Egg Consumption Upturn Due to Health Benefits, Convenience

UK - A new consumer research analysis has revealed that the key driver for the recent growth in egg consumption is that they are meeting the consumer requirements for health and convenience.
calendar icon 16 May 2016
clock icon 3 minute read

Pernille Fladsrud of Kantar Worldpanel Usage commented: “The resurgence in egg consumption has been remarkable and has clearly been driven by the return to eggs at breakfast, by consumers at both ends of the age spectrum.

"Eggs are increasingly being chosen for health and convenience reasons and, perhaps surprisingly, home baking is actually on the decline, both for eggs and more generally.”

Breakfast remains the largest meal occasion for eggs and is also showing the most growth – with egg consumption at breakfast up 18 per cent in the past two years. Egg consumption at breakfast has grown both throughout the week and weekend.

Health is the main driver, with an increasing number of consumers saying it is the reason for their choosing eggs. Scrambled (+13 per cent) and poached (+9 per cent) are the fastest growing choices, with consumers choosing these for health reasons.

Perhaps surprisingly, egg consumption resulting from home baking has fallen over the past two years, in line with a 7 per cent decline in the overall number of home baking consumption occasions.

“Despite the popularity of baking TV shows, home baking is in steady decline, following a brief period of growth after The Great British Bake Off first launched,” says Pernille Fladsrud.

Sweet home baking represents only around 8 per cent of egg consumption occasions, and probably an even smaller share of actual eggs consumed, since the egg content of a typical baking ‘consumption occasion’ (e.g. a slice of cake) has less egg content than other typical egg consumption occasions (e.g. eggs on toast).

The new analysis, conducted on behalf of the British Egg Industry Council, shows that market growth is being driven by younger consumers, with egg consumption among 16–24 year old women up by 27 per cent over the past two years.

At the other end of the age spectrum, older consumers, who already represent a large part of the market, have also increased consumption by 5 per cent over the past two years – and they too are choosing them for health reasons.

Around 18 per cent of egg occasions are with sandwiches and their popularity in sandwiches is growing – up 4 per cent in the past two years.

Andrew Joret, British Egg Industry Council Chairman, said: “The research confirms eggs’ unique position to capitalise on consumer demand for healthy and natural options that are also quick and easy to prepare.

“The research indicates that the growing popularity of eggs is sustainable, with young people becoming an increasingly important part of the market. And with our traditional base of older consumers also eating more eggs and being an increasingly important demographic group, we have good reasons for optimism about long-term growth.”

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