There is no doubt that millennials are shifting cultural norms. Millennials, often described as “cord cutters”, are twisting up just about anything and everything that has been paved before them through traditions and social norms, since before the baby boomers. Here are just a few of the changes we’re starting to see from millennials: Continue reading
It shouldn’t be a big surprise that the millennial generation is making a huge impact on the retail world. This technology savvy group of individuals and their large amounts of ‘followers’ have scaled a diverse approach to grocery shopping. Rather than looking for inexpensive meals such as Top Ramon and Lean Cuisines, they’re taking a more organic and healthier approach by recognizing that fun and fresh are no longer fragmented when it comes to their food. Continue reading
A gluten-free diet is mandatory for people with celiac disease but it also has increasingly become integrated into the daily diet of many health-conscious shoppers. For supermarkets, this means participating in the expansion and incorporation of gluten-free products throughout the store. As a result, retailers everywhere are asking the question, “Should gluten-free products become integrated or segregated?” Continue reading
NPR’s food-related blog site “the salt” added a great post this week on how grocery chains need to evolve and get creative to win back customers who now have more shopping channels to choose from. Although traditional grocery stores have been losing market share (per the article, 15% over the past 10 years), many chains are proving that there are numerous ways to fight back. We have touched on some of these in past posts here on our own site, including the first one listed below which was the topic of our most recent post.
Here are 5 ways grocery chains are innovating: Continue reading
The National Restaurant Association’s annual “What’s Hot” culinary forecast predicts the food and menu trends for the coming year. For 2015, the NRA surveyed nearly 1,300 professional chefs to find out what the hottest menu trends will be. The link below will take you to a page on restaurant.org’s website where you can select from a menu of trend articles.
Although this forecast is geared to the restaurant industry, there is no doubt that there are many crossover trends that also could play equally important roles within the grocery and specialty food retail segments. It will come as no surprise that concepts like local sourcing, sustainability and nutrition are three key themes that are highlighted throughout the 2015 forecast.
Link: 2015 Culinary Forecast
Snacks get a bad rap, especially when related to our kids. But not all snacks are bad. In fact, children need extra calories during the day to help with their growth and energy level. The key is to offer kids (and their parents) smart choices.
Nutritionists have always recommended snacking on fresh and dried fruits, but how do you get kids to embrace this themselves? The good news is that the answer is not complicated. Studies show that kids Continue reading
According to a news article on the Canadian Grocer website, cauliflower is going to be the new kale in 2014 and doughnuts are going to be huge (figuratively, that is). These are just a few of the trends predicted for this new year.
Vegetables will continue their recent hot streak with cauliflower and Swiss chard predicted to be the two trendy new vegies, taking over the mantle from kale. Continue reading
By now, we probably all know someone who has some form of gluten sensitivity or perhaps even has celiac disease, the autoimmune disorder caused when gluten is ingested. But who would have guessed a few short years ago how far-reaching the trend of gluten-free foods would go.
According to Nielsen, the portion of households reporting purchases of gluten-free food products hit 11 percent last year, rising from Continue reading
Growth in the US organic food market is expected to continue through 2018 with a new report predicting a compound annual growth rate of 14%. Equally important is the forecast that organic food sales will continue to increase at a much higher level than the non-organic food market. Continue reading