Instore - December 2018 - 22
specialty insights
In the social media age, sushi suppliers
are striving to make their creations
"Instagram-worthy."
"This is the social media generation.
The complex artfulness of Genji's new
rolls makes them extremely Instagramworthy. All our sushi is rolled and
dressed to perfection, but we expect
millennials in particular to be drawn to
the "wow factor" of the new products."
ideas to additional states for 2019," Mittenthal says. Hissho is focused
on other protein alternatives such as plant-based protein. In 2019,
Hissho will bring to market its own innovative, plant-based protein
ingredient: N'Ahi.
Hissho's specially-trained chefs will use N'Ahi in place of tuna for two
classic rolls: the TNT Roll and the Spicy Pepper Roll. N'ahi is a roasted
red bell pepper that "packs a flavorful punch and provides a velvetytextured substitute that even non-vegetarians can enjoy."
According to Onishi, Genji also expects an increasing number of
consumers to seek healthier options in 2019. "Millennials tend to be
more health conscious than previous generations, and we've been
developing new products that cater to various dietary preferences."
22 * DECEMBER 2018 * instore
Hissho partnered with Resiliensea to evaluate the sustainability of
its existing seafood vendors. In initial findings, 84 percent of Hissho
seafood is purchased from vendors that are certified by BAP (Best
Aquaculture Practice) or MSC (Marine Stewardship Council) or are
engaged in a fishery improvement plan.
Hana Group North America was the first U.S. sushi company to
achieve an ISO 14001:2015 certification, a certification demonstrating
that the parent company and its brands have implemented and
maintained the international standard for improving their organization's environmental performance - making them the No. 1 supplier of
sustainable sushi in a retail setting.
GENJI, NAMI
All five new rolls Genji hopes to launch in early 2019 can be made
with brown rice or quinoa brown rice for an extra boost of nutrition.
Another millennial behavior Genji plans to hone into, Onishi says, is
their social media use.
While millennials have diverse
palettes, they broadly tend to demand
that a company be committed to
sustainability, from sourcing ingredients to packaging and transit.
According to FujiSan, "There are
growing statistics and research
proving that in the near future, our oceans will begin to be extinct of
many of the fish and seafood that we have come to know and love. We
are as a company committed to helping preserve our oceans' species
and keeping our oceans healthy. That's why the seafood we serve is
certified-sustainable." One such example is FujiSan's decision not to
use eel because there are no sustainable options.
Instore - December 2018
Table of Contents for the Digital Edition of Instore - December 2018
Instore - December 2018
Editor's Note - A wider scope
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Deli meat
Merchandising - ON DISPLAY: Artisan breads
Specialty Insights - CONSIDER: Sushi
Cover Story - The road ahead
Commissary Insider - December 2018
INSIGHT INSIDER - Raybern’s focuses on classic sandwiches, new flavors
Food Safety - Cross-industry collaboration aids hygienic design
PRODUCT CATEGORY SPOTLIGHT - Prepared entrees
Feature - Grain gains
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
Instore - December 2018 - Instore - December 2018
Instore - December 2018 - Instore - December 2018
Instore - December 2018 - 2
Instore - December 2018 - Editor's Note - A wider scope
Instore - December 2018 - 4
Instore - December 2018 - 5
Instore - December 2018 - CONTENTS
Instore - December 2018 - 7
Instore - December 2018 - News - NEED TO KNOW
Instore - December 2018 - 9
Instore - December 2018 - Spotlight - BY THE NUMBERS: Deli meat
Instore - December 2018 - 11
Instore - December 2018 - Merchandising - ON DISPLAY: Artisan breads
Instore - December 2018 - 13
Instore - December 2018 - 14
Instore - December 2018 - 15
Instore - December 2018 - 16
Instore - December 2018 - 17
Instore - December 2018 - 18
Instore - December 2018 - 19
Instore - December 2018 - Specialty Insights - CONSIDER: Sushi
Instore - December 2018 - 21
Instore - December 2018 - 22
Instore - December 2018 - 23
Instore - December 2018 - Cover Story - The road ahead
Instore - December 2018 - 25
Instore - December 2018 - 26
Instore - December 2018 - 27
Instore - December 2018 - 28
Instore - December 2018 - 29
Instore - December 2018 - 30
Instore - December 2018 - INSIGHT INSIDER - Raybern’s focuses on classic sandwiches, new flavors
Instore - December 2018 - 32
Instore - December 2018 - 33
Instore - December 2018 - Food Safety - Cross-industry collaboration aids hygienic design
Instore - December 2018 - 35
Instore - December 2018 - 36
Instore - December 2018 - 37
Instore - December 2018 - PRODUCT CATEGORY SPOTLIGHT - Prepared entrees
Instore - December 2018 - 39
Instore - December 2018 - 40
Instore - December 2018 - 41
Instore - December 2018 - 42
Instore - December 2018 - 43
Instore - December 2018 - Feature - Grain gains
Instore - December 2018 - 45
Instore - December 2018 - 46
Instore - December 2018 - 47
Instore - December 2018 - Product Trends - FIRST TO MARKET
Instore - December 2018 - Product Showcase
Instore - December 2018 - AD INDEX
Instore - December 2018 - 51
Instore - December 2018 - 52
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