Groceries and Marketing Have Changed

Beginning Again

Where exactly is the best food in America. There are a ton of places, cites to leisurely grocery shop for home, the office, lunch, or even the simple munchies. Years of evolving into community, health oriented independent specialist, parents with food care quality, and folks yearning to recapture the innocence of basics symbolic almost of the Garden of Eden and its simplistic pleasure, an apple. It is natures gift to us has always been the beginnings of our food supply; our primitive, primary resource

from the earth. It is through historical relevance and desire for betterment that we’ve arrived at this place of global harmony and actuality with foods, the varied kinds, and the many means of preparation.

The urgency to transform our eating habits, minimize our food supply contaminants, and conform to the cultural collide felt around the country, our grocery stores are now competitive for other reasons far outside of the traditional pricing wars. Today, we are faced with the expectancy of quality, freshness, service issues, and a clean attractive environment; quite customer friendly.

Prepared Foods is a dominate force within the food industry having generated a shocking following eager to submit to the variation demands the dynamics a modern life has forced upon them. Though

there is a vivid understood increase in revenue over the last decade, it was not limited to the frozen food dinners but the changes environment concerns placed on healthier goods, gourmet meant to customers, for what prepared party trays offered and food bars seen on most streets as venues for the labor force. This trend now an almost expectant part of shopping is necessity for those on lunch breaks, inconvenienced in living quarters, or on the run and in a hurry. Feeding ourselves and families utilized such opportunities to minimize the effects of employment demands, traffic jams, lethargic periods, and as treats from home cooked meals among other rationales.

Organic food manufacturing, Cultural Exchanges, Health Demands, Free range Breeding, and Feeds all impact purchasing power through education (food) and safety, access, and healthy lifestyle considerations.

Expenses changed as we inherited the cost of lifestyle differentials. 2bags of groceries in comparison to 6 bags equating to the same level of expense is boggling but the sense of our communal consumption changes, brand differences, ingredients, access, and other factors we absorb it readily (often), timidly, and with a prideful connection to a greater nutritional value. Seemingly so to most of us, it works.

For instance, Consumer Reports in 2014(1) provided a comparison of six supermarkets and showcased, verbatim, the trending focal points for each company. Consideration of (6) six, Whole foods, Sprouts, Costco, Publix, Raley’s, and Wegmans were each interviewed for their article. Clearly, the most fascinating identifying characteristic for each chain would be also for their customer base.

Whole Foods boost of its selectivity, standards, and sourcing. They familiarity with how and where products were produced, how animals were farmed drug and feed by-product free are result of having skilled buyers ensures selection of high-quality natural and organic items.

Sprouts store has customized ‘produce’ as its focus guarantee of quality, freshness, and goodness from its local, regional, and national growers. Trained butchers servicing a variety of meats and prepared foods made from scratch with all natural meats and wholesome ingredients.

Publix, a Florida based since the 1930’s, food store prime ‘meal solutions’ as it means of servicing consumers. It compliments seasonal patterns for fruits and vegetables for purchase when there are available at their peak of flavor and freshness.

Organic Farming has become the resource most assuredly providing quality products (home grown) from Wegmans Farms to Markets. This coupled with on-site knowledge of their partners’ facilities and operations gained their trust and confidence. Also, educating employees enables monitoring and sharing product information with customers.

Costco is grown and maintained its share of the bulk food shopping industry. As it has supplemented its items with electronics and other products, their facilities and staffing enable customers to browse aisles with the trip to the warehouse most often ending in expenses at a greater level because of the human nature and the ability to spend. Less

expensive clothing lines, imported items which are not required to meet our established standards, and bulk fruit, vegetables, body care products and other things imperative for all faced of our lives enabling less shopping experiences, easy party preparation, and freezing for later usage.

Raley’s Natural Foods Department located within its stores is certainly a means of dietary control. There are the healthier alternatives most of today’s consumers are seeking. This store chain within California was founded in 1986 and also evolved to offering some vegan and organic food choices along with a bulk item aisle.

Once we surpass the challenge of understanding our local supermarkets we a customers are forced into recognizing the individuality of each through brands, floor design, produce featured, and the over ins and outs of each chain. This is to isolate which services what part of you, your family, or sometimee needs and wants. Particularity of grocery shopping has its variance around each neighborhood.

The local market has also delved into providing items appealing to consumers which replicate and are cost effective in comparison to local cafés and restaurants. Coffee drinks, ice cream, and water, are a few of todays’ most necessary products reproduced in ‘ready to consume’ mode. It is within the markets that we find challenges in association with caloric content, additives for flavor and sizing which

go for as well as against the freshly prepared drinks or dishes. However, cost, as usual, is a factor in the continued interest and use of these products.

Dynamics of our ever so growing society and its cultural exchange is one purpose for the distribution of goods manufactured for cultural taste in America and those imported. While our markets are host to flavor differences, cost increases, and caloric options are reasons purchase exchanges of many. Meaning simply, other food combinations are tasteful but less fat and calories consumed. Health issues which minimize (lessen) the kinds of foods edible for some can are more comfortably managed with the expansion of items marketed.

Next, the farmers and manufacturers had to endure the growing pains of the industry such as disease, technology, and weatherized trauma. They had grown weary of their once promised potential of sales and distribution. How effected? There become issues of insurance, land modification, regrowth time frames, etc…….However, in trying times, these universal concerns are resolved for our external and internal market places with a global communication systems and continued and concise product development their produce is expansive in usage which correlates to continued and increased sales and distribution. Population growth also depicts regional sales levels.

An example that is well received was the simply jarring and juicing of the pomegranate fruit. The costly red fruit with its typical stain, as marker and proof associated with its intake, has been dispelled with the

simple ingestion as a tasty beverage. This shows industry growth as it manufacture of goods easily as a benefit to the public who must in turn assume the cost of a prepared good.

Traditional aisle marques have change in resemblance of the food choice selections. Lately, the most interesting adjustment is the ‘pet food’ refrigerated food section found in some local market stores. This is a reflection of the pet industry gaining market ground outside of the expense of local Pet shops pricing and the convenience of adding new products as we shop for our families and home.

Coffee has been, next to water, the most dominant beverage consumed throughout the world since the days of horseback riding through the great plains of the entire nation. In the

wilderness, along with the Indian, cowboys, military, huntsmen, etc... they were assuredly sack packing the one product of necessity coffee beans chewed or brewed to awaken the spirit and survival of the cold. It was the primary consideration of the average cafe or in-home social commonality. For the less fortunate, it was the smallest gesture of welcome and others readily combined with a homemade pastry as a courtesy or dessert.

Coffeehouses are traditional places in which people are able to talk, read, write, or congregate. Cafes have stormed the streets over the past twenty years excited to once again, with a new flair, enable the constant ability to partake of the best coffee grind from some country and

manufacturer who promised the best blend, flavor and of course aroma. The aroma is therapuetic and an almost pheromonal approach to sales. It is to be less than healthy if overly consumed but equal to water in desirability. Now, today, the tease of coffee blended with lots of milk and flavor aides attracts the younger, more particular customer while adding ice to a cold cup ensure that even during the hottest months and places in the world everyone can still partake of a caffeine mix for social or perk preferences.

Brands are retailed from manufacturers who service growers and those who incorporated a "kind" or "type" of coffee into a cafe boutique business. They are the frappe, latte, or multi-

flavored coffee products. These once out of the home products are carefully marketing for in-home use through retail, online, or grocery market sales and distrubution mediums. It goes without saying that as with all products, we pay for convenience palmulled in every direction. It is costing us to have coffee at the cafe, buy large quantities for at home use along with the flavorizers for perfection through grocery, and have more of it all shipped via online sales.

There are numerious blends readily available or those sold as whole beans; the newest form of purchase from coffee growers throughout the world. This preserves flavor and enables the perk of a bean promising at the freshest peak and point, right before use; when each bean is

officially ground down for use releasing its intensity or everything it encompasses. This also reduces the possibility of contamination through internal bean oils, carbon dioxide depletion which gets oils into the coffee, moisture diluting the natural oils when exposed when ground and retaining the oxides which contribute to the coffee aroma released into the air.

But not without consideration are those people who pefer prompt, readily prepared, coffee goods. Branding cafe blends is a major force within this market. It ensures that on the run, every willing candidate can have exactly what he or she needs in a coffee drink. There are iced,

frapped, or milk blends in the refrigerated sections of most markets today. The cost is within range of the cafe pricing but minimizes the effort of having to travel to the nearest one.

Interesting that the U.S. imports more coffee than any other nation; the consumption of coffee despite its caffeine content is great at approximately 400 million cups per day and its value exceeds that of $8 billion. This is with acknowledging that South America, Brazil, grows 45% of the coffee exported internationally.

Juice, similar to the Hollywood hit movie, is a subject of money, robbery, and alluding. There is much controversy in respects to manufacturing processes and grave consideration before we package it and take it home. Grocery store chains boost a variety of store purchase brands from ready to serve, frozen, or concentrate containers. Each suggest it 100% , other additives, flavorizer, and preservatives; but, all utilize buzz words as marketing ploys to gain attention, trust, and sales. It isn’t as healthy as the 100% suggestion the labeling offered to the consumer.

The forms which we are provided through sales of juice products are concentrates frozen or not, a heat process reducing juice and vegetable down to syrups to which we add water. Then the blended natural products which Choice of what to exchange is these product include GMO’s to extend shelf life, MSG

increase biological cravings and addiction, Synthetic man-made ingredients which mimic natural fiber, dyes and sugar etc.., Synthetic Vitamins to replace those lost during pasteurization processes.

So, the question still remains as to ‘what the best choices are’ for store –bought nutritious drinks?

Organic content and its ‘naturalization’ and if available ‘freshness’ has taken over the experience of juices and juice blends. The techniques for accomplishing this fete are: pasteurization, raw, cold-pressed, and HPP (high pressure processing). There exists no most preferred form however each has its own value. Pasteurizing is heated and loses its nutritional value, raw is readily consumable from the juicer however it life-span of natural enzymes, vitamins, and mineral is time sensitive. Cold-pressed is

very healthy having pounded the fruit of vegetable with pressure to release the juices total and thus a longer shelf life. It is assumed, therefore, freshly made and refrigerated versions have a fair nutritional shelf life.

In comparison to the raw and cold-pressed states, the HPP is the best safeguard against ‘foodborne’ diseases and associated conditions. Its quality, freshness, and shelf life without the ‘heated’ aspect are retained during processing and throughout the bottled and cooling phase. As we recall cooling inhibits pathogen growth, preserves nutritional value and safety. Brands such as Odwalla, Naked Juice, Bolthouse Farms, and Suja elements all brag on their contents and taste while consumers pay a mild fee for these products pricing range between $3 to $4 dollars. The alternative freshly prepared juice bar

drinks, in comparison, hosting heathy, fresh, self-prescribed ingredients cost generally $1 to $3 dollars more.

As a perk to a new beginning with our daily intake, it is often recommended that one partake of a ‘body cleansing’ which entails utilizing some product to clean out debris from our colons. These products often expensive provide natural, laxative acting, and other items to rid of biological excess. The use juice cleansing brand claims in accordance to the market demands for such “healthy and organic” ingredients. After releasing and removing unnatural, toxic, biological debris, the new ‘energy’ will take over. There is expectant weight loss as well with the dietary imparting with ‘junk foods’ and items unnecessary to retaining your health. The fresh fruit and vegetable juice drinks a mixture of nutrient filled ingredients,

protein and water complement good health. Fiber and other supplemental additives can be found in other resources such as fruits in an effort to minimize the caloric intake but sustain bodily functions.

Using a ‘cleansing’ and the onset of juice and vegetable mixture drinks are not a replace for a balanced diet per say. This is a conditional practice in addition to providing the body with what it needs; meal at least once per day or drink smoothies along with low calorie add on with small portions to lose and maintain weight loss.

So, the use of juice blends and ‘cleansing’ juice regimens are valued but not an even exchange for dietary and biological health.

Now, the consumption of water throughout the nations is essential to survival and health. It is a basic heavily utilized by-product of nature which has grown into a percentile based asset in the food industry. It is found to please the public as a fresh spring water resource, infused with electrolytes, a flavorized beverage, ice by product with additives, or a fruit natural juice. The results are a billion dollar commodity. The most recent ‘water’ craze is that of ‘Coconut Water’. It is having claims for its rich potassium embodiment of unripe coconuts. It also contains sodium, magnesium, small amounts of phosphorus and vitamin C. There is no cholesterol despite its ‘meat’ and little fat and protein. There is a natural sugar and hence sweet taste but low caloric count.

The sizing for our traditional sugar decreased from a 5pound to 4 pound bag. Its raw or granulated form is highly competitive in today’s market full of options and suggested alternatives to the white powdery product manufactured from global sugar kane farms. However, the decrease in volume did not affect the pricing of such a readily used item. Part of this is the result of a long time stagnation of cost to the consumer but also manufacturing expenses and possible but most assuredly the reduction in sales due to the diversified forms of sweeteners shelved in most grocery store to date. The explosion of variation for better digestion, sweetener taste reduction, and natural ‘molasstic’ sweeteners from fruits, are downgrading the usage of the processed versions.

The overconsumption of sugar is noted as an additive to most food, fruit, and snack items without consumer knowledge. This has forced many to relearn how to honestly eat and taste foods with natural sugars. They are found to be the best means of control and avoidance of over indulgency due to the sugar additives found is most products. This is especially important for those having medical conditions such as diabetes who must balance and control daily intake levels forcing them to read the Nutrition labels as assurance.

Because there are many forms of sugar used in food ingredients it is important for us as consumers to familiarize ourselves with most of them by reading labels and other materials. Some of the more

common are Agave, Brown Sugar, Honey, Fructose, Glucose, Raw Sugar, corn syrup, molasses, and others.

Greens such as Kale have gained ground and interest with its dehydrated, seasoned highlight as a snack food or as color, flavor, and nutrients to smoothies available for health and replenishment. There are also blends of salad greens and premixes of sorted packaging affording us at least 5 kinds and 5 style blends for easy preparation; along with spinach, brussel sprouts, and the other all frozen, fresh, and dehydrated for consumption of choice and need.

Following the performance of farmers, the herbiest and natural organic growers provide fresh herbs from small venues, the farmers market, or grocery markets, or herbal farms directly as adjoins to cooking perfection and tasteful combinations. Classified as food additives by the FDA, this extension of green provokes purchase through their simple aromas encouraging cooking care with ingredients and promoting natural healing. The suggestion of healing there must always be concern and awareness regarding the medicinal use of herbs especially in conjunction with medications. It can be detrimental to ones’ health causing side effects. This is tricky.

Salad dressing has traditionally be combines use of liquids and herbs and spices for zest and customer appeal. In one visit to market there are as many as 8 brands bottle, other dry packaged and over 12

flavors one store upon 2 or more shelves. Accommodating adequate choice is pertinent to the widespread desire to eat salad prepared or customized at bars, full of nutritious fruit, vegetable, meats, and yes dressings. Typical kinds transfer the use of mayonnaise or oils intertwined with vinegars, herbs, and other additives for coloring etc…. ; while others are conscious of the use of egg, oil, and preferred to offer vegan selections. This is all with still the consumers chance to monitor most important, their caloric intake and fat count.

The word OIL is synonymous with fat, fried, and flab. Today has variety of vegetable and use of oil squeezed from nuts and fruits attempting to provide more basic and less manufactured products. The natural effect of olive, peanut, cottonseed, grapeseed, coconut, sunflower, soy bean and the heavily

consumed vegetable or corn oils offer a toss-up for cholesterol, flavor, and fat control. Some require high heat processing, are high density, and greatly refined. Those composed of ‘polyunsaturated fats’ oxidize and produce free radical when exposed to heat and light. This causes the inflammatory reaction within our bodies and thence internal problems such as heart disease, cancer, and other degenerative health problems. Read labels and know your oil.

Soda. The origins of soft drinks lie in the development of fruit-flavored drinks. In Tudor England 'water imperial' was widely drunk; it was a sweetened drink with lemon flavor and containing cream of tartar. 'Manays Cryste' was a sweetened cordial flavored with rosewater, violets or cinnamon. Lemonade,

made of water and lemon juice sweetened with honey, but without carbonated water. The Compagnie des Limonadiers of Paris was granted a monopoly for the sale of lemonade soft drinks in 1676

In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. And in 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks. He founded the Schweppes Company in Genevain 1783 to sell carbonated water, and relocated his business to London in 1792. His drink soon gained in popularity. Pharmacists selling mineral waters began to add herbs and chemicals to unflavored

mineral water. They used birch bark, fruit extracts, and other substances. Flavorings were also added to improve the taste.

Ice teas considered the best was once a dry mixture combined with water a variation from the use of hot tea bags or lemon for homemade lemonade to be consumed in home or at leisure with the simplest effort. The age old beverage often used to supplement a simple dinners in homes around the world has blossomed into a multifaceted products for distribution throughout the world. It was the byproduct of tea leaves haven been processed into a more generic, expansive fashion, readily usable, and prepackaged item. The brands have evolved from the fields of tea growers around the world. They are developed into other products such as presweetened or unsweetened teas available in restaurants,

cans, or bottled for the market place. I have accounted for 21 bottle tea beverages; which is probably half of what is sold throughout the world. The variation of blends, flavors, and quality lend for the

Cheese is one of the most diversified food items having superseded the days of white American and cheddar making the sandwich better years ago. It is an ancient ingredient predates history having the mechanism of its practice transcend lands, years, and time currently equally exchanged across the seven continents. As a milk-based product, it is host to many flavors, textures, and forms dependent upon pasteurization, type of milk used, bacteria or mold, aging, and processing. It is herbed, smoked, or spiced using additional ingredients. Of late is the fruit and ‘nut-based’ cheese and cheese spread items.

National cheese pricing is conducted through a small approximate 1% market research via the Cheese Exchange since 1973 and later in conjunction with Wisconsin. It is based on processing, packaging, and transport however, retailers remain constant making cheese, to date, most highly priced dairy good.

As it has met demands for consumers relative to convenience, flavor variance, for at home usage as well as snack, or as complimentary appetizer, there is a pricing frenzy. Consumption has gained ground over the years in America as a receipt ingredient, snack option for nutrition, flavor support in meals. It is a tradition product boosting freshness and performance as a slice, shredded; melt able, for its many uses.

All of these factors make cheese still one of the highest forms of revenue in the dairy market found in grocery stores. It is a fashion statement amongst cheese lovers who relish the varied opportunities as guest to events, restaurants, or small parties to experience it many uses as a cold plate, warmed dip, with crackers, spreads, flavorize fruit slices and other recipes.

Ice cream and ‘old and all’ time dessert favorite of ‘ice cream’ is another dominate frozen food item. It has been packaged, chopped into squares, made into sandwiches, pop cycles, and flavored with fruit, nuts, creams, and other ingredients to redefine it basic vanilla kind.

It was the late 1700’s which provoked the outing of ‘ice cream’ to the public as a daily food. In the 1800’s Dolly Madison served the President Madison a concoction for the inaugural 2 nd event. Believed during this time to be an elitist dessert, it became manufactured and an industry under the guidance of a milkman’ Jacob Fussell’. From the onset of an ‘ice cream’ market from this Baltimore based business with advances in technology, improved and increased production to the current accessibility, variation, and frozen state. Even sailors have a relativity to war victory celebrated with ice cream and housed a floating parlor. This has transcended to the dated increased production, consumption, and prepared frozen product sold in grocery markets ousting the parlor and soda fountain as industry sales relics.

Today’s has once again been rescued from the limitation of choice and kinds of products available on the market. The types have name like, Blue Bell, Ben and Jerrys, Breyer, Edys, gelato, ice milk, sherbet, frozen yogurt, granite, and host of brands to follow. Here we rest in the comfort of readily prepared, simply delectable, taste and quality. Pricing range has escalated along with the processing differential offered for hardness and softness, flavor, ingredient exchange, milk choices, and fat or non-fat contents. This is a small sample of the variety consumer’s demand with the healthy notion of everything.

Churned to desired quality slow or fast as a result the butterfat count changes. The milk choice for these blended creams matters as well to the tune of calories, flavor, servility, serve ability and health. Here are the resulting sorted purchase ready and marketed forms of ice cream:

Sorbet, made from fruit puree is lighter, less fat, but sweet frozen combinations.

Sherbet is a fruit based product also however it contain 2% butter from less milk usage.

Granita is a textured, frozen icy product similar to sorbet with a fruit base.

Gelato made from a base of milk, cream and sugar flavored with fruit and nut purees as well as other additives. It has less air and more flavor compared to the other forms of ice cream through its mixing process.

Blends liquor ice cream which as it suggests is a combination of alcohol and ice cream. It is unique as a rich liquor and rich smooth cream; a perfect accompaniment with drinks, gourmet desserts, and at home entertainment.

Lastly, the ‘popsicle’ made from ice and flavor easily prepared and served worth the mess 90 degree day can bring, is the most basic from of pops. The additional thoughts of how to serve ice cream, as ‘creamsicles’ in its thickness, extend itself into the popsicle market adding traditional cream with or without a coating. This protects the product from melt compacting it on the inside while providing the customer with more chocolate, candied crunchy, cookie crunch, or nuts improving quality, exciting

interest, and packing a price of equality. It is cold comfort most are seeking with fewer controlled calorie, fat, and clean, simple break from it traditional wooden stick.

Conclusion:

At times, I wonder if the extension of food into frozen didn’t actually begin with pizza or waffles. In the days on young they seemed to be the only things families had readily available for dinner or breakfast. The emphasis on home made goods hadn’t during those times made reentry into the home of those flanked with work, schedules, sports, and time management consideration to responsibly minimize neglect. The ‘bad mom’ syndrome for lacking skills a great home economics course would have taught

was cured, seemingly so, with the onset and use of modernization of skills, financial health, and reorganization of task. Then the environmentalist, farmers, USDA, and other facets of our businesses and community worked to revamp marketing around the country and thence, world.

Now, we have a true sense of where marketing has grown and cast a solid shadow over the experience. There is a dependency upon others for each aspect of product accessibility in style, kind, taste, and pricing. Whether it is at the market, farmers market, or wholesale house, we accommodate through consumption and host continued revenue. This co-dependency is truthfully a tailored fit.

References:

1. ‘Cheese’ , Wikipedia, online encyclopedia, This page was last modified on 31 August 2016, at 14:06.

2. Cooper, Lauren, Food Choice, “Is a Juice Cleanse Right for You? Juice cleanses promise health and well-being in a bottle. Should you try one?,” website article 5, January 27, 2016

3. “Don’t Fall Victim To These Tricky Juice Labels,” Food Babe, pp. 18-24, website article 2016

4. ‘Gelato’ , Wikipedia, online encyclopedia, This page was last modified on 24 August 2016, at 22:05

5. International Dairy Foods Association: The History of Ice Cream, website article, page 16. Lorenzo. What’s Wrong With Buying Ground Coffee, Coffee Confidential, website article,

pp. 1, 20167. Lough, Harold W., National Economics Division Economics and Statistics Service; U.S.

Department of Agriculture., “ Cheese Pricing, Agricultural Economist Cheese Mdng” Agricultural Economic Report No. 462

8. Shader, Maggie, Consumer Reports, “Coconut water label claims review”, web article August 9, 2016

9. Ting, Deanna, 7 Top Trends In Cheese For 2016, Specialty Food News. Web article 10. Warren Meltzer Rachel, Consumer Reports, “If You’re Cutting Out Sugar, Read Those

Food Labels,” web article January 21, 2016