Supermarket Perimeter - March 2019 - 19

Building trust
The emotional experience with the brand is often the ultimate influencer of purchase, says David Skinner, marketing
director for Omaha, Nebraska-based J. Skinner Baking Co.
"The decision to purchase a product can seem simple on
the surface, but there is an emotional response to every
stage of a consumer's decision-making process," he says.
While private labels have made strides, brands can offer a
new, impactful message if it builds trust with shoppers.
"Once a brand has proven itself successful with consumers in this regard, only then does it become advantageous
for an instore bakery to carry that brand," he says.

RUBICON ROLLS OUT
VEGAN CUPCAKES
Richmond, California-based Rubicon
Bakers recently launched a timely
new addition to its product line: Vegan
Neapolitan Cupcakes.
Inspired by a nostalgic favorite,
these pink treats hit retail shelves in
February.
With an SRP of $5.99, the new
4-pack Vegan Neapolitan Cupcakes
is made with decadent chocolate cake
filled with whipped vanilla creme,
topped with sweet strawberry icing and
mini chocolate chips. The cupcakes
are scratch-made from straightforward, clean, plant-based ingredients,
including vegan sugar, chocolate chips,
vanilla and non-GMO expeller-pressed
canola oil. The Vegan Neapolitan Cupcakes are available at Sprouts Farmers
Market, select Whole Foods Market
locations and independent retailers
nationwide.
"With each product we launch, Rubicon Bakers strives to offer products
that will bring people joy and delight
in their everyday lives," says Leslie
Crary, Rubicon co-owner. "We value
our customers and the vital ways they
each support our mission by buying our
naturally delicious products, made with
integrity."

A helping hand
Instore bakeries are sometimes limited, either by employee skill and
experience or by budget, in what they can produce on site. A brand
partner can help with those hard-to-perfect products.
"Our Danish dough, which is the base of many of our offerings, is very
difficult and time consuming to emulate efficiently at an instore bakery
level," Skinner says. "We've always prided ourselves on our 108-layer
Danish dough. As a brand, that's the easiest and most impactful attribute
to communicate to consumers, but in all reality it's what we do after
we've laminated the dough that makes the difference in taste."
That includes allowing the doughs to rest in a temperature-controlled
room for at least 24 hours, a process that regulates the speed at which
fermentation occurs and generates the signature flavors of the dough.
"You'll see many products out there labeled as Danish, but to our
knowledge, we're the only instore bakery supplier that uses this process.
In addition, all our products are thaw and sell which is hard to beat from
a labor and efficiency standpoint," Skinner says.
Other products simply take too much time or are too labor intensive,
Boote says.
"I think many of our products can be a challenge for instore bakeries,
especially if they are scratch-baking them," he says. "We're able to provide classic European style bakery items like lace thin crepes, traditional
Liege style waffles and chocolate croissants that might otherwise pose a
challenge to instore bakeries."

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MARCH 2019 - 19


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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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