The Changing Face Of Fats And Oils
From "The Fear of Fat" to the newest Ultra Indulgence craze, this comprehensive global study of the changing fats and oils market has it all: nineteen company profiles and an additional 29 smaller company briefs, statistical data on U.S. prices and sales volumes for the different types of fats and oils covering a ten-year span (1996-2006), and advertising and R & D trends and expenditures.
This new Packaged Facts report compiles its impressive research from the "basic" 5 -- animal fats/lard/shortening, oils, including olive oils, dressings, cooking oils, and sprays, butter, margarine, and the fast-growing fat replacements in low-fat and fat free foods - for fast cross-referencing and fact-finding.
Business executives, scientists, researchers, and company strategists will get a microscopic view of the Big 5 Supermarkets, The Top 10 Public and Private Companies (including mergers, acquisitions, and inside competition between brands), and an insightful, illuminating profile of the different types of fats and oils consumer - from the "La Vida Exotica" set to the Heart Healthy Baby Boomer, as well their important demographics. Readers will discover the implications of new butter surplus, the global problems of soybean and other vegetable oil processing, the import of the latest FDA regulations on the consumer, the latest discoveries in fat substitution, and much more.
Scope And Methodology
The edible fats and cooking oils market encompasses commercially prepared edible fats and cooking oils sold to consumers through traditional supermarkets, natural supermarkets, mass merchandizing discount outlets, small gourmet stores, catalogues, and on-line website ordering.
This report also contains reports on the foodservice industry, refining and processing companies—as well as detailing the chemical properties of fats and oils. This report also includes an in-depth look at fat replacers and substitutes. Although there is information on exports and imports, as well as the global market, this report does not include material on inedible oils and fats used in agriculture and industry.
The information contained in this report was obtained from both primary and secondary research. Primary research entailed consultation with industry sources and on-site examination of the retail milieu. Secondary research entailed data-gathering from relevant trade and business sources, including company literature and corporate annual reports. MarketResearch.com has based its mass-market sales estimates on Information Resources, Inc. (IRI) tracking of supermarket, drugstore, and mass-merchandiser sales. Figures provided on national consumer advertising expenditures are based on Competitive Media Reporting (CMR) data. The analysis of consumer demographics primarily derives from Simmons Market Research Bureau data for the year 2001.
Sales of Butter Up 32% -- Fats and Oils Experience New Healthy Growth
New York, March 7/PRNewswire - According to The Changing Face of Edible Fats and Cooking Oils, a newly published Packaged Facts report available at MarketResearch.com, retail sales of butter increased 32% from 1999 to 2000. Despite the recent growth of the butter category and negative publicity about the product’s transfatty acids, margarine still outsells butter in the marketplace. Margarine and spreads account for 28% of the total sales of edible fats and cooking oils, while butter still only accounts for 24%.
Olive oil is also making news with its explosive growth and consumers now regard it as the “healthy oil” that is good for the heart. The number of Americans who use olive oil for everything from dipping to cooking has doubled in the past ten years, according to the report, and almost 29% of Americans purchased olive oil in 1999.
The overall attitude toward fat in the United States has also changed in recent years as consumers have become increasingly aware of their nutritional needs. “Americans are coming out of the ‘fear of fat’ trend of the late 90’s and have come to see that fat is a necessary part of a healthy diet,” said Meg Hargreaves, VP of Research Publishing for MarketResearch.com. “Products like olive oil and spreads with nutraceutical benefits, such as added calcium and vitamin E, are a healthy way to get the fat that our bodies need.”
The Changing Face of Edible Fats and Cooking Oils provides detailed information about consumer demographics, as well as distribution and marketing trends, product development, and emerging promotional campaigns. The report also includes historical sales data, as well as market projections through the year 2005.
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