Top Trends in Fresh: Hyperlocalization, New Supply Chains and Prepared Food
Consumers continue to demand local products and support businesses and products that define themselves as such. As a result, companies are finding new ways to create products made in a tighter radius to stores and consumers. Of course, definitions of local are different for different consumers and different categories.
At the same time, new production methods and relationships between retailers, suppliers and consumers are emerging that threaten to upend established supply chains in retail and redefine how food comes to market.
Cooking styles are also changing, as consumers now have a kaleidoscope of meal prep states rather than one direct path to dinner. Increasingly, consumers are mixing different prep states in the same week, and retailers who create their value proposition across all of the major four are proving to win more consistently than the retailers focusing on just one.
This final installment of the 2018 Top Trends in Fresh webinar series will focus on how CPG manufacturers and retailers can view and navigate this complex environment through the lens of the consumer in order to achieve new growth in the perimeter.
Attendees will learn:
Rick Stein, Vice President of Fresh Foods, Food Marketing Institute
Chris DuBois, Senior Vice President, Strategic Accounts, IRI
Jonna Parker, Principal, Fresh Center of Excellence, IRI
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