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OTHER BUSINESS360 SOLUTIONS... Insights & Outsights, a light-hearted annual retrospective (2013 and 2014). Email us for more | | Subject: | FOOD BUSINESS NEWS | | Period: | February 13, 2016 to February 20, 2016 | | Geographies: | Worldwide | | Categories: | All Categories | | Contents | |
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|  A preview of Euromonitor’s 2015 global consumer survey results reveals that Millennials and Gen Z – consumers under 30 – are leading the shift from computers to mobile devices such as smartphones and tablets. This shift includes young people of the growing middle classes in emerging markets. Among other insights: Paid advertising, while still influential and important, is losing ground to product endorsements and opinions shared by family and friends on social media. Fifty-nine percent consider these recommendations to be very or extremely influential. Despite the upsurge in home food preparation, time-strapped consumers still buy packaged food and ready meals, especially “all natural” products. Lastly, consumers struggle to link... More "Top 6 Insights from the 2015 Global Consumer Trends Survey", Euromonitor International, February 12, 2016
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 A relatively mature, though still uncommon, method for researching advertising concepts is gaining traction among marketers because of its ease-of-use, reliability and cost-effectiveness compared to standard focus groups. Used by AcuPOLL research, the combination of qualitative (groups watching ads then voting) and quantitative (copy testing) is known as “qual-quant.” The candy bar Butterfinger (Nestlé) used qual-quant to test ads being considered for the brand’s return to the Super Bowl. Faced with a shortage of development time, the ad team turned to AcuPOLL for speedy and “actionable” consumer input, and was happy with the results, according to the brand manager.
"How Butterfinger Used a Safety Net for 'Bolder Than Bold' Ad", Advertising Age, February 09, 2016
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 Unilever says it has identified the sources of all non-hazardous waste it generates and has devised ways to direct it away from landfills. A year ago, Unilever said 240 of its factories had figured out ways to dispose of non-hazardous waste without using landfills. Another 400 sites – factories, warehouses, distribution centers and offices –in 70 countries have now been added to the list. The company applies a four-pronged “R” approach to waste disposal: reduce, reuse, recover or recycle. The achievement proves that “waste can be seen as a resource with many alternative uses.”
"Unilever Achieves New Milestone, Collaborates to Fuel Global Zero-Waste Movement", Sustainable Brands, February 09, 2016
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 Breakfast cereal maker Post Holdings is guardedly optimistic after reporting sales growth improvements in recent months, but nevertheless expects stagnant growth over the long term. First quarter (ended December 31) profit was $25.5 million ($0.16) a share), a big improvement over last year’s first quarter loss of $97.3 million. Sales were up 16 percent to $1,249 million from a year ago. “But we are not banking on growth,” said CEO Rob Vitale. He said volumes of the company’s largest brand, Honey Bunches of Oats, were up three percent, but incremental volumes dropped 12 percent – “flat performance for the brand.”
"Post 'not banking on growth' in cereal", Food Business News, February 08, 2016
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|  American and international food authorities continue to reassure consumers that GMO foods are safe, but the message may not be sinking in, a market researcher says. Retail sales of non-GMO foods and beverages were about $200 billion in 2014, and will rise 65 percent to $330 billion by 2019. This contrasts with an expected 13 percent growth rate for all foods and beverages. However, there is some confusion in the market. Consumers often assume that non-GMO foods are organic. But, though all organic foods are non-GMO, not all non-GMO foods are organic. Non-GMO foods are certified after testing by private organizations like the Non-GMO Project. Organic certification is overseen by the federal government, which makes sure synthetic... More "Non-GMO Growth, Organic Label Debate", Prepared Foods, February 08, 2016
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 Euromonitor analysts picked ten German food and drink launches from 2015 as the “most innovative.” At the top of the list is Knorr (Unilever) Dry Seasoning for Lasagna, which touts its “naturalness” and “fewer, simpler” ingredients. The product shows that the “natural” food claim is important in Germany. Second is a no-carb pasta substitute from The Netherlands (Konjac root noodles), an example of another trend: low-carb claims doubled from 2014 to 2015. Other innovations from Germany: a gluten-free snack drink made with quinoa and matcha tea; a cheese wheel (Leerdammer Schnittkäse) that claims “deli fresh” and “cut from the loaf;” and a low-calorie soft drink (Helga) based on freshwater microalgae chlorella.
"Ten Innovative Food And Drink Launches In Germany", Blog, Mintel, February 04, 2016
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| Companies, Organizations | | | | Home baking entrepreneurs who live in Wisconsin are out of luck. Of the 40 or so U.S. states that have laws regarding the sale of home-baked goods, either from the home or at other venues like farmers’ markets, Wisconsin is the most restrictive and punitive. A cottage business in the state may not sell muffins, cookies, cakes, or breads. Violations are punishable by up to $1,000 in fines and six months in jail. Obtaining a license requires a commercial kitchen that can cost up to $80,000 to build or $1,000 a month to rent space in a commercial kitchen. A less restrictive “Cookie Bill” fermenting in the state legislature is opposed by the bakers’ trade organization, not because of the potential competition, it says, but because of... More "Wisconsin Hates the Muffin Man", Freedom Works, February 04, 2016
The changing dietary habits of American consumers – concerns about processed foods and sugars, less time for baking – have driven the bake mix industry, and packaged foods in general, into the doldrums. Betty Crocker cake mix sales were down six percent as of May 2015, the end of its last fiscal year. They have rebounded somewhat since then, mainly because of price cuts to keep pace with competitors like Duncan Hines. Meanwhile, the refrigerated dough business (Pillsbury) has suffered some decline, but not as steep as Betty Crocker’s. The declines reflect trends in the overall cake mix and refrigerated dough categories. Still, home baking hasn’t gone completely out of style. General Mills is making sure of that with ramped up... More "General Mills' Betty Crocker, Pillsbury cope with baking slump", Star Tribune, January 30, 2016
| Springer, February 15, 2016 Best Media Info Bureau, February 15, 2016 Business Standard, February 13, 2016 Bloomberg Business, February 11, 2016 Mintel, February 09, 2016 Reuters, February 09, 2016 Sustainable Brands, February 09, 2016 Food Business News, February 09, 2016 Natural Products Insider, February 09, 2016 The Wall Street Journal, February 09, 2016 | |
| Innovation & New Ideas | | | |
A San Francisco “post agrarian” restaurant's goal is to rethink the restaurant business to focus on helping the environment through sustainable design. The Perennial's menu includes, for example, plant-centric starters such as sunflower Caesar salads made with aquaponic lettuces and entrees like pastured beef (four-ounce portions) with blistered broccoli leaves. Also featured is a house bread made with kernza, a perennial grass developed by the Land Institute in Kansas as an alternative to wheat. Kernza grows deep roots so it more effectively stores carbon, wards off pests, prevents soil erosion and fights other problems associated with “annual monoculture.”
"How one restaurant designed itself around preventing climate change", Mashable.com, February 13, 2016
Low- or no-carb fans looking for an alternative to wheat bread will be pleased by this innovation. “Cloud bread” contains only four ingredients, not one of which is carb-rich grain. Online bakers who have tried it post “rave reviews,” despite the fact that the recipe – using only eggs, cream cheese, cream of tartar, and a packet of sweetener – requires a lot of steps and time. The result is fluffy patties that are gluten- and carb-free, and rich in protein. They can be used as sandwich and hamburger buns in a low-carb (e.g., diabetic or Atkins-style) diet. And, they can be toasted and topped with jam “for a tasty breakfast.”
""Cloud Bread" Is the Latest Food Trend Exploding on Pinterest", Cosmopolitan, February 03, 2016
| Food Business News, February 11, 2016 Fortune, February 10, 2016 Advertising Age, February 09, 2016 The Wall Street Journal, February 08, 2016 Fast Company, February 07, 2016 | |