inStore - July/August 2014 - 50

fondue

double dip
Anna Braunsdorf

T

he word "fondue" is derived from the French verb "fondre,"
which means "to melt or dissolve." The dish originated in the
18th century; however, Switzerland and France continue to
argue about who is actually responsible for its creation.
The traditional version of fondue consisted of cheese, wine, and flour
melted together in a communal pot and was introduced into American
culture in the 1950s. The dessert variant-chocolate fondue-gained its
popularity in the 1960s and 70s. After falling out of the mainstream for a
bit, fondue is now making a comeback.
"Fondue is just starting to perk up again on people's radars," says Allison
Caruana, a brand marketing associate at Emmi Roth USA, Inc. "It was
very fondly looked back upon from the glory days of the 1960s and 70s,
but now people need to modernize it. This past year, several gourmet
food magazines featured articles on homemade fondue, which really
got us excited! People are going to put fondue back in their consideration set for parties and family meals."
Is your supermarket capitalizing on this hot (pun intended), revitalized
fondue trend? From selling fondue ingredients and dippers, to setting
up fondue stations in your instore cafe, there are several opportunities
to capitalize on fondue.

Cheese
The opportunities for cheese fondue are as abundant as the cheese
category itself. Emmi Roth alone offers fondue products with enough
variety to satisfy the fast and easy application or the base blend with
the opportunity to make it unique.
50 * JUL + AUG 2014 * instore

"We offer our Emmi Original Fondue blend in a ready-to-serve pouch
with all of the ingredients, including white wine and Kirsch brandy,"
Caruana says. "For those who would rather add their own ingredients
we have Emmi Fresh Blend Fondue, which contains Emmentaler, Le
Gruyère AOP, and a little corn starch. Finally, this fall we are launching
a new Ready-to-Serve Fondue with the dominant flavor of Le Gruyère
AOP cheese." There is no need to stick strictly to what is offered, though.

Cheese Dippers
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Crusty bread
Steamed broccoli or cauliflower
Carrots
Asparagus
Brussels sprouts
Zucchini
Steamed or roasted artichoke hearts
Sautéed or roasted mushrooms
Steamed baby potatoes
Fennel spears
Cherry tomatoes
Cured meats
Apple and/or pear slices
Seedless grapes



inStore - July/August 2014

Table of Contents for the Digital Edition of inStore - July/August 2014

inStore - July/August 2014
Editor's Note - Healthy Lifestyles
What's in store for March + April
Table of Contents
News - On Our Radar
Consumer Insights - Trending: Cookies
Trending - Deli Salads
Supplements to Your Traditional Offerings
Pasta Salads
Consumer Trends - Consider Lower Sodium
Shopper Demographics - The Healthy Lifestyle Consumer
Regulating Trans Fats
The Super Bowl - Football Parties
Merchandising Tips
Valentine's Day - Maximizing Sales
Ideas for Increasing Your Valentine’s Day Sales
Fondue - Double Dip
Packaging Spotlight - Rotisserie Chicken
Product Trends - First to Market
Product Showcase/Ad Index
Next Up: Easter and Purchasing Triggers
inStore - July/August 2014 - inStore - July/August 2014
inStore - July/August 2014 - 2
inStore - July/August 2014 - Editor's Note - Healthy Lifestyles
inStore - July/August 2014 - 4
inStore - July/August 2014 - 5
inStore - July/August 2014 - What's in store for March + April
inStore - July/August 2014 - 7
inStore - July/August 2014 - Table of Contents
inStore - July/August 2014 - 9
inStore - July/August 2014 - News - On Our Radar
inStore - July/August 2014 - 11
inStore - July/August 2014 - Consumer Insights - Trending: Cookies
inStore - July/August 2014 - 13
inStore - July/August 2014 - 14
inStore - July/August 2014 - 15
inStore - July/August 2014 - 16
inStore - July/August 2014 - 17
inStore - July/August 2014 - Trending - Deli Salads
inStore - July/August 2014 - 19
inStore - July/August 2014 - Supplements to Your Traditional Offerings
inStore - July/August 2014 - 21
inStore - July/August 2014 - Pasta Salads
inStore - July/August 2014 - 23
inStore - July/August 2014 - Consumer Trends - Consider Lower Sodium
inStore - July/August 2014 - 25
inStore - July/August 2014 - Shopper Demographics - The Healthy Lifestyle Consumer
inStore - July/August 2014 - 27
inStore - July/August 2014 - 28
inStore - July/August 2014 - 29
inStore - July/August 2014 - 30
inStore - July/August 2014 - 31
inStore - July/August 2014 - 32
inStore - July/August 2014 - 33
inStore - July/August 2014 - 34
inStore - July/August 2014 - 35
inStore - July/August 2014 - Regulating Trans Fats
inStore - July/August 2014 - 37
inStore - July/August 2014 - The Super Bowl - Football Parties
inStore - July/August 2014 - 39
inStore - July/August 2014 - 40
inStore - July/August 2014 - Merchandising Tips
inStore - July/August 2014 - 42
inStore - July/August 2014 - 43
inStore - July/August 2014 - Valentine's Day - Maximizing Sales
inStore - July/August 2014 - Ideas for Increasing Your Valentine’s Day Sales
inStore - July/August 2014 - 46
inStore - July/August 2014 - 47
inStore - July/August 2014 - 48
inStore - July/August 2014 - 49
inStore - July/August 2014 - Fondue - Double Dip
inStore - July/August 2014 - 51
inStore - July/August 2014 - 52
inStore - July/August 2014 - 53
inStore - July/August 2014 - Packaging Spotlight - Rotisserie Chicken
inStore - July/August 2014 - 55
inStore - July/August 2014 - Product Trends - First to Market
inStore - July/August 2014 - Product Showcase/Ad Index
inStore - July/August 2014 - Next Up: Easter and Purchasing Triggers
inStore - July/August 2014 - 59
inStore - July/August 2014 - 60
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