FDBusiness.com

UK Gravy Sales are Missing the Boat

 Breaking News
  • Innovation Driving Dairy Crest Dairy Crest Group has reported a 2% rise in revenue to £224.9 million and a 13% increase in adjusted profit before tax to £22.7 million for the first six months ended 30 September 2018 as its two largest brands, Cathedral City and Clover, delivered strong growth of 7% and 9% respectively and demand for the [...]...
  • Diageo Sells Portfolio of Brands to Sazerac Diageo has agreed the sale of nineteen brands to Sazerac, the US-based alcoholic beverages company, for an aggregate consideration of $550 million. The net proceeds of approximately £340 million, after tax and transaction costs, will be returned to shareholders through a share repurchase following completion, which will be incremental to the previously announced programme of [...]...
  • GEA Builds Dairygold’s Next Milk Powder Plant in Ireland In July of this year, GEA received the order for Dairygold’s next milk powder plant in Ireland at Mallow, County Cork. The scope includes one new spray drier (GEA’s Multi-Stage Dryer – MSD® size 1000), one new evaporator to match (type 3 MVR), one new 12MT/hr x 25kg GEA powder packing LI Line (Limited Intervention) [...]...
  • Strongbow Blossom Rosé Sparkling Apple Cider Launched With Identity and Packaging Design by Denomination Leading drinks design agency Denomination has designed a new product, Strongbow Blossom Rosé Sparkling Apple Cider, for Carlton & United Breweries (CUB, part of the AB InBev family), aiming to bring growth and inject excitement back into the cider category. Denomination developed an elegant and Insta-worthy design to appeal to the repertoire of drinkers who usually enjoy white [...]...
  • Parmalat Acquires Canadian Natural Cheese Division of Kraft Heinz For €1.1 Billion Parmalat, the Italian dairy group, is acquiring Kraft Heinz Canada’s division that produces and markets Kraft’s natural cheese products, mainly under the Cracker Barrel, P’tit Quebec and aMOOza brands, for C$1.62 billion (€1.1 billion). Net revenue generated by the business being acquired amounted to about C$560 million (€374 million) in 2017. The acquired business includes [...]...

UK Gravy Sales are Missing the Boat

UK Gravy Sales are Missing the Boat
January 02
10:35 2014

New research from Mintel finds sales of gravy are missing the boat, as British consumers embrace stock in all its new formats. Sales of gravy are struggling – the market for gravy having risen only 8% since 2008, and just 2% in the past year to reach a value of £141 million in 2013. But while the market for gravy has been somewhat dry – sales of stock have been much more impressive, boasting a 51% growth in value over the same five year period and a 10% increase in sales in the last year alone.

In 2013, sales of stock are set to reach a tasty £131 million, a rise of £44 million since 2008. Furthermore, the market for stock is expected to continue to rise, with sales set to reach a mouthwatering £176 million by 2018.

Alex Beckett, senior food and drink analyst at Mintel, says: “While gravy is the mainstay of traditional British cuisine and acts as an accompaniment to the Christmas dinner or Sunday roast, these mealtimes are far from everyday meals. The lacklustre performance of many red meat sectors is also likely to have played a role in struggling sales of gravy. In contrast, stocks have benefited from an increase in variety of formats such as jelly and liquid, as well as a robust interest in scratch cooking.”

Alex Beckett continues: “But, as much as we take pride from creating a genuinely scratch-cooked meal, Brits don’t mind using pre-made stock as a time-saving alternative to boiling beef bones themselves. Brands have embraced modern formats, with jellies, pouches, pastes and powders grabbing consumers’ interest. The stocks market is also well positioned to benefit from the increase in the number of over-55s, the biggest users of stock.”

While sales of gravy are struggling, today an average of 65% of all Brits are gravy users. Those living in the North and Scotland (70%) are the greatest fans of the brown stuff, while just 62% of those in the South West and Wales use it. Almost six in ten (57%) Brits use granules and powder – making this the most popular type of gravy used, again usage peaks in the North and Scotland (62%) but is lowest in London (50%). Meanwhile, 13% of Brits use gravy pastes and sauce and almost one in ten (9%) use ready to use and liquid jelly.

Just a quarter (24%) of those living in the North and Scotland agree that there are only a limited variety of dishes which go with gravy, compared to 33% of those living in London.

Mintel’s research also highlights a consumer interest in provenance, with three in ten (31%) users preferring stocks made from British ingredients, increasing to 41% of over-55s.  Meanwhile, nearly one in five (17%) users believe labelling should convey more information about the gravy or stock’s ingredients, echoing a broader, post-horsemeat scandal interest in British-sourced meat ingredients.

“Looking to the future, elevating the overall status of gravy with more of a gourmet positioning offers an avenue for manufacturers to encourage greater growth and improve usage levels,” Alex Beckett concludes.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • November 21, 2018expoSE European Asparagus and Strawberry Fair
  • November 27, 2018Health Ingredients Europe
  • November 28, 2018FOOD & LIFE
  • December 3, 2018P&P 2018
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements