Food Business News - September 13, 2011 - (Page 50)

New Food Products Dannon introduces Activia Selects yogurt Nestle introducing Nescafe LiquiFresh Gourmet Blend WHITE PLAINS, N.Y. — The Dannon Co. has introduced Activia Selects, a line of yogurt flavors and styles made with probiotic cultures. The new yogurts are available in several styles and flavors, including: • French — A French blended yogurt that is available in cherry, blackberry and raspberry, mango and pineapple. • French style with fruit bites on the bottom — A French yogurt with a layer of fruit pieces on the bottom. The yogurt is available in strawberry and mixed berry. • Greek style — A thick blended Greek nonfat yogurt that Dannon said is an excellent source of calcium and protein. The yogurt is available in strawberry, vanilla, blueberry, and pomegranate and berry. • Parfait style — A low-fat yogurt that is topped with granola and is available in strawberry, vanilla, peach and mixed berry. FBN TAMPA, FLA. — Nestle S.A. is introducing Nescafe LiquiFresh Gourmet Blend. The new flavor to the LiquiFresh brewed-to-order coffee solution is made from a high percentage of Arabica coffee beans along with Robusta beans. The LiquiFresh product line already has 100% Columbian and 100% Columbian Decaf products, and the company said it delivers a flavor complexity not possible with singleorigin coffee beans. FBN Balance Bar launches nimble bar for women New jerky from Jack Link’s uses Cholula Hot Sauce VALHALLA, N.Y. — Balance Bar has introduced nimble, which the company claims is the first bar for women that “combines beauty and nutrition in a delicious, indulgent bar.” Available in two flavors — peanut butter and yogurt orange swirl — the bars are fortified with antioxidants, betacarotene, 10 grams of protein, 5 grams of fiber, calcium, iron, folate and 10 mg of FloraGLO lutein. Additionally, nimble is the first bar sweetened with Truvia rebiana, a natural, zerocalorie sweetener made from the stevia leaf. “Many women on the go have little time to think about nutrition and the effect it can have on how they look and feel,” said Erin Lifeso, director of marketing for Balance Bar. “nimble’s clinically-supported formula takes healthy snacking a beautiful step forward.” Balance Bar cited a study in which FloraGLO lutein was shown to increase skin hydration by 38% over time in addition to improving skin elasticity. The company also said nimble provides an excellent source of beta-carotene, which has been proven to help skin defend against redness and UVinduced damage. The bars are available in 1.16-oz single-serve bars and are certified kosher. Suggested retail price is $1.69. FBN MINONG WIS MINONG, WIS. — Jack Link’s Beef Jerky is introducing Jack Link’s Cholula Hot Sauce Beef Jerky. The new product is a combination of Jack Link’s Beef Jerky and Cholula Hot Sauce. The product is available in 3.25-oz resealable packages for a suggested retail price of $5.99. FBN 50 FOODBUSINESS NEWS ® September 13, 2011

Table of Contents for the Digital Edition of Food Business News - September 13, 2011

Food Business News - September 13, 2011
Kraft’s split on schedule
Nonfat dry milk prices drop as milk output rises
Shining a light on sugary drinks
Web Contents
Editorial - Preparing for the rising cost of fresh water
Private label products make gains in salad, sugar categories
Seaboard’s Rod Brenneman to lead Butterball
Limited avocado supply hurts Calavo earnings
PepsiCo outlines path for global snacks growth
F.D.A. initiates projects to trace foodborne illnesses
U.S.D.A. study shows food insecurity down from 2009
McCormick completes acquisition of Kamis
Leadership team set for Sara Lee’s CoffeeCo spin-off
Seneca, Allens terminate merger negotiations
Human milk components the focus of partnership
JBS shifting operations in Brazil
Dannon opens new innovation center
July red meat production down 4% from year ago
Aramark to acquire Filterfresh from G.M.C.R.
Tyson Foods to ramp up prepared foods output
McDonald’s investing $1 billion in Canada
Rowland Coffee integration on track at Smucker
Food trucks transitioning from fad to trend
Kraft’s split on schedule
Restructuring charges weigh on Campbell earnings
Starbucks K-Cup Portion Packs going to grocery stores
Sanderson Farms swings to loss in quarter
Nestle completes production unit for nutrition factory
Restaurant Performance Index falls beneath 100 to 11-month low in July
Washington - Shining a light on sugary drinks
Market Insight - Nonfat dry milk prices drop as milk output rises
Health and Wellness - School lunches get slimmer
Ingredient Innovations - Possible opportunity in immunity
Flavor Trends - Fire and flavor
New Product Trends - Expanding flavors and protein sources in jerky
New Food Products - Dannon introduces Activia Selects yogurt
New Food Products - Balance Bar launches nimble bar for women
New Food Products - Nestle introducing Nescafe LiquiFresh Gourmet Blend
New Food Products - New jerky from Jack Link’s uses Cholula Hot Sauce
New Food Products - Odwalla adds Super Protein Mango smoothie
New Food Products - Frito-Lay introduces Doritos and Cheetos Fiery Fusion
New Food Products - Burger King adds Quaker oatmeal to breakfast menu
New Food Products - Lifestyle Foods launching G2 snack line
INGREDIENT MARKET TRENDS - Winter wheat planting under way except in dry Southwest
Ingredient Markets
Supplier Innovations and News - Soy blend has texture characteristics of meat
Supplier Innovations and News - Sustainable palm oil certifi cation reaches Brazil
Supplier Innovations and News - Grain Processing Corp. promotes scientist
Supplier Innovations and News - Starches offer retort, freeze/thaw benefits
Supplier Innovations and News - Red Arrow launches pot roast fl avor
Supplier Innovations and News - Takasago names v.p. of consumer insight
Supplier Innovations and News - Honey, fig flavors join balsamic vinegar line
Ad Index
Food Business in the News

Food Business News - September 13, 2011