Food Shopping

Teresa Olczyk, Qingren Wang, Edward A. Evans, Margie Pikarsky, yTeresa Olczyk

This publication promotes local vegetable consumption by pointing out some of the advantages, benefits, and business opportunities associated with local vegetable production and consumption. The targeted audiences of this article are food crop producers, consumers, business managers, extension agents and specialists, and government policy makers. Minor revision of the UF/IFAS Horticultural Sciences Department, written by Qingren Wang, Edward A. Evans, Margie Pikarsky, and Teresa Olczyk; 5 pp.

Lijun Angelia Chen yLisa House

This study provides an overview of US food shoppers in 2017 and serves as a benchmark for policymakers and marketers of consumer food and beverage products for analyzing consumer trends in the future. A nationwide sample of 5,993 adults, all primary food shoppers in the United States, completed a survey in 2017 to learn about food-related perspectives and trends. Consumers differ in food shopping outlets, grocery spending, response to food price increases, food-related attitudes, food and beverage consumption patterns, and nutritional perceptions.

Suraj Gurung, Lijun Angelia Chen, Sungeun Yoon, yLisa House

To gain insights into US consumers’ food-related perspectives, we examined their food and beverage preferences and consumption patterns in parallel with those identified in 2017. Using a nationwide sample of 6,412 primary food shoppers in 2018, we assessed consumer perspectives regarding food shopping outlets, responses to food price increases, grocery expenditures, food-related attitudes, food and beverage consumption patterns, and nutritional perceptions. Last, we compared consumer trends in 2018 with those in 2017 to identify any changes over time.

Mary T. Serviss ySoohyoun Ahn

Artificial food dyes are man-made color additives used to give foods and beverages a bright, consistent appearance. In the United States, these dyes are regulated by the Food and Drug Administration and must be listed by name on ingredient labels. Although these dyes do not add nutritional value, they remain widely used in processed foods. Differences in food dye regulations across countries and recent policy developments have increased public interest and concern. This fact sheet provides clear, accessible information about what artificial food dyes are, how they are regulated and labeled in the United States, how they differ from naturally derived colors, and how Florida families and educators can use ingredient labels to make informed food choices.