Soup Market Growth Potential, Opportunities, Industry Specific Challenges and Risks 2025

Sophisticated packaging solutions have resulted in increasing shelf life and therefore preserving the
taste and nutrient. Small eatery vendors and café outlets have been serving soups on account of
their increasing popularity. These outlets form an integral part of the value chain of street food
where consumers buy products on account of its affordable cost and convenience. Companies are
targeting these small vendors in order to increase their presence in the retail market and connect
with the end consumers. These small eatery outlets are used by smart marketers to promote their
products using attractive sign boards. The Campbell soup company invented condensed soup in
1897 and revolutionized the commercial soup market in the U.S. Condensed soup are canned
products in the concentrated form which need the addition of water. Condensation allowed
manufacturers to pack these products in smaller cans and sell at a lower price. Moreover,
consumers were able to customize their soups using this condensed liquid as a base for home-made
soups.
Hectic lifestyle and increasing standard of living drive the consumption of ready to eat products in
urban areas. Commercial soups available in the retail stores are quick and easy to make. Canned and
dried packs are available in supermarkets, hypermarkets and convenience stores. Canned products
are marketed as ready to eat with no further requirement for further processing. The demand has
further increased owing to microwave bowls, offering convenience at workplaces and small café
outlets. Clear soups are known to contain vegetables with less salt. Their increasing popularity as a
diet for medical patients is expected to drive the demand in near future. Health aware consumers
prefer clear soups on account of its nutrient content and low salt content. Such market trend is
expected to propel the demand over the forecast period.
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Some ingredients used in the manufacturing are subjected to health concerns which are expected to
pull the demand down in the near future. Some soup categories are not preferred by the consumers
owing to the presence of monosodium glutamate. Companies have come up with products without
monosodium glutamate in order to cater these consumers. Some consumers may show symptoms
of allergy due to the presence of corn, soy, and nuts. Automated manufacturing of these products