ARLINGTON, Va.  (Food-News.net)  Nutritious U.S.-grown rice can help consumers meet the new 2010 Dietary Guidelines for Americans, which emphasize healthier food choices to boost overall nutrition while helping to combat the growing rate of obesity, America’s leading public health concern. Newly published research shows that Americans who eat rice have healthier diets and are less likely to be overweight and obese — the overall goals of the new Dietary Guidelines.

The Guidelines call for improving diet quality by increasing nutrient-dense foods like whole grains, vegetables, beans, fruits, seafood, lean protein and low-fat dairy, and reducing solid fats, added sugars and sodium.

The recommended diet derives the majority of calories from carbohydrates — 45-65% of total calories. The primary source of carbohydrates should come from natural, wholesome foods including whole and enriched grains that contain no added sugars or saturated fat.  Consumers should reduce the amount of refined grains containing solid fats, added sugars and sodium to promote a more nutrient-dense diet.  Unlike solid fats and added sugars, enriched refined grains have a positive role in providing vitamins and minerals, the report noted.

The Guidelines also reinforce the importance of folic acid, a nutrient of public health concern, with its recommendation of 400 mcg per day for all women capable of becoming pregnant, including adolescents. One cup of cooked enriched white rice is a good source of folate, providing 23% of the amount needed daily.

“The USA Rice Federation views the 2010 Dietary Guidelines for Americans as important nutrition guidance that will give consumers tools to improve their health. We are committed to providing information to help consumers find practical ways to translate the recommendations into nutritious meals,” said Betsy Ward, president and CEO.  ”U.S.-grown whole grain brown rice and enriched, fortified white rice are nutritious and delicious whole foods that fit well with the recommendations,” she said.

New research shows that rice eaters have healthier overall diets — containing higher amounts of up to 15 essential nutrients including iron, fiber (brown rice) and folate, and lower amounts of unhealthy added sugars and saturated fat. Studies also suggest that eating rice might reduce risk for overweight and obesity, and is associated with lowered risk for metabolic syndrome, heart disease and Type II diabetes.

One study of U.S. rice eaters versus non-eaters showed that 19- to 50-year-olds who reported eating rice were less likely to be overweight or obese, had a 34% reduced risk for high blood pressure, 27% reduced likelihood of having abdominal obesity and having an increased waist circumference, and 21% reduced risk of metabolic syndrome.  

Rice Fits the New 2010 Dietary Recommendations

Eat More Nutrient-Dense Foods: U.S.-grown enriched white, whole grain brown and wild rice are considered nutrient-dense foods, with more than 15 vitamins, minerals and antioxidants and only about 100 calories per 1/2-cup serving.

Choose Whole and Enriched Grains: The Dietary Guidelines recommend the majority of calories come from carbohydrates found in whole grains, fruit and vegetables.  The average person age 19-51, with a 2,000 calorie diet, should consume six servings of grain daily, ideally three ounces from whole grains, and three from enriched.

Currently, most Americans are not consuming adequate amounts of whole grains, which are an important source of dietary fiber, antioxidants and other nutrients.  High-fiber diets provide bulk, are more satiating and have been linked to lower body weights.  Brown and wild rice are 100% whole grain rice.  One-half cup of cooked whole grain brown or wild rice equals one whole grain serving.

Enriched, fortified grains are also part of a healthy diet and are the largest source of folic acid in the U.S. diet, providing more than 15% of the total folic acid intake. Since 1998 when FDA mandated that enriched grains be fortified with folic acid, the rate of neural tube birth defects has decreased by approximately one-third in the U.S.  One cup of cooked enriched rice delivers 92 of the daily recommended 400 micrograms (mcg) of folic acid, which is 23% of the Daily Value (DV).

The new Guidelines emphasize grain based foods that do not contain added fat, salt or sugar. U.S.-grown rice is naturally fat-, sodium- and sugar-free, and most dishes made with rice are not significant sources of solid fat or added sugars.

Rice Fits in Easy, Delicious Recipes

Many popular rice-based dishes are not only budget-friendly and easy to prepare, they can help consumers boost levels of the some of the key shortfall nutrients including fiber, vitamin D and potassium, highlighted in the new Guidelines.  This Salmon, Rice and Veggie dish (pictured below), combines enriched white rice or whole-grain brown rice with vitamin D-rich salmon, as well as fiber- and potassium-packed veggies:

The USA Rice Federation is the global advocate for the U.S. rice industry, conducting programs to inform consumers about domestically-grown rice. U.S. farmers produce an abundance of short, medium and long grain rice, as well as organic and specialty rices including jasmine, basmati, Arborio, red aromatic and black japonica, among others.  Farmers in Arkansas, California, Louisiana, Mississippi, Missouri and Texas grow some 20 billion pounds of rice each year according to the highest quality standards.  Eighty five percent of the rice Americans consume is grown in the USA. Look for the U.S. rice industry’s “Grown in the U.S.” logo on packages of 100% domestically-grown rice.

For more information about the benefits of rice and recipes, visit www.usarice.com. Check out our Facebook page at www.facebook.com/usarice and visit our Twitter page, twitter.com/eatusrice.

10 Fast Facts About U.S.-Grown Rice and the 2010 Dietary Guidelines:

1. Rice is Nutrient Rich:  Enriched white rice and whole grain brown rice provide many vitamins, minerals, antioxidants and fiber (brown and wild rice) important for good health.
2. Rice is a Good Source of Folic Acid: A serving of enriched white rice provides 23% of the Daily Value (DV) for folic acid, which the new guidelines call a nutrient of public health concern and one that is especially important for women and adolescent girls who are able to become pregnant, to prevent certain birth defects.
3. Rice Eaters Have Healthier Diets and Reduced Risk of Obesity: Research shows that those who eat rice have reduced risk for many chronic conditions, including heart disease and obesity.
4. Rice is Free of Trans and Saturated Fats:  Rice contains zero grams of both blood-cholesterol raising trans and saturated fat.
5. Rice is Sodium-Free: Rice is naturally free of sodium.  Consumers can flavor rice with herbs, spices, and many other sodium-free alternatives.
6. Rice is a Calorie Bargain: A half-cup cooked serving of rice is just over 100 calories. Whole grain brown and enriched white rice are important in a balanced diet, because research shows that rice eaters consume less fat and sugar and, as a result, tend to eliminate calories they don’t need from their diets.  This helps people adopt a healthier eating style and maintain a healthy weight.  
7. Rice is Affordable: A serving of rice costs just .10 cents, making it a nutritional bargain. It can help stretch consumers’ food dollars when used as a meat alternative or “filler” in dishes.
8. Rice is a Perfect Fuel: Rice fuels working muscles with the carbohydrates needed to exercise longer and harder.  Eating carbohydrates before and after exercise is a great way to get more out of workouts.
9. Rice is Non-Allergenic: Easily digestible rice is one of the first foods for babies and for adults who have gluten intolerance or celiac disease.  Rice and rice-based foods are healthy alternatives to wheat, barley and rye.
10. Rice is a Perfect Partner: Rice is generally eaten with other healthy foods, including vegetables, beans, seafood, chicken and other lean proteins. Together, rice and its companions on the plate can improve America’s overall diet and health.

CHICAGO  (Food-News.net)  The new 2010 Dietary Guidelines for Americans (DGA) encourages 3 daily servings of low-fat or fat-free milk and milk products for adults and children nine years and older. For children ages 4-8, the recommendation was increased from 2 to 2.5 servings, and for children ages 2-3, the recommendation remains 2 servings. Most Americans fail to meet these recommendations, even though they have been previously established by the DGA and supported by independent health organizations.

The DGA emphasizes the importance of establishing good milk drinking habits at a young age, as those who consume milk at an early age are more likely to do so as adults.

Today the U.S. dairy industry joins the federal government in urging most Americans to add one more serving of low-fat and fat-free dairy each day as they strive for healthier lifestyles that reflect DGA recommendations. According to the DGA, current evidence shows intake of milk and milk products is linked to improved bone health, especially in children and adolescents. In addition, intake of milk and milk products is associated with a reduced risk of cardiovascular disease, type 2 diabetes and lower blood pressure in adults.

The dairy food group (milk, cheese and yogurt) is a substantial contributor of many nutrients in the U.S. diet that are important for good health, including calcium, potassium, phosphorus, magnesium, zinc, protein, vitamin A, vitamin D, vitamin B12 and riboflavin. And milk is the number one food source of three of the four nutrients the DGA identified as lacking in the American diet – calcium, vitamin D and potassium.

The new DGA includes a variety of dietary patterns that support a healthy lifestyle, and dairy foods fit for most everyone. For those who are sensitive to lactose, the DGA recommends low-lactose and lactose-free milk products. For those who follow vegetarian diets, the DGA recommends milk and other dairy foods because they supply essential nutrients that can be hard to get from other foods.  

One dairy serving is equal to an 8-ounce glass of white or flavored milk, an 8-ounce cup of yogurt, 1 1/2 ounces of natural cheese or 2 ounces of processed cheese. The DGA emphasizes choosing lower fat options, and there are many affordable and appealing products in the marketplace. The dairy industry is working with farmers, dairy foods companies and consumers to develop an even wider array of products — including cheeses with lower sodium and fat levels and flavored milk with less added sugar — that can help Americans meet the 2010 DGA recommendations without compromising on taste.

For scientific information on the role of dairy foods in lifelong health, visit www.nationaldairycouncil.org.

National Dairy Council

National Dairy Council® (NDC) is the nutrition research, education and communications arm of Dairy Management Inc™. On behalf of U.S. dairy farmers, NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier society, including health professionals, educators, school nutrition directors, academia, industry, consumers and media. For more information, visit www.nationaldairycouncil.org.

National Milk Producers Federation

The National Milk Producers Federation (NMPF), based in Arlington, VA, develops and carries out policies that advance the well being of dairy producers and the cooperatives they own. The members of NMPF’s 31 cooperatives produce the majority of the U.S. milk supply, making NMPF the voice of more than 40,000 dairy producers on Capitol Hill and with government agencies. Visit www.nmpf.org for more information.

International Dairy Foods Association

The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA’s 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. For more information, visit www.idfa.org.

MilkPEP

The Milk Processor Education Program (MilkPEP), Washington, D.C., is funded by the nation’s milk processors, who are committed to increasing fluid milk consumption. The National Fluid Milk Processor Promotion Board, through MilkPEP, runs the National Milk Mustache “got milk?”(R) Campaign, a multi-faceted campaign designed to educate consumers about the health benefits of milk. For more information, go to http://www.whymilk.com. Deutsch, A Lowe and Partners Company, is the creative agency for the National Milk Mustache “got milk?”(R) Campaign.

CONTACT: Dairy Media Hotline, +1-312-240-2880, ndc@dairyinfo.com

WASHINGTON  (Food-News.net)  The United States Departments of Agriculture (USDA) and Health and Human Services (HHS) 2010 Dietary Guidelines for Americans, released today, name seafood among the handful of foods Americans should eat more of because of its heart and brain benefits. At a time when people are told to limit many foods because they contribute to the obesity epidemic and other widespread medical conditions like heart disease, a thorough review of dozens of seafood studies shows Americans should increase the amount of seafood they eat to at least 8 to 12 ounces (two to three servings) each week. The Dietary Guidelines specifically clear up persistent consumer confusion by saying pregnant and breastfeeding women should eat at least 8 and up to 12 ounces (two to three servings) of seafood each week to boost babies’ brain and eye development. Pregnant and breastfeeding women currently eat less than two ounces of seafood per week. A full copy of the Dietary Guidelines can be found at http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm.

“Seafood is nutrient-rich, meaning it packs healthy nutrients including omega-3s into less than a couple hundred calories per 4-ounce serving,” said Dr. Louis Aronne, Internist and Director of Comprehensive Weight Control Program at Presbyterian Hospital/Weill Cornell Medical Center and Clinical Professor of Medicine at Cornell University. “Omega-3 deficiency is a leading dietary contributor to preventable deaths, mostly from heart disease, in America. So it’s about time that the benefits of seafood are more clearly recognized in the Dietary Guidelines.”

Key takeaways about seafood from the 2010 Dietary Guidelines for Americans, upon which Federal food and nutrition education programs like the iconic food diagram are based, include the following:

• “Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.” Pg. 34
• “An intake of 8 or more ounces per week (less for young children), about 20% of total recommended intake of protein foods of a variety of seafood is recommended.” Pg. 39
• Eat “at least 8 and up to 12 ounces of a variety of seafood each week” during pregnancy and breastfeeding to improve eye and brain development in babies. Pg. 39
• “Moderate evidence shows that consumption of about 8 ounces per week of a variety of seafood, which provide an average consumption of 250 mg per day of EPA and DHA, is associated with reduced cardiac deaths among individuals with and without pre-existing cardiovascular disease.” Pg. 39

Current Seafood Consumption Insufficient to Realize Health Benefits

According to the National Oceanic and Atmospheric Administration, the average American eats about one serving of seafood a week. And, the U.S. Food and Drug Administration (FDA) estimates pregnant women eat less than half a serving. Additionally, consumer survey data from SeaPak shows 91 percent of parents with children 12 years and younger say their children eat seafood less than twice a week. Misinterpretation of FDA advice may contribute to these low consumption numbers. The new Dietary Guidelines provide further support for a call to update FDA advice, which experts say “may be inadvertently causing harm.”  

“Seafood has gotten lost in the American diet and as a result, we are missing out on the meaningful health benefits that the omega-3s in seafood provide,” said Jennifer McGuire, MS, RD, manager of nutrition communication for the National Fisheries Institute. “The new Dietary Guidelines provide the scientific rationale for the health benefits and now we need to focus on making fish and shellfish a more regular part of our meals.”

Ideas for eating more seafood to make it easier to meet the new Dietary Guidelines recommendations include:

• Swap out the same old proteins – Take recipes you’re already familiar with and replace the usual protein with seafood. Beef burgers become salmon burgers or chicken quesadillas become canned tuna quesadillas. 
• Think beyond lunch and dinner – Seafood can be a part of snacks, appetizers and even breakfast.
• Consider convenient forms – Whether fresh, frozen or canned, seafood is healthful and full of nutrients. The important thing is to choose light cooking methods like grilling and broiling instead of frying. 

About the National Fisheries Institute

For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet. For more information visit www.AboutSeafood.com.

MINNEAPOLIS  (Food-News.net)  The holidays have come and gone, but for many of us, a few pounds remain in the New Year. Your revamped 2011 snack schedule doesn’t have to be filled with boring, flavorless snacks in order to trim your waistline. Yoplait® Fiber One™ 50-calorie yogurt introduces their Blueberry flavor, with bits of real blueberry in each creamy cup. With 50 calories, 5 grams of fiber and 0 grams of fat, Yoplait Fiber One is a smart option for health-conscious people looking to get their snack fix with a tasty, guilt-free treat.

Men and women across America think boring snacks are a contributor to the downfall of their dieting success according to a recent survey,¹ and Yoplait Fiber One Blueberry yogurt is one way to spice up boring post-holiday diet routines that many Americans fall into after a season of eating fat and calorie-heavy munchies. The same survey participants agreed that the most important factors when choosing a lower-calorie snack are taste and flavor, and Fiber One Blueberry yogurt is brimming with both.

Lisa Lillien, low-calorie snacking guru and #1 New York Times best-selling author agrees, “After the holidays is a great time to get back on track, but boring snacks can ruin your plan. Try to find lower-calorie options that taste good but are still satisfying. I work with Yoplait Fiber One yogurt –the new flavor, Blueberry, is unbelievable! It has real chunks of blueberry, and with 50 calories, 5 grams of fiber and 0 grams of fat, it’s a snacking homerun.”

The new 50-calorie blueberry flavor packs a mighty nonfat punch and can help people who want to increase their fiber intake reclaim taste without the guilt. Yoplait Fiber One yogurt is also available in Strawberry, Vanilla, Peach and Key Lime Pie.

“The new Yoplait Fiber One Blueberry yogurt offers even more options for dieters looking for tasty lower-calorie snacks,” said Joselynne Little, associate marketing manager for Fiber One yogurt. “Fiber One’s new Blueberry flavor comes at a perfect time, when many of us take a look at our post-holiday habits and try to find a variety of zero-guilt snack options.”

Fiber One yogurt is available nationwide in 4-packs of 4-oz. cups at a suggested retail price of $2.79. Visit www.FiberOne.com for more information about this and other Fiber One products. You can now follow all Yoplait brands on Twitter at @YoplaitYogurt and visit Yoplait Fiber One yogurt on Facebook at www.Facebook.com/Yoplait. Visit www.Hungry-Girl.com for snacking tips and to sign up for Hungry Girl’s daily newsletter.

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.

¹July 22-25, 2010, Opinion Research Corporation conducted a telephone survey among a national sample of 1,009 adults comprising of 502 men and 507 women 18 years of age and older, and living in private households in the continental U.S.

BATTLE CREEK, Mich.  (Food-News.net)  When U.S. consumers get their first taste of delicious Kellogg’s® Crunchy Nut(TM) cereal, they’ll be looking for excuses to enjoy it. And for its launch in the U.S., Kellogg’s® Crunchy Nut(TM) cereal is ready with the perfect excuse: “It’s Morning Somewhere(TM).”

The launch of Kellogg’s® Crunchy Nut(TM) cereal in the U.S. is the latest example of Kellogg Company leveraging proven ideas from around the Kellogg world.  

“This is an exciting product launch for Kellogg Company and we’re committed to making it a big success,” said Yuvraj Arora, senior director, adult ready-to-eat cereal marketing. “Given the success of the brand in other markets and the consistent feedback from consumers that they simply love the taste of Kellogg’s® Crunchy Nut(TM) cereal, we’re eager to bring this hugely popular brand to U.S. consumers, who we’re confident will have a similar passion for Kellogg’s® Crunchy Nut(TM) cereal.”

After three decades of success in the U.K., the Kellogg’s® Crunchy Nut(TM) cereal brand knows consumers don’t want to wait to enjoy the simply delicious taste of Kellogg’s® Crunchy Nut(TM) cereal. Fortunately, they don’t need to, according to the brand’s U.S. launch campaign because “It’s Morning Somewhere(TM).”

“It’s Morning Somewhere”

Kellogg will launch the brand in the U.S. with an enormous awareness-driving campaign that will include television, online and in-store advertising.  Featured among the numerous consumer promotions are one-of-a-kind marketing programs.  First among these: the campaign will kick off with a consumer event featuring a giant cuckoo clock with live, comedic performances.  The purpose of the event is to drive awareness of the brand and illustrate the perfect excuse to enjoy the irresistible taste of Kellogg’s® Crunchy Nut(TM) cereal  – “It’s Morning Somewhere(TM).”  

Built to celebrate mornings across all time zones, the Kellogg’s® Crunchy Nut(TM) cuckoo clock also symbolizes the scale of the launch campaign, as it is so big that it is expected to set the Guinness World Records® Record for the largest cuckoo clock.  

“To bring this iconic brand to the U.S., we wanted a symbol that represented the ‘It’s Morning Somewhere(TM)’ campaign and the enormity of the launch,” said Arora. “Creating this immense clock and generating an exciting experience for consumers is a fun way to introduce Kellogg’s® Crunchy Nut(TM) cereal in the U.S. and bring our campaign to life.”

About Kellogg’s® Crunchy Nut(TM) Cereal

With a blend of delicious honey and pieces of nuts in every crunchy bite, Kellogg’s® Crunchy Nut(TM) cereal is available in two flavors – Golden Honey Nut and Roasted Nut and Honey.

Golden Honey Nut features golden corn flakes drizzled with honey and topped with real peanuts. Roasted Nut and Honey features corn and oat Os topped with roasted peanuts and honey.

Kellogg’s® Crunchy Nut(TM) cereal is already available on many grocery shelves this month and will be available nationwide beginning in February. For more information visit the Kellogg’s® Crunchy Nut(TM) cereal website at KelloggsCrunchyNut.com or the Facebook fan page at Facebook.com/KelloggsCrunchyNut.

When the Clock Chimes…

The “It’s Morning Somewhere(TM)” campaign will officially launch on January 29 at Hollywood and Highland Center in Los Angeles with the large consumer event featuring the giant cuckoo clock installation. The six-story Kellogg’s® Crunchy Nut(TM) cuckoo clock will chime for the first time at 12 p.m. PST, and chime every hour thereafter until 11 a.m. PST January 30.

At the top of each hour, the cuckoo clock will crow and an actor will emerge from inside to offer a comedic performance representative of a place in the world where it is morning.

A Guinness World Records® official will be on hand to verify Kellogg’s® Crunchy Nut(TM) cereal’s world record, and celebrity Nick Cannon will kick off and host the event.

Cited by People Magazine as one of the “Top Ten Most Successful Young People in Hollywood” and featured on the Cover of Black Enterprises’ “40 Under 40,” Nick Cannon, 30, is a successful, multi-faceted entertainer: film star, comedian, musician, writer and executive producer of his own hit TV shows. From his start on the Nickelodeon show “All That,” Nick made his big screen debut in 2002 with an appearance alongside Will Smith in “Men in Black II” before landing a leading role in the hit feature film “Drumline.” That same year he released his self-titled debut album and has collaborated with a host of other musicians on soundtracks and other projects. In 2010, NBC tapped Nick to serve as the host for the hit show, “America’s Got Talent.”

The event is open to the public and will include opportunities to sample Kellogg’s® Crunchy Nut(TM) cereal and interact with the actor in the clock. Additionally, taste enthusiasts nationwide can follow the action, interact with the performer and watch streaming video of the live performances at the brand’s Facebook fan page at Facebook.com/KelloggsCrunchyNut.

Eyeing Up the Cuckoo Competition

Claims of the world’s largest cuckoo clock come from around the globe, however none are official Guinness World Records®. One of these clocks resides in Schonach, Germany, where the clock mechanism’s dimensions measure 12-feet wide, 10-feet tall and 3-feet deep. Another is in Sugarcreek, Ohio, where the clock stands 23-feet, 6-inches tall, and 24-feet wide. More exist in Germany, Argentina, Japan and the United States.

Those clocks shrink in comparison to the Kellogg’s® Crunchy Nut(TM) cuckoo clock, which measures more than 66-feet tall and 28-feet wide and is being considered for a Guinness World Records® Record.

The Kellogg’s® Crunchy Nut(TM) cuckoo clock will feature a rich, dark-wood facade and many of the traditional elements of a cuckoo clock, including an outer face with Roman numerals, a shingled roof with eaves and doors from which the Kellogg’s® Crunchy Nut(TM) cuckoo clock character will emerge. Additional elements include decorative accoutrements, such as tree leaves and wood branches, pine-cone-shaped weights and a pendulum in the shape of a spoon.

About Kellogg Company

With 2009 sales of nearly $13 billion, Kellogg Company is the world’s leading producer of cereal and a leading producer of convenience foods, including cookies, crackers, toaster pastries, cereal bars, fruit-flavored snacks, frozen waffles and veggie foods. The Company’s brands include Kellogg’s®, Keebler®, Pop-Tarts®, Eggo®, Cheez-It®, All-Bran®, Mini-Wheats®, Nutri-Grain®, Rice Krispies®, Special K®, Chips Deluxe®, Famous Amos®, Sandies®, Austin®, Club®, Murray®, Kashi®, Bear Naked®, Morningstar Farm®, Gardenburger® and Stretch Island®. Kellogg products are manufactured in 18 countries and marketed in more than 180 countries.  For more information, visit www.kelloggcompany.com. Kellogg’s Corporate Responsibility report including its approach, progress and future direction in the marketplace, workplace, environment and community can be found at www.kelloggcompany.com/CR. For information on Kellogg Company’s commitment to nutrition, visit www.kelloggsnutrition.com.

ST. PETERSBURG, Fla.  (Food-News.net)  From the first drop of the puck to the final siren, Tampa Bay Lightning fans can now score better hot dogs and sausages throughout all games at the St. Pete Times Forum. The Tampa Bay Lightning and Kayem Foods, Inc. (www.kayem.com) announced today a new multi-year sponsorship and licensing agreement to manufacture and distribute Kayem Franks & Sausages at Lightning games, and make Kayem the Official Brand of Franks and Sausages of the Tampa Bay Lightning and the St. Pete Times Forum.

As part of the agreement, Kayem has introduced new and improved products at Tampa Bay Lightning home games, including the Kayem Beef Hot Dog, Kayem Beef Kids Dog and Kayem Italian Sausage.  Kayem Hot Dogs at the St. Pete Times Forum feature Kayem’s special all-beef recipe, offering a unique blend of spices for a distinct bolder flavor.  The plump and juicy skinless hot dogs have no fillers and are MSG and gluten free.  

Kayem’s partnership with the Lightning follows last April’s partnership with the Tampa Bay Rays baseball team to make Kayem the Official Hot Dog and Sausage of the Tampa Bay Rays and Tropicana Field. In September, Kayem was also recently named the official hot dog and sausage of the Florida State® Seminoles®. “We are thrilled to have partnerships with both of Tampa’s professional sports teams, and for the opportunity to deliver top-quality, delicious franks and sausages that enhance the fan experience for millions of hot dog enthusiasts throughout Florida, all year long,” said Bob Kufferman, Kayem Senior Brand Manager. “Our partnership with the Lightning reinforces Kayem as the brand that offers Florida sports fans and hot dog lovers truly great tasting franks that get high marks for quality and freshness.”

“The Lightning are thrilled to partner with Kayem, one of the country’s most established and successful hot dog manufacturers, to introduce Kayem Beef Hot Dogs and Sausages at our games,” said Bob Rossi, Corporate Marketing Manager for the Tampa Bay Lightning.  ”Over the past year, we have focused on upgrades to make the St. Pete Times Forum a world-class home for our team and a better place for fans to enjoy Bolts hockey. Offering Kayem’s quality products is yet one more way we can exceed our fans’ expectations and deliver the best possible game experience.”

Kayem Foods, founded in 1909, is the largest meat processor in New England.  Owned and operated by the same family for more than 100 years, the company manufactures Kayem Franks, the #1 brand of franks sold in New England. Best known for its Old Tyme Natural Casing franks, Kayem produces over 100 varieties of hot dogs and 300 varieties of deli meats, sausage and dinner hams under the Kayem, al fresco, Schonland’s, McKenzie, Triple M, Genoa, Jordan’s, Deutschmacher, Kirschner, and Essem brands.  In 2009, Kayem Foods began manufacturing and distributing the iconic Fenway Franks line of hot dogs, the Official Hot Dog of the Boston Red Sox and Fenway Park.

SOLON, Ohio  (Food-News.net)  Packed with 100 percent white meat chicken, melted cheeses, crisp vegetables and flavorful sauces, new LEAN CUISINE® Spring Rolls offer a snacking experience you can enjoy at the office or at home. Hot, crispy and savory, each recipe is carefully crafted to satisfy anytime of the day.

Recent surveys show that 74 percent of women snack in between lunch and dinner, but oftentimes, bad choices lead to feelings of remorse. With these delicious new recipes, all perfectly portioned at 200 calories per serving, it’s easy to be smart about snacking. Each box contains two servings and with three crispy spring rolls per serving, you can count on a snack that’s both satisfying and delicious. Available in three flavors, LEAN CUISINE® Spring Rolls make snack time easier to plan and more enjoyable than ever. So go ahead, nibble, crunch, and enjoy.

• NEW! Garlic Chicken Spring Rolls: White meat chicken, garlic, spinach, caramelized onions and Parmesan cheese
• NEW! Thai-Style Chicken Spring Rolls: White meat chicken, shredded cabbage, julienne yellow carrots and spicy red coconut curry
• NEW! Fajita-Style Chicken Spring Rolls: White meat chipotle chicken, corn, black beans, bell peppers and onions

“We all have cravings at snack time, but there are so many boring choices out there,” said Christine Dahm, VP of Marketing for LEAN CUISINE®. “Snacking should be enjoyable and something we look forward to. And that’s why we’re introducing new LEAN CUISINE® Spring Rolls. They’re crispy, crunchy and they taste great – people will never believe snacking can be this delicious without the guilt.”

The perfect snack solution, new LEAN CUISINE® Spring Rolls have a suggested retail price of $3.59 and are available in the freezer section of supermarkets nationwide. Visit the “Where to Buy” section on LeanCuisine.com to find a grocer near you. And don’t forget to browse our wellness resources.  Whether you’re in need of a meal planner, expert advice or lifestyle tips, LEAN CUISINE® makes it easy to snack and eat deliciously – no matter what you’re in the mood for.

About Nestle USA

Named one of “The World’s Most Admired Food Companies” in Fortune magazine for thirteen consecutive years, Nestle provides quality brands and products that bring flavor to life every day.  From nutritious meals with Lean Cuisine® to baking traditions with Nestle® Toll House®, Nestle USA makes delicious, convenient, and nutritious food and beverage products that enrich the very experience of life itself. That’s what “Nestle. Good Food, Good Life” is all about.  Well-known Nestle brands include: Nestle® Toll House®, Nestle® Nesquik®, Nestle® Coffee-mate®, Stouffer’s®, Lean Cuisine®, HOT POCKETS® and LEAN POCKETS® brand sandwiches, Nescafe®, Nescafe® Taster’s Choice®, NESTLE® Juicy Juice®, Buitoni®, DREYER’S/EDY’S®, Nestle® Crunch®, Nestle® Butterfinger®, Wonka®, DIGIORNO®, TOMBSTONE® and CALIFORNIA PIZZA KITCHEN® frozen pizza.. Nestle USA, with 2009 sales of $10.4 billion, is part of Nestle S.A. in Vevey, Switzerland — the world’s largest food company with a commitment to Nutrition, Health & Wellness — with 2009 sales of $99 billion.  For product news and information, visit Nestleusa.com or NestleNewsroom.com.

All trademarks are owned by Societe des Produits Nestle S.A., Vevey, Switzerland.

SANTA MONICA, Calif.  (Food-News.net)  A recent report on climate change sees crop prices rising over the next 40 years as the globe heats up, according to an article published in the January issue of Food Nutrition & Science.  Using computer modeling, researchers at the International Food Policy Research Institute (IFPRI) assessed the harmful impact of climate change on food security through 2050.

According to the report, climate change will cause lower rice yields all over the world in 2050. Overall, the report finds that between now and 2050, food prices could rise by 42 to 131% for maize, 17 to 67% for wheat, and 11 to 78% for rice, depending on the scenario.

“It’s imperative that we start preparing for these issues now,” says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. “It’s not only reducing greenhouse gas emissions to slow climate change, but also helping impoverished nations invest in their people, land and irrigation to create the food that will feed their residents, but also provide economic opportunity in global trade.”

Also in the January edition of Food Nutrition & Science, readers can learn about a Seafood Watch iPhone app called “Project Fish Map” developed by the Monterey Bay Aquarium.  The iPhone app takes seafood selection to the next level by allowing users to identify restaurants and markets across the country that provide ocean-friendly seafood. The free app also has enhanced search functions that help people find seafood quickly and easily by its common market name, or, in the case of sushi, by its Japanese names, making it an invaluable tool for a sushi night out. And for those consumers craving fish on the Seafood Watch “Avoid” list, the app provides some healthy and more sustainable seafood alternatives.

“Food and health apps will be the one of the biggest trends in 2011,” says Lempert. “These tools will help people make healthful and environmentally friendly choices and can potentially improve overall lifestyles.”

In addition, this issue of Food Nutrition &Science contains articles about 2011 diet trends including one from guest columnist Rosalind V. Benner, RD, LD, a nutritionist with the HEB Grocery Company. She discusses her company’s recent “Slim down Showdown” where more than 7,800 HEB employees have teamed up to lose weight and create a more healthful lifestyle.

There’s also an interview with Chef Jason Quan and a video tour of Zweber Farms, a fourth generation dairy farm founded in 1906. Zweber farms transitioned to organic certification in 2007 and shipped their first load of certified organic milk under the Organic Valley label in 2008.

Food Nutrition & Science is a free monthly newsletter with articles relating to retailers, manufacturers, farmers, nutritionists, educators, government agencies and more. It’s also a newsletter that services members of the National Grocer Association and offers breaking food news and articles on food safety and industry-wide green initiatives. Food Nutrition & Science is committed to covering topics and trends that interest anyone with a stake in the food industry including supermarket retailers, food manufacturers and consumers.  Each issue contains an interview with a farmer.

For more information or to subscribe to Food Nutrition &Science, please visit www.FoodNutritionScience.com.

About Food Nutrition &Science

With more than 26,000 readers, Food Nutrition &Science from The Lempert Report is the only monthly newsletter that provides readers analysis and offers discussions on all issues relating to the food industry. Founded by food industry analyst and CEO of The Lempert Report and SupermarketGuru.com Phil Lempert, Food Nutrition &Science was created so that all industry players could communicate about the safest, most efficient and healthiest way to get food to our plates. For more information or to subscribe to Food Nutrition &Science, please visit www.FoodNutritionScience.com.

LIMA, Ohio  (Food-News.net)  Rudolph Foods, the world’s largest manufacturer of pork rinds and one of the world’s largest manufacturers of private and branded label snack products, is announcing their Lima manufacturing facility is now certified level 2 by the SQF Institute. The Safe Quality Food Program is a leading, global food safety and quality certification and management system that is committed to producing the safest, best tasting and most affordable product available. The SQF Institute Level 2 Certification provides Rudolph Foods products and facilities a categorical stamp of approval in quality assurance and control. Rudolph Foods has undergone the intensive certification program as part of its constant attention to improving food safety and quality as a snack industry leader.

The program has certified that the Rudolph Foods Lima facility’s processing of manufactured meats (pork rinds and pork cracklins) and bakery and snack food processing (Cinnamon Twists, OnYums, Wheat chips and Veggie Chips) are in compliance with international and domestic food safety regulations. This enables the snack manufacturer to assure customers that food has been produced, processed, prepared and handled according to the highest possible standards, at all levels of the supply chain.

“We’re so proud to have Rudolph Foods as an SQF certified level 2 facility,” says Rich Rudolph, President, Rudolph Foods. “This is more stringent than the traditional quality assurance control and we anticipate it will revolutionize our manufacturing processes and make our already safe procedures even safer and our products of higher quality. As we transition to a new culture overall at Rudolph Foods, I’m confident that this is changing the way we’re doing business for the better.”

Implementing SQF in Rudolph Foods’ day-to-day operations brings many benefits for a wide range of recipients. The rigorous multistep process – including gap analysis, documentation, implementation, auditing and certification – ensures that producers, retailers and consumers alike may trust fully in the consistency, quality and safety of products with every shelf stock or snack break. Rudolph Foods, as its own entity, also benefits from the food quality and safety certification. SQF has inspired renewed employee commitment and safety standards not only in the food safety systems and quality departments, but overall. Additionally, projected results include improved recall management, reduced wastage and a streamlined risk and process management system.

Rudolph Foods Company, Inc., one of the world’s largest suppliers of branded and private-label snack products, is the world’s largest pork rind manufacturer. Awarded the title of 2010 Energy Saver, Rudolph Foods operates energy efficient plants in Ohio, Georgia, Texas and California, and is solely dedicated to providing its customers with sustainable, top quality products and the highest levels of customer service at the best price. For additional information, please call 1-800-241-7675, or visit www.RudolphFoods.com.

CABOT, Vt.  (Food-News.net)  Cabot Creamery Cooperative’s Clothbound Cheddar was named a winner in the cheese category of the first annual Good Foods Award Ceremony held January 14 in San Francisco. Made in conjunction with Cellars At Jasper Hill in Greensboro, VT, Cabot’s Clothbound Cheddar was one of just eight winners in the contest’s highly competitive Cheese category.

The Good Food Awards recognize the top responsible artisan producers in the country and promotes awareness of the sustainable food movement across the nation. Nearly 800 entries were organized into seven categories (beer, charcuterie, cheese, chocolate, coffee pickles, and preserves). The nearly 800 entries were narrowed down to just 130 finalists spread across the seven categories. When final selections were made, Cabot Clothbound was among the eight winning cheeses.

“Cabot Clothbound Cheddar is a marvel of milk, master cheese making and artful aging,” said Cabot cheese maestro Marcel Gravel. Made one vat at a time, from the milk of purely Holstein cows, the result is a singular, Old World style cheddar. A special, proprietary blend of cheese cultures gives an unpasteurized note to this pasteurized milk cheddar.

Cabot Clothbound is a handsome natural rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months at Cellars at Jasper Hill, it has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from all others on the counter.

Traditional hooping and clothbound curds are just the beginning of this vanguard, Vermont collaboration. After creation by Cabot’s cheesemakers, the wheels journey north along the Revolutionary War-era Bayley-Hazen Road into the care of Andy and Mateo Kehler, fellow Vermont cheesemakers and affineurs, and owners of The Cellars at Jasper Hill. “Here, the cave-aged wheels benefit from spa-like pampering and controlled, mold-ripened maturing to develop their beautiful, natural rind,” said Mateo Kehler, co-owner of Jasper Hill Farm. “It’s all about spruce boards, hand turning and tender brushing.”

In addition to selection as a winner of the Good Food Award, Cabot Clothbound has also won the coveted blue ribbon in the “Bandaged Cheddar-Sharp to Aged” category at the biennial World Cheese Championship Cheese Contest in 2010 in Madison, WI, and was also awarded “Best Of Show” at the 2006 American Cheese Society competition and a gold medal at the 2009 World Cheese Awards in London.

About Cabot Cheese

Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located through New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop

About Cellars at Jasper Hill

Cellars at Jasper Hill is a commitment to American artisan cheese making and farm viability, bringing new potential to value-added farmstead cheese production. In a 22,000 square foot cheese-aging facility with seven underground cellars, trained affineurs mature and care for cheese makers’ un-ripened cheeses, reducing the initial investment and training needs of farmers seeking diversification. The Cellars at Jasper Hill matures and markets cheeses from 8 cheesemakers. For additional information on the Cellars at Jasper Hill visit our website at http://www.cellarsatjasperhill.com or check out our Facebook page at http://www.facebook.com/CellarsAtJasperHill.

PARSIPPANY, NJ  (Food-News.net)  Not all cereals are created equal, and this winter, Post Foods, LLC, is showing Americans why Post Shredded Wheat, Grape-Nuts and Post Raisin Bran have the natural advantage of 100% natural ingredients, whole grains, fiber and antioxidants. In association with Mirrorball, an experiential marketing firm, Post Foods is bringing the whole grain experience to busy Americans on-the-go. Consumers can visit Post Foods’ interactive tractor display in busy areas in New York City, Los Angeles, Tampa, San Diego and Orlando throughout January and February to learn why ingredients like those in Post Shredded Wheat, Grape-Nuts and Post Raisin Bran give you an advantage in the morning.

Post invites consumers to “Join the Whole Grain Resolution” and say “no” to fake fibers that are often found in so-called “healthy” competitive cereals.

“Consumers need to go beyond looking at the nutrition label and understand where nutrients like fiber and antioxidants are coming from when they pick something like a breakfast cereal,” explains Mark Izzo, Ph.D. and Director of Research and Development for Post Foods. “Other cereals contain fiber in highly-processed, unnatural forms that look nothing like food products. Post Shredded Wheat, Grape-Nuts and Post Raisin Bran contain only naturally-occurring ingredients like whole grain fiber and whole wheat…exactly what you would expect to see in a wheat field.”

The kick-off of Post’s mobile Whole Grain Resolution takes place on Jan. 20, 2011, from 8 a.m. – 1 p.m., in New York City’s Times Square, complete with a tractor and representatives to explain why Post Shredded Wheat, Grape-Nuts and Post Raisin Bran are three delicious ways to get (and stay) healthy. As natural sources of fiber and antioxidants, these whole grain cereals help improve heart health and protect against major diseases. Consumers who visit the event will receive an informational brochure with a coupon for these cereals to help jumpstart their more natural diet.

The Post farm-inspired set will be pulling into Los Angeles at Mann’s Theatre on Hollywood Boulevard from 12 p.m. – 4 p.m. on Jan. 23 – 24, 2011, and at the 3rd Street Santa Monica Promenade from 12 p.m. – 9 p.m. on Jan. 29, 2011.

In Tampa, consumers can visit the Post’s tractor set on Jan. 22 – 23, 2011 at the Manatee County Fair from 12 p.m. – 7 p.m. at the Manatee Fairgrounds, or on Jan. 25, 2011 from 4:30 p.m. – 8:30 p.m. at the Tampa Lightning vs. Toronto Maple Leafs hockey game.

For more information on Post Shredded Wheat, Grape-Nuts and Post Raisin Bran, visit www.PostNatural.com.

About Post Foods, LLC

Post Foods, LLC, a subsidiary of Ralcorp Holdings, is the manufacturer of iconic ready-to-eat cereal brands including Grape-Nuts, Post Shredded Wheat, Post Raisin Bran, Honey Bunches of Oats, Pebbles, Honeycomb, Post Great Grains, Trail Mix Crunch, and other great tasting cereals. For more information, please visit www.postcereals.com.

PARIS, Texas  (Food-News.net)  Pace Picante sauce and salsas scored their highest number of awards ever – nine total wins and two coveted first-place awards – in the National Fiery Foods & Barbecue Show’s 2011 “Scovie” Awards Competition, one of the most competitive and recognized gourmet food award competitions in the country for salsas, hot sauces and barbecue sauces.

“This is the third year that Pace varieties have participated in the Scovie Awards and they have been more successful every year,” said Dave DeWitt, founder, National Fiery Foods & Barbecue Show and Scovie Awards Competition. “The Pace brand is definitely broadening its reach into more segments, reaching more salsa lovers around the country, and convincing experienced foodies who judge the awards that it has achieved gourmet salsa status.”

Named after the Scoville scale, which measures the spicy heat of a chili pepper, all Scovie Award entries are blind taste tested by a panel of judges, who base their scores on appearance, aroma, spice blend, originality, flavor and overall impression. This year’s judges included executive chefs, restaurant owners, culinary instructors, food writers and other food industry leaders.

Pace 2011 Scovie Award Wins

Pace Picante sauce and Chunky salsas swept the “All-Natural” salsa category, for entries made with no additives or preservatives. Pace Picante sauce (“medium” variety) took first place, while Pace Chunky salsa (“hot” variety) won second and the “medium” variety of Pace Chunky salsa took third.

Pace Pineapple Mango Chipotle salsa also scored a first-place award, in the “Chipotle” salsa category.

The judges also recognized the “hot” variety of Pace Chunky salsa with a second-place award in the highly competitive “Hot” salsa category.

Pace Mexican Four Cheese salsa con queso took two second-place awards, in both the “Unique Cheese” and “Prepared Dip” categories.

Pace Salsa Verde won third place in the “Tomatillo” salsa category.

In the “Unique” salsa category, Pace Black Bean & Roasted Corn salsa took a third place award.

“We are extremely pleased to be honored this year with our best showing ever in the Scovie Awards,” said Pace Brand Manager Jeff Knabe. “These awards are a testament to the passion of our employees and their commitment to quality. Of course, with the football playoffs in full swing, there’s no better time for fans to enjoy Pace Picante sauce and salsas.”

The Scovie Awards Competition is now in its 23^rd year. Entries are judged by a blind taste-test. In this year’s competition, professional judges evaluated more than 600 entries of sauces, salsas and other spicy treats. The National Fiery Foods & Barbecue Show will be held March 4-6, 2011 in Albuquerque, N.M.

About Pace Foods

Pace Foods was founded in 1947 when David Pace introduced his original Pace Picante sauce. Pace salsas and Picante sauces are made with big chunks of red ripe tomatoes, crispy onions, and hand-picked jalapenos in Paris, Texas. http://www.pacefoods.com

HOCKESSIN, Del.  (Food-News.net)  New research indicates that eating more fruits and vegetables may reduce your risk of dying from heart disease. According to a new study from the University of Oxford and published in the European Heart Journal, people who consumed eight or more servings of fruits and vegetables each day were 22 percent less likely to die from ischemic heart disease than those who consumed three or fewer servings a day.

Even among those who didn’t eat a full eight servings each day, the more fruits and vegetables consumed consistently indicated a lower heart disease risk. For every additional serving above two per day, researchers found a four percent decrease in the rate of heart disease deaths.

“The CDC says that heart disease is the leading cause of death in the U.S.,” said Elizabeth Pivonka, Ph.D., R.D., president and CEO of Produce for Better Health Foundation, the nonprofit entity behind Fruits & Veggies—More Matters® national public health initiative. ”Here is a scientific study that gives everyone another good reason to add at least one more serving of fruits and veggies every day.”

An ABC News report noted that, “in the U.S., the recommended consumption of fruits and vegetables has often been promoted as ‘five a day.’ The Centers for Disease Control and Prevention moved away from that recommendation in 2007, to a more flexible approach, dubbed Fruits & Veggies—More Matters.”

Pivonka says that Fruits & Veggies—More Matters is all about showing how easy it can be to add more nutritious, delicious fruits and vegetables to meals and snacks.

“It can be remarkably easy to fit eight servings of fruits and vegetables into your day,” said Pivonka. ”Start the day with two servings at breakfast by having one small banana and a four-ounce glass of 100 percent fruit or veggie juice. At lunch, have a salad with one cup of your favorite leafy greens and toss in a cup of your favorite fruit or vegetables like bell peppers, tomatoes, cucumbers, garbanzo or kidney beans, sliced pears, or canned pineapple. Now you’re up another three servings! Toss a quarter cup of raisins or dried cranberries on top and make it four. That’s a total of six servings so far. At dinner, quickly microwave a frozen mixed vegetable side-dish, have your favorite fruit for dessert and you’re there.”

While most people realize that eating fruits and vegetables is important to a healthy diet, they still don’t eat enough. According to PBH’s 2010 State of the Plate report, the average person consumes about 1.8 cups of fruit and vegetables each day. Only eight percent of us eat the recommended amount of fruit each day and just six percent eat the recommended amount of vegetables in an average day.

Pivonka points out that if increasing the amount of fruits and vegetables you’re currently eating up to eight servings per day seems daunting, the study shows that adding even one serving per day can provide extra heart protection.

“Simply make a promise to yourself that you will add one additional fruit or vegetable serving every day this week. You’ll find it’s easier than you think. When this week is over, promise to continue with the added serving next week too. Pretty soon you’re eating more nutritious, real foods and less empty-calorie foods that provide little real nutrition. To help keep you focused on eating more fruits and veggies for better health, Fruits & Veggies—More Matters has developed the America’s More Matters Pledge: Fruits & Veggies . . . Today and Every Day!”

The America’s More Matters Pledge can be found at www.FruitsAndVeggiesMoreMatters.org, and it’s easy to pledge online. Over 2,000 pledges have already been made! The Fruits & Veggies—More Matters website also has the tools you need to follow through with your pledge. Tips and advice on the website make it easy to add more fruits and vegetables to meals and snacks including; a recipe database with over 1,000 recipes, many of which can be made in 30 minutes or less, and a video center loaded with informational and entertaining short clips that offer fruit and veggie selection and storage advice, varietal comparisons, as well as fun facts and preparation ideas.

Need more help? The Fruits & Veggies—More Matters Menu Plan of the Week offers a full day’s eating plan that includes, breakfast, lunch, dinner, and either two or three snacks that total less than 2,000 calories and less then 2,300 mg of sodium. The Fruits & Veggies—More Matters Recipe of the Week is a great way to add new recipes to your collection. Each is low in total fat, sodium, and added sugar, while being high in fiber.

For this new study, researchers from the University of Oxford in England analyzed data from the European Prospective Investigation into Cancer and Nutrition (EPIC) heart study, in which more than 300,000 participants, age 40 to 85, provided information about dietary intake. The EPIC study started in 1992 gathered data until 2000. For more information about the study and its findings, read the article in the European Heart Journal online at http://eurheartj.oxfordjournals.org/. The State of the Plate report can be found online at www.pbhfoundation.org/research/stateplate.pdf.

About Produce for Better Health Foundation

Produce for Better Health Foundation (PBH) is a non-profit 501 (c) (3) fruit and vegetable education foundation.  Since 1991, PBH works to motivate people to eat more fruits and vegetables to improve public health.  PBH achieves success through industry and government collaboration, first with the 5 A Day program and now with the Fruits & Veggies—More Matters public health initiative.  Fruits & Veggies—More Matters is the nation’s largest public-private, fruit and vegetable nutrition education initiative with Fruit and Vegetable Nutrition Coordinators in each state, territory and the military. To learn more, visit www.PBHFoundation.org and www.FruitsandVeggiesMoreMatters.org. Follow Fruits & Veggies—More Matters on Facebook or Twitter.

PBH is also a member and co-chair with Centers for Disease Control & Prevention (CDC) of the National Fruit & Vegetable Alliance (NFVA), consisting of government agencies, non-profit organizations, and industry working to collaboratively and synergistically achieve increased nationwide access and demand for all forms of fruits and vegetables for improved public health.  To learn more, visit www.NFVA.org.

HORSHAM, PA  (Food-News.net)  If you’re like most people, you probably ushered in 2011 a few pounds heavier, and might be struggling to zip up your pants post-holiday. Getting fit is at the top of New Year’s resolution lists, and the bakers of Thomas’^® Bagel Thins™ bagels have partnered with celebrity nutritionist Keri Glassman to help set you up for success.

Keri, a nationally recognized registered dietitian and leader in advancing a “whole person” approach to health and wellness, recommends going beyond nutritious eating to include getting adequate sleep, managing stress, exercising regularly and finding joy in life. In the desire to lose weight, many people end up eliminating items completely from their diet, like breakfast or carbohydrates – then end up gaining those pounds back. “Though people sometimes try and cut calories by removing entire food groups or meals,” said Keri, “these grand changes are not lasting, and can even be detrimental to your health. Balance and moderation are what’s most important for weight loss and management, and are keys to helping any New Year’s resolution dieters enjoy success beyond January!”

Starting your mornings right will set the tone for the rest of the day, and good-for-you choices will help keep your diet eating plan on track. “We know it’s not easy to choose the healthy option each morning,” said Eileen Gonthier, Thomas’ Brand Manager. “So we introduced the first-ever trim bagel, Thomas’ Bagel Thins bagels, to make picking that nutritious option easier and more appealing. All four flavors are delicious, and at 110 calories each, are just the right size.” Thomas’ Bagel Thins bagels are available in 100% Whole Wheat, Everything, Plain and Cinnamon Raisin. Every variety is low in fat and at least a good source of fiber, and the 100% Whole Wheat flavor offers 21 grams of whole grains per serving.

“We’re excited to be working with Keri,” continued Eileen. “She shares Thomas’ attitude for an approachably wholesome lifestyle, and knows that taste can’t be sacrificed for nutrition. They need to go hand-in-hand to ensure long-lasting wellness.”

Keri created morning makeover tips and four original recipes, one for each Bagel Thins bagel variety, to help consumers finds weight loss success this New Year. “Anyone looking to lose weight should start the day with a wholesome and satisfying meal,” says Keri. “Studies suggest that adults who skip breakfast have a higher body mass index and with two-thirds of Americans overweight, eating a morning meal is an important step in keeping your waist trim. Keep a healthy staple product on-hand at all times so you can prepare something nutritious in just a few minutes. Thomas’ Bagel Thins bagels make it easy to eat well and stay satisfied!”

To learn more, and to see Keri’s tips and recipes, please visit www.thomasbagels.com.

About Bimbo Bakeries USA

Bimbo Bakeries USA operates 35 bakeries in the United States and distributes top brands such as Arnold^®, Bimbo^®, Boboli^®, Brownberry^®, Entenmann’s^®, Francisco^®, Freihofer’s^®, Marinela^®, Mrs Baird’s^®, Oroweat^®, Stroehmann^®, Thomas’^® and Tia Rosa^®, through more than 7,000 routes. Bimbo Bakeries USA is headquartered in Horsham, PA, and is a wholly owned subsidiary of Mexico’s Grupo Bimbo, S.A.B. de C.V., one of the world’s largest baking companies with over 108,000 associates and operations in 17 countries throughout the Americas, Europe and China. Its stock has been trading on the Mexican Stock Exchange since 1980 under the ticker BIMBO. More information about Bimbo Bakeries USA’s full line of products can be found at www.bimbobakeriesusa.com.

SPRINGDALE, Ark.  (Food-News.net)  As the New Year kicks off, keeping up with New Year’s resolutions to eat right is top of mind for many. According to a 2009 consumer survey, two out of the top three most popular New Year’s resolutions involve developing better living and eating habits¹, yet many fail to keep their resolutions past the first month. To help women keep their goals for improved eating habits, Tyson Foods and registered dietitian Tara Miller have teamed up to give women smart living tips using lean, recipe-ready ingredients, like Tyson^® Grilled & Ready™ chicken.

“For many women, the New Year is a time to reflect on eating habits and set goals for smarter choices for the year ahead, yet busy schedules and time-pressed meals often lead to poor food choices and failed resolutions,” said Tara Miller, registered dietitian and owner of Achieve Balance, Nutrition and Wellness Consulting. “By having a lean, pre-cooked, recipe-ready protein, like Grilled & Ready chicken in your kitchen, it’s easy to make meal choices that are both smart and ready in just minutes.”

Tara suggests making light and simple dishes, like Chili-Orange Chicken with Peppers and Southwestern Chicken Salad, made with Grilled & Ready Whole Breast Fillets or Grilled & Ready Chicken Breast Strips. Grilled & Ready chicken offers a fully-cooked and perfectly-portioned lean protein solution for your favorite light dishes, hot or cold. Grilled & Ready chicken varieties are 98% fat free and contain no preservatives, making them a fast and smart way to make eating right part of your routine. Available in the freezer and refrigerated sections at your grocer, Grilled & Ready chicken is ready in just minutes and conveniently packaged, so you can use what you need to create delicious and smart meals in minutes, and the rest stays fresh for the next quick-fix meal.

Following are some of Tara’s quick tips to help women maintain their smart living routine in the New Year and beyond:

• Never skip a healthy breakfast — it will surely start you off on the wrong foot! Your brain needs the proper fuel in the morning and only supplying caffeine or nothing at all will not help you be at your best. Instead, try yogurt with sliced almonds and fresh fruit or some whole grain toast with natural peanut butter to start the day right. You’ll notice the positive difference and your waistline will thank you for it.
• To give your metabolism a boost, make sure to stay hydrated. What we often experience as fatigue, irritability and even hunger is actually thirst, so drink up! Sixty-four fluid ounces is the recommended amount for most people, but it should be consumed in low or no-calorie beverages. Try adding fresh slices of orange, cucumber and limes/lemons to a pitcher of water to help encourage more fluid intake.
• Nutrition numbers can be easy to remember, like 5 grams of fiber per serving for a total of 25 grams of fiber per day, 5 small meals per day, 5 servings of fruits and vegetables per day and 5 ounces of lean protein per meal. For many with an on-the-go lifestyle, I encourage taking advantage of meal shortcuts like pre-cut veggies, adding frozen fruit to desserts, and using ready-made, perfectly portioned chicken like Grilled & Ready chicken to add to salads or as an entrée.

“We understand that the new year brings a renewed commitment to healthier living, but women aren’t willing to sacrifice the quality or taste of their meals,” said Leslie Gordon, Group Product Manager. “Whether you’re looking to make a simple sandwich, salad or an entrée, Grilled & Ready Frozen Whole Breast Fillets and Grilled & Ready Frozen and Refrigerated Chicken Breast Strips are perfect, lean protein solutions to help women make smart meal choices without spending any additional time in the kitchen.”

About Tyson^® Grilled & Ready Chicken

• Perfect for Lighter Dishes — Tyson^® Grilled & Ready Frozen Whole Breast Fillets and Frozen and Refrigerated Chicken Breast Strips are 98% fat free and contain no preservatives, making them a delicious and smart way to make eating right part of your routine.
• Easy to Prepare — Tyson^® Grilled & Ready Frozen Whole Breast Fillets and Frozen and Refrigerated Chicken Breast Strips are fully-cooked and perfectly-portioned, offering a lean protein solution for your favorite light dishes, hot or cold. Ready in just minutes and with their convenient packaging, you can use what you need to create delicious and smart meals in minutes, and the rest stays fresh for the next quick-fix meal.
• Tender in Minutes — Tyson^® Grilled & Ready Frozen Whole Breast Fillets and Chicken Breast Strips are tender and juicy right out of the microwave—for perfectly-cooked grilled chicken in just minutes without having to turn on the grill!
• Fresh and Ready — Tyson^® Grilled & Ready Refrigerated Chicken Breast Strips are the perfect addition for a healthy meal on-the-go. Fresh straight from the refrigerator, they provide the perfect lean protein addition to any entrée, salad or sandwich with minimal prep time.

For more information on Tyson^® Grilled & Ready Chicken, visit GrilledAndReady.com.

About Tyson Foods, Inc.

Tyson Foods, Inc. [NYSE: TSN], founded in 1935 with headquarters in Springdale, Arkansas, is the world’s largest processor and marketer of chicken, beef, and pork, the second-largest food production company in the Fortune 500 and a member of the S&P 500. The company produces a wide variety of protein-based and prepared food products and is the recognized market leader in the retail and foodservice markets it serves. Tyson provides products and service to customers throughout the United States and more than 90 countries. The company has approximately 115,000 Team Members employed at more than 400 facilities and offices in the United States and around the world. Through its Core Values, Code of Conduct and Team Member Bill of Rights, Tyson strives to operate with integrity and trust and is committed to creating value for its shareholders, customers and Team Members. The company also strives to be faith-friendly, provide a safe work environment and serve as stewards of the animals, land and environment entrusted to it.

¹ 5th Annual New Year’s Resolution Survey, FranklinCovey Products, December 2009

SAN FRANCISCO  (Food-News.net)  The top five food trends for 2011 have been picked by a panel of food experts at the 36^th Winter Fancy Food Show in San Francisco, which ends today at Moscone Center. The show is the largest marketplace for specialty foods and beverages on the West Coast, with 80,000 products on display from the U.S. and more than 35 countries.

The trends are:

• Chocolate for Breakfast: Tea, Belgian waffles, granola and hot chocolate on a stick.
• Foods for Healing: Ancient healing teas, Blackwater with 77 minerals, aloe and cucumber drinks, plus micro-batches of healthful beverages.
• New Noodles: Yam, kelp, farro and spelt.
• Heat with Flavor: Ghost peppers, yuzu-wasabi sauce and piquillo almond glop.
• Creative Chips: pinto bean, naan, peas, mung beans, kale and wild rice.

Other trends identified are retro foods, classic cocktails, wine-flavored foods, mini servings and cured meats.

The trendspotters are: Cindy Hatcher, Cooking Light; Tanya Henry, Marin Independent Journal; Nancy Hopkins, Better Homes & Gardens; Kara Nielsen, Center for Culinary Development; Amy Sherman, Blackboardeats.com; Margo True, Sunset Magazine; Tina Ujlaki, Food & Wine; and Joanne Weir, PBS television host.

The NASFT was established in 1952 to foster trade, commerce and interest in the specialty food industry. Today there are more than 2,900 members in the U.S. and abroad. The NASFT’s website for consumers, www.foodspring.com provides an insider’s look at specialty foods and the companies, entrepreneurs and artisans behind them. For information on the NASFT, go to www.specialtyfood.com. For information on the NASFT’s Fancy Food Shows, go to www.fancyfoodshows.com. The Summer Fancy Food Show will take place July 10 – 12, 2011, in Washington, D.C.

FAIRFIELD, Calif.  (Food-News.net)  Jelly Belly Candy Company brings fans a new sweet to get their chocolate fix, and a blast from the past with a whimsical nostalgic candy,  just two of the numerous confections and gifts the company is unveiling at the 2011 Winter Fancy Food Show, booth #4051.

For chocolate lovers Jelly Belly Chocolate Dips™  are five flavors of the famous gourmet jelly bean drenched in decadent dark chocolate that create the perfect pairing of fruity flavors and rich chocolate. Jelly Belly bean flavors of Very Cherry, Raspberry, Strawberry, Coconut, and Orange have all taken the dip in chocolate and are less than 4 calories a bean.

Also new from the company that has been making candy corn for more than a century, Peas & Carrots mellocreme mix from Jelly Belly is a nostalgic confection with a touch of trend-setting whimsy.

Revived from the company’s antique candy molds, the “baby carrots” are mellocreme candy in orange sherbet flavor and the “peas” are green apple flavor. The clever packaging of a “can” of Peas & Carrots makes a fun basket-filler come springtime or a tasty gift for any occasion.

Novelty shapes of mellocreme candy go back to the 1880s when candy corn was first invented.

Jelly Belly Chocolate Dips are gluten-free, gelatin-free and certified OU Dairy Kosher. They are shipping to stores nationwide now and are available online at JellyBelly.com.

Peas & Carrots Mix is dairy-free, gluten-free  and certified OU Kosher. They will begin to ship to stores nationwide by February.

For more information check out JellyBelly.com, or call the Jelly Belly Hotline at (800) 522-3267. Find us on Facebook at facebook.com/JellyBelly.  Jelly Belly Candy Company is headquartered in Fairfield, Calif., where public tours of the candy factory are offered year round.

SILVER SPRING, Md.  (Food-News.net)  At the request of the U.S. Food and Drug Administration, the U.S. Department of Justice today filed a complaint for permanent injunction against a Jamaica, N.Y.-based beverage company to prevent it from processing and distributing juice and other products.

Hank J. Hagen and Milton S. Reid and their company, Mystical One LLC (also known as Mystical One Juice LLC), are charged with violating the Federal Food, Drug, and Cosmetic Act by failing to have a Hazard Analysis and Critical Control Point (HACCP) plan for certain juice products, such as the company’s carrot juice products, and by failing to comply with current Good Manufacturing Practice (cGMP).

The FDA requires all juice processors to prepare and implement HACCP plans that identify and control food hazards associated with their juices, and it requires all food manufacturers to follow cGMP. The FDA is not aware of illnesses associated with Mystical One’s juice products.

Among the violations observed by FDA investigators were failures to:

• adequately heat low-acid vegetable juices to destroy or prevent growth of dangerous microorganisms;
• properly clean food-contact surfaces; and
• maintain and monitor sanitation conditions at the manufacturing facility to prevent sources of possible food and water contamination.

Failure to identify and control food hazards could lead to the formation of Clostridium botulinum bacteria that can germinate in the carrot juice made by the company. The neurotoxin formed by these bacteria, when ingested in even very small amounts, could cause paralysis, difficulty breathing and death from asphyxiation. In 2006, six cases of botulism in the United States and Canada were linked to refrigerated carrot juice.

The complaint also charges Mystical One, Hagen and Reid with failing to conform to cGMP requirements for making, packing, or holding human food. Beverage products produced under conditions that do not comply with HACCP or GMP requirements are considered adulterated under the Act.

Violations cited by the FDA involved the following brands:

• Fresh Carrot Juice,
• Magnum Food Drink,
• Pineapple Ginger Drink,
• Sorrel & Ginger,
• Sea Moss, and
• Peanut Punch.

The company purchases ingredients, such as carrots, that originate outside of New York and sells products to food service establishments primarily in New York, Connecticut, and Pennsylvania.

The FDA’s most recent inspection at the Mystical One facility in August 2010 found the same or similar violations observed during previous inspections of the company. The agency issued a warning letter to the company in October 2009 and the company agreed to bring its operations into compliance. However, Mystical One did not make the necessary changes.

“This action shows that FDA will take strong enforcement action against companies that fail to put the required preventive controls in place to protect their customers from foodborne illness,”  said Associate Commissioner for Regulatory Affairs Dara A. Corrigan.  “Mystical One failed to adhere to food safety guidelines and we have stopped their operation.”

The injunction was filed by the Office of Loretta E. Lynch, United States Attorney for the Eastern District of New York, together with the Department of Justice’s Office of Consumer Litigation.

For more information:

2009 Warning Letter to Mystical One L.L.C.

http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm201462.htm

FoodSafety.gov – Botulism

http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/botulism.html

Media Inquiries: Doug Karas, 301-796-2805, Douglas.Karas@fda.hhs.gov

Consumer Inquiries: 888-INFO-FDA

DALLAS  (Food-News.net)  The American Heart Association today issued a call to action for the public, health professionals, the food industry and the government to intensify efforts to reduce the amount of sodium (salt) Americans consume daily.

In an advisory, published in Circulation: Journal of the American Heart Association, the association sets out the science behind the American Heart Association’s recommendation for the general population, which is to consume no more than 1500 milligrams (mg) of sodium a day because of the harmful effects of sodium – elevated blood pressure and increased risk of stroke, heart attacks and kidney disease.  Elevated blood pressure (hypertension) is a major public health problem – approximately 90 percent of all Americans will develop hypertension over their lifetime.

Sodium consumption is currently more than two times higher than the recommended upper limit of 1,500 mg daily, with 77 percent of that consumption coming from packaged, processed and restaurant foods. “Even a modest decline in intake – say 400 mg per day –would produce benefits that are substantial and warrant implementation,” say the advisory authors. The 2005 United States Dietary Guidelines for Americans recommended a sodium intake limit of 2,300 mg per day, which many health experts say is too much for most Americans. Earlier this year, the Dietary Guidelines Advisory Committee recommended to the secretaries of the United States Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS) that the goal should be modified to 1,500 mg per day for the general population. The advisory committee consists of leading scientists who reviewed the most recent scientific studies and created a set of recommendations that are being reviewed by the secretaries.

Recently, the American Heart Association lowered their recommendation to no more than 1500 mg of sodium daily for the general public, after a report from the Centers for Disease Control found that a majority of the American population either have high blood pressure or are at high risk for developing it.

According to the advisory:

• As sodium intake rises, so does blood pressure and the risk of negative health outcomes.
• Independent of its effects on blood pressure, excess sodium intake adversely affects the heart, kidneys, and blood vessels.
• The potential public health benefits of sodium reduction are enormous and extend to all Americans.
• Scientific evidence on the adverse effects of excess sodium is strong and compelling.  
• The American Heart Association’s 2020 impact goals – to improve the cardiovascular health of all Americans by 20 percent while reducing deaths from cardiovascular diseases and stroke by 20 percent – include a population-wide reduction of sodium consumption to less than 1,500 mg daily as one of the ways the association will measure the nation’s cardiovascular health.  Furthermore, a normal range blood pressure is another key factor the association will use to measure the nation’s cardiovascular health status.
• The American Heart Association is part of the National Salt Reduction Initiative, which is working with the food industry to reduce sodium content in packaged and restaurant food.

Inherent to the negative health effects are rising healthcare costs, the authors add. They point to one recent study that suggests a national effort that reduces sodium intake by 1,200 mg per day should reduce the health burdens related to heart disease in addition to reducing costs by up to $24 billion per year.

“Americans deserve the opportunity to choose how much sodium is in the food they eat. By supporting measures that will reduce sodium in the overall food supply, we are giving consumers freedom to select foods that could allow them to meet sodium recommendations and improve their ideal cardiovascular health,” said Ralph Sacco, M.D., President of the American Heart Association.

The American Heart Association advocates for more robust sodium criteria within school nutrition standards, foods advertised and marketed to children and foods purchased by employers or government feeding programs, and for the Secretaries of HHS and USDA to adopt the Dietary Guidelines Advisory Committee recommendations. 

The association also supports improved food labeling that helps consumers understand how much sodium is in their diet and consumer education in restaurants to help consumers choose lower-sodium options.

CAMDEN, N.J.  (Food-News.net)  Swanson Premium Chunk Chicken today announced that three leading food bloggers will compete in a head-to-head cook-off on January 19 at Campbell’s world headquarters in Camden, N.J., to conclude the brand’s Ultimate Football Recipe Challenge. The three finalists, Laura Powell, South Jordan, Utah; Cathy Hazzard, Palm Bay, Fla.; and Deborah Harroun, Orem, Utah, will have their recipes judged by a panel of Swanson Premium Chunk Chicken and Campbell’s Kitchen representatives along with other Campbell’s executives.

Each of the finalists will also receive an exclusive, behind-the-scenes tour of Campbell’s Kitchen, the company’s center for recipe development for today’s contemporary home cook. The winning recipe will be featured on the CampbellsKitchen.com web site.

Swanson Premium Chunk Chicken has committed to an active social media program that connects to consumers through Facebook, Twitter, food-focused social networking sites and food blogs. The brand credits the viral nature of social media sites, such as Facebook (www.facebook.com/buffalochickendip), for the growing popularity of its Buffalo Chicken Dip recipe. Swanson Premium Chunk Chicken launched the Ultimate Football Recipe Challenge to food bloggers in a quest to find the next big entertaining recipe featuring Swanson Premium Chunk Chicken, and as a unique way to communicate the value and convenience of using Swanson Premium Chunk Chicken for today’s hottest entertaining recipes.

The Swanson Premium Chunk Chicken brand initially challenged eight of America’s leading food bloggers, known for their innovative and user-friendly recipes, to create a winning football-themed recipe using Swanson Premium Chunk Chicken. Beginning in November 2010, each blogger developed, tested and chronicled her personal Ultimate Football Recipe. From these eight entries, three finalists were then chosen based on their creativity, ease of ingredient use and the theme of football entertaining.

“The fun and innovative recipes developed by all of our participating bloggers demonstrates that there is no shortage of creativity and passion in the kitchens of Swanson Premium Chunk Chicken users across the country,” said Jennifer Brownrigg, Brand Manager – Swanson Premium Chunk Chicken. “We look forward to sharing these simple, tasty entertaining recipes with our broad community of food lovers through social media and on CampbellsKitchen.com as it demonstrates the delicious convenience that Swanson Premium Chunk Chicken offers.”

About Swanson Premium Chunk Chicken

Swanson Premium Chunk Chicken helps people make exciting and delicious dishes by providing a convenient protein option. Swanson Premium Chunk Chicken, certified by the American Heart Association as low in saturated fat and cholesterol, is healthy, great-tasting and ready to use for quick and easy everyday meals, from sandwiches and salads, to soups and main dishes. An excellent source of protein (9 grams per serving) and each serving of Swanson Premium Chunk Chicken is 98 percent fat free (1 grams of fat per serving). Swanson Premium Chunk Chicken is available at supermarkets, convenience, mass merchandise stores nationwide. For more information, visit www.campbellsoup.com/swansonchicken.aspx.

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.

MOUSCRON, Belgium  (Food-News.net)  Cargill is expanding its cocoa and chocolate business in Europe through the acquisition of the business of Schwartauer Werke GmbH & Co. KG Kakao Verarbeitung Berlin, (“KVB”), an integrated chocolate company based in Germany.

KVB has two production plants, both in Berlin, Germany.  The two plants have a capacity of over 75,000 tonnes of chocolate per year and employ around 180 people.  Upon completion of the deal, after clearance from the regulatory authorities, KVB and its employees will become part of Cargill’s global network of cocoa and chocolate businesses, and benefit from the greater scale of the integrated operation.

“This acquisition marks a significant step in Cargill’s chocolate growth strategy in Europe and our ability to better serve our existing and future customers” commented Jos de Loor, head of Cargill’s cocoa and chocolate business. “The acquisition will strengthen Cargill’s position in Germany, the largest chocolate market in Europe, and create opportunities to expand our chocolate business into new markets.”

KVB’s two Berlin plants will complement Cargill’s existing German cocoa and chocolate facilities in Klein Schierstedt and Hamburg.  Once integrated into Cargill, the business and its customers will fully benefit from Cargill’s deep knowledge in cocoa and chocolate and its broad expertise in food ingredients and technologies.

Combining KVB’s expertise with Cargill’s consistently high standards in chocolate, its access to high quality beans at origin, and its ability to manage ingredient price risks will stimulate further growth.

De Loor added: “The integration of the KVB chocolate assets and people into Cargill will strengthen our ability to deliver efficient and innovative solutions for our customers.  We plan to invest significantly in KVB’s facilities to create a superior chocolate house that will enable us to offer customers greater choice, higher quality and extended market reach.”

Hermann Hauertmann, CEO of KVB, commented: “This transaction provides the basis for continued growth of KVB, both in Germany as well as internationally.  The global network of Cargill opens up new opportunities in terms of supply chain and optimized cost structures to the benefit of our customers.  We are confident that our people and our operations will deliver significant value to Cargill’s existing Cocoa and Chocolate business and look forward to develop innovative quality products for our valued customers.”

Completion of the acquisition is expected in the first part of 2011.

Notes for editors:

Cargill Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services.  Founded in 1865, the privately held company employs 131,000 people in 66 countries.  Cargill helps customers succeed through collaboration and innovation, and is committed to sharing its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business.

For more information, visit http://www.cargill.com.

About Cargill in Germany

Cargill has been active in Germany since 1955 and has around 1,600 employees in 12 locations in the country – in Barby, Frankfurt-Hochst, Hamburg (three locations), Klein Schierstedt, Krefeld, Malchin, Mainz, Riesa, Salzgitter and Wittenberge where it has a joint venture producing biodiesel with Agravis Raiffeisen AG.  

About Cargill Cocoa & Chocolate

Cargill Cocoa & Chocolate offers the food industry a wide range of both standard and customised cocoa and chocolate ingredients to be used in bakery, confectionery, and dairy applications all over the world.  Our product range includes high quality Gerkens® cocoa powders, chocolate, coatings, fillings, cocoa liquors and cocoa butters.  With years of experience in technical food expertise Cargill supports its customers in new recipes and new product development.

To secure a good quality and sustainable supply of cocoa beans we have cocoa bean sourcing operations in the cocoa growing countries of the world and processing plants in Belgium, Brazil, Canada, Cote d’Ivoire, France, Germany, Ghana, the Netherlands, UK and the USA – fully dedicated to produce in accordance with the highest food safety standards and resulting in delicious cocoa and chocolate products for our customers.  

About KVB

Schwartauer Werke Kakao Verarbeitung Berlin (KVB) is one of the leading German business-to-business cocoa and chocolate manufacturers. With more than 45 years of experience in the production of chocolate and semi finished cocoa products, KVB has developed unique product expertise for national and international customers. Customers range from large, small and medium sized European confectionary producers in the chocolate, baking and ice-cream industry.  KVB sources from cocoa producing countries all over the world and is committed to deliver tailored solutions to its customers whether they need standard or highly specialised cocoa products.

KVB is part of the AOH Nahrungsmittel Group located in Bad Schwartau.  The AOH Group of companies which also include Schwartauer Werke as well as the Swiss based Hero Group is controlled by Dr. Arend Oetker.

PITTSBURGH  (Food-News.net)  The Heinz Ketchup Creativity Contest is back for the fifth year running, and Heinz is asking students to once again pour on their talent for a chance to receive exciting rewards and recognition in 2011, including their artwork appearing on millions of iconic Heinz Ketchup packets.

Over the past five years, the Heinz Ketchup Creativity Contest has generated more than 105,000 entries from thousands of schools nationwide. This year, the contest will celebrate the talent of 12 more budding artists, from grades K-1 through 12, and award one grand prize winner with a $5,700 cash prize. The grand prize winner also will have their artwork showcased on Heinz Ketchup bottles, scheduled to appear on store shelves in the 2011-2012 school year, and receive a visit at their school from world-renowned Pop artist Burton Morris.

“It’s an honor to once again partner with Heinz as they celebrate five wonderful years of inspiring creativity in students in the Heinz Ketchup Creativity Contest,” said Morris. “It’s fantastic to see how planting a seed of creativity can reap such positive rewards for students.”

“We are pleased to be able to connect our consumers’ love of Heinz Ketchup with an initiative that positively impacts thousands of students,” said Scott Gilbertson, associate brand manager for Heinz Ketchup. “We’re proud to be entering the fifth year of the Heinz Ketchup Creativity Contest and thrilled with the support we’ve received from students, parents and schools nationwide.”

The Contest in Detail

Burton Morris and a panel of judges will select 36 finalists, three from each grade level. Through online voting at www.ketchupcreativity.com, America will have the opportunity to choose the 12 winners, one from each grade level. In addition to having their artwork displayed in the online Winners’ Gallery, the 12 winners’ artwork will appear on millions of Heinz Ketchup packets, and they’ll receive a $1,000 cash prize. The winners’ schools each will receive $1,000 toward art supplies, $1,000 worth of Heinz Ketchup, and a special awards ceremony, where they will be presented with a framed poster of their winner’s artwork.

The contest kit and lesson plans can be downloaded at www.KetchupCreativity.com. Entries can be submitted from January 12, 2011 through March 4, 2011. Online voting for the winners will run April 4 through April 11, 2011, and the winners will be publicly announced in April 2011. For complete contest details and official rules, visit www.KetchupCreativity.com.

About Heinz

H.J. Heinz Company, offering “Good Food Every Day”™ is one of the world’s leading marketers and producers of healthy, convenient and affordable foods specializing in ketchup, sauces, meals, soups, snacks and infant nutrition. Heinz provides superior quality, taste and nutrition for all eating occasions whether in the home, restaurants, the office or “on-the-go.” Heinz is a global family of leading branded products, including Heinz^® Ketchup, sauces, soups, beans, pasta and infant foods (representing over one third of Heinz’s total sales), Ore-Ida^® potato products, Weight Watchers^® Smart Ones^® entrees, T.G.I. Friday’s^® snacks, and Plasmon infant nutrition. Heinz is famous for its iconic brands on six continents, showcased by Heinz® Ketchup, The World’s Favorite Ketchup^®. Information on Heinz is available at http://www.heinz.com.

About Burton Morris

An advocate of art education, Burton Morris credits his teachers and parents for encouraging him to pursue his passion and career as an artist. The Pittsburgh native earned his degree in fine arts from Carnegie Mellon University. He gained national attention when his art was chosen to hang on the set of the hit sitcom, Friends. Known for creating high-energy, fun pieces, Burton Morris’ original artwork is featured in collections around the world. The iconic Heinz Ketchup bottle, which Morris grew up with, has always been a source of artistic inspiration. More information about Burton Morris is available on the Heinz Ketchup Creativity™ website at www.KetchupCreativity.com/meet.aspx.

HERSHEY, Pa.  (Food-News.net)  Hershey’s Chocolate has kicked-off the Hershey’s Pro Football Hall of Fame Sweepstakes offering football enthusiasts the chance to win a trip to the Pro Football Hall of Fame. Sweeter than an overtime victory, fans who visit hersheys.com/halloffame can through February 28 enter the national sweepstakes for a chance to win a trip for four to the 2011 Pro Football Hall of Fame Enshrinement Festival Weekend. During the weekend-long festival, the winner and guests will be hosted by Pro Football Hall of Fame Enshrinee, Emmitt Smith, and have their likeness on display in the form of chocolate busts.

“Hershey’s is excited to partner with the Pro Football Hall of Fame and Hall of Famer Emmitt Smith to bring added excitement to the playoff season,” said Anna Lingeris, Spokeswoman, for The Hershey Company. “Not only are Hershey’s Miniatures Chocolates a great game day snack, but the brand is also taking fans’ love of football to the next level with the chance to see themselves next to their favorite Hall of Famers, but in chocolate.”

The 2011 Pro Football Hall of Fame Enshrinement Festival will take place August 5 – 8. Activities include the Enshrinees Dinner, the Timken Grand Parade, Class of 2011 Enshrinement Ceremony and the Pro Football Hall of Fame Game. Each year, fans from across the nation gather in Canton, Ohio, for the highly anticipated event. Smith, former star running back for the Dallas Cowboys and the NFL’s all-time leading rusher, was inducted into the Pro Football Hall of Fame in 2010.

In addition to the grand prize, twenty first prize winners will receive a Hall of Fame Collector’s Edition football signed by Smith and 100 second prize winners will receive a $100 Pro Football Hall of Fame gift card.

Hershey’s Miniatures Assortment offers something for everyone with a variety of Hershey’s Milk Chocolate Bars, Hershey’s Special Dark Dark Chocolate Bars, Krackle Chocolate Bars and Mr. Goodbar Chocolate Bars all in one package. The individually wrapped treats are an easy and perfect way to sweeten any football party.

For more information and to enter the Hershey’s Pro Football Hall of Fame Sweepstakes, please visit hersheys.com/halloffame.

About The Hershey Company

The Hershey Company (NYSE: HSY) is the largest producer of quality chocolate in North America and a global leader in chocolate and sugar confectionery. Headquartered in Hershey, Pa., The Hershey Company has operations throughout the world and more than 12,000 employees. With revenues of more than $5 billion, Hershey offers such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, Kit Kat, Twizzlers and Ice Breakers as well as the smooth, creamy indulgence of Hershey’s Bliss chocolates. Hershey is a leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark and Hershey’s Extra Dark. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger and Dagoba. For more than 100 years, The Hershey Company has been a leader in making a positive difference in the communities where we live, work and do business. The Milton Hershey School, established by the company’s founder in 1909, provides a nurturing environment, quality education, housing, and medical care at no cost to children in social and financial need. The School is administered by the Hershey Trust Company, Hershey’s largest shareholder, making the students of Milton Hershey School direct beneficiaries of Hershey’s success. Please visit us at www.hersheys.com.

About the Pro-Football Hall of Fame

Located in Canton, Ohio, the birthplace of the National Football League, the Pro Football Hall of Fame’s mission is to honor individuals who have made outstanding contributions to professional football; to preserve professional football’s historic documents and artifacts; to educate the public regarding the origin, development and growth of professional football as an important part of American culture; and to promote the positive values of the sport. For more information, please visit Profootballhof.com; @ProFootballHOF on Twitter and Facebook.

CAMDEN, N.J.  (Food-News.net)  Campbell Soup Company (NYSE: CPB) today announced that it has entered into an agreement to form a joint venture with Swire Pacific Ltd. to support the development of the company’s soup business in China. Called Campbell Swire, the new company will begin operations in early 2011. Campbell will have a 60-percent ownership stake in the joint venture, giving it a controlling interest. Profit and losses will be shared in proportions consistent with each party’s ownership.

China is now the world’s second largest economy and has one of the highest rates of per capita soup consumption in the world. Approximately 355 billion servings of soup are consumed in China annually—nearly all of them homemade.

Douglas R. Conant, Campbell’s President and CEO, said, “We continue to believe that developing a commercial soup market in China represents a tremendous business opportunity for our company. Realizing the benefit of such an opportunity requires a long-term commitment and the right strategic partner. Swire has been an effective distribution partner for Campbell since we launched our business in China in 2007, and we look forward to the next phase of our relationship together.”

The joint venture will be based in Campbell’s current offices in Shanghai and will be responsible for manufacturing, packaging, branding, marketing, selling and distributing soup, broth and stock products in China. Campbell will retain ownership of Campbell brands and recipes and license those to the joint venture.

Christopher Pratt, Chairman, Swire Pacific Ltd, said, “The consumption of soup is an integral part of Chinese dining culture and its commercialization has exciting potential which we believe this new partnership can realize. Campbell as a global leader in the marketing and manufacturing of soup, together with Swire Pacific’s long experience of sales and distribution in China, will bring the right attributes to develop this market opportunity.”

Campbell Swire will be led by Peter Foyston, 47, who joined Campbell in 2009 and is currently General Manager Campbell Soup Greater China.

Mark Alexander, President – Campbell International, said, “We’ve made great strides in understanding the market and refining our products to appeal to Chinese consumers. This partnership will help unlock the potential of the commercial soup market in China by pairing Campbell’s brands, recipes and consumer insights with Swire’s sales force, logistics capabilities and overall market knowledge.”

Campbell launched its business in China in Oct. 2007 in Guangdong province and expanded to Shanghai in Nov. 2008.

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.

About Swire Pacific Ltd.

Swire Pacific Limited is one of Hong Kong’s leading listed companies, with diversified interests in five operating divisions: Property, Aviation, Beverages, Marine Services and Trading & Industrial. The Company’s operations are predominantly based in the Greater China region, where the name Swire has been established for over 140 years. Swire Pacific focuses on long-term sustainable growth underpinned by a strong financial base. Its attributable profit in 2009 was HK$19,917 million and employs over 75,000 staff worldwide. For more information, visit www.swirepacific.com

Forward-Looking Statements

This release contains “forward-looking statements” that reflect the company’s current expectations about the impact of its future plans and performance on sales, earnings, and margins. These forward-looking statements rely on a number of assumptions and estimates that could be inaccurate and which are subject to risks and uncertainties. The factors that could cause the company’s actual results to vary materially from those anticipated or expressed in any forward-looking statement include (1) the impact of strong competitive responses to the company’s efforts to leverage its brand power in the market; (2) the risks associated with trade and consumer acceptance of the company’s initiatives; (3) the company’s ability to realize projected cost savings and benefits; (4) the company’s ability to manage changes to its business processes; (5) the increased significance of certain of the company’s key trade customers; (6) the impact of fluctuations in the supply or costs of energy and raw and packaging materials; (7) the impact of portfolio changes; (8) the uncertainties of litigation; (9) the impact of changes in currency exchange rates, tax rates, interest rates, debt and equity markets, inflation rates, economic conditions and other external factors; (10) the impact of unforeseen business disruptions in one or more of the company’s markets due to political instability, civil disobedience, armed hostilities, natural disasters or other calamities; and (11) other factors described in the company’s most recent Form 10-K and subsequent Securities and Exchange Commission filings. The company disclaims any obligation or intent to update the forward-looking statements in order to reflect events or circumstances after the date of this release.

NORWICH, N.Y.  (Food-News.net)  Today, Chobani, America’s #1 Greek Yogurt, announces the introduction of Chobani Champions, the first-ever Greek yogurt made for kids.  Available at retailers nationwide in early January, Chobani Champions is packed with wholesome goodness and is available in two delicious flavors, Honey-Nana and VeryBerry, kids are sure to enjoy.

Chobani Champions is packed with a wholesome blend of 100% natural ingredients, low-fat yogurt and real fruit – free of preservatives, artificial flavors and milk treated with synthetic growth hormones.  Each serving of Champions also provides an excellent source of vitamin D, a good source of bone-building calcium and comes loaded with protein.

Sold in four-packs, Champions will be packaged in 3.5-ounce cups to better accommodate a child-size appetite. Each cup contains only 100 calories, making it a good snack for mom and dad, too.  

“The launch of Chobani Champions embodies our heartfelt belief that if you give kids delicious foods that are also good for them, they will gladly raise a spoon and dig in,” said Hamdi Ulakaya, president, CEO and founder of Agro Farma, Chobani’s parent company.  ”The product name celebrates the potential of every child to be a champion in his or her own right.”

Beginning this month, consumers can celebrate their everyday “Champions” on www.chobani.com/champions.  There, visitors can upload a photo of their “Champion” to the online gallery for a chance to be selected as the “Champ of the Month.”  In return, the winning Champ will be featured on the home page for the entire following month and will win a free case of yogurt and coupons.

In tandem with the launch of Champions, Chobani is also introducing three new palate-pleasing flavors – 2% Mango, 0% Black Cherry, and 0% Lemon – bringing the count of Chobani offerings to 14 tasty varieties. The new flavors were selected based on feedback and suggestions from Chobani fans.

For more information on all of Chobani’s exciting products, visit www.chobani.com.

About Chobani

Chobani is America’s #1 Greek Yogurt and the category leader in the Northeast. Every cup of creamy Chobani is delicious and nutritious: 100% natural, gluten free, Kosher certified, and made with hormone-free milk. Chobani is offered in a wide variety of flavors to please any palate, providing two times more protein than regular yogurt, five live and active cultures, and three strains of probiotics. Chobani retails for MSRP $1.29/6oz, $3.29/16oz, $5.99/32oz, and $3.99/Champions 4-pack. All Chobani products are nationally available at Whole Foods Market along with regional retailers across the United States. For more information, visit www.chobani.com.

About Agro Farma

Agro Farma is one of New York State’s largest dairy product manufacturers. Headquartered in Norwich, N.Y., the company is parent to Chobani, America’s #1 brand of Greek Strained Yogurt and operates under a nothing but good philosophy. This mantra drives the company to produce only the highest-quality, 100% natural, good-for-you foods out of their South Edmeston, N.Y., production facility. As part of Agro Farma’s commitment to support local farmers and strengthen the Central New York economy, they are proud to make their products with milk from Chenango County farms. The company also gives 10% of its annual profits to charities worldwide through it’s Shepherd’s Gift program.

HYANNIS, Mass.  (Food-News.net)  Just in time for football playoff games and the “big game” in February, Cape Cod Potato Chips is launching the Big Game Chip Switch. The goal of the integrated program is to encourage consumers to switch their regular chips for any one of Cape Cod’s three 40% reduced fat varieties to see if anyone can tell that these kettle-cooked chips are low fat.

“Our research showed that most consumers do not expect a low-fat snack to taste as good as or better than the original,” said Don Helms, Brand Director at Cape Cod Potato Chips. “Yet consumers who try our 40% reduced fat kettle-cooked chip varieties tell us time and time again that they taste like regular chips. Some even swear the 40% reduced fat taste better. We know that once consumers try these chips, they’ll keep coming back!”

Armed with these consumer observations and accolades from media like Hungry Girl, ShopSmart, Ladies’ Home Journal and Fitness magazine, among others, Cape Cod is launching a 5-week integrated advertising campaign promoting its reduced fat chips.

The campaign challenges consumers to switch their regular chips for one of Cape Cod’s three 40% reduced fat varieties. It kicks off in January with 15-second spots on The Cooking Channel – including a program sponsorship with the new Hungry Girl television show, banner ads and newsletter sponsorships on Hungry-Girl.com, a Facebook advertising program, a search engine marketing effort, traditional PR efforts and a microsite (www.BigGameChipSwitch.com) where consumers can share their strategies and outcomes for pulling off the Chip Switch. Consumers who visit the microsite and take the challenge can enter to win a year’s supply of Cape Cod Potato Chips.

“With millions of eyeballs — and appetites — focused on football, it was a perfect time to launch the Chip Switch,” added Helms. “Snackers are typically not focused on fat and calories, they just want great tasting crunchy chips while they enjoy the game – what better time to prove that Cape Cod’s reduced fat chips deliver on both?” The statistics agree.

In 2010, the Retail Advertising and Marketing Association’s 2010 Super Bowl survey found that nearly 32 million people were planning to host a Super Bowl party and an additional 59 million would attend a party. According to the Calorie Council and Snack Food Association, Americans consumed more than 30 million pounds of snack foods while watching the big game last year. Potato chips alone were expected to account for 27 billion calories and 1.8 billion grams of fat. If just half of those who are hosting parties served Cape Cod 40% reduced fat potato chips, America would cut over 360 million grams of fat – and enjoy their snacks more!

Cape Cod Potato Chips offers three varieties of 40% reduced fat kettle-cooked chips: 40% Reduced Fat, 40% Less Fat Sea Salt & Vinegar and 40% Less Fat Sweet Mesquite Barbeque.

To learn more or take the Chip Switch challenge, visit www.BigGameChipSwitch.com or the Cape Cod Potato Chips Official Facebook page.

About Cape Cod Potato Chips

For 30 years the legendary crunch of Cape Cod® Potato Chips has made them a favorite on the Cape and across the U.S. Their distinctive crunch, flavor and freshness make snacking a more rewarding experience. Cape Cod® Potato Chips are made with all-natural ingredients and are cooked in 100% canola oil with no trans fat or preservatives. Our process of cooking in only small kettle batches may take a little longer, but it offers a more satisfying and fulfilling snack experience. We also apply the same small batch approach to our premium, hot-air popcorn. Cape Cod® Potato Chips are available at major U.S. retailers. Visit www.CapeCodChips.com to locate a retailer or to order online. For product news, discounts and other information, find us on Facebook at www.facebook.com/CapeCodChips.

WESTLAKE VILLAGE, Calif.  (Food-News.net)  Building on its legacy as an innovator in the single serving fruit category, Dole has introduced new DOLE Fruit Bowls all natural fruit in 100% juice. The first full product line of its kind to be distributed nationwide, DOLE Fruit Bowls all natural fruit in 100% juice contain no high fructose corn syrup or artificial sweeteners.

Dole created the single serving fruit category in 1999 with the introduction of the DOLE Fruit Bowls line. More than a decade later, Dole continues to lead the category by offering a complete product line in 100 percent juice for a light and fresh taste. Until the launch of DOLE Fruit Bowls all natural fruit in 100% juice, single serving cups were only broadly available packed in syrup or with artificial sweeteners. Dole recognizes evolving consumer needs and is proud to provide options for a healthy and fit lifestyle. While competitors claim to offer cups with no sugar added, they still include artificial sweeteners.

“Now more than ever consumers are becoming more conscious of what they eat and the ingredients in their food,” said David Spare, vice president of marketing and product development at Dole Packaged Foods. “By converting our entire line of Fruit Bowls single serving fruit, we can now offer all-natural fruit in 100 percent juice – a product that tastes even one step closer to fresh fruit, with the convenience and value consumers have come to expect from Dole.”

Making it even easier for families to get their recommended daily fruit intake, each DOLE Fruit Bowls all natural fruit in 100% juice cup now contains one full serving of fruit, a first for a widely available product of its kind. Additionally, each 4 oz. cup contains 90 or fewer calories per serving, is fat-free and offers at least 45 percent of the recommended daily allowance of Vitamin C.

DOLE Fruit Bowls all natural fruit in 100% juice are available in eight delicious varieties including Pineapple Tidbits, Tropical Fruit, Mixed Fruit, Diced Peaches, Diced Pears, Cherry Mixed Fruit, Diced Apples and Mandarin Oranges. The suggested retail price is $2.89 for a package of four individually sealed 4 oz. cups with easy-to-open, peel-off lids (prices may vary depending on geographic location and retail outlet).

DOLE Fruit Bowls all natural fruit in 100% juice are available now in the canned fruit aisle of major food, drug and mass retail outlets nationwide.

About Dole Food Company, Inc.

DOLE, with 2009 net revenues of $6.8 billion, 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 fruit and is a produce industry leader in nutrition education and research.

PALO ALTO, Calif.  (Food-News.net)  Sustainable food service provider Bon Appetit Management Company has reached its goal of partnering with 1,000 small-scale Farm to Fork vendors in its more than 400 cafes nationwide.

The landmark food safety bill signed by President Obama on January 4 includes provisions to ensure small farmers are not overburdened by one-size-fits-all regulations, making the business environment for the nation’s independent farmers and food producers better than ever. With a local purchasing program that goes back more than ten years, Bon Appetit blazed a trail, creating the current local purchasing trend among national chains. No other restaurant company supports more local vendors.

538 new Farm to Fork vendors were added in 2010 to bring the total number from 462 to 1,000. This is an unprecedented increase in the number of small, independently operated farms and artisan providers benefiting from a relationship with a large national food service company. The company first developed its pioneering Farm to Fork local sourcing program in 1999 to address the loss of flavor in produce grown on large-scale farms and shipped thousands of miles. To introduce diners to the goodness of fresh, local, seasonal produce picked at its peak of ripeness, Bon Appetit began a policy of buying at least 20% of the food served in its cafes from vendors located within 150 miles of its cafes. With over 120 million restaurant quality meals prepared per year in university, corporate, and specialty venues in 31 states nationwide, that’s an impressive amount of local food.

“The program has expanded beyond produce and is as much about rebuilding local and regional foodsheds as it is about flavor,” said Bon Appetit Vice President Maisie Greenawalt. “This purchasing strategy is critical to our nation’s food security. Through our Farm to Fork program, we have succeeded in building a web of regional suppliers coast-to-coast in all climates and throughout every season. This is the only way to ensure an economically and environmentally sustainable food system that supports both eaters and food producers.”

“There is great support among consumers for locally grown food, but the barriers to entry are too high for most independent small farmers.  I’ve watched one after another go out of business. Until large companies step up and do their part, the system will remain inequitable. Bon Appetit shows it’s possible for a large company to pay the real cost of production and still fill seats and maintain margins,” said Mike Callicrate, Sole Proprietor, Ranch Foods Direct. “Knowing we can depend on Bon Appetit’s support has enabled us to expand our business from cattle  into a multispecies operation that includes hogs and chickens.”

From artisanal tofu made from locally grown soybeans, to hand-made pizzas with locally grown and milled flour, guests at Bon Appetit’s cafes appreciate the beauty of seasonal food produced locally and the opportunity to try new flavors that inspire healthy choices.  

“Our cafe devotes a full station to local foods. The Farm to Fork station is one of my favorite places to eat on campus. The food is full of flavor, healthy, and often the most interesting. The fact that Bon Appetit is helping local farmers stay in business and contribute to a more sustainable food system is an added bonus, and many students appreciate that,” said Jennifer Jones, a student at American University, and president of the campus’ environmental group, Eco-Sense.

Bon Appetit believes that supporting the nation’s local and regional food providers is the best bet for creating a more resilient, healthy, and sustainable food system that will provide access to high quality food for everyone, whether or not they dine in Bon Appetit cafes.

About Bon Appetit Management Company

Bon Appetit Management Company (www.bamco.com) is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appetit is committed to sourcing sustainable, local foods for all cafes throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appetit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, cage-free eggs, the connection between food and climate change, and most recently, farm workers’ rights. The company has received numerous awards for its work from organizations like the Natural Resources Defense Council, Seafood Choices Alliance, The Humane Society of the United States, and Food Alliance. Based in Palo Alto, CA, Bon Appetit has more than 400 cafes in 31 states, including eBay, the University of Pennsylvania and the Getty Center.

MINNEAPOLIS  (Food-News.net)  In an effort to encourage African-American women to take charge of their health by making beneficial food and lifestyle choices, Yoplait is teaming up with actress and singer Tisha Campbell Martin to roll out a new campaign, Yoplait Today. The campaign, designed to encourage women to embrace a new year and a new self, will include Campbell Martin in radio spots and print and digital advertisements as part of a partnership with Essence.com.

In addition to the advertisements, Campbell Martin will also contribute weekly blogs to a special online community at Essence.com through February, updating readers on practical ways to incorporate the health & wellness theme into their own lives.

On January 22, a one-day health & wellness event presented along with Radio One in Atlanta will take place at the Riverdale Town Center in Riverdale, Ga., from noon to 5 p.m. Featuring Tisha Campbell Martin, the event will provide attendees useful information on healthy living via panel discussions and fitness demonstrations, while being able to enjoy Yoplait Light yogurt samples.  The event is to further drive the Yoplait Today message of making little changes today that can improve your overall health and wellness tomorrow.

“I’m so excited to be a part of this campaign with Yoplait,” says Campbell Martin.  ”Many African-American women tend to juggle a lot at once, so we put off taking care of ourselves until tomorrow.  That’s why I support the idea that the best time to make our health a priority is today. The small manageable changes make all the difference.”

“Addressing the needs of our consumers is important to us and we hope this program will resonate and spark a positive difference in the health and wellness of African-American women,” said Laura Eisen, Marketing Manager with  General Mills, the brand that produces Yoplait. “In addition, with 60% of women not getting the calcium they need, it’s especially necessary to encourage small but impactful lifestyle changes today for the long-term.”

Yoplait yogurts are available nationwide in a range of products, including Yoplait Light, Yoplait Original, and Yoplait Greek.  They can also be used as ingredients in recipes for a variety of dishes.  All Yoplait yogurts have live and active cultures and are made from cows not treated with rBST, making them easier to digest for those with lactose intolerance.  

For more information, visit www.yoplait.com/yoplaittoday. And, to find some recipes featuring Yoplait yogurts, visit www.eatbetteramerica.com.  Consumers are also encouraged join in the discussions on Essence.com’s online community at http://community.essence.com/

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, Haagen-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.

MINNEAPOLIS  (Food-News.net)  A lot is going on in the Valley. Health experts agree: eat a variety of colorful vegetables to help your family get a wide range of nutrients. But keeping a variety of vegetables on hand can be a challenge. Until now. Green Giant^® Valley Fresh Steamers^® blends introduce four new color-rich varieties. It’s never been easier to choose and cook perfect, good-for-you vegetables with the Green Giant Cook Sensor™. Additionally, over 30 Green Giant Boxed Vegetable and Just for One^® varieties are now endorsed by Weight Watchers^®.

“Fitting vegetables into your diet can be enough of a challenge, but now experts are reminding us that it’s just as important to eat a variety of vegetables to get a range of nutrients.” says Steve Finnie, Green Giant Marketing Manager. “With the four new Green Giant vegetable medleys, vegetable variety is as convenient as it is delicious, and the new Green Giant Cook Sensor means your vegetables will be perfectly steamed for optimal taste every time.”

The Secret to the Perfect Steam

Cooking frozen vegetables can be a challenge, but Green Giant has taken the mystery out of doing so. Printed directly on the bag, the Green Giant Cook Sensor is the secret to sensational steaming: simply follow the directions on the package to cook Valley Fresh Steamers in the microwave, and the Green Giant Cook Sensor reads “done” when the vegetables reach steamed perfection.

Variety is the Spice of Life

Eating healthy is easier with the help of the four new Valley Fresh Steamers Healthy Colors vegetable blends, offering an assortment of delicious vegetables like Roma tomatoes, dried cranberries, golden cauliflower and key nutrients. Each variety contains three or more colors per blend and provides an excellent source of antioxidant Vitamins A & C.

Available in 11 oz., stand-up bags with easy-to-open tear notches, the new Valley Fresh Steamers blends include:

• Nature’s Blend – Baby carrots, green beans, sliced yellow carrots and sweet red pepper strips lightly tossed in an herb-infused extra virgin olive oil sauce
• Farmer’s Blend – Cauliflower florets, sugar snap peas, julienne carrots and dried cranberries lightly tossed in a butter sauce
• Valley Blend – Broccoli florets, carrots, and golden cauliflower lightly tossed in a
  garlic butter sauce
• Market Blend – Sliced carrots, zucchini, Roma tomatoes and yellow bell pepper strips lightly tossed in an herb-infused extra virgin olive oil sauce

Weight Watchers^® endorses Green Giant vegetables

Now you can enjoy vegetables with sauce as part of a reduced calorie, healthy diet and still achieve your weight loss goals.

Twenty-nine varieties of Green Giant boxed vegetables and all five varieties of Green Giant Just For One Vegetables are now endorsed by Weight Watchers^®. Green Giant is the only frozen vegetable brand endorsed by Weight Watchers^® and nearly all endorsed varieties have a 1 or 2 PointsPlus™ value per serving.

Green Giant boxed vegetables are available in a wide variety of flavors including offerings featuring sauce or seasoning – each lower in fat and calories – as well as plain vegetable options.

Available in 5 delicious varieties featuring sauce or seasoning, Green Giant Just For One Vegetables are a portable, single-serve option that is great for lunch on the go or a quick afternoon snack.

*WEIGHT WATCHERS for services is the registered trademark of Weight Watchers International, Inc. PointsPlus is the trademark of Weight Watchers International, Inc. Trademarks are used with permission by General Mills, Inc.

Herr’s Foods, Inc. has combined forces with TW Garner Food Company to create the next great taste in festive snack foods. The new Herr’s Hot Sauce Flavored Potato Chips combine the fresh, great-tasting Herr’s Ripple Potato Chips with the famous three-pepper zing of Texas Pete^® Hot Sauce.

“This new flavor of Herr’s chips is guaranteed to be one hot item,” said Ed Herr, president of Herr’s Products, Inc. “Hot sauce lovers, your chip has come in!”

Herr’s and TW Garner are both family-owned companies with a long history of success with leading brands in their respective food categories. The partnership to create the Hot Sauce Flavored Potato Chips evolved from the growing trend toward flavored chips, and the product was developed in just a few short months.

“Texas Pete Hot Sauce fans use our products on a wide variety of snack foods and entrees and everyone loves a tasty potato chip,” said Glenn Garner, Director of Marketing for TW Garner Food Company. “We’re sure consumers will welcome Herr’s Hot Sauce Flavored Potato Chips with the authentic spicy taste of Texas Pete built right into a fantastic Herr’s potato chip.”

The new Herr’s Hot Sauce Flavored Potato Chips are available now in stores and vending machines across the United States, and online at www.herrs.com.

About Herr Foods, Inc.

A recognized leader in the snack food industry, Herr Foods, Inc. is headquartered in Nottingham, Pa. The family-owned-and-operated company began 64 years ago in Lancaster, PA, and now employs over 1,500 people who make 340 delicious snack products, including a wide variety of potato chips, pretzels, tortilla chips, pork rinds and cheese curls. Herr’s products are sold in 28 states and are available in a wide variety of stores and vending machines across the eastern half of the United States, as well as on military bases worldwide. For more information about Herr’s^®, please visit www.herrs.com and on Facebook/Herr’s.

About TW Garner Food Company

Headquartered in Winston-Salem, North Carolina, TW Garner Food Company is famous for its Texas Pete^® Hot Sauce, the number three brand of hot sauce in the United States. Founded in 1929 as a maker of barbecue sauce, the company now sells a full line of hot sauces, wing sauces and seafood sauces under the Texas Pete^® brand, as well as salsa and tortilla chips under the Green Mountain Gringo^® brand. Texas Pete^® and Green Mountain Gringo^® products are sold in supermarkets, military commissaries, convenience stores and restaurants throughout the United States. In 2010, Green Mountain Gringo^® Salsa was named best overall salsa by Epicurious, among 20 retail salsas that were tested.

How many years have you made a resolution to get active and lose weight only to find that come February, you have fallen back into your old eating habits and are less active than you had hoped? It can be a challenge, but this year MultiGrain Cheerios® cereal and The Biggest Loser Club® can help you get started on your weight management goals with a free 7-day plan.

With tips, advice, and inspiration, the MultiGrain Cheerios website can help you start your weight loss journey. After entering the code found inside specially marked boxes of MultiGrain Cheerios cereal, you can access exclusive tools, including:

· A Body Mass Index (BMI) calculator to gauge how much weight you may need to lose or gain to be considered healthy and not at risk for serious health problems

· An exclusive 7-Day Plan that pairs daily meal plans with cardio and strength-training routines

· 15 tasty recipes that will give your body the fuel it needs to get through the day

· Daily workouts that couple cardio with mobility and resistance exercises to hit all of the muscle groups

Along with the tools on the website, eating MultiGrain Cheerios cereal in the morning is another simple step Americans can take toward helping to manage their weight. With 110 lightly sweetened calories per serving, MultiGrain Cheerios cereal also has more than 16 grams of whole grain (48g recommended daily). The plant nutrients, antioxidants, vitamins, minerals, and fiber in whole grain work together to help maintain a healthier body weight.

“Studies show that people who eat more whole grain tend to have healthier body weights,” says Meredith Tutterow, marketing manager of MultiGrain Cheerios. “By enjoying MultiGrain Cheerios and taking advantage of the tools on the website, anyone could achieve Biggest Loser status at home!”

For more information about the online features that can help you stay motivated, check out specially marked boxes of MultiGrain Cheerios cereal and visit www.MultiGrainCheerios.com/biggestloser today. “The Biggest Loser: Couples” airs Tuesdays at 8 p.m. ET on NBC.

About Cheerios

Cheerios, America’s No. 1 cereal, debuted in 1941 as Cheerioats. The nation’s first ready-to-eat oat cereal has since become one of the most trusted and recognized brands in America. In fact, one of every 10 boxes of cereal sold in America is a box of Cheerios. General Mills’ popular franchise includes Cheerios, Honey Nut Cheerios, MultiGrain Cheerios, Chocolate Cheerios, Frosted Cheerios, Fruity Cheerios, Apple Cinnamon Cheerios, Berry Burst Cheerios, Yogurt Burst Cheerios, Banana Nut Cheerios and Cheerios Crunch. Cheerios also has a publishing division that includes the popular Cheerios Play Books and other activity books. For more information, go to www.cheerios.com.

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 The Biggest Loser

The Biggest Loser airs on NBC Tuesdays at 8 pm (ET). The first reality series where everybody “loses,” The Biggest Loser challenges and encourages overweight contestants to shed pounds in a safe and recommended manner through comprehensive diet and exercise as they compete for a grand prize of $250,000. Hosted by Alison Sweeney, the series provides the contestants with challenges, temptations, weigh-ins and eliminations until the final contestant remains to claim the title of “The Biggest Loser.” Each team works out under the supervision of professional trainers Jillian Michaels and Bob Harper. The Biggest Loser is a production of Reveille LLC, 25/7 Productions and 3 Ball Productions.

Beyond the U.S. where more than 100 episodes of the show have aired, The Biggest Loser has become a worldwide hit appearing in over 90 countries and produced in 25 countries. Since its debut in 2004, The Biggest Loser has grown to become a standalone health and lifestyle brand by developing tools and products inspired by the show and approved by its doctors and experts. Anchored by the online, subscription-based extension of the show, Biggestloserclub.com, from Rodale, The Biggest Loser consumer products program has generated over $100 million in spending, with presence at more than 25,000 major retailers to date. The program currently features a wide variety of health and fitness products including The Biggest Loser video game for Wii and Nintendo DS & DSi, The Biggest Loser Resort at Fitness Ridge, which is a full-service, destination health & fitness spa, The Biggest Loser Meal Plan, a New York Times best-selling books series, a best-selling fitness DVD series, a line of appliances, fitness equipment, protein supplements and several other health and lifestyle based products. The Biggest Loser was recognized as a top brand of the year in Advertising Age’s 2008 Marketing 50. Check out www.biggestloser.com for more information.

As football fans gear up for the NFL playoff season, Consumer Reports’ taste tasters sampled seven frozen buffalo chicken wings to find the best bunch to please the crowd. The full report appears in the February issue of Consumer Reports and online at www.ConsumerReports.org.

Consumer Reports found that while many of the wings were quite tasty none of them had enough fried crispiness to be excellent, but Bell & Evans, $6.99, topped the list for the best overall quality. The wings had a pleasant broiled/roasted taste and were quite spicy with a hint of cumin, paprika, and red pepper. They also had a nice texture and had less sodium and tasted less fatty than most. The other wings rounding out the top three included T.G.I. Friday’s, $9.25, that had a bit too much vinegar and the somewhat saltier Perdue Lightly Breaded, for $7.70.

“Chicken wings are a crowd pleaser while viewing a big sporting event, especially football,” said Maxine Siegel, Manager of Food and Sensory Sciences at Consumer Reports.  ”Our recent tests reveal that there are satisfying brands available, but be sure to check the ratings to see which deliver the best taste and price.”

Other brands tested did reveal a few flaws: The Tyson Any’tizers Buffalo Style Hot, $7.31, had slightly rubbery skin. Weaver Flats, $5.93 had an artificial butter flavor, while Great Value Chicken, available at Walmart for $6.59, were chewy in addition to having a rubbery skin and an uneven coating.

Luckily major football games only come around once a year, because Consumer Reports advises that wings should be an occasional treat. The seven brands tested ranged from 140 to 190 calories and 9 to 13 grams of fat per serving. For most, that’s two or three pieces. Sodium is up to 43 percent of the recommended daily limit and if consumers are munching on more than a few pieces and add sauce, the numbers rise further. But at least all of the wings are trans-fat -free.

Consumer Reports Recommends Lower-Fat Alternatives

If hosts or guests are in need for a lower-fat snack, Consumer Reports food staffers recommend a variety of cheese and crackers with fewer than 100 calories per serving.

• Reduced-fat cheeses: The smooth and flavorful Cracker Barrel Natural Vermont Sharp White Cheddar 2% milk or Sargento Sharp Cheddar 2% milk shredded that offers buttery and salty notes
• Crackers: Ritz Reduced Fat and Special K Multi-Grain

FEBRUARY 2011

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