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Over the next decade alone the demand for authentic specialty foods is slated to increase by a staggering 50%.
As a leading natural and organic products company providing consumers with A Healthy Way of Life™, Hain Celestial‘s brand promise is built around healthy and nutritional sustainable food choices. Their president, Irwin D. Simon, recently said that “‘Nutrition Keys’ on-pack information may disguise the true character of a product in order to induce purchase and influence consumers’ selections.” Mr. Simon went on to say that “under ‘Nutrition Keys’, a snack product consisting of nothing more than refined sugar, artificial flavor, artificial color, a small amount of salt, and a small amount of Vitamin C could appear to be a vitamin-fortified, low-calorie, no-fat, low-salt, no-trans-fat product, implying that it is ‘good-for-you’ when it is actually a product of non-nutritive calories that could contribute to obesity.” He implied that that the FDA’s propsed ‘Nutrition Keys’ seems similar to the ‘Smart Choices’ program introduced last year by an overlapping group of companies, which consumers rejected after seeing it applied to products that clearly weren’t ‘smart’. “We have a responsibility to educate consumers as to how to make good choices for themselves and their families, for both meal and snacking occasions. We support continued research and discussion on this important issue.” In a recent Perspective column in The New England Journal of Medicine (NEJM), Kelly D. Brownell, Ph.D. of Yale University and Jeffrey P. Koplan, M.D., M.P.H. of Emory University criticized the content and timing of the Nutrition Keys labeling system introduced earlier this year. The doctors cite The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) who have commissioned the independent Institute of Medicine (IOM) to convene an expert committee and issue recommendations for front-of-package labeling. A final report is expected in the fall. Additionally, the Nutrition Keys highlights information that may contribute to consumer confusion by implying healthful benefits for foods, beverages and snacks with low nutritional value. Hain Celestial supports the conclusions published by Doctors Brownell and Koplan in the NEJM stating that the industry should wait for the IOM report or risk being perceived as untrustworthy and inviting further government intervention.
Under the leadership of Commissioner of Food and Drugs Margaret Hamburg, M.D., reliable nutrition labeling of food products is a top priority for the Food and Drug Administration. In a recent statement, Dr. Hamburg encouraged food companies to review their labeling to ensure that they were in compliance with FDA regulations, and were truthful and not misleading. In addition, the U.S. Food and Drug Administration has notified 17 food manufacturers that the labeling for 22 of their food products violates the Federal Food, Drug, and Cosmetic Act. “Today, ready access to reliable information about the calorie and nutrient content of food is even more important, given the prevalence of obesity and diet-related diseases in the United States,” Dr. Hamburg said in the letter. She also expressed her hope that the warning letters would clarify the FDA’s expectations for food manufacturers as they review their current labeling. The violations cited in the warning letters include unauthorized health claims, unauthorized nutrient content claims, and the unauthorized use of terms such as “healthy,” and others that have strict, regulatory definitions. Companies that received warning letters have 15 business days to inform the FDA of the steps they will take to correct their labeling. FDA soon will propose guidance for the industry regarding nutrition labeling on the front of food packages, and plans to work collaboratively with the food industry to design and implement innovative approaches to front-of-package labeling that can help consumers choose healthy diets. Nutrition Initiative Questions & AnswersWhy is FDA taking this action? How did FDA identify the products that are the subject of the enforcement action we are taking? What are the primary violations? What is FDA’s expectation from the firms that received Warning Letters? Will FDA continue to monitor the marketplace for similar violations?
Despite numerous food safety messages, the rate of foodborne illness in the United States in on an alarming rise. The CDC estimates that about 50,000 Americans become ill each year from pathogens in the foods they eat. Further, almost 400,000 are hospitalized with 3,000 passing from the illness. The new study involved testing the perceptions of consumers and their reactions to the numerous food safety messages being used by the government, the food industry and food educators. The result was that consumers found food that was irradiated or genetically altered to be considered less safe. Foods that were local grown or harvested were considered more safe. So a boon to the local farmers’ market. Natural and organic foods fared well in consumer perceptions as being safe, so long as proper food handling procedures were followed. Surprisingly the study also revealed that consumers feel that they are immune to foodborne illnesses, thinking that they are less likely to become susceptible to illness than others. For those companies and brands that tout the safety of their products, like B&W Watercress, for example, consumers are willing to spend an extra 12% on those food products. The least trusted were the ethnic foods. Consumers felt that imported foods have the potential of being less safe than foods prepared in the US. With this new insight, food marketers who work with imported brands should add phrases to their packaging or their websites to assuage this concern. Read More: http://www.foodnavigator-usa.com/Science-Nutrition/Study-sheds-light-on-consumer-food-safety-behaviors
At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing so Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply. Taxes on cocoa beans also hindered the diffusion of conventional chocolate. Pietro Ferrero owned a patisserie in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts. He sold his first batch of 300 kilograms (660 lb) of “Pasta Gianduja” in 1946. This was originally a solid block, but by 1951 Pietro started to sell a creamy version as “Supercrema”. This original form of Nutella® was actually made in loaves and wrapped in tinfoil so it could be sliced and placed on bread for mothers to make sandwiches for their children. But many children, as you could imagine, would throw away the bread and only eat the Gianduja! In 1963, Pietro’s son Michele revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was re-named “Nutella®”. The first jar of Nutella® left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular. The estimated Italian production of Nutella® averages 179,000 tons per year. Nutella® has become the most popular chocolate hazelnut spread in Europe and is sold in over 75 countries. In Italy, Nutella® is eaten often at breakfast as standard fare. Today, you can usually find it in American grocery stores right next to the peanut butter. The original creamy chocolaty hazelnut spread, made with over 50 hazelnuts per jar, contains no artificial colors and no artificial preservatives. Nutella® is spread-ably delicious on whole wheat, multi-grain and bakery breads, bagels, English muffins, waffles and even an aroused body part for those so decadent.
Nutella’s Nutrition Facts panel makes clear that the product contains fat — a 2-tablespoon serving has 200 calories, half of them from fat. (None of its fat is partially hydrogenated or of the “trans” variety.) All a person has to do is to look on the back of the jar to learn that much, and to see that Nutella® contains a significant amount of sugar, too — 21 grams per serving. Having gotten hooked on the creamy confection when I lived in Italy, it was clear that it wasn’t a ‘health’ food (despite containing hazelnuts, cocoa and skim milk). Most sane adults would agree that Nutella® is a delicious and occasional indulgence that should be consumed in moderation. Eating too much Nutella® will surely put on the pounds if you don’t exercise and eat a balanced meal. Though there are always a few who blame the product advertising for their own lack of personal responsibility. When used in moderation with complementary foods, Nutella® can indeed form a part of a balanced meal. Besides its amazing hazelnut taste, Nutella® does not contain any hydrogenated oil or trans fat. In fact, just 1 tablespoon is a good amount to serve. My kids have often started their day with this authentic Italian breakfast by spreading Nutella® hazelnut on a variety of bakery goods, usually whole wheat or multi-grain bread. I also have them add a glass of 1% milk and juice or fruit to get the right fuel to start their school day! Nutella® was first imported from Italy into the U.S over 20 years ago, in 1983, mainly in the Northeastern part of the country. The popularity of Nutella grew steadily over the next 10 years, and demand became so strong that the Ferrero company decided to build a plant in the U.S., in Somerset, NJ. Since then, Nutella® has been sold in the peanut butter aisles in grocery stores, warehouse clubs and mass merchandisers all across the United States. Nutella® is marketed across the globe and outsells all brands of peanut butter combined worldwide! If you have never bought Nutella®, you must! There are a few imitation products on the market, but after tasting many, Nutella’s unique recipe is the best by far. Try this Nutella® Bread recipe we made if you’re in the mood for a delightfully moist dessert: For more information and quick breakfast ideas that include Nutella®, visit the official site: http://www.nutellausa.com/ Mangia Bene! – SBB
Amazing thing about Specialty Foods, we grow up on the unique flavors of our heritage and then mature to realize how they help to keep us healthy. So what is Watercress? “A study conducted by researchers at Ulster University and published in the American Journal of Clinical Nutrition found that eating 85 grams of watercress per day significantly reduced cancer damage to white blood cells and increased the body’s levels of cancer-fighting antioxidants. This has led scientists to believe that the vegetable may hamper the growth of cancer cells, or even kill them,” [http://www.naturalnews.com/021646.html#ixzz1BRlH3qz7[ With amazing health benefits due to its high levels of phytochemicals known as isothiocyanates, the same disease fighting components found in broccoli and cabbage. With all of these healthy properties, it’s important to add more watercress in your diet. If you’re confused on how to prepare and eat this underappreciated vegetable, here’s how to master the art of eating watercress: How to Eat Watercress | eHow.com http://www.ehow.com/how_2255156_eat-watercress.html#ixzz1BRllRKK New scientific research from the University of Southampton has revealed that a plant compound in watercress may have the ability to suppress breast cancer cell development by ‘turning off’ a signal in the body and thereby starving the growing tumour of essential blood and oxygen. I tend to like the peppery flavor when added to salads. I especially love serving hot wings on a bed of fresh watercress with a dish of chunky blue cheese. Now that is a real treat! One of the largest growers is B&W located in Florida. They have a robust online marketing campaign and can be reached here: http://www.watercress.com/. Take a look, taste the flavor, and let us know what you think of the oldest specialty food.
With so many companies using foreign suppliers these days and the sheer volume of digital artwork that is being generated, even companies as large as PepsiCo are having a hard time managing their assets. In the age of social media this is a perfect fit between technology and a real problem in the industry. Many of our supporters come from a branding or packaging background and a constant pain is locating the latest approved file, sending it to the pre press house or printer, making sure they got it and can open it using the right application and version, and then make sure they don’t edit or change the graphics. Then, once the label or package is printed, ensure that the brand keeps the last version of the file, not the vendor. I’ve seen similar systems, some out of countries I just don’t trust, but they are either proprietary (use a process that gives them ownership of the brand artwork) or are a value added service of a printer to control print runs. The Packaging Vault provides a simple, smart interface, is inexpensive (even for specialty foods), and can immediately help small to large brands better manage the packaging design and production process. It was built by a team of brand packaging gurus over the last several years and now they’re finally starting to see some traction.
As dining out for ethnic foods is slowly improving, we are noticing that food outlets who provide more exotic products and restaurants with more adventurous menus are showing strong growth, especially with young adults who have become the most adventurous in trying global cuisines. This market often identify themselves as ‘cooking enthusiasts’ and are eager to experiment with new recipes, tastes and flavors – stirring the demand for what was once considered exotic specialty foods. While this niche market may be small, they are also more affluent and are spending more on healthy foods both in the supermarket and in home meal preparation, which continues to be a strong economic trend. According to a report in PR Newswire, “Young adults are driving the interest in ethnic foods in the USA and their adventurous eating is introducing foods from around the world to their family and friends”. Even in a recovering economy, ethnic foods set a record at $2.2 billion in sales {see NASFT State of Industry Report}. While Indian and Asian foods continue their rapid growth, expect to see interest in the African and South American international foods category to grow as well. Rich spiced sauces in Indian and Thai foods are winning consumers’ palates. Moroccan cuisine, which compliments this category nicely, is sure to be one of the hottest exotic culinary experiences in the coming months.
While this group often embody qualities and personality characteristics that can be considered docile, compliant and unassertive in a traditional Hispanic society, they are changing rapidly and making new demands on the specialty food and beverage sector. Still maintaining the characteristics of their Latina culture, the Nueva Latina is adopting many American cultural values such as being more self-reliant, impervious and driven – and more likely defines herself as being from a blended culture. Considered as a second-generation Hispanic who is an educated career woman, she is open to change, yet still prefers to to communicate in Spanish (45%) vs English (31%), according to a recent MediaPost article. However, her media consumption skews towards English and other content that is culturally relevant, such as her food choices and lifestyle. The challenge for specialty food and beverage brand marketers is how to attract this dynamic new audience. While it is clear that having a deep understanding of her culture can help, uncovering her needs, desires and wants through research is the best way to connect to her purchasing behavior. Benefit Testing and other methods to evaluate consumers have been instrumental in gaining market share from this new Hispanic sub-group. As brands change based on the cultural demands of niche segments, the Nueva Latina is a driving force in the market today. Quite honestly, many specialty food companies test their packaging in the aisle. They go with their gut, create a marketable product, leap into stocking fees and pray that the product sells. Now for a start up that may be a bit insane. Especially with the cost of shelf space, how quickly a store pulls under-performing items, and the sheer volume of competitors these days. But for established companies like Cento, Victoria, World Finer and Pastene, they have learned how to make calculated risks good business. Case studies are fascinating. Especially in packaging. In my recent seminar at the Fancy Food Show I shared the stories behind some of the brands you may already know, analyzed the challenges they faced, discussed the research that was conducted and reviewed the results of their brand packaging strategies. Now I’m not saying with research you can become the next Whole Foods leader. But with research you can make the opportunity to achieve that goal more likely. To that end, here are the seven ways to help evaluate your products branding and packaging: Using all or some of these help us to uncover the “AS IS” – where the brand is at right now. I have used some of these tools more than others due to the often tight budgets of the ethnic and specialty foods industry. But each one is a proven research methods that either myself or my colleagues have managed. |
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Chobani Greek Yogurt, Product Review
http://www.chobani.com/
To develop a product launch strategy we were asked to try The 17 Day Diet. After 3 months, it has changed our eating habits for the long term. Chobani Greek Yogurt is a big reason for that.
When polled, we found that most of our group thought they would not be able to live without eating pasta, bread, rice and many other carbohydrate rich products. For some, these types of foods are part of their culture, a flavor of their heritage, which posed other challenges.
However, after a lifetime of eating starchy foods, trying a higher protein, pro biotic and low fat eating choice was very inciting. Our office began eating more cottage cheese, Kefir and Greek yogurt, especially Chobani.
We started with the plain and immediately noticed its unique thick, rich and creamy texture. Nothing like any yogurt on the shelf. This was a new flavor profile. And the packaging was elegant and clean with a unique profile using fine product illustration. Shortly after their demand exceeded production we hear that Dannon launched a copy cat line, albeit with a slightly slender profile.
The familiar “fruit on the bottom” concept so successful in the past is re-energized. Some may choose to stir it up. But many of us enjoyed the taste so much we ate it one slow spoonful at time with the tip coated in fruit on the bottom.
The brand has grown rapidly with a complete line of popular fruit flavors. We hear that Big box orders are up and the larger packs are selling out.
Thanks to the makers of Chobani for becoming part of a healthier lifestyle choice for our team and for inspiring new appreciations for authentic, specialty imported foods.
Visit the Chobani site: http://www.chobani.com
Get Chobani coupons: http://www.chobani.com/coupons