What you need to know
Sales in the total soup category have been flat and are expected to remain flat through 2020. Sales of refrigerated and frozen soups, as well as broths and stocks, are anticipated to grow on account of their less-processed nature and consumers’ interest in cooking. Canned and dry soup brands, which are expected to continue declining, could get a boost with more gourmet and organic introductions, as well as more customizable offerings.
Definition
For the purposes of this report, Mintel has used the following definitions for soup:
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RTS (ready-to-serve) wet soup – canned or refrigerated soup that does not require additional ingredients, eg water or milk.
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Condensed wet soup – soup that can be used as is in recipes or needs to have water or milk added to use as traditional soup.
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Dry soup mixes – dehydrated and requiring the addition of water to cook; most of these require simmering, although some are instant and need only be stirred. Includes bouillon and ramen noodle soup mixes.
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RTS broth – thin soup of concentrated meat or fish stock.
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Refrigerated fresh soup – soup that must be refrigerated to maintain freshness and is heated to serve.
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Frozen soup – soup that requires thawing and heating from its frozen state.
