instore - Sept + Oct 2015 - (Page 52)

rising trends by Bob Sims G luten-free diets remain all the rage and show no signs of slowing down. However, artisan and specialty breads continue to build steam and strength. It appears that artisan and specialty breads have the ability and power to become a counter trend to gluten-free. From pretzel buns in the quick service restaurant industry to ancient hand-milled grains in a foodie bread revival, bread is not dead. It's in fact alive and rising in the food trend ranks for the end of this year and the near future. According to www.statista.com, in 2012 specialty bread and baked goods accounted for $2 billion in retail sales. By 2014 that number increased to almost $2.6 billion showing an upward trend. Multiple Departments Artisan and specialty breads give retailers more than one opportunity to capitalize on their growing popularity. In the bakery, they stand alone as an artisan product with tremendous upsell potential. Truly artisan breads warrant higher price points, but retailers need to be careful as these breads contain no preservatives and have short shelf lives. Retailers acquiring their breads from outside suppliers need to communicate clearly and understand how long the bread can remain on the shelf and still be worthy of sale. Another thing to consider is quantity. It's better for retailers to sell out early than have stale leftovers. The deli and foodservice departments will also benefit from artisan and specialty foods. By pairing artisan breads with sandwiches, entrees, soups and salads, all the offerings of deli and foodservice become more 52 * SEPT + OCT 2015 * instore attractive and appeal to a greater number of shoppers. By offering artisan and specialty breads, supermarkets have a higher number of ways to attract the gourmet and foodie shopper, a demographic that continues to grow. Where to Get It Retailers should be able to find artisan bread bakers in their communities willing to set up wholesale accounts. These craftsmen bakers can often be found selling their breads in the local farmers' markets. Again, communication is a key factor in maintaining a good relationship. Bread bakers often bake in small batches and shouldn't be asked to produce more than physically able. Communicating expectations on both sides ensures a long lasting and productive relationship. What is Artisan Bread? First look at the ingredients. There shouldn't be anything in bread besides flour, water, salt and yeast. If the bread is made with a sourdough there may not even be yeast in the ingredients. Flavored breads may list other recognizable ingredients like nuts, garlic, herbs or cheese. A viennoiserie bread, for example a brioche, will include milk, butter and/or eggs. All of the ingredients should sound like familiar foods. Remember you are buying one of the oldest, most basic foods there is. It wasn't necessary to add chemicals to bread for centuries and it still isn't today. http://www.statista.com

Table of Contents for the Digital Edition of instore - Sept + Oct 2015

instore - September + October 2015
Editor's Note - Fresh in Focus
What's Ahead
Table of Contents
News - On Our Radar
Trending - Breads and Rolls
Trending Deli Meat
The Future of Celebrations
Consumer Insights - A New Consumer Group Worth Watching
Diet Trends - Consider Non-GMO
Commissary Insider - Insight Insider: The FreshOne Advantage
Research and Development: Culinary-Inspired Convenience Foods
Sandwich Spotlight: Veg-centric Sandwiches
Assembling Foods: Safety First
Feature Profile: Dunford Bakers
Shopper Demographics - How They Shop
Equipment Solutions - The Case for Hot Foods
Valentine's Day - Ready Your Heart
Flavor Trends - What's Trending in Chocolate
Product Spotlight - Rising Trends
Specialty Cheese - Communal Cheese
Product Trends
Product Showcase/Ad Index

instore - Sept + Oct 2015