Refrigerated & Frozen Foods July 2011

JULY 2011 |

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BU S I N E S S AN D TECH NOLOGY SOLUTION S FOR COLD CHAI N PROFE S S IONALS

2011 STATE OF THE INDUSTRY

COLD LIFT TRUCKS CHILLING/FREEZING EQUIPMENT Supplement to Food Engineering a

Publication

E G EH RA AN H U O T ID U E E SE D

TECHNOLOGY SHOWCASE

PU E AS 20 L Y L 1 R AM 1 O EF N U W R ER O AR IG IC RT T

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JULY 2011 6 8

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VIEWPOINT COLD SUPPLY CHAIN & LOGISTICS Different way to sea food R&FF interviews Lisa Webb, Gorton’s director of distribution and seafood procurement.

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11 COLD TECHNOLOGY SHOWCASE Highlights of cold lift truck technologies, chilling and freezing equipment.

20 COLD PARTNERS IN PROGRESS Stone cold performance Reliable lift truck fleets help a leading cold storage company move millions of pounds of products each month.

22 COVER FEATURE STATE OF THE INDUSTRY 22 Introduction 23 Industry Stats & Data FOODSERVICE CHANNEL / CATEGORY REVIEWS 24 Prepared entrees 26 Meat, poultry & seafood 28 Snacks, appetizers & side dishes 29 Fruit & vegetables 30 Bakery foods 32 Dairy foods

22 20 REFRIGERATED & FROZEN FOODS (R&FF) REFRIGERATED & FROZEN FOODS is a supplement to FOOD ENGINEERING. REFRIGERATED & FROZEN FOODS is published seven times annually, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317.

RETAIL CHANNEL / CATEGORY REVIEWS 34 Meals & entrees 36 Pizza 38 Breakfast entrees 40 Snacks, appetizers & side dishes 42 Meat & poultry 44 Seafood 46 Bakery foods 48 Fruit & vegetables 50 Dips & spreads 51 Dairy foods

Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Send address changes to: FOOD ENGINEERING, P.O. Box 2146, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Bleuchip International, P.O.Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to REFRIGERATED & FROZEN FOODS, P.O. Box 1080, Skokie, IL 60076. For single copies or back issues: contact Gisele Manelli at (847) 405-4061 or [email protected].

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Truth or consequences t was a game show before there were game shows. Actually, “Truth or Consequences” began as a radio quiz show in 1940. This popular program then crossed over as television emerged, it became a starting point for legendary host Bob Barker and it ran (carried at different times by CBS and NBC) through 1988. The format involved one or two audience contestants. If they could not answer a trivia question quickly and correctly – they had to perform a wacky stunt. Next, the host would select other audience members for smaller prize games. Of course truth or consequences also is a business reality for food processors, retailers and foodservice operators. It’s a matter of seeking and knowing the truth (insight) about consumer and market trends – and then controlling the variables. Meanwhile, those companies passively responding to industry change will face the consequences. Last year, the NPD Group suggested that everyone – processors, food retailers and consumers alike – had entered a “new normal” in this postrecessionary period. I believe that’s still the case … and still believe that there’s a strong case for cold, further-prepared foods. Last October found the NPD’s Food & Beverage Group commenting on consumer preferences. In conjunction with its anniversary, NPD wrote, “Thirty years ago when The NPD Group began continuous tracking of America's eating behaviors, 72 percent of main dishes at dinner were homemade. Today 59 percent of main dishes are made- fromscratch with many households preferring ready-to-eat and frozen foods, and assembling a meal rather than preparing it.” North American Food & Bever-

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age President Mark East added, “The fast and hectic pace of the lives we lead has had the single greatest impact on this country's eating behaviors. It’s clear by the changes we’ve observed over the past 30 years that the Google generation wants things now.” NPD notes that consumers “are eating many of the same foods they ate three decades ago, but how and who prepares the foods has changed. A sandwich is still among the top foods consumed but 30-years ago the sandwich was prepared by someone in the household. Today that sandwich is more likely ready-to-eat, frozen, or prepared by a restaurant or foodservice outlet.” East concludes, “Americans have an ever increasing need for convenience when it comes to eating. We fully expect this trend to continue as ready-toeat meals prepared outside the home and eaten in-home, fresh and frozen foods are all forecasted to grow notably in the next decade.” Here are other more recent observations from market trackers Nielsen and SymphonyIRI Group. “Frozen food sales have slowed since the recession officially ended. Yet the aisle still churns $40 billion-plus in annual sales, largely by suiting the nation’s need to conveniently juggle meal and snack times.” – Nielsen, 2011 frozen food department review “Growth is also evidenced across mealrelated categories in the fresh / perishable and frozen food departments. Frozen prepared vegetable and refrigerated lunches are among the strongest-growing categories in those departments.” – SymphonyIRI, 2010 CPG Year in Review

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Cold Supply Chain & Logistics MEET LISA WEBB

Different way to sea food Refrigerated & Frozen Foods talks with Lisa Webb, director of distribution and seafood procurement at Gorton’s Inc., The Gloucester, Mass., company is a leader in frozen branded and foodservice seafood. R&FF: How is Gorton’s logistics group structured? Lisa Webb: Distribution is part of Gorton’s operations group and we have five key functions: warehousing management, transportation management, inventory management, sales forecasting, and seafood procurement. The department is headed by the director of distribution and seafood procurement, who reports to the vice president of operations. R&FF: How do you approach national warehousing, transportation? Webb: Gorton’s uses third-party providers for all warehousing and transportation needs. We’ve established long-standing relationships with a small core group of outstanding service providers. We treat these relationships as true partnerships. Our supply chain partners are the last to touch our product before it is delivered to the customer. From the customer’s perspective, they are “Gorton’s.” For that reason, we partner with companies that provide the highest standards of service, quality and are “best in their class.” R&FF: You’re now past a busy Lenten sales season. How did that go? Webb: A highly seasonal business like ours certainly presents challenges to the supply chain – from procurement and production planning to the physical logistics of moving the volume. We are proud of continuous Lean Thinking improvements across our entire operation. We continue to maximize efficiency and maintain tight inventory controls in the face of several variables. These include (1) unique harvested raw materials that can only be sourced once or twice a year; (2) changing consumer tastes; and (3) highly seasonal volume. Gorton’s continues to provide innovative, sustainable products to consumers while we maintain matchless customer service and manage costs. R&FF: What else is on your “to-do” list for 2011? Webb: We want to continue to improve efficiency by increasing electronic data sharing and reporting with our supply chain partners. We also want to improve inbound traceability and reduce damages/claims to decrease the risk of food safety issues. 8

Refrigerated & Frozen Foods JULY 2011

Background: A 24-year company veteran, Lisa Webb joined Gorton’s in 1987 and worked for six years as a research food scientist. Gorton’s promoted her to director of purchasing in 1993 and gave her added responsibility for seafood procurement. Last year, Gorton’s promoted Webb to director of distribution, an additional post. Education / Training: B.S., Food Science, University of Rhode Island Personal: Webb is a board member of the National Fisheries Institute, McDonald’s Global Fish Board and the Global Ground Fish Forum Council. She also belongs to the Council of Supply Chain Management Professionals, and the Institute of Food Technologists. Lisa also describes herself as the proud mother of four boys.

R&FF: Gorton’s is widely respected for its annual supplier conference. What are you telling warehousing and transportation partners? Webb: We have made tremendous progress across our supply chain during the last decade. In keeping with our Lean journey, we will emphasize continuous improvement at this year’s conference this June in Beverly, Mass. Despite our progress – and all the positive things we are doing – there always are things to improve. There are also a few specific areas where we will promote “best practices” among our 3PL’s and establish some uniformity for certain processes and reporting. We continue to work with suppliers to identify productivity savings – to offset rising costs in a challenging economic environment. R&FF: What issues most concern you? Webb: With the cost of fuel largely beyond our control, it is imperative that we work closely with supply chain partners to maximize efficiency and reduce cost and waste – in areas that we can control. We are watching the changing nature of global demand – longer term – and thinking about any imbalances related to supply versus demand. We also are concerned about continued softness in the U.S. economy, the weak U.S. dollar and the impact this has on consumers’ branded product purchases. www.RFFmag.com

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Put the freeze on rising operational costs. Costly top-ups. Downtime caused by deposits. Clogged filters. They can all hurt your bottom line. That’s why choosing the right compressor fluid is so important. Petro-Canada’s comprehensive line of REFLO™ A compressor fluids can save you money and reduce fluid consumption. Talk to a representative about our Tangible Savings Solutions and compare your current fluid choice with the REFLO product that is right for you. And put rising operational costs on ice.

lubricants.petro-canada.ca Petro-Canada is a Suncor Energy business TM

Trademark of Suncor Energy Inc. Used under licence.

Cold Technology Showcase FOCUS ON: MATERIAL HANDLING EQUIPMENT Boost uptime, control cost The Raymond Corp.’s Raymond Asset Protection™ is a revolutionary approach to lift truck asset protection that starts with the industry’s most comprehensive standard warranty. The program then enhances lift truck protection by enabling facility managers to select the service coverage that fits their fleets to optimize uptime – and lock in affordable, predictable service costs. Beyond any standard new truck warranty, companies can choose from three levels of added protection: Scheduled Service, Comprehensive Service and Optimal Service. Optimal Service is custom suited to an operator’s needs. Raymond works with facility managers build a customized program from a complete menu of services – including fork-to-bumper protection, information analysis and fleet optimization tools. – The Raymond Corp. 800-235-7200 / www.raymondcorp.com

See. Reach. Do more

Tough enough!

Crown’s new Crown RM 6000 Series is the first narrow aisle reach truck with a MonoLift™ mast. The Crown RM 6000 also is the industry’s first pantograph reach truck that can reach 505 inches and deliver up to 1,000 pounds more capacity at height. It is equipped with forks that travel upward at 153 feet per minute. The RM 6000’s lift height and capacity qualifications enable customers to gain greater flexibility throughout the warehouse by allowing most loads to be placed at any height and/or at any open slot. Crown has calculated potential capital savings of approximately $2.6 million on a 250,000-square-foot freezer warehouse by building up and not out – thanks to the Crown RM 6000 lift heights and capacities. – Crown Equipment Corporation (419) 629-2311 / www.crown.com

When the job gets messy, Hyster answers back with the Extreme Corrosion/Wash Down package available on its B60ZHD and B80ZHD walkie models. The completely galvanized frame, lift linkage, battery well and fork weldment stand up to the most corrosive environments. The galvanization process makes these components rust and corrosion resistant. This not only makes the truck more FDA and EPA friendly, it also reduces the overall cost of maintenance and operation by eliminating the need for accelerated painting schedules. In addition, the controller is enclosed and sealed to protect it from water during the wash down process. The Hyster® B60ZHD and B80ZHD work hard in the most corrosive conditions and always come out clean. – Hyster Company (800) HYSTER-1 / www.hyster.com

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Refrigerated & Frozen Foods JULY 2011 11

Cold Technology Showcase FOCUS ON: MATERIAL HANDLING EQUIPMENT Reduced ownership cost When your end riders don’t work, your operators don’t work – creating problems for your schedule and your customers. Yale’s new hardworking, heavy duty MPE060-080VG end rider series is the solution for the most demanding application needs. Rigorously engineered to withstand heavier duty cycles, the new MPE060-080VG series with a capacity range of 6,000 – 8,000 lbs., meets customer needs in extreme operating conditions. As a result of smart engineering, the meticulously designed MPE060-080VG series’ undercarriage has been enhanced with more robust tie bars, frame sections, linkages, casters and bearings to provide greater strength and stability. That equates to steadier load handling, longer up time and greater durability. – Yale Materials Handling Corp. (800) 233-YALE / www.yale.com

Warm drivers work longer, better Increase productivity with Jungheinrich’s 2-Series moving mast reach trucks. The optional “Cold Storage” model has a heated cab so drivers comfortably work better and longer. Our 2-Series trucks travel up to 8.7 mph with lift speeds up to 86.6 ft/min. (loaded). Customers also have a choice between narrow width or wide width models; 3,000-lb. and 3,500-lb. capacities; simplex and triplex mast designs with mast tilt to 355 inch maximum fork height; fork tilt to 403 inch maximum fork height; proprietary 3-phase AC motor technology and effortless electric 3-phase AC power steering (push-button switch from 180-degree to 360-degree). Several monitoring and control functions also are available – from a video camera on the carriage to the Lift Height Indicator and Preselector. – Jungheinrich (713) 365-1000 / www.jungheinrich-lift.com

Tough new tires Rhino Rubber introduces the K2 Tire. Developed by Amerityre Corp. and manufactured in the United States, the K2 is made with an innovative, environmentally friendly material called Kryon™. The K2 Tire by offers greater carrying and load capacities than rubber tires. It also offers lower rolling resistance than leading electric compound rubber tires and is non-marking. The K2 improves wear properties and extends service life over rubber tires in the most severe applications. – Rhino Rubber LLC (877) 744-6603 / www.rhinorubber.net  *From date of manufacture.

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“The patented tight curve in the GYRoCOMPACT TC Freezer makes high capacity freezing possible in tight spaces.” Who has space for gigantic freezers in plants where there are already equipment traffic jams? Processors need significantly more capacity but in a smaller footprint and that’s where the GYRoCOMPACT M10 TC Freezer comes in. Its 40” belt expands on the outside and collapses on the inside to create a tight radius curve. Add to this an integrated self-stacking belt system creating an enclosed product zone which provides the most efficient and hygienic system on the market today. What’s in it for you? Up to 40% greater capacity in the same footprint, longer run-times, less downtime and turnaround time, increased throughput and more trouble-free production. Call Lee Clarkson to reserve the Tech Center. 419-627-4319

We’re with you, right down the line.™ www.jbtfoodtech.com

Steve Radke on the Frigoscandia™ GYRoCOMPACT® M10 Tight Curve (TC) Spiral Freezer

Cold Technology Showcase FOCUS ON: CHILLING / FREEZING EQUIPMENT New chilling, freezing solutions

BE HERE TO FIND

100% Food-Focused Technology

Expanding its efficient, consistent chilling and freezing solutions, JBT FoodTech is now the exclusive North American sales agent for the Odenberg PalletLink® system, a Variable Residence Time (VRT) and buffering system for chilling and freezing packaged food products. As a result of a new strategic partnership with Ireland’s Odenberg Engineering Ltd, JBT FoodTech offers the Odenberg Pallet-Link system to help U.S. processors handle multiple products simultaneously. A patented link system couples pallet shelves together for greater independence of out-feeding from in-feeding. – JBT Foodtech (419) 626-0304 / www.jbtfoodtech.com

Better than batch cooling Air Products’ Freshline® continuous sauce chiller uses liquid nitrogen to cool and chill sauces, gravies, marinades, broths, purees and more. The unit can significantly cut cycle times compared to batch cooling. For ready meals and other tray items that are further frozen, pre-cooling of sauces can help debottleneck downstream freezing systems by reducing the heat load to the mechanical freezer. The unit can either be run as a stand-alone unit or integrated as part of an existing process. – Air Products & Chemicals Inc. (800) 654-4567 / www.airproducts.com

DEGREES BEYOND… Specializing in the construction of thermal envelope and industrial refrigeration systems. SubZero Constructors, Inc. provides superior design, engineering and construction services to food, beverage and pharmaceutical distribution/process markets across the United States. Multidisciplined Offering thermal and refrigeration construction.

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Refrigerated & Frozen Foods JULY 2011

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Attention to Detail.

Freeze more with less Airgas FreezeRight™ IQF (Individually Quick Frozen) cryogenic tunnel freezers use liquid nitrogen or carbon dioxide to flash freeze IQF food items. The FreezeRight IQF can process more than 5,000 pounds of IQF product per hour while using 30 percent to 60 percent less liquid nitrogen or carbon dioxide compared to conventional cryogenic methods. Talk to Airgas about your entire cryogenic freezing process, including tank, piping, exhaust and an Airgas FreezeRight freezer. – Airgas Inc. (800) 282-1524 / www.airgas.com

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rigeration Ref

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Refrigerated & Frozen Foods JULY 2011 15

Cold Technology Showcase FOCUS ON: CHILLING / FREEZING EQUIPMENT Reduce energy, add efficiency By combining new European air pressurization technology with a unique distribution design, IJ White’s Auto Pressurization System (APS) automatically balances the pressure differential at the infeed and discharge openings on spiral blast freezers. PLC controlled and monitored, the system reduces the amount of cold freezer air spilling from the low opening and controls warm, moist air infiltration from entering into the blast freezing system. APS helps blast freezers dramatically increase the production time between coil defrosts. Due to the minimal cold air spillage, employees are able to work near the freezer in comfort. APS reduces energy costs and has proven to increase production efficiency by more than 32 percent. - IJ White Systems (631) 293-2211 / www.ijwhite.com

Cold Technology Showcase Down to the wire More fryer, same space Processors often buy a larger direct-heated fryer simply to get enough heat to meet production demands. That’s because – in most options – heat load and fryer size cannot be considered separately. Now processors can achieve higher output in the same or less floor space with Heat and Control’s new Breaded Products Fryer. We use an external heat exchanger to heat cooking oil so the fryer and heat exchanger are sized separately. Product throughput determines fryer size, while heat exchanger size is dictated by the heat load – for present and future production. Ideal for coated and uncoated seafood, poultry, meats, vegetables, egg rolls, meatballs and other prepared foods. – Heat and Control Inc. (510) 259-0500 / www.heatandcontrol.com

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Conveyors often handle products in harsh environments and perform under the most demanding conditions such as high temperature product cooling and heating. Stainless steel wire mesh chain is generally preferred in these extreme temperature environments. Although Dorner does not provide this belt material type as a standard product offering, many Dorner conveyor platforms can be modified to accept it without major alterations. A recent project for a corn chip cooling conveyor provided just such a challenge – tweak a stainless steel AquaPruf 7300 Series conveyor to run a wire-mesh metal chain. By working directly with a belt vendor and our customer, we were able to retain much of the standard conveyor’s design components while providing a platform to effectively run the required belt material. – Dorner Manufacturing (800) 397-8664 / www.dornerconveyors.com

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Cold Technology Showcase Easy energy monitoring

Reduce labor Hinds-Bock’s clamshell package tray closing conveyors feature automatic tray denesting, generous product loading zone, automatic closing station as well as automatic tray locking station. Available in lengths and widths for specific applications. Our automatic tray denesters also are available in different styles depending upon the type of clamshell tray. These highly efficient denesters eliminate labor because they automatically pick and place the trays onto the clamshell closing conveyor. The product loading zone can accommodate either manual or automatic loading of your product into the clamshell closing conveyor. – Hinds-Bock Corporation (877) 292-5715 / www.hinds-bock.com

Opto 22 has expanded the communications and integration capabilities of its OptoEMU Sensor energy monitoring appliance. We added Modbus/TCP and OPC industrial protocol support, Microsoft® SQL Server and Access integration and a new Microsoft.NET developer toolkit. This makes it easier for facility managers, energy managers and plant personnel to manage energy usage in their facilities using the hardware, interfaces, protocols, and databases they know and prefer. The OptoEMU Sensor energy monitoring appliance quickly and easily connects to utility meters, plant equipment and facility systems to gather real-time facility and equipment energy usage data. – Opto 22 (951) 695-3000 / www.opto22.com

New customer center Key Technology opened its customer “Innovation and Solutions Center” in Walla Walla, Wash. The new 31,500-sq.-ft. facility showcases several Key sorters including Optyx®, Manta®, Tegra®, and Veo(TM), as well as a variety of Key conveyors such as Horizon(TM), Iso-Flo®, and Impulse(TM), in addition to non-Key equipment that helps simulate working production lines. The equipment is configured to create continuous processes that imitate the customer’s production environment more effectively than performing tests in batch mode, giving the customer a more accurate assessment of how the equipment will perform with his product in his plant. – Key Technology, Inc. (509) 529 2161 / www.key.net

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www.DataLoggerInc.com

Refrigerated & Frozen Foods JULY 2011 17



Cold Technology Showcase Save time, simplify Goff’s Enterprises’ new unified RF Control means all Goff Door Products (G2 1800, G2 2800, G2 3600 and Legacy) can use the same family of RF transmitters. This unified control will not only simplify inventory but reduce setup time and streamline technical training and debugging. Goff’s is the original manufacturer of the curtain wall. Started in 1987, Goff’s has now extended its product line to include curtain walls, welding curtains & screens, high speed industrial vinyl and mesh roll-up doors, strip doors, noise control products, climate curtains, and food processing curtains. – Goff’s Enterprises Inc. (800) 234-0337 / www. goffdoors.com

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Use less film, reduce leakers Can a VFFS bagger really reduce leakers by using less film? It can if it’s Triangle’s new X Series Bagger, now available with Ultrasonic sealing technology. Ultrasonic is ideal for industries that require 100 percent seal integrity for an airtight product. Triangle’s Ultrasonic Sealing System offers just that – along with savings on film and labor, higher output and improved product quality. On average, traditional heat seals measure 3/8”, while Ultrasonic seals can be as narrow as 2 mm – a potential savings of 50 to 80 percent in the sealing area alone. For many types of products, Ultrasonic sealing also requires less headspace, thanks to its ability to seal through food particles. – Triangle Package Machinery Co. (800) 621-4170 / www.trianglepackage.com

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Food safety experts New checkweigher Designed for speeds up to 250 pieces per minute, OCS Checkweighers’ new HC-M checkweigher series is the link between OCS’ basic EC-E (ESSENTIAL) model and the high-end HC-A (AVANTGARDE) checkweigher. The HC-M is operated by an industrial PC and is characterized by its 10.4 inches mobile touch display. It features the same control concept of the high-end checkweigher HC-A, making cross training between various controllers a thing of the past. The HC-M is available as a wash down unit for harsh environments (IP 69K) and as stainless steel construction for damp rooms (IP 65). Modular sub-frame allows for cost efficient scaling to various applications and individualized integration with metal detectors, cameras, etc. – OCS Checkweighers, Inc. (678) 344-8300 / www.ocs-cw.com

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Intralox is proud to share food safety insights at the International Association for Food Protection’s 2011 annual meeting this summer. Intralox FoodSafe Team members Gary Larsen, food safety consultant and sanitarian; and Dr. Zhinong Yan, food safety consultant and microbiologist; will address IAFP attendees in three separate presentations. As a leading provider of hygienic conveyance solutions, Intralox understands effective and efficient sanitation of production equipment is paramount to delivering safe food products to customers, and having the right cleaning process and parameters is critical to achieving good sanitation results. – Intralox (504) 733-0463 / www.intralox.com

Reduce ice, frost build-up Munters IceDry® unit helps reduce and prevent ice and frost in cold storage areas and is specially designed to be installed inside cold storage and process freezers with temperatures as low as –30°F. IceDry will begin to remove ice immediately and will automatically adjust to the keep ice build-up, due to moisture infiltration, under control ensuring reliable and energy efficient operation. – Munters (800) 843-5360 / www.munters.us

Refrigerated & Frozen Foods JULY 2011 19

Cold Partners in Progress

BY JIM DOUGLAS

Stone cold performance Reliable lift truck fleets help one leading cold storage company keep moving.

rrrr. It's no secret that a cold refrigerated and frozen food warehouse environment presents certain equipment challenges to facility managers and employees. One company that knows the subject well is United States Cold Storage, Inc. (USCS), a 110-year-old refrigerated warehouse operator. This Voorhees, N.J.-based company owns a national network of cold storage warehouses with more than 150 million cubic feet of combined space. And because USCS is so good at its business ... it keeps growing. To better serve an estimated 1,200 customers nationwide, company officials constantly review sites for new locations. They consider major routes, interstate highways, rail service and proximity to customers. That recently led USCS to open two new sites in Wilmington, Ill., and Lebanon, Ind. USCS also reviews its options inside each facility, including best practices and equipment for cold storage material handling. In both the Wilmington and Lebanon facilities, USCS relies on Raymond® lift trucks, which not only stand up to the cold environments but also move up to 100 million pounds of product per month at these two locations. Jim Duffy, USCS’ regional chief engineer, says lift trucks are the lifeblood of the distribution process. He worked with Arbor Material Handling, Inc., a Raymond sales and service center, to select the lift trucks for U.S. Cold Storage’s new facilities. The combined lift truck fleets total 71 trucks — including Raymond Reach-Fork® trucks,

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Refrigerated & Frozen Foods JULY 2011

sit-down and stand-up counterbalanced lift trucks, order pickers, and pallet trucks — all utilized for various applications within the warehouses. Lift trucks used in cold storage environments must be equipped to operate in severe temperatures, so all USCS narrow aisle lift trucks feature a cold storage conditioning package, which protects the lift trucks’ control systems. In addition, USCS’ Reach-Fork lift trucks are equipped with the Raymond ThermaKit™ system to keep operators more comfortable when maneuvering in frigid temperatures – and even in blast-freezing operations, where the mercury can dip to -40˚F. The ThermaKit system includes heated control handles and heated floor cushions on the lift trucks to help keep operators’ hands and feet warm. Both heaters are thermostatically controlled to shut off when the trucks move into non-freezer, ambient environments. “Anything we can do to help the operators feel more comfortable in this environment is a bonus,” Duffy says. “We know the operators appreciate the heated handles and floor cushions, and the added comfort may make them a little more productive as well.” U.S. Cold Storage takes advantage of narrow aisles and tall racks to maximize its facilities' storage capabilities. Storage heights in the U.S. Cold Storage warehouses can reach up to 40

feet, which can challenge an operator putting a pallet away on the back shelf of a double-deep rack. In this case, Raymond's Vantage Point® high-level color imaging system – installed on the company’s ReachFork trucks – helps those operators working in the tall racks. The imaging system includes a camera mounted on the forks of the lift truck and a screen mounted in the operator compartment. This system provides additional visual assistance at greater heights, increasing operator accuracy and efficiency when handling pallets. Duffy says he also appreciates that the lift trucks interface with other warehouse technology systems. “Lift truck technology has advanced, and the trucks now include provisions for computerized systems and additional connections for equipment such as computers and scanners,” Duffy says. “Raymond has demonstrated the versatility to provide these provisions to integrate our warehouse management systems with the lift trucks. This allows us to better manage the facility and inventory, track pallet and case moves and manage overall productivity.” Jim Douglas is a quality control and field support technician at The Raymond Corporation, Greene, N.Y. (800) 235-7200 / www.raymondcorp.com www.RFFmag.com

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2011 STATE OF

THE INDUSTRY IT’S (GAME) SHOW TIME FOR FOOD PROCESSORS AS CONSUMERS EVALUATE NEW PRODUCTS, PACKAGING AND PRICING. By Bob Garrison

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hat’s it like to compete in today’s food industry? Perhaps it’s something like “The Dating Game” or “Hollywood Squares” where you’re simply hoping to be selected by a fickle consumer. Or perhaps it feels like you’re trapped in an episode of “The Price is Right” where consumers focus only on how much things cost. Then again, you might be focusing on consumer insights, product development and packaging and simply trying to ask the right questions, like on NBC’s “Jeopardy!” Then there’s the million-dollar question. Will the consumer or customer pick your product from among so many possible options? That’s sort of how NBC’s “Deal or No Deal” works with host Howie Mandel leading contestants through a seemingly random selection of silver briefcases. Interestingly enough, NBC describes its popular new show as a “highenergy contest of nerves, instincts and raw intuition.” Perhaps that best describes life in food executive’s office. It’s certainly not the easiest proposition as processor-suppliers help foodservice customers cut costs, address consumer health concerns and boost menu appeal. Meanwhile, private label retail sales gains suggest retail shoppers are still pinching pennies – even while spending more for everything from premium coffees and craft beers to Greek yogurt. This spring found The NPD Group, Chicago, reporting on challenges in both the retail and foodservice sectors. In a report titled, “The Changing Consumer Mindset: What it Means to the Restaurant Industry,” NDP said it found consumers are of two different mindsets when it comes to spending: those that cannot spend freely and those that can. “Recovery and growth for the restaurant industry will mean understanding the shift in consumer behavior and realigning

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Refrigerated & Frozen Foods July 2011

strategies with what may be the new normal,” wrote Bonnie Riggs, NPD’s restaurant industry analyst. “Rather than age largely defining frequency and type of restaurant visited, lingering effects of prolonged unemployment and loss of wealth by many will carry forward in years to come, regardless of age.” In a second study, “What’s Next on the Road to Recovery,” NPD said U.S. consumers emerged from the recession practiced at stretching their dollars. Moreover, now that they’re faced with rising food costs, consumers are turning to the costsavings tactics they’ve mastered during the past few years. “The post-recession consumer hasn't yet returned to financially stable ground and are now dealing with rising food and gas prices,” said Mark East, president of NPD’s food and beverage unit. “It’s important for manufacturers and retailers to understand the shifts in consumers’ attitudes and behaviors in light of the economy and rising prices and connect with the consumer both in-home and in-store with a meaningful value proposition.” So what’s the prize behind the curtain for refrigerated and frozen food processors? Perhaps it’s reward of knowing that demographic trends favor temperature-controlled foods. NPD says that – 30 years ago, when it starting tracking America’s eating behaviors – 72 percent of main dishes at dinner were homemade. Today 59 percent of main dishes are made- from-scratch with many households preferring ready-to-eat and frozen foods, and assembling a meal rather than preparing it. “The fast and hectic pace of the lives we lead has had the single greatest impact on this country's eating behaviors,” says Mark East. “It's clear by the changes we’ve observed over the past 30 years that the Google generation wants things now.”

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INDUSTRY STATS & DATA

RETAIL

CHANNEL SHARE SHIFTS

ANNUAL DEPARTMENT GROWTH

Channel Share 2010 49.4% 11.0% 5.8% 18.6% 9.4% 1.7% 1.3% 20.0%

Outlet Grocery Drug Mass Supercenter Club Dollar Convenience Walmart*

Share Point Change 2010 vs 2009 +0.0 +1.1 (0.2) (0.2) 0.0 +0.1 0.0 (0.6)

Source: SymphonyIRI Consumer Network, 52 weeks ended Dec. 19, 2010. Results across SymphonyIRI InfoScan review categories. *Walmart, including Neighborhood Markets. Note: Share will not total to 100% due to inclusion of Walmart within mass and supercenter channels in addition to separate breakout.

Center Store Dollar sales Unit sales

Frozen 2.0% Dollar sales 1.6% Unit sales

Beauty / Personal Care Healthcare Dollar sales 2.2% Dollar sales Unit sales 0.8% Unit sales

Total CPG -0.3% Dollar sales 0.2% Unit sales

1.6% 1.2%

1.0% -0.8%

General Merchandise Fresh / Perishable -2.0% Dollar sales 1.1% Dollar sales -2.2% Unit sales 0.5% Unit sales Source: SymphonyIRI MarketInsight, 52 weeks ended Nov. 28, 2010 and same period prior year.

FOODSERVICE

U.S. FOODSERVICE INDUSTRY FORECAST 2010 Retail Sales Nominal Growth* Equivalent Segment ($ Billions) 2010 2011(F) Total restaurants, bars $343.766 0.1% 3.8% Limited service 190.405 1.0 4.0 Full service 149.455 -1.0 3.5 Bars, taverns 3.906 1.5 4.5 Total beyond restaurants, bars $185.144 0.7% 4.0% Retail hosts 35.126 1.7 4.7

2010 Retail Sales Nominal Growth* Equivalent ($ Billions) 2010 2011(F) 47.754 3.1 4.3 12.866 -4.6 1.9 30.615 2.6 5.5 21.879 2.2 4.6 36.904 -3.8 2.1 538.911 0.3% 3.9%

Source: Technomic Inc. Note: Food and non-alcohol beverages only. Numbers may not add due to rounding. *Nominal growth assumes inflation rate of 1.5% for 2010 and 2.5% for 2011. Data revised March 2011

2010-2011 DELI DEPARTMENT SALES PROFILE Category

CONVENIENCE STORES DELI

Segment Travel, leisure Business, industry Education Healthcare All other Total foodservice

Dollar % Chg vs. Yr Ago

Vol. % Chg. vs Yr. Ago

Prepared Foods

6.6%

6.7%

Cheese

4.2%

2.6%

Meat

3.7%

Total Deli

5.5%

2010-2011 DELI PREPARED FOODS PROFILE Category Prepared Chicken

Dollar % Chg vs. Yr Ago

Vol. % Chg. vs Yr. Ago

4.7%

8.2%

Salads

6.2%

4.4%

Sandwiches

8.3%

11.3%

-0.5%

Entrees

6.6%

2.5%

4.6%

Dip/Spreads

12.2%

11.8%

Source: The Perishables Group, Chicago. Results of 52-week tracking period ended March 26, 2011. Data for traditional supermarkets representing all community volume and 13,000 stores. Excludes Walmart, club stores, small independent chains and alt. retailers such as Whole Foods and Trader Joe’s.

Source: The Perishables Group, Chicago. Results of 52-week tracking period ended March 26, 2011. Data for traditional supermarkets representing all community volume and 13,000 stores. Excludes Walmart, club stores, small independent chains and alt. retailers such as Whole Foods and Trader Joe’s.

HAND-HELDS DRIVE C-STORE FOODSERVICE

C-STORES: 2010 PROFILE

Nominal Growth (CAGR) data and projections Category Handheld Other foodservice Total c-store foodservice Total foodservice industry

2007 - 2010 3.9% 0.7% 1.8% -1.0%

Source: Technomic Inc. Note: Excludes beverage-only stores; includes approximately 79,000 units

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2010 - 2013 4.6% 1.2% 2.5% 2.5%

Stores: The number of U.S. convenience stores grew 1.2 percent during 2010 and stands at 146,341 as of December 31, 2010, according to the NACS/ Nielsen TDLinx 2011 Convenience Industry Store Count. Sales: Convenience store in-store sales (excludes motor fuels) rose 4.4 percent to a record $190.4 billion in 2010. More store units contributed to growth. In-store sales: Foodservice generates 12.9 percent of in-store sales. It is the third largest segment behind cigarettes and packaged beverages. Source: National Association of Convenience Stores, 2010 State of the Industry Summit

Refrigerated & Frozen Foods July 2011 23

2011 STATE OF THE INDUSTRY

FOODSERVICE ENTREES Photo courtesy of AdvancePierre Foods

New products address K-12 nutrition standards.

Menu matchmaking eality game show fans may know ABC’s “The Bachelorette,” where one woman gets to date and pick a potential mate from among 25 eligible bachelors. Yet perhaps the most entertaining program was “The Dating Game” (ABC, 1965-1973). This format placed a young woman on one side of a partition and audience watched as she put various quirky personal questions to each of three bachelors on the other side of the wall. Both scenarios have had viewers thinking, “Which one will she pick?” It’s easier to project foodservice operators’ entrée selections. Many are rushing to build their breakfast business while favoring other items that help distinguish them in the tighter lunch and dinnertime market. Commercial and non-commercial operators alike are simply responding to federal health guidelines. Chicago’s Technomic observed, “As the USDA moves closer to finalizing new nutrition standards for the nation’s school lunch and breakfast programs, food directors at roughly 135,000 public and private schools serving more than 56 million students are anticipat-

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Refrigerated & Frozen Foods July 2011

ing what the changes will be, and how to address them.” Likewise, as America ramps up its fight against bulging waist lines, restaurant chains are providing ammunition in the form of great-tasting menu items with 550 or fewer calories, said Technomic. The trend not only caters to increasing consumer demand for such items, but also helps restaurants prepare for pending legislation that requires any brand operating 20 or more units to display nutritional information for all permanent menu items. Honorees in the National Restaurant Association’s first annual “Food & Beverage Product Innovations Awards” included ConAgra Foods’ “The Max Fit for Kids” Plus Whole Grain Stuffed Crust Pizza. ConAgra Foodservice says this frozen pizza is made with 51 percent all natural whole grain flour and meets new National School Lunch

ENTRÉE MENU TRENDS 1 2 3 4 5

Breakfast Healthy (including controlled calorie, gluten-free) Mini sandwiches / half portions Comfort foods Shareable entrees

Sources: Mintel Foodservice, Technomic, National Restaurant Association’s What’s Hot in 2011 chef survey

standards, including lower sodium. The company also offers similar frozen whole grain pancakes. Meanwhile, other active processorsuppliers include K-12 school giant Schwan’s Food Service, Inc. (Tony’s Ultimate Cheese and Reduced Fat Pepperoni Flatbreads) and Cincinnati’s AdvancePierre Foods (Smart Picks sandwiches, mac and cheese and whole grain “Graham Snackers.”) On the commercial side, breakfast has been big news. Writing for Prepared Foods magazine’s 2010 Foodservice Annual report, Mintel International’s Eric Giandelone, director of research, noted, “Perhaps nothing is becoming more important for restaurants than the breakfast sandwich. Faced with declining customer traffic, restaurants are looking to boost sales by entering a new daypart – breakfast and they are leading with the breakfast sandwich.” Giandelone mentioned Burger King’s move to a new breakfast menu and Subway’s new “Build Your Better Breakfast” sandwich line. Nation’s Restaurant News recently honored the Subway line as one of NRN’s 2010 MenuMasters award winners.

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THOUGHT-LEADER WEBINAR SERIES: PRESENTED BY:

www.hixson-inc.com

Anticipating the Next Generation Thursday, September 29, 2011 2:00-3:00 p.m. EST Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America. Anticipating the Next Generation continues the dialogue about issues and advancements that will define how tomorrow’s food plants are built and operated. Can’t attend live? Register and watch anytime.

Register for free at webinar.foodengineeringmag.com

2011 STATE OF THE INDUSTRY

Photo courtesy of Tyson Foods

FOODSERVICE MEAT, POULTRY & SEAFOOD

Seasoned pork sparerib prepared, priced and packaged for QSR sales.

Ask the right questions ince its 1964 start, NBC’s “Jeopardy!” has been a popular game show with a unique answer-and-question format. It has host Alex Trebek reading clues in the form of answers and contestants must phrase their responses in question form. Truth is, every meat, poultry and seafood processors already believes their product is just right answer for a restaurant operators and consumer. Yet it is a matter of asking the right questions related to value, taste, portion size and versatility. Foodservice researcher Technomic Inc. also has been asking questions. In a recent seafood report, Technomic said despite the fact that only about two percent of fish and seafood eaten in the United States comes from the gulf, the recent Gulf oil spill affected consumer behavior. It found that 23 percent of consumers said their consumption of seafood at restaurants decreased during the spill. Perhaps more importantly, 19 percent of consumers were still eating less fish even as much as four months later as a direct result of the spill. In a look at beef and pork trends, Technomic said nearly two out of

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three consumers recently surveyed think beef and pork products labeled or menued with premium descriptors such as grass-fed, lean, organic or natural will taste better than other beef and pork products that do not carry these same labels. Terms describing premium types and cuts of meat had a strong influence on perception of flavor and price thresholds, while terms describing natural farming and preparation were likely to influence consumers’ perception of healthfulness. In its latest poultry report, Technomic said consumers eat chicken more frequently than any other type of meat. Yet despite this high rate of consumption, consumers indicate that opportunities still exist for new poultry

WHAT’S “HOT” ON THE MENU – TOP 5 MAIN DISHES Meat, poultry seafood star in most popular entrée, main dish offerings* 1 Locally sourced meat, seafood 2 Sustainable seafood 3 Half-portion/smaller portion at smaller price 4 New fabricated meat cuts (e.g. Denver steak, pork flat iron, Petite Tender) 5 Non-traditional fish (e.g. branzino, Arctic char, barramundi) *Source: National Restaurant Association’s “What’s Hot?” survey, conducted fall 2010 with more than 1,500 chef members of the American Culinary Federation.

applications, particularly at breakfast. Twenty-five percent of chicken consumers say they would very likely order chicken breakfast sandwiches at restaurants if they were available. The numbers are slightly higher for turkeyeating consumers, with 29 percent saying they would likely order breakfast sandwiches or burritos featuring turkey sausage or bacon. For their part, processors are working harder to please operators and consumers alike. Interestingly, Prepared Foods magazine honored three new foodservice products in its 2010 Spirit of Innovation Awards. The top honor went to Tyson Foods for a QSR version of Seasoned Pork Spareribs, which Tyson developed in partnership with Burger King. Launched last May as a five-week, limited-time offer, Burger King eventually sold more than 27 million ribs and had to stop the program one week short due a supply shortfall. Second- and third-place honors respectively went to Meyer Natural Angus, Loveland, Colo.; and Brakebush Brothers Inc., Westfield, Wis. Prepared Foods recognized Meyer’s frozen sous vide line of entrée meat portions that can go from freezer to plate in about 12 minutes. For its part, Brakebush Brothers developed Tappers Beerbattered Boneless Wings, which may be the market’s only beer-battered wings. The product can serve as either an appetizer or main entrée. Another processor appealing to customers and consumers alike is Fishery Products International. This Danvers, Mass., company introduced FireRoasters, a six-item line of flameseared salmon, tilapia and cod fillets for foodservice operators lacking the resources to prepare roasted seafood from scratch. Varieties include Smoky Applewood Salmon, Asian Barbecue Salmon, Thai Basil Tilapia and Citrus Peppercorn Tilapia.

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Many applications. One solution. It forms. It extrudes. It portions. It sheets. It deposits. It fills. It’s a Vemag! Designed with our unique double-screw pumping technology, the Vemag offers unrivaled versatility, portioning accuracy, speed and consistent product quality. Whatever your application, Reiser’s R&D and engineering team can custom design the right solution for you. From producing exact weight portions of fillings for egg rolls, burritos and stuffed sandwiches to portioning salads, chilies, sauces and spreads to forming cheese blocks – Reiser has the solution. And with Reiser’s co-extrusion and filling systems, producing filled products is fast and effortless. Whatever your application – think Vemag from Reiser. For more information, contact Reiser at (781) 821-1290.

Reiser 725 Dedham Street, Canton, MA 02021 • (781) 821-1290 Reiser Canada 1549 Yorkton Court #4, Burlington, ON L7P 5B7 • (905) 631-6611 www.reiser.com Leading the food industry in processing and packaging solutions.

2011 STATE OF THE INDUSTRY

FOODSERVICE SNACKS, APPETIZERS & SIDE DISHES

rom 1966 to 1981, NBC’s “The Hollywood Squares” combined strategy with light comedy. The show had a man and woman playing tic-tac-toe and selecting one of nine Hollywood celebrities (such as Paul Lynde, Jonathan Winters, Florence Henderson and Charo) who sat in game board squares. Each contestant tried to line up their respective X’s or O’s as the show host put trivia questions to the celebrity. Once the star answered, contestants could either agree or disagree with the answer. If the contestant was right, he or she got the square; if the contestant was wrong, the other contestant got the square. Appetizers, snacks and sides also are restaurant menu celebrities. Not the main course, these light offerings are colorful, spicy, fun and different. Even so, processor suppliers and restaurant operators are more strategic to offer those items with the most appeal to the kitchen and the consumer. Today’s products offer more variety, versatility and/or health appeal. When the National Restaurant Association (NRA) held its first annual “Food & Beverage Product Innovations Awards,” this year, it recognized several items including new Sweet Things Mini Tater Puffs (pictured upper right) from ConAgra Foods Lamb Weston,

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Refrigerated & Frozen Foods July 2011

Tri-Cities, Wash. Said NRA contest judges, “These unique and flavorful puffs are made from on-trend sweet potatoes are perfectly sized for enjoyment in any meal occasion. Crispy outside Award winner combines on-trend ingredient (sweet potato) with prep versatility. and tender inside, they are great for dipping – plus they offer versatile prepawith sea salt. This January also found ration, including conventional baking.” T.G.I. Friday’s, Carrollton, Texas, touting Smile and say “cheese.” Another 14 bold flavored new menu additions processor showcasing big, bite-size including starters such as Tapa-tizer flavor (for portion control and sharing) Skewers and Spinach Florentine Flatis McCain Foods USA. The past year breads. saw this Lisle, Ill.-based processor Processor Windsor Foods, Houston, debut two round Anchor Cheese Shotz also turned up the flavor with new ofappetizers in Mozzarella-Parmesan and ferings. Its Asian and Hispanic brands Pepper Jack flavors. (Golden Tiger, Posada) introduced Poblano Chili con Queso Rangoon, Restaurant operators also talked Southwestern Style Egg Rolls and about their new items. Wendy’s/Arby’s Queso Blue Corn Mini Tacos. Group, Inc., Dublin, Ohio, promoted Last year saw the National Associaits fall 2010 launch of natural-cut fries tion for the Specialty Food Trade recognize Day-Lee Foods Inc., Santa Fe WHAT’S “HOT” ON THE MENU – TOP 5 Springs, Calif., with a 2010 sofi silver Chefs pick the most popular appetizers* finalist award (“Outstanding Perish1 Ethnic / street food-inspired appetizers able Foodservice Product”) for its Pork (e.g. tempura, taquitos, kabobs, hummus) 2 Amuse bouche / bite-size hors d’oeuvres Gyoza Potsticker. Judges praised the 3 Warm appetizer salads item, which comes fully cooked and 4 Appetizer combos / platters facilitates convenient prep in fewer 5 Dumplings / dim sum than five minutes. The potstickers also *Source: National Restaurant Association’s “What’s Hot?” contain no preservatives, no trans fat survey, conducted fall 2010 with more than 1,500 chef members of the American Culinary Federation. and no MSG.

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Photo courtesy of ConAgra Foods Lamb Weston

Appetizer X’s and O’s

Photo courtesy McCain Foods USA

FOODSERVICE FRUIT & VEGETABLES

Crispy battered green beans versatile as a side, snack or appetizer.

Whatever it takes othing too complicated here. On NBC’s “Minute to Win It,” contestants have to complete a series of challenges using everyday household items – within 60 seconds. There are 10 challenges (such as stacking seven Hostess Ding Dongs on your forehead) and a chance to ultimately win $1 million … but the level of difficulty increases each time. Money on the line. Pressure to perform. Never know what’s coming next. A challenge to do whatever it takes? This also sounds like life in the frozen foodservice fruit and vegetable category. The Produce for Better Health Foundation (PBH) released new data that shows mothers have steadily found it easier to get their families to eat fruits and vegetables when eating out over the past two years, particularly at fastfood establishments. In 2010, mothers reported it easy to eat fruit (25 percent) and vegetables (17 percent) at a fast-food establishment, up significantly from 2008 … when 19 percent who reported it easy to eat fruit and 8 percent reporting that it was easy to eat vegetables. Thirty seven percent of moms reported

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it easy to get their families to eat fruit at restaurants generally, versus 29 percent in 2008. Moms reported ease in getting vegetables at restaurants declined, however, from 45 percent to 43 percent between 2008 and 2010. Despite the increases in moms’ reported ease of getting families to eat more fruit in restaurants, only 8.8 percent of all menu items include fruit, and only 3 percent of overall fruit consumption comes from restaurants, says PBH. Regarding vegetables, 44.8 percent of all menu items include at least one vegetable (excluding chips and fries), and 15 percent of all vegetable consumption (excluding chips & fries) is consumed in restaurants. Together, only 11 percent of fruits and

WHAT’S “HOT” ON THE MENU – TOP 5 PRODUCE PICKS Chefs pick the most popular produce offerings* 1 Locally grown produce 2 Organic produce 3 Superfruits (e.g. acai, goji berry, mangosteen, purisane) 4 Heirloom beans 5 Exotic fruit (e.g. durian, passion fruit, dragon fruit, paw paw, guava) *Source: National Restaurant Association’s “What’s Hot?” survey, conducted fall 2010 with more than 1,500 chef members of the American Culinary Federation

vegetables are consumed at restaurants, representing 72 cups per person per year. Despite the increases seen in the past two years, there is still huge room for improvement when it comes to restaurants serving more fruits and vegetables. Processors are trying to address that need in every way, shape and form. Companies such as McCain Foods USA and Simplot Food Group have developed new flavored and unflavored items with appeal to consumers and kitchen help alike. McCain says its new Anchor green bean product (pictured) features a light, crispy seasoned batter that adds taste and texture while it doesn’t take away from sweet green bean flavor. Moreover, the item works as an appetizer, snack or side dish. Elsewhere, Simplot has developed several new RoastWorks blends (including Southwest, Unseasoned Peppers & Onions) fruit blends and vegetable blends with sauces and glazes. These latter items range from Green Beans with Smoky Bacon Sauce to Whole Baby Carrots with a Brown Sugar Glaze. Restaurant operators also are tapping into consumer interest for “local” products. Nation’s Restaurant News recently honored Shari’s Restaurants & Pies, Beaverton, Ore., as one of the publication’s 2011 MenuMaster Award winners (best line extension). Shari’s touted its use of local Pacific Northwest blackberries for a limited-time offer titled, “Fresh Blackberry Season” promotion. The promotion generated double-digit sales increases. What’s next? Restaurant menu consultant Andrew Freeman, Andrew Freeman & Co., San Francisco, predicts (1) more vegetables overall (growing meatless preference; closer greater ties to local farmers); (2) fried obscure vegetables such as Brussels sprouts, cauliflower and turnip chips; and (3) Kumquats used in salads, relishes and desserts.

Refrigerated & Frozen Foods July 2011 29

2011 STATE OF THE INDUSTRY

Photo courtesy of Archer Daniels Midland

FOODSERVICE BAKERY PRODUCTS

Popover here for a clue BS’ “The Amazing Race” is a different kind of game show. This Emmy-awarding winning reality program pits teams of two or four against each other in a worldwide race for clues … and the ultimate $1 million prize for the winners. With TV cameras following contestants to exotic locations, the show offers plenty of twists, global adventure and neverbefore-seen images. That’s also how the Center for Culinary Development (CCD) and market researcher Packaged Facts described bakery trends in a recent report. “Baked goods have always provided nostalgic comfort, but today’s new offerings also deliver premium twists, global flavor adventure and neverbefore-seen convenience,” said the authors. “Found in nearly every channel, these newsworthy sweet and savory baked foods nurture, indulge and satisfy the modern consumer, even those with dietary restrictions.” Chicago’s Technomic agrees. Concluding its own “Dessert Consumer Trend Report,” the firm noted, “While traditional desserts may win out with most consumers on most dining occasions … consumers take the uniqueness of a dessert item into account, when considering a purchase. Therefore, traditional desserts with a contemporary tweak, in terms of flavor or preparation, may be the most appealing to many, allowing them a lowrisk way to try a favorite dessert with an interesting, slightly different twist.” Technomic noted that mini-desserts

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Refrigerated & Frozen Foods July 2011

are still going strong, because they meet so many consumer needs. Minis offer a bit of indulgence for a low price. They are a fun treat, representing little risk or expenditure in terms of either money or calories – a perfect fit for consumers who are re-evaluating either their portion sizes or their definition of restaurant value. Some favorite bite-sized sweets include brownies, bananas Foster, carrot cake, cheesecakes in multiple preparation styles (fried cheesecake bites, etc.), miniature tiramisu bites, donut holes and tiny bread puddings. Foodservice bakery product suppliers also are trying to meet operators’ needs by addressing … … kitchen convenience. Among the National Restaurant Association’s first annual “Food & Beverage Product Innovations Award” winners were La Brea Bakery, Van Nuys, Calif., and Sinco Inc., a Belmont, Mass., importer. NRA judges said La Brea’s par-baked all-natural pre-sliced Telera

BAKERY MENU TRENDS 1 2 3 4 5 6 7 8 9

Pies (sweet and savory) Bite-size / mini desserts Cupcakes Flatbreads American popovers, Gougères Panini, pressed-bread sandwiches Gluten-free Signature breads, whole-grain breads Pretzels

Sources: “Baked Goods: Culinary Trend Mapping Report” from Center for Culinary Development and Packaged Facts; Andrew Freeman & Co.; National Restaurant Association’s “What’s Hot in 2011” chef survey.

Gluten-free options multiplying at foodservice

rolls help operators easily and quickly create an authentic Mexican Torta sandwich. They praised Sinco’s line of Italian-made hand-stretched woodfired pizza crusts. The par-baked, pre-made crust look like they were hand-crafted on premise, judges said. … health concerns. Processors are formulating more gluten-free products of every type. Last year also saw suppliers such as CSM Bakery Products, Atlanta, replace standard offerings with new offerings friendlier to menu nutritional labeling efforts. CSM launched TranSmart, a complete line of thaw-and-serve trans fat free dessert, holiday and celebration cakes. … market insights. That latest offering from Sara Lee Foodservice is its Dessert Menuvision toolbox, an interactive online platform that provides operators with custom solutions to help enhance their dessert offerings for increased sales and patron satisfaction. One component is the Dessert Menu Optimizer, an online guide to help operators determine the right dessert assortment for their restaurants, officials say.

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2011 STATE OF THE INDUSTRY

Top Chef dairy products Artisan, ethnic cheeses add flavor, appeal to entrees, sides.

an they perform in the kitchen? Are they flexible enough to handle various menu options? Do they bring a unique edge or flavor to their work? Can they please picky restaurant patrons? Those are just a few questions celebrity judges pose every week as aspiring “cheftestants” on Bravo’s “Top Chef” TV program. Then again, restaurant operators apply the same critical review of foodservice dairy cheeses, butters, ice creams and more. And by all accounts, dairy products appear to be winners any way you score it. Asked last fall about the hottest, on-trend ingredients, chefs told the National Restaurant Association (NRA) that artisan cheeses and ethnic cheeses, respectively, were their favorites (see chart). Members of the American Culinary Federation (more than 1,500 polled) also said that ice cream – particularly an artisan or house-made offering – is the most popular restaurant dessert. And there certainly are a few scoops of truth to that fact, according to Technomic Inc. The foodservice market researcher recently dedicated an entire study to frozen desserts on the menu. Technomic noted that frozen desserts comprised 28.4 percent of all desserts on the menus the company tracked during the first half of 2010. “Complexity, customization, and portions are all very important,” wrote Mary Chapman, a director at the Chicago

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Refrigerated & Frozen Foods July 2011

firm. “Operators need to differentiate their items from those offered by retailers, and they need to make the offerings available in various sizes to attract diners who are concerned with health, value, or who are simply too full to eat a large dessert.” More than half of consumers told Technomic that they eat vanilla ice cream at least once a month, and 46 percent said the same of chocolate. And although vanilla and chocolate dominate the ice cream category, there are a multitude of milkshakes, sundaes, frozen yogurts, sorbets, gelatos, and even tofu based non-dairy dessert flavors that each has a special place in the hearts of consumers. Researchers noted that frozen yogurt concepts occupy the top and bottom of the growth spectrum. All but one of the 10 fastest growing chains were frozen yogurt concepts, but other frozen yogurt chains experienced some of the largest declines within the top 500 chains. Meanwhile, artisan-style products are indeed popular everywhere – from

casual and white tablecloth restaurants to ice cream chain outlets. For its part, Cold Stone Creamery unveiled a summertime “Gold Cone” collection with such varieties as Lemon Poppyseed, Strawberry Basil Ice and Mojito Sorbet (limited time offer). Still more foodservice dairy offerings are winning critical acclaim elsewhere. NRA recently held its first annual “Food & Beverage Product Innovations Awards” contest involving an independent panel of judges from commercial and non-commercial industry segments. These chefs and buyers selected 13 new products as contest winners to be recognized during NRA’s Restaurant, Hotel-Motel Show in Chicago this spring. Winners included a spreadable roasted garlic herb butter from Epicurean Butter, Federal Heights, Colo. Judges said this chef-created, versatile spread is “delicious, convenient and consistent enough to scale up for large operations.” The butter uses all-natural, premium ingredients blended with Grade AA butter.

MENU TRENDS / TOP 5 INGREDIENTS*

MENU TRENDS / TOP 5 DESSERTS*

1 2 3 4 5

Artisan cheeses Ethnic cheeses (e.g. queso fresco, paneer, lebneh, halloumi) Artisan/specialty bacon Ancient grains Black garlic

*Source: National Restaurant Association’s “What’s Hot?” survey, conducted fall 2010 with more than 1,500 chef members of the American Culinary Federation.

1 2 3 4 5

Artisan / house-made ice cream Bite-size, mini desserts Dessert flights / combos Deconstructed classic desserts Savory desserts

*Source: National Restaurant Association’s “What’s Hot?” survey, conducted fall 2010 with more than 1,500 chef members of the American Culinary Federation.

www.RFFmag.com

Photo courtesy of Wisconsin Milk Marketing Board

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2011 STATE OF THE INDUSTRY

RETAIL MEALS & ENTREES

Married to convenience s there anything funnier than newlyweds? Not really. That’s why “The Newlywed Game” (ABC, 19661974) was so popular. The show pitted several newly married couples against each other. Play would involve asking all husbands – then alternatively, the wives – to leave the room. The host Bob Eubanks would ask the remaining spouse a series of funny questions to reveal how well the spouses know (or don’t know) each other. The goal was for the in-studio spouse to correctly say how their absent partner would answer the same question. Without fail, the game produced its fair share of amusing disagreements. Similarly, although not all refrigerated and frozen prepared meal and entrée categories are posting dollar and unit sales gains (see chart), it’s clear consumers are still married to – and going home with – these further prepared meal solutions. Last fall, The NPD Group observed, “Thirty years ago when [we] began continuous tracking of America's eating behaviors, 72 percent of main dishes at dinner were homemade. Today 59 percent of main dishes are made-from-scratch with many households preferring ready-to-eat and frozen foods, and assembling a meal rather than preparing it.” “The fast and hectic pace of the lives we lead has had the single greatest impact on this country’s eating behaviors,” said Mark East, president of NPD’s North American Food & Beverage Group. “It’s clear by the changes we’ve observed over the past 30 years

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Refrigerated & Frozen Foods July 2011

that the Google generation wants things now.” NPD notes that consumers are eating many of the same foods they ate three decades ago but what has changed is who prepares the food and how it’s prepared. A sandwich is still among the top foods consumed but 30-years ago the sandwich was prepared by someone in the household. Today that sandwich is more likely ready-to-eat, frozen, or prepared by a restaurant or foodservice outlet. “Americans have an ever increasing need for convenience when it comes to eating,” says Mark East. “We fully expect this trend to continue as readyto-eat meals prepared outside the home and eaten in-home, fresh and frozen foods are all forecasted to grow notably in the next decade.” Meanwhile, refrigerated and frozen food processors have been busy to attract consumers with … … better-for-you improvements. Nearly every major CPG company has announced sodium reduction efforts. In addition, Kraft Foods’ Oscar Mayer business introduced Lunchables varieties with 100-percent white

Multi-serve, restaurant style a winning combination.

meat chicken and DOLE Mandarin oranges or pineapple bits (for a full fruit serving). In the freezercase, Nestlé Prepared Foods Co. rolled out new Stouffer’s Farmers’ Harvest single- and multi-serve entree lines, each with more whole grains, vegetables and wholesome ingredients (such as sea salt) in every serving. Elsewhere, Pasta Prima, Benicia, Calif., introduced a refrigerated, gluten-free offering. … improved, quick quality. Nestlé Prepared Foods’ new Lean Cuisine Market Creations single-serve steaming entrees won Better Homes and Gardens’ 2010 Best New Product Award in the “healthier meals category.” Winners in each category had to have the highest combined score on product appeal and re-purchase intent among those who had previously purchased the product. ConAgra Foods’ Healthy Choice steaming entrées

CATEGORY CLOSE-UP: MEALS & ENTREES Category Dollar Sales (millions $) Fz. single-serve 3,276.8 Fz. multi-serve 1,320.3 Fz. h-held 1,256.7 Rfg. lunch comb. 779.8 Fz. pot pie 268.3 Fz. pasta 267.1 Rfg. pasta 222.8

Dollar Sales % Change* -5.4 5.9 -2.4 4.6 0.9 0.2 5.1

Unit Sales (millions) 1,555.5 242.7 546.3 373.3 187.9 93.2 52.9

Unit Sales % Change* -3.4 6.9 -3.2 6.0 -0.03 -0.5 4.0

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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earned a Gold Award (Consumer Packaged Goods / Food) category at the 2011 Edison Best New Product Awards. ConAgra says the new package builds on the proprietary steaming technology introduced earlier with Healthy Choice Café Steamers. ConAgra also introduced its microwave steam tray-in-tray technology to the Marie Callender’s entrée brand. … multi-serve convenience, value. Nestlé Prepared Foods’ sevenitem line of Buitoni Riserva Complete Meals for Two earned “Product of the Year” acclaim (specialty foods category) from the global Product of the Year organization, involving more than 60,000 consumers surveyed by TNS Global Market Research, New York, N.Y. Elsewhere, ConAgra Foods introduced five Marie Callender’s multi-serve entrees delivering home-style, baked taste – straight from the microwave, officials say. … budget-friendly value. ConAgra expanded its frozen BanquetFamily size line with two more varieties – all delivering an average retail price of $2.50 for six servings, officials say. It also added new frozen single-serve entrees for an average retail price of just one dollar. … restaurant-style offerings. Taking a page from Panera Bread, Nestlé Prepared Foods launched three Stouffer’s Corner Bistro Stuffed Melts and Soups. Each frozen package contains a microwaveable café-style soup and stuffed melt sandwich. How about pub grub? Last summer saw Pinnacle Foods introduce Hungry-Man Pub Favorites with varieties such as Chopped Beef Steak with Beer Onion Gravy and Honey Bourbon Chicken.

www.RFFmag.com

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Refrigerated & Frozen Foods July 2011 35

2011 STATE OF THE INDUSTRY

RETAIL PIZZA

The real deal hink your day is stressful? Filled with nerve-wracking financial decisions? Try competing on NBC’s “Deal or No Deal.” Hosted by Howie Mandel, it’s a game of odds and chance where a contestant begins simply by picking one of 26 sealed briefcases – full of varying amounts of cash – ranging from a measly penny to $1 million. Without knowing the amount in each briefcase, the contestant picks one – his to keep, if he chooses – until its unsealing at game’s end. Show organizers say the risk element kicks in when the player must then instinctively eliminate the remaining 25 cases – which are opened and the amount of cash inside revealed. The pressure mounts as in each round, after a pre-determined number of cases are opened, the participant is tempted by a mysterious entity known only as “the Banker” to accept an offer of cash in exchange for what might be contained in the contestant’s chosen briefcase – prompting Mandel to ask the all-important question: Deal or No Deal? For their part, retail pizza processors are trying to help consumers make the best choice. In fact, Schwan’s Consumer Brands, Bloomington, Minn., hired Mandel for a new Red Baron “Real Deal” pizza promotion. In one of Schwan’s largest pizza promotions, Mandel stars in six unscripted web videos with real families. The goal is to expose the hidden costs of delivery pizza while highlighting the ways in which Red Baron Pan Pizza is the “Real Deal” in terms of cost, quality, taste and speed to the table. Although their reported total sales

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Refrigerated & Frozen Foods July 2011

figures vary by measured outlets, both SymphonyIRI Group and Nielsen show similar trend lines in New line has unique vegetables, different the retail frozen pizza sauces and a new look with no outer carton. category. “For the first time in NPD’s chief industry analyst, ranks sixth recent memory, a marketas a dinner entrée behind sandwiches, ing onslaught by quick-serve pizza chicken, beef, Italian food and pork. chains has stifled encroachment by Nielsen continued, “To capitalize the retail frozen pizza category,” said on such positive trends, Nestlé acNielsen in a recent category review. “… quired Kraft's leadership share in the This is a sharp reversal for frozen pizza, U.S. frozen pizza category. But in the which has typically earned its high-visitime Nestlé needed to create its brand bility freezer door position as a convemanagement strategy, the quick-serve nient, low-priced, heat-and-eat meal pizza chains rebounded. Now both solution for households constrained by Nestlé (DiGiorno brand) and Schwan, time and budgets.” the No. 2 market share leader (Red Nielsen said frozen pizza dollar sales Baron brand) are running advertising grew consistently since long before campaigns promoting their quality and the recession: up an annual average of value against that of the pizza deliv3.8 percent since 2000, outpacing the ery chains (Pizza Hut, Domino’s, Papa concurrent 2.7 percent annual growth John’s, for example).“ of the food market overall, reported Since consumers order appetizers Datamonitor last year. 42 percent of the time and side items Moreover, U.S. pizza consumption is 50 percent of the time when ordering at a record high. The average American pizza from a restaurant (Technomic will eat restaurant pizza 19 times and Pizza Consumer Trend Report 2010), frozen pizza at home 14 times in 2011, frozen pizza makers have begun to pair NPD Group told the Chicago Tribune foods within their pizza boxes. this spring. Pizza, says Harry Balzer,

FROZEN PIZZA — TOP 5 BRANDS Brand Dollar Sales (millions $) 1 DiGiorno 622.7 2 Private Label 271.3 3 Red Baron 266.2 4 Tombstone 246.6 5 Totino’s 160.9 Total Category** 2,947.5

Dollar Sales % Change* 4.9 -7.9 12.1 -3.8 2.0 -3.3

Unit Sales (millions) 117.2 112.1 70.9 70.3 27.9 980.1

Unit Sales % Change* 5.7 -11.4 15.7 -2.3 5.1 -3.6

*From previous 52-week period. **Includes sales for products not shown Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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2011 STATE OF THE INDUSTRY

RETAIL BREAKFAST ENTREES

America’s got … breakfast ore than just singing, NBC’s popular “America’s Got Talent” reality game show competition is known for variety. The program features an array of hopeful stars including singers, dancers, comedians, contortionists, impressionists, jugglers, magicians and ventriloquists – all vying to win acclaim and a one million dollar prize from celebrity judges. Similarly, all sorts of refrigerated and frozen foods are vying for sales, stardom and a seat at America’s breakfast table. There are several good reasons, according to market and trend researchers such as The Food Channel. The Chicago media outlet said a 2011 survey found 95 percent of respondents viewed breakfast as very or somewhat important. About two thirds said they ate breakfast every day without fail and the same percentage said they eat breakfast at home, while nearly 25 percent eat breakfast at work. Meanwhile, the breakfast daypart has become the key battleground in the quick-service restaurant category, according to a “Top 10 Breakfast Trends for 2011” report by The Food Channel, in conjunction with CultureWaves, the International Food Futurists and Mintel International. Other top 10 breakfast trends involve oatmeal, chocolate, ethnic entrees, break-

M

fast pizza, all-day-long breakfast menus (foodservice), two-stage grazing and the return of eggs (from nutritional exile). Meanwhile, breakfast resStrong daypart sales, new taurant operators such as the freezercase competitor International House of Pancakes (IHOP) also are targeting the retail kids sandwich processor Smucker’s freezercase. This Glendale, Calif.-based entered the category with Snack’n chain introduced a frozen IHOP at Waffles, a line of microwavable waffles HOME retail line this May. Debuting with flavor baked – so there’s no need at Walmart, the dual-ovenable line for syrup or even utensils. includes French Toast Stuffed Pastries, … health. Kellogg says its new Omelet Crispers and Griddle ‘n SauEggo FiberPlus waffles deliver 35 sage Wraps. percent of the daily recommended “When our guests don't have the value for fiber in every serving. time to visit an IHOP Restaurant but Meanwhile, H.J. Heinz Co.’s two new don't want to settle for their at home Weight Watchers Smart Ones breakfast breakfast, IHOP at HOME provides a (an egg, sausage and cheese breakdelicious new option,” said Jean Birch, fast wrap, French Toast with Turkey IHOP president. “IHOP has long been Sausage) each have 290 calories or loved for its unique breakfast dishes less and 8 grams of whole grains. that can't be found elsewhere, and Elsewhere, Pinnacle Foods added an IHOP at HOME offers busy, on-the-go Oatmeal Pancake offering to its Aunt consumers delicious new choices for Jemima frozen breakfast line. Sausage the most important meal of the day.” maker Tennessee Pride also introFor their part, long-time retail duced its first poultry-based breakfast processors aren’t standing still. New sandwich: Turkey Sausage Biscuits. Ofofferings target interests in … ficials said they are the only snack-size … better kids’ options. Sara turkey breakfast sandwich and they Lee launched Jimmy D’s meat-andcontain 60 percent less fat. bakery entrees for kids and tweens. … quick convenience. Pancakes Varieties include French Toast Gridfrom a can? You bet. Ongoing success dlers, Griddle Sticks and French led refrigerated pancake mix procesToast Duos. Meanwhile, Uncrustables sor Batter Blaster, Austin, Texas, to

CLOSE-UP — BREAKFAST ENTREES Category Fz. waffles Fz. h-held entrees Fz. entrees Fz. breakfast/other Rfg. entrees

Dollar Sales (millions $) 517.8 379.7 378.6 172.4 31.6

Dollar Sales % Change* 2.4 15.5 4.5 -3.7 -7.9

Unit Sales (millions) 214.0 94.8 143.5 74.7 8.3

Unit Sales % Change* -0.6 14.2 2.3 -1.0 -6.9

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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Refrigerated & Frozen Foods July 2011

add three new favors this May: Double Chocolate, Buttermilk and Organic Whole Wheat with Brown Sugar & Cinnamon. Back in the freezercase, Sara Lee added Jimmy Dean Sausage Crumbles, a re-sealable bag of fully cooked sausage pieces that consumers can quickly open, pour and use for instant breakfast burritos, omelets, etc.

www.RFFmag.com

2011 STATE OF THE INDUSTRY

RETAIL SNACKS, APPETIZERS & SIDE DISHES

Let’s make a deal! Baked taste from the microwave – in less than five minutes.

hat do game shows and snacks have in common? More than you realize. Take CBS’ “Let’s Make a Deal” (1963-present) for example. The format involves several “deals” between the host and a member or members of the audience as traders. Audience members were picked at the host’s whim as the show went along. The “deals” were mini-games within the show that took several formats. In the simplest format, the host begins with a prize of medium value and then offers the contestant the opportunity to trade for another prize (of higher or lesser value). However, the offered prize was unknown. It might be concealed on the stage behind one of three curtains, behind “boxes” onstage or occasionally concealed in something smaller brought out to the audience. Perhaps one of the show’s most entertaining moments comes at the beginning. That’s when audience members – in all shapes and sizes – dress up in odd clothing and costumes to attract the host and be selected for the game. Life in the retail prepared snack and side dish categories is similar. These products come in all shapes and sizes – from frozen spring rolls or soft pretzels to refrigerated mashed

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Refrigerated & Frozen Foods July 2011

potatoes and gelatin. They’re not quite meal “essentials” – so they’re often chosen on a whim by shoppers. Last but not least, these products have to do everything they can to stand out and be selected. Refrigerated and frozen food processors are targeting … … better-for-you options. Kim & Scott's Gourmet Pretzels, Chicago, applied one of the bakery category’s biggest trends – gluten-free formulations – to their premium stuffed soft pretzel line. … restaurant-style adventure. Similar to its combination offerings

for DiGiorno frozen pizza (pizza with breadsticks, chicken wings or cookies), Nestlé Pizza Company offers a frozen California Pizza Kitchen & Appetizer product. One new offering (in limited distribution) involves a fourcheese thin crust pizza with spinach artichoke dip and 10 flatbread wedges. Frozen Asian foods leader Kahiki Foods, Gahanna, Ohio, added several new “bites” products. These include new Spring Roll Bites (Chicken, Buffalo Style Chicken) and Sweet Chili Chicken Tempura Nuggets. Frozen entrée processor Nestlé

CLOSE-UP – FROZEN SNACKS, APPETIZER & SIDE DISHES Category Potatoes, Fries Appetizers, Snack Rolls Side Dishes Pretzels

Dollar Sales (millions $) 1.006.5 903.3 228.7 44.5

Dollar Sales % Change* 0.06 -2.9 -1.3 -5.7

Unit Sales (millions) 377.9 253.3 98.3 17.1

Unit Sales % Change* 0.7 -2.6 -1.7 -7.1

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

CLOSE-UP – REFRIGERATED SNACKS, APPETIZERS & SIDE DISHES Category Dollar Sales (millions $) Prep. Salad/Fruit/Coleslaw 568.2 Pudding/Mousse/Gelatin 517.9 Appetizers, Snacks 429.5 Potato Side Dishes 279.9 Soup 116.9 Side Dishes 93.4

Dollar Sales % Change* 1.9 -5.8 10.6 5.3 5.6 -0.8

Unit Sales (millions) 222.9 225.9 67.8 101.8 29.7 27.6

Unit Sales % Change* -1.2 -6.5 9.1 4.4 7.5 1.8

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

www.RFFmag.com

Prepared Foods, Solon, Ohio, also took its Lean Cuisine brand into a new snacking occasion with three new Lean Cuisine spring rolls (Garlic Chicken, Thai-Style, Fajita-Style), each with just 200 calories per serving. “We all have cravings at snack time, but there are so many boring choices out there,” said Christine Dahm, vice president of marketing. “Snacking should be enjoyable and something we look forward to.” … quick meal solutions. While Bob Evans repackaged its refrigerated side dish line for brighter new look, deli salads processor Reser’s Fine Foods, Beaverton, Ore., extended its Main Street Bistro brand with three new “Bakes” offerings: Scalloped Potatoes, Mac & Cheese and Hash Brown Casserole. Reser’s says the 20-ounce servings come in patent-pending “Top Bake” technology to deliver home-baked taste from microwave in just five minutes. Elsewhere, McCain Foods USA, Lisle, Ill., played it simple with new Purely Potatoes. Available in two varieties (skin-on premium Whole Baby Potatoes, peeled premium Russet Potato Slices) these flash frozen, microwaveable products are ready to be mashed, roasted and/or sautéed. Most importantly, they eliminate the mess, fuss and time associated with potato prep, officials say. Meanwhile, the 100-percent all natural products do not contain artificial flavors or artificial colors. … bite-size diversions. The past year finds several companies filling out lines with new bite-size offerings. Soft pretzel giant J&J Snack Foods Corp., Pennsauken, N.J., introduced three flavors of SuperPretzel PretzelDogs, soft pretzels stuffed with mini hot dogs (including two varieties with cheese). Elsewhere, Rich’s Consumer Brands, St. Simon’s Island, Ga., launched Farm Rich Stuffed Pretzel Bites. With just 110 calories and 0 grams trans fat per serving, officials say these hot snacks are healthier than chips or French fries.

www.RFFmag.com

Already loaded with frozen Mexican entrees, Ruiz Foods, Dinuba, Calif., branches out this summer with two new items. Officials told RFFRetailer this June that they will add Li’L

Diablos stuffed jalapenos (Cheddar & Bacon, Creamy Cheese) and Potato Skins (Cheddar, Bacon & Jalapenos) to the company’s growing El Monterey snack line.

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Refrigerated & Frozen Foods July 2011 41

2011 STATE OF THE INDUSTRY

RETAIL MEAT & POULTRY

Products address interest in marinades, ethnic flavors.

The price is right ne of television’s best-known game shows, “The Price is Right” not only has been aired by all three major networks but has stayed on the airwaves – in one form or another – since 1956. The latest version of the game features four contestants who bid on an initial product. The contestant who bids closest to the product's actual retail price – without going over – not only wins the item and but also gets to play one of several mini pricing games. One contestant that progresses could win a large showcase of prizes at the show’s conclusion. Perhaps there’s no better theme – that of perceived value – for the retail prepared meat and poultry categories. In spite of a difficult retail market in which consumers are more price sensitive than before, retail suppliers of center-plate proteins (including poultry, beef, pork and seafood) have benefited from Americans seeking to economize by cooking and eating at home, says Packaged Facts, a New York, N.Y.-based market researcher. As a result, dollar sales of dinner “center–plate” proteins gradually rose during the five-year period from 2006 to 2010, the firm says. In fact, Packaged Facts estimates sales of dinner center–plate proteins exceeded $5 billion in 2010. Sales were also strongest in 2010, when they rose 4 percent,

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Refrigerated & Frozen Foods July 2011

a notch higher than the 3 percent compound annual growth rate (CAGR) registered during the period. The sixth annual “Power of Meat” report agrees. “After a number of years in which consumers implemented a variety of money saving measures at the meat case, the world of grocery shopping appears to be reaching a new balance, with net spending rising for the first time in three years,” wrote 210 Analytics, which prepared the report on behalf of the American Meat Institute (AMI) and the Food Marketing Institute (FMI). Study authors said that although some shoppers still spent less on groceries than they did a year ago, the share of shoppers who have made changes to their meat and poultry

purchases as a result of the economy declined for the second year in a row, down from 51 percent in 2009 to 36 percent today. Overall, the share of shoppers who cut their total food spending (restaurant and grocery spending combined) compared to 12 months prior is down by 17 percent. Observers now expect continued meat department gains with modest but steady growth forecast through 2015 – even as consumers begin their gradual return to dining out more frequently. “We expect sales growth to continue at 4 percent annually for the next three years, benefiting from the strengthening economy but facing increased restaurant competition as that channel also reaps the rewards of U.S. consumers loosening their purse strings,” says Don Montuori, Packaged Facts publisher. “By 2014, sales will begin to moderate, with 3.5 percent annual growth in 2014 and 2015 bringing U.S. retail sales to slightly more than $6 billion.” Topping each of the meat and poultry categories are private label products labeled with the store name and sold at supermarket butcher counters or pre-wrapped in the meat case. Grocers have been using private label protein products to draw in customers

CLOSE-UP —REFRIGERATED, FROZEN POULTRY, MEAT Category Poultry (not prepared) Poultry (prepared) Fz. meat (no poultry)

Dollar Sales (millions $) 1,998.1 1,757.3 1,363.7

Dollar Sales % Change* 3.7 -0.07 2.0

Unit Sales (millions) 398.6 343.6 328.4

Unit Sales % Change* 3.2 0.2 -0.1

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

CLOSE-UP — REFRIGERATED PROCESSED MEATS Category Lunchmeat Breakfast meats Dinner sausage Hot dogs

Dollar Sales (millions $) 3,494.0 3,203.9 1,911.1 1,688.9

Dollar Sales % Change* 2.0 5.2 2.9 0.5

Unit Sales (millions) 1,221.8 943.0 545.7 720.9

Unit Sales % Change* -0.7 -6.8 0.4 -1.4

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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and create differentiation in a crowded retail marketplace. The fact that consumers have flocked to private label offerings more than they have to those marketed as “upscale” further signifies that this remains a tentative economy in which consumers are looking for value and are not as easily wooed by fanciness, notes Montuori. Private label sales of center–plate meat garnered a 43 percent market share, more than triple the 12 percent category share maintained by Cargill, the leading national brand. With $571 million in 2010 sales, private–label fresh and frozen chicken controlled 28 percent of the center–plate poultry market, more than double the level of sales enjoyed by the category’s top marketer, Jennie–O. The AMI-FMI study said chicken and beef continue to dominate the dinner plate. However, this year the survey noted a rise in heat-and-eat meats while the consumption of fresh meat remained flat. This is another indication of market recovery, with a shift from saving to convenience for at least some shoppers. Marinated meats also gained in popularity. This comes along with a growing general interest in spicier and more flavorful foods, especially as ethnic foods are going mainstream. When it comes to healthy eating, respondents said they were most likely to cut back on portion sizes or second helpings, followed by choosing foods that are lower in sodium than their regular counterparts. “Healthy eating in 2011 primarily focuses on portion control and minimizing sodium intake,” wrote 210 Analytics. “Additionally, shoppers scan for the fat content and calories, and are starting to focus a little more on what to include as opposed to what to avoid . . . While subtle, this shift could lead to growing interest among shoppers for manufacturers and retailers to tout the benefits of meat and poultry more clearly, such

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as protein, iron and low carbohydrates.” AMI-FMI noted that the economy has been a real proving ground for organic and natural meat. While the

category did not experience significant growth, it did not decline either. A steady one in five shoppers has purchased natural and/or organic meat or poultry in the past three months.

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Refrigerated & Frozen Foods July 2011 43

2011 STATE OF THE INDUSTRY

RETAIL FROZEN SEAFOOD

Pyramid scheme… to build sales ebuting in 1973, “The $10,000 Pyramid” had a format to hook viewers. It featured two contestants – each paired with a celebrity. Players then worked together as one tried to guess a series of words or phrases based on descriptions given to them by their teammate. Teams worked their way through a game board with six categories arranged in a pyramid, triangular fashion. Fast forward to January 2011. When it released its 2010 Dietary Guidelines with an updated “My Pyramid” program, the U.S. Department of Agriculture recommended increased consumption of seafood and other healthy proteins. Meanwhile, you could say that both well-known “celebrity” seafood brands (such as Gorton’s, Mrs. Paul’s, SeaPak and Van de Kamp’s) appear to be working alongside relative newcomers to bolster overall category sales. It’s going to take all hands on deck, so to speak. Just one month earlier, Mintel International’s U.S. seafood category study projected choppy waters ahead. Although the entire fish and seafood category generated almost $16 billion in total U.S. sales in 2010, Mintel said random weight, non-UPC coded items generated the majority of sales – so brand development remains a challenge. At the same time, the category is susceptible to economic factors as its biggest segment (fresh seafood) also is the most expensive.

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Adding to the mix is the threat of natural and manmade disasters playing havoc with product supply, said Mintel. “Last year saw continued economic woes combine with the BP Gulf Coast oil spill to create a perfect storm of challenges, the likes of which have not been seen for a number of years in the fish and seafood industry,” said observers. To their credit, well-known brands and others have been busy to offer enhanced appeal for … … health appeal. Pinnacle Foods responded to calorie- and portioncontrol trends with new 90-calorie fillets under the Mrs. Paul’s and Van de Kamp’s brands. … value. Phillips Foods, Baltimore added Coastal Crab Cakes to its retail line. A two-pack of three-ounce crab cakes retails for just $4.99. … restaurant-style entrees. Canned tuna giant StarKist Co. made its freezercase splash with StarKist SeaSations, including four frozen fish fillets and 10 frozen entrees. Beaver Street Fisheries, Jacksonville, Fla., also launched eight new Sea Best restau-

Taking frozen fish into new snacking, appetizer waters.

rant-style fish, shrimp, crab and clam items. Varieties range from Thai Chili Salmon to Tuscan-Style Shrimp. Joe’s Crab Shack, Houston, also partnered with Gourmet Express LLC on a fouritem line of steamable seafood entrees meals for two. … taste adventure. Tampa Maid Foods, Lakeland, Fla., launched Margaritaville Sea Salt and Pepper Shrimp, Plum Crazy Shrimp, Volcano Shrimp (stuffed with mild jalapenos and cheeses) and Captain’s Calamari Rings. … versatility, snacking. Modeled after the brand’s best-selling shrimp product, SeaPak Shrimp Company introduced SeaPak Popcorn Fish, round, bite-sized morsels cut from whole, flaky Pollock fillets. SeaPak, St. Simons Island, Ga., says the product is a snack, appetizer or center-of-theplate dish.

CLOSE- UP — FROZEN SEAFOOD Category Shrimp Fish/seafood Total

Dollar Sales (millions $) 1,153.8 1,088.9 2,242.7

Dollar Sales % Change* 0.65 5.1 2.7

Unit Sales (millions) 139.8 203.3 343.1

Unit Sales % Change* -0.21 2.1 1.17

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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2011 STATE OF THE INDUSTRY

RETAIL BAKERY FOODS

They bake to differ

A

s its name suggests, CBS’ popular “Family Feud” (originally ABC, 1976-1985) matches two families of contestants. The game features a trivia format where family members try to name the most popular responses to a survey question posted to 100 people. Of course there was a time when many carb-conscious dieters stayed away from the entire bakery goods family. Yet that time is over, according to Center for Culinary Development (CCD) and market research publisher Packaged Facts. The firms recently

co-sponsored a “Baked Goods: Culinary Trend Mapping Report.” Kimberly Egan is CCD’s chief executive officer. “Despite economNew products tout healthy whole grain appeal. ic challenges, baked good sales have grown in the last few years,” meet everyone’s needs.” she says. “Consumers continue to conIn fact, a look at the refrigerated nect with affordable baked goodness and frozen categories finds members for the comfort it delivers, a comfort of the bakery family addressing diverexperience that now comes in many more varieties, shapes and sizes to gent consumer interest in …

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… bite-size upscale indulgence. Last summer saw General Mills launch Pillsbury Sweet Moments, a line of European-inspired refrigerated small portion desserts. Officials say the line represents an entirely new category in U.S. grocery stores. More recently, Germany’s Coppenrath Bakery (a U.S. subsidiary is based near Atlanta) introduced two frozen varieties of single-serve Mousse Duets (Chocolate, Lemon Chiffon) in South-

east markets. Each single-serve cup contains less than 300 calories and packages have two individual portions, officials say. … health. Sister Schubert’s, Luverne, Ala., introduced frozen MultiGrain Rolls made with 100-percent whole wheat and offering 29 grams of whole grains per serving. Positioned as an alternative to the traditional dinner roll, the products also are baked with oats, millet plus flax seeds and a

CLOSE-UP — REFRIGERATED, FROZEN BAKERY FOODS Category Dollar Sales (millions $) Rfg. Dough (all types) 1,295.6 Fz. Bread/ Roll/Dough 695.2 Fz. Pies 464.5 Rfg. Baked (no cheesecake) 266.0 Fz. Sweet Goods (no cheesecake) 193.3

Dollar Sales % Change* -3.5 0.28 -0.80 17.4 -9.6

Unit Sales (millions) 670.3 251.1 134.5 84.9 47.6

Unit Sales % Change* -2.2 0.35 7.7 10.6 -11.9

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

touch of molasses for sweetness. They are free of trans fat, artificial flavors, preservatives and high-fructose corn syrup. General Mills says new Pillsbury Simply… Buttermilk Biscuits and Simply… Rustic French Bread are quick meal solutions made only with flour, buttermilk and sugar. They contain zero grams trans fat, no high fructose corn syrup, and no artificial colors or flavors. … artisan adventure. Pepperidge Farm, Norwalk, Conn., said it has replaced “dull dinner rolls” with new frozen Pepperidge Farm Stone Baked Artisan Rolls. Varieties include French and Multi-Grain. Elsewhere, garlic bread specialist Cole’s Quality Foods, Inc., Grand Rapids, Mich., expanded its line with Cole’s Garlic Baquettes.

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2011 STATE OF THE INDUSTRY

RETAIL FRUIT & VEGETABLES

Smart moves ox Broadcasting’s “Are You Smarter Than a 5th Grader?” tests adults on how much information they’ve retained since elementary school. Contestants progress (and can win up to $1 million) if they correctly answer questions from among 10 topics. Of course, if the topic was nutrition – and the host asked about USDA’s 2010 Dietary Guidelines for Americans – how many adults would know the recommended daily intake for fruits and vegetables? Most importantly, processors appear to be developing more convenient and flavorful offerings to make refrigerated and frozen fruit and vegetables more appealing for home meals and on-the-go snacking occasions. Likewise, fresh-cut salad processors appear to be advancing food safety. Now are you ready for a pop quiz? True or false: “Kale is a dark, leafy green.” Or how about this: “U.S. food processors are embracing what South American “super fruit?” There’s no shortage of answers on store shelves. Having first introduced a frozen Acai unsweetened smoothie pack, Acai Roots, San Diego, came back this year with a Brazilian Style Energy Blend made with both Acai and Guarana fruits. Meanwhile, kale is one of several featured ingredients in a new private label line from Whole Foods Market. The Austin, Texasbased retailer is so excited about frozen vegetables that it came out with its own Health Starts line of eight blends. These unique varieties include

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Refrigerated & Frozen Foods July 2011

Blue Curled Kale, Collard Greens, Beans & Greens and even Soup & Stew. New better-for-you blends with Or how about anmicrowave convenience. other unusual vegetable in a more popular form? family-size portions. Dominex LC, St. Augustine, Fla., posiReady for another question: The tions its new frozen eggplant Veggie Jolly Green Giant is a brand mascot for Fries as a crunchy, reduced sodium alwhat company? The answer is General Mills, which launched four Green ternative to French fries or onion rings Giant Valley Fresh Steamers with such Brand leaders also have been busy. unusual ingredients as Roma tomaPinnacle Foods’ Birds Eye brand has toes, dried cranberries and golden introduced nearly a dozen microwavecauliflower. Each variety contains three able Steamfresh products during the or more colors per blend and provides past 12 months. These include three an excellent source of antioxidant Vitanew lightly sauced items (some with mins A & C, the company says. pasta), three new rice and grain blends And don’t put down the fork. (including a Multi Grain with SpinFresh-cut salads processor Ready Pac, ach, Tomato & Onions) and five new Irwindale, Calif., introduced Ready Pac Salad Singles, a new four-item line that standard varieties in microwaveable

FRESH-CUT SALADS — TOP 5 BRANDS Brand Dollar Sales (millions $) 1 Fresh Express 1,033.6 2 Private label 711.3 3 Dole 617.1 4 Earthbound Farm 140.9 5 Ready Pac 123.9 Total Category** 2,792.9

Dollar Sales % Change* -10.2 26.3 -5.1 3.4 0.1 1.6

Unit Sales (millions) 401.1 252.4 275.3 34.7 40.7 1,064.5

Unit Sales % Change* -10.2 30.1 -6.0 4.9 2.0 0.9

*From previous 52-week period. **Includes results for brands not shown Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

CLOSE-UP — FRUIT, VEGETABLES, JUICE Category Dollar Sales (millions $) Rfg. juice 4,179.9 Fz. plain veg. 1,785.1 Fz. fruit 376.2 Fz. juice 356.1 Fz. prepared veg. 274.4 Fz. corn 109.9

Dollar Sales % Change* 0.3 -1.6 3.3 -9.5 11.8 -3.5

Unit Sales (millions) 1,521.1 1,092.7 112.7 213.6 146.7 39.7

Unit Sales % Change* 0.9 -0.1 3.8 -12.1 13.4 -2.9

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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is both more economical (suggested retail of $2.99) and calorie-controlled (fewer than 200 calories per serving), the company says. Varieties include Garden Salad, Caesar Salad, Fiesta Salad, and Spinach Dijon Salad. All Salad Singles bowls include lettuce, toppings, dressing and a fork. Consumers can find still more nutrition in the kitchen blender. That’s because at-home frozen smoothie kits are expanding in the retail freezercase. Yoplait yogurt processor General Mills added a Blueberry Pomegranate variety as its fourth entry to a Yoplait Frozen Smoothie line. Likewise, smoothie restaurant operator Jamba Juice Co. added its fourth smoothie kit variety, Caribbean Passion, this spring. Inventure Foods’ frozen fruit business, Rader Farms, produces the line. Still more new offerings don’t require even a blender. Chiquita Brands International, Cincinnati, borrowed a play from its European business and introduced Crushed, a refrigerated crushed fruit drink “snack” made with Chiquita bananas and fruit. The line debuted in Chicago this June with varieties such as mango, strawberry, blueberry, pineapple or acai. Chiquita plays in even larger role in the fresh produce department. Its subsidiary, Fresh Express Inc., Salinas, Calif., is a $1 billion business that sells more than 60 varieties of pre-packaged ready-to-eat salads in more than 24,000 U.S. retail stores. Recognizing that foodborne illness is a ever-present threat to the category, Fresh Express developed Fresh Rinse. Officials say independent studies at the National Center for Food Safety and Technology validate that Fresh Rinse “demonstrated superior effectiveness” in removing pathogens from wash water and from certain leafy greens compared to traditional chlorine washes. Helping Fresh Express promote its new food safety step is Elizabeth

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Somer, a nationally recognized nutritionist and author. Says Somer, “Because dark leafy greens are the most nutrient-packed foods available to us, a food safety

breakthrough like Fresh Rinse used with convenient, ready-to-eat packaged salads will go a long way towards helping consumers increase their consumption through reinforced confidence.”

Refrigerated & Frozen Foods July 2011 49

2011 STATE OF THE INDUSTRY

RETAIL DIPS & SPREADS

Spreads find a voice Helathier hummus, Greek yogurt dips replace traditional spreads.

ne of many new TV reality formats, NBC’s “The Voice” has three stages of competition. During blind auditions, celebrity musician coaches make decisions solely on voice and not on looks, says NBC. Coaches hear contestants perform, but they don't get to see them - thanks to rotating chairs. If a coach is impressed by a contestant's voice, he/she pushes a button to select the contestant. At this point, the coach’s chair will swivel to face the contestant selected. If more than one coach selects the talent, the power shifts to the contestant, who may choose which coach they want to work with throughout the competition. Once the teams are set, the battle is on. Coaches develop their singers, give them advice, and share the secrets of their success. During “battle rounds,” coaches will pit two of their own team members against each other to sing the same song together in front of a studio audience. After the vocal face-off, the coach must choose which singers will advance. Observers could argue that refrigerated spreads and dips are finding their voice among category sales leaders. For example, SymphonyIRI Group reports that the $450 million-plus refrigerated spreads category – including hummus – posted dollar sales and unit volume gains of 19.7 percent and 20.5 percent respectively during a 52-

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week tracking period in mid February. That growth led RFFRetailer (RFFR), a publication serving retail department officials, to review the category in greater detail. Marcia Schurer, president of Culinary Connections, Chicago, told RFFR, “The Mediterranean diet is considered a healthier diet. And foods from regions that border the Mediterranean Sea usually have a great taste profile that appeals to most consumers.” Schurer says growing interest in hummus has had processor suppliers developing more new flavors. Meanwhile, these companies and others also are formulating new dips and spreads including tzatziki and baba ghanouj. Consumers are increasingly using these spreads and dips on sandwiches and other products – instead of mustard, mayonnaise and ketchup, she says. Sabra Dipping Company LLC, White Plains, N.Y., already offers 10 types of hummus. It plans to roll out additional hummus flavors (including a Basil Pesto), salsa products, guacamole and Greek yogurt veggie dips, the com-

pany told RFFR. Meanwhile, Cedar’s Mediterranean, Ward Hill, Mass., will come this summer with an Edamame hummus, an Avocado hummus and a new Probiotic hummus. Elsewhere, refrigerated salad dressings processor T. Marzetti Co. also has borrowed on yogurt category trends. The Columbus, Ohio, company developed a line of Marzetti Otria Greek yogurt veggie dips, each omega-3 and just 60 calories per serving, the company says. Five varieties include Chipolte Cheese, Cucumber Dill, Garden Herb Ranch, Salsa Cilantro and Spinach Artichoke. Mary Beth Cowardin, Marzetti’s senior marketing manager for produce dips, told RFFR, “Peoples’ perceptions of dips are shifting. The products are being seen as not only a party platter option but also as an everyday snack. Consumers are eating small meals more frequently throughout the day and veggies with dip or hummus is perceived as a health and wellness alternative.”

CLOSE-UP — DIPS, SPREADS Category Rfg. spreads Rfg dips Fz. dips

Dollar Sales (millions $) 468.1 458.8 13.4

Dollar Sales % Change* 19.7 1.4 -13.9

Unit Sales (millions) 141.2 184.2 4.3

Unit Sales % Change* 20.5 0.4 -10.9

*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers excluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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RETAIL DAIRY FOODS

All Greek to me sentially flat dollar and unit with new 100-Calorie Packs Cheese sales in milk and natural Bites. A single package contains five cheese; and a sales drop single-serve bags of cheese bites. for ice cream but gains for Still more healthy options tout sodium frozen novelties. SymphonyIRI honored Chobani among last reduction. What’s happening elseyear’s top 10 best-selling new products. … ice cream. Private label brands where? Briefly, here’s the dominate. Yet it’s still a discretionary latest scoop of trends in … eed a game show idea? TV category for consumers. Processors are … milk. Milk processors have producers often scout and concaught between a rock and hard place had their hands full, writes Jim Carper, vert some of the best overseas while trying to raise prices (or shrink programs for U.S. audiences. Comedian editor for BNP Media’s Dairy Foods cartons) to cover cost fluctuations and magazine. When they weren’t defendand actor Drew Carey became a popuincreases in cream, sugar and cocoa ing milk’s nutritional value, they were lar host for “Whose Line Is It Anyway?” ingredients. So what sells? SymphonyIRI watching retailers mark down their a take-off on Britain’s improv show of Group data show dollar and unit sales the same name. Today, viewers may not product. Or, they were trying to defend against non-dairy drinks that are making gains for frozen yogurts. Processors are realize that ABC’s “Wipeout,” (an obstaemphasizing healthier, natural ingrecompetitive health claims. Meanwhile, cle course contest) comes from new product activity has lagged as dients and fewer preservatives. New Takeshi’s Castle, which aired in Japan industry leaders – such as Dean Foods, from 1986 to 1989. offerings often favor bold, interesting Dallas – have focused on operations One of the dairy category’s biggest flavors – with or without inclusions. costs or ancillary products such as success stories also involves an import: … frozen novelties. Consumers coffee creamers or plant-based milk Greek yogurt. In fact, its extraordinary are still satisfying a sweet tooth with alternatives. growth warranted a special in-depth ice cream, frozen yogurt and fruit bar … cheese. Consumers prefer natureview by The Nielsen Company, products that offer portion and calorie which tracks prepackaged, UPC-coded ral cheese in its various forms (sliced, control and/or better-for-you benefits. products in U.S. food, drug and mass shredded, sticks, etc.) Processors are Dreyer’s, Oakland, Calif., notes that it merchandisers (including Wal-Mart). multiplying options with low-fat, all has developed more than 30 new en“What [consumers] see in Greek natural, better-for-you offerings – often tries in this field alone. Its latest include yogurt is a filling, high-protein, low-fat, with zesty and/or exotic flavors and DREYER’S and EDY’S Fruit Bars brand low-carbohydrate food that helps them new packaging. Kraft Foods launched made with real Super fruit – Pomegranattain better health and better diet bold-flavored cheeses such as Single ate and Açai Blueberry. Both products control. So credit consumer pull for the Melt Downs Pizza Flavored Cheese and segment’s health surge,” wrote Nielsen. Deli Deluxe Bacon Cheddar Slices. Kraft are an excellent source of Vitamin C “… Greek yogurt is carving out a bigger helps snackers watch their waistlines and have other antioxidants. space for itself, even as the entire refrigerated yogurt category makes gains.” CLOSE-UP — REFRIGERATED, FROZEN DAIRY CATEGORIES Although its data results are slightly Category Dollar Sales (millions $) Dollar Sales % Change* Unit Sales (millions) Unit Sales % Change* different, SymphonyIRI Group, Chicago, Milk 10,426.8 3.75 3,956.7 -1.89 provides a similar healthy picture of Nat. Cheese 7,376.1 1.11 2,444.2 0.27 Yogurt 4,137.9 8.34 3,979.6 4.84 refrigerated yogurt sales during a 52Ice Cream 4,038.3 -3.86 1,239.5 -3.76 week period ended February 20, 2011 Novelties 2,690.5 3.38 918.9 5.95 (see chart). Meanwhile, the Chicago*From previous 52-week period. Source: SymphonyIRI Group Inc. Total US FDMx (Supermarkets, Drugstores and Mass Market retailers based market researcher shows esexcluding Wal-Mart, club stores and gas/c-stores), 52-week period ending Feb. 20, 2011.

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WG19

www.rlslogistics.com

Tippman Group / Interstate Warehousing

WG21

www.tippmanngroup.com

United States Cold Storage, Inc.

WG32

www.uscold.com

Refrigerated & Frozen Foods 155 Pfingsten Road, Suite 205 Deerfield, IL 60015 Phone: (847) 405-4000 | Fax: (847) 405-4100

Also publishers of: Food Engineering, Food Master, Food Automation and Manufacturing Conference and Expo and ProcessTechnologyXchange

Patrick Young Publisher & District Sales Manager 600 Willowbrook Lane, Suite 610 West Chester, PA 19382 [email protected] Tel: 610-436-4220, ext. 8520; Fax: 248-502-2123 Mid-Atlantic Territory: CT, Eastern PA, NJ, NYC and LI, VA, MD, DE, Washington DC

Paul Kelly District Sales Manager 155 N. Pfingsten Rd., Ste. 205 Deerfield, IL 60015 [email protected] Tel: 847-405-4048; Fax: 248-502-1017 Midwest and Northeast Territory: Northern IL, WI, MN, IA, KS, MO, SD, ND, CO, WY, NE, TX, OK, NM, AR, NH, VT, MA, RI, ME, Saskatchewan

Brian Gronowski District Sales Manager 13973 Meadowlark Ln. Newbury, OH 44065 [email protected] Tel: 440-564-5732; Fax: 248-502-2088 Midwest and Southeast Territory: OH, IN, WV, KY, TN, MI, NY, Western PA, FL, GA, NC, SC, AL, Southern IL, MS, LA, Ontario, Quebec

Wayne Wiggins, Jr. District Sales Manager 454 Funston Avenue San Francisco, CA 94118 [email protected] Tel: 415-387-7784; Fax: 415-387-7855 West Coast Territory: AZ, CA, OR, WA, AK, UT, ID, HI, British Columbia

Carolyn Dress Sales Representative 155 N. Pfingsten Rd., Ste. 205 Deerfield, IL 60015 [email protected] Tel: 847-405-4046 Fax: 248-502-9104

Suzanne Sarkesian Internet and Classified Sales Manager [email protected] (248)786-1692

READER & MARKETING SERVICES LETTERS Bob Garrison Refrigerated & Frozen Foods 517 N. Michigan St. Plymouth, IN 46563 [email protected] BACK ISSUES Hallmark Data [email protected] (847)763-9534 SINGLE COPY SALES Gisele Manelli [email protected] (847)405-4061

REPRINTS Jill Devries [email protected] (248)244-1726

LIST RENTAL For postal information, contact Rob Liska at 800-223-2194 x726 For email information, contact Shawn Kingston at 800-409-4443 x828

The Future Direction of Sustainability 7th Annual

SEPTEMBER 20-22, 2011 Intercontinental • Dallas, TX

PRODUCED BY

WWW.PACKSTRAT.COM

The Only Sustainable Packaging Event in the Industry Officially Endorsed by:

KEYNOTE PRESENTATIONS The Power of Packaging: Fulfilling the Sustainability Mission Mike Maggio, Vice President, Global Strategic Design Operations, Johnson & Johnson

MEDIA PARTNER

SUPPORTED BY

Co-located with SPC FALL MEMBER MEETING September 19-20

The Consumer Vision and the Sustainably Packaged Brand Mitch Baranowski, Co-Founder, Chief Creative Officers, BBMG

SPONSORS

SPC Member and Team Discounts Available. REGISTER NOW!

www.SustainablePackagingForum.com

USCS

LOCATIONS

When You Take Care of the Details...

CALIFORNIA Bakersfield Fresno Sacramento Tracy Tulare Turlock Union City DELAWARE Milford FLORIDA Lake City Medley (Miami) Orlando ILLINOIS Lyons Minooka Wilmington INDIANA Lebanon NEBRASKA Omaha NORTH CAROLINA Lumberton Marshville Warsaw PENNSYLVANIA Bethlehem Hazleton TENNESSEE Nashville Smyrna TEXAS Arlington Dallas Fort Worth Laredo UTAH Clearfield VIRGINIA Harrisonburg

the Details Will Take Care of You. Introducing the next generation of eUSCOLD®Online Services - more intuitive, more reporting and more access to your business whenever you need it. eUSCOLD is our online support service exclusive to our customers that allows you to virtually see directly into our warehouse so you can manage your products most efficiently. It provides detailed inventory data, order updates and shipping status information directly to assigned users in your company. And now it's easier than ever to customize and track your Key Performance Indicators. eUSCOLD Online Services, just one way we work to take care of you.

The Logistics Network that Works for You Please contact us for more information. Headquarters 856.354.8181 | National Sales 510.471.1703 | USCS Logistics 856.380.8025

www.uscold.com