Specialty Food Magazine
Some of the stories in their emails and magazine...
Nearly two-thirds (65%) of Americans have tried organic foods and beverages, jumping from just over half (54%) in both 2003 and 2004, according to the 2005 Whole Foods Market Organic Trend Tracker. The market for organic foods continues to grow, with 27% of respondents indicating they consume more organic foods and beverages than they did one year ago. Full Story
A new Atkins Nutritionals, Inc. management team is transitioning the company into a functional food marketer, offering Atkins Advantage bars and ready-to-drink shakes to the adult population of active men and women seeking to improve their overall health and wellness. This is a shift from ANI's previous strategy of educating consumers about the benefits of a controlled-carbohydrate diet. Full Story
The Grand Rapids Press examines some of the steps that Meijer Inc. has taken to survive since Wal-Mart became a major competitor in its markets throughout a five-state area. It has cut two-thirds of its costs and cut 25% off the cost of building new stores, said co-CEO Hank Meijer. Full Story
Food Writing for Non-Writers: In the November/December issue of Specialty Food Magazine, Zingerman’s President Ari Weinzweig educates specialty food retailers on the fundamentals of writing about the products they sell. Demystify the writing process with Weinzweig’s ten simple steps to successful food writing. Click here for full story
Retailer efforts to combat hunger continue to grow as the need for donations increases, according to a new FMI report Survey of Supermarkets and Food Banks, 2005. Each year nearly one-quarter of the supermarkets surveyed (24%) donate more than one million or more pounds of food. More than half (53%) donate at least 100,000 pounds of food annually. Full Story • Full Report