J.M. Smucker is bringing two new product lines to market: Jif Powerups, a peanut-based snack line debuting in May, and a premium coffee brand called 1850. The coffee line will offer K-Cups and bagged products starting in April, as well as ready-to-drink coffees rolling out this summer, marking Smucker's first major product in the bottled-coffee space, said CEO Mark Smucker.
Kellogg is launching a program called "Deploy for Growth," which will focus on new growth pillars to drive the company forward for the long term. "We're going to bring the same relentless focus to a growth agenda that we brought to reducing our cost structure in recent years, and we're going to deploy our resources behind growth via investment, via M&A and via improved capabilities and execution," said CEO Steven Cahillane.
Hershey Chairman John Bilbrey will retire from the board this spring, with lead independent director Charles Davis to take over the role. Bilbrey has served as president and CEO of the company in the past.
Fox Searchlight Pictures is making a movie about Richard Montanez, the man who created Flamin' Hot Cheetos while working as a janitor at Frito-Lay. Montanez was inspired to pitch his idea, which was inspired by elotes, or grilled Mexican street corn, to company executives after then-CEO Roger Enrico encouraged all of Frito-Lay's employees to "act like an owner."
Bell Flavors & Fragrances has announced three executive changes, including the promotion of Kelli Heinz to vice president of marketing. The company has also promoted John Kocis to director of analytical services and Susan Payton to director of customer and administrative services.
Inspired by a free-form souffle, chef Amalia Marino created her own modified take on the dish that also borrows a technique from the egg dessert sabayon. Whipping egg yolks with goat cheese over simmering water thickens the mixture, and egg whites folded in before baking on a sheet pan give the finished product an airy texture.
Early recipes for lemon bars from the 1960s contained fewer eggs, which resulted in thinner, more delicate bars, writes Jessica Reed. For her modified recipe, she also toned down the sweetness and added lemon zest for a curd that is lemony without being cloying.
Wet-brining works well with either intact or cut hearty vegetables of all types, while dry-salting works with finely cut cabbage or roots, according to chef Cortney Burns. She is a fan of both methods, and uses herbs, spices and other aromatics to add flavor.
James Beard Award-winning chef John Currence is planning to expand his breakfast eatery concept called Big Bad Breakfast as the popularity of the morning meal creates more opportunities. Locations in Florida and Alabama have already joined the original in Mississippi, and Currence is considering further expansion to Tennessee, Georgia and Louisiana.
John May of Piedmont in Durham, N.C., is one of several chefs working closely with local artists to source ceramics for their restaurants. "I think that to fully represent a 'localist' mentality, you should be looking to incorporate as many local artisans in your efforts," said May, who works with Matt Hallyburton of Hallyburton Pottery.