Food Business News - June 4, 2013 - (Page 1)

June 4, 2013 FOODBUSINESS NEWS NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY PepsiCo feeling the pressure to revive C.S.D. category NEW YORK — Amidst a period of declining consumption trends in the carbonated soft drink category, Indra Nooyi, chairman and chief executive officer of Purchase, N.Y.-based PepsiCo, Inc., still believes there is a “once-in-a-lifetime opportunity” to bring consumers back to the segment. In a May 29 presentation at the Sanford C. Bernstein Strategic Decisions Conference held in New York, Ms. Nooyi addressed an analyst’s question about the structure of PepsiCo’s North American business by first pointing out that Continued on Page 10 F.S.M.A. at a Story St Story on Page 24 Page 4 Campbell to build out dinner sauce segment in 2014 CAMDEN, N.J. — Lessons learned during the introduction of the Campbell’s Skillet Sauces line this past year have executives with the Campbell Soup Co. optimistic it may be instrumental in building a broader dinner sauce platform in 2014, said Denise Morrison, president and chief executive officer. In a May 20 conference call with financial analysts to discuss third-quarter financial results, Ms. Morrison acknowledged that while it is more difficult to create new market segments, Campbell’s Skillet Sauces are a “break through” concept with a “high potential for reward.” “With this product, we’re working Continued on Page 18 Layer upon flavor layer Building the next generation of beverage flavors requires combining unique ingredients moothie blenders and cocktail “mixologists” have raised the bar for flavor innovations in packaged bev-erages. The freshly prepared refreshments allow for a layering of flavors that goes beyond mixing strawberry with kiwi and lemon with lime. Add the fact that today’s health and wellness-seeking consumer wants S taste without excessive calories and it makes sense why layering flavors to create a more satisfying drink experience has become trendy. Following this trend, Ayala’s Herbal Water, Philadelphia, markets a line of botanical-infused calorie-free waters in varieties such as lavender mint, lemongrass mint vanilla, and lemon verbena geranium. By no means is the layering of flavors a new concept, as the coffee bean and tea leaf companies have been adding flavors to their no-calorie beverages for ages. However, it’s the breadth of beverages being enhanced by flavor extracts, along with the sophistication of the flavors that is worth noting. “Sweet and savory is the current trend in flavors these days,” said Catherine Armstrong, vice-president of corporate communications Continued on Page 42 ®

Table of Contents for the Digital Edition of Food Business News - June 4, 2013

Food Business News - June 4, 2013
PepsiCo feeling the pressure to revive C.S.D. category
Campbell to build out dinner sauce segment in 2014
Layer upon flavor layer
Table of Contents
Web Contents
Editorial - There are lessons to be learned from Tesco’s Fresh & Easy effort
Starbucks holding ‘winning hand’ in single-serve coffee
China’s largest meat processor to acquire Smithfield Foods
Nestle to use sustainably sourced cocoa in Crunch bars
Bi-Lo Holdings to acquire three grocery banners from Delhaize
Kellogg looks to settle Frosted Mini-Wheats labeling lawsuit
‘Hybrid’ consumerism polarizing food service and retail
Senate rejects food labeling amendment
Hershey launches new brand in China
Hormel Foods to close Ohio packaging plant
Healthy eating up to the customer, McDonald’s Don Thompson says
Raising the bar: Dark chocolate gains favor
Campbell Soup to acquire Plum Organics
Safeway sorting out target market
Teavana time at Starbucks
Washington - F.S.M.A. at a crossroads
Market Insight - Crunch time for Midwest corn growers
Trends - Food service eyed as the next frontier for gluten-free
‘The health issue of the day’
Ingredient Innovations - The natural edge of erythritol
Company Profile - A new day at Dean Foods
Beverage Business News - Layer upon flavor layer
New Food Products
Ingredient Market Trends - Detection of bioengineered wheat in Oregon disrupts trade in western white wheat
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 4, 2013