Supermarket Perimeter - March 2020 - 46

Meat & Poultry: Grilling season

Consumers now have the opportunity to have
amazingly tender, delicious and completely fool-proof
meat in under 10 minutes by incorporating innovative
new sous vide products into their repertoire."
Dana Ehrlich, Verde Farms
"We're talking to the packer community and retailers to help them
understand these consumer needs and what's driving consumer purchase behavior," Menke says.
Jason Jerome, senior director, retail and foodservice engagement, at
the National Cattlemen's Beef Association, notes convenience is one of
the main factors in consumers choosing pre-seasoned beef.
"A lot of consumers today want products that are easy to prepare
at home," he says. "Consumers can also benefit from a cost savings by
having the option to select less tender/less expensive cuts that benefit
from marinating and improve eating experience."
Ehrlich says that Millennials especially appreciate the convenience of
these seasoned products for grilling.
"There is a consistent appreciation for convenience, but it's also
married with a desire to explore and enjoy globally-inspired flavors,"
he says. "We've been building on this strong consumer demand with
ready-to-cook and ready-to-eat products that align with their values for
real ingredients and superior, sustainable sourcing."
For instance, last year the company launched two 100% grass-fed
grilling classics: three all-beef uncured dinner sausage varieties with
savory flavor profiles including a Texas-style hardwood smoked link, a
hatch green chile and cheddar link, and a chorizo and queso fresco link,
plus new all-beef, uncured hot dogs in all natural and organic options.

Marketing and merchandising tips
For supermarkets that are looking to bolster sales of these products,
Jerome recommends highlighting a marinated/seasoned section of
the meat case to provide consumers a central location to find a flavor
profile they like.
"Demo stations are also a vital part of making the marinated/seasoned beef options successful," he says. "Customers may not be familiar
with the different flavor profiles available in the case and demos can
help with that decision. Demos can also give the retailer the opportunity to push a flavor profile or cut that they are trying to highlight and
enhance the sales of those items."
Johnsonville Sausage offers different point of sale creative to help
retailers merchandise any LTOs they may stock, and those highlight the
different seasoned products it currently have available.
Supermarkets may also find success promoting these items on
social media.
"As consumers visit social channels, like Pinterest or Instagram,
for quick dinner options, pre-marinated and/or pre-seasoned beef
and easy sides can create convenient meals consumers are seeking,"
Jerome says.
46 - MARCH 2020

Research shows that consumers are hungry for guidance and ideas
when it comes to confidently transforming the meat they buy into a
complete meal.
To increase sales, Ehrlich recommends that retailers think about
occasions and meals instead of product formats, bringing together
elements of the entire meal and merchandising them together-either in
the meat case or in secondary displays.
"For instance, retailers could position Our Simply Sear It! Carne Asada
steak strips, some cut veggies to sear, an authentic Mexican cheese
blend, and a selection of tortillas together to put everything the consumer needs for a meal in one place," he says. "Better yet, retailers can
display take-away instructions to demonstrate how fast and easy it is to
make a delicious, flavorful meal from those components."
Menke says grilling season has some major holidays in the summer,
kicking off with Memorial Day and running through Father's Day, the
Fourth of July and Labor Day, and stores need to focus their marketing
message around these dates. But they should also be aware of families
who may be celebrating summer birthdays or hosting parties for team
sports or family reunions.
"For retailers, it's about how to connect the things people will need
for that occasion," he says. "Maybe they can put more spices, seasonings and sauces closer to the meat perimeter, so consumers can grab
and go and keep on moving."
Verde Farms works as a fully integrated partner to help inform
in-store merchandising and sales programs through collaborative
marketing, data driven insights, and educational materials for their sales
team and consumers.
"We take time to educate our retail partners on the benefits and attributes of Verde's products so they can address their consumers' interests
instore," Ehrlich says. "We also partner with customers on signage,
promotions, and demos to drive awareness and trial of new products
and flavors, and provide delicious recipes, cooking demos, and images
for them to cross-promote on their social channels."
So, as consumers open up their backyard grills, there will be unique
cuts of meat like tri-tip, pork belly or even wild game-each cut
enhanced by layering flavors-sweet, salty, sour, bitter, umami-and
unlocking richer and deeper tastes.
"In addition to leveraging a variety of proteins and flavors, these
backyard chefs are also bringing techniques like sous-vide, the reverse
sear method and smoking to their summer barbecues, enabled by
increasing access to smart grilling technology that is as functional as it
is futuristic," Ley says. "The magic of summer grilling is that it provides
the backdrop for the ultimate cooking experience."

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Supermarket Perimeter - March 2020

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

Supermarket Perimeter - March 2020
Editor’s note - Pizza and burgers. Need I say more?
Contents
The Wire
PRIVATE or BRANDED?
GIVING BACK
Bakery - PRETZELS
Bakery - Muffins
Deli & prepared foods - Regional trends
Deli & prepared foods - Burger bars
Meat & Poultry - Free-from
Meat & Poultry - Grilling season
Produce - FORECAST 2020 — AND BEYOND
Produce - Greenhouse grown
Seafood - POKE
Food safety - Digital monitoring
Commissary Insider - Pizza
Commissary Insider - ENSURING FRESHNESS
Commissary Insider - Adding spice
Product Showcase
Supermarket Perimeter - March 2020 - Supermarket Perimeter - March 2020
Supermarket Perimeter - March 2020 - Supermarket Perimeter - March 2020
Supermarket Perimeter - March 2020 - 2
Supermarket Perimeter - March 2020 - Editor’s note - Pizza and burgers. Need I say more?
Supermarket Perimeter - March 2020 - Contents
Supermarket Perimeter - March 2020 - 5
Supermarket Perimeter - March 2020 - The Wire
Supermarket Perimeter - March 2020 - 7
Supermarket Perimeter - March 2020 - PRIVATE or BRANDED?
Supermarket Perimeter - March 2020 - 9
Supermarket Perimeter - March 2020 - 10
Supermarket Perimeter - March 2020 - 11
Supermarket Perimeter - March 2020 - GIVING BACK
Supermarket Perimeter - March 2020 - 13
Supermarket Perimeter - March 2020 - 14
Supermarket Perimeter - March 2020 - 15
Supermarket Perimeter - March 2020 - 16
Supermarket Perimeter - March 2020 - 17
Supermarket Perimeter - March 2020 - Bakery - PRETZELS
Supermarket Perimeter - March 2020 - 19
Supermarket Perimeter - March 2020 - 20
Supermarket Perimeter - March 2020 - 21
Supermarket Perimeter - March 2020 - Bakery - Muffins
Supermarket Perimeter - March 2020 - 23
Supermarket Perimeter - March 2020 - 24
Supermarket Perimeter - March 2020 - 25
Supermarket Perimeter - March 2020 - 26
Supermarket Perimeter - March 2020 - 27
Supermarket Perimeter - March 2020 - Deli & prepared foods - Regional trends
Supermarket Perimeter - March 2020 - 29
Supermarket Perimeter - March 2020 - 30
Supermarket Perimeter - March 2020 - 31
Supermarket Perimeter - March 2020 - Deli & prepared foods - Burger bars
Supermarket Perimeter - March 2020 - 33
Supermarket Perimeter - March 2020 - 34
Supermarket Perimeter - March 2020 - 35
Supermarket Perimeter - March 2020 - 36
Supermarket Perimeter - March 2020 - 37
Supermarket Perimeter - March 2020 - Meat & Poultry - Free-from
Supermarket Perimeter - March 2020 - 39
Supermarket Perimeter - March 2020 - 40
Supermarket Perimeter - March 2020 - 41
Supermarket Perimeter - March 2020 - 42
Supermarket Perimeter - March 2020 - 43
Supermarket Perimeter - March 2020 - Meat & Poultry - Grilling season
Supermarket Perimeter - March 2020 - 45
Supermarket Perimeter - March 2020 - 46
Supermarket Perimeter - March 2020 - 47
Supermarket Perimeter - March 2020 - Produce - FORECAST 2020 — AND BEYOND
Supermarket Perimeter - March 2020 - 49
Supermarket Perimeter - March 2020 - 50
Supermarket Perimeter - March 2020 - 51
Supermarket Perimeter - March 2020 - Produce - Greenhouse grown
Supermarket Perimeter - March 2020 - 53
Supermarket Perimeter - March 2020 - 54
Supermarket Perimeter - March 2020 - 55
Supermarket Perimeter - March 2020 - Seafood - POKE
Supermarket Perimeter - March 2020 - 57
Supermarket Perimeter - March 2020 - Food safety - Digital monitoring
Supermarket Perimeter - March 2020 - 59
Supermarket Perimeter - March 2020 - 60
Supermarket Perimeter - March 2020 - 61
Supermarket Perimeter - March 2020 - 62
Supermarket Perimeter - March 2020 - Commissary Insider - Pizza
Supermarket Perimeter - March 2020 - 64
Supermarket Perimeter - March 2020 - 65
Supermarket Perimeter - March 2020 - Commissary Insider - ENSURING FRESHNESS
Supermarket Perimeter - March 2020 - 67
Supermarket Perimeter - March 2020 - Commissary Insider - Adding spice
Supermarket Perimeter - March 2020 - 69
Supermarket Perimeter - March 2020 - 70
Supermarket Perimeter - March 2020 - 71
Supermarket Perimeter - March 2020 - Product Showcase
Supermarket Perimeter - March 2020 - 73
Supermarket Perimeter - March 2020 - 74
Supermarket Perimeter - March 2020 - 75
Supermarket Perimeter - March 2020 - 76
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