Food Business News - April 7, 2015 - (Page 62)

Food Business in the News T There are opportunities to i improve the way things are done at every level: How food is produced, exported, processed, consumed. Our focus ... is on investing in people and ideas that can change the world, and it's harder to imagine anything that changes the world as much as food. - Steve Case, who co-founded America Online and is now a I thought the top sellers might be thi things that had more nutrients in them than Flamin' Hot Cheetos. But let me say that one of the things we were absolutely expecting and appreciate is that the food companies would look at these recommendations and they would, in fact, reformulate their products. principal in the venture capital firm Revolution, discussing why - Virginia Stallings, a professor of pediatrics at the Children's his group is focused on investing in food and beverage start-ups. The Washington Post March 25, 2015 Hospital of Philadelphia, who chaired the committee that developed the updates to the school nutrition guidelines, discussing the reformulation of Flamin' Hot Cheetos to qualify as a "smart" snack. What really aggravates th them and gets their juices boiling is when companies mimic their designs. You wouldn't go out and try to do a chocolate bar and make it look just like Hershey's. David Israel, the founder of the snack company Pop! Gourmet, whose company has started producing sriracha snacks, discussing hot sauce competitors National Public Radio March 28, 2015 What is frankly declining is h i sauced vegetables, and that heavily is where Green Giant has historically played and done well. Heavily sauced is declining because consumers g want things that are simpler and less processed. that are marketing products similar to those - Ray Joncas, marketing director for Green Giant, a General manufactured by Huy Fong Foods, the creator of the Mills business unit, discussing efforts to revive the brand. original sriracha sauce. The Huffington Post Minneapolis Star-Tribune March 29, 2015 March 28, 2015 From the Archive - A Decade of Insight Consumers need to view produce C to be as convenient as a candy bar. It has to be something they understand they can just pick up and eat. - Kathy Means, then vice-president of government relations for the Produce Marketing Association, discussing ways the produce industry may increase consumption. Food Business News April 26, 2005 Now that low carb is waning we N are going to change the hierarchy of the benefits on the packaging. So, calories will take a more prominent role, and we're going to put more emphasis against the lower sugar content. - Peter A. Reiner, then the senior vice-president of marketing for the Sara Lee Bakery Group, discussing market trends the company was following. Food Business News 62 FOODBUSINESS NEWS ® April 26, 2005 April 7, 2015

Table of Contents for the Digital Edition of Food Business News - April 7, 2015

Food Business News - April 7, 2015
Challenges ahead for ConAgra Foods
Shifting from weight management to wellness
Beverage Business News - Beyond milk: Dairy ingredient trends
Table of Contents
Web Contents
Editorial - India may soon rival China in growth
Health concerns, competitive headwinds slow U.S. chocolate sales growth
Innovation brewing at McCormick
Tyson Foods leveraging Hillshire innovation
Heinz, Kraft merger offers ample international opportunities
Kroger on the cutting edge
Packaged meats sales lift Smithfield earnings
Market Insight - Farmers’ planting intentions vary from expectations
Washington - Feinstein, Leahy introduce B.P.A. labeling bill
Company Profile - Panera 2.0: In pursuit of excellence
Ingredient Innovations - Anticipating egg alternative needs
Dairy solids assist with flavor development
New Food Products
Ingredient Market Trends - U.S.D.A. March 1 soybean, corn and wheat stocks up from year ago
Ingredient Markets
Highlights from Research Chefs Association’s Culinary Expo in New Orleans
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 7, 2015