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Faith-Based Foodservice by the Numbers

Faith-Based Foodservice by the Numbers

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Last Published: 03/13/2019

Faith-Based Foodservice by the Numbers

What the numbers say about food for spring and summer camps.

  • 23% of Generation Z prefers to build a meal comprised of appetizers and snack foods. Mini meals – especially those of nutritional value – also continue to grow in popularity for other generations and will be necessary to meet the needs of your ministry.

  • 12.5 teaspoons of granulated sugar is the recommended limit for healthy daily consumption according to the 2015- 2020 Dietary Guidelines for Americans. As more and more people are looking for free-from, clean label products, they will be seeking out alternative options like brown rice syrup, honey or stevia.

  • 10% annual growth rate is projected for plant-based proteins for the foreseeable future – making this a trend that has more than sprouted and has no intention of slowing down!

What’s the Buzz?

Healthy and on-trend foods for summer camps are surging ahead, especially for young people who have been exposed to a vast array of flavors, textures and unique combinations. These kids are now regularly educated about better-for-you foods. It is becoming more common for camps to replace vegetable oils with oil, make a healthier version of sure-fire favorites, like pasted and grilled cheese and to introduce new menu items that incorporate yogurt, guacamole, wraps and lite salad dressings.  

Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.

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