Natural Choice Co.

Asan, South Korea

Natural Choice Co.

Asan, South Korea
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News Article | May 17, 2017
Site: www.prnewswire.com

"We are honored to be recognized as a top employer for veterans for the fifth year in a row," said Janet Hogan, senior vice president of human resources at Hormel Foods. "Hormel Foods is a great place to work, and we are proud of our employees who serve or have served our country." Hormel Foods actively recruits veterans and service members each year. In addition, the company has an employee resource group (HMVET) that provides assistance to former and current military members and their families as they integrate into the company's culture, while providing a platform for continued camaraderie throughout their career. "The companies on the Military Times Best for Vets list earned their rankings through determined efforts to recruit and support service members, veterans and military families," said George Altman, the Military Times editor in charge of the rankings. "These efforts deserve recognition from the country and should get the attention of veterans looking for a new career." To view the complete Best for Vets list, visit http://bestforvets.militarytimes.com/best-employers-for-veterans/2017/. About Hormel Foods Hormel Foods Corporation, based in Austin, Minn., is a global branded food company with over $9 billion in annual revenue across 75 countries worldwide. Its brands include SKIPPY®, SPAM®, Hormel® Natural Choice®, Applegate®, Justin's®, Wholly Guacamole®, Hormel® Black Label® and more than 30 other beloved brands. The company is a member of the S&P 500 Index and the S&P 500 Dividend Aristocrats, was named one of "The 100 Best Corporate Citizens" by Corporate Responsibility Magazine for the ninth year in a row, and has received numerous other awards and accolades for its corporate responsibility and community service efforts. In 2016, the company celebrated its 125th anniversary and announced its new vision for the future - Inspired People. Inspired Food.™ - focusing on its legacy of innovation. For more information, visit www.hormelfoods.com and http://2015csr.hormelfoods.com/. To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/hormel-foods-makes-best-for-vets-employers-list-for-fifth-straight-year-300459350.html


News Article | May 25, 2017
Site: www.prnewswire.com

"Despite ongoing challenges in the turkey industry, our balanced model allowed us to deliver earnings within two percent of last year's results," said Jim Snee, president and chief executive officer. "Three segments delivered earnings growth, margin expansion, and adjusted volume and sales growth this quarter." "Growth in many of our key brands drove excellent results in the Grocery Products and International segments. The divestitures of Farmer John and Diamond Crystal Brands allowed Refrigerated Foods and Specialty Foods to enhance their operating margins," Snee said. "Unfavorable market conditions in the turkey industry caused by an oversupply of turkey continued to pressure Jennie-O Turkey Store sales and earnings." Grocery Products sales increased 8 percent and segment profit increased 15 percent. These results are due to the addition of JUSTIN'S® specialty nut butters as well as the strong performance of WHOLLY GUACAMOLE® dips and SPAM® luncheon meat. Refrigerated Foods segment profit was flat and sales declined 6 percent, primarily related to the divestiture of the Farmer John business. Retail products such as HORMEL® BLACK LABEL® bacon and HORMEL® NATURAL CHOICE® meats and foodservice products such as HORMEL® BACON 1TM fully cooked bacon and HORMEL® pepperoni posted excellent results this quarter. Jennie-O Turkey Store volume declined 6 percent, sales declined 8 percent, and segment profit declined 29 percent. These decreases are primarily due to lower turkey commodity prices, pricing pressure from competing proteins, and increased operating expenses. Specialty Foods sales declined 24 percent and segment profit declined 16 percent, primarily related to the divestiture of Diamond Crystal Brands in May 2016 and reduced contract packaging sales. International & Other (6% of Net Sales, 6% of Total Segment Operating Profit) International sales increased 19 percent and segment profit increased 38 percent. Strong exports of fresh pork and SPAM® luncheon meats contributed to the growth. "We are maintaining our fiscal 2017 guidance range of $1.65 to $1.71 per share but expect the results at Jennie-O Turkey Store to push our full-year earnings toward the lower end of this range," Snee said. "We expect the pressure on Jennie-O Turkey Store to continue for the remainder of the fiscal year given the oversupply in the turkey industry." "Even in this challenging commodity environment, our team is working hard to generate earnings growth by providing customers, consumers, and operators with on-trend, innovative value-added products," Snee said. Effective May 15, 2017, the company paid its 355th consecutive quarterly dividend at the annual rate of $0.68. 1 COMPARISON OF U.S. GAAP TO NON-GAAP FINANCIAL MEASUREMENTS The non-GAAP adjusted financial measurements are presented to provide investors additional information to facilitate the comparison of past and present operations. The company believes these non-GAAP adjusted financial measurements provide useful information to investors because they are the measurements used to evaluate performance on a comparable year-over-year basis. Non-GAAP measurements are not intended to be a substitute for U.S. GAAP measurements in analyzing financial performance. These non-GAAP measurements are not in accordance with generally accepted accounting principles and may be different from non-GAAP measures used by other companies. Adjusted net sales and volume excludes the impact from the Justin's, LLC acquisition in May 2016, and the divestitures of the Diamond Crystal Brands business in May 2016, and the Farmer John business in January 2017. The tables below show the calculations to reconcile from the non-GAAP adjusted measures to the GAAP measures in the second quarter and second quarter year-to-date of fiscal 2016 and fiscal 2017. A conference call will be webcast at 8:00 a.m. CT on Thursday, May 25, 2017. Access is available at www.hormelfoods.com. The call will also be available via telephone by dialing 877-681-3367 and providing the access code 2874950. An audio replay is available by going to www.hormelfoods.com and clicking on Investors. The webcast replay will be available at 11:00 a.m. CT, Thursday, May 25, 2017, and will remain on the website for one year. Hormel Foods Corporation, based in Austin, Minn., is a global branded food company with over $9 billion in annual revenues across 75 countries worldwide. Its brands include SKIPPY®, SPAM®, Hormel® Natural Choice®, Applegate®, Justin's®, Wholly Guacamole®, Hormel® Black Label® and more than 30 other beloved brands. The Company is a member of the S&P 500 Index and the S&P 500 Dividend Aristocrats, was named one of "The 100 Best Corporate Citizens" by Corporate Responsibility Magazine for the ninth year in a row, and has received numerous other awards and accolades for its corporate responsibility and community service efforts. In 2016, the company celebrated its 125th anniversary and announced its new vision for the future - Inspired People. Inspired Food.™ - focusing on its legacy of innovation. For more information, visit www.hormelfoods.com and http://2015csr.hormelfoods.com/. This news release contains forward-looking information based on management's current views and assumptions. Actual events may differ materially. Please refer to the cautionary statement regarding Forward-Looking Statements and Risk Factors which appear on pages 30 - 37 in the company's Form 10-Q for the quarter ended January 29, 2017, which can be accessed at www.hormelfoods.com under "Investors-SEC Filings." To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/hormel-foods-announces-second-quarter-results-and-continued-margin-expansion-300463625.html


Chae H.J.,Hoseo University | Chae H.J.,Natural Choice Co. | Park D.-I.,Hoseo University | Lee S.-C.,Hoseo University | And 5 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2011

We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at 30°C for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%.


Kim D.C.,Chungwoon University | Chae H.J.,Natural Choice Co. | Chae H.J.,Hoseo University | In M.-J.,Chungwoon University
African Journal of Biotechnology | Year: 2010

A lactic acid bacterial strain showing fast growth and high acid production when cultured in Korean pear puree was isolated from Kimchi. This strain was analyzed by using the API 50 CHL kit and 16S rRNA sequencing and was thus identified as Leuconostoc mesenteroides 51-3. Korean pear puree was fermented with the L. mesenteroides 51-3 strain at 30°C for 12 h. The changes in pH, titratable acidity and viable cell count during fermentation were investigated. The pH and titratable acidity of the pear puree were 4.06 and 0.66%, respectively, after 12 h of fermentation. The viable cell count of L. mesenteroides 51-3 rapidly increased to 3.7 × 10 9 CFU/g after 12 h of cultivation. The content of lactic acid and acetic acid was determined to be 0.138 and 0.162%, respectively, after 12 h of fermentation. When the fermented pear puree was stored at 4°C, the pH, titratable acidity and viable cell count remained fairly constant for 14 days. © 2010 Academic Journals.


In M.-J.,Chungwoon University | Kim H.-M.,Chungwoon University | Jin H.-J.,Chungwoon University | Kim D.C.,Chungwoon University | And 3 more authors.
Journal of Applied Biological Chemistry | Year: 2010

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at 30°C for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titrat-able acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to 2.0×109 CFU/g during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at 4°C, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days.


Cho E.,Hoseo University | Cho E.,Natural Choice Co. | Kim S.,Hoseo University | Kim S.,Natural Choice Co. | And 4 more authors.
Journal of Applied Biological Chemistry | Year: 2013

In order to increase the shelf-life of Phyllostachys pubescens sap heating conditions were investigated. To evaluate the quality changes of Phyllostachys pubescens sap before and after heating at 70°C for 30 min, pH, total microbial number and sensory characteristics were measured during storage periods at 2°C. During 10 days, the quality and sensory characteristics of Phyllostachys pubescens sap were maintained. © The Korean Society for Applied Biological Chemistry 2013.


Trademark
Natural Choice Corporation | Date: 2013-09-23

WATER DISPENSER FILTERS.


Trademark
Natural Choice Corporation | Date: 2013-09-23

WATER DISPENSER FILTERS.


Trademark
Natural Choice Corporation | Date: 2016-08-12

Water filtering dispensers, namely, temperature-controlled beverage dispensers.

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