Food Business News - June 17, 2014 - (Page 40)

VISIT US AT IFT BOOTH #3621 tio ns na Wants op organic The company is responding to changes in the natural, organic space ns alt tu ral and Private label, sustainability shaping Hain Celestial's strategy no dow Wants to cut FOR EVERY PERSON'S TASTE THERE'S A SAVOURY SYSTEMS FLAVOR ENHANCER. Order a sample at or call 888.534.6621 Hasn 't Follow us on 40 FOODBUSINESS NEWS ® n meat in 10 years ate e NEW YORK - Competition n from private label players in the natural and organic space is a challenge for the Hain Celestial Group, Inc. Wal-Mart's recently announced partnership with Wild Oats to offer affordable organic items is good news and bad news, said Irwin Simon, president and chief executive officer of the Lake Success, N.Y., company. "I think the positive here for Hain is ... it's showing that the consumer that's shopping at Wal-Mart today wants organic products," Mr. Simon said during a May 29 presentation at the Citi Global Consumer Conference in New York. "What they said is 94% of their consumers would buy organic product if it was available and affordable. That's the big thing today for Hain, is making sure our products are affordable, making sure we are priced right." Threatening Hain's market share is an improved quality and breadth of private label products in the United States, supported by strong innovation from such companies as TreeHouse Foods and Ralcorp Holdings, a subsidiary of ConAgra Foods, Mr. Simon said. "Whether it's Wild Oats, Whole Foods 365, whether it's Trader Joe's, what it forces Hain to make sure we're doing, just like anything else, we've got to be innovative and we've got to come away from mainstream," Mr. Simon said. "And we really got to make sure from a pricing standpoint, from a product standpoint, a differentiation, that we are making those offerings." In response to Wal-Mart's announcement that its Wild Oats offerings would be at least 25% less expensive than the national organic brands it carries, Mr. Simon noted those price points may be too low to offset the 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