Baking&Snack - July 2014 - 33

TRENDS
IDDBA

Shooting
from the Perimeter
Opportunities abound for those companies that go beyond
the conventional bread and snack aisles with innovative
products that push the right buttons.
by Dan Malovany and Joanie Spencer

N

No longer is the center of the store the most sought-after
bull's-eye for hunting down today's on-the-go consumers. Although the mainstay bread, cookie, cracker and
snack aisles garner the bulk of sales in their respective
categories, the fresh perimeter of the store - in-store
bakeries, delis and even produce or meat counters -
has emerged as a favorite target for specialty bakers and
niche snack manufacturers seeking another avenue to
bolster their sales.
Over the years, study after study have indicated
shoppers who buy from the perimeter of the store
spend an increasingly larger amount of money in retailers across the nation, and those food producers
who positioned and sold their products accordingly
were often richly rewarded. Just look at the number
of coveted end-cap displays featuring new products or
items on promotion.
A new study by The Hartman Group, Bellevue,
WA, showed that the fresh perimeter is more important than ever. The quality of the in-store bakery/deli
and prepared food offerings can also drive retail store
preferences and even prompt consumers to change
where they shop for groceries. In fact, a quarter to half
of shoppers will look beyond their local supermarkets
to seek out new or high-quality food products, noted
Laurie Demeritt, CEO, The Hartman Group, during the International Dairy Deli Bakery Association
(IDDBA)'s 50th Annual Seminar and Expo held in
Denver last month.
That's big news for retailers and the burgeoning
segment of the baking and snack industries that supply them.
Commissioned by IDDBA, the online survey of more

than 850 adult shoppers indicated that the millennials - who are now much more sought after by many
food manufacturers than aging baby boomers - are
more likely to shop away from their primary supermarkets for better quality and unique specialties that
include prepared foods and baked goods. In fact, 46%
of millennials will leave their primary store for a preferred store when it comes to fresh prepared foods vs.
35% of baby boomers, according to the survey called
"Engaging the Evolving Shopper: Serving the New

Dual-filled croissants
imported from Europe
come in Raspberry &
White Chocolate, White
& Dark Chocolate, Dark
Chocolate & Cherry and
Strawberry & Vanilla
varieties.
Lantmannen Unibake USA

www.bakingandsnack.com / July 2014 Baking & Snack 33



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Baking&Snack - July 2014

Table of Contents for the Digital Edition of Baking&Snack - July 2014

Baking&Snack - July 2014
Table of Contents
Table of Contents
Editorial - Building a BreadHead nation
Newsfront - Flowers hangs ‘for sale’ sign on Biddeford bakery
ABA voices Nutrition Facts label worries
More sign on for wheat innovation
PMMI opens arms to processing machinery
In Brief
People
Dave's Killer Bread - Bold Moves
One loaf at a time
Building a national network
Dave’s killer new look
IDDBA - Shooting from the Perimeter
New perspective on health and wellness
Chemical Leavening - Every Little Bit Counts
Timed capsules
Colors - Naturally Colorful
Ingredient App - Gluten-free Functionality
Dividers - Portioning for Profits
Extrusion possibilities
Croissant Tech - Twists on the Traditional
Pest Control - Debugging Your Bakery
Industry Insight - The Forgotten Factor
Meeting Preview: AACCI - From the Baking Perspective
TIA - Tortillas Trending for Change
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - July 2014 - Baking&Snack - July 2014
Baking&Snack - July 2014 - 2
Baking&Snack - July 2014 - 3
Baking&Snack - July 2014 - 4
Baking&Snack - July 2014 - 5
Baking&Snack - July 2014 - 6
Baking&Snack - July 2014 - 7
Baking&Snack - July 2014 - 8
Baking&Snack - July 2014 - Table of Contents
Baking&Snack - July 2014 - 10
Baking&Snack - July 2014 - Table of Contents
Baking&Snack - July 2014 - Editorial - Building a BreadHead nation
Baking&Snack - July 2014 - 13
Baking&Snack - July 2014 - ABA voices Nutrition Facts label worries
Baking&Snack - July 2014 - 15
Baking&Snack - July 2014 - In Brief
Baking&Snack - July 2014 - 17
Baking&Snack - July 2014 - People
Baking&Snack - July 2014 - 19
Baking&Snack - July 2014 - Dave's Killer Bread - Bold Moves
Baking&Snack - July 2014 - 21
Baking&Snack - July 2014 - One loaf at a time
Baking&Snack - July 2014 - 23
Baking&Snack - July 2014 - Building a national network
Baking&Snack - July 2014 - 25
Baking&Snack - July 2014 - Dave’s killer new look
Baking&Snack - July 2014 - 27
Baking&Snack - July 2014 - 28
Baking&Snack - July 2014 - 29
Baking&Snack - July 2014 - 30
Baking&Snack - July 2014 - 31
Baking&Snack - July 2014 - 32
Baking&Snack - July 2014 - IDDBA - Shooting from the Perimeter
Baking&Snack - July 2014 - 34
Baking&Snack - July 2014 - 35
Baking&Snack - July 2014 - 36
Baking&Snack - July 2014 - 37
Baking&Snack - July 2014 - New perspective on health and wellness
Baking&Snack - July 2014 - 39
Baking&Snack - July 2014 - 40
Baking&Snack - July 2014 - Chemical Leavening - Every Little Bit Counts
Baking&Snack - July 2014 - Timed capsules
Baking&Snack - July 2014 - 43
Baking&Snack - July 2014 - 44
Baking&Snack - July 2014 - 45
Baking&Snack - July 2014 - 46
Baking&Snack - July 2014 - 47
Baking&Snack - July 2014 - 48
Baking&Snack - July 2014 - Colors - Naturally Colorful
Baking&Snack - July 2014 - 50
Baking&Snack - July 2014 - 51
Baking&Snack - July 2014 - 52
Baking&Snack - July 2014 - 53
Baking&Snack - July 2014 - 54
Baking&Snack - July 2014 - Ingredient App - Gluten-free Functionality
Baking&Snack - July 2014 - Dividers - Portioning for Profits
Baking&Snack - July 2014 - 57
Baking&Snack - July 2014 - Extrusion possibilities
Baking&Snack - July 2014 - 59
Baking&Snack - July 2014 - 60
Baking&Snack - July 2014 - 61
Baking&Snack - July 2014 - 62
Baking&Snack - July 2014 - 63
Baking&Snack - July 2014 - 64
Baking&Snack - July 2014 - 65
Baking&Snack - July 2014 - 66
Baking&Snack - July 2014 - Croissant Tech - Twists on the Traditional
Baking&Snack - July 2014 - 68
Baking&Snack - July 2014 - 69
Baking&Snack - July 2014 - 70
Baking&Snack - July 2014 - 71
Baking&Snack - July 2014 - 72
Baking&Snack - July 2014 - 73
Baking&Snack - July 2014 - 74
Baking&Snack - July 2014 - 75
Baking&Snack - July 2014 - 76
Baking&Snack - July 2014 - Pest Control - Debugging Your Bakery
Baking&Snack - July 2014 - 78
Baking&Snack - July 2014 - 79
Baking&Snack - July 2014 - 80
Baking&Snack - July 2014 - Industry Insight - The Forgotten Factor
Baking&Snack - July 2014 - 82
Baking&Snack - July 2014 - Meeting Preview: AACCI - From the Baking Perspective
Baking&Snack - July 2014 - TIA - Tortillas Trending for Change
Baking&Snack - July 2014 - 85
Baking&Snack - July 2014 - 86
Baking&Snack - July 2014 - Events
Baking&Snack - July 2014 - Innovations
Baking&Snack - July 2014 - 89
Baking&Snack - July 2014 - Products & Packaging
Baking&Snack - July 2014 - 91
Baking&Snack - July 2014 - 92
Baking&Snack - July 2014 - 93
Baking&Snack - July 2014 - 94
Baking&Snack - July 2014 - 95
Baking&Snack - July 2014 - Patents
Baking&Snack - July 2014 - New on the Shelf
Baking&Snack - July 2014 - 98
Baking&Snack - July 2014 - Marketplace
Baking&Snack - July 2014 - 100
Baking&Snack - July 2014 - 101
Baking&Snack - July 2014 - 102
Baking&Snack - July 2014 - 103
Baking&Snack - July 2014 - 104
Baking&Snack - July 2014 - Ad Index
Baking&Snack - July 2014 - New Product Spotlight
Baking&Snack - July 2014 - 107
Baking&Snack - July 2014 - 108
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