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Sad News: Mark Hughes Announcement

To Our Valued Clients, Friends and Business Partners:

It is with great sadness that I announce the passing of Anderson Partners’ CEO Mark Hughes. Mark passed away on Wednesday, September 13th, after being diagnosed with leukemia in December 2016. Mark handled his illness with grace and humility and focused on the joy found in his family, his work and his friends. Those of us who have been fortunate enough to know and work with Mark have lost a dear friend and an inspiring mentor. He has been an integral part of Anderson Partners since 1997, and his spirit will forever be the foundation of our firm.

During his more than 30-year career, Mark became a leading expert in global food ingredient marketing and a recognized thought leader in new communication models like content marketing and B2B social media. He worked on iconic branding initiatives like “Pork. The Other White Meat” and “The Milk Mustache” campaign, as well as successful product launches and marketing for Kraft Heinz Ingredients, Corbion, Ardent Mills, Chiquita Brands International, ConAgra Brands and Land O’Lakes Ingredients. Additionally, he was a frequent speaker at industry events and an active member of the Research Chefs Association and the Institute of Food Technologists. Mark came to be a trusted advisor and confidant to many, and he highly valued the numerous friendships he made throughout the course of his career.

Mark is survived by his wife, Susan, and daughters, Elizabeth and Abigail. On behalf of the entire team at Anderson Partners, I pass along our deepest condolences to his family and loved ones. No words can adequately express our sadness of Mark’s death or our gratitude for the opportunity to work with him. We will continue to hold true to the values that Mark embodied and serve our clients with the same passion and vision that Mark displayed every day.

Memorials may be made in Mark’s memory to: the American Red Cross and University of Nebraska Medicine Foundation (leukemia research).

Sincerely,

Deb Murray
President
Anderson Partners
(800) 551-9737
dmurray@andersonpartners.com
www.andersonpartners.com

Kraft Food Ingredients Hires Anderson Partners Food Ingredient Marketing for B-to-B Marketing Communications Partnership

Kraft Food Ingredients has announced the hiring of Anderson Partners Food Ingredient Marketing as their official agency of record to manage their business-to-business marketing communications efforts.

Kraft Food Ingredients specializes in developing and providing cheese, dairy, confectionery, condiments and sauces for a variety of applications. Kraft Food Ingredients is a part of The Kraft Heinz Company.

Andrew Scribner, vice president and general manager of Kraft Food Ingredients, stated, “Anderson Partners’ marketing experience in food ingredients and their involvement in the industry will be an asset to the Kraft Food Ingredients team. We’re eager to tell the Kraft Food Ingredients story, particularly how we deliver on quality, safety, innovation and service. Working with Anderson Partners will help us communicate the value of today’s Kraft Food Ingredients to our customers and how we can help them make their products more successful in today’s marketplace.”

Mark Hughes, CEO of Anderson Partners, said, “Our team is excited for the opportunity to work with such a well-loved, iconic brand. Kraft Food Ingredients has such a powerful story to share, and we look forward to collaborating with them to communicate it to their customers. This is a new era for Kraft Food Ingredients, and we’re eager to be a part of it and to use our B-to-B marketing expertise to help them accomplish their marketing goals.”

ABOUT KRAFT FOOD INGREDIENTS

Kraft Food Ingredients is a trusted, customer-driven partner to food manufacturers looking for the finest ingredient solutions, including cheese, dairy, confectionery, condiments and sauces. Headquartered in Glenview, Illinois, and built on a renowned history of success and a foundation of quality, Kraft Food Ingredients is the B-to-B ingredient division of The Kraft Heinz Company—the fifth largest food and beverage company in the world. With the unequaled resources of a global leader, including employees in 40 countries, Kraft Food Ingredients helps customers make an impact in today’s marketplace through proven performance, iconic brand solutions, innovative technologies and world-class service.

For more information on Kraft Food Ingredients, visit www.kraftfoodingredients.com.

2017 Flavor Trends Roundup

Flavor is one of the most crucial aspects of any meal. If it doesn’t taste good, chances are we don’t want to eat it. That being said, palates are constantly evolving and consumers are on the hunt for exciting flavor experiences. The end of the year is a natural time for the industry to look ahead and predict what trends will hit a sweet spot with consumers in the future. As we ring in the new year, we’re rounding up flavors the industry is expecting to gain popularity in 2017.

2017-flavor-trends-internal

According to a press release from Comax Flavors, floral flavors will grow in popularity as the industry searches for innovative ways to answer consumers’ increasing demands for more exciting, natural flavors. Suggested combinations include blueberry hibiscus, orange blossom vanilla and raspberry lavender. Spicy flavors—which have been hot for several years in a row—will be incorporated into more applications. For example, Comax’s flavor line for beverages includes cinnamon caramel, cocoa curry and ginger mandarin cardamom. Comax also foresees an even bigger uptick in the growing smoked food trend with smoky flavors infiltrating everything from beer to chewing gum. However, it’s not all about new tastes, classic childhood favorites—think marshmallow and root beer float flavors—will bring comfort to consumers as we enter a year of unknowns.

The National Restaurant Association (NRA) also predicts consumers will be looking for flavors that put a spin on classic favorites in its What’s Hot: Top 10 food trends for 2017. The NRA expects standard condiment flavors will get a homemade reboot in the year ahead. Consumers will be excited to try house-made variations of well-known-flavors, like mustard and mayonnaise, which provide nostalgic flavor with made-from-scratch authenticity. And while adults are looking for flavors that bring them back to childhood, children’s menus will be getting a reboot of their own according to the What’s Hot: 7 kid-friendly food trends to track report. Ethnic flavors and gourmet items will find their way onto kids’ menus in 2017—influencing consumer flavor palates for generations to come.

Both the NRA and the annual McCormick Flavor Forecast predict global flavors will be incorporated into another unexpected menu—the breakfast menu. McCormick provides examples of a variety of exotic foods that are getting a makeover for breakfast. One example is “Congee – The New Oatmeal.” McCormick suggests updating this customarily savory Far East rice porridge with sweet ingredients like mango and balsamic drizzle for breakfast. In another spin on the traditional breakfast, egg yolk is being utilized in interesting interpretations like curing—which Huffington Post recently shared a recipe for making at home. McCormick also takes a closer look at the smoked trend and suggests utilizing a plancha—a tool used in Spain and France for searing meat and incorporating bold flavors and sauces. A variety of pepper flavors makes an appearance in McCormick’s trend predictions as well—including smoky Espelette pepper and sweet combinations like black pepper and dragon fruit.

Overall, 2017 flavors will incorporate a little bit of old and a little bit of new. Many of the predictions we’ve examined focused on either new ingredients in familiar applications or familiar ingredients in new applications. We’d love to know what trends you are most excited to see as we enter the new year—feel free to share in the comments section below.

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