Food Business News - February 9, 2016 - (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 Managing editor Eric J. Schroeder Senior editor, markets Ron Sterk Associate editor Jeff Gelski Assistant editor, markets Laura Lloyd Internet editors Rebekah Schouten Monica Watrous Contributing editor Donna Berry Graphic designer, market graphics, data Christina Sullivan PUBLISHING STAFF Chairman and C.E.O. Charles S. Sosland President L. Joshua Sosland President emeritus 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 Design services manager Sadowna Conarroe Associate design services manager Ryan Alcantara Circulation manager Whitney Hartman 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 marketing manager Jim White WE'RE EAGER TO RECEIVE YOUR FEEDBACK: E-mail editor@sosland.com or write to us at Food Business News, 4801 Main Street, Suite 650, Kansas City, Mo, 64112 February 9, 2016 KEITH NUNES Trust and the rising bar for 'achieving' food safety knunes@sosland.com he consumer's definition of safe food The authors of the IFIC study speculate the is far broader than the most common decline is a symptom of the heightened level meaning pursued by the food and bev- of "noise" in news coverage and on-line comerage industry, according to recently released mentary about food. research. Food safety is no longer measured The redefinition of food safety is of particsimply by the absence of short-term or long- ular concern to food and beverage industry term harmful consequences for consumers executives because it underscores how little precipitated by the improper manufacture, consumers trust the industry's messaging or handling or preparation of a product. Today, the federal government's, for that matter. A different consumers include a range of at- key portion of the Deloitte report highlights tributes, including the presence or absence the level of mistrust, which the authors note of preservatives or gluten, or whether the production or The redefinition of food safety is of particular conmanufacture of a product may do harm to the environment. cern to food and beverage industry executives beThis determination is yet another sign of how rapidly the cause it underscores how little consumers trust the business is evolving. A new report published by industry's messaging. the consulting firm Deloitte and developed in conjunction with the Food Marketing Institute and the Grocery Manufacturers Associa- is significant when compared to similar astion (see story on Page 12) outlines how such sessments conducted for other industries. A social media survey conducted by Deemerging consumer concerns as health and wellness, safety, social impact, experience loitte in 2014 showed that consumers are 3.4 and transparency are becoming a part of the times more likely to harbor negative senticonsumer purchase equation along with such ment about food companies than a crosstraditional attributes as taste, price and con- industry average. The report further notes the tendency toward distrust is very apparvenience. A key point of the study is that changes in ent among those falling within the millennial purchasing influencers reach across all age demographic, who, in significantly larger ranges and demographic groups. It is not sim- numbers than other age groups, do not trust food and beverage companies perceived to ply a millennial issue. The redefinition of food safety is a shift be large. To regain the consumer's trust the Deloitte that highlights the consumer's increasing interest in food and beverage products made report recommends companies focus on being with non-bioengineered ingredients or certi- more transparent. Such recommendations infied organic. It also explains why freshness clude using clear labeling and certification by has become a key attribute at retail given trusted third parties. In addition, companies concerns about the addition of preservatives need to provide access to relevant information and be prepared for two-way engagement to and additives to products. The Deloitte study findings follow the re- promote and maintain consumer trust. To achieve this level of transparency and lease of the International Food Information Council's Food and Health Survey in 2015 regain the consumer's trust will require comthat found consumers are more concerned panies to join the discussion consumers are about some ingredients than they are of having about food, the industry, its practices the pathogens that may cause illness. The and the products being manufactured. It is no IFIC survey further notes that in 2015, 60% longer acceptable to only respond when inacof respondents said they have confidence curate information is circulated. Companies in the safety of the U.S. food supply, a 10 must constantly reinforce and disseminate percentage-point drop when compared to corporate values to what appears to be an inthe same survey that was conducted in 2013. creasingly skeptical customer base. FBN T FOODBUSINESS NEWS ® 9

Table of Contents for the Digital Edition of Food Business News - February 9, 2016

Food Business News - February 9, 2016
Mondelez expects snack sales to slow
Starbucks ‘firing on all cylinders’ in C.P.G.
Beverage Business News - Boosting the nutrition profile of beverages
Table of Contents
Web Contents
Editorial - Trust and the rising bar for ‘achieving’ food safety
Survey finds natural labels may mislead consumers
‘The U.S. consumer has changed’
Take the lead in transparency
ChemChina to acquire Syngenta for $43 billion
A new venture for PepsiCo
Chipotle focusing on recovery, food safety
Coca-Cola takes stake in Nigerian business
SuperValu picks new president, c.e.o.
Madagascar 2 - Vanilla prices soar again
Nestle in talks to acquire Israel’s largest food company
Global challenges weigh on Hershey’s earnings
Court sides with Dannon, General Mills in yogurt case
Market Insight - Beef is bouncing back
Ingredient Trends - Plant protein applications evolving
Ingredient Innovations - Three considerations when choosing emulsifiers
Emulsion innovation extends beverage stability
New Food Products
Ingredient Market Trends - Ethanol fuels fireworks in the Iowa Republican caucus
Ingredient Markets
Supplier Innovations and News
Marketplace
Ad Index

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