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first_imgBakery products will play a leading role in Waitrose’s new Good to Go food range, developed to support its move into the convenience store market.Over 60 different sandwiches have been launched under the new brand, including gluten-free and reduced-calorie options, along with bread-free Romaine lettuce leaf ‘boats’, which contain fillings such as oriental prawns and noodles. An extensive range of sweet bakery goods, covering cookies, pastries, cupcakes, muffins and brownies, is also available.The retailer currently operates 17 convenience store formats in the UK and plans to open 300 by 2020. It has also developed outlets in Welcome Break motorway service stations and is trialling convenience products in Boots stores. The Good to Go range will be available across all stores, including supermarkets. “Good To Go gives us a fantastic opportunity to help our customers eat quality, innovative food on the move at a great price and strengthens our convenience business,” said MD Mark Price.>>Waitrose to ramp up convenience bakery offeringlast_img read more

first_imgGinsters’ recent TV advertising campaign for its savouries featured the ’Man Plea’ a man clutching a Ginsters’ pasty and begging his “sweetheart” to serve it for dinner. His argument was that the product is made with prime ingredients, including “vegetables”, and that he should no longer have to keep his out-of-home pasty habit a dirty little secret.The campaign might not win any prizes for services to feminism. But it does show that savouries suppliers are bidding to extend their market reach. So what are the challenges facing the sector, and, aside from grovelling, how do you conquer new markets?Data from market research companies suggest that pies and savoury sales are fairly sluggish. On the retail side, figures for Kantar Worldpanel show that the total market for pies and savouries is in marginal growth, up 1.1% to £774.7m in the year to 17 April. Growth in the sector is being driven by sausage rolls, up 3.9% to £139m in value. However, pasty sales are 3.9% down on value to £77.8m and 2.6% on volume.On the food-to-go side, market research company NPD Group has tracked out-of-home eating occasions in the year to March 2011, and found that the total meat or vegetable pies eaten out of home declined sharply. This is the second consecutive year of decline.Its report also finds that consumers of pies tend to be older; some 40% of all out-of-home pie sales source to consumers aged 50-plus, it says. Price points are key, as consumers tend to be price-conscious, it adds. And it concludes that there is an opportunity for products to be re-engineered and marketed to appeal to younger consumers, while maintaining their traditional appeal. Indeed, whether it is by introducing new products, new retail concepts or pressing new marketing messages on consumers, pie and savouries suppliers are following the routes it suggests.New ideasPukka Pies recently launched a range of microwaveable pies into the foodservice and wholesale markets. Unlike other Pukka Pies, which are made using puff pastry, these are made with a microwaveable shortcrust pastry, developed by Pukka Pies’ research team. MD Tim Storer says: “Creating a microwaveable pie such as this has been something of a holy grail for the industry. We are delighted with how they have been received in the market. Sometimes, preparing pies in a conventional oven is not an option.”Supplier Wrights recently introduced its own landmark piece of innovation, the Wrights Burger Bar. This is a puff pastry savoury slice comprising 95% lean beef pâté with a smoky cheese sauce and tomato relish topping. It was in development for two years, says MD Martin Watson. “We wanted to take our ’food to go’ offer to the next level by developing a three-layered savoury product, which had the familiar flavour of a burger,” he explains. Ensuring the consistency and integrity of the fillings meant designing and building a new depositor system. The product has since enjoyed huge success, he says. Even in an economic downturn, consumers demand quality, rather than choosing the cheapest option, adds Watson, who says: “We have seen a significant upturn in demand for our beef-based premium pies and savoury products across the frozen unbaked and baked categories.”A question of provenanceFor Nick Ringer, MD of foodservice and retail supplier Crantock Bakery, the key to the future is marketing products on the back of their provenance. He also argues that increasingly people are seeking better quality. Crantock has seen considerable success in the production of ’seasonal ranges’, appealing to what he calls the growing consumer desire to eat with the seasons. Crantock’s recent spring selection of pasties was received well, he says. The menu included Lamb & Rosemary, Chicken & Tarragon Pasty, and Rhubarb & Custard pasties. Ringer also suggests that the recent award of EU Protected Geographical Indication status to the Cornish Pasty, which means the product can only now be produced in Cornwall, has spurred consumer interest.Supplier Peter’s is also a believer in provenance. It is calling for the corned beef pasty to be recognised as the national dish of Wales. Marketing controller Clare Morgan says: “Making this product a national dish would benefit a huge number of local producers.” The company is to attempt to win political backing at the Welsh Assembly for its bid.However, Mark Muncey, marketing director of Proper Cornish and the newly appointed chairman of the Cornish Pasty Association, fears that margins remain under threat, even as retailers promote premium products. He explains: “The convenience-driven blurring of the line between foodservice and retail presents a great opportunity for our industry, but it comes at a price. Service stations and supermarkets alike are responding to consumer demand for premium-quality foods, but without a premium price tag.”Protecting marginsSupplier Country Choice, meanwhile, has found a way to address margin erosion. It has created an ’ambient’ savoury pastries category, which it says allows retailers to gain extra sales and protect margins without experiencing any steal from their hot products range. Regulations allow retailers to sell certain savoury pastries at room temperature, where the product is baked in the normal way and allowed to cool. These ambient savouries do not incur VAT, allowing improved margins.New product concepts from Country Choice to liven up the sector include a ’Potato Dog’ a frankfurter sausage wrapped in potato rosti which has become one of its top 10 sellers.Meanwhile, Ian Toal MD of Delice de France UK and Ireland is taking a softly softly approach. He says that while new product development is vital, appealing to traditional values also remains key. He says: “Demand for traditional English fare remains strong and, as a result, we have made a definite response to this trend with the launch of a broad selection of classic English hot pie and savoury products over the last year that offer great value for money.” New launches from Delice also include a Jumbo ’Demi’ Sausage, designed to increase morning sales and a limited-edition Pork and Chilli Roll.Andy Valentine, head of brand marketing at Ginsters, says new product development helps in keeping sales up and attracting new consumers. New products from Ginsters include the ’love child’ of the sandwich and the pasty the Cornish Bara, with fillings including Flame Grilled Chicken, Hog Roast and Spicy Meatball sealed inside a baked bread dough. The sealed bread dough cuts down on the mess, which is often a drawback of on-the-go snacking, Ginsters says.So the ’Man Plea’ approach to ’er indoors who does the cooking is not the only weapon in the Ginsters artillery.last_img read more

first_imgPurple Hatter’s Ball has released the daily schedule for their 9th annual event at Spirit of the Suwannee Music Park in Live Oak, Florida. Going down June 17-19 weekend, PHB will utilize four stages in the park, including the famed Amphitheater Stage, surrounded by live oak trees and Spanish moss, a Beach Stage located along the wild black water Suwannee River, and a Campground Stage, which will morph into the Silent Disco late night, keeping the party going until the wee hours of the morning.Closing out each night on the Amphitheatre Stage will be headlining sets from Papadosio on Friday, The Polish Ambassador followed by The Floozies on Saturday, and Melvin Seals and JGB on Sunday. Each night will bring a spectacular close to a fun-filled day of music, yoga, arts, and community.The Thursday Pre-Party, featuring a closing late-night set from Sunsquabi, will take place in the Spirit of Suwannee Music Hall right after the Action Day with The Polish Ambassador, where PHB attendees are invited to unite in action with their choice of community-building, and environment-sustaining activities, suited with tangibly regenerative projects that will make SOSMP a better place for everyone. Participants of the Action Day are invited to attend the Thursday Night Pre-Party for free. More information about the projects can be found here; and you can sign up here!The full schedule can be found on the festival’s website and in the graphics below:The Yoga & Art Village Program will offer 25 fun, informative, healthy living activities and classes that will include: Kirtan Morningstar; BoomYoga Spiritual Warrior with Joaquin Antonio; Sound Healing Meditation; West African Drumming with Luke Quaranta; Live Music Vinyasa Flow; Creative Expressions Drawing; AcroYoga; Contact Hooping and many more. Make the most out of your weekend of music and be sure to make your way over to the Yoga & Arts Village for some life-changing experiences. The full schedule can be found on the festival’s website.Buy your tickets today and get excited with this video:More information and tickets can be found on the festival’s website. As always, Purple Hatter’s Ball benefits The Rachel Morningstar Foundation (a non-profit 501c3 organization) in honor of longtime SOSMP friend and music festival lover Rachel Morningstar Hoffman, who lost her life in a tragic turn of events when she was arrested, strong-armed into a role as a confidential informant to the police, and ultimately murdered at the hands of drug dealers. You can learn more about the horrific story of her loss in this interview with her mother, Mama Margie, who will lead an emotional ceremony celebrating her daughter’s memory.last_img read more