Insights to Watch from IDDBA's 'What's in Store 2015'

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Insights to Watch from IDDBA's 'What's in Store 2015'


Alternative channels are encroaching on traditional grocery's turf, snacking occasions continue to rise, and bakery shoppers are equally concerned about high-fructose corn syrup as they are about trans fats, according to the International Dairy-Deli-Bakery Association's (IDDBA) annual trends publication, "What's in Store 2015." 

As 2014 comes to a close, retailers can look for the following trends to take shape in the coming year, according to IDDBA.

  • Projected loss of more than 2.5 percent of the market share for traditional retail, as wholesale clubs, supercenters and dollar stores continue to grab a share of sales. 
  • Being an “enjoyable place to shop” is one of the key ways to make a store a destination—more important than helping shoppers get the most for their money. 
  • Fifty percent of the U.S. population will be over 50 by 2019, leaving the retail landscape with two distinct types of shoppers: Boomers and Millennials. 
  • Snacks account for half of all eating occasions. That’s one-third of adult calories and more than two snacks per person per day. 
  • Freshness is a key reason to shop the perimeter of the supermarket, but only 36 percent of bakery shoppers say their preferred store does an excellent job of providing fresh bakery items. 
  • Consumers who shop in-store bakeries are as worried about high-fructose corn syrup as they are about trans fats.
  • Although per capita yogurt consumption has quadrupled since 1988, it’s just one-fourth of France’s per capita consumption. 
  • Deli-prepared-food shoppers value foods that are “100% natural” or have “no artificial ingredients.” 
  • Millennials focus on eating when the urge strikes, instead of defining eating experiences as meals or snacks. While 85 percent of Millennials say they seek healthy eating options, 88 percent say they have purchased a snack at a fast-food restaurant in the last month. 

“Evolving tastes, customer demographics, and shopping patterns continue to impact the retail food industry,” said Alan Hiebert, senior education coordinator for Wisconsin-based IDDBA. “Keeping abreast of these changes can help food retailers and manufacturers deliver the products consumers want and continue to grow their business efficiently and successfully.”

"What’s in Store 2015," now in its 29th edition, is available for $99 to IDDBA members and $399 for non-members. For more information and to order, visit IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries.