Food Business News - June 28, 2016 - (Page 77)

New Food Products Olive Garden puts a twist on spaghetti ORLANDO, FLA. - Olive Garden, a chain owned by Darden Restaurants, is serving spaghetti in an innovative new format. The Italian restaurant is introducing deep dish spaghetti pies, which consist of a spaghetti casserole made with pasta, seven cheeses and Italian bacon baked in a flaky deep dish pie crust. The meatball deep dish spaghetti pie comes topped with meatballs and meat sauce, while the chicken Alfredo deep dish spaghetti pie is topped with grilled chicken and Alfredo sauce. The chain also is expanding its Breadsticks Sandwich line with two new offerings. The spicy Calabrian chicken Breadstick Sandwich features lightly breaded fried chicken tossed in spicy Calabrian sauce served with gorgonzola sauce in between two halves of one of Olive Garden's breadsticks. The eggplant Parmigiana Breadstick Sandwich offers breaded fried eggplant with Italian cheese and marinara served on two halves of a breadstick. FBN Wendy's offers protein-packed salad DUBLIN, OHIO - The Wendy's Co. is introducing a new Mediterranean chicken salad, a new menu item that features 450 calories and 40 grams of protein. The dish features lettuce, red onions, grape tomatoes, marinated grilled chicken, crumbled feta and a grain blend comprised of quinoa, chickpeas, white beans, fire-roasted vegetables and sundried tomatoes. The salad is topped with a drizzle of hummus and a light balsamic vinaigrette. "At Wendy's, our salads are all about fresh, on-trend ingredients that give you a great-tasting experience different from anything you can find in Q.S.R.," said Kurt Kane, Wendy's chief concept and marketing officer. FBN Starbucks making push into cold brew coffee segment SEATTLE - Starbucks Corp. is expanding its iced coffee offerings with the addition of several cold brew items to its menu. The introduction reflects June 28, 2016 the increase in popularity the cold brew category, in which coffee grounds are steeped slowly in cold or room temperature water, has achieved in the past few years. The focus of the new menu will be two varieties, a nitro cold brew and a traditional cold brew made with vanilla sweet cream. The nitro cold brew is infused with nitrogen to create a smooth texture, according to the company. "We start with a small chilled keg of Starbucks Cold Brew coffee," said Anthony Carroll, senior manager of coffee quality development for Starbucks. "Then it's infused with nitrogen, which unlocks the super-smooth, natural sweetness of the cold brew coffee, which then cascades from the tap with a velvety texture you can see and taste." The nitrogen variety is currently only available in select stores in Seattle, but the company plans to roll it out to more than 500 company-operated stores later this year. The vanilla sweet cream cold brew variety is made with cold brew coffee over ice and topped with a vanilla sweet cream. A tall serving has 100 calories and 12 grams of sugar, according to the company. Other varieties included in the new menu roll-out include Starbucks Doubleshot on ice, a caramel iced macchiato and a traditional iced coffee. "For over 40 years we have perfected the craft of roasting and brewing the finest hot coffee, and while we have always offered our customers new options in cold coffee, nothing will compare to the pace of flavor, craft and brewing innovation we will see in the next few years," said Howard Schultz, chairman and chief executive officer of Starbucks. "The opportunity to create an entirely new cold coffee experience is limitless, and our customers are already telling us that they want to meet us on this journey as cold coffee is now becoming a go-to drink." FBN FOODBUSINESS NEWS ® 77

Table of Contents for the Digital Edition of Food Business News - June 28, 2016

Food Business News - June 28, 2016
What will Brexit mean for U.K. food and agriculture?
Obesity rate rises as sweetener use declines
Beverage Business News - Protein on trend in R.-T.-D. beverages
Table of Contents
Web Contents
Editorial - Market fragmentation intensifies C.P.G., retail competition
Coca-Cola invests in organic aloe water beverage maker
Dunkin’ Donuts evolves with expansion of beverage portfolio
Philadelphia passes tax on caloric, diet beverages
Post said to be considering combining with Lamb Weston
Teasdale adds to private label portfolio with purchase of Mesa Foods
CVS to expand selection of healthier foods, will add to private label line
Monster moving beyond energy beverages with debut of Mutant, Hydro
Coca-Cola changing its soft drink strategy to focus on ‘shaping choice
McDonald’s to relocate corporate headquarters
Smucker earnings soar on coffee sales, pet food acquisition
A squeeze on pectin
Picking out pectin alternatives
Kellogg launches $100 million venture capital fund
Kellogg adds Pure Organic to Kashi portfolio
TreeHouse Foods profiles the changing private label consumer
Martha Stewart enters meal kit market with delivery subscription service
B&G Foods ready to ‘fight back’ in frozen food aisle
Washington - Audit finds F.D.A. must improve food recall process
Snack Trends - Key trends unveiled at Sweets & Snacks 2016
Crispy, convenient and gluten-free
When gluten-free orders get serious
Company profile - WhiteWave Foods eyeing $3 billion in additional U.S. plant-based foods sales
WhiteWave’s Earthbound Farm brand set to soar in fresh and frozen
Industry Images - Record attendance at 2016 Purchasing Seminar
New Food Products
Ingredient Market Trends - Post-eleventh hour compromise on G.M.O. labeling
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 28, 2016