Food Business News - April 19, 2016 - (Page 13)

bakery brings in an ingredient supplier, they can talk about a grain. That multi-grain bun has eight different grains in it. He can tell us where each of those grains come from, where each one is sourced, processed and handled." He specifically cited a relationship with Ardent Mills in connection with risk management and information about specific farms from which wheat is sourced. Mr. Schechinger said a premium bun plays a crucial marketing role as Wendy's looks to appeal to consumers. "If you have 36 seconds Wendy's limited-time offer sandwiches have featured a range of baked products, including brioche, pretzel and ciabatta buns. key. And again, that hamburger patty is the same in every single sandwich. What differentiates it, what makes it stand out is that bread piece. The bun is the foundation of every sandwich we sell at Wendy's." Kevin Davis, president and chief executive officer of the desserts, 28%; breakfast (muffins, bagels...), 19%; cookies, 16%; miscellaneous, 5%. The growth has been achieved in part by not looking at the in-store bakery in isolation but holistically. "We see perimeter as a destination," he said. "Seventy Matching M the bread character to the protein to the sauces makes it a more holistic experience. - Joe Schechinger, Wendy's Quality Supply Chain Co-op, Inc. while they look at a menu in the drive-thru lane, how do you make it enticing?" he asked. "How do you make it something that really shocks or stands out? Especially for L.T.O.s, the visual impact is retailer Bristol Farms, said baked foods have been growing at just over 6% per year. He offered a breakdown of baked foods sales across the Carson, Calif.-based chain of upscale stores - bread/rolls/buns, 31%; five per cent of sales at our stores are on the perimeter. We don't look at baking as a driver. We look at the whole shopping experience of perimeter fresh." Mr. Davis and the other panelists discussed the opportunities and pitfalls of social media for their businesses. Ms. Robinson noted the potential for real-time marketing to discuss product availability at individual stores. Mr. Davis discussed the risk of a viral video showing a problem at a checkout line. "It forces you to be better," he said. "You can't afford to have a bad day. If someone communicates that, it goes viral. If someone had a bad experience in a store, someone might be videotaping that. You can't afford to be off your game. It forces us to be better all the time. People aren't inherently mean, waking up in the morning and asking themselves, 'How do I undercut some retailer?' We create those circumstances." Mr. Schechinger emphasized the impossibility of "controlling the message" when it comes to social media. "Trying to control what goes viral is like trying to hammer Jell-O to a tree," he said. FBN Preferred Popcorn picks up organic popcorn maker CHAPMAN, NEB. - Preferred Popcorn, L.L.C. has acquired K&W Popcorn, a Trenton, Mo.-based provider of organic popcorn. The acquisition is expected to strengthen Preferred Popcorn's position as one of the largest popcorn providers in the world and April 19, 2016 expand its ability to meet increasing demand for organic and allergen-free snacks. Financial terms were not disclosed. Norm Krug, founder and chief executive officer of Preferred Popcorn, said the acquisition was significant both strategically and personally. He's known Bill Kennebeck, founder of K&W Popcorn, for more than 30 years. "It's a very exciting opportunity," Mr. Krug said. "We are seeing an increase in demand for organic products in both domestic and international markets. Acquiring a certified organic popcorn facility allows Preferred Popcorn to immediately supply our customers with a healthy, organic, U.S. grown product without waiting the requisite three years to transition from conventional farms to organic farms." K&W Popcorn is Preferred Popcorn's third acquisition and its only organic production site. The company acquired Widman Popcorn in 1998 and Preston Farms in 2010. Mr. Kennebeck's son, John, will continue to lead operations at the Trenton processing facility. "We are happy to join the Preferred Popcorn family," John Kennebeck said. "My father started K&W Popcorn with the vision of operating a family-owned and -operated business while producing premium quality popcorn. His experience in the popcorn industry is paramount, dating back to 1977. We love the thought of continuing that legacy with Preferred." Preferred Popcorn was founded in 1997 and currently grows and processes premium popcorn for customers across the United States and in more than 65 countries around the world. FBN FOODBUSINESS NEWS ® 13

Table of Contents for the Digital Edition of Food Business News - April 19, 2016

Food Business News - April 19, 2016
Fresh, authentic a focus for Unilever
Clash over child nutrition programs may lie ahead
Dairy Business News - Dairy flavors grow ever more creative
Table of Contents
Web Contents
Editorial - Growth of organic category suggests still greater attention ahead
Monogram Foods acquires appetizer company
‘Premiumization’ opportunities abound
Preferred Popcorn picks up organic popcorn maker
Wal-Mart to transition to cage-free eggs by 2025
AdvancePierre Foods files for i.p.o.
Dr Pepper Snapple increases sports nutrition stake
Hormel Foods launches clean label effort
Identifying the X-factor in food startups
Food service operators betting big on buns
ConAgra Foods earnings reflect focus on execution
Mondelez to partner with e-commerce firm Alibaba
Modern Table planting the seeds of a trend
Market Insight - Dairy still under pressure
Company Profile - Flowers focused on improved margins
Flavor Trends - The next level for dressings, sauces and marinades
Ingredient Innovations - Fiber's global reach
Ingredient suppliers emphasize specialized fibers
Algae venture to invest in or buy food companies
New Food Products
Ingredient Market Trends - Large supplies will weigh on grain and oilseeds prices into next year
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - April 19, 2016

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