Is The U.S. Cook Aware? New Research Details Consumers' Changing Cooking, Eating And Food Purchasing Behaviors

DuPont™ Teflon® Brand Team Releases National Survey Results at an International Culinary Expo, Hosting Expert Panel to Reveal Research Highlights

WILMINGTON, Del., April 2, 2012 /PRNewswire/ -- U.S. consumers are cooking more often, experimenting with food and using time in their kitchen to help save money and eat healthier. These findings are among the results of the March 2012 DuPont™ Teflon® brand Be Cook Aware consumer survey, conducted to understand how the past year's trends have impacted America's cooking and eating behaviors at home. 

"Societal and economic shifts such as the fluctuating economy, combined with evolving national demographics and the introduction of new nutritional guidelines, are likely to have heightened people's awareness of the need to evolve eating and cooking behavior," said Christa Kaiser, global business segment manager, Teflon® nonstick coatings systems.  "Consumers are living smarter and healthier, and having more fun in the process."

Compared to this time last year, for example, approximately three-quarters of consumers (72 percent) indicated ways in which they have changed how they cook and eat in their home.  More than one-third of consumers (37 percent) reported they are cooking more often, and more than one-fourth (26 percent) are experimenting more with food.  Others (23 percent) are eating more natural or organic foods and 19 percent are eating more frozen foods. 

Again, compared to the year prior, nine in 10 (89 percent) of consumers are paying more attention to certain factors when purchasing food for their home.  Seventy-three percent named price as a factor they consider more frequently, followed by ingredients (48 percent) and nutritional information (46 percent).  When it comes to food choices, fresh ingredients (52 percent) are at the top of the list of what's important to consumers, followed by foods with less fat (49 percent), less sugar (44 percent), less salt (44 percent) and more nutrients (41 percent).

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