Presentation: America’s Push for Protein: An Update on U.S. Consumers’ Protein Perceptions & Needs
Speaker: Sue Fennelly, MBA, Senior Executive Manager, NPD Group – Food & Beverage
Sue Fennelly has been studying what people eat and drink for nearly 20 years. She started her career at NPD in Client Development and quickly became NPD’s resident expert on Health and Wellness. She has worked some of the largest food companies in the world helping them understand the nutritional quality of the American diet.
Sue also has an expertise in understanding the physical activity habits of the population as well as a specialty in understanding obesity patterns and trends in the U.S. Away from work Sue also focuses on Health and Wellness as she is a mother and an avid runner and competes in several races each year.
Sue has a MBA from North Central College.
About The NPD Group
The NPD Group provides market information and advisory services to help our clients make better business decisions – including developing and offering the right products in the right places at the right prices for the right people in order to grow their businesses.
The NPD Group: Food & Beverage Market Research and Business Solutions
2014 Protein Trends & Technologies Seminar Presentation Description:
America’s Push for Protein: An Update on U.S. Consumers’ Protein Perceptions & Needs
Consumers appear to be in a constant quest for a magic bullet that would allow them to eat certain foods rather than requiring them to pay close attention to their overall health. The question to be asked is whether or not it is protein’s turn to be that magic bullet and is it more than a fad? It’s critical to understand the reasons consumers seek protein, how they can resonate with a target audience and how to overcome consumers’ barriers to consuming more protein including costs, calories and fat content. Results of a just-conducted NPD Group survey on U.S. consumers’ thoughts and attitudes toward protein will be presented that address the questions: What are consumers’ opinions of proteins and do they vary by different types? How are consumers using proteins and have they changed their protein consumption? How do consumers shop for proteins? And, are they willing to pay more for protein-enriched items?