Genius
Gluten Free has launched a new social media campaign with the Asda chain, called
#ShelfieSelfie, which will focus on Facebook and Instagram. The campaign aims to
support a trial, where two Genius loaves will be placed amongst mainstream bread
products, becoming the first free-from breads to do so.
Created by
digital agency Maynard Malone, the campaign will encourage consumers to take
‘selfies’ with the Genius bread products being listed at Asda. Prizes will be
given to the most creative images, with the overall winner receiving a weekend
at Center Parcs and a basket of Genius Gluten Free products. A digital display
of the products will also be held on Asda.com.
The product trial will see
Asda place Genius Gluten Free 350g white and brown bread in the bread aisle, and
aims to demonstrate that these products need not be segregated from other
products.
Mairi Laidlow, marketing manager at Genius said: “The
gluten-free market is a high growth category, with more consumers thinking about
turning to a gluten free diet as a lifestyle choice and Genius Gluten Free is
one of the category leaders for gluten free bread. It is important to make
consumers aware of the benefits of gluten-free products and make them as
accessible as possible.”
Tesco has partnered with SORTEDfood, one of the world's largest social media cookery channels, to help inspire a new generation to fall in love with cooking and food. The partnership, which is a media first, will showcase Tesco’s passion for food.
SORTEDfood has over 800,000 subscribers on its YouTube channel, with over 4million monthly views. With many video recipes the result of the SORTED community's suggestions or requests, engagement levels are the highest of any food based YouTube channel.
Read the release in full: http://www.tescoplc.com/index.asp?pageid=17&newsid=1011
Source: Tesco plc weekly newsletter, 26th June 2014
A new
report has forecast that sales of bread and bakery products are set to grow
strongly in the UK over the next four years, following solid growth in 2013.
According to market intelligence provider Key Note, retail sales of bread &
bakery products rose by 3.4% year-on-year (in terms of value) in 2013. It said
it now expects growth of 10.9% between 2014 and 2018, on the same basis.
The report noted that the growth is expected despite the declining
volume sales of traditional loaves in the country, as more customers opt for
alternative breads and as everyday diets diversify. The decline is also being
aggravated by NPD in competing wheat-based markets such as breakfast cereals and
biscuits, as well as the popularity of low-carbohydrate diets. Key Note also
found that consumers are eating bread on a less regular basis.
The report
found that the growth in 2013 was helped by the effects of inflation on retail
prices, as well as the demand for more expensive speciality breads, particularly
gluten-free variants.
Packed and cracked! Vegan friendly 9bar Savoury Cracked Black Pepper is one of our exciting new range of unique Savoury snack bars, the first of their kind in the UK. Packed with delicious sunflower, pumpkin, sesame and hemp seeds with a generous sprinkling of natural black pepper, Cracked Black Pepper 9bar will add a little spice to your life, and, with less than 2g of sugar and saturated fat per bar, it’s good for you too.
Genius founder Lucinda Bruce-Gardyne and director Roz Cuschieri. Picture: Gareth Easton
It brings a whole new meaning to sending coal to Newcastle or tea to China. A classic Parisian treat is being exported to France – from Edinburgh.
More associated with French patisseries than Scottish bakers, brioche is a rich bread which comes in sweet or savoury varieties, usually made with a high egg and butter content.
But a Capital-based company has seized the chance to create a gluten-free version for our health-conscious and gluten intolerant cousins across the Channel.
Genius Gluten Free’s tempting snack is now on the shelves of more than 200 major supermarkets across France. The firm claims that it is the first major company to supply gluten-free products in French stores. As well as its brioche, Genius will also sell sandwich breads, bloomers and muffins in 220 Carrefour hypermarkets, as well as selected Auchan, Cora and E Leclerc stores.
The “sans gluten” products will be sold alongside freshly baked goods in the mainstream bakery section, with special packaging designed for the French market.
Genius Chief Executive Roz Cuschieri said that France has one of the fastest growing gluten-free markets in Europe, which is tipped to be worth £160 million by 2018.
She said: “We see a major opportunity to reach out to an increasing number of consumers considering a gluten-free or gluten-light diet as a positive lifestyle choice. We’re delighted to be leading the way as the first major company to offer gluten-free products in the mainstream bakery space in France, and are committed to allowing French consumers to benefit from our innovations in the sector.”
Genius, which employs 450 people, supplies a wide range of products as far afield as Australia, Holland, USA, Spain and United Arab Emirates, including gluten-free breads, rolls, crumpets, pancakes, croissants, pain au chocolate, brioche, pies and pastry.
The firm was set up by professional chef Lucinda Bruce-Gardyne after she struggled to find good quality gluten-free and wheat-free bread suitable for her gluten intolerant son.The latest unlikely Scottish export comes after Cramond mum Anna Louise Simpson launched a trade mission to sell her range of herbal teas to China and Japan.
In 2012, Mrs Simpson embarked on a seven-day trade mission to the Far East, backed by the Scottish Government, to promote her Mama Tea range to countries famed for their blends.
Pour résister à la concurrence, le groupede Parme, dont la boulangerie est le métier historique, accélère ses investissements industriels en France et cherche de nouveaux relais de croissance à l’international.
L’objectif de Barilla Doubler son chiffre d’affaires d’ici à 2020. Pour servir ses ambitions, le leader mondial des pâtes a accru ses investissements industriels en France, où il veut créer le plus grand site de boulangerie industrielle avec sa marque Harry’s, rachetée en 2003. Début juin, il a inauguré une ligne de production sur le site de la Plaine de l’Ain (01), dédiée au 100% mie, un produit phare lancé il y a dix ans. « Aujourd’hui, nous réalisons 56% de part de marché sur ce segment, indique Miloud Benaouda, patron de Barilla en France. Nous avons investi 14?millions d’euros dans cette nouvelle ligne qui permet de disposer d’une capacité de production de 24?millions de paquets par an, 50% plus élevée que celle des autres lignes. »
C’est le premier volet d’un programme d’investissement de 472millions d’euros entre 2013 et 2015 engagé par le groupe pour accélérer sa croissance dans l’Hexagone, où huit foyers sur dix ont un produit du groupe Barilla dans leur cuisine. Avec des embauches à la clé, seize en six mois, après onze en 2013. Bataille avec les MDD Mais Barilla, qui vise 5% de croissance en volume en France cette année, n’est pas aussi serein qu’il le voudrait. Il lui faut batailler avec les marques de distributeurs et faire face à une guerre des prix dans le pain industriel, mais aussi dans les pâtes, sur lesquelles il a augmenté ses volumes sous promotions de 30% l’an dernier. Les pâtes Barilla, présentes depuis 1969 dans les supermarchés, arrivent derrière le leader Panzani (Ebro) et les MDD, avec 19,7% de part de marché, à + 0,7% à fin mai 2014.
« Nous allons continuer à recruter et à démultiplier la fréquence de consommation, prévient Miloud Benaouda. Un Français consomme 7?kg de pâtes par an, contre 28?kg pour un Italien. Nous travaillons sur les associations pâtes et sauces pour donner des idées aux consommateurs, proposer différentes recettes et occasions. Nous avons lancé les plats cuisinés il y a deux ans. Nous avons aussi démarré, il y a quelques semaines, une offre sans gluten à prix accessible en France, après l’avoir proposée fin 2013 en Italie et aux États-Unis. Nous voulons couvrir tous les besoins du consommateur. Nous avons vocation à développer des produits de qualité, sains et avec une faible empreinte écologique. »
Après le temps de la sophistication dans l’emballage et le discours, Barilla endosse donc un rôle plus éducatif et fonctionnel autour des usages, face à un Panzani davantage dans la connivence et la proximité. « Dans un contexte de crise, ces acteurs se déploient beaucoup, en termes de communication, sur les sauces, un produit qui donne de la valeur ajoutée, permet de maintenir de la visibilité et représente un vrai point de différenciation face aux marques de distributeurs, estime, de son côté, Éric Negroni, consultant chez Millward Brown. Barilla est le plus fort sur le plan de l’innovation dans la perception client. Le lancement de la catégorie sans-gluten est symptomatique à cet égard. Il doit avoir une gamme d’avance, car il sera copié à terme par les marques de distributeurs, et devra justifier ses prix plus élevés. »
Leader mondial des pâtes D’autant que sa place n’est plus aussi confortable sur le marché italien. La marque leader, avec 34% de part de marché, y est en perte de vitesse sur les pâtes sèches, coincée entre, d’un côté, les marques propres et les premiers prix, et, de l’autre, le développement du premium, qui est passé de 8 à 13% en cinq ans. Le récent rachat de Garofalo par l’espagnol Ebro, numéro deux mondial des pâtes avec Panzani, n’est pas de nature à la rassurer sur un secteur des pâtes en recul. Celui-ci se situait autour de 848 000 tonnes en 2012, contre 980 000 tonnes il y a dix ans. Barilla, qui perdu 80 000 tonnes en six ans, a réagi en augmentant les volumes promotionnels représentant 47% du total, contre 25% en 2004. Et en se déployant aussi à l’international.
« Barilla a un vrai point de vue sur la catégorie des pâtes qu’elle incarne au niveau mondial, souligne Bertrand Chovet, directeur général d’Interbrand. La marque part de l’authenticité italienne avec la volonté de capter la partie à forte valeur ajoutée du marché partout où elle s’installe. Chez Ebro, la construction se fait sur une écoute du marché avec des marques locales, comme Ronzoni aux États-Unis ou Catelli au Canada. »
Barilla est déjà très présente aux États-Unis, y revendiquant le leadership sur les pâtes, avec 29% de part de marché. Et veut se développer en Amérique latine, et notamment au Brésil où elle a doublé de taille en un an.
Autre cible, la Russie, pays dans lequel elle prévoit de construire une unité de production de pâtes ; et, enfin, en Asie où elle travaille sur le lancement d’un nouveau produit adapté au marché. Barilla, qui reste ouverte aux acquisitions, a aussi annoncé son retour au Royaume-Uni grâce à un accord avec les supermarchés Tesco.
" La guerre des prix est très intense. La déflation sur les marques nationales est de 1,6%. Il y a un danger dans la destruction de valeur, avec un risque sur nos capacités d’investissement et d’innovation, mais, surtout, sur l’emploi. Miloud Benaouda, DG France de Barilla"
Breakfast biscuit makers should reduce sugar and calorie content and develop healthier variants if they want to secure continued growth, says Euromonitor International. The breakfast biscuit sector has boomed in the past three years, experiencing triple-digit growth, according to Euromonitor International. But, Pinar Hosafci, packaged food research analyst at Euromonitor, told BakeryandSnacks.com this growth would inevitably slow to double-digit over the next five years. This slowdown was a natural shift as the market matured, she said, but would also be underpinned by health concerns starting to overshadow the convenience aspect of breakfast biscuits."As people become more health conscious, they might question the high sugar content that these products actually have. I don’t think that has happened yet, but I think there is a danger of that," she said.To overcome this, she said manufacturers should consider cutting the sugar and calorie content of their biscuits and communicating that on pack. "The communication will be important," she said.Companies could also develop healthier variants with added protein or fruit content, for example, she said.Target busy, city consumers Hosafci said demand for breakfast biscuits predominantly came from single occupancy households and working women, where there was less incentive to prepare food from scratch. In particular, it was cities and large towns where the products had most opportunity, she added.
"In smaller cities and towns, these products may not be perceived as beneficial. For these consumers, I think manufacturers will have a hard time convincing people that eating biscuits for breakfast will sustain them throughout the morning," she said. However, for the busier, city dwellers, she said the convenience aspect still appealed, particularly as working days became less traditional – away from a typical 9-5 day."They work longer hours and spend less time cooking or preparing food and consumers are looking for ‘easy to use’ and ‘easy to prepare’ portable breakfast options."
UK huge but expansion promise beyond Globally, demand for breakfast biscuits came from developed markets like Australia and New Zealand, North America, and the UK, where, collectively, biscuits accounted for 2% of the breakfast cereal market, Hosafci said. The UK, she said, was the most dominant market, but growth opportunity did exist elsewhere.
"Germany really stands out as a strong market for convenience foods. Around 40% of households are single occupancies. Similarly a lot of Scandinavian markets in Norway and Sweden through Denmark and even Estonia are key markets for this particular trend," she said.
Small players could come in, but it’s a risk Global players like Mondelez, Kellogg and Weetabix currently dominated the market, Hosafci said, leaving room for smaller manufacturers to join the sector.
However, she warned that it would be a risk for a small player. "It’s just a risky investment for the smaller manufacturers because they don’t have the distribution channels as developed as the big manufacturers and they might have difficulty pitching their product" she said.
90% of Brits say a lack of time leads to unhealthy food choices
Six out of ten people eat whilst on the move or at their desk
Tesco wheels out restaurant taxi service to mark the launch of new range
Tesco has launched a brand new healthy eating range my fit lifestyle, following research which reveals that six out of ten people regularly eat at their desk at work or on the move and almost 90 per cent of those surveyed said they make unhealthy food choices due to their busy lifestyles.
The range, which is launching initially in London, builds on a new and emerging trend in the US for personalised eating plans. To make shopping the range easy, my fit lifestyle zones will be created in Tesco stores and Tesco.com, with products colour-coded according to five different calorie bands, so customers can see at a glance which products fit their personal plans. They will be able to count their calories on Tesco’s Health and Wellbeing website and app.
To mark the launch of the new range, Tesco is offering an innovative solution for hungry, time-poor Londoners trying to navigate their busy lives and the city. Ride ‘n’ Dine is a FREE London restaurant-on-wheels pre-booked taxi service, starting on Wednesday 18th June and running for five days. Passengers will be offered restaurant quality service and menu options from the my fit lifestyle range while travelling to work, meetings and around the city.
Jill Easterbrook, Chief Customer Officer at Tesco, said: “We know that our customers are looking for us to help them lead healthier lives. They’ve told us that the pressures of the day make sticking to a healthy eating regime can be really difficult. As a working mum of three I know just how busy life can get. That’s why we’re launching my fit lifestyle, so you can mix and match freshly prepared meals to suit your own personal plan.
“Taken together with our wider programme to help improve health and wellbeing, including our recent decision to withdraw confectionery from all checkouts, and the billions of calories we have removed from our soft drinks, sandwiches and ready meal ranges, my fit lifestyle is another sign of our commitment tohelp shoppers live more healthily.
“By combining fresh, healthy, delicious meals with a personal eating plan, we can support our customers and help them achieve to their health and well-being goals.”
Karen Tonks, in-house nutritionist at Tesco, said: “Each of the meals provide two of your five a day, so whether you are aiming for short term weight loss goals or a long term lifestyle change, the my fit lifestyle range, Tesco health and wellbeing website and app are there to guide and support customers. It’s flexible too, so you can follow a complete meal plan or just balance out an indulgent weekend. The range has enough variety to deliver all the nutrients you need for a healthy lifestyle.”
To give customers even more help to make healthy choices, earlier in the year Tesco trialled free tours with a nutritionist in Extra Stores across the UK. Designed to help health-conscious customers find out more about healthy food options, the trial is now being extended to 19 NutriCentres across the UK. Last month Tesco became the first major retailer in the UK to remove confectionery from checkouts across the full range of store formats, including smaller Metro and Express stores to help shoppers make healthier choices.
my fit lifestyle range includes the following meals: All Day Breakfast Bacon With diced potato & onion, sweet cherry tomatoes, mushrooms & tomato sauce Super Food Salad Lightly dressed beans & lentils with spinach, beetroot, broccoli & roasted Vegetables Creamy chicken With colourful medley of peas, broccoli & carrots Moroccan Chicken Wholemeal Flatbread With a pomegranate yogurt dressing Mediterranean graze box Baked falafels, super food salad, chilli spiced broccoli & edamame beans with yogurt dip 8 vegetable bean stew A light vegetable stew loaded with butternut squash, leeks and green beans Baked Chicken and chorizo quesadillas Baked wheat & Maize pastry with a chicken, Monterey jack cheese & Chorizo filling Asparagus Pea & Spinach Risotto Made with carnaroli rice in a creamy white wine sauce
