"The Smucker's Uncrustables brand is one of our fastest growing brands, as consumers seek nutritious
snacks and meal solutions for the whole family. This new plant to be built at the foot of the Rockies will
ensure we can continue to meet increasing demand across the country."
— Mark Smucker, President and Chief Executive Officer of The J. M. Smucker Company, in connection with the late-January announcement
of the company’s plans to build an additional Smucker's Uncrustables sandwiches manufacturing facility in Longmont, Colorado.
"Ice cream and frozen novelties remain among
the top ten food categories in supermarkets.
More than 85% of U.S. households use ice cream
or sherbet. And despite the maturity of the ice
cream market, a lot is happening in terms of new
product trends and corporate development."
— David Sprinkle, research director for Packaged Facts, in
connection with the late-January release of the company’s
report: Ice Cream and Frozen Desserts in the U.S., 9th Edition.
"The commitment to reducing sugar across the product portfolio was born from
Stonyfield's mission to continually provide healthier food both for our consumers and
the planet. We are achieving a lower amount of added sugar in all Stonyfield yogurt
without compromising taste or organic standards and are working towards purchasing
25 percent less sugar as a company this year."
— Nichole Cirillo, Stonyfield's newly appointed Mission Director, on the company’s plan to reduce added
sugar across its portfolio.
"When Hellmann's first made this commitment, there simply
weren't enough cage-free hens in America to supply the
volume of eggs needed. The sheer number of eggs that go
into Hellmann's products — 331 million a year — means we
had to completely rebuild our supply chain in order to make
our goal a reality."
— Russel Lilly, Marketing Director at Hellmann's, on the company’s
announcement that all Hellmann's Mayonnaise and Mayonnaise Dressings are
now made exclusively from cage-free eggs across the U.S. consumer portfolio.
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