instore - August 2016 - (Page 20)
Dips and spreads
New variations on the classic
chicpea dip, like Delighted By's
line of dessert hummus, can help
retailers keep sales climbing.
Like many other categories, dips and spreads seem to be taking off
in two directions: healthy and indulgent. Consumers are looking for
better-for-you options while hanging on to the option of occasionally
"The category seems to be falling more clearly into a cleaner/healthier/
fresher segment and an indulgent segment," says Nathan Roe, category
manager for Reser's Fine Foods.
Part of that indulgence is due to consumers entertaining guests and the rise
of appetizers. "Entertaining is still important to consumers and we've seen
an interesting rise in the idea of family entertainment around food," Roe
says. "Appetizers before family meals were once rare, even when everyone
ate together. Now, with sit-down meals often limited to one or two days a
week, the role of the appetizer - where dips and spreads are most versatile - has become another part of an extended family meal time."
As part of everyday eating, consumers are looking toward the healthier
end of the spectrum for their vegetable dips and other spreads. Not
only does that include lighter options, but also clean labels and natural
"But I still feel like consumers are unwilling to sacrifice taste," Roe
says. "Within these categories, I think there is a continuum of where
consumers expect to see cleaner and healthier items. At one end are
salsa and hummus, and at the other end is probably something like
baked Brie or a spinach-parmesan dip.
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Reser's is making its top-selling Stonemill Kitchens dips more appealing
to these consumers by using 100 percent real dairy ingredients, such
as sour cream, cream cheese, parmesan and cheddar cheeses. The
company has also removed artificial colors and flavors despite the fact
that there were few to begin with.
Has hummus peaked?
If you would have asked Roe a year or two ago what was driving the
world of dips and spreads, he would have answered - probably quite
enthusiastically - hummus.
Now? Well, maybe not so much.
"The hummus innovations may already have happened with flavor,
packaging, and promotions," Roe says. "We've seen SKU consolidation
and think that hummus is coming off its peak."
According to Israeli news outlet Haaertz and market research firm
Storenext, sales of prepared salads - a category that is dominated by
hummus - have dropped by double-digits in 2016 in Israel, a country
that once devoured the creamy chickpea spread.
One reason for the decline is that hummus is no longer a new,
exciting food in the Middle East, where it stands alongside cottage
cheese. Americans, on the other hand, only appear to have recently
discovered the spread. Thus, sales haven't seen a huge dip, but the
Table of Contents for the Digital Edition of instore - August 2016
instore - August 2016
Editor's note - Allergens: A new way to connect
Table of Contents
News - On our radar
Spotlight - By the numbers: Deli sandwiches
Cover story - Allergen awareness
Specialty insights - Consider: Dips and spreads
Commissary Insider - August 2016
Feature: Dealing with allergens
Food Safety: Reusable Plastic Containers vs. corrugated packaging (Part 2 of 2)
Product Spotlight: Sandwich wraps — making a comeback?
Packaging: Container innovations are clearly in your favor
Operations and logistics: Less-than-truckload shipping
Feature - Changing perceptions
Product knowledge - Need to know: Dessert cakes
Equipment & packaging - Latest Innovation: Combination ovens
Merchandising - On Display: Tailgating season
Product Trends - First to Market
instore - August 2016