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DELI & SMALLGOODS ‘NEW OLD’ FLAVOUR WITH TRADITIONALLY MADE SALUMI Massimiliano Scalas missed the salumi products of his native Italy and set out to create an Australian made artisan- style salumi range in the European slow-food tradition, sourcing local ingredients and supporting local farmers. With a desire to create a community to celebrate the tradition of fermented meats, Mr Scalas, with partner Rebecca McEwan and business partner Michael Dlask, created Salumi Australia. In 2010, the trio with the support of family and friends opened what was claimed to be the first custom built smallgoods manufacturing plant in NSW’s Byron Bay region. The company says its dedicated team of skilled specialists have worked tirelessly to develop an award-winning range of cured meats and fermented smallgoods available Australia wide. According to Salumi Australia, by using slow-food techniques and locally sourced ingredients wherever possible, the difference is evident in the taste. The company refers to this as the “new old flavour”. Salumi Australia claims to source 100 per cent local Australian pork, ethically farmed with no added hormones or artificial flavourings. The products are also said to be antibiotic free, gluten free and endorsed by Coeliac Australia. FROM PAGE 53 smallgoods segments of bacon (up 15.3 per cent), ham (up 9.1 per cent) and salami (up 21.8 per cent) adding incremental growth to the category \\\\\\\[MarketEdge, Smallgoods Deli+Dairy Database, National Grocery, dollar growth % MAT To 9/8/20 versus YA\\\\\\\]. These segments are reflective of the rise of increased breakfast and snacking occasions at home.” Current action and looking forward The category, according to IRI, is a “popular pick” with shoppers eating more at home and is expected to achieve continued growth in 2021 (IRI Shopper Panel Survey, 2020). “In the short term, it would be important to navigate through the Covid crisis and economic downfall,” Mr Ramesh said, adding that a potential range reduction from manufacturers and retailers may help cope with demand for the time being. “In the long term, the industry needs to invest in educating the shopper through increased communication (in and out of the store) to help them purchase the right product for the right consumption occasion. “Packaging descriptors on meal types and occasions would further help educate and segregate meat cut/types across the meal preps that the shoppers do. Additionally, tapping into out-of-home consumption would gain more relevance in future. Kids returning to school is a start to this. Snack packs like Primo Stackers are likely to gain relevance as lunchbox specials.” Don Head of Category Guy Hopper says people are continuing to snack, with smallgoods providing a “highly enjoyable”, high protein, lower sugar alternative. “Despite restrictions in some parts of Australia, products suited to entertaining and snacking saw strong growth (pre- pack entertaining up 41.1 per cent versus a year ago and pre- packed snacking up 43.6 per cent versus a year ago),” he said. Don’s Kabana Minis and Chorizo ranges have “successfully” launched this year, says Mr Hopper, offering customers a “traditional favourite” in a format ideally suited to snacking but also ideal for casual entertaining. “The 160g size allows an accessible price point and enough product for multiple snacking occasions,” he said. Whatever the offering, though, as the recession in Australia deepens, Mr Hopper says value will be important in the category, with large-pack bacon being a key battleground for retailers. “While customers may be cautious trialling new or more premium products, there may be opportunities as people transfer their spend from cafes and restaurants,” he said. “Research shows customers are attracted by promotional tickets, but \\\\\\\[also\\\\\\\] branding. Innovation and an easy to shop layout remain key drivers of category performance for all customer groups.” A “resurgence” in home cooking during Covid-19 restrictions, according to Mr Hopper, has also led to healthy growth in some SKUs suited to ingredient use. “Pizza and pizza ingredients, including smallgoods offerings like pepperoni, shredded ham and continentals, remain a large opportunity,” he said. Delighting with the deli While some shoppers may be avoiding the deli during this time of uncertainty, Primo Foods Category Director Michael Herriot says retailers must work harder to address and improve shopper perception of the deli’s convenience, freshness and hygiene. 54 RETAIL WORLD OCT, 2020