Food Business News - Jan 09, 2007 - (Page 1)

FoodBusinessNews ® NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY January 9, 2007 Ethanol production may alter food industry's cost structure YoCrunch affiliate acquires Breyers yogurt 15 Global cuisines drive flavor forecast 16 Polk to lead Unilever Americas 32 MARKET WATCH KANSAS CITY - The rapid increase in U.S. ethanol production is setting the stage for significant changes in crop area, grain transportation and storage patterns, livestock and poultry production, and potentially food prices as early as this year and certainly in the years ahead. While some impact of the increase, such as higher corn prices, already is evident, many consequences, such as the effects on food prices, are more a matter of speculation. Several studies released late last year shed additional light and provided thought-provoking projections on the rapidly emerging shift in agricultural production to food, feed and fuel and away from just food and feed. In the United States a surge in production of ethanol, and to a lesser extent biodiesel, was ignited by the Energy Policy Act of 2005, the banning of methyl tertiarx Continued on Page 25 THIS PHOTO COURTESY OF AP/WORLDWIDE New York March cocoa futures $ per tonne 1,700 1,625 1,550 1,475 1,400 Oct. 2006 Chef's survey selects bite-size desserts as top 'hot' item for '07 Nov. Dec. Jan. 2007 Source: New York Board of Trade Speculative buying has boosted cocoa futures prices. WASHINGTON - Bite-size desserts, locally grown produce and organics top the list of "hot" items on restaurant menus heading into 2007, according to "What's Hot and What's Not," a survey of 1,146 members of the American Culinary Federation conducted by the National Restaurant Association (N.R.A.). "As Americans' interest in celebrity chefs, television cooking shows and popular restaurants continues to grow, foods and beverages seen on restaurant menus become the hottest new culinary trends," said Steven C. Anderson, president and chief executive officer of the N.R.A. The survey, conducted in October, showed 85% of chefs rated bite-size desserts as "hot," making it the No. 1 food trend for 2007, followed closely by locally grown produce at 84%. A better than 70% approval rate was given to organic produce, bottled water, flatbread, specialty sandwiches, Asian appetizers, espresso/ specialty coffees and whole grain bread. Nancy Kruse, president of The Kruse Co., Atlanta, which analyzes restaurant industry trends, said the N.R.A. research Continued on Page 14

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Food Business News - Jan 09, 2007