Connecting With Food Industry Thought Leaders

Food Business News

FoodBusinessNews.net

Dairy Business News

Corporate Profiles

Purchasing Seminar

Webinars

Email Marketing

Digital Editions

Newsletters

Custom Media

2012 Integrated Media Planner

Beverage Business News

It has been said by many that ideas are the currency of today’s business environment. In the food industry, there is a group of individuals who are responsible for developing, refining and implementing the ideas that drive the food industry. We call these people, “thought leaders” and they make up the audience of Food Business News.  Although their responsibilities range from research and development, to marketing, to corporate management, process management and supply chain management, they have one thing in common…a focus on developing the next generation fo food products while improving their company’s bottom line. Food Business News, both on-line and print, is uniquely suited to help them in those areas. For the past six years, the Food Business News editorial team of 10 industry experts has provided food industry thought leaders with the quality of information along with the insight and perspective on which they have come to rely.

Impacting Food Industry Thought Leaders is Critical to Your Marketing Success

“Food Business News has more customer and market specific information than other trade magazines.  It is the best industry trade magazine in my opinion. Markets, data and analysis is great and often contains more information than any other…Food Business News covers information that the other trade magazines miss.” R&D Director, Top 50 Food Processing Company

“It keeps me apprised of big picture issues and also includes timely smaller news items. Also, the news analysis is thoughtful.”VP Communications, Top 10 Dairy Company

Food Business News keeps me informed and in touch with emerg-ing food industry trends. Sometimes the information is useful for me and my specific work; other times it’s merely thought-provoking and part of a food application I know little about. I enjoy the publi-cation for both reasons, as it combines information regarding both my work and general interest learning.R&D Manager, Top 100 Beverage Company

Thought Leaders are experienced in their field.

72% of our readers have more than 10 years experience in the food processing industry.*

Food Industry Thought Leaders use Food Business News as a resource for their business.

81% of Food Business News readers report taking some action during the past year as a result of ads and/or editorials appearing in Food Business News.*

Thought Leaders are active in specifying and buying your products.

84% of readers report involvement in buying, recommending, specifying or approving one or more products for their company.*

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*Source: Baxter Research Center 2011

Source: Cypress Research 2011

Food Business News is the Preferred Information Source among the Food Industry Thought LeadersA recent independent study* asked over 6,000 readers to rate the importance of food industry magazine content on a seven point scale. News was number one, followed by new products/product development, ingredient innovations and food safety.

“I like the variety – there’s not any single focus. It’s like reading a good newspaper that covers the world. Numerous interesting articles cover a wide range of issues. Keeps me up-to-date on the who, what, where, etc. of the industry.” VP Marketing, Top 25 Food Processing Company

“In my position in food research and development, it is critical that I keep up with what is going on in the business. Reading about new product trends in Food Business News, often translates into projects.” Product Development Manager, Top 100 Food Company

“Food Business News helps me anticipate which ingredients may have supply issues in the future. I work closely with my company’s procurement team and approve new suppliers based on our need to stay competitive and ensure supply.” Manager R&D, Prepared Foods Company

Food Business News

FoodProcessing

Food ProductDesign

FoodTechnology

PreparedFoods

Food Business News

FoodProcessing

Food ProductDesign

FoodTechnology

PreparedFoods

Food Business News

FoodProcessing

Food ProductDesign

FoodTechnology

PreparedFoods

Food Business News

FoodProcessing

Food ProductDesign

FoodTechnology

PreparedFoods

“FBN tells me about industry trends that should ultimately appear as new products.”Director R&D, Frozen Specialties & Dinners

82%

7% 3% 4% 4%

52%

6%

15%9%

18%

38%

5%15%

21% 21%

74%

9%4% 7% 6%

Consumer demographic and buying trends

Ingredient markets pricing and analysis

Health and wellness trends

Food industry news

Topics January 3 January 17 January 31 February 14 February 28 March 13 March 27 April 10 April 24 May 8 May 22 June 5 June 19Ingredient Innovations Sodium Reduction Flavor Masking Polyunsaturated Fatty

Acids Starches Shortening Soy Texture Colors Fats/Oils Sweeteners Protein Encapsulates Fiber

Health and Wellness Gluten-Free Whole Grains Omega Fatty

Acids Savory Flavors Clean Label Trends

Ingredient Trends 2012 Trend Watch Clean Label Weight Management Fat Reduction Whole Grains Beverage Flavors Heart Health

Dairy Business News

Dean FoodsDairy Trends

Wells Dairy Ice Cream

Prairie FarmsDigestive Health

Beverage Business News

The Coca-Cola Co.Colors

StarbucksFlavor Trends

Ocean SprayHealth & Wellness

Special Features Dairy Forum Report CAGNY Report IFT Wellness Report

Purchasing Seminar Preview IFT Pre-Show Issue

Convention Editions - Bonus Distribution

Dairy Forum EditionInt. Poultry Expo

International Sweetener Colloquium

Natural Products Expo West Calif. Regional IFTASB National Conf.

Research Chefs Association American Baker’s SupplySide

Marketplace

BCMA Tech. Conf.IAOM

Tortilla Ind. Assoc.

Purchasing Seminar IDDBA

IFT Show Edition

Issue Close Dates December 15 December 29 January 12 January 26 February 9 February 23 March 8 March 22 April 5 April 20 May 3 May 17 June 1

Topics July 3 July 17 July 31 August 14 August 28 September 11 September 25 October 9 October 23 November 6 November 20 December 4 December 18

Ingredient Innovations Flavor Enhancers Immune

System Support Sodium Reduction Hydrocolloids/Gums Prebiotics Whole Grains Polyols Probiotics Next

Generation OilsNatural High

Intensity Sweeteners Whey Calorie Reduc-tion

Flavor Development

Health and Wellness

Wellness Ingredients Healthy Oils Calorie Reduction Citrus Flavors Sports Nutrition Probiotics

Ingredient Trends Organic Omega-3s Starches Sodium Reduction Texture Bone Heatlh

Dairy Business News

SaputoCheese

NestleYogurt

Schreiber FoodsSodium Reduction

Beverage Business News

InbevIngredient Innovations

Pepsi/GatoradeFunctional Ingredients

Welch’s/National GrapeSuper Fruits

Special Features IFT New Products IFT Photo Review Supply Side Review HIE Review

Convention Editions - Bonus Distribution

American Association of

Cereal Chemist

Chicago Regional IFT

NAMA

Supply Side WestHealth Ingredients

Europe (HIE)

Issue Close Dates June 14 June 28 July 12 July 26 August 9 August 23 September 6 September 20 October 4 October 18 November 1 November 15 November 30

2012 Editorial Calendar

Food Business News Circulation Total = 18,598

Job Function

Corporate/GeneralManagement -26.1

R&D - 37.0

Allied - 2.9

Purchasing/Supply Chain Management - 8.9

Marketing/Sales - 10.7

Operations -14.4 Confectionery -5.3 Meat & poultry - 5.6

Beverage - 7.1

Allied - 4.1

Prepared foods - 39.8

Dairy - 20.1

Grain-based - 13.5

Snacks - 4.5

Source: BPA, June 2011

Industry

Topics January 3 January 17 January 31 February 14 February 28 March 13 March 27 April 10 April 24 May 8 May 22 June 5 June 19Ingredient Innovations Sodium Reduction Flavor Masking Polyunsaturated Fatty

Acids Starches Shortening Soy Texture Colors Fats/Oils Sweeteners Protein Encapsulates Fiber

Health and Wellness Gluten-Free Whole Grains Omega Fatty

Acids Savory Flavors Clean Label Trends

Ingredient Trends 2012 Trend Watch Clean Label Weight Management Fat Reduction Whole Grains Beverage Flavors Heart Health

Dairy Business News

Dean FoodsDairy Trends

Wells Dairy Ice Cream

Prairie FarmsDigestive Health

Beverage Business News

The Coca-Cola Co.Colors

StarbucksFlavor Trends

Ocean SprayHealth & Wellness

Special Features Dairy Forum Report CAGNY Report IFT Wellness Report

Purchasing Seminar Preview IFT Pre-Show Issue

Convention Editions - Bonus Distribution

Dairy Forum EditionInt. Poultry Expo

International Sweetener Colloquium

Natural Products Expo West Calif. Regional IFTASB National Conf.

Research Chefs Association American Baker’s SupplySide

Marketplace

BCMA Tech. Conf.IAOM

Tortilla Ind. Assoc.

Purchasing Seminar IDDBA

IFT Show Edition

Issue Close Dates December 15 December 29 January 12 January 26 February 9 February 23 March 8 March 22 April 5 April 20 May 3 May 17 June 1

Topics July 3 July 17 July 31 August 14 August 28 September 11 September 25 October 9 October 23 November 6 November 20 December 4 December 18

Ingredient Innovations Flavor Enhancers Immune

System Support Sodium Reduction Hydrocolloids/Gums Prebiotics Whole Grains Polyols Probiotics Next

Generation OilsNatural High

Intensity Sweeteners Whey Calorie Reduc-tion

Flavor Development

Health and Wellness

Wellness Ingredients Healthy Oils Calorie Reduction Citrus Flavors Sports Nutrition Probiotics

Ingredient Trends Organic Omega-3s Starches Sodium Reduction Texture Bone Heatlh

Dairy Business News

SaputoCheese

NestleYogurt

Schreiber FoodsSodium Reduction

Beverage Business News

InbevIngredient Innovations

Pepsi/GatoradeFunctional Ingredients

Welch’s/National GrapeSuper Fruits

Special Features IFT New Products IFT Photo Review Supply Side Review HIE Review

Convention Editions - Bonus Distribution

American Association of

Cereal Chemist

Chicago Regional IFT

NAMA

Supply Side WestHealth Ingredients

Europe (HIE)

Issue Close Dates June 14 June 28 July 12 July 26 August 9 August 23 September 6 September 20 October 4 October 18 November 1 November 15 November 30

Baxter Research Study

Baxter Research Study

Baxter Research Study

Regular Issue Rates (Applies to monthly and quarterly issues) 1X 6X 13X 26X 52X

Page $5,146 $4,493 $3,851 $3,210 $2,568

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Note: Increased frequency rates may be earned in combination with other Sosland publications.

2-Color $7104-Color $1,850

For advertising information, contact: Mike Gude, mgude@sosland.comBruce Webster, bwebster@sosland.comDave DePaul, ddepaul@sosland.comPaul Lattan, plattan@sosland.com

816-756-1000 • 800-338-6201 • Fax: 816-756-2618

Classified Advertising Rates Frequency 1-2 3-5 6-12 13-25 26+ Rate $125 $120 $110 $100 $90

Contact: Lily O’Kane, (630) 717-8811, Lokane@sosland.com Call for Marketplace ad rates

Like our print edition, FoodBusinessNews.net gives thought leaders ready access to the information they

need to make important business decisions.

Leaderboard (728x90)The Leaderboard gives your message maximum exposure in a premium location. The Leaderboard is featured at the top of every page of the site. Call and ask about the expandable Leaderboard. Expanded size: 728x200 pixels.Rate: $2,000/month

Medium Rectangle (300x250)Located next to the main content area on every page of the site, this ad is in the readers’ view at all times. The Medium Rectangle is not only the largest-sized ad but, statistically, it also has the highest click-through rate.Rate: $2,200/month

Banner (468x60)The Banner is the only ad located within the main content on the Home Page. Its placement below the feature article gives it added visibility and exposure. Limited availability. Rate: $1,800/month

Small Rectangle (300x100)The Small Rectangle is just below the Related Articles field under the Medium Rectangle. Maximize your message with an expandable ad. Expanded size: 300x600 pixels...the largest ad size on the site! Call for details.Rate: $1,500/month

Which website does the best job with...North American Industry Coverage*57% of respondents used

FoodBusinessNews.net daily or weekly.

Weekly

Daily

Mobile users (iPhone, iPad, iPod Touch, Android) can access the digital edition. HTML5/mobile features include: Live links to advertiser websites ● Handy Table-of-Contents navigation ● Search issues for content ● Share content via social mediaThe digital edition is also available in the Nxtbook Newsstand iOS App. You can download the App from the iTunes store. Once loaded just search for FoodBusinessNews.net in the App’s catalog to download directly onto your iPhone, iPod Touch, or iPad.

Double Your Ad ExposureIn addition to the printed version, all monthly and special issues are available online. The digital edition is easy to access, downloads quickly and is simple to flip through advertising and editorial pages. Your advertisement appears just as it does in the print version, plus e-mail and Web addresses in the ads are live links. The digital edition is posted on FoodBusinessNews.net on issue date and is available in over 50 languages.

SponsorshipThe Food Business News Digital Edition can be sponsored in two ways. You may choose to have your banner ad appear at the top of the Digital Edition, visible with every page turn, or deliver your banner ad in the Digital Edition Alert e-mail sent to the entire distribution list each issue. Top of Digital Edition $1,500Digital Edition Alert $1,200Both $2,300

Ad Enhancements (for print advertisers)Make your print ad come ‘alive’ in the digital edition. Food Business News now offers a menu of enhancements to make your ad stand out from the rest of the pages. Call your sales representative to learn more about the functionality and appearance of the offered items below.

Video –$500/video. Audio Clip –$250/insertion. Bellybands over the cover - $750Bellybands over an article/ad inside the magazine - $400Blow-in Card - $500Gatefolds - $1,500Tab attached to an ad - $200Flash Ad - $500 (development extra)

Digital Edition Opportunities

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FoodBusinessNews.net

FoodNavigatorUsa.com

Food Processing.com

FoodProductDesign.com

IFT/Food-tech

LEGEND:

PreparedFoods.com

Food Safety Monitor - Focused on Food SafetySosland Publishing’s Food Safety Monitor is an every-other-week e-Newsletter designed to keep food industry executives informed about the latest news affecting the safety and wholesomeness of the food supply. The Food Safety Monitor e-Newsletter is delivered to the in-boxes of more than 53,500* industry executives.

Format: JPEG, GIF, Animated GIF, Internal Redirect. 50k maximum file size. Flash SWF are not acceptable for e-newsletters.Source: publisher’s own data

Weekly E-NewsletterThe Food Business News Weekly e-Newsletter offers the week’s top headlines categorized by subject. The weekly newsletter is e-mailed every Friday morning to a circulation of 20,241* food industry professionals.

Daily E-Newsletter - The news of the day The Food Business News Daily e-Newsletter delivers the day’s headlines to 12,300* food industry executives by 3:30 pm CST every business day. Every issue of Food Business News Daily features original content written by our staff, links to select features as well as our exclusive Research Assistant. You have the option to sponsor the Monday/Wednesday/Friday newsletter or the Tuesday/Thursday newsletter.

Which website does the best job with...Daily Headlines and Breaking News* Providing the most coverage of new

ingredient products and services*Offering of products and services*

Daily M/W/F

Daily T/TH Weekly Morning Brief

M/W/FMorning Brief

T/THFood Safety

Monitor

Leaderboard $2,400 $1,630 $2,000 $2,595 $1,730 $2,550 728 x 90 pixelsMedium Rectangle $1,950 $1,300 $1,800 $1,995 $1,330 -- 300 x 250 pixelsSmall Rectangle $1,650 $1,100 $1,000 $1,725 $1,250 -- 300 x 100 pixels

Banner -- -- -- -- -- $1,875 468 x 60 pixelsTower -- -- -- -- -- $1,550 150 x 300 pixels

*Source: Cypress Research 2011

E-Newsletters

In a recent independent study, over 2,900 food industry professionals were surveyed on their on-line usage habits. The results are clear, FoodBusinessNews.net is the preferred on-line source for information about the food industry.

*Source: Publisher’s own data

Morning Brief - Quick, Concise, CompleteThe Sosland Morning Brief is the industry’s ONLY daily e-Newsletter that covers overnight news and market information. Delivered every morning by 9 a.m. CST, the Sosland Morning Brief is the businesses’ must read at the beginning of every business day. You have the option to sponsor the Monday/Wednesday/Friday newsletter or the Tuesday/Thursday newsletter. Distribution: 17,500 daily*

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Leaderboard

Med Rectangle

Banner

Small Rectangle

Tower

E-Mail Marketing

Deliver your message directly to your best prospects. E-Blasts are a great way to introduce new

products, announce special offers, or just drive qualified traffic and leads to your web site. A detailed report of lead information from clicks on your e-blast will be sent to you one week following the e-blast launch. Rate: $350 per thousand names, $800 minimum

The Research Assistant compiles articles, fromFoodBusinessNews.net and other Sosland Publishing properties, on pertinent food processing topics. Choose topics from the calendar to target your advertising message.

Sponsorship of a topic provides you:- Exclusive leaderboard and rectangle advertising on weekly topic.- Topics are featured for one week in the daily e-Newsletter.- Topics are archived for 12 months with your advertising.- Activity report and lead information will be sent to you.

Date Topic2-Jan Coconut Water9-Jan Eggs

16-Jan Flavor Masking24-Jan Polydextrose31-Jan Organic6-Feb Sodium Reduction

13-Feb Plant Sterols20-Feb Vitamins27-Feb Omega-3 Fatty Acids6-Mar Confectionery

13-Mar Trans Fatty Acids20-Mar Stevia27-Mar Encapsulates

3-Apr Sweeteners10-Apr Starch17-Apr Weight Management24-Apr Probiotics1-May Fats/Oils

8-May Soy15-May Satiety22-May Citrus Flavors29-May Whole Grains

5-Jun Sweetener Substitutes12-Jun Flavors19-Jun Texture26-Jun Fiber

3-Jul Hydrocolloids/Gums10-Jul Health and Wellness17-Jul Food Safety24-Jul Fortification31-Jul Nutrition Labeling/Health Claims7-Aug Inulin

15-Aug Prebiotics21-Aug Savory Flavors28-Aug Bottled Water

4-Sep Clean Label

Buy a category and own it all year long

Webinar Event

Generate leads while educating the industry with a custom webinar on the topic of your choice. Your webinar will be promoted through the print magazine, digital edition, online ads, and e-mail marketing. Sponsors will receive the full registration list with contact information and the webinar will be available online for three months after the live event. Contact your sales rep for pricing.

Online Reporting

All online marketing opportunities come with optional reporting designed to help you measure the impact of your campaigns and optimize your marketing spend. Impressions and click-through rates are delivered on a monthly basis, as well as detailed lead information on site visitors who clicked on your ads. Talk to your sales representative to learn more about how we can help you successfully manage your online campaigns.

11-Sep Flavor Trends18-Sep Dressings, Sauces, Marinades25-Sep Energy Beverages2-Oct Spices/Seasonings9-Oct Sustainability

16-Oct Nutrition Bars23-Oct Obesity30-Oct Heart Health6-Nov Gluten-Free

13-Nov Colors20-Nov Digestive Health27-Nov Meat Ingredients

4-Dec Functional Foods11-Dec Natural18-Dec Dairy Ingredients25-Dec Grain-based foods

Weekly Research Assistant

Rate: $1,650/topic

Include your White Paper or Video

Analysis and Insight for Food Industry Thought Leaders

The food industry is facing unprecedented challenges and industry thought leaders use the information found in the Sosland-State of the Industry Report and Corporate Profiles (both print and on-line) to help them navigate through these interesting times. Our award-winning editorial staff will take a critical look at the 7 major food industry segments and profile 26 of the top food companies in the world and dissect the critical issues facing the industry.

Sosland’s Corporate Profiles and the State of the Industry Report

Sosland’s Corporate Profiles and State of the Industry Report—On-line

Now, your customers can access the information found in the annual edition, on-line in an easy-to-use version.  You can find a review of each of the 26 companies profiled in our easy to search format.  The State of the Industry information will be presented on-line as well and divided into 7 easy-to-navigate categories. 

The report will be a prominent part of FoodBusinessNews.net and BakingBusiness.com and will be accessed through the home pages of both these industry-leading websites.  Sponsorship of the various company profiles on the on-line version is available as well.

Advertising opportunities Circulation

Your marketing message will be seen by a special audience made up of subscribers from Food Business News, Meat & Poultry, Baking & Snack and Milling & Baking News…nearly 25,000 of the top product development and process development thought leaders in the general food and grain-based foods industries.

Place your print or on-line marketing message across from the company of your choice, or the industry category of your choice.

Our philosophy for Sosland’s Purchasing Seminar is to “lead the debate” on issues facing the food industry. We assemble experts from a variety of disciplines and provide our attendees with a forward-looking perspective unique to the food industry. The 2011 seminar enjoyed a record attendance with over 625 food industry professionals meeting to learn not just about ingredient markets, but to discuss the future of our industry. If you are marketing an ingredient or service to the food industry, the Sosland Purchasing Seminar is a must attend event and our Purchasing Seminar Program Book is a great way to influence your customers

at the show and for months after. For more information on the Purchasing Seminar, go to www.PurchasingSeminar.com or for more about sponsoring the program book, contact your Sosland representative for rates.

Sosland Purchasing Seminar

In 2012, we will publish 6 very special issues of Dairy Business News, focusing on six very innovative companies in the dairy industry. Dean Foods, Danone, Wells Dairy, Saputo, Nestle and Schrieiber Foods will each be featured in the pages of Dairy Business News. Your customers will learn how these companies are tackling the tough issues facing the dairy industry including: managing rising input costs, staying ahead of the nutritional trends, food safety, sustainability and a myriad of others. In addition, Dairy Business News will look at product develop trends and ingredient trends in every issue.

SubscribersDairy Business News delivers the thought leaders in the dairy industry and the broader prepared foods industry. Reaching these executives with your marketing message is critical to your dairy industry marketing strategy. Our subscribers are the buyers of ingredients and services in the product development arena and are responsible for the ideas driving the milk, dairy beverage, frozen desserts and yogurt business.* Dairy Business News subscribers have responsibilities ranging from R&D, marketing, supply chain management and general management.

CirculationIn 2012, 100% of the Food Business News subscribers will receive Dairy Business News. With our circulation of 18,5981 and our pass along audience of 2.12 additional subscribers, your potential exposure is 57,6543 impressions with each insertion. We focus on the dairy companies responsible for over 85% of the dairy industry sales.

Put Dairy Business News to work for you!

If these type of companies are your customers and prospects, then Dairy Business News is the perfect marketing tool for your dairy marketing strategy.

Source: Publisher’s own data

• Dean Foods Co. • Kraft Foods North America Inc. • Saputo Inc. • Land O’Lakes Inc.• Schreiber Foods Inc. • Prairie Farms Dairy

• Kroger Co. Dairy Operations • Darigold Inc.• Dreyer’s Grand Ice Cream • Dairy Farmers of America• Yoplait

The dairy industry from a different perspective

Issue Date: January 31 March 27 May 22 July 17 September 25 November 20

Company Profile: Dean Foods Wells Dairy Danone Saputo Nestle Schreiber Foods

Industry Trends: Dairy Trends Ice Cream Digestive

Health Cheese Yogurt Sodium Reduction

Ad Close Date: January 12 March 8 May 3 June 28 September 6 November 1

2012 Dairy Business News Editorial Calendar

April 26, 2011

43 FOODBUSINESSNEWS®

Commission clears Lactalis acquisition of ParmalatBRUSSELS, BELGIUM — The European

Commission on June 14 cleared French

dairy company The Lactalis Group’s €3.38

billion ($4.92 billion) proposed acquisition

of Italian dairy company Parmalat,

concluding that the transaction “would not

signifi cantly impede effective competition

in Italy or any other European Economic

Area countries.”“The Commission investigated the

competitive effects of the proposed

acquisition in the different markets for

dairy products such as the procurement of

raw milk, fresh milk, long life milk, cream

and cheeses,” the E.C. said. In March Lactalis acquired a 28.97%

stake in Parmalat and, on May 23, it

launched a public bid to purchase all the

shares in Parmalat. The acquisition would

create one of the largest dairy companies

in the world with annual revenues of

approximately €14 billion. DBN

DAIRYBUSINESSNEWSJune 21, 2011

New texture system replaces milk fat in dairy products

Efforts under way to achieve sodium levels in cheese under 280 mg per 100 grams

NEW ORLEANS — National Starch Food

Innovation introduced Precisa Cream 10

in New Orleans at the Institute of Food

Technologists’ annual meeting and food

exposition on June 12. The starch-based

optimized texture system reduces or

replaces milk-fat in dairy products while

enhancing creaminess.“Finally there’s a way to replace high-calorie, expensive dairy fat without making

products watery, chalky, or gummy,” said

Suzanne Mutz-Darwell, senior market

development manager, texture for National

Starch, based in Bridgewater, N.J., and part

of Corn Products International. National Starch developed Precisa Cream

10 with the use of National Starch’s Dial-In texture technology, which translates

consumer insights and data from the

company’s sensory team into formulations. DBN

Continued on Page 48

Plymouth, Wis.-based cheese maker Sargento Foods, Inc. recently added several products to its line of reduced-

sodium cheeses and the company noted

consumer demand for products with lower

sodium levels is driving the company’s

product development efforts. Sargento’s

success at bringing reduced sodium

cheeses to market is the result of research programs at institutions like the Wisconsin Center for Dairy Research, Madison, and researchers at the Center involved

in the current efforts say more dramatic

reductions in sodium may be on the horizon.Mark Johnson, senior scientist at the

W.C.D.R., said work on sodium reduction

for cheese has been marked by steady

progress over the years. Salt is a necessary

part of cheese making, acting to stabilize

and fl avor the fi nished product, so new

approaches require careful consideration.“We have as the commercial aspect of

our research, the goal of getting the sodium

level of cheeses to that 25% reduction,” Mr.

Johnson said. “That’s about 550 to 600 mg

per 100 grams of cheese. But we also are

working to go way beyond that and get it

down to under 280 mg per 100 grams.”Base sodium levels in standard cheeses

vary by type, and Mr. Johnson pointed

out that the intended use of a cheese may

dictate its formulation. If the cheese is

intended for an industrial application in a

burrito or lasagna, for example, the fl avor

may be less important than the texture. “You want the melt, the stretch, the

creaminess and the chewiness,” Mr. Johnson

said. “It can be a bland cheese, but it will still

work with the other ingredients in the dish

that will add the spicy, salty fl avors.”The W.C.D.R. and others in the fi eld are

conducting primary research with the goal

of reducing sodium by 50% to 80%. Cheeses

with a 50% sodium reduction or greater

may be labeled as “low sodium” while 25%

reduction allows for the use of the term

“reduced sodium,” on labels.As media coverage and consumer

concern about the levels of sodium in foods

has increased, the cheese manufacturing

industry has been working to assess what

it may do to reduce sodium levels and

educate users and consumers of cheese

about the role sodium plays.In December 2010, 17 cheese

companies formed a best practices task

force to address the opportunities and

challenges associated with reducing

sodium content in cheese. The group

acknowledged three aspects related to

the challenge, including maintaining

taste and functionality in lower sodium

products, updating process controls in

manufacturing, and educating customers

June 21, 2011

43FOODBUSINESSNEWS®

April 26, 2011

47 FOODBUSINESSNEWS®

Cold Stone Creamery

adds fl avors to menu

SCOTTSDALE, ARIZ. — Cold Stone

Creamery has introduced four ice cream

fl avors to its menu. The new varieties

include lemon poppy seed, chocolate

hazelnut, strawberry basil and mojito

sorbet. The new fl avors are a part of the

food service company’s Gold Cone Program,

which features a new fl avor each month.

“No culinary trend is out of reach for

the ice cream industry and I’m excited to

bring several unique trends to Cold Stone

Creamery locations this summer,” said Ray

Karam, tastemaster for Cold Stone Creamery.

“The tastes you’ll experience will remind you

of your favorite bakery items, herbal fruit

blends and even summery cocktails — the

non-alcoholic version, of course.” DBN

DAIRYBUSINESSNEWSMay 24, 2011

Sargento launches

stand-up Fridge Pack

Results top expectations, and

E.P.S. guidance raised

PLYMOUTH, WIS. — Sargento Foods Inc.

has introduced the new Fridge Pack. The

stand-up packs of individually wrapped

cheese are available in three varieties: light

string cheese, Colby-Jack cheese and mild

cheddar cheese.

“It’s clear that people tend to make

food choices based on what they fi rst see

in their refrigerator,” said Elizabeth Ward,

a spokesperson for Sargento. “The new

Sargento Fridge Pack puts wholesome,

natural snacks easily within reach to

encourage healthier snacking. Healthy

habits start with a clean and organized

refrigerator, making the Sargento Fridge

Pack an easy way to start making better

snacking decisions.”

Sargento Fridge Packs are found in

the refrigerated cheese section of major

grocery retailers for a suggested retail price

of $6.99 for 18 snacks. DBN

Continued on Page 48

of $43,154,000, or 24c per share, in the

same period a year ago. Sales for the

quarter were $3,049,854,000, up 3% from

$2,961,143,000 during the same quarter of

the previous year.

“Overall, the business is off to a

stronger start than we had anticipated,

and we are somewhat encouraged as we

look to the balance of the year,” said Gregg

Engles, chairman and chief executive

officer. “While we have a long way to go

at Fresh Dairy Direct-Morningstar, I am

cautiously optimistic that the trajectory

of our business is upward and that we

are on a path for continued progress as

we move through the balance of the year.

In our other major segment, WhiteWave-

Alpro continued to perform well, with

both strong top- and bottom-line growth

against a tough overlap and unfavorable

holiday calendar.”

During the quarter, operating income

for the Fresh Dairy Direct-Morningstar

segment was $111 million, down 12%

from $127 million during the same

quarter of the previous year. Sales in the

segment were $2.54 billion, up 2% from

$2.49 billion during the same quarter of

the previous year.

“As you know, we entered 2011 with

significant headwinds in the fresh dairy

business,” Mr. Engles said in a conference

call with securities analysts on May 10.

“Processor profits for fluid milk have

been significantly reduced over the last

two years. Retailer strategy to discount

private label milk, the spillover effect

on branded milk volumes, and assuming

direct pressure for price concessions

have impacted the entire processing

industry. Weak sales volumes across

fresh milk and related products have

compounded our

challenges.”

Retail pricing

for private label

milk advanced in the

quarter as retailers

backed away from

their deep discount

strategy, Mr. Engles said.

“Retail private label

pricing improved a bit

in both January and

February before taking

a step back in March as

retailers were slow to refl ect

the 20c-per-gallon month-

over-month increase in

raw milk costs at retail,”

he said. “However, we

believe the overall trend

in retail pricing is up. In

addition to improving

retail pricing, wholesale

pricing on private label

milk appears to have

stabilized, albeit at

historically low levels.

“While the news

on the pricing front

feels better, volume

continues to be a

concern. Industry-wide

fresh milk volumes were down

an estimated 1.2% in the first quarter,

consistent with recent trends. Our fluid

milk sales volumes underperformed the

industry, declining 2.4% in the quarter as

our channel mix and certain customers

underperformed the broader category.

“Soft industry volumes appear to be

driven by a number of factors, including

weak employment and wages among

May 24, 2011

47FOODBUSINESSNEWS®

Dean Foods income down

but Engles remains upbeat

e

dee down

h fi t t

mntid.

abel bitand

akinrchrefl e

monthe ietail,

we

d ng

as ecth-in”e

Continued from Page 1

Ice Cream

March 15, 2011

44 FOODBUSINESSNEWS®

out on the package as well.”Currently Perry’s offers four Gelato fl avors, including pis-tachio and Cannoli. Two ad-ditional new fl avors will debut this spring: dark chocolate and chocolate hazelnut. Sales have been brisk, according to the company, and the products were well received when sam-pled at a Buffalo Italian Festival this past summer.“It’s met our expectations and we now have it in the rota-tion at all of our major retail-ers,” said Nichole Buryta, assis-tant brand manager for Perry’s.Perry’s also earned two of three fi rst place awards ear-lier this month at the annual Ice Cream Technology Confer-ence in St. Petersburg, Fla., hosted by the International Dairy Foods Association. Each year manufacturers enter new

products and fl avors and at-tendees at the conference vote for those they deem to be the most innovative. Perry’s Red Velvet Cake ice cream and Sour Buddies novelty bars were se-lected this year.Ms. Buryta said Perry’s fro-zen yogurt sales grew 12% in 2010 and that established trends like bakery-inspired flavors continue to produce successful flavors for the company.Tillamook Creamery, Tilla-mook, Ore., also has introduced bakery fl avors in its regional ice cream business. Known nation-wide for its cheddar cheese, Til-lamook also sells ice cream in West coast markets.The company has expanded its Premium Ice Cream line of nearly 40 year-round fl avors with two new additions: Sticky Bun and Grandma’s Cake Bat-ter. Additionally, the company

is rounding out the new fl avor line-up with seasonal, limited-edition fl avors, including Cin-namon Banana Bliss, Pumpkin, and the fan-christened Udderly Peanutbutterly.

Reviewing market conditions In 2009, the market research fi rm Mintel International Ltd., Chicago, predicted there would be slow growth in the ice cream category from 2009 to 2012. The most recent fi gures from the SymphonyIRI Group, Chicago, for the 52-week period ended Feb. 20, show sales by unit in the ice cream/sherbet category are down 3% to 1,325,841,000 units. Sales for the category de-clined 3% to $4,315,962,000.Frozen novelties, on the other hand, performed well during the 52-week period. Frozen novelty sales rose to $2,843,875,000, according to SymphonyIRI, representing a 4% increase, and unit sales grew 7% to 986,340,000.Ms. Buryta noted that 100-calorie portion controlled novelties have drawn a lot of interest for Perry’s.One other area that has seen healthy sales in the same 52-week period is the super premi-um category. Both the Häagen-Dazs brand, which is owned by Nestle, and the Ben and Jerry’s brand, which is owned by Uni-lever, had dollar sales gains of more than 4% and unit growth of more than 3%.

Hot and cold conceptsFor on-premise scoop shop businesses, seasonality has

Continued from Page 40

been pronounced. In February, Cold Stone Creamery, one of the leading on-premise ice cream franchises in North America, in-troduced a line of warm plated desserts designed to generate sales during the slowest part of the year for the company. The Plated Desserts line combines indulgences such as brownies, churros and funnel cake, with Cold Stone’s premium ice cream.One example is No Fair Funnel Cake: Freshly baked, which consists of funnel cake dusted with powdered sugar, surrounded by strawberries and topped with french va-nilla ice cream, strawberry puree and whipped topping. The Plated Desserts are an extension into Cold Stone Creamery’s ice cream novel-ties, joining the company’s ice cream cupcakes and cookie sandwiches on its menu.“The Plated Desserts brings desserts that are rarely seen in the restaurant space, such as churros and funnel cakes, and brings elegance and a whimsical fl air to these decadent treats,” said Suzanne Schutz, vice-president of marketing for Cold Stone Creamery. “The four Plat-ed Desserts options are the per-fect indulgence a la Cold Stone.”In addition to the new Plated Desserts line, Cold Stone Cream-ery is extending its Gold Cone collection, a monthly rotation of unique ice cream fl avors, into 2011. The March fl avor is Pista-chio JELL-O Pudding, and the April fl avor is Peach Iced Tea. FBN— David Phillipseditor@sosland.com

In the mature ice cream market holding consumer interest is a balancing act

Finding the rightflavor mix

Perry’s Ice Cream takes top honors at I.D.F.A. fl avor contestST. PETERSBURG, FLA. — The International Dairy Foods Association held its

annual ice cream fl avor contest during its Ice Cream Technology Conference

that was held in early March in St. Petersburg. Dairy processors and ingredient

suppliers entered products in three categories and attendees at the meeting

voted for their favorite in each category. This year’s winners included:• Most Innovative Ice Cream Flavor: Red Velvet by Perry’s Ice Cream Co.,

Inc., Akron, N.Y.• Most Innovative Prototype Flavor: Salteo Caramel Chocolate Pretzel

Ice Cream by SensoryEffects Flavor Systems, Bridgeton, Mo.• Most Innovative Novelty: Sour Buddie Bars, Perry’s Ice Cream Co., Inc.,

Akron, N.Y.“It is an honor to be selected for the I.D.F.A. awards by our respected peers in

the dairy industry,” said Robin Waite, research and quality team leader for Per-

ry’s Ice Cream. “Red Velvet is one of the hottest trends in food right now and our

Sour Buddie Bars were developed with a fun, younger consumer in mind.” DBN

1) BPA, June 2011; 2) Baxter Research 2011; 3) Publisher’s own data

*Source: Publisher’s own data

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CirculationIn 2012, 100% of the Food Business News subscribers will receive Beverage Business News.  With our circulation of 18,5981 and our pass along readership of 2.12 additional subscribers, your potential exposure is 57,6543 impressions per insertion.  We focus on the beverage companies responsible for the vast majority of the purchasing power in the beverage industry: Beverage Business News subscribers have responsibilities ranging from R&D, marketing, supply chain management and general management at the top beverage and food companies in the world.

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1) BPA, June 2011; 2) Baxter Research 2011; 3) Publisher’s own data

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