Social & Market Factors Influencing the US Prepared Foods Market

Published by: Datamonitor

Published: Oct. 1, 2001 - 182 Pages

Table of Contents

CHAPTER 1 INTRODUCTION

What is this report about?

Who is the target reader?

How to use this report

CHAPTER 2 THE PREPARED FOODS MARKET

Introduction

Key findings

Market segments

Market size

Market leaders and market losers

Market winners - category highlights

Market losers - category analysis

Distribution channels

Rise of the in-store deli

Channel confusion - drug store or convenience store?

Sizing up the mass merchandiser

From “dine-out” to “eat-in”

Drivers and trends

Convenience: changing lifestyles

Demographics: changing needs

External Forces: supply-side changes

Industry push: stimulating demand

Conclusions

CHAPTER 3 CUSTOMER FOCUS

Introduction

Key findings

Channel preferences

Product Preferences

CHAPTER 4 PRODUCT DEVELOPMENT & MARKETING
OPPORTUNITIES

Introduction

Key findings

Product development: keeping top categories strong

Marketing opportunities: using a channel specific approach

CHAPTER 5 THE FUTURE DECODED

Introduction

Key findings

Sales of “fresh-cut” produce items, including ready-made salads, will reach $21.2
billion by 2005, making it the fastest growing prepared food category

Sales of functional prepared food products will reach $35.6 billion by 2005.

Generation Y will command over $192 billion in consumer spending power by 2005.

Americans will continue moving towards “Atkin’s-style” protein rich diets

The market for prepared foods will reach $32.4 billion in 2005

“Fast casual” restaurant growth will continue to outpace “fast food” restaurant
growth by 2 to 8 percent, totaling $48.6 billion in 2005

CHAPTER 6 ACTION POINTS

Introduction

Key findings

New product development among market share/dollar sales “losers” must stress
convenience, changing diets and functionality

To gain market share among aging boomers, manufacturers must develop
“homestyle” products, across categories, fortified to meet consumers’ specific
needs

Targeting Generation Y will hinge on convenience and the “hip factor”

Supermarket retailers can target high income Americans by offering gourmet meal
component prepared items, available through upscale in-store delis

Manufacturers and retailers must pursue partnerships with “fast casual”
restauranteurs to make additional “fast casual” fusion favorites available through
grocery and retail outlets.

CHAPTER 7 APPENDIX

Supplementary data

Research methodology

Datamonitor quantitative research methodology

Consumer survey methodology

SPP writing team

How to contact experts in your industry

LIST OF TABLES

Table 1: Top five gainers and losers - market share (%), 1998-2000

Table 2: Top five gainers and losers - dollar sales (US$m), 1998-2000

Table 3: Prepared food by distribution channel (%), 1998-2000

Table 4: In-store deli sales by product percentage, 1998

Table 5: Top five categories - food store vs. mass merchandiser, 1998-2000

Table 6: Savory snack sales versus retail food store sales (US$bn), 1995-2000

Table 7: US economic overview, 2000-2001

Table 8: New product introduction for selected categories, 1998-2000

Table 9: Top five gainers and losers - market share (%), 1998-2000

Table 10: Top five gainers and losers - dollar sales (US$m), 1998-2000

Table 11: Market share among top ten frozen pizza brands, 2000

Table 12: Reduced/low calorie & reduced/low fat new product introductions,
1995-1999

Table 13: US wheat and rice per capita consumption trends, 1972-1996

Table 14: Rice goes global

Table 15: US beverage sales trends, 1998-2000

Table 16: Prepared food by distribution channel (%), 1998-2000

Table 17: In-store deli sales by product percentage, 1998

Table 18: Gourmet growth (US$m), 2000-2005

Table 19: Top five categories - food store vs. mass merchandiser, 1998-2000

Table 20: Concept diversity among fast casual market leaders

Table 21: Revenue growth among top three fast casual chains (US$m), 1995-2000

Table 22: Revenue growth among top three fast food chains (US$m), 1995-2000

Table 23: Average length of working week, 1999

Table 24: Average household size (no. of people), 1995-1999

Table 25: Women’s share of the labor force in the US (%), 1995-99

Table 26: Savory snack sales versus retail food store sales (US$bn), 1995-2000

Table 27: US economic overview, 2000-2001

Table 28: New product introduction for selected categories, 1998-2000

Table 29: Median income levels, by age range, 2000

Table 30: Consumer prepared food preferences, by channel and geography

Table 31: Geographical distribution of top three warehouse/club retailers, FY
2000

Table 32: Consumer prepared food preferences, by product type and geography

Table 33: Attribute importance among consumers in purchasing prepared food,
by total population

Table 34: Attribute importance among consumers in purchasing prepared food,
by gender

Table 35: Attribute importance among consumers in purchasing prepared food,
by gender

Table 36: Median income by geography, 2000 (US$)

Table 37: Organic market values (US$bn), 1995-2000

Table 38: Organic soup manufacturers and product lines

Table 39: Rising crust pizza product introductions, 1996-2000

Table 40: Tomato, chili pepper and garlic per capita consumption trends (lbs),
1972-1996

Table 41: Market share, frozen vs. chilled (%), 1998-2000

Table 42: Frozen food launches lauding “freshness”

Table 43: Results of Unilever’s studies on vitamin C retention of fresh, chilled
and frozen vegetables

Table 44: Market share among top ten frozen pizza brands, 2000

Table 45: Fresh-cut produce sales (US$bn), 2001-2005

Table 46: Nutraceuticals market value by category (US$m),1996-2006

Table 47: Generation Y consumer spending power (US$bn), 2000-2005

Table 48: Baby boomer consumer spending power (US$bn), 2000-2005

Table 49: Per capita meat and dairy consumption (lbs), 1980-1999

Table 50: Year-on-year growth, meat snack sales

Table 51: Top five losers - dollar sales, 1998-2000

Table 52: Prepared foods market (US$bn), 2001-2005

Table 53: Prepared foods market by category (US$bn), 1998-2000

Table 54: Prepared food market by category (%), 1998-2000, 2005

Table 55: Fast casual vs. fast food growth (US$bn), 2001-2005

Table 56: Top five losers - market share (%), 1998-2000

Table 57: Top five losers - dollar sales (US$), 1998-2000

Table 58: Savory snack sales versus retail food store sales (US$bn), 1995-2000

Table 59: “Homestyle” product selections

Table 60: Prevalence of various old age diseases (000’s), 2000-2005

Table 61: Nutraceuticals market value by category (%),1996-2006

Table 62: Hors d’oeurves and snacks sales growth (US$m), 1998-2000

Table 63: Concept diversity among fast casual growth leaders

Table 64: Index of supermarket shoppers

Table 65: Index of restaurant patrons

Table 66: Index of deli counter customers

Table 67: Index of warehouse/club shoppers

Table 68: Index of convenience store shoppers

Table 69: Index of specialty/gourmet shop shopper

Table 70: Index of drugstore shopper

Table 71: Index of meat-based prepared food shoppers

Table 72: Index of vegetable-based prepared food shoppers

Table 73: Index of grain-based prepared food shoppers

Table 74: Index of dairy -based prepared food shoppers

Table 75: Index of combination prepared food shoppers

Table 76: Index of entrée shoppers

Table 77: Index of vegetable side dish prepared food shoppers

Table 78: Index of grain side dish prepared food shoppers

Table 79: Index of complete meal prepared food shoppers

Table 80: Index of sauce or seasoning prepared food shoppers

LIST OF FIGURES

Figure 1: The prepared food market by category, 1998-2000

Figure 2: Prepared food market in the US, 1998-2000

Figure 3: Top five gainers and losers - market share, 1998-2000

Figure 4: Top five gainers - dollar sales (US$m), 1998-2000

Figure 5: Drugstore sales of prepared food (US$m), 1998-2000

Figure 6: Mass merchandiser - dollar sales (US$m) vs. prepared food market
share (%), 1998-2000

Figure 7: “Fast casual” dining sales (US$m), 1998-2000

Figure 8: Prepared food market drivers

Figure 9: Proportion of US population aged 50 and over as a percentage of total
population , 1995-2030

Figure 10: Ethnic diversity among US school age children, grades 1-12

Figure 11: Prepared food top five by dollar sales (US$m), 1998-2000

Figure 12: The prepared food market by category, 1998-2000

Figure 13: Prepared food market in the US (US$m), 1998-2000

Figure 14: Prepared food top five by dollar sales (US$m), 1998-2000

Figure 15: Top five gainers and losers - market share (%), 1998-2000

Figure 16: Top five gainers - dollar sales (US$m), 1998-2000

Figure 17: “Fresh-cut” produce sales (US$bn), 2000-2005

Figure 18: Prepackaged, ready-made salads from market leader Dole

Figure 19: Per capita poultry and red meat consumption (lbs), 1975-1997

Figure 20: Red meat and poultry production trends, 1995-2000

Figure 21: Chicken-based frozen entree launches in the US

Figure 22: Frozen pizza market by manufacturer market share (%), 2000

Figure 23: US population distribution, 1995, 2000 and 2005

Figure 24: Frozen cookie and brownie products target teens and tweens

Figure 25: US soup market, 1999

Figure 26: US wheat and rice per capita consumption trends, 1972-1996

Figure 27: US beverage sales trends, 1998-2000

Figure 28: Powdered soft drink NPD focuses on national trends

Figure 29: Touting the supermarket in-store deli

Figure 30: Drugstore sales of prepared food (US$m), 1998-2000

Figure 31: Mass merchandiser - dollar sales vs. prepared food market share,
1998-2000

Figure 32: Restaurant industry at-a-glance, 2000 and 2010

Figure 33: “Fast casual” dining sales (US$bn), 1998-2000

Figure 34: Revenue growth among top three fast casual chains (US$m), 1995-2000

Figure 35: Revenue growth among top three fast food chains (US$m), 1995-2000

Figure 36: “Fast casual” favorites have entered supermarket aisles

Figure 37: Prepared food market drivers

Figure 38: Uncle Ben’s: “sizing” the rice bowl market

Figure 39: Proportion of US population aged 50 and over (%), 1995-2030

Figure 40: Ethnic diversity among school age children, grades 1-12

Figure 41: US population distribution, 1995, 2000 and 2005

Figure 42: Consumer prepared food preferences, by channel

Figure 43: Percentage of respondents frequenting the deli counter for prepared
food items, by age group

Figure 44: Percentage of respondents frequenting the deli counter for prepared
food items, by income level

Figure 45: Percentage of respondents frequenting convenience stores for
prepared food items, by income level

Figure 46: Percentage of respondents frequenting the supermarket for prepared
food items, by age group

Figure 47: Percentage of respondents frequenting convenience stores for
prepared food items, by age group

Figure 48: Percentage of respondents frequenting specialty/gourmet shops for
prepared food items, by income level

Figure 49: Percentage of respondents frequenting specialty/gourmet shops for
prepared food items, by age group

Figure 50: Consumer prepared food preferences, by food type

Figure 51: Consumer prepared food preferences, by product type

Figure 52: Consumer prepared food preferences, by product type and income
level

Figure 53: Consumer prepared food preferences, by product type and age group

Figure 54: Consumer prepared food preferences, by product type and gender

Figure 55: Baby Boomers are looking for quality, health and homemade taste

Figure 56: Consumers under 25 indicate freshness is not key in making a product
taste delicious (% rate “extremely important”)

Figure 57: Consumers under 25 indicate freshness is not key in making a product
taste delicious (% rate “extremely important”)

Figure 58: Prepared food top five by dollar sales (US$m), 1998-2000

Figure 59: Campbell’s goes for classic convenience

Figure 60: “Hearty” soups selections from Campbell’s, Wolfgang Puck and
Progresso

Figure 61: Consumer perceptions of soup as a meal

Figure 62: Walnut Acres lines of certified organic soups

Figure 63: Product innovation in the frozen pizza market

Figure 64: Gourmet frozen pizza selections froms Wolfgang Puck

Figure 65: Crum Creek Mill’s soy pasta mirrors move away from carbohydrates

Figure 66: Upscale frozen dinner selections from Michelina’s and Stouffer’s Lean
Cuisine

Figure 67: “Fresh-cut” produce sales (US$bn), 2000-2005

Figure 68: Nutraceutical market drivers

Figure 69: Growth of the meat snack industry in the US (US$m), 1996-2000

Figure 70: Consumer prepared food preferences by product type

Figure 71: Baby Boomers are looking for quality, health and homemade taste (%
rate “extremely important”)

Figure 72: Fortified product launches in the US - focus on the bakery/cereal,
dairy and soft drinks categories

Figure 73: Percentage of respondents frequenting convenience stores for
prepared food items by age group

Figure 74: Percentage of respondents frequenting specialty/gourmet shops and
deli counters for prepared food items, by income

Figure 75: Consumer prepared food preferences, by product type and income

Figure 76: Three fastest growing “fast casual” companies CAGR vs. industry
CAGR, 1998-2000

Figure 77: Supermarket shoppers profile

Figure 78: Restaurant patron profile

Figure 79: Deli counter customer profile

Figure 80: Warehouse/club shopper profile

Figure 81: Convenience store shopper profile

Figure 82: Specialty/gourmet shop shopper

Figure 83: Drugstore shopper profile

Figure 84: Meat-based prepared food shopper profile

Figure 85: Vegetable-based prepared food shopper profile

Figure 86: Grain-based prepared food shopper profile

Figure 87: Dairy -based prepared food shopper profile

Figure 88: Combination prepared food shopper profile

Figure 89: Entrée shopper profile

Figure 90: Vegetable side dish prepared food shopper profile

Figure 91: Grain side dish prepared food shopper profile

Figure 92: Complete meal prepared food shopper profile

Figure 93: Sauce or seasoning aid prepared food shopper profile

Figure 94: Datamonitor’s research methodology

Abstract

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