Over the last 5 half years, semi-annual launches recorded a growth of CAGR 4%. The market achieved its strongest performance in H2 2019, when it grew by 12% over its previous half year and its weakest performance in H2 2018, when it decreased by -12% over H1 2018.
Fig. 1: Global Egg & Egg Products semi-annual launches from H2 2017 to H2 2019
EGG Trends in the regions
Europe: Europe with 35% share is the most active region for egg and egg products new product developments (NPD's) in 2019. Majority of products are concentrated in Western Europe. Demand for frozen options, organic offerings, free from launches (gluten, sugar), formulations suitable for desserts, sauces and baking recipes (pasteurized eggs), and focus on heritage breeds are backing innovation.
Asia: registered the highest growth in the last 3 years with a CAGR of 24.4% for egg and egg products launches. Choice for organic eggs among large urban population, finely baked eggs (eggs baked in elvan stone), regional favourite recipes (salted eggs , Japanese fried omelette, preserved egg intestines), and diverse formats (frozen, powder, cooked) are positively impacting growth of sales value in the region.
North America: recorded the highest growth in sales value during 2017 to 2019.
North America/Australia/New Zealand: Preference for free range jumbo eggs, formulation fortified with functional elements (omega-3), pasteurized large eggs, snacks varieties (bacon and cheese egg bites), free-run, 100% egg white liquids variety is driving innovation in North America and Australia/new Zealand during H2 2019.
Middle East/North Africa: Low innovation and value growth markets
Fig. 2: Egg & Egg Product launches by region H2 2018 to H2 2019
7 EGG Trend highlights
- Organic is the most prominent claim in North America, Europe and the Middle East/North Africa
- Indulgent, premium, natural, low/no/reduced cholestorol among fast growing claims in H2 2019
- Expanding interest in organic and free-range eggs as well as premium quality products fortified with vitamins and minerals (selenium, Vitamin E)
- Growing interest in ready to eat traditional recipes and various types of eggs (duck, quail, salted)
- More shelf-able eggs are on the rise
- Interesting breakfast blends (steamed egg with fermented fish)
- Top 5 flavours in NPD's H2 2019 are: Onion, spinach, soy, chorizo and soy. Apart from the top 5 flavors, truffle mushroom, broccoli, chili, fish, jalapeno chili, beef, asiago cheese are the other flavors growing in popularity in H2 2019
Fig. 3: Trends across regions H2 2018 to H2 2019
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