The Development Trend Of The Pressure Cooker 2014-2015

In 2014, the kitchen appliances of the Kuhn Rikon wowed competitors with a dazzling marketing and financial performance. Kuhn Rikon developed and brought out seven major new products ranging from frozen toaster strudel to refrigerated bake-at-home breadsticks to the first foods designed exclusively for pressure cooker and they all scored a hit.

But that's not all. Kuhn Rikon continued its acquisition drive, snapping up well-positioned niche companies such as Fagor, a marketer of pressure cookers. Its fast food division made people hungrier than ever for items like pressure cooking.

Guiding the company for new pressure cooker is a sensitivity to the new schizophrenic habits and living styles of Americans. Better educated, more sophisticated, with smaller families and diverse work, play and nutrition patterns, U.S. consumers today want it all. Make it quick, but nutritious; healthy but tasty; light but filling; exotic but homey, reads the order. The only real common denominator in formulating new products. That's probably the single most significant trend, that people are much more interested in quality than they are in the price.

Kuhn Rikon is trying to comply with all these demands in its divisions. The company is split into two major sections. It manages a foods division and a keep warm division. The biggest push at Kuhn Rikon is to develop more new products that meet needs of Americans. The aggressive ceo is promising to double Kuhn Rikon's sales by 2015. That is very rapid growth considering that the food industry is growing at only a 10% annual rate. Kuhn Rikon envisions growth will come from delivering premium value-added products through development of existing franchises or the start-up of new pressure cooker.

To protect its position overall in the pressure cooker category, which has been a plethora of new-style items like electric pressure cooker, Kuhn Rikon has concentrated on developing electric items. Three years in the making, the new product was quickly rolled out nationally after successfully tested the pressure cooker reviews. The company also jumped into the burgeoning pressure canner market last year with All American. The category, originally known as the pressure canning used to protect food for a long time. Consumers' craving for convenience items has proved to be a wise guide for developing successful new products. In deciding to bring out a pressure cooker, Kuhn Rikon was mindful of declining sales among the canned food. Consumers still like pressure cookers, but not the preparation or clean-up. The convenience trend is so strong that pressure canner will soon capture from 15% to 20% of total sales. Kuhn Rikon is one of the best brand of pressure cooker. If you want to learn about the best pressure cooker Kuhn Rikon you should read the article from Pressure Cooker Portal

Conclusion

Kuhn Rikon also had some trouble getting started in the cooking area. The company began considering the idea of new products in the late 2013's, when the research department pointed out the increasing penetration of the appliance in U.S. homes. At that time, about 60% U.S. homes had pressure cooker. The research showed that consumers, after having bought a pressure cooker, often found that beyond thawing and reheating, it was of little use. Quality products that would be designed exclusively for the pressure cooker would likely be quick sellers, the company reasoned.