Pasta and Noodles in New Zealand

This databook provides key data and information on the pasta and noodles market in New Zealand. This report is a comprehensive resource for market, category and segment level data including value, volume, distribution share and company & brand share. This report also provides expenditure and consumption data for the historic and forecast periods.

Scope of this research

Contains information on three categories: dried pasta/noodles, chilled fresh pasta and canned pasta & noodles
Market,category and segment level information on value, volume, and expenditure & consumption, with historic (2003-2008) and forecast (2009-2013) data
Category level company and brand share as well as distribution share information for 2007 and 2008
Review of the top two companies within the pasta and noodles market, including company overview, key facts and business description

Research and analysis highlights

The market for pasta and noodles in New Zealand increased at a compound annual growth rate of 2.5% between 2003 and 2008.

The dried pasta/noodles category led the pasta and noodles market in New Zealand, accounting for a share of 58.7%.

Leading players in New Zealand pasta and noodles market include Nestle S.A., General Mills, Inc.. and H.J. Heinz Company

Key reasons to purchase this research

Develop business strategies by understanding the quantitative trends within the pasta and noodles market in New Zealand
Design effective marketing and sales strategies by identifying key market categories and segments
Identify key players within the market to plan lucrative M&A, partnerships and agreements

Wheat Spaghetti

I served this with a simple arugula salad with heirloom tomatoes, sliced shallots, and feta cheese with a homemade balsamic vinaigrette

Whole Wheat Spaghetti with Lamb Sausage and Swiss Chard:

Ingredients -

Serves 4-6

1 lb whole wheat spaghetti (or other pasta of choice)

1 lb of lamb sausage, or other spicy sausage

2 large shallots, sliced

2 cloves of garlic, minced

3 roasted peppers, either jarred or roasted yourself*

1-14 oz can of cannellini beans

½ cup low sodium chicken broth

1 bunch Swiss chard, leaves only, sliced

1 tablespoon butter

¼ cup grated parmesan

Directions -

1. In a large pot of salted, boiling water, cook the pasta according to the package directions. Drain, reserving one cup of the pasta water.

2. In a large skillet, heat a small amount of oil (the sausage will render a lot of fat) over medium-high heat. Sauté the lamb sausage until browned and cooked through, about 7 minutes. Remove lamb with a slotted spoon and drain most of the fat, leaving about a tablespoon.

3. Lower the heat to medium. Sauté shallots for three minutes then add the garlic and sauté for another minute. Add in peppers and beans and sauté for another five minutes. Add in chicken broth and deglaze the pan. Add in the Swiss chard, and cover the pan to wilt the chard, about 3-5 minutes.

4. Add in butter and stir to combine. Add in drained pasta and cheese, using reserved pasta water to moisten if it looks to dry.

5. Serve with extra grated parmesan on the side, if desired.