Euromonitor International
- Item successfully added to cart!
  
  Your cart is empty
  
  Check Out View Cart

Strategy Briefing

The World on a Plate: Trends in Packaged Food Flavours and Ethnic Cuisine - Part 2

61 pages, Nov 2014

US$1,325

Add to cart Pay by invoice

New Report Guarantee

If you purchase a report that is updated in the next 60 days, we will send you the new edition and data extract FREE!

About This Report

New Report Guarantee

If you purchase a report that is updated in the next 60 days, we will send you the new edition and data extract FREE!

Globalisation and migration are seeing the movement of people between countries. Migrants and travellers influence food culture, taking ethnic food to new markets. Innovative local companies and private label are crucial in development of ethnic packaged food and driving premiumisation. Local market and taste palate development allow the tailoring of new products to a country, where value is added. Euromonitor International investigates the impact of ethnic flavours on packaged food.

Files are delivered directly into your account within a few minutes of purchase.

Samples

Spread sheet

Overview

Why buy this report?

Gain competitive intelligence about market leaders. Track key industry trends, opportunities and threats. Inform your marketing, brand, strategy and market development, sales and supply functions.

How ethnic foods develop

Increasing economic affluence in a country prompts the development of ethnic food markets in two ways; new economic migrants increase the demand for food formats and flavour combinations from their home countries, and increasing foreign travel prompts domestic populations to demand the exotic foods they encounter.

Packaged food categories suited to “ethnic products”

The suitability of a food format or flavour combinations to be developed as a packaged meals depends on its traditional consumption pattern. Main meals are seen as central points in the day when friends and families gather together and products focused on these types meal are generally easier to produce and are more accepted than some other products, e.g. confectionery.

Local flavour knowledge is vital

Ethnic foods market driven by local companies; local companies and private label are leading the market, ahead of the multinationals. With local insight, they have greater clarity on the developing consumer trends.

Ethnic tastes vary by country, and global companies must learn these individual consumer palates and develop local flavours accordingly. In Asia, green tea is a popular flavour for cakes and biscuits, while green tea may only be acceptable as a beverage in other markets.

Additional opportunities: Foodservice moves to retail

Western European ethnic foods have been boosted by foodservice companies targeting retail, increasing sales while retaining brand exposure, as consumers eat out less or downtrade in challenging economic times. In packaged food, strong brands add value over private label products, but competition is intense in keeping trademark tastes.

More travel enhances sales

Individuals returning from visiting new countries look to share experiences. Gifts of food or cookbooks are chances to share culinary experiences and provide opportunities for global companies to develop new products.

What this report includes

Top-level strategic analysis of how major consumer trends will influence global markets
Consumer insight
Impact across all relevant consumer markets
Unique graphics and case studies
Key market snapshots
Accompanying presentation to synthesise main findings

Why buy this report

Identify factors driving change now and in the future
Understand motivation
Forward-looking outlook
Briefings and presentation should provoke lively discussion at senior level
Take a step back from micro trends
Get up to date estimates and comment

Want to find out more about this report?

Request more information

Introduction

Scope

Objectives of global briefing

Key findings

Socioeconomics and movement transports ethnic flavours and food

Varying f actors influence the creation of ethnic packaged foods

Core Drivers and Country Readiness for Ethnic Foods

Country readiness: Always personal and driven by experience

Migration: Key in developing a country’s readiness for ethnic food

How things change: Trends in foreigner tallies by country over time

Mature, diverse markets attract migrants, jobs and ethnic food

With more diversity to come in the future for the UK

Traditional markets are less varied

But the future might be different

Recession impact: Labour export and ethnic food potential

Tourism: Increasingly important in shaping ethnic food trends

Destinations for big packaged food consumers and impact on sales

Fastest growth global destinations and cuisines by “tourist arrivals”

Which countries are ready? Market advances in ethnic food 2014

Which Categories are Most Suitable for Ethnic Foods

Which packaged food categories are most suited for ethnification?

Overall suitability of packaged food types for tailoring as ethnic food

Ready meals leads ethnic food

Progress in ethnic ready meals depends on consumer education

Ethnic ready meals diversity and prospects in Asia in 2014

Mediterranean popularity: Italian ready meals are quickly adopted

Ethnic meals value addition: Simplicity and convenience tailoring

Hot and spicy Latin American dinner mixes add value in UK/Ireland

Ethnic seasonings and spice blends for “scratch cooking”

Soy sauce represents a flavoursome alternative to salt in Russia

Traditional tomato preference translates to sales of pasta sauces

Soup: An easily ethnified but locally expressed global food product

Soup flavour explorations in developed markets

Latin America embraces pasta as a popular staple

With chilled pasta emerging as an alternative to dried format

New Western snacks market requires local flavour developments

PepsiCo exploring the full potential of snacks market in China

Olive oil singled out for a new niche in large Asia Pacific markets

Olive oil in China: Still a niche but growing

Storage concerns restrict ethnic food types: Ambient still triumphs

Foodservice and Other Developments Helping Ethnic Packaged Food Sales

Ethnic fast food trends tend towards Asian in mature EU markets

Sushi marches into the UK: Japanese food is the most progressive

Asian ethnics transition from foodservice to retail: Noodles n’ sauce

More packaged foodservice origin items evolve into larger retailers

Recession beater: Nando’s Group crosses over to retail sales

Bagged Doritos snacks tailored for sale in US Taco Bell restaurants

Unique business launch in UK ethnic food: The power of music

Celebrity cooks/chefs bring international fare to consumers at home

C elebrity chef sponsored soups and sauces market ethnic origins

Chocolate gifts become popular in Chinese packaged food market

Final Conclusions/Report Definitions

Big companies sometimes slower in reacting to ethnic food trends

Towards 2019: Migratory activity continues to influence ethnic food

P otential for top “ethnic-ready” packaged food categories to 2019

Ethnic food categories showing promise for innovation in 2014

Summary 1 g movement and investment fosters dynamism

Report terminology

Product categories

Retail distribution definitions

Why buy this report?

Want to find out more about this report?

Request more information

Megatrends

Strategy Briefing

The World on a Plate: Trends in Packaged Food Flavours and Ethnic Cuisine - Part 2

New Report Guarantee

About This Report

New Report Guarantee

Samples

Overview

Why buy this report?

How ethnic foods develop

Packaged food categories suited to “ethnic products”

Local flavour knowledge is vital

Additional opportunities: Foodservice moves to retail

More travel enhances sales

What this report includes

Why buy this report

Want to find out more about this report?

Table of Contents

Introduction

Scope

Objectives of global briefing

Key findings

Socioeconomics and movement transports ethnic flavours and food

Varying f actors influence the creation of ethnic packaged foods

Core Drivers and Country Readiness for Ethnic Foods

Country readiness: Always personal and driven by experience

Migration: Key in developing a country’s readiness for ethnic food

How things change: Trends in foreigner tallies by country over time

Mature, diverse markets attract migrants, jobs and ethnic food

With more diversity to come in the future for the UK

Traditional markets are less varied

But the future might be different

Recession impact: Labour export and ethnic food potential

Tourism: Increasingly important in shaping ethnic food trends

Destinations for big packaged food consumers and impact on sales

Fastest growth global destinations and cuisines by “tourist arrivals”

Which countries are ready? Market advances in ethnic food 2014

Which Categories are Most Suitable for Ethnic Foods

Which packaged food categories are most suited for ethnification?

Overall suitability of packaged food types for tailoring as ethnic food

Ready meals leads ethnic food

Progress in ethnic ready meals depends on consumer education

Ethnic ready meals diversity and prospects in Asia in 2014

Mediterranean popularity: Italian ready meals are quickly adopted

Ethnic meals value addition: Simplicity and convenience tailoring

Hot and spicy Latin American dinner mixes add value in UK/Ireland

Ethnic seasonings and spice blends for “scratch cooking”

Soy sauce represents a flavoursome alternative to salt in Russia

Traditional tomato preference translates to sales of pasta sauces

Soup: An easily ethnified but locally expressed global food product

Soup flavour explorations in developed markets

Latin America embraces pasta as a popular staple

With chilled pasta emerging as an alternative to dried format

New Western snacks market requires local flavour developments

PepsiCo exploring the full potential of snacks market in China

Olive oil singled out for a new niche in large Asia Pacific markets

Olive oil in China: Still a niche but growing

Storage concerns restrict ethnic food types: Ambient still triumphs

Foodservice and Other Developments Helping Ethnic Packaged Food Sales

Ethnic fast food trends tend towards Asian in mature EU markets

Sushi marches into the UK: Japanese food is the most progressive

Asian ethnics transition from foodservice to retail: Noodles n’ sauce

More packaged foodservice origin items evolve into larger retailers

Recession beater: Nando’s Group crosses over to retail sales

Bagged Doritos snacks tailored for sale in US Taco Bell restaurants

Unique business launch in UK ethnic food: The power of music

Celebrity cooks/chefs bring international fare to consumers at home

C elebrity chef sponsored soups and sauces market ethnic origins

Chocolate gifts become popular in Chinese packaged food market

Final Conclusions/Report Definitions

Big companies sometimes slower in reacting to ethnic food trends

Towards 2019: Migratory activity continues to influence ethnic food

P otential for top “ethnic-ready” packaged food categories to 2019

Ethnic food categories showing promise for innovation in 2014

Summary 1 g movement and investment fosters dynamism

Report terminology

Product categories

Retail distribution definitions

Why buy this report?

Want to find out more about this report?