Food Business News - Jul 26, 2005 - (Page 1)

FoodBusinessNews July 26, 2005 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY The take on teens ConAgra expands Ultragrain reach with school lunch introductions 15 Multicultural marketing 25 Got proteinenhanced beverages? 30 MARKET WATCH NEW ORLEANS - In a move that could result in a significant increase in whole grains intake, ConAgra Foods, Inc. on July 18 unveiled a new line of whole wheat pizzas, burritos and chimichangas. The products are made with a flour blend that includes Ultragrain, ConAgra's new generation of extra fine whole wheat flour. Announcing the product introductions, ConAgra said school districts "are signing up by the thousands" to put the pizzas on school lunch menus. Ultragrain was introduced in the summer of 2004 and is described by ConAgra as a flour milling breakthrough that, using a proprietary milling method, allows bakers and food manufacturers to create whole grain products that have the same taste and texture of products made with enriched wheat flour. Offered by the ConAgra Foodservice Division, the pizzas are marketed under the brand name The Max, and the Mexican products have been dubbed El eXtremo. The products were showcased at the 2005 School Nutrition Association annual national conference in Baltimore and the 2005 Institute of Food Technologists Annual Meeting and Food Expo in New Orleans. Commenting on the introduction, Garth D. Neuffer, senior director, product public relations and corporate communications at ConAgra, noted The Max pizzas and the El eXtremo items were unveiled the same day Sara Lee Bakery Group rolled out its Continued on Page 16 Defending against the unknown Food defense a top-of-mind topic at I.F.T. faster than expected in 2005. NEW ORLEANS - The food industry's big picture was on display in the "Big Easy" this past week as the Institute of Food Technologists held its Annual Meeting and Food Expo. Numerous topics were presented, but none was more pressing than the issue of protecting the food supply from terrorism. Even discussing the topic is a sensitive issue, because it requires a delicate balancing act between providing critical information to people who need it while not giving a roadmap to potential terrorists, said Robert Buchanan, senior science adviser with the U.S. Food and Drug Administration. Mr. Buchanan noted that when he reviews government Internet documents about potential food terrorism he typically removes only a couple of sentences - those that may provide key details that could be dangerous in the wrong hands. However, letting people know about the general steps being taken to protect the food supply could daunt terrorists and Continued on Page 18

Table of Contents for the Digital Edition of Food Business News - Jul 26, 2005


Food Business News - Jul 26, 2005