PRODUCT RANGE DEVELOPMENT

Question 1

GROWTH IN READY MEALS & CONVENIENCE FOODS:

Answer 1

Because of need for convenience & social change 
Therefor: 
- Increase in range of products 
Eg.
- Ready to heat 
- Ready to eat 
- Partly prepared foods 
Most popular convenience foods have an ethnic style or origin because they're challenging to prepare

Question 2

What is a VALUE ADDED PRODUCT?

Answer 2

= It has been processed to make it more appealing to consumer
Eg. Ready chopped carrots
Eg. Pork ribs & BBQ sauce
- they can be sold at much higher prices

Question 3

Why is there an increase in FROZEN READY MEALS?

Answer 3

= Because of small households
= Families with busy lifestyles
= Increase in single person households

Question 4

SUPERMARKET OWN BRANDS:

Answer 4

= 40% of sales in supermarkets
- Within their on brands are SUB-brands aimed at different groups
Eg. VALUE/ PREMIUM/ KIDS/ FREE-FROM

Question 5

What are INDULGENCE PRODUCTS?

Answer 5

= Treat items for occasions too

• BUSY/ STRESSED/ TIRED consumers find comfort in them
• Now HEALTHY/ ORGANIC/ FREE-FROM indulgence foods too

Question 6

What is PROVENANCE of a FOOD PRODUCT?

Answer 6

= ORIGIN/ SOURCE of food product
- Growing demand for local produce = more farmer’s markets & direct purchase form producers
- More farmshops
- EU awards regionally distinctive foods protection
Eg. Cornish closed cream

Question 7

What are FOOD INTOLERANCE PRODUCTS?

Answer 7

= £90 million market

• UK is 3rd largest global market for GLUTEN FREE FOODS
• Sales of LACTOSE FREE FOODS have increased
• Ranges are expanding
• Tend to be more expensive

Question 8

What are HEALTHIER FOOD PRODUCTS?

Answer 8

• Most dairy foods now exist in LOW FAT versions
• SEMI & SKIMMED milk is more popular than WHOLE
• CLEVER MILK = fortified with OMEGA ACIDS & FISH OILS
• Increase in alternative milks (SOYA/ OAT/ GOATS)
• Increase in PROBIOTIC drinks
• Increase in CHOLESTEROL LOWERING spreads
• increase in the use of NATURAL FLAVOURS
• increase in ORGANIC/ FREE RANGE poultry
• increase in REDUCED CALORIE foods
• increase in HIGH FIBRE bread/cereals
• increase in LOW SALT crisps/soups