FRANCE: DEVELOPMENTS ON GROCERY MARKET

Article Abstract:

According to IRI-Secodip, the French grocery market represented FFr 112.718bn in supermarkets and hypermarkets during the 12 months ending 20 February 2000, up 2.4% in value, and up 0.1% in volume. Baby foods represented FFr 4.039bn, up 10.6%; appetiser products represented FFr 5.031bn; and pre-packaged rusks and dry rolls FFr 1.68bn; up 6.1% each; sweet biscuits with FFr 7.775bn, up 4.8%; and mass-produced baked goods, FFr 7.38bn, up 4.4%. Only three segments lost ground in terms of value: canned meat with FFr 1.213bn, down 1.3%; breakfast food with FFr 18.889bn, down 1.3%, and ready meals, with FFr 3.623bn, down 0.6%. Six segments showed growth in terms of volume, including baby food, up 5.9%; mass-produced baked goods, up 2.5%; pre-packaged rusks and dry rolls, and appetiser products, up 2.3%. However, canned fruit posted the sharpest drop in volume, down 4.8%; followed by desserts with 3.2%; canned meat, down 2.9%; and rusks and dry rolls, down 1.9%. The extent of private labels varies according to segments. The private labels represent 18.7% of the total market value, but are most dominant in canned vegetables where they have a 47.9% market share; canned fish with a 30.6% market share, canned fruit with a 28.8% market share; and starches with 25.4%. However, they represent only 5.1% of desserts, and only 0.7% of baby food.

Baby Food, Bakery Products, Bread and Bakery Product Manufacturing, Preserved Fruits and Vegetables, Canned Foods, Fruit and Vegetable Canning, Pickling, and Drying, Baby foods, Baked goods

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FRANCE: TINNED COOKED MEAL MARKET

Article Abstract:

According to Nielsen, the French tinned cooked meals market dropped by 2% in volume, to 167,544 tons, and by 1.6% in value, to FFr 2.908bn, over a one year period until April 2000. In value, the market is dropping, mainly in ethnic and exotic foods (20.9% share of market in value), falling by 5.4%, compared to -1% for Italian foods (20.1%) and -0.3% for French foods (59%). In terms of volume, only Italian foods (30.1% share of market) registered positive movement (0.2%), while ethnic foods (18.4%) have dropped by 5.8%, compared to -1.7% for French foods (51.5%). In order to remotivate the market, different brands are focusing on the diversity of its selection, quality, and new ideas, mainly with the launch of techniques for making up or separating foods, like William Saurin which is proposing 'Le Sachet Saveur'. This includes two packets, one for meats or fish, the other for sauces, and a tin containing the side dish (rice or corn). This new method enables the tinned meal sector to broaden its culinary horizons and thus develop recipes that were non-existent, up until now, on this market.

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FRANCE: REVIEW OF THE SAUCE MARKET

Article Abstract:

The French sauce market represented sales of nearly FFr 3bn in supermarkets and hypermarkets during the 12 months ending 30 June 2000, up 4.9%. The heated sauces represent the principal market segment, with FFr 1.5bn, compared with FFr 1.2bn for cold sauces. Innovation is one of the market drivers. The growing number of new products, however, is to the detriment of the departments' legibility. Therefore manufacturers are looking a new ways to clarify the sauce department. Unisabi recommends separating the technologies, sizes, and grouping the selection by brand. Panzani recommends separating cooking bases and pasta sauces to be cooked in order to clarify each of the two segments. Panzani and Nestle's Buitoni agree on a vertical organisation of the department by type of recipe with products containing meat separated from those which do not contain meat. Other operators recommend putting the sauces with their areas of use.

Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing, Sauces & Prepared Mustard, Pickles, sauces, and salad dressings, Nestle S.A., Panzani S.A., Unisabi, Buitoni S.p.A.

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