Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/282647
14A ❘ THE STATE OF THE SPECIALTY FOOD INDUSTRY SPECIALTY FOOD BROKERS GLUTEN FREE 57% 14% 57% 29% 50% 43% 21% 14% 50% 7% 7% 43% 14% 64% All Natural Local* Non-GMO Organic Eco-Friendly Fair Trade Sustainable *"Local" is defined as within 200 miles of operator Multiple answers accepted THE BROKER VIEWPOINT: NATURAL/ETHICAL CLAIMS Source: Mintel Interests Consumers Most Today Will Grow the Most in the Next Three Years Average Annual Sales: $2,582,950 Average Number of SKUs: 1,607 Data may not total 100 due to rounding Source: Mintel 2012 % 2013 % Up 20% or more 12 14 Up 10–19% 19 43 Up 1–9% 44 21 Unchanged 12 14 Down 1–9% 12 7 Down 10–19% — — Down 20% or more — — DOLLAR SALES CHANGE Nearly four in five brokers reported positive sales growth in 2013. The highest percentage recorded growth between 10 and 19 percent. Channels Serviced in 2013 % Channels Serviced: Multiple answers accepted. Source: Mintel Fastest Growing Channels: Data may not total 100 due to rounding CHANNELS SERVICED AND FASTEST-GROWING CHANNELS % Indicating Fastest- Growing Channel Among channels serviced by specialty food brokers, 100 percent service specialty food stores; brokers also see that segment as the fastest growing. 100 79 71 43 36 29 — 29 14 14 7 14 7 14 Natural Supermarkets (e.g., Trader Joe's, Whole Foods Market) Conventional Supermarkets (e.g., Kroger, Safeway) Foodservice (e.g., restaurants, cafes, cafeterias) Mass Merchandisers (e.g., Target, Walmart) Other Specialty Food Stores Online More than half of brokers surveyed report seeing that local offerings continue to be of interest, and all natural is keeping pace. As seen among manufacturers and distributors, half of brokers note significant interest surrounding the non-GMO claim now, and even more (64 percent) see it growing in the years to come. SOI_2014.indd 102 3/18/14 8:33 AM