Celebrate School Nutrition Employee Week May 5-9, 2014

Between preparing healthy meals for Minnesota’s students, adhering to strict nutrition standards, navigating student food allergies and offering service with a smile, school nutrition professionals are true heroes!

School Nutrition Employee Week is the perfect opportunity to recognize the hardworking professionals in school cafeterias across the state. The National School Nutrition Association has designated this week to remind everyone that school nutrition employees are superheroes that deserve recognition.

“Providing nutritional meals is an important part of making sure students can be successful both academically and in the activities they are involved in throughout the school day,” shared Brenda Braulick, president of the Minnesota School Nutrition Association.”  School nutrition professionals make over 750,000 breakfasts and lunches every day to make a difference in the lives of over 800,000 public schools students in Minnesota.”

The Minnesota School Nutrition Association is made up of over 2,900 school foodservice professionals working hard to help children by advancing school nutrition programs in our state.

SOURCE Minnesota School Nutrition Association

CONTACT: Sharon Maus, Executive Director, Minnesota School Nutrition Association, 320-251-2344, msna@citescape.com; Or Brenda Braulick, MSNA President 2013-14, 320- 656-3725, braulick@SARTELL.K12.MN.US

Wholly Guacamole® Brand Celebrates Cinco de Mayo With 9.4 Million Avocados

Wholly Guacamole® brand, America’s No. 1 selling branded pre-made guacamole, will extend fiesta flavor far beyond Cinco de Mayo this May.

The makers of Wholly Guacamole® products estimate approximately 9.4 million avocados will be used to make enough guacamole to satisfy Wholly™ fan cravings in May. Avocado fans would have to cumulatively eat approximately 12,635 each hour, 210 avocados per minute, to consume that many avocados! Further, the Wholly Guacamole® brand annual survey shows 87 percent of consumers like eating guacamole with chips and 68 percent of consumers like eating guacamole with Mexican food.

Whether avocado fans celebrate Cinco de Mayo the weekend before or after the official holiday, Wholly Guacamole® products are here to help consumers enjoy the party rather than risk under or over ripened avocados and spending time chopping. Instead, consumers can enjoy the same delicious, homemade flavor for far less time and effort with packages of Wholly Guacamole® dip.Show Us Your Cinco!
This year, the makers of the Wholly Guacamole® brand ask fans to share their Cinco de Mayo celebrations via Instagram, Facebook or Twitter using #WhollydeMayo for a chance to win a series of tasty prize packages. Starting at 5 p.m. CST on May 5, all who post with the hashtag #WhollyDeMayo will be entered to win a series of product prizes.

Wholly Guacamole® products are made with hand-scooped avocados and are all natural, gluten free and kosher certified. Wholly Guacamole® products are available nationwide in grocery produce or deli sections, making Cinco de Mayo planning convenient for all. Fans celebrating the holiday may love digging into Mexican Shrimp Cocktail, Wholly Stuffed Jalapenos, 7-Layers of Greatness, Taco Sundaes or other tasty recipes available at www.eatwholly.com.

About the Wholly Guacamole® Brand Annual Survey
In partnership with W5, the Wholly Guacamole® marketing team fielded a quantitative online survey between February 12 and 24, 2014. Resulting in 1,214 refrigerated dip consumers, between 25 and 50 years old.

About the Wholly Guacamole® Brand
Wholly Guacamole® brand is a brand of Fresherized Foods, one of the largest manufacturers of pre-prepared, guacamole for both retail and food service in the country. A global leader in food safety, quality and innovation, Fresherized Foods uses High Pressure Processing (HPP) — or Fresherized® technology—to create their line of Wholly™ products. For more information, visit www.eatwholly.com.

 

 

SOURCE Wholly Guacamole

CONTACT: Rachel Worthen, 214-443-7554, Rachel.Worthen@edelman.com

 


Food Trends: Soup and Salad

According to Technomic’s  “Left Side of the Menu: Soup & Salad Consumer Trend Report” soup and salad are both rising food trends.  Specific findings include:

  • More than two-fifths of consumers strongly agree that they visit certain restaurants specifically because they enjoy the soup (46 percent) and salad (43 percent) these restaurants offer.
  • Half of consumers (51 percent) say it is important that soup can be bundled with other items; 60 percent say the same regarding salad. Additionally, 58 percent of consumers even say that they are more likely to order soup as a combo meal than as a single item.
  • Fifty percent of consumers want to try new and unique soups. Further, more than a third (35 percent) of consumers say they purchase soup because they want to try new varieties; 21 percent say the same for salad.
  • Ethnic and innovative soups, such as Asian-style ramen and chilled varieties, are poised for growth, particularly among younger consumers. Kale, chopped and grain-based salads are trending forward at the restaurant-chain level and in the retail space.

February Food News

February is American Heart Month, dedicated to the serious matter of monitoring and taking care of our beating hearts. This is important because while heart disease has claimed fewer lives in recent years, it is still the nation’s number one killer — responsible for 616,000 deaths annually.

However, almost as if to prove that no good intention goes unpunished, February is also National Snack Food Month. And America truly “hearts” its snack foods. After the brief disappearance last year of Twinkies, there are again about 350 snack food manufacturers across the country in the $16 billion a year business of testing America’s willpower or lack of it.