Food Business News - July 19, 2011 - (Page 17)

Dunkin’ looks to raise $461 million through i.p.o. NEW YORK — Dunkin’ Brands Group Inc., which owns Dunkin’ Donuts and BaskinRobbins, plans to raise as much as $461 million when it takes the company public, up from the $400 million it originally estimated in early May. In a July 11 filing with the Securities and Exchange Commission, Dunkin’ Brands said it is selling 22,250,000 based on an assumed offering price of $17 per share (the mid-point of the price range set forth on the cover of this prospectus),” Dunkin’ Brands stated in the filing. “We intend to use the net proceeds from this offering, together with the net proceeds from our additional $100 million of term loan borrowings … and available cash to repay all amounts outstanding under the Dunkin’ Brands, Inc. 9 5/8% senior notes due 2018, and to use any remaining net proceeds for working capital and for general corporate purposes. As of April 30, 2011, there were approximately $475 million in aggregate principal amount of the Dunkin’ Brands, Inc. 9 5/8% senior notes outstanding.” FBN h f t k t ti t d shares of common stock at an estimated price of $16 to $18 per share. Additionally, Dunkin’ Brands has granted the underwriters a 30-day option to purchase up to an additional 3,337,500 shares. The company has applied to have its shares of common stock listed on the NASDAQ Global Select Market, subject to notice of issuance, under the symbol “DNKN.” “We expect to receive net proceeds, after deducting estimated offering expenses and underwriting discounts and commissions, of approximately $348.4 million (or $401.4 million if the underwriters exercise their option to purchase additional shares in full), Buckhead Beef to build new facility ATLANTA — Buckhead Beef, a business unit of Sysco Corp. and a supplier of meat-based proteins to the food service market, plans to build a new beef processing facility in College Park, Ga., that will open in the spring of 2012. The new facility will replace Buckhead Beef’s current facility in Atlanta. The plant will be built on land already owned by the company, feature 67,000 square feet of production space and serve as the company’s headquarters. “This new facility will be much larger than our present one and incorporate the most advanced technology, allowing us to be more efficient and increase production,” said Chad Stine, president of Buckhead Beef. “We will be able to better service our clients, continuing to provide them with our full product line, including Certified Angus Beef, veal, poultry, fresh seafood, wild game, lamb, pork and specialty prepared foods.” The facility also will have a culinary center with which the company will use to work with customers on product development projects. FBN July 19, 2011 FOODBUSINESS NEWS ® 17

Table of Contents for the Digital Edition of Food Business News - July 19, 2011

Food Business News - July 19, 2011
U.S. rice production situation changes dramatically
Marketing standards for children’s products proposed
Campbell to invest less in sodium reduction
Editorial - Data transparency hugely important for markets
Dannon to invest $88 million in Ohio yogurt plant
Pfi zer may sell Nutrition business
Nestle Health Science acquires stake in Vital Foods
Hispanic consumers seek authentic menu options
Kraft names Timothy Cofer to European leadership
Gary Lane named c.e.o. of Ottens Flavors
Nestle to buy 60% interest in Chinese confectioner
Sun Capital acquires Contessa Premium Foods
Reser’s Fine Foods to acquire Vaughan Foods
Campbell to invest less in sodium reduction
Hamburger consumption on the rise
Dunkin’ looks to raise $461 million through i.p.o.
Buckhead Beef to build new facility
Global industrial processing of grains in slower growth
Higher adult obesity rates recorded in 16 states
More than 2,000 organizations in support of MyPlate
U.S. rice production situation changes dramatically
Washington - Agreement ends cross-border trucking dispute
Sodium Reduction - Conflicting views on sodium and mortality
Potassium chloride comes with taste issues
Children’s Nutrition - Questions arise about children and food allergies
DAIRY BUSINESS NEWS - Dairy ingredient innovations
DAIRY BUSINESS NEWS - Fonterra names chief executive officer
Dairy Business News - New OptiSol ingredient works with frozen yogurt
Dairy Business News - New Danisco system targets artisan ice cream
Dairy Business News - Regional ice cream maker ceases production
Dairy Business News - Dairy organizations team to form consortium
Dairy Business News - Harris sees consumers continue to focus on value, spending cuts
Dairy Business News - General Mills completes Yoplait acquisition
Dairy Business News - Shadow Beverages acquires Whey-Up brand
Dairy Business News - Dean Foods settles lawsuit for $140 million
Dairy Business News - Sargento Foods expands R.&D. staffi ng
New Product Trends - Beyond meat protein
New Food Products - Zatarain’s introduces frozen meals
New Food Products - Bear Naked launches Nut Cluster Crunch cereal
New Food Products - Kraft adds caulifl ower to new mac and cheese item
New Food Products - AdvancePierre Foods adds Graham Snackers
New Food Products - WhiteWave foods expands product line
New Food Products - Mott’s enters vegetable juice category
New Food Products - Orgain introduces shakes for children
New Food Products - Field Roast launches vegetarian frankfurter
INGREDIENT MARKET TRENDS - Spring wheat crop forecast 11% lower than 2010
Ingredient Markets
Supplier Innovations and News - Caravan launches base for single-serve items
Supplier Innovations and News - B vitamin supplier changes name to Prinova
Supplier Innovations and News -Testing method screens for Salmonella
Supplier Innovations and News - Cargill commits to 2015 sustainable palm oil goal
Supplier Innovations and News - European Commission approves stevia’s use in some foods
Supplier Innovations and News - Kemin hires technical sales manager
Supplier Innovations and News - Bell expands by buying facility
Ad Index
Food Business in the News

Food Business News - July 19, 2011