SugarCreek: Brandworthy Food Solutions

The Key to Staying on Top of Flavor Trends? Mixing Old and New.

Posted by SugarCreek

Dec 14, 2015 2:30:00 PM

Korean barbecue madness. The locavore movement. Artisanal toast. Seaweed. The food truck as the casual usurper of the Michelin-starred restaurant. Food trends change so quickly that it is nearly impossible to keep up with them. Do you remember the Cronut? Have you heard that fonio is the next quinoa? Listening to a table of foodies get heated up about the latest fads in flavor is like listening to the banter at the Mad Hatter’s tea party. As chef and author Anthony Bourdain put it: “This is The Era of Crazed Oral Gratification.” Today, even average grocery shoppers are inundated with flavor trends better suited to science fiction. A bag of Southern Biscuits and Gravy Lays potato chips… really? It appears so. And it’s all part of the seismic food culture shift in America.

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Topics: Retail

Turkey Bacon: Key to Winning the Breakfast Wars?

Posted by SugarCreek

Nov 13, 2015 12:30:00 PM

While Americans still love their bacon—chowing down about 18 pounds of it every year—consumers are showing more interest in the nutritional impact of their food purchases. Healthier alternatives to traditional breakfast foods, like turkey bacon, are rising in popularity. Now, even health-conscious grocery shoppers can have their bacon and eat it, too. Healthier and gourmet breakfast options have been steadily gaining ground over the last decade, and brands that offer upscale updates on traditional flavors can build market share by capitalizing on consumer demand for healthier twists on their traditional favorites.

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Topics: Bacon, Retail, Food Service, Proteins

As Demographics and Culture Change, So Do Americans’ Shopping Habits

Posted by SugarCreek

Oct 26, 2015 1:00:00 PM

With Sriracha, shisito peppers and ginger once again topping the list for the hottest food industry trends, it’s clear that Asian and Latin-inspired flavors have truly gone mainstream in the United States. Shifting demographics, coupled with Millennials’ preferences for global flavors, are driving a major shift in ready-to-eat (RTE) foods, fast-casual concepts and even grocery store offerings. From breakfast tacos to sushi, Latin American and Asian foods are in-demand, RTE staples for Millennial grocery shoppers. Is your brand prepared to capitalize on this major shift in food consumption?

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Topics: Retail, Trends

Our 5 Best Posts on Grocery Shopping Trends

Posted by SugarCreek

Oct 20, 2015 8:30:51 AM

With the Grocerant Summit in full swing, everyone is talking about the evolution of the modern consumer. Americans are changing the way they eat and shop for groceries, and retail brands need to stay on top of these evolving trends lest they fall out of favor. Need to know what grocery shoppers are looking for? Take a look at our 5 best posts from 2015 that dig into popular grocery shopping trends.

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Topics: Retail

How Far Down Does the Clean Label Rabbit Hole Go?

Posted by SugarCreek

Oct 12, 2015 1:30:00 PM

“Count chemicals, not calories”– that’s the new motto grocery shoppers are increasingly embracing as consumers push for cleaner food labeling and steer clear of foods with unfamiliar ingredient lists. According to a survey in Nutrition Business Journal, high-fructose corn syrup is at the top of consumers’ least-wanted ingredients, followed by partially hydrogenated oils and trans-fats. Not far behind: any ingredients that sound like they belong in a chemistry lab and not a kitchen, reports WebMD. While the Nutrition Business Journal survey found that most consumers were not familiar with the term “clean label,” they certainly understood what it meant.

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Topics: Retail

Will a Sous Vide Label Perk the Interest of American Consumers?

Posted by SugarCreek

Oct 2, 2015 11:00:00 AM

Grocery shoppers are changing. They want foods that are quick and convenient, but they demand high quality, as well. One quarter of shoppers say that their top priorities in food are short ingredient lists that only include ingredients that they recognize. Sous vide is a great way to give them what they want and keep them coming back to your brand.

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Topics: Sous Vide, Retail

Niche Products: A Good or Bad Decision for Brands?

Posted by SugarCreek

Sep 21, 2015 1:00:00 PM

Every so often, a food fad will take hold of grocery shoppers. Whether it's low-fat, low-carb, paleo, gluten-free or some other idea, people will suddenly decide that it's necessary for health or weight loss, and many brands will eagerly pursue this new market, churning out niche products to fill these new demands. While no one can doubt the short-term success of catering to fads, it’s less certain that it can be sustainable as a long-term strategy.

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Topics: Snackification, Retail

Sous Vide Is the Answer to RTE’s Clean Labeling Woes

Posted by SugarCreek

Sep 14, 2015 12:30:00 PM

Ready-to-eat (RTE) foods have, traditionally, been a category dominated by sodium- and preservative-laden packaged meals. But with the clean labeling trend overtaking the food industry, brands are rightly concerned over how they can market their RTE meals as “clean label” products. Could the sous vide process make clean labeling easier for food manufacturers while still satisfying grocery shoppers’ demands for wholesome products that are free from artificial ingredients or allergens?

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Topics: Retail

4 Key Traits Inform the Choices of the Modern Grocery Shopper

Posted by SugarCreek

Sep 4, 2015 1:00:00 PM

Big brands are learning that they can't continue to thrive by doing the same old things that they've always done. Grocery shoppers are changing their preferences and their habits. To keep their place in consumers' cupboards, companies must adapt to the new habits and desires that inform shoppers' behavior when they enter the store. The following four points are a few of the most important changes for brands to track.

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Topics: Retail

How Big Brands Can Compete with Made-in-Store Freshness

Posted by SugarCreek

Aug 24, 2015 1:00:00 PM

Grocery shoppers' habits continue to change and evolve. While it's expected that the sales of frozen and shelf stable foods will be flat over the next decade, sales of fresh made-in-store foods are expected to increase by 7.5% a year. So, how can makers of long shelf life foods win more market share in a stale category? By continuing to adapt and change to fulfill buyers' needs.

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Topics: Retail