Innovation and Recognition Key to Michael Foods' Success
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VOLUME 4, NO. 1 WINTER 2009 the newsmagazine for the food industry professional Innovation and recognition key to Michael Foods’ success We have heard from “Michael innovative and value-added products. The Wall Street to Main Foods takes company has recognized the importance Street that eggs pride in functionality, performance and product prove one of the offering development play throughout the greatest values during a recession as they foodservice/catering, commercial baking, innovative are not only economical but a good source retail and food processing industries. They of protein. With over 100 years experience, solutions… pride themselves in providing a leadership Michael Foods, the world’s largest egg across a role in the development of egg-based processing company, has learned just how wide range products to meet the needs of the modern to keep up with the increasing needs of of business operator and view success in terms of the the egg sector, especially during these hard channels…” success of the customers they serve. economic times. Michael Foods takes pride in offering One of the main areas of growth for the no cholesterol liquid eggs.” innovative solutions to customers across company has been in the retail sector. a wide range of business channels, and Michael Foods’ recently released its third Through its recognizable and well-known exports their products extensively all quarter results, where growth was driven brands such as Papetti’s, M.G. Waldbaum, across the globe successfully navigating the by the “positive performances in food Crystal Farms and Inovatech Egg Products, ingredient, egg products and retail low and Michael Foods has introduced numerous Continued on page 62 Inexpensive, convenient, nutritious and tasty… Popularity of prepared foods unprecedented The popularity of prepared foods is at home, and more nutritious than consumers into their stores, local markets growing at an unprecedented pace as most fast-food, prepared foods made by have installed stretches of deli cases and consumers try to save time and money. supermarkets have taken their place on have hired chefs, many, if not most, with The economic downturn, which has dinner tables. As grocers attempt to attract culinary degrees, to fill them. negatively affected many aspects of the food industry, has actually helped boost Selling prepared food has the trend as consumers trade down from become a strategic necessity dining out occasions to dinner at home. for supermarkets. According In response, grocers are expanding the to Tim Hammonds, CEO selections of prepared foods to help satisfy at the Food Marketing the consumers’ growing appetite for Institute, an industry trade quickly prepared, palate pleasing meals. group, his institute’s most recent shopper survey Reasonably inexpensive as compared to showed 28 percent of many restaurants, faster than cooking Continued on page 62 VOL. 4, NO. 1 • wiNter 2009 / URNER BARRY’S REPORTER • 1 908-1747 2 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • wiNter 2009 X _____________________________________ Sign here for approval and fax to: 732-341-0891 Dated ____________________ URNER BARRY’S REPORTER • VOL. 4, NO. 1 • WINTER 2009 Center of the plate Michael Foods J The world’s largest egg processing company has learned how to keep up with the increasing ason’s needs of the egg sector, especially during these hard economic times. Page 1 F Popularity of Prepared Foods oods As consumers try to save time and money see how the popularity of prepared foods has grown to help satisfy the consumers’ growing appetite for these quickly prepared, palate pleasing meals. Page 1 I nc. Main Ingredients 5 Specialty and novelty dairy items hit the 48 Pork exports exceed 2007’s total in first eight market strong months of ‘08 9 Poultry exports breaking records, raising values 52 Economic stimulus check: satisfaction or BEEF 16 Ad dollars during a recession = Success sadness? 22 Restaurants turning to two-wheel delivery 54 Consumer food purchasing habits revealed VEAL • PORK 26 60 seconds with Joel Brandenberger 58 Where beef begins – Q&A with Missourian Ben Eggers 32 Barnegat Bay shellfish restoration program POULTRY • OFFAL 33 Coupon clippers saving billions Page 33 34 Ethnic trends impacting customers at the meat case 36 National Turkey Federation offers tips to fight escalating food costs THOMAS LUCACCIONI News Bites PRESIDENT 7 N-60 labeling: why it’s important for beef 20 Butterball University hones turkey cooking further processors professionals 8 Nano ingredients: beneficial or controversial? 21 2008-9 Alaska crab quotas reveal no major 208 E. HELEN ROAD surprises 10 GOAL 2008: Global Outlook for Aquaculture ALATINE Leadership 24 Quick service spreading its wings P , IL 60067 12 Tyson Foods marks 50 years in poultry produc- 27 Restaurant performance continues to slide tion 28 Seaweed as a replacement for salt in processed 15 Sanders’ secret to stay safe and secure foods 19 The perspective of a corporate executive chef 43 A new form of meat science ( 8 4 7 ) 45 Culinary arts class takes to the seas 3 5 8 - 9 9 0 1 51 Pork 101: three day crash course 53 Bovines sense Earth’s magnetism 55 Proposition 2: Implementation and enforce- CELL: (847) 431-8444 ment questioned TOM JASONSFOODS COM 56 Dating site for those who relate to farm life @ . Page 55 60 Bacon and chocolate lovers unite! VOL. 4, NO. 1 • wiNter 2009 / URNER BARRY’S REPORTER • 3 X _____________________________________ Sign here for approval and fax to: 732-341-0891 Dated ____________________ A la carte Page 30 the newsmagazine for the 14 Foreign relations – Honduras: The food industry professional “depths” of Central America 25 Reporter quiz – Test your egg knowledge PUBLISHER Paul Brown Jr. 29 Celebrity Chef Michel Roux: a simple food from a top chef SENIOR EDITOR 30 Species 101 Barramundi: the catch of the russ whitman day MANAGING EDITOR 38 The Reporter’s Guide to Lamb Chops Joe Muldowney CONTRIBUTORS Janice Brown Page 57 Jim Buffum 41 Menu Makeover – Snake – Unusual delicacy Ken Coons Greg Deppeler 42 Eye on Dining – Atlanta’s eateries bring out Lindsey Dezendorf the best in Southern cooking Brooke Joensen 47 Recipe Box: Eggs Benedict – A rich meal with Jim Kenny a rich history Andrew Knox 57 Vitamins and minerals – Calcium: essential rachel Kretzmer Linda Lindner to total body health Katie Mulford Angel rubio John Sackton Bill Smith Jane Unger MaryAnn Zicarelli CO P Y EDITORS Lynn Dekovitch Linda Lindner www.gcfoods.com CREATIVE DIRE C TOR Glenn F. Juszczak PRODU C TION MANAGER Chris Ashley ASSO C IATE DESIGNERS Maria Morales Gary Swarer ADVERTISING Janice Brown Brooke Joensen SUBSCRIPTION INFOR M ATION 800-932-0617 An Urner Barry Publication Published Quarterly Printed in the U.S.A. Copyright © 2009 Editorial and Publishing Offices tel. 732-240-5330 • Fax 732-341-0891 182 Queens Boulevard, Bayville, NJ 08721 www.urnerbarry.com • [email protected] Nothing may be reproduced in whole or part without written permission from the publisher. 4 • URNER BARRY’S REPORTER / VOL. 4, NO. 1 • wiNter 2009 Dairy’s demand delivers dietary delights... Specialty and novelty dairy items hit the market strong In the last decade, much of the growth yogurts. Probiotics are in the Lactobacillus experienced by the dairy market has been and Bifidobacterium families and according based on the introduction of products to to the Food and Agricultural Organization both health-conscious and indulgence- of the United Nations and the World motivated consumers. Manufacturers Health Organization “live microorganisms, have been reacting by widening product which when administered in adequate assortments like ready-to-eat and value- amounts, confer a beneficial health effect added dairy products that specifically on the host.” Probiotic yogurt has added target dieters and consumers with fast- nutrients and probiotic enzymes, and is paced lifestyles. proven to be the most popular because of ©iStockphoto.com/Don Bayley its importance to digestive health. On the milk front, the popularity of low-fat, thanks to the introduction of new and no fat, lite and sugar-free products can be The dairy industry is constantly looking healthy options, such as convenience-sized attributed to the rise in health awareness. for ways to keep its competitive edge and servings and the opening of other niche Likewise, the fame of natural, organic and increase its productivity growth rates. areas, which have proven appealing to the milk that is fortified with added ingredients For the moment, it continues to thrive purchasing power of the consumer.UB is increasing due to the healthy image of drinking milk in marketing. At the same time, flavored and reusable single serving- sized container milks are growing in popularity as their convenience has proven to be appealing to consumers. The ice cream sector, most popular among PACKAGING, INC children and young adults, has seen an influx of specialized and novelty products. *U.S. Pat. #581690516 New flavor introductions, with promotions concentrating on niche areas, contribute Call for samples or to the increase in sales of ice cream for further information at-home consumption. New means of production and processing such as low temperature freezing and blending have Come see also made strides and have been finding favor with consumers—light ice cream that tastes like premium for example. Low-fat us at and no sugar added options have also increased. Marketing ice cream as a year ‘round product has removed the stigma of Booth being a summer-time only item, though summer remains the peak season for sales. 1615 Yogurt too is flourishing as a healthy treat because of its freshness and nutritional value. It is rich in protein, calcium, 2009 riboflavin, vitamin B6 and vitamin B12. Health-conscious consumers are increasingly drawn to organic and probiotic IPE VOL. 4, NO. 1 • wiNter 2009 / URNER BARRY’S REPORTER • 5 X _____________________________________ Sign here for approval and fax to: 732-341-0891 Dated ____________________ www.moarkllc.com 6 • URNER BARRY’S REPORTER / VOL.