With plant-based food alternatives gaining market share, there is also increased scrutiny regarding how these products are identified and promoted. Conventional agricultural groups such as beef and dairy, for example, have been very focused on how plant-based alternatives to their products are being labeled and in 2019 there was significant state legislative activity and law suits on labeling. While the regulatory issues surrounding plant-based products remains largely unsettled here are some current and future considerations:
Millennial Parents food-shop with high anxiety. Their time constraints, financial stresses, healthful eating desires, and large physical distance from supportive relatives create openings for retail dietitians to connect and bond these big food spenders to specific supermarkets.
Dry January, Sober Spring, Dry July Sober September – these seasonal holidays are gaining popularity with younger generations that now abstain from alcohol on a short-term or longer term basis as reported here in Phil Lempert’s review of key trends for 2020.
As plant-based burgers hit retail stores, your customers and internal team members may have questions about these products. Here are some important considerations as you provide customer guidance and assist your store(s) with driving sales across all departments.
The National Retail Federation’s Big Show filled New York City’s Javits Center with drones, robots, self-checkout, touch screens, mirrors that let you try on clothes (without trying on clothes) and countless technologies all designed to move the retail environment to the future. In mid-January, nearly 40,000 people gathered to search for the silver bullets that could fix declining sales, lost customer traffic and equip them for the battle against online shopping. I found few silver bullets.
The numbers say it all about fresh. According to IRI’s 2017 Top Trends in Fresh Foods study, the grocery store perimeter has outpaced other areas by 2.1 times. IRI also reports that spending in the fresh departments, including produce, prepared foods, bakery, meat and seafood as grown from $116 billion in 2013 to $140 billion in 2017.