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On the Menu | Forget Fomo, now there is Foodmo – fear of missing out on trendy food like dalgona coffee on social media – and most of us have it

  • Fear of missing out, or Fomo, entered the Oxford Dictionary in 2013. Now, a new survey has coined the term Foodmo
  • Foodmo stands for the fear of missing out on new food trends – remember dalgona coffee or baked feta pasta?

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If you simply must try every new food trend on Instagram or Tik Tok, from dalgona coffee  (pictured) to baked feta pasta, you have Foodmo, or fear of missing out on trendy food on social media. Photo: Instagram / @grub_queeen

According to a new survey, 77 per cent of 2,000 Americans who use social media said they have suffered from food-related Fomo – the fear of missing out.

The random double-opt-in survey was commissioned by EnvyTM Apples and conducted by market research company OnePoll.

More than half of the respondents indicated that they had made trending recipes they had found online and, on average, make at least four online recipes a month.

Other findings from the survey included the statistic that an average respondent spends at least four hours of their day on social media; that food-related content appears at least seven times throughout the day on their feeds; and that the average person follows at least 10 different food-related accounts.

Mayak eggs, the Korean soy-marinated eggs everyone on social media is having a go at making lately. Photo: Instagram/@under_my_lenses80
Mayak eggs, the Korean soy-marinated eggs everyone on social media is having a go at making lately. Photo: Instagram/@under_my_lenses80

A whopping 73 per cent of survey takers admitted to spending extra time making their food look more attractive for social media posts, while 67 per cent of respondents indicated that they would want to be “snack influencers” if they had the chance.

Charmaine Mok is the Deputy Culture Editor at SCMP and the desk's food and wine specialist. She has been working in food media since 2007, and most memorably drank 50 coffees over three days in the name of research. She’s devoted to telling unexpected stories of the dining scene in Asia and those who shape it, and is always in the mood for noodles and/or a cheeky beverage.
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