Supermarket Perimeter - March 2019 - 27

The shelf life solution

THE IKEA EFFECT
You'd think in today's world of timecrunches and busyness, consumers
might not be too high on cooking a meal
themselves when they don't need to.
But David Kamen, assistant director of
consulting for the Culinary Institute of
America in Hyde Park, New York, contends the work consumers do - however
little it may be - leads to a feeling of
accomplishment. Call it The Ikea Effect.
"I don't know how to build furniture, but
I can go get something from Ikea, put it
together, put it up and say 'I built that,'"
he says. "There's that sense of accomplishment they get rather than having
somebody else do it for them or buying
something that's already done. It's a nice,
happy medium where you can feel a sense
of accomplishment, and maybe even get
it done for a little less money than you if
you would have bought it."
It's related to the trend of interactivity
in restaurants, he says. Diners now top
their meal with the twist or two of pepper
themselves instead of having it done by
the waiter. Or they add the anchovies to
the Caesar salad themselves.
"Consumers like the thought of being
able to alter things to their specifications," Kamen says. "They know what
they like, after all."

True Food Innovations says it
has cracked the code when it
comes to providing retailers with
fresh meal kits. Six months after
the company acquired Chef'd, it
launched new clean label meal
kits under the Chef'd and True
Chef brand.
"Our strategy is to provide retailers with a multi-brand offering
with the ability to provide meal kit
options based on price, demographics and geography," Jones
says. "We have cracked the code
that has limited large-scale retail
roll outs of fresh meal kits."
Jones says the company asked
its culinary, food science and
product development teams to
look at things differently. The
category needed more shelf life on
proteins and vegetables.
Advancements in high pressure
processing and patent-pending
formulations that Jones says are
the first of their kind helped the company roll out meal
kits that carry a 55-day shelf life.
"We have incorporated a myriad of technologies to
achieve long shelf life with clean label meal kits," Jones
says. "Our food science team has been working for years
on pure R&D related to new categories of food. This is a
long process of experimentation, testing and trials."
Jones says others in the space are now addressing the
spoilage issue differently.
"The consumer will ultimately make their choice as
various iterations of product development and meal kits
are sold in retail stores," he says. "We believe that our
complete meal kits address the value proposition for the
consumer: convenience to purchase, with all items in
the kit including protein and vegetables; convenient to
make, with just 15 minutes of prep time; and price points
which make sense to the consumer, starting at $7.50 per
serving."
www.supermarketperimeter.com

MARCH 2019 - 27


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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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