ISBN 1-86765-641-5

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Table of Contents

Executive Summary

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TABLE OF CONTENTS

Executive Summary

Market Definition

MARKET SECTORS

MARKET POSITION

MARKET TRENDS

MARKET SHARE

Table 1: Penetration of Milk and Dairy Products in the Food Industry (£m and percent), 1991-1996

Table 2: Index of Expenditure on Food and Milk and Dairy Products at Current Prices (1991=100), 1991-1996

Table 3: Market Share of Milk and Milk Products by Sector by Value (£m and percent), 1996

Market Size

THE TOTAL MARKET

MARKET SECTORS

FOREIGN TRADE

Table 4: The Milk and Dairy Products Market (£m at rsp), 1991-1996

Table 5: Liquid Milk Sales by Value (£m and 1991=100), 1991-1996

Table 6: Market Share of Liquid Milk by Sector by Value (£m and percent), 1996

Table 7: Cheese Sales by Value (£m and 1991=100), 1991-1996

Table 8: Market Share of Cheese by Sector by Value (£m and percent), 1996

Table 9: Yellow Fats Sales by Value (£m and 1991=100), 1991-1996

Table 10: Market Share of Yellow Fats by Sector by Value (£m and percent), 1996

Table 11: Yoghurt and Chilled Dessert Sales by Value (£m and 1991=100), 1991-1996

Table 12: Market Share of Yoghurt and Chilled Desserts by Sector by Value (£m and percent), 1996

Table 13: Cream Sales by Value (£m and 1991=100), 1991-1996

Table 14: Cream Market Shares by Value (£m and percent), 1996

Table 15: Exports of Milk and Dairy Products (£m), Year to December 1994 and 1995

Table 16: Imports of Milk and Dairy Products (£m), Year to December 1994 and 1995

Industry Background

RECENT HISTORY

INDUSTRY CONCENTRATION

DISTRIBUTION

TRADE ASSOCIATIONS

Table 17: Production of Milk, Butter, Cheese and Cream by Number of Companies and Turnover Size (number and percent), 1995

Table 18: Distribution of Liquid Milk to Households by Volume ( percent), 1994 and 1996

Competitor Analysis

THE MARKETPLACE

MARKET LEADERS

ADVERTISING AND PROMOTION

Table 19: Major UK Milk and Dairy Product Suppliers by Sales (£m), 1994/1996

Table 20: Unigate PLC, Divisional Analysis of Food Interests (£m), Year to 31st March 1995 and 1996

Table 21: Main Media Expenditure on Milk and Dairy Products (£m), Years to June 1995 and 1996

Strengths, Weaknesses, Opportunities and Threats (SWOT)

STRENGTHS

WEAKNESSES

OPPORTUNITIES

THREATS

Buying Behaviour

GENERAL TRENDS

PENETRATION BY AGE

PENETRATION BY SOCIAL GRADE

Table 22: Penetration of Milk and Dairy Products ( percent of all female housewives), 1990, 1993 and 1996

Table 23: Purchase of Milk and Dairy Products by Age of Female Housewives ( percent), 1996

Table 24: Purchase of Milk and Dairy Products by Social Grade of Female Housewives ( percent), 1996

Outside Suppliers to the Industry

PRIMARY SUPPLIERS

SECONDARY SUPPLIERS

TERTIARY SUPPLIERS

Table 25: Outside Suppliers to the Milk and Dairy Products Sector, 1996

Current Issues

MILK MARQUE CHANGES

QUALITY SCHEMES

EXTENDED-LIFE FRESH MILKS

THE BUTTER INITIATIVE

Forecasts

DEMOGRAPHICS

MARKET SEGMENTATION

EUROPEANISATION/GLOBALISATION

PRODUCT DEVELOPMENT

COMPETITOR FORECASTS

FORECASTS 1997 TO 2000

Table 26: Age Profile of the UK Population (000), 1992 and 2001

Table 27: Forecast Sales of Milk and Dairy Products at 1996 Prices (£m at rsp), 1997-2000

Company Profiles

INTRODUCTION

DEFINITIONS

FURTHER INFORMATION

Further Sources

ASSOCIATIONS

PERIODICALS

DIRECTORIES

GENERAL SOURCES

HBI UK INFORMATION SOURCES

GOVERNMENT PUBLICATIONS

OTHER SOURCES

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EXECUTIVE SUMMARY

The milk and dairy sector operates within the context of the food industry. The market experienced growth of 15.4 percent between 1991 and 1996, roughly maintaining its share of overall food market expenditure. By 1996, sales had reached £7bn. Many of the products within the sector are grocery staples regarded as essentials rather than indulgences. However, the market has become increasingly sophisticated in recent years with the introduction of new products. The main segments in the market are: liquid milk, cheese, yellow fats, yoghurts, chilled desserts and cream.

Liquid milk continues to account for the largest proportion of sales, although these are declining in volume terms. Cheese has also experienced a fall in per capita consumption. However, the introduction of premium, low-fat and single-serve products have helped to maintain and increase market value. In the yellow fats sector, spreads continue to gain market share from butter and margarine.

Sales of yoghurts and chilled desserts were considerably boosted by more effective segmentation and the launch of new products in the market. Fromage frais sales have also boomed since its introduction. More recently, the brand extension of the confectionery houses into the chilled desserts sector has resulted in further growth.

Cream has come under increasing competition from other sweet sauces and ready-made custards as a dessert accompaniment. However, product innovation such as non-dairy, aerosol and lower fat creams made positive contributions. The revival of interest in home cooking will also benefit sales for use as an ingredient.

The outlook for the sector remains positive. The shakeout arising from the demise of the Milk Marketing Boards has been absorbed by the industry and it is a case of business as usual. Strong product innovation is constantly revitalising the market, while a full portfolio of traditional foods appeals to other sectors of the market. In the short to medium term new products will tend to focus on two factors; quality and convenience, in line with current consumer eating habits and demands.

Text © 1996 Key Note

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