Meat + Poultry - June 2007 - 71

Salads have a longer shelf life than most
ready-made salads because they include
every ingredient except lettuce, Sara
Lee said. The salads include individually packaged ingredients stored in a
reclosable plastic container.
"We took a step back and looked at
a lot of different data and products,"
Tim Roush, vice president of Hillshire
Farm, said in explaining the company's
decision to launch the new salad line.
"Salads have been an increasing trend
for a long time - we're trying to take
advantage of that."
Roush said the launch of the salad
entrees follows a recently implemented
advertising campaign at Hillshire Farm,
entitled "Go Meat!" The campaign encourages people to "unleash the meat
enthusiast" in themselves by choosing
foods that offer meats. In launching
Entrée Salads, Hillshire Farm hopes to
attract this audience.
"We identified women who are
moms but really view meat as the center of the meal, and as being important
from a nutrition, filling and taste standpoint," Roush said. This past March,
Irene Rosenfeld, chairman and CEO
of Kraft Foods Inc., earmarked prepared salads as a category the company hopes to grow in as it lays out its
future strategy.
She said Kraft would expand its
reach to the produce departments of
grocery stores with the introduction of
Fresh Creations, a packaged salad line

currently being tested in select markets.
The line uses a proprietary packaging
technology and consists of Oscar Mayer
meats, Kraft's cheeses and salad dressings. The goal is to compete with deli
and restaurant take-out salads often consumed during the lunch hour.
"Prepared salads are one of the 10
fastest-growing categories in North
America, growing at 19 percent annually," Rosenfeld said. "We're taking our
portfolio to a whole new section of the
store - the produce section.

Competition "heats" up
Another item looking to take a slice
out of the lunchtime eating occasion is
"hot" meals. Combining the popularity of sandwiches as a lunchtime option with consumers demand for convenience and hot food, Oscar Mayer, a
division of Kraft Foods, has introduced
Deli Creations Hot Sandwich Melts.
The hot sandwiches are available in
five varieties - oven roasted ham and
cheddar, honey ham and Swiss cheese,
turkey Monterey, turkey and cheddar
with Dijon mustard and steakhouse
cheddar - and feature a microwavable
tray that may be heated in 60 seconds.
In introducing the product, Kraft referred to a survey done in March by
Impulse Research Corp. that showed
approximately 70 percent of Americans
work straight through lunch or only
spend 5 to 10 minutes eating. Of those
surveyed, nearly two-thirds said they

typically eat a cold lunch they considered to be "bland, boring or completely and utterly forgettable," Kraft said.
More than three-fourths of Americans
surveyed by Impulse said a hot lunch is
impossible due to lack of time, cost and
inconvenience. It is this segment of the
population Kraft believes it can capture
with the new hot deli sandwiches.
"As we looked at the state of the
lunch hour, we found many Americans
were looking for convenient ways to
free themselves of brown bag boredom
and enjoy a hot lunch," said Chris Carlisle, senior brand manager for Oscar
Mayer. "So, we set out to create an innovative new product to satisfy America's love for deli meats in a more convenient way."
Competition has also "heated" up
with the introduction of improved toasters at many quick-casual restaurant
chains such as Quiznos and Subway,
said Tristano of Technomic.
"Whether you are diabetic or on
a low-carb diet, you still eat bread,"
Tristano said. "The introduction of artisan bread has improved texture, and
toasting methods have improved dramatically, giving sandwiches a different appeal."
Eric Schroeder is managing editor of Sosland
Publishing Co.'s Food Business News, a sister
publication of M&P
We would like to hear from you - to comment on
this story or to request reprints, contact us by
e-mail at: meatpoultry@sosland.com.

www.MEATPOULTRY.com

I

June 2007

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Meat + Poultry - June 2007

Table of Contents for the Digital Edition of Meat + Poultry - June 2007

Contents
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