Consumers are choosing specialty foods over conventional foods at record levels, according to new research from the Specialty Food Association, New York. Close to 75 percent of U.S. consumers report making specialty food purchases in 2013, a major increase since the economic downturn of 2009 when only 46 percent reported that they bought these high-quality products. Consumers surveyed said they spend about one quarter of their at-home food dollars on specialty options such as artisanal chocolates, cheeses and condiments.
“The results confirm that consumers are responding to the wealth of innovative foods and beverages being produced today by food artisans and entrepreneurs across the U.S.,” says Ron Tanner, vice president of communications and education.
Specialty food is among the fastest growing industries in the U.S., with sales skyrocketing by 22.1 percent between 2010 and 2012. Specialty foods are defined as foods of premium quality, often made by small or local manufacturers, have ethnic or exotic flavors and are foods that are distinctive. Specialty food consumers tend to be young, affluent and live in the West or Northeast. Men are almost as likely to make purchases as women, with 74 percent of men and 75 percent of women reporting buying specialty foods.
Condiments, which include a variety of items, both refrigerated and shelf stable, is one of the most dynamic categories of specialty foods. The largest category includes condiments and marinades, those products found in the ambient center-of-store aisle. From 2010 to 2012, dollar sales of this category grew 8.6 percent. However, the fastest-growing condiment category is chilled products. From 2010 to 2012, refrigerated condiment dollar sales increased 15.5 percent. This is likely due to consumer perception that refrigerated products are cleaner and fresher, two attributes currently driving sales of all foods.
