DUBLIN--(BUSINESS WIRE)--Research and Markets (http://www.researchandmarkets.com/research/pdxcmc/tea_and) has announced the addition of the "Tea and Ready-to-Drink Tea in the U.S.: Retail and Foodservice, 5th Edition" report to their offering.
It is forecast that sales of tea will reach $25 billion in 2014. Of this amount, $6.2 billion (or 25%) is expected to come from retail sales and $18.8 billion to come from foodservice sales.
Retail sales trends from 2012-2013 suggest both challenges and successes for the U.S. tea market. For instance, once a growth driver, RTD canned and bottled tea sales are flat, and instant tea mix declines present challenges. But the flipside is that plenty of opportunity exists to continue to grow the category, from making tea drinking a bit more manly to looking for avenues to personalize tea drinking. And marketers can continue to ratchet up category innovation by supporting the trend toward premiumization, incorporating unique ingredients, and pursuing innovations in form. But bagged/loose tea participants - already on notice - must prepare for continued Green Mountain single-cup tea share taking.
Our expectations are brighter for tea sales at foodservice establishments, which we expect to increase steadily during 2014-2016, driven by modest growth in foodservice establishment visits, tea menu item and tea room establishment expansion, and pricing power. Growth drivers include iced tea, as well as niche beverages such as chai tea, which has seen the most growth in usage on restaurant menus from 2009-2013.
Analysis also suggests that tea is still not being fully leveraged by quick-service restaurants to draw customers. And while fast food restaurants serve generally as Pied Pipers in luring younger customers, coffeehouses may be having greater success in drawing in younger tea drinkers.
Tea and Ready-to-Drink Tea in the U.S.: Retail and Foodservice, 5th Edition analyzes the industry and consumer trends shaping this highly competitive environment.
Key Topics Covered:
Chapter 1: Executive Summary
Chapter 2: Market Size, Segmentation and Forecast
Chapter 3: Market Trends & Opportunities
Chapter 4: Retail Product Trends
Chapter 5: Foodservice Menu Trends
Chapter 6: The Consumer: Tea Usage & Brand Trends
Chapter 7: The Consumer: Tea Retail & Foodservice Channel Usage Trends
Chapter 8: The Consumer: Tea Types/Flavors Drunk at Home & Restaurants
Chapter 9: The Consumer: Factors Influencing Restaurant Tea Order
Chapter 10: Retail Company and Brand Analysis
Chapter 11: Foodservice Companies and Brands
For more information visit http://www.researchandmarkets.com/research/pdxcmc/tea_and