Published on: April 14, 2014
• The New York Times
this morning reports that Kraft Foods is embarking on a makeover of its Maxwell House coffee brand, including "logos, packaging, new products, the brand’s presence in digital media and social media and advertising that carries the theme 'Say good morning to a good day.' The ad budget will also be increased substantially."
The story notes that while Maxwell House is one of three billion-dollar brands at Kraft (the others are Kraft cheeses and Oscar Mayer), but that the coffee brand has fallen behind Folger's in recent years.
“We’re making a commitment to consistency, but also to being contemporary, relevant for consumers who’ve loved the brand a long time, and giving the next generation of consumers reasons to embrace the brand," says Chris McClement, senior director for Maxwell House.
reports that Coldwater Creek, the women's clothing chain, has filed for Chapter 11 bankruptcy, with plans to close all its 365 stores within the next few months.
"While we are extremely disappointed with this outcome, the company's declining liquidity position and the challenging retail environment, together with the fact that we have exhausted all other possibilities, requires that we take this action,” says CEO Jill Dean.
• The Associated Press
reports that Subway has promised to eliminate an ingredient called azodicarbonamide from its bread by next week.
The story notes that the chemical "is approved by the Food and Drug Administration for use as a bleaching agent and dough conditioner. It can be found in a wide variety products, including those served at McDonald’s and Starbucks and breads sold in supermarkets. But the petition gained attention after it noted the chemical was also used to make yoga mats."
CMO Tony Pace tells the AP
that the phase out has been ongoing since late last year, but conceded that social media uproar over use of the chemical has hastened the pace of change.
• Business First
in Buffalo reports that "a new line of specially-crafted soft cheeses are on the shelves of Wegmans Food Markets including the 11 stores in the Buffalo Niagara region.
"The cheeses including Bries, Camembert and a bourbon-washed Pie d’Angloys come from Wegman’s just-opened 'Cheese Cave' on its suburban Rochester production campus. The first cheeses were due in all 83 of the chain’s stores this week and cap a research-and-development period that began more than one year ago … The research and technology behind the soft cheese production came from a partnership developed between Wegmans, Cornell University and Vermont Creamery as well its own affineur, or cheese expert, Eric Meredith."