bake - April 2014 - 6

news bites

Europain a Success

"There seems to be conflicting scien-

"We're thrilled that throughout 2014,

tific information out there on the topic

guests will be able to experience a

The world's largest bakery and

of salt as some say reducing sodium

broad line-up of new food offerings

pastry show recently closed its

can help with blood pressure, and

made with high quality ingredients at

doors after five positive days in

others voice concerns that lowering

Caribou Coffee."

Paris, alongside SuccessFood,

sodium could increase insulin resis-

the contemporary food service

tance," says Phil Lempert founder of

exhibition. From March 8-12, the

Food Nutrition & Science and CEO

804 exhibitors and brands repre-

of The Lempert Report. "Either way,

sented at Europain & Intersuc and

food manufacturers should make it

SuccessFood welcomed 76,950

clear on packaging so consumers can

professionals, including 30% from

make the right choice for them."

outside France, who came in
even larger crowds than before
to discover the offering and new
products on show.
Know-how and creativity of product

Consumers Still
Want Transparency
From Industry
Nearly 2 out of 3 consumers want to

Caribou Coffee
Debuts New
Lunch Offerings

and equipment manufacturers, as well

know more about where their food
comes from, according to a new
follow-up white paper, "Emerging
Faith in Food Production," by Sullivan
Higdon & Sink (SHS) FoodThink. The
white paper explains how Americans

as service providers in the baking,

Caribou Coffee, the nation's second

continue to ask questions about

pastry-, chocolate- and confectionery-

largest coffeehouse, has introduced

where their food comes from and

making industry were there for all to

a new line of premium, toasted lunch

what processes are involved in food

witness. Both were highlighted through

sandwiches. Seeking to offer guests

production.

the 2,480 demonstrations over the five

a broad spectrum of high-quality

days of show. In spite of the subdued

food offerings with premium and

"Food companies have the oppor-

general economic situation, this year's

fresh ingredients alongside Caribou's

tunity to build trust and loyalty

Europain & Intersuc exhibition kept in

well-established beverage line-up,

among Americans while educating

line with the sector's dynamism, with

the company has created three new

consumers on certain processes,"

buoyant business activity, and many

sandwiches.

says Erika Chance, senior FoodThink

events and competitions for artisans
and industrialists alike.

researcher. "Transparency about
"No matter the time of day, Caribou

animal welfare, sustainable practices

guests expect premium coffee and

and fair labor practices will help to

Salt Debate Raises
Concern

handcrafted beverages, and now they

soften consumers' distrust of the food

can enjoy a wider variety of premium

industry."

Salt has become one of the largest

dent of marketing at Caribou Coffee.

health concerns for consumers and
the food industry as high sodium

sandwiches to enhance their experience," says Michele Vig, vice presi-

Reducing Waste
with Green Coffee

intake has been linked to high blood

Farmer Bros. Co. takes their coffee

pressure, one of the leading risk

green-thanks to an expanded recy-

factors for heart disease. However,

cling and waste diversion program

salt is essential for survival and makes

that will help reduce landfill-bound

food taste good. While there are

waste to zero by the year 2015. The

studies on decreased salt consump-

goal is to have zero waste bound for

tion, establishing the right balance of

landfills by the end of 2015 through

salt in our diets is still being debated.

smart practices and innovation, and

The April issue of Food Nutrition &

working with its partners to identify

Science reviews the discussion.

opportunities.

06 < APR 2014 | bakemag.com
http://www.bakemag.com
bake - April 2014

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