Food Business News - June 4, 2013 - 17

Healthy eating up to the customer,
McDonald’s Don Thompson says
Company c.e.o. does not see salads as a big growth driver in the future

NEW YORK — For McDonald’s Corp., it
may seem like a supersize dilemma: Offer
a healthier menu or serve customers their
coveted fare? It’s a matter of social responsibility versus sales, said Don Thompson,
president and chief executive officer, who
addressed the topic during the Sanford C.
Bernstein Strategic Decisions Conference
in New York on May 29.
“Today, we are in this time period where
people are defining quote-unquote ‘healthy’
and ‘non-healthy,’” Mr. Thompson said.
“And the question really is, in the restaurant
business, what does the customer want? …
Whatever it is a customer wants we will be
selling more than anyone else.”
He added: “Now having said that, do
we feel we have a social responsibility,

if you would, to provide more fruits and
vegetables? To a certain extent, when it
is related to children. But at the same
time, we are not the parents of everyone
else’s child. But for me and my children,
I love them going to McDonald’s because
I know that there is choice, and I know
where our food comes from, and I know
it’s safe.”
McDonald’s in past years has made efforts to balance its menu with better-for-you
options, including this year’s introductions
of an egg-white breakfast sandwich, grilled
chicken wraps and hamburger buns with
more whole grains. However, the chain’s
top growth categories are beef and chicken
— not salads, which represent about 2% to
3% of sales, Mr. Thompson said.

“I’m still bullish on
salads, but not bullish to the extent that I
wouldn’t take that window and put a Quarter
Pounder line or chicken
sandwiches or wings or
something else in that
window,” he said. “I
don’t see salads being a
major growth driver in
the near future.”
Ultimately, he added,
taste trumps in the food
business.
“When you are in the
food business, we have
to be about the food first
and the taste of the food,
and then we have to provide choices so customers are able to balance their menus and meals out,” he said.
He encourages customers to moderate
their menu choices at the fast-food chain.
“Whether you are a parent, whether you
are an individual, we want to make sure we
provide you the options so you can come in
and get whatever you want at McDonald’s,”
he said. “So, one day, get that Big Mac. It’s
only 540 calories. Another day, you might
want to get that grilled chicken salad with
balsamic vinaigrette. Don’t go and get the
ranch — get the balsamic. … And so I think
that balance is really important to people.”
As for his personal diet, Mr. Thompson
said he eats McDonald’s every day and has
lost 20 lbs in the past year — from exercise. FBN

Raising the bar: Dark chocolate gains favor
CHICAGO — While milk chocolate remains
the favorite, a growing number of consume
sumers are sweet on the dark variety,
ac
according to research firm Mintel
I
International.
Mintel’s latest report revealed
th 51% of adults prefer milk chocothat
la followed by 35% who favor dark
late,
ch
chocolate and 8% who like white
ch
chocolate. Comparatively, 2011 rese
search found that 57% chose milk
cho
chocolate and 33% preferred dark.
Th health benefits of bittersweet
The

June 4, 2013

may explain a shift to the dark side, said
Sarah Day Levesque, food analyst at Mintel.
“The progressively better understood
health benefits of dark chocolate may be
increasing its popularity as more consumers are looking for indulgent foods that can
serve multiple functions such as nutrition or
convenience,” Ms. Day Levesque said. “An
exception to the pattern of milk chocolate
being the consumer favorite is among consumers aged 55-plus who are more likely to
favor dark chocolate, most likely because
they are seeking added nutritional benefits.”

Forty-six per cent of men age 55 and
older and 48% of women over age 55 favor
dark chocolate. Nearly three-fourths of all
chocolate consumers agree that darker is
healthier.
The report also reveals buying patterns:
89% of consumers purchase chocolate as a
treat or reward, 87% buy it as a snack option, and 72% purchase chocolate as a way
to boost energy or improve their mood. Additionally, 83% of consumers analyze the
size of chocolate packages to get the most
for their buck. FBN

FOODBUSINESS NEWS

®

17



Food Business News - June 4, 2013

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
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - June 4, 2013 - Layer upon flavor layer
Food Business News - June 4, 2013 - 2
Food Business News - June 4, 2013 - 3
Food Business News - June 4, 2013 - Table of Contents
Food Business News - June 4, 2013 - 5
Food Business News - June 4, 2013 - Web Contents
Food Business News - June 4, 2013 - 7
Food Business News - June 4, 2013 - 8
Food Business News - June 4, 2013 - Editorial - There are lessons to be learned from Tesco’s Fresh & Easy effort
Food Business News - June 4, 2013 - Starbucks holding ‘winning hand’ in single-serve coffee
Food Business News - June 4, 2013 - Bi-Lo Holdings to acquire three grocery banners from Delhaize
Food Business News - June 4, 2013 - ‘Hybrid’ consumerism polarizing food service and retail
Food Business News - June 4, 2013 - 13
Food Business News - June 4, 2013 - Senate rejects food labeling amendment
Food Business News - June 4, 2013 - 15
Food Business News - June 4, 2013 - Hormel Foods to close Ohio packaging plant
Food Business News - June 4, 2013 - Raising the bar: Dark chocolate gains favor
Food Business News - June 4, 2013 - 18
Food Business News - June 4, 2013 - Campbell Soup to acquire Plum Organics
Food Business News - June 4, 2013 - Safeway sorting out target market
Food Business News - June 4, 2013 - 21
Food Business News - June 4, 2013 - Teavana time at Starbucks
Food Business News - June 4, 2013 - 23
Food Business News - June 4, 2013 - Washington - F.S.M.A. at a crossroads
Food Business News - June 4, 2013 - 25
Food Business News - June 4, 2013 - Market Insight - Crunch time for Midwest corn growers
Food Business News - June 4, 2013 - 27
Food Business News - June 4, 2013 - 28
Food Business News - June 4, 2013 - Trends - Food service eyed as the next frontier for gluten-free
Food Business News - June 4, 2013 - ‘The health issue of the day’
Food Business News - June 4, 2013 - 31
Food Business News - June 4, 2013 - 32
Food Business News - June 4, 2013 - 33
Food Business News - June 4, 2013 - Ingredient Innovations - The natural edge of erythritol
Food Business News - June 4, 2013 - 35
Food Business News - June 4, 2013 - 36
Food Business News - June 4, 2013 - Company Profile - A new day at Dean Foods
Food Business News - June 4, 2013 - 38
Food Business News - June 4, 2013 - 39
Food Business News - June 4, 2013 - 40
Food Business News - June 4, 2013 - 41
Food Business News - June 4, 2013 - Beverage Business News - Layer upon flavor layer
Food Business News - June 4, 2013 - 43
Food Business News - June 4, 2013 - 44
Food Business News - June 4, 2013 - 45
Food Business News - June 4, 2013 - 46
Food Business News - June 4, 2013 - 47
Food Business News - June 4, 2013 - 48
Food Business News - June 4, 2013 - New Food Products
Food Business News - June 4, 2013 - 50
Food Business News - June 4, 2013 - 51
Food Business News - June 4, 2013 - 52
Food Business News - June 4, 2013 - Ingredient Market Trends - Detection of bioengineered wheat in Oregon disrupts trade in western white wheat
Food Business News - June 4, 2013 - Ingredient Markets
Food Business News - June 4, 2013 - 55
Food Business News - June 4, 2013 - 56
Food Business News - June 4, 2013 - 57
Food Business News - June 4, 2013 - 58
Food Business News - June 4, 2013 - 59
Food Business News - June 4, 2013 - 60
Food Business News - June 4, 2013 - 61
Food Business News - June 4, 2013 - 62
Food Business News - June 4, 2013 - Supplier Innovations and News
Food Business News - June 4, 2013 - 64
Food Business News - June 4, 2013 - Classifieds
Food Business News - June 4, 2013 - 66
Food Business News - June 4, 2013 - Marketplace
Food Business News - June 4, 2013 - 68
Food Business News - June 4, 2013 - Ad Index
Food Business News - June 4, 2013 - Food Business in the News
Food Business News - June 4, 2013 - 71
Food Business News - June 4, 2013 - 72
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