Editor's Note: The Daily Update will not
publish on Friday, May 14 as the Food Institute will be moving.
Publication will resume Monday, May 17 from our new address: 10 Mountainview
Road, Suite S125, Upper Saddle River, NJ 07458. Phone numbers will
not change.
Industry News
H.J.
Heinz Co. will reduce the amount of sodium in its ketchup. The
new formulation will have 15% less salt, dropping from 190 mg of sodium
per serving to 160 mg. The reformulated product is expected to roll
out in grocery stores this summer and changes will not be touted on
its packaging, reported Pittsburgh Post-Gazette. Full
Story
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A recording
of the Food Institute webinar A
Look at Merger & Acquisition Activity, Past, Present and
Future is now available! The
webinar reviewed recent M & A activity and discussed what
makes certain companies appealing to sell or buy. To purchase
a recording, click
here.
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Orders
for menu items that contain the descriptors "snack," "snackable" or
"snacker" increased by 170% since 2007 and growth is expected
to carry on as restaurants continue to explore this new trend, according
to research from Mintel Menu Insights. Consumers are more likely to
visit restaurants in the early and late afternoon for snacks, the
3 p.m. to 6 p.m. time slot being most popular with 37% of Mintel's
respondents. The majority of snackers (64%) look for a beverage when
snacking, whereas 61% opt for something portable.
Full
Story
New!
Grocery
retailers need to pay attention to CSAs, notes the May 13 edition
of The Lempert Report, hosted by Phil Lempert and featuring
Food Institute data.
Click
here to view.
