instore - January 2016 - (Page 26)
Single-Serve Cheese
By now, it looks like more than a trend. Consumers are continuing to
move further away from eating three big meals and are going with
smaller meals and snacks to get through the day.
The convenience and touted health benefits have moved the practice from
trend to everyday occurrence, and that looks to be good news for cheese.
In a recent report from Nielsen, cheese was a clear favorite among
North American snackers. Fifty-eight percent of consumers surveyed
said they had consumed cheese as a snack in the previous 30 days. The
only categories with a higher percentage?
Chips and crisps at 63 percent and chocolate
with 59 percent.
That seemingly opens a wide door for cheese
producers and retailers when it comes to
single-serve products. The marriage of
snacking, convenience and touted health
benefits creates a perfect opportunity to push
the individual offerings.
"Today's health-conscious consumers want
portable snacks that taste good and provide
26 * JANUARY 2016 * instore
Softer cheeses typically have less sodium.
them with the nutrition and protein they need," said Christopher
McCarthy, director of marketing, Sargento Foods Inc. "Snacking has
become a very important part of how consumers eat, especially millennials. These days, fewer people are eating three traditional meals a day.
More often, they're opting to snack in between meals or replacing their
meals entirely and snacking instead."
Of course, the most common single-serve cheese products come in the
form of cheese sticks and string cheese, but even these simple foods
have received updates. Take Saputo Cheese USA's Frigo CheeseHeads,
for example. No longer are the sticks of snacking
cheese offered in just common varieties like
Sharp Cheddar or Pepperjack. Frigo recently
introduced Wisconsin Cheddar with Parmesan
notes to a line that already includes Colby
Habanero and Chipotle Cheddar.
"Wisconsin cheesemakers are blending cheeses
in interesting new ways in the convenience
sector," said Marty Pullin, senior vice president,
Table of Contents for the Digital Edition of instore - January 2016
instore - Jan + Feb 2016
Editor's Note - Gourmet Domination
Table of Contents
News - On Our Radar
Product Spotlight - Breads and Rolls
Product Knowledge - Fresh on the Side
Merchandising - Merchandising Madness
Comissary Insider - Insight Insider: From small scale to big time
Research and Development: Packing in the Protein
Food Safety: Ready For FSMA 2016
Vacuum Food Packaging: Choosing the Right Solution
Dips and Spreads Spotlight: Hummus Still the King
Technology: Sous Vide
Cover Story - Time to Shine
Specialty Insights - Single-Serve Cheese
Equipment & Packaging - Interest Increasing
Product Trends
Product Showcase
Ad Index
instore - January 2016
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