Archive for August, 2011

New Activia Selects Change the Culture of YogurtDiscovering new and unique tasty foods can be tricky, but The Dannon Company’s new Activia Selects make it deliciously simple. With the introduction of Activia Selects, yogurt lovers – and those who may not have tried Activia before – can explore new styles and textures that best suit their preferences. New Activia Selects French, Greek and Parfait yogurts satisfy cravings for something new and still have all the benefits of Activia.

A New Style for Eating Right

“Digestive well being has always been important to me, and Americans stop me on the street everyday to tell me that it matters to them, too,” said Jamie Lee Curtis, actress and Activia spokesperson. She stars in a new commercial for Activia Selects, in which she takes the viewer on a tour of the world’s great tasting yogurts that provided the inspiration for the new, delicious French and Greek styles of Activia Selects. “New Activia Selects offer even more choices that can help regulate your digestive system when consumed every day for two weeks as part of a balanced diet and healthy lifestyle, so you feel good inside.”

“Activia Selects are a delicious way to explore new styles and textures based on cultural recipes while still maintaining a good diet,” said Johnny Iuzzini, award-winning executive pastry chef and head judge of “Top Chef Just Desserts.” “These are truly unique and the variety of French and Greek styles provides taste experiences that will please everyone’s individual preferences.”

Reflecting the heritage of a variety of foodie cultures, including those of Greece and France, Activia Selects introduce new world styles of yogurt to the U.S. market and offer Americans a chance to discover the great tastes and textures of yogurts that are enjoyed in other parts of the world. Available in the following styles and flavors, they’re sure to appeal to existing and new Activia fans:

  • French: A silky and fruity French blended yogurt. It is the very first of its kind. Yogurt just like it should be. You will notice the difference of the silky texture with your first spoonful.
    • In cherry, blackberry & raspberry, mango and pineapple
  • French style with fruit bites on the bottom: A delicious French yogurt with a layer of large fruit pieces on the bottom that you can enjoy for an amazing taste experience.
    • In strawberry and mixed berry
  • Greek style: A thick and creamy blended Greek nonfat yogurt that is an excellent source of calcium and protein.
    • In strawberry, vanilla, blueberry and pomegranate & berry
  • Parfait style: A classic ideal balance between smooth and crunchy, this lowfat yogurt is topped with crunchy granola and is a great way to help fill up on something nutritious and delicious.
    • In strawberry, vanilla, peach and mixed berry

“I’m always looking for new ways to eat nutritiously while still enjoying my favorite tastes and flavors,” said Iuzzini. “These new yogurt styles present lots of new possibilities for snacking or as an addition to mealtime.”

Activia: Ongoing Commitment to Digestive Wellness

Activia Selects, while offering a larger selection of flavors and styles for yogurt fans to choose from, are made with Bifidus Regularis, the exclusive probiotic culture and, when consumed daily for two weeks as part of a balanced diet and healthy lifestyle, help regulate the digestive system.

Digestive wellbeing issues have been shown to affect individuals’ normal routines. Activia Selects are nutritious and satisfying, providing an easy and delicious way to help regulate your digestive system when consumed daily for two weeks as part of a balanced diet and healthy lifestyle while still enjoying great flavors.

Get an Activia Selects coupon at: www.facebook.com/activia. For nutritional information and details on where to buy Activia Selects, visit: www.activia.us.com.

About The Dannon Company, Inc.

The Dannon Company is America’s founding national yogurt company and continually leverages its expertise to develop and market innovative cultured fresh dairy products in the United States. Headquartered in White Plains, NY, Dannon has plants in Minster, OH, Fort Worth, TX, and West Jordan, UT and produces approximately 100 different types of flavors, styles and sizes of cultured fresh dairy products. Dannon is a subsidiary of Danone, one of the world’s leading producers of packaged foods and beverages, and Dannon is the top-selling brand of yogurt products worldwide, sold under the names Dannon and Danone.

With a strong commitment to high-quality, wholesome, nutritious and innovative products, The Dannon Company is committed to encouraging people to eat a balanced diet and live a healthy lifestyle. In 2010, for the tenth year in a row, Danone was listed on the Dow Jones Sustainability Index, a worldwide reference for socially responsible businesses. Danone is a recognized leader for its contributions to nutrition and health and was ranked best in class in a 2008 JPMorgan & Insight Investment study about the response of the world’s largest food companies to obesity and health-related concerns. This commitment is also illustrated through The Dannon Company’s support of the Dannon Institute, an independent, non-profit foundation dedicated to promoting research, education, and communication about the links between nutrition, diet and health. For more information, please visit www.dannon.com.

 



A proper nutrition strategy can mean the difference between a personal best and hitting the wall, but all too often conflicting opinions and decades-old myths leave athletes without concrete answers to their most-asked food questions.

To make expert nutrition guidance accessible to athletes of all levels, CLIF® BAR asked its 1,500 sponsored athletes, coaches and dietitians what questions they are asked most often, then posed those questions to a multi-disciplinary panel including a world-class climber, the sports dietician for the U.S. Ski and Snowboard Association and two top endurance coaches.

While the experts bring different perspectives and philosophies to their nutritional approach, on four of the most-asked questions they agree across the board. To read an in-depth Q&A with each expert, including personal insights and usable advice on a dozen frequently-asked questions about training nutrition, visit www.clifbar.com/sportsnutritionqa.

“Should I change my diet or carb load before a big event?”

Sports nutritionists and athletes agree that the menu the week and night before a big event should consist of the same well-balanced and well-tolerated foods that you’ve consumed during training. What about the age-old notion of carb-loading? The CLIF BAR panel of experts says skip it. Assuming a well-balanced diet while training, there’s no need to attack that trough of spaghetti.

“The simple fact that you are reducing training as an event approaches should allow normal eating patterns to replenish your glycogen stores before the big event,” according to Matt Hart, ultra-distance runner and coach at CoachingEndurance.com. “Eating a massive carb meal will leave you lethargic and likely running for the bushes shortly after the race start.” (Read Matt Hart’s Q&A here: www.clifbar.com/matthart)

“I’ve been hearing conflicting information about sodium. Am I taking in too much? Not enough?”

Outside the athletic world, sodium gets a bad rap, but athletes and coaches know electrolytes are necessary for peak performance. The CLIF BAR panel notes that how much a person sweats, how salty that sweat is and how much sodium is consumed in a daily diet will determine the amount of sodium and electrolytes that should be replaced during training or racing. The panel suggests athletes determine their electrolyte needs and create a personalized plan before race day by experimenting with electrolyte replacement during training.

“Sodium not only helps with fluid intake, but also with carbohydrate uptake,” said Adam Korzun, sports dietitian for the U.S. Ski and Snowboard Association. “I generally recommend at least 100 milligrams of sodium per 8 ounces of fluid—more if you are a high salt sweater or training in extreme environments.” (Read Adam Korzun’s Q&A here: www.clifbar.com/adamkorzun)

“Are some foods better than others for training or event nutrition?”

For optimal performance, the CLIF BAR panelists agree that a year-round diet of well-balanced, whole foods is an essential part of building a nutritional base, but notes these foods can be inconvenient or unpalatable during a long run or tough climb. During an event, they suggest taking in a blend of easily digested and quickly available carbohydrates in an easy-to-carry and palatable way.

Alli Raney, world-class climber and author, says she struggled with bonking mid-climb until she started taking in her fuel as a liquid. “Some people (like me) find it hard to eat while trying to perform athletically, which makes electrolyte replacement fluid a great way to take in fuel,” she said. (Read Alli Raney’s Q&A here: www.clifbar.com/allirainey)

“What should I be eating after a hard training day or event?”

Consuming a recovery meal or snack within 30 minutes of finishing a strenuous activity is imperative, according to the panelists.

“The goal is to replenish muscle glycogen and branch chain amino acid stores,” said Joe Friel, endurance coach, author and co-founder of TrainingBible.com. “Doing so in this 10-30 minute window after activity will promote a quick and full recovery and give you the ability to perform at a high level in the next workout or event.”

Muscle glycogen is the fuel that powers endurance activity, and branch chain amino acids aid in muscle repair. Eating for recovery is just as important as your pre-race and race day nutrition plan. (Read Joe Friel and registered dietitian Amy Kubal’s Q&A here: www.clifbar.com/friel_kubal)

About Clif Bar & Company

Clif Bar & Company is a leading maker of nutritious and organic foods and drinks, including CLIF® BAR energy bar, LUNA®, The Whole Nutrition Bar for Women®; and CLIF Kid®, Nourishing Kids in Motion®. Focused on sports nutrition and healthy snacks, the employee and family-owned company is committed to sustaining its people, brands, business, community and planet. For more information on Clif Bar & Company, please visit www.clifbar.com, check out our Facebook page at www.facebook.com/clifbar and follow us on Twitter at: www.twitter.com/clifbar.

Recently Clif Bar & Company was ranked the No. 1 brand in the Forbes Breakaway Brands survey, conducted by Landor Associates using Young & Rubicam’s BrandAsset Valuator database measuring brand momentum from 2006 to 2009. (Forbes.com)

Odwalla Adds Tropical Twist to Its Line of Protein Beverages with New Super Protein Mango SmoothieFor people craving a different type of protein beverage with a refreshingly ripe and sweet flavor, the search is over. This month, Odwalla is introducing its Super Protein Mango smoothie with 20 grams of soy protein – a fresh new non-dairy way to recharge.

Not only is this fruity new smoothie packed with 20g of protein, each 12 oz. bottle also provides 50 percent of the daily value of calcium and 150 percent of the daily value of vitamins B12 and B6. Key ingredients include apple juice, mango puree, orange juice and banana puree.

“Mango flavored beverages are becoming increasingly popular yet we noticed a gap in the non-dairy protein category,” said Irma Shrivastava, Vice President Marketing, Odwalla, Inc. “By providing 20 grams of soy protein and a creamy swirl of mango flavor in every bottle, Super Protein Mango is a fresh on-the-go beverage for health-conscious consumers who don’t want to compromise taste.”

“And, because it’s non-dairy, it’s a great option for those who are lactose intolerant or who choose to observe a non-dairy diet,” adds Shrivastava.

Super Protein Mango is the newest addition to Odwalla’s family of natural health beverages since the company rolled out its PlantBottle™ packaging in April 2011. At that time, Odwalla successfully transitioned all of its single-serve bottles to PlantBottle™ packaging made from up to 100 percent plant-based materials, sourced from sugarcane.

Available in 355 ml (12 fl. oz.) grab-n-go 100 percent recyclable PlantBottle™ packaging, Odwalla Super Protein Mango is available in the refrigerated section of natural food stores, select supermarkets and specialty outlets throughout the United States. All Odwalla products are artfully made and wrapped in unique, brightly colored labels.

About Odwalla

Odwalla, Inc. delivers nourishment coast to coast with the Odwalla family of juices, juice drinks, smoothies, protein drinks, and nourishing food bars. Odwalla has been making juices and innovating in the natural health beverage category for 30 years. Its nourishing beverages and food bars are available in natural food stores, select supermarkets and specialty outlets throughout the country. To learn more about Odwalla products and Odwalla’s commitment to the environment, please visit www.Odwalla.com or call 1.800.ODWALLA. Also follow Odwalla on Facebook (www.facebook.com/odwalla) and Twitter (@Odwalla).

 

Snapple and Maroon 5 Release New 'Tea Will Be Loved' Iced Tea to Benefit Feeding AmericaSnapple and Grammy award-winning pop-rock band Maroon 5 have partnered to launch ‘Tea Will Be Loved’ – a delicious blend of healthy green tea and tasty black tea with notes of pomegranate and berries. Tea Will Be Loved will benefit Feeding America, the nation’s largest hunger-relief organization, by helping to provide 1,750,000 meals to those in need. Inspired by the unique personalities of the band members and named for their smash-hit “She Will Be Loved,” this limited release Snapple tea will be available at participating retailers nationwide beginning on September 1, 2011.

“We traded in our instruments for lab coats and had the opportunity to take over the Snapple lab to craft our own tea,” said Adam Levine, lead vocalist for Maroon 5. “After lots of taste-testing, we each chose our favorite flavor and combined them to create Snapple Tea Will Be Loved to benefit Feeding America. We love it, and we’re excited for our fans to try it.”

Tea Will Be Loved is a five-fruit mash-up of the best stuff on Earth, with each band mate choosing their own flavor to add to the tea: pomegranate, orange, blackberry, raspberry and hibiscus. Tea Will Be Loved features 13 specially marked gold Snapple caps with Real Facts about Maroon 5 and Feeding America, such as Real Fact #682: Maroon 5’s former name was “Kara’s Flowers.” The band also contributed to the graphic design of the packaging for the new tea.

“Snapple consistently makes the Best Stuff on Earth even better with exceptional flavor combinations and exciting partnerships,” said Regan Ebert, vice president of marketing for Snapple. “Tea Will Be Loved will benefit Feeding America and the millions of Americans the organization helps every day. Our collaboration with Maroon 5 gives Snapple fans a great opportunity to do good stuff with the Best Stuff on Earth.”

As part of the partnership, Snapple and Maroon 5 will donate $250,000 to Feeding America. Feeding America is a network of more than 200 food banks that serve every community in the United States by distributing food and grocery products through more than 61,000 food pantries, soup kitchens, shelters and other emergency feeding centers. Feeding America serves more than 37 million Americans, including 14 million children and three million seniors.

“Feeding America is very grateful to have the support of both Snapple and Maroon 5,” said Vicki Escarra, President and CEO of Feeding America. “Hunger is a deepening crisis in the United States, so we’re thrilled that this partnership, and the new Snapple Tea Will Be Loved, will help us reach new platforms to spread our message and gain support for this important issue.”

Snapple Tea Will Be Loved is available nationwide for a limited time only. For a list of participating retailers, visit Snapple.com.

About Snapple

Snapple, a brand of Dr Pepper Snapple Group (NYSE: DPS), is a leader in great-tasting premium beverages. Founded in 1972 by three childhood friends, Snapple got its start in Greenwich Village, New York, and is now available throughout the United States and numerous countries worldwide. Snapple prides itself on developing, producing and marketing a wide variety of premium beverages, including ready-to-drink iced teas, juice drinks, 100% juices and water. Known for its down-to-earth approach to marketing, Snapple continues to delight fans across the world. DPS is a leading producer of flavored soft drinks, marketing Snapple and 50-plus other brands across North America and the Caribbean. For more information on Snapple, visit www.snapple.com or www.drpeppersnapple.com.

About Feeding America

Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation’s leading domestic hunger-relief charity, our network members supply food to more than 37 million Americans each year, including 14 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks support 61,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit http://www.feedingamerica.org . Find us on Facebook at facebook.com/FeedingAmerica or follow our news on Twitter at twitter.com/FeedingAmerica.

About Maroon 5

Capturing their first of three GRAMMY Awards as “Best New Artist” of 2005 and going on to sell more than 15 million albums worldwide, Maroon 5 won over fans and critics alike with their hybrid rock/R&B sound. The band recently released their third studio album Hands All Over, which was produced by studio legend Robert John “Mutt” Lange. Met by critical praise, with Rolling Stone stating it’s their “brightest sounding and poppiest album yet,” the album notched a #2 debut on the Billboard Top 200 Albums’ chart. Earlier this year, Maroon 5 received a GRAMMY Award nomination for “Misery,” the debut single off Hands All Over, in the category of “Best Pop Performance By A Duo Or Group With Vocals.” The nod marks the group’s seventh GRAMMY nomination overall and 4th in that category. Most recently, Maroon 5 hit #1 on the iTunes Top Songs Chart with the release of their new song “Moves Like Jagger,” featuring Christina Aguilera, which is currently blazing up the Hot AC and Top 40 charts. Maroon 5’s releases have gone gold and platinum in over 35 countries around the world, including Hands All Over, which was certified gold by the RIAA in December 2010. In addition, frontman Adam Levine joined the lineup of celebrity coaches on NBC’s hit series The Voice, eventually coaching team member Javier Colon to victory when America voted him the winner of the show. The Voice will return for the second season in 2012. Maroon 5 performed in the Toyota Concert Series on the TODAY Show on August 5th.

At the request of the U.S. Food and Drug Administration, U.S. Marshals seized all FDA-regulated food susceptible to rodent and pest contamination or other filth held at the Durham, North Carolina, warehouse of CFSD, Inc., which does business as Chan’s Food Service.  The products were seized under a warrant issued by the U.S. District Court for the Middle District of North Carolina.

According to the government’s complaint, the products are adulterated under the Federal Food, Drug, and Cosmetic Act, because they have been held under insanitary conditions whereby they may have become contaminated by filth.

An FDA inspection from July 25, 2011 through Aug. 3, 2011 found evidence of an active and widespread rodent infestation in CFSD, Inc.’s warehouse. FDA investigators observed rodent nesting sites, numerous rodent excreta pellets on and around food products, rodent gnawed containers of food, as well as one live and eight dead rodents in the vicinity of food product storage. They also observed food product spills, open boxes of food, rotten food items, trash throughout the facility, and noted many potential entryways for pests, including open doors, gaps in doors, broken windows and a hole in the outside wall.

“The FDA remains vigilant in protecting consumers from unacceptable sources of food,” said Dara A. Corrigan, the FDA’s associate commissioner for regulatory affairs.  “Today’s action reinforces that commitment. And we will continue to take actions against companies that do not meet federal standards for food safety, wholesomeness, sanitation and proper labeling.”

FDA is responsible for overseeing more than $2 trillion worth of foods, drugs, biologics, medical devices, cosmetics, dietary supplements, tobacco products and consumer goods annually.

For more information:

Federal Food Safety Information

Visit the FDA on Facebook

Media Inquiries: Pat El-Hinnawy, 301-796-4763, Patricia.El-Hinnawy@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

"Mr. Food" Kicks Off National Mushroom Month with Five Ways to CelebrateThis September, nationally syndicated television personality Art Ginsburg, A.K.A. Mr. Food, will share footage from his travels to Kennett Square, PA —the Mushroom Capital of the World—and five of his favorite ways to celebrate National Mushroom Month.

“I sampled lots of mushroom dishes during my visit and saw first-hand how versatile mushrooms are—they pair with just about everything, no matter how you cook ’em,” said Mr. Food.

Inspired by the festivities in town, Mr. Food, the king of quick and easy, whipped up a simple grilling recipe for Mushroom Sliders featuring meaty portabellas. “The portabella’s hearty texture gives any burger a run for its money,” he said of the delicious dish.

Try this recipe at home and stay tuned to Mr. Food in September for more mouthwatering mushroom recipes.  [Full Mushroom Sliders recipe available below.]

Join the festivities! Follow Mr. Food’s five tips to celebrate mushrooms every day, every way throughout September:

  1. Vote in the “Mushroom Masters” Competition: Visit Tastespotting.com once a week in September to cheer on top American food bloggers in a global mushroom photo recipe contest.
  2. Discover Nature’s Hidden Treasure: Mushrooms are the star of the produce aisle thanks to their nutritional benefits – a natural source of vitamin D, B vitamins and antioxidants – value and versatility.
  3. Go Pink to Support National Breast Cancer Awareness Month: Look for mushrooms in pink packages in support of breast cancer research at City of Hope, one of the nation’s leading cancer research institutions.
  4. Devote a Day to Mushroom Meals: Mushrooms are kitchen staples that bring flavor and volume to any dish without adding significant calories, fat, cholesterol or sodium. Pick a day to add mushrooms to every meal. Make a frittata for breakfast. Fold them into a sandwich for lunch. Serve savory mushroom pasta for dinner. The possibilities are endless!
  5. Cook Mushrooms Like a Pro: Click here to check out a collection of the best mushroom recipes and videos from the Mr. Food Test Kitchen.

The United States Department of Agriculture has officially proclaimed September to be National Mushroom Month. Follow the Mushroom Channel on Twitter and Facebook and visit www.mushroominfo.com for the latest news, recipes and ways to celebrate.

Mushroom Sliders

Yields: 4

Ingredients

2 large portabella mushrooms, stems remove
1/4 cup balsamic vinaigrette
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup garlic herb spread
8 small slider rolls, split and toasted
8 tomato slices
8 red onion slices

Directions

In a large resealable plastic bag, combine mushrooms and vinaigrette. Close bag and gently toss until evenly coated. Marinate 30 to 60 minutes. Remove mushrooms to a plate and season both sides with salt and pepper.

Heat a grill pan over medium heat then coat with cooking spray. Place mushrooms on grill pan and cook 8 to 10 minutes, turning halfway through cooking, or until mushrooms are heated through.

Remove from pan and drain on paper towels. Cut each mushroom into quarters. Spread garlic herb spread evenly on both sides of rolls. Top with mushrooms, tomato, and onion. Serve immediately.

About The Mushroom Council:

The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.

 

No time to make that extra trip to the grocery store? All the tools needed for mealtime inspiration are right at your fingertips. The makers of Hungry Jack® Pancake Mix, Syrup and Potatoes have teamed up with Kelsey Nixon, star of Cooking Channel’s “Kelsey’s Essentials,” to help at-home cooks add creativity and variety to any meal occasion. Simply looking to the pantry could lead to a year’s worth of groceries for four lucky winners in the third annual Hungry Jack Use Up the Box Recipe Contest.

Although the pantry seems like a natural place to find ingredients and mealtime inspiration, it’s not the obvious solution for most Americans. According to a survey conducted by Kelton Research on behalf of The J.M. Smucker Company, 86% of consumers have thrown away some percentage of their pantry items that have been opened but not completely finished. Starting today through November 2, 2011, Hungry Jack and Chef Nixon challenge consumers to beat meal-time monotony, waste less and save time by thinking “outside the box” with the Hungry Jack Use Up the Box Recipe Contest.

Home cooks are invited to submit an original recipe in the following categories: Brunch, Comfort Foods, Appetizers, and Sweet Treats, at www.useupthebox.com or via regular mail. One recipe in each of the four categories will be named a Grand Prize Winner and will receive a year’s worth of groceries (awarded as a check for $6,000). For complete details and Official Rules visit www.useupthebox.com.

With all the responsibilities Americans juggle these days, it can be challenging to come up with new meal ideas in the kitchen. Nearly half (47%) of at-home cooks admit they have been stopped from being creative in the kitchen because they don’t have the right tools or ingredients, while thirty-five percent say they just don’t have enough time (45%).

“Preparing new and exciting meals doesn’t require any extra time for a trip to the grocery store.  The great taste and versatility of Hungry Jack products offer so many ways to be creative in the kitchen,” said Chef Nixon.  “Whether it is a family dinner or impromptu party, I encourage everyone to think outside the box by looking to your pantries for recipe inspiration.”

Families count on Hungry Jack for great-tasting potatoes and fluffy pancakes with syrup, but all three staples can be used as ingredients in unique and delicious dishes, such as Kelsey’s:

  • Peanut Butter Chocolate Cake BitesHungry Jack Pancake Mix is the secret behind these moist, sweet treats featuring the irresistible combination of chocolate and peanut butter.
  • BBQ Meatballs – Add a kick to hearty meatballs made with Hungry Jack Instant Mashed Potatoes with a tangy homemade BBQ sauce.
  • Flaky Fried Fish Tacos – These crispy, zesty tacos can be made at home with Hungry Jack Potatoes.
  • Sausage Corn Dogs – Breakfast sausages are wrapped in Hungry Jack Pancake Mix and fried corn-dog style, then served with Hungry Jack Syrup for dipping – a fun way to spice up your next brunch.
  • Toffee Icebox Cake – Toffee bits and Hungry Jack Syrup infused in the fresh whipped cream add unique flare. As Kelsey says, it’s the only cake you’ll ever “bake” in your refrigerator!
  • Hashbrown Potato Cups with Sour Cream – Using muffin tins, Hungry Jack Premium Hashbrown potatoes provide a savory base for eggs, sausage, peppers and cheese baked together and perfect for dipping.

“Mealtime offers many challenges for busy families across America but, with Hungry Jack, creativity and unique meal solutions shouldn’t be one of them,” said Maribeth Badertscher, Vice President, Corporate Communications, The J.M. Smucker Company. “Pantry staples like pancake mix, syrup, and instant mashed potatoes offer ways to add a little creativity to any meal occasion and make your hungry family a happy one.”

The Hungry Jack Use Up the Box Recipe Contest begins August 23, 2011 and ends November 2, 2011 and is open to legal residents of the 50 United States and D.C., 18 years and older.  Void where prohibited.  For complete details and Official Rules, visit www.useupthebox.com.

In March 2010, The J. M. Smucker Company announced the sale of and a licensing agreement for Hungry Jack brand potato products to Basic American Foods.  The licensing agreement for Hungry Jack potato products allows Basic American Foods to build on its already successful foodservice business by extending into the retail channel.

About The J.M. Smucker Company

For more than 110 years, The J.M. Smucker Company has been committed to offering consumers quality products that bring families together to share memorable meals and moments.  Today, Smucker is a leading marketer and manufacturer of fruit spreads, retail packaged coffee, peanut butter, shortening and oils, ice cream toppings, sweetened condensed milk, and health and natural foods beverages in North America. Its family of brands includes Smucker’s®, Folgers®, Dunkin’ Donuts®, Jif®, Crisco®, Pillsbury®, Eagle Brand®, R.W. Knudsen Family®, Hungry Jack®, Cafe Bustelo®, Cafe Pilon™, White Lily® and Martha White® in the United States, along with Robin Hood®, Five Roses®, Carnation®, Europe’s Best® and Bick’s® in Canada. The Company remains rooted in the Basic Beliefs of Quality, People, Ethics, Growth and Independence established by its founder and namesake more than a century ago. The Company has appeared on FORTUNE Magazine’s list of the 100 Best Companies to Work For in the United States 13 times, ranking number one in 2004. For more information about the Company, visit www.smuckers.com.

The J.M. Smucker Company is the owner of all trademarks, except Pillsbury, the Barrelhead logo and the Doughboy character are trademarks of The Pillsbury Company, LLC, used under license; Carnation is a trademark of Societe des Produits Nestle S.A., used under license; and Dunkin’ Donuts is a registered trademark of DD IP Holder, LLC, used under license. Borden and Elsie are trademarks used under license.

About Basic American Foods

Headquartered in Walnut Creek, California and privately held, Basic American Foods is one of the world’s leading suppliers of convenience food products, including dry potato and bean products. Founded more than 75 years ago, Basic American Foods serves foodservice distributors, commercial and non-commercial foodservice operators, industrial, wholesale club, and retail customers in domestic and international markets. For more information visit www.baf.com.

Aunt Jemima® Frozen Breakfast, a portfolio brand of Pinnacle Foods Group LLC, announced a new addition to their pancake family today, Oatmeal Pancakes.  The launch of the new Oatmeal Pancakes gives families another hearty breakfast option and reason to gather around the table for a warm breakfast. Made with rolled oats, oat bran and oat flour mixed right into the batter, the new wholesome option from the iconic breakfast brand contains as much fiber as a cup of prepared oatmeal but with the great taste of pancakes.*

“Because we use real ingredients and make every batch from scratch, our Oatmeal Pancakes – and all of our frozen pancakes, waffles and French Toast – taste just like homemade,” says Andy Reichgut, Vice President of Marketing, Pinnacle Foods. “The new Oatmeal Pancakes are made with natural ingredients and provide families with another wholesome Aunt Jemima Frozen Breakfast option that families can feel good about eating without sacrificing taste.”

With four grams of fiber per serving, Oatmeal Pancakes provide the nutritional benefits of real oats in the form of delicious pancakes. Rolled oats and oat bran are a good source of fiber and are well known for their heart-healthy benefits, including lowering total cholesterol and helping to control blood pressure. In addition to reducing the risk of heart disease, the fiber in oats can help with weight control because it makes people feel fuller, longer.**

Aunt Jemima Frozen Breakfast also partnered with celebrity chef Aaron McCargo, Jr., to develop a series of recipes using Aunt Jemima Frozen Breakfast products like his Slamming Bananas Foster featuring the new Oatmeal Pancakes. To view this and other special recipes from Aaron, and to view the latest ‘Live from the Line’ Oatmeal Pancake video, and to get coupons for Aunt Jemima Frozen Breakfast products, visit Facebook.com/AuntJemimaFrozenBreakfast.

*Source: USDA National Nutrient Database for Standard Reference

**Source: American Dietetic Association, eatright.org

About Aunt Jemima Frozen Breakfast

AUNT JEMIMA® has been associated with high quality, great tasting breakfast products for over 100 years. AUNT JEMIMA® Frozen Breakfast offers an easy breakfast solution, with a full variety of homemade-tasting items that can be prepared in minutes in the toaster or the microwave.  AUNT JEMIMA® Frozen Breakfast includes light and fluffy pancakes, warm and delicious waffles, hand-dipped and griddle-cooked French toast, complete single-serve breakfast entrees and portable breakfast sandwiches. AUNT JEMIMA® is a registered trademark of The Quaker Oats Company and is used under license. For more information on AUNT JEMIMA® Frozen Breakfast, log onto www.auntjemimafrozen.com.

About Pinnacle Foods Group LLC

Millions of times a day in more than 85% of American households, consumers reach for Pinnacle Foods brands. We are a leading producer, marketer and distributor of high-quality branded food products, which have been trusted household names for decades. Headquartered in Mountain Lakes, NJ, our business employs more than 4,500 people in North America. We are a leader in the shelf stable and frozen foods segments and our brands hold the #1 or #2 market position in 8 out of 12 major category segments in which they compete. Our Duncan Hines Grocery Division manages brands such as Duncan Hines® baking mixes and frostings, Vlasic® pickles, peppers, and relish, Mrs. Butterworth’s® and Log Cabin® syrups, Armour® canned meats, Nalley® and Brooks® chili and chili ingredients, and Open Pit® barbecue sauces. Our Birds Eye Frozen Division manages brands such as Birds Eye®, Birds Eye Steam fresh®, C&W®, McKenzie’s®, and Fresh like® vegetables, Birds Eye Voila!® meals, AUNT JEMIMA® frozen breakfasts, Swanson® and Hungry-Man® dinners and entrees, Van de Kamp’s® and Mrs. Paul’s® seafood, Lender’s® bagels and Celeste® frozen pizza. Our Specialty Foods Division manages Tim’s Cascade Snacks®, Hawaiian™ Kettle Style Potato Chips, Snyder of Berlin® and Husman’s® in addition to our food service and private label businesses. Further information is available at www.pinnaclefoods.com.

 

More Americans than ever before recognize the health benefits that soyfoods provide for women’s health. Five times as many Americans stated soy is “good for women” in the 2011 Consumer Attitudes about Nutrition survey compared to 2010 (3 percent in 2010 vs.15 percent in 2011). The United Soybean Board conducts the annual survey, now in its 18th year, to guide its educational outreach efforts.

“Many women see improvements with soyfoods in hot flash relief and in the prevention of bone loss,” said Lisa Kelly, MPH, RD, for the United Soybean Board. “Soy is a unique dietary source of isoflavones, which have a mild estrogen-like effect under certain conditions, and soyfoods are also a source for high-quality protein.”

In addition to citing soy’s health benefits as being “good for women/regulating hormones,” consumers also associated other health benefits with soy including that it is a good source of protein (22 percent, up significantly from 16 percent in 2010), is low in fat and may lower cholesterol.

Understanding of ‘Good Fats’ on the Rise

Consumer understanding of the importance of eating “good fats” also rose, up eight percentage points from last year. In this year’s survey, 53 percent of Americans reported that the most effective strategy for improving overall health is to follow a moderate fat diet that chooses “good” fats over “bad” fats, rather than to adopt an overall low-fat diet by reducing all fat intake.

“Both women and men can benefit from a diet that includes a moderate amount of heart-healthy ‘good’ fats,” said Kelly. “Look for poly- and mono-unsaturated fats, which reduce LDL cholesterol, on the label when choosing cooking oils. Try to avoid the ‘bad’ saturated and trans fats. Soybean oil, often labeled as vegetable oil, is a great choice because it has the right fat content, is easy to find at the supermarket and is budget-friendly.”

Other Key Survey Findings

  • There is growing awareness of the health benefits of omega-3 fatty acids. In 2011, 79 percent of Americans reported that they consider omega-3 fatty acids very or somewhat healthy. This represents a dramatic increase from 70 percent four years ago. A new soybean high in omega-3 is in development and expected to be on the market in the next few years.
  • More Americans are consuming soy products than ever before and 37 percent of people noted that they consume soyfoods or soy beverages at least once a month.
  • In a question new to the survey this year, 61 percent of consumers reported that they are at least somewhat concerned about the social and environmental sustainability of foods they eat. Among those who are concerned about sustainability, 70 percent are taking steps to change their habits, including attempting to buy local and/or organic foods and reading labels.

About the Study

USB’s 18th annual Consumer Attitudes about Nutrition was conducted by an independent research firm. The study includes 1,000 random online surveys conducted in January 2011, providing a sample that is consistent the total U.S. population. The study’s margin of error is +/- 1.9 to 3.1 percent, with a confidence interval of 95 percent.

About USB

USB is made up of 69 farmer-directors who oversee the investments of the soybean checkoff on behalf of all U.S. soybean farmers. Checkoff funds are invested in the areas of animal utilization, human utilization, industrial utilization, industry relations, market access and supply. As stipulated in the Soybean Promotion, Research and Consumer Information Act, USDA’s Agricultural Marketing Service has oversight responsibilities for USB and the soybean checkoff.

For more information on the United Soybean Board, visit us at www.UnitedSoybean.org or www.soyconnection.com. Visit us on Facebook: www.facebook.com/UnitedSoybeanBoard. Follow us on Twitter: www.twitter.com/unitedsoy. View our YouTube channel: www.youtube.com/user/UnitedSoybeanBoard

A new study found that both soy and low-fat milk protein intake may reduce blood pressure compared with carbohydrate among people with hypertension (high blood pressure). The findings are published in the Aug. 2 edition of Circulation: Journal of the American Heart Association.

Protein-rich soyfoods have long been seen as heart-healthy additions to the diet and these findings further support this,” said Mark Messina, Ph.D., a nutrition expert, adjunct associate professor in the Department of Nutrition, School of Public Health, Loma Linda University, and the executive director of the Soy Nutrition Institute. “This is good news for the 75 million Americans with elevated blood pressure because even a small decrease in blood pressure, as seen in this study, may have important health benefits.”

Jiang He, M.D., a professor of epidemiology at the Tulane University School of Public Health and Tropical Medicine in New Orleans, led the randomized, double-blind crossover study. The trial involved three phases among 352 adults with pre-hypertension or stage 1 hypertension from September 2003 to April 2008. Participants were divided into three groups and received 40g daily of either soy protein, low-fat milk protein or carbohydrate supplementation for eight weeks each, with a three-week washout period in between each phase.

The primary goal of the study was to test whether a soy protein or low-fat milk protein supplementation would reduce systolic (the top number in a blood pressure reading) blood pressure compared with a complex carbohydrate. Research indicates that even a small decrease, as seen in this study, could lead to a 6 percent reduction in death from stroke, 4 percent reduction in death from heart disease and 3 percent reduction in deaths from all causes.

Soy and Health

The findings from this study support the idea that replacing carbohydrate with soy protein may reduce blood pressure and the notion that vegetable protein intake can be an important part of the diet for the control of high blood pressure. Additionally, Dr. He and colleagues found that soy protein raised good (HDL) cholesterol in comparison to low-fat milk protein and carbohydrate while also lowering bad (LDL) cholesterol more, although the latter finding was not statistically significant.

A number of other recent analyses have examined the effects of soy on blood pressure. Earlier this year, Chinese and American researchers analyzed the results of 27 different clinical trials dating back to 1997, which included a total of 1,608 subjects, and found that soy lowered systolic blood pressure as well as diastolic (the bottom number in a blood pressure reading) blood pressure. Three other analyses published since 2008 also confirmed the blood pressure-lowering effects of soy protein.

Adding Soy to Your Diet

“Soyfoods can be an important component of a healthy diet and studies like this provide further evidence of the impact what you eat has on your overall health,” said nutrition expert Joy Blakeslee, RD. “It’s simple to add soy into your diet with foods like tofu, soymilk, edamame and soynuts.”

The amount of soy protein shown to potentially lower cholesterol is about 25g daily, while the amount needed to lower blood pressure has not been firmly established. In this study, subjects consumed 40g daily, but other studies have suggested lower amounts of soy protein may also be effective in lowering blood pressure.

According to Blakeslee, you can get 25g of soy by adding one ounce of soynuts to trail mix, enjoying a soymilk latte in the afternoon and adding a half of a cup of edamame to your dinner salad. You could also try stir-frying one serving of tofu with vegetables, making a breakfast smoothie with berries and one cup of soymilk and having a half of a cup of edamame as a snack.

About USB

USB is made up of 69 farmer-directors who oversee the investments of the soybean checkoff on behalf of all U.S. soybean farmers. Checkoff funds are invested in the areas of animal utilization, human utilization, industrial utilization, industry relations, market access and supply. As stipulated in the Soybean Promotion, Research and Consumer Information Act, USDA’s Agricultural Marketing Service has oversight responsibilities for USB and the soybean checkoff.

For more information on the United Soybean Board, visit us at www.UnitedSoybean.org or www.soyconnection.com.

Premium teas continue to stand out in the marketplace as the North American Tea Championship, the only independent and professionally-judged tea competition in North America, announced 15 first-place winners in its annual Hot Tea Class / Spring Teas evaluation. The Championship, which took place July 26 – 27 in Las Vegas, Nev., identified the highest quality and best tasting teas from the spring harvest of 2011, which are commercially available.

QTrade Teas & Herbs, one big winner in the competition, took home a total of seven awards (three of which were first place honors) – more than any contender in the Championship. Other tea companies that took a prestigious first-place title include: Dethlefsen & Balk, Inc.; DoMatcha; Florapharm Tea-USA LP; ITO EN, LTD.; Kitchen TLC LLC; Mellow Monk Green Teas; O’Sulloc; Tao Tea Leaf Ltd.; Tea Forte; Teas Etc.; and Walters Bay Bogawantalawa Estates.

In addition, there were several companies that entered the competition for the first time and received honors – either a first, second or third place award – including: Florapharm Tea-USA LP; Kitchen TLC LLC; Sipping Streams Tea Company; Tea Forte; Teatulia 100% Single Garden Teas; and Tumblewood Tea.

Kim Jage, executive vice president of World Tea Media, organizer of the Championship, said, “The North American Tea Championship has evolved into a serious competition for tea. The submissions are of higher quality each year. The entrants are making sure they taste and evaluate their teas before choosing to submit them, and we’re tightening processes as well as tea type definitions. Collectively, participants in the Championship are providing consumers and trade members alike the definition of premium tea.”

First Place Winners (Company, Tea, and Category) include:

  • Dethlefsen & Balk, Inc., Weather Proof, Unflavored Herbal Blends
  • DoMatcha, Genmaicha with Matcha Blend, Blended Green Tea
  • Florapharm Tea-USA LP, Green Tea “Walnut”, Flavored Green Tea
  • Florapharm Tea-USA LP, White Tea “White Cherry”, Flavored White Tea
  • ITO EN, LTD., TEAS’ TEA Matcha, Matcha
  • Kitchen TLC LLC, Cherry Almond Delight, Flavored Fruit Blends
  • Mellow Monk Green Teas, Top Leaf Green Tea, Steamed Green Tea
  • O’Sulloc, O’Sulloc Llohyang, Pan-Fired Green Tea
  • QTrade Teas & Herbs, Earthy Treasure, Puer Tea
  • QTrade Teas & Herbs, Sencha Extra Special, Sencha
  • QTrade Teas & Herbs, Silver Beauty, White Tea
  • Tao Tea Leaf Ltd., Dragonwell, Dragonwell
  • Tea Forte, Herbal Retreat – Blueberry Merlot, Flavored Herbal Blends
  • Teas Etc., Sultry Summer Jasmine, Blended White Tea
  • Walters Bay Bogawantalawa Estates, Walters Bay Tea Estates FF1, Ceylon

A complete list of first, second and third place winners of the North American Tea Championship is available at www.teachampionship.com.

Judges Speak Out on the Championship

Suzette Hammond, education director at Adagio Teas and one of the judges for the recent Championship, said, “As someone who’s been involved with the competition since its inception, one of the most exciting things for me has been seeing the bar for quality go higher and higher, especially during tough years for tea. We’re seeing fewer submissions of teas that are completely out of spec, don’t fit the category at all, or are simply very low quality. Interestingly, we’re seeing some entrants take our feedback to heart, and we’ve seen good teas being entered that just needed a little more work to reach their true potential.”

According to Hammond, the Championship judges give as much commentary as possible on the teas, and if the entrants want to know, they may ask for that feedback. “It’s really encouraging to see the industry work toward a higher standard,” said Hammond. “I’m really inspired and honored by the progress.”

David Walker, president, Walker Tea LLC, another judge in the competition, said, “The number of entries for the North American Tea Championship’s Hot Tea Class/ Spring Teas evaluation were fewer than in the past. The Black Tea categories were, on the whole, plain and disappointing, but this was to be expected given overly dry weather conditions in many areas. All the other categories were sound and generally up to standard. Of special note were the Flavor and Herbal Blend categories; these I found were very much improved with the ‘gap’ between the best and the least preferred closed substantially.”

Walker added, “I would definitely say that as a whole, entries were well selected as reflected in a more uniform range of qualities, which shows that the North American Tea Championship has helped in achieving a truly evenly-selected range of teas from the specialty tea market. I can’t wait for the next Championship and, in the meantime, I’m keeping my fingers crossed for good producing conditions in the future.”

Aaron Vick, a tea buyer at G.S Haly Co. and also a judge, said, “I am encouraged to see the diversity of competition entrants increasing over time. It is exciting to see the interest in the North American Tea Championship broaden and begin to pull in entrants from all different levels of our industry. This seems to show a spreading enthusiasm for the Championship’s mission, to not only reward high quality but to also establish standards for cup character, thereby educating and elevating our entire industry. I hope to see the competition embraced as an institution, through which our industry can discuss, test, taste and come to agreement about what quality means, and finally have those ideas be embodied in the teas that are singled out for recognition in the competition.”

About the North American Tea Championship

At the North American Tea Championship, tea submissions were evaluated blind and through organoleptic analysis of the following characteristics: dry leaf, brewed color, brewed aroma, brewed flavor, brewed mouth-feel, and brewed harmony. An overall numerical value on a 100-point scale was then calculated based on the ratings of each characteristic above. Winners were determined by rank. The next North American Tea Championship will be held in February 2012 in Las Vegas for an evaluation of fall hot teas. Entries will be accepted in January. To inquire about entering the competition, e-mail liz@teachampionship.com.

North American Tea Championship is produced by World Tea Media, which also produces World Tea Expo, World Tea East and World Tea News. Until 2010, the North American Tea Championship was called World Tea Championship, and it was held in-conjunction with World Tea Expo. Today, it is an independent event, judged by professional cuppers, that evaluates premium teas from around the world that are sold in North America. The annual Championship is made up of two classes: Hot Tea and Iced Tea. Each class consists of its own categories and judging panel. The Hot Tea Class is evaluated twice a year: February for fall teas and July for spring teas. The Iced Tea Class is evaluated once a year in May. Winners of the Tea Championship are announced after each respective evaluation. For more information, visit www.teachampionship.com.

Birds Eye®, a portfolio brand of Pinnacle Foods Group, just made it easier and more delicious for Americans to discover the wonder of vegetables at home with four new Steamfresh® Chef’s Favorites varieties. From quality ingredients such as Parmesan cheese and olive oil to new vegetable-rich risottos, Birds Eye is bringing restaurant-style vegetables to the dinner table at home.

“We know that people get excited about vegetable dishes served in restaurants because they are prepared by chefs and taste great,” explains Rodrigo Troni, Vice President of Marketing for Birds Eye. “At Birds Eye, our chefs have created a line of delicious and nourishing vegetable-rich dishes that provide the best of both worlds – restaurant-inspired taste and the convenience of being able to steam and serve in minutes.  Birds Eye is on a mission to help Americans discover the wonder of vegetables and what better way to do so than by offering great-tasting vegetables so families can enjoy them every day at home.”

Birds Eye® Steamfresh® Chef’s Favorites

With a specially designed bag and advanced steaming technology, Birds Eye Steamfresh is a revolutionary way to quickly prepare perfectly cooked vegetables, rice and pasta blends right in the microwave. Birds Eye Steamfresh Chef’s Favorites varieties are available in freezer sections nationwide. Suggested retail price is $2.69 – $3.09 per item.

  • NEW Lightly Sauced Primavera Vegetable Risotto is a creamy risotto, with sweet green peas and tender carrots, with light notes of Parmesan cheese.
  • NEW Lightly Sauced Mushroom & Green Bean Risotto is made rich with savory mushrooms and the crunch of cut green beans.
  • NEW Lightly Sauced Creamed Spinach is all natural and the perfect pairing for a steakhouse dinner at home.
  • NEW Lightly Sauced Roasted Red Potatoes & Green Beans with Parmesan Olive Oil Sauce contains whole green beans and roasted baby red potatoes, lightly tossed in a Parmesan cheese and olive oil sauce.

At Birds Eye, It’s Always Vegetable Season™

Birds Eye helps people discover the wonder of vegetables by making them easy, delicious and accessible for everyone. With more than 40 unique vegetables offered and countless ways to enjoy them, from pure and simple vegetables and steamed varieties, to veggie focused recipes and complete vegetable rich meals, Birds Eye gives consumers limitless possibilities to get vegetables on their plates every day.

Visit www.facebook.com/birdseyevegetables for serving ideas, tips and tools to help make vegetables the star of the plate.

About Birds Eye

Birds Eye® unlocks the wonder of vegetables and makes them accessible and enjoyable to everyone, everyday. Using vegetables picked and frozen at their peak of freshness, Birds Eye® helps Americans make vegetables a meaningful part of everyday life. Providing a range of tasty and exciting solutions that make eating vegetables a memorable taste experience, Birds Eye® has something for everyone: with pure and simple vegetables under the Birds Eye®, C&W®, Freshlike® and McKenzie’s® brand names; Birds Eye Steamfresh® vegetables and vegetable rich blends; and Birds Eye Voila!® complete frozen meals. For more information on Birds Eye® visit www.birdseye.com or www.facebook.com/BirdsEyeVegetables

About Pinnacle Foods Group LLC

Millions of times a day in more than 85% of American households, consumers reach for Pinnacle Foods brands.  We are a leading producer, marketer and distributor of high-quality branded food products, which have been trusted household names for decades.  Headquartered in Mountain Lakes, NJ, our business employs more than 4,500 people in North America. We are a leader in the shelf stable and frozen foods segments and our brands hold the #1 or #2 market position in 8 out of 12 major category segments in which they compete. Our Duncan Hines Grocery Division manages brands such as Duncan Hines® baking mixes and frostings, Vlasic® pickles, peppers, and relish, Mrs. Butterworth’s® and Log Cabin® syrups, Armour® canned meats, Nalley® and Brooks® chili and chili ingredients, and Open Pit® barbecue sauces. Our Birds Eye Frozen Division manages brands such as Birds Eye® vegetables, Birds Eye Steamfresh®, C&W®, McKenzie’s® and Freshlike® vegetables, Birds Eye Voila!® meals, Aunt Jemima® frozen breakfasts, Swanson® and Hungry-Man® dinners and entrees, Van de Kamp’s® and Mrs. Paul’s® seafood, Lender’s® bagels and Celeste® frozen pizza. Our Specialty Food group manages Tim’s Cascade Snacks®, Hawaiian™ Kettle Style Potato Chips Snyder of Berlin® and Husman’s® in addition to our food service and private label businesses. Further information is available at www.pinnaclefoods.com.

 

As the US economy slowly recovers, the wine industry is regaining its momentum to mark the 17th consecutive year of case gains.  This positive direction is directly attributed to the improving economy and the resulting increase in consumer confidence.  Consumers are beginning to spend again and competition in the marketplace is fierce.  According to the Beverage Information Group’s recently released 2011 Wine Handbook, overall wine consumption rose 2.1% to 303.1 million 9-liter cases in 2010.

The dollar’s weaker value has resulted in a good market for exports.  Imports continue to be outpaced by their domestic counterparts.  This trend has been seen over the past several years partially due to currency issues shrinking importers’ margins.  Domestics rose 3.0% to 229.4 million cases, and imported wines lost 0.9% to end the year at 73.6 million cases.  In addition, Australian wines were down by 12.5%, and wine imports from Italy have taken the lead.

According to the 2011 Wine Handbook, consumers are slowly returning to dining out.  Total wine dollars grew to $26.9 billion last year with on-premise accounting for 44.1%.  This is a gain of 2.5% from 2009 and a change from the previous two years when the recession directly effected on-premise sales.

“The future of the wine industry looks bright,” says Eric Schmidt, Manager of Information Services for the Beverage Information Group based in Norwalk, Conn.  “Overall wine consumption is expected to increase over the next five years to 321.9 million cases.”

The 2011 Wine Handbook is the leading source for U.S. wine sales and consumption trends. It includes wine consumption analysis; the top 50 metro markets; supplier performance; advertising expenditures; consumer drinking preferences; and economic/demographic data.

The cost of the 2011 Wine Handbook is $815; handbook with CD is $985. Shipping and handling is $10 for U.S. residents, $20 for all international orders. The handbook and CD can be purchased at www.bevinfostore.com or by calling Cynthia Porter at (630) 762-8709.

About the Beverage Information Group

The Beverage Information Group, a division of M2MEDIA360, serves all segments of the beverage alcohol industry through Cheers, Beverage Dynamics and StateWays magazines, statistical Handbooks, Beverage Research and www.bevinfogroup.com.

 

Skip the drive-through, ditch the take-out menus and put a freshly-cooked, homemade meal on the table before the family can ask ‘What’s for dinner?’  New World Pasta Company, a leading dry pasta manufacturer in the U.S. and the makers of Ronzoni® Pasta, introduces Ronzoni® Quick Cook® pasta, a great-tasting and healthy mealtime option for busy moms looking to make dinner in record time.

Ronzoni Quick Cook pasta is available in three family-favorite shapes – Elbow, Penne Rigate and Rotini – and is the perfect wholesome and delicious dinner time solution that will inspire even the most loyal fast food fans to think twice before picking up the phone or hopping in the car.  Even on the busiest of days, it’s possible to put a hearty meal on the table or check-off several to-do list items in less time than you think.  In only three minutes, the possibilities are endless:

  • Stir up a homemade cheese sauce for a quick No-Bake Mac & Cheese while Ronzoni Quick Cook Elbows are cooking
  • Place leftovers in reusable containers for lunch or a snack on the following day
  • Get a head start on dinner clean-up by clearing the sink of already used dishes

“At New World Pasta, we are committed to helping families simplify meal time so they can spend more time enjoying dinner together and accomplishing other daily goals,” said Dave Heimbecker, Senior Director of Marketing, New World Pasta. “Ronzoni Quick Cook offers families the wholesome home cooked meal they’re looking for and eliminates the need to reach for a take-out menu.”

Ronzoni Quick Cook, a new addition to the New World Pasta family of brands, is now available in supermarkets where you buy Ronzoni® pasta and nationally at Walmart. Each 16-ounce box retails for approximately $1.35 to $1.80.

For more information, store availability and recipes visit http://ronzoni.com.

About New World Pasta Company

New World Pasta, headquartered in Pennsylvania, provides pasta meal solutions for every family member’s taste and diet.  We have something for your whole family, from the whole grain goodness of Ronzoni® Healthy Harvest® and fiber-enriched Ronzoni® Smart Taste® to regional classic, white pasta brands.

New World Pasta has achieved a loyal following over the years with regional brands such as Ronzoni®, Creamette®, San Giorgio®, American Beauty®, Prince®, Skinner® and Light ‘n Fluffy®.  For more information please visit www.newworldpasta.com.

New World Pasta is a wholly-owned subsidiary of Ebro Foods, S.A.; the leading Spanish food group, with interests in rice and pasta products.  It is the world leader in the rice sector and is the world’s number two pasta manufacturer.  Ebro Foods’ other subsidiary in the United States, Riviana Foods Inc., has such well-known brands as Mahatma®, Carolina®, Success®, Minute® and Gourmet House®.

From cocktails to dessert, the bacon trend is making consumers go hog wild. In the forefront of this fad is Salads of the Sea, which recently launched its new Smokey Bacon Crab Dip. Adding even a bit of bacon to any dish gives it a touch of texture and a burst of flavor. So it only seemed natural to combine the trending taste of smoked meat with the classically creamy crab dip; Salads of the Sea’s own version of surf-and-turf.

As an industry leader, Salads of the Sea is one of the only brands currently blending imitation crab meat, cream cheese, bacon and shredded cheddar cheese together in its new pre-packaged container, making it easy to buy, eat, and, if anything’s left, re-seal to enjoy later.

“Consumers can’t get enough of this tasty combination,” said Emily Alfano, director of marketing and new product development for Future Food Brands. “We are very excited to introduce bacon as a new addition to our ingredient lineup, and use it to create a great option for those looking to entertain, or just have a tasty snack.” Searching for this surf-and-turf treat is simple, as it is now available nationwide in grocery store chains.

Salads of the Sea has rebranded and repackaged its delectable dips, salads and spreads. They are now sold in 100 percent recyclable and BPA-free oval containers, which are microwave and dishwasher safe, and allow consumers to “spread the flavor” without any required preparation. This contemporary packaging has been coupled with updated branding, new logos and a new website, as well as the launch of a social media platform with both Facebook and Twitter accounts. Follow Salads of the Sea at facebook.com/SaladsoftheSea/ and twitter.com/SaladsoftheSea to enter contests and stay afloat of the latest announcements, tips, news and recipes.

About Future Food Brands, Ltd.

Founded in 1984, Future Food Brands, Ltd. is a leading manufacturer of innovative, quality seafood based and dairy based dips, salads and spreads distributed under two National brands, Salads of the Sea and Santa Barbara Bay as well as numerous private label brands. Products are sold in Deli, Dairy, Produce and Seafood departments nationwide. Future Food Brands, Ltd. is headquartered near Dallas in Carrollton, Texas.

The majority of moms and teachers who took a recent American Egg Board survey say eggs are “the best” breakfast option, topping cereal, waffles and even oatmeal.(i) As kids head back to school, reestablishing a morning routine can be hectic, but it’s important that breakfast is not forgotten. With just a little know-how, a high-quality protein breakfast of eggs takes just a few minutes.

In fact, 82 percent of moms and teachers agree a high-quality protein breakfast including eggs is the best way for kids to start important days.(ii) Additionally, moms and teachers notice that when their kids or students eat eggs for breakfast, they’re more energetic, more mentally alert and they don’t feel hungry until lunch, an observation supported by a recent study among adolescents which found that a protein-rich breakfast improves appetite control and leads to increased feelings of fullness.(iii)

“Helping kids achieve success on an important day, whether taking a test or playing sports, starts with a high-quality protein breakfast,” says Serena Ball, registered dietitian and partner at Teaspoon Communications nutrition group. “Studies have shown kids who eat breakfast demonstrate improved memory function, improved grades and higher test scores. Eggs are a smart choice because they help kids stay full longer and contain a lot of essential vitamins and minerals – things many other breakfast options can’t always deliver. Plus, eggs are now 14 percent lower in cholesterol with 185 mg each.”

Easy Eggs for Important Days

Even on hectic mornings, eggs can’t be beat. When Chef Jeffrey Saad, Cooking Channel host and father of two, needs to feed his kids fast, he microwaves eggs for his family.

“In the morning rush, parents often turn to less nutritious breakfast options to save time. What they don’t realize is that you can microwave eggs just as quickly as you can fix a bowl of cereal,” says Saad. “In just minutes, anyone can whip up a scrambled egg in a mug, top it with cheese and salsa and feel confident their kids are getting the energy they need for their day. It’s even easier to prepare a dozen hard-boiled eggs on Sunday and give your kids one each morning for a protein boost.”

You can master microwaving eggs this school year and ensure your kids are getting the high-quality protein breakfast they need with these easy recipes:

Kick off the school year right by “Liking” the Incredible Edible Egg on Facebook for special deals, recipes, tips and tricks to make weekday breakfasts easy! For more recipe ideas, visit www.IncredibleEgg.org or @IncredibleEggs on Twitter.

About the American Egg Board (AEB)

AEB is the U.S. egg producer’s link to the consumer in communicating the value of the incredible edible egg™ and is funded from a national legislative checkoff on all egg production from companies with greater than 75,000 layers, in the continental United States. The board consists of 18 members and 18 alternates from all regions of the country who are appointed by the Secretary of Agriculture. The AEB staff carries out the programs under the board direction. AEB is located in Park Ridge, Ill. Visit www.IncredibleEgg.org for more information.

Contact:
Joel Hattis
Edelman
1-855-EGGS411
Joel.Hattis@edelman.com

(i) Impulse Research Survey for American Egg Board. Survey conducted online with a random sample of 1010 moms with kid(s) aged 2-12 and school teachers (723 moms and 287 teachers). Research was conducted in June 2011. Overall sampling error is +/-3% at the 95% rate of confidence.

(ii) Impulse Research Survey for American Egg Board. Survey conducted online with a random sample of 1010 moms with kid(s) aged 2-12 and school teachers (723 moms and 287 teachers). Research was conducted in June 2011. Overall sampling error is +/-3% at the 95% rate of confidence.

(iii) Leidy HJ, Racki EM. The addition of a protein-rich breakfast and its effect on acute appetite control and food intake in ‘breakfast skipping’ adolescents. Int J Obs 2010. Accessed 8/6/2010.

Good news for cheese lovers! Lance®, part of the Snyder’s-Lance, Inc. family, has launched a new variety of cheese-filled Captain’s Wafers. The new Four Cheese Captain’s Wafers are made with two buttery, baked crackers and four kinds of real cheese: cheddar, mozzarella, parmesan and blue cheese.

The new variety replaces Smoke House Cheddar Captain’s Wafers as a result of thorough consumer research, where consumers preferred the Four Cheese blend.

“At Lance we continue to innovate and bring consumers the freshest snacks, made with real cheese,” said Alvaro Trinidad, Senior Brand Manager. “Four Cheese Captain’s Wafers are a delicious, savory snack, any time of day.”

Like all Lance Sandwich Crackers, Four Cheese Captain’s Wafers are made with 0 grams trans fat, no preservatives and no high-fructose corn syrup.

Four Cheese Captain’s Wafers are sold in 8-count homepacks and are available at major grocery retailers and Walmart with a suggested retail of $2.99. For a full list of Lance Sandwich Crackers or to locate a retailer visit www.lance.com or The Official Lance Snacks Facebook page.

About Snyder’s Lance

Snyder’s-Lance, Inc., (Nasdaq-GS: LNCE) headquartered in Charlotte, NC, manufactures and markets snack foods throughout the United States and internationally. The Company’s products include pretzels, sandwich crackers, potato chips, cookies, tortilla chips, restaurant style crackers, nuts and other snacks. Snyder’s-Lance has manufacturing facilities in North Carolina, Pennsylvania, Iowa, Indiana, Georgia, Arizona, Massachusetts, Texas, Florida, Ohio, and Ontario, Canada. Products are sold under the Snyder’s of Hanover, Lance, Krunchers!, Cape Cod, EatSmart Naturals, Jays, Grande, Tom’s, Archway, O-Ke-Doke, and Stella D’oro brand names along with a number of private label and third party brands. Products are distributed widely through grocery and mass merchandisers, convenience stores, club stores, food service outlets and other channels.

YoCrunch®, the fastest growing full-line yogurt maker that packages a wide variety of toppings with their many yogurt flavors, recently launched its first integrated marketing campaign, aimed at increasing brand awareness. The effort, “It’s YoCrunch Time!,” not only brings to life the fun spirit of the brand and the product, but also illustrates the fact that YoCrunch’s unique product is a great snack for any time. Moreover, the campaign represents the first campaign for YoCrunch designed by Fathom Communications since the agency was hired as the brand’s lead marketing and communications agency earlier this year.

“We have a great product with a very loyal following and as we look to broaden our awareness of the brand and grow our consumer base we have decided to embark upon a more aggressive and visible marketing plan,” said Ralph Tschantz, SVP Marketing for YoCrunch. “Fathom brought us a brand idea and communications plan that really captured our product innovation in a way that will resonate with our ‘Mean Well Mom’ target audience and help meet our aggressive growth plans.”

“YoCrunch is a marketer’s dream—a product idea that truly delivers against a clear white space in its category and a brand that has already generated a very loyal, passionate following even without the benefit of a concentrated marketing push,” said Peter Groome, co-founder and CEO of Fathom. “Our job is to capture what drives such a loyal customer base for YoCrunch and to focus that story to the many Moms who have yet to be exposed to the brand.”

YoCrunch has brought real innovation to the yogurt category by being the first to combine toppings like granola, M&M’S® Chocolate Candies, Reese’s® Pieces® candy, OREO® cookie pieces and Butterfinger® candy with their yogurt products which include Fruit Parfait, Greek, Greek Parfait and 100 Calorie products. YoCrunch offers moms and their families a more fun and tasty way to enjoy all of the nutritional benefits of yogurt.

YoCrunch has partnered with Fathom to develop a national communications platform that reinforces both the nutritional and fun aspects of the brand while engaging mothers looking for an “anytime” family snack. “It’s YoCrunch Time!” is 100% digital- and social-media focused, executed with the support of partner agencies The Gary Group (media planning, digital media production), SPM Communications (public and media relations, social media strategy) and Twist (website, social media development).

In a departure from the category conventions, the new campaign engages moms via unique online games tied to coupon offers, as well as ongoing social media content and outreach.  Aimed at encouraging conversation and fun around the brand’s unique offering, the effort also includes dedicated discussion space on the brand’s redesigned Facebook page that invites moms to chat with each other and with the brand, while YoCrunch’s Twitter feed keeps moms engaged with helpful, fun and timely discussion starters. In addition, display advertising drives consumers to the new games and to YoCrunch’s recently redesigned website catering to moms seeking ideas to provide both wholesome and fun snacks to their families. YoCrunch also appeared at the annual BlogHer convention in San Diego, August 5 and 6.

About Fathom:

Fathom is a new breed of advertising agency focused on delivering a wide range of innovative marketing solutions that have the power to transform its clients’ businesses. Fathom’s work covers a wide range of services including experiential, entertainment, promotional and direct-to-consumer advertising for both consumer-facing and B-to-B brands. Fathom was founded in 2001 by two ad agency veterans, Peter Groome and Tres McCullough, and is part of the Omnicom Group. Fathom has offices in New York and Chicago.

About YoCrunch:

YoCrunch® Yogurt provides a break from boring snacking – it’s a fun, healthy snack that allows kids and adults play with their food and receive all the health benefits of yogurt. The YoCrunch Brand is America’s best-selling line of smooth creamy yogurt conveniently packaged together with a wide variety of crunchy mix-ins including granola, M&M’S® Chocolate Candies, Nestle® Crunch® pieces, Reese’s® Pieces® candy, OREO® cookie pieces, and Butterfinger® candy, along with the YoCrunch Fruit Parfait™ line, which launched in 2010, and YoCrunch Greek.  For more information please visit www.YoCrunch.com.

The pursuit of perfect wine and food pairing will be explored at Flavor! Napa Valley, November 17-20, under the guidance of master wine minds and palates that include Karen MacNeil, author of the award-winning “The Wine Bible”; Andrea Robinson, Master Sommelier and author of the top-selling “Everyday Dining with Wine”; Fred Dame, President of the Guild of Sommeliers; and Ray Isle, FOOD & WINE Executive Wine Editor; along with a host of world-renown chefs and artisan food purveyors.

From the opening “Welcome Dinner” at Silverado Resort and Spa featuring Ellen Flora, an expert on the concept of terroir and an educator on wine, food and art at Domaine Chandon, attendees will pick up indispensible tips and insight from many of the world’s most renowned experts on choosing that perfect varietal and vintage with your meal. Michael Chiarello of Chiarello Family Vineyards will speak on “Wine from a Chef’s Perspective,” and David Funaro, Senior Chef Chocolatier at Godiva, joins Karen MacNeil for “A Hedonist’s Ultimate Tasting,” exploring everyone’s favorite pairing – wine and chocolate.

The fun continues over the course of the weekend, with nearly twenty different demonstrations, tastings, pairings and dining experiences that will allow wine experts and chefs to express the basics of wine and food pairing by exploring the components of wine, including weight or body, acidity, residual sugar, tannin, and alcohol, and how those characteristics are used to complement or contrast the sweet, sour, bitter, savory and salty components found in foods. And, ultimately, discovering how environment is also an important factor in the wine and food pairing experience.

“There are no set rules by which wine and food pairing happen,” stated Karen MacNeil, creator and chairman of the Rudd Center for Professional Wine Studies at the Culinary Institute of America at Greystone. “I say it’s wine, food and mood! It’s how you feel, the environment, all conspiring to create something that is delicious to all your senses.”

Napa Valley favorite, Chef Bob Hurley of Hurley’s Restaurant in Yountville, will participate in the ultimate food and wine pairing event, The Appellation Trail: Tasting Napa Valley, held at The Culinary Institute of America at Greystone in St. Helena.  Over 100 wineries from the Napa Valley have been carefully selected and paired with over two-dozen of Napa Valley’s best restaurants, combining the Valley’s unique microclimates and sub-appellations, along with the farm-to-table cuisine of the region. The Appellation Trail showcases how the Napa Valley’s vintners and chefs work in harmony to create magical culinary marriages.  Hurley notes, “…taste the wine, taste the food, and see what you think. It’s all a matter of balance and how balance is represented to your palate – only you can make that determination. It’s what pleases you and tastes good to you.”

During four days of events, master sommeliers and wine experts will take tasters through some of the Valley’s most iconic wines, and a “curated” wine dinner with many of the Napa Valley’s most prominent winemakers will guide guests through the exquisite food pairings at the “Dinner with the Napa Valley Winemakers” held at Silverado Resort and Spa.

Flavor! Napa Valley™ is scheduled for November 17-20. Individual event tickets range from $95 To $250, with most events ticketed at the $95 level. A special “Napa Valley Lover” ticket package is also available at $475, which includes entry into many of the events during the four-day festival, and special Flavor! Napa Valley™ room packages are available at many of the finest Napa Valley hotels and inns.

Tickets for many of the up-close and personal culinary classes and demonstrations are limited, and are available through the Flavor! Napa Valley™ website at www.flavornapavalley.com. For more information on tickets, along with the complete Flavor! Napa Valley™ event schedule, including information on extending your stay in order to experience all that the legendary Napa Valley has to offer, please visit www.flavornapavalley.com, facebook at http://www.facebook.com/FlavorNapaValley, and follow @FlavorNV on Twitter.

Click here to view and download HD Flavor! Napa Valley™ Food & Wine Pairing video, b-roll, and recipe and hi-res photo of Silverado Resort and Spa Chef Jeffery Jake’s Spice-dusted Scallops.

About Flavor! Napa Valley

The 2011 inaugural four-day Flavor! Napa Valley™ Celebration of Wine, Food & Fun is an annual event that features world-class Napa Valley wines alongside regional chefs and/or graduates of The Culinary Institute of America’s culinary education programs. Net proceeds from the event support programs and scholarships at the CIA’s Greystone Campus in St. Helena. The event is hosted by founding sponsors Silverado Resort and Spa and Dolce Hotels in partnership with the Napa Valley Destination Council, The Culinary Institute of America at Greystone, and the Napa Valley Vintners, and is produced by Karlitz & Company.  For more information on visiting the Napa Valley, please go to www.legendarynapavalley.com.

Beech-Nut® is proud to introduce a new line of great-tasting and nutritious baby foods featuring Beech-Nut purees co-branded with Mott’s® applesauce. The new Beech-Nut line is made with natural ingredients and has a great taste that babies will love and moms can trust. Mott’s is the nation’s leading producer of branded applesauce and apple juice, and is known for providing simple, nutritious products for the whole family. The move comes on the heels of recent Beech-Nut partnership announcements with Green Giant® and Chiquita®.

“Since 1842, Mott’s has proudly created delicious and healthy products for adults and children,” said Allison Methvin, director of marketing for Mott’s. “We are thrilled to partner with Beech-Nut to offer moms another convenient and nutritious option for their families.”

Beech-Nut is the #2 ranked baby food brand in the U.S. and introduced the first vacuum-sealed glass jar of baby food in 1931. Eighty years later, Beech-Nut purees are still made with natural ingredients and are exclusively produced in traditional glass jars to naturally lock in essential nutrients and good taste.

“It is our goal at Beech-Nut to continue to create nutritious meals with natural ingredients – including wholesome branded ingredients such as Mott’s applesauce, Chiquita bananas and Green Giant vegetables – that moms know and trust,” said Evan Eckman, chief marketing officer for Hero North America, parent company of Beech-Nut. “We’re proud to have selected varieties of Beech-Nut purees to feature the Mott’s brand. Mott’s shares our lasting commitment to childhood nutrition, superior quality standards, and delicious-tasting foods.”

Trusted by moms since 1931, Beech-Nut baby food is made with only natural ingredients and uses no artificial colors, flavors, or preservatives.

About Beech-Nut

Since 1931, Beech-Nut Nutrition Corporation has been built on a history of innovation and dedication to infant nutrition. Headquartered in Amsterdam, New York, Beech-Nut is the number two leading baby food brand in the United States and is committed to deliver more nutrition for parents and babies. As a subsidiary of Hero AG of Lenzburg, Switzerland, a global leader in consumer goods and infant feeding, Beech-Nut is able to combine resources to continuously improve food and nutrition for infants. For more information visit www.beechnut.com or www.facebook.com/beechnut .

About Hero

Hero, an international brand-focused consumer-foods group, was founded in 1886 in Lenzburg, Switzerland, and is committed to producing high-quality, nutritious products in its core product categories of Infant Nutrition and Fruit. Hero’s operations are based predominantly in Europe, North America and Middle East & Africa and, most recently, China. In 2010, the group generated revenues of in excess of CHF 1.8 billion with over 4,000 employees in more than 30 countries. Dr. Arend Oetker is the majority shareholder.

About Mott’s

Mott’s, a brand of Dr Pepper Snapple Group (NYSE: DPS), is the nation’s leading producer of branded applesauce and apple juice. Since 1842, Mott’s has proudly created delicious and healthy products for adults and children. Mott’s continues to provide “simple solutions” for health and snacking to meet the needs of today’s busy families. Mott’s products include a variety of juice and sauce offerings like Mott’s Plus, Mott’s Natural, Mott’s Medleys juices and Mott’s for Tots juices. DPS is the leader in flavored beverages, marketing Mott’s and 50 other beverage brands throughout North America. More information can be found at www.Motts.com or at www.drpeppersnapple.com.

The proposed 2012 USDA school breakfast and lunch nutrition standards are clear: flavored milk offered in schools, including chocolate, should only be fat-free. Reiter Dairy, part of Dean Foods (NYSE: DF) family of brands, is leading through innovation by introducing TruMoo®, the company’s new fat-free chocolate milk made with 10-15 percent fewer calories, 15-20 percent less sugar, and no high fructose corn syrup.

“We recognize that school nutrition directors need a solution. On one hand, chocolate milk is preferred by children and provides important nutrients that are hard to replace elsewhere on cafeteria trays. On the other hand, we understand the concerns about added sugars,” said Andrea Carrothers, MS, RD, registered dietitian and Nutrition Communications Manager for Dean Foods. “That’s why TruMoo from Reiter Dairy – with the right blend of fresh, local white milk, pure cocoa and sugar – is a great solution. More than half the sugar in TruMoo is lactose, the same natural sugar found in all milk.”

Reiter Dairy successfully reduced up to 6 grams of sugar, or 1.5 teaspoons, per serving compared with its previous varieties. TruMoo contains just 10 grams of added sugar, compared with up to 28 grams in soft drinks and other sweetened beverages. Find more information on TruMoo at www.TruMoo.com or on Facebook and Twitter.

“We’ve been talking with school customers throughout the summer about the new product,” said Bill Riley, General Manager for Reiter Dairy. “Many schools in Ohio will begin serving fat-free TruMoo when students return to school next month, well in advance of the finalization of the USDA guidelines.”

Louise Easterly, Food and Nutrition Supervisor for Kettering City Schools south of Dayton and past president of the Ohio School Nutrition Association, will be serving fat-free TruMoo from Reiter Dairy.

“We’re very excited about the new milk, especially since it has lower sugar and no fat. Chocolate milk receives a lot of unnecessary criticism. When you look at the variety of beverage options these days, there’s just no comparison to the nutritional value of chocolate milk,” said Easterly. “We are especially pleased that we can get a fat-free formula ahead of the USDA requirements. Now, students will get an introduction to the new TruMoo name and fat-free chocolate milk at the same time.”

Jessica Shelly, Food Services Director for Cincinnati Public Schools, knows TruMoo well. Her district worked with another Dean Foods brand, Trauth Dairy, to introduce the TruMoo chocolate milk formula as a pilot last year. Starting this fall, Cincinnati public schools will also convert to the new fat-free variety and milk cartons with the new TruMoo branding.

“We don’t think the students will even recognize a difference between the lowfat and the fat-free milk because TruMoo has such a great ‘mouth feel.’ And even with the reduced sugar, the milk still has a great chocolate flavor,” said Shelly. “Not only did our students love it, but parents did too because we were able to keep chocolate milk on the menu but with a better nutritional profile. With TruMoo, both our white and flavored milk will be fat-free, putting us a year ahead of the USDA regulations.”

School nutrition or food service directors interested in learning about TruMoo can call Dean Foods at 214-721-7766 or email TruMooInfo@deanfoods.com.

ABOUT REITER DAIRY

When Ralph Reiter and his son, Harold, founded Reiter Dairy in 1933, milk sold for eight cents a quart. But the little dairy across the street from the University of Akron grew, nourished by employee pride and enthusiasm. During the 1950s and ’60s, Reiter acquired more than 20 dairies around northern Ohio, and expanded into refrigerated and frozen food products. When they acquired a milk plant and distribution center in Springfield, they were able to expand their market to southern Ohio. Reiter Dairy provides milk, flavored milk, juices, fruit drinks, cottage cheese, sour cream and chip dip to loyal customers throughout most of Ohio and is a member of the Dean Foods family of brands. Visit www.reiterdairy.com for more information.

CONTACT: Dean Foods/Reiter Dairy Communications, Jamaison Schuler, +1-214-721-7766

Sargento Foods Inc. has teamed up with chef and cookbook author Tiffany Collins to reinvent the classic panino during the third annual National Panini Month. Too often, sandwiches are seen as a lackluster meal option. Throughout the month of August, Sargento and Chef Collins encourage food lovers to put a twist on their typical sandwich routines with recipes inspired by quality cheese.

Chef Collins created exclusive recipes, such as Open Faced Eggs Benedict Panini and Island Pineapple Chicken Panini, that pair seasonal ingredients with natural cheese to jazz up the traditional grilled sandwich.  Sargento and Collins invite home cooks to challenge their culinary skills and experiment with flavorful ingredients to expand their panino palate.

“Panini offer many mouth-watering possibilities with zesty sauces, premium natural ingredients and unique flavor combinations. And they’re relatively simple to make, considering how delicious they are,” Tiffany Collins, author of “200 Best Panini Recipes” said.  “For a quality, homemade panino, it’s best to start with a natural cheese, like Sargento sliced natural cheese, that brings real flavor to your sandwich.”

Sargento Deli Style Sliced Cheeses are sliced from 100 percent natural, never-processed cheese and are available in many varieties, including Sharp Cheddar, Baby Swiss and the new Natural Blends Cheddar-Mozzarella.

To celebrate National Panini Month, Collins will judge a panino-making competition at The Culinary Institute of America, hosted by Sargento.  Teams of student cooks will compete before a panel of top judges and their peers to create the best original panino featuring Sargento cheese. The competition will take place at the CIA’s Hyde Park campus during its Welcome Back weekend on August 13.

“A panino is a perfect way to make any meal special or celebrate any occasion, from elegant brunches to casual parties. It’s easy to cook and even allows your guests to customize their meals with flavors suited to their individual palates,” Collins said.

About Sargento Foods Inc.

Sargento Foods Inc. has demonstrated its passion for cheese and cheese-based meal solutions throughout its history. Founded in 1953 in Plymouth, Wis., Sargento is a leading manufacturer, packager and marketer of natural shredded, sliced and snack cheeses, cheese appetizers, ingredients, sauces and other culinary solutions. Sargento is owned and operated by the Gentine family, and has net sales of more than $900 million. For more information, please visit www.sargento.com.

Medifast, Inc., a leading portion-controlled weight-loss program, today announced the launch of 5-calorie pre-measured Medifast Sugar-Free Syrup. Medifast Sugar-Free Syrup is the perfect addition to many Medifast Meals, including the new Medifast Spiced Pancakes. New products are available for purchase at http://www.choosemedifast.com/, through a free Take Shape For Life Health Coach or at a Medifast Weight Control Center.

Medifast Sugar-Free Syrup is just 5 calories and comes in pre-measured packets, making it a perfect complement to many Medifast Meals, as well as a healthy option for those looking for a convenient low-calorie, portion-controlled sugar-free syrup. The new Spiced Pancakes are an addition to the current Medifast Original and Chocolate Chip Pancakes.

“We noticed our customers often asking about a low-calorie and sugar-free syrup to add to their Medifast Meals, so we developed our new Sugar-Free Syrup to increase success on the program and provide a one-stop shopping option,” said Michael S. McDevitt, Chief Executive Officer, Medifast, Inc. “The goal is to provide customers with all the tools necessary to provide long-term weight loss and weight maintenance.”

Medifast Sugar-Free Syrup counts as two condiments for those currently on the Medifast 5 & 1 Plan, while Medifast Spiced Pancakes are completely interchangeable with other Medifast Meals on the Medifast 5 & 1 Plan. Medifast has been recommended by over 20,000 doctors since 1980. Customers can expect to lose up to two to five pounds per week and up to 20 pounds their first month on the Medifast 5 & 1 Plan, in which customers eat five Medifast Meals and one Lean & Green Meal, consisting of lean protein and non-starchy vegetables, each day.

“Medifast’s newest products are based on our research exploring customer preferences. People on the Medifast 5 & 1 Plan or in Transition or Maintenance will love our new, naturally sweetened Spiced Pancakes, especially with our new syrup,” said Lisa M. Davis, Ph.D., PA-C, C.N.S., L.D.N., Vice President of Scientific and Clinical Affairs, Medifast, Inc. “New products like these reflect our dedication to our clients, and our ability to give them what they need and want.”

About Medifast:

Medifast (NYSE: MED) is the leading easy-to-use, clinically proven, portion-controlled weight-loss program. Medifast has been recommended by over 20,000 doctors and used by over one million customers since 1980. It is committed to enriching lives by providing innovative choices for lasting health. Medifast programs have been proven effective through studies by major university teaching hospitals. The company sells its products and programs via four unique distribution channels: 1) the web and national call centers, 2) the Take Shape For Life personal coaching division, 3) Medifast Weight Control Centers, and 4) a national network of physicians. Medifast was founded in 1980 and is located in Owings Mills, Maryland. For more information, log onto http://www.choosemedifast.com.

Mintel Research Consultancy, a service that supports more than 500 of the world’s largest companies with syndicated research and custom research projects, recently conducted a survey to reveal how primary household shoppers feel about high fructose corn syrup (HFCS) in relation to other sugars and sweeteners. Mintel Research Consultancy found that when it comes to product ingredient labels, consumers are more concerned with fat and calorie intake than sugar or HFCS content.

“When reading ingredient labels, shoppers are more focused on fat content and calories than the amount or type of added sugar,” says Erin Murray, senior analyst, Mintel Research Consultancy. “We found that nearly four in ten label readers seek information on fat or calories, compared to just 3% who look specifically for HFCS —and 25% who seek information on sugar content.”

Mintel Research Consultancy also found that consumers are more likely to be limiting fat and calories than sugar and sweeteners. Thirty-seven percent of consumers say they have been limiting or avoiding calories in the past six months. Meanwhile, 20% have been limiting or avoiding fats and oils and 17% report cutting back on products with sugar or added sugar. In comparison, 4% are actively limiting or avoiding HFCS specifically.

“We sought to find out how cognizant consumers are of HFCS, what they’ve heard about HFCS and what efforts they’re making to reduce or limit their intake of HFCS and other sweeteners,” adds Erin Murray. “Sugar and sweeteners in general seem to be a bigger concern than HFCS.”

The Mintel Research Consultancy team is available for custom research projects. Please contact info@mintel.com for more information.

About Mintel

Mintel is a leading global supplier of consumer, product and media intelligence. For nearly 40 years, Mintel has provided insight into key worldwide trends, offering exclusive data and analysis that directly impacts client success. With offices in Chicago, New York, London, Sydney, Shanghai and Tokyo, Mintel has forged a unique reputation as a world-renowned business brand.