Supermarket Perimeter - April 2019 - 64

PACKAGING/TECHNOLOGY

by Andy Nelson

SOUS VIDE HAS BEEN AROUND
SINCE THE MID-1970s, but many
consumers and even professionals in the food industry are
still learning about the advantages of this unique, yet simple,
technology.
And as more people get educated, sous vide's popularity continues to grow - including in the
grocery perimeter and among
the central kitchens, commissaries and suppliers whose products
are sold there.
One of sous vide's big advantages for the 21st century
consumer is its combination of
convenience and quality. In sous
vide cooking, food is first packaged in a vacuum-sealed bag.
Then it's cooked at a low and
consistent temperature in a water
bath, with the temperatures and
cooking times varying depending
on the food.
Sous vide got its start as a way
of preparing big amounts of food

on an industrial level. That's the
convenience side.
Nowadays, sous vide's ability
to deliver the highest quality
has put it squarely in the foodie
world, with chefs on shows like
"Top Chef" and "The Taste" and at
some of the nation's top restaurants using it.
According to Springdale,
Arkansas-based Tyson Foods'
2019 "Trendtellers" report, sous
vide is one of the hottest food
trends in the nation.
"Technology is really changing the way people interact with
their food," says Jennifer Bentz,
senior vice president of research
and development, innovation and
insights for Tyson Foods. "Some
of the new kitchen gadgets
like the Instapot and sous vide
machines are really interesting.
These technologies will affect
how recipes are designed, and
that is a big area for us as we look
at appliance development and

Sous-vide chicken
takes flight at retail
Oakwood, Georgiabased Wayne Farms
recently completed a
trial of its Naked Truth Premium
Chicken at Sam's Club stores in
19 states.
Naked Truth chicken is fully-cooked, flame-grilled chicken
breast made via sous vide technology. The product offers "superior texture, moisture, flavor, convenience, as well as Step 2 animal
welfare certifications through
the Global Animal Partnership,"
according to Wayne Farms.
"This product provides more
than just an amazing culinary experience. It also offers
responsibility, transparency, and
all of the features that premium
chicken products should offer,"
says Tom Bell, Wayne Farms' vice
president and general manager of
prepared foods.
Each individually-wrapped,
fully cooked five-ounce Naked
Truth chicken breast fillet features
authentic grill marks and sous
vide preparation, making it
simple to finish in a microwave,
conventional oven, or sauté on a
cook top, without drying out-a
hallmark and key advantage of
sous vide cooking.
The all-natural product contains no artificial ingredients,
preservatives, nitrates, nitrites
or gluten.

Equipment innovations
Sous vide helps guarantee that meats are cooked evenly.
64 - APRIL 2019

For retail instore applications, Orange, California-based Minipack
www.supermarketperimeter.com

Technology
is really
changing
the way
people
interact
with their
food. Some
of the new
kitchen
gadgets like
the Instapot
and sous
vide
machines
are really
interesting."
Jennifer Bentz,
Tyson Foods

OZGUR COSKUN - STOCK.ADOBE.COM, WAYNE FARMS

SOUS VIDE

how a meal is cooked. It
will move from sticking
a meal in the oven
for 20 minutes at 350
degrees to the recipe
connecting from an app
to the appliance and following precise cooking
instructions."


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Supermarket Perimeter - April 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - April 2019

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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