Supermarket Perimeter - March 2019 - 13
8% vs. 3%
Premium food growth vs total food
category growth in 2017.
Source: Nielsen
Nielsen points out that those numbers indicate an underlying issue
with all new product development but says there is much more at stake
with premium products because of the higher revenue potential.
A big reason for this trend could be the reputation smaller, regional
companies have for producing unique, quality goods.
"The foodie revolution has shifted consumer preference," Depke says.
"It has geared demand towards authentic, high quality brands rather
than national corporations churning out aisles full of product.
Behind the curtain
Consumers want to know that the product for which they're paying
higher prices has been produced in a better way than the cheaper
product next to it.
For Volpi's line of cured meats and snacks for the deli department,
that production hasn't changed for more than a century.
"Volpi is very focused on what we do," Depke says. "For more than
117 years, we have been handcrafting high-quality dry-cured meats in
America's heartland."
The company's products are cold fermented, which allows the flavor
to develop slowly over time. They are then aged for anywhere from 45
days to 18 months. And it's all done without using any synthetic nitrates
or nitrites.
It's a slow process that ends in a higher quality product - one for
which consumers are willing to plop down more cash.
"We pride ourselves on using only
the minimum ingredients necessary to
complement the natural flavor of the
meat," Depke says. "There is no substitute
to great taste. Dry-curing is all about concentrating the natural flavor of the meat
and consumers are willing to spend more
on great tasting Prosciutto just like their
favorite bourbon."
Clemens Food Group - based in
Hatfield, Pennsylvania - took this
approach with its recently released Hatfield Premium Reserve Pork.
The line, which carries the marketing tag of "Marbled for Greatness,"
was crafted in small batches and coupled with authentic brining and
larding techniques. The company says this produces consistent, steakhouse-quality cuts.
"We've taken our dedication to new heights to deliver a deliciously
unforgettable eating experience," says Kiersten Hafer, vice president of
marketing for Clemens. "Using authentic culinary techniques known as
brining and larding, we achieve a higher level of tenderness that creates
rich, melt-in-your-mouth, steakhouse-quality."
www.supermarketperimeter.com
MARCH 2019 - 13
http://www.supermarketperimeter.com
Supermarket Perimeter - March 2019
Table of Contents for the Digital Edition of Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019
Editor's Note - Ready to rumble
Contents
The Wire - Supermarket customer satisfaction sinks
Nearly half of consumers to increase organic consumption
United Fresh unveils plans for 2019 convention
Corbion ingredient receives innovation award
To serve or not to serve?
GOING PREMIUM
Thrifty, but willing to spend
Getting up to speed
Bakery - Branded goods
Bagels - What makes the perfect bagel
Deli - Meal kits 2.0
Hot entrees
Meat & Poultry - Heat-and-eat meats
Beef - Confident consumers, better quality drive big gains at retail
PRODUCE - PREVENTING SHRINK
Produce - Blueberries
Seafood - Poke power
Food Safety - Tamper-evident delivery
COMMISSARY INSIDER - Fresh-cut fruit
PACKAGING - FUNCTIONAL DESIGN
OPERATIONS - ORGANICS
FOOD SAFETY - INCREASING SHELF LIFE
Product Showcase
Advertisers
FRESH TAKES
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - 2
Supermarket Perimeter - March 2019 - Editor's Note - Ready to rumble
Supermarket Perimeter - March 2019 - Contents
Supermarket Perimeter - March 2019 - 5
Supermarket Perimeter - March 2019 - Corbion ingredient receives innovation award
Supermarket Perimeter - March 2019 - 7
Supermarket Perimeter - March 2019 - To serve or not to serve?
Supermarket Perimeter - March 2019 - 9
Supermarket Perimeter - March 2019 - 10
Supermarket Perimeter - March 2019 - 11
Supermarket Perimeter - March 2019 - GOING PREMIUM
Supermarket Perimeter - March 2019 - 13
Supermarket Perimeter - March 2019 - Thrifty, but willing to spend
Supermarket Perimeter - March 2019 - 15
Supermarket Perimeter - March 2019 - Getting up to speed
Supermarket Perimeter - March 2019 - 17
Supermarket Perimeter - March 2019 - Bakery - Branded goods
Supermarket Perimeter - March 2019 - 19
Supermarket Perimeter - March 2019 - 20
Supermarket Perimeter - March 2019 - 21
Supermarket Perimeter - March 2019 - Bagels - What makes the perfect bagel
Supermarket Perimeter - March 2019 - 23
Supermarket Perimeter - March 2019 - 24
Supermarket Perimeter - March 2019 - 25
Supermarket Perimeter - March 2019 - Deli - Meal kits 2.0
Supermarket Perimeter - March 2019 - 27
Supermarket Perimeter - March 2019 - 28
Supermarket Perimeter - March 2019 - 29
Supermarket Perimeter - March 2019 - Hot entrees
Supermarket Perimeter - March 2019 - Meat & Poultry - Heat-and-eat meats
Supermarket Perimeter - March 2019 - 32
Supermarket Perimeter - March 2019 - 33
Supermarket Perimeter - March 2019 - Beef - Confident consumers, better quality drive big gains at retail
Supermarket Perimeter - March 2019 - 35
Supermarket Perimeter - March 2019 - 36
Supermarket Perimeter - March 2019 - 37
Supermarket Perimeter - March 2019 - PRODUCE - PREVENTING SHRINK
Supermarket Perimeter - March 2019 - 39
Supermarket Perimeter - March 2019 - 40
Supermarket Perimeter - March 2019 - 41
Supermarket Perimeter - March 2019 - Produce - Blueberries
Supermarket Perimeter - March 2019 - 43
Supermarket Perimeter - March 2019 - Seafood - Poke power
Supermarket Perimeter - March 2019 - 45
Supermarket Perimeter - March 2019 - 46
Supermarket Perimeter - March 2019 - 47
Supermarket Perimeter - March 2019 - Food Safety - Tamper-evident delivery
Supermarket Perimeter - March 2019 - 49
Supermarket Perimeter - March 2019 - 50
Supermarket Perimeter - March 2019 - 51
Supermarket Perimeter - March 2019 - 52
Supermarket Perimeter - March 2019 - COMMISSARY INSIDER - Fresh-cut fruit
Supermarket Perimeter - March 2019 - 54
Supermarket Perimeter - March 2019 - 55
Supermarket Perimeter - March 2019 - PACKAGING - FUNCTIONAL DESIGN
Supermarket Perimeter - March 2019 - 57
Supermarket Perimeter - March 2019 - OPERATIONS - ORGANICS
Supermarket Perimeter - March 2019 - 59
Supermarket Perimeter - March 2019 - 60
Supermarket Perimeter - March 2019 - 61
Supermarket Perimeter - March 2019 - FOOD SAFETY - INCREASING SHELF LIFE
Supermarket Perimeter - March 2019 - 63
Supermarket Perimeter - March 2019 - Advertisers
Supermarket Perimeter - March 2019 - FRESH TAKES
Supermarket Perimeter - March 2019 - 66
Supermarket Perimeter - March 2019 - 67
Supermarket Perimeter - March 2019 - 68
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