Processed Asian Foods in Australia – An update

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2. Objectives The objective of the project is to review recent market changes, industry developments and research and development opportunities for processed Asian foods and vegetables in Australia. Opportunities have been assessed in terms of: • product and market opportunities • product and market risks • critical success factors. Overall, the project aims to identify opportunities to increase the manufacture of processed Asian foods and vegetables in Australia by reviewing the changes and trends in this industry since the 1990’s. 3. Methodology This study involved a desktop research and an extensive program of industry consultation. This was conducted throughout the following stages. • Stage A Market and industry survey to assess market changes and trends during the last 10 years - Review of new food trends and innovations - Review of Australian imports of processed Asian foods • Stage B Identification and assessment of processed food ‘gaps’ and research opportunities - SWOT analysis of the processed Asian food industry in Australia • Stage C Identification of potential areas of investment by RIRDC - Strategic implications and recommendations Data quality Published and available data on processed Asian foods and vegetables in Australia (and internationally) is limited. Data from the Australian Bureau of Statistics has been used to establish a baseline understanding of imports and exports. In some cases, this data was found to be too broad for analysis, thus other published and unpublished industry data has been sourced. However, in general, this data still did not provide sufficient accuracy to identify market opportunities in detail. To balance the limited data quality, this study is also based on estimates provided by industry groups. Estimates of demand and production were based on store surveys, field visits and industry interviews. While this source of data may also have limitations, inaccuracies have been minimised through crossverification with other sources. It is also noted that information from some industry groups was open and forthcoming while other groups declined to participate in this study. The researchers in this study respect and acknowledge that some groups are unable to contribute to this project for commercial and non-commercial reasons. In recognition of the requests of those groups which contributed to the industry surveys, the source of the information has been kept confidential. As a result, all data and findings in this study have been consolidated and presented in an aggregated form. No specific data or issues are ascribed to any specific individuals or organisations. Despite this, the aggregated data provides a basis for sound estimates, trends and issues associated with findings from the data. 2
4. Consumer trends 4.1 Today’s consumer There have been numerous studies from overseas and Australia confirming that consumers are influenced by a myriad of factors. For example the Australian Vegetable Industry Development Group’s 2006 strategic industry plan, Vegvision 2020 (www.avidgroup.net), highlighted that the key factors for consumers to purchase food include: • shopping convenience • product availability • price and value for money • food preparation simplicity and speed • food taste and enjoyment • health and nutritional value. With the globalisation of the food industry, consumer tastes and preferences are constantly changing. This is most evident in the area of processed Asian foods. The market for such Asian foods has now become a continuum of consumers ranging from traditional Asian consumers to first and second generation descendants, to western consumers with an appreciation of Asian tastes and flavours. The changing style of such Asian food products is an area associated with new food trends and innovation. 4.2 New food trends and innovations SIAL (known in French as ‘le Salon International de l’Agroalimentaire International’) has long been regarded as the premier showcase and conference for new food trends and products throughout the world. SIAL originated in Paris and has now expanded to other world locations such as China. During 2008, SIAL Shanghai presented the results of research into new product development trends for food products and the associated driving factors for consumers (Table 4.1). Table 4.1 Five major innovation trends in new food products in 2007 Trends for new product Influencing factors development Trend 1 - Pleasure or indulgence Trend 2 - Health and nutrition Trend 3 – Fitness Trend 4 – Convenience Trend 5 – Ethics Sophisticated, exotic, fun or appealing to senses Natural, organic, vegetarian or functional health properties Dietary, energy and well-being and cosmetic Time saving, easy to handle, suit take-away/grazing eating patterns Green credentials, environmentally sustainable, corporate ‘fair trading’ 3
Page 1: Processed Asian Foods in Australia
Page 4 and 5: © 2009 Rural Industries Research a
Page 6 and 7: Acknowledgments The author of this
Page 8 and 9: Contents Foreword .................
Page 10 and 11: Figures Figure 5.1 Overseas-born po
Page 12 and 13: Tables Table 4.1 Five Major Trends
Page 14 and 15: Executive Summary What the report i
Page 17: 1. Introduction Asian foods are enj
Page 21 and 22: Plate 4.3 A range of ‘antioxidant
Page 23 and 24: 5. Australian market demand 5.1 Wha
Page 25 and 26: Figure 5.2 Overseas-born population
Page 27 and 28: 5.6 Group 4: Asian tourist consumer
Page 29 and 30: 6. Profile of major imported Asian
Page 31 and 32: Figure 6.2 Instant and ramen noodle
Page 33 and 34: Figure 6.4 Instant and ramen noodle
Page 35 and 36: Figure 6.6 Asian style noodles impo
Page 37 and 38: Figure 6.8 Asian style noodles impo
Page 39 and 40: Figure 6.9 Soy sauce import volumes
Page 41 and 42: d. Import values Table 6.7 and Figu
Page 43 and 44: Figure 6.13 Other Asian style sauce
Page 45 and 46: Plate 6.6 Asian marinades and paste
Page 47 and 48: Figure 6.17 Mixed condiments and se
Page 49 and 50: Figure 6.19 Soups and broths import
Page 51 and 52: Table 6.12 Soups and broths annual
Page 53 and 54: Figure 6.23 Sugar confectionery imp
Page 55 and 56: Table 6.14 Sugar confectionery annu
Page 57 and 58: Figure 6.28 Processed fish balls, f
Page 59 and 60: Figure 6.30 Processed fish balls, f
Page 61 and 62: c. Import volumes Table 6.17 and Fi
Page 63 and 64: f. Historical trends Since 2002, th
Page 65 and 66: Table 6.19 Seaweed annual import vo
Page 67 and 68: 2003 to A$13/kg in 2007. In additio
Page 69 and 70:
Figure 6.40 Asian specialty mushroo
Page 71 and 72:
Plate 6.11 Jelly fungus b. Countrie
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Table 6.24 Jelly fungus annual impo
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Page 77 and 78:
Page 79 and 80:
Figure 6.49 Bamboo shoots import va
Page 81 and 82:
Figure 6.51 Bamboo shoots annual im
Page 83 and 84:
The data in Table 6.29 emphasises t
Page 85 and 86:
Plate 7.1 An example of fresh Asian
Page 87 and 88:
eported that a range of fresh ‘st
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Health and well-being Processed Asi
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7.5 Manufacturers of processed Asia
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Integrity and branding The growth a
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Opportunities for the Australian pr
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• soy food products • beverages
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c. Critical Success Factor 3 - Whic
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9. Implications The outlook for pro
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11. References AUSVEG (2007). Proce
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