inStorebuyer - February 2011 - 36

health&nutrition
HIGHLIGHTS ON HEALTHY LIVING

Ingredient Education
Understanding food ingredients is becoming increasingly important to today’s consumers—they want to know what, exactly, they are putting into their bodies. Because instore delis and bakeries stock both pre-packaged foods and behind-the-counter prepared foods, ingredient education for employees and consumers alike can prove to be a tough challenge. Suzy Monford, former director of deli, cheese shop and prepared foods for H-E-B and president and founder of Food Sport International, has several practical strategies that are easy to apply and will help jumpstart your instore’s efforts toward ingredient education. “An ingredient deck is owed to consumers via the FDA,” Monford says, “But give them a little more.” H-E-B, for example, has a line of products called Fully Fit, which features easilyidentifiable color banding and a large badge on the front of the packaging that clearly states the calories per serving, as well as the fat content, cholesterol count and more. On your store’s private label packaging, be sure to lead with the number one call-to-action healthy attribute on the front, whether it is “Made with whole grains,” “Rich in Omega-3s,” or something else. “What I’ve learned is that everyone is looking for the same information, but customers

Pre-Packaged Foods
When it comes to pre-packaged foods, some of the ingredient education strategy has already been done for you.

respond differently to pond differen tly various presentations,” Monford says. So, in addition to words and phrases, you might consider using icons to convey your message—anything that will catch people’s eyes and teach them about what is inside various foods.

Behind-the-Counter Foods
The strategy isn’t as clear cut when it comes to behind-the-counter prepared foods. Ideally, your instore would have an extensive database that contained everything anyone would ever want to know about every food your deli and bakery carries. That type of system is currently both time- and cost-prohibitive for most supermarkets, but Monford still has some tried-and-true educational techniques for you to utilize.
Pre-packaged items should clearly make eye-catching nutritional claims on the front, as do these two product packages.

Consumers are Curious
Now more than ever consumers are interested in learning about what they are eating. “The number one thing people want to know is the caloric content,” Monford says. That is followed by other nutritional curiosities such as fat, carbohydrate and protein counts. Beyond nutrition, consumers also want to know where the ingredients in their food came from—largely due to the risk of foodborne illnesses. “A shorter food chain often means a safer food chain,” Monford says. “And consumers want to have that information.” Taste, flavor and texture are also top-of-list reasons why ingredient education is important to your instore shoppers.

| 36 | inStorebuyer | February 2011 |



inStorebuyer - February 2011

Table of Contents for the Digital Edition of inStorebuyer - February 2011

inStorebuyer - February 2011
editor’s note - The Economic Picture
Raisin Board Names Pastry Consultant
Pastry Smart Launches New Organic Line
FMI Lauds New Food Safety Rules
Wegmans to Open First New England Store
Walkers Shortbread Expands to Include Minis
Lesaffre Announces Yeast Price Increases
Confectioners Praise Step to Eliminate Tariffs
Meijer Donates Trucks to Food Banks
New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
Bakery Trends Revealed
A Fresh Take on Take-and-Bake
The Sandwich Parallel
[Compact Ovens]
Scaled Down Desserts
Retailers Raising the Bar on Specialty Desserts
Convenience, Trends Drive Deli Side Dish Sales
Ingredient Education
Consumers are Curious
Food Allergen ALERTS!
Economic Forecast
The Food Channel Top 10 Trends for 2011:
Bristol Farms
Food for Thought
Product Trends
Smoke Screen
Label Guidelines
Spotlight on Cheddar
Specialty Shopping
inStorebuyer - February 2011 - inStorebuyer - February 2011
inStorebuyer - February 2011 - 2
inStorebuyer - February 2011 - editor’s note - The Economic Picture
inStorebuyer - February 2011 - 4
inStorebuyer - February 2011 - 5
inStorebuyer - February 2011 - 6
inStorebuyer - February 2011 - 7
inStorebuyer - February 2011 - Pastry Smart Launches New Organic Line
inStorebuyer - February 2011 - 9
inStorebuyer - February 2011 - Walkers Shortbread Expands to Include Minis
inStorebuyer - February 2011 - 11
inStorebuyer - February 2011 - Confectioners Praise Step to Eliminate Tariffs
inStorebuyer - February 2011 - 13
inStorebuyer - February 2011 - Meijer Donates Trucks to Food Banks
inStorebuyer - February 2011 - 15
inStorebuyer - February 2011 - New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
inStorebuyer - February 2011 - Bakery Trends Revealed
inStorebuyer - February 2011 - The Sandwich Parallel
inStorebuyer - February 2011 - 19
inStorebuyer - February 2011 - [Compact Ovens]
inStorebuyer - February 2011 - 21
inStorebuyer - February 2011 - Scaled Down Desserts
inStorebuyer - February 2011 - 23
inStorebuyer - February 2011 - 24
inStorebuyer - February 2011 - 25
inStorebuyer - February 2011 - 26
inStorebuyer - February 2011 - 27
inStorebuyer - February 2011 - Retailers Raising the Bar on Specialty Desserts
inStorebuyer - February 2011 - 29
inStorebuyer - February 2011 - 30
inStorebuyer - February 2011 - 31
inStorebuyer - February 2011 - Convenience, Trends Drive Deli Side Dish Sales
inStorebuyer - February 2011 - 33
inStorebuyer - February 2011 - 34
inStorebuyer - February 2011 - 35
inStorebuyer - February 2011 - Consumers are Curious
inStorebuyer - February 2011 - 37
inStorebuyer - February 2011 - 38
inStorebuyer - February 2011 - Food Allergen ALERTS!
inStorebuyer - February 2011 - Economic Forecast
inStorebuyer - February 2011 - 41
inStorebuyer - February 2011 - The Food Channel Top 10 Trends for 2011:
inStorebuyer - February 2011 - 43
inStorebuyer - February 2011 - 44
inStorebuyer - February 2011 - 45
inStorebuyer - February 2011 - 46
inStorebuyer - February 2011 - Bristol Farms
inStorebuyer - February 2011 - Food for Thought
inStorebuyer - February 2011 - 49
inStorebuyer - February 2011 - 50
inStorebuyer - February 2011 - 51
inStorebuyer - February 2011 - Product Trends
inStorebuyer - February 2011 - 53
inStorebuyer - February 2011 - 54
inStorebuyer - February 2011 - Label Guidelines
inStorebuyer - February 2011 - Spotlight on Cheddar
inStorebuyer - February 2011 - 57
inStorebuyer - February 2011 - Specialty Shopping
inStorebuyer - February 2011 - 59
inStorebuyer - February 2011 - 60
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