Instore - June 2018 - 20
Instore deli suppliers take risks, blur
the lines and track trends at IDDBA '18
by Andy Nelson
Oh, and make it all super-convenient, if you please.
Pleasing today's instore consumers gets more challenging by the day.
But suppliers at this year's IDDBA showed, again, that they're up for it.
Blurring the lines
More and more retailers are looking to invigorate their perimeter-store
prepared foods sections, and they're often looking to their foodservice
brethren for inspiration. That's why Chicago-based foodservice ingredient specialist Newly Weds Foods thinks it's the perfect company to
lend a helping hand.
"We've been servicing chain restaurants for years and years, but we
make a lot of things for deli and retail foodservice, too," Tom Downs,
20 * JUNE 2018 * instore
Newly Weds' senior director of global marketing, said at the show.
"A lot of people in this industry don't know who we are. When we
see the growth of prepared foods, that's where we know we can play.
They're trying to emulate what traditional foodservice is doing."
Take instore deli chicken for example, Downs said. A lot of retailers are
looking to differentiate themselves with expanded, unique chicken
programs. Newly Weds is ramping up its efforts to these potential
customers with a full lineup of batters, breadings, seasonings and even
menu creation assistance.
The company's deli chicken breading options include breader, predust,
crackermeal, flour breader and flavored breadcrumbs. Topical seasonings for wings, rubs and injects and barbecue sauces are among the
other products Newly Weds makes for chicken programs.
Highlights from IDDBA '18 include (from left), a wrap made entirely of
vegetables from Fife, Washington-based NewGem Foods, super-fresh
meals from Dallas-based FreshOne and a new side and two new soups
from Fall River, Massachusetts-based Blount Fine Foods.
ANDY NELSON, JOHN UNREIN - SOSLAND PUBLISHING COMPANY
oday's consumers want foods that are fresh, good for them and
easy to understand. Foods that are willing to take risks when it
comes to flavor. Many want their instore grocery experiences
to rival the experience of going to a favorite restaurant, as the lines
between retail and foodservice continue to blur.