Food Business News - December 17, 2013 - (Page 16)

Use of antibiotics in meat animal production may be ending WASHINGTON - In an effort to limit the further development of antibiotic resistant bacteria, the Food and Drug Administration is initiating a plan to phase out the use of what it terms "medically important antimicrobials" in food production animals to enhance growth and improve feed efficiency. In a final guidance issued Dec. 11, the F.D.A. laid out a plan for animal pharmaceutical companies to voluntarily revise the F.D.A.-approved use conditions on the labels of products to remove such production indications as "growth promoting," etc. The plan also calls for changing the current over-the-counter status to bring the remaining appropriate therapeutic uses under veterinary oversight and requiring a prescription for use. Once a manufacturer voluntarily makes the changes, its medically important antimicrobial drugs may no longer be used for animal production purposes, and their use to treat, control, or prevent disease in animals will require a prescription. The F.D.A. said it is asking animal pharmaceutical companies to notify the agency of their intent to sign on to the strategy within the next three months. The companies would then have a three-year transition period to implement the changes. "Implementing this strategy is an important step forward in addressing antimicrobial resistance," said Michael Taylor, F.D.A. deputy commissioner for food and veterinary medicine. "The F.D.A. is leveraging the cooperation of the pharmaceutical industry to voluntarily make these changes because we believe this approach is the fastest way to achieve our goal. Based on our outreach, we have every reason to believe that animal pharmaceutical companies will support us in this effort." In 2010, the F.D.A. called for a strategy to phase out production use of medically important antimicrobial products and to bring the remaining therapeutic uses in animals under the oversight of a veterinarian. The guidance document the F.D.A. issued on Dec. 11, which was previously issued in draft form in 2012, lays out such a strategy and marks the beginning of the formal implementation period. This past September, the Centers for Disease Control and Prevention recommended several steps to slow the development of antibiotic resistant bacteria. Recommendations made by the C.D.C. included only using antibiotics to treat disease. Another step the agency offered for consideration would be to put a tracking program in place to gather data on antibiotic-resistant infections and the causes of the infections. From such an effort, the C.D.C. said strategies may be developed to lessen the spread of antibiotic resistant bacteria. FBN Pizza: The next big thing in fast-casual? BEVERLY HILLS, CALIF. - The creators of California Pizza Kitchen are hungry for a slice of the piping hot fast-casual segment. Larry Flax and Rick Rosenfield, who launched California Pizza Kitchen in 1985, plan to introduce a new fast-casual pizza concept as part of its recently founded investment portfolio, Flax and Rosenfield Capital Partners. "The current environment allows us the perfect opportunity to develop our own 16 FOODBUSINESS NEWS ® unique fast casual pizza concept, and we look forward to revolutionizing the fast casual industry with our new restaurants," Mr. Rosenfield said. Pizza represents a relatively unsaturated market in the fast-casual segment, according to Chicago-based market research firm Technomic, Inc. "Made-to-order pizza can be the next big growth niche because its fresh, gourmet positioning provides a strong platform for popular health and wellness concepts," said Darren Tristano, executive vice-president of Technomic. "The 'better' trend seen in 'better burgers' will also drive 'better sandwich' and 'better pizza' concepts. Not only are made-to-order pizza concepts delivering better quality and fresher ingredients, consumers are able to create their own pizzas that are ready within minutes, a proven recipe for success within the fast-casual space." In October, food court pizza chain Sbarro debuted its first fast-casual concept with Pizza Cucinova in Columbus, Ohio. Heralding a Naples-inspired approach to wood-fired pies, the restaurant's menu features such pizza varieties as fennel sausage with fire-roasted broccolini, clam and shrimp, and steak and gorgonzola cheese. From gourmet toppings to gluten-free crusts, the pizza market has trended beyond traditional in recent years, according to research from Innova Market Insights, Duiven, The Netherlands. Flatbreads represent a large slice of new product activity during the first half of 2013, said Lu Ann Williams, director of Innova Market Insights, adding that this slimmer style often delivers "upscale flavors." Complex, upmarket and spicy toppings have popped up on more pies in casual dining and quick-service chains alike. Earlier this year, Papa Murphy's introduced a Primo Line of take-and-bake pizza featuring such gourmet ingredients as goat cheese, fennel sausage, arugula and prosciutto. The hot trend extends to the frozen food aisle of supermarkets, where DiGiorno, a Nestle U.S.A. brand, launched pizzeria-style products made with a drizzle December 17, 2013

Table of Contents for the Digital Edition of Food Business News - December 17, 2013

Food Business News - December 17, 2013
Post acquisition binge continues
WhiteWave Foods to acquire Earthbound Farm
New U.S.D.A. action plan targets Salmonella
Table of Contents
Web Contents
Editorial - Potential exists for a great 2014
Sysco to acquire US Foods in $8.2 billion deal
Pepsi ousts Coca-Cola at Buffalo Wild Wings
Kroger sees greater opportunity in ‘natural’ portfolio
Diamond Foods continues to struggle
C.D.C. taking food safety surveillance to food service
Use of antibiotics in meat animal production may be ending
Pizza: The next big thing in fast-casual?
On-line sales looming for food
Bob Evans Farm on the brink?
Post acquisition binge continues
Breaking in to breakfast
Global trends to watch in 2014
Yogurt makers pump up protein claims
Market Insight - Corn sweetener prices will be lower in 2014
Ingredient Innovations - Mimicking mother’s milk
Sodium reduction: A little goes a long way
Beverage Business News - Wellness beverages
New Food Products
Ingredient Market Trends - Nature’s bounty, nature’s wrath
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - December 17, 2013