Food Business News - June 4, 2013 - 1

June 4, 2013

FOODBUSINESS NEWS

www.foodbusinessnews.net

NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY

PepsiCo feeling the
pressure to revive
C.S.D. category
NEW YORK — Amidst a period of declining consumption trends in the carbonated soft drink category, Indra Nooyi,
chairman and chief executive officer of
Purchase, N.Y.-based PepsiCo, Inc., still
believes there is a “once-in-a-lifetime opportunity” to bring consumers back to
the segment.
In a May 29 presentation at the Sanford C. Bernstein Strategic Decisions
Conference held in New York, Ms. Nooyi
addressed an analyst’s question about
the structure of PepsiCo’s North American business by first pointing out that
Continued on Page 10

F.S.M.A. at a
Story
St
Story on Page 24
Page 4

Campbell to build
out dinner sauce
segment in 2014
CAMDEN, N.J. — Lessons learned during
the introduction of the Campbell’s Skillet
Sauces line this past year have executives with the Campbell Soup Co. optimistic it may be instrumental in building
a broader dinner sauce platform in 2014,
said Denise Morrison, president and
chief executive officer.
In a May 20 conference call with financial analysts to discuss third-quarter
financial results, Ms. Morrison acknowledged that while it is more difficult to
create new market segments, Campbell’s
Skillet Sauces are a “break through” concept with a “high potential for reward.”
“With this product, we’re working
Continued on Page 18

Layer upon flavor layer

Building the next generation of beverage flavors requires
combining unique ingredients
moothie blenders and cocktail “mixologists” have raised the bar for flavor
innovations in packaged bev-erages.
The freshly prepared refreshments allow
for a layering of flavors that goes beyond
mixing strawberry with kiwi and lemon
with lime. Add the fact that today’s health
and wellness-seeking consumer wants

S

taste without excessive calories and it
makes sense why layering flavors to create
a more satisfying drink experience has become trendy.
Following this trend, Ayala’s Herbal Water, Philadelphia, markets a line of botanical-infused calorie-free waters in varieties
such as lavender mint, lemongrass mint vanilla, and lemon verbena geranium.
By no means is the layering of flavors a
new concept, as the coffee bean and tea
leaf companies have been adding flavors
to their no-calorie beverages for ages.
However, it’s the breadth of beverages
being enhanced by flavor extracts, along
with the sophistication of the flavors that
is worth noting.
“Sweet and savory is the current trend in
flavors these days,” said Catherine Armstrong,
vice-president of corporate communications
Continued on Page 42

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Food Business News - June 4, 2013

Table of Contents for the Digital Edition of Food Business News - June 4, 2013

Food Business News - June 4, 2013
PepsiCo feeling the pressure to revive C.S.D. category
Campbell to build out dinner sauce segment in 2014
Layer upon flavor layer
Table of Contents
Web Contents
Editorial - There are lessons to be learned from Tesco’s Fresh & Easy effort
Starbucks holding ‘winning hand’ in single-serve coffee
China’s largest meat processor to acquire Smithfield Foods
Nestle to use sustainably sourced cocoa in Crunch bars
Bi-Lo Holdings to acquire three grocery banners from Delhaize
Kellogg looks to settle Frosted Mini-Wheats labeling lawsuit
‘Hybrid’ consumerism polarizing food service and retail
Senate rejects food labeling amendment
Hershey launches new brand in China
Hormel Foods to close Ohio packaging plant
Healthy eating up to the customer, McDonald’s Don Thompson says
Raising the bar: Dark chocolate gains favor
Campbell Soup to acquire Plum Organics
Safeway sorting out target market
Teavana time at Starbucks
Washington - F.S.M.A. at a crossroads
Market Insight - Crunch time for Midwest corn growers
Trends - Food service eyed as the next frontier for gluten-free
‘The health issue of the day’
Ingredient Innovations - The natural edge of erythritol
Company Profile - A new day at Dean Foods
Beverage Business News - Layer upon flavor layer
New Food Products
Ingredient Market Trends - Detection of bioengineered wheat in Oregon disrupts trade in western white wheat
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - June 4, 2013 - Layer upon flavor layer
Food Business News - June 4, 2013 - 2
Food Business News - June 4, 2013 - 3
Food Business News - June 4, 2013 - Table of Contents
Food Business News - June 4, 2013 - 5
Food Business News - June 4, 2013 - Web Contents
Food Business News - June 4, 2013 - 7
Food Business News - June 4, 2013 - 8
Food Business News - June 4, 2013 - Editorial - There are lessons to be learned from Tesco’s Fresh & Easy effort
Food Business News - June 4, 2013 - Starbucks holding ‘winning hand’ in single-serve coffee
Food Business News - June 4, 2013 - Bi-Lo Holdings to acquire three grocery banners from Delhaize
Food Business News - June 4, 2013 - ‘Hybrid’ consumerism polarizing food service and retail
Food Business News - June 4, 2013 - 13
Food Business News - June 4, 2013 - Senate rejects food labeling amendment
Food Business News - June 4, 2013 - 15
Food Business News - June 4, 2013 - Hormel Foods to close Ohio packaging plant
Food Business News - June 4, 2013 - Raising the bar: Dark chocolate gains favor
Food Business News - June 4, 2013 - 18
Food Business News - June 4, 2013 - Campbell Soup to acquire Plum Organics
Food Business News - June 4, 2013 - Safeway sorting out target market
Food Business News - June 4, 2013 - 21
Food Business News - June 4, 2013 - Teavana time at Starbucks
Food Business News - June 4, 2013 - 23
Food Business News - June 4, 2013 - Washington - F.S.M.A. at a crossroads
Food Business News - June 4, 2013 - 25
Food Business News - June 4, 2013 - Market Insight - Crunch time for Midwest corn growers
Food Business News - June 4, 2013 - 27
Food Business News - June 4, 2013 - 28
Food Business News - June 4, 2013 - Trends - Food service eyed as the next frontier for gluten-free
Food Business News - June 4, 2013 - ‘The health issue of the day’
Food Business News - June 4, 2013 - 31
Food Business News - June 4, 2013 - 32
Food Business News - June 4, 2013 - 33
Food Business News - June 4, 2013 - Ingredient Innovations - The natural edge of erythritol
Food Business News - June 4, 2013 - 35
Food Business News - June 4, 2013 - 36
Food Business News - June 4, 2013 - Company Profile - A new day at Dean Foods
Food Business News - June 4, 2013 - 38
Food Business News - June 4, 2013 - 39
Food Business News - June 4, 2013 - 40
Food Business News - June 4, 2013 - 41
Food Business News - June 4, 2013 - Beverage Business News - Layer upon flavor layer
Food Business News - June 4, 2013 - 43
Food Business News - June 4, 2013 - 44
Food Business News - June 4, 2013 - 45
Food Business News - June 4, 2013 - 46
Food Business News - June 4, 2013 - 47
Food Business News - June 4, 2013 - 48
Food Business News - June 4, 2013 - New Food Products
Food Business News - June 4, 2013 - 50
Food Business News - June 4, 2013 - 51
Food Business News - June 4, 2013 - 52
Food Business News - June 4, 2013 - Ingredient Market Trends - Detection of bioengineered wheat in Oregon disrupts trade in western white wheat
Food Business News - June 4, 2013 - Ingredient Markets
Food Business News - June 4, 2013 - 55
Food Business News - June 4, 2013 - 56
Food Business News - June 4, 2013 - 57
Food Business News - June 4, 2013 - 58
Food Business News - June 4, 2013 - 59
Food Business News - June 4, 2013 - 60
Food Business News - June 4, 2013 - 61
Food Business News - June 4, 2013 - 62
Food Business News - June 4, 2013 - Supplier Innovations and News
Food Business News - June 4, 2013 - 64
Food Business News - June 4, 2013 - Classifieds
Food Business News - June 4, 2013 - 66
Food Business News - June 4, 2013 - Marketplace
Food Business News - June 4, 2013 - 68
Food Business News - June 4, 2013 - Ad Index
Food Business News - June 4, 2013 - Food Business in the News
Food Business News - June 4, 2013 - 71
Food Business News - June 4, 2013 - 72
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