commissary INSIDER - July 2016 - (Page 14)

Research and development: Hard-boiled eggs: the next big thing for graband-go snacking By Stephanie DeCamp any commissaries are on the protein snack kit bandwagon, but including hard-boiled eggs as a featured component can be an affordable means of boosting the protein in your fresh grab-and-go products. M The American Egg Board recently completed research that showed that consumers have largely grown weary of bars and shakes. Hard-boiled eggs are poised to fit the bill with their fresh status, trusted nutritional credentials and portable format. The advantage to using eggs in particular is that they can be marketed alongside other refrigerated single-serve protein snacks, and the opportunity to use them lies across all channels, says John Howeth, senior vice president of foodservice and egg product marketing for the AEB. Hard-boiled eggs' current packaging and placement stresses convenience more than anything else, but the study found that highlighting the nutritional benefits of them in marketing, merchandising and packaging is key to increasing interest. And because many commissaries already use hard-boiled eggs, trying out the newly recommended Eating Occasion Preferred Number of Components Snack 3 product models will be incredibly easy to execute, Howeth says. When it comes to marketing, a strategic advantage was found in a gap between when most respondents to the research said they consume protein, and when health professionals recommend that they should. It turns out that the majority of Americans - 70 percent - eat and drink the bulk of their protein at dinner. But dieticians and health organizations like the Egg Nutrition Center recommend spreading consumption throughout the day, with more protein recommended for morning and afternoon snacking, not to mention breakfast. AMERICAN EGG BOARD/ EGG NUTRITION CENTER: OTHER PROTEINS ARE COMPARED. Preferred Types of Components (in order of rank) OF US CONSUMERS HAVE Hard-boiled Egg, Cheese, Meat, Nuts, Vegetables, Fruit, Crackers/Bread. Hard-boiled Egg, Meat, Cheese, Vegetables, Fruit, Nuts, Crackers/Bread Breakfast 3-4 Hard-boiled Egg, Cheese, Meat, Fruit, Nuts, Vegetables, Crackers/Bread commissary INSIDER For detailed results of the study and/or more information, contact Elisa Maloberti, director of egg product marketing for the American Egg Board at (847) 2967043 or via email at emaloberti@aeb.org. To see who produces and distributes precooked and peeled eggs, visit www.aeb. org/buyersguide. By and large, respondents agreed that they would be more interested in and likely to buy hard-boiled eggs as snacks if they came with portability-focused packaging, the addition of flavor, and more overt nutritional benefit communication 3-4 * These were the winners in terms of showing the biggest earnings potential, with high purchase intent, uniqueness, frequency and draw. "The increase in both purchase intent and uniqueness is significant," Howeth says of the results, "as it's typically an inverse relationship between the two measures. To have both high uniqueness and high purchase intent is considered the sweet spot in new product concept development." Eggs are nutrient dense, with only 70 calories and a full six grams of protein per large egg - all very marketable factors with a high potential for profit, considering their low food cost as a commissary ingredient. Meal Replacement 14 * JULY 2016 on labels and branding. The two resulting prototypes were a two-egg protein snack pack that includes seasoning, and a three-compartment "protein power" snack box featuring a hard-boiled egg, cheese and roasted edamame. EGG PROTEIN IS THE STANDARD TO WHICH LESS THAN 25% PROTEIN-BASED SNACKS BETWEEN MEALS, AND 56 PERCENT CLAIM TO EAT SOME PROTEIN AT BREAKFAST. WHILE HARD BOILED EGGS ARE MOST OFTEN EATEN AT BREAKFAST, OVER HALF OF THOSE SURVEYED ALSO ENJOY THEM AS A MORNING OR AFTERNOON SNACK AS WELL. http://www.aeb.org/buyersguide

Table of Contents for the Digital Edition of commissary INSIDER - July 2016

commissary INSIDER - July 2016
Insight Insider: Mrs. Gerry’s builds room to grow
Yes, there is a Mrs. Gerry
Food Safety: Corrugated packaging vs. reusable plastic containers (Part 1 of 2)
Equipment: Flexibility with depositors
Product Category Spotlight: Cooked, cured meats
Technology: High pressure pasteurization
Research and development: Hard-boiled eggs: the next big thing for graband- go snacking

commissary INSIDER - July 2016