Progressive Grocer

MAR 2017

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50 | Progressive Grocer | Ahead of What's Next | March 2017 Grocery Snacking Solutions Beane, Conagra senior brand manager, citing data showing turkey consump- tion has tripled in the past four years and that 40 percent of Millennials buy poultry to increase their protein intake. "We work with each specific retailer to maximize their shelving efficiency as well as their consumer demographic." Meanwhile, the crew at Duke's — the Boulder, Colo.-based craft meat snack arm of anasi Foods — says that all of its products, including Smoked Shorty Sausages and Grass-Fed Brisket Strips, can be described as protein-based snacking solutions. "In a world filled with 'me-too' meat sticks and whole-muscle jerkies, we are disrupting the cat- egory," asserts Brand Director Randy Gilbride. Duke's boasts small-batch production using pasture-raised beef, which responds to key trends, including demand for simple ingredients, craft products, meal replacements and, of course, protein. "We have had a lot of success merchandising Duke's with craft beer and other beverages," Gilbride says. "We've also done cross-merchandising in deli, since our meats are more like snackable butcher meats versus typical meat snacks. We've cross-mer- chandised with lunchbox snacks and … with cheeses and crackers for tailgate and party platter thematics." Pit Stop With demand rising for healthy snacks, olives are continuing to catch on among snackers, thanks to pouch and cup packaging that ditches the unwieldy brine-filled jar for on-the-go convenience. "Healthy snacking is outpacing the entire food and beverage market in sales growth, which gives our liquid-free olive pouches unlimited potential," says Keli Roberson, marketing director for Hollywood, Fla.-based Gaea North America, maker of gluten-free, vegan and kosher snacking olives. "We've heard from moms putting them in lunchboxes, and adults grab- bing them for a quick, healthy snack on the go. ey also pair well with other healthy snack items such as nuts, cheese and hard-boiled eggs." Tracy, Calif.-based Musco Family Olive Co. has enjoyed similar success among adults and kids with its Pearls Olives To Go cup line since the item launched three years ago. "We know that consumers view olives as a wholesome snack with multiple health benefits. is includes good fats, high antioxidants and vitamin E," says Dan Kelly, Musco's VP of sales, noting that the company is "now developing a new olive snacking category to launch in 2018." Musco's sales teams collaborate with retailers to develop snacking sections within the olive shelf set, Kelly adds. "It's important for us to share our insights and research with retailers and optimize the shelf space," he says. "We've done cross-promotional partnerships where there are synergies, such as cheese and produce. We are developing partnerships with other snack products to foster the idea of a snack regimen in consumers' minds." Chip Shot Innovation is also bringing health to traditional salty snacks, with companies like Lake Success, N.Y.-based Hain Celestial Group leading the way. Trumpeting claims like non-GMO, gluten-free, less fat and simple ingredients are brands like Garden of Eatin', with its new Nacho and Ranch tortilla chips; Terra, debuting plantain chips; and Sensible Portions, which recently introduced Salt & Vinegar Stacked Veggie Chips, made from potatoes, sweet potatoes, carrots and pumpkin, in convenient on-the-go canisters. "Our goal is to build awareness and drive trial at retailers through in-store activation such as sam- pling and couponing," says Brett Hartmann, Hain Celestial's director of marketing for snacks. Minneapolis-based General Mills is driving trial of products like its Food Should Taste Good tortilla chips via digital coupons, FSIs, on-pack IRCs and TPRs. "Additionally, we provide out-of-aisle shippers that prominently display our product offerings and provide a little more context as to what the brand stands for," says spokesman Mike Siemienas, opening up cross-merch opportunities with, say, avocados in the produce aisle or near the fresh salsa and spreads. "Dipping is an engaged form of snacking and can include that fresh, colorful produce," Siemienas continues. "is is also a great way to sample in- store and in different areas of a supermarket where you can bring different consumers into the aisle." Conagra is driving its own dipping solu- tions, creating a recipe that pairs its Ro-Tel Diced Tomatoes and Green Chilies with Avocados from Mexico, notes Matt Pabst, director of shopper marketing. "We've been working to give shoppers confidence in the kitchen," he says, "by cultivating and sharing recipes that pair items from center store with items from the perimeter of the store, espe- cially fresh produce." PG From granola bars and nut mixes to pudding and popcorn, learn more about snacking solutions available to retailers at progressivegrocer.com/snacking. We've done cross- promotional partnerships where there are synergies, such as cheese and produce. We are developing partnerships with other snack products to foster the idea of a snack regimen in consumers' minds." —Dan Kelly, Musco Family Olive Co.

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