Meat, Seafood and Poultry - UK - October 2013
“Ready to cook products with sauces or flavourings have been a key NPD area in chilled fish. Such innovation should be well-placed to help also the other segments to appeal to the majority of users looking for easy to prepare products and tap into popular flavour trends.”
– Kiti Soininen, Head of UK Food, Drink & Foodservice Research
Some questions answered in this report include:
- How important are healthier options to meat, poultry and seafood consumers?
- Which segments could further leverage convenience?
- How can the seafood market support usage through innovation?
- How can companies continue to drive enthusiasm for red meat?
Sales of meat, poultry and seafood are expected to reach £17.3 billion in 2013, a 20% increase since 2008, while volume sales have grown by nearly 5% to an estimated 2.8 million tonnes. The horsemeat incident has taken its toll on specific sectors in 2013 while others have flourished, with evidence of consumers choosing fresh over frozen cuts, and poultry and chilled fish benefiting. Suppliers also face pressure from government and consumers to offer reduced fat/salt options.
Affordability remains a key measure in this market, as witnessed during 2013 by fridge stalwarts bacon and sausages as pork prices rose. The gradual recovery of consumer spending should therefore boost overall market prospects and encourage take-up of added value options, the choice of which is growing.
Red meat definition
Red meat is defined for the purposes of this report as comprising retail sales of processed and unprocessed beef, pork and lamb (including mutton) for in-home consumption.
Unprocessed/raw meat includes all the major meat cuts of carcass meat, such as roasts, steaks and chops but also mince, diced and stewing meats, as well as offal products, such as liver and kidneys. It also includes red meat which has been marinated or glazed with a sauce.
Processed and cooked red meat includes:
bacon, sausages, burgers
ham, continental and other sliced cooked or cured meats including cooked sausages
canned meats to be served hot or cold (eg canned sausages, burgers, meatballs, pies, meat puddings and pie fillings).
Frozen red meat includes:
either raw/uncooked or processed red meat such as burgers.
Please note: sliced/canned meats includes poultry and game as well as red meat. Burgers includes some overlap with processed poultry.
Meat snacks are excluded from this report but are covered in Mintel’s Crisps, Salty Snacks and Nuts –UK, January 2013 report.
Poultry and game definition
Poultry is defined for the purposes of this report as comprising retail sales of processed and unprocessed chicken, turkey, and other poultry (duck and goose) for in-home consumption.
Unprocessed/raw poultry and game includes:
all primary cuts – fresh or frozen meat in whole-bird or portion format, including poultry which has been marinated or glazed with a sauce
Processed and cooked poultry and game includes:
frozen poultry including coated eg breadcrumbs or battered
chilled added value poultry includes poultry which has been taken a step further than adding a marinade or sauce eg breaded, battered and formed products.
Game meat includes grouse, guinea fowl, venison, pheasant, partridge, wood pigeon, wild duck, wild boar, rabbit and hare.
For the purposes of this report, game may be either quarry or farmed. The essential difference is that the former is indigenous to the UK, lives in the wild and is hunted during specified seasons, while farmed product is available most of the year.
Seafood is defined for the purposes of this report as comprising retail sales of fish and shellfish for in-home consumption. This includes fish (fin fish) and shellfish (including crustaceans), whether fresh, frozen or ambient, as well as processed and ready-to-cook products.
The word ‘fresh’ is used throughout this report in the context of how the products are offered in retail outlets. Thus ‘fresh’ when applied to species caught far from the UK, such as many Mediterranean fish, actually means freshly defrosted. The term ‘ambient’ is used to refer to the segment traditionally dominated by canned fish, which now also includes ambient fish in cartons, pouches and jars.
Sustainable seafood is broadly defined as coming from a source that can maintain future production without jeopardising the fish stock, or the broader ecosystem, from which it was acquired.
Excluded from this report are red meat, poultry or seafood-based ready meals, sales of red meat, poultry or seafood through the catering sector, eg fish and chip shops, chicken bars, and meat alternatives such as Quorn.
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