Baseline III, Snack Bars & Smoothies: Trends and Patterns

Report Summary 14-01

Funding for this project is provided by the Canada and Manitoba governments through Growing Forward 2, a federal-provincial-territorial initiative. For more information, please visit http://www.manitoba.ca/agriculture/growing-forward-2/index.html.

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Mission To give a voice to consumers, by gathering survey information on their opinions, preferences and experiences with food and health, for the benefit of all Manitobans.

The Proud to Be Canadian Web Group (2006). Canadian flag clip art gallery. Image retrieved from canflag.com/gallery.php?folder=symbols_maps_prov. 3

Survey 14.01: Baseline III, Snack Bars & Smoothies Survey Overview

Survey Overview

14.01: Baseline III, Snack Bars & Smoothies

• Survey is broken into 2 sections

•Section 1: Baseline III…

•Section 2: Snack Bars & Smoothies…

Phil Date (2014). Dreamstime stock photos: Red apple 2 (85641). Image retrieved from www.dreamstime.com/red-apple-2-stock-image-imagefree85641. 5

Baseline III Section 1.0

Important Factors in Maintaining/Improving Health

Food and NutritionN=1909

Physical ExerciseN=1902

Family Health HistoryN=1884

Stress LevelN=1887

Positive Outlook onLife

N=1887

Use of Natural HealthProductsN=1865

Not SmokingN=1857

No/Low AlcoholConsumption

N=1870

Not at all Important 0.9% 0.9% 0.7% 0.7% 0.8% 6.1% 3.2% 2.4%

2 0.5% 0.7% 0.7% 0.5% 0.6% 9.9% 0.4% 2.4%

3 0.2% 0.7% 2.5% 1.3% 1.1% 10.1% 1.1% 5.0%

Netural 1.5% 3.4% 10.5% 5.6% 4.1% 26.0% 3.6% 15.3%

5 5.7% 13.1% 25.3% 16.9% 14.1% 21.6% 2.9% 19.4%

6 25.1% 28.8% 29.7% 33.9% 32.0% 15.7% 10.0% 21.9%

Extremely Important 66.1% 52.3% 30.5% 41.1% 47.2% 10.7% 78.8% 33.7%

0%

10%

20%

30%

40%

50%

60%

70%

80%

7

Overall Health and Healthy Diet

Overall Health N=1895

Overall Healthy Diet N=1898

0.7 2.1

5.6

12.5

35.0 36.8

7.3

0

5

10

15

20

25

30

35

40

Poor 2 3 Neutral 5 6 Excellent

0.3 1.4

4.0

13.0

34.8 38.6

7.9

0

5

10

15

20

25

30

35

40

VeryUnhealthy

2 3 Neutral 5 6 VeryHealthy

8

1.1 3.7 3.9

7.7 10.9

27.9

44.7

0.8 3.2 2.9 6.7

9.6

25.2

51.5

None 2 3 Neutral 5 6 All

Cooking Done by RespondentN=1905

Grocery Shopping Done by RespondentN=1908

Household Cooking and Grocery Shopping

9

Average Monthly Grocery Budget N=1842

10

Conveniently Located Stores N=1884

88.4%

11.6%

Yes

No

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

11

0.2% 0.4% 2.8%

12.4%

20.4%

39.2%

24.6%

17.5%

35.7%

27.4%

12.4%

3.8% 1.7% 1.4%

Never Less than 1 1 2 3 4 5+

Basic N=1891 Volume N=1875

Basic Shopping vs Volume Shopping (per month)

12

Never Less than 1 1 - 2 3 - 4 5 - 6 7

1 a Day N=1370 64.4% 15.8% 7.1% 3.4% 3.0% 6.4%

2 a Day N=1480 18.0% 15.0% 24.4% 14.2% 16.1% 12.3%

3 a Day N=1730 4.5% 7.5% 11.8% 13.0% 30.3% 32.9%

Small all Day N=1411 34.1% 23.4% 18.7% 10.0% 7.4% 6.4%

0.0%

10.0%

20.0%

30.0%

40.0%

50.0%

60.0%

70.0%

Meals Per Day (per week)

13

Never Less than 1 1 - 2 3 - 4 5 - 6 7

Breakfast N=1903 2.4% 3.8% 8.8% 6.6% 25.1% 53.3%

Lunch N=1871 7.3% 32.1% 19.8% 9.5% 17.5% 13.8%

Dinner N=1883 0.1% 0.6% 1.8% 7.1% 54.0% 36.5%

0%

10%

20%

30%

40%

50%

60%

Eat Meals at Home (per week)

14

Eat Meals Outside Home (per week)

Never Less than 1 1 - 2 3 - 4 5 - 6 7

Breakfast N=1804 34.5% 49.1% 12.4% 1.9% 1.8% 0.3%

Lunch N=1843 6.5% 17.9% 15.2% 9.5% 30.4% 20.5%

Dinner N=1827 7.3% 55.8% 29.9% 3.9% 2.5% 0.6%

0%

10%

20%

30%

40%

50%

60%

15

01

23

45+

3.0%

31.0%

41.6%

18.4%

4.3% 1.8%

Average Snacks (per day) N=1858

16

34.0%

20.7%

25.7%

31.0%

37.8%

47.8%

24.6%

63.9%

0% 10% 20% 30% 40% 50% 60% 70%

Salty Foods

Sugary Foods

Baked Goods

Grains

Protein

Dairy Products

Vegetables

Fruits

Typical Snack N=1901

17

Water N=1885 Milk N=1859 Milk Alternatives N=1867

Never 0.7% 21.6% 74.1%

Less than 1 1.5% 17.2% 9.8%

1 - 3 6.0% 18.5% 6.6%

4 - 6 11.8% 17.6% 4.7%

7+ 79.9% 25.1% 4.8%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Beverage Consumption (per week) Water/Milk & Milk Alternatives

18

100% Fruit Juices N=1874 Fruit Flavoured Drinks N=1870 Soft Drinks N=1852 Diet Soft Drinks N=1965

Never 25.8% 59.3% 40.2% 61.5%

Less than 1 29.7% 25.2% 36.9% 18.6%

1 - 3 25.2% 10.5% 15.6% 11.0%

4 - 6 11.3% 3.5% 4.5% 4.5%

7+ 8.1% 1.6% 2.8% 4.5%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Beverage Consumption (per week) 100% Fruit Juices & Fruit Flavoured Drinks/Soft Drinks & Diet Drinks

19

Beverage Consumption (per week) Sports & Energy Drinks/Beer or Wine/Spirits (Liquor)

Sports/Energy Drinks N=1870 Beer or Wine N=1865 Spirits (Liquor) N=1857

Never 89.4% 32.7% 47.8%

Less than 1 8.0% 30.3% 36.8%

1 - 3 2.0% 22.1% 11.9%

4 - 6 0.4% 10.0% 2.7%

7+ 0.2% 4.9% 0.8%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

20

Black Coffee or Tea N=1783 Coffee or Tea N=1814 Herbal or Green Teas N=1869 Hot Speciality Beverages N=1869

Never 47.8% 32.5% 29.3% 39.5%

Less than 1 9.1% 6.7% 25.4% 39.3%

1 - 3 7.8% 8.0% 20.4% 15.8%

4 - 6 6.4% 10.9% 13.1% 3.3%

7+ 28.8% 41.9% 11.8% 2.1%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Beverage Consumption (per week) Coffee or Tea/Herbal or Green Teas/Hot Specialty Drinks

21

Low Fat Cooking MethodsN=1884

Use Unsaturated FatsN=1863

Avoid Foods with Trans FatsN=1875

Avoid Foods with High SaltN=1886

Choose Healthy SnacksN=1883

None of the Time 1.3% 3.2% 2.6% 2.5% 1.1%

2 2.3% 5.2% 6.6% 7.1% 3.9%

3 4.7% 5.6% 10.4% 12.5% 7.5%

Neutral 14.1% 11.9% 17.5% 20.7% 19.1%

5 25.0% 13.6% 20.4% 22.5% 24.0%

6 31.2% 27.7% 27.3% 23.2% 28.7%

All of the Time 21.3% 32.7% 15.3% 11.4% 15.8%

0%

5%

10%

15%

20%

25%

30%

35%

Extent Follows Healthy Eating/Dietary Recommendations

22

Average Servings Consumed (per day)

Fruits N=1894 Vegetables N=1890 Whole Grains N=1888

Never 0.5% 0.2% 1.3%

Less than 1 8.5% 3.7% 11.7%

1 - 2 45.7% 36.2% 39.2%

3 - 4 29.7% 35.6% 28.2%

5 - 6 9.1% 15.4% 11.4%

7+ 6.4% 8.9% 8.2%

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

23

Obtain All Info from LabelsN=1825

Nutritional Claims MisleadingN=1782

Too Much Salt in Processed FoodsN=1839

Too Much Fat in Processed FoodsN=1824

Too Much Sugar in Processed FoodsN=1825

Completely Disagree 6.8% 2.4% 0.9% 1.2% 1.2%

2 8.8% 5.5% 1.5% 2.2% 1.8%

3 12.7% 7.4% 3.0% 5.0% 4.3%

Neutral 25.4% 24.3% 8.3% 12.7% 11.4%

5 25.1% 22.7% 14.8% 22.6% 19.2%

6 16.4% 21.4% 30.9% 29.6% 29.7%

Completely Agree 4.8% 16.3% 40.5% 26.7% 32.4%

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

Agree/Disagree with Product Statements

24

No Healthy Fast FoodN=1847

No Healthy Foods in Sit-downRestaurants

N=1863

Not Enough Vitamins in ProcessedFoods

N=1889

Satisfied with Nutrition of FoodsN=1889

Healthy Foods Not AffordableN=1866

Completely Disagree 1.2% 5.7% 0.7% 4.7% 9.4%

2 4.3% 11.5% 1.9% 7.9% 10.2%

3 6.7% 15.6% 4.4% 13.1% 8.1%

Neutral 12.1% 19.4% 15.8% 24.9% 17.8%

5 17.1% 22.9% 15.2% 21.4% 15.4%

6 27.9% 17.7% 27.1% 20.0% 17.7%

Completely Agree 30.6% 7.3% 34.8% 8.1% 21.3%

0%

5%

10%

15%

20%

25%

30%

35%

40%

Agree/Disagree with Health Statements

25

Marital Status N=1900

Single, 12.1%

Married/Living with Partner, 69.4%

Separated/Divorced, 9.9%

Widowed/Widower, 8.6%

26

Type of Job/Occupation N=1896

173

627

37

17

49

17

72

57

114

24

220

166

29

196

93

Other

Retired

Unemployed

Volunteer

Student

Utilities/Materials and Manufacture

Farming/Fishing/Forestry/Trapping/Hunting/Oil and Gas

Trades/Transport and Equipment Operators

Sales/Service

Art/Culture/Recreation/Sport

Social Science/Education/Government Service/Religion

Health

Natural/Applied Sciences

Business/Finance/Administration

Management

0 100 200 300 400 500 600 700

27

Number of Persons in Household

0 1 2 3 4 5 6 7+

Children 0 to 14 N=1354 69.9% 10.6% 13.4% 4.2% 1.3% 0.3% 0.1% 0.2%

Children 15 to 17 N=1100 86.6% 10.5% 2.6% 0.3% 0.0% 0.0% 0.0% 0.0%

Adults (18+) N=1818 4.0% 22.6% 57.3% 10.2% 4.7% 0.7% 0.1% 0.5%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

28

Own Kitchen in Home N=1885

99.5%

0.5%

Yes

No

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

29

Gender N=1882

Male, 27.3%

Female, 72.7%

30

Age Category N=1886

8.2%

19.8%

27.7%

20.6%

13.4%

8.0%

2.4%

155

373

522

388

253

150

45

0 50 100 150 200 250 300 350 400 450 500 550

75+

65 - 74

55 - 64

45 - 54

35 - 44

25 - 34

18 - 24

31

Snack Bars & Smoothies Section 2.0

How Fruit is Consumed N=1888

2.5%

7.6%

16.0%

32.0%

41.9%

42.5%

40.4%

28.7%

30.2%

97.7%

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Other

Fruit Leather

In Snack Bar

In Cereal

Smoothie

Juice

Jam

Dried

Cooked

Raw

33

Choose Products with Added Health Benefits N=1784

NeverRarely

SometimesFrequently

Always

5.2%

23.0%

46.6%

22.3%

2.9%

34

Types of Smoothies

Fast Food RestaurantsN=1731

Smoothie Speciality ShopN=1701

Meal ReplacementN=1731

Store BoughtN=1716

Home PreparedN=1765

Never 66.0% 60.7% 81.5% 82.8% 29.1%

Rarely 23.1% 24.8% 9.8% 11.0% 16.5%

Sometimes 9.8% 12.9% 5.7% 4.9% 26.3%

Frequently 1.0% 1.2% 2.5% 0.9% 13.3%

Always 0.1% 0.5% 0.6% 0.4% 14.8%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

35

Supplements Added to Smoothies N=1444

56.9%

13.9% 15.6% 6.5% 7.1%

Never Rarely Sometimes Frequently Always

36

Why Supplement Smoothie: For the added… N=597

29.3%

2.5%

8.5%

49.7%

72.7%

39.7%

0% 10% 20% 30% 40% 50% 60% 70% 80%

Antioxidants

Calories

Fat/Oil

Fibre

Protein

Vitamins/Minerals

37

Smoothies (per week) N=1793

Never1

2 to 34 to 5

6 to 77+

42.9%

31.4%

14.8%

5.9% 3.5%

1.5%

38

Snack Bars (per week) N=1844

Never1

2 to 34 to 5

6 to 77+

41.7%

29.9%

20.7%

6.5%

0.8% 0.5%

39

Factors When Purchasing a Smoothie N=929

25.4%

34.0%

29.9%

22.3%

12.2%

22.7%

10.8%

54.5%

68.1%

19.1%

12.2%

2.8%

19.1%

9.1%

19.5%

0% 10% 20% 30% 40% 50% 60% 70%

Low Cost

Quick and Convenient

High Protein

Low Fat

Low or Reduced Sodium

Low Calories

For High Energy

Natural Ingredients

Taste

Texture

Enriched/Fortified

Whole Grains

Fibre

Omega-3/Omega-6

Antioxidants

40

Factors When Purchasing Snack Bars N=1265

29.2%

33.6%

30.4%

28.7%

18.9%

28.9%

10.9%

38.1%

61.7%

12.7%

5.8%

27.7%

37.9%

5.5%

4.5%

0% 10% 20% 30% 40% 50% 60% 70%

Low Cost

Quick and Convenient

High Protein

Low Fat

Low or Reduced Sodium

Low Calories

For High Energy

Natural Ingredients

Taste

Texture

Enriched/Fortified

Whole Grains

Fibre

Omega-3/Omega-6

Antioxidants

41

Ingredients Avoid in Smoothies N=1067

9.0%

31.4%

47.9%

64.9%

65.3%

56.7%

46.4%

13.4%

38.8%

43.3%

6.1%

5.9%

8.7%

0% 10% 20% 30% 40% 50% 60% 70%

Dairy

Soy

Genetically Modified

Artificial Sweetners

High in Sugar

Artificial Preservatives

Artificial Colours

High in Carbohydrates

High in Fat

High in Sodium

Nuts

Gluten

Vegetables

42

Ingredients Avoid in Snack Bars N=1164

6.9%

24.8%

42.2%

53.4%

65.5%

48.0%

35.2%

16.9%

48.3%

51.6%

4.2%

6.5%

7.9%

0% 10% 20% 30% 40% 50% 60% 70%

Dairy

Soy

Genetically Modified

Artificial Sweetners

High in Sugar

Artificial Preservatives

Artificial Colours

High in Carbohydrates

High in Fat

High in Sodium

Nuts

Gluten

Vegetables

43

Why Participant Consumes Smoothies N=1097

20.1%

1.2%

11.6%

43.2%

63.0%

4.0%

4.5%

11.9%

36.6%

8.9%

26.5%

0% 10% 20% 30% 40% 50% 60% 70%

Weight Loss

Weight Gain

Maintain Weight

Meal Replacement

Snack

Control Diabetes

Pre-Workout

Post-Workout

Gaps between Meals

Maintain Blood Sugar

Saves Time

44

Why Participant Consumes Snack Bars N=1224

7.6%

0.7%

5.6%

21.9%

81.5%

4.2%

3.6%

6.9%

50.5%

11.1%

27.2%

0% 10% 20% 30% 40% 50% 60% 70% 80% 90%

Weight Loss

Weight Gain

Maintain Weight

Meal Replacement

Snack

Control Diabetes

Pre-Workout

Post-Workout

Gaps between Meals

Maintain Blood Sugar

Saves Time

45

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Baseline III, Snack Bars & Smoothies: Trends and Patterns Report Summary 14-01

When it comes to food & health… what’s YOUR opinion?

Toll Free: 1-877-538-5543 Email: MCMFoodPanel@umanitoba.ca Website: www.MCMFoodPanel.ca Manitoba Consumer Monitor Food Panel (2013). Breakfast, Food and Health. Published by the University of Manitoba. Funding for this project is provided by the Canada and Manitoba governments through Growing Forward 2, a federal-provincial-territorial initiative.