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Market Research Report

U.S. Foodservice Packaging - Markets, Technologies, and Opportunities - 2013 to 2017

Published by Allied Development Corp. Product code 83174
Published Content info 330 pages
Delivery time: 1-2 business days
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U.S. Foodservice Packaging - Markets, Technologies, and Opportunities - 2013 to 2017
Published: April 2, 2013 Content info: 330 pages
Description

Abstract

The "U.S. Foodservice Packaging" study encompasses filled packages shipped directly or indirectly from food manufacturers to food service outlets. This packaging market generated US$9.8 billion in revenue in 2012, and it will reach US$11.5 billion in 2017.

"U.S. Foodservice Packaging" provides an extremely detailed examination of the packaging used for the foodservice market. Packaging volume and value are projected for a variety of segmentations. Drivers are analyzed, ranging from the broad impact of macroeconomic conditions to drivers specific to individual packages. In addition, the Appendix contains a complete set of raw market data.

The Technology section pictures many filled packages in actual use at foodservice outlets. Packaging types, sizes, structures, and materials are all examined. Emerging technologies are identified and analyzed.

What Sets this Study Apart?

  • extremely detailed analysis of the foodservice market, with projections to 2017
  • more than 200 end-use market segments
  • detailed analyses of package types, sizes, structure, and materials
  • full set of raw market data in the Appendix
  • drivers identified and examined for the foodservice industry itself and for the foodservice packaging market

Who Should Buy this Report:

  • Packaging Converters
  • Raw Material Suppliers
  • Equipment and Machinery Suppliers
  • Brand Owners and Foodservice Operators
  • Industry Analysts
Table of Contents
Product Code: RFS13A

Table of Contents

Section I: Introduction

  • A. Foodservice packaging defined
  • B. Study organization
  • C. Geographic regions
  • D. Methodology
  • E. Conventions

Section II: Executive Summary

  • A. Market drivers and trends
    • 1. Demand for foodservice
    • 2. Drivers and trends in foodservice
    • 3. Drivers and trends in foodservice packaging
  • B. Market projections
    • 1. Total market
    • 2. Categories of packaging
    • 3. End-use
    • 4. Primary packaging
  • C. Technology

Section III: Technology

  • A. Foodservice packaging types
  • 1. General characteristics
  • 2. Bags
  • 3. Bottles and jars
    • 4. Cartons and canisters
    • 5. Cans
    • 6. Cups, tubs, and trays
    • 7. Pails
    • 8. Pouches
    • 9. Corrugated containers and folding cartons
    • 10.Closures
  • B. Packaging materials for foodservice
    • 1. Bags
    • 2. Bottles and jars
    • 3. Cartons and canisters
    • 4. Cans
    • 5. Cups, trays, tubs
    • 6. Pails
    • 7. Pouches
    • 8. Closures
  • C. Food processing technologies
    • 1. Water activity
    • 2. Hot fill
    • 3. Aseptic processing
    • 4. Retort
    • 5. Modified atmosphere packaging
  • D. Distribution temperature
    • 1. Ambient
    • 2. Frozen
    • 3. Refrigerated
  • E. Packaging challenges
    • 1. Beverages
    • 2. Bread and pizza
    • 3. Breakfast food
    • 4. Condiments
    • 5. Dairy
    • 6. Dessert products
    • 7. Dry mixes/ingredients
    • 8. Fruits and vegetables
    • 9. Meat, poultry, and seafood
    • 10.Pasta
    • 11.Snacks
    • 12.Soup
    • 13.Other
  • F. Emerging packaging technology
    • 1. Aluminum bottle
    • 2. Retort pouches
    • 3. Cook-in packaging
    • 4. Nanotechnology
    • 5. Active and intelligent packaging
  • G. Emerging technology for food processing
    • 1. Ohmic heating
    • 2. Ionizing radiation
    • 3. In-package microwave food processing
    • 4. Ultra high pressure (UHP) processing

Section IV: Market Trends and Projections

  • A. Foodservice industry overview
    • 1. Industry size
    • 2. Retail vs. foodservice consumer spending
    • 3. Food manufacturer revenues
    • 4. Foodservice outlets
  • B. Foodservice industry drivers and trends
    • 1. Convenience and time savings
    • 2. Disposable income
    • 3. Food experience
    • 4. Demand for foodservice by age
    • 5. Foodservice outlet type
    • 6. Ethnic influences
    • 7. Cost control
    • 8. Consolidation
    • 9. Food distribution temperature
    • 10.Food quality
    • 11.Nutrition and health
    • 12.Portion sizes
    • 13.Food safety
    • 14.Expanding locations
    • 15.Expansion of services
  • C. Foodservice packaging drivers and trends
    • 1. Underlying demand
    • 2. Sustainability
    • 3. Barrier packaging
    • 4. Number 10 can replacement
    • 5. Portion control
    • 6. Food quality and safety
    • 7. Packaging cost
    • 8. Storage efficiency
    • 9. Packaging graphics/labeling
    • 10.Foodservice outlet type
    • 11.Distribution temperature
    • 12.Packaging to reduce shrink
  • D. Primary packaging volume segmented by end-use
    • 1. Beverage
    • 2. Bread and pizza
    • 3. Breakfast food
    • 4. Condiments and spreads
    • 5. Dairy
    • 6. Desserts
    • 7. Dry mixes
    • 8. Fruits and vegetables
    • 9. Meat, poultry, and seafood
    • 10.Pasta
    • 11.Snacks
    • 12.Soup
    • 13.Other
    • 14.Summary of primary packaging volume by package type
  • E. Primary packaging value segmented by end-use
  • F. Closures, secondary packaging, and tertiary packaging
    • 1. Closure volume by end-use
    • 2. Closure value by end-use
    • 3. Closure volume by closure type
    • 4. Closure value by closure type
    • 5. Secondary packaging volume
    • 6. Secondary packaging value
    • 7. Tertiary packaging volume by end-use
    • 8. Tertiary packaging value by end-use
    • 9. Tertiary packaging volume by package type
    • 10.Tertiary packaging value by package type
  • G. Foodservice packaging segmented by distribution temperature
    • 1. Current consumption
    • 2. Projection
  • H. Foodservice packaging by bulk vs. portion control
    • 1. Current consumption
    • 2. Projection
  • I. Foodservice packaging segmented by barrier properties
    • 1. Current consumption
    • 2. Projection

Section V: Appendix

  • A. Primary packaging volume
  • B. Primary packaging value
  • C. Closure volume
  • D. Closure value
  • E. Secondary packaging - folding carton volume
  • F. Secondary packaging - folding carton value
  • G. Secondary packaging - polyethylene bag volume
  • H. Secondary packaging - polyethylene bag value
  • I. Tertiary packaging (shipping container) volume
  • J. Tertiary packaging (shipping container) value
  • K. Barrier, distribution temperature, package size

Section VI: Glossary

Tables - 103

Figures - 50

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