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Published by: Datamonitor
Published: Dec. 21, 2001 - 128 Pages
Table of Contents
CHAPTER 1 EXECUTIVE SUMMARY
Introduction
Consumer trends
Food: Research and Development
Food: Processing technology
The future decoded
Action points
CHAPTER 1 INTRODUCTION
What is this report about?
Who is the target reader?
How to use this report
CHAPTER 2 CONSUMER TRENDS
Introduction
Key findings
Drivers and trends
Increasing demand for convenience
Convenience collides with health awareness
Beyond “food problem” solutions - pleasure
Dynamics of food product offerings
The 21 st century foods
CHAPTER 3 FOOD: RESEARCH AND DEVELOPMENT
Introduction
Key findings
Dynamics of food and drink manufacturers
Retail empowerment
Private label
‘Me too’ products
R&D spend
Food safety
Cost control
Product shelf life
CHAPTER 4 FOOD: PROCESSING TECHNOLOGY
Introduction
Key findings
The food industry today
Food processing theory
Novel minimal proccessing techniques
Electro heating (dielectric, ohmic and infrared heating)
High Pressure Processing (HPP)
Pulsed light processing
Irradiation
Enzyme technology
Packaging as preservative tool
Other non-thermal processing technologies
CHAPTER 5 THE FUTURE DECODED
Introduction
Key findings
Food manufacturers will triple total R&D spending to $10.4 billion by 2005
Food manufacturers will continue to allocate the bulk of their R&D budgdets to
product development focusing on convenience and health values.
CHAPTER 6 ACTION POINTS
Introduction
Key findings
CHAPTER 7 APPENDIX
Research methodology
Datamonitor quantitative research methodology
Bibliography
Future readings
SPP writing team
How to contact experts in your industry
LIST OF TABLES
Table 1: US demographic dynamics, 1970-2000
Table 2: US prepared foods market ($bn), 2000-2005
Table 3: Private label food and drink forecast by markets ($m), 1999-2004
Table 4: Common food vehicles for pathogens
Table 5: Estimated annual costs due to top five food borne pathogens
Table 6: Prevalence of Salmonella in the HACCP verification testing program
(%), 1998-2000
Table 7: Incidence of diagnosed infections for pathogens at the five original
sites, 1996-2000
Table 8: Four HACCP scenarios illustrate range of net benefits
Table 9: Economic impact of HACCP on household income
Table 10: Currently available rapid microbial test kits with Performance Tested
Method status
Table 11: Examples of hurdles used to preserve foods
Table 12: Examples of novel processes that may have applications for minimal
processing of foods
Table 13: Differences among dielectric, ohmic and infrared heating
Table 14: Advantages of dielectric heating versus conventional methods
Table 15: Advantages and limitations of in-container and bulk HPP
Table 16: Advantages and disadvantages of irradiation treatment
Table 17: Foods permitted to be irradiated
Table 18: Packaging materials for use during irradiation of prepackaged foods
Table 19: Enzymes used in food processing
Table 20: Uses of enzymes in the food industry
Table 21: Advantages and limitations of MAP
Table 22: Examples of active packaging systems
Table 23: Food R&D expenditures ($bn), 2000-2005
Table 24: Up-and-coming nutraceutical ingredients
Table 25: Fast casual vs. fast food growth ($bn), 2001-2005
Table 26: US non-alcoholic beverages sales by volume (liters m), 1997-2005
Table 27: Top ten selling nutriotionally-enhanced new age beverages,
convenience channel
LIST OF FIGURES
Figure 1: The food mega-trends
Figure 2: Growth areas of the food industry, 1996-2006
Figure 3: Manufacturer dynamic
Figure 4: The food mega-trends
Figure 5: Convenience, drivers and implications
Figure 6: Health, drivers and implications
Figure 7: Pleasure, drivers and implications
Figure 8: Growth areas of the food industry, 1996-2006
Figure 9: Manufacturer dynamic
Figure 10: Share of US top five retailers
Figure 11: Food R&D expenditures ($bn), 1998-2000
Figure 12: New product introductions, 1990-2001
Figure 13: Real implicit price deflator (1996 = 100), 1990-2000
Figure 14: Corporate profits before tax as percentage of GDP (or profit margins)
1990-2000
Figure 15: Food processing landscape
Figure 16: Food manufacturing techniques
Figure 17: Labeling requirement for irradiation-treated food
Figure 18: Food R&D expenditures ($bn), 2000-2005
Figure 19: Nutraceuticals evolution
Figure 20: Mergers and acquisitions in the US food industry, 1996-2000
Figure 21: Internal collaboration among departments involve in product
development and roll out processes
Figure 22: Gatorade “Ergonomically Designed Gatorade Experience”
Figure 23: Datamonitor’s research methodology
AbstractTechnology in the consumer marketplace of today and tomorrow is broad, deep and diverse and can be regarded as a cornerstone of a CPG manufacturer's strategy and success. In line with that, it can be said that innovation is the key to growth, with many companies coming to rely more and more on R&D to deliver that innovation. Many companies today claim to be built around progress, and that term applies not just to new product development but to projects directed at improving quality and productivity and reducing costs. Extending even further, such progress incorporates the product itself as well as marketing and packaging strategies. To address these platforms and move ahead, companies must look to achieve three critical areas, which will be addressed in this report: Incremental innovation, breakthrough innovation and customer-directed R&D. Customer insight, taken with the innovative process, is essential and should be considered a manufacturer's core competency. Working with the innovative process and ensuring that all teams within a company (R&D, QA, engineering, operations and packaging) can develop a high quality product economically for commercial production, drives the new marketplace and resultant success.
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