Food Business News - February 23, 2016 - (Page 22)

Food business blossoming for I'd like to use Caramel Colors in my formulation, but my customers will only use non-GMO ingredients. How can I do both? 22 FOODBUSINESS NEWS ® CARLE PLACE, N.Y. -, if you look at our business today, gourmet food Inc. may be the company name, but food gifts represent more than 40% - almost 50% is quickly becoming a key part of the firm's - of our total sales during the year. And that is game. A competitor in the gifting business, expected to grow as time goes on." has made a significant David Taiclet, president of's investment in food that is blossoming into a Gourmet Food Brands business, spoke with leadership position in the category. Food Business News during the Winter Fancy With fiscal 2015 sales of $1.2 billion, food Food Show, which was held in San Francisco makes up 55% of company sales, or $650 million. The company markets its products through such food brands as Harry & David, Fannie May, Cheryl's, Wolferman's, The Popcorn Factory, Moose Munch Gourmet Popcorn, Fruit Bouquets and Stockyards. - David Taiclet, president of Gourmet Food "If you look at what Brands business we have evolved into, it is really a multi-brand, omni-channel concept, following our customer who tells us what this past January and highlighted the differencthey want, when they want it (and) where es between the food gifting business and the they want it," said Joe Pititto, senior vice- conventional food business. With the company president of investor relations for the com- having five manufacturing plants, three assempany, on Jan. 18 during a presentation at bly plants, which assemble gift baskets, towthe Noble Financial Capital Markets Equity ers and boxes, and three full-time distribution Conference. "And that has really taken us centers, Mr. Taiclet said the key for the gifting from the floral industry where we've built a business is scale and flexibility. relationship with them (consumers) into the "You have to have the ability to scale gourmet food gift space where we have now, quickly," he said. "Once you offer a product through a combination of acquisition and you have to be able to deliver." birthing brands, created a suite of gifts that He added that flexibility comes in with recan cover much more of their gifting needs." gard to ordering trends. The manufacturing The gifting business is seasonal, and the and assembly plants must be able to respond investment in food brands has expanded the quickly, and management must be able to company's opportunities. Flowers are popu- shift resources when sales of some products lar around Valentine's Day and Mother's Day. do not meet expectations. " ... Gourmet food gifts typically do 50% "It's a constant process, and you have to plus of their business in the Christmas quarter, build in the capability to be flexible," Mr. the year-end quarter," Mr. Pititto said. "So, now Taiclet said. "That's where it contrasts with People P want authentic ingredients and unique packaging, but they also expect much more personalized service and a customized approach from us. February 23, 2016

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