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GEA-Fondazione Edison Observatory: the 4 As pull along Made in Italy. The USA looks to food

By
fabrizio.gomarasca
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The new edition of the GEA–Fondazione Edison Observatory records that in 2013 Italian food represented an important driver in export growth.

On a base of reference of 616 products, in fact, Italy has 63 products in which it gains first, second or third place in the world for best foreign balance of trade, generating a total of 21.5 billion dollars.

Together, the ‘4 As’ of Made in Italy (Alimentari-vini/food-wine; Abbigliamento-moda/clothing-fashion; Arredo-casa/furnishings-home; Automazione-meccanica-gomma-plastica/Automation-mechanical-rubber-plastics) confirm a positive growth reaching a new record of 128 billion euros.

From an analysis of the data what emerges, furthermore, is that the United States is the third-largest export market for Italy, after Germany and France, with overall Italian exports to the USA of 29.8 billion euros and a surplus of 17.3 billion, the highest Italy had in 2014 in bilateral trade.

The American market, in particular, is increasingly focalised on the food sector and this presents the greatest potential for growth; suffice to consider that in 2014, about 10% of Italian exports were to the American market. The first 10 provincial-sectorial examples of highest food exports towards the USA in 2014 are: Florence, Lucca, Grosseto, Milan and Perugia for oils and vegetable & animal fats; Modena for other food products; Naples for baked and flour products; Salerno for fruit and veg that have been prepared and conserved; Sassari and Parma for the products of the dairy industries. The first 10 provincial-sectorial examples of highest wine and drink exports towards the USA in 2014 are: Trento, Milan, Cuneo, Florence, Verona, Siena, Venice, Treviso, Asti and Brescia. In total, 61 agriculture and food products in which Italy came first, second or third in the world for best balance of trade with the USA, for a bilateral commercial surplus of 3.3 billion dollars.

The increasingly strong relationship between the US market and Italian food has been confirmed by a GEA Digital study. From this, which focused on the feelings towards food, and Italian food in particular, expressed by consumers throughout the world and the USA through web traffic, what emerged is that the number of searches relating to food from US users is three times higher than the rest of the world and that Italian food beats other online topics such as Italian art and music.

Starting from an awareness of the enormous potential of Italian food in the USA, Luigi Consiglio, President of GEA (in the photo) , comments: «The data and trends demonstrate that interest in Italian food throughout the world is very strong, in particular in the United States, an extremely lively market, where the demand expresses the expectation of healthier food. Today anyone who says the US market is saturated is wrong. The opportunities for Made in Italy are there and there is a lot of space for all the food and agricultural industries who wish to export and invest in the USA. The political battle that has been fought up to now has not allowed us to see the wonders of our industrial system. For this reason GEA, along with the Harvard Business Review Italia, wanted to overcome the stereotypes about Italian industry through the creation of an annual overview of the entrepreneurial excellences of Italy».

Thus was conceived the GEA-Harvard Business Review Italia “Business Excellence” Prize, which will be awarded for the second time on 27 October 2015.

Salumificio Pedrazzoli brings organic pork butchery to Biofach

By
fabrizio.gomarasca
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The people of Salumificio Pedrazzoli, a Mantua company active in organic since 1996, can be considered veterans of organic food. Products with 100% Italian meat, bred, slaughtered and processed according to the regional traditions and ancient recipes, the cold cuts of Salumificio Pedrazzoli will again this year be at Biofach, the Nuremberg world fair on organic food scheduled from 11 to 14 February 2015, as part of the “BiOrganic LifeStyle” area, which brings together the excellence of Made in Italy organic products. Among which organic salamis could not be missing, products that express the ancient Italian traditions of meat preservation and which enhance the high quality of the raw material.

“We at Pedrazzoli believe that to make a good product it is necessary to start from excellent raw materials: the production process and the recipes have little value if they do not start from this first and essential prerequisite – says Elisa Pedrazzoli, Manager of the Organic Line and Export Sales Director of Salumificio Pedrazzoli -. Four factors contribute to the quality and taste of pork meat: genetics, nutrition, slaughtering and animal wellbeing. Salumificio Pedrazzoli breeds the Italian heavy pig, the pig that is most suited to typical Italian products due to the maturity of its meat and the quality of its fat. We chose the organic route back in 1996 because we believe that in letting the animals live better we will obtain good, tasty and tender meat to produce salamis also attentive to the wellbeing of humans”.

Salumificio Pedrazzoli distinguishes itself from other companies in the industry by being among the few in Italy to be able to define itself as both Producer and Breeder, an aspect that allows it to ensure, for all its products, total traceability of the meats and all the raw materials used, protecting consumers from the possible risks linked with product quality and authenticity.

Today, Salumificio Pedrazzoli is a leader in the production of organic and traditional salamis and is among the main exporters of salamis to Germany, where it is present on the market with the PrimaVera brand, offering approximately 60 different salamis/organic products.

 

Acquisitions in Food&Drink: 536 worldwide in 2014

By
fabrizio.gomarasca
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acquisitions-chart january2015The record number of 536 acquisitions in the Food&Drink sector has been reached according to the specialised database bevblog.net.
“An average of 10 a week, far more than in 2013”, says Richard Hall, chairman of the specialised consulting firm Zenth International.

 

The largest number of deals was recorded in packaging, dairy products, food, beverages and ingredients.

Acquisiioni per settore

At the global level, Coca Cola, Danone, Anheuser-Busch InBev and DS Services were the groups with the highest number of acquisitions in 2014, each with 6 or more transactions, out of a total of 909 companies involved in 75 countries. The United States and the United Kingdom were the most active in both sales as well as purchase transactions.
Italy was in fifth position among the seller countries, with 17 transactions, compared to 13 in 2013.

Acquisizioni per Paese

 acquisizioni ItaliaSource: bevblog.net

 

10 trends for Protein Innovation

By
fabrizio.gomarasca
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A new report on Protein Innovation from leading food and drink industry consultancy Zenith International has identified 10 key trends for new product launches worldwide in the last three years – new formats, new flavours, reduced sugar, new protein sources, new ingredients, ultra premium status, designer packs, limited editions, minimal packaging, unique designs.

More than 60 in-depth brand profiles offer product images as well as detailed information such as launch date, packaging type and size, pricing, ingredients, variants and marketing. These are categorised under four headings – ready to eat, ready to drink, new protein sources and targeted age groups.

“High protein products are no longer associated only with body building, athletes and muscle mass,” commented Zenith Chairman Richard Hall. “They are now being marketed as helping consumers lead a healthy lifestyle.

“There have been numerous recent headlines about the global rise in obesity levels and concern about added sugars in the diet. More manufacturers are responding with high protein products to help people stay in shape and combat obesity,” he concluded.

The report analyses products according to: 7 product types – yogurts, bars, smoothies, shakes, milk drinks, drinkable yogurt, other drinks; challenges and opportunities.

Clear label leads top 10 food trends for 2015

By
Anna Muzio
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L'incremento dal 2010 di nuovi prodotti che riportano sulla confezione la scritta "senza ingredienti artificiali", fonte Innova.

The Top 10 Trends likely to impact the food industry in 2015 and beyond have been identified by Innova Market Insights from its ongoing analysis of key global developments in food and drink launch activity worldwide.

“The move from ‘clean’ to ‘clear’ labeling is a key trend for 2015, reflecting a move to clearer and simpler claims and packaging for maximum transparency,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights. “Meeting the needs of the Millennial consumer has also become a key focus, as has targeting the demands of the gourmet consumer at home, re-engineering the snacks market for today’s lifestyles and combating obesity with a focus on positive nutrition.”

Top food and beverage trends for 2015 are led by:

1. From Clean to Clear Label. Clean label claims are tracked on nearly a quarter of all food and beverage launches, with manufacturers increasingly highlighting the naturalness and origin of their products. With growing concerns over the lack of a definition of “natural,” however, there is a need for more clarity and specific details. Consumers, retailers, industry and regulators are all driving more transparency in labeling.

2. Convenience for Foodies. Continued interest in home cooking has been driven by cooking shows on TV and by blogging foodies. It is seen as fashionable, fun and social, as well as healthy and cost-effective. It has driven demand for a greater choice of fresh foods, ingredients for cooking from scratch and a wider use of recipe suggestions by manufacturers and retailers.

3. Marketing to Millennials. The so-called Millennial generation, generally aged between 15 and 35, now accounts for about one-third of the global population and is tech savvy and socially engaged. They are well informed, want to try something different and are generally less brand loyal than older consumers. They want to connect with products and brands and know the story behind them.

4. Snacks Rise to the Occasion. Formal mealtimes are continuing to decline in popularity and growing numbers of foods and drinks are now considered to be snacks. Quick healthy foods are tending to replace traditional meal occasions and more snacks are targeted at specific moments of consumption, with different demand influences at different times of day.

5. Good Fats, Good Carbs. With concerns over obesity there is a growing emphasis on unsaturated and natural fats and oils that has seen rising interest in omega 3 fatty acid content as well as the return of butter to favor as a natural, tasty alternative to artificial margarines that may be high in trans fats. In the same way, naturally-occurring sugar is being favored at the expense of added sugars and artificial sweeteners.

Innova Market Insights will present the Top 10 Trends at Hi Europe, Amsterdam, booth no. G40 (Ingredients in Action), December 2-4.

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