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Connecting With Food Industry Thought Leaders
Food Business News
FoodBusinessNews.net
Dairy Business News
Corporate Profiles
Purchasing Seminar
Webinars
Email Marketing
Digital Editions
Newsletters
Custom Media
2012 Integrated Media Planner
Beverage Business News
It has been said by many that ideas are the currency of today’s business environment. In the food industry, there is a group of individuals who are responsible for developing, refining and implementing the ideas that drive the food industry. We call these people, “thought leaders” and they make up the audience of Food Business News. Although their responsibilities range from research and development, to marketing, to corporate management, process management and supply chain management, they have one thing in common…a focus on developing the next generation fo food products while improving their company’s bottom line. Food Business News, both on-line and print, is uniquely suited to help them in those areas. For the past six years, the Food Business News editorial team of 10 industry experts has provided food industry thought leaders with the quality of information along with the insight and perspective on which they have come to rely.
Impacting Food Industry Thought Leaders is Critical to Your Marketing Success
“Food Business News has more customer and market specific information than other trade magazines. It is the best industry trade magazine in my opinion. Markets, data and analysis is great and often contains more information than any other…Food Business News covers information that the other trade magazines miss.” R&D Director, Top 50 Food Processing Company
“It keeps me apprised of big picture issues and also includes timely smaller news items. Also, the news analysis is thoughtful.”VP Communications, Top 10 Dairy Company
Food Business News keeps me informed and in touch with emerg-ing food industry trends. Sometimes the information is useful for me and my specific work; other times it’s merely thought-provoking and part of a food application I know little about. I enjoy the publi-cation for both reasons, as it combines information regarding both my work and general interest learning.R&D Manager, Top 100 Beverage Company
Thought Leaders are experienced in their field.
72% of our readers have more than 10 years experience in the food processing industry.*
Food Industry Thought Leaders use Food Business News as a resource for their business.
81% of Food Business News readers report taking some action during the past year as a result of ads and/or editorials appearing in Food Business News.*
Thought Leaders are active in specifying and buying your products.
84% of readers report involvement in buying, recommending, specifying or approving one or more products for their company.*
SU
CC
ES
S
MARKETING
SE
MIN
AR
S WEBINARS
EMAIL MARKETINGVIDEO e-MERCIALS O
NLI
NE
BU
YE
RS
GU
IDE
S
DIGITAL EDITIONSNE
WS
LET
TE
RS
MA
RK
ET
IN
FOR
MA
TIO
N
ECONOMIC ANALYSIS
CUSTOM MEDIA
CO
NN
EC
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EDUCATING
*Source: Baxter Research Center 2011
Source: Cypress Research 2011
Food Business News is the Preferred Information Source among the Food Industry Thought LeadersA recent independent study* asked over 6,000 readers to rate the importance of food industry magazine content on a seven point scale. News was number one, followed by new products/product development, ingredient innovations and food safety.
“I like the variety – there’s not any single focus. It’s like reading a good newspaper that covers the world. Numerous interesting articles cover a wide range of issues. Keeps me up-to-date on the who, what, where, etc. of the industry.” VP Marketing, Top 25 Food Processing Company
“In my position in food research and development, it is critical that I keep up with what is going on in the business. Reading about new product trends in Food Business News, often translates into projects.” Product Development Manager, Top 100 Food Company
“Food Business News helps me anticipate which ingredients may have supply issues in the future. I work closely with my company’s procurement team and approve new suppliers based on our need to stay competitive and ensure supply.” Manager R&D, Prepared Foods Company
Food Business News
FoodProcessing
Food ProductDesign
FoodTechnology
PreparedFoods
Food Business News
FoodProcessing
Food ProductDesign
FoodTechnology
PreparedFoods
Food Business News
FoodProcessing
Food ProductDesign
FoodTechnology
PreparedFoods
Food Business News
FoodProcessing
Food ProductDesign
FoodTechnology
PreparedFoods
“FBN tells me about industry trends that should ultimately appear as new products.”Director R&D, Frozen Specialties & Dinners
82%
7% 3% 4% 4%
52%
6%
15%9%
18%
38%
5%15%
21% 21%
74%
9%4% 7% 6%
Consumer demographic and buying trends
Ingredient markets pricing and analysis
Health and wellness trends
Food industry news
Topics January 3 January 17 January 31 February 14 February 28 March 13 March 27 April 10 April 24 May 8 May 22 June 5 June 19Ingredient Innovations Sodium Reduction Flavor Masking Polyunsaturated Fatty
Acids Starches Shortening Soy Texture Colors Fats/Oils Sweeteners Protein Encapsulates Fiber
Health and Wellness Gluten-Free Whole Grains Omega Fatty
Acids Savory Flavors Clean Label Trends
Ingredient Trends 2012 Trend Watch Clean Label Weight Management Fat Reduction Whole Grains Beverage Flavors Heart Health
Dairy Business News
Dean FoodsDairy Trends
Wells Dairy Ice Cream
Prairie FarmsDigestive Health
Beverage Business News
The Coca-Cola Co.Colors
StarbucksFlavor Trends
Ocean SprayHealth & Wellness
Special Features Dairy Forum Report CAGNY Report IFT Wellness Report
Purchasing Seminar Preview IFT Pre-Show Issue
Convention Editions - Bonus Distribution
Dairy Forum EditionInt. Poultry Expo
International Sweetener Colloquium
Natural Products Expo West Calif. Regional IFTASB National Conf.
Research Chefs Association American Baker’s SupplySide
Marketplace
BCMA Tech. Conf.IAOM
Tortilla Ind. Assoc.
Purchasing Seminar IDDBA
IFT Show Edition
Issue Close Dates December 15 December 29 January 12 January 26 February 9 February 23 March 8 March 22 April 5 April 20 May 3 May 17 June 1
Topics July 3 July 17 July 31 August 14 August 28 September 11 September 25 October 9 October 23 November 6 November 20 December 4 December 18
Ingredient Innovations Flavor Enhancers Immune
System Support Sodium Reduction Hydrocolloids/Gums Prebiotics Whole Grains Polyols Probiotics Next
Generation OilsNatural High
Intensity Sweeteners Whey Calorie Reduc-tion
Flavor Development
Health and Wellness
Wellness Ingredients Healthy Oils Calorie Reduction Citrus Flavors Sports Nutrition Probiotics
Ingredient Trends Organic Omega-3s Starches Sodium Reduction Texture Bone Heatlh
Dairy Business News
SaputoCheese
NestleYogurt
Schreiber FoodsSodium Reduction
Beverage Business News
InbevIngredient Innovations
Pepsi/GatoradeFunctional Ingredients
Welch’s/National GrapeSuper Fruits
Special Features IFT New Products IFT Photo Review Supply Side Review HIE Review
Convention Editions - Bonus Distribution
American Association of
Cereal Chemist
Chicago Regional IFT
NAMA
Supply Side WestHealth Ingredients
Europe (HIE)
Issue Close Dates June 14 June 28 July 12 July 26 August 9 August 23 September 6 September 20 October 4 October 18 November 1 November 15 November 30
2012 Editorial Calendar
Food Business News Circulation Total = 18,598
Job Function
Corporate/GeneralManagement -26.1
R&D - 37.0
Allied - 2.9
Purchasing/Supply Chain Management - 8.9
Marketing/Sales - 10.7
Operations -14.4 Confectionery -5.3 Meat & poultry - 5.6
Beverage - 7.1
Allied - 4.1
Prepared foods - 39.8
Dairy - 20.1
Grain-based - 13.5
Snacks - 4.5
Source: BPA, June 2011
Industry
Topics January 3 January 17 January 31 February 14 February 28 March 13 March 27 April 10 April 24 May 8 May 22 June 5 June 19Ingredient Innovations Sodium Reduction Flavor Masking Polyunsaturated Fatty
Acids Starches Shortening Soy Texture Colors Fats/Oils Sweeteners Protein Encapsulates Fiber
Health and Wellness Gluten-Free Whole Grains Omega Fatty
Acids Savory Flavors Clean Label Trends
Ingredient Trends 2012 Trend Watch Clean Label Weight Management Fat Reduction Whole Grains Beverage Flavors Heart Health
Dairy Business News
Dean FoodsDairy Trends
Wells Dairy Ice Cream
Prairie FarmsDigestive Health
Beverage Business News
The Coca-Cola Co.Colors
StarbucksFlavor Trends
Ocean SprayHealth & Wellness
Special Features Dairy Forum Report CAGNY Report IFT Wellness Report
Purchasing Seminar Preview IFT Pre-Show Issue
Convention Editions - Bonus Distribution
Dairy Forum EditionInt. Poultry Expo
International Sweetener Colloquium
Natural Products Expo West Calif. Regional IFTASB National Conf.
Research Chefs Association American Baker’s SupplySide
Marketplace
BCMA Tech. Conf.IAOM
Tortilla Ind. Assoc.
Purchasing Seminar IDDBA
IFT Show Edition
Issue Close Dates December 15 December 29 January 12 January 26 February 9 February 23 March 8 March 22 April 5 April 20 May 3 May 17 June 1
Topics July 3 July 17 July 31 August 14 August 28 September 11 September 25 October 9 October 23 November 6 November 20 December 4 December 18
Ingredient Innovations Flavor Enhancers Immune
System Support Sodium Reduction Hydrocolloids/Gums Prebiotics Whole Grains Polyols Probiotics Next
Generation OilsNatural High
Intensity Sweeteners Whey Calorie Reduc-tion
Flavor Development
Health and Wellness
Wellness Ingredients Healthy Oils Calorie Reduction Citrus Flavors Sports Nutrition Probiotics
Ingredient Trends Organic Omega-3s Starches Sodium Reduction Texture Bone Heatlh
Dairy Business News
SaputoCheese
NestleYogurt
Schreiber FoodsSodium Reduction
Beverage Business News
InbevIngredient Innovations
Pepsi/GatoradeFunctional Ingredients
Welch’s/National GrapeSuper Fruits
Special Features IFT New Products IFT Photo Review Supply Side Review HIE Review
Convention Editions - Bonus Distribution
American Association of
Cereal Chemist
Chicago Regional IFT
NAMA
Supply Side WestHealth Ingredients
Europe (HIE)
Issue Close Dates June 14 June 28 July 12 July 26 August 9 August 23 September 6 September 20 October 4 October 18 November 1 November 15 November 30
Baxter Research Study
Baxter Research Study
Baxter Research Study
Regular Issue Rates (Applies to monthly and quarterly issues) 1X 6X 13X 26X 52X
Page $5,146 $4,493 $3,851 $3,210 $2,568
2/3 $3,851 $3,363 $2,820 $2,393 $2,112
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1/3 $2,307 $2,023 $1,724 $1,448 $1,145
Note: Increased frequency rates may be earned in combination with other Sosland publications.
2-Color $7104-Color $1,850
For advertising information, contact: Mike Gude, [email protected] Webster, [email protected] DePaul, [email protected] Lattan, [email protected]
816-756-1000 • 800-338-6201 • Fax: 816-756-2618
Classified Advertising Rates Frequency 1-2 3-5 6-12 13-25 26+ Rate $125 $120 $110 $100 $90
Contact: Lily O’Kane, (630) 717-8811, [email protected] Call for Marketplace ad rates
Like our print edition, FoodBusinessNews.net gives thought leaders ready access to the information they
need to make important business decisions.
Leaderboard (728x90)The Leaderboard gives your message maximum exposure in a premium location. The Leaderboard is featured at the top of every page of the site. Call and ask about the expandable Leaderboard. Expanded size: 728x200 pixels.Rate: $2,000/month
Medium Rectangle (300x250)Located next to the main content area on every page of the site, this ad is in the readers’ view at all times. The Medium Rectangle is not only the largest-sized ad but, statistically, it also has the highest click-through rate.Rate: $2,200/month
Banner (468x60)The Banner is the only ad located within the main content on the Home Page. Its placement below the feature article gives it added visibility and exposure. Limited availability. Rate: $1,800/month
Small Rectangle (300x100)The Small Rectangle is just below the Related Articles field under the Medium Rectangle. Maximize your message with an expandable ad. Expanded size: 300x600 pixels...the largest ad size on the site! Call for details.Rate: $1,500/month
Which website does the best job with...North American Industry Coverage*57% of respondents used
FoodBusinessNews.net daily or weekly.
Weekly
Daily
Mobile users (iPhone, iPad, iPod Touch, Android) can access the digital edition. HTML5/mobile features include: Live links to advertiser websites ● Handy Table-of-Contents navigation ● Search issues for content ● Share content via social mediaThe digital edition is also available in the Nxtbook Newsstand iOS App. You can download the App from the iTunes store. Once loaded just search for FoodBusinessNews.net in the App’s catalog to download directly onto your iPhone, iPod Touch, or iPad.
Double Your Ad ExposureIn addition to the printed version, all monthly and special issues are available online. The digital edition is easy to access, downloads quickly and is simple to flip through advertising and editorial pages. Your advertisement appears just as it does in the print version, plus e-mail and Web addresses in the ads are live links. The digital edition is posted on FoodBusinessNews.net on issue date and is available in over 50 languages.
SponsorshipThe Food Business News Digital Edition can be sponsored in two ways. You may choose to have your banner ad appear at the top of the Digital Edition, visible with every page turn, or deliver your banner ad in the Digital Edition Alert e-mail sent to the entire distribution list each issue. Top of Digital Edition $1,500Digital Edition Alert $1,200Both $2,300
Ad Enhancements (for print advertisers)Make your print ad come ‘alive’ in the digital edition. Food Business News now offers a menu of enhancements to make your ad stand out from the rest of the pages. Call your sales representative to learn more about the functionality and appearance of the offered items below.
Video –$500/video. Audio Clip –$250/insertion. Bellybands over the cover - $750Bellybands over an article/ad inside the magazine - $400Blow-in Card - $500Gatefolds - $1,500Tab attached to an ad - $200Flash Ad - $500 (development extra)
Digital Edition Opportunities
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4
1
2
3
4
Scan to view digital edition
FoodBusinessNews.net
FoodNavigatorUsa.com
Food Processing.com
FoodProductDesign.com
IFT/Food-tech
LEGEND:
PreparedFoods.com
Food Safety Monitor - Focused on Food SafetySosland Publishing’s Food Safety Monitor is an every-other-week e-Newsletter designed to keep food industry executives informed about the latest news affecting the safety and wholesomeness of the food supply. The Food Safety Monitor e-Newsletter is delivered to the in-boxes of more than 53,500* industry executives.
Format: JPEG, GIF, Animated GIF, Internal Redirect. 50k maximum file size. Flash SWF are not acceptable for e-newsletters.Source: publisher’s own data
Weekly E-NewsletterThe Food Business News Weekly e-Newsletter offers the week’s top headlines categorized by subject. The weekly newsletter is e-mailed every Friday morning to a circulation of 20,241* food industry professionals.
Daily E-Newsletter - The news of the day The Food Business News Daily e-Newsletter delivers the day’s headlines to 12,300* food industry executives by 3:30 pm CST every business day. Every issue of Food Business News Daily features original content written by our staff, links to select features as well as our exclusive Research Assistant. You have the option to sponsor the Monday/Wednesday/Friday newsletter or the Tuesday/Thursday newsletter.
Which website does the best job with...Daily Headlines and Breaking News* Providing the most coverage of new
ingredient products and services*Offering of products and services*
Daily M/W/F
Daily T/TH Weekly Morning Brief
M/W/FMorning Brief
T/THFood Safety
Monitor
Leaderboard $2,400 $1,630 $2,000 $2,595 $1,730 $2,550 728 x 90 pixelsMedium Rectangle $1,950 $1,300 $1,800 $1,995 $1,330 -- 300 x 250 pixelsSmall Rectangle $1,650 $1,100 $1,000 $1,725 $1,250 -- 300 x 100 pixels
Banner -- -- -- -- -- $1,875 468 x 60 pixelsTower -- -- -- -- -- $1,550 150 x 300 pixels
*Source: Cypress Research 2011
E-Newsletters
In a recent independent study, over 2,900 food industry professionals were surveyed on their on-line usage habits. The results are clear, FoodBusinessNews.net is the preferred on-line source for information about the food industry.
*Source: Publisher’s own data
Morning Brief - Quick, Concise, CompleteThe Sosland Morning Brief is the industry’s ONLY daily e-Newsletter that covers overnight news and market information. Delivered every morning by 9 a.m. CST, the Sosland Morning Brief is the businesses’ must read at the beginning of every business day. You have the option to sponsor the Monday/Wednesday/Friday newsletter or the Tuesday/Thursday newsletter. Distribution: 17,500 daily*
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Leaderboard
Med Rectangle
Banner
Small Rectangle
Tower
E-Mail Marketing
Deliver your message directly to your best prospects. E-Blasts are a great way to introduce new
products, announce special offers, or just drive qualified traffic and leads to your web site. A detailed report of lead information from clicks on your e-blast will be sent to you one week following the e-blast launch. Rate: $350 per thousand names, $800 minimum
The Research Assistant compiles articles, fromFoodBusinessNews.net and other Sosland Publishing properties, on pertinent food processing topics. Choose topics from the calendar to target your advertising message.
Sponsorship of a topic provides you:- Exclusive leaderboard and rectangle advertising on weekly topic.- Topics are featured for one week in the daily e-Newsletter.- Topics are archived for 12 months with your advertising.- Activity report and lead information will be sent to you.
Date Topic2-Jan Coconut Water9-Jan Eggs
16-Jan Flavor Masking24-Jan Polydextrose31-Jan Organic6-Feb Sodium Reduction
13-Feb Plant Sterols20-Feb Vitamins27-Feb Omega-3 Fatty Acids6-Mar Confectionery
13-Mar Trans Fatty Acids20-Mar Stevia27-Mar Encapsulates
3-Apr Sweeteners10-Apr Starch17-Apr Weight Management24-Apr Probiotics1-May Fats/Oils
8-May Soy15-May Satiety22-May Citrus Flavors29-May Whole Grains
5-Jun Sweetener Substitutes12-Jun Flavors19-Jun Texture26-Jun Fiber
3-Jul Hydrocolloids/Gums10-Jul Health and Wellness17-Jul Food Safety24-Jul Fortification31-Jul Nutrition Labeling/Health Claims7-Aug Inulin
15-Aug Prebiotics21-Aug Savory Flavors28-Aug Bottled Water
4-Sep Clean Label
Buy a category and own it all year long
Webinar Event
Generate leads while educating the industry with a custom webinar on the topic of your choice. Your webinar will be promoted through the print magazine, digital edition, online ads, and e-mail marketing. Sponsors will receive the full registration list with contact information and the webinar will be available online for three months after the live event. Contact your sales rep for pricing.
Online Reporting
All online marketing opportunities come with optional reporting designed to help you measure the impact of your campaigns and optimize your marketing spend. Impressions and click-through rates are delivered on a monthly basis, as well as detailed lead information on site visitors who clicked on your ads. Talk to your sales representative to learn more about how we can help you successfully manage your online campaigns.
11-Sep Flavor Trends18-Sep Dressings, Sauces, Marinades25-Sep Energy Beverages2-Oct Spices/Seasonings9-Oct Sustainability
16-Oct Nutrition Bars23-Oct Obesity30-Oct Heart Health6-Nov Gluten-Free
13-Nov Colors20-Nov Digestive Health27-Nov Meat Ingredients
4-Dec Functional Foods11-Dec Natural18-Dec Dairy Ingredients25-Dec Grain-based foods
Weekly Research Assistant
Rate: $1,650/topic
Include your White Paper or Video
Analysis and Insight for Food Industry Thought Leaders
The food industry is facing unprecedented challenges and industry thought leaders use the information found in the Sosland-State of the Industry Report and Corporate Profiles (both print and on-line) to help them navigate through these interesting times. Our award-winning editorial staff will take a critical look at the 7 major food industry segments and profile 26 of the top food companies in the world and dissect the critical issues facing the industry.
Sosland’s Corporate Profiles and the State of the Industry Report
Sosland’s Corporate Profiles and State of the Industry Report—On-line
Now, your customers can access the information found in the annual edition, on-line in an easy-to-use version. You can find a review of each of the 26 companies profiled in our easy to search format. The State of the Industry information will be presented on-line as well and divided into 7 easy-to-navigate categories.
The report will be a prominent part of FoodBusinessNews.net and BakingBusiness.com and will be accessed through the home pages of both these industry-leading websites. Sponsorship of the various company profiles on the on-line version is available as well.
Advertising opportunities Circulation
Your marketing message will be seen by a special audience made up of subscribers from Food Business News, Meat & Poultry, Baking & Snack and Milling & Baking News…nearly 25,000 of the top product development and process development thought leaders in the general food and grain-based foods industries.
Place your print or on-line marketing message across from the company of your choice, or the industry category of your choice.
Our philosophy for Sosland’s Purchasing Seminar is to “lead the debate” on issues facing the food industry. We assemble experts from a variety of disciplines and provide our attendees with a forward-looking perspective unique to the food industry. The 2011 seminar enjoyed a record attendance with over 625 food industry professionals meeting to learn not just about ingredient markets, but to discuss the future of our industry. If you are marketing an ingredient or service to the food industry, the Sosland Purchasing Seminar is a must attend event and our Purchasing Seminar Program Book is a great way to influence your customers
at the show and for months after. For more information on the Purchasing Seminar, go to www.PurchasingSeminar.com or for more about sponsoring the program book, contact your Sosland representative for rates.
Sosland Purchasing Seminar
In 2012, we will publish 6 very special issues of Dairy Business News, focusing on six very innovative companies in the dairy industry. Dean Foods, Danone, Wells Dairy, Saputo, Nestle and Schrieiber Foods will each be featured in the pages of Dairy Business News. Your customers will learn how these companies are tackling the tough issues facing the dairy industry including: managing rising input costs, staying ahead of the nutritional trends, food safety, sustainability and a myriad of others. In addition, Dairy Business News will look at product develop trends and ingredient trends in every issue.
SubscribersDairy Business News delivers the thought leaders in the dairy industry and the broader prepared foods industry. Reaching these executives with your marketing message is critical to your dairy industry marketing strategy. Our subscribers are the buyers of ingredients and services in the product development arena and are responsible for the ideas driving the milk, dairy beverage, frozen desserts and yogurt business.* Dairy Business News subscribers have responsibilities ranging from R&D, marketing, supply chain management and general management.
CirculationIn 2012, 100% of the Food Business News subscribers will receive Dairy Business News. With our circulation of 18,5981 and our pass along audience of 2.12 additional subscribers, your potential exposure is 57,6543 impressions with each insertion. We focus on the dairy companies responsible for over 85% of the dairy industry sales.
Put Dairy Business News to work for you!
If these type of companies are your customers and prospects, then Dairy Business News is the perfect marketing tool for your dairy marketing strategy.
Source: Publisher’s own data
• Dean Foods Co. • Kraft Foods North America Inc. • Saputo Inc. • Land O’Lakes Inc.• Schreiber Foods Inc. • Prairie Farms Dairy
• Kroger Co. Dairy Operations • Darigold Inc.• Dreyer’s Grand Ice Cream • Dairy Farmers of America• Yoplait
The dairy industry from a different perspective
Issue Date: January 31 March 27 May 22 July 17 September 25 November 20
Company Profile: Dean Foods Wells Dairy Danone Saputo Nestle Schreiber Foods
Industry Trends: Dairy Trends Ice Cream Digestive
Health Cheese Yogurt Sodium Reduction
Ad Close Date: January 12 March 8 May 3 June 28 September 6 November 1
2012 Dairy Business News Editorial Calendar
April 26, 2011
43 FOODBUSINESSNEWS®
Commission clears Lactalis acquisition of ParmalatBRUSSELS, BELGIUM — The European
Commission on June 14 cleared French
dairy company The Lactalis Group’s €3.38
billion ($4.92 billion) proposed acquisition
of Italian dairy company Parmalat,
concluding that the transaction “would not
signifi cantly impede effective competition
in Italy or any other European Economic
Area countries.”“The Commission investigated the
competitive effects of the proposed
acquisition in the different markets for
dairy products such as the procurement of
raw milk, fresh milk, long life milk, cream
and cheeses,” the E.C. said. In March Lactalis acquired a 28.97%
stake in Parmalat and, on May 23, it
launched a public bid to purchase all the
shares in Parmalat. The acquisition would
create one of the largest dairy companies
in the world with annual revenues of
approximately €14 billion. DBN
DAIRYBUSINESSNEWSJune 21, 2011
New texture system replaces milk fat in dairy products
Efforts under way to achieve sodium levels in cheese under 280 mg per 100 grams
NEW ORLEANS — National Starch Food
Innovation introduced Precisa Cream 10
in New Orleans at the Institute of Food
Technologists’ annual meeting and food
exposition on June 12. The starch-based
optimized texture system reduces or
replaces milk-fat in dairy products while
enhancing creaminess.“Finally there’s a way to replace high-calorie, expensive dairy fat without making
products watery, chalky, or gummy,” said
Suzanne Mutz-Darwell, senior market
development manager, texture for National
Starch, based in Bridgewater, N.J., and part
of Corn Products International. National Starch developed Precisa Cream
10 with the use of National Starch’s Dial-In texture technology, which translates
consumer insights and data from the
company’s sensory team into formulations. DBN
Continued on Page 48
Plymouth, Wis.-based cheese maker Sargento Foods, Inc. recently added several products to its line of reduced-
sodium cheeses and the company noted
consumer demand for products with lower
sodium levels is driving the company’s
product development efforts. Sargento’s
success at bringing reduced sodium
cheeses to market is the result of research programs at institutions like the Wisconsin Center for Dairy Research, Madison, and researchers at the Center involved
in the current efforts say more dramatic
reductions in sodium may be on the horizon.Mark Johnson, senior scientist at the
W.C.D.R., said work on sodium reduction
for cheese has been marked by steady
progress over the years. Salt is a necessary
part of cheese making, acting to stabilize
and fl avor the fi nished product, so new
approaches require careful consideration.“We have as the commercial aspect of
our research, the goal of getting the sodium
level of cheeses to that 25% reduction,” Mr.
Johnson said. “That’s about 550 to 600 mg
per 100 grams of cheese. But we also are
working to go way beyond that and get it
down to under 280 mg per 100 grams.”Base sodium levels in standard cheeses
vary by type, and Mr. Johnson pointed
out that the intended use of a cheese may
dictate its formulation. If the cheese is
intended for an industrial application in a
burrito or lasagna, for example, the fl avor
may be less important than the texture. “You want the melt, the stretch, the
creaminess and the chewiness,” Mr. Johnson
said. “It can be a bland cheese, but it will still
work with the other ingredients in the dish
that will add the spicy, salty fl avors.”The W.C.D.R. and others in the fi eld are
conducting primary research with the goal
of reducing sodium by 50% to 80%. Cheeses
with a 50% sodium reduction or greater
may be labeled as “low sodium” while 25%
reduction allows for the use of the term
“reduced sodium,” on labels.As media coverage and consumer
concern about the levels of sodium in foods
has increased, the cheese manufacturing
industry has been working to assess what
it may do to reduce sodium levels and
educate users and consumers of cheese
about the role sodium plays.In December 2010, 17 cheese
companies formed a best practices task
force to address the opportunities and
challenges associated with reducing
sodium content in cheese. The group
acknowledged three aspects related to
the challenge, including maintaining
taste and functionality in lower sodium
products, updating process controls in
manufacturing, and educating customers
June 21, 2011
43FOODBUSINESSNEWS®
April 26, 2011
47 FOODBUSINESSNEWS®
Cold Stone Creamery
adds fl avors to menu
SCOTTSDALE, ARIZ. — Cold Stone
Creamery has introduced four ice cream
fl avors to its menu. The new varieties
include lemon poppy seed, chocolate
hazelnut, strawberry basil and mojito
sorbet. The new fl avors are a part of the
food service company’s Gold Cone Program,
which features a new fl avor each month.
“No culinary trend is out of reach for
the ice cream industry and I’m excited to
bring several unique trends to Cold Stone
Creamery locations this summer,” said Ray
Karam, tastemaster for Cold Stone Creamery.
“The tastes you’ll experience will remind you
of your favorite bakery items, herbal fruit
blends and even summery cocktails — the
non-alcoholic version, of course.” DBN
DAIRYBUSINESSNEWSMay 24, 2011
Sargento launches
stand-up Fridge Pack
Results top expectations, and
E.P.S. guidance raised
PLYMOUTH, WIS. — Sargento Foods Inc.
has introduced the new Fridge Pack. The
stand-up packs of individually wrapped
cheese are available in three varieties: light
string cheese, Colby-Jack cheese and mild
cheddar cheese.
“It’s clear that people tend to make
food choices based on what they fi rst see
in their refrigerator,” said Elizabeth Ward,
a spokesperson for Sargento. “The new
Sargento Fridge Pack puts wholesome,
natural snacks easily within reach to
encourage healthier snacking. Healthy
habits start with a clean and organized
refrigerator, making the Sargento Fridge
Pack an easy way to start making better
snacking decisions.”
Sargento Fridge Packs are found in
the refrigerated cheese section of major
grocery retailers for a suggested retail price
of $6.99 for 18 snacks. DBN
Continued on Page 48
of $43,154,000, or 24c per share, in the
same period a year ago. Sales for the
quarter were $3,049,854,000, up 3% from
$2,961,143,000 during the same quarter of
the previous year.
“Overall, the business is off to a
stronger start than we had anticipated,
and we are somewhat encouraged as we
look to the balance of the year,” said Gregg
Engles, chairman and chief executive
officer. “While we have a long way to go
at Fresh Dairy Direct-Morningstar, I am
cautiously optimistic that the trajectory
of our business is upward and that we
are on a path for continued progress as
we move through the balance of the year.
In our other major segment, WhiteWave-
Alpro continued to perform well, with
both strong top- and bottom-line growth
against a tough overlap and unfavorable
holiday calendar.”
During the quarter, operating income
for the Fresh Dairy Direct-Morningstar
segment was $111 million, down 12%
from $127 million during the same
quarter of the previous year. Sales in the
segment were $2.54 billion, up 2% from
$2.49 billion during the same quarter of
the previous year.
“As you know, we entered 2011 with
significant headwinds in the fresh dairy
business,” Mr. Engles said in a conference
call with securities analysts on May 10.
“Processor profits for fluid milk have
been significantly reduced over the last
two years. Retailer strategy to discount
private label milk, the spillover effect
on branded milk volumes, and assuming
direct pressure for price concessions
have impacted the entire processing
industry. Weak sales volumes across
fresh milk and related products have
compounded our
challenges.”
Retail pricing
for private label
milk advanced in the
quarter as retailers
backed away from
their deep discount
strategy, Mr. Engles said.
“Retail private label
pricing improved a bit
in both January and
February before taking
a step back in March as
retailers were slow to refl ect
the 20c-per-gallon month-
over-month increase in
raw milk costs at retail,”
he said. “However, we
believe the overall trend
in retail pricing is up. In
addition to improving
retail pricing, wholesale
pricing on private label
milk appears to have
stabilized, albeit at
historically low levels.
“While the news
on the pricing front
feels better, volume
continues to be a
concern. Industry-wide
fresh milk volumes were down
an estimated 1.2% in the first quarter,
consistent with recent trends. Our fluid
milk sales volumes underperformed the
industry, declining 2.4% in the quarter as
our channel mix and certain customers
underperformed the broader category.
“Soft industry volumes appear to be
driven by a number of factors, including
weak employment and wages among
May 24, 2011
47FOODBUSINESSNEWS®
Dean Foods income down
but Engles remains upbeat
e
dee down
h fi t t
mntid.
abel bitand
akinrchrefl e
monthe ietail,
we
d ng
as ecth-in”e
Continued from Page 1
Ice Cream
March 15, 2011
44 FOODBUSINESSNEWS®
out on the package as well.”Currently Perry’s offers four Gelato fl avors, including pis-tachio and Cannoli. Two ad-ditional new fl avors will debut this spring: dark chocolate and chocolate hazelnut. Sales have been brisk, according to the company, and the products were well received when sam-pled at a Buffalo Italian Festival this past summer.“It’s met our expectations and we now have it in the rota-tion at all of our major retail-ers,” said Nichole Buryta, assis-tant brand manager for Perry’s.Perry’s also earned two of three fi rst place awards ear-lier this month at the annual Ice Cream Technology Confer-ence in St. Petersburg, Fla., hosted by the International Dairy Foods Association. Each year manufacturers enter new
products and fl avors and at-tendees at the conference vote for those they deem to be the most innovative. Perry’s Red Velvet Cake ice cream and Sour Buddies novelty bars were se-lected this year.Ms. Buryta said Perry’s fro-zen yogurt sales grew 12% in 2010 and that established trends like bakery-inspired flavors continue to produce successful flavors for the company.Tillamook Creamery, Tilla-mook, Ore., also has introduced bakery fl avors in its regional ice cream business. Known nation-wide for its cheddar cheese, Til-lamook also sells ice cream in West coast markets.The company has expanded its Premium Ice Cream line of nearly 40 year-round fl avors with two new additions: Sticky Bun and Grandma’s Cake Bat-ter. Additionally, the company
is rounding out the new fl avor line-up with seasonal, limited-edition fl avors, including Cin-namon Banana Bliss, Pumpkin, and the fan-christened Udderly Peanutbutterly.
Reviewing market conditions In 2009, the market research fi rm Mintel International Ltd., Chicago, predicted there would be slow growth in the ice cream category from 2009 to 2012. The most recent fi gures from the SymphonyIRI Group, Chicago, for the 52-week period ended Feb. 20, show sales by unit in the ice cream/sherbet category are down 3% to 1,325,841,000 units. Sales for the category de-clined 3% to $4,315,962,000.Frozen novelties, on the other hand, performed well during the 52-week period. Frozen novelty sales rose to $2,843,875,000, according to SymphonyIRI, representing a 4% increase, and unit sales grew 7% to 986,340,000.Ms. Buryta noted that 100-calorie portion controlled novelties have drawn a lot of interest for Perry’s.One other area that has seen healthy sales in the same 52-week period is the super premi-um category. Both the Häagen-Dazs brand, which is owned by Nestle, and the Ben and Jerry’s brand, which is owned by Uni-lever, had dollar sales gains of more than 4% and unit growth of more than 3%.
Hot and cold conceptsFor on-premise scoop shop businesses, seasonality has
Continued from Page 40
been pronounced. In February, Cold Stone Creamery, one of the leading on-premise ice cream franchises in North America, in-troduced a line of warm plated desserts designed to generate sales during the slowest part of the year for the company. The Plated Desserts line combines indulgences such as brownies, churros and funnel cake, with Cold Stone’s premium ice cream.One example is No Fair Funnel Cake: Freshly baked, which consists of funnel cake dusted with powdered sugar, surrounded by strawberries and topped with french va-nilla ice cream, strawberry puree and whipped topping. The Plated Desserts are an extension into Cold Stone Creamery’s ice cream novel-ties, joining the company’s ice cream cupcakes and cookie sandwiches on its menu.“The Plated Desserts brings desserts that are rarely seen in the restaurant space, such as churros and funnel cakes, and brings elegance and a whimsical fl air to these decadent treats,” said Suzanne Schutz, vice-president of marketing for Cold Stone Creamery. “The four Plat-ed Desserts options are the per-fect indulgence a la Cold Stone.”In addition to the new Plated Desserts line, Cold Stone Cream-ery is extending its Gold Cone collection, a monthly rotation of unique ice cream fl avors, into 2011. The March fl avor is Pista-chio JELL-O Pudding, and the April fl avor is Peach Iced Tea. FBN— David [email protected]
In the mature ice cream market holding consumer interest is a balancing act
Finding the rightflavor mix
Perry’s Ice Cream takes top honors at I.D.F.A. fl avor contestST. PETERSBURG, FLA. — The International Dairy Foods Association held its
annual ice cream fl avor contest during its Ice Cream Technology Conference
that was held in early March in St. Petersburg. Dairy processors and ingredient
suppliers entered products in three categories and attendees at the meeting
voted for their favorite in each category. This year’s winners included:• Most Innovative Ice Cream Flavor: Red Velvet by Perry’s Ice Cream Co.,
Inc., Akron, N.Y.• Most Innovative Prototype Flavor: Salteo Caramel Chocolate Pretzel
Ice Cream by SensoryEffects Flavor Systems, Bridgeton, Mo.• Most Innovative Novelty: Sour Buddie Bars, Perry’s Ice Cream Co., Inc.,
Akron, N.Y.“It is an honor to be selected for the I.D.F.A. awards by our respected peers in
the dairy industry,” said Robin Waite, research and quality team leader for Per-
ry’s Ice Cream. “Red Velvet is one of the hottest trends in food right now and our
Sour Buddie Bars were developed with a fun, younger consumer in mind.” DBN
1) BPA, June 2011; 2) Baxter Research 2011; 3) Publisher’s own data
*Source: Publisher’s own data
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1) BPA, June 2011; 2) Baxter Research 2011; 3) Publisher’s own data
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