Food Business News - June 18, 2013 - (Page 1)

June 18, 2013 FOODBUSINESS NEWS NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Diamond Foods challenged by walnut supply and Emerald relaunch SAN FRANCISCO — Relaunching its Emerald brand and rebuilding its walnut supply are the two most significant challenges for Diamond Foods, Inc. as it moves into the fourth quarter of fiscal 2013. Transformation efforts for the Emerald nuts line have included improving net price realization, eliminating unprofitable s.k.u.s (stock-keeping units) and transitioning production to its Stockton (Calif.) plant, but the critical next step of relaunching remains, the company said during a June 10 call with financial analysts to discuss third-quarter earnings. “With the development of a new and Continued on Page 10 Stage set for debate over SNAP cuts Market Insight: Mid-year commodity outlook espite the cool, wet spring that delayed planting of spring wheat and fall row crops in parts of the United States and Canada and likely trimmed yield potential, as midyear approaches forecasts for most agricultural commodities call for lower average prices in 2013-14 in anticipation of increased supplies as production rebounds from the 2012 drought, even if current values still are mostly above last year’s “predrought” levels. The June 12 World Agricultural Supply and Demand Estimates from the U.S. Department of Agriculture weighed on corn, soybean and wheat markets by projecting larger-than-expected carryover Continued on Page 34 Story on Page 32 D Fruitful ice cream options anilla and chocolate may be today’s most popular ice cream flavors, yet historical records show original ice creams were flavored with fruits and juices. And no wonder, the creamy, rich flavor and mouthfeel of frozen and sweetened cream serves as the perfect base to mix with all types of fruits — from the sweet to the sour, and the domestic to the exotic. V Adding fruit to frozen desserts is a growing trend, as such products provide permission to indulge. The consumer feels less guilt when a frozen treat also is providing the nutrients found in whole fruit. “From a nutritional standpoint, whole fruit such as sliced, diced or even pureed, is preferred,” said Doug Bye, technical sales manager for Tree Top Inc., Selah, Wash. “With juice concentrates, the insoluble fruit solids (fiber) and some of the nutrients have been stripped away. “Typically sliced and diced fruit particulates will be infused with sugar or other similar solids to prevent the fruit from getting icy in the finished ice cream. With soft-serve ice cream or frozen yogurt, it is best to use a smooth fruit puree, as large particulates will not go through the softserve equipment. Juices can also be used.” Mr. Bay added that fruit purees and juices Continued on Page 42 ®

Table of Contents for the Digital Edition of Food Business News - June 18, 2013

Food Business News - June 18, 2013
Diamond Foods challenged by walnut supply and Emerald relaunch
Market Insight: Mid-year commodity outlook
Fruitful ice cream options
Table of Contents
Web Contents
Editorial - Proposed SNAP cuts will be felt throughout the food sector
Flavored milk to grow at double the rate of white milk
Smucker exits bulk coffee, remains bullish on K-Cups
C.e.o. in unsolicited takeover bid for Dole
Heinz acquisition completed, new c.e.o. takes over
Mondelez to offer coffee pods compatible with rival’s system
Tyson Foods expands prepared foods portfolio with acquisition
Nielsen honors Breakthrough Innovation winners
Taco Bell taking charge of breakfast
Expanded breakfast helps lift McDonald’s May sales
McCormick & Company sees growth ahead from innovation and acquisitions
Wal-Mart doubles-down on fresh produce promise
Morningstar buy may be just the beginning for Saputo
Target delves deeper into organics
PepsiCo hires chief marketing officer
Wenner sees winner in Pirate Brands acquisition
Single-serve coffee' harbinger of things to come at TreeHouse'
Washington - Senate passes farm bill, stage set for debate over SNAP cuts
Sports Nutrition - Improved performance
Ingredient Innovations - Diverse Dynamos for Digestion
I.F.T. to convene in Chicago
New Food Products
Ingredient Market Trends - Imports from Mexico send U.S. sugar stocks to record highs
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 18, 2013