Page 31 - Deli Business June/July 2020

PROCUREMENT
A s U.S. consumers’ palates have become more adventuresome, so have today’s deli depart-
ment salad offerings. Alongside the traditional
potato, mac and slaw—potato salad, mac- aroni salad and coleslaw—are offerings incorporating ingredients like grains, dried fruit, nuts and innovative spices.
Sales are looking up. In the 52 weeks ending April 18, 2020, salad dollar sales totaled almost $4.3 billion, a 4.3 percent increase from 2019, according to New York City-based The Nielsen Co. Unit sales were close to 950 million, a 2 percent increase from a year prior.
“Today’s consumers are seeking con- venience and variety, as much as they are looking for quality and value,” says Nathan Roe, senior manager, Deli Strategy & Customer Marketing, Reser’s Fine Foods, Beaverton, OR. “Retailers nationwide are mixing up the status quo, from delis that are expanding to demonstrate a retailer’s prepared foods expertise, to departments that are moving to packaged-only, freeing up behind-the-glass labor costs.”
What’s Selling
Classic, comfort foods remain staples in the deli department.
“Traditional, great-tasting deli sal- ads such as potato salad, macaroni salad and coleslaw continue to be our top-sell- ing products,” says Roe at Reser’s. “We’ve also seen growth in upscale, prepared sal- ads with ingredients such as turmeric and shrimp as well as single-serve items sold in multipack configurations.”
The company also is closely watching the meal kit trend and looking for insight into why some consumers want a min- imal amount of preparation, and some prefer a few cooking and heating steps. Consequently, fully-assembled meal kits, as well as those with just a few assembly steps, are on Reser’s horizon.
This is because all demographics, from Baby Boomers to Millennials, are looking for convenient options that not only taste good and are of high quality, but also are more sustainable.
“Most folks don’t know what to make for dinner; they start thinking [about it] around 3 p.m.,” says Carl H. Cappelli, vice pres- ident of sales and business development, Don’s Prepared Foods, Schwenksville, PA. “They go to retail delis searching for solutions.”
Don’s Prepared Foods’ offerings are following the trends of globally-inspired, clean, edgy, unique, plant-based options.
The company offers protein salads under its Don’s Artisan Deli line that have clean labels.
“The current trends being driven by Millennials and Gen Xers are they want to feel good about sourcing delicious food,” says Cappelli.
The classic potato salad, coleslaw and macaroni salads remain staples for Winter Gardens Quality Foods, Inc., based in New Oxford, PA.
“These types represent 75 percent of all salad volume with our customers,” says John Cummins, Winter Gardens’ R&D/ culinary sales specialist. “We’ve definitely seen sales and trends coming down and shifting in other directions.”
This includes more healthful choices towards grains and vegetables as well as oil and vinegar-based dressings as opposed to mayonnaise-based.
“We’re updating these salads with more healthful ingredients to improve the nutri- tional value and clean up labels with regard to ingredients,” says Cummins. “This means no more shelf stabilizing preserva- tives, along with a more fresh and healthful presentation.”
The Innovations
Reser’s Fine Foods works with retailers in several ways—from innovating products within traditional segments, to pushing boundaries with creative line extensions, to opening up new salad segments.
“A focus on a single herb or spice, such as dill, parsley or cilantro, or a primary ingredient like deviled eggs, gives a quick cue to the consumer of what to expect,” says Roe. “Our culinary R&D chefs are also introducing appealing ingredients, such as wild rice and pepitas, with creative tech- niques that include roasting, spiralizing or caramelizing for new and delicious flavor combos.”
Consumers are increasingly scanning ingredient statements and want to feel good about what they’re eating.
“For the most part, they don’t want to sacrifice flavor, taste or convenience, but we think there may be some flexibility on price,” says Roe. “There is a perception that fresh deli sides are already ‘clean’, so in many cases, we see the industry simply catching up with consumer expectations.”
Don’s Prepared Foods has added 25
clean salads and sides to its roster. The All Natural Deli Salads include Clean Grains, such as wheatberry, mango lime quinoa and roasted corn salad. Other varieties include Seven Grain Salad, Cranberry Grain Salad, Island Grain with Beans and Spicy Black Beans with Corn.
Cummins at Winter Gardens Quality Foods also is seeing more innovation in healthier salads in the deli, along with cleaner labels and ingredients with a higher nutritional value.
“The focus is on health without sacrific- ing flavor and appearance,” says Cummins. Winter Gardens has several qui- noa-based salads and Asian varieties that incorporate sesame oil, soy sauce, coconut, edamame and soybeans. Its 4 Grain salad incorporates nutritious ingredients includ- ing brown, white and wild rice and wheat berries with diced vegetables, Parmesan
cheese and a vinaigrette dressing.
“The grain category is where we see the most requests for updated recipes and innovation,” says Cummins. “Also, seafood is not so much an ingredient but an entire
category.”
Twists on old favorites are trending. For
example, Winter Gardens’ popular variet- ies are Amish-style macaroni salad with shrimp and seafood seasoning. Its classic tuna salad is offered in a Mediterranean style that is mayonnaise free. This includes a lemon flavor with artichoke hearts, kala- mata olives and roasted pepper strips.
“Stores came to us to develop a salad that uses seasoned rotisserie chicken for a lighter option that fits in with the trends,” says Cummins. “With the prevalence of rotisserie chicken, what used to be a rescue program with leftovers turned into chicken salad.”
As a fresh-cut manufacturer and sup- plier to grocery and deli sections across the Midwest, Pearson Foods Corp. headquar- tered in Grand Rapids, MI, strives to find the balance between innovation and tradi- tion behind the glass.
“While loyal consumers may pick up the classically loved old-fashioned coleslaw, they may also be drawn to the enticing Blue Cheese Coleslaw, with refreshing bursts of crisp cucumber and creamy blue cheese,” says Ruta Pearson, vice president of sales and marketing. “We do this by constantly analyzing food trends and leveraging our high-quality fresh components to create flavors that excite and engage consumers in the deli section of grocery stores.”
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