Food Business News - June 17, 2014 - (Page 38)

Krispy Kreme looks to create buzz with licensed coffee All of the fiber. Fiber Company trims full-year outlook after first quarter falls below expectations Caloric Reduction Non-GMO Easy to Use Non-allergenic Heat & pH Stable Sugar Reduction Texturizer Great Fiber Recovery Insoluble & Soluble Versions None of the negatives. PenFibe® Non-GMO Fiber Line: Give your health and wellness products a boost of fiber and caloric reduction - without affecting their taste or texture - with this unique line of non-GMO fibers. For the most innovative food ingredients and solutions, choose Penford. 800-652-4732 See us at IFT Annual Expo - Booth #1949 Food Ingredients A business unit of Penford Food Ingredients 38 FOODBUSINESS NEWS ® WINSTON-SALEM, N.C. - Licensed coffee and digital media are two ways Krispy Kreme Doughnuts, Inc. aims to build brand awareness outside of its shops. "Key to building and maintaining longterm top-of-mind consumer awareness is building greater connectivity to Krispy Kreme by making our products more convenient and available in a variety of venues outside our shops," said Jim Morgan, executive chairman, during a June 2 call with financial analysts. "Examples of this are ready-to-drink bottled coffees, bagged coffee, bagged ground coffee, and by the end of the year, K-Cup portion packs through our partnership with Keurig Green Mountain. We believe that by making more of our products accessible to customers outside of our shops, and in channels where they customarily buy coffee, we can build trial usage ... that could also translate into higher coffee and samestore sales at our domestic shops." The ready-to-drink, bagged and K-Cup products represent Krispy Kreme's initial entries into brand licensing, with additional lines planned in the coming quarters and years. To improve its digital presence, Krispy Kreme in May tapped VML, a Kansas Citybased marketing agency, to help build brand engagement on a global scale. "We think enhancing our global presence through new and existing digital, social and interactive media channels is critical to worldwide customer engagement, and will help keep Krispy Kreme top of mind," Mr. Morgan said. Continued weather headwinds dampened an otherwise successful first quarter for Krispy Kreme. For the period ended May 4, the company reported net income of $9,656,000, equal to 15c per share on the common stock, up 21% from $7,999,000, or 12c per share, in the comparable period. Revenues increased $121,580,000, up 0.8% from $120,625,000. System-wide domestic same-store sales rose 2.3%, reflecting a 1.5% decline at company shops due in part to winter weather, which was offset by a gain of 4.5% in same-store sales at domestic franchised units. The company has lowered its fullyear outlook based on first-quarter performance and higher-than-anticipated costs related to a new enterprise resource planning system and executive management succession. Krispy Kreme in May named Tony Thompson as president and chief executive officer, effective June 1, to succeed Mr. Morgan in that role. Mr. Morgan has stayed on as executive chairman. For fiscal 2015, Krispy Kreme now projects adjusted earnings per share to range between 69c and 74c, down from an original guidance of 73c to 79c. FBN Ruiz Food Products expands east with plant acquisition DINUBA, CALIF. - Ruiz Food Products, Inc. has acquired a manufacturing plant in Florence, N.C. Following renovation of the facility, the company expects it to be manufacturing products in 2015. "Our expansion strategy included establishing a manufacturing facility on the East coast," said Rachel P. Cullen, president and chief executive officer. "Our products are in high demand with significant growth on the East coast, and for us at Ruiz Foods, it's all about customer service." When it is fully operational, the plant will employ 500 and manufacture the company's lines of frozen food products, including the El Monterey Mexican food brand and Tornados, a snack product sold in convenience stories. FBN 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