Milling & Baking News - October 10, 2017 - 27

Merchandising

SOMETIMES IT'S
WHO YOU KNOW

Quaker, James Beard Foundation
in effort to combat food waste
CHICAGO - The Quaker Oats Co.,
in partnership with the James Beard
Foundation (J.B.F.), has launched a
food-waste reduction initiative. Dubbed
"More Taste, Less Waste," the program
seeks to encourage people to think
about the value of food and the role oats
could play in changing food that otherwise would be thrown away into foods
that are both healthful and tasty.
"We have spent 140 years finding
new ways of helping people benefit
from the nutrition power of the oat,
and we are taking that to a new level with this campaign," said Jessica

around shopping, storing and full utilization of food that allows them to turn
seemingly ordinary foods into extraordinary dishes, which we hope will inspire consumers across the country."
More than 130 billion lbs of food,
including products such as fruits, vegetables, dairy products and grains, are
wasted each year. Chef Marco Canora,
winner of the 2017 James Beard Foundation Award for "Best Chef: New
York City," is partnering on More
Taste, Less Waste. He has created three
oat-based recipes that rescue foods in
a unique way: beet "risOATo," oat and

A selection of entries submitted to the James Beard Foundation as part of its "More
Taste, Less Waste" competition.

Spaulding, senior marketing director for Quaker Foods North America.
"The fact that oats can serve as a simple, wholesome ingredient in helping
to reduce food waste is a testament
to their sustained relevance for more
than a century."
Quaker said it was drawn to the
James Beard Foundation for the initiative because of J.B.F.'s culinary approach toward helping change how
people eat.
"In particular, J.B.F.'s Impact Programs have taken on food waste reduction as a key issue since launching
in 2016 and saw the opportunity to
work with a national nutrition brand
like Quaker as a way to advance the
conversation and bring this important
topic to a larger constituency across
America," Quaker said.
"The chefs supporting our J.B.F. Impact Programs have taken on the issue
of food waste because it is inherent in a
chef's DNA to minimize waste in their
restaurants," said Kris Moon, vice-president of the James Beard Foundation.
"They are not only advocates for promoting a more sustainable food system.
They have the knowledge and creativity
bakingbusiness.com / world-grain.com

apple pancakes and savory oat granola with tomato raisins.
"At a very young age, the concept
of not wasting food was instilled in
me by my mother, and it's something
that has been at the center of my career, which is why I'm excited to be
working with Quaker on this impactful campaign," Mr. Canora said. "Together, we are working to show people
simple, everyday steps they can take
to reduce the food they waste while
discovering creative new eating experiences in the process."
In collaboration with Quaker, the
James Beard Foundation conducted
a national contest challenging its network of culinary professionals to create
recipes using Quaker Oats as a nutritious foundation for recovered foods.
Recipes selected by Quaker and the
James Beard Foundation are now featured on the foundation's web site, offering consumers the opportunity to
vote for their favorite for the chance to
win a trip for two to New York City for
the James Beard Foundation's annual
gala. The winning chef will receive a
$5,000 donation from Quaker to the
non-profit food charity of their choice. MBN

hile planning to earn both a
master of science and doctorate
degree in biology, Norman Fox wanted
something to do "on the side." His "something on the side," was the Donut Den
which turned into a 33-year success.
When Norman decided to open a
doughnut shop, a friend, Herb Stewart,
introduced him to Oliver Harlow, founder
of Honey Flush Donuts, a 40-store chain.
Stewart and Harlow helped Norman open
the Donut Den, in July, 1973, in Nashville,
Tennessee. "Oliver Harlow not only
inspired, but gave me valuable practical
advice," said Norman.
Harlow started using International®
Bakers Services (IBS) flavorings in the
1960s, and suggested that Norman do the
same. He highly recommended
Cinnamon-Butter Blend. Today, that flavor
is the secret ingredient in the Donut Den's
Apple Fritters-their most popular product. "There is no other type of cinnamon
flavoring that makes the product taste this
good," stated Norman.
Consistency is the key to success in
any business. Maintaining a core product
line and keeping up with new trends keeps
regular customers coming back and
attracts new customers as well. "Another
secret to help ensure consistent quality is
our own Harold Graves, the cook for the
Donut Den for over 30 years," Norman
stated. But he attributes his 33 years of
success to following Harlow's recommendation-relying on the flavors from
International® Bakers Services. "Their flavors are consistently the best," according
to Norman.
Norman was a graduate student during
the first four years of the Donut Den.
After earning his doctorate degree, he
taught in university classrooms. But it
was a friend of a friend who taught him
his most valuable business lessons.
Sometimes it's who you know that helps
the most.
If you value consistent quality, you
should get to know International® Bakers
Services. Contact us toll-free at (800)
345-7175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have the
flavors your customers deserve.
Milling & Baking News XOctober 10, 2017 / 27

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Milling & Baking News - October 10, 2017

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