Food Business News - April 10, 2012 - (Page 28)

Burger King rolls out whopper of a menu change MIAMI — The fast-food chain Burger King introduced an expanded menu on April 2 that included more healthier items such as salads, chicken wraps and smoothies. “Over the past year, we developed and tested more than two dozen menu items,” said Steve Wiborg, president of North America for Burger King. “After extensive consumer testing in both our test kitchens and at restaurants around the country, our consumers chose these as their favorites. From there we worked hard to make sure these new items are truly the best of what our brand has to offer.” In addition to the salads, wraps and smoothies, the new menu items include frappes and chicken strips. The salad varieties include bacon, lettuce and tomato, apple and cranberry and classic Caesar. The company emphasized that the salads are made fresh-to-order and topped with chicken. The chicken wraps are being marketed as snack portions and come in honey mustard and ranch flavor profiles. Each wrap option has fewer than 400 calories, according to the company. Featuring a full serving of fruit, the mango and strawberry flavored smoothies are made with low-fat yogurt and real fruit pieces. The frappes come in mocha and caramel flavors, and are made to order. The breaded chicken strips are available in three- and five-piece servings, and the company offers its “classic” dipping sauce or a choice of two flavors: Kung Pao and roasted jalapeño. The salads have a suggested retail price of $4.99, the snack wraps are $1.59, the smoothies and frappes are $2.29, and the chicken strips are $2.99. FBN 28 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