Food Business News - June 18, 2013 - 1

June 18, 2013

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

Diamond Foods challenged
by walnut supply and
Emerald relaunch
SAN FRANCISCO — Relaunching its
Emerald brand and rebuilding its walnut
supply are the two most significant
challenges for Diamond Foods, Inc. as it
moves into the fourth quarter of fiscal 2013.
Transformation efforts for the Emerald
nuts line have included improving net
price realization, eliminating unprofitable
s.k.u.s (stock-keeping units) and transitioning production to its Stockton
(Calif.) plant, but the critical next step
of relaunching remains, the company
said during a June 10 call with financial
analysts to discuss third-quarter earnings.
“With the development of a new and
Continued on Page 10

www.foodbusinessnews.net

Stage set for debate over

SNAP cuts

Market Insight: Mid-year
commodity outlook
espite the cool, wet spring that
delayed planting of spring wheat
and fall row crops in parts of
the United States and Canada and likely
trimmed yield potential, as midyear approaches forecasts for most agricultural
commodities call for lower average prices in 2013-14 in anticipation of increased
supplies as production rebounds from
the 2012 drought, even if current values
still are mostly above last year’s “predrought” levels.
The June 12 World Agricultural Supply and Demand Estimates from the U.S.
Department of Agriculture weighed on
corn, soybean and wheat markets by projecting larger-than-expected carryover
Continued on Page 34

Story on Page 32

D

Fruitful ice cream options
anilla and chocolate may be today’s
most popular ice cream flavors, yet
historical records show original ice
creams were flavored with fruits and juices.
And no wonder, the creamy, rich flavor and
mouthfeel of frozen and sweetened cream
serves as the perfect base to mix with all
types of fruits — from the sweet to the
sour, and the domestic to the exotic.

V

Adding fruit to frozen desserts is a growing trend, as such products provide permission to indulge. The consumer feels less
guilt when a frozen treat also is providing
the nutrients found in whole fruit.
“From a nutritional standpoint, whole
fruit such as sliced, diced or even pureed, is
preferred,” said Doug Bye, technical sales
manager for Tree Top Inc., Selah, Wash.
“With juice concentrates, the insoluble
fruit solids (fiber) and some of the nutrients
have been stripped away.
“Typically sliced and diced fruit particulates will be infused with sugar or other
similar solids to prevent the fruit from
getting icy in the finished ice cream. With
soft-serve ice cream or frozen yogurt, it is
best to use a smooth fruit puree, as large
particulates will not go through the softserve equipment. Juices can also be used.”
Mr. Bay added that fruit purees and juices
Continued on Page 42

®
http://www.foodbusinessnews.net
Food Business News - June 18, 2013

Table of Contents for the Digital Edition of Food Business News - June 18, 2013
