instore - May 2018 - 44

feature

Deli convenience
by Chris Crawford

V

alue-added produce-based products are true to their name -
they add value to grocery and convenience store deli departments that are looking to capitalize on consumers' continued
desire for fast and fresh products featuring produce. These include
meal-prep kits, on-the-go snacks and fresh-cut produce products.
According to The Nielsen Co.'s 52-week data ending Feb. 24, fresh-cut
produce was worth about $4.3 billion and deli salads/dips/spreads/
toppings about $3.6 billion for U.S. grocery stores.
Riding the wave of popularity of meal kits with pre-portioned ingredients
for complete meal preparation at home, Nielsen says at the end of 2017,
instore meal kits generated $154.6 million in sales with 26 percent growth
year-over-year.
The on-the-go snacking sub-category was worth $1.1 billion for the year
ending May 27, 2017. To feed this trend, 900 new snacking items were
added to grocery shelves during that period, Nielsen says, with 600 of
those being individual servings of fresh-cut fruit with and without additional items.

Who's driving that growth? Janet Eastman, director of marketing for
Freshway Foods, Sidney, Ohio, says many consumers are focused on
eating more fresh fruits and vegetables, and fresh salads are a delicious
way they can increase their intake.
"We are finding that millennial consumers like our plant-based proteins
and clean dressings, while baby boomers appreciate the wide variety of
fruits and vegetables the salads contain," she says. "We see more people
approaching food from a functional perspective, researching the health
benefits of specific foods. We see this with cruciferous vegetables like
kale and cauliflower, as well as colorful vegetables like beets and rainbow
carrots, where consumers attribute a specific health benefit to the product."
Eastman says the popularity of home meal delivery kits such as Blue
Apron has led more supermarkets to offer their own meal kits in-store.
However, she adds, these meal kits still require cooking when the
consumer gets home.
"We've found that there's a segment of the population that wants the
convenience of a pre-planned meal, but still doesn't want to cook," she
says. "Operators can appeal to this
segment by offering healthy meal
deal options that incorporate
products from multiple departments in the fresh perimeter."

Salads, bowls
lead the way
Freshway Foods offers a variety
of fresh-cut fruits and vegetables
in pack sizes including for grocery
store salad bars, Eastman says.

44 * MAY 2018 * instore

MANN PACKING CO.

Mann Packing Co.'s Nourish Bowls are single-serve, heat-and-eat products that retail for about $4.99.

"For the deli and prepared salads
case, we offer fresh salad kits
that enable grocery deli and
convenience store operators to
prepare fresh, delicious salads
in minutes," she says. "Our deli
salad kits contain all ingredients
to make a large bowl of salad, and



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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