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529 posts categorized "Packaged Food"

August 27, 2015

Spiralized Vegetables Succeed as Ersatz Pasta

Simone BarokeAnalyst Insight by Simone Baroke - Contributing Analyst

Supermarket sales of courgettes and root vegetables are revving up this season. 2015 could well be the year when more consumers than ever will be reaching their five (or six, or seven) a day fruit-and-vegetable consumption target, and all thanks to a new trend that sees common vegetables transformed into a substitute for gluten-addled staples.

Pasta is suffering

How the world of pasta has changed. Once, it was all about the content of high quality durum wheat which separated the good from the bad. Now the mere mention of wheat makes consumers feel twitchy. Our packaged food data show that value sales of dried pasta fell by 13% in Western Europe and by 6% in North America over the 2009-2014 review period (based on fixed US$ 2014 exchange rates and constant prices). In Germany, sales dwindled by 13%, in Sweden by 11% and in Italy, pasta’s ancestral home, values plummeted by a disconcerting 25%.

For today’s health and weight conscious consumer, pasta is beset by two increasingly unpalatable problems. First of all, it is made from gluten-containing wheat, and it is precisely gluten and wheat which a growing number of consumers are trying to avoid. The second issue is that pasta is regarded by many as nothing more than a low-in-nutrients-but-high-in-carbs vehicle for tasty sauces. Pasta has thus come to be branded as an “empty calorie” food, much like white bread, sales of which aren’t doing too well either these days.

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August 25, 2015

What’s New in Oils and Fats in 2015: Olive Oil vs Other Oils, a Case of Quality against Quantity

Raphael MoreauAnalyst Insight by Raphael Moreau -  Food Analyst

View Raphael Moreau's profile on LinkedIn

While most other types of oils have seen their prices per litre nosedive between 2012 and 2014 in constant terms, olive oil has bucked the trend by recording a steady rise. Specific short-term factors leading to poor harvests in 2013 and 2014 in the world’s largest producer countries naturally played a strong part in hiking olive oil prices. However, other longer-term factor are at play, notably the positioning of virgin olive oil as a premium product, but also its reliance on sales in developed markets with high prices. Meanwhile, olive oil’s global per capita consumption saw a small decline since 2013, in contrast to the rise seen for less premium types of oil, which are more popular in emerging markets.

Divergent trends in unit prices

The rise in the olive oil unit price was largely the result of a sharp fall in production in the 2014/2015 season, with the International Olive Council estimating it as about a third lower than the previous year and the worst since 2000. This is largely due the olive crop in Italy having suffered from fly infestation and bacteria, while Spain’s crop was badly affected by drought. This follows a disappointing 2013/2014 season, with Greece seeing a major drop in production.

Continue reading "What’s New in Oils and Fats in 2015: Olive Oil vs Other Oils, a Case of Quality against Quantity" »

August 23, 2015

Euromonitor to Speak at Best of Food and Beverage Packaging 2015

BFBP_2015

Event Name: Best of Food + Beverage Packaging

Date: Oct 28-29th 2015

Location: The Hyatt Lodge at McDonald’s Campus, Oak Brook IL

Event Description:  Best of Food and Beverage Packaging 2015 brings together the best ideas from brand owners, packagers, and marketers on how to make your packaging that compelling.

Whether you’re a small entrepreneur or a billion-dollar brand manager, this conference is critical because it’s not enough in today’s rapidly changing world to produce the best-tasting pie or the healthiest drink. Your packaging must tell the story about why your product delivers value above and beyond the competition.

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August 16, 2015

What's New in Baked Goods in 2015?

Pinar HosafciAnalyst Insight by Pinar Hosafci - Packaged Food Analyst

View Pinar Hosafci's profile on LinkedIn

The global baked goods market is set to grow by 5% in current value terms, reaching US$339 billion in 2015, while volumes continue to stagnate for another year. This is to a large extent driven by bread, which accounts for 84% of total baked good sales, but continues to suffer from a decline (or at best stasis) in volumes. While bread’s lacklustre performance exerts a downward bias to the overall category, there is more to baked goods than bread. In this edition of packaged food, baked goods includes desert mixes and frozen baked goods – recategorisation that adds a further US$10 billion to market coverage – in addition to its traditional categories of bread, cakes and pastries.

2015 sees a shift in top country rankings

Egypt is expected to overcome Turkey to become the world’s second biggest baked goods market in volume terms. This is in part due to the Turkish Government’s efforts such as the Preventing Bread Waste Campaign, which significantly reduced unpackaged white bread purchases in Turkey.  In part, it is the result of the ongoing subsidies given to bread flour in Egypt, which has kept unpackaged bread affordable for the masses.  At less than US$0.5/kg, bread prices in Egypt are among the lowest in the world, leading to over purchase of the staple.  With over nine million tonnes worth of sales in 2015, baked goods volumes in Egypt are more than France and Italy combined.

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August 13, 2015

Nestlé 2015 H1 Results on Target yet Data Suggests it Needs a Reshuffle

Lianne van den BosAnalyst Insight by Lianne van den Bos - Food Analyst

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The results from Nestlé H1 are on track with 4.5% organic growth, on par with the group’s target of around 5% growth for 2015. The emphasis of today’s investor call was on portfolio management and more specifically how Nestlé is addressing known weaknesses in its portfolio. The group is struggling with weakening demand in China, the world’s second largest economy, and is facing the aftermaths of the Maggi scandal in India's instant noodles. Both resulted in a drop in trading operating profit margins for the AOA region by 80 basis points. Moreover, its stagnant frozen-food business is not helping things, despite a total rebranding of its Lean Cuisine products.

The appointment of new Chief Financial Officer François-Xavier Roger signals the group’s emphasis on portfolio management, in order to address its weaknesses. In a press release Paul Bulcke, CEO of Nestlé, stressed his confidence in the new CFO, who has vast experience in finance and control, mergers and acquisitions, and relations with regulators and investors. During his first investor call the Chief Financial Officer highlighted Nestlé’s model, designed to aid portfolio management, looking at profitability of brands amongst other things. With that in mind, Euromonitor assesses Nestlé’s current portfolio and where the group needs to rebalance.

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¡No te pierdas nuestra presentación en el Food Technology Summit & Expo 2015!

FTS2015

Nombre del evento: Food Technology Summit & Expo 2015

Fecha: 23-24 de septiembre, 2015

Día, fecha y hora de nuestra presentación: Miércoles 23 de septiembre de 11:30 a 12:30, Centro Banamex, México DF

Acerca del evento:  El Food Technology Summit & Expo México es el único evento en español para la industria de alimentos y bebidas, en América. Tiene lugar anualmente en el Centro Banamex de la Ciudad de México. La 8° edición se realizará los días 23 y 24 de septiembre de 2015. El piso de exposición tendrá este año 15.500 metros cuadrados de superficie, donde más de 250 proveedores de ingredientes y soluciones para la industria ofrecerán sus últimos lanzamientos. Se espera la presencia de más de 10.000 asistentes. En materia de capacitación, este evento ofrece un Summit Internacional con ocho ponencias ofrecidas por destacados speakers nacionales e internacionales, y más de 20 Conferencias Gratuitas de Innovación Alimentaria. La Expo ofrece un Lounge Privado para clientes, Coffee Breaks gratuitos, Almuerzo, Cóctel de Cierre de evento y el mejor ambiente de networking y negocios. El perfil de visitantes es: Gerentes Generales, R&D, Marketing, Producción, Nutrición y Calidad, de empresas elaboradoras de alimentos y bebidas de México y Centroamérica.  

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August 12, 2015

Is Fructose the new Trans Fats?

Simone_BarokeAnalyst Insight by Simone Baroke - Contributing Analyst

The storm clouds have been brewing over fructose for some time now, and the days when “fructose” sounded better and more natural on a label than “glucose” or simply “sugar” are fast coming to an end. Research, which implicates fructose in the development of chronic conditions, like cardiovascular disease, diabetes and obesity, is gradually mounting. We ask the question which many industry watchers must be pondering right now, namely whether fructose is destined to share the fate of trans fatty acids (TFAs), whose near-elimination from the human food supply is a very much a work in progress.

Both entirely natural and part of our food supply

There are very few compelling parallels between fructose and trans fats. First of all, both occur naturally in our food supply. Fructose is a natural sugar found in fruit and vegetables, while trans fats feature in meat and dairy foods in small quantities owing to ruminants’ metabolic processes.

As such, neither fructose nor trans fatty acids can be wholly eliminated from the human food supply, and nor do they give cause for health concerns as long as they are consumed as part of the foods in which they are inherent, and provided that these are not eaten in excess.

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August 10, 2015

Doing Business in the Halal Market

The Muslim religion is the second largest and fastest growing religion in the world, with Muslim consumers expected to reach 26 percent of the global population by 2030.

Muslim consumers seek products that cater to their religious needs and comply with Islamic requirements: from halal production process to halal labelling and packaging. The lack of permissible offerings has led to a surge in demand, as Muslims grow hungry for trendy products and services adapted to their lifestyle.

Discover opportunities in this ever-expanding pool of consumers. Download our white paper today.

August 7, 2015

Is Packaged Bread in the UK Entering a Terminal Decline?

Pinar HosafciAnalyst Insight by Pinar Hosafci - Packaged Food Analyst

View Pinar Hosafci's profile on LinkedIn

Bread is a fundamental part of British people’s diet. According to the Flavour Advisory Bureau, over 99% of UK households purchase bread. However, they are buying nowhere near as much as they used to. As Euromonitor International’s preliminary research reveals, UK bread sales have fallen by 5% in value terms over 2014 and are forecast to decline by a further 4% by the end of 2015. Asda, one of the nation’s biggest supermarkets, reported earlier in July that it has been losing £500,000 in bread sales per week (equivalent to five million loaves) despite investing in product reformulation and refreshing its bread aisles. This is worrisome news not only for the retailer, whose bread revenue accounts for 45% of its bakery turnover, but for all manufacturers of packaged bread, the sales of which have declined by 8% in 2014, the biggest dip the category has seen over the last decade. With anti-carb and anti-gluten movements gaining traction in the UK - and other developed markets - is bread entering a period of terminal decline?

UK: Packaged vs Artisanal Bread Growth 2005-2015

UK-Bread-1

Source: Euromonitor International

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August 6, 2015

Kellogg’s 2015 Q2 Results Prove that the Company is Falling Victim to Perimeter Shopping

Lamine_LahouasniaAnalyst Insight by Lamine Lahouasnia - Head of Packaged Food Research

The results from Kellogg’s 2015 Q2 were nothing out of the ordinary, but confirm a long-term reality facing many US packaged food companies. This reality is that sales from the centre of the supermarket aisle are eroding. This is being caused by a phenomenon known as perimeter shopping – where consumers, particularly millennials, avoid the centre aisles where ‘processed food’ resides. The idea is not to be tempted by products that have ‘high sugar, low nutrition’ reputations. As a company, Kellogg’s product portfolio is almost entirely based in those aisles, and those products are losing their appeal despite recent pledges to remove artificial flavours and colours from ingredients lists. Take breakfast cereals as an example. The average US consumer used to buy 5.6kg of breakfast cereals back in 2005, but the figure has dropped by 19% to just 4.5kg. The question that remains is whether Kellogg is doing enough to reverse its direction.

Kellogg: Net Sales and Operating Profits by Division

Kellogg

Source: Kellogg Quarterly Financials

Continue reading "Kellogg’s 2015 Q2 Results Prove that the Company is Falling Victim to Perimeter Shopping" »

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Recent Posts

Spiralized Vegetables Succeed as Ersatz Pasta

What’s New in Oils and Fats in 2015: Olive Oil vs Other Oils, a Case of Quality against Quantity

Euromonitor to Speak at Best of Food and Beverage Packaging 2015

What's New in Baked Goods in 2015?

Nestlé 2015 H1 Results on Target yet Data Suggests it Needs a Reshuffle

¡No te pierdas nuestra presentación en el Food Technology Summit & Expo 2015!

Is Fructose the new Trans Fats?

Doing Business in the Halal Market

Is Packaged Bread in the UK Entering a Terminal Decline?

Kellogg’s 2015 Q2 Results Prove that the Company is Falling Victim to Perimeter Shopping