Dallas, TX (PRWEB) October 07, 2012
The main and very evident message to pizza purveyors: enhance the overall healthfulness of your pizza, and experiment with options providing more clear-cut healthfulness without sacrificing taste. As per the report “The Pizza Market in the U.S.: Foodservice and Retail”, menu trends reveal a wealth of cuisine-driven growth opportunities:
- Push more mileage out of fusion cuisine.
- Use pizza to mainstream a wider variety of leaner proteins.
- Leverage vegetable variety.
- Up the sophistication ante through premium and more exotic natural cheeses and sauce experimentation.
- Exploit the on-the-go innovation potential of the breakfast daypart.
Scope of analysis in this U.S. Pizza Market in Foodservice and Retail report includes pizza sold at restaurants, with an emphasis on the full-service and limited-service establishments, and at retail, with an emphasis on frozen pizza. This report presents U.S. pizza restaurant market sizing and forecasts segmented by sales at 1) full-service restaurants and 2) limited-service eating places. Our U.S. retail pizza market size and forecast is segmented by sales of 1) frozen pizza and 2) refrigerated pizza (each at grocery/supermarkets, mass merchandisers, drug stores, supercenters, dollar stores, club stores and specialty stores).
This analysis is comprised of three segments: frozen pizza, refrigerated pizza, and pizza products, as well as their respective sub-segments. This report also includes extensive analysis of consumer demographics, attitudes and behaviors as relate to the pizza industry, as derived from Experian Simmons national consumer surveys. In addition, The Pizza Market in the U.S. features an extensive and exclusive analysis of Packaged Facts’ August 2012 proprietary pizza survey (with 2,000 respondents) commissioned exclusively for this report.
Report coverage also includes:
- Usage penetration, usage frequency, and usage share among 10 pizza procurement sources/types consumption trends in 17 foods/food types, including restaurant pizza, frozen pizza, fresh/refrigerated pizza, healthy food, home cooked meals, and leftovers.
- Pizza menu trends, focusing on menu item penetration and menu item incidence by restaurant segment, including top proteins, ingredients, cheeses, sauces, varieties, kids’ menus, and health marketing claims.
- Factors driving the restaurant pizza purchase decision, including (ranked) pizza ordering influencers; restaurant pizza eating rationales; choice of eating participants; over eating, use of promotions; and healthy option awareness.
- Pizza restaurant delivery/pickup versus dine in; pizza chain usage versus independent pizza and non-pizza restaurant usage; items ordered from the menu; how delivery/pickup versus dine in affects the order.
- What motivates consumers to eat more pizza, including healthier pizza, personal size pizza, on-the-go options, international/ethnic pizza options, and gluten–free pizza options.
- Frozen pizza sales and product trends among Nestlé, Schwan and General Mills
- Analysis of seven leading pizza restaurant chains (California Pizza Kitche, Domino’s Pizza, Little Caesars Pizza, Papa John’s, Papa Murphy’s, and Pizza Hut), including menu, promotion, technology, guest traffic, and other demographic trends; customer mobile phone engagement, custom food segmentation engagement, and selected sales information.
Despite the significance of key consumer trends such as health and convenience, taste remains the dominant influence on consumer choice. Flavor innovation is integral to new product development and cross-category migration represents a proven method of inspiration. This report provides a review of the most interesting flavor developments in food and drinks and highlights areas of opportunity. Identify the top, fastest-growing, and new flavors in the major food and drink categories and use highlighted examples to discover the potential of flavor migration as well as understand what works and what doesn't in this industry.
New bakery and cereal flavors include new savory sources such as Sea Salt and Seaweed, as well as the confectionery flavors, Nougat and Marshmallow. Red and berry fruits (Plum, Forest Fruit, and Red Fruit) also appear as new flavors in this category. The sweet and savory mix of new flavors in this category is interesting.
It is interesting to note that popular, traditional flavors are evolving courtesy of their development and description in terms of their authenticity, provenance, and specificity. Some recent product launches feature varietal flavors of strawberry such as Senga, or Wild Strawberry.
Almonds have traditionally been seen as a specialist nut for confectionery, snacking and baking, but more recently they are appearing in a range of categories, having been successfully promoted by growers and manufacturers. In the decade up to 2011, North American per capita consumption of California Almonds grew 71%.
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