Supermarket Perimeter - August 2019 - 34

Deli

Fried chicken
BY RYAN ATKINSON

Fresh, fried and 'healthy'
Much like many items in the instore bakery, fried chicken provides the
deli with a conundrum - how to keep a somewhat indulgent item in
high demand while many consumers are keeping such a keen eye on
what they eat.
For one, consumers want to know the chicken itself is top-shelf, so
to speak.
"We are seeing an increased focus on freshness and quality," says
Cody Stevens, vice president of sales and operation for Montgomery,
Alabama-based Wynn's Grain and Spice. "Consumers today are more
interested in and aware of the ingredients and processes that are used
to prepare their foods."
This means retailers are - or at least should be - making the swing
back to products made with simple ingredients, prepared on site.
Stevens says a partner like Wynn's can offer retailers more than just
breading, although that's a key aspect in fried chicken.
"To us, that is just one part of what makes a fried chicken program
successful," he says. "We offer our retail partners access to our team
of chicken experts for instore trainings, consults on processes, and a
library of digital training videos and instore preparation guides."
And with consumers seeking those foods and companies they can
trust while looking to indulge in something like fried chicken, it only

34 - AUGUST 2019

increases the focus on the quality of the ingredients.
"With this increasing focus, we have seen tremendous growth as
a brand and with our line of all-natural products, particularly our All
Natural Crimson Breading," he says. "With many retailers shifting to No
Antibiotics Ever chicken, they are looking to brands like Wynn's that
focus on simple ingredients and flavor."
Stevens says the company has also noticed a big shift towards fried
chicken being freshly prepared on-site rather than retailers frying previously frozen, processed items.
"With our focus on breadings for fresh preparation and the operational support we offer to retailers, this has been a trend we have
benefitted from," he says.

Flavor favorites
Although in some regions in the not-so-distant past it may have
seemed absurd to even discuss varieties of fried chicken flavors,
consumers continue to look for ways to surprise their taste buds, even
when it comes to familiar comfort food.
Most notably, consumers continue to demand spice.
"Like many food trends we are seeing today, the millennial pallet
is driving demand for bold, interesting flavors," Stevens says. "We
are seeing our retailers kick up the spice level across the board with
increased demand for the wide variety of spicy chicken breadings that
Wynn's offers."
For example, he says, many retailers have started adding a Wynn's
Fiery Hot Breading to give shoppers a classic heat that builds while
others might prefer the more up-front heat of Georgia Scorch Breading,
one of Wynn's most recent innovations.
Wynn's Fiery Hot Breading is the company's signature spicy blend,
balanced out by fine grains that can bring intensity to fried chicken
without offending milder palates.
But it's not just heat - spurred by the popularity of Nashville Hot
Chicken - that is seeing success. There has also been a surge in interest
for ethnic flavors that add some interesting twists on classic fried
chicken dishes.
Wynn's recently launched a line of topical seasoning spices that the
company says allow retailers to play with innovative flavor combinations like fried chicken topped with the company's Peruvian blend or
Spicy Chipotle and Cajun Blends.
'As our nation continues to diversify, we think these topical seasonings will allow retailers to offer a lot of versatility on their menu
offering," Stevens says. "As a company we place a heavy focus on food
trends and product development. If there is a new flavor on the uptick
related to the categories we specialize in we are always looking to
innovate so that our retailers are ready to capitalize on recent trends."

WYNN'S GRAIN AND SPICE , IPUWADOL - STOCK.ADOBE.COM

FRIED CHICKEN IS PERHAPS THE ORIGINAL CENTERPIECE of retail
foodservice. It's long been a staple in supermarket delis and prepared
food departments, from small-town, independent grocers to trend-setting urban retailers.
But like everything else, trends come and go, consumer preference
evolves, and retailers are given the chance to tweak their offering and
capitalize on sales potential.



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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