| January 18, 2013 | News for the food, beverage and consumer packaged goods industry |
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- Sara Lee Foodservice names new executive chef
Jeremy Lycan, previously executive chef of the fine-dining restaurant Niche in Geneva, Ill., has been hired as executive chef for Sara Lee Foodservice. He will develop recipes, design training courses for customers and broker chefs, and will lead communication efforts including informational videos and photo shoots. QSRMagazine.com
(1/17)      
- Odwalla debuts a simpler design
Odwalla has updated the look of its beverage bottle for the first time in six years, creating a cleaner, less-cluttered look and a color-coded system that helps shoppers find the category they want. The Coca-Cola-owned brand will debut updated packaging for food bars in February. BevNet.com
(1/17)
- Ben & Jerry’s seeks Fairtrade certification in U.S.
Unilever ice cream brand Ben & Jerry's said its U.S. products will carry the international Fairtrade seal, though earning it will be challenging. "Our products have an immense variety of chunks and swirls, making it an extremely complex conversion," said Fairtrade project manager Kate Paine. "But we look forward to the challenge as we aggressively pursue the Fairtrade conversion by the end of 2013." Food Business Review
(1/17)
| Trends |  |  |
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- Shift emerges in how consumers define healthy food
While more shoppers say they are paying attention to nutrition and trying to choose healthful food, their definition of healthy has shifted to include food that is natural and organic, according to Technomic. "There's a shift happening in terms of what actually defines healthy for them," Vice President Darren Tristano said. "We're seeing more consumers gravitate toward health-halo claims -- such as local, natural and organic, as well as whole wheat and free range." Progressive Grocer
(1/16)
- Egg opportunities crack open in 2013
Eggs will star in global and innovative dishes this year and will be hailed for providing high-quality protein and functional benefits, according to a trend list by groups including the American Egg Board and the Egg Nutrition Center. Also, expect to see more food trucks selling breakfast items with eggs and packaging promoting eggs' health benefits. Food Processing
(1/17)
| Advertising & Marketing | | |
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- Coca-Cola puts money toward saving real polar bears
Coca-Cola has donated $4 million toward the World Wildlife Fund's Arctic-preservation efforts, hoping to help protect polar bears -- whose virtual versions populate its commercials -- from the effects of climate change. "Polar bears have been a much-loved part of our iconic Coca-Cola advertising for over 90 years and because of this strong tie, and our partnership with the WWF, we want to help create a future for polar bears and their Arctic home," says Coca-Cola's Hilary Quinn. The brand's donation kicks off a European campaign to raise awareness about the troubles in the polar bear's habitat. Reuters
(1/17)
| Retail Spotlight | | |
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- Grocers make list of 100 top places to work
Wegmans Food Markets is No. 5 on Fortune magazine's list of the 100 best places to work. Nugget Market comes in at No. 37, while Whole Foods Market and Publix Super Markets are tied at No. 77. All four retailers are not new to the list, though their rankings have changed: Wegmans dropped one notch, Nugget moved from No. 34, Publix climbed a spot and Whole Foods fell from No. 32. Progressive Grocer
(1/17)
| Health & Wellness | | |
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- NYC, L.A. show improvements in childhood obesity rates
A study in the CDC's Morbidity and Mortality Weekly Report found childhood obesity rates in New York City and Los Angeles are already declining, with earlier interventions giving New York City an edge in the obesity battle. "These findings suggest that ongoing education, support and approaches that target specific cultural and socioeconomic groups can have positive effects in reducing childhood obesity," said Samantha Heller, clinical nutrition coordinator at Griffin Hospital's Center for Cancer Care in Derby, Conn. HealthDay News
(1/17)
| GMA News | | |
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| Government & Food Safety | | |
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- Benchmarks are key to meeting dairy-safety requirements
Dairy companies must establish a benchmarking system that allows easy analysis of food-safety indicators and shows how they stack up against goals. Benchmarks would include identification of food-safety criteria, trend analysis and establishment of protocols if goals are not met. DairyFoods.com
(1/17)
- Idaho, N.Y. lawmakers want to add Greek yogurt to school menus
In a letter to U.S. Secretary of Agriculture Tom Vilsack, lawmakers from New York and Idaho ask that Greek yogurt be classified as a protein so that it may be served to students at school. Currently, the food is not listed as a protein or yogurt by the Department of Agriculture. "A standard serving of Greek yogurt has more protein than an equivalent portion of beans, yet it is not included in the list of protein sources in current USDA nutrition materials, nor is it recognized as a type of yogurt on the dairy page," the lawmakers wrote. The Hill/Floor Action Blog
(1/17)
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