CFO introduces Ontario Artisanal Chicken program

Chicken Farmers of Ontario (CFO) has provided conditional approval for the first group of farmers under the new Ontario Artisanal Chicken program. These farmers will be supplying up to 3,000 chickens each year to a diverse range of niche consumer markets from local farmers’ markets to regional specialty retailers and restaurants. The Artisanal Chicken program was introduced by CFO in 2015 to help meet select, unmet and emerging consumer markets for chicken in Ontario.

Despite the program being in its first year, it has received more than 100 farmer applications, from across the province, to grow in 2016. All of these applications have been or are currently being reviewed to determine whether they meet the program requirements. Farmers accepted into the Artisanal Chicken program outline their growing method, processing plans and target markets and meet all On-Farm Food Safety Assurance Program and Animal Care Program requirements.

“The Artisanal Chicken program demonstrates CFO’s strong commitment to meeting its mandate to address both new and emerging consumer markets for chicken in Ontario,” said Henry Zantingh, CFO chair. “We are extremely excited to be helping launch the first group of Artisanal Chicken farmers in Ontario and are very pleased that so many new farmers continue to express interest in seeking out underdeveloped local markets for chicken.”

“The quality of the applications we received have helped validate the need for a program which helps unleash the entrepreneurial energies of potential chicken farmers across the province,“ said Rob Dougans, president and CEO of the association. “We expect the number of applications will grow over the coming years as farm and food retail entrepreneurs focus on supplying the increasing range of local and specialty markets for chicken of all kinds across Ontario.“ 

Following a preliminary inspection of their premises and an in-depth review of their growing and marketing plans, 24 farmers have received conditional acceptance into the Artisanal Chicken program so far. This group was selected from among those looking to begin growing in early 2016. Other applicants looking to start their growing season later in the year are still under active review and are expected to be approved in the coming weeks.

Most Americans have misperceptions about chicken and hormones

The National Chicken Council (NCC) has released findings from a national survey on consumers' perceptions about chicken production. The study reveals that nearly 80 percent of Americans mistakenly believe that chicken contains added hormones or steroids, when in fact no chicken sold or raised in the U.S. is given hormones or steroids. Consumers are not able to easily access facts on chicken production. ORC International conducted the survey with 1,011 adults aged 18 years or older. It was fielded Sept. 17-20 and has a margin of error of +/- 3.1 percent at the 95 percent confidence level.
According to the survey, 68 percent of Americans believe that the media portrays the care of chicken negatively, highlighting the need for chicken producers to engage in more conversations with consumers about where their chicken comes from. The survey uncovered many concerning assumptions about the care and safety of chicken, including:
MISPERCEPTIONS

1. A majority (78 percent) believe chickens are genetically modified.
2. A majority (77 percent) believe chicken contains added hormones or steroids.
3. Nearly three-quarters (73 percent) believe antibiotics are present in most chicken meat.
4. More than two-thirds (68 percent) believe most chickens raised for meat are raised in cages.

REALITY

1. There are no genetically modified chickens. Over the years, chickens with the healthiest growth and size have been selected for breeding – and are fed, housed and raised well. The result is a larger, healthier bird.
2. No chicken sold or raised in the U.S. is given hormones or steroids. In fact, the USDA has banned all hormones and steroids in poultry since the 1950s. Good breeding, proper nutrition, care by a veterinarian and better living conditions all contribute to the healthier growth of birds.
3. Any meat from chickens sold in the U.S. is free of antibiotics. The USDA regulates withdrawal periods to ensure no meat bought in-store contains antibiotics or antibiotic residue from animals that may need medicine.
4. No chicken meat you buy is raised in a cage. The majority of chickens raised for meat in the U.S. live in large, open structures called houses where they are free to walk around.

In an effort to recognize and respond to these concerns, NCC has launched Chicken Check In, which provides real answers to questions about chicken production in the U.S., and gives Americans a close look at the lives of the birds and how they get to our tables every day.
"We take pride in the care of our chickens, but we know it's on us as an industry to do a better job of providing more information on how our food gets from farm to table," said Tom Super, spokesperson for the NCC. "Food is an emotionally-charged topic, and with conflicting information readily available online and on social media, it's understandable people are concerned. We invite consumers with open arms to come and take a look at the work we're doing to progress as an industry in providing safe, healthy and sustainable food."
For more information on the survey, go to www.ChickenCheck.in

Free video of 'Poultry & The Hormone Myth' available

As a follow-up to the National Chicken Council’s new national survey regarding consumers’ perceptions about chicken production that revealed nearly 80 percent of Americans mistakenly believe that chicken contains added hormones or steroids, USPOULTRY is reminding members, producers, allied industry and industry stakeholders that its “Poultry & The Hormone Myth” video is available, free of charge on its YouTube page. The video explains the scientific, economic and legal reasons hormones are not needed or used by the U.S. poultry industry.

“USPOULTRY has both a short and long version of the video. The short version is precise and gets to the gist of the video’s message in about two minutes. We wanted to make sure that when a consumer does a web search on this topic, we have a concise video that dispels this false presumption. The long version provides more detail for those who are interested,” commented John Starkey, president of USPOULTRY.

The long version of the video can be viewed on YouTube by clicking here. The short version can be viewed by clicking here. To order a DVD of the video, click here.

FPBS for purchase under feeding programs is available

Hormel Foods Corporation has announced the availability of fortified poultry-based spread (FPBS) for purchase under Title I for U.S. Department of Agriculture (USDA) feeding programs and Title II for U.S. Agency for International Development (USAID) programs. FPBS yielded promising results in nutrition research. The product was designed by Hormel Foods and was created to help address malnutrition in children.
FPBS is used as an ingredient that blends easily into customary diets, and the fortification can be customized to meet the needs of the recipient population.
For example, the product was tailored to meet the specific micronutrient needs of children in Guatemala based on findings from earlier research conducted by Hormel Foods (known as Project SPAMMY^®). In a public/private partnership jointly funded by Hormel Foods and the Micronutrient-Fortified Food Aid Products Pilot (MFFAPP), administered by the USDA’s Foreign Agricultural Service under the McGovern-Dole International Food for Education and Child Nutrition (McGovern-Dole) Program, this latest research demonstrated the benefits of supplementing traditional diets with high-quality protein and micronutrients. During the trial, more than 160 preschool-age children in Guatemala ate either a fortified or unfortified version of FPBS on school days over a 20-week period. The fortified version contained the addition of several micronutrients, such as vitamins D and B12, which are important nutrients for children, but are deficient in this area of the world. Both versions were identical in protein, calories and fat.
The study revealed:

• All participants showed greater-than-expected improvement in cognitive scores
• There was a 44 percent reduction in the number of school days missed due to illness
• Children receiving the fortified version of the product showed statistical improvements in vitamin D and B12 levels
• A positive correlation was found between increase in cognitive gain scores and vitamin D concentrations in the treatment group

“It is encouraging to see these results and the success that FPBS is having in improving the lives of so many children in need,” said Kevin L. Myers, Ph.D., vice president of research and development at Hormel Foods.
Dr. Noel W. Solomons, scientific director for CeSSIAM, a partner in the project stated, “The findings revealed the magnitude of deficiencies of two vitamins – D and B12 – in young Guatemalans, and FPBS has outstanding potential to address this situation when it is incorporated into meals fed to children.”
Hormel Foods has been working with partners in Guatemala since 2008 to provide FPBS to malnourished children and donated 2.5 million cans of the protein-based item in 2014.
“Every time I return to Guatemala it is amazing to see the growth of this project and the positive contribution the product is making in the lives of so many,” said Jeffrey M. Ettinger, chairman of the board and chief executive officer at Hormel Foods. “We are encouraged by the success thus far and are excited about the potential of FPBS to help improve the lives of children and families.”

15 Church’s Chicken restaurants closed in Oklahoma

Fifteen Church’s Chicken restaurants in Oklahoma’s two most populous markets have been closed by the Oklahoma Tax Commission, which says the owner of the closed restaurants has not been paying sales taxes.
The restaurants, which are franchised by the Tulsa-based Reciprocity Restaurant Group, are located in the cities of Tulsa, Oklahoma City, Midwest City, Sapulpa, Broken Arrow, Sand Springs and Owasso. Midwest City is a suburb of Tulsa, while Sapulpa, Broken Arrow Sand Springs and Owasso are suburbs in the Tulsa metropolitan area.
Reciprocity Restaurant Group, according to a Tulsa World report, owed the state $434,583.78 in overdue tax and interest from February and April through August.
Founded in 1952 in San Antonio, Texas, there are now more than 1,600 Church’s quick service restaurants across the United States and 24 other countries, although the stores outside of the United States are known as Texas Chicken. Many of those restaurants are owned by franchisees.
The Church’s Chicken chain, one of the United States’ largest quick service restaurant chains specializing in chicken, in 2009 was sold by Islamic investment group Arcapita to the San Francisco-based Friedman Fleisher & Lowe for an estimated price of $390 million. The restaurant chain is now headquartered in Sandy Springs, Georgia.

Kraft Heinz ordered to honor contract for turkey sales

A Pennsylvania judge has ordered the Kraft Heinz Food Company to provide meat processor Mrs. Ressler’s Food Products with 36,000 pounds of fresh turkey breast meat twice a week for the remainder of the 2015 contract earlier signed by the two companies.
Kraft Heniz had notified Mrs. Resslers that it had to reduce its sales of turkey breast because of shortages brought on by the 2015 avian influenza outbreak, reported the Post-Gazette. However, Mrs. Resslers argued that Kraft Heinz was using avian influenza as an excuse to not honor its contract.
Court documents state that Mrs. Ressler’s and Kraft entered a contract in late 2014 that stated Kraft would provide more than 4 million pounds of turkey breast meat throughout 2015. The deal was reached before Kraft was purchased by H.J. Heinz and the Kraft Heinz Food Company was formed.
In May, according to court documents, Kraft asked Mrs. Ressler’s if it would consider selling back some of the raw turkey breast, but company officials refused. Later that month, Kraft notified H&H Trading, the company that had brokered the deal, that it was reducing its delivery of turkey breast because of the avian influenza situation.
The complaint stated that Kraft promised to make up the deliveries at a later date. However, in September, Kraft Heinz told H&H that it would be suspending all sales of breast meat indefinitely, court papers said.
Mrs. Ressler’s contended it had to notify customers that it couldn’t supply them with finished turkey products, and without that supply from Kraft Heinz, Mrs. Ressler’s could face as much as a 25 percent loss of business. Mrs. Ressler’s also had to discontinue at least six lines of turkey products, court documents stated.
The ruling was made by Common Pleas Judge Patricia A. McInerney.

Chicken restaurant chain Bojangles’ files for IPO

Quick service restaurant chain Bojangles’ has filed for an initial public offering (IPO), with plans to list on the NASDAQ exchange under the symbol BOJA.
No pricing terms regarding the Bojangles’ IPO have yet been released.
The chain, which specializes in chicken dishes and biscuits, currently has 622 restaurants in the United States and Honduras. The company is based out of Charlotte, North Carolina, and was formed in 1977 by Jack Fulk and Richard Thomas. The duo had the ambition of developing a quick service restaurant chain based on three attributes: a distinctive flavor profile, wholesome and high-quality products made from scratch, and a fun, festive restaurant design with fast, friendly service.
According to a Forbes report, Bojangles’ company restaurants generated a total of $406.8 million in revenue in 2014 while franchise locations brought in $628.6 million. Company-wide net income was $26.1 million. The company’s 368 franchises also contributed $23.7 million in franchise royalties. In the fourth quarter same store sales grew 7 percent.
The company has stated that it credits much of its recent financial success to the breakfasts that are served at its restaurants.
“Our strong breakfast results make us a leader in the fastest growing daypart in the industry,” the company stated. “We believe breakfast has broad customer appeal and is the most habitual daypart, which drives repeat business and customer loyalty.”

Jennie-O Turkey Store profits up 56 percent in first quarter

Hormel Foods on February 19 reported a strong first quarter for fiscal year 2015, anchored by the success of its subsidiary, Jennie-O Turkey Store. The Jennie-O Turkey Store segment saw its operating profit increase 56 percent, with volume up 9 percent and dollar sales improving 10 percent.
Overall, Hormel’s profits rose 21 percent when compared to the first quarter of fiscal year 2014, while achieving record sales of $2.4 billion, an improvement of 7 percent.
 “We are off to an excellent start to our fiscal year with double-digit earnings growth and record sales in the first quarter,” said Jeffrey M. Ettinger, Hormel Foods chairman of the board, president and chief executive officer. “Jennie-O Turkey Store increased operating profit by 56 percent, with strong value-added product sales growth, robust turkey markets, and favorable input costs.”
While Ettinger was pleased with the performance of Jennie-O Turkey Store during the first quarter, he was also cautious when looking forward to the remaining three quarters.
“We expect our Refrigerated Foods, Jennie-O Turkey Store, and International value-added businesses to continue to drive results throughout the year, benefitting from strong demand and lower input costs. Jennie-O Turkey Store will likely experience less favorable commodity meat markets offsetting some of those gains as the year progresses,” said Ettinger.

Chick-fil-A tops Consumer Reports chicken QSR poll

Chick-fil-A is the most popular quick service restaurant (QSR) that specializes in chicken in the United States, according to a readership poll conducted by Consumer Reports. Meanwhile, KFC was rated the lowest in the chicken QSR category.
Those polled were asked to rate listed restaurants on a scale from 1 to 10, with 10 being the best tasting.
Chick-fil-A received an average score of 8.1, while KFC had the lowest score at 7.1.
Listed near the top among chicken QSRs were El Pollo Loco, Popeyes Louisiana Chicken and Boston Market, which all scored a 7.7. Bojangles received an average rating of 7.6, while Zaxby’s and Church’s each were given average ratings of 7.3.
Consumer reports also surveyed readers for the best QSRs for hamburgers, burritos, and sandwiches and subs.
Hamburger restaurants rated
The Habit Burger Grill topped the hamburger QSR list with a rating of 8.1, while McDonald’s was the lowest rated at 5.8.
Who has the best burrito?
Chipotle Mexican Grill was the top-rated place for burritos, earning a score of 7.8, while Taco Bell was rated the lowest at 6.3.
Choices for sandwiches and subs
Portillo’s Hot Dogs topped the sandwiches and subs list with an 8.5 score, the highest overall rating among all restaurants. Au Bon Pain had the lowest score for sandwiches and subs at 7.0.

Yum! Brands opening new chicken QSR Super Chix

The Super Chix menu includes chicken sandwiches, chicken tenders and fries. Super Chix is opening April 9 under the ownership of Yum! Brands.
Yum! Brands, the parent company of KFC, Pizza Hut and Taco Bell, is introducing a new quick service restaurant (QSR) brand which claims to be the home of "The Last True Chicken Sandwich." The restaurant, known as Super Chix, will open its first location on April 9 in Arlington, Texas.
While KFC offers a broad array of chicken products, Super Chix will have a more scaled-down menu. Super Chix chicken product offerings are limited to chicken sandwiches and chicken tenders. The sandwich is offered plain, with cheese, and with cheese and bacon. The tenders are offered in three-piece, four-piece and six-piece servings. Chicken sandwiches and tenders are also the main entrée in kids' meals. According to the Super Chix website, all Super Chix chicken is marinated daily, then hand-breaded and cooked in 100 percent refined peanut oil. The chicken contains no monosodium glutamate (MSG), high-fructose corn syrup (HFCS) or phosphates.
Super Chix also serves fries, frozen custard, soft drinks and salads. Additionally, the restaurant provides catering services.
Super Chix and KFC are owned by the same parent company, but the two restaurants operate separately from each other. While the opening of Super Chix has been described by some as a Yum! Brands response to counter Chick-fil-A, which recently surpassed KFC as the biggest selling chicken QSR in the United States, a Yum! Brands spokesperson has dismissed that suggestion.
"This concept is not being considered to go up against U.S. competitors. It is being considered for international purposes," Yum! Brands spokeswoman Virginia Ferguson told the Dallas Morning News.

Egg product demand up as breakfast menus expand, Cal-Maine CEO says

The demand for egg products has been very strong so far in 2014, thanks to expanded breakfast menus at quick service restaurants, said Dolph Baker, CEO of Cal-Maine Foods.  Baker addressed the demand for egg products March 13 during the UBS Global Consumer Conference.
Baker said he and others at Cal-Maine Foods have noticed the trend of increased demand for egg products, thanks to new breakfast items at quick service restaurants. He specifically mentioned McDonald's, which has introduced a new line of egg white breakfast sandwiches.
"The demand has been up. There's no question about it," Baker said.
Baker estimates that at the present time about 32 percent of all eggs produced go into egg products.
Baker was joined at the UBS Global Consumer Conference by Tim Dawson, chief financial officer of Cal-Maine Foods. Cal-Maine Foods is the largest egg producer in the United States.

Register for webcast on how to build consumer trust in poultry

Join us for a webcast in which poultry industry stakeholders examine consumer attitudes about poultry and the challenge of building consumer trust. Where does poultry stand with consumers and what must be done to strengthen their trust in poultry and the companies that produce it?
Presented by WATT Global Media and sponsored by Zoetis, the panel discussion is scheduled for Thursday, April 10, 9 a.m. CT / 10 a.m. ET. Register to attend.
Panelists will address issues involving:

• Corporate social responsibility
• Food safety
• Animal well-being
• Transparency in processes and products
• Food labeling
• Antibiotics
• Third-party inspection
• The role of brands and consumer education
The panelists
• Dr. Bruce Stewart-Brown, Senior Vice President, Food Safety, Quality and Live Operations, Perdue Farms, is responsible for the food safety, quality and live operations for Perdue Farms and the Perdue and other Perdue company brands.
• Dr. Michael Doyle, Director, Center for Food Safety, University of Georgia, is Regents Professor of Food Microbiology at the College of Agricultural Sciences, University of Georgia.
• Mr. Alan Sterling, Director of Marketing, Wayne Farms, is responsible for marketing at the nation's sixth largest broiler producer.
• Dr. Carl Heeder, Senior Technical Service Veterinarian, Zoetis, has veterinary experience at Jennie-O Turkey Store and Michael Foods in the turkey and commercial layer businesses.
• Mr. Rich Kottmeyer, Managing Director, Strategic, a food, agricultural and retail consultancy, consults for Accenture in global agriculture and food production with an emphasis on customer experiences and interaction.

Sonic Drive-In strengthens premium chicken lineup with new Honey Mustard & Swiss Chicken Sandwich

Sonic Drive-In is taking another step in its ongoing pursuit of providing flavorful sandwiches using superior ingredients as it introduces the new Honey Mustard & Swiss Chicken Sandwich and announces the return of the Asiago Caesar Chicken Club Sandwich to its premium chicken lineup. Each sandwich features Sonic's unique combination of tangy sauces and savory cheeses, made specifically for customers who crave these classic flavors.
"Sonic customers enjoy our premium chicken sandwiches, but sometimes they crave different flavors, like the new Honey Mustard & Swiss Chicken Sandwich," said James O'Reilly, chief marketing officer for Sonic. "They enjoy trying unique flavor pairings, and we will continue to build on our diverse menu while offering the quality you might associate with a sit down restaurant in a quick service format."
Effective February 18, Honey Mustard & Swiss Chicken Sandwiches are available with 100 percent all-white meat grilled or crispy chicken breast on a soft, whole grain ciabatta bun (offering 10 grams of whole grain) with fresh lettuce, a hand sliced tomato, Sonic's tangy honey mustard sauce and mild Swiss cheese to pack even more flavor. The Asiago Caesar Chicken Club Sandwich is also available grilled or crispy on a whole grain ciabatta bun but features the distinct taste of Asiago cheese, savory bacon and Sonic's signature Caesar dressing.
"We worked with many different ingredients to develop a lineup of premium chicken sandwiches that appeal to the varying tastes of our customers," said Chef Claes Petersson, vice president of product innovation at Sonic.
"The tangy and savory flavors of the new Honey Mustard & Swiss Chicken Sandwich perfectly complement our premium 100 percent all-white meat chicken breast in a way our customers will love. Because we are all about customization at Sonic, I like to add crispy bacon to take it to another level."

Ball Park launches new line of turkey patties

Ball Park has added more turkey to its product line, launched a new line of launching Flame Grilled Turkey Patties. The patties are available in two varieties: flame grilled turkey and flame grilled turkey with cheddar and jalapeño.
Ball Park Flame Grilled Turkey Patties are fully-cooked and ready straight from the microwave in just minutes, providing that juicy, flame-grilled taste, with no grill required. Containing fewer calories, no preservatives or artificial flavors, and 17 grams of protein, the Ball Park Flame Grilled Turkey Patties are a convenient and high-quality option making it easy to enjoy the taste of a grilled burger any time of the year.
"Ball Park Flame Grilled Patties were launched to help meet the needs of consumers looking for convenient foods that are great-tasting, bold and juicy," said Kristin Kroepfl, director of marketing, Ball Park brand. "After seeing a positive response following the launch of Flame Grilled Beef Patties, we were excited to introduce new turkey varieties. The new Flame Grilled Turkey Patties are an excellent source of protein and provide burger lovers with a delicious, quality meal that's ideal for anytime, especially those guy time occasions."
The new Flame Grilled Turkey and Flame Grilled Turkey with Cheddar & Jalapeño varieties are the first Turkey Flame Grilled Patty offerings from the Ball Park brand and join the popular product line-up which currently includes Beef, Beef & Onion and Beef & Cheese. Packed with bold flavor, the new Flame Grilled Turkey Patties are the ideal game-day snack or anytime guy food.
Available in resealable six count packages, Ball Park Flame Grilled Turkey Patties can be found in the frozen food aisle of grocery stores nationwide beginning this month and are priced the same as the Ball Park Flame Grilled Beef Patties at a suggested retail price of $8.29 per package.

Norbest helps foodservice operators succeed with launch of new industry-focused website

American turkey producer Norbest has completed its new website devoted exclusively to helping the foodservice industry enjoy even greater success. Unveiled in January 2014 , the Norbest foodservice website is a veritable feast for restaurants, delis, institutional cafeterias and other high-volume venues as they seek to satisfy growing legions of health-conscious customers seeking to feature traditional, flavorful turkey dishes on their menus.
A rich repository of product information, recipes and more
The site will help chefs develop exciting new menu items by putting detailed product information-features, benefits, cooking instructions, nutrition facts and more - right at their fingertips, along with recipes guaranteed to pique diners' appetites. In addition, foodservice professionals will be able to find extensive product support in the form of care and handling instructions, downloadable brochures and spec sheets, along with answers to frequently asked questions.
A source for important channel trends
Norbest's new site will also help foodservice operators keep their menus and venues on the cutting edge through information on the latest channel trends. Here, single- or multi-unit operations, caterers, colleges and universities and other segments can gather a wealth of ideas from some of the industry's most respected sources.

Cargill introduces premium turkey burger line

To meet consumer demand in the growing turkey burger category, Cargill's Honeysuckle White and Shady Brook Farms brands are introducing six varieties of premium frozen turkey burgers that are currently rolling out nationwide. This line of turkey burgers will be supported by a consumer marketing program during the important 2014 U.S. grilling season from Memorial Day through Labor Day.
Under development for more than a year, and supported by extensive consumer research, the Honeysuckle White and Shady Brook Farms product development team focused on consumers' desire for a premium quality, branded, frozen turkey burger available in a variety of flavors. The new line of turkey burgers includes familiar flavor favorites including seasoned, ready-to-season, seasoned white meat, in addition to unique flavors such as Swiss/bacon/onion, cheddar/jalapeno, Swiss/mushroom. They are sold in two-pound boxes containing eight quarter-pound, individually quick frozen (IQF) patties.
Turkey burgers created for multiple channels and to meet consumer preferences
Created for retail with additional opportunities in foodservice, restaurant and K-12 school sales and distribution channels, the Honeysuckle White and Shady Brook Farms turkey burgers represent a nutritious and convenient source of protein and they are 87 percent to 93 percent lean.
"We're delighted our new premium turkey burgers provide consumers with a superior eating experience while addressing their desire for flavorful, nutritious, reduced fat, lower calorie protein as part of their family's diet," said Mary Richardson, marketing manager for Honeysuckle White and Shady Brook Farms turkey products.  "We did our homework, listened to consumers and are meeting their desire for a line of premium, frozen, turkey burgers available nationwide.  In particular, we found that millennial moms, age 25-54, want high-quality protein for their families and they are looking more closely at ingredients, nutritional value, convenience and affordability.  Consumer tasting panels overwhelming favored our new turkey burgers for their flavor, juiciness, texture and overall desirability when compared to similar existing products."
Rollout campaign includes Food Network ads; sweepstakes with Weber prizes
The Cargill integrated frozen turkey burger marketing campaign begins in April 2014, and will include print, digital and television elements, as well as a consumer sweepstakes, online coupons and in-store retail promotion. Honeysuckle White and Shady Brook Farms are partnering with the Food Network for sponsorships on cable shows such as Chopped, Giada at Home featuring Giada De Laurentiis, The Pioneer Woman featuring Ree Drummond, in addition to a mix of the channel's daily programming in May.
A pair of 15-second commercial spots will air on Food Network programming, internet sites and mobile apps during May. There will also be billboards on the Food Network website and other online locations, as well as social media such as Facebook, via an agreement with Meredith Digital, the leading media and marketing company serving American women.
Full-page print advertising begins April and runs through the summer grilling season in periodicals such as Food Network Magazine. The print ads will incorporate the campaign's new tagline "Turkify It!" and urge consumers to visit the turkify website. Digital coupons for the purchase of Honeysuckle White or Shady Brook Farms turkey burgers will also be available online.  In-store point-of-sale materials have been developed to support the campaign. Additionally, a "Summer of Turkify" consumer sweepstakes with tie-in partner Weber will offer grills and turkey burgers to three monthly winners, and a grand prize winner will receive "the Weber Experience."
Proof Advertising of Austin, Texas, is the agency of record for the Honeysuckle White and Shady Brook Farms frozen turkey burger campaign.

Turkey and pork products company expands in Chicago

Meat products company Hof Haus is undergoing a $9.6 million expansion in Chicago. The Hof Haus expansion project will include building a new slicing and packaging operation for the family-owned business that specializes in ham, pork and turkey products.
Officials from parent company John Hofmeister and Son, along with Illinois Gov. Pat Quinn, announced the expansion plans on February 3. The meat plant expansion will be supported by a $2 million loan from the Illinois Department of Commerce and Economic Opportunity, the Associated Press reported. An estimated 25 jobs will be created as a result of the Hof Haus growth project.

Consumers have more knowledge, concerns about animal antibiotic use

A recent poll conducted by Midan Marketing showed that 88 percent of consumers know about the use of antibiotics in production of poultry and livestock, while 55 percent of those polled say they are concerned about animal antibiotic use. But after digging deeper, Midan Marketing revealed that consumers may not know as much about animal antibiotic use as they may think, which poses additional challenges for the poultry and livestock industries.

Danette Amstein, Midan Marketing principal, shared the survey findings and other experiences concerning consumers and their perceptions about animal antibiotic use on January 29 at the International Production & Processing Expo (IPPE) in Atlanta.

The problem with the recent surge in consumer awareness of animal antibiotic use is that it is mostly the negative aspects that are being shared. And as a result, many consumers do not know about the positives in using antibiotics to keep animals healthy.

Among those polled, 19 percent of those polled know that antibiotics are used in animal production to prevent disease, 24 percent knew that antibiotics help keep animals healthy and 18 percent knew that antibiotics can cure illness. And while they knew these truths, Amstein said 13 percent falsely believed antibiotic use increases animal size. Additionally, only 14 percent of people surveyed believed that there are no residues of antibiotics in the meat and poultry products once they reach the grocery store.

But once people polled were educated about the truths of animal antibiotic use, they gained a greater understanding that animal antibiotic use helps keep animals healthy, and that most producers and veterinarians only use antibiotics judiciously. But there will still be plenty of people who are worried that the use of antibiotics in poultry and livestock can create a human resistance to antibiotics, Amstein said, despite the fact that overuse of antibiotics in human health can be an even bigger contributor to developing resistance.

Along with increased awareness and concerns about animal antibiotic use comes curiosity, and Amstein told those in attendance that the poultry and livestock industries need to make the most of that curiosity.

"They have the right to ask those questions, and you have the privilege of answering those. Think about it as a privilege because we can create a dialogue with consumers, and when we create that dialogue and we educate, we put them in a position to understand and make things a whole lot less scary," said Amstein.

KFC reorganizing, cutting undetermined number of jobs

KFC is reorganizing and cutting an undisclosed number of jobs, a company spokesperson said.
KFC is reorganizing and cutting an undisclosed number of jobs, according to a company spokesman. The quick service restaurant chain did state, however, that the job cuts at KFC included both positions at the corporate offices in Louisville, Ky., and in the field.
"We made the difficult but necessary decision to reorganize KFC to maximize efficiencies and better reflect our current business needs," said     Karen Sherman, senior director of public relations and internal communications at KFC, in a statement to Business First. "We are fully committed to dramatically improving our business performance and our guests' experience. We are doing everything possible to help support those affected by the reorganization in their transition."
KFC, one of three major chains operated by parent company Yum! Brands, includes more than 13,900 restaurants - including more than 4,500 units in the United States and more than 9,400 abroad, excluding the Yum! China and India divisions.
Other restaurant chains operated by Yum! Brands include Taco Bell and Pizza Hut.

Americans to eat 1.25 billion chicken wings for Super Bowl

An estimated 1.25 billion chicken wings will be consumed in the U.S. over Super Bowl weekend.
Lady Michelle Obama isn't the only one turning 50 this year.  2014 also marks the 50th anniversary of the first "Buffalo Wing" being sauced and tossed at the Anchor Bar in Buffalo, New York.
With the second biggest eating day of the year after Thanksgiving - Super Bowl Sunday - upon us, there's no hotter time of year for chicken wings, which have become a staple food of Super Bowl parties in the United States.
According to the National Chicken Council's 2014 Wing Report, 1.25 billion wings will be devoured during Super Bowl XLVIII, as fans watch the Seattle Seahawks and Denver Broncos battle for the Lombardi Trophy, matching the record level of 2012.  That is about 20 million more wings than were consumed in 2013 during Super Bowl XLVII.
To put that into perspective, if 1.25 billion wing segments were laid end to end, they would stretch from CenturyLink Field in Seattle to MetLife Stadium in East Rutherford, N.J. (home of Super Bowl XLVIII)… 30 times. That is enough wings to put 572 wings on every seat in all 32 NFL stadiums.
Bill Roenigk, chief economist and market analyst at the Washington, D.C.-based National Chicken Council, explains that the increase in consumption coincides with an increase in chicken production linked to increasing consumer demand and decreasing feed costs.
"The National Chicken Council estimates about four percent more chicken will be produced this year compared to last," explained Roenigk.  "More chickens mean a bigger supply of wings and more favorable prices this year for consumers. Based off of current supermarket features, consumers can expect to pay around five percent less than last January for wings.
"This means that the 'Great Wing Shortage' of 2013, that never really was, is officially over.  Sports fans can enjoy this affordable luxury even more this year."
Corn makes up more than two-thirds of chicken feed and corn prices hit an all-time high in the fourth quarter of 2012, due to two reasons:  the record drought in the Midwest in the summer of 2012 and the ensuing pressure on corn prices from a continued federal government requirement that mandates 40 percent of our corn crop be turned into fuel in the form of ethanol.
Wing-eating competition among NFL playoff cities
While Seattle is known for many things, including its coffee, Fortune 500 companies and Pearl Jam, chicken wings aren't one of them.
Residents of Seattle tend to punt on chicken wings, as they are 44 percent less likely to eat chicken wings in general than the average resident of the top 42 U.S. markets, according to The NPD Group's CREST Local Market service.  A San Francisco victory in the NFC Championship game would have fared even worse for wing consumption.
Here' a look at how the eight cities/teams that made it to the NFL playoffs divisional round stack up when it comes to eating chicken wings:
Above Average
Charlotte (Panthers): Eat 26 percent more wings than the average resident of the top 42 U.S. markets
New Orleans (Saints): Eat 21 percent more wings than average
Average
Boston (New England Patriots): 4 percet less likely to eat wings
Denver (Broncos): 5 percent less likely
Below Average
Indianapolis (Colts): 13 percent less likely to eat wings
San Diego (Chargers): 39 percent less likely
Seattle (Seahawks): 44 percent less likely
San Francisco (49ers): 48 percent less likely
"We quite possibly would have seen more than a 20 million wing increase this year based on this data, had the Panthers and Patriots made it to the big game," said NCC's Roenigk.  "But with a team from Washington state and Colorado playing in the Super Bowl, the council has high hopes that chicken munchie consumption will increase as a result."
Interestingly, a city without a team, the residents of the Columbia, S.C market, have the highest order rate for chicken wings among the 42 local markets tracked by The NPD Group … 56 percent more likely to eat wings than the average eater.
Ranch hands blue cheese second consecutive defeat in annual poll
More than half (51 percent) of U.S. adults who eat chicken wings said they typically like to eat their wings with ranch dressing, according to a new National Chicken Council poll conducted online in January 2014 by Harris Interactive.  Ranch is once again the No. 1 side or sauce typically eaten with wings, but down six percent from 57 percent one year ago.  Only about one-third (32 percent) prefer blue cheese dressing.
Interestingly, 66 percent of women aged 18-34 choose ranch dressing.
Northeastern wing eaters, though, are significantly more likely to prefer blue cheese dressing (45 percent) than those in the Midwest, South (both 31 percent) and West (23 percent), while those regions are more likely to prefer ranch dressing.  Of all U.S. adults who eat wings, barbeque sauce, not blue cheese, comes in second after ranch as the dipping sauce most typically eaten with wings, at 35 percent.
The data also show that more than four in five U.S. adults (81 percent) eat chicken wings, up two percentage points over last year.  Consumption does not vary significantly by gender.  Women (78 percent) are just as likely as men (84 percent) to roll up their sleeves, break out the wet naps and eat a few wings.
After ranch dressing at the top:  35 percent of wing lovers choose barbecue sauce as their typical snack or dipping sauce; 32 percent said blue cheese; 31 percent hot sauce; 29 percent celery; and 17 percent choose carrots. Ten percent of wing lovers describe themselves as purists who eat nothing with their wings.
'Buffalo' favorite style/flavor
 Among those U.S. adults who eat chicken wings, nearly two-thirds (65 percent) say Buffalo wings are among their favorite flavors/styles, with 39 percent saying they prefer mild, 36 percent hot and eight percent "atomic."
Women (62 percent) are just as likely as men (67 percent) to choose Buffalo style as their favorite.  More than four in 10 (44 percent) women aged 18-34 like their Buffalo wings hot, significantly more than any other female age category.
Northeastern wing eaters are significantly more likely (74 percent) to prefer Buffalo style wings than those in the Midwest (63 percent), South (61 percent) or West (62 percent).  Folks in the Midwest are significantly more likely (57 percent) to choose barbecue wings as among their favorites.
After Buffalo (65 percent) and barbeque (49 percent), another favorite flavor/style of chicken wings is breaded/fried, at 35 percent.  Teriyaki (33 percent), sweet and sour (29 percent) and plain (28 percent) round out the poll.
Where do Americans get their wings? 
The National Chicken Council estimates that of the wings eaten during the Super Bowl, 75 percent will come from food service outlets and 25 percent from retail grocery stores.
Although the vast majority of wings eaten during the Super Bowl are purchased from food service outlets, such as restaurants, bars and wing and pizza places, wing sales at grocery stores and supermarkets spike dramatically the week of the Super Bowl, and the data show that consumers also stock up the week before, too.
According to Nielsen Perishables Group FreshFacts data, both fresh and prepared wings totaled $1.7 billion in sales at stores covered in their system for the 52 weeks ending November 30, 2013, an increase of 6.4 percent compared to a year earlier.
Consumers cooking their own wings at home can find traditional and unique chicken wing recipes on the National Chicken Council website. The website also includes the full 2014 Wing Report, including "Wing-onomics," buffalo wing history, 2014 wing consumption projections and how football and wings came to be connected.