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January 30, 2013News for professionals in the dairy foods industry

  Industry News 
  • IDFA: Dairy industry must focus on consumer trends
    The key to "unlocking dairy's potential" is for industry players to focus on emerging consumer trends, says Connie Tipton, president and CEO of the International Dairy Foods Association. That means developing products that meet consumer demands for high-protein, low-sugar foods that are conveniently packaged and which are environmentally friendly, she said this week, during the annual IDFA meeting in Orlando. (1/28) LinkedInFacebookTwitterEmail this Story
  • Other News
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  The Market 
  • Bruegger's parent to pay $50 million for Mimi's Cafe
    Bob Evans will sell its struggling 145-unit Mimi's Cafe chain to LeDuff America, in a $50 million deal expected to close within 45 days, the company said Monday. Dallas-based LeDuff America, the U.S. division of France's Groupe Le Duff, owns chains including Bruegger's Bagels and La Madeleine Country French Cafe. The Columbus Dispatch (Ohio) (1/29) LinkedInFacebookTwitterEmail this Story
  • Friendly's takes concept back to its roots
    Friendly's has renovated 10 of its restaurants, creating a new look, feel and menu inspired by the chain's heyday, when shakes were made with hard ice cream and sipped to the sounds of big band music. The chain, which closed 100 locations after its 2011 bankruptcy filing, now operates 114 corporate units and 247 franchises, and plans to renovate 30 more this year. The Republican (Springfield, Mass.) (1/28) LinkedInFacebookTwitterEmail this Story
  Health & Nutrition 
  • Study: Food tastes better when perceived as healthy
    A study of female consumers given identical cookies found they preferred the taste of ones marketed with healthful images and messaging. The study found that "restrained" eaters who watch their intake consumed more of the cookies presented as healthful, perhaps on the mistaken belief they were lower in calories. The findings were published in Food Quality and Preference. FoodNavigator (1/28) LinkedInFacebookTwitterEmail this Story
  • USDA takes steps to bring Greek yogurt into schools
    Officials with the U.S. Department of Agriculture are expected to ask the companies that sell Greek yogurt to help establish a pilot program in which the yogurt could be purchased in bulk and served in schools through the federal meal programs. The announcement follows months of advocacy by lawmakers and others who want schools to be able to serve Greek yogurt, which is high in protein, as an alternative to meat. USA Today (1/29) LinkedInFacebookTwitterEmail this Story
  IDFA News 
  • Ice Cream Tech early-bird rate ends Friday
    It's not too late to register at the early-bird rate for IDFA's Ice Cream Technology Conference, March 12-13 in St. Petersburg, Fla. Ice Cream Tech is the only event for ice cream and frozen dessert professionals that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and market opportunities. The early-bird rate ends Feb. 1. Learn more. LinkedInFacebookTwitterEmail this Story
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  World Markets 
  • EDA warns against milk supply measures
    The European Dairy Association says paying European dairy farmers to produce less milk is a "step backwards." The supply reduction payments are part of the proposed supply management measures being considered by the European Parliament Agriculture Committee. Europe's dairy market "will not achieve optimal development" under the measures, says Joop Kleibeuker, EDA secretary general. (France) (1/29) LinkedInFacebookTwitterEmail this Story
Resentment is like taking poison and waiting for the other person to die."
--Malachy McCourt,
Irish-American actor, writer and politician

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