Sandwiches set to grow on back of health and innovation, report
growth, as consumers continue to opt for this old favorite that has
now been spiced up with new bread varieties and new flavors,
according to a new report.
Published by Packaged Facts, the report estimates that the US sandwich market was worth more than $121bn in 2005, and is expected to continue to "grow exponentially" .
Indeed, the sandwich culture in the US has resulted in the product appearing in a vast range of outlets, including retail outlets, warehouse clubs, convenience stores, restaurants, and diverse institutions. And according to Sandwiches in the US, sandwiches currently make up 25 percent of the total US foodservice sales.
Part of the continued success of an old product is the constant innovation that has infused the sector with new concepts and flavors.
"With the introduction of paninis and international flavor profiles, the opportunity to raise sandwiches to a new art form has taken place as even local delis and convenience stores have begun to upscale and add health- infused ingredients to their sandwich arsenals," said Don Montuori, the publisher of Packaged Facts.
"Sales in retail outlets now surpass sandwich chains, and restaurants sales, which dominate the market with more than half of sandwich revenues, show no signs of slowing up," he added.
Indeed, the success of the sandwich largely rests on the product's ability to adapt to new trends in the food industry.
These include the rise in popularity of ethnic foods, on the back of a growing Hispanic population as well as a general demand for more adventurous tastes. In addition, organic is expected to bring added value to the sandwich sector, according to the report, while quality and premium also remain drivers.
As in other sectors, health has become a key driver for the sandwich category, with consumer desire for healthy bread having led to innovation from suppliers such as George Weston Bakers, ConAgra Foods and General Mills.
In the same vein, whole grain holds great promise for sandwich sales, with sales of whole grain breads reportedly up 18 percent since the US Department of Agriculture included these in its new dietary guidelines.
"Buzzwords like 'no trans fat', 'organic' and 'whole grain', together with the rollout of upscale artisan breads and new blended flavors, are hitting home runs with consumers looking to feed their carb cravings with fare that is more upscale and nutritionally sound than everyday white bread," said the report, which brands sandwiches as "the most comfortable and convenient food in America" .
"The bottom line is that sandwiches, because of their nature, can meet a lot of needs and cover a broad range," said Packaged Facts.
