The Food Institute recorded 503 mergers and acquisitions in the food industry in 2014, a 61.7% increase from the previous year. Activity in the industry more than doubled in the first quarter of 2014 compared with the same period the previous year, and continued to increase in each quarter after. After just the first six months of the year, it was only five deals shy of surpassing the total mergers for 2009.
With 60 more deals than last year, manufacturers were responsible for over 30% of the industry’s total transactions. Retailers were also busy, increasing activity by 65% from 2013. This can be attributed largely to the exceptional year had by supermarkets, which followed another busy year in 2013.
Some of the largest M&A deals of the year occurred in the food industry, such as Burger King’s merger with Tim Horton’s to create Restaurant Brands International, ABā??Acquisition LLC’s purchase of Safeway Inc., and Tyson Foods’ acquisition of Hillshire. These deals made 2014 significant, representing a shift from mainly large companies acquiring smaller businesses to increase their portfolios, to several big companies acquiring other large companies to increase market share.
While Whole Foods is gaining ground in the grocery market, it’s taking longer than expected, as the grocer has to overcome its pricey reputation, among other barriers, before seeing real impact.read more
Grocery apps are some of the fastest-growing in the U.S., according to eMarketer. In 2018, 18 million U.S. adults will use a grocery app at least once a month, up 49.6% over 2017. By 2019, the firm predicts more than one in five adult smartphone e-commerce buyers will use a grocery app to order food.read more
Jennette has been with The Food Institute since 2013. As Marketing Director, she is responsible for promoting all Food Institute books, seminars and webinars, as well as writing and editing the Food Institute’s annual publications, such as Food Business Mergers & Acquisitions, The Food Industry Review and The Almanac of the Canning, Freezing, Preserving Industries. Additionally, she writes for and edits the daily news update, Today in Food, and contributes to the weekly Food Institute Report. She has a background in non-profit and environmental marketing, programming and writing, and graduated from Rowan University in 2012 with a degree in Communication Studies.
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