Fresh Fruit Now Top Snack among Americans

Filed under: Bites & Bits , Author: Caron Golden , March 28, 2013

Fresh fruit is not only the top snack food consumed in America, it is also one of the fastest growing, according to new snacking research from Port Washington, N.Y.-based The NPD Group, a global information company. NPD’s recently released “Snacking in America” report finds that growing concerns about health and eating right are contributors to the increasing popularity of fruit as a snack.

Courtesy of Chilean Fresh Fruit.

Courtesy of Chilean Fresh Fruit.

One of the reasons that fruit holds the top snack position is that it’s eaten throughout the day resulting in its inclusion in more snack occasions than other snack foods, according to NPD, which examined attitudes and behaviors about snacking as well as snack selection drivers. During the two-year period ending March 2012, fresh fruit was consumed as a snack in 10 more snack occasions a year than chocolate, the next top snack food, and 25 more occasions a year than potato chips, the third most-popular snack food.

NPD’s snack research finds that consumption of snack-oriented foods is motivated by different needs: health and weight, hunger satiety, on-the-go/convenience, routine/habit, cravings and a treat/reward when watching TV, visiting friends or other social activities. Fresh fruit ranks No. 1 in five of the six needs states: health and weight, hunger satiety, convenience, routine/habit and satisfying a craving.

Another factor contributing to the popularity of fresh fruit is that it is a favorite snack among all ages. Consumers 65 and older eat the most fruit, followed by children under 12. Teens, ages 13 to 17, eat the least amount of fruit, but their consumption increases as they get older.

An aspect of fruit consumers, other than their age, is the type of snacker they are. Healthier snack consumers snack more often between meals and eat a wider variety of healthy snacks, and fruit is their top go-to snack.

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Caron Golden

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Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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