Food Business News - April 21, 2015 - (Page 26)

Solutions for Reducing Reduce & replace fat. Reduce sugar & calories. Reduce calories without compromising texture, quality or taste. By using lowercaloric-content starches or gums in place of highercaloric ingredients, you can reduce the overall calories of your products. That means you can market foods that support healthy weight management. Improve nutrition with fiber enhancement - fat replacement - fat mimetic - and caloric reduction - all from ingredients that include potato starch, rice starch, tapioca starch, corn starch, maltodextrins, fibers and gums. 800-652-4732 26 FOODBUSINESS NEWS ® on which ones are deleted; what role seasonal plays. There's like a 10-step process." With a sensible, disciplined approach to assortment, he said, Wal-Mart is wellpositioned to compete with dollar stores, discount grocers and supermarkets. Finally, Wal-Mart is empowering managers and associates with more freedom and decision-making in merchandising. "It's not about saying you can decide exactly how you want to lay out every modular, and it's not about saying that you can be in charge of all your replenishment because actually automated replenishment systems will generally do a better job than even your best grocery manager," Mr. Foran said. "But you've got to give them enough to keep them interested, and you've got to give them enough to serve customers, and then they will progress through the business and one day they'll be doing our jobs." In concluding his key points, Mr. Foran described what he envisions as the WalMart of the future. "Let's play it forward two to three years," he said. "You enter a Wal-Mart Supercenter. It is light, it is bright and it's large. You are struck by the ease by which you can see where you want to find what you want and where you need to go. "The fruit and vegetables are tempting, the color vibrant as is the rest of fresh, and you easily navigate through the store. One change planned for Neighborhood Market stores is the addition of a bakery and deli. The items are relevant and merchandised effectively and attractively. "Associates work the product and are easily identifiable and are helping customers. It is clear that prices are a source of pride and are sold without any gimmicks. You are taken by the stunning value you see on an end cap, and you see a brand that you never expected to see in a Wal-Mart store and are attracted to an item that shouts value. "Customers around you are using their mobile phones to order on-line for free pickup in the store or maybe to confirm that Wal-Mart does regularly win on price. You are through the checkout quickly and efficiently, and you pick up that birthday gift that you ordered on-line as you exit the store." FBN Iconic hot sauce brand, assets acquired ROME, GA. - Southeastern Mills, Inc. has acquired The Original Louisiana Brand Hot Sauce and related assets from Bruce Foods Corp., Iberia, La. Financial terms of the transaction were not disclosed. Southeastern Mills supplies ingredients for industrial and food service customers and manufactures branded products for retail, including Better than Bouillon food bases, Shore Lunch soups and breadings, Southeastern Mills gravy and baking and seasoning mixes, Crockery Gourmet seasoning mixes and Better than Gravy gravy mixes. Along with the hot sauce, the company adds to its portfolio Louisiana wing sauce, Red Rooster hot sauce, Louisiana Gold Pepper Sauce, Louisiana brand Tabasco Peppers in Vinegar, and Bruce's Tabasco Peppers in Vinegar. The newly acquired brands will operate under The Original Louisiana Hot Sauce Company name. "This strategic acquisition adds yet another strong brand to the growing Southeastern Mills family," said Linda Owens, president of Southeastern Mills. "Hot sauces and bold flavors are rapidly growing in popularity and the Original Louisiana hot sauce products have helped drive that growth. We're excited about this addition, as it strengthens our retail portfolio and gives us more products to sell to our food service and industrial customers." FBN April 21, 2015

Table of Contents for the Digital Edition of Food Business News - April 21, 2015

Food Business News - April 21, 2015
Wal-Mart eyeing improvements
Drought dilemma for California agriculture
Antibiotics under greater scrutiny
Table of Contents
Web Contents
Editorial - Food’s share of spending declines
Reheating meat sales
A record year for specialty food sales
Innovation insights from Chobani
Target hires merchandiser to reinvent its food business
McDonald’s moves toward simpler ingredients
Tyson Foods to close Georgia plant
Bottled water drove beverage market growth in 2014
I.F.F. plans to buy Ottens Flavors
F.D.A. challenges Kind under ‘healthy’ labeling rules
U.S. organic food sales rise 11% in 2014
Daily’s to build bacon plant
Iconic hot sauce brand, assets acquired
Washington - Antibiotics under greater scrutiny
Health and Wellness - Subtracting sugar from formulations
Ingredient Innovations - Positive fiber signs from Europe
Study links fiber, whole grains to reduced risk of death
Dairy Business News - Hydrocolloids: Managing moisture and more
Ingredient Marketplace 2015
New Food Products
Ingredient Market Trends - Another new chapter for C.W.B.
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 21, 2015