Andy Nelson is the managing editor of Supermarket Perimeter and bake. He has worked at Sosland since 2017, covering grocery fresh departments. He is a graduate of St. John's College, Annapolis, MD.
Foodservice brands in a “race to the bottom” are adding every value and combo meal they can think of, said Mike Kostyo, vice president of Menu Matters.
Foods and flavors that address obesity, digestion and aging concerns will be big again, as will those that are perceived to aid in stress, sleep, anxiety and depression.
Coleman has found that consumers are looking for a wider range of natural pork products when it comes to flavors, sizes and cuts, said Patricia Bridges, the company’s senior director of marketing and communications.
The key to successfully cleaning and sanitizing grocery meat and poultry departments is establishing a maintenance program and performing the services on a regularly scheduled frequency, said Jerry DiGiovanni, president of Kept Companies.
The latest addition to the Blount roster capitalizes on surging demand for Asian and Hispanic soups, said Bob Sewall, the company’s vice president of sales and marketing.
According to BrightFarms’ commissioned study with GutCheck on salad consumer attitudes, 67% of consumers prioritize “freshness of leaves” when selecting leafy greens.