Food Business News - February 23, 2016 - (Page 1)

FOODBUSINESS NEWS February 23, 2016 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY The Campbell Soup defends G.M.O. labeling decision demise BOCA RATON, FLA. - While acknowledging bioengineered food ingredients are safe, pervasive and critical to sustainably feeding an expanding global population, the time is right for mandatory labeling, said Denise Morrison, president and chief executive officer of Campbell Soup Co. In a presentation Feb. 17 at the Consumer Analyst Group of New York conference at the Boca Raton Resort and Club, Ms. Morrison discussed Campbell Soup's decision, announced in January, to support federal legislation to establish a single mandatory labeling standard for foods derived from genetically modified organisms (G.M.O.s). The sensitivity of the topic was reflected Continued on Page 14 of orange juice The many shades of cocoa o Mike Callihan, chocolate is one of those funny flavors that is different for every person. "Some folks love a deep, dark chocolate, while others prefer a silky milk chocolate," said Mr. Callihan, general manager, Humboldt Creamery, Fortuna, Calif. When it comes to yogurt, many prefer chocolate in small doses, like chocolate curls and chopped nuts in a mix-in format. With ice cream, some consumers don't Continued on Page 34 T Story on Page 25 Whole grains versatility ormulators may wonder how they might give whole grain products an additional healthy marketing twist. Make that twists. Whole grains may be ancient, sprouted, organic or even purple, as in purple corn. Besides their appeal in bread, whole grains may F serve as a potential way to ignite cereal sales or to take advantage of the nation's snacking habit. Bay State Milling Co., Quincy, Mass., last October expanded its BeneGrain line of sprouted ingredients to include sprouted amaranth, millet, quinoa, chia and brown flax. The line already included sprouted wheat and brown rice. BeneGrain sprouted ancient grains and seeds are germinated to activate enzymes that result in the increased availability and digestibility of key nutrients, according to the company. "Both cold and hot breakfast cereals have been serving up whole grains like wheat, oats and corn for years," said Jessica Wellnitz, product line manager for Bay State Milling. "Sprouted grains provide a perfect opportunity for manufacturers to Continued on Page 30 ®

Table of Contents for the Digital Edition of Food Business News - February 23, 2016

Food Business News - February 23, 2016
Campbell Soup defends G.M.O. labeling decision
Whole grains versatility
Dairy Business News - The many shades of cocoa
Table of Contents
Web Contents
Editorial - Pickup ahead in food m. & a. activity
WhiteWave broadening its Horizon
Pilgrim’s Pride plans sizable strategic investment
Consumers not clear on clean label definition
W.H.O. report urges tax on sugar-sweetened drinks
Snacks ‘area of weakness’ for Kellogg
US Foods files for initial public offering
Beyond Tyson 2.0
General Mills ahead of natural, organic sales goal
Mondelez ‘Lines of the Future’ steadily proliferating
Smucker looks to ‘lead with innovation'
Food business blossoming for
Mars to remove artificial colors across portfolio
Three trends driving gluten-free market
Market Insight - The demise of orange juice
Washington - President’s budget for food safety leans heavily on user fees
Ingredient Trends - Manufacturers responding to non-G.M.O. trend
Whole grain intake still could improve
Is there a U.S. cocoa shortage?
New Food Products
Ingredient Market Trends - Secretary Vilsack says reports demonstrate net energy benefits of ethanol
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 23, 2016