What was hot — and not — in 2015 12/14/2015 - by Monica Watrous

BOULDER, COLO. — Matcha, meal kits and misshapen produce made the list of food trends in 2015, said Kara Nielsen, culinary director and trendologist at Sterling-Rice Group. The Boulder-based firm compiles an annual forecast of food and beverage trends for the year ahead. In an interview with Food Business News, Ms. Nielsen reviewed how her year-ago predictions panned out. Spoiler alert: There were some hits — but a few misses, too.

Kara Nielsen, culinary director and trendologist at Sterling-Rice Group

“I think it’s essential to look at where we’ve been so we can understand underlying drivers and consumer values,” Ms. Nielsen said. “When you’re talking about innovating for new product development, creating new food service concepts and growth, you can’t grow if you’re not in line with where consumers are going, and you can’t really understand where consumers are going if you don’t know where they’ve been or what they’re rejecting or what they’re trading in for something better.”

Trends tend to evolve over time, but many of the drivers remain the same. Consumers still seek health, convenience and experience in what they eat.

“Continuing to look at history and the landscape of what was discarded and analyzing what was left behind and what is it about those products that aren’t meeting consumers’ needs anymore, it’s only then that you can get an understanding of what consumers want going forward,” Ms. Nielsen said.

Hot: Matcha

Boasting nutrients with less caffeine than green tea, antioxidant-rich matcha has bubbled up in convenient formats to meet demand for ready-to-drink beverages with functional benefits. The flavor also has emerged in new snacks and confectionery products.

Matcha was a hot ingredient in 2015.

“Looking back on the year when I think about the predictions we made, I was very satisfied to see that matcha really did make a big splash in the marketplace and in headlines,” Ms. Nielsen said. “In the absence of hardcore sales data, and thinking of things I have observed over the course of the year, I do know that matcha continued to be a theme and it points to me to consumers looking for energy support in a new way.”

Hot: Advanced Asian

Fare from the Far East has become a growing trend in fine dining, food trucks and everything in between. Ms. Nielsen’s year-ago prediction called for a “deeper exploration of funkier, fattier, hotter flavors” driven by the next generation of Asian cuisines, namely Northern Thai dishes, tangy Filipino foods and savory Japanese pancakes.

“Asia has stayed a big focus and passion for people,” Ms. Nielsen said. “I’m seeing more Korean flavors turn up on food service menus as a continued sign that these flavors are now moving up that trend spectrum from fine dining and independent dining into casual dining, and I think by next year we’ll start to see these flavors in more C.P.G. products.”

Not so much: Communal dining

Food halls, pop-up dining concepts and restaurant incubators were expected to gain traction this year, but meal delivery services proved more popular.

“I think consumers wanted to have their own hands-on experience,” Ms. Nielsen said. “I think they’ve been thrilled by what they’re seeing in the food halls and marketplace, and … it’s having a little more parity of creating restaurant-style meals or culinary flavors and trying to get those more often at home.” 

Hot: Less-than-pretty produce

Odd or misshapen fruits and vegetables are getting a second look, supported by concerns over waste and efforts to reduce hunger. What began as a grassroots movement in a French grocery store has more recently spread to North America, Ms. Nielsen said.

Odd or misshapen fruits and vegetables are getting a second look, supported by concerns over waste and efforts to reduce hunger.

“There’s a lot of activism around this on the local level,” Ms. Nielsen said. “This overarching trend of grappling with food waste is going to keep growing… Are there other ways retailers, produce manufacturers, grocery stores can help consumers not waste their food?”

Not so much: Hop-free beers

A countertrend to IPAs, beers without that hoppy bitterness were pegged as the next big thing in the bar scene. Consumers, however, showed more favor for sour brews. 

“We talked about hop-free suds, but we probably should have talked about sour beers,” Ms. Nielsen said. “What we ended up seeing was a real uptick in sour beers coming from the craft beer space…

“What I took away from the fact this trend didn’t pan out was that we’re still working our way into exploring these more adventurous tastes, and the good news is it gives manufacturers an opportunity to continue to play with our mass products and make them have bigger, bolder flavors or more potent flavors in a new way.

“I think it’s also a sign that consumers are really ready for less sugar and less salt and more of other ingredients that offer a rounder taste profile.”

Not so much: Local grains

While it was predicted small-scale heirloom wheat varieties would be all the rage in 2015, alternative grains such as amaranth, millet, barley and rye figured more prominently into American diets. Still, both trends point to “an expanded understanding of an ingredient that used to seem very basic,” Ms. Nielsen said.

“It used to be wheat, whatever wheat was. Now it’s a whole bunch of things. I think we’ll see more teff coming up…. I think we’ll see more of these heritage grains, ancient grains… 

“At the same time, we have an interest in non-wheat alternative grains, the nut-into-grain trend, with coconut flour and almond flour being used in baked goods to recreate the mouthfeel and texture of wheat but with so much more flavor.”

Bottom line?

“Both sides of that grain story are going to continue to grow in interesting ways that give consumers a broad alternative to generic wheat flour and grain as a part of our diet,” Ms. Nielsen said.

Food and beverage acquisition outlook 2016 12/9/2015 - by Monica Watrous

Strategic buyers are seeking better-for-you brands in particular. For example: Pinnacle Foods acquiring Boulder Brands.

CLEVELAND — Expect “continued strong” acquisition activity in the food and beverage industry in the coming year, said Glen Clarke, managing director and head of food and beverage investment banking at KeyBanc Capital Markets, Cleveland.

“Food companies are trading at all-time highs, so they’ve got plenty of capital leverage,” Mr. Clarke told Food Business News. “I continue to see the strategic buyers being active. There are still 150 to 200 food companies owned by the private equity community, and as we know, those companies are always for sale. We’re going to continue to see those companies feeding into the M.&A. market, driving the continued M.&A. activity.”

However, a significant increase in interest rates may dampen M.&A. activity, he said.

“As rates rise the cost of capital goes up, which prohibits companies from paying high multiples,” Mr. Clarke said. “So as rates go up, multiples will come down, which will mean fewer people will be interested in selling as multiples soften.”

Strategic buyers are seeking better-for-you brands in particular, Mr. Clarke noted. A recent example is Parsippany, N.J.-based Pinnacle Foods’ $975 million acquisition of Boulder Brands, which manufactures products under the Udi’s, Glutino, Evol and Smart Balance brands.

“That’s how they satisfy the equity analysts,” Mr. Clarke said. “They’re driven by that consumer trend of better-for-you, all-natural, healthier products, and a lot of them didn’t have that in their product offerings.”

 

The hard sell behind organic, non-G.M.O. production 10/9/2015 - by Keith Nunes

LAS VEGAS — Any food or beverage company looking to capitalize on consumer interest in U.S.D.A.-certified organic or products formulated without bioengineered organisms must have a plan, said John Ruelle, senior vice-president of SunOpta’s global ingredients platform.

“Growers in North America don’t grow specialty crops on speculation,” he said Oct. 8 during the SupplySide West conference and tradeshow. “You have to plan.”

John Ruelle

The premium consumers are going to pay for such products pays for the management of what is a very complex supply chain.

“I have sales people selling crops I won’t plant until March and won’t harvest until later in the year,” Mr. Ruelle said. “It starts with the seed in the ground. We have to know what the growers are doing with the crop and then we have to monitor what they are doing to ensure it will come off at spec.”

Mr. Ruelle said the market has changed in the past few years as commodity costs have come off their record highs.

“We didn’t have a ton of interest from growers to grow specialty crops when corn was at $8 bu,” he said. “Specialty crops will be sold at a premium and you have to compensate farmers for the yield drag and cost of segregation. It’s a numbers game.”

While some consumers may be confused about the differences between certified organic products and those that are non-bioengineered, Mr. Ruelle said producers are not.

“To be a certified organic producer you have to go through three crop cycles in order to get the land certified,” he said. “You can do non-G.M.O. next year.”

He added that with certified organic raw material prices are based on supply and demand. Whereas, he said, SunOpta does index non-G.M.O. prices with the Chicago Board of Trade.

“Today, a bushel of corn is $3.80,” he said. “But we have not seen a decline in prices for our organic crops. The prices have stayed fairly static during the last five years. It’s an education process for people to understand it is a supply, demand imbalance.”

Despite the increased demand and premiums, Mr. Ruelle said producers are not knocking at his door to make the switch.

“It (organic) is a niche market,” he said. “It is very small and there have not been enough developments to increase yields and manage seed traits to achieve optimal production at the farmer levels. Everyone is chasing the gorilla and not switching to the small, little niche.”

Demand for cage-free eggs taking flight 10/15/2015 - by Jeff Gelski

ROCKVILLE, MD. — More hens may not be quite as cooped up in the future. While about 90% of eggs sold through retail in the United States are from hens kept in industrial settings, that percentage may change as consumers seek products promoted as “natural,” “organic” and “humanely-raised,” all terms associated with the egg industry, according to the report “Egg Market Trends and Opportunities in the U.S.” from Packaged Facts.

“Not too many years ago organic and cage-free eggs were available almost exclusively from either farm stands, farmers markets or in specialty natural or health food stores,” said David Sprinkle, research director for Rockville-based Packaged Facts. “Today they are easily found in mainstream markets.”

The report pointed to McDonald’s Corp., Oak Brook, Ill., announcing on Sept. 9 that it will transition fully to cage-free eggs in its nearly 16,000 restaurants in the United States and Canada over the next 10 years. Packaged Facts also cited the success of the Happy Egg Co., based in the United Kingdom and a supplier of humanely-raised, free-range eggs. Since establishing a presence in the United States in October 2012, the company has expanded distribution to 6,500 stores, including Wal-Mart and Costco, from 500 stores.

McDonald's breakfast sandwiches with eggs
McDonald’s Corp. announced that it will transition fully to cage-free eggs over the next 10 years.

The Packaged Facts report said 30% of consumers seek products labeled as “natural” or “high protein.” Another 20% seek organic items or items high in omega-3 fatty acid content, which are two other labels increasingly associated with the egg industry. People between the ages of 18-24 and Asian-Americans are most likely to seek organic eggs.

More than 90% of U.S. households use eggs, a rate that has remained steady since 2011, according to the report.

The issue of cage-free eggs has made the news this year.

Cal-Maine Foods, Inc., Jackson, Miss., on April 9 announced it had entered into a production joint venture with Rose Acre Farms, Inc. The joint venture, called Red River Valley Egg Farm, L.L.C., will respond to increased customer demand for cage-free and other specialty eggs, said Dolph Baker, chairman, president and chief executive officer of Cal-Maine Foods.

Post Holdings, Inc., St. Louis, on Oct. 5 said it had completed its acquisition of Willamette Egg Farms, L.L.C., which produces shell eggs, specialty shell eggs such as cage-free and organic eggs, and value-added egg products.

Willamette Egg Farms cage-free eggs
Post Holdings, Inc. acquired Willamette Egg Farms, L.L.C., which produces shell eggs, specialty shell eggs such as cage-free and organic eggs, and value-added egg products.

“Willamette Egg will further increase our leadership as the country’s largest provider of cage-free egg products and contributes to additional geographic flock diversification,” said Rob Vitale, president and c.e.o. of Post.

Rembrandt Foods, Spirit Lake, Iowa, on Oct. 13 said cage-free production will become the company’s standard.

“Over the last five years Rembrandt has invested almost exclusively in cage-free egg production houses,” said Dave Rettig, president of Rembrandt Foods. “With the unprecedented number of top food companies announcing timelines to switch exclusively to cage-free eggs, we are uniquely positioned for the future in cage-free eggs and egg products.”

Rembrandt Foods supplies cage-free eggs to restaurant chains, food manufacturers, grocery stores and food service providers.

“We welcome the growing movement of major food companies switching exclusively to cage-free eggs,” said Jonathan Spurway, vice-president of marketing for Rembrandt Foods. “With a reasonable timeline, we can meet any demand, and we’re eager to move our clients into the cage-free future.”

Hispanics’ growing impact on food service 7/17/2015 - by Monica Watrous

CHICAGO — The Hispanic population is growing — and so is its use of food service.

Hispanic consumers increasingly are visiting restaurants, with 41% now using food service at least twice weekly, up from 36% in 2013, according to industry tracker Technomic, Inc., Chicago. Moreover, they are expected to represent nearly 30% of the total U.S. population by 2060.

To appeal to this growing demographic, restaurant operators and suppliers should emphasize healthy eating, authenticity, and connection to family, all of which resonate with this consumer group, Technomic said.

“Hispanics prioritize eating meals with family, and they feel strongly that restaurants are an ideal place to spend time with family,” said Sara Monnette, senior director of consumer insights for Technomic. “There is a greater opportunity to gain Hispanics’ loyalty, as they’re visiting food service locations, especially coffee shops and family-style concepts, more often than the general population.”

Word of mouth is especially important to Hispanic consumers, 46% of whom often ask friends and family for restaurant recommendations, which compares with 29% of the general population.

A growing number of Hispanic consumers think American-style restaurants should offer more Hispanic flavors on the menu. The top Hispanic-style entrees they are most likely to order are carne asada (54%), burritos (42%) and fajitas or tacos (37%).

Wal-Mart thinking outside the big box instore, 7/29/2015 by Josh Sosland

For nearly 20 years, the question of whether the grocery business will migrate to the Internet in a meaningful way has gone unresolved. In the mind of Neil Ashe, president and chief executive officer of global e-commerce for Wal-Mart Stores, Inc., the question has a clear and definitive answer: 

“Do we believe that there will be e-commerce for groceries? Yes. Are we building the ability to serve those customers effectively? Yes.” 

While a number of Wal-Mart executives have referenced the company’s growing investment in recent years in its on-line business, Mr. Ashe in a recent presentation gave investors a deep look into the latest, three-year-old efforts in this area. While he did not assign a dollar amount to what the retail giant has invested for the initiative, he was not modest in his description of the changes implemented. He spoke June 18 at the Goldman Sachs dotCommerce Day in New York. 

“Those of you who know, when Internet companies go through a re-platforming it can be a daunting experience,” he said. “So we literally changed the plane in the air. We didn’t change the engines on the plane. We didn’t change the seats on the plane. We didn’t change the fuselage. We changed the whole plane. We built a cloud. We built a backend logic system. We built sites, apps and mobile web experiences. And we built all the tools necessary to run an e-commerce business. So we built a commerce operating system. And we have done that inside of three years.” 

The principal beneficiaries of the changes have been consumers, who now enjoy a better experience at Walmart.com, Mr. Ashe said. For example, the selection on the site has grown from 700,000 items to more than 7 million.

The work done to “change the plane in mid-air” and create a best-in-class experience was not conducted in Bentonville, Ark., where Wal-Mart is headquartered. 

“I am obviously not a retailer by background; I grew up in the Internet technology world and all of my team is the same way,” Mr. Ashe said. “We have brought some people over from the retail organization, but we are largely consumer Internet folks. We built this company as an Internet technology company that was relevant inside of Wal-Mart.” 

Offices for the company’s e-commerce business are located in the Silicon Valley towns of San Bruno and Sunnyvale, Calif., and have several hundred employees. 

Asked about the company’s ability to draw professionals with the needed skills to successfully achieve Wal-Mart’s e-commerce objectives, Mr. Ashe conceded he had his own misgivings when he joined the company. 

He said, “I think that was candidly the biggest question we had when we started on this journey — ‘Can we get the talent that we need? Can we compete effectively in Silicon Valley for that talent?’ And so, we set about a very purposeful strategy to do that.” 

Over the three years the company has been building its new on-line model, the job market in Silicon Valley has had ups and downs, Mr. Ashe said. 

“But we are always over an 80% close rate on offers that we make,” he said. “The people that we are competing for to get from and/or competing for talent are the people that you would expect — Google, Facebook, LinkedIn, Yahoo!, etc. So we are really, really pleased about that. And that has allowed us to do this re-platforming exercise, and it has allowed us to scale.” 

The pitch Mr. Ashe described for would-be Wal-Mart e-commerce employees represents a blend of Bentonville corporate mission and Silicon Valley aspiration. 

He explained, “Everyone who has come to join our team has heard some flavor of the following — ‘Come for the purpose — help people save money so they can live better. Come because you want to solve really hard problems, because we’ve got them — strategic, technical, operating and financial. Come because you are intrigued by scale — we can solve those in ways other can’t.’” 

Underpinning the decision to completely revamp Wal-Mart’s approach to on-line shopping is a perception at the company of fundamental changes more generally in where retail is headed. 

“Commerce is going to clarify for the customer, and we think the customer is going to have less relationships, not more relationships,” Mr. Ashe said. “They are going to look for people that can provide them the services, the goods and the manner in which they would like to receive them. And so, if I paint a picture of commerce for you in the future where you can go to someone you trust, you can find everything you need at a low price and you can get that in any way that you want it. And not every person wants it the same way, and not every person wants it the same way every time.” 

The customer must be able to satisfy their needs on any of several devices, whether it is a mobile phone, a tablet or a desktop computer, Mr. Ashe said. 

Similarly, the consumer will want the choice of having the product delivered to their home, to pick up the product at the store or walk in the store to acquire it. With that vision in mind, Wal-Mart is pursuing “best-in-class e-commerce” and is “marrying it with the assets of retail to win this vision we are describing.” 

The process of fully developing and unfurling the Wal-Mart e-commerce program has not yet been completed, even as currently envisaged, Mr. Ashe said. For instance, the company plans to use its stores as an “outer ring” of a supply network and an important part of keeping costs under control. 

Still, even amidst ongoing development work, growth has been impressive, 

“We have been very successful in the last three years scaling the traffic piece of the e-commerce business,” Mr. Ashe said. “So at Wal-Mart I think in comScore we passed Apple last month so we are now the third largest traffic site. And that is candidly without fully activating the stores yet. So those are largely new customers on top of stores. 

“You now have a personalized shopping experience that you didn’t have on Walmart.com before. We have built a very effective and highly scalable personalization capability. We built a search engine so you can find what it is that you are looking for.”

The e-commerce system at Wal-Mart is “tied together by one of the most efficient transportation networks in the world,” he said, attributing the efficiency in part to the volume of merchandise that moves through the system. Ultimately, it is economies of scale that will be the principal driver of whether this initiative is successful. 

“You need to have throughput to drive down cost and to make low prices,” Mr. Ashe said. “So, we don’t use every one of our stores as a fulfillment node, but we use many of them.” 

The decision to fully invest on-line was a long time coming at Wal-Mart, Mr. Ashe said. 

“I don’t think it is a secret that we were, as an organization, probably slow to this because we couldn’t get our heads around cannibalization,” he said. “This is ironic because, as you know, every physical retailer, when they add new square footage, contemplates the concept of cannibalization. So I am not sure why it is any different in this environment. So, I think ultimately we will be measured on did we grow the enterprise or not.” 

Discussing groceries in greater depth, Mr. Ashe said supercenters were pioneering in that customers shopped there both for general merchandise and food. 

“So you could go shop for bananas and TVs in the same place,” he said. “Well, Walmart.com now is starting to do the same thing as we start to expand the grocery offering and provide that. 

“We think that Wal-Mart has brand permission to sell everything to everyone, and our sweet spot is that value conscious customer. And now with the integration of digital physical we can offer them price assortment, experience and access in ways that no one else can.” 

Wal-Mart believes a strong e-commerce presence will deepen its relationship with customers, both for general merchandise and for grocery, Mr. Ashe said. 

The effort will “add services for customers that are not traditional in a mass-market discount retailer,” he said. 

Progress in e-commerce at its subsidiary in the United Kingdom, ASDA Stores, Ltd., raises Wal-Mart’s confidence in the potential for groceries as part of its U.S. initiative. ASDA, which sells food and general merchandise and is the second largest retailer in the United Kingdom, has its roots in the supermarket business. In February, Wal-Mart said ASDA on-line sales had been “remarkably strong,” even in a highly competitive retail environment across the U.K. 

ASDA’s Click and Collect program allows consumers to shop on-line and then collect their groceries from one of numerous pickup points. 

“ASDA continued to make Click and Collect easier for customers in stores, and with new pickup points at petrol stations, tube stations and other locations,” Wal-Mart said. “We now have Click and Collect in all ASDA stores.” 

Three months later, in May, the company said, “ASDA’s grocery home shopping continues to drive double-digit growth, and we are sharing this expertise around the world to test delivery and pickup services in more locations.” 

Expanding this capability elsewhere, Wal-Mart announced plans for an e-commerce fulfillment center in Brazil and plans for four to be opened in the United States by the end of 2015. 

One of those opened last week — a 1.2-million-square-foot facility in the Majestic Bethlehem Center, in Bethlehem, Pa. The center features automation and warehousing systems. 

Asked about trends in in-store pickup, Mr. Ashe said general merchandise and grocery are not moving in the same direction. 

“Over time we think the customer will kind of merge those, but they don’t now,” he said. “And so, they are different. The pickup portion of our general merchandise e-commerce business has trended down… Grocery has behaved differently.”

Mr. Ashe said for a time home delivery was the only e-commerce option for ASDA shoppers. 

“As we have added pickup, Click and Collect has shot up as a percentage,” he said. “And it makes sense, right? Because who here likes the cable guy, and who wants to have to be there when your groceries arrive. Generally you have to be there when your groceries are delivered. That can be a hit or miss proposition no matter how good you are. 

So I am already driving past Wal-Mart, I can pull in, have my groceries in my car in 5 minutes and be on my way. That is the customer experience that people would want. We want you to have a relationship with Wal-Mart, and we want to serve that relationship more effectively than anyone else can.” 

Mr. Ashe cited a host of reasons grocery e-commerce sales have grown slower when other sectors have thrived on-line. This litany began with a forthright description of the challenges inherent in the component parts of what Wal-Mart is seeking to achieve. 

“Retail is a hard business,” Mr. Ashe said. “Internet is a hard business. So Internet retail is a really hard business. Grocery is a hard business. So grocery Internet retail is a really, really hard business. And we like that.” 

He also addressed why grocery sales generally and Wal-Mart in particular have made only plodding progress on-line while its ASDA business in the United Kingdom has been growing for a decade or longer. 

“The reason you haven’t seen us go faster in the U.S. is that the customer hasn’t really adopted it yet,” he said. “And the difference between the U.K. and the U.S. is obvious. What is it, 5 times the number of people and 25 times the amount of space? So the question is, how and when?” 

Those differences aside, Mr. Ashe said Wal-Mart is “taking everything we have learned at ASDA” and is applying it in the United States in a range of test markets — Denver; Phoenix; Huntsville, Ala.; and northwest Arkansas. 

The slow start notwithstanding, Wal-Mart is committed, Mr. Ashe said, offering three reasons: 

1 – “Because we know it is what we need to do for our customer.” 

2 – “Because we are demonstrating we are getting pretty good at it.” 

3 – “Because we can afford it.”

Retailers Royal Ahold and Delhaize to merge 6/24/2015 - by Keith Nunes

 

Royal Ahold has entered into an agreement to acquire the Delhaize Group, Brussels, Belgium, for approximately $29 billion.

ZAANDAM, THE NETHERLANDS – Royal Ahold has entered into an agreement to acquire the Delhaize Group, Brussels, Belgium, for approximately $29 billion. In the United States, Royal Ahold is the owner of such banners as Stop & Shop, Giant, Martin’s and Peapod. Delhaize operates the Food Lion and Hannaford banners in the United States.

The merger is subject to regulatory approvals, but if completed it will create a business with global net sales of approximately $61 billion. At completion, Delhaize shareholders will receive 4.75 Ahold shares for each Delhaize share they own. Ahold shareholders will own 61% of the combined company’s equity, and Delhaize shareholders will own 39%.

“The proposed merger with Delhaize is an exciting opportunity to create an even stronger and more innovative retail leader for our customers, associates and shareholders worldwide,” said Dick Boer, chief executive officer of Ahold. “With extraordinary reach, diverse products and formats, and great people, we are bringing together two world-class organizations to deliver even more for the communities we serve.

“Our companies share common values, proud histories rooted in family entrepreneurship and businesses that complement each other well. We look forward to working together to reach new levels of service and success.”

Frans Muller, c.e.o. of Delhaize, added, “We believe that the proposed merger of Ahold and Delhaize will create significant value for all our stakeholders. Supported by our talented and committed associates, Ahold Delhaize aims to increase relevance in its local communities by improving the value proposition for its customers through assortment innovation and merchandising, a better shopping experience both in stores and on-line, investments in value, and new store growth. We look forward to working closely with the Ahold team to implement a smooth integration process and realize the targeted synergies.”

The transaction is expected to be completed by the middle of 2016.

Sales of lower-calorie products grow at supermarkets 6/9/2015 - by Jeff Gelski

 

Cereals with 150 calories or less and beverages with 50 calories or less qualified as lower-calorie products.

PRINCETON, N.J. – Lower-calorie products are taking up a majority of sales and sales growth in the nation’s supermarkets, according to a study released June 9 by the Hudson Institute. The study also found more growth could come from lower-calorie products in categories that contribute the most calories to children’s diets.

Researchers analyzed Nielsen Scantrack data from 2009 and 2013 for three retail ownership groups that account for about 45% of the U.S. supermarket industry. The study found lower-calorie product sales accounted for 58.6% of total sales and 58% of sales growth when compared to higher-calorie products. Sales growth from 2009 to 2013 was 18.1% for lower-calorie products and 17.3% for higher-calorie products.

To determine whether a product was lower calorie or higher calorie, researchers set dividing lines for each of the 202 food and beverage categories. For example, cereals with 150 calories or less and beverages with 50 calories or less qualified as lower-calorie products.

The Hudson Institute also broke out the results into three subsets: product categories that contribute the most calories to children’s diets (which does not mean products only designed for and marketed to children); supermarkets found in “food deserts;” and private label.

Such categories as grain-based desserts, caloric beverages, pastas and pizzas contribute the most calories to children’s diets, according to the study. Lower-calorie product sales in those categories increased 5.4% from 2009 to 2013 while higher-calorie product sales in those categories increased 12.7%.

Such categories as caloric beverages and pizzas contribute the most calories to children’s diets, according to the study.

“Supermarket chains have every reason to continue to increase their sales of lower-calorie items because it’s good for their bottom line,” said Victoria Brown, senior program officer at the Robert Wood Johnson Foundation, which funded the study. “They also need to make more progress to promote and sell foods and beverages popular with kids that are not just lower in calories but truly healthy, too.”

In supermarkets in “food deserts,” lower-calorie products accounted for 57.1% of total sales. Sales growth from 2009 to 2013 was 16.6% for lower-calorie products in supermarkets in “food desserts,” which compared to 16.2% of sales growth for higher-calorie products. The U.S. Department of Agriculture defines food deserts as a census tract with a substantial share of residents who live in low-income areas that have low levels of access to a grocery store or a healthy, affordable food retail outlet.

In private label, lower-calorie product sales accounted for 56.4% of sales in 2013, which was up from 54.5% in 2009. 

Supermarket chains could grow their sales of lower-calorie items by giving them more prominent shelf placement, highlighting them on in-store ads and displays, and selling more of them in check-out lanes, said Hank Cardello, lead author of the report and a senior fellow at the Hudson Institute.

The Hudson Institute previously has done studies on lower-calorie product sales at restaurants and lower-calorie consumer product goods sales. Lower-calorie sales grew at faster rates for those two categories when compared to the supermarket study.

“Customers are looking for lower-calorie choices wherever they are,” Mr. Cardello said. “The good news is, supermarkets’ growth is being driven by these products, but compared to other sectors they’re still leaving money on the table. There is a tremendous opportunity to drive even more sales by focusing more on lower-calorie options.”

Breaking egg prices ease, but supply remains critical 6/15/2015 - by Ron Sterk

 

Prices for Grade A large eggs at retail topped $3 a dozen in several markets.

KANSAS CITY — The spread of H5N5 highly pathogenic avian influenza in the United States appeared to be slowing as temperatures increased in mid-June, but the impact on egg and egg product markets still was increasing.

Prices for Grade A large eggs at retail topped $3 a dozen in several markets, including Iowa, which has lost more than 29 million chickens, equal to about half of its laying flock, which is the nation’s largest. Prices for wholesale graded eggs averaged $2.44½ a dozen in the Midwest on June 12, up 3c from a week earlier, up 140% from early May and nearly double the year-ago value, the U.S. Department of Agriculture said.

Prices for breaking stock eggs, those used by processors for liquid, frozen and dried egg products, fell in the past week but remained at historical levels. Sosland Publishing’s Food Business News quoted nest run eggs at $1.97 to $2.07 a dozen on June 12, down 38c from a record high $2.35 to $2.40 a dozen a week earlier and still three times prices in mid-April.

Posted at a fast-food restaurant in Texas.

Prices for egg products continued to rise to new record highs in the latest week, according to quotes in Food Business Newsaggregated from egg processors and public and private reporting services, including the U.S.D.A. and Urner Barry. Dried whole eggs were quoted at $9 to $10 a lb, up 50c from a week earlier, three times early-May values and more than double the year-ago price. Frozen whole eggs were quoted at $2.15 to $2.35 a lb, up 10c from a week earlier, nearly three times the early-May price and up 84% from last year. Liquid whole eggs were quoted at $2 to $2.25 a lb, up 15c from a week earlier, nearly four times the early-May price and more than double a year ago.

But supply is the real issue facing food manufacturers as well as restaurants that have made eggs a key breakfast feature. The nation’s largest egg processor earlier declared force majeure on contracts after losing about 35% of its egg supply. Other egg processors are serving long-standing customers with reduced shipments, but most are unable to provide supply to new customers. Some eggs intended for hatching have been diverted to processors or retail, but the supply situation remains critical as of mid-June.

The U.S.D.A. reported as of June 9, more than 47 million birds, including more than 39 million chickens, mostly laying hens, died or were euthanized because of avian influenza. Although the spread of the virus appeared to be slowing, there was no firm estimate of when it would be under control. Trade sources said it would be several months, if not more than a year, to fully rebuild flocks, assuming there are no further outbreaks.

Costco’s organic food sales approach $3 billion 4/29/2015 - by Eric Schroeder

ISSAQUAH, WASH. — Wal-Mart and Kroger, the nation’s two largest retailers, and Target, the fourth-largest retailer, have made significant strides in the organic food category over the past year, so it’s only fitting that Costco — the No. 3 chain — is getting in on the action.

Each of the retailers has taken a different approach in how it addresses the organic food market, which has seen sales in the United States increase 11% to reach $35.9 billion in 2014, according to a survey released April 15 by the Organic Trade Association. Organic food sales accounted for close to 5% of total U.S. food sales, according to the O.T.A.

Kroger introduced its own line of products under the Simple Truth Organic brand in 2012, while Target partnered with other companies to offer a Made to Matter collection of better-for-you products in 2013, and Wal-Mart teamed up with Wild Oats last year to offer organic food items that are at least 25% less expensive than the national organic brands it carries.

Costco is taking a more steady approach to its organic food program. Like Kroger, Costco offers organic products under its own label, Kirkland. A few years ago, Costco, in an effort to offer its customers more organic snacks, partnered with PepsiCo, Inc. to provide organic versions of Ruffles and Stacy’s Pita Chips. The products are exclusive to Costco members. More recently, Costco in early April signed a deal with Amira Nature Foods Ltd. under which Amira would provide Costco with organic products, including 20-lb bags of Amira Organic Sona Massori Rice.

“We are very proud to announce the launch of Amira Organics in Costco stores,” said Karan A. Chanana, chairman of Amira Nature Foods. “We understand the U.S. consumer demand for organic products, and we have worked diligently to create the highest quality organic rice products. It is exciting to see the product on the shelves following its initial launch with a strong retailer like Costco.”

The organic rice falls into a broader category that Richard Galanti, chief financial officer of Costco, earlier this year called a “small percentage of Costco,” but it remains a segment ripe for growth.

“(Organics) is a fast-growing area, as it is with a lot of other retailers as well,” Mr. Galanti said during a March 5 conference call to discuss second-quarter results. “You’re going to see more and more of it. Part of that is availability. We and everybody else could sell a lot more if there was more out there. I think we’re doing a pretty good job of lining up our sourcing.”

Mr. Galanti said organic sales approached $3 billion for Costco in 2014, which was up more than twice what it was two years earlier.

“It’s growing fast,” he said. “I don’t know if it’s 50% a year, but it’s certainly growing at a high — at a low-mid or mid-double digit number. And it’s great for us, because we show even a better value on that stuff than some of the things that it replaces.”