Obesity And Diabetes On The Rise Again; Employers Must Take Action in New York City

Business owners in New York City need to review the quality of healthy food vending machines in New York Citytheir employees’ wellness every year. This is important because employees are a business’s most important resource. The need is becoming especially important in light of some new statistics about obesity and its related problems.
Government and industry have invested untold billions in fighting obesity since the “Nation At Risk” report by the American Heart Association and the Robert Woods Johnson Foundation warned about rising obesity more than a decade ago. After much education and health initiatives, obesity rates managed to level off in 2011. But that progress has been short-lived.
The obesity rate among U.S. adults in 2015 climbed to a new high of 28.0 %, up 2.5 percentage points since 2008. This represents an increase of about 6.1 million U.S. adults who are obese.
These results are based on more than 175,000 interviews conducted each year from 2013 to 2015 and more than 350,000 interviews conducted each year from 2008 to 2012 as part of the Gallup-Healthways Well-Being Index.
In addition to the 28.0% who are obese, another 35.6% of adults are classified as overweight, with 34.6% normal weight and 1.8% underweight.
As with obesity, diabetes generally has trended upward since 2008. The rates of both conditions declined slightly in 2011, only to see annual upticks in the years since.
Obesity and diabetes have increased for all races since 2008, though unevenly. Both rates have increased much more among whites than among blacks, Asians and Hispanics. Blacks have the highest obesity rate by far, followed by Hispanics.
Obese adults are about 4.7 times more likely to be diabetic compared with those who are normal weight, a probability that doesn’t vary significantly for individual racial or ethnic groups.
Research has demonstrated that obesity and its associated chronic conditions cost the U.S. economy $153 billion per year in unplanned absenteeism due to poor health.
Obesity affects all elements of well-being, not just physical wellness. It is associated, for example, with lower financial and social well-being. While obesity can diminish overall well-being, the relationship can also work in reverse; high well-being can reduce the chances of being obese. Those who have high well-being in five areas – purpose, social, financial, community and physical – are less likely to be or become obese.

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Workplaces can develop interventions targeting the behaviors linked to obesity. While exercise and healthy eating are important factors, others include smoking, depression, food insecurity, not having a safe place to exercise, not having a personal doctor and poor dental habits.
Having an accountability partner who encourages healthy choices and learning new and interesting things daily also deters obesity.
It is also important to recognize those occupations that are most at risk for obesity, including transportation, manufacturing/production and installation/repair workers.
By addressing obesity on all relevant fronts, it is possible to reverse the upward trend and, in turn, decrease diabetes rates as well.
For more information about healthy snack and beverage options, contact your New York City refreshment services provider, Healthy Vending at  (917) 572.3671 to discuss your customized break room solution.

The Milk Category Expands, Meeting More Diverse Consumer Needs in New York City

Milk: it’s an essential source of calcium. But where milk was once a healthy beverage vending machines in New York Citystaple in the American diet, other beverages have gained market share. So how essential is milk to your patrons and your New York City employees? The answer isn’t simple. Milk products have diversified a lot over the years.
Total milk sales have lost market share in the beverage category every year for the past four consecutive years, according to the Beverage Marketing Corp., the New York City-based research firm. But that’s largely because the beverage market has expanded to include several categories that didn’t exist a few decades ago, such as energy drinks, sports drinks, ready-to-drink teas and value-added water.
As the beverage market has expanded in New York City, the milk segment has also expanded and created some niche categories of its own. So the bigger story is the diversification of milk. While still an important nourishment, milk has also become a refreshment.
Flavored milk, which has become a favorite, is both a refreshment and a nutrient. The flavored milk segment continues to grow.
Trends are also showing renewed interest in whole-milk products, which also saw unit sales increase in the last year.
Information Resources Inc., a research firm based in Chicago, tracks the following one-year shifts in the fluid milk category:
• Refrigerated skim/low-fat milk ($9.4 billion, unit sales down 4.8%)
• Refrigerated whole milk ($4.7 billion, unit sales up 3.6%)
• Refrigerated flavored milk/eggnog/buttermilk ($1.4 billion, unit sales up 6.5%) This segment was a real beacon of light for the milk category. The segment’s dollar sales increased 6% on the unit sales increase.
healthy beverage vending machines in New York CityInnovations in milk packaging have created growth opportunities, particularly the availability of shelf-stable products. This and other developments – such as the increased variety of national name brand milk products – support what many see as the rising importance of milk as a both a refreshment and a nutritional product.
Refreshment service operators have begun to recognize they need to offer more nutritional products as the public has increasingly scrutinized product offerings from all foodservice channels. Many operators recognize milk’s importance as a healthy offering.
The USDA beverage standards for K-12 schools includes unflavored, low-fat milk and flavored or unflavored, fat-free milk and nutritionally-equivalent milk alternatives.
Many nutritionists say flavored milk is a good alternative to soda, even if it contains more sugar than whole milk. Some nutritionists are concerned about the high sugar and saturated fat content in some of the flavored varieties, especially since many come in 14- and 16-ounce bottles and are likely to be consumed in one sitting.
While nutritionists are not in agreement on the nutritional benefits of some types of flavored milk, consumers should realize there is a tradeoff between having high sugar and saturated fat content along with the calcium content. The underlying point is that milk remains an important source of calcium, and milk products have diversified to meet different consumer needs.
Milk remains an important staple in consumer diets – serving as a source of nutrients and as a refreshment in New York City.
For more information about healthy snack and beverage options in New York City contact your refreshment services provider Healthy Vending at (917) 572.3671 to discuss your customized break room solution.

Consumers Want To Eat Healthy in New York City, But They Still Like To Indulge In Longtime Favorite Snacks

For many Americans, especially younger ones, snacks have replaced healthy snack vending machinestraditional meals throughout the day. Roughly 40 percent of adults say they eat several small meals throughout the day compared to almost 35 percent in 2005. Snacking between meals reached an all-time high in 2015 with two-thirds of adults over the age of 18 claiming they snack frequently between meals, according to survey data published in the recent Packaged Facts report, “Sweet Baked Goods: U.S. Market Trends.”
This “eating on the go” trend has made the break room a key part of employees’ lives.
But what foods are these snackers choosing? More than a quarter of Americans (30%) claim to usually snack on healthy foods. Likewise, almost half (45%) claim nutritional value is the most important factor in the foods they eat.
Yet even as New York City consumers seek to be healthy, there is the pervasive desire to indulge in treats they know aren’t always good for them. Once a while, even the most health-conscious person likes to take a break from their health regimen and treat themselves to a snack that is higher in fat and/or calories. This is one reason why some indulgent snacks are among the top sellers in the vending machine.
Sales of “comfort snacks” — from cookies to cakes to doughnuts — reached $20 billion in 2014 and will rise by a projected compound annual growth rate of almost 3 percent to reach $23 billion in 2019.
These disparate tendencies – the commitment to a healthy diet and the desire to indulge in less healthy treats – has given birth to a group of snacks seen as “indulgent” but are lower in calories than traditional high-calorie snacks.
When possible, consumers want healthier or “better for you” versions of their favorite treats.

healthy snack vending machines in New York City
Sweet baked goods manufacturers have responded to this shifting market with “comfort” products formulated to reduce sodium, sugar and fat, eliminate high fructose corn syrup and trans fats. These include products that are more natural, organic, and gluten-free, or include more beneficial ingredients such as whole and multi-grains, fiber, seeds and fruit.
“The market is mature with growth challenged by health and diet concerns, changing snacking choices and an increasing desire for fresh rather than packaged foods,” says David Sprinkle, research director at Packaged Facts. “But there are opportunities for growth as consumers snack smarter even when indulging by choosing sweet goods designed for ‘grab and go’ snacking or products designed to minimize calorie count without overtly sacrificing the flavors familiar to customers.”
Cookies are typically the sweet baked treat of choice, with nearly three quarters of U.S. households eating them. Most households eat regular cookies while only a small percentage eat reduced fat/low-fat or sugar-free most often.
Chocolate chip cookies are America’s favorites with soft chocolate chip cookies preferred by more people than crunchy versions. Bite-sized cookies have grown in popularity as more people are eating “minis” or portion-controlled sizes.
The bottom line is that while New York City consumers are snacking more than ever, their tastes cover a wide range of products. Consumers want to follow healthy diets, but that doesn’t mean they don’t like to treat themselves to indulgent snacks.
Today’s refreshment service providers need to meet a more diverse set of consumer choices than ever.
For more information about healthy snack and beverage options in New York City contact your refreshment services provider, Healthy Vending at (917) 572.3671 to discuss your customized break room solution.

Healthy Refreshments Taste Better Than Ever: Vending Serves It Up In Spades in New York City

Have you noticed how busy the break room is nowadays? The healthy snack vending machines in New York cityrefreshment area plays a more important role in employees’ lives, thanks to the great selections now available that not only taste good, but allow consumers to follow healthy diets in New York City.
One reason many New York City consumers are snacking more is that unlike in years past, they know they can get their nutrition in the snacks they eat.
Another reason is that the taste of healthy products has improved considerably. Some of us can remember a time when “better for you” had an association with being bland and tasteless. Those of us who have been in the refreshment business a long time are well aware of the change. People are buying “better for you” snacks and beverages because they know they don’t have to sacrifice good taste to follow healthy diets.
A lot of the credit goes to product manufacturers that have focused on developing great-tasting lines of snack mixes, bars, teas and waters.
General Mills Cereals has committed to removing artificial flavors and colors in response to consumers’ changing preferences. Today, more than 60 percent of General Mills Cereals such as Cinnamon Toast Crunch and Original Cheerios are without artificial flavors and colors.
The company plans to have more than 90 percent of its portfolio free of artificial flavors and colors by the end of the year.
“At General Mills Cereals, we have been upgrading the nutrition and ingredients in our cereals for years to meet people’s needs and desires,” said Jim Murphy, president of the General Mills cereal division. “We’ve continued to listen to consumers who want to see more recognizable and familiar ingredients on the labels and challenged ourselves to remove barriers that prevent adults and children from enjoying our cereals.”

healthy food and beverage vending machines in New York City
Trix and Reese’s Puffs will be among the first of the remaining brands to change. Trix will use ingredients like fruit and vegetable juices and spice extracts such as turmeric and annatto to achieve the red, yellow, orange and purple colors. Reese’s Puffs will continue to use peanut butter and cocoa and incorporate natural vanilla flavor to achieve the same great taste that adults and children have always enjoyed.
Not only is taste of “better for you” products getting better, but the availability of these items is growing as well. This is where vending in New York City plays an important role. The product manufacturers are aware of the role vending plays in consumers’ lives, and they’re packaging their healthy products for vending in New York City.
PepsiCo recently revealed its Hello Goodness vending initiative, offering good- and better-for-you product choices from the company’s food and beverage portfolio. It features a thoughtfully-chosen selection of PepsiCo products such as such as Naked Juice, Smartfood Delight popcorn, Lay’s Oven Baked potato chips, Quaker Real Medleys bars, Pure Leaf iced tea, Propel Electrolyte Water, Tropicana Pure Premium and Sabra Ready-to-Eat Hummus cups.
“Consumers want more choice when it comes to what they eat and drink on-the-go, and we’re providing the choices they want,” said Kirk Tanner, chief operating officer at PepsiCo North America Beverages. “For years, PepsiCo has been transforming its portfolio to offer more and better food and beverages. We’re continuing this journey with our new Hello Goodness vending initiative.”
Not only are the food and beverage companies offering healthy items; many are changing their products to fit these shifting consumer preferences. And they’re packaging them so they can make them available in the New York City workplace.
The break room is at the forefront of today’s healthy eating movement in New York City.
For more information about healthy snack and beverage options available in New York City, contact your vending partner, Healthy Vending at  (917) 572.3671  discuss your customized break room solution.

New Yorkers You Are What you Eat

Are you emotionally engaged…with your food? Recent research by Mid Adult Woman Eating Healthy Breakfastthe Center for Food Integrity and the Harvard Business Review suggest you are.
In the December 15, 2015 issue of Food Business News, Keith Nunes writes an editorial that draws on the research of both of the above organizations. In his article titled, “The Role of ‘Emotional Engagement’ in Food Marketing” Nunes shares that consumers:
1. Want to be able to engage with a brand (think website Q/A, Twitter and Instagram)
2. Are seeking products that make them feel good about themselves and their decisions
3. Connect emotionally with brands when they resonate with their deepest emotional drives, including the desire to feel secure, to stand out from the crowd or be the person they want to be
4. View what they eat as more than substance
How Does This Affect Your Vending and/or Food and Beverage Program?

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As more research becomes available on emotional engagement with food and as consumers continue to become more educated on how the food they eat is produced and where it is grown expect to see your favorite snacks with new labels and in some cases new recipes (think no artificial flavors or colors, gluten free, organic, etc.)
And if it is true that snacks and more than snacks, that snacks are now a way to define ourselves; ask yourself not only what does your personal snacking say about you and your priorities, but what does the food you offer your New York City employees say about your company and your company’s priorities.
In other words, if you are what you eat, what do you want to be? Do you want your New York City company to prioritize cost, health, choice? Do you want to be known for quality, for offering the best, for being the best, for being on top of trends?
If yes to any of the above  we invite you to call us and speak to one of our team members about creating a snack and beverage program that defines you the way you want to be defined. Call Healthy Vending New York today at 917.572.3671 for a free no-obligation consultation of your break room needs.

What Makes Food ‘Healthy’? KIND Calls On The FDA For A Better Definition

Most people want to be healthy in New York City. But one of the iStock_000010677573XSmallhardest things about following a healthy diet is that as the market for healthy food has grown, food marketers have used the term “healthy” very loosely. Refreshment service companies face this problem every day when trying to decide what food and refreshments to provide their customers.
For refreshment service professionals who specialize in “healthy” food in New York City and throughout the country, it is especially important that the food and refreshment be healthy in the truest sense of the word. The U.S. Food & Drug Administration (FDA) has tried to regulate the use of the term “healthy.” Let’s consider how a product earns the right to be labeled “healthy” according to government regulations.
The FDA mandates that the term “healthy” be used as a nutrient content claim to describe foods that contain 3g or less total fat and 1g or less of saturated fat per serving, with the exception of fish and meat, which are required by the regulation to have 5g or less total fat and 2g or less saturated fat per serving.
Is this a good definition? Many would agree with this definition, but the matter is open to debate.
KIND, a manufacturer of snacks that are gluten-free and made from non-genetically engineered ingredients, is urging the FDA to update its regulations around the term “healthy” when used as a nutrient content claim in food labeling. The company filed a petition with the goal of addressing outdated regulations, as well as helping to ensure that the public receives sound and consistent guidance about nutrition.

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KIND wants better alignment between food labeling regulations, the latest nutrition science and federal dietary guidelines. The petition reflects broad support within the food science and nutrition community to call attention to the importance of eating real foods made with wholesome and nutrient-rich ingredients as part of a healthy diet.
Today’s regulation precludes nutrient-rich foods such as nuts, avocados, olives and salmon from using the term “healthy” as a nutrient content claim. This is something KIND would like to see changed.
“KIND, with the support from top global nutrition and public health experts, is respectfully urging the FDA to update its current regulations surrounding the use of the word ‘healthy’ as a nutrient content claim. Our goal is to highlight the importance of following a healthy diet that includes foods made with wholesome and nutrient-dense ingredients,” says Daniel Lubetzky, founder and CEO of KIND.
The current regulations were created with the best intentions when Raisons and nutsthe available science supported dietary recommendations limiting total fat intake, Lubetzky says. However, current science tells us that unsaturated fats in nutrient-dense foods like nuts, seeds and certain fish are beneficial to overall health.
In addition to requesting updates to the current nutrient content claim regulations, KIND is also asking the FDA to implement a new framework for regulating dietary guidance statements.
Today in New York City and throughout the country regulations require that the majority of foods featuring a healthy nutrient content claim meet “low fat” and “low saturated fat” standards regardless of their nutrient density. Foods such as certain fat-free puddings and sugary cereals have the ability to use the word “healthy” as a nutrient content claim on their labels.
While healthy food is important, there is still work to be done to arrive at a consensus on what makes a product “healthy.”
These discussions will continue for a long time as nutrition research expands and science learns more about the impact products have on human health.
It is important that food and refreshment service providers give customers all available nutrition information about the products they offer. That’s one feature of a truly professional service specialist. Call Healthy Vending NY today at 917.572.3671 for a free no-obligation consultation of your break room needs.

Military Explores Healthier Options In Vending Machines Serving Service Personnel

Recognizing that the health of our nation’s military personnel is graphics for revision door pencilimportant to national security, military officials think it’s time for a health upgrade in the vending machines that service men and women patronize while on duty. The military has long served as a role model for health and wellness for society at large, so the renewed interest in healthy vending marks a positive development.
Healthy Vending NY applauds the military’s efforts to improve the health of our service men and women. We stand ready to assist the military in these efforts.
There are several initiatives the military is exploring to improve healthy options in military locations.
Captain Kimberly Elenberg, director of the U.S. Public Health Service’s medical readiness and training program, said she wants to see healthier choices available, both in vending machines and in foodservice operations on military bases. The average soldier only eats one serving of fruit or vegetables every three to six weeks, Elenberg said.
Twenty two percent of the service members and their families are obese. This number sounds okay when you consider 34 percent of the overall U.S. population is obese, but there’ still work to be done.
Elenberg, speaking at the annual U.S. Army conference, said her program is reconsidering its contracting practices for onsite vending and foodservice, according to military.com.
Hint WaterThe move to improve nutritious options on military bases is also part of the U.S. Defense Department’s Healthy Base Initiative. This is a study to examine the habits and health of service members and their families at 14 military bases worldwide. The study measures service personnel’s access to healthy food.
In addition to improving the healthy options in vending machines, military officials want to make immediate changes to meal options on bases, such as asking restaurants to display calorie counts on menus.
As important as all these initiatives are to the wellbeing of service personnel, the vending and foodservice operations on military bases need to be provided in a financially sustainable manner. The military needs sustainable services that align with its health priorities. Professional vending and foodservice companies provide these services.
For more information about healthy snack and beverage options at your New York City workplace, school or military base, contact your vending partner, Healthy Vending NY at 917.572.3671 to discuss your customized break room needs.

KIND To Cut Added Sugar Across Its Fruit & Nut Line in New York City

KIND, one of the most visible names in healthy snacks, is reducing kind-bars2added sugar across its original Fruit & Nut bar portfolio. This effort, which started in late 2014, is part of KIND’s brand promise to offer wholesome and tasty snack choices.
Beginning in late spring, KIND Fruit & Nut bars like Apple Cinnamon & Pecan and Almonds & Apricots in Yogurt, will contain between 15 and 50 percent less added sugar, compared to the prior recipes. The recipe update will be made to seven flavors across KIND’s Fruit & Nut Bar portfolio.
KIND was able to identify ways to lower sugar without compromising taste, such as swapping sweetened fruit with unsweetened fruit and reducing added sugar in certain ingredients like yogurt coatings. The result allows the flavor from the fruit, such as apricot and apple, and the nuts to take center stage. Like all KIND snacks, Fruit & Nut Bars contain no artificial sweeteners and no added sugar alcohols.
“At KIND we’re constantly challenging ourselves to do better. Last year our team revisited the line that started it all for KIND, our Fruit & Nut Bars, looking for ways to keep improving on a snack that was already packed with wholesome, delicious ingredients,” said KIND CEO and founder Daniel Lubetzky. “I’m so proud of our team. For us, this is much more than a recipe update, it’s about honoring our history and continuing to fulfill our brand promise of making snacks that are both nutritious and great-tasting.”
KIND’s Fruit & Nut line disrupted the snack bar category in 2004 with its nutrient-dense ingredients like premium nuts and pieces of fruit, made visible through transparent packaging.
“Eating sugar in excess, as many Americans currently do, is unhealthy, particularly when it is in the form of added sugar or artificial sweeteners versus the naturally-occurring sugar that you find in fruit,” said David L. Katz, MD, MPH, FACPM, FACP, director of the Yale University Prevention Research Center and senior nutrition advisor to KIND. “I’ve been a longtime advocate of KIND snacks because they contain wholesome ingredients like fruit, nuts and seeds and never use artificial sweeteners or added sugar alcohols.”
The number one ingredient in all KIND Fruit & Nut Bars is nuts, and the bars have a low glycemic index. Low glycemic foods generally help maintain blood sugar levels that are already in the normal range.

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Lowering the added sugar in KIND Fruit & Nut Bars is only the latest in KIND’s ongoing effort to create snacks that are both wholesome and delicious in New York City and across the country:
• In 2012, KIND introduced the best-selling line KIND Nuts & Spices, whole nut snack bars flavored with delicious spices for a seemingly indulgent taste – and have 5g of sugar or less, which is 50 percent less sugar per bar compared to the average nutrition bar
• In 2014, KIND debuted STRONG & KIND®, its bold, savory snack line featuring 10g of protein and containing no more than 6g of sugar per bar
• Also in 2014, the company expanded its line of KIND Healthy Grains® Clusters, adding two options with 6g of sugar or less, Raspberry Clusters with Chia Seeds (5g of sugar per 1/2 cup serving) and Banana Nut Clusters (6g of sugar per 1/2 cup serving)
City_Landscape_Revision_DoorKIND is also taking an active voice in public policy to helping advance better practices within the food industry to improve public health. This includes supporting a proposal from the Food and Drug Administration to include added sugars on the Nutrition Facts Panel, so that it will be easier for people to understand the amount of added sugar in the foods that they eat.
All KIND snacks are made from wholesome ingredients, are gluten-free and are made from non-genetically engineered ingredients. KIND currently offers seven different snack lines including: KIND® Fruit & Nut and KIND® PLUS, two lines of delicious whole nut & fruit bars; KIND® Nuts & Spices, a line of whole nut & spice bars that have 5g of sugar or less; KIND Healthy Grains® Clusters, delicious blends of five super grains; KIND Healthy Grains® Bars, a line of crunchy and chewy granola bars; and STRONG & KIND®, a line of bold, savory bars featuring 10g of protein. KIND’s newest innovation – KIND® BREAKFAST – are soft-baked with a crispy outside, providing sustained energy from whole grains.
Through its social mission – known as the KIND Movement – KIND is committed to inspiring kindness through acts big and small. It fulfills this commitment through programming like KIND Causes, which helps people bring their socially-impactful ideas to life with monthly grants. Looking for healthy break room service at your New York City workplace? Call Healthy Vending NY today at 917.572.3671 for a free no-obligaton consultation of your break room needs.

New York Employers Upgrade Workplace Amenities Like Free Snacks And Other Perks

New York businesses that are serious about keeping their Spinning at the gymemployees happy at work have more options today than ever before. Providing food and refreshments at work remains one of the most important benefits New York employers can provide their workers. Employers should, however, consider all possible ways to keep workers happy on the job.
Over the last two years, employers have focused more on workplace amenities, reports The Wall Street Journal. Many New York workplaces are offering free snacks and drinks and some are going far beyond that with places employees can relax and recharge. Such amenities keep employees happy and they keep top-performers from changing jobs.
As companies try to put themselves on a path to faster growth, some are mimicking the workplace practices—and lavish perks—at technology behemoths like Google Inc. and Facebook Inc.
In industries as varied as insurance, electrical contracting and auto loans, managers are spending on office upgrades and amenities like free food and comped vacations, claiming that such trappings elevate jobs in even the more unglamorous industries. This helps to recruit employees and to convince high performers to stay.
John Bremen, a managing director with human-resources consulting firm Towers Watson, has seen squash courts and lap pools at some companies, and at one bank, rest areas for employees complete with sofas and soothing music—something that wouldn’t have occurred a decade ago.
Alterra Chief Executive David Royce says the writings of Zappos.com Inc. CEO Tony Hsieh prompted his focus on employee happiness, which Hsieh claims breeds corporate success. Royce spent hours scrolling through photos of tech-company offices online, concluding “it’s not fair that they have all the fun.”
Royce says he now invests more than 10% of Alterra’s profit in food, events and amenities each year, and claims it is paying off. Employees hailing from competing pest-control companies increase their sales by 70% in their first full year at Alterra, and 96% stay at the company for at least a full year.
iStock_000010820691SmallTech giants have long used recreational workspaces and generous perks to impress recruits and set themselves apart from typical corporate offices. Workplace designers like Primo Orpilla, whose design firm Studio O+A has created offices for Uber Technologies Inc. and Yelp Inc., say they are hearing from finance and contracting firms looking for similarly eye-catching amenities—even as some Silicon Valley companies play down some of the wackier touches.
Scott Lesizza, a founding principal of WorkWell Partners, which sells office furnishings, says about half the clients he meets cite Google as a model for their workplaces.
The New York office culture is changing, slowly but surely. The economy, the need for a work/life balance, rising costs and stretched budgets all influence the culture of an office. Where some companies will offer employees many perks, others will offer few and try to compensate in other ways.
Healthy Vending is experiencing this metamorphosis in New York. Healthy Vending can meet the future needs with trendier offerings and ways to help locations offer affordable, yet quality perks.
For more information about healthy snack and beverage options available to the vending industry, contact your New York City vending partner, Healthy Vending, at 917-572-3671 to discuss your customized break room solution.

Convenience Drives Consumer Breakfast Choices in New York City

Health experts have long noted that breakfast is the most important photodune-3139450-granola-bar-mmeal of the day. Many New York workers are aware of this, but because they are rushed for time in the morning, they often skip breakfast. The availability of healthy breakfast choices has increased in recent years, and this makes the work place vending machine an important benefit for busy New Yorkers who want to eat breakfast.

A 2012 study entitled, “The Benefits of Breakfast Consumption to Combat Obesity and Diabetes in Young People” found that skipping breakfast was strongly associated with obesity. It reported that young people eat breakfast regularly have a higher-quality diet, eat fewer unhealthy snacks and have better body weight management compared with those who skip breakfast.

According to Mintel, the U.S. breakfast foods category is set to increase 26 percent between 2012 and 2017. Consumers have noticed the importance of breakfast and they have appealed for convenient, healthful who and tasteful products to start their day. But for many New Yorkers, getting breakfast has been difficult due to time constraints.
A new study by Instantly indicates more than half of Americans still do not consistently eat breakfast every day of the week. Twelve percent rarely eat breakfast at all. Those who rarely eat breakfast cite lack of time is the second most-selected reason for not doing so, next to not having an appetite in the morning.
Less than half of the respondents (47%) eat breakfast daily and only 25% eat it three or more times a week.
When asked which meal they are most likely to skip, 40% answered breakfast, the most common answer.
young woman eating yogurt“In the U.S., with longer work days that break out of the 9-to-5 model, timing and convenience has become a deciding factor in what many Americans eat in the morning,” said Andy Jolls, chief marketing officer at Instantly. “But that doesn’t mean demand for breakfast foods is low. If companies can provide breakfast in a format that accommodates busy schedules while appealing to taste and nutrition, they could see significant incremental growth.”
When time is a constraint, consumers are likely to grab something on the go (43%) or skip the meal all together (21%). Sixty three percent of respondents eating on the go said they might grab something from home, while 45% will go to a drive-thru restaurant and 31% will stop at a convenience store or gas station.
Only 14% said they would get something at work.
When choosing breakfast, the biggest consideration is taste, cited by 31%; followed closely by health, cited by 30%; followed by convenience, 21%; cost 9%; quality, 6%; and portion size, 2%.
The low number of people getting breakfast at work likely reflects the perception that tasty and healthy options are not available at work. This is where a service like Healthy Vending can provide an important benefit to New York workers.
When we announced Healthy Vending, the positive consumer reaction in New York City confirmed everything we believed about the demand for these products. One of the most unique aspects about our company is that we provide these healthy products conveniently for consumers.
Healthy Vending provides a service that will allow New York City locations to offer their employees and/or patrons the ability to remain on-premises for their nutrition and energy needs.
For more information about healthy snack and beverage options available to the vending industry, contact your New York City vending partner, Healthy Vending, at 917-572-3671 to discuss your customized break room solution.

A Healthier Alternative