FRANCE: CHILLED READY SALADS IN 1999
Article Abstract:
The chilled ready salad market in self-service departments made a turnover of FFr 1.283 in the 12 months ending 31 July 1999. Single salad products represented 53% of the volume and mixed salads represented 47%. Martinet is the market leader with 35.5% of the volume market share and 32.2% of the value market share at the end of February 2000, followed by Bonduelle with a 16.6% value market share, up 74% in one year, and by Michel Caugant with a 15.5% market share. Manufacturers are introducing more new products for spring and summer 2000, many of which are Mediterranean style, and new tray formats (800 grams from Stalaven for barbecues, and meal tray concepts, a renewal of Fleury-Michon's Repas Froids line.
Publication Name: Points de Vente
Subject: Business, international
ISSN: 0150-1844
Year: 2000
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FRANCE: SALADS FROM FLORETTE
Article Abstract:
Soleco is an addition to the restaurant salads range under the brand name, Florette, with its seafood and crab salad and its mixed curly salad with raw vegetable garnish. It costs between FFr 13.50 and FFr 14.50 for 135g. The recommended consumption date is within 8 days.
Publication Name: Points de Vente
Subject: Business, international
ISSN: 0150-1844
Year: 2000
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FRANCE: NEW CHILLED READY SALADS
Article Abstract:
Sales of chilled ready salads represented 42,000 tonnes in the 12 months ending 11 March 2001, for a turnover of EUR 244mn, up 16.8%. These figures put this segment in the number two place for chilled ready foods in self-service departments. Four basic varieties on the market represent 60% of the sales: shredded carrot salad, celeriac in remoulade, tabouli, and Piedmontese salad. Martinet, the leader of the segment, is going to diversify its tabouli salads, to launch a pasta salad with pistou, and seasonal salads - the spring various will be a pasta salad with peas and corn. It will also organise a major summer promotional and tasting operation in tourist areas. Bonduelle is also launching new products and is segmenting its selection in terms of individuals and families in terms of format, and is developing its snack selection with salads in shakers where the ingredients and dressing are separate (roast chicken and torti pasta with lemon, surimi and wheat with cocktail sauce, and bacon bits and potatoes with old-fashioned mustard. Michel Caugant has added a nine-item snack line (five standard and four new ones: vegetarian, Andalusian with seafood, peasant with braised ham and torti pasta with cheese). It is modifying its packaging in order to position itself between the fresh packaged and marketed product, and it indicates on the packaging the vegetables used in its salads come from sustainable agriculture.
Publication Name: Points de Vente
Subject: Business, international
ISSN: 0150-1844
Year: 2001
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