instore - May 2018 - 40

feature

Snacking
naturally
When it comes to cheese,
less might be more
by Ryan Atkinson

T

here's not much to fret over these days when it comes to
cheese. IDDBA expects the category to see continued growth
throughout the year and, according to the Dairy Farmers of
Wisconsin, overall cheese sales and volume are still rising.
But don't say it can't get better.

"Every year we see that consumers continue to seek more wholesome,
less processed food and snacks is one of those areas that seems to be
a growing category in those terms," says Heather Engwall, marketing
director for Roth Cheese.

Continued growth
According to IDDBA's What's In Store 2018, supermarket specialty
cheeses are getting a boost from restaurants. When consumers experience a new cheese flavor during a restaurant meal, they often look
for it at retail. That has resulted in a 10.8 percent increase in specialty
cheese sales, nearly double the rate of traditional grocery store cheese.
"Artisan and specialty cheeses are far from peaking as a trend," Jim
Dimataris, directory of processor relations for the California Milk
Advisory Board tells IDDBA. "This category continues to expand with
new users coming to the category to serve millennials and Gen X
customers. Young boomers are still consuming as well, so expect this
40 * MAY 2018 * instore

category to continue to experience strong growth. Consumers are
looking to try new things and artisan cheese fits the bill, with so many
award-winning unique cheeses available today."
Meanwhile, industry experts across the board predict that snacking
cheese is a trend that has yet to peak. A Nielsen snacking study put
cheese behind only salty snacks and candy in a ranking of snacking sales.
"The snack category continues to grow," Engwall says. "It's obviously
one of those products that's sold in both dairy and deli and that helps."
But Engwall points out that, in terms of specialty cheese snacks,
branded strings and sticks that are traditionally used in the dairy
categories are losing share to private label options. In the deli section,
meanwhile, branded snack cheeses are showing category growth.
"The driving growth is coming from branded deli snacks," she says.
"That's what gave us a strong case that there is still a need and interest
for retailers to bring in a branded deli snack cheese."

ROTH CHEESE, DI STEFANA CHEESE COMPANY, ┬ęTAN4IKK - STOCK.ADOBE.COM

Two of the stronger sub-categories in the cheese world - snacking and
specialty - are joining forces at just the right time. The combination
of snacking trends and the high-quality and relatively clean label of
specialty cheeses could be a perfect fit for this climate.

Roth's new snacking
cheese is the result of
a year-long process.



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

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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