Tea and Ready-to-Drink (RTD) Tea in the U.S.: Retail, Foodservice and Consumer Trends

Findings from Packaged Facts' market study on Tea and Ready-to-Drink (RTD) Tea in the U.S.: Retail, Foodservice and Consumer Trends confirm that marketers are hot on exotic flavored teas, tea and fruit infusions, and higher quality loose tea bags at the forefront of innovations in both the retail and foodservice arenas. Packaged Facts predicts the 5 product trends that will drive the tea market are as follows: “Upscale” Tops Marketing Claim in 2008 & 2009 -With consumers still tightening their monetary belts post recession, products that can offer the experience of “luxury on a budget” resonate. Health Appeals Reign Supreme -Marketers looking to optimize shelf presence while introducing fewer products are adding products that promise value-added benefits such as, antioxidants and vitamins. Green Tea Still Seeing Plenty of Action -Consumer interest in green tea is at an all-time high, with green tea showing up as the top tea“flavor” both at retail (cited by 43% of consumers) and in the foodservice channel (16%), according to Packaged Facts’ proprietary data. The Superfruit Surge -Exotic superfruit flavors, such as blueberry, cranberry and pomegranate, are gaining ground in the tea category. Açai and goji berry tea flavors are also on the rise! Fast-Food Chains Increase Tea Offerings -Consumers are enjoying the new iced tea offerings by fast-food chains, with Subway, Jack in the Box, and Jamba Juice all adding iced tea options to their beverage menu. Tea and Ready-to-Drink (RTD) Tea in the U.S.: Retail, Foodservice and Consumer Trends examines the U.S. market for tea across the retail and foodservice spectrum, including ready-to-drink (RTD) tea, leaf (bagged and loose) tea, and instant tea. Following an introductory chapter documenting tea types, packaging trends, “the ethics of tea,” and global market trends, the report segments and quantifies the market by channel and product type, providing historical sales figures and projections through 2014. The report also examines market drivers and trends and thoroughly maps out the competitive situation to the marketer and brand share level, profiling brands including: Arizona RTD Tea Bigelow Tea Celestial Seasonings Honest Tea Lipton Starbucks Tazo Tea More | View Table of Contents

Breakfast Trends: Fierce competition sparks innovation

Think a restaurant breakfast is just an Egg McMuffin consumed mid-commute? Think again. Breakfast is being reinvented chefs and industry innovators, many of whom are interested in offering an alternative to the typical diner or quick-serve-restaurant morning meal. Though the majority of breakfast business is done on the go, these trendsetters are still making an impact, serving upgraded breakfast sandwiches and mixing organic ingredients and global flavors into the most important meal of the day.

Fact is, breakfast isn’t just hot: it’s cold, eaten in the form of whole grain cereal and customized granola; it’s gourmet, made into elaborate artisan breakfast sandwiches; it’s a beverage, served all day in the guise of salad with poached eggs and bacon or dessert waffles. Breakfast is so much more than it used to be—and it’s more popular than ever in foodservice, despite the economic downturn.

Fierce competition in every sector for the breakfast dollar is pushing innovation in today’s breakfast foods, along with a number of key drivers exemplified in the report’s trend profiles:


Artisan Breakfast: These traditional breakfast dishes are made by hand, using the freshest ingredients and incorporating global flavor twists.

Third Wave Coffee: Coffee enthusiasts are going beyond espresso to reinvent this ancient caffeinated beverage, creating a superlative cup of Joe that’s brewed with care from only the best beans.

New Whole Grains: As consumers are looking for gluten-free alternatives and better-tasting, healthful breakfast options, whole grain cereals and breakfast pastry are diversifying beyond whole wheat.
Waffles Gone Wild: Waffles can be used as a carrier or simply solo, and are taking on new savory and sweet forms everywhere from fine dining to street food.
Breakfast Pizza: America’s favorite savory pie gets a breakfast twist, topped with ingredients such as eggs, bacon--and even fruit!
Eggs All Day: Eggs are a flexible protein that can be healthful or decadent, down-home or gourmet, and they’re being adapted for all dayparts by magazines for home cooks.
Breakfast in a Bowl: Breakfast foods ranging from the savory to the sweet, combined together in a bowl for a portable, convenient, one-size-fits-all breakfast.

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Coffee and Ready-to-Drink Coffee in the U.S.: The Market and Opportunities in Retail and Foodservice, 6th Edition

McDonald's McCafe

As the U.S. economy slid deeper into recession during 2009, coffee marketers and foodservice operators moved in the opposite direction, digging out of the trench of 2008 with a variety of strategies designed to capitalize on the fact that even upscale coffee is a relatively thrifty luxury that offers comfort during stressful times. Two success stories were the rebound of Starbucks on the foodservice side and the revitalization of the former P&G retail coffee portfolio by J M. Smucker. Although the era when the coffee market grew effortlessly through premiumization may have ended, such upscale trends as the shifts towards specialty coffee beverages, gourmet beans and ethical consumerism are still clearly in force. What’s more, there’s ample opportunity for companies to capitalize on such trends as the economy recovers—not by ignoring the tougher times or reversing strategy, but by crafting an image that’s both upscale and responsive to consumers’ stronger-than-ever demand for value.

Packaged Facts’ Coffee and Ready-to-Drink Coffee in the U.S.: The Market and Opportunities in Retail and Foodservice, 6th Edition offers a comprehensive look at this $47.5 billion market, examining both the retail and foodservice sides of the business as well as the growing overlap of the two. On the retail...

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