The Food Institute in the News

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Cracking The Code For "Eating In" To Be Topic Of New Webinar

ELMWOOD PARK, NJ (March 8, 2010) The combination of food inflation and the recession has had predictable and well-documented consequences, such as growth in private label shares. However, some retailers, notably Wal-Mart, appear to be leveraging the economic down turn as they fundamentally change their shopper value propositions. If successful, these changes will alter supplier relationships as well as the landscape for competitive food retailers, in potentially seismic magnitude and with long-lasting dimensions. A new webinar from The Food Institute will delve into this topic which is detailed extensively in a new study called "Eating In," sponsored by the Coca-Cola Retailing and Research Council - North America.

This study brings together a powerful base of information from The NPD Group, sourced both from its ongoing work, as well as a custom survey done for the Council and this webinar featuring Joe Derochowski, Executive Director The NPD Group, Food and Beverage Services & Bill Bishop Chairman Willard Bishop will explore its findings in depth as well as give answer questions from attendees.

For years food retailers have tried to encourage customers to eat more meals at home, but only a few have "cracked the code." One reason is that up until now, food retailers did not have access to solid information such as this study provides on how customers were thinking about and approaching the planning, preparation, consumption, and even clean-up for meals.

This information gives retailers a solid platform to build a fact-based strategy. It also is translated into literally dozens of fresh insights and actions retailers can take as they focus on making it easier and more beneficial for their customers to eat more meals at home. Speakers will offer remarks focused on turning the new information and insights into action, providing a framework for retailers to use to develop their own strategies. There will also be opportunity for the audience to pose questions to the presenters.

The session is designed for retail executives, but should also be of interest and value to brokers, suppliers, and others with an interest in what will certainly be one of the big topics in food retailing in 2010 and beyond. A copy of the study is available for download when you sign up for the webinar at http://www.foodinstitute.com/eatingin.cfm

Hy-Vee Executive Joins Food Institute Board

ELMWOOD PARK, NJ (Sept. 8, 2009). Paula Correy, vice president, western region, for Hy-Vee Inc. in West Des Moines, IA, has joined the Board of Trustees of the Food Institute, based here. Ms. Correy, a native of Iowa and long-time retailer, has been with Hy-Vee since 1999. Prior to that she managed department stores in the Midwest.

 Ms. Correy will join twelve other Trustees including Bill Bishop of Willard Bishop, Frank DiPasquale of the National Grocers Association, Mark Allen of the International Foodservice Distributors Association and Michael Sansolo of Sansolo Solutions LLC. Joseph Crocker of Crocker & Associates is current chairman, with Donna George of Schar USA Inc. being the incoming chair. Dean Erstad from Seneca Foods is currently treasurer. Other trustees include Pat Mulhern of Monarch Foods, Win Taylor, Peter Lavoy, and Nancy Glick of MS&L Worldwide.

 "Paula will bring a wealth of needed grocery retailing experience to our Board," says Brian Todd, Food Institute president. "We traditionally have at least one retail trustee, and now we have several. That's important due to all the activity now taking place at the retail level in the food industry. Paula, coming from one of the most progressive supermarket operators in the country, will provide us the high-quality retail input we really need to shape our informational and analytical products and services for the 21^st century. I and all the Trustees warmly welcome her on board."

 Ms. Correy began her career with Hy-Vee as a manager of store operations in unit in Urbandale, IA. She subsequently became store director for the Hy-Vee supermarket in Mankato, MN. In 2002, she was promoted to the position of the chain's director of operations, followed by the appointment to the position of assistant vice president of Hy-Vee's Cherokee division. Her next post was that of vice president of perishables, followed by elevation to vice president marketing. She assumed her present position in 2008.

 She has been elected into the Hy-Vee Hall of Fame and was voted the Department Director of the Year. She currently serves on several committees, including those for information technology, general merchandise, pharmacy and perishables. She has also been on the boards of Midwest Heritage Bank and FDI and is currently a board member of D&D Foods. She lives in the Des Moines area with here husband and three children, Hailey, Tanner and Tye. An avid sports fan, she finds time for running and biking.

About The Food Institute
The Food Institute is the food industry's premiere go-to informational resource. Its products and services include the weekly analytical Food Institute Report, Today In Food daily electronic newsletter, and its website, which provides a broad range of information relative to the food industry including mergers and acquisitions, economic statistics, and a back-article archive. In addition, the Food Institute publishes statistical reviews, including the Food Industry Review, as well as regulatory guides on such issues as food safety, recalls and other subjects. These are produced in conjunction with a prominent Washington law firm, Olsson Frank Weeda Terman Bose Matz PC. The Food Institute also produces webinars and seminars on food issues.

Economic Downturn Presents Opportunities And Challenges: Food Industry Review, 2008

ELMWOOD PARK, NJ (Feb. 18, 2009) – The food industry experienced many changes and upheavals in 2008. Companies have been looking for ways to stay ahead amidst the recession, which is becoming increasingly more difficult. Fortunately there is a go-to resource that caters to the oft overwhelmed professional who needs to stay abreast of the latest trends and news. Key information including demographics, CPI & PPI charts, as well as an overview of the year's mergers and acquisitions are revealed in the just released Food Industry Review publication, a 717-page compendium of important facts and figures that occurred in the food industry during 2008.

The Food Industry Review, 2008 ed., the Food Institute's flagship publication, has arrived to give all those in the industry a helping hand. No other publication offers such a comprehensive look at the food industry--from retail (including grocery stores, c-stores and warehouse clubs) to foodservice (including restaurants and vending). The review also examines consumer trends, new product trends, natural and organic foods, private label and economic trends.

"The Food Industry Review is a comprehensive resource guide to the food industry. It is a must for professionals looking to stay that important step ahead in the current unstable economic climate," noted Corinne Casella, IRC Manager, at the Elmwood Park, NJ-based trade association. Published annually by the Food Institute, Food Industry Review contains easy to read information that encapsulates an entire year and is available for purchase as a whole or by individual chapters.

For more information about Food Industry Review, 2008 or to order the publication, please visit http://www.foodindustryreview.com/buy.cfm or contact Corinne Casella, IRC Manager at 201-791-5570 ext. 226 or ccasella@foodinstitute.com.

About The Food Institute
The Food Institute is a nonprofit organization with a single purpose: providing information. The Food Institute strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." The association serves as a trusted source of information, providing balanced coverage of the issues. It delivers information through multiple media so that industry professionals worldwide can tap in when and how they choose. For more information, visit, www.foodinstitute.com.

Contact:
Corinne Casella
IRC Manager
The Food Institute
201-791-5570 ext. 226
ccasella@foodinstitute.com

Could Food Inflation Be Reignited This Year? Overall food prices are projected to rise less than 2008's 5.5% to a bit over 3%, but production cuts and a stronger U.S. dollar could impact.

Elmwood Park, NJ (PRWEB) March 4, 2009- While food inflation is projected to be under last year's 5.5% level it could be impacted by production cuts and a stronger U.S. dollar, according to Kenneth Zaslow, a senior analyst for BMO Capital Markets speaking at The Food Institute's webinar Where Are Food Prices Headed In 2009? (www.foodinstitute.com/foodprices.cfm) Reductions in production could "reignite inflationary pressures," noted Zaslow, pointing out that the recent slowdown in food inflation has been accelerated by declines in demand, and "trading down" by consumers.

Overall food prices are projected to rise 3% to 4.0%, noted Ephraim Leibtag, U.S. Department of Agriculture economist. Food-at-home prices however are seen rising between 2.5% and 3.5%, while food away-from-home is projected to rise between 3.5% and 4.5%. Center-of-the-plate protein items, such as beef pork and poultry are seen rising under 2008 levels, and dairy and egg prices are actually projected to decline this year after increasing at double-digit rates in 2008.

The Food Institute keeps industry professionals up to date on the latest economic and industry news. Find out about becoming a Food Institute member and joining thousands of other food industry professionals who have been doing so since 1928 at: www.foodinstitute.com.

About The Food Institute The Food Institute is a nonprofit organization with a single purpose: providing information. The Food Institute strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." The association serves as a trusted source of information, providing balanced coverage of the issues. It delivers information through multiple media so that industry professionals worldwide can tap in when and how they choose. For more information, visit www.foodinstitute.com.

Consumers Put Brakes On Food Spending Last Year

ELMWOOD PARK, NJ - (February 2009) - Americans spent an estimated $1.38 trillion on food last year according to the Bureau of Economic Analysis' most recent quarterly report- that's 2.47% less than food spending had been trending in the third quarter of 2008 and the largest quarterly adjustment since the government began tracking such data in 1947 despite soaring food price inflation. "It is safe to say the U.S. shopper reacted to the downturn in the economy more quickly than at any time in recent history and more vociferously than at anytime since immediately World War II when the government began tracking this data," commented Brian Todd, President of The Food Institute.

The behavior of the U.S. consumer changed significantly in the last half of 2008 as prices for food rose at the highest level in almost two decades. While no one can predict the future, The Food Institute will keep its members and the industry overall abreast of economic developments as it has since 1928. The Food Institute will hold a webinar on "What's Ahead For Food Prices," on Feb 24 at 1:00pm EST.

Following two years of accelerated food price inflation, what is the outlook for retail food prices in 2009? As the U.S. and global economies have fallen into a recession and commodity and energy prices have fallen 30% to 60% over the past few months, the food industry faces lower costs, but greater uncertainty.  Both the depth and
breadth of the current recession will have an impact on the food sector and ultimately affect the prices charged by retailers and paid by consumers.  This webinar will focus on the factors that led to the run up in inflation in 2007 and 2008, how these factors have changed over the past few months, and what that means for 2009 and beyond.

The event will feature USDA economist Ephraim Leibtag.  For more go to the Food Institute website at www.foodinstitute.com/foodprices.cfm

What Will The Obama Era Mean For The Food Industry?

Contact: Henry Mollman
201 791-5570, ext. 215

ELMWOOD PARK, NJ - (Jan. 26, 2009) - It has only been a week since the inauguration, but changes are already being made by new appointees of President Obama, including USDA Secretary Tom Vilsack who listed child nutrition and improving food safety among his top priorities. Both of the issues and much more was discussed at the recent webinar The Obama Era: What Does It Mean For the Food Industry? Jan. 14, 2009. This event drew scores of attendees who received a look at the current administration and the challenges it will face in the coming years. A recording of the event can be download at www.foodinstitute.com/foodregs2009.cfm

The early hours of the Barack Obama administration proved very eventful, as the President wasted little time in addressing policy established over the previous eight years under the Bush administration. The immediate flurry of activity indicates that the what follows will bring profound and abundant change, and the group assembled by The Food Institute and Washington insider law firm Olsson Frank Weeda Terman Bode Matz P.C. represents the most experienced and insightful professionals yet organized to focus on the ripples that will be felt by the food industry resulting from a sea change in Washington.

With a Democratic White House and a substantial Democratic majority in both houses of Congress, expectations are high for far-reaching legislation with significant repercussions for those in the industry. Former U.S. Congressman Charles Stenholm, known as "Mr. Agriculture" for his well-established experience in Congress on food and agricultural issues and immense knowledge of the business, provides a Washington veteran's familiarity with current representatives and the legislative process. Mr. Stenholm's contributions to the webinar will prove invaluable to anyone involved at any level in the food and agriculture business.

Attorney Marshall L. Matz, recent recipient of the Gene White Lifetime Achievement Award for Child Nutrition, discusses the importance of the reauthorization of the Child Nutrition and WIC Reauthorization Act of 2004, set to expire on Sept. 30, 2009. Mr. Matz describes the many changes likely to be enforced in the reauthorization, particularly in relation to the obesity epidemic, an issue notably placed at the forefront of the new administration's health agenda, as well as the difficulties the reforms will encounter amid the balance of the Economic Stimulus Package and budgetary restraints. This issue will undoubtedly affect any food manufacturer as welfare reform, changes to the school lunch program and an increased importance on childhood nutrition will spill over into innumerable market segments.

The growing influence of consumer and health groups on an activist federal government will assuredly have a considerable impact on future regulations and legislation, and founder and former Chairman of the Food Institute Rick Frank discusses the various groups and representatives that will push for agendas and reforms marginalized by a pro-industry Bush administration. Food safety reform, which was not particularly emphasized over the past eight years, is one of 13 "urgent priorities" as compiled by the U.S. Government Accountability Office. As legislation concerning food safety is highly likely before the end of 2009, leading food industry legislative and regulatory expert Bob Hahn explores the possibilities for FDA reorganization or the creation of an entirely new entity to regulate food safety. With expanded federal authority on food safety issues, food processors and importers will be subject to greater compliance standards and will receive increased scrutiny from regulators.

Other issues discussed in the webinar were:

  I.     Issuance of a report from FDA's Science Advisory Board classifying CFSAN as in a "state of crisis"

 II.     Obesity epidemic continues to worsen, with increasing evidence that consumers not using or not understanding the nutrition label

 III.     States, cities, and counties beginning to enact their own food laws, including bans on trans fat in restaurant foods and nutrition labeling of restaurant foods

 IV.     Rising food prices, with some blaming diversion of grains to ethanol as a contributing factor

 V.     Economic downturn has increased food insecurity and demand for food assistance programs among low-income Americans

 VI.     Perception that FDA under Bush Administration has been "toothless"

A recording of the webinar can be found on the Food Institute website at www.foodinstitute.com/foodregs2009.cfm with more details and commentary.

The Food Institute is the foremost resource for information relative to the food industry and produces e-newsletters, printed analytical reports, guides and statistical reviews of food industry developments.

Olsson Frank Weeda Terman Bode Matz P.C. is a prominent Washington-based law firm that specializes in food legislation and regulation, including food safety, labeling and food importation.

Budget-Conscious Shoppers Buying Less Food

FOOD INSTITUTE PRICE INDICES DOCUMENT "PAINFUL" DECLINING UNIT MOVMENT IN FOOD SALES

ELMWOOD PARK, NJ - (Jan. 26, 2009) - Supermarket and restaurant chains saw their patrons buy less physical product at the end of 2008, year over year, according to the Food Institute's exclusive Prices Indexes. The Food Institute, based here, found that in December alone "deflated" sales at grocery stores fell 4.7%, after allowing for inflation, while eating and drinking places saw their "deflated" sales drop 6.6%. – among the largest declines the Food Institute has recorded since it began tracking this information two decades ago.

 "The impact of higher food prices on both U.S. supermarkets and restaurants is painfully apparent when looking at sales and inflation data from 2008's final quarter," commented Brian Todd, President & CEO of The Food Institute. "While people have to eat, they are opting to do so less often at restaurants, and are carefully traversing supermarket aisles in search of bargains and more economical meal solutions."

Even though there was some slight easing of food-at-home price inflation in the final months of last year, consumers cut back even more sharply on their expenditures at both food stores and restaurants. Operators saw growth in their business plummet to only about 3% in the final quarter as the government's Consumer Price Index for food-at-home hovered above 7%.

Food Inflation last year was at a 19-year high, and, while it is expected to ease somewhat this year, could still top 4%. "Budget conscious consumers, however, will likely be the norm for the foreseeable future, and will continue to look for values," added Todd.

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Would you like to be able to access this kind of information, as well as on other food industry topics 24/7? Become a member of The Food Institute. Go to www.foodinstitute.com and click on "Become A Member" on the menu bar at the top of the page. You will be able to receive the information-packed Food Institute Report, access the FI website with its food industry data bases, get the daily electronic newsletter, Today In Food, and benefit from substantial discounts on FI's webinars, seminars and publications.

Kraft Foods Join the National Grocers Association and Food Institute to Launch Student Learning Service

ELMWOOD PARK, NJ - (May 27, 2008) - The Food Institute (FI) and The National Grocers Association (N.G.A.), in cooperation with Kraft Foods, are pleased to announce the launch of the Student Learning Service, a program designed to assist students pursuing a food industry career. The Student Learning Service (SLS) will make important industry information from the Food Institute accessible to the students -- and faculty -- of the member schools of the N.G.A. Food Industry University Coalition (FIUC).

“This is a fantastic program that taps into the Food Institutes vast knowledge and tools to benefit both students and faculty members,” says Richard George, Professor of Food Marketing, St. Joseph’s University, an FIUC member school. Here are some of the benefits the SLS -- executed in alliance with FIUC -- will provide:

Access to food industry data to support student efforts, particularly reports and presentations;
Details on job opportunities;
“Real time” information on developments within the food industry;
and Faculty assistance to develop course work

“Kraft understands the strategic imperative represented by this initiative,” says Denny Belcastro, VP, Customer Development and Industry Relations, Kraft Foods. “In supporting this program, we’re helping to ensure students will acquire the skills and talent essential to be the effective future leaders the food industry needs,“ The Student Learning Service will have several components and – by making the most of web technology – will be designed for ease-of-use. These components include easy access to FI databases/information resources through the FI website (www.foodinstitute.com) and N.G.A. website www.nationalgrocers.org; a career center; a subscription to FI’s “Today in Food Daily Update” e-newsletter and the weekly “FI Report.” Each university’s website also will provide access. Just some of the resources available include: the market information centers, mergers & acquisitions database; archive of back articles, research resources and the food price outlook.

“We believe the Student Learning Service is one of our most important initiatives launched in the last several years,” says Brian Todd, President and CEO of the Food Institute. “The service directly engages the student body of each school with the food industry real-time, and will provide students with the information and background they need to have as future leaders.”

The Student Learning Service also will include a number of new products currently in development, such as: public reports from iLumen Benchmarking Service, Competitive Promotions Report promotional review, a Crisis Management Center and financial reports. In addition, the LearnSomething training programs currently being developed for the Food Institute site would be available for sign-up.

The Student Career Center, aimed directly at the students, will be a tremendous resource. The center will not only provide information about careers after graduation, but also will include details on part-time summer employment and internships. In close association with the N.G.A. Coalition, FI would actively seek participation among all companies in the food industry (major corporations, processors, wholesalers, retailers, etc.) to solicit graduates and students, and would also actively solicit students for posting. This could be an immensely important service, not only for the students, but also -- especially -- for the industry at large, which can certainly benefit from the skills being acquired by tomorrow’s generation at Coalition schools.

“N.G.A. is excited about this new initiative for a number of reasons. One of N.G.A.’s key working agenda items is to recruit the next generation of quality leaders and entrepreneurs, this new program aids us in reaching that goal.” said Frank DiPasquale, Senior Vice President of the National Grocers Association.

The program is expected to launch in August to coincide with the start of the 2008-09 academic year. For more information please contact Christine Cunnick at 703-516-0700.

Food Industry Mergers & Acquisitions Continued Upward Trend In 2007, Food Institute Analysis Shows

ELMWOOD PARK, NJ – (Mar. 11, 2008) – The upward pace of mergers & acquisitions in the food industry continued in 2007, with a total of 413 transactions completed during the year and an additional 60 agreed upon, but not yet closed by the end of the year, according to The Food Institute, which has been tracking food business mergers & acquisitions for over 25 years. This compares to the 392 deals that were completed in 2006, along with the 59 that were under agreement at the end of that year.

Food processors again led the way, with 94 deals closed and another 16 in development, although the total number of transactions in this category fell 14.5% from 2006.  Investment firms and banks were the second most active group, acquiring 89 food companies. Retailers were also aggressive, with 79 transactions, as were restaurants with 57 deals completed.

The trends were revealed in the just released Food Business Mergers & Acquisitions publication, a 265-page compendium of all such transactions that occurred in the food industry during 2007.

Among the 27 classifications of companies tracked by the Food Institute, 12 experienced an increase in merger activity, while 11 saw a decrease and four remained at the same level as the year before. Notable increases in merger & acquisition activity were seen in the Snack Food, Dairy, Investment Firms & Banks, Restaurants and Convenience Store sectors, while decreases occurred in the Bakers, Meat Processors, Seafood Processors and Multi-Product Processors categories.

"Food processors have accounted for the highest number of mergers & acquisitions in the food industry for several years running; however, investment firms & banks have steadily increased their interest in food businesses and are on pace to complete more acquisitions in this industry than food processors within the next few years, " noted Danielle Breuel, Research & Education Director at the Elmwood Park, NJ-based trade association.  Investment firms increased their purchases 20.3% in 2007, as they scooped up companies in several categories, but mostly targeted restaurants. Some 44% of the transactions carried out by investment firms in 2007 involved a restaurant company or assets.

Although the number of acquisitions by food processors decreased in 2007, the individual transactions were significant. "One thing to be said about the deals being carried out in the food processing and beverage sectors is that these acquisitions have a very specific strategic focus: larger CPG firms are purchasing smaller, health-focused companies and brands, namely Coca-Cola Co.'s purchase of glacéau and Fuze beverages, PepsiCo's purchase of Naked Juice, and Kellogg's purchase of Bear Naked granola," noted Ms. Breuel.

Among retailers, too, some of the individual transactions were significant, such as A&P's acquisition of Pathmark Stores, Inc., and Whole Foods Market, Inc.'s acquisition of Wild Oats Markets, Inc. In the Other Retailers category, which includes dollar stores and drug stores, several mergers and acquisitions were major transactions that changed their industries. For example, only eight transactions were completed in 2007 in this sector, but they included such noteworthy deals as Rite Aid Corporation's acquisition of 1,854 Brooks and Eckerd stores from The Jean Coutu Group (PJC) Inc.; the CVS Corporation and Caremark Rx, Inc. merger; and the acquisition of Dollar General Corporation by affiliates of Kohlberg Kravis & Roberts & Co. L.P., GS Capital Partners, an affiliate of Goldman Sachs, Citi Private Equity, and other equity co-investors.  In the Convenience Store sector, activity also surged, with 44 mergers and acquisitions being completed in 2007, representing a 22.2% increase from 2006.

But the real retail story is that the sharp jump in merger activity that began in 2006 was spun to an even higher level last year. Retailers completed 79 acquisitions in 2007, a nearly 15% increase from the 69 transactions carried out during 2006. However, M&A activity in this sector in 2006 had been up substantially from previous years - just 24 deals closed in 2005 and only 33 were completed in each of the previous two years.

Published annually by the Food Institute, Food Business Mergers & Acquisitions contains analysis of the transactions that occurred throughout the year, revealing the companies and brands involved, in over 25 different categories including food processors, restaurants, retailers, investment firms & banks and foodservice distributors. The specifics of each of the deals that took place in 2007, plus analysis of M&A activity by category, provides valuable insight into one of the most important aspects shaping the food industry: consolidation.

Mintel Partners with Food Institute for Sustainability Webinar

Elmwood Park, NJ (February 7, 2008) - The Food Institute (FI) will partner with Mintel International, a leading market research company, to conduct a webinar on the business aspects of sustainability. The webinar, entitled Sustainability: Trends in the Marketplace, will be held Tuesday, February 12, 2008 at 2pm EST.

The Food Institute recently conducted a webinar on sustainability from an overview and environmental standpoint. "Now," says Danielle Breuel, FI's Research & Education Director, "we want to focus on business issues that surround sustainability." Lynn Dornblaser, director of Mintel Custom Solutions and noted expert on new product development, will host the webinar. It will be moderated by Ms. Breuel.

Mintel and the Food Institute understand that running a sustainable business seems challenging to some companies. For that reason, the webinar will addresses key issues of sustainability from a manufacturing perspective. These include standards, product performance, formulations, ingredient procurement and measurements, among others. "Many issues influence sustainability, making it a complex issue to understand and enact," Dornblaser said. "This webinar will explore activity and consumer attitudes, attempting to point the way forward for sustainable businesses."

The webinar will highlight current sustainability and marketing best practices from manufacturers in Europe and Asia. Additionally, Ms. Dornblaser will analyze consumer behavior trends to show which marketing tactics work best on American shoppers. She will suggest product claims and package labels that get people purchasing on the basis of environmental conservation. This webinar will inspire manufacturers and retailers to create profitable sustainability programs.

Executives and managers in all aspects of the food industry can benefit from participation in the Sustainability: Trends in the Marketplace webinar. Those interested may sign up by visiting: http://www.foodinstitute.com/sustainabilitytrends.cfm. The site also provides access details, fees and more information on the webinar.

About Mintel

Mintel is a leading global supplier of consumer, product and media intelligence. For more than 35 years, Mintel has provided insight into key worldwide trends, offering unique data that directly impacts client success. Mintel Custom Solutions combines a range of research resources for your individual needs. From shopper services to targeted research, Mintel gets you ahead of your competitors. With offices in Chicago, London, Belfast, Sydney and Shanghai, Mintel has forged a unique reputation as a world-renowned business brand. For more information on Mintel, please visit www.mintel.com

About The Food Institute

The Food Institute is the leading source for information on the food industry, from grower to consumer, and provides its members with a variety of services, including Today In Food electronic newsletter, The Food Institute Report, and publications, as well as webinars. For more information about The Food Institute, visit www.foodinstitute.com

• What is sustainability from a consumer perspective?

• How do consumers perceive sustainability?

• What are the dimensions of a sustainable lifestyle?

• What is some of the language used & understood by consumers regarding sustainability?

• What are the key triggers and purchase criteria?

• How can marketers communicate sustainability efforts to the consumer?

Food Institute Elects Two New Trustees To Board

ELMWOOD PARK, NJ August 15, 2007- The Food Institute today announced the election of two new trustees to its board, Frank DiPasquale of the National Grocers Association, Arlington, VA, and Pat Mulhern of Monarch Foods, Rosemont, IL.

"The two new trustees bring us a wealth of experience in supermarket retailing and foodservice distribution," said Brian Todd, FI president/CEO. "Their input will be vital as the Food Institute expands its services and communication vehicles into new areas. Their selection is part of a long term plan to further strengthen an already strong board with even more expertise to develop and support new types of programming we are bringing on stream."

Mr. DiPasquale is NGA's senior vice president responsible for communications, meetings, membership development, industry relations, and research as part of the association's executive staff. He is also the executive director of the Grocers Research and Education Foundation (GREF), in which role he oversees research and education initiatives. Earlier in his career, Mr. DiPasquale managed operations, human resources and labor relations for Ahold USA, and then headed up human resources and operational services for Kmart' s supercenters. In 1996 he joined the staff of NGA, a national trade association representing retail and wholesale grocers comprising the independent sector, as well as the suppliers that support them. He is married with four children and currently resides in the Washington area. He has a BS from Iona College in New Rochelle, NY, and an MBA from Marist College in Poughkeepsie, NY.

Mr. Mulhern is president of Monarch Foods, a division of US Foodservice responsible for the procurement, development sourcing and marketing of the company's exclusive brands. Prior to this position, he was president of US Foodservice's North Star Foodservice. Before joining US Foodservice, Mr. Mulhern was executive vice president for Vistar Corporation and was also at a broadline distributor, Alliant Foodservice. Early in his career, he was on the operations side of the restaurant business, and, among other companies, was at the Bill Knapp's chain in the Midwest.

The Food Institute's Board of Trustees consists of 14 members, drawn from all aspects of the food and foodservice industries. Its role is to develop FI's vision/strategy and provide oversight of operations.

The Food Institute is a membership-based nonprofit organization with a single purpose: providing information. FI strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." Its services and products include a daily electronic update, a weekly report, webinars/seminars, reference publications, customized e-newsletters and more. For further information, visit, www.foodinstitute.com.

Contact:
Brian Todd
201-791-5570 x217
btodd@foodinstitute.com

Sales Growth for Grocery Retailers Not Expected to Keep Pace with Inflation

CHICAGO, IL - During "The Future of Food Retailing" Webinar sponsored by The Food Institute, Willard Bishop revealed that growth rates for six retail formats are not expected to keep pace with inflation. The six types of formats include four grocery retail formats, convenience stores that sell gas, and military outlets. While it's not anticipated that mass retailers will experience any real growth, Fresh Format stores, Limited-Assortment stores, Supercenters, and Dollar stores will post the greatest gains vs. inflation by 2010. 

Expected Compound Annual Sales Growth Rate vs. Inflation:  2005-2010 (Grocery & Consumables)

Source: Willard Bishop, 2006, USDA Economic Research Service

"This is a conservative estimate given that rising energy prices could push the inflation rate even higher," said Jim Hertel, SVP of Willard Bishop.

Also presented during the Webinar, Willard Bishop's annual "Future of Food Retailing Report" reveals even further market share erosion for traditional grocery formats. Total traditional grocery market share for 2005 was 50.4%, while the market share for non-traditional grocery outlets reached 33.4%. Convenience store market share for 2005 was 16.2%. By 2010, traditional grocery share is projected to decline to 44.1%, while non-traditional grocery share is projected to increase to 40.5%. And, while convenience store sales will continue to rise, this format is not expected to keep pace with the growth of other retail formats and therefore is projected to have a 15.4% market share by 2010.

Both Jim Hertel and Bill Bishop, Founder of Willard Bishop, underscored the need for immediate action by manufacturers and retailers. "Manufacturers need to embrace the changes that are taking place in food retailing today in order to succeed over the long term," observed Mr. Hertel. "Even if new and emerging formats aren't ‘right' for your products, these are the types of stores where Americans are increasingly purchasing their food and consumables."

Mr. Bishop cautioned, "The key takeaway for retailers is that there's real risk in falling behind in efforts to satisfy shopper needs. Sales are shifting more rapidly than ever before among stores, and the growth is going to the most innovative retailers."

Contact: Jim Hertel, Willard Bishop, Phone: 847-381-4443, email: jim.hertel@willardbishop.com 

Contact: Brian Todd, The Food Institute, Phone: 201-791-5570, email: btodd@foodinstitute.com 

About The Future of Food Retailing Report
Since 1983, Willard Bishop has published an annual report containing current and projected market share and sales data across multiple channels.  Previously called the Store Format Report, this publication continues to deliver an expansive assessment of food format retailing. The report provides an updated look at 15 food retail store formats and projects the anticipated annual sales growth rate versus inflation-for each format-to the year 2010.

• Traditional Grocery Outlets include: Conventional, Superstore, Food/Drug Combo, Fresh, Limited Assortment, Super Warehouse, Small Grocery, Convenience selling gas, Convenience not selling gas.
  
  
• Non-Traditional Grocery Outlets include: Club, Supercenters, Mass, Dollar, Drug, and Military.

To get a copy of "The Future of Food Retailing" visit: www.willardbishop.com, click on "Press," and then click on "The Future of Food Retailing."

About Willard Bishop
Willard Bishop is a consulting firm working with retail and foodservice companies to solve business problems and identify opportunities to drive profitable growth. For over 30 years, we have helped clients in the United States, Canada, Europe, Asia, and Latin America implement go-to-market strategies that improve both top-line sales and bottom-line profits. We do this by going beyond research to develop strategic implications and actionable recommendations for our clients. For more information, visit www.willardbishop.com.

About The Food Institute
The American Institute of Food Distribution (The Food Institute) is a nonprofit organization with a single purpose: providing information. The Food Institute strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." The association serves as a trusted source of information, providing balanced coverage of the issues. It delivers information through multiple media so that industry professionals worldwide can tap in when and how they choose. For more information, visit www.foodinstitute.com.   

Food Industry Merger & Acquisition Activity Rebounding, Says The Food Institute

ELMWOOD PARK, NJ (Feb. 28, 2007) – In 2006, 348 mergers & acquisitions were completed in the food industry - and an additional 102 were announced, but not yet completed by the end of the year, according to The Food Institute's Food Business Mergers & Acquisitions 2006. Activity was up 7.7% from 2005, but still remains 13.6% below the total five years ago. Food Processors accounted for nearly one-third of the total number of mergers & acquisitions closed in 2006, while Investment Firms & Banks accounted for nearly one-fifth of the transactions during the year, according to The Food Institute, which has been tracking merger & acquisition activity for over 25 years.

"Investment firms & banks were the winner in this year's race for mergers & acquisitions," noted Danielle Breuel, Research & Education Director at the Elmwood Park, NJ-based trade association. "Transactions carried out by companies in this category clearly contributed to the overall increase in food business mergers & acquisitions in 2006. Purchases made by Restaurant firms and Supermarkets also played a significant role in the overall increase, with activity in these sectors of the industry bouncing back from a lull in 2005," she added. "The magnitude of consolidation among food retailers could continue in 2007, with two key transactions already announced: Whole Foods Market Inc. agreed to acquire natural and organic foods retailer Wild Oats Markets; and warehouse store operator and foodservice supplier Smart & Final Inc. entered into a definitive merger agreement to be acquired by an affiliate of private equity firm Apollo Management, L.P."

Food Business Mergers & Acquisitions 2006, available from the Food Institute, contains a listing of merger & acquisition activity in over 25 different categories ranging from food processors and restaurants to retailers and investment firms & banks. This publication gives the specifics of each of the deals that took place in 2006, plus an overall comparison of the activity over the past five years, providing valuable insight into one of the most influential aspects of the food industry.

Examining the data by category, considerable increases in merger & acquisition activity in 2006 compared to the prior year were seen in the Investment Firms & Banks, Restaurants, and Retailers (namely Supermarkets and Convenience Stores) sectors. Investment Firms & Banks completed a total of 65 acquisitions in 2006, and an additional 23 were announced, but not yet closed at the end of the year. This is the highest number of transactions since the Food Institute began tracking Investment Firms & Banks as a separate category in 1998. It is also well above the 43 and 48 mergers & acquisitions in 2005 and 2004, respectively. Notably, in 2006 some 36 of the purchases made by investment firms involved a restaurant company (27 completed; 9 pending closure), up from 16 completed mergers & acquisitions of restaurant firms or assets in 2005. Investment firms also targeted supermarkets in 2006.

Acquisitions made by Restaurant firms increased from 24 in 2005 to 39 completed transactions in 2006, plus another nine that were still pending completion at the end of the year. Meanwhile, in the retailing sector, mergers & acquisitions made by Supermarkets jumped to 21 completed, plus 15 pending, up from just nine completed deals in 2005. Meanwhile, purchases completed by Convenience Stores reached 32, with another 10 pending closure, up from just 10 transactions completed in 2005.

The Food Processors category, which is broken down into several sub-categories, maintained the level of activity it experienced in 2005. Some 99 mergers & acquisitions were completed by Food Processors overall, and an additional 24 were announced, but not yet closed by the end of 2006. Among the sub-categories listed under Food Processors, Meat Processors completed 13 acquisitions, up from five in 2005 - the highest increase among food processors in terms of number of transactions compared to the previous year.

For more information about Food Business Mergers & Acquisitions 2006 or to pre-order the publication, please contact Danielle Breuel, Research & Education Director at 201-791-5570 ext. 216 or dbreuel@foodinstitute.com. *Members of the media can call to request a complimentary table detailing the number of transactions in each category over the past five years.

About The Food Institute
 The American Institute of Food Distribution (The Food Institute) is a nonprofit organization with a single purpose: providing information. The Food Institute strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." The association serves as a trusted source of information, providing balanced coverage of the issues. It delivers information through multiple media so that industry professionals worldwide can tap in when and how they choose. For more information, visit, www.foodinstitute.com.

Peter Lavoy and Dean Erstad Elected To Food Institute Board

ELMWOOD PARK, NJ - At the most recent meeting of the Food Institute's Board of trustees, Peter R. Lavoy, President & Chief Operating Officer Foodtown, Inc., Avenel, NJ, and Dean E. Erstad, Senior Vice President Sales Seneca Foods Corporation, Janesville, WI, were unanimously elected to the Board of the Elmwood Park, NJ-trade association.

"These two gentlemen bring a multitude of experience and insight to the Board of this 78-year old trade association. Our already strong compliment of Trustees is further strengthened and diversified by these new trustees," noted Brian Todd, President of The Food Institute.

Mr. Lavoy has had an extensive career in the grocery industry. A graduate of the University of Miami in Florida, with a BS in Marketing, Peter joined Foodtown in 1997, and was appointed President and Chief Operating Officer in January of 1999. Prior to joining Foodtown, he was with Grand Union for 16 years, holding various positions in operations, procurement and merchandising throughout the U.S., and A&P for 14 years, as Corporate Vice President of Merchandising and Procurement. Foodtown, Inc. is currently celebrating its 50^th Anniversary, proudly serving its members and customers throughout New York, New Jersey and Pennsylvania.

Dean Erstad has been with the Seneca Foods Corporation, the market leader in the canned vegetable industry, since 1995 and presently is responsible for Brand, Private Label, Foodservice, Frozen, and International Business Segments totaling over $500 million in sales. Previously, he held the position of Vice President of Private Label Retail where he integrated two major acquisitions into the Private Label segment. From 1992 to 1995, Dean was an account executive for Owatonna Canning Company.

The remainder of the board consists of: Chairman Michael J. Slattery, President and CEO of Slattery Marketing Corp., Vice Chairman Joseph W. Crocker, Crocker & Associates, and Treasurer Donna George, Vice President, Heritage Brands LLC.

Our other trustees include:  Mark Allen, President International Foodservice Distributors Association; Bill Bishop, President and CEO Willard Bishop Consulting; Richard Frank, Esq., Olsson, Frank and Weeda, P.C.; Nancy Glick, Executive Vice President, Ruder Finn, Inc.; John Lord, Professor of Food Marketing, Saint Joseph's University; Michael Sansolo, Senior Vice President, Food Marketing Institute; John Woodhouse, Retired Chairman/CEO, Sysco Corporation, and Brian Todd, President of the Food Institute.

Contact: Brian Todd, 201-791-5570, Ext. 17, btodd@foodinstitute.com.

About The Food Institute
The American Institute of Food Distribution (The Food Institute) is a nonprofit organization with a single purpose: providing information. The Food Institute strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." The association serves as a trusted source of information, providing balanced coverage of the issues. It delivers information through multiple media so that industry professionals worldwide can tap in when and how they choose. For more information, visit, www.foodinstitute.com.

• Two types of stores continue to gain share within food-focused retailers:

• Limited-assortment stores are expected to grow from a 2005 share of 1.7% of the market to a 2% share in 2009.
• Fresh stores are expected to grow from a 2005 share of 0.7% to 1.2% in 2009.

• Supercenters continue to gain share, going from a 14% share in 2005 to a projected 17.3% by 2009.  

  
  
• A more extensive food offering in mass merchants has leveled their share loss in food and consumables to 5.5%.

• Discounters, including clubs, supercenters, dollar stores, mass, super warehouse stores, and limited-assortment stores, now represent more than 30% of the total market, up from 25% in 2000.   

• Food-focused retailers do more than two-thirds of their business in food and consumables, while general merchandise-focused retailers do less than two-thirds of their business in food and consumables.
  

• Why is avian influenza a health concern?
• What does it mean for food businesses?
• What controls are in place to prevent the spread of avian influenza in the U.S.?
• What happens if avian influenza is found in the U.S.?
• What controls are in place internationally?
• What is the World Health Organization doing about the threat of a pandemic?