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

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: Ongoing movement and investment fosters dynamism

Report terminology

Product categories

Retail distribution definitions

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