The hot dog industry was placed under the spotlight this past Monday when the American Academy of Pediatrics (AAP) recommended that hot dog makers change the shape of the tubular food item in order to be less of a choking hazard for kids.  The recommendation also targeted “hard candy, whole grapes, raw carrots, peanut butter, chewing gum, marshmallows, peanuts/nuts, popcorn and sausages.” 

Now, I am as much against kids choking to death as the next guy, but come on – tube-shaped foods are popular because mouths are round and they are easier to eat.  Round peg, meet round hole.  Hot dogs, brats, sausages, subs (grinders to the NE crowd), burritos, enchiladas, popsicles, etc. are all cylindrical, and mighty tasty.  Should they be redesigned because they are a potentially dangerous? – No.  OK, so kids eat hot dogs more than the other foods – solution: either don’t buy hot dogs for kids (also preventing childhood obesity – a plus), or cut them up!  Problem solved.  The same thinking applies to all the other foods that the AAP is warning people against.  Let’s all use a little common sense here so that we don’t have to enjoy government-mandated hot dog shakes at the next ball game (extra kraut in mine).

Speaking of the ball game, choking is not the only danger posed by wieners, as seen at a Kansas City Royals game last season here.

H/t to Ben’s Chili Bowl for the hot dog porn.  Obama loves it!

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(New Domino’s Pizza in full color)

Consumerist is reporting on the recipe change as well, with info from Domino’s explaining:

“2010 will be our 50th year in the business, and we are kicking it off with the most aggressive promotion in the history of our company,” said Domino’s Chairman and CEO David A. Brandon. “This is the biggest product introduction we’ve done since…well, pizza.”

The primary changes to the pizza are the crust, sauce and cheese:

• Crust – A garlic seasoned crust with parsley baked to a golden brown.
• Sauce – Sweeter, bolder tomato sauce with a medley of herbs and a red pepper kick.
• Cheese – Shredded cheese made with 100% real mozzarella and flavored with just a hint of provolone.

The decision to change the basic recipe for Domino’s pizza is a bold one for sure. As USA Today notes:

Analysts were hard-pressed to name a major chain that has tried such a change to its core product. “I don’t know of any (restaurant) company that has attempted this,” says consultant Howard Gordon.

The new pizza recipe is based off of several years of testing, and seems to be a high risk/high reward situation. While some loyalists may not go for the new taste, the early buzz I’ve seen on Twitter is very positive – people are digging the new sauce, and seem to think the new crust is one of the better crusts they’ve had.  There is strong potential here for Domino’s to re-introduce its pizza to the public at large, and potentially win over some new customers who may not have liked the taste of the old pizza. More interestingly, the pizza recipe change represents the strategic move of listening too, and responding to consumer complaints, demands and preferences. You aren’t crazy about Domino’s pizza? Well ok then, we’ll do some research and make it better for you.

The new pizza recipe has already popped up in most stores this week, and will be in all of them by the end of the month.  I haven’t tried the new pizza yet, but hope too in the next few days.  Any So Good readers tried the new Domino’s pizza recipe? If so, or when you do, please let us know what you think!

Full Disclosure: Domino’s is a client of mine and my employer, and I provide them with social media consulting and strategic advice.

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No, that is not a Halloween disguise or temporary tattoo on the corn flake cereal icon.  Rather, in an effort to maintain its corn flake brand identity, Kellogg’s is going slightly above and beyond to set itself above second-rate flake manufacturers.  The potential plan, or should I say, boondoggle, it to literally give each flake an etched seal of approval so that people know what they are eating.  As explained by Kellogg’s lead food technologist (doesn’t that sound delicious):

“In recent years there has been an increase in the number of own brands trying to capitalise on the popularity of Kellogg’s corn flakes. We want shoppers to be under absolutely no illusion that Kellogg’s does not make cereal for anyone else. We’re constantly looking at new ways to reaffirm this and giving our golden flakes of corn an official stamp of approval could be the answer.”

The fact that someone actually thought it would be a good idea to burn the Kellog’s name onto each flake is mind-boggling.  I can’t even imagine how they would physically do this, or the poor soul that would have to QC the stamped product.  And you know it is only a matter of time before there is a typo.  And the taste?  I love burnt etchings on all my food.  Overall, I haven’t heard an idea quite this good since food pioneer Clark W. Griswold’s non-nutritive cereal varnish.  Legendary.

H/t to Paste for the info.

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In what will likely be good news to soft drink connoisseurs out there, Pepsi has announced that on December 28th, they are bringing back a version of their recipe with cane sugar instead of high fructose corn syrup for a couple months.  While I am not a big fan of soda in general (or ‘pop,’ so I can speak to the whole country), I am much less a fan of HFCS, which I think was originally made by the devil.  Regardless, I know how people love Mexican Coke as well as Dublin Dr. Pepper, both made with cane sugar, so I am sure that a portion of folks will be super into this product.  But don’t expect this drink to be around long, as Pepsi surely will want you back on the HFCS train, per their agreement with the government and corn producers.  Until then, have fun.

H/t to Serious Eats for the scoop.

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