Food Business News - June 7, 2011 - (Page 23)

Cargill Kitchen Solutions expanding in Iowa to add 20 jobs once it is completed. Work on the expansion will begin this summer. It will be fully operational by the spring of 2012. Cargill Kitchen Solutions markets further-processed egg products in North America, selling primarily to the food service sector. In addition to the facility in Mason City, Cargill Kitchen Solutions has plants in Panora, Iowa; Monticello and Big Lake, Minn.; Lake Odessa, Mich.; and Etobicoke, Ont. FBN Visit us at IFT11 booth #6229 MINNEAPOLIS — Cargill unveiled plans for a $12.5 million expansion of its Mason City, Iowa, Cargill Kitchen Solutions facility. The Mason City facility, which employs more than 150, opened in March 2001 and has undergone several expansions over the years. The latest expansion is expected There’s more on the line than your bottom line. To us, it’s elementary. F.M.I. hires new v.p. of food safety programs ARLINGTON, VA. — Hilary S. Thesmar, Ph.D., R.D., has been named vicepresident of food safety programs at the Food Marketing Institute, effective in mid-June. Dr. Thesmar most recently was senior director of scientific and regulatory affairs at the National Turkey Federation. In her new position, Dr. Thesmar will be responsible for supervising all programs and activities related to food safety, food defense and food quality systems. She also will serve F.M.I. member companies as their adviser and representative before government, scientific, consumer and industry audiences on issues related to food safety. Prior to working at the N.T.F., Dr. Thesmar was the director of the Egg Safety Center in Washington, and she also worked with the Egg Nutrition Center. In these roles, she directed the American Egg Board food safety research program, worked with government and private agencies involved in food safety, served as a spokesperson for the industry and provided technical expertise to the egg industry on food safety and nutrition issues. She received a bachelor’s degree in food science from Clemson, a master’s degree in human nutrition from Winthrop University, and a doctorate in food technology from Clemson. FBN Your customers depend on you to provide a safe, high-quality product that tastes great. That’s what you can give them with SPLENDA® Sucralose from Tate & Lyle. We refuse to compromise when it comes to setting the standard for quality, reliability and consistency. Our customers wouldn’t have it any other way. Would yours? To see all our elements in action, visit © Tate & Lyle 2011 SPLENDA® and the SPLENDA® logo are trademarks of McNeil Nutritionals, LLC. June 7, 2011 FOODBUSINESS NEWS ® 23

Table of Contents for the Digital Edition of Food Business News - June 7, 2011

Food Business News - June 7, 2011
House bill cuts food safety funding
Enhancing water’s value
Wet weather muddies corn outlook
Web Contents
Editorial - Quest for ‘whole truth’ on food prices in France
MyPlate steps up in simple fashion
Breaking down MyPlate by food groups
Lawmakers look to halt sale of Lazy Cakes
McCormick to enter joint venture in India
Cal Pacifi c acquires SunOpta frozen fruit assets
Cargill Kitchen Solutions expanding in Iowa
F.M.I. hires new v.p. of food safety programs
Sealed Air to acquire Diversey for $4.3 billion
AdvancePierre Foods buys Barber Foods
Cargill acquires German chocolate business
Calavo to buy Renaissance Food Group
U.S. Foodservice acquires Great Western Meats
Clear sailing for Hain
Seneca Foods earnings down sharply in 2011
April red meat production down 4% from year ago
Sbarro now exploring alternatives to bankruptcy plan
Sherman Miller promoted to c.o.o. at Cal-Maine Foods
Nestle Health Science to acquire pharmaceutical maker
Emerging markets propel Heinz’s fi scal 2011 earnings
U.S.D.A. lowers cooking temp for some meat cuts
Campbell Soup focusing on volume sales, brand building
Buyout fi rm to acquire California Pizza Kitchen
Sanderson Farms suffers second-quarter loss
Wet weather muddies corn outlook
House bill cuts food safety funding
House panel seeks reduction in W.I.C. funding in fiscal 2012
Seeking middle market opportunities
Clear and concise
Ingredient solutions help keep it simple
Identifying natural partners for stevia
$tevia $upplier$ $eek profi t$ through international growth
Brain health for baby boomers
Bottled water volume, market share grew in 2010
Study recommends children should avoid energy, sports drinks
V8 introduces energy beverages
Smucker, Starbucks raising coffee prices
Nestle launches Aguas Frescas bottled beverage
Jamba introduces coconut water-based beverages
Enhancing water’s value
Gluten-free grains momentum
Balance Bar adds Café line
Pasta Prima launches two ravioli lines
Land O’Frost debuts Wrap Kit
Franz introduces artisan bread
Kraft launches Newtons Fruit Thins
Farley’s & Sathers adds ‘Splashers’
Häagen-Dazs introduces 2011 flavors
Mars updates Kudos granola bar line
Lifting of Russian export ban pressures world wheat market
Ingredient Markets
Packaging formats focus on convenience
Technology enables ultrasonic sealing
Ingredient’s small size aids in salt reduction
AKFP now offers arrowroot starch, pea starch
Tate & Lyle to resume U.S. sucralose production
Non-dairy ingredients achieve pareve certifi cation
Ad Index
Food Business in the News

Food Business News - June 7, 2011