2010 Deli Report
Prepared proteins and lunchmeats are fueling supermarket deli sales.
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Higher Education
Ensuring shoppers can prepare meat dishes in appetizing manners is becoming an important goal of protein merchandisers.
The more versed consumers are in proper cooking methods, the greater the sales opportunities.
A key challenge is getting wide segments of shoppers—particularly younger consumers who lack basic cooking skills—comfortable in the kitchen.
Among retailers’ tactics are having meat department associates prepped to answer customers’ questions and make meal recommendations, and affixing on-pack cooking labels to proteins.
While neither method is being used by all operators, some analysts say they are two of the most effective ways of educating shoppers.
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An Online Advantage
The revised BeefRetail.org Website provides retailers with new merchandising resources.
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Butterball LLC Introduces Turkey Chubs and Turkey Franks
Butterball LLC, Garner, N.C., is introducing two “better for you” turkey products—Fresh Ground Turkey in chub packages and Premium Turkey Franks.
The Fresh Ground Turkey—which Butterball states has 50 percent less fat than ground beef—is available in one-pound packages in three varieties: All Natural 93-Percent Lean, All Natural 85-Percent Lean and Seasoned 91-Percent Lean.
Premium Turkey Franks, which are sold in one-pound packages, have 33 percent less fat than beef franks, zero trans fat and no fillers or artificial colors, the company reports.
The franks are available in three varieties: Premium Turkey, Premium Bun Size Turkey and Premium Jumbo Turkey.
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