Stand
Out From Your Competition -
Marketing Communications
At Hermann Communications, we know what to say and how
to say it so you get noticed. When you're at a
loss for words, turn to Hermann Communications.
Our two decades of work in food communications,
including nutrition writing and nutrition analysis, have taught us how to translate trade
talk into market talk that consumers can understand.
We help you to start a conversation with your
consumer that builds awareness, establishes trust and
loyalty, and motivates action to buy into your product,
service, or message.
Hermann Communications can help you get the word
out clearly, effectively, and with results. We provide
public relations campaigns,
marketing
communications, brochures, bylined articles, collateral
marketing materials, and newsletters
and other types of publications.
And if you're a food company, restaurant, food or
fitness publication, cookbook author, or recipe
publisher, we provide
food writing, fitness writing, nutrition writing,
nutrition analysis, recipe analysis, food labeling,
and nutrition consulting.
Plus, our unique combination of content food writing and nutrition analysis
experience allows us to take nutrition
information from your recipes and use it as a
springboard for content in brochures, recipe headers,
web pages, and restaurant menus.
Current
projects...
- Presentations for The Dannon Company on probiotics.
- A Dannon webinar on yogurt for food service professionals.
- Web content development for
LifeFacilitation.com.
- Content for U.S. Dry Bean Council Bean Briefs newsletter.
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Trans Fats and Menus...
What Can You Do?
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New York City and
other municipalities around the country are prohibiting restaurants
from using trans fats in their menu items. Other
cities can be expected to follow suit, causing a
major change in the way that restaurants use certain
ingredients for cooking and frying.
As of July 2007, most cooking oils
with artificial trans fats no longer can be used in New York City restaurants.
All ingredients with artificial trans fats must be eliminated by July 2008.
Trans fats form when oils are
“hydrogenated” to make them solid at room temperature. Hydrogenated or partially
hydrogenated oil was commonly used for frying, in commercially baked foods like
cookies, cakes, and crackers, and in mixes for muffins and other baked goods.
What can you do?
- Check the labels of all cooking oils for partially hydrogenated fats.
Ask your distributor to suggest comparable trans fat-free oils.
- Visit
www.frytest.com for independent evaluations of trans fat-free
cooking oils.
- Review the ingredient list and Nutrition Facts panel of all baked goods,
mixes, and commercially prepared foods. Seek out alternatives.
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Contact us for a computerized nutrition analysis of your recipes,
including trans fat and key nutrients.
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