Word: contente
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...Times Co., management put on mourning clothes for their earnings call. Revenue fell a little over 18%, which was closer to Yahoo!'s drop than champions of Internet advertising would like. Advertising revenue killed the newspaper company's sales by dropping 27%, to $335 million. Fans of paying for content will note that subscriber revenue was up 1%, to $229 million, but that money came from people buying physical papers and not online content. (See 25 people to blame for the financial crisis...
...irony of the circulation-revenue success in the battered newspaper industry is that subscription sales are the Holy Grail for paid content. But the industry has not found a way to make it work online...
...results of both companies put side by side are a true indication of what the recession has done to the media, old and new. With the exception of Google (GOOG), the life has gone out of the business of making big profits in the content business. Since Google is only a content aggregator, it does not qualify for the sake of comparison...
...case that the Web is a better way to reach consumers. They keep repeating that it is somehow more targeted. Ads can be served directly to discrete parts of the online population based on people's interests. The first proof against that is the fact that online newspaper content is not attracting advertising. Online revenue for the New York Times Co. dropped in the first quarter. The combination of the content's quality and that ability to focus on valuable groups of readers did not bring cash flooding in the door...
...Instead, he is advocating a drastic change in the sugar content of sodas. His Department of Nutrition is urging manufacturers to produce a line of beverages containing only 1 gm of sugar per ounce, a 70% reduction in sugar content. It's all part of a campaign to re-train the American sweet tooth. "If children grow up with everything tasting super sweet, then it's hard for them to appreciate he gentle sweetness of a fresh carrot or an apple," he says. "Part of this is deconditioning palates to a much more natural level of sweetness." That certainly...