Embracing consumer spending habits instore, 1/15/2015 by John Unrein

 

Instores are responding to changes in consumer spending habits in a wide variety of ways, including embracing new technology tools, reshaping business structure and expanding into new markets.

Brookshire Grocery Company, a 150 store chain based in Tyler, TX, recently completed rollout of ADC's P-Cubed In-Store Fresh Production Planning module in all stores. The P-Cubed In-Store Fresh Production Planner takes much of the guesswork out of fresh food production planning. With the software, Brookshire Grocery Company now has educated in-stock information on availability in their fresh food departments. 
 
“All 150 of our stores are now running production planning in four departments ( deli, bakery, chef prepared and produce). On average, we run around 1,000 production plans per day per department across our 150 stores," says Jonathan Key, fresh item management coordinator at Brookshire Grocery Company.  

Brookshire Grocery Company implemented the software in phases to enable rigorous training in each store. "The first stores to start using the software reported that the production numbers were incredibly accurate. One store director reported that they have had their best quarter ever, with more sales and less shrink," Key says.

Brookshire Grocery Company also tracks how the stores comply with the production plan. "With management oversight and support, we are seeing, on average, a 97% compliance rating across our stores," he says.

As more than 2 million Meijer shoppers now subscribe to the Michigan-based chain’s free mPerks program, Meijer has made significant investments to make digital savings easier for its customers. The retailer now has free Wi-Fi capability in all 204 stores, making it easier for customers to access their mPerks accounts and the Meijer mobile app.

“Our customers are relying on digital tools more than ever as they shop, which is why we’re constantly providing them with resources to enhance their shopping experience,” says Michael Ross, vice president of customer marketing and emerging technology. 

The retailer’s open Wi-Fi network gives its deal-seeking mPerks subscribers the opportunity to easily review and clip digital coupons while in the store. Growth in the retailer’s mPerks digital coupon program has been steep, surpassing 2 million subscribers last month – just one year after hitting the 1 million subscriber milestone. In December alone, the program generated more than 129,000 new members, nearly 31 million clipped offers, and $12.6 million in savings issued to customers. The program has a redemption rate up to four times higher than the national average.

Corporate structure is another key component of keeping pace with changing consumer habits. As part of a new structure for 2014, Supervalu’s independent business will consolidate from three regions to two regions, forming new East and West teams. The new East and West independent business regions will be located in Mechanicsville, VA and Hopkins, MN.
 
With this new independent business organization, Supervalu will streamline the organization and reduce operating costs while continuing to drive sales growth with its current and prospective customers. The changes also take into consideration the company’s ongoing commitment to delivering excellent value, service and customer programs and offerings that meet the rapidly changing needs of its independent grocery store customers nationwide. 

Other chains are embracing the expansion trail to capture higher sales in new markets. Hy-Vee, Inc., with 235 stores in eight states, this spring announced plans for a major expansion of its Minnesota operations into the Twin Cities market. Hy-Vee has been a fixture in Minnesota communities since 1969 and currently has 17 employee-owned stores statewide with approximately 5,100 employees.

“Our commitment to excellent customer service, health and wellness, and culinary expertise is unlike anything in the market to date,” says Randy Edeker, chairman, CEO and president of Hy-Vee, Inc. 

The proposed expansion would add several new stores to the Twin Cities market per year, over the next several years. Each store opened will be approximately 90,000-square foot, with an investment of approximately $14-16 million, creating anywhere from 400-550 new jobs.

Bimbo completes acquisition of Canada Bread 5/23/2014 - by Eric Schroeder

MEXICO CITY — Grupo Bimbo, S.A.B. de C.V. on May 23 completed its acquisition of Canada Bread Co. Ltd.

Grupo Bimbo said the integration of Canada Bread will be reflected in its consolidated second-quarter results starting on May 23.

With the acquisition, Grupo Bimbo gains a major foothold in the Canadian market through Canada Bread’s portfolio of brands that includes Dempster’s, Pom, Villaggio, Ben’s, Bon Matin and McGavin’s. Canada Bread employs approximately 5,400 associates and operates 25 bakeries in Canada, the United States, and the United Kingdom, as well as Canada’s largest direct-store delivery network for fresh bakery that reaches more than 41,000 points of sale.

Grupo Bimbo announced in February its agreement to acquire Canada Bread in a transaction valued at $1,663 million. The acquired company has annual sales of $1,300 million and is a baker and marketer of value-added flour-based products, including fresh bread, rolls, bagels and frozen partially baked or par-baked breads and bagels. The company was 90% owned by Maple Leaf Foods Inc. Its common shares are listed on the Toronto Stock Exchange under the ticker symbol CBY.

The N.R.A. Show’s top 5 food trends 5/20/2014 - by Donna Berry

CHICAGO – After spending nearly an entire Sunday walking every aisle at the National Restaurant Association’s annual show, I feel comfortable summarizing the show by five key food trends:

•     Better-for-you school menu options

•     Gelato trumps fro-yo

•     Gluten-free everything

•     Greek food … not necessarily Greek yogurt

•     Sriracha and beyond

 

Better-for-you school menu options

Some things just do not change at the N.R.A. The line to sample a Chicago-style Vienna Beef hot dog was always at least 25 people long. Eli’s Cheesecake had its usual crowd. The same goes for Coca-Cola, where the personal customization offered by the Freestyle dispenser continues to be a highlight.

Scattered throughout the three halls, there were a number of smaller, and often first-time exhibitors, showcasing better-for-you solutions for school food service. For example, Skeeter Nut Free, Westport, Conn., showcased its line of single-serve bags of 100% whole grain chocolate or cinnamon graham crackers. In addition to meeting the U.S. Department of Agriculture’s Smart Snacks in School nutrition standards going into effect July 1, the crackers are 100% nut free.

Diamond Crystal Brands, Savannah, Ga., sampled its Flavor Fresh and House Blend Liquid Portions lines of dressings, sauces and condiments that are low-sodium and trans fatty acid free. The line was developed to help schools provide healthier menus to appeal to kindergarten through grade-12 students.

Wholesome Tummies, Orlando, Fla., is a fresh food franchise concept dedicated to changing the way children eat lunch at school. Serving students in preschool through high school, in schools with and without kitchens, Wholesome Tummies franchisees may be found across the United States.

The company’s R.&D. department has developed better-for-you recipes of favorite foods for children, including macaroni and cheese, chicken tenders, nachos, ranch dressing and chocolate chip cookies.

Many big-name players are trying to offer grade “A” school menu options. For example, the fully cooked Fuse Burger from Hormel Foods Corp., Austin, Minn., melds ground turkey with spinach, brown rice, roasted onions and dried cherries, to deliver a burger with a favorable nutrition profile.

 

Gelato trumps fro-yo

Unlike past N.R.A. shows where frozen yogurt suppliers were rampant, this year gelato dominated the frozen dairy dessert category. Nearly two dozen gelato companies, either those who sell mix for onsite freezing or finished product ready for serving, sampled innovations.

Al Gelato Inc., Franklin Park, Ill., a 30-plus year old company that was way ahead of its time, showcased not only its ready-to-serve pans and tubs of gelato, but also its line of single-serve, ready-for-dishing gelato truffles. Flavors of the latter include amaretto rolled in almonds, cappuccino dipped in chocolate, white chocolate dipped in white chocolate chips, Italian vanilla dipped in chocolate and praline pecan rolled in pecans and dipped in chocolate.

Alba Gelato by Paciugo, Dallas, is both a franchise gelato and cafe concept as well as a supplier of ready-to-serve gelato. Authentic Italian specialties include Amarena black cherry swirl; Mascarpone, chocolate and rum; and Pannacotta. But the company does not believe gelato is limited to Italian flavors nor sweet flavors, which is apparent with such newer offerings as black pepper olive oil, dulce de leche, Matcha green tea and Mediterranean sea salt caramel.

By far, PreGel America, Concord, N.C., showcased the most innovations in gelato. The latest additions to the company’s product lines represent varying facets of taste and creativity in the dessert world. For example, birthday cake blue is an instant powdered product for the production of gelato that recreates the flavor of birthday cake in a child-friendly blue color. There’s also a new peach tea instant powdered product that allows for a gelato with the thirst-quenching flavor of sweet tea infused with the essence of fresh, ripe peaches.

The real show stopper was the Panini Gelato. This novel concept is basically gelato neatly spooned onto an opened golden sweet bun and layered with a savory or sweet topping. The bun is then pressed together, much like a Panini sandwich. The company supplies the easy-to-use gelato Panini press that allows for customized, assembled on the spot, original frozen desserts. The end result is warm on the outside and cold on the inside. Some of the more popular combinations are almond gelato with pureed fig, coffee gelato with coffee and nut crunch, salted caramel gelato with caramel sauce and custard gelato with lemon cookie crumbles.

Food service fro-yo powerhouse Sugar Creek Foods International Inc., Russellville, Ark., manufacturer of Honey Hill Farms frozen yogurt, recognized the trend in gelato and used the N.R.A. to introduce a soft-serve gelato concept in such flavors as chocolate chip cookie dough, Jamocha, peanut butter fudge, strawberry shortcake and yellow cake batter. The company said it is important for frozen yogurt shops to expand into new soft-serve concepts.

“Over the last few years we have seen a boom in the frozen yogurt business, however, as many areas become over saturated and the newness wears off, the timing was right to offer additional products that complement frozen yogurt, especially in a self-serve environment,” said Scott Van Horn, president.

 

Gluten-free everything

Without a doubt, the gluten-free trend has arrived in food service. And now, Chicago-style deep-dish pizza lovers who must avoid gluten have their own solution. Kiki’s Gluten Free Foods L.L.C., Arlington Heights, Ill., has developed a frozen, individually packaged to prevent cross contamination, commercial gluten-free deep-dish pizza for the menus of all types of restaurants.

Deya’s Gluten Free, Bronxville, N.Y., offers food service operators a gluten-free flour blend that uses dried egg whites as a key ingredient. It is designed as a one-to-one replacement for traditional flour without the characteristic differences in texture or after-taste, allowing operators to easily make gluten-free versions of flour-based recipes.

Sandwich wraps continue to grow in both quick-serve and grab-and-go channels. Now they may be made using new 12-inch Tumaro’s gluten-free flour tortillas from Blue Marble Brands, Providence, R.I.

 

Greek food beyond Greek yogurt

Probably the most surprising trend was that of Greek food, most notably gyros meat. It was served on pizza, with scrambled eggs and, of course, in pita bread.

Grecian Delight Foods L.L.C., Elk Grove Village, Ill., showcased its Med Fresh Taverna program that offers operators an array of carriers (bread, buns and bowls), proteins (beef, lamb and chicken), sauces (baba ghanouj, feta spread, hummus, skhug and tzatziki) and toppings (feta crumbles and olives) to let customers design their own Grecian experience.

Kronos Foods Inc., Glendale Heights, Ill., introduced a number of new products, including chicken Shawarma, which brings Mediterranean “street food” directly to food service operations, according to the company. Typically shaved off the cone, Kronos’ chicken Shawarma comes fully cooked and easy-to-use, saving labor and preparation costs by eliminating the need for back of the house preparation. This also translates into less waste. The boneless thigh and breast meat is marinated in a distinctive Mediterranean sauce for a flavorful and authentic taste.

“The demand for Middle Eastern and Mediterranean food products continues to grow and a number of fast-food chains are adding these types of options to their menus to meet this trend,” said Howard Eirinberg, chief executive officer of Kronos Foods. “Our new products will enable the food service industry to incorporate easy-to-use items, while adding versatility to almost any menu.”

Another new product is falafel batter, which is a blend of chickpeas, red peppers and onions. Compared to standard pre-formed falafel balls, the batter allows operators to produce a more flavorful, moist product that allows for customized portioning and control.

 

Sriracha and beyond

The most predictable trend was that of sricacha being everywhere. It was in condiments, prepared foods and even snack foods. 

Conway Import Co., Franklin Park, Ill., introduced four dressings and sauces featuring the popular hot sauce concept. There’s barbecue sauce, blue cheese dressing, mayonnaise and ranch dressing. Two other newer offerings form the company include a chipotle orange barbecue sauce and pineapple vinaigrette

Bridgewater, Conn.-based The Gracious Gourmet showcased Hatch chile pesto. The new condiment combines green roasted peppers and hatch chiles with garlic, cilantro and onions to round out the Southwestern flavor of this uniquely American take on a Mediterranean classic. Unlike most pesto, this one does not contain cheese or nuts, making it vegan and safe for those with nut or dairy allergies.

American Roland Food Corp., New York, has its own version of sricacha chili sauce, which it says is slightly sweeter and has a better balance of spice than the marketplace’s original. Thinking beyond sricacha, the company is introducing a line of soy glazes in flavors such as lemongrass and ginger. It also has a new harissa hot chili paste and a line of Southeast Asian chili sauces in variants such as garlic and sambal oelek.

Mark your calendar for next year’s N.R.A. Show, which will take place May 16 to 19 in Chicago.

Mar 26, 2014 Walmart Ranks Lowest In Consumer Reports Survey By PG Edit Desk

When it comes to supermarkets, biggest isn't always best, according to Consumer Reports' latest supermarket survey, which reveals America’s largest grocer at the bottom of the food chain.

The Bentonville, Ark.-based megastore finished last among 55 supermarkets, earning subpar scores for checkout speed, employee courtesy, and meat and produce quality. Nevertheless,Walmart’s 3,300 supercenters remain the destination of choice for 28 percent of Consumer Reports’ survey of 27,208 subscribers, many of whom still remain fans of its low prices.

But Consumer Reports found that shoppers needn’t “settle for limp produce, helpless help, and long checkout lines. Fourteen of the top 20 chains even had prices on a par with Walmart’s,” including Wegmans, Trader Joe's, Publix, Costco and Sprouts, all of which earned the highest scores overall among the nation's major grocery stores.

Supermarket Satisfaction

The report, which is available in the May issue of Consumer Reports, includes the entire ratings of grocery stores and tips for saving time and money at the supermarket. The survey, which reflects 48,076 shopping visits, reveals that while most respondents said they were quite satisfied overall, more than half had at least one complaint about their current store, while almost one-third of respondents cited two or more problems.

“However, no chain tried their customers' patience more than Walmart Supercenter,” according to Yonkers, N.Y.-based Consumer Reports. “The biggest gripe overall: Not enough open checkouts (cited by 19 percent of shoppers), followed by congested aisles, out-of-stock advertised specials, and lack of choice. Walmart shoppers surveyed were especially irritated by too few open checkouts, out-of-stock basic items, and spotty price labeling.”

'Store Choice Matters'

Moreover, the world’s largest independent product-testing organization said, “Store choice matters because Americans are heavily invested in their supermarkets. One-third of subscribers surveyed told Consumer Reports they quit shopping at a nearby grocery store in the past year, mostly because of high prices, but also because of long waits, inadequate selection, or poor food quality. Fifty-eight percent of respondents gave a store the boot because of prices, compared with 43 percent in 2011.”

Among the food retailers that ranked high in Consumer Reports survey include: Costco and Trader Joe's, Publix, Sprouts Farmer’s Markets and Wegmans, which were cited for offering better quality meat and produce, and clean stores. All but Costco earned the highest possible marks for service, defined as employee courtesy and checkout speed. “Service is minimal at warehouse clubs such as Costco, and lengthy lines are a trade-off for day-in, day-out deals.”

The supermarkets that the publication said best enable shoppers to stretch their food dollars are: Trader Joe’s, Costco (including its $55 annual membership fee), Stater Bros., WinCo, Aldi, ShopRite, Save-A-Lot and Sam’s Club (including its $45 annual fee).

Sugar tycoon Alfonso Fanjul now open to investing in Cuba under ‘right circumstances’

Alfonso Fanjul fled Cuba as a young man, leaving behind his family’s mansions and vast sugar-cane fields as they were being wrested away by the communist Castro regime.

In exile in the United States, he built an even larger sugar empire, amassing one of North America’s great fortunes and befriending members of Congress and presidents who benefited from his largess. The sting of his family’s forced departure from Cuba led him to become one of the principal funders of the U.S. anti-Castro movement.

(Alex Quesada/Polaris) - Sugar tycoon Alfonso Fanjul.

Now, contrary to what almost anyone could have imagined, the 76-year-old Fanjul has begun to reassess old grievances and tentatively eye Cuba as a place for him and other U.S. businessmen to expand their enterprises. Quietly, without fanfare, Fanjul has started visiting the island of his birth and having conversations with top Cuban officials.

“If there is some way the family flag could be taken back to Cuba, then I am happy to do that,” Fanjul said in a rare interview, publicly discussing his recent visits to the island for the first time.

Fanjul’s about-face is a startling development for the exile network that has held a grip on the politics of U.S.-Cuba relations for decades and has played an outsize role in presidential campaigns. His trips place him at the vanguard of a group of ultra-wealthy U.S. investors with roots on the island whose economic interests and political clout are pushing the two countries toward a thaw in their half-century standoff.

Fanjul, in the interview, said repeatedly that his primary motivation in visiting Cuba has been a desire to “reunite the Cuban family,” referring broadly to the Cuban diaspora and those who remain on the island. Business considerations could be explored only if there are political and diplomatic advances, he said.

“The [Fanjul] family was in Cuba for 150 years, and, yes, at the end of the day, I’d like to see our family back in Cuba, where we started. . . . But it has to be under the right circumstances,” said Fanjul, who is best known by his nickname, “Alfy.” “One day we hope that the United States and Cuba would find a way so the whole Cuban community could be able to live and work together.”

Fanjul, who lives in Palm Beach, Fla., and whose family holdings include Domino Sugar and refineries across the United States, Latin America and Europe, has managed to maintain a remarkably low profile for a politically connected tycoon. His access to the highest levels of power was evident during the Monica Lewinsky scandal of the 1990s, when the special prosecutor’s report noted that President Bill Clinton received a call from Fanjul during a private Oval Office moment with the intern.

Last week, the Fanjul family’s influence over policymakers was on display when the U.S. House passed a farm bill that would cut subsidies to many agricultural products while leaving unscathed the controversial, taxpayer-backed program that protects sugar profits.

Fanjul visited Cuba in April 2012 and again in February 2013 as part of a delegation licensed through the Brookings Institution, the Washington think tank that has produced recent papers criticizing U.S. policy and calling on the Obama administration to further loosen sanctions. In Havana, he lingered with tears in his eyes at his family’s colonial-era manse, now a museum, with its elegant columns, lush inner courtyard, sparkling chandeliers and grand staircase.

He was so taken by the nostalgia and excitement of returning to the familiar streets of his youth, a travel companion recalled, that Fanjul enthusiastically chatted up random people of all ages as he walked around. He also met with Cuba’s foreign minister and toured state-run farms and a sugar mill with Cuban agricultural officials.

Unlike most other Cuban Americans who travel to the island, Fanjul has direct access to some of America’s most important policymakers. After returning from his first trip, Fanjul met with his good friend, then-Secretary of State Hillary Rodham Clinton, to express his changing views on Cuba. In November, Fanjul once again discussed his evolving mind-set with Clinton and her husband at a Clinton Foundation fundraiser in the Miami home of Cuban American businessman Paul Cejas, a former U.S. ambassador to Belgium.

Many embargo supporters say U.S. policy should change only when certain conditions are met, such as regime change or political reforms. Fanjul, however, said he prefers not to answer the question of whether he would require the fall of the Castro government or an end to communism before doing business in Cuba — saying that he respects existing U.S. law.

“Right now there’s no way for us to consider investing in Cuba. How can you work a deal if you’re not legally allowed to do it?” he said.

“Now, would we consider an investment at some later date?” continued Fanjul, a permanent U.S. resident who maintains Spanish citizenship. “If there’s an arrangement within Cuba and the United States, and legally it can be done and there’s a proper framework set up and in place, then we will look at that possibility. We have an open mind.”

He said the Cuban government — which has business deals with companies from countries such as Canada and Spain — would have to change its economic structure to make it easier and safer for outside companies to make money.

“Cuba has to presumably satisfy the requirements that investors need, which are primarily a return on investment and security of the investment, so they feel comfortable with what they’re doing,” he said. “I personally would look at that in the same framework as any investor would.”

Evolving politics

The logistical, political and legal complexities involved in any potential expansion of U.S.-based businesses onto Cuban soil are staggering. Fanjul’s willingness to hold meetings with the Castro government puts him on a potential collision course with Senate Foreign Relations Committee Chairman Robert Menendez (D-N.J.), a Cuban American whose campaigns have been supported by Fanjul but who is an unwavering advocate for the embargo and has the power to thwart any attempts to lift it.

Trickier still would be the impact on presidential politics, with Florida’s Cuban American electorate still a significant factor in the battle for that state’s crucial electoral college votes.

Already, there have been signs that younger Cuban Americans, particularly those born in the United States, are moving away from the hard-line views of their parents and grandparents. Now, as Fanjul’s recent gestures show, even some of the most entrenched exiles are evolving, and politicians accustomed to embracing the Cuba trade embargo in their pursuit of Florida’s large Cuban American electorate will have to calibrate the risks and rewards of evolving along with them.

Hillary Clinton, the putative Democratic front-runner for president if she chooses to run in 2016, spoke out in favor of the Obama administration’s actions relaxing restrictions on family travel and cash flow to the island. Yet she, like many politicians in both parties, has repeatedly expressed support for continued sanctions. She is close with several key players, besides Fanjul, who have stated an openness to more engagement with Cuba.

Fanjul, a longtime supporter of Bill Clinton’s campaigns and causes, would probably be a major donor, as well as a close adviser on Cuba-related matters, to Hillary Clinton should she run. Virginia Gov. Terry McAuliffe (D), a longtime Clinton confidant, traveled to Cuba for a trade mission in recent years and held discussions with high-ranking government officials there. And Cejas, whom Bill Clinton appointed ambassador to Belgium, has expressed doubts about the U.S. trade embargo against Cuba.

“I can tell you one thing that became very clear to me: The embargo is really an embargo against America ourselves. Because Americans cannot do business with Cuba, where there are incredible opportunities for growth,” said Cejas, who traveled to Cuba with Fanjul.

The issue could prove thornier for Republicans, such as Sen. Marco Rubio (R-Fla.), a Cuban American widely seen as a possible 2016 presidential candidate. A staunch supporter of sanctions who blasted President Obama’s loosening of some restrictions as an “enrichment of a Cuban regime that routinely violates the basic human rights and dignity of its people,” Rubio has cited the Fanjul family as a crucial source of campaign funds and political connections.

The family recently hosted another possible GOP presidential candidate, New Jersey Gov. Chris Christie, who headlined a Republican Governors Association reception last month at the Palm Beach home of Fanjul’s nephew, Jose “Pepe” Fanjul Jr., just as a scandal was erupting around Christie.

The Fanjuls’ internal family politics — Alfy backs Democrats and brother Pepe Sr. supports Republicans — reflect both the complexities of the Cuban American experience and perhaps the shrewdness of a family dynasty that knows how to hedge its bets.

Asked about his brother’s trips to Cuba, Pepe, in an e-mailed statement from his office, said he has “always held firm that when the time comes and Cubans are reunited, I will return and help our fellow Cubans rebuild my birthplace.” But, he added: “As you know, I have yet to return.”

An untapped market

In recent years, other prominent Cuban Americans have begun to talk more about opening relations with the island. A number of these exiles see Cuba, communist or not, as a potentially lucrative market that has been closed off to American corporations by decades-old trade barriers they helped erect. Now, some say, the long-standing embargo has failed. They say increased foreign investment in Cuba and greater engagement with people there could spur greater reforms.

But such suggestions have frequently been met with anger by the older generation of Cuban exiles.

Miami businessman Carlos Saladrigas, for instance, said he has been openly branded a traitor in some circles because of his visits to Cuba and his interest in possibly changing U.S. policy.

“I used to be as hard-line as they come,” said Saladrigas, a member of corporate boards for firms such as Duke Energy and Advance Auto Parts. But now he warns that U.S. businesses, without the ability to invest in Cuba, could find themselves sidelined if the island begins to open up. “Do we as Cuban Americans, or do we as Americans, want to be left out of the picture?” he asked. “You can influence Cuba’s future much more by participating in Cuba’s future than by staying away.”

But the shift by Fanjul is far more significant. Not only do he and his family control one of the largest sugar operations in the world, but they also have been major donors to activist groups, such as the Cuban American National Foundation and the U.S.-Cuba Democracy PAC, that have been vocal advocates for trade sanctions.

Rumors of Fanjul’s Cuba visit prompted Mauricio Claver-Carone, a Washington-based board member of the U.S.-Cuba Democracy PAC, to confront the sugar magnate during a recent private lunch in West Palm Beach.

Claver-Carone said that he told Fanjul his trips had served only to help the Cuban regime. “I told him they were using him as a tool,” Claver-Carone said, “and that with his stature comes responsibility.”

Fanjul’s trips followed policy shifts by the Cuban American National Foundation, which has lost a number of its more conservative members amid its support for loosening restrictions on travel and money as a way to help Cubans living on the island. “Having known Alfy for 40 years, I think we can trust him to do the right thing,” said Pepe Hernandez, president of the foundation.

Fanjul said repeatedly during multiple interviews that “this is a highly sensitive issue.” He said he needed to “stay at a high altitude” in discussing potential changes in U.S. policies toward Cuba because of the political challenges involved. “What I say can be taken in the wrong context,” he said.

An opening for foreigners

Fanjul’s Brookings-organized trips coincided with calls by President Raúl Castro to rapidly revive Cuba’s moribund sugar industry. Castro has begun permitting foreign companies to participate in sugar production for the first time since the 1959 revolution, and Brazilian firms would be likely candidates to seize new opportunities in Cuba.

Fanjul said his visits were unrelated to Castro’s sugar initiative. He said he has not met with Castro and held no specific discussions with Cuban officials about investments in Cuban sugar. Yet experts say there are many reasons that the Cubans would hope to entice the Fanjul family.

“The Cuban government can revive its sugar industry only with an infusion of foreign investment,” said American University professor Philip Brenner, an expert on the Cuban economy and politics. “The old Cuban mills are enormously inefficient, and the country needs modernization and mechanization to increase productivity.”

Investments by Brazilian sugar companies in Cuba put those companies in the back yard of the Fanjuls’ operations, which dominate the Dominican Republic and Florida and have recently expanded into Mexico. Brenner, who regularly meets with Cuban officials, thinks the Cuban government may now “be willing to consider the possibility of permitting aging sugar barons” from the United States to invest and participate.

Fanjul joined the Brookings board this past July and has donated at least $200,000 to the think tank, which has hosted Cuban officials for panel discussions geared toward encouraging greater communication and loosened restrictions on doing business with Cuba. Ted Piccone, Brookings’ acting vice president and foreign policy program director, wrote an open memo to Obama last month urging him to use his executive authority to give direct aid to entrepreneurs on the island and expand travel licenses.

The memo did not mention Fanjul, but it said, “These measures would draw support from key political and business constituencies in the United States (including Florida).”

The Fanjul trips to Cuba reflect a broader, though still subtle, easing of Cold War-era tensions between the United States and the Castro regime. In recent months, U.S. and Cuban officials have engaged in small-scale diplomatic talks on issues such as immigration, drugs and offshore oil drilling. And Obama drew attention to the relationship in December when he shook hands with Castro at the memorial service for Nelson Mandela in South Africa.

Obama hinted at a November fundraiser in Miami of more changes ahead when he said U.S. policy toward Cuba should be “creative” and “thoughtful.”

“Keep in mind that when Castro came to power, I was just born,” he said. “So the notion that the same policies that we put in place in 1961 would somehow still be as effective as they are today in the age of the Internet and Google and world travel doesn’t make sense.”

Fanjul’s own travel to the island gave him insights not only about business possibilities, he said, but other possibilities, too.

“Do I have a soft spot in my heart? Yes, that’s my country. My interest is finding a way to unite the Cuban family,” he said. “When you talk with people and hear them, it humanizes. Talking is the first step.”

 

Alice Crites contributed to this report.

Infographic: Changing the food service channel- by Monica Watrous

CHICAGO — Convenience stores are robbing restaurants of traffic, according to a recent report from market research firm Technomic, Inc.

Nearly a third of consumers said they would have visited a restaurant had they not purchased prepared foods from a convenience store on their most recent visit, and 26% indicated they would have visited a fast-food restaurant.

Click the infographic for a closer look at food service usage at convenience stores.

Fifty-three per cent of consumers surveyed buy food from convenience stores once a week or more, compared with 57% who visit a restaurant on a weekly basis, according to Technomic. The survey included an on-line panel of 4,000 convenience store shoppers.

“Due to location and speed of service, c-stores are always going to be a dining option,” said Darren Tristano, executive vice-president of Technomic. “Recently, however, we’ve seen a concerted effort to improve the quality of food and service provided at these locations. If c-stores can continue enhancing these areas, they can look to drive traffic from restaurants.”

Leading the chains for food service usage is 7-Eleven, where 39% of survey participants purchased food within the previous two months. The chain expanded its food options this year with breakfast empanada bites, Pillsbury cinnamon rolls and a healthy snack section featuring such items as dry-roasted edamame, organic trail mix, vegetable chips and dried fruit and nut blends.

Circle K and Chevron follow in food service patronage, each with 17% of consumers buying food in the past two months.

Nine out of 10 convenience store users consider food quality and flavor when deciding which store to visit. Wawa earned the highest food and beverage ratings, trailed by Quick Trip, Sheetz, Stripes and Kwik Trip.

Nigel Travis, chief executive officer of Dunkin’ Brands, discussed the emerging competition from convenience stores during an Oct. 24 earnings call.

“We do see convenience chains thinking about food and beverage — that’s something we’re very aware of,” Mr. Travis said. “Most of these competitors are very good. They’ve invested new concepts — you’ve seen that from everyone from Race Trac, Wawa, 7-Eleven. We’re aware of all these. Our franchisees are highly aware of them. And we talk about competitors like these all the time with our franchisees.”

Sam’s Club to Lay off 2,300

Wal-Mart Stores Inc. will lay off about 2,300 Sam’s Club employees – 2 percent of the warehouse club division’s employees in the United States -- in a bid to streamline its work force.

 "We're doing this to rebalance our resources more effectively across our clubs to align our structure more closely to the current and future revenue of each club," Sam's Club spokesman Bill Durling toldPG. "We are eliminating certain hourly positions, in some cases reducing the number of assistant managers, and in some cases creating new, more senior-level positions."

He added that the action was expected to affect "four associates per club, on average."

Other Opportunities

Durling also noted that affected employees would be paid their regular salaries for 60 days to give them enough time to apply for other jobs within Bentonville, Ark.-based Walmart or Sam's Club, with those unable to find a new position eligible for severance pay. "We know this is a difficult time for some of our associates, and we're doing everything we can to treat them with the utmost care and respect," he said.

Despite the layoffs, Sam’s Club said in the Los Angeles Times it still planned to open 15 new clubs in 2014. It currently operates 630.

Dessert trends 2014: Sweet, single and ready to please 1/6/2014 - by Donna Berry

KANSAS CITY — Almost everyone appreciates a little sweet treat after a meal, whether it is a cookie, fruit or a scoop of ice cream. Even with consumers increasingly making better-for-you food and beverage choices, they are not ready to desert dessert.

Out-of-home dessert consumption is on the rise as consumers expand their definition of “dessert” to include more nontraditional items, according to the 2013 Dessert Consumer Trend Report from Technomic, Inc., Chicago. Dessert is also no longer limited to the final course of the evening meal. It has become an all-day, any-day phenomenon. In fact, 40% of consumers now eat dessert twice a week or more often, up from just 36% of those polled in 2011, according to the report.

Only about half of consumers’ post-restaurant meal desserts are purchased at the same restaurant, while the remainder are eaten at home or at another food service location. What attracts consumers to eating dessert out — indulgences that are not easily prepared at home or may not be readily found at another food service concept. Another attraction is desserts that may be shared and customized.

Appealing to millennials

When it comes to the booming foodie demographic known as the millennial, dessert is a social and culinary experience. Millennials were born into a world of infinite choice and have come to expect the unexpected in foods and beverages, including desserts.

Millennials also eat impulsively. According to the Culture of Millennials 2011 report from The Hartman Group Inc., Bellevue, Wash., millennials try not to “really think about it too much ... just eat whatever I want when I feel like it.” Unique and customizable desserts that may be shared are appealing to the demographic that is eclipsing baby boomers in numbers and importance. They are projected to outnumber non-millennials by 2030. And because dessert is an important part of their lifestyle, product developers are developing products that satisfy their sweet tooth.

Seasons 52 offers miniature desserts in shot glasses.

Mark Bastian, creative director of new product development for Dawn Food Products Inc., Jackson, Miss., said two of the biggest trends in food service desserts are miniature items that may be customized to meet the individual diner’s flavor preferences and finger-food sweet treats for sharing, or even for dashboard dining.

“Our mini-bundt cakes allow operators to create their own signature desserts, as they can fill the cakes with just about anything,” Mr. Bastian said. The frozen cakes come in 48-count boxes and need to be thawed prior to serving. The Sonic chain, headquartered in Oklahoma City, uses the mini-bundt cakes to create individualized ice cream sundaes.

The individual portion concept was a driving factor in the cupcake boom and is now influencing the rise in the popularity of donuts. Upscale cupcake concepts appear to have matured, while the gourmet donut market is starting to take shape, as patrons flock to donut concepts for their innovative takes on a classic American treat, according to Technomic. Donut concepts appeal more to consumers than cupcake stores because they’re cheaper and they offer breakfast as well as snacks, said Darren Tristano, executive vice-president with Technomic.

“The consumer appeal of gourmet donut concepts will continue to grow, particularly across lower- and middle-income demographics, because donuts provide patrons an affordable, nostalgic indulgence,” Mr. Tristano said. “Concepts can differentiate themselves by switching up their flavors every few months or by pairing their donuts with high-quality coffee and specialty drinks.”

He cited the example of the five-store Chicago-based chain Glazed and Confused, which opened its flagship store in May 2012. The artisan donuts are prepared throughout the day at the location and then delivered to each unit. The donuts contain no trans fatty acids and are made with such ingredients as seasonal jams and Madagascar vanilla beans. Some of the chain’s specialties include Apple Caramel (apple-cake donut with chunks of Granny Smith apples, topped with a cinnamon glaze and peanuts), Crème Brûlée (bismarck with vanilla crème brûlée, pumpkin or chocolate filling, with brûléed sugar crust) and Maple Bacon Long John (yeast-raised Long John topped with real maple glaze and peppered maple bacon).

Smaller indulgences, such as the small desserts offered by Delightful Pastries, are often perceived by consumers as a smart choice.

This past May, Dawn Foods received the National Restaurant Association’s FABI Award for its Taste-fills bakery bites, a spin on the traditional donut hole. Taste-fills are freezer-to-fryer (or oven) bite-size treats that allow operators to provide a sweet option to expand their menus, said Bill McClellan, vice-president of food service at Dawn Foods.

“Taste-fills were created with both operators and consumers in mind,” he said. “They are not only delectable, but also easy to prep and serve.”

Varieties are apple, cinnamon, cream cheese, cinnamon cream cheese, strawberry cream cheese and strawberry.

“They allow unlimited customization,” Mr. Bastian said. “They can be used in mouth-watering recipes such as French Toast Bites, Bananas Foster for One, Caramel Walnut Apple Bites, and more. The versatile variety of flavors allows Taste-fills to be used in desserts, breakfast applications and snack options. They can even be served as a shareable dessert with different dipping sauces.”

Mini treats are often perceived by consumers as a smart choice.

“Little portions complement the ‘everything in moderation’ approach to dining,” Mr. Bastian said.

Janet Carver, culinology group manager for Ingredion Inc., Westchester, Ill., agreed that smaller portions are what keep consumers ordering dessert.

“Sample-size desserts help diners manage their calorie and sugar intake, and still allows them to have a full-fledged dessert, less the guilt.”

She cited the decision by the Seasons 52 chain to make shot glass desserts a mainstay on their dessert menu.

“They make it fun and easy to try a couple of different things and share at a table,” Ms. Carver said. “The thought is a little indulgence is better than none at all.”

It’s no wonder mini-portion desserts, such as flights and dessert sampler platters, are trending on restaurant menus, according to Technomic. Offering the treats may drive traffic among consumers who prefer affordable desserts that are less filling and better for you.

The nutritional cover-up

When it comes to better for you, the emphasis in the dessert business is currently on sugar reduction.

“This is quite different than fat reduction, and much more challenging,” Mr. Bastian said. “We have had some success with stevia and monk fruit extract in fillings, frostings and icings.”

A new ingredient from Steviva Brands Inc., Portland, Ore., is expanding the use of natural high-intensity sweeteners in dessert applications.

“We manufacture a 10X fine mesh powder that is a proprietary blend of two of our ingredients: erythritol and stevia extract powder,” said Thom King, president. “Once the erythritol and stevia are agglomerated, we run it through a pharmaceutical hammer mill, allowing us to create custom sweetening solutions from 30 mesh to 120 mesh.”

The ingredient is a two-to-one replacement for confectionery/powdered 10X sugar in most recipes.

“We believe we found the perfect threshold for using steviol glycosides in a bulking sweetener environment (erythritol),” Mr. King said. “If we increased the sweetening factor beyond double-strength, the flavor profile of the stevia extract would start to bleed through.

“This ingredient dissolves readily in any liquid or fat, hot or cold, and works in sweetened uncooked foods without making them grainy,” Mr. King added.

In addition to less sugar, better for you to some simply means a little taste of the very best dessert imaginable. Thus, mini portions provide permission to indulge.

Technomic said mini-desserts resonate with women who may be looking for smaller portions or healthier dessert options. Operators may want to specifically target the demographic by marketing the options as small indulgences or by including healthfully positioned ingredients, such as berries or yogurt.

Dawn Foods' Taste-fills are a spin on traditional donut holes with a variety of flavors and applications.

Restaurants are increasingly offering “foods with benefits,” and this includes desserts. For example, another approach to better for you is to include healthful ingredients, such as Greek yogurt.

“Everything Greek seems to be trending,” Mr. Bastian said. “So we created a line of tortes that include Greek yogurt fillings. These fillings are lower in fat and higher in protein than our usual cheesecake fillings. The Greek yogurt gives the tortes a slight tangy flavor and a very desirable eating quality.”

The Schwan Food Co., Marshall, Minn., recognized the Greek yogurt trend and recently introduced frozen Greek Yogurt Pie Wedges. Sold as single-serve units for easy plating, the pie wedges are available in three varieties: blueberry pomegranate, strawberry kiwi and vanilla honey. The company said the clean-label product is a good source of protein and calcium, expanding it beyond the dessert menu to a breakfast food or a morning snack.

Expect the unexpected

With millennials on a quest for taste adventures, they are more apt to explore new flavor combinations, including ethnic fusions as well as sweet with heat. It’s no wonder menu trends analyst Nancy Kruse, president of Atlanta-based The Kruse Co., said Sriracha sauce has become one of “the” cool ingredients in foods for every day-part. Another cool ingredient is beer, which is being used in desserts such as Red Robin’s Oktoberfest Beer Shake.

Technomic’s Menu Monitor report for the third quarter of 2013 indicated, as compared to the same period in 2012, chocolate, vanilla and strawberry remain the top-three dessert flavors, but all three have experienced a reduced presence on dessert menus. This is likely due to the melding and fusion of flavors, which makes it difficult to identify a dessert as having a single dominant flavor.

“With chocolate, the flavors of vanilla, coffee and cherry are joining toffee, coconut and cinnamon,” said Craig “Skip” Julius, manager of culinary services for Sensient Flavors, Hoffman Estates, Ill. “Other new trending flavors include wild blueberries, cocoa nibs, golden flax, apricot, star anise, pumpkin, pink peppercorn, maca, lucuma, coconut milk and of course, sea salt, but even that is now morphing into infused and smoked salts.”

Ms. Carver said salted caramel is showing up in more desserts and in different ways, from being part of a crust to an inclusion to a topping.

“Retro puddings and pastry creams are coming back strong, but with an innovative twist,” she said.

For example, Chef Wylie Dufresne serves a Root Beer Pudding at his New York restaurant Alder.

“This root beer flavored pudding is topped with smoked cashews and crushed root beer barrel candies,” Ms. Carver said.

The texture of puddings, creams and fruit fillings is critical for success.

“We offer an extensive portfolio of texturizing ingredients that allows for all types of formulations, from reduced-fat to lower sugar to gluten-free,” Ms. Carver said. “For example, we created a reduced-sugar strawberry lemon ginger filling using our instant agglomerated functional native starch combined with our stevia sweetener. This is a great way to add layers of flavors without all the sugar to products such as macaroons or mini-pies.”

Mr. Julius said cookie sales in food service are off the charts. This is likely due to the cookie’s ability to be a mini-portion dessert, as well as the batter’s ability to be forgiving with many innovative ingredients.

Innovative flavors in mini-size desserts keep macaroon cookies on the dessert menu.

“The macaroon has certainly gained popularity in the past couple of years and it’s not uncommon to see a wide variety of exciting and unique flavor combinations in this bite-size treat,” said Harbinder Maan, vice-president of global market development for the Almond Board of California, Modesto, Calif. “French macaroons are made exclusively with almond flour, as the recipe would not be functional without it.”

The healthy halo of almonds transfers to macaroon, which is attractive to today’s consumers.

The unexpected also may be delivered through the use of textured ingredients.

“Savory, crunchy toppings are proving successful in food service desserts,” said Steve Moore, director of product innovation for Brand Formula, Bedford, Va. Mr. Moore is the product developer and co-marketer of a new line of tortilla chip crumbs from Azteca Ingredients Inc., Chicago, which provide color, crunch and a Hispanic twist to all types of foods, including desserts.

“The flavor and crunch of the tortilla chip crumbs pairs well with chocolate, caramel, fruits and custards,” Mr. Moore said.

The crumbs are gluten-free and nut free, providing an innovative way to add crunch to foods that appeal to consumers with dietary restrictions.

With so much innovation, and something for everyone, dessert will continue to be an important component of the menu.

Sigma, Shuanghui offering to acquire Campofrio 12/23/2013 - by Keith Nunes

MONTERREY, MEXICO — Mexican Food processor Sigma Alimentos and Hong Kong-based Shuanghui International Holdings are joining together to acquire Spain’s Campofrio Food Group, Madrid. The joint offer is for €6.90 ($9.45) per share of Campofrio Food Group stock, for a total investment of approximately €700 million ($958 million).

The two companies currently own approximately 82% of Campofrio’s outstanding shares. Through its acquisition of Smithfield Foods, Inc. on Sept. 26, 2013, Shuanghui International indirectly acquired approximately 37% of the outstanding shares of Campofrio. Following its acquisition of Smithfield Foods it was not clear how Shuanghui management would address the company’s ownership stake in Campofrio.

In a series of purchases from Nov. 13, 2013, to Nov. 27, 2013, Sigma acquired approximately 45% of the outstanding share capital of Campofrio.

With annual sales of €1.9 billion, Campofrio is one of the largest meat processors in Europe. The company has eight interdependent operating companies in France, Spain, Germany, Italy, Belgium, Portugal, The Netherlands, the United States and a joint venture with Caroli Foods in Romania.

Infographic: Changing the food service channel 12/18/2013 - by Monica Watrous

CHICAGO — Convenience stores are robbing restaurants of traffic, according to a recent report from market research firm Technomic, Inc.

Nearly a third of consumers said they would have visited a restaurant had they not purchased prepared foods from a convenience store on their most recent visit, and 26% indicated they would have visited a fast-food restaurant.

Click the infographic for a closer look at food service usage at convenience stores.

Fifty-three per cent of consumers surveyed buy food from convenience stores once a week or more, compared with 57% who visit a restaurant on a weekly basis, according to Technomic. The survey included an on-line panel of 4,000 convenience store shoppers.

“Due to location and speed of service, c-stores are always going to be a dining option,” said Darren Tristano, executive vice-president of Technomic. “Recently, however, we’ve seen a concerted effort to improve the quality of food and service provided at these locations. If c-stores can continue enhancing these areas, they can look to drive traffic from restaurants.”

Leading the chains for food service usage is 7-Eleven, where 39% of survey participants purchased food within the previous two months. The chain expanded its food options this year with breakfast empanada bites, Pillsbury cinnamon rolls and a healthy snack section featuring such items as dry-roasted edamame, organic trail mix, vegetable chips and dried fruit and nut blends.

Circle K and Chevron follow in food service patronage, each with 17% of consumers buying food in the past two months.

Nine out of 10 convenience store users consider food quality and flavor when deciding which store to visit. Wawa earned the highest food and beverage ratings, trailed by Quick Trip, Sheetz, Stripes and Kwik Trip.

Nigel Travis, chief executive officer of Dunkin’ Brands, discussed the emerging competition from convenience stores during an Oct. 24 earnings call.

“We do see convenience chains thinking about food and beverage — that’s something we’re very aware of,” Mr. Travis said. “Most of these competitors are very good. They’ve invested new concepts — you’ve seen that from everyone from Race Trac, Wawa, 7-Eleven. We’re aware of all these. Our franchisees are highly aware of them. And we talk about competitors like these all the time with our franchisees.”