Catching up -- Food & Beverage Industry News, September 19, 2012

The International Brotherhood of Teamsters on Sept. 14 said its members narrowly approved (2,357 voting to approve and 2,043 voting to reject) contract modifications that Hostess Brands Inc. management and lenders required as a condition to bring the company out of bankruptcy again, reports Food Business News. Hostess’ second-largest union, the Bakery, Confectionery, Tobacco Workers & Grain Millers International Union, voted on Sept. 14 to reject the deal. Gregory F. Rayburn, CEO of Hostess, said the company now intends to file a motion under Section 1113 and 1114 of the U.S. Bankruptcy Code with the U.S. Bankruptcy Court in White Plains, N.Y., to impose the same changes ratified by the Teamsters on employees represented by the B.C.T.G.M. who voted to reject them. If granted, the relief, along with similar relief requested of the company’s other, smaller unions, will enable the company and its employees to avoid liquidation and successfully emerge from Chapter 11 …

Snickers has surpassed M&M’s as the best selling candy brand in the world in 2012, up from No. 3 last year, according to Euromonitor International, reports Candy&SnackToday. M&M’s is second, followed by Trident, Reese’s and Galaxy/Dove. Sixth on the list is Milka, which fell from fifth place the previous year. Next is Cadbury Dairy Milk, which remains at seven, and Orbit, which fell from sixth to eighth. Extra and Kit Kat are ninth and tenth, respectively, which is the same as in 2011 ...

The Green Giant, which debuted in 1928, and the Cheerios Kid, which appeared in television ads in the 1950s, are being revived in General Mills campaigns, reports Advertising Age. The Green Giant, ranked as the No. 3 ad icon of the 20th century, is challenging young people to take the "One Giant Pledge," adding a serving of vegetables to their daily diets … 

The American Heart Association’s (AHA) heart-check mark that has been on grocery-store products for 17 years is now extending to the restaurant industry, reports QSR. Last month, Subway became the first restaurant chain to participate in the AHA’s Heart-Check Meal Certification program, a two-year pilot program in which menu items that meet the required nutritional criteria can display the AHA’s Heart-Check mark ...

With the spice category as a whole expanding as more people eat at home, McCormick and Co. reported a 10.8 percent revenue increase in 2011, to $3.7 billion, reports The New York Times. The company, which enjoys high brand loyalty but also makes about half the store-brand spices sold each year, has added a retail location for the first time, opening McCormick World of Flavors in Baltimore's Inner Harbor …

Smoked entrees, desserts and even cocktails are on the rise in casual and upscale restaurants as the latest flavor trend sweeps the nation, reports The Wall Street Journal. "If salt is the odorless spice, smoke is the ephemeral magical invisible spice ... You can't feel it, you can't touch it, but you can taste it," said chef Seamus Mullen, who adds smoke to everything from eggs to olive oil at his New York restaurant Tertulia ...

Technomic’s Sandwich Consumer Trend Report found that 41 percent of consumers between the ages of 25 and 34 would like more restaurants to offer mini-sandwiches that can be eaten as a snack or light meal, up 15 percent since 2010. More consumers are purchasing grab-and-go sandwiches, reflecting a greater shift toward increased convenience and prepared foods ...

Gourmet grilled cheese sandwiches continue to take off, but with an update including high-end, high-quality grilled cheese and specialty breads. Focaccia, ciabatta and sourdough have seen modest increases on restaurant menus, and gluten-free flatbread, bun and wrap options are becoming increasingly prevalent ...

Subway launched a line of three Angus Melt sandwiches in 1,236 stores in five markets, priced at about $3.50 to compete in the premium burger arena, reports BurgerBusiness.com. It’s the latest move in the quickservice industry's battle to boost market share with new menu items that go beyond the cuisine that's associated with the brand ...

U.S. sales of bottled water grew 4.1 percent in 2011 to a record 9.1 billion gallons sold, an average of 29.2 gallons, or 222 half-liter bottles, per person, reports National Geographic. "Americans are drinking more bottled water because they find it convenient, appealing and also healthy," said Gary Hemphill, managing director for information services at Beverage Marketing …

Pupusas, a staple food in El Salvador, have made their mark in Washington, D.C., where foodies are treated to the masa dough pocket filled with various ingredients, reports The Washington Post. Few pupuserias branch out beyond the usual fillings of pork, beans, cheese and loroco, a Salvadoran flower bud with a complex vegetal flavor.

 

 

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  • Fabulous cooked dairy products snacks continue to take off, but with an upgrade such as high-end, high-quality cooked dairy products and specialised a loaf of bread. Focaccia, ciabatta and sourdough have seen moderate improves on cafe choices, and gluten-free flatbread, bun and cover options are becoming progressively frequent ...

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