inStore - July/August 2014 - 31

SUCCESS STORIES:

Hy-Vee, Inc.
Hy-Vee, Inc., an industry leading grocery retailer with 235 stores in eight states, continues to innovate in the breakfast category, satisfying the growing demand for breakfast foods that meet
customers' needs for convenience, flavor and wholesomeness. Today's consumers expect more
choices, and Hy-Vee delivers to this need with a wide variety of breads, bagels, donuts, muffins and
more to satisfy the breakfast crowds.

"The breakfast category
is denitely huge for us."

Tony Byington, Assistant Vice President,
Bakery Operations for Hy-Vee, Inc., based
in West Des Moines, Iowa, explains that the
"breakfast category is definitely huge for us,"
- Tony Byington, Assistant Vice President,
and Hy-Vee continues to look at expanding
Bakery Operations for Hy-Vee, Inc.,
West Des Moines, Iowa
the variety of breakfast options available at its
instore bakeries in key categories like bagels.
Consumers are shopping for traditional bagel varieties like plain and blueberry, but now are more
willing to try new flavors, especially on the savory side. For this reason, Byington points out that
Hy-Vee is increasing the number of savory bagels it has to offer.
"In mid-August, we are going to launch a new and improved bagel program," he says. "It will
include old favorites including plain, blueberry, chocolate chip and cinnamon crunch. But new
bagel flavors are starting to gain a lot. Asiago cheese. Sesame seed. Onion poppy seed. Everything. These flavors are getting to be top sellers. Asiago is huge for us. It's now our No. 2 seller
in bagels."

For more information on breakfast and convenience items and
other trending topics, visit consumerpulse.bakemag.com

Better food. Richer life.
At Corbion Caravan, we provide food solutions that nourish the world. Our innovative ingredients offer unsurpassed freshness from creation to
consumption, initiating a love affair between your products and consumers. With more than 100 years of dedicated service to the bakery industry,
Corbion Caravan has the proven expertise and scientiﬁc creativity required to develop industry-leading bakery products that ensure quality and
consistency. As always, our future-focused thinking helps you deliver the products your consumers want. Nobody keeps your best interests or your
bottom line at heart like Corbion Caravan.

Corbion
Designed by science, powered by nature
and delivered through dedication

INTERESTED IN FRESHNESS SOLUTIONS?

corbion.com/bakery
©2014 Corbion.

bakery@corbion.com

Our broad bakery portfolio includes functional
ingredients, emulsifiers, bread mixes, specialty
bases, frozen dough, vitamin and mineral
premixes and flour enrichment.

http://consumerpulse.bakemag.com http://www.corbion.com/bakery

inStore - July/August 2014

Table of Contents for the Digital Edition of inStore - July/August 2014

inStore - July/August 2014
Editor's Note - Healthy Lifestyles
What's in store for March + April
Table of Contents
News - On Our Radar
Consumer Insights - Trending: Cookies
Trending - Deli Salads
Supplements to Your Traditional Offerings
Pasta Salads
Consumer Trends - Consider Lower Sodium
Shopper Demographics - The Healthy Lifestyle Consumer
Regulating Trans Fats
The Super Bowl - Football Parties
Merchandising Tips
Valentine's Day - Maximizing Sales
Ideas for Increasing Your Valentine’s Day Sales
Fondue - Double Dip
Packaging Spotlight - Rotisserie Chicken
Product Trends - First to Market
Product Showcase/Ad Index
Next Up: Easter and Purchasing Triggers
inStore - July/August 2014 - inStore - July/August 2014
inStore - July/August 2014 - 2
inStore - July/August 2014 - Editor's Note - Healthy Lifestyles
inStore - July/August 2014 - 4
inStore - July/August 2014 - 5
inStore - July/August 2014 - What's in store for March + April
inStore - July/August 2014 - 7
inStore - July/August 2014 - Table of Contents
inStore - July/August 2014 - 9
inStore - July/August 2014 - News - On Our Radar
inStore - July/August 2014 - 11
inStore - July/August 2014 - Consumer Insights - Trending: Cookies
inStore - July/August 2014 - 13
inStore - July/August 2014 - 14
inStore - July/August 2014 - 15
inStore - July/August 2014 - 16
inStore - July/August 2014 - 17
inStore - July/August 2014 - Trending - Deli Salads
inStore - July/August 2014 - 19
inStore - July/August 2014 - Supplements to Your Traditional Offerings
inStore - July/August 2014 - 21
inStore - July/August 2014 - Pasta Salads
inStore - July/August 2014 - 23
inStore - July/August 2014 - Consumer Trends - Consider Lower Sodium
inStore - July/August 2014 - 25
inStore - July/August 2014 - Shopper Demographics - The Healthy Lifestyle Consumer
inStore - July/August 2014 - 27
inStore - July/August 2014 - 28
inStore - July/August 2014 - 29
inStore - July/August 2014 - 30
inStore - July/August 2014 - 31
inStore - July/August 2014 - 32
inStore - July/August 2014 - 33
inStore - July/August 2014 - 34
inStore - July/August 2014 - 35
inStore - July/August 2014 - Regulating Trans Fats
inStore - July/August 2014 - 37
inStore - July/August 2014 - The Super Bowl - Football Parties
inStore - July/August 2014 - 39
inStore - July/August 2014 - 40
inStore - July/August 2014 - Merchandising Tips
inStore - July/August 2014 - 42
inStore - July/August 2014 - 43
inStore - July/August 2014 - Valentine's Day - Maximizing Sales
inStore - July/August 2014 - Ideas for Increasing Your Valentine’s Day Sales
inStore - July/August 2014 - 46
inStore - July/August 2014 - 47
inStore - July/August 2014 - 48
inStore - July/August 2014 - 49
inStore - July/August 2014 - Fondue - Double Dip
inStore - July/August 2014 - 51
inStore - July/August 2014 - 52
inStore - July/August 2014 - 53
inStore - July/August 2014 - Packaging Spotlight - Rotisserie Chicken
inStore - July/August 2014 - 55
inStore - July/August 2014 - Product Trends - First to Market
inStore - July/August 2014 - Product Showcase/Ad Index
inStore - July/August 2014 - Next Up: Easter and Purchasing Triggers
inStore - July/August 2014 - 59
inStore - July/August 2014 - 60
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https://www.nxtbook.com/sosland/isb/2014_09_01
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