I recently read that women spend almost two years of our lives thinking about food! The study, conducted in the UK, found that the average British woman thinks about food for 44 minutes each day, or an entire day each month, which adds up to one year and 11 months over an average lifetime.At first, I gasped at this result. But when I think more about it, two years may actually be a little on the low side for me. Even removing all work-related food thoughts, I spend way more than 44 minutes each day thinking about food. And why not! I’m planning a menu for dinner, contemplating lunch, preparing breakfast, food shopping, fighting off ice cream temptations – it adds up.

So often, we paint food as the villain. Sometimes, we almost forget that it is essential – and even enjoyable! Hmmm…maybe we need one of these studies in the states.

But it can’t just be my work environment, can it? Sure, I’ve been exposed to more flavors and foods than I could have ever dreamed of – add to that co-workers with a real zest for flavor that can’t help but get you excited about new things. But, I’ve also matured (well, somewhat!), and have grown more experimental in my own kitchen. But is there something else? Have I simply been progressing along with other consumers – growing more open to ethnic flavors and exotic foods? After all, when your friends want to try the new Indian place in town, how can you turn them down?

Consumers are more adventurous these days. But, at the same time, they still harbor a number of preconceived notions about “weird” foods. (Like, say, my own personal refusal to eat sushi.)

Consumers like familiarity. My go to happy meal will probably always be chicken fingers and french fries, but my list of comforting favorites has grown to include goat cheese with pears, breakfast enchiladas with eggs and tomatilla salsa, and tzatziki on just about anything (including those chicken fingers and fries!).

Asparagus flavored licorice – a future trend?

Combining unusual and novel flavors with more familiar ones is a great way to introduce new concepts to consumers. After all, isn’t that how we grew to love mango so much – by pairing it with peach? And now mango is the familiar flavor, helping to usher in lesser known fruits like guava.  

Now is the time to get experimental…challenge yourself to try a new food at least once a week. A little hesitant? Combine it with something you love.

A lot of consumer product companies are pushing some sort of economic relief campaign right now. We’ve all seen the Domino’s commercials. And Wendy’s is trying their best to make “freakonomics” part of our language.

But there is one campaign that’s really caught my attention recently – the Mars Chocolate Relief Act. To say that I am a choc-o-holic is by no means, an understatement. And Peanut M&Ms, which I truly consider to be nourishment and refuse to get on an airplane without, are one of my two favorite candies.

So, when a co-worker (shout-out to account manager Jennifer “Jake” Higdon!) sent me the link to realchocolate.com yesterday, I was literally drooling.

Every Friday, between now and September, Mars will give away 250,000 free full-size chocolate bars (M&Ms included) to website visitors. I’ve already added it to my calendar.

Using the site to promote that Mars’ confections are made with real chocolate, users can share their favorite chocolate-related tales, and even get coupons for more free stuff.

And, the free chocolate is limited to one-per-person, per week. So, I can enjoy my Peanut M&Ms all summer-long. Looks like it’s going to be a great summer!

My sister and I are preparing for a little weekend getaway. I’m going through my usual pre-vacation ritual – washing laundry, restocking toiletries, and…printing coupons? That last one’s pretty new, but I’m stocking up. Two-for-one entrees…20% in-store discounts…free dessert. Heck, we even got the hotel room as part of a special promotion! The thing is, I’m not the only one shopping deals.

After the Super Bowl, Denny’s Restaurants gave away free Grand Slam breakfasts to diners. Today, the restaurant chain announced a buy-one-get-one-free Grand “Slamwich” giveaway for April 8^th. Nope, this isn’t an elaborate April Fool’s joke – they’re at it again!

According to the Wall Street Journal, the last promotion brought in two million customers between the hours of 6 a.m. and 2 p.m. on a Tuesday. Normal traffic for those hours is typically only 200,000.

Other restaurants are increasing value for their customers too. Rumor has it that U.S. locations of Tim Horton’s gave out free sandwiches at lunch-time today. IHOP is running an all-you-can-eat pancake promotion. And those brown-bagging their lunches daily may be easily tempted by the $5 lunch deals a number of fast-casuals are promoting.

The Wall Street Journal article brings up a good point, though. Will consumers get too accustomed to these low-price deals? While they may eventually lose that full-price phobia, their expectations of value will certainly increase.

I’m a gal that loves my cookbooks. And I have more than a few, covering subjects from chicken to gelato, and chefs from Rachel Ray to Jamie Oliver.

And I’m not alone. Over the past 10 years, cookbook sales have doubled, driven by Food Network faves Paula Deen and Rachel Ray. And these days, those books that focus on comfort foods are topping shoppers’ lists.

So when I spotted this article from Restaurants & Institutions this week that announced some of spring’s newest releases, I was interested to see which were hitting trends in consumer behavior.

‘wichcraft: Craft a Sandwich into a Meal-and a Meal into a Sandwich (Clarkson Potter, March), by Tom Colicchio

I don’t know about you guys, but sandwiches have become a weekly cost-savings dinner in our household. Chicken salad and grilled cheese are getting a little old though – time for some new ideas!

photo credit: Island Life

Eating Well in Season: The Farmers’ Market Cookbook (Countryman Press, April), by Jessie Price and the editors of Eating Well

If you have not yet heard the term “locavore,” listen up. Consumers are increasingly concerned about the impact their choices are making on the environment. Not to mention the fact that locally grown produce can often be cheaper, and help support a farmer in your area. As a volunteer at my local farmers’ market, I can tell you that this movement is growing.

Jam It, Pickle It, Cure It: And Other Cooking Projects (Ten Speed Press, June), by Karen Solomon

Sales of basic ingredients are on the rise, as consumers cuts costs by spending a little extra time cooking from scratch.

Well, that’s just a few of the new offerings. Other topics include timely ethnic – Asian barbecue and Indian cuisine – which help consumers recreate that restaurant experience at home; recreating classic recipes; and molecular gastronomy.

Are you a fellow cookbook collector? Do you use them regularly? What’s your favorite or most used? I’d love to hear from you! (My personal favorite is the Magnolia Bakery Cookbook - best chocolate buttercream ever!)