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Subject:
FOOD BUSINESS NEWS
Period: July 21, 2019 to August 25, 2019
Geographies:
Worldwide
Categories:
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
Contents
 

Coca-Cola Ireland Moves To 50 Percent Recycled Plastic Packaging

Coca-Cola Ireland announced that all of its 500 ml and smaller packs are now being made from 50 percent recycled plastic (rPET). “Take-home" packs, which include all bottles larger than 500ml, have moved to 25 percent rPET. The recycled material will be incorporated across Coca-Cola's full portfolio, which includes Coca-Cola, Coca-Cola Zero Sugar, Diet Coke, Fanta, and Sprite. The company said the investment in recycled PET, combined with other sustainability measures across its packs, will take approximately 2,000 tons of virgin plastic from circulation in Ireland each year.

"Coca-Cola Ireland Moves To 50 percent Recycled Plastic In Its "On-The-Go" Packs", Hospitality Ireland, August 20, 2019

Family Bakery In Upper Wisconsin Focuses On Healthful Breads Made From Ancient Grains


A Michigan couple who started baking bread together for fun and relaxation eventually abandoned their careers and moved away from Detroit, eventually launching a bakery in Egg Harbor, Wis., north of Green Bay on Lake Michigan. Over the years Michael and Jenny MacReady’s bakery has expanded, hiring mostly retirees, but at its core has remained a family business that stresses healthful baked goods. Bread baker Michael makes whole grain breads, turning out loaves made from locally grown emmer (farro), spelt and einkorn, and rye flour. The MacReady Artisan Bread Company is now famous for its bread, which is wholesaled to local restaurants, but also for their sandwiches, soups, pastries, and pies.  

"Career-minded couple finds new life as bread-makers in Door County", The Milwaukee Journal Sentinel, August 19, 2019

Grain, Baking Groups Urge Maintaining Carb Intake Levels

Representatives of the American Bakers Association (ABA) told a U.S. dietary guidelines advisory panel recently that carbohydrate intakes should remain at the 2015 recommended level of between 45-65 percent of daily calories.  Registered dietician Kathy Wiemer also recommended six servings daily of traditional grains with at least half as whole grains, “given that Americans continue to under-consume whole grains.” She also urged American to eat at least three servings of enriched grains. The recommendations in the advisory committee's scientific report, due next year, will form the basis of the 2020-2025 Dietary Guidelines for Americans (DGAs). Other organizations testifying before the panel as part of an umbrella group known as the Grain Chain included the Wheat Foods Council, the Independent Bakers Association, the Grain Foods Foundation, the Grain Chain, the North American Millers' Association, the Wheat Foods Council, the USA Rice Federation, and the Retail Bakers of America.

"Grain Chain, led by ABA, testifies on health benefits of increased grain servings", American Bakers Association, July 11, 2019

Clean-Label Vegan Bakery Rubicon Lands In Target Stores In Northern Calif.

Clean-label bakery chain Rubicon Bakers (Richmond, Calif.) is taking its campaign to “Bake a Better World” to Target Stores in Northern California, which have begun selling Rubicon’s handcrafted cupcakes, including three vegan flavors. The move aligns Target with a major consumer eating trend: plant-based food sales grew by 20 percent in the previous year, topping $3.3 billion and outpacing other foods sales growth by 10 times. Besides its vegan orientation, Rubicon is also committed to societal improvement, particularly the hiring of those with significant barriers to employment. Many employees come to Rubicon from life on the streets, from prison or recently recovered from substance abuse. Rubicon’s products are available in more than 2,500 stores nationwide. 

"Target Stores to Sell Rubicon Bakers Social-Mission Cupcakes", PR Newswire , July 08, 2019

Japanese Rice Vermicelli Maker Hopes To Ride Gluten-Free Wave In U.S.

Japanese rice vermicelli maker Kenmin (Kobe) has spent a year modifying its product to comply with U.S. import regulations and is now ready to launch here. The decision to export to the U.S. was based on the continuing popularity of the gluten-free diet craze. The company’s rice vermicelli is produced by steaming and drying mashed rice, and seasoning with pork and chicken extract. The U.S. imposes import restrictions on food containing meat extract, so the firm has not been able to sell the same product there as in Japan. The company plans to sell its Yaki Be-fun brand at supermarkets for about $2 a bag, and aims to sell a million packages in fiscal 2020.

"Kenmin’s rice vermicelli to enter U.S. market", The Japan News by The Yomiuri Shimbun, July 05, 2019

Dominique Ansel Of Cronut Fame Honors N.Y. With Whimsical Treats

N.Y.-based French pastry chef Dominique Ansel, creator of the hugely popular cronut six years ago, is celebrating his fifteenth anniversary by honoring the Big Apple with his “New York Collection.” The whimsical assortment comprises nine sweet treats molded to look like classic symbols of the city. Among the creations are a "bagel and cream cheese" graham-cracker meringue, a tiramisu in the shape of a bodega coffee cup, a fluffy street-cart pretzel, a pizza slice, a hot dog with a mustard squiggle, and more. Available until Labor Day, Ansel’s creations were created using a 3-D printer to make the molds. Prices range from $7.25 to $9, only at Dominique Ansel Bakery on Spring St. in Manhattan.

"Trending Cronut creator turns NYC icons into pastries", The New York Post, July 03, 2019

Better Ingredients, Better Pizza – For Breakfast?

A recent survey of 9,000 customers commissioned by mobile pizza-ordering and delivery service Slice found that 53 percent preferred cold pizza for breakfast than cereal or eggs. Though it’s a finding that many nutritionists and cereal makers may find indigestible – some consider pizza at any time of the day a no-no – others argue that pizza has more nutrients than cereal or doughnuts. For example, a New York-based nutritionist says a slice of pizza contains more fat and much less sugar than most cold cereals, “so you will not experience a quick sugar crash.” Pizza also has more protein than a bowl of cereal. If the idea of pizza-for-breakfast catches on, “some pizza purveyors may want to think about opening earlier in the day to take advantage of the demand for pizza in the morning.” 

"Bacon, Egg, and Cheese? No Thanks, I'd Rather Have Pizza, Say Half of Americans", 24/7 Wall St., July 02, 2019

Bimbo Bakeries Says Downsized Households Deserve A Downsized Loaf Of Bread



The Arnold, Brownberry and Oroweat bread brands of Bimbo Bakeries USA have single-person household in minds with their new Simply Small 10-slice bags. The idea is to provide just the right ammoungt of bread needed by smaller households while avoiding food waste. The single-person household is no small demographic: twenty-eight percent of U.S. households fit the category. And they often skip buying bread because they just don’t eat a regular loaf. Simply Small is available in Honey Oat and White with Whole Milk varieties under all three labels. They have no artificial preservatives, colors or flavors, no high fructose corn syrup, and no trans fat. Simply Small breads are available at major retailers on the East and West Coasts at about $2.49 a package.

"Bimbo Bakeries Bread Brands Launch Loaf For Single-Person Households", The Shelby Report, June 28, 2019

Hilton Hotel Chain To Send Its Cookie Dough Into Outer Space


U.S. hotel chain DoubleTree by Hilton has partnered with space flight appliance company Zero G Kitchen and NanoRacks, which provides commercial access to space travel, to launch a batch of its DoubleTree Cookie dough and a prototype oven to the International Space Station (ISS) as part of a microgravity experiment. With the launch, Hilton becomes the first hospitality company to participate in research aboard the space station. The husband and wife team at Zero G Kitchen responsible for the space oven concept said the DoubleTree Cookie was their first thought when they began creating an oven to make space travel more comfortable.

"First-Ever Space Oven and Microgravity Baking Experiment", Space Daily, June 27, 2019

 
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