Fresh is one of the top trends expected for 2016.
What’s on Store 2016, the annual trends report from the International Dairy-Deli-Bakery Association (IDDBA), has revealed that today’s consumers are searching for higher quality, fresh and less-processed options for their snacking needs. This emerging trend has created new opportunities for bakery, deli, dairy, foodservice and cheese departments to capture a larger share of consumer in-store purchases. This trend is one of many examined in What’s in Store 2016.
Other findings found in the book’s Eating Trends section include:
- 56% of Americans snack three or more times a day, up from approximately 20% in the 1990s.
- Protein continues to be a top source of nutrition, with one-quarter of shoppers seeking protein information on product nutrition labeling.
- Sales of gluten-free foods grew almost 35% from 2009-2015, with future sales expected to exceed $2 billion by 2019.
- Trending food and cooking movements include ethnic fusion, Peruvian, fermentation and foraging.
“Fresh” continues to be an important food-buying consideration, especially among Millennials. While all generations want information, Millennials take a big picture view when deciding what to buy; they love a good story that allows them to personally connect with a brand or product. They seek fresh, rather than processed foods; foods made with natural ingredients is one of the top food drivers for them. “Instead of stopping off at Taco Time, I’ll dip into the prepared section of my grocery store and grab lunch or a snack. I think it’s healthier because it’s fresh and not fried,” reported a Millennial shopper IDDBA interviewed for the IDDBA Engaging the Evolving Shopper: Serving the New American Appetite report.
A secondary research report, What’s in Store is developed through both interviews with industry experts and sourcing of third-party data and trends.
This year’s edition of What’s in Store has a more continuous storyline to improve user efficiency and provide greater clarity for professionals needing to understand today’s retail world. Through five themes, readers gain new insights and learn about marketplace influences. In addition to Eating Trends, they are:
- The Economy & Retail Trends
- Channels & Competition
- Consumer Lifestyles
- Technology and Marketing
The themed narrative is carried into each of the product chapters: Bakery, Cheese, Dairy and Deli. The new format, exclusive interview content and inclusion of key insights, table interpretations, data callouts and testimonials enables the reader to more efficiently tie back to the broader context and then dig deeper in each of the product sections.
“A growing number of consumers have made snacking a part of their daily eating routine, presenting food retailers with new opportunities to connect with shoppers,” said Eric Richard, education coordinator, IDDBA. “Fresh perimeter departments are ideal locations to showcase snacking options, given the product attributes shoppers seek, such as food that is fresh, high in protein, less-processed and available in single-serve and on-the-go packaging.”