Instore - June 2018 - 34

Whole wheat

INSIGHT INSIDER

healthy

goodness

maybe we don't have yet. As hot bars mature, we want to try to have
something that attracts every customer in the store."
Blount formally launched a comprehensive organic soup line in 2016,
after dabbling in the category for years. Emphasizing the importance
of organics for Blount, the company ran a consumer promotional campaign - its first-ever - in addition to a trade promotional campaign
at the time at the time of the launch. The line currently includes eight
refrigerated soups and one refrigerated side, Organic Lentils & Chickpeas. Blount also markets several frozen organic soups and sides.

Clean label, meal solutions
Blount's instore deli success can be attributed in large part to a dovetailing of current consumer trends with principles the company has
long adhered to - clean label, for instance. "We are very happy with
the move toward clean-label," Sewall says. "It's something that's going
to stay."
That's in contrast, Sewall says, with other "good for you" trends that
come and go - sodium-free, gluten-free, fat-free, etc. "They fluctuate
from year to year," he says. "But I think clean-label is going to stabilize."
Blount has always prided itself on making great-tasting food that's good
for you, making clean-label a natural fit for the company, he says.

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FSSC
22000 C EINSIDER
RTIFIED
34 * JUNE 2018
* commissary

Another trend that's strengthening Blount's already-strong presence
in the deli is increased acceptance of soup as a meal for the entire
family. Robust sales of Blount's 32-ounce family-size soup containers
- available, and performing well, in all three versions: Blount-brand,
Panera and private-label - provide ample evidence of that, Sewall
says. "They're selling extremely well - they've kind of taken centerstage," he says.
With soups, many consumers, will take a "pick two" approach common in restaurants, he says, pairing the family-size soup with sandwiches or a salad to round out the meal. "Soup's not just an appetizer
- people are seeing it as a real meal. It's kind of a perfect storm. It's
cost-effective, it's easy to make happen at home and it's good for you."
Private label also continues to grow at a rapid rate for Blount, Sewall
says. Private label sales industry-wide rose 15 percent in the 52 weeks
ending in early May, he says, citing data from Chicago-based market
research firm IRI.


http://www.ndmill.com

Table of Contents for the Digital Edition of Instore - June 2018

Instore - June 2018
Editor's Note - Success story
CONTENTS
News - Need to know: Debates and definitions
Spotlight - By the numbers: Sweet goods
Product Knowledge - Category Update: Artisan breads
Specialty Insights - Consider: deli crackers
IDDBA '18 - Disrupt and conquer
FRESH, HEALTHY AND NEW
Cheese whizzes
Indulging with a purpose
Commissary Insider - Insight Insider: Blount Fine Foods
OPERATIONS - Shrink prevention
EQUIPMENT - Improving accuracy, food safety with portioning
PRODUCT CATEGORY SPOTLIGHT - Cookies
FRESH DESIGN
Gen Z makes way for Foodservice
Merchandising - On Display: Allergen-free baked goods
Product Trends - First to Market
Product Showcase
Ad Index
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - 2
Instore - June 2018 - Editor's Note - Success story
Instore - June 2018 - 4
Instore - June 2018 - 5
Instore - June 2018 - CONTENTS
Instore - June 2018 - 7
Instore - June 2018 - News - Need to know: Debates and definitions
Instore - June 2018 - 9
Instore - June 2018 - Spotlight - By the numbers: Sweet goods
Instore - June 2018 - 11
Instore - June 2018 - Product Knowledge - Category Update: Artisan breads
Instore - June 2018 - 13
Instore - June 2018 - Specialty Insights - Consider: deli crackers
Instore - June 2018 - 15
Instore - June 2018 - 16
Instore - June 2018 - 17
Instore - June 2018 - IDDBA '18 - Disrupt and conquer
Instore - June 2018 - 19
Instore - June 2018 - FRESH, HEALTHY AND NEW
Instore - June 2018 - 21
Instore - June 2018 - 22
Instore - June 2018 - 23
Instore - June 2018 - Cheese whizzes
Instore - June 2018 - 25
Instore - June 2018 - Indulging with a purpose
Instore - June 2018 - 27
Instore - June 2018 - 28
Instore - June 2018 - 29
Instore - June 2018 - 30
Instore - June 2018 - Commissary Insider - Insight Insider: Blount Fine Foods
Instore - June 2018 - 32
Instore - June 2018 - 33
Instore - June 2018 - 34
Instore - June 2018 - 35
Instore - June 2018 - 36
Instore - June 2018 - 37
Instore - June 2018 - OPERATIONS - Shrink prevention
Instore - June 2018 - 39
Instore - June 2018 - 40
Instore - June 2018 - 41
Instore - June 2018 - EQUIPMENT - Improving accuracy, food safety with portioning
Instore - June 2018 - 43
Instore - June 2018 - 44
Instore - June 2018 - 45
Instore - June 2018 - PRODUCT CATEGORY SPOTLIGHT - Cookies
Instore - June 2018 - 47
Instore - June 2018 - FRESH DESIGN
Instore - June 2018 - 49
Instore - June 2018 - 50
Instore - June 2018 - 51
Instore - June 2018 - Gen Z makes way for Foodservice
Instore - June 2018 - 53
Instore - June 2018 - Merchandising - On Display: Allergen-free baked goods
Instore - June 2018 - 55
Instore - June 2018 - Product Trends - First to Market
Instore - June 2018 - Product Showcase
Instore - June 2018 - Ad Index
Instore - June 2018 - 59
Instore - June 2018 - 60
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