Abstract
Accounting for inflation, egg sales have decreased since 2000, but there are a number of bright points in the market. Specialty eggs are helping to stabilize egg sales, accounting for roughly 16% of egg sales in 2005. Concerns regarding ethical food production are promoting sales of organic, cage-free, free-range and vegetarian fed eggs. Interest in health drives sales of low-cholesterol eggs and those fortified with Omega-3 fatty acids and Vitamin E. Mintelfs research finds that 27% of respondents purchase specialty eggs, with 25-34 year olds and 55-64 year olds showing elevated levels of purchasing.
In this report, Mintel clearly identifies the principal external factors driving or curtailing growth. Exclusive consumer research reveals the attitudes, needs and behavior of consumers, with analysis broken down both by demographic characteristics, and by segment.
Six years of specific sales data provide a factual and impartial presentation of the market as a whole. Mintel also evaluates the performance of individual sectors in the market, and provides information about the major companies and brands. Using the SPSS forecasting package, Mintel creates a five-year forecast of U.S. retail sales, revealing potential opportunities for growth and product development.
Eggs included in this report are those produced and sold for human consumption in the U.S. retail market. The term "egg substitutes" refers to eggs that have been reformulated through the breaking and processing of shell eggs. Egg substitutes thus include whole eggs, egg whites and egg yolks in frozen, refrigerated liquid, and dried (powdered) forms. This report includes data on egg substitutes, which are used by about 10% of consumers.
Excluded from this report are candied eggs, wooden eggs, painted eggs, pickled eggs, chocolate eggs, or eggs used in green salads or as part of a salad mixture, or as an accompaniment item to any food dish or mix. Omelets, egg patties, quiches and quiche mixes, etc. fall into this category (and are therefore excluded), and are generally used by foodservice operations.
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