Food Business News - April 10, 2012 - (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 MORTON SOSLAND Steve Jobs as enticing model for food industry 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 Taré 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 n the midst of reading earlier this year Take his rejection of consumer research as Walter Isaacson’s superb biography of a way of developing the best ideas for meetSteve Jobs, it may have been easy for ing consumer needs. He prided himself on someone involved with food manufactur- his ability to improve products in ways that ing to wonder how the unique approach of no one even had dreamed about. Instead, he Mr. Jobs could possibly be applied to suc- asserted that his products offered consumcess in food. After all, what the late Mr. Jobs ers something they didn’t know they wanted achieved with the Apple business and its or needed, introducing products that would electronic products ranks among the great- quickly become desired. He achieved this est achievements ever in creating products in part by secrecy in development and by that rule the imagination of consumers. Ar- grasping the potential of new technologies guably, Mr. Jobs caused a global revolution. that did not seem initially to have a use. He In many ways, it might seem that the Jobs approach, of While not advocating a duplication of the Jobs approach, paying little or no heed to market research aimed at it‘s hard to dismiss his amazing focus on every aspect of determining what consumers want, is totally contrary to originating and making the product as a mantra also for how innovation in food is undertaken. After all, very few, food manufacturing. if any, foods may be compared to the astonishing performance of the Macintosh computer, iPod, iPhone or iPad, to name just adapted these to make things that revolufour of the product successes for which Mr. tionized how people listen to music, communicate and even read. Jobs’ skills are largely credited. Perhaps coming up with a food that no Readers of the Jobs biography, even those who only know of him from widespread media one has ever wanted to eat is not acceptable coverage, may wonder how it is possible to in food manufacturing. Yet, innovation is look to this unusual person for even minimal embraced by the food industry as the prime guidance on making food. Of all the people driving force to achieve success. Here is who have been at the forefront of American where Mr. Jobs’ complete attention to detail capitalism, his attitudes toward food prob- ruled, even though it created a tense work ably are themselves as unusual and at vari- environment. That in itself is not wrong if ance from normal as anyone’s. The same goes product innovation is going to reach confor his approaches to management. From his sumers, perhaps not in the way Mr. Jobs early teens, he followed diets that were ex- wanted but in a manner that helps a comtraordinary for embracing eating extremes, pany attain targets. From a beginning in his family’s garage, particularly when considered in relation to the Far Eastern religions that also interested Mr. Jobs through personal trauma and chaos him. His strict adherence to vegetarianism at built Apple into a company that not long after its far-out reaches prompted him to reject all his death had the largest capitalization of any processed foods. He frequently subsisted on company in the world. And he did that by ina single category of food like fruit, and when novation in products, which is something the he was diagnosed to have cancer he pursued food industry talks about incessantly but does a range of experimental eating practices and not always achieve in even a minimal manner. regimens that apparently did little to ease his While not advocating a duplication of the Jobs approach, it‘s hard to dismiss his amazing fodisease-ridden body. Yet, even after acknowledging that Mr. cus on every aspect of originating and making Jobs probably died having consumed less the product as a mantra also for food manumanufactured foods than any person in the facturing. Yes, this is an industry he might western world, his approach to product de- have scorned, but he still offers it a course to velopment ought not be dismissed for food. follow to attain food’s real potential. FBN April 10, 2012 FOODBUSINESS NEWS ® 9

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