Market Research on Chutney
Research on the chutney industry
* Study of salad accompaniment (2007) revealed that Mayonnaise and salad cream compete with pickles, chutney and relish as meal accompaniments and as sandwich ingredients.
Ethnic products such as mango chutney, premium products such as organic beetroot and relish that are marketed as essential barbecue components are growing in popularity.
There is a good opportunity for salad accompaniments to step into the breach with innovation in flavours that satisfy consumer demand for exotic flavours to brighten up mealtimes. * Mintel (2009) has researched into attitudes towards food preparation and found an increase of people that want to try new recipes 7 points between 2005 and 2009
Rising concerns about obesity have put the spotlight on the nation’s diet as never before. Not only confined to adults, obesity rates are set to increase among both boys and girls if current trends continue, with more than one in five girls forecast to be classified as obese by 2010. This has serious implications for their future health. * The English provender company EPC is rolling out a new product range and packaging, based on the theme of natural ingredients.
‘The launch will include seven chutney made using the traditional open-pan cooling method. There will be four new flavours, including Hot Chilli & red pepper chutney and Moroccan spiced chutney and new recipes for three existing flavours including ploughman’s plum chutney and caramelised red onion chutney.’
The range will retain its trademark square jar but new clear labels will allow consumers to see the natural colour and texture of the products. The use of script typeface will give an artisan feel to the range, while tamper tags will carry serving suggestions and natural ingredients will be stamped around the lid.
‘our research revealed a growing demand for products that taste as good as home-made using natural ingredients and traditional cooking methods’ says marketing
* Study of salad accompaniment (2007) revealed that Mayonnaise and salad cream compete with pickles, chutney and relish as meal accompaniments and as sandwich ingredients.
Ethnic products such as mango chutney, premium products such as organic beetroot and relish that are marketed as essential barbecue components are growing in popularity.
There is a good opportunity for salad accompaniments to step into the breach with innovation in flavours that satisfy consumer demand for exotic flavours to brighten up mealtimes. * Mintel (2009) has researched into attitudes towards food preparation and found an increase of people that want to try new recipes 7 points between 2005 and 2009
Rising concerns about obesity have put the spotlight on the nation’s diet as never before. Not only confined to adults, obesity rates are set to increase among both boys and girls if current trends continue, with more than one in five girls forecast to be classified as obese by 2010. This has serious implications for their future health. * The English provender company EPC is rolling out a new product range and packaging, based on the theme of natural ingredients.
‘The launch will include seven chutney made using the traditional open-pan cooling method. There will be four new flavours, including Hot Chilli & red pepper chutney and Moroccan spiced chutney and new recipes for three existing flavours including ploughman’s plum chutney and caramelised red onion chutney.’
The range will retain its trademark square jar but new clear labels will allow consumers to see the natural colour and texture of the products. The use of script typeface will give an artisan feel to the range, while tamper tags will carry serving suggestions and natural ingredients will be stamped around the lid.
‘our research revealed a growing demand for products that taste as good as home-made using natural ingredients and traditional cooking methods’ says marketing