By US Daily Review Staff.
A growing number of U.S. consumers are taking to their kitchens to cook more frequently, and trying new and more nutritious foods, in an effort to reduce food bills and perhaps their waistlines. These findings are among the results of a recent DuPont™ Teflon® brand Be Cook Aware consumer survey, conducted to understand how the past year’s trends have impacted America’s cooking and eating behaviors at home.
“Societal and economic shifts such as the fluctuating economy, combined with evolving national demographics and the introduction of new nutritional guidelines, are likely to have heightened people’s awareness of the need to evolve eating and cooking behavior,” said Christa Kaiser, global segment manager, Teflon® nonstick coatings systems. “Consumers are living smarter and healthier, and having more fun in the process while seeking out resources to help them make these changes.”
Compared to this time last year consumers have changed how they cook and eat in their home:
- 72 percent indicated ways in which they have changed how they cook and eat in their home:
- 37 percent reported they are cooking more often
- 26 percent are experimenting more with food
- 23 percent are eating more natural or organic foods
- 89 percent of consumers are paying more attention to price and nutritional value when making food decisions:
- 73 percent named price as a factor in grocery shopping
- 52 percent report fresh ingredients at the top of the list of what’s important to them, 49 percent say foods with less fat
The DuPont™ Teflon brand Be Cook Aware survey also indicates that increased attention to health and price are not limiting consumers’ imagination in the kitchen:
- 59 percent have sought cooking inspiration from online recipes, cookbooks, recipes from family and friends, cooking shows and mobile apps.
- 40 percent say cleaning up after cooking is their biggest kitchen challenge followed by preparation time (26 percent)
- The most commonly used cookware is nonstick (66 percent), followed by stainless steel (48 percent) and cast iron (23 percent).
“The Teflon brand team is looking at the factors impacting decision making and we are using our experience to help empower cooks to bring out the best in themselves and their cooking,” said Kaiser. Online advice, recipes and more are available at www.teflon.com/becomeaware.
The DuPont™ Teflon brand Be Cook Aware survey was conducted by TNS, an independent research agency. The data were gathered from March 7 to March 11, 2012, among a national sample of 1,000 American adults ages 18 and older. Results were released by DuPont at a roundtable discussion during the International Association of Culinary Professionals (IACP) Culinary Expo on April 1, 2012 in New York City. DuPont, the nonstick category originator, invited several food and lifestyle celebrities to help introduce the findings, and to discuss solutions for consumers seeking advice for adapting to new ways of cooking and eating.
The roundtable at the IACP event was moderated by Kelsey Nixon, host of Kelsey’s Essentials on the Cooking Channel. Tips and insights into the research were offered by the following food, family and nutrition experts and featured in the DuPont™ Teflon® brand Be Cook Aware video series:
- Janice Newell Bissex, M.S., R.D., author of the new family cookbook, No Whine with Dinner, and co-Founder of MealMakeoverMoms.com;
- Dr. Rovenia Brock, author and nutrition coach to the Dr. Oz Show;
- Joscelyn Ramos Campbell, editor-in-chief of MamiOfMultiples, one of the nation’s leading Hispanic American Mom blogs;
- Lauren Braun Costello, renowned food stylist and host ofAOL’s hit cooking series Pantry Challenge; and
- Dr. Kantha Shelke, food scientist, editor-at-large for Penton Media’s Functional Ingredients and advisory board member for Nutrition Business Journal.