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Article: PICKY ABOUT PEAS; In a bid to build stronger store brands, a test kitchen at Supervalu headquarters samples everything sold at the stores.(BUSINESS)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- January 6, 2008
- Author:
CopyrightCOPYRIGHT 2008 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Matt McKinney; Staff Writer
Deep inside a new test kitchen at Supervalu headquarters, a row of canned peas glint under bright lights. Each can's contents have been spilled into a foam tray. A man in a white lab coat hovers nearby.
"We're not too happy," says the lab coat, a food scientist named Obel Hernandez. "We're not too thrilled." He counts the mashed, dented or smushed ones, enters notes into a laptop computer, then considers what happened that morning during the testing of carrots: They were too mushy.
Anywhere else, this kind of attention to the constitution of canned vegetables would be frivolous, or even alarming, but for ...