2004 – European Consumer Study I

Content

1 Introduction
1.1 The age structure in the eight EU countries studied
1.2 Purchasing power in the eight EU countries studied

2 Attention to a healthy diet
2.1 General attitudes toward eating and food purchasing
2.1.1 Freshness and enjoyment orientation
2.1.2 Traditional cuisine
2.1.3 Conviviality
2.1.4 Convenience orientation
2.1.5 Regional foods and organic products
2.1.6 Low-fat foods and foods fortified with vitamins and minerals
2.1.7 Food as a necessity
2.1.8 Nutrition according to the principles of wholefood cuisine (Germany / Austria)

3. trends of a vegetarian diet

4. interest in food ingredient claims

5. foods with genetically engineered ingredients

6. current trends in eating out
6.1 Visits to restaurants and pubs
6.2 The preferred type of cuisine when eating out

7. general interest in new trends and developments

8. consumers' spending behavior in the last 12 months
8.1 Spending on food
8.2 Spending on luxury food
8.3 Spending on eating out

9. conclusion and outlook
10. research method

Sources