Prepared Foods - September 2008 - (Page 20)

new product trends In the Soup Consumer Opinions About Soup I like to try new flavors of soup Soup is very filling In general, packaged soup does not taste as good as homemade Soup often sits in my pantry/cupboard for weeks or longer before it is eaten I eat more soup in restaurants than at home % 56% 53% 48% 45% 16% n=1,747 adults aged 18+ who have Internet access and personally eat any kind of soup, July 2007 Source: Mintel/Greenfield Online store brands with leading brands on the shelf (to demonstrate price differences and the breadth of offering in private label), in addition to adding store-branded soups to prepared foods and refrigerated sections. Retailers are expanding their offerings beyond the standard chicken noodle/vegetable/tomato fare and even presenting foods in innovative packaging. Wal-Mart offers ready-to-serve Grilled Chicken and Sausage Gumbo Soup under its Great Value brand; Trader Joe’s has Roasted Corn Tortilla Chowder, Butternut Apple Soup and Portuguese Bean & Sausage Soup; and Target sells its own Archer Farms Organics Homestyle Carrot Ginger Soup, which also contains orange juice. Wegmans Food Markets’ microwaveable Fresh Hot Kettle Soups, which come in Spicy Thai, Tomato Basil Orzo and Escarole & Bean, are wrapped in heat-resistant “java-jackets” to protect the user’s hands when removing the hot soup from the oven. To combat the success of private labels, some brands, such as Paciﬁc Foods and Small Planet’s Muir Glen, successfully use their authentic, organic and all-natural heritage to convince consumers to pay a little extra. Other national brands are positioning their soups as premium and conveying marketing messages they believe will be meaningful (and worth more) to consumers. The Progresso brand has long been positioned as offering rich ﬂavor and quality ingredients—upscale yet mainstream. In 2007, Real Simple magazine deemed Progresso the best storebought chicken noodle soup, citing its homemade appearance and “chunks of real (not processed) white meat and a remarkably ﬂavorful, lightly salted broth.” Other major soup players are implementing descriptions with a homemade stance. (As illustrated in the chart “In the Soup,” nearly half of soup eaters agree with the statement: “In general, packaged soup does not taste as good as homemade.”) To evoke images of an old-fashioned kitchen, for instance, Campbell’s Stock Pot soup says on the label, “Kettle Made Daily.” Harry’s soups are “Kettle Cooked Small Batches.” In case that tactic does not grab the consumer, the soups are also prepared by “professionally trained chefs.” Campbell recently acquired its own celebrity chef with its July 2008 purchase of the Wolfgang Puck soup business. The company cites gourmet recipes, high-quality premium positioning and presence in the organic and natural sector of the market as factors in the brand’s appeal as an acquisition. See Food Master-INGREDIENTS, p. 158 September 2008 ● www.PreparedFoods.com http://www.savourysystems.com http://www.savourysystems.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - September 2008

Prepared Foods - September 2008 Contents Hitting the Shelves Talk Soup Why Kids Choose the Foods They Do MarketWatch Regulations Oaxaca: Land of the Seven Moles Flavor Secrets: A Touch of Garlic On the National Menu Emerging Healthy Ingredients: Staples to Stars Formulating for Texture and Viscosity R&D Applications Seminar: Tropical Fruits and Flavor Considerations R&D Applications: The Fifth Taste R&D Applications: Fiber Byproduct Adds Value Abstracts IFT Profile Fast-tracking with Fiber-ful Grains R&D Applications: Domestic New Superfruit NutraNews

Prepared Foods - September 2008

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