May 17, 2020

Anheuser Busch Settles Lawsuit Over Kirin Brewing Origins

Kirin
Anheuser-Busch
AB InBev
beer
Frazer Jones
3 min
Anheuser Busch Settles Lawsuit with Agreement to Pay Consumers Who Thought Their Kirin was Brewed in Japan [PHOTO CREDIT: flickr.com/theuksampler]
Did you know that the Kirin beer brand is licensed by Anheuser-Busch in the United States? Did you know that, ever since adding the brand to its distrib...

Did you know that the Kirin beer brand is licensed by Anheuser-Busch in the United States? Did you know that, ever since adding the brand to its distribution portfolio almost 20 years ago, Anheuser-Busch has been brewing Kirin Ichiban and Kirin Light domestically using domestic ingredients? Maybe you did, maybe you didn’t. While Anheuser-Busch has been proud enough to announce the partnership, and a Kirin beer label’s small print does state: “brewed under Kirin's strict supervision by Anheuser-Busch, Los Angeles, CA and Williamsburg, VA,” not every consumer reads the back of a beer label and Kirin’s website isn’t always clear.

But does it really matter who owns the Kirin name, and whether it’s brewed in Japan or in the United States? Actually, according to the results of a Miami-based lawsuit filed against Anheuser-Busch in 2013, it definitely matters. Lady J. Suarez and Gustavo E. Oliva, the two plaintiffs in the lawsuit, claimed that Anheuser-Busch’s less than direct labeling tricked consumers into believing that Kirin is produced in Japan and imported into North America, a violation of the Florida Deceptive and Unfair Trade Practices Act.

On the surface it seems like a textbook frivolous lawsuit, but there’s more to it than just nitpicking over geography: an imported beer often sells for a fair amount more than its domestic counterparts at restaurants, bars, and retail outlets. Consumers are willing to pay more for that imported beer, with assumptions of quality and importing costs—but finding out that supposed “imported beer” is actually produced domestically is the kind of revelation that makes consumers feel frustrated at best and cheated at worst:

“As a result of these unfair and deceptive practices, the defendant has collected millions of dollars from the sale of Kirin beer that it would not have otherwise earned," says the lawsuit. "Plaintiffs paid money for a product that is not what it claims to be or what they bargained for."

 

Not that Kirin is the only one who does this—a simple Wikipedia search reveals that Kirin peers Asahi and Sapporo are both brewed for North America consumers in Canada, the former by Molson and the latter at a Sapporo-owned facility. But just because everyone does it, that doesn’t mean it’s going to sit any better with incensed consumers.

Now those consumers are getting some vindication. A Florida judge has approved Anheuser-Busch’s offer to settle the lawsuit for $1 million to the class counsel and a promise to label the beer’s production origins more clearly on consumer-facing packaging moving forward. The brewing company is also offering consumers up to $50 per household (but actually more like $12 for most consumers) as compensation for Kirin beer they may have purchased while under the impression that it’s imported:

Under the terms of the deal, consumers who bought Kirin from Oct. 25, 2009, through Dec. 17, 2014, will be able to receive 50 cents per six-pack of 12-ounce bottles, $1 per 12-pack of 12-ounce bottles, or 10 cents for each individual bottle or can. Reimbursements supported by proofs of purchase are capped at $50 per household, while those without proof of purchase will get no more than $12 total, according to the settlement.

On the plus side, even $12 will still pay for at least a bottle or two of imported Orion or Hitachino Nest Beer. And in the meantime, the industry and its processes have grown a little more transparent.

 

[SOURCE: Miami New Times via Eater]

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Jun 19, 2021

New Dublin cloud kitchen for Sodexo

Food
Hospitality
Sodexo
Fooditude
Helen Adams
2 min
Sodexo has invested in a new cloud kitchen in Dublin, Ireland, as it adapts to the digital age

Sodexo has opened a new cloud kitchen in Dublin, Ireland, after launching workplace catering subsidiary, Fooditude.

Catering, facilities management and home services company, Sodexo, has a revenue of 22b and is headquartered in Issy-les-Moulineaux, France, with offices across 28 countries. 

Catering company Fooditude is based in London and creates organic, fresh food for clients and focuses on eliminating food waste. 

A ‘cloud kitchen’ (also known as a ghost kitchen, virtual kitchen or shared kitchen) is set up for delivery-only food brands. 

In December 2020, Sodexo acquired a majority shareholding in Fooditude.

 

Sodexo and Fooditude move the hospitality industry into the digital age

Sodexo declared that Fooditude would have a huge role to play, as it develops new consumer-focused food services for the digital age.

“Our investment in Fooditude is a crucial element in the evolution of Sodexo’s workplace food services”, said Julie Ennis, CEO of corporate services at Sodexo UK & Ireland. “Organisations are rethinking the way they work, reviewing their office footprints and the purpose of those spaces, so it is crucial we have the right flexible, digitally-powered food services to meet our clients’ and consumers’ needs.”

Fooditude doesn’t just offer catering deliveries, the company also organises pop-ups. The company uses organic produce and takes sustainability seriously. 

“One of the toughest challenges with our business model is to operate with minimum impact on the environment”, said a Fooditude representative. “Reducing food waste is our top priority this year. To that end we have embarked on a few interesting partnerships with charities and businesses tackling this problem. We work with FoodCycle, OLIO and Orca.”

Fooditude also measures its carbon footprint with The Planet Mark, a sustainability certification. Fooditude’s goal is to reduce its carbon footprint by at least 5% in 2021.

 

A welcome food move in hospitable Dublin

The Dublin food scene is well known for flourishing outdoor markets and cosy fire-lit pubs. Taking a hybrid kitchen there is fitting for the modern age, especially in the post-pandemic era when many customers may prefer ordering food to be delivered, instead of eating out.

“We are delighted to take Fooditude to Dublin”, said Ennis. “We see significant potential to establish and grow the business there, with clear benefits to our current clients as well as an offer that will help us grow our Ireland business and target new clients in the city’s fast-growing technology and media sectors.”

 

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