Fermented foods are spiking in popularity in the deli section. A cover story in Deli Business magazine features fermented food offerings in the deli case — from meat, cheese, olives and pickles. Representatives from The Fermentation Association were quoted in the piece, highlighting the unique flavors and health benefits of fermented foods that drive the category. Van Holten’s pickles has seen 13 years of sales growth, with the past two years as their strongest sales growth. Eric Girard, vice president of sales and marketing at Van Holten’s: “Consumers continue to turn away from salty snacks to easy grab and go items that are healthier. Pickles were often a spear at the side of a sandwich, which it still is, but can be a snack. Fermented foods will garner more shelf space in delis in the future, but companies will need to innovate with flavors to keep it fresh and top of mind.”
Read more (Deli Business magazine)