We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

This is a general newsletter - click here to create something specific to your interests

Search criteria:
  • Ready-to-go newsletters on topics you choose, in your template
  • We prepare the content for you
  • You review, edit and click Send. Easy!
Read more about SmartNews360
  • A competitive intelligence leader for 20 years
  • Helping top corporations with research and analysis
  • From quick projects to ongoing support and outsourced services
Read more about Business360
Period: October 28, 2018 to November 4, 2018
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

Kroger Fund Food Waste Prevention Curriculum For El-Sec Students

Grocery chain Kroger has joined a Zero Hunger | Zero Waste partnership with World Wildlife Fund (WWF) to prevent and recover food waste in U.S. elementary and secondary schools. WWF, whose WIld Classroom provides an environmental curriculum for teachers and parents, is expanding the curriculum with the help of a $400,000 grant from Kroger’s foundation to focus on promoting food conservation education and best practices. The Food Waste Warrior Toolkit, a classroom-friendly curriculum that aligns with USDA and state educational standards, turns the school cafeteria into a classroom to inspire students to become Zero Heroes by making a lifelong commitment to reduce food waste. The free toolkit was tested in Washington, D.C., using resources from science, math, ecology, conservation, and sustainability.

"Kroger Partners with World Wildlife Fund to Educate Students About Responsible Food Practices", PR Newswire, October 08, 2018

Austin’s Eateries Must Recycle Unsold Food – Or Compost It

Austin, Texas, has barred its restaurants from trashing unsold made-to-order and other processed foods, the city’s Universal Recycling Ordinance (URO), whose goal is greater sustainability, requires eateries to compost food scraps or give them away. Food enterprises covered by the new law include restaurants, shops, and farm markets that serve made-to-order food, as well as places that prepare and process food. Employees of these establishments are required to receive training in handling the waste. The ordinance also covers dirty or used paper, like cardboard, paper towels and napkins; flowers, and landscape trimmings from restaurant plants and gardens. Violators can be fined as much as $2,000. According to a local government study, 37 percent of materials sent to landfills is organic and could be donated or composted.

"US city bars restaurants from throwing away food waste", World Economic Forum , October 12, 2018

Kiwi Scientists Figure Out How To Convert Fermented Plant Pulp Into Flour

New Zealand scientists have developed a technology that transforms pinot noir grape – and other plant – fermentation by-products into zero-waste, gluten-free, vegan, low-carb, low-fat, fiber- and nutrient-rich flour. Greenspot Technologies has successfully created flour from pinot noir, sauvignon blanc, apple, beetroot, orange, carrot and parsnip pulp. The sophisticated fermentation process was developed in the research labs of the University of Auckland. The key to the process is the conversion of sugars in the pulp into nutritious protein. The flours can be used to make bread, snack bars, protein bars, biscuits, vegan products, pasta, pizza, or as a dietary supplement. The start-up is using an investment of $782,700 to spread the word in France.

"Could this zero waste, gluten-free, vegan, low-carb NZ pinot noir flour be the next superfood?", Stuff.co.nz, October 16, 2018

Panera Hopes To Convince Consumers That Bread – Especially Its Bread – Is Good For You

A company with the word “bread” in its name has a ready-made problem in the era of low-carb eating: how to convince consumers that bread is not only not harmful, it’s actually good for you. Panera Bread CEO Blaine Hurst, noting that consumers need to know that bread is definitely not a problem, says his company is rolling out a whole-grain policy and a streaming television show that highlights how healthful bread can be. Panera announced it has begun labeling its bread to list whole grain content per slice, roll, or bagel, and on breads made with more than 50 percent whole grains. The company wants to make things more straightforward, both setting itself apart from the competition and educating customers. Its original series ("Food Interrupted," streaming online and on the chain's Facebook page) rarely mentions Panera, instead focusing on different types of foods. It kicks off with a grain-centric episode starring New York City chef Marcus Samuelsson.

"Panera is reinventing bread as 'healthy' as sandwich chains like Quiznos and Subways struggle to survive", Kate Taylor, October 17, 2018

After Some Genetic Manipulation, Cottonseed-Based Foods May Soon Find Their Way To Market

Now that the USDA has opened the door to farmers who want to grow a cotton plant genetically modified to make the cottonseed edible for people, consumers may soon have available a protein-packed food source that could help raise the economic prospects of cotton-growing countries beset with malnutrition. The FDA needs to approve the seeds as food for humans and animals, But once approved, high-protein cottonseed meal – what remains after the oil is removed – could be turned into flour for use in breads, tortillas, and protein bars. Roasted and salted whole cottonseed kernels can be consumed as a snack or used to make a peanut butter type of paste, Ordinary cottonseed is unfit for humans and many animals to eat because it contains a toxic chemical. But Texas scientists used so-called RNAi, or RNA interference, technology to “silence” a gene, virtually eliminating the toxic compound from the cottonseed.

"Could Cotton be the next superfood? Regulators give go ahead to 'protein packed' cottonseed (and say it tastes like a chickpea)", MailOnline, October 17, 2018

Heirloom Wheat Seeds Are The Holy Grail For This Illinois Baker

An Illinois entrepreneur intrigued by the heirloom grains once commonly grown in the U.S. but long disappeared, decided to open a bakery that would make the breads she craved. Five years ago Ellen King opened Hewn Bakery in Evanston. She partnered with a local farmer and with a Washington State scientist and wheat breeder. King was advised to research old wheat varieties – there were 10,000 in 1900 – such as Rouge de Bordeaux, Turkey Red, and Marquis. Numerous queries found a college professor with 2.2 pounds of Marquis wheat seeds. King planted them to produce 30 pounds the first year. They hope eventually to have 3,000 seeds, which would yield enough to make bread and save seeds.

"Rediscovering heritage wheat with Ellen King", The Herald-Palladium (St. Joseph, Michigan), October 17, 2018

Smartphone Technology Zips Midnight Cookie Company’s Treats To The Consumer

Seattle-based Midnight Cookie Co. has several physical locations in Washington state, but it really thrives on delivering its treats to smartphone customers in the region. The company offers 13 varieties of cookies, everything from chocolate chip to s'mores, a seasonal chef's special, and vegan, that range between $1.75 and $1.95 each. It’s expensive, especially considering the delivery service charge, and a tip the person who brought you the goods. In return you get convenience, simple ingredients, and a sizable cookie. Also available for delivery are Full Tilt Ice Cream pints, Lighthouse Roasters coffee, 2 percent, chocolate, skim and whole milk, Coca-Cola products, and munchies such as Hawaiian Chips.

"Cookies delivered to your door, even late, in Edmonds, Everett", The Daily Herald (Everett, Washington), October 18, 2018

Cold Plasma Technology: Future Food Could Easily Be Made Mold-Free

Plant scientists in Australia are testing the use of cold lightning plasma technology to extend the life of fruits and vegetables by keeping them mold-free. Food passes under a cold “flame” plasma, similar to lightning in a storm, that kills bacterial, fungal and viral contaminations. Plant scientist Kirsty Bayliss says the technology could result in a higher yield, greater revenue, and a chemical-free product that is more attractive to buyers. She has worked extensively with strawberry and avocado growers, treating mold and extending shelf life. "We've had avocados that are three weeks after harvest and are still fresh," she says, adding that the next major step for the technology is to create a company and garner investment.

"Cold lightning keeps food fresh", Daily Business Alerts (Australia), October 19, 2018

Target Is Testing App That Highlights Foods Nearing “Best Used By” Dates That Sell At A Discount

A Canadian start-up that developed a food waste app is being tested at select Target stores in the Midwest and with the Loblaw (Canada) grocery chain. The Flashfood app pinpoints food close to the "best used by" or expiration dates so that users can pay via the app and then pick up the deeply discounted food at the store. Flashfood takes a cut of each sale. Stores benefit by selling food that would otherwise be tossed into the dumpster, and consumers benefit by getting lower-priced food that is still perfectly edible. Target’s goal is to reduce overall retail waste by 70 percent by 2020, and is moving forward with strategies that include waste-stream audits and an in-store tracking program to prevent wasted food at some of their stores,

"App aimed at cutting food waste wins pilot at select Target stores", Star Tribune (Minneapolis, MN), October 21, 2018

Big Food Adjusts The Portfolio To Lure Big Spending Millennials, Gen Z-ers

Big food makers, including J.M. Smucker, General Mills, and ConAgra Brands, are looking to shed low- or no-growth businesses and refocus toward foods that will increase revenue among high-spending Millennials and Gen Z-ers. Smucker is selling its U.S. baking unit, including Pillsbury, to boost innovation in coffee, peanut butter, and snacks that can be touted as healthful. General Mills wants to divest five percent of its portfolio to pursue growth in cereals and yogurt with less sugar, among other things. Young execs at Mondelez International and Hershey realize that they need to market to younger consumers who have no loyalty to established brands. With Millennials embracing cheaper and more convenient frozen meals, ConAgra, which in June agreed to buy Pinnacle Foods to expand in the freezer aisle with brands such as Birds Eye and the Gardein line of vegetarian products. But it is likely to jettison some Pinnacle brands that don’t fit the strategy.

"Selling a Legacy: Food Companies Seek to Boot Their Dated Brands", Bloomberg, October 22, 2018

Third Starbucks Princi Bakery Opens In Manhattan

Starbucks opened its version of the Milan-based bakery created by famed Italian baker Rocco Princi this month in New York City. The location provides consumers with a boutique bakery and café. It is the third bakery in the United States, following openings in Seattle and Chicago. The Starbucks Princi resembles Princis original Milan bakery, with natural materials, earth-colored stone, hand-blown glass and a 20-foot wall of curated ingredients to create a feast for the senses. The store is located in 40-story skyscraper in the city’s Theater District, not far from Times Square. 

"N.Y. Starbucks Princi Opens This Week", QSR Magazine, October 22, 2018

German Airport Foodservice Company Tests Surplus Food Distribution App

The foodservice subsidiary of Munich Airport is testing an app that lets airport visitors, passengers, and employees order surplus food from the airport’s eateries at discount prices. The food is available for pickup between 8:00 pm and 9:30 pm every day. The first restaurant at Munich Airport to join the Allresto pilot project is Surf & Turf in the Munich Airport Center (MAC). A Danish start-up created the "Too Good To Go" app – its goal is to avoid food waste, save money, and foster sustainability – which is now running in nine European countries.

"Munich Airport announces partnership with "Too Good To Go"", Travel Daily News, October 22, 2018

No Longer Discarded, Experimental Spuds Head To Oregon’s Food Banks

Until recently, the batches of experimental potato varieties grown at an Oregon agricultural research facility were deemed unsuitable for commercial sale and carted off to landfills. But thanks to a partnership between the Hermiston Agricultural Research and Extension Center and the Walchli Farms potato processors, most of the potatoes will go now to the Oregon Food Bank to be distributed to community food pantries across the state. The endeavor involves many hands: donated labor and equipment to harvest the potatoes; trucks provided by a trucking company; donated processing, washing, and packaging; and storage provided by a local farmer. The total haul surpassed 100,000 pounds of potatoes.

"Local partnership sends surplus potatoes to food banks", Capital Press, October 23, 2018

Using, Rather Than Tossing, Surplus Foods Saves A Lot Of Money For Family Of Four

A Boston globe writer who decided earlier this year to spend more time with her children says she needed to trim grocery costs to make up for lost income.  By cutting food waste – using instead of throwing away things like wilted celery and cherry jar syrup – she got her monthly grocery bill down to about $420. That’s considerably less than a “liberal” grocery budget of $1,016, and $100 less than what the USDA calls a “thrifty” plan of $520 for a four-person family with young kids. At a time when the average American family wastes about $1,600 in food a year, Elspeth Hay says preventing food waste wasn’t really a chore this summer: “frugality tasted more like freedom.”

"How to reduce food waste and live frugally", The Boston Globe, October 24, 2018

Products & Brands  

Protein-Based Beverages From Foundation Fitness Now On Walmart Store Shelves

Foundation Fitness’s four newly-launched brands of canned protein beverages are now available in 2,500 Walmart stores. Each line – protein water, protein nutritional shake (made of whey), plant protein shake, and coldbrew with collagen – comes in a variety of flavors. Minimum amount of protein is 20 g per serving (in the collagen coldbrew), with the highest at 30 g per serving (the nutritional shake). The company debuted the brands earlier this month at the National Association of Convenience Stores (or NACS) show, an indication of its strategy to focus on convenience stores and gas station retailers as well as mass grocery retailers.

"Protein drink newcomer Foundation Fitness launches at Walmart nationwide", Beverage Daily, November 22, 2018

Developed by Yuri Ingultsov Software Lab.