Instore - June 2018 - 56

product trends

FIRST TO MARKET
03
01

02
04

06

05

01. Delifrance S.A. is introducing a new collection of
tart shells to its U.S. instore
bakery customers. The
shells, which ship under
the A la Folie! brand,
come in sweet, chocolate
and savory flavors and
in a variety of shapes
(round, square, rectangle)
and sizes (1.5 to 4 in. for
rounds; 1.5 to 3 in. for
squares; and 2 x 1 to 4 x 1.5
in. for rectangles). The line
also includes mini-cone
and mini-basket shaped
shells in all three shapes
and flavors.
www.delifrance.com.

02. Sabra Dipping Co.'s
latest hummus flavor,
Sweet & Smoky BBQ
Hummus with Jackfruit
56 * JUNE 2018 * instore

and Smoked Paprika,
will be available through
October. The limitededition flavor combines
Sabra's traditional
Classic Hummus recipe
with smoked paprika
and a garnish of tender,
shredded BBQ jackfruit. It's made without
genetically modified
ingredients and is glutenfree, kosher and 100
percent vegan.

deli cheeses. Hellenic
Farms' Fig Salami line
currently has three
flavors and will soon add
a fourth: Dried Greek Figs
+ Cinnamon + Pistachios;
Dried Greek Figs + Aleppo
Pepper + Orange Zest;
Dried Greek Figs + Aleppo
Pepper + Smoked Paprika;
and Dried Greek Figs +
Almonds + Black Pepper
(coming soon).
www.hellenicfarms.com

www.sabra.com

03. Gourmet Greek foods
specialist Hellenic Farms
LLC's newest addition to
its product roster is a Sofi
award winner. Hellenic
Farms won for its new
line of vegan Fig Salamis,
which are marketed with

04. Hummus specialist
Blue Moose of Boulder has
unveiled two new flavors
in its Organic Hummus
line. The addition of
Lemon Turmeric and
Beet Balsamic gives Blue
Moose seven flavors in the
line. Blue Moose decided

to make a hummus with
turmeric because of its
high nutrient content
and anti-inflammatory
capabilities. Beets and
balsamic vinegar were
chosen in part because
of their high levels of
antioxidants.

Caramelized Onions and
Big Bowl® Sweet and Sour
Chicken. The kits will be
available for customers
in Chicago, New York and
Washington, D.C. and are
available in servings of
two and four.
www.peapod.com

www.bluemoose.com

05. Online grocery leader
Peapod is extending its
meal kit line with new
dishes inspired by restaurant cuisine. Peapod has
partnered with Chicago
restaurants Big Bowl and
Wildfire on three new
dishes: Wildfire® Beef
Tenderloin with
Couscous, Wildfire® BBQ
Bison Meatloaf,
Mashed Potatoes and

06. Gourmet cracker
specialist La Panzanella
is adding a gluten-free
product to its product
roster. La Panzanella's
Gluten-Free Oat Thins
come in three flavors:
Toasted Oat, Rosemary
and Roasted Garlic. The
line will launch this
summer. Product comes
in 5 oz packs and will retail
for a suggested $4.99.
www.lapanzanella.com


http://www.peapod.com http://www.bluemoose.com http://www.hellenicfarms.com http://www.sabra.com http://www.delifrance.com http://www.lapanzanella.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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