Food Business News - May 16, 2006 - (Page 1)

FoodBusinessNews ® NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Hershey focusing on health May 16, 2006 Conozca a sus consumidos hispanos* Kellogg, Unilever reveal marketing research on Hispanic shoppers 9 Retailers preparing for flu pandemic 12 New food service initiatives 22 MARKET WATCH CHICAGO - A Hispanic celebrity appeared at the F.M.I. Show May 8. Mexican beauty queen Laura Elizondo signed autographs at The Kellogg Co.'s booth at Chicago's McCormick Place. Hispanic consumers in general, however, need no tiara, no title - just a desire to buy groceries - to gain the attention of U.S. food and beverage companies. Several exhibit booths and educational sessions at the F.M.I. Show focused on the expanding, evolving Hispanic market. Kellogg revealed how its advertising aimed at Hispanic shoppers increased sales of Special K ready-to-eat cereal by 62% in the U.S. Hispanic market. Likewise, Unilever released a study of how to reach and keep Hispanic customers. Finally, in a presentation entitled "The Mystery Behind the Hispanic Consumer's Shopping List," Libbey Paul, a senior vice-president of marketing at ACNielsen, examined different types of Hispanic consumers. The Kellogg Co., Battle Creek, Mich., now has a Multicultural Business Unit to deliver Continued on Page 28 *Know your Hispanic consumers Better-for-you bread Bakers incorporate whole grains while delivering on taste First-quarter production was largest on record. When it comes to health and wellness, the bread category is the place to be. Nearly a year and a half has passed since the U.S. Department of Agriculture issued its Dietary Guidelines for Americans 2005, which encouraged consumers to increase their daily intake of whole grains to three servings (48 grams). The influx of new bread products introduced last year following the publication of the guidelines was impressive, but the pace of innovation has accelerated in recent weeks and months. Since the beginning of April, four of the nation's largest bakers have expanded their presence in the bread, roll and bun segment's hottest sub-category: the "made with whole grain" sector. In introducing a flurry of these types of products, companies are looking to hit a home run with consumers' taste buds by offering bread products that look, taste Continued on Page 34

Table of Contents for the Digital Edition of Food Business News - May 16, 2006


Food Business News - May 16, 2006