Food Business News - February 23, 2016 - (Page 62)

Food Business in the News The microbiome is a virtually unexplored frontier that holds the key to myriad opportunities for innovation. Over the next 12 months, I think we'll see some very exciting business ideas come out of research in this area. - Will Rosenzweig, dean and executive director, The Food Business School, in San Francisco, discussing topics and trends that may affect the food industry in 2016. Inc. Feb. 2, 2016 One of the things you can expect to see is process change. It's not always about doing less, like closing facilities or outsourcing transportation. In some cases it could be about figuring out where your strengths are, and doing more of that. - Scott Grawe, a professor of supply chain management at Iowa State University, discussing ConAgra Foods' efforts to improve its operations. Omaha World-Herald What the (F.D.A.) is giving people is a map and a compass, and some instructions to use them. NuVal gives them G.P.S. - David Katz, chairman of the Yale-Griffin Prevention Research Center, discussing the NuVal nutritional scoring system. The Wall Street Journal Feb. 15, 2016 Feb. 7, 2016 Americans just don't have the same emotional connection to the brand. You just can't wave a magic wand and bring that to this market - you need something more compelling.. - Bill Chidley, partner at brand consulting firm ChangeUp in Dayton, Ohio, discussing the growth prospects for Tim Hortons in the United States. BloombergBusiness Feb. 17, 2016 From the Archive - A Decade of Insight The change would truly make soup the ultimate healthy simple meal as sodium levels for our entire soup portfolio falls to or below the important threshold of 480 milligrams per serving.. - Carl Johnson, then the senior vice-president Activia and Actimel are sold in 30 count countries. So, if you have a question about our future, the answer is very simple. We are going to roll out in the other countries where we are No. 1.. - Franck Riboud, then the chairman and chief executive and chief strategy officer for the Campbell Soup Co., officer of Group Danone, speaking at the Consumer discussing the company's reduced sodium initiative at the Consumer Analyst Group of New York conference. Food Business News 62 FOODBUSINESS NEWS ® Analyst Group of New York conference in 2006. Food Business News March 7, 2006 March 7, 2006 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