The Salad Is In The Bag

The average American eats a salad at mealtime only about 36 times a year despite decades of dietary recommendations to eat more leafy green and colorful vegetables. This is 20% less often than in 1985, when the average American ate salads approximately 45 times a year. According to research, fewer than half of Americans ate at least one leaf salad at home in two weeks compared with 75% who ate a potato dish and 81% who ate beef.

The level of effort associated with making salad, including cleaning and preparing produce and making sure you have enough, is discouraging to consumers. Some companies are considering adding more vegetables, such as cucumbers, tomatoes and red peppers, to bagged salad to persuade more consumers to purchase them.

These convenient, bagged salads will allow consumers to open, pour and eat. However, these additions increase moisture in the bag, which can cause food spoilage to occur more rapidly and increase the potential for food-borne illness.