Natural food stores edging out mass retailers in specialty food sales April 21, 2016 - by Rebekah Schouten

Specialty Food sales growth infographic
Sales in the specialty food industry hit a record high in 2015, raking in $120.5 billion from mainstream retailers, natural and specialty food stores.

NEW YORK — The big box now has a big competitor in the specialty food industry. While mainstream retailers account for the largest share of specialty food sales, natural and specialty food stores are growing at an almost equal rate, according to the Specialty Food Association’s (S.F.A.) “State of the Specialty Food Industry 2016” report.

Sales in the specialty food industry hit a record high in 2015, raking in $120.5 billion. The sales gain largely has been fueled by the growth of small businesses, the report said, and sales potential may be biggest in natural stores.

Produced in conjunction with Mintel International and SPINS/IRI, the S.F.A. report tracks U.S. sales of specialty foods through supermarkets, natural food stores and specialty food retailers.

Specialty food sales at retail jumped nearly 20% since 2013 to $94 billion, driven by product innovation and wider availability of specialty foods in the mass market. In the food service segment, specialty food sales increased 27% to $26.5 billion, the report said.

Cheese and cheese alternatives topped the list of top sellers in the category, growing 15% in the past two years. Frozen and refrigerated meat, poultry and seafood snatched the No. 2 spot with an increase of 23%, and chips, pretzels and snacks came in third with a 22% gain. Prepared meals and refrigerated entrees inched into the top 10 after the category’s sales skyrocketed 35% in two years. 

Unit sales of specialty foods grew 14% overall to 15.6 billion, led by growth of refrigerated ready-to-drink tea and coffee, which swelled a staggering 302%. Other categories that experienced notable sales growth were eggs, jerky and meat snacks, refrigerated pasta and water.

While 58 out of 61 specialty food categories enjoyed double-digit sales growth in 2015, 15 categories experienced a downturn. The biggest drops were in frozen juices and beverages, drink mixes and concentrates, and ready-to-eat cereals.

As the topic of G.M.O. labeling pushes further into the spotlight, many in the supply chain said they think non-G.M.O. will be a product claim of growing importance to consumers. In fact, 49% of manufacturers plan to introduce non-G.M.O. products in 2016, the report said. Local products continue to gain in popularity as well.

“American consumers continue to move toward specialty foods and away from mass,” said Ron Tanner, vice-president of philanthropy, government and industry relations for the S.F.A. “Consumers are looking for foods with fewer and cleaner ingredients, and products that are made by companies with values they care about. All of these define specialty food.” 

When iconic brands go organic 4/11/2016 - by Monica Watrous

Capri Sun Organic, Kraft-Heinz Co.
Capri Sun Organic contains more calories and more grams of sugar than its conventional counterpart.

KANSAS CITY — Is organic healthier? It depends on your definition of healthy. Consider the newly launched Capri Sun Organic juice beverage from The Kraft Heinz Co. The organic product contains more calories (70 calories versus 50 calories) and more grams of sugar (15 grams versus 13 grams) than its conventional counterpart, a fact health-minded consumers may not be willing to forgive, said Carl Jorgensen, director, Global Consumer Strategy-Wellness, Daymon Worldwide.

Carl Jorgensen, director, Global Consumer Strategy-Wellness, Daymon Worldwide
Carl Jorgensen, director, Global Consumer Strategy-Wellness, Daymon Worldwide

“Across the board, wellness-engaged consumers are looking to reduce sugar, not increase it,” Mr. Jorgensen said in an interview with Food Business News. “People are trying to reduce sugar, and the products that help them do that are going to succeed. But to reformulate and come out with a product that has more sugar, that’s just not going to win.”

Mr. Jorgensen cited as an example Cheerios Protein cereal introduced by General Mills, Inc. two years ago in response to consumers seeking more protein in their diets. Problem was, the protein-fortified varieties contained 16 and 17 grams of sugar, compared to the original Cheerios’ 1 gram.

“It had 17 times more sugar than regular Cheerios,” Mr. Jorgensen said. “That’s the definition of a swing and a miss in marketing.”

Cheerios Protein cereal, General Mills
Cheerios Protein cereal contained 16 and 17 grams of sugar compared to the original Cheerios’ 1 gram.

Research from the Hartman Group, Inc. shows more than a third of consumers (37% of participants in a survey of 1,728 U.S. adults) believe organic food is more nutritious than conventional food. The figure skews higher for parents of young children, 44% of whom view organic food as more nutritious.

Sales of organic food and beverage products in the United States continue to grow at a double-digit rate, reaching $39.1 billion in the United States in 2014, which marked the first year conventional grocery sold half of the organic products, according to the Organic Trade Association. 

“Organic is not only here to stay but is going to continue to steadily grow for a long time,” Mr. Jorgensen said. “In terms of consumer acceptance and trust in organic, it seems to be growing year by year. Everybody is going to want to try to get on the organic bandwagon in one form or another. And some of those attempts will be very successful, and some will be less successful.”

Organic Gatorade, PepsiCo
PepsiCo plans to launch organic Gatorade later this year.

A product he predicts will be less successful is organic Gatorade, which PepsiCo, Inc. recently revealed it planned to launch later this year. 

“For something like Gatorade, it’s never really had an appeal to customers who are looking for cleaner products and a healthier lifestyle,” Mr. Jorgensen said. “Why all of a sudden will that brand appeal to them?... In many cases, the solution is not to take a brand that has no equity at all with the healthier eating consumer and try to make it healthy.”

Take Coca-Cola Life, the Coca-Cola Co.’s first reduced-calorie soft drink sweetened with cane sugar and stevia leaf extract, containing 35% fewer calories than other leading colas. The product rolled out nationwide at the end of 2014 with lackluster results.

Coca-Cola Life soda, The Coca Cola Co.
Coca-Cola Life is sweetened with cane sugar and stevia leaf extract, containing 35% fewer calories than other leading colas.

“That was an attempt there to say, ‘Okay, we want to give you the classic Coke experience, but let’s reduce the sugar,’” Mr. Jorgensen said. “You would think that’s a compelling proposition, but consumers have not flocked to it. I think tinkering with iconic brands and cleaning them up, it’s almost as though brands have to do it, but will it give them that much more of a sales lift? That’s the big question. And it’s not clear that it will.”

Mr. Jorgensen commended the Kraft Heinz Co.’s approach to quietly reformulating its flagship macaroni and cheese product line this past year.

Kraft Macaroni and Cheese with no artificial flavors or colors, Kraft-Heinz Co.
Kraft Heinz quietly rolled out its newly formulate macaroni and cheese with no artificial preservatives, flavors or dyes.

“What Kraft did with their mac and cheese is they did not really let consumers know they had taken out artificial colors or flavors until it had been on the market for months,” Mr. Jorgensen said. “I think that was smart because what they were testing was whether they were delivering the same experience. Will people continue to enjoy it in the same way they have in the past, even though they had reformulated it? In that case, it appears to have been a success.

“You see Hershey getting rid of beet sugar, which is genetically modified, and moving toward cane sugar. They’re not making a big deal about that, but I think in the end consumers who care will appreciate it, and eventually Hershey may move to take credit for it. It’s not something you have to trumpet the second you do it or even announce it before you do it. I think brands are learning to use a more stealth approach in this.”

Going organic may not always be the solution to slumping sales. Companies must decide what’s appropriate for a given brand, Mr. Jorgensen said.

Hershey chocolate bars - Hershey switches to cane sugar from G.M.O. beet sugar
Hershey is in the process of removing genetically modified beet sugar from its chocolates and switching to cane sugar.

“I don’t think we should discount how much this will be accepted in the marketplace,” he added. “I think because it’s such new territory, brands really need to design new ways to market this and new ways to communicate it to their customers. 

“I think a quiet approach can be a very effective way of doing it.”

Finlandia introduces Finlandia Imported Butter, 3/23/2016 by Staff

Finlandia introduces Finlandia Imported Butter – now available at Costco locations in San Diego, CA and Phoenix, AZ. Crafted with pure, wholesome milk, rich and creamy, Finlandia Imported Butter brings butter from family-owned farms in Finland to the American table. Its butter is made with non-GMO ingredients according to European standards, and contains no artificial ingredients or added hormones.  

“We’re thrilled to introduce our new Finlandia Imported Butter here in the United States,” said Emma Aer, chief executive officer, Finlandia Cheese. “We’re also pleased that Finlandia Imported Butter is now available at Costco locations in San Diego and Phoenix.”

Finlandia Imported butter is made with milk from cows that are not treated with rBst. The milk is patiently churned at the perfect temperatures for a light creamy and delicious flavor. 

Finlandia Imported Butter is available in 7 oz. perfectly salted and unsalted varieties at select grocery stores and supermarkets nationwide, including major chain stores, such as Kings, Foodtown, Pathmark, ShopRite and more.

 

When big companies buy small brands 3/14/2016 - by Monica Watrous

Annie's organic products - cereal, yogurt, soup - General Mills
In the first year together, General Mills helped Annie’s launch into organic soups, organic yogurts and organic cereals.

Steve Young, a vice-president at General Mills, said his company’s goal with Annie’s, Epic and the other natural and organic brands in its portfolio, including Larabar, Food Should Taste Good and Cascadian Farms, is to “marry that spirit of the small with the power of the big.”

Steve Young, General Mills
Steve Young, a vice-president at General Mills

“We are very committed to (the idea that) Annie’s is going to retain the right to do what it wants to do with Annie’s, and Epic is going to retain the right to do what it wants to do with Epic,” Mr. Young said during the presentation. “I would love to get to a point where consumers and the industry are less worried about that because they trust big companies are going to do the right thing. And I believe we can.”

In an interview with Food Business News during Expo West, Mr. Young and Mr. Foraker shed more light on the keys to successfully growing a natural and organic business like Annie’s within a portfolio as prolific as General Mills’. By 2019, General Mills expects to reach $1 billion in net sales from natural and organic products, and to support that goal the company recently announced plans to more than double the organic acreage from which it sources ingredients.

“To me, that was one of the biggest impact opportunities that (General) Mills could help us bring,” Mr. Foraker said. “What matters to us as much as having a successful business is driving big impact, and one of the biggest ways to drive impact is to convert more land to organic and sustainable ways of farming. To me, that’s the mainstreaming of natural and organic and why big companies are so important to the mix because small companies are not going to be able to expand the supply chain in the way necessary to make organic be a mainstream, affordable option for the masses, and that’s our goal.”

For General Mills, the partnership with Annie’s has inspired a more entrepreneurial approach to product development, Mr. Young said.

“What we’ve really learned is the speed-to-market; when you are truly mission- and purpose-driven, it gives you a lens for every decision you make, and you can make them fast when that’s the case,” he said. “We move faster. In the past, we may have said, ‘Well, we’d better research this; we’d better test this.’ What we’re doing now is saying, ‘We know this is right. We’re going to go.’”

Critical to fostering growth in a brand like Annie’s or Epic is allowing its leaders to retain autonomy in decision-making, Mr. Young said.

“We don’t want to buy these businesses and kiss the old team that was running it goodbye,” Mr. Young said. “That’s not how we operate anymore. We want to grow with these people, so part of what we look for is a talented team, who are mission-driven and purpose-led in what they do, good business people, good partners.”

Epic provisions meat snacks, General Mills
Epic is operated under the Annie’s division at General Mills.

Epic is operated under the Annie’s division at General Mills, with Mr. Foraker helping to guide and grow the business.

“What are we doing with Epic?” Mr. Foraker said. “Katie and Taylor are running it. We’re leaving it in Austin... We’re solving the problems they have, like helping them improve quality, and getting behind the mission.  

“We’re just giving them what they need and getting out of the way.”

What was hot — and not — in 2015 12/14/2015 - by Monica Watrous

BOULDER, COLO. — Matcha, meal kits and misshapen produce made the list of food trends in 2015, said Kara Nielsen, culinary director and trendologist at Sterling-Rice Group. The Boulder-based firm compiles an annual forecast of food and beverage trends for the year ahead. In an interview with Food Business News, Ms. Nielsen reviewed how her year-ago predictions panned out. Spoiler alert: There were some hits — but a few misses, too.

Kara Nielsen, culinary director and trendologist at Sterling-Rice Group

“I think it’s essential to look at where we’ve been so we can understand underlying drivers and consumer values,” Ms. Nielsen said. “When you’re talking about innovating for new product development, creating new food service concepts and growth, you can’t grow if you’re not in line with where consumers are going, and you can’t really understand where consumers are going if you don’t know where they’ve been or what they’re rejecting or what they’re trading in for something better.”

Trends tend to evolve over time, but many of the drivers remain the same. Consumers still seek health, convenience and experience in what they eat.

“Continuing to look at history and the landscape of what was discarded and analyzing what was left behind and what is it about those products that aren’t meeting consumers’ needs anymore, it’s only then that you can get an understanding of what consumers want going forward,” Ms. Nielsen said.

Hot: Matcha

Boasting nutrients with less caffeine than green tea, antioxidant-rich matcha has bubbled up in convenient formats to meet demand for ready-to-drink beverages with functional benefits. The flavor also has emerged in new snacks and confectionery products.

Matcha was a hot ingredient in 2015.

“Looking back on the year when I think about the predictions we made, I was very satisfied to see that matcha really did make a big splash in the marketplace and in headlines,” Ms. Nielsen said. “In the absence of hardcore sales data, and thinking of things I have observed over the course of the year, I do know that matcha continued to be a theme and it points to me to consumers looking for energy support in a new way.”

Hot: Advanced Asian

Fare from the Far East has become a growing trend in fine dining, food trucks and everything in between. Ms. Nielsen’s year-ago prediction called for a “deeper exploration of funkier, fattier, hotter flavors” driven by the next generation of Asian cuisines, namely Northern Thai dishes, tangy Filipino foods and savory Japanese pancakes.

“Asia has stayed a big focus and passion for people,” Ms. Nielsen said. “I’m seeing more Korean flavors turn up on food service menus as a continued sign that these flavors are now moving up that trend spectrum from fine dining and independent dining into casual dining, and I think by next year we’ll start to see these flavors in more C.P.G. products.”

Not so much: Communal dining

Food halls, pop-up dining concepts and restaurant incubators were expected to gain traction this year, but meal delivery services proved more popular.

“I think consumers wanted to have their own hands-on experience,” Ms. Nielsen said. “I think they’ve been thrilled by what they’re seeing in the food halls and marketplace, and … it’s having a little more parity of creating restaurant-style meals or culinary flavors and trying to get those more often at home.” 

Hot: Less-than-pretty produce

Odd or misshapen fruits and vegetables are getting a second look, supported by concerns over waste and efforts to reduce hunger. What began as a grassroots movement in a French grocery store has more recently spread to North America, Ms. Nielsen said.

Odd or misshapen fruits and vegetables are getting a second look, supported by concerns over waste and efforts to reduce hunger.

“There’s a lot of activism around this on the local level,” Ms. Nielsen said. “This overarching trend of grappling with food waste is going to keep growing… Are there other ways retailers, produce manufacturers, grocery stores can help consumers not waste their food?”

Not so much: Hop-free beers

A countertrend to IPAs, beers without that hoppy bitterness were pegged as the next big thing in the bar scene. Consumers, however, showed more favor for sour brews. 

“We talked about hop-free suds, but we probably should have talked about sour beers,” Ms. Nielsen said. “What we ended up seeing was a real uptick in sour beers coming from the craft beer space…

“What I took away from the fact this trend didn’t pan out was that we’re still working our way into exploring these more adventurous tastes, and the good news is it gives manufacturers an opportunity to continue to play with our mass products and make them have bigger, bolder flavors or more potent flavors in a new way.

“I think it’s also a sign that consumers are really ready for less sugar and less salt and more of other ingredients that offer a rounder taste profile.”

Not so much: Local grains

While it was predicted small-scale heirloom wheat varieties would be all the rage in 2015, alternative grains such as amaranth, millet, barley and rye figured more prominently into American diets. Still, both trends point to “an expanded understanding of an ingredient that used to seem very basic,” Ms. Nielsen said.

“It used to be wheat, whatever wheat was. Now it’s a whole bunch of things. I think we’ll see more teff coming up…. I think we’ll see more of these heritage grains, ancient grains… 

“At the same time, we have an interest in non-wheat alternative grains, the nut-into-grain trend, with coconut flour and almond flour being used in baked goods to recreate the mouthfeel and texture of wheat but with so much more flavor.”

Bottom line?

“Both sides of that grain story are going to continue to grow in interesting ways that give consumers a broad alternative to generic wheat flour and grain as a part of our diet,” Ms. Nielsen said.

Food and beverage acquisition outlook 2016 12/9/2015 - by Monica Watrous

Strategic buyers are seeking better-for-you brands in particular. For example: Pinnacle Foods acquiring Boulder Brands.

CLEVELAND — Expect “continued strong” acquisition activity in the food and beverage industry in the coming year, said Glen Clarke, managing director and head of food and beverage investment banking at KeyBanc Capital Markets, Cleveland.

“Food companies are trading at all-time highs, so they’ve got plenty of capital leverage,” Mr. Clarke told Food Business News. “I continue to see the strategic buyers being active. There are still 150 to 200 food companies owned by the private equity community, and as we know, those companies are always for sale. We’re going to continue to see those companies feeding into the M.&A. market, driving the continued M.&A. activity.”

However, a significant increase in interest rates may dampen M.&A. activity, he said.

“As rates rise the cost of capital goes up, which prohibits companies from paying high multiples,” Mr. Clarke said. “So as rates go up, multiples will come down, which will mean fewer people will be interested in selling as multiples soften.”

Strategic buyers are seeking better-for-you brands in particular, Mr. Clarke noted. A recent example is Parsippany, N.J.-based Pinnacle Foods’ $975 million acquisition of Boulder Brands, which manufactures products under the Udi’s, Glutino, Evol and Smart Balance brands.

“That’s how they satisfy the equity analysts,” Mr. Clarke said. “They’re driven by that consumer trend of better-for-you, all-natural, healthier products, and a lot of them didn’t have that in their product offerings.”

 

The hard sell behind organic, non-G.M.O. production 10/9/2015 - by Keith Nunes

LAS VEGAS — Any food or beverage company looking to capitalize on consumer interest in U.S.D.A.-certified organic or products formulated without bioengineered organisms must have a plan, said John Ruelle, senior vice-president of SunOpta’s global ingredients platform.

“Growers in North America don’t grow specialty crops on speculation,” he said Oct. 8 during the SupplySide West conference and tradeshow. “You have to plan.”

John Ruelle

The premium consumers are going to pay for such products pays for the management of what is a very complex supply chain.

“I have sales people selling crops I won’t plant until March and won’t harvest until later in the year,” Mr. Ruelle said. “It starts with the seed in the ground. We have to know what the growers are doing with the crop and then we have to monitor what they are doing to ensure it will come off at spec.”

Mr. Ruelle said the market has changed in the past few years as commodity costs have come off their record highs.

“We didn’t have a ton of interest from growers to grow specialty crops when corn was at $8 bu,” he said. “Specialty crops will be sold at a premium and you have to compensate farmers for the yield drag and cost of segregation. It’s a numbers game.”

While some consumers may be confused about the differences between certified organic products and those that are non-bioengineered, Mr. Ruelle said producers are not.

“To be a certified organic producer you have to go through three crop cycles in order to get the land certified,” he said. “You can do non-G.M.O. next year.”

He added that with certified organic raw material prices are based on supply and demand. Whereas, he said, SunOpta does index non-G.M.O. prices with the Chicago Board of Trade.

“Today, a bushel of corn is $3.80,” he said. “But we have not seen a decline in prices for our organic crops. The prices have stayed fairly static during the last five years. It’s an education process for people to understand it is a supply, demand imbalance.”

Despite the increased demand and premiums, Mr. Ruelle said producers are not knocking at his door to make the switch.

“It (organic) is a niche market,” he said. “It is very small and there have not been enough developments to increase yields and manage seed traits to achieve optimal production at the farmer levels. Everyone is chasing the gorilla and not switching to the small, little niche.”

Demand for cage-free eggs taking flight 10/15/2015 - by Jeff Gelski

ROCKVILLE, MD. — More hens may not be quite as cooped up in the future. While about 90% of eggs sold through retail in the United States are from hens kept in industrial settings, that percentage may change as consumers seek products promoted as “natural,” “organic” and “humanely-raised,” all terms associated with the egg industry, according to the report “Egg Market Trends and Opportunities in the U.S.” from Packaged Facts.

“Not too many years ago organic and cage-free eggs were available almost exclusively from either farm stands, farmers markets or in specialty natural or health food stores,” said David Sprinkle, research director for Rockville-based Packaged Facts. “Today they are easily found in mainstream markets.”

The report pointed to McDonald’s Corp., Oak Brook, Ill., announcing on Sept. 9 that it will transition fully to cage-free eggs in its nearly 16,000 restaurants in the United States and Canada over the next 10 years. Packaged Facts also cited the success of the Happy Egg Co., based in the United Kingdom and a supplier of humanely-raised, free-range eggs. Since establishing a presence in the United States in October 2012, the company has expanded distribution to 6,500 stores, including Wal-Mart and Costco, from 500 stores.

McDonald's breakfast sandwiches with eggs
McDonald’s Corp. announced that it will transition fully to cage-free eggs over the next 10 years.

The Packaged Facts report said 30% of consumers seek products labeled as “natural” or “high protein.” Another 20% seek organic items or items high in omega-3 fatty acid content, which are two other labels increasingly associated with the egg industry. People between the ages of 18-24 and Asian-Americans are most likely to seek organic eggs.

More than 90% of U.S. households use eggs, a rate that has remained steady since 2011, according to the report.

The issue of cage-free eggs has made the news this year.

Cal-Maine Foods, Inc., Jackson, Miss., on April 9 announced it had entered into a production joint venture with Rose Acre Farms, Inc. The joint venture, called Red River Valley Egg Farm, L.L.C., will respond to increased customer demand for cage-free and other specialty eggs, said Dolph Baker, chairman, president and chief executive officer of Cal-Maine Foods.

Post Holdings, Inc., St. Louis, on Oct. 5 said it had completed its acquisition of Willamette Egg Farms, L.L.C., which produces shell eggs, specialty shell eggs such as cage-free and organic eggs, and value-added egg products.

Willamette Egg Farms cage-free eggs
Post Holdings, Inc. acquired Willamette Egg Farms, L.L.C., which produces shell eggs, specialty shell eggs such as cage-free and organic eggs, and value-added egg products.

“Willamette Egg will further increase our leadership as the country’s largest provider of cage-free egg products and contributes to additional geographic flock diversification,” said Rob Vitale, president and c.e.o. of Post.

Rembrandt Foods, Spirit Lake, Iowa, on Oct. 13 said cage-free production will become the company’s standard.

“Over the last five years Rembrandt has invested almost exclusively in cage-free egg production houses,” said Dave Rettig, president of Rembrandt Foods. “With the unprecedented number of top food companies announcing timelines to switch exclusively to cage-free eggs, we are uniquely positioned for the future in cage-free eggs and egg products.”

Rembrandt Foods supplies cage-free eggs to restaurant chains, food manufacturers, grocery stores and food service providers.

“We welcome the growing movement of major food companies switching exclusively to cage-free eggs,” said Jonathan Spurway, vice-president of marketing for Rembrandt Foods. “With a reasonable timeline, we can meet any demand, and we’re eager to move our clients into the cage-free future.”

Hispanics’ growing impact on food service 7/17/2015 - by Monica Watrous

CHICAGO — The Hispanic population is growing — and so is its use of food service.

Hispanic consumers increasingly are visiting restaurants, with 41% now using food service at least twice weekly, up from 36% in 2013, according to industry tracker Technomic, Inc., Chicago. Moreover, they are expected to represent nearly 30% of the total U.S. population by 2060.

To appeal to this growing demographic, restaurant operators and suppliers should emphasize healthy eating, authenticity, and connection to family, all of which resonate with this consumer group, Technomic said.

“Hispanics prioritize eating meals with family, and they feel strongly that restaurants are an ideal place to spend time with family,” said Sara Monnette, senior director of consumer insights for Technomic. “There is a greater opportunity to gain Hispanics’ loyalty, as they’re visiting food service locations, especially coffee shops and family-style concepts, more often than the general population.”

Word of mouth is especially important to Hispanic consumers, 46% of whom often ask friends and family for restaurant recommendations, which compares with 29% of the general population.

A growing number of Hispanic consumers think American-style restaurants should offer more Hispanic flavors on the menu. The top Hispanic-style entrees they are most likely to order are carne asada (54%), burritos (42%) and fajitas or tacos (37%).

Wal-Mart thinking outside the big box instore, 7/29/2015 by Josh Sosland

For nearly 20 years, the question of whether the grocery business will migrate to the Internet in a meaningful way has gone unresolved. In the mind of Neil Ashe, president and chief executive officer of global e-commerce for Wal-Mart Stores, Inc., the question has a clear and definitive answer: 

“Do we believe that there will be e-commerce for groceries? Yes. Are we building the ability to serve those customers effectively? Yes.” 

While a number of Wal-Mart executives have referenced the company’s growing investment in recent years in its on-line business, Mr. Ashe in a recent presentation gave investors a deep look into the latest, three-year-old efforts in this area. While he did not assign a dollar amount to what the retail giant has invested for the initiative, he was not modest in his description of the changes implemented. He spoke June 18 at the Goldman Sachs dotCommerce Day in New York. 

“Those of you who know, when Internet companies go through a re-platforming it can be a daunting experience,” he said. “So we literally changed the plane in the air. We didn’t change the engines on the plane. We didn’t change the seats on the plane. We didn’t change the fuselage. We changed the whole plane. We built a cloud. We built a backend logic system. We built sites, apps and mobile web experiences. And we built all the tools necessary to run an e-commerce business. So we built a commerce operating system. And we have done that inside of three years.” 

The principal beneficiaries of the changes have been consumers, who now enjoy a better experience at Walmart.com, Mr. Ashe said. For example, the selection on the site has grown from 700,000 items to more than 7 million.

The work done to “change the plane in mid-air” and create a best-in-class experience was not conducted in Bentonville, Ark., where Wal-Mart is headquartered. 

“I am obviously not a retailer by background; I grew up in the Internet technology world and all of my team is the same way,” Mr. Ashe said. “We have brought some people over from the retail organization, but we are largely consumer Internet folks. We built this company as an Internet technology company that was relevant inside of Wal-Mart.” 

Offices for the company’s e-commerce business are located in the Silicon Valley towns of San Bruno and Sunnyvale, Calif., and have several hundred employees. 

Asked about the company’s ability to draw professionals with the needed skills to successfully achieve Wal-Mart’s e-commerce objectives, Mr. Ashe conceded he had his own misgivings when he joined the company. 

He said, “I think that was candidly the biggest question we had when we started on this journey — ‘Can we get the talent that we need? Can we compete effectively in Silicon Valley for that talent?’ And so, we set about a very purposeful strategy to do that.” 

Over the three years the company has been building its new on-line model, the job market in Silicon Valley has had ups and downs, Mr. Ashe said. 

“But we are always over an 80% close rate on offers that we make,” he said. “The people that we are competing for to get from and/or competing for talent are the people that you would expect — Google, Facebook, LinkedIn, Yahoo!, etc. So we are really, really pleased about that. And that has allowed us to do this re-platforming exercise, and it has allowed us to scale.” 

The pitch Mr. Ashe described for would-be Wal-Mart e-commerce employees represents a blend of Bentonville corporate mission and Silicon Valley aspiration. 

He explained, “Everyone who has come to join our team has heard some flavor of the following — ‘Come for the purpose — help people save money so they can live better. Come because you want to solve really hard problems, because we’ve got them — strategic, technical, operating and financial. Come because you are intrigued by scale — we can solve those in ways other can’t.’” 

Underpinning the decision to completely revamp Wal-Mart’s approach to on-line shopping is a perception at the company of fundamental changes more generally in where retail is headed. 

“Commerce is going to clarify for the customer, and we think the customer is going to have less relationships, not more relationships,” Mr. Ashe said. “They are going to look for people that can provide them the services, the goods and the manner in which they would like to receive them. And so, if I paint a picture of commerce for you in the future where you can go to someone you trust, you can find everything you need at a low price and you can get that in any way that you want it. And not every person wants it the same way, and not every person wants it the same way every time.” 

The customer must be able to satisfy their needs on any of several devices, whether it is a mobile phone, a tablet or a desktop computer, Mr. Ashe said. 

Similarly, the consumer will want the choice of having the product delivered to their home, to pick up the product at the store or walk in the store to acquire it. With that vision in mind, Wal-Mart is pursuing “best-in-class e-commerce” and is “marrying it with the assets of retail to win this vision we are describing.” 

The process of fully developing and unfurling the Wal-Mart e-commerce program has not yet been completed, even as currently envisaged, Mr. Ashe said. For instance, the company plans to use its stores as an “outer ring” of a supply network and an important part of keeping costs under control. 

Still, even amidst ongoing development work, growth has been impressive, 

“We have been very successful in the last three years scaling the traffic piece of the e-commerce business,” Mr. Ashe said. “So at Wal-Mart I think in comScore we passed Apple last month so we are now the third largest traffic site. And that is candidly without fully activating the stores yet. So those are largely new customers on top of stores. 

“You now have a personalized shopping experience that you didn’t have on Walmart.com before. We have built a very effective and highly scalable personalization capability. We built a search engine so you can find what it is that you are looking for.”

The e-commerce system at Wal-Mart is “tied together by one of the most efficient transportation networks in the world,” he said, attributing the efficiency in part to the volume of merchandise that moves through the system. Ultimately, it is economies of scale that will be the principal driver of whether this initiative is successful. 

“You need to have throughput to drive down cost and to make low prices,” Mr. Ashe said. “So, we don’t use every one of our stores as a fulfillment node, but we use many of them.” 

The decision to fully invest on-line was a long time coming at Wal-Mart, Mr. Ashe said. 

“I don’t think it is a secret that we were, as an organization, probably slow to this because we couldn’t get our heads around cannibalization,” he said. “This is ironic because, as you know, every physical retailer, when they add new square footage, contemplates the concept of cannibalization. So I am not sure why it is any different in this environment. So, I think ultimately we will be measured on did we grow the enterprise or not.” 

Discussing groceries in greater depth, Mr. Ashe said supercenters were pioneering in that customers shopped there both for general merchandise and food. 

“So you could go shop for bananas and TVs in the same place,” he said. “Well, Walmart.com now is starting to do the same thing as we start to expand the grocery offering and provide that. 

“We think that Wal-Mart has brand permission to sell everything to everyone, and our sweet spot is that value conscious customer. And now with the integration of digital physical we can offer them price assortment, experience and access in ways that no one else can.” 

Wal-Mart believes a strong e-commerce presence will deepen its relationship with customers, both for general merchandise and for grocery, Mr. Ashe said. 

The effort will “add services for customers that are not traditional in a mass-market discount retailer,” he said. 

Progress in e-commerce at its subsidiary in the United Kingdom, ASDA Stores, Ltd., raises Wal-Mart’s confidence in the potential for groceries as part of its U.S. initiative. ASDA, which sells food and general merchandise and is the second largest retailer in the United Kingdom, has its roots in the supermarket business. In February, Wal-Mart said ASDA on-line sales had been “remarkably strong,” even in a highly competitive retail environment across the U.K. 

ASDA’s Click and Collect program allows consumers to shop on-line and then collect their groceries from one of numerous pickup points. 

“ASDA continued to make Click and Collect easier for customers in stores, and with new pickup points at petrol stations, tube stations and other locations,” Wal-Mart said. “We now have Click and Collect in all ASDA stores.” 

Three months later, in May, the company said, “ASDA’s grocery home shopping continues to drive double-digit growth, and we are sharing this expertise around the world to test delivery and pickup services in more locations.” 

Expanding this capability elsewhere, Wal-Mart announced plans for an e-commerce fulfillment center in Brazil and plans for four to be opened in the United States by the end of 2015. 

One of those opened last week — a 1.2-million-square-foot facility in the Majestic Bethlehem Center, in Bethlehem, Pa. The center features automation and warehousing systems. 

Asked about trends in in-store pickup, Mr. Ashe said general merchandise and grocery are not moving in the same direction. 

“Over time we think the customer will kind of merge those, but they don’t now,” he said. “And so, they are different. The pickup portion of our general merchandise e-commerce business has trended down… Grocery has behaved differently.”

Mr. Ashe said for a time home delivery was the only e-commerce option for ASDA shoppers. 

“As we have added pickup, Click and Collect has shot up as a percentage,” he said. “And it makes sense, right? Because who here likes the cable guy, and who wants to have to be there when your groceries arrive. Generally you have to be there when your groceries are delivered. That can be a hit or miss proposition no matter how good you are. 

So I am already driving past Wal-Mart, I can pull in, have my groceries in my car in 5 minutes and be on my way. That is the customer experience that people would want. We want you to have a relationship with Wal-Mart, and we want to serve that relationship more effectively than anyone else can.” 

Mr. Ashe cited a host of reasons grocery e-commerce sales have grown slower when other sectors have thrived on-line. This litany began with a forthright description of the challenges inherent in the component parts of what Wal-Mart is seeking to achieve. 

“Retail is a hard business,” Mr. Ashe said. “Internet is a hard business. So Internet retail is a really hard business. Grocery is a hard business. So grocery Internet retail is a really, really hard business. And we like that.” 

He also addressed why grocery sales generally and Wal-Mart in particular have made only plodding progress on-line while its ASDA business in the United Kingdom has been growing for a decade or longer. 

“The reason you haven’t seen us go faster in the U.S. is that the customer hasn’t really adopted it yet,” he said. “And the difference between the U.K. and the U.S. is obvious. What is it, 5 times the number of people and 25 times the amount of space? So the question is, how and when?” 

Those differences aside, Mr. Ashe said Wal-Mart is “taking everything we have learned at ASDA” and is applying it in the United States in a range of test markets — Denver; Phoenix; Huntsville, Ala.; and northwest Arkansas. 

The slow start notwithstanding, Wal-Mart is committed, Mr. Ashe said, offering three reasons: 

1 – “Because we know it is what we need to do for our customer.” 

2 – “Because we are demonstrating we are getting pretty good at it.” 

3 – “Because we can afford it.”