Supermarket Perimeter - September 2021 - 27

chips, biscuits, pancakes, waffles, tortilla and batters, offering the
addition of added nutrition in gluten-free products. The company
also introduced a gluten-free pizza flour with the same look, taste and
texture as traditional pizza crust.
" Food manufacturers are rising to the challenge by using innovative
formulations and unique ingredients to add protein, fiber and other
essential nutrients to their projects, said Lindsey Morgan, head of
product marketing, Ardent Mills. " It's not uncommon to see glutenfree
products that contain chia seeds, alternative flours, dried or raw
vegetables and ancient grains. "
As witnessed by the label readers who seek a heathier lifestyle
through food, those BYF products don't always neatly fit into a single
free-from category. For example, it's difficult to find products that are
both vegan and gluten-free, pointed out Anne Marie Halfmann, senior
manager category marketing, Dawn Foods.
While both the gluten-free and vegan categories are in high demand,
crossovers present formulation hurdles. In gluten-free products, eggs
are typically used to provide strength and structure to a product. In
vegan products, gluten is relied on for strength and structure. Despite
this, Halfmann deems the vegan/gluten-free combination a big
opportunity and a huge challenge.
" A gluten-free diet is just one component of an overall healthy
lifestyle, " she said. " Many gluten-free consumers are also vegan, so they
are looking for ways to make purchases that are better for the planet. "
New audiences
Morgan expects continuing investment in R&D to create innovative
gluten-free ingredient formulations. Findings from Innova Market
Insights suggest gluten-free products are also attractive to consumers
looking for simple foods to serve to friends and family who may or may
not be enjoying a gluten-free diet.
Richard predicts that what's happening in the gluten-free category
within the commercial bread aisle and in packaged goods will soon be
mirrored in the instore bakery.
He encourages those in instore to get a pulse on what people
are currently buying and then offer a fresh version within instore to
resonate with those who are already on the lookout for gluten-free
products.
Sargent backed this up, asserting that gluten-free will always have a
place in the bakery as individuals with celiac disease and an intolerance
to gluten continue to seek out high-quality gluten-free baked goods.
Halfmann suggested instore bakers dedicate a portion of the bakery
case to better-for-you options like gluten-free, including gluten
friendly options that are produced with gluten-free ingredients but not
necessarily made in a gluten-free kitchen.
" Consumers who don't have celiac disease or gluten allergies will
continue to come to this category for their perceived health benefits, "
LeDrew concluded. " This expanding consumer base is a big reason why
the category has posted steady growth. "
"
Deli Home Coming.
"
" The Experience "
Creates a stronger relationship between the customer and the brand.
* 84% of customers say the experience is as important as the
products and services*
* Creates a platform for a Customer Acquisition Portal™
®
engagement
Deli associates must be selected on the basis of their people/
interpersonal skills.
* Engaging with customers in a real-time conversation to create an
emotional individualized experience (two-way engagement)
Invitation
Hospitality is
The invitation is the foundation for customer recruitment.
Greeting
It all starts here.
© 2021 M&E Mfg. Co., Inc.
Trademarks property of M&E Mfg. Co., Inc. (845) 331-2111 deli-pal.com
Covered by one or more of the following U.S. Patents: 5,330,064; 5,386,787; 5,471,922; 5,503,087; 5,628,522; 5,957,309; 6,149,120;
6,322,180; 6,366,313; 6,474,757; 6,974,042; 7,419,063; 9,440,667; D480,528; D481,513. Other U.S. & foreign patents pending.
supermarketperimeter.com
SEPTEMBER 2021 - 27
Narrow Aisle /Back Bar Docking Station, Pat. #9,440,667
DELI
™
DELI

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Supermarket Perimeter - September 2021

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