Specialty Food Magazine

WINTER 2016

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.

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Delight Your Customers and Boost Your Bottom Line. sofawards.com Top Retailers Carry sof ™ Award Products. You Should Too. "We look to sof Winners and Finalists because we know they represent only the highest caliber of product." – Alison Kunetka, Food Development, Williams-Sonoma "Kroger carries over 100 sof Winners and Finalists. These are the products that deliver excitement and quality to our customers." - Mathis Martines, Strategy and Innovation, Kroger presented by trends & happenings It Pays to Be Sustainable Even though millennials have gone through one of the most challeng- ing economic periods in the past 100 years, there's one thing they are willing to pay a little more for— sustainability. A recent Nielsen global online study found that nearly three out of four millennials are willing to pay extra for sustainable offerings, up from approximately half in 2014. Of those willing to spend more, per- sonal values hold more importance than personal benefits, such as cost and convenience. Sixty-six percent of global respondents say they're willing to pay more for products and services that come from companies that are committed to positive social and environmental impact, up from 55 percent in 2014, and 50 percent in 2013. Claiming that a particular brand or product is sustainable alone isn't enough to get consumers to pay more, however. When brands use both product claims and integrat- ed sustainability marketing pro- motions together in order to sell their products, their sales success rate is much higher. Brands that adopt this strategy make up the majority of sales for baby food (85 percent), coffee (78 percent), tea (61 percent), and snacks (60 percent). —Deanna Ting 22 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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