Hong Kong is an affluent free market economy with nearly no import tariffs, a net food importer with a high value food and beverages market and a good showcase and test market for foods from China and other parts of Asia. Its food trends are driven by food safety, increasing health consciousness, altering demographics and busy lifestyles and its trend in food consumption include organic, functional, convenience and snack food, chilled and frozen meat and food for gifts. The major food retail outlets in Hong Kong are supermarket chains and department stores, specialty stores, traditional markets and convenience stores. Hotels, restaurants, airlines and hospitals comprise the food service sector in Hong Kong and there is a trend toward quality food and non-Chinese restaurants like Japanese food, fast food, coffee and snacks and casual dining restaurants.[1] Hong Kong consumers are typically sensitive to price and not loyal to brands and prefer small and convenient packaging, with middle and high income young groups favoring premium Western food products. The qualities of clean and green production environments and high safety standards in connection with foods are seen as competitive advantages. Australian and Victorian producers in the Hong Kong market are particularly well-served in in-store promotion, alongside international trade shows and menu promotions of their products. Hong Kong is lenient in import regulations and standards, food labeling, organic certification and tariffs because of the policy of a free economy and no tariffs on food product imports. Prior market testing is mandatory in promoting a new food product due to varying taste preferences and long term relationship building with a suitable food agent or importer is important for success.[2]
Because of the healthy eating and consumer product awareness trend in Hong Kong, demand for fruits,