Cured Meat and Smallgoods Manufacturing in New Zealand - Industry Market Research Report

Cured Meat and Smallgoods Manufacturing in New Zealand - Industry Market Research Report

Cured Meat and Smallgoods Manufacturing in New Zealand

Changing consumer preferences have influenced the Cured Meat and Smallgoods Manufacturing industry over the past five years. Consumer demand for premium products has increased over the period, which has supported industry revenue. However, growing consumer concerns regarding obesity and high blood pressure have weakened demand for industry products that are high in fat and salt, such as salami and bacon. As a result, many consumers have switched to healthier substitute products, such as fresh poultry. Industry operators have responded to this trend by introducing a larger range of healthier cured meat and smallgoods products, such as salt-reduced ham and low-fat bacon. Overall, industry revenue is expected to decline at an annualised 1.5% over the five years through 2022-23, to $852.8 million. This trend includes an anticipated decline of 1.7% in the current year.

Industry companies primarily manufacture cured and preserved meats, such as bacon or ham, and smallgoods or prepared meat products that are not classified elsewhere. Meat is cured using salting, drying, pickling or smoking techniques.

This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.