Contents of Specialty Food Magazine - APR 2012

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.

Page 42 of 63

SALES GROWTH OR DECLINE BY PRODUCT CATEGORY Product Category
Shelf-Stable Functional Beverages Yogurt and Kefir Energy Bars and Gels Rice Cakes
Nuts, Seeds, Dried Fruit and Trail Mixes Coffee, Coffee Substitutes and Cocoa Hot Cereals Frozen Fruits and Vegetables Bread and Baked Goods Soup
Chips, Pretzels and Snacks Nut and Seed Butters Water
Frozen Desserts Eggs
Cold Cereals Shelf-Stable Fruits and Vegetables Frozen Juice and Beverages Refrigerated Pasta and Pizza Sauces Teas
Refrigerated Condiments Shelf-Stable Juices
Ready-to-Drink Coffee and Tea Shelf-Stable Pastas
Frozen and Refrigerated Meats, Poultry and Seafood Beans, Grains and Rice Milk
Shelf-Stable Pasta and Pizza Sauces Carbonated Beverages Candy and Individual Snacks Condiments, Dressings and Marinades Refrigerated Salsas and Dips Other Dairy and Alternatives Refrigerated Pasta Entrees and Mixes
Refrigerated Juices and Functional Beverages Baking Mixes, Supplies and Flour Frozen Lunch and Dinner Entrees Cookies and Snack Bars Seasonings Oils and Vinegars
Pickles, Peppers, Olives and Other Vegetables Frozen Breakfast Foods Shelf-Stable Salsas and Dips Conserves, Jams and Spreads Pudding and Shelf-Stable Desserts Cheese and Cheese Alternatives Frozen Appetizers and Snacks Crackers and Crispbreads Sweeteners
Shelf-Stable Meat, Poultry and Seafood Other TOTAL
% Change 2009–2011
203.5 95.7 49.7 12.6 38.4 48.3 19.8 24.6 18.3 11.2 18.0 29.5 15.9 13.7 22.1 7.6 9.0 -4.2 -2.4 11.5 15.4 7.5 22.5 9.2 16.4 7.4 17.7 10.1 6.0 15.5 8.4 26.4 14.5 18.2 5.3 8.8 5.9 3.6 8.5 9.1 4.1 6.1 15.3 7.0 5.2 2.1 10.5 5.2 5.0 5.6 1.0 24.1 17.2
%PFT OPU JODMVEF TBMFT UISPVHI 8IPMF 'PPET 5SBEFS +PF T PS 8BMNBSU %PFT OPU JODMVEF QSJWBUF MBCFM TBMFT PS 1-6 JUFNT %BUB NBZ OPU FRVBM UPUBMT EVF UP SPVOEJOH
8A [ 5)& 45"5& 0' 5)& 41&$*"-5: '00% */%6453: Specialty Foods % Change 2009–2011
21.8 18.7 15.4 -20.5 10.5 24.0 -2.0 4.2 2.7 -3.0 5.3 16.9 4.6 3.0 12.0 -2.5 -1.0 -14.0 -12.2 2.1 6.2 -0.9 14.2 1.4 8.8 0.0 10.5 2.8 -1.2 8.6 1.6 19.6 8.2 12.2 -0.3 3.3 0.8 -1.0 3.9 5.4 0.6 2.7 12.0 3.7 2.1 -1.0 7.7 2.5 6.3 8.0 4.5 5.8 5.1
All Foods
Variance (% point)
181.7 76.9 34.3 33.0 27.9 24.3 21.8 20.4 15.6 14.2 12.7 12.7 11.3 10.7 10.2 10.1 10.0 9.8 9.8 9.4 9.2 8.4 8.3 7.8 7.6 7.5 7.2 7.2 7.1 7.0 6.8 6.8 6.3 6.0 5.5 5.5 5.1 4.7 4.6 3.7 3.5 3.4 3.3 3.3 3.2 3.1 2.8 2.7 -1.3 -2.4 -3.6 18.3 12.1
Source: .JOUFM 41*/4 /JFMTFO
This table shows which categories are growing faster in specialty than in all foods. For instance, Shelf-Stable Functional Beverages are doing well in all foods, with a 21.8 percent growth rate, but are exploding in specialty, with a 203.5 percent jump.