First introduced in 1911, Heinz 57 Sauce is celebrating 100 years of infusing fun and excitement into grilling fare across America. A favorite of families for generations, its versatile recipe adds a tangy twist to steak, chicken, pork, seafood and more. Company Founder Henry J. Heinz, famed maker of ’57 Varieties’ introduced the namesake steak sauce as a way to give zest to your favorite meats. To celebrate a century of grilling, specially marked 100^th anniversary bottles will be on store shelves nationwide in July.

“Whether on the grill or in the kitchen, on pork, steak, chicken or veggies, this iconic Heinz product has been a part of kitchens and grills across America for a hundred years. That’s an accomplishment we are very proud of,” says Eric Dahmer, Senior Brand Manager, Heinz 57 Sauce. “As families and tastes have evolved, the product remains a staple in households across the country, much like Heinz Ketchup, another Heinz brand with more than a century of heritage.”

Eighty percent of North American households own a grill and use it year round¹ and more than 65 percent of Americans like to dress up their grilled dishes with sauces, marinades or seasonings². With so many families grilling, Heinz 57 Sauce has become a staple in many kitchens and backyards across the U.S. and has secured its place as a part of Americana.

Some Heinz 57 highlights in pop culture include:

• In 1976: The sauce was immortalized by musician Jimmy Buffet when he sang “I like mine with lettuce and tomato, Heinz 57 and French fried potatoes” in his legendary tune Cheeseburger In Paradise.
• In 1985: Actor Vic Tayback, diner owner Mel Sharples in the hit sitcom “Alice,” became the official spokesperson for the brand. The tagline used was “More than a steak sauce. A heckuva lot more,” highlighting the versatility of the product.

An American Classic for 100 Years

The product now known as Heinz 57 Sauce was first introduced as Heinz Beefsteak Sauce in 1911 and was sold for just 25 cents. At a time when outdoor grilling was rising in popularity, Heinz wanted to produce a sauce unlike any other available at the time. From its flavor to its heavier consistency, to ensure it doesn’t splash on your grill, Heinz created a unique product that they literally called their own. Throughout the years, the name of the product has changed to reflect consumer tastes at the time — at times, the product included the words “beef” or “steak” when recipes featuring those ingredients rose in popularity. Eventually, the name evolved to what Americans know today, Heinz 57 Sauce, reflecting the versatility of the product’s uses across meat, fish and vegetable dishes.

The Story Behind 57

In 1892, Founder and Company President Henry J. Heinz spotted an advertisement for “21 styles of shoes” while riding an elevated train to New York City. He liked the idea of using a number to advertise products and adopted the slogan “57 Varieties.” Even though Heinz was making more than 60 varieties at the time, he chose 57 because his lucky number was five and his wife’s lucky number was seven. And thus, the iconic “57 Varieties” was born. In 1913, the number was incorporated into Heinz Beefsteak Sauce to become Heinz 57 Beefsteak Sauce.

For more than 57 ways to ‘take it up a notch’ when grilling with Heinz 57 Sauce, visit Heinz57.com.

¹ Hearth, Patio & Barbecue Association, 2011 State of the Barbecue Industry Report

http://www.hpba.org/media/barbecue-industry/2011-state-of-the-barbecue-industry-report

² Hearth, Patio & Barbecue Association, HPBA’s 2010 National Barbecue Month poll

http://grilljunkie.blogspot.com/

Dole Fresh Vegetables is voluntarily recalling 2,880 cases of DOLE Italian Blend salad with Use-by Date of June 19, 2011, UPC code 7143000819 and Product Codes 0049A157201A, 0049A157201B, 0049A157202A, 0049A157202B, 0686A157202A, 0686A157202B and 442 cases of Kroger Fresh Selections Italian Style Blend salad with Use-by-Date of June 19, 2011, UPC code 1111091045 and Product Codes A157201A & A157201B, due to a possible health risk from Listeria monocytogenes. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported in association with the recall.

The Product Code and Use-by Date are in the upper right-hand corner of the package; the UPC code is on the back of the package, below the barcode. The salads were distributed in twelve U.S. states (Illinois, Indiana, Kentucky, Maine, Michigan, Mississippi, New Jersey, New York, Ohio, Pennsylvania, Tennessee and Wisconsin) and three Canadian provinces (New Brunswick, Ontario and Quebec).

No illnesses have been reported in association with the recall. This precautionary recall notification is being issued due to an isolated instance in which one package of Dole Italian Blend salad yielded a positive result for Listeria monocytogenes in a random sample test collected and conducted by the Ohio Department of Agriculture.

No other Dole or Kroger salads are included in the recall. Only the specific Product Codes, UPC codes and June 19, 2011 Use-by-Date of Italian Blend salads identified above are included in the recall. Consumers who have any remaining product with these Product Codes should not consume it, but rather discard it. Retailers and consumers with questions may call the Dole Food Company Consumer Response Center at (800) 356-3111, which is open 8:00 am to 3:00 pm (PDT) Monday – Friday.

Retailers should check their inventories and store shelves to confirm that none of the product is mistakenly present or available for purchase by consumers or in warehouse inventories. Dole Fresh Vegetables customer service representatives are already contacting retailers and are in the process of confirming that the recalled product is not in the stream of commerce.

Listeria monocytogenes is a bacterium that can cause foodborne illness in a person who eats a food item contaminated with it. Symptoms of infection may include fever, muscle aches, gastrointestinal symptoms such as nausea or diarrhea. If it spreads to the nervous system symptoms may include headache, stiff neck or confusion. The illness primarily impacts pregnant women and adults with weakened immune systems. Most healthy adults and children rarely become seriously ill.

Let’s face it. The routine of eating the same thing – like a frozen entree – every day at lunchtime can get boring.  The Oscar Mayer brand is encouraging consumers to break out of this routine and try one of the new Oscar Mayer Sandwich Combinations. With a fresh tasting deli sandwich, crunchy side like Wheat Thins Crackers and sweet dessert such as Jell-O Sugar Free Mousse Temptation, this new lunchtime option delivers a diverse range of flavors and textures in a convenient package that’s perfect for the professional on the go.

To keep lunchtime interesting, Oscar Mayer Sandwich Combinations are available in three varieties:

• Oven Roasted Turkey & Sharp Cheddar
• Southwestern Style Chicken & Sharp Cheddar
• Honey Ham & Swiss Cheese

“We’re always looking for ways to meet our consumers’ evolving taste preferences while also delivering products that are convenient for their on-the-go lifestyle,” said Joe Fragnito, Senior Director of Marketing at Kraft Foods. “We’re excited to introduce Oscar Mayer Sandwich Combinations to give consumers a new lunchtime option that’s quick, easy and also offers a diverse range of tastes and textures – from fresh tasting to crunchy to sweet – in one convenient package.”

Each package includes everything you need to make a great sandwich, a treat like smooth Jell-O Sugar Free Mousse Temptation or Strawberry Gelatin, as well as a side like Wheat Thins Crackers, Nabisco 100 calorie pack of Ritz Baked Snack Mix, or Mr. Salty Milk Chocolate Covered Pretzels. Sandwiches are made with Oscar Mayer Deli Fresh turkey, chicken, or ham, Kraft 2% Milk Reduced Fat Natural Cheese, and served on a multi-grain thin sandwich bun, which is made with 8g of whole grain per serving.

The Oscar Mayer Sandwich Combinations can be found in the refrigerated meat section in most grocery stores nationwide. Visit OscarMayer.com for more information.

Bolthouse Farms, the California-based health and wellness company, announced today that the American Heart Association has certified its 100% Carrot Juice, Baby Carrots and Cello Carrots. Now these products may display the heart-check mark on each label. The heart-check mark indicates products that meet the nutritional standards the American Heart Association sets for foods and beverages.

The American Heart Association’s heart-check mark is added to the food and beverage packaging of certified products. The symbol denotes that products meet the association’s criteria for saturated fat and cholesterol for healthy people over the age of two. Consumers can easily spot the mark while grocery shopping. Information about the American Heart Association’s heart-check mark can be found at: www.heartcheckmark.org

“The American Heart Association’s certification formally declares what nutritionists have long known: carrots and carrot juice are an excellent part of a heart-healthy diet,” said Jeff Dunn, CEO, Bolthouse Farms. “The heart-check mark on our packaging can be a beacon for consumers looking to live healthy, active lives.”

To earn American Heart Association certification, products must meet a specific set of standards. The association examines the nutritional levels for single serving sizes (as specified by the FDA) on a number of different criteria ranging from Total Fats to Beneficial Nutrients and more. For example, products must include 3 grams or less of Total Fat, 20 milligrams or less of Cholesterol, and 10% or more of the Daily Value of 1-6 nutrients (such as Vitamin C, Iron or Calcium).

Bolthouse Farms 100% Carrot Juice and Bolthouse Farms Baby Carrots and Cello Carrots can be found in grocery stores nationwide. Product information, imagery and suggested retail pricing can be found at: http://bolthouse.com.

Kellogg is unveiling data from one of the largest surveys ever conducted on the subject of breakfast and the morning mealtime routine.  The survey of more than 14,000 Americans of varying ethnicities, income levels, geographic regions and ages reveals that while the vast majority of Americans feel breakfast is important, the reality of hectic mornings makes it difficult to fit the meal in every day.

“We’ve all heard breakfast is the most important meal of the day,” said Dr. Laura Jana, pediatrician and award-winning author of Heading Home with Your Newborn and Food Fights.  ”And that’s for good reason.  After sleeping, we need to re-fuel our brains and bodies for the day.  Without a healthy breakfast, we simply are not as likely to function at our best.”

Kellogg’s Breakfast in America Survey: Key Findings

• While more than half (54%) of all adults would like to eat breakfast every day, in reality only one-third (34%) actually do.
• Nearly all moms (89%) want their kids to eat breakfast every day. However, 40 percent of moms report their child doesn’t eat breakfast daily.
• While nearly all toddlers and preschool-age children are eating breakfast, consumption of breakfast dips as American children grow older; 77 percent of young children eat breakfast every day, but the number falls to 50 percent in the middle-school years and 36 percent among high school students. 
• Although moms report a desire to see their kids relax in the morning and concentrate on eating breakfast, many kids are too busy watching television, getting their homework done or getting ready for school to do so.

To help reverse these breakfast trends, Kellogg, which sponsored the survey, has convened the Kellogg Breakfast Council —seven third-party nutrition experts dedicated to helping people understand nutrition information, and incorporate nutritious foods and habits into the diet.  Dr. Jana is a member along with six other experts in the fields of community, child and school nutrition; food security; weight management; public health; family and consumer science; and boomer health.  

“With school wrapping up in many parts of the U.S., many families are now adjusting to less predictable morning routines and the challenge of getting kids to remember to eat a nutritious breakfast,” said Jana.  ”Making sure that children from a very young age are in the habit of eating a healthy breakfast can significantly help improve their overall health and well-being —both during the school year and throughout the summer months.”

The Power of Breakfast

The good news is the dynamic duo of cereal and milk is a leading, quick and tasty source of 10 nutrients important to growing bodies, including calcium, iron, vitamin A, vitamin B6 and vitamin D.(i)  In fact, regular cereal eaters, including children, are less likely to be overweight and have more positive nutrient intake profiles than those who eat cereal less frequently.(ii)  A convenient, affordable breakfast option, cereal helps families start the day with energy and valuable nutrients they might otherwise miss. 

“Kellogg understands – we’re parents, too, and we are committed to providing moms a variety of cereals that help make mornings simple while offering nutrition, taste and value,” said Doug VanDeVelde, senior vice president, morning foods marketing and innovation. “At Kellogg’s, we know great breakfasts lead to great days, and we are passionate about sharing that message and helping people start each morning off right.”

To learn more about the health benefits of breakfast and cereal, visit www.LoveYourCereal.com.

Post Foods, LLC, the makers of the classic children’s cereal with the spirit of Bedrock, today introduces a new Pebbles limited-edition flavor, Boulders Stone Age Caramel Apple. Each serving of caramel boulders and apple dinosaur bones contains 16 grams of whole grains.

“We’re excited to add a new cereal line to the Pebbles family, with the goodness of whole grains and great new taste of caramel apple,” said Tony Shurman, Director of Marketing. “New Pebbles Boulders brings even bigger Flintstone fun to the table each morning.”

In addition to containing more whole grains than Honey Nut Cheerios, each serving of Pebbles Boulders Stone Age Caramel Apple has only 110 calories and 8 grams of sugar, is an excellent source of Vitamin D and provides 10 essential vitamins and minerals. This first flavor of Pebbles Boulders is currently available at supermarkets nationwide for a limited time, before it goes extinct. Post will continue to introduce more delicious limited-edition Boulders flavors throughout the year, and each new flavor will be as nutritious as Stone Age Caramel Apple.

For more information, visit www.PostCereals.com or for Flintstones-themed online games, check out www.PebblesPlay.com.

About Post Foods, LLC

Post Foods, LLC, a subsidiary of Ralcorp Holdings, is the manufacturer of iconic ready-to-eat cereal brands including Pebbles, Honey Bunches of Oats, Post Grape-Nuts, Post Shredded Wheat, Honeycomb, Post Great Grains, as well as Pebbles Treats cereal bars. For more information, please visit www.postcereals.com.

Gold’n Plump, a brand that’s known for consistent, premium-quality chicken products for retail fresh, frozen, and deli meat cases just took convenience to a new level with the introduction of its line of Seasoned Boneless Skinless Chicken Breast Fillets.

Ready-made for the grill and stovetop cooking, each fillet is vacuum-sealed and individually wrapped in single portion-sized packages for easy storage in the refrigerator and freezer. Available in four flavors for broad appetite appeal for the entire family, ingredients for the products are simple and natural, without the use of unwanted preservatives or phosphates. Product varieties include:  Lemon Pepper, Original (named for its delicious “chicken” flavor), Butter & Herb and Tomato Basil.  All flavors, with the exception of Tomato Basil, are gluten-free. Each 24-ounce package contains four, six-ounce breast fillets and is expected to sell for around $7.99.  Distribution began to regional and national retailers in early May, 2011.

“We’re excited about these new products, because our panel of consumers helped shape both the type of packaging and the flavors we created, so we know we’ve developed something that’s on-target with what consumers are looking for,” explained Terra Nothnagel, product manager for GNP Company, the company behind the Gold’n Plump brand. “Consumers like the fact that the products are pre-seasoned, but they like that the seasonings include ingredients they recognize, even more.” According to Nothnagel, examples of “everyday” spices featured are pepper, dried tomato, lemon peel, onion, paprika, and olive oil.

Gold’n Plump’s focus on pre-seasoned convenience products with fewer, natural ingredients is on-trend with what sources are reporting as strong themes with consumers continuing to eat more meals at home. Seeking restaurant-inspired flavors, the cooking sauces and marinades category gained 20% in U.S. retail sales between 2005 and 2010 and is expected to increase by another 19% by 2015.(1) The gain is expected to slow as more pre-seasoned meat products are introduced.(1) At the same time, “processed is out” and consumers continue to seek shorter, simpler ingredient lists, turning against products full of complicated additives with overly-long shelf lives(2).

According to Nothnagel, panel consumers also said they liked the flexibility of individually-wrapped pieces, because it gives them the option of using only what’s needed, making storage easier in the refrigerator or freezer.  For example, 52% of panel consumers said they’d be more likely to purchase the product if it was available in individually-wrapped packages. “It also gives consumers the option of having each family member’s favorite option on-hand, so a night on the grill can easily become Variety Night on the grill,” she added.

Each package features full-color, plated dishes on the front with coordinating recipes on back of the package.  ”This is a great time to introduce these products—not only will consumers love them for the center of their plates, but the fillets provide a delicious way to spice up cold, summertime salads,” said Nothnagel.  

Limited free standing inserts (FSI’s) in select newspapers are planned, as well as summer events, promotions, on-line advertising and coupons.

(1) Food Product Design online reference to Mintel research

(2) Food Ingredient News Top 10 Trends for 2011

About GNP Company

Based in St. Cloud, Minn., GNP Company is a family-owned provider of premium chicken products to retail, deli and foodservice customers throughout the Midwest and in other parts of the country, sold under the Gold’n Plump and Just BARE brands. The company employs about 1,600 people and partners with more than 350 family farmers in Minnesota and Wisconsin to produce wholesome, high-quality chicken. For more information, visit goldnplump.com and justbarechicken.com.

Raise the flag and light the grill – it’s hot dog season across America!

“You can’t have summertime without hot dogs.  They’re part of America’s culinary DNA,” says Janet Sweeney, marketing director for Specialty Foods Group, which makes Nathan’s Famous hot dogs sold in supermarkets nationwide.  ”We have to really gear up for July 4th because it’s America’s biggest hot dog eating holiday.”

The company will turn out more than 1.5 million Nathan’s Famous hot dogs each day leading up to the Fourth.  

Adding to the hot dog excitement this season is the Nathan’s Famous Hot Dog Sweepstakes on Facebook (http://on.fb.me/kaGlxG), which gives consumers a chance to win a trip for four to the 2012 Nathan’s Famous Fourth of July International Hot Dog Eating Contest held each year in Coney Island, NY.  Additional prizes include hundreds of coupons for free packages of Nathan’s Famous Hot Dogs.  The sweepstakes runs through July 15, 2011.

Last year’s sweepstakes winner, Melissa Reed from Doylestown, PA, is heading to New York with three friends for a “girls’ weekend” in Coney Island.  She’ll be an honorary judge at the world-renowned eating contest.

During the competition, 20 competitive eaters face-off to see who can gobble up the most hot dogs in 10 minutes.  Reigning champion, Joey Chestnut, who downed 54 hot dogs and buns last year will be back to defend his title this July 4th.  Regional events determine who gets a seat at the contest table.

Nathan’s Famous hot dogs are just that – famous for their quality and great flavor that has made them a culinary icon.  President Theodore Delano Roosevelt served them to the King and Queen of England in 1939; everyone from  Al Capone to Joe DiMaggio to former New York Mayor Rudy Giuliani have enjoyed and lauded the attributes of Nathan’s Famous hot dogs.

Nathan’s Famous hot dogs are produced and distributed to retail stores nationwide by Specialty Foods Group (SFG), a leading U.S. producer and marketer of a wide variety of premium branded and private-label processed meat products. SFG products are available through a wide-range of outlets including national and regional supermarkets, independent food retailers, delicatessens, club stores, convenience stores and foodservice distributors.

Remember the good old days when there was usually enough time in the afternoon for a short break and a little time to recharge?  A recent survey, commissioned by Keebler Granola Fudge Bars, found that 93 percent of American women agreed it would be great to have a short, mid-afternoon break every day.  Now that summer is officially here, there’s a terrific new way to enjoy a little afternoon adult recess and wholesome snack with new Keebler Granola Fudge Bars.

Made with oats, rice, honey and real Keebler fudge, the new bars are a good source of fiber (3 grams*), have 10 grams of whole grains and have no high fructose corn syrup.

Are you pining for a pick-me-up? Ignoring friend requests, event invites, or household chores for just a bit each day, to treat yourself to a midday break, will help keep your day on track.  More than half (53 percent) of women take full advantage of their snacking selection by seeking out something that’s a little indulgent, according to the survey.

“Each Keebler Granola Fudge Bar contains wholesome ingredients, including whole grains combined with a generous amount of delicious Keebler fudge, so it’s a sweet treat that people can feel good about eating,” said Marisa Thompson, Keebler Wholesome Snacks brand marketing director.

When reaching for a quick snack, 48 percent of women feel the most important food factor is taste.  Eighteen percent of women look for something convenient, while 34 percent are in need of a more nutritious nibble.  Prevent procrastination or over-posting on friends’ Facebook walls to find your “me-moment.”

Keebler Granola Fudge Bars are a great snack for the office, at home or on the go. They are available at retailers nationwide in the granola bar aisle and have a suggested retail price of $3.09.

*contain 5g total fat per serving.

According to a national survey of more than 38,000 families, 8 percent of children in the United States suffer from a food allergy –  a considerably higher number than reported in previous studies.  In addition to estimating that 5.9 million children under age 18 now have a food allergy, the new study, published in the July issue of Pediatrics, the journal of the American Academy of Pediatrics, found that nearly 39 percent of the youngsters surveyed had a severe or life-threatening allergy, and that more than 30 percent had multiple food allergies.  Consistent with previous research, the study, funded by the Food Allergy Initiative (FAI), reported that children with a tree nut or peanut allergy tend to have the most severe reactions.

“This is the largest study ever conducted on the prevalence of food allergy in U.S. children and it differs from previous studies in important ways,” said the principal investigator, Ruchi S. Gupta, M.D., MPH, a pediatrician at Children’s Memorial Hospital and assistant professor of pediatrics at Northwestern University Feinberg School of Medicine in Chicago. “Our goal was to paint a comprehensive picture of childhood food allergy in America.  We began by surveying a representative sample of children in the U.S. and collected extensive information on each and every food allergy reported – including date of onset, method of diagnosis, and reaction history.”  Data on race and ethnicity, gender, socioeconomic status, and geographic region were also collected.  

“This study confirms what so many families already know: food allergy is a large and growing public health problem,” said Mary Jane Marchisotto, executive director, FAI. “In 2008, the Centers for Disease Control estimated that food allergies affected 1 in 25 children; now it’s 1 in 13.  That translates into 2 children in every classroom.  It is especially disturbing to see how many of these children have multiple food allergies and have already experienced life-threatening reactions.  From previous research, we know that food-allergic reactions send an adult or child to the emergency room every three minutes—every six minutes for potentially fatal reactions.  Every day, we hear from families who are struggling with the emotional,  physical, and economic impact of food allergies.  That’s why FAI is committed to accelerating the pace of clinical trials that will lead to new therapies and, ultimately, a cure.”  

For more information, please visit www.faiusa.org/PrevalenceStudy2011.

About Food Allergies
Food allergies affect approximately 12 million Americans.  Eight foods are responsible for 90 percent of all reactions:  peanut, tree nut, milk, egg, fish, shellfish, soy, and wheat.  Although food allergies appear to be on the rise in developed countries worldwide, researchers do not yet know the reason why.  One common theory is the hygiene hypothesis, which posits that excessive hygiene is responsible for the increase of allergies and other immune-mediated diseases.  The theory suggests that since we are no longer exposed to many bacteria, viruses and parasites, our immune system targets harmless substances, such as food proteins, instead.  There is no cure for food allergies, and no medication can prevent anaphylaxis, a potentially life-threatening reaction.  Strict avoidance of problem foods remains the only way to prevent a reaction.  

About FAI
The Food Allergy Initiative (FAI) was founded in 1998 by concerned parents and grandparents. FAI’s goal is to fund research that seeks a cure; to improve diagnosis and treatment; to increase federal funding of food allergy research and create safer environments through advocacy; and to raise awareness through education. The largest private source of funding for food allergy research in the United States, FAI has committed more than $75 million toward the fulfillment of its mission. FAI is headquartered in New York, with an office in the Chicago area and an active volunteer committee in the Northwest, and enjoys strong relationships with food allergy support groups and advocates throughout the country.  A national 501(c)(3) nonprofit organization, FAI is supported solely by donations from dedicated individuals, corporations, and foundations.

Everyone knows and loves Nestle Drumstick sundae cones topped with nuts, but this summer the Drumstick brand is “sprinkling” in some fun with new Drumstick Sprinkled! sundae cones. Available in three flavors –  Vanilla, Chocolate and Vanilla Cherry – Drumstick lovers can now savor biting into creamy chocolate, vanilla or vanilla with a gooey cherry center, all coated in chocolate and scrumptious crunchy sprinkles.

“Our Sprinkled sundae cones are a delicious new twist to our classic cones topped with nuts,” said Meghaan Blauvelt, Nestle Drumstick Brand Manager. “Now, people with peanut allergies who couldn’t previously enjoy our classic cones, can take pleasure in this favorite frozen treat.  These new cones are perfect to have on hand for any summer backyard get-together.”

Drumstick Sprinkled! sundae cones are available now nationwide with a suggested retail price of $6.99 for a box of 8 cones. For local availability, please visit www.Drumstick.com and use the flavor finder at the bottom of the page to search local retail stores.  For special access to coupons and promotions, fans of Nestle Drumstick sundae cones can connect on Facebook at: www.facebook.com/drumstick.

About Nestle Drumstick

Nestle Dreyer’s Ice Cream Company is part of Nestle USA, and is owned by Nestle S.A. of Vevey, Switzerland, the world’s largest nutrition, health and wellness company.  Nestle Dreyer’s Ice Cream Company manufactures, markets and distributes a full spectrum of ice cream and frozen snacks.  The company’s premium products are marketed under the Dreyer’s brand name throughout the Western states and Texas, and under the Edy’s brand name throughout the remainder of the United States.  Brands manufactured or distributed in the United States include Dreyer’s/Edy’s Grand, Slow Churned, Dibs, MAXX, Fruit Bars, Nestle Crunch, Drumstick, Butterfinger, Toll House, Push-Up, Frosty Paws, Eskimo Pie, Skinny Cow and Haagen-Dazs.  Internationally, the Dreyer’s brand extends to select markets in the Far East and the Edy’s brand extends to the Caribbean and South America.  For more information on the company, please visit www.nestleusa.com.

The recent unveiling of the United States Department of Agriculture’s (USDA) MyPlate icon heralded a bold, new visual reminder of the importance of fruit and vegetable consumption, filling half the plate with these two important food groups.  The United States Potato Board (USPB) commends the USDA on developing this straightforward visual icon designed to prompt consumers to build a healthy plate at meal times by emphasizing the fruit, vegetables, grains, protein and dairy food groups.

“Both parents and children can relate to MyPlate, making it easier to incorporate the 2010 Dietary Guidelines for Americans into every day food choices,” said Tim O’Connor, President and CEO of the USPB. “Potatoes are a nutritious, budget-friendly and versatile vegetable choice, and MyPlate clearly demonstrates that potatoes can help consumers meet vegetable consumption recommendations.”

This is music to the ears of potato lovers as potatoes are mentioned multiple times in sample MyPlate menu plans and in tips for incorporating more vegetables into meals. In addition, potatoes are specifically identified as a vegetable that contributes to the critical need for more potassium.

An analysis of National Health and Nutrition Examination Survey (NHANES) data recently presented at the 2011 Federation of American Societies for Experimental Biology (FASEB) Conference in Washington, D.C., showed that meals including white potatoes contain more servings of other vegetables, and are significantly higher in potassium, fiber and vitamin C. Both potassium and fiber were identified as nutrients of concern in the 2010 Dietary Guidelines for Americans, and potatoes provide the largest and most affordable source of potassium of any vegetable or fruit.

“Our research demonstrates that children who consume white potatoes actually eat more of other vegetables and they had higher dietary intake of potassium, vitamin C and fiber,” said Adam Drewnowski.

One medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol, contributing significantly to healthy American mealtimes.

The United States Potato Board commends the USDA for recognizing the need for a change in the food guide icon and is proud to be a part of the effort to help Americans make healthier choices. For potato nutrition information, how-to cooking videos and a database of healthy potato recipes please visit www.potatogoodness.com.

About the United States Potato Board

The United States Potato Board was established in 1971 by a group of potato growers to promote the benefits of eating potatoes.  Recognized as an innovator in the produce marketing industry, the USPB adopted a new campaign in 2008. “Potatoes… Goodness Unearthed®” showcases the appeal of naturally nutrient-rich potatoes, also known as America’s favorite vegetable.  Based in Denver, Colo., the USPB represents more than 4,000 potato growers and handlers across the country. To unearth more goodness about the USPB and its programs, visit www.potatogoodness.com.

Rising food prices are causing poor children and families in developing countries to sink deeper into hunger and malnutrition, according to Children International, a leading U.S.-based humanitarian organization.

According to the Food and Agriculture Organization, 925 million people around the world go hungry each day compared to 848 million in 2007. Experts blame the high cost of gasoline and diesel fuel as a main cause for the spike in food prices globally. As gas prices soared in 2010, food prices have risen with the same speed, leaving poor families helped by Children International with few options. Most poor parents work long hours for little pay and lack the money needed to purchase food and cook a nutritious meal.

“The families and children we serve are already living on the edge financially – earning an average of $1 a day. Many of our families tell us when food prices rose this year, they couldn’t cope with stretching their meager earnings any further and have come to us for help,” said Kathryn Osborn, Health Program Officer for Children International.

In a report on nutrition rehabilitation, Osborn says the number of children suffering from malnutrition and entering the organization’s nutrition rehabilitation program has risen 12.5% over the past year. Of those children, 93% were suffering from moderate to severe malnutrition.

Children International’s President and CEO Jim Cook said, “Especially during these uncertain times, we serve as a safety net until poor families can get back on their feet. There are so many children now receiving the nutritious food and assurance they need.”

Those families now are relying on Children International’s nutrition programs to help. One such program provides for emergency family support or food vouchers for up to three months to help families. Vouchers help families affected by extreme circumstances, family crises like unemployment or death with much needed relief. The program also works with schools to ensure children living in high-risk areas receive at least one nutritious meal each day. The organization also provides other families with ready to use therapeutic foods along with family education on affordable and nutritious cooking techniques.

About Children International:

Established in 1936, Children International is a humanitarian organization with its headquarters in Kansas City, Missouri. Children International’s programs help more than 335,000 children and their families in 11 countries around the world including Chile, Colombia, the Dominican Republic, Ecuador, Guatemala, Mexico, Zambia, Honduras, India, the Philippines and the United States. For more information about Children International or to sponsor a child, visit www.children.org.

Johnsonville Sausage today announced the introduction of its brand-new Chicken Sausage, with 50 percent less fat and 100 percent Johnsonville taste. Available in three varieties – Apple, Three Cheese Italian Style and Chipotle Monterey Jack Cheese – Johnsonville Chicken Sausage is now available in select retailers nationwide.

“At Johnsonville, we’re always listening to find out exactly what our consumers want in their sausage products,” said Chris O’Toole, Johnsonville brand manager. “We understood Moms were looking for added variety and better-for-you choices in their sausage selection, and we’re pleased to be able to answer that desire for more variety with our new Chicken Sausage.”

Each variety of Johnsonville Chicken Sausage is made with its own unique blend of flavors, making them a delicious way to add great taste to a variety of dishes. The Apple variety includes real apples, diced in with our unique blend of spices. Three Cheese Italian Style features Mozzarella, Romano and Parmesan cheeses blended with savory chicken sausage, garlic, onion and select seasonings. Chipotle Monterey Jack Cheese includes smoked chicken and savory Jack cheese, accentuated by a spicy chipotle pepper kick.

This new product is a fully cooked sausage, which means consumers can simply heat the links through. To prepare Johnsonville Chicken Sausage, grill the links on medium-low for six-eight minutes; cook the links for six-eight minutes with about a 1/4-cup water in a skillet; or microwave each link for about a minute.

Each link is substantial enough to be served as a center of the plate meal option, or they are prefect as an ingredient in a number of different recipes. Consumer-inspired recipe suggestions for each variety are included on the package, as well as on www.johnsonville.com.

Johnsonville Chicken Sausage is available in 12-oz packages for a suggested retail price of $4.49. To find specific locations where Chicken Sausage is currently available, visit www.johnsonville.com and click on “Where to Buy.”

About Johnsonville Sausage, LLC

Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,300 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by Ralph F. and Alice Stayer, the company remains privately owned today. www.johnsonville.com.

Patrons of Defense Commissary Agency (DeCA) stores are quickly getting the message that fruits and vegetables should be half of every meal.  Banners displaying the new ChooseMyPlate graphics introduced by First Lady Michelle Obama on Thursday are appearing in U.S. military commissaries throughout the Pacific Northwest.  Commissary store directors are the first to promote the updated U.S. Department of Agriculture guidelines as a tool to change eating behaviors of enlisted personnel and their families.

Joint Base Lewis Commissary Store Director Janet Landon points to the plate icon clearly stating that fruits and vegetables should make up half the diet as key.  ”The new graphic simplifies everything,” states Landon.  ”It will have a profound impact on fresh fruit and vegetable sales.  It truly makes produce the center plate of attention.”

After two decades of food pyramids that drew criticism as confusing, the new MyPlate guideline clearly points to just how much, in proportion, a person should eat.  ”It’s so simple.  People understand what goes on a plate,” notes Joint Base McChord Commissary Store Director Mario Caputi.  ”The pyramid baffled folks.  We don’t eat off pyramids.  My meal comes on a plate.”

According to government releases, the cost of the MyPlate initiative was $2.9million.  ”That investment will be exponentially expanded by food companies seeking to promote the value of healthy eating,” states Craig Higashi, President of Spokane Produce and DeCA Area 4 fresh fruit and vegetable contract supplier.  ”Give us a solid nutrition message that any consumer can understand, and the food industry will promote it at our expense to carry forward the important directive of eating right for health.”

Spokane Produce is the sole source supplier of fresh fruits and vegetables for DeCA commissaries in the Pacific Northwest, including Fairchild AFB, Malmstrom AFB, Mountain Home AFB, Joint Base McChord AFB, Joint Base Lewis, and the U.S. Naval installations at Whidbey Island, Smokey Point, Bremerton and Bangor.

Millions of outdoor grills across America are now sizzling and sending off awesome aromas associated with summer’s arrival. This experience is now enhanced by the Devault Burger.

A year ago a rigorous blind taste test conducted by Devault Foods shocked the hamburger world with the discovery of a taste sensation that is still being talked about today.

As the US gobbles up thirteen billion hamburgers a year, Devault Food wanted to see how its product stacks up against its leading competitors. The national supplier of portion controlled meat products for the foodservice industry headquartered in Devault, PA conducted a blind taste test of its line of hamburgers against four of its leading competitors. The testing criteria were based on overall taste, tenderness and quality.

The results indicated the Devault Foods product was superior over all its competitors, scoring highest in all categories.

The testing was conducted at the Academy of Culinary Arts at Atlantic Cape Community College in Mays Landing, NJ where 121 students blind taste tested and evaluated Devault Foods hamburgers vs. its competitors.

Culinary chef instructors who also participated in the preparation and taste testing of all products noted that Devault Foods hamburgers provided substantially more yield.  A legend was born!

“We realize that although Americans are eating more hamburgers and fewer steaks as the economy struggles in recession, we still have to give them a reason to buy our product over our competitors,” said Bill Irwin, Vice President of Devault Foods Sales and Marketing.

“The outcome of this exercise exceeded our expectations, and is what operators need in the current environment,” said Irwin. “Not only did the Devault product excel over its competition across the board, our cooked yield was superior.”

Devault Foods, family owned and operated since 1949, nationally supplies portion controlled meat products for the foodservice industry out of southeastern Pennsylvania. Devault also services corporate distributors, independent distributors, corporate purchasing groups, restaurants and hotels, business and industry, healthcare, education and the military.

“America deserves a better hamburger and our culinary experts have labored mightily to produce this breathtaking breakthrough on the hamburger front.  Devault Foods is proud to lead the fight for better hamburger eating throughout the nation,” concluded Irwin.

It’s not often that coffee lovers will admit to liking a brewed drink as much as their beloved “Joe,” but Crio Bru is turning heads in the coffee world. Crio Bru is a healthy and delicious brewed cocoa drink. It has the essence and health properties of dark chocolate and brews just like coffee. Crio Bru is made with one ingredient — 100% pure, premium cocoa beans, which are roasted and milled to produce flavorful cocoa grounds.

Crio Bru delivers the same intense, complex flavors of the finest cocoa beans found in artisan dark chocolate. Crio Bru’s three varieties — Cavalla, Vega Real and Coca River — have a taste uniquely their own. One may notice the coconut and cinnamon in Cavalla, or the strawberries and green tea in Vega Real, or the green banana and blackberries in Coca River. The most remarkable fact about the flavors in Crio Bru, as with any fine chocolate, is that they are found naturally in the cocoa bean itself!

Because Crio Bru is roasted and brewed, it has the consistency, roasted flavor and complexity of a fine coffee, yet because it is made with cocoa beans, its primary flavors are chocolaty. Just as with coffee, sweetener and creamer can be added to taste, or it can be drank black for a bittersweet, low-calorie hot drink.

Matt Caputo, awarded Utah’s Best Food and Wine Educator by Salt Lake City Magazine, says, “Crio Bru is made by artisans whose knowledge and passion is unsurpassed in the small world of fine chocolate. Crafting savory aromas in the cup are so hauntingly deep and complex, after one taste any chocolate or coffee aficionado will forever include Crio Bru in their lives.”

Coffee lovers are amazed at the complex aromatic and flavor notes found in Crio Bru and many are mixing their favorite roasts with Crio Bru to make their own Crio Mocha.

“The response to Crio Bru has been phenomenal,” says Jon Fotheringham, Crio’s C.E.O. “Often our customers will tell us that they ran out of their first bag in a day or two because they had to share it with their family and friends.”

Because chocolate makers typically add milk, sugar, marshmallows, caramel, nuts and more to their chocolate, chocolate is seen as an unhealthy indulgence. Pure cocoa, in fact, is one of the most powerful, all-natural super foods.

Antioxidants — Raw cocoa beans, by weight, have more antioxidants than almost any food in the world. Even after it has been roasted and brewed, Crio Bru has 150% more antioxidants than pure pomegranate juice.

Heart Healthy — A recent study by the American Heart Association (i) demonstrates the beneficial effects of cocoa on blood pressure, insulin resistance, vascular and platelet function as well as being anti-inflammatory.

Low-Calorie — With only 10 calories, 0 grams fat, 0 grams sugar, 0 milligrams sodium and 1.5 grams of carbohydrates per 4.25 oz. cup, as well as the fact that cocoa is an appetite suppressant, Crio Bru is a slimming “chocolate” drink.

Healthy Energy — Crio Bru contains a natural stimulant called theobromine, which is gentle, long lasting and non-addictive. Theobromine gives you a “holistic high,” making you feel focused, energized and on top of the world.

Because it’s made from 100% pure cocoa, Crio Bru is “healthy chocolate.”

“It’s not often you come across a revolutionary, single-ingredient product made from an organic source,” says Eric Durtschi, who created the drink. “But Crio Bru is exactly that. It will change how people think about chocolate,” adding, “it’s the ultimate healthy drink…and so, so good.”

Crio is currently being sold in coffee shops and coffee aisles across Utah and is expanding into restaurants, coffee shops, hotels and offices nationwide. It can also be found on http://www.criobru.com.

(i) http://hyper.ahajournals.org/cgi/content/full/46/2/398

About Crio Inc.

Crio was founded in October 2010 to offer unique and healthy chocolate products. Its current product line includes Crio Bru, Crio Beans and Crio Cocoa as well as French presses and the new Sowden Softbrew coffee maker.

Food exports from the USA to Germany increased nearly 15 percent from 2009 to 2010, according to the latest industry figures. Driven by strong spending in Europe’s largest food market, Germany is attracting exporters and investors looking to tap the European market. Producers located in Germany benefit from an export ratio of 28.7 percent, with the lion’s share going to Europe. Germany Trade & Invest will have representatives at this year’s IFT Annual Meeting and Food Expo in New Orleans from June 11-14 to share the latest market trends and business opportunities in Germany.

“With over 80 million consumers, Germany is by far Europe’s largest food market. Food producers in Germany benefit from its central location and world-class infrastructure, which allow them to quickly reach the affluent markets of western Europe and growth regions of eastern Europe,” said Daniel Lindel, food industry expert at Germany Trade & Invest in Berlin.

Germany’s food and beverage industry accounts for annual revenue of nearly 200 billion dollars, making it the second largest food producer in Europe. Food represents Germany’s fourth largest industry, with over half a million employees and thousands of international companies. Several new companies entered the industry in 2010, boosted by Germany’s strong economic growth overall.

Germany’s largest food industry segments are meat and dairy as well as confectionaries and alcoholic beverages – including Germany’s legendary beer industry as well as a surprisingly strong wine industry. The segments demonstrating the largest growth in recent years include chilled foods at over 20 percent, in addition to fine foods, snacks and confectionaries, as well as frozen and convenience foods marked by approximately 10 percent growth.

Germany Trade & Invest is the foreign trade and inward investment promotion agency of the Federal Republic of Germany. The organization advises foreign companies looking to expand their business activities in the German market. It provides information on foreign trade to German companies that seek to enter foreign markets.

Out with the old and in with the new. The tired old food pyramid has been retired, and it has been replaced with a shiny new healthy eating concept that is being called, “MyPlate.” The new concept  was revealed June 2, 2011 by First Lady Michelle Obama and Agriculture Secretary Tom Vilsack.

MyPlate will help people make better choices with the foods that they buy and consume. A website has been established for the new concept. Consumers who want more in depth information are encouraged to visit www.ChooseMyPlate.gov. The website is full of information that will help consumers make better choices for their eating habits. The older MyPyramid concept will still be available to health professionals and educators in a separate section of the new website.

Eating better is not always about changing what you eat as much as it is about changing and managing bad eating habits. Www.ChooseMyPlate.gov has plenty of  “how-tos” that can help every consumer adapt better to changing behaviors that are often associated with less than healthy eating habits. Consumers, educators, health professionals and anyone that is looking for answers on how to eat better can benefit from the many tips and tools available at the ChooseMyPlate.gov website.

Everything is setup with ease of use in mind. Easily learn about nutrition, dietary assessment, get daily tips on healthy eating, look up foods, get healthy meal menus, find a personalized healthy eating plan for you, analyze your current diet, ask questions and get important weight loss information that works.

America is experiencing obesity at an alarming rate. The tools and resources available through ChooseMyPlate.gov can help empower people and steer them towards a healthier diet. These resources are not just for individuals, but they are also an extremely powerful asset for families, and children as well. To add some icing to the cake, the USDA is currently developing an online tool that consumers can use to completely personalize their diet and exercise choices. This unique and easy to use tool will be available later this year.

MyPlate puts the focus on vegetables, fruits, grains, protein and dairy food groups. MyPlate shows consumers how easy it is to balance your food intake by eating less and avoiding foods that are high in calories, but more filling.

MyPlate also gives consumers great advice on which foods you should eat more of. For instance, half of your plate should be filled with fruits and vegetables. 25% of your plate should be grains, and of that at least half of your grains should be whole grains.

There are also great examples of what foods should be reduced. MyPlate encourages consumers to read labels and choose foods that have less sodium and fat. Replace all of those sugary sweet drinks with water. This will reduce your calorie intake and provide your body with more of what it actually needs.

With all of the different healthy choices out there, choosing what you should eat and how much you should eat can become really confusing. MyPlate helps to unify and simplify food choices. Efforts are being made on a national and global level to highlight important changes one at a time.

The USDA has launched a Twitter campaign to help put MyPlate into action. Consumers are encouraged to take snapshots of their breakfast, lunch and dinner plates and share them with the world via Twitter. Twitter users can upload their pictures with the hash-tag #MyPlate to share them with the world.

Just in time for summer grilling and barbecue season, Hampton Farms announces the debut of its new Hickory SmokeHouse flavored in-shell peanuts.  Marrying dry roasted peanuts with a “straight from the smokehouse” taste, Hickory SmokeHouse peanuts have a bold flavor and crunch that goes well with other popular summer foods and beverages. It’s a perfect addition to any cookout.

Available in 10 oz. packages, Hickory SmokeHouse peanuts can be found in the fresh produce departments of leading regional and national supermarket chains, including Food Lion, Giant, Kroger, Publix, Ralphs, Stop and Shop and Wegmans. Suggested retail price is $1.99.

Research shows more Americans are turning to snack peanuts at all times of the day to keep energy levels elevated and hunger at bay. With more than 30 vitamins and nutrients, peanuts are a Superfood. Peanuts have more protein than any nut ? at 7 grams per one ounce serving ? and more antioxidants than broccoli, carrots or green tea. Like all plant-based foods, they are naturally cholesterol free.

“Consumers are looking for new flavors in all their snacks, and the Hickory SmokeHouse flavor pairs wonderfully with the iconic taste of peanuts,” said Tom Nolan, vice president of sales and marketing at Hampton Farms, America’s leading in-shell brand. “We think they’ll enjoy the uniqueness of our Hickory SmokeHouse peanuts as much as they have our Cajun Hot Nuts for the past 15 years.”

Founded in the early 1900s and headquartered in Severn, NC, Hampton Farms remains family owned and devoted to producing the finest nut snacks available. The company now operates four facilities across the country and produces delicious peanut snacks by selecting only the best quality, USA-grown peanuts and roasting them the old-fashioned way, with no oils or preservatives added.

There’s a new dog on the block, and it’s delicious.

Nathan’s Famous Angus Beef Franks have arrived just in time for grilling season, giving consumers another choice when it comes to the hot dog that has won scores of independent taste tests.

“Consumers love Angus beef, and now they can choose Nathan’s Famous hot dogs made from all Angus beef, too,” says Janet Sweeney, marketing director for Specialty Foods Group, which handles retail sales for Nathan’s Famous hot dogs.  ”It’s all about giving consumers the choices they want as we kick off the grilling season.”

The new Angus beef franks come in a 14 ounce, seven link package with a black label to signify black Angus beef.  The suggested retail price is $5.99.

Adding to the Nathan’s excitement this season is the Nathan’s Famous Hot Dog Sweepstakes on Facebook (http://on.fb.me/kaGlxG), which gives consumers a chance to win a trip for four to the 2012 Nathan’s Famous Fourth of July International Hot Dog Eating Contest held each year in Coney Island, NY.  Additional prizes include hundreds of coupons for free packages of Nathan’s Famous Hot Dogs.  The sweepstakes runs through July 15, 2011.

Nathan’s Famous hot dogs are just that – famous for their quality and great flavor that has made them a culinary icon.  President Theodore Delano Roosevelt served them to the King and Queen of England in 1939; everyone from Al Capone to Joe DiMaggio to former New York Mayor Rudy Giuliani have enjoyed and lauded the attributes of Nathan’s Famous hot dogs.

Nathan’s Famous hot dogs are produced and distributed to retail stores nationwide by Specialty Foods Group (SFG), a leading U.S. producer and marketer of a wide variety of premium branded and private-label processed meat products. SFG products are available through a wide-range of outlets including national and regional supermarkets, independent food retailers, delicatessens, club stores, convenience stores and foodservice distributors.