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April 27, 2012News for professionals in the dairy foods industry

  Industry News 
 
  • New CEO aims to reclaim Friendly's iconic status
    John Maguire grew up on patty melts and chocolate Fribbles at his neighborhood Friendly's, and as the chain's new CEO he aims to revive the once-iconic family restaurant brand by finding a modern way to take it back to its roots. "In some ways it tried to be fast casual and chased concepts like Panera, but they lost what really is their identity," said Maguire, a 19-year Panera veteran. The Boston Globe (tiered subscription model) (4/24) LinkedInFacebookTwitterEmail this Story
  • Friendly‚Äôs combines favorite foods with ice cream pizza Friendly's has introduced ice cream pizza with a brownie crust, layers of ice cream and fudge, and toppings of sprinkles and chocolate chips. The company says the launch is not related to a similar product launched by Boston-area ice cream shops Emack & Bolio about a year ago. The Patriot Ledger (Quincy, Mass.) (4/25) LinkedInFacebookTwitterEmail this Story
Fake It Until You Make It? Not So Fast.
Here's how we compensate when we can't be our authentic selves. Learn more from research by Kellogg School of Management Professor Maryam Kouchaki.
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  The Market 
 
  • Burger King makes shift to cage-free eggs
    Burger King said Wednesday it will begin buying eggs only from cage-free producers, and it expects to be buying only cage-free eggs at all 7,200 of its U.S. restaurants at the end of five years. The move makes Burger King the first major U.S. quickservice chain to commit to going completely cage-free; the company also said it has committed to sourcing pork only from pigs raised without the use of gestation crates. The Wall Street Journal (4/25) LinkedInFacebookTwitterEmail this Story
  • Cheesy campaign brings new customers to The Melting Pot
    The Melting Pot fondue-restaurant chain won 25,000 new email-list subscribers in just 13 hours with a campaign tied to National Cheese Fondue Day. The chain offered free fondue to all new subscribers, and launched a broad-based social-media campaign promoting the offer. "It certainly exceeded expectations," communications chief Sandy D'Elosua said. Ragan.com (4/26) LinkedInFacebookTwitterEmail this Story
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  Health & Nutrition 
  • Healthy smoothies tempt students to stay on campus for lunch
    A chef's idea to sell healthy smoothies at Montclair High School in New Jersey is aimed at getting students to stay on campus at lunchtime and make more nutritious food choices. Food-service provider Chartwells also has improved its menu because the school district's open-campus policy means about 30% of students eat in the cafeteria regularly, while most head to restaurants or food trucks. The Montclair Times (N.J.) (4/26) LinkedInFacebookTwitterEmail this Story
  Trends 
  • Report: Pizza sales are heating up
    The pizza industry, which has experienced slower growth of 1.5% with the economic downturn, is poised for 4.5% growth this year, according to market research firm IBISWorld. The report predicts higher growth rates over the next five years, buoyed by improved consumer confidence and the launch of healthier and more creative items. PizzaMarketplace.com (4/26) LinkedInFacebookTwitterEmail this Story
  • Adventurous eaters move beyond sweet and salty
    While sweet and salty flavors ranked highest in a survey by Culinary Visions Panel, people who say they are adventurous eaters prefer the less-popular sour, umami and bitter flavors. "Sweet and salty flavors are sure to please mainstream consumers looking for dining comfort and satisfaction," said Executive Director Sharon Olson. "If you want to challenge your customers a bit more, take a cue from what foodies prefer and introduce a bitter or sour note into a favorite menu item like chocolate for dessert." QSRMagazine.com (4/25), USA TODAY (4/25) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  Government 
  • Senate committee OKs Farm Bill with voluntary margin protection program
    A Farm Bill approved by the Senate Agriculture Committee includes a voluntary margin protection program that the International Dairy Foods Association says could restrict milk supplies to dairy processors. An alternative bill would have given dairy farmers "the ability to manage price volatility without including a failed policy that discourages investments by dairy food companies and takes away opportunities for dairy farmers to expand production," said IDFA's Jerry Slominski. DairyHerd.com (4/26) LinkedInFacebookTwitterEmail this Story
  Food Safety 
  • U.S. and Canada outline ways to ensure imported-food safety
    The U.S. and Canada unveiled plans to improve the safety of imported food. The FDA released the Global Engagement Report, detailing a plan that includes more international offices. The Canadian Food Inspection Agency wants importers to develop a plan to identify, report and recall potentially dangerous products. FoodNavigator (4/24) LinkedInFacebookTwitterEmail this Story
  IDFA News 
  • IDFA helps companies prepare for new food safety regulations
    The April issue of Dairy Foods magazine features two articles designed to help dairy companies get ready for implementation of the Food Safety Modernization Act. In "Time to Get Ready for FSMA," IDFA's outside counsel, Joe Levitt of Hogan Lovells US, notes four critical areas of focus: prevention, supplier oversight, records access and re-registration. In "HACCP is the Path to Compliance," IDFA Vice President Jonathan Gardner recommends the Hazard Analysis Critical Control Point system to companies looking for a preventive controls plan that will meet the new requirements. Learn more. LinkedInFacebookTwitterEmail this Story
Learn more about IDFA ->Home page  |  Join IDFA  |  IDFA Meetings  |  Online Store

  SmartQuote 
Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen."
--John Steinbeck,
American writer


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