Louis Dreyfus Co. sets up global pulses unit



ROTTERDAM, THE NETHERLANDS — Louis Dreyfus Co. is creating a new business unit dedicated to global pulses commercialization. Saurabh Bhartia, who joins LCD as head of trading for pulses, will lead the new global unit.

“Pulses have gained prominence as a primary source of plant-based proteins and are also an ally for sustainable agriculture, as crops with properties that improve soil health and reduce agricultural greenhouse gas emissions,” said Michael Gelchie, chief executive officer of Rotterdam-based LDC. “The decision to establish this new business unit is therefore fully aligned with our strategy to meet evolving nutritional and sustainability expectations from customers, reflected in both global production and demand growth. Pulses also present geographic and operational synergies with LDC’s existing business activities and, as such, have the potential to contribute significantly to earnings, leveraging our already strong research, trading and risk management capabilities.”

The Pulses business unit initially will focus on yellow peas, chickpeas, red lentils, fava beans and pigeon peas to capitalize on LDC’s established domestic trading presence in key origination and destination markets, including the key producing regions of Australia and Canada and a trading presence in India, Pakistan and Bangladesh, said Rubens Marques, head of South and Southeast Asia.

Louis Dreyfus Co. is constructing apea protein isolate production plantat the site of its existing industrial complex in Yorkton, Sask. 



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Edinburgh Butter Company launches Scotland’s first-ever croissant competition


The Scottish producer of premium, cultured butters has issued a call out for bakers to put their skills to the test to compete for the title of Scotland’s Best Croissant.

The competition is open to all – from home-based microbakers to professional pâtissiers – who plough their trade in Scotland, but especially those who take bakery to the next level. From the classic butter croissant to the pan au chocolate or even pushing the boundaries of flavor, form and presentation, croissants offers a beautiful canvas for bakers to reinvent the classic pastry.

Pic: GettyImages/Galiyah Assan

Infusing the dough with matcha, yuzu, miso or spices like cardamom, za’atar or garam masala; while natural colorants like beetroot powder, activated charcoal or turmeric to ramp up the visual appeal. Creative toppings – think nuts, granola or cocoa nibs – add texture and a rosewater or orange blossom glaze will add another nuance of taste. Think size: mini croissants offer a bite-sized snack while giant croissants can be a showstopping centerpiece. How about a tower of mini croissants, similar to a croquembouche?

The possibilities are endless and The Edinburgh Butter Company is urging bakers to pull out all the stops.

The secret ingredient behind Scotland’s finest viennoiserie

The sole requirement is that their croissants must be crafted using the company’s sheet butter, which has been specially formulated for pastry lamination. This technique is used to make croissants, puff pastry and other laminated doughs as it ensures consistent layers and an exceptional end product. Pastry butter is also known as dry butter has a higher fat and lower water content than normal butter. The drier texture of the butter means it retains its form yet is malleable when being folded for viennoiserie.

Each entrant will receive 2x1kg of Edinburgh Butter Company unsalted butter sheets in early October to make their creations.

Sisters Hilary Sinclair and Chloe Black

“We feel our cultured butter has long been the secret ingredient behind Scotland’s finest viennoiserie,” said Chloe Black, director of The Edinburgh Butter Company.

“After hearing from our talented network of bakers, we realized there was a strong desire for a competition that truly celebrates the craftsmanship of croissant-making.

“We saw an opportunity to create an event that focuses on the quality of individual creations, ensuring that every bakery in Scotland has a fair chance to shine. This competition is our way of honoring their passion and dedication.”

Are you ready to be judged?

Judging will take place at The Balmoral Hotel in Edinburgh on October 28. Entrants will be required to present six croissants to the panel of judges, which comprises some of the UK’s leading pastry chefs, including Ross Sneddon, executive pastry chef at The Balmoral Hotel.

Other judges include Darcie Maher, owner of Lannan Bakery; Kayleigh Turner, head pastry chef at the two Michelin-starred The Glenturret Lalique Restaurant in Perthshire; John Whaite, winner of The Great British Bake Off and owner of Ruff Puff; and food and travel writer and blogger Milly Kenny-Ryder (thoroughlymodernmilly.com) who has been named in the Top 10 Food & Travel influencers by The Evening Standard. Chloe Black rounds off the jury.

Judging criteria will focus on appearance (uniformity, color and shape), pastry development and lamination skills, texture and taste.

Sponsored by The Balmoral Hotel, Rackmaster Limited, Baking & Catering Equipment, Mark Murphy and Tipo Restaurant, the winner will receive a trophy and a meal for two at Tipo, which is fast gaining a reputation as a standard spot in Edinburg’s dining scene. Then there’s the praise, acclaim and recognition that comes with winning: from making the news to social media highlights and even driving footfall into your bakery.

Second Prize is a £150 voucher for Rackmaster bakery equipment, while the third placed will receive an Edinburgh Butter Company goodie bag.

Judging will take place between 10:30am and 12 noon on Monday, October 28, followed by a prizegiving ceremony, refreshments and networking opportunities.

Contestants must register on Scotland’sBestCroissant by Friday, October 4 to secure their spot.

The Edinburgh Butter Company was founded in 2018 by the Black family to produce cultured butter using traditional methods and locally-sourced ingredients. British cream is cultured into a thick, silky crème fraîche and then slow-churned in small batches to create butters with rich flavor and a smooth texture. The family’s goal was to create a product that would stand out for its exceptional taste and craftsmanship, appealing to both professional chefs and home bakers alike.



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178. Product Development for CPG Brands


Developing a food or beverage product is deceptively hard. Anyone can whip up a batch of say, BBQ sauce or cookies in their home kitchen, but commercializing them takes a lot of time, nuance, and consideration. I’m joined today by Jamie Valenti-Jordan, founder of Catapult Consulting to discuss the new product development process for CPG brands. 

Startup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.



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Bread Dough and its Place in the Rise of Civilization



Bread shaped human civilization. It provided the delicious doughy calories that energised the populations of some of the first ancient cities. Ten thousand years later this iconic crop helps to sustain a global population of eight billion.

A remarkable new study has provided compelling evidence as to how it was made possible, revealing the secret that made bread wheat one of the most successful crops on the planet while many others have disappeared or remained in local obscurity.

“Our findings shed new light on an iconic event in our civilisation that created a new kind of agriculture and allowed humans to settle down and form societies,” said Professor Brande Wulff, a wheat researcher at KAUST (King Abdullah University of Science and Technology) and one of the lead authors of the study which appears in Nature.

To read the rest of the story, please go to: The Open Wild Wheat Consortium



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Walmart wants big food companies to lower their pricing



BENTONVILLE, ARK. — Large food manufacturers can expect more pressure from Walmart to bring down pricing as the world’s biggest retailer pursues further price rollbacks.

Price inflation in center-store food categories has lingered despite relaxed inflation in food overall, particularly in fresh foods, said Doug McMillon, president and chief executive officer of Walmart, in a conference call last week on the company’s second-quarter results. As a result, Walmart aims to push food manufacturers to ease pricing and to counteract potential increases, he noted.

“In dry grocery, processed food consumables are where inflation has been more stubborn,” McMillon said. “As we mentioned, we still have slight inflation even in the last quarter in the food categories. So I’m hoping that what we see from our branded suppliers is investment in price, and we’re seeing that from some of them and not others. We have less upward pressure, but there are some (suppliers) that are still talking about cost increases. And we’re fighting back on that aggressively, because we think prices need to come down.”

Walmart US now has more than 7,200 price rollbacks in effect across categories. Though Walmart’s private labels have gained as consumers become more price-sensitive, McMillon said the retailer would like to see name brands sharpen their value offer to shoppers.

“We want to sell brands,” he said. “It’s important to Walmart to sell brands and show a value. So we’re hoping that our branded suppliers do the right things with both quality and price to get to the value that our customers want to see. I would guess that private brand continues to grow, although it’d be OK with us if the percent of total leveled out for the reason that I just mentioned. Our teams are doing a better job with private brand as it relates to both the development of the product, the quality of it and the value. So that’s good and helpful for customers, and we’ll keep doing that.”

At Walmart US, second-quarter net sales rose 4.1% year over year, with comparable sales excluding fuel up a better-than-expected 4.2%. Customer transactions gained 3.6%, up from 2.9% a year ago, and average ticket size edged up just 0.6%, compared with 3.4% a year earlier.

Walmart’s strong quarterly results, however, present a “good news/bad news” scenario for “Big Food” companies, said TD Cowen analyst Robert Moskow.

“While it’s usually a good thing when a big customer is performing well, Walmart continues to pressure food vendors to improve their value proposition through price rollbacks,” Moskow said in an Aug. 15 research note. “This may pose a challenge to a company like Hershey, which recently announced a price increase to help offset higher input costs.”

As a group, the “Big 9” food companies — Campbell Soup, Conagra Brands, General Mills, Hershey, Kellanova, Kraft Heinz, McCormick, Mondelez and J.M. Smucker — have seen retail tracking volume decline 1.6% this year through July 27, based on NielsenIQ data, compared with a 0.7% uptick for the total food market and a 2.8% gain for private label, TD Cowen said.

“(Walmart) management said that food inflation has decelerated to 0.6%, but they continue to call on branded suppliers in dry grocery to invest more in price,” Moskow said. “In addition, they said that there are still some vendors ‘talking about’ cost increases (we suspect Hershey) and that they are fighting back aggressively.”

The second-quarter performance led Walmart to raise its fiscal 2025 guidance for net sales, adjusted earnings per share and operating income.

“So far, we aren’t experiencing a weaker consumer overall,” McMillon said in the earnings call.

But that doesn’t necessarily bode good news for packaged food vendors, Moskow said.

“In theory, Walmart’s strong overall trends should flow through to Big Food,” he said. “However, we expect pressure from Walmart for deeper price rollbacks to continue, especially in categories where Walmart can flex its private label merchandising (up 60 bps of share). Companies with muted cost baskets, strong productivity savings or limited private label exposure may have a competitive advantage in this backdrop.”

Walmart is “advocating for our customers,” John David Rainey, chief financial officer, said during the call. “We want to drive everyday low prices, and we’re not intending to achieve any of our margin performance by passing this along to our customers and (Sam’s Club) members in the form of higher prices.” 



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Mondelez highlights affordability, portion control and variety as key drivers for AMEA snacks market



Global economic and geopolitical conditions have resulted in increased demands from consumers all over the world for affordable options, even within the snacking market which maintained stable popularity after seeing rapid growth during the COVID-19 pandemic.

However, moving to simply slash prices is not a feasible strategy given rising ingredient costs as well as parallel consumer demands for product taste and health to remain as good if not better than status quo – so many brands have had to look to other strategies to make this happen.

“The demands from consumers in the Asia, Middle East and Africa (AMEA) region are really changing very fast, and particularly their expectations of snacks are almost changing from year to year,”​ Mondelez VP for Strategy and Commercial Excellence AMEA Tomas Centeno told FoodNavigator-Asia​ after presenting the results of the company’s latest State of Snacking report at Growth Asia Summit 2024.

“When it comes to snacking it is pivotal to allow consumers to make choices, which means that portfolio variety is absolutely crucial, and the wrong attitude would be to completely cut back on any particular segment of snacks.

“During economic downturns like we are seeing, the part of the business that provides affordable options is quite important as consumers want to choose products that they can afford comfortably – but it is tricky as these products not only need to have the right affordable prices, but also the right quality, and we need to hit all those factors at the same time.

“One of the findings from the report has been that around 67% of AMEA consumers are now looking for portion control in their snacks, and part of that need is to guarantee affordability as well as to portion the amount they are consuming.

“The affordability piece is very important as it is key to retaining loyalty to our products, so we need to continuously adapt to these consumer needs, ensuring our consumers feel in control and that the products are affordable, so they stay loyal.” 

Watch the video below to hear more about Mondelez’s stand on affordability.

 

Portion control also plays a major role in Mondelez’s push for the ‘Mindful Indulgence’ concept, which again leads back to consumers having control over their snacking.

“Indulgence is always given a bad rap but when it comes to salt and sugar consumers actually already know that too much is not a good thing, and tend to say these are acceptable as long as eaten mindfully,”​ he added.

“This can be seen through the finding that 75% of AMEA consumers actually prefer smaller portions of indulgent snacks than large portions of low-fat or low-sugar alternative versions.

“Basically, they just want to be in control of their snacking and indulge in a healthy way instead of being told what they should eat or need to eat – this ties back to ensuring that there are many options available for consumers to choose from.”



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This Week in CPG 07/22/24


🛒 Retail Rollouts

🍪 Sunnie: Expanding Fresh Snack Offerings at Sprouts

Sunnie Co-founded by Katy Tucker just launched three Fresh Snack SKUs into all 400+ Sprouts Farmers Market stores nationwide, marking their biggest launch yet. This exciting milestone comes just in time for the busy back-to-school season. The partnership with Sprouts Farmers Market is a testament to Sunnie’s commitment to providing clean, kid-friendly snacks. The new product lineup includes Pizza Dipper for savory snacking, Grape Jam Dipper for breakfast and mid-morning snacks, and Cocoa Dipper for a sweet treat, covering multiple eating occasions. Sunnie’s products will be positioned in the Dairy section, next to popular brands like Once Upon a Farm. A playful digital marketing campaign, created by Sircle Media, will support the launch and drive customer trials through Aisle.

🍫 Seedly Foods: Expanding Healthy Snacking at Whole Foods

Seedly Foods founded by Mateen Pouyafar debuted their Dark Chocolate Seed Bark at Whole Foods Market in Huntington, NY, with plans to expand to 30 more stores in the tri-state area. This marks a significant achievement for Seedly Foods as they introduce their innovative, healthy snack options to a wider audience. The launch at Whole Foods highlights the brand’s commitment to providing nutritious and delicious snacks. Pouyafar expressed gratitude for the community’s support and emphasized that this is just the beginning of their journey. The brand is excited to pair with local favorite Nguyen Coffee Supply, enhancing the shopping experience for health-conscious consumers.

🍹 De Soi: Making Waves with Target Partnership

De Soi Sparkling Non-Alcoholic Apéritif Co-Founded by Morgan McLachlan now offers their products at 1,400 Target locations nationwide for the summer season. This expansion provides a significant boost to De Soi’s mission of offering sophisticated, non-alcoholic beverage options. The sparkling apéritif, known for its refreshing taste and health benefits, is now more accessible to consumers across the country. The partnership with Target ensures that customers can enjoy De Soi’s unique beverages during the peak of summer, promoting a healthier lifestyle choice without sacrificing flavor.

🚀 New Product Launch

🥫 KULA Foods: Innovating Sauce Lines with Crush Dynamics

KULA Foods Founder and CEO Asha Wheeldon launched a reformulated line of sauces with 42% less monk fruit concentrate, in partnership with Crush Dynamics. This innovation reflects KULA Foods’ dedication to healthier, clean-label products. The new sauces boast improved texture and flavor while maintaining the brand’s “no sugar added” promise. The collaboration with Crush Dynamics enhances the natural sweetness and overall quality of the sauces, addressing consumer demands for healthier food options. KULA Foods continues to set a high standard in the plant-based food industry by prioritizing both nutrition and taste.

🤝 Brand Partnerships

🍦 Fanci Freez: Winning Awards and Hearts with New Milkshake

Fanci Freez®, led by Bill, Nick and Alison Hawes, partnered with Pivot North Consulting to launch Strawberry Soft-Serve Milkshakes, winning the sofi™ Grand Honors Award for Outstanding Packaging. This collaboration marks a successful entry into the retail novelty ice cream category. The innovative packaging, developed under the guidance of CEO Gail Kurpgeweit, ensures that the iconic soft-serve milkshake retains its creamy texture and flavor even when stored at lower temperatures. The striking design by Avidity Creative played a crucial role in capturing consumers’ attention and driving initial purchases. Fanci Freez’s transition from a beloved local brand to a national retail presence has been met with enthusiastic consumer response.

🥤 De La Calle: Tepache Now Available at Verve Coffee Roasters

De La Calle Tepache Founded by Alex Matthews partnered with Verve Coffee Roasters to offer their Modern Mexican Sodas at Verve locations. This partnership brings together two brands committed to quality and community. Customers can now enjoy De La Calle’s refreshing, low-sugar sodas alongside their favorite coffee at Verve. The collaboration aims to enhance the customer experience by providing unique, health-conscious beverage options. Matthews is excited about the opportunity to reach a broader audience and looks forward to future growth and partnerships.

🍸 Edna’s Cocktails: Expanding Reach with Dirty Hands

Edna’s Cocktails CEO Nicholas Houghton shares that the brand teamed up with Dirty Hands to expand their non-alcoholic cocktail offerings across the US. This strategic partnership aligns with Edna’s vision of promoting natural and consumer-friendly products. The collaboration with Dirty Hands, known for their expertise in the natural products market, will help Edna’s introduce their award-winning non-alcoholic cocktails to new consumers. Houghton expressed confidence that this partnership will drive significant growth and increase brand visibility across the country.

Kahawa 1893 Coffee partners with Keurig

Kahawa 1893 Coffee introduces two signature African coffee blends, Safari and Serengeti, to the Keurig® brewing system this summer, making it the first nationally distributed Black and woman-owned premium coffee brand available in K-Cup® pods. Founded by Margaret Nyamumbo, a third-generation Kenyan coffee farmer, Kahawa 1893 aims to empower African women farmers by sourcing coffee directly from them and ensuring fair compensation. The new partnership with Keurig will bring these premium, sustainably sourced African coffees to over 40 million U.S. households, aligning with the brand’s mission of supporting women in the coffee industry. Nyamumbo, who secured an investment from Emma Grede on Shark Tank, continues to break representation barriers and respond to customer demand with this convenient new product offering.

💸 Acquisitions and Investments

🌾 Ms. P’s Gluten Free: Raising Funds for Growth

Lisa Marsh, CEO and Founder of Ms. P’s Glute Free, launched a fundraising campaign on Kiva to support the growth of her gluten-free business. The campaign seeks to raise capital to expand the company’s product offerings and market reach. By leveraging Kiva’s platform, Marsh aims to connect with supporters who share her vision of providing high-quality, gluten-free products. The funds raised will be instrumental in scaling operations and meeting increasing consumer demand for gluten-free options.

https://lnkd.in/ebs8X2kD

The post This Week in CPG 07/22/24 appeared first on Foodbevy.



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QualiTech Acquires Ellison Bakery, an Inclusion Ingredients and Baked Goods Manufacturer



Creates a Leading Sensory Ingredients Platform of Scale in a Large and Growing Industry

CHASKA, Minn. — QualiTech, a global manufacturer of plant nutrition, animal nutrition and food ingredient products and services, announced the acquisition of Ellison Bakery (“Ellison” or the “Company”), a manufacturer of cookies, snack bars, crunches, toppings, and inclusion ingredients for retail, food service and private label end markets. Terms of the transaction were not disclosed.

Headquartered in Fort Wayne, Indiana, Ellison provides a wide range of bakery products and solutions including mix-ins, frozen novelty components, and snack inclusions to a diverse mix of blue-chip customers and established and emerging brands. The acquisition of Ellison advances QualiTech’s plans to strategically expand the platform’s capabilities with synergistic products and ingredient solutions and drive future growth following MidOcean Partners’ investment in the company in 2023. MidOcean identified Ellison, a portfolio company of Tilia Holdings, LLC, as a priority add-on acquisition target early in the underwriting process due to the highly complementary nature of its products to the ingredient solutions that QualiTech provides.

“Bringing Ellison into the QualiTech family will be beneficial for both companies as well as our customers,” commented Rick Pedersen, CEO of QualiTech. “Both organizations have rich legacies of bespoke R&D, differentiated customer service, and superior product quality. As a combined platform, we will be able to scale services, build additional product capabilities, and unlock access to a larger addressable market. The acquisition accelerates QualiTech’s efforts to lead the industry in providing specialty ingredients that enhance the sensory components of consumers’ favorite foods and positions our business for long-term success.”

Stephanie Chattillion, CEO of Ellison Bakery, said, “We are excited to partner with QualiTech and to leverage MidOcean’s resources and expertise in the food business to drive success for the combined company. QualiTech’s approach to customer service uniquely aligns with our own culture and commitment to delivering high-quality products to our customers. We look forward to expanding the breadth of products that we can offer and creating a leading customized food inclusion and ingredients platform.”

Steven Loeffler, Managing Director at MidOcean Partners, added, “The transformational combination of these two businesses, the first major acquisition following our investment in QualiTech, reinforces QualiTech’s position as a differentiated ingredients platform and provides an entry into compelling new product applications and end markets. We look forward to working with Rick, Stephanie, and their teams as we continue identifying opportunities to enhance the platform’s capabilities through organic value creation initiatives and strategic M&A.”

About QualiTech

Founded in 1967 and headquartered in Chaska, MN, QualiTech is a leading global manufacturer of value-added ingredient solutions with product applications that fulfill complex taste, appearance, texture and functional attribute requirements for food, animal nutrition, and agronomy customers. The company delivers best-in-class ingredients and nutrients that promote the health and wellbeing of people, animals, and the environment to a broad range of market-leading customers in CPG, livestock, and specialty crop end-markets. The company owns and operates two manufacturing facilities and three land parcels in Chaska, MN, with one co-manufacturing partner located in California.

About Ellison Bakery

Founded in 1945 and headquartered in Fort Wayne, Indiana, Ellison is a leading developer and manufacturer of customized baked ingredient solutions serving the retail, industrial, and foodservice channels. Ellison manufactures baked inclusions, crunches, bits, cookie components, and bars that are used in a variety of applications including active nutrition, frozen novelty, ice cream, yogurt, and beverage, amongst others.

About MidOcean Partners

MidOcean Partners is a premier New York-based alternative asset manager specializing in middle-market private equity, structured capital, and alternative credit investments. Since its inception in 2003, MidOcean Private Equity has targeted investments in high-quality middle-market companies in the consumer and business services sectors. MidOcean Credit Partners was launched in 2009 and currently manages a series of alternative credit strategies, collateralized loan obligations (CLOs), and customized separately managed accounts. For more information, please visit: https://www.midoceanpartners.com



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Consumers aiming to enhance their ‘healthspan’


CHICAGO — “Healthspan” isn’t a new idea, but it’s being approached in new ways as consumers become more engaged in extending their lifespans and being as healthy and active as possible for as long as possible.

“I would define it as the idea that people are trying to live better longer,” said Scott Dicker, senior director of market insights for Chicago-based SPINS, a provider of wellness-focused data and insights for the consumer packaged goods (CPG) industry. “It’s different from longevity. Everyone is trying to die young, just as late as possible.”

This trend impacts the CPG industry through the foods, beverages and supplements consumers purchase, he added.  Examples include more protein-dense foods, products with added functional ingredients such as mushrooms and ashwagandha and beverages advertised for their stress-management attributes.

Consumers are interested in cellular health and products that preserve muscle mass, maintain healthy bones and help them stay active, according to SPINS. Brain health is another area of focus, so products targeted at staying mentally sharp also are drawing attention.

“Surprisingly, younger people are into this as well,” Dicker said, adding that hormonal health, women’s health and products aimed at perimenopause, menopause and testosterone levels are being purchased more often.

Current trends reach beyond those products, however, and Dicker said non-alcohol beverage brands and so-called “relaxation beverages” or “euphorics” are other options consumers are looking at to bolster well-being and potentially enhance their healthspan.

Specialized diets, whether they take the form of intermittent fasting, plant-based or keto, are additional influences at work, he said. There is also the “Ozempic effect” in which consumers taking weight-loss drugs are impacting CPG companies’ bottom lines.

“Last fall, Walmart said they were seeing consumers were buying less calories,” Dicker said. “It’s going to have a big impact on business, and it’s being studied for longevity as well. You could make the link that if you treat your diabetes and lose weight, it could increase your healthspan.”

Some brands are developing entire product lines to align with the trend, he said. Nestle, for example, introduced its frozen Vital Pursuit line this past spring to respond to consumers taking GLP-1 drugs for type 2 diabetes and obesity.

Nestle’s Vital Pursuit frozen brand is designed to appeal to consumers using GLP-1 weight loss medication and those focused on weight management.
Source: Nestle

The message for CPG companies is to take notice of the shift in consumer thinking and buying habits and understand the factors supporting it, Dicker said.

“It doesn’t mean there’s no spot for indulgent products,” he said. “Not everything is going to be a mushroom-based ashwagandha product. Just understand more consumers are going to be top of mind about these products, and that this idea of healthspan is occupying more of consumers’ minds (as they are) purchasing products going forward.”

Besides food and beverages, technology is another focal point for the increasing number of healthspan-focused consumers, Dicker said. More people are using wearable technology to track sleep patterns and heart rate, and they can make changes in their food and beverage consumption and other habits in real time and see the impact of the changes.

“This is not just a doctor saying to avoid sugar before bed and see if it works,” he said. “Now you can actually track it and measure it with real data.”

SPINS is working on a healthspan report and plans to publish it at the end of September or sometime in October, Dicker said. The report will be available for download on the company’s website.



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Online grocery sales hit $7.9B in July as delivery powers ahead


Dive Brief:

  • Online grocery sales reached $7.9 billion in July, up more than 9% compared with the same month last year, according to data released Thursday by Brick Meets Click and Mercatus.
  • Pickup accounted for about 42% of grocery e-commerce sales last month and delivery claimed a share of just over 40%. The ship-to-home channel accounted for 19% of the market.
  • Delivery sales were up 22% in July even as pickup sales were flat, building on a pattern that gained steam during the previous month.

Dive Insight:

While pickup retained its position leading the online grocery e-commerce sector as measured by sales last month, delivery continued to march forward on multiple fronts as companies including Amazon, Walmart and Instacart cut fees to encourage people to sign up for membership programs.

The sharp discounts Walmart and Instacart offered on their membership programs helped generate growth in both the number of delivery users they saw and order frequency, Brick Meets Click and Mercatus said.

Almost a third of shoppers who bought groceries online from supermarkets or hard discounters in July also received an online grocery order from a mass merchant, the research showed.

“Intense competition in grocery delivery promotions is eroding regional grocers’ control over customer interactions,” Mark Fairhurst, Mercatus’ chief growth officer, said in a statement. “While third-party marketplaces may boost short-term order volume gains, they also make it harder for grocery retailers to achieve the economies of scale needed to reduce operating costs.”

The number of delivery orders recorded last month was almost 20% higher than the figure for July 2023, as both order frequency and the number of shoppers who opted for the fulfillment method increased, Brick Meets Click found. At the same time, pickup order volume was off by 3% as the channel’s monthly active user base and order frequency lost momentum.

The ship-to-home sector, which reflects online grocery orders fulfilled by third-party shippers like UPS and FedEx, notched a slight gain in order volume in July even as order frequency slipped.

Delivery’s base of monthly active users grew last month by more than 10% year over year, compared with a 2% drop for pickup. On the other hand, average order value for pickup slightly outpaced the comparable figure for delivery.

The data also showed that traditional supermarkets grew their base of monthly active users by 7% in July — twice the growth pace they recorded during the same period in 2023. Still, mass merchants managed to expand their monthly active user count at an even faster clip of nearly 8%.

The findings reflect a survey of 1,760 shoppers Brick Meet Click fielded July 30-31.



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