Food Business News - April 10, 2012 - (Page 22)

An excerpt from a Plan B® white paper on hosting conversations that get people chiming in instead of tuning out. WES CRNKOVICH Senior Strategist 312.222.0303 x301 20+ years client-side brand management experience at Unilever, ConAgra, and Kimberly-Clark. Market for food bars reaches $5.7 billion ROCKVILLE, MD. — Sales of cereal/ granola bars and energy/nutrition bars reached $5.7 billion in 2011, according to a new report from market researcher Packaged Facts. “Food trends such as the blurring of meals and snacks, an emphasis on portion control and increasingly informal, spur-of-the-moment and customized eatg ing all favor the food bar want to TALK about your product. As a result, social media sites more frequently become a catchment for complainers who do your brand more harm than good. At the same time, it can be challenging to continually develop enough new content to lead a conversation. After all, you may simply be a loaf of bread, a sports drink, or a bag of flour. So how do you get people talking about your company, product, or brand in a way that promotes awareness and establishes identity— hopefully driving trial, increased consumption and, ideally, long-term preference? Create brand appropriate context sites. For example…” “Typically, when consumers look to engage with food products via social media, they begin with recipe blogs, or possibly by visiting a brand’s Facebook page. That meaningful interaction is all well and good, but the honest reality is that very few consumers actually To download the complete white paper for FREE visit Call it an Obsession. We do. We put everything into creating the finest, safest corn products anywhere. It’s just who we are. And you can see the difference — the Didion Difference — in a thousand small details. 913-484-3452 market,” said David Sprinkle Facts Sprinkle, publisher of Packaged Facts. Food bars have been producing double-digit growth rates in the mass market as well as the natural products channel due to increased sophistication in marketing to different consumer groups and innovation in formations and formats. There also has been increased blurring between cereal/granola bars and energy/nutrition bars. Cereal bar manufacturers are targeting consumers who desire to move away from treats and who are looking for a workout energy boost, a nutritious snack or meal replacement. A number of recent introductions with reduced calories, fat or sugar have performed well. Manufacturers also are addressing more complex issues such as supplementing nutritional deficits in weight-loss programs, and high-protein, low-carb or balanced gastrointestinal formulations have performed well. In energy and nutrition bars, new flavor and ingredient introductions as well as improvement in mouthfeel have provided support. Functional ingredients being included are CoQ10, L-carnitine, omega-3, resveratrol and vitamin K2. FBN 22 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