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Retail Prepared Refrigerated Foods: The Market and Technologies

  • ID: 10788
  • March 2002
  • Region: North America, United States
  • 280 Pages
  • Food Spectrum, LLC
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We estimate that the market for prepared refrigerated foods sold from U.S. supermarkets totaled $9.5 billion in 2001, and will exceed $12 billion in 2005. Find out what's hot--and what's not--in supermarket deli, produce and meat departments with this one-of-a-kind report. This report provides an overview of the market size and trends, and a summary of the technologies used, for the following product categories:

- Fully-prepared entrée and dinner products sold from full-service and self-service deli sections
- Value-added meat and poultry, including supermarket foodservice poultry programs
- Prepared salads, including prepackaged and bulk products
- Value-added produce, including bagged lettuce, “dry” bagged salad, and value-added fruit and vegetable products
- Pizza
- Pasta
- Sauces, gravies and marinades, and
- Lunch kits

This comprehensive study provides:

- Total market size and sales trends
- Sales forecasts through 2005
- InfoScan Review data from Information Resources, Inc.
- 35 detailed tables and figures
- Profiles of major competitors and their shares of market
- Sales by supermarket department
- READ MORE >

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Executive Summary
Report Scope and Methodology
Chapter One. The Market (56 pages)
Size of the Total Market
Entrees and Dinners
- Branded Entrees and Dinners
- Store Branded Products
- Foodservice Products Sold by Weight
Value-added Meat and Poultry
- Branded Value-added Meat and Poultry
- Products Prepared at Store
- In-Store Poultry Foodservice Programs
Pizzas and Pizza Kits
Lunch Kits
Pasta
Sauces, Gravies, and Marinades
Value-added Produce
- Bagged Lettuce
- Dry Bagged Salads
- Other Value-added Produce Products
Prepared Salads
Manufacturers' Brands Share of Market

Sales of Prepackaged Products and Competitors' Shares of Market
Current Market Structure
- Majority of Sales Controlled by Top Five Competitors
- Branded versus Private Label Products
Entrees and Dinners
Lunch Kits
Pizza, Pizza Dough, Crusts, and Kits
Pasta
Sauces, Gravies, and Marinades
Fresh Cut Salads
Salads and Coleslaw
Historic Sales Trends
Other Sales Categories
Self-service Deli Department Sales
Full-service Deli Department Sales
Market Forecasts
Shifts in Supermarket Department Sales
Ways in Which Market Growth Can Outpace These Forecasts
Chapter Two. Entrée, Kit, and Component Products (50 pages)
Segment Review
The Competitive Set
Commercial Foodservice Expenditures
The Competitive Set at Retail
Trends Affecting the Segment
Trends in Retail Foodservice
Trends by Category
Entrees and Dinners
Value-added Meats and Poultry
Lunch Kits
Pizza
Pasta
Sauces, Gravies, and Marinades
Chapter Three. Prepared Salads and Value-Added Produce (31 pages)
Segment Overview
Trends Affecting Both Categories
Category Distinctions
Trends Affecting Prepared Salad Products
Limited Data on the Category
Market Structure
- Size of the Total Retail and Foodservice Market
- Leading Competitors' Shares of Market
- Increasing Brand Consolidation
Consumer Perceptions
Product Review
Trends Affecting Value-Added Produce
Variations in Retail and Foodservice Requirements
Effects of Retailer and Supplier Consolidation
Size and Trends in Value-added Produce Product Categories
- Bagged Lettuce
- Value-added Vegetables
- Potato Products
- Fresh Cut Fruit
The Competitive Set
- Fresh Produce Sales and Consumption
- Sales of Frozen and Canned Vegetables
Chapter Four: Company Profiles (31 pages)
ConAgra, Inc.
Del Monte Foods Company
Dole Food Co., Inc.
General Mills, Inc.
Kraft Foods, Inc.
Nestle S.A.
Perdue Farms, Inc.
Performance Food Group Co.
Reser's Fine Foods, Inc.
SCIS Food Services, Inc.
Tyson Foods, Inc.
Chapter Five: Current and Emerging Technologies (70 pages)
Introduction
Overview of Hurdle Technologies
Formulation Hurdles
Acidulants
Water Activity Control
Antimicrobial Agents
Antioxidants
Blanching
Thermal Processing Hurdles
Hot Fill, Quick Chill
Post Pasteurization
Non Thermal Processing Hurdles
Ultra High Pressure
Irradiation
Pulsed Light and Pulsed Electric Fields
Packaging Hurdles
Modified Atmosphere Packaging
Clean Room Packaging
Packaging Materials
Active Packaging Systems
Intelligent Packaging Systems
Food Safety
HACCP
Food Safety Case Study
Temperature Control
The Cold Chain
Superchilling Solutions
Recommendations
Summary and Outlook

Appendix A. Company Names and Addresses
Appendix B. Overview of Microbial Pathogens

List of Tables and Figures
Table 1-1: Estimates of the Total Market for Prepared Refrigerated Foods Sold Through U.S. Supermarkets, 2000 and 2001
Table 1-2: Dollar and Pound Volume Sales and Average ACV Weighted Distribution of Prepackaged Refrigerated Foods Sold Through U.S. Supermarkets, by Product Category, for the 52 weeks Ending Mid-June 1999, 2000, and 2001
Table 1-3: Average Retail Per-Pound Prices of Prepackaged Refrigerated Foods, Sold Through U.S. Supermarkets, by Product Category, for the 52 weeks Ending Mid-June 1999, 2000, and 2001
Table 1-4: Prepared Refrigerated Food Sales, Sold From Self-service Deli Sections, by Product Type, 2000
Table 1-5: Full-Service Deli Department Sales, by Product Type, 2000
Table 1-6: Retail Value-added Produce Sales Volume, by Category
Table 1-7: Sales Forecasts of Prepared Refrigerated Foods Sold Through U.S. Supermarkets, by category 2000 through 2005
Table 1-8: Supermarket Sale Forecasts of Prepared Refrigerated Foods, by Product Category and Store Department, 2001 versus 2005
Figure 1-1: Share of Branded, Private Label, and Foodservice Sales, Among Selected Products, 2001
Figure 1-2: Supermarket Dollar and Pound Volume of Prepackaged, Prepared Refrigerated Foods, Mid-June 1999 through Mid-June 2001
Figure 1-3: Share of U.S. Supermarket Dollar Volume of Prepackaged, Branded and Private Label Refrigerated Foods, by Product Category, for 52 Weeks Ending Mid June 2001
Figure 1-4: Share of U.S. Supermarket Pound Volume of Prepackaged Branded and Private Label Refrigerated Foods, by Product Category, for 52 Weeks Ending Mid-June 2001
Figure 1-5: Share of Prepackaged Prepared Refrigerated Food Dollar Volume Sold Through Supermarkets, Held by Major Competitors 52 Weeks Ending Mid-June 2001
Figure 1-6: Share of Supermarket Dollar Volume Held by Private Label Versus Branded Products, for 52 Weeks Ending Mid June 2001
Figure 1-7: Share of Supermarket Dollar Volume of Prepackaged Entreé and Dinner Products Held by Leading Competitors for 52 Weeks Ending Mid-June, 2001
Figure 1-8: Share of Supermarket Dollar Volume of Prepackaged Pizza Products Held by Leading Competitors for 52 Weeks Ending Mid-June, 2001
Figure 1-9: Leading Suppliers' Share of Supermarket Dollar Volume of Prepackaged Sauce, Gravy, and Marinade Products for 52 Weeks Ending Mid-June, 2001
Figure 1-10: Leading Suppliers' Share of Supermarket Dollar Volume of Prepackaged Fresh Cut Salad Products for 52 Weeks Ending Mid-June, 2001
Figure 1-11: Leading Suppliers' Share of Supermarket Dollar Volume of Prepackaged Salad and Coleslaw Products for 52 Weeks Ending Mid-June, 2001
Figure 1-12: Supermarket Dollar Volume of Prepackaged Prepared Refrigerated Foods, by Product Category, 52 Weeks Ending Mid-June 1999, 2000, 2001
Table 2-1: Food CPI Prices and Expenditures as a Share of Disposable Income, 1985 through 2000
Table 2-2: Comparison of Supermarket Sales of Refrigerated Prepared Foods and Non-Refrigerated Prepared Foods
Table 2-3: Examples of Refrigerated Entrée Kit Product Introductions in 2001
Table 2-4: Examples of Value-added Meat Products Introduced by Major Processors
Figure 2-1: Timeline of Prepared Refrigerated Entrée and Pizza Introductions and Withdrawals, 1985 through 1992
Figure 2-2: Annual U.S. Per Capita Consumption of Beef, Pork, Chicken, and Turkey, 1960 to 2000
Figure 2-3: Share of Major Meats and Poultry Consumed, In the U.S., On a Per-Capita Basis, in 2000
Table 3-1: Examples of Prepared Salad Products Introduced by Major Processors
Table 3-2: Average Per-Pound Prices of Fresh Vegetables Purchased in Retail Stores, by Type of Vegetable, 1989, 1994, and 1999
Table 3-3: Examples of Value-added Potato Products Introduced by Major Processors
Table 3-4: U.S. Per Capita Consumption of Fresh Vegetables Purchased in Retail Stores, by Type of Vegetable, 1989, 1994, and 1999
Table 3-5: Supermarket Sales of Frozen and Canned Fruits and Vegetables, 2000
Table 5-1: Formulation Hurdles
Table 5-2: Thermal and Nonthermal Processing Hurdles
Table 5-3: Packaging Hurdles

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Chapter One: The Market
- Total supermarket sales for all categories (including branded and private-label prepackaged products, products "put up at store, and retail foodservice sales)
- InfoScan Review data from Information Resources, Inc. for all categories
- Shares of market held by leading manufacturers for all categories
- Forecasts of total market sales through 2005
- Shifts in supermarket department sales

Chapter Two: Entrée, Kit and Component Products
- Qualitative trends and factors driving the segment (entrees and dinners, value-added meat and poultry, pizza, pasta, sauces, and lunch kits)
- Retail and foodservice competitive set analysis
- Retail foodservice trends
- Detailed discussion of trends and factors affecting each product category
- Analysis of product withdrawals from major manufacturers

Chapter Three: Prepared Salads and Value-added Produce
- Marketing and technology trends and factors driving the segment
- Detailed discussion of trends and factors affecting each category
- Estimate of total retail and foodservice sales for each category
- The competitive set for value-added produce products

Chapter Four: Company Profiles
- Detailed discussions of the 11 leading prepared refrigerated foods suppliers
- Companies include: ConAgra, Del Monte, Dole, General Mills, Kraft, Nestle, Perdue, Performance Food Group, Reser's, SCIS Food Services, and Tyson.

Chapter Five: Current and Emerging Technologies
- Packaging technologies, such as MAP and active packaging systems
- Methods to assure food safety, including HACCP and superchill
- Thermal and nonthermal technologies, such as sous vide, irradiation, and ultra high pressure
- Formulation technologies, such as antioxidants and antimicrobial agents

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"Interesting, definitive, and thought-provoking! A good look at both the opportunities and weaknesses of today's chilled prepared foods. It should be a must-read for executives entering strategic planning sessions regarding the future of the retail industry."

Lee Smith, Publisher
Deli Business Magazine

"At last! This report provides hard and fast information that our industry has needed for years. It is a must for anyone in the refrigerated foods business--as well as companies that are considering entering the market."

Judy Stokes, Founding Executive Director
Terri Dougherty, Executive Director
Refrigerated Foods Association

"A must-read resource...for businesses wanting to build their supermarket prepared, refrigerated food programs. Great perspectives on trends, competitive analysis and growth opportunities for pre-packaged, branded and private label concepts."

Mary Kay O'Connor, Director of Education
International Dairy-Deli-Bakery Association

"As someone who has direct experience and immediate responsibilities in the refrigerated foods market, this study is as solid and concise, as it is encyclopedic. A research tool that more than covers the market numbers, it comprehensively addresses the technologies - an essential tool for product development and management."

Jan Payne, Business Development Manager
Food Protection Ingredients
Rhodia, Inc.

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