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Published by: Food Spectrum LLC
Published: Mar. 1, 2002 - 322 Pages
The price of this publication has been reduced due to age. The original price was $2,795.
Table of Contents
1 REPORT SCOPE AND METHODOLOGY
1.1Scope of This Report
1.1.1 Market Definition
1.1.2 Sales Categories Included in This Report
1.1.3 What This Study Does Not Include
1.2 Research Metholodogy
2 EXECUTIVE SUMMARY
2.1 Market Definition
2.2 Market Size and Forecasts
2.2.1 Shifts in Supermarket Department Sales
2.3 Market Structure
2.3.1 Leading Marketers
2.4 Market Trends
2.4.1 Opportunities
2.4.2 Challenges
2.5 The Technologies
2.5.1 Hurdle Technologies
2.5.2 Food Safety
2.5.3 Summary and Outlook
3 CHAPTER ONE. THE MARKET
3.1 Market Definition
3.2 Size of the Total Market
3.2.1 Entrees and Dinners
3.2.1.1 Branded Entrees and Dinners
3.2.1.2 Meal Kits
3.2.1.3 Store Branded Products
3.2.1.4 Foodservice Products Sold by Weight
3.2.2 Value-Added Meat and Poultry
3.2.3 Branded Value-added Meat and Poultry
3.2.4 Store Branded and Store Prepared Products
3.2.5 In-Store Poultry Foodservice Programs
3.2.6 Pizzas and Pizza Kits
3.2.7 Lunch Kits
3.2.8 Pasta
3.2.9 Sauces, Gravies, and Marinades
3.2.10 Value-Added Produce
3.2.10.1 Bagged Lettuce
3.2.10.2 Dry Bagged Salads
3.2.10.3 Other Value-Added Produce Products
3.2.11 Prepared Salads
3.2.12 Prepackaged Versus Foodservice Sales
3.2.13 Manufacturers' Brands Share of Market
3.3 Sales of Prepackaged, Branded, Refrigerated Prepared Foods
3.3.1 Current Market Structure
3.3.1.1 Majority of Sales Controlled by Top Five Competitors
3.3.1.2 Branded versus Private Label Products
3.3.2 Entrees and Dinners
3.3.2.1 Shares of Market Held by Major Competitors
3.3.3 Lunch Kits
3.3.3.1 Shares of Market Held by Major Competitors
3.3.4 Pizza, Pizza Dough, Crusts, and Kits
3.3.4.1 Sales by Product Type
3.3.4.1.1 Pizza Crust and Dough Products
3.3.4.1.2 Pizza and Pizza Kit Products
3.3.4.2 Shares of Market Held by Major Competitors
3.3.5 Pasta
3.3.5.1 Shares of Market Held by Major Competitors
3.3.6 Sauces, Gravies, and Marinades
3.3.6.1 Shares of Market Held by Major Competitors
3.3.7 Fresh Cut Salads
3.3.7.1 Shares of Market Held by Major Competitors
3.3.8 Salads and Cole Slaw
3.3.9 Historic Sales Trends
3.3.9.1 Trends in Per-Pound Retail Prices
3.3.9.2 Growth in Retail Prices Outpacing Consumption
3.4 Other Sales Categories
3.4.1 Self-Service Deli Department Sales
3.4.1.1 Definitions Within the Data
3.4.1.2 Prepared Entrees
3.4.1.3 Other Category Sales Estimates
3.4.1.4 Full-Service Deli Department Sales
3.4.2 Value-added Produce Sales
3.4.2.1 Total Retail and Foodservice Sales
3.4.2.2 Estimates of Retail Supermarket Sales
3.5. Market Forecasts
3.5.1 Fastest-Growing Categories
3.5.2 Slower-Growing Categories
3.5.3 Declining Categories
3.5.4 Shifts in Supermarket Department Sales
3.5.5 Ways in Which Market Growth Can Outpace These Forecasts
4 CHAPTER TWO. TRENDS OF ENTRÉE, KIT, AND COMPONENT PRODUCTS
4.1 Segment Review
4.2 The Competitive Set
4.2.1 Commercial Foodservice Expenditures
4.2.1.1 Frequency of Dining Out
4.2.1.2 Total Industry Sales
4.2.1.3 Expenditures for Food at Home and Food Away from Home
4.2.1.4 Data Definitions
4.2.2 The Competitive Set at Retail
4.2.2.1 Entrees and Dinners
4.2.2.2 Value-added Meat and Poultry
4.2.2.3 Pizza
4.2.2.3.1 Commercial Foodservice Pizza Sales
4.2.2.3.2 Frozen Retail Pizza Sales
4.2.2.3.3 Retail Foodservice Pizza Sales
4.2.2.4 Pasta
4.2.2.5 Sauces, Gravies and Marinades
4.3 Trends Affecting Branded and Private-Lable Products
4.3.1 An Explosion That Never Happened
4.3.1.1 Manufacturers Blame Retailers
4.3.1.2 Retailers Blame Manufacturers
4.3.1.3 Requirements for A New Way of Doing Business
4.3.2 Growth in Component, Ready-to-Cook and Ready-to-Heat Products
4.3.2.1 Products Offer a Significant Point of Difference
4.3.2.2 New Ways Retail Can Follow Foodservice
4.3.2.3 New Values in Value-Added
4.3.2.4 A New Definition of "Fresh"
4.3.2.5 Cross-Promotional Opportunities
4.3.3 Product Withdrawals From Major Competitors
4.3.3.1 Campbell's Fresh Chef
4.3.3.2 Bristol Meyers' Silver Birch Farms
4.3.3.3 Hormel's Chicken by George
4.3.3.4 General Foods' Culinova
4.3.3.5 Nestle's Culinary Brands
4.3.3.6 Sara Lee's Tonight's Choice
4.3.3.7 Kraft's Chillery and Fresh Creations
4.3.3.8 Kraft's Delisso Pizza Kits
4.3.3.9 Nestle's FreshNes
4.3.3.10 Campbell's Fresh Kitchens
4.4 Trends in Retail Foodservice
4.4.1 Required Investments
4.4.2 Labor Issues
4.4.2.1 Labor Shortages and Training
4.4.2.2 The Challenges of Restaurant Quality with Deli Labor
4.4.3 Food Safety
4.4.4 Logistics
4.4.5 Financial and Materials Control
4.5 Trends by Category
4.5.1 Entrees and Dinners
4.5.1.1 Perception Is Reality
4.5.1.2 A New Definition of Ethnic
4.5.1.3 Consumers' Desires for Exotic Foods Outpaces Preparation Skills
4.5.1.4 Refrigerated Meal Kits
4.5.2 Value-Added Meats and Poultry
4.5.2.1 Per-Capita Meat and Poultry Consumption
4.5.2.2 Processors Become Packaged Goods Marketers
4.5.2.3 Growth of Case-Ready Meats
4.5.2.4 Retailers' Margins and Expectations
4.5.3 Lunch Kits
4.5.3.1 "Healthful" Benefits
4.5.3.2 "Tween" Appeal
4.5.3.3 Lunchables Extends Beyond Refrigerated Cases
4.5.3.4 The Importance of the Internet
4.5.4 Pizza
4.5.4.1 Packaged Refrigerated Product Trends
4.5.4.2 Retail Foodservice Pizza Programs Dwindling
4.5.4.3 Future Trends
4.5.5 Pasta
4.5.5.1 Historic Sales Trends
4.5.5.2 Marketing Challenges
4.5.5.3 Product Review
4.5.6 Sauces, Gravies, and Marinades
4.5.6.1 Historic Sales Trends
4.5.6.2 Marketing Challenges
4.5.6.3 Product Review
5 CHAPTER THREE. PREPARED SALADS AND VALUE-ADDED PRODUCE
5.1 Segment Review
5.2 Segment Overview
5.2.1 Trends Affecting Both Categories
5.2.1.1 Growing Consumer Acceptance of Prepackaged Items
5.2.1.2 Convenience and Increasing Product Sophistication Drive the Categories
5.2.1.3 The Transition from Commodity to Branded Product
5.2.1.4 The Effects of Seasonality
5.2.1.5 Advances in Technology Are Blurring the Lines
5.2.1.6 Challenges of Product Safety and Shelf Life
5.2.1.7 Distribution Demands
5.2.2 Category Distinctions
5.2.2.1 Retail Sales as a Portion of Total Market Sales
5.2.2.2 Degrees of Market Maturity and Innovation
5.3 Trends Affecting Prepared Salad Products
5.3.1 Limited Data on the Category
5.3.2 Market Structure
5.3.2.1 Size of the Total Retail and Foodservice Market
5.3.2.2 Leading Competitors' Shares of Market
5.3.2.3 Increasing Brand Consolidation
5.3.3 Consumer Perceptions
5.3.4 Product Review
5.3.4.1 Processing Methods Limit Variation
5.4 Trends Affecting Value-Added Produce
5.4.1 Variations in Retail and Foodservice Requirements
5.4.1.1 Capturing Shelf Space
5.4.1.2 Product Differentiation
5.4.1.3 Consumer Education
5.4.2 Effects of Retailer and Supplier Consolidation
5.4.3 Size and Trends in Value-Added Produce Product Categories
5.4.3.1 Bagged Lettuce
5.4.3.2 Value-Added Vegetables
5.4.3.3 Potato Products
5.4.3.4 Fruit
5.4.4 The Competitive Set
5.4.4.1 Fresh Produce Sales and Consumption
5.4.4.2 Frozen and Canned Vegetable Sales
6 CHAPTER FOUR: COMPANY PROFILES
6.1 ConAgra
6.1.1 Company Background
6.1.2 Eckrich
6.1.3 Gilardi Foods
6.2 Del Monte Foods
6.2.1 Company Background
6.2.2 Del Monte Fresh Produce, N.A., Inc.
6.2.2.1 Value-Added Fruit Products
6.2.2.2 Value-Added Vegetable Products
6.3 Dole Food Co., Inc.
6.3.1 Company Background
6.3.2 Value-Added Produce
6.3.2.1 Marketing Support
6.3.2.2 Branded Vegetable Products
6.4 General Mills
6.4.1 Company Background
6.4.2 Pillsbury Acquisition
6.4.3 Lloyd's Barbeque Company
6.4.4 Green Giant Fresh
6.5 Kraft Foods, Inc.
6.5.1 Company Background
6.5.2 Oscar Mayer
6.5.3 Louis Rich
6.5.4 DiGiorno
6.5.5 Freshmade Creations
6.5.5 Prepared Refrigerated Product Withdrawals
6.6 Nestle S.A.
6.6.1 Company Background
6.6.2 Buitoni
6.6.3 Prepared Refrigerated Product Withdrawals
6.7 Perdue Farms, Inc.
6.7.1 Company Background
6.7.2 Perdue Value-Added Poultry
6.7.3 DeLuca
6.8 Performance Food Group
6.8.1 Company Background
6.8.2 Fresh Express Company Background
6.8.2.1 Fresh Express Products
6.9.Reser's Fine Foods
6.9.1 Company Background
6.9.2 Products
6.10 SCIS Food Services, Inc.
6.10.1 Company Background
6.10.2 Orval Kent Food Company
6.11 Tyson Foods, Inc.
6.11.1 Company Background
6.11.2 Thomas E. Wilson
6.11.3 Mallard's Food Products
7 CHAPTER FIVE: CURRENT AND EMERGING TECHNOLOGIES FOR REFRIGERATED FOODS
7.1 Introduction
7.1.1 Brief History of Prepared Foods
7.1.2 Canned and Shelf Stable Foods
7.1.3 Frozen Foods
7.1.4 Refrigerated Foods
7.1.5 Overview of Hurdle Technologies
7.2 Formulation Hurldes
7.2.1 Acidulants (pH)
7.2.1.1 Mayonnaise-Based Salads
7.2.2 Water Activity Control
7.2.3 Antimicrobial Agents
7.2.3.1 Sorbates
7.2.3.2 Benzoates
7.2.3.3 Lactates
7.2.3.4 Ethyl Alcohol
7.2.3.5 Natural Preservatives
7.2.3.6 Competitive Microorganisms
7.2.4 Antioxidants
7.2.5 Blanching
7.3 Thermal Processing Hurdles
7.3.1 Hot Fill, Quick Chill
7.3.1.1 Cook-Chill
7.3.1.2 Hot Fill to Vertical Form-Fill-Seal Machines
7.3.1.3 Other Hot Fill Processes
7.3.1.3.1 Ohmic Heating
7.3.2 Post Pasteurization
7.3.2.1 Cook-in-Casting Post Pasteurization
7.3.2.2 Sous Vide Post Pasteurization
7.3.2.2.1 Benefits
7.3.2.2.2 Safety Assessment
7.3.2.3 Microwave Pasteurization
7.4 Nonthermal Processing Hurdles
7.4.1 Ultra High Pressure Processing
7.4.1.1 Early Adopters if UHP in the U.S.
7.4.1.2 Next Generation UHP Applications
7.4.1.3 Process Overview and Benefits
7.4.1.4 Issues and Concerns
7.4.2 Irradiation
7.4.2.1 Early Adopters of Irradiation
Next Generation of Irradiation Applications
7.4.2.1 Process Overview
7.4.2.2 Process Advantages
7.4.2.3 Process Disadvantages
7.4.2.4 Outlook
7.4.3 Pulsed Light and Pulsed Electric Fields
7.4.3.1 Pulsed Light Technology
7.4.3.2 Pulsed Electric Fields
7.5 Packaging Hurdles
7.5.1 Modified Atmosphere Packaging
7.5.1.1 Safety
7.5.2 Clean Room Packaging
7.5.3 Packaging Materials
7.5.3.1 Functional Role
7.5.3.2 Aesthetic and User-Friendly Role
7.5.4 Active Packaging Systems
7.5.4.1 Oxygen Scaenger Systems
7.5.4.2 Moisture Scavenger Systems
7.5.4.3 Carbon Dioxide Generating or Scavenging Systems
7.5.4.4 Antimicrobial Agents
7.6. Intelligent Packaging Systems
7.6.1 Time Temperature Indicators
7.6.2 Next Generation Freshness Indicators
7.7 Food Safety
7.7.1 HACCP
7.7.2 Food Safety Case Study
7.7.2.1 Foodborne Disease Incident
7.7.2.2 Company Response
7.7.2.3 FDA Response
7.7.3 Temperature Control
7.7.3.1 The Cold Chain: From Processor to Plate
7.7.3.1.1 The Cold Chain is Broken
7.7.3.1.2 Temperature Abuse at Store Level
7.7.3.1.3 Temperature Abuse at Home
7.7.4 Superchilling Solutions
7.7.4.1 Japanese are Worldwide Pioneers of Superchilling
7.7.4.2 Produce Industry is U.S. Pioneer of Superchilling
7.7.4.3 U.S. Poultry Industry Latest to Adopt Superchilling
7.7.5 Recommended Modifications to Industry Standards
7.7.5.1 Establishment of Standard for Refrigerated Food Storage Temperatures
7.7.5.2 Establishment of Consistency in Shelf Life Coding
7.7.5.3 Types of Dates Used Today
7.8 Summary and Outlook
8 APPENDIX A: OVERVIEW OF MICROBIAL PATHOGENS
9 APPENDIX B: COMPANY NAMES AND ADDRESSES
AbstractFood Spectrum estimates that the market for prepared refrigerated foods sold from U.S. supermarkets totaled $9.5 billion in 2001, and will exceed $12 billion in 2005. Find out what's hot--and what's not--in supermarket deli, produce and meat departments with this one-of-a-kind report from Food Spectrum. This report provides an overview of the market size and trends, and a summary of the technologies used, for the following product categories:
Fully-prepared entrée and dinner products sold from full-service and self-service deli sections
Value-added meat and poultry, including supermarket foodservice poultry programs
Prepared salads, including prepackaged and bulk products
Value-added produce, including bagged lettuce, “dry” bagged salad, and value-added fruit and vegetable products
Pizza
Pasta
Sauces, gravies and marinades, and
Lunch kits
This comprehensive study provides:
Total market size and sales trends
Sales forecasts through 2005
InfoScan Review data from Information Resources, Inc.
35 detailed tables and figures
Profiles of major competitors and their shares of market
Sales by supermarket department
Detailed analyses of the trends and factors affecting each product category
A thorough discussion of over 20 current and emerging process and packaging technologies used by prepared refrigerated food processors
Best practices including HACCP and temperature control
And much more!
Get Full Details About This Report >>
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