Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/68592
RESEARCH SPOTLIGHT Ethnic Foods: Flying High Consumers continue to love exploring the world right at their own dinner table. The ethnic foods category is thriv- ing in the United States, and the growth is expected to continue—with some interesting trends to note. BY EVA MESZAROS A n increasingly diverse population and more frequent home cooking helped the ethnic food market continue to grow in 2011, reaching nearly $3 billion in sales. The 3.5 percent growth during this time, however, is the slowest seen in the category over the past five years. Despite challenges, Mintel expects the category to grow 5 to 6 percent annually during 2012–2016, reaching nearly $4 billion in FDMx (Food, Drug and Mass Merchandise, excluding Walmart) sales by 2016. The ethnic food market represents a gray area with many products. Mintel defines the category to encompass individual products and product groupings in the following segments (as defined by SymphonyIRI and using SymphonyIRI data): Mexican/ Hispanic food, Asian food, Indian food and other ethnic food (in which Middle Eastern/Mediterranean foods are the most prominent). PHOTO: BIGSTOCK JULY/AUGUST 2012 101