Culinology - June 2017 - 7

E M E RGI NG trends

TOP 10 CATEGORIES
Sales of retail specialty food, in millions of dollars

Cheese and plant-based cheese
Frozen and refrigerated meat, poultry and seafood
Chips, pretzels and snacks
Coffee and cocoa (non-RTD)
Bread and baked goods
Chocolate and other confectionery
Yogurt and kefir
Frozen lunch and dinner entrees
Refrigerated lunch and dinner entrees
Condiments, dressings and marinades

2014
$4,422
$3,738
$3,570
$3,223
$2,798
$2,195
$2,042
$2,017
$1,963
$1,928

% Share
7.5%
6.3%
6.0%
5.4%
4.7%
3.7%
3.4%
3.4%
3.3%
3.3%

% Change
14-16
12.4%
11.4%
13.6%
12.1%
15.8%
10.0%
27.2%
18.1%
33%
8.1%

Source: Specialty Food Association

shelf-stable and refrigerated ready-to-drink
tea and coffee. Snack sales, which account
for about 28% of the specialty food market,
grew 16% to $16.3 billion.
The specialty food categories with the
highest dollar sales growth included eggs (up
184%), refrigerated ready-to-drink tea and
coffee (up 114%) and jerky and meat snacks
(up 86%).

Retail revolution
"Consumers are also making purchases
wherever they happen to be, changing the
retail food environment," Mr. Kafarakis said.
"The eagerness of all retailers including mass
market, e-commerce and food service to
capitalize on these consumer trends is transforming the marketplace."
On-line sales are accelerating, with third
party e-commerce and direct-to-consumer
web sites accounting for nearly 36% of
specialty food sales, while growth at retail
and food service has slowed, up 5.5%

Refrigerated
lunch and dinner
entrees sales
increased 33%.

compared to 9.1% in 2015. For the first
time, specialty food sales in multiunit grocery and mass merchants
outpaced growth of sales in natural
and specialty chains.

Specialty beverage
sales increased 24%
from 2014 to 2016 to
reach $10.5 billion.

A look ahead
Among product trends in the specialty food industry is an increased
focus on sustainability, with nearly 40%
of specialty food manufacturers producing sustainable products, up 22% from last
year. Manufacturers also plan to innovate
around gluten-free, non-GMO and convenient or easy-to-prepare in the coming year.
Plant-based, vegetarian and vegan food also
are areas of focus for more than a third of
manufacturers.
Specialty food retailers predict local
and regional foods will be a growing trend.
Additionally, a third of specialty food retailers
plan to develop more private label products
in 2017. *

Specialty eggs raked in the
highest dollar sales growth,
up 184%.

JUNE 2017 | Culinolog y |

7



Table of Contents for the Digital Edition of Culinology - June 2017

PRESIDENT'S letter -- An evolving industry
EMERGING trends -- Trends driving growth in specialty food
EMERGING trends -- Tapping the power of pulses
INGREDIENT trends -- RISING STARS among ancient grains
LABELING trends -- Signs of the times
EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
MEMBER profile -- HITTING the mark
MEMBER profile -- A new voice in food
EXPERT voices -- INSIGHTS from Industry Trendsetters
INDUSTRYNEWS -- Positioned for the future
INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
INDUSTRYNEWS -- RCA announces new officers
INDUSTRYNEWS -- Culinology awards honor industry leaders
PETITS fours -- Burger BOOM
PETITS fours -- Trends driving a category in transition
PETITS fours -- Plant-based trending? Think again, says NPD
PETITS fours -- Global savory snack market ripe for growth
PETITS fours -- How Tyson Tastemakers is changing the game
NEWS bites
Culinology - June 2017 - 1
Culinology - June 2017 - 2
Culinology - June 2017 - 3
Culinology - June 2017 - PRESIDENT'S letter -- An evolving industry
Culinology - June 2017 - 5
Culinology - June 2017 - EMERGING trends -- Trends driving growth in specialty food
Culinology - June 2017 - 7
Culinology - June 2017 - 8
Culinology - June 2017 - 9
Culinology - June 2017 - EMERGING trends -- Tapping the power of pulses
Culinology - June 2017 - 11
Culinology - June 2017 - INGREDIENT trends -- RISING STARS among ancient grains
Culinology - June 2017 - 13
Culinology - June 2017 - 14
Culinology - June 2017 - 15
Culinology - June 2017 - 16
Culinology - June 2017 - 17
Culinology - June 2017 - 18
Culinology - June 2017 - LABELING trends -- Signs of the times
Culinology - June 2017 - 20
Culinology - June 2017 - 21
Culinology - June 2017 - 22
Culinology - June 2017 - 23
Culinology - June 2017 - 24
Culinology - June 2017 - EDITORIAL -- Shifting animal welfare perceptions driving change across supply chain
Culinology - June 2017 - MEMBER profile -- HITTING the mark
Culinology - June 2017 - 27
Culinology - June 2017 - MEMBER profile -- A new voice in food
Culinology - June 2017 - 29
Culinology - June 2017 - EXPERT voices -- INSIGHTS from Industry Trendsetters
Culinology - June 2017 - 31
Culinology - June 2017 - 32
Culinology - June 2017 - 33
Culinology - June 2017 - INDUSTRYNEWS -- Positioned for the future
Culinology - June 2017 - INDUSTRYNEWS -- RCA conference brings taste of Culinology to Puerto Rico
Culinology - June 2017 - INDUSTRYNEWS -- RCA stirred it up in Puerto Rico
Culinology - June 2017 - 37
Culinology - June 2017 - INDUSTRYNEWS -- RCA announces new officers
Culinology - June 2017 - 39
Culinology - June 2017 - INDUSTRYNEWS -- Culinology awards honor industry leaders
Culinology - June 2017 - 41
Culinology - June 2017 - 42
Culinology - June 2017 - 43
Culinology - June 2017 - PETITS fours -- Burger BOOM
Culinology - June 2017 - PETITS fours -- Plant-based trending? Think again, says NPD
Culinology - June 2017 - PETITS fours -- How Tyson Tastemakers is changing the game
Culinology - June 2017 - 47
Culinology - June 2017 - NEWS bites
Culinology - June 2017 - 49
Culinology - June 2017 - 50
Culinology - June 2017 - 51
Culinology - June 2017 - 52
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