Consumers are demanding healthy choices, “fresh” is the new buzzword and they’re putting their money where their mouths are. In the first half of 2006, the restaurant industry reported a growth of 50% in healthy choice menu items. The foodservice market for organics in particular appears to be growing at a rate of 20 percent annually, keeping pace with retail sales of organics, which have grown at an average of 18 percent since 1997.
With nearly half of organic food sales now coming from mainstream retail outlets like supermarkets, grocery stores, and warehouse clubs, we can see that consumers are regularly choosing organic when the choice is available. The pattern crosses all age groups with nearly 30% of 18-29 year olds, 30% of 40-49 year olds and 23% of 70 +, using organics. US sales of organic foods are expected to almost double this year.