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IDDBA's What's in Store 2015
Madison, WI — What’s in Store 2015, the latest edition of the annual trends publication of the International Dairy-Deli-Bakery Association™ (IDDBA), and What’s in Store Online, a collection of more than 150 downloadable tables, as well as white papers and trends articles, are now available. With 29 years of credible reporting, What’s in Store is an essential dairy-deli-bakery-cheese resource providing vital data on the growth, trends, and category changes shaping the food industry. It’s composed of six comprehensive chapters: State of the Industry, Consumer Lifestyles, Bakery, Cheese, Dairy, and Deli. Top highlights in the State of the Industry chapter include: ...

ANUFOOD Eurasia 2015 in Istanbul
In the forthcoming early summer, Istanbul will become the showground for a new international foodstuffs trade fair: the first ANUFOOD Eurasia takes place from 14 to 16 May 2015 in the modern grounds of the Tüyap Fair and Congress Centre in Istanbul. The joint project from Reed Tüyap and the Koelnmesse offers access to one of the world's largest sales markets for foodstuffs and drinks in Turkey, in the bordering countries of the Commonwealth of Independent States (GUS), in South East Europe and in the Middle East and North Africa region (MENA). The fact that the time and place for a new ...

The Not-So-Bad Decline of Cooking from Scratch
From the Hartman Group Everybody’s a critic. On the one hand, there are health experts wagging fingers at Americans and their obesity epidemic, blaming it largely on a lack of old-fashioned traditions, including home-cooked meals. On the other, people occasionally do sit down to home-cooked meals – and complain about what they’re served. As researchers at North Carolina State University recently discovered, “time pressures, tradeoffs to save money and the burden of pleasing others make it difficult for mothers to enact the idealized vision of home-cooked meals advocated by foodies and public health officials.” And it’s not just the kids ...

Announcing 2015 Good Food Awards Finalists
San Francisco, CA (October 22, 2014) - The Good Food Awards are proud to announce the 206 Finalists of 2015, representing the best from America’s growing movement of talented and socially conscious food entrepreneurs. From Louisiana Swampflower Honey to Georgia Pecan Oil to Colorado Umeboshi, tasty, authentic and responsible food is being crafted in every part of the country. This year’s 1,462 entries—the highest number yet—exemplify the country’s diverse and deep-rooted food traditions. Chosen from amongst the 206 Finalists, 150 Good Food Award Winners will be announcedJanuary 8, 2015, at a gala in the Palace of Fine Arts in San Francisco (limited ...

Food Tank and James Beard Foundation Launch Good Food Org Guide
NEW YORK, Oct. 27, 2014 /PRNewswire-USNewswire/ -- The James Beard Foundation (www.jamesbeard.org) and Food Tank (www.FoodTank.com), along with a prestigious advisory group of food system experts, developed the first annual "Good Food Org Guide." This definitive Guide highlights nonprofit organizations that are doing exemplary work in the United States in the areas of food and agriculture, nutrition and health, hunger and obesity, and food justice. Only nonprofit, scholarly, and municipal initiatives have been selected in order to spotlight efforts that are focused on community building and engagement, advocacy, and service. The vision and objective of this annual publication is to focus attention ...

Atalanta Welcomes New Director Brand Development
Atalanta Corp. has hired Mari Meriluoto as the new director of brand development. Meriluoto arrives with over 15 years of consumer packaged goods marketing experience and will lead the company's development and execution of domestic brand strategies, as well as the marketing plans for its portfolio of exclusive supplier and company trademarked brands. In her most recent position at B&G Foods as marketing manager, Meriluoto led the marketing efforts for brands such as Cream of Wheat, Maple Grove Farms and the Emeril's line of products. Prior to this, she began her career at Valio Dairy Group in Finland, serving in ...

WMMB Launches Harvest Issue of Grate. Pair. Share.
Wisconsin Milk Marketing Board's (WMMB's) newest Grate. Pair. Share. online magazine is bursting with fall-focused flavors in recipes for game-day tailgating, Thanksgiving dinner and more. With this new issue, the magazine debuts an updated look with a bolder redesigned masthead. The harvest issue celebrates Wisconsin tradition merged with modern entertaining. Tailgating recipes for Mini Brat Reubens, Beer Cheese Soup and Malted Chocolate Mascarpone Cupcakes elevate game day to a new level of flavor. Thanksgiving becomes "Cheesegiving" with dishes from expert cheesemongers like Roasted Brussels Sprouts with Dunbarton Blue, Sweet Potato Gratin and Cheese Stuffed Pumpkin. Follow up dinner with recipes ...

Emmi Roth USA Hosts "Lunch-In" Fundraiser
Emmi Roth USA and Fromagination, an artisan cheese shop in Madison, Wis., partnered to sell nearly 400 bagged lunches as a part of their "Lunch-In to Help End Childhood Hunger" promotion, which raised money for Share Our Strength's No Kid Hungry¨ campaign. For the fundraiser, local residents and companies had the opportunity to pre-order bagged lunch for pickup or free delivery on Sept. 24. Each bagged lunch included the customers' choices of a ham or vegetarian sandwich featuring Roth¨ Grand Cru¨ and Roth¨ Fontiago cheese, chips courtesy of Sysco of Baraboo and a mini Cow Pie¨. Volunteers from Emmi Roth ...

Tia Keenan Joins Original Chevre Campaign
The Goat Cheeses of France announces the appointment of Tia Keenan as ambassador for its U.S. campaign, The Original Chevre. Keenan will be involved in all aspects of the campaign, from media relations to strategic consumer events, to further the awareness of the origin and variety of French goat cheeses. Authentic French goat cheese is the result of an expertise developed over centuries of artisan craftsmanship. With 3,000 farmhouse goat cheese producers and over 60 dairies, the range of tastes, textures, rinds and shapes is exceptionally varied. While there are certain distinctive characteristics of French goat cheese, each one has ...

Academie Opus Caseus Announces California Course
In a unique international partnership, the Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, is offering its first West Coast course at Point Reyes Farmstead Cheese Co. in Marin County, Calif. The course, open to cheese professionals, will cover the life of cheese from pasture to plate: students will have an intimate overview of how cheese is made, aged, prepared for market, and what consumers can do with cheese once they bring it home. Academie instructors Laurent Mons and Susan Sturman, and the Giacomini family and staff will provide instruction, observation opportunities and hands-on experience in all phases ...

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