Despite strong growth in the in-store bakery in recent years, bakery bread sales are flat or down, according to data from Nielsen Perishables Group.
Moreover, although more households are buying bread from the bakery, they are buying it less o...
In his address on “Growing the Future: What’s in Store” Monday morning, IDDBA CEO Mike Eardley laid out three areas of focus for the organization and its members.
1. Omnichannel
A new development in omnichannel that could be a partner or a th...
Coborn’s said it is expanding the baking capacity in its dedicated gluten-free baking facility with additional equipment, as customers have been reacting favorably to the offerings.
The chain has introduced about 35 seasonal and limited-time o...
Retail dollar sales of specialty products grew 19.7% from 2013-2015, according to the Specialty Food Association’s 2016 State of the Specialty Food Industry report, a joint research project that incorporates data from Mintel and SPINS/IRI...
The in-store bakery has a reputation as a destination for indulgences, said Jana Mickey, director of Nielsen’s Perishables Group.
“However, that doesn’t mean consumers want to throw all caution to the wind when shopping in this department,” sh...
To cater to consumer demand and keep up with competitors, SpartanNash has introduced a private brand called Open Acres that will be used across fresh departments.
“This new brand will be rolled out during the upcoming year featuring items in m...
Fresh foods is one of the brightest stories in food retailing today, and somehow it continues to get better. In SN’s just-published annual Fresh Foods Survey, some 75% of retailers said sales have increased in the past 12 months, and roughly the ...
By updating perishables departments to suit evolving consumer tastes, the food retail industry has found the key to sales growth in the perimeter, according to SN’s annual survey.
