Food Business News - February 12, 2013 - (Page 20)

Juice, baking business come into focus for Starbucks The Evolution Fresh and La Boulange brands will play more prominent roles for Starbucks in 2013 SEATTLE — The Starbucks brand always will be synonymous with coffee, but juice, bakery products and tea will play more important roles in the company’s future. Evolution Fresh juice products are currently in 2,400 Starbucks stores in the United States, primarily in the western part of the country. Later this year the company will open a juice processing facility in Rancho Cucamonga, Calif., that will quadruple its juice processing capacity and allow it to expand the Evolution Fresh brand further east. “We are on track to open our new stateof-the-art juicery in late spring, which will further allow us to grow our plan to be in approximately 8,000 stores by the end of the year,” said Jeff Hansberry, president of channel development, in a conference call with securities analysts on Jan. 24. Howard Schultz, chairman and chief executive officer of Starbucks, said the company’s roll-out of La Boulange bakery products also is expanding. “Since our acquisition of La Boulange, we’ve been testing in our San Francisco Bay Area stores, and we continue to exceed an opportunity to plan, and drive incremental food sales,” he said. The La Boulange products are currently in 40 Starbucks Bay Area test stores, but Mr. Schultz said the test will expand to throughout the Bay Area and to Seattle, Los Angeles, Chicago and New York in fiscal 2013. The coffee chain closed on its acquisition of Teavana at the end of December and plans are under way to expand the Teavana brand throughout the Starbucks franchise. “We will expand Teavana’s current 300 20 FOODBUSINESS NEWS ® store footprint from largely mall-based stores to urban street locations, where Starbucks obviously has very strong capabilities, and ultimately we will reinvent the tea category, just as we did the coffee category 40 years ago,” Mr. Schultz said. “Teavana is the perfect complement to Starbucks’ current $1-plus billion Tazo brand, and will enable us to fur further extend our leadership position in the $40 billion global tea market. “Earlier this quarter, we opened o our first Tazo retail store in Seattle t to serve as a learning laboratory and h help us understand everything from w what types of handcrafted tea beve erages customers want to see from u us, to help us to create a meaningful a and differentiated retail tea experie ence for customers.” In addition to the opportunities S Starbucks sees in juice, bakery and t tea, Mr. Hansberry added that iced c coffee is emerging as a strong category for the company. “Our partnership with Pepsi is thriving, and we plan to grow Starbucks’ share of the massive ready-to-drink category with the expansion of Starbucks Refreshers beverages, the introduction of our new line of Starbucks iced coffee in a new iconic single-serve glass bottle, which is rolling out as we speak in select U.S. markets,” he said. “We will have national presence by April, just in time for the warmer months. But know that nearly 50% of iced coffee drinkers actually enjoy iced coffee year-round. We will now be very well-positioned to serve the rapidly expanding demand for iced coffee in the U.S. In fact, now one in five beverages sold at Starbucks retail stores is a cold coffee beverage.” For the quarter ended Dec. 30, 2012, Starbucks had earnings of $432.2 million, equal to 57c per share on the common stock, which compared with income of $382.1 million, or 50c per share, during the same quarter of the previous year. Revenue for the quarter was $3,799.6 million, up 11% from $3,435.9 million during the same quarter of the previous year. FBN February 12, 2013 http://www.foodinnovation.com/edge

Table of Contents for the Digital Edition of Food Business News - February 12, 2013

Food Business News - February 12, 2013
China problems may challenge Yum! Brands in 2013
Tyson Foods sees chicken demand rising
Kellogg frozen foods business on the fast track
Table of Contents
Web Contents
Editorial - Starbucks is redefining brand loyalty
General Mills settles Yo-Plus lawsuit
Green Mountain Coffee sees single-serve pack sales rise 21% in first quarter
Soren Schroder named next c.e.o. of Bunge Ltd
New Mexico legislature blocks bioengineering labeling bill
Pork prices may be volatile in 2013
Kraft Foods fills newly-created marketing post
Hershey has big plans in nuts and fruits
American Licorice Co. to expand in Indiana
Unilever to close spreads plant in Atlanta
Greek yogurt may be going to school
Frito-Lay to launch Taco Bell-inspired Doritos
Kellogg income rises on cost-savings, Pringles acquisition
China problems may challenge Yum! Brands in 2013
Juice, baking business come into focus for Starbucks
New product pipelines pump up protein
Washington - 'Smart snack' guidelines get favorable reviews
Market Insight - Per capita calories rise on added fats
Beverage Trends - Oat beverages offer benefits beyond the bowl
Ingredient Innovations - Fiber boosts for whole grain items
Harvard’s approval of 10:1 ratio draws critiques
Correction
Beverage Business News - Nothing to see here
New Food Products
Ingredient Market Trends - Open outcry trading of hard red winter wheat futures to shift to Chicago
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - February 12, 2013

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