Archive for April, 2013

Bosco’s New Mocha Syrup Is the First of Its Kind Made with Real Coffee Extract and Cocoa; Now Available in Wal-Mart Stores in the Eastern U.S.

Towaco, NJ  (Food News)  For the first time in nearly a decade, Bosco (www.BoscoWorld.com), America’s most beloved chocolate syrup, today announced its new flavor: Bosco Mocha . Bosco Mocha is the first-of- its-kind syrup made with real coffee extract and cocoa.

The company is debuting its new flavor in more than 530 Wal-Mart Stores in 12 Eastern states including Maine, New Hampshire, Vermont, Rhode Island, Connecticut, New Jersey, New York, Pennsylvania, Massachusetts, Maryland, Virginia and West Virginia.

Wal-Mart currently carries Bosco chocolate syrup.

Like the original, Bosco Mocha comes in a 22 ounce squeeze bottle, is all-natural and vitamin-fortified. It’s perfect on ice cream, in milk shakes, coffee and more.  Wal-Mart sells Bosco for $1.98.

“This is our first new flavor in nearly a decade and we’re thrilled to be the first to create a syrup that combines real coffee and cocoa to create an authentic mocha flavor,” says Scott Sanders , vice president, Bosco. “We’re confident that Bosco Mocha will be almost as popular as Bosco Chocolate.”

Created in 1928, Bosco Chocolate Syrup is sold Worldwide. In fact, nearly a year ago, Bosco Chocolate made its Wal-Mart debut introducing a younger generation to America’s favorite syrup. In addition as part of its brand extensions, Boscoalso introduced a line of all-natural premium 3.5 ounce milk chocolate bars. The MSRP is $1.99 to $2.49. http://www.praimgroup.com/shop/

With a long and iconic Hollywood history, BoscoChocolate Syrup was used as fake blood in the shower scene in Alfred Hitchcock ‘s Psycho (1960) and in Night of the Living Dead (1968). In addition, Shrek® declared his love for Bosco, but its best known from the Seinfeld episode titled “The Secret Code,” where George Costanza reveals his ATM pin “Bosco” to J. Peterman’s mother on her deathbed, who in turn repeats the word as she dies.

Bosco Syrup also can be found in other large and independent retailers nationwide including Shop Rite, A&P, Pathmark, Cost Plus World Market, Stater Bros and select Publix, and HEB stores among others. For more information, please visit www.BoscoWorld.com.



New Research Suggests High-Protein Breakfast with Lean Pork Leads to Voluntary Reduction in Mid- to Late-Day Snacks Full of Unwanted Fat and Sugar Calories

Des Moines, IA  (Food News)  Teenage boys and girls who chronically skip breakfast have a new and tasty weapon in the fight against obesity. A new, 12-week study presented this week at Experimental Biology from researchers at the University of Missouri suggests that eating a protein-rich breakfast – one that includes lean ham or pork sausage – reduces daily hunger, increases daily fullness, improves morning blood sugar control, and, perhaps most importantly, leads to less, latter-day snacking thus reducing calories from fat and sugar.[1]

“Nutritionists always tout the importance of breakfast, but now we understand just how powerful choosing to eat lean protein, like pork sausage or ham, at breakfast can be for teen breakfast skippers in particular,” said study lead Dr. Heather Leidy , Assistant Professor in the Department of Nutrition & Exercise Physiology at the University of Missouri. “Based on this research, taking the time each morning to eat a healthy breakfast – one consisting of about 40 percent of calories from carbohydrates and 40 percent of calories from protein – leads to reduced snacking later in the day thanks to the satiating effects of protein early in the day.”

As many as 20 to 30 percent of adolescents in the United States do not eat breakfast at all and are dubbed “breakfast skippers,”[2] a habit associated with excess body weight, according to the 2010 Dietary Guidelines for Americans.[3] The teens who were assigned to eat a high protein breakfast experienced a decreased intake of approximately 400 calories later in the day. However, those who continued to skip breakfast as well as those who ate the same number of calories for breakfast but had much less protein did not reduce daily intake. This 400 calorie decrease in the high protein breakfast group was due to voluntarily eating fewer high-fat/high-sugar snacks in the late afternoon and evening; that is, the teens just chose to eat less on their own without any external restrictions or guidance to do so.

Both breakfast groups, totaling 54 teenage boys and girls, consumed 350 calorie meals.  However, the lower protein group consumed high carbohydrate ready-to-eat cereals whereas the high protein group consumed meals containing foods such as pork and egg burritos, lean ham with protein-rich pancakes and raspberry syrup, or protein-rich blueberry waffles with syrup and a pork sausage patty.  Both had the same amount of fat (about 20% of total calories) in their breakfasts.

These new findings in teen breakfast skippers is consistent with past research in adult men that demonstrated the benefits of including lean pork in three daily meals, not just at breakfast, as a way to reduce late-night desires to eat, increase feelings of fullness, and decrease distracting thoughts about food.[4], [5] This new study also is consistent with a similar study conducted by the same University of Missouri researchers suggesting a breakfast high in protein significantly improves appetite control and reduces unhealthy, evening snacking for overweight or obese adolescent females.[6]

“Increasing evidence suggests that incorporating lean pork into the diet can help with appetite control and body weight management, while also providing key nutrients that growing teens and adults alike need in their daily diet,” added Dr. Leidy.

More than just a good source of protein, lean pork also provides several vitamins and minerals including thiamin, phosphorus, zinc, selenium, niacin, vitamin B6, and vitamin B12.[7] Plus, today’s most popular cuts have 16 percent less total fat and 27 percent less saturated fat than they did 20 years ago. Cuts of pork that come from the loin – including chops and roasts – and 96 percent lean ground pork are the leanest cuts of pork available.

About The National Pork Board

The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management.

[1] Leidy H, Hoertel H, Douglas S, Shafer R.  Daily addition of a protein-rich breakfast for long-term improvements in energy intake regulation and body weight management in overweight & obese ‘Breakfast Skipping’ young people. Experimental Biology; April 2013.

[2] The American Academy of Pediatrics, HealthyChildren.org. The Case for Eating Breakfast. Accessed December 28, 2012 from http://www.healthychildren.org/English/healthy-living/nutrition/pages/The-Case-for-Eating-Breakfast.aspx

[3] U.S. Department of Agriculture, U.S. Department of Health and Human Services. The Dietary Guidelines for Americans, 2010, pg. 19. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/PolicyDoc.pdf

[4] Leidy H, Tang M, Armstrong C, Martin C, Campbell W. The effects of consuming frequent, higher protein meals on appetite and satiety during weight loss in overweight/obese men. Obesity. 2011; 19:818-824.

[5] Leidy H, Bossingham, M, Mattes R, Campbell W. Increased dietary protein consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. British Journal of Nutrition. 2009; 101(6):798-803.

[6] 1. H. J. Leidy , L. C. Ortinau , S. M. Douglas , H. A. Hoertel . Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation in overweight/obese, ‘breakfast-skipping,’ late-adolescent girls. American Journal of Clinical Nutrition, 2013; 97 (4): 677 DOI: 10.3945/ajcn.112.053116.

[7] Murphy M, Spungen J, Bi X, Barraj L. Fresh and fresh lean pork are substantial sources of key nutrients when these products are consumed by adults in the United States. Nutrition Research. 2011; 31(10):776-83.

Donations Critical in This Difficult Economy; Effort Will Help Feed Needy Families in All 50 States

Washington, DC  (Food News)  The National Association of Letter Carriers (NALC) will conduct its 21st annual food drive to combat hunger on Saturday, May 11. Letter carriers will collect non-perishable food donations on that day as they deliver mail along their postal routes.

It is the nation’s largest single-day food drive, and is held annually on the second Saturday in May in 10,000 cities and towns in all 50 states, the District of Columbia, Puerto Rico, the Virgin Islands and Guam.

Last year, letter carriers collected 70.7 million pounds of food donations along their postal routes, bringing the total to 1.2 billion pounds for the NALC’s food drive, which began in 1992.

“We’re honored to be able to help people in need by leading an effort that brings out the best in so many Americans,” NALC President Fredric Rolando said. “Six days a week, letter carriers see first-hand the needs in the communities where we work, and we’re committed to helping meet those needs.”

The Stamp Out Hunger Food Drive never has been more important than in these times, with hunger a growing problem – affecting about 50 million people around the country, including 17 million children and nine million senior citizens. Pantry shelves filled up through winter-holiday generosity often are bare by late spring. And, with most school meal programs suspended during summer months, millions of children must find alternate sources of nutrition.

“The timing of the food drive is important, and that’s why we selected the second Saturday in May,” said Pam Donato , who coordinates the NALC’s Stamp Out Hunger effort.

On Saturday, May 11, the nation’s 175,000 letter carriers will collect the donations residents leave near their mail boxes, as they deliver mail. People are encouraged to leave a sturdy bag containing non-perishable foods, such as canned soup, canned vegetables, canned meats and fish, pasta, rice or cereal next to their mailbox before the regular mail delivery on Saturday.

Carriers will bring the food to local food banks, pantries or shelters, including many affiliated with Feeding America, a national partner in the drive. Assisting 1,400 local NALC branches will be rural letter carriers and other postal employees, plus members of other unions and civic volunteers. Other national partners are Campbell Soup Co., AARP, Valpak Direct Marketing Systems, Valassis/ Red Plum , the U.S. Postal Service, United Way Worldwide, the AFL-CIO, Uncle Bob’s Self Storage. GLS Companies, Source Direct Plastics and the Publix grocery store chain.

AARP is providing 15 million bags, Campbell is donating 75 million postcards to mail to postal customers to remind them of the drive along with one million pounds of food and one million bags, Valassis/ Red Plum and Valpak are each devoting tens of millions of their mailings to encouraging food donations, and Publix grocery chain and IP paper are each donating bags in certain parts of the country.

Continuing the tradition begun by his father, Bil, Family Circus cartoonist Jeff Keane has provided special promotional food drive artwork featuring the familiar characters of  Billy, Dolly, Jeffy and P.J. helping to carry a sack of food out to the mailbox by the curb. Back this year as the drive’s national celebrity spokesperson is musician Nick Cannon , host of TV’s “America’s Got Talent.” Cannon appears in a special food drive public service announcement made available to TV and radio stations to help promote the food drive. (Cannon’s video, along with a wide variety of other useful information and artwork, can be found on the Food Drive’s web page at nalc.org.)

“The NALC is truly grateful for the help we get each year, to reach so many neighborhoods all on one day,” President Rolando said.

People who have questions about the drive in their area should ask their letter carrier, contact their local post office, or go to www.helpstampouthunger.com, www.facebook.com/StampOutHunger, or www.twitter.com/StampOutHunger.

The 280,000-member NALC represents letter carriers across the country employed by the U.S. Postal Service, along with retired letter carriers. Founded by Civil War veterans in 1889, the NALC is among the country’s oldest labor unions.

Thought Provoking Campaign Sizzles with New Voice

Centennial, CO  (Food News)  The new “Beef. It’s What’s For Dinner.” consumer advertising campaign is premiering this month, bringing the recognizable tagline to older millennials and Gen-Xers. The new campaign, funded by the beef checkoff, will feature sizzling beef recipes, juicy details about essential nutrients and the voice of one of Hollywood’s most promising new talents.

“This campaign builds upon the core benefits that only beef offers — its great taste and 10 essential nutrients. While most folks just look at beef for its sizzle or great flavor, it’s made up of more than that. Its nutrients are what make it the most powerful protein and what makes beef above all else,” said Michele Murray , consumer marketing executive director, for the National Cattlemen’s Beef Association, which contracts to manage advertising for the beef checkoff. “It doesn’t hurt that the voice delivering the message on the other side of the radio epitomizes health and sizzle too.”

New Voice for a New Target

The new “Above All Else” campaign aims to reach the next generation of beef eaters – the older millennial and Gen-Xer, aged 25 to 44 – who care about food and nutrition.

While keeping many brand mainstays, such as Aaron Copeland ‘s “Rodeo” music, the new beef campaign will switch up the voice behind the famous words, “Beef. It’s What’s For Dinner.” Sparking a new interest for the older millennial and Gen-X target, Garrett Hedlund ‘s voice will take a starring role in the campaign’s radio spots. Garrett personally represents healthful living, and his strong, warm voice is perfect for provoking new understanding about beef. “I’m proud to represent America’s farmers and ranchers,” noted Hedlund. “I grew up on my father’s cattle operation, so I’m right at home as the new voice of beef.”

Born in Roseau, Minn., Garrett spent his early years on a cattle operation. He was just 18 when he landed a role in the epic film Troy (2004) playing opposite Brad Pitt . Following his debut in Troy, Garrett went on to Friday Night Lights (2004) and Tron Legacy (2010). His latest roles include Country Strong (2011), in which he plays a rising young country star opposite Gwyneth Paltrow , as well as On the Road, in theaters now.

What’s Your Dinner Made Of?

That’s the question each “Beef. It’s What’s For Dinner” print advertisements asks. It’s answered with bold copy highlighting the nutritional benefits of beef along with tantalizing food photography reminding the consumer that delicious can, and does, go right alongside nutritious. Each advertisement calls out an individual essential nutrient, like protein: “The Strip steak has lots of protein…and your appetite’s attention.” Another ad reminds you that a dinner with beef “has iron. The most lean, delicious and tender iron known to man.”

The print advertisements will appear in monthly national magazines with an emphasis on food, health/fitness, parenting, lifestyle and men’s sports. In addition to traditional print placements, the campaign will appear across a wide range of digital platforms, such as tablets, online radio stations (e.g., Pandora), video websites (e.g., Hulu), social networking sites (e.g., Facebook) and popular recipe websites (e.g., AllRecipes.com). State Beef Councils will extend the campaign through print, radio, digital, in-person promotions, sporting events, outdoor advertising and more. Public relations, health professional outreach, social media and other promotional efforts round out this integrated effort.

For delicious triple-tested beef recipes, nutrition information and to learn more about the “Beef. It’s What’s For Dinner.” advertising campaign, please visit BeefItsWhatsForDinner.com.

The Beef Checkoff Program (www.MyBeefCheckoff.com) was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

Grab ‘n Go treats – Ice Cream Bars, Cones and Sandwiches

Friendly's Ice Cream Launches Novelty Product Line Featuring Ten Ice Cream VarietiesWilbraham, MA  (Food News)  Friendly’s Ice Cream, LLC, the operator of over 355 Friendly’s restaurants and a manufacturer of ice cream products distributed in over 7,500 retail outlets, is introducing a new line of frozen novelty desserts to supermarket freezers across the Northeast. Since 1935, Friendly’s has enjoyed a reputation for serving great tasting, premium ice creams and has been the market leader in New England for several years. While proud of the company’s rich history, Friendly’s answers today’s fast-paced consumer lifestyle by releasing this new novelty line consisting of ten classic summer treats, made with REAL ice cream with all natural flavors and high quality ingredients.

Conveniently packaged in boxes comprised of four or six individually-wrapped servings, Friendly’s novelty products are an ideal dessert solution for fun, family gatherings, yet serve as a great individual ‘grab and go’ treat for ice cream lovers. When launching this new category Friendly’s ensured that both the indulgence-seekers and ‘Better for You’ consumers had options. “One of the most sought after varieties in the line-up is the Signature Black Raspberry Ice Cream Bar made with our popular rich & creamy Black Raspberry Ice Cream,” said Zeynep Akkan, Sr. Marketing Manager for Friendly’s retail products. “For those who are looking for low fat, low calorie varieties, we created the Fudgealicious Bar, a premium fudge bar that is a great tasting snack with only 100 calories per bar.”

The company’s newest additions to its ice cream family include the following items: Vanilla Alpine Bars (vanilla ice cream with a chocolate coating); Vanilla Ice Cream Bars (vanilla ice cream with a chocolate coating on a stick); Signature Black Raspberry Bars (Friendly’s signature black raspberry ice cream with a chocolate coating on a stick); Strawberry Cake Krunch Bar (vanilla and strawberry ice cream coated with vanilla cake crunch on a stick); Chocolate Cake Krunch Bar (vanilla and chocolate ice cream coated with cake crunch on a stick); Fudgealicious Bar (premium fudge bar on a stick); Nuts Over Fudge Sundae Cone (vanilla ice cream in a cone with a fudge core, dipped in chocolate and peanuts); Nuts Over Caramel Sundae Cone (vanilla ice cream in a cone with a caramel core, dipped in chocolate and peanuts); Vanilla Friendwich (vanilla ice cream sandwiched between two chocolate wafers); and, the Cookies’ n Cream Dreams Friendwich (cookies’ n cream ice cream sandwiched between two chocolate wafers).

“Friendly’s is an iconic ice cream brand and we’ve enjoyed much success in all the other ice cream categories such as cartons, rolls, cups and cakes.  The novelty line is a natural extension for Friendly’s and we’re very excited for this launch,” said Robert Squires , Senior Director & General Manager Retail Sales & Marketing for Friendly’s.

Friendly’s novelty products are now available for purchase in all Friendly’s restaurants and on retailer shelves in New York, Connecticut, Rhode Island, Maine, Vermont, New Hampshire, New Jersey and Pennsylvania, as well in select outlets in Virginia, Maryland and Florida. The product line retails at $3.49 – $3.99 per package.

About Friendly’s Ice Cream, LLC

Friendly’s Ice Cream, LLC is a vertically integrated restaurant company, with an iconic brand name, serving signature sandwiches, burgers and ice cream desserts in a friendly, family environment.  Together with its broad franchisee base, the company has system-wide sales of over $550 million and distribution through over 7,500 retail locations.  For 78 years, Friendly’s restaurants and dedicated service teams have delighted generations of guests.  For the future, Friendly’s has plans for new food and ice cream products, enhanced buildings, and new service channels.  For additional information please visit www.friendlys.com.

Ultimate Peanut Butter Brownies

You might have a favorite cookie or brownie recipe — but did you know you could make it even better by adding a simple, familiar ingredient? With a few expert tips from Buddy Valastro, author and star of TLC’s “Cake Boss,” you can take your sweet treats from good to great in no time.

  • Start with Quality Ingredients — When you start with better ingredients, you end up with a better cookie or brownie. Use real butter, high-quality vanilla and great tasting chocolate. Here, Buddy shares some of his favorite recipes that use M&M’S candies to add an extra special touch to family favorites — making them even better.
  • Chill the Dough — Leaving cookie dough in the refrigerator gives it more body and results in a fuller and better tasting cookie. Plan ahead so you can refrigerate your dough at least one hour — or, even better, overnight.
  • Keep It Uniform — Use a small ice cream scoop to keep your cookies the same size. This not only helps them look professional, but bake up evenly and consistently.
  • Pans Matter — Bake cookies on light-colored, non-insulated cookie sheets without sides. Metal pans will cook brownies faster than glass pans, which means cooking times will vary. Start checking your brownies early to test if they’re ready and prevent over baking.

You can find more sweet baking tips and recipes at www.facebook.com/mms.

Ultimate Peanut Butter Brownies
Prep time: 10 to 15 minutes
Bake time: 30 to 40 minutes
Yield: 32 brownies

4 ounces semisweet chocolate
1 cup canola or vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups M&M’S Peanut Butter Candies, divided

Preheat oven to 350°F.

Lightly grease a rectangular 13 x 9 x 2-inch pan

In 3-quart saucepan, gently combine the semisweet chocolate and oil over very low heat until melted. Remove from heat and allow to cool.

In separate bowl, combine sugar, eggs and vanilla extract until blended. Add in chocolate mixture. Slowly sift in remaining dry ingredients and mix until combined.

Fold in 1 1/2 cups candies.

Spread batter into pan. Sprinkle with remaining 1/2 cup candies and press lightly.

Bake until brownies begin to pull away from sides of pan, about 30 to 40 minutes.

Amazing M&M’S Cookies
Prep time: 10 to 15 minutes
Chill time: 1 hour to overnight
Bake time: 8 to 14 minutes
Yield: 24 to 30 cookies

1 cup (2 sticks) butter
2/3 cup brown sugar
2/3 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 3/4 cups M&M’S Milk Chocolate Candies

Preheat oven to 350°F.

In large bowl, cream butter and both sugars until well blended. Add egg and vanilla extract, and mix to combine.

In separate bowl, sift flour, baking soda and salt together. Slowly add dry ingredients into butter mixture and stir until combined.

Fold in candies and chill dough for 1 hour or overnight.

Drop dough by rounded tablespoons onto lightly greased tray, about 2 inches apart.

Bake for 8 to 10 minutes for chewy cookies, or 12 to 14 minutes for crispy cookies.

Simply Sweet Cannoli
Prep time: 20 minutes
Yield: 24

1 cup Snickers Bars, finely chopped
1 1/2 cups part skim milk ricotta
1/3 cup sugar
1/2 teaspoon grated orange zest
1 resealable plastic bag
24 mini cannoli shells, unfilled
1/2 cup M&M’S Chocolate Candies

Combine chopped candy bars with ricotta, sugar and orange zest.

Spoon mixture into resealable bag and snip off a 1/2-inch corner. Fill cannoli shells by squeezing in filling from each end.

Decorate both ends with chocolate candies.

Milk Chocolate Minis Cookies
Prep time: 10 to 15 minutes
Chill time: 1 hour to overnight
Bake time: 7 to 12 minutes
Yield: 24 to 30 cookies

1 cup (2 sticks) butter, softened
3/4 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups M&M’S Milk Chocolate Minis Candies
1 cup chopped walnuts (optional)

Preheat oven to 350°F.

In large bowl, cream butter and both sugars until well blended. Add eggs and vanilla extract, and mix to combine.

In separate bowl, sift flour, cocoa powder, baking soda and salt. Slowly add dry ingredients to butter mixture, and stir until combined.

Fold in candies and walnuts, if desired. Chill dough 1 hour, or overnight.

Drop dough by rounded tablespoons onto lightly greased tray, about 2 inches apart.

Bake for 7 to 9 minutes for chewy cookies, or 10 to 12 minutes for crispy cookies.

Company plans to add 100 new stores in Indonesia over three years and 100 new stores in the Philippines over the next four years

Seattle, WA  (Food News)  Starbucks Coffee Company (NASDAQ: SBUX) today reaffirmed its commitment to accelerate growth in Southeast Asia, announcing plans to open 100 new stores in Indonesia over the next three years and another 100 stores in the Philippines over the next four years. Howard Schultz, Starbucks chairman, president and ceo, committed to continuing to invest in the region following this week’s market visit to Indonesia and the Philippines, where he met with Starbucks partners (employees) and customers.

Starbucks entered Southeast Asia in 1996 with its first store in Singapore. The company currently operates more than 700 stores across six countries, including Indonesia, Malaysia, the Philippines, Singapore, Thailand and, most recently, Vietnam.

“With a population of more than 600 million people, an emerging middle class that is driving strong consumption and a robust and resilient economy, Southeast Asia presents a compelling growth opportunity for Starbucks,” said Schultz. “Never before have Starbucks prospects in this region been so exciting. As we ramp up our ambitious, yet disciplined, growth momentum across Southeast Asia, we will continue to build the Starbucks brand through the lens of humanity – supporting local coffee farmers and the neighborhoods we serve, while also investing in the growth and development of our partners.”

Starbucks has a long history in Southeast Asia that pre-dates its first store. The company has been sourcing the highest-quality arabica coffee from Indonesia’s Sumatra since 1971. Today, Starbucks sources a significant amount of the best arabica coffee beans from Indonesia (Sumatra), the Philippines, Thailand and Vietnam. Starbucks® Sumatra Dark Roast Coffee is the best-selling single origin coffee for Starbucks around the world. Coffee beans from the region have also been featured in many Starbucks all-time popular coffee blends, including Starbucks® Anniversary Blend, Starbucks® Thanksgiving Blend, and Starbucks® Tribute Blend.

About Starbucks

Since 1971, Starbucks Coffee Company has been committed to ethically sourcing and roasting the highest-quality arabica coffee in the world. Today, with stores around the globe, the company is the premier roaster and retailer of specialty coffee in the world. Through our unwavering commitment to excellence and our guiding principles, we bring the unique Starbucks Experience to life for every customer through every cup. To share in the experience, please visit us in our stores or online at www.starbucks.com.

Zero-Calorie Sparkling Flavored Water, Cascade Ice, Expands Availability To All 50 States

Los Angeles, CA  (Food News)  Unique Beverage Company, LLC is thrilled to announce the expansion of its most popular beverage line, Cascade Ice Zero-Calorie Water, to all 50 states nationwide. Cascade Ice Zero-Calorie Waters are now available in such store chains as Albertson’s, Fred Meyers , Winn Dixie , Safeway, QFC, A&P, Raley’s, Fareway, HEB, Market Basket and Winco, among many others. Cascade Ice also has availability at Costco Wholesale in Northern California and the Midwest.

Cascade Ice Zero-Calorie Waters are free of unnecessary and unhealthy “extras” found in other flavored waters like calories, sodium, caffeine, gluten and sugar. Compared to many popular soda brands which can contain upwards of 38 grams of sugar, Cascade Ice beverages are sugar-free and full of flavor.

Cascade Ice has over 21 delicious and unique flavors including Cranberry Pomegranate, McIntosh Apple, Orange Mango, and Coconut. The sparkling waters have a delightful “fizz” combined with natural fruit juices. In addition to the sparkling waters, Cascade Ice has a line of skinny cocktail mixers in 6 classic flavors including Margarita, Cosmopolitan and Apple Tini, and a line of USDA certified organic waters.

With the arrival of the spring season, it’s time to start switching your hot coffees and teas for something cool and refreshing. But don’t reach for a lemonade or margarita just yet! Did you know that a glass of lemonade has over 30g of sugar? And a margarita can have up to 600 calories per serving!

There’s no sense in getting weighed down right before swimsuit season. Try mixing up some fun, flavorful and low-calorie drinks using Cascade Ice like these below!

Cascade Ice Coconut
Don’t have time on your hands? Simply pour Cascade Ice’s Coconut water over ice and serve. Add a few maraschino cherries for some added flavor. Simple and thirst quenching, minus the calories.

Strawberry Limoncello Spritzer
Start with 6oz of Cascade Ice Zero-Calorie Strawberry Lemonade. Mix in 2-3oz of Limoncello and a touch of honey. Rim the glass with some salt and a lemon slice to garnish!

Grapefruit Cooler
Pour some Cascade Ice Zero-Calorie Pink Grapefruit over ice. Then slice a grapefruit and squeeze it into your glass for some extra-fresh grapefruit flavor. Lastly, squeeze in two fresh lemon wedges for a tangy touch. Yum!

Visit CascadeIceWater.com to view the entire flavor lineup and find a complete list of state availability. Opportunities to win free Cascade Ice Zero-Calorie Water samples are available on Facebook (facebook.com/CascadeIceWaters) and Twitter (@CascadeIceWater).

Unique Beverage Company, LLC is a beverage company headquartered in Everett, Washington, creating and distributing a variety of refreshing drinks in grocery chains and convenience stores throughout the United States. For more information about Cascade Ice, visit www.cascadeicewater.com.

Pringles Stix Bring Flavorful Fun To Snack Aisles Everywhere

Battle Creek, MI  (Food News)  The snack aisle just got tastier – with Pringles® Stix now on shelves. A playful twist on the original and beloved Pringles potato crisps, Pringles Stix evokes spontaneous moments of snack time fun thanks to their playful shape, crispy texture, and undeniably delicious taste. Whether standing in as drum sticks or serving as a substitute for chopsticks, these crispy sticks are sure to excite the imagination as well as the taste buds.

“Snacking isn’t just about satisfying your appetite for something crispy and crunchy,” said Teresa Lindsey-Houston , Pringles Marketing Director. “Pringles Stix are as fun to play with as they are to eat, so share them with your friends, bring them to the party, and don’t be afraid to play with your food.”

As one of the few Pringles products to stray from the iconic oval shape of the original crisp, Pringles Stix provide that same great taste the brand is known for, with a fresh twist. With incredible crispiness, crunchiness, and a unique shape that is sure to provide a quick break from reality, these sticks provide a snack time experience you won’t want to miss. Available in an eight count box of single serve pouches or a 70-count resealable bag of sticks, Pringles Stix come in three deliciously different flavors: tasty Honey Butter , savory Pizza and yummy Cheese.

To find out how you can snap out of your snack routine with Pringles Stix, visit www.pringles.com.

About Kellogg Company

At Kellogg Company (NYSE: K), we are driven to enrich and delight the world through foods and brands that matter. With 2012 sales of $14.2 billion, Kellogg is the world’s leading cereal company; second largest producer of cookies, crackers and savory snacks; and a leading North American frozen foods company.  Every day, our well-loved brands nourish families so they can flourish and thrive. These brands include Kellogg’s®, Keebler®, Special K®, Pringles®, Frosted Flakes®, Pop-Tarts®, Corn Flakes®, Rice Krispies®, Kashi®, Cheez-It®, Eggo®, Coco Pops®, Mini-Wheats®, and many more. Because we believe in the power of breakfast, we focus our philanthropic efforts global hunger relief through our Breakfasts for Better Days™ initiative, providing 1 billion servings of cereal and snacks –  more than half of which are breakfasts – to children and families in need by the end of 2016. To learn more about our responsible business leadership, foods that delight and how we strive to make a difference in our communities around the world, visit www.kelloggcompany.com.

Addressing the interests of a growing student food movement, Sodexo provides a larger window on the sources of the foods they provide on campus

Gaithersburg, MD  (Food News)  Amidst growing demands from college students for university leadership in sustainable, local food systems, today Sodexo, a leader in Quality of Life Services, and the Real Food Challenge, the largest student food justice organization in the nation, jointly announced an agreement that advances supply chain transparency on Sodexo-contracted campuses.

The agreement puts in place a rigorous and comprehensive set of standards, defined by the Real Food Calculator, for judging the social responsibility and sustainability of Sodexo’s vendors and food producers. The assessment tool, developed by Real Food Challenge student researchers and associated food experts, lays out four key criteria areas for evaluating ‘real food’ – local & community-based, fair, ecologically sound and humane.  By using the Real Food Calculator standards, Sodexo aligns itself with the most progressive metric for institutional food service.

The agreement further sets up a process for students to collaborate with Sodexo managers, collecting and analyzing purchasing data using the Real Food Calculator’s web-based application and tracking tool. The resulting statistics will be used to demonstrate actual purchases of ‘real food’ and new opportunities for increasing them.

With the Real Food Calculator, Sodexo will provide an unprecedented level of access and information for students and universities—allowing them to better advance their real food goals.  It also demonstrates Sodexo’s collaborative approach in addressing the interests of a growing student food movement and supporting academic inquiry into institutional food systems.

“Transparency and sustainability go hand-in-hand. Increasing transparency is something we want to model for this generation of interested consumers and for our industry. Working with the Real Food Challenge is great way to do just that,” said Sodexo spokesperson, Stephen Cox .

After three years of pilot testing, the release of the Real Food Calculator represents an exciting innovation in the field of institutional food systems and sustainability. Food service professionals and interested consumers—be they in the higher education, healthcare or the corporate sector—now have the ability to perform detailed assessments of the food in their cafeterias and see their ‘real food’ purchasing grow over time.

Determined to positively impact local communities and protect the environment, Sodexo and Real Food Challenge are fully committed to promoting and advancing a more sustainable and transparent food system. One of the ways that Sodexo meets its sustainability is through purchasing commitments toward sustainable seafood, cage free eggs, and through broader partnerships with organizations like Real Food Challenge. For its part, Real Food Challenge is campaigning to see more college presidents sign its Real Food Campus Commitment – a pledge to meet ambitious real food purchasing targets. Ten university leaders, including Macalester College, Oberlin College and University of Vermont, have recently signed on.

“We are happy to work with Sodexo to increase transparency and accountability in our food system,” said Anim Steel , Executive Director of Real Food Challenge.  “Building a truly just and sustainable food system requires a real respect for the rights and needs of this younger generation and a real commitment to transparency all along the supply chain – from seed to plate.  Together, we can lead the food industry away from a model driven exclusively by profit, secrecy and the factory farm, and towards a one based on respect for human rights, the environment, and the health of our children for generations to come.”

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Visit Real Food Challenge on Facebook and follow on Twitter @realfoodnow

Sodexo in North America

Sodexo, Inc. (www.sodexoUSA.com), leading Quality of Life Services company in the U.S., Canada, and Mexico, delivers On-site Services in Corporate, Education, Health Care, Government, and Remote Site segments, as well as Benefits and Rewards Services and Personal and Home Services. Sodexo, Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation (www.SodexoFoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $17 million in grants to end childhood hunger in America. Visit the corporate blog at blogs.sodexousa.com.

Real Food Challenge

Real Food Challenge (www.realfoodchallenge.org) is a national student organization dedicated to building a just and sustainable food system.  The Real Food Challenge networks spans 300+ college and university campus across the United States. Since its founding in 2008, the campaign’s primary goal has been to shift $1 billion in existing food spending by college and universities away from industrial agriculture and junk food and towards local, fair, ecologically sound, and humanely produced food – ‘real food.’  To date, Real Food Challenge campaigns have won over $50 million in real food purchasing commitments from leading colleges and universities. More on the Real Food Calculator can be found at http://www.realfoodchallenge.org/calculator