Walmart To Slash Grocery Prices By $1 Billion To Boost Store Traffic

Walmart Stores is hoping to bolster its 2011 comparable stores sales gains by reducing grocery prices by $1 billion, a move that will be difficult for grocery competitors to match. The price reductions, which Walmart calls “investing in price,” could have a negative impact on margins, according to analysts, but the company hopes the increase in store traffic will offset the drop in profit. In addition, the company believes that losses in the thin-margin grocery section will be made up in other higher margin areas, like clothing. Walmart’s 2011 grocery sales were $145 billion.

"Wal-Mart Plans To Reduce Grocery Prices By $1 Billion", Fox Business, March 28, 2012

New Device Based On Firefly Enzyme Provides Quick, Simple Detection Of Food Pathogens

British scientists have developed a simple device that senses food contamination using a version of the enzyme luciferase, which also produces light in fireflies. The Bioluminescent Assay in Real-Time (BART) allows the rapid – ten minutes to an hour – testing for food poisoning bacteria by detecting pathogen DNA. If present, the bacteria trigger the luciferase and produce light. The inventors hope to be able to develop the system to detect other diseases, such as HIV-AIDS.

"Firefly technology sheds new light", Press release, Cardiff University, March 19, 2012

Foods Consumed During Breakfast “Eating Occasions” Vary Widely Among Americans

Market researcher NPD Group reports that only one in five “eating occasions” experienced by Americans before 11:00 a.m. consist of a complete or full breakfast meal. Forty-three percent of breakfast-time occasions consist only of a beverage, such as coffee, but no food. Other such occasions include a small or mini meal (24 percent) or a snack (11 percent). About 38 percent of Americans limit themselves to one morning eating or drinking occasion, but 41 percent consume a small early morning meal and then a late morning beverage. NPD says knowing about morning eating occasions “helps food manufacturers size the morning opportunity …”

"U.S. Consumers Fuel Their Morning with A Mix of Eating and Drinking Behaviors, Reports NPD", Press release, NPD, March 21, 2012

Legislation In California Addresses Burgeoning “Cottage Food Industry”

Lawmakers in California are considering a range of food policy bills, including two that would permit sale of “cottage food products” prepared in the home. These products include mixed nuts, granolas, roasted coffee, baking mixes, baked goods and preserves that are barred from sale under current law unless they are prepared in licensed commercial kitchens. The legislation would require some state oversight, including the right to inspect home kitchens for cleanliness. The food processing industry is opposed to the measures because of food safety issues. But, according to the National Conference of State Legislatures, cottage food industry bills are picking up steam around the country as a "way to address that growing marketplace."

"California lawmakers consider food policy proposals", The Sacramento Bee, March 19, 2012

Truvia Unveils Low-Calorie Stevia/Sugar Blend For Baking

Cargill’s Truvia brand has launched a low-calorie stevia/sugar blend for use in baking. According to the company, Truvia Baking Blend bakes and browns like sugar, but has 75 percent fewer calories per serving than sugar. For baking recipes, sugar amounts can be replaced with half as much Truvia. A 1.5 pound, $6.99 bag of Truvia Baking Blend has the equivalent sweetness of three pounds of sugar (about seven cups). Half a cup of Truvia Baking Blend has 190 calories and provides the same sweetness as a cup of sugar with 760 calories.

"New Truvia Baking Blend Arrives on Retail Shelves: Offering Home Bakers 75% Fewer Calories, Naturally ", News release, Cargill, March 27, 2012

Is The Macaron The “New Cupcake”?

The French cookie known as the macaron, made from almond powder and egg whites and available in a variety of flavors and colors, is attracting increasing attention in cities around the world, thanks to the enthusiasm of pastry chefs. The macaron was invented in France at the tea house Ladurée 150 years ago. Pastry chef Pierre Hermé declared March 20 Macaron Day seven years ago, and the cookie’s popularity has grown ever since. In fact, “some pundits and foodie gourmands [are] calling the macaron ‘the next cupcake.’”

"Bakeries around the world offer free macaron for 'Macaron Day'", Yahoo! News, March 19, 2012

Will Bread Slicing Game Be The Best Thing Since Sliced White Bread?

A California game design and publishing company has developed a game for social/mobile platforms that consists mainly of, well, slicing digital bread and other baked goods. To play the game, “bakers” slice baked goods – bagels, cookies, waffles, challah bread, etc. Each slice earns  points. The game has two modes: Extreme Baking and Pastry School. According to the CEO of Sliced Bread Games – his title at the firm is Chief Baking Officer – Sliced Bread is “a culinary mobile game masterpiece.” A 99¢ version of the Sliced Bread game is available on the iPhone and iPad Touch, and a $1.99 version is available on the iPad.

"Sliced Bread Games Baking Up a Tasty Treat in Mobile Gaming", News release, Sliced Bread Games, March 22, 2012

Kraft Gathers Its Snack Products Under An Umbrella Named “Mondelez”

Kraft Foods is preparing to consolidate its far-flung snack product lines into a single – and separate – unit to be called Mondelez International. Mondelez – pronounced mohn-dah-LEEZ – will gather together products like Oreo cookies, Cadbury chocolate and Trident gum under one roof by the end of 2012. According to Kraft, the name, a neologism derived from Latin and other languages, is supposed to evoke the concept of a “delicious world.” The new unit is expected to have annual sales of $32 billion, 80 percent from beyond N. America.

"Kraft to call snack business Mondelez Int'l", News report, Reuters, March 21, 2012

Popcorn Touted As Nutrient-Rich Whole Grain Snack

People normally think of fruits and vegetables as the richest sources of the antioxidants known as polyphenols, but a recent study reports that whole-grain popcorn is an even richer source. A serving of popcorn – the only snack that is 100 percent unprocessed whole grain – packs 300 mg of polyphenols, compared to 114 mg per serving of sweet corn and 160 mg per serving of all fruits. The hulls of popcorn have the highest concentrations of polyphenols and fiber. But the researchers cautioned that though popcorn is nutritious, adding butter, salt and other high-calorie flavorings can turn the snack into a nutritional nightmare. They recommended eating air-popped popcorn for the lowest calorie count. Microwave popcorn and popcorn popped in oil both have twice as many calories as air-popped.

"Don't Forget to Eat Your Fruits, Veggies ... and Popcorn?", News report, HealthDay, March 27, 2012

The Stronger the Smell Of Food, The Smaller The Bite Size, Research Finds

Dutch research finds a correlation between the size of a bite of food and the strength of the aroma of that food, suggesting that aroma could provide a way to control portion size. Manipulating the odor of food could lead to a five to 10 percent decrease in the size of a bite consumed. For the study, participants were able to control portions of a custard-like dessert by pushing a button. Bite size was linked to aroma for the first and subsequent bites: the stronger the smell, the smaller the bite.

"Food aroma affects bite size", Flavour, March 21, 2012

Dietary Patterns In The U.S. Are Linked To Demographic Factors

Researchers have determined that there are five basic dietary patterns in the U.S., each of which is linked to demographic factors, including age, race, region, gender, income and education. The patterns were discovered through analysis of 21,636 questionnaires completed by black and white adults aged 45 and older. The five patterns are: southern (fried, processed meats, sugary drinks); traditional (Chinese and Mexican food, pasta, pizza, soup); healthy (fruits, vegetables, grains); sweets (snacks and desserts); and alcohol (proteins, alcohol, salads). The researchers found that blacks were more likely than whites to eat a southern dietary pattern and did not eat the alcohol pattern. And men, lower-income people and non-college graduates were more likely to follow the southern pattern.

"Researchers ID 'real' five food groups in the US based on eating patterns", Yahoo! News, March 14, 2012

The Right Snacks Can Help Dieters Lose Weight

Americans are getting more of their daily calories today from snacks than they did three decades ago, dietitian Megan Murphy writes. And they eat many more salty snacks (low- and high-fat), candy, nuts, seeds and cereals. Snacking on high-fat desserts like cake has decreased, but snacking on low-fat desserts has increased. However, she notes, snacking doesn’t necessarily have to contribute to the obesity epidemic and can be a healthy part of a weight-loss diet, if certain guidelines are followed: eat low-calorie snacks – 100 to 200 calories – to stave off hunger;  avoid sugary or fatty snacks; choose snacks rich in protein and fiber; carry healthy snacks with you rather than buying junk snacks; and eat smaller meals after snacking during the day. 

"Snack time: Eating between meals may help dieters lose weight, but keep it reasonable", Commercial Appeal, March 26, 2012

Baked Goods Company Says Its Nutritional Product Line Arrives At Just The Right Time

Bakery and nutraceutical products maker FACT Corporation says its new line of ready-to-eat brownies, cookies and muffins – based on the concept that nutrition leads to wellness – is “well-timed to fit market demand”. Recent product introduction meetings with major retailers “achieved positive results:” feedback led to some minor changes in the positioning, packaging and marketing support of the Nutrition First line of baked goods, expected to hit store shelves this fall. Bakery and snack channels in the U.S. have been growing steadily year over year, the company notes. Sales of packaged breads and sweet baked goods should reach $20.1 billion by 2014.

"FACT Corporation’s Ready-to-Eat Bakery Products a Fit for Current Market Trends", News release, FACT Corporation, March 26, 2012

New Breakfast Patterns Present Sales Opportunities For Restaurants

Restaurants could reap some major benefits from recently-reported trends in breakfast eating patterns, food writer Sasha Orman reports. A major finding of the NPD Group is that breakfast is no longer a single big-meal occasion, but tends to be spread across two or even three occasions: coffee early, a small meal or snack later, etc. NPD says this new pattern presents new opportunities to entice customers. But to get the most out of the trend, restaurants “have to know what items are selling.” With the trend toward a series of small meals, “lumberjack-sized plates” won’t bolster sales. Restaurants need to think small, versatile, flexible to maximize income.

"Restaurants Cashing In on Second Breakfast", Food and Drink Digital, March 23, 2012