Food Business News - Apr 27, 2010 - (Page 1)

April 27, 2010 FOODBUSINESS NEWS NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Chocolate, cocoa demand on the upswing KANSAS CITY - A sharp increase in first-quarter cocoa bean grind in North America and Europe caught some in the trade by surprise, and for a time may further complicate the tight cocoa powder supply situation dogging the industry during the past several months. While most in the trade expected an increase in first-quarter grind because of the small amount ground in the first quarter of 2009, it was the size of the increase that was unexpected. North American first-quarter grind, at 116,122 tonnes, surged 16% over a year earlier, according to the National Confectioners Association (N.C.A.). First-quarter cocoa bean grind in Europe was 340,863 tonnes, up 8% from a year ago, according to the Continued on Page 28 Story on Page 26 Emerging markets key Nestle sales growth VEVEY, SWITZERLAND - For the first quarter of 2010, Nestle saw sales rise 4% in part due to the strength of emerging markets. During the quarter the company had sales of 26,278,000,000 Swiss francs ($24,430,700,984), up 4% from 25,174,000,000 Swiss francs during the previous year. The results reflect 6.5% organic growth and 4.8% real internal growth. "Our strong sales performance in the first quarter confirms we are capturing opportunities in our different growth pillars, both in emerging and developed markets, even in a global economic Continued on Page 10 Meatless convenience Companies are capitalizing on demand for meatless alternatives W hile the actual number of vegetarians has most likely held steady in recent years, analysts agree the number of consumers who are looking to reduce the overall amount of meat in their diets is on the rise. Suzy Badaracco, president of Culinary Tides, Tualatin, Ore., said there are various contributors to the vegetarian trend, including the economic crisis, sustainability, obesity and travel. The economic crisis is inspiring vegetarianism simply because meatless foods may be less expensive than foods with meat. When it comes to sustainability, there is a belief among certain groups that a meatless diet is more sustainable, but Ms. Badaracco said some groups disagree with this belief and there is much debate about the issue. Also, if someone decides to have a home garden as a personal effort to encourage sustainability, one might naturally eat more vegetarian options. Vegetarians tend to have a lower body mass index, so some may see it as a weight-loss aid. Travel is also a factor as many different world cuisines, including Indian, have become popular in the United States, and many ethnic foods are not meat-based. Ms. Badaracco said there used to be a bigger rift or perceived difference between vegetarian and non-vegetarian Continued on Page 53

Table of Contents for the Digital Edition of Food Business News - Apr 27, 2010


Food Business News - Apr 27, 2010