Food Business News - June 17, 2014 - (Page 26)

Innovation popping at Diamond Foods SAN FRANCISCO - Diamond Foods hopes to heat up snack sales with popcorn innovation. The category of ready-to-eat popcorn has been growing at a doubledigit rate over several years, said Brian Driscoll, president and chief executive officer, and the company aims to snap up some of the share with new products from its Pop Secret and Kettle brands. "It's a category now that's north of around $600 million in annual sales, so we think there's a lot of staying power in that category, we anticipate the category to continue to grow," Mr. Driscoll said during a June 5 call with financial analysts to discuss third-quarter earnings. "And we're hopeful that we're going to have a decent part of the share of the category as we establish our footing with our two new brands." Diamond Foods is set to launch Kettle brand ready-to-eat popcorn in four varieties: white cheddar, sea salt, maple bacon, and salt and pepper. "First of all, the ready-to-eat popcorn category is growing quite rapidly, and the ones that are growing fastest are the ones that have clean label, all natural, they're outpacing the entirety of it and driving the growth," Mr. Driscoll said. "We believe that the Kettle brand, for instance, resonates quite well in that space. I mean, we have over a 60 share of the potato chip business in the natural channel, and we believe that the popcorn growth is sourced in part from all-natural chips, and so we believe the Kettle brand resonates real well with that consumer and has the credentials to really do well. I don't think that some of the others that were in this space historically deliver the kind of credentials that Kettle is delivering in the category." Diamond Foods also is adding readyto-eat varieties under its Pop Secret Visit Batory at Booth 3149 26 FOODBUSINESS NEWS ® June 17, 2014

Table of Contents for the Digital Edition of Food Business News - June 17, 2014

Food Business News - June 17, 2014
Tyson building a prepared foods powerhouse
Sodium reduction: Aiming at the target
Mid-year markets spotlight
Web Contents
Editorial - Preventing food fraud must be a priority
Peanut butter innovaton propels Smucker
Pinnacle opens pilot plant at Rutgers
Consumer interest in protein remains high
Trashing trillions of calories
Health science at the center of Nestle’s strategy
Nestle sees emerging markets as an e-commerce opportunity
McDonald’s U.S. sales still slipping
Innovation popping at Diamond Foods
Emerging natural and organic food and beverage trends
B&G Foods goes clubbing
C-suite focus shifting toward greater effi ciencies
Krispy Kreme looks to create buzz with licensed coff ee
Private label, sustainability shaping Hain Celestial’s strategy
Quality Egg executives plead guilty to selling adulterated products
Redefining food allergens
Have your cake and quinoa, too
Three snack makers to watch
Flavor mining
Ancient grains for modern trends
Ancient grains in America
All systems go on sustainability strategies
Targeting sodium reduction
General Mills launches Cheerios Protein
Wonka introduces Peel-a-Pops
Ready Pac expands on-the-go meals
Pacifi c Foods adds to hummus offerings
Big chicken fi llet sandwiches debut
Breyers off ers gluten-free ice cream
oCrunch and Kellogg’s partner to create cereal bowl
Stoneridge Orchards launches new dried whole fruit products
GoOrganic debuts fruit chews
popchips rolls out veggie chip line
On the Border debuts smart menu selections
Annie’s announces snack and mini meal kits
Gold’n Plump upgrades frozen chicken patties
Ingredient Market Trends - U.S.D.A. raises U.S. and world wheat ending stocks forecasts
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 17, 2014