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January 30, 2013
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  Retail Beat 
  • Greenhouse yields local produce for McCaffrey's
    The first harvest of hydroponically grown produce in a greenhouse built near a McCaffrey's Market store is set to bring local produce to four stores in Pennsylvania. "We can now literally have product to offer our customers that was picked fresh that day and delivered to our stores," owner Jim McCaffrey said. "The produce is grown in a pesticide-free environment, unaffected by the weather, and the seeds are GMO-free. ... I believe this is the future of farming." Supermarket News (free registration) (1/29) LinkedInFacebookTwitterEmail this Story
Don't miss the Social Buzz around Sirha
SmartBrief's live coverage of Sirha, The World Hospitality & Food Service Event, can be followed on Storify. Be sure to bookmark this page now to access a collection of the best social media content from the show.
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  Private Brands 
  • Mintel sees meat-case opportunities
    Beef and pork producers can increase sales by communicating nutritional benefits of their products, said Lynn Dornblaser, director of innovation and insight at Mintel. She said at the International Production & Processing Expo that consumers are seeking private-label products, additional flavors and meat with few added ingredients. Feedstuffs (Minnetonka, Minn.) (1/29) LinkedInFacebookTwitterEmail this Story
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  Health, Nutrition & Pharmacy 
  • Sam's Club screens for health through events and kiosk
    Sam's Club has given more than 2.2 million free health screenings since 2011, checking blood pressure, body mass index, vision, blood sugar and more. An interactive kiosk at every Sam's Club pharmacy provides free health and wellness screenings, including an overall assessment. Progressive Grocer (1/28) LinkedInFacebookTwitterEmail this Story
  • Early lunch might lead to greater weight loss, study says
    A study of overweight and obese people who participated in a 20-week weight-loss program in Spain found that those who had an early lunch lost an average 22 pounds, compared with 17 pounds for those who ate later, U.S. researchers said. The study, published in the International Journal of Obesity, found that late lunchers ate less for breakfast, were more likely to skip breakfast and had lower insulin sensitivity. USA Today (1/29) LinkedInFacebookTwitterEmail this Story
  Supplier News 
  • Goya partners with USDA and "Let's Move" on cookbook
    Goya Foods has released "MyPlate/MiPlato," a cookbook with 30 healthful recipes and 10 balanced meals, created in partnership with the USDA and first lady Michelle Obama's "Let's Move" initiative. Nutrition information, preparation tips and estimated costs are included with each recipe. Progressive Grocer (1/29) LinkedInFacebookTwitterEmail this Story
  • Minute Maid debuts low-calorie juice drinks
    Minute Maid is introducing four lower-calorie juice drinks. Pure Squeezed Light No Pulp Orange Juice has 50 calories per 8-ounce serving; Light Raspberry Fruit Drink With Tea, Light Peach Fruit Drink With Tea and Chilled Light Mango Passion Fruit Drink each has 15 calories. Drug Store News (1/29) LinkedInFacebookTwitterEmail this Story
  Technology Solutions 
  • Woods Supermarket taps StopLift to trim checkout losses
    A video-analytics system by StopLift Checkout Vision Systems is being used by Woods Supermarket in Missouri to prevent theft and make sure items are scanned correctly at checkout. "StopLift dramatically decreased shrinkage coming out of the self-checkout lanes," said Doug Haworth, director of loss prevention at Woods. The chain has recouped the system's cost "tenfold," Haworth said. Supermarket News (free registration) (1/29) LinkedInFacebookTwitterEmail this Story
  FMI Spotlight 
  • In 2011, 5 out of 7 dinners were cooked at home each week
    To encourage healthy family meals among shoppers, visit for the Let's Put Our Plates Together initiative. Find ideas, recipes and tips on how to establish healthier eating habits at home. LinkedInFacebookTwitterEmail this Story
  • In 2011, how many dinners per week were cooked at home? Find the answer in FMI's Trends 2011 on Wednesday!
    4  36.18%
    5  34.21%
    3  29.61%
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  Food Safety and Security 
  • CDC: Leafy greens are top source of food poisoning
    Leafy greens are the leading source of foodborne illness, accounting for about 20%, according to a study by the Centers for Disease Control and Prevention. However, the CDC says "the vast majority of meals are safe" and eating vegetables is "important to a healthy diet." USA Today (1/29) LinkedInFacebookTwitterEmail this Story
  Daily Quote 
Good judgment comes from experience, and often experience comes from bad judgment."
--Rita Mae Brown,
American writer

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