Specialty Food Magazine

WINTER 2015

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.

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You'd be hard-pressed to find a household in the U.S. that doesn't stock at least one box of cereal in the pantry. Even so, this $11 billion category is experiencing yet another year of sales declines. But there's hope with a marked increase in hot cereal consumption, innovative packaging launch- es, and improved nutritional profiles—all showing that cereal isn't just for breakfast anymore. RESEARCH SPOTLIGHT: UP DOWN UP DOWN CEREALS of adults in the U.S. purchase cereal The category dropped since 2009 to cereal, especially oatmeal, is up 6% since 2012 to of consumers agree it can be eaten at any time of day product claims a re down introductions a re up Top fl avors in n ew ce real product launches Hot $1.4 billion Cold 87% of sales varieties GREW 68% sin ce 2 011 to $36 million Glu ten-Free RESEARCH SPOTLIGHT: 94 % 39.9 % 5 % 87 % Fruit 10.8 % 24.6 % 43.9 % Unflavored/ Plain Chocol ate Berry -23.9 % -28 % -34 % Honey Maple/ Brown Sugar All-natural New packaging Since 2009: Claims of high /added fiber are up 1,654 % cereal segment represents NEW 68 % GROWTH $11 billion BRANCH OUT 97.1 % @ FIND MORE from this report online BY DENISE SHOUKAS INFOGRAPHIC: FUNNEL, INC research spotlight 112 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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