Summary

By 2020, the European smoked salmon market, of which France is a key player, will continue to show a trend towards premiumization. Demand for high-quality products, such as wild and organic smoked salmon, is increasing in France, driving up the value and price of smoked salmon, despite a contraction in market volume. The French market is characterized by high consumer expectations, seasonal peaks during the festive season, and a preference for products smoked in the country, as evidenced by the success of the "Fumé en France" label. Regulations and certifications, such as the Charte du saumon fumé and Label Rouge, play an important role in maintaining high standards of production, animal welfare and environmental sustainability. However, specific numerical data from 2020 onwards are not provided in the text above.

French market dynamics and consumer preferences for smoked salmon

The French market illustrates a strong predilection for smoked salmon, which is not only a holiday staple but also a symbol of celebration. As France is one of Europe's biggest consumers of smoked salmon, the trend has been towards higher-quality products, as evidenced by the apparent growth in market value despite a decline in market volume. The French market experienced marginal growth in volume, but a more pronounced incline in value, rising from around one billion to just over 1.15 billion euros.

This suggests a consumer base willing to pay more for premium smoked salmon. An interesting development in the French market is the increased demand for premium smoked salmon, characterized by a 50% jump in the use of wild salmon in smoked salmon production. Notably, almost 90% of French consumers eat smoked salmon, with a large majority considering it an essential part of festive meals. What's more, around three-quarters of consumers show a preference for products bearing the "Fumé en France" label, associating it with product safety and traceability.

While demand for smoked salmon in France is stable for most of the year, there is a spectacular upsurge in interest in December, closely linked to the country's festive customs. This cyclical nature is also reflected in pricing trends, where smoked salmon prices remain relatively stable from January to September, but experience increases in the months leading up to and during December. An examination of consumer demographics reveals that smoked salmon is less popular among young people under 35, while its consumption is more widespread among older age groups, particularly in the middle socio-professional classes.

Smoked salmon's status as a luxury product and its high price play a role in the fact that it does not reach the lower classes. The French smoked salmon market is also characterized by the absence of substitute products. Despite the presence of smoked trout and herring, smoked salmon retains a dominant penetration rate of around 66%, consolidating its position over its competitors. This advantage also extends to other salmon products, where smoked salmon enjoys the highest penetration rate, far ahead of fresh salmon.

To meet consumer demands for traceability and quality assurance, French manufacturers have developed a collective standard that enables certified products to bear the "Fumé en France" logo. An estimated 85% of market players have signed up to this voluntary certification, underlining the importance attached to the quality of French smoked salmon.

Key market players

In the dynamic, tradition-rich French smoked salmon industry, where artisan know-how meets industrial efficiency, a handful of players have established themselves as the titans of the trade. These key companies lead the production and distribution of high-quality smoked salmon, anchoring the market in tradition, innovation and excellence.

Here's an overview of the major smoked salmon companies shaping the French market:

  • Delpeyrat - With a heritage deeply rooted in the production of gourmet products, Delpeyrat is the ultimate choice for connoisseurs. The company is known for its exquisite smoked salmon offerings that combine traditional smoking methods with a flair for premium taste and quality.
  • Delpierre - Synonymous with excellence in seafood, Delpierre has carved out a niche for itself with its diverse range of smoked salmon. From classic cold-smoked selections to unique flavor-infused varieties, Delpierre's portfolio testifies to its mastery of the art of smoking.
  • Fjord King - As majestic as its name suggests, Fjord King commands respect with smoked salmon that reflects the purity of the fjords. The emphasis on sustainability and capturing the wild essence in its products has made it a favorite among environmentally conscious consumers.
  • Labeyrie - Renowned for its gourmet delights, Labeyrie offers products that breathe luxury. With a vast selection of smoked salmon, their commitment to offering a sensory gastronomic experience has positioned them as a symbol of celebration and refined cuisine.
  • Le Borvo - This company prides itself on its artisanal approach to smoked salmon. Le Borvo's commitment to age-old smoking methods and impeccable standards of taste and texture have preserved its reputation as a bastion of quality in the marketplace.
  • Meralliance - A player that deftly fuses tradition with modern palates, Meralliance smoked salmon is characterized by innovative flavors and an unwavering adherence to quality. Its quest for excellence has earned it a loyal following among smoked salmon enthusiasts.
  • Moulin de la Marche - With its emphasis on the art of smoking, Moulin de la Marche is renowned for its artisanal techniques and top-of-the-range product ranges. It brings a touch of authenticity to the French smoked salmon market, emphasizing the art of the smoking process.
  • Seumextra - As a supplier of quality smoked salmon, Seumextra embodies expertise and quality. Its commitment to selecting the finest salmon and smoking it with skill is a guarantee of quality.
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  • Number of pages : 30 pages
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  • Last update : 01/03/2021
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Summary and extracts

1 Market overview

1.1 Market definition

Smoked salmon is a preparation made from salmon as a raw material. Generally speaking, it is the fish fillets that are smoked, either hot or cold, depending on the smoking techniques used in different European countries.

Consumed as an appetizer or during the festive season, smoked salmon is considered a quality product by the French, often a symbol of celebration of a special occasion. Smoked salmon is itself a substitute for other smoked or dried meats and fish, and rivals foie gras and oysters as the emblem of holiday meals.

In Europe, the salmon species from which the majority of smoked salmon sold on the market originates is Salmo Salar, or Atlantic salmon.

The French smoked salmon market is vertically segmented, with specialized brands tending to be mid-range/top-of-the-range, and private labels tending to be bottom-of-the-range. It is one of Europe's most dynamic markets, in terms of both production and consumption.

However, the French market differs from other European markets in that consumer expectations are very high, prompting producers to adopt a strategy of adding value to their products in recent years.

List of charts

  • Production value
  • Main smoked salmon producing countries
  • Market supply by product type
  • Market trends in volume
  • Market trends in value
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Latest news

Robots are at the heart of the Labeyrie slaughterhouse. - 25/05/2022
  • Labeyrie aims to modernize its working conditions, moving away from assembly-line work, cold, gruesome and repetitive tasks
  • In 2021, the slaughterhouse has invested 1.5 million euros in an automation project.
  • The robot aims to reduce human handling
  • 1,800 ducks are processed every hour, with constant monitoring by human employees.
  • Labeyrie employs 220 full-time equivalents, 80% of whom are on permanent contracts.
Labeyrie Fine Foods invests in its shrimp factory in Saint-Aignan-de-Grandlieu, near Nantes. - 22/04/2022
  • Labeyrie Fine Foods is to invest nearly 15 million euros to modernize and increase capacity at its Saint-Aignan-de-Grandlieu shrimp processing and packaging plant, near Nantes.
  • The site processes 8,500 tons of shrimp a year, and currently produces 30 million consumer units a year.
  • The company expects to increase its capacity by 40-50%
  • The site claims a 50% share of the French market in the processed shrimp segment
  • The plant, which employs 240 people and 50 temporary staff, will gain 20 to 30 additional jobs
Foie gras producers shaken by repeated crises - 25/08/2023
  • Labeyrie is the leader in volume (22% market share) and value (30%) in the foie gras sector.
  • Ducs de Gascogne's foie gras business has fallen from 20% to 10% since 2017
  • Historic 33% drop in foie gras production by 2022
  • The Gers département accounts for 10% of foie gras volumes
  • Pays de la Loire supplies 70% of ducklings to French breeders
  • Almost 70% of foie gras sales take place in November and December
  • 400.000 ducks to go missing following the resurgence of avian influenza in May
  • One million palmipeds slaughtered since May due to return of avian influenza
  • Almost 90% of duck breeding stock decimated by avian flu crisis
  • Sales of Canards d'Auzan down from 80 to 55 million euros in 2022
  • Lafitte's volumes halved in 2022, bringing sales down to 19 million euros from 30 million in 2021

Companies quoted in this study

This study contains a complete overview of the companies in the market, with the latest figures and news for each company. :

Labeyrie
Delpeyrat
Marine Harvest Kristen (Mowi group)
Moulin de la Marche
Saumextra
William & James
Delpierre (Labeyrie Groupe)
Thai Union groupe - Petit Navire
Mer Alliance Armoric (Groupe Thai Union)
Guyader Gastronomie
Auchan groupe
Monoprix

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