Food Processing - May 2008 - (Page 16)

BY DIANE TOOPS, NEWS & TRENDS EDITOR ROLLOUT a Keeping Pace in the salsa category After celebrating the 60th anniversary of Pace picante sauce in 2007, it seemed only ﬁtting that Camden, N.J.-based Campbell Soup Co. should launch a new campaign for the brand in 2008 that promotes both its picante and salsa products. “Pace. Made Right Since 1947,” the tagline, celebrates the craftsmanship that has been the hallmark of how Pace salsas have been made since they were ﬁ rst formulated by David Pace more than 60 years ago in San Antonio, Texas. Americans consume nearly 170 million lbs. of Pace salsas each year, and one-quarter of U.S. households have a bottle of Pace picante sauce or chunky salsa in their homes. Pace picante sauce and chunky salsa continue to be produced in Texas and remain the best selling brand in the Mexican sauce category. Campbell also launches a new line of ﬁve Pace specialty salsas. They include: Tequila Lime Salsa (containing real tequila from blue agave); Triple Pepper Salsa (featuring blazing green chili serrano and guajillo peppers); Salsa Verde (with hand-picked jalapenos and tomatillos); Pico De Gallo (with fresh jalapenos and onions); and Mexican Four Cheese salsa con queso (made with Monterey Jack, Cheddar, Asadero and queso blanco cheeses). “Most of the advertising in the salsa category focuses on dipping occasions and social settings,” says Greg Dolan, senior brand manager, Pace salsa. “But, we heard from our consumers that salsa isn’t just for dipping. It has much broader usage and plays a larger role in their lives.” Suggested retail price for a 16-oz. bottle is $3.29. a Don’t let these beans fall through the grill Knoxville, Tenn.-based Bush Brothers introduces Bush’s Best Grillin’ Beans, a line of slowcooked beans seasoned to complement foods on the barbecue grill. Available in four varieties – Steakhouse Recipe, Smokehouse Tradition, Bourbon & Brown Sugar and Southern Pit Barbecue – they are ﬂavorful and satisfying. Duke will no doubt try to get the recipes and sell them on e-Bay, so Jay Bush better watch out. “There are about 12.5 billion grilled meals per year and we were missing that opportunity,” says Scott Daniel, senior brand manager for baked beans. “Baked beans are great for hot dogs and hamburgers,” according to Bush’s new TV commercial, “but new Bush’s Grillin’ Beans are made to complement grilled meats such as chicken, steaks and chops.” Suggested retail price is $1.89. a Dressings ﬁlled with fruits and veggies Unilever USA, Englewood Cliffs, N.J., is on a mission to inspire great salad creations with the launch of Wish-Bone Bountifuls, four healthful, rich-tasting vinaigrette dressings ﬁ lled with pieces of real fruits and vegetables. Packaged in 9.5-oz. bottles, Bountifuls contain less than one gram of fat and less than 35 calories per two-tablespoon serving. Flavors include: Hearty Italian (ﬁ lled with pieces of sweet onions, red and green bell peppers and carrots); Tuscan Romano Basil (made with aged Romano cheese, tomatoes and basil); Simply Santa Fe (a subtly spicy southwestern16 • FOOD PROCESSING MAY 2008 inspired vinaigrette brimming with corn, red peppers, tomatoes and cilantro); and Berry Delight (sweet and tangy with bits of blueberries, raspberries and strawberries), perfect for a vegetable or fruit salad. “The dressing is usually the finishing touch to a salad,” says Dana Emery, marketing director, Wish-Bone dressings. “Wish-Bone Bountifuls dressings challenge that notion by inspiring you to build your salad around the key ingredient – the dressing.” Suggested retail price is $2.79. WWW.FOODPROCESSING.COM http://WWW.FOODPROCESSING.COM

Table of Contents Feed for the Digital Edition of Food Processing - May 2008

Food Processing - May 2008 Editor’s Plate NewsBites The Trends Rollout Food Biz Kids Product Developer turned Bean Counter The top-selling new products of 2007 The open road Back to the Big Easy Managing the global plant A new column with answers to your plant-fl oor questions New Supplier Products Toops Scoops

Food Processing - May 2008

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