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February 18, 2013News for professionals in the dairy foods industry

  Industry News 
  • Chobani discusses plans for its new plant in Idaho
    Chobani says its 1-million-square-foot facility in Twin Falls, Idaho, which was completed at the end of last year, will help it manufacture textured yogurt products, such as ones that feature nuts and coconut pieces. The company is also looking to develop non-Greek-style foods. Chobani says the Idaho plant, which was built in less than a year, is the largest yogurt factory in the world. DairyFoods.com (2/15) LinkedInFacebookTwitterEmail this Story
  • Other News
How Much Do You Really Need to Make? The Answer May Shock You
Rather than focus on what you can afford to pull out of the business to cover your living expenses, you need to focus on how much you need to earn at your business in order to afford the lifestyle you want to have. This is where the Personal Earnings Goal, or PEG, comes into play. Learn how to calculate your PEG and find out how much you really need to make.

  The Market 
 
  • Burger King pledges to emphasize value menu in advertising
    Burger King called business conditions for the first quarter "modestly negative" and vowed to become "more aggressive on value" with advertising pushing lower-priced menu items. Burger King ended 2012 with annual revenue down 16% to $1.97 billion, after pursuing a "barbell" strategy of low-end and high-end items. But Barclays Capital analyst Jeffrey Bernstein sees a better future nonetheless, characterizing BK's business as "favorable, with positives more than offsetting negatives. We believe the brand is in the early stages of a turnaround." The Miami Herald (free registration) (2/15), The Wall Street Journal/Corporate Intelligence blog (2/15) LinkedInFacebookTwitterEmail this Story
Building Workplace Trust 2015
Interaction Associates' 6th annual research study tracking trust on the job, Building Workplace Trust, is out, and more than half of employees surveyed give their organizations low marks for trust and leadership. Yet this year's findings again point to how high trust leads to better outcomes and financial results — and even boosts innovation.

  Health & Nutrition 
 
  • What pizza is teaching N.C. students about nutrition
    Fifteen schools in Mecklenburg County, N.C., are participating in a Field to Fork program in which they will grow fresh ingredients to make their own healthy pizzas. The "Pizza Gardens" project also will be incorporated into classroom lessons. Officials say the program, which has grown locally from five schools in 2010, helps teach students about health and nutrition using something that excites them -- pizza. The Charlotte Observer (N.C.) (2/16) LinkedInFacebookTwitterEmail this Story
How to Achieve IT Agility: A Survival Guide for IT Decision Makers
When business teams add new apps and services to already-strained networks, IT departments are accountable for making everything work. Is your team ready for this challenge? Read this eGuide to learn how IT teams are automating their networks, why they're utilizing Ethernet fabrics and SDN, and what success looks like as they regain network control and business relevance.

  Trends 
 
  • Frozen Greek yogurt novelties see big growth
    The Greek yogurt trend is moving from the dairy case to the frozen desserts aisle as many brands introduce frozen Greek yogurt as an alternative to ice cream. “Last year Greek yogurt was the golden child of the dairy case and now frozen Greek yogurt is becoming the golden child of the frozen case,” said John Frank, research firm Mintel’s category manager for food and drink. Supermarket News (free registration) (2/18) LinkedInFacebookTwitterEmail this Story
  • Milk sales continue to slip, but flavored milks grow
    As annual milk sales dipped overall in 2012, flavored milks saw an increase in both revenues and unit sales. The segment, which also includes buttermilk and eggnog, also had an overall negative performance, but standout brands include those that offer individual servings of flavored milk. DairyFoods.com (2/15) LinkedInFacebookTwitterEmail this Story
  • St. Louis can't get enough of this processed cheese
    St. Louis residents say they love their hometown cheese, a processed mix of Swiss, provolone and cheddar made by a subsidiary of Kraft. The product is called Provel, and St. Louis' Imo's Pizza is its chief distributor. "People from St. Louis love it," Tom Coll, owner of Joe Fassi Sausage & Sandwich Factory. "When we switched to provolone, people wanted the Provel." National Public Radio/Marketing Daily (2/15) LinkedInFacebookTwitterEmail this Story
The ROI of Privacy with TRUSTe Solutions
Investment in a Data Privacy Management Platform can deliver significant, positive financial returns for corporate bottom lines. The "Total Economic Impact (TEI) of TRUSTe" Study explains how Forrester Analysts calculated a 151% ROI for TRUSTe customers. Download the study now.

  Food Safety 
  IDFA News 
  • Registration now open for International Dairy Show
      
    IDFA and the Food Processing Suppliers Association have opened registration for the co-located International Dairy Show and PROCESS EXPO taking place in Chicago, Nov. 3-6. Registered attendees to either show will have unlimited access to both show floors and educational programs throughout the four-day event. "This is certain to be the most important dairy, food and beverage processing event of the year," said Neil Moran, senior vice president of IDFA. Learn more. LinkedInFacebookTwitterEmail this Story

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  SmartQuote 
You will become as small as your controlling desire; as great as your dominant aspiration."
--James Allen,
British author


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