inStorebuyer - February 2011 - 43

$$$
says Shawn Baldwin, senior vice president of Fresh, Freezer and Cooler at Sam’s Club. “The tastings will offer something for everyone, from gourmet appetizers and entrees to fresh fruits, vegetables and locally prepared desserts.” Lempert says in 2011 shoppers can expect easier-to-read labels, produce stickers that highlight the health benefits, products with Vitamin D to be touted everywhere and sodas with less carbonation, a blend of Stevia and sugar to keep calories low, and more fruit based flavors. In addition, Lempert adds that “local” products will be huge and shoppers can expect major food companies to introduce regional flavors and items based on what’s local to their area. The Food Channel (foodchannel. com) has identified the most significant food trends that will drive how people eat throughout 2011 – from buying to cooking to consuming. “The new economy has created a boldness and willingness to change how we work, how we cook and how we eat. All of our 2011 trends reflect that in some way,” says Kay Logsdon, editor of The Food Channel. “One example is Baby Boomers wanting to age well. Trend #10 explains they are eating for better sex, more energy and the ability to work longer.” Quicker department access (attractive to aging and time-strapped consumers), fresh foods, and shopping services to help customers make healthy food choices will be their hallmarks, according to the IDDBA report. Social media sites, such as Twitter and Facebook, are delivering timely information from grocers to shoppers hungry for sales. Email and text coupons on cell phones are also becoming popular means of advertising in the digital age. “Also watch for Food Apps as technology not only allows for instore information, but also will be used as the checkout,” says Lempert. “A scan of the bar code will tell you everything you need to know to decide what to buy, and then adds to your list automatically. Expect Instant Messages with specials that last for a maximum of a half-hour targeting your likes and dislikes and offering tremendous savings.” Online programs will continue to gain enormous importance to instore shoppers. ComScore, a leader in measuring the digital world, noted that retail e-commerce spending for the entire November-December 2010 holiday season reached $32.6 billion, marking a 12% increase over last year and an all-time record for the season. Artisan breads made with locally sourced ingredients are also popular as they contribute to attributes of freshness and authenticity. Decadent desserts, such as elaborate cakes and cupcakes, have been made even more appealing in single servings and bite-sized portions —which also happen to be simple, easy, grab-and-go options that give customers control of price, calories, and leftovers. Mainstream bakeries are adding international fare, for example, with crusty Mexican bolillos and Vietnamese bread baked specifically for popular banh mi sandwiches. Despite the rising use of bakery products, customers in 2010 are veering away from traditional instore bakeries in favor of the commercial aisle in supermarkets, as well as independent bakeries. Shopper statistics showed they visited the traditional supermarket instore bakery 0.61 times per week, down from 0.97 times a week in 2004.  However, customers said they visited the self-service bakery one to three times a month in 2010, while the 2004 shopper was most often found there once a week. At the same time, IDDBA survey data shows customers shopped the commercial bakery aisle an average of 1.09 times per week in 2010.

Bakery
Trends for the instore bakery identified by the IDDBA show healthy breads, ethnic fare, and epicurean desserts are now mainstays of the bakery product lineup. Interest in breads with a healthier profile is accelerating: whole-grain bread consumption climbed 37% from 2009 to 2010, and consumption of valueadded bread, such as iron-fortified, high-fiber, and crustless, rose 28%.

Deli
Delis are becoming the bridge between dining out and dining in as time-strapped shoppers shy away from steeper restaurant prices, but still relish

| inStorebuyer | February 2011 | 43 |



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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