Progressive Grocer

JUN 2016

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20 SOLUTIONS JUNE 2016 To paraphrase an old saying, a grocerant cannot live by bread alone—but ofering an array of both traditional and artisan products is nonetheless essential for competing against both foodservice outlets and stand- alone bakeries. In fact, grocerants themselves are playing a role in setting the bar higher for grocery store breads, say experts. "Te days of having white bread and one type of whole-grain bread are gone," says Andrew Moberly, director of fresh categories for Daymon Worldwide, Stamford, Conn. "Grocerants are taking a page from QSRs [quick service restaurants] that are also ofering a variety of breads." He adds that competition among retailers, and between retailers and foodservice options, is turning up the heat on creating distinctions. "Grocers who are not getting in on the [bread] trend will be losing, because their compe- tition is quick dining," says Moberly. Giant Eagle is one grocerant that has risen to the occa- sion by ofering daily specialty breads, including crusty rye loaves, hearty pretzel rolls, sprouted wheat and multigrain products, and imported French brioche bread, along with a variety of artisan breads in its sandwich program. "We have noted an increased desire for prod- ucts that are specialty and artisan, made with simple and clean ingredients," says Pittsburgh-based Giant Eagle spokesperson Jannah Jablonowski. Te growing consumer interest in quality and whole- someness is also impacting the bread program at Phoenix-based Sprouts Farmers Markets. "Shoppers are leaning more to higher-quality breads utilizing natural Bread on the rise Premium varieties are the new toast of the town. BY LY N N PE T R A K

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