Article Abstract:
In 1999, UHT (ultra high temperature) cream represented FFr 838mn in value, up 4%, driven by semi-thick UHT cream, at FFr 95mn, up 31%, compared with a fluid UHT cream at FFr 743mn, up 1%. Fresh cream itself came to FFr 1.435bn, up 2%. Fluid cream drove the segment with FFr 159mn, up 2%, compared with FFr 1.275b, for thick cream. There is considerable potential for UHT cream since only 12% of households buy it.
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Article Abstract:
According to Iri-Secodip, the French ultra fresh products market represented a volume of 1,590,000 tons, at the end of April 2000, up 3% compared to the same period a year earlier. The most important sector is that of yoghurts with 843,000 tons (53% market share). This is followed by desserts with 334,000 tons (21%, +3%), fromages blancs with 191,000 tons (12%, +4.7%), cremes fraiches and UHT with 127,000 (8%, +1.8%), and petits suisses with 95,000 tons (6%, 1.2%). Four trends are characterising the market; product shape, pre-packed handy snacks, traditional products, and delicacies. Consumers today either want delicacies (more rich in fruit), or low fat products but with a good taste. Secodip recorded nearly 30 new products on the ultra fresh market, from the end of April 1999 to that of 2000.
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Article Abstract:
According to IriSecodip, the French cream market rose 2.7% in volume and 4.9% in value in 2000. The market is driven by UHT cream, up 9.3% in volume. This segment still has very high potential, since is has a penetration rate of about 50%. UHT appeals to people because it is practical in terms of its formats, and the fact that it doesn't have to be refrigerated. Extra-light UHT (ultra high temperature), which have only 8% fat content, and semi-thick cream are growing rapidly. Fresh cream, however, is holding steady at 82,000 tonnes. In this segment, light fresh cream is growing, while thick cream is declining. The private labels represent 44% of this segment and Yoplait holds 20.5% of it.
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