Food & Food Equipment News

Dale Earnhardt Jr. Trades No. 88 for Diet Mountain Dew

Diet Mountain Dew is bringing a humorous spin to the 2012 NASCAR season with a new ad that demonstrates how far Dale Earnhardt Jr. will go for the great taste of Diet Mountain Dew.

 The :30 second spot, "Trade," which was created by BBDO New York, will hit the air waves this weekend as Earnhardt debuts the No. 88 Diet Mountain Dew/National Guard Chevrolet for the first race of the 2012 NASCAR season. The ad features a lucky shopper driving away with the ultimate prize after Earnhardt makes a surprising trade for an ice-cold Diet Mountain Dew because "Yeah, it tastes that good."

Mountain Dew and AMP Energy have been partners on Earnhardt's cars since he joined Hendrick Motorsports in 2008. Diet Mountain Dew assumes the primary sponsorship role for No. 88 with the start of the 2012 season and AMP Energy will remain as a major associate sponsor, retaining a significant presence with the team.

"Diet Mountain Dew is off to a strong start in 2012, with solid growth and the news that we've passed the billion dollar sales milestone," said Emily Silver, Senior Marketing Manager, Diet Mountain Dew. "And, with Dale Earnhardt Jr. on board to help us spread the word about the great taste of Diet Mountain Dew, we only expect things to accelerate from here."

Mountain Dew and Diet Mountain Dew are known for engaging their loyal and passionate fan base. Now, to celebrate its new sponsor relationship, Diet Mountain Dew is joining Earnhardt in inviting fans to join the DEW Crew, an online community for Mountain Dew, Earnhardt and NASCAR fans.

Building on a legacy that began when Mountain Dew was the sponsor of NASCAR Hall of Famer Darrell Waltrip's 1981 and '82 championship seasons, Diet Mountain Dew is extending the DEW Crew from the pit to the fans at home. Fans who sign up at dewcrew.com beginning today at 5:00 p.m. eastern time will enjoy access to exclusive content and earn points for the chance to win exclusive prizes. Plus, DEW Crew members can help participate in decision making activities for the No.88 race team.

To watch "Trade" or for information about Diet Mountain Dew and the DEW Crew, please visit Diet DEW's official Facebook page: http://www.facebook.com/DietDew or dewcrew.com

Drinking Black Tea May Lower Blood Pressure, Aussie Study Finds

A six-month study by scientists at the University of Western Australia, Unilever and the National Health and Medical Research Council of Australia suggests that people who drink black tea throughout the day may get the benefit of a slight reduction in their blood pressure. Funding for the study was provided by the National Health and Medical Research Council of Australia and Unilever Research and Development, Vlaardingen, The Netherlands.

Before the study started, the participants' blood pressure throughout the day was about 121/72 millimeters of mercury (mm Hg). Blood pressure readings less than or equal to 120/180 mm Hg are considered normal.

The research, now published in the Archives of Internal Medicine, is the first of its kind to show that drinking black tea may have this effect.

"High blood pressure can significantly impact people's risk of developing cardiovascular disease, so this is a very significant discovery," said Prof. Jonathan Hodgson at UWA. "There is already mounting evidence that tea is good for your heart health, but this is an important discovery because it is evidence of a link between the two."

In the study, 95 Australian participants aged 35 to 75 were recruited to drink either three cups of  black tea or another beverage similar in taste and caffeine content, but not derived from tea, daily for six months.

After the six month period the research found that the tea drinkers' systolic (top number) and diastolic (bottom number) blood pressure fell between 2 and 3 mm Hg compared to non-tea drinkers.

More research is required to better understand how tea may reduce blood pressure, although earlier studies reported a potential link between tea consumption and the improved health of people's blood vessels.

"This is a hugely exciting development for us," said Jane Rycroft, Senior Nutrition and Health Manager at Unilever's Research & Development laboratories.

"This is further evidence to suggest that tea and its natural ingredients can help people become healthier. While a 2-3 mm Hg decrease is a small change to an individual's blood pressure, it's tantalising to think what positive impact this could have on reducing the risk of heart disease among the general public."

Tea is the second most consumed drink in the world, after water. Unilever is the world's largest tea company, making brands including Lipton and PG Tips. Every year, consumers in more than 130 countries drink 117 billion cups of Unilever tea.

Note: Individuals with high blood pressure should consult their physicians for medical advice and treatment.

Moët Hennessy to Produce Premium Red Wine in Southwestern China

Moët Hennessy announces that it has signed a joint venture agreement with VATS Group to build a winery in the region known as Shangri-La, a name inspired by Conrad Hilton’s famous novel.

Moët Hennessy, the wine & spirits division of LVMH, the worldwide luxury group leader, has joined hands with VATS, a top-ranking enterprise in the Chinese viti-viniculture sector, for a new project in the mountainous Yunnan Province in southwestern China.

A joint venture under the name of Moët Hennessy Shangri-La (Deqin) Winery Co. Ltd. has been established to develop a vineyard of approximately 30 hectares in an extremely promising growing area located at 2400 meters in altitude.

This unique site, selected during a painstaking search, is to produce an exceptional red wine under the watchful eye of the experienced VATS teams and Moët Hennessy winemakers.

“Thanks to the creation of this winery joint venture we will be able to offer Chinese consumers a premium quality red wine within four to five years. The partnership with VATS is a new step in our long-term commitment in China,” said Christophe Navarre, CEO for Moët Hennessy.

This new investment follows five years on the heels of Moët Hennessy’s acquisition of Wenjun, the renowned brand of Chinese white spirits produced in the Sichuan Province, and just one year after an investment to create a premium sparkling wine in Ningxia.

DataSource Announces Partnership With Healthy Dining Finder

DataSource Inc., one of America's leading print supply chain management companies announced today they have signed a partnership deal with Healthy Dining Finder for their restaurant and hospitality division.

Healthy Dining Finder is a powerful, web-based resource for millions of Americans who seek great-tasting, dietitian-approved menu choices, as well as accurate nutritional information at some of the most popular restaurants across the U.S.

Its mission is to capture the importance of healthy dining and empower those who desire a healthier lifestyle while inspiring the more than 60,000 participating restaurant locations to provide lean proteins, fruits, vegetables, whole grains and unsaturated fats. They can be found at www.healthydiningfinder.com.

David Holland, President of DataSource, said this new partnership will take the company's client-first approach within the restaurant and hospitality markets to another level.

"We are excited about this new deal as they will expand the quality of our offerings for our existing clients and pave the way for continued business growth in this rapidly expanding market."

Technomic: Consumers Trade Lunch From Restaurants for Food From Home

Spurred by the lingering effects of the recession, consumers are cutting back on away-from-home lunch purchases. More than a third of respondents (37 percent) say they've cut back on foodservice spending at lunch over the past year, and 31 percent say they are eating lunch at home more often. Lunch remains an important daypart for the foodservice industry, as 41 percent of consumers purchase lunch from a restaurant or other foodservice location at least once a week.

"Consumers are cutting back on away-from-home lunches primarily to save money," says Technomic Director of Consumer Research Sara Monnette. "Consumers across all age groups consider cost, value and specials when purchasing lunch at a restaurant. Restaurants can appeal to these consumers seeking value and help justify costs through higher quality and added convenience such as faster service."

To help operators and others aligned with the foodservice industry more effectively identify opportunities for growth and competitive advantage, Technomic developed the Canadian Lunch Consumer Trend Report.

Select findings include:

• Most consumers skip lunch at least once a week and 66 percent replace the meal with snacks at least once a week. Operators can likely appeal to consumers who frequently replace lunch with snacks by offering a greater selection of smaller-portioned and better-for-you options.
• Consumers are very brand loyal at lunch. Almost half (48 percent) say they primarily visit the same few familiar restaurants at lunch.
• 40 percent of consumers say they eat a wide variety of foods for lunch, suggesting that variety and customization options remain important ways for operators to keep customers coming back.
• A quarter of consumers call for more globally inspired food at lunch. Ethnic foods and flavours will not only appeal to these consumers, but also add variety and breadth to menus.
• 44 percent of consumers polled say they are always careful about how much they spend at restaurants for lunch and 42 percent expect some type of value/dollar menu.
• Limited- and full-service restaurants are taking cues from one another to emphasize value and variety at lunch; LSRs are serving larger portions or "more for your money" while FSRs have value menus and express concepts that focus on speed.

The 2012 Canadian Lunch Consumer Trend Report is a comprehensive guide to the lunch daypart. The Menu, Marketing and Concept Trends sections detail industry trends shaping lunch. The Consumer Insights section highlights results from 1,000 consumers, revealing information about lunch consumption, purchasing behaviour, attitudes and preferences. The Competitive Insights section identifies what consumers find most appealing about the lunch options at more than 35 leading limited- and full-service chains.

To purchase or learn more about the Canadian Lunch Consumer Trend Report please visit Technomic.com or contact one of the individuals listed below.

Pucker Vodka Expands Vodka Portfolio with Launch of 2 Expressions

Pucker Vodka continues to surprise flavored vodka fans with its distinct and unexpected flavors. Now, one year after bursting on the scene, Pucker Vodka is introducing two bold, intense flavors—Pucker Lemonade Lust Vodka and Pucker Raspberry Rave Vodka—to the family.

All six Pucker Vodka flavors are perfect for those looking to break up with their boring vodka and to match up with an exciting and new intensely flavored vodka.

"Last year, we launched Pucker Vodka to help flavored vodka drinkers express their 'live out loud' personalities, and they certainly responded well to our original flavors," said Kim Washington, Senior Director, Vodkas for Beam Inc. "This year, we chose to expand our line to include two of the most popular flavors—lemonade and raspberry—to help liven up old, boring, vodka cocktails."

Pucker Lemonade Lust Vodka provides bright bursts of crisp lemon flavor and a hint of lime, while Pucker Raspberry Rave Vodka offers an intense raspberry flavor and a touch of floral notes. Both new products are four-times distilled, 70-proof, and packed with intense flavor. Each of the new flavors provides a taste that is balanced and confident enough to enjoy with a simple mixer, served straight-up or in a playful cocktail creation.

To demonstrate its stand-out and unique new flavors, Pucker Vodka recommends these cocktails:

Lusty Lemon  
1 1/2 parts Pucker Lemonade Lust Vodka 
2 parts Fresh Lemon Sour
4 parts Iced Tea
Lemon Wedge
Combine ingredients and serve over ice in a tall highball glass. Garnish with a lemon wedge.

Raspberry Breeze
1 1/2 parts Pucker Raspberry Rave Vodka
2 parts Grapefruit Juice
2 parts Cranberry Juice
Lemon Wedge
Combine ingredients in order and serve over ice in a tall highball glass. Garnish with a lemon wedge.

Lemonade Lust and Raspberry Rave are available nationwide in February at a suggested retail price of $15.99 for a 750ml bottle. For more information, please go to www.puckervodka.com or www.facebook.com/puckervodka.

Cousins Subs Makes Significant Changes, Investments to Reignite Interest

Wisconsin-based Cousins Subs is on the rise celebrating 40 years of business with a renewed focus on its product, franchise growth and marketing investments. 

Led by second generation President and COO, Christine Specht, Cousins Subs is enlisting an energetic management team to enhance its unique, family-owned brand. "We are going ‘all in’ with our new product initiatives, growth plans and marketing investments in 2012," says Specht.  "Our focus is on our product, the quality of our franchisees and a calculated and steady growth effort to ensure we're successful for our owner/operators and our brand in the long term."

Cousins Subs is investing heavily in a variety of in-store marketing assets, which includes the installation of contemporary new menu boards and permanent table tents at each location. The company also will launch 10 new products in 2012, including an enhanced cheese steak line with all steak products featuring 50 percent more meat, a new traditional Philly Cheese Steak, gourmet salads, limited time offerings, the return of their popular Seafood sub and a new indulgent offering called the Big Daddy. 

The company also introduced a new marketing campaign, “Better Bread. Better Subs. Better Day.” that will be executed in advertising and public relations plans for both consumer and franchise sales campaigns in 2012. The aggressive changes and increased marketing investments have Cousins Subs poised to grow both same store sales for existing franchisees and facilitate the launch of an aggressive franchise development plan to grow the company by 10 percent annually.

Cliff Jones, who recently committed to develop a total of 10 Cousins Subs stores in the Phoenix market over the next three years, said the company is focused on sustainable steady growth and the profitability of its franchise partners. “Cousins Subs offers a franchise model and support system that focuses on individual operator’s profitability and future growth opportunities,” says Jones. “Their commitment to their franchise partners is reflected in these new initiatives and significant reinvestment in the Cousins system.”

For more information about Cousins Subs franchising program, visit: www.cousinsfranchise.com.

Chick-fil-A Gets Chain’s First LEED Gold Certification at Ft. Worth Restaurant

Nearly a year after opening its first restaurant built to the standards of the U.S. Green Building Council’s Leadership in Energy and Environmental Design (LEED) certification program, Chick-fil-A is proud to announce that its Montgomery Plaza location received LEED Gold certification. Chick-fil-A at Montgomery Plaza is the first LEED Gold-certified restaurant in Fort Worth. Based on the company’s learning and success at Montgomery Plaza, the company has committed to build four more LEED designed restaurants in 2012.

Chick-fil-A at Montgomery Plaza was built in conjunction with the company’s expanding environmental stewardship initiative, which is aimed at minimizing the company’s environmental footprint. The initiative places emphasis on four main areas of operation: cup recycling, energy and water efficiency in existing restaurants, sustainable new restaurant development, and sustainable supply chain.

As the chain’s first sustainable restaurant, the Montgomery Plaza location serves as a living laboratory as the company evaluates a variety of environmental initiatives as part of its overall growth strategy. The restaurant includes a host of sustainable features:

• Water Usage – The restaurant utilizes low-flow fixtures in both the restrooms and the kitchen. An underground cistern (the size of a swimming pool) collects rainwater for landscape irrigation. As a result, Montgomery Plaza uses 40 percent less water when compared to a typical Chick-fil-A Restaurant.
• Energy Efficiency – The restaurant features skylights in the dining area and windows in the kitchen, as well as the installation of energy efficient appliances. As a result, Chick-fil-A at Montgomery Plaza uses 14 percent less energy than industry standards.
• Air Quality – Materials used in construction at Montgomery Plaza were specially selected because they do not emit harmful gasses. As a result, this restaurant has 30 percent more fresh air than a typical building.
• Diverting Waste – 20 percent of the building material budget for Chick-fil-A at Montgomery Plaza was spent on products with recycled content. In addition, more than 50 percent of construction waste was diverted from the landfill. All cardboard and foam cups used in the everyday operations of the restaurant are being recycled.

“Chick-fil-A is dedicated to demonstrating our commitment to the environment and the communities in which we operate,” said Senior Director of Environmental Stewardship Michael Garrison. “We have learned so much at our living laboratory at Montgomery Plaza. It truly has enabled us to explore and refine our environmental stewardship practices to the point where we can now implement them in many of our restaurants nationwide.”

Restaurant Operator Bruce Slone is extremely proud of the store’s eco-friendly features and has seen the benefits of the energy conservation measures put into place at the restaurant. “We are honored to receive LEED Gold certification and feel that it is reflective of our hard work to make a difference in our community through sustainable operations,” said Slone. “We look forward to continuing to play a part in Chick-fil-A’s commitment to environmental stewardship.”

Following the success of the Montgomery Plaza restaurant, Chick-fil-A will incorporate energy conservation measures and recycled materials into all new restaurant construction activities, and by the end of 2012, over half of the chain’s 1,600+ restaurants will receive energy and water retrofits. These enhancements are part of the company’s commitment to energy conservation and are expected to result in significant cost savings for each restaurant.

The company has already committed to building four LEED designed restaurants in 2012. The first of these will be in California, and is projected to open in summer 2012. Additionally, Chick-fil-A foam cups, which are made from polystyrene, are being recycled in 12 Chick-fil-A restaurants currently, with a goal of 100 restaurants participating by the end of 2012.

Green Tara Turns Pond Scum (Spirulina) Into Savory, Satisfying Snacks

Green Tara’s Spirulina Crunchies, Spirulina Energy Bites and Spirulina Kale Chips has everybody talking and flashing a green smile. All Green Tara products are raw, vegan and gluten-free—no preservatives, nothing artificial, just pure and delicious.

What is spirulina? Created naturally in lakes, ponds and streams, many people refer to fresh water algae as “pond scum,” however, very simply, spirulina, is one of nature’s healthiest, most nutritious superfoods.

Green Tara’s unique spirulina is grown on a sustainable family farm in Costa Rica, in small pristine pools of water supplied by a deep well of pure, high-alkaline water. Absolutely no artificial chemicals, additives or preservatives are used at any time during its production.

Spirulina is a true superfood—some of its many health benefits include nature’s richest source of vitamin B-12, beta-carotene and iron (in a form easily absorbed by our bodies). It is also an extremely high source of (vegetable) protein, containing 400 times more protein than even beef. Dr. Mehmet Oz, the renowned Columbia University professor, touts spirulina as one the most important anti-aging nutritional supplements in existence.

Paul Torok came upon spirulina granules while spending time in Costa Rica. After meeting and becoming friends with the grower and his family, he began bringing back this special spirulina in his luggage to stock up between trips to share with friends and family.

As word started to spread and requests for the spirulina granules meant quantities exceeded the two-bag weight limit allowance of most airlines, he decided it was time to turn a labor of love into a business. In 2010, his better half, Annette Berk, joined the endeavor; they trademarked Spirulina Crunchies, formed Green Tara LLC, and opened shop in the Valley of the Sun.

Working together, they began sending samples far and wide to introduce this incredible superfood to one and all. Their passion for making scrumptious healthy food and getting folks to try new foods they wouldn’t ordinarily eat, led to creating treats made with spirulina—especially ones that are kid-friendly.

Green Tara’s products can be found online at Amazon.com, Eco-Bold, Open-Sky and Spencer’s Market, to name a few. In addition, its healthy, tasty products can be purchased directly from the website: www.greentara.biz/Shop.html.

Loyal Lunchers Want Variety, Technomic Lunch Consumer Trend Report Says

Almost half (47 percent) of consumers say they primarily visit the same few familiar restaurants at lunch.

However, 2 out of 5 say they like to eat a wide variety of foods at their favorite lunch-time spots, indicating the importance of variety and customization options, according to Technomic’s Lunch Consumer Trend Report (www.technomic.com)