COVID-19 Bashes Coca-Cola Global Sales Volumes April 21, 2020: 12:00 AM EST Coca-Cola reported flat first quarter revenues as global sales volumes slid 25 percent this month due to COVID-19 disruption. Q1 revenues were $8.6 billion, one percent less than the same period last year. Operating income declined by two percent to $2.38 billion. Unit case volumes of sparkling soft drinks declined two percent in the quarter, while juice, dairy and plant-based beverages were down six percent and tea and coffee volume declined six percent. The company said that volume at the end of February was growing by three percent – excluding China – and was on track to achieve its full-year 2020 targets. But disruption due to COVID-19 in global markets from March significantly impacted sales, as social distancing measures and quarantine orders were put in place by governments around the world.  The company expects continued reduction in away-from-home activity will have a “significant impact on second-quarter results.”[Image Credit: © THE COCA-COLA COMPANY] Martin White, "Coca-Cola sales volume declines 25 percent in April due to COVID-19 impact", FoodBev Media , April 21, 2020, © FoodBev Media Ltd

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Danone Surprises Market With Healthy First Quarter Financials April 21, 2020: 12:00 AM EST Danone posted first quarter like-for-like net sales growth ahead of expectations at 3.7 percent to $6.8 billion, as consumers stockpile and increase their at-home consumption. The company withdrew its full-year financial guidance for 2020 owing to the lack of visibility caused by the coronavirus pandemic. The Waters business reported a drop in net sales of 6.8 percent on a like-for-like basic due to closures in food service. About 40 percent of the division’s sales are normally consumed away from home. Its Essential Dairy & Plant-Based (EDP) unit recorded strong performance by its plant-based brands, Alpro in Europe and Silk in North America, and its top essential dairy brands such as Actimel, Danone and Danette in Europe, and Horizon and Two Good in the U.S.[Image Credit: © Danone S.A.] Emma Upshall, "Danone records stronger than expected first quarter results", FoodBev Media , April 21, 2020, © FoodBev Media Ltd

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Kellogg’s Launches Jumbo SNAX, Pushing Cereal-Based Snacks March 28, 2020: 12:00 AM EST Kellogg’s is hoping to extend four of its cereals into snacks as ‘Jumbo SNAX’. It has taken four flavors, Froot Loops, Apple Jacks, Corn Pops and Frosted Flakes and is making them available in snackable form. Kellogg’s talks about them as an alternative to popcorn while watching movies or as an ice cream mix-in. Its Frosted Flakes comes as Tiger Paws, paw-shaped cereal bites that have 150 calories and 15 grams of sugar per 1.25-cup serving. The products will be available as single serving packs and a resealable shareable bag. Jumbo SNAX will be available in stores from May with the multi-packs retailing for $5.49 and the multi-serve bags for $4.99. "Kellogg’s Jumbo SNAX makes cereal snacking even bigger", March 28, 2020

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European Corn/Rice Miller Invests In Two-Year-Old Vegan Snack Start-Up March 25, 2020: 12:00 AM EST British snack company Cheeky P’s, which markets a line of vegan, gluten-free, protein- and fiber-rich ”beer snacks” made from roasted chickpeas, has secured an investment from European dry corn and rice miller Dacsa. The two-year-old company, founded by a brother-and-sister team originally from Malaysia, has also nailed down distribution deals with companies like Epicurium, which supplies health stores, convenience stores, farm shops, and pubs around the U.K. Co-founder Gregory Goh said the fresh cash would enable it to extend its product portfolio, grow the team, and expand to more international markets. Dacsa, a rice producer in Spain and Portugal, has nine production plants in six European locations. "Vegan snack company gets financial backing", March 25, 2020

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New Flavor From Undercover Snacks Wins NEXTY Award As Best New Sweet March 19, 2020: 12:00 AM EST New Jersey-based better-for-you snack maker Undercover Snacks has expanded its line of chocolatey “crispy quinoa” snacks with a Dark Chocolate + Pomegranate flavor. Like all of its products, the new pomegranate variant is gluten- and nut-free and features crispy organic quinoa, premium dark chocolate, and pomegranate arils (seed coverings). Media company New Hope Network recently selected Undercover Snacks as a 2020 NEXTY Awards Finalist, and the Dark Chocolate + Pomegranate flavor was named Best New Sweet or Dessert. All of the company’s products are available for purchase on UndercoverSnacks.com, Amazon, and at participating retailers. "Undercover Snacks Launches New Dark Chocolate + Pomegranate Flavor; Delicious Better-For-You-Snack Selected as NEXTY Awards Finalist", March 19, 2020, © Undercover Snacks

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Pipcorn Achieves National Distribution Of Its Heirloom Corn Snacks March 18, 2020: 12:00 AM EST Heirloom corn snack brand Pipcorn (Bethlehem, Pa.), whose heirloom popcorn is already available nationally at Whole Foods Market, Sprouts Farmers Market, The Fresh Market, Central Market, and on Amazon, has expanded distribution to include certain Kroger locations. The company has also debuted its Heirloom Snack Cracker line, made from upcycled corn flour and available in Cheddar, Sea Salt and Everything flavors. The crackers are made sustainably with leftover corn flour from the brand’s Heirloom Cheese Balls. The Heirloom Snack Crackers will be available exclusively at Whole Foods Market nationwide in April and in other retail locations later this year. The company also launched Heirloom Corn Dippers in three flavors, Heirloom Cheese Balls in four flavors and Heirloom Vegan Caramel Popcorn this past year. "Pipcorn Unveils New Snack Line As It Enters National Retail Locations", March 18, 2020

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ReGrained’s New Puffs Product Launches Online After Expo West Cancellation March 17, 2020: 12:00 AM EST Unable to launch at the coronavirus-cancelled Natural Products Expo West in early March, U.S. snack producer ReGrained is unveiling its new upcycled Puffs product virtually with online buyer meetings for retailers and a limited presale trial offer. ReGrained Puffs are made with SuperGrain+, an upcycled product created using spent brewers’ grain. The Puff chips blend ReGrained SuperGrain+ and non-GMO organic corn, are expanded and then dried, rather than fried. The Puff chips contain 100 calories per 39-piece serving, no saturated or trans fats, and are “a good source of fiber.” To overcome purchase barriers caused by the coronavirus outbreak, the company is offering free shipping so online shoppers may more easily try the new product. "ReGrained launches upcycled Puffs online amid COVID-19 ", March 17, 2020, via BakeryAndSnacks.com, © BakeryAndSnacks.com

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Australian Snack Maker Uncle Tobys Expands Flavors In Healthful Breakfast Bakes Line March 17, 2020: 12:00 AM EST Australia’s Uncle Tobys, a manufacturer of breakfast cereals and snack items, has expanded its Breakfast Bakes range with Roasted Cashew & Vanilla and Peanut Butter flavors. Containing no artificial colors or flavors, the products in the range have an Australian Health Star Rating of 4 or 4.5 (out of 5). Other flavors in the range include Honey & Almond, Berry Harvest Flavor, and Apple & Cinnamon. The breakfast bakes are available at Coles, Woolworths, and independent supermarkets in Australia and New Zealand in 65g x 4-packs. Australia’s Health Star Rating is a front-of-pack labeling system that rates the overall nutritional profile of packaged food. "Uncle Tobys expands range of Breakfast Bakes", March 17, 2020, © FFC Information Solution Private Limited

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Utz Adds Indulgent And Healthful Snacks To Lineup March 16, 2020: 12:00 AM EST Utz Quality Foods LLC has expanded its product lineup with both indulgent and better-for-you snack foods. The new additions include: Evil Eye-flavor New Orleans style kettle potato chips; Non-GMO Project Verified and gluten-free Good Health Creamy Onion & Chive Veggie Chips; TGIF Buffalo Blue Pub Bites and Party Sticks Zesty House Fries snacks; Tortiyahs premium dipping tortilla chips; Boulder Canyon Gourmet Medley Kettle Style Potato Chips; and a thicker ridge-cut sea salt potato chip. "Utz Quality Foods Adds Several New Snacks To Product Lineup", March 16, 2020

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Magic Spoon’s Low-Carb, High-Protein Breakfast Cereal Gets Recognized In NEXT Trends 2020 March 16, 2020: 12:00 AM EST Magic Spoon, which describes itself as the “world’s first low-carb, high-protein breakfast cereal”, was identified by New Hope for innovating in the "More Protein Please" trend amongst exhibitors at the Natural Products Expo West 2020. Magic Spoon, which looks much like Cheerios, is developed to be a healthier version of favorite childhood cereal ‘without the junk, sugar, carbs or guilt’. It is also grain-free without wheat, rice or soy. The products comes in four flavors, fruity, frosted, cocoa, and blueberry and is kosher, GMO-free and keto-friendly. The company took over a year to formulate its cereals which are make from a milk protein blend, natural sweeteners, and oils and sweetened with monk fruit, Stevia and Allulose. Each bowl of Magic Spoon has 11gs of complete protein, just three net carbs per bowl and costs $1.39 (or $1.25 with a subscription).  "5 protein-packed companies innovating in 'more protein please' trend", March 16, 2020

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Bakery On Main Adds Paleo, Keto Snack Options To Portfolio March 15, 2020: 12:00 AM EST Bakery On Main (East Hartford, Conn.) is adding a certified paleo and keto Grain Free Cluster Trail Trek Blend line to its portfolio of gluten-free, Non-GMO Project Verified, and dairy- and casein-free snacks. The new Trail Trek Blend is the company’s answer to demands for low-carb and grain-free paleo and keto snacking options. The snacks contain six grams of sugar, less than seven grams of carbs, and Medium Chain Triglycerides (MCT) extracted from coconut oil. Available in an 8-oz. stand up resealable bag, the Grain Free Clusters are available in chocolate and maple vanilla trail trek blends. The suggested SRP is $6.99. "Bakery On Main Introduces Grain Free Clusters Snack Line", March 15, 2020

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Flavor And Color Trends That Will Impact The Snack Industry March 9, 2020: 12:00 AM EST Industry experts like IRI (Chicago) have found that most snack eaters in the U.S. identify taste/flavor as the top purchase driver for snacks, followed by colors. Pure flavors like cheese and chocolate will always dominate, but snack makers should also be aware that consumers look for combinations and variety, “from sweet all the way to hot.” In fact, over the past few years, there have been 4,160 flavor combinations introduced, more than half of which saw dollar growth in 2018 versus 2017. Future snack flavor stars and trends may include: sweet and sour combos like that found in dragonfruit; tart, sour, and fermented flavors (think yuzu); and savory and sweet applications featuring cardamom. Vibrant and bold colors continue to trend forward in snack and baked goods. These include the tried and true yellows and oranges popular in crackers, and the aqua, blue, and purple colors found in the baked goods category, especially in frosting applications. "Vibrant colors and bold flavors boost snack and bakery products", March 09, 2020

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Key Trends That Are Shaping The Evolution Of The Snack Industry In Asia March 9, 2020: 12:00 AM EST Several major trends – urbanization, industrialization, cultural expansion – are changing the way Asian consumers, especially Millennials, view snacking and are, in turn, changing the snacks industry. Rising living standards coupled with premiumization, meanwhile, are pushing younger consumers away from the tradition of three meals a day to the more flexible and accessible on-the-go snacking way of life. Other forces transforming the snacking landscape in Asia include: social media’s role in speeding the evolution and introduction of new snacks and flavors; accelerated food and beverage industry response to the demand for snacks that fit a busy yet simplified lifestyle; the rise of healthful, better-for-you, energizing snacks; and the emergence of “mindful snacking” that emphasizes sustainability, and ethical sourcing and production.  "Asian Millennials have evolved and so has snacking", March 09, 2020, via BakeryAndSnacks.com, © BakeryAndSnacks.com

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Snack Makers Tune Into The Buzz From Hot Pepper/Sour Flavor Combos March 9, 2020: 12:00 AM EST Inspired by the fact that more chefs are pairing peppers with sour flavors – and Americans are looking for more complicated snack flavors – makers of chips, candy, sauces, and drinks are increasingly combining hot pepper flavors with sour ones to create snacks that pack a flavor punch. Snack makers producing spicy-sour – also known as “spicy pucker” – products include: PepsiCo’s Doritos brand (Flamin’ Hot Limón and Ruffles Lime & Jalapeño) and Lay’s brand (Flamin’ Hot Dill Pickle); Kettle Brand’s pepperoncini-flavored chips; Roaring Brands (Feast & Fury, recently added a creamy horseradish flavor); and Trader Joe’s (chili-and-lime chips). "Spicy Pucker Is a Real Flavor, and It’s Everywhere", March 09, 2020, © The Wall Street Journal

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Industry Experts Ask: Will The Current Success Of Sourdough Bread Endure? February 25, 2020: 12:00 AM EST According to Nielsen data, total bread sales in the United States have been stagnant since 2015, showing little to no growth leading up to 2020. The phenomenon has made it hard for smaller players to stay afloat and has led to industry consolidation among big players. But one corner of the bread industry has shown signs of a comeback: sourdough bread sales grew about 11 percent from 2015 to 2019 to over $325.9 million, and sourdough is becoming more popular at restaurants. Last year, sourdough bread was on 14.3 percent of restaurant menus, up from 11.6 percent 10 years earlier. A Grand View Research study saw the market value of sourdough jump from $298.7 million in 2014 to $2.4 billion in 2018. But, industry observers wonder, is this a solid and enduring trend, or a flash in the pan?[Image Credit: © sandid from Pixabay] Darren Geeter, "How sourdough bread is staging a comeback amid a stagnant US bread industry", CNBC, February 25, 2020, © CNBC LLC

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Einstein Bros.’s New Bagel-Burrito Mash-Up Launches Nationwide February 25, 2020: 12:00 AM EST Colorado-based Einstein Bros. Bagels has launched nationwide a bagel and burrito mash-up dubbed the Bagelrito after testing it successfully at five locations in the Denver area last October. The "big, bold and easy to hold" Bagelrito is made with two cage-free eggs, thick-cut bacon, turkey sausage, three cheeses, hash browns, salsa, and green chilies in a flour tortilla hand-wrapped in Asiago bagel dough and baked fresh. Einstein Bros. Bagels has more than 700 locations in 40 states and the District of Columbia. [Image Credit: © PRNewsfoto/Einstein Bros. Bagels] "After Bagelrito Test Market Frenzy, Einstein Bros. Bagels Launches Ultimate Breakfast Mash-Up Nationwide", PR Newswire, February 25, 2020, © PR Newswire Association LLC

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Sara Lee Frozen To Acquire Cyrus O’Leary’s Pies February 24, 2020: 12:00 AM EST Sara Lee Frozen Bakery announced a definitive agreement to acquire Spokane, Wash.-based Cyrus O'Leary's Pies, known for its signature line of premium quality pies, The company started as a restaurant in 1981 and grew to a nationally distributed gourmet pie brand. Baked with made-from-scratch ingredients, Cyrus O'Leary's fruit and cream pies have earned a national reputation, winning 168 first place awards at the National Pie Championships over the past 20 years. Acquisition of the pie company is the most recent step in Sara Lee Frozen Bakery's plan to expand their presence in the in-store bakery (ISB) category that began with the acquisition of Superior Cake Products, Inc., in August 2019.[Image Credit: © Sara Lee Frozen Bakery] "Sara Lee Frozen Bakery Enters Into Agreement to Acquire Cyrus O'Leary's Pies", Business Wire, February 24, 2020, © Business Wire, Inc.

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Barilla’s Protein+ Pastas Are Now Made 100 Percent From Plant-Based Ingredients February 20, 2020: 12:00 AM EST Pasta company Barilla Group announced its Protein+ line is now made entirely with plant-based ingredients, specifically semolina durum wheat mixed with protein from lentils, chickpeas, and peas.  new recipe removes the egg whites from the formula, while maintaining the same great taste and "al dente" texture of traditional semolina pasta, the company says. The new formula includes shorter cook times to achieve al dente texture for all seven varieties: spaghetti, angel hair, thin spaghetti, farfalle, penne, elbows, and rotini. Protein+ pastas have the same amount of protein per serving (10g/2oz serving) as before, but now derived from plant-based sources. The pastas, a good source of iron, thiamin, folic acid, riboflavin, and niacin, are non-GMO project certified, vegan-certified, and kosher.[Image Credit: © PRNewsfoto/Barilla] "Barilla Reformulates Protein+ Line", PR Newswire, February 20, 2020, © PR Newswire Association LLC.

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Innovation Helping General Mills Advance In An Improving Cereal Market February 20, 2020: 12:00 AM EST Successful cereal innovations are helping General Mills grow and take market share. In the first half of fiscal 2020 the company had five of the top six cereal launches in the United States and it continues with new launches. It has introduced Trix Trolls cereal and is experimenting with premium products such as its Morning Summit cereal that has almonds as a first ingredient and retails for $13 a box in the club channel. CEO Jeffrey L. Harmening said its fiscal year-to-date retail sales were up 2% on the back of “innovation, great marketing and excellent in-store execution”. He pointed to compelling marketing ideas such as its Cheerios heart health campaign and Cinnamon Toast Crunch’s Cinnaverse campaign as examples of combining meaningful innovation with smart marketing. In broader comments, Harmening believes the US cereal market is improving and no longer declining, supported by improving macro and demographic trends with a return to growth in the number of households with kids and a stabilization in breakfast eaten-at-home versus away-from-home. "General Mills cereal strategy centered on compelling innovation", February 20, 2020

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Amateur Baker With a Passion For Artistic Flat Bread Ignites A Social Media Craze February 19, 2020: 12:00 AM EST An amateur baker and chef from Raleigh, N.C., whose passion is art and cooking, spends her time creating flatbreads elaborately decorated with colorful landscapes and intricate garden scenes. Blondie and Rye, as she is known on Instagram, uses thinly sliced spring onion for stems, spheres of beetroot for flowers, shredded capsicum for grass, and cherry tomatoes as rosebuds. Her handiwork has attracted the attention of an army of amateur bakers, with close to 95,000 Instagram followers keeping track of her “spectacular” breads, pastries and pies. The creations have spurred a craze for creative baking on social media.[Image Credit: © Blondie + Rye (Hannah P.) from Instagram] Alice Murphy , "Foodies are obsessing over the latest trend for 'garden flatbreads' - which come complete with capsicum 'grass' and cherry tomato 'flowers'", MailOnline (Australia), February 19, 2020, © Associated Newspapers Ltd

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Kellogg’s Develops Fully Recyclable Stand-Up Pouch For Its Bear Naked Range February 18, 2020: 12:00 AM EST Bear Naked’s Fully Recyclable Stand-Up Pouch Wins Packaging Award Kellogg’s Bear Naked granola now uses the first fully recyclable stand-up barrier pouch made for food packaging that’s available nationwide. Development took over 18 months and required the collaboration of five partner companies. Bear Naked’s goal was to produce a stand-up pouch that met its specifications and could be recycled at a retail store, not sent to a special processing center as earlier packaging required. Developing flexible packaging that can be more easily recycled is challenging because of the multiple layers in the material that are often held together by adhesives that impair recycling. This issue was navigated by using a nine-layer material from Berry Global, called Entour, which leverages a technology from Dow called RETAIN. The pouch won a Silver Award in Sustainability in the Flexible Packaging Association’s 2020 FPA Achievement Awards. "Kellogg’s Develops Recyclable Cereal Pouch: The Nine Essentials", February 18, 2020

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The Search For A Healthful Whole-Grain Bread That Appeals To The Masses February 18, 2020: 12:00 AM EST Bread makers who consider themselves purists – healthful ingredients only, no preservatives or other additives, no pre-slicing, no pan baking, and no plastic packaging – have had to deal with a harsh reality: the market often rejects what they’re selling. As Vermont baker Blair Marvin discovered, some compromise has been necessary though the goal – a soft, sliced, affordable, and healthful whole wheat bread – is still the goal. So Marvin and colleagues in a baking collective that is helped by the famous Bread Lab of Washington State University are working toward making a whole-grain loaf that’s familiar-looking and affordable enough to appeal to a mass audience. The result, dubbed “The Approachable Loaf,” is now made in 20 states, as well as in England, Canada, and Australia. Disguised as a standard-issue sandwich bread that kids will eat, the loaf contains fiber and other nutritious ingredients, but no chemical preservatives or additives (i.e., flavor enhancers or sugars), found in mass-produced whole-wheat breads.[Image Credit: © Wolfgang Eckert from Pixabay] Amelia Nierenberg, "The Whole-Grain Grail: A Sandwich Bread With Mass Appeal", The New York Times, February 18, 2020, © The New York Times Company

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Nostalgia For Their Jewish Roots Draws Bay Area Entrepreneurs Into Baking February 14, 2020: 12:00 AM EST Blame it on nostalgia for New York or Israel, or simply on a desire to launch a second career that harkens back to their early years. Whatever the reason, a number of entrepreneurs have opened (or re-opened) Jewish bakeries in the San Francisco Bay area recently. They include a kosher bagel shop in Berkeley; a bread bakery in San Leandro that specializes in making challah; and a home kitchen in Santa Clara that produces stretchy Yemeni flatbreads. New York native Sam Tobis, for example, moved to the Bay Area 12 years ago to attend UC Berkeley and decided to stay. Nevertheless, he longed for Jewish foods, ubiquitous in New York, and a connection to his roots. Three years ago he purchased Grand Bakery in Oakland, a long-running but now shuttered kosher bakery and has been evolving the 60-year-old legacy business, now a wholesaler, adding bagels as well as house-cured gravlax to the challah, hamentashen, and coconut macaroons that remain prominent offerings. Tobis may someday open a cafe that would expand Grand Bakery’s customer base beyond Jewish moms and rabbis.[Image Credit: © JAQ-WoJ from Pixabay] Janelle Bitker, "Jewish bakeries on the rise in the Bay Area", San Francisco Chronicle: Web Edition Articles (CA), February 14, 2020, © Hearst

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A New Twist On An Old Jewish Pastry Arrives For Valentine’s Day February 14, 2020: 12:00 AM EST An Israeli-inspired bakery with four branches in New York City has been selling – yes, for Valentine’s Day – a red, gooey version of the traditional Jewish chocolate-filled pastry known as rugelach. The “roselach” at Breads Bakery are made with marzipan, rose water, and sprinkled with raspberry. Redolent of roses, the roselach was invented by an Israeli restaurateur who joined forces with a Turkish chef to honor the pagan-inspired holiday in America. Even though the roselach is a strictly Valentines-only treat, the hope is that the traditional chocolate version, made with high-quality ingredients and baked fresh daily, will sell well year-round. Meanwhile, the innovative roselach costs $36 for a box of a dozen in store, or $50 shipped. [Image Credit: © Breads Bakery] Melanie Lidman , "For Valentines, ditch roses and try 'roselach' instead, says Israeli baker in NY", The Times of Israel, February 14, 2020, © The Times of Israel

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Texas Bakery Goes All Out For The Special Days Of February February 12, 2020: 12:00 AM EST Houston’s Three Brothers Bakery says it’s ready for Valentine’s Day, Mardi Gras, and even Leap Day. Sales of its Louisiana-style King Cakes for the Mardi Gras season – said to be as good if not better than those sold in New Orleans – have been brisk, even though Fat Tuesday isn’t until February 25. For Valentine’s Day, the bakery conducts a "Decorating with Love" class at which couples learn to decorate a cake “while having a special time together.” Three Brothers ends the month on Leap Day (February 29) with a special in-store promotion involving a coupon good for $29 off any purchase on that rare quadrennial day.[Image Credit: © 3brothersbakery.com] "February is More than Just Valentine’s Day at Three Brothers Bakery; ", PR Web, February 12, 2020, © Vocus PRW Holdings, LLC

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Mich.-Based Pizza Chain Offers Heart-Shaped Pies For Valentine’s Day February 10, 2020: 12:00 AM EST Sterling Heights, Mich.-based Jet's Pizza is celebrating Valentine’s Day this year with heart-shaped pizzas, bread, and cinnamon stix on Valentine's Day. The heart-shaped pizza includes premium mozzarella and one topping. Jet's Pizza is known for its Detroit-style, deep-dish pizzas made using fresh-daily dough, grated premium mozzarella, hand-cut vegetables, and sauce made from vine-ripened tomatoes and a proprietary spice and herb blend. With more than 380 stores in 20 states, Jet’s was ranked No. 14 in Pizza Today's 2019 list of top 100 pizza companies in the U.S. by gross sales.[Image Credit: © Jet's Pizza®] "Share the Love on Valentine's Day with Jet's Pizza", PRNewswire, February 10, 2020, © PR Newswire Association LLC.

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Sale Of Keebler Snack Business Puts A Dent In Kellogg’s 4th Quarter And 2020 Outlook February 6, 2020: 12:00 AM EST Shares of packaged-food company Kellogg have rebounded from a pummelling earlier this month when investors expressed disappointment with the company’s latest financial results and the 2020 outlook. Fourth-quarter earnings were $0.42 a share, compared with a loss of $0.24 a year earlier. But for the full year, Kellogg earned $2.80 a share, down from $3.83 a share, blaiming it on one-time charges and the impact of the 2019 $1.3 billion sale of its Keebler snack business. In addition, the company’s 2020 outlook failed to live up to analysts' expectations, sending shares lower. As the company pivots away from its iconic cereal business, whose sales have been soft especially in developed markets such as the U.S., it has been putting more emphasis on snacks and emerging markets. The company’s guidance for the current fiscal year includes an organic net sales increase of 1-2 percent versus last year, below the 2.1 percent Wells Fargo Securities had expected. Many were expecting more than two percent. Last year, organic net sales increased 1.9 percent.[Image Credit: © KELLOGG Company] Lawrence C. Strauss, "Kellogg Is Tumbling Because Its 2020 Outlook Is Soft", Barron’s, February 06, 2020, © Dow Jones & Company, Inc.

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Retro Parker House Dinner Rolls Find New Life In Top Restaurants February 5, 2020: 12:00 AM EST Parker House rolls, named after Boston’s Parker House Hotel where they originated in the mid-nineteenth century, are bucking a couple of trends in the U.S. baking industry. First, the bread and bakery products market is projected to grow at a dismal 1.5 percent from 2020 to 2023, but Parker House rolls are surging, at least among chefs. And second, they are supremely “anti-artisanal:” in fact, it’s hard to find a “whiter” dinner roll in this era of low-carb, high-protein diets. But the modest Parker House roll is finding a home in the kitchens of top restaurants across the country. Prominent San Francisco Bay Area chef Joshua Skenes, for example, has been making the rolls for eight years. His lard-glazed version is pre-baked then finished beside an open hearth and served piping hot with high-fat butter. The secret to the Skenes version is fresh-milled flour, he says. Cookbook author Mitchell Davis says Parker House rolls are the prime example of the “casualization” of chefs’ desires to upgrade homey foods.[Image Credit: © Sabine Schulte from Pixabay] Larissa Zimberoff , "Why classic white bread dinner rolls are suddenly trendy", Bloomberg/Longview News Journal, February 05, 2020, © Longview News-Journal

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Hummus Pizza: A Marriage Of Two Popular Food Trends February 2, 2020: 12:00 AM EST The plant-based meals craze has shouldered its way into Portland, Maine’s Olive Café and a couple of other eateries that combine two popular food trends – Middle Eastern hummus and pizza. The Olive Café began testing hummus pizza topped with fried okra as a special about two years ago. Grilled pizza restaurant Coals Bayside’s off-menu hummus pizza gained buzz at its locations in the Bronx and Port Chester, N.Y. Coals Bayside’s grilled pizza is topped with hummus, onions, cherry tomatoes, arugula, and spicy oil, and is vegan. In September, Maine's largest school district added hummus pizza to its lunch menu. The Mediterranean pie is "familiar to the kids and incorporates something for the vegans." The pizzas consist of flatbread and hummus with chopped vegetable toppings.[Image Credit: © muzo25 from Pixabay] "Vegan Kitchen: Hummus pizza is rising", Portland Press Herald, February 02, 2020, © Press Herald

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N.J. Bakery Uses “Old World Recipe” To Make 10,000 Loaves Of Bread Daily For Retail Grocers February 2, 2020: 12:00 AM EST Anthony and Sons Bakery of Denville, N.J., operates a store and cafe where customers can sit and lunch on daily sandwich specials like The Cuban: roasted pork loin with Swiss, ham, and honey Dijon mustard between two slices of freshly baked bread. But behind that café – and the real money maker for the Dattolo family – is a 65,000-square-foot redbrick industrial building housing a wholesale bread baking operation that churns out 10,000 loaves of bread daily using 50,000 pounds of flour and an old-world recipe brought from Sicily to Brooklyn in 1952. The bakery employs 180 in Denville and the Succasunna area. Their loaves are frozen – applying a secret “EZ FreeZer to Oven” technology – and shipped to retailers including Wegmans, Wawa, Trader Joes, BJs, and Whole Foods.[Image Credit: © Anthony & Sons Bakery, Inc.] Gene Myers, "Loads & loads of loaves; NJ bakery, using old-world recipe, makes, ships 10,000 bread loaves daily", Morristown Daily Record, February 02, 2020, © USA Today

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Reporting Strong FY 2019 Revenue Growth, Coke CEO Says “The Right Strategies” Are In Place January 31, 2020: 12:00 AM EST Coca-Cola’s organic revenue in fiscal 2019 grew six percent – two points ahead of the initial forecast and at the top end of the company’s long-term growth model. Revenue growth was three percent in North America, 13 percent in Latin America, and five percent in both Europe, Middle East and Africa (EMEA) and Asia. Net income attributable to shareowners of Coca-Cola was $8,920 million, or $2.09 a share, a 39 percent increase from $6,434 million, or $1.51 per share, in the previous year. “We see the right strategies taking hold,” CEO James Quincey said, “supported by the right partners, underpinned by a growing and vibrant industry, but we’re just getting started.” CFO John Murphy said the company expects to achieve results well within its long-term growth targets for revenue, profit, and earnings per share for 2020, despite a projected “mild currency headwind.” Investment bank Morgan Stanley said the company offers a “clearly superior” long-term growth outlook versus its consumer product goods peers. Quincey said it is too early to tell what the long-term impact of the coronavirus will be in China, but Coca-Cola has shut down some offices and factories and is supporting the Chinese government as it deals with the crisis.[Image Credit: © The Coca-Cola Company] Jeff Gelski, "Coca-Cola’s organic revenue growth exceeds expectations", Food Business News, January 31, 2020, © SOSLAND PUBLISHING COMPANY

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Sprouted Buckwheat Entrepreneur Slams Into A Coronavirus-Induced Supply Problem January 31, 2020: 12:00 AM EST Whole Foods Market locations in Chicago this month will start selling a crunchy sprouted buckwheat breakfast cereal topping known as Lil Bucks. Creator of the brand Emily Griffith has been obsessed with sprouted buckwheat ever since she first tasted it in Australia. She hopes to expand into other Whole Foods regions in the future if the rollout proves successful. In Australia, sprouted buckwheat is a common health-food cereal, but in the U.S., buckwheat mostly appears in pancakes, soba noodles, and buckwheat groats, also called kasha. Technically not a grain, buckwheat is actually the seed of a fruit related to rhubarb and sorrel and is a highly-sustainable crop. It’s gluten-free, suitable for paleo diets, low on the glycemic Index, and high in magnesium and antioxidants. Unfortunately, Griffith has a supply problem: because she sources her buckwheat from China, “the coronavirus epidemic is affecting all parts of the supply chain, from logistics to labor,” she says. “Fortunately, we have enough buckwheat to get us through the next year at least.”[Image Credit: © LIL BUCKS LLC] Robin D. Schatz, "Is This Aussie Favorite The Next Superfood?", Forbes.com, January 31, 2020, © Forbes Media LLC

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Vegan Donut Bakery In California Evokes The Flavors Of Childhood January 24, 2020: 12:00 AM EST Hole Foods Vegan Donuts (Salinas, California) serves vegan pastries with flavors that evoke the Latino food experiences of a childhood sharing with friends and family churros and baso de fruta with mango con chile. Husband-and-wife co-owners Eva and Steven Castro cultivated the flavors they grew up with when creating their pop-up business, The eatery hosts pop-up events at various locations around town, serving vegan and, whenever possible, organic treats. Fan favorite flavors like churro and blackberry are almost always available, while other specialty flavors like pumpkin and gingerbread are on rotation along with Mexican hot chocolate and mango con chile. The flavour lineup includes horchata, lemon poppy seed, blueberries, chocolate, chocolate with sprinkles, jamaica, chile mango, matcha, and s'mores.[Image Credit: © TEGLAN from Pixabay] David Rodriguez, "Churro, jamaica or horchata donuts? Salinas' Hole Foods Vegan Donuts fuses Mexican flavors", Salinas Californian, January 24, 2020, © www.thecalifornian.com

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Grains Should Be Major Part of Infant Diets – Study January 20, 2020: 12:00 AM EST A new study that analyzed infant data from the 2001-2016 National Health and Nutrition Examination Survey (NHANES) highlights the importance of grains as part of a healthy infant diet, as well as the potential risks of excluding them, especially reduced intake of key nutrients such as fiber, magnesium, zinc, iron, calcium, folate, niacin, riboflavin, and thiamin. Published in the nutrition journal Nutrients, the study was designed to assess grain food relationships with nutrient and energy intakes, diet quality, and food group consumption in infant grain consumers relative to non-consumers. The study found grain consumption was generally associated with higher nutrient intakes, better diet quality scores, and broader food group intake. The study included both whole grains and refined grains.[Image Credit: © Grains Food Foundation] "New Study Highlights Importance of Grain Foods in Infant Diets", PR Newswire, January 20, 2020, © PR Newswire Association LLC

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California Bakery Expands To Whole Foods Markets In Two States With Plant-Based Pizzas January 15, 2020: 12:00 AM EST California-based Pizza Plant (Pasadena), known for its large 13-topping, CBD-infused, plant-based Nacho Pizzas, recently debuted a USDA certified organic take-and-bake plant-based pizza at Whole Foods Market locations in California, Arizona, and Nevada. Available organic plant-based pies include: house-made ancho chilled spiced tofu pepperoni slices, Italian spiced wheat crumble, bell peppers, onions, kalamata olives, and cashew nut cheese and marinara; roasted baby bella mushrooms, broccoli, house-made pumpkin seed pesto, red onion, and cashew nut cheese; and house-made Italian spiced wheat crumble, cured shiitake bits, shaved fennel, and cashew nut cheese and marinara. atop an artisan crust. The 10" pies are packaged in a microwavable TreeSaver Pizza Pan. Pizza Plant is a wholly-owned subsidiary of Plant Craft Foods, Inc.[Image Credit: © PRFoto/The Pizza Plant] "The Pizza Plant Debuts the World's First USDA Certified Organic Plant Based Take & Bake Pizza at Whole Foods Market", PR Newswire, January 15, 2020, © PR Newswire Association LLC

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Innovation In Doughnuts Will Focus On Texture, Mix Marketer Says January 15, 2020: 12:00 AM EST Jackson, Mich.-based Dawn Foods, which sells doughnut mixes to bakeries worldwide, is betting the next big fad in doughnuts will have less to do with flavors or toppings and more to do with innovative textures. To celebrate its 100th anniversary, the company has introduced an example of what it means. The sourdough doughnut is a blend of sourdough bread and yeast-raised doughnuts that results in a buttery sourdough flavor with a soft, light, airy texture. Dawn is offering customers several recipes for the mix, including a jelly-filled sourdough doughnut, a glazed sourdough sweet roll, and a sourdough doughnut stick dipped in chocolate and coated with nuts, candy, or coconut flakes.[Image Credit: © PRNewsfoto/Dawn Food Products, Inc.] "Dawn Foods Announces First-Ever Sourdough Donut Mix", PR Newswire , January 15, 2020, © PR Newswire Association LLC

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Break Your New Year’s Resolutions At Hotels.com’s “Bread & Breakfast” In New York City January 14, 2020: 12:00 AM EST Hotels.com, a website for booking hotel rooms online and by phone, announced it has introduced the “Bread & Breakfast,” a limited-time hotel room experience that opened at New York City's Refinery Hotel on January 17 – “which just so happens to be National Ditch Your Resolution Day.” After check-in, guests are treated to a “belt-bustin' carbo-load” in their rooms where they find a minibar with a bakery case stocked with an assortment of free pastries, bread, or a breakfast of cereal, bagels, and doughnuts, along with butter, jam, and cream cheese. The room service menu features “scrumptious starches,” including an array of pastas. The Hotels.com Bread & Breakfast is $225 a night, through January 31. [Image Credit: © PRNewsFoto/Hotels.com] "Hotels.com Bakes Up a Carb-Lover's Paradise With the "Bread & Breakfast" Suite", PR Newswire, January 14, 2020, © PR Newswire Association LLC

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Huge Market Opportunity Forecast Through 2026 For Pulse Flour Manufacturers January 13, 2020: 12:00 AM EST Pulse flour manufacturers can expect to benefit from rising global consumption of snacks such as nutritious soups, sauces, and nutrition bars, according to new research from Fact.MR (Dublin, Ireland). The world pulse flour market is projected to accelerate at a surprising CAGR of more than 10 percent from 2020 to 2026 – double the growth rate of the global flour market. Pulse crops such as lentils, beans, peas, and chickpeas are a good source of amino acids and plant-based proteins, a reason they are being incorporated into gluten-free products. Demand for pulse flour is expected to create a $15 billion market opportunity into 2026.[Image Credit: © Fact.MR] "Demand for Pulse Flour to Gather Pace, with Increasing Penetration in 'Plant-based' and 'Gluten-free' Foods, Says Fact.MR", FACT.MR, January 13, 2020, © Fact.MR

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Benefits Of Sorghum Catch The Attention Of Chefs, Farmers In The South January 8, 2020: 12:00 AM EST A restaurant owner and chef, cookbook author, and TV personality based in Lexington, Ky., believes sorghum, a cereal grain mainly used to feed livestock, has a lot to offer modern consumers because it is sweeter and more complex than sugar and therefore more healthful. Edward Lee’s new cookbook, “Smoke and Pickles,” includes sorghum recipes for Darkly Braised Lamb Shoulder, Bacon Pate. and his own version of the Hot Brown, among many others. Chef Lawrence Meeks, another fan of sorghum, says the grain didn’t catch on in the South because the cash crop was cane sugar. Sorghum lost out because it doesn’t boil down into a crystallized form the way sugar does. Weeks uses sorghum for everything from desserts to meats. "It's my favorite because it offers that light sweetness but has the background notes," he said.[Image Credit: © Vijaya narasimha from Pixabay] Jacalyn Carfagno , "From cornbread sop to fine cuisine: Sorghum is finding its way onto gourmet Ky. menus", The Lexington Herald Leader (Kentucky), January 08, 2020, © Lexington Herald Leader

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Making Trendy Roman-Style Pizza Requires Some Serious Effort January 8, 2020: 12:00 AM EST A Sheboygan, Wis., restaurant is now serving a certified Roman-style pizza that requires days for the dough to rise, is baked three times, and is then cut with a scissors. Purportedly the trendiest pizza on the market, the crunchy pie served at Harry's Prohibition Bistro is certified Roman-style by Associazione Verace Pizza Napoletana. Also known as pizza al taglio, the pie is distinguished by its light, airy and cavernous crust with a slightly crunchy yet chewy texture. To get a thick crust that eats light, the dough is made in large batches with a careful eye on the temperature. If the dough gets too warm from the friction between the rotating bowl and dough hook, ice is added. The dough is separated into balls and proofed in cool temperatures for 72 to 100 hours, slowing the yeast's fermentation process and resulting in a thick but light crust.  "It's like a little pillow of air between the two crusts," says owner Adrian Latifi.[Image Credit: © Igor Ovsyannykov from Pixabay] Daniel Higgins, "An on-trend treat; Sheboygan bistro is first in Wisconsin certified to make Roman-style pizza", Green Bay Press-Gazette (Wisconsin), January 08, 2020, © www.greenbaypressgazette.com

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7-Eleven Unveils 5-Inch Breakfast Pizza January 8, 2020: 12:00 AM EST 7-Eleven, Inc. has introduced a personal-size breakfast pizza with a suggested retail price of $2. The 5-inch pizza has a flaky biscuit crust topped with creamy white gravy, scrambled eggs, sausage crumbles, bacon, ham, and a blend of mozzarella and cheddar cheese. The hot breakfast option is available in the hot foods case at the front counter of participating 7-Eleven stores during the morning hours, but can be prepared on request at other times.[Image Credit: © PRNewsFoto/7-Eleven, Inc.] "7-Eleven Gets Personal with Breakfast Pizza", PR Newswire, January 08, 2020, © PR Newswire Association LLC

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Alternative Baking Flours Increasingly Find Space On Home Pantry Shelves January 1, 2020: 12:00 AM EST Many of 2019’s hot topics and trends in eating will remain with us in 2020, including meatless mainstreaming, the birra boom, virtual restaurants, ugly produce, hyper-regional cooking, legal CBD, grandma/grandpa food, and resource efficient sustainability. Other key trends include the food industry's environmental responsibility, the emphasis on more healthful eating and more sustainable seafood, the growing food-hall phenomenon, keto foods, and the pressure-cooker craze. But let’s not forget the move toward alternatives to wheat, barley, and rye flours in baking. In its list of top trends for 2020, Whole Foods Market makes a case for these exotic baking ingredients, noting that "consumers are seeking out ingredients used in traditional dishes, like teff flour used for Ethiopian injera." That means the home pantry could soon be stocked with cauliflower flour, coconut flour, almond flour, chickpea flour, peanut flour, and tigernut flour, as well as flours made from starches, tubers, and seeds. Preferred are “super” flours delivering protein and fiber. [Image Credit: © Ulrike Leone from Pixabay] Greg Morago, "What and how we'll be eating in 2020; Plant-based foods, hyper-local cuisine and more on tap", The Houston Chronicle, January 01, 2020, © Olive Software

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University’s “Ancient Grains” Project Hopes To Build A Niche Industry December 30, 2019: 12:00 AM EST The mission of the First Grains project at the University of Wyoming is to not only successfully cultivate ancient grains but to make a profitable, sustainable niche industry with them. Emmer, einkorn, and spelt – considered "ancient grains" or "first grains" – were some of the earliest domesticated cereal crops, grown over 10,000 years ago in ancient Mesopotamia during the first agricultural revolution. The project is growing the grains under dryland and irrigated conditions, using no-till, conventional, organic, and non-organic methods to determine which conditions result in the best yields. The biggest obstacle, though, is the additional step – de-hulling – required after harvesting the grains. A de-huller machine solved the problem, and now “the project can start building the niche industry and take the first steps toward privatization," a project leader said, including exploring potential products and markets.[Image Credit: © Manfred Richter from PIxabay] Kamie Stephen, "Finding a niche market for ancient grains", The Grand Island Independent (Nebraska), December 30, 2019, © BH Media Group, Inc.

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University’s Grain School: Where Bakers, Farmers Get An In-Depth Look At The World Of Grain December 22, 2019: 12:00 AM EST A group of gardeners, growers, and baking enthusiasts from the Santa Fe, N.M., area this month is meeting up in Colorado Springs to attend the Grain School at the University of Colorado. The group has spent the past two years conducting production trials and milling and baking tests on 52 different rare varieties of wheat, barley, amaranth, and other grains. That was precisely the outcome Nanna Meyer was hoping for when she launched the Grain School five years ago after the school’s dining service dropped its contract with a big foodservice company in favor of doing all food sourcing in-house. But chefs at the school couldn’t find locally-grown specialty grains, even though the local climate is perfect for grain production. To fix that Meyer knew there had to be both education and collaboration. The intensive three-day course, which can be taken for credit or non-credit, offers a comprehensive deep-dive into the world of grain, from breeding and agronomy to end uses like milling, baking, and brewing. The Grain School has sold out in recent years and is likely to sell out again this year. [Image Credit: © Free-Photos from Pixabay] Candace Krebs, "3-day grain school: cultivation to consumption", AG Journal, December 22, 2019, © Gannett Co., Inc.

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Vegetables Are Gradually Taking Over Menus At High-End Eateries December 6, 2019: 12:00 AM EST A dietary and dining revolution is taking place in the U.S., as the American consumer moves gradually away from traditional meat and dairy. A 2018 survey by Johns Hopkins Center for a Livable Future, for example, found that two-thirds of Americans said they were cutting back on meat. Meanwhile, from April 2017 to July 2019 plant-based food sales grew approximately 31 percent, to $4.5 billion and will probably reach $6.5 billion by 2023. But a quieter facet of the revolution is reflected in the fact that the number of courses in eateries that highlight beef, pork, lamb, and poultry is dwindling at places where a $200 tasting menu is a bargain. New values are changing what’s considered a luxury when it comes to dining. Many of the hot topics and trends in At fine dining restaurants, where meats such as imported Japanese beef and game like antelope and boar were invariably the star attractions, diners might now find well-dressed mushrooms and roots. [Image Credit: © moerschy from Pixabay] Kate Krader, "First, Burger King. Now Fancy Tasting Menus Are Ditching Meat", Bloomberg, December 06, 2019, © Bloomberg LP

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Nestlé To Implement Nutri-Score Labeling In Five European Countries November 26, 2019: 12:00 AM EST Nestlé announced that it will use the voluntary front-of-pack scheme that classifies foods and beverages according to their nutritional profile in five European countries beginning next year. The color-coded Nutri-Score nutrition labeling system – the scale ranges from A (healthier choices) to E (less healthy choices) – will be implemented across brands of its wholly-owned businesses over two years. More than 5,000 products in Austria, Belgium, France, Germany, and Switzerland will be relabeled. Cereal Partners Worldwide, the international breakfast venture between Nestlé and General Mills, will also implement Nutri-Score on its product packaging in the same countries.[Image Credit: © Nestlé] "Nestlé announces industry-leading push to use Nutri-Score in Europe", Nestlé, November 26, 2019, © Nestlé

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Coca-Cola Honored For Corporate Transparency October 22, 2019: 12:00 AM EST Coca-Cola was recently awarded the top honor for overall corporate transparency in the first edition of the U.S. Transparency Awards that recognize publicly traded companies for the effectiveness of corporate disclosures. such as annual proxy statements, form 10-Ks, and investor relations websites of companies on the S&P 250. "It’s a huge honor to be recognized for the transparency of our disclosure, said Tim Leveridge, investor relations officer at Coca-Cola. BlackRock Inc. came in second, while Southern Company was recognized for the best proxy statement award, AIG for best form 10-K, and Altria Group for the best investor relations website.[Image Credit: © Transparency Award] "Coca-Cola Wins U.S. Corporate Transparency Award", Coca-Cola , October 22, 2019, © THE COCA-COLA COMPANY

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Coca-Cola’s 3rd Q Revenue Up 8.3 Percent Over A Year Ago, Driven By Coke Zero Sugar October 21, 2019: 12:00 AM EST Coca-Cola’s third quarter profit of $9.51 billion largely met analyst expectations, but its reported revenues were 8.3 percent higher than in the same quarter a year ago. The revenue increase is attributed to the strong demand for sugar-free drinks like the Coke Zero Sugar line and for smaller (7.5-ounce) cans, but also for Coca-Cola Plus Coffee and core sparkling soft drink brands. Coke Zero Sugar turned in its eighth consecutive quarter of double-digit volume growth globally. The company reported three percent organic sales growth in North America and Asia Pacific, as well as four percent in the Europe, Middle East and Africa (EMEA) region. The best sales performance was in Latin America, up 14 percent on an organic basis. Healthy performance was reported in Coca-Cola Plus Coffee, launched in more than 20 markets, and in Coke Energy, available in at least 25 countries with a U.S. launch set for January. The company expects “at least five percent growth in organic revenues” for all of 2019.[Image Credit: © THE COCA-COLA COMPANY] Emma Upshall, "Coke Zero Sugar driving Coca-Cola revenue growth of 8 percent", FoodBev Media , October 21, 2019, © FoodBev Media Ltd

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Italy Proposes Discounts On Food And Toiletries With Plastic-Free Packaging October 11, 2019: 12:00 AM EST As part of its efforts to become a sustainable leader, Italy is reviewing proposals that would offer discounts on food and toiletry products that do not have plastic packaging. Some commentators talk of a 20% discount on goods that are plastic-free, which would likely have a significant impact on consumer spending patterns and force suppliers to make changes. The proposals are part of a broader range of measures that include offering public transport season tickets to people who stop using their cars, mopeds or scooters, investment in electric and hybrid school buses and an urban reforestation plan.[Image Credit: © kytrangho from Pixabay] Jane Dalton, "Italy proposes price cuts on plastic-free food and toiletries", Independent.co.uk, October 11, 2019, © Independent Digital News and Media Ltd.

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University Of Surrey Report Questions Companies’ Commitment to Plastic Reduction October 9, 2019: 12:00 AM EST A new report from researchers at the University of Surrey, UK, looks at the commitments food and beverage companies have been making on reducing single-use plastic. It covers 12 companies that represent some of the most well-known brands in the UK, including manufacturers and supermarket chains. Each claims to be a pioneering force for plastic reduction, but the authors, from the University’s School of Law, say the impact of these efforts remains unclear. One of authors said that they deflect attention from their contribution to the problem by using “optimistic language” that obscures the fact that companies have only scratched the surface of the challenge, and that their initiatives have been motivated by new legislation. The report also argues that strategies to tackle the problem of plastic require “transparent and meaningful evidence-based measurement”, and that’s missing at the moment.[Image Credit: © pasja1000 from Pixabay] "Are global food packaging brands committed to ditching single-use plastic?", RECycling Of Used Plastics Ltd , October 09, 2019, © RECycling Of Used Plastics Ltd

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