Your Market Research Library
 

Ask For A FREE Membership Here !
 


Your Market Research starts at Allbizreport !
Order here all your market reports, company profiles, country analysis, competitive intelligence ... upon any industries and countries :
20.000 market research, 5.000 company profiles, 150 industry monitor

   
  
   
   
   Advanced Search     

   
  
   
  
   
   


Home

Growth Strategies in Ready Meals: Consumer drivers, new meal opportunities, innovation and format and flavor trends
Market Report, March 2006, 1528  €


Description

Changing consumer lifestyles are driving the market for ready meals in Europe and the USA; consumers are working longer hours, spending more time commuting and have a growing desire to maximize their increasingly limited leisure time.
As a result, the trend towards convenience has strengthened over the last five years as consumers purchase more products and services to ease and support their hectic, changing lifestyles and attitudes.
These trends also mean that consumers are now fitting mealtimes around their lifestyles resulting in the fragmentation of the ‘traditional mealtime.
Finally, rising health concerns mean that consumers are more aware of the influence of their diet on their health and are changing their mealtime occasions accordingly.
This report analyses these trends and assesses their impact on the growth and opportunities they are creating for ready meals manufacturers now and in the future.
The report analyses the drivers behind the key trends in the ready meals market, forecasts future growth and opportunities, analyses the rise of ethnic cuisine, and discusses how ready meals innovation and new product development are reflecting changes in consumer demand and behaviour.
The report breaks down opportunities in the ready meals sector by region, food type and consumer to provide a unique insight into the factors shaping the market today and tomorrow.

Sommaire
 
Table of Contents
Growth Strategies in Ready Meals
Executive Summary 10
Ready meals: Definitions and market sizing 10
The disappearing mealtime 11
Key trends in the ready meals market 11
The rise of ethnic foods and flavors 12
Innovations in ready meals 13
Conclusions 14
Chapter 1 Ready meals: Definitions and
market sizing 18
Summary 18
How to use this report 19
What is a ready meal? 19
Definitions 19
Canned ready meals 20
Chilled ready meals 20
Dried ready meals 21
Frozen ready meals 21
Ethnic ready meals 22
Innovation 22
Market overview 22
Ready meals market sizing and analysis 23
Canned ready meals market sizing 24
Chilled ready meals market sizing 26
Dried ready meals market sizing 27
Frozen ready meals market sizing 28
iv
Chapter 2 The disappearing mealtime 32
Summary 32
Introduction 32
Major trends in mealtime behavior 33
Mealtime fragmentation 33
Decline of the family meal 35
Meals are eaten at the dining table less often 35
The workplace is becoming an increasingly important eating
location 36
Consumers are moving away from three meals a day 37
Chapter 3 Key trends in the ready meals
market 40
Summary 40
Introduction 41
Consumer attitudes towards ready meals 41
Convenience 43
Differences across cultures 46
Differences across ages 46
Seniors are an attractive consumer group 47
Seniors dominate the chilled ready meals market 47
Differences in gender 48
Health 49
The healthy eating attitude-behavior gap is closing 50
Consumers are seeking more information on healthy eating 52
The nutritional content of prepared meals influences purchase decisions 52
The effect of stress 54
Indulgence 55
Consumers are looking for new, cosmopolitan, taste sensations 56
Consumers desire authenticity 58
Customization 59
‘Home-made’ meals 60
Chapter 4 The rise of ethnic foods and
flavors 64
Summary 64
Introduction 65
Market analysis 65
v
US 66
Europe 67
Key trends 69
Foodservice coming into ready meals 69
New and exciting flavors 70
Premiumization 71
The range of new flavors is increasing 71
Ethnic products tie in with consumer flavor trends 72
Mainstream consumers pick up minorities’ tastes 73
Key recommendations 74
Marketing 74
Target minority consumers 74
Overlap of different ethnic groups 75
Market to areas with high minority concentrations 75
Make regional campaigns more specific 75
Adapt national marketing campaigns to specific regions 76
New product development 77
Discover new cuisines among minority communities 77
Lengthy time to mass market for ethnic food types 77
Learn from foodservice trends 77
Premium ready meals should adapt to emerging foodservice trends 78
Promote ethnic products’ specific health benefits 79
Emphasize ethnic ready meals’ natural qualities 80
Create premium pre-packaged ingredients and meal kits 80
Chapter 5 Innovation in ready meals 82
Summary 82
Introduction 83
Healthy ready meals 83
Continuing premiumization of ready meals 84
Market context 84
Leading types of ready meals 84
Leading product tags 86
Healthy ready meals 88
Low-fat ready meals 90
Private label ready meals 90
Leading shelving types in ready meals 92
Innovation in ready meals 93
Innovation in formulation 94
Innovation in packaging 95
Innovation by region 96
North America 97
Europe 97
Asia-Pacific 98
vi
Chapter 6 Conclusions 102
Summary 102
Introduction 103
Develop meals that can replace a impulse snacks 103
Flexibility of cooking options 103
Offer components of ready meals in different trays 104
Taste remains the key attraction for consumers 105
Focus on promoting a balanced diet 105
Develop trust 105
Demonstrate your commitment to healthy eating to evoke trust 106
Educate consumers 107
Extend healthy brands into ready meals 107
Develop ‘free from’ meals 108
Develop functional meals 108
Avoid adopting a “general wellness” position 108
Combine the mega-trends 110
Provide information leaflets on product authenticity 110
Index 111
List of Figures
Figure 1.1: How has your purchase of convenience foods such as ready meals and pizzas changed
over the past year? 23
Figure 2.2: Mealtime occasions are changing in Europe and the US 33
Figure 3.3: Factors that discourage consumers from purchasing prepared meals, based on
consumer and industry opinion surveys 42
Figure 3.4: Consumers’ changing attitudes towards health over time 43
Figure 3.5: Time-saving products are important to consumers in Europe and the US 45
Figure 3.6: Seniors represent an attractive target for ready meal manufacturers, 2004 48
Figure 3.7: Men spend more than women on prepared meals, 2004 49
Figure 3.8: European consumer attitudes towards health 51
Figure 3.9: Birds Eye SteamFresh gourmet ready meals 57
Figure 3.10: Consumers seek customized products and have increased their purchase over the past
year 59
Figure 3.11: There is an attitude-behavior gap in cooking “inspiring meals for the family 61
Figure 4.12: The proportion of ethnic minority consumers is correlated with the uptake of ethnic
food 73
Figure 4.13: Al Fez Salad Mix - Lebanese Style Taboule 78
Figure 4.14: Tai Pei Carb Counter Frozen Entree 79
Figure 5.15: Share of ready meals launched by type, 2003-2005 (%) 85
Figure 5.16: Trader Joe's Refrigerated Spinach Potato Frittata 86
vii
Figure 5.17: Hain Pure Foods European Recipes Soup 88
Figure 5.18: Birds Eye and Heinz steamfresh ranges 89
Figure 5.19: Retailers have a wide range of private labels 91
Figure 5.20: NPD in ready meals by shelving type, 2003-2005 (%) 92
Figure 5.21: Innovation in ready meals by type, 2003-2005 (%) 93
Figure 5.22: Pagoda Asian Sensations 95
Figure 5.23: Stouffer's Lean Cuisine Frozen Panini 95
Figure 5.24: Innovation in ready meals by region, 2003-2005 (%) 96
Figure 5.25: Healthy Choice Frozen Meal - Asiago Chicken Portobello 97
Figure 5.26: Captain Iglo Chicken Surprise Stuffed Chicken Filets 98
Figure 5.27: Soybeans and root vegetables mixed with rice 99
Figure 6.28: Linpac “easy snapable” ready meals packaging 104
List of Tables
Table 1.1: $m value of ready meals market in Europe and US, 2004-2009 24
Table 1.2: $m value of canned ready meals in Europe and US, 2004-2009 25
Table 1.3: $m value of chilled ready meals in Europe and US, 2004-2009 27
Table 1.4: $m value of dried ready meals in Europe and US, 2004-2009 28
Table 1.5: $m value of frozen ready meals in Europe and US, 2004-2009 29
Table 2.6: Change in workplace consumption occasions in Europe and the US (CAGR), 2004 -
2009 36
Table 4.7: US ethnic food retail market, by cuisine (US$ m), 1999-2009 66
Table 4.8: Europe & US ethnic food retail market, by country (US$ m), 1999-2009 68
Table 4.9: Europe ethnic food retail market, by cuisine (US$ m), 1999-2009 68
Table 4.10: Europe ethnic food retail market, by cuisine and country 69
Table 4.11: Growth in prevalence of food flavor claims 72
Table 5.12: Top 25 product tags used on ready meals, 2004 versus 2005 (%) 87
[ Home ] [ Contact ] [ Site Map ]
© UBIQUICK SARL tous droits réservés