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March 19, 2013
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News for the non-alcoholic refreshment beverage industry

  Industry News 
 
  • Snacks provide quickservice opportunities
    Quickservice restaurants are benefiting from the rise in consumer snacking, and consumers are widening their definition of snacks to include more foods and beverages, according to studies. Mintel believes snack sales will reach $22.9 billion in 2016, and in a survey, 69% of respondents said they had purchased a snack at a quick-service restaurant in the past month. QSR Magazine (3/2013) LinkedInFacebookTwitterEmail this Story
  • Suja squeezes potential from high-pressure processing
    Suja, launched in 2012, is using high-pressure processing for its single-serve bottles of premium juices, now sold in nine of 11 Whole Foods regions nationwide. "I see [HPP] as a natural evolution toward a healthier and healthier product," said CEO Jeff Church. "I think it’s the next generation of where pasteurization was and has been in the past." BevNet.com (3/18) LinkedInFacebookTwitterEmail this Story
  • 30% of spending goes to fresh food, Nielsen says
    According to the Nielsen Global Survey of Fresh Foods, shoppers spend 30% of their food, grocery and personal-care budget on fresh food, and the category is evolving. "Fresh is becoming more complex, with greater variety in products and package sizes, more private-label/brand options and increased value-added products, such as diced vegetables or pre-marinated meats," Nielsen Perishables Group President Bruce Axtman said. Progressive Grocer (3/18) LinkedInFacebookTwitterEmail this Story
  • Other News
For food retailers, the future is happening now.
Smart grocers are keeping up with changing consumer preferences. Read why the future of food retail is happening now.

  Health and Nutrition 
  • Olive oil boosts satiety, curbs hunger in study
    Participants who ate yogurt with olive oil showed higher concentrations of the satiety hormone serotonin in their blood and reported feeling less hungry compared with those who ate yogurt that contained other oils or fats, according to a study in Cell Metabolism. Researchers also found that participants who were given yogurt with olive oil aroma extracts ate fewer calories than did those who had plain yogurt, suggesting that the oil's scent played a role in lowering their intake. FoodNavigator (3/18), Olive Oil Times (3/18) LinkedInFacebookTwitterEmail this Story
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  Environment Watch 
 
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  Marketing Report 
  ABA News 
  • ABA announces new member
    ABA would like to welcome new associate member ITW Paxton Products of Cincinnati, Ohio. Please join us in welcoming them! LinkedInFacebookTwitterEmail this Story
  • The ABA tweets: Follow us on Twitter
    Now you can follow the ABA on Twitter! We keep you updated daily on the latest beverage industry news and bring you the information you need. Follow us today @Ameribev. LinkedInFacebookTwitterEmail this Story
  SmartQuote 
You may have to fight a battle more than once to win it."
--Margaret Thatcher,
British prime minister


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