  | May 12, 2011 | News for the food, beverage and consumer packaged goods industry |  |  |
- Kraft expands sustainability goals
Kraft Foods announced sustainability goals that will build on its success in reducing energy, carbon dioxide, water, waste and packaging. By 2015, the company aims to boost sustainable sourcing of agricultural commodities by 25% and reduce manufacturing plants' water consumption and waste production by 15%, among other goals. RTT News (5/12)        - Campbell slashes packaging, according to its CSR report
Campbell Soup last year reduced its use of steel, plastic and paper packaging materials by more than 4.5 million pounds, according to its corporate social responsibility report. The streamlining came courtesy of new returnable corrugated packaging for Goldfish, recycled paperboard packaging for the Pepperidge Farms' Baked Naturals line and other changes. Environmental Leader (5/12)  | "Re-Using" Plant Systems Enhances Food Safety
Production management systems make operations transparent — so you can address quality and food safety risks while they're still recoverable. Learn how industry leaders re-define the role of factory systems — so ensuring and proving food safety are a natural part of their production operations. | | Trends |  | | | - Consumers stay sweet on sugar substitutes
Mintel's David Jago explains that in Europe, aspartame and acesulfame K top the charts in sweetener use, while North Americans prefer sucralose. Stevia sweeteners also are gaining in popularity in European markets. Non-alcoholic drinks still account for 40% of sweetener use, but teas, ice cream and other desserts are beginning to catch on to the trend. FoodNavigator (5/11)    | Utilize the Zurich Enterprise Risk Management Healthcheck assessment tool to get a better understanding of your current ERM strategy with recommendations for improvement. Sign up for FREE access today! |
 - Publix sets parameters to reduce "extreme couponing"
Publix Super Markets is training employees for a policy that limits "extreme couponing" but maintains many of the chain's popular perks. Publix will continue to honor coupons from other stores but only those defined as a competitor. Coupons to buy one, get one free will stay, but there will be an item limit to prevent customers from emptying out a single product. The Tampa Tribune (Fla.) (5/11)  |  |  | | An Introduction to Data Center Infrastructure Management
Space and power limitations in data centers, along with increased complexity, have led to a new category of management tools with integrated processes — Data Center Infrastructure Management (DCIM). This white paper looks at how DCIM products can help simplify operations, automate asset management, optimize use of resources, reduce costs and more. | |  |  |  |
| Science & Technology | | | | - In produce, packaging spurs innovative thinking
Viewing produce as a snack food is one way to introduce innovation. When the topic came up during the United Fresh Produce Association's conference on produce technology innovation, Robert Verloop explained how easily a new perspective transformed his company's blueberry production. "We started from the premise that we are a convenience, a snack food, not just blueberries. That's a different way to look at the business opportunities that are out there," said Verloop, executive vice president of marketing for Naturipe Farms. The Packer (Lenexa, Kan.) (5/11) | Health & Wellness | | | | - Diet should reflect health needs and risks, expert says
Diet recommendations should be based on a person's health conditions and risks, says Gina Lundberg, medical director at the Heart Center for Women at St. Joseph's Hospital of Atlanta. She suggests that patients with diabetes or pre-diabetes might benefit from the South Beach Diet, those seeking to improve cholesterol levels might want to try a Mediterranean-style plan and those with high blood pressure should consider the DASH, or Dietary Approaches to Stop Hypertension, diet. USA TODAY (5/11) | GMA News | | | |
| Government & Food Safety | | | | - Consumers more confident in food safety
Consumer confidence in food safety has reached the highest level in seven years: 88% of customers are "completely" or "somewhat" confident in the safety of food sold at grocery stores, according to the Food Marketing Institute's U.S. Grocery Shopper Trends report, released this week. Respondents were more confident about food grown in the U.S. than abroad, and men were more comfortable with imported foods than women. Progressive Grocer (5/11)  | |  | | | | | | Copackers Manager | Dole Food Company, Inc. | Westlake Village, CA | | Promotional Products Sales Manager | Kencraft Candy | Alpine, UT | | Manager/Sr. Manager, Field Finance | Heinz | Pittsburgh, PA | | Manager, Health & Nutrition Policy | Grocery Manufacturers Association | Washington, DC | | Product Manager | Inventure Foods | Phoenix, AZ | | Market Research Manager | Barilla America | Bannockburn, IL | | Sr. Nutrition Marketing Business Partner | Kellogg Company | Battle Creek, MI | | Manager Procurement - Frozen Vegetables & Mushrooms | Campbell Soup Company | US - NJ - Camden | | | |  | |  |
| SmartQuote | | | |  | I used to wake up at 4 a.m. and start sneezing, sometimes for five hours. I tried to find out what sort of allergy I had but finally came to the conclusion that it must be an allergy to consciousness."
--James Thurber,
American author and humorist  |
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