Food Business News - May 10, 2005 - (Page 1)

FoodBusinessNews May 10, 2005 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Kellogg's Mackay speaks to Food Business News 17 Tyson Foods moves further in value-added focus Slow transition to electronic trading 25 Tracking consumer shopping trends CHICAGO - American consumers want value. The challenge for retailers and food manufacturers, according to a study issued earlier this month by the Food Marketing Institute, is discerning how consumers define value. The study, "U.S. Grocery Shopper Trends 2005," also shows that, along with a strong desire for value, consumers are putting the highest importance on quality food, a good store environment and convenient mealtime solutions. The changing configuration of the family has implications for food purchasing behavior as well, according to the study. The rise in families headed by a single parent has increased the number of people with the dual responsibility of providing the household income and being the primary grocery shopper. At the same time, there are now more single-person households than ever before, with more money to spend on a per person basis than any other household. Shoppers make an average of 2.2 visits to the grocery store each week, including an average of 1.7 visits to the primary store. They spend an average of $92.50 a Continued on Page 15 MARKET WATCH Soup makers stir it up at F.M.I. Larger-than-average crop forecasted. CHICAGO - The battle for soup sales looks to heat up this fall. The Campbell Soup Co., General Mills, Inc. and even a character from the "Seinfeld" TV show introduced new soup lines at the 2005 F.M.I. Show, an exposition sponsored by the Food Marketing Institute. The success of General Mills' Progresso soup brand has chipped away at Campbell's market share during recent years. Campbell, based in Camden, N.J., will look to regain share when its new Campbell's Select Gold Label premium soups become available in retail stores this October. The ready-to-serve soups are processed aseptically and packaged in a carton. The U.S. Food and Drug Administration accepted Campbell's proprietary technology, allowing the company to make soups with a thicker, blended texture and consistency. The soups, all vegetarian, will come in the flavors of roaster red pepper and tomato, golden butternut squash, blended red pepper and black bean, creamy portobello mushroom, and Italian tomato with basil and garlic. The suggested retail Continued on Page 12

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Food Business News - May 10, 2005