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Kraft Heinz transformation includes sale of natural cheese unit

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Dairy Industry SmartBrief
Kraft Heinz transformation includes sale of natural cheese unit | Americans' dairy consumption reaches record high | Report: 100K US restaurants have closed due to pandemic
Created for NPi6miayvd@nie.podam.pl |  Web Version
September 16, 2020
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Industry News
CEO Miguel Patricio says Kraft Heinz plans to drive growth by trimming $2 billion in costs and 20% of its portfolio, starting with the $3.2 billion sale of cheese brands such as Cracker Barrel and Athenos to Lactalis. The company will also winnow product categories from more than 55 to six.
Full Story: Consumer Goods Technology News (9/15),  The Wall Street Journal (tiered subscription model) (9/15),  CNBC (9/15),  Forbes (9/15) 
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US per capita consumption of cheese, butter and yogurt products hit an all-time high in 2019, posting an increase of 6% over the last five years, according to the USDA Economic Research Service. "Since the USDA began tracking per capita dairy consumption in the 1970s, the trend has continued upward for five straight decades, increasing 21% since 1975," said International Dairy Foods Association President and CEO Michael Dykes.
Full Story: DRG News (South Dakota) (9/15),  DairyReporter (9/16) 
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The Market
About 100,000 US restaurants have closed either long-term or permanently because of the pandemic and 40% of operators said they don't expect to be in business six months from now without additional federal assistance, according to the National Restaurant Association. The industry lost an estimated $165 billion in sales to the pandemic between March and the end of July.
Full Story: Nation's Restaurant News (free registration) (9/14),  Restaurant Business online (9/14),  CNBC (9/14) 
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Cracker Barrel is looking to boost sales during the pandemic with such innovations as creating a catering-only kitchen at an Indianapolis restaurant. The chain will also experiment with grab-and-go stations for takeout customers, beer and wine offerings and outdoor dining on its iconic front porches.
Full Story: Restaurant Business online (9/15),  Nation's Restaurant News (free registration) (9/15) 
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Health and Nutrition
Consumer motivation for choosing dry beverages is shifting from value to functionality and sustainability, according to Shawn Gerstenkorn, director of marketing strategy, beverages at Kerry North America. A Kerry study finds that dry water enhancer sales grew 18% the first half of 2020, that the all-natural category ranks first among clean-label claims with consumers and that digestive health is the fastest-growing functional attribute for dry beverage products.
Full Story: Food Business News (free registration) (9/15) 
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The pandemic has many consumers sticking with home cooking, creating new opportunities for food retailers that can feed cravings for restaurant-quality options, Datassential's Jamie Howe writes. Restaurants also continue to fill a role by providing takeout and delivery of popular dishes patrons can't or don't want to prepare themselves.
Full Story: SmartBrief/Food & Travel (9/16) 
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