Mini Study on Prepared Salads

Retail Prepared Refrigerated Foods: The Market and Technologies

This 58-page condensed mini study focuses on the market and technologies for prepared salad products. These products are defined as fully-prepared "wet" salads, including macaroni and potato salads, coleslaw, specialty salads, protein-based salads and other fully-prepared salads, typically merchandised both as prepackaged and foodservice products from supermarket full-service and self-service deli departments.

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 estimates for supermarket sales of prepackaged prepared salad products as well as products that are sold by weight, for the years 2000 through 2005
• Food Spectrum's 2001 estimates for the size of the total retail and commercial foodservice market for prepared salad products,
• InfoScan Review sales data from Information Resources, Inc. (IRI), pertinent to supermarket sales of salads and coleslaw, 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 retail market for prepared salad products, and
• 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
• Salads and Coleslaw

Full-Service Deli Department Sales

Trends and Factors Affecting the Prepared Salads Market

Product Review

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

• Entrees, Dinners and Value-added Meat & Poultry
• Value-added Produce
• Pizza
• Pasta and Sauces
• Lunch Kits
• Technology

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