Candy Industry May 2011

Contents

Kristine Collins

Bernard Pacyniak

May 2011

Crystal Lindell

Volume 176, Number 5 Kristine Collins

COVER STORY

16

CI 24

24 Ghirardelli Chocolate and Candy Industry sample the chocolate maker’s Intense Dark line with a range of wines to showcase how Áavor notes complement and contrast in this wine and chocolate pairing. 26 CANDY MAKER SNAPSHOT Third-generation candy maker Leslye Alexander of Koppers Chocolate says success revolves around her customers.

S al u ti n g th e K et tl e AL 6 6 TH A N N U

2011 Kettle Awards

45 4 IFT SHOW PREVIEW 4 CANDY INDUSTRY May 2011

ADVERTISING North American Sales 847.224.8944 [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

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

Timothy A. Fausch

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

Postal List Rental E-mail List Rental

Christopher Wilson

30 3 SALUTING THE KETTLE The 66th annual Kettle Awards recipient will be chosen from an impressive slate of nominees: Pierson Clair, Brown & Haley; Judy Cooley, The Hershey Co.; Rick and Dave Drehobl, Georgia Nut Co.; and Douglas Simons, Enstrom’s Candies. Here we recognize their achievements as well as past Kettle recipients.

Associate Editor 847.405.4050 [email protected]

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

Sarah Zagacki

SPECIAL REPORT: SIP AND SAVOR

EDITORIAL Editor-In-Chief 847.405.4004 [email protected]

Dee WakeÀeld

MANUFACTURER PROFILE 16 GHIRARDELLI CHOCOLATE CO. As one of the leaders in the premium chocolate segment, Ghirardelli Chocolate Co. looks to expand the category with innovative products and marketing support.

Publisher 847.224.8944 [email protected]

LIST RENTAL Kevin Collopy, 845.731.2684 x 684 [email protected] Shawn Kingston, 800.409.4443 x 828 [email protected] BNP CUSTOM MEDIA GROUP Christopher Wilson, 248.244.8264, [email protected]

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.

Printed in USA

www.candyindustry.com

PERFECT PAIR

Give millions what they’re craving

Crunch into new texture possibilities

© 2011 Almond Board of California. All rights reserved.

Vitamin E increases antioxidant appeal

Give your creations a premium edge

•

Entice taste buds around the world

AND YOU THOUGHT YOU WERE JUST ADDING ALMONDS. A lot goes in with a little almond, especially when it’s going into smooth, creamy chocolate. With almond’s irresistibly tasty crunch and wealth of nutritional benefits too, it’s not surprising 70% of consumers worldwide say they’re more likely to buy chocolate with almonds than without. That’s a match made in heaven.

Good news about good fat: U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat. *Sterling-Rice Group, Global Chocolate Quantitative Study, 2010.

Contents ALSO IN

THIS ISSUE ...

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

8

A night to remember

Editor Bernie Pacyniak reminisces about past and present Kettle Award receptions and what it says about the industry.

NEWS & ANALYSIS

10

U.S. Premium Chocolate Overview

RC6

New Products

Associate Editor Crystal Lindell excitedly awaits her Àrst Sweets & Snacks Expo. Brach’s Peanut Butter Poppins, Taste of Nature Cupcake Bites, Justin’s Peanut Butter Cups, Jones Carbonated Candy and more are among this month’s featured introductions.

the next American Sweet? The 2011 Sweets & Snacks Expo in Chicago promises to make more than a few new “Sweet Stars.” Retail Confectioner takes a behindthe-scenes look at those treats auditioning for the title.

INGREDIENT TECHNOLOGY

Fruits & Nuts

A classic confectionery tie-in, fruits and nuts continue to build on a history of wholesomeness and nutrition, integrating health and taste.

RC30 Industry Trends: RC

Gummies and Jellies

CANDY WRAPPER

55

Sweet Talk

RC12 Cover Story: What will be

Plus: Candy School reorganization, Barry Callebaut’s sustainability efforts in Asia.

41

RC2

Second career enveloped in chocolate

John and Sue Elliott forego operating a bed and breakfast and Ànd their dream job maklina. ing and selling chocolates in North Carolina.

RC 4

Manufactures look to natural Áavors and better-for-you innovations to juice up their gummies and jellies.

RC42 Bits & Pieces RC

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 May 2011

www.candyindustry.com

Opening SHOTS

A night to remember By Bernie Pacyniak

I

s it just me, or did I just happen to blink and all of a sudden it’s time for the Sweets & Snacks Expo? What happened to the first quarter? And yea, we had a late Easter — I think all the colored eggs in my refrigerator have been consumed — but it’s hard for me to comprehend how quickly the weeks have passed. Hey, wasn’t that Lancaster, Pa., in my rear view mirror just a few weeks ago, the new location for PMCA’s Production Conference? Kudos to the program committee for coming up with an excellent program, one that featured Back to Basics chocolate presentations, a Peanut Growing Display and an excellent presentation on the U.S. premium chocolate segment by Thomas Linemayr, president and ceo of Lindt USA (See pg. 10 in this issue). But before you start thinking the world’s passed me by, I want to point out that I have noticed spring has finally arrived in Chicago. April went down as the rainiest, cloudiest April since 1953, so it’s really invigorating to welcome the sounds of lawn movers and birds chirping (not necessarily in that order) and smells of barbecuing and suntan oil, yes, even in 70-degree temps. The season also brings Sweets & Snacks Expo (kind of wondering when I was going to circle back, weren’t you?), which also coincides with Candy Industry’s annual Kettle Awards reception (you’re all invited) and dinner. Loyal readers undoubtedly can rattle the names of the nominees by heart now: Pierson Clair, president and ceo of Brown & Haley Co.; Judy Cooley principal scientist, international R&D, The Hershey Co.; Dave and Rick Drehobl, co-chief executives, The Georgia Nut Co.; and Douglas Simons, owner and president of Enstrom Candies, Inc. During the past 10 years, we’ve made it a point that no one — excluding members of the Kettle Committee — knows who the recipient will be until the Chairperson, in this year’s case, Katherine Clark of Centerchem, opens the envelope and reads out the name. Last year’s recipient, John Brooks, Sr. of Adams & Brooks, shared with me in an e-mail how impressed he was with the secrecy involved. I could tell you about the blood oath Committee Members have to take and the secret ritual behind it, but it’s a bit too gruesome to describe. Regardless, I’m really excited about our event this year because — once again — the caliber of nominees on the slate. As Brooks and countless others before him have told me, just to be nominated is an honor. It’s also a privilege to be working in this industry, which despite its challenges, continues to offer a wide array of career as well as personal opportunities. 8 CANDY INDUSTRY May 2011

Most importantly, the people who work in this industry still reflect a genuine appreciation of the craftmanships, skill and science involved in producing good, quality confections amongst all candy makers, including rivals. It brings to mind the night that the 2004 Kettle Awards were presented, the year that Linc Warrell, chairman of the Warrell Corp., was the recipient. It was at the evening dinner during which I came to Editor Bernie Pacyniak appreciate how close-knit the at Ghirardelli Chocolate Co.’s ice cream and confectionery industry is. First retail shop in Ghirardelli off, let’s remember that the Square, San Francisco. nominees that year included Jorge Farber of Madelaine Chocolate Novelties, Bill Kelley of Jelly Belly Candy Co., Robert and John Asher of Asher’s Chocolates as well as Warrell — all heavy hitters in the industry. Any one of them could have easily walked off the podium that night with the Kettle Award. Thus, when Bill Kelley asked to make a short speech during the dinner as a representative of the “Sore Losers Club,” there were more than a few raised eyebrows amongst Kettle committee members. The impromptu, completely unrehearsed remarks helped set the tone for the evening, and underscored why I believe our industry “won” that night. In mock indignation at having not been chosen, Kelley went on to extol the virtues of Warrell, thus preventing any “sour grapes” from the other nominees for not taking home the Kettle that night. Not to be outdone, Jorge Farber then asked for the microphone, promptly following Kelley’s lead about the committee’s choice, but jokingly pointing out that he’s already begun his campaign for next year. Bob Asher then capped the “Sore Losers Club” comments by rightfully pointing out that the display of solidarity prevalent in the room reflected what this industry was all about. At that point, everyone “felt the love” in the room. Look for the same this year. 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

News

& A N A LY S I S

Positively premium Thomas Linemayer, Lindt USA’s president and ceo, sees plenty of growth within the premium, chocolate sector.

“

P

remium is not an attribute; it’s an attitude,” Annual Per Capita Chocolate Consumption in Pounds Thomas Linemayer, president and ceo of Lindt USA, told award dinner attendees at 25 23.7 Total Chocolate 22.2 PMCA Production Conference last month. It’s 21.6 Premium Chocolate 20.5 a truism that premium consumers — about 20% of the 20 buying populace seeks out premium products — latch 16.9 onto. Moreover, as he pointed out, everyone from Baby 14.4 Boomers and highly educated and high-income buyers to 15 13.1 ethnics and millennials are drawn to going premium. 11.6 This range of buyers in premium dovetails with dif10 ferent rationales for premium chocolate, he explained. “Gifting accounts for about 15% of the premium chocolate purchases. These purchases, however, account for 40% 4.3 5 of the category’s revenue. Self-consumption, however, 2.1 1.6 1.3 1.2 1.1 1.0 represents 85% of purchases made in the premium sector, 0.3 0 delivering 60% of the dollars.” a a k y i y i A a ar al nd an str UK US m rw str m rla What’s clear here is that premium chocolate Au en er No Au tze D G i Sw purchases have become, as Linemayr says, “a daily affordable luxury,” which encompasses self-reward as Source: Lindt USA well as sharing. Currently, in the food, drug store chain and mass consuming nations, beginning with Switzerland at 23.7 lbs. and merchandiser segments, premium chocolate purchases account ending with Australia at 13.1 lbs., had much larger premium for about 9.8% of all dollars spent. Nevertheless, it drives nearly chocolate consumption rates, from 4.3 lbs. (Switzerland) to 1.6 twice as much of the growth, nearly 17%. (Australia) lbs. Consequently, despite the Great Recession, premium chocoTo boost premium’s share with the U.S. marketplace, late — albeit buffeted by the economic storm — still posted “Sustainable, successful premium chocolate has to create a solid gains, Lindt’s ceo emphasized. Moreover, it’s projected to greater value… by taste and texture, packaging, image and continue growing. perception and communication,” Linemayr asserted. “ It’s not According to Packaged Facts, premium chocolate category just about a higher price point.” will grow at an annual rate of 5.3% between 2009 and 2014. Lindt Consequently, Linemayer foresees not only further growth USA, [as well as its sister company, Ghirardelli Chocolate (see in the premium chocolate category, but also several trends to pages 16-22)], have remained true to its “DNA,” which is a long further evolve and affect the segment. He cited craft chocolate and storied heritage involving creating and perfecting premium making as well as continued interest in savory and exotic flavors chocolate, Linemayr said. as influences within the premium sector. Such a corporate culture is critical to being successful in Linemayr also cited high-cocoa content products and the category because consumers tend to be very personal and organic/Fair Trade chocolates as growing in popularity. adamant about premium preferences. “Look for more upscale chocolate bars, specially shaped “Word-of-mouth is a powerful driver of luxury purchases moulded pieces, exotic chocolate delivery methods and extreme because shoppers trust their friends, family and even strangers milk chocolate products,” he told the audience. online to give them product recommendations far more than Acknowledging that not every novel idea gains acceptance they trust advertising messages,” he said. in the marketplace, such as the “salt-n-pepper” concept Linemayr then showed a graph that detailed per capita he championed in the 1990s, there still remained plenty of consumption of chocolate and premium chocolate throughout opportunity for premium chocolate in the United States. the major global markets. The United States stood at 11.3 lbs. per “Life’s too short for ordinary chocolate,” Linemayr reminded capita, with premium a mere 0.3 lbs. All of the major chocolate the audience. 10 CANDY INDUSTRY May 2011

www.candyindustry.com

News & Analysis

‘Candy School’ undergoes reorganization

A

s it approaches 50 years of teaching confectionery skills to the industry, The University of Wisconsin at Madison’s “Candy School,” is getting an organizational facelift. Formerly headed by the National Confectioners Association (NCA), the Residence Course in Confectionery Technology now will be run by a newly formed Confection Education Advisory Board (CEAD), explained Patrick Huffman, the board’s coordinator and president and ceo of Warrell Corp. The Board still will include representation from the NCA, but also will include the

American Association of Candy Technologists, the PMCA and the Retail Confectioners International. The groups will work in conjunction with Richard Hartel and the Food Science Department of the University of Wisconsin at Madison to offer the course. Huffman said the change is a result of the NCA evolving its focus as part of a new strategic plan. “They could not devote all the resources,” he said. This summer’s course will be offered as planned, but the board is seeking donations. To date, Huffman said CEAD has

Barry Callebaut launches Asian agronomic research project

B

arry Callebaut has launched a new research program in Malaysia, which will include experimental plots on an existing cocoa plantation. The cocoa and chocolate products manufacturer says the project is aimed at developing new, sustainable cocoa cultivation techniques, with a specific eye toward issues relevant to the Asian region. “Securing the future of the cocoa industry demands that we find more sustainable cultivation methods now,” says Hans Vriens, chief innovation officer at Barry Callebaut. “This important program is proving key to our overarching goal of boosting the viability of cocoa production by improving both quality and productivity and, by doing 12 CANDY INDUSTRY May 2011

raised $45,000 in pledges through industry associations and companies. However, the group is seeking more money so they can provide an additional university staff member as well as add equipment to improve the “hands-on” portion of the curriculum. The Candy School started 48 years ago and is held annually each summer. It’s a survey course that teaches the science and techniques of candy making. For more information or to donate, contact Patrick Huffman, the advisory board coordinator, at 717-920-5941 or [email protected].

It’s ofÀcial for Royal Duyvis Wiener B.V.

so, increasing incomes for local farmers and their communities.” Mirjam van Dijk, managing director for Royal Duyvis Wiener B.V., signs the declaration bestowing Royal designation for the company. Trials will Photo by Bordes FotograÀe. be conducted under a variety of conditions in both new and existing achieve “zero-defect” status. plantations. Preparations are already underway Several agricultural techniques and for the rehabilitation and planting of good agriculture practices (GAP) will the experimental plots, and the first be tested, including new pruning and preliminary results are expected in grafting techniques, the use of organic June 2012. fertilizers, other organic cultivation The research program is being techniques and agro-forestry principles. conducted in collaboration with the A further area of focus will Malaysian company Kuala Lumpur be improved post-harvest cocoa Kepong Berhad. treatment techniques to improve For more information on Barry Malaysian cocoa bean quality to Callebaut, visit www.barry-callebaut.com. www.candyindustry.com

Manufacturer ProÀle

Marty Thompson, Ghirardelli’s new president and ceo, offers up a hot fudge sundae as well as several chocolates at the company’s ice cream and retail shop in Ghirardelli Square, San Francisco.

Premium

As one of the leaders in the premium chocolate segment, Ghirardelli Chocolate Co. looks to expand the category with innovative products and marketing support.

By Bernard Pacyniak

“I

n case you haven’t noticed, premium chocolate’s back. In fact, it never went away, points out Marty Thompson, Ghirardelli’s recently appointed president and ceo. True, there was a shakeout following the recession, but category leaders, such as Ghirardelli, never wavered. Rather, sales for the company grew. Last year, the company posted a 13.4% gain. From 2005 through 2010, company sales shot up 75%. Currently, grocery sales are tracking 12% higher year-to-date. National accounts, which include mass merchandisers, drug store chains and club stores are delivering double-digit growth as well. Thompson attributes such strong sales gains to several factors, one key being the company’s commitment to the category and its insistence on delivering consistent quality while serving up innovations in product launches, operational improvements and merchandising/marketing support.

Another key is Ghirardelli’s employees – “the skills and passion of this team is incredible,” he says. What’s even more exciting for Thompson is that there’s plenty of room for additional growth in the segment. www.candyindustry.com

Ghirardelli Chocolate Co.’s management team: Standing (l. to r.): Martin Hug, cfo; Marty Thompson, president and ceo; Steve Genzoli, v.p. - R&D/QA. Seated: Mona Maher, v.p. - marketing; and John Dodge, v.p. - operations.

“The premium chocolate category in the United States accounts for 12% of all chocolate confection sales,” he says. “When you look at Canada, it’s 25%. Premium chocolate in the EU makes up 33-35% of the chocolate category.” Given those statistics, it’s clear that there’s plenty of opportunity for the premium chocolate segment in the United States. It’s also clear to Thompson and his management staff that Ghirardelli’s mission involves leading the category to new levels of consumer acceptance. Noting that the premium chocolate category has undergone a shakeout since the explosive years of 2006-2008, the new ceo points out that consumers still appreciate true premium experiences. “Quality is part of our DNA; it’s part of our culture,” he adds. “It’s evident that the consumer ‘gets’ quality. Our job is to deliver that to consumers, customers.” Chocolate companies that jumped in the premium segment but failed to deliver a true premium experience are no longer there. “Those SKU’s are gone,” Thompson points out. In response, Ghirardelli has focused on ramping up its stable of premium products while simultaneously introducing category innovations that consumers can identify with and appreciate. Thompson quickly rattles off several milestones to illustrate his point: the launch of stand-up bags; the introduction of cacao percentages on the labels of chocolate bags in 2005, a first for the segment; the introduction of the Intense Dark Chocolate line in 2006; establishment of a merchandising team

in 2008; and the launch of Intense Dark Chocolate Sea Salt Soiree and Hazelnut Heaven in 2011. There’s more to come, he asserts. At the end of this year and early next year, Ghirardelli will introduce two new trufflefilled recipes in the Ghirardelli Squares line — a milk chocolate piece with a dark chocolate center and a dark chocolate piece with a milk chocolate filling. As with all its product launches, the company first conducted extensive consumer research to determine acceptance.

At a Glance Ghirardelli Headquarters: San Leandro, Calif. Employees: 800 Sales: $320 million (Candy Industry estimate) Products: Moulded chocolate items (pieces, bars); baking chips Brands: Ghirardelli, Squares, Intense Dark, Luxe Milk Plant: 272,000 sq. ft.; six lines (three moulding; three chip depositing lines) Output: 29,000 annual tons Management team: Marty Thompson, president & ceo; Steve Genzoli, v.p. – R&D/QA; Mona Maher, v.p. – marketing; John Dodge, v.p. – operations; Martin Hug, cfo; Yvo Smit, v.p. - restaurant & retail.

May 2011 CANDY INDUSTRY 17

Manufacturer ProÀle

“We typically test about 150 consumers to see whether a flavor concept [such as Sea Salt Soiree] scores well,” explains Mona Maher, v.p. of marketing. “In this case, not only did the idea score very, very high, but the product exceeded their expectations; the flavors delighted them.” Consumer attitudes and insights play a key role in directing Ghirardelli’s R&D efforts as well as in guiding Nearly 30% of incoming cocoa beans are rejected by the company because they don’t meet quality and/or Áavor proÀles. Vicki Wong, senior food technologist, tempers 72% chocolate in preparation for operational and logistical making samples as Steve Genzoli, v.p. - R&D/QA looks on. Cynthia Tjhia, R&D technologist, prepares a investments. Moreover, new Áavor prototype for sensory testing. it’s a critical component in spearheading the company’s ultimate goal — making Ghisurprising. Nevertheless, it’s still “We’ve made changes in our recipes, rardelli the premium chocolate company very American in spirit, having been but they’ve been made to improve the in the United States. founded in San Francisco by Italian born flavor profi les, improve the quality of Thus, when a consumer survey Gold Rush fortune hunter Domingo the product,” he says. “For example, reveals that 69% of all consumers agreed Ghirardelli in 1852. although we are true to the roots of the that the Ghirardelli brand is one they can As Steve Genzoli, v.p. – R&D/QA, recipes, we’ve increased cocoa butter always rely on for quality — the highest explains, “Our chocolates are crafted content as well as milk fat content to percentage amongst all other premium in an Italian/Swiss style, which means create better tasting products and to brands — that kind of response provides particle size is in the 16-18 micron improve the melting profi le.” confirmation of the company’s “uncomrange, the products contain high levels The push toward continuous improvepromising” stance on quality. of cocoa butter and generally less sugar ment begins at the very source — cocoa That same survey of more than 1,000 as compared to the American chocolate beans — which come primarily from West consumers also shows that consumers products we all grew up with.” Africa and South America. Nearly 30% of agree that Ghirardelli delivers value And while the company recognizes all beans offered to the company’s headmore than any other premium brand. the importance of tradition and quarters and manufacturing facility in Given the company’s Swiss parentage heritage, it’s even more focused on San Leandro, Calif., are rejected, however. — Ghirardelli is a subsidiary of Lindt quality, consistency and continuous “We do reject a large percentage of & Sprüngli AG — that shouldn’t be improvement than on history. the cocoa beans that are offered to us

Jan Gucwa, production supervisor, checks on the Aasted tempering unit that pumps chocolate to the Bindler moulding line. Kim Lewis, production supervisor, discusses with John Dodge, v.p. - operations, the speciÀc capabilities of the Bindler line, which can handle 22-25 moulds per minute.

18 CANDY INDUSTRY May 2011

www.candyindustry.com

During the past three to four years, Ghirardelli Chocolate Co. has spent about $8 million annually on improving efÀciency and quality at the 272,000-sq.-ft. plant.

because they simply do not have the flavor profi le we demand” Genzoli says. Those profi les take on additional importance as the company blends the beans to create its distinctive chocolate flavor combination. “With blends, you can make a more sophisticated chocolate as opposed to using single origins, which can be monotone in nature,” he says. “With blends, we can extract certain characteristics to deliver a more complex flavor profi le.” And increased sophistication is what the American consumer wants, at least in the premium chocolate category, asserts Maher. Take for example that two of three of Ghirardelli’s top selling items in the grocery segment involve dark chocolate: 60% Dark Squares Chocolate in standup bags and the 72% Intense Dark Chocolate bar. Ghirardelli’s success in the dark chocolate arena within the premium chocolate segment can be traced to the company’s total involvement in the process, from sourcing and roasting beans to refining and conching them. “For all of our chocolate products, it’s very important for us to be able to control quality at every single step in the cocoa to chocolate process,” says John Dodge, v.p. – operations. He underscores the fact www.candyindustry.com

that Ghirardelli has “phenomenal assets” regarding cocoa bean processing and chocolate production. “The Ghirardelli factory is full of very modern and well-maintained highspeed equipment.” The 272,000-sq.-ft. plant, which employs 200 production workers, features a Barth roasting system, eight Buhler refiners and five Frisse as well as two Petzholdt conches. As Genzoli points out, “Having the know-how of roasting is key to flavor development. It’s something we simply must control. Most of the major chocolate players in the United States outsource their roasting.” In chocolate processing, there are three chocolate moulding lines (all Bindler) and three chocolate chip depositing lines (two National and one Aasted). The moulding lines — depending upon the product being made — feed hi-speed ACMA flow wrappers rated at 1,000 pieces per minute or Bosch Sig bar wrappers operating at 140 – 160 bars per minute. The chocolate chip lines feed either Triangle or Eagle bagging systems, the units ranging between 40 – 50 bags per minute. At the moment, Dodge is overseeing a configuration change to one of the

Bindler lines originally designed to do both Squares pieces and bars. “We’re going to dedicate the line to Squares production, which not only involves reconfiguring the existing wrapping assets, but also modifying the moulding line itself,” he says. As a result of the changes, we’ll improve changeover times and reduce waste levels.” Those improvements stem from the company embracing a continuous improvement philosophy, one that seeks to combine elements of Kaizen and lean manufacturing. “Our focus is to be highly efficient while simultaneously improving quality,” Genzoli adds. Another area in which the company looks to implement change is food safety. At a recent meeting in Switzerland, the Lindt Group committed the organization to implementing FSSC 22000, which is recognized under the Global Food Safety Initiative (GFSI). “Our first step is to do a gap analysis of our current quality systems, which we believe are already well-developed,” Genzoli says. “From that gap analysis, we will chart a course for certification. Our goal has always been to continuously improve our quality and we see this commitment towards FSSC 22000 standards as a vehicle to help challenge us. We don’t believe the conversion will be an enormous undertaking, since we already have several unannounced audits as well as customer audits throughout the year. Nevertheless, those are just snapshot approaches versus a more comprehensive system approach which we’re looking to implement.” The price tag behind such improvements isn’t inexpensive. For the last three to four years, annual capital expenditures have totaled $8 million, says Dodge. They are part and parcel, however, of an ambitious goal, namely becoming the leading premium chocolate company in the United States. Consider the time and effort spent on developing the Intense Dark Sea Salt Soiree, a dark chocolate recipe featuring sea salt and almonds as well as soon-to-be launched truffle-fi lled Squares chocolates. May 2011 CANDY INDUSTRY 19

Manufacturer ProÀle

Mona Maher, v.p. - marketing, says the company conducts extensive consumer research regarding new product introductions. It also does heavy product sampling at all of its 16 retail stores (Ghirardelli Square shop pictured), giving out Squares chocolates as part of the chocolate experience.

“Most people think that sea salt is a fairly common ingredient,” explains Genzoli. “They fail to realize that each sea salt has different flavor characteristics, depending where it is sourced. Then there’s the particle size, which also plays a role. “On the almond side, we were also very particular about how the California almonds were roasted. All in all, it took a year to develop a bar we were happy with it.” With the truffle-filled recipes, the hurdles were of a different nature. “This is the fi rst time we’ll be depositing a fat-based fi lling as opposed to a water-based fi lling on our lines,” he continues. “Because these fi llings have a complex fat matrix, they require special tempering.” Nothing insurmountable, but certainly a learning curve for operators used to water-based fillings. Ghirardelli’s line operators aren’t the only ones faced with learnings on the company’s journey toward becoming America’s leading premium chocolate supplier though. Consumers are in need of being reminded who Ghirardelli is. “We have to let consumers know we are in the business, whether it’s at the shelf, at the point of sale or during the season,” says Thompson. One of those ways is through advertising and promotions. Over the last three 20 CANDY INDUSTRY May 2011

years, the company has more than doubled its marketing support with plans to invest more than $25 million in 2011. Earlier this quarter, the company launched a new 30-second spot dubbed Rendezvous, which shows a woman in her home office enjoying a well-deserved break by having a Ghirardelli Squares chocolate. “Our target consumer is a female, aged 25-54,” explains Maher. “She’s what we call our ‘Leading Lady,’ a woman who’s either a mom or a professional [or both] that’s juggling several things in her life. This commercial emphasizes the everyday reward nature of premium chocolate.” Another way Ghirardelli seeks to remind consumers of the premium nature of its products is through sampling. Anyone who’s visited Ghirardelli Square and the company’s retail shop knows about the sampling program — all visitors are given a Squares chocolate as part of the experience, one that encompasses not only offering a broad array of everyday and gift chocolate items, but also an opportunity to sit down and enjoy a menu featuring ice cream, sundaes, coffee or hot chocolate. Currently, the company has 16 ice cream and retail shops and plans to open two more this year, a move that underscores its goal to touch the consumer in a different manner.

In addition, the company will launch a promotion dubbed Pleasure Squared, which asks consumers to share their moments of pleasure consuming Ghirardelli chocolates. “We plan to distribute 1.5 million samples using street teams in metro areas and also locations near top retailers,” Maher adds. “We want to integrate premium chocolate into their life.” A classic way of doing so, of course, is during seasonal occasions. Here, Ghirardelli has truly connected with the American consumer with its Peppermint Bark offering. Launched in 2003, the Christmas-themed flavor combination has become a “hero” for the company’s seasonal sales. In conjunction with its philosophy of growing the category, the company will be releasing a new Peppermint Bark television commercial this season. Work has also commenced on Easter-related products. As Thompson points out, premium chocolate products account for 15% of all Christmas and Valentine’s Day sales. Premium chocolate items, however, only represent 5% of Easter purchases. “There’s plenty of white space there,” he says. “We want to take that season to another level.” An example of Ghirardelli’s ability to raise a segment or category to another www.candyindustry.com

Manufacturer ProÀle

level can be seen in the both the baking ingredient and foodservice sectors. “We are the No. 2 supplier of baking chocolate in America,” Thompson says. “We’re the No. 1 supplier of premium chocolate chips, with more than a 13 share of the overall baking chocolate category.” Ghirardelli also is working hard with retailers so they understand how to man-

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22 CANDY INDUSTRY May 2011

ne: ProSweets Colog Running four days ISM concur rently with

age the premium chocolate category. Patrick High, director of grocery sales, points out that with the departure of many of the major chocolate manufacturers, Ghirardelli has sought to fill the void as a premium category captain. “We are experts in premium chocolate,” he says. “We have tremendous information regarding consumer insights, category data, tool kits, Nielsen information, consumer decision trees and more. And, because of our parent Lindt, we also have global insights, which allow us to follow what’s happening in Europe and translate that into learnings here. Steve Blair, director of national accounts, echoes High’s comments. He points out that the company created an oversight/analytics group two years ago, which provides the support necessary to further grow the premium category. “Everyone understands the opportunity in the United States, the fact that the premium chocolate category is underdeveloped,” he says. “We’re investing in growing premium because it offers retailers a higher dollar ring, higher margins and a diversified consumer base. It’s a right to win.” To showcase its commitment, Ghirardelli is working 18 months out on seasonal programs with some major accounts. “That’s typically unheard of with companies our size,” Blair says. “We may have only a 2.3 share of the chocolate market, but we’re behaving like a 30-share company in what we offer our customers.” In the end, the chocolate premium category offers up both consumers and customers a tempting invitation: For consumers, the satisfaction of self-reward with an extremely good tasting and pleasurable product; for retailers, more pennies on the dollar and accelerated growth. On Ghirardelli’s end, the company wants to ensure everyone gets to the party and enjoys the opportunity to the fullest. After all, as its motto says, it simply wants to provide everyone with “moments of timeless pleasure” through premium chocolate. Moreover, it’s working. www.candyindustry.com

Special

REPORT

Sip and Savor Ghirardelli Chocolate Co.’s Intense Dark line of chocolates pairs up with a broad range of wines as the company’s chocolatier and wine expert, Kevin Tamaki, and Candy Industry’s staff reveal.

“There’s nothing better than a good friend, except a good friend with chocolate.” Linda Grayson

I

magine a good friend with wine and chocolate. Is there any better way to double one’s pleasure? As cited earlier in our first wine pairing article (November 2010), more and more chocolate makers and consumers are finding the pleasures of both multiplied when combined. In this instance, Ghirardelli Chocolate Co. teamed up with members of Candy Industry’s staff to take readers on an intensely flavorful journey. The trip begins with Ghirardelli’s line of Intense Dark chocolates, an all-natural line of dark chocolates featuring different cacao contents as well as a mix of wonderful inclusions. Kevin Tamaki, Ghirardelli’s chocolatier who’s also worked at wineries for nearly a decade, worked with panels in Prior to joining Ghirardelli as a pairing not only wine but “nibbles” with the chocolate to further develop tasting adventures. chocolatier, Kevin Tamaki spent nearly a decade with several The rule of thumb when sampling wines is to start with the lightest and end with the heaviest. wineries in Northern California. Naturally, there are always exceptions to the rule, especially when doing tastings. Another good tip involving sampling wines is to let the wine breathe. Thus, tasters should give the glass a swirl. Often, a thin film will show up on the glass, known as “legs” in wine circles. Wines with “legs” have body to them. After swirling, a good healthy sniff of the wine’s aromas is paramount. Here, tasters can savor the essences lingering in the wine. Prior to swallowing, take in some air and then swish the wine inside the mouth back and forth to ensure a full explosion of all the wine’s characteristics. Enjoy the moment. Think of the wine’s taste progression, the first encounter, the lingering middle and the finish. Candy Industry, following general recommendations from Ghirardelli Chocolate, chose the wines for pairing with the company’s Intense Dark line. Chocolatier Kevin Tamaki chose the same wines and provides his comments alongside Candy Industry’s staff as a comparative review of the pairings.

Hazelnut Heaven

2008 Murphy Goode Chardonnay

Deep roasted hazelnuts perfectly complement this sweeter dark chocolate, adding a delicate crunch to the surrounding velvety smooth dark chocolate. The mouth-watering aroma of intense chocolate shines through with bright notes reminiscent of ripe berries, and Ànishes in the rich Áavor and texture of premium Ànely chopped hazelnuts.

The aromas and Áavors of red apple, pear and tropical fruits have streaks of lemon crème with nice minerality and hints of vanilla. Kevin Tamaki: Vanilla notes in the wine helps create a sweet impression that pairs well with the sweet chocolate and the roast notes of the hazelnuts. The acidity in the wine helps clear the palate, leaving it ready for more. Candy Industry: Wine’s acidic aftertaste accentuates the hazelnuts; sweetness of chocolate cuts bitterness of the wine; oakiness pairs well with hazelnuts.

24 CANDY INDUSTRY May 2011

www.candyindustry.com

Sea Salt Soiree

2008 Edmeades Zinfandel

This slightly sweeter dark chocolate is blended with coarse crystals of sea salt, delivering savory peaks of saltiness. Slow-roasted almonds add a familiar nutty texture, completing the symphony of salty and sweet Áavors that come together as the perfect everyday indulgence.

The 2008 Edmeades Mendocino ZinÀndel’s tannins are soft and supple, the cherry fruit is vivacious, and the addition of Petite Sirah and Syrah adds a nice rural feel with earthy notes and some nice structure. Kevin Tamaki: The round, soft character of the wine works with the sweet-salty play of the chocolate. Candy Industry: Interesting combination, combining salt and pepper flavors. Chocolate brings out cherry flavors in wine. The pair, together, is chewy and satisfying; perfect marriage.

Toffee Interlude

Alvear Cream Montilla

This slightly sweeter dark chocolate is blended with abundant crunchy toffee and caramelized almonds, both adding buttery, rich caramel notes and Áavor, as well as textural highlights. With a seductive, yet soothing aroma, this bar has a complex texture and blends the perfect balance of sweet and salty Áavors. Kevin Tamaki: This wine with its sweet, nutty flavors should work very well with the sweet, caramel notes of the toffee and caramelized almonds; accenting the nuttiness and brown notes of the bar. Candy Industry: Sherry brings out the salt in the toffee. Dessert pairing works well; compliments the sweet nuttiness of chocolate.

www.candyindustry.com

This cream sherry has a deep walnut color with enticing aromas of caramel, roasted nuts and vanilla. The palate is sweet, balanced, and Áat-out delicious.

86% Midnight Reverie

2009 Barnard GrifÀn Syrah

This deep, full-bodied Áavor is noticeable up front and even throughout with hints of dark cherries, dried plums and a roasted Áavor from the high cacao content. The supremely smooth texture has a Àne, crisp snap with overall round, warm chocolate notes that linger for a lasting, enchanting Ànish.

Stylish and fruity, offering a stunning array of dark berry and thickly layered plum Áavors. Hints of pomegranate and black licorice chime in on the long, satisfying Ànish. Kevin Tamaki: The full-bodied, round, dark berry notes of the Syrah should bring out the red cherry notes of the chocolate. The tannin level of the wine should stand up to the high cacao content of the chocolate. Candy Industry: Blackberry and pepper notes of the wine help smooth out high cocoa content of the chocolate. Chocolates balances out the palette, resulting in a smooth finish. Nice contrast.

60% Evening Dream

2007 Salviano Vendemmia

Milder, perfectly balanced chocolate notes have ripe red fruit Áavors and lots of character creating an impeccable 60% cacao. Light, yet vibrant chocolate notes shine through this creamy dark chocolate with exquisitely smooth texture and creamy mouthfeel.

Very concentrated, elegant and subtle to smelling, full and intense, with an excellent bouquet that comes from both pure aromas of the grapes and particular notes appointed by development of noble rot. Aromatic and acidic freshness, which makes the wine pleasant and inviting. Candy Industry: The chocolate balances out some of the overly sweet edges off the wine. Sweet pairing detracts from both the wine and the chocolate.

72% Twilight Delight

2008 Liberty School Cabernet Sauvignon

This slow-melting, pure dark chocolate is highly aromatic, with mocha, blackberry and dark chocolate notes throughout. With 72% cacao, the intense chocolate Áavor is highlighted by the silky smooth texture and creamy mouthfeel. This sensuous chocolate has a long Ànish and delightful, lingering Áavor.

The 2008 Liberty School Cabernet Sauvignon offers up-front aromas of ripe red fruit, followed by similar vibrant and rich berry Áavors. Kevin Tamaki: Maybe too mellow of a cabebernet to pair with the 72% cacao. May work better with the 60% Evening Dream with less cacao and more sweetness. Candy Industry: Chocolate brings out very floral, even perfumery elements in the wine. Interestingly, wine seems to introduce tannins into the chocolate. Perfect balance of dark and sweetness. May 2011 CANDY INDUSTRY 25

Candy Maker SNAPSHOT

Koppers remains ‘customer-centric’ Third-generation candy maker Leslye Alexander says success revolves around her customers. By Pat Magee

W

hile preparing for the upcoming Sweets & Snacks Expo, May 23-25, Chicago, Leslye Alexander, vice president of New York Citybased Koppers Chocolate, emphasized that the company’s success stems from focusing on its customers. She says the company exhibits at both Fancy Food Shows, the Sweets & Snacks Expo, the Philadelphia Candy shows, and at ISM every other year. “I’m very interested in the retailers, and hearing what the buyers say,” Alexander explains. “For example, one retailer [at last January’s Winter Fancy -Leslye Food Show] said it seems like ‘everything’s for Whole Foods’, which is one side of the spectrum,” she relates. On the other hand,” Alexander continues, “I was very happy to see many new independent retailers visit our booth; I think it is a barometer of the economy coming back. “Personally, I think small independents are the backbone of the economy,” she says. “They are willing to test the market with new and innovative products and can purchase from smaller

manufacturers, which sets them apart from the big box stores.” A third-generation owner, Alexander says Koppers was founded in 1937. She says her mentor in the business was “definitely my father.” “I always worked at Koppers one way or another,” she says. “I came to the office

Alexander says her father taught her to love the business and love life. “Unfortunately,” she adds, “I did not have many female executives to learn from coming up the ranks.” But, as Alexander explains, “I have, of course, matured and the industry and world have changed. The point is to love what you do, and know who you are. If you do something with passion and are a good person, the rest will just happen. That is my approach to business and to life.” So what’s a typical day at Koppers for Alexander? Well, it “never really is typical,” she says. “And if it starts to get that way Alexander, v.p., Koppers Chocolate [typical], I find myself back in the factory or candy often with my grandfather. I don’t know kitchens making chocolate. Or even in the what was more important to me, the packing departments.” work,” she ponders, “or going to lunch Beyond business, her “latest obsession with my grandfather and then my father.” is my little puppy Olivia. I never thought Although Alexander says she “never I would get so attached to a little white had any intention of going in the family puffy animal, but she is so funny and business,” her friends later told her they having a dog in New York is a whole social “always knew” that’s what she would do. scene at the dog parks.” In fact, she started more than 20 years Koppers Chocolate offers more than 400 ago “when the bookkeeper was away, products ranging from traditional panned just to fill in.” As she gradually developed coated almonds to sparkly seashells, dazzle her work — and management style — malted milk balls to absinthe cordials.

“Most of the ideas we come up with are organic in nature. When I am cooking dinner, or going out to eat, I am very aware of Áavor combinations; and always wonder how they will work with sweets.”

26 CANDY INDUSTRY May 2011

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“We have savories ranging from curry, cayenne, sage and more,” adds Alexander. “Most of the ideas we come up with are organic in nature. When I am cooking dinner, or going out to eat, I am very aware of flavor combinations; and always wonder how they will work with sweets. There have been a number of failures; the most memorable was chocolate-covered cornichons [pickles]. “In some ways we are different from other manufacturers,” she says, adding, “Our goals really never change. We don’t want to be everything to everybody. We want to make the best products, come up with the newest ideas and work with great customers.” Alexander says price is the biggest challenge, and that with the cost of commodities, ingredients and general expenses, it is hard to keep prices down. “Our challenge remains the economy,” she says. “If the retailers stay in business, our business is strong.” For more information, please visit www.kopperschocolates.com.

Leslye Alexander (facing camera), v.p. of New York City-based Koppers Chocolates, at last year’s Sweets & Snacks Expo in Chicago.

ES^OQYbVSV]caS PSQOcaS]c`ÌOd]`a ^OQYO^c\QV Whatever the candy craving – sweet cherry or sour citrus, ropes or bites or twists, traditional licorice or super-sour apple – American Licorice delivers. And we deliver our crowd-pleasing flavors in every package imaginable, from theater boxes and peg bags to count goods and counter displays. American Licorice – a flavor for every craving, a package for every purpose.

AmericanLicorice.com Sweets & Snacks Expo Booth #1715

28 CANDY INDUSTRY May 2011

www.candyindustry.com

Sweet TALK

It’s beginning to look a lot like Expo Sweets and Snacks Expo 2011 promises to be full of treats.

By Crystal Lindell Associate Editor

R

eading e-mails about candy, seeing pictures of candy and doing phone interviews about candy is sweet and all, but candy, like a boyfriend, is best enjoyed in person. That’s why I’m positively giddy about the upcoming Sweets and Snacks Expo, May 24-26, at McCormick Place in Chicago. The National Confectioners Association expects nearly 500 companies will be showcasing their confectionery and snack products during the Expo, and visions of sugar plums already are dancing in my head. Aside from all that in-person candy, I’m also genuinely looking forward to meeting the industry insiders who will no doubt be among the more than “14,000 qualified confectionery and snack professionals” slated to attend. I’ve been in contact with many of you since starting here, and finally getting to shake your hands will be a treat. I’ll be making the rounds myself, but our magazine also is going to have larger booth this year, RC2 RETAIL CONFECTIONER May 2011

and we’d love for you to stop by and visit! Editor-in-Chief Bernie Pacyniak and I will be on hand, and he’s particularly excited that we’re going to feature a chocolate kettle at our booth. The Godiva-sponsored creation is, of course, tied to our annual Kettle Awards, May 25, which will be held at the Union League of Chicago. The event has been described as the “Oscars” of the candy world, which obviously means it’s where all the cool people will be on Wednesday night. For those who simply cannot wait to get a taste of the show, we have a extensive nine-page preview section in this issue, which spotlights new products set to debut at the Expo. You can blame my political science bachelor’s degree for the fact that I’m particularly excited about the PEZ Presidents of the United States, which feature (maybe obviously?) presidents’ heads on top of PEZ dispensers. I get the urge to write a 10-page report about the foundations of democracy just thinking about them.

Meanwhile, I’m guessing the Gamer Grub by Gamer Grub — a “delicious performance snack packed with essential vitamins and neurotransmitters to keep you focused and quick” — will be just what I need to finally beat Mario Kart on Wii. And, I’m hopeful that the Zips Energy Sunflower Seeds by Morris Products, will finally offer a perfect combination of two of my favorite things — salt and caffeine. The preview section also features a slew of new products in the category I love most — chocolate. The Dark Chocolate/ Italian Chili Pepper by Torn Ranch, Inc., and the Deep Dish Brownies by Sanders have definitely gotten my attention. You’ll no doubt notice the American Idol theme we used to tie the section together, and I have to thank designer Sarah Zagacki for creating such a fun cover. It makes me want to go to Hollywood just looking at it. Fortunately for me, I get to go somewhere better — Sweets and Snacks Expo, here I come! www.retailconfectioner.com

‵⁡ ⁗‒⁥⁗⁗‒⁡⁧⁤‒⁗⁠⁦⁛⁤⁗‒⁞⁛⁠⁗‟⁧⁢ ⁛⁠⁕⁞⁧⁖⁛⁠⁙‒⁡⁧⁤‒⁀‷⁉‒⁛⁦⁗ ⁥‒⁓⁦‒

New Products

Cupcake Bites Peanut Butter Poppins

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

The new Brach’s Peanut Butter Poppins are bite-sized pieces of peanut butter wrapped in 100% milk chocolate. They’re part of a push by Brach’s to introduce a new and improved product line, which also features Madarin Orange Slices with real fruit juice, and sugar-free Lemon Drops. All of the company’s chocolate candies also feature the new 100% milk chocolate, giving them a “richer, creamier flavor.” Ingredients: (Peanut Butter Poppins) Milk chocolate (sugar, cocoa butter, whole milk, chocolate liquor, lactose, soy lecithin, butter oil, salt, vanillin, ethyl vanillin), peanut butter center (sugar, palm kernel oil, partially defatted peanut flour, peanuts, nonfat dry milk solids, dextrose, salt, soy lecithin), sugar, modified food starch (corn), gum arabic, corn syrup, coconut oil, confectioner’s glaze. Made on equipment that processes milk, wheat, peanuts, tree nuts and soy. S.R.P.: (hanging bag) $2.29 (laydown bag) $3.49

Taste of Nature, Inc, Santa Monica, Calif. www.candyasap.com (310) 396-433

A new candy promises the fun of dessert in a bit-sized treat. Cupcake Bites feature a cupcake center covered in a coating of frosting and topped off with multi-color sprinkles. The bites are a play on Taste of Nature’s Cookie Dough Bites candies. Ingredients: White birthday cake (sugar, sugar, wheat flour, partially hydrogenated palm kernel oil, glycerine, high fructose corn syrup, palm oil, natural flavors, salt soy lecithin, xanthan gum, sodium bicarbonate), white kreemy coating (sugar, partially hydrogenated palm kernel oil, nonfat milk powder, soy lecithin (added as an emuslifier), monoglycerides, artificial color [titanium dioxide], artificial flavor), rainbow decorettes (sugar, corn startch, partially hydrogenated vegetable oil [cottonseed and/or soybean], soy lecithin, dextrin, confectioner’s glaze, red 40 lake, yellow 5 lake, yellow 6 lake, natural and artificial flavor, blue 1 lake, carnauba wax, red 3, blue 1, red 40]. Product is packaged in a facility that also packages products containing peanuts and other nuts, milk solids, eggs, wheat and soy protein. S.R.P.: (3.1-oz.) $1.29

Justin’s Peanut Butter Cups Justin’s, Boulder, Colo. www.justinsnutbutter.com (303) 449-9559

Justin’s new Peanut Butter Cups are tailor made for the natural food lover. Both the dark chocolate and milk chocolate varieties are made with organic, Fair Trade milk, as well as organic peanut butter. The cups also feature organic, Fair Trade Belgian chocolate. The company also buys as much as possible locally, and works to mitigate their environmental impact on every aspect of their business. Ingredients: (Dark chocolate peanut butter cups) (Dark chocolate peanut butter cups) organic dark chocolate (organic evaporated cane sugar, organic chocolate liquor*, organic cocoa butter*, organic soy lecithin, organic vanilla), organic peanut butter (organic dry roasted peanuts, organic palm fruit oil), organic evaporated cane sugar, organic cocoa butter, organic vanilla flavor, sea salt. S.R.P.: (2-cup pack) $1.79 RC6 RETAIL CONFECTIONER May 2011

www.retailconfectioner.com

Jelly Belly,® the Jelly Belly® logo and the e images of the Jelly Belly® Belly jelly beans are all registered trademarks tradem of Jelly Belly Candy Company. ®, © 2011 Jelly Belly Candy Compan p y, Fairfield, CA 94533 USA.

Life in the Fast Lane Introducing the new, high-impact count goods bag from Jelly Belly® Candy Company. This popular 1.45 oz bag, merchandised in a front-end friendly caddy, is already a top seller. Featuring Jelly Belly’s colorful 3D beans and glossy packaging, our latest product is quickly moving off shelves nationwide. Order today and experience life in the fast lane! Contact us today • 800.323.9380 • JellyBelly.com Visit us at Sweets & Snacks Expo booth #831 Kosher Certified

New Products

Editor’s Choice Jones Carbonated Candy Cherry Cola Big Sky Brands, Mississauga, Ont., Canada www.bigskybrands.com (416) 599-5415 ext. 200 The new naturally flavored Cherry Cola carbonated candy by Jones tastes like a piece of soda in your mouth. They come in a small tin that makes it easy to eat just a few and then save the rest for later or share with friends. The new flavor is part of the company’s overall revamp to its carbonated candies, which are now all made with pure cane sugar, and all-natural flavors. The traditional flavors are fufu berry, green apple, m.f. grape and berry lemonade, and in addition to the new cherry cola flavor they’ve also added a new crushed melon flavor. Ingredients: Pure cane sugar, citric acid, sodium bicarbonate, malic acid, natural flavor, calcium stearate, colors (blue #1 lake, red #40 lake, yellow #5 and #6 lake). S.R.P.: $1.49-$1.99 — Crystal Lindell

KUDOS Milk Chocolate Granola Bar with Dove Milk Chocolate Mars Chocolate North America, Hackettstown, N.J. www.mars.com (800) 627-7852

Lovers of Dove chocolates soon will be able to “take a moment” with a granola bar. New KUDOS with Dove Chocolate Drizzle are slated to debut in May. The Kudos brand also is revamping two of it’s other flavors. KUDOS with SNICKERS Peanuts, will feature 20% more peanuts, while KUDOS with M&M’S Milk Chocolate Candies will showcase an improved chocolate taste. KUDOS also is slated to introduce a new 10-count and 30-count variety packs, which will feature all three flavors. Ingredients: (KUDOS with Dove Milk Chocolate) Granola (crisp rice, oats, sugar, wheat flakes, brown sugar, salt, barley malt), corn syrup, milk chocolate (sugar, chocolate, cocoa butter, skim milk, lactose, milkfat, chocolate processed with alkali, soy lecithin, natural and artificial flavors), vegetable oil (palm kernel oil, palm oil, palm oil and/or/ hydrogenated palm oil), calcium carbonate, fructose, glycerin, maltodextrin, less than 2% of the following: Salt, cocoa powder, whey, soy lecithin, gum acacia, carrageenan, xanthan gum, hydrolyzed wheat protein, natural and artificial flavors, TBHQ to maintain freshness, peanuts, almonds. Product is Kosher. S.R.P.: (10-count variety pack) $2.99

Sugar-free Lemon-Lime Glee gum Verve, inc. www.gleegum.com (401) 351-6415

Now consumers can enjoy Glee Gum without the concern for calories. The company has come out with a new sugar-free version that’s available in two flavors: lemon-lime and refresh mint. Both are sein i ffree, egg vegetarian, additive free, lactose free, dairy free, wheat free, gluten free, GMO ffree, casein m box and case is also made free, yeast free, nut free, soy free, peanut free, and corn free. Each sugar-free Glee Gum of recycled cardboard. Ingredients: (Sugar-free Lemon-Lime Glee gum) Xylitol, gum base (contains naturall chicle), hi l ) gum arabic, bi glycerine, l i natural t l flavors (lemon, lime), sunflower lecithin, resinous glaze, beeswax, carnauba wax, beta carotene and chlorophyll. S.R.P.: (15 pieces) $1.09

Everyone’s favorite red fruit flavors from MIKE AND IKE®.

ed Rage ous! ™ Red R

Also available in Count Goods Size!

Available in a variety of pack types

Dollar Share of Theater Box Segment

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7.5% 7.0% 6.6%

The #1 and #3 Brands in the Theater Box Segment 5.7% 5.3%

4.8% 4.6%

4.3% 3.1%

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JUST BORN® Brands account for 19.2% 19.2% of all Theater Box Candy Dollar Sales* MIKE AND IKE® RedRageous!™ is the Best Selling New Theater Box Item!*

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New Products

HALO Bars

PROBAR LLC, Salt Lake City, Utah www.theprobar.com (800) 921-2294

Dubbed as the “sinfully healthy snack,” HALO bars are certified organic, dairyfree, vegan bars that boast 150 calories per bar and are a good source of Omega-3 and 6. They come in S’mores, Nutty Marshmallow, Rocky Road and Honey Graham varieties. Ingredients: (Rocky Road) Organic brown rice syrup, organic oats, organic peanut pieces, organic peanut butter, chocolate chips (malted barley and corn, unsweetened chocolate, cocoa butter, soy lecithin, pure vanilla), vegan marshmallows (evaporated cane juice, tapioca syrup, potato starch, water, carrageenan, soy protein, natural vanilla flavor), organic flaxseed, organic brown rice, organic evaporated cane juice, organic expeller-pressed canola oil, organic rice syrup, cocoa powder, organic hemp seed, organic oat flour, organic molasses, salt, natural flavors, natural tocophenols, citric acid, ascorbic acid and gum arabic. Contains: peanuts and wheat. S.R.P.: (1.3-oz. snack bar) $1.59

Kettle Brand Sweet Baja Barbeque, Chili Con Queso TIAS! Tortilla Chips Kettle Foods, Salem, Ore. www.buykettlechips.com 503-371-1447

Sea Salt Baked Fries

Snikiddy, Boulder, Colo. www.snikiddy.com (866) 892-5365

Snikiddy has introduced two new flavors to its line of all-natural baked fries: sea salt and barbeque. The company claims the fries are a healthy alternative to typical fried snacks because they are baked and have 50% less fat than traditional potato chips. Both have no preservatives, no corn syrup, and are gluten and wheat free as well as peanut and tree nut free and vegan. Ingredients: Cornmeal, potato flakes, sunflower oil, seasoning (sea salt, onion powder, sugar, garlic powder, dry vinegar, citric acit, canola oil, natural flavor. S.R.P.: $2.79 - $2.99

Kettle Brand’s newest addition to its TIAS! line of tortilla chips are two varieties made with bold, all-natural ingredients. The Sweet Baja Barbeque option, for instance, is smoked and sweetened with a touch of honey to deliver that backyard flavor. The Chili con Queso variety features a spicy, cheese blend with onion, garlic and red and green bell peppers. Ingredients: Organic yellow corn, vegetable oil (safflower and/or sunflower oil), sugar, honey powder (dried cane syrup, honey), salt, onion powder, yeast extract, tomato powder, paprika, maltodextrin, dried cane syrup, torula yeast, garlic powder, chili pepper, natural smoke flavor, citric acid, paprika oleoresin (color), spice. S.R.P.: (8-oz. bag) $3.69

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.” RC10 RETAIL CONFECTIONER May 2011

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$&1LHOVHQ6FDQWUDFN)'0[3UHPLXP1RQ6HDVRQDO%DUV!2=/: ‡2QH)LQH&KRFRODWH3ODFH6WUDWKDP1+86$ 

What will be the next

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he 2011 Sweets & Snacks Expo, May 24-26 at McCormick Place in Chicago promises to make more than a few new ‘Sweet Stars.’ Here we offer you a behind-the-scenes look at new products sent to audition at the event, including: impulse items, chocolate delights, fruity treats, salty snacks, cks,

healthy treats, indulgences and novelty candies. We’re sure at least one will get enough consumer votes to become the next ‘American Sweet.’

Meet the contestants... Impulsively searching for stardom

Some items are best bought on the way out of the store on impulse. These items are sure to grab the spotlight at the Expo and at the register.

Lil Dudes BIG Sticks Meat Snacks

Sweetworks Jawbreakers, Gum

SweetWorks, Buffalo, N.Y. www.sweetworks.net (877) 261.7887 Booth #1709 Time Bomb Jawbreakers are pin-sized 3/8-inch Jawbreakers in a four-ball tube with an explosive sour center. Fantastic Fruits Bubble Gum are mini gumballs in a Àve-ball tube and come in assorted Áavors. Shivers Sour Bubble Gum are mini super sour gumballs in a Àveball tube and also come in assorted Áavors. Fruit Shakers Candy Filled Bubble Gum are candy-Àlled gumballs in a Àve-ball tube. All the products are gluten free. S.R.P.: Time Bomb Jawbreakers and Fantastic Fruits Bubble Gum are $0.25 per tube; Shivers Sour Bubble Gum and Fruit Shakers Candy Filled Bubble Gum are $0.89 per tube.

TicTac Strawberry Fields

Ferrero USA, Inc., Somerset, N.J. www.tictacusa.com (732) 584-4787 Booth #545 TicTac Strawberry Fields is a blend of sweet and tart strawberry-Áavored TicTac mints. S.R.P.(1-oz) $1.29

RC12 RETAIL CONFECTIONER May 2011

Sparrer Sausage Co., Chicago, Ill. www.lildudes.com (773) 762-3334 Booth #2383 These all-beef meat snack sticks come in Àve Áavors including: original, hot, pepperoni, teriyaki and jalapeno. Sparrer Sausage Co., also makes a honey turkey variety. S.R.P. : 99¢

Hot Tamales Sugar Free Chewing Gum Box

Ford Gum and Machine Co., Akron, N.Y. www.Fordgum.com (847) 955-0003 Booth #2009 Hot Tamales Sugar Free Chewing Gum Box are Àlled with sugar-free chewing gum shaped and Áavored like Just Born Hot Tamales candy. S.R.P. $.99

www.retailconfectioner.com

What will be the next CHIPOTLE Pickle

Van Holten’s, Waterloo, Wis. www.vanholtenpickles.com (920) 478-2144 Booth #778 This spicy, bold Áavored Pickle-In-A-Pouch makes a great snack for those craving something not only savory but also unusual. The unique treat is sold in a clear plastic pouch, making it great for displays. S.R.P.: Large, Jumbo and Super Jumbo sizes range from $0.99 to $1.39.

Big League Chew Grape

Ford Gum and Machine Co., Akron, N.Y. www.Fordgum.com (847) 955-0003 Booth #2009 Big League Chew is the Ballplayers’ Bubble Gum, and now, it is made in the USA. The shredded bubblegum in a pouch is cool and nostalgic and keeps a sports star’s mouth from getting dry when the game is on. S.R.P. $1.49

Chocolate delights

These sweet treats’ target audience is the chocoholic in all of us. From candy bars to gourmet sweets, all of the products promise to nail their audition with chocolate lovers.

Sun Cups

Seth Ellis Chocolatier, LLC, Boulder, Colo. www.suncups.com (720) 470-3257 Booth #1185 Seth Ellis Chocolatier has created delicious organic chocolate cup treats. Their Sun Cups are Àlled with organic sunÁower butter with a touch of sea salt. They also offer Mint Cups and Caramel Cups. All of them are peanut-, treenut- and gluten-free, and are available in delicious milk and dark Ecuadorian Rainforest Alliance-certiÀed chocolate. The products also are certiÀed kosher (dairy) by EarthKosher. S.R.P.: (1.5-oz.) $1.99

Hot Chocolate Sticks with marshmallows Belgium’s Chocolate Source, Wellesley, Mass. www.belgiumschocolatesource.com (781) 283-5787 Booth #1308 Hot chocolate Sticks are the exquisite Belgian chocolate ganache that dissolves in hot milk. They come in milk and dark chocolate versions and are now available in a gift-pack with marshmallows. S.R.P. $3.99

www.retailconfectioner.com

Justin’s Organic Peanut Butter Cups Justin’s, Boulder, Colo. www.JustinsNutButter.com (303) 449-9559 Booth #1462 Justin’s recently introduced their nut butters to their perfect match chocolate – and unveiled Justin’s Organic Peanut Butter Cups in both milk and dark chocolate varieties. A healthy indulgence, both milk and dark chocolate Peanut Butter Cups are made by delicately placing the famous Justin’s Organic Classic Peanut Butter in the Ànest organic and fair-trade certiÀed chocolate. Both varieties are gluten free and the dark chocolate is also dairy-free, marking it the world’s Àrst vegan peanut butter cup. S.R.P.: (1.4-oz., 2-cup package) $1.79

Cappuccino Ovation SweetWorks, Inc., Buffalo, N.Y. www.sweetworks.net (716) 204-0733 Booth #1709 These surrounding cappuccino trufÁe sticks are surrounded by dark chocolate. Made with real coffee bean and 100% all-natural, they’re the perfect complement to coffee and ice cream. Ovation sticks also make a decadent snack right out of the box. S.R.P.: (4.4 oz.) $3.99

May 2011 RETAIL CONFECTIONER RC13

What will be the next Dark Chocolate/ Italian Chili Pepper

Torn Ranch, Inc., Novato, Calif. www.tornranch.com (415) 506-3000 Booth #1451 Dark Chocolate/Italian Chili Pepper is the company’s signature all-natural dark chocolate. It’s infused with Italian chili peppers and offers a smooth chocolate delivery with a nice pepper Ànish. S.R.P.: (1.4-oz. canister) $3.95, (1-oz. bar) $2.65

Bosco BAR

Bosco Product Co., N.J., and PRAIM Group, Mass. www.PraimGroup.com (800) 970-9646 Booth #1482 Bosco Product Co. is partnering with The PRAIM Group to distribute a line of all-natural chocolate bars tied to Bosco Chocolate Syrup. The 3.5-oz. bars are wrapped in foil and then a paper wrap to invoke a nostalgic feel. S.R.P. (3.5-oz. bar) $1.99-$2.49.

Deep Dish Brownies

Sanders, Clinton Twp., Mich. www.sanderscandy.com (586) 468-4300 Booth #1584 The Deep Dish Brownie line consists of three Áavors: chocolate peanut butter, chocolate fudge, and chocolate caramel pecan. Each brownie has a rich brownie base, a layer of Sanders chocolate pieces, moist streusel topping, and drizzled in Sanders famous Gourmet Dessert Topping. Each Brownie Áavor has a different Sanders chocolate piece and is drizzled in either Sanders Milk Chocolate or Dark Chocolate Topping. S.R.P.: (8x8 trays, 6-ct. case) $9.99

The Pavilion Collection

Sanders, Clinton Twp., Mich. www.sanderscandy.com (586) 468-4300 Booth #1584 The new Pavilion Collection was designed to deliver upscale chocolates at an affordable price. Each box is brightly colored with a product image on the front. These 4-oz. boxes with 8-pc. trays in a display case, available in seven Áavors. Sanders’ premium milk and dark chocolate enrobe each decadent piece. S.R.P. (3.75-oz. bar) $4.99 RC14 RETAIL CONFECTIONER May 2011

Favorites

Sanders, Clinton Twp., Mich. www.sanderscandy.com (586) 468-4300 Booth #1584 Sanders’ “Favorites” are individually wrapped chocolates. The premium chocolates are easily consumable from point of purchase counters or in bulk. There are 10 Áavors, all in their own colorful wrapping, with product image and description. Each piece has ingredient information and UPC codes on the back for bulk or individual sales. S.R.P. $0.59 per piece.

Chocolate Krispy Treats

Forbidden Sweets, Inc., Antioch, Ill. www.ForbiddenSweets.com (847) 838-8705 Booth# 2463 These Chocolate Krispy Treats are hand cut, completely covered in chocolate and hand crafted by designers and look just like a work of art. Each treat is roughly 4 inches in diameter, weighs 3.5 ounces, and is packaged on a sturdy sucker stick in a clear cello bag. They have hundreds of designs in every shape and color imaginable and can feature customized colors, names or even a company logo. S.R.P.: $4.95

Rausch Plantation Chocolate

Rausch Schokoladen GmbH, Peine, Germany www.rausch-schokolade.de (203) 256-8133 Rausch Plantation Chocolates is a unique product line where each product is made only of the best cocoa from one single cocoa growing area. The company has a slew of new offerings, including: • Nouméa from Papua New Guinea - 35% cocoa • Madanga from Madagascar - 39% cocoa • Puerto Cabello from Venezuela - 43% cocoa • Amacado from Peru - 60% cocoa • El Cuador from Ecuador - 70% cocoa • Tobago from Tobago - 75% cocoa Rausch Plantation Chocolate is made from 100% ÀneÁavored cocoas, contain only cocoa mass, cocoa butter, cane sugar and whole milk powder. They have no other fat, no lecithin, no vanilla and other aromas. S.R.P.: (3.5-oz./100-gr. bars) $4.49-$4.99; (1.41-oz./ 40-gr. sticks) $1.99-$2.09 www.retailconfectioner.com

®

SIMPLY AU’SOME

Come Visit Our Booth At Sweets And Snacks #1109 www.ausome.com www.ausome.com

Florida's Natural ® brand is a registered trademark of Citrus World, Inc., Lake Wales, Florida 33853, USA. Distributed by Au'some Inc. under a trademark license from Citrus World, Inc. 3-Dees, Kliks and Ooze pop brand is a registered trademark of Au'some Inc.

What will be the next Dorval Premium Collection

Dorval Trading Co., Ltd., Nanuet, N.Y. www.dorvaltrading.com (845) 624-3031 Booth #1101 Dorval Premium Collection chocolate sticks are available in extra dark, milk, mint and caramel. S.R.P.: $2.79 - $3.29

Galaxies

Galaxy Confections, Inc., Chicago, Ill. www.galaxyconfections.com (847) 366-1624 Booth #237C Galaxy Confections will debut Galaxies Chocolate Covered Malted Milk Balls and Peanut Butter Chocolate Malted Milk Balls, which are a great treat. S.R.P.: (3.5-oz. bag) $1.29-1.39

Tuxedos Dark Chocolate Covered Almonds

Promotion In Motion, Inc., Closter, N.J. www.promotioninmotion.com and www.tuxedoschocolatealmonds.com (201) 784-5800 Booth #631 A rich and delicious custom-blended dark chocolate drenches these almonds, which are freshly roasted California nonpareils. S.R.P. (3.5-oz. theatre box) $1.69

Angell Bars

Jungell, Inc., Solana Beach, Calif. www.angellbar.com (858) 926-5499 A line of Fair Trade CertiÀed organic candy bars in 3 Áavors: Angell Crisp (gluten-free), a classic combination of smooth, creamy milk chocolate and crispy rice; Snow Angell, white chocolate wrapped around a delicious, organic coconut center; and Dark Angell (vegan), a reÀned combination of luxurious organic dark chocolate, wrapped around a smooth cocoa center with organic almonds for crunch. S.R.P.: (1.2-1.4-oz.) $2.49 16 RETAIL CONFECTIONER May 2011

White Chocolate Coconut Lime Bark 2 Chicks with Chocolate www.2chickswithchocolate.com 888.Two.Chix (896-2449) Booth #1086 and #1686 The White Chocolate Coconut Lime Bark features white chocolate loaded with toasted coconut, vanilla sea salt, and fresh lime zest. S.R.P. $7.95

The Wine Collection

2 Chicks with Chocolate www.2chickswithchocolate.com 888.Two.Chix (896-2449) Booth #1086 and #1686 Finally, the perfect balance of Wine & Chocolate. The Spicy Merlot Bon Bon starts with a delicate 38% milk chocolate shell and is Àlled with a smooth, velvety milk chocolate ganache infused with merlot, cinnamon, orange, with a touch of black peppercorn on the Ànish. Meanwhile, The Cabernet Caramel is enveloped in a 58% dark chocolate shell. Inside you’ll taste a touch of wine and smooth caramel, with an interesting hint of salt on the Ànish. The Wine Collection comes in the limited edition wine bottle bag. S.R.P. $39.95

SNICKERS Brand FUN SIZE Peanut Butter Squared

Mars Chocolate North America, Hackettstown, N.J. 908-852-1000 www.mars.com Booth #1745 SNICKERS has taken the popular Peanut Butter Squared to the next level. The availability of a FUN SIZE version appeals to an even wider audience and is sure to entice consumers. SRP: $2.59

King Size Mint Patties

Pearson Candy Co., St. Paul, M.N. www.pearsoncandy.com (800) 328-6507 Booth # Pearson’s new King Size Mint Patties have a total package weight of 3-oz. They’re covered in real dark chocolate that features 66% cacao. S.R.P. $1.69 www.retailconfectioner.com

Great things sometimes come in smaller packages! Introducing the new line of 65g/2.3 oz. chocolate bars from RITTER SPORT

NEW

www.ritter-sport.com

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The unmistakable combination of the finest ingredients and RITTER SPORT chocolate

Q

Just the right size for an indulgent treat; anytime, anywhere

Q

Available in a variety of flavors to suit any taste or satisfy any craving

Q

Perfect for distribution in multiple trade channels

Q

A great way to introduce consumers to RITTER SPORT

Q

Packed 13 bars to a sleeve, 8 sleeves to a case

QUALITY. CHOCOLATE. SQUARED.

Exclusively imported by Euro-American Brands, LLC 95 Route 17 South, Paramus NJ 07652 (201) 368-2624 www.euroamericanbrands.com

What will be the next DOVE Brand PROMISES Gift Boxes

Mars Chocolate North America, Hackettstown, N.J. 908-852-1000 www.mars.com Booth #1745 These gift boxes make it easy to show someone they’re special during the holidays with the decadence of Dove brand chocolate. The festive snowÁake design on a red or blue background make them an appropriate gift to enjoy throughout the winter months. S.R.P. $5.99

Ritter Sport Chocolate

Euro-American Brands, Paramus, N.J. www.euroamericanbrands.com 201-368-2624 Booth #420 Euro-American Brands, will introduce the Extra Fine Milk Chocolate bar from Ritter Sport. This newest bar means 17 Ritter Sport varieties now will be available in the U.S. With a cocoa content of 35%, this bar has an excellent melt, is smooth and creamy and offers consumers a milk chocolate with a distinctly richer cocoa Áavor. It is made in Germany and the company uses only natural ingredients. S.R.P.: (100g/3.5 oz.) $2.49.

‘Tooty Fruity!’

These products are sure to sparkle under the lights at the Expo. With colorful gummies, and exotic licorice, among others, they will no doubt grab your attention.

Sour Lovers

Gimbal’s Fine Candies, S. San Francisco, Calif. www.gimbalscandy.com (800) 344-6225 Booth #1001 Made with real fruit juice, the heart-shaped Sour Lovers have twelve deliciously sour, pucker-up, mouth-watering Áavors and are high in Vitamin C with 25% of the daily requirement per serving. S.R.P.: (11-oz. laydown bag) $2.99 - $3.49; (32-oz. jar) $8.99 $9.99; (6-oz. peg) $1.99 - $2.49; (3-oz. peg) $1

Black Heart Marich Confectionery Co., Hollister, Calif. www.marich.com (800) 624-7055 Booth #1286 Black Heart is a 100% natural European style licorice made with real licorice root extract, natural colors and Áavors. It’s available in black licorice and black cherry licorice. S.R.P. $4.99

Bebeto Premium Buddy Fruits

Ouhlala Gourmet Corp., Coral Gables, Fla. www.buddyfruits.com (305) 774-7332 Booth #465 The Ouhlala Gourmet Corp. offers three varieites of Buddy Fruits, including: Buddy Fruits Pure Blended Fruit to go, Buddy Fruits Pure Fruit Bites and Buddy Fruits Blended Fruit & Skim Milk, which are 100% natural and 100% fruit (with a drop of milk in few pouches). Buddy Fruits products are the new models for snack, fulÀlling the demands and expectations of a generation always on the go and looking for healthier eating alternatives. Ideal for travelers, lunch boxes and sports, the three products are the fruits you can eat any time of the day with no constraint. S.R.P.: $0.99 and $1.29 18 RETAIL CONFECTIONER May 2011

Kervan Gida San. Ve Tic. A.S., Istanbul, Turkey www.kervangida.com (610)0-997-0500 Booth #438 The new Bebeto Premium is much more than a regular gummy. There’s the raspberry and blackberry; the Turkish coffee and mint; and tropical pineapple and tropical orange. They are all fat free and also are made with fruit juice Áavors that create a natural taste. S.R.P.: $2.49 www.retailconfectioner.com

CLASSIC NECC WAFERS. AS G D AS Y U REMEMBER. They’re back! Classic Necco® Wafers are back at last, with the original eight flavors that have delighted candy lovers since 1847. Orange. Lemon. Chocolate. Cinnamon. Lime. Clove. Licorice. Wintergreen. Original colors, too. These are the classic Necco Wafers your customers have been clamoring for, so be sure to stock up when they begin shipping again in May.

Visit us at Sweets & Snacks Booth #1820

For more information [email protected]

What will be the next Napoleon Lemon and Cola Hard Candy with Sour Center

Imported by Belgium’s Chocolate Source, Wellesley, Mass. www.belgiumschocolatesource.com (781) 283-5787 Booth #1380 These Napoleon hard candies are Belgium’s #1 hard candy bonbon with a sour powder center. Now they are available in Cola and Lemon Áavors in the United States and they come in bulk and bagged. S.R.P.: (7.95-oz. package) $3.25-$3.95

Sour Power Mini Sortz

Dorval Trading Co., Ltd., Nanuet, N.Y. www.dorvaltrading.com (845) 624-3031 Booth #1101 Sour Power Mini Sortz are mini candy straws that come in a 2-lb. bag. The product is targeted toward rebaggers. S.R.P.: N/A

Peach Top Pops

Dorval Trading Co., Ltd., Nanuet, N.Y. www.dorvaltrading.com 845-624-3031 Booth #1101 New Peach Top Pops Taffy Pops are taffy on a stick. Flavored to taste like peach, they make a sweet and chewy treat. S.R.P.: $0.10-$0.20/piece

Welch’s Fruit Snacks Tangy Fruits

Promotion In Motion, Inc. Closter, N.J. www.promotioninmotion.com and www.welchsfruitsnacks.com (201) 784-5800 Booth #631 Welch’s Tangy Fruit Snacks is a mouthwatering contemporary spin on classic Áavors designed to delight palates both young and old. Welch’s Fruit Snacks are always made with real fruit, making them a “better for you” snacking option. They also provide 100% of your daily value of vitamin C and 25% of vitamins A&D and are fat and gluten free. S.R.P.: (10-ct. box) $2.49 – $2.99 20 RETAIL CONFECTIONER May 2011

Juicefuls Brand Juice Àlled Fruit Snacks – Fruit Wave

Promotion In Motion, Inc., Closter, N.J. www.promotioninmotion.com and www.Juicefulsbrand.com (201) 784-5800 Booth #631 Juicefuls Juice Filled Fruit Snacks are made with real fruit and Àlled with 100% real fruit juices. They’re a delicious, “better for you” choice that provide 100% of your daily value of vitamin C and 25% of vitamins A&E. Juicefuls also are fat free and gluten free. S.R.P.: (8-ct. box) $2.99

RJ’s Licorice

New Zealand Natural Goods, Manhattan Beach, Calif. www.nzng.com (310) 649-6964 Booth #1483 New Zealand Natural Goods has a slew of new licorice products that will be on display, including: RJ’s Natural Licorice Allsorts, a naturally colored and Áavored, fruity combination that comes in passion fruit, black cherry, lime and orange; RJ’s Licorice Allsorts, which are made with fruity Áavors and a dash of coconut, bursting with fruity licoricy goodness; RJ’s Licorice Chocolate Twists, soft-twisted black licorice pieces with Belgian chocolate Àlled centers; and RJ’s Raspberry Chocolate Twists, soft twisted raspberry licorice pieces with a Belgian chocolate Àlled center. S.R.P. (7.05-oz.) $3.99

Blue Gummi Sharks

Sunrise Confections, El Paso, TX www.sunrsieconfections.com (915) 877-1173 Booth #501 New Blue Gummi Sharks are chewy blue and white shark shaped blue raspberry Áavored d gummies. They’re great for snacks and decorating. S.R.P. N/A www.retailconfectioner.com

What will be the next

Healthy treats

Below are some products that make it clear “healthy treats” is not an oxymoron. From energy sunÁower seeds to a snack geared toward gamers, there’s plenty of things here worthy of a star role.

Focus Food

Gi Nutrition, Upper Saddle River, N.J. www.ginutrition.net (201) 314-2266 Booth #2282 Focus Food is an all-natural nutritious snack that can Àt the needs of an elite pro-athlete, as well as the everyday health enthusiast. It’s also the only protein bar on the market to contain a unique blend of caffeine and l-tyrosine, which provides an extra boost of energy and focus when needed the most. S.R.P.: (12-pack) $29.99

Gamer Grub

Gamer Grub, San Diego, Calif. www.gamergrub.com (858) 454-5058 Both #2452 Gamer Grub is a delicious performance snack packed with essential vitamins and neurotransmitters to keep you focused and quick. Just “Tear N Tilt” into a pack of Gamer Grub to multi-task and game with no greasy Àngers. S.R.P.: (3-oz. pouch) $2.79-$2.99

Castachio Nuts

Germack Pistachio Co., Detroit, Mich. www.germack.com (313) 393-2000 Booth # 2423 Castachio Nuts are a perfect blend of the two most popular nuts — fancy whole cashews and shelled pistachios delicately roasted to perfection. Three Áavors are available, including: original sea salt, zesty salt n pepper, cajun chili. S.R.P.: (12-oz. jar) $9.95

Yummie Crunch

Granny Carol’s, Laguna Hills, Calif. www.grannycarols.com (888) 248-8206 Booth # 237H Yogurt-coated, cranberries, peanuts, surrounding a crunchy nugget. SRP: (8-oz. package) $4.99

Zips Energy SunÁower Seeds

Morris Products, Eagle, Idaho www.zipsenergy.com (480) 278-9757 Booth #224 The newest Energy Product to hit the market are Energy SunÁower Seeds. All the great taste of traditional sunÁower seeds blasted with 50% more energy than the leading energy drinks. S.R.P.: (3-oz. package) $1.79-$2.00

Indulgences

These treats standout so much that they just couldn’t be squeezed into a speciÀc category. Their unique qualities make them prime to become superstars though.

Ed Hardy Lolly Pops

N.B.S.P., Inc., Stafford, Texas www.nbspinc.com (800) 842-8566 Booth #272 These artistically decorated Ed Hardy Lolly Pops come in 2 sizes and Áavors. They feature Ed Hardy designs such as roses, skulls and bull dogs. S.R.P.: Small: $1.49; large: $2.49 22 RETAIL CONFECTIONER May 2011

www.retailconfectioner.com

What will be the next White Chocolate Peanut Butter Dessert Sauce & Dip Hammond’s Candies, Denver, Colo. www.hammondscandies.com (303) 333-5588 Booth # 1382 White Chocolate Peanut Butter Dip is great for dipping pretzels, topping ice cream, Àlling mini tart shells, mixing with whipped cream for a frosting, and many other great treats. S.R.P.: (9.4-oz. bag) $8.99

Modjeskas (Caramel Marshmallows) Bauer’s Candies, Inc., Lawrenceburg, Ky. www.bauerscandy.com (877) 622-8377 Booth #1459 Modjeskas are homemade, marshmallow cream centers handdipped into a homemade rich and creamy caramel and then hand-wrapped for perfection. S.R.P. (4-oz. gift bag) $4-$4.95;(8oz. gift bag) $8-$9.95; (1-lb. gift box) $17-$19.75

Novel acts

Sometimes it takes a novel concept to stand out. These treats aren’t your typical sweet stars, but that’s what makes them perfectly ready to take center stage.

Thomas Yumblers

Bandai America, Inc., Cypress, Calif. www.bandai.com (714) 816-9500 Booth #1977 Now kids can enjoy Thomas the Tank Engine and fruit-Áavored snacks at the same time. Bandai America has introduced Thomas Yumblers, which are sold in a playful pod that feature Thomas on the front. S.R.P.: (.71 oz./20 grams) $2.49

Justice League Ltd. Ed. Lollipop with collectible sticker Bandai America, Inc., Cypress, Calif. www.bandai.com (714) 816-9500 Booth #1977 Strawberry-flavored lollipops with a bubble gum center that also comes with a collectible sticker. S.R.P.: (.56 oz/16 grams) $.50

Justice League Pixels

Bandai America, Inc., Cypress, Calif. www.bandai.com (714) 816-9500 #1977 The new Justice League Pixels are sour grape-Áavored dipping lollipops that come with crackling candy. S.R.P.: (.42 oz./12 grams) $.79 24 RETAIL CONFECTIONER May 2011

www.retailconfectioner.com

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REP RESENT R TS DOTT S, JUNIOR MIN N TS, CHA AR RLESTO ON MIN N I CHEWS, JUNIOR CAR RA AMELS S AND P OP DROPS *IRI IRI FFD DMx D Mx 52 Weeks Weekks Ended 10/3/2010 10/3// 2010 CON NTTACT YOUR LOCAL TOOTSIEE ROLL BRO OK KER REPREE SENTATIVE

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

What will be the next Magic Milk Flavoring Straws

Food Market Merchandising, Inc., Bloomington, Minn. www.Magicstraws.com (888) 353-3664 Booth #1082 Magic Milk Flavoring Straws are a fun, mess-free way to enjoy a cold glass of milk. The rich, all-natural chocolate-, strawberry-, vanillaand cookies and cream- Áavored milk straws magically transform dairy, soy or lactose-free milk into a delicious and nutritious treat. No refrigeration is necessary, so they can be packed in a lunchbox or taken to the Àeld. S.R.P.: (6 pack) $1.99

Zanies Marshmallow Candy

www.spanglercandy.com, Bryan, Ohio Booth #1937 Zanies feature four wacky Christmas-shaped marshmallow characters; Oliver Orange – an ornament; Gretchen Grape – a Christmas star; Sarah Strawberry – a stocking; and Adam Apple – a Christmas tree. A great gift for either a boy or a girl, Zanies make for the perfect stocking stuffers. Children can also collect all four character ornament cut-outs featured on the back of each display carton. S.R.P. $0.99

PEZ Presidents of the United States Volume I PEZ, Orange, Conn. www.pez.com (800) 243.6087 Booth # 521 All 44 presidents (and counting) will be featured on these PEZ. Each set features Àve presidents and comes with six candy reÀlls S.R.P. $14.99

26 RETAIL CONFECTIONER May 2011

Candy Books

Ooh La La Candy, Mamaroneck, N.Y. www.oohlalacandy.com (914) 381-8030 or (888) 423-8823. Booth #221 Nothing is as satisfying as a great book, except a great book Àlled with candy. Ooh La La Candy has just introduced a line of Candy Books — eight tasty and delightful titles each Àlled with delicious tasty treats chosen to enhance each story. S.R.P: $8.99

Aisle stopper! Lollipop Candy Shop

Original Gourmet Food Co., Salem, N.H. http://www.ogfc.net (603) 894-1200 X116 16 Booth #861 For the Àrst time, retailers can now merchandise Original Gourmet Food Co.’s full assortment of 25 Áavors all on one Áoor display. The one-stop candy shop holds 480 lollipops and displays a two-sided ed sign that features all 25 Áavor icons. It is built from heavy wood construction with four lockable casters and features a strong ong wire mesh basket to hold excess pops. The display also can be customized to include speciÀc store colors.

www.retailconfectioner.com

What will be the next

Salty Snacks

Delicious popcorn, tasty pretzels and other salty snacks will debut on this year’s Expo stage.

FixMix Popcorn and FixMix Pretzels

Pretzel Pete Pearls

SB Global Foods, Inc., Lansdale, Pa. www.sbglobalfoods.com (215) 361-9500 Booth #2377 Small ball-shaped pretzels Áavored with Asian-themed seasonings, including: Wasabi, Coconut Curry, and Szechuan. S.R.P.: (4.5-oz. bags) $1.99-$2.49.

Kernel Fabyan’s Gourmet Popcorn - 3 varieties - Golden Cheddar, Kernel’s Caramel and Classic Mix Kernel Fabyan’s Gourmet Popcorn, St. Charles, Ill. www.kernelfabyans.com (630) 485-4680 Booth #2174 A delicious popcorn that’s all- natural, contains zero trans fats, is gluten free, contains no artiÀcial preservatives and is non-GMO. S.R.P.: $5.79

Golden Caramel Popcorn Ball Amazing Grazing, Inc., Lockport, N.Y. www.amazinggrazinginc.com (716) 597-1974 Booth #1984 An American tradition, from the oldest popcorn company in America. This treat features a savory, rich, butter caramel coating on top of fresh homegrown premium popcorn, formed into a huge 4-in. ball and packaged in a nostalgicthemed box. S.R.P.: (2-oz) $3.25

28 RETAIL CONFECTIONER May 2011

Gracious Gifts, Inc., Edina, Minn. www.Àxmixsnax.com (888) 473-8659 Booth #2454 FixMix Popcorn is made with a combination of caramel corn drizzled with a trio of dark, milk and white chocolates. Meanwhile, FixMix Pretzels have crunchy pretzel nuggets drizzled with buttery caramel, and a combination of dark, milk and white chocolates. S.R.P.: (5-oz) $4.99

Oogie’s Gourmet Popcorn

Oogie’s Snacks, LLC, Denver, Colo. www.oogiesnacks.com (303) 455-2107 Booth #1463 Oogie’s Gourmet Popcorn was created by a small group of college friends using only the Ànest all-natural ingredients. It has no artiÀcial Áavors or colors. The company’s exclusive non-GMO corn is the foundation for a perfect kernel and can only be found in a bag of Oogie’s. The company cooks the kernel in 100% percent corn oil for a healthy treat that has no cholesterol, no trans-fat and is entirely gluten-free. Their distinct Áavors include: cracked pepper and asiago; sundried tomato and parmesan; hatch chili con queso; white cheddar; spicy chipotle and lime; movie lover’s butter; smoked gouda and sweet kettle corn. Private label also is available. S.R.P.: (1-oz. bag, select Áavors) $1.49, (5-oz. bag) $3.49

Kettle Cooks Potato Chips

Natural Snacks, Addison, Ill www.naturalsnacks.com (630) 628-0211 Booth #2416 Natural Snacks LLC has a new line of Kettle Cooked Potato Chips meant to be a healthier alternative to the conventional kettle chips. The snacks come in Àve Áavors, including: lightly salted, unsalted, honey bbq, jalapeno, sea salt and balsamic vinegar. S.R.P.: (2-oz. bags) $1.19 (5-oz. bags) $2.99

www.retailconfectioner.com

Industry TRENDS

Companies ‘juiced’ with new gummy products Manufactures look to natural Áavors, better-for-you innovations to juice up their gummies and jellies By Grace Weitz

T

he gossip in the gummy and jellies industry is juicy. With cleaner labels, natural colors and the inclusion of real fruit juice, new gummy products have burst onto the scene offering customers a more beneficial way to chew on their favorite candies. For starters, more and more consumers are reading labels, which has resulted in many confectionary companies turning to healthier ingredients and looking for ways to make their products more natural. Gummies and jellies are no exception. In a $900-million chewy candy market, gummies are latching on to trends that have consistently shown up in other areas of the candy industry. Overall, better-for-you innovations are leading the gummy segment of soft candy. According to a 2010 non-chocolate confectionery report from Mintel, a Chicago-based research firm, 45% of adult respondents prefer to see the claim “made with real fruit” on their nutrition and ingredient labels. “‘Real fruit juice’ is a real grabby term in the candy industry right now. People don’t want artificial stuff, they want real fruit juice in their candies,” says Marcia Mogelonsky, a global market analyst for Mintel. Mogelonsky also mentions that the inclusion of real fruit juice in items has led to more exotic and interesting flavors — goji berry, guava and pink grapefruit have wiggled their way into gummy products. “[They’re] flavors that you normally wouldn’t have come across in the artificial flavoring world because in the artificial flavoring world you’re creating cherry that tastes like real cherry, but you’re RC30 RETAIL CONFECTIONER May 2011

Manufacturer and brand sales of chewy candy Company Mars Inc.

Cadbury Schweppes P.L.C.

The Hershey Company

Just Born Inc.

Farley’s & Sathers Candy Co.

Tootsie Roll Industries Inc.

2009* (in millions)

% market share

2010* (in millions)

% market share

Total

211

25.1

225

Starburst

74

8.9

72

Skittles

61

7.3

Lifesavers Gummies

33

3.9

Brand

% Sales growth 2009-10

% Share change

25

6.7

-0.1

8

-2.8

-0.9

59

6.6

-3.7

-0.7

39

4.3

17.2

0.4

Other

42

5

55

6.1

30.3

1.1

Total

79

9.5

89

9.9

12.9

0.4

Sour Patch Kids

31

3.7

35

3.9

13.6

0.2

Jaret Swedish Fish

32

3.8

34

3.8

6.7

0

Other

16

1.9

20

2.2

24.1

0.3

Total

47

5.6

57

6.4

23

0.8

Reese’s Pieces

26

3.1

38

4.2

47.1

1.1

Jolly Rancher

12

1.4

11

1.2

-8.8

-0.2

Other

9

1.1

9

1

-4.4

-0.1

Total

51

6.1

52

5.8

3

-0.3

Mike & Ike

29

3.4

30

3.4

5.6

0

Hot Tamales

17

2

18

2.1

9.2

0.1

Other

5

0.6

4

0.4

-30.3

-0.2

Total

57

6.8

50

5.6

-11.9

-1.2

Trolli Brite Crawlers

7

0.8

8

0.9

28.1

0.1

Heide Jujyfruits

8

0.9

7

0.8

-3

-0.1

Other

43

5.1

34

3.8

-19.6

-1.3

Total

46

5.5

47

5.2

1.1

-0.3

Tootsie Roll

24

2.8

23

2.5

-2.8

-0.3

Tootsie Dots

6

0.7

14

1.5

125

0.8

17

2

10

1.1

-38.4

-0.9

Private label

Other -

119

14.2

134

14.9

12.5

0.7

Other

-

228

27.2

244

27.2

7.1

0

Total

-

838

100

899

100

7.3

-

From SymphonyIRI Group’s InfoScan® Reviews data for Total U.S. FDMx for the 52 weeks ending July 12, 2009 and July 11, 2010 Note: Data may not equal totals due to rounding. Source: Mintel/based on SymphonyIRI Group InfoScan® Reviews.

www.retailconfectioner.com

Industry Trends

not looking for more sophisticated flavors that you tend to lean to when working with natural flavors,” explains Mogelonsky. Unique flavor profiles can be found in treats such as Bissingers’ Gummy Pandas. The American confectionery company has added such interesting tastes to its extensive product line as apricot green tea, lemon ginger yuzu, raspberry yumberry, blueberry acai, pink grapefruit and pomegranate white tea. Each Panda product uses either natural fruit flavors or genuine fruit extracts often resulting in a natural punch of vitamin C. The organic addition of vitamin C also has shown itself as a logical trend amongst gummies along with products that are free from artificial flavors, colors and preservatives. Mogelonsky points out that this is just a beneficial byproduct of using real fruit juice. If gummies tend to have vitamin C in them it’s because they’re

RC32 RETAIL CONFECTIONER May 2011

using fruit flavors that have vitamin C in them naturally. For example, new products like Sunkist Dark Chocolate Orange Slices from Jelly Belly, which were released in August 2010, contain no added preservatives and 100% DV of vitamin C. The orange-flavored pectin jells, which feature a rich dark chocolate coating, are made with real orange juice, an excellent source of vitamin C. “Jelly Belly uses real ingredients whenever we possibly can – and by real ingredients I’m referring to fruit juices, concentrates and purees – to stay in line with our company heritage,” notes Dennis Spiller, Jelly Belly’s director of sales. “When it came to manufacturing the orange slice there was never a doubt that we were going to use real orange juice to get that orange flavor.”

Spiller goes on to explain that the inclusion of real ingredients such as natural fruit juice in Sunkist products helps promote candy in a whole new light. “From our stand point as a high end manufacturer we want to draw more attention to the fact that we do use

www.retailconfectioner.com

™

®

Welcomes Black Cow and Slo Poke to our family of nostalgic brands

®

BLADCeliKcioCusOW CHOCOLATE CARAMEL

EL M A R A C S DELICIOU

Visit us at

Sweets and Snacks Expo Booth 1015

™ 1250 Slate Hill Road, Camp Hill, PA 17011 USA Phone: (866) 810-8373 Fax: (717) 848-1976 Email: [email protected]

www.warrellcorp.com

Industry Trends

real ingredients,” says Spiller. “We just want to make sure that when it comes to confections there are some positive attributes and it’s not just sugar and a belly filler…when you’re using natural ingredients, obviously you’re going to have the benefits of those items.” Another product Jelly Belly has found much success with has been their Beanaturals Superfruit Mix. Launched in 2010, the line features an assortment of flavors including: acai berry, barbados cherry, cranberry, blueberry and pomegranate. Each bean in the mixture has been created with real fruit juices, no artificial colors and no artificial flavors. According to Spiller, this particular item has performed very well for Jelly Belly and is continuing to grow, a success story that mirrors the market. Spiller cites gummies and jellies as a growing sector of the candy industry and what he calls an “opportunity category”

for Jelly Belly, at indicating that the company will continue to look into new productss in this division. Despite all of these benefits, the inclusion of real fruit juice does tial have its potential disadvantages dee conpending on the onsky, sumer. Mogelonsky, onado a gummy aficionado as been herself who has eating the treatt since she was young, says that the gummies she grew up with were a lot more aggressive in flavor because of the artificial flavoring. She notes that the flavors of gummies made with real fruit juice tend to be more subtle.

Regardless of this slight shift in flavor intensity, gummies continue to be a very attractive product in the United States as a part of the chewy candy sector, which achieved the highest total U.S. retail

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34 RETAIL CONFECTIONER May 2011

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Industry Trends 70

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ROHA Food Colors delivers the top service. Our customers are assured of complete support for color matching, shelf life and logistics as well as the latest legislative and regulatory compliance issues. Available in liquid and powder forms, Natracol™ natural food colors are derived from the highest-quality global sources and are processed to optimize stability in multiple applications.

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For more information, call 1-888-533-7642 or visit www.ROHAGroup.com ROHA Food Colors. St. Louis, Missouri 36 RETAIL CONFECTIONER May 2011

sales at an estimated $2.2 billion in 2010, according to Mintel. And the company that tops its all – Mars – leads this sector with $225 million in FDMx sales. Fueled by the phenomenal success of its Starburst and Life Savers Gummies brands, Starburst makes up 8% of the chewy candy market, while Life Savers Gummies has increased sales 17.2% from 2009-2010. Both brands are officially manufactured by the Wm. Wrigley Jr. Company (Wrigley), which became a subsidiary of Mars, Inc. after they successfully acquired the business back in October 2008. Life Savers Gummies have been around since 1992, but their latest product, LIfe Savers Gummies Sweet Strings ‘N Sour Rings, were released in 2009. The uniquely shaped treats come in a combination of sweet and sour flavors, including sweet cheery and sweet raspberry strings, and sour fruit punch and sour green apple rings. In the spring of 2008, Wrigley added GummmiBursts to their already popular Starburst line. The liquid-filled gummies are made with real fruit juice. Available in original and sour flavors, Wrigley introduced Starburst GummiBursts Flavor Duos to its portfolio in 2010. Flavors for the new confection include: strawberry watermelon, cherry fruit punch, green apple strawberry and lemon cherry. “It makes sense that [Mars] would introduce gummy candies to extend their lines because Starburst and Life Savers have high name recognition,” says Mogelonsky who highlights kids’ love of gummy candies as a reason for two already successful products to delve into the market.

Private Label While Mars has permeated itself throughout the gummies sector, they aren’t the only company. In the last year private label has had its best performance in the chewy candy segment with nearly 15% of the market. According to Mintel, FDMx sales increased to $144 million from 2009-2010 – a growth of 12.5%. Target put its 25 cents into the gummieball machine with the introduction of Target Edible Gummy Eyeballs for Valentine’s Day 2010. The heart-shaped packs displayed the message “I have my eyes on you!” And Target treats aren’t the only private label gummies appearing on the market. CVS introduced CVS Gold Emblem Gummy Mellos in late 2009. The confections are made with www.retailconfectioner.com

Industry Trends

both natural and artificial apple flavors and complement a host of other candies being marked as old-fashioned penny candy. In fact, according to Mogelonsky, 25% of new gummy products launched in the last year in the United States have been private label. Mogelonsky cites the omission of a clear gummy market leader as a reason for this increase in the private label sector. “Mars has a quarter of the market for all their chewy gummy products put together. That means 3/4 of the market is basically up for grabs,” says Mogelonsky. “The reason private label can grow is there is no one single associated brand that is sort of the king of gummies.” Just in the past year there have been around 60 gummy additions to the private label sector.

38 RETAIL CONFECTIONER May 2011

Along with Target and CVS, Duane Reade, the popular New York pharmacy, also has their own private label line called DR Delish Organic Gummy Bears. The explosion of private labels into the marketplace could have drastic affects on the bigger manufacturers such as Mars. “Once private label moves in with their favorable prices, people will be loathe to switch to Mars once they’ve already established that the private labels are fine for them,” she explains. Without a clearly dominant leader in the gummies and jellies industry, Mogelonsky sees private labels continuing to grow into the future. And if private labels maintain their success, things could really start to get juicy in this popular sector.

www.retailconfectioner.com

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r u o Y t Ge nthly Fix! Mo x o b n I r u o Y o D e l i ve r e d t

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A Single Serving of Information on Category Trends and Technology

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BITS

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PIECES

Top 5 Non-Chocolate Novelty Candies (Latest 52 weeks) Brands

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

1. Wonka Nerds 2. Tootise Roll Child’s Play 3. Topps Baby Bottle Pop 4. Sweetarts 5. Wonka Sweetarts Total, including brands not shown:

$31.2 $26.6 $24.7 $23.7 $19.1

-10.94 -8.99 3.09 17.5 -9.06

Dollar Share of Type Chg. Vs. Yr Ago -0.8 -0.54 0.22 0.86 -0.39

$434.4

-0.96

-

Unit Sales (in millions)

342.2

30.98 4.6 19.1 20.4 19.7

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.

Licorice:

The new personality quiz Like red licorice? You’re probably sensible, practical and down-to-earth. Prefer black? You’re likely more “wild and crazy” and like spontaneity and the thrill of adventure. That’s according to the results of a Licorice Personality Quiz conducted by the American Licorice Co., the makers of Red Vines Twists. The company conducted the quiz in honor of National Licorice Day, April 12. The results also show that those who favor red describe themselves as more pragmatic and conservative and that they tend to be more methodical and like to have things planned instead of leaving things to chance. Meanwhile, those who favored black were more likely to be outspoken, freely share their opinions with others and often feel as though they’re going a million miles an hour. “Interestingly, one thing both groups had in common was that they described themselves as more ‘jeans and a T-shirt types than ‘designer,’” says American Licorice spokesman Michael Kelly. “Maybe that means licorice is the ultimate comfort food.”

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.sweetcandy.com

RC42 RETAIL CONFECTIONER May 2011

‘MyExtra,’ literally Bubble blowers and gum chewers now can get a little “Extra” in their gum packs —personal messages and photos. Chicago-based Wrigley has created a website, www.MyExtraGum.com, which allows fans of Extra sugar-free gum, to order custom packaging. Consumers can visit the site and upload photos and messages to remember a variety of occasions, such as weddings, baby showers, birthdays and vacations, the company says. “It... allows us to help fans of Extra gum celebrate and share important moments in their lives, whether they are creating gifts, favors or personal keepsakes,” says Julie Goldman, managing director of Wrigley Global Upstream Innovations. At the site, consumers choose a speciÀc theme and template for their gum packs, which come in Extra peppermint, spearmint and sweet watermelon. The custom Slim Packs have 15 sticks of gum and cost $4.99 each, but prices decrease with bulk orders and all major credit cards are accepted. It takes between two to three weeks to print and ship depending on the shipping method. For more information, visit www.MyExtraGum.com.

www.gleegum.com

www.retailconfectioner.com

Saluting the Kettle 66

TH

ANNUAL

2011 Kettle Awards

Mayy 25, 2011

www.kettleawards.com Kettle Awards Sponsors Former Recipients Ferrara Pan Candy Co. 1975 Kettle Recipient – Nello Ferrara 2002 Kettle Recipient – Salvatore Ferrara

Gertrude Hawk Chocolates 2005 Kettle Recipient – David Hawk Gathering of past Kettle Award recipients at last year’s Kettle Awards reception at the Union League Club in Chicago.

Guittard Chocolate Co. 2008 Kettle Recipient – Gary Guittard

‘And the recipient is…’

W

hen Candy Industry’s founder and publisher, Don Gussow, established the Kettle Award in 1946, he did so not knowing who the first recipient would be. As he explained to readers then, the Kettle Award was meant as “recognition of the contribution for ‘great or good’ of the industry, not only on the part of the person selected for the distinction, but of every member of the confectionery field who has devoted himself in whatever measure to make the business of candy making and selling a more profitable and happier one.” Cognizant that the supplier community is intimately involved with the confectionery industry, Gussow created the Kettle Committee consisting of representatives from leading suppliers to the industry. The Kettle Committee was charged to first nominate candidates and then, through a balloting process involving readers and culminating with a final vote from the Committee, select a recipient. Just to be nominated for the Kettle Award is an honor all to itself. Oftentimes, the actual selection has been an arduous one, with many or all nominees worthy of the recognition. In choosing Russell Stover, president of the Russell Stover Candy Co. in 1946, the Kettle Committee exemplified what the Kettle Award stands for in the industry. Since that selection, the Kettle Committee has continued to meet the challenge, choosing the best and brightest amongst scores on nominees, as the accompanying list of winners attests. Once again, this year the slate of nominees is a virtual who’s who of the industry: Pierson Clair, president and ceo of Brown & Haley Co.; Judy Cooley principal scientist, international R&D, The Hershey Co.; Dave and Rick Drehobl, co-chief executives, The Georgia Nut Co.; and Douglas Simons, owner and president of Enstrom Candies, Inc. In the following pages, Candy Industry gives tribute to those who have earned the industry’s highest honor as well as salutes those who have been nominated for this year’s Kettle Award.

31 CANDY INDUSTRY May 2011

Jelly Belly Candy Co. 1988 Kettle Recipient – Herman G. Rowland 1995 Kettle Recipient – Russ Albers 2001 Kettle Recipient – Jim McGovern (Peerless Candy Co.) 2006 Kettle Recipient – Bill Kelley

Russell Stover Candies 1946 Kettle Recipient – Russell Stover 1969 Kettle Recipient – John Vassos (Whitman’s Chocolates) 1982 Kettle Recipient – James W. Nixon (Whitman’s Chocolates) 1994 Kettle Recipient – Louis Ward

Warrell Corp. 2004 Kettle Recipient – Lincoln Warrell Zachary Confections 1996 Kettle Recipient – Jack Zachary

Corporate Sponsors AAK USA ADM Cocoa American Chocolate Mould Co. Bell Flavors & Fragrances, Inc. Clasen Quality Coatings Danisco USA Godiva Chocolatier Robert Bosch GmbH – Confectionery

www.candyindustry.com

May 25, 2011

www.kettleawards.com

2011 Kettle Nominees Pierson Clair President & CEO Brown & Haley Co. Tacoma, Wash. nly 16 at the time, Pierson Clair made his first batch of chocolate for the Blommer Chocolate Co. in Los Angeles in 1964. It was the beginning of a long love affair with chocolate and candy making. A graduate of Stanford University in 1970, he joined Blommer that same year and eventually became vice president for the company. In 1998, Clair took on the role of president and chief operating officer at Brown & Haley, taking on chief executive duties in 2004. Since his arrival to Brown & Haley, Clair has focused on leveraging the company’s famed Almond Roca brand through a variety of innovative product launches, which has spurred sales and profit growth. In addition, Clair has overseen a multi-million investment effort at the company’s 110,000-sq.-ft. plant in Tacoma to improve efficiencies and implement modernization efforts, all of which have lead to nearly a 30% increase in output. A long-time member of the National Confectioners Association (NCA), Clair was the co-author of the Yes on 1107 Initiative on the 2010 voter pamphlet in Washington. He was instrumental in leading the fight this year to repeal Washington State’s food and beverage tax, which proved to be arbitrary and confusing to consumers and candy makers alike. Clair serves on the NCA’s Chocolate Council and is a member of the World Cocoa Foundation. He’s also been involved with the American Association of Candy Technologists as a former section chairman and been an active supporter of the Western Candy Conference, having served as chairman of the association’s program and golf committees for 15 years. A member of the Tacoma Public Liabary Foundation Board, Clair also serves as a board member of the Urban Waters Science Research Center in Tacoma.

O

Judy Cooley Principal Scientist, International R&D The Hershey Co. Hershey, Pa. udy Cooley began her confectionery career with the Paul Beich Co. in 1978 as a quality assurance/R&D technologist. From that point on, the Illinois State University graduate had the opportunity to work with a variety of candy companies in quality assurance and/or research and development until she joined The Hershey Co. in 1986. As a key member of Hershey’s research and development team, Cooley also found time to work with the National Confectioners Association (NCA), and the American Association of Candy Technologists (AACT).

J

In addition to moderating several technical sessions during NCA’s various conferences and spearheading several roundtables, Cooley took on the chairmanship of the association’s Technical Committee during 2002-2005. She continues to remain an active member of that same committee. A long-time member of the PMCA, Cooley has worked tirelessly on various committees as well as participated in the association’s annual production conference, either as a moderator, a session official or presenter. She’s currently a member of the PMCA board of directors, chairs the Conference Program committee and is active in the Student Outreach and Nomination committees. Having presented several papers at the AACT’s annual conferences, Cooley continues to actively support the organization. She received the association’s highest honor, the Stroud Jordan Award in 2009, and serves currently as the 2nd vice president for the National Council. Cooley holds two patents, one in popcorn seasoning and one in breath freshening. Since 2006, she’s acted as “Mother, House Mom and Mentor” to several students from Zurich’s ETH who have been interning at Hershey as well as several young professionals in Japan and China. She received the Hotchkiss Scholar Award from Lake Forest’s Graduate School of Management and holds an MBA with high honors from there.

Dave Drehobl and Rick Drehobl Co-Chief Executives The Georgia Nut Co. Skokie, Ill. rothers Rick and Dave Drehobl grew up helping their grandmother with her nut roasting and packing company located on the northwest side of Chicago. Working after school and over summer vacations gave them an up-close and personal view of running a business. Later as they were starting their careers, the Drehobls began to take the company in a new direction— candy manufacturing. The Georgia Nut Co. was founded in 1945 by Rick and Dave’s grandmother, Rose Musso, and today it has grown to be one of the largest family-owned panning and enrobing operations in the United States. The company operates a stateof-the-art manufacturing facility committed to the highest level of food safety and quality systems. Georgia Nut manufactures a full line of chocolate panned, sugar-panned, hot-panned, enrobed, brittle, and nut products. It services a diverse customer base from rebaggers and bulk candy distributors to international CPG companies.

B

With the fourth generation now starting to enter the business, the company continues its focus on developing solid business partnerships and new product innovation. The Drehobls have remained committed to the confectionery industry, and have opened their doors to numerous industry tours and technical seminars conducted by National Confectioners Association (NCA), American Association of Candy Technologists (AACT), PMCA, and Retail Confectioners International. Rick has served on the NCA board of directors and has been on the Peanut and Tree Nut Processors board of directors for more 15 years. Both are members of the Candy Production Club of Chicago.

Douglas S. Simons Owner and President Enstrom Candies, Inc. Grand Junction, Colo. oug Simons represents the third-generation of Enstrom’s Colorado-based, family-owned business, which is celebrating its 50th anniversary this year. Having worked part time at Enstrom’s while attending Mesa College in the mid 70’s, Simons’ first exposure to the industry was mucking out butter fat that had been tracked into the freezers. He later married Jamee Enstrom and joined the business full time in 1979. Doug spent his formative years in the confectionery industry learning the art of candy making under the watchful tutelage of his father-in-law, Emil Enstrom, and company founder, Chet Enstrom. He then worked his way through every aspect of the business, was named president of the company in 1986 and purchased the business in 1993. Simons was also the first in the family to have any formal confectionery training attending the Retail Confectioners International (RCI)’s Candy School in 1982. Simons is credited with turning a “Mom and Pop” business into a competitive, high-quality producer of confections. Under his leadership, two plant expansions have been constructed and he has brought innovation through technological advancements to both mail-order and manufacturing. His quest for innovation eventually lead to the development of cutting-edge machinery to allow for continuous-production of Enstrom’s premiere product, World-Famous Almond Toffee. “Enstrom’s success is due, in large part, to our unyielding commitment to quality” says Simons. “You can sell anyone once, but premium quality products will keep them coming back time and time again.” He is currently the president of the Western Candy Conference and chaired last year’s conference in Hawaii. Simons served as a board member of RCI from 1991-2000 and was elected president in 1999. He also served on the National Confectioners Association (NCA)’s Board of Trustees from 2005-2008.

D

For a complete list of the 2010-2011 Kettle Awards Committee members, visit www.kettleawards.com.

www.candyindustry.com

May 2011 CANDY INDUSTRY 32

33 CANDY INDUSTRY May 2011

A beaming Carl Goldenberg, president of Goldenberg Candy Co. (now part of Just Born), is surrounded by his wife, Nanci (holding roses), and immediate family after receiving the Kettle Award in 1986.

1986

William Beich, president of Paul F. Beich Co., holds the 1980 Kettle Award, standing next to Don Gussow, founder and editor-in-chief of Candy Industry, and his wife, Patricia, at the Sky Pavilion Room of the Tavern Club in Chicago.

1980

Clarence Kretchmer (right), president of the American Licorice Co. and recipient of the 1965 Kettle Award, presents Frank V. Brach, president of E.J. Brach & Sons Co., with the Kettle Award in 1966.

1966

Ellen Gordon, president of the Tootsie Roll Co., became the first female recipient of the Kettle Award in 1985.

1985

Peter Paul’s president, Lloyd Elston, recipient of the 1972 Kettle Award, prepares to give his remarks with his wife, Dorothea, next to him.

1972

Members of the 1965 Kettle Committee listen intently to American Licorice’s Clarence Kretchmer’s remarks in accepting the Kettle Award, which was held at the Crystal Room at the Sheraton Blackstone Hotel in Chicago. It was the 20th anniversary of the confectionery industry’s most coveted recognition.

1965

Mayy 25, 2011 www.kettleawards.com

Past Kettl

1965

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Jack Zachary, president of Zachary Confections, Inc., was the 1996 Kettle Award recipient.

1996

Duane Fox, senior vice president of manufacturing for the Spangler Candy Co., received the award in 1993.

1993

The Rowland family surrounds Herm Rowland, chairman of the Goelitz Candy Co., in congratulating him on receiving the 1988 Kettle Award.

1988

Back-to-back family winners Nello Ferrara, 1975, and son, Salvatore Ferrara, 2002, pose proudly with their respective Kettle Awards.

2002

Russ Albers, president and coo of Herman Goelitz Candy Co., was the 50th Kettle Award recipient in 1995.

1995

Richard Palmer Jr., president of R.M. Palmer Co., flashes his well-known smile after becoming the 1991 Kettle Recipient.

1991

Edmond Opler, Sr. of World’s Finest Chocolate, displays his 1987 Kettle Award, flanked by his wife, Alice.

1987

Mayy 25, 2011 www.kettleawards.com

le Awards

2002

May 2011 CANDY INDUSTRY 34

May 25, 2011

www.kettleawards.com

2010-2011 Kettle Committee Members Bryan Bainbridge Partner Bainbridge Associates LLC 2465 Byron Station Dr. SW. Suite B Byron Center, MI 49315 Tel: 616.583.1458 [email protected]

Ray Cote President American Chocolate Mould Co., Inc. Director of Technical Services Specialty Food Ingredients Division 1401 Church Street, Suite 5 Centerchem, Inc. Bohemia, NY 11716 707 Skokie Blvd., S-600 Tel: 631.589.5080 Northbrook, IL 60062 [email protected] (847) 509-2750 [email protected] Russ Crosio

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

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

35 CANDY INDUSTRY May 2011

Katherine Clark

Committee Chairperson

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

www.candyindustry.com

May 25, 2011

www.kettleawards.com

2010-2011 Kettle Committee Members Chuck Dodson Director Consumer Insights & Marketing A.M. Todd Ingredients and Flavors 1717 Douglas Avenue Kalamazoo, MI 49007 Tel: 269.216.2613 [email protected] Scott Funk Senior Sales Executive - Midwest The Blommer Chocolate Co. 4277 West Shore Court Westerville, Ohio 43082 Tel. 216.533.6711 (cell) [email protected] Mark W.Glimmerveen VP of Sales and Marketing Clasen Quality Coatings 5126 West Terrace Drive, Suite 100 Madison, WI 53718 Tel: 912.236.2797 Fax 912.236.4693 [email protected] Jim Greenberg Co-President Union Confectionery Machinery Co. 801-825 East 141st Street Bronx, NY 10454-1917 Tel: 718.585.0200 ext. 116 Cell: 203.913.9656 [email protected] Lee Hartman Sales Manager Printpack, Inc. 2800 Overlook Parkway, NE Atlanta, GA 30339 Tel: 404.460.7331 [email protected]

www.candyindustry.com

James H. Heinz President & CEO Bell Flavors & Fragrances, Inc. 500 Academy Drive Northbrook, IL 60062 Tel: 847.291.8300 [email protected] Fred Hintlian President Varick Enterprises, Inc. 14 Fieldstone Drive Winchester, MA 01890 Tel: 617.561.0628/0629 [email protected] Roderick Oringer National Sales/Marketing Manager Oringer Division Concord Foods, Inc. 10 Minuteman Way Brockton, MA 02301 Tel: 508.580.1700 x 315 [email protected] Chuck Phelan District Manager Cargill Cocoa & Chocolate 1229 Hamlet Hill Drive West Chester, PA 19380-4072 Tel: 610.738.3320 [email protected]

Committee Vice Chairperson Megan Rose

Regional Sales Representative AarhusKarlshamn USA Inc. 131 Marsh Street Port Newark, NJ 07114 +1 708.663.9474 (Mobile) [email protected]

Gordon Shearer Key Account Manager, East Coast Danisco USA Inc. 247 Montauk Ave., Stonington, CT 06378 Mobile: 215.990.9401 Joni Stern President Stern Ingredients 338 W. Oakdale Chicago, IL 60657 Tel: 773.472.0301 Cell: 773.251.8488 [email protected] John Zima Director of Retail Confectionery Sales & Marketing ADM Cocoa 12500 W. Carmen Ave. Milwaukee, WI 53225-6199 Tel: 414.358.5743 [email protected] Kris Collins Publisher Candy Industry Magazine 155 N. Pfingsten Road, Suite 205 Deerfield, IL, 60015 Tel: 847.224.8944 [email protected] www.candyindustry.com Bernie Pacyniak Editor Candy Industry Magazine 155 N. Pfingsten Road, Suite 205 Deerfield, IL, 60015 Tel: 847.405.4004 [email protected] www.candyindustry.com

May 2011 CANDY INDUSTRY 36

May 25, 2011

www.kettleawards.com

Past Kettle Recipients 1946 RUSSELL STOVER Russell Stover Candies

1953 IRVIN C. SHAFFER The Maillard Corp.

1960 VICTOR A. BONOMO Gold Medal Candy Corp.

1947 ROBERT H. W. WELCH, JR. James O. Welch Co.

1954 VICTOR H. GIES Mars, Inc.

1961 CHARLES L. SMESSAERT Walter H. Johnson Co.

1948 C. RUDOLPH KROEKEL Kroekel-Oetinger, Inc.

1955 ROBERT H. SCHNERING Curtiss Candy Co.

1962 ANDREW H. HEIDE Henry Heide, Inc.

1949 THEODORE STEMPFEL E. J. Brach & Sons

1956 REED W. ROBINSON Golden Nuggett Sweets, Ltd.

1963 RICHARD H. HARDESTY, JR. R. H. Hardesty & Co.

1950 HARRY R. CHAPMAN New England Confectionery Co.

1957 CHARLES F. SCULLY Williamson Candy Co.

1964 RICHARD A. BROCK Brock Candy Co.

1951 G. LLOYD LATTEN Schutter Candy Div., Universal Match Corp.

1958 W. C. DICKMEYER Wayne Candies, Inc.

1965 CLARENCE M. KRETCHMER American Licorice Co.

1959 JOHN A. MAVRAKOS Mavrakos Candy Co.

1966 FRANK V. BRACH E. J. Brach & Sons

1952 CHARLES R. ADELSON Delson Candy Co.

37 CANDY INDUSTRY May 2011

www.candyindustry.com

May 25, 2011

www.kettleawards.com

Past Kettle Recipients 1967 ARMIN SCHAPER Delson Candy Co.

1969 JOHN W. VASSOS Whitman‘s Chocolates

1971 JEFF JAFFE Ward‘s Foods

1973 MENLO SMITH The Sunline Corp.

1968 ELLIOT S. PETERSON Mrs. Saylor‘s

1970 SAM O. MAGUIRE Fine Products Co., Inc.

1972 LLOYD ELSTON Peter Paul, Inc.

1974 NATHAN SLOANE Nabisco Confections, Inc. 1975 NELLO FERRARA Ferrara Pan Candy Co. 1976 DENTON THORNE Fannie May Candy Shops, Inc. 1977 HY BECKER Cella‘s Confections, Inc. 1978 CHARLES M. SMYLIE Y & S Candies 1979 ROBERT P. ALLEN E. J. Brach & Sons 1980 WILLIAM A. BEICH Paul F. Beich Co. 1981 HENRY J. BORNHOFFT, JR. Nabisco Confections, Inc. 1982 JAMES W. NIXON Whitman’s Chocolates Div. 1983 ARCHILLES (HERK) PULAKOS Pulakos 926 Candies, Inc. 1984 NED E. MITCHELL E.J. Brach & Sons 1985 ELLEN R. GORDON Tootsie Roll Industries, Inc. 1986 CARL A. GOLDENBERG Goldenberg Candy Co. 1987 EDMOND A. OPLER, SR. World’s Finest Chocolate Co. 1988 HERMAN G. ROWLAND Herman Goelitz Candy Co., Inc. 1989 W. HORTON CORWIN Brock Candy Co. 1990 GEORGE JENKINS Candy USA

(continued on next page)

www.candyindustry.com

May 2011 CANDY INDUSTRY 38

May 25, 2011

www.kettleawards.com

Past Kettle Recipients 1991 RICHARD PALMER, JR. R. M. Palmer Co.

1993 DUANE E. FOX Spangler Candy Co.

1992 JAMES A. HANLON Leaf Inc. North America

1994 LOUIS WARD Russell Stover Candy Co.

1995 RUSS ALBERS Herman Goelitz Candy Co., Inc.

1996 JACK ZACHARY Zachary Confections, Inc. 1997 JOHN KITT The LifeSavers Co. 1998 MARY LAUDERDALE Mary of Puddin Hill 1999 JAMES GAGLIARDUCCI Dalducci PC 2000 PAT HURLEY Spangler Candy Co. 2001 JIM MCGOVERN Peerless Candy Co. 2002 SAL FERRARA Ferrara Pan Candy Co. 2003 DOMENIC ANTONELLIS New England Confectionery Co. 2004 LINCOLN A. WARRELL The Warrell Corp. 2005 DAVID HAWK Gertrude Hawk Chocolates 2006 WILLIAM H. KELLEY Jelly Belly Candy Co. 2007 JORGE FARBER Madelaine Chocolate Novelties 2008 GARY GUITTARD Guittard Chocolate Co. 2009 MELVIN GORDON Tootsie Roll Industries 2010 JOHN BROOKS, SR. Adams & Brooks, Inc.

39 CANDY INDUSTRY May 2011

www.candyindustry.com

Supplier

SHOWCASE

Original Gourmet Lollipop’s are a New “Hot Category”

M

anagers can take advantage of a product that creates revenue using practically no space; no promotions required – just instant, incremental sales. These pops are high volume and selling fast in quantity with full gross margin. The Original Gourmet Lollipops are the best of the best when it comes to brands in the playing field — they are the category leader. The pops will sell anywhere, but they are especially great for drugstores, convenience stores, super centers, grocery stores, theme parks and candy stores. Virtually any retailer can sell Original Gourmet Lollipops. How many lollipops do you sell now? You could be selling 75200 lollipops per week/ per store, depending on store volume. You would not believe the response — there is no product like this. Originality, great taste and low price — a triple threat — bring more sales, higher profit and extra revenue without taking sales away from other candies and snacks. The lollipops are a realistic approach to guilt-free candy treats — a long-lasting one-of-a-kind snack that leaves no room for remorse when it comes to cost or calories. Original Gourmet Lollipops and new Cream Swirls Lollipops are notorious for their great taste, fabulous selection and affordable price. Now kids and adults can enjoy a fun candy snack that lasts up to 60 minutes with only 110 calories — it’s the adult snack that kids love to eat. Original Gourmet Food Co. has the only equipment in America with cutting edge technology that allows an advanced formulation to blend the richest flavors with cream and create smooth-tasting unique flavors. Noticeably different, the new Original Gourmet Lollipop has a transparent, crystal-like appearance unlike the standard lollipop seen in the market place, which has sharp edges and cloudy centers. This world class product has no air bubbles. Also, they are made in the U.S.A. The new and intensified flavors include strawberry shortcake, mocha latte, and cherry cheesecake — guaranteed to deliver great taste. More sophisticated flavors such as pina colada, banana split, watermelon and raspberry pomegranate

— among others — widely appeal to adult tastes. Some adults count on the pops for a yummy low-calorie snack; others use them as a smart replacement for their nicotine addictions. The company offers many exclusive marketing vehicles in which to help maximize sales and give your customer the options and variety they want and need. The most successful display consists of a patented, magnetic pole with a tree-like affect that allows the lollipops to stand out, catch the eye and spark interest for sales. Another great option for maximizing opportunity for sales is our new Lollipop Candy Shop, which will be shown at The Sweets & Snacks Expo in May. For the first time, retailers can merchandise the full assortment of 25 fantastic flavors all on one floor display. For more information, stop by Booth #861, email Tiffany at [email protected], or call (603) 894-1200 x116.

Advertorial 40 CANDY INDUSTRY May 2011

www.candyindustry.com

Ingredient

TECH NOLOGY

Consumers drawn to healthy inclusions A classic confectionery tie-in, fruits and nuts continue to build on a history of wholesomeness and nutrition, integrating health and taste.

D

uring the Middle Ages, various religious orders known as mendiants (which means beggars in French), depended on charity for their livelihood. By simplifying their lives, these orders could focus their time and energy on preaching and serving the poor. Following this “less is more” philosophy, French confectioners created mendicants, a combination of dark chocolate disks topped with dried fruit and nuts. Recognizing that God was in the details (even before German-born American architect Ludwig Mies van der Rohe actually said it), the candy makers assigned specific fruits and nuts to match the colors of the robes the religious orders wore. Thus, raisins characterized the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. These same fruits and nuts were also the leading components of the Provence tradition of having 13 desserts during Christmas, Les Trieze Desserts de Nöel. Those clever French confectioners combined chocolates with mendicant fruits and nuts and made life easier for everyone. Miraculous. Today, combining fruits and nuts into confections doesn’t necessarily require such spiritual symbolism. Rather, confectioners recognize the holistic message conveyed by these ingredients: healthy pleasures. From introducing fruit juice into gummies and jellies (see pages 30-36) to emphasizing the science touting the health benefits of Photo courtesy of the California Almond Board.

Mendiants from Chicago-based Flora Confections.

41 CANDY INDUSTRY May 2011

nuts, candy makers large and small can integrate fruits and nuts into a sweet package just begging to be consumed. A recent review of Mintel’s Global New Products Database by the Almond Board of California (ABC) reveals that new chocolate product introductions worldwide have more than doubled in the last decade (from 1,313 in 2001 to 4,810 in 2009). Moreover, new products with nuts accounted for approximately one quarter of all chocolate product introductions, more than one third of which included almonds, suggesting that consumer demand for chocolate products with almonds also is on the rise. www.candyindustry.com

Ingredient Technology

Photo courtesy of Pistachio Health. To better understand consumers’ attitudes, awareness and chocolate consumption, ABC commissioned a global quantitative chocolate study of 4,521 consumers from eight different markets (United States, UK, France, Germany, Japan, Russia, India and China), which collectively account for 58% of the worlds’ chocolate volume and 56% of the value. According to the study, consumers tend to associate almonds as the nut linked to chocolate. Moreover, nearly 70% of consumers are more likely to buy a chocolate product with almonds than one without. “Consumers are looking for products that combine great taste with a nutritious boost,” says Stacey Humble, director, North America marketing and global strategic initiatives for ABC. “Almonds are recognized as both wholesome and delicious, so it’s easy to understand why consumers want to see more almonds in their chocolate products. A true powerhouse ingredient, almonds combine flavor, crunch and global appeal with outstanding nutritional benefits.” More than two-thirds of consumers (69%) worldwide believe health is important when choosing chocolate products, and survey respondents felt that chocolate with almonds was “more nutritious” (75%), “tastier” (74%) and “crunchier” (73%) than chocolate without almonds. But almonds aren’t the only nut delivering a health message. Consider pistachios, which the U.S. Department of Agriculture (USDA) recently completed a study on. A presentation by USDA’s Agricultural Research Service (ARS) researchers at the recent Experimental Biology conference in Washington, D.C., contends that fats in pistachios may not be completely absorbed by the body. According to the Pistachio Health web site (www.pistachiohealth.com), the study’s findings indicate that pistachios may actually contain fewer calories per serving than originally thought – further validating pistachios as one of the lowest calorie nuts with 160 calories per 30 gram serving (approximately 1 oz.). 43 CANDY INDUSTRY May 2011

The research measured the energy value of pistachios by feeding 16 healthy adults the nuts as part of a controlled diet and calculating the energy value from differences in energy excretion during the dietary treatment timeframe. The resulting energy value of one 30-gram serving of pistachios was 5.9% less than previous calculations. “Existing scientific research indicates that fat from nuts is poorly absorbed through the gastrointestinal tract,” says lead ARS researcher David Baer, supervisory research physiologist with the agency’s Beltsville Human Nutrition Research Center. “This study confirms that the fat from pistachio nuts, specifically, is not completely digested or absorbed, resulting in a lower energy value.” Additional data from this study presented at the Experimental Biology conference also reinforced the heart-health benefits of pistachios. The ARS researchers found that when healthy individuals included 1.5 and 3 oz. of pistachios into their typical American diet, positive cardio-supportive data resulted. According to researchers at the University of California – Los Angeles, choosing to snack on pistachios rather than pretzels not only supports body mass index (BMI) goals, but can support heart health, too. In a 12week randomized study, 52 overweight and obese subjects were placed on a 500-calorie deficit diet and assigned to either a pistachio snack (about 75 pistachios providing 240 calories) or a pretzel snack group (twoounces of pretzels providing 220 calories). The results showed that the pistachio group had better success with supporting their BMI goals compared to the pretzel group, showing pistachios can be included in a healthy diet, even for those managing their weight. The Pistachio Health web site also touts pistachios as a good source of fiber and protein. Providing about 49 kernels per 30gram (about 1 oz.) serving, pistachios offer the most nuts per serving when compared to other popular snack nuts (almonds – 23; walnuts – 14 and cashews – 18). But as all confectioners know, healthy doesn’t sell without a spoonful of sweet. What’s blessed, however, is that the historic use of fruits and nuts with confections delivers even more benefits today.

Containing the rising costs of mint

A.M. Todd, a 142-year old, family-owned international leader in the mint oil, organic Áavor and functional ingredient businesses, announced the development of a new formulation that has led to signiÀcant savings potential for its key clients. North American Peppermint Oil Natural, developed by the company from 100% North American peppermint oils, provides a 25-30% cost savings below current and forecasted mint market prices. The move comes in response to the increased volatility within the petroleum markets as well as other agricultural crops, all of which also are having an impact on North American and Indian peppermint oils, now nearing historic highs. A.M. Todd, drawing on more than a century of mint oil experience, grower relationships and technical competence has developed a cost-effective solution for confection, oral care, and chewing gum applications. “Our on-going investments in agronomics, sourcing, manufacturing processes and people have provided some signiÀcant competitive advantages in recent years,” says Robert Wheeler, vice president - global supply chain. For more information, visit www.amtodd.com

www.candyindustry.com

Ingredient

TECH NOLOGY

ADM Cocoa No one knows cocoa, chocolate, compound coatings and other confectionery ingredients better than ADM Cocoa. With its experience and advantages of scale, customers Ànd it’s simply easier and more rewarding to do business. To get the best from one’s products, chocolate makers need to use the Ànest ingredients. Companies can take their confectionery creations to the next level by using real Belgian chocolate from deZaan. Available in creamy milk, intense dark and white varieties, deZaan easy-

IFT PRE-SHOW PROFILES

Almond Board of California

melt chocolate wafers will give products the Áavor proÀle that only authentic Belgian chocolate can deliver. Established in 1911, deZaan provides quality cocoa solutions to customers across the globe. Known for its history of innovation, deZaan offers a range of high performance cocoa powders available in an array of shades ranging from vibrant reds to dark brows and black — each with various accompanying taste proÀles and intensities. For more information about deZaan cocoa powders, visit www.adm. com/deZaan or call 800-558-9958. ADM Cocoa also offers a broad range of other cocoa, chocolate and compound coating products, all produced with the quality and consistency only the world’s premiere cocoa and chocolate manufacturer can provide.

Almond Board of California (ABC) is proud to report that almonds were the leading nut used in new food products worldwide for the third year in a row, according to the 2010 Mintel Global New Products Database. To better understand consumers’ attitudes, awareness and chocolate consumption, the ABC commissioned a global quantitative chocolate study of 4,521 consumers from eight different markets (including the United States, UK, France, Germany, Japan, Russia, India and China), which collectively account for 58% of the worlds’ chocolate volume and 56% of the value. More than two-thirds (69%)of consumers surveyed worldwide believe health is important when choosing chocolate products, and survey respondents felt that chocolate with almonds was “more nutritious” (75%), “tastier” (74%) and “crunchier” (73%) than chocolate without almonds. “Consumers are looking for products that combine great taste with a nutritious boost,” said Stacey Humble, director, North America marketing and global strategic initiatives for ABC. “Almonds are recognized as both wholesome and delicious, so it’s easy to understand why consumers want to see more almonds in their chocolate products. A true powerhouse ingredient, almonds combine Áavor, crunch and global appeal with outstanding nutritional beneÀts.” Stop by ABC’s booth for the latest research on almond nutrition, consumer demand, food quality and safety practices.

At IFT, stop by Booth 6539; also visit www.adm.com.

At IFT, stop by Booth 5229; also visit www.almondboard.com

A.M. Todd

For 142 years, A.M. Todd has stood for resourcefulness in agriculture, Áavor technology, and product development. A.M. Todd is a global company with three distinct but complementary core competencies: • Mint Ingredient/Flavors used in the confections, gum and oral care industries • Organic Ingredients/Flavors supplied to the ready-to-drink tea, juice and alcoholic beverage industries • Functional Ingredients/Flavors providing botanically based products and bio-actives for the dietary supplement and functional food industries as well as for health and wellness products. Visit www.amtodd.com

Advertorial 45 CANDY INDUSTRY May 2011

www.candyindustry.com

Ingredient

TECH NOLOGY

IFT PRE-SHOW PROFILES

International Foodcraft Corp.

ROHA Food Colors

International Foodcraft Corporation (IFC) has provided high quality specialty ingredients to the confectionary, food, nutraceutical and cosmetics industries since 1939. IFC is a one-stop source for all types of food colors, available in the widest variety of formats and shades in the industry. COLOREZE products can be made using natural colors, certiÀed organic colors, FD&C colors and ColorGlo Pearlescent colors. Our specialty is developing colors to meet their customers’ requirements with regard to format shade, viscosity, and concentration. IFC offers low minimums and fast turnaround. The company also produces an entire family of processing aids formulated to prevent candy and food products from sticking to contact surfaces. Allergen-free, trans-fat-free and certiÀed organic formulations are available in free-Áowing lubes, paste-line spreads, and brick-like rubs. IFC also produces allergen-free and certiÀed organic lecithins in liquid and powder formats.

ROHA Food Colors is a leading global manufacturer of certiÀed (FD&C) and exempt (natural) colors for the food & beverage, personal care and pharmaceutical industries. We focus on providing our customers with complete support for color matching, shelf life & stability issues, logistics, and the latest legislative and regulatory compliance issues. With our own ofÀces and customer service locations in 15 countries, we provide local services to our customers on a global basis. Natracol natural exempt food colors are obtained from a variety of herbs, spices, vegetables and minerals. Colors are available in liquid and powder forms for use in confectionery, baked goods and cereals, and other applications. Idacol-certiÀed water-soluble synthetic dyes for food applications are available in various forms — free Áowing powder, pre-dissolved liquid colors and reduced dust granular forms. ROHA FD&C Lake Pigments include a full spectrum of insoluble color pigments for food applications in confections.

At IFT, stop by Booth 4100; also visit www.intlfoodcraft.com

At IFT, stop by Booth 6051; also visit www.ROHAGroup.com.

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Security Every pallet is barcoded and tracked via our GPS system ensuring real-time inventory

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VISIT US AT SWEET & SNACK EXPO BOOTH #389

For more information, call us today: 1-888-4-RAILEX, or visit us online at www.railexusa.com

Advertorial 47 CANDY INDUSTRY May 2011

www.candyindustry.com

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 s

Compare industry-specific innovations in the Confectionery Pavilion, sponsored by NCA. Visit the ”The Candy Bar - Your Confectionery Meeting Place for Networking, Education and Experts” at the show.

s Explore innovative packaging in the newly expanded Brand Zone - containers and materials that shape winning brands.

SPONSORED BY:

LOOK FOR THIS ICON FOR ALL THINGS CONFECTIONERY:

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PACK EXPO Las Vegas 2011

P R O D U C E D B Y:

September 26-28, 2011 Las Vegas Convention Center Las Vegas, Nevada USA

CO-LOCATED WITH: C

Ingredient

TECH NOLOGY

Roquette Roquette has become one of the world’s most advanced producers of starch and starch derivatives by transforming renewable resources, such as corn, wheat, potatoes and peas, into an extensive line of high quality ingredients for a wide range of food and non-food industries throughout the world. The company is also a leading expert in polyols, pyrogen free raw materials and dry sweeteners. As a leading global manufacturer of healthy ingredients and solutions for

IFT PRE-SHOW PROFILES

markets such as confectionery and chocolate, baked goods, fruit products, dairy products and savory snacks as well as dietary supplements, Roquette prides itself on “Offering the Best of Nature.” Our solutions provide our customers with nutritionally balanced, great tasting choices for consumers using the following products: Nutralys all natural, nonallergenic pea protein; Nutriose soluble Àber; and SweetPearl crystalline maltitol. Nutralys pea proteins are functional vegetable proteins with an outstanding nutritional value. Nutriose soluble Àber has great taste and texture, aids in sugar and fat reduc-

tion, provides extended energy release, Àber enrichment to optimum levels, has a high digestive tolerance and features ease of use for innovation or reformulation. SweetPearl maltitol is a sugar-free bulk sweetener and is used in formulations to easily replace sucrose. The Roquette group has production sites in Europe, Asia and North America while marketing its products in more than 100 countries; it offers levels of security, supply and service quality that is identical throughout all sites. At IFT, stop by Booth 5329; also visit www.roquette.com.

Advertorial 49 CANDY INDUSTRY May 2011

www.candyindustry.com

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

CONSULTING

UPCOMING SHOW

APT Depositor - Heads, Pump blocks, Parts & Service Confectionary Wrapping & Processing Consulting & Service Fast, Reliable Part Design, Fabrication & Service Custom Designed Equipment for Your Needs 2D Auto Cad Services, R&D Services Co-Manufacturing, Rebuild Facility

Sweet Celebration See You September 11-13, 2011

CANDY MACHINE CONSULTING

For more information, a seminar schedule and to register online, visit us at www.phillycandyshow.com or call 888.CANDY89 (1-888-226-3989)

614-607-0295 • Candymachineconsulting.com

Sponsored by The Retail Confectioners Associations of Philadelphia

Atlantic City Convention Center 1 Convention Blvd., Atlantic City, NJ 08401

AUCTION AUCTION Due to a merger with another company we have an excess amount of chocolate and bakery equipment.

WANTED TO BUY WE BUY CANDY, FOOD & BEVERAGE

See your ad here!

CLOSEOUTS

Contact Diana Rotman at 847-405-4116 or [email protected] Nationwide pick up since 1993 Call Jon (954) 649-7857 e-mail: [email protected] web www.whamcloseoutfoods.com

Advertise in the Classified Network

CLASSES CI1110Wham.indd 1

• Chocolate melters • Enrobing lines • Caramel cutter • Savage Fire mixer • Conveyors • Little-used rack oven • Do-Boy candy wrapping machine • Rose Forgrove Candy Bar Wrapper • Metal detectors • Groen kettle

• Curved glass candy cases • Friend Depositing Candy Extruder • Hilliard dippers & coaters • Copper kettles • Hobart mixers • Candy Box over wrappers w/ shrink tunnel • Revolving Candy Pan • Cold Tables • Hilliard Enrobing Line . . . and much more!

Tentative date: JUNE Location: NORTHEAST OHIO

Items are subject to prior sale. For a complete list and date please email [email protected]

INGREDIENTS 10/29/10 3:48 PM

RICHARDSON RESEARCHES, INC.

Richardson Researches, Inc. is pleased to announce its Confectionery Technology class - to be held in the new Robert Mondavi Institute North.

Confectionery Technology - August 1-5, 2011 Contact Dr. Charlie Shoemaker: Food Science & Technology University of California at Davis Department of UC Davis [email protected] 1136 Robert Mondavi Institute North Or call us at 510-653-4385 Davis, CA 95616

For class details, check our web site at www.richres.com

w w w.can d y i n d u s t ry. c o m 51 CANDY INDUSTRY May 2011

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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 MIMOSA CONFECTIONERY MACHINERY Morganton, NC BELT COATERS, MELTERS AND SYSTEMS NEW AND USED MACHINES • 74inBELTCOATER - $52,000.00 • 66inBELTCOATER - $44,000.00 • 30inMINICOATER - $15,000.00 • 250# CHOCOLATE MELTER - $5,800.00 • 500# CHOCOLATE MELTER - $9,800.00 • 2000#CHOCOLATE MELTER - $12,800.00 • 2500# CHOCOLATE MELTER - $16,900.00 www.beltcoater.com [email protected] • 828-443-3903

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]

• • • • • • • • • • •

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

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

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

Visit candyindustry.com for more classified ads online.

NEW AND USED PROCESS AND PACKAGING EQUIPMENT

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• New Candy/Snack Net Weigh/Fillers (customizable) • New Tabletop Cup Seal System, Model POS-1S • New & Used S/S Candy Coating Pans 16”-54” • New Candy/Snack Form Fill Sealer Model DCP200 • Various Conveyors, Turn and Pack Tables • Various Visual Pak 6 Stn Blister Heat Sealers

• 3M-Matic Top & Bottom Case Sealer 77R • Custom Made Chocolate Cooling Tunnel • Sollas Auto Cellophane Overwrapper 17-100 • 5-1000 Gallon Stainless Steel Kettles & Tanks • Image Ink Jet Coders 1000 S8 & Jaime S8-C2 • RBS L-Bar Sealers EM & ACT 179 Tunnels

Complete Packaging Lines for Tablets, Capsules, Liquids, and Powders Process Equipment: Mixers, Tanks/Kettles, Granulators, & Coating Pans

-08&45 13*$&

www.djsent.com • e-mail: [email protected] MOST EQUIPMENT CAN BE INSPECTED IN TORONTO!!!

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

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May 2011 CANDY INDUSTRY 52

AD INDEX Adams & Brooks, Inc. . . . . . . . . . . . . . . . . . . . . . . RC3,RC31 ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9,100 Almond Board of California. . . . . . . . . . . . . . . . . . . . . . . . 5 American Licorice Co.. . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Au’Some Candies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC15 Blue Diamond Growers . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Dumoulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Euro American Brands . . . . . . . . . . . . . . . . . . . . . . 13,RC17 Ferrara Pan Candy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Flix Candy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC32,49 Gertrude Hawk Chocolates . . . . . . . . . . . . . . . . . . . . . . 38 Ghirardelli Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Godiva Chocolatier . . . . . . . . . . . . . . . . . . . . . . . RC4-5, 29 Haas – Mondomix. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . RC34 ISM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Jelly Belly Candy Co.. . . . . . . . . . . . . . . . . . . RC7,RC29,39 Just Born . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC9 Kraft Foods Global, Inc. . . . . . . . . . . . . . . . . . . . . . . 3,RC23 Ladco/MacIntyre Chocolate System. . . . . . . . . . . . . . . 11 Lindt & Sprungli . . . . . . . . . . . . . . . . . . . . . . . . . . RC11,RC37 Mars Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-15 National Confectioners Assn. . . . . . . . . . . . . . . . . . . . RC21 New England Confectionary Co. . . . . . . . . . . . . . . . . RC19 Original Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . RC40-41 Pack Expo International. . . . . . . . . . . . . . . . . . . . . . . . . . 48 Petzholdt Heidenauer. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Promotions In Motion Co., The. . . . . . . . . . . . . . RC27,RC35 Railex Corp.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Ready Roast Nut Co. . . . . . . . . . . . . . . . . . . . . . . . . . .21,44 Roadtex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Roha Group, USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC36 Roquette America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Russell Stover Candies . . . . . . . . . . . . . . . . . . . . . . . . . .7,37 Tic Tac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Tootsie Roll Industries . . . . . . . . . . . . . . . . . . . . . RC25,RC29 Union Confectionery Machinery Company . . . . . . . . . 27 Warrell Corp., The . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC33 Zed Candy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC38

. . . . . . . . . . . . . . . . . . . . . . . www.adams-brooks.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com . . . . . . . . . . . . . . . . . . . . . . . www.almondboard.com . . . . . . . . . . . . . . . . . . . . .www.americanlicorice.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.ausome.com . . . . . . . . . . . . . . . . . . . . . . . .www.bluediamond.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.dumoulin.fr . . . . . . . . . . . . . . . . . www.euroamericanbrands.com . . . . . . . . . . . . . . . . . . . . . . . . . . www.ferrarapan.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.Áixcandy.com . . . . . . . . . . . . . .www.gertrudehawkchocolates.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.ghirardelli.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.godiva.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.mondomix.nl . . . . . . . . . . . . . . . . . . . . www.hilliardschocolate.com . . . . . . . . . . . . . . . . . . . . . . . . www.ism-cologne.com . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.jellybelly.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.justborn.com . . . . . . . . . . . . . . . . . . www.kraftfoodscompany.com . . . . . . . . . . . . . . . . . . . . . . . . . .www.macintyre.co.uk . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.LindtUSA.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.m-ms.com . . . . . . . . . . . . . . . .www.sweetsandsnacksexpo.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.necco.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.ogfc.net . . . . . . . . . . . . . . . . . . . . www.packexpo.com/candy . . . . . . . . . . . . . . . . . . www.petzholdt-heidenauer.de . . . . . . . . . . . . . . . . . . . www.promotioninmotion.com . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.railexusa.com . . . . . . . . . . . . . . . . . . . . . . . . . . www.readyroast.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.roadtex.com . . . . . . . . . . . . . . . . . . . . . . . www.rohadyechem.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.roquette.com . . . . . . . . . . . . . . . . . . . . . . . . . www.russellstover.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.ferrero.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.tootsie.com . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.com . . . . . . . . . . . . . . . . . . . . . . . . . .www.warrellcorp.com . . . . . . . . . . . . . . . . . . . . . . . . . . .www.zedcandy.com

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

PRINT & INTERNET ADVERTISING Kristine Collins [email protected] Phone: (847) 224-8944 INTL. PRINT & INTERNET ADVERTISING Dee WakeÀeld [email protected] Phone: +44.207.792.3344 (London) LIST RENTAL For postal information, please contact Kevin Collopy at 800-2232194 x684 or e-mail him at [email protected] For e-mail information, please contact Shawn Kingston at 800-409-4443 x828 or e-mail her at [email protected]

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

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

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

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

CANDY INDUSTRY (ISSN 0745-1032) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317 No charge for subscriptions to 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]

53 CANDY INDUSTRY May 2011

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CANDY WRAPPER Second career enveloped in chocolate John and Sue Elliott forego operating a bed and breakfast and Ànd their dream job making and selling chocolates in North Carolina.

D

avidson Chocolate Co., a family adventure and a labor of love, opened its doors in 2008 in the college town of Davidson, N.C. After living the corporate “dream” in Nashville, John and Sue Elliott realized the answer to the question “What do you want to do when you grow up?” was to own and operate a bed and breakfast. Life, however, often delivers a few twists and turns, and as John points out, “Plans changed.” While working with a realtor, the husband-and-wife entrepreneurs were introduced to a chocolate shop in the North Carolina mountains that had been closed for several years. Within months, the Elliotts were making chocolate and growing a loyal customer base. Making and selling chocolate was a natural fit for John’s 25 years of foodservice industry experience, while Sue’s accounting background and kind smile made her both the chief financial officer and a customer favorite. Their desire to be near a larger city and the growth opportunities the Charlotte region offered brought John and Sue to Davidson. Their son John, already living in Davidson, eagerly joined the business finding that the likelihood of getting a date went up with the phrase, “I own a chocolate shop.” Using his sales and fundraising background, John Jr. oversees marketing and outside sales efforts while John Sr. serves as chief chocolatier. In 2010, the Elliotts opened a second location in the Dilworth neighborhood of Charlotte. At each store, 55 CANDY INDUSTRY May 2011

John and Sue Elliott proudly offer up a sampling of

chocolatiers are dipping treats chocolates at their Davidson, N.C. chocolate shop. daily to lure chocolate-lovers in. Davidson Chocolate Co. What book are you currently reading? offers a full range of hand-crafted truffles, “The Healthy Lawn Handbook” by Lane confections, fudge and brownies. CustomWinward. I’m still trying to get our yard to ers appreciate the classic truffle offerings yet cherish seasonal features such as pump- look respectable. kin, lemon basil or lemonade. Aside from a family member, whom When it comes to confections, the tofwould you most want to be stranded fee, caramel and peanut butter cups are with on a deserted island? the “must haves.” The Elliotts’ ability to Bear Grylls, the host from Man vs. Wild. customize chocolate and packaging as well as ship nationwide has also helped them target niche markets of weddings, corporate What is your pet peeve? Children repeatedly touching the events and client appreciation presents. chocolate case right after it’s been cleaned. What did you think you would be when I’d give anything to meet: you grew up? A teacher or a hotel executive. Billy Graham. Name one of your favorite movies. “Pride and Prejudice” or anything involving James Bond.

The best piece of advice that I’ve gotten: Don’t spend money on things that don’t matter and the details are the big things.

Describe your perfect dream vacation. Being in Maine with our family eating lobster at the dock.

What excites you most about your job? Working with the customers and seeing how excited they get about the chocolate. www.candyindustry.com

F

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

ADM. Chocolate…and so much more.

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

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