Food Business News - February 10, 2015 - (Page 21)

serves International Food Products dropped 1.1%, and operating income declined 14%, reflecting weakening currencies on imported commodity costs and store closures in Russia and Ukraine and weakness in France and Germany, which was partly offset by positive performance in the United Kingdom. "In Russia while all of our restaurants impacted by the temporary closures are back in operation, the market remains in a reces- sion and the economic outlook is weak," Mr. Bensen said. "More broadly, consumer confidence across most of Europe is forecasted to remain low throughout 2015." Comparable sales in the Asia-Pacific, Middle East and Africa region decreased 4.8% for the quarter, and operating income tumbled 44%, due to the lingering impact of last year's supplier issue in China, Japan and certain other markets. FBN Inside Wendy's menu strategy Ghost pepper fries and gluten-free buns may be coming to the fast-food chain Food Manufacturers We provide the highest quality ingredients at competitive prices on time and in spec. Sugar Oils Starches Food Grade Chemicals Cocoa Stabilizing Systems DUBLIN, OHIO - Gluten-free buns, ghost Gl t f b h t pepper fries and grilled chicken caprese may appear on the menu at Wendy's in the future. During the company's annual investor day on Feb. 3, executives discussed culinary innovation at the fast-food chain. "Today's consumers are interested in eating food that fits with their lifestyle," said Lori Estrada, vice-president of culinary development at Wendy's. "Sometimes they are seeking things like higher protein; so we may have a grain salad like a quinoa or a power turkey wheat berry salad. "Then for some consumers, gluten is of concern. But did you know that we already have 15 menu items on our menu today that are gluten-free? But we may offer things like a gluten-free bun at some point." The company tested a number of products last year, including a grilled chicken caprese sandwich on a focaccia roll and a jalapeño fresco chicken sandwich made with a spicy chicken fillet, ghost pepper sauce and fresh jalapeños. "And if that's not quite spicy enough for you, you can add on some ghost pepper fries to go with that," Ms. Estrada said. Wendy's menu strategy taps into various consumer need states, Ms. Estrada said. "So, when they're interested in taste adventure, they may want to experience things like different proteins, something like a pulled pork sandwich or pulled pork fries, February 10, 2015 i il t thi th t l h d similar to something that we launched earlier this year," she said. "Or they may want something like a beef brisket cheeseburger; now, that is indulgence. "Then sometimes they may want something completely different, like an eggtopped hamburger; really delicious. On the other hand, there's times when consumers may want something a little healthier, and they may want to opt for something like a meatless hamburger, something like a black bean burger made with like 10 different kinds of vegetables and black beans; really delicious as well." Ingredient quality is another important part of product development at the company. "We cut our lettuce fresh every day for our salads," Ms. Estrada said. "We bring in fresh fruits and vegetables when they are at their height of freshness, when they are in season. So you see things like blackberries and strawberries or a blueberry lemon salad." For competitive reasons, executives declined to disclose which products would debut at Wendy's restaurants this year, but the company noted consumer demand for protein and flavor adventure are driving culinary development at the chain. "This is a really great time to be in the food business," Ms. Estrada said. "Consumers are really engaged in their food, and they appreciate the new Q.S.R. quality that Wendy's offers." FBN 800-227-8427 Trusted Ingredients. Trusted Advisors. FOODBUSINESS NEWS ® 21

Table of Contents for the Digital Edition of Food Business News - February 10, 2015

Food Business News - February 10, 2015
Hershey continues move into snack categories
Renewed school food fight looming on the horizon
Beverage Business News - Colorful ways to quench a thirst
Table of Contents
Web Contents
Editorial - Oil and currency moves should be seen as threats
McCormick eyes ambitious growth in year ahead
Dunkin’ to debut cold blended beverage platform
Campbell Soup in the midst of reorganizing
The future of shopper marketing
JBS USA plans expansion at Utah beef plant
Large MOM multiples
More tough times ahead for McDonald’s
Inside Wendy’s menu strategy
Chipotle on fire
Diamond acquires stake in potato chip maker
Market Insight - More cattle but beef prices still rising
Health and Wellness - On the cutting edge of digestive health
Ingredient Innovations - Backing up satiety benefits
Company Profile - Tyson Foods flying high
New Food Products
Ingredient Market Trends - Soybean oil market pulled lower, then higher
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 10, 2015