Food Business News - July 15, 2014 - (Page 78)

Food Business in the News "I'm always amazed that critics can figure out some simple sound bite to point out how all these things are bad and wrong, and that there's a better way. Show me that better plan for improving yields and doubling production to meet demand for food, and we'll probably be doing research on it." "A good way to think about it is to ask: Would our food be any better or worse if the cellulose used was sourced from another plant? Cellulose is just a molecule, and probably one we want more of in our diets." Food scientist John Coupland of Penn State University explaining why using cellulose sourced from wood pulp in food products is positive. National Public Radio Robert Fraley, chief technology officer for Monsanto. July 10, 2014 Bloomberg Businessweek July 5, 2014 "I've been a vet since 1981, and there is no precedent for this. It is devastatingly virulent." Paul Sundberg, vice-president for science and technology at the National Pork Board, discussing the impact of the porcine epidemic diarrheal virus. "The reality is if you care about the environment, you should care about this. We're wiping insects off of many surfaces of the globe, and it's hard to think what won't be affected by this wholesale loss of biodiversity." Dave Goulson, a researcher at the University of Sussex, discussing what is causing the decline to bee populations in various regions of the world. The Washington Post The New York Times July 10, 2014 July 5, 2014 "They are trying to hook customers up to brands for their grocery shop and hope they will spend on non-food, which is lower headache and higher margin, which will drive profitability. "It is notoriously difficult to make money selling groceries on-line. The reason why people do it and need to do it has nothing to do with profit and nothing to do with groceries." Sophie Albizua, of the retail consultancy eNova Partnership, discussing the challenges of selling food on-line. Reuters July 8, 2014 "In the '50s, everyone had ulcers. Then, it was back problems. Now, it's gluten." David Klimas, a consumer who is not affected by celiac disease, offering his opinion of the gluten-free trend. The Washington Post July 9, 2014 78 FOODBUSINESS NEWS ® July 27, 2009 October 15, 2014

Table of Contents for the Digital Edition of Food Business News - July 15, 2014

Food Business News - July 15, 2014
ADM betting billions on flavor category
Bumper corn, soybean crops on the way
Dairy Business News - Managing the mouthfeel of dairy products
Table of Contents
Web Contents
Editorial - Food as medicine trend gaining momentum
Bob Evans trying to capitalize on chicken
Protein, gluten-free products coming from General Mills
Mars accelerating health and wellness strategy
Path cleared for Tyson to acquire Hillshire Brands
Nestle sells Juicy Juice business to private equity firm
Five profiles for protein-rich product development
Hormel adding muscle to its Specialty Foods business
Major C.P.G. manufacturers having trouble getting noticed
CVS launches better-for-you snack line
Kroger makes move to bolster e-commerce presence
Raising the bar on sports nutrition
Making insects inviting to eat
What’s for dinner?
The case for insects
Washington - 'Nano' ingredients
Health and Wellness - Cost, ‘cleanliness’ and flavor innovation
Ingredient Innovations - Masking protein’s undesirable flavors
Highlights and Photos from I.F.T. 2014
New Food Products
Ingredient Market Trends - Spring wheat production forecast 6% higher than in 2013
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - July 15, 2014