The Food Institute in the News
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If you would like to receive our press releases via email on the day of release, please email btodd@foodinstitute.com your name, company name, phone and email address. Kraft Foods Join the National Grocers Association and Food Institute to Launch Student Learning ServiceELMWOOD PARK, NJ - (May 27, 2008) – The Food Institute (FI) and The National Grocers Association (N.G.A.), in cooperation with Kraft Foods, are pleased to announce the launch of the Student Learning Service, a program designed to assist students pursuing a food industry career. The Student Learning Service (SLS) will make important industry information from the Food Institute accessible to the students -- and faculty -- of the member schools of the N.G.A. Food Industry University Coalition (FIUC). “This is a fantastic program that taps into the Food Institutes vast knowledge and tools to benefit both students and faculty members,” says Richard George, Professor of Food Marketing, St. Joseph’s University, an FIUC member school. Here are some of the benefits the SLS -- executed in alliance with FIUC -- will provide: Access to food
industry data to support student efforts, particularly reports and presentations; “Kraft understands the strategic imperative represented by this initiative,” says Denny Belcastro, VP, Customer Development and Industry Relations, Kraft Foods. “In supporting this program, we’re helping to ensure students will acquire the skills and talent essential to be the effective future leaders the food industry needs,“ The Student Learning Service will have several components and – by making the most of web technology – will be designed for ease-of-use. These components include easy access to FI databases/information resources through the FI website (www.foodinstitute.com) and N.G.A. website www.nationalgrocers.org; a career center; a subscription to FI’s “Today in Food Daily Update” e-newsletter and the weekly “FI Report.” Each university’s website also will provide access. Just some of the resources available include: the market information centers, mergers & acquisitions database; archive of back articles, research resources and the food price outlook. “We believe the Student Learning Service is one of our most important initiatives launched in the last several years,” says Brian Todd, President and CEO of the Food Institute. “The service directly engages the student body of each school with the food industry real-time, and will provide students with the information and background they need to have as future leaders.” The Student Learning Service also will include a number of new products currently in development, such as: public reports from iLumen Benchmarking Service, Competitive Promotions Report promotional review, a Crisis Management Center and financial reports. In addition, the LearnSomething training programs currently being developed for the Food Institute site would be available for sign-up. The Student Career Center, aimed directly at the students, will be a tremendous resource. The center will not only provide information about careers after graduation, but also will include details on part-time summer employment and internships. In close association with the N.G.A. Coalition, FI would actively seek participation among all companies in the food industry (major corporations, processors, wholesalers, retailers, etc.) to solicit graduates and students, and would also actively solicit students for posting. This could be an immensely important service, not only for the students, but also -- especially -- for the industry at large, which can certainly benefit from the skills being acquired by tomorrow’s generation at Coalition schools. “N.G.A. is excited about this new initiative for a number of reasons. One of N.G.A.’s key working agenda items is to recruit the next generation of quality leaders and entrepreneurs, this new program aids us in reaching that goal.” said Frank DiPasquale, Senior Vice President of the National Grocers Association. The program is expected to launch in August to coincide with the start of the 2008-09 academic year. For more information please contact Christine Cunnick at 703-516-0700. Food Industry Mergers & Acquisitions Continued Upward Trend In 2007, Food Institute Analysis ShowsELMWOOD PARK, NJ – (Mar. 11, 2008) – The upward pace of mergers & acquisitions in the food industry continued in 2007, with a total of 413 transactions completed during the year and an additional 60 agreed upon, but not yet closed by the end of the year, according to The Food Institute, which has been tracking food business mergers & acquisitions for over 25 years. This compares to the 392 deals that were completed in 2006, along with the 59 that were under agreement at the end of that year. Food processors again led the way, with 94 deals closed and another 16 in development, although the total number of transactions in this category fell 14.5% from 2006. Investment firms and banks were the second most active group, acquiring 89 food companies. Retailers were also aggressive, with 79 transactions, as were restaurants with 57 deals completed. The trends were revealed in the just released Food Business Mergers & Acquisitions publication, a 265-page compendium of all such transactions that occurred in the food industry during 2007. Among the 27 classifications of companies tracked by the Food Institute, 12 experienced an increase in merger activity, while 11 saw a decrease and four remained at the same level as the year before. Notable increases in merger & acquisition activity were seen in the Snack Food, Dairy, Investment Firms & Banks, Restaurants and Convenience Store sectors, while decreases occurred in the Bakers, Meat Processors, Seafood Processors and Multi-Product Processors categories. "Food processors have accounted for the highest number of mergers & acquisitions in the food industry for several years running; however, investment firms & banks have steadily increased their interest in food businesses and are on pace to complete more acquisitions in this industry than food processors within the next few years, " noted Danielle Breuel, Research & Education Director at the Elmwood Park, NJ-based trade association. Investment firms increased their purchases 20.3% in 2007, as they scooped up companies in several categories, but mostly targeted restaurants. Some 44% of the transactions carried out by investment firms in 2007 involved a restaurant company or assets. Although the number of acquisitions by food processors decreased in 2007, the individual transactions were significant. "One thing to be said about the deals being carried out in the food processing and beverage sectors is that these acquisitions have a very specific strategic focus: larger CPG firms are purchasing smaller, health-focused companies and brands, namely Coca-Cola Co.'s purchase of glacéau and Fuze beverages, PepsiCo's purchase of Naked Juice, and Kellogg's purchase of Bear Naked granola," noted Ms. Breuel. Among retailers, too, some of the individual transactions were significant, such as A&P's acquisition of Pathmark Stores, Inc., and Whole Foods Market, Inc.'s acquisition of Wild Oats Markets, Inc. In the Other Retailers category, which includes dollar stores and drug stores, several mergers and acquisitions were major transactions that changed their industries. For example, only eight transactions were completed in 2007 in this sector, but they included such noteworthy deals as Rite Aid Corporation's acquisition of 1,854 Brooks and Eckerd stores from The Jean Coutu Group (PJC) Inc.; the CVS Corporation and Caremark Rx, Inc. merger; and the acquisition of Dollar General Corporation by affiliates of Kohlberg Kravis & Roberts & Co. L.P., GS Capital Partners, an affiliate of Goldman Sachs, Citi Private Equity, and other equity co-investors. In the Convenience Store sector, activity also surged, with 44 mergers and acquisitions being completed in 2007, representing a 22.2% increase from 2006. But the real retail story is that the sharp jump in merger activity that began in 2006 was spun to an even higher level last year. Retailers completed 79 acquisitions in 2007, a nearly 15% increase from the 69 transactions carried out during 2006. However, M&A activity in this sector in 2006 had been up substantially from previous years - just 24 deals closed in 2005 and only 33 were completed in each of the previous two years. Published annually by the Food Institute, Food Business Mergers & Acquisitions contains analysis of the transactions that occurred throughout the year, revealing the companies and brands involved, in over 25 different categories including food processors, restaurants, retailers, investment firms & banks and foodservice distributors. The specifics of each of the deals that took place in 2007, plus analysis of M&A activity by category, provides valuable insight into one of the most important aspects shaping the food industry: consolidation. For more information about Food Business Mergers & Acquisitions 2007 or to order the publication, please visit http://www.foodinstitute.com/manda.cfm or contact Danielle Breuel, Research & Education Director at 201-791-5570 ext. 216 or dbreuel@foodinstitute.com. *Members of the media can call to request a complimentary table detailing the number of transactions in each category over the past five years. About
The Food Institute Contact: Danielle
Breuel Mintel Partners with Food Institute for Sustainability WebinarElmwood Park, NJ (February 7, 2008) - The Food Institute (FI) will partner with Mintel International, a leading market research company, to conduct a webinar on the business aspects of sustainability. The webinar, entitled Sustainability: Trends in the Marketplace, will be held Tuesday, February 12, 2008 at 2pm EST. The Food Institute recently conducted a webinar on sustainability from an overview and environmental standpoint. "Now," says Danielle Breuel, FI's Research & Education Director, "we want to focus on business issues that surround sustainability." Lynn Dornblaser, director of Mintel Custom Solutions and noted expert on new product development, will host the webinar. It will be moderated by Ms. Breuel. Mintel and the Food Institute understand that running a sustainable business seems challenging to some companies. For that reason, the webinar will addresses key issues of sustainability from a manufacturing perspective. These include standards, product performance, formulations, ingredient procurement and measurements, among others. "Many issues influence sustainability, making it a complex issue to understand and enact," Dornblaser said. "This webinar will explore activity and consumer attitudes, attempting to point the way forward for sustainable businesses." The webinar will highlight current sustainability and marketing best practices from manufacturers in Europe and Asia. Additionally, Ms. Dornblaser will analyze consumer behavior trends to show which marketing tactics work best on American shoppers. She will suggest product claims and package labels that get people purchasing on the basis of environmental conservation. This webinar will inspire manufacturers and retailers to create profitable sustainability programs. Executives and managers in all aspects of the food industry can benefit from participation in the Sustainability: Trends in the Marketplace webinar. Those interested may sign up by visiting: http://www.foodinstitute.com/sustainabilitytrends.cfm. The site also provides access details, fees and more information on the webinar. About MintelMintel is a leading global supplier of consumer, product and media intelligence. For more than 35 years, Mintel has provided insight into key worldwide trends, offering unique data that directly impacts client success. Mintel Custom Solutions combines a range of research resources for your individual needs. From shopper services to targeted research, Mintel gets you ahead of your competitors. With offices in Chicago, London, Belfast, Sydney and Shanghai, Mintel has forged a unique reputation as a world-renowned business brand. For more information on Mintel, please visit www.mintel.com About The Food InstituteThe Food Institute is the leading source for information on the food industry, from grower to consumer, and provides its members with a variety of services, including Today In Food electronic newsletter, The Food Institute Report, and publications, as well as webinars. For more information about The Food Institute, visit www.foodinstitute.com Contact: ### Sustainability Webinar to be Hosted by The Food Institute and The Hartman Group The Hartman Group study
highlighted in this webinar shows that just over half (54%) of consumers claim
any familiarity at all with the term "sustainability" and most of these
consumers cannot define it appropriately upon probing. Only 5% indicate they know
which companies support sustainability values. Only 12% indicate they know where
to buy products from such companies. This 45-minute webinar will
clearly define sustainability from a consumer perspective and the key triggers
that drive consumers to participate. Additionally, this presentation will reveal
the current and emerging perceptions regarding sustainability, as well as the
specific language used and understood. Lastly, the webinar will discuss the business
practices influencing purchasing behavior, and guidelines for marketing and communicating
sustainability efforts to the consumer. "Participants will
come away knowing how to communicate with and effectively target consumers who
are involved and interested in sustainability," said Danielle Breuel, Research
and Education Director at The Food Institute. You will learn:
For more information or to register for the webinar, please visit www.foodinstitute.com/sustainability.cfm About
the Food Institute The Food Institute is a nonprofit organization
with a single purpose: providing information. The Food Institute strives to be
the best "single source" for current, timely and relevant information
about the food industry from "farm to fork." The association serves
as a trusted source of information, providing balanced coverage of the issues.
It delivers information through multiple media so that industry professionals
worldwide can tap in when and how they choose. For more information, visit www.foodinstitute.com.
The
Hartman Group, Inc., founded 1989, is a full-service consulting and market research
firm offering a wide range of services and products specializing on the health
and wellness markets. The company's headquarters are located in Bellevue, Washington.
For more information, visit www.hartman-group.com. Additional
information about The Hartman Report on Sustainability Understanding the Consumer
Perspective can be found at The Hartman Group website - www.hartman-group.com.
Contact: Food Institute Elects Two New Trustees To BoardELMWOOD PARK, NJ August 15, 2007- The Food Institute today announced the election of two new trustees to its board, Frank DiPasquale of the National Grocers Association, Arlington, VA, and Pat Mulhern of Monarch Foods, Rosemont, IL. "The two new trustees bring us a wealth of experience in supermarket retailing and foodservice distribution," said Brian Todd, FI president/CEO. "Their input will be vital as the Food Institute expands its services and communication vehicles into new areas. Their selection is part of a long term plan to further strengthen an already strong board with even more expertise to develop and support new types of programming we are bringing on stream." Mr. DiPasquale is NGA's senior vice president responsible for communications, meetings, membership development, industry relations, and research as part of the association's executive staff. He is also the executive director of the Grocers Research and Education Foundation (GREF), in which role he oversees research and education initiatives. Earlier in his career, Mr. DiPasquale managed operations, human resources and labor relations for Ahold USA, and then headed up human resources and operational services for Kmart' s supercenters. In 1996 he joined the staff of NGA, a national trade association representing retail and wholesale grocers comprising the independent sector, as well as the suppliers that support them. He is married with four children and currently resides in the Washington area. He has a BS from Iona College in New Rochelle, NY, and an MBA from Marist College in Poughkeepsie, NY. Mr. Mulhern is president of Monarch Foods, a division of US Foodservice responsible for the procurement, development sourcing and marketing of the company's exclusive brands. Prior to this position, he was president of US Foodservice's North Star Foodservice. Before joining US Foodservice, Mr. Mulhern was executive vice president for Vistar Corporation and was also at a broadline distributor, Alliant Foodservice. Early in his career, he was on the operations side of the restaurant business, and, among other companies, was at the Bill Knapp's chain in the Midwest. The Food Institute's Board of Trustees consists of 14 members, drawn from all aspects of the food and foodservice industries. Its role is to develop FI's vision/strategy and provide oversight of operations. The Food Institute is a membership-based nonprofit organization with a single purpose: providing information. FI strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." Its services and products include a daily electronic update, a weekly report, webinars/seminars, reference publications, customized e-newsletters and more. For further information, visit, www.foodinstitute.com. Contact: The Food Institute and iLumen Announce Relationship to Deliver Financial Analysis and Benchmarking Service Delivering Valuable Financial Information to the Food Industry ELMWOOD PARK, NJ, Feb. 20, 2007 - The Food Institute, a nonprofit organization devoted to providing information to the food industry, and iLumen, Inc., today jointly announced a relationship to provide access to the iLumen Financial Information Network and deliver a benchmarking service to its members. The Food Institute provides real-time information, reports and analysis on issues affecting the food industry from grower to retailer. "The Food Institute's purpose is to provide our members with a source of valuable industry information in a manner that allows them to act and react quickly," said Brian Todd, president of The Food Institute. "The iLumen Network delivers unique insight for private companies that want to know how their business compares to their own expectations as well as industry peers. The iLumen Network fits perfectly into our objective of offering our members access to real-time information on their business, industry and marketplace." "The Food Institute's focus on providing industry-specific information to their members throughout the year makes them an ideal sponsor of the iLumen Network," said Robert H. Woosley, Chief Executive Officer of iLumen. "Food Institute members that join the iLumen Network will have access to financial analysis, comparative benchmarking and interactive forums specific to the food industry." "The iLumen Network delivers a unique financial analysis and benchmarking program to private companies in the food industry," said Todd. "For example, our members in food processing, distribution, and retailing, as well as foodservice will have access to industry-specific dashboards. They can compare their performance against industry peers on a number of custom metrics including financial and non-financial data elements. Information like this has never been easily available before." About The Food Institute About
iLumen For more information, media only: Food Institute Adds Roy White To Staff As Sales VP ELMWOOD PARK, NJ - The Food Institute announced the addition to staff of Roy White as Vice President, Sales. He is charged with expanding FI's membership as well as program usage. "Roy White brings a wealth of experience in mass market retailing and CPG manufacturing to the Food Institute," said Brian Todd, FI president and CEO. "We are looking forward to having Roy on our staff and working with him to expand the reach of FI from our current base." Mr. White's experience includes nine years at GMDC, an HBC/GM trade association, as Vice President Education, with the responsibility of managing GMDC's Educational Foundation. He was also a partner in a video production company specializing in programming for mass-market retailers, wholesalers and CPG manufacturers. Prior to that he was editor-in-chief of a trade publication serving the mass-market retail industry. The Food Institute is a 78-year-old organization that has been utilized by thousands of food industry firms. Through its daily update e-mail bulletins as well as its weekly Food Institute Report, this non-profit association reaches over 100,000 industry participants. "We strive to be the best single source for current, timely and relevant information about the food industry from farm to fork," commented Mr. Todd. "We are currently expanding into a bevy of new areas in this effort, including webinars, seminars, and technology based products that the industry will find pertinent, accurate and timely. Roy will assist us greatly in that effort." About The Food Institute Sales Growth for Grocery Retailers Not Expected to Keep Pace with Inflation
"This is a conservative estimate given that rising energy prices could push the inflation rate even higher," said Jim Hertel, SVP of Willard Bishop. Also presented during the Webinar, Willard Bishop's annual "Future of Food Retailing Report" reveals even further market share erosion for traditional grocery formats. Total traditional grocery market share for 2005 was 50.4%, while the market share for non-traditional grocery outlets reached 33.4%. Convenience store market share for 2005 was 16.2%. By 2010, traditional grocery share is projected to decline to 44.1%, while non-traditional grocery share is projected to increase to 40.5%. And, while convenience store sales will continue to rise, this format is not expected to keep pace with the growth of other retail formats and therefore is projected to have a 15.4% market share by 2010. Both Jim Hertel and Bill Bishop, Founder of Willard Bishop, underscored the need for immediate action by manufacturers and retailers. "Manufacturers need to embrace the changes that are taking place in food retailing today in order to succeed over the long term," observed Mr. Hertel. "Even if new and emerging formats aren't ‘right' for your products, these are the types of stores where Americans are increasingly purchasing their food and consumables." Mr. Bishop cautioned, "The key takeaway for retailers is that there's real risk in falling behind in efforts to satisfy shopper needs. Sales are shifting more rapidly than ever before among stores, and the growth is going to the most innovative retailers." Contact: Jim Hertel, Willard Bishop, Phone:
847-381-4443, email: jim.hertel@willardbishop.com About
The Future of Food Retailing Report
To get a copy of "The Future of Food Retailing" visit: www.willardbishop.com, click on "Press," and then click on "The Future of Food Retailing." About Willard Bishop About
The Food Institute Food Institute Launches Interactive Job BoardELMWOOD PARK, NJ - In response to increased demands by employers and recruiters for highly qualified food industry job candidates, the Food Institute (FI) introduced a new interactive job board. By visiting http://careers.foodinstitute.com, employers and recruiters can reach the largest audience of food industry professionals, including the 2,200 member companies of FI, who span the entire food distribution system. "This is another resourceful way The Food Institute can assist the entire food industry as it has done since 1928, and also provide another benefit for our members who will receive a substantial discount when they post positions for their firms," said Brian Todd, President of The Food Institute. There are a number of competitive advantages to employers and job seekers using the Food Institute Career Center. Employers can access quality candidates, quick and easy job posting, online reports with job activity statistics, and competitive pricing. Job seekers can benefit from free and confidential resume posting, automated weekly email notification of new job listings, and the ability to save jobs for later review. FI developed the Food Institute Career Center in partnership with Boxwood Technology, Inc., the leading provider of career center services for the association industry; the only such provider endorsed by the American Society of Association Executives. About The Food Institute About Boxwood Technology, Inc. Food Industry Merger & Acquisition Activity Rebounding, Says The Food InstituteELMWOOD PARK, NJ (Feb. 28, 2007) – In 2006, 348 mergers & acquisitions were completed in the food industry - and an additional 102 were announced, but not yet completed by the end of the year, according to The Food Institute's Food Business Mergers & Acquisitions 2006. Activity was up 7.7% from 2005, but still remains 13.6% below the total five years ago. Food Processors accounted for nearly one-third of the total number of mergers & acquisitions closed in 2006, while Investment Firms & Banks accounted for nearly one-fifth of the transactions during the year, according to The Food Institute, which has been tracking merger & acquisition activity for over 25 years. "Investment firms & banks were the winner in this year's race for mergers & acquisitions," noted Danielle Breuel, Research & Education Director at the Elmwood Park, NJ-based trade association. "Transactions carried out by companies in this category clearly contributed to the overall increase in food business mergers & acquisitions in 2006. Purchases made by Restaurant firms and Supermarkets also played a significant role in the overall increase, with activity in these sectors of the industry bouncing back from a lull in 2005," she added. "The magnitude of consolidation among food retailers could continue in 2007, with two key transactions already announced: Whole Foods Market Inc. agreed to acquire natural and organic foods retailer Wild Oats Markets; and warehouse store operator and foodservice supplier Smart & Final Inc. entered into a definitive merger agreement to be acquired by an affiliate of private equity firm Apollo Management, L.P." Food Business Mergers & Acquisitions 2006, available from the Food Institute, contains a listing of merger & acquisition activity in over 25 different categories ranging from food processors and restaurants to retailers and investment firms & banks. This publication gives the specifics of each of the deals that took place in 2006, plus an overall comparison of the activity over the past five years, providing valuable insight into one of the most influential aspects of the food industry. Examining the data by category, considerable increases in merger & acquisition activity in 2006 compared to the prior year were seen in the Investment Firms & Banks, Restaurants, and Retailers (namely Supermarkets and Convenience Stores) sectors. Investment Firms & Banks completed a total of 65 acquisitions in 2006, and an additional 23 were announced, but not yet closed at the end of the year. This is the highest number of transactions since the Food Institute began tracking Investment Firms & Banks as a separate category in 1998. It is also well above the 43 and 48 mergers & acquisitions in 2005 and 2004, respectively. Notably, in 2006 some 36 of the purchases made by investment firms involved a restaurant company (27 completed; 9 pending closure), up from 16 completed mergers & acquisitions of restaurant firms or assets in 2005. Investment firms also targeted supermarkets in 2006. Acquisitions made by Restaurant firms increased from 24 in 2005 to 39 completed transactions in 2006, plus another nine that were still pending completion at the end of the year. Meanwhile, in the retailing sector, mergers & acquisitions made by Supermarkets jumped to 21 completed, plus 15 pending, up from just nine completed deals in 2005. Meanwhile, purchases completed by Convenience Stores reached 32, with another 10 pending closure, up from just 10 transactions completed in 2005. The Food Processors category, which is broken down into several sub-categories, maintained the level of activity it experienced in 2005. Some 99 mergers & acquisitions were completed by Food Processors overall, and an additional 24 were announced, but not yet closed by the end of 2006. Among the sub-categories listed under Food Processors, Meat Processors completed 13 acquisitions, up from five in 2005 - the highest increase among food processors in terms of number of transactions compared to the previous year. For more information about Food Business Mergers & Acquisitions 2006 or to pre-order the publication, please contact Danielle Breuel, Research & Education Director at 201-791-5570 ext. 216 or dbreuel@foodinstitute.com. *Members of the media can call to request a complimentary table detailing the number of transactions in each category over the past five years. About The Food
Institute Peter Lavoy and Dean Erstad Elected To Food Institute BoardELMWOOD PARK, NJ - At the most recent meeting of the Food Institute's Board of trustees, Peter R. Lavoy, President & Chief Operating Officer Foodtown, Inc., Avenel, NJ, and Dean E. Erstad, Senior Vice President Sales Seneca Foods Corporation, Janesville, WI, were unanimously elected to the Board of the Elmwood Park, NJ-trade association. "These two gentlemen bring a multitude of experience and insight to the Board of this 78-year old trade association. Our already strong compliment of Trustees is further strengthened and diversified by these new trustees," noted Brian Todd, President of The Food Institute. Mr. Lavoy has had an extensive career in the grocery industry. A graduate of the University of Miami in Florida, with a BS in Marketing, Peter joined Foodtown in 1997, and was appointed President and Chief Operating Officer in January of 1999. Prior to joining Foodtown, he was with Grand Union for 16 years, holding various positions in operations, procurement and merchandising throughout the U.S., and A&P for 14 years, as Corporate Vice President of Merchandising and Procurement. Foodtown, Inc. is currently celebrating its 50th Anniversary, proudly serving its members and customers throughout New York, New Jersey and Pennsylvania. Dean Erstad has been with the Seneca Foods Corporation, the market leader in the canned vegetable industry, since 1995 and presently is responsible for Brand, Private Label, Foodservice, Frozen, and International Business Segments totaling over $500 million in sales. Previously, he held the position of Vice President of Private Label Retail where he integrated two major acquisitions into the Private Label segment. From 1992 to 1995, Dean was an account executive for Owatonna Canning Company. The remainder of the board consists of: Chairman Michael J. Slattery, President and CEO of Slattery Marketing Corp., Vice Chairman Joseph W. Crocker, Crocker & Associates, and Treasurer Donna George, Vice President, Heritage Brands LLC. Our other trustees include: Mark Allen, President International Foodservice Distributors Association; Bill Bishop, President and CEO Willard Bishop Consulting; Richard Frank, Esq., Olsson, Frank and Weeda, P.C.; Nancy Glick, Executive Vice President, Ruder Finn, Inc.; John Lord, Professor of Food Marketing, Saint Joseph's University; Michael Sansolo, Senior Vice President, Food Marketing Institute; John Woodhouse, Retired Chairman/CEO, Sysco Corporation, and Brian Todd, President of the Food Institute. Contact: Brian Todd, 201-791-5570, Ext. 17, btodd@foodinstitute.com. About The Food Institute Non-Traditional Retailers Expected
to Sell More Food and Consumables than Supermarkets by 2013. BARRINGTON
IL - The balance of the food business will tip in favor of general merchandise-focused
retailers by 2013, i.e., those retailers whose sales of food and consumables represent
less than two-thirds of their business. This game-changing prediction was made
today during a Webinar conducted by Willard Bishop and The Food Institute,
based in Elmwood Park, NJ, on "The Future of Food Retailing." "If
the current trend continues, food-focused retailers, e.g., supermarkets and limited-assortment
stores, will drop from the 52% share they enjoyed in 2004 to a 40.2% share in
2013, according to our estimates," reported Jim Hertel, Senior Vice-President,
Willard Bishop. "At the same time, general merchandise-focused retailers,
e.g., supercenters, mass, drug, club, and dollar stores, will increase their share
from 31.9% in 2004 to 43.5%, surpassing food-focused retailers." "This
is a dramatic shift from the days of supermarket dominance when more traditional
food stores sold about 90% of all food and consumables in the U.S (1988 figures),"
said Bill Bishop, President of Willard Bishop. "Manufacturers
and suppliers of food and consumables need to understand the implications of this
trend on their business. It is critical for them to build trade plans and strategies
to address their shifting retail customer base."
The Future of Food Retailing is a report issued annually by Willard Bishop
that projects sales and share trends for general merchandise-focused, food-focused,
and convenience retailers based on extensive review of sources that include trade
reports and retailer SEC filings.
About Willard Bishop About
The Food Institute WASHINGTON, DC -The Food Institute has partnered with Washington DC-based law firm Olsson, Frank and Weeda, P.C. to publish a reference manual on avian influenza, more commonly known as “bird flu." The publication, titled “Avian Influenza: a Primer on the Science, Regulations, and Policies," was written as a resource for food companies, business owners and the media in response to a growing sense of uneasiness as the threat of an avian influenza pandemic rises. The publication is available for purchase from The Food Institute's website, www.foodinstitute.com/aiprimer.cfm Since 2003, avian influenza has caused over 146 illnesses of which 76 people have died. Although it does not yet appear to have mutated into a form that is transmissible human-to-human, developments are being closely monitored. "Human-to-human" transmission is the last prerequisite needed for the start of a pandemic. The
primer briefly summarizes the science and history of avian influenza, including
past outbreaks in the U.S. and the recent outbreaks in Asia and Europe. It also
includes a discussion of the various regulations and policies in the U.S., as
well as worldwide, that have been adopted to prevent the spread of avian influenza
and, hopefully, its mutation to a human-transmittable form. The primer also addresses
questions such as:
"Armed with the information found in
this publication, the food industry will be better equipped to respond to consumer
and customer inquiries regarding the disease and its impact, if any, on food safety,"
said contributing author and Olsson, Frank and Weeda attorney
Jolyda Swaim . "It also serves as a great resource for health and
medical consultants, reporters, policymakers or simply those concerned about the
possibility of a pandemic, better informing them of the possible scenarios and
the planned responses." ### Note to editors: Contributing author and expert Jolyda Swaim is available for interviews or comment regarding the implications of an avian flu pandemic on U.S. businesses. Interviews may be coordinated through Brian Todd, 201-791-5570, Ext. 17, btodd@foodinstitute.com About The Food Institute The American Institute of Food Distribution (The Food Institute) is a nonprofit organization with a single purpose: providing information. The Food Institute strives to be the best "single source" for current, timely and relevant information about the food industry from "farm to fork." The association serves as a trusted source of information, providing balanced coverage of the issues. It delivers information through multiple media so that industry professionals worldwide can tap in when and how they choose. For more information, visit, http://www.foodinstitute.com. About Olsson, Frank and Weeda, P.C. Olsson, Frank and Weeda, P.C., is a growing
Washington, D.C. law and lobbying firm that has become a leader in the fields
of agriculture, food, drug, medical device, and health care policy since its founding
in 1979. The firm specializes in developing and implementing creative solutions
to clients' needs. Clientele include major corporations and a distinguished group
of trade associations, as well as many smaller successful companies and individuals.
More information can be found at www.ofwlaw.com. |
