The International Dairy-Deli-Bakery Association (IDDBA) recently elected its 2014-2015 officers and board of directors at its annual business meeting in Chicago.
David Leonhardi, director of tradeshows, tours and events for the Wisconsin Milk Marketing Board, was elected the association’s board chairman. He has served on the board of directors since 2002 and has been actively involved on many committees. William G. Klump, chief marketing officer for Butterball LLC, will continue to serve on the board of directors as past chairman.
Other new officers for 2014-2015 are Executive Vice Chairman John Cheesman, VP of sales for corporate accounts at Maplehurst Bakeries; Vice Chairman Jewel Hunt, group VP of pharmacy for health and wellness at Safeway; and Treasurer Erik Waterkotte, director of sales at John Morrell Food Group.
In addition to Leonhardi, industry leaders elected to serve three-year terms on the board of directors for Madison, Wisconsin-based IDDBA include: Gaetano Auricchio, VP of sales and marketing at BelGioioso Cheese; Craig Drefcinski, director-Kroger team at Hormel Foods Corp.; Peter Sirgy, EVP of sales and marketing at Reser’s Fine Foods; Philippe Surget, president of the retail division at Lactalis American Group; Erik Waterkotte, director of sales at John Morrell Food Group; and John Wellenzohn, VP of sales for the bakery and deli division at Rich Products Corp.
In addition to Klump, board members continuing to serve include: Jim Antrup, Dawn Food Products; John Cheesman, Maplehurst Bakeries; Linda Duwve, Emmi Roth USA; Rick Findlay, Whole Foods Market; Glenn E. Harmon, Pricesmart; Tim Holler, Schreiber Foods; Jewel Hunt, Safeway; Ray Lippert, Bakery Crafts; Edward R. Meyer, Schnuck Markets; Mark Rudy, Hubert Co.; Greg Schlafer, Lamb Weston; Joe Squires, Land O’Lakes; J. K. Symancyk, Meijer; Dotty VanderMolen, Advantage Waypoint; and Voni A. Woods, Giant Eagle.
IDDBA’s annual trends report now available
In other IDDBA news, the group’s latest edition of the annual trends publication “What’s in Store 2015” as well as “What’s in Store Online,” a collection of more than 150 downloadable tables, white papers and trends articles, are now available.
With 29 years of reporting, “What’s in Store” is a dairy-deli-bakery-cheese resource providing vital data on the growth, trends and category changes shaping the food industry. It’s composed of six comprehensive chapters: State of the Industry, Consumer Lifestyles, Bakery, Cheese, Dairy, and Deli.
Top highlights in the State of the Industry chapter include:
• The retail food industry is seeing a shift to smaller format stores, more online purchase and delivery options (click and collect), “drive” concepts (where consumers order online and pick up their products right from their cars at a designated spot) and a rise in new and alternative retail channels (discounters, dollar stores, specialty stores, etc.).
• Local, natural and “free-from” products continue to see positive growth as health and wellness becomes an increasingly important factor in consumer buying decisions.
• Social media has become an important “storytelling” tool to engage and connect with current and prospective customers.
Top highlights in the Consumer Lifestyles chapter include:
• Hispanic and Asian-American consumers are a growing demographic in the fresh departments. Nielsen reports that Hispanics will have $1.5 trillion in buying power by 2015, a 50 percent increase from 2010, while the average Asian American household expenditure in 2012 was $61,400, 19 percent more than non-Asian households.
• The structure of the average U.S. household is changing, with more people living alone, more adults residing in one household, fewer married couples and more children born to unwed parents, and fewer households with children.
• Men are taking a more active role in grocery shopping and making brand choices at the supermarket. Defy Media reports that more than 65 percent of men now hold primary shopping responsibilities for several product categories, with 67 percent saying they enjoy shopping for the household.
• Consumers are not only seeking more fresh and local products, they’re also willing to pay more for them. Interest in natural, organic, non-GMO and gluten-free products continues to grow.
• Dieting continues to decline, with more consumers seeking more balanced approaches to weight loss and management.
• About 50 percent of all eating occasions are snack occasions, reports The Hartman Group, with American consumers eating an average of 2.3 snacks a day.
Top highlights of the Bakery chapter include:
• Health and indulgence are top trends in in-store bakeries. Single-serve and smaller-sized offerings are trendy.
• Millennial shoppers provide in-store bakeries with sales opportunities due to their “quick-trip” shopping patterns.
• The demand for gluten-free products is spurring the use of new ingredients like rice flours, corn flour and meal, ancient grains, tubers and pulses, coconut flour and almond flour.
• New hybrid bakery products continue to roll out, as well as nostalgic sweets with a twist.
Top highlights of the Cheese chapter include:
• Consumers are seeking bold, aged flavors, but they also want clean labels and to know where their cheese is from.
• Millennials are a key demographic for specialty cheese. They like experiential shopping experiences and are adventuresome consumers when it comes to new cheeses.
• Cheese is a great source of protein for customers. Highlighting cheese’s protein content can further position it as a part of a healthy diet.
• In the U.S., the cheese category is positioned to grow 25 percent through 2018—to more than $27 billion.
• Globally, the retail cheese market is expected to grow to more than $138 billion by 2018.
Top highlights of the Dairy chapter include:
• Dairy is one of the most frequented perishable departments in the store. Consumers average 35 trips to the department per year.
• Dairy represents the second largest category for private label products.
• Protein is the buzzword in dairy products, as 71 percent of consumers report that they are seeking dairy products for their protein-plus needs.
• Growth projections are strong for the spoonable yogurt category. Expected growth is more than 20 percent through 2018 to $63 billion in sales globally.
• Dairy products align with many consumer macro trends—from indulgent options, to healthy on-the-go snacks, to global ethnic flavors.
Top highlights in the Deli chapter include:
• Millennials are more likely to use deli departments than their Boomer counterparts. Gen Y seek these values in the deli products they buy—convenience, variety for them and their children, the ability to experiment without needing culinary expertise as well as high-quality, fresh products.
• People are increasingly cooking at home and looking to improve kitchen skills. The deli can bridge the gap by providing consumers with tools or kits to make cooking at home a bit easier, while still allowing for some skill development.
• Deli operators have the opportunity to connect with shoppers by sharing more information regarding the health attributes and origins of the foods they offer. High quality and unique flavors are in demand for Millennials being exposed to an evolving food culture.
• On-trend are deli products promising innovative flavors reflecting regional, ethnic and restaurant-inspired cuisine. Department menus need to highlight small plate ideas, add-ons, time-saving options, sides and other tie-ins to home meal solutions, and customizable options.
The 224-page “What’s in Store 2015” trends report is $99 for IDDBA members and $399 for non-members, plus shipping and handling.
IDDBA FSCRP application deadline is Feb. 1
In more IDDBA news, the next application deadline for the group’s Food Safety Certification Reimbursement Program (FSCRP) is Feb. 1, for training completed Nov. 1-Dec. 31.
The IDDBA reimburses a portion of expenses to IDDBA-member retailer companies that certify dairy, deli and bakery department-level managers and associates in food safety. Since the program began in July 2003, retailers have received reimbursement totaling about $230,350 for certifying 6,231 managers and associates.
There are six FSCRP application deadlines each year for the previous testing period. More information, including the application deadline dates and corresponding testing periods, and an online or printable application are available here.