Madison, WI — What’s in Store 2014, the latest edition of the annual trends publication of the International Dairy-Deli-Bakery Association™ (IDDBA), and What’s in Store Online, a collection of more than 150 downloadable tables, as well as white papers and trends articles, are now available. With 28 years of credible reporting, What’s in Store is an essential dairy-deli-bakery-cheese resource providing vital data on the growth, trends, and category changes shaping the food industry. What’s in Store 2014 is composed of six comprehensive chapters: State of the Industry, Consumer Lifestyles, Bakery, Cheese, Dairy, and Deli.
Cheese makers continue to add flavors. Some are new takes on traditional varieties; others are original varieties. As Allen Hendricks, vice president of foodservice and education, Wisconsin Milk Marketing Board, told IDDBA, “We are seeing many robust flavors in cheese, such as specialty peppers, aging, spices like cumin, and smoked varieties.” Jim Dimataris, director of processor relations, California Milk Advisory Board, agreed. “The spicy and smoky flavors like Chipotle, Jalapeño, Habanero, etc., continue to be popular. There is a continued appetite for smoked cheeses and the bold flavors of super-aged cheeses, too,” Dimataris said.
Although few cheese makers have the advantage of natural caves, many are developing their own aging rooms. These rooms are temperature and humidity controlled and allow cheese makers to practice the art of affinage. John Jaeggi, coordinator of cheese industries and application program, University of Wisconsin Center for Dairy Research, told Cheese Market News. “I think there has been a big growth in this over the last 10 years. The reason for that is twofold. First, it’s because the specialty cheese market has been growing since the early 1990s. Second, there are cheese makers trying to create new flavors and news twists on flavors,” Jaeggi said.
“Restaurants continue to be the training ground for most of our culinary adventures — and that includes cheese,” noted Dimataris. “We continue to see the trend of cheese plates as dessert (vs. appetizer). This trend generates additional wine and/or port sales to top off the dinner.” One format that has been at the forefront is burger chains. Robust flavors have proliferated, as more burger menus include Sharp Cheddar, Pepper Jack, and Smoked Gouda. New varieties like Chèvre and Brie are showing up on burgers, too.
“Increased emphasis on artisan and specialty cheeses is generating a lot of buzz, giving retailers the opportunity to put on a show in their store where the specialized staff and displays live,” Dimataris told IDDBA. “They can sample more exotic cheeses and can show consumers pairing ideas for wines, beers, and other beverages right in the store. This always translates into higher sales and is part of the reason specialty cheeses are so popular now. It’s also a way that retailers can tap into the expertise of commodity organizations. . . that offer pairing apps, brochures, and tips sheets with ideas of how to maximize merchandising for cheese and other dairy items,” he added.
Mediterranean cheeses are also a popular trend. Feta is very popular in restaurants, as it is found on 31% of menus.
In addition, CMAB’s Dimataris said, “Interest is increasing in Mediterranean cheeses and dairy items like Haloumi, a grilling cheese also known as Yanni, and Labne, a yogurt cheese.” Latin American cuisine continues to drive sales of Hispanic cheese.
Jennifer Giambroni, director of communications, California Milk Advisory Board, told IDDBA, “Millennials really could be considered the “cheese generation” — they grew up eating it, they have been exposed to many new varieties of cheese beyond commodity cheeses and they have an adventurous spirit. The artisan and specialty cheese category is made for this buyer — as long as they can access it easily and in a convenient format.”
What’s in Store 2014, our 28th edition, is a 230-page trends report that details consumer and industry trends affecting the in-store dairy case, cheese case, bakery, deli, and foodservice departments. Its 200+ tables, developed in cooperation with leading industry firms and associations, include department sales, per capita consumption, consumer preferences, system 2, UPC, and private label sales data. The purchase of What’s in Store 2014 includes access to What’s in Store Online, a collection of downloadable tables from the book, plus white papers and trends articles (many with accompanying downloadable tables) that offer supplementary in-depth trends information. Be sure to save time using our Reference Links—these are web homepage links to all of the businesses referenced in What's in Store 2014. The cost is $99 for IDDBA members and $399 for non-members, plus shipping and handling. For more information and to order, visit iddba.org/wis.aspx.
About IDDBA: IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy many benefits and services including the annual seminar and expo, leading-edge research, training programs, management tools, and an annual trends report. We will celebrate 50 years of service in 2014. For more information, contact IDDBA at 608.310.5000 or visit our website, www.iddba.org.
Source: International Dairy-Deli-Bakery Association™ (IDDBA)
