Supermarket Perimeter - August 2019 - 21

J 

N 

K 

O 

L 

P 

is for Juice bar. Bakeries
embracing the grocerant format
are finding new ways to attract
foot traffic throughout the day with
in-store specialty coffee shops and juice
bars located close to the instore
bakery. Customers can grab
a just-baked sweet good treat
along with a fresh brew or
fresh-squeezed fruit
juice in one easy stop.

is for Kouign Amann. The
Breton cake was called "the
fattiest pastry in all of Europe"
by the New York Times. The yeast-leavened dough forms a multi-layered cake
with alternating tiers of butter and sugar.
Served by a limited number of bakeries
in the U.S. and Canada, kouign amann's
cult-like following has signs of reaching
cronut levels of popularity.
is for Labeling. Labels are the
one piece of advertising that
a retailer or manufacturer
gets to put directly into the consumer's
home that lasts the life of the product, according to Yerecic Label, New
Kensington, Pennsylvania, a supplier of
pressure-sensitive labels. The company's BackFlip! label features full-color
printing on the underside so shoppers
can see additional messaging when the
clamshell is opened.

M 

is for Mini. Smaller sized
portions make indulgence
more appealing for single- and small family millennials and
Gen Z consumers. Instead of basing
servings on a 4-person family, retailers
are finding success offering single slices
of cake and pie, mini and half pies and
smaller-sized muffins, bars, cookies and
donuts. Reduced sizes help encourage
impulse purchases and experimentation
with new flavors.

is for Nutrients. IDDBA's
What's In Store Bakery report
found that consumer interest
in nutrients is strongest among young
consumers with a household income
of $50,000 or more. This demographic
is more likely to be looking for bakery
products with attributes of reduced
sugar, no preservatives, higher fiber and
no artificial ingredients.

is for Ovens. With instore
space at a premium, bakeries
continue to look for ovens
with a smaller footprint that maximize
the revenue per square foot and provide efficiency, versatility and energy
savings. The ONE series from Revent,
Inc., Somerset, New Jersey, eliminates
door swing with a sliding pocket door,
saving valuable instore space and reducing the chance of employee burns from
door swing.
is for Product Claims.
Highlighting nutritional claims
such as free-from, whole grain
and no preservatives can help a bakery
tell their story while also meeting the
growing desire among consumers for
better-for-you profiles. Enhanced nutrition in single-serve
and mini portions
allows shoppers permission to indulge
with an enhanced
halo of health.

Q 

is for Quarantine. A growing
percentage of shoppers have
a food allergy or are shopping for someone with a food allergy.
Allergens impact an estimated 15 million
Americans, including 6 million children,
according to IDDBA's Safe Food Matters!
Focus on Allergens report. Proper quarantining of allergen materials is a critical
step in reducing cross-contamination.

www.supermarketperimeter.com

R 

is for Reheating. Belshaw
Adamatic, Auburn,
Washington, meets a growing
need for bakers to reheat frozen baked
goods at point of sale. The company's BX
Eco-touch convection oven meets the
trend of making baked goods ahead of
time in addition to par-baking and baking from scratch. The steam injection on
demand feature gives bakers control of
shine, color and crust depth, according
to the company's website.

S 

is for Shoppers. Grocery
shopping is a family affair for
Hispanic consumers and the
instore bakery receives regular traffic
from Hispanic millennial shoppers.
Twenty-six percent of Hispanic millennials said they will make a special trip
to the in-store bakery, compared with
19% of the overall average and 20% of
Hispanic non-millennials, according
to Billy Roberts, senior food and drink
analyst, Mintel.

T 

is for Trend Watch. According
to IDDBA, 2019's three key
trends in the bakery are indulgence, increasing product claims and
identifying with the changing needs of
today's typical instore bakery customer.
The instore bakery currently has less
appeal for younger, single and childless
consumers. To grow the customer base
beyond traditional boomer and silent
generation shoppers, instore bakeries
will need to focus on becoming relevant to younger consumers through a
focus on smaller portion sizes, sampling
opportunities and enhanced marketing.

AUGUST 2019 - 21


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Supermarket Perimeter - August 2019

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

Supermarket Perimeter - August 2019
Editor’s note - A good suggestion
Contents
The Wire - Impossible Burger coming to retail
New Price Rite stores highlight perimeter
Online shoppers still mostly shopping instore
Younger shoppers demand transparency
ADDING VALUE
SUGGESTIVE SELLING MEETS AI
Packaging innovations
Keeping food crisp with packaging technology
Innovations at IBIE
Bakery - A to Z: Equipping the Bakery
Cookies
Deli - Dinner demand
THE DELI AS A SHORTCUT TO HOME PREP
HELPING SHOPPERS
Fried chicken
KEEPING FRIED FOOD FRESH DURING DELIVERY
Meat & Poultry - Merchandising TRENDS
Bacon
THE TURKEY ALTERNATIVE
Produce - Back to SCHOOL
SINGLE-SERVE, EASY-TO-EAT
Fresh-cut
FRESH-CUT PACKAGING
Seafood - Tuna & swordfish
NOAA makes progress on restoring tuna, swordfish populations
Food safety - BEST PRODUCE PRACTICES
Keeping an eye on supply
Commissary Insider - August 2019
CONTROLLING ALLERGENS
SPOTLIGHT - CAKE PRODUCTION
TECHNOLOGY - PRODUCTION MANAGEMENT
OPERATIONS - OUTSOURCING SANITIZATION
Product Showcase
Advertisers
Supermarket Perimeter - August 2019 - Supermarket Perimeter - August 2019
Supermarket Perimeter - August 2019 - Supermarket Perimeter - August 2019
Supermarket Perimeter - August 2019 - 2
Supermarket Perimeter - August 2019 - Editor’s note - A good suggestion
Supermarket Perimeter - August 2019 - Contents
Supermarket Perimeter - August 2019 - 5
Supermarket Perimeter - August 2019 - Younger shoppers demand transparency
Supermarket Perimeter - August 2019 - 7
Supermarket Perimeter - August 2019 - ADDING VALUE
Supermarket Perimeter - August 2019 - 9
Supermarket Perimeter - August 2019 - 10
Supermarket Perimeter - August 2019 - 11
Supermarket Perimeter - August 2019 - SUGGESTIVE SELLING MEETS AI
Supermarket Perimeter - August 2019 - 13
Supermarket Perimeter - August 2019 - Packaging innovations
Supermarket Perimeter - August 2019 - 15
Supermarket Perimeter - August 2019 - Keeping food crisp with packaging technology
Supermarket Perimeter - August 2019 - 17
Supermarket Perimeter - August 2019 - Innovations at IBIE
Supermarket Perimeter - August 2019 - 19
Supermarket Perimeter - August 2019 - Bakery - A to Z: Equipping the Bakery
Supermarket Perimeter - August 2019 - 21
Supermarket Perimeter - August 2019 - 22
Supermarket Perimeter - August 2019 - 23
Supermarket Perimeter - August 2019 - Cookies
Supermarket Perimeter - August 2019 - 25
Supermarket Perimeter - August 2019 - 26
Supermarket Perimeter - August 2019 - 27
Supermarket Perimeter - August 2019 - 28
Supermarket Perimeter - August 2019 - 29
Supermarket Perimeter - August 2019 - Deli - Dinner demand
Supermarket Perimeter - August 2019 - THE DELI AS A SHORTCUT TO HOME PREP
Supermarket Perimeter - August 2019 - HELPING SHOPPERS
Supermarket Perimeter - August 2019 - 33
Supermarket Perimeter - August 2019 - Fried chicken
Supermarket Perimeter - August 2019 - 35
Supermarket Perimeter - August 2019 - KEEPING FRIED FOOD FRESH DURING DELIVERY
Supermarket Perimeter - August 2019 - 37
Supermarket Perimeter - August 2019 - Meat & Poultry - Merchandising TRENDS
Supermarket Perimeter - August 2019 - 39
Supermarket Perimeter - August 2019 - 40
Supermarket Perimeter - August 2019 - 41
Supermarket Perimeter - August 2019 - Bacon
Supermarket Perimeter - August 2019 - THE TURKEY ALTERNATIVE
Supermarket Perimeter - August 2019 - 44
Supermarket Perimeter - August 2019 - 45
Supermarket Perimeter - August 2019 - 46
Supermarket Perimeter - August 2019 - 47
Supermarket Perimeter - August 2019 - Produce - Back to SCHOOL
Supermarket Perimeter - August 2019 - 49
Supermarket Perimeter - August 2019 - SINGLE-SERVE, EASY-TO-EAT
Supermarket Perimeter - August 2019 - 51
Supermarket Perimeter - August 2019 - Fresh-cut
Supermarket Perimeter - August 2019 - FRESH-CUT PACKAGING
Supermarket Perimeter - August 2019 - 54
Supermarket Perimeter - August 2019 - 55
Supermarket Perimeter - August 2019 - Seafood - Tuna & swordfish
Supermarket Perimeter - August 2019 - 57
Supermarket Perimeter - August 2019 - NOAA makes progress on restoring tuna, swordfish populations
Supermarket Perimeter - August 2019 - 59
Supermarket Perimeter - August 2019 - Food safety - BEST PRODUCE PRACTICES
Supermarket Perimeter - August 2019 - Keeping an eye on supply
Supermarket Perimeter - August 2019 - 62
Supermarket Perimeter - August 2019 - 63
Supermarket Perimeter - August 2019 - 64
Supermarket Perimeter - August 2019 - CONTROLLING ALLERGENS
Supermarket Perimeter - August 2019 - 66
Supermarket Perimeter - August 2019 - 67
Supermarket Perimeter - August 2019 - SPOTLIGHT - CAKE PRODUCTION
Supermarket Perimeter - August 2019 - 69
Supermarket Perimeter - August 2019 - 70
Supermarket Perimeter - August 2019 - 71
Supermarket Perimeter - August 2019 - TECHNOLOGY - PRODUCTION MANAGEMENT
Supermarket Perimeter - August 2019 - 73
Supermarket Perimeter - August 2019 - 74
Supermarket Perimeter - August 2019 - 75
Supermarket Perimeter - August 2019 - OPERATIONS - OUTSOURCING SANITIZATION
Supermarket Perimeter - August 2019 - 77
Supermarket Perimeter - August 2019 - 78
Supermarket Perimeter - August 2019 - 79
Supermarket Perimeter - August 2019 - Product Showcase
Supermarket Perimeter - August 2019 - Advertisers
Supermarket Perimeter - August 2019 - 82
Supermarket Perimeter - August 2019 - 83
Supermarket Perimeter - August 2019 - 84
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