A SmartLabel technology initiative by leading food, beverage and consumer products companies will enable consumers to have easy and instantaneous access to detailed information about thousands of products, with more than 30 major companies already committed to taking part in the transparency initiative. This transformative new program, created by manufacturers and retailers, enables consumers to get additional details about products by scanning a bar code or doing an online search to reach a landing page with information on ingredients and other attributes of a wide range of food, beverage, pet care, household and personal care products.
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Expanding on the success of its “Get Up and Grow” program, Dole is debuting three new products designed to encourage Americans to consume more fruits and vegetables, said Dole Fresh Vegetables marketing VP Carrie Ann Arias. Dole is also meeting consumer demands by offering Premium Celery Hearts with a “less stringy” consistency, darker color and less bitter taste and new Chopped Poppy Seed and Chopped Pomegranate Salad kits, Arias said.
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The Association of Coupon Professionals is excited to announce the formation of ACP Academy, the education and training arm of the association. The first program of ACP Academy will be a one-hour webinar about GS1 DataBar on Sept. 16, 2015 at 2PM ET. In addition to time for Q & A, the webinar will cover: a brief overview, implementation benefits, manufacturer adoption, retailer readiness, common issues, and coding examples. To learn more and register today, click here.
Bill Ackman’s $5.6 billion investment in a 7.5% stake in Mondelez has ignited rumors that the activist investor could influence the company to sell itself to Kraft Heinz. “We’ll continue to focus on executing our strategy and on delivering value for all our shareholders,” Mondelez spokeswoman Valerie Moens said.
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Frito-Lay has filed a patent to make lighter and crispier snacks by using a two-step method to puff nuts and legumes. The process involves hydrating the nuts and then gun-puffing them or dehydrating them at high temperatures. “The immersing step and gun puffing step are typically carried out to produce an expanded and texturized nut product by forming blisters on an outer surface of the nut kernels and voids in a body of the nut kernels,” the company wrote in its filing
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