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Q: Refrigerated Food Industry in the U.S. ( Answered,   0 Comments )
Subject: Refrigerated Food Industry in the U.S.
Category: Family and Home > Food and Cooking
Asked by: rollirish-ga
List Price: $100.00
Posted: 23 Sep 2006 15:28 PDT
Expires: 23 Oct 2006 15:28 PDT
Question ID: 767884
I would like an overview of the U.S. Refrigerated Foods industry. I am
primarily interested in how big it is, how fast it is growing, what is
driving the growth, and what the trends are. I am further specifically
wondering about
1) refrigerated soup
2) refrigerated entrees
3) regrigerated sauces

Clarification of Question by rollirish-ga on 23 Sep 2006 15:29 PDT
I would like to know this by about 9/27

Request for Question Clarification by czh-ga on 27 Sep 2006 01:29 PDT
Hello rollirish-ga,

I am working on your question and finding lots of relevant
information. I am going to bed now and I will resume my search in the
morning. Please let me know what time you must have your answer today,
9/27? Thanks.

~ czh ~
Subject: Re: Refrigerated Food Industry in the U.S.
Answered By: czh-ga on 27 Sep 2006 19:37 PDT
Hello rollirish-ga,

My research shows that there is a tremendous amount of information
available about all aspects of the US refrigerated food industry.
Unfortunately, most of the detailed and specific information is
contained in very expensive market research reports. Below I?ve
included some of the most relevant reports for your special interest
in refrigerated soups, entrees and sauces. You can find very
comprehensive information in these if you can afford to buy the
report. Some of them may be available ?by the slice? so you can buy
just the section that interests you.

Even if you can?t afford to buy the whole report, you can gather lots
of details to provide you with an overview by studying the Abstract
and Table of Contents for the reports I?ve listed. Many of these
provide statistics about sales and growth rates, market trends and
competitive information and a list of the main companies in the field.

In addition to the market research reports, I?ve also found some
articles that discuss various aspects of the size of the US
refrigerated foods market. The statistics quoted in the articles and
press releases reporting on the market research reports provide some
industry statistics that should be useful to you. I?ve highlighted
these whenever I came across some meaningful numbers. I suggest that
you read the articles to get the full context for these.

The picture is confusing as to whether the market for refrigerated
prepared foods is growing or not. It is clear that consumers want food
that is easy to prepare. In recent years there was huge growth in Home
Meal Replacements. Originally, these were strictly meals that were
prepared outside the home and were ready to take home hot or simply
reheated. Grocery stores and supermarkets entered the home meal
replacement sector and offered products for take out mostly in their
deli sections. Recently refrigerated/chilled home meal replacements
have entered the picture. These include soups and entrees and are now
moving out of the deli department to the meat counter and other
sections. The market is not clearly defined and it is constantly
changing. Below I?ve included articles (and highlighted statistics
available) to help you understand these changes.

There are several drivers for the adoption of refrigerated prepared
foods by American households. There is a tremendous demand for
convenience foods and refrigerated take home meals that are easy and
quick to heat in the microwave are convenient for busy consumers.
There is a trend to smaller households and households not sitting down
to shared meals. Refrigerated prepared foods can be tailored to
individual tastes and needs.

Another noticeable selling point for refrigerated prepared foods is
the customer?s acceptance of these as healthy, fresh and wholesome.
Many of the producers of these products emphasize these factors in
marketing these products.

In addition, refrigerated prepared foods come in greater varieties
than the old frozen or canned products they replaced. It seems that
there is a demand for more interesting flavors and ethnic oriented
products that has led to innovation in this market.

Rollirish-ga, I trust that the information I?ve collected will meet
your needs. Please don?t hesitate to ask for clarification if any of
it needs further expansion or explanation.

Best wishes for your project.

~ czh ~

Food Market Research Reports
Refrigerated Foods Market Research Reports

Refrigerated Foods - US
Mintel International Group Ltd. 
December 1, 2005
86 Pages - Pub ID: GN1207018
Price: $2995
Refrigerated Foods - US

Executive Summary 
Sales rise as Americans desire to spend less time in the kitchen 
Trends in household size favor market 
Refrigerated sides fuel market growth 
Highly diversified supply network 
In-store advertising and promotion are key to increasing awareness 
Supermarkets are responsible for near total distribution 
Growth opportunity lies in only half of respondents having bought
refrigerated foods
Market outlook is positive


FDM sales of refrigerated meals and side dishes are estimated near
$1.7 billion in 2005, excluding sales through Wal-Mart, with sales
rising 46% between 2000 and 2005. Mintel recognizes a number of
factors driving sales growth:

 -- increased demand for convenience among consumers and their equally
strong desire for wholesome, home-cooked meals for themselves and
their families
 -- growing sophistication of the American palate, fueling innovation
within the category
 -- trend towards smaller households

Mintel expects growth in the refrigerated foods market will remain
strong, setting a precedent in the perception of meal preparation. Any
product that capitalizes on convenience and caters to Americans?
growing taste preferences will help drive this market to new heights.

This report examines sales of refrigerated foods sold as meals or meal
components. The following categories are included:

 -- refrigerated entrées?including breakfast entrées, chilli,
dinners/entrées, soups and handheld non-breakfast entrées (i.e. wraps
and gyros)
 -- refrigerated side dishes?including appetizers/snack rolls
(exclusively Asian products), prepared salad/fruit/coleslaw,
sauerkraut, and side dishes (including mashed potatoes and macaroni
and cheese)

FDM (Food, Drug, and Mass Combined xWal-Mart)

Soup - US - June 2006
Pub Time: 2006/06
Published by : Mintel International Group Ltd, 
Distributed by : Global Information, Inc. 
Price: US $ 2995.00

This report aims to offer a comprehensive view of the soup market.
Research includes use of canned and dried soup; occasions for eating
soup; brands purchased; amount of soup used in the last seven days;
attitudes towards soup; and important factors in soup purchasing.
Total U.S. sales of soup are predicted to increase 3% at current
prices, reaching $3,953 million, but to decrease 10% at constant
prices from 2005 to 2009.

Six years of specific sales data provide a factual and impartial
presentation of the market as a whole. Mintel also evaluates the
performance of individual sectors in the market, and provides
information about the major companies and brands. Using the SPSS
forecasting package, Mintel creates a five-year forecast of U.S.
retail sales, revealing potential opportunities for growth and product

Chilled Processed Food in the United States
Euromonitor International 
February 1, 2006
42 Pages - Pub ID: EP1310086
Price: $800
Countries covered: United States

Euromonitor International's Chilled/Processed Food in the USA report
offers a comprehensive guide to the size and shape of the market at a
national level. It provides the latest retail sales data (2000-2005),
allowing you to identify the sectors driving growth. It identifies the
leading companies, the leading brands and offers strategic analysis of
key factors influencing the market - be they new product developments,
distribution or pricing issues. Forecasts to 2010 illustrate how the
market is set to change.

Product coverage: chilled/processed meats, fish and seafood, smoked
fish and seafood, chilled lunch kits, chilled ready meals, chilled
pizza, chilled soup, chilled/fresh pasta and chilled noodles

Retail Prepared Refrigerated Foods: The Market and Technologies
Food Spectrum LLC 
March 1, 2002
322 Pages - Pub ID: FDSP797523
Price: $1895
Countries covered: United States

Food Spectrum estimates 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 from Food Spectrum. 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

Pasta Sauces - US - April 2006
Pub Time: 2006/04
Published by : Mintel International Group Ltd.
Distributed by : Global Information, Inc.
Price: US $ 2995.00

The pasta sauces market in 1999 was just over $1.4 billion, and by
2004 it had moved to just under $1.4 billion (at FDM, excluding
Wal-Mart). Mintel estimates that, overall, the market grew from $1.5
billion in 1999 to $1.6 billion in 2004. These higher figures amount
to growth of 6% over five years--less than the rate of inflation. But
this does not imply that the market was in any way stable, stagnant,
or inactive, as companies scrambled to respond to a number of trends.

Competing products, such as frozen family dinners, have created
challenges for pasta sauce manufacturers, drawing consumers away from
pasta sauce with the very appeal that lured them there in the first
place: convenience. Declining family sizes have also proved

This report includes shelf stable (jarred and canned) and refrigerated
pasta sauces. Both tomato-based and cream-based sauces are included,
as are herb- and other vegetable-based varieties (e.g. pesto, made
from basil, garlic, nuts, cheese or primavera, and vegetables).

Market For Sauces And Gravies
Kalorama Information 
June 1, 1995
261 Pages - Pub ID: AA387
Countries covered: United States
Price: $1,625   Now 50% off the original sale price of $3,250.

This informative report by Kalorama Information includes new product
descriptions and analyses, and current and projected sales figures,
including data from IRI, with forecasts through the year 2000. Product
analyses illustrate corporate response to changing ethnic demographics
and its effect on consumer tastes and health concerns in this
burgeoning market. Eight significant market segments are detailed in
this report that reveals the market forces and new developments in
Italian food sauces, meat and poultry sauces, dry sauce and gravy
mixes, Mexican sauces, liquid gravies, Oriental sauces, hot sauces,
and seafood sauces. Corporate profiles of Borden, Campbell Soup,
ConAgra, Clorox, Nestl, Reckitt and Colman, RJR Nabisco, and Unilever
are included.

Retail Prepared Refrigerated Foods
Complete Report: $1895
Mini-Report ? Entrees: $595
Mini-Report ? Pasta and Sauces: $395

Mini Study on Entrees, Dinners and Value-added Meat & Poultry
Retail Prepared Refrigerated Foods: The Market and Technologies

This 75-page condensed mini study focuses on the market and
technologies for ready-to-cook and ready-to-heat refrigerated entrees,
meal kits, and value-added beef, pork, and poultry products.

Increasing consumer desire for convenient products requiring a minimum
of preparation and cooking time has resulted in a growing market for
chilled prepared foods.

Market Trends:

The key market driver has been the consumer desire for convenient
products that require a minimum of preparation and cooking time.
Chilled prepared foods have also been ideally suited to take advantage
of trends such as healthy eating and the growth of snacking. Many
lines ? especially in the UK ? are positioned as ?good for you?, while
the fact that some chilled foods can be eaten immediately increase
their appeal as snacks.

Soup's On 
By Bob Garrison
New products, packaging stir up sales in a hot category.

Just how big are refrigerated and frozen soups? Try soooo big that one
of the nation?s largest grocery retailers recently selected chilled
soup as one of the chain?s most pivotal private-label businesses. Last
summer saw Safeway Inc., Pleasanton, Calif., launch a $100 million
?Ingredients for Life? marketing campaign (coupled with a major store
remodeling effort) to promote its high-quality perishables and
proprietary brands.

In fact, annual sales of retail chilled soups, excluding Wal-Mart,
grew 58 percent during the 52-week period ending April 16, 2006,
reaching $109.2 million (excluding chili), according to data from
Chicago-based Information Resources Inc.

Stirring up the pot: soup is comforting, but consumers want more
excitement and flair. While traditional standbys, such as clam chowder
and cream of tomato, still dominate the market, soups with gourmet
ingredients, health-oriented ingredient labels and innovative
packaging quickly are graining ground
Prepared Foods,  May, 2005  by Tom Zind

Today, the excitement lies in more exotic concoctions, innovative
packaging and even organic/natural formulations. As the industry tries
to spur interest in a food category that, while floundering, still has
the ability to connect with consumers on multiple levels, companies
are thinking beyond the traditional can of soup.

That's what Mintel International Group Ltd. (Chicago) says in a May
2004 study of the soup category. With overall soup sales hardly
budging year-over-year, Mintel says the industry is looking for ways
to make soup more enticing. Manufacturers are finding some success by
introducing more ready-to-serve soups, soups that are heartier and
products that hold their flavor and consistency longer.

Convenience runs a close second. Mintel says sales of condensed and
dry soups that take time to prepare are fading. They are taking a
backseat to refrigerated, ready-to-serve and soups in microwave-ready

The flavor explosion is being fueled by both consumer demand for more
complexity and the ability of base, stock and flavoring suppliers to
fashion more nuanced products.

"Our suppliers have stepped up to get us the very latest bases,
extracts and flavors to make innovative products," says Renate
DeGeorge, corporate chef at Winter Gardens Quality Foods Inc. (New
Oxford, Pa.), a manufacturer of refrigerated soups for retail and

Fairfield Farms Kitchens (Brockton, Mass.) has found consumers are
willing to pay for its refrigerated RTS organic and natural soups.
President and CEO Frank Carpenito says the company's Moosewood brand,
which includes both natural and conventional vegetarian/vegan soups,
and its Organics Classics line of organic soups, are attracting a
growing following.

Formulating natural and organic soups, especially those that are sold
refrigerated, can pose a challenge. Kettle Cuisine, a Chelsea, Mass.,
supplier of some 70 such soups to retail and foodservice, manages to
do it by carefully selecting the freshest ingredients and using
natural preservatives like citric acid.

New Organic Classics HomeStyle Soups

Fairfield Farm Kitchens, creators of Organic Classics, the leading
brand in the Organic frozen entrees category, is continuing its torrid
expansion in the organic prepared foods segment with the introduction
of three premium quality, USDA-certified refrigerated organic soups.

The timing for the introduction of new Organic Classics Refrigerated
Soups couldn?t be better. Busy Americans have always loved the taste
of homemade soups, but today, most of them no longer have the time to
make soups from scratch.

According to the Organic Trade Association (OTA), the +78% growth in
the ?Organic Meat, Poultry & Seafood? category represented the fastest
growing organic segment for 2003. Moreover, recent Datamonitor
research projects the overall U.S. organic market will top $30 billion
in 2007. Despite such encouraging statistics, most organic providers
have been slow to respond to these trends, but such has not been the
case with Fairfield Farm Kitchens. Less than eighteen months ago, the
Company played the role of category pioneer when it launched what has
become an incredibly successful line of six restaurant-quality,
refrigerated, organic vegetarian soups under its Moosewood label.
Today, Moosewood Organic Vegetarian Soups hold a dominant market share
position in the Organic/Natural Refrigerated Soup Category.

Kettle Cuisine, Inc.

With more than twenty years of experience making freshly prepared
soups for top restaurants, we decided to make these soups available as
single-serving, fresh refrigerated soups -- conveniently sold in
microwaveable ten-ounce cups. Made painstakingly from scratch, our
soups for one have proven to be ideal for a quick lunch or an
afternoon snack.

Kettle Cuisine plans $4M expansion of Chelsea plant
Boston Business Journal - March 17, 2006

CHELSEA -- Soup maker Kettle Cuisine Inc. is cooking up a factory
expansion plan to satisfy a growing consumer appetite for prepared

The consumer decrease in cooking from scratch created the frozen-food
industry, and sales of high-quality refrigerated prepared foods are
now on the upswing, said Rob Hardy, an associate principal at The Hale
Group Ltd., a Danvers-based management consultant to the food

Despite Kettle's enthusiasm for its packaged soups, data from
Chicago-based retail sale research company Information Resources Inc.
show that sales of ready-to-serve wet soup only edged up in the past
few years to $3.73 billion in 2005 from $3.68 billion in 2003.
Information Resources tracks sales at food, drug and mass merchandise
stores excluding Wal-Mart Stores Inc., which withholds its sales data.

The short shelf life of refrigerated soups has prevented the rise of a
true national player, said the Hale Group's Hardy. Even ampbell Soup
Co. of Camden, N.J., isn't operating nationally with its StockPot
Inc., its fresh-soup subsidiary in Woodinville, Wash., he said. That
constraint creates room for players like Kettle, Hardy said.

Campbell Announces Plans to Build $80 Million Plant for its Fast
GrowingPpremium Refrigerated Soup Business

CAMDEN, NJ, July 15, 2005--Campbell Soup Company (NYSE:CPB) today
announced plans to build a new $80 million, 220,000-square-foot
culinary campus in Everett, Wash. for its fast-growing premium
refrigerated soup business. The new facility will enable the company's
StockPot business to increase its production capacity by 50% when it
relocates from its present campus in Woodinville, Wash. The new
StockPot facility is expected to start up in the summer of 2006.

Campbell acquired StockPot Inc., which makes restaurant-quality,
fresh-refrigerated soups and sauces for the food service industry, in
1998. StockPot's products, which have achieved double-digit growth
over the past four years, are sold across the U.S. as part of
Campbell's Away From Home division. StockPot is a share leader in the
refrigerated soup category in the food service and supermarket

Monterey Gourmet Foods, Inc. (NASDAQ: PSTA)

Founded in 1989, Monterey Gourmet Foods now produces more than 120
different fresh gourmet food products for the premium food consumer
that are distributed in more than 9,600 retail and club stores
throughout the United States, selected regions of Canada, the
Caribbean, Latin America and Asia Pacific. Monterey Gourmet Foods'
USDA-inspected fresh refrigerated gourmet food products are produced
at facilities in Salinas, (Monterey County) California; Eugene,
Oregon; and Seattle, Washington. Monterey Gourmet Foods continues to
introduce new product lines such as gourmet refrigerated and frozen
entrees, grilled wraps and whole wheat pastas that are focused outside
of its traditionally strong base of pasta and sauces. Recent
acquisitions of Casual Gourmet Foods and Sonoma Cheese Company have
allowed the Company to expand into the areas of award-winning
sausages, premium refrigerated soups and gourmet cheeses with the
effect of building a diversified and stable platform for growth that
reduces any dependence on one product category or distribution

Chilled entrees? They're groovy, baby! New generation of offerings
ready to "meat" consumers.
Refrigerated & Frozen Foods 
Date: Oct 2003

Not since the late '90s Home Meal Replacement boom--where retailers
made a conscious effort to compete against restaurant take-out--have
refrigerated entrees sold so well.

Information Resources data show supermarket dollar and unit sales
rising 13.4 percent and 11.1 percent respectively to near $700 million
during a 52-week period ended August 10. A similar story comes from
ACNielsen, which included refrigerated entrees among the six fastest
growing convenience-oriented food and cleaning items at retail.
Looking back on 2002, ACNielsen said chilled entree sales rose 20
percent to more than $1 billion across the firm's market wider
tracking area of grocery, drug and mass merchandising outlets
(excluding Wal-Mart).

Among the refrigerated entree category's top brands are Perdue Farms,
Hormel Foods, Tyson Foods, John Morrell and Lloyd's.

Although refrigerated entree merchandising may vary from chain to
chain, the category's home seems to have shifted over to the meat

Sector Insight: Home meal replacements - Faster food. 

Thanks to the ever-growing tide of time-poor consumers, this
relatively new category is providing a valuable revenue stream for

The concept, imported from the US, suffers from being ill-defined.
According to Mintel, it was originally classified as a 'complete
cooked meal served hot at a supermarket counter for off-premises/home
consumption'. The definition has since been broadened to encompass
complete, cooked foods including pre-packaged meals, chilled bagged
meals, in-store prepared pizzas and rotisserie food. HMR products do
not include chilled or frozen ready meals, other deli counter-prepared
foods, takeaways or delivered meals.

Refrigerated Home Meal Replacements in Supermarket Showcases

Impulse buying accounts for a large proportion of home meal
replacement sales, so it is important that HMR?s are visually

Publication: The National Provisioner
Publication Date: 01-AUG-04

What's cookin'? Refrigerated dinner entrees continue on a mature
segment path, with innovative products balanced by sales ups and
downs.(Refrigerated Entrees-Dinners)

Article Excerpt

Refrigerated dinner entrees represent one of those hard-to-pin-down
categories. In the mid-1990s, home meal replacements were touted as
the next best thing to sliced bread, or at least sliced homemade pot
roast. Then, just a couple years ago, a shakeout of sorts occurred,
and various heat-and-serve meals were castigated in some circles for
lacking flavor and consistency.

Like many predictions and analyses, the market reality is somewhere in
the middle. Data from Chicago-based Information Resources, Inc. (IRI)
reveals sales of refrigerated dinner entrees are pegged at $650.4
million, a 5.5 percent-slide from this time last year. Still, within
the category, some manufacturers have posted healthy gains.

Currently, the category is lead by private-label products. 

Meanwhile, companies that have not yet had a presence in the
refrigerated entree section are investing in new cooking and packaging

Refrigerated Dinners/Entrees

                              DOLLAR SALES%

Total category  $650,446,592    (-5.5%)
Private label     97,981,408   (-24.0)
Lloyds            89,301,744    (-2.0)
Hormel            75,204,384      9.0
Tyson             63,573,048     51.0
Louis Rich        51,147,120  6,746.1

(52 Weeks Ending 7/11/04)
Source: Information Resources Inc. (IRI), Chicago IL

Superior Farms Introduces "Cucina Superiore" Gourmet Refrigerated Meat Pasta Sauces
Market Wire,  January, 2005  

Superior Farms, the largest processor of lamb and veal in the United
States, announces the launch of "Cucina Superiore," a new brand of
gourmet refrigerated meat pasta sauces.

"Until now, families wanting fresh meat pasta sauce have either had to
cook all day or add their own meat and fresh vegetables to bottled
sauce. Neither alternative was fast or easy. Cucina Superiore solves
that problem for today's busy families by combining lots of hearty
meat and fresh vegetables into an easy-to-prepare, great tasting
premium pasta sauce," says Les Oesterreich, CEO of Superior Farms.
"Cucina Superiore allows us to extend our offering of high quality
meat products in an easy-to-prepare and affordable format."

The Refrigerated Foods Association (RFA) is an organization of
manufacturers and suppliers of prepared, refrigerated food products
and their suppliers (Associates), joined together to promote food
safety, share information and expand the industry.

Refrigerated and Frozen Food

Magazine exclusively serving refrigerated and frozen food processors
and their logistics partners.

Sauces & Condiments
Companies that manufacture, process, and/or market shelf-stable and
refrigerated sauces, condiments, pickles, and preserves, including
ketchup, salsa, pasta sauce, salad dressings, mayonnaise, vinegar,
relishes, olives, peanut butter, jams, jellies, and marinades.

Selection of premium (fee) articles on refrigerated food industry

State of the Industry, Part 2: satisfying America's appetite; A
snap-shot of retail-level refrigerated, frozen food trends.(MARKET
From: Refrigerated & Frozen Foods  | Date: October 1, 2004  |

Kettle Cuisine's fresh refrigerated soups.(Market basket: a showcase
of new products, ideas and manufacturer news.)
Food Management ;  September 1, 2003 

Fresh ideas: ready to "meat" the new class of refrigerated entrees?
(Refrigerated Meals & Entrees).(Brief Article)(Product Announcement)
Refrigerated & Frozen Foods ;  June 1, 2002

Ready-to-eat revs up: newer flavors and a demand for convenience are
bolstering consumer interest in refrigerated heat-and-serve
entrees.(heat-and-serve foods)
The National Provisioner's Meat & Deli Retailer ;  September 1, 2005

Growth in the Refrigerated Foods market in U.S will remain strong,
setting a precedent in the perception of meal preparation.
Business Wire ;  June 15, 2006 


refrigerated soups market
refrigerated food industry OR market
refrigerated soups OR entrees OR sauces market
refrigerated soups OR entrees OR sauces market OR industry
refrigerated OR chilled soups OR entrees OR sauces market OR industry
Home Meal Replacements
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