エスニック食品の米国市場

Now that Mexican/Hispanic and Asian foods have made their way onto the mainstream U.S. menu, what ethnic foods will be next to win the hearts and palates of significant numbers of American consumers? The U.S. Market for Emerging Ethnic Foods looks at some contenders, including Caribbean and African cuisines, the cuisines of Mediterranean countries beyond Italy, and kosher and halal foods, which are attracting consumers beyond their core Jewish and Muslim markets.

This report examines trends for growth in each of these emerging segments and projects sales through 2007. It analyzes consumer demographics and their current and projected impact on sales of ethnic foods. It provides up-to-date competitive profiles of marketers of both ethnic food products, and discusses the influence of the restaurant and foodservice business as a driver of retail trends.

The report, which is the third volume of the series, The U.S. Market for Ethnic Foods, also spotlights new products and current advertising trends, as well as future trends and opportunities for marketers of these products.

TABLE OF CONTENTS

I. Executive Summary

II. The Market

Market Size And Composition
• Market Definition
• Role of Immigration in Emergence of New Cuisines
• Figures: U.S. Government Statistics for Immigration from Key Regions (Caribbean, Middle East, South Asia, North Africa)
• Religion and Culture as Drivers of Emerging Cuisines (Kosher and Halal Foods)

Projected Market Growth

• Consumption Trends Supporting Expansion into Emerging Cuisines
• Role of Distribution Channels
• Role of Internet

III. The Marketers

Marketer and Brand Shares
• General Ethnic-Foods Marketers and Their Shares of the Market

Retail Trends

• Retail Formats Geared to Exploration of Emerging Cuisines

IV. Competitive Profiles

• Mainstream Marketers—Product Introductions and Trends
• Ethnic-Foods Specialists—Product Introductions and Trends

V. The Food-Service Factor

Food Service as Culinary Trend Leader/Tastemaker
• Food Service Trends in National/Regional Cuisines
• New Fusion Cuisines

VI. The Consumer

• The Ethnic Consumer
• The Mainstream Consumer of Emerging Cuisines
  • "Adventurous" Consumer Characteristics: Age, Income, Household Composition, Etc.

VII. The Products

Product And Promotion Trends
• Breakout Crossover Foods
• New Product Introductions
• Flavor Trends
• Packaging and Sizing Trends
• National Ad Expenditures