IRI and FMI Unveil Top Five Trends in Fresh Foods at FMI Midwinter and Launch Educational Webinar Series

WHO:

Steve Ramsey, Executive Vice President, Practice Leader, IRI^™

Sally Lyons Wyatt, Executive Vice President, Practice
Leader, IRI

Rick Stein, Vice President, Fresh Foods, FMI

WHAT:

Consumers’ shopping and eating patterns are changing, and they are
shopping the perimeter of the store for fresh products like never
before. Since there is a huge opportunity for retailers to
differentiate themselves in the marketplace by making the most of
their perimeter aisles, IRI, FMI and FMI Fresh Executive Committee
are joining forces to unveil the top five trends that will impact
the fresh food industry in 2016 and beyond. FMI’s Rick Stein and
IRI’s Steve Ramsey and Sally Lyons Wyatt will unveil the
groundbreaking, fresh food research in a special “Coffee With”
session titled “Top Trends in Fresh” at the FMI Midwinter
Executive Conference. The presentation will take a high-level look
at the top five fresh food trends that will drive perimeter store
sales for retailers in 2016.

To take a deep dive into each of the top five trends, IRI and FMI
also are hosting a series of monthly webinars that will kick off
in late January and run through May. The first webinar, scheduled
for Jan. 28, will focus on “Food Transparency.” For more
information and to register for the free webinar, visit: https://engage.vevent.com/rt/informationresourcesinc~012816.

WHY:

• Food Transparency: Consumers want to know what’s in their
food and where it comes from. Retailers that embrace food
transparency grow sales up to 25 percent faster than their peers.

• Convenience: Convenience is king in many categories.
Across departments, items that meet consumers’ need for
convenience are typically growing much faster than the category as
a whole.

• Connected Consumer: A whopping 40 percent of consumers
use digital tools before shopping the perimeter. With e-commerce
sales forecasted to grow to 10 percent of total grocery sales by
2022, retailers can position themselves now to win shoppers and
market share.

• New Supply Chains: In response to the first three trends,
retailers are creating new sources of supply through either owning
their own farms or working with local farmers and sustainable
suppliers that turn the traditional supply chain upside down.

• Prepared Foods and Specialty: Retailers are going
toe-to-toe with restaurants by offering such specialties as cheese
shops, sushi bars and restaurant-style prepared meals. In fact,
prepared foods are the third largest perimeter department, with
$11 billion in sales and growing at 10 percent a year.

WHEN:

Saturday, Jan. 23, 2016, 11-11:45 a.m. ET

WHERE:

http://www.fmi.org/mw2016/overview