Food Business News - June 21, 2011 - (Page 47)

efforts at expanding sales i t the U S t di l into th U.S. market.” When asked by a securities analyst about why the price of cheese has risen “so dramatically” on the Chicago Mercantile Exchange during the past few weeks, Mr. Saputo noted it may be due to international butter and powder prices. “I think there’s a lot of speculation in the market,” he said. “The international markets on butter and powder are quite strong. I know there are co-ops that are taking some of their disposable milk away from industrial products and putting them into powders and butters, because they’re generating seemingly better returns for milk in those categories and products. “We’re also hearing that within the industry, there is a shortage of 40-lb blocks on the market, possibly related to some production issues within the U.S. business, and thereby impacting inventories. So I think it’s a number of i issues that are creating a shortage of 40-lb th t ti h t f 40 lb blocks on the market. Disposable milk, in addition to disposable inventories, which is creating this run up on the block price.” During the fourth quarter of fiscal 2011, Saputo recorded net income of C$102.5 illi h million, or C50 per share, up f C50c from net income of C$99.1 million, or C48c per share, in the same period a year ago. Sales for the quarter were C$1,486.7 million compared with C$1,384.2 million during fiscal 2010. DBN Reduce SodiumKeep the Taste™ New Danisco system targets artisan ice cream COPENHAGEN, DENMARK — Danisco has developed Cremodan 500 Coldline, an emulsifier and stabilizer system designed to boost the quality of traditional, handmade ice cream. The system overcomes the quality and storage stability challenges that arise from the lack of heat treatment and homogenization in artisan processes, according to Copenhagen-based Danisco. Made with cold-soluble, vegetablederived components, Cremodan 500 Coldline releases its functionality without any need of heat treatment. “Most emulsifiers and stabilizers used in ice cream production have little or no functionality without proper heat treatment,” said Finn Madsen, principal scientist at Danisco. “Our intense research has enabled us to identify the right raw materials and processes for an ingredient system that matches the crucial needs of the artisan ice cream industry.” DBN Innovate with Phosphate™ ◆ Innophos.com Enhance the delicious and tempting qualities of reduced sodium processed cheeses, dips, sauces and dairy products with TEXTUR-MELT™ LS- 50 Low Sodium Phosphate Blend: ◆ 50% Less sodium than standard phosphates in processed cheese ◆ Excellent emulsifying and melt properties ◆ Good flavor profile We are focused on developing cheese blends that reduce sodium in your applications while maintaining optimum flavor and functionality. You provide the challenges and we’ll provide the solutions. Call Technical Assistance at (866) 631-7394. Call Innophos Customer Service today at (800) 243-5052 to place your order. June 21, 2011 FOODBUSINESS NEWS ® 47 http://www.Innophos.com

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
Contents
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
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - June 21, 2011

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