Bolthouse Farms Wins Three Effie Awards For "Eat 'Em Like Junk Food"

May 28, 2012 Bolthouse Farms

Bolthouse Farms, the leading producer of baby carrots and premium juice in North America, was awarded three awards – a gold, silver and bronze – at the 44th annual North American Effie Awards for the "Eat 'Em Like Junk Food" marketing campaign. The Company's winning campaign was designed to promote Bolthouse Farm's signature baby carrots as a snack food as well as challenge conventional notions of healthy snacking by applying marketing tactics commonly associated with junk foods to baby carrots. The Effie Awards recognize the most effective marketing efforts each year.

"2012 Little Blue Dynamo Health Halo Award" Highlights Innovative Ways Students Get Hooked On Healthy Food

In the 2012 Little Blue Dynamos Health Halo Award, the U.S. Highbush Blueberry Council (USHBC) asked schools to demonstrate how they incorporate fruits and vegetables into their menus and help children learn about how diet and exercise can support better health. The winner, the Child Nutrition Department of Fayette County (KY) Public Schools (FCPS), was awarded the prize for a standout program, “Connect the Dots.” Marty Flynn, SNS, the FCPS district coordinator, submitted the program that was designed by Monica Fowler, RD, during her internship with FCPS.

Musselman’s Multi-Serve Apple Sauce Increases Back-Of-House Efficiencies & Healthier Menu Offerings

May 25, 2012 Knouse Foods

Established fruit grower owned cooperative Knouse Foods helps foodservice professionals increase back-of-house efficiencies and create healthier menu offerings that appeal to both adults and kids with Musselman’s® multi-serve apple sauce. Available in recloseable plastic jars and in a variety of flavors and sizes, multi-serve apple sauce is the ideal ingredient for creating a variety of delicious menu options that are lower in fat and calories.

Freshness Reshapes America's Food Culture Paradigm

May 25, 2012 Packaged Facts

Manufacturers, restaurateurs and food producers must respond to how freshness trends are playing a new role in America's food choices, according to "Freshness: Culinary Trend Mapping Report" by market research publisher Packaged Facts and the San Francisco-based strategic food and beverage agency CCD Innovation.

National Foundation For Celiac Awareness Puts Restaurant Industry To The Test

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, and it’s a threat to those with gluten-related disorders, according to the National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity.