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Breakfast Foods StatisticsCompiled by the staff of the Ruth Emerson Research Library (Copyright 2012, and previous years by the AIB International). The following document is a compilation of general information on
breakfast foods market statistics and trends and related topics. These citations were
recovered from AIB in-house databases, and represent original work by AIB personnel. Every
effort is made to ensure accuracy, but AIB accepts no liability for content of this
resource list. Sources of information on publicly held companies
http://www.sec.gov/edgarhp.htm 1997 Economic Census Reports Replaces the Census of Manufacturers reports. Topics include: Retail Bakeries, Commercial Bakeries, Confectionery Manufacturing From Purchased Chocolate, Cookie and Cracker Manufacturing, Chocolate and Confectionery Manufacturing From Cacao Beans, Dry Pasta Manufacturing, Flour Mixes and Dough Manufacturing From Purchased Flour, Frozen Cake, Pie, and Other Pastry Manufacturing, and Tortilla Manufacturing. Reports on other categories are also available. http://www.census.gov/prod/www/abs/97ecmani.html IDDBA Reports
Statistical Analysis "New Awakenings For Breakfast" by Donald Pszszola in Food Technology, Vol. 3, No. 11, p. 55-62, 64, 66-69. Profiles challenges food processors have in developing new products for the breakfast category. Consumers are looking for healthy convenient options made with whole grains, fruit, nuts while reducing sugar content . Cites recent research published on the importance of breakfast, the global market for whole grains and high fiber foods., Perspectives on trends in the breakfast category are given by Darren Seifer, Food & Beverage Analyst for the NPD Group Inc. “Battle for the cereal bowl” by Diane Toops in Food Processing, Vol. 71, No. 8, p. 50-55 (August 2010), p. :50-55. According to Mintel, the
cereal category increased 5.8% from 2007-2009, reaching $10.8 billion- 88.4% of store
sales were from cold cereals and 11.6% from hot. A mere 4 companies made up 80% of all
sales- Kellogg Co., General Mills, Quaker and Ralcorp. Though sales have declined, cereal
remains one of the most popular breakfast foods with 93% claiming to eat cold cereal and
68% eat hot cereal. To increase the health profile of cereals and cereal bars,
manufacturers are experimenting with adding fiber and whole grains. This article discusses
formulation challenges such as texture, bowl life, shelf life and off flavors. Includes a
chart of RTE cereals by brand for the 52 weeks
ending July 11, 2010. “Breaking off, ”in Prepared
Foods, Vol. 179, No. 8, p.15 (August 2010). A new convenient grab-n-go packaging for
breakfast on the run is the Breakfast Breaks portion controlled pack containing cereal, a
snack, fruit juice, milk and plasticware. "PepsiCo Pushes Breakfast in Bid to Heat Up Oatmeal," in The Wall Street Journal, Vol. 256, No. 23 (July 28, 2010). PepsiCo plans to increase promoting Quaker Oats Oatmeal in an effort to raise consumer interest in breakfast by providing them with a variety of healthy options. Includes a table with data obtained form Symphony IRI Group for the top five selling brands of hot cereal. Roberts, William. “Category analysis: Cereals and cereal
bars.” (May 2010) Prepared Foods. (179)
5:25-33. Profile of prepared cereals and cereal bars market. Whole grains remain a strong
market trend, as the USDA Dietary Guidelines now recommends 3 oz. of whole grains daily. A
Penn State study reports that "diets with high amounts of whole grains may help
achieve significant weight loss and also reduce the risk of chronic diseases such as
diabetes and cardiovascular disease." The high levels of polyphenols in whole grains
is believed to contribute to the reduced risk of cancer and coronary heart disease.
Discusses increasingly strict regulations of health claims in Europe and the U.S. Unique
grains are being utilized in more applications, such as the ancient grains- amaranth,
barley, oats, quinoa and spelt. Other options to increase the health of a cereal product
includes vitamin and mineral fortification. Includes a chart entitled "That's
Rich" which asks "How often do you consume foods and beverages described
as..." listing product claims describing antioxidant, iron and omega-3 content. "Bringing the heat," in Milling & Baking News, Vol. 88, No. 23 (Janaury 12, 2010). According to data obtained from Information resources dollar sales of hot cereal/oat meal for the 52 weeks ending November 29, 2009, declined 2% from the same time a year go to $874,476,600. During that time period Quaker Oats Co. and Malt-O-Meal Company were the only vendors that declined in sales. Perspectives on the category are given by March Schiller, president of Quaker Oats; David Wenner, chief executive officer, B & G Foods; and Sam K. Reed, chairman and chief executive officers of TreeHouse. Hot cereal products profiled included Quaker Oatmeal, Cream of Wheat products including the Heathy Grain and SpongeBob Square Pants varieties, Malt-O-Meal, products from Bob's Red Mill including Gluten Free Rolled Oats, Gluten Free Steel Cut Oats and Might Tasty GF Hot Cereal, Kellogg's Kashi Heart to Heart oatmeal, and Ocean Spray Cranberry Instant oatmeal. "Consumers Desire Breakfast Throughout the Day," in Food Business News, Vol. 5, No. 21 ( December 8, 2009). According to research conducted by Technomic Inc., 46 percent of consumers surveyed are interested in eating breakfast anytime of the day. They survey is part of Technomic's Breakfast Consumer Trend Report. Includes comments on the breakfast category from Darren Tristano, executive vice-president at Technomic. "The Un-Invisible Bar," in Snack Food & Wholesale Bakery, Vol. 98, No. 6 (June 2009). Manufacturers in the bar category are introducing healthy value-added products that are made with nuts, fruits, fibers and added nutrients including C-Ester, and Omega 3, 6, and 9. According to data obtained from Information Resources Inc., sales in the bar category for the 52 weeks ending March 22, 2009 were $2,315.3 million. Perspective on the trends in the bar category are given by Jeff Caswell, director of marketing at Quaker Snack Bars; Doug VanDeVelde, Kellogg's senior vice president, marketing and innovation; Kent Spalding, vice president of marketing for Weetabix North America; Eric Harr, media director at Organic Food Bar Inc., and Michelle Ferguson, vice president of brand startegy for Cliff Bar & Co. Includes a table with dollar and unit sales for bar categories that include granola, breakfast/cereal/snack, nutritional/intrinisic health value, rice snack squares, and all other snack/granola. "Consumers Counting on Cereal," in Milling & Baking News, Vol. 88, No. 5 (May 5, 2009). According to data obtained from Information Resources Inc. Sales of ready-to-eat cereal increased 3% to $6,598,820,000, despite the current economic recession. This overall category growth, while a price hike played a part, was primarily due to consumer seeking economic, nutritious and convenient foods. Chart is included for the "Top-selling ready-to-eat cereal vendors" which provides dollars sales, annual change, and unit sales for the 52 weeks ending March 22, 2009 (excluding Wal-Mart). Comments on sales trends for the ready-to-eat cereral category are given by Ken Powell, cheif executive officer of General Mills, and David Mackay, president and c.e.o. of Kellogg. "In-Store Sales Tracker: Muffin Varieties Answer Range of Customer Demand in Modern Baking, Vol. 23, No. 4 (April 2009), p. 11. This month's in-store sales tracker focuses on instore muffin sales. According to data obtained from the Perishables Group, muffin sales accounted for 20% of breakfast category sales for the bakery department, making it the third largest breakfast category for the bakery department (behind donuts and sweetgoods). The average weekly sales for muffins were $401 per store or an 5.5% annual increase. Muffins were 4.4% of total bakery sales, which is a 0.1% annual decline. Includes regional break down of muffin sales that illustrates that muffin sales are the highest in the East where average sales per week were $925, compared to lowest level in the South, where weekly sales were $232. Sales were reported for the 52 weeks ending November 39, 2008, and were compared to sales for the 52 weeks ending November 29, 2007. Includes chart showing the average weekly dollar sales per store by region (2007-2008). Growth is shown in all regions for the two time periods, except for the West that had -.5% decline in weekly dollar sales from $340 in 2007 to $388 in 2008. "Morning Convenience With Coffee on the Side" by Sebolt, Allison in Food Business News, Vol. 4. No. 25 (February 3, 2009), p. 38. Available online at: http://www.foodbusinessnews.net with paid subscription. McDonald's reports that breakfast is 30% of its business. Top sellers on the breakfast menu are those items that are hand held that can be eaten on the go. Along with convenience items s consumers main choices for breakfast include coffee, health and wellness options that include low-calorie and low fat have fast casual chains such as Panera Bread, and Einstein Bros. to introduction new items to their breakfast menus. "Wendy's to Scale Back Breakfast Menu Plans." in Food Business News, Vol. 4, No. 24 (January 20, 2009), p. 11. Available online at: http://www.foodbusinessnews.net with paid subscription. Wendy's/Arby's Group plans to reduce the number of stores offering breakfast in almost half. Three markets will be expanded Pittsburgh, Kansas City, and Phoenix. Breakfasts sales at the chain only account for 2.2% of daily sales. "Survival of the Fittest," by Marina Mayer in Snack Food & Wholesale Bakery, Vol. 97, No. 8 (August 2008), p. 22, 24, 26.
"Granola and Natural Type Cereals in Major Upswing." in Phil Lempert-Facts, Figures & the Future (August 2008). Accessed October 21, 2008 at: http://www.factsfiguresfuture.com/archive/august_2008.htm. According to the Nielsen Company granola and natural type cereal products has become a $7 billion-plus category. Brand name products in the category posted sales of $167.7 million for the 52 weeks ending June 14, 2008 an increase of 17.9% for the same time period from a year ago. Other top products in the category are "natural" and "multigrain" products. Includes a table with dollar sales, percentage change in sales from a year ago, unit sales and percentage change in unit sales from a year ago for ready to eat cereal, hot cereal, granola & natural types cereal, hominy grits and wheat germ. "Breakfast Boom," by Bonnie Winston in InStore Buyer, Vol. 3, No. 5 (July 2007), p. 22, 24. Suggestions are provided for increasing instore sales for breakfast items. Includes recipes for egg, spinach, mushroom, (feta) cheese sandwich and an egg omelet. Notes that nutritionally and for weight loss purposes that breakfast is the most important meal of the day. Lists breakfast items still consumed at home according to a study by NPD Group as coffee, cold cereal, fruit juice, milk, bread, fruit, eggs, hot cereal, bacon and hot tea. The same reported also reported an increase in the consumption of cereal bars, yogurt and carbonated soft drinks. As the study from NPD Group indicates consumers are still eating some breakfast items at home but more often they are eating meals on the go with breakfast sales contributing $7.2 billion sales at fast food chains according to the Washington Post. Sales of coffee are tracked separately with this main breakfast item posting $18 billion in sales annually. "Sweetgoods Challenge Category Managers, " in Modern Baking, Vol. 21, No. 5 (May 2007), p. 24. According to a report from Perishables Group, sales of sweet goods increased 8.9 percent from a year ago with average sales per store of $560 a week. Sales for the report were for the 52 weeks that ended January 27, 2007. Includes a graph depicting peak sales times for sweet goods and a pie chart that breaks down the percentage of sales by product. Products highlighted include sweet rolls, Danish, coffee cakes, cinnamon rolls, flavored breads, Hispanic sweetgoods, and seasonal items such as turnovers and rugalach. Notes that sweet goods sales increase to $718 per week during the Christmas holiday due to guests being served these items for breakfast. "Muffins: Not Just for Breakfast," in Modern Baking, Vol. 21, No. 4 (April 2007), p. 18. According to the market research company Perishables Group muffin sales accounted for 4.5 percent of instore bakery sales. For the week that ended December 30, 2006, average weekly sales for muffins per store were $377. Weekly sales varied depending on the region the store was located. Includes a bar graph comparing weekly sales by region for the same time period for 2005 and 2006. A pie graph is provided with a breakdown of sales by muffin type including: regular muffins, mini muffins, muffin tops/crowns and gourmet/jumbo muffins. Comments on instore sales of muffins are provided by Mike Lamontane, bakery/deli department manager at the Slaisbury, NC Food Lion's Bloom. "Operators Wake Up to the Popularity of Breakfast Any Time of Day," in Nation's Restaurant News, Vol, 41, No. 11 (March 12, 2007), p. 12. Focuses on a report from the market research group NPD Group on breakfast foods. According to the report there has been a 64% growth in breakfast foods over the last five years. Family style chains reported a 44% growth for breakfast items in 2006 while 42% of breakfast foods consumed were at quick-service restaurants. Consumers between 35 and 49 had the largest share of breakfast food purchased during "non-morning meal" times with 21% of the market share. Consumers between the ages of 25 and 34 followed closing with a 20% market share. Includes comments on breakfast foods market from Bonnie Riggs, NPD restaurant industry analyst; Terri Funk Graham, vice president at Jack in the Box; and Danya Proud, McDonald's spokeswoman. "Redefining the Breakfast Occasion, " in Food Business News, Vol. 2, No. 24 (February 6, 2007), p. 28-30. (Available online with paid subscription at: http://www.foodbusinessnews.net. The breakfast category is an area where quick-service restaurant operators and packaged food processors are competing for market share. Comments on breakfast business at quick-service restaurants is given by Jim Skinner, chief executive officer at McDonald's Corp.; Teke O'Rouke, director of menu options and promotions at Jack in the Box; Dori Hickey, senior manager of product management at NPD Group; Lynn Dornblaser, director of custom publishing solutions at Mintel; Jim Ruelmann, vice-president of breakfast and snacking at Sara Lee's Food and Beverage Group. Includes a table highlighting key trends in the breakfast category including consumer eating habits, health trends, natural and organic products in the category and convenience due to time limits. A second table based on data obtained from Mintel International Group depicts market share percentage of various food products including cereal, breakfast bread, sweet breakfast bread and pastries, breakfast meats (sausage, bacon), yogurt, eggs, breakfast entrees, cereal bars and drinkable breakfast drinks. "Big Breakfasts Declining, Convenience Mini Meals Increasing" in The Food Institute Report , Vol. 80, No. 5 (February 5, 2007), p. 2-3. (Available online with paid membership at: http://www.foodinstitute.com). According to NPD's 2006 Morning Needs States Study. In home breakfast items that have shown growth since 1985 are "convenience products like granola, cereal bars, yogurt and carbonated soft drinks." Items reported to have declined since 1985 are toast and coffee. Includes a table with the percentage of in-home breakfasts that include various food items including: coffee, cold cereal, fruit juice, milk, bread, eggs/omelettes, hot cereal, bacon and hot tea. "Burger King Unveils New Breakfast Value Menu" in Food Business News, Vol. 2, No. 25 (February 20, 2007), p. 44. Announces the addition of a new 10 item value menu at Burger King Corp. New breakfast offerings include the Hamlette sandwich featuring ham, melted cheese and egg on a sesame seed bun served with honey butter and Cheesy Tots. "Food Makers Blend Tradition and Convenience" in Frozen Food Age, Vol. 55, No. 7 (February 2007), p. 20-22. (Available online with paid subscription at: http://www.foodbusinessnews.net). Consumers are looking for convenience when selecting frozen products for breakfast. New entries in this category aimed at convenience include Jimmy Dean's breakfast bowls, Eggo Stuffed French Toaster Sticks, Eggo Buttery Maple Syrup Minis, Strawberry Banana and French Toast flavors of Pillsbury Toaster Strudel, Bob Evans Brunch Bowls, Hot Pockets brand biscuits, additional entries for breakfast for the Hot Pockets and Lean Pockets brand, and Murry's French Toast Bites in Original and Cinnamon Blast. Includes a table on p. 22 based on a survey conducted by Market Tree of 400 consumers who rate twelve statements aimed at their decision to purchase frozen breakfast sandwiches. "Breaking Fast," in Prepared Foods, Vol. 176, No. 2 (February 2007), 9. Highlights the "Mintel Premiere-Breakfast Foods Report: The Market- US-October 2006." According to the report, sales of at-home breakfast foods is estimated to reach $29.6 billion in 2007 and is predicted to increase to $31.2 billion by 2011. Includes a table indicating the percentage of the top ten breakfast food claims in 2006 including: Kosher, vitamin/mineral fortified, low-/no-reduced-fat, convenient, all-natural, no additives/preservatives, low-/no-/reduced-trans fat, other, whole grain, microwaveable, and not specified. "Nutrition Bar Update," in Nutraceticals World, Vol. 10, No. 1 (January/February 2007), p. 32-34, 39.40. Archived articles available on publishers website at: http://www.nutraceuticalsworld.com. Research indicates that the consumption of nutrition bars include meal replacement and snacking with consumers being concerned with protein, fiber, calorie content, carbohydrates and sugar content in the bars they choose. According to SPINSscan data, mass market sales of bars are down 3% (includes Wal-Mart), with sales in the natural marketing showing growth of 15% Highlights new product introductions by Atkins Nutritionals, CLIF Bar, Dr. Soy, Garden of Life, Optimum Nutrition, PowerBar, and Attune Wellness. Includes a table highlighting research on the bar consumer that was presented by Kerry Ingredients in March 2006. Points of interest in the research include: consumption time, consumption time vs. 2005, consumption location, consumption location vs. 2005, purchase motivation, purchase motivation vs. 2005, impact on health, impact on purchase decision (including natural and organic influence), interest in health benefits, and conclusions. "Setting the Bar," in Baking & Snack, Vol. 28, No. 3 (April 2006), 39-40, 42, 44. Continued growth in the bar category has companies focusing on changing trends in the category. Profiles new products introduced by Nature's Path, Nestlé USA's PowerBar, and Nature Valley. Comments on the category are provided by David Neuwman, vice-president of marketing at Nature's Path Foods; Vanessa Wagner, public relations manager at Nestlé USA's PowerBar and Clare Kanter, associate marketing manager for Nature Valley."Fast Food Chains Turn to Breakfast to Boost Sales." in The Food Institute Report, Vol. 79, No. 2 (January 16, 2006), p. 2-3. Sales for the breakfast segment of the fast food market in 2005 were $31 million an increase from 2001 of 22% As a result of this increase in sales many fast food chains are adding new breakfast selections to their menu. Chains with new entries in the category include: Carl's Jr., Burger King, Chick-fil-A, Dunkin' Donuts, Hardee's, McDonald's, Papa John's, Sonic, Jack in the Box, Planet Smoothie, Quiznos Sub, Wendy's, Tim Horton's and Starbucks. Includes a table featuring the chain, item, cost and calories of some of the new breakfast entries. Article available online with paid subscription at: http://www.foodinstitute.com "Snack Trends 2006," in The Food Institute Report, Vol. 79, No. 2 (January 16, 2006), p. 1, 8. Highlights the Future Food Trends report from the market research company Technomic. According to this report common snack occasions include workplace treats, movies, while driving, cold leftovers, meeting break times, cocktail time, shopping treat time, after school, and food store sampling. Notes that cereal bars are now a $600 million market which adds to the growing "on-the-go breakfast" products available. Many restaurants are adding mini portions as part of the menu as more consumers are having snacks as meals. Article available online with paid subscription at: http://www.foodinstitute.com "Nutrition Bar Update," in Nutraceuticals World, Vol. 9, No. 1 (January/February 2006), p. 32-36. Archived articles available on publishers website at: http://www.nutraceuticalsworld.com. The nutrition bar category has expanded past low-carbohydrate food bars to include products that contain whole grains, fiber, low sugar and products that follow the glycemic index. According to Packaged Facts sales of nutrition bars in 2005 is projected to be more than $3 billion. A research report on the category by Mintel Research Company sites four reasons for growth in this category which include new products adding a variety of choices, portability or convenience, weight consciousness and increased sampling. Comments on nutrition bar trends are given by David Jenkins, president and CEO of NEXT proteins; Jay Jacobsen, brand manager at Optimum Nutrition, Inc.; Johnathan Gutwein, marketing coordinator at Universal Nutrition; Beth Newumann, vice president and chief marketing officer, Atkins Nutritionals; Eric Zaltas, nutritionist at PowerBar and Steve Grossman, vice president of Cliff Brands, Clif Bar & Co."Uneven Bars," by Lynn Petrak in Snack Food & Wholesale Bakery, January 2006, p. 34-36. Sales in the overall snack/granola bar category are a mixture of wide range of manufactures in the sub categories of this market segment. Includes tables with data obtained from the market research company Information Resources Inc. for the 52 week period of time ending November 27, 2005 for Snack/Granola Bar overview, Top 3 Brands of Granola Bars , and Top 5 Brands of Nutritional/Intrinsic Health Bars. "U.S. Confectionery Sales 2005." in Manufacturing Confectioner, Vol. 86, No. 1 (January 2006), p. 15-18, 20, 22.. Provides data obtained from the market research company Information Resources Inc., for the grocery, chain drugstores and mass merchandising segments of the retail industry. The data obtained from the mass merchandisers does not include sales at Wal-Mart. Includes tables with category sales for the 52 weeks ending October 2, 2005. Sales by brand and company are provided in the following categories: chocolate candy box/bag >3.5 oz., chocolate candy bar <3.5 oz, chocolate candy snack/fun size, gift box candies, sugarfree/sugarless chocolate candy, sugarfree/sugarless candy, hard sugar candy, nonchocolate chewy candy, novelty nonchocolate candy, licorice box/bag > 3.5 oz, specialty nut/coconut candy, cough drops/squares, breath fresheners, plain mints, regular gum, sugarfree/sugarless gum, nutritional health bars, granola bars, breakfast/cereal/snack bars, and fruit snacks. Total snack bar sales for the time period increased 2.1% for the same time period a year ago to $1,805,941,630
"Popping Up," by Holly Bradley in Baking & Snack, Vol. 27, No. 6 (July 2005), p. 57-58, 60, 62-64. Natural and organic food manufacturers are beginning to infiltrate the toaster foods category because more people are realizing the benefits of breakfast, but also want the food to be quick, convenient and healthy. The whole grain and functional foods trends are also altering the toaster foods category. Kashi, Van's All Natural, and Nature's Path are profiled as companies with organic toaster foods. Even Kellogg Co. has realized the potential in this sub-category in the market and produces a Nutri-Grain Eggo. Has two tables with the top 10 vendors of frozen waffles and toaster pastries comparing sales and units from May 15, 2004 through May 15, 2005. "Moving Targets," in Progressive Grocer, Vol. 84, No. 10 (July 1, 2005). p. 34-36, 38, 40, 42, 44, 48, 50, 52, 54. Progressive Grocer's Product Perspective Study 2005. Categories included in this study are: alcoholic beverages, deli, grocery, fresh produce, frozen foods general merchandise, health & beauty care, grocery (non-food), and meat. Breaks categories down and includes in a table format percentage of item penetration and lifestyle index (young singles, childless younger couples, new families, maturing families, established families, middle-aged singles, middle aged childless couples, empty nesters and older singles.) Includes tables for the top 10 vendors of bread, the top 10 products purchased by empty nesters, the top 10 products purchased by middle-aged childless couples, the top 10 vendors and brands of cheese/processed slices, top ten products purchased by maturing families, top ten vendors and brands of lunch meats, top ten products purchased by established families, the top ten vendors and brands of dog food, the top 10 vendors and brands of frozen pizza, the top ten products purchased by young singles, the top ten vendors of ready-to-eat cereal, the top 10 products purchased by older singles, top ten vendors and brands of yogurt/yogurt drinks, and the top ten products purchased by young families. "Is The Miracle Run Over?" in Snack Food & Wholesale Bakery, Vol. 94, No. 6 (June 2005), p. SI-43-SI-45. Part of the 2005 State of the Industry report focusing on snack and energy bars. Includes a table with dollar volume and unit sales bar categories. including all other snack/granola bars, breakfast/cereal/snack bars, granola bars, nutritional/intrinsic health value bars and rice snack squares for the 52 weeks ending December 26, 2004. In 2004, sales in the bar category declined in all categories except of granola bars which increased 7% to $551.3 million. Factors that are cited as contributing to the sales decline in this category include the introduction of products "geared toward children, " changes in consumer eating patterns and the introduction of other products that have the perception of being "better for you". Includes comments on the category from Vanessa Wagar, manager of corporate communications at PowerBar, Inc. ; Matt Wiant, senior vice president and chief marketing officers at Atkins Nutritionals, Inc., and Jean Storlie, senior manager of General Mills' Bell Institute of Health and Nutrition. "U.S. Confectionery Sales 2004." in Manufacturing Confectioner, Vol. 85, No. 4 (April 2005), p. 23-30. Provides data obtained from the market research company Information Resources Inc., for the grocery, chain drugstores and mass merchandising segments of the retail industry. The data obtained from the mass merchandisers does not include sales at Wal-Mart. Includes tables with category sales for the 52 weeks ending December 26, 2004. Sales by brand and company are provided in the following categories: chocolate candy nonseasonal, chocolate candy seasonal, nonchocolate candy nonseasonal, chocolate candy box/bag>3.5 oz, chocolate candy bar<3.5 oz, chocolate candy snack/fun size, gift box candies, hard sugar candy, sugarfree/sugarless candy, nonchocolate chewy candy, novelty nonchocolate candy, licorice box/bag>3.5 oz, specialty nut/coconut candy, breath fresheners, plain mints, cough drops/squares, regular gum, sugarfree/sugarless gum, nutritional health bars, granola bars, breakfast/cereal/snack bars, fruit snacks, ready-to-eat popcorn/caramel corn, marshmallows, chocolate-covered salted snack, chocolate Christmas candy, chocolate Easter candy, chocolate Halloween candy, chocolate Valentine's candy, caramel/taffy apples/kits/dips, nonchocolate Christmas candy, nonchocolate Easter candy, nonchocolate Halloween candy, nonchocolate Valentines candy, and novelty chocolate candy.
"Cereal Sales Surge, Acquisitions Boost Ralcorp Results for Quarter." in Milling & Baking News, Vol. 83, No. 51 (February 15, 2005), p. 18. Discusses financial results for RalCorp Holdings Inc., for the the company's first quarter that ended December 31, 2004. The company reported net earnings for the quarter of $16.6 million which is an increase of 42% from a year ago. The company had record sales of its private ready-to-eat cereal with a 20% growth, while their profit from cereals, crackers & cookies totaled $19.5 million or a 17% growth. The cereal division had growth of $14 million, while the cookie and cracker division posted growth of $12 million. RalCorp's results for its ready-to-eat cereals is in line with overall sales in the category. Data obtained from ACNielsen's Scantrack indicated a 2.7% drop in sales for the Ready to eat cereal category for the 52 week period of time that ended December 25, 2004. Private label R.T.E. cereal had a 2.4% growth in sales for the same time period. The company also felt that its acquisition of the Bakery Chef business and Concept 2 Bakers contributed to their financial results. "Breakfast Breakout" by Howard Riell in Frozen Food Age, Vol. 53, No. 6 (January 2005).. Predicts that in 2005, the frozen breakfast category will be one of the fastest growing categories in the frozen food segment. Don Montuori, the editor of Packaged Facts, is quoted as saying the factors that will fuel the growth in this segment will be new products and convenience. Mentions a variety of breakfast products available in this market segment including natural waffles from Amy's Kitchen, Hot Pocket fruit pastries from Nestle Prepared Foods Co., French Toast Sticks from Farm Rich, Yoplait Frozen Breakfast Bars from CoolBrands International Inc., Carb Manager Waffles from Vans International Foods, Blueberry and Maple French Toast Sticks from Murray', Aunt Jemima frozen breakfasts from Pinnacle; Eggo and Special K brand of frozen products from Kellogg, and Heart to Heart frozen waffles from Kashi Co. Includes a table with sales data obtained from Information Resources Inc. for frozen waffles and other breakfast foods for the 52 weeks and 12 week time periods that ended November 28, 2004."Beyond Cereal," by Shane Whitaker in Baking & Snack, Vol. 26, No. 10 (November 2004), p. 41-42, 44-45. The market update focuses on the breakfast food category of the market. Includes statistics obtained from the market research companies NDP Group and Information Services Inc. Tables provide data from Information Resources Inc., for the 52 weeks that ended October 4, 2004 for shelf-stable toaster pastries, frozen waffles, and breakfast/cereal/snack bars. According to NDP Group the most popular breakfast food is RTE cereal with sale of $6 billion per year. The cereal/breakfast/snack bar category had sales of $452.3 million according to Information Resources Inc. The top selling product in this category was Nutri-Grain bars with sales of $86.4 million. Pop Tarts was the top selling brand in the shelf stable toaster pastry category with dollar sales of $317.8 million. Comments on breakfast trends are given by Sharon Gerdes, technical support consultant at Dairy Management Inc., and David Neuman, vice-president of sales and marketing at Nature's Path Foods. "Consumers Opt for Donuts in the Morning," in Baking Management, (Vol. 8, No. 10). According to data obtained from the market research company Information Resources Inc., donut sales increased 7.9% to $776 million for the 52 weeks that ended July 11, 2004. This increase was the biggest increase of products in the Fresh Bakery Products category that are usually consumed for breakfast. Sales for Pastry/Danish/Coffeecakes, English Muffins and Muffins all posted sale decreases for the same time period. Bagels/Bialys increased 0.4% to almost $423 million. Includes a table with data for bakery products broken into the Fresh, Frozen and Refrigerated segments of the industry. Information Resources Inc., obtained the numbers from scanner data from 11,300 supermarkets or 90% of supermarket sales. "Breakfast is Back," by John Unrein, Baking Buyer, (Vol. 16, No. 4), May 2004, p. 26-28, 30, 32, 34, 36, 38. There is a growing trend to add more breakfast items to the product line at in-store bakeries to increase sales. The second trend mentioned is reduced carbohydrate products. Charts and tables included of data obtained from from Baking Buyer's In-Store Operations Study. Charts and tables are provided with compiling the results of the survey questions for bakery size and equipment, weekly bakery sales, bakery executive attitudes, product sales, most profitable product, least profitable product, products added and dropped in 2004 and 2003, bakery's average contribution to store sales, primary concerns, primary sources of competition, promotion methods, bakery supplier, profile of study participants, and bakery employees and service."Repositioning the Bar," by Shane Whitaker in Baking & Snack, Vol. 26, No. 2 (March 2004), p. 55-56, 58-59. Discusses changes that have taken place in the energy/nutrition bar category. One of the biggest factors in the in the last several months have been the low carb diet trend. According to Information Resources sales for the category were $675 million in 2003, however Nutrition Business Journal reports that annual sales were $1.8 billion. Includes comments on the category from Staci Grovsky, vice president of sales and marketing for Powermax Nutrition, Inc.; Vanessa Wagar, manager of corporate communications and brand affairs for PowerBar Inc.; and Gary Erickson, founder of Clif Bar. Notes that sales of Atkins Diet Advantage bars increased 90.9% for the 52 weeks that ended December 28, 2003. For the same time period sales of Slim-Fast Meal-On-The-Go bars dropped 27.6% while their Meal Options bars grew by 249% Notes that the manufacturers in this category have all introduced low carb products in this category "Shifting Gears," by Lyle Niedens in Milling & Baking News, Vol. 82, No. 28 (September 9, 2003), p. 24-27. Product perspective on the ready-to-eat cereal category. According to data from the market research company Information Resources Inc., dollar sales of ready-to-cereal have declined 1.2% to $6.84 billion for the 52 week period of time ending June 15, 2003. There are four main marketers in this category Kellogg, General Mills, Inc, Kraft Foods' Post division and PepsiCo's Quaker Oats subsidiary. Actual sales may be better since the data available does not include data from Wal-Mart Stores, Inc., who accounts for 6% of all retail sales. New product innovation will help the category continue to grow.
Source: Information Resources Inc.,
Source: Information Resources Inc., "A New Generation," by Lyle Niedens in Milling & Baking
News, Vol. 82, No. 43, p. 27-28, 30, 32-33. The specialty breakfast market
segment has shown significant increases with products for the convenience of consumers.
Popular products include Pop-Tarts, Breakfast/Cereal bars and Frozen Waffles.
According to data from the market research company Information Resources
Inc., dollar sales for toaster pastries for the 52 week period of time that ended
September 7, 2003, were $487,702,816 which was a decline of 2.6%. Dollar sales
for ready-to-eat cereal also declined for the same time period by 1.2% to $6.84 billion.
While dollar sales for toaster pastries and ready-to-eat cereal declined, there was
a rise in frozen waffles by 2.4% to $507.5 million and cereal and breakfast snack bars by
25.4% to $551.7 million.
Source: Information Resources Inc.,
Source: Information Resources Inc.,
Source: Information Resources Inc., "U.S. Confectionery Sales" in Manufacturing Confectioner,
Vol. 83, No. 1 (January 2003), p. 19-24. Reports U.S. confectionery sales obtained
from grocery, chain drugstores and mass merchandisers scanner data for the 52 week time
period that ended October 6, 2002. According to the data obtained from
the InfoScan Service of Information Resources Inc., total category sales was
$9,972,485,156 with $6,203, 796,841 of the sales from Food/Grocery stores.
Sales of Snack Bars/Granola bars for the same time period increase 18.8% to
$1,574,719,488. Other categories that
statistics are given are: Chocolate Candy Box/Bag >3.5 oz, Chocolate Candy Bar
<3.5oz, Chocolate Candy Snack/Fun Size, Hard Sugar Candy/Package & Roll Candy,
Nonchocolate Chewy Candy, Novelty Nonchocolate Candy, Plain Mints, Breath Fresheners,
Cough Drop/Squares, Snack Bars/Granola Bars, Fruit Snacks, Regular Gum,
Sugarfree/Sugarless Gum, Sugarfree/Sugarless Candy, Licorice Box/Bag >3.5 oz, Specialty
Nut/Coconut Candy, Ready-to-Eat Popcorn/Caramel Corn, and Marshmallows. "U.S. Confectionery Sales" in Manufacturing Confectioner, Vol. 84, No. 1 (January 2004), p. 39-42, 44, 46, 48.. Reports U.S. confectionery sales for the 52 weeks ending November 2, 2003. Statistics were acquired through scanner data from grocery, chain drugstores and mass merchandisers (excluding Wal-Mart) obtained from Information Resources Inc. Reports total snack bar sales for this time period as $1,874,095,248 an increase of 16% Other categories that statistics are provided for include: chocolate candy box/bag >3.5 oz, chocolate candy bar < 3.5 oz, chocolate candy snack/fun size, gift box chocolates, ready-to-eat popcorn,/caramel corn, marshmallows, hard sugar candy/package & roll candy, sugarfree/sugarless candy, nonchocolate chewy candy, novelty nonchocolate candy, licorice box/bag > 3.5 oz, specialty nut/coconut candy, breath fresheners, plain mints, oral strips, cough drops/squares, regular gum, sugarfree/sugarless gum, nutritional health bars, granola bars, breakfast/cereal/snack bars, and fruit snacks.
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