Culinology - September 2017 - 8

E M E RGI NG trends

On-the-go
produce
snacking
taking off
On-the-go produce snacking has become a billion-dollar business, and while
some areas of the grocery store have struggled to find growth, that hasn't been
the case for the sub-category of the larger "snackable" fruit and vegetable
segment, according to a Consumer Insights report from The Nielsen Co.
In its report Nielsen said the on-the-go snacking sub-category - defined as a set of packaged items sold in the produce department for
the purpose of snacking - has posted a compound annual growth
rate of more than 10% every year between 2012 and 2016. During
that same period 900 new snack items have been added to grocery
shelves, including 600 individual servings of fresh cut fruit, Nielsen
noted. Overall, the category now exceeds $1.1 billion in sales, Nielsen
said.
In terms of category breakdown, fresh fruit is the stand-out winner,
accounting for 44% of all on-the-go snacking produce dollar share, followed by fresh smoothies for 27% and snacking vegetables for 17%, according to the survey.
Nielsen attributed some of the disparity in the percentages to "four times
more snacking fruit items on the shelves than their vegetable counterparts."
So, where should retailers focus to reach consumers?
"For starters, having options and variety is key," Nielsen said. "Healthful
snacking transcends all retail outlets and can serve as a key point of differentiation within the produce department. Second, they should stay tuned
in to potential mismatches between snacking and produce consumption
trends."
Nielsen said its data show that private label and unbranded options are
somewhat underrepresented in the on-the-go snacking space.
"This represents a possible opportunity to produce options in house to
build market share and sales," Nielsen said. *

$1.1 BILLION SUB-CATEGORY BREAKDOWN
fresh
fruit

fresh
smoothies

44%

27%

snacking
dried
vegetables fruit/nut

17%

fruit
cups

7% 5%

Source: The Nielsen Co.

8|

Culinolog y | SEPTEMBER 2017



Table of Contents for the Digital Edition of Culinology - September 2017

Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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