| December 26, 2012 | News for professionals in the dairy foods industry |
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| The Market | | |
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- 7-Eleven eyes fresh-food market
7-Eleven is aiming to have 20% of its sales come from fresh foods by 2015, part of a shift the convenience-store chain has been undergoing to attract health-conscious consumers and remain competitive with other outlets offering fresh food, such as Dunkin' Donuts or Starbucks. "If you can figure out how to deliver consistent quality and the products consumers want, fresh food is attractive because margins are higher, and it addresses some of the competitive issues you're facing," industry consultant Richard Meyer says. The New York Times (tiered subscription model)
(12/24)      
| Health & Nutrition | | |
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- CDC: Obesity rates drop slightly in preschool-age children
The percentage of obese, low-income preschoolers declined from above 15% in 2003 to below 15% in 2010, CDC researchers report in the Journal of the American Medical Association. The rate of extreme obesity fell from 2.2% in 2003 to below 2.1% in 2010. Progress in reducing childhood obesity rates may be related to greater breast-feeding rates and increasing awareness of the importance of exercise, researchers said. Reuters
(12/25)
- Report ties gluten-free diet to better type 1 diabetes outcomes
Undergoing a gluten-free diet for 20 months helped improve A1C and fasting blood glucose in a child with type 1 diabetes who was not on insulin treatment, a case report in the British Medical Journal indicated. Researchers also found that the diet scheme was safe and that it may help prolong type 1 diabetes remission without insulin treatment. FoodConsumer.org
(12/24)
| Trends | | |
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- Survey: Moms rely on peers for food information
Moms rely more heavily on the opinions of bloggers and friends for a variety of information about food and food-safety issues than they do on doctors or nutritionists, according to a survey from Fleishman-Hillard and TheMotherhood.com. The survey also found that moms plan to cut back on sugar, processed foods and soda in 2013 and that nearly 4 in 5 read food labels. MediaPost Communications/Marketing Daily
(12/23)
| Food Safety | | |
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- Op-ed: Antibiotic use in meat ripe for activist focus
Food activists should focus on antibiotic use in meat in 2013 and push Congress to pass the Preservation of Antibiotics for Medical Treatment Act, Washington Post columnist Jane Black writes. "Without being able to dispense routine doses of antibiotics, farmers would have to change their practices, including cleaning pens and barns more often and giving the animals more space so they don’t get sick in the first place," she writes. The Washington Post
(12/25)
| IDFA News | | |
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Expert on Asia to reveal keys to market access at Dairy Forum
Joe Studwell, journalist and author of bestselling books on Asia, will debunk popular myths about doing business in China and review Asian business practices at Dairy Forum on Jan. 29. An expert on China and the Asian marketplace, Studwell has received high praise from leading business publications for his book "Asian Godfathers: Money and Power in Hong Kong and Southeast Asia." Have you registered yet?
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Ice Cream Tech to feature Chocolate Academy, Mystery Basket
IDFA is adding new hands-on sessions – including the Chocolate Academy and a Mystery Basket Challenge – to the Ice Cream Technology Conference, March 12-13 in St. Petersburg, Fla. The academy’s featured speaker is Master Chef Laurent Besin. Challenge teams will use mystery basket contents and ingredients from an Inspiration Buffet™ to develop a prototype ice cream product. Learn more.
| World Markets | | |
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- British scientists identify source of Stilton cheese's scent
The yeast that gives blue cheeses like Stilton their unique aroma has been identified by researchers at the University of Northampton and University of Nottingham. "Ultimately, we hope this work will lead to greater consistency during production for Britain's cheese-makers, which will help them achieve a greater slice of the worldwide blue cheese market, which is worth millions," said Richard Worrall, director of The Food and Drink Innovation Network. BBC
(12/25)
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