instore - May 2018 - 42

feature

TURKEY
time
Jennie-O, Butterball roll out
new deli products for 2018
by Andy Nelson

T

urkey specialists Jennie-O and Butterball are ramping up their
grocery store deli offerings with new flavors and continuing
commitments to transparency and healthfulness.

Jennie-O, a brand of Austin, Minnesota-based Hormel Food Corp., is
taking another detour out of the meat department and into deli.
To meet the needs of consumers
who want great-tasting, grab-andgo turkey options, Jennie-O
is rolling out six new flavors
of presliced turkey breast:
Oven Roasted, Hickory
Smoked, Cracked Pepper,
Cajun, Smokey Chipotle and
Sriracha.
The products, arriving on
retail shelves this spring, are
98 percent fat-free and sold
in vacuum-sealed packages
with zipper closures for ease
of use.
John Gerde, Jennie-O's deli
brand manager, says the brand's

decision to expand its deli roster was driven by a market need that wasn't
being fulfilled. "We saw a void within the pre-sliced category, with few
options for consumers who were looking for bold and new flavors," Gerde
says. "With the variety of traditional and fearless flavors in the new line,
we have something to satisfy any consumer's tastes."
At the same time, Gerde says, those consumers who are looking to
broaden their horizons with new flavors aren't willing to do so at the
expense of quality. "We also know that even though consumers like the
convenience of pre-sliced meat, they don't want to sacrifice quality,"
he says. "Our new line of Jennie-O pre-sliced items is great because it
offers consumers the high quality experience of meat sliced fresh at
the counter, but in a quick and convenient option."
That's not all Jennie-O has to offer when it comes to the grocery store deli.
In addition to its full line slicing turkey and chicken at the service deli,
Jennie-O All Natural Turkey Breast Roast and Slow Roasted Dark Turkey
products can be found in many grocery deli hot cases, Gerde says.
And for grab 'n go, Jennie-O's Premium Portions are a versatile product
for salads, sandwiches and appetizers, Gerde says. The brand also
offers a number of prepared food options, including its store-baked
turkey breast, which he says can give retailers a big boost in one of the
fastest-growing areas of the deli.
"You'll find the Jennie-O brand across all aspects of the deli," Gerde says.

Healthy chickens, healthy foods
Transparency and concerns for human and
animal health also are a priority for Salisbury,
Maryland-based chicken specialist Perdue
Farms, says John Moore, the company's senior
marketing manager.

42 * MAY 2018 * instore

"As consumers continue to reconnect with where
their food comes from and how it is raised,
progressive companies are going to respond in
the deli space with the same attributes that are
elevating their brands at retail, including clean
label, raised with no-antibiotics-ever and higher
standards for animal welfare," says Moore.

Perdue's Deli Rotisserie chicken category
features three products: Perdue Rotisserie
Roaster Breast, Perdue Rotisserie Roaster Leg
Quarters and Perdue Rotisserie Whole Chicken.



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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