Food Business News - April 10, 2012 - (Page 16)

Gluten-free offerings boost global snack introductions DUIVEN, THE NETHERLANDS — Product introductions in the global snacks category are on the rise despite current economic conditions, and gluten-free products are becoming a larger percentage of the introductions, according to the market research company Innova Market Insights. Innova tracked double-digit increases in the number of launches in the category during 2011. Savory and salty snacks represented two-thirds of the total with snack nuts and seeds representing the other third. Asia and Latin America saw the biggest increase in snack launches during the year with lower launch levels recorded Sethness focuses purely on Caramel Color. So naturally, we offer the highest-quality Caramel Colors on the market today, including a versatile range of Class I and Organic Caramel Colors. Produced from ingredients found in nature, our Caramel Colors are commonly used in all-natural food and beverage formulations. No dyes, no preservatives. Just Caramel Color that has been expertly formulated to deliver just the right color for your most challenging applications. The choice in Caramel Color is pure and simple because Sethness is Caramel Color. in more developed markets such as the United States. Asia represented 40% of total snacks introductions with Europe representing 30%. Lu Ann Williams, research manager, said despite increased competition from other snacks, savory snacks and nuts are holding their own through an emphasis on authenticity, originality, strong and exotic flavors, and more convenient packaging. Additionally, nearly 40% of launches had a health positioning of some kind, usually in reference to whole grains, organic, gluten-free or low and light. There were also active benefit claims such as vitamin and mineral fortification, omega-3 fatty acids and bone health. Gluten-free offerings now represent nearly 10% of global snack launches and represent 20% of launches in the United States, according to Innova Market Insights. FBN Warne to lead Perkins and Marie Callender’s MEMPHIS, TENN. — Jeffrey Warne has been named chief executive officer of Perkins and Marie Callender’s, L.L.C., effective April 9. He will succeed Jay Trungale. Mr. Warne has more than 13 years of experience in casual dining, including as president and c.e.o. of O’Charley’s Inc. “We are pleased to welcome Jeff to the company as its new chief executive officer,” said Joseph Deignan, chairman of the board. “Jeff is a strategic and seasoned executive with a strong financial acumen. The board looks forward to working with Jeff to further strengthen the company’s operations while taking the Perkins and Marie Callender’s brands to a higher level of performance.” FBN 16 FOODBUSINESS NEWS ® April 10, 2012

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