instore - Jan + Feb 2015 - (Page 3)

editor's note CONSUMER INSIGHTS Unlocking the Door to Profit As we settle into the new year, there are numerous trends to watch  and learn from when plotting your strategies to maximize profitability  in the instore bakery and deli business. Courtesy of the International  Dairy-Deli-Bakery Association (IDDBA), the following are key insights  for food industry retailers and manufacturers to watch: Being an "enjoyable place to shop" is one of the key ways to make a  store a destination-more important than helping shoppers get the  most for their money, according to IDDBA's report "Engaging the  Evolving Shopper: Serving the New American Appetite."  Fifty percent of the US population will be over 50 by 2019, leaving the  retail landscape with two distinct types of shoppers: boomers and  millennials.  Snacks now account for half of all eating occasions. That's one-third of  adult calories and more than two snacks per person per day, according  to The Hartman Group. Freshness is a key reason to shop the perimeter of the supermarket,  but only 36 percent of bakery shoppers say their preferred store does  an excellent job of providing fresh bakery items, according to IDDBA. Consumers who shop instore bakeries are as worried about highfructose corn syrup as they are about trans fats, according to Packaged  Facts research. Although per capita yogurt consumption has quadrupled since 1988,  it's just one-fourth of France's per capita consumption.  Deli prepared food shoppers value foods that are "100 percent natural"  or have "no artificial ingredients." Millennials focus on eating when the urge strikes, instead of defining  eating experiences as meals or snacks.  While 85 percent of millennials say they seek healthy eating options,  88 percent say they have purchased a snack at a fast-food restaurant in  the last month.  "Evolving tastes, customer demographics, and shopping patterns  continue to impact the retail food industry," said Alan Hiebert, senior  education coordinator for IDDBA. "Keeping abreast of these changes  can help food retailers and manufacturers deliver the products  consumers want and continue to grow their business efficiently."  John Unrein JUNREIN@SOSLAND.COM instore  *  JAN + FEB 2015  *  3

Table of Contents for the Digital Edition of instore - Jan + Feb 2015

instore - Jan + Feb 2015
Editor's Note - Unlocking the Door to Profit
What's Ahead
Table of Contents
News - On Our Radar
Shopper Demographics - Trending Cake
Trendspotting: Fondant Cakes
Trending - Deli Prepared Chicken
Trendspotting - Rotisserie Chicken
Consumer Insights - Millenials
Diet Trends - Gluten-free
Merchandising - The Haggan Experience
Seasonal Promotions - Summer Occasions
Specialty Foods - Health + Flavor
Cakes - Step to the Head of the Class
Foodservice - Stop & Shop Redefines Dining
Specialty Cheese - Snacking Cheese Ideas
Packaging - Safety & Convenience
Product Trends
Product Showcase
Next Up/Ad Index

instore - Jan + Feb 2015

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