Publish Time: 2022-11-21 Origin: Site
In recent years, with the improvement of people's living standards and changes in consumption structure, the condiment industry has ushered in new opportunities for development. As an important branch industry of condiments, new brands, new products and new models in the domestic compound condiment market are constantly emerging, showing a good trend of sustained, rapid and healthy development. The modified atmosphere packaging machine for seasoning also plays a certain role in the industry.
According to statistics from the Bureau of Statistics, 2003-2010 was the golden stage of the rapid development of condiments in my country, and the industry "both in volume and price".
▶ In 2010, the sales revenue of my country's condiment industry was 150.62 billion yuan;
▶ Exceeded RMB 200 billion in 2012;
▶ In 2016, it reached a new level, and the sales revenue exceeded 300 billion yuan;
▶ In 2017, it reached 332.21 billion yuan.
On the whole, the overall profitability of my country's seasoning industry is constantly improving, and the consumption trend of compound seasonings has changed significantly.
Steady growth in the market
According to the statistics of the top 100 brands in the condiment industry, the total output and total sales revenue of domestic condiments have maintained an upward trend year by year.
The total output in 2017 was 12.47 million tons, a year-on-year increase of 9.4%, and the total sales revenue was 82 billion yuan, a year-on-year increase of 9.5%. Among them, in 2017, the output of the compound seasoning industry was 495,000 tons, a year-on-year increase of 14.9%.
Among the 17 branches of the seasoning industry, the compound seasoning industry's year-on-year growth rate ranks second only to oyster sauce.
According to the statistics of the top 100, the top three companies in compound seasoning output in 2017 were Shanghai Totole, Lee Kum Kee, and Anhui Qiangwang, with output of 140,000 tons, 104,000 tons and 74,000 tons respectively; the top three companies with year-on-year growth rates The enterprises are Ningxia Yipin, Heshandonggu, and Qingdao Ruikelai, accounting for 54.6%, 47.2% and 34.6% respectively.
Among the 29 compound seasoning companies that entered the top 100, nearly half of the output was concentrated between 10,000 and 50,000 tons, showing a "spindle" pattern. The strength of enterprises in this range is close, and the market competition is fierce.
In comparison, in the compound seasoning industry, the growth rate of chicken essence and chicken powder is relatively stable, and the growth rate of compound seasoning sauce and other varieties is faster.
Product iterations are accelerated
Compound seasonings are low-frequency, small quantities, and just-in-demand FMCGs. The food standard GB/T20903-2007 "Classification of Seasonings" classifies compound seasonings into three types: solid, liquid and semi-solid.
According to the analysis of market consumption attributes, compound seasonings are products with low consumption frequency, low single purchase volume, low unit price, many purchasers, and family rigid needs.
There are a large number of compound seasoning companies. In recent years, the richness of products, the ability of companies to resist risks, and the rate of product renewal have all increased. Products have transformed from the era of single product to the era of large single product and then to the era of product iteration.
With changes in consumption habits, consumer groups, and consumption patterns, condiment companies need to develop more new products at a faster pace to meet changes in consumption.
There are more than 20 towns (counties) featuring condiments across the country, mainly in East China, South China, North China and Southwest China. The towns with compound condiments are Sichuan Ande, Shandong Yang'an and other places.
Most condiment companies have a category of compound condiments, which has attracted the attention of the capital market and is generally optimistic. The capital side hopes to seize the opportunity of the development of the compound seasoning industry and seek greater value-added space.
Custom "locking" future trends
The drive of consumption and the change of consumption form have brought about the innovative demand for compound seasoning products. The post-90s and post-00s, as well as some housewives who pay attention to taste, have become the target consumer groups.
These consumer groups not only want to eat delicious, but also eat taste. This promotes the development of new products and the continuous innovation and iteration of product concepts.
At the same time, new demands focusing on consumer experience, new retail and various scene experiences provide opportunities for product innovation. Many food restaurants have combined with the customization of condiments, and the preservation of condiments has also become the mainstream of experiential consumption, such as steak restaurants, Japanese food stores, and seafood restaurants.
The advantages of intelligent manufacturing on the production side of condiment enterprises are obvious and will become a trend, which will significantly promote the simplification of processes, efficiency improvement, quality improvement and safety control. At the same time, intelligent management will promote qualitative breakthroughs and leaps in the production technology of the entire industry.
There are three main sales channels for condiments, namely home kitchen, catering industry and food processing. Food processing links belong to the sales of non-consumer terminals, and condiments are added to other food processing links as upstream products, such as the processing of spicy strips, soy products, and soy products. The end consumption is mainly home kitchen and catering industry.
At present, the structure and core content of these three traditional channels have not changed, but the operation mode and business model have changed. The formation of new formats of household consumption and catering channels has brought new marketing methods to the industry.
With the rapid development of catering, light catering and slow life have become new highlights of catering, and condiments customized for these new catering methods have also gained a large space for development.
A new way of combining online and offline marketing has also emerged: the integration of online and offline has changed from omni-channel to new retail, omni-channel is the superposition of online and offline channels, and new retail is the integration of online and offline.
The formation of the new retail pattern has opened up the boundaries between online and offline sales, and achieved a seamless connection. Online ordering and offline delivery, products quickly reach consumers. In addition, major e-commerce platforms target consumer groups through big data, and guide consumption and promote sales by accurately pushing articles and content that consumers care about.