Consumers are confused enough, but now a viral e-mail sent across the U.S. is creating consumer confusion about the content of barcodes and potentially harming American companies, according to GS1 US, the standards organization, based in Lawrenceville, N.J., reports Supermarket News
 

The first three digits” of a product’s barcode always indicate the product’s country of origin, according to the e-mail, which encourages consumers to make their buying decisions based on these numbers. GS1 US, as the administrator and sole source of Universal Product Code barcode prefixes in the U.S., warns that consumers heeding this faulty advice are being misled and could unintentionally “boycott” products they would otherwise choose to support. “Although the first few digits of a barcode — what we call a company prefix — can indicate the country in which a barcode was issued, it tells you nothing about where the product was made,” said Bob Noe, chief customer officer for GS1 US, in a statement. “The claim is somewhat grounded in reality, but just enough to be dangerous, even if you’re reading it correctly, which is not a safe assumption.”

The email claims that barcode prefixes on American-made products will start with a 0 or 1, but in fact they might begin with any digit for a number of reasons. A consumer following the advice of the e-mail to read barcodes and “buy American” could inadvertently avoid buying a product “as American as apple pie,” said GS1 US.

Incoming Unilever CEO Paul Polman and current CEO Patrick Cescau were in the Taj Mahal hotel in Mumbai when it was attacked by terrorists last week, trapped there for hours until rescued in the wee hours of Friday morning by police and firefighters, reports AdAge.com.

Unilever executives, there for a dinner to bid farewell to Cescau and welcome Polman, were told to lie flat on the floor of the banquet room during the first hour of the attack. A window was broken to let in air after the room filled with smoke. The Economic Times of India reported that senior personnel from Unilever and some former colleagues were in constant contact by mobile devices and tried to help arrange their rescue.

India long has been Unilever's biggest developing market, and the company has long been the biggest multinational player there in package goods, with annual sales of more than $4 billion.

Cescau and Polman left Mumbai shortly after their rescue, said Unilever spokesman Trevor Gorin. "It was a pretty narrow escape is how I would characterize it." 

Thanksgiving spending will decline this year according to Los Angeles-based IBISWorld, an independent publisher of business research.  With the financial crisis looming, the 155 million American households celebrating the holiday will only spend $28.5 billion this year - down 3.4 percent from 2007 - 90 percent of which will be spent on food alone.

Home cooking is on the menu this year. Thanksgiving food consumed outside the home grew 36 to 43 percent from 1980 to 2006, respectively. But since then, families have shied away from restaurants in favor of home-prepared meals; a trend expected to continue as tough economic conditions strain American budgets.

With around 275 million turkeys raised this year - up 1.1 percent from 2007 - certified organic turkeys will account for just over half of total domestic turkey production. Minnesota, North Carolina, Arkansas, Virginia, Missouri and California contribute to 64 percent of domestic production. And this year the U.S. will produce 700 million pounds of cranberries (up 1.5 percent); 1.65 billion pounds of sweet potatoes (up 3 percent); 1.1 billion pounds of pumpkins (up from 1 billion); 1.9 bushels of wheat (up 5.5 percent); and 850,000 tons of snap green beans (up 1 percent).

All of us at Food Processing wish you a joyful, healthy Thanksgiving.

Only 30 percent of households will actually prepare a turkey on Thanksgiving Day, but 82 percent of consumers eat it, according to The NPD Group. NPD finds that typically two households are the guest of another household on Turkey Day, which amounts to an average of nine people at each Thanksgiving table.

“This has been a hectic year and a time of high anxiety, and contrary to popular belief, people don’t turn to food for comfort, they turn to other people,” says Harry Balzer, chief industry analyst and vice president at NPD. “I expect a larger crowd around America’s Thanksgiving tables this year.”

According to Balzer, the standard food fare of turkey, potatoes, vegetables, pie, stuffing, fruit, rolls, salads, and bread will grace tabletops this year. He also points out that the consumption of pumpkin pie on this holiday will make it the second most popular pie in America for the year. Apple pie is number one because people eat it more often.

“With all these great foods and someone else preparing the meal, you’ve got to be thankful,” says Balzer. “But remember that just because you didn’t prepare the meal, doesn’t mean you get away with not cleaning up.”

As the sweetener industry seeks natural sweeteners with lower caloric value and glycemic index than sugar, and perceived "safer" artificial sweeteners, stevia products are poised to make a splash, according to "Trends in the U.S. Market for Sugar, Sugar Substitutes and sweeteners," a report by Packaged Facts, which projects the market will grow to $3.2 billion by 2012.

The composition of the market may shift with the introduction of stevia extracts, continued growth of the organic and less-refined sugar categories, and the decline of saccharin.

Stevia is the wild card. Made from the Stevia or sweetleaf plant, it is a natural but non-nutritive high-intensity sweetener with up to 300 times the sweetness of sugar, making it extremely desirable in the low-calorie food and beverage market. Stevia and its derivatives are being used in foods and beverages in many countries but currently only approved for sale as dietary supplements in the U.S.

However, there are industry expectations for GRAS approval in the U.S. for a pure form of stevia for use in food and beverages, which could go a long way to combat the obesity problem. Applications are in place for patent protections for a derivative developed jointly by Coca-Cola and Cargill, under the brand name Truvia, as well as one developed by PepsiCo and Merisant Co., under the PureVia brand name. GRAS approval is expected momentarily.

Reuters reported this morning that PepsiCo. is poised to launch three flavors of zero-calorie SOBE LifeWater drinks when U.S. regulators approve the plant-based sugar substitute for use in bottled drinks. The company already sells a successful stevia-sweetened drink in Peru made under the PureVia brand.

Manufacturers continue to embrace the health trend, with healthy ingredients such as omega-3 and probiotics featured in an array of foods recorded by Datamonitor’s Productscan.

Zukay Live Foods introduced Zukay Live Foods Probiotic Ketchup, which contains a symbiosis of live cultures with fresh raw ingredients in a non-dairy base, is 100% natural with no chemicals or preservatives, and is described as being a perfect balance of not too sweet and not too sour. Zukay also introduced Zukay Live Foods Probiotic Salsa Viva, in both mild and hot varieties in the U.S. The mild variety is said to be a mellow, fresh tomato blend with a more American flavor profile, while the hot variety is "a spicy, lively Mexican style blend with Serrano chilies, cilantro and lime juice."
 
Meanwhile, omega-3 continues to be added to an increasing array of foodstuffs, including Crisco Puritan Canola Oil. Introduced to the U.S. market by J.M. Smucker Co., it is promoted as the first canola oil with omega-3 DHA, which the company describes as being the most complete form of omega-3. Another U.S. entry is Hearts&Minds Peanut Butter, described as the first on the market to contain omega-3 and olive oil, which appears to be a unique combination in a peanut butter product. Also tagged as better-for-you is Enjoy Life Natural Brands' Enjoy Life Boom Choco Boom Bar. Touted as the first allergy-friendly chocolate, the bars are said to be dairy-, nut-, soy- and gluten-free, as well as being free from egg, soy, fish or shellfish. The company appears to have gone to great lengths to ensure that this new chocolate bar is free from potential allergens.
 
Nestle introduced a novel chocolate bar in Japan that is designed to be mailed. The KitKat Kit Mail consists of four chocolate bars contained within a square box that includes a space for writing the recipient's name and address, as well as a message. The product is marketed as being a novel alternative to a birthday greeting, but could catch on as a unique present for a variety of occasions.
 
 

Hispanic adults are twice as likely as non-Hispanics to reward their children’s good behavior with salty snacks (41 percent versus 19 percent), according to a study by Chicago-based Mintel. At the same time, salty snack consumption among Hispanic adults is low, possibly due to traditional food preferences. Of five snacks—potato chips, pretzels, popcorn, nuts and corn/tortilla chips/cheese snacks—only 65 percent of Hispanics, the largest growing population of the U.S., report eating three or more regularly (versus 80 percent of the general population). Other findings include: Hispanics emphasize mealtime, and snacks are often perceived as appetite-spoilers; they are more interested in packages with “small portions” than the general population; frozen snack usage is extremely low among less acculturated Hispanics, but more acculturated Hispanics eat them at the same rate as other Americans; and Hispanic children show higher preference for healthy snacks like yogurt, cheese, raw veggies and nuts than non-Hispanic children.

It’s important to not view Hispanics as one homogenous group. “Understanding acculturation and how Hispanics differ from one another is key for companies hoping to tap into this rapidly growing market,” says Leylha Ahuile, multicultural expert at Mintel. “Even among Hispanics, we see huge variety in snacking, eating and drinking tendencies.”

Soda fountains could be a lot more fun in the near future. Coca-Cola Co. is testing new fountain machines that can dispense 100 different beverages in about the same space as the traditional eight-nozzle design. The new dispenser works by using highly-concentrated ingredient packs that are about as easy to change as print cartridges, according to a Coca-Cola press release. If marketed, the new design would allow Coke to sell many more of their beverages in concentrate form – including their full Zero and Fanta lines – and create room for independent beverage brands. And think what creations consumers can initiate in foodservice venues.
 

A survey by Troy-based Clear Seas Research on October 13th, indicated food industry insiders expressed concern over the impact of the current credit crisis -- both on their companies and on the food/beverage industry as a whole. While some believe the credit crisis will have "very little" or "no impact," most (74 percent) anticipate "moderate" to "great impact" on their company's business/operations.

On a macro-level, most (82 percent) believe that the current economy will have a "direct impact on the overall food and beverage industry." At the individual company level, insiders express concern with liquidity (daily working capital) and their company's ability to make purchases, and 73 percent anticipate increased/further industry consolidation in response to current economic times.

Insiders expect the "foodservice" segment to be most negatively impacted by current economic conditions, while "meat/poultry/seafood" and "retail" also are expected to struggle.
 

The Almond Board of California (ABC) is challenging food industry professionals to develop creative almond snack recipes specifically designed to satisfy a guy's "game day" appetite. Why men? Research shows that men in North America are in search of more exciting food experiences when they dine out, and that they are interested in making healthier menu choices ... two areas where almonds naturally excel. Additionally, Mintel Menu Insights reports that snack foods are among the top eight trends poised to transform American restaurant menus this year.

Submissions accepted through November 15, 2008.

For contest rules and entry details, visitwww.almondsadd.com