Trends in U.S. Military and Correctional Facility Food and Foodservice
This new market study assesses the attitudes toward various on-installation and off-installation foodservice options as well as, analyzes off-site foodservice spending among military service members, military spouses, civilians and retirees.
The report covers food and foodservice operations at military installations, including mess halls, exchanges and recreational facilities; and food and foodservice field training and contingency operations. While it focuses primarily on domestic military food and foodservice, the report also presents global U.S. military foodservice sales and trend analysis.
As a bonus, the report also includes an overview of the U.S. correctional facilities foodservice market, including growth drivers, market sizing and forecasting, prison cost trends, state correctional facility budgeting trends, state prison count reduction strategies, foodservice cost analysis, and foodservice cost cutting initiatives.
In Baked Goods: Culinary Trend Mapping Report, Packaged Facts and the Center for Culinary Development use the CCD signature Trend Mapping technique to profile seven sweet and savory baked good trends that provide fresh ideas for manufacturers and restaurant operators to enliven stale offerings, spruce up the bread basket and add excitement to both the baking aisle and freezer case.
The seven sweet and savory baked good trends appearing across the Trend Map® include:
- Stage 1: The Micropatisserie
- Stage 1: Alfajores
- Stage 2: Popovers & Gougres
- Stage 3: Specialty Frozen Desserts
- Stage 3: Better Baking Mixes
- Stage 4: Pretzel-mania
- Stage 5: Gone Gluten-Free
These factors and more are influencing the $10 billion market for children’s food and beverages. Take advantage of this market study to:
- Understand the shopping behaviors of your top customers.
- Assess new product introductions as well as, the competitive marketing action plans of key industry players.
- Identify with your client: what motivates kids when it comes to food, beverages and ingredients and flavors.
- Learn the tactics retailers are implementing in marketing to kids.
- Analyze food advertising campaigns geared toward Kids in the 21st Century.
- Evaluate the market composition in seven distinct categories broken down by dollar sales and percent share for strategic perspective and forecasting.
Wednesday, April 13, 2011
Opulent digs arise in Hub strictly for the 4-legged set
The Boston Globe | Beth Teitell | 13 Apr 2011
Unlike the kennels of the past, with their chain-link fences and concrete floors, luxury pet hotels offer more than just flat-screen televisions. There are webcams, spas, airy rooms, and, increasingly, cage-free sleeping arrangements that allow pets to sleep on a bed with a hotel employee or engage in slumber parties with other (well behaved) animals.
Learn more about the 2011 - 2012 Pet Market Outlook
View the complete article
Tuesday, April 12, 2011
Functional and Natural RTD Beverages in the U.S. examines sales and trends across the retail spectrum, using proprietary primary data from Packaged Facts' March 2011 food shoppers Insights survey as well as retail sales-tracking data from Information Resources, Inc. InfoScan Review for mass channels and SPINSscan Review for the natural channel. This report tabulates market composition by product category and retail channel, as well as marketer/brand shares within and across product segments. The analysis pays special attention to cross-category trends in new product development, drawing on comprehensive new product data from Datamonitor’s Product Launch Analytics database, and analyzes consumer usage (including demographic and psychographic context) based on current and five-year-trended Experian Simmons national consumer survey data.
Functional and Natural Ready-to-Drink Beverages in the U.S. : Packaged Facts
Tuesday, March 29, 2011
Market Research: Hispanic Food and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine
What will be the next “big bang” in the U.S. pet market, and what can marketers and retailers do now to help expedite this all-important future sales driver?
Monday, March 28, 2011
Influencing the Hungry Consumer - Mid Stride: Using Social Media to Gain Mindshare and Revenue
The convergence of social media, mobile devices and consumer lifestyles is ushering in a new era of restaurant-consumer interaction, opening new doors for restaurant operators to build customer relationships and sales opportunities, according to Packaged Facts' Social Media and Technology in the U.S. Foodservice Industry: Trends and Opportunities for an Emerging Market.
Tethered by the Internet, restaurant operators are increasingly interacting with restaurant consumers in real-time—at work, at home or in mid stride. This provides significant opportunity to shape consumer food choices not only as they are being made, but also in proximity to a restaurant seeking that consumer's business.
Friday, March 25, 2011
Extreme and edgy’ flavors are increasingly moving into the mainstream, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
CEO of CCD Kimberly Egan said: “Consumers around the globe are thrilling to new, bigger, bolder flavors and unique flavor combinations. Our palates are being pushed in all kinds of sweet, salty, sour and bitter directions, while new flavors tempt us from the edge of the culinary ingredient spectrum.”
CCD’s collaborative reports with Packaged Facts are based on trend mapping, which it says is guided by the premise that new flavor trends often go through five distinct phases on their way to becoming mainstream.
New trends tend to emerge at upmarket dining establishments, it says, passing into specialist consumer food magazines and television programs, before being picked up by mainstream chain restaurants, then begin to appear in family-oriented consumer magazines, and finally appear in grocery stores and/or quick service restaurants.
This latest report highlights flavors and ingredients at each stage in this process, including sea buckthorn berries, with which chefs at fine dining restaurants are beginning to experiment. The Japanese citrus fruit yuzu is starting to appear on cocktail menus and in specialty food magazines, the CCD report said, while tamarind, a flavoring component of Worcestershire sauce and a common ingredient in Latin, Southeast Asian and Indian foods, is now finding its way into chain restaurants in the United States.
Introducing CCD’s new report, Egan wrote: “How food manufacturers and restaurant operators apply these flavors in product development depends on the target audience, of course. Young men are in it for a big kick, women for a possible health benefit on the side, Latinos and Asian for familiar flavors in new places and everyone for the rounder, more balanced flavors all of these trends offer.”
In the post recesssion era, where financial services providers are doing their best to retain current clients while seeking lucrative potential clients, Healthy 50+ Consumers have become a top priortiy.
Extreme Flavors Getting More Extreme by Karlene Lukovitz
Like a sprig of Douglas fir in that martini? How about a sea buckthorn berry tart?
As a Wall Street Journal article declared last year, American cuisine is "adrenaline cuisine." Increasingly, that means getting sensory thrills through "extreme and edgy" tastes that push the limits of hot, sweet, salty, sour and bitter, confirms a new Center for Culinary Development (CCD) culinary trend report, published by Packaged Facts.
And yes, while you're not likely to be seeing them in your frozen entrée or dessert sections in the near future, the Douglas evergreen and sea buckthorn -- a "superfruit" berry native to Asia and Europe -- are the latest extreme flavors establishing a foothold in North American cuisine, according to CCD.
Adventurous chefs and mixologists have been using the aromatic Douglas in meat dishes, sauces, drinks and desserts for a few years, and home chefs are now picking it up at farmers' markets -- part of a trend termed "foraging" or "wildcrafting," reports CCD.
The bright orange, intensely tangy sea buckthorn, meanwhile (acai is so 2010), is already hot in Canada, as it's being cultivated in Quebec and Saskatchewan. In addition to being served as a dessert, chefs use it as a substitute for common citrus fruits in foods such as sorbet and curd.
Other extreme or edgy foods/tastes making their way through the five trend stages described by CCD (Douglas and sea buckthorn are at the earliest, or first stage):
- Yuzu: an exotic Japanese citrus fruit with a simultaneously floral and tart flavor that's now being seen not only in fine dining restaurants but in specialty food markets, in products including soft drinks, sauces, condiments, savory snacks, confections and frozen desserts.
- Bitter brews: Italian amari spirits are trendy as pre- and post-dinner drinks, cocktail bitters are big in retro drinks, and craft-brewed "hoppy" India Pale Ales are increasingly popular. (Example of the last: New Belgium's quickly growing Ranger IPA label.) Like yuzu, CCD puts bitter brews at the stage two trend level.
- Tamarind: A key ingredient in Pad Thai, and now increasingly found in many specialty retail foods and pan-Asian and pan-Latin chain restaurants (putting it at stage 3).
- Chocolate and chile: This hot-and-sweet combo sensation is well along the trend curve (stage four), and already appearing in recipes in popular women's magazines. That makes it ripe for inclusion in packaged baked goods, mainstream drink mixes and confections, and in-store bakery offerings, says CCD.
- Wasabi: This hot, horseradish-like plant is already more or less mainstream (stage five). It's become a common ingredient in mashed potatoes, hummus, dressings and other dishes, and is also showing up in snacks and comfort foods, according to CCD.
MediaPost Publications Extreme Flavors Getting More Extreme 03/25/2011
Thursday, March 24, 2011
Trends in OTC and veterinary-dispensed pet supplements usage vs. usage of special-purpose nutritional formula pet foods and treats
Wednesday, March 23, 2011
As boomers turn 50 and enter their 60s, they are carrying with them a firm belief that getting older means getting better and they are making health and wellness a top priority.
Friday, March 18, 2011
Tuesday, March 15, 2011
What Happened to Table Service?
The meal deals that spelled survival for sit-down restaurants were like Black Friday to consumers, says David Morris, author of the report Dinner Trends in the U.S. Foodservice Market for Packaged Facts. The upshot was giddy guests (higher guest traffic) with lower guest checks. Great for the consumer, but depressing for operators who are now trying to unwind themselves from the spiral.
New York, March 10, 2011 — Marketers across the consumer product spectrum have “gone green” to boost sales in the face of the recent economic downturn. For producers of clothing and footwear made for the youngest consumer, this ranks among several viable competitive tactics, according to Infant, Toddler and Preschool Clothing Market in the U.S., 3rd Edition by market research publisher Packaged Facts.
Infant, toddler and preschool (ITP) clothing/footwear is an evergreen market because the pool of newborns (and parents or grandparents eager to pamper them) is constantly renewed. Even so the market is mature, in that for decades the number of newborns has hovered around 4.0 million annually. Nonetheless, innovative marketing and design spurred retail sales of infant-to-preschool clothing and shoes to $18.4 billion in 2010 -- a figure projected to exceed $23.0 billion in 2015.
“While it seems almost trite at this point to say that ‘green’ or ‘sustainable’ products will fuel growth for a product, in the case of clothing for babies and young children, that is very significantly the case,” observes Don Montuori, Publisher of Packaged Facts. “Indeed, such products are on the verge of becoming mainstream – witness organic or recycled clothing being produced by national brands and sold by mass–merchandisers, including Walmart.”
Clothing and footwear made from fabrics of natural or organic fibers constitute a fast–growing but difficult–to–monitor niche populated by hundreds of small–scale marketers selling limited assortments of products for small-scale people. However, the niche is rapidly growing up to become a market of its own. Major ITP clothing/footwear marketers have already begun to invest more heavily in these products, thereby calling even more attention to them and further expanding consumer options, as evidenced by Faded Glory–branded organic ITP clothing sold through Walmart; Patagonia–branded ITP outerwear incorporating layers of synthetic fabrics made from recycled materials; Crocs clogs made from recycled plastic; and Summer Infant organic cotton swaddling clothes available at Babies “R” Us.
Infant, Toddler and Preschool Clothing Market in the U.S., 3rd Edition, charts the birth, societal, marketing, and licensing trends that drive sales in the mega–market for ITP clothing/footwear. The report analyzes not only the character of the ITP clothing/footwear business itself, but also the competitive personalities of players such as Brown Shoe, Carter’s, Disney, Hanesbrands, The Jones Group, and Sun Capital/Gerber Childrenswear. Experian Simmons demographic data are examined in depth. For further information, please visit: http://www.packagedfacts.com/Infant-Toddler-Preschool-2848320/.
About Packaged Facts — Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.
Packaged Facts: “Going Green” Pushes the Market for Infant, Toddler and Preschool Clothing
Pet Food in the U.S., 9th Edition : Packaged Facts
One of last year's hottest food and beverage trends came out of the supermarket freezer case, and, given the current economic outlook and consumer shopping habits, industry analysts believe this cold front has moved in for the long stretch.
U.S. retail sales of frozen foods and beverages through all retail channels totaled $55.9 billion in 2010, up 1.7 percent from the previous year, according to Packaged Facts, a division of MarketResearch.com, in its recently released report, "Frozen Foods in the U.S., 3rd Edition" (January 2011). The consumer market research firm, based in Rockville, Md., expects that number to reach $70 billion in 2015.
There's no question that frozen food sales have been driven in part by the economy, which has seen a decline in Americans dining out in favor of eating at home. Frozen foods provide a more affordable alternative to eating out, while at the same time satisfying consumers' eternal craving for convenience. But more recently, manufacturers have introduced a slew of natural, organic and wellness-oriented frozen food and beverage products that has brought attention — and health cred — to the category like never before.
Friday, March 11, 2011
It's likely to result in increased advertising in 2010 and 2011, as was the case in 2009, when pet food and pet care advertising surged 22% (the 2010 numbers are not yet in), according to David Lummis, senior pet market analyst for Packaged Facts.
"Despite consolidation and changing ownership of brands, the number of key brands should remain essentially the same," Lummis tells Marketing Daily. "And under new owners, brands like Natura will likely receive additional marketing support as they are further developed and expanded."
Under Procter & Gamble, Natura announced on Feb. 28 that it is expanding its pet specialty channel distribution of Innova-branded products from independents to regional and national pet specialty chain stores, which implies a much higher level of marketing support for the brand, Lummis says.
During 2010, Procter & Gamble/Iams acquired holistic pet food maker Natura, Nestlé Purina bought fast-growth treats maker Waggin' Train, and Del Monte was snapped up for $5.3 billion by a group of investors including KKR. Already this year, Wind Point Partners acquired Petmate, which has expanded from pet carriers to a wide-ranging line of pet accessories.
"More broadly speaking, brand differentiation is more important than ever in today's pet food market, because products are becoming more sophisticated in terms of ingredients and health claims, such that more information is needed to communicate their benefits vis a vis lower-priced competitor brands," Lummis says.
According to Packaged Facts' "Pet Food in the U.S., 9th Edition," retail sales of pet food reached $18.4 billion in 2010, up 2.8% over 2009 levels. While this rate represented a slowing of category growth (the first time since the turn of the century that sales didn't grow by 3% or more annually), it also signaled the pet food market's relative strength in the face of economic hard times.
Breathing additional dynamism into the market are health-related marketing and product development initiatives including new weight-loss foods and programs from major market forces including Hill's and Purina and a flood of special-diet and condition-specific functional foods and treats.
Packaged Facts expects to see additional acquisitions of natural pet companies by mainstream market leaders during 2011 and 2012. It would not be surprising, for example, to see PetSmart or Petco snap up a leading producer of natural/holistic pet food, in order to fast-track their own expansion into natural via an exclusive brand, which could in effect become the chain's private label.
Five companies stand out as possible acquisitions targets: WellPet LLC, which is currently in the hands of investment management company Berwind Corp; Natural Balance, a top marketer of natural pet food in the pet specialty channel and a top seller for Petco; Halo Purely for Pets, majority owned by private equity fund Pegasus Capital Advisors; Nature's Variety, which produces natural raw and traditional pet food (its parent corporation, M.I. Industries, is backed by investment firm Catterton Partners) and Castor & Pollux, a top organic pet food brand in the pet specialty and natural supermarket channels.
POUGHKEEPSIE, N.Y. — Haute cuisine is to hospital food as coq au vin is to mystery meat, right?
Maybe once, but a number of hospitals are breaking the old Jell-O mold, blending feeling better with tasting better as they liven up patient menus with the likes of fresh blood oranges and shrimp scampi.
The movement toward tastier — and often more nutritious — hospital food even has reached the Culinary Institute of America, the well-known school for chefs north of New York City, which is offering a first-of-its-kind course on cooking for health care patients.
Students in the elective class are taking field trips to nearby Vassar Brothers Medical Center and to Memorial Sloan-Kettering Cancer Center in Manhattan. The idea is to learn first-hand the nuances of tray lines, the challenges of serving people with severe dietary restrictions and what goes into creating higher-end hospital food.
"I want to break this image. I want to embarrass people when they say 'Hospital food? Their food is awful," said Lynne Eddy, who is teaching Food Service Management in Health Care. "Let me show you what good food is in a health care facility."
But this is about more than taste. Food that is both good and nutritious can help patients heal, as well as boost their morale, said Eddy.
It's natural that the same American consumers who scout out fresh basil at the grocer and hormone-free beef at Mexican restaurants want a similar experience when they're hospitalized. And customizing meals for patients and efforts to become more "gastronomically conscious" have helped the health care food service industry grow 4 percent last year, according market researcher Packaged Facts. Growth is expected to continue as executives in the competitive health care industry become more attuned to overall patient satisfaction. [Cont.]
Full Article> http://online.wsj.com/article/APe3a653ac914f4335a6ec8a1f6defed2a.html
More on Hospital Foodservice Trends>http://www.packagedfacts.com/Trends-Hospital-Nursing-6044306/
Thursday, March 10, 2011
Culinary Trend Mapping Report
Whether it’s Third-Degree Burn Doritos or lamb cooked with orange blossom and black pepper ice cream, consumers around the globe are thrilling to new, bigger, bolder flavors and unique flavor combinations.
In short, consumers are continuing their voyage down the path of gastronomic sophistication. Learn how you can leverage these flavor profiles to add adrenaline to your product offerings.
Emerging and established extreme and edgy flavors that are appearing across the Trend Map® include:
Stage 1 – Douglas Fir – Sea Buckthorn
Stage 2 – Yuzu – Bitter Brews
Stage 3 – Tamarind
Stage 4 – Chocolate & Chile
Stage 5 – Wasabi