Supermarket Perimeter - September 2019 - 47

EARTH
Data in the report suggests sous vide, while
still a small segment, is an emerging space in
retail and one that retailers and the companies
that supply them should be keeping an eye on.
"We are constantly working to develop
products that meet the wants and needs of
consumers," says Patricia Luczak, director
of marketing for Tyson Brands Innovation.
"Despite being a growing trend, our consumers are not quite aware of sous vide, but it is
something we'll continue to access."

Poultry rising
Although steak and meat products are often
thought of when cooking sous vide, poultry products are definitely on trend. Deniero
Bartolini, founder of Toronto-based D.L.
Bartolini Trading Inc., gets many inquiries
about chicken and has seen a rise in the
category.
"We have noticed an increase in people cooking sous vide chicken for sure," he
says. "Initially, most people felt comfortable
cooking steak and pork, but more and more
people-especially the ones that have been
cooking sous vide for a while-are starting to
experiment with white meats. Chicken breast
especially is hard to cook and with sous vide, it
always turns out perfect."
One company that found success with sous
vide chicken is Wayne Farms, the Oakwood,
Georgia-based company that began offering a
sous vide fully cooked chicken breast last year.
The company piloted a program, selling its
Naked Truth Premium Chicken- fully-cooked,
flame-grilled chicken breast made via sous
vide technology-at Sam's Club stores in 19
states, and were impressed with how well it

went over with consumers. Each individually-wrapped, fully cooked 5 oz Naked Truth
chicken breast fillet not only had authentic grill
marks, but thanks to sous vide preparation, it
was easy to prepare by microwave, conventional oven, or cook top, never drying out.
Tom Bell, Wayne Farms' vice president and
general manager of prepared foods, notes
transparency is a big reason for the launch's
success.
"Conscientious consumers want to know
where their food comes from, and they
continue to raise the bar regarding animal welfare," he says. "They're paying more attention
to labels, and they're opting for high quality
chicken products sourced from flocks whose
care has been verified by a trusted third party."

Meals to go
Joe Sielski, president of Orange, Californiabased Minipack America, says that in the process of sous vide cooking, you need a device
to heat the product (combi oven or thermal
circulator) and a quality vacuum chamber to
seal the product into a bag, and that's where
his company comes in.
Minipack America offers sealers such as
boilable zipper vacuum bags that are utilized
by companies with marinated meats with
14-day shelf life, which are growing in popularity in supermarkets.
"That's fairly new, and I get asked about
that every day," Sielski says. "Just this week, a
chain of 156 stores asked me what bags were
available. These are value-added products, so
supermarkets are very interested in them."
He explains there are three ways to marinate: sitting in storage for 24 hours; under
vacuum, where you can put it in a bag and let
the machine marinate it; or vacuum tumbling.
"People want convenience. Most people are
looking for a product that is already marinated,
in a bag and ready to go so you can just open
it and place it on a grill or in the oven, or they
are looking for marinated where it's in the case
and you can take it home and go," Sielski says.
Originally, the company's business was
mostly working with chefs, but today it's
working more with the supermarkets themselves, as more stores are hiring chefs to get
foods sous vide ready. This is something that
has been trending at upscale markets in the
past year or two." They are looking at having
meals ready to go, and sous vide is part of
www.supermarketperimeter.com

FRIENDLY
Deniero Bartolini, founder of
Toronto-based D. L. Bartolini
Trading Inc., a silicone kitchenware company that manufactures
reusable sous vide bags, says the
company's goal in the industry is
to provide these sustainable sous
vide products to avoid unnecessary waste-something that
both consumers and retailers are
showing a greater interest in.

Our
mission is to
limit single-use
plastic waste
in the sous
vide world."
Deniero Bartolini
"There is a tremendous interest
in sustainability and today's consumers are concerned more than
ever about the environment and
how to best protect our future,"
he says. "When people shop, they
are attracted to products that
promote sustainability, and with
the rise in sous vide, retailers can
see success with these products."
The company attributes 30%
of its sales to sous vide and are
expecting to see the number
increase to more than 50% in the
next 12 months. "The industry
is growing very fast and we are
absolutely excited to see how
this market will evolve," Bartolini
says. "To keep with the trend of
sustainable measures, our mission
is to limit single-use plastic waste
in the sous vide world."

SEPTEMBER 2019 - 47


http://www.supermarketperimeter.com

Supermarket Perimeter - September 2019

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

Supermarket Perimeter - September 2019
Editor’s note - Climate change, meet innovation
Contents
The wire - Walmart dominating grocery pickup, delivery
Kroger awards first grants to fight food waste
AIB rolls out new food safety tool
Produce power
Class is in session
Finding a partner in education
The basics of Hispanic foods
Bakery - DONUTS
BECOMING AN EVERYDAY DESTINATION
DON’T FORGET HOLIDAY PIES
Boost trips, sales with micro holidays
Deli - HOLIDAY CATERING
GRAZING — THE NEWEST OLD HOLIDAY TREND
Cheese SAMPLING
PREP FOR THE HOLIDAY SEASON
Meat & Poultry - LABOR SAVING EQUIPMENT
SOUS VIDE
EARTH FRIENDLY
MARKETING MATTERS
Juggling claims
THE FIVE CONSUMER SEGMENTS
Produce - Potatoes and onions
Seafood - Mollusks
Food Safety - COMBATING flu season
Commissary Insider - September 2019
PACKAGING - TAMPER EVIDENCE STILL KEY
PRODUCT SPOTLIGHT - SOUPS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - September 2019 - Supermarket Perimeter - September 2019
Supermarket Perimeter - September 2019 - Supermarket Perimeter - September 2019
Supermarket Perimeter - September 2019 - 2
Supermarket Perimeter - September 2019 - Editor’s note - Climate change, meet innovation
Supermarket Perimeter - September 2019 - Contents
Supermarket Perimeter - September 2019 - 5
Supermarket Perimeter - September 2019 - AIB rolls out new food safety tool
Supermarket Perimeter - September 2019 - 7
Supermarket Perimeter - September 2019 - Produce power
Supermarket Perimeter - September 2019 - 9
Supermarket Perimeter - September 2019 - 10
Supermarket Perimeter - September 2019 - 11
Supermarket Perimeter - September 2019 - 12
Supermarket Perimeter - September 2019 - 13
Supermarket Perimeter - September 2019 - 14
Supermarket Perimeter - September 2019 - 15
Supermarket Perimeter - September 2019 - 16
Supermarket Perimeter - September 2019 - 17
Supermarket Perimeter - September 2019 - Class is in session
Supermarket Perimeter - September 2019 - Finding a partner in education
Supermarket Perimeter - September 2019 - 20
Supermarket Perimeter - September 2019 - 21
Supermarket Perimeter - September 2019 - The basics of Hispanic foods
Supermarket Perimeter - September 2019 - 23
Supermarket Perimeter - September 2019 - 24
Supermarket Perimeter - September 2019 - 25
Supermarket Perimeter - September 2019 - Bakery - DONUTS
Supermarket Perimeter - September 2019 - 27
Supermarket Perimeter - September 2019 - 28
Supermarket Perimeter - September 2019 - 29
Supermarket Perimeter - September 2019 - BECOMING AN EVERYDAY DESTINATION
Supermarket Perimeter - September 2019 - 31
Supermarket Perimeter - September 2019 - Boost trips, sales with micro holidays
Supermarket Perimeter - September 2019 - 33
Supermarket Perimeter - September 2019 - Deli - HOLIDAY CATERING
Supermarket Perimeter - September 2019 - GRAZING — THE NEWEST OLD HOLIDAY TREND
Supermarket Perimeter - September 2019 - 36
Supermarket Perimeter - September 2019 - 37
Supermarket Perimeter - September 2019 - 38
Supermarket Perimeter - September 2019 - Cheese SAMPLING
Supermarket Perimeter - September 2019 - PREP FOR THE HOLIDAY SEASON
Supermarket Perimeter - September 2019 - 41
Supermarket Perimeter - September 2019 - Meat & Poultry - LABOR SAVING EQUIPMENT
Supermarket Perimeter - September 2019 - 43
Supermarket Perimeter - September 2019 - 44
Supermarket Perimeter - September 2019 - 45
Supermarket Perimeter - September 2019 - SOUS VIDE
Supermarket Perimeter - September 2019 - EARTH FRIENDLY
Supermarket Perimeter - September 2019 - MARKETING MATTERS
Supermarket Perimeter - September 2019 - Juggling claims
Supermarket Perimeter - September 2019 - 50
Supermarket Perimeter - September 2019 - 51
Supermarket Perimeter - September 2019 - THE FIVE CONSUMER SEGMENTS
Supermarket Perimeter - September 2019 - 53
Supermarket Perimeter - September 2019 - Produce - Potatoes and onions
Supermarket Perimeter - September 2019 - 55
Supermarket Perimeter - September 2019 - 56
Supermarket Perimeter - September 2019 - 57
Supermarket Perimeter - September 2019 - Seafood - Mollusks
Supermarket Perimeter - September 2019 - 59
Supermarket Perimeter - September 2019 - Food Safety - COMBATING flu season
Supermarket Perimeter - September 2019 - 61
Supermarket Perimeter - September 2019 - 62
Supermarket Perimeter - September 2019 - 63
Supermarket Perimeter - September 2019 - Commissary Insider - September 2019
Supermarket Perimeter - September 2019 - 65
Supermarket Perimeter - September 2019 - 66
Supermarket Perimeter - September 2019 - 67
Supermarket Perimeter - September 2019 - PACKAGING - TAMPER EVIDENCE STILL KEY
Supermarket Perimeter - September 2019 - 69
Supermarket Perimeter - September 2019 - PRODUCT SPOTLIGHT - SOUPS
Supermarket Perimeter - September 2019 - 71
Supermarket Perimeter - September 2019 - Product Showcase
Supermarket Perimeter - September 2019 - Advertisers
Supermarket Perimeter - September 2019 - Fresh Takes
Supermarket Perimeter - September 2019 - 75
Supermarket Perimeter - September 2019 - 76
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