Food Business News - September 13, 2011 - (Page 9)

Editorial EDITORIAL STAFF Editor-in-chief Morton I. Sosland Executive editor, markets Neil N. Sosland Editor L. Joshua Sosland Executive editor Keith Nunes Senior editor, markets Jay S. Sjerven Managing editor Eric J. Schroeder Associate editor Jeff Gelski Assistant editor Ron Sterk Internet editors Allison Gibeson Erica Shaffer Graphic designer, market graphics, data Christina Sullivan KEITH NUNES Preparing for the rising cost of fresh water I PUBLISHING STAFF Chairman Charles S. Sosland Vice-chairman L. Joshua Sosland President and publisher Mark Sabo Associate publisher David DePaul G. Michael Gude Bruce Webster Vice-president, chief financial officer Melanie Hepperly Audience development director Don Keating Advertising manager Nora Wages Director of design services Sadowna Conarroe Circulation manager Judith Arnone Digital systems analyst Marj Potts Manager of advertising design Becky White Director of e-Business Jon Hall Director of on-line advertising and promotions Carrie Fluegge Promotions manager Tare Torres WE’RE EAGER TO RECEIVE YOUR FEEDBACK: E-mail or write to us at Food Business News, 4800 Main Street, Suite 100, Kansas City, Mo, 64112 t is estimated by the United Nations that of “D-.” The group noted that U.S. drinking the world’s urban population will double water systems, both urban and rural, face between the years 2000 and 2030. In that “staggering” needs over the next 20 years, time, while cities and populations around and that its analysis did not account for any the world grow, the amount of fresh water growth in the demand for drinking water in available for consumption as well as domes- the next 20 years. tic and industrial use will not expand. It is The current focus on austerity in further predicted that, if little is done to al- Washington, D.C. holds little hope that major ter this situation, global demand for fresh infrastructure issues, even those as critical as water may outstrip supply by as much as 40% fresh water availability, will be addressed in by 2030, putting food security at risk. Such a the near future. And given the fiscal situation prospect makes fresh water availability one of many states and local municipalities, it of the most pressing issues facing the world. is difficult to imagine many being able to Availability and the likely future cost of undertake any significant projects without water were frequent topics of discussion some form of federal support. during the Grocery Manufacturers AssocWhere the food and beverage industry iation’s Executive Conference, which was provides exemplary leadership is in the held in late August at The Broadmoor hotel in Colorado Where the food and beverage Springs, Colo. The Executive Conference is an annual, industry provides exemplary leadership is invitation-only event that draws leaders of the major consumer in the area of reduced usage and conservation. packaged goods companies. It is an event where the topics of discussion, both formal and informal, tend to be on the horizon, because area of reduced usage and conservation. those in attendance are charged with The increasing focus by companies on developing the long-term strategies guiding sustainability has allowed many to lower water usage while improving operating their companies. Noted several times during the efficiencies. One leader in this area is Nestle, conference was the drought that is taking which was given the Stockholm Industry its toll in Oklahoma and Texas. The current Water Award last month during World Water catastrophe provides a stark example of Week. The company earned the honor for its the issues that municipalities, consumers global focus on water management issues. In his acceptance speech, Peter Brabeckand businesses face at times when fresh water resources are low and mandatory Letmathe, the chairman of Nestle, said that a significant problem surrounding water usage conservation programs are considered. The challenges the water availability and conservation is its value. He noted that issue presents to business leaders are two- every other raw material, from oil to corn, fold. First, they must work together to lobby has a value that is based on demand versus political leadership, both local and national, available supply. “Why are we not willing to to take the issue of fresh water availability give the slightest value to most of the water seriously, avoiding the urge to do what is being used by our different commercial common these days and “kick the can down activities?” he asked. As the issue of fresh water availability the road.” Second, executives must lead by example through the development of water becomes daunting increasingly urgent, saving and conservation programs within the cost of water will surely rise. Prudent companies, like those represented at the their companies. In its Infrastructure Report Card, which is G.M.A. Executive Conference, will prepare published every other year and last issued in for that day by putting efficiency programs 2009, the American Society of Civil Engineers in place that will hopefully compensate for gave the U.S. drinking water system a grade water’s eventual rise in value. FBN September 13, 2011 FOODBUSINESS NEWS ® 9

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