Rice Brands Earn Non-GMO Certification
Riviana Foods Inc., a wholly owned subsidiary of Ebro Foods, S.A., has announced that its leading rice brands: Minute®, Carolina®, Mahatma®, Success®, Blue Ribbon®, Comet®, Adolphus®, Gourmet House® and RiceSelect® have earned the Non‐GMO Project Verification on its rice products. This verification is yet another way Riviana is demonstrating its commitment to providing consumers with up-to-date product information and responding to consumer-driven trends.
“Consumers want to know not just what’s in their food but also where it comes from,” said Paul Galvani, Senior Vice President of Marketing of Riviana. “In the future, companies will succeed by having full ingredient transparency, allowing consumers to make informed choices. Brands that are silent on the issue run a risk of losing consumer trust. We are proud to be leading the way in the rice category earning Non-GMO Project Verification,” said Galvani.
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Over 175 rice products from Minute, Carolina, Mahatma, Success, Blue Ribbon, Comet, Adolphus, Gourmet House and RiceSelect will carry the new verification seal on the front of the packages, where it is easy to spot. Riviana rice products bearing the Non-GMO Project Verified logo began appearing on grocery shelves across the country in 2016.
Technomic Study Finds Millennials Increasingly Reliant on Retail Foodservice Options
As the battle for share of stomach rages on, the retail foodservice industry continues to grow. An updated study released by Technomic—the 2015 “Retailer Meal Solutions (RMS) Consumer Trend Report” —finds that consumers are purchasing RMS more often; 84 percent now purchase RMS at least once a month compared to just 79 percent in 2012. This increase is largely driven by younger consumers aged 18–34, who are increasingly reliant on foodservice in general.
“Further enhancing the in-store experience and innovating with differentiated, restaurant-quality menu items will help retail-prepared food operators continue to steal share of stomach,” says Kelly Weikel, Director of Consumer Insights at Technomic. “Operators and suppliers can appeal to consumers by offering dishes featuring new and ethnic flavors, such as spicy Asian flavors and regional Latin flavors.”
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Compiling findings from more than 1,500 U.S. consumers, as well as Technomic’s MenuMonitor and Digital Resource Library, the comprehensive 2015 “Retailer Meal Solutions Consumer Trend Report” will help better position brands and products for success in retail prepared-food areas by understanding market shifts and how to capitalize on opportunities.
Key takeaways from the report include:
- RMS purchases are often made at the expense of fast-food visits: 49 percent of all respondents—and 60 percent of Millennials—are visiting fast-food restaurants less often as a result of their increased RMS purchases
- C-store RMS is gaining ground; nearly half of consumers aged 18–34 purchase it at least once a week
- Drugstore RMS has a loyal following; though just 19 percent of all consumers have ever purchased RMS from drugstores, 43 percent of those who do purchase it, buy it at least once a week
A full library of Technomic’s consumer trend reports can be found at www.technomic.com/ctr.
Cooking Matters Program Helps Low-Income Families Eat Better
Six weeks is all it takes to make a significant difference in the life of a hungry child, according to a new report from No Kid Hungry. A new study by an independent evaluation firm shows that No Kid Hungry’s Cooking Matters program – a six-week cooking, shopping and nutrition course for low-income families – has a powerful and sustained impact. Families report shopping smarter, eating healthier, and preparing more meals at home even six months after completing the course. What’s more – they no longer regularly worry that their food might run out each month.
The study’s key findings include:
- Families have increased confidence in the kitchen. More than 10 percent of participants said they felt more confident in their cooking skills, and 11 percent see fewer barriers to making healthy, affordable meals. In the months following the course, participants progressively made more meals at home.
- Families are eating healthier, putting them at lower risk for diet-related diseases. Over the course of six months, families ate more fruits and vegetables. Families also reached for low-sodium options 11 percent more often, low-fat dairy 9 percent more often, and lean protein and whole grains 8 percent more often.
- Families are more confident that they’ll be able to afford enough food. Before taking the course, families sometimes worried that food might run out each month. Six months later, participants reported they rarely worry. Seventeen percent said they were more confident in stretching food dollars due to strategies they learned, like planning meals, shopping with a list and comparing unit prices.
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For many low-income families, cooking feels impossible due to time constraints, the perceived expense of healthy foods, and/or the lack of know-how to cook nutritious, tasty meals. No Kid Hungry’s Cooking Matters teaches participants to stretch their food budget, use nutritional information to make healthier choices, and cook delicious, affordable meals for the family.
“[I’m now] walking into the vegetable department and actually looking instead of saying ‘I’m not going to touch that,” said one participant from Maine. “There are a lot of good things out there.”
Since the program was founded in 1993, No Kid Hungry has empowered 369,000 families with cooking and shopping skills through Cooking Matters. In 2016 alone, the goal is to reach over 80,000 families nationally.
“Today, one in five children in the United States doesn’t have the food they need to grow and thrive. Cooking Matters is changing that statistic for families across the country,” said Billy Shore, Founder and CEO, Share Our Strength. “A recent long-term analysis of the program shows it has a powerful and sustainable impact, teaching families how to cook and shop for healthy food on a budget. This type of food resource management is an important component of reducing hunger and food insecurity.”
Research was conducted by the independent health systems research organization Altarum Institute, and looked at 1,600+ study participants, including families taking a Cooking Matters course and a comparison group of families who did not take the course, from April 2014 to March 2015. They were surveyed before the course began, and three and six months after it finished.
