Instore - August 2018 - 8
NEED TO KNOW
Deli meals, mains
Meals and main courses are thriving in grocery deli
prepared foods sections, but sides and salads aren't
faring as well. Those are among the conclusions of a
new report by market research specialist Nielsen.
The deli department enjoyed strong growth in
the past year, tallying dollar growth of more than
$875 million and volume growth of more than 240
million units, according to Nielsen.
Within deli, though, some items are doing much
better than others. Top performers include readyto-eat stew, with 40.6 percent dollar growth, meal
kits (up 26.8 percent), tacos (up 23.6 percent), meatballs (up 18.4 percent) and main course-chicken (up
Muffins, cheesecakes and bagels
are seeing big sales
gains over the last
year, according to
The jump in muffin sales,
to $901.7 million
The increase in bagel sales,
to $889.2 million
8 * AUGUST 2018 * instore
Albertsons Companies on July 12 debuted O Organics
Market in San Francisco and Washington. The virtual
store is powered by Instacart and provides customers a
selection of more than 3,800 organic, natural and "betterfor-you" foods and beverages that may be delivered in as
little as two hours. Albertsons said the initiative deepens
its commitment to expanding its digital footprint.
"With nearly 3,800 items from O Organics, Open Nature,
and other organic and natural brands, O Organics Market
is another important step in our strategy to deliver
customers what they want, when they want it," says
Shane Sampson, chief marketing and merchandising
officer. "With such a broad selection of organic and
natural products, customers will be able to order from
exclusive items like Open Nature Sockeye Salmon and O
Organics Mission Figs, to more commonplace products,
like Dave's Killer Bread and Annie's Organic Fruit Snacks.
Eighty-five percent of U.S. consumers decide what to
eat for dinner the day of the meal - more evidence that
convenience is king, according to a new study.
Compared to 2015, convenient meal solutions have
become more popular across almost all categories and
generations, according to The Why? Behind the Dine,
a new report from Jacksonville, Florida-based Acosta
and Chicago-based Technomic.
In the three months
leading up to the survey,
51 percent of all U.S.
diners and 77 percent of
millennial diners reported
ordering delivery food.
"Whether it's enjoying a family dinner out or picking up
carry-out food, diners are seeking convenient, healthy
options for themselves and their families," says Colin
Stewart, senior vice president at Acosta. "We are seeing
more diners take advantage of the seemingly endless
array of meal solutions, be it a quick trip through the
drive-thru, grocery prepared foods, lunch from a food
truck, or preparing dinner using a meal/ingredient kit."
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The rise in cheesecake sales,
to $301.2 million
Underperformers in deli include bean salad (down
17.6 percent), value-added rice (down 11.6 percent),
fruit salad (down 7.3) and tuna salad (down 6.6).