Convenience versus cooking experience: Diversity in food preferences and its impact on the consumption of convenience foods

Our latest study reveals interesting attitudinal patterns in food preferences, particularly focusing on the relationship between convenience cooking and the consumption of a variety of spreads and semi-finished products. The research found that among people who try to minimize the effort involved in preparing meals, the proportion of frequent consumers of spreads and other semi-finished products is 15%, while among people for whom the difficulty of preparing meals is not an issue, the proportion of frequent consumers of spreads and semi-finished products is about half that, at 8%. The trend towards quick and easy food preparation is linked to the increased use of spreads and semi-finished products, which offer this segment of consumers an efficient way of preparing food without spending unnecessary time in the kitchen.

On the other hand, 27% of convenience seekers never use this type of food, suggesting that they find the convenience they seek in other ways. It is important to note that a preference for convenience does not always mean compromising on food quality.

Finally, it is worth noting that three-fifths of respondents say they eat spreads and other semi-finished products only occasionally. In this respect, there is a convergence between the group of people who emphasize the ease and speed of preparing meals and the group of people for whom ease of preparation is not a reason to change their eating habits.