Food Business News - August 26, 2014 - (Page 9)

Editorial EDITORIAL STAFF Editor-in-chief Morton I. Sosland Executive editor, markets Neil N. Sosland Editor L. Joshua Sosland Executive editor Keith Nunes Senior editor, markets Jay S. Sjerven MORTON SOSLAND Social progress tied to diet Managing editor Eric J. Schroeder Senior editor, markets Ron Sterk Associate editor Jeff Gelski Assistant editor, markets Laura Lloyd Internet editors Monica Watrous Maggie Young Contributing editor Donna Berry Graphic designer, market graphics, data Christina Sullivan PUBLISHING STAFF Chairman Charles S. Sosland Vice-chairman L. Joshua Sosland President and publisher Mark Sabo Associate publisher G. Michael Gude David DePaul Bruce Webster North American sales Matt O'Shea Vice-president, chief financial officer Melanie Hepperly Audience development director Don Keating Advertising manager Nora Wages Director of design services Sadowna Conarroe Circulation manager Judith Tinberg Digital systems analyst Marj Potts Manager of advertising design Becky White Director of e-Business Jon Hall Director of on-line advertising and promotions Carrie Fluegge Promotions manager Lon Davis WE'RE EAGER TO RECEIVE YOUR FEEDBACK: E-mail or write to us at Food Business News, 4800 Main Street, Suite 100, Kansas City, Mo, 64112 August 26, 2014 ne certain thing about the constant consumption of so-called "new" foods. pace of innovation under way in food Another commentator on Ms. Wallach's efprocessing is the incentive this appar- fort declares that "understanding the Ameriently provides authors who are mostly en- can diet is the first step toward grasping the gaged in telling the "story" of the food Ameri- larger truths, the complex American narracans and sometimes the world eats. Yes, more tives long swept under the table." This effort than a few of these books have caused consid- to relate the study of American history to erable anxiety and even despair among food foods eaten in the past and currently presents manufacturers, particularly those by writers to the food industry a marketing opportunity of volumes like "Wheat Belly" who tend to fo- that is quite different from any of the past. cus on a single aspect of the diet as the cause The author acknowledges that technological of not just obesity but many other human ill- advances as well as industrial progress have nesses. Similar quackery and fad advocacy prevails in many The great role food has played in reinforcing the other examples. One of the latest food books, though, is quite unique American dream provides the industry with the different. Titled "How America Eats," this volume looks at the basis for gaining new understanding and appreciation industry from the perspective of how food has driven and been on the part of consumers. driven by social change and social progress. The author of the new book, subtitled "A social history of U.S. food and been as important as the mixture of ethnic culture," is Jennifer Jensen Wallach, assistant cultures in determining what Americans not professor of history at North Texas University just eat, but want to eat. The great role food in Denton. Ms. Wallach's listed specialties, be- has played in reinforcing the unique American sides the history of food, include the African- dream provides the industry with the basis for American experience from the Civil War to gaining new understanding and appreciation modern times. As one reviewer stated, the on the part of consumers. Defining what it means to be an American in book's unifying theme is how the food Americans have eaten stands as "a nonverbal way of terms of dietary preferences is a bold concept articulating ideas about what it has meant to put forward in this book. History is replete be an American." In much the same way, she with stories of conflicts that had their originastresses that men or women who disagree with tion in food-related issues. In asserting that processing and product inhow Americans eat quickly become outsiders. Reflecting her other specialties, Ms. Wallach novation have equaled the underlying social points to popular foods like fried chicken, do- pressures in bringing about dietary change in nuts and turkey as foods that have gained popu- the past, Ms. Wallach has managed to point larity largely because of the way African-Amer- to an entirely new reason for the focus food icans have combined the food preparation of processors place on advances in processing, their homelands with Native American and packaging and merchandising. If she is right European traditions. She contends that "Ameri- in citing the way that the evolution of food can cuisine," often described as reflecting the lies at the very heart of America's history and simple tastes of a free people, in reality stems progress, then pressing forward to achieve from hegemony, theft and strife in relation to meaningful gains has rewards beyond the race, class and gender. She includes specifics well-being of a company or even an industry. of the way that certain dishes combine African Thus, a book devoted to showing how develcooking techniques with American ingredients opments in America's diet account for social to arrive at "melting pot" dishes that are now and cultural changes is not just of interest for mainstays of the diet, reinforced by traditions this pioneering approach but also on account that maintain their popularity in the face of of the message it provides to the industry that modern merchandising aimed at persuading is its subject - food manufacturing. FBN O FOODBUSINESS NEWS ® 9

Table of Contents for the Digital Edition of Food Business News - August 26, 2014

Food Business News - August 26, 2014
Wal-Mart in effort to be even more price competitive
Coca-Cola Co., Monster Beverage enter energy drink deal
Beverage Business News - Blending innovation in the juice segment
Table of Contents
Web Contents
Editorial - Social progress tied to diet
Wal-Mart in effort to be even more price competitive
Nestle to implement animal welfare standards
TreeHouse ahead on Keurig 2.0 product
Kraft, McDonald’s going forward with McCafé partnership
Gary Rodkin to retire from ConAgra Foods
Pinnacle Foods moving past Hillshire ‘distraction’
Displays, distribution propel Hostess cakes, rival says
Popcorn has global possibilities
TreeHouse Foods eyeing private label organic, natural category
Big Lots ramps up food offerings
Market Insight - Beef's simmering troubles
Washington - Transportation proposal under scrutiny
Ingredient Innovations - Rallying around omega-3
Oil blend with omega-3s offers stability
Health and Wellness - Better living through nutrition
New Food Products
Ingredient Market Trends - Canadian crop forecasts at ‘more normal levels’
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - August 26, 2014