inStorebuyer - August 2012 - 6

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HEADLINES IN BAKERY & DELI & RETAIL

Jennie-O Conducts Sampling
Jennie-O is on a mission to show the world how easy and delicious it is to eat well. Through its highly visible Make the Switch campaign, the company has energized the turkey category and amplified awareness of the Jennie-O brand. According to a Counter Intelligence Deli Consumer Study, some shoppers have transferred their traditional deli purchases to the meat department. Almost half of deli shoppers purchase sandwich meats at least once every other week from the pre-packaged section of the meat department. “Jennie-O wants to bring shoppers back to the deli more frequently. By combining uncompromising taste and freshness with programs that allow our retailer partners to offer attractive prices to keep consumers shopping the deli, Jennie-O deli products are a smart addition to any store set,” says Dave Dohmann, vice president, deli sales, at Jennie-O. “We believe all consumers should have access to smart, nutritious choices without breaking their budget.” Jennie-O recently held a one-day sampling event, giving away 6,000 fresh-sliced deli turkey sandwiches and asking consumers to share their thoughts on video. The event gave Boston-area consumers and tourists an opportunity to try one of four delectable deli turkey sandwiches made from signature recipes that captured the essence of the Boston culinary experience.

Chef Adam Moore, Corporate Chef for Bunge Oils, toasts the opening of the new culinary center at the Bunge Ingredient Innovation Center.

Bunge Opens Culinary Center
Bunge North America, the North American operating arm of Bunge Limited, is expanding the Bunge Ingredient Innovation Center (BIIC) in Bradley, IL, to include a full service culinary center. The facility includes an industrial kitchen and corporate dining room with extensive video capabilities. “As a leader in innovation for milled grain and edible oil products, this new facility reflects our continued commitment to providing our customers with a complete range of products and services,” says Soren Schroder, president and CEO, Bunge North America. “The culinary center enables customers to take our awardwinning food ingredients and either test how they improve their existing products or develop new recipes.” In the culinary center, Bunge can take products from creation to commercialization. Bunge’s team of

25 scientists located in the facility develops nutritionally improved and performance-enhanced solutions to meet changing food industry trends. Products can be tested in a real-world manufacturing environment in the edible oils and extrusion pilot plants. Food companies can then test the ingredients in product formulations. After products are developed, they can be tested and sampled in the bakery applications, analytical and sensory laboratories to ensure they met the nutritional, performance and taste attributes required. “In addition to providing a handson experience for our customers, the new culinary center enables us to showcase the talents of our chefs through live product demonstrations and training,” says Bill McCullough, director of marketing. “We can build a bridge between the applications scientists and culinary experts from our Chef’s group to create on-trend menu items for foodservice as well as develop new product concepts that end up on the retail shelf.”

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inStorebuyer - August 2012

Table of Contents for the Digital Edition of inStorebuyer - August 2012