Franklin Foods Blog » Foodservice

Food Processing Magazine Article – Building Healthier Desserts

franklin — Thu, 26 Aug 2010 17:26:28 +0000

Processors have been trying for nearly a generation to bridge the the gulf between the reality of dessert and the concept of health.

By Mark Anthony, Ph.D., Technical Editor

While the successful merger that is a “healthy dessert” does occasionally occur — think of now-ubiquitous frozen yogurt — the bottom of the great divide is littered with failures that seemed so perfect when they made the jump (e.g., candy bars laced with concentrated polyphenols, high-fiber ice cream or flax-and-quinoa cookies.)

Click here to visit Food Processing Magazine website and read the entire article.

QSR Magazine Article – Restaurants Should Offer Healthy Dessert Options

franklin — Mon, 19 Jul 2010 18:36:37 +0000

Low Calorie, High Profits

Author Barney Wolf

Some people may consider the term healthful dessert as a bit of an oxymoron.

Desserts are typically recognized as being indulgent—rich and flavorful—and not necessarily a part of the dining experience that would be considered good for you.

But perception is not always reality, and it’s not necessarily difficult for quick-service restaurants to feature desserts that are nutritious, low in calories, and, yes, even healthy.

“There are actually many good options available at restaurants right now, and new products are being added all the time,” says Kerry Neville, spokeswoman for the American Dietetic Association and a Seattle-based registered dietician.

Click here to visit the QSR website and read the entire article.

Dairy Foods Magazine Author Sharon Gerdes Discusses Yogurts Growing Popularity as an Ingredient

franklin — Fri, 16 Jul 2010 18:05:17 +0000

Timely article in Dairy Foods Magazine by Sharon Gerdes on the growing use of yogurt as an ingredient across multiple food categories. Sharon includes Franklin Foods Green Mountain Farms Savory Yogurt Dips as a nutritious option to oil-based formulations. Read the full article at the Dairy Foods.com.

Washington Post Article: All We Can Eat – Obama’s report is in; now the questions begin

franklin — Thu, 13 May 2010 18:42:49 +0000

Interesting article in The Washington Post unveiling Michelle Obama’s White House task force report on solving childhood obesity. Regardless of one’s political affiliations or policy views all food outlets should be striving to provide healthier foods for both children and adults. Franklin Foods has been a leading innovator in naturally reducing the fat, calories, cholesterol, and sodium across a wide variety of dairy products for many years. We are proud that our Re-Inventing Cream Cheese mission is one small part of the solution. Currently our patented Hahn’s Yogurt & Cream Cheese is helping school systems, restaurant chains, and consumer packaged goods companies reduce the fat and calories on their menu items and products.

Mark Hughes of Anderson Partners Advertising Discusses Blogging in the Food Industry

franklin — Tue, 27 Apr 2010 20:48:28 +0000

Does your company utilize a blog? Has this been a successful tactic for you?

April 7, 2010 – Author Mark Hughes

Blogs are considered one of many social media tools in the mix that can provide targeted information to customers/prospects. Like most social media tools, blogs offer an outlet for conversations that are relaxed and informal—and consequently more open and inviting. Blogs provide an opportunity for your company to present a new face and to relate to your customers on a new level.

The key to any successful blog is to provide targeted, relevant information on a consistent basis. Blogs can be utilized in a number of ways—to ignite meaningful conversations, share ideas that will help others with their business and gain feedback on your products/services.

To promote your blog, consider using the following tactics: public relations, collateral at trade shows, banner ads, your own Web site, e-mail blasts, social media tools, and RSS and e-mail subscriptions.

Some food ingredient company blogs I have come across are listed here. I will continue to build this list as I hear about them. These provide a good idea of the different kinds of voices that blogs can take. Let me know if you’ve seen other interesting food ingredient blogs you’d like us to share.

http://www.apfoodingredients.com/blog/post/does-your-company-utilize-a-blog-has-this-been-a-successful-tactic-for-you

www.burkecorp.com/outoftheoven

www.dmflavors.com/blog

www.franklinfoods.com/blog

www.ticgums.com/blog

Research Chef Association Attendees Don’t Miss Breakout Session – Healthy Product Development: Perceptions and Claims

franklin — Wed, 17 Mar 2010 14:57:20 +0000

Thursday, March 18, Breakout Session B, 12:30 p.m. – 2:00 p.m.

This session will look into ‘healthy’ product development and what consumers are really looking for in healthful food products and menu options. Are they looking for food choices that are perceived to be healthy, or for health claims? These issues will be addressed by a Mintel Menu Insights trends expert who will provide valuable menu trend information. A lively discussion will follow with a distinguished panel of product development chefs whose companies have been directly impacted by the demands of today’s evolving health-conscious consumer. Each panelist will be asked to share with the audience the information on a new product that is consistent with the Better for You Trend by health-conscious consumers. Chef Tim Rosendahl will be using Hahn’s Yogurt & Cream Cheese his example.

Panelists

Ryan Baxter, Cargill
Maria Caranfa, RD, Director, Mintel Menu Insights
Neville Craw, Executive Chef, Arby’s Restaurant Group
Thomas Haefer, CRC®, Project Leader/Research Chef, Tyson Foods
Melissa Haupt, CRC®, Executive Chef, Applebee’s Services
Kit Kiefer, CEC, CCE, AAC, FMP, Director of Culinary Services and Corporate Executive Chef, Schwan’s Food Company
Catherine Proper, CCS®, Corporate Executive Chef, Target
Tim Rosendahl, President/Executive Chef, Dakota Food Group

Join Franklin Foods During The Research Chefs Association Conference in Arizona!

franklin — Mon, 15 Mar 2010 18:59:11 +0000

Please join us during the Research Chefs Association Conference in Phoenix, Arizona at our Hospitality Suite sponsored by Carla’s Pasta. Again this year, Executive Chef Jason Gronlund is is hosting this function to bring together friends, colleagues and conference participants to relax and enjoy light refreshments with your favorite beverage. Co-sponsoring this event are Franklin Foods, Gum Technology and CRYOVAC. We hope you can find time in your schedule to attend this enjoyable function. Franklin Foods will be showing our products that can assist your company develop Better for You menu selections that address the expectations of today’s health-conscious consumer.

Visit the Grand Hyatt Regency Hotel in Phoenix, Arizona on March 19-20 at 7:30 PM in the Grand Canyon Suite, Room 747.

Franklin Foods is Getting Ready for Research Chefs Association Conference

franklin — Tue, 23 Feb 2010 16:14:53 +0000

As we prepare for the upcoming Research Chefs Association Annual Conference and Culinology Expo, March 17-20 in Arizona, an article written last month in the Wall Street Journal on large chain restaurants efforts to offer lower calorie menu items seems pretty timely to share and fits into our Re-Inventing Cream Cheese mission. Article link: http://bit.ly/8KZuhA. Hope to see you in Arizona.

The “Student Approved” Hahn’s Yogurt & Cream Cheese is headed to the California School Nutrition Conference!

franklin — Wed, 20 Jan 2010 17:08:45 +0000

Franklin Foods is teaming up with Food4Kids and will be sampling the award-winning Hahn’s Yogurt & Cream Cheese at the California School Nutrition Association Conference, January 29-30, Santa Clara Convention Center. According to the CSNA, school representatives from over 700 districts will be in attendance.

Stop by booth #303 and sample the “Student Approved” Hahn’s Yogurt & Cream Cheese!

Congratulations to Team Franklin Foods!

franklin — Thu, 12 Nov 2009 21:47:56 +0000

Great news to share. Team Franklin Foods has received the highest level rating by the Safe Quality Food Institute for both food safety and food quality. The entire team production team deserves a big congratulations. Next stop, the Private Label Manufacturers Trade Show in Chicago. Check back for blog updates from the show!