Instore - January/February 2014 - (Page 3)

editor's note the halloween issue The New Consumer Understanding consumer shopping behavior can be a never-ending level. "Concepts like virtual shopping walls, mobile in-store checkouts, battle. Fortunately, there are plenty of market research reports to sizing technology, smart fridges and mobile wallets will be overshad- digest, particularly those that compare and contrast the habits of owed by retailers who are beginning to promise one-hour deliveries, different generations of shoppers. and on a more extreme scale, discussion around delivery via drones could herald an era where next-day delivery becomes a concept of For instance, a new report from The NPD Group reveals that baby yesteryear," she says. boomers are twice as likely to be dieting than Millennials. "Millennials will diet more as they age, but the core dieters in this country are Busy Americans are seeking tools to save time, according to Mintel, boomers," says Harry Balzer, NPD's chief industry analyst. "But fewer of which points out that 49% of US consumers use nutritional food and us are dieting. Americans are looking for other ways to define health." drinks do so because they are easy to consume on the go. Sharon Olson, executive director of the Culinary Visions Panel, shares Convenience-focused couples and families are a strong demographic that younger consumers are more focused on buying food from the driving instore bakery sales, but the group that skews strongest toward standpoints of ethics, sustainability, simplicity, activism and transpar- bakery are shoppers who tend to buy more premium products in the ency. Ethical foods carry a social justice aspect that ensures proper store, according to IDDBA's What's in Store 2014. treatment of the producers and animals involved via ethical certifications. Sustainability is worth paying a premium, despite the tough Jonna Parker, director of consumer insights for Nielsen Perishables economy, Olson explains. Simple foods with few ingredients and grown Group, points out the premium shopper spends the most in bakery locally, as well as prepared foods that tell the story of the foods' rela- and visits the most frequently. Another key for instore bakery is the tionships to the consumer, are all important to Gen Y. healthy living lifestyle group, who don't make a huge impact on sales, but do still buy from the department, Parker says. "Healthy living shop- Stacy Glasgow, consumer trends analyst at Mintel, predicts that, in pers are a force in the country and a big part of the consumer demo- 2014, approaches to convenience in retail will be taken to the next graphic today. The ISB might be where they indulge," she says. John Unrein junrein@sosland.com instore * JAN + FEB 2014 * 3

Table of Contents for the Digital Edition of Instore - January/February 2014

Instore - January/February 2014
Editor's Note - The Halloween Issue
What's in store for Sept + Oct
Table of Contents
News - On Our Radar
Consumer Insights - Trending Bagels
Trending Deli Meats
Regulation Watch - Trans Fats
Consumer Trends - Consider Mediterranean
All Natural and Organic
Gear Up for Halloween - Fall Forward
Other Emerging Shopper Trends
Understanding Shoppers - Generational Differences
Gear Up for Tailgating - Tailgating 'round the clock
Amazon Fresh expands to LA
Product Trends
Product Showcase
Next Up: The Thanksgiving Issue

Instore - January/February 2014