Archive for May, 2012

Over 50 new pre-seasoned meat and vegetable items in stores now

El Segundo, CA  (Food News)  Fresh & Easy Neighborhood Market has launched a new range of over 50 pre-seasoned, ready-to-cook items in stores just in time for the summer grilling season. The ‘Ready to Cook’ line includes beef, pork, chicken, fish and vegetable options all pre-marinated or pre-seasoned ready to go straight in the skillet, microwave or on the grill.

Fresh & Easy’s development chefs focused on unique and seasonal flavors when designing the new ‘Ready to Cook’ line and offer cooking recommendations on each package. The range showcases several seasonal ingredients including jalapeños, mangos, oranges and apricots. This announcement comes on the heels of Fresh & Easy’s summer wine expansion.

“As we move into summer, more people are coming together for barbecues, graduations, and picnics and everyone wants to find great deals on quality meats and veggies they can easily throw on the grill,” said Anthony Johnson, Fresh & Easy’s Category Manager for Meat, Fish and Poultry. “Customers can easily and affordably put together a meal with unique flavor combinations with our new ‘Ready to Cook’ appetizers, meats and sides.”

Some of the new fresh&easy ‘Ready to Cook’ products introduced for this summer include:

  • Jalapeno Poppers 9oz – $3.49
  • Stuffed Red Peppers 11oz – $3.99
  • BBQ Bacon & Cheese Patties 1.2lbs – $5.49
  • Sweet Chili & Apricot Pork Chops 1.25lbs – $5.99
  • Tequila & Orange Chicken 1.25lb – $5.99
  • Chili, Pepper & Garlic Barbacoa Beef 1.25lb – $6.99
  • Atlantic Salmon Skewers with spicy orange sauce 12oz – $5.99
  • Mango Chipotle Albacore Tuna 12oz – $6.99
  • Mushroom & Onion Steak Topper 10oz – $2.62
  • Chili Herb Sweet Potatoes 12oz – $3.49
  • Baby Gold Potatoes & Onions with Lemon Herb Butter 15oz – $3.49

As with all fresh&easy brand products, the ‘Ready to Cook’ range contains no artificial colors, flavors, high-fructose corn syrup or added trans fats. Fresh & Easy has never and will never use pink slime or meat glue in any of their products.

About Fresh & Easy Neighborhood Market

Fresh & Easy operates more than 190 stores in Arizona, California and Nevada. All of Fresh & Easy’s products, including the freshly prepared meals, are made with the highest quality ingredients and contain no artificial colors, flavors, high-fructose corn syrup or added trans fats. Fresh & Easy also offers fresh baked goods, meats and produce, as well as favorite national brand products and household items, all at great low prices.

For more information about Fresh & Easy, visit www.freshandeasy.com. Also follow the company on Twitter at www.twitter.com/freshandeasy, and become a fan on Facebook at www.facebook.com/freshandeasy.



Second Annual Forum on Sustainability and Happiness Sheds Light on Water Use, Pricing Pressures

Westlake Village, CA  (Food News)  Last week, Dole Food Company, Inc. (NYSE:DOLE) participated in the second annual Forum on Sustainability and Happiness in Costa Rica. This year, former U.S. President Bill Clinton provided the closing keynote, delivering a message on environmental sustainability.

Dole’s Sylvain Cuperlier, Vice President of Corporate Responsibility and Sustainability introduced the Forum’s roundtable on sustainable agriculture. In this introduction, Cuperlier discussed the potential issues related to pesticide use, the need for a more pro-active response to climate change and the requirement to focus further on water use and soil conservation. He also highlighted some challenges specific to agriculture, like how the increasing market pressure on prices can be a constraint when it comes to extending sustainable production practices.

Cuperlier pinpointed some opportunities for collaboration, as well. Participation in multi-stakeholder initiatives aimed at exchanging best sustainable practices, through the Costa Rican platform and the World Banana Forum, was a central focus.

“Our participation for the second time in the Forum was a great opportunity for Dole to reaffirm our leadership role in sustainability, while highlighting, with full transparency, the challenges and opportunities our industry can encounter along the way,” said Cuperlier. “These events are so valuable because they bring together some many stakeholders, new and established, to discuss issues that span such a wide variety of companies, industries and regions.”

The roundtable’s participants also featured other Dole representatives, including Roberto Vega, Dole’s Director of Sustainability, who provided the audience with more information on the Company’s sustainability programs.

Vega will further discuss Dole’s sustainability initiatives in the working group on Food Security and Sustainable Agriculture at Business for the Environment (B4E) Global Summit 2012, which will take place May 21-22 in Berlin, Germany. B4E is the leading international platform for dialogue and partnership solutions for the environment. The recommendations from the working groups organized in Berlin will be presented as official business input for decision-makers at Rio+20, the United Nations conference on Sustainable Development, which will take place in Rio de Janeiro, Brazil, at the end of June.

About Dole

For more information on Dole’s Corporate Responsibility and Sustainability programs, please visit www.dolesustainability.com and read our latest sustainability newsletter at: http://dolecrs.com/images/crsprint/crsnewsletter.html.

Dole is the world’s largest producer and marketer of high-quality fresh fruit and fresh vegetables, and is the leading producer of organic bananas and producer/shipper of organic pineapples. Dole markets a growing line of packaged and frozen fruit and is a produce industry leader in nutrition education and research. For more information, please visit www.dole.com.

Super Fitness Model & Best Selling Author Jennifer Nicole Lee Reveals Her Feel & Look Good Eats & Treats in “Fun Fit Foodie”

Sexy "Chef" Cookbook Selling Like Hot Cakes

Sexy "Chef" Cookbook Selling Like Hot Cakes

Miami, FL  (Food News)  Jennifer Nicole Lee says she is on a mission to bring sexy back to the kitchen. We caught up with her at her now world famous Fitness Model Factory kitchen, where she was cooking in nothing but an apron, high heels and some racy lacey boy shorts. She donned this close to nothing get up with a theme behind the photo shoot of “You are what you eat”, stating “my point is that I’m showing all my vulnerable best, as I do eat real good gourmet food yet am able to maintain my strong physique, and so many people ask me if I really do look like this all the time, or if my photos are photo shopped, so cooking in the au natural really shuts them up and sets the record straight.”

In Jennifer Nicole Lee’s Fun Fit Foodie cook book, she states that there priceless key secrets that will help all look and feel their very best, while not starving. She steals some ideas from her two earlier books, “Fitness Model Diet Book” and “The Mind Body & Soul Diet Book”, as she always uses a certain fat blasting formula when creating meals. JNL says to always start “with a complex carb, combining it with a muscle feeding lean protein, add some healthy fats, and some fibrous carbs-and your body will have energy and you will glow.” From her “Goof-Proof Grab & Go Breakfast Burrito” to her super cream “Chai Cream of Wheat Topped with Walnuts” she makes sure you enjoy stick to your rib meals. With her expanding name and brand, many major food brands are now seeking out JNL to endorse and mention their products and foods in her up and coming book tour, and appearances. Her Director of Operations Mr. Claude Taylor states that “there isn’t a day that JNL doesn’t cook. She is always trying out new recipes, and our offices daily receives shipments of major food brands pitching her to endorse and represent their food labels. We are very honored that her healthy fun fit foodie message has such traction and many are seeking her out to endorse their products. JNL is passionate about what she shares with her worldwide fan base, so we are now sifting through hundreds of food pitches.”

When asked what the number one secret is to keeping her beautiful body, JNL states “women are seeking to be the most beautiful woman on earth, and its my goal to help the everyday woman feel extraordinary, even when she is cooking in the kitchen. This is the heart and soul of the Fun Fit Foodie brand!”
For more info, please visit http://www.TheFunFitFoodie.tv.

If it’s In the Bowl, It’s Ready Pac! Three Delicious New Varieties for “Brown Bag” Lunches

Ready Pac Adds New Flavors to Popular Bistro Bowl Salad Line

Ready Pac Adds New Flavors to Popular Bistro Bowl Salad Line

Irwindale, CA  (Food News)  Driven by changing culinary consumer preferences, Ready Pac Foods, Inc. is introducing three new varieties to its popular Ready Pac Bistro® Bowl salads. Currently shipping nationwide, the three new salads, with fewer than 230 calories each, are Asian Style, Caesar Lite and Mediterranean.

The single serving bowls will be added to its already extensive line of Ready Pac Bistro® Salad Bowls, which are currently available year-round for consumers. With fewer than 300 calories each, these fresh salad varieties include Chicken Caesar, Chef, Cranberry Walnut, Italiano, Santa Fe Style Caesar, Smokehouse BBQ, Spinach Dijon and Turkey & Bacon Cobb. All Bistro Bowls are available in a convenient bowl, and include dressing and a fork, making it easy for consumers to take the salads on-the-go.

“We are very proud to add three new salad varieties to our popular Ready Pac Bistro® Salad Bowl line,” said Tristan Simpson, director of marketing at Ready Pac. “By adding these new, ready-to-eat salad varieties that follow current culinary trends, we continue to provide our customers with healthy, convenient and great tasting food options.”

Ready Pac has led the charge in the ready-to-eat packaged salad market. The single serve lunch salad segment is growing at plus 18 percent versus a year ago, and Ready Pac Bistro® Bowls give consumers more simple meal solutions, especially for those choosing to bring lunch to work.

“We are seeing that many shoppers are buying Ready Pac Bistro® Bowls on the weekends to stock their fridge with healthy lunch options for the coming week,” said Simpson. “We want to make it easy for our customers to find nourishing, on-the-go meal options, and Bistro Bowls offer gourmet toppings, delicious dressings plus a protein.”

The three tasty new options are each packed with nutrients and savory ingredients:

  • Asian Style Chicken includes romaine and iceberg lettuce, roasted chicken, shredded carrots and cabbage, diced celery and wonton strips with a carrot ginger miso dressing
  • Mediterranean packs romaine lettuce, garbanzo beans, green olives, sundried tomatoes and feta cheese, paired with roasted red bell pepper vinaigrette
  • Caesar Lite brings together chopped romaine, roasted chicken, crunchy flatbread and shredded parmesan cheese with yogurt Caesar dressing

For complete information on ingredients in each Ready Pac Bistro® Salad Bowls and to view the nutrition label visit http://www.readypac.com/product-category/bistro/.

COMPANY BIO: California-based Ready Pac is a premier producer of convenience fresh foods including fresh-cut produce. With processing facilities throughout the United States, Ready Pac’s award-winning salads, snacks, fresh-cut fruit and vegetables are distributed in supermarkets and restaurant chains across North America. For more information, you can find us…
On the Web: http://www.readypac.com
On Facebook: http://www.facebook.com/Readypacfoods
On Twitter: @ReadyPacTweets

Frito-Lay Executive Chef Stephen Kalil Provides Simple Tips and Recipes to Get a Summer Party Started

Frito-Lay Executive Chef Stephen Kalil Provides Simple Tips and Recipes to Get a Summer Party Started

New York, NY  (Food News)  Memorial Day weekend marks the season of summer and all types of celebrations. For consumers planning a Memorial Day party, Father’s Day backyard get-together, a grandiose graduation bash, or a simple family dinner outdoors, planning the menu for a summer festivity can be very challenging.

Frito Lay Executive Chef Stephen Kalil shares his favorite mouth-watering summer foods, recipes and tips to help summer celebrations stand up to the heat.

Video, recipes and photos are available to download and share at http://magicbulletmedia.com/MNR/FritoLayFlavorKitchen/

Chef Stephen gives these tips and more:

  • Shopping and pre-event prep – How pre-planning can help lessen any unexpected stress
  • Selecting the best menu to appeal to all of your guests
  • Make delicious dishes for even the pickiest eaters
  • Best set up for your workspace – How setting up your workspace can lead to a quick clean up
  • Memorial Day cooking tips – How the pros make celebrating a cinch
  • Recipes – Chef Stephen will share 3 new recipes inspired by Frito Lay chips and flavors

About Chef Kalil

Stephen Kalil is the Executive Research Chef at Frito-Lay’s Culinary Innovation Center. Stephen oversees a team of chefs and food scientists who apply culinary arts, science and technology together in a discipline known as “culinology” to translate hot trends in food into snacks and approaches them as a culinary experience. Chef Stephen is both a Certified Executive Chef (CEC) with the American Culinary Federation and a Certified Research Chef (CRC) with the Research Chefs Association, where he currently serves as president of the association.

He has been featured on the Food Network’s Unwrapped, is regularly featured in industry publications such as Culinology, Flavor and the Menu and Prepared Foods magazines. Although he ultimately found his creative outlet in the kitchen, Stephen also earned a bachelor’s degree in music from Berklee College of Music in Boston, and continues to play the piano and compose music at home, in Dallas, Texas.

52 vegetarian dishes featured, largest selection at sea

Seattle, WA  (Food News)  Holland America Line has introduced a new alternative, vegetarian-only menu, as well as 30 new vegetarian dishes to their main dining room menu, furthering the line’s commitment to providing exceptional dining experiences for all guests.

Holland America Line’s award-winning Master Chef Rudi Sodamin has designed an exclusive 22-dish vegetarian and vegan menu that highlights vegetables and other naturally healthy ingredients in vibrant, flavorful culinary selections. The alternative menu includes a full range of appetizers, salads, soups and main entrees, and is available upon request at no extra cost for lunch and dinner in the main dining room aboard all 15 ships in the fleet.

“Many more people are choosing a vegetarian culinary experience, yet the options can be limited,” said Richard Meadows, Holland America Line’s executive vice president of marketing, sales and guest programs. “By offering a complete vegetarian-only menu and the largest vegetarian selection at sea, we are ensuring that all guests can take part in an exceptional dining experience while cruising with Holland America Line.”

The savory collection of dishes on the new vegetarian-only menu include Portobello Mushroom and Chipotle Quesadillas, Vietnamese Vegetable Spring Rolls, Curried Vegetable Empanadas, Spicy Lentil and Garbanzo Salad, Sweet and Sour Vegetable Tempura, Vegetable Jambalaya, Grilled Vegetable and Tofu Kebobs, and Baked Cheese Polenta with Mushrooms and Artichoke Hearts.

In addition to the new vegetarian-only menu, 30 new vegetarian dishes will be added to the main dining room menu. These offerings also will be featured as a second vegetarian option in the casual Lido buffet during lunch. Additionally, every dinner menu will now offer guests the option of one appetizer, one soup or salad, and at least one vegetarian entrée each evening, increasing the total number of vegetarian options on board to 52 delectable dishes.

Some of the newly expanded vegetarian selections on the main dining room menu include Corn and Zucchini Pancakes served with Southwest-style cous cous salad, Asparagus and Zucchini Torte with wild rice and sun-dried tomato coulees, Carrot and Parmesan Risotto topped with a lemony arugula salad and crispy carrot ribbons, and Grilled Eggplant and Bell Pepper Masala braised in yogurt with Indian spices and served with coconut-pistachio basmati rice.

Extraordinary culinary experiences are a hallmark of every Holland America Line vacation. Aboard each cruise, guests can choose from an array of dining options — from gourmet-quality fare served in the elegant Pinnacle Grill to casual food favorites served buffet-style in the relaxing Lido Restaurant.

For a full listing of Holland America Line’s culinary offerings, visit  http://www.hollandamerica.com/cruise-vacation-onboard/Dining.action.

For more information on cruising with Holland America Line, contact a professional travel agent, call 1-877-SAIL-HAL (1-877-724-5425), or visit www.hollandamerica.com.

Find Holland America Line on Twitter, Facebook and the Holland America Blog.  Access all social media outlets via the Online Communities quick link on the home page at www.hollandamerica.com.

About Holland America Line [a division of Carnival Corporation and plc (NYSE: CCL and CUK)]

Holland America Line’s fleet of 15 ships offers more than 500 cruises to 350 ports in more than 100 countries, territories or dependencies. Two- to 110-day itineraries visit all seven continents and highlights include Antarctica, South America, Australia/New Zealand and Asia voyages; a Grand World Voyage; and popular sailings to ports in the Caribbean, Bermuda, Alaska, Mexico, Canada/New England, Europe and Panama Canal.

Fleetwide, the company features Signature of Excellence enhancements, a commitment totaling more than $525 million, that showcase the Culinary Arts Center presented by Food & Wine magazine — a state-of-the-art onboard show kitchen where more than 60 celebrated guest chefs and culinary experts provide cooking demonstrations and classes — Explorations Café powered by The New York Times, Digital Workshop powered by Windows, teens-only activity areas and all new stateroom amenities highlighted by flat-panel TVs and plush Euro-top Mariner’s Dream Beds.

World’s Leading Cruise Lines

Holland America Line is a proud member of World’s Leading Cruise Lines. Our exclusive alliance also includes Carnival Cruise Lines, Cunard Line, Princess Cruises, Costa Cruises and Seabourn. Sharing a passion to please each guest and a commitment to quality and value, World’s Leading Cruise Lines inspires people to discover their best vacation experience. Together, we offer a variety of exciting and enriching cruise vacations to the world’s most desirable destinations. Visit us at www.worldsleadingcruiselines.com.

Only 1 in 5 steaks qualify for Walmart’s USDA Choice Premium Beef label

Bentonville, AR  (Food News)  Got a taste for grilling? Almost eighty-six percent of households own an outdoor barbecue, grill or smoker. This year, meats, especially steak (83 percent), top the list of the most popular foods prepared using a grill.* Customers across the country can now enjoy Walmart’s premium selection and wide assortment of top quality USDA Choice steak, including T-bone, NY Strip, Filet, Ribeye, and Top Sirloin, at a great price. This new steak offering is available in Walmart stores nationwide just in time for the busy summer grilling season.

“Walmart now offers top quality USDA Choice steaks at a great price,” said Scott Neal, vice president of fresh meat and seafood for Walmart U.S. “We encourage customers to try the new USDA Choice steaks at Walmart’s everyday low prices, even if they haven’t considered Walmart for their steaks in the past. We believe in our new steak so much that we’re offering a full refund if a customer is not pleased.”

Walmart selects the best USDA Choice cuts, tender-ages the steak to perfection, and, as we do with all our steaks, makes sure it undergoes rigorous USDA inspections for quality and safety. In fact, only 1 in 5 steaks are good enough to be called Walmart Choice Premium Beef.

100% Money Back Satisfaction Guarantee

Ready to put your taste buds to the test? Walmart is so confident that customers will love the top quality USDA Choice steaks that the retailer offers a 100% Money Back Satisfaction Guarantee. If customers aren’t fully satisfied, they can just bring back the receipt for a complete refund.

Why Choose Steak at Walmart:

  • High Quality. Walmart selects each and every steak. And, only 1 in 5 steaks qualify for the retailer’s USDA Choice Premium Beef label.
  • Excellent Taste. Perfect marbling in these cuts makes them extra juicy and flavorful.
  • Expertly Aged. All of Walmart’s steaks are aged for excellent flavor and tenderness.

Walmart Partners with Kingsford® Charcoal and Coca-Cola® for the Walmart Choice Steak Challenge

Walmart is conducting a multi-city search for the chef with the best steak-grilling skills in the country; the Walmart Choice Steak Challenge presented by Kingsford Charcoal and Coca-Cola will determine who grills the best steak in town. Each chef will be firing up grilled rib eyes, allowing shoppers the chance to decide which chef moves on to the May 22nd New York City finale.  All events will take place in Walmart parking lots and be judged by shoppers, who will get to try the steak and wash it down with a refreshing Coca-Cola Zero, free of charge. One finalist from each of the eight cities including Tampa, Miami, Houston, San Antonio, Dallas, St. Louis, Nashville and Atlanta, will be selected to compete in New York City on May 22nd, for top honors in a contest judged by champion pit master Chris Lilly and other food experts.

To learn more about Walmart’s new steak offerings, including images, recipes and tips, please visit www.walmart.com/steak and www.Grilling.com.

About Walmart

Wal-Mart Stores, Inc. (NYSE: WMT) serves customers and members more than 200 million times per week at over 10,000 retail units under 69 different banners in 27 countries. With fiscal year 2012 sales of $444 billion, Walmart employs 2.2 million associates worldwide. Walmart continues to be a leader in sustainability, corporate philanthropy and employment opportunity. Additional information about Walmart can be found by visiting http://walmartstores.com, and on Facebook at http://facebook.com/walmart and on Twitter at http://twitter.com/walmart. Online merchandise sales are available at http://www.walmart.com and http://www.samsclub.com.

*Source: Hearth Patio & Barbecue Association’s 2012 State of the Barbecue Industry Report

The Town of Frisco hosts 60 teams at the national barbecue contest June 14-16, 2012

Frisco, CO  (Food News)  Frisco takes barbecue to a whole new level with the 19th Annual Colorado Barbecue Challenge June 14-16, 2012. This Kansas City Barbecue Society sanctioned event attracts more than 60 teams from across the country to compete for top honors as the best barbecuer in the Rockies. Attendees will enjoy many activities, including pig races, a 5K Bacon Burner run, live music, an exclusive chef demo and a Breckenridge Distillery Whiskey Tour with a private tour of winning barbecue teams.

“The Colorado Barbecue Challenge offers many outdoor activities for the entire family,” said Suzanne Lifgren, marketing director for Town of Frisco. “It’s the perfect way to celebrate Father’s Day weekend in the mountains, especially with a ticket to the Breckenridge Whiskey Rub It, Smoke It, Sip It BBQ Tour.”

This year the Colorado Barbecue Challenge will offer even more outdoor fun with the first Bacon Burner, a 5K run on Saturday, June 16th at 9:30 a.m. Registrants will receive a signature Barbecue Challenge t-shirt and beer coupons to use during the event. There are plenty of activities for all ages, and with free admission, it’s the perfect time to get outdoors and enjoy barbecue. Attendees can purchase hog-back bucks, Frisco’s BBQ currency, to pay for food and drinks and use them at participating retail stores and restaurants along Main Street.

In addition to the family fun, attendees will have a chance to enjoy an exclusive chef demo with Jenna Johansen at the Viking kitchen gazebo for a select group of guests. Johansen is a contestant on Bravo TV’s new hit show “Around the World in 80 Plates” and is the former executive chef of Dish.

For inspiring barbecuers and whiskey lovers, the Breckenridge Whiskey Rub It, Smoke It, Sip It BBQ Tour will show participants how to prepare various meats while sipping on whiskey. Tickets for tour can be purchased online, and each ticket will come with a bottle of whiskey, signature shirt and complimentary whiskey during the tour. To purchase a ticket for this showcase event, visit www.friscobbq.com.

Proceeds from the event benefit more than eight non-profits, including Advocates for Assault, Summit County Restaurant Association, High Country Conservation, Summit Independent Business Alliance, Mountain Mentors, Women of the Summit, and ProStart, a statewide program providing scholarships to Summit High School students that aspire to have a career in the hospitality industry.

For more details about the Colorado Barbecue Challenge, lodging specials and activities, visit www.friscobbq.com or call 1-800-424-1554.

Tostitos Partners with Entertaining Guru Courtney Dial-Whitmore to Debut “Tostitos Fiesta 411”

Plano, TX  (Food News)  To celebrate the introduction of Tostitos Thins tortilla chips, the latest addition to the Tostitos family, PepsiCo’s Frito-Lay division has kicked off a partnership with entertaining expert Courtney Dial-Whitmore for a new online resource — Tostitos Fiesta 411 — for planning and creating perfect at-home cantina-style parties, complete with the perfect snacks. Available exclusively at Target stores nationwide for a limited time, Tostitos Thins tortilla chips are lighter textured and thinner than regular Tostitos tortilla chips, and bring an authentic cantina experience to the comfort of home in two flavors, Lime & Salt and TexMex.

“Tostitos Fiesta 411,” which comes to life as a dedicated tab on the Frito-Lay Facebook page, is a festive, online resource where hosts and hostesses can access a range of exclusive, summertime party-planning ideas right at their fingertips. Dial-Whitmore, founder of the popular entertaining website Pizzazzerie.com, will help fans create their own stylish, personalized fiestas — complete with cantina-inspired cocktails, crowd-pleasing appetizers and festive decor and party favors – perfect pairings with Tostitos Thins tortilla chips.

“Tostitos knows how to party, so bringing the brand’s social flare together with an expert like Courtney Dial-Whitmore is the perfect way to prepare for a fun-filled summer,” said Christina Menendez, senior director of marketing, Frito-Lay North America. “Combining expert party pointers with our new Tostitos Thins chips is a sure way to bring the fiesta home.”

The debut of the party-planning tool is timed with the introduction of the new Tostitos Thins tortilla chips, which are made from corn that is stone-ground for a light and crispy texture and then lightly dusted with special seasonings to create the two flavors. Tostitos Thins tortilla chips are now available exclusively at Target stores nationwide through mid-July. While their authentic flavors can stand on their own, they are perfect for pairing with party beverages, as well as dips and appetizers.

“Party season is now upon us, so I was thrilled to join forces with Tostitos to kick off the fiesta in a way that is easy and fun,” said Courtney Dial-Whitmore. “Entertaining is my passion, and I know the same can be said for Tostitos, so it was a natural partnership I hope everybody enjoys.”

The Tostitos Fiesta 411 Facebook tab is available at www.facebook.com/FritoLay.

About Tostitos

The Tostitos brand is one of the many brands that make up Frito-Lay North America, the $13 billion convenient foods business unit of PepsiCo (NYSE: PEP), which is headquartered in Purchase, NY.  In addition to Frito-Lay, PepsiCo business units include Pepsi-Cola, Quaker Foods, Gatorade and Tropicana. Learn more about Frito-Lay at the corporate Web site, http://www.fritolay.com/, the Snack Chat blog, http://www.snacks.com/ and on Twitter at http://twitter.com/fritolay.

About PepsiCo

PepsiCo offers the world’s largest portfolio of billion-dollar food and beverage brands, including 19 different product lines that generate more than $1 billion in annual retail sales each. Our main businesses — Quaker, Tropicana, Gatorade, Frito-Lay, and Pepsi Cola — also make hundreds of other enjoyable and wholesome foods and beverages that are respected household names throughout the world. With net revenues of approximately $60 billion, PepsiCo’s people are united by our unique commitment to sustainable growth by investing in a healthier future for people and our planet, which we believe also means a more successful future for PepsiCo. We call this commitment Performance with Purpose: PepsiCo’s promise to provide a wide range of foods and beverages for local tastes; to find innovative ways to minimize our impact on the environment, including by conserving energy and water usage, and reducing packaging volume; to provide a great workplace for our associates; and to respect, support, and invest in the local communities where we operate. For more information, please visit www.pepsico.com.

Oakville, ON  (Food News)  Tim Hortons has called upon the pork industry and our suppliers to eliminate gestation stalls for sows and to develop clear plans and timelines by the end of the year to phase out these housing systems. We have also set a goal of purchasing at least 10 per cent of our eggs, representing significantly more than 10 million eggs, from enriched hen housing systems by the end of 2013.  We plan to actively evaluate the industry’s capacity to provide eggs from enriched housing systems, and to progressively increase our commitment beyond 2013 as additional supply becomes available.

The Company intends to give preferred sourcing to pork suppliers who have clearly documented plans to phase-out the use of gestation stalls, and egg suppliers working to phase-in enriched hen housing systems.  Tim Hortons will share next steps in early 2013, after reviewing industry plans and having further dialogue with the egg and pork industries and other animal welfare stakeholders.

“We’re calling for an end to gestation stalls for sows and to significantly increase the use of alternative housing systems for hens. We believe there are better, more humane and sustainable housing systems that can improve the quality of animals’ lives. Striking a balanced, realistic solution for the farming community, which will need to make significant investments in new buildings, is also essential, and we fully recognize this will take time,” said Paul House, president and CEO, and executive chairman, Tim Hortons Inc.

In addition to these major commitments, Tim Hortons is planning other animal welfare initiatives.  In 2012, we will commission scientific, fact-based animal welfare research with leading academic institutions on sustainable, humane animal housing systems.  Further, we plan to call for a North American-wide summit of restaurant companies interested in the humane treatment of animals in the restaurant industry supply chain.

“We hope and expect that our initiatives can help speed up the process by which farmers and producers will phase out gestation stalls for sows and move to alternative hen housing systems, so they can in turn meet industry and guest demand for such products,” added House.

These new initiatives build on our commitments announced earlier this year to source at least one per cent of eggs in our supply chain from enriched hen housing systems, and to work with the pork industry to develop long-term, realistic improvements in pork housing systems.  Tim Hortons is committed to achieving meaningful and sustainable progress in animal welfare in a way that reflects the Company’s and our guests’ values.

“The Canadian Federation of Humane Societies congratulates Tim Hortons on recognizing the importance of good animal welfare by calling on its suppliers to eliminate the use of gestation stalls,” said Barbara Cartwright, CEO, CFHS. “The CFHS supports all efforts and commitments towards the sustainable implementation of carefully designed and managed alternatives to conventional confinement housing systems.”

Currently, the egg and pork industries do not have enough hens in enriched housing or sows not housed in gestation stalls to meet the restaurant industry’s needs on a viable scale.  Most hens and sows are not housed in these systems. 

It is estimated that 97 per cent of egg-laying hens in North America are housed in non-enriched cages.  It is estimated that more than 70 per cent of breeding sows in the U.S. are housed in gestation crates, while estimates are unknown for Canada as the pork industry has been downsizing over the last number of years. Enriched hen housing systems allow for natural hen behaviours such as nesting, scratching and perching, and similar housing systems are already the standard in the European Union.  In the United States, pending approval, legislation will require the phase in of enriched hen housing systems over a 15-18-year period.

About Tim Hortons

Tim Hortons is one of the largest publicly-traded restaurant chains in North America based on market capitalization, and the largest in Canada. Operating in the quick service segment of the restaurant industry, Tim Hortons appeals to a broad range of consumer tastes, with a menu that includes premium coffee, espresso-based hot and cold specialty drinks including lattes, cappuccinos and espresso shots, specialty teas, fruit smoothies, home-style soups, fresh sandwiches, wraps, hot breakfast sandwiches and fresh baked goods, including our trademark donuts. As of January 1st, 2012, Tim Hortons had 4,014 systemwide restaurants, including 3,295 in Canada, 714 in the United States and five in the Gulf Cooperation Council. More information about the Company is available at www.timhortons.com.