Supermarket Perimeter - June 2020 - 34

Meat & Poultry: Seasoned meats

N.Y.-based Baldor Specialty Foods, said Baldor has been selling a lot of
organic smoked hams and turkeys, sugar cured hams and turkeys.
"Sliced Bayonne from France is starting to take its rightful place in the
market," she said. "Flavored sausages of all kinds: parsley and cheese,
spicy Italian. Our newest line of fresh sausages from Dufour Gourmet
are doing exceptionally well. Flavors like
Provencal, Thai and fresh Chorizo are a
big hit. Customers are also ordering a lot
of pates and foie gras based products."

Whenever we did
demonstrations at
markets, the store would
sell out of the items
we were sampling.

Bob Ambrose, Bella Bella Gourmet Foods

In addition to center-plate cuts, Verde Farms also introduced
seasoned Steak Strips and Shreds for versatility in all kinds of dishes,
featuring flavors like Teriyaki elevated with garlic and ginger, Barbacoa
and Carne Asada, made with citrus, paprika and spices.
"Modern consumers value transparency and 'real,' uncomplicated
ingredients that are easy to pronounce," Ehrlich said. "We fill a gap in the
market where legacy products with processed sauces or other additives
don't meet these expectations."
Sophie Mellet-Grinnell, meat expert and market specialist at Bronx,
34 - JUNE 2020

Marketing measures
As the seasoned meat category
continues to grow, there is an increased
opportunity for retailers to aid
consumers in simplifying the shopping
experience.
Sage suggested retailers expand sets
with increased varieties of both flavor
options and cuts so consumers can have
more options to change up their menu

and weekly dinner rotations.
"Consumers are looking for easy meal solutions, so this opens
up avenues for retailers to try and solve those needs by highlighting
products, such as marinated meats, that offer these conveniences,"
she said. "There are also additional ways of driving awareness of these
items, through in-store TV and at the gas pump TVs for participating
gas reward retailers. This education could be around recipes, cooking
methods or best food pairings."
Stores can also look to create a destination set in every store for
seasoned meat items, with increased signage both instore and at shelf
to help direct shoppers to these items.
"For retailers who want to be truly innovative and think outside the
proverbial retail box, this is an area of opportunity to create a store
within a store," Sage said. "Knowledgeable employees can provide
direction to shoppers on how best to cook these products. This area
could also house current meal deal items that would be good pairings
for shoppers to get everything needed for the meal in one location."
According to Ambrose, retail stores should be providing education
and tastings to get the public to try new flavors.
"Whenever we did demonstrations at markets, the store would sell
out of the items we were sampling," he said.
Mellet-Grinnell noted websites are one of the best marketing tools
available to everyone.
"Good visuals in stores are an attraction to me," she said. "If I see a
really nice shot of a product, I tend to be more apt to try it than if I just
see it in the case."
All Hatfield-brand meat products have labels that feature icons
for various cooking methods to help consumers know how versatile
the products are and how easily they can prepare their pork. "These
icons drive consumers back to our web page where they can search
by product and cooking method and see links to some of our favorite,
chef-inspired recipes," Sage said. "Our in-house corporate chef has
personally crafted custom recipes for both traditional cooking methods
such as grill, oven, slow cooker and skillet, to the trendy air fryer."

supermarketperimeter.com

VERDE FARMS

bolder flavors and flavor profiles that represent a global regional cuisine.
"Applegate recently launched two meatball varieties, under its new
Well Carved line, that blend Applegate humanely raised meat with
organic, whole vegetables, legumes and grains," Burns said. "These
chef-crafted meatballs are the best of both worlds, using ingredients
inspired by Asian and Mediterranean
cuisines, that also reduce the amount of
meat used by 35-40%."
In response to recent trends, Verde
Farms continually builds on consumer
interest with its ready-to-cook and
ready-to-eat products.
"They're approachable and
convenient takes on adventurous
flavor profiles for easier and more
novel mealtime experiences, and
we develop our recipes in alignment
with our commitment to transparent,
pantry-simple ingredients and superior,
sustainable sourcing," Ehrlich said.
Last year the company launched three 100% grass-fed, all-beef
uncured dinner sausage varieties with savory flavors. Gathering
inspiration from the American southwest, it also introduced a Hatch
Green Chile and Cheddar link featuring the green pepper of New
Mexico known for its balance of heat and flavor.
"This year, we're rolling out a new line of products called Simply
Sear It! Steaks, powered by the sous vide cooking method," Ehrlich said.
"We season 100% grass-fed, organic beef in savory steakhouse rubs,
vacuum-pack them, and slow-cook the meat over low heat for over
an hour-leaving consumers with an amazingly flavorful, tender and
foolproof steak in under 5 minutes."


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Supermarket Perimeter - June 2020

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