Processed Food – Page 14

Food and Ag Influencers Come Together to ‘BEEF Up Back-To-School’ with the California Beef Council

With looser summer schedules giving way to the structure of back-to-school, it’s not just kids who need to get back into the routine of the academic year. Between bell schedules and sports practices, the whole family can be impacted.

“Getting back into the routine of early breakfasts, school lunches, and easy dinnertime meals can be a challenge for adults too,” said Christie Van Egmond, director of retail and foodservice marketing for the California Beef Council. “Coming up with meal ideas that are not just healthy and delicious, but also simple and convenient can be an exhausting routine, so the CBC asked some California ranchers and Instagram food influencers to put together breakfast, lunch, and dinner ideas to help get the new school year routine off to a protein-packed delicious start with beef.”

With a combined Instagram following of more than 2.8 million, four California ag influencers and six California-based food and culinary influencers will feature their beef recipes for the busy back-to-school season on Instagram from August 15^th and going through September 11^th. Follow @californiabeefcouncil on Instagram for all your beefy inspiration, including Brisket Breakfast Burritos (@gabriellathecattleist), Beefy Spring Rolls (@realfoodbydad), and mason jar Arugula Salad with Steak (@brigeeski).

“All of these influencer recipes focus on meals that are simple, delicious, popular with even those picky eaters, and many offer convenience suggestions of how to take the meal on-the-go-whether that’s in a school lunch or to have dinner at the ball field,” Van Egmond said.

To help with returning to the back-to-school swing of things, the CBC is also providing a money-saving offer. Shoppers can save $2 on a $10 or more purchase of fresh beef by using the Checkout 51 mobile app or at Checkout51.com online. The offer is available in California only and ends at 11:59 p.m. on September 11.

For more beefy back-to-school recipes, go to beefitswhatsfordinner.com and check out the “Best. School. Lunch. Ever!” recipe collection.

About the California Beef Council
The California Beef Council (CBC) was established in 1954 to serve as the promotion, research, and education arm of the California beef industry, and is mandated by the California Food and Agricultural Code. The CBC’s mission is to amplify the voice of the California beef industry to strengthen beef demand through innovative promotions, research, and open communication. For more information, visit www.calbeef.org.

About the Beef Checkoff
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

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Beyond Meat’s financial woes magnified through late payments

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Struggling plant-based company Beyond Meat is having trouble paying its bills, with a third of its 2024 payments overdue to vendors by 91 days or more, according to data from Creditsafe.

Thirty six percent of the company’s bills for 2024 were 91 days or more late. In July alone, 32.8% of its bills were between 1 to 30 days late and and 13.2% were 31 to 60 days late.

“When a company has an erratic pattern of paying bills on time, it’s usually an indication of larger financial issues at play,” Ragini Bhalla, head of brand and spokesperson at Creditsafe, said in an email to Food Dive.

Beyond Meat did not respond to a request for comment.

“What really stood out was how unstable the company’s payment behaviors have been over the last 12 months,” Bhalla added.

The maker of Beyond Burger and Sausage products also struggled with a similar issue during the last three months of 2023. Late payments 91 days or more overdue rose from 9.7% in October to 42.3% in November and 69.7% in December of last year.

Late payments can have a domino effect on the cash flow of companies that supply products to Beyond, according to Bhalla.

While the company is facing its own financial troubles and falling behind on payments, its suppliers are placed in a position of trying to keep businesses afloat and maintaining good relations with their customers, she said.

Beyond Meat has been struggling for several years, as the plant-based meat category has faced declining sales.

The company reported its ninth straight quarter of year-over-year revenue declines for the second period ending June 29. Beyond Meat also recently engaged with a group of bondholders to initiate discussions about a balance-sheet restructuring.

CEO Ethan Brown assured investors on its Aug. 7 conference call that the company was making progress on streamlining its manufacturing and holding down costs. Beyond plans to cut at least $70 million from its operating budget in 2024. It also discontinued its jerky line, launched in 2022 in collaboration with PepsiCo, due to declining popularity of the product in the U.S. region.

Brown said earlier this month that consumers and retailers are reacting positively to the company’s new product formulations that have an emphasis on health and wellbeing.

“The health and wellness marketing sounds dubious to us given that most consumers cite taste as the leading barrier to adopting the category rather than health,” TD Cowen analysts said in a research note.

Bhalla said close attention will need to be paid to whether Beyond’s suppliers put orders on hold if the issues persist for the remainder of 2024.

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Donuts expand beyond breakfast occasion

There’s plenty of opportunity for the donut category to expand its eating occasions and the benefits it offers consumers.

“As the donut industry continues to evolve, it’s clear that they are no longer just a breakfast staple,” said Josh Bickford, president of Clyde’s Donuts, Addison, Ill. “This surge in popularity can be attributed to the donut’s ability to seamlessly adapt to the ever-changing dessert landscape.”

According to Circana data, 55% of donuts are now eaten alongside meals or even as a meal themselves.

“Realistically, we need to meet consumers where they are, and we’re experiencing a lot of back-to-office and on-the-go experiences, where donuts are a perfect fit for a late afternoon snack or boost of joy,” he said.

The versatility donuts offer in terms of flavor, size and portability makes them well-positioned as a snack, posing significant opportunity with consumers snacking more often throughout the day.

“They can easily be packaged in a cup or small clamshell paired with a dip, such as Rich’s Bettercreme, or even on a skewer, which makes taking them on the go both easy and fun,” said Deborah Andrews, vice president, foodservice bakery marketing, Rich Products, Buffalo, NY.

Brand partnerships like Shipley Donuts and Oreo or Krispy Kreme and Kit-Kat are generating demand and putting donuts in front of more consumers, said Kelsey Olsen, food and drink analyst, Mintel. She also pointed to Krispy Kreme’s successful collaboration with McDonald’s, which began offering Krispy Kreme donuts at select locations in 2022. The partnership is going nationwide with rollout expected to be complete by the end of 2026.

“This suggests the space for brand partnerships, experiential donut purchasing occasions, a tie to comfort and the opportunity to create accessible treating experiences going forward,” she said.

Chad Larson, vice president and chief operation officer of Mel-O-Cream Donuts, Springfield, Ill., observed there’s also an opportunity for donuts to pack more than just delicious sweetness.

“It can maybe be a pick-me-up, a ginseng or caffeinated product that has the great flavor profile,” he said. “We’re looking at those grab-and-go snack items that are smaller portions and easy to do but giving them a little bit of extra something beyond just the sugar boost. And I think there’s some legs on it.”

This article is an excerpt from the July 2024 issue of Baking & Snack. To read the entire feature on Donuts, click here.

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Flavors, authenticity, consumer connection to drive food & beverage

One of the most significant trends is the growing consumer interest in global flavors, which saw an uptick during the COVID-19 pandemic. The demand for global flavor persisted, with consumers now seeking extraordinary flavors that offer both comfort and adventure, according to Innova Market Insights.

Source: Feel Good Foods

Similarly, plant-based puffed snacks maker Snacklins global influences, comfort foods and a commitment to free-from ingredients. Its product lineup, including flavors Barbecue, Chesapeake Bay and Teriyaki, features yuca mushroom as the first ingredient and is Non-GMO certified, vegan and kosher.

Consumers also are drawn to earthy, nostalgic flavors made with high-quality ingredients. For example, Point Reyes Farmstead Cheese Co. tapped into this trend with its Fennel Blue cheese, which infuses mild blue cheese with fennel to create a sweet and umami flavor blend. Point Reyes Farmstead Cheese Co. ‘s Truffle Brie uses Italian black summer truffles to create a buttery and earthy flavor profile.

Feel Good Foods, known for its frozen gluten-free comfort foods, also taps into consumers’ preferences for nostalgic and familiar flavors. Its offerings, such as Fried Pickles, Chicken Potstickers and Jalapeño Bites, provide better-for-you versions of classic comfort foods. According to the company, the two pound bag of gluten-free Jalapeño Bites, made with cream cheese, will be available in Costco stores in the Bay Area this month.

Authenticity matters to older consumers, follower-count matters more for Gen Z

Sprouts Social’s Influencer Marketing report highlighted consumers’ expectations for brands to align with personal values through authentic messaging, giving brands and retailers an opportunity to shape their strategy towards social and emotional value.

According to the report, 53% of Millennial, Gen X and Baby Boomers look for a brand to align with personal values and 47% for authenticity, even for sponsored content. However, only 35% of Gen Z reported they value authenticity but 47% focus on a brand’s followers, underscoring brands’ emphasis on establishing quantifiable trustworthiness.

Dr. Bronner’s Magic All-One — including its Oat Milk Chocolate and Dark Chocolate bars — are wrapped in packaging that features messages of social unity and regenerative agriculture from the brand’s founder, Emanuel Bronner. The bars also are USDA-organic, Fair for Life and Certified B Corp certified, emphasizing the brand’s commitment to environmental stewardship and sourcing transparency.

Non-alcoholic beer leader Athletic Brewing Co. also leverages authentic messaging to connect with its audience. On its website and social media channels, the brand promotes self-care, active lifestyles and social connection without the need for alcohol by partnering with influencers like hairstylist Jay Wendt and triathlete Stuart Tier.

This messaging is reinforced by the brand’s diverse flavor offerings like its Run Wild IPA, Free Wave Hazy IPA, Upside Dawn Golden Ale, and offering a 25% discount on exclusive flavors for members of its Athletic Club for $29 a year, highlighting a community-oriented value system for its consumers.

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Long Season Pollinator Plants – Perishable News

Many gardeners love helping pollinators. But growing a pollinator garden isn’t practical in every location. For small space gardeners, the solution is to work pollinator plants into existing gardens and select varieties that stay compact and are easy to manage. Before I talk about compact pollinator plants, though, let’s consider other factors that help you create a bee, butterfly, and insect-friendly habitat in your yard.

Pollinators need shelter, nesting spots and water along with pollen and nectar from flowers. Have a water source, such as a bird bath, in your yard. Create a small, seldom mowed, mini meadow area on the edge of your property where wild plants and grasses can grow and pollinators can hide. Leave a snag tree and fallen logs as nesting sites for some pollinators. Many native pollinators are solitary and live in the ground, including your lawn. Mow high and avoid using pesticides to protect these important native bees.

For plants, have pollinator friendly plants blooming from spring through fall. You don’t have to remove existing plants, just supplement with compact, pollinator friendly ones.

To read the rest of the story, please go to: Proven Winners

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Pilgrim’s Pride to pay $100M in largest protein antitrust settlement

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Pilgrim’s Pride will pay $100 million to settle a lawsuit alleging it conspired to underpay agriculture workers. It represents the largest settlement amount in the history of the protein industry, according to a court document filed last week with the U.S. District Court for the Eastern District of Oklahoma.

The poultry processor, a subsidiary of JBS, was accused by a group of farm worker plaintiffs of an “overarching conspiracy to suppress compensation paid to broiler farmers nationwide,” in collaboration with rival companies, according to the settlement.

The company did not acknowledge any wrongdoing.

“Growers were deprived of vigorous competition for their Broiler-Grow Out Services, causing the pay of all Growers for each pound of Broiler chicken produced to be artificially suppressed,” the court said in the settlement.

In the document, the court acknowledged the settlement agreement came after more than seven years of “hard-fought litigation,” which included over 1.7 million court documents being reviewed.

Several other chicken companies previously reached settlements in the same case: Tyson Foods, for $21 million; Sanderson Farms, for $17.75 million; Koch Foods, for $15.5 million; and Perdue Farms, for $14.75 million. The settlement amount from all of the alleged companies totaled $169 million.

Pilgrim’s Pride did not respond to a request for comment at press time.

Price-fixing and related antitrust cases have roiled the meat industry in recent years, leading to expensive payouts from the largest producers. In April 2023, Pilgrim’s Pride and rival Perdue, among other companies, paid $35 million to settle a class action lawsuit alleging a price-fixing conspiracy in Washington state.

But producers have prevailed in some instances. Last fall, an Illinois jury ruled that Sanderson Farms did not participate in an industry-wide scheme to inflate chicken prices.

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Data provides the next frontier for sanitation

Bakers have many tools at their fingertips to improve their food safety and sanitation. Dry steamers and dry ice can help sanitarians clean areas that need to be dry cleaned. Swabbing and testing ensures that the cleaning has been effective. Data, however, is the next frontier in making sanitation more efficient and effective than ever.

“Data holds immense value in the current landscape,” said Wan Mei Leong, food safety specialist, Commercial Food Sanitation, an Intralox company. “By leveraging equipment and verification tools that offer insights into staff usage, compliance with sanitation and adherence to food safety protocols, you can utilize this data to consistently identify and mitigate food safety risks alongside your team.”

Time studies can reveal how efficient cleaning is currently and where the pain points are. Korrin Doyle, food safety and sanitation director, Southeast region, ABM Industries, pointed out that this kind of data tracked over time can reveal which pieces of equipment are the most time-consuming to clean. Other data bakers can collect include customer complaints, food safety complaints, different types of swabs of equipment and the environment.

“They have to look at the big picture and let it tell the story for you,” she said. “You can see reoccurring failures and then do root cause analysis.”

Will Eaton, vice president of sales and marketing, Meritech, noted that other KPIs for sanitation can include allergen tests, aerobic plate count (APC) /mold counts and visual inspection.

“Regular data collection verifies the effectiveness of sanitation and food safety plans, such as hygienic zoning separation, hurdle placement and good manufacturing practices,” he said.

With the implementation of the Food Safety Modernization Act (FSMA), sanitation practices and data are collected and stored. That data has to be accessible and interpreted, however, in order for bakeries to make use of it. Only then can bakeries use the data to make operational decisions, said Randy Kohal, vice president of food safety and reliability at Nexcor Food Safety Technologies.

“FSMA and other regulations require a proactive approach to food safety that ensures everything affecting food safety is documented and auditable,” he noted. “That said, documented data needs to be maintained in one place with the ability to be aggregated and measured. These pieces need to all work in tandem to achieve true oversight, transparency and risk mitigation.”

He pointed out that KLEANZ is Nexcor’s SaaS (Software as a Service) system that manages scheduling, executing and documenting all sanitation and food safety processes. It tracks scheduled tasks and developed completion metrics so that bakeries can see how their sanitation is improving and make decisions to facilitate that.

This article is an excerpt from the July 2024 issue of Baking & Snack. To read the entire feature on Food Safety & Sanitation, click here.

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Fonterra partners with Superbrewed Food and Nourish Ingredients to develop animal-free proteins and fats

Dairy co-operative Fonterra has forged a partnership with biomass fermentation company Superbrewed Food and precision fermentation firm Nourish Ingredients to develop animal-free protein, fats and lipids.

This makes Fonterra the latest major dairy company to explore fermentation-derived protein production following similar commitments made by Danone and Leprino Foods, respectively.

Superbrewed Food manufactures a biomass fermentation-derived protein ingredient that has been approved for use in the food industry by the US Food and Drug Administration. (The company has also filed market authorization applications with EU, British and Canadian regulators.) More recently, Superbrewed struck a manufacturing partnership with ingredients producer Döhler GmbH to increase production capacity for the fermentation-derived protein ahead of launching its first retail products.

The US firm’s ingredient contains more than 85% protein content – with 60% being the minimum requirement for use as a food ingredient – and also boasts ‘a high content’ of essential and branched chain amino acids as well as minerals and vitamins such as iron, zinc, phosphorous and B12, making it a whole food ingredient rather than an isolated protein source. Applications include dairy and sports nutrition, meat, confectionery, and bakery and snacks products.

Besides Fonterra, the Bel Group entered a strategic collaboration with Superbrewed back in 2021 with the view to develop a new line of dairy-free cheese.

With Nourish Ingredients, Fonterra will work on animal-free fats, which can provide enhancements to non-dairy categories such as bakery that traditionally rely on dairy lipids. According to the New Zealand co-op, Nourish’ precision fermentation-derived lipids boast the ‘authentic creamy taste, aroma and mouthfeel of dairy foods’ and is suitable for applications including cheese, cream, and butter.

Jeremy Hill, Chief Science & Technology Officer at Fonterra, said the company first tasted Nourish’s proprietary product in January 2024. “Nourish Ingredients is taking a unique approach that aligns perfectly with Fonterra’s focus on leadership in dairy innovation science and being at the forefront of such innovative new food ingredients,” he said. “By partnering together, we can explore new ways to help meet the growing global demand for great-tasting, texturally appealing products, that deliver exceptional experiences to customers.”

“Dairy will always be at the core of our business, now and in the future,” he added. “At the same time, ingredients produced through emerging technologies can work seamlessly in and alongside our dairy products, expanding the range of products and choices we can offer to customers and consumers.”

From R&D to climate targets

What is biomass fermentation?

According to The Good Food Institute’s 2023 State of the Industry Report, biomass fermentation leverages microorganisms that can grow fast and harbor high levels of protein to produce protein at scale. Microorganisms that can be used in the process include yeast, fungi or microalgae. Companies that leverage biomass fermentation include Quorn and Meati.

Biomass fermentation is not to be mistaken with precision fermentation, where microbes are programmed to produce specific functional ingredients, such as enzymes, proteins, vitamins and fats.

The two partnerships will help Fonterra meet both demand for increasingly sought-after sustainable ingredients while also allowing the organization to hit its climate goals.

The co-op has committed to reducing its emissions from dairy by 30% per ton of fat and protein-corrected milk by FY2030, a target that was recently validated by the Science Based Target Initiative. As Fonterra’s Gillian Munnik, global sales & marketing director for global markets, told DairyReporter in March, the co-op’s clients are demanding transparency about the impact of products sourced from the dairy major.

“We know that for many of our customers, we are a large part of their scope 3 emissions,” Munnik said. “They quite rightly need to understand the emissions profile of the dairy products they purchase from us and the plans and actions we have in place to reduce our emissions, therefore what impact this may have on their own targets.”

And in addition to producing climate-friendly ingredients that do not compromise on taste and functionality, Fonterra stands to gain additional value-added benefits through the Superbrewed partnership in particular. Besides tapping into the fermentation sector – which has in H1 2024 surpassed plant-based in investment terms after experiencing a 32% deceleration in YoY investment in 2023 – Fonterra would be able to use Superbrewed’s platform to ferment multi-feedstocks and develop animal-free protein solutions, such as lactose permeate.

Chris Ireland, GM, Innovation Partnerships, at Fonterra commented: “Partnering with Superbrewed Foods is a fantastic opportunity. Their cutting-edge technology aligns with our mission to provide sustainable nutritional solutions to the world and respond to the global demand for protein solutions thereby creating more value from milk for our farmers.”

Superbrewed Food CEO: ‘Our protein is different’

Bryan Tracy, CEO of Superbrewed Food, told us the partnership with the New Zealand co-operative is about developing ‘a second version’ of the company’s postbiotic cultured protein.

“Superbrewed’s already commercial, Postbiotic Cultured Protein is the first ever FDA-notified, bacteria-derived biomass ingredient that offers healthy, sustainable, and non-GMO nutrition that does not compromise on flavor, texture, or affordability,” he explained. “It works well as a complement to animal and plant proteins in numerous food and beverage formulations. Our partnership with Fonterra aims to bring forth a future version that is manufactured off the fermentation of dairy, lactose permeate.”

“We are at the very early stage of the collaboration,” he added. “A successful collaboration will result in a high-quality, sustainable protein which could potentially be sold in the US and then globally in time. Our current version is currently being introduced into the US market.”

On what sets the Superbrewed product apart from the rest, Tracy said that many of the other fermentation-produced proteins ‘are replicas of dairy proteins that are produced in genetically-engineered yeasts and isolated and extracted from complex fermentation broth’.

“The most notable example is GMO-derived beta-lactoglobulin,” he explained. “Our Postbiotic Cultured Protein and what we are also developing with Fonterra is very different. Postbiotic Cultured Protein is a whole, inactivated microbial biomass (i.e., postbiotic) that is over 85% protein, with a high content of essential and branched-chain amino acids. It is a whole food ingredient, as opposed to a protein isolate; thereby it also contains beneficial minerals and vitamins, such as iron, zinc, phosphorous and B12, which deliver nutrition and health benefits beyond protein.”

So how can your platform be adapted to ferment other inputs, such as lactose permeate? Tracy explained the company is working with Fonterra ‘to determine the right microbe and to identify any adjustments and opportunities’. “Superbrewed has a library of incredible microbes that play a central role in human and animal nutrition,” the CEO explained. “This library also has broad diversity in ability to ferment different inputs, namely carbohydrates. Thus, we are searching deeply into our library of microbes to discover those that can efficiently ferment lactose permeate into next generations of nutrient-rich, highly functional Postbiotic Cultured Protein.”

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American Institute of Floral Designers (AIFD) Member Leanne Kesler Receives a Prestigious Lifetime Achievement Award

Congratulations to Leanne Kesler who was recently awarded the Tommy Bright award by the Society of American Florists (SAF). Leanne is the owner and education director of the Floral Design Institute. This award is SAF’s most prestigious award signifying a lifetime of commitment to education excellence in the floral industry.

Beginning with a tiny vocational school in 1988, training just 45 students a year Leanne Kesler AIFD, PFCI, AAF, FDI has built Floral Design Institute into the largest private floral design training and certification school in America with thousands of graduates and millions of followers worldwide.

To read the rest of the story, please go to: The American Institute of Floral Designers (AIFD)

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Unilever spices up Hellmann’s with flavored mayo

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While classic mayonnaise has been a dependable addition to sandwiches and potato salad for decades, consumer goods giant Unilever is spicing up the venerable condiment to boost sales and increase its popularity with younger shoppers.

Unilever’s Hellmann’s brand is prioritizing the introduction of flavored mayonnaise to attract millennial and Gen Z consumers — demographics that use less of the condiment but are more attracted to new and novel varieties. It also brings more versatility to Hellmann’s by giving shoppers additional choices when making food at home, increasing the likelihood that they add it to meals and preparations they previously would not have.

The flavored mayonnaise market is estimated at $210 million, according to Circana data provided by Unilever.

“The launch of our flavored mayonnaise portfolio … has certainly enabled us to increase the relevancy of our brand, particularly among younger cohorts and consumers,” Chris Symmes, Unilever’s head of marketing, dressings and condiments in North America, said in an interview. Without it, it “could have been a lost opportunity to be in more people’s households with products that are relevant to them.”

Flavored mayonnaise has seen “significant growth” at Unilever, with sales “almost doubling” in 2023, according to Symmes. They have proven to be a boon for classic Hellmann’s Real, too, with up to 70% of buyers who purchase a flavored mayonnaise also grabbing a jar of the original.

Hellmann’s traces its roots back to 1905 when German immigrant Richard Hellmann opened a deli in New York City and began using his wife’s mayonnaise recipe in salads. The mayonnaise became so popular that Hellmann began selling it.

Today, the brand posts more than $2 billion (2 billion euros) in annual sales globally. It’s especially popular in the U.S, with Hellmann’s found in about half of all households.

Hellmann’s debuted its first two flavored mayonnaise offerings about a decade ago in the UK. But for several years, those were the only ones on the market.

The brand launched its first flavored item in the U.S. in 2022 with Spicy as part of an accelerated rollout around the world. It now sells 20 flavor varieties globally. In the U.S. alone, Hellmann’s has five flavored mayonnaise options: Chipotle; Spicy; Chili Lime made with Tajin; Italian Herb and Garlic; and Garlic Aioli.

Unilever is constantly mulling over data and visiting trade shows, including Fancy Food last June, to identify trends that could be candidates for flavored mayonnaise, Symmes noted. Chipotle, for example, was picked because it was trending among millennials. Unilever decided to promote its Spicy mayonnaise by pairing it with the chicken sandwich, a food that also was popular among this demographic.

Symmes said the pace of new launches “will likely slow down” as Hellmann’s takes time to “support, nurture and build up” the flavored mayonnaise products already in the market.

Despite the recent success of the flavored mayonnaise, he said it’s unlikely to overtake the original Real which commands the lion’s share of the brand’s sales.

”There’s definitely room to grow flavored mayo within the Hellmann’s franchise for years to come,” Symmes said. “But it is unlikely that it will be the same size as our [Hellmann’s] Real with regard to our total portfolio just given how massive and well-established our Real business is.”

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Authenticity matters to older consumers, follower-count matters more for Gen Z​

From R&D to climate targets

What is biomass fermentation?

Superbrewed Food CEO: ‘Our protein is different’

Authenticity matters to older consumers, follower-count matters more for Gen Z