Hello,
I am responding to your question regarding information on the sausage
and specialty meat industry, including trends. A university librarian
whose department includes Business, I also searched business
databases, and surprisingly to me, the articles I found there are also
available to you free through the free 7-day trial of the HighBeam
Research site below, in fact a more recent edition of the "Sausage
Report" than was in the library databases. I also found that the
MarketResearch.com Academic 600 page processed meat industry report,
listed below, available for free download with free registration, is
also far more extensive than most similar industry survey reports I
found in our library.
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University of Missouri
Meat Industry Focus Team
"...changing consumer demand opens the door for new market niches with
specialty sausages. New opportunities for sausages parallel changes in
the food industry with regards to convenience and variety. Sausage is
no longer seen as a side item, but as an ingredient in an entrée.
Increases in the ethnic populations in the U.S., expected to continue
for the next two decades, increase market opportunities for Italian,
Spanish, Hispanic and Muslim food products. Tastes are becoming
increasingly sophisticated not only reflecting these ethnic cultures
and spices, but also the increasing demand for flavor combinations and
textures using red wine, cilantro, ginger, calametto olives, fresh
produce and fresh herbs. With the consumer demanding healthier
products, chicken is increasing in popularity as a sausage main
ingredient and opportunities exist for all natural, low fat, no
hormones or antibiotic-free
sausage products.
Successful sausage makers are the ones that can identify new trends,
quickly adapt production methods to meet changing demand, and
continually look for the next niche market."
(See site for further information)
Lauri Garman
Livestock Team Leader
Missouri Department of Agriculture
Ag Business Development Division
1616 Missouri Boulevard, Jefferson City, MO 65102
http://agebb.missouri.edu/commag/mift/fandq.htm
(Contact information available on the website)
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MarketResearch.com Academic
"Please login or register for free access to our collection of premium
market research reports. You'll receive in-depth report information
and support from our experienced research specialists as you find and
compare the most relevant, current and credible research available."
The U.S. Market for Refrigerated Processed Meats - Volume II: Category Focus
Packaged Facts
4/1/2002 - 302 Pages
Abstract | Table of Contents
(Full 302 pg. report, and also Volume I, available for free download)
http://tinyurl.com/5obh5
"Volume II of this two-volume study by Packaged Facts study covers the
three largest categories of the $14-billion U.S. refrigerated
processed meats market. Those categories are:
-lunchmeats and lunch kits
-frankfurters and dinner sausage
-breakfast meats
For each category, Packaged Facts presents sales data and forecasts
for the years 1997 through 2006, marketer and brand shares based on
Information Resources Inc.'s InfoScan sales-tracking data, and
demographic profiles of consumers based on Simmons Market Research
Bureau data for spring 2000. For each category, the report also
examines factors to market growth, analyzes the
competitive situation, reviews new product and marketing trends, and
discusses retail dynamics."
"Click here for details about the Volume I companion to this study"
"For each category, the report also examines factors to market growth,
analyzes the competitive situation, reviews new product and marketing
trends, and discusses retail dynamics"
"Consumer Focus: Sausage
15% of Households Are Heavy Users
30% of Larger Households Are Heavy Users
Sharper Profile for Pre-Cooked Sausage
Upscale Profile for Turkey and Light Sausage
Patty Form Fits Smaller, Older Households
Broad Minority Appeal for Hot/Spicy Sausage "
"Marketers Introduce Specialty Bacons
Flavored Breakfast Sausages Appeal to Adventurous Consumers
Breakfast Meat Marketers Stress Versatility "
"Dinner Sausage Supermarket Sales Increase Steadily
Table 3-5: U.S. Supermarket Sales of Dinner Sausage, 1997-2001 (dollars)
Figure 3-4: Projected U.S. Retail Sales of Frankfurters and Dinner
Sausage, 2001-2006 (dollars)
Projected Market Growth
Sales to Top $5 Billion in 2006
Table 3-6: Projected U.S. Retail Sales of Frankfurters and Dinner
Sausage, 2001-2006 (dollars)"
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News Release Archive 7-11
"The specialty sausage market is the fastest-growing segment in
supermarkets, led by Italian, Bratwurst, and Kielbasa or Polish
sausage. A survey of Major League baseball parks, a bastion of hot dog
sales, showed that baseball fans are eating about half as many
sausages as hot dogs. Sausage consumption peaks in October (can you
say Oktoberfest?), although sales spike in May and July as well.
Consumers are more adventurous and willing to try new tastes and
flavors,? said Joe Carlton, director of fresh foods at 7-Eleven, Inc"
(See site for full article)
http://www.7-eleven.com/newsroom/articles.asp?p=2245
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National Pork Board
Pork use grows by billions in foodservice
"Several pork items experienced growth of 19 percent or more during
the three-year period, including Italian specialty sausage"
http://www.porkboard.org/News/NewsEdit.asp?NewsID=175
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This site offers a free seven day trial where you can view articles on
sausage trends:
"Get unlimited access to the full text of articles, the complete set
of productivity tools, and all of HighBeam Research's powerful
research areas. Sign up for your Free 7-Day Trial."
I found four articles on your topic:
"The right stuff: the sausage category goes from the frying pan into
the fire when it comes to hot new products, packaging, and consumption
trends." (Annual Sausage Roundup)
National Provisioner, The, February, 2004 by Petrak, Lynn
http://tinyurl.com/4424g
"Links to the future: as the low-carb/high-protein craze continues,
the sausage industry is smoking with new flavors and convenient
products to augment continued category growth." (Supermarket Fresh
Food Business)
Progressive Grocer, February, 2004 by Major, Meg
http://tinyurl.com/4xsr3
"Specialty meats." (Buyer Scan).
Gourmet Retailer, December, 2001 by Moran, Michelle
"Whether it's in spite of or due to ongoing food safety concerns,
retailers are discovering a better-educated consumer ready to purchase
specialty meats not only for their quality, but because of the
accountability of the source. Consumers, who are becoming increasingly
concerned about the origin of their meat products, are purchasing
specialty meats more frequently. In addition, as more Americans
entertain at home, they're placing greater emphasis on the quality of
products they serve on their tables. Today's home chefs aspire to
serve restaurant-worthy meals in their home..."
http://tinyurl.com/645lq
"The missing link: following other food industry trends, sausage and
frankfurter manufacturers seek to penetrate the marketplace with
flavor, convenience, and size." (Annual Sausage
Report).(U.S.)(Industry Overview)(Statistical Data Included)
National Provisioner, July, 2002 by Petrak, Lynn
http://tinyurl.com/5wcmn
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This interviews a CEO on trends in the sausage and meat industry:
The Wall Street Transcript Online: TWST
Interview with Martin Davey, CEO Cranswick plc
(UK meat & agribusiness company)
(See site for rest of excerpt)
"TWST: Can you tell us about current market conditions as we speak and
the trends and drivers looking forward?
Mr. Davey: The market in which we operate can be split into two
distinct areas. There are pockets within the market which are growing
and growing strongly, markets such as continental foods, premium
sausages and premium hams. Within fresh pork products, there is growth
in areas where there is product development and enhancement of the
products by way of various coatings that are applied to the product.
There are for example marinates that are applied to the products as
well as various stuffings that are put in the pork. In addition to
that, there is consolidation taking place within the sector where
businesses are joining together in order to derive greater
efficiencies. The trends are very much focused on the more convenience
style food products and also products that meet the changing tastes of
the UK consumer. It is very much towards convenience and premium
products, including meat products that
traditionally are found more readily in mainland Europe, what we deem
to be continental style meats. That is certainly growing strongly in
the UK with growth of 15% plus per annum. In the premium sausage and
ham market we have seen similar levels of growth."
"This interview is a small excerpt from a comprehensive interview
published in The Wall Street Transcript on 07/13/02"
(Full article available with subscription)
http://www.twst.com/notes/articles/lts066.html
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(Full article) Reprinted from Meat Business Magazine
Cleveland?s Sausage Shoppe In the Business of Survival
"Owners Norm and Carol Heinle credit advice from industry friends as
key to their success. Much of that advice is captured in this report,
and now available to other small processors... Norm says that Buckman
spent his leisure time promoting the industry and its future. When
Norm called him for advice, two years into the buyout, Buckman
suggested the Heinle?s go to the American Association of Meat
Processors convention."
http://sausageshoppe.com/meat_business.htm
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I hope these are useful. Please let me know if I can be of further
assistance. jdb-ga |
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