Ridder takes over as CFO of Tasty Baking
Tasty Baking Company has announced that Paul Ridder will move to senior vice president and chief financial officer from vice president, corporate controller and chief accounting officer on March 28.
As chief financial officer, Ridder will lead corporate finance, accounting, external reporting, taxation, treasury management and investor relations.
Tasty Baking also said David Marberger has resigned as executive vice president and chief financial officer. Marberger will be leaving his post to become chief financial officer at Godiva Chocolatier.
Ridder will serve under president and chief executive officer, Charles Pizzi. Ridder, 36, joined Tasty Baking Company in 2007 after working for 10 years at Radnor Holdings Corp.
Budweiser unveils new ale coming to stores this fall
CHICAGO Anheuser-Busch says it will release its new beer, Budweiser American Ale, this fall.
According to Anheuser-Busch’s vice president of consumer strategy and innovation, Marlene Coulis, the new brew will be a darker, richer beer than Budweiser lager.
Just a few weeks prior, rival Miller Brewing announced a new line of craft-style beers under the Miller Lite brand—the Miller Lite Brewers Collection,
But Coulis says Anheuser-Busch wasn’t copying competitors, the brewer was simply expanding on their craft and imported Michelob brand.
Coulis said branching out could help the core brands by bringing new beer enthusiasts to the Bud family. “We believe this will positively reflect on Budweiser,” she said. “It’ll help us reach a whole new set of consumers.”
U.S. study finds healthier, low-calorie foods more expensive
SEATTLE A recently released study from the University of Washington reports that the prices of high-calorie foods are less likely to be impacted by inflation. As a result, the cost of low-calorie foods can rise more readily with inflation and that could mean less access to healthy food options for lower income Americans.
Researchers at the University of Washington used funding from the USDA’s Cooperative State Research, Education, and Extension Service to study price trends at Seattle-area supermarkets. They compared the costs of around 370 foods by calorie density and price. They concluded that on average high-calorie foods cost less per calorie while low-calorie foods were more expensive. They also found trends that indicate that the price of high-calorie food is less likely to rise as a result of inflation, keeping high-calorie foods cheaper.
The researchers say that these findings may explain why calorie-dense foods are chosen more frequently by lower-income individuals.
“If you have $3 to feed yourself, your choices gravitate toward foods which give you the most calories per dollar. Not only are the empty calories cheaper, but the healthy foods are becoming more and more expensive. Fresh vegetables and fruits are rapidly becoming luxury goods,” said Adam Drewnowski, director of the Center for Public Health and Nutrition at the University of Washington.