Archives - Previous Newsletter Issues - 2001

Archives - Previous Newsletter Issues - 2000

January 9, 2002 -- Madison, WI - The International Dairy*Deli*Bakery Association's* (IDDBA) What's In Store 2002 trends book reports that functional foods have grown 54% from 1995-99. Consumers are increasingly seeing the link between food and their health. By 2030, more than 44% of the United States population will be older than 45. Advancing years have a tendency to deteriorate health. Our aging population has an awakening desire to live forever and an awareness that they now have the money to try to live longer and healthier lives.

As Americans' penchant for healthful foods develops, sales of vegetarian foods have increased an average of 37% over the last five years. The development of new functional foods has fueled the growth. Nutraceutical/dietary supplement worldwide demand will increase more than 10% per year to $11.2 billion in 2004. Organic and natural foods have outpaced the nutrition industry's growth by 20% per year for the last decade versus the 3% or less for typical consumer products.

 Teens age 12-19 spend about $58 per week for teen food shopping. An increasing portion is being spent on more nutritious foods. Kids today are much more health conscious and recognize the benefits of eating healthful alternatives such as fruit, raw vegetables, and yogurt. "Food as medicine" or "functional foods" can provide consumers with either or both medical opportunities or life-style opportunities.

Functional foods are not ingested in pill or tablet form. Examples are eggs fortified with DHA, an omega-3 fatty acid that may lower the risk of heart disease; cereal and juices fortified with calcium; and soy products believed to promote healthful cholesterol levels. Functional foods are placing new demands on packaging. They must maintain the viability and activity of functional or bioactive ingredients. Adding probiotics to foods sold in the supermarket dairy case is an exciting, growing trend. Probiotics are healthful bacteria that keep the digestive tract healthy. Yogurt and some cheeses are naturally probiotic.

Other dairy products and foods have had the healthful bacterial strains added. These products have traditionally been sold in health-food stores, but now supermarkets are beginning to sell more of them. In 2000, manufacturers brought to market over 300 soy-based products. The FDA's approval of a new heart claim that can be used on soy products, soy's health benefits and improved palatability will influence the growth of new retail soy products. Soy benefits range from heart health to the reduction of menopausal symptoms, and an alternative protein source for lactose-intolerant consumers.

Beverage makers have developed flavors to mask the "beany" taste some consumers found objectionable. Supermarkets are predicted to get more of the organic market business in the next two to three years. It is estimated that organic sales for 2000 were about $8 billion compared to 1993's $1.9 billion. They are predicted to rise to about $20 billion in 2005. About 20% of consumers buy organic or natural foods at least once a week. The majority of consumers say price is the biggest barrier to organic purchases. Trends show growing concerns related to calcium deficiencies.

Traditionally, dairy products have supplied 77% of the calcium in the food supply. This has not changed much since 1909, but what has shifted is what products within the dairy group are the predominant sources of calcium. Whole milk has decreased from 44% to 11% while cheese has increased from 4% to 24% and low-fat or skim milk has increased from 13% to 21%. Some statistics regarding children's calcium intake are alarming. One study found that only 50.3% of children ages 5 and younger get 100% of the Daily Reference Intake (DRI) for calcium: 500 to 800 mg. Consumers worldwide are searching grocery store shelves for calcium-enriched foods. Some feel the growth of calcium-fortified juices has posed a serious threat to milk's "calcium franchise." The modifications of food through genetic engineering not only raises issues of health and trade practices, but the consumers' right to know what they are eating.

Genetic engineering involves taking genetic material from one organism and splicing it into the genetic material of another organism. The resulting progeny will be a genetically-modified organism (GMO) and it will carry the desired trait from the first organism and express, or manifest, itself in the second organism. Foods are genetically modified to resist herbicides, resist insect pests, increase production, lower the level of saturated fats, and improve taste and/or texture. Estimates show that about 60% of all processed foods in the United States have genetically-modified organisms.

One copy of What's in Store 2002 is provided free to members of IDDBA. Additional copies can be purchased for $99 plus shipping and handling. Non-members of IDDBA may purchase the book for $399 plus shipping and handling. For information on IDDBA membership or to order the trends report, call the IDDBA Education Department at 608-238-7908.

Visit the International Dairy*Deli*Bakery Association's Web site, www.iddba.org, or call 608-238-7908, for the latest information on IDDBA's research, education, public affairs, and other industry activities. Now in its 38th year, IDDBA specializes in promoting the dairy, deli, and bakery industries.

Member companies enjoy many benefits and services including the annual seminar and expo, leading-edge research, video and CD-ROM training programs, management tools, an annual trends report, and a member directory of key industry contacts.

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IDDBA "Boomers and Beyond" Research Reports on Supermarket Efforts to Meet Older Consumers’ Needs

March 18, 2002 -- Madison, WI — The International Dairy·Deli·Bakery Association’s (IDDBA) consumer research, Boomers and Beyond: Marketing Food to the Over-Fifties, reports that while a plurality (83%) of the fifty-plus population agrees that supermarkets do understand their needs, only 38'% strongly agree and 45% somewhat agree. And 16% either think that supermarkets do not understand their needs or are not sure whether supermarkets understand or not.

Urban Wafer Inks Exclusive Distribution Deal With Mac’s To Launch Single Serving, Low-Cal, Chocolate Wafer Snackfood

Urban Wafer Inks Exclusive Distribution Deal With Mac’s To Launch Single Serving, Low-Cal, Chocolate Wafer Snackfood

CALGARY, AB - January 23 2002 – Michal Urban, President of Urban Wafer Company Inc. today announced that the company has negotiated an exclusive merchandising agreement with Mac’s Convenience Stores to launch the new single serving version of its popular low-fat chocolate wafer snack food. Under terms of the engagement, Mac’s will retail the 20 gram Urban Wafers in their 260 Mac’s and Winks stores in western Canada. "This is a new milestone for the Urban Wafer Company," says Urban. "Until today, our choclatey wafers had only been available in a family pack (140g-seven single servings) at major Canadian grocery chains from British Columbia to Quebec and our website.

With Mac’s brand exposure, we are confident that the Urban Wafer single serving is going to win over consumers needing to quickly satisfy a chocolate craving without the calories. We are also confident that the single serving will have great appeal as a school and office lunch bag item." "Mac’s is proud to offer the Urban Wafer," says Nancy Brown, Food Service Development, Western Division, Mac’s Convenience Stores. "We see it as a natural compliment to our Seattle’s Best Coffee. Mac’s is always searching for innovative products and is excited about partnering on this unique local item." Urban added: "Striking this new arrangement with Mac’s is an integral part of our marketing strategy aimed at generating greater consumer awareness and market share. As we approach the end of this engagement, we will assess our options to broaden the Urban Wafer brand through Mac’s as well as other major convenience store chains and independent retailers in Canada."

About The Urban Wafer

The Urban Wafer is a new, made-in-Canada substitute for salty and fatty snack foods and cookies, a delightful low fat wafer that is the ideal guilt free indulgence. The superior taste of Urban Wafers makes it the perfect partner with coffee or cappuccino. Served as appetizers, in-between meal snacks, or school lunch treats, the superior taste of Urban Wafer will satisfy the most demanding chocolate craving. The guilt free chocolatey facts speak for themselves. Four wedges are just 87 calories. Four wedges contain only 1.7 g of fat. Four wedges contain just 2 mg of cholesterol. Four wedges contain only 0.6 g of saturates. Each wedge contains natural ingredients that include custom-milled flour, pure Dutch cocoa, filtered water and unsalted Alberta butter. About Mac’s Convenience Stores Inc. Mac’s is a subsidiary of Alimentation Couche-Tard Inc., the leader in the Canadian convenience-store industry and the ninth-largest convenience retailer in North America.

 The Company is dedicated to innovation in design and product offerings in its network of 1,917 convenience stores in Canada and the Midwestern United States. About the Urban Wafer Company Inc. The Urban Wafer Company is a privately held bakery that manufactures elegant, low-fat choclatey wafers that contain natural ingredients. The Urban Wafer is the invention of entrepreneur Michal Urban, who designed the chocolate-based snack food to appeal to kids of all ages, dieters, diabetics, as well as to athletes and people seeking a sweet snack without the associated calories and fat. The Urban Wafer is a Canadian Diabetes Association Food Choice Value whereby one serving = 20 grams = four wedges. For more information about Urban Wafer, store locations, recipes and, on-line ordering, please visit www.urbanwafer.com

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