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Heinz gears up to launch ketchup with balsamic vinegar

BY Allison Cerra

NEW YORK — One month after the retail launch of its Dip and Squeeze product, Heinz announced it is set to debut a limited-edition ketchup that is blended with balsamic vinegar.

The latest product recently was announced on Heinz’s Facebook page, and will be sold via the page starting Nov. 14, before until hitting store shelves in December.

The announcement has garnered a lot of excitement from consumers, who have posted inquiries about the soon-to-be-launched product on the ketchup brand’s Facebook page.

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Survey unveils favorite brands among youth

BY Allison Cerra

NEW YORK — In an annual study that tracks the brand preferences of Americans ages 8 to 24 years, it looks like Apple takes the cake.

Among 5,077 U.S. consumers ages 8 to 24 years — which presented 121 brands to 8- to 12-year-olds and 167 brands among 13- to 24-year-olds — Harris Interactive found that Apple brands ranked highest among the categories of computers, tablets, and mobile phones.

The survey also revealed that for food and beverages, certain brands stand the test of time. Oreo cookies, Hershey’s milk chocolate candy bars, Sprite, Cheerios, Minute Maid and Capri Sun were each ranked highest in their respective categories.

With young Americans expected to spend $211 billion in 2012, knowing which brands they favor will help corporate America prepare for the upcoming holiday season, according to the survey.

"Youth of today have spending power and they also have loyalty to brands," said Regina Corso, SVP for youth and education research at Harris Interactive. “Brands who tap into this loyalty when a consumer is a tween, and nurture it through the teen years, will have an extremely loyal customer by the time the customer is a young adult. Companies need to remember that consumers do not magically appear at age 18."

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Harvest orange tomato soup joins Campbell’s lineup

BY Allison Cerra

CAMDEN, N.J. — Campbell’s new soup puts a spin on a classic favorite.

The soup brand said harvest orange tomato soup — developed by Thomas Griffiths, senior executive chef and director of Campbell’s Culinary and Baking Institute — features a blend of herbs and spices, including sage and rosemary and a touch of roasted garlic, which brings out the natural flavors of orange tomatoes. It is one of 35 new products being introduced by the company’s U.S. soup and simple meals business.

Campbell’s harvest orange tomato soup, which was available last year in select markets, now is available nationwide.

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