News Bites – November 11, 2011
Here are today’s “News Bites” for Nov. 11, 2011:
“This Thanksgiving, Expect to Pay More” – The Wall Street Journal (Registration required)
*Scott Kilman highlights an annual survey by the American Farm Bureau Federation that says the cost of items needed for a traditional Thanksgiving dinner is 13% higher in 2011. The average cost for a dinner for 10 people is $49.20, up about $6 from 2010.
“Funny Faces Meant to Whet Buyers’ Appetites” – The New York Times
*Stuart Elliott recaps recent product advertising involving celebrities for companies like Coca-Cola, PepsiCo and Procter & Gamble.
“Cooked food may provide more energy than raw: Study” – Food Navigator
*New research suggests cooked food delivers more energy than raw foods.
“Retailers, Contractors Debate Alternate Refrigeration Systems” – Supermarket News
*Michael Garry looks at why supermarkets will need to change how they keep some of your favorite items cold.
“Net Impact and BSR 2011: 7 Days, 2 Conferences, 5 Trends in CSR & Sustainability” – In Good Company: Singh on CSR
*Aman Singh offers his thoughts on attending two recent conferences in the corporate social responsibility arena, and some trends he’s noticing in the field.
Notable posts from various General Mills communities:
“Betty 10: Red Hot Holiday Trends” – Betty Crocker
*Betty Crocker has put together the “Betty 10: Red Hot Holiday Trends” to help people get a jump on holiday culinary plans. Red Hot Holiday Trends is an annual look at the hottest food trends for the season, and a collection of new recipes to bring those trends to life. The ideas range from desserts to meals, and drinks – even dog treats! -The site also features new videos with food editor Kristen Olson.
“Skinny Chicken Nuggets” – Tablespoon
*Tablespoon contributor Bev Weidner of Kansas City (BevCooks.com) uses a Cascadian Farm cereal as the coating for chicken nuggets. Really!
“Thanksgiving is coming – plan ahead to make it the best one yet!” – Valley Report (Green Giant)
*Some tips on preparing to host and serve a Thanksgiving meal.
Editor’s note: Is there a blog we should be reading, and including on this weekly list?
What would you like us to write about on “A Taste of General Mills”? Is there someone we should interview, inside or outside of General Mills? Is there a topic you’d like us to cover?
Let us know at email@example.com.