s there anywhere more comforting, more sacred, than a grocery store when a natural disaster strikes?
That’s top of mind for me as I write this column from an Orlando, Fla., hotel room, to which I have evacuated as a result of Hurricane Milton.
For days, those of us who live in Hurricane Alley have been heeding the warnings and following orders from local and state officials to prepare for a monster storm. But it’s food retailers especially who are a lifeline for communities like mine, coping with disaster, both before and after the storm.
I’m reminded of the time when the COVID-19 pandemic hit, and grocers were hailed as heroes and essential workers. Soon after that, retailers became scapegoats for rising food prices due to inflation. But when emergencies occur, it’s grocery retailers and their employees who are the saviors still at work, putting their lives on the line to feed and nourish communities. Across the Southeast, during Hurricanes Helene and Milton, grocery stores and their front-line associates have provided much-needed comfort and relief from events that are absolutely catastrophic for communities — both emotionally and financially.
Food Retailers Step Up
After Hurricane Helene ravaged Florida, Georgia, North Carolina and other states, Matthews, N.C.-based Harris Teeter launched a register campaign supporting the American Red Cross and its disaster relief efforts. Publix Super Markets Charities donated $1 million to support relief efforts in areas affected by Hurricane Helene. Additionally, Lakeland, Fla.-based Publix launched a donation campaign to allow customers and associates to help people affected by the storm.
“We’re grateful to Publix Super Markets Charities for its donation to help the people and communities affected by Hurricane Helene,” said Publix CEO Kevin Murphy. “I’m proud of our over 255,000 associates who continue to take care of our customers and communities in times of need.”
Meanwhile, Bentonville, Ark.-based Walmart came in with a $10 million donation to support time-sensitive relief efforts across affected communities in Georgia, Florida, North and South Carolina, and Tennessee.
“These aren’t just places where we have stores. These are communities where we work and live, and our hearts are broken for our friends and neighbors,” said John Furner, president and CEO, Walmart U.S. “This is one of the most widespread and destructive storms I’ve seen in my 31 years with Walmart. But I’ve also seen over 31 years that Walmart associates always step up when needed. It’s who we are and who we will continue to be. We’ll support people and communities until they’ve recovered.”
As we sit and wait for the devastation to be officially calculated from Hurricane Milton, our grocery retailers will be there helping communities in more ways than can be imagined: They’re always there to provide shelter from the storm.
8550 W. Bryn Mawr Ave. Ste. 225, Chicago, IL 60631
Phone: 773-992-4450 Fax: 773-992-4455
www.ensembleiq.com
BRAND MANAGEMENT
VICE PRESIDENT & GROUP BRAND DIRECTOR Eric Savitch esavitch@ensembleiq.com
National Women Support Day. Encourage your female associates to serve as mentors for one another.
8
National Health Savings Account Day. Make your associates aware of this option, which may help them save money.
15 International Tea Day. Tell customers about the many varieties, including herbal, of this timehonored hot or cold beverage, which some of us even prefer to coffee.
22 Mathematics Day. We use numbers every day, so why not celebrate them?
2
National Anytime Hawaiian Day. Get in on the fun of this public holiday in the 50th state by celebrating its diverse culture and history, especially through its traditional cuisine.
9 Christmas Card Day. Direct customers to the aisle where they can find all kinds of holiday greetings and good wishes.
3 International Day of Persons With Disabilities. Recognize your disabled associates for the value they bring to your workplace.
Decembeard
Month of Giving
National Cat Lovers’ Month
National Pear Month
10
As it’s celebrity chef and restaurateur Bobby Flay’s birthday, use the occasion to promote the components of some of his most popular recipes.
16 Stupid Toy Day. There’s no such thing, especially among your offerings.
17 International Device Appreciation Day, especially those that enable your associates to get their jobs done more quickly and efficiently.
4
Santa’s List Day. Remind your younger shoppers to get started on asking Kris Kringle what they want for Christmas.
11
5
For Celebrate Shelter Pets Day, encourage customers to get their new forever furry friends’ supplies at your store(s).
6
National Volunteers Month
Root Vegetables and Exotic Fruits Month
Safe Toys and Gifts Month
Worldwide Foodservice Safety Month
National Microwave Oven Day. Just don’t reheat fish in one at work.
Holiday Food Drive for Needy Animals Day. After all, for many, animals are people, too.
18
Wear a Plunger on Your Head Day. Or don’t. We’re going to say don’t.
12
National Ding-ALing Day. Now is the time to reach out to family and friends you may have lost track of during the year.
13
National Ice Cream Day. Even when it’s cold outside, we all scream for it.
19
Look for an Evergreen Day. If you sell Christmas trees outside your store(s), this is a fine time to promote them.
20 Go Caroling Day. Round up some of your (willing) associates to belt out some impromptu seasonal tunes around the store(s).
7
National Illinois Day. This is the time to highlight all of the unique foods and beverages hailing from the Land of Lincoln.
14
Roast Chestnuts Day, especially those prepared on an open fire, with Jack Frost nipping at your nose …
21 Winter Solstice. Wow, it’s dark already?
29
Tick Tock Day. The old year’s swiftly winding down, so get busy completing all of the pending tasks on your to-do list.
23 National Christmas Movie Marathon Day. Customers should have lots of snacks and drinks on hand as they settle in with the Hallmark Channel.
30 National Resolution Planning Day. Why start on New Year’s?
24
Christmas Eve. Have plenty of ingredients on hand for last-minute food shoppers focused on creating the ultimate festive feast.
31
25
Christmas Day. Coincidently, Hanukkah, the Jewish Festival of Lights, begins at sundown and runs for eight nights.
26
Kwanzaa. Created in 1966, this modern pan-African cultural holiday ends Jan 1.
27 National Make Cut-Out Snowflakes Day. It’s a good way to keep kids occupied when the weather outside is frightful.
28 National Download Day. Make customers aware of your digital coupon offers.
New Year’s Eve. Congratulate your staffers on another successful year.
Unit Price
$8.07 for all tobacco and tobacco alternatives, up 3.4% compared with a year ago
$3.44 or smoking accessories, up 3.4% compared with a year ago
Value Per Occasion
What is the value per occasion for tobacco and tobacco alternative items versus the year-ago period?
$21.37 for tobacco, up 0.2% compared with a year ago
$37.50 for tobacco alternatives, down 2.4% compared with a year ago
Source: NIQ, Total U.S. (all outlets combined) during the 52 weeks ending Aug. 24, 2024
$7.86 for tobacco, up 3.4% compared with a year ago
$32.22 for tobacco alternatives, up 0.0% compared with a year ago
Source: NIQ, Total U.S. (all outlets combined) during the 52 weeks ending Aug. 24, 2024
Better-for-You Snacking
What You Need to Know
Gen Z and parents are snacking more than other groups, and they’re the most likely to report increased snacking since last year. Better-for-you (BFY) snack makers, then, can step in and make sure that snack-loving consumers are getting enough nutrition, even if they’re forgoing more traditional mealtimes.
Swapping out one ingredient for a BFY option, or putting an indulgent fl avor on a healthier snack base, helps consumers believe that a snack will taste as good as it makes them feel. Twenty-eight percent of consumers believe that if a snack is too healthy, it won’t taste good, providing further evidence that BFY doesn’t have to mean “best” to get the job done.
As the BFY snack market grows crowded, opportunities are strong, but they won’t last forever. Especially for brands without a presence in snacks or an adjacent category, it’s important to take action soon to avoid being lost in the aisle. Brand extensions and collaborations are as hot as ever in indulgent snacks, hinting at opportunities in the BFY space.
Consumer Trends: Key Takeaways
The line between snacks and meals is blurring, and it’s only going to blur further. Increased snacking comes with meal replacement, whether that’s a single item or a combination of snack foods. Consumers are even showing interest in downsized meals to have as snacks, demonstrating that the evolution goes in both directions
As consumers turn to snacks to replace meals, in full or in part, they may be missing out on nutrition. Consumers have a clear interest in seeing more protein-rich snacks and in seeing vegetables as an ingredient. Parents are a particularly strong target, as picky kids complicate mealtime even more than the snack-versus-meal debate.
Most typical snack food items are considered healthy at least some of the time, and no single product claim stands out as a BFY must-have. Consumers are giving themselves permission to practice moderation, and brands should follow suit and not force a single snack to meet every wellness need.
Opportunities
Consumers are looking for a fresh spin on snacks, but creativity is a barrier. Inspire consumers to use “old” foods in new ways as an opportunity for brands to do some of the creative work on consumers’ behalf. Clear signals that a snack might make a good meal replacement (or component) take the guesswork out of eating habits that are only gaining momentum.
Cauliflower has certainly had its moment in the spotlight, and there’s definitely room for a new veggie darling. Whether the star of the show — e.g., chips — or a supporting role — e.g., bars – vegetables are an easy way to signal BFY.
Consumers are looking for snacks that offer them something better nutritionally, but they also know that no snack can do it all. Small additions or exclusions can help a snack keep its appeal in terms of taste while allowing consumers to enjoy it without guilt.
Barbara Ruhs, MS, RDN
The Blue Zones
GROCERY RETAILERS CAN JOIN THIS DIET AND LIFESTYLE MOVEMENT TO HELP CONSUMERS LIVE LONGER, BETTER LIVES.
lue Zones are places around the world where people live signifi cantly longer and healthier lives. They were popularized by a 2023 Netfl ix series, “Live to 100: Secrets of the Blue Zones.” More people are learning about the secrets to longevity uncovered by Dan Buettner, a National Geographic Fellow, best-selling author and the founder of Blue Zones Project ® . In his travels across the globe, Buettner identifi ed fi ve “Blue Zones” with the highest concentration of healthy people living to 100 years or older: Okinawa (Japan), Sardinia (Italy), Nicoya Peninsula (Costa Rica), Ikaria (Greece) and Loma Linda (California, U.S.A.).
After discovering Blue Zones across the globe, a team of researchers identified “the power 9,” or the diet and lifestyle habits, they all shared that contribute to overall health and longevity. Since the average lifespan for Americans is 77.5 years, and more than half suffer from chronic diseases in adulthood, the Blue Zones offer a holistic approach that food retailers can use to engage shoppers in a variety of ways.
Local Blue Zone Projects®
Blue Zone Projects ® are community-led well-being movement initiatives designed to make healthy choices easier through permanent changes to a city’s environment, policies and social networks. Local projects existing throughout the United States incorporate Buettner’s fi ndings to help cities implement policies and programs that will move a community toward optimal health and well-being. Bringing together private and public organizations under a shared vision to build a culture of health and well-being, local Blue Zones Projects seek to collaborate with supermarkets and corner stores, as well as suppliers and food producers.
According to Kris Bio, MS, RDN, the organization and well-being coordinator for Blue Zones Scottsdale (Arizona), “Participating communities have experienced double-digit drops in obesity and tobacco use and have saved millions of dollars in health care costs.”
Grocery Store Pledge
The Blue Zones Project Grocery Store Pledge includes ways to encourage customers to purchase healthier items in the store while preserving profits and attracting new customers. Becoming an approved retailer sends a message to customers, staff and the community that a participating store is committed to doing its part to help the local city become a successful Blue Zone community, creating an environment that supports helping people make healthier choices.
Notes Bio, “Grocery has been a challenging sector to mobilize, but it’s local community members with knowledge, networks and know-how who are the true backbone that make community-wide programs a success.”
She adds that local projects are always seeking passionate individuals to strengthen their Grocery & Restaurant Committees.
The Blue Zones Project Grocery Store Pledge includes ways to encourage customers to purchase healthier items in the store while preserving profits and attracting new customers.
Merchandising Displays
Highlighting “foods for longevity” is another way to promote healthy eating that may resonate with a broader audience. Although meals consumed across the fi ve Blue Zones include some meat and seafood, they are heavily focused on plantbased ingredients, featuring fruits and vegetables across the globe, including lots of leafy greens, (purple) sweet potatoes (in Japan), whole grains and plant-based proteins — at least a cup of beans a day (including soybeans) — as well as nuts and seeds. Beverages consumed include tea, coffee and red wine, providing an additional surge of antioxidants.
Healthy Global Cuisine
Although the healthiest people across the globe cook and eat most of their meals at home with others, retailers can help shoppers by offering easy-prep recipes with one-stop (or one-click) shopping solutions. Featuring globally inspired prepared meals with healthy foods is another way to build on the momentum of the Blue Zones.
To learn more about the Blue Zones or to get involved with local Blue Zones Projects, visit https://www.bluezones.com
Barbara Ruhs, MS, RDN, is the owner of MarketRD.com, a marketing agency that provides nutrition and health strategy to food brands. A former retail dietitian (RD), she launched and directed an annual supermarket RD symposium for eight years. Connect @BarbRuhsRD on Instagram and LinkedIn.
Consumers expect online product purchases to arrive in pristine condition. Retailers and E-tailers need to minimize costly returns. Shipping in corrugated boxes makes everyone happy. Corrugated packaging combines structural rigidity with wavy flutes to cushion and protect contents from damage. Perfect for stacking, cubing, and meeting the needs of omni-channel distribution to delight consumers with joyful unboxing experiences.
When it comes to protecting goods, corrugated delivers. LEARN
WHEN RETAILING FEELS LIKE FAMILY
A focus on culture, innovation and hyperlocal assortments powers growth at Big Y Foods.
By Gina Acosta
In the second-floor break room of the big and beautiful new store recently opened by Big Y Foods in Middletown, Conn., there’s a poster, with a few words in all caps:
“Because we CARE, our Big Y FAMILY delivers a PERSONAL connection that benefits our CUSTOMERS and COMMUNITIES with every PRODUCT, SERVICE and SOLUTION we provide.”
The effect of those words can be felt in every corner of Big Y stores, whether at the new 52,000-square-foot store in Middletown or the retailer’s 74 other stores across Connecticut and Massachusetts. That mission statement encapsulates why the company has been able to not only maintain but also grow its appeal with shoppers across various hyper-competitive trading areas in the Northeast.
In addition, strategic expansions, constant innovation and a unique family-focused culture has allowed Big Y to cement itself as a leader in grocery. Now the company looks to accelerate growth by investing in operational innovations, hyperlocal assortments and acquisitions — all while preserving its emphasis on family culture and employee development.
“Not any one of us has to know everything, but all together, we need to know everything.”
—Michael D’Amour, President and CEO, Big Y Foods
“We’ve got a lot of folks that have been with us 20, 30, 40 years, and I love it because it’s like they’ve been part of the family, some of them at different levels, for a long time,” says Michael D’Amour, president and CEO of Springfield, Mass.based Big Y Foods. “They’re department managers, store directors, etc. And it makes me feel so good because it means that we’re doing the right thing and the culture is working.”
All in the Family
Big Y Foods’ history and current organizational chart span several generations of the D’Amour family.
The company started out in 1936 in western Massachusetts as Y Cash Market, a store opened by brothers Paul and Gerry D’Amour. In 1947, the brothers opened a second, larger store in Chicopee. In 1952, they took a radical step and opened a 10,000-square-foot store — nearly twice as large as grocery stores at the time. Because it was so much larger than typical markets in the area and was the
Better Solutions for a Better World
R-290: Embracing the Benefits of Self-Contained Merchandisers with Sustainable Refrigerant
In less than three months, new Environmental Protection Agency (EPA) rules on refrigeration will take effect, imposing a 150 GWP (Global Warming Potential) limit on all self-contained equipment manufactured on or after January 1, 2025. These changes present both challenges and opportunities for retailers.
To understand the impact, Progressive Grocer spoke with Robert Mullen, Global Specialty Product Leader at Hussmann, about how these regulations could drive innovation and enhance both environmental and business outcomes.
Progressive Grocer: How do sustainability and retail trends align with new merchandiser requirements?
Robert Mullen: Today’s consumers value both sustainability and convenience, and these priorities are reshaping grocery spaces. According to FMI’s “The State of Fresh Foods 2024” report, “Food retailers are actively looking to expand space for various fresh or perimeter departments in the next two years. This includes additional space for fresh prepared foods, particularly grab-and-go, and fresh produce — with those space expansion plans just slightly lower than a year ago.”
Prepared and grab-and-go foods require refrigeration, and retailers are looking for solutions that facilitate easy access. If shoppers don’t have immediate visibility to these impulse-buy options, sales could su er.
New, flexible self-contained merchandising displays can be strategically placed in high-tra c areas like aisles, checkout lanes, or end caps to increase visibility and sales. These displays are often mobile, allowing for easy relocation to support seasonal promotions or changes in department focus.
PG: How will the shift to R-290 and other sustainable refrigeration options affect store design for retailers going forward?
RM: The move to sustainable refrigeration options, like R-290, brings clear environmental benefits but also uncertainty for retailers concerned about meeting their merchandising goals.
R-290 merchandisers are changing the game by allowing for more flexible solutions. Cases that run on R-290 tend to be more energy-e cient due to their reduced refrigerant charge size. Lower energy usage means less heat output and quieter displays, enhancing shopper comfort and reducing noise distractions. This will allow store designers to build more self-contained solutions to their designs that will not negatively impact the shopper experience and allow speed in remodeling and flexibility going forward.
PG: How can Hussmann help retailers meet the new requirements and drive growth?
RM: Hussmann o ers several solutions to help retailers comply with the new EPA rules while promoting growth:
• New Product Launches: Hussmann is converting its selfcontained portfolio from HFCs to R-290 to meet regulations and improve product value.
Prepared and graband-go foods require refrigeration, and retailers are looking for solutions that facilitate easy access. If shoppers don’t have immediate visibility to these impulse-buy options, sales could suffer.
• Customization: Hussmann collaborates with retailers to design innovative, mobile, or fixed self-contained merchandisers tailored to their specific needs.
• Quick Remodel Solutions: Hussmann provides mobile self-contained grab-and-go displays, which allow for faster, more cost-e ective remodels compared to permanently installed remote equipment. This approach also provides flexibility for future changes as market trends evolve.
To learn how Hussmann can help your store comply with new EPA requirements and save energy, visit Hussmann.com or contact your Hussmann sales representative.
Robert Mullen Global Specialty Product Leader at Hussmann
Big Y Foods
first modern supermarket in the city of Chicopee, the brothers settled on the name “Big Y Supermarket.” In the 1950s and 1960s they began adding more supermarkets to the chain, as well as new liquor concepts and convenience stores.
Today, the company, now called Big Y Foods, is led by Michael D’Amour, who was elevated to president and CEO this past January, and immediate past President and CEO Charlie D’Amour, who is now executive chairman of the board; both of them continue to uphold the family’s legacy.
In an exclusive interview with Progressive Grocer, Michael D’Amour emphasizes that while carrying on the family legacy comes with a great deal of responsibility, he’s not alone in this endeavor. The company’s collaborative culture and strong senior management team provide the support needed to navigate the challenges of running a growing business. This sense of collaboration, both within the company and with its external partners, has been instrumental in Big Y’s continued success.
Today, Big Y is looking to keep growing through opportunistic acquisitions ranging from single-store operators to smaller chains, with a clear goal of acquiring businesses that align with Big Y’s culture. According to D’Amour, while the company isn’t in a position to acquire 100 stores at once, for example, it remains on the lookout for the right opportunities to grow within New England and neighboring states.
“We want to be able to open one to two new stores every year,” notes D’Amour. “It’s been a little difficult to find sites that’ll work. But we’re going to continue to look for acquisition opportunities. We’re also not married just to Connecticut and Massachusetts, either. We’re willing to look at contiguous states. We’ve looked at Vermont, New Hampshire, Rhode Island, New York.”
In addition to expanding into new markets, Big Y is also focused on refining the size and structure
of its stores. The Middletown store the company opened in July, at 850 South Main Street, has a large farmers market feel. Shoppers walk in and see a large array of fresh items, from produce to deli to meats. Additionally, like all of Big Y’s stores, there’s a curated assortment heavily featuring local products supplied by more than 500 partners in the retailer’s operation regions. End caps and mainstage displays feature products local to the area, from sausages to breads to popcorn.
The new store also features an on-site bakery with hand-decorated cakes and specialty baked goods, a full-service butcher, and a seafood department with six fresh, sustainable seafood deliveries every week. The kitchen and deli feature ready-to-heat, -eat or -cook Big Y Quick, Easy Meals, including hand-tossed pizza available by the slice or whole pie, freshly made sushi, and made-to-order subs and paninis with Boar’s Head Premium meats and cheeses.
Company officials say that the Middletown store and other recent store designs are part of the company’s broader strategy to modernize its retail spaces to create a more enjoyable shopping experience. The company has experimented with smaller stores, around 37,000 to 40,000 square feet, which offer a more tailored and efficient shopping experience. These stores — boxes built by other retailers — provide valuable lessons in optimizing store layouts and assortments. This emphasis on learning and adapting has driven Big Y to explore even more compact stores in the future, since rising construction costs make building from the ground up increasingly costly.
The Middletown location is the second Big Y market to open in Connecticut this year. The grocer opened its Brookfield store
Big Y's recently opened Middletown, Conn., store offers such features as hand-decorated cakes (above), a wide variety of prepared foods (left), and an assortment of cheeses in the deli (below).
in May, and new locations are planned for Westport, Conn., and Uxbridge, Mass. These locations will bring Big Y’s total number of supermarkets to 77 stores. Big Y is also focused on consistently refreshing stores to keep them modern and welcoming for shoppers.
The Secret Sauce
One of Big Y’s biggest strengths lies in its commitment to company culture and employee development. The company actively engages employees in decision-making processes, encouraging them to share their ideas and feedback. Employees from all levels of the company participate in roundtable discussions, at which they can voice their opinions on everything from store layout to customer experience, and senior leaders regularly visit stores to meet with employees and talk about potential improvements.
“The Big Y culture is our secret sauce,” asserts Theresa Jasmin, CFO at Big Y Foods. “We want [employees] to come up with ideas and help make their jobs or the customer experience better at the end of the day. And they do a great job of that.”
The company has shifted its focus from hiring large numbers of employees to hiring the right people for specific roles. This change is reflected in the hiring process for new stores: Big Y now hires fewer but more qualified candidates, ensuring that each is the right fit for delivering top-notch service.
Rick Bossie, COO at Big Y Foods, highlights the shift toward cross-training employees. “You know, as we’re looking at an evolving workforce and looking at the way we set up stores and build stores,” notes Bossie, “we are combining areas of interest, making a department manager more than just a physical worker in the department, but actually somebody who’s leading and supervising and using all the latest and greatest technology tools. … Down the road, [as] the next step in the evolution, I could see us hiring people who are not necessarily meat or produce specialists, but can work in three or four departments.”
This practice, initiated out of necessity during the pandemic, has continued to pay dividends, particularly in smaller stores, where employees can seamlessly move among departments. This
approach not only improves operational efficiency, but also boosts employee satisfaction by giving associates more variety and opportunities for growth.
Bossie is also leading efforts to enhance operational efficiencies with several innovative technologies. One significant development has been Big Y’s adoption of computer-assisted ordering (CAO), which has streamlined inventory management and reduced back-room clutter. The adoption of this technology has not only improved operational efficiency, but also enhanced the overall shopping experience for customers.
Additionally, the company has introduced automated floor-cleaning machines, which free up employees to focus on customer service and other important tasks. While there has been some internal debate about the potential use of robots in stores, Big Y is committed to maintaining a balance between technology and human interaction.
Bossie and the rest of the senior leadership team remain vigilant about the challenges that lie ahead, but they see these challenges as opportunities to innovate and improve.
“I think our biggest challenge, outside of competition, is ourselves,” admits D’Amour. “I think we need to continue to push ourselves to learn and question what we think is true constantly. ... We need to stay open-minded enough and keep our fingers on the pulse of everything going on in the industry as a team. Not any one of us has to know everything, but all together, we need to know everything and make sure we carve out the time to have those kind of strategic, deeper discussions.”
This year’s GenNext Awards honorees are ensuring the longevity of the grocery industry through their leadership.
By Progressive Grocer Staff
Out of Progressive Grocer’s various awards programs, the GenNext Awards give us editors the most hope for the ongoing success of the grocery industry. These young men and women — 94 this year, ranging in age from 23 to 39 — are among the best their respective companies have to offer, stepping up to lead initiatives, guide their colleagues and help their communities. Whether they work at retailers, suppliers or solution providers, their goal is the same: to advance their businesses and, by extension, the entire grocery sector.
As always, we were impressed by their achievements so relatively early in their careers, but not surprised, since the grocery industry is always on the lookout for talent among its emerging workforce and quick to reward that talent with greater responsibility and recognition. After all, these younger employees intimately understand the motivations and desires of younger consumers, who will be shopping for groceries for many years into the future — and the best way to retain them is to connect with them when they’re just starting out as grocery customers in charge of their own households and purse strings.
As a nominator noted of one 2024 GenNexter, “There’s a reason our division keeps asking [him] to do things and take places in leadership: because he executes with excellence, has a track record of success, is known for his ethics, and [his] positivity impacts others as a servant leader.” The same could be said for the rest of our awardees as well. Read on to find out who they are.
LAUREN GASKINS
STORE
STORE MANAGER
CATHERINE MANCUSO
DANNIE VARGAS
Harris Teeter would like to congratulate our 2024 GenNext Winners!
Tyler Palmer Category Manager
Jonathan Frye Inventory Control Supervisor
Freddy White Store Manager
Brittany DeBruhl CoManager
Yessmy Garrison Training, Recruiting, and DEI Manager
Curtis Amerson Technical Front End Operations Lead
Mandi Marett Store Director
Matt Dean Senior Manager Customer and Market Research
Justin Bollinger Operations Manager Special Projects
Xavier Hare Director of Own Brands Merchandising
Michael Collins Senior Manager of Produce Merchandising
Talmer Curry Store Manager
Chris Ervin Store Manager
JONATHAN GRANGER Director, Corporate Development
Cristy Zarate
Alejandra Maciel
Kayla Reid
Sara Olascon
CONGRATULATIONS TO THE NEXT GENERATION OF GROCERY INNOVATORS
PETER MAYES Group Vice President Perishables and Merchandise Operations
PJ DAMIANO Merchandising Director Culinary, Sushi & Strategic Innovation
We’re proud to recognize these winners of Progressive Grocer’s GenNext Awards and congratulate all of this year’s honorees.
Tejas Rane Senior Director of Operations, Eden Green Technology 37
Diebold Nixdorf Inc. Age: 34
Chicory Age: 34
Founder and CEO, GreenChoice Age: 30
HR Business Partner, Giant Food LLC Age: 39
Age: 29
Age: : 33
Store Manager, Giant Food LLC
Catherine Mancuso Store Manager, Giant Food LLC
John Trainor III Category Manager, Giant Food LLC 29
Director of Culinary, Sushi and Strategic Innovation, The Fresh Market Age: 38
Merchandise Operations, The Fresh Market Age: 39
Director of Business Development, Frieda’s Branded Produce Age: 35
Nicholas Koch Head of Wellbeing, The Giant Co. Age: 36
Head of Customer Success, Flashfood Age: 30
Ryan Jones Operations Senior Director, Festival Foods Age: 36
Abby Massey Business Development Senior Manager, Fairtrade America Age: 37
WonderBar ® Merchandiser
For coolers, freezers and center store
WonderBar ® Trays
More ways to boost productivity
Standard Tray with Finger Product Stop Mini Tray
Dual Lane Tray
n Made from U.S. steel and heavy-duty wire frames.
n Multiple-depths range from 13" to 24".
n Adjustable-widths adapt from 1 3/4" to 17 1/2".
n Tool-free installation.
n Bar and shelf capable.
n Auto feed any product.
Radius or Square Tray Sidewalls
Oversize
Double-Wide Tray
Standard Tray with Locking, Molded Pusher
Create Exciting Cross-Sells
with Dual Lane merchandising
n Fit many more items, sell families of products in different sizes and increase impulse buying with cross-sells and adjacencies.
n Asymmetrical lanes sell different-width products.
n Each lane adjusts to fit products as small as 13/4" wide.
n Unique design features a separate paddle to push each item forward individually in its own lane.
WonderBar® Dual Lane Trays
Display Cheese & Salad
Improve rotation and reduce shrinkage
WonderBar® Trays
n Face more packages, accommodate a wider range of shapes and sizes, restock easily, and manage dated produce better.
n Air baffles maintain product temperature and extend shelf life.
n Durable cooler-capable steel construction ensures long life.
n Trays lift out for rear restocking and proper rotation.
n Versatile spring tension is gentle on delicate produce.
Cooler-Capable EWT ™
Expandable Wire Tray for refrigerated retail
n Quick drop-on, one-piece installation.
n Accommodates any style or size package adjusting from 3 3/8" to 17 1/2" lane width.
n Various built-in mounting capabilities available based on shelf component.
n Molded pusher paddle available, both locking and non-locking styles with wire- or metal-sided trays.
n Auto feed any product.
n Clear or Imprinted Front Product Stops.
n Vends oversize items like pizza.
Display & Scan Hooks Hooks for every purpose
n A simple, inexpensive design.
n Use with Quick Back® to maximize product density, provide easy mounting and relocation of stocked hooks in tight places, under shelves or in fully loaded displays, and speed re-merchandising and display changeover.
Right Angle Label Holder Hook
Economical
All Wire Hook
Slatwall Hooks
n Safer, rounded Ball-End Tips are available on all hooks at no extra charge and no minimum order.
n Use the Peg Hook Overlay to quickly convert All Wire Hooks to Scan Hooks.
Pouch Hook™ Merchandising
A new venue of product promotion
Pouch Hook™ Merchandising
n Standard and Gravity-Feed options keep items forwarded and automatically faced.
n Tool-free installation on most common gondola and cooler uprights.
n Stocked in 4 lengths compatible with all standard shelf sizes allowing mixed use in display.
Flip-front Label Holder swings up for easy access and product removal.
Protect Your Merchandise
Anti-theft security hooks
Scan Lock® Hooks
n Easy-to-use, inexpensive key-lock system.
n Prevent the removal of any stock or display 1 or 2 items unlocked to prevent sweeping.
Anti-Sweep™ Hooks
n Camel-back profile prevents sweeping while providing direct access for customers.
n Flip Scan® Label Holder swings up and out of the way.
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Division Labor and Expense Manager, The Kroger Co./ Columbus Division Age: 27
The Hershey Co. Age: 33
C
Ben Glover Vice President, Finance
Dillon Folk Store Leader, The Kroger Co./ King Soopers Division Age: 29
Bhrunella Gibson District HR Leader, The Kroger Co./King Soopers Division Age: 25
District Human Resources Leader, The Kroger Co./Houston Division
Store Leader, The Kroger Co./ Dallas Division Age: 34
Fresh Sourcing ManagerVegetables, The Kroger Co./ Enterprise Sourcing Age: 32
Fred Meyer Division Age: 30
Columbus Division Age: 34
FEATURE 2024 Awards
Category Manager, The Kroger Co./Merchandising Age: 37
Store Leader, The Kroger Co./ Michigan Division Age: 35
Joshua Morgan Senior Business Owner, The Kroger Co./Retail Operations Age: 33
Associate Communications and Engagement Manager, The Kroger Co./Nashville Age: 30
HR Senior Manager – Learning and Development, Lidl US Age: 30
Leader, The Kroger Co./
Age: 38
Age: 31
Congratulations Robert Cabili!
We’re thrilled to celebrate Robert Cabili, VP of Sales at Continental Fresh, for receiving Progressive Grocer’s GenNext Award.
His leadership in driving our Water For All program has transformed our corporate social responsibility, delivering clean water to communities in need while strengthening brand loyalty and consumer engagement.
Thank you, Robert, for your dedication and innovation!
Store
Nashville Division Age: 31
COLDEST-EST IN THE GAME.
Adriana Stoddard
Emerging Trends in Pork
AFFORDABILITY AND GREATER OPTIONS HELP LIFT THIS PROTEIN AT A TIME WHEN SHOPPERS ARE SEEKING ANSWERS.
By Lynn Petrak
more, as today’s meat-buy ing shoppers look for products that meet their lifestyles, tastes and budgets.
Pork remains a dietary and meat department staple. Per capita pork consumption in the United States was 50.2 pounds in 2023 and is expected to edge up by 0.5 pounds for 2024, according to the U.S. Department of Agriculture (USDA).
The Value Proposition
On the value front, the supply-and-demand situation is steady for fresh pork, which has translated to comparatively even pricing and availability. According to the USDA, the total year-to-date hog harvest is up 1.3% versus 2023. In September, the Pork Checkoff projected that pork production this fall should increase by 3%, keeping supplies fairly stable through the first half of 2025.
In addition to the economics of the pork sector, other macro trends, like the higher rate of inflation for away-from-home dining, have made this protein appealing at the point of sale.
“With the rising costs of dining at restaurants, more people are looking for fresh, exciting ways to enhance their meals at home while taking inspiration from their favorite restaurant meals,” says Monica Camarin, senior brand manager for the Prairie Fresh line of pork produced by Merriam, Kan.-based Seaboard Foods. Camarin adds that Prairie Fresh’s USA Prime cuts allow consumers to make restaurant-quality meals at home in a way that doesn’t break the proverbial bank.
Rikki Ingram, director, beef and pork marketing at Springdale, Ark.-based Tyson Foods, also underscores the value that this protein brings to the table. “Pork has a unique place in the market, with a health profile that can — in some cases — rival chicken, and a price point that makes it more appealing than beef to many cost-conscious consumers. The latter is especially important this year as consumers face ongoing economic pressure,” says Ingram, citing FMI’s 2024 “Power of Meat” report finding that 45% of shoppers are changing what kind of meat and poultry they purchase to save money.
As pork consumption ticks up this year, lean cuts like tenderloin are performing well, thanks to their versatility.
Key Takeaways
The supply-and-demand situation is steady for fresh pork, which means comparatively even pricing and availability. Pork consumers can maximize value by preparing and enjoying it in different ways
Pork brands and meat departments can enhance and add to the taste experience with seasonings, marinades and other additions.
Proteins
The Versatility Diff erentiator
While shoppers may pick up pork after comparing it to other fresh proteins like beef, they can also maximize value by preparing and enjoying it in different ways. The National Pork Board touts the versality of pork, which spans a wide range of retail cuts. According to a recent sensory analysis commissioned by that group, pork has more than 111 unique fl avor nuances; those fl avors range from sweet and fruity tones to clove, hazelnut and mushroom notes.
“This analysis not only lets us pinpoint the best cooking methods to make sure pork’s unique fl avor shines, no matter if a top chef or mom is preparing it, but also gives us a roadmap for pairing plants with pork to make sure eating healthy does not have to be boring or fl avorless,” Dr. Kristen Hicks-Roof, director of human nutrition at the Des Moines, Iowa-based board, explained when the research was released in June.
Pork producers also emphasize the versatility that pork brings to the retail meat department and, ultimately, kitchen tables. “Pork carries flavor exceptionally well,” asserts Camarin. “With the variety of lean cuts available at exceptional price points, health benefits and culinary versatility, it’s a wholesome protein source.”
Ingram agrees that pork’s versality is a strong selling point for current and future meat consumers. She notes that “continuing to appeal to younger generations is critical for ongoing growth for fresh pork. Consumers – especially these young consumers – seek bold and globally inspired flavors, as well as quality and convenience. With 111 flavor nuances, there’s ample opportunity for pork to deliver the tasty experience they’re looking for, while providing value as a versatile and affordable protein.”
Today’s pork products reflect that versatility. For example, since pork belly has become a popular meal in restaurants, there are opportunities for grocers to carry and promote fresh and heat-and-eat pork belly products. Similarly, pork shoulder is the basis for many foods that hold a certain cultural or regional cachet, like the popular Puerto Rican dish of pernil and Mexican-style carnitas.
Heading into the holiday season, food retailers can highlight pork products for holiday meals. There’s even room for pork on turkey-centric Thanksgiving: A 2023 survey from Willmar, Minn.-based Jennie-O showed that nearly 40% of Americans also like to serve
“Pork has a unique place in the market, with a health profile that can ... rival chicken, and a price point that makes it more appealing than beef to many costconscious consumers.”
—Rikki Ingram, Tyson Foods
ham on that holiday. Likewise, a variety of pork cuts, including roasts, tenderloins and chops, can be suggested for Christmas meals that may be more budget-friendly than those showcasing pricier beef tenderloins or rack of lamb.
Pork’s Variety Show
Pork packs its own flavor, depending on the cut. Indulgence-seeking consumers can satisfy their craving for richness with roasts, ribs and bellies, while those looking for leaner profiles and eating experiences can opt for offerings from the loin.
In addition to the inherent variety that comes from a particular cut, pork brands and meat departments can enhance and add to the taste experience with seasonings, marinades and other additions.
Seaboard’s Prairie Fresh brand, for example, recently unveiled a limited-time Hatch chile pork tenderloin as part of its Prairie Fresh Signature line. “We also pay attention to trending flavors,” explains Ryan Barnett, market insights manager at Prairie Fresh. “For example, we saw that dollar sales of foods with Hatch chile in the flavor profile have grown each of the past four years. In fact, Hatch chile flavor sales in the U.S. are now more than double what they were four years ago. We were able to tap into that market desire and deliver a product consumers were clamoring for.”
Tyson also has more fresh pork selections with flavor additions. “As convenience remains king for many consumers, products that make meal preparation easier, such as pre-seasoned and marinated meats and meal kits
The demand for flavor is evident in limited-time offerings like Prairie Fresh's Hatch Chile Pork Tenderloin.
The Prairie Fresh Prime line from Seaboard Foods delivers on an elevated eating experience akin to dining in a restaurant.
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SOLUTIONS Proteins
help simplify meal prep while allowing for flavor innovation and discovery,” says Ingram.
Another brand, Smithfield, has broadened its portfolio to include more flavor-forward products. The Smithfield, Va.based company recently rolled out fresh pork picnic shoulder roasts in Sweet & Smoky and Chipotle varieties and added a Lemon & Garlic marinated fresh pork loin filet.
Ground pork is another carrier for flavor. In mid-2024, Coleman All Natural Meats introduced ground pork sausage in Mild Sweet Italian, Hot Italian, Chorizo, Mild Breakfast and Hot Breakfast flavors.
Within the bacon subcategory, consumers have more choices than ever, thanks to varying thicknesses and seasoned bacon products. “Consumers are also showing interest in steak-cut, or extra-thick-cut, bacon,” says Barnett. “According to recent Circana data, retail units of these cuts are up 44% versus prior year, while standard cuts of bacon are only up 0.6%. Even with the stress of recent inflation, shoppers may see this as a way of indulging at home.” To that end, Seaboard Foods now offers a newer Steak Cut Bacon under the Daily’s Premium Meats brand that’s billed as “thicker than thick.”
Pork as an ingredient is likewise used in a greater range of ready-to-prepare and readyto-eat products. Recent examples include Chinese Style BBQ Pork Bao Buns from
Asian frozen food brand Laoban and fully pork meatballs from Jones Dairy Farm.
Finally, to showcase the attributes of pork, producers and grocers are finding ways to provide consumers with new ideas as they’re entering year five of frequently cooking at home and looking for recipes that are appealing yet convenient.
“We also educate consumers on how to pick the best cut of pork by working with chefs and pitmaster ambassadors like Melissa Cookston and Matt Abdoo, who have cultivated careers on choosing the best of the best in terms of quality,” observes Camarin. “They not only share their own recipes and preparation, but they share tips on what they look for when browsing the meat case for their own meals.”
Innovation in different pork forms, including grinds, reflects consumer interest in variety and value.
To educate consumers about how to prepare pork properly, brands are leveraging chef partners, social media channels and in-store recipe tips.
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New Merchandising Strategies for Bakery and Deli
GROCERS AND CPG MANUFACTURERS
EMBRACE TRENDS AND EVOLVING SHOPPER EXPECTATIONS.
By Emily Crowe
rocery’s perennially popular deli and bakery departments have seen a lot of changes recently, from the pandemic-driven demise of salad bars to the rise of artisan breads and artfully decorated baked goods. As such, merchandising within the bakery and deli sections has become an ever-evolving task, although the latest consumer trends are offering clues to grocers and CPG companies about doing so successfully.
Tapping Into Trends and Evolving Tastes
According to recent research from Arlington, Va.-based FMI – The Food Industry Association, the in-store bakery remains a powerful supermarket destination, with a full 95% of shoppers eating a bakery item at least occasionally, and 63% eating a bakery item on a weekly basis. Further, 72% of shoppers say that they buy indulgent treats (such as doughnuts, cakes, cookies and pies) at the same store where they purchase their groceries, with a majority of these purchases being impulse buys.
St Pierre Bakery has found that the in-store bakery shopper is looking for inspiration and new ideas.
Over in the deli department, which is seeing some of the biggest gains in supermarkets, bold new flavors and limited-edition products are two key drivers of sales. Many grocers are spotlighting items with these attributes, while others are figuring out a unique mix of products for both deli and bakery to grab their customers’ attention.
For Lidl, that product mix and merchandising is currently focused on stocking the baked goods that U.S. shoppers want.
“These new offerings are part of our strategic pivot here at Lidl US; bagels and doughnuts, in particular, are a testament to our commitment to bring more of what U.S. consumers expect to our assortment,” says Tod Seiling, VP fresh at Lidl US, which is also based in Arlington. “We pride ourselves on the quality and consistency of our bakery items, and we’re excited to continue tailoring our baked goods to ensure we’re delivering the best experience for our shoppers.”
Taking another tack, Smithfield Foods recently launched its Made for More campaign in an effort to help consumers think creatively
Key Takeaways
Retailers are figuring out a unique mix of products for both deli and bakery to grab customers’ attention.
Marketing campaigns like Smithfield Foods’ Made for More campaign, which encourages consumers to use the company’s offerings in creative ways, can create new merchandising opportunities for grocers.
Unique fixtures and displays add oomph to traditional bakery and deli merchandising and are also important differentiators.
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Merchandising
when using its line of meats and cheeses, and so has created new merchandising opportunities for grocers.
“Our deli programs go beyond product offering by also implementing best practices for retailers to draw attention to the graband-go section and giving consumers inspiration for deli options, including using new condiments, exploring beyond the traditional sandwich, and using descriptive language to stimulate and engage consumers in-store,” Lauren Talbert, senior director of marketing at Virginia-based Smithfield Foods, tells Progressive Grocer.
Fixtures and Displays
Employing unique fixtures and displays to add oomph to traditional bakery and deli merchandising has also become an important differentiating factor of late. For St Pierre Bakery, a fundamental understanding that the shopper mission in an in-store bakery is different from the shopper mission in center store is the cornerstone of its innovation and strategy in how it presents its products.
“Our research has shown that the in-store bakery shopper is looking for inspiration, for new ideas and impressive items to help them entertain at home,” explains Jake Huber, U.S. sales director for the Manchester, U.K.-based company.
As such, St Pierre aims to “offer a taste of Paris with every meal” as part of its in-store brand experience. While its Eiffel Tower displays aren’t practical for every store, the company has developed a ta-
ble-topper version to help drive the same sense of theater and understanding that its items are premium offerings. According to Huber, having that understanding means that shoppers are more likely to upgrade when they make accompanying purchases like deli meats and cheeses.
Additionally, St Pierre has developed cross-merchandising solutions with its Parisian-inspired “knee-knockers” that allow retailers to cross-merchandise the brand’s products with chilled goods. Further, the company is testing new displays, inspired by Paris’ newsstands, to take over aisle ends and offer additional in-store theater to drive shopper engagement.
Today's deli shoppers are seeking bold new flavors and limited-edition products.
Sauces, Spreads & Dips
Spreading Versatility
PRODUCTS WITH MULTIPLE USE OCCASIONS ARE DRIVING SAUCE, SPREAD AND DIP SALES.
By Debby Garbato
asting food wastes money, particularly in a market in which food prices have increased almost 26% since November 2020, according to statistics from the U.S. Labor Department’s Bureau of Labor. This has boosted the popularity of dips, sauces and spreads with versatile use cases, so that when the party is over, a dip that pairs well with crackers might be just as tasty the next day with fried eggs or on a sandwich.
At the same time, shoppers still want products that are natural, organic and/or have clean ingredients. They also crave Asian flavors, hot and spicy formulations, and plant-based foods. Items for people on special diets are also making inroads.
Available in single-serve 4-packs, Good Foods' Avocado Mash doubles as a dip and recipe ingredient. Pictured above are several avocado toast serving options.
“Consumers benefit from the versatility of these type [of] products, which they can serve for both snacking occasions and to elevate a main dish,” says Robert Johnson, perishable grocery program and category manager at Portland, Ore.-based New Seasons Market. “Think sweet mini peppers dipped into a cream harissa hummus, or using Truff jalapeño lime hot sauce to add a refreshing kick to eggs.”
Foods with healthy characteristics have been popular for some time, but social media influencers and online recipes are making shoppers more aware of sauces, spreads and dips with these attributes. “Many brands are focusing on plant-based alternatives, organic certifications and allergen-free options, making products more inclusive to different dietary needs,” adds Johnson.
“TikTok-inspired recipes or viral flavor profiles, like spicy or umami-rich sauces, drive awareness to these categories, which typically aren’t the main show.”
Multipurpose Avocados and More
One versatile food is the avocado, gracing everything from dips and spreads to salads, burritos and sandwiches. Made with just four ingredients (Hass avocados, black pepper, sea salt and lemon juice), Good Foods Group’s Avocado Mash spread works well for snacking, meal prep and school lunches, according to Shannon Maher, chief growth officer at the Pleasant Prairie, Wis.-based company: “People may use it as a dip when friends are over or as a pre-made ingredient for their favorite recipe. Value and versatility are important.”
At Bonne Maman, an Andros brand, versatility drives growth, as exemplified by its August launch of hazelnut chocolate and peanut chocolate spreads. “Expanding use occasions has been instrumental in capturing market share,” notes a company spokesperson. “Consumers can elevate their go-to snacks at breakfast time, as recipe ingredients, as toppings, or enjoy the spreads stand-alone. Fifty percent of consumers we queried eat spread from the jar.”
The non-GMO spreads contain no artificial ingredients and have
a creamy texture sans product separation or palm oil. “They meet consumers’ ongoing need for label transparency and premiumness while offering better taste and healthier ingredients,” adds the spokesperson.
At Castello Cheese, an Arla brand, Kaitlin Sautner, senior commercialization manager, labels the versatility trend “value added.” The brand’s Cracked Pepper Dip can be “used as a spread or sauce for cooked noodles, [and] in hot or cold applications,” she notes. “Consumers are money conscious. ... People want more bang for their buck.”
“We’re adjusting our portfolio to fit flexitarian eating habits with dairy- and produceforward products with and without protein.”
—Shannon Maher, Good Foods
Key Takeaways
Consumers want sauces, spreads and dips that they can serve for both snacking occasions and to elevate a main dish. They also crave clean ingredients, Asian flavors, hot and spicy formulations, and plantbased foods.
Additionally, items for those on special diets are making inroads.
The whipped, airy dips — which also include Garlic & Herb and Paprika & Chili — are made with natural ingredients and contain no stabilizers, artificial ingredients or preservatives. They are produced with buttermilk, a natural stabilizer that “gives them a long shelf life,” explains Sautner.
Plant-based foods don’t just appeal to vegetarians; they’re also being embraced by omnivores wanting to consume less meat. “Brands are adjusting to the rise of ‘flexitarians,’ asserts Maher. “People want more plants in their diet but aren’t vegans. We’re adjusting our portfolio to fit flexitarian eating habits with dairy- and produce-forward products with and without protein.”
Hot, Spicy and Asian
Over the decades, the American palate has grown hotter and spicier as people embrace ethnic cuisines and new ingredients. “Spice levels are going up,” affirms Chef Suhan Lee at Get Saucy, which provides options for those on restricted diets. “People are ready to have more fun with food but expect more from it.”
At Pelham, N.Y.-based DeCicco & Sons, Joseph DeCicco Jr., partner and head of purchasing, identifies Truff’s hot sauces as trending. Huntington Beach, Calif.-based Truff offers Truffle Hot Sauce and Green Hot Sauce and will soon launch a “straight” buffalo sauce.
“These are all spins on classic preparations. They can be used on eggs, sandwiches and pizza,” says DeCicco. “People are subbing out classic condiments like ketchup and mayonnaise with new, modern takes.” He also cites the ongoing popularity of hot honey sauce.
Hot honey is also important in dips. Cedar Mediterranean Foods debuted Topped Organic Hot Honey Hummus last spring, aligning with “the growing popularity of spicy
SOLUTIONS Sauces, Spreads & Dips
Cedar’s EVP of marketing. The hummus combines the sweet notes of honey with the spicy taste of chili, making the product “the perfect balance of sweet and savory with a slight kick,” she adds. “It offers a unique flavor palate not often seen in hummus.”
In May 2024, Haverhill, Mass.-based Cedar launched three feta dips with bold ingredients: Spicy Red Pepper, Kalamata Olive, and Garlic & Chive. The non-GMO dips are organic, natural and clean label.
Consumers use Bachan's Japanese Dipping Sauce to enhance enverything from chicken tenders, fries and burgers to summer rolls and hot dogs. It also functions as a salad marinade.
Additionally, Asian flavors are continuing their momentum, “including sauces, anything ramen-related and anything that goes with it,” says DeCicco. “I think social media is driving it.” At DeCicco’s, the trend is heavily influencing barbecue sauce options, with both Kinder’s (Japanese) and Bon Chon’s (Korean) products being popular.
Kinder’s Japanese BBQ Cooking Sauce & Glaze is a savory blend of soy sauce, ginger and garlic, sans gluten or high-fructose corn syrup. The brand recently relaunched its sauce line in user-friendly plastic squeeze bottles, observes DeCicco. Plastic bottles are easier to use and lighter than glass. “They’re awesome sellers,” he adds.
In August, Bachan’s Japanese Dipping Sauce introduced a clean-label vegan product made with traditional Japanese ingredients, including neri goma (stone-ground sesame paste), suri goma (crushed sesame seeds), white miso and real ginger, “which instantly brings umami-filled flavor to any dish,” says Justin Gill, founder and CEO of Sebastopol, Calif.-based Bachan’s. Most dipping sauces, he adds, are ketchup- or mayonnaise-based.
Gill notes that consumers “use our dipping sauces in various ways — on summer rolls and chicken tenders; on fries, burgers and hot dogs; and as a marinade for cucumber salad and much more.”
Flavor for All
For its part, Get Saucy is targeting special diets with sauces and seasonings for people with autoimmune diseases and food allergies. Lee, whose partner has Crohn’s disease, explains that people living with this condition must avoid foods like seed oils, tree spices, tomatoes and other products, making their diet “very bland … but they want flavor.”
Get Saucy addresses the flavor challenge with specific ingredients. Its new tomato-free marinara, for example, contains meat, carrots and butternut squash. “Nothing odd,” notes Lee. There are also a tikka masala and a barbecue sauce. “Some ingredients may not be familiar,” he admits. “They’re there for nutritional and functional reasons and are described on our website.” The line will eventually contain about a half-dozen SKUs.
Flavors were chosen due to their broad appeal and user versatility. In addition to people with dietary restrictions, research uncovered interest from those concerned with fitness and health, says Lee. The foods’ clean-label ingredients come from small, organic farms.
Better Safe
DILIGENCE IN MAINTAINING PROPER PROCEDURES REMAINS CRITICAL.
By Mike Duff
hanks to the recent recall of Boar’s Head deli products, food safety is on the minds not only of consumers, but also of members of the food industry who have to deal with the consequences of recalls, as well as instances of foodborne illness both as they occur and as regulators try to prevent them from occurring. Additionally, new concerns are on the horizon as FDA moves toward implementing the Food Traceability Final Rule, currently scheduled to take effect in January 2026. The final rule will add extensive documentation of designated produce, seafood and dairy movement through the supply chain.
When it comes to retailers and food safety, the challenge today is less one of innovation in technology and processes, and more one of coping with specific and general conditions ranging from location to labor to training and education.
It’s Happening in Brooklyn
his store do likewise. It’s not just having the knowledge, though — it’s consistency in application and dedication to having a regular program of hygiene, in addition to ensuring product is properly handled and, if necessary, pulled if it presents a problem.
Food safety in stores is a full-time job, according to Phil Penta, managing partner of 3 Guys From Brooklyn, in the famed New York City borough. He ought to know: His operation, a fruit and vegetable market/grocery store, has racks of mostly perishable products on both sides of its corner location. Not only that, but the store is open 24 hours, seven days a week. Further, it’s located a short distance from a park harboring any number of creatures that no one would want in a store and, in 3 Guys’ case, an attached warehouse.
In response, Penta has educated himself on food safety, taking courses in Hazard Analysis and Critical Control Point (HACCP) — the cornerstone of food safety — and he has workers who process fruits and vegetables in
“We do a really good job of cleaning around the clock,” says Penta. “It’s constant vigilance and maintenance built into an everyday routine. … People need to feel the stuff is clean and they want to take it home and feed it to their families.”
Key Takeaways
Today’s food safety challenge is less one of innovation in technology and processes, and more one of coping with specific and general conditions.
3 Guys From Brooklyn has all of its workers who process fruits and vegetables take food safety courses.
The use of commonly available technology can help ensure that food safety procedures in stores are followed correctly.
Food safety must be integrated throughout the business culture so that everyone has a sense of responsibility.
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Food Safety
Stringent Safeguards
At Draeger’s Market, which operates four gourmet groceries in the San Francisco Bay Area, co-owner Richard Draeger notes that the approach to food safety is comprehensive and consistent. Food production at the South San Francisco, Calif.-based operation goes beyond processing fruits and vegetables, thereby introducing additional food safety challenges.
“As a company, we’re a little bit unique in the sense that we operate our own commissary for deli and for bakery products, so the degree of safeguards we put in place in production are stringent and ensure we do not have a food safety issue,” he observes.
Draeger’s is careful in choosing vendors, with attention paid to reputation regarding product quality and safety. Often, food safety issues emerge from a supply chain that has become more elaborate over time, says Draeger, “so you have to have good traceability in place in your production environment, and that traceability is only possible through technology platforms, and those technology platforms are very complex to operate, in and of themselves.”
Of course, outside vendors can be sources for traceability help, and traceability technology is something that Draeger’s has been exploring, but the use of commonly available technology can help ensure that food safety procedures in stores are followed correctly. The devices commonly carried can suffice to record and forward the accomplishment of procedural mandates, which can even include photography to ensure that something was done correctly.
Further, leadership is critical to ensuring that food safety is both a priority and a respected practice. Draeger’s relies on the professionalism of its food safety management and organization to maintain sanitary conditions.
Well-Trained Associates
At Carson, Calif.-based Good Food Holdings, Lynn Melillo, VP of asset management for the Bristol Farms, Lazy Acres Natural Market and New Leaf Community Markets banners, also points to operations as the place where best practices have to be maintained critically.
“The biggest challenge in food safety is ensuring all employees are properly trained in safe food-handling practices,” observes Melillo. “Even though we have multiple levels of training, safe practices are often overlooked due to labor challenges and leadership oversight. We address these challenges by requiring stores to complete a food safety self-audit each day to capture the training opportunities that exist. We also have a food safety manager who visits the stores regularly to identify areas of opportunity and conduct specific food safety training with the employees.”
To help ensure that employees are up to speed when it comes to food safety, the company recently launched a regular feature meant to boost awareness.
“We added a food safety topic each month that is sent to our stores for posting within the perishable departments,” continues Melillo. “We believe this helps with all stores focusing on a single food safety topic. It is shown on digital boards for access and reinforcement to build on our food safety culture. We work at ensuring
“It’s constant vigilance and maintenance built into an everyday routine.”
—Phil Penta, 3 Guys From Brooklyn
we keep managers up to date with food manager certifications. We have recently signed an agreement with a company that offers online training. This takes about six hours of time. After completing training, an online test is offered, with our food safety manager proctoring the test at each store location.”
Third-party providers can give food safety operations a leg up by employing outside expertise, even if vendor employees also need to be monitored at least occasionally to ensure they’re properly fulfilling their roles.
According to Melillo, her banners “employ a third-party overnight maintenance crew to complete a detailed scope of work for complete cleaning and sanitizing of our locations, front and back of house,” she says. “The vendor is managed by the food safety manager. We believe this provides a clearer focus on achieving clean and safe stores. It also continues to raise the cleanliness standards and build on the food safety culture.”
Remember the Basics
For her part, Hilary Thesmar, chief science officer and SVP, food and product safety at Arlington, Va.-based FMI — The Food Industry Association, notes that the basics matter. Processes that keep food safe have already been developed and widely adopted, especially in the case of HACCP procedures.
To evaluate the ongoing progression of food safety in the marketplace, it’s critical to have solid professionals in place and the right support, she adds. Companies should incorporate food safety professionals into more of their functions, such as reviewing new product and equipment purchases to identify potential problems like new ingredients that might cause allergic reactions in some consumers.
Further, it’s crucial that food safety professionals’ expertise be applied when executive decisions are made. Food safety must be integrated throughout the business culture so that everyone has a sense of responsibility, including line workers who may be the first employees to see that something might be wrong.
Good Foods Holdings maintains extensive, up-to-date food safety practices and training procedures to build its food safety culture.
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