Consumers on the edge
Why grocery stores are pushing packaged foods to the perimeter
Time-crunched consumers who mostly shop the grocery store’s perimeter may be finding retailers are displaying more packaged foods in the areas traditionally reserved for fresh produce.
It’s being done to ensure the packaged and processed category won’t be missed, explained Christy McMullen, coowner of Summerhill Market in Toronto, while attending this week’s Grocery Innovations Canada trade show.
It’s why consumers are seeing dressings, vinaigrettes and croutons displayed near the lettuce, condiments placed near burgers and hot dogs, and crackers stocked by the cheese cooler.
Retailers are also looking for novel ways to draw consumers into their stores. This is especially true of independent retailers, which make up 30 per cent of the sector. Some grocers are partnering with well-known chefs to promote their products and entice “foodie” customers.
“You have to look at different ways, whether it’s your product offering, your prepared meals, your customer service or trying to find a new innovative product,” said McMullen, who is on the board of the Canadian Federation of Independent Grocers.
At the trade show, vendors were showcasing new products including smoked and jalapenoinfused cheeses, dips lightened with cottage cheese, glutenfree and low-sugar snacks, and dairy-free beverages. Even Fido was not left out, with organic dog treats on the menu.
Those for whom ecology is top of mind might be interested in yogurt packed in reusable glass jars. Lao Beijing Yogurt, made with a Chinese recipe using Canadian milk, is available across the country in Chinese supermarkets.
Ryan Zheng of HZ Food, which makes the yogurt, said the jars are environmentally friendly and can be reused in the home after being washed. The four flavours — blueberry and lavender, red date, plain, and organic — have no additives.
Greenbelt Microgreens of Gormley, Ont., was displaying some of the approximately 25 microgreens — including wheat grass, red choi, red and green daikon radish, buckwheat and spring pea — it grows yearround in organic soil in two greenhouses.
“Chefs have typically used microgreens as garnish on top of fancy-type dishes, but we’re promoting microgreens as a full salad complement so you can actually eat it as an entire salad,” said owner Michael Curry.
Microgreens are the early stage of a parent plant and are harvested 10 days after the first set of leaves emerge. The young plants have a higher nutritional content than older plants.
“We get a very fast crop cycle. We don’t have to deal with a lot of disease and pests that you would typically get with a longer crop and so we can have 35 crops per year,” Curry said.
The microgreens and organic lettuce are being sold in a slew of independent grocery stores and Curry said they were also available in Sobeys as of this week.
Ted Fleming launched his Premium Near Beer company in 2013 after a health condition forced him to give up alcohol.
“But I still wanted to enjoy a beer or a glass of wine with friends and family and socially be able to participate in the culture of drinking that we have in North America.”
The company offers about 20 non-alcoholic beer products, a dozen wines, non-alcoholic cider and alcohol-free spirits including whiskies, rum and gin.
“People can make their favourite cocktails in either a mocktail format with no alcohol or what’s called a low-octane cocktail with multiple spirits. They can reduce the alcohol content of those and maybe have one or two before they go home and still be fine the next day,” he said.
The products are available online and in a few bars and restaurants.