sweetener category.69 for the 1 lb.
Admission is $375 ($325 for James Beard Foundation members). Last fall, we partnered with the
Southern Foodways Alliance, Council of Independent Restaurants and
Starchefs.

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S. SPLENDA(R) Brown Sugar
Blend, a first-of-its-kind reduced calorie brown sugar product, is a
proprietary blend of brown sugar and SPLENDA(R) Brand Sweetener , or sucralose.newscom. But, with the new SPLENDA(R) Brown Sugar Blend, I can now bake
anything from chocolate chip cookies to baked beans and my customers will
never know the difference."

About SPLENDA(R) Brown Sugar Blend
SPLENDA(R) Brown Sugar Blend is a proprietary blend of brown sugar and
SPLENDA(R) Brand Sweetener, or sucralose. Suggested retail price is
$2. He added that other awards committees (there are six
different committees) may choose to meet outside New York if the
circumstances allow it.

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Suggested retail price is $6.

(1)IRI/Infoscan Unit Share CY 2004, ending January 2, 2005
(2)BASES II At-Home Use Tests

For additional
information visit www.

the James Beard Foundation

"It is especially meaningful for the New Orleans restaurant community to be
recognized at the James Beard Foundation Awards because so many of our
industry colleagues and members of the media attend.

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The awards are attended by more
than 1,500 culinary industry leaders. "We had discussed holding some of our committee
meetings outside of New York for some time.

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(1) We saw an opportunity to provide
consumers with another option that was as of yet untapped," said Debra
Sandler, General Manager, North America, McNeil Nutritionals, LLC, a Johnson +
Johnson company. The company's mission is to give
people the ability to actively manage their own health. McNeil Nutritionals,
LLC is headquartered in Fort Washington, Pa. Chef John Folse, owner of John
Folse & Co.

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com/cgi-bin/prnh /20050404/NYM050 )
The introduction of SPLENDA(R) Brown Sugar Blend considerably broadens the
landscape of the sweetener market, as SPLENDA(R) Brand, the #1 player in the
retail sweetener category, now offers a full spectrum of low- and no-calorie
options to consumers. SPLENDA(R) Brand products enable the home chef to set
virtually no limits on what he or she can do to reduce sugar and its calories
in his or her favorite dishes.
SPLENDA(R) Brown Sugar Blend will be available at all grocery, supermarket
and club stores nationwide beginning September 2005, available in a 1 /2 lb.org.

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The addition of SPLENDA(R) Brown Sugar Blend to the product
line up provides another alternative to reduce sugar, calories and
carbohydrates in traditional recipes.
SPLENDA(R) Sugar Blend for Baking is sold at grocery, supermarket and club
stores nationwide. The theme of the
Journalism Awards dinner is Cajun Country. In addition, for the first time, travel and food
costs for each participating chef will be covered by the Foundation and
award and event sponsors.

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SPLENDA(R) Brand Transforms the Sweetener Category With Its Next Innovation - SPLENDA(R) Brown Sugar Blend

The increasing popularity of using low and no calorie sweeteners in
cooking and baking, shown in part by the unprecedented success of SPLENDA(R)
Brand products, signifies a fundamental shift in the way Americans think about
sweetness today. You can find out more about SPLENDA(R) No Calorie Sweetener and get
recipes and tips on cooking and baking with SPLENDA(R) at
http://www. New Orleans has faced
insurmountable challenges since Hurricane Katrina, and its restaurant
community has remained incredibly strong and committed in its efforts to
rebuild.. "We are thrilled that The James Beard Foundation will recognize
our city for its contribution to America's culinary heritage," said Stephen
Perry, President and CEO of the New Orleans Metropolitan Convention &
Visitors Bureau. Nominees for the 2006
awards will be announced March 16 and posted at www. In addition to presenting the
James Beard Foundation Awards, the Foundation showcases chefs, authors, and
winemakers through dinners and events at the James Beard House; provides
scholarships for culinary students; participates in educational initiatives
within the culinary industry; and preserves and maintains the James Beard
House, the nation's premier culinary performance space.

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, McNeil
Nutritionals, LLC, the maker of SPLENDA(R) Brand retail products, announced
today the launch of the all-new SPLENDA(R) Brown Sugar Blend, marking another
significant innovation in the U.
(Photo: http://www. "Until now, brown sugar was difficult to
substitute because it is a more complex sugar, one that adds texture and rich
flavor. The brown sugar in the product
allows consumers more of the browning, rising, texture, moistness and
molasses -like flavor characteristic of baked goods made with brown sugar. bag, and $4. Consumers only need to use
one-half cup of SPLENDA(R) Sugar Blend for Baking to achieve the sweetness of
a full cup of sugar. These are chefs who have supported the James Beard Foundation for
the past 20 years by cooking at the Beard House and participating in
fundraisers."

Edna Morris, president of the James Beard Foundation, said, "The
Foundation's commitment to supporting the New Orleans restaurant community
extends beyond the awards evening.

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I believe this is an important innovation that will
satisfy a previously unmet demand.com to conduct a national outreach effort to assist displaced
restaurant workers in finding jobs. And
a delegation from our awards committees will be meeting in New Orleans . After all, this is a national
awards program with committee members from all around the country ,"
explained Crea. For membership, event and
scholarship information, please visit www.

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Available at retail in September of this year, a serving of SPLENDA(R)
Brown Sugar Blend has half the calories, half the sugar, and half the
carbohydrates of brown sugar and can be used anywhere brown sugar is used.
Consumers will only need to use one-half cup of SPLENDA(R) Brown Sugar Blend
to replace the sweetness of a full cup of brown sugar.69 for the 1/2 lb. Modern flavors of New Orleans will be captured in contemporary
dishes, such as grilled crawfish with creole cream cheese gnocchi and daube
of Louisiana rabbit with white asparagus.

The James Beard Foundation Journalism Awards will be given out at a
separate dinner on May 7 at the Grand Hyatt New York., and author of the Encyclopedia of Creole and Cajun Cooking
will oversee the dinner menu. This is the first time one of the awards committee has
met outside of New York.

The James Beard Foundation is a national not-for-profit organization based
in New York City whose mission is to celebrate, preserve, and nurture
America's culinary heritage and diversity in order to elevate the
appreciation of our culinary excellence.

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"In the multi-billion dollar sweetener industry, brown sugar constitutes
14 percent of all sweetener unit sales. bag that
provides the sweetness of 2 lbs. It is available in a 2 lb. We remain committed to helping our colleagues in New Orleans
and to nurturing and furthering the preservation of this great city for
years to come," said Dorothy Cann Hamilton, chairman of the James Beard
Foundation. The New Orleans Metropolitan Convention & Visitors Bureau will
provide a live jazz band to add spice to the ballroom during the awards
reception.

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"(2)
After the successful launch of SPLENDA(R) Sugar Blend for Baking (a
proprietary blend of sugar and sucralose) presented a viable baking
alternative to white sugar, the makers of SPLENDA(R) Brand saw an opportunity
to transform the category yet again.
The awards are judged by industry professionals who are assigned to judge
specific award categories based on their expertise.

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The launch of SPLENDA(R) Brown Sugar
Blend further establishes SPLENDA(R) products as alternative sources of
sweetness in America's kitchens.

About SPLENDA(R) No Calorie Sweetener
SPLENDA(R) No Calorie Sweetener products are marketed by McNeil
Nutritionals, LLC, a Johnson + Johnson company, and are available at retail
stores in packet and granular form.SPLENDA. Reservations to the May 8 awards can be made by
calling 212-367-9490 or toll free 1-866-362-6442 after February 1.

The James Beard Foundation Awards were established in 1990 to recognize and
honor excellence and achievement in the culinary arts.

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"As a restaurant owner, many customers approach me with requests for low-
sugar items, and I feel that their requests are representative of the
country's need for lower-calorie options," said Chef Stephen Pyles, of
Dragonfly Restaurant in Dallas, TX.

If New Orleans cooking is the "heart," then music is the "soul" of the
city.

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The Awards ceremony
and reception will take place Monday, May 8, at the New York Marriott
Marquis.

This area of the directory is host to recipes which are shared by communities.

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Moreover, our research showed that almost 84 percent of those who
tried the SPLENDA(R) Brown Sugar Blend at home would purchase it if available,
signifying overwhelming interest from consumers. bag that provides the sweetness
of 4 lbs.jamesbeard. It gives the New
Orleans restaurant community the chance to say, 'We are back! Come visit
us!'," said Susan Spicer, whose restaurant reopened last November.

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The James Beard Foundation will celebrate the
culinary legacy of New Orleans at the 16th annual James Beard Foundation
Awards, the nation's most prestigious recognition program for outstanding
achievement within the fine food and beverage industry. Among the classics
on the menu that night will be po'boys, red beans and rice, gumbo, and
beignets.

"The mission of the James Beard Foundation is to celebrate, preserve, and
nurture America's culinary heritage and diversity in order to elevate the
appreciation of our culinary excellence..

Sponsors for the 2006 awards include: All-Clad Metalcrafters, American
Express Company, Cattlemen's Beef Board and National Cattlemen's Beef
Association, Chefwear, Contessa Premium Foods, Ecolab, Gallo of Sonoma ,
illy caff North America, KitchenAid Home Appliances, the New Orleans
Metropolitan Convention & Visitors Bureau, S.

THE 2006 JAMES BEARD FOUNDATION AWARDS
GUEST CHEFS
(* A single asterisk indicates a chef cooking at the Journalism Awards
Dinner on May 7, 2006)

Burt Benrud,Caf du Monde
John Besh, Restaurant August
Frank Brigtsen, Brigtsen's
Leah Chase, Dooky Chase's Restaurant
Craig Cuccia, Caf Reconcile
Ross Eirich, Galatoire's Restaurant
John Folse*, John Folse & Company, Gonzales (Journalism Awards Dinner
Executive Chef)
Tenney Flynn, GW Fins
Adolfo Garcia, RioMar
John Harris, Lilette
Bob Iacovone, Cuve
Emeril Lagasse, Emeril's Restaurant
Jacques Leonardi, Jacques-Imo's Caf
Donald Link*, Cochon
Tory McPhail, Commander's Palace
Michael Regua, Antoine's
Cynthia Schneider*, Grapevine Caf and Gallery, Donaldsonville
Willie Mae Seaton , Willie Mae's Scotch House
Kenneth Smith, Upperline Restaurant
Greg Sonnier*, Gabrielle Restaurant
Susan Spicer, Bayona Restaurant (Awards Reception Executive Chef)
Erik Veny, Muriel's Jackson Square
Allison Vines-Rushing, Longbranch Restaurant, Abita Springs
Thomas Wolfe, Peristyle
New York Host Chefs: Anthony Arbeeny* and Eddie Wing Cheung*, Grand Hyatt
Hotel

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29.

Under the direction of Reception Executive Chef Susan Spicer, owner and
executive chef of Bayona , 20 chefs from New Orleans and vicinity will
prepare the dishes that have made New Orleans one of the greatest culinary
destinations in the world (list of chefs is attached).

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"When simply presented with the idea of SPLENDA(R) Brown
Sugar Blend, 40 percent of consumers said they definitely or probably would
buy it. of sugar.org.Pellegrino, Southern Wine &
Spirits NY, Viking Range Corporation, and Waterford Wedgwood.org or call
212-675-4984.

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PRESS RELEASE The 2006 James Beard Foundation Awards to Honor the Culinary Legacy of New Orleans

"Reopening has not been easy but.jamesbeard. Membership in the
James Beard Foundation is open to culinary professionals, as well as anyone
who enjoys and supports the culinary arts.

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Leading Sweetener SPLENDA(R) Brand Introduces a First-of-its Kind Product that
Combines SPLENDA(R) Sucralose with Brown Sugar

FORT WASHINGTON, Pa .
bag that provides the sweetness of 1 lb. bag.

A portion of the $375 admission price to the awards will be donated to a
charitable fund established to support the rebuilding of New Orleans 's
restaurant community. The American Express Card is the
Official Card of the James Beard Foundation Awards.

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Whether it is sprinkled atop a cup of hot cereal or used for a classic
chocolate chip cookie, Americans can for the first time enjoy a lower calorie
version of their favorite brown sugar recipes. of brown sugar, and a 1 lb. of brown sugar.

About SPLENDA(R) Sugar Blend for Baking
SPLENDA(R) Sugar Blend for Baking contains SPLENDA(R) Brand Sweetener
(sucralose) and sugar , which gives baked goods the ability to brown, rise and
spread more like baked goods made with real sugar. SPLENDA(R) Brand Sweetener (sucralose),
the non-nutritive sweetening ingredient found in all SPLENDA(R) Brand
products, is also used in more than 4,000 products of major food brands
worldwide . We will provide whatever additional
support we can to New Orleans chefs coming to cook at the Beard House."

Joe Crea, chairman of the James Beard Foundation Awards Committee,
confirmed that the Restaurant and Chef Awards Committee will meet in New
Orleans in March.

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About McNeil Nutritionals
McNeil Nutritionals, LLC, a Johnson + Johnson company, is a global
marketer of innovative nutritional products, including SPLENDA(R) No Calorie
Sweetener, SPLENDA(R) Sugar Blend for Baking, VIACTIV(R) Calcium Soft Chews,
VIACTIV(R) Multi-Vitamin Soft Chews, LACTAID(R) Milk and Dietary Supplements,
and BENECOL(R) Spreads and Smart Chews. it's time for people to return to the
Big Easy.

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com or by calling 1-800-7-SPLENDA (1-800-777-5363). More than 60 awards
are presented in the areas of cookbook publishing, restaurants and chefs,
broadcasting, food journalism, restaurant design, and lifetime achievement.jamesbeard.