Food Business News - April 10, 2012 - (Page 11)

General Mills ahead on product nutrition profile improvements MINNEAPOLIS — Nearly 25% of General Mills Inc.’s U.S. Retail product sales during 2011 were made up of products with improved nutrition profiles, with most of the gains taking place from reducing trans fat and sodium, which each accounted for 26% of the fiscal 2011 improvement. The next largest gains came from adding vitamins and minerals (19%) and from increasing whole grain content (12%). The improved health make-up of General Mills’ products, along with updates on the community and environment efforts, was detailed in the company’s “Global Responsibility 2012” report issued on April 3. In 2005, only 16% of General Mills’ U.S. Retail sales volume came from nutritionally improved products, but in its 2012 report the company noted 64% now comes from such products. General Mills identified Lucky Charms as a cereal that was reformulated in 2011. The cereal now has 20% more fiber, 25% more whole grains and 10% less sodium than in fiscal 2010. Additionally, the cereal has 10 grams of sugar per serving — down from 12 grams in 2007. On the whole grains front, General Mills said every Big G cereal has at least 9 grams of whole grain per serving, and whole grains are listed as the first ingredient on every Big G cereal, a fact the company said “is important to health-conscious consumers who look to the ingredient list to assess the nutritional value of the food they eat.” Since 2005, General Mills has reduced trans fat in more than 120 of its U.S. Retail products, and by the end of fiscal 2011 about 83% of the division’s sales volume was comprised of products with zero grams labeled trans fat. “Most flavors of Betty Crocker SuperMoist cake mixes, virtually all Pillsbury Toaster Strudel products and many Pillsbury Crescent varieties are among the products that have been reduced to zero grams of trans fat,” the company said. General Mills said it already has introduced several healthier new products in fiscal 2012, including Progresso Reduced Sodium Tomato Parmesan soup, Gold Medal White Whole Wheat flour, Fiber One 80 Calories cereal, Green Giant Valley Fresh Steamers Pasta and Vegetables with Alfredo Sauce, Yoplait Chocolate Banana Smoothie and Simply Fruit Rolls. The company said it is nearing the halfway mark toward achieving three of its 2015 global sustainability goals: water, solid waste and packaging. In water, the company is about 50% of the way to achieving a 20% reduction in its water usage rate and a 50% reduction in its solid waste generation rate. Meanwhile, the company said it has improved the packaging for 27% of its sales volume — more than halfway to its goal of 40%. FBN April 10, 2012 FOODBUSINESS NEWS ® 11

Table of Contents for the Digital Edition of Food Business News - April 10, 2012

Food Business News - April 10, 2012
F.D.A. rejects petition to ban bisphenol A
Finding savory flavors around the world
Prospective corn plantings at highest level since 1937
Table of Contents
Web Contents
Editorial - Steve Jobs as enticing model for food industry
Investment plans call for Burger King to go public
Consumers seeking deals to return to restaurants
General Mills ahead on product nutrition profile improvements
Test for milk allergens not as effective as thought
Craig Bahner to join Wendy’s as c.m.o.
Gluten-free offerings boost global snack introductions
Warne to lead Perkins and Marie Callender’s
Rich Products buys Canadian frozen dessert company
Michigan retailer acquires dairy production capacity
PepsiCo and Tingyi Holding finalize beverage alliance in China
US Foods acquires specialty importer
Market for food bars reaches $5.7 billion
Misinformation impacts beef demand
C.D.C. vitamin, nutrient data show progress
Burger King rolls out whopper of a menu change
Soup, salads showing strength on the menu
Daniel Saw to lead Campbell’s Asia business
Restaurant operator optimism on the rise
Market Insight - Prospective corn plantings at highest level since 1937
IFT Wellness 12 - Transparency vs. simplicity
Flavor Trends - Finding savory flavors around the world
Ingredient Innovations - Caramel color concerns prompt change
Colors by nature
New Food Products
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News - Egg replacer sales look to grow for Arla
Supplier Innovations and News - Systems reduce sodium in meat
Supplier Innovations and News - Perform spray drying tests in a single operation
Supplier Innovations and News - DuPont offers guar gum alternatives
Supplier Innovations and News - Pea protein enhances chocolate
Supplier Innovations and News - Barry Callebaut profits slip while sales rise
Supplier Innovations and News - Caramel color has more intensity
Supplier Innovations and News - Stabilize freeze-thaw products
Ad Index
Food Business in the News

Food Business News - April 10, 2012