Food Business News - Dec 08, 2009 - (Page 1)

December 8, 2009 FOODBUSINESS NEWS NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Emerging Citrus supplies sour as 2009-10 production declines KANSAS CITY - Supplies of most citrus fruits and products in 2009-10 will be smaller than a year earlier, but, thanks in part to large carry-in supplies, barring a weather-related disaster, shortages should not be an issue. The U.S. Department of Agriculture forecast 2009-10 U.S. citrus production at 10.9 million tons, down 9% from 200809 and down 15% from 2007-08. U.S. orange production, at 8.2 million tons, was expected to be down 10% from 2008-09 and down 18% from two years ago. The crop in Florida, where 95% of production is used for juice, is expected to be the smallest since the hurricanereduced crop of 2005-06. "The combination of adverse weather Continued on Page 30 Consumer Reports questions chicken safety YONKERS, N.Y. - Two-thirds of the fresh, whole broilers tested by a thirdparty laboratory hired by Consumer Reports magazine were positive for Salmonella, Campylobacter or both. The study, which is currently available online at, and to be published in the magazine in January 2010, is an annual project the magazine has undertaken since 1998. The recent tests showed a modest improvement since January 2007, when the magazine found the pathogens in 8 of 10 broilers, but the numbers were still far too high, according to Consumer Reports. The study also found most Continued on Page 10 Story on Page 37 Locally sourced, sustainability top N.R.A. 2010 menu trends WASHINGTON - The National Restaurant Association's annual survey of more than 1,800 professional chefs who are members of the American Culinary Federation (A.C.F.) identified local sourcing of ingredients, sustainability and nutrition as the most significant trends on restaurant menus in 2010. Rounding out the top 10 trends are nutritious children's meals, halfportions, farm-branded ingredients, glutenfree/food-allergy conscious meals and sustainable seafood. For 2009, the N.R.A. predicted nutrition, philosophy-driven food choices, children's vegetable/fruit side dishes, superfruits, smaller portions, artisan liquor and sustainable seafood would be among the leading menu trends. "No one has a better view of restaurant menu trends than the chefs of the nation's nearly one million restaurants, and that is why we survey these culinary Continued on Page 18

Table of Contents for the Digital Edition of Food Business News - Dec 08, 2009


Food Business News - Dec 08, 2009