Table of Contents
Overview
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- Figure 1: Processed meat and poultry, retail market value 2015* (local currency and US$), per capita spend, per capita volume consumption, value CAGR 2010-14, top 5 markets by value
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- Figure 2: Processed meat and poultry global market performance
- Figure 3: Processed fish and seafood, retail market value 2015* (local currency and US$), per capita spend, per capita volume consumption, CAGR 2010-14, top five markets by value
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- Figure 4: Processed fish and seafood global market performance
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- Figure 5: Product claims grouped by claim category, new meat, poultry, fish, meat substitute and eggs products, by sub-category, global, 2015
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The Big Stories
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- Meat snacking is all the rage
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- Figure 6: Agreement with the statement ‘I am incorporating more protein into my diet compared to a year ago’, by age, select European countries, 2015 – Q4
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- Figure 7: Use of meat snacks, by country by demographics, select European countries, 2015
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- Figure 8: Meat snack product introductions, by country, top ten countries, global, 2013-15
- ‘Clean’ and ethical meat innovation addresses consumer fears
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- Figure 9: Select claims on meat and poultry product introductions, by top five markets and global, 2015
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- Figure 10: Meat and poultry product introductions with select claims, US, 2013-15
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- Figure 11: Ethical and other select ingredient claims on menus item with meat (beef, pork, chicken, lamb, other), US, Q4 2012 versus Q4 2015
- Seafood packaging gets an upgrade*
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- Figure 12: Fish and seafood launches, by package type, by region, global, 2013-15
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- Figure 13: Agreement with the statement ‘I am limiting my consumption of processed meats because of health concerns’, by demographics, selected European countries, 2014
Notable Products
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- Meat snacks take flavour up a notch
- New meat range emphasizes transparency
- Fish and seafood ranges utilize upgraded packaging
Looking to the Future
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- Fat Sheds Stigma... but recent research pummels processed meats
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- Figure 14: Select claims on meat and poultry product introductions, by top five markets and global, 2015
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- Figure 15: Claims on meat and poultry introductions, grouped by claim category, global, 2013-15
- Restaurant trends drive retail flavour innovation
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- Figure 16: Top flavours on meat, poultry and seafood product introductions*, by region, global, 2015
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- Figure 17: Interest in ethnic cuisine types at restaurants, US, April 2014 versus April 2012
- Figure 18: Types of ethnic food eaten and interested in trying, China, June 2015
- Meat alternatives innovate to move ahead
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- Figure 19: Agreement with the statement 'I am incorporating more vegetarian foods (eg soya burgers, vegetarian sausages) into my diet compared to a year ago’, by age, select European countries, 2015-Q4
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- Figure 20: Protein ingredients used in new meat substitute products, by top 5 countries, 2013-15
The Analyst’s View
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