Progressive Grocer

JUN 2016

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21 SOLUTIONS JUNE 2016 starters, ancient grains and whole wheats," says Mark Bramhall, Sprouts' director of bakery. "Shoppers are also demanding more transparent labels with minimal ingre- dients, and they seek out breads made without preserva- tives, artifcial colors or additives." Breadth of breads Te variety of products at retailers like Giant Eagle and Sprouts refect the many types of breads customers now expect to fnd at grocerants. For example, as consumers are exposed to more favors and foods, gourmet-style breads are increasingly popular. "Premium bread options are becoming more common," reports Eric Richard, education coordinator for the Inter- national Dairy-Deli-Bakery Association (IDDBA). "Tis includes premium breads such as wine artisan bread made from grape skin and seed four, ciabatta and naan options . . . and premium sandwich rolls with favors like Bufalo chicken, tomato basil, and brioche." According to Aimee Harvey, food analyst for Chica- go-based Technomic, breads that have some kind of story to tell are appealing to buyers. "Positioning bread as 'artisan,' strongly emphasizing the local-sourcing angle if the bread is procured from an area bakery, marketing the handmade aspect and freshness attribute for breads made on-site—these are all central to how bread is being promoted today," she says. Ongoing interest in better-for-you foods is also impacting grocerant bread programs. Sprouted, multigrain and an- cient grain breads are all in-demand products perceived as healthier, so they can be merchandised "Grocerants are taking a page from QSRs that are also ofering a variety of breads." —Andrew Moberly, Daymon Worldwide

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