Culinology - September 2016 - 48

PETITS fours What's cooking in Wal-Mart's test kitchen The 12,000-square-foot center opened this past June and features 10 test kitchens. Coming soon to Wal-Mart shelves are stuffed doughnut bites, vacuum-sealed paleo meals and Great Value brand organic frozen meals. These are a few of the items being tested in the retailer's new Culinary and Innovation Center at its Bentonville, Ark. headquarters. The 12,000-square-foot center opened this past June and features 10 test kitchens, including a studio-style chef's kitchen; replicas of the bakery and deli kitchens found in Wal-Mart's stores; a variety of stoves, ovens and microwaves that may be found in a consumer's home kitchen; an adult beverage testing lab and consumables testing lab; and a double-sided sensory testing lab. Healthier food in focus for CVS CVS Pharmacy is expanding its selection of healthier foods and beverages in more than 2,900 stores nationwide. Each week throughout the year, 100 stores will be enhanced with a curated assortment of national and niche betterfor-you brands, including Amy's Kitchen, Annie's Homegrown, Chobani, Vita Coco, Bai, Krave Jerky, Rhythm Superfoods and That's It bars. Additionally, the chain will add products to its CVS plans to add products to its Gold Emblem Abound line, which contains no artificial preservatives, flavors or colors. 48 | Culinology | SEPTEMBER 2016 Previously, the company had dedicated testing spaces scattered throughout its home office, said John Forrest Ales, director of corporate communications for Wal-Mart. "This facility gives us more room to test and puts all of our Wal-Mart US food and consumables testing areas in one space," Mr. Ales said. "For example, the sensory lab can accommodate up to 12 different tests at a time." Wal-Mart's teams test thousands of items a year, from organic frozen entrees to sparkling flavored water. In October, Wal-Mart will introduce a line of paleo meals that were tested at the center. "Our merchants came up with the concept and worked closely with a supplier to come up with flavors, develop the product and test packaging," Mr. Ales said. "Unlike traditional frozen meals, the paleo meal can be pulled out of the box and placed directly in the microwave without puncturing or venting the film. This meets the needs of our customers on paleo diets and provides the convenience of a frozen meal." Charles Redfield, executive vice-president, Food, Wal-Mart US, said the new facility represents Wal-Mart's mission by "advocating for our customers by creating exciting items, ensuring quality and always delivering low prices."  line, Gold Emblem Abound, which is free from artificial preservatives, flavors and colors. The effort expands on a pilot initiative that began in 500 stores last year. "Since becoming the first and only national pharmacy chain to end the sale of cigarettes and other tobacco products, the No. 1 thing we've heard from our customers is the desire for healthier food options," said Judy Sansone, senior vicepresident of Front Store Business. "This year, we are continuing to expand the assortment, volume and shelf space dedicated to better-for-you foods and snacks offered in our stores nationwide." In addition to the 2,900 stores to stock more better-for-you products, another 360 stores will feature a broader selection of healthier foods in an expanded refrigerated section and more prominent displays of healthier snacks. In select locations, the company will also highlight products that suit special diets, including paleo, raw and vegan. CVS plans to promote healthy weekly deals and tag its shelves to identify items that are a good source of protein, heart healthy, gluten-free, sugar-free, organic and Non-GMO Project verified.

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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