FRANCE: RISE IN THE DRY PROCESSED MEATS MARKET

Article Abstract:

It is estimated that the sausage market will end 1998 with a 2% to 3% rise over 1997. According to SECODIP, the dry sausage market, which represents 54,500 tonnes, will have grown due to the vitality of pre-sliced sausages, up 11.7%, and to the delicatessen counters, up 7%, while self-service departments rose only 1.6%. The vitality of pre-sliced sausages is attracting new operators such as the Italian company Citteiro, Salaisons Henri Antoine, and Leon Chaillot. As for dry ham, at present there is a shift in purchases from delicatessen counters to pre-sliced products in self-service departments. New operators are investing in this buoyant niche also. Henri Raffin and Albert Fontaine have introduced a line of hams with quality labels, such as Label Regional Savoie, Label Montagne Noire, Label Rouge, etc.

Prepared Meats, Meat Processed from Carcasses

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FRANCE: SYRUP SALES ARE GROWING AGAIN

Article Abstract:

After several difficult years, the French syrup market rose slightly . This change is due mainly to marketing efforts, with the launch of attractive fun packaging, to favour impulse purchases, and the concept of the gift of a toy in the cap becoming widespread. Outside of marketed products, traditional syrups posted a 3.8% rise in 1998, due mainly to the vitality of the Moulin de Valdonne brand, and its Sirop Bio, which comes in a 50 cl glass bottle. A few months after its launch, this line of syrups represents 20% of sales of the traditional segment.

Comment:

The French syrup market rose slightly .

Market information - general, Flavoring Extracts & Syrups, Flavoring Syrup and Concentrate Manufacturing, Flavorings

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