Food Business News - May 3, 2016 - (Page 29)

to bring that to life," Mr. Praeger said. "It has been a successful platform for them. "We're definitely seeing interest from restaurants. Not only for our product, but they are coming to us and wanting us to create a veggie burger for them. Or they'll bring us a recipe, and we'll work with them to make sure we can deliver exactly what they need." He noted that formulating for food service is a different challenge compared to formulating and marketing a retail product. "In the food service world, you have to be cognizant of the fact they may have different types of cooking equipment or they could have 2,000 stores," Mr. Praeger said. "You really have to make it work in their environment and distribution channel. As long as it makes sense and that we can come up with something we can make here, we're open to those opportunities. "We have a nice facility here in Elmwood Park, N.J. It's about 90,000 square feet. We're Newer Dr. Praeger's products include a Korean Bibimbap veggie burger, a gluten-free heirloom bean veggie burger and a gluten-free mushroom risotto veggie burger. manufacturing basically everything we sell, and we have some capacity here. We are open to new items as long as it makes sense." Mr. Praeger noted he does see opportunities beyond the frozen food aisle at retail, but is taking a cautious approach to expansion. "We talk about it a lot in our new product development meetings," he said. "We haven't made any definitive decisions to do that. It's on our minds, and we think the Dr. Praeger's brand will be well received in other areas ... but I think there is really so much to do in frozen. And I think that became obvious at the beginning of last year when we had some of those conversations: 'What's the next wave of innovation for Dr. Praeger's?' And the next thing we did was launch 11 new items in frozen." New products in development include "another burger or two," said Mr. Praeger. "Potentially one of the burgers will have a little more protein...," Mr. Praegar said. "That's one of the things we're working on. Some of the items will be in frozen. We haven't identified all of those; there are a lot of things in the works but nothing that's really flushed out yet. "The fact that we're manufacturing and that 99.9% of our products are not co-packed gives us the opportunity to stay ahead of the trends instead of relying on someone else's facility to give us some time to actually run a product, which can take multiple trials to really get it in the right way, especially as you're scaling up. I think that's given us a big advantage. "If we see something out there that we think is important, we get on it very quickly and are able to test it in our facilities very quickly. No one's going to let you do that. That's given us a nice competitive advantage, where a lot of the emerging brands are co-packed." FBN GLUTEN FREE SINCE 2010 PepsiCo appoints new global food service leader PURCHASE, N.Y. - Anne Fink has been promoted to president, global foodservice at PepsiCo, Inc. In her new position, Ms. Fink is responsible for sales, marketing, strategy and operations for the company's North American and global food service channels. PepsiCo's food service customers include restaurant, work place, lodging, recreation, retail, university and theater customers. Ms. Fink will be charged with Fink leveraging PepsiCo resources to provide the food service business with insight-driven innovation, "breakthrough experiential marketing programs" and a food and beverage portfolio that will satisfy consumers and customers, PepsiCo said. May 3, 2016 Ms. Fink most recently was chief operating officer of PepsiCo North America Foodservice. There she focused on building partnerships and driving growth for the company's beverage, food and snack portfolio. Before that she was senior vice-president and chief customer officer for PepsiCo Sales where she led strategic customer management for all retail channels of business in the United States and also headed the company's global sales leadership council. Before coming to PepsiCo in 1988, Ms. Fink worked at E. & J. Gallo Winery, Modesto, Calif., in the company's management development program. FBN FOODBUSINESS NEWS ® 29

Table of Contents for the Digital Edition of Food Business News - May 3, 2016

Food Business News - May 3, 2016
Dr Pepper pivoting with the consumer
New front opens in the battle over sodium
Beverage Business News - Beverage makers capitalizing on dairy
Table of Contents
Web Contents
Editorial - Vermont’s immediate impact is becoming clearer
Three meals a day still the American way
Mondelez battling weakness in biscuit market
Pinnacle picks Mondelez exec as new c.e.o.
Chipotle Mexican Grill in the midst of a slow recovery
Hormel sells Diamond Crystal Brands
Starbucks sets forth single-serve strategy
PepsiCo initiating transformational innovation agenda
McCormick acquires Australian herbs company
Costco eyes Nebraska for new poultry plant
Hershey still seeking answers to slow growth
Nestle, R&R to create world’s third largest ice cream company
Saputo details succession plan for presidency
Papa John’s removes HFCS from menu
Danone building strength in yogurt
Dannon to go non-G.M.O.
Taco Bell to limit antibiotics in chicken
Dr. Praeger’s focused on keeping brand fresh
PepsiCo appoints new global food service leader
NatureBox moves from snail mail to retail
Market Insight - The good and bad of El Nino, La Nina
Ingredient Trends - Clean label gains momentum
Food packaging and clean label
Ingredient Innovations - Red means go in color innovation
Specialty dairy ingredients used in beverages
New Food Products
Ingredient Market Trends - I.G.C. forecasts world wheat stocks at new record in 2016-17
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - May 3, 2016