Candy Industry January 2012

Signature, hand-hammered “Bunny Riding Rooster” mould passed down from great, great grandfather. Only Peter’s matches y...

Author: Bernie Pacyniak

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Signature, hand-hammered “Bunny Riding Rooster” mould passed down from great, great grandfather. Only Peter’s matches your passion.

I

n 1875, after eight years of experimentation and refinement, Daniel Peter of Vevey, Switzerland gave the world its first taste of milk chocolate. And the world of chocolate was changed forever. Today, nearly 130 years and many accolades later, Peter’s Chocolate continues to produce exceptional chocolate for the uncompromising few – for people like you.

THE MARK Phone 877-835-4243 www.peterschocolate.com

OF DISTINCTION™

Contents For subscription information or service, please contact Customer Service at: Tel. 847.763.9534 or Fax 847.763.9538 or e-mail [email protected] or visit www.candyindustry.com.

January 2012

Kristine Collins

Volume 177, Number 1

Bernard Pacyniak

COVER STORY MANUFACTURER PROFILE 20

20

SPAIN’S CHOCOLATE PATRON The European Candy Kettle Club’s 2011 winner, Pedro Lopez Lopez of Valor Chocolates, stays faithful to his company’s legacy of producing beautiful bean-tobar chocolates by taking advantage of technology and tradition.

SPECIAL REPORT

Crystal Lindell

Kristine Collins

Publisher 847.224.8944 [email protected] EDITORIAL Editor-In-Chief 847.405.4004 [email protected] Associate Editor 847.405.4050 [email protected] ADVERTISING North American Sales 847.224.8944 [email protected]

Sharon Ward

North American Inside Sales Manager 847.405.4017 [email protected]

Dee WakeÀeld

European Sales Manager + 44.207.792.3344 (London) Fax + 44.207.792.3331 [email protected]

Diana Rotman

ClassiÀed Sales Manager 847.405.4116 [email protected]

Jill L. DeVries

Corporate Reprint Manager 248.244.1726 [email protected]

Steve Pintarelli

Group Publisher [email protected]

Jennifer Allen

Sarah Zagacki

PRODUCTION Advertising/Production Manager 818.224.8035 x2214 [email protected] Art Director BNP CORPORATE DIRECTORS

50 GLOBAL TOP 100 Candy Industry’s listing of the leading confectionery manufacturers. SHOW PREVIEWS

58 ProSweets/Upakovka preview

John R. Schrei

Publishing

Rita M. Foumia

Corporate Strategy

Scott Krywko

Information Technology

Vincent M. Miconi

Production

Lisa L. Paulus

Finance

Michael T. Powell

Creative

Nikki Smith

Directories

RC8

Marlene J. Witthoft

Human Resources

Scott Wolters

Events

Beth A. Surowiec

Clear Seas Research

AUDIENCE DEVELOPMENT Amy Schuler Group Audience Development Mgr. Stacey Noocha Multimedia Coordinator Carolyn M. Alexander Audience Audit Coordinator

EUROPEAN CANDY KETTLE CLUB AWARDS

Kevin Collopy

28 Spanish Nights (and days) Michael Costantino

CI 28 Christopher Wilson

POSTAL AND EMAIL LIST RENTAL Sr. Account Manager 800.223.2194 x 684 [email protected] Sr. Account Manager 800.223.2194 x 748 [email protected] BNP CUSTOM MEDIA GROUP Christopher Wilson, 248.244.8264, [email protected]

Printed in USA

4 CANDY INDUSTRY December 2011

www.candyindustry.com

Contents D E PA R T M E N T S OPENING SHOTS

Felicitaciones, Pedro!

8

Editor Bernie Pacyniak offers his genuine congratulations to his friend Pedro Lopez Lopez, managing director of Valor Chocolates and the 2011 European Candy Kettle Club award winner.

NEWS & ANALYSIS

Nestlé to investigate its own supply chain for child labor

14

Plus: New York Chocolate Show: Raw, single-origin and bold INGREDIENT TECHNOLOGY

Revving up chocolate

74

All-natural demands spurring development amongst chocolate suppliers as consumers seek authenticity, traceability and wellness.

CANDY WRAPPER

Capping off the wine tour

82

Powering the world of sweets

As a savory chef turned chocolatier, Chris Kollar understands the nuances of integrating flavors – a skill that blends in perfectly in Napa Valley’s fine wine and food culture. ALSO IN

THIS ISSUE ...

32

Dosing, weighing, mixing, cooking, aerating 34

Extruding, forming, cutting, depositing Tempering, enrobing, cooling Experience further products at

Upakovka Moscow, 24.01. – 27.01.2012, Hall 02, Booth 21B15

ProSweets Cologne, 29.01. – 01.02.2012, Hall 10.1, Booth C018/D019

www.bepexhosokawa.com [email protected]

Sweet Talk

Associate Editor Crystal Lindell shares her ideas for marketing candy during holiday-free January.

New Products

Mellace Family Brands’ S’Mores Mix, Palmer’s Candies’ Bakery Delights, The Wrigley Co.’s Starburst Flavor Morph and Mars Chocolate North America’s Snack Mix are among this month’s featured offerings.

38

Industry Trends: Sugar-Free Candies

42

Cover Story: Bad Deals? Fuggedaboutit!

48

Bits & Pieces

Not just for diabetics or those on a diet anymore, sugar-free confections are going mainstream and the category is seeing the benefits of an expanded consumer base. Agelo Caputo’s Fresh Markets know offering customers fresh choices at great prices satisfies the sweet tooth and the bottom line.

CI 122

Opening SHOTS

¡Felicitaciones, Pedro! By Bernie Pacyniak

O

ne of the most satisfying aspects of my job involves having the opportunity to sit down with confectionery executives one-on-one and quizzing them about running a successful business in today’s highly competitive climate. What makes this opportunity even more enjoyable is that occasionally I get to cultivate a relationship that goes beyond professional obligations; I like to think that there are several individuals within the confectionery world that I can call friends. Pedro Lopez Lopez, managing director of Valor Chocolates, is one of them. Consequently, when I heard the European Candy Kettle Club (ECKC) has chosen him as its 2011 award winner last year, I was pleased to have a chance to not only revisit the company, but to break bread with him personally. Naturally, at each ISM, I make it a point to sit down and have some chocolates with Lopez, who never fails to greet me warmly at his booth. One of the reasons both of us have developed a rapport amongst ourselves involves trust and a lack of airs. Lopez’s straightforward, down-to-earth style pretty much meshes with mine. That, coupled with a passion for his work as well as a zest for life makes us “compatico.” Consequently, it’s particularly encouraging to see that Lopez’s leadership has continued to keep Valor in the forefront as Spain’s premium chocolate supplier. His dedication to bean-to-bar processing, his commitment to continuous improvement as evidenced by targeted annual investments and his fine-tuning of Valor’s strategic plan have delivered 7% annual growth during the past three years, a number anyone would relish in these critical times. 8 CANDY INDUSTRY January 2012

Editor Bernard Pacyniak tours Valor Chocolates’ manufacturing facility in Villajoyosa, Spain with Pedro Lopez Lopez, the company’s ceo and managing director and winner of the 2011 European Candy Kettle Club award.

But there’s more to the man that business acumen. For example, after he had taken me on a personal tour of his facility, pointing out changes since my previous visit in 2004, we came back to his office to finish the interview. Toward the end of the interview, he apologized for the interruptions during the course of the day, but, as Lopez explained, he was personally involved in handling much of the coordination needed to make the events planned for the ECKC members. Organizationally, the company’s fairly flat and they really didn’t have a public relations person on hand to ensure all the i’s were dotted and the t’s crossed for the two-day extravanganza planned. As he admitted, in today’s economy, everyone in the company has been asked to do more, including himself. But as he related to me, Lopez has learned to take things in stride, thanks in part to city’s annual Christian/Moorish festival. For the 2011 event, he was asked to take on the role of king of the Christians. “It’s six days of celebration, and as king, you’re constantly dealing with a host of requests from friends and festival-goers,” he told me. Prior to accepting the honor, he consulted with

colleagues who were past local monarchs about the responsibilities of being king during this truly one-of-kind celebration. “They told me not to worry, just enjoy,” he said. And that’s what I truly admire about Lopez, he truly enjoys his job, which involves building a family heritage into one of the premier chocolate companies in the world. Mind you, his responsibilities aren’t free of anxieties. But one flash of his smile tells you that both the man and his chocolate are keepers. One last tidbit about the man. Upon finishing our interview, Lopez wanted to find out where I’d like to go to lunch. “Do you like seafood?” he asked. Well, if you’re on the southwestern coast of Spain, one better like seafood. “Of course,” I replied. “Do you mind going to a ‘warehouse’ restaurant?” he asked again. Lopez explained that it was an unassuming place with a limited menu, but with some of the freshest fish in town. “Sounds like my kind of place,” I said. Suffice to say that if you ever get a chance to visit Villajoyosa in Spain, stop by Casa Pachell. Try the appetizers and the grilled shrimp. And, Pedro, once again, congrats.


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W R TH E P L E A S U R E OF Y OU R COM PANY F O R T HE 6 7 TH ...

Kettle AWA R D S

Candy Industry magazine, along with the chairman and members of the Kettle Committee, will present the 67th Kettle Awards at a gala reception on May 9, 2012, during the Sweets & Snacks Expo in Chicago. The event will be held in the main dining room of the Union League Club of Chicago at 65 West Jackson Boulevard from 6:00 to 7:30 p.m. Each of the nominees for this illustrious award were nominated based on their accomplishments, activities and contributions to the confectionery industry in 2011 as determined by the criteria set

up for the Kettle Award in 1945. The criteria require superior achievement in the following areas:

• Sales and Marketing • Education and Personnel Training • Energy and Environmental Contributions • Quality Advancement • Government Relations • Public Relations • Administrative and Financial Techniques • Production and Plant Improvement • Research and Product Development

Mark your calendar to attend this gala event on May 9! RSVP via e-mail: [email protected]. Just give us your name, company name and the number of people planning to attend. Questions? Call Kris Collins at 847-224-8944.

Bryan Bainbridge

Russ Crosio (Secretary)

Mark W.Glimmerveen

Mark Lozano

Joni Stern

Partner Bainbridge Associates LLC 2465 Byron Station Dr. SW., Suite B Byron Center, MI 49315 Tel: 616.583.1458 [email protected]

President Crosio and Associates, Inc. 3165 Sable Ridge Drive Buford, GA 30519 Tel: 404.610.3335 [email protected]

National Sales Manager TNA North America 680 S. Royal Lane, Suite 200 Coppell, Texas 75019 Tel.: 972.462.6515 [email protected]

President Stern Ingredients 338 W. Oakdale Chicago, IL 60657 Tel: 773.472.0301 — Cell: 773.251.8488 [email protected]

Jim Bourne

Chuck Dodson

VP of Sales and Marketing Clasen Quality Coatings 5126 West Terrace Drive, Suite 100 Madison, WI 53718 Cell: 912 346 1595 Office: 912 236 2797 Fax: 912 236 4693 [email protected]

President Hilliard’s Chocolate Systems 275 East Center Street W. Bridgewater, MA 02379 Tel: 508.587.3666 [email protected]

Director Consumer Insights & Marketing A.M. Todd 1717 Douglas Avenue Kalamazoo, MI 49007 Tel: 269.216.2613 [email protected]

Katherine Clark (Chairperson)

Robert Dono

Director of Technical Services Specialty Food Ingredients Division Centerchem, Inc. 707 Skokie Blvd., S-600 Northbrook, IL 60062 Tel: 847.509.2750 [email protected]

National Sales Manager – Confectionery Robert Bosch GmbH 5 Deacon Dr. Mercerville, N.J. 08619 Tel.: 609.587.4879 [email protected]

Scott Funk Bill Copeland President aspecialtybox.com 12437 East 60th Street Tulsa, OK 74146 Tel: 918.629.6084 [email protected]

Senior Sales Executive - Midwest The Blommer Chocolate Co. 4277 West Shore Court Westerville, Ohio 43082 Tel. 216-533-6711 (cell) [email protected]

Tim Galloway Ray Cote President American Chocolate Mould Co., Inc. 1401 Church Street, Suite 5 Bohemia, NY 11716 Tel: 631.589.5080 [email protected]

Chairman & CEO The Galloway Co. 601 S. Commercial St., Neenah WI 54956. Tel.: 920-886-2303 [email protected]

12 CANDY INDUSTRY January 2012

Jim Greenberg Co-President Union Confectionery Machinery Co. 801-825 East 141st Street Bronx, NY 10454-1917 Tel: 718.585.0200 ext. 116 Cell: 203.913.9656 [email protected]

Lee Hartman Sales Manager Printpack, Inc. 2800 Overlook Parkway, NE Atlanta, GA 30339 Tel: 404.460.7331 Cell: 404.434.9414 [email protected]

James H. Heinz President & CEO Bell Flavors & Fragrances, Inc. 500 Academy Drive Northbrook, IL 60062 Tel: 847.291.8300 [email protected]

Fred Hintlian President Varick Enterprises, Inc. 14 Fieldstone Drive Winchester, MA 01890 Tel: 781.729.9140 [email protected]

Roderick Oringer V.P. –Sales & Marketing Rice & Co. 11500 Roosevelt Blvd. Building D Philadelphia, PA 19116-3080 Tel: 215.673.7423 Cell: 215.805.6953 [email protected]

John Zima Director of Retail Confectionery Sales & Marketing ADM Cocoa 12500 W. Carmen Ave. Milwaukee, WI 53225-6199 Tel: 414.358.5743 [email protected]

Megan Rose (Vice Chairperson) Regional Sales Representative AarhusKarlshamn USA Inc. 499 Thornall St. Edison, NJ 08837 Tel: 708.663.9474 (Mobile) [email protected]

Gordon Shearer Key Account Manager, East Coast Danisco USA Inc. 247 Montauk Ave., Stonington, CT 06378 Tel: 215.990.9401

Joseph Sofia Chocolate Specialist & Account Manager Cargill Cocoa & Chocolate 20 North Broad St. Lititz, PA 17543 Tel. 717.626.3654 [email protected]

BNP Media Representatives Bernie Pacyniak Editor-in-Chief Candy Industry Magazine 155 Pfingsten Road, Suite 205 Deerfield, IL 60015 Tel: 847.405.4004 Fax: 847.405.4100 [email protected]

Kristine Collins Publisher Candy Industry Magazine 155 Pfingsten Road, Suite 205 Deerfield, IL 60015 Tel. 847.224.8944 Fax: 847.405.4100 [email protected]


2012 Kettle Nominees James S. Buffardi Chief Financial Officer Ferrara Pan Candy Co. Forest Park, Ill.

Jim Buffardi’s work experience in the family business began when he was 14 years old, stuffing cannolis at the original Ferrara Bakery in Chicago. Four years later in 1959, he started working at Ferrara Pan Candy Co., which was established by the Ferrara, Buffardi and Pagano families in 1919. Starting off as a janitor and moving on to learn various other aspects of the trade, such as bookkeeping and manufacturing, Buffardi quickly took on more responsibility at the company. For 52 years, Buffardi has lived and breathed confectionery. He has held a number of positions with the company — from purchasing agent to controller — and helped grow the company famous for Atomic Fireballs, Lemonheads, Red Hots and Black Forest brands into a $324-million enterprise. Today, as its chief financial officer, Buffardi, along with cousins, Ferrara, president and ceo, and Pagano, sr. v.p., manage the company with their sons, making Ferrara Pan Co. a rare fourth-generation family business. His fiscal responsibility encompasses five production facilities located in the United States, Mexico and Canada, which employ 800 people. Just last year, Ferrara Pan Co. invested more than $20-million in the installation of two highly automated production lines for gummies and chocolate at the company’s newest facility in Bellwood, Ill. A strong advocate for the confectionery industry, Buffardi has shown his dedication through his willingness to serve on industry committees and boards, including various National Confectioners Association committees as well as work with the American Association of Candy Technologists and Chicago’s Candy Production Club. Buffardi and his wife, Lynne, have four children: L.J., Janet, Tracy and Todd.

Mitchell Goetze, President & CEO Goetze’s Candy Co. Baltimore, Md.

Mitchell Goetze, president and ceo of Baltimore-based Goetze’s Candy Co., represents the fifth generation involved in producing the company’s trademark caramels, Caramel Creams and Cow Tales.


Having attended his first candy trade show when he was 12, Goetze grew up in the family business working alongside his father, uncle and grandfather, thus providing him with a broad and deep perspective on the issues facing food and confectionery companies. Currently serving as chairman of the National Confectioners Association (NCA), Goetze has a long history of industry involvement, having served on the NCA’s board of directors for the past 10 years and holding treasurer and vice chairman positions. Moreover, Goetze served as chairman of NCA’s Strategic Planning Committee from its inception in 2008 through today, helping guide the association through an extensive reorganization aimed at better protecting the industry and serving its members well into the future. Prior to his service on the National Confectioners Association Board, Mitchell served on various committees with the American Wholesale Marketers Association where he was presented with their Leadership Development Division Award in 2000. He also served the National Association of Convenience Stores on various committees and held a seat on their Supplier Board of Trustees from 1999 to 2001, representing the interests of confectionery suppliers to the convenience channel. Goetze holds a B.S. degree in business administration from New England College. He, together with his wife, Nell, have three children.

R. Anthony Sweet Chairman, Sweet Candy Co. Salt Lake City, Utah

Born and raised in Salt Lake City, R. Anthony “Tony” Sweet began his career as a third-generation candy maker at Sweet Candy Co. during his teenage years in the late 1950s. Upon graduating from Stanford University in 1964 with degrees in history and economics, Sweet returned to join the family business shortly thereafter. After enlisting in the U.S. Air Force Reserve, he started full-time employment as an assistant plant superintendent at Sweet Candy Co. He quickly took on more responsibility, becoming assistant plant manager, production manager, v.p. – manufacturing, and executive v.p. In 1983, Sweet became president and ceo, taking on chairman duties in 2008 — a position he holds today. Under Sweet’s leadership, the 119- year-old candy company grew, despite operating within a mature industry. He revamped the facility’s technology, plant and equipment and expanded its distribution throughout the United States and abroad.

In 1999, Sweet Candy Co. moved from an 89-year old building to a state-of-the art facility, located 3 miles south of the Salt Lake International Airport. Like his father, Jack, and grandfather, Leon, Tony has served on both the National Confectioners Association (NCA)’s Board and Executive Board during the 1980s, 1990s and the 2000s. In addition, Tony has been active and supportive of the Western Candy Conference. His work in the industry was recognized when Tony was inaugurated into the Candy Hall of Fame in 2006. In 2011, Tony received the Harvey Barrett Award from the Western Candy Conference. He is married to Carol Sweet, has a grown son and daughter and enjoys spending time with his three grandchildren.

Charles Flavelle Chairman R.C. Purdy Chocolates, Ltd. Vancouver, Canada

Born in 1929 in Vancouver, Canada, Charles Flavelle is a 48-year veteran of the candy business. The Flavelle family purchased Vancouver-based retail confectioner R. C. Purdy Chocolates Ltd. – which will celebrate its 105th anniversary next year — in 1963. Unfamiliar with chocolate and confectionery production, but determined and dedicated in making processes more efficient and products better, Flavelle turned to the Retail Confectioners International (RCI) for help. In gratitude for counsel and support, the Canadian entrepreneur become an involved advocate of RCI, serving as a long-standing board member and then chairman in 1974-75. When shopping centers began to emerge in the early 1970’s, Flavelle had a hunch they would be an ideal site for chocolate shops. He took the risk of opening stores in these emerging centers and soon earned the respect of the developers, with impressive sales throughout British Columbia. In 1980-81, Flavelle oversaw the design and building of a 57,000-sq.-ft., state-of-the-art manufacturing plant. He also was very influential in shaping Agriculture Canada’s position in not allowing vegetable fat into chocolate during the early 1990s. Flavelle served as president until he passed the business on to his daughter, Karen, and took on the role of chairman in 2003. Two years later he was inducted into the National Confectioners Sales Association’s Candy Hall of Fame. Flavelle is also a Rotary Club Paul Harris Fellow.

January 2012 CANDY INDUSTRY 13

News

& A N A LY S I S

New York Chocolate Show: Raw, single-origin and bold By Curtis Vreeland, Vreeland & Associates

E

ach year, the New York Chocolate Week provides East Coast chocophiles with a snapshot of current trends in the premium chocolate category. Held the second week of November, Chocolate Week consists of a chocolate-themed fashion show, the only U.S. touchdown of the global-trotting Salon du Chocolat and the Food Fête media event. Appropriately, the Nov. 9 kickoff for Chocolate Week sprung into action with a chocolaty cat walk. Sponsored by Lincoln, the Chocolate Fashion Show paired Tony Award-winning designers with pastry chefs to create Broadwaythemed haut couture. The next day, the 14th annual New York Chocolate Show opened with 65 exhibitors. The show attracted about 15,000 attendees, almost the same as last year and

an indication that despite the recession and ever tepid recovery, the demand for premium chocolate continues. At the show, raw chocolate made its presence felt, leaving the impression that the segment may be finding traction in the gourmet chocolate category. NibMor [www. Nibmor.com] featured its products, which received a Best of Press award at the Natural Products Expo East 2011. Davis Chocolate [www.DavisChocolate. com] debuted Powdered Nibs, a mixture of raw cacao nibs and ground baking chocolate packaged in a 100-gram shaker designed for both baking or as a food condiment. And Gnosis [www. GnosisChocolate.com] displayed its extensive line of vegan, raw chocolate. Raw chocolate products, a niche segment, which first appeared in 2005, caters to a customer base seeking

unrefined, supposedly more nutritious chocolate. Despite its narrow appeal, sales of raw chocolate increased 81% to $1.3 million last year within the natural product channel, reports Packaged Facts’ U.S. Chocolate Market 2010 study. Although seemingly out of the limelight these past months, single-origin chocolates were also prominently on display, suggesting this segment seems to be holding its own among choco-dilatants, if not mainstream consumers. Exhibitors with single-origin products included Pralus [www.chocolates-pralus.com], Guittard [www.guittard.com], Grenada Chocolate Co. [www.GrenadaChocolate.com], Amano [www.AmanoChocolate.com] and Hotel Chocolate [www.HotelChocolate.com]. Amano’s Dos Rios Palet d’Or bar, made with 70% Dominican beans, won a prestigious gold medal at London’s Academy

Gail Ambrosius’ Beerific Truffles.

Follies as interpreted by Steve Evetts (NY Marriott Marquis) with Tony Award winning designer Gregg Barnes.


Can-Can as interpreted by Sofitel Luxury Hotels and Vincent Bitauld (Sofitel) with Drama Desk Award winning costume designer David Woolard.

Xocolatti’s Rosehips slates.


See us in hall 02 booth 21B32

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News & Analysis

NibNor’s products received a Best of Press award at the Natural Products Expo East 2011

of Chocolate 2011, while Grenada Chocolate’s 82% organic bar recently won a silver medal. The Ecuadoran Trade Office also exhibited, featuring Kallari [www.KallariChocolate.com], Pacari [www.PacariChocolate. com], ChocoArt [www.ChocoArt.us] and Antidote [www.AntidoteChoco.com] chocolate products. It’s appearance at the show underscores the country’s importance as a global fine chocolate producer. For those chocolate lovers seeking to experience cacao growing firsthand, exhibitor Lin-Mar Travel Associates [www. TravelWithLin-Mar.com] has organized a Rainforest Chocolate Tour of Ecuador scheduled for spring, 2012. But even without a special cache such as raw or single-origin, chocolate’s versatility still seems to be limitless. Drawing upon Wisconsin’s vibrant craft beer culture, Madison-based Gail Ambrosius [www.GailAmbrosius.com] has paired local beers with her chocolate to create the Beerific Taster’s Box. For example, Ambrosius suggests pairing a stout, such as Furthermore’s Three Feet Deep, with her Blueberry truffle. “The earthiest of the blueberries married well with the smoky qualities of the beer, bringing out the best of both,” her tasting notes exclaim. Xocolatti [www.Xocolatti.com] chocolatier Shaineal Shah sought inspiration from his Bombay heritage and his family’s precious gems trade to create such east-west flavor combos as mango-paprika, rose hip-pistachio and orange-hazelnut “slates” or bark. His truffles are sold in gorgeous jeweler-style boxes, prompting urbandaddy.com to call Xocolatti the “Cartier of chocolate shops.” Chuao Chocolatier [www.chuaochocolatier.com] displayed its latest product, Potato Chips in Chocolate bar, a riff on the salty and sweet taste combo, while Lindt [www.lindt.com] introduced a new bar in 16 CANDY INDUSTRY January 2012

Lindt’s latest introduction to its Excellence line: Cranberry.

its Excellence line, Cranberry, a 48% cocoa dark chocolate studded with tangy cranberries and crunchy almond slivers. And Madison Chocolatiers West displayed Chocolate Indulgent Evening, a chocolate-themed, three-course meal that starts with a Provolone Cheese with Black Garlic and Parmesan Pesto Seasoning Truffle, followed by Jinju (Black Garlic Pearl) Truffle. As Madison Chocolatiers West’s Ricky Sanders explains, “Imagine a smear of the Jinju next to a grilled lobster, king crab or salmon with a drizzle white chocolate rum sauce.” Dessert choices include the Fall Harvest (a pumpkin ale beer truffle) or the Guilty Pleasure (a crème brûlée milk stout beer truffle). Amongst all the emerging and existing chocolatiers exhibiting at the show, one new entrant caused a bit of a stir: Lyon-based chocolatier Bernachon exhibited for the first time. Regarded by chocolate cognoscenti to be among the best chocolate makers in the world, its presence was a real surprise. “Considering that it’s virtually impossible to buy their product outside of Lyon, this is a rare and very real treat,” says author and TheChocolateLife.com founder Clay Gordon. Growing appreciation for fine chocolate by U.S. consumers also has spawned an interest in exploring chocolate’s historic roots. American Heritage Chocolate [www. AmericanHeritageChocolate.com], a Mars company that sells products following authentic 18th century recipes, is now available in more than 80 historic and living history sites across North America. “The story is also intriguing,” says Gail Broadbright, Mars’ director of emerging markets. “People love to enjoy chocolate the way George Washington, Ben Franklin or Thomas Jefferson would have enjoyed it,”

Grenada Chocolate Company’s award - winning 82% Organic Dark Chocolate bar.

On the social media side of the chocolate business, EatMoreChocolate.com is attempting to create a chocolate-centric blog and TV pilot about all things chocolate. “The viral nature of chocolate in undeniable,” says site founder Joe Harberg. “It’s no surprise that the terms ‘#chocolate’ itself is one of the most widely search terms on the web. Our goal is to dominate #chocolate on Twitter and connect with as many different businesses through Facebook as we can.” Since its launch three months ago in mid-September, site traffic has grown to 1,400 Facebook likes. Visitors to the site spend an average of six minutes. Other site demographics provide an interesting profile of social media savvy chocophiles: overwhelmingly female (77%) and young (34% are 18-24 years old). It’s clear, however, that during the past 10 years, the American artisan chocolate movement has come a long way. Innovation and craft continue to expand and improve. Some credit is due to the Fine Chocolate Industry Association [www.finechocolateindustry.org], a non-profit association founded in 2007 that sponsors educational programs, develops industry standards and bestows excellence awards. The organization has been growing 15% to 30% a year, according to President Mary Jo Stojak. It was a first-time exhibitor at Food Fête. The New York Chocolate Show still has a way to go if it is to approach the popularity of the marquee event in the circuit, the Paris Salon du Chocolat. As Gordon points out, “The U.S. chocolate market is the largest in the world and yet brand names that you think would love to tap into this market are nowhere to be found [at the Show].” No doubt, that will change in the near term.


Art appreciation

See us at

Cologne Germany 29.01. - 01.02.2012 Hall 10.1 Booth B020 / C021

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News & Analysis

Nestlé to investigate its own supply chain for child labor

N

examine and map out Nestlé’s cocoa supply chain. Where they find evidence of child labor, the FLA will identify the root causes and advise Nestlé how to address them in ways that are sustainable and lasting. With more than 800,000 cocoa farms in the country, companies have struggled to establish where their cocoa comes from and under what conditions it was farmed. The FLA’s methodology will bring consistency and transparency to the process, providing Nestlé with the information needed to eliminate instances of child labor in its supply chain. “In the past we haven’t been able to find a credible partner which has the capacity to help us with this kind of project,” Lopez says. “Now we have found an organization that can help us contribute to addressing the problem of child labor.” The results of the FLA’s assessment, which will be made public in the spring of 2012, will guide future Nestlé operations. Nestlé is the first food company to work with FLA, a non-profit multistakeholder initiative Nestle has enlisted the help of the Fair Labor Association to help assess its efforts in curbing child labor. that works with major companies to improve working conditions in their supply chains. Auret van Heerden, FLA president, says the partnership will help curb child labor, but it is only the beginning of the hard work required to eliminate it. “Working with the FLA will help Nestlé and other stakeholders in West Africa to protect Oura Frédéric Kouadio, agronomist at the R&D Centre children in the cocoa in Abidjan, Cote d’Ivoire, left, explains the benefits of sustainability and better working practices. supply chain,” he

estlé soon will be self policing its supply chain, in an attempt to curb child labor on cocoa farms. The company announced that it will work with the Fair Labor Association (FLA) to investigate whether children are working on the cocoa farms that supply its factories. “Child labor has no place in our supply chain,” says José Lopez, Nestlé’s executive v.p. for operations. “We cannot solve the problem on our own, but by working with a partner like the FLA, we can make sure our efforts to address it are targeted where they are needed most.” Specifically, in January the FLA will send independent experts to Côte d’Ivoire to


says. “But eliminating child labor will take an enormous commitment from Nestlé and other companies sourcing from the region. This project is a step in the right direction, but the real test will be in whether issues uncovered in the investigation are addressed promptly and in a lasting manner.” The FLA used its tools and methodology earlier this year during a pilot project with Nestlé. For that, the FLA investigated possible labor rights violations during the hazelnut harvest in Turkey. An action plan, based on the findings, is being prepared by Nestlé and will be shared publicly at an international forum slated for the first quarter of 2012 in Turkey. The forum will bring together companies, academics and civil society organizations – including the Stop Child Labor Campaign – to discuss solutions to child labor in the hazelnut supply chain. van Heerden says stakeholders ultimately have to work together, sharing best practices, research and lessons learned, to fight the problem. “There are dozens of organizations and advocates who have been working on this issue for a long time,” says van Heerden. “No single company or organization can do it alone. Nestlé’s leadership and increased commitment is essential to bringing about long-term change in the cocoa industry.” The work with the FLA will complement Nestlé’s efforts to promote sustainability and better working practices in its cocoa supply chain, which it set out in the Nestlé Cocoa Plan. Progress reports and findings from FLA — a non-profit multi-stakeholder initiative that works with major companies to improve working conditions in their supply chains — will be published at www. fairlabor.org as they become available. For more information on Nestlé, visit www.nestle.com.


Manufacturer Profile

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The European Candy Kettle Club’s 2011 winner, Pedro Lopez Lopez of Valor Chocolates, stays faithful to his company’s legacy of producing beautiful bean-to-bar chocolates by taking advantage of technology and tradition.

By Bernard Pacyniak

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ost family-business executives would agree that they are, well, wedded to their work. Few, however, can claim they actually held their wedding reception where they work. In Pedro Lopez Lopez’s case, he didn’t have any options. The managing director and fourth-generation head of

Pedro Lopez Lopez, managing director of Valor Chocolates and the 2011 European Candy Kettle Club award recipient expresses his gratitude to ;management team members and employees for achieving the honor. (Left) Scores of 250-gram bars with Marcona almonds head for packaging at the company’s facility in Villajoyosa, Spain.


Valor Chocolates explains that he and his then wife-to-be, Maite, had watched their guest list expand to a staggering 500-plus circle of family and friends. “We were in the process of building our new headquarters and production facility at the time,” he explains. “The basement had just been completed. When we sought a place to hold the wedding reception, we realized that the only place large enough to accommodate all of our guests was the basement.” It takes a man of vision to transform a concrete slab into a subterranean “sweetland.” Sure enough, come wedding day, chocolates greeted guests at nearly every turn. Even when the final guest count topped 600, there was plenty of food, drink, music, chocolate and, most importantly, room to go around. Lopez’s ability to recognize opportunities in the face of overwhelming challenges has stood him and Valor well over the years. As this year’s European Candy Kettle Club winner, Lopez welcomes the recognition, but not for himself. Rather, he sees the honor directed toward his team of managers and employees, validating what the group has been able to accomplish during this most recent downturn. Despite a global economic crisis, despite an unprecendented surge in commodity prices affecting cocoa and sugar, and despite retailer pressures on pricing, Valor Chocolates has posted 7% annual sales gains during the past three years. Sales for fiscal year 2011 topped €100 million ($136 million).

At a Glance Valor Chocolates Headquarters: Villajoyosa, Spain Sales: €100 million ($136 million) for fiscal year 2011 Employees: 180 Plant: 17,000 sq. meters (two moulding lines, two praline lines, panning units, chocolate drink line, powder line). Output: 11,000 tons annually Brand: Valor, Puro, Autor Types of products: Chocolate bars, pralines, cocoa powder, couvertures, chocolate chips. Product breakout: Chocolate bars – 62%; drinking chocolate – 14% pralines – 13.5%; couvertures – 7, remainder – 3.5%. Retail shops: 39 (located throughout Spain) Management: Pedro Lopez Mayor, honorary chairman; Pedro Lopez Lopez, ceo and general manager; Valeriano Lopez Adrover, cfo; Juan Fullana Verdera, marketing director.



In evolving the company’s “pure pleasure” strategy, Lopez has concentrated on emphasizing Valor’s key competencies, namely, bean-to-bar production, the use of Marcona almonds, a growing network of “chocolaterias” (chocolate shops) throughout Spain, and the nation’s leading supplier of “A la Taza” drinking chocolate. Hence, by building on the pleasures of chocolate through “focused differentiation,” Valor has steadfastly

Valor Chocolates’s commitment to beanto-bar processing consists of blending Ghanaian, Ecudorian and Panamian beans together. After extensive cleaning, the beans head toward roasting and winnowing on a F.B. Lehmann system.


expanded the growth of its brands in Spain, while continuing to pursue exports, particularly to the United States. “We are the leader in Spain with sugar-free chocolate tablets, accounting for 65% of the market share,” he says. “In the ‘A La Taza’ drinking chocolate category, we’re No. 1 with a 40% market share. And in the chocolate with almonds segment, we are also No. 1 with a 37% share. Finally, in global dark chocolate, we’re also the leaders in Spain, with a 20% share.” The numbers reflect the progress Lopez and his team have made in realizing Valor´s vision of becoming globally “recognized as the best brand manufacturing chocolate with almonds, sugar-free chocolates and ‘A La Taza’ chocolates”. Heady numbers, indeed, for a midsized company competing with the likes of multinationals such as Nestlé and Ferrero. But then, as one of the last companies in Spain to process its own blend of cocoa beans into chocolate — a mix of Ghanaian, Ecuadorian and Panamanian beans — Valor prides itself on delivering chocolate with a specific “bouquet” and characteristics that can’t be duplicated. It’s a legacy that dates back to 1881, when founder and Pedro’s great-grandfather, Don Valeriano Lopez Loret began making and selling chocolate, one that provides a competitive advantage, Lopez says. It’s also a component he passionately

monitors. Thus, when he’s not traveling on business, it’s second nature for him to walk through the plant to taste the “chocolate paste” being created from this specific blend of beans, to sample the finished product as it heads toward highspeed wrappers. To novices, the bitter taste makes it difficult to distinguish any variations. Having spent the better part of his life sampling chocolate paste/liquor and chocolate daily, Lopez can detect nuances the uninitiated cannot. In doing so, he’s adamant about preserving the bouquet that’s inherent in Valor chocolate products. It also explains, in part, the success of the company’s sugar-free selection. With some minor differences in the refining and conching process, the beans are processed identically as those used for regular chocolate. This year the company invested in a dedicated refi ning and conching system for sugar-free products. The dedicated production, from bean to bar, eliminates excessive cleaning and satisfies capacity needs as the category continues to grow. Another investment aimed at improving overall quality involved walling off the cocoa bean cleaning and roasting area as well as the almond roasting area from the production areas. The move further minimizes any chance of cross-contamination into the production area. The company also invested in a new pouch-fi lling line for its La Taza chocolate drinks and contracted out additional warehouse space and logistics support.



Chocolate Comfort

(Top)To meet increased demand for its sugar-free line of chocolates, the company installed a dedicated refining/conching system by Buhler. The new addition complements the company’s extensive refining and conching capabilities, supplied by Buhler and Lloveras.

Late last year, Valor installed a new Delver chocolate chip line to meet growing demand from the company’s professional line of couvertures focused on foodservice and bakery accounts. “We typically invest between two to three million euros annually,” Lopez explains. “And in each case, the emphasis is on leading edge equipment, a philosophy that has paid back in efficiencies, quality and longevity,” he says. From cleaning and roasting, where the company uses a F.B. Lehmann system, to prerefining and conching, a combination of Buhler and Lloveras-supplied pre-refiners and conches, quality parameters are strictly enforced. 24 CANDY INDUSTRY January 2012

An Aasted 1.2 moulding line continues to handle the bulk of Valor’s bar production, which includes nine varieties of its 250and 300-g bars as well as three varieties of its 500-g bars. The unit operates at a speed of 19 moulds per minute. Dedicated sugar-free chocolate production runs on the company’s Aasted 700 moulding line that’s tied into a Rotzinger buffering line and a SIG Sapal wrapping line. To feed its 39 “chocolateria” retail shops scattered throughout Spain, as well as several key retail chains, the company runs a Chocotech Frozen Shell line as well as a dedicated Knobel sugar-free line. As Lopez points out, initially the chocolate shops provided Valor

It looks very much like a two-story country house, a comfortable and inviting country house. And just like country houses everywhere, the Chocolate Museum located adjacent to the 17,000-sq.-ft. office and production facility in Villajoyosa, Spain, carries plenty of memories with it. The 70,000 visitors who pass annually under a canopy of grapevines sheltering the front patio as part of the company’s factory tour experience both family and chocolate history. On the first floor, the groups admire portraits of Valor Chocolates founder Don Valeriano Lopez Lloret as well as subsequent generations of family members. A recreated office of uncle Valor López, frozen in time, captures the administrative and business aspects of running a chocolate company. Passersbys also have a chance to see the different kinds of machinery used to make chocolate in earlier times, everything from a traditional corro or stone roller used to mill and refine chocolate liquor to an electric winnower. A climb up the stairs reveals the company’s careful transition to more technologically advanced processing equipment. At the same time, elements of the past remain fixed in place, from unique chocolate moulds to turn-of-the-century advertising posters, and even a collection of chocolate wrappings. A look through the second-story window brings one back to reality, with a view of the cocoa bean processing area a mere 100 feet away. Tucked near the factory wall is a small greenhouse, one dedicated to fledging cocoa trees. It’s difficult to say whether the numerous crowds that pass through the museum completely grasp the history of chocolate. At least, they see how intimate and pleasurable a relationship the generations of Lopezes who have built up Valor have with chocolate. As those in real estate might be prone to say, it’s a country house that shows chocolate well.

Pedro Lopez Lopez and Editor Bernard Pacyniak at the front of the company’s chocolate museum.


Hall 2.2 Stand-Nr. 22C02

Hall 10.1 Stand-Nr. D-080/E-081


(Top) The bulk of 250- and 300-gram chocolate bar production, which includes infusions of Marcona almonds, takes places on an Aasted-Mikroverk 1.2 moulding line that runs at a 19 moulds/minute rate. (Bottom) Pralines, such as the company’s Autor line, are run on a Chocotech Frozen Shell system.


with brand publicity as well as revenue, with emphasis on the former. Today, the shops provide a serious income stream for the company, with brand leverage and revenues equally going hand in hand. Ironically, during the last two, most economically depressed years, Valor opened up 10 new units, helped in part by more realistic real estate prices, and, in part, by consumers searching for trusted, reliable brands. “We’ve learned a few things over the years in how to operate a retail location,” explains Lopez. That knowledge, coupled with a revamping of the product display area, which now fosters self-serve, has contributed to the growth. The 150-sq.-meter shops, excluding an outdoor patio area, average about €400,000 annually. “Today, more than ever, we’re conscious of who we are,” Lopez says. “In the past we tried to sell whatever, wherever,” he explains, referring to the company’s export strategy. “Moreover, it’s easier to export when you’re a reference in quality.” That reference point can be seen in the company’s product breakout: chocolate bars – 62%; drinking chocolate – 14%; pralines – 13.5%; couvertures – 7%, remainder – 3.5%. The bulk of Valor’s revenues come from sales to a broad range of retailers in Spain, 86%, while exports, industry sales and chocolate shops account for 6%, 5% and 3%, respectively. As part of its focused differentiation, the company has expanded new product offerings within its key competencies. To complement its “breadwinners,” the 250-gram and 300-gram dark and milk chocolate with almond bars, as well as dark and milk chocolate with hazelnut bars, the company now offers 45-gram bars targeted toward the impulse market. Earlier this year, the company opted to introduce a filled “mousse” line of sugarfree bars, available in 70% Dark Chocolate with Orange Mousse, Dark Chocolate with Truffle Mousse and Milk Chocolate with Hazelnut Mousse varieties. With the installation of a new liquid pouch-filling machine as well as the new Sig-Pack 1 liter unit for the company’s La www.candyindustry.com

The company’s 150-gram sugar-free chocolate bars head toward a Sig Sapal wrapper at the rate of 60 bars per minute. After wrapping, the bars are automatically indexed and cartoned on a Bosch unit, which were recently installed.

Taza chocolate drink line, Valor has taken another step in improving efficiency and capacity for a unique product item. “We recognize that not everyone outside of Spain is a fit for our drinking chocolate,” Lopez says. Nevertheless, many chocolate aficionados, once having tried this thick and rich drinking chocolate, are hooked. The company also expanded its Autor line of pralines to include a wineinfused selection, thus complementing its growing range of premium pralines. For Lopez, new product development doesn’t revolve on quantity, rather quality. Typically, the company will introduce three to four new products a year. A small pilot plant situated on a mezzanine overlooking the refi ning and conching area provides Valor’s team the ability to replicate the entire bean-tobar process on a minute scale. Lopez’s emphasis on quality stems from the company’s heritage, one that’s captured in displays visitors can see during a plant tour. www.candyindustry.com

“We have more than 70,000 visitors come through our plant annually,” he says. As part of the tour, the company upgraded its gallery, which includes beautifully carved Mayan chocolate statues as well as a comprehensive packaging and chocolate wrapper display. In addition to offering visitors a nostalgic look at packaging, the wrapper exhibit provides an education about the company’s guiding strategy. Back in the day when many companies were offering incentives such as toys to stimulate chocolate sales, Lopez explains, his father elected to concentrate on offering the best possible piece of chocolate within one large mould, thus leading to the creation of today’s classic Puro line 50 years ago. In releasing the Puro (Pure) brand to the public, Lopez’s father was confident quality would win out over trifles. Valor’s growth as a company has been predicated on that premise ever since. Conscious of the need for continuous improvement in today’s competitive

global climate, Lopez looks to continue investing in automation and technology. Projects on the drawing board include a new robotic pick ‘n place unit to automate praline packaging as well as installation of a third moulding line. The company has also acquired land to accommodate construction of a new production facility during the coming years. Last year, as part of a renewed push to step up exports to the United States, the company moved into new offices and expanded its warehouse capacity in Miami, Fla. The company looks to introduce its new 45-gram impulse bars into the American market while remaining focused on its key competencies: premium chocolate bars with Marcona almond inclusions as well as exquisitie sugar-free counterparts. It’s been nearly 16 years since Lopez celebrated his marriage in the basement of the newly built plant. Then, as now, he remains wedded to the business, a commitment consumers in Spain and abroad appreciate more and more. January 2012 CANDY INDUSTRY 27

Ingredient ECKC Award

TREEC CHE N P TOI O L ONG Y

Spanish Nights (and days)

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embers of the European Candy Kettle Club (ECKC) and guests were a bit reluctant to leave the splendors of the Montibolli Hotel in La Villajoyosa, Spain, given the retreat’s beautiful cliff views overlooking the Mediterrean Sea and its wonderful kitchen. But the itinerary involving ceremonies honoring Pedro Lopez Lopez, managing director of Valor Chocolates and this year’s ECKC annual award, promised a host of activities and splendid receptions. Prior to the evening gala, ECKC members and guests were given a marketing presentation and tour of the company’s modern office and

manufacturing facility. Lopez’ 92-yearold father, Don Pedro Lopez Mayor, was at hand as part of the welcoming committee. As befits Spanish hospitality, the tour kicked off with a local sweet wine, Fondillon vented by Bodegas Salvador Poveda, and Valor’s premium line of bars and pralines and a cup of La Taza drinking chocolate. The evening gala dinner was held in nearby Alicante, Spain, at the spectacular Maestral restaurant. Amongst the various local dignitaries attending the event was Alberto Fabra, president of Valencia, one of Spain’s 17 autonomous regions. Following a gastronomical meal, dancing continued into the night with

guests enjoying the music provided by a local 70s music cover band and capping the fiesta with a congo line tribute to Lopez. The following day, Lopez led a tour of his home town, La Villojoyosa, Spain’s original “Chocolate City,” which included a stopover at the company’s “la chocolateria” retail shop. Reinvigorated with La Taza drinking chocolate and some churros (fried pastry), the group took in tour of Benidorm and its famous beach, the Mendoza Winery and the “white-washed town” of Altea, where the ECKC bid farewell to Lopez and his team with a luncheon at the well-known Oustau Restaurant.

Phhot oto: oo:: Lid idiaa Baumgar mgarr t mg (Clockwise) Francois Adele (left), president of the European Candy Kettle Club and managing director of Dumoulin, and Alberto Farba, president of Valencia, flank Pedro Lopez Lopez, winner of the ECKC’s 2011 award. Russ Crosio, secretary of Candy Industry’s Kettle Award Committee, and his wife, Stephanie, in attendance at the gala dinner. Prior to the evening’s finale, guests join in a celebratory conga line dance. Members of the ECKC are introduced to signal the beginning of gala dinner at Maestral Restaurant in Alicante, Spain.



(Clockwise) ECKC Vice President and Candy Industry’s European Marketing Manager Dee Wakefield explains the history of the award to guests attending the gala dinner. Don Pedro Lopez Mayor, honorary chairman of Valor Chocolates and Pedro Lopez Lopez’s father, welcomes ECKC members and guests to the plant. Pedro Lopez Lopez leads the group in a tour of Villajoyosa. ECKC members pose in fron of the company’s headquarters and manufacturing facility. Magda Devesa explains the use of dendrometrics during a tour of the family winery. Sun and smiles from the ECKC group in front of Villajoyosa’s famous beach.



Sweet TALK

Embrace candy’s pleasure, ignore the guilt New Year’s resolution season may seem like the time to give up candy, but it should be just the opposite. By Crystal Lindell ASSOCIATE EDITOR

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or many American women and gay men, New Year’s resolution season is typically the time of year when candy transitions from an amazing, thoughtful gift to the devil. During this month of national diets, confections are avoided, thrown away and black-listed. ::Sad sweet sigh:: Of course, as a candy writer, I find this incredibly heart breaking. You see, January is the most depressing month of the year — and therefore the time we most need sweet treats to bring a little joy into our lives. The brief glimpse of daylight we get each day is shorter than the entire movie “Titanic.” It’s no longer Christmas, not yet Valentine’s Day. The bills are filling up the mailboxes. And the snow has lost all of its purpose, seeing as how it’s only fun to have around when there’s a Christmas card picture that needs to be taken. Alas though, candy can be our savior — it only we let it.

With each truffle, we can experience a little bit joy, and with every lollipop, we get to taste happiness. In fact, it seems as though candy should be the star of a month like January. It should shine as the beacon of hope everyone can attain, no matter how dark it is when we wake up each morning. But even if we can’t get that crazy

It’s like the girls who talk trash about reality television, but then tune in claiming to be fascinated by the sociology of the situations. Give me a reason, any reason at all, to indulge and I’m there with bells on. And, because I’m a sweet girl, I’ll just go ahead and tell you the little things I tell myself about candy that helps me justify grabbing the last piece. No, I don’t get all crazy and pretend it’s healthy. But, chocolates probably help lift winter depression, right? Sugar can give me the energy I need to actually get things done in the winter evenings, don’t you think? And anything with nuts in it totally qualifies as a protein. (That one’s almost too obvious.) I believe there is a magical marketing place that touches on the justifications women use to eat sweets, a place that reaches into the part of the heart that wants to find any reason, any reason at all, to eat the toffee. And I believe that a month like January is just waiting to be commercialized as the season of guilty pleasures.

In fact, it seems as though candy should be the star of a month like January. It should shine as the beacon of hope everyone can attain, no matter how dark it is when we wake up each morning.

32 RETAIL CONFECTIONER January 2012

with things, there is another way to weave candy into the January picture. Two words — guilty pleasure. As a woman, I can tell you that secretly, deep down, I’m looking for a reason to eat that last piece of chocolate. And because I’m seeking it out, you don’t have to work that hard to get me to buy a box of truffles.

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New Products Peanut Chews

Goldenberg Candy Co., Philadelphia, Pa. www.peanutchews.com (888) 645-3453

Peanut Chews, which date back to 1917, have a newly redesigned package that features a more nostalgic theme and also pays homage to the candy’s Philadelphia roots. The wrapper sports the traditional rich red and chocolatey brown that had been part of the Goldenberg’s wrapper design for decades. It also incorporates creative use of the UPC bar code on the new packaging, which reflects the Philadelphia city skyline. Ingredients: Peanuts, sugar, corn syrup, partially hydrogenated palm kernel oil, molasses, cocoa process with alkali, glycerine, dextrose, cocoa powder, salt, sorbitan tristerrate (an emulsifier), soy lecithin (an emulsifier). S.R.P.: N/A

PB&J’s

European Chocolate/Millano, Buffalo Grove, Ill. (847) 520-2215

European Chocolate’s latest treat would make a sweet addition to any lunch box. Their PB&J’s combine chocolate with peanut butter and either strawberry or grape filling. They come in bite-sized pieces, which are just 25 calories each, as well as sticks or as a candy bar. Ingredients: (Strawberry) Milk chocolate (sugar, cocoa butter, cocoa mass, whole milk powder, cocoa powder, whey powder, milk fat, soy lecithin (emulsifier), polyglycerol polyricinoleate (emulsifier), natural and artificial flavors. Filling: sugar, hydrogenated palm and rapeseed oil, peanut butter, milk powder, whey powder, soy lecithin (emulsifier), polyglycerol polyricinoleate (emulsifier), strawberry juice, high fructose syrup, citric acid, sodium citrate, potassium sorbate, salt, natural and artificial flavors, color added (FD&C red 40). S.R.P.: (8 sticks) $1.99


Bakery Delights ights Palmer’s Candies, Sioux City, Iowa www.palmercandy.com (712) 258-5543

Palmer Candies has introduced a new product that’s sure to satisfy snack cravings everywhere. It’s new line of Bakery Delights, includes: Peanut Butter Swirls – chocolate-covered, peanut butter-drizzled twists; Caramel Swirls – white chocolate and caramel-drizzled twists; and Yummy Chow – sweetened chocolate peanut butter corn cereal. Ingredients: (Peanut Butter Swirls) Sugar, wheat flour, vegetable oil (partially hydrogenated palm kernel and palm, corn) cocoa powder (processed with alkali), nonfat dry milk, salt, whey powder, corn syrup, sodium bicarbonate, yeast, partially defatted peanut flour, reduced mineral whey powder, soy lecithin (an emulsifier) and vanillin (artificial flavor). S.R.P.: N/A


Editor’s Choice S’Mores Mix Mellace Family Brands, Carlsbad, Calif. www.mamamellace.com (866) 255-6887 Mellace’s new S’Mores Mix is a combination of ingredients found in the classic treat – milk chocolate, graham crackers and marshmallows. The sweet, crunchy and chocolaty mix will leave ve you craving more of the snack and pining for a campfire with every bite. Ingredients: Honey graham squares (corn meal, whole grain wheat, sugar, molasses, partially hydrogenated soybean oil, fructose, modified corn starch, brown sugar syrup, honey, salt, baking ng soda, calcium, carbonate, soy lecithin, dextrose, trisodium phosphate, nonfat milk, vitamin C, natural and artificial flavors, niacin, zinc, reduced iron, folate, BTH to preserve freshness), dark chocolate flavored drops (sugar, partially hydrogenated palm kernel oil, cocoa powder pressed with alkali, anhydrous dextrose, soy lecithin, reduced mineral whey powder [milk], salt, artificial flavor), chocolate coating (sugar, partially hydrogenated palm kernel oil, cocoa powder pressed with alkali, soy lecithin, vanilla), white coating (sugar, partially hydrogenated palm kernel oil, nonfat milk powder, soy lecithin, monogylcerides, titanium dioxide color, natural and artificial flavors), white drops (sugar, partially hydrogenated palm kernel oil, reduced mineral whey powder, nonfat dry milk solids, anhydrous dextrose, soy lecithin, salt, artificial flavors), dehydrated marshmallows (sugar, corn syrup, dextrose, modified corn starch, gelatin, artificial and natural flavor). S.R.P.: (7.5-oz. bag) $3.99 — Crystal Lindell

Brix Smooth Dark Chocolate Brix Chocolate, Rutherford, Calif. www.brixchocolate.com (866) 613-BRIX (2749)

Starburst Flavor Morph The Wrigley Co., Chicago www.wrigley.com 312-644-2121

The newest Starburst offers more than just a variety of flavors in each pack – now, consumers will get to experience a variety of flavors in every square. The candy, which features flavor-changing beads, morphs from orange to orange strawberry or cherry to cherry lime. Ingredients: Sugar, corn syrup, hydrogenated palm kernel oil; less than 2% of: apple juice from concentrate, citric acid, tapioca dextrin, gelatin, natural and artificial flavors, modified corn starch, ascorbic acid (vitamin C), colors (red 40, yellow 6, yellow 5, blue 1). S.R.P.: (2.07-oz. stick) $.89, (3.45-oz. share size) $1.59; (13-oz. laydown bag) $3.19


Artisan chocolate company Brix Chocolate has added a new Smooth Dark Chocolate to its line of all-natural, hand-crafted chocolates. Formulated to pair with wine, the chocolate is made of single-origin Ghanaian chocolate, known for its bright, red fruit tones. The chocolate also features 54% cacao and is soft and rounded enough to complement sparkling wines such as Champagne and Prosecco as well as light sweet whites, such as Riesling and Moscato. Ingredients: Sugar, chocolate liquor processed with alkali, cocoa butter, whole milk, milk fat, chocolate liquor, soy lecithin (emulsifier), vanilla, and natural flavors. (Item may contain trace amounts of peanuts, tree nuts, milk). S.R.P.: (8-oz. bar) $9.99-$12.99

January 2012 RETAIL CONFECTIONER 35

New Products

M&M’S Snack Mix Mars Chocolate North America, Hackettstown, N.J. www.mars.com (908) 852-1000

Mars is taking its signature candy to the snack aisle with it’s new M&M’S Snack Mix. The mixes are meant to satisfy cravings for both sweet and salty and come in three varieties, including: • Milk Chocolate Candies Snack Mix, which features M&M’S Milk Chocolate Candies, mini chocolate chip cookies, peanuts and mini pretzel twists. • M&M’S Dark Chocolate Candies Snack Mix, which features M&M’S Dark Chocolate Candies, raisins, almonds and mini pretzel twists. • M&M’S Peanut Chocolate Candies Snack Mix, which features M&M’S Peanut Chocolate Candies, mini shortbread cookies, almonds and mini pretzel twists. Ingredients: M&M’S brand dark chocolate candies [semisweet chocolate (chocolate, sugar, cocoa butter, skim milk, milkfat, lactose, soy lecithin, artificial flavors, salt), sugar, cornstarch, corn syrup, dextrin, coloring (includes blue 1 lake, red 40 lake, yellow 6, yellow 5, red 40, blue 1, blue 2 lake, yellow 6 lake, yellow 5 lake, blue 2), gum acacia], pretzels [enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, malt, vegetable oil (canola oil, corn oil, and/or soybean oil), leavening (yeast, baking soda and/or ammonium bicarbonate)], almonds (almonds, salt), raisins (raisins, glycerine). S.R.P.: (8-oz.-bag) $3.29

Dark Chocolate + Intelligentsia Coffee

Wiley Wallaby Red and Black Outback Beans

Askinosie Chocolate, Springfield, Mo. www.askinosie.com/ (417) 862-9900

Kenny’s Candy, Perham, Minn. www.kennyscandy.com (800) 782-5152

Askinosie Chocolate has teamed up with Intelligentsia Coffee to release a new chocolate bar in it’s CollaBARation line: Dark Chocolate + Intelligentsia Coffee. This chocolate bar is handcrafted with single-origin chocolate from Davao, Philippines, and infused with Intelligentsia’s organic, single-origin coffee from La Perla de Oaxaca, Mexico. The chocolate maker says the bar delivers “a smooth, velvety mouthfeel with notes of creamy caramel and crisp citrus acidity.” Ingredients: Cocoa beans, organic cane juice, single-origin coffee (La Perla De Oaxaca, Mexico), cocoa butter. S.R.P.: $10

Wiley Wallaby’s new Outback Beans feature candy shells and either red or black chewy centers. Naturally flavored, the company describes them as a “gourmet candy.” Ingredients: (Black beans) Sugar, corn syrup, cane syrup, wheat flour, cane molasses, water, food starch modified, licorice extract, tapioca dextrin, sunflower oil, caramel color, anise oil, glycerin, mono and diglyceride, potassium sorbate, salt, carnauba wax, artificial colors (includes: titanium dioxide, fd&c red 3, blue 1 lake, blue 2 lake), soy lecithin. S.R.P.: (7.05-oz. bag) $2.79; (13-oz. bag) $3.99

For more new products, visit www.retailconfectioner.com. There, you also can subscribe to our free e-newsletter, sweet & healthy, which features a “sweet of the week.” 36 RETAIL CONFECTIONER January 2012

Industry TRENDS

Sugar-free breaks the mold As sugar-free sweeteners evolve, health concerns and better-tasting confections attract a wider variety of consumers to the sector. By Crystal Lindell ASSOCIATE EDITOR

I

t’s a great time to be in the sugarfree confections business — at least according to Phil Lempert, the “SupermarketGuru.” And, that’s because consumers are having a change of heart for their first love, sugar. “You don’t have to want to lose weight, you don’t have to be a diabetic, you don’t have to have a doc tell you use an artificial sweetener,” he explains. “The average American finally gets it that we consume too much sugar of all kinds.” But don’t take Lempert’s word for it. The slew of new sugar-free products as well as the efforts to track down the better-thanthe-last-one sugar substitute are proof that the segment will only continue to expand. Maybe the best evidence that sugarfree has gone mainstream is that Wrigley, the leader in the gum and mints sector, debuted two classic flavors in a new sugarfree variety — Juicy Fruit and Doublemint. “Dietary needs drive sugar-free purchases for some consumers, but ultimately, consumers now expect high-quality sugar-free offerings in gum and confections — and view them as better-for-you choices,” explains Jennifer Jackson Luth, senior manager – marketing communications, Wm. Wrigley Jr. Co. Wrigley also has a number of other new sugar-free products or new sugar-free packaging concepts either in the works or already on store shelves, including: 5 RPM and Altoids Smalls as well as a new 18-count sugar-free Eclipse, Orbit White and Juicy Fruit pellet split-packs. 38 RETAIL CONFECTIONER January 2012

Jackson Luth says it’s not just sugar-free gum that appeals to consumers though. “One example of a sugar-free product that enjoys a loyal consumer base is Life Savers,” she explains. ns. Of course, even with all the new ingredient technology hnology advances, companies continue ontinue to seek out the elusive zerocalorie sweetener that really eally does taste exactly like sugar. “The problem that we have is we [as consumers] have an unrealistic alistic taste bud when it comes to sugar,” Lempert says. “We like everything so sweet.” He believes there is hope though, and points to stevia, the sugar substitute approved for use in the United States in 2008. “A lot of beverages or candies or all kinds of products have reformulated to take advantage of stevia,” Lempert explains. “‘It comes from a plant, it’s not a chemical. That’ probably been the most important development that we’ve seen [for sugar free].” He says it actually tastes slightly sweeter than sugar, and it’s closer to the flavor of sugar than other options. However, Lempert did add that it’s still not quite the same. Another sugar-free sweetener looking to make an impact on the U.S. market is xylitol.

“Xylitol’s been around for a long time — 25, 30 years,” Lempert says. “It really hasn’t taken off here the way it probably should have, or the way it has across the rest of the world.” It may finally be catching on with U.S. companies and consumers though. During the last year, the Hershey Co. introduce IceBreakersFrost sugar-mints in Wintercool and peppermint. Coated with a combination of xylitol, cooling and flavor crystals, the company says they deliver a “surprisingly powerful and enjoyable experience.” “Ice Breakers Frost mints are designed for those who are looking for a strong mint, but don’t want to sacrifice taste. The mints feature the same great flavor of our core Ice Breakers mints, which is then frosted with


Industry Trends

a combination of xylitol, cooling and flavor crystals for a uniquely powerful taste and texture,” says Anna Lingeris, spokeswoman for Ice Breakers Frost mints and The Hershey Co. “The result is a satisfying and powerfully cool taste experience.” And on a smaller scale, PÜR Gum also is marketing its use of xylitol, claiming it “kicks aspartame” — the other common sugar substitute. “There’s no aftertaste. [The other] artificial sweetener would effectively coat your mouth,” says Jay Klein PÜR Gum’s president. “It’s unbelievable, parents, moms, diabetics, they can’t thank us enough for creating this product. There’s no difference in the flavor and the experience other than the ingredients are for the healthy aware.” He says it’s especially good for diabetics. “The xylitol doesn’t peak insulin levels,” Klein says. “When diabetics have [other] artificial sweeteners, their body feels like they’re actually consuming the real thing.” As with all many trends, the question is whether sugar-free confections will ever outpace their sugar counterparts. Jackson Luth says that’s already happened in the gum category, with sugar gum accounting for just 14% of gum sold. It’s unclear when that will level off, but she says it likely will never hit zero. “While sugar-free products are an attractive offering to consumers, some will always prefer products that use real sugar for flavor,” Jackson Luth says. Nevertheless, it’s clear that sugarfree has taken over that market. The same cannot be said about sugar-free chocolate though, which seems to be much harder to create. For example, Mars, the leading chocolate company, markets only sugar-free Dove chocolates. Valor Chocolates in Spain — featured in this month’s manufacturer profile — is among those trying to push the market forward though. They make excellent, premium sugar-free chocolates, as in

evidenced by their growing sales in that country. Of course, the bean-to-bar manufacturer uses the same chocolate found in its regular line of products, which may attest to its true chocolate taste. It’s surely evidence that the growth opportunity for sugar-free chocolates remains.

Sugar-Free Chocolates (Latest 52 weeks ending Oct. 30, 2011) Dollar Sales

Dollar Sales %

Dollar Share of Type

Unit Sales

(in millions)

Chg. Vs. Yr. Ago

Chg. Vs. Yr. Ago

(in millions)

Rank

Brands

1.

Russell Stover

$51.8

2.

Hershey’s

$6

3.

Whitman’s Sampler

4. 5.

1.03

1.93

27.4

-15.48

-1.21

2.6

$5.3

6.89

0.55

1

Reese’s

$4.2

-0.86

0.06

1.7

Dove

$4

-13.66

-0.69

1.2

$79

-1.95

Total, including brands not shown

-

37.1

Sugar-free Diet Candies (Latest 52 weeks ending Oct. 30, 2011) Dollar Sales

Dollar Sales %


Unit Sales

(in millions)

Chg. Vs. Yr. Ago

Chg. Vs. Yr. Ago

(in millions)

Werther’s Original

$19.6

15.41

3.45

9.9

2.

Lifesavers

$15.5

-0.22

-0.02

8.2

3.

Hall Refresh

$9.5

-5.34

-0.69

5.6

4.

Private label

$7

-7.32

-0.71

6.3

5.

Red Vines

$2.3

10.4

0.28

1.1

-

44

Rank

Brands

1.


$76.3

-0.11

Sugar-Free Gums (Latest 52 weeks ending Oct. 30, 2011) Dollar Sales

Dollar Sales %


Unit Sales

Rank

Brands

(in millions)

Chg. Vs. Yr. Ago

Chg. Vs. Yr. Ago

(in millions)

1.

Orbit

$348.5

0.01

0.46

242.8

2.

Trident

$288.4

-5.72

-0.38

208.5

3.

Wrigley’s 5

$208.1

-17.93

-1.68

123.5

4.

Wrigley’s Extra

$198.1

4.35

0.61

144.3

5.

Wrigley’s Eclipse

$148.3

-7.75

-0.34

82.8

$2260.5

-2.94


-

1496.8

*All charts: Total US FDMxC (Supermarkets, Drugstores, Gas/C-Stores and Mass Market retailers excluding Wal-Mart). Source: Symphony/IRI Group, a Chicago-based market research firm.



Retailer Profile

Bad deals?

‫ﱘﱗﱖ‬

Angelo Caputo’s Fresh Markets knows offering customers fresh choices at great prices satisfies the sweet tooth, and the bottom line. By Crystal Lindell ASSOCIATE EDITOR

F

rom the outside, the Naperville, Ill.-based Angelo Caputo’s Fresh Market could almost be mistaken for just another big box grocer. But any customer, who steps through the automatic doors, realizes immediately that this store is different. Consumers are greeted with produce right in the entry way, and after they get


past the incredible selection of fruits and vegetables that includes things like pummelo, kumato tomatoes and persimmons they likely start to realize exactly how much choice the store has to offer. At Caputo’s you’ll find more than 200 different types of olive oils, as many as 50 types and shapes of pasta,

hundreds of cheeses, and of course, enough candy to fill a room — literally. With about 300 private label SKUs alone, the confectionery offerings do not disappoint. At the Naperville store, an entire room is filled with rows and rows of the privatelabel confections, while piles of nuts overflow through the center section. There’s www.retailconfectioner.com

(Left to right): Polish candies line the shelves at Angelo Caputo’s Fresh Markets, while international candies such as Ferrero and La Florentine look to sway customers at the checkouts. Photos by Crystal Lindell.

English toffee, chocolate stars, sponge candy, coconut hay stacks, chocolate rocks, pecans, Brazil nuts and walnuts. Meanwhile, the store also offers an extensive selection of brand name treats. For example, at the front end, there’s the traditional Snicker’s bars and Nestle Crurch, but there’s also Ferrero, Lindt,

and La Florentine on display. “We just want to take care of that customer and make sure that we offer what they traditionally or nontraditionally look for in a normal supermarket, that’s not available to them,” explains Sam Fantauzzo, director of operations. “We go out of our way to

find that product for them, whatever it may be.” The philosophy stands in contrast to many of the national retailers, which have been focusing on reducing product offerings. “Where the major chains are scaling back and not offering different

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Retailer Profile

selections or different sizes or different products, we go out of our way to listen to our customers and make sure they have what they’re looking for,” he says. The chain was founded by Angelo Caputo, who opened his first store in 1958 in Elmwood Park, Ill., at the corner of Harlem and Wrightwood. Known as “Caputo’s New Farm Produce and Italian Specialties,” Fantauzzo says it was a very small, fresh market concept that specialized in fresh produce, with meat and deli sections soon following. While Angelo remains involved in the business, his daughter and son-in-law took over a few years ago. Antonella Caputo Presta, serves as president, while her husband Robertino Presta, is ceo. The two oversee six Chicago area stores — ranging from 30,000 sq. ft., to 65,000 sq. ft. — as well as a warehouse in Addison, Ill. The company still specializes in perishable items, which includes daily deliveries to each store with their own fleet of trucks. In fact, the grocer even still relies on some of the same family farms Angelo first reached out to when he started the company. And, while the confections aren’t made from scratch, the grocer does offer a wide selection of fresh bakery items. The store’s glass displays show off monachine, cheese cake slices

The Naperville, Ill.-based Angelo Caputo’s Fresh Markets features an entire room dedicated to it’s private label confections, marketed under the name La Bella Romana.



COFFEE CARAMELS

Retailer Profile

Perfect For Every Occasion

In addition to offering customers hundreds of confections, Angelo Caputo’s Fresh Markets also feature an amazing selection of fresh bakery items and wines.

PREMIUM CHOCOLATE SINCE 1949 www.worldsfinestchocolate.com

1-888-821-8452 46 CANDY INDUSTRY January 2012

topped with strawberries, pizza de ricotta and three types of cannolis. Of course, nobody would come do their major shopping at a store like Caputo’s if the prices weren’t right. Fantauzzo says. Hence, offering inexpensive items is always a top priority. “Angelo’s philosophy has always been to buy in greater volume. And the focus is, we don’t want to sell just 10 cases of something, we want to sell 100 or 1,000,” he explains. “We work very closely with lower margins and the idea is to purchase greater volume and offer that to the consumer for a significant savings.” It’s that kind of dedication that has helped Caputo’s thrive during the recession. “People have genuinely become more informed shoppers,” Fantauzzo says. “And here, when a shopper has done their homework, and shopped the organic and some of the high-end items, food for instance, and is able to

come here and shop the exact items at a huge savings, they easily make some good decisions on what their purchases are going to be.” Another tool Caputo’s turns to for offering competitive prices is its private label line, La Bella Romana. The brand, named for Angelo’s late wife Romana who passed away in 2004, offers spices, nuts, pastas, sauces, and, of course, confections. “The main goal with the private label and offering that bulk pack is the huge savings from the traditional offerings. It’s pretty significant,” Fantauzzo says. “You’re able to [offer what] normally would probably cost you double or triple.” This is especially true with the private label candies — sourced through both domestic and international manufacturers, they’re packaged in clear containers and sealed with La Bella Romana labels. Success has come naturally to that category, www.candyindustry.com

Retailer Profile

and over the last four years, the company has gone from offering about 80 private label confections to more than 300. “I’m always looking for new items, old traditional items and nostalgic items,” says Nat Caputo, director of special projects. “And if I see it’s something that people are asking for, I’ll bring it back.” Fantauzzo says the success of Angelo Caputo’s the private label candy is partly Fresh Markets because of the recent recession. “It’s a perceived value, and Founder: Angelo Caputo, who in it is an actual value,” he says. 1958 opened “Caputo’s New Farm “The shopper comes in, does Produce and Italian Specialties,” in their normal shopping and Elmwood Park, Ill. this is an addition to that, Current leadership: Antonella Caputo where they can bring home a Presta, president, and husband treat or several treats for their Robertino Presta, ceo family and save some money Private-Label Confections: 300 doing it.” Locations: Caputos has six stores The grocer also offers near Chicago, including: Addison, grab-and-go containers of the Bloomingdale, Elmwood Park, private label confections, to Hanover Park, Naperville-Plainfield spur more impulse purchases. and South Elgin. Website: http://caputomarkets.com However, Nat Caputo says he doesn’t usually stock seasonal bulk candies. The company’s staff, including “As far as bringing in the Angelo Caputo, work with suppliers in red, white and greens for Christmas Europe to source some of the offerings. and the blues and the pinks for Easter, “He likes to find unique items that I kind of try to stay away from that we can bring into this market place,” only because it only sells for that one Fantauzzo says. month,” he explains. It’s a constant balance though Of course, brand name items also to find the right product offerings, entice customers throughout the at the right price points, especially store’s many aisles – especially the when it comes to the wide selection of international products. perishables. Fantauzzo says managers “We [dedicate] pretty much an at the store level and buyers constantly aisle to each, be it Middle Eastern, work to find the inventory sweet spot. be it Polish, be it German,” explains As for the future, the company is Fantauzzo. “We like to consider looking to expand into a new wareourselves a one-stop shop for just house, and also to open a new store about everybody, whatever part of the location. And, as long as Caputo’s world they come from.” continues to be able to cater to cusWhile most of the candy is near tomer’s needs without raising prices, the front end, or carefully scattered there’s no doubt the store will not only around the store, the Polish aisle continue to thrive, but also satisfy. has its own special selection of “Obviously we can’t be everything confectionery treats. Mamba, Milka, for everybody, but certainly, we try to Napolitanke and Jezyki line the be,” Fantauzzo says. shelves, offering a taste of Poland in That they do. the Chicago suburbs.

At a Glance


America’s 1 Cordial #

FINE FRUIT & CHOCOLATE SINCE 1948 www.queenannecandy.com

1-888-821-8452 January 2012 CANDY INDUSTRY 47

&

Bits

PIECES

ON THE

New Choclatique book spins chocolate tales, recipes

web

WONKA’S SWEET SOUNDS Wonka’s latest promotion involves a web cam, actor and DJ Nick Cannon and, of course, candy. The company has teamed up with Cannon to launch Wonka WRapper, an interactive music application available only on Facebook.com/Wonka. It allows fans to hold their candy wrappers in front of a webcam and unlock a variety of music beats, instruments and interactive graphics. Each of the five participating Wonka products products — Nerds, Laffy Taffy, Swetarts, Everlasting Gobstoppers and Spree — plays a different musical track for each instrument – the more types of candy used, the more intricate the song. For more information, visit www.facebook.com/wonka.

For more than thirty years, Ed Engoron has eaten his way through more than 130 countries, devouring the chocolate. He has met, and been fed by or cooked for everyone from locals on isolated cacao plantations to royal families in far flung regions. Now, he offers a new book that’s part journal and part cook-book, Choclatique. The book features luscious photos of chocolate recipes ranging from “never-fail molten lava cakes,” to “chocolate whipped butter” to “orgasmic chocolate soup.” But, in between the measurements and prep times, readers are given glimpses into Engoron’s travels. Such as when he recounts the time he held a chocolate workshop in Bali, which he describes as having only three seasons, “hot, very hot and very, very, hot and humid.” While there, he meet a woman named Arianai at the Maya Ubud Resort and Spa. “She was a little difficult to understand at first, but when she mentioned chocolate, my ears perked up and I paid close attention to her every word,” Engoron writes. “It seems that she was hawking chocolate for a purpose other than eating; chocolate body masks are the spa’s speciality at Maya Ubud Resort.” Engoron, who studied at the Cordon Bleu, has become consumed with not only chocolate’s taste aspect, but the physical effects it has on people. The book will no doubt delight both professional chefs and chocolate novices alike. For more information, visit http://choclatique.com/.

Help for all things macaron American Almond Products Co. has launched a new guide to finding, eating and making authentic Parisian macarons, the moist and chewy cookies made with coconut. Macaronatho is a guide to French macarons and was created in conjunction with American Almond’s newly redesigned website. For those who want to try their hand at making these almond confections, the company tapped the talents of Chef Jacquy Pfeiffer, co-founder of the French Pastry School in Chicago, and Ann McBride, coauthor of the new book “Les Petits Macarons,” for tips. But for anyone looking to forgo the effort of cooking, the guide also features (Latest 52 weeks ending October 30, 2011) a Google map of macaron specialty bakeries in New York. Unit Sales Dollar Share Dollar Sales Dollar Sales To read Macaronathon, visit / of Type (in millions) (in millions) % Chg. Vs. Yr. Ago Brands www.americanalmond.com/pdfs/ Chg. Vs. Yr. Ago Macaronathon.pdf. 1. Jolly Rancher $60.9 3.44 0.16 34

Hard Candies

2. Werther's Original

$42.3

8.65

0.73

20.2

3. Lifesavers

$31.7

-3.22

-0.58

24.7

4. Tootsie Roll Pops

$26

-2.81

-0.44

32.8

5. Charms Blow Pop

$21.4

-20.99

-1.96

43

Total, including brands not shown:

$326

2.58

-

314

Total US FDMxC (Supermarkets, Drugstores, Gas/C-Stores and Mass Market retailers excluding WalMart). In addition to excluding Wal-Mart, the FDMxC data also does not include sales at Club Stores or Liquor Stores. Source: SymphonyIRI Group, a Chicago-based market research firm.



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Global TOP 100

A Year for the Status Quo By Paul Rogers

W

hether it was the uncertainty in the global economy, uneasiness over debt troubles in Europe, tight credit markets or manufacturers taking a breather to digest their 2010 conquests, the world’s top confectionery companies kept a low profile in 2011. Merger and acquisition activity paled in comparison to deal-laden 2010, and Candy Industry’s Top 100 list saw relatively few changes. On the acquisition front, the year saw only two “major” deals and they occurred this past summer within weeks of each other. Sweet Products/Baronie Group purchased Barry Callebaut’s remaining consumer business (eliminating last year’s No. 21 candy company from the Top 100 list and marking the Belgian’s debut at No. 24). And Nestlé bought a 60% stake in China’s Hsu Fu Chi — a company that should have been on the Top 100 List on its own, with four factories, 16,000 employees and sales of $750 million (including sugar confectionery but also cereal-based snacks and baked goods). The transaction did nothing to shift Nestlé’s position on the list (No. 3) given the gaudy revenue totals sported by the top five players. Among the handful of smaller deals a few others stood out: Poland’s Mieszko expanded into high-end cookies with its purchase of fellow Pole Lider Artur and pushed into Lithuania by buying full-line confectionery maker Vilniaus Pergalė. The added sales moved Mieszko from No. 99 to No. 82 — the biggest jump from any company on the list. Finland’s Raisio Group added Big Bear to its British confectionery stable, which already included Glisten. That move lifted the company (listed last year as Glisten) from No. 92 to No. 84.


Brynwood Partners is not on the list because it is a leveraged buyout fund. But with the purchase of Pearson Candy Co. this past summer, it now owns three confectionery companies. Candy Industry estimates that neither Pearson, DeMet’s Candy nor Balance Bar would make this list on its own, but together — with the Brynwood link — their sales tallied more than $200 million in 2011, ranking them, as a group, in the middle of the pack. Readers will likely notice other movement on the chart as well, some due in part to shifting exchange rates, while other changes stemmed from new information that allowed Candy Industry to hone its estimates — always an ongoing task. Barcel, for example, dropped from 18 to 27 due to added details on the Bimbo organization, while General Mills jumped from 23 to 13 after it released a fuller accounting for its giant health/energy/granola bar business. A few new names appear as well. Some merely mark superficial change: Poland’s Jutrzenka, for example, changed its name to Colian, while Colombia’s Grupo Nacional de Chocolates is now Nutresa. However, a few are new to the Top 100. Debuting in 2011 is Brazil’s Vonpar Bebidas at No. 63 — a full-line confectioner that purchased the Neugabauer chocolate business from compatriot Florestal Alimentos in 2010. And two names reemerged after some years of absence: Ecuador’s Confiteca reappeared at No. 87 and Brazil’s Peccin at No. 89. As always, we are always looking to correct any oversights and encourage any reader with information on companies we have inadvertently left off the list to contact Bernard Pacyniak at [email protected].


Global Top 100

1 2 3 4 5 6

7 8

9 10 11 12 13 14 15 16 17 18 19 20 21 22

23 24 25 26 27

28 29 30 31 32 33 34 35 36 37

Kraft Foods Inc. Northfield, Ill. Mars Inc. McClean, Va. Nestlé SA Vevey, Switzerland Ferrero Group Alba, Italy Hershey Foods Corp. Hershey, Pa. Perfetti Van Melle SpA Lainate, Italy and Breda, Netherlands Haribo GmbH & Co. Bonn Chocoladefabriken Lindt & Sprüngli AG Kilchberg, Switzerland August Storck KG Berlin Yildiz Holding Istanbul Meiji Co. Tokyo Arcor Group Buenos Aires General Mills Inc. Minneapolis United Confectioners Moscow Roshen Confectionery Co. Kiev, Ukraine Lotte Confectionery Co. Seoul Ezaki Glico Co. Osaka, Japan Morinaga & Co. Tokyo Orion Corp. Seoul Crown Confectionery Co. Seoul Henry Lambertz GmbH & Co. Aachen, Germany Leaf International Solna, Sweden and Oosterhout, Netherlands Bahlsen GmbH & Co. Hanover, Germany Sweet Products NV Veurne, Belgium Groupe Cemoi Perpignan, France Farley’s & Sathers Candy Co. Round Lake, Minn. Barcel S.A., a division of Grupo Bimbo Lerma, Mexico Konti Group Donetsk, Ukraine Orkla ASA Oslo, Norway Bourbon Corp. Niigata, Japan Russell Stover Candies Inc. Kansas City, Mo. Tootsie Roll Industries Inc. Chicago PepsiCo Americas Foods, Purchase, N.Y. Alfred Ritter GmbH & Co. KG Waldenbuch, Germany Grupo Nutresa S.A. Medellin, Colombia Chocolate Frey AG Buchs/Aarau, Switzerland See’s Candies Inc. South San Francisco, Calif.

2233

127,0003 Irene Rosenfeld, chairman & CEO

$19,965

X

X

X

X

X

51

29,000

$16,200

X

X

X

X

X

4433, 4

281,0003 Paul Bulcke, CEO

$12,808

X

X

X

X

X

18

21,736

Giovanni Ferrero, CEO

$9,612

X

X

X

X

115

11,300

John Bilbrey, president & CEO

$6,112

X

X

X

X

31

18,000

UbaldoTraldi, president & CEO

$3,333

15

6,000

Hans Reigel, managing director

$2,885

8

7,572

Ernst Tanner, chairman & CEO

$2,796

Paul Michaels, president & CEO

X

X

X

X

X

X

4,500

Axel Oberwelland, CEO

$2,205

X

X

543

24,4003

Murat Ülker, chairman

$2,095

X

X

293

14,8603

Shigetaro Asano, president

$1,791

X

X

403

20,0003

Luis Pagani, chairman

$1,716

X

X

503

35,0003

Ken Powell, chairman & CEO

$1,400

18

17,000

$1,307

X

X

7

10,000

Nikolay Vasyukov, managing director Vyacheslav Moskalevskiy, managing director Kim Sang-hoo, CEO

$1,160

X

X

$1,147

X

X

3

Katsuhisa Ezaki, president & CEO

$968

X

X

3

Masayuki Yada, president

$952

X

X

3

$946

X

X

$877

X

X

$774

X

9

4,30

3

6

1,059

3

6

1,704 3

X

$745

X

5

2,585

Werner Bahlsen, chairman

$702

X

2,000

Fons Walder, CEO

$683

X

X

X

X

X

X

Elizabeth Owens, president & CEO

$670

7

X

X

Bengt Baron, president & CEO

2,700

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X

X

X

X X

X

X X

X

X

X

X

X

X

X

X

X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

3

3,000

Gabino Gomez, president, Barcel

$623

X

X

5

3,500

Oleg Logvinov, general director

$571

X

X

7

4,500

$560

X

X

103

3,8293

Torkild Nordberg, CEO, Orkla Brands Yasushi Yoshida, chairman

$525

X

X

5

3,000

$520

X

X

8

2,200

$518

X

X

2353, 8

294,0003 John Compton, CEO,

$499

X

X

1

900

Alfred T. Ritter, chairman

$466

X

X

5

4,500

$458

X

X

X

X

2

761

Sol Beatriz Arango, president, chocolates division Hans-Ruedi Christen, CEO

$450

X

X

X

X

2

N/A

Brad Kinstler, president & CEO

$450

X

X

Thomas Ward & Scott Ward, co-presidents Melvin Gordon, chairman & CEO

X

X

2,400

7

X

X

11

6

X

X

3,500

$679

X

X

7

Patrick Poirrier, CEO

X

X

Cheol Gon Dahm & Won Ki Kang, co-CEOs Jang Wan Su & Yoon Seok Bin, co-CEOs Hermann Bühlbecker, owner

3,000

X

X

1,500

13

X

X

1,832

6

X

X

5

6

X

X

12

9

X

X

5

5

X

X

X X

X

X X

X

X X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X

X

X X

X

X

X

X

X

X

X

X

X

ChocoStarTM Compact. The new production line from Bühler Bindler – the Bühler centre of competence for chocolate moulding – offers smaller producers the opportunity to benefit from its vast knowledge in chocolate moulding at a very competitive price. The ChocoStar™ Compact grows with you and your demands. With production capacities from 500 up to 1,500 kg/h and thanks to its modular line concept the ChocoStarTM Compact is aligned to meet your future specific product and throughput requirements.

Visit us at ProSweets, Cologne/Germany, 29.01. – 01.02.2012, hall: 10.1, stand: 051

Bühler AG, Chocolate & Cocoa, CH-9240 Uzwil, Switzerland, T +41 71 955 11 11, F +41 71 955 35 82 [email protected], www.buhlergroup.com

ChocoStar™ Compact Benefits at a glance: – Reliable technology – Attractive price – Quick market access – Modular configuration – Flexible and easy product changeover – New hygienic solutions – Economical energy use

Innovations for a better world.

Global Top 100

38 39 40 41 42 43

44 45

46 47 48

49 50 51 52 53 54 55 56 57 58

59 60 61 62 63

64 65 66 67 68 69 70

71 72

73

Petra Foods Ltd. Singapore Universal Robina Corp. Quezon City, Philippines Ferrara Pan Candy Co. Forest Park, Ill. Katjes Fassin Group Emmerich, Germany Colombina SA Cali, Colombia Fazer Bakeries & Confectionery, a division of Fazer Group Helsinki Natra SA Valencia, Spain Mederer Süsswarenvertriebs GmbH Fürth, Germany Thorntons plc Derbyshire, UK Ricola AG Laufen, Switzerland Abbott Nutrition Division of Abbott Laboratories Columbus, Ohio AVK Co. Donetsk, Ukraine Tangerine Confectionery Ltd. Blackpool, UK Strauss Group Ltd. Petach Tikva, Israewl Clif Bar Inc. Emeryville, Calif. Empresas Carozzi SA Santiago, Chile Toms Confectionery Group A/S Ballerup, Denmark Josef Manner & Co. AG Vienna, Austria Tiger Brands Ltd. Sandton, South Africa CRM Group Sao Paulo US Nutrition Inc., a division of NBTY Inc. Ronkonkoma, N.Y. Solen Cikolata Gida San. Ve Tic. Gaziantep, Turkey A. Loacker SpA Auna di Sotto, Italy Elah-Dufour SpA Novi Ligure, Italy Canel’s SA de CV San Luis Potosi, Mexico Vonpar Bebidas, a division of Vonpar S.A. Porto Alegre, Brazil Dulces De la Rosa Guadalajara, Mexico Kras Food Industry Zagreb, Croatia Jelly Belly Candy Co. Fairfield, Calif. The Promotion in Motion Cos. Closter, N.J. Colian SA Bydgoszcz, Poland Just Born Inc. Bethlehem, Pa. Neuhaus Holdings, a subsidiary of Compagnie du Bois Sauvage S.A. Vlezenbeek, Belgium Kambly SA Trubschachen, Switzerland Wawi-Schokolade AG Pirmasens, Germany

106

6,0006

John T.C. Chuang, CEO

$427

X

203

9,1173

James L. Go, chairman & CEO

$425

X

5

950

$420

6

1,200

3

8,0003

Salvatore Ferrara II, president & CEO Tobias Bachmüller & Bastian Fassin, managing partners Cesar A. Caicedo, president

3

950

56

Rausch Schokoladen GmbH

X X X

X

X

X

X

X

X

$420 $396

X

X

Karsten Slotte, president & CEO, Fazer Group

$383

X

X

1,3096

Mikel Beitia Larranaga, CEO

$372

X

X

6

2,000

Herbert Mederer, president

$364

1

4,2059

Jonathan Hart, CEO

$351

2

400

Felix Richterich, chairman

$349

1003

90,0003

John Landgraf, executive VP, Nutritional Products

$277

4

6,180

Andrey Dikunov, $275 managing director Chris Marshall, managing director $270

X

X

X

X

X

X

13,883

Gadi Lesin, president & CEO

$263

X

X

X

277

$260 $260

X

X

7

1,300 3

17

10

0

3

X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X X

X

X

X

X

X

X

X

X

X

X X

2

8,601

3

750

Jesper Moeller, CEO

$250

X

X

3

700

Carl Manner, chairman

$244

X

X

3

X

X

X

Gary Erickson & Kit Crawford, co-CEOs Gonzalo Bofill Velarde, president

3

X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X

X X

N/A

11,348

Peter Matlare, CEO

$243

X

X

1

1,200

$242

X

X

183

14,4003

Celso Ricardo de Moraes, president Jeffrey Nagel, CEO NBTY

$240

X

5

1,600

Elif Coban, CEO

$235

X

X

2

550

Ulrich Zuenelli, chairman

$231

X

X

3

250

$230

X

X

3

2,000

Flavio Repetto, chairman & president Roberto Garcia Navarro, president

3

1,077

Sérgio Copetti, president

$225

3

2,320 2,689

Enrique Michel Velasco, president & CEO Nadan Vidosevic, CEO

$210

5 3

735

3

475

4

2,000

2

500

2

X X

X

X

X

X

X

X

X X

X

X

X

X

X

X

X

X

X

X X

X

X

X

X

X

X

X X

X X

X

X

X

X

X

X

X

$225 X

X

X

X

$210

X

X

X

X

Robert Simpson, president

$208

X

Michael Rosenberg, president & CEO Jan Kolanski, president

$200 $190

X

$185

X

685

Ross Born & David Shaffer, co-CEOs Jos Linkens, CEO

$185

X

2

420

Hans-Martin Wahlen, CEO

$182

X

8

600

$182

X

X

1

500

Walter Mueller, Alexandra Serret and Andreas Nickenig, managing directors Jürgen Rausch, managing director

$175

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X X

X

X

X

X

X

Global Top 100

Berlin R.M. Palmer Co. West Reading, Pa. 75 ICAM Lecco, Italy 76 Cloetta AB Ljungsbro, Sweden 77 Wawel SA Krakow, Poland 78 Ion SA Piraeus, Greece 79 Sánchez Cano S.A. Molina de Segura, Spain 80 Riclan SA Rio Claro, São Paulo 81 Vidal Golosinas SA Molina de Segura, Spain 82 Mieszko SA Warsaw 83 Zetar plc London 84 Raisio plc Raisio, Finland 85 Chocolats Halba, a division of Coop Cooperative Wallisellen, Switzerland 86 Chocolates Valor SA Villajoyosa, Spain 87 Confiteca CA Quito, Ecuador 88 Bazooka Candy Brands Confectionery, a division of Topps Co. New York 89 Peccin S.A. Erechim, Brazil 90 American Licorice Co. Bend, Ore. 91 Pionir DOO Belgrade, Serbia 92 Standard Functional Foods Group Inc. Nashville, Tenn. 93 Darrell Lea Chocolate Shops Pty. Ltd. Kogarah, Australia 94 Doumak Inc. Elk Grove Vllage, Ill. 95 Frankford Candy LLC Philadelphia 96 Gertrude Hawk Chocolates Inc. Dunmore, Pa. 97 Laura Secord Mississauga, Ont., Canada 98 Spangler Candy Co. Bryan, Ohio 99 World’s Finest Chocolate Inc. Chicago 100 PEZ Group Traun, Austria

74

4

600

$163

700

Richard Palmer Jr., president & chairman Angelo Agostoni, chairman & president Curt Petri, managing director & CEO Dariusz Orlowski, CEO

2

350

2

437

1 2

989

2

750

2

1,100

2

600

5 4

X

X X

X

$154

X

X

$153

X

$147

N/A

$146

Antonio Andres Sanchez Bernal, president Mario Schraider Jr., president

$145 $143 $143

1,200

Joaquín Vigueras Miralles, managing director Marek Malinowski, president

$138

X

X

X

X

1,3403

Ian Blackburn, CEO

$138

X

X

X

X

6

700

Matti Rihko, CEO

$134

X

X

2

230

Anton von Weissenfluh, managing director

$132

X

X

1

225

Pedro López, president

$130

X

X

4

1,100

$127

X

X

1

275

Gonzalo Chiriboga Chaves, chairman Michael Brandstaedter, VP-general manager global confectiopnery

1

800

Dirceu Pezzin, CEO

$125

2

400

John Kretchmer, CEO

$114

4

1,200

Miroljub Aleksic, president

$112

X

1

700

Jimmy Spradley, CEO

$105

X

1

1,2009

Stuart Smith, CEO

$104

X

2

120

Barry Blum, president

$100

1

250

Stuart Selarnick, CEO

$100

1

500

Bill Aubrey, president & CEO

$100

X X

9

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

1,000

Jean Leclerc, president & CEO

$100

2

420

$100

1

292

Kirkland B. Vashaw, president & CEO Edmond F. Opler, chairman & CEO

4

730

Hans Bangelmeier, CEO

$98

$98

X X X X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X

X

X X

X

X X

X

X

X

X

X

X X

X

X

X

X X

X

X

X X

X X

X

X

X

X

X

X X

X

X

Note on methodology: All sales, plant and employee estimates are for confectionery operations only, unless otherwise noted. In addition, Candy Industry has attempted to factor out industrial chocolate sales and plants. All estimates come from a combination of manufacturer surveys, annual reports, media reports, private and published research, and analyst interviews. For most public companies, projections were made for fiscal 2011 based on 2010 sales and growth reported in the most recent 2011 statements, if available. For most private companies, sales are estimated for calendar year 2011. Currencies have been converted based on the average exchange rate from Jan. 1-Dec. 1. Where data was lacking, information is noted as N/A (not available). 1 Includes regular, sugarfree and functional gums. 2 Includes chocolate and/or non-chocolate reduced-sugar products. 3 Includes all plants or personnel: confectionery and non-confectionery; retail, wholesale and manufacturing. 4 Nestlé has confectionery production plants in 33 countries. 5 North American manufacturing facilities only. Hershey also owns or leases property and buildings worldwide for manufacturing, distribution and administrative functions.

X

X

$125

1

X

6 Includes cocoa processing plants and personnel. 7 Includes plant and personnel estimates only for Ricolino and former Vero operations, but no other Barcel or Bimbo operations. 8 PepsiCo plant number does not include Americas Beverage bottling operations. 9 Includes company-owned retail shop personnel. 10 Company contracts all production. URC numbers for the company’s branded consumer foods operations only.

X

UPAKOVKA/PROSWEETS PREVIEW

Ladco Group

T

LoeschPack

he Ladco Group, which sells to 139 countries worldwide and encompasses MacIntyre Chocolate Systems, Petzholdt Heidenauer and Beetz Mixing Technology, will be exhibiting at ProSweets. Ladco continues to promote its new range of cocoa bean processing equipment, which includes units with a range of 50 kg per to 500 kg per hour from MacIntyre and larger systems capable of processing one ton and more from Petzholdt Heidenauer. Representatives from the group also look forward to talking about the latest developments in their extensive range of chocolate manufacturing and processing equipment, which accommodate entry-level through high-volume needs. As a group, the company is unique in its ability to offer a “bean to bar” solution from the smallest to the largest scale. They also are excited to discuss the latest developments in waste recycling systems. The team looks forward to welcoming visitors to their booth and explaining the range of options available.

For more information, visit www.ladco.com At ProSweets, visit booth D081 in hall 10.1

D

uring ProSweets, LoeschPack will present the next generation of equipment for roll wrapping round pieces of chocolate and tablet-shaped products. This development features a completely new type of modular system consisting of product-specific loading mechanisms and a core RPM-S machine designed for a range of pack styles. Thus, manufacturers needing tightly sealed roll packs can get twice the performance while maintaining gentle product handling – a true innovation. For example, this new machine can process round pieces of chocolate, up to 300 rolls per minute while tablet-shaped sweets are handled at speeds up to 400 rolls/min. With round chocolate products, the handling of the chocolate as a bulk material very often causes product damage or marking. Loeschpack’s new unit uses a robot to pick the articles directly from the belt or from plates and placement on the feeder transport enables extremely gentle product handling. The overall concept results in the consistent reduction of touch points (product/machine) and the advantages this brings. In addition, the articles are ordered and positioned in the same direction with this method. The position in a uniform direction gives a high-quality appearance. There is no variation in the length of packs, thus, the lateral folds are particularly tight and attractive. For hard-compressed tablets or sugar-coated products, a feed hopper, a vibratory feeder, or a belt system with feeder channels are used. As a result, optimised product feeder systems have been developed for every product.

For more information, visit www.loeschpack.com At ProSweets, visit booth F038/G039, hall 10.1


ADVERTORIAL


See us at

≥ 5 Ene 0%

SS ED E C T O TA N

Moscow, Russia 24.01.-27.01.2012

Cologne Germany 29.01.-01.02.2012

Hall 2.2 Stand 22C02

Hall 10.1 Stand B020 / C021

rgy sav i

OR PR IE

ng

HYGIENIC DESIGN IN CIP TEG RATED

Sollich North America LLC 4916 Londonderry Drive · Tampa, Florida 33647 Tel.: 1 813 345 4710 · Fax: 1 813 200 1065 E-Mail: [email protected] · www.sollichna.com

CHOCOTECH GmbH · Dornbergsweg 32 · D-38855 Wernigerode Tel. +49(39 43) 55 06- 0 · Fax +49(39 43) 55 06- 22 · E-Mail [email protected] · www.chocotech.de

UPAKOVKA/INTERPACK PREVIEW

Hänsel Processing GmbH

I

nteracting with customers provides added value and Hänsel Processing defines itself as being an involved partner with its worldwide customers. This strategy complements proven processing concepts and individual machines, which have delivered superior results for the confectionery industry for more than 100 years. At ProSweets 2012, Hänsel Processing, accompanied by its French partner, Proform, will exhibit the following equipment:

LSK-5 Laboratory Batch Cooker This universally applicable unit can be used for production of fillings, caramel, toffees and chewy candies. It includes a vacuum pump and scrapers within the cooking vessel and is capable of handling batch sizes between 5 and 7 kg.

Rotomat cooker Modular in design, which enables the application of various cookers in parallel or in series, this cooking unit has a very


high heat transfer coefficient. By minimizing system content, it features a short residence time. Easy and simple to maintain, the unit is designed with special, contact-free scrapers, which provides a long service life and also helps avoid burns from increased turbulence. In addition, the unit can be used as bypass-cooker for milk recipes.

For more information, visit www.kloeckner-haensel.com At ProSweets, come to booth D039, hall 10.1, while at Upakovka, booth 21B32, hall 2.

ADVERTORIAL


UPAKOVKA/INTERPACK PREVIEW

Original Gourmet Food Co.

O

riginal Gourmet Food Co. has unveiled it new state-of-the-art patented “candy cooker” lollipop production line, designed with the latest in cutting-edge technology. This customized candy cooker is the first deposited candy line of its kind. Noticeably different, the new Original Gourmet Lollipop has a transparent crystal-like appearance unlike the standard lollipop seen in the market place, which has sharp edges and cloudy centers. This amazing new look makes it fun and colorful for everyone to enjoy. Our customer service department’s lines have been ringing off the hook with all the excitement. Our customers are telling us kids are enjoying them, taking them to the movies, sporting events, and parties or just playing with friends.

They have found them to be fun and colorful and are enjoying the new intensified flavors such as cotton candy, bubble gum, cherry and many others. With the introduction of our new state-of-the art technology comes new varieties of Original Gourmet Lollipops. We have developed a formulation that blends the richest flavors with cream and creates smooth tasting Original Gourmet Cream Swirls Lollipops. Our new hot flavors are strawberry shortcake, root beer float, mocha latte and many others.

For more information, visit www.ogfc.net.

MAX OUT PUT

COCOA: OUR NE W EFFICIENT ROASTING TECHNOLOGY FRD/C-T2 REDUCES YOUR ROASTING TIME SIGNIFICANTLY AND RAISES YOUR OU TPU T UP TO 30 %. DON‘T YOU LOVE SOME THING NE W A S LONG A S NOTHING CHANGES? IN FACT WE C H A N G E NOTHING BUT YOUR OUTPUT. HOW MUCH TIME DO YOU SAVE?

W W W.PROBAT.COM


ADVERTORIAL

[email protected]



Sollich KG

Probat

A

C

For further information, visit www.sollich.com

For more information, visit www.probat.com

t the ProSweets, Sollich KG will exhibit a number of machines presenting innovations and technical developments for the confectionery industry. One of the highlights is the Turbotemper TT 200 B, an innovative mini-version of the Turbotemper Top that has been successfully operated worldwide. Designed for tempering smaller chocolate capacities of the highest quality, this mini-version unit is equipped with a heating reservoir tank and a feed pump. Together with the also newly developed Turbotemper TT 100 B, there are now turbotempering machines available for all capacities. Another tempering innovation from Sollich is the Turbotemper TT 2200 in “D“-version with integrated Tempergraph for continuous quality control and an integrated Teach-In function ensuring an automatically controlled constant temper index. A fully automatic Tempermeter type E5, which allows for manually controlling the temper index, completes the Sollich range of tempering equipment. Visitors to the booth will also find the new mini enrobing machine type Minicoater MC 320 with built-in tempering, which was on display for the first time at interpack 2011. The Minicoater will be operated with chocolate during the whole exhibition. It is available in 320- and 420-mm working widths. ProSweets attendees also will find at the booth the Enromat M5-1050 CIP enrobing unit with a 1,050 mm working width, which can be washed and dried in accordance with a patented process that will be shown. Sollich also will exhibit the advanced and completely servo-controlled piston extruder type Sollocoshot SCS 420 for the refinement of products with sugar- , fat- and fruit-based formable masses. Besides the gentle forming, high speed and easy cleaning the machine is easily operated using standard SPS-control with recipe adminstration.

ommissioned for the first time in January 2011 and presented to the market at interpack 2011, the new Probat cocoa roaster FRD/C-T2 is now available. With its innovative T2 roasting technology, the roaster enables unprecedented processing opportunities. Only one modification on the proven cocoa roaster FRD/C makes the difference between standard roasting and the T2 technology: A connection point for additional air heating. By using this connection point, a second air flow can be conducted through the drum. The air flow is thereby controllable in volume and temperature and enables a maximum flexibility in influencing the final product. For heating up the T2-line, the thermal energy of the air exhaust of the primary heating circuit is issued by means of a heat exchanger. This results in significant energy savings and thus less operating costs. Of course, the FRD/C-T2 can be operated as a standard nib-roaster as well to ensure the reproduction of existing cocoa products. Furthermore, the innovative T2 roasting technology combines the advantages of nib roasting and traditional air roasting of beans. Compared to the standard nib roasting, the flavor characteristics of the final product are enhanced. With regard to the production of cocoa powder, the T2 technology allows higher nib moisture and therefore an advantageous color development, especially for dark red, dark brown or black colors. Alkalized products can be produced with clearly reduced cycle times and in a wider range of final products.

At ProSweets, visit booth B020/C021, hall 10.1.


ADVERTORIAL



Gerhard Schubert GmbH

A

t this year’s ProSweets exhibition, Gerhard Schubert GmbH will give visitors the opportunity to view a picker line for chocolate bears, cookies, candies and much more. The line will run in non-stop operation and features transmodules as transport elements. Transmodules are intelligent vehicles driven by a servomotor and performing numerous transport tasks. Schubert transmodules have been integrated in packaging machines with great success since September 2008. Initially, the transmodules only had point-to-point control, which was suitable for intermittent operation. But now, transmodules are driven with continuous-line control and used for continuous operation or for a combination of cyclical and continuous movement. Because of this feature, they work particularly well with a transport system for picker lines. “You simply must experience it because the transmodule will change the world of packaging machines in the years to come,” says Gerhard Schubert. “Thanks to the transmodule, the flexibility of the


packaging machines has increased to a degree that a bright future can already be predicted for the transmodule.” With the transmodule, redundancy also becomes a part of packaging machines and will make the machines significantly simpler and clearer in the future. According to Schubert, flexibility results when simple mechanical systems, intelligent control systems and interchangeable tools are used. The transmodule is the first transport robot worldwide and was developed based on this criteria. The interchangeable tool is a transport plate designed based on the product’s requirements. The team at Gerhard Schubert GmbH is looking forward to answering questions posed by trade fair visitors.

For more information, visit www.gerhard-schubert.de At ProSweets, visit booth G029/F020, hall 10.1.

ADVERTORIAL


FROM COCOA BEAN TO CHOCOLATE

ProSweets Cologne 29.01-01.02.2012 Hall 10.1, Stand C041 Royal Duyvis Wiener B.V., P.O. Box 10, 1540 AA Koog a/d Zaan, The Netherlands, T. +31 75 6 126 126, F. +31 75 6 158 377, [email protected], www.duyviswiener.com F.B. Lehmann GmbH, Daimlerstraße 12, 73431 Aalen, Germany, T. +49 73615620, F. +49 7361 56260, [email protected], www.fblehmann.de


Hosokawa Caotech Bepex GmbH C

H

osokawa Bepex, which encompasses the Ter Braak, Bepex-Hutt and Kreuter brands, provides its worldclass competency to confectionery manufacturers interested in mass preparation, pre-cooking, forming, cutting and depositing, enrobing and final cooling equipment and lines. It delivers innovative and customized solutions for the confectionery, bakery and other food as well as nonfood applications. In the company’s test center, Hosokaw Bepex can demonstrate to customers entire processes and related technologies, including Ter Braak cooking, Bepex-Hutt forming and cutting as well as Kreuter enrobing, tempering and cooling technology. At ProSweets, the company will demonstrate its new Start Line. This small bar line was engineered for start-up companies, small- and medium-sized companies, companies making the step from artisanal (hand-made) production to industrial manufacturing, as well as for larger corporations looking to make smaller production runs for new product launches or specific regional markets. The new matching Kreuter Chocoat Start 420 – an enrobing machine suitable for chocolate and compound as well as for low-fat chocolate, sugar coating and caramel, also will be on display. Its high production flexibility stems from its nine variable frequency controlled drives, three independent water circuits and an optional integration of multiple enrobing and blower stations.

For more information, visit www.hosokawa-bepex.com At Pro Sweets, visit booth C018/D019, hall 10.1, while at Upakovka, booth 21B15, hall 02.


aotech b.v., based in Wormerveer, the Netherlands, has a worldwide reputation as a specialist in self-developed ball mills and conches within the cocoa and chocolate-related processing sector. At ProSweets, Caotech will be pleased to discuss the latest developments on cocoa, chocolate and compound processing. Drawing upon years of expertise in conjunction with its extensive field experience, the company launched a number of developments in the field of cocoa, chocolate and compound applications in 2010/2011. Caotech’s scope of supply covers a wide variety of installations, varying from a small lab size ball mill type CAO B5 + lab conche CWC 5, the well-known CAO B2000-CHOC batch installation and the CAO 3000 as a component in a continuous production line for both cocoa and chocolate as well as complete turnkey projects. The company’s sophisticated CAO 3000-CHOC InLine installation, a fully automated processing line for the production of chocolate and compound is designed for capacities of up to 1,500 kg per hour. Upon a customer’s requirements, the line can be completed with ingredient dosing and weighing sections. Recently Caotech has developed an alternative continuous conching unit to be used as a wet conching system. This CWC 2000 (Continuous Wet Conche) can be placed behind traditional conches for final homogenization and conching, as well behind ball mill systems for obtaining a high quality chocolate. At ProSweets, Caotech will exhibit the CAO 3000-CHOC In-Line mixer/ball mill refiner for chocolate and compound production with a capacity of about 1,200 kg/hour and a CAO B5 laboratory ball mill refiner.

For more information, visit www.caotech.com At ProSweets, visit booth D080/E081 in hall 10.1

ADVERTORIAL



Winkler und Dünnebier

Buhler AG

W

inkler und Dünnebier Süßwarenmaschinen GmbH - the specialist for any kind of confectionery molding equipment and the leader in confectionery dosing/depositing technology - has focused its 2011/2012 production series on optimization while simultaneously introducing new developments across the entire processing line. While keeping in mind three key words, “Easy-CleanExecution,” great strides have been made in improving hygiene, expanding flexibility and accelerating the speed of mass changes while improving processing technology. During ProSweets, WDS will present the WDS LabDepositor – now also designed in Easy-Clean-Execution – for use in small scale production and product development: Key features include: • Most parts can be disassembled for cleaning without tools • Various different pump systems for specific applications can now be exchanged against each other within minutes • The machine can produce triple-shot, one-shot and solid products • The embedded software facilitates data input even for the production of challenging products as well as operation with difficult product masses.

For more information, visit www.w-u-d.com At ProSweets, visit booth C049, hall 10.1

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ooking in to the future of chocolate production, one could easily argue that the industry will look completely different in ten years. This prediction is not very difficult, so the more important question is what will cause the changes? Words such as efficiency, hygienic design and flexibility are becoming more essential in the chocolate manufacturing industry. The equipment should be efficient in energy consumption, have a hygienic design to avoid any problems with the end product, and have a flexible approach. Buhler, as an innovative supplier in the chocolate manufacturing industry, has faced these trends and developed new solutions for both emerging and established markets. One of these technological advancements is an all-in-one refining machine, the ALIOR. With this machine, Buhler combines the two most important process steps in chocolate mass production – the refining and conching processes – in one machine. Thanks to this combination, Buhler will meet customer demands for flexible and efficient equipment. Chocolate moulding is another area where Buhler is developing new solutions to meet the future demands of customers. The ChocoStar Compact is a new flexible, applicable molding line. Thanks to its modular design, the molding line will grow together with the customer. The ALIOR and two parts of the ChocoStar Compact will be ondispaly at ProSweets.

For more information, visit www.buhlergroup.com At ProSweets, visit booth C051, hall 10.1


ADVERTORIAL



A.M.P-Rose

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.M.P-Rose specializes in the supply of new, used and remanufactured processing and packaging machines for the confectionery, and chocolate industries. The company also provides machine installation and commissioning, spare parts and after-sales services. Surplus machinery also is purchased by A.M.P-Rose. Since its humble beginnings more than 30 years ago, the company has developed into one of the world’s leading suppliers of machines to the chocolate and candy industries, with 80% of it’s products being exported to more than 80 countries world-wide. Of all the new equipment A.M.P-Rose produces, its specialty is designing, manufacturing and operating cut-and-wrap and candy-forming machinery. The ‘750’ is an extremely versatile yet low-cost cut-andwrap machine that offers production speeds of up to 750 pieces/minute. It is capable of producing confectionery products such as toffees, bubble gum, hard candy, and chewy sweets in various different wrapping styles. In addition to the ‘750’ machine, A.M.P-Rose also manufactures the high-speed ‘Super 42HS’ range, which has a production rate of more than 1,000 pieces/minute. The ‘CF4’ is a very robust and high-speed, candy-forming machine that can form up to 1,000 kg of product per hour. Solid and center-filled products can be formed with this machine, which includes hard candies, toffee éclairs, and chewy candies. The ‘CF4’ can be supplied as a single machine to be incorporated into an existing line, or can be supplied as a full line from the cooking to wrapping.

For more information, visit www.amp-rose.com At ProSweets, visit booth B030, hall 10.1.

Royal Duyvis Wiener B.V.

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uring ProSweets, Royal Duyvis Wiener and F.B. Lehmann will display a variety of innovations for turnkey solutions and ‘stand-alone’ machinery for the production of chocolate, compound, nut pastes and fat based creams for the chocolate and confectionery industry. One of these innovations is F.B. Lehmann’s 2 & 5 Roll Refiner, introduced during interpack 2011. This recently developed and completely finalized refiner convincingly demonstrates its superiority through its efficiency, both in capacity as well as product fineness. Other equipment to be displayed includes: • The W-1-S laboratory ball mill, which is used in technology centers around the world for testing new recipes and products. • The Wiecon, a clever and technical superior mixer/ refiner, which accurately fulfills a customer’s specific requirements. • The Qchoc, an all-in-one chocolate installation. Simple to install and easy to operate, the unit can handle capacities of 50 up to 400 kg batches of chocolate from basic ingredients. In 2012, F.B. Lehmann will be turned into a center for special mechanical engineering and they will continue to expand their well-known position in the global confectionery industry. The laboratory in Aalen will be completely renewed and modernized, which means that besides the possibilities of lab trials and recipe developments in the cocoa and chocolate lab in the Netherlands, customers also will be welcomed at F.B. Lehmann in Aalen to develop and finetune your recipes for roasting, grinding, etc.

For more information, visit www.duyviswiener.com At Pro Sweets, visit booth C041, hall 10.1


ADVERTORIAL



Aasted

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Hebenstreit

asted, a world-class supplier of: chocolate molding lines, tempering machines, enrobers, cooling tunnels, chocolate, bakery and confectionery depositors and extruders, bakery lines, ovens and auxiliary equipment will be exhibiting at ProSweets. There, the company will have several of its latest innovations on display, including the Supernova Engergy 1000-P tempering machine, the Alice depositor and extruder, Nielsen enrobers and the Nielsen cooling tunnel SD and a Chocometer 101. The SuperNova Energy tempering program is a groundbreaking debut from Aasted that saves at least 50% in total energy consumption compared to traditional tempering machines. The energy tempering technology raises the quality of the tempered chocolate to an unprecedentedly high level and even handles high-fat content mass without a decrease in capacity. The SuperNova Energy tempering program covers everything from straight heat exchanging of any pumpable mass to highly precise Beta crystals in high-quality chocolate mass. It is an extension of the world’s leading tempering machine program, the AMC SuperNova range, which covers capacities from 50 kg/h up to 12,000 kg/h. Today, Alice depositors and extruders for bakery and confectionery products are well-recognized for their outstanding “gentle” handling of dough, caramel and inclusions. The row of accessories is extensive and comprises nozzle plates and nozzles tailor-made for any requested product, traditional wire-cutters, a highly innovative guillotine and ultrasonic cutters. At Pro Sweets, the Alice double-head with 400 mm belt will be on display. In addition, the company’s very popular mid-range Nielsen Junior enrober line also will be at ProSweets, with the 820 and Baby-Flex 320 on display. Rounding out the equipment display will be the new Aasted Chocometer 2011. The new Chocometer is developed with integrated fast PLC, direct power supply and large 5-inch color touch screen, which together instantly provide accurate and fast observation of the tempering curve.

H

ebenstreit supplies production systems for flat and hollow wafers that range from semi-automatic lines with a capacity of about 120 kg/h to fully automatic, high-efficiency lines rated at 1,200 kg/h and more. The extent of the product range begins with raw material dosing and mixing systems for the preparation of wafer batters and extends to the fully automatic conveying of the cut, creamfilled wafers to subsequent packaging machines, coating plants or moulding lines. As early as 1898, baking machines were manufactured in the factory in Radebeul near Dresden. However, since the company’s re-incorporation in 1950, the headquarters are now located in a nearby suburb of Frankfurt/Main, Germany. Many high-profile companies form part of Hebenstreit’s clientele, with the world’s most popular wafer products produced on its systems. Each wafer production system is “tailor-made” according to the individual requirements of the customer. They are designed depending on the type of product required, capacity, grade of automation and existing production facilities. In addition, high-quality products in many cases demand the development of custom-engineered machines. As a matter of principle, maximum operating safety and the incorporation of the latest technological improvement – be they mechanical or electrical – remain critical components of every Hebenstreit production system. Hebenstreit guarantees excellence post-sales service, supported by a network of more than 60 representatives worldwide, as well as 25 highly experienced service engineers.

For more information, click on www.hebenstreit.de

For more information, visit www.aasted.eu At ProSweets, visit booth E010, hall 10.1.


ADVERTORIAL



Chocotech

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Cafosa

t the Upakovka show, Chocotech will have on display a wide range of equipment and information on its complete range of candy and chocolate processing equipment. The company offers complete cooking systems for jelly, fondant, caramel, fudge, hard candy, chewy candy, fruit snacks and krokants as well as barline kitchens and aeration systems. On the chocolate processing side, Chocotech offers the Frozenshell line with Pralimat depositing, lentil forming and enrobing. At the booth, the company also will have the following on display: With the new Ecograv, Chocotech can now achieve batches of much dryer solids prior to cooking. This can result in large energy savings compared to other systems, which can substantially lower the yearly energy bill. The Princess candy batch lab cooker, ideal for recipe development and all types of lab work, as well as the Sucrofilm/ Sucromaster, ideal for continuous manufacturing of hard and soft candies, in conjunction with the lab-size Sucrotwist, which is ideal for jellies and similar products, also will be at show. At ProSweets, the company with exhibit its Jellymaster and Jellymix units as well as the Chocoform PSL drop line for lentil, ball and egg production.

For more information, visit www.chocotech.com At Upakovka, visit booth 22C02, Hall 2.2; while at ProSweets, booth B020/C021, hall 10.1

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s the world’s leading gum base supplier, Cafosa has the benefit of seeing and interpreting chewing gum trends across the globe. One leading trend involves chewing gum companies offering consumers the opportunity to “experience” sensations when they chew a gum. Filled gums continue to remain popular with consumers, and certainly constitute another strong trend in the category. Chewing gum manufacturers have adapted their portfolio to offer such products to the adult market. Cafosa’s gum bases are playing a very important role in these new types of chewing gum as chewing gum products become more “technologically” dependant. In the case of filled gums and “experience” gums, the ingredients used in the gum base are selected to affect the final performance of the gum during production and during the gum’s entire shelf life. The physical properties of the gum base (elongation and elasticity) help to maximize productivity of the gum on a filled gum line, and with “experience” gums, the ingredients help to control the release of the aromatic substances. In looking at the future, functional and medicated chewing gums are the new trends to come. Consumers are becoming more demanding. They are looking for more than a chewing gum; they need a product that gives them an added value, such as more sophisticated oral care, energy supply or weight management, etc. Looking at more long-term trends, medicated chewing gums represent an alternative drug delivery system that consists of an active ingredient added into a chewing gum that’s eventually released by the mechanical action of chewing. Cafosa has launched Health in Gum, a directly compressible powder gum where a pharmaceutical API easily could be added.

For more information visit vvwww.cafosa.com, www.healthingum.com


ADVERTORIAL


Technology for the Confectionery Industry

We have given Quality its name

➨ ➨ ➨ ➨ ➨ ➨ ➨

Mogul plants Hard candy and fondant plants Chocolate moulding lines Laboratory depositors Extruders Retrofits of depositors for all product lines Various support services

Ringstraße 1 D-56579 Rengsdorf

Hall 10.1 C 049

Our representative for the United States and Canada: Landers Group, LLC P.O. Box 490 · 11 Florie Farm Road USA - Mendham, New Jersey 07945 Phone: 001 888 964 2220 · Fax: 001 888 964 9966 E-mail: [email protected]

Tel.: (+49)-26 34-96 76-200 Fax: (+49)-26 34-96 76-269

Internet: www.w-u-d.com E-mail: [email protected]


The Tanis Group

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NID

aking dreams come true! That’s the mission of the staff at Tanis Confectionery, but without losing sight of reality. Knowing what can be done and what cannot. Tanis offers state-of-the-art Dutch craftsmanship that delivers plug and play solutions without loose ends, combined with a unique Dutch eye for detail, finishing, design and ease of use. The Tanis Group specializes in tailor-made solutions in confectionery process design and full project support. By working in close cooperation with the customer, we provide a range of specially developed systems from basic to fully integrated operations. The company supplies equipment to produce sugar confectionery masses such as caramel, jelly, nougat, extruded and deposited marshmallow, granola bars, hard candies, chewy products, praline centers, and fondants. This coming year will be a very ‘busy’ year for The Tanis Team. Besides assembling some large professional kitchens for producing jellies (T-Gel), hard candies (T-Rock) and bar lines (T-Bar), we also have started collaboration with NID. Together, the two companies have developed smaller-capacity complete kitchens and depositing solutions. As a group, we support customers in several ways. The company has a complete set-up in the Netherlands at The Tanis Kitchen where we can support inline demonstration, training and product development. The Tanis Team and NID can now offer a complete solution fine-tuned to produce a jelly product from start to finish. Both the Tanis Team and NID will be exhibiting at ProSweets side by side. Come by and make your sweet dreams come true.

For more information, visit www.TheTanisGroup.com

N

ID is the world’s leading supplier and specialist manufacturer of starch moulding machinery. More than 600 NID moguls have been supplied and installed across the globe, some in operation for more than 40 years! For more than six decades, NID has been trusted and chosen for its robust innovative design and user-friendly starch moulding machinery. The new generation, high-speed M3000 Mogul is the pinnacle of mogul technology and the result of more than six decades of innovation and development. With unsurpassed versatility in product variation, the M3000 accommodates a wide range of depositing pumps and suits a wide range of starch-moulded articles no matter how complex or difficult to deposit. NID’s range of equipment includes: mogul lines; laboratory printer depositors; overhead/ oscillating head depositors; bar formers and guillotines; depositing pumps and accessories; starch conditioning systems; and an array of product finishing equipment. NID has a strong global network of strategic partners in more than 60 countries on all major continents for sales/ after-sales support and a team of highly experienced service engineers that are available for technical support and site visits upon request. NID’s Spare Parts Division will work with customers to determine the precise part needed while NID’s Servicing Division can upgrade or overhaul existing NID equipment at its Technology Centre in Sydney, Australia. This year the company is collaborating with the Tanis Group in showcasing smaller-capacity complete kitchens and depositing solutions. The two companies will be exhibiting jointly at ProSweets.

For more information, please visit www.nid.com.au At ProSweets, visit booth A070, hall 10.1

At ProSweets, visit booth A-070, hall 10.1


ADVERTORIAL


Ingredient

TECH NOLOGY

Revving up chocolate All-natural demands spurring development amongst chocolate suppliers as consumers seek authenticity, traceability and wellness. By Bernard Pacyniak

I

t’s all quiet on the commodities front. OK, perhaps that’s stretching it a bit. But certainly the volatility and surge in cocoa prices that’s prevailed over the last few months has dissipated — at least as this piece went to press. In doing so, customers and consumers have an opportunity to drink in ongoing developments, which cocoa and chocolate suppliers dutifully have been working on for months, even years. One of the latest new chocolate entries comes from Barry Callebaut, which unveiled its new Sweet by Fruits chocolate at FiE’s show in Paris last November. In a move that addresses consumer demand for “products free from certain ingredients such as additives, preservatives or refined sugars,” the world’s largest cocoa and chocolate processing company has introduced a chocolate sweetened by all-natural fruit sugars, derived entirely from fruits. It functions as an alternative sweetening solution, thus replacing the refined sugar in chocolate.

Photoo ccoouurr te Phot tesy sy of Baarry rrr y C Caallleb ebau aut. au t t.


“We are very excited to launch Sweet by Fruits, the first chocolate on the market with only sugars 100% derived from fruits,” stresses Hans Vriens, chief innovation officer at Barry Callebaut. “This chocolate does not contain any added refined sugar and no added artificial sweeteners. It is made from selected cocoa and sweetened by sugars from fruits such as apples and grapes without compromising in the exquisite taste of our high-quality chocolate.” According to Barry Callebaut, Sweet by Fruits is the first chocolate that combines the entire and complex sugar profile of selected fruit and thus forms an answer to the increasing demands for chocolate with ingredients from natural sources. It also excludes the potential side effects of some other alternative sweetening solutions. Natural fruits contain different sugars such as glucose, fructose, sucrose, polyols and complex sugars. Typically in existing fructose chocolate, the fructose is being isolated, and purified, the company says. In Sweet by Fruits, the entire sugar profile of the selected fruits is included, the company says. Barry Callebaut also introduced another sweetening solution at the Paris show — chocolate sweetened with stevia extract. Thanks to the

European Union’s approval of stevia on Nov, 12, Barry Callebaut now also is offering European food manufacturers the sweetness extracted from stevia leafs in chocolate with no added sugars. In North America, stevia’s use has already been growing for some time. “We are seeing that people want to make natural claims, and although there is no FDA-approved definition of ‘natural’ for chocolate, we address the desire by switching to natural sweeteners and flavorings,” says Jenna Derhammer, R&D scientist, applications dept., Blommer Chocolate. “There is growing interest in stevia as a natural, high intensity sweetener since it became GRAS; we have carried stevia-sweetened products since early 2010 and continuously use it to develop new products.” Noting that health and healthful living is a concern for consumers, Derhammer pointed out that Blommer’s customers were responding to that concern. Thus, high protein and fiber are popular for


F

CUSTOM RMULATIONS Confectioners have come to rely on ADM Cocoa for consistency and quality. But what really sets us apart are the added extras you can’t get anywhere else. Like custom formulations. Our technical experts can help you create a one-of-a-kind, category-leading product your customers will crave. To find out more about how ADM’s technical expertise can give you an advantage, visit us at adm.com/ambrosia.

ADM. Chocolate…and so much more.

For customers around the world, ADM draws on its resources—itss people p people, eople, products, products and market perspective—to perspective—to help them meet today’s consumer demands and envision tomorrow’s needs. © 2011 Archer Daniels Midland Company

800-558-9958 | [email protected] | www.adm.com

Ingredient Technology

both their implications in greater satiety/weight reduction and for their contribution to overall health, she says. “Our customers have been adding their own special blends of supplements to chocolate for products that contribute to mental acuity, heart health, antioxidant, etc.,” Derhammer continues. “It is an exciting trend that has not yet fully developed; we are sure to see new value-added items and nutraceuticals added to chocolate in the coming years. We have experimented with a number of proteins and fibers to find the best taste and texture and have several products that feature them. We have also been working with probiotics for the past two years since it is popular with consumers and chocolate is an excellent carrier for it.” Not only is there special attention being paid to specific ingredients going into chocolate, but there’s also more focus on where the chocolate comes from and how it’s processed. Consequently, certification continues to play a larger role in the countries where cocoa is grown. “Rainforest Alliance Certified (RAC) chocolate requests are outpacing Fair Trade, which is exciting for us because Blommer is the leader in the RAC field,” Derhammer says. “We have been practicing sustainable cocoa farming for years and now it is becoming a big trend for all confectioners, not just premium customers. People want to know that their chocolate is ethically hically and conscientiously sourced as well as where it is grown. We have been seeing more focus on the origin and telling the story Blommer’s Provident red glitter mint compund features edible red glitter.

76 CANDY INDUSTRY January ary 2012

of where the beans are grown, why this origin is unique and we even see farmers from coops being featured as part of the story on packaging. We have a number of organic, traceable and/or Rain Forest Alliance chocolates to answer this need.” All-natural, sustainable, origins and health benefits are all trends making an impact on chocolate products these days. Still, flavor reigns supreme amongst consumers. Moreover, there’s a tendency on consumers’ part to be more adventuresome. Hence, as Derhammer points out, salted candies are extremely popular and prolific. “We are also seeing new flavors like African fruits such as baobab, new berries like cloudberry and yumberry as well as ’classic American’ flavors making their way into confections,” she says. “We have developed some excellent new flavored compounds like cream cheese, marshmallow and red velvet. “We just developed a Provident red glitter mint compound disc; mint flavor is nothing new but the edible red glitter in this white disc is what sets this piece apart,” Derhammer adds. “The glitter bakes out well and melts while keeping the glitter intact; it adds a wow factor to confections.” Clearly, cocoa and chocolate suppliers are helping confectioners intensify that wow factor.

Barry Callebaut’s Terra Cacao captures Innovation of the Year award Barry Callebaut’s Terra Cacao chocolate can now add “awardwinning” to its title. The product was the winner of the FI Confectionery Innovation of the Year Excellence Award as well as the Most Innovative Food Ingredient Award. “Winning two of these prestigious awards exceeds our highest expectations,” says Sofie De Lathouwer, marketing director food manufacturers products region Europe with Barry Callebaut. “Obviously our Terra Cacao range is an answer to our customer’s demands, but [this] is also a huge motivation for us to continue striving to make a perfect chocolate.” Terra Cacao originally was launched in February 2011 and relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. This process produces zero-defect beans and avoids off flavors, resulting in a 100% “purest in its kind” cocoa beans as an ingredient for superior chocolate, with an unprecedented harmony of pure tastes and rich aromas. For Terra Cacao, Barry Callebaut searches for plantations on flavor-enhancing terroirs in equatorial regions. The cocoa beans are then handpicked only at the precise moment when they contain a maximum of flavors and aromas. Then, the cocoa is fermented with the company’s 100% natural method that respects and enhances even the most delicate flavors and aromas. Afterwards, the beans are roasted in their shells until they release all of their inherent flavors. And finally, the chocolate is conched, fully preserving the right texture, aroma, taste and flavors. “This award is the reward for years of painstaking research,” says Nicholas Camu, fermentation innovation manager at Barry Callebaut. “Terra Cacao started with a study at the University, but quickly became an interesting and passionate challenge until Barry Callebaut reached its goal: cocoa of an unseen top quality, cultivated in a a co sustainable way and thus resulting in a superiorsusta tasting chocolate. tasti ““Winning this award shows that not only our customers appreciate the outcome of the project, cu but also a jury of industry experts and specialists,” b he adds. The Terra Cacao range covers several milk and dark chocolate references varying from 33.5% to 70.5% cocoa mass. The product, which comes shaped as callets, is packed in w 10-kg bags and will be available to industrial 10 customers worldwide. cus


NEW, USED AND REBUILT CONFECTIONERY PROCESSING & PACKAGING MACHINERY

New TINSLEY Stainless Steel Cold Tables

HOHBERGER Model 2300 Stainless Steel Cooling Wheel - 30” Wide x 40” Diameter

Westal 300 x 205 One-Shot Depositor

New NATIONAL EQUIPMENT Stainless Steel Revolving Pans

48” Stainless Steel Pan with Ribs

New TINSLEY Belt Coaters 24” to 74” Tinsley Chocolate Tanks 100 to 20,000 lbs.

Bepex Hutt DDP3/250-100 Triple Layer Extruder

Sollich model TSN-1050 1050 mm wide Chocolate Enrober with Built-in Tempering with 20-meter Cooling Tunnel

Werner Lehara 16” Wire-Cut Extruder with Jacketed Rolls

SIG Model CK High Speed Chocolate Bar Wrapper with Foil from a Roll

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Chicago 773.376.5400 O 773.376.0634 F [email protected]

AD INDEX Aasted Chocolate and Bakery Solutions . . . . . . . . . . . . 2 Adams & Brooks, Inc. . . . . . . . . . . . . . . . . . . . . RC37, RC45 ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75,84 All Packaging Machinery Corp. . . . . . . . . . . . . . . . . . RC43 American Air Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 AMP Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Blommer Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Buhler. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Cafosa Gum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Caotech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Chocotech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 ECRM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC41 Gerhardt Schubert . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-11 Hebenstreit GMBH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . RC44 Hughson Nut, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Hosokawa Bepex GmbH . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Klockner Hansel Processing . . . . . . . . . . . . . . . . . . . . . . 15 Lindt & Sprungli . . . . . . . . . . . . . . . . . . . . . . . . . RC33, RC49 Loesch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Mars Snackfood . . . . . . . . . . . . . . . . . . . . . . . . . . . 19, RC39 National Confectioners Assn. . . . . . . . . . . . . . . . . . . . RC30 Nut-trition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Original Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Peter’s Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Roadtex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Royal Duyvis Wiener. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Sollich North America . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Tanis Group, The . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Union Confectionery Machinery Company . . . . . . . . . 77 Winker & Dunnebier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 World’s Finest Chocolate, Inc . . . . . . . . . . . . . RC46, RC47

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.aasted.eu . . . . . . . . . . . . . . . . . . . . . . . www.adams-brooks.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com . . . . . . . . . . . . . . www.allpackagingmachinery.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.aafintl.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.amp-rose.com . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.blommer.com . . . . . . . . . . . . . . . . . . . . . . . . . www.buhlergroup.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.cafosa.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.caotech.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.chocotech.de . . . . . . . . . . . . . . . . . . . . www.ecrm.marketgate.com . . . . . . . . . . . . . . . . . . . . www.gerhard-schubert.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.hebenstreit.de . . . . . . . . . . . . . . . . . . . . www.hilliardschocolate.com . . . . . . . . . . . . . . . . . . . . . . . . . www.hughsonnut.com . . . . . . . . . . . . . . . . . . . . . . www.bepexhosowas.com . . . . . . . . . . . . . . . . . . . www.kloeckner-Haensel.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.LindtUSA.com . . . . . . . . . . . . . . . . . . . . . . . . . www.loeschpack.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.mars.com . . . . . . . . . . . . . . . .www.sweetsandsnacksexpo.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.nut-trition.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.ogfc.net . . . . . . . . . . . . . . . . . . . . . www.peterschocolate.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.roadtex.com . . . . . . . . . . . . . . . . . . . . . . . . www.duyviswiener.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.sollich.com . . . . . . . . . . . . . . . . . . . . . . . www.thetanisgroup.com . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.w-d.de . . . . . . . . . . . . . . . . www.worldsfinestchocolate.com

Reader & Marketing Services LETTERS Bernie Pacyniak Candy Industry, Retail Confectioner [email protected] SINGLE COPY SALES/ BACK ISSUES Ann Kalb [email protected] Phone: (248) 244-6499 REPRINTS Jill L. DeVries [email protected] Phone: (248) 244-1729

PRINT & INTERNET ADVERTISING Kristine Collins [email protected] Phone: (847) 224-8944 INTL. PRINT & INTERNET ADVERTISING Dee Wakefield [email protected] Phone: +44.207.792.3344 (London) POSTAL AND EMAIL LIST RENTAL For postal and email list information, please contact Kevin Collopy at 800-223-2194 x684 or e-mail him at [email protected]; or contact Michael Costantino at 800-409-4443 x748 or e-mail him at [email protected]

CLASSIFIED SALES MANAGER Diana Rotman [email protected] Phone: (847) 405-4116

BNP Media II, L.L.C 155 Pfingsten Road, Suite 205 Deerfield, Illinois 60015 Phone: (847) 405-4000 Fax: (847) 405-4100

Also publishers of Beverage Industry, BrandPackaging, Dairy Foods, Flexible Packaging, Food & Beverage Packaging, Food Engineering, Industria Alimenticia, The National Provisioner, Prepared Foods, Private Label Buyer, Refrigerated & Frozen Foods Retailer and Snack Food & Wholesale Bakery.

Reaching a total qualified circulation of 13,501 copies. Source: Dec 2009 BPA publishers statement.

CANDY INDUSTRY (ISSN 0745-1032) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $115.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $149.00 USD (includes GST & postage); all other countries: $165.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2012, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: CANDY INDUSTRY, P.O. Box 1080, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O.Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to CANDY INDUSTRY, P.O. Box 1080, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or [email protected]



To place your classified ad in Candy Industry call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] SUPPLIES

EQUIPMENT FOR SALE

NEW AND USED PROCESS AND PACKAGING EQUIPMENT • New Candy/Snack Weigh/Fillers(customizable)

• Image Ink Jet Coder Model 1000 S8

• New Horz/Vert Candy/Snack Band Bag Sealer

• Various Visual Pak 6 Stn Blister Heat Sealers

• New Tabletop Cup Seal System, Model POS-1S

• Custom Made Auto Heat/Shrink Tunnel

• New Candy/Snack Form Fill Sealer DCP200

• 5-1000 Gallon Stainless Steel Kettles & Tanks

• New & Used S/S Candy Coating Pans 16”-60”

• 3M-Matic Top & Bottom Case Sealer 77R

• Dietz Table Top Candy/Tablet Counter TC1

• Various Conveyors, Turn and Pack Tables

Complete Packaging Lines for Tablets, Capsules, Liquids, and Powders Process Equipment: Mixers, Tanks/Kettles, Granulators, & Coating Pans www.djsent.com • e-mail: [email protected] MOST EQUIPMENT CAN BE INSPECTED IN TORONTO!!!

2700 - 14th Avenue, Unit 6 - Markham, Ontario L3R 0J1 Phone: 905-475-7644 • Toll Free: 888-DJS-SALE • Fax: 905-475-7645

INGREDIENTS WASHERS & DRYERS Organic & Kosher • Rice Syrups • Rice Syrup Solids • High Maltose Rice Syrup • Rice Oil • Maltodextrins • Soluble Rice Fibre • Rice Protein Concentrate

Non-GM Conventional Kosher • High Fructose Rice Syrup 42 • Rice Sorbitol Syrups • Rice Maltitol Syrup

For Chocolate Molds & Plaques KUHL CORP. - PO BOX 26 FLEMINGTON, NJ 08822-0026 Tel: 908-782-5696 Fax: 908-782-2751

Introducing the NEW Model AC 1000 Caramel Cutter

Phone: (314) 919.5045 www.habib-ADM.com Email: [email protected]

WANTED TO BUY WE BUY CANDY, FOOD & BEVERAGE

CLOSEOUTS

Heavily built power unit for small and medium size shops.

Visit our website for all of the details: www.bridgermetal.com [email protected] • (406) 580-7984

Visit candyindustry.com for more classified ads online.

Nationwide pick up since 1993 Call Jon (954) 649-7857 e-mail: [email protected] web www.whamcloseoutfoods.com

www.candyindustr w w w.candy indus tr y.com y.c om CI1110Wham.indd 1


10/29/10 3:48 PM


To place your classified ad in Candy Industry call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] CUSTOM CHOCOLATE MOLDS

EQUIPMENT FOR SALE • • • • • • • • • • •

Chocolate Melters - 100# - 300# - 1000# Greer 16” Enrobing Line w/o cool tunnel Forgrove 22B Twist Wrapper Flow Wrappers - Forgrove 255 - F.M.C. Scotty Doboy Flow Wrapper Foil Wrapper Forgrove 26P Sharp Packaging Machine Friend Depositor Depostors - 32” Racine - 32” National Rovena Vertical Bagger w/Weightpack Rasch Temperer

Cerreta Candy Company 5345 W. Glendale Avenue Glendale, AZ 85301 623-930-9000

CONTRACT MANUFACTURING CONSULTING

Costas Candies Since 1922

[email protected]

HELP WANTED New Zealand's leading confectionary retailer and wholesale importer is seeking an export agency based on the west coast of the USA or Canada who can: • Operate accounts with major & minor manufacturers • Consolidate product for loading into containers • Manage shipping and documentation Must be well-established with a proven trading history and references.

For more information, please contact: [email protected] www.remarkablesweetshop.co.nz

Co-Manufacturing & Private Label Providers We specialize in cold extrusion and enrobing of all types of items including Sandwich Bars, Nutrition Bars, Candy Bars and Easter Eggs. • • •

Visit candyindustry.com for our online classified ads section

25+ yrs. Formulation Experience SMALL Minimum Production Requirements Enrobing of both Compound and Tempered Chocolates.

Contact // Bob Stahl or Ryan Stahl at: 1-800-507-1008 [email protected] [email protected] 130 West Bacon St. Pottsville, PA 17901

KOSHER Third Party Audited

See your ad here! Advertise in the Classified Network Contact Diana Rotman at 847-405-4116 or [email protected]



Candy WRAPPER

Capping off the wine tour As a savory chef turned chocolatier, Chris Kollar understands the nuances of integrating flavors – a skill that blends in perfectly in Napa Valley’s fine wine and food culture.

F

rom classic European-style chocolates to new world flavors, Naomi Pasztor and Chris Kollar have brought a taste of something new to Yountville in the heart of Napa Valley, Calif. Surrounded by wineries and world-renowned restaurants, a visit to Kollar Chocolates perfectly rounds out the Napa gourmet experience. Artisan Chocolatier Kollar welcomes customers to watch and learn about quality handmade chocolate through a glass show kitchen, where he produces his small batch confections. On the other side of the glass, Naomi Pasztor manages the front of the shop, offering prepackaged and to-order chocolates, gelato, and espresso coffee. Trained as a chef, Kollar worked in kitchens across the country and beyond for the past 19 years. As a self-taught chocolatier, Kollar traveled Europe extensively – particularly Switzerland, France, and Italy – to study and learn about classic chocolates. The Atlanta-born chef eventually settled in the Napa Valley in 2001, where he enhanced his culinary pedigree working at Domaine Chandon, Tra Vigne, Pinot Blanc, and Go Fish. It was at Peter Michael Winery in Calistoga, Calif., where he was executive chef, that his passion for chocolate flourished. In May 2011, Kollar opened Kollar Chocolates to showcase his modern 82 CANDY INDUSTRY January 2012

approach to chocolate-making, one that uses numerous colors to give an exciting design to his truffles as well as reflect the flavor in the look of the chocolate. His use of savory ingredients, originating from his cooking background, has inspired unique as well as classic flavor profiles, such as his signature “Poppy Saffron Bar” and “Fennel Pollen Truffle.” Known for his truly smooth caramels, Kollar also takes advantage of the terroir by producing red wine chocolates. Kollar’s penchant for design also extends through the shop’s interior, which was conceived by ADF4 Design and Baseline Developments. Conscious of the desire to a create this modern and European-influenced chocolate shop, the design-and-build team aimed for a unique experience, one where industrial meets natural. As a result, Kollar Chocolates stands out with extraordinary details and an unforgettable “chocolate bar wall.” Not surprisingly, the venue also doubles as a great place to hold private events. Always ready to talk and teach about chocolate, Chris Kollar not only loves to make fine chocolates, he enjoys discussing and teaching about them, be it to entertain customers in the store or in formal chocolate workshops on or off the premises.

Naomi Pasztor and artisan chocolatier Chris Kollar’s run Kollar Chocolates in Napa Valley, Calif. Photo provided.

What did you think you would be when you grew up? A pro soccer player. Name one of your favorite movies. Goodfellas, The Outsiders and Victory Describe your perfect dream vacation. A food trip around the world. Stopping in small towns, big cities, and villages and tasting local, traditional and untraditional food. What book are you currently reading? Facebook! Aside from a family member, whom would you most want to be stranded with on a deserted island? My business partner, Naomi Pasztor. What is your pet peeve? People who are late I’d give anything to meet: A good therapist The best piece of advice I’ve received: “Work smarter not harder” What excites you most about your job? The chocolates I make and the whole concept of the shop makes people happy and that drives me to do better and makes my job more exciting every day.


www.hebenstreit.de

EXCELLENT ENGINEERING FOR DELICIOUS RESULTS. There is a simple recipe for intelligent solutions: creativity, teamwork and a high degree of specialisation. That’s why we believe in getting involved in your planned project at an early stage in order to support you with our comprehensive knowledge – worldwide. With excellent engineering and turnkey production plants made in Germany: from Hebenstreit – for tasty results.

Merckens—the canvas for your masterpiece. You’re more than a confectioner. You’re an artisan. A creator of candy that’s as enticing to look at as it is to taste. That’s why Merckens has been the trusted brand of chocolate and coatings for discriminating candy makers for more than 85 years. They deliver the consistency and quality artisans need to create crave-worthy works of art.

Find the inspiration for your next masterpiece by visiting us at adm.com/merckens.

For customers around the world, ADM draws on its resources—its people, products, and market perspective—to help them meet today’s consumer demands and envision tomorrow’s needs. © 2011 Archer Daniels Midland Company

1-800-MERCKENS | [email protected] | www.adm.com

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