Burgers and sausages see depressed sales volume
Sales of traditional barbecue products such as burgers and sausages have come under pressure as consumers favour primary and sous vide barbecue products, figures from Kantar Worldpanel indicated.
Data for the 12 weeks ending 17 July 2016 suggest that consumers have responded to the upturn in the weather by likely moving into other cuts.
Fresh primary meat and poultry has experience strong volume growth over the same time period. Nathan Ward, Kantar’s business unit director for Meat, Fish & Poultry, said: “Beef has seen a return to value and volume growth with 400,000 more shoppers buying beef than the equivalent period last year.”
According to Kantar, mince is driving volume for beef, with 15% more volume on promotion over the 12-week period helping to add 475,000 more shoppers. Meanwhile, steak is growing across a wider shopper base, helping to keep sales strong.
“Chicken continues with its impressive volume growth, but is now seeing limited value growth as falling prices offset the strong volume growth,” added Ward. Breasts and legs are experiencing significant growth driven by lower prices. While chicken breasts are seeing falling base prices, legs have seen promotional volumes increase 20% on last year, attracting more than half a million shoppers to buy.
Value has grown ahead of volume in the chilled fish category, with 730,000 more shoppers buying fish compared with last year.
Only smoked fish has seen a decline in volume, with shoppers buying increasingly less often. Kantar pointed out that consumers are becoming more adventurous in the chilled fish category with sea bass, tuna and prawns experiencing strong growth. Out of the key species, salmon has seen the strongest decline.
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