instore - March 2018 - 18

specialty insights

If a product is organic,
there's a good chance it will
also check off a number of
other health concerns on
consumers' minds.

Spreading the word
Saputo has found success in getting its organic products in front of
as many eyes as possible, especially through social media and other
online initiatives.
"We promote our Stella Organic Fresh Mozzarella and Stella Organic
Parmesan through social media, influencer marketing campaigns and
recipe videos," Klug says. "Through these channels we can provide
easy solutions that inspire our consumers to transform their everyday
dining into something gourmet."

"We recommend stores merchandise the organic cheeses with their
other Stella offerings," she says. "This allows consumers to quickly
head towards the Italian-style cheeses they're seeking and then easily
select between the traditional milk offerings or the organic offerings."

Organic versatility
Sewall points out that an organic line can also check
off a number of boxes on consumers' current list of
demands.
"In today's world, when you're developing a soup
line, you have to have a certain amount of glutenfree, clean label, clean ingredients, and so on,"
he says. "And you better have some vegan, some
vegetarian, some non-GMO. What's nice about the
organic flavors is they can kind of check a lot of
boxes. They check off non-GMO, they check off
18 * MARCH 2018 * instore

That versatility helps when it comes to private label. IDDBA predicts
that private label will likely show growth in 2018 and beyond, boosted
by growing demand for organic products that previously were limited
to specialty and premium stores. In response, retailers are offering
a growing variety and selection of low-cost organics to attract these
consumers, including private-label options. Discounters - whose foods
selection is predominately private label - are experiencing relatively
strong growth.
And for those who can't afford a private label, branded products like
Blount's soups and Saputo's cheeses allow them to carry something
organic and different at a much lower price.
But, as Sewall points out, it eventually all comes back to quality.
"I think the most important thing is to make a great, organic product,"
he says. "As a result, you have great sales. You have to have some
organics in your line to check off all the boxes."

BLOUNT FINE FOODS, SAPUTO

Klug says the company merchandises the organic cheeses with a
purpose as well. When it comes to recommended wine pairings, the
organic parmesan's distinctive flavor, with a subtle, slightly nutty flavor
and hard texture, pairs well with Chianti, Merlot or Pinot Noir.

vegetarian a lot. Most times they check off low-fat. That's the beauty of
that. You're able to augment a line and in today's world of social media,
it's important to keep every section of shoppers covered."



Table of Contents for the Digital Edition of instore - March 2018

instore - March 2018
Need to Know - Dabates and definitions
Spotlight - By the numbers
Merchandising - Branded baked goods
Specialty Insights - Organic deli products
Cover Story - Bi-Rite Market's Sam Mogannam
Commissary Insider
Insight Insider - Bi-Rite commissary
Equipment - Pizza Production
Food Safety - Allergen detection
Packaging - Grab 'n Go grabs market share
R&D - Investing in the Silicon Valley of food
Equipment & Packaging - Latest innovation: Frying technology
instore - March 2018 - instore - March 2018
instore - March 2018 - instore - March 2018
instore - March 2018 - 2
instore - March 2018 - 3
instore - March 2018 - 4
instore - March 2018 - 5
instore - March 2018 - 6
instore - March 2018 - 7
instore - March 2018 - Need to Know - Dabates and definitions
instore - March 2018 - 9
instore - March 2018 - Spotlight - By the numbers
instore - March 2018 - 11
instore - March 2018 - Merchandising - Branded baked goods
instore - March 2018 - 13
instore - March 2018 - 14
instore - March 2018 - 15
instore - March 2018 - Specialty Insights - Organic deli products
instore - March 2018 - 17
instore - March 2018 - 18
instore - March 2018 - 19
instore - March 2018 - Cover Story - Bi-Rite Market's Sam Mogannam
instore - March 2018 - 21
instore - March 2018 - 22
instore - March 2018 - 23
instore - March 2018 - 24
instore - March 2018 - 25
instore - March 2018 - 26
instore - March 2018 - 27
instore - March 2018 - 28
instore - March 2018 - 29
instore - March 2018 - 30
instore - March 2018 - 31
instore - March 2018 - 32
instore - March 2018 - Insight Insider - Bi-Rite commissary
instore - March 2018 - 34
instore - March 2018 - 35
instore - March 2018 - 36
instore - March 2018 - 37
instore - March 2018 - Equipment - Pizza Production
instore - March 2018 - 39
instore - March 2018 - 40
instore - March 2018 - 41
instore - March 2018 - Food Safety - Allergen detection
instore - March 2018 - 43
instore - March 2018 - 44
instore - March 2018 - 45
instore - March 2018 - Packaging - Grab 'n Go grabs market share
instore - March 2018 - 47
instore - March 2018 - 48
instore - March 2018 - 49
instore - March 2018 - R&D - Investing in the Silicon Valley of food
instore - March 2018 - 51
instore - March 2018 - Equipment & Packaging - Latest innovation: Frying technology
instore - March 2018 - 53
instore - March 2018 - 54
instore - March 2018 - 55
instore - March 2018 - 56
instore - March 2018 - 57
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