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Food is universally key to a great birthday party, suggests a new study by Kadence International (www.kadence.com), a leading market research consultancy firm.
This month, Kadence International celebrates its 25th anniversary, and to mark the occasion, Kadence conducted a study across twelve markets to explore the ingredients of a perfect celebration. The countries sampled were Hong Kong, India, Indonesia, Japan, Malaysia, Philippines, Singapore, Taiwan, Thailand, United Kingdom, the United States, and Vietnam.
88 percent of all respondents selected Food as the most important ingredient to a well-organized birthday celebration. In line with the study average, 84 percent of respondents from the UK put strong emphasis on food, closely followed by drinks (82 percent) and getting the right music (73 percent).
Also identified in the study were six different party-attendee profiles across different countries and cultures: • Party Mad - Largely identified in India, Philippines and the United States. • Party Shy – Largely identified in Singapore and the United Kingdom. • Party Planner – Mostly found in Japan, with the Guest List as their top priority item for a celebration. • Planning Delegators – Largely found in Indonesia, Taiwan and Vietnam. • Party Socialiser – Most prominent in Malaysia and Thailand. Also associated with the culture of taking selfies which has a stronger Asian focus including countries like India, Indonesia and Vietnam. • Party Hard – The honorary profile goes to Hong Kong, with the highest preference over playing games and dancing at a party scene.
The study also presents analysis of different preference for a great celebration and gifts based on Gender, Age and Geography. The full analysis can be found at Kadence’s 25th Anniversary website (www.kadence.com/25th/) launched today, along with a short party personality quiz for participants to discover which segment of party-goers they belong to.
Upsurge in Demand for Ready-To-Use Drinkable Therapeutic Food in the Market
According to Persistence Market Research report, titled “Ready-to-use Therapeutic Food Market: Global Industry Analysis and Forecast, 2016–2024”, the global ready-to-use therapeutic food market in 2015 was valued at US$ 249.2 million, and is anticipated estimated to account for value worth US$ 276 million by the end of 2016, exhibiting a Y-o-Y growth rate of 10.7% while in terms of value, it is anticipated to grow at a healthy CAGR of 10.6% in the forecast period from 2016 to 2024.
Universally, malnutrition is believed to contribute to nearly half of all child deaths. Malnutrition can be chronic, resulting to stunting. According to WHO Child Growth Standards that chart the progress of a reference population, a stunted child endures a short height with respect to age. An acute malnutrition causes wasting and a child who is wasted has a low weight for his height.
Malnutrition is caused by not having enough of essential food and necessary nutrition. Among children, recurrent infections is the prime cause of malnutrition in many tropical countries. Mostly, inadequate nutrition restricts recovery from infection, thus setting up a vicious illness and malnutrition cycle. One way to break this vicious cycle is by providing ill children with nutritional supplements, viz. Ready-To-Use Drinkable Therapeutic Food (RUTF). They have proved to be highly active in promoting rapid weight gain in children suffering from severe acute malnutrition.
Factors that are driving the market growth of ready-to-use therapeutic food include growing demand of drinkable ready-to-use therapeutic foods and increasing global disasters and emergencies. Due to easy storage and distribution, the demand for semi-solid paste therapeutic foods is fueling the revenue growth of the market. However, factors that are hampering the market growth of ready-to-use therapeutic food such as customers shifting towards foods having local ingredients and risk of contamination due to inconsistencies in RUTF milk products.
The global market of ready-to-use therapeutic food is categorized into product type and regions. Based on product type, the global market of ready-to-use therapeutic food is categorized as solid (biscuits/bar and powder/blends), drinkable therapeutic food and semi-solid paste. Among these, the section of powder/blends in the global market of ready-to-use therapeutic food will account for US$ 1.5 million in the forecast period from 2016 to 2024, exhibiting a CAGR of 11.2%. Meanwhile, the segment of biscuits/bar will register a CAGR of 8.7%, accounting for US$ 7.8 million during the forecast period. The segment of semi-solid paste is anticipated to remain dominant in the global market of ready-to-use therapeutic food.
Regionally, the ready-to-use therapeutic food market is categorized as North America, the MEA, Europe, and APAC. The MEA market will probably account for relatively higher revenue in the global market of ready-to-use therapeutic food market while the North America market is expected to be reach US$ 35.7 million by the end of 2016 and it is anticipated to exhibit a healthy CAGR of 10.3%, valued at US$ 78.2 million between 2016 and 2024.
The Europe region is estimated to witness maximum revenue share and higher production capacity in the global market of ready-to-use therapeutic food market during the forecast period. The APAC market is estimated to reach US$ 27.2 million during the forecast period. Additionally, in the APAC region, availability of cost-effective raw materials will boost the production of ready-to-use therapeutic foods and consequently fuel the market during the forecast period.
The key market players operating in the market for ready-to-use therapeutic food include Compact AS, Tabatchnik Fine Foods, Edesia USA, NutriVita Foods, Diva Nutritional Products, Nutriset SAS, InnoFaso , Mana Nutritive Aid Products, Hilina and Insta Products.
Over the forecast period, the segment of drinkable therapeutic food is projected to gain significant market share of the global market for ready-to-use therapeutic food.
Summary: Globally, Europe region will dominate the market for ready-to-use therapeutic food over the next eight years.
Blowing on your soup spoon may come as second nature. But a new study reveals it could actually be a dead giveaway to your personality.
In a report by food futurologist Lyndon Gee, which examines the UK’s eating and lifestyle habits for winter 2016/17, the way we eat soup has been put under the microscope. He was commissioned to write the report by GLORIOUS! Soups after a new survey revealed soup is officially the UK’s favourite winter comfort food with almost half of people (48%) putting it top of their list.*
Sipper = Gently sipping from the side of the spoon. Sippers are careful and not very inventive! Even so, a sipper will get the most from their soup and takes the time to savour each sip.
Slurper = Noisy eaters, relishing the racket they make. Disrupters, they like to think they’re different and not one of the crowd – we think they’re uncouth!
Spooner = Put the whole spoon into their mouth, much to the displeasure of the etiquette expert. Even the spoon clanking against teeth doesn’t stop them. Spooners think they’re worldly-wise mavericks but are usually just greedy gluttons.
Dunker = Barely use their spoon, preferring to dip bread into the soup and suck soup from it. Dunkers aren’t very grown-up and may be harking back to long lost school days!
Siever = Delve straight into the soup avoiding any chunks and eating just the liquid broth. Only when that’s gone will they start on the rest. Sievers are control freaks but luckily rare.
Separator = Preferring a soup plate, they use their spoon to methodically separate the various components. Then it’s the dilemma of which ingredient to eat first... Separators believe they’re good organisers but are actually indecisive and over-sensitive.
Mugger = Always go for a mug and can’t comprehend why we’d bother with a bowl. Muggers are often in a rush, but even so they want quality and won’t compromise on taste for haste!
Silly-seasoner = Sprinkle soup with copious amounts of salt and pepper, never stopping to taste it first. Silly-seasoners tend to be self-opinionated, pompous and stuck in their ways.
Blower = Blows on every spoonful – even when the soup has long cooled. Over-prepared for everything, blowers often miss the best in life. Beware too of soupy gobbets flying around the room!
Lyndon Gee commented: “Much of our behaviour in relation to food is not a conscious, deliberate act. As food or drinks are consumed they produce emotional associations in a sensory context. We eat not simply to sustain life but for myriad other reasons, social, emotional, psychological.
“One of the first things humans eat is soup. Soup is reassuring, satisfying and reminds us of home. It’s a food associated with warmth and feeling safe. We have been eating soup in both famine and feast throughout history; and all around the word it is still served in the richest and poorest households. Warming and soothing, the supreme comfort food, soup takes us back to our earliest memories. It comforts because on that subconscious level, soup takes us back to childhood.”
The Comfort Eating and our Quest for a Balanced Lifestyle report was commissioned by GLORIOUS! Soups to coincide with the launch of its new Super Soups range – a portion of this is the equivalent to two of your five a day and is ideal for helping maintain a balanced diet this winter.
In the study soup came out on top as the comfort food of choice for winter with almost half of those choosing this for lunch (48%). Cottage pie or shepherd’s pie came next (33.6%) followed by jacket potato (33.2%) then stew and dumplings (29.2%). (Full top 10 below).
The GLORIOUS! Super Soups pots (600g) are available now in Asda, Sainsbury’s, Waitrose, Morrisons and Ocado.