Questionnaire on Influence of COVID-19 on Food Manufacturing and Processing Industry in Japan: Key Research Findings 2020
Yano Research Institute (the President, Takashi Mizukoshi) has conducted a survey on the influence of COVID-19 in the food market in Japan, and found out the conditions by product category and the trends at market players.
Summary of Research Findings
For this research, corporate questionnaire to domestic companies of food manufacturing and processing was carried out from September to October 2020, and 46 companies responded.
On asking “How do you adapt your business/products to lifestyle changes in COVID-19 calamity?”, “Adapting to at-home consumption demands” held largest percentage of answers, chosen by 33 companies (71.7%), followed by “Developing/reinforcing health-related products”, by 24 companies (52.2%), meaning more than half of the respondents chose these answers. Then, “Developing/reinforcing products for increased opportunity to cook at home” (13 companies, 28.3%), “Developing/reinforcing products that simplifies cooking process” (11 companies, 23.9%), and “Developing/reinforcing affordable products (large volume, low price)” (9 companies, 19.6%) followed.
According to the result of the survey, it is assumed that many companies consider focusing on commercial foods for households, which is already enjoying favorable sales as at-home consumption. Moreover, as increased consumer health consciousness enhanced their awareness toward health-conscious demands, majority of the respondents chose these two answer choices. The result also showed that as more people eat at home, many companies show intention in particular to develop products that simplify cooking process, or affordable, large volume/low priced products.
Trends in Food Manufacturing and Processing Industry in COVID-19 Crisis
Considering the questionnaire results and business operations of the food manufacturing and processing industry in the first half of 2020, commercial foods sold well due to expansion of at-home consumption and eating at home. The sales growth was boosted further by growing demand for drinking at home, rise in the number of people eating breakfast, and increased consumer health consciousness.
On the other hand, sales of foods for business use are declining. This is largely due to drop in sales at hotels, restaurants, and taverns because people refrained from going out. Similarly, foods for souvenir or gifts didn’t sell well, and due to fewer occasions for people going out, demand remained low for thirst-quenching beverages. Moreover, as many office workers shifted to work from home, sales of foods consumed at office stagnated.
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