Yogurt Sales Flat Past Two Years
The refrigerated yogurt market — $8 million at retail in 2020 — is virtually flat over the past two years. Greek yogurt — 40% of the category — is down 3%, while the small plant-based yogurt segment has grown by more than 63% over the same timeframe. – SPINS
- Published in Business, Food & Flavor
Kimchi Sales Exploding in Growth
Though kimchi only makes up 7% of the pickles and fermented vegetables category, sales are increasing at an explosive 90% growth rate. – SPINS
- Published in Business, Food & Flavor
Sake, Miso & Plant-Based Meat Sales Grow
Sake sales in the U.S. grew 16% for 2020, and plant-based meat alternatives and miso each grew 26%. – SPINS
- Published in Business, Food & Flavor
Fermented Sauce Market Growing
Every segment of the fermented sauce market is growing in 2020; soy sauce/shoyu is up 31%, tamari 33%, fish sauce 40% and gochujang 57%. – SPINS
- Published in Business
Apple Cider Vinegar Market Growing 12% through 2025
The global apple cider vinegar market expects over 12% CAGR through 2025, driven by use as a natural health remedy and digestive support. – Reportlinker
- Published in Business, Food & Flavor
Brewing Industry Takes Big Hit in 2020
Over 650,000 workers in the brewing industry will lose their jobs due to the pandemic by the end of 2020, and beer sales could fall as much as $22 billion. – John Dunham Associates
- Published in Business
Projections of Global Kefir Market
The global kefir market is projected to reach $1.84 billion by 2027. – Fortune Business Insights
- Published in Business, Food & Flavor
Tofu Sales Increased
Year-over-year tofu sales increased 40% in the first half of 2020. – Nielsen Data
- Published in Business, Food & Flavor
Chocolate Sales Skyrocket During Pandemic
Chocolate sales have skyrocketed during the pandemic. Americans spent $3.7 billion on chocolate during the 17-week period that ended June 27,up 6.3% from last year. – Nielsen Data
- Published in Business, Food & Flavor
Fermented Sweets Topping Dessert Menus
Fermented ingredients are increasingly popular in restaurant desserts, with mentions of “fermented” sweets on menus doubling in the last year. – Technomic
- Published in Business, Food & Flavor