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Japanese Product Innovation Series Market Report: Review of New Food and Beverage Products Out Now

September 8, 2008

Research and Markets (http://www.researchandmarkets.com/research/905cb9/japanese_product_i) has announced the addition of the “Japanese Product Innovation Series Market Report: Review of New Food and Beverage Products” report to their offering.

A periodical round up of food and beverage market development and new product launches across sectors from Japan.

Scope

– The information used in this analysis includes data from government bodies, local trade associations, trade press and Productscan Online.

– The analysis of household expenditure on food and beverages reveals the top spending product categories and sectors with strong growth.

– Based on new products reported between April and July 2008, popular flavors, key ingredients and trendy products are identified.

Highlights of this title

An average Japanese household spent more on fruit, meat, soft drinks and alcoholic beverages in 2007 compared with 2006. Continued rising cost of food and concern over health are the focus of market development in 2008.

Mango and matcha (powdered green tea) are among the most popular flavors. Vitamins, calcium and amino acids are trendy functional ingredients. Products with zero / low content of calories, carbohydrate and sugars are on the rise, and those encouraging intake of vegetables or containing vegetables as ingredients are fashionable.

Several new product ideas are generated through combining existing product elements. The color of natural ingredients are featured as a selling point among many products. Ethical products with eco packaging or organic / certified source of environmentally friendly ingredients are also more prevalent.

Key reasons to purchase this title

– This brief covers analysis of Japanese household expenditure on food and beverages.

– It contains trends of product development across sectors including soft drinks, confectionery, ready meals, functional products, and alcoholic drinks.

– It also covers key product developments from leading manufacturers in the market.

Key Topics Covered:

CATALYST

SUMMARY

ANALYSIS

Market review: consumer expenditure in 2007

Households spent more on fruit, meat, soft drinks and alcoholic beverages in 2007

Continued rising cost of food and concern over health are the focus of market development in 2008

Expenditure on carbonated drinks showed the highest growth among soft drinks

Beer remained the most popular alcoholic beverage in terms of expenditure

Focus on product claims and flavors

Mango and matcha are among the most popular flavors

Vitamins and calcium remain popular functional ingredients, and amino acids could be the next star

Focus on key developments in new food and beverage products

Trend 1: Products containing vegetables, or that encourage intake of vegetables, are fashionable

Trend 2: Products with zero / low content of calories, carbohydrate and sugars are on-trend

Trend 3: Combining elements of different product sectors to create innovative product ideas is a growing concept

Jelly plus soft drink equals new mouthfeel

Sweet taste plus a hint of salty ingredient equals a great flavor

Trend 4: The color of natural ingredients have been featured as a key selling point

Trend 5: Ethical products with eco packaging or certification for their environmentally friendly ingredients are more prevalent

APPENDIX

Definitions

New health checkup system in Japan

Happoshu

Further reading

Ask the analyst

Disclaimer

List of Tables

Table 1: Household expenditure on food and beverages (JPY)

Table 2: Household expenditure on soft drinks in 2006 and 2007 (JPY)

Table 3: Household expenditure on alcoholic beverages in 2006 and 2007 (JPY)

Table 4: Products with matcha / green tea or mango flavors

Table 5: Product content / claim of Japanese products

List of Figures

Figure 1: Top 20 flavors of products launched in Japan (April – July 2008)

Figure 2: Key products with matcha (powdered green tea) flavor

Figure 3: Key products with a mango flavor

Figure 4: Key products with amino acid as an active ingredient

Figure 5: Key products with vegetable ingredients (I)

Figure 6: Key products with vegetable ingredients (II)

Figure 7: Key sauce and ready meal products that are designed to help increase vegetable intake

Figure 8: Product claim: zero or low calories, carbohydrates or fat

Figure 9: Key products with zero sugar(s) or calories

Figure 10: Key products with zero sugars or calories – happoshu

Figure 11: Key products with zero sugars or calories – low alcohol cocktails

Figure 12: Key products – jelly drink in a can

Figure 13: Key products – sweet taste plus a hint of salty ingredient

Figure 14: Key products featuring “color” as a selling point

Figure 15: Key products made with organic / certified source ingredients

Figure 16: Key products with eco packaging

For more information visit http://www.researchandmarkets.com/research/905cb9/japanese_product_i

Source: Datamonitor




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