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.
 
Trans Fats and Menus...
What Can You Do?
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.
  • Contact us for a computerized nutrition analysis of your recipes, including trans fat and key nutrients.

Hermann Communications. We're all about the message.

This site was last updated on Wednesday, January 13, 2010