Get more info on this report!Food Flavors and Ingredients Outlook 2009February 1, 2009The dra...
recommendations on the key drivers that will affect the food industry in 2009. Thosedrivers that will impact flavors and i...
Looking Ahead      Rustic French      Charcuterie      Asian Always Appeals      Japanese Still Leads      Korean Gains   ...
Fair Trade Sells      Ethical Sustainability - Sustainable in a Down Economy?      Battling Bottled WaterChapter 4: Local,...
Problematic Pork     China - Big Red Flag?     Table 5-1: Select Agricultural and Seafood Imports from China (2006 vs.    ...
Trend #9: Small Plates Still Big      Trend #10: Restaurants Go Under…GroundChapter 7: Health = Wealth     Obesity Still W...
Sushi Scrutinized      Wake Up Call for Retailers      Hi Tech and Cheat Sheets Mean Smarter Choices      Top 10 Seafood P...
Healthier Snacks and Desserts       Texture Adds Interest; More Filling       New Styles: Beyond Greek       Yogurt’s New ...
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Food Flavors and Ingredients Outlook 2009

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Food Flavors and Ingredients Outlook 2009

  1. 1.    Get more info on this report!Food Flavors and Ingredients Outlook 2009February 1, 2009The dramatic economic events that unfolded on the world stage in 2008 wereaccompanied by fear, sheer panic and the realization that it is impossible to isolateserious problems on Wall Street from those on Main Street. With this as the backdropheading into 2009, perceptions of the health of the overall economy and personalfinancial security will have a major impact on what consumers will eat and drink, both athome and away. The focus of this report, as in years past, is to highlight the flavor andingredient trends anticipated in 2009 along with valuable insights relevant to thefoodservice and retail markets.In this edition, Packaged Facts takes a look at seven key categories that will drive flavorand ingredient trends in the coming years. To gauge how trends are (or are not) movingforward, we’ve included our expectations for last year, along with predictions for 2009for each of the following categories: • Global Flavors • Sustainability • Local & Organic • Imports, Food Safety • Health & Wellness • Savory Selections • Sweet SalvationReport MethodologyThe information in Food Flavors and Ingredients Outlook 2009 is based on both primaryand secondary research. Primary research involved on-site examination of the retailplace, interviews with marketing, public relations and industry analysts within the foodmarket and consultants to the industry. Secondary research entailed data-gatheringfrom relevant trade, business, and government sources, including company literatureand blogs.What You’ll Get in this ReportFood Flavors & Ingredients Outlook 2009 makes important predictions and
  2. 2. recommendations on the key drivers that will affect the food industry in 2009. Thosedrivers that will impact flavors and ingredients for foodservice and retail heading into2009 include the recession, food inflation, health and wellness, and heightenedconsumer awareness and interest in environmentally friendly consumption decisions.Table of ContentsChapter 1: Executive Summary Scope Report Methodology Key Drivers Culture of Responsibility Heralds Consumption Aversion Tradeoffs Food Inflation Health = Wealth Save Money, Save the Earth Simple Pleasures A Look Back and Ahead World of Flavors Health = Wellness Local, Organic Evolve Cross Over Flavors Savory Selections Sweet SalvationChapter 2: World of Flavors Diverse America What Comes After Chinese, Italian and Mexican? Table 2-1: Non-traditional Ethnic Foods Consumption by Age, Percent consuming twice a month or more
  3. 3. Looking Ahead Rustic French Charcuterie Asian Always Appeals Japanese Still Leads Korean Gains Pan-Asian More Popular Ingredients Headed Mainstream Mediterranean More Ubiquitous Time for Spain to Shine Persuasive Peruvian Newcomers Laos Algeria Kosher More Mainstream Ethnic Foods at Retail For the Masses Targeting the Foreign Born Looking AheadChapter 3: Sustainability - Center Stage Sustainability, Society and Economics Truly Green or Greenwashing? Back to Basics: The 3 Rs Reduce Reuse, Recycle Bag the Plastic Or Break It Down
  4. 4. Fair Trade Sells Ethical Sustainability - Sustainable in a Down Economy? Battling Bottled WaterChapter 4: Local, Organic Evolve Seasonal Menus: Aspiration, Reality or Mandate? The Chain Challenge New Kitchen Required? Organics Stall Consumers Less Committed Retailers Feel the Pain Pressure on Producers Ethical, Fresh and Quality Also Compete Table 4-1: Importance of Various Labels When Selecting Foods and Beverages (percent) Restaurants an Exception Local vs. Organic: A Clear Winner? Table 4-2: Why Consumers Order Local and Organic Foods at Restaurants (percent) Looking Ahead Natural & Organic Regulations: Worth the Wait? Questionable Certification Standards for SeafoodChapter 5: Imports, Food Safety Convergence COOL Rules Food Safety Concerns Increase Consumers Lack Confidence Salmonella Scapegoat: Tomatoes Cutting Out the Middlemen Bad Beef
  5. 5. Problematic Pork China - Big Red Flag? Table 5-1: Select Agricultural and Seafood Imports from China (2006 vs. 2007) (in metric tons, thousands of dollars, and percent change) The Melamine Crisis - Where Next? Table 5-2: Imports of Chinese Dairy Ingredients and Products (2007, YTD 2008) (metric tons) Foreign Fish Other Import FearsChapter 6: Trend-watching Trend #1: Comfort Foods Trend #2: Store Brands Now Hip Coupon Use At A Good Clip Trend #3: More Brown Bag It Trend #4: Dining Deals Trend #5: Eating At Home: More Popular Than Cooking There Supermarket Take-Out Still Growing More Take Than Make Frozen Pizza Heating Up Kitchen Basics Trend #6: Crossovers & Flavor Profiles Reach Out Savory into Sweet: More Intermingling Herbs Bacon Mojito Trend #7: Breakfast is Back Trend #8: Occasional Vegetarians on the Rise
  6. 6. Trend #9: Small Plates Still Big Trend #10: Restaurants Go Under…GroundChapter 7: Health = Wealth Obesity Still Weighs Heavy Fewer Calories Count More Small Plate Movement Simplifying Nutrition Labels - Without the FDA Digestive Health - Easier to Swallow Good Bugs Lead the Way Care and Feeding of Friendly Bugs Fiber Antioxidants Dominate Table 7-1: New Product Introductions With Select Superfruits (average annual percent change) Omega-3 Mainstream: DHA Breaks Out No, No, No Table 7-2: New Product Introductions Carrying Select Avoidance Claims (2004 - 2008) USA (average annual percent change) Trans Fat Artificial Colors Gluten Lactose High Fructose Corn Syrup (HFCS) Glycemic Index Potassium Beauty Doesn’t Happen OvernightChapter 8: Savory Selections Eco-Friendly Seafood - Awareness Spreads but More Endangered
  7. 7. Sushi Scrutinized Wake Up Call for Retailers Hi Tech and Cheat Sheets Mean Smarter Choices Top 10 Seafood Picks: Eco-Friendly or Not Table 8-1: Top 10 U.S. Seafood Consumption by Species (2005 - 2007) Artisanal Cheese Mass Appeal Passion Reaches New Depths American Cheese Redefined Restaurants Redefine Protein Meat & Poultry: Top and Tough Economy Beef: Big on Flavor, Lower in Price Upscale Burgers for a Growing Appetite Beef for Hispanics Beyond Beef Chicken Clucks Along No Barriers for Brown Rice Venerable VegetablesChapter 9: Sweet Salvation Outlook Sweeter, But Less Sugary New Era of Beverages: Natural AND No Calories Sweetness, Pure and Simple So Long, Sugar Hello, Honey…. Agave and Maple Small Desserts - No Big News Non-Dairy Milks: Watch Out Soy Yippee for Yogurt
  8. 8. Healthier Snacks and Desserts Texture Adds Interest; More Filling New Styles: Beyond Greek Yogurt’s New Shop Culture Too Much Of A Good Thing? Cupcakes Road Trip, Party On! Chocolate -Taste Still Dictates Table 9-1: Number of Reports of New Chocolate Product Introductions USA (2004 - 2008) (average annual percent change) Fruity Favorites Fun and Fanciful Gourmet Popsicles and Novel Frozen Treats Sweet Treats Get More PersonalAppendix A: Sushi Pocket GuideAppendix B: Seafood Pocket GuideAvailable immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=1933707  US: 800.298.5699UK +44.207.256.3920Intl: +1.240.747.3093Fax: 240.747.3004 

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