Food Business News - April 7, 2015 - (Page 1)

FOODBUSINESS NEWS April 7, 2015 www.f NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY ING Challenges ahead for ConAgra Foods OMAHA - Sean Connolly, the new chief executive officer of ConAgra Foods, has his hands full. The former Hillshire Brands leader joins the company amidst ongoing challenges in ConAgra's private label business and headwinds for several of its grocery brands. For the third quarter ended Feb. 22, ConAgra reported a net loss of $952.7 million, or $2.23 per share on the common stock, which compared with net income of $234.3 million, or 53c per share, in the year-ago quarter. Items affecting comparability include pre-tax noncash impairment charges of approximately $1.3 Continued on Page 12 What's next for Beyond milk: Dairy ingredient trends lthough per capita consumption of fluid milk has been declining for more than 40 years, the use of dairy ingredients in all types of beverages continues to grow. This is in part due to dairy's healthful halo, as many of the ingredients contribute protein and essential vitamins and minerals, most notably calcium. Depending on the beverage and the production process, either fresh fluid dairy, such as milk and cream, or concentrated dry dairy ingredients may be used. The benefit to using the latter is the Continued on Page 34 A Kraft, Heinz? Story on Page 16 Shifting from weight management to wellness onsumers are thinking less about weight management and more about wellness these days. The result is both food and beverage manufacturers and retailers are reconsidering how C they present products to the market. Consider the Kellogg Co.'s Special K brand, for example. The company is in the midst of a dramatic shift in the iconic brand's position in the marketplace. "We are on the journey from diet to wellness, from an absence of negatives, less calories, to more bang for the calories I consume," said Paul Norman, chief growth officer for the Kellogg Co., this past February during a presentation at the Consumer Analyst Group of New York conference. "We have work going on with our foods around the world to renovate and innovate the brand to be more salient with the needs of our consumers moving forward." Kellogg has launched a new gluten-free Continued on Page 30 ®

Table of Contents for the Digital Edition of Food Business News - April 7, 2015

Food Business News - April 7, 2015
Challenges ahead for ConAgra Foods
Shifting from weight management to wellness
Beverage Business News - Beyond milk: Dairy ingredient trends
Table of Contents
Web Contents
Editorial - India may soon rival China in growth
Health concerns, competitive headwinds slow U.S. chocolate sales growth
Innovation brewing at McCormick
Tyson Foods leveraging Hillshire innovation
Heinz, Kraft merger offers ample international opportunities
Kroger on the cutting edge
Packaged meats sales lift Smithfield earnings
Market Insight - Farmers’ planting intentions vary from expectations
Washington - Feinstein, Leahy introduce B.P.A. labeling bill
Company Profile - Panera 2.0: In pursuit of excellence
Ingredient Innovations - Anticipating egg alternative needs
Dairy solids assist with flavor development
New Food Products
Ingredient Market Trends - U.S.D.A. March 1 soybean, corn and wheat stocks up from year ago
Ingredient Markets
Highlights from Research Chefs Association’s Culinary Expo in New Orleans
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 7, 2015