Food Business News - October 22, 2013 - 1

October 22, 2013

FOODBUSINESS NEWS
NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY

Reasons for gluten-free
trend revealed
CHICAGO - Sixty-five per cent of consumers who eat or used to eat glutenfree foods do so because they think they
are healthier, and 27% eat them because
they feel they aid in weight loss efforts,
according to research from Mintel. But
the eating patterns may be based on a
faulty premise.
"It's really interesting to see that consumers think gluten-free foods are healthier and can help them lose weight because there's been no research affirming
these beliefs," said Amanda Topper, food
analyst at Mintel. "The view that these
foods and beverages are healthier than
their gluten-containing counterparts is a
Continued on Page 12

www.foodbusinessnews.net

Botanical beverages:
Where natural
products and
functional
foods collide
Story on Page 44

Whole Foods putting
value into context
BOSTON - Executives at Whole Foods
Market, Inc. believe the company is in
"the early innings" of educating consumers about the value proposition that its
stores carry.
"I think we have always had good value," Walter Robb, co-chief executive officer, said during an Oct. 2 presentation
at the Wells Fargo Retail and Restaurant Summit held in Boston. "I think we
have done a poor job communicating
what the value is that we do have."
Specifically, Mr. Robb pointed to the
inherent value in the company's 365 Everyday Value product line. Introduced
in 1997, the 365 Everyday Value line has
Continued on Page 24

Egg white craze pushes
prices to record highs
nprecedented demand for egg whites
has pushed prices to record highs as
major fast-food chains increase offerings of healthier alternatives for breakfast. But the rise in egg white demand has
left a "casualty" in its wake - egg yolks -
which are languishing in oversupply.

U

Nearly all fast-food and quick-service
restaurant chains now feature one or more
whites-only breakfast items, but the surge
in egg white demand and prices mostly mirrors the introduction of McDonalds' Egg
White Delight (a revamped Egg McMuffin)
in April 2013.
"The egg white craze started ridiculous
and took off from there," one egg processor said, noting that he has recently had to
ration sales of dried egg whites and dried
whole eggs to his customers.
"It's hurt small bakeries the most," another egg processor noted, adding that they
"can't keep dried whites in stock."
Most restaurant chains featuring egg
white entrees buy them as patties from
food processors or from a limited number
of large egg processors who both break
Continued on Page 28

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Food Business News - October 22, 2013

Table of Contents for the Digital Edition of Food Business News - October 22, 2013

Food Business News - October 22, 2013
Reasons for gluten-free trend revealed
Whole Foods putting value into context
Egg white craze pushes prices to record highs
Table of Contents
Web Contents
Editorial - Shutdown reaffirms importance of government in agriculture, food
Great Lakes investing $100 million in cheese plant
Savory crackers starting to stand on their own
Former Nestle exec to lead The Schwan Food Co.
Corrections
Safeway to exit Chicago market
Protein prices pushing vegetables front and center
Del Monte cans its food business
B&G’s acquisition binge continues
Sunland, Inc. files for bankruptcy protection
Soft drink giants suffer sugar-free squeeze
Darling International to acquire ingredients manufacturer
Starbucks quadruples Evolution Fresh capacity
Domino’s to slow product development pace, emphasize digital ordering
On board with baby food
Whole Foods putting value into context
Washington - Farm bill is revived amid Washington dysfunction
Company Profile - All 'Good' at ConAgra
Ingredient Trends - Moving beyond heat
Ingredient Innovations - Pick your protein
Beverage Business News - Botanical beverages
New Food Products
Ingredient Market Trends - Shutdown ends, next supply-and-demand reports in November
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News
Food Business News - October 22, 2013 - Egg white craze pushes prices to record highs
Food Business News - October 22, 2013 - 2
Food Business News - October 22, 2013 - 3
Food Business News - October 22, 2013 - Table of Contents
Food Business News - October 22, 2013 - 5
Food Business News - October 22, 2013 - Web Contents
Food Business News - October 22, 2013 - 7
Food Business News - October 22, 2013 - 8
Food Business News - October 22, 2013 - Editorial - Shutdown reaffirms importance of government in agriculture, food
Food Business News - October 22, 2013 - Corrections
Food Business News - October 22, 2013 - Protein prices pushing vegetables front and center
Food Business News - October 22, 2013 - 12
Food Business News - October 22, 2013 - Del Monte cans its food business
Food Business News - October 22, 2013 - 14
Food Business News - October 22, 2013 - Sunland, Inc. files for bankruptcy protection
Food Business News - October 22, 2013 - Darling International to acquire ingredients manufacturer
Food Business News - October 22, 2013 - 17
Food Business News - October 22, 2013 - Starbucks quadruples Evolution Fresh capacity
Food Business News - October 22, 2013 - 19
Food Business News - October 22, 2013 - Domino’s to slow product development pace, emphasize digital ordering
Food Business News - October 22, 2013 - 21
Food Business News - October 22, 2013 - 22
Food Business News - October 22, 2013 - On board with baby food
Food Business News - October 22, 2013 - Whole Foods putting value into context
Food Business News - October 22, 2013 - 25
Food Business News - October 22, 2013 - Washington - Farm bill is revived amid Washington dysfunction
Food Business News - October 22, 2013 - 27
Food Business News - October 22, 2013 - 28
Food Business News - October 22, 2013 - 29
Food Business News - October 22, 2013 - 30
Food Business News - October 22, 2013 - Company Profile - All 'Good' at ConAgra
Food Business News - October 22, 2013 - 32
Food Business News - October 22, 2013 - 33
Food Business News - October 22, 2013 - Ingredient Trends - Moving beyond heat
Food Business News - October 22, 2013 - 35
Food Business News - October 22, 2013 - 36
Food Business News - October 22, 2013 - 37
Food Business News - October 22, 2013 - 38
Food Business News - October 22, 2013 - 39
Food Business News - October 22, 2013 - 40
Food Business News - October 22, 2013 - Ingredient Innovations - Pick your protein
Food Business News - October 22, 2013 - 42
Food Business News - October 22, 2013 - 43
Food Business News - October 22, 2013 - Beverage Business News - Botanical beverages
Food Business News - October 22, 2013 - 45
Food Business News - October 22, 2013 - 46
Food Business News - October 22, 2013 - 47
Food Business News - October 22, 2013 - New Food Products
Food Business News - October 22, 2013 - 49
Food Business News - October 22, 2013 - 50
Food Business News - October 22, 2013 - Ingredient Market Trends - Shutdown ends, next supply-and-demand reports in November
Food Business News - October 22, 2013 - Ingredient Markets
Food Business News - October 22, 2013 - 53
Food Business News - October 22, 2013 - 54
Food Business News - October 22, 2013 - 55
Food Business News - October 22, 2013 - 56
Food Business News - October 22, 2013 - 57
Food Business News - October 22, 2013 - 58
Food Business News - October 22, 2013 - 59
Food Business News - October 22, 2013 - 60
Food Business News - October 22, 2013 - 61
Food Business News - October 22, 2013 - 62
Food Business News - October 22, 2013 - Supplier Innovations and News
Food Business News - October 22, 2013 - 64
Food Business News - October 22, 2013 - Classifieds
Food Business News - October 22, 2013 - 66
Food Business News - October 22, 2013 - Marketplace
Food Business News - October 22, 2013 - 68
Food Business News - October 22, 2013 - Ad Index
Food Business News - October 22, 2013 - Food Business in the News
Food Business News - October 22, 2013 - 71
Food Business News - October 22, 2013 - 72
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