Mailloux, Wright replace Dean Foods’ recent retirees
DALLAS Dean Foods announced last week that Pete Schenkel and Lewis M. Collens have retired from the company’s board of directors. Wayne Mailloux and Doreen Wright have since been elected to the vacated positions.
Schenkel was elected to the board of directors in January 2000 and became vice chairman in January 2006. Fellow retiree Collens served on the board of directors of the former Dean Foods from 1991 to 2001.
Prior to being elected, Wright worked for Campbell Soup Co. as CIO. Mailloux is expected to be a key asset during the company’s expansion over the next three to five years.
“Both are highly regarded business leaders with demonstrated track records of success in leading strategic business transformations. Wayne’s background in sales and distribution and Doreen’s background in technology transformation will be particularly valuable to our continued growth,” said Gregg Engles, Dean Foods’ CEO and chairman of the board.
Kellogg’s develops fiber guide for consumers
BATTLE CREEK, Mich. A recent survey by Kellogg’s revealed that 9-out-of-10 American adults and children do not have enough fiber intake in their diets. To help consumers better understand fiber and choose foods that offer its important health benefits, Kellogg’s has teamed up with Bonci to offer Fiber-pe-dia: A comprehensive look at fiber.
This online report provides consumers with knowledge they need to incorporate good sources of fiber into their diets. Fiber-pe-dia also clearly explains how fiber can be beneficial to a healthy weight, digestive health and heart health, as well as the important role fiber plays in helping to keep children’s digestive systems healthy so they can absorb nutrients. It is available online, along with other helpful tools, at www.kelloggsnutrition.com or www.fiber-pedia.com.
“The consumer confusion around fiber and whole grains is staggering,” says Nelson Almeida, VP global nutrition for Kellogg’s. “Survey results highlight the fact that even people who are trying to improve their diets may be failing to do so because of this confusion.”
Jelly Belly rolls out superfruits flavors
FAIRFIELD, Calif. The candy makers known for innovative jelly bean flavors have made history once again with the introduction of the Superfruit Mix, the newest flavors of Jelly Belly jelly beans.
The assortment includes acai berry, Barbados cherry, cranberry, blueberry and pomegranate made with natural flavors, real juices and colors derived from natural sources.
The Superfruit Mix supplies 25% of the daily value of Vitamin C. All five flavors are made with colors derived from such natural sources as purple carrot juice, black currants, grape skins and hibiscus. In addition, the company developed a new jelly bean recipe for this collection of flavors using tapioca syrup and evaporated cane juice, a less processed form of refined white sugar.
Jelly Belly beans are gluten-free, dairy-free, gelatin-free and certified OU Kosher. The new Jelly Belly Superfruit Mix will be released in 3-oz. and 5.75-oz. pouch bags, 12 per case this summer. Additional information is available from JellyBelly.com.