Supermarket Perimeter - February 2020 - 30

Deli: Soup

More Plants, Please
Plans to increase intake of plantbased foods show no signs of losing momentum, showing up on
the trend lists of Netherlandsbased Innova Market Insights
and Austin, Texas-based
Whole Foods Market.
Shifting palates and a desire
to consume more plantbased foods make soup an
ideal vehicle for increasing its
appeal with more consumers, according to Eric Richard,
education coordinator of the
International Dairy Deli Bakery
Association (IDDBA), Madison,
Wisconsin. Because soups already
feature a natural base of plants and/or
meats, soup can add an easy health attribute that's tasty, delicious and convenient.
"Soup is a great option to profile more plant-based
ingredients in a familiar form," Richard says.
"It's a way to engage consumers by emphasizing the benefits
of a plant protein, specific nutrient or health attribute. Consumers are
more concerned about what's going in their body and they want to be
educated."
Peg Hamill, retail sales manager and foodservice sales and marketing
executive at Ivar's, echoes this sentiment. She recommends delis call out
as much information about the soup as possible with options for a balanced nutritional lineup of protein, lower fats and salts being desirable.
"I believe comfort foods like clam chowder, cheese broccoli, chicken
noodle, pot roast and vegetable soup will always be popular," Hamill
continues. "Healthy, protein-forward, great-tasting, plant-based, gluten-free, vegan and vegetarian soups will also have a place."
30 - FEBRUARY 2020

Offering a variety of soup and chili options for evolving consumer
tastes is the norm for Blount Fine Foods. Its chili varieties include: Uncle
Teddy's Chunky Beef Chili (gluten-free), Turkey Chili (gluten- and dairyfree), Organic Vegetarian Chili (gluten-free, vegan, low-fat and Halal)
and Beef Chili (gluten-free).

Expanded Spice Rack
For those who prefer their soup with a kick of spice, Blount Fine
Foods offers Thai Chicken, Chicken Tortilla, Chicken Poblano, Chicken
Enchilada, Kale Soup with Chourico, Southwest Corn, Chicken and
Uncured Sausage Gumbo and Rip Roarin' Crab & Corn soups. Blount
Fine Foods research found that 38% of Millennials prefer ordering soup
with spicy flavors, and younger consumers will visit a restaurant specifically for its soup.
But don't think soup, chili and bisque featuring a hint of spice is just for
the younger generations. Continued exploration into foreign cuisines
and aging taste buds make the case for incorporating complex spices
and flavors. Spice is not just for heat; it can also take the form of earthy,
smoky, sweet, sour or fruity spice.
Today's soups are the perfect vehicle for adding the earthy spice
of curry powder, Cajun spice, jerk seasoning or gojuchang (Korean
fermented chili paste). Or consider the addition of sour spicy with piri
piri, harissa or a spoon of kimchi on the side. Spice can also get downright hot with the addition of Aleppo, habanero or ghost peppers or
wasabi can achieve a sweet spicy profile. Blount Fine Foods found 38%
of consumers are willing to pay more for soups topped with highquality garnishes.
Some might trace this love of spice to when sriracha hit the mainstream. Considered a "gateway" spice, sriracha opened a new sensory
path surpassing the familiar smoky sweetness of barbecue sauce,
smoked paprika, chipotle and poblano. Beyond sriracha, the growing
popularity of Asian-inspired dishes along with flavors from Africa, the
Middle East and Western Europe offer shoppers new soup varieties and
garnishes incorporating chilies and chili-infused oils, peanuts, tamarind,
ancient and exotic grains. New Food magazine predicts consumers will
forego traditional pho for bun bo hue, a Vietnamese soup made with
rice vermicelli and beef.
Additions must also meet the expectations of health-conscious
consumers who continue to look closely at ingredients and the use of
preservatives.
For some, this includes scrutiny of lower-fat substitutions and curbing the use of corn starch, which can increase blood sugar levels. In
response to such demand, Cargill, Minneapolis, offers EZ Fill starches.
Originally developed to meet the needs of the canning industry, EZ
Fill starches can improve splashing, filling efficiency and fill-weight
uniformity.
"Food trends have been surfacing at such a rapid pace these past 10
years and we find that it is only moving faster and faster," Rega says. "To
be successful, not only in the soup aisle but also in the store perimeter, the operator needs to have a finger on the pulse as to who their
shopper is and what they are looking for in their local grocer. If you can
satisfy the whole shopper experience, you can capture the loyalty of
your shopper and increase their basket size with a strong foodservice
offering."

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avocado blossoms Creative use of surplus vegetables and meats can
also be a way for instore deli kitchens to offer fresh soup options that
dovetail with the trend of zero-waste cooking. The zero-waste movement continues to gain interest among those looking to combat the
tons of usable meat, poultry and vegetables thrown away each year.
"For your high-volume signature soups (chili, chicken noodle, etc.)
consider a larger soup well," says Margie Proctor, design and marketing specialist, Dover Food Retail, Conyers, Georgia. "For additional
soup offerings, consider smaller wells to reduce shrink and keep soups
refreshed."
Sandridge Foods, Medina, Ohio, is making sustainability a priority
for its products and its employees. Its sustainability initiatives include
energy and water conservation, reduction of waste through recycling
and health and wellness improvements for its employees. Focused on
the shifting demands of the dining public, Chef Dan Zakri
creates hand-prepared soups, bisques, stews and
chilis, including gluten-free, dairy-free and vegetarian options.


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Supermarket Perimeter - February 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - February 2020

Supermarket Perimeter - February 2020
Editor's Note - Meat fights back
Contents
The wire
Meal matters
Building trust
Bakery - Europain 2020
Bakery - Sourdough
Deli - Soups
Deli - Asian Cuisine
Meat & Poultry - Packaging
Meat & Poultry - Grass-fed
Produce - Snacks
Produce - Berries
Seafood - Sustainability
Food Safety - Instore bakeries
Commissary Insider
Classifieds
Ad index
Fresh takes
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - BB - 1
Supermarket Perimeter - February 2020 - BB - 2
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - 2
Supermarket Perimeter - February 2020 - Editor's Note - Meat fights back
Supermarket Perimeter - February 2020 - Contents
Supermarket Perimeter - February 2020 - 5
Supermarket Perimeter - February 2020 - The wire
Supermarket Perimeter - February 2020 - 7
Supermarket Perimeter - February 2020 - Meal matters
Supermarket Perimeter - February 2020 - 9
Supermarket Perimeter - February 2020 - 10
Supermarket Perimeter - February 2020 - 11
Supermarket Perimeter - February 2020 - 12
Supermarket Perimeter - February 2020 - 13
Supermarket Perimeter - February 2020 - Building trust
Supermarket Perimeter - February 2020 - 15
Supermarket Perimeter - February 2020 - 16
Supermarket Perimeter - February 2020 - 17
Supermarket Perimeter - February 2020 - 18
Supermarket Perimeter - February 2020 - 19
Supermarket Perimeter - February 2020 - Bakery - Europain 2020
Supermarket Perimeter - February 2020 - 21
Supermarket Perimeter - February 2020 - 22
Supermarket Perimeter - February 2020 - 23
Supermarket Perimeter - February 2020 - Bakery - Sourdough
Supermarket Perimeter - February 2020 - 25
Supermarket Perimeter - February 2020 - 26
Supermarket Perimeter - February 2020 - 27
Supermarket Perimeter - February 2020 - Deli - Soups
Supermarket Perimeter - February 2020 - 29
Supermarket Perimeter - February 2020 - 30
Supermarket Perimeter - February 2020 - 31
Supermarket Perimeter - February 2020 - Deli - Asian Cuisine
Supermarket Perimeter - February 2020 - 33
Supermarket Perimeter - February 2020 - 34
Supermarket Perimeter - February 2020 - 35
Supermarket Perimeter - February 2020 - Meat & Poultry - Packaging
Supermarket Perimeter - February 2020 - 37
Supermarket Perimeter - February 2020 - 38
Supermarket Perimeter - February 2020 - 39
Supermarket Perimeter - February 2020 - 40
Supermarket Perimeter - February 2020 - 41
Supermarket Perimeter - February 2020 - Meat & Poultry - Grass-fed
Supermarket Perimeter - February 2020 - 43
Supermarket Perimeter - February 2020 - 44
Supermarket Perimeter - February 2020 - 45
Supermarket Perimeter - February 2020 - Produce - Snacks
Supermarket Perimeter - February 2020 - 47
Supermarket Perimeter - February 2020 - 48
Supermarket Perimeter - February 2020 - 49
Supermarket Perimeter - February 2020 - Produce - Berries
Supermarket Perimeter - February 2020 - 51
Supermarket Perimeter - February 2020 - 52
Supermarket Perimeter - February 2020 - 53
Supermarket Perimeter - February 2020 - Seafood - Sustainability
Supermarket Perimeter - February 2020 - 55
Supermarket Perimeter - February 2020 - 56
Supermarket Perimeter - February 2020 - 57
Supermarket Perimeter - February 2020 - Food Safety - Instore bakeries
Supermarket Perimeter - February 2020 - 59
Supermarket Perimeter - February 2020 - 60
Supermarket Perimeter - February 2020 - 61
Supermarket Perimeter - February 2020 - 62
Supermarket Perimeter - February 2020 - Commissary Insider
Supermarket Perimeter - February 2020 - 64
Supermarket Perimeter - February 2020 - 65
Supermarket Perimeter - February 2020 - 66
Supermarket Perimeter - February 2020 - 67
Supermarket Perimeter - February 2020 - 68
Supermarket Perimeter - February 2020 - 69
Supermarket Perimeter - February 2020 - 70
Supermarket Perimeter - February 2020 - 71
Supermarket Perimeter - February 2020 - Classifieds
Supermarket Perimeter - February 2020 - Ad index
Supermarket Perimeter - February 2020 - Fresh takes
Supermarket Perimeter - February 2020 - 75
Supermarket Perimeter - February 2020 - 76
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