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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.

Good News For New Yorkers: Major Food Brands Are Jumping On The Healthy Bandwagon

New York consumers, like people everywhere, are calling for healthy woman drinking waterhealthier food, and major brands can no longer ignore the call. In the past few months, several major brands – General Mills, Campbell Soup, Kellogg and Nestle – announced they are removing unhealthy additives.
This is good news for New York employers who have known for years that employees want to follow healthy lifestyles. As major food brands remove unhealthy additives, New York employers will have even more choices to help employees follow a healthy diet.
This month, General Mills Cereals committed to removing artificial flavors and colors from artificial sources from all of its cereals in response to consumers’ changing preferences. More than 60 percent of General Mills cereals are already without artificial flavors and colors from artificial sources.
According to a survey conducted by Nielsen on behalf of General Mills, 49 percent of households are making an effort to avoid artificial flavors and colors from artificial sources.
cereal“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.”
General Mills Cereals plans to have more than 90 percent of its portfolio free of artificial flavors and colors from artificial sources by the end of 2016. Trix will now use ingredients like fruit and vegetable juices and spice extracts such as turmeric and annatto to achieve the fun red, yellow, orange and purple colors.
In August, Kellogg announced Corn Flakes and Rice Krispies will soon be all-natural. Kellogg said it is aiming to stop using artificial colors and flavors in its cereal and snack bars by the end of 2018. The company said 75 percent of its cereals in North America were being made without artificial colors and more than half without artificial flavors.
In July, Campbell Soup said it would stop adding monosodium glutamate to its condensed soups for children and increase its organic offerings as part of a broader strategy to cater to changing consumer tastes.
Campbell also said it would remove artificial colors and flavors from nearly all of its North American products by July 2018, and that it would move away from using high fructose corn syrup in certain products, such as its line of Pepperidge Farm fresh breads, by the end of fiscal 2017. Most new products it is launching in 2016 also will not contain corn syrup.
Additionally, Campbell will launch new organic products, such as purees under its Plum line for kids and Pepperidge Farm Goldfish crackers made with organic wheat.
In June, Nestlé pledged to improve the ingredient quality and iStock_000010520105XSmallnutritional profile of some of its most popular frozen pizza and snack brands without affecting taste. Nestlé announced the improvements, which encompass more than 250 products across six brands in the U.S.
By the end of 2015, Nestlé will have removed artificial flavors from every product within these brands. It will have reduced sodium by 10 percent across the entire portfolio of six pizza and snack brands compared to 2013 levels. It will incorporate guidance tools on packaging across these brands to help educate consumers on choosing appropriate portion sizes and the importance of eating vegetables and fruits as part of a balanced plate.
Healthy Vending applauds these companies for listening to consumers and making it easier for New Yorkers to follow healthy lifestyles.
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.

Bottled Water: A Healthy Way To Beat The Summer Heat in New York

iStock_000015884027MediumLooking for a healthy way to stay hydrated during this hot New York summer? Healthy Vending has you covered with its array of bottled water choices. Bottled water continues to grow in New York as consumers recognize the importance of staying hydrated during the day.

 

“Consumers’ thirst for bottled water appears on track to persist in the years ahead,” says Michael Bellas, chairman and CEO of the New York City-based Beverage Marketing Corp. (BMC), which researches beverage trends. “Changes in per capita consumption indicate enthusiasm for a product that consumers regard as a healthful alternative to other beverages. Americans upped their annual bottled water consumption by almost 11 gallons during the period 2004 to 2015. It went from 23.2 gallons per person in 2004 to 34 gallons in 2014.”

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During the same period, per capita consumption of carbonated soft drinks dropped by more than a dozen gallons, Bellas notes. “Per capita consumption of other major beverage categories, like milk and fruit beverages, also declined.”
Reflecting a clear trend of consumers increasingly choosing healthy, convenient, zero-calorie bottled water, BMC reported that over the past five years alone, bottled water has increased its “share of stomach” of the overall beverage market from 14.4 percent in 2009 to 17.8 percent in 2014. “If current trends persist, bottled water could emerge as the largest beverage category by volume in the country by the end of the decade,” says Bellas.

 

Many attributes that contribute to bottled water’s undeniable appeal to U.S. consumers, says Chris Hogan, vice president of communications at the International Bottled Water Association (IBWA), based in Alexandria, Va. Among them are bottled water’s healthfulness, convenience, and safety.
Bottled water’s versatility makes it suitable for consumption at any time of day and in just about any setting. It doesn’t need to be kept ice cold (like soft drinks or juice) or warm (like conventional coffee or tea).

Smart Water
Consumers’ interest in beverages that deliver benefits above and beyond simple refreshment also contributes to bottled water’s ascension in the beverage rankings. Amid worries about obesity, diabetes, and other health matters, bottled water’s lack of calories and artificial ingredients, convenience, and refreshing taste attracts health-conscientious consumers.
Bottled water is regulated as a food product by the U.S. Food and Drug Administration (FDA). The FDA regulations governing the safety and quality of bottled water must be at least as stringent as the Environmental Protection Agency (EPA) standards for tap water. And, in some very important cases like lead, coliform bacteria, and E. coli, bottled water regulations are substantially more stringent, according to IBWA.
The bottled water industry is utilizing a variety of measures to continue reducing its environmental impact. All bottled water containers are 100 percent recyclable and many bottled water companies are already using recycled plastic in their bottles. Some are even producing 100 percent recycled PET plastic bottled water containers.

 


“Although it has occasionally been compared with tap water, bottled water in fact realized its prominence as a healthful choice for consumers seeking to reduce their consumption of other less healthy packaged beverages. While some consumers have turned away from regular, full-calorie sodas in favor of their diet versions, many others transitioned to bottled water instead,” says Bellas.
“Bottled water has the smallest water and energy use footprint of any packaged beverage,” adds Hogan. “The results of a 2014 benchmarking study show that the amount of water and energy used to produce bottled water products in North America is less than all other types of packaged beverages. On average, only 1.32 liters of water (including the liter of water consumed) and 0.24 mega joules of energy are used to produce one liter of finished bottled water.”

 
For more information about healthy snack and beverage options, contact your New York City vending partner, Healthy Vending, at 917-572-3671.

FDA Orders Elimination Of Trans Fats From Food; What’s Taken So Long?

Why does it take the government so long to make laws to protect fda-logopublic health after scientific evidence confirms that certain types of food need to be regulated? The Food and Drug Administration (FDA) decided in June that artificial trans fat will have to disappear from the American diet. The department has given food manufacturers three years to remove the partially hydrogenated oils, or PHOs, from their products.
Healthy Vending applauds the government’s action. But the fact that it has taken the FDA so long to issue the removal of trans fats is concerning for New York consumers. It demonstrates the need for New York consumers to stay informed about food health issues.
Healthy Vending was established in 2000 on account of the high levels of fat used in many snacks. Trans fats in particular have concerned health experts who have advocated government action.
In response to these concerns, the government required food manufacturers to list trans fat content on labels in 2006.
In 2013, the FDA made a tentative determination that trans fats were no longer safe .
Clearly, it has taken a long time for the FDA to require manufacturers to remove trans fats.
Corazonas“The FDA’s actions to ultimately remove artificial trans fat from the diets of all Americans is a tremendous step forward in the fight against heart disease,” says Nancy Brown, CEO of the American Heart Association. “Eating a healthy diet is a critical element of prevention, and prevention is the key to conquering heart disease – our nation’s No. 1 killer. Taking artificial trans fat out of foods will help Americans achieve this goal and build lives free of heart disease.”
But the FDA’s recent action is only one step in protecting New York consumers’ health in relation to trans fat. As Healthy Vending is well aware, food labels do not communicate everything a consumer needs to know about trans fats.
New York consumers who check food labels for trans fats may not realize that even though the label reads, “Trans fats 0 grams per serving,” that does not necessarily mean zero, according to Ronda Elsenbrook, R.D., L.D., a registered dietitian in the Nutritional Services department at Kelsey-Seybold Clinic in Houston, Texas. Elsenbrook recently told CNN that manufacturers that produce foods containing less than 0.5 grams of trans fats can round that number down to zero. So, you might actually be getting 0.4 grams of trans fats per serving, even though the label reads 0 grams.
When we launched Healthy Vending in the greater New York City 3 Luna Barsarea in 2000, we understood that consumers want healthier snacks and beverages. There was plenty of research to prove this. Lots of school districts in and around New York City were enacting healthy food and beverage rules.
For more information about healthy snack and beverage options available to schools and your local business, contact your New York City vending partner, Healthy Vending, at 917-572-3671.

Nielsen Survey Quantifies Growing Demand For Healthy Snacks; Right On The Money In New York City

When we launched Healthy Vending in the greater New York City snikiddyarea in 2000, we understood that consumers want healthier snacks and beverages. There was plenty of research to prove this. Lots of school districts in and around New York City were enacting healthy food and beverage rules.
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.
The Nielsen Global Survey of Snacking polled more than 30,000 consumers in 60 countries in 2014 and found that consumers everywhere are shifting their habits to healthy snacking. This survey is one of many we have seen that confirms the big demand for healthy snacks.
Hint WaterGlobal demand means a lot in New York City, since it is a very global community.
This survey also quantifies another important fact about snacking today; snacking habits are changing. Snacking is becoming a form of meal replacement as consumers’ work schedules are less structured. Hence, consumers who want to follow a healthy lifestyle want their snacks to be healthy because the snacks are now a more important part of their daily lifestyles.
Healthy Vending provides a service that will allow New York City locations to allow their employees and/or patrons to remain on-premises for their nutrition and energy needs. Hence, employees and partrons value the location as an employer and/or business provider.
Here are some highlights of the recent Nielsen Global Survey of

Snacking Survey:beautiful brunette holding apples apples
Snacks with all natural ingredients are rated as very important by 45% of respondents and moderately important by 32%; natural ingredients were the highest of 20 health attributes queried. Following this came the absence of artificial colors (44%), absence of GMOs (43%) and absence of artificial flavors (42%).
• One third of respondents want snacks low in sugar (34%), salt (34%), and calories (30%).
• Environmentally-conscious consumers think it important that snacks be sourced sustainably (35%), organic (34%) and use local herbs (25%).
• Nutrition is the leading reason why respondents snack (63%), followed by getting an energy boost (61%).
• One-fourth of those surveyed want snacks that have either low or no carbohydrates.
• About one-third are looking for beneficial ingredients, rating fiber (37%), protein (31%) and whole grains (29%) as very important attributes in the snacks they eat.
• Environmentally-conscious consumers believe it is very important that snacks include ingredients that are sourced sustainably (35%), are organic (34%) and use local herbs (25%).
• While snacks are still consumed to satisfy hunger between meals, 45% consume snacks as a meal alternative—52% for breakfast, 43% for lunch and 40% for dinner.

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.

New York Vending Providers Embracing Healthy Products in Newer and Better Ways

Common negative stigmas are associated with vending machines. 107Can’t think of any? We’re sure you can but just in case you can’t here are a few:
• They steal your money or don’t take your money
• Product gets stuck
• They only offer junk food
To combat these negative images the vending industry has:
• Embraced cashless technology
• Installed SureVend technology – using infrareds to detect whether or not a product has vended, ensuring your employees either get their product or their money back
• Added healthy beverages and snack options to our product lines.
Perhaps the greatest advances have been in regards to point #3. homepage_slide_3-popchips-bags11Fitnessmagazine.com listed 10 healthy vending machine snacks that were low fat or fat free including: baked chips, kale chips, pretzels, dried fruit, Cliff bars and even some gluten free cookies.
Although the acknowledgement that it’s possible to find healthy snacks in vending machines is appreciated, this list fails to do justice to the vast variety of healthy alternative options available in vending today.
If we were to make our own list it would include some of the following products:
• Gluten free items
• Organic items
• Vegan items
• Beef jerky
• Be Kind bars
• Go Picnics
• Trail mixes
• PopChips
• Coconut water
• Sparkling water
• Fresh fruit
This list could continue for quite a bit longer but to save your scroll finger let’s just say this: healthy and vending are no longer antonyms but synonyms. Vending machines have progressed with the times and so have the products they offer.
For more information on healthy snack and beverage options available to the vending industry contact your New York City vending provider, HealthyVendingNY.com at 917.572.3671 today!