instore - March 2016 - (Page 28)

specialty insights CONSIDER Imported Cheese OVYDYBORETS /ADOBE STOCK American consumers seek out bold flavors and clean labels now more than ever, and imported cheese is no different. Consumers who continue to snack more and the millennial generation represent two of the driving forces behind these trends. Retailers need to pay attention to these trends when making decisions on which imported cheeses to carry and how to sell and market them. Some cheeses will always sell in high numbers, but many others demand attention. Whether retailers want a large variety or just a few complementary styles to round out their portfolio, some cheeses outside of those with the most longevity have shown significant growth numbers. Flavor Trends While bold flavors continue to trend upward, retailers can rest at ease knowing that some staple imported cheeses remain popular. "We've consistently seen that the popular cheese types in the US are notably parmigiana reggiano and provolone from Italy, Jarlsberg from Norway, British Cheddars and gruyere," says Sal Arpino, product While staple imported cheeses will always maintain popularity, many styles show growth rates that deserve a look. "Our authentic Danish Havarti has shown significant and consistent growth for over two years and is being adopted more readily by the foodie consumer," Arpino says. Which kinds of natural or imported cheese do US households eat most often (2015) 1. cheddar 2. mozzarella 3. monterey jack Havarti's growth in the market suggests a cheese worth looking into by any retailer. "When you compare Havarti growth to the rest of the specialty cheese market, it's really astounding to see that it's been growing to the factor of almost two times compared to the rest of the specialty cheese market," says Sarika Raje, analyst at Castello Cheese. "We find that this cheese type is really resonating with the consumer." 41.7% 27.29% 17.12% Another trend taking place in the specialty and imported cheese category is not a type of cheese, but the addition of flavors. "We're SOURCE: EXPERIAN CASTELLO Imported Cheese for Foodservice 28 * MARCH 2016 * instore manager at Castello Cheese. While the origin of the cheese type might be European, production might take place in the US, he adds. But this is no reason to limit offerings and other cheese types are growing fast. Imported cheeses provide a way for retailers to step up foodservice offerings. "I've seen an array of great stores and options for paninis that use our Castello Burger Blue (at left) and melt it. It's tremendous," says Sal Arpino, product manager at Castello. "It takes their product to a whole different level." By giving consumers something bold and flavorful, instore retail foodservice provides not only a different and attractive product, but something exciting that shoppers will tell their friends and family about, and ultimately increase store business, Arpino adds.

Table of Contents for the Digital Edition of instore - March 2016

instore - March 2016
Editor's Note - Going Green
Table of Contents
News - On Our Radar
Cover Story - Efficient Equipment
Commissary Insider - Insight Insider: Hill Country Bakery builds a brand name
Food Safety: Monitoring cross-contamination
Equipment: Reducing Waste
Product Category Spotlight: Retailing Fresh Fruits
Technology: Inventory Tools
Research and Development: Cleaner Eating for the Mobile Consumer
Product Knowledge - Seasonal Salads
Merchandising - Summer Picnics
Specialty Insights - Imported Cheese
Equipment & Packaging - Bakery Packaging
Promotions - Ads on the Go
Product Trends
Product Showcase

instore - March 2016