The phrase ‘you don’t know what you’ve got until it’s gone’ is a common cliché. But what if you didn’t know what you could have, would you still want it? This apparent paradox underscores a recent shopper panel study, which asked whether people were really happy with the product range at their supermarket in-store bakery (ISB). An emphatic ‘yes’ was the reply from most – that is until picture cards of some of the wondrous breads sold by overseas retailers (but not in the UK) were flashed before them. This lead to hopeful cries of: “Where can we buy them?” Research into the category from ingredients manufacturer Puratos shows ISBs are falling short of shoppers’ expectations. Insights gleaned – and the key findings apply equally to industrial and craft bakeries – include a call for more diversity in breads and an unfulfilled desire for impulse products.Puratos undertook a series of nine focus groups and ‘accompanied shops’ with customers at Tesco and Sainsbury’s to give a snapshot of how consumers categorise the typical supermarket bakery offering. The groups were shown distinctive breads from across the world as a counterpoint to commonplace UK products. “People just went mad, asking ’Where can I buy these products?’” recalls Matt Crumpton, Puratos UK’s sales and marketing manager.But the British public is traditionally conservative when it comes to parting with their cash. Although impressed by an exotic offering, is there a danger they will still put the same old tried-and-tested staples into their baskets? “True, but we found there’s no point having these new products just stuck on the shelves because people will walk past them; they’re almost scared of them,” answers Crumpton. “They wanted these products, but they wouldn’t buy them unless the communication and merchandising material was there.”Emotional attachmentThe knowledge found in deli, cheese and rotisserie counter staff, point-of-sales material and samples to taste were all found sorely lacking in ISBs, meaning the strong emotional attachment that people instinctively feel towards the bakery is being under-exploited. “There’s a very strong engagement with bakery, but people want more out of it; they want more theatre,” he says.Shoppers understand ciabatta, they almost get focaccia, but anything else and they will want to know what to eat it with, where it is from and what it tastes like. Tradition, origin, health benefits and serving suggestions could all be flagged up to encourage customers to buy. Most people recognise that wholegrain is good for you, for example, but ask them why and they will scratc their heads. So information needs to spell things out in simple terms, avoiding the jargon surrounding many health claims To garner a greater understanding of the customer’s decision-making process, how they structure their shop and what motivates their purchases, opinions given on various products were mapped according to perceived ‘need states’. These included: ‘treat’ – where people indulge guilt-free; ‘show-off’ – to impress others; ‘diversity’ – trying something different; ‘bonding’ – such as family occasions; ‘comfort’ – a pick-me-up; and ‘functional’ – the convenient, everyday foods. Time to show off So what product gaps did this highlight? “There is a gap for ‘show-off’ in ISBs,” says Crumpton. On the cakes front, there was a similar feeling that few products were hitting the target. The current offer of éclairs, scones with cream or fruit tarts simply did not impress; even a tarte au citron was perceived by some respondents as “just a fancy cheesecake” – hardly enough to impress guests at a dinner party. The underlying message was that there are few credible cakes and desserts in ISBs that meet the emerging trend for indulgence. “People kept citing time and again the branded, nicely packaged, Gü-type products, saying ‘I could pass this off as my own’,” he says. While these are shelved among the chilled desserts, the sweet ranges in the ISB are changed too infrequently with little to excite, they thought. And there is too much cream on display, where there could be glazed or fruited items.Meanwhile, the idea of pre-ordering products for special occasions was greeted enthusiastically, with people prepared to pay anything up to £20 per cake. Selfridges-style high-end patisserie products “really got people excited”, while there were calls for an overhaul of the patisserie counter. And interestingly, people saw the on-shelf sponge cakes and cake-bar products as more suited to the biscuits section than the ISB – an insight which could open up room for other speciality bakery items.But it was the bread offer, not the cakes that attracted people into the bakery. So what else would help shoppers upgrade to buying speciality goods? The ‘anchor’ products, such as French sticks, must be in stock, says Crumpton. And freshness is paramount. “People want to see what’s going on in the bakery, the warmness of the ovens, the smell and the texture of the bread,” he says. Packaging contradictions Responses on packaging were more confused, with ‘naked’ breads preferred over cellophane, but at the same time loaves exposed to mucky fingers brought hygiene worries. Distinctive packaging, such as La Brea’s sourdoughs, which are baked off in-store and come in branded bags, however, successfully taps into that ‘show-off’ element, notes Crumpton. “Plastic packaging almost dampens people’s illusions about these ‘wow’ breads. But if you take it out of the packaging and put it in a nice wicker basket, there’s the perception that it’s made by the guy out back.”But are the more unusual Continental breads ever going to sell in big enough volumes to attract the multiples? “Supermarkets are going to get a much higher margin for these products,” reasons Crumpton. “If retailers get the communication right, we could see more speciality products becoming mainstream, as ciabatta and naan have already done.” WeekendersPuratos’ study reinforced the difference in buying behaviour between the week and weekend. Single- and dual-income households with no kids spend little time indulging in bakery products during the week, limiting their consumption to morning toast and lunchtime sandwiches. But the weekend is more about indulgence, slowing down and taking time to appreciate more luxurious bakery products.Younger families will buy bakery products to share and to cater for children’s fads. Older families will purchase a wider variety of baked goods and make more frequent shopping trips. Meanwhile, so-called ‘empty nesters’ – who are retired and whose children have left home – take the ‘every day is a weekend’ approach to food shopping. They are health- and diet-conscious, eat smaller portions, and can afford more treats over frequent shopping trips.“Customers are saying that they shop differently from the weekend to the week,” says Crumpton. “There is a logistics issue to get over, but in an ideal world you would have a range of products that are proven to sell during the week. And at the weekend you would slightly change that offer to suit the various need states, such as when people want to slow down and explore new breads.”Puratos at a glanceInternational: The family-owned Puratos Group is based in Belgium. Founded in 1919, the firm now has 89 companies in 53 countries, with 55 manufacturing sites, employing 4,500 staff worldwide, with a turnover over £530m. UK subsidiary: Started in the 1980s and now based in Buckingham. Two years ago Puratos restructured to simplify its business into three units – Bakery, Patisserie and Chocolate. UK turnover: £30m+UK staff: 100+Products: Bakery – bread improvers and mixes, flavours, enzymes and emulsifiers; Patisserie – confectionery mixes, fillings, glazes, icings, fudges and ganaches, margarines and fats; Chocolate – Belcolade real Belgian couverture and compound coatings.Key pointsThere are signs of consumer disengagement from the bakery category, although most are satisfied with the current offerShoppers say the in-store category is crowded and confusedPeople wanted products to be split up more in line with different occasions, such as weekend indulgence or to show off to guests‘Show-off’ breads are a key area of interest but product types remain undefinedNew bread formats need to be introduced carefully if they are to have impact, but could support a ‘super-premium’ fixtureAmbient cakes are perceived as boring and functionalShoppers want ‘show-off’ patisserie in the ISB – a market currently being tapped by dessert brands such as GüThere is a strong desire for high-end single portions, and those with the look and feel of products found on the ContinentShoppers want a patisserie counter – but not in its current format. There is a lack of change and innovation on the counterA lot of the products on display are the same colour, which people found boringPre-ordering for specific occasions is of real interest
When Harvard history professor Dan Smail wanted to bring the Middle Ages to life, he turned to the Harvard Art Museums to help his students touch the past.In the fall, Smail introduced the General Education course “Culture and Belief 51” to undergraduates, and for the first time used items in Harvard’s vast collections to offer his students an intimate look at the period.“What we really wanted to do was get the students kind of behind the scenes … to touch and handle things and engage with them in a way that they could do much, much better in person than they could just standing in a gallery,” said Smail.The class made a field trip to a seminar room in the museums’ Somerville facility to pore over items that included a late fifth century pilgrim’s flask used for carrying holy water. Back in Cambridge, the students visited the Arthur M. Sackler Museum, where they inspected the head of a statue of a medieval king.The object-driven nature of the course, said Smail, “gave everything a kind of tangibility” and led to “incredibly bubbling, flourishing conversations.” He said his students couldn’t get enough of the experience. “They loved everything about it. It got the highest evaluation of any course I’ve ever taught.”Harvard is at the forefront of a burgeoning movement to help students, faculty, and the public better understand and engage with myriad fields, from fine art to physics to philosophy, by encouraging the close examination of material things, like the great works of art and ephemera contained in its rich and robust collections.When the Harvard Art Museums, made up of the Fogg Museum, the Busch-Reisinger Museum, and the Arthur M. Sackler Museum, opens in fall 2014 in its renovated and expanded home at 32 Quincy St., a vastly expanded art study center and a series of new teaching galleries will drive that mission forward.As part of the renovation project’s final phase, the Sackler galleries, which have remained open since the renovation began, will close on June 1. Those spaces will be needed to prepare for the packing and moving of the museums’ collections into the new galleries.A central feature of the updated facility is an enhanced and expanded art study center that will make thousands of little-seen works from the Fogg, Busch-Reisinger, and Sackler museums available for hands-on study. Occupying most of the fourth floor, the center will include three study rooms, two seminar rooms that can accommodate smaller groups of students, and a large reception area.Officials from the museums worked closely with members of Harvard’s Project Zero at the Harvard Graduate School of Education (HGSE) on a vision for the new center, one based on extensive feedback and research, including interviews with the museums’ staff, observations and interviews in the previous museum study centers, and interviews with faculty from Harvard and beyond.The results, said Thomas W. Lentz, Elizabeth and John Moors Cabot Director of the Harvard Art Museums, prove that the study center experience not only offers visitors a way to engage with art, but also acts as a driver of innovation.“We know from experience, and from a number of studies we conducted, that in a study center people tend to look differently, they linger, and they look more deeply,” said Lentz. “The study center is one of the powerful engines of this new facility because it will create new kinds of teaching and learning experiences and foster collaborations and connections across different fields and disciplines at Harvard.”Other new features that are intended to invite visitors to look more deeply and to foster fresh areas of inquiry and cross-disciplinary connections include three teaching galleries on the third floor. The galleries, which will be open to the public, will devote 3,000 square feet to support student coursework, curatorial studies, and the work of the new art study center.In imagining these gallery spaces, “We wanted to think about physical parts of our facility that had been very effective for us in the past and bring those things forward and think anew about some exciting kinds of spaces,” said Debi Kao, chief curator of the museums.As part of the new configuration, one gallery, as it was in the past, will be dedicated to the course goals of Harvard’s History of Art and Architecture program. The second gallery will link directly to the mission of the new art study center and will offer faculty and students a space in which to study and linger over particular works of art. The third gallery will act as a type of curatorial laboratory where students can study in close detail the “art of installation,” developing their own exhibitions and learning how to “visualize” an argument with works of art.“This is a space where curators can work with faculty and students to essentially teach them how constructing an argument with real objects in real space is very different than constructing an argument with words on paper, and yet they are equally powerful,” said Kao. “All those choices of juxtapositions, whether two works are right next to each other or across the room, change how any person is going to interpret the visual thing.”One person familiar with the transformative nature of working directly with art objects is Jennifer Roberts, a professor of history of art and architecture. Last year Roberts developed a course that led to a student-curated show on contemporary master Jasper Johns that was displayed at the Sackler.“One of the first lessons that you need to teach in art history is that looking in a textbook is very, very different from looking at the actual object,” said Roberts, who often has her students look at a work of art on a computer screen before seeing the original in a gallery. “For many of them, the entire meaning or their interpretation of the image changes completely when they see the real thing.”Working with students to help them develop and curate the Johns show “involved a totally different kind of thinking and a different way of articulating ideas. I think that type of experience will be really exciting and productive for future generations of students,” said Roberts.But the new galleries and art study center are just part of the vision for the facility. In planning the renovation, museum officials arranged works to ensure that each newly configured space could accommodate a faculty member and a cohort of 15 students.“It’s our hope,” said Kao, “that every installed space can be used for teaching and learning and new discoveries.”
12SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Michelle Grabicki Michelle has been with Numerica Credit Union since April 2001, and has 28 years of credit union experience. Michelle oversees all training, member feedback and cultural initiatives at Numerica and … Web: www.cunacouncils.org Details The old adage “What happens in Vegas, stays in Vegas” is about to get turned on its head; at CUNA Technology Council Conference and CUNA Operations, Sales & Service Council Conference—September 28-October 1, 2016 at The Cosmopolitan of Las Vegas—what happens in the City of Lights will stay with you long after your flight home.While these two events, hosted together for the second year in a row, serve two distinct groups of credit union professionals, they are united by a common theme: “Creating New Connections.” And although the “connections” in question include those you’ll make with fellow attendees, this is much more than a networking event. These conferences are also a chance to connect game-changing ideas, unconventional perspectives and rewarding opportunities.In addition to the eye-opening keynote presentations and high-impact breakout discussion sessions, CUNA Councils has a series of creative, unconventional opportunities planned that will enable attendees to connect to new areas of the credit union movement. Here are three examples:Connect to PhilanthropyIt’s important for credit union professionals to stay tethered to the movement’s core principle of People Helping People. This year’s conferences will provide attendees with a fun opportunity to give back to children in need through a special charity raffle.Upon arriving at the conference, you’ll be able to buy tickets for $5 a piece (or $20 for five) and enter to win a suite of great prizes. In addition to the total gross from raffle tickets, the nationwide credit union network CO-OP Financial Services has pledged to match attendees’ donations up to $10,000, making this a potentially massive charitable opportunity.Proceeds from the raffle will be donated to Children’s Miracle Network Hospitals, which funds research, training, equipment purchases and care for children at hospitals across the country. On the last day of the conferences, country singer Lindsay Ell will present a check to Children’s Miracle Network revealing the final fundraising total.“It’s always great to use an event like this to give back to the community,” says Michelle Grabicki, CUNA Operations, Sales & Service Council conference chair and VP Corporate Culture at Numerica CU. “We’ve partnered with a worthy cause, and with our attendees’ support, we have the potential to make a real impact.”Connect to Pioneering CultureNestled within Vegas’ casinos, hotels and buffets is the corporate headquarters of Zappos, Amazon’s online clothing and shoes retailer with more than 1,500 employees worldwide. Regularly cited as one of the best places to work in the U.S., Zappos offers a culture model that unifies, optimizes and fully utilizes their staff—one that credit unions could benefit to emulate.In a special pre-conference workshop on September 28th, attendees will take a tour of the Zappos campus and view an in-depth presentation on the corporate philosophy and practices that allow this multi-billion dollar company to serve millions of customers across the globe. Participants will have the opportunity to ask Zappos culture experts questions and gain insight into the daily machinations of an organization that, surprisingly enough, faces many of the same challenges as today’s credit unions.“From time to time, we all need to step outside of our bubble and look at things from a different perspective,” notes Michelle Grabicki, CUNA Operations, Sales & Service Council conference chair and VP Corporate Culture at Numerica CU. “Zappos has a nearly unequaled reputation for workplace excellence, and the prospect of witnessing their work culture in action is really exciting.”Connect to InnovationReturning to this year’s conferences are the ever-popular Speed Rounds, an annual competition of credit union vendors. In two sessions on September 29, top technology companies will present their latest innovations to conference attendees through live product demonstrations, but with a fun twist: entrants will only have five minutes to present their game-changing product and two minutes to answer questions from the audiences.At the end of the presentations, one company will be chosen by audience members as Best of Show, an award won last year by SMA Solutions’ data analytics management platform Ascern.There are countless other ways that CUNA Technology Council Conference and CUNA Operations, Sales & Service Council Conference will connect you to unforgettable experiences. Ultimately, you won’t appreciate the full breadth of opportunity these conferences offer in a single article; to do that, you’ll have to join us in Las Vegas this fall.
Loading… A Swiss bank linked to corruption by former international soccer officials at FIFA said Wednesday it is in talks with United States authorities about paying a settlement of at least $10 million. Julius Baer has cooperated with the U.S. Department of Justice since 2015, when a sprawling investigation was unsealed. In 2017, a former banker with Julius Baer pleaded guilty in federal court in New York for his part in managing accounts that laundered bribes for South American soccer officials. They included Julio Grondona, who was FIFA’s former senior vice president and finance committee chairman when he died in 2014. “The bank is currently in advanced discussions with the DOJ about reaching a resolution in such matter, which may result in the payment of a double-digit million US dollar amount,” Julius Baer said in a statement Wednesday on the Swiss bank linked to FIFA.Advertisement Read Also: Messi nets right-footed rocket as first Barca goal under Koeman Julius Baer was also penalized in February by Switzerland’s financial regulator for failing in its duty to combat money laundering, including in its ties to FIFA officials. FacebookTwitterWhatsAppEmail分享 Promoted ContentCan Playing Too Many Video Games Hurt Your Body?11 Most Immersive Game To Play On Your Table TopA Hurricane Can Be As Powerful As 10 Atomic Bombs10 Risky Jobs Some Women Do7 Mysterious Discoveries From All Around The WorldWho Earns More Than Ronaldo?9 Facts You Should Know Before Getting A TattooGorgeous Asian Actresses All Men Are Crazy AboutWho’s The Best Car Manufacturer Of All Time?A Soviet Shot Put Thrower’s Record Hasn’t Been Beaten To This Day6 Extreme Facts About HurricanesThe 18 Most Visited Cities In The World
Left-back Davies, 19, has excelled for the Swans since being thrust into the first team when Neil Taylor suffered a broken ankle back in September. He has gone on to make 43 appearances for club and country, showing admirable composure and solidity throughout his first experience of senior football. Davies is a natural centre back and Laudrup believes that is where his long-term future lies, saying: “If you see him now he is much stronger – although maybe in some minds over here he lacks some height – and I think in time he can be a good left-footed centre-back.” He added: “He is getting stronger in the air, physically as well, and left-footed centre-backs are difficult to find, look how many sides play with two right-footed centre-backs.” Taylor is getting ever closer to his first-team return from his horrific ankle injury, and Laudrup plans to give him an appearance before the end of the season. But for next season he will consider Taylor and Davies as his two left-back options, despite their ability to play other positions. Taylor, in particular, impressed at right-back when playing for Team GB at last summer’s Olympics. He said: “I see them as two left-backs. For a great part of the season we have spoken about the lack of alternatives in certain positions but never at left-back, even though we only had one all season. “We brought in Dwight Tiendalli after Neil got injured, but he is right-footed and is better at right back. “We have only had one left-footed left-back for the whole season so next season I want two for each position and I see them as two left-backs.” Michael Laudrup believes Ben Davies has the attributes to become a top Premier League centre-half. Press Association
The Junior Football Ferns led 17-0 at half-time at the Oceania Under-20 Women’s Championship in Nuku’alofa, with striker Emma Rolston scoring 11 goals before the break.Coach Leon Birnie’s side again underlined their strength at the Loto-Tonga Soka Centre as eight further goals came in the second half.Grace Jale and Paige Satchell each scored hat-tricks while captain Jasmine Pereira scored six.Goals to substitutes Jade Parris, Michaela Robertson and Isabella Richards completed the scoring.The Ferns thumped Tonga 15-0 first up on Thursday.The New Zealanders look dead-set certs to again qualify for next year’s World Cup, which is being held in Papua New Guinea.Their third match is against Vanuatu on Monday at 3.30pm (NZT).
Lyon midfielder Houssem Aouar, center, reacts as Hoffenheim players celebrate their side’s 2nd goal during a Champions League group F soccer match between Lyon and Offenheim in Decines, near Lyon, central France, Wednesday, Nov. 7, 2018. (AP Photo/Laurent Cipriani)LYON, France—Pavel Kaderabek scored in stoppage time to salvage a 2-2 draw for 10-man Hoffenheim at Lyon on Wednesday and keep alive a glimmer of hope for the German club in the tournament.With Manchester City thrashing Shakhtar Donetsk 6-0 in Group F’s other game, a loss would have put Hoffenheim out of contention. But Kaderabek, a Czech international, put the teams level with a simple finish from a free kick two minutes into added time after being left unmarked at the far post.ADVERTISEMENT Will you be the first P16 Billion Powerball jackpot winner from the Philippines? Tim Cone, Ginebra set their sights on elusive All-Filipino crown Lyon would have taken a big step toward the knockout phase with a win but wasted a two-goal lead and could not take advantage of Kasim Adams Nuhu’s sending off in the 51st minute following a second yellow card for a foul on Nabil Fekir.City leads the group with nine points, three more than Lyon. Hoffenheim is in third place with three points ahead of Shakhtar on two.FEATURED STORIESSPORTSGinebra beats Meralco again to capture PBA Governors’ Cup titleSPORTSJapeth Aguilar wins 1st PBA Finals MVP award for GinebraSPORTSGolden State Warriors sign Lee to multiyear contract, bring back ChrissFekir and Tanguy Ndombele scored first-half goals for the seven-time French champions before Croatia forward Andrej Kramaric pulled one back after the interval for Hoffenheim.Lyon coach Bruno Genesio experimented with a new system, playing with three center-halves for the first time this season. But his players struggled to adapt to the strategic move and the visitors dominated early exchanges. Japeth Aguilar embraces role, gets rewarded with Finals MVP plum LATEST STORIES Gretchen Barretto’s daughter Dominique graduates magna cum laude from California college Don’t miss out on the latest news and information. Gov’t to employ 6,000 displaced by Taal View comments Allen Durham still determined to help Meralco win 1st PBA title Lights inside SMX hall flicker as Duterte rants vs Ayala, Pangilinan anew They camped in Lyon’s half for prolonged periods until defender Ferland Mendy hit the woodwork in the 19th minute with a powerful shot from the edge of the area.Fekir recovered the ball from the rebound but could not beat keeper Oliver Baumann, who denied an effort from Tanguy Ndombele straight afterward. A scramble in the box followed and resulted in Fekir founding the net from close range with his right foot in the 20th minute.Hoffenheim had an excellent chance to level nearly immediately but Anthony Lopes made a terrific save to deny a point-blank strike from Ishak Belfodil from a corner.With the momentum gone, Hoffenheim went two goals down in the 28th minute as Ndombele connected with a cut-back pass from Mendy just inside the box at the end of a fast move and rifled a shot that took a deflection and wrongfooted Baumann.Kramaric scored in the 65th minute with a fine shot from outside the box before Kaderabek came to the German club’s rescue in added time.ADVERTISEMENT Lights inside SMX hall flicker as Duterte rants vs Ayala, Pangilinan anew Sports Related Videospowered by AdSparcRead Next Carpio hits red carpet treatment for China Coast Guard PLAY LIST 02:14Carpio hits red carpet treatment for China Coast Guard02:56NCRPO pledges to donate P3.5 million to victims of Taal eruption00:56Heavy rain brings some relief in Australia02:37Calm moments allow Taal folks some respite03:23Negosyo sa Tagaytay City, bagsak sa pag-aalboroto ng Bulkang Taal01:13Christian Standhardinger wins PBA Best Player award Mourinho taunts crowd as Man United beats Juventus MOST READ Nadine Lustre’s phone stolen in Brazil
Are dogs more dominant than wolves? Where are all of the medium-sized black holes? And why are so many elephants dying in Africa? Science’s Meghna Sachdev chats about these stories and more with Science’s Sarah Crespi.