Candy Industry July 2011

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schwarzspringer

Produced and packaged as promised. Bosch.

Production and packaging lines from Bosch achieve the agreed performance. Day after day. Year after year. Thanks to a comprehensive product portfolio and proven technology, Bosch guarantees the successful design and start-up of your complete system, all from one source. Experienced employees with extensive know-how guarantee professional service worldwide. Learn more at www.boschpackaging.com

Contents

Kristine Collins

Bernard Pacyniak

July 2011

Crystal Lindell

Volume 176, Number 7 Kristine Collins

COVER STORY MANUFACTURER PROFILE

14

14 LOACKER AG-SPA Alpine air, mountain water and an uncompromising commitment to all natural ingredients have made Loacker’s products renowned worldwide. Double-digit growth has prompted an €80-million investment during the past four years, melding technology with innovation and integrity.

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]

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

CONFERENCE REVIEW

Timothy A. Fausch

20 INTERPACK 2011 Although the numbers — 2,700 exhibitors, 166,000 attendees — are a bit overwhelming, Editor Bernie Pacyniak zeroes in on the innovations presented on the show Áoor at interpack.

D E PA R T M E N T S

Publisher 847.224.8944 [email protected]

CI 20

Publishing

John R. Schrei

Publishing

Rita M. Foumia

Corporate Strategy

Ariane Claire

Marketing

Vincent M. Miconi

Production

Lisa L. Paulus

Finance

Michael T. Powell

Creative

Nikki Smith

Directories

Marlene J. Witthoft

Human Resources

Emily Patten

Conferences & 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

RC8

OPENING SHOTS

8

Food, fuel & rising prices

Editor Bernie Pacyniak shares insights about rising commodity costs from Ulrich Zuenelli, chairman of Loacker AG-Spa.

NEWS & ANALYSIS

10

Fair Trade Sugar Act would reform U.S. sugar pricing policies

Kevin Collopy

Michael Costantino

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]

Plus: Bilbrey is new Hershey ceo; Langomarcino passes away.

INGREDIENT TECHNOLOGY

31

Natural Áavors

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.

The rush is on to make all-natural confections, perceived by many consumers as healthier. Cost and stability issues for many products, however, provide challenges for candy technologists in making the switch.

CANDY WRAPPER

37

Moulding a manager

Having worked her way up from a temporary packer to a full-time plant manager at R.M. Palmer Co., Sue Halvonik appreciates the life lessons she’s learned along the way.

4 CANDY INDUSTRY July 2011

Printed in USA

www.candyindustry.com

MORE THAN A TREND

85% of consumers agree, a product with almonds is better nutritionally. They know that ounce for ounce, almonds have MORE fiber than any other nut, MORE calcium than milk and MORE protein than eggs. Give them what they want with Blue Diamond almonds. You’ll get what you want—quality, consistency, food safety assurance and MORE return on investment.

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Contents ALSO IN

THIS ISSUE ... RC2

RC4

RC8

RC 4

Sweet Talk

Associate Editor Crystal Lindell reÁects on what comprised her Top 10 list at the Sweets & Snacks Expo.

New Products

Barney Butter Snack Packs, Balance Bar Café Áavors, k’s Hawaiian Punch Splashers Fruit Snacks, SaviSeeds, Jack Link’s Oven Roasted Smoked Turkey Strips and more are among this month’s featured introductions.

Industry Trends: Pretzels

Pretzels, like other snacks, are evolving and taking on an action-packed Mad Mouse ride of bolder Áavors, different spins on ‘tried-and-true’ recipes and new sandwich Àllings of sweet or savory varieties.

RC12 Cover Story: Screaming for candy! RC 17

Six Flags Great America in Gurnee, Ill. may be known for its roller coasters, but its candy is just as thrilling.

RC16 Conference Coverage: Sweets & Snacks

We’ve covered every aspect of the recent Sweet & Snacks Expo in Chicago, from the girls wearing skirts made from potato chip bags to the Àve things Mars is excited about.

RC20 Bits & Pieces

Haas-Mondomix B.V. is a business unit of privately owned Franz Haas Waffel- und Keksanlagen Austria. As a leading supplier of continuous aeration systems and related process equipment, Haas-Mondomix B.V. can be found around the world in more than 50 countries, serving mainly the bakery, confectionery and dairy industries. Whether unit machines or turnkey projects, a dedication in fully satisfying the highest requirements is the foundation upon which our success has been built. Being a part of the Haas group makes us capable of delivering solutions to our customers worldwide.

www.mondomix.nl 6 CANDY INDUSTRY July 2011


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Opening SHOTS

Food, fuel & rising prices By Bernie Pacyniak

T

hose of you who subscribe to our weekly e-newsletter — Sweet & Healthy — may recall a column I wrote last month (June 8, 2011) about my trip to South Tyrol in Italy, thanks to the efforts of the Italian Trade Commission (otherwise known as the Italian Institute for Foreign Trade [Ice]) and the Export OrganizaEditor Bernard Pacyniak on the outskirts of Bolzano, Italy, tion South Tyrol (EOS). at Castel Firmiano. I — along with seven other food and wine writers/editors — were asked to experience the first South Tyrolean Gourmet festival as well as learn his comments on rising food cost and about South Tyrol’s agricultural and speculators, a topic anyone who’s in the culinary cultures. (www.suedtirol.info). food business grapples with daily. It was a wonderful trip on several In dealing with the ever-spiraling cost accounts. First, our group was not only of commodities, Zuenelli first zeroed in on exposed to the natural beauty inherent speculators who have no vested interest in in the region, but to the many farmers, cocoa, sugar or wheat, aside from making vintners, food and dairy processors and money off them. chefs who are focused on preserving “There’s too much cheap money out traditional and natural food techniques. there,” he says, which encourages such During the six-day itinerary, I also speculation. had the opportunity to visit Loacker AGAt the same time, there are other Spa, the premium wafer manufacturers fundamentals that are contributing to the headquartered in Auna di Sotto, Italy, and ever-increasing rise in commodity prices. rediscover that company’s commitment to “Right now, we have 7 billion people on all-natural products. this earth,” Zuenelli said. “The emergence In reading this month’s cover story, of developing countries has lead to I have a feeling you will come away changing nutritional habits.” impressed — as was I — on how Loacker This, in turn, has increased demand on refuses to compromise on quality while food stuffs in general. continuing to innovate and invest. Another factor affecting commodities During my conversations with Ulrich is the subsidization of biofuels. Currently, Zuenelli, chairman of Loacker, I had 6% of the world’s crops are turned to the opportunity to listen to some of biofuels, he pointed out. As an example 8 CANDY INDUSTRY July 2011

of the pressure that such a shift can have on supply, Zuenelli related the story that his coconut oil supplier told him. As he explained, thermal/electric power plants in tropical climes are being run on tropical oils. Annual demand for use in food processing is equal to one month’s demand by these power plants. “Tropical rain forests are being wiped out in favor of palm oil plantations,” he says. A third element behind rising commodity costs are biomass fuels, Zuenelli continues. Biomass fuels, which often use animal waste as fuel, typically apply corn to accelerate the fermentation process, which, in turn, creates heat from the waste decomposing. “Food has become an energy substitute,” he says, “which has become a huge cost driver for raw materials. This, of course, makes it a perfect breeding ground for speculators.” As confectionery manufacturers well know, monitoring and controlling ingredient costs has always been challenging. Last year, the weighted average increase of raw materials for Loacker rose between 25-26%, Zuenelli says. In today’s new reality, however, that challenge has taken a more wicked turn, moving beyond costs and into availability. “My purchasing manager is telling me that it’s not an issue of prices, anymore, he says. “Rather, it an issue of getting the supplies that we need.” Now, that’s cause for concern. www.candyindustry.com

News

& A N A LY S I S

Congressman, confectioners:

Sugar pricing should be reformed Fair Trade Sugar Act would reform U.S. sugar pricing policies.

W

hen Blommer in my mind is unprecedented,” Chocolate he explains. “I can’t remember was making this broad of support for expansion changing the sugar portion of decisions recently, company the agriculture bill before.” officials decided to steer clear Kelley and Blommer say of its existing plants in the they both expect a fight in United States. The determining Congress though, where factor didn’t involve labor costs. sugar-industry lobbyists Rather, it was raw materials – target a range of lawmakers, specifically sugar. including those without sugarLeft to right: Ken Jarosch, Jarosch Bakery; Lisa Samuels, Kraft Foods; Rick Blommer, Blommer Chocolate; Congressman Robert Rick Blommer, vice growers in their districts. Dold; Bill Kelley, Jelly Belly; and Tim Schmitt, DeerÀeld’s Bakery. president, says the sugar “If prices stay high into 2012, Photo by Crystal Lindell. pricing policies in the states it will defiantly be stimulating influenced the company to people to do something instead to expand a plant in Ontario, The Act would reform the pricing different [though],” Kelley explains. Canada, where the commodity is cheaper. methods for sugar in the United States, Dold points to U.S. Department Blommer was among a group of where it currently is subject to price of Commerce data, which shows that industry experts who recently attended control, tariffs, and import quotas. an estimated 112,000 jobs were lost a roundtable discussion at the Jelly Belly Jelly Belly Candy Co. has been working in American sugar-using industries Candy Co. plant in North Chicago about to reform the pricing methods for sugar in between 1997-2009 due in part to the the proposed Free Sugar Act (H.R. 1739). the U.S. for more than 30 years, says Bill pricing structure. During the event, confectioners, bakers Kelley, vice chairman of Jelly Belly. He’s “We know that we need regulation. We and Congressman Robert Dold (R-Ill.), the hopeful that it’s finally time for a change. want it to be smart regulation, not just more primary sponsor of the measure, talked “I find it interesting that there are four of it,” Dold says. “For every job that it’s supabout the importance of seeking a change. bills in congress right now on sugar, which posed to save, it destroys three others.”

Hershey names John P. Bilbrey ceo The Hershey Co. has named John P. “J.P.” Bilbrey as its new president and ceo. He’s replacing David J. West who left recently to take the top job at Del Monte Foods Co. Bilbrey, who also was named as a director of the company,


previously served as executive vice president and chief operation ofÀce of Hershey. Most recently he was serving as interim president and ceo after West resigned. “J.P. has the experience, deep industry knowledge and the right skills to lead Hershey’s growth as it continues to evolve into a global company,” says James E. Nevels, chairman of the Board of Directors. “In determining how to best Àll this position, the Board

unanimously concluded that J.P. is the right person to continue as president and ceo and to lead the company into the future.” Bilbrey says it is a unique privilege to lead the company. “Hershey has iconic brands, exceptional people, unmatched capabilities and enormous potential,” he explains. “I’m very grateful for the board’s conÀdence, and we are fully aligned on how to move the company forward.”


For 100 years Hänsel Processing stands for ~ Sweet Competence ~ with machines and plants for manufacturing hard candies, jelly products, fondant, bars, toffees, caramel and chewy candies as well as other innovative confectionary products. Sweet Competence ~ for the highest quality sweets, maximum throughputs per hour, plus energy efficiency and material savings. www.haensel-processing.com

Sucroliner

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You r p a r t n e r f o r c o n f e ctio ner y p ro ces s ing s o lutio ns

Moline, Ill. confectioner Tom Lagomarcino dies

Better start, better finish! Start Line

L

ong-time confectioner Tom Lagomarcino passed away June 4 at the age of 95. He, together with his family, ran Lagomarcino’s, which dates back to 1908 and currently operates two retail confectionery and ice cream shops in Moline, Ill. and Davenport, Iowa. The Lagomarcino confectionery shops developed a reputation for handmade chocolates, hot fudge sundaes and traditional ice cream parlor treats. The company has received numerous accolades for its products and venue. The National Geographic Traveler magazine dubbed Lagomarcino’s in Moline as the world’s best old-fashioned ice cream store while the James Beard Foundation presented the company a Classics Award in 2006 in recognition of a family-owned business having an impact on the community. According to a Quad City Times article, Tom, who worked in the business since he was a youngster, welcomed customers into Lagomarcino’s with a smile, calling them “my friend,” treating them with sweets and entertaining them with Big Band music along with his witty and wise sayings. Tom is survived by his wife, Betsy, and six children. In 1981 Beth Lagomarcino joined her parents in running the business and was later joined by brother Tom Jr. and her sister, Lisa, all three of which continue to operate the Moline as well as Davenport stores. Three years ago, the company celebrated its 100th anniversary with a block party. Tom greeted more than 2,000 people who attended the event, dishing out ice cream in his traditional cheery manner. Lagomarcino’s was featured in Candy Industry’s June 2009 issue. For more information, visit www.lagomarcinos.com. www.candyindustry.com

Powering the world of sweets Dosing, weighing, mixing, cooking, aerating Extruding, forming, cutting, depositing Tempering, enrobing, cooling Thanks to our customers for welcoming the Start Line at Interpack! Now, live at our new technology center!

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July 2011 CANDY INDUSTRY 12

Manufacturer ProÀle Loacker’s managing directorship in the company’s newest moccaria located in Bolzano, Italy’s main square: (L. to r.) Ulrich Zuenelli, chairman; Christine Zuenelli-Loacker, managing director - administration/central services; and Armin Loacker, managing director - operations and research & development.

Moccarias & mountain magic



Alpine air, mountain water and an uncompromising commitment to all-natural ingredients have made Loacker’s products renowned worldwide. Double-digit growth has prompted an €80-million investment during the past four years, melding technology with innovation and integrity. By Bernard Pacyniak

I

t’s unclear whether American Modernist poet Ezra Pound, a frequent visitor to the Hotel Greif in Bolzano, Italy, actually sampled a Loacker wafer while sipping coffee at the cafe. But if Pound were alive today, he would have been hard-pressed to pass up these light and airy delights from Italy’s most famous wafer and chocolate specialities manufacturer while penning his poetry. Today, right across from the Hotel Greif on the Piazza Walther Platz, sits a new Loacker moccaria, a place where locals and tourists alike can sample freshly made pastries as well as any one of the company’s broad range of waferbased confectionery products. The Locker moccaria, which is a uniquely Italian hybrid of a coffee shop, pasticceria (pastry shop) and retail outlet, embodies the latest strategic component of this third-generation, family-run manufacturer of all-natural delights. The 210-seat café in Bolzano (70 inside and 120 outside) provides the company the ability to both distribute its products and well as connect with consumers, explains Ulrich Zuenelli, the 44-year-old chairman of the company. Conceived five years ago, the Loacker moccaria represents one component of the company’s most recent strategic thrust, integration. Having built its success on two www.candyindustry.com

previous “I’s,” innovation and internationalization, the company’s managing board, which consists of co-managing directors Christine ZuenelliLoacker and Armin Loacker (Ulrich’s mother and uncle, respectively), looks to address future challenges by adding vertical integration as part of its corporate vision. “This most recent addition, the third I so to speak, stems from several needs,” Zuenelli explains. “First, we want to ensure our raw material supply. We want to make sure we have access to premium quality ingredients.” Like many other confectionery manufacturers, Loacker has had to deal with rising commodity costs and accompanying increases in processing and packaging supplies. As Zuenelli points out, the weighed average cost of raw materials rose 25.6% during the past 9-12 months. And like so many other manufacturers, Loacker has had to pass along price increases accordingly, in the 12-13% range. But as Zuenelli stresses, it’s not solely about cost anymore, it’s about supply. “For example, in the past, our supplier of cardboard packaging needed eight weeks lead time to guarantee delivery,” he says. “Now, the lead time is four months. Today, we don’t have any

At a Glance Loacker AG-Spa Headquarters: Auna di Sotto, Italy 2010 Sales: €192.8 million ($270 million) Employees: 550 Plants: 2 (Auna di Sotto, Italy and Heinfels, Austria) Annual output: 24,400 metric tons (2010) Products: Wafer-based confections (150 SKUs) Product breakout: Wafer products – 66%; chocolate-covered wafer items – 10%; specialty cookies – 19%; candy bars – 5%. Brands: Loacker, Gran Pasticceria, Tortina, Buon Giorno, Gardena, Rose of the Dolomites Sales Breakout: 57% - export (90 countries); Italy – 43% Distribution centers: Milan and Verona, Italy Management team: Ulrich Zuenelli, chairman; Christine Zuenelli-Loacker, managing director and head of administration/central services; Armin Loacker, managing director and head of operations/research & development; Andreas Loacker, deputy director – R&D; Martin Loacker, deputy director – moccarias; Michael Kompatscher, marketing - Loacker moccarias; Manfred Kunold, director of international business; Frank-Jurgen Hess, director of operations – Heinfels; Hans Peter Dejakum, marketing director.


Manufacturer ProÀle

(Clockwise) Research and development remains a critical component for the company’s commitment to premium products. For example, the cream Àllings undergo a reÀning process similar to chocolate. Recently the company added three more high-speed Haas wafer production lines to its Heinsfels, Austria facility. To ensure consistency, all hazelnuts used come from Italy and are roasted at the Auna di Sotto facility. At the Heinfels plant, new silos for Áour storage will be installed shortly as the Ànal component of the company’s plans to double production capacity.

wiggle room in managing short-term fluctuations regarding demand.” As a result, the company is pursuing a more active role with regards to its sourcing partners. “Prior to now, because of our size, it was difficult to get involved in sourcing,” Zuenelli says. “Today, we’re talking with other manufacturers, people we know, about guaranteeing a sustainable supply of critical ingredients, initiating contacts with farmers.” The company is also investigating the possibility of operating its own hazelnut farm in Italy, he says. But sourcing, Zuenelli adds, represents only one aspect of the 16 CANDY INDUSTRY July 2011

company’s integration plan. The Loacker moccarias (there are five in all throughout the South and East Tyrolean region) cap the other end of the spectrum by exposing the brand directly to the consumer. Martin Loacker, Armin’s youngest son, heads up the Loacker moccaria project. An established pastry chef, Martin oversees all pastry production at the company’s central headquarters in Auna di Sotto. Using the same natural ingredients sourced for production of the company’s wafer-based products, Martin tempts café visitors with a broad range of handmade torts, muffins, croissants and other baked specialties.

The company also offers customers its own Loacker coffee, a proprietary blend of seven beans roasted to exacting specifications. Zuenelli explains that the coffee, which consists of 92% Arabica and 8% robusta beans, delivers a smooth and rich coffee flavor with a chocolate note. “We’ve been using coffee flavors for a long time in our creams,” he says. Hence, the company has some expertise in this cherished Italian drink and opted to develop its own brand of coffee as a result. In addition to pastries, coffee and a limited café menu consisting of sandwiches and pasta, the Loacker moccarias provide consumers an www.candyindustry.com

opportunity to review and purchase the entire Loacker product line. “No retail store would give us this much space on the shelf to show all 150 SKUs,” says Zuenelli. The ability to showcase the entire product line provides ample sales opportunities for café visitors and shoppers alike. Foodservice and retail sales ratios vary depending upon the store. Even so, retail sales reached as high as 80% in some locations. Annual sales at the company’s newest location on Bolzano’s main square topped €2 million in the first year. And while all the products sold by the company remain wafer-based, be it at Loacker moccarias or through other retailers in Italy and throughout the world, it’s clear there’s a growing shift toward chocolate items, says Zuenelli. Currently, two-thirds of all items produced are traditional wafer products, Zuenelli says. An additional 10% are chocolate-enrobed wafer products. Specialty cookies account for 19% of the product volume while candy bars round out the remainder with 5%. Within that grouping, more than onethird of all the products are chocolateenrobed, he points out. Moreover, that’s where the growth is coming from, thanks to ongoing emphasis on the first I, innovation, Zuenelli stresses. The company’s most recent introduction, a rose-shaped moulded chocolate item featuring a hazelnut cream fi lling with crunchy pieces of roasted hazelnuts on a base of crispy, light waffles covered in either milk or dark chocolate, represents Loacker’s fi rst foray into the chocolate praline sector. Dubbed Rose of the Dolomites because its shape reflects the same kind of wild roses found in the surrounding mountains, the product is “Armin’s masterpiece,” says Zuenelli. Seven years in development, the chocolate praline delivers a wonderful yet intensely flavored mix of chocolate and hazelnuts. In fact, hazelnuts comprise 30% of the cream content. The dark chocolate has a 60% cocoa content while the milk chocolate has a 39% cocoa content. The thin wafer base not only connects the www.candyindustry.com

The newest moccaria opened last year in Bolzano, Italy’s main square, Walther Platz and features seating for 210 (70 inside and 120 outside). The moccaria also houses the full range of Loacker’s product line, which includes 150 SKUs.

product to the Loacker wafer heritage, it actually helps creates a “lighter” treat, Zuenelli says. Introduced into Italy last fall for the chocolate season, the Rose was presented to international customers this January at the International Sweets and Biscuits Fair (ISM). “This represents a new venture, a new market for us,” Zuenelli says. “We are using an image transfer strategy to penetrate a niche specialty segment,” he adds. “We believe that we can make inroads into a highly competitive market. There aren’t any projections for humongous volume, but certainly some nice growth.” Based on past experience — as well as on the product’s taste — the Rose’s debut should meet, if not exceed, expectations easily. Consider Loacker’s foray into the Italian candy bar market five years ago.

The wafer-based bars, which come in milk and cereal, chocolate and coconut and chocolate and hazelnut varieties, debuted in 2006 and attained 25% distribution. Last year, distribution penetration reached 56%. Sales grew by 110%. In Italy, Loacker now holds the No. 4 ranking in the candy bar segment, trailing only Ferrero, Kraft and Nestle. “We expect growth for our candy bars to reach 30-40% this year,” Zuenelli says. The chairman has even greater expectations for Loacker’s other major launch this year, chocolateenrobed Quadratinis. Long an “international shooting star” for the company, the square-shaped snacking wafers will be available in milk chocolate as well as dark chocolateenrobed varieties this fall. In development for several years, the stumbling block in launching chocolateJuly 2011 CANDY INDUSTRY 17

Manufacturer ProÀle

Grand Pasticceria Creame Noisette pieces undergo enrobing before being cooled and then packaged. Both the Heinfels and Auna di Sotto facilities use highly automated conveying and packaging systems to ensure freshness. Once products leave processing, they are typically packaged within 30 minutes.

enrobed Quadratinis involved finding in Italy reached 8% last year while to expand globally, the key driver the right packaging solution. international growth reached 19% for a behind internalization, the second I Unlike the non-enrobed countercombined average of 13%, it’s clear the of the vision. For example, four of the parts, the chocolate-enrobed Quadratinis added capacity was needed. company’s Top 5 export markets are couldn’t be scaled into a standup pouch Of course, all such capital expenlocated in the Middle East. And despite without ruining the chocolate coating. ditures are self-fi nanced, says Zuthe growing unrest as a result of the Arab Hence, a gentler, more sophisticated enelli, part and parcel of the company’s spring this year, and specifically the packaging process was required. In “crawl, walk, run” philosophy. conflict in Libya, which was the second developing a 12-piece tray, the company Thus, no product or concept is largest export market for the company also committed to investing in several launched before it’s truly ready, from both last year, sales continue to increase. Schubert pick ‘n place robotic lines a research and development perspective In the United States, which Loacker capable of gently and precisely placing the as well as an operational point-of-view. has been exporting to for nearly 30 years, chocolate-covered wafer cubes in the tray. Such attention to detail takes on sales also continue to grow. Even during As a result, the product enjoys more importance as Loacker continues the Great Recession, sales — while the same protection as other Loacker brands while delivering convenience and freshness to the consumer, Zuenelli says. The Schubert investment represents only one aspect of a €80-million outlay during the past four years to expand production capacity as well as improve efficiency and processing flexibility. In addition to Schubert robotic systems and a carton-erecting filling unit, the company has added three more Haas wafer production lines, four enrobing lines (three Sollich and one MF Hamburg), a new automated Lorenz Pan palletizing line and several SIMAC packaging units. This comes on top of physical plant expansions at both the Heinfels, Austria and During the past four years, the company has spent €80 million to double capacity, installing the Auna di Sotto facilities. new Haas wafer production lines, Sollich enrobers and Schubert pick ‘n place units (pictured). Considering that volume growth 18 CANDY INDUSTRY July 2011


remaining flat — didn’t drop off. Last year sales grew by 17%. “We’re seeing sales gains as a result of increased distribution and increased volume,” Zuenelli says “A general rule to success in the United States has been that you either have to be good enough or cheap enough.” In Loacker’s case, the better-than-goodenough rule applies. Moreover, the company’s well-positioned to take advantage of changes within the retail landscape for its product line. “In the early 1990s, supermarkets handled about 90% of all cookies sales,” he explains. “Today, according to our information, that number has dropped to 60%, with the WalMart phenomenon, discount stores, super centers, convenience stores and natural/organic specialty retailers having an impact.” For the last 10 years Loacker has grown nicely within the organic and all natural segments, having teamed with such retailers as Whole Foods and Trader Joe’s. This year, the company is poised to further expand its influence within the supermarket sector, having received distribution with the Ahold Group of supermarkets, which include Stop & Shop, Giant Landover and Giant Carlisle, as well as chains such as Shaw’s, Wegmans and others. “The highest per capita consumption of cookies in the United States is in New England,” he says. “So we’re optimistic we can make some inroads, particularly as we’ll be launching our chocolateenrobed Quadratini line and the Rose of the Dolomites products this fall.” Current projections all point to another healthy year for Loacker. “As of May, sales were up 6% in Italy and 19% internationally, and this is without any sales from Libya,” Zuenelli says. He expects fi nal sales results for 2011 to top €220 million. He sees growing interest in such emerging markets as China and India for Loacker products, both of which have the demographics — a growing middle class — to afford premium allnatural, confectionery items. That, after all, ties in with another “I” affecting consumer trends throughout the world — indulgence. In today’s times, who doesn’t want a bit of magic from the mountains to enjoy? www.candyindustry.com

Doubling down When sales grow by double-digit gains on an annual basis year after year, and growth is shaped by product diversiÀ cation, the numbers usually predicate the need for expansion. When Candy Industry last visited Loacker in 2003, total metric tons reached 16,000. Last year, output reached 24,400. Recognizing the need to increase not only output, but also product diversiÀcation, the company committed to a €80-million capital expenditures program four years ago. In doing so, the company doubled the size of its Heinfels, Austria and Auna di Sotto, Italy facilities, adding three more Haas wafer production lines in Heinfels as well as four enrobing lines and a second moulding line in Auna di Sotto. And while expansion in Heinfels proved fairly straightforward — the original design factored in ffuture growth for the greenÀ eld site — the Auna di Sotto plant proved more challenging. As Ulrich Zuenelli, chairman of Loacker, notes, the Auna di Sotto facility reÁ ected signs of the company’s organic growth through the years as a result of addons. Consequently, “you see many more conveyor belts throughout the plant,” he explains. The expansions, however, also enabled the company to switch up product focus. In this instance, Heinfels serves as the principal production facility for high-volume wafer production, the six high-speed wafer lines each capable of turning out 50 wafer sheets per minute. In Auna di Sotto, the focus is on chocolate, with four new enrobers turning out Loacker’s new candy bar line as well as the latest launch of chocolate-enrobed Quadratinis. Here, too, a new moulding line will be installed to accommodate the continued growth of the Grand Pasticceria product line as well as the newest jewel in the crown, the Rose of the Dolomites chocolate praline. Both of the facilities, however, remain Àrmly committed to the company’s clean air, clean water and environmentally friendly philosophy. Oil-free compressors ensure air Àltration systems maintain pharmaceutical-grade standards throughout both plants. Pure, soft water from underground springs eliminates pretreatment. And a heat recovery system minimizes exhaust fumes while saving hundreds of thousands of euros in heating costs annually. For Loacker, growth must go hand-in-hand with its motto of delivering “pure goodness.”


Interpack REVIEW

Inside…and out… at interpack Although the numbers — 2,700 exhibitors, 165,000 attendees — are a bit overwhelming, Editor Bernie Pacyniak zeroes in on the innovations presented on the show Áoor. By Bernard Pacyniak

D

usseldorf, home to interpack, the world’s largest confectionery processing and packaging exhibition in the world, is a beautiful city, especially in May. Yes, the trams can get a bit crowded as 166,000 visitors jostle for a seat or standing room on their way to the fairgrounds in the morning. But heck, if you’ve been anticipating attending this exhibition for the past three years, one can accommodate some close interaction with citizens from 20 CANDY INDUSTRY July 2011

around the world — 60 nations to be exact. In the end, it’s a small sacrifice.

Opening day The Dom Cathedral’s bells acted as my alarm clock in the morning. And although it wasn’t a totally restful night (I can’t shake off jet lag as quickly as I was able to in the past) I had gotten enough REM sleep to make it count. A wonderful breakfast buffet at the Hotel Dom provided the ballast for a long day’s passage.

The 45-minute journey from Cologne to the fair grounds was encouraging for me because it proved relatively hasslefree. Of course, I did leave a little early. After stopping by the booth, and popping into the press room (pretty much the same way I left it after interpack 2008, although the stairs seem longer and steeper this time around), I elected to do a quick cruise of the first four halls, all of which were dedicated to confectionery suppliers. Turning into Hall 1, I saw longtime colleague and friend, Jim Greenberg www.retailconfectioner.com

from Union Confectionery Machinery Co. We immediately shared travel adventures as well as sightings of confectionery suppliers. Greenberg, together with his brother John, operate one of the largest companies selling used and refurbished confectionery and food processing equipment in the world. He expected a busy interpack and the two brothers were ready to show their inventory to global buyers at the click of a link on their laptops. In reviewing my checklist of suppliers in Hall 1, I happened to see Jordi Torres from Lloveras at his company’s booth. The marketing and sales manager from the Terrasa, Spain-based company motioned me over and asked whether I could use a cup of coffee. Torres had read my mind and I was glad to have a bit of hospitality and espresso to further kickstart the day. Torres quickly pointed out that the company had the largest booth in its interpack history and was showcasing its SIMA N-600 “all-in-one” moulding line, which could handle 10 different products, everything from pralines and biscuits to wafer products and solid chocolate bars as well as bars with inclusions. Output was rated at 9,000 kilos per hour or about 16,000 pieces per hour. He also cited the SIRE NW105 enrobing unit, which featured a removeable lower section for easier cleaning. “Changeovers have been reduced to 20 minutes,” Torres said. But it was the BKTL longitudinal cutting unit that had the marketing and sales manager most excited. “The unit eliminates the need for a slitter/spreader, which reduces space as well as enhances flexibility,” he added. Two years in development, it was a significant innovation for the industry, he asserted and indicated that the unit would www.retailconfectioner.com

attract much attention during the course of the show (which it did, I can say). I glanced at my trusty Timex timepiece and realized it was time to head over toward the Central Congress Center where the Piepenbrock Group and its affiliated companies LoeschPack and Hastamat were going to present their first sustainability report as well as explain their new concept, “carbon neutral packaging.” As Olaf Piepenbock, co-ceo of the Piepenbrock Group, pointed out at the event, Loeschpack is a technology leader in its segment, which encompasses confections and snacks. As part of its commitment to sustainability as well as recognition of marketplace demands, the company is offering its customers a seal on each of its new machines built in 2011 symbolizing carbon-neutral packaging. “For every machine that we supply, we create a balance according to an objectively calculated CO2-equivalent,” Piepenbock said. “The emissions of the individual value creation emerging from the machine’s production are balanced out for our customers by means of the involvement in a climate protection project. The climate protection project involves planting of trees in a Piepenbrock Groupowned forest. As Ulrich Kreimeyer, director of sales and marketing for LoeschPack, underscored, “We plant those trees, which ensure the CO2 compensation, guaranteed and certified”.

As I headed back toward the I found a window of opportunity to visit A.M.P.-Rose. Finding Andrew Mann, manager of the company at the nicely designed booth, I pulled myself up to a stool and began asking him about the show. As always, refreshingly candid Mann said he could use a few more visitors, but expected traffic to pick up after the fi rst day. Talk shifted to past memories of visiting the Alstadt, Dusseldorf’s Old Town, and the Irish Pub, where Mann, his crew and I had lifted a few brews. In commemoration of that night, Mann offered me a beer, whereby we toasted to the past and a prosperous present. Later during the week, traffic had picked up when I swung by again for an update. At the time, Russ Crusio, principal of Russ Crosio & Associates and who represents A.M.P.-Rose as well as several other companies in the United States, was chatting with John Adams, Jr. of Adams & Brooks about the 755-T, a cut-and-wrap unit at the booth. Ah, the drawing power of a good toast, I thought to myself! It was already a bit late in the afternoon so I ambled off to the Buhler press conference, which was scheduled for 5 p.m. Arriving a bit late, and seeing most of the seats taken by my media counterparts, I surveyed a table up front in the presentation area within the Buhler booth. Gingerly stepping across the white sand at the presentation area — I didn’t realize that the Swiss had become so Californian — I made my grand entrance and tried to nonchantly fi nd my spot at the table. (Trust me, not an easy thing to do for a man my size.) Thomas Bischof, product marketing manager for Buhler, promptly started July 2011 CANDY INDUSTRY 21

Interpack Review

(Clockwise) John (left) and Jim Greenberg of Union Confectionery Equipment Co.; Jan Hammink (left) of Caotech; executive team members of the Piepenbrock Group announcing “carbon neutral packaging; Jordi Torres and Marti Lloveras discussing the beneÀts of the BKTL longitudinal cutting unit.

his brief overview of the newly designed booth, which featured 25 exhibits and 11 new innovations, everything from cocoa pre- and fine grinding equipment to coffee roasting, from nut pasteurizing to a compact chocolate moulding system. Food safety and sustainability were the key drivers behind many of the innovations as the company sought to reduce energy needs, be it 15% less consumption from Buhler’s renowned five-roll refiners to the controlled condensation process used in inactivating salmonella in nuts and almonds. Following the press presentation, there was some time to get a closer look at all the innovations Bischof mentioned. I swung by the flexible depositing tips area and met up with Christoph Ziegler. He and all the other Buhler representatives were wearing lime green ties, a tie-in to the company’s sustainable approach as well as a subtle hint at the beach-themed, more casual atmosphere at the booth.

Day 2 Friday proved to be a bit more intense as there were several press conferences planned as well as my rendezvous with our ever-energetic European sales manager, Dee Wakefield. First on the agenda was Schubert, which had scheduled a 10:30 tour of its 22 CANDY INDUSTRY July 2011

booth. Gerhardt Schubert, owner and managing director of the company, kicked off the presentation, stressing the trailblazing nature of the company that goes back to the development of the world’s first packaging robot in 1984. Building on that history, Gerhardt said the company was debuting the first packaging machine that featured fully automatic tool changes, which enabled switching from “chocolate Easter bunnies to yogurt cups in only 4.5 minutes.” Noting that a single changeover can cost €5,000, with typical runs encountering two changeovers per day, Gerhardt said the economics of the automatic tool changing system made the investment an easy decision. He also cited the company’s new TLM-F44 picker line, which was picking chocolate bears from a belt and placing them in packaging trays in a continuous operation. A new mother tray – which is sealed by fi lm and then cut into portion trays – completes the continuous process, reducing packaging materials and improving overall stackability. From Schubert, it was off to the Bosch press conference, where Friedbert Klefenz, president of Bosch Packaging Technology, talked about the company’s performance last year (16% growth in order intakes), its 125th anniversary, as

well as the creation of a new business unit, Confectionery & Food, designed to facilitate “one-stop shopping.” He singled out several innovations that Bosch would be displaying at its booth, including the Starpac 600 HL, which closes confections such as chocolates with a hermetic seal in singlewrap, die-fold packaging. Thus, chocolate manufacturers can have the premium look and feel of diefold wrapping while ensuring quality and safety. The Starpac 600HL can wrap small- to medium-sized chocolates at a rate of 600 pieces per minute, he added. The company’s new bar packaging line, which consists of the Sigpack HRM and the cartoner Sigpack TTM, is designed as a “single, seamless system” to attain optimized production flow consistently. Thus, it can operate at 1,000 bars per minute, which translates to 150 cartons per minute.

(L. to r.) Thomas Bischof, product marketing manager for Buhler, takes questions during a press conference; Friedbert Klefenz, president of Bosch Packaging Technology at the SAVE FOOD Congress; John Brooks Jr. visits A.M.P.-Rose as Russ Crosio of Crosia & Associates explains details of the 755-T cut and-wrap packaging machine.

Klefenz also mentioned the SAVE FOOD congress being held in conjunction with interpack as well as Bosch Packaging Technology’s involvement in the initiative. From Bosch, I scampered over to the press room again, rendezvousing with Wakefield. The two of us reviewed our game plan for interpack and agreed to meet at the Haas booth later that day. After spending some quality time with Josef Haas, enjoying his humor and Austrian hospitality, I arranged to review

the innovations featured at the booth the following morning. The next day, Rick Parrish, director of sales and marketing, and Thomas Breg, head of marketing for the Haas Group, took me around the booth to show off some of the innovations. First, I had a chance to see the EWB Wafer Sticks Baking Machine, which features a compact design, a new rolling device for increased product variety and improved cleanability combined with long service life.

Breg went on to mention several features on the SWAKT-HC automated oven baking line, specifically a two-chamber system that separates the burners and baking plates from the running wheels, hinges and locking system. This, in turn, improves energy efficiency and extends the service life of the moving parts. The line can now handle formats up to 350 x 730 mm, Parish added. He also pointed out the creaming and wafer book building system that has an integrated

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Interpack Review

buffer zone where the scraping knife takes the cream off the spreading roller and applies it as fi lm onto the wafer sheets. A robot system that works with a vacuum system continuously forms the wafer books. Adjacent to the Haas booth, at Haas-Mondomix, a new high-precision depositing system MPD was featured. The high-volume depositing equipment can be used for the production of aerated and non-aerated chocolate and fat cream products requiring very precise dosing. Piston strokes of up to 80 mm allow large dosing volumes. The unit can also accept existing moulds by adapting the nozzle plate. Changeovers and cleaning are simplified because no tools are required. A quick photo and I was off to visit my contacts at Chocotech and Sollich. Approaching the booth area, large enough to get lost in, I spotted an always smiling Martin McDermott, sales and marketing manager for Chocotech. It didn’t take long for McDermott to point out the subtle but significant shift regarding sales materials. Now, all equipment is grouped under confectionery product segments, with beautiful candies and chocolates emphasizing the end products as a result of processing. The visual connection drives home what’s important to both the supplier and the customer, which is producing a wonderful confection, he explained. Chocotech’s role, of course, is to help the manufacturer do so efficiently and as economically as possible. He cited the new Ecograv tempering unit, which can now achieve batches of much dryer solids prior to cooking. This can result in large energy savings compared to other systems, generating 50% or more energy saving. I’d be hard pressed to relate all the other equipment that Chocotech had on display, but I should note the emphasis placed on the company’s complete and partial Clean-in-Place (CIP) solutions that can be designed to suit different hygienic requirements and to match customer processes and products. In bidding adieu to McDermott — 24 CANDY INDUSTRY July 2011

(Clockwise) Managing Director Rainer Runkel explains latest innovations present in the 562 mogul line; Gerhardt Schubert, owner and managing director of Schubert, accompanied by a translator, discusses beneÀts of fully automatic tool changes; Rick Parrish and Thomas Breg get into greater detail about newly developed featuers on the SWAKT-H automated oven baking line.

after a revitalizing espresso, of course — Wakefield and I waltzed over to Sollich to chat with Andreas Thenhaus, marketing and sales director, and Ralf Schaeffer, executive director. Amidst crowds of interested visitors, Thenhaus and Schaeffer sat down with us, pleased with the turnout as well as all the equipment the company was showcasing. From forming, extruding, slitting and cutting equipment to fully automatic enrobing machines, cooling tunnels, chocolate tempering machines as well as depositing lines for confectionery products, Sollich had virtually a sea of confectionery processes to view and marvel at. To get an appropriate measure of what was being displayed, Schaeffer provided me with a two-inch binder highlighting the company’s breadth and depth of processing equipment. Good thing I had my “rollie,” my expandtable laptop case with wheels. After a quick photo, Dee and I said our goodbyes and continued with our journey. From Sollich, the Candy Industry duo moved on to see the folks at Aasted. At the time, both Allan Aasted and Mads Hedstrom, president and ceo

and chief sales officer, respectively, were busy. Luckily, Charlotte Hedstrom, Mads’ better half, had just arrived and agreed to chat and catch up on comings and goings while I waited for an opportunity to talk to her husband. After another coffee and some chocolate (I’m going to switch to sparkling water soon), Allan Aasted became available. Naturally, he was anxious to talk about the company’s new SuperNova Energy tempering machine, the groundbreaking development that saves at least 50% in total energy consumption when compared with traditional machines. Aside from being the first “green” tempering machine, the unit actually delivers a better end product, he explained. Allan also pointed out that Alice, the famed extruder launched six years ago (my, how that time does fly) was continuing to breach the confectionery and bakery worlds, giving manufacturers a new tool in product and development as well as adding to processing flexibility. He also stressed that the merger between A.E. Nielsen and Aasted

(Clockwise) Martin McDermott, marketing and sales director of Chocotech; Dee WakeÀeld, Candy Industry, with Ralf Schaeffer, executive director, and Andreaus Thenhaus, marketing and sales director; members of the Aasted Hedstrom families join Allan Aasted, president, and Mads Hedstrom, chief sales ofÀcer, together with Dee WakeÀeld; Christian Werner, sales and markeing director for Hebenstreit, explains the latest features of a new oven line; Managing Director Leo Tanis of the Tanis Group with his son, Mark; Miriam van Dijk of Royal Duyvis Wiener B.V. before a chocolate fountain display at the booth; Managing Director Peter Tanis and CEO Steven Stahl of Tanis Food Tec in front of the RotoÁex (with pink motors).

continued to have an impact in the marketplace. He emphasized the benefit of having Hedstrom on board, thereby creating a “dream team.” Before long, Hedstrom joined our group. As he remarked, Aasted and A.E. Nielsen had often cooperated together on a variety on projects over the years. “We were engaged for 25 years,” he quipped. “Marriage is better, however.” It didn’t take long before Lars and Inge Aasted, Allan’s father and mother; Christian Aasted, Allan’s brother; and Allan’s wife, Suzanne as well as their 20-year-old daughters Enrika and Frederikke, joined the party. No time like the present for a family photo, eh? And yes, I included Wakefield since she’s been calling on both A.E. www.retailconfectioner.com

Nielsen and Aasted nearly as long as the companies have been in business. Oh no, it’s closing time. Time to head back to Cologne.

Day Three It began to dawn on me that I would have to pick up the pace a bit because there were quite a few suppliers on my list to visit and I only had two days left to do so (I was flying back home on Monday, May 16th.) Hebenstreit, Winkler & Dünnebier, Klöckner & Hänsel, NID, Carle & Montanari, here I come. Then there were folks I had passed by earlier, but for a variety of reasons, weren’t available, such as Dumoulin, Tanis, Confitech, Ladco, Fast Track Engineering, Tanis Food Tec and Probat.

Checking in at our booth to coordinate with Magee about a lunch break, I gulped down a cup of coffee and headed toward Hebenstreit. There, Christian Werner, sales director, greeted me warmly. After all, we had become regular commuting buddies, having caught the same morning train two days in a row. “Coffee?” he asked. Sure, I responded. After all, who’s counting…and I would need to be energized today. After getting my caffeine jolt, I asked him about some of the new features on the company wafer line. He quickly got up to show me the new laser self-cleaning unit that’s available as an option on the ovens. The patentapplied system does away with the laborintensive task of cleaning baking plates July 2011 CANDY INDUSTRY 25

Interpack Review

Thomas Hubl of Probat displays beneÀts of new energy-saving innovations recently introduced into the cocoa bean roaster. Members of NID’s executive and sales team, including Esther Farber, chairman (center), Graham Jackson, sales (left of Esther) and Peter Hunt, ceo (right of Esther) at the company booth.

with caustic acid, a process that can take an entire shift. Werner also emphasized that energy savings (say, where did I hear that before?) had also been engineered into the new wafer lines. Natural gas use had been pared by 20-25% and CO emissions had been reduced by 60%. Looks another equipment supplier had turned green. From Hebenstreit, I headed toward Winkler und Dünnebier. There I saw Rainer Runkel, managing director of the company. We sat down and chatted briefly about the 2011 European Candy Kettle Award — Pedro Lopez Lopez of Valor Chocolates will be honored in early November — and the need to lock in the date. Although Runkel was going to hold his official press conference on the day I would be leaving, he shared some details with me. First, the company’s emphasis on development involved three areas: hygiene, flexible and fast mass changes, and processing technology. A clear example of that emphasis is the company’s new mogul 562, the world’s totally stainless steel mogul line. 26 CANDY INDUSTRY July 2011

In addition to the easy-clean features of such a unit, the mogul design allows fast product changes and simplifies the cleaning of the complete dosing system. As Runkel pointed out, “Extreme mass changes can be done in a few minutes.” Another design feature, the working/ transport height of the starch trays have been lowered so that the operator can see into the starch tray transport without using a working platform. In addition, the starch tray transport is done by a walking beam system instead of a chain transport, which means that the starch trays are always in contact with one of the gripper pairs, eliminating any shifting of trays. Somebody’s been working overtime. After saying au voir to Runkel – I expect to see him in Spain – I hurried off to see the Tanis Group. There, I had a few minutes to speak with Leo Tanis, who introduced me to his son, Mark. As would be expected, Leo’s introducing his son into the business the way all owners should, from the ground up.

In chatting with Mark, it’s clear the young man’s loves the challenge as well as the industry. From Tanis I popped over to Klöckner & Hänsel for a visit. Frank Temme, managing director and head of sales and marketing, was busy with customers, so I sat down with Stacey Crosio, Russ’s daughter, to get some insights on her first interpack. Aside from losing her dad on a crowded tram — father and daughter did reunite shortly thereafter — she was enjoying the show and soaking in as much as she could. Duty called and Stacey had to help out, ending our chat. At that moment, Heiko Kühn, the company’s director walked by and invited him to have a seat for a chat and some wine. Isn’t it great to feel right at home at someone’s booth? As one could see from the crowd around us, Kuhn was pleased with show attendance to date, and specifically at the booth. “It’s much better than we expected, and the timing seems perfect,” he said, alluding to the pent-up demand following the recession. He pointed out that the company was exhibiting the largest Sucroliner it has ever built, which was capable of turning out 4,200 lbs. per hour. He again invited me to the company’s 100th anniversary reception, which was going to be held at the booth on Tuesday. Unfortunately, I’d have to miss that party. Later Temme gave me an accounting of the event. It was an opportunity for “Good friends out of the sweet industry from all over the world and our partners to come by to celebrate with us,” he explained. The Interpack organization joined in as well and provided the company with a very special dark beer from Dusseldorf’s famous brewery “Schumacher.” The gesture stemmed from Otto Hänsel being one of the founding participants of Interpack, Temm continued, “… and that`s why Hänsel has been participating 53 years at Interpack.” Ralf Otto Hänsel was also at the reception, affirming his appreciation that is back in a private ownership.

And that reminds me, in conjunction with the 100th anniversary, Klöckner Hänsel has officially changed its name to Hänsel Processing, a move that symbolized at “return to its roots,” that of a medium-sized company poised to respond quickly and effectively to changing markets as well as customer needs, Kühn explained. From Klockner-Hansel, I mean Hansel Processing, I moved on to NID, where I had a chance to formally meet Esther Faerber, chairman of the company and daughter of founder John Faerber. I also had the opportunity to reacquaint myself with Peter Hunt, ceo, Graham Jackson, UK sales representative, and others at the company. The NID exhibit featured a starch moulding line, which reflected more than 20 innovations and new features that have been introduced during the past 12 months. Each improvement was designed with a single-minded focus of improving productivity and minimizing downtime of machines, which ultimately optimizes the profitability of their customer’s starch moulding business. Under Faerber and Hunt, NID is reasserting its long-standing leadership position and starch moulding competency. Ongoing investments in research and development, backed by a new marketing campaign to reacquaint manufacturers of the company’s 50-year track record for reliability, bodes well for the company’s future. As I borrowed a ladder to take a photo of the management team next to the mogul, I sensed plenty of optimism from the group, part of which came from the ongoing meetings the team was having with customers on a daily basis. Gingerly stepping down the ladder, I said my good-byes and headed back toward Caotech, to see if I could snap a photo of the management team. I had briefly visited with Jan Hammink the first day, asking him about the new partnership the company had formed with Probat and Carle & Montanari recently. Hammink was all smiles, pointing to the 4-ton cocoa press he had convinced Carle & Montanari to place in his booth www.retailconfectioner.com

as a statement of the new alliance. He indicated that the team concept had already produced results and he was looking forward to continued opportunities down the road. Moreover, since the first day, the booth had been busy from morning to evening, which had even taken Hammink a bit by surprise. Certainly, increased interest in cocoa and chocolate throughout the world was partially fueling growth this year, a welcome turn of events after the Great Recession. As I left the booth, I saw Hammink and his partner, Jeffery Klopenberg , were once again busy. I made a note to myself to ask Wakefield to snap a photo after my departure from interpack and made a beeline toward Carle & Montanari. As with Caotech, I had the opportunity to meet with Moreno Roncato, managing director of Carle & Montanari, early on in the show, but wanted to catch him and his management team when they had more time. Besides, there was additional news to digest from Carle & Montanari. Prior to the show’s opening, the company had announced it had entered into a joint venture with OPM, the chocolate moulding line subsidiary of IMA. As a way of celebrating this cooperation, both companies were inviting customers and special guests to sail aboard the Rhein Fantase ship for a dinner cruise on the Rhine this coming Sunday evening. One had to get tickets for the event, so I was anxious to get them for our crew. Roncato, just like Hammink, was thrilled about the two new alliances the company had just forged as a means of being a complete partner to participants in cocoa and chocolate processing and manufacturing. He pointed to the towering blue wall announcing the tie-ins that greeted visitors to the booth in Hall 3, the company’s long-standing position at interpack. Even though he would have preferred a bit more space, Roncato thought the location allowed for longtime customers to easily locate the

(Top to bottom) Corrado Cencioni of the Ladco Group; Horst Soldat of Fast Track Engineering in deep discussions; and members of Carle & Montanari’s management team (l. to r.): Moreno Roncato, managing director; Fabio Frabetti, division general manager - Sacmi Packaging; Antonio Lo Presti, technological development chief, Massim Pietrao, sales director; and Daniele Manzon, product strategist.


Interpack Review

Stuart Anderson, chairman of the company, our best. No doubt both would have plenty of follow ups to pursue after the show. Wakefield and I looked at our watches, and after taking a quick snapshot of Cencioni, noted we still had several exhibitors to visit, such as Peter Tanis and Steven Staal at Tanis Food Tec. A warm greeting as well as a place to sit down to rest our feet proved comforting when we arrived. Staal then asked us what we thought of the Guisippe Parisie of ConÀtech shows visitors the Servomatic line; members of the Dumoulin team (l. to r.) pink-colored pumps that Julien Mouron, sales engineer; Bertrand Dumoulin, ceo; and Steve Cain, project engineer. were now standard on all TFT equipment. company while simultaneously enabling Looking royal in her white suit, I Admittedly, pink is not my favorite newer potential clients to discover what asked van Dijk to pose by the company’s color. However, given that the color ties Carle & Montanari had to offer. chocolate fountain at the booth. The in with the company’s logo, and certainly As usual, setting up a group shot can royal designation wasn’t the only stands out amidst all the stainless steel, be challenging, given the hustle and news at Duyvis. Earlier in the year, the I told Staal that the concept certainly bustle during a show. But with typical company had acquired F.B. Lehmann made a branding statement. Italian charm, Roncato managed to get as a move to round out its ability to offer Agreeing that not everyone embraced his team together as I posed them in a complete line of cocoa and chocolate the concept, even within the company, he front of the company’s moulding line, processing capabilities. Business was went on to tell us about the latest developone that featured trays in the national booming, she added. ment at the booth, the Rotoflex unit. This colors of Italy – green, white and red. Is there a trend here? Certainly compact, self-supporting production line With regards to the boat tour, it was Picture taken, Wakefield and I say allows candy manufacturers to make two delightful. Those clever Italians not only good-bye to van Dijk, and headed products simultaneously, be it cream, praarranged an American jazz singer for toward the Ladco Group. My friend Ralf line, marshmallow, pectin jelly or caramel. entertainment — she even honored my Bauermeister, sales director for Petzholdt Engineered to occupy a small request for a Chicago blues song — but Heidenauer, had been in meetings every footprint, the unit features four injection managed to call out a full moon during time I had passed by. systems for color, flavor, acid and fruit the return part of the cruise, accenting a Ladco, in addition to Petzholdt pulp. As Staal explained, the Rotoflex memory-fi lled interpack. Heidenauer, has MacIntyre Chocolate enhances the flexibility of producers, but But hey, I’m flashing forward, while Systems and Beetz Mixing Technology, also makes it easier to clean and manage. I still have suppliers to visit. No worries. under it umbrella. Thus, at this You could say he was tickled pink with I’m back in Hall 3, heading toward interpack, it was showcasing a broad the innovation. Royal Duyis Wiener B.V. to visit with range of pre-refiners, five-roll refiners, Well, it just made sense to take a Miriam van Dijk, the managing director. ball mills, refiner/conches, mixers and photo with this unit, didn’t it? Beckoning Wakefield, and I congratulated van Dijk other equipment at the show. Peter Tanis to get away from his meeting on garnering the royal designation. Unfortunately, Bauermeister was yet for a second, Staal posed next to the unit As she explains, it was quite an honor engaged in negotiations, but Wakefield with the owner, deftly not covering up to receive the acknowledgement, which and I had a chance to chat with Corrado the pink motors. isn’t easy to attain, she assured us. Cencioni, group technical marketing At this point Wakefield and I There’s quite a thorough investigation executive for the Ladco Group. separated — she had a previous that goes on before a company can be After taking his photo, we asked appointment — and I dashed off to see associated with Dutch royalty. Cencioni to give Bauermeister and the other exhibitors on my list. 28 CANDY INDUSTRY July 2011

Technology for the Confectionery Industry

We have given Quality its name

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

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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]

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

Interpack Review

Returning to Hall 1, I was fortunate colors and flavors, automatic pulling in Chicagoland, virtually in Candy to catch Francois Adele, commercial and lamination. A kitchen for milk hard Industry’s backyard in Deerfield, Ill. director of Dumoulin, with a moment candies, composed of a weighing and I see a lunch date coming. of free time. We chatted about the mixing machine SL.2000, a pre-cooker But I still had some appointments I show, sipping a nice French rose wine and a continuous batch cooker type needed to make. There was Fast Track and snacking on some pretzels. The CKU.120 complemented the unit. Engineering on my list. I had swung by on show was going quite well, he said, and the first day, but Horst Soldat, owner of the Finishing off my Pelegrino, I wished there was quite a bit of interest in the company, wasn’t there when I had visited Hintlian a safe trip back home back company’s recent panning the booth on. Several familunit, the multipurpose iar customers, however, were. machine Logi CX, which In any case, Soldat was can be used for chocolate still busy when I circled and soft panning as well round this time. Obviously, as hard sugar or sugar-free his expertise in producing panning, thus providing a high-speed starch moulding high degree of flexibility. lines was drawing a crowd. It didn’t take long, The company also produces however, before Adele starch conditioning units, saw customers enter the product finishing systems, booth. Excusing himself, sugar sandering lines and the commercial director oiling lines. took the group to a meeting Home stretch now. I room. Before doing so, headed toward Hosokaw Managing directors Frank Temme (top) and Heiko Kuehn at Hänsel however, he introduced me Bepex, but upon my arrival, Processing’s 100th annniversary reception during the show. to several members of the I saw Thomas Matosek, Dumoulin team, including: Bertrand Dumoulin, president and ceo; to Boston and said good-bye to the Steve Cain, project engineer and Julien Ruffinattis and Parisi. Mouron, sales engineer. I trotted (well, trot’s probably not Recognizing a photo opportunity if the best description of how I got there) there ever was one, I snapped a shot and over to see Thomas Hubl at Probat. said my good-byes. Once there, we also discussed the most On my way out of Hall 1, I veered recent partnership with Caotech and toward the Confitech booth. There I Carle & Montanari and its impact on had a chance to say hello to Giovanni the company. and Lucinda Ruffi natti, the company’s Noting the company’s expertise in director of sales and marketing engaged managing director and his wife. two main segments, the roasting of in discussion with customers. As we chatted a bit, Fred Hintlian, coffee and cocoa, he went on to explain One of the key highlights at president of Varick Enterprises, stopped the most recent innovation involving the booth there, however, was the by. We exchanged stories about hotels energy savings and flavor enhancement. company’s new Start Line, a small bar and aging since both of us have birthdays Conceived two years ago, the line designed for small- to midsized in June and — believe it or not — are the company was able to develop a new companys. The unit features a same age. method of capturing emissions from the KREUTER enrober type Chocoat Start Giuseppe Parisi joined us as we talked air roasting section of its unit and recycle 420 and is designed to generate interest about the impact the second anticipated that heat as well as flavor notes back to amongst artisan companies. wave of visitors would have on exhibitors the final stages of roasting. I still had exhibitors on my list, but the (the Eurovision phenomenon I had The result? A 20% reduction in show was shutting down. This time, Wakementioned earlier). Parisi pointed out heating costs and a 30% reduction field would have to say hello in my stead. Tired, but buoyed by the optimism the Confitech had its fully automatic in processing time. Naturally, those at the show, I headed toward the Carle & Toffee Servomatic line for center-fi lled are savings every manufacturer can Montanari/OPM cruise. Thw two compachewy candy on the display at the booth. appreciate. Also had a chance to say nies arranged a full moon for the evening, The unit features continuous cooking hi to Launtia Taylor, vice president of great entertainment and fine wood. and cooling, in/line mixing of gelatin, marketing and communications of And that’s the way I ended my interpack automatic addition of acid and fondant Probat Burns in the United States. As juant. Hope you enjoyed the journey. or icing sugar, dynamic changeover of it turns out, their new office is located 30 CANDY INDUSTRY July 2011

Sweet TALK

A Willy Wonka magical awesome land 10 things about the Sweets & Snacks Expo. By Crystal Lindell Associate Editor

S

o, all the cool people were at the National Confectioners Association Sweets & Snacks Expo last May in Chicago. The event featured more than 2,000 new candy and snack products, more than 14,000 manufacturers, buyers and industry leaders from nearly 70 countries, and myself. It was my first time at the (still referred to as) All Candy Expo, and I admit that it felt like a tsunami of information washed over me during the event. I’ve narrowed it all down to 10 observations here, and my hope is that it will help you navigate the aftermath of the show as well. And, don’t forget to check out the rest of the issue for even more coverage of the show. 10The place looked like a Willy Wonka magical, awesome land. If this was your fifth show or 598th, I encourage you to remember — at least for a moment — how incredible a sight it is to behold when you first walk in. There were life-size Smarties, a giant Ferrara Pan candy display and a chocolate river “flowing” through Mars’ booth. It was as if 500 companies came in and set up candy stores all under one wonderful roof. Breathtaking. 9I’m pretty sure I gained about 6 pounds though. I like to believe that when I eat candy samples on the clock, the calories don’t count. Unfortunately, that’s exactly RC2 RETAIL CONFECTIONER July 2011

false. I ate chocolates, and then I washed them down with chips and finished it all off with sweet treats. Totally worth it though. 8Dark chocolate with sea salt is my new favorite everything. I tried both Ghirardelli’s and Godiva’s take on this treat at the event, and I’m really hoping that — as with luxury car features that make their way down to the mass market (see: cruise control) — this gourmet concoction will be mainstream asap. 7Lime flavors seem to be the new hot thing. My favorite lime treat was a truffle at the Astor Chocolate booth that tasted like an explosion of sugar and lime juice in my mouth. I predict it would taste great with tequilla. 6The Kettle Event that Candy Industry put on Wednesday night was amazing and major congratulations are in order for Pierson Clair, president and ceo of Brown & Haley Co., makers of the Almond Roca brand. Also, the Union League Club offered an amazing venue that featured a glorious art collection. 5Mars’ new virtual store technology is Mario Bros. meets focus group. It allows companies to conduct consumer research by allowing them to guide a remote control shaped like a shopping cart handle. The testers are allowed to grab whichever items catch their eye and the stores can

determine which displays, packages and promotions work best without rearranging any actual merchandise. 4Pez debuted a new pull-and-go dispenser, which features a removable Hot Wheels car that actually rolls across the table. It’s pretty fun. In 2011, they also plan to launch a Lord of the Rings set and in 2012, they will launch a KISS (as in the band) set, as well as a Star Trek set. 3I’m genuinely impressed that Hershey has found a way to sell air. Their new Kisses Air Delights are aerated milk chocolate with air bubbles in the center. The line also includes a Hershey’s Air Delight bar. 2People mentioned social media so often, I started to think this whole Facebook thing could be big. Michael Kelly, from the American Licorice Company, told me about his company’s plans to start a new Sour Punch campaign that asks consumers to post videos on Facebook of the extremes they will go to for the candy. Meanwhile, John Budd, with Bazooka, has a Baby Bottle Pops website, which features games that allow kids to “get in touch with their inner baby... with avatars.” 1The show week was among the best 3.5 days of my life. Good thing I have plenty of time to lose those six pounds before next year’s Expo. www.retailconfectioner.com

The Leading Premium Chocolate Bar Just Got Better.

Introducing Excellence 70% Cocoa New Recipe

The Master Swiss Chocolatiers at Lindt introduce a new recipe for the #1 ranked, premium bar, Excellence 70% Cocoa. Experience this new milder recipe that expertly balances smooth dark chocolate flavor with a surprisingly rich and creamy texture. www.lindt.com 6RXUFH$&1LHOVHQ6FDQWUDFN)'0[3UHPLXP1RQ6HDVRQDO%DUV!2=/: 2QH)LQH&KRFRODWH3ODFH6WUDWKDP1+86$

New Products Jack Link’s Oven Roasted Smoked Turkey Strips Jacks Link’s, Minong, Wis. www.jacklinks.com (715) 466-2234

Jack Link’s newest snack offers consumers the home-cooked classic flavor of mom’s Sunday dinner in a convenient, grab-n-go 2-oz. pack. Made with tender cuts of turkey, Jack Link’s Oven Roasted Smoked Turkey Strips are naturally low in fat, calories and carbs. Ingredients: Turkey thigh meat, water, sugar, less than 2% molasses powder (refinery syrup, can molasses), salt, brown sugar, hydrolyzed corn protein, soy sauce powder (wheat, soybeans, salt, maltodextrin), sodium phosphates, flavorings, turkey flavor (autolyzed yeast extract, turkey broth powder, natural flavor) sodium lactate, paprika extract, sodium nitrite). S.R.P.: $2.79

M&M’s M &M’s Brand Cherry Chocolate Candies

Mars Chocolate North America, Hackettstown, N.J. www.mars.com (908) 852-1000

This new M&M’S Valentine’s Day treat combines cherry flavoring with M&M’S Brand Milk Chocolate to put a holiday spin on a classic candy. It’s sure to make consumers fall in love with M&M’S all over again. Ingredients: (Cheery Cherries) Milk chocolate (sugar, chocolate, skim milk, cocoa butter, lactose, milkfat, soy lecithin, salt, artificial flavors), semisweet chocolate (sugar, chocolate processed with alkali, cocoa butter, milkfat, soy lecithin, natural and artificial flavors), sugar, cornstarch, less than 1% — corn syrup, gum acacia, dextrin, coloring (includes red 40, blue 2, red 40 lake, blue 2 lake, yellow 6, yellow 5, blue 1, blue 1 lake, yellow 6 lake, yellow 5 lake), artificial flavor. S.R.P.: $2.99

SaviSeed

Sequel Naturals, Canada www.saviseed.com (866) 839-8863

SaviSeeds look like nuts and taste like nuts, but they’re actually seeds with the highest natural concentration of Omega 3 available from nature, making them a great option for peanut-free zones. Each serving contains 8 grams of protein and 20% of the recommended daily intake of fiber. They’re also gluten free and certified organic. Ingredients: (Cocoa Kissed) Organic sacha inchi seed, organic 70% cacao (cocoa liquor, cocoa butter, cocoa powder), organic cane sugar. S.R.P.: (5-oz. packages) $9.99, (1-oz. snack packages) $2.99, (box of 12 snack packs) $29.99

RC4 RETAIL CONFECTIONER July 2011


Hawaiian Punch Splashers

Editor’s Choice

Farley’s & Sathers, Round Lake, Minn. www.farleysandsathers.com (507) 945-8181

This new fun, flavorful, brightly y dcolored fruit snack has a liquidfilled center made from real an Hawaiian Punch. The Hawaiian Punch Splashers fruit snacks offer 100% of your daily value of vitamin C, and 80 calories per ee pouch. They’re available in three flavors, including: Fruit Juicy Red, Berry Blue Typhoff and Lemon Berry Squeeze. Ingredients: Fruit juice from e concentrate (apple, pear, white grape, pineapple, peach, passionfruit), corn syrup, sugar, gelatin, sorbitol, modified food starch (corn), modified food starch (potato), citric acid, asorbicc acid (vitamin C), sodium citrate, natural and artificial flavor, pectin, white mineral oil, apricot puree, papaya puree, gum Arabic, gum ghatti, carnauba wax, xanthan gum, red 40, blue 1. S.R.P.: $2.79

Tree Top Fruit Dimensions Farley’s & Sathers, Round Lake, Minn. www.farleysandsathers.com (507) 945-8181

Tree Top Fruit Dimensions are made with real fruit juice, and contain no artificial flavors, colors or preservatives. The entire line also is gluten-free, fat-free and provides a good source of vitamin C. Tree Top Original Fruit also has a new modern packaging design. Ingredients: Apple juice from concentrate (water and concentrated apple juice), corn syrup, sugar, gelatin, citric acid, natural flavor, acerola extract (vitamin C), sodium citrate, grape juice concentrate, white mineral oil, carnauba Wax. S.R.P.: $10.59


Barney Butter Snack Packs Barney Butter, Fresno, Calif. www.barneybutter.com [email protected] For anyone on the go, Barney Butter Snack Packs offer a healthy, satisfying treat. Made with all-natural almond butter, it’s perfect for peanut-free environments such as schools and airplanes. They have the consistency and taste of peanut butter but are made entirely from almonds. The treat also is certified vegan, only 90 calories, contains no trans fat and is rich in protein, calcium, iron, vitamin E, and magnesium. Ingredients: Almonds, evaporated cane juice, palm fruit oil and sea salt. S.R.P.: (.06-oz. packet) $0.79 to $0.99, (24-pack) $10.08 — Crystal Lindell

July 2011 RETAIL CONFECTIONER RC5

New Products

Balance B l Bar B C Cafe f Áavors Balance Bar Co., Valhalla, N.Y. www.balance.com (914) 984-2290 ext. 2

Surf Sweets Fruity Hearts Surf Sweets http://www.surfsweets.com

Surf Sweets Fruity Hearts are certified organic watermelon and cherry heart-shaped gummies, and one of the only allergy friendly Valentine’s Day candy options available. Surf Sweets Fruity Hearts are available in 2.75-oz bags; 12 bags per display box, and 4 display boxes per case. They’re expected to be on-shelf no later than January 2012 — just in time for Valentine’s Day. Each 2.75-oz bag of Surf Sweets Fruity Hearts contains only 130 calories per serving. Ingredients: Organic Evaporated Cane Juice, Organic Tapioca Syrup, Organic Grape Juice Concentrate, Pectin, Citric Acid, Ascorbic Acid, Colors Added (Black Carrot Juice Concentrate), Natural Flavors. S.R.P.: (2.75-oz bags) $1.99

Balance Bar has introduced two new flavors inspired by the cafe — chocolate almond biscotti and cinnamon bun. Both go great with with a warm beverage to start your morning, and provide energy to make it through a busy day, the company says. Each contains 14 grams of protein, 23 vitamins and minerals and no trans fat. They are also an excellent source of antioxidants and vitamin D Ingredients: (Chocolate almond biscotti) Soy protein nuggets [soy protein isolate, tapicoa starch, cocoa (processed with alkali), salt, calcium carbonate], protein blend (soy protein isolate, calcium caseinate, whey protein isolate, casein), fructose, glucose syrup, sugar, fractionated palm kernel oil, invert sugar, almonds, water, nonfat milk, cocoa (processed with alkali). Contains less than 2% of natural flavor (includes sesame oil, turmeric added for color), enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), soy lecithin, oligofructose, oat fiber, glycerine, high oleic sunflower oil, lactose, canola oil, salt, dextrose, maltodextrin, whey protein concentrate, heavy cream (cream, milk, cellulose gel, milk solids, carrageenan, cellulose gum), butter (cream, salt, annatto added for color), sodium bicarbonate, nonfat yogurt powder (cultured nonfat milk), sodium citrate, carrageenan. S.R.P.: $1.49

Iron Girl Energy Bar Nestlé Performance Nutrition, Glendale, Calif. www.nestlenutrition.com (800) -422-2752

The PowerBar brand partnered with the Iron Girl event-based t b db brand d tto create t an energy g b bar specifi ifically ll d designed ig d ffor women. E Each bar contains calcium, iron and B vitamins and is made with whole grains mixed with real fruit and cocoa. They come in strawberry and cranberry and cocoa crunch varieties. Ingredients: (Strawberry and cranberry) Whole grain oats, rice syrup, sugar, invert sugar, malted barley extract, strawberries, palm oil, glycerin, soy protein isolate, oat bran, cranberries, calcium carbonae, rice flour, wheat flour, honey, yellow corn flour, salt, soy lecithin, natural flavor, ferric pyrophosphate, iron, mixed tocopherols, niacinamide, molasses, calcium pantothenate, folic acid, pyridoxine hydrochloride, vitamin B6, riboflavin, vitamin B2. S.R.P.: (1.41.-oz. bar) $0.99; (six-bar, 8.47-oz. box) $4.99 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.” RC6 RETAIL CONFECTIONER July 2011

Industry TRENDS

Pretzel Party of Fun Pretzels, like other snacks, are evolving and taking on an action-packed Mad Mouse ride of bolder Áavors, different spins on ‘tried-and-true’ recipes and new sandwich Àllings of sweet or savory varieties. By Lauren R. Hartman, editor of Snack Food & Wholesale Bakery

P

retzels in various guises are growing in popularity and in sales. They’re taking new forms – including sandwiches with unusual fillings – and are being flavored with special coatings or seasonings. They’re also being reformulated to be gluten-free, trans-fat-free and lower in calories and sodium. Despite the economy being no fun and games, this is a time of opportunity for snack marketers, according to market research firm SymphonyIRI Group, Chicago. “With a tight economy, more consumers are cooking and entertaining at home,” says Shannon Gilreath, assistant marketing

manager at Farm Rich Products Corp., St. Simons Island, Ga. “As people look for ways to minimize household expenditures, they’ll look for quality products that are affordable but have the tastes and quality they want to serve friends and family. We see this trend continuing throughout 2011 and driving demand for frozen snacks that fit these parameters.” Around for hundreds of years, pretzels have certainly stood the test of time, becoming one of America’s favorite snacks. Studies show that about 52% of Americans are watching their diets and are eating healthier than they did a year ago, says Gilreath. And pretzels seem to fit the bill.

Lip-smackin’ snackin’ Consumers who seek healthier snacks can also look in the freezer case, as Rich Products’ Farm Rich brand updated its popular pretzel snack with the introduction of Farm Rich Stuffed Pretzel Bites, a bitesized pretzel snack stuffed with cheese. Stuffed Pretzel Bites are soft pretzel pieces filled with cheddar cheese that go from freezer to oven (or microwave) to plate in minutes. One serving of Stuffed Pretzel Bites (three pieces) has 110 calories, 3 g. of fat and no trans fat. Designed as a wholesome snack or appetizer for anything from an after-school treat for hungry kids to a hassle-free party

Pretzels (Latest 52 weeks ending April 17, 2011) Rank

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Brands

Dollar Sales (in millions)

Snyder’s of Hanover $286.2 Rold Gold $187.6 Private Label $115.9 Combos $79.4 Utz $43.2 Herr’s $20.5 Rold Gold Natural $16.4 Snyder’s of Hanover 100-Calorie Pack $12.1 Bachman $11.7 Snyder’s of Hanover $11.7

Total, including brands not shown

$876.8

Dollar Sales % Chg. Vs. Yr. Ago

Dollar Share

Unit Sales (in millions)

Unit Sales % Chg Year Ago

-1.8 +0.1 +10.0 -4.4 -0.6 -3.4 ----+0.7 -8.3 -----

32.6 21.4 13.2 9.1 4.9 2.3 1.9 1.4 1.3 1.3

120.7 85.7 80.7 49.1 17.5 8.6 7.8 3.3 4.2 3.9

-1.1 +1.8 +16.6 -5.6 +2.6 -4.1 -----2.2 -6.5 -----

+2.9

100.0

424.5

+4.7

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



item, Stuffed Pretzel Bites are a healthier alternative to chips or French fries, the company says. Convenient and easy-toprepare in minutes, the mini cheese-stuffed soft pretzel bites come out of the oven or microwave warm and ready to eat. “We know that consumers want pretzels and view them as a healthier choice,” says Gilreath. “We pride ourselves on bringing a wide array of interesting products into the marketplace that are tried-and-true. This product takes cheese and cheese sticks to brand new heights, giving consumers a more fun, exciting way to satisfy their cheese craving. Pretzels are a great carrier for cheese, so [this product] naturally lends itself to Farm Rich’s portfolio.” Gilreath says snacking is trending toward the presence of positives and the absence of negatives. “Presence of positives would refer to fresh, low-calorie and balanced ingredients and the absence of negatives would be no trans fats, non-greasy and no high-fructose corn syrup,” she says. At a suggested retail price of $6.99 per 34- to 38-piece bag, Farm Rich Stuffed Pretzel Bites enable consumers to serve family members and friends warm, tasty, better-for-you products without putting a dent in the budget. “We took the best of the soft pretzel concept and created our own cheesy, bitesized snack with flavor that will appeal to the entire family,” says Jennifer Meetz, director of marketing for Farm Rich. “They’re so quick to make, anyone can enjoy them at a moment’s notice, even on their busiest days.” Meetz says pretzels have emerged as a big trend in the snack food category, and are set to take the lead. In fact, a Mintel 2010 Frozen Snack Study showed that consumers prefer mini hot snacks with cheese filling for added flavor, and that stuffed, cheesefilled products will drive future growth in the frozen pretzel category. Likewise, J&J Snack Foods, Pennsauken, N.J., introduced Superpretzel soft pretzel mini hot dogs to its Superpretzel soft pretzel line. Wrapped in gourmet pretzel dough, the mini dogs are 100% all-beef and are pre-formed from frozen, so they’re heat and serve. Suitable as snacks, appetizers or kids’ meals, they www.retailconfectioner.com

come packed in 6- to 10-count bags per carton.

Thrills and taste Perry Abbenante, vice president of marketing for Snack Factory’s Pretzel Crisps brand, says consumers want healthier options when it comes to snack foods. FixMix pretzels from Gracious Gifts, Edna, “They seek better-for-you, allMinn., are crunch pretzel nuggets drizzled natural alternatives to traditional with buttery caramel and a combination of dark, milk and white chocolates. snack food favorites such as pretzels, potato chips, corn chips and cheese curls,” Abbenante identifying favorites among consumers, explains. “Consumers are willing to try the from color to packaging concepts to flavor newest innovations as long as they know descriptors. With their help, we’ve been they are getting more than just a tasty able to determine which new flavors to snack. They want a snack that will not only add to our brand portfolio.” curve their appetite between meals, but This month, the Pretzel Crisps line will feature healthful benefits and nutritious, expand with the launch of new indulgent high-quality ingredients.” and deli-style bold and spicy offerings. Pretzel Crisps are marketed by Skillman, “This will be the first new product N.J.-based Snack Factory, which makes announcement since last year when the a host of thin and crunchy pretzels that brand introduced two new flavors to the double as crackers and pair well with dips Pretzel Crisps deli-style line and launched and meats, cheese, fruit and vegetables. the Modern Classics Pretzel Crisps line,” “Consumers want more for their Abbenante adds. money and when it comes to snack foods, It also launched new items in its bold they are seeking more from their favorite and spicy category — Jalapeño Jack brands than just a quick bite. They are and Chipotle Cheddar. Inspired by the looking to snacks as meal replacements— successful Buffalo Wing flavor, the new snacks that offer balanced nutrition and extensions are the perfect addition to the convenience,” Abbenante says. Pretzel Crisps portfolio. “They also want new, vibrant flavors to “We’ve seen tremendous sales growth in appeal to their adventurous sides and keep just the last year as a result of our offerings. their taste buds excited,” he adds. “Flavor Our data… shows a continuous trend of notes such as bold and spicy are a real phenomenal growth with triple digit numcrowd pleaser. You can find them across the bers in many of our key markets,” he notes. board in the snack food category.” A new Dark Chocolate & Peppermint The Snack Factory is becoming one Holiday Indulgents flavor will also be of the fastest growing snack companies launched in the deli section, and shippers in the United States. The savvy use of will be created, so that the product can be product development technology and placed in different locations throughout social media are boosting its momentum. the store. Its sales grew 15% last year to more than New primary packaging doesn’t hurt, ei$50 million, Abbenante reports. The tasty, ther. The full product line packaging revamp low-fat, low-calorie product is the primary now reflects the innovations inside the bags growth driver. with brighter colors, an updated logo and “When it comes to creating new Pretzel sparkling new photography that showcases Crisps flavors, we’ve recently enlisted Pretzel Crisps’ stackably thin goodness. The the help of a technology company that new packaging also has more capacity and specializes in marketing innovation includes 20% more crisps per bag. software and services to streamline the Here’s something else that’s good-fornew product development process,” he you in the snack carnival: Expanding its says. “They’ve played an integral role in line of organic pretzel offerings, Snyder’s July 2011 RETAIL CONFECTIONER RC9

Industry Trends

of Hanover, Hanover, Pa., introduced Organic Whole Wheat Pretzel Nibblers in stores nationwide, which sell for $3.49 for an 8-oz. bag. Certified USDA-organic, these nibblers are made with organic whole wheat flour, organic blue agave syrup, organic expellerpressed sunflower oil and organic rosemary. The unique nibbler shape makes them a portable, pop-in-your-mouth snack, according to Snyder’s of Hanover. With 2 g. of fat per serving and 120 calories, the new whole wheat nibblers join the Organic Pretzel Sticks in Honey Whole Wheat, 8 Grains and Seeds and Whole Wheat and Oat as its latest organic pretzel offering. Meanwhile, Snyder’s of Hanover’s York Peppermint Chocolate Pretzel Sandwich snacks feature a York peppermint pattie filling. Its flavored pretzel pieces bitesize morsels are bursting with an array of unique varieties, including Sea Salt & Cracked Pepper, which join Cheddar

Cheese, Hot Buffalo Wing, Jalapeño and Honey Mustard & Onion. The pieces come in 2.25-oz. bags. The Hanover, Pa. company has also launched two new gluten-free 100-calorie multipacks: Eatsmart Naturals Garden Veggie Crisps and Gluten-Free Pretzel Sticks. Each multipack bag contains 0.75 oz. and has 100 calories. The large eight-count multipack has a suggested retail price of $4.99. Another twist on pretzels includes FixMix pretzels from Gracious Gifts, Edina, Minn. FixMix pretzels are crunchy pretzel nuggets drizzled with buttery caramel and a combination of dark, milk and white chocolates.

Inspired twisters While gluten-free diets top the charts of menu trends, Kim & Scott’s Gourmet Pretzels, Chicago, says that gluten-free

consumers are playing the fishing game, hunting for delicious meal alternatives. “We’re seeing trends of healthy and convenient,” says Kim Holstein, president and chief inspiration officer. “Also, we see trends of meal morphing, the combining of snacks and meals. But the single, hottest trend is the impact of health and wellness in the frozen aisles. The all-natural aisle is emerging and expanding into other areas of the store.” In January, the company nationally launched a new line of gluten-free soft Bavarian pretzels at a suggested retail price of $6.49. Packed in an 8-oz. carton, the gluten-free soft pretzels were two years “in the baking.”

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Kim & Scott’s provides a great soft pretzel experience and a handtwisted appeal. Whole Foods stores in various regions carry the product, which also can be purchased on the company’s website, www.kimandscotts.com, and at the company’s Chicago café, Café Twist.

“Because of the economy, more people a shopping at the grocery store versus are e eating out,” says Holstein. “People might u a snack as a light meal. We are exploring use o organic opportunities.” The new gluten-free soft pretzel boasts a blend of five ancient grains, including sorg ghum flour, millet flour, quinoa flour, amar ranth flour and teff flour. In addition to rice flour, the ancient grains offer more fiber, and t therefore, are a healthier pretzel, says Scott H Holstein, coo and founder of Kim & Scott’s. “Some gluten-free products rely solely o rice flour as their alternative grain,” he on a adds. “Ancient grains allow us to bake a m more nutritious food, something glutenf dieters often need and want.” free

Combinations of fun Combos baked snacks now feature a Buffalo Blue Cheese Pretzel variety. The crunchy, cheesy, oven-baked snack incorporates real cheese and a

spicy chicken wing flavor with tangy blue cheese. At $1.99-2.29 for a 7-oz. bag, the new entry is nationally available from MARS Chocolate North America, Hackettstown, N.J. MARS says that Buffalo wings are so popular with consumers that the flavor was a perfect fit. “We are always looking for new flavors that provide a ‘substantial’ snack to satisfy consumers,” says Craig Hall, general manager of ice cream and substantial snacks category at MARS. “The pretzel category is growing, so it made sense to combine these flavors into another great savory baked snacks.” No doubt the pretzel market will only continue to prosper as long as combines like Mars continue to see such potential innovations in the sector. Article courtesy of Candy Industry’s sister publication, Snack Food & Wholesale Bakery.

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Retailer ProÀle



Six Flags Great America in Gurnee, Il may be known for its coasters, but its candy is just as thrilling. By Crystal Lindell

M

ost customers at Trudy’s Sweet Shoppe, which sits on a quaint street in Hometown Square in Gurnee, Il, didn’t start their day with any intention of buying candy. In fact, they probably had plans to falling 200 feet on a Giant Drop, or of flying 60 mph, 150 feet in the air like Superman. Or maybe they were just planning to ride five-foot waves with speeds of up to 30 mph like a Surf Rider and then drop more than seven stores into a 60-foot-tall, 132-feet-long water funnel and navigate through 5,000 gallons of churning water in a Tornado. That’s because Trudy’s Sweet Shoppe isn’t in your typical Hometown Square — it’s in the Six Flags Great America Theme Park’s Hometown Square. Retail supervisor Brian Sternberg says there’s a heightened sense of wonder that comes with selling candy in a theme park. “It’s different than regular retail, because there’s a lot more creative freedom,” he explains. “In regular retail, they’ll get, ‘this goes there,’ or ‘this goes there,’ but we have the freedom to kind of move things around where we want.” The theme park — part of the national Six Flags chain — is probably best known for it’s 17 thrill rides, attached 100,000 sq.ft. water park, and summer concerts, but that doesn’t mean the fudge, cotton candy and unicorn lollipops sold there aren’t something to scream about. In fact, in 2010, Great America sold nearly 20,000 pieces of fudge, which are made on site at Trudy’s. That comes to more than 5,000 pounds of the candy, says Meredith Kelleher, spokeswoman for the park. The key selling point for the homemade fudge is the huge window at the store, which is decorated like an old-fashioned nickle candy shop. The window lets theme park patrons see the fudge making process up close as they navigate their way to their next ride. “We want to make sure we give guests that experience,” explains Brian Sternberg, www.retailconfectioner.com

a retail supervisor at the park. “They can see us making the fudge, they can see us pouring the fudge, they actually get it fresh from us. That’s one of the big, key things that we want to do. It’s not just eating it, but it’s an experience.” The park employees start the fudgemaking process by cooking a fudge base. Then, they carefully mix it with a flavoring mixture by using a spatula so the colors swirl around each other. The end result can be a bright orange and white orange creme flavor, or a pink and brown raspberry swirl. Javier Vargas, also a retail supervisor, says the shop offers as many as 24 flavors of the treat depending on the time of year. Aside from the traditional chocolate, it also comes in maple syrup, dulce de leche, and watermelon flavors, among others. “You can smell it, when we’re making fudge and the doors’ open and it really just lures people in here,” Vargas says. “Especially if we’re using flavoring [like] in the vanilla fudge, and the mint is so strong.” Great America also sold nearly 9,000 caramel apples in 2010 — also made onsite in front of the large display window. Of those, 65% had peanuts and 35% were plain, Kelleher says. Most of the apples were sold during the park’s Fright Fest activities, a Halloween celebration that the park puts on during September and October. Throughout the festival, park-goers can tour haunted houses and walk past a water display at the enterance that’s been dyed blood-red. There’s also monsters roaming the park, which helps drive up business at Turdy’s. “People run into here, because the monster’s can’t come in here,” Sternberg says with a smile. “This is a safe zone.” When they finally catch their breath in the shop, they’ll find caramel apples decorated with eyes and other accessories to make them fit in with the Halloween theme. It’s isn’t just homemade treats that grab the customer’s eye though. In the 2010 season, the park sold more than 331,000

Top to bottom: Warner Bros. characters greet visitors at a Six Flags Theme Park; Trudy’s Sweet Shoppe has large windows in front to allow customers to see employees make fudge; A Six Flags Great America employee creates orange cream fudge.


Retailer ProÀle

pieces of bulk candy, which create a rainbow of sugar on the walls and in the floor displays at Trudy’s. “We have a huge selection of bulk candy — any where from Jelly Bellys to Runts, to chocolate-covered pretzels,” Vargas says. Specifically, they offer 85 varieties of bulk candies, which sell for $2.49 for a quarter pound, plus tax. “Most of [our business], we do at the end of the night when every one’s ready to leave,” Vargas says. “They want a snack while they’re driving in the car, maybe they drove from far away. [Also] days... when we have a lot of teenagers, it gets really, really busy.” Of course, Trudy’s isn’t the only place in the park where thrill-seekers can get a sweet treat. The park’s staple candy is the unicorn pop, a rainbow-colored lollipop shaped like

the horn of a unicorn — and they’re on sale seemingly everywhere in the park. “You’ll see them practically in every Six Flags store, just because they’re such a good sell, a great pick-up item,” Vargas says. And those looking to get an M&M’s fix will surely find themselves in heaven at the park’s Mporium, which almost exclusively sells M&M’s candies and memorabilia. The shop — decorated with M&M’s light fixtures and located in the County Fair area of the park — offers M&M’s T-shirts, M&M’s cups, M&M’s pillows, M&M’s Monopoly, and of course M&M’s candies. No theme park would be complete though without cotton candy and popcorn stands, and here Great America does not disappoint. The stands seem to dot the landscape at every turn, and both treats are made on-site throughout the day.

“[People] love eating popcorn when they’re walking through the park. It’s just part of the experience,” Vargas says. “And we like to get the message across that it’s fresh cotton candy.” Even with all the sweets around the park, Trudy’s stands out as the place to go for candy. “Everyone knows, if you want something sweet, you come to Trudy’s,” Vargas says. “I love working in here because I feel like a little kid, and when little kids come in here, they’re like ‘Oh my gosh!’ They look at the bulk, they look at us making the candy, it’s pretty intense.” At the end of the day that’s what theme parks are all about — making us feel like a little kid in a candy store who’s also finally tall enough to ride the tallest coaster at the park.

Left, unicorn pops and other rainbow lollipops rest in a stand at a retail store in Six Flags Great America. Top right, two M&M’S characters guard the door at the theme park’s Mporium shop. Bottom right, A variety of fudge Áavors greet visitors to Trudy’s Sweet Shoppe, where the fudge is made fresh daily. Photos by Crystal Lindell.



Interpack Expo C O VR EE RVAI EGWE

Expo-nentially awesome show Áoor The Sweets & Snacks Expo May 22-21 at the McCormick Place in Chicago featured the most exhibitors ever in the event’s 15-year history, and all those treat makers were more than willing to spread the sugar. A man dressed in chocolate greets visitors at the Sweets and Snacks Expo.

Hershey’s Air Jolly Ranchers Delights Crunch ‘n’ Chew SWEET NEW PRODUCTS

SWEET QUOTES

‘A couple trends that pop in my mind are value… secondly, all kinds of new Áavors out there, multilayer Áavors, lots of really unusual Áavors and new Áavors, and Ànally, the last thing, I see lot of gourmet products.’ — Larry Graham, President of NCA RC16 CANDY INDUSTRY July 2011

www.hersheys.com 1(800) 468-1714

The newest creation from Jolly Ranchers is a hybrid of hard and soft candies. They feature the traditional hard candy on the outside and then are filled with chewy texture inside. S.R.P.: (Theater box)$1.69; (laydown bag) $2.99; (Peg bag)$2.19

Hershey, Hershey’s, Pa. (800) 468-1714

The Hershey Company has introduced a new way to enjoy Hershey’s chocolate – Hershey’s Air Delights. The candies feature a light and airy texture that melts effortlessly in your mouth, the company says. S.R.P.: (1.44-oz. Hershey’s Air Delight Chocolate bar) $0.89; (9.4-oz. bag of Hershey’s Air Delight Kisses) $3.69

SWEET QUOTES

‘Retailers… they want innovation, but they don’t want it every month.’ — Tom Joyce, V.P. of Hershey’s www.retailconfectioner.com

Choice products

Buyer’s Choice - Best New Concept Winners in the New Product Showcase: • •

2 Chicks With Chocolate The Wine Collection Albanese Confectionery Awesome Blossoms They’re Bloomin’ Fantastic! • Farley’s & Sathers Candy Co. Trolli Big Bold Bears • Food Market Merchandising Inc. Got Milk? Magic Milk Flavoring Straws • Jelly Belly Candy Co. Jelly Belly Chocolate Dips

Buyer’s Choice - Best New Concept Winners at the Magic of Merchandising Gallery:

Source: National Confectioners Association

• Food Market Merchandising Inc. • Jelly Belly Candy Co. • Squire Boone Village

Six upcoming Pez dispensers that tie into the big or small screen:

Haley Thomas and Avily Chen of Tiffin, Ohio-based Ballreich’s Potato Chips and Snacks, pose with their skirts made out of potato chip bags.

Lord of the Rings Collector set Phineas & Ferb Cars 2 Detachable car The Muppets Hello Kitty Plush Star Trek Collector Set


July 2011 CANDY INDUSTRY RC17

Expo Coverage

THINGS...

5 5

...Tim Quinn { National Sales Director for Mars } is excited about

SUSTAINABILITY “Frankly, as a company, we don’t publicize this with consumers, but we’re staring to tell the trade much more about what we do. We are very proud of the work that we’re doing… We’re not doing it to try to drive our stock price up, or to make us look attractive, we’re doing it because it’s the right thing to do.”

4

CUSTOMIZED CANDY “I know my daughter’s getting married later this year, and I’ll be customizing M&M’s with her and her fiance’s pictures on them for showers and things. It really is a fun way to individualize things.”

3

2

A picture of Harry Potter made of 11,000 Jelly Belly beans, sits in front of the Jelly Belly booth. Artist Kristen Cumings, who created the piece, signed autographs at the show.

FRONT-OF-PACK LABELING “It allows people to make a conscious decision. It’s not something that we have to do, but we think, as a responsible company, that it’s something that really makes sense, so people can make the right choices.”

SWEET NEW PRODUCTS

SNICKER’S PEANUT BUTTER, M&M’S COCONUT, PRETZEL M&M’S SWIRL DOVE ITEMS, 3 MUSKETEERS TRUFFLE CRISPS, AND A REFORMULATED 3 MUSKETEERS BAR

Nestle, Switzerland www.nestle.com +41 21 924 2111

“One of the things that we’re very proud of at Mars is a lot of the innovation that we do.”

1

Eat your heart out, Bertie Botts

SEASONAL CANDY “It absolutely has picked up. People are looking for favorite brands in new formats. You just can’t get a regular bag of M&Ms and slap a Santa Clause on it. You really have to be innovative and come up with things that really lend itself uniquely to the season and we’ve done a good job with that.”

RC18 CANDY INDUSTRY July 2011

Skinny Cow Dreamy Clusters The Skinny Cow brand has extended into the confectionery category with two new products, Nestlé says. Skinny Cow Dreamy Clusters are bite-sized treats with crunchy crisps, drenched in caramel and covered in either milk or dark chocolate. Meanwhile, Skinny Cow Heavenly Crisp bars are delicate wafers layered with either chocolate or peanut butter, and covered with a chocolate coating. All four Skinny Cow candy products currently are available as single candy bars or pouches, or in take-home boxes. Skinny Cow Dreamy Clusters contain 120 calories per pouch, while Skinny Cow Heavenly Crispbars contain 110 calories per bar. S.R.P.: N/A www.retailconfectioner.com

SWEET QUOTES

‘There’s a lot of fear and uncertainty around social media from people that don’t understand it, and what I can speak to is that in the candy industry, there’s really nothing to be afraid of for getting involved in the conversation. The vast majority of consumers’ sentiment out there should be positive and it’s really just a big love fest in our industry.’

Berries and Cherries Crunch was among the fea featured products (American Bounty Foods, Hawthorne, Calif.) Ha

SWEET STATS:

2,000

Approximate number of candy and snack products on display at the show

556 170 14,000

Number of companies that exhibited at the Expo

Number of new exhibitors at the Expo

Approximate number of manufactures, buyers and industry leaders at the event

— Michael Kelly, the American Licorice Company

5

Top

1 2

trends we saw at the show Dark ch

ocolate

Gluten

3 4 5

free

Lime fl Grape

with se

avors

for-you

Approximate number of countries those manufacturers, buyers and industry leaders represented

5,500 Approximate number of candy and snack retail and wholesale customers who attend the event.

40%

Percent of exhibitors that featured snack-related products

flavors

Better-

a salt

70

treats

May 22-24, 2012 Dates of next’s year show, which again will be at Chicago’s McCormick Place


July 2011 CANDY INDUSTRY RC19

BITS BITS PIECES PIECES &&

Top 5 Chocolate Candy Snack Size (Latest 52 weeks ending May 15, 2011)

Brands

Dollar Sales Dollar Sales (in millions) % Chg. Vs. Yr. Ago

1. Reese’s Chocolate 2. Snickers Chocolate 3. All Hershey’s products 4. Nestle ButterÀnger 5. M&M’s Total, including brands not shown:

$90.1 $89.6 $48.9 $48.8 $44.7

3.16 9.81 5.75 6.84 -12.29

Dollar Share of Type Chg. Vs. Yr Ago -0.43 0.42 -0.05 0.03 -1.44

$661.7

6.41

-

Unit Sales (in millions)

305.1

46.3 44.8 6.7 26.6 19.2

Total US FDMxC (Supermarkets, Drugstores, Gas/C-Stores and Mass Market retailers excluding Wal-Mart). 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 Àrm.

Company offers truly unique candy bars Have a craving for a dark chocolate candy bar with organic Áax seeds, papaya dices, gummy bears, potato chips and crystallized violet petals, but don’t know where to turn? Chocomize has just the thing for you. The Cherry Hill, N.J.-based company offers customized candy bars, which consumers can create online. Founded by Eric Heinbockel, Nick LaCava and Fabian Kaempfer in 2009, they say their goal is to offer “mass customization.” On the site, www.chocomize.com, users can create their chocolate and then add up to Àve ingredients from a selection of more than 100. Kaempfer says there’s more than 300 million different combinations. The owners usually turn to their friends and families for ideas of what to add to the ingredient list, which already includes: cookie dough, cayenne pepper, diced ginger, pumpkin seeds, beef jerky, and 23 karat gold Áakes. The bars start at around $4 each and go from there, depending on which ingredients are chosen, with some costing in the $13 range. Kaempfer says people typically don’t analyze the price though, especially when choosing the one that says, “Will you marry me?”

Caught on the Web Find the latest in new products, promotions, commercials, games and other interactive resources on these clever URLs, and check out the next issue of Retail Confectioner for more websites worth visiting.

www.babybottlepop.com


www.redvines.com/world-of-sharing/

Seattle Chocolatess ignites mer summer lovin’ Sourcing ng a vegan allow for marshmallow -Áavored a s’more-Á ar was no candy bar picnic forr Jean n owner and ceo Thompson, of Seattle Chocolates. In fact, the launch of the company’s CampÀre S’more bar was postponed indeÀnitely because it seemed impossible to Ànd an all-natural kosher marshmallow to meet the company’s exacting standards. After much searching though, a handmade, vegan (no animal product) marshmallow was Ànally sourced. Nevertheless, it presented other difÀculties such as size (large) and texture (wet). For inclusion into the bar, marshmallows had to be hand cut, dehydrated in small batches and cut again, which means only small batches of the S’More bar can be produced each day. With that though, Thompson Ànally created the new bar, which is launching as part of Seattle Chocolates limited edition “Summer Love” bar collection. The line also includes a lemon ice Áavor and a birthday cake Áavor. Each bar weighs 2.5 oz and ships in a 12-ct case. For more information, visit www.seattlechocolates.com.


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Produced in a faccility that doess not use pea peanuts, treee nuts, eggs, or gluten. All Tootsie Roll Products are Kosher Certified.

Ingredient

TECH NOLOGY

Natural makes it a healthier indulgence

I

t’s no coincidence that the American Licorice Co. recently launched its Natural Vines product with much fanfare. As Michel Kelly, manager of consumer communications at the company says, “More than ever, consumers are reading package labels and scrutinizing the ingredients in the food they’re buying for themselves and their families.” Thus, the rational for launching an all-natural licorice line. “We make Natural Vines with pure, simple, and wholesome ingredients to provide a healthier alternative for consumers looking for something sweet,” he says. The two flavors, Black and Strawberry, contain natural licorice extract and are made from a unique cooking process that delivers a soft, chewy texture and a deep, rich flavor Given a choice between an all-natural product and one with artificial ingredients, moms — and even dads — balance out a variety of factors. Depending on demographics, which include budget constraint, there seems to be a growing shift toward purchasing products that carry an all-natural ingredient tag. Flavors, of course, play a larger role in making those products tasty. A February 2011 Packaged Facts consumer survey found that 38% of the U.S. adults who are grocery shoppers buy organic groceries, and 58% buy packaged food products marketed as “all-natural” (but not organic). Furthermore, the Packaged Facts survey found that 37% of all respondents “strongly” (12%) or “somewhat” (25%) agree that they seek out natural and organic foods and beverages. As Emil Shemer, director of food solutions at Sensient Flavors LLC, points out, “The health & wellness trend has permeated all categories, including confections. Consumers are looking for healthier confectionary products, including everything from reduced sugar to functional to natural ingredients. Moreover, the use of natural flavors provides manufacturers with the ability to create products with a natural ingredient statement, he says. Additionally, manufacturers are incorporating natural sweeteners for reduced sugar applications. In doing so, candy technologists will use natural 31 CANDY INDUSTRY July 2011

70

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For more information, call 1-888-533-7642 or visit www.ROHAGroup.com ROHA Food Colors. St. Louis, Missouri www.candyindustry.com

NEW, USED AND REBUILT CONFECTIONERY PROCESSING & PACKAGING MACHINERY

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Ingredient Technology

masking flavors to mask off-notes commonly associated with many natural sweeteners, Shemer says. “Natural flavors also work well for premium positioned products because their use provides opportunities for manufacturers to create unique and upscale flavors for their product,” he adds. However, switching to an all-natural ingredient label, including natural flavors, does pose some challenges. First, natural flavors cost more. And second, confectionery manufacturing processes, many of which use high heat, can affect flavor stability. That label may look wonderful, but the product won’t hold the taste. For example, Sensient Flavors offers a complete portfolio of solutions and services for candy technologists looking for natural flavor replacements. As Shemer emphasizes, the company’s R&D teams are constantly developing new offerings for natural flavor systems

33 CANDY INDUSTRY June 2011

for confectionery products to meet consumer demands. “Additionally, Sensient continues to develop new technologies such as new natural masking agents and natural cocoa enhancers,” he says. Pure Circle, a supplier of Reb A and SG-95 stevia sweeteners, announced that it had recently developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup to allow larger calorie reductions. With food and beverage manufacturers increasingly seeking natural flavor and sweetness enhancer solutions, the new technology fills a clear need in the marketplace, the company says. NSF-02 is the first of many new natural flavor systems in the PureCircle pipeline as part of the new PureCircle Flavors product line. Commenting on the launch, Magomet Malsagov, ceo of PureCircle Ltd. said, “PureCircle continues to demonstrate that

we are first and foremost an innovation company, with a proven track record of successfully discovering, manufacturing, and marketing new technologies, such as Reb A and SG95. NSF-02 is the first natural flavor that is break-through in its ability to help stevia, across various applications, to naturally reduce calories in the food and beverage industry.” Such efforts underscore the shift toward natural flavors across a broad range of food and beverage manufacturers, including the confectionery industry.


Packaging. Processing. Powerful.

An entire pavilion, just for your industry. PACK EXPO Las Vegas 2011 caters to confectioners, bakers and snack producers with new features on the show floor. This is the only show you need for total systems solutions to improve your bottom line. s

Compare industry-specific innovations in the Confectionery Pavilion, sponsored by NCA.

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Visit the ”The Candy Bar - Your Confectionery Meeting Place for Networking, Education and Experts” at the show.

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CLOSEOUTS

Chocolate Melters - 100# - 300# - 1000# Greer 16” Ebrobing 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

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

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

WANTED TO BUY

COMPLETE CHOCOLATE 10/29/10 ENROBING LINE

CI1110Wham.indd 1

3:48 PM

3 ft. wide belt, more or less

CHOCOLATE CONCEPTS

INGREDIENTS

330-877-3322 | [email protected]

Organic & Kosher Non-GM Conventional Kosher • Rice Syrups • High Fructose Rice • Rice Syrup Syrup 42 Solids • Rice Sorbitol Syrups • High Maltose • Rice Maltitol Syrup Rice Syrup • Rice Oil • Maltodextrins • Soluble Rice Fibre Phone: (314) 919.5045 • Rice Protein www.habib-ADM.com Email: [email protected] Concentrate

See your ad here!

Advertise in the Classified Network Contact Diana Rotman at 847-405-4116 or [email protected]

w w w.can d y i n d u s t ry. c o m 35 CANDY INDUSTRY July 2011


To place your classified ad in Candy Industry call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] EQUIPMENT FOR SALE WE BUY AND SELL: • K wire & model K steel Jaw wrapping machines • K & H long candy wrapping machines We also make parts, rebuild and restore this equipment as well as candy pullers, hard candy machines and other candy making equipment.

FOR SALE: • Hard Candy Equipment: 22B Wrapping Machine; Hansella 5 Stage Size; 85A Former • Creamy fudge mix inClassified 11 lb batchescan be Advertise in the Network rolled on a marble and beat by hand or mixer - just add No refrigeration necessary. Call water. Diana Rotman at 847-405-4116 or [email protected] Phone Email 252- 966-2200

[email protected]

$"--'3"*/-"45 'SBJOIBTNPSF1SF0XOFE 1BDLBHJOH1SPDFTTJOH NBDIJOFSZUIBOBOZ DPNQFUJUPSBUUIF

-08&45 13*$& (6"3"/5&&% $"--'3"*/(3061

XXXVTFEQBDLBHJOHDPN www.candyindustry.com

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 qualiÀed individuals. Annual rate for subscriptions to nonqualiÀed individuals in the U.S.A.: $115.00 USD. Annual rate for subscriptions to nonqualiÀed 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 2011, 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 ofÀces. 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]

AD INDEX ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com AM Todd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.amtodd.com Blue Diamond Growers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 . . . . . . . . . . . . . . . . . . . . . . . www.bluediamond.com Bosch Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . . . . . . . . www.boschpackaging.com Chocotech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 . . . . . . . . . . . . . . . . . . . . . . . . . . . www.chocotech.de Dumoulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.dumoulin.fr Haas – Mondomix. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.mondomix.nl Habasit AG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.habasit.com Hebenstreit GMBH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 . . . . . . . . . . . . . . . . . . . . . . . . . . . www.hebenstreit.de Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . . . . . . . RC11 . . . . . . . . . . . . . . . . . . . .www.hilliardschocolate.com Hosokawa Bepex GmbH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 . . . . . . . . . . . . . . . . . . . . . . www.bepexhosowas.com Klockner Hansel Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 . . . . . . . . . . . . . . . . . . .www.kloeckner-Haensel.com Ladco/MacIntyre Chocolate System. . . . . . . . . . . . . . . . . . . . . .13 . . . . . . . . . . . . . . . . . . . . . . . . . www.macintyre.co.uk Lindt & Sprungli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC3 . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.LindtUSA.com NID Pty Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.nid.com.au

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. www.candyindustry.com

Pack Expo International. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 . . . . . . . . . . . . . . . . . . . .www.packexpo.com/candy Petzholdt Heidenauer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 . . . . . . . . . . . . . . . . . . www.petzholdt-heidenauer.de Roadtex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC15 . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.roadtex.com Roha Group, USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 . . . . . . . . . . . . . . . . . . . . . . . www.rohadyechem.com Tootsie Roll Industries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC21 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.tootsie.com Union Confectionery Machinery Company . . . . . . . . . . . . . . . .32 . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.com Warrell Corp., The . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC7 . . . . . . . . . . . . . . . . . . . . . . . . . www.warrellcorp.com Winker & Dunnebier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.w-d.de CI_December_2009.indd 117

March July 2011 CANDY INDUSTRY 36

CANDY WRAPPER Moulding a manager Having worked her way up from a temporary packer to a full-time plant manager at R.M. Palmer Co., Sue Halvonik appreciates the life lessons she’s learned along the way.

W

hen Sue Halvonik started working the night shift in 1991 for R.M. Palmer Co., the West Reading, Pa.based moulded chocolate manufacturer, she did so with just one goal in mind: Earn some more money so that she could purchase “all of the extra things” her children wanted. “I started as a packer walking through the door not really knowing anything about the company other than the fact that they made Easter bunnies,” Halvonik says. As she recalls, the thinking back then was, “How hard could that be?” Her first taste of automation in a confectionery facility has something of the “I Love Lucy” candy episode to it. Halvonik never imaged “how difficult it could be.” As she says, “High-speed machinery pumping bunnies out to you to pack was definitely a challenge.” But after a few weeks, she was feeling more confident and wanted to learn more. Within a few months, Halvonik was hired full time and the learning never stopped. From that entry-level position, Halvonik progressed up the ladder, being promoted seven times before becoming a plant manager. “Each level taught me something different and valuable to use in my current position as plant manager as well as in my personal life,” she says. As plant manager, Halvonik is responsible for managing a team of four supervisors and approximately 300 operators. Production encompasses three shifts daily. Often demand necessitates a 24/7 operation. 37 CANDY INDUSTRY July 2011

“My job entails everything from clerical duties, such as attendance record-keeping and material ordering, to the skills of operating the processes and machinery As plant manager for West Reading, Pa.-based R.M. Palmer, Sue involved in the Halvonik is responsible for a team of four supervisors and more than daily production,” 300 operators that produce a variety of novelty items. she says. Aside from a family member, whom “Today’s economy forces you to be would you most want to be stranded creative in managing,” she says. “Being with on a deserted island? a woman and a mother is a definite I have to divert to a family member. My advantage to accomplishing the day-to-day dad passed away too early and I would tasks. Since 1991, I have become a stronger, want more time with him to talk. more independent person. I continue to learn something new every day.” What is your pet peeve? Certainly, R.M. Palmer is a better The fact that everyone is always in a hurry company thanks to Halvonik. to go nowhere. People think nothing of What did you think you would be when cutting you off on the highway to get one you grew up? car length ahead just to sit in traffic. I can I always knew I would be a mother, but never understand that. Tell me, what are I wanted to be a caterer for weddings they gaining? and events. I’d give anything to meet: Name one of your favorite movies. Dan Rooney, owner of the Pittsburgh I am a sap for “tear jerkers:” “Cinderella Steelers football team. I am a huge fan. Man,” “Titanic” and “Gone with the Wind” The best piece of advice I’ve received: are some of my favorites. No matter what you do in life, put Describe your perfect dream vacation. everything you have into it. A cruise to Alaska. I will get there some day, maybe after retirement! What excites you most about your job? The challenge. I am not sure if “excites” What book are you currently reading? is always the right word, but every day “Heaven is for Real” by Todd Burpo. It’s a brings a new challenge and keeps me child’s story of life after death. moving forward. www.candyindustry.com

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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