THE STATE OF THE SPECIALTY
FOOD INDUSTRY 2015
The Specialty Food Association's State of the Specialty Food Industry is a joint research project prepared by Mintel
and SPINS/IRI. The research encompasses the three most recent calendar years of sales data and includes figures for
58 specialty food categories, pulled from the SPINS database of mainstream and natural food stores. In addition,
Mintel surveyed specialty food manufacturers, importers, distributors, brokers, and retailers to develop the statistics
presented in this report.
Download a summary report with full charts
and data as well as more information at
specialtyfood.com/stateindustry2015
ABOUT THE RESEARCH
Design by Funnel Inc.
$$
ALMOND
butter
A
L
Total U.S. sales of specialty food topped $109 billion in 2014, an increase of nearly 22 percent over
2012, according to this year's State of the Specialty Food Industry report, produced by the Specialty Food
Association and Mintel.
Retail sales in multi-unit outlets, specialty food stores, and natural grocers hit $85.5 billion. Foodservice sales
account for 22 percent of all specialty food dollars, and the away-from-home share is growing at a faster rate
than retail. (It is important to note that the value of total specialty food sales excludes ingredients and products
used for food that is prepared by foodservice operators as well as excludes food prepared off-site at a commis-
sary for sale at a foodservice outlet in nonretail packaging, such as a deli sandwich.)
The size of the market is considerably larger than in previous reports due to a redefinition
of the specialty food market this year, relying specifically on SPINS data for sales through
mainstream.
You'll notice some changes to the presentation of this year's report. The following pages offer highlights of
key data from the research. A summary version with charts and data is available for download at
specialtyfood.com/stateindustry2015, along with definitions and brand examples for the 58
specialty food categories used in this report, and further information about the methodology changes.
By Denise Purcell & Ron Tanner
2A ❘ THE STATE OF THE SPECIALTY FOOD INDUSTRY