Madison, WI — International fare and regionally produced ingredients are the hottest trends in deli department foods, according to What’s in Store 2012, the recently released annual trends publication of the International Dairy·Deli·Bakery Association™ (IDDBA). Eighty-two percent of consumers enjoy visiting supermarket delis that feature newer and trendier items, regardless of whether they regularly purchase these items. Delis need to cultivate an image of being “in the know” so that customers are more receptive to new products, trends and menu ideas. Fresh, local, and organic salads and side dishes are rising in popularity in line with restaurant trends. Ethnic entrees such as chorizo and carne asada, as well as Korean short ribs, Polish kielbasa, carnitas, and Serrano ham are interesting to customers looking for new meal solutions.
Ready-to-eat foods are always popular at the deli. For instance, deli pizzas are trending toward smaller portions, artisan pizzas with regional and ethnic flavors and local produce for toppings. Whole grain crusts, as well as allnatural, organic, and vegetarian options are catering to the newly sophisticated American palette. Rotisserie chicken recipes are joining in on ethnic food trends with flavors like lime-cilantro and chipotle- barbecue. Deli chicken wings and now turkey wings are also popular deli case offerings. Delis are preparing their own signature sauces for the wings.
According to IDDBA research, top trendy ethnic items attracting shoppers in deli sandwich programs/prepared food areas are: crepes (27.6%), chipotle flavors (24.0%), hummus (23.4%), Korean BBQ (22.7%), and empanadas (21.6%). Others mentioned were Vietnamese banh mi sandwiches (10.5%) and stuffed cornmeal cakes known as pupusas (10.0%).
Deli Trips and Share of Dollars
According to Nielsen Perishables Group, deli-shopping households only make an average of 15 trips per year to the deli department. Deli prepared foods captured 85.9% of households buying at least once a year, the highest penetration for a deli category. Consumers are buying more prepared meals at supermarkets, convenience stores, and mass merchandisers that offer convenience, quality, and variety to shoppers. Retailers are responding by making more space for these offerings.
What's in Store 2011, our 26th anniversary edition, is a 200+ page trends report that details consumer and industry trends affecting the dairy case, cheese case, bakery, deli, and foodservice supermarket departments. Its 185+ tables, developed in cooperation with leading industry firms and associations, including department sales, per capita consumption, consumer preferences, and random-weight, UPC, and private label sales data. The full report is available from IDDBA. The cost is $99 for IDDBA members and $399 for non-members, plus shipping and handling. Along with the book, readers have access to What's in Store Online, featuring more than 50 quarterly updated, downloadable sales tables with random-weight (PLU), UPC, and system 2-coded data. In addition, the Web site offers timely white papers, trends articles, and links to all of the businesses that are referenced in the What's in Store book. For more information, or to order, call the IDDBA Education Department at 608.310.5000 or visit the organization's Web site, www.iddba.org.
About IDDBA: IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy many benefits and services including the annual seminar and expo, leading-edge research, training programs, management tools, and an annual trends report. For more information, contact IDDBA at 608.310.5000 or visit our Web site, www.iddba.org.
Source: The International Dairy·Deli·Bakery Association™