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Mini Study on Entrees, Dinners and Value-added Meat & Poultry

Retail Prepared Refrigerated Foods: The Market and Technologies

This 75-page condensed mini study focuses on the market and technologies for ready-to-cook and ready-to-heat refrigerated entrees, meal kits, and value-added beef, pork, and poultry products.

Information provided in this study includes:

  • Food Spectrum's estimates of supermarket sales for all eight product categories included in the complete report, for the years 2000 through 2005
  • Food Spectrum's supermarket sales estimates of entrees and value-added meat and poultry products, including: prepackaged products; products that are prepared and/or packaged ("put up") at store level; entrée products sold by weight from full-service delis; and as retail foodservice sales of in-store prepared poultry, for the years 2000 through 2005,
  • InfoScan Review sales data from Information Resources, Inc. (IRI), of supermarket sales of entrees and dinners, as defined by IRI, for the years ending mid-June 1999 through 2001,
  • shares of market held by leading competitors,
  • the trends and factors affecting the market for prepackaged entrees and dinners and value-added meat and poultry products,
  • the process and packaging technologies used in the manufacture of these products.
Table of Contents
Scope of This Study

The Market
The Total Market

  • By Product Category
  • Manufacturers' Brands Share of Total Market

Total Market Forecasts

  • Fastest-Growing Categories
  • Slower-Growing Categories
  • Declining Categories
  • Shifts in Supermarket Department Sales
  • Ways in Which Market Growth Can Outpace These Forecasts

Sales of Prepackaged, Refrigerated Prepared Foods

  • Current Market Structure
  • Entrees and Dinners
  • Value-added Meat and Poultry
  • Shares of Market Held by Major Competitors

Other Sales Categories

  • Self-Service Deli Department Sales
  • Full-Service Deli Department Sales

Trends and Factors Affecting the Market for Entrees and Value-Added Meats and Poultry

  • Fully-Prepared Entrée Products
  • Refrigerated Meal Kits
  • Value-added Meats and Poultry

Trends in Retail Foodservice

The Technologies

Introduction

  • Formulation Hurdles
  • Acidulants
  • Antimicrobial Agents
  • Antioxidants
  • Blanching

Thermal Hurdles

  • Post Pasteurization

Non Thermal Hurdles

  • Ultra High Pressure
  • Irradiation

Packaging Hurdles

  • Modified Atmosphere Packaging
  • Clean Room
  • Packaging Materials
  • Active Packaging

Food Safety

  • HACCP
  • Temperature Control

We also invite you to review our other mini studies

 

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