New year new challenges: what should companies prepare for in 2023 (Nielsen report extract)

-

https://nielseniq.com/wp-content/uploads/sites/4/2022/11/New-year-new-challenges-November-Report.pdf






Popular posts from this blog

Inside Lidl’s strategy for in-store bakery (and how suppliers can help)

-
Image
Lidl is making a major play for in-store bakery and it’s not afraid to shout about it. The discounter – which is currently the sixth largest grocer in the UK by market share [Statista] – recently overtook Tesco to secure the biggest slice of in-store bakery (ISB). Data from Kantar showed that Lidl, which was crowned  Bakery Retailer of the Year  at the 2023 Baking Industry Awards, had pipped the UK’s largest supermarket  with 18.2% of the ISB market compared to Tesco’s 18%. Speaking at the British Society of Baking conference earlier this year, Holly Bleach, head of buying at Lidl, described bakery as “critical” to Lidl as it’s one of the categories that drives overall customer satisfaction. “We’re set up to be really successful in bakery in the UK due to the prominence of our bakeries in store. More often than not, they’re right by the front door so every customer that walks in has to pass the bakery and not many can resist stopping and obviously picking up an item,” she...
Read more

Snacks to the Future: Health and On-The-Go are Key Trends in Ireland

-
Image
Thomas Gavin, Global Graduate, Markets, Bord Bia - The Irish Food Board It feels to many of us that our lives are getting busier and busier, leaving us time-poor and trying to claw back minutes anywhere that we can. This is particularly true for our eating habits, with the traditional ‘three-meals-a-day’ routine evolving to people ‘grazing’ whenever they are hungry and can find the time. Consumers Are Snacking Often and On-The-Go According to a recent Mintel report on Consumer Snacking Habits in Ireland, 58% of Irish consumers are snacking twice or three times a day, with only 16% saying that they do not snack on a daily basis (Mintel, 2019).    A third of Irish consumers note that they often skip breakfast, with a further third highlighting that working through lunch is a common occurrence (Mintel, 2019). It is no surprise, then, that 31% of Irish people snack when they are commuting or travelling, with another 23% snacking whilst ou...
Read more

Bakery’s growing role in food-to-go

-
Image
  Baked goods and food-to-go are natural partners, but this, in our view, is of increasing importance across the sector, and we see potential for bakery to play a bigger role in future. Here are some of the ways we are seeing this coming through:   The bakery-led café concept is a market sweetspot   Gail’s in the UK is a prominent example here, but there are many others. For example in Paris and Copenhagen, there are numerous examples of this, not least in the development of Eric Kayser and Lagkagehuset (trading as Ole & Steen in the UK and the US), both domestically and expanded significantly and internationally over recent years. During safaris in Stockholm earlier this year we were struck by food-to-go developments at the bakery-led Bröd & Salt, even adding a salad bar concept into some locations, and supporting bakery with a strong coffee and broader drinks offer. We see three clear elements driving success: 1) quality bakery that tempts in its own right 2)...
Read more