In the Know: The Scoop on Ice Cream

A nationwide survey by Harris Interactive, Buffalo, has revealed interesting details about Americans' ice cream eating habits. Sponsored by Indiscretion Luscious Ice Cream, Akron, N.Y., the survey found that 70% of respondents admit to at least one ice cream indiscretion—be it eating the treat in bed, keeping a secret stash in the freezer or substituting the dessert for a meal.

In fact, 26% of respondents have indulged in ice cream instead of a meal, with 10% reporting they have had it in place of breakfast. Furthermore, 19% have eaten ice cream in bed, and 16% have taken extra servings when no one was looking.

Looking to “get the inside scoop on how Americans really experience their favorite ice creams,” the survey discovered that 22% of respondents share a single container with two spoons and a loved one, though 14% say they wait until they are alone before partaking.

While males aged 45 to 54 were most likely to eat straight from the carton (57%) and to sneak extra servings (22%), younger women aged 18 to 34 led the pack in indiscretions. Some 37% of this group have substituted ice cream for a meal, while 21% sneak extra servings, 13% keep an extra stash and 28% eat ice cream in bed.

According to Michael J. Griffin, senior product manager for Harris Interactive, “Ice cream indiscretions appear to be a part of life for most American adults. Though men and women are equally likely to commit these indiscretions, women generally kept up with or exceeded men's likelihood to commit some of the most interesting, more unusual ice cream indiscretions.”

It's What's for Dinner

On-the-go convenience continues to be a leading priority for consumers, according to findings in “What Do Americans Really Eat?” published by Information Resources Inc. (IRI), Chicago. The report is the latest in an IRI series exploring powerful consumer trends in the snack food industry.

“These study findings directly support the unprecedented change the snacking industry is experiencing as consumers increase their pace of life,” said Kim Feil, division president of worldwide innovation for IRI. “Snack and meal solution manufacturers are faced with the opportunity to completely redefine the American diet. To a large degree, snacks and meals have become interchangeable. Manufacturers who successfully position convenient solutions across eating occasions, and even day parts, stand to reap significant rewards.”

Of the 1,000 Internet-based respondents, approximately a third skips meals on a regular basis and opts for a snack instead. When they do enjoy a meal, respondents prefer to prepare the meal fresh at home, with quick and convenient preparation.

When selecting food items, speed and preparation top consumers' concerns, with portability and ease of consumption also ranking important. As IRI notes, “Busy lifestyles demand convenience and the increasing availability of convenient meal and snack solutions. Convenient meal and snack products show no signs of slowing growth. Convenient dinner solution sales have exploded, adding an average of over 385 million meals sold incrementally each year for the last seven years.”

Curiously, despite wide attention and interest in nutritional considerations, only 38% of respondents claim to avoid high-fat foods, and 42% believe they have balanced nutritional habits.

Sidebar: Watching the Watchmen

The Homeland Security Act of 2002 has led to a number of questions and concerns. Seeking to resolve some of these issues, Hogan & Hartson, LLP, Washington, recently issued “Food Industry and U.S. Homeland Security.”

The act has created a Cabinet-level Department of Homeland Security (DHS) and will merge certain functions of 22 existing federal agencies and nearly 170,000 government employees into the new department. Among these is the transfer of certain inspection duties—formerly the responsibility of the USDA's Animal and Plant Health Inspection Service (APHIS)—to DHS' Directorate for Border and Transportation Security. This new entity will absorb a variety of agencies, among them the U.S. Customs Service and Transportation Security Administration.

APHIS previously had been responsible for inspecting foods that contain meat and poultry, fruits, vegetables and other agricultural commodities. The transfer of these responsibilities may hold ramifications for food companies dependent on the import of ingredients and finished food products for sale in the U.S.

While no food-regulating authority shifts from the FDA, the act “directs the Department of Health and Human Services (DHHS) to coordinate or collaborate with DHS and other entities in areas such as research and information sharing. These provisions may affect FDA's food regulatory functions with respect to research on foodborne diseases and the sharing of certain types of data collected on domestic and imported food,” said the Hogan & Hartson report, which can be found at www.hhlaw.com.

One of the authors of the report will be speaking at the 2003 New Products Conference (www.Prepared Foods.com). Richard S. Silverman, senior partner, Hogan & Hartson, LLP, will present “How to Minimize Future Product Liabilities at the Product Development Stage.”

Sidebar: THE IN BOX

Riviana Foods Inc., Houston, has signed an agreement to pay approximately $24 million to acquire substantially all of ACH Food Companies', Memphis, rice specialties business.

Balchem Encapsulates, New Hampton, N.Y., has named Peter Zambetti national sales director for nutrients.

Chr. Hansen Inc., Milwaukee, has named Kristin Gross sales manager for human health and nutrition.

Fortitech Inc., Schenectady, N.Y., announced that BASF's human nutrition premix business and customers in the Asia Pacific region, Kuala Lumpur, Malaysia, have transferred to Fortitech.

Coca-Cola, Atlanta, elected Gary Fayard and Jose Octavio Reyes as executive vice presidents, Clyde Tuggle and Sandy Douglas as senior vice presidents, and Steve Vondehaar as a vice president.

Eastman Chemical Company, Kingsport, Tenn., has a newly dedicated manufacturing line for the production of its NuTriene tocotrienols.

Tyson Foods, Springdale, Ark., promoted Dick Bond to president and chief operating officer.

Hershey Foods Corp., Hershey, Pa., promoted Patricia C. Mooney to vice president of organization effectiveness.

Primera Foods Corp.'s, Cameron, Wisc., egg products facility in Perham, Minn., was presented with the Gold Standard Certification from the American Institute of Baking, Manhattan, Kansas.

The Nestle Beverage Division of Nestle USA, Glendale, Calif., has named Allen Industries as the master distributor of Nestle bulk coffee and tea extracts for North America.

D.D. Williamson, Louisville, Ky., promoted G. Campbell Barnum, Jr., to global vice president of sales and marketing.

The Institute of Food Technologists (IFT), Chicago, has announced that Daniel E. Weber will retire as executive vice president effective September 1.

Silliker Inc., Homewood, Ill., named Dr. Ann Marie McNamara vice president of food safety and scientific affairs.

Baptista's Bakery Inc., Milwaukee, appointed Thomas E. Howe president.

AB Enzymes America, Fort Mill, S.C., has opened a new, expanded U.S. base of operations in Fort Mill.

Nutraceutical Clinical Laboratories International Inc.'s, St. Petersburg, Fla., NuPreserv manufacturing facility has received a "superior" rating from the American Institute of Baking, Manhattan, Kansas.

Thiel Cheese & Ingredients LLC, Hilbert, Wisc., named Josiah H. Carne as president and chief operating officer.

U.S. Nutraceuticals LLC, Eustis, Fla., has obtained two certifications for its Florida manufacturing facility—certified as kosher by the Kosher Supervision of America, and as an FVO International Federation of Organic Agricultural Movements compliant organic processor.

Novozymes North America, Franklinton, N.C., promoted Kim L. Webster to business development manager for fats & oils.

Monsanto, St. Louis, has won government approval for the sale of genetically altered corn designed to combat corn rootworm disease.

Spepper LLC, Denver, has released its flagship product—Spepper, a proprietary blend of salt and pepper in the same shaker.