Food Market Research Bundle: Fats and Oils - ReportsnReports

To maximize your market research dollars, we've assembled one PDF featuring two critical research studies focused on fats and oils products. Each study provides a comprehensive collection of information, insight, and unique analysis not offered in any other single source. The first study emphasizes market sizing, forecasts, demographic attitudes, spending trends, social concerns, economic trends influencing consumer behavior, figures, tables, and much more. The second study emphasizes culinary trend tracking and new product development opportunities

Explore comprehensive Table of Contents of this report @ http://www.reportsnreports.com/reports/135859-food-market-research-bundle-fats-and-oils.html.

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Fats and Salad/Cooking Oils in the U.S.: Butter, Margarine, Olive Oil, and Beyond

Fat and oil products are a huge and growing market, with 2011 sales of $9.2 billion projected to near $10.6 billion by 2016. Research supporting the important role of specific types of fat in maintaining health has caused many consumers to rethink the role that fats and oils play in their diets, and marketers have responded by offering an increasing number of products squarely targeting those seeking healthy options. While value is still one of the primary drivers of purchases of fats and oils, with private-label products dominating in a few key categories, the economy has recovered to the extent that consumers are once again making health and convenience budgetary priorities.

This completely new report examines the U.S. market for fats and oils within the context of broader food industry trends in new product development and marketing. Major categories covered include butter, margarine, mayonnaise, cooking/salad oil, olive oil, cooking sprays, shortening, and popcorn oil. To accommodate the complexities of the U.S. market within shifting socioeconomic contexts, the report investigates not only the sales data, new product introductions, and marketing strategies, but also the lifestyle patterns determining trends in fats and oils.

Custom Packaged Facts consumer survey data provide insight into fats and oils usage, purchasing patterns, and health and wellness trends across consumer demographics, and Experian Simmons Market Research Bureau data provide a detailed look at category-level and brand penetration levels. The report uses Information Resources, Inc. InfoScan Review data to quantify mass-market marketer and brand shares across seven product categories, and SPINSscan data to present category sales breakdowns in the natural and gourmet/specialty channels. Marketer and brand profiles in major categories further define the relationship between consumer attitudes and the market exigencies of product development.

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Fats and Oils: Culinary Trend Mapping Report

Fats and oils are undergoing a career revival from nutritional villains to essential components of dietary equilibrium. Fueling this sea change are a number of compelling drivers, including nutritional science that is pushing through new ideas about how our bodies use and metabolize fats. Additionally, whole-food minded writers, thinkers, and consumers are turning to the fats used in pre-industrial times to recapture what they feel is lost goodness. The nose-to-tail and farm-to-table culinary trends also bring to the fore fats from farm animals that once dominated home and restaurant kitchens but lost favor in recent decades. All of these drivers are pushing new points of view and new products in the fats and oils category.

With this paradigm shift around fat metabolism and influx of new culinary products, it is the ideal time to take a closer look at the types of fat used in existing products and menu items and assess them for possible nutritional overhauls, flavor upgrades, and even recipe tweaks that could add to authenticity.

Fats and Oils: Culinary Trend Mapping Report by Packaged Facts and the Center for Culinary Development (CCD) is designed to help participants in the food industry seize a leading position and give consumers a new perspective on the fats and oils in foods via innovative products. Buyers will find three overarching consumer trends-Health and Wellness, Flavor Boosting and Authenticity-driving the individual culinary trends featured in Fats and Oils: Culinary Trend Mapping Report.

Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream:

• Stage 1: The ingredient, dish and/or cooking technique appears at upscale dining establishments, ethnic and popular independent restaurants.
• Stage 2: The item is featured in specialty consumer-oriented food magazines such as Bon Appetit plus retail stores such as Sur La Table that target culinary professionals and serious home cooks.
• Stage 3: The item begins to appear in mainstream chain restaurants-Applebee's or Chili's-as well as retail stores such as Williams-Sonoma that target recreational cooks.
• Stage 4: Publications such as Family Circle and Better Homes and Gardens pick up the buzz.
• Stage 5: Finally, the trend makes its way to quick service restaurant menus and either starts to appear or gains increased mainstream presence on grocery store shelves.

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