Food Business News - June 21, 2011 - (Page 15)

Smithfield terminates Campofrio bid SMITHFIELD, VA. — Smithfield Foods, Inc. has terminated its effort to acquire the remaining shares of the European meat processor Campofrio Food Group S.A. “While the acquisition of Campofrio would have furthered Smithfield’s longterm strategy of becoming a leading global consumer packaged meats company, we feel it is in the best interest of our difficult to finance on a basis that is accretive to our shareholders. “As Campofrio’s largest shareholder, we remain committed to holding our 37% stake in Campofrio and supporting the company’s continued growth and development as Europe’s leading packaged meats company.” In early April, Smithfield Foods announced it was in talks with Pedro Balive, the chairman of Campofrio, to acquire the remaining approximate 50% of Campofrio Food Group S.A. for €9.5 ($13.60) per share. FBN Good for h h ld i i i shareholders to terminate negotiations at this time,” said C. Larry Pope, president and chief executive officer of Smithfield Foods. “Our decision has been influenced by numerous factors, including continued adverse economic conditions in Europe that show few signs of abating, and the recent decline in our stock price, which has made the proposed transaction more peace of mind reputation bottom line future development health stability Your Omega-3 food, beverage market grows 11% NEW YORK — A new report from Packaged Facts estimates U.S. retail sales of food and beverage products with a “high omega-3” or “high DHA” claim grew 11% and approached $4 billion in 2010. Docosahexaenoic acid (DHA) is a kind of omega-3 fatty acid. The report, “Omega-3 Foods and Beverages in the U.S., 3rd Edition,” predicts the omega-3 fatty acid ingredient market in the United States will grow 40% from 2010 to 2015 and that U.S. retail sales of “high omega-3” or “high DHA” foods and beverages, excluding fish, will approach $7 billion by the end of 2015. “When the first omega-3-enriched foods entered the market in 2003, some predicted that there would be a flood of products within a couple of years,” said Don Montuori, publisher of Packaged Facts. “But the challenges of finding ways to get the fatty acids into food and beverages, making the resulting product palatable and achieving a reasonable shelf life were more daunting than expected. “Now that many of these technology hurdles have been overcome, more categories of products have become viable candidates for fortification with omega fatty acids. Several industry experts we interviewed believe that the biggest trend in the next 5 to 10 years will be food and beverage companies seeking to fortify their products with omegas.” FBN Our ingredients in your foods and beverages Add the taste, texture, nutrition and functionality that consumers demand in your foods and beverages with highquality ingredients from Tate & Lyle. We work side-by-side with you to create valuable, innovative solutions driven by our passion for food. Everyday, millions of consumers around the world enjoy products made with our ingredients. It’s the Tate & Lyle difference. Experience it today. MIRA-CLEER® – Cook-up Starches Range SPLENDA® Sucralose KRYSTAR® Crystalline Fructose PROMITOR™ Soluble Corn Fiber STA-LITE® Polydextrose Fiber STAR-DRI® Maltodextrines INSTANT TENDER-JEL® X-PAND-R SC® Natural Starches MIRA-THIK® Cold Water Swelling Starch MIRA-SPERSE® Agglomerated Instant Starch STA-CAP® Lipophillic Starch TATE & LYLE Stabilizer Systems our ingredients – your success © 2011 Tate & Lyle • • SPLENDA® is a trademark of McNeil Nutritionals, LLC June 21, 2011 FOODBUSINESS NEWS ® 15

Table of Contents for the Digital Edition of Food Business News - June 21, 2011

Food Business News - June 21, 2011
C.D.C. report fi nds increase in salmonella infections
General Mills sees ‘robust’ growth opportunities in global yogurt category
Following Jimmy
Web Contents
Editorial - German E.coli outbreak underscores need to fund F.S.M.A.
ConAgra acquires Marie Callender’s trademarks
Kraft investing to eradicate malnutrition
Perkins & Marie Callender’s fi les for bankruptcy
Snack food sales reach $64 billion in 2010, may top $77 billion by 2015
Recession seen triggering sharp drop in food product introductions
Cargill opens Latin American innovation center
John Bilbrey to helm at Hershey
ICL Performance to acquire Cosmocel Quimica
Sugar bull
Smithfield terminates Campofrio bid
Omega-3 food, beverage market grows 11%
Roark Capital ups presence in food industry
Calavo earnings decline due to higher costs
Mountaire Farms acquiring bankrupt poultry company
Diamond Foods returns to profi tability in third quarter
Nestle water efforts recognized
C.D.C. report points to increase in salmonella infections
Consumers await full impact of higher food prices
A difficult disappearing act
Innovation honored by the I.F.T.
Mintel: Functional foods ‘on life support’
Allergen labeling guidance needed
Creating a defi nition of sustainable nutrition
German E. coli outbreak may lead to changes
Chronic inflammation: The next opportunity?
ConAgra Mills unveils food safety system for flour
Finding fiber everywhere
Spicy fl avors moving beyond heat
Dairy Business News
Commission clears Lactalis acquisition of Parmalat
New texture system replaces milk fat in dairy products
Researchers target sodium redution in cheese
General Mills sees ‘robust’ growth opportunities in global yogurt category
Saputo fiscal year earnings rise 18%
New Danisco system targets artisan ice cream
Researchers target sodium reduction in cheese
Single-serve licensing
Quiznos adds three concepts to menu
Flax USA introduces Flaxmilk
Johnsonville Sausage adds chicken varieties
General Mills adds brownies to Fiber One line
Farley’s & Sathers updates Tree Top line
Ingredient Market Trends
Senate vote to end ethanol support seen as symbolic
Ingredient Markets
New container may hold two compatible products
Solbar names president of U.S. business
Sensient launches naturally-sourced colors in dry state
Comax develops fl avors for energy drinks
Puratos launches bake-stable chocolate fi llings
DSM completes U.S. innovation center
Sea salt assists in sodium reduction
Ad Index
Food Business in the News

Food Business News - June 21, 2011