Food Business News - July 2, 2013 - 100

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June 4, 2013

www.foodbusinessnews.net

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
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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

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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

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Food Business News - July 2, 2013

Table of Contents for the Digital Edition of Food Business News - July 2, 2013
