Hostess looks to update snack-cake line As Hostess Brands relaunches Twinkies, the company is planning changes to its snack-cake line that could include lower-calorie, smaller and gluten-free items to cater to younger consumers. "We want to capitalize on the nostalgia of the brand, but we also want to make sure we're relevant to this generation and not just the generations of the past," President Rich Seban said. Los Angeles Times (tiered subscription model) (7/13) ConAgra plans grain-milling joint venture ConAgra Foods has proposed a grain-milling joint venture, Ardent Mills, that would include 44 mills that would mill about a third of the nation's flour. The company said the venture would boost efficiency, but critics say it could eliminate competition and drive down prices for wheat farmers. Omaha World-Herald (Neb.) (7/13) Hershey launches new cocoa farming initiative in Mexico The Hershey Company is launching a new initiative in Mexico in an effort to unite farmers, the government and researchers in sustainable cocoa farming. As part of the 10-year, $2.8 million Mexican Cocoa Project, Hershey will plant about 100,000 disease-resistant trees around the country in an effort to revitalize the cocoa crop. The Daily Meal (7/11) Other News  | Whitepaper: Customer Loyalty Management - Marketing's Holy Grail The tide has shifted. Engagement in store, online, via social and mobile can all help turn customers into fans. This is Customer Loyalty Management--loyalty programs, plus event streams, relationship marketing and analytics. Learn the tools and technologies for "right-time" interaction, creating advocates, and ensuring customers think of your brand first. Download the whitepaper and watch the webinar. | | As gluten-free frenzy persists, food-makers seek certification With more consumers opting for gluten-free products, companies are launching gluten-free foods and seeking approval from the third-party Gluten-Free Certification Organization. "If the natural customer is going in that direction we want to be ahead of the curve, to be able to provide choices and products that meet their needs," said Terry McDaniel, CEO of Inventure Foods, parent of Boulder Canyon Natural Foods, which recently received gluten-free certification for its potato chip factory. The Arizona Republic (Phoenix) (tiered subscription model) (7/13) Other News  | Register for Webinar by Dr. Natalie Petouhoff. Learn how to:
• Get real, accelerated business results from social
• Reduce the politics and get consensus on best next steps
• Make smarter decisions and align your team with goals
| | Customers can be a rich source of marketing materials Customers can be the source of some of the most influential and cost-effective marketing materials, writes Debra Kaye of innovation consulting firm Lucule. Interact with them on social media, and ask them to review your products and share their experiences, she recommends. "This kind of customer-generated content creates an immediate meaningful bond with the consumer that is part delight, part surprise and lots of fun," Kaye writes. Entrepreneur online (7/11)  | [Your Business] as a Service: Developing Your Subscription Business Strategy
Accelerate is a collection of articles that provide practical guidance and best practices for success in the Subscription Economy, with contributions from a variety of thought leaders and industry experts. In this eBook chapter, you will learn how to develop your subscription business strategy. Download the free eBook chapter now. |
 |  | 5 Ways that Quote-to-Cash Can Boost Your Revenue
Streamlined Quote-to-Cash processes can lead to higher sales productivity, consistent sales methodologies, and lower overheard and increase revenue. In this white paper, learn about the five key Revenue Velocity factors — Average Selling Price for new deals, win rate, sales cycle time, renewal contract value and renewal rate — and break down the impact of each on your sales process. Click here to learn more now. |
 | Olive and sunflower oil can be used to reduce fat in biscuits Sunflower oil and olive oil can be used to cut fat in biscuits without affecting taste and texture, according to a new study published in the Journal of Food Research International. The oils could produce an overall fat reduction of 13% without affecting taste and texture, the study found. "[W]ith a moderate fat reduction biscuits, with similar sensory properties to full-fat ones could be obtained," the authors concluded ConfectioneryNews.com (France) (7/11) |  | Right is right, even if everyone is against it, and wrong is wrong, even if everyone is for it." -- William Penn, British statesman and philosopher | | Please contact one of our specialists for advertising opportunities, editorial inquiries, job placements, or any other questions. | | Publisher, Food & Beverage: Chris Warne P: 646.462.4647 | | | | |
| Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004 | | |
No comments:
Post a Comment
Please comment thoughtfully CPG Brokers, your best resource to optimize your in store self exposure and maximize sku distribution.