Specialty Food Magazine

Summer 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1256204

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Page 69 of 91

S12 | THE STATE OF THE SPECIALTY FOOD INDUSTRY Download the full 125-page State of the Specialty Food Industry report and 10-Year Category Tracking and Forecasts, 2020-2021 Edition at specialtyfood.com/state2020 The Specialty Food Association's State of the Specialty Food Industry report is a joint research project prepared by Mintel and SPINS/IRI. The research encompasses the three most recent calendar years of sales data and includes figures for 63 specialty food categories, pulled from the SPINS database of mainstream and natural food stores. The report also estimates online specialty food sales. Mintel has forecasted 35 specialty food categories through 2024. The report also includes data and insights from a robust 23-question consumer survey conducted in January among 1,630 adults. Interviews with members of the supply chain, including retailers, foodservice operators, specialty food manufacturers, brokers, and distributors complete the report. the research About "You don't have to incubate for 3-4 years in the natural channel before you start leaping into grocery. Now, Walmart's talking to every small brand, and Kroger [too]. So, the speed at which a brand could potentially scale is a lot faster than what it used to be, if the brand has money. Now, could that change with COVID? Absolutely, I'm very curious to see how this is all going to change, based upon how much money all these brands have." –Co-founder of a two-year-old sales consulting group "The brands I work with that were primarily focused on foodservice are the ones suˆering the most. But the brands who had that omnichannel strategy in place; the ones who did have retail, e-commerce, and foodservice, are the ones who are able to navigate this with a little bit more grace. The ones that don't have to do a 180 with their business model." –Owner of a wholesale specialty business consultancy "[The spread of COVID-19 is] peaking at diˆerent points in the country. We have a number of retailers looking into [or expanding] home delivery or curbside services." –Retail services manager for a natural/specialty retailer cooperative "The experts are telling us we've just got to figure out a way to survive. But there are also opportunities. If everybody else is cutting advertising, or everyone expects that retailers aren't putting in any new products, there may be exceptions and therefore unique opportunities." –Owner of a five-year-old specialty beverage company "I don't think brick-and-mortar retail is going anywhere. The experience that you get going into a retail store is very diˆerent than just ordering online and having it delivered." —Emilio Mignucci, VP of culinary pioneering, Di Bruno Bros. (SFA "Working with Buyers" webinar, April 2020) "We'll probably see a permanent shift to a way to get to consumers from promotions that don't happen in the store, because the outsourcing of shopping to Instacart, etc., is here to stay. So, in-store promotions are going to be less critical. As that happens the priority on shelf resets will be given to the higher-moving categories in the store, and those are switching." —Founder of a multi-brand specialty food and beverage portfolio Industry Voices

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