SOURCE: Del Monte Foods

October 05, 2005 08:00 ET

Regional Expansion: College Inn® "Comes Home (to the Southeast) for the Holidays"

Consumer Taste-Test Indicates College Inn Chicken Broth "Tastes More Like Homemade" Than Swanson®

SAN FRANCISCO, CA -- (MARKET WIRE) -- October 5, 2005 -- Just in time for the holiday season, Del Monte Foods (NYSE: DLM) today announced that its College Inn® broth, a cornerstone of Northeastern and Midwest cooking, is expanding to the Southeastern states of Alabama, Florida, Georgia and Missouri.

"Tasting is believing and we found that more than 50 percent of consumers preferred the homemade taste of College Inn chicken broth to Swanson® chicken broth," said Liam Farrell, director of marketing at Del Monte Foods, makers of College Inn. "This is great news as the preferred taste of College Inn comes home to parts of the Southeast for the holiday cooking season."

A widely used "secret ingredient" for both holiday and everyday cooking since 1923, College Inn's reputation for superior homemade flavor is the driving force for sharing the product line with cooks in the Southeast this holiday season. College Inn broth products are now available at major grocery retailers in Alabama, Florida, Georgia and Missouri and offer a variety of chicken, turkey, beef and vegetable broths that taste homemade.

"I use canned broth freely in my holiday cooking and really like the results," said southern-born Art Smith, celebrity chef and cookbook author. "It is good to know that my family and friends in the south can now find College Inn broth in their own local grocery store -- best of all, now I don't have to send it to them from my home in Chicago. Some chefs and home cooks are insistent about making their own stock, but why bother when you have products like College Inn with the richness and flavor of homemade broth?"

Tasting Is Believing

A recent study conducted on behalf of College Inn found that more than 50 percent of consumers preferred the homemade taste of College Inn chicken broth to Swanson chicken broth. More than 300 consumers in 10 markets, including Baltimore, Brooklyn, Denver, Miami, Milwaukee, Oklahoma City, Pittsburgh, San Diego, St. Louis and Syracuse, participated in the blind taste test.

While research suggests that College Inn chicken broth continues to be a favorite among consumers 34-54 years of age, a "next generation of cooks," those consumers 21-34 years of age, preferred College Inn by 60 percent compared to Swanson chicken broth.

Spreading Holiday Cheer

Home cooks need to look no further than the soup aisle in the center of the grocery store to find a variety of College Inn products. Major grocery retailers where College Inn is available this holiday season include, but is not limited to, Albertsons, Associated Wholesale Grocers, Inc. (AWG), Kroger and Schnucks. Also, the brand will be announcing its arrival in the Southeastern states of Alabama, Florida, Georgia and Missouri starting in October with a full marketing campaign complete with outdoor billboards, coupon offers and television advertising.

This Holiday... The Secret's in the Stock

Made with the finest ingredients and simmered slowly to perfection, College Inn adds homemade flavor and a splash of sophistication to a pantry staple that is arguably one of the most important ingredients in any holiday meal. Varieties include:

--  College Inn Chicken Broth
--  College Inn Light & Fat Free Chicken Broth
--  College Inn Beef Broth
--  College Inn Beef Broth French Onion Style
--  College Inn Fat Free & Lower Sodium Beef Broth
--  College Inn Garden Vegetable Broth
--  College Inn Chicken Broth with Roasted Garlic
--  College Inn Chicken Broth with Roasted Vegetables & Herb
--  College Inn Chicken Broth with Lemon and Herb
--  College Inn Turkey Broth
    

"When it comes to cooking traditional holiday classics like my 'Spiced Sweet Potato Soup' or 'Holiday Chicken,' you need to start with quality ingredients that are going to help you create the flavors you grew-up with," said Smith. "I can tell you that my pantry is stocked with College Inn broths, especially now as I'm preparing for Thanksgiving, Christmas, New Years and everything in-between."

About Del Monte Foods

Del Monte Foods is one of the country's largest and most well known producers, distributors and marketers of premium quality, branded and private label food and pet products for the U.S. retail market, generating over $3 billion in pro forma net sales in fiscal 2004. With a powerful portfolio of brands including Del Monte®, Contadina®, StarKist®, S&W®, Nature's Goodness™, College Inn®, 9Lives®, Kibbles 'n Bits®, Pup-Peroni®, Snausages®, Pounce ® and Meaty Bone ®. Del Monte products are found in nine out of ten American households. For more information on Del Monte Foods Company (NYSE: DLM), visit the Company's website at www.delmonte.com.

Editor's Note: Below are two Southern-inspired holiday recipes created by Chef Art Smith that use a variety of College Inn products. Photographs of the recipes are available upon request. Please visit, www.collegeinn.com for additional recipe ideas that will help any cook create the homemade flavors that are synonymous with the holiday season.

Art Smith's Holiday Chicken Breasts with Dried Cranberry Orange Sauce

Infused with orange and cranberry, start a new family tradition this holiday by serving this colorful and flavorful dish.

Ingredients:
1 cup dried cranberries
1 cup orange juice
2 tablespoons butter, divided
4 boneless, skinless chicken breasts halves, about 6 ounces each,
 trimmed and lightly pounded to uniform thickness
1 garlic clove, crushed
1 scallion chopped, divided
1 navel orange, zested and fruit segmented
1/2 cup College Inn® Light & Fat Free Chicken Broth
1 teaspoon brown sugar
Salt & freshly ground black pepper, to taste
Preparation:
    1. Soak cranberries in orange juice for 20 minutes.  Drain and set
    aside, reserving the orange juice for the sauce.
    
    2. Heat 1 tablespoon butter in a large non-stick skillet over medium-
    high heat.  Add chicken and cook about 4 minutes, or until lightly
    browned on both sides, turning once.  Remove chicken from skillet.
    
    3. Add garlic and white part of scallion to skillet, and cook about 1
    minute.  Add the orange zest, reserved orange juice and broth.  Return
    chicken to skillet and bring to boil.
    
    4. Reduce heat to medium-low.  Cover and simmer about 12 minutes, or
    until chicken is no longer pink in center.  Transfer chicken to serving
    platter.
    
    5. Add brown sugar to sauce in same skillet over high heat.  Bring to
    boil and cook about 3 minutes, or until the liquid has been reduced by
    one-half, stirring frequently.  Remove skillet from heat and whisk in
    remaining 1 tablespoon butter.  Stir in cranberries and season with
    salt and freshly ground pepper to taste.  Top chicken with sauce, and
    garnish with green scallions and orange segments.
    

Servings:  4

Prep time:  20 minutes
Cook time:  30 minutes
Nutrition Information Per Serving: Calories 320; Calories from fat 80; Total fat 9g; Saturated fat 5g; Cholesterol 90mg; Sodium 160mg; Carbohydrate 34g; Fiber 3g; Protein 27g

Art Smith's Spiced Sweet Potato Soup

Serving a beautiful and delicious bowl of soup is the ideal way to begin any holiday meal. Made with the finest ingredients and simmered slowly to perfection, College Inn® adds homemade flavor and a splash of sophistication to this holiday dish.

Ingredients:
1 cup chopped onion
1 cup chopped celery
1 garlic clove, chopped
1 tablespoon olive oil
4 cups sweet potatoes, peeled & diced
1 tablespoon curry powder
1 teaspoon ground ginger
5 cups College Inn® Light & Fat Free Chicken Broth
1 cup light coconut milk
Salt & freshly ground pepper, to taste


Preparation:

    1.Cook onion, celery and garlic in oil in large saucepan over medium
    heat, 5 minutes, or until onion is tender, stirring occasionally.
    
    2. Add sweet potatoes, curry powder and ginger; stir well.  Add broth
    and bring to boil over high heat.  Reduce heat and simmer about 30
    minutes.
    
    3. Puree mixture in blender.  Return soup to pot and stir in coconut
    milk over low heat (do not boil).  Season with salt and pepper to taste
    and serve hot.
    


Servings:  4 to 6

Prep time:     10 minutes
Cook time:     45 minutes
Nutrition Information Per Serving: Calories 300; Calories from fat 70; Total fat 8g; Saturated fat 3.5g; Cholesterol 0mg; Sodium 850mg; Carbohydrate 51g; Fiber 8g; Protein 5g

Contact Information

  • CONTACTS:
    Michelle Faist
    Del Monte Foods
    412-222-8123

    Allison Costello
    Ketchum
    412-456-3741