Hy-Vee boosts private label with cheap meal options
WEST DES MOINES, Iowa Hy-Vee has launched a new program that provides 30 recipes to feed a family for cheap. The “30 meals for $3 per serving” launch includes recipes for popular dinners such as ham and swiss quesadillas, bar-be-cue cheeseburger sliders and French dip sandwiches with au jus.
The recipes all include Hy-Vee brand ingredients such as Hy-Vee bakery buns, Hy-Vee canola oil, Hy-Vee salsa and Hy-Vee shredded cheese.
Campbell Soup selects Connolly, Britt as new executives
CAMDEN, N.J. Campbell Co. announced Friday its appointment of Sean Connolly as president of Campbell Soup USA and Irene Chang Britt as president of the company’s North America food service operations.
Connolly, 43, headed Campbell’s North America food service business for the past two years and has been part of the Campbell team since 2002. As president, Connolly will oversee the company’s U.S. soup, sauces and beverages business.
Britt, 45, will replace Connolly as president of Campbell’s North America food service unit. Britt worked for Kraft Foods for eight years, the most recent positions including senior vice president and general manager of the salted snacks division, before joining Campbell in 2005 as vice president and general manager of sauces and beverages.
The two positions will be effective Dec. 1.
Guiltless Gourmet founder introduces new 100 percent bean-based chip
AUSTIN, Texas Guiltless Gourmet founder and former chief executive officer Doug Foreman announced Monday an entirely new concept (and company) in the snack foods category‹Beanitos, the first 100-percent, bean-based chip. Full of natural protein and fiber, gluten-free and complete with a low glycemic, Beanitos offers a healthy alternative to many potato, corn, rice and wheat-based snack competitors.
The bean chips will be manufactured and distributed under the Right Brothers Foods, Inc. Bean Brand from their Austin, Texas-based headquarters beginning in early 2009 with their first line of multi-flavored black bean and pinto bean chips. Foreman predicts the company will add 50 new employees in the first half of 2009 and 450 within the next three years.
“I understand the mechanisms of launching and growing a successful food company,” Foreman said. “Now is the best time to introduce Beanitos to the marketplace. I developed this gluten-free, low glycemic product because of the widespread concern about the decline of Americans’ health as a result of the Western diet. But it was very important to me that the taste remains the top priority. Now consumers have a healthier choice in chips without sacrificing taste at all. There’s nothing else like it.”