With annual per-capital milk consumption declining to 20.8 gallons in 2008 from 24.3 gallons in 1994, soymilk and other plant-based milk alternatives have gained ground, according to new research from Packaged Facts.
Stagnito Business Information + Edgell Communications, parent of Retail Leader, is conducting a groundbreaking study on collaboration in category management, in partnership with the Center for Sales Leadership at DePaul University.
Long check-out lines, out-of-stock items and difficulty finding desired items cause two out of three consumers to avoid certain retail stores, according to a survey commissioned by Galleria Retail Technology Solutions.
The number of convenience stores in the United States totaled 148,000 as of Dec. 31, up 1 percent from the prior year, according to data from Nielsen and the Association for Convenience & Fuel Retailing.
Grocery stores, dollar stores and drug stores are fulfilling more of the needs of convenience store shoppers, with these other stores representing 9.3 percent of c-store traffic in the quarter ended December 2011, up 2 percent from the year-ago period, NPD Group reported.
Growth in the food industry may depend on companies moving beyond their comfort zones to update data collection and supply chain strategies, PepsiCo executive John Compton said during an address at FMI's Midwinter Executive Conference.
Something to consider if you are targeting young adult shoppers: The percentage of men age 25 to 34 living in their parents' home hit 19 percent in 2011, up from 14 percent in 2011, while 10 percent of women the same age resided with their parents in 2011, up from 8 percent in 2005, accordin
Retail is in the detail and that means a product assortment selected by humans, not computers, said Dieter Brandes, a former managing director of ALDI, and Nils Brandes, who both founded the Institute for Simplicity, writing on the Harvard Business Review blog network.
Promotional pricing results in about $6.2 million more revenue per year for the average supermarket than an everyday low price strategy, according to a study by professors at Stanford University's Graduate School of Business.
Food fraud, which includes deliberate substitution as well as tampering and misrepresentation of food ingredients and packaging, could be more dangerous than common food safety issues, according to a study published in the Institute of Food Technologists' Journal of Food Science.