Progressive Grocer

MAR 2017

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Refrigerated Foods Dressings & Dips have myriad preservative-free op- tions in refrigerated dips and dress- ings. Take Litehouse, for example, which features such claims as "no artificial flavors, colors or preserva- tives" and "no high-fructose corn syrup" on its products. And don't discount the im- portance of origin when sourcing refrigerated dressings and dips, as consumers want to know more about the foods they consume than ever before. According to Mintel, brands can better appease consum- ers in this regard by communicating regional sourc- ing, with "manufacturers indicating on pack where ingredients and recipes are from." Retailers, too, can promote origins via in-store marketing materials. As for flavors, premium products naturally tend to go the route of "artisan" and "exotic," which happen to be huge in dips and dressings right now, points out Brittany Nikolich, a registered dietitian with De Pere, Wis.-based grocer Festival Foods. With dips, Festival has had success catering to today's adventurous Millennials and "foodies" with meze (Mediterranean pre-meal snacks) dips from Norwich, N.Y.-based Chobani, as well as hum- mus varieties made with veggies and beans besides chickpeas — such as white and black beans, carrots, beets, and edamame. Campbell Fresh, too, is going for more artisan flavors with its recently launched "restaurant-style" salsa, which it touts as more "savory-tasting," in conventional and organic varieties. With dressings, Balfanz says that Litehouse and its retailer partners have seen great success with its DRIED FRUITS & VEGGIES 100% natural N O A D D I T I V E S N O P R E S E R V A T I V E S N O S W E E T E N E R S Visit us at: 800-537-1985

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