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Dressings and Dips
Refrigerated dressings and dips are a growing category, ripe with opportunity. According to Nielsen Perishables Group, overall produce dips are up 14.3% in dollars and 12.5% up in volume over the past year ending in July.
Broken down further, vegetable dips, which make up 84% of the category, are up 16% in volume and ‘other’ dips are up 28%, though they make up only about 3% of the category. Fruit-related dips dropped just over 3% during the same time period.
Capitalize on this growing category and try these innovative merchandising solutions:
1. Break it up – Take out a column or two in your packaged salads and add dips, dressings, croutons and other salad ingredients. The vertical display adds a visual shift.
2. Think spicy – Chili-lime is trending, and easy to cross-promote. Try single-serving packets merchandised with cut fruit and vegetables.
3. Address the issue – Dressings are dippable, too. Add a section of cut vegetables to the refrigerated dressings to create a break in shape and color.
4. Suggest a side – Vegetable dips and sauces are available for a wide range of items in the department. Create a suggestive display with ingredients for a premium side dish.
5. Eggs-periment – Take fresh dips out of produce, like this fresh-cut salsa basket merchandised in the egg case.