Wines and Spirits

Growth in the Global Spirits Market is Beginning to Slow

The portfolio of consumer goods management reports are designed to help you make well informed and timely business decisions. We understand the problems facing today"s consumer goods executives when trying to drive your business forward, and appreciate the importance of accurate, up-to-date, incisive product, market and company analysis. We help you to crystallize your business decisions. The strength of our consumer goods research and analysis is derived from access to unparalleled databases and libraries of information and the use of proprietary analytic techniques. This reports are authored by independent experts and contain findings garnered from dedicated primary research. Our authors" leading positions secure them access to interview key executives and to establish which issues will be of greatest strategic significance for the industry. Our consumer goods portfolio of reports can be used across a wide range of business functions to assess market conditions and devise future strategies and cover the food, drink, health, cosmetics, toiletries, dairy categories and key consumer issues including eRetail and marketing. Key issues examined by this report... Beer offers the strongest competition to spirits in Europe and the US. Beer will take the largest share of throat in the European and US alcoholic drinks markets by 2010. Despite the popularity of beer in Germany and the fact it will continue to take more than half of total share of throat to 2010, spirits is the only sector set for an increase in share. Premiumization is the leading trend in spirits. Super-premium spirits take premiumization to the next level. As premium products become more common in the food and drinks market, manufacturers need to appeal to a more specific, niche target audience if they wish to present their product as super-premium rather than ò€˜premium for the mass-marketò€™. Provenance and quality of ingredients will increase in importance in this sector, particularly in sectors with added ingredients or flavors such as flavored tequila or fortified RTD vodka products. Consumers associate provenance with a ò€˜premiumò€™; it indicates that a manufacturer has actively sought the best quality ingredients from a particular place, which means that a product must be better and/or worth more to the consumer and the manufacturer. The Future of Spirits The innovation response to private label threats and market slowdown Growth in the global spirits market is beginning to slow and is even declining in some categories. Market consolidation, maturity, private label and health concerns are driving this stagnation. However, new opportunities exist, enabling spirits manufacturers to drive growth and combat these threats through expansion into emerging markets and development in healthy and premium spirits. The Future of Spirits is a new management report that focuses on the future, and includes in-depth analysis of NPD, branding and marketing activity in the global spirits market. The report analyzes activity by sub-category (brandy, gin, liqueurs, rum, specialty spirits, tequila mescal, vodka and whiskey) and region (Asia-Pacific, Europe, Latin America, Middle East Africa and North America). Quantify emerging NPD trends based on product launch data across the leading spirits categories and pinpoint leading regions with this new report. For more reports of your interest, please visit the following link: http://www.bharatbook.com/Market-Research/Spirits.html Or Contact us at: Bharat Book Bureau Phone : +91 22 2757 8668 / 2757 9438 Fax : +91 22 2757 9131 E-mail : info@bharatbook.com Website : www.bharatbook.com


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The Fermentation of Bread
The process of fermentation, which has for its object either the manufacture of bread, or of an alcoholic product in a more or less concentrated form, is very similar in action during its earlier stages. It commences with the growth and multiplication of the fermenting germs contained in the minute organisms floating in the air, the inorganic constituents of the water, and the protoplasm (essence of life) of the yeast; and all the changes brought about are accompanied by heat. Fermentation is caused by the decomposition of the starch and gluten of a solution of either potatoes, flour, or malted barley, which decomposition is accompanied by an evolution of gas. There is also a peculiar vibration given to the various bodies in contact, which agitates the whole. This agitation is increased by the bursting of the starch-cells and the formation there from of maltose, and also by the changing of the maltose sugar into carbonic acid gas. Substances in a state of decomposition are capable of bringing about a change in the chemical composition of bodies with which they are in contact. Most of the vegetable substances used in fermentation have a constituent part -- sugar, starch, or some other substance -- which is easily converted into a fermentable sugar by the action of yeast, or of diluted mineral acids, or by a constituent of malted barley, called diastase.
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