reservations; oversees all aspects of the dining room experience for patrons; makes sure all waiters are doing their jobs effectively.Training: Most start out as food and beverage servers and work their way up to the position. College courses in hotel and restaurant management or business administration are also a definite asset.U.S. average salary: $28,000 - $45,000, depending on establishment.
7. Executive chefResponsibilities: Oversees all kitchen activity, such as menu creation and staff management; utilizes food surpluses and leftovers; tracks popularity of various dishes; estimates customer food consumption; tests cooked foods by tasting and smelling them; creates special dishes and recipes.Training: A combination of more than four years of directly-related training and/or experience.U.S. average salary: $46,206
8. Reservation ticket agentResponsibilities: Answers phone or e-mail inquiries; offers suggestions and information about travel arrangements, such as schedules, rates and types of accommodation; quotes fares and room rates; makes and confirms transportation and hotel reservations. Training: A high school diploma or its equivalent is the most common educational requirement, but some employers prefer applicants who have completed college coursework in management or business.U.S. average salary: $27,750
9. Maids and housekeeping cleanerResponsibilities: Such light cleaning duties as making beds, replenishing linens, cleaning rooms and halls, vacuuming, emptying wastebaskets and restocking bathroom supplies.Training: No previous work-related skill, knowledge or experience is needed; short-term on-the-job training.U.S. average salary: $20,124
10. Gaming dealerResponsibilities: Operates table games such as craps, blackjack and roulette; provides dice and dispenses cards to players; determines winners, calculates and pays winning bets, and collects losing bets. Training: Most employers prefer at least a high school diploma or GED. Each casino establishes its own requirements for education, training and experience. Many institutions give training toward certificates in gaming, as well as offering an associate, bachelor’s or master’s degree in a hospitality-related field.U.S. average salary: $14,340
Friday, 2 January 2009
Recruiting in Hospitality
Restaurants and other businesses in the hospitality industry are reacting proactively to the current economic downturn, it has been suggested.Speaking to Recruiter magazine, Julia Fuell, managing director at New Frontiers, said many firms were doing whatever they could to increase the number of customers coming in through the doors. "Buy one, get one free" offers were one way employers were seeking to attracting trade, something that could benefit jobseekers, she added.These comments were echoed by Berkeley Scott managing director Mark Darby, who claimed the popularity of such offers could lead to creation of new employment opportunities.He added: "I think it should have a positive effect truthfully because if they are looking to increase their clientele through making attractive promotional offers they will fill their restaurants and they will require additional staff to service the people that come through there."Last week, Recruiter reported that the charity sector was also bucking current market trends by recruiting, potentially buoying those seeking graduate jobs.
Catering and Hospitality
Catering and hospitality is concerned with providing the public with food, drink and accommodation. It is an industry that is fast-moving and constantly changing and developing, as can be seen from exposure on television programmes and in newspaper supplements, tourism brochures and magazines.
Jobs range from catering supervisors sourcing food, to chefs preparing food, waiting and bar staff serving food and drink, front office customer service for assisting guests and housekeeping behind the scenes. There are also managers for all these operations.
Workers in the industry are often at their busiest during evenings, weekends and public holidays, and many can expect long, irregular hours and shift and weekend working. However this may be compensated by the greater flexibility that shift-working can provide. Some people work in clean, comfortable surroundings, but kitchen environments can be hot, humid and noisy. Staff may be on their feet for long periods.
The industry employs over 2.5 million people throughout the UK. There are also opportunities to work overseas. Employers include:
hotels and guest houses offering accommodation from budget to luxury
restaurants, including themed restaurants, pub restaurants and fast food outlets
pubs, clubs and bars, including bar facilities in hotels and restaurants
theme parks, cinemas, museums, art galleries and leisure resorts
schools, colleges, hospitals, nursing homes, railways, airports and cruise ships.
Most jobs involve dealing with the public, so staff must be friendly, polite and, most importantly, enjoy giving good customer service. They should have stamina and be able to work well in a team. Staff at management level also need good organisational and problem-solving skills.
There are jobs in catering and hospitality for people with a wide range of qualifications, from GCSEs/S grades through to degrees. Entrants to hotel management usually have an HNC/HND, a degree or postgraduate qualification. There are many relevant courses to help people prepare for entry to the industry at all levels.
Much of the training is on the job, and many employers offer training schemes or Apprenticeships which combine college-based learning and practical experience. Many people work towards NVQs/SVQs Levels 1 to 4, or Institute of Hospitality qualifications. Graduate training schemes may be available for those starting work with larger companies.
Employment prospects are good and more skilled workers will be needed, especially as Britain is to host the 2012 Olympic Games. It is often possible, in large organisations, to become a supervisor or manager, but prospects with small employers may be more limited, and people may have to move between employers to progress. Once experienced, some people may choose to set up their own business, for example a restaurant or small hotel.
Jobs range from catering supervisors sourcing food, to chefs preparing food, waiting and bar staff serving food and drink, front office customer service for assisting guests and housekeeping behind the scenes. There are also managers for all these operations.
Workers in the industry are often at their busiest during evenings, weekends and public holidays, and many can expect long, irregular hours and shift and weekend working. However this may be compensated by the greater flexibility that shift-working can provide. Some people work in clean, comfortable surroundings, but kitchen environments can be hot, humid and noisy. Staff may be on their feet for long periods.
The industry employs over 2.5 million people throughout the UK. There are also opportunities to work overseas. Employers include:
hotels and guest houses offering accommodation from budget to luxury
restaurants, including themed restaurants, pub restaurants and fast food outlets
pubs, clubs and bars, including bar facilities in hotels and restaurants
theme parks, cinemas, museums, art galleries and leisure resorts
schools, colleges, hospitals, nursing homes, railways, airports and cruise ships.
Most jobs involve dealing with the public, so staff must be friendly, polite and, most importantly, enjoy giving good customer service. They should have stamina and be able to work well in a team. Staff at management level also need good organisational and problem-solving skills.
There are jobs in catering and hospitality for people with a wide range of qualifications, from GCSEs/S grades through to degrees. Entrants to hotel management usually have an HNC/HND, a degree or postgraduate qualification. There are many relevant courses to help people prepare for entry to the industry at all levels.
Much of the training is on the job, and many employers offer training schemes or Apprenticeships which combine college-based learning and practical experience. Many people work towards NVQs/SVQs Levels 1 to 4, or Institute of Hospitality qualifications. Graduate training schemes may be available for those starting work with larger companies.
Employment prospects are good and more skilled workers will be needed, especially as Britain is to host the 2012 Olympic Games. It is often possible, in large organisations, to become a supervisor or manager, but prospects with small employers may be more limited, and people may have to move between employers to progress. Once experienced, some people may choose to set up their own business, for example a restaurant or small hotel.
Career in Hospitality
For many people the thought of a career in hospitality, leisure and tourism brings up images of chefs, fitness instructors and overseas reps….and nothing else! Well of course, these are all careers that fall within these sectors, but there is so much more to consider….in fact much, much more, the hospitality industry alone employs 1 in every 10 people in the UK, that's over 2.5 million people working in more than 30,000 establishments. Also, 1 in every 5 new jobs fall into this sector with another 400,000 new jobs created by 2006 according to The British Hospitality Association. That's a lot of jobs!
Not just chefs and waiters then? No way… this is a huge industry offering variety, diversity and tons of different jobs and career opportunities to suit everyone.So what sort of person do you need to be to work in hospitality, leisure and tourism. Well to begin with you need to like people, and enjoy the challenge of working in a customer focused environment. You need to be flexible, adaptable, enjoy problem-solving and thinking on your feet and to be able to work as part of a team.Michelle Davies is 21 and is a Receptionist with hotel group Jarvis. Michelle says that the diversity of the industry brings challenges and new opportunities, and that's what appeals to her. She says, "I originally came to Jarvis when I was on a year's industrial work experience from University, now I work part-time as a Receptionist which allows me to continue my studies towards a BA(Hons) in Hospitality Management". Her advice to anyone considering a career in hotels, "Don't be put off by the thought of long hours and less pay initially - I followed my heart when I chose this as a career and I don't regret it for a moment". Michelle hopes to go on to become a Conference and Events Manager when she has completed her degree.But of course it's not just about hotels - the hospitality industry affects us every day - think about it - grabbing a sandwich for lunch, stopping off for a coffee or drinks with friends, staying at a hotel, going to the cinema or theatre, school meals, eating at a canteen in work, catching a train, motor-way service stations… the list goes on and on…….Claire Rankin is Executive Chef at Fish plc. After studying general catering for 2 years in college her first job was as a chef in a small hotel, before joining Center Parcs as Commis Chef where she was quickly promoted to Chef de Partie. Moving to London she took a job specialising in fish and within two years became Executive Chef of a new restaurant group - Fish! She says, "My career is very satisfying and I was delighted to be given an industry 'Acorn' award in 2001. My advice to young chefs wanting to progress in their career would be to focus on what they want to achieve - put your head down and keep working. That's what I did - believe me, you will get noticed!"What about travel and tourism! Sounds great, travel around, see the world, meet people - but is that really all it's about! Well no, of course not, just like any job or career it's what you make it, and of course the variety of this sector is enormous. It's a huge growth sector, valued at a massive £270 billion worldwide. In the last 10 years, international tourism has accounted for 1 in 6 of all jobs, 125,000 tourism businesses exist in the UK and 1.75 million people are employed in these businesses.Travel and Tourism is closely linked with Hospitality and Leisure, all sectors are providing services for their customers. It's a very inter-dependent industry ….it's constantly expanding… which means more jobs and careers!What's the best way in to this industry then and what qualifications do you need? Hospitality and Catering, like many other sectors, suffer from skills shortages in certain areas. Undoubtedly there are a wide range of jobs on offer - Receptionists, Bar, Conference and Banqueting, Event Management, Chefs, Waiters, Sales and Marketing, House-keeping, Food and Beverage Managers … these are just a few! The three main entry routes are :
By getting a job and benefiting from company training and development - maybe alongside a part-time college course. Whitbread Restaurants offer a fantastic Chef apprentice scheme, which combines training in the work-place with a day-release to College.
By becoming a trainee and securing a Modern Apprenticeship or National Traineeship which will offer full time training for young people up to the age of 25 to NVQ/SVQ level 3.
By enrolling on a full-time college or university course. There are courses to suit all abilities, whatever your academic achievements.
Not just chefs and waiters then? No way… this is a huge industry offering variety, diversity and tons of different jobs and career opportunities to suit everyone.So what sort of person do you need to be to work in hospitality, leisure and tourism. Well to begin with you need to like people, and enjoy the challenge of working in a customer focused environment. You need to be flexible, adaptable, enjoy problem-solving and thinking on your feet and to be able to work as part of a team.Michelle Davies is 21 and is a Receptionist with hotel group Jarvis. Michelle says that the diversity of the industry brings challenges and new opportunities, and that's what appeals to her. She says, "I originally came to Jarvis when I was on a year's industrial work experience from University, now I work part-time as a Receptionist which allows me to continue my studies towards a BA(Hons) in Hospitality Management". Her advice to anyone considering a career in hotels, "Don't be put off by the thought of long hours and less pay initially - I followed my heart when I chose this as a career and I don't regret it for a moment". Michelle hopes to go on to become a Conference and Events Manager when she has completed her degree.But of course it's not just about hotels - the hospitality industry affects us every day - think about it - grabbing a sandwich for lunch, stopping off for a coffee or drinks with friends, staying at a hotel, going to the cinema or theatre, school meals, eating at a canteen in work, catching a train, motor-way service stations… the list goes on and on…….Claire Rankin is Executive Chef at Fish plc. After studying general catering for 2 years in college her first job was as a chef in a small hotel, before joining Center Parcs as Commis Chef where she was quickly promoted to Chef de Partie. Moving to London she took a job specialising in fish and within two years became Executive Chef of a new restaurant group - Fish! She says, "My career is very satisfying and I was delighted to be given an industry 'Acorn' award in 2001. My advice to young chefs wanting to progress in their career would be to focus on what they want to achieve - put your head down and keep working. That's what I did - believe me, you will get noticed!"What about travel and tourism! Sounds great, travel around, see the world, meet people - but is that really all it's about! Well no, of course not, just like any job or career it's what you make it, and of course the variety of this sector is enormous. It's a huge growth sector, valued at a massive £270 billion worldwide. In the last 10 years, international tourism has accounted for 1 in 6 of all jobs, 125,000 tourism businesses exist in the UK and 1.75 million people are employed in these businesses.Travel and Tourism is closely linked with Hospitality and Leisure, all sectors are providing services for their customers. It's a very inter-dependent industry ….it's constantly expanding… which means more jobs and careers!What's the best way in to this industry then and what qualifications do you need? Hospitality and Catering, like many other sectors, suffer from skills shortages in certain areas. Undoubtedly there are a wide range of jobs on offer - Receptionists, Bar, Conference and Banqueting, Event Management, Chefs, Waiters, Sales and Marketing, House-keeping, Food and Beverage Managers … these are just a few! The three main entry routes are :
By getting a job and benefiting from company training and development - maybe alongside a part-time college course. Whitbread Restaurants offer a fantastic Chef apprentice scheme, which combines training in the work-place with a day-release to College.
By becoming a trainee and securing a Modern Apprenticeship or National Traineeship which will offer full time training for young people up to the age of 25 to NVQ/SVQ level 3.
By enrolling on a full-time college or university course. There are courses to suit all abilities, whatever your academic achievements.
Food in school vending machines
new study has added weight to calls for juices, drinks with added sugar and candy to be removed from all school vending machines.
However, food manufacturers are already taking steps in the right direction by reducing pack sizes, addressing concerns that products sold in vending machines encourage students to consume more calories.
Beverages in vending machines were found to have added sugars, high-calorie 100 percent fruit juices and snacks over 200 hundred calories, according to the figures from the HEALTHY Study which is a nationwide effort led by Temple University to curb obesity and type 2 diabetes in middle school students
It said that despite efforts to include more healthy choices at schools, standard offerings from vending machines, including fruit juices, are giving students more calories than they require.
Amy Virus, senior health services coordinator for the study from the Center for Obesity Research and Education at Temple University, said: "Contrary to common belief, fruit juice is not a healthy snack, if drunk in excess. It should be limited to about six ounces per day, but it's common to see more than one serving in a bottle.
"Changes made to the vending machines in schools will help reduce excess calories taken in by school kids."
Virus, who is also president of the Pennsylvania Dietetic Association, said: "The program's goal is to ultimately remove all juice and sugar added beverages, offer water instead and eliminate candy from vending machines."
Data from 42 schools across seven cities showed that 75 percent of had vending machines. Of those machines, 83 percent sold beverages alone and 17 percent sold snack foods only. The most prevalent beverages available in vending machines were added sugar beverages (39 percent) and 100 percent fruit juice (23 percent).
The most prevalent snacks available were reduced fat chips (22 percent), regular baked goods (16 percent), cereal bars (14 percent) and low fat ice cream (14 percent).
Overall, the energy content of beverages ranged from zero calories for water to 325 calories for added sugar drinks. For snacks it was between 25 calories for low fat ice cream, to 480 calories for baked goods.
Industry action
There is increasing pressure on the food and drinks industry to stop marketing products of poor nutritional quality to children.
However, a report issued last month showed that the “beverage industry continues to significantly cut calories in schools” two years into the national school guidlines scheme which was set up in 2006. This voluntary initiative is between the Alliance for a Healthier Generation, American Beverage Association (ABA), The Coca-Cola Company, Dr Pepper Snapple Group and PepsiCo.
The guidelines call for the beverage industry to provide lower-calorie and smaller-portion options in schools, including the removal of full-calorie soft drinks, all by the 2009-2010 school year.
The ABA’s School Beverage Guidelines Progress Report 2007-2008 showed that beverage calories shipped to schools have decreased by 58 percent since 2004 and 79 percent of schools under contract with bottlers are already in compliance with the national School Beverage Guidelines.
The association said the shift towards lower-calorie, smaller-portion beverages was contributing to the reduction in calories available from beverages in schools, as well as the change in the beverage mix available to students.
Vending machines are a major source of marketing through product sales and advertising on the machine’s exterior. Some states have strong nutrition standards for food sold in schools.
Yet, while schools are working to reduce junk-food sales, many vending machines are still stocked with soda, juice drinks, iced tea, candy, cookies and chips, according to the Center for Science in the Public Interest (CSPI
However, food manufacturers are already taking steps in the right direction by reducing pack sizes, addressing concerns that products sold in vending machines encourage students to consume more calories.
Beverages in vending machines were found to have added sugars, high-calorie 100 percent fruit juices and snacks over 200 hundred calories, according to the figures from the HEALTHY Study which is a nationwide effort led by Temple University to curb obesity and type 2 diabetes in middle school students
It said that despite efforts to include more healthy choices at schools, standard offerings from vending machines, including fruit juices, are giving students more calories than they require.
Amy Virus, senior health services coordinator for the study from the Center for Obesity Research and Education at Temple University, said: "Contrary to common belief, fruit juice is not a healthy snack, if drunk in excess. It should be limited to about six ounces per day, but it's common to see more than one serving in a bottle.
"Changes made to the vending machines in schools will help reduce excess calories taken in by school kids."
Virus, who is also president of the Pennsylvania Dietetic Association, said: "The program's goal is to ultimately remove all juice and sugar added beverages, offer water instead and eliminate candy from vending machines."
Data from 42 schools across seven cities showed that 75 percent of had vending machines. Of those machines, 83 percent sold beverages alone and 17 percent sold snack foods only. The most prevalent beverages available in vending machines were added sugar beverages (39 percent) and 100 percent fruit juice (23 percent).
The most prevalent snacks available were reduced fat chips (22 percent), regular baked goods (16 percent), cereal bars (14 percent) and low fat ice cream (14 percent).
Overall, the energy content of beverages ranged from zero calories for water to 325 calories for added sugar drinks. For snacks it was between 25 calories for low fat ice cream, to 480 calories for baked goods.
Industry action
There is increasing pressure on the food and drinks industry to stop marketing products of poor nutritional quality to children.
However, a report issued last month showed that the “beverage industry continues to significantly cut calories in schools” two years into the national school guidlines scheme which was set up in 2006. This voluntary initiative is between the Alliance for a Healthier Generation, American Beverage Association (ABA), The Coca-Cola Company, Dr Pepper Snapple Group and PepsiCo.
The guidelines call for the beverage industry to provide lower-calorie and smaller-portion options in schools, including the removal of full-calorie soft drinks, all by the 2009-2010 school year.
The ABA’s School Beverage Guidelines Progress Report 2007-2008 showed that beverage calories shipped to schools have decreased by 58 percent since 2004 and 79 percent of schools under contract with bottlers are already in compliance with the national School Beverage Guidelines.
The association said the shift towards lower-calorie, smaller-portion beverages was contributing to the reduction in calories available from beverages in schools, as well as the change in the beverage mix available to students.
Vending machines are a major source of marketing through product sales and advertising on the machine’s exterior. Some states have strong nutrition standards for food sold in schools.
Yet, while schools are working to reduce junk-food sales, many vending machines are still stocked with soda, juice drinks, iced tea, candy, cookies and chips, according to the Center for Science in the Public Interest (CSPI
Wheat intake in Food
Wheat flour consumption is increasing in the US following a dip that was driven by a trend for low-carbohydrate diets, according to the USDA, as demand for higher fiber, protein and whole grains rises.
After a five-year decrease, figures for 2007 show that per capita wheat flour use has gone up 2.3 pounds to 137.9 pounds in a year, according to estimates from the USDA Economic Research Service (ERS). Similarly the number of new wheat-flour products introduced has increased.
The use of whole grains, which includes wheat, has also seen a popularity spurt amid the health and wellness trend, reflected in the 2005 national nutritional guidelines.
However there is still some way to go to achieve previous levels for per capita wheat flour use, according to ERS researchers, as the 2007 total is down 8.9 pounds from a high in 1997.
The authors of the report, featured in the latest edition of the ERS publication Amber Waves, said: “Between 1972 and 1997, US wheat producers and millers could count on rising per capita food use of wheat flour to expand their domestic market.
“Contributing to this growth was the boom in away-from-home eating, the desire of consumers for greater variety and more convenient food products, promotion of wheat flour and pasta products by industry organizations, and wider recognition of health benefits stemming from eating high-fiber, grain-based foods.”
This growth appears to have ended in 1997 due to changing consumer preferences, including more weight-conscious people following diets such as low-carbohydrates.
Consumer interest in these diets appeared to peak in 2000 but it helped reduce per capita wheat consumption which reached a low of 134.2 pounds in 2005.
Similarly, between 2000 and 2006, 12 percent of the 223 mills listed in the Grain and Milling Annual closed, reducing milling capacity by seven percent.
The report said: “The baking industry responded by developing products to satisfy these new dietary preferences, particularly the increased demand for higher fiber and protein.”
But there seems to have been a turnaround as, according to Datamonitor, 558 wheat-flour products were introduced in 2007 compared to 97 new wheat-flour products in 1997. Similarly eighty-six whole-wheat flour products were introduced in 2007, up from 16 in 1997.
Whole grains
Although US consumers still prefer refined-wheat flour products over whole-wheat flour goods, new product launches of foods making a "whole grain" claim have grown sharply since 2000.
According to the Mintel Global New Products Database, in 2007 nearly 15 times as many new whole grain products were introduced worldwide compared to 2000.
This change is reflected in the 2005 which recommends that whole grains account for half of all grains consumed.
After a five-year decrease, figures for 2007 show that per capita wheat flour use has gone up 2.3 pounds to 137.9 pounds in a year, according to estimates from the USDA Economic Research Service (ERS). Similarly the number of new wheat-flour products introduced has increased.
The use of whole grains, which includes wheat, has also seen a popularity spurt amid the health and wellness trend, reflected in the 2005 national nutritional guidelines.
However there is still some way to go to achieve previous levels for per capita wheat flour use, according to ERS researchers, as the 2007 total is down 8.9 pounds from a high in 1997.
The authors of the report, featured in the latest edition of the ERS publication Amber Waves, said: “Between 1972 and 1997, US wheat producers and millers could count on rising per capita food use of wheat flour to expand their domestic market.
“Contributing to this growth was the boom in away-from-home eating, the desire of consumers for greater variety and more convenient food products, promotion of wheat flour and pasta products by industry organizations, and wider recognition of health benefits stemming from eating high-fiber, grain-based foods.”
This growth appears to have ended in 1997 due to changing consumer preferences, including more weight-conscious people following diets such as low-carbohydrates.
Consumer interest in these diets appeared to peak in 2000 but it helped reduce per capita wheat consumption which reached a low of 134.2 pounds in 2005.
Similarly, between 2000 and 2006, 12 percent of the 223 mills listed in the Grain and Milling Annual closed, reducing milling capacity by seven percent.
The report said: “The baking industry responded by developing products to satisfy these new dietary preferences, particularly the increased demand for higher fiber and protein.”
But there seems to have been a turnaround as, according to Datamonitor, 558 wheat-flour products were introduced in 2007 compared to 97 new wheat-flour products in 1997. Similarly eighty-six whole-wheat flour products were introduced in 2007, up from 16 in 1997.
Whole grains
Although US consumers still prefer refined-wheat flour products over whole-wheat flour goods, new product launches of foods making a "whole grain" claim have grown sharply since 2000.
According to the Mintel Global New Products Database, in 2007 nearly 15 times as many new whole grain products were introduced worldwide compared to 2000.
This change is reflected in the 2005 which recommends that whole grains account for half of all grains consumed.
Watching weight and health
Weight watchers become health watchers
Dieters in the US are moving away from the bathroom scales and weight reduction regimes to health management, according to a report.
Dieting is at an all-time low but the concept of a “healthy weight” is resonating with Americans and is the primary motivator for those who do begin a diet, said the report from the NPD Group called Weighing in on the American Diet: A Report on the Health and Weight Management Habits of Americans.
It found that most people associated healthy weight with feeling good and feeling healthier, rather than fitting within a small range of ideal weights.
It added that the most popular diet now is one that people call their own and fewer people were attempting “extreme” diets, such as modified fasts, severe calorie restrictions and the elimination of entire food groups.
The report stated: “People appear to be taking a new and different approach because they’ve not been satisfied with past diet attempts and they understood the importance of being at a healthy weight.”
The top complaints about previous diets were that people were “disappointed,” “tended to feel deprived” and thought it was “not a good way to maintain overall health in the long term”.
It said that instead of extreme lifestyle changes that cannot be maintained, more Americans seem to be looking for reasonable strategies that help them achieve or maintain a healthy weight and good health in general.
The health trend
Food manufacturers have tuned into a trend for weight management with targeted products and ingredients and the global weight management category is estimated at more than $7.4bn globally.
One example is soluble fibre which can boost satiety, helping the consumer feel fuller for longer, thus reducing the tendency to snack. Research has also shown it benefits digestive health.
Mintel’s Global New Products Database (GNPD) revealed there were 42 satiety products launched in the first quarter of 2008, compared with just one in the first quarter of 2005.
The NPG report, in collaboration with the National Fluid Milk Processor Promotion Program, stated that the percentage of adults who said they are on a diet has steadily gone down over the past decade.
Figures showed that 29 percent of women were currently on a diet, compared to 35 percent ten years ago and 19 percent of men said they were on a diet now, compared to 23 percent ten years ago.
In addition 62 percent of Americans said a healthy weight was when they physically feel good, 45 percent said it was when they feel healthier, 39 percent when they can be active, 38 percent when they feel better about themselves and 27 percent stayed within a small range of ideal weight.
However, an estimated 25.6 percent of US adults reported being obese in 2007, compared to 23.9 percent in 2005 which is an increase of 1.7 percent, according to a study published in Morbidity and Mortality Weekly Report last month.
Experts say that efforts need to be made to reduce these figure and this provides opportunities for food and beverage manufacturers to position consumer products that address this.
The study drew from the five NPD Group databases – The NPD Dieting Monitor, National Eating Trends, Nutrient Intake Database, Health Track Database and customized consumer research collected in November 2007.
Dieters in the US are moving away from the bathroom scales and weight reduction regimes to health management, according to a report.
Dieting is at an all-time low but the concept of a “healthy weight” is resonating with Americans and is the primary motivator for those who do begin a diet, said the report from the NPD Group called Weighing in on the American Diet: A Report on the Health and Weight Management Habits of Americans.
It found that most people associated healthy weight with feeling good and feeling healthier, rather than fitting within a small range of ideal weights.
It added that the most popular diet now is one that people call their own and fewer people were attempting “extreme” diets, such as modified fasts, severe calorie restrictions and the elimination of entire food groups.
The report stated: “People appear to be taking a new and different approach because they’ve not been satisfied with past diet attempts and they understood the importance of being at a healthy weight.”
The top complaints about previous diets were that people were “disappointed,” “tended to feel deprived” and thought it was “not a good way to maintain overall health in the long term”.
It said that instead of extreme lifestyle changes that cannot be maintained, more Americans seem to be looking for reasonable strategies that help them achieve or maintain a healthy weight and good health in general.
The health trend
Food manufacturers have tuned into a trend for weight management with targeted products and ingredients and the global weight management category is estimated at more than $7.4bn globally.
One example is soluble fibre which can boost satiety, helping the consumer feel fuller for longer, thus reducing the tendency to snack. Research has also shown it benefits digestive health.
Mintel’s Global New Products Database (GNPD) revealed there were 42 satiety products launched in the first quarter of 2008, compared with just one in the first quarter of 2005.
The NPG report, in collaboration with the National Fluid Milk Processor Promotion Program, stated that the percentage of adults who said they are on a diet has steadily gone down over the past decade.
Figures showed that 29 percent of women were currently on a diet, compared to 35 percent ten years ago and 19 percent of men said they were on a diet now, compared to 23 percent ten years ago.
In addition 62 percent of Americans said a healthy weight was when they physically feel good, 45 percent said it was when they feel healthier, 39 percent when they can be active, 38 percent when they feel better about themselves and 27 percent stayed within a small range of ideal weight.
However, an estimated 25.6 percent of US adults reported being obese in 2007, compared to 23.9 percent in 2005 which is an increase of 1.7 percent, according to a study published in Morbidity and Mortality Weekly Report last month.
Experts say that efforts need to be made to reduce these figure and this provides opportunities for food and beverage manufacturers to position consumer products that address this.
The study drew from the five NPD Group databases – The NPD Dieting Monitor, National Eating Trends, Nutrient Intake Database, Health Track Database and customized consumer research collected in November 2007.
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