instore - January 2018 - 13
product knowledge
She notes that adult cheese snacks compete with single-serve flavored
tuna, single-serve hard boiled eggs, single-serve chicken salad, chipand-dip combos and much more.
"It isn't just a cheese vs. cheese world," O'Connor says. "In the same way
that water competes with soda. You're only choosing one drink at a time."
One way to differentiate can be flavor. Cheeses can offer bold, unique
tastes that other protein-rich snacks lack. BelgGioioso recently introduced a .75-oz Parmesan Power-Full Snack, a full nutty-flavored snack
that has just 80 calories per serving. The company's line of La Bottega
di BelGioioso specialty cheeses bills itself
as a destination within the specialty
cheese case, offering 4-oz pieces for
snacking or entertaining.
"Consumers are especially interested in
more flavorful, specialty cheeses and
learning about their craftmanship, ingredients and history," says Villarreal.
O'Connor says she has seen a lot of
cheese snacks being developed in a
meal solution format, offering one-stop
snack opportunities to consumers. These
options include crackers or nut mixes
and meats along with their cheese. Other
innovations might be as simple as offering
Cow Candy uses bright colors and exciting
flavors, paired with nutrition, to appeal to
younger snackers and their parents, the
decision makers.
"Consumers are especially interested
in more flavorful, specialty cheeses
and learning about their craftmanship,
ingredients and history."
Oscar Villareall, BelGioioso Cheese
variety packs to consumers that don't want to get
stuck in a cheese snack rut.
"There is a lot of innovation that is geared towards
enticing adults into the cheese snack category," she
says. "A lot of new players are becoming involved in
this category as they now see that convenience is
king and consumers are willing to pay for that convenience when the value is perceived."
She also says that among all this innovation, flavor
remains the most important aspect.
"I think that flavor is number one," she says. "Value,
variety, nutritional content are all after flavor. If
you don't have an item that brings people back for
second or third servings, then the interest falls off.
You can't be everything to everyone. You have to
know your customer and focus on their needs and
taste profiles. That's the most challenging that as an
innovator is education and trial.
instore * JANUARY 2018 * 13
Table of Contents for the Digital Edition of instore - January 2018
instore - January 2018
Editor's Note - Another wild (and fun) ride
CONTENTS
News - Need to Know
Spotlight - By the numbers: Prepared entrees
Product Knowledge - CATEGORY UPDATE: Snacking cheese
Cover Story - Downtown treasure
Industry Perspective - Label limbo
Merchandising - ON DISPLAY: Grab ‘n Go Dips
Feature - Cleaning the instore label
Commissary Insider
Insight Insider: Prairie City Bakery
Food Safety: Tamper-evident packaging
Equipment: Sanitation strategies for ready-to-eat products
R&D: How hot should you go?
Product Category Spotlight: Breakfast sandwiches
Equipment & Packaging - LATEST INNOVATION: Rapid-cook ovens
Product Trends - FIRST TO MARKET
AD INDEX
instore - January 2018 - instore - January 2018
instore - January 2018 - instore - January 2018
instore - January 2018 - 2
instore - January 2018 - Editor's Note - Another wild (and fun) ride
instore - January 2018 - 4
instore - January 2018 - 5
instore - January 2018 - CONTENTS
instore - January 2018 - 7
instore - January 2018 - News - Need to Know
instore - January 2018 - 9
instore - January 2018 - Spotlight - By the numbers: Prepared entrees
instore - January 2018 - 11
instore - January 2018 - Product Knowledge - CATEGORY UPDATE: Snacking cheese
instore - January 2018 - 13
instore - January 2018 - Cover Story - Downtown treasure
instore - January 2018 - 15
instore - January 2018 - 16
instore - January 2018 - 17
instore - January 2018 - 18
instore - January 2018 - 19
instore - January 2018 - Industry Perspective - Label limbo
instore - January 2018 - 21
instore - January 2018 - 22
instore - January 2018 - 23
instore - January 2018 - Merchandising - ON DISPLAY: Grab ‘n Go Dips
instore - January 2018 - 25
instore - January 2018 - Feature - Cleaning the instore label
instore - January 2018 - 27
instore - January 2018 - 28
instore - January 2018 - Insight Insider: Prairie City Bakery
instore - January 2018 - 30
instore - January 2018 - 31
instore - January 2018 - 32
instore - January 2018 - 33
instore - January 2018 - Food Safety: Tamper-evident packaging
instore - January 2018 - Equipment: Sanitation strategies for ready-to-eat products
instore - January 2018 - R&D: How hot should you go?
instore - January 2018 - 37
instore - January 2018 - Product Category Spotlight: Breakfast sandwiches
instore - January 2018 - 39
instore - January 2018 - Equipment & Packaging - LATEST INNOVATION: Rapid-cook ovens
instore - January 2018 - Product Trends - FIRST TO MARKET
instore - January 2018 - AD INDEX
instore - January 2018 - 43
instore - January 2018 - 44
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