Archive for September, 2010

PURCHASE, N.Y.  (Food-News.net)  Responding to consumer demand for products made with natural ingredients, Pepsi-Cola North America Beverages announced today that it was transforming Sierra Mist, its popular lemon-lime soda, into Sierra Mist Natural. A recent study by the Hartman Group confirmed the demand for natural, revealing that the majority of Americans say natural is an important driver of food and beverage choices they make for themselves and their families.¹

Sierra Mist Natural is made with real sugar and nothing artificial – no preservatives, no artificial flavors and, as always, no caffeine. Sierra Mist Natural is being touted as the reinvention of lemon-lime soda made with only five simple and natural ingredients.

“New Sierra Mist Natural has been stripped of everything artificial and is naturally sweetened with real sugar so that the crisp, clean taste of lemon-lime shines through,” said Kristina Mangelsdorf, Vice President of Natural and Flavored Sodas at PepsiCo. “It’s a BIG, bold innovation that shakes up the world of sodas with its surprisingly authentic simplicity — making Sierra Mist Natural a beverage that’s in line with the times and consumer preference.”

To complement its new, natural profile Sierra Mist Natural also has a brand new look. The updated logo, package design and new light green bottle highlight the product’s crisp, clean lemon-lime taste, its simplicity and its natural appeal.

The Soda Nature Would Drink If Nature Drank Soda

To underscore that Sierra Mist Natural is made exclusively with natural ingredients, the ad campaign, created by Goodby, Silverstein & Partners (San Francisco, Calif.), uses the tagline, “The soda nature would drink if nature drank soda.” The ads tap some of nature’s experts — rocks, trees and even rainbows — to express their yearning for the pure and natural ingredients of Sierra Mist Natural and its refreshingly delicious taste. In one execution, trees clamor for a coveted sip of new Sierra Mist Natural, while in another, a boulder dreams about having a mouth so it can enjoy the “lemony, bubbly goodness” of Sierra Mist Natural. And in a print execution, a rainbow would give anything, even its favorite yellow stripe, just to try the product.

The campaign, which broke on Monday, September 20, consists of TV, Print, Digital, Radio, and Out of Home elements, and is a departure from traditional soda advertising, notes Mangelsdorf. “Sierra Mist Natural is all about the reinvention of lemon-lime soda. We needed a campaign that would communicate how significant — and meaningful — this natural transformation is. Who better to testify to the refreshingly natural ingredients of new Sierra Mist Natural than nature itself?”

The brand will be putting a full year’s worth of media investment into the fourth quarter of 2010 to support the brand. Television ads will appear in high profile programming, such as Dancing with the Stars and The Event, core programming for the brand’s 25-39 year old target consumer. Similarly, print ads are planned for publications including Men’s Journal, Everyday Food, and People Magazine, to reach both male and female consumers. Finally, out-of-home elements will bring nature to major cities, with immersive bus shelters and spectacular billboards showing nature’s craving for new Sierra Mist Natural. The digital campaign will break later in the month and will bring a new level of consumer engagement to the campaign.

“Sierra Mist Natural is the first major innovation to come out of Pepsi Americas Beverages following our Bottler Integration,” said Mangelsdorf. “We know that we have a product our consumers will love and with the support of our full system behind us we know we can win in the marketplace.”

Sierra Mist Natural replaces Sierra Mist and is available at stores nationwide in standard soft drink packaging at the same great price. For more information about Sierra Mist Natural, go to www.facebook.com/sierramist or www.sierramist.com.

About Sierra Mist Natural

Sierra Mist Natural is a product of Purchase, N.Y.-based Pepsi-Cola North America Beverages (PCNAB). PCNAB is a division of PepsiCo and offers the world’s largest portfolio of billion-dollar food and beverage brands, including 19 different product lines that each generates more than $1 billion in annual retail sales. Our main businesses – Frito-Lay, Quaker, Pepsi-Cola, Tropicana and Gatorade – also make hundreds of other nourishing, tasty foods and drinks that bring joy to our consumers in more than 200 countries. With annualized revenues of nearly $60 billion, PepsiCo’s people are united by our unique commitment to sustainable growth, called Performance with Purpose. By dedicating ourselves to offering a broad array of choices for healthy, convenient and fun nourishment, reducing our environmental impact, and fostering a diverse and inclusive workplace culture, PepsiCo balances strong financial returns with giving back to our communities worldwide. In recognition of its continued sustainability efforts, PepsiCo was named for the third time to the Dow Jones Sustainability World Index (DJSI World) and for the fourth time to the Dow Jones Sustainability North America Index (DJSI North America) in 2009. For more information, please visit www.pepsico.com.



CARSON, Calif.  (Food-News.net)  Custom Food Products (CFP), a leading national protein supplier to chain restaurants and food manufacturers, has developed a replacement product for cooked canned beef.

CFP Research and Development Manager Rene Melendez said, “We developed several prototypes over a period of four years and arrived at just the right processing and cooking methodology.

“Our canned beef replacement product is safer, more flavorful, appealing to the eye and performs better than any competitive product on the market.”

Founded over 30 years ago, CFP is a $170 million operation, employing 400, with processing facilities in Carson, CA and Owingsville, KY.

Jon Hickerson, President and Chief Operating Officer of CFP, said, “I am proud of Rene’s work on this project. We challenged him to develop a product that met the needs of our customers and this product hit the mark.

“We work very hard at CFP to develop customized products, which are used as ingredients by some of the major food brands and served at quality restaurant chains. Once again our R&D folks proved CFP’s ability to exceed customer expectations.”

Producing delicious beef, chicken, pork and turkey meats and gravies, CFP supplies a wide range of proteins to some of the largest international restaurant chains and consumer products marketers in the U.S. and abroad. CFP is an expert in the protein category and is dedicated to innovation in products used as ingredients and menu items.

CFP has also received dual certifications from the Global Food Safety Initiative and British Retail Consortium. The certifications were awarded to both of their state-of-the-art facilities after separate audits in early summer 2010. CFP’s operations are BEV product requirement-approved for several countries, and Halal certified.

For more information, please contact Jon Hickerson, CFP President/COO, at 310-637-0900 or visit www.customfoodproducts.com.

SILVER SPRING, Md.  (Food-News.net)  As fall arrives, so does the apple season and fresh apple cider.  Unfortunately, serious outbreaks of foodborne illness have been traced to drinking fruit and vegetable juices and cider that have not been processed to kill harmful bacteria.  Consumers are being reminded this fall to read the labels carefully on juice or cider products they purchase.

Juices provide many essential nutrients, but consuming certain types of juice can pose health risks to your family. When fruits and vegetables are fresh-squeezed to produce juice, bacteria that may be present on the inside or the outside of the produce can become part of the finished product.  Unless the produce or juice has been processed to destroy any harmful bacteria, the juice could be contaminated.  While most people’s immune systems can usually fight off the effects of foodborne illness, children, the elderly, and people with weakened immune systems risk serious illnesses or even death from drinking juice that has not been processed to ensure its safety.

Most of the juice sold in the United States is pasteurized (heat-treated) to kill harmful bacteria. Juice products may also be treated by non-heat processes for the same purpose.  However, some grocery stores, health food stores, cider mills, and farm markets sell packaged juice that was made on site that has not been pasteurized or otherwise processed to ensure its safety.  These untreated products should be kept under refrigeration and are required to carry the following warning on the label regarding people who are at risk for foodborne illness:

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

FDA does not require warning labels for juice or cider that is fresh-squeezed and sold by the glass, such as at apple orchards, farm markets, roadside stands, or in some restaurants or juice bars.  Pregnant women and young children should avoid all juice that has not been pasteurized or otherwise processed to ensure the safety of the product.  If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either do not drink it or bring it to a boil to kill any harmful bacteria that may be present.  

Two Simple Steps to Juice Safety: If you are pregnant, have young children, or are caring for someone who is elderly or has a weakened immune system, take these two simple steps to protect your family.

1. Always Read the Label

Look for the warning label to avoid the purchase of juice that has not been pasteurized to ensure its safety.  In particular, look for the warning label on any packaged juice product that may have been made at the site of sale, such as at some grocery and health food stores, cider mills, or farm markets.

2. When in Doubt, Ask!

Always ask if you are unsure if a juice product is pasteurized or otherwise processed to ensure its safety.  Pasteurized juice is normally found in your grocers’ frozen or refrigerated food cases or in non-refrigerated shelf-stable containers, such as juice boxes, bottles, or cans. Do not hesitate to ask if the labeling is unclear or if the juice or cider is sold by the glass.

Foodborne Illness: Be Aware of the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within one to three days of eating the contaminated food.  However, sickness can also occur within 20 minutes or up to six weeks later.  Foodborne illness may also be confused with other types of illnesses.

Symptoms of foodborne illness may include: vomiting, diarrhea, abdominal pain, and flu-like symptoms, such as fever, headache, and body ache.  If you or your family experiences these symptoms, see a health care professional who can properly diagnose foodborne illness and prescribe the best treatment.

For more information see www.fda.gov or contact 1-888-SAFEFOOD.

PITTSBURGH  (Food-News.net)  To provide a solution to the pressing consumer concern regarding sodium, StarKist Co., a leading producer, distributor and marketer of seafood products in the United States, is helping you shake the salt out of your diet by launching Low Sodium Tuna in convenient Flavor Fresh Pouches. The Pouches are the first of its kind to hit grocery shelves, so pucker up and get ‘Kist with two varieties, Low Sodium Chunk Light and Albacore Tuna in Water.

The new products continue to support the recent launch of the “Have You Been StarKist?” campaign, creating a unique connection between the iconic “fish-kiss” and seafood.  Have You Been StarKist? showcases the many healthy, delicious and contemporary ways to incorporate tuna into your everyday active lifestyle. “We continuously look for new ways to innovate and deliver on our consumers’ needs,” StarKist Marketing Director Jennifer Albert said. “Getting ‘Kist is all about experiencing the fresh taste and health benefits of seafood. We’re excited to extend the convenience of our signature Flavor Fresh Pouch to include lower sodium options, on-trend with today’s health conscious consumers.” StarKist already offers reduced sodium canned options: Low Sodium Chunk Light Tuna in Water and Very Low Sodium Chunk White Albacore Tuna in Water; the launch of the two new pouch products offer even more delicious, convenient and healthy ways to get ‘Kist.

Give Your Diet a Healthy ‘Kist

You may be among the many Americans who have been advised by a doctor to reduce their sodium intake. “Diets high in sodium can cause excess fluid retention in some people, which can lead to increased blood pressure and added strain on the heart,” says StarKist’s Registered Dietitian Laura Ali, MS, RD. StarKist’s Low Sodium Chunk Light variety gives your diet a healthy ‘Kist with more than 50% sodium reduction per serving than the standard pouch tuna, and the Low Sodium Albacore variety delivers over 75% reduction per serving. The no-drain pouch, and mild tuna flavor and sodium content make this a convenient protein choice for anyone looking for low-sodium options. “Even making small changes to your daily diet, such as choosing low sodium foods, can decrease your risk for hypertension and heart disease. Plus, incorporating tuna into your diet provides a natural source of Omega-3s, which also helps to show your heart some serious love.”

Shake Out the Salt, Not the Taste

Watching your sodium intake doesn’t have to mean flavorless, boring meals. The great fresh taste you love from StarKist, together with the no-mess convenience of the portable Flavor Fresh Pouch, makes it easier than ever to add nutritious tuna to the entire family’s diet. StarKist helps add a little spice to your recipe repertoire with tasty dishes, such as Zesty Italian Style Tuna Casserole, Brown Rice Pilaf and Black Bean and Pepper Tuna Salad, without the excess salt.  Plus, the new, www.StarKist.com features over 80 delicious meal solutions for even more ways to get ‘Kist every day of the week!  

For more information, please visit www.StarKist.com, “like” StarKist on Facebook and “follow” @StarKistCharlie on Twitter.

About StarKist

StarKist Co. is a leading producer, distributor and marketer of shelf-stable seafood products in the United States.  A category leader in innovation, StarKist was the first brand to introduce the StarKist Flavor Fresh Pouch®; StarKist Tuna Creations®, a line of lightly marinated tuna; and a dolphin-safe policy. As America’s favorite tuna, StarKist represents a 65-year tradition of quality, innovation and consumer trust and is well known for its charismatic brand icon, Charlie® the Tuna, who swam into the hearts of tuna fans in 1961 and is still a fan favorite today. For more information on the Company, visit starkist.com. StarKist Co. is a wholly owned subsidiary of the Dongwon Group.

RIDGWAY, Colo.  (Food-News.net)  Americans eat approximately 300 million sandwiches each day(1), with nearly half of those being consumed at lunch and just a quarter at dinner(2).  Consumers have certainly embraced sandwiches for lunch, but they can also be a nutritious, convenient dinner — especially with so many consumers watching their wallets and their waistlines.  In fact, the Grain Foods Foundation has partnered with Jamie and Bobby Deen, hosts of the Food Network’s “Road Tasted” and sons of Paula Deen, to encourage families nationwide to make one night a week Sandwich Night.  

“Sandwiches have been a big part of our family’s life ever since our early success with our sandwich cart, the Bag Lady,” says Jamie Deen. “We hold a weekly Sandwich Night now because it allows the whole family to be creative, experiment and have fun.  Plus, we know sandwiches are a nutritious choice for dinner.”  

To help inspire chefs everywhere, the Grain Foods Foundation has created an Endless Sandwich recipe database at gowiththegrain.org where consumers can download recipes and add their own sandwich favorites.  The Endless Sandwich database also features exclusive recipes created by the Deen brothers.

“Any night of the week can be Sandwich Night,” says Bobby Deen. “Making sandwiches for dinner is a nutritious and convenient solution to the age old question of ‘what’s for dinner?'”

The USDA dietary guidelines recommend eating six one-ounce servings of grain foods each day, with half of those servings coming from whole grains. Bread and grains provide many of the essential nutrients needed to stay healthy and help fight diseases such as heart disease, diabetes, some cancers and birth defects.

“Enjoying a sandwich at dinnertime ensures at least two of the required six servings of grain foods each day,” says Judi Adams, MS, RD and Grain Foods Foundation president. “Better yet, sandwiches taste good, no matter how you build them!”

To get more tips and recipes from the Deen brothers and to add your favorite recipe to the Endless Sandwich recipe database, visit www.gowiththegrain.org or GoWithTheGrain on Facebook and Twitter. Fans of GoWithTheGrain on Facebook can also enter to win a chance to Share a Sandwich with the Deen Brothers in their hometown of Savannah, GA.

About the Grain Foods Foundation

The Grain Foods Foundation, a joint venture of members of the milling, baking and allied industries formed in 2004, is dedicated to advancing the public’s understanding of the beneficial role grain-based foods play in the human diet.  Directed by a board of trustees, funding for the Foundation is provided through voluntary donations from private grain-based food companies and is supplemented by industry associations.  For more information about the Grain Foods Foundation, visit gowiththegrain.org, or find GoWithTheGrain Facebook, Twitter and Flickr.

(1) http://www.foodreference.com/html/fsandwich.html

(2) http://www.globalgourmet.com/food/kgk/2001/0501/kgk051901.html#axzz0zWgfz18m

SEBASTOPOL, Calif.  (Food-News.net)  Green Valley Organics™ is the first line of lactose free yogurts and kefirs to be available nationwide, making it possible for millions of lactose intolerant Americans to enjoy the great taste and health benefits of real dairy without tummy troubles.

To create these first-of-their-kind products, the natural enzyme lactase is added. Lactose intolerant individuals do not produce lactase and therefore cannot digest the milk sugar, lactose, in dairy. When added to the milk the lactase breaks down the lactose into the easily digested simple sugars glucose and galactose. No chemicals are used and the nutritional composition of the milk is not altered in any way so consumers still get all of the great taste, calcium, protein and B vitamins of real dairy without the unpleasant symptoms of lactose intolerance.

“Fermented dairy products like yogurt and kefir are functional superfoods that help promote bone health, good digestion and a strong immune system,” said Dr. Liz Applegate, Director of Sports Nutrition at UC Davis. “Until now, lactose intolerant consumers haven’t had a lactose free, real dairy option which Green Valley Organics delivers with live active cultures that have a variety of health benefits.”

In addition to being delicious, Certified Humane®, low fat, kosher, GMO and gluten-free, Green Valley Organics is also the only dairy brand to offer Flourish™ – a custom blend of 10 live active probiotic cultures that promotes optimal digestive and immune system health (the USDA requires two cultures for yogurts).  

Green Valley Organics blends the best quality fruits and ingredients into its creamy smooth and naturally sweet, lower-in-sugar yogurts and kefirs, which also makes these products an excellent choice for diabetics or anyone watching their sugar intake. Yogurt flavors include Plain, Blueberry, Honey, Strawberry and Vanilla. Kefir is available in Traditional Plain and Blueberry Pomegranate Acai.  

“It’s important to us that consumers know why they can feel good about choosing Green Valley Organics – from the ingredients we use to how we produce our products in a way that is as natural, unprocessed and environmentally friendly as possible,” said Green Valley Organics Owner and President Jennifer Bice.  

Visit GreenValleyLactoseFree.com for delicious, easy-to-make recipes and to learn more about the company’s wholesome products and Earth-friendly business practices.

MCLEAN, Va.  (Food-News.net)  The American Frozen Food Institute (AFFI) today joined a diverse coalition of consumer groups and food associations in urging the U.S. Senate to pass the “FDA Food Safety Modernization Act” (S. 510).

“Food safety is the highest priority of frozen food producers,” said AFFI President and CEO Kraig R. Naasz. “We have worked hard over the past three years in support of legislation to modernize our nation’s food safety system in a manner that provides increased protections for consumers and offers food producers a variety of flexible, common-sense options for improving food safety. The time to pass this important bipartisan legislation is now.”

Joining AFFI at today’s press event were a diverse group of business, consumer and non-governmental groups, including the Grocery Manufacturers Association, the U.S. Chamber of Commerce, the Consumer Federation of America and the Pew Charitable Trusts.

“The Senate has crafted a balanced and reasonable approach to strengthening America’s food safety regime,” said Naasz. “As frozen food producers strive each and every day to provide consumers with safe, convenient and affordable foods to meet their families’ nutritional needs, we need a properly equipped partner at the Food and Drug Administration.”

“Frozen food producers and consumer advocates agree that further delay is not a viable option for securing the safety of our nation’s food supply,” said Naasz. “AFFI will continue to press the Senate to pass this bill so that it can be signed into law by President Obama,” concluded Naasz.

The American Frozen Food Institute is the national trade association that promotes the interests of all segments of the frozen food industry. AFFI works to foster industry development and growth, and advocates before legislative and regulatory entities on the industry’s behalf. For more information, please visit www.affi.com.

 

PARKER, Colo.  (Food-News.net)  On Thursday, September 23, a live wheat field and combine will transform the streets of the Capital into a mini “farm-to-fork” experience to teach people about where their food comes from and to help them  make more informed nutrition choices.  The Wheat Foods Council’s two-day Urban Wheat Field event enables people to experience the life cycle of America’s most-consumed grain, from the kernel to the store shelf where people are given the choice – whole or enriched grain.  

“With alarming obesity rates and confusing nutrition information, we think it’s important to get people thinking about their foods in new, interesting ways,” said Judi Adams, R.D. and president of the Wheat Foods Council.  “With the Urban Wheat Field, we’re not just telling people that whole and enriched grain foods are good choices, but showing them how the grain gets from point A to B and what nutritional properties make it a healthful choice,” said Judi Adams.  

In addition to featuring every stop on the grain chain including the wheat field, mills, ovens and the finished product, the event provides access to grain experts from around the country including farmers, millers, bakers and registered dietitians.  The exhibit, open from 9 a.m. until 7 p.m. EDT on Thursday and 8 a.m. until 5 p.m. Friday, is located at 3rd Street and Maryland Avenue.  Exhibit components include:  

  • Agriculture:  Wheat farmers will take groups through five stages of wheat growth as well as the harvest via a growing wheat field – approximately one quarter acre in size – and will showcase an actual combine.  
  • Milling:  Visitors will see how wheat kernels become flour via operating mills and have the opportunity to grind their own flour.
  • Baking:  Flour will be transformed into everyone’s favorite grain foods in the baking area, where a certified master baker will prepare cupcakes and biscotti, and a mobile baking lab will provide fresh bread and cookies for sampling.
  • Nutrition:  Against the backdrop of a mock grocery store aisle, registered dietitians will deliver a lesson in wheat nutrition, reading nutrition facts panels, identifying whole grain foods and determining proper serving sizes.

The United States exports about half of the wheat it produces and is considered the largest wheat-exporting nation in the world providing nourishment to people everywhere.  Producing more than 2.3 billion bushels in 2009, America’s wheat producers play a critical role in the economy, the global food supply and the diets of people throughout the world.  

“This is a great opportunity for the wheat industry to enlighten and delight consumers and influencers with our story in a unique, attention-grabbing way,” said David Moore.  “We’re congregating everything from the farm to the grocery store and placing it in a central location to further the nutrition knowledge of the Washington, DC residents and beyond.”

The Urban Wheat Field is a free event for people of all ages.  To learn more, visit www.wheatfoods.org.   For those unable to attend the event, the Wheat Foods Council offers a similar, interactive, farm-to-fork experience at www.HowWheatWorks.com.      

About the Wheat Foods Council

The Wheat Foods Council is a nonprofit organization formed in 1972 to help increase public awareness of grains, complex carbohydrates, and fiber as essential components of a healthful diet. The Council is supported voluntarily by wheat producers, millers, bakers, and related industries.

NEW YORK  (Food-News.net)  Two leading distributors of the finest estate-bottled wines from the world’s most renowned growing regions, Barterhouse and Noble House Wines, today announced a definitive agreement to join forces and create a new company: Gotham Wine Group.

As two of the premier wine distributors in the country, with licenses to distribute in New York, New Jersey, Connecticut, Alabama, California, Delaware, Michigan, Mississippi, Pennsylvania, and Rhode Island, Gotham Wine Group will combine resources to better meet the needs of wine makers and sellers.  The creation of Gotham Wine Group unites two industry innovators servicing hundreds of retailers, restaurateurs, and private collectors around the country with a uniquely diverse portfolio of the highest quality wines that offer an extraordinary taste experience at all price points.  

The merger between the two companies will bring together the strengths of each, including the logistics and distribution channels provided by Noble House and the sales and customer service provided by Barterhouse. The partnership is operational effective as of today and will be headquartered in New York City.  The principals of the new entity are Brian DiMarco, Jay Furman and Erik Ekstein, with DiMarco serving as President.  

“Wine is one of the top growth sectors in the beverage industry, and by combining the resources of our two companies, we are creating a world-class distributorship that is poised for significant and sustainable growth,” said Erik Ekstein, principal of Gotham Wine Group. “This merger is a natural fit, given the strengths of our two companies, enabling us to provide superior service to our customers and raise visibility for the brands we distribute.”

Gotham Wine Group will be structured to offer wine makers additional sales opportunities with the ability to cover larger geographic areas through its vast network of retail and restaurant accounts, ranging from neighborhood wine shops to some of the country’s premiere restaurants, including Per Se, Babbo, and Cafe Boulud.

“Both Barterhouse and Noble House have a history of success in brand development and customer satisfaction,” said Brian DiMarco, president of Gotham Wine Group.  “Combining our industry expertise and passion with Gotham Wine Group, we look forward to creating a more efficient organization.  We will continue to provide only the best wines from artisan producers to create the highest quality portfolio.”

Gotham Wine Group is expected to distribute wines from a large variety of top wineries from around the world including Argentina, Australia, Austria, Chile, France, Germany, Italy, New Zealand, Portugal, South Africa, Spain, the United States, and Uruguay.  A host of rare and exclusive brands such as Mollet, Barrel 27, McPrice Myers, Jules, Gran Bazan, Kerner Estates, Man O’ War, Brande Bergere, Bouza and Pasetti will be represented.  The inventory offered by Gotham Wine Group will include products that are grown with sustainable techniques and that have a respect for the earth’s delicate balance.

For more information, please contact Megan Raphael at Mediashop PR (megan@mediashoppr.com; 212-867-8778 x232).

About Gotham Wine Group:

Gotham Wine Group is one of the country’s leading distributors of the finest estate-bottled wines from the world’s most renowned growing regions.  Gotham Wine Group services hundreds of retailers, restaurateurs, and private collectors around the country with a uniquely diverse portfolio of the highest quality wines that offer an extraordinary taste experience at all price points. Gotham Wine Group has licenses to distribute in New York, New Jersey, Connecticut, Alabama, California, Delaware, Michigan, Mississippi, Pennsylvania, and Rhode Island.

For information on Barterhouse, please visit: http://www.thebarterhouse.com.

For information on Noble House Wines, please visit: http://www.noblehousewines.com.

ROCKVILLE, Md.  (Food-News.net)  MOM’s Organic Market founder, Scott Nash, is calling on Whole Foods to act more quickly on their new sustainable seafood labeling program.  “Whole Foods has set a goal to stop selling all red-labeled endangered seafood species by 2013.  These species are in immediate danger of collapse.  Whole Foods’ color label system shows consumers that they mostly offer red and yellow species of seafood — and very little green-labeled seafood.  By waiting until 2013, Whole Foods continues to be a conscious contributor to the overfishing of our oceans and is irresponsible in not acting with a real commitment to solve this problem now,” says Nash.

In 2008, MOM’s chose to only carry sustainable green-labeled seafood throughout its grocery departments, including canned and frozen seafood.  “We don’t have 3 years to wait to take action to save our oceans’ ecosystems and species.  In my opinion, we cannot act fast enough on this issue and I don’t understand why Whole Foods isn’t acting faster,” says Nash.

Since 2008, on Greenpeace’s seafood rating scorecard, MOM’s Organic Market has rated higher than any other national grocery chain.  “Whole Foods needs to do the right thing and put ethics before profits and stop selling these endangered species of seafood immediately.  They are using different certifiers, not applying their program to all of their products, selling many red and yellow products, have random and far in the future timelines for discontinuing certain items, and many products in their fresh seafood department and grocery department remain unlabeled altogether.  In a nutshell, this color label system is necessary at Whole Foods only because they choose to sell many unsustainable species of seafood,” says Nash.

About MOM’s

Founded in 1987 in Scott Nash’s mother’s garage as a home delivery/mail order provider of organic foods, MOM’s has grown to become the region’s premiere chain of locally owned and operated environmental organic grocery stores, offering an incredible selection of organic products at everyday low prices. MOM’s currently operates 6 stores in the Washington/Baltimore area and has plans to double the number of stores by the end of 2012.

MOM’s Purpose is to protect and restore the environment.  In 2005, MOM’s offset all of its electricity with wind energy- at the time, ranking #10 nationally on the EPA Green Power program of retailers who use renewable energy.  Most recently, MOM’s launched its Battle The Bottle initiative, ceasing the sale of bottled water and comprehensively reducing the use of plastic at all store locations.

PARSIPPANY, N.J.  (Food-News.net)  B&G Foods, Inc. (NYSE: BGS), a manufacturer and distributor of high quality, shelf-stable foods, and FOCUS Brands, the franchisor and operator of over 2,200 ice cream stores, bakeries, restaurants and cafes, announced today the introduction of Cream of Wheat® Cinnabon® instant hot cereal, a combination of the convenience and high nutritional content of Cream of Wheat with the unmistakable crave appeal and aroma of Cinnabon’s legendary cinnamon rolls.

“This relationship illustrates a unique opportunity for Cream of Wheat in that it allows us to utilize the brand and flavor equity of Cinnabon to provide consumers an exciting new product that we are confident will be a success,” said David L. Wenner, President and Chief Executive Officer of B&G Foods. “In this launch, we applaud our marketing and product research team members who work tirelessly to create new and exciting products that leverage the nostalgia and brand loyalty associated with B&G Foods’ brands with first-class partners.”

The launch of Cream of Wheat® Cinnabon® instant hot cereal will be supported through a host of strategic marketing programs, building upon the expanded marketing efforts that B&G Foods has dedicated to growing the brand since its acquisition in 2007. Social media interaction combined with retail events, couponing and advertising will aim to create consumer awareness and trial during the initial launch in 2010 and throughout expanded distribution in 2011. A dedicated Cream of Wheat® Cinnabon® instant hot cereal webpage linked to the Cream of Wheat website will offer consumers a free sample and a printable coupon.

“Cinnabon’s partnership with Cream of Wheat is a perfect example of our strategy to align our brand with companies that create delicious, innovative products, that, in turn, add value to both brands’ equities, as well as for consumers,” said Cara Becker, Director of Brand Licensing at FOCUS Brands.

Each box of Cream of Wheat® Cinnabon® instant hot cereal includes ten 35g instant packets. Each packet, equal to one serving, has 100 calories, 0 grams of fat and is an excellent source of Vitamin D, Calcium and Iron. Cream of Wheat® Cinnabon® instant hot cereal is currently available in the cereal aisle of select grocery stores. For more information, a list of retailers that carry Cream of Wheat® Cinnabon® instant hot cereal and printable coupon please visit www.creamofwheat.com/cinnabon.

About Cream of Wheat

Introduced in 1893, Cream of Wheat is among the leading brands, and one of the most trusted and widely recognized brands, of hot cereals sold in the United States. Cream of Wheat is available in original, 10-minute, 2 ½ minute and one-minute versions, and also in instant packets of original and other flavors, including cinnamon swirl and maple brown sugar. A whole grain version of original 2 ½ minute Cream of Wheat was introduced by B&G Foods in 2008. Cream of Wheat and Cream of Rice, a rice-based hot cereal, are distributed nationally and in various retail and food service channels.

About B&G Foods, Inc.

B&G Foods and its subsidiaries manufacture, sell and distribute a diversified portfolio of high-quality, shelf-stable foods across the United States, Canada and Puerto Rico. B&G Foods’ products include hot cereals, fruit spreads, canned meats and beans, spices, seasonings, marinades, hot sauces, wine vinegar, maple syrup, molasses, salad dressings, Mexican-style sauces, taco shells and kits, salsas, pickles, peppers and other specialty food products. B&G Foods competes in the retail grocery, food service, specialty, private label, club and mass merchandiser channels of distribution. Based in Parsippany, New Jersey, B&G Foods’ products are marketed under many recognized brands, including Ac’cent, B&G, B&M, Brer Rabbit, Cream of Rice, Cream of Wheat, Emeril’s, Grandma’s Molasses, Joan of Arc, Las Palmas, Maple Grove Farms of Vermont, Ortega, Polaner, Red Devil, Regina, Sa-són, Trappey’s, Underwood, Vermont Maid and Wright’s.

About Cinnabon, Inc.

Founded in Seattle in 1985 and now based in Atlanta, Cinnabon, Inc. is the market leader among cinnamon roll bakeries. The company serves fresh, aromatic, oven-hot cinnamon rolls and cupcakes, as well as a variety of other baked goods and specialty beverages. Cinnabon currently operates more than 770 franchised locations worldwide, primarily in high traffic venues such as shopping malls, airports, train stations, travel plazas, entertainment centers, academic institutions and military establishments. Visit www.cinnabon.com for more information, follow us on Twitter @CinnabonInc or become a Facebook fan at http://www.facebook.com/Cinnabon.

About FOCUS Brands

FOCUS Brands Inc. is the franchisor and operator of over 2,200 ice cream shoppes, bakeries, restaurants, and cafes in the United States, the District of Columbia, Puerto Rico, and 33 foreign countries under the brand names Carvel®, Cinnabon®, Schlotzsky’s® and Moe’s Southwest Grill®, as well as the franchisor of Seattle’s Best Coffee® on certain military bases and international markets. Based in Atlanta, the primary objective of FOCUS Brands is to “FOCUS on making people happy.” Please visit www.focusbrands.com to learn more.

CAMDEN, N.J.  (Food-News.net)  Campbell Soup Company (NYSE:CPB) today announced that its Pepperidge Farm division will further reduce sodium across its portfolio of 84 breads, rolls and bagels. By February 2011, 80 percent (69 varieties) of these Pepperidge Farm products will be at least 25 percent lower in sodium than regular breads, rolls and bagels1– a significant achievement given that salt not only adds flavor to baked goods but also affects texture and color.

Campbell is leading the food industry in sodium reduction efforts, building on decades of work to reduce the sodium content of its products while maintaining great taste. The progress in reducing sodium reflects Campbell’s overall commitment to wellness and Pepperidge Farm’s leadership in the bakery category.

“As part of our focus on health and wellness, we have made sodium reduction a top priority at Campbell for many years,” said Douglas R. Conant, President and Chief Executive Officer of Campbell Soup Company. “We pride ourselves on our industry-leading efforts to lower sodium while ensuring great taste and quality, and we will continue to seek ways to reduce sodium across our portfolio of baked snacks, healthy beverages and simple meals.”

As top sellers in the premium bakery category, Pepperidge Farm breads provide an array of nutritional benefits and outstanding quality. About half of all Pepperidge Farm sliced breads (22 varieties) are already at least 25 percent lower in sodium than regular sliced breads.

“The best thing about Pepperidge Farm breads in which we’ve reduced sodium is that they taste every bit as great as they always did,” said Pat Callaghan, President, Pepperidge Farm. “By building on Campbell’s experience in using lower sodium natural sea salt in recipe development, we have been able to reduce sodium in many products so people can enjoy the whole grains, fiber and taste they want, but with less sodium.”

Breads are one of the top sources of fiber and whole grains in the American diet. But according to the recent scientific report of the 2010 U.S. Dietary Guidelines for Americans, nearly 95 percent of Americans are missing the mark when it comes to whole grains–a problematic shortfall since eating whole grains can help protect against heart disease and is associated with lower body weight.

More than 40 Pepperidge Farm breads meet Food & Drug Administration (FDA) standards as good or excellent sources of fiber or provide at least half a serving of whole grains in one slice. Plus, nearly two dozen Pepperidge Farm breads are certified by the American Heart Association–meeting exacting criteria to display the AHA heart-check mark on packages.

In addition to Pepperidge Farm breads, Campbell has reduced sodium across its portfolio, including many of its soups and the entire lines of V8® juices, Prego® Italian sauces and SpaghettiOs® pastas. Campbell makes more than 200 reduced sodium products–an eight-fold increase compared to just five years ago, when the company offered 25 reduced sodium products.

About Pepperidge Farm

Pepperidge Farm, Incorporated, based in Norwalk, Connecticut, is a leading provider of premium quality fresh bakery products, cookies, crackers, and frozen foods. The company was named the #1 Place to Work in Connecticut in the large companies category of the Best Places to Work in Connecticut competition for 2009. Among the company’s most popular products are Sausalito® and Milano® cookies, Goldfish® crackers, Baked NaturalsTM crackers, frozen Puff Pastry, frozen garlic loaves and Texas toasts, and more than 50 varieties of fresh baked breads including Pepperidge Farm® Swirl, Farmhouse, and Whole Grain. The company recently added Ecce Panis® gourmet artisan breads to its portfolio. Pepperidge Farm was founded in Connecticut in 1937 by Margaret Rudkin, an entrepreneurial homemaker who began baking fresh, all-natural bread for her allergy-afflicted son. The company is now a nationwide business with 9 manufacturing facilities and almost 5,000 employees. Pepperidge Farm has been part of Campbell Soup Company since 1961.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of high-quality foods and simple meals, including soup and sauces, baked snacks and healthy beverages. Founded in 1869, the company has a portfolio of market-leading brands, including “Campbell’s,” “Pepperidge Farm,” “Arnott’s” and “V8.” Through its corporate social responsibility program, the company strives to make a positive impact in the workplace, in the marketplace and in the communities in which it operates. Campbell is a member of the Standard & Poor’s 500 and the Dow Jones Sustainability Indexes. For more information, visit www.campbellsoup.com.

1 Comparison to USDA averages for regular breads, rolls and bagels from the USDA National Nutrient Database for Standard Reference, Release 22, 50 g RACC serving.

Hyattsville, MD  (Food-News.net)  Consumers throughout the Mid-Atlantic are enjoying freshly baked artisan bread and pastries every day created by one of the country’s top bread bakers – Didier Rosada.

“Baking is my passion and I’m thrilled to receive such a wonderful honor from one of the leading magazines for our industry,” said Rosada.

Awards are not new to Rosada or Uptown Bakers. Rosada’s past achievements include the 1993 Golden Baguette and leading the Bread Bakers Guild Team USA to first place victory at the Coupe du Monde de la Boulangerie (the “Olympics” of the baking industry) in Paris in 1996. Under Rosada’s direction, the USA team continued to win, taking best overall in 1999 and placing second in 2002. Uptown Bakers won Modern Baking’s 2007 Leadership Award for Quality.

“We are fortunate to have one of the world’s best bread guys on our team,” said Michael C. McCloud, owner of Uptown Bakers. “Didier’s presence and commitment to excellence is what helped make Uptown Bakers the top wholesale artisan baker in the Mid-Atlantic.”

In addition to his role at Uptown Bakers, Rosada is an educator and consultant to bakers around the world. As part of the Bread Bakers Guild of America, Rosada will present “The Science and Application of Sourdough Based Preferments,” at the upcoming International Bakery Industry Exposition (IBIE 2010) in Las Vegas Mon., Sept. 27, 2010, 8:30 a.m. – 11:30 a.m. Attendees will learn: how to put preferments to work, from artisan to industrial scale; how to improve flavor, texture, dough handling, and shelf life; removing additives and preservatives from existing products and much more.

About Uptown Bakers

Founded in 1990 as both a retail and wholesale bakery in Washington, DC, Uptown Bakers today has grown to become the finest specialty wholesale bakery serving more than 500 restaurants, hotels, caterers and other foodservice and retail establishments from Baltimore to Richmond.

Setting the standard for excellence in artisan baking, Uptown Bakers uses the highest quality ingredients, such as farm fresh eggs, real butter and imported Greek olives. All products are 100% trans fat free, handmade by world class bakers and delivered fresh, seven days a week.

Under the direction of Master Baker and Vice President of Operations Didier Rosada, Uptown Bakers produces up to 30 different varieties of dough every day that result in more than 100 assorted breads and pastries. The award-winning Rosada is well known for having trained and led the Bread Bakers Guild Team USA to victory multiple years in the Coupe du Monde de la Boulangerie in Paris – the baking world’s version of the Olympics.

Uptown Bakers is located just a few miles from the nation’s capitol in Hyattsville, MD and services customers from Baltimore, Md. to Richmond, Va. To learn more, visit www.uptownbakers.com

To arrange an interview with Didier Rosada or for additional photos, please contact Michele Brier at michele(at)uptownbakers(dot)com or 202.255.1798.

HARRISBURG, Pa.  (Food-News.net)  Seventeen Pennsylvania projects were recently awarded $994,725 in federal grants to increase the visibility and market share of the state’s produce, nursery, horticultural and nut products, Agriculture Secretary Russell C. Redding said today.

The federal grants are part of the U.S. Department of Agriculture’s Specialty Crop Block Grant Program, which was authorized under the federal Farm Bill.

“Specialty crops are a significant part of Pennsylvania’s agriculture industry, with fruit and vegetable, horticultural, nursery and nut product sales surpassing $1 billion each year,” said Redding. “This investment in our agriculture industry will help expand the presence of specialty crops in national and international markets, making these products more accessible to consumers and more profitable for producers.”

The 17 funded projects address a range of priorities in the agriculture industry, including food safety, marketing, nutrition and sustainability.

Grant recipients were selected by a state-appointed specialty crop advisory board and approved by the state agriculture secretary. Applications were then collectively submitted for approval to the U.S. Department of Agriculture’s Agricultural Marketing Service.

The grant recipients are as follows:

  • American Mushroom Association: $80,000 for Mushroom Good Agricultural Practices training;
  • Fair Food: $34,795 for nutrition education in Philadelphia public schools;
  • Fay-Penn Economic Development Council, Fayette County Food Shed Project: $28,000 to promote and improve access to locally grown fruits and vegetables;
  • Food Trust: $22,675 to help Pennsylvanians access specialty crops;
  • Linvilla Orchards: $20,000 for producing, studying and marketing the Seascape strawberry;
  • Pennsylvania Apple Marketing Association: $60,000 to promote Pennsylvania apples;
  • Pennsylvania Vegetable Marketing and Research Program: $46,000 to promote Pennsylvania produce;
  • Pennsylvania Wine Association: $40,000 to expand the quality and reach of Pennsylvania wines;

In addition, The Pennsylvania State University received six grants for the following work:

  • $33,862 to research a microbial survey of Pennsylvania surface water used for specialty crop irrigation and to develop sampling, handling and shipping procedures for surface water testing;
  • $32,067 to research controlling tomato disease in organic and sustainable production;
  • $81,820 to research high-risk pathogens of specialty crops;
  • $54,872 to expand farm food safety training through Cooperative Extension;
  • $50,967 to research and implement integrated pest management strategies for conifers; and
  • $34,667 to research biological methods to boost the immunity of newly established raspberry bushes.

An additional $375,000 was awarded to the state Agriculture Department’s bureaus of food distribution, food safety and market development. The grants will allow the bureaus, respectively, to promote best agricultural practices, continue outreach and educational support of Good Agricultural Practices, and to support the PA Preferred branding program.

In total, the U.S. Department of Agriculture awarded 54 block grants totaling $55 million for 827 projects in all 50 states, the District of Columbia, the Commonwealth of Puerto Rico, Guam, the U.S. Virgin Islands, and the Commonwealth of the Northern Mariana Islands.

For a complete summary of grants, visit www.ams.usda.gov/scgp.

LOS ANGELES  (Food-News.net)  Dole Food Company, Inc. announced today that the Los Angeles County Superior Court has dismissed the lawsuit brought by 185 Colombian plaintiffs, claiming damages against Dole from alleged payments to Colombian paramilitary organizations. The lawsuit, Emperatriz Marina Mendoza Gomez, et al. v. Dole Food Company, et.al., was originally filed as Juana Perez 1A v. Dole Food Company, Inc. in April 2009.

In dismissing the lawsuit with prejudice on September 14, 2010, the Court ordered that Dole is entitled to judgments against the 185 plaintiffs and that the plaintiffs shall recover nothing from Dole.

“From the outset, Dole has adamantly denied the blatantly false allegations in this lawsuit,” said C. Michael Carter, Dole’s Executive Vice President and General Counsel. “It was based on the self-motivated declaration of a convicted Colombian terrorist in the custody of the Colombian government, which the Court had found was ‘inherently unreliable due to the unique circumstances in which [he] finds himself.’ This lawsuit was grossly irresponsible,” Carter said.

Dole is the world’s largest producer and marketer of high-quality fresh fruit and fresh vegetables, and is the leading producer of organic bananas. Dole markets a growing line of packaged and frozen foods and is a produce industry leader in nutrition education and research.

ROME, N.Y.  (Food-News.net)  Olivari® Mediterranean Olive Oil recently hit store shelves, making it easier for consumers to use, pour, and enjoy good food and flavors at the same time. Emphasizing the Mediterranean way of life, Olivari® Mediterranean Olive Oil strives to help consumers achieve a healthy, balanced lifestyle.

“So many people think of olive oil as a commodity item, but Olivari® Mediterranean Olive Oil offers more for consumers,” said Eryn Balch, marketing manager for Olivari®. “Our exclusive pop-up pour spout makes it easier to use and enjoy. Its authentic Mediterranean roots encourage enjoying the simple things in life – good food, good friends and good times.”

Olivari® is the only olive oil that features an exclusive pop-up pourer. Upon opening the cap, cooks, hosts and casual olive oil users will find a built-in pour spout that allows for easy and even pouring, drizzling and finishing. And when consumers are done, their olive oil can be stored with security too. The pop-up pourer retracts back into the bottle when re-capped to help ensure fresh taste every time.

Olivari® sources its premium olive oils from the Mediterranean region, including Greece, Italy, Morocco, Spain, Tunisia and Turkey. Each Olivari® olive oil variety is carefully blended to deliver a subtle, fruity aroma and fresh flavor that reflects the authentic Mediterranean diet. Olivari® Mediterranean Olive Oils naturally have no cholesterol, trans fats, sodium or carbohydrates, providing a perfect substitute for butter, margarine, cooking fats and high-calorie dressings.

“Whether you’re throwing an impromptu party, an al fresco brunch, or preparing a weeknight meal, Olivari makes it easy to create good food and memorable times,” Balch added.

Olivari® Mediterranean Olive Oil is available in three varieties – extra virgin, classic and extra light taste – and can be found at Walmart Supercenters nationwide and retailers throughout the New England area. Approximate retail value is $5.99 for a 17 ounce bottle. For more information and recipe ideas, visit www.olivarimediterranean.com. To view and subscribe to more news from Olivari®, visit http://www.pitchfeed.com/olivarimediterraneanoliveoil/28249.

About Sovena USA

With a global presence servicing more than 70 countries, the Sovena Group is the second largest olive oil company in the world.  The country’s largest importer of olive oil, Sovena USA distributes Olivari® Mediterranean Olive Oil and GEM®, in addition to supplying more than 50 percent of all private label olive oil sold in the U.S. Sovena USA offers a full portfolio of edible oils including olive, organic and high-volume frying oils, and a complete line of vinegars. Based in Rome, NY, its state-of-the-art bottling facility is complemented by an on-site quality control lab – the only lab of its kind on U.S. soil, which helped make it the first olive oil plant in the world to obtain Safe Quality Food (SQF) certification.  For more information, visit www.olivarimediterranean.com or www.sovenausa.com.

Maple Valley, WA  (Food-News.net)  Now your low sodium diet can have flavor using sodium free AlsoSalt. AlsoSalt offers the taste of salt without the health risks of sodium.

While salt substitutes have been available for several decades, all have an undesirable, metallic aftertaste. AlsoSalt is different. It is all natural and created through a patented formulation that effectively masks the aftertaste. It tastes great and it is healthy. AlsoSalt not only helps people reduce sodium in their diet while enjoying the taste of salt, it provides nutrients that are essential for good health.

Use AlsoSalt as you would salt. You can cook and bake with it or simply sprinkle it on food. When a recipe requires salt, you use AlsoSalt instead. Add it to bland low sodium or no salt added packaged foods to improve their flavor.

AlsoSalt is available for home use in shaker bottles in 3 flavors; original, butter flavored, and garlic flavored as well as individual serving packets.

It is also available for commercial purposes. Using AlsoSalt, the food industry has the ability to remove or substantially reduce the sodium content in many processed foods while maintaining the salty flavor. They can, in effect, take the salt out while leaving the flavor in. This is exactly what Heinz has done.

The H. J. Heinz Company recognized there are tens of millions of Americans who have health conditions that require a very low sodium diet. For these people, Heinz No Salt Added Ketchup is now made with AlsoSalt to deliver the delicious flavor of America’s favorite ketchup without the added salt. It contains 0 milligrams of sodium per serving. Look for the AlsoSalt logo on the label as your assurance of great taste. It is available in grocery stores across the United States.

Concerned with the apparent link between high sodium intake and high blood pressure, heart disease, diabetes, and many other health conditions, physicians often prescribe a low or no sodium diet. Yet, they know people have difficulty giving up the taste of salt. In an effort to help their patients adhere to their diet, doctors and dietitians across the United States are recommending and distributing sample packets of AlsoSalt.

AlsoSalt is sold in grocery stores and online. To place an order, for low sodium diet tips, a list of sodium content in foods, and for more information on AlsoSalt, visit www.alsosalt.com.

ARDEN HILLS, Minn.  (Food-News.net)  Land O’Lakes today announced the introduction of its 2010 Corporate Social Responsibility Report.  The new report is posted on www.landolakesinc.com in the Corporate Social Responsibility section.

The purpose of the Corporate Social Responsibility (CSR) Report is to demonstrate how Land O’Lakes – a farmer-owned food and agriculture cooperative – is carrying out its commitment to community and family, protecting our natural resources, and working to achieve our goals through cooperation and highly responsible business practices.

“This publication is Land O’Lakes’ second CSR Report, and I am proud of the strides we have made – both in reporting on our commitments and in the tangible progress we have achieved throughout the organization,” said Chris Policinski, President and CEO of Land O’Lakes.  “Although the report covers many aspects of CSR, one underlying theme comes through – at Land O’Lakes the principles of Corporate Social Responsibility are focused and integral to the way we conduct business and set our priorities.”

Along with providing information about Land O’Lakes and its businesses, the CSR Report discusses the cooperative’s environmental stewardship and sustainability efforts, how the company supports members through financial returns and responsible practices, and its efforts to influence policies that promote Land O’Lakes’ CSR goals.  The report also highlights examples of the cooperative’s philanthropy and community service, as well as International Development efforts around the world.

Land O’Lakes, Inc. (www.landolakesinc.com) is a national, farmer-owned food and agricultural cooperative with annual sales of $10 billion. Land O’Lakes does business in all 50 states and more than 60 countries. It is a leading marketer of a full line of dairy-based consumer, foodservice and food ingredient products across the United States; serves its international customers with a variety of food and animal feed ingredients; and provides farmers and ranchers with an extensive line of agricultural supplies (feed, seed, and crop protection products) and services. Land O’Lakes also provides agricultural assistance and technical training in more than 25 developing nations.

CAMDEN, N.J.  (Food-News.net)  This fall, Campbell Soup Company (NYSE:CPB) is encouraging people to try something new.

Whether it’s taking a cooking class, skydiving, or sitting down and rediscovering their favorite soups, there has never been a better time to explore and do something novel. Until Nov. 15, 2010, people can log onto www.trycampbellsoup.com for a chance to win up to $25,000. The grand prize winner will be able to use that money to try something new. One hundred additional winners will receive $1,000 to explore their personal passions. In addition, everyone that visits the Web site can download $5 worth of coupons to make it easier than ever to try any of the new look Campbell’s soups.

“Trying something new is a great way to add a little inspiration into the daily routine,” said Lisa Walker, VP – Campbell’s Condensed soups. “We’re going to reintroduce people to our condensed soups and give them the opportunity to try something they’ve always wanted to do. Whether it’s enjoyed as a bowl of soup for lunch or used as an ingredient in a skillet recipe for dinner, our soups fit the lifestyle, needs and budget of every family.”

It is all part of the celebration of what’s new from Campbell’s Condensed soup, which includes:

  • Chefs’ Creations: The Campbell Chefs were put to the test – reduce sodium in even more of their soups while maintaining great taste. The result was 21 more soups that now have less sodium, by adding sea salt that delivers the great flavor people love, while reducing sodium by at least 25 percent in each bowl.
  • Painting the Store Red & White: Shoppers will be surrounded by the exciting news on Campbell’s Condensed soups. Shelf signage in poultry, dairy and bread departments will help get shoppers in the soup aisle, where super-sized floor graphics will complement new shelving. One-million samples of Campbell’s “Great for Cooking” recipe, Dripping Roast Beef with Melted Provolone sandwiches, will be distributed in 4,000 stores nationwide. Additionally, more than three million packages of chicken breast and over four million gallons of milk will feature an on-pack promotion showcasing a Campbell’s Condensed soup recipe and cost-saving coupon.
  • Shopping Made Easy: The soup aisle can overwhelm, but now, no more! Thanks to an easier-to-shop gravity-fed shelving system, featuring new labels with bold food photography that is organized into four convenient categories – Classic Favorites, Taste Sensations, Healthy & Delicious, and Healthy Kids – it will be easier for people to find what they need.
  • Recipes that are Sure to Inspire: CampbellsKitchen.com offers hundreds of recipes to help keep meals exciting while solving the daily challenge, “what’s for dinner?” From quick and easy sandwiches like roast beef with melted provolone cheese to Mediterranean-inspired fare such as Chicken Balsamico, the experts at Campbell’s Kitchen have been hard at work creating recipes you’d never imagine were made with soup. What’s more, from mid-Sept. to mid-Nov., the Campbell’s Mobile Kitchen will travel across the country, making stops in Boston, Chicago, Dallas, Minneapolis, and St. Louis, where it will sample new Dripping Roast Beef with Melted Provolone sandwiches made with Campbell’s French Onion soup. It’s just one of many surprising new recipes that can be prepared with Campbell’s Condensed soups and can be found on CampbellsKitchen.com.

To enter, and for more information, coupons and innovative recipe ideas from Campbell’s Kitchen, visit www.trycampbellsoup.com and www.CampbellsKitchen.com.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of high-quality foods and simple meals, including soup and sauces, baked snacks and healthy beverages. Founded in 1869, the company has a portfolio of market-leading brands, including “Campbell’s,” “Pepperidge Farm,” “Arnott’s” and “V8.” Through its corporate social responsibility program, the company strives to make a positive impact in the workplace, in the marketplace and in the communities in which it operates. Campbell is a member of the Standard & Poor’s 500 and the Dow Jones Sustainability Indexes. For more information, visit www.campbellsoup.com.

AUSTIN, Texas  (Food-News.net)  Genesis Today, purveyors of one of the country’s fastest growing juice brands and emerging leader in the superfood consumer category, announced the launch of an edgy new advertising campaign aimed to shake up the juice market.  This new campaign, which will appear in over 15 markets across the country beginning in September and debuting nationally later this Fall, pits the brand’s iconic superfruit juices glass-to-glass with orange juice, the matriarch of morning juices.

This multi-channel campaign, which includes print, broadcast, out-of-home and online spots, will encourage consumers to rethink their usual morning glass of orange juice through bold taglines that include: “Orange Juice Had A Good Run,” and “Our Juice Can Beat Up Your Juice.”  In addition, Genesis Today will be making heavyweight nutritional claims hoping to call to consumers’ attention the deficiencies of orange juice.  

According to Dr. Lindsey Duncan, Founder & CEO of Genesis Today, “There is a shift in tide currently under way in the beverage market.  This new beverage trend is all about the ‘halo of health’ around beverages with purpose – juices created with more antioxidants and vitamins than ever before and made with unique fruits and natural compounds like Acai, Goji berry and Resveratrol.  Our advertising campaign only reinforces and communicates this trend.”

In conjunction with this new advertising campaign, the Genesis Today brand also revealed new packaging designs and announced a recipe reformulation to one of their best selling products.  

Brand New Look

All Genesis Today products will be touting new labels this Fall.  The new look embraces the exotic nature of superfruits, pays tribute to the age-old traditions surrounding them, and captures the premium quality and soulfulness of Genesis Today.

Brand New Bottle

Genesis Today juices will also debut a new bottle design.  The brand partnered with Constar International, inc. to create a unique, custom bottle. The bottle has a sleeker look with the Genesis Today signature logo embossed into the front and back shoulder.  The custom bottle debuts in 64oz size, with plans to move to other sizes in 2011.

Revamped Recipes

In addition to these packaging changes, Genesis Today announced changes to two products within their core juice line.  Based on loyal consumer feedback, Genesis Today revealed a recipe change to the popular Goji Berry juice, adding the power of cranberry to this best selling beverage.  Additionally, the brand has renamed its classic Resveratrol Juice to Pomegranate & Berries with Resveratrol, highlighting the bountiful benefits of the many fruits included within this juice.  Roll out for these changes are slated to begin this month.

“Our customers have influenced some of the big changes we’ve made”, Dan Arnsperger, President of FD&M at Genesis Today states. “The name change for our Pomegranate & Berries with Resveratrol was driven by listening to our customers who loved the benefits of our juice but were unfamiliar with resveratrol and wanted to know what flavor of juice they could expect from the name.”

“Adding cranberry to our Goji Berry Juice was also driven by our customers,” states Arnsperger. “They love the benefits of this juice, but craved something a little more fruity and smooth. So, we added cranberry, one of the most popular superfruits known worldwide, to complement our goji flavor.  Cranberry offers additional health benefits and now Cranberry Goji Juice has 2X the benefits and flavor. And, unlike some of our competitors, our juices have no added sugar — the sugar is derived naturally from the fruit juice — and there is no high fructose corn syrup or preservatives in any of our superfruit juices.”

Dr. Duncan stated, “Some companies fear change, but we are not like most companies. One of the core values at Genesis Today is constant and never ending improvement.  As we expand our products and our business by leaps and bounds, we believe these changes uniquely capture the heart and soul of Genesis Today.”

About Genesis Today

Genesis Today, located in Austin, Texas, is a world leader in creating nutrient-rich products made from all-natural superfoods. Genesis Today delivers 100% superfruit juice blends such as Acai Berry, Cranberry Goji, Pomegranate & Berries with Resveratrol and Veggie Blast juices, as well as a line of pudding and superfruit vitamin chews available at Walmart, Sam’s Clubs, and other fine retailers nationwide. Genesis Today also has a line of nutritional supplements sold nationwide at Whole Foods Market, HEB, and other fine retailers. Learn more at genesistoday.com.

MINNEAPOLIS  (Food-News.net)  When what you really want is a relaxing, delicious dinner at home, look no further than your freezer section. Responding to consumer demand for premium-quality two-serving frozen entrées that offer variety, General Mills introduces Romano’s Macaroni Grill frozen entrées. The easy-to-prepare dinners for two go from freezer to table in just 12 minutes. Romano’s Macaroni Grill frozen entrees will be available in grocers’ freezers nationwide in September.

“With these high-quality, great tasting Italian meals waiting in your freezer, a peaceful, delicious, and even romantic evening at home is just minutes away” says Gabrielle Wesley, Marketing Manager, General Mills. “With Romano’s Macaroni Grill frozen entrées, you can put your favorite Italian dishes on the table in minutes, and you can feel good about the high quality, all natural ingredients.”

Create an impromptu meal at home in minutes with Romano’s Macaroni Grill frozen entrées. Made with 100 percent natural ingredients, Romano’s Macaroni Grill frozen entrées are available in four restaurant-inspired varieties:

  • Grilled Chicken Florentine pairs grilled chicken breast and spinach with tender farfalle pasta, all tossed in a creamy-garlic and Parmesan cheese sauce.
  • Basil Parmesan unites basil, the classic Italian herb, with another Italian classic, Parmesan cheese, to create a creamy sauce that is the perfect pair for grilled chicken breast, broccoli florets and tomatoes tossed with cavatappi pasta.
  • Roasted Garlic Shrimp Scampi starts with juicy sautéed Shrimp, asparagus and red pepper strips, all in a bed of linguine and tossed in a roasted garlic, butter and white wine sauce.
  • Spicy Italian Sausage Pomodoro is combined with fire roasted red peppers and onions, tossed with rigatoni pasta and served with a rich and spicy tomato sauce made with crushed tomatoes, olive oil, red wine and herbs.

Each 24 oz. package is a complete meal for two. Manufacturer’s suggest retail price is $7.99.

WASHINGTON  (Food-News.net)  Now there’s a new reason to grab a glass of milk when you’re on diet, suggests a new study published in the American Journal of Clinical Nutrition. In a 2-year weight loss study, milk drinkers had an advantage over those who skipped the milk. Israeli researchers found that adults who drank the most milk (nearly 2 glasses per day) and had the highest vitamin D levels at 6 months, lost more weight after 2 years than those who had little or no milk or milk products — nearly 12 pounds weight loss, on average.

Researchers also found that each additional 6-ounce serving of milk or milk products (about 3/4 of a glass of milk) was associated with 10 pounds successful weight loss above the average, at 6 months.

More than 300 overweight or at risk men and women ages 40 – 65 participated in the study following low-fat, Mediterranean or low-carb diets for 2 years. Regardless of diet, researchers found participants with the highest dairy calcium intake 6 months into the study (averaging about 580mg per day – the amount in nearly 2 glasses of milk) lost about 12 pounds at the end of the 2 years, compared to about 7 pounds for those with the lowest dairy calcium intake (averaging about 150mg, or about half of a glass).

Beyond calcium, the researchers also found that vitamin D levels independently affected weight loss success and in line with previous research, milk and milk products were the top contributors to vitamin D in the diets of the study participants.

Despite the potential health benefits, many Americans are still not getting the recommended 400IU of vitamin D each day – the amount in four glasses of fat free or lowfat milk. This D-ficiency may put their health at risk, for healthy weight and beyond. Well known for its role in keeping bones strong, vitamin D is now being hailed for so much more. Emerging science suggests vitamin D may also help protect against diabetes, hypertension, heart disease and certain cancers. It also supports a healthy immune system.

Fat free milk is packed with nine essential nutrients Americans need, including calcium and vitamin D, and contains 80 calories per 8-ounce serving. Research suggests eating right, getting active and drinking the recommended three glasses of lowfat or fat free milk daily can help you maintain a healthy weight.

Shahar DR, Schwarzfuchs D, Fraser D, Vardi H, Thiery J, Fiedler GM, Bluher M, Stumvoll M, Stampfer MJ, Shai I. Dairy calcium intake, serum vitamin D, and successful weight loss. American Journal of Clinical Nutrition. 2010. Published ahead of print.

CHELSEA, Mass.  (Food-News.net)  The late summer harvest just got a whole lot tastier with the help of entries in Olivia’s Organics Summer Harvest Recipe Contest.  Michelle Lee who blogs at Fun Fearless in Beantown took home a $500 prize for her Baked Green Tomato Herb Salad, featuring Olivia’s Organics herb salad mix . In addition her recipe will be featured on the company website.

The contest called for recipes that embrace the flavors of the season, celebrate the summer harvest and utilize Olivia’s Organics salad greens. Judges narrowed down dozens of delicious entries to a few favorites to determine the contest winner.  Entrants were judged on creativity, use of fresh, seasonal ingredients that can be grown in a backyard garden or found at a local farmers market, and, of course, the taste of the dish.

“Summer is the time to celebrate the best of everything local and take advantage of fresh, seasonal ingredients.  Our contest was a perfect opportunity to invite the community to share what they enjoy most about the season’s bounty,” said Mark DeMichaelis, President of Olivia’s Organics.  “What we loved about Michelle’s recipe was the lightness of the dish, the use of ingredients we can harvest from our home gardens, and her healthier take on fried  green tomatoes.”

For more information about the Summer Harvest Recipe Contest, access to the recipes from participants and future Olivia’s Organics contests you can join our Facebook community at: http://www.facebook.com/pages/Olivias-Organics/268884081328?ref=ts.

The complete line of Olivia’s Organics Crunch Bunch and Original Salads feature: 50/50 blend, Baby Arugula, Asian Salad, Herb Salad, Baby or Crispy Romaine, Baby Spinach, Spring Mix, Sweet Baby Lettuce Blend and Italian Crunch.

Olivia’s Organics salads are locally packaged in Massachusetts for maximum freshness and are cultivated on certified organic farms exclusively in the U.S.  Selecting Olivia’s salads help not only your body and the environment, but the local community too.  Olivia’s gives back a portion of all proceeds to the Olivia’s Organics Charitable Foundation, benefiting children in the communities where products are sold.

Journalists seeking information should contact Rachel Greenstein, Warner Communications, at 617-569-6269 or rachel@warnerpr.com.

About Olivia’s Organics

Every time you choose Olivia’s Organics salad greens, you help keep the Earth healthy and build a better world for local kids. Fresh and delicious, every leaf that goes into Olivia’s Organics is grown with tender loving care by American farmers that cultivate their fields using only earth friendly, organic methods.  Olivia’s Organics salad varieties are locally packaged in Chelsea, Massachusetts following the highest standards for freshness and food safety with 100% traceability. The company believes in investing in the lives of our children and a portion of all proceeds support the Olivia’s Organics Charitable Foundation to benefit children’s charities where products are sold. To learn more about the Foundation and Olivia’s Organics please visit: http://www.oliviasorganics.org/.

NEW YORK  (Food-News.net)  Kraft Foods Inc. (NYSE: KFT) presented its new global growth strategy at a meeting of analysts and investors in New York today.  The comprehensive review of the company’s power brands, global categories and regional business units detailed the plan by which Kraft Foods will deliver organic revenue growth of 5 percent or more, margins in the mid- to high-teens and earnings per share (EPS) growth of 9 to 11 percent, making it a top-tier performer in the global food industry.

“Today’s Kraft Foods is a global snacks powerhouse with an unrivaled portfolio of leading regional and local brands,” said Irene Rosenfeld, Chairman and CEO.  “This unique and complementary combination, together with our significant presence in high-growth developing markets, will deliver consistent growth in the top tier of our peer group.

“At Kraft Foods, we’re hitting our sweet spot,” she added.  “We’ve built a solid foundation for growth.  By leveraging our scale, making strategic investments in marketing, sales and innovation and establishing a world-class cost structure, we will take our performance to the next level.”

Unique Combination of Snacks and Heritage Brands

With the acquisition of Cadbury earlier this year, Kraft Foods became the undisputed world leader in Snacks, a high-growth, high-margin category that now accounts for more than half of the company’s total revenue.

The company has an exceptional portfolio of global Snacks power brands – led by Milka and Cadbury chocolates, Oreo and LU biscuits and Trident gum – with leading market shares in every major region, a full pipeline of innovation and a clear opportunity to grow its presence in the point-of-purchase “hot zone.”

Kraft Foods now offers dozens of brands of chocolate, gum, candy, and snack-size cookies, crackers and nuts through multiple distribution channels, from traditional groceries to convenience stores.  

Complementing the company’s Snacks portfolio are well-loved iconic regional and local brands in the beverage, grocery, cheese and convenient meals categories.  Roughly 80 percent of these “heritage” brands hold No. 1 or No. 2 positions in their respective categories and are household names among consumers who tend to be extremely brand-loyal.  They also carry high margins and generate strong cash flow.

Kraft Foods will continue to invest in marketing and innovation for the larger regional “power brands,” including Oscar Mayer meats, Jacobs coffee and Tang powdered beverages.  At the same time, the company will cultivate local brands, such as A-1 steak sauce in North America, Dairylea cheese in the U.K. and Vegemite spreads in Australia, through flexible business models and nimble marketing.

This combination of global powerhouse snacks brands and iconic heritage brands provides Kraft Foods with a unique capability to invest profit from stable cash-generating businesses into high-margin categories and fast-growing Developing Markets.  

Financial Transformation

The combination of Kraft Foods and Cadbury provides the scale necessary to grow sales and distribution in new and existing markets, delivering $1 billion in incremental revenue synergies – in addition to $750 million in cost synergies – by 2013.

More than half of Kraft Foods’ revenue now comes from markets outside of North America, such as Brazil, China, India and Mexico, where GDP and demand growth are strongest.  Accordingly, by 2013, the proportion of business in Developing Markets will increase from a quarter of total revenue to roughly one-third.

Additional savings over the next three years from procurement, manufacturing and logistics will drive productivity gains in excess of 4 percent of cost of goods sold.  These productivity gains, combined with flat overhead growth and pricing to offset input costs, will contribute to the expansion of gross margin.

“This combination of factors gives us great confidence that our company will generate organic revenue growth of 5 percent or more, margins in the mid- to high-teens and EPS growth of 9 to 11 percent,” said Tim McLevish, chief financial officer.  “Delivering on these commitments will make Kraft Foods a sustainable top-tier performer in the global food industry.”

A live audio webcast of the presentations, including slides, is available in the Investor Center section of company’s web site, www.kraftfoodscompany.com, where it will be archived for one year following the webcast.

About Kraft Foods

Kraft Foods is building a global snacks powerhouse and an unrivaled portfolio of brands people love.  With annual revenues of approximately $48 billion, the company is the world’s second largest food company, making delicious products for billions of consumers in approximately 170 countries.  The portfolio includes 11 iconic brands with revenues exceeding $1 billion – Oreo, Nabisco and LU biscuits; Milka and Cadbury chocolates; Trident gum; Jacobs and Maxwell House coffees; Philadelphia cream cheeses; Kraft cheeses, dinners and dressings; and Oscar Mayer meats.  Approximately 70 brands generate annual revenues of more than $100 million.  Kraft Foods (www.kraftfoodscompany.com; NYSE: KFT) is a member of the Dow Jones Industrial Average, Standard & Poor’s 500, Dow Jones Sustainability Index and Ethibel Sustainability Index.

Forward-Looking Statements

This press release contains a number of forward-looking statements.  The words “believe,” “expect,” “anticipate,” “optimistic,” “intend,” “plan,” “goals,” “may,” “aim,” “will” and similar expressions are intended to identify our forward-looking statements.  Examples of forward-looking statements include, but are not limited to, statements we make regarding revenue synergies, revenue growth, margins, earnings per share, expectations for top-tier performance, anticipated marketing and innovation, investments and savings and productivity gains.  These forward-looking statements involve risks and uncertainties, many of which are beyond our control, and important factors that could cause actual results to differ materially from those in the forward-looking statements include, but are not limited to, increased competition, pricing actions, continued volatility of commodity prices, increased costs of sales, our failure to successfully integrate and recognize the synergies from our combination with Cadbury and tax law changes.  For additional information on these and other factors that could affect our forward-looking statements, see our risk factors, as they may be amended from time to time, set forth in our filings with the SEC, including our registration statement on Form S-4, as amended from time to time, filed in connection with our Cadbury offer, our most recently filed Annual Report on Form 10-K and subsequent reports on Forms 10-Q and 8-K.  We disclaim and do not undertake any obligation to update or revise any forward-looking statement in this press release, except as required by applicable law or regulation.

– make today delicious –

BROOMFIELD, Colo.  (Food-News.net)  The Centers for Disease Control and Prevention (CDC) recently announced trends in fruit and vegetable consumption among adults. Since 2000, the CDC has spearheaded efforts with goals of getting 75% of Americans to eat two or more servings of fruit a day and 50% of Americans to eat three or more servings of vegetables a day. Unfortunately, Americans aren’t meeting these modest targets.

Although a diet high in fruits and vegetables can reduce the risk for many chronic diseases, Americans just aren’t getting enough. In fact, since 2000, the amount of vegetables Americans are eating has stayed the same and the amount of fruit Americans are eating has gone down. The CDC found that only about a third of adults were eating their recommended servings of fruit, and just over a quarter of adults were eating their recommended servings of vegetables.

So why aren’t Americans getting their recommended servings of fruits and vegetables? It turns out Americans might be spoiled when it comes to their produce. A national survey(i) conducted by Fruit2day reveals that nearly half of Americans leave fruit in their fridge until it rots with people in Boston among the worst and those in New York and Los Angeles among the best. Sadly, most Americans admit to leaving fruit in the fridge for more than a week.  

There are many reasons why Americans don’t eat their fruits and vegetables, including the inconvenience of having to wash or peel it. Fruit2day offers consumers a surprising and convenient way to enjoy the goodness of fruit.  

“With no added sugar, natural juices and two full servings of fruit, our Fruit2day line has really captured the imaginations of health-conscious consumers who are actively looking to get more fruit in their diets,” said Hanno Holm, president and chief executive officer of Hero-WhiteWave. “Fruit2day makes getting more fruit in one’s diet easier to add to any daily snack routine.”

Other quirky findings from the Fruit2day survey include:

  • Americans choose strawberries as their favorite fruit.  Bananas come in second.
  • The reason behind the love of strawberries?  Americans see themselves as having sweet, caring personalities like a strawberry.
  • If they had their choice, Americans would grab grapes for a food fight because they provide a lot of ammunition. They would also reach for peaches because they make a juicy mess.
  • A third of Americans would rather drink 100% fruit juice than eat actual fruit.

Hero-WhiteWave is a strategic joint venture between Switzerland-based Hero Group and WhiteWave Foods Company, a wholly owned subsidiary of Dean Foods Company (NYSE: DF) based in Broomfield, Colo.  Visit www.fruit2day.com for more information.

About Hero Group

Hero Group, an international nutrition-focused branded consumer-foods group, was founded in 1886 in Switzerland, and is committed to producing high-quality, nutritious products in its core product categories of Infant Nutrition and Fruit. Hero’s operations are based predominantly in Europe, North America and Middle East Africa. In North America, Hero markets leading brands in Infant Nutrition (Beech-Nut), Decoration & Seasonal Products (Cake Mate, Paas, Pumpkin Masters, Houston Harvest) and Jams (Hero).

About WhiteWave Foods

WhiteWave Foods was established when Dean Foods Company consolidated much of its branded business into one consumer packaged goods organization. Headquartered in Colorado, the company is a pioneer in creating healthy, innovative, responsibly produced foods, including organic and natural leaders Horizon Organic(R), Silk(R) Soymilk and Rachel’s(TM) yogurt, and indulgent favorites International Delight(R) and LAND O’LAKES(TM) cultured and liquid dairy products. For more information, visit http://www.whitewavefoods.com.

(i) Results from a national telephone survey of 1,000 participants ages 18 and older, and an oversample of 200 participants in San Francisco, Baltimore/D.C, New York, Los Angeles, Chicago, and Boston.  This survey was conducted by Braun Research from August 12-18, 2010. The margin of error for national findings is +/- 3.1% and for local market findings it is +/- 6.9%.

CARSON, Calif.  (Food-News.net)  Custom Food Products (CFP), a leading national protein supplier to chain restaurants and food manufacturers, has received dual certifications from the Global Food Safety Initiative (GFSI) and British Retail Consortium (BRC).

The certifications were awarded to CFP’s state-of-the-art facilities in Carson and in Owingsville, KY after separate audits in summer 2010.

Jon Hickerson, President and Chief Operating Officer of CFP, said, “These certifications are a testament to our full commitment to food and worker safety, cleanliness and corporate responsibility.

“We wholeheartedly thank the GFSI and the BRC for their diligence, accuracy and care in conducting these important audits.”

Hickerson noted, “One auditor said CFP now holds the record for the fewest issues of any of the over 100 audits he completed to date. He praised CFP’s best practices, ranging from our protective measures to what he dubbed our ‘exemplary research and development system.'”

Gerson Espindola, CFP Director of Technical Services, said, “It’s great to hear that we were named best plant audited and have world class quality and food safety systems in place. Our associates are the reason we earned this achievement.”

Founded over 30 years ago, CFP is a $170 million operation, employing 400, with certified processing facilities in Carson and Owingsville. CFP’s operations are also BEV product requirement-approved for several countries, and Halal certified.

Producing delicious beef, chicken, pork and turkey meats and gravies, CFP supplies a wide range of proteins to some of the largest international restaurant chains and consumer products marketers in the U.S. and abroad. CFP is an expert in the protein category and is dedicated to innovation in meat products, including those used as ingredients and menu items.

For more information, please visit www.customfoodproducts.com.

CAMDEN, N.J.  (Food-News.net)  Campbell Soup Company (NYSE:CPB) has been named to the Dow Jones Sustainability Indexes (DJSI) for the second year in a row and to the DJSI World Index for the first time. This independent ranking recognizes the company’s strategic and management approach to delivering economic, environmental and social performance.

Launched in 1999, the DJSI tracks the financial performance of leading sustainability-driven companies worldwide. In selecting the top performers in each business sector, DJSI reviews companies on several general and industry-specific topics related to economic, environmental and social dimensions. These include corporate governance, environmental policy, climate strategy, human capital development and labor practices.

Dave Stangis, Campbell’s Vice President – Corporate Social Responsibility, said, “Campbell is committed to advancing a differentiated sustainability and corporate social responsibility strategy to deliver competitive advantage in the U.S. and around the world. We have a set of CSR objectives for the next decade that is aligned with our company’s mission and leverages the outstanding effort Campbell people are making around the world to make our products and processes more sustainable, while we continue to meet the needs of our consumers, customers, suppliers and employees.”

Over the past year, Campbell has made progress in the following areas:

  • Certified over 85 U.S. products “Heart Healthy” by the American Heart Association
  • Offered 90 soups at healthy sodium levels, including Campbell’s Condensed Tomato soup
  • Logged more than 14,000 employee volunteer hours in the U.S.
  • Distributed more than $21 million in product donations globally
  • Received the Catalyst Award for the company’s work with women in the workplace
  • Exceeded safety benchmarks in the food industry
  • Eliminated more than 3.5 million pounds of steel and 1 million pounds of fiber while saving more than $4.5 million in packaging costs
  • Reduced water use in food production by more than 9 percent

Campbell includes sustainability and corporate social responsibility as one of its seven core business strategies. The company’s Corporate Social Responsibility (CSR) strategies are intended to make positive impacts in four key areas: Our Consumers, Our Planet, Our Employees and Our Community. To learn more visit www.campbellsoupcompany.com/csr.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of high-quality foods and simple meals, including soup and sauces, baked snacks and healthy beverages. Founded in 1869, the company has a portfolio of market-leading brands, including “Campbell’s,” “Pepperidge Farm,” “Arnott’s” and “V8.” Through its corporate social responsibility program, the company strives to make a positive impact in the workplace, in the marketplace and in the communities in which it operates. Campbell is a member of the Standard & Poor’s 500 and the Dow Jones Sustainability Indexes. For more information, visit www.campbellsoup.com.

NEW YORK  (Food-News.net)  Artisanal Brands, Inc., formerly known as American Home Foods Products, Inc. (OTCBB:AHFP), has announced the appointment of Joyce Maia, as Director of Sales. Prior to joining Artisanal, Ms. Maia held senior level buying and merchandising positions with upscale Manhattan-based specialty food retailer Agata & Valentina and prior to that with the premium supermarket chain, King’s Supermarkets, Inc.

Daniel W. Dowe, President and Chief Executive Officer of Artisanal stated, “As we expand our new retail program CheeseClock by Artisanal™ into diverse retail trade channels, it is important that we continue to position Artisanal Premium Cheese as the premier brand in the specialty cheese category. With her long term experience as an in-store merchandiser of premium food products in different retail formats, we believe Joyce Maia will make a valuable contribution to the development and oversight of our day-to-day strategic and operating plans for the Artisanal brand.

“Additionally we are pleased to have launched our new retail program into select Whole Foods stores in the New York Metropolitan market and to wine stores operated by the Wine Styles Stores franchise operator. With our arrival in these new trade channels, the proper merchandising of our products is critical. Our CheeseClock ™ and 4-color packaging system is gaining interest among retailers, and our focus is to achieve the sell-through at the store level. We have achieved repeated sell through of our products with New York supermarket chains, D’Agostino’s and King Kullen as well as other specialty stores in the Tri-state region, and look forward to reaching more scalable levels of distribution in new markets throughout the USA. Developing an experienced sales organization to expand our business is a major step in our retail expansion plans and Joyce will bring her experience and knowledge to this process.”

About Artisanal Premium Cheese

In August 2007, the company acquired 100% of the ownership interests in Artisanal Cheese, LLC, the sole owner of the brand Artisanal Premium Cheese. The Company operates in the specialty cheese market in the United States. The company markets and distributes a line of specialty, artisanal and farmstead cheese products, as well as other related specialty food products under its own brand to food wholesalers and retailers, as well as directly to consumers through its catalogue and Web site, artisanalcheese.com. Artisanal Brands, Inc. is based in New York, New York.

Safe Harbor Statement

Forward-looking statements made in this press release are made pursuant to the “safe harbor” provisions of the Private Securities Litigation Reform Act of 1995. Forward-looking statements are based on current management expectations that involve risks and uncertainties that may result in such expectations not being realized. Potential risks and uncertainties include, but are not limited to, the risks described in Company filings made with the Securities and Exchange Commission.

 

NORWALK, Conn.  (Food-News.net)  Pepperidge Farm invites cookie lovers to discover the ultimate taste destination, courtesy of its American Collection of crispy and soft baked cookies. With real, quality ingredients and indulgent flavor combinations, the American Collection cookies transform an ordinary snack break into a delectable cookie escape worth experiencing time and time again. Whether exploring the new Montauk cookie or the always-appealing Sausalito® cookie, or re-discovering the deliciously improved Captiva® cookie, a quick getaway with the Pepperidge Farm American Collection cookies is undeniably a trip worth taking.

“We worked closely with our bakers to seek out the finest ingredients, while improving the taste and the texture of some of our American Collection chocolate chunk and soft baked cookie varieties,” said Brian Immel, Business Director at Pepperidge Farm. “The names of our cookies celebrate favorite American destinations that people have loved exploring for generations, just as our Distinctive cookies line celebrates European destinations,” added Immel.

New to the Collection is the crispy Montauk™ cookie, the perfect destination for cookie lovers on a quest for milk chocolate satisfaction. An abundance of creamy milk chocolate chunks baked in a golden cookie offer a true melt-in-your-mouth experience, made even better by a perfectly crisp bite. Like all American Collection cookies, the Montauk is baked with ingredients like real butter and natural vanilla flavor, and like the entire line contains no artificial flavors or preservatives.

Chocolate lovers will surely delight in the mouth-watering experience of the soft baked Captiva® cookie, made with mounds of rich dark chocolate that are nestled in a brownie base. These tempting cookies provide an indulgent, first-class getaway to a sweet snack locale. Jam-packed with big chunks of rich chocolate and crunchy macadamia nuts, the ever-so-scrumptious Sausalito® cookie is as enticing as ever. Available in both crispy and soft baked varieties, this beloved cookie is a flavorful excursion for any cookie fan.

With real goodness baked into every bite, the American Collection of chocolate chunk and soft baked cookies come in 15 varieties and are the perfect sweet snack retreats, beckoning cookie aficionados to take a trip (or two!) down the cookie aisle. They are available now at major supermarkets, grocery stores and mass merchandisers nationwide for a suggested retail price of $3.39. For more information, visit www.pepperidgefarm.com. Consumers are encouraged to follow Pepperidge Farm on Twitter at http://twitter.com/PepperidgeFarm.

About Pepperidge Farm

Pepperidge Farm, Incorporated, based in Norwalk, Connecticut, is a leading provider of premium quality fresh bakery products, cookies, crackers, and frozen foods. The company was named the #1 Place to Work in Connecticut in the large companies category of the Best Places to Work in Connecticut competition for 2009. Among the company’s most popular products are Sausalito® and Milano® cookies, Goldfish® crackers, Baked Naturals crackers, frozen Puff Pastry, frozen garlic loaves and Texas toasts, and more than 50 varieties of fresh baked breads including Pepperidge Farm® Swirl, Farmhouse and Whole Grain. The company added Ecce Panis® gourmet artisan breads to its portfolio last year.

Pepperidge Farm was founded in Connecticut in 1937 by Margaret Rudkin, an entrepreneurial homemaker who began baking fresh, all-natural bread for her allergy-afflicted son. The company is now a nationwide business with 9 manufacturing facilities and almost 5,000 employees. Pepperidge Farm has been part of Campbell Soup Company since 1961.

Pepperidge Farm® American Collection Cookies

Crispy Chocolate Chunk

  • Montauk™ – Golden Cookie with Milk Chocolate Chunks
  • Sausalito® – Golden Cookie with Milk Chocolate Chunks and Macadamia Nuts
  • Tahoe® – Golden Cookie with White Chocolate Chunks and Macadamia Nuts
  • Chesapeake™ – Golden Cookie with Dark Chocolate Chunks and Pecans
  • Nantucket™ – Golden Cookie with Dark Chocolate Chunks
  • Double Chocolate Nantucket™ – Golden Cookie with Dark Chocolate Chunks

Soft Baked

  • Montauk™ – Golden Cookie with Milk Chocolate Chunks
  • Captiva® – Brownie-Inspired Cookie with Dark Chocolate Chunks
  • Nantucket™ – Golden Cookie with Dark Chocolate Chunks
  • Sausalito® – Golden Cookie with Milk Chocolate Chunks and Macadamia Nuts
  • Catalina™ –Oatmeal Cookie with Dark Chocolate Chunks
  • Sonoma™ – Golden Cookie with Dark Chocolate Chunks, Cherry Chunks and Almonds
  • Santa Cruz® – Oatmeal Cookie with Raisins and Cinnamon
  • Mystic™ – Sugar Cookie
  • Sanibel™ – Cinnamon and Sugar Cookie

WASHINGTON  (Food-News.net)  A new and historic partnership between the global chocolate and cocoa industry, U.S. Department of Labor, U.S. Senator Tom Harkin and U.S. Representative Eliot Engel and the governments of Ghana and Cote d’Ivoire reaffirms the industry’s continued commitment to promoting responsible cocoa farming in Cote d’Ivoire and Ghana. The new “Framework of Action in support of the Harkin-Engel Protocol” launched today in a press conference at the U.S. Department of Labor underlines all parties shared responsibility in achieving a significant reduction of the worst forms of child labor in the cocoa growing areas.

“Improving the lives of children and adults in Cote d’Ivoire and Ghana is a matter of shared responsibility for all those involved, and our industry is fully committed to helping even more cocoa farming families through this innovative partnership,” said Larry Graham, President of the National Confectioners Association, on behalf of the global chocolate and cocoa industry.

As part of the new partnership, the global chocolate and cocoa industry has made an immediate pledge to commit $7 million to further the goals of the Harkin-Engel Protocol and the Framework of Action, of which $2 million will support a new public private partnership led by the International Labor Organisation’s International Programme on the Elimination of Child Labor (ILO-IPEC), and $5 million includes the expansion of significant current industry work on cocoa which has demonstrated the value of partnerships of this nature. In addition, industry is making a further pledge to explore the possibility of committing an additional $3 million for remediation activities that further these goals.

The Framework of Action places an emphasis on actions that foster safe, healthy, and productive environments for children and families through addressing hazardous labor practices, improving the livelihoods of farming families and access to quality education for children. New and expanded initiatives will build upon the experience gained through the multi-million dollar investments made by industry since 2001 in such programs. Innovative industry-supported programs and projects, such as those implemented by the International Cocoa Initiative and the World Cocoa Foundation, have already positively touched the lives of adults and children in cocoa communities across West Africa.

“Over the last 10 years, we have learned a great deal, while at the same time developing the partnerships and programs essential to making a real difference in cocoa farming communities,” said Mr. Graham. “Our industry understands the challenges and complexities involved in improving the lives of cocoa farming families. Only through partnership, shared responsibility and coordinated action can we make a lasting impact on this complex societal and developmental challenge. In the months and years ahead, we look forward to building upon the progress to date, with the goal of helping even more children and their families in cocoa growing communities.”

MINNEAPOLIS  (Food-News.net)  For the third consecutive year, Yoplait has teamed up with Hispanic actress and breast cancer survivor Adamari López. Ms. Lopez has kicked off a seven-city media and retail tour of Hispanic communities, with hopes of inspiring Latinas to join in Yoplait’s Save Lids to Save Lives® initiative.

“I am delighted to join with Yoplait once again to help Latina women understand the importance of their breast health and encourage others to join the fight against this terrible disease,” Ms. Lopez said. “I was diagnosed with breast cancer five years ago, and am living proof that early detection can save lives.”

Breast cancer is the most common form of cancer among Hispanic women, who also are more likely to be diagnosed in its later stages, when it is more difficult to treat.* And although Latinas have lower breast cancer incidence and mortality rates compared to non-Latina White women, they are less likely to have regular mammograms and follow-up for an abnormal mammogram.**

Now in its 12th year, Save Lids to Save Lives® helps combat these statistics by raising crucial research money for Susan G. Komen for the Cure®. Yoplait is its longest running food partner, and Save Lids to Save Lives® is recognized as one of the most successful cause marketing programs in the industry. By raising the maximum donation of its Save Lids to Save Lives® program up to $1.6 million this year, Yoplait is expanding its commitment to the fight against breast cancer and Susan G. Komen for the Cure’s promise to end breast cancer forever.

Participating in Save Lids to Save Lives® is easy – in September and October, all 6-ounce yogurt cups — Original, Light, Thick & Creamy, Light Thick & Creamy, Whips!, and select specially-marked packages of the Large Size Yoplait yogurts — will have special pink foil lids. And for the first time, Yoplait Greek, Yoplait Delights and Yoplait Frozen Smoothies are also included. For every pink lid sent in between now and the end of the year, Yoplait will donate 10 cents, up to $1.6 million, with a guaranteed minimum donation of $500,000. Since the program began, Yoplait has donated more than $25 million to the breast cancer cause through this method.

This year, Yoplait has also created the Fondo Yoplait para la Mujer Hispana®— $250,000 of the overall donation that will go to fund innovative ideas by Susan G. Komen for the Cure® Affiliates aimed at raising breast health awareness and prevention in their local Hispanic communities.

“The local Komen Affiliates know their communities best, which is why Yoplait wants them to put forth the plans for fighting breast cancer in Latina women,” says Catherine Cox Draper of Yoplait. “With their inspiration and ideas, Yoplait and Susan G. Komen for the Cure will be able to help to make a lasting impact in the fight against breast cancer for Latinas everywhere.”

Ms. Lopez will be visiting many of those very communities during her tour, which began last week in Miami and ends next month in San Antonio, Texas. It will also take her to New York, Chicago, Los Angeles, Dallas and Houston, where she will take her message of hope to Latinas through media interviews and appearances at supermarkets.

“My personal brush with breast cancer changed my life and showed me that our health is our greatest gift,” Ms. Lopez said. “Despite the many obstacles faced by our community – both cultural and financial – we as Latinas must put our breast health first, understand our bodies and utilize the resources the community has to help us overcome this terrible disease. Susan G. Komen for the Cure is a valuable organization, and that is why I believe so strongly in this cause.”

For more information on how to participate, please go online to CadaTapaCuenta.com or komen.org/espanol. You can also find your local Komen Affiliate on komen.org/espanol.

About Yoplait

To date, Yoplait and its parent company General Mills have donated more than $25 million to the breast cancer cause. In addition to the Save Lids to Save Lives campaign, Yoplait is a member of Susan G. Komen for the Cure®’s Million-Dollar Council and is the National Series Presenting Sponsor of the Susan G. Komen Race for the Cure®, the largest series of 5K run and fitness walks in the world. Visit www.Yoplait.com to get involved in the Save Lids to Save Lives program.

About General Mills

One of the world’s leading food companies, General Mills operates in more than 100 countries and markets more than 100 consumer brands, including Cheerios, Häagen-Dazs, Nature Valley, Betty Crocker, Pillsbury, Green Giant, Old El Paso, Progresso, Yoplait, Cascadian Farm, Muir Glen, and more. Headquartered in Minneapolis, Minnesota, USA, General Mills had fiscal 2010 global net sales of US$16 billion, including the company’s $1.2 billion proportionate share of joint venture net sales.

About Susan G. Komen for the Cure®

Nancy G. Brinker promised her dying sister, Susan G. Komen, she would do everything in her power to end breast cancer forever. In 1982, that promise became Susan G. Komen for the Cure and launched the global breast cancer movement. Today, Komen for the Cure is the world’s largest grassroots network of breast cancer survivors and activists fighting to save lives, empower people, ensure quality care for all and energize science to find the cures. Thanks to events like the Komen Race for the Cure®, we have invested more than $1.5 billion to fulfill our promise, becoming the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. For more information about Susan G. Komen for the Cure, breast health or breast cancer, visit www.komen.org or call 1-877 GO KOMEN.

*Centros para el Control y la Prevención de Enfermedades

** Sociedad Americana del Cáncer, 2006

HERSHEY, Pa.  (Food-News.net)  The Hershey Company (NYSE: HSY) today issued its first Corporate Social Responsibility (CSR) Report. The report was launched on the anniversary of Milton S. Hershey’s birthday, in commemoration of the company’s legacy of responsible operation and of its commitment to continued progress. The CSR Report, which can be found at http://www.thehersheycompany.com/social-responsibility, outlines the company’s priorities and sets goals for improvement in key areas.

“Our belief in the importance of CSR dates to the founding of our company more than 100 years ago,” said David J. West, President and Chief Executive Officer, The Hershey Company. “Today, CSR is an integral part of our global business strategy. Our CSR efforts stretch from our headquarters and manufacturing facilities in Hershey, Pennsylvania, to our operations in countries such as Mexico and India, to the cocoa farming villages of West Africa. While we are proud of our accomplishments, including the contributions we make to children in need, we understand that much remains to be done.”

Hershey’s CSR Report outlines the company’s priorities and programs in four areas:

  • Marketplace, which includes the company’s commitment to fair and ethical business dealings;
  • Environment, which includes Hershey’s environmental stewardship;
  • Workplace, which describes efforts to create a desirable workplace for Hershey’s employees who contribute to Hershey’s success; and
  • Community, which outlines Hershey’s focus on making a positive difference in communities around the world.

Hershey’s CSR Report outlines the company’s accomplishments in these areas and sets measurable goals for future progress. For example, the company has decreased energy consumption by nearly 10 percent in its manufacturing and distribution facilities since 2008. Hershey, along with others in the industry working through the World Cocoa Foundation, has taken a proactive leadership role in promoting sustainable cocoa farming practices and increasing incomes for cocoa farming families. These programs have made a positive difference in the lives of 500,000 farming families over the past decade.

In developing its CSR report, Hershey applied the Global Reporting Initiative (GRI) G3 Sustainability Reporting Guidelines, a widely used standard that provides a framework for reporting and, most importantly, tracking progress. To read Hershey’s Corporate Social Responsibility Report, go to http://www.thehersheycompany.com/social-responsibility

NAPA, Calif.  (Food-News.net)  Silverado Vineyards, located in the Stags Leap District in the heart of the Napa Valley, has signed distribution agreements with Southern Wine & Spirits of America, Inc. (Southern) in thirteen U.S. markets.

Southern gains the exclusive rights to sell the Silverado Vineyards lineup of fine Napa Valley estate wines in California, Illinois, Arizona, Hawaii, Nevada, Minnesota, Washington, Oregon, Arizona, Idaho, Utah, Wyoming and Alaska.

“We are very pleased to partner with Southern in these important markets,” stated Russ Weis, General Manager of Silverado Vineyards. “Over the years, Harvey and Wayne Chaplin have assembled a team of fantastic people who love great wine and are focused on quality results. This partnership continues our effort to garner key placements for our wines and we look forward to many successful years working with the Southern team,” he added.

Silverado Vineyards celebrates nearly three decades and three generations of Miller Family winemaking in the Napa Valley, producing highly respected, single vineyard and estate bottled wines sourced from its estate of six vineyards from Stags Leap to Carneros.

“We are extremely honored and pleased to represent Silverado Vineyards,” said Wayne Chaplin, President and Chief Operating Officer of Southern Wine & Spirits of America. “We appreciate the Miller Family’s heritage of crafting great Napa Valley wines. Their focus on estate wines makes Silverado a perfect fit for our portfolio of superlative, family-owned wine houses,” he added.

This transition will be complete in September 2010.

About Silverado Vineyards

In 1981, Ron and Diane Miller, with Diane’s mother, Lillian Disney, established Silverado Vineyards in the heart of Stags Leap District. Over the years Silverado Vineyards has grown to nearly 400 acres. Their six distinctive vineyards are located in Stags Leap District, Yountville, Carneros, Coombsville, and Soda Canyon, and are the exclusive sources of Silverado Vineyards’ Estate and Single Vineyard wines. Three generations of the Miller Family continue their stewardship of the winery, ensuring the vineyards can continue to be passed down to future generations through 100% sustainable farming, solar power and other green initiatives. Stags Leap remains the winery’s home and the origin of Silverado Vineyards flagship Cabernet, SOLO, which honors this historic vineyard and the unique heritage vines that were born there. For more information please visit www.silveradovineyards.com.

About Southern Wine and Spirits of America, Inc. (SWS)

Southern Wine & Spirits of America, Inc. is the nation’s largest wine and spirits distributor with operations in 30 states. The multi-state distributor currently operates in: Alabama, Arizona, California, Colorado, Delaware, Florida, Kentucky, Hawaii, Illinois, Indiana, Maine, Mississippi, New Hampshire, Nevada, New Mexico, New York, North Carolina, Ohio, Pennsylvania, South Carolina, Vermont, Virginia and West Virginia, as well as the additional seven states of Alaska, Washington, Oregon, Idaho, Montana, Wyoming and Utah through the Southern-Odom/Spirits West partnership. Southern has recently announced the formation of a joint venture in Minnesota with J.J. Taylor Distributing Company and in Maryland and the District of Columbia with F.P. Winner Wine & Spirits. Southern also holds operating licenses and permits in Nebraska and Texas. On a national basis, Southern Wine & Spirits of America, Inc. employs more than 11,000 team members. For more information contact: www.southernwine.com.