heart healthy
SINGLE SERVE LEMON THYME
GARLIC SALMON
etarian
QUICHE LORRAINE
WITH ASPARAGUS
SERVES FOUR
SWEDISH STYLE MEATBALLS WITH EGG NOODLES
FAMILY SIZE
R FOR 2
PARMESAN E SALAD
THREE CHEESE BLEND MACARONI & CHEESE
vegetarian
FAMILY STYLE
ORGANIC TUSCAN PASTA TOSS
FOR TWO
ITALIAN SUBMARINE SANDWICH
MEAL FOR FOUR
BUSINESS
24 New Foods for a New Generation The latest trends in consumer eating and shopping might not be what they appear on the surface. Find out what this means for the supermarket bakery and deli. A Price War in Phoenix Pricing is the new battleground for the supermarket bakery/deli business in Phoenix, a marketplace that has suffered a dramatic shakeup since the height of the recession in 2008.
ON THE COVER
Find out the latest consumer eating habits from industry experts, and what these trends mean for bakery and deli. Illustration by Lauren Ferguson. (page 24)
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CATEGORY MANAGEMENT
18 Bakery Development Perishables Group reports on the latest trends in pies. Deli Development Perishables Group reports on the latest trends in specialty cheese.
TRENDS
10 Minimize Sandwiches for Maximum Appeal With the rise in popularity of tapas and small plates — smaller versions of full entrees — now is the time to bring mini sandwiches and sliders to the forefront of your prepared foods menu. Labeling Regulation Poses Burden Primarily developed to create a federally standardized labeling system for chain restaurants, the rules for labeling of standard menu items are being blanketed over grocery stores as well. Weight Loss Trends Education and awareness have played a critical role in swaying consumers’ understanding of healthy weight loss. Adopting healthier eating habits, consumers are beginning to develop a new perspective on weight control.
22
DEPARTMENTS
06 10 12 18 22 33 34 35 37 Frontline News Foodservice Retail Baking & Decorating Bakery Development Deli Development Food Safety Health & Nutrition Cheese Corner Product Trends
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contents
Table of Contents for the Digital Edition of inStorebuyer - June 2012