French Yogurt Buyers Now Have Varieties Made With Sheep Milk, Goat Milk

General Mills is introducing goat and sheep milk versions of Yoplait yogurt in France, following a strategic plan to bring greater diversity to its yogurt products. In fact, the products have that theme in their French name – Yoplait C’est bon de varier (variety is good). A significant trend in yogurt sales in France is the growing interest in products made from non-dairy ingredients. The alternative dairy segment, which includes products made with organic and soy ingredients, and with goat and sheep milk, accounts for about eight percent of the fresh dairy products sold in that country. According to General Mills, goat milk yogurt has a “strong taste” reminiscent of cheese, while sheep milk yogurt tastes sweeter and milder.

"Got goat milk? Yoplait France does.", Blog, Taste of General Mills, June 27, 2016

Japanese Baker Creates Bread With Whimsical Designs, Including Cartoon Characters

A Tokyo-based baker is producing bread with patterns of flowers, cartoon characters and exotic prints. The loaves baked by Konel Bread use natural colors and flavors, including spinach, cocoa and beetroot. The bakery uses ropes of dough layered together to make the quirky designs, some with animal, insect and fruit patterns.

"The Japanese bakery cooking up a storm with its colourful bread", Lonely Planet, June 27, 2016

Poll Finds Online Food Shopping Has Become Fairly Routine For Certain Americans

Though Americans still make frequent trips to grocery stores, they’re also increasingly likely to buy food online, according to a Harris Poll of nearly 2,000 U.S. adults 18 or over. Thirty-one percent – 45 percent of all online shoppers – said they buy food online for convenience, to save money, or to find items they can’t find anywhere else. Most likely to buy online are Millennials (36 percent vs. 31 percent generally), college grads (35 percent vs. 26 percent with high school or less), parents and city dwellers. Most popular items purchased are snacks (20 percent) and non-alcoholic beverages (17 percent), while baking products and frozen foods are least popular (12 percent each). The best foods for online purchasing are non-perishable or have a long shelf life (49 percent), or are difficult to find in stores (48 percent).

"Purchasing Food Online: The New Normal?", News release, The Harris Poll, June 29, 2016

Unilever’s Food Product Development Is Rooted In Three “Macro Trends”

Unilever has distilled its global consumer marketing experience into three key or “macro” trends that shape its food product development: trusted choices, “super me,” and “flexi-flow.” The trusted choices trend means shoppers want “real, honest, safe and responsible food” they can trust. They are willing to pay more for these choices that include “green;” natural, organic and GMO-free; certified ethical food (organic and non-GMO); locally grown; and anti-allergenic. The “super me” category means consumers are concerned about wellness. They want: fortified foods; “naturally healthy” foods; and probiotics. They are taking a more proactive approach to health. Lastly, “flexi-flow” is the realization that consumer lifestyles have changed dramatically, resulting in flexibility for shopping and cooking, and versatility of food formats, occasions and venues.

"New Shopper Preferences Shaping Unilever’s Product Development", CPG Matters, July 01, 2016

Fast-Food Chicken Encroaching On Burger Turf

Fast food industry analysts are reporting a shift in consumer preferences away from “better burgers” to chicken. Nation’s Restaurant News reported, for example, that burger joints were not among the top five fastest-growing restaurant chains last year, all of which were chicken slingers like Chick-Fil-A and Wingstop. One analyst said “same-store [burger] sales have decelerated meaningfully." Not that burger sales in the U.S. are hurting – sales grew more than 14 percent between 2010 and 2015 to nearly $103 billion – and investors still see profit potential in burger restaurants. But others are betting on chicken eateries, maybe because chicken has a reputation among consumers for healthfulness, or because it’s cheaper than beef. Meantime, McDonald’s, Shake Shack and KFC are all enhancing the chicken side of their menus.

"America's 'better burger' obsession is fading — and a new kind of fast food is taking over", Business Insider, July 02, 2016

Food Ingredients Company Arla To Debut Whey-Rich Instant Coffee To Promote Longevity

A food ingredients company promises that older adults can slow the aging process by eating dairy protein for muscle mass and calcium for bone health. As part of its Goodness of Dairy and Change Your Body Age promotional campaign, Arla Foods Ingredients (Denmark) will be introducing an instant coffee enriched with 100 percent whey protein and natural minerals found in milk, including calcium, magnesium and potassium, at the IFT Expo later this month. The coffee is targeted at adults 50 and over who are eager to “turn back the clock on a person’s age – biologically speaking.”

"Consumers Can Turn Back the Biological Clock with The Right Diet, Says Arla Foods Ingredients", Nutrition Insight, July 06, 2016

New Zealand Researchers Develop Model For Sodium Reduction

High-sodium diets increase blood pressure and the risk of stomach cancer and kidney disease, so many countries are developing sodium reduction plans. Researchers in New Zealand constructed a model that would tell how much sodium would need to be reduced in packaged foods, restaurant foods and home use to achieve the WHO-recommended decrease to five grams a day. Using food purchase data and food brand sodium content data, the researchers determined that a 36 percent reduction in packaged food salt, plus a 40 percent reduction in home and restaurant use, would reduce salt intake in New Zealand from 8.4 to 5.5 grams/day) and meet the WHO target. Key sodium reductions: white bread (21 percent), hard cheese (27 percent), sausages (42 percent), and breakfast cereals (54 percent).

"Achieving the WHO sodium target: estimation of reductions required in the sodium content of packaged foods and other sources of dietary sodium", The American Journal of Clinical Nutrition, July 06, 2016

Kroger Outlines Expanded “Eco-Stewardship” Goals For Next Four Years

"Kroger Announces Sustainability Goals for 2020", News release, Kroger , July 07, 2016

Minnesota Meat Processor Expands To Satisfy Demand For Organic, Natural Products

A Minnesota-based meat processor is expanding its ability to process organic and natural meat products with a new $2 million wholesale plant on 16 acres. The facility will be able to handle direct-market meats as well as specialty, smoked, and cured meats, jerky, hams and sausages for wholesale and retail customers. The increased capacity should result in speedier processing time and lower transportation costs for farmers. The new Valley Natural Foods facility will process naturally and humanely raised, grass and organic-grain fed, and locally produced meats, all of which are in greater demand. It will be one of a few certified, organic multi-species beef and meat processors in Minnesota.

"Valley Natural Foods to Open New Meat Processing Plant to Meet Growing Demand in Southern Minnesota", News release, Valley Natural Foods, July 07, 2016

GMO Labeling Law Leads To Shortages Of Certain Non-Compliant Foods In Vermont

Vermont’s tough GMO ingredient labeling law took effect on July 1, and has so far resulted in a shortage of certain products on store shelves in the state. More than 3,000 products are effectively barred from being sold in the state because they do not comply with the law. Food manufacturers have informed grocers that about 3,500 products will not be relabeled to comply with the law, according to a representative of a nationwide grocery chain with 15 Vermont stores. Meanwhile, the U.S. Congress approved a compromise food and biotech industries-friendly GMO labeling bill that – if signed by Pres. Obama – would supersede the Vermont law and any other state laws regulating GMO labeling. Obama is expected to sign the legislation into law.

"Vermont GMO Law Leads To Fewer Products On Shelves", Washington Examiner, July 10, 2016