Candy Industry October 2011

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Author: Bernie Pacyniak

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Z.I. Le Closeau 5, rue Auguste Perdonnet 77220 Tournan-en-brie - FRANCE Tél. : +33-(0)1 64 84 50 00 FAX : +33-(0)1 64 84 50 01 www.dumoulin.fr E-mail : [email protected] RCS MELUN 582 045 852

LOGIX Hard coating sugar and sugarfree

Contents

Kristine Collins

Bernard Pacyniak

October 2011

Crystal Lindell

Volume 176, Number 10 Kristine Collins

14

COVER STORY 14

GOING GREEN Candy Industry recognizes Mars Chocolate North America as its Àrst “Green” Manufacturer of the Year recipient, an acknowledgement of the company’s ongoing and earnest commitment to sustainability.

D E PA R T M E N T S

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Associate Editor 847.405.4050 [email protected] ADVERTISING North American Sales 847.224.8944 [email protected]

Sharon Ward

North American Inside Sales Manager 847.405.4017 [email protected]

Dee WakeÀeld

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

Diana Rotman

ClassiÀed Sales Manager 847.405.4116 [email protected]

Jill L. DeVries

Corporate Reprint Manager 248.244.1726 [email protected]

Steve Pintarelli

Group Publisher [email protected]

Jennifer Allen

Sarah Zagacki

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

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

Scott Krywko

Information Technology

Beth A. Surowiec

Clear Seas Research

RC8

Ms. Green would be proud

Editor Bernie Pacyniak experiences his Àrst tour of Mars Chocolate North America’s solar garden in Hackettstown, N.J.

NEWS & ANALYSIS

10

EDITORIAL Editor-In-Chief 847.405.4004 [email protected]

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

OPENING SHOTS

8

Publisher 847.224.8944 [email protected]

Pierson Candy sold to DeMet’s parent, Brynwood Partners VI

Plus: World’s Finest Chocolate creates largest candy bar.

Kevin Collopy

Michael Costantino

Christopher Wilson

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

INGREDIENT TECHNOLOGY

19

Cocoa Butter Replacers

Removing trans fat as well as hydrogenated and partially hydrogenated fats from cocoa butter replacers continues to be a top concern for manufacturers.

CANDY WRAPPER

23

Full plate

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.

CI 23

Schooled by some of the best, Richard Cusick now teaches and trains others in the art of desserts and chocolate. Printed in USA

4 CANDY INDUSTRY October 2011

www.candyindustry.com

Ice-hot pleasure TURBOTEMPER

®

The most successful tempering system worldwide. Dependable · Quality Improvement · Profit Boosting

Sollich North America LLC 4916 Londonderry Drive · Tampa, Florida 33647 Telephone +1 813 345 47 10 · Fax +1 813 200 10 65 E-Mail: [email protected] · www.sollichna.com

SOLLICH KG · Your Chocolate and Candy Specialist Siemensstraße 17-23 · 32105 Bad Salzuflen · Germany Telephone +49 5222 950-0 · Fax +49 5222 950-300 E-Mail: [email protected] · www.sollich.com

Contents ALSO IN

THIS ISSUE ... RC2

RC 2

Sweet Talk Associate Editor Crystal Lindell debates the merits of a UK grocery store’s recent launch of cotton candy-Áavored grapes.

RC8

RC11

RC14

RC4

RCI: Continuing Education Matters

RC5

New Products

La Maison Du Chocolate’s The Petit Mendiant Pendant; Original Gourmet’s Sport Cookie Tins and Snack Factory’s Pretzel Crisps Dark Chocolate & Peppermint are among this month’s offerings.

Industry Trends: Novelty Candies

Novelty candy companies continue to respond to what’s hot to sell their products.

Cover Story: Spanish for ‘Candy Land’

Chicago-based Dulcelandia knows authentic Mexican confections tug at the sweet tooth and the heart strings.

Bits & Pieces

RC 2

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 October 2011


Reduce energy costs and CO2 emissions. Bühler understands climate change as a challenge to create new services and solutions. Therefore the company supplies customers with energy-efficient solutions for chocolate and cocoa production. The optimization of thermal processes, a new cocoa shell combustion and an active energy management offer opportunities to save energy. High efficient motors and the tempering system SeedMasterTM are tailormade solutions for the chocolate industry to cut costs by reducing the energy consumption.

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

Innovations for a better world.

Opening SHOTS

Ms. Green would be proud By Bernie Pacyniak

I

had seen photos of Mars Chocolate North America’s solar garden before. Nevertheless, I had never personally visited it before, so I wasn’t exactly sure what to expect. Despite the rain the evening before — as well as the prospects of more to come — a group of us hopped into two cars to check out the 18-acre site just a stone’s, or should I say a sunbeam’s throw away, from the company’s headquarters building. The site is offset from a residential street — you actually have to enter via an easement through the city’s maintenance department depot — and virtually hidden from view. Surrounded by a chain-link fence, the garden borders a residential neighborhood

Editor Bernie Pacyniak (left) congratulates Mars Chocolate North America’s Zelda Gray and Mike Wittman on being recognized as Candy Industry’s 2011 Green Manufacturer of the Year.


on one side, a river and marshland on the other side and a railroad line on the third side. Add the depot easement, and you have a sizeable piece of land that’s difficult to access and poses challenges for its use. That’s until the engineers at Mars decided to take a quantum leap from a roof replacement project they had initiated – entertaining the idea of a solar panel array — to serioiusly considering a full-fledged solar garden, 28,000 panels in all. As Winston Chen, commercial manager for capital equipment and controls, explained, the 18-acre site wasn’t suitable for neither a factory, nor actually anything else but …voila, a solar garden. Hence, when Mark Latter, regional safety, environmental and security manager, opened the gates to the solar garden, my first reaction was a “$#@%.” Relax, everyone those symbols stand for Wow! In questioning Chen and Latter about the project, I discovered that the greatest challenge lay in coordinating the effort amongst federal, state and local agencies as well as the community itself, not the actual construction. To ensure that the residential community would still enjoy the benefits of a green view, the design team planned an 80-ft. buffer area between the fencing surrounding the solar garden and the residents’ property line. They also planted hundreds of trees — nearly 2,000 — to maintain a park-like perimeter between homeowners and the garden. A retention pond was dug near the area facing the river, thus creating a natural wetlands environment. Infrared

cameras are used at night to eliminate any light pollution. Occasionally, you can hear a slight buzzing from the transformers that are on site converting the solar energy from dc to ac. What’s fascinating is that the solar garden works on cloudy days, even when it snows. As most of us Yankees living in the snow line know, last year’s winter was pretty intense. Latter told me that one of the “coolest” things to watch is snow melting and sliding off the solar panels during the winter. It’s a dream every engineer has for a project — self-maintenance. The site even has its own weather station that uploads data every 15 minutes to the plant, thus giving a reading on output in a real time basis. The success of the solar garden has prompted Mar’s engineers to evaluate the possibility of having another solar garden for the company’s new Topeka facility, which will generate all of the energy it uses. Obviously, Mars takes being green seriously, even if its M&M’S character, Ms. Green, is such a coquette about it. As our cover story relates, energy conservation and energy generation represents only one aspect of the company’s commitment to sustainability and green manufacturing. It’s, as Mike Wittman, v.p. - supply, points out, “...what we believe in, what we do on a daily basis.” No surprise then that they were selected as Candy Industry’s first Green Manufacturer of the Year. Again, kudos to you. And even Ms. Green, who typically takes such honors all in stride, is proud of you. So are we. www.candyindustry.com

News

& A N A LY S I S

Pearson Candy Co. sold to DeMet’s parent, Brynwood Partners VI

T

he Pearson Candy Co., famous for its salted nut roll, mint patties and nut goodies, among others, has a new owner. Greenwich, Conn.-based Brynwood Partners VI L.P., parent company of DeMet’s Candy Co., has acquired the company, and as part of the deal, named Michael Keller, a former Dairy Queen executive, as the new president and ceo. The terms and condition of the transaction, which closed last month, were not disclosed. St. Paul, Minnesota-based Pearson, founded more than 100 years ago, most recently was owned by Larry Hassler. Brynwood VI has announced Keller, who served as chief marketing officer of International Dairy Queen, will replace Hassler in the top spot. However, Hassler will remain with the company in a consulting capacity during the transition period. Henk Hartong II, senior managing partner at Brynwood VI and now chairman of the Pearson Candy Co., says his company

hopes the deal will lead to more acquisitions in the candy industry. “Pearson is an iconic confectionery business and is a terrific addition to Brynwood VI’s portfolio,” he says. “We are grateful to have had the chance to work with Larry Hassler and look forward to continuing to grow the great company that he has built.” Hassler, who has owned and operated the company since 1985, says he feels he’s leaving Pearson in good hands. “Given Brynwood Partners’ experience in the food space, I am confident that Brynwood VI will have great success in enhancing the value of the organization,” he says. This is not the first food company Brynwood Partners VI has acquired. The company holds an investment in DeMet’s Candy Co., a leading U.S.-based chocolate confectionery company, which

manufactures Turtles, Flipz and Treasures brands. Most recently, DeMet’s acquired the TrueNorth nut-cluster snack brand from PepsiCo Inc. In addition, Brynwood VI owns the Balance Bar Co., which was acquired from Kraft Foods, Inc. Brynwood VI recently divested its investment in Richelieu Foods, Inc., a leading U.S.-based manufacturer of privatelabel frozen pizza and salad dressings. Under Brynwood VI’s ownership, RichelieuFoods’ sales grew from approximately $100 million to over $250 million. For more information on Brynwood Partners, visit www.brynwoodpartners. com; for more information on Pearson, visithttp://www.pearsonscandy.com/.

Roquette America welcomes guests to its new Innovation Center

R

oquette America ofÀcially opened its Innovation Center in Geneva, Ill. in September. An extremely open Áoor plan, a demonstration kitchen, on-site laboratories, meeting rooms, as well as a lecture hall all make for an atmosphere that lends itself to collaboration between Roquette employees and customers, the company emphasized during a tour of the facility. Roquette America, a subsidiary of Roquette Freeres, specializes in nutrition, pharmaceutical, nutraceutical and biochemical markets.



NEW, USED AND REBUILT CONFECTIONERY PROCESSING & PACKAGING MACHINERY

New TINSLEY Stainless Steel Cold Tables

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

Westal 300 x 205 One-Shot Depositor

New NATIONAL EQUIPMENT Stainless Steel Revolving Pans

48” Stainless Steel Pan with Ribs

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

Bepex Hutt DDP3/250-100 Triple Layer Extruder

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

Werner Lehara 16” Wire-Cut Extruder with Jacketed Rolls

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

WORLD’S LARGEST SUPPLIER BUYING & SELLING USED MACHINERY WORLDWIDE Visit us online at:

www.unionmachinery.com for complete inventory, auctions & liquidations. New York O 718.585.0200 F 718.993.2650 [email protected]

Chicago 773.376.5400 O 773.376.0634 F [email protected]

News & Analysis

S U PP LIER NEWS

WILD acquires A.M. Todd’s assets

I

n an effort to reach new markets and gain access to more technologies, WILD Flavors GmbH (WILD) has acquired certain assets of the A.M. Todd Group Inc. Kalamazoo, Mich.-based A.M. Todd is a leading provider of mint flavors and ingredients and also has developed unique technologies related to organic flavors and ingredients. The company was founded in 1859 and has additional facilities in India and Europe.

“This transaction allows for further growth and leadership in creative product development resulting in great tasting products for the food and beverage industry,” says Erik Donhowe, WILD Flavors North America’s coo. Michael Ponder, ceo of Zug, Switzerland-based WILD, says the acquisition will strengthen his company’s ability to meet and exceed customers’ requirements. Meanwhile, Raymond Hughes,

Union Confectionery to sell Prefamac machinery in U.S.

I

f you want to buy the Prefamac line of chocolate and confectionery machines in the United States, you’ll have to go through Union Confectionery Machinery Co. Union has announced that it will be the exclusive U.S. sales agent for the line. Belgium-based Prefamac manufactures a complete line of chocolate melting, tempering, enrobing, moulding and cooling equipment suited for companies of any size. Specialty machines for chocolate drops and flakes also are available. Jim and John Greenberg, co-presidents of Union, will handle the sales activity for this line. For more information visit www.unionmachinery.com.


A.M. Todd’s president and ceo, says he believes WILD’s global business structure and strategies will strengthen and complement the mint and ingredient work done at A.M. Todd. Once approved by the shareholders of A.M. Todd, the acquisition is slated to be finalized Oct. 31. For more information about WILD, visit www.wildflavors.com; for more information about A.M. Todd, visit www.amtodd.com.

Nitta Gelatin opens North American Application Center

N

itta Gelatin NA, Inc. opened its North American Application Center Sept. 8. in Morrisville, N.C. The newly designed, stateof-the-art Application Center will support research and development for North American food, pharmaceutical and industrial customers. The facility will host new proprietary food technologies and innovative new solutions being developed in collaboration with strategic partners. It also allows the organization to centralize and expand customer service, sales and marketing groups in response to increased global demand for gelatin and collagen products. “Our new investment here in Morrisville expands upon the relationships and support we

have enjoyed since opening our Fayetteville, N.C. manufacturing plant in 2007,” says Juergen Gallert, president and ceo of Nitta Gelatin NA, Inc. “The expanded presence in North Carolina positions us to better serve important clients in North and South Carolina in addition to providing access to increased collaboration with R&D facilities and universities in the Research Triangle Park area.” For the opening ceremony, executive management leaders from the Nitta Gelatin Group in Japan toured the new facility along with other local and state business leaders who were instrumental in supporting this initiative. For more information, visit www.nitta-gelatin.com or email Erica Johnson at [email protected]. www.candyindustry.com

World’s Finest becomes the largest

I

n creating the world‘s largest chocolate bar, World’s Finest Chocolate also hopes to teach children portion control. The company broke the Guinness World Record when it unveiled the largest chocolate bar at its Chicago plant, which weighed in at more than 12,000 pounds and measured almost 3 ft. high and 21 ft. long. An official of Guinness World Records verified the record after the bar was hoisted on a warehouse beam and weighed on a scale provided by Abacus Scales. The previous record was held by an Armenian company for a bar that weighed THE WORLD’S LEADING TRADE SHOW FOR THE CONFECTIONERY INDUSTRY 9,722 pounds. World’s Finest Chocolate, a leader in Cologne, 1/29–2/1/2012 providing chocolate fundraising products, www.ism-cologne.com will feature the record-breaking bar in a nationwide tour of schools called “Think Big. Eat Smart.” “We purposely made this bar to be an example of ‘portion distortion,’” says Eddie Opler, ceo of World’s Finest Chocolate. “We’re committed to educating families about eating right and staying active and doing it in a fun and engaging way.” Nelda Mercer, a registered dietitian and former spokesperson for the American Dietetic Association, said using the arallel: larger-than-life chocolate bar to discuss Four days in p logne portion control is a great way to capture ProSweets Co kids’ attention. “When you’re trying to teach children about things like moderation and how to have a healthy relationship with food, having something that really makes them sit up and take notice helps make the message memorable,” Mercer says. To make the world’s largest chocolate bar, World’s Finest Chocolate used: 1,200 lbs. of almonds All the trends, all the themes, all the innovations: The world‘s biggest 5,500 lbs. of sugar

THE FUTURE OF SWEETS

The only thing that‘s old about ISM is its presentation of everything that‘s new.

2,000 lbs. of milk powder 1,700 lbs. of cocoa butter 1,400 lbs. of chocolate liquor The tour of the chocolate bar will include an educational video of kids talking to kids, as well as original music to communicate the importance of active lifestyles and healthy eating. The messages make exercise and portion control synonymous with “the good life” and stress that chocolate and other treats should be eaten only in moderation, Opler says. For more information, visit www. ThinkBigEatSmart.com. www.candyindustry.com

confectionery trade show will give a boost to your business as well!

Your direct contact: Phone +1 773-326 9922 • Fax +1 773 714 -0063

Koelnmesse, Inc. 8700 W. Bryn Mawr Ave, Ste. 640N Chicago, IL 60631 [email protected] www.koelnmessenafta.com

October 2011 CANDY INDUSTRY 13

Green Manufacturer of the Year

With the company’s 18-acre solar garden in Hackettstown, N.J., acting as a backdrop, Zelda Gray, v.p. personnel & organization, Áanked by Mike Wittman, v.p. - supply, proudly holds Candy Industry’s Green Manufacturer of the Year award.



Candy Industry recognizes Mars Chocolate North America as its Àrst “Green” Manufacturer of the Year recipient, an acknowledgement of the company’s ongoing and earnest commitment to sustainability. By Bernard Pacyniak

A

s Kermit the Frog declared back in the last millennium, “It’s not easy being green.” Fast forward to the 21st century, however, and it’s hard not to fi nd manufacturing companies embracing the green cloak of sustainability. Still, there’s a major difference between “green washing” and truly going “green.” Despite the exhortations of some U.S. presidential candidates that the planet doesn’t really need any help, Candy Industry — together with most of the world — recognizes the importance of implementing and encouraging sustainability best practices in the confectionery industry. As a result, the publishing team elected to establish an annual Green Manufacturer of the Year award to recognize those companies making a concerted effort in spearheading energy conservation, recycling, management/ employee involvement and ongoing sustainability initiatives. In reviewing the various large and small U.S. confectionery companies suitable to receive this honor, it quickly became apparent to the Candy Industry selection team that Mars Chocolate North America truly embraced “green manufacturing” as a key subset of its ongoing sustainability commitment. From its 18-acre solar garden that supplies up to 20% of the company’s Hackettstown, N.J. –based plant electrical needs to the recently LEED Gold Certified headquarters office building, also in Hackettstown, Mars Chocolate North America (MCNA) has embarked on a journey that transforms sustainability from a buzz word to an inherent element of corporate life and the company’s revered Five Principles. www.candyindustry.com

At a Glance Be it committing to equitable sourcing practices, such as the Rain Forest Alliance certification initiative, or the long-term cocoa sustainability project in the Ivory Coast and Indonesia (See Candy Industry’s September 2011 issue), Mars Chocolate North America sees sustainability not only as a good business practice, but part and parcel of being a good corporate, community and global citizen. In acknowledging Mars Chocolate North America’s efforts to embed sustainability throughout all aspects of confectionery manufacturing, from sourcing of ingredients to manufacturing, from infrastructure improvements to ratcheting up plant efficiencies, Candy Industry’s fi rst Green Manufacturer of the Year Award recipient provides a glimpse of what confectionery manufacturing will look like in the near future. By all measures, it has set the standard for the rest of the industry. But as Zelda Gray, v.p. of personnel and organization for Mars Chocolate North America, points out, sustainability, albeit not labeled as such back then, has been an inherent part of the corporate culture since she started working for the company more than 23 years ago. “When I first joined the company, a retired Mars associate gave me a tour of the company’s canning facility in Marlborough [UK} when he pointed to the cooling towers on site,” she says. “He was extremely proud to explain that all water taken from the river was replenished back with good water, perhaps even better than what the company drew out of the river.” Thus, when sustainability as an environmental concept first began

Mars Chocolate North America Headquarters: Hackettstown, N.J. Sales: $4 billion Employees: 4,500 Products: Chocolate bars, ice cream, moulded chocolates, panned chocolates, chewy candies, chocolate wafers, extruded items, granola and savory snacks Brands: 3 MUSKETEERS, AMERICAN HERITAGE Chocolate COMBOS, DOVE Chocolate, DOVE Chocolate Discoveries, GOODNESS KNOWS, KUDOS, M&M’S, MARATHON, MILKY WAY, MUNCH, MY M&M’S, PURE DARK, SNICKERS, TWIX, DOVE Ice Cream, SNICKERS Ice Cream. Plants: 9 (North America) Albany, Ga.; Chicago; Burr Ridge, Ill.; Cleveland, Tenn; Elizabethtown, Pa.; Hackettstown, N.J.; Waco, Texas; Henderson, Nev.; and Newmarket, Ontario, Canada

to emerge following the 1972 United Nations Conference in Sweden — eventually evolving into a formal statement of principals in 1987 as envisioned by the World Commission on Environment and Development— Mars Inc. saw the implications as well as the applications of this movement in its core Five Principles: Quality, Responsibility, Mutuality, Efficiency and Freedom. As Mike Wittman, v.p. of supply, notes, sustainability as a part of a corporate mission already had its raison d’etre in the company’s mutuality and responsibility principles. October 2011 CANDY INDUSTRY 15


The Hackettstown, N.J. facility is one of two in the company’s network that focus on producing M&M’S. Here, after engrossing and coating, the candies head toward imprinting and then scaling before being bagged.

In focusing on “achieving a mutual benefit of all parties involved” with the company’s confectionery business, it’s clear that such interdependency requires making business decisions with social, environmental and economic issues in consideration at the very beginning. For Mars, these decisions aren’t short-term solutions either. As Wittman emphasizes, the company is looking at five-year as well as 50-year repercussions. The problem, of course, is that much of the technology the company would like to implement doesn’t exist. “It’s a dilemma,” he says. “We’re aggressively researching the latest technologies and emerging capabilities, looking for a balance with efficiency and renewable resources.” As it stands, seven of Mars Chocolate North America’s nine manufacturing facilities are 95% land-fi ll free [A 95% landfi ll free rating means that only 5% of all waste is not recycled, sold off, reused or converted into energy], with the remaining two to meet that criteria this year. Several of the plants hit 98-99% land-fi ll free totals. Considering that the youngest plant in the network is 35 years old, that accomplishment looms even larger. In Hackettstown, the company’s efforts to sustainability and green manufacturing are impressive. First, virtually all waste generated by the 200,000-sq.-ft facility winds up being 16 CANDY INDUSTRY October 2011

reused, recycled or redistributed, asserts Brian Suwalski, plant director. Any confectionery waste that’s not possible of being reworked back into processing is sold as animal feed, typically to hog farmers as “pig food.” Packaging that’s slated for waste or surplus is also recycled. Useable printed packaging is shipped to Terracycle, which takes the material and produces a range of tote bags, pencil boxes and other consumer goods, a form of recycling known as “upcycling.” The plant’s waste water treatment plant not only cleans the water before returning it back to the city’s sewage system, it also feeds the sludge through an anaerobic digester and then a sludge press to create sludge cakes, which can be used as agricultural fertilizer. The facility also captures its heat exhaust as part of an energy cogeneration system, which then produces heat and steam for use throughout the plant. Nearly two years ago, Mars Chocolate North America unveiled the largest solar garden in the food industry in New Jersey, more than 28,000 groundmounted solar panels sitting on 18 acres of adjacent land. The solar garden, which was built by PSEG Solar, a subsidiary of PSEG, the state’s largest utility company, will deliver 2 megawatts of power during peak hours and supply about 20% of the plant’s electrical needs.

As a result, it will reduce carbon dioxide emissions by more than 1,000 metric tons, or the equivalent of removing 190 vehicles off the road each year. But sustainability isn’t just about reductions; it also encompasses gains, be they in output (processing or agricultural), in quality (manufacturing and sourcing), in outlook (human productivity, attitude and involvement) or in the marketplace (share, recruitment, sales). As Suwalski explains, several major projects within the plant this year were geared toward saving energy, increasing output and improving quality and safety. One of the major capital investments that’s nearing completion is the upgrading of the company’s rework station, which allows the facility to reuse misshapen and/ or rejected M&M’S and feed them back into production. Even though less than 2% of all output goes to rework, the economic and sustainability savings are significant. The company is also finishing the installation of a new peanut roaster, which will improve efficiencies and safety. Another major investment project targeted for the coming year and a half is replacement of the nine cooling tunnels chilling the M&M’S that come off M&M’S center forming. The question that’s being debated here, however, is what kind of technology to use —one that lasts 15 or 50 years — in order to take advantage of future technology breakthroughs in energy efficiency. There are, however, certain immediate benefits, regardless of the short- or long-term options. “Every piece of equipment we purchase, we anticipate between a 1020% energy savings,” Wittman adds. Nonetheless, every investment debate constantly involves infrastructure, efficiency improvements and sustainability. As Suwalski adds, “Sustainability is an ‘and’ in the discussion, not an “or.” It’s also an “and” in the company’s general operations, be it administrative or sourcing. That’s evident in the company’s renovation of its headquarters facility, which adjoins the Hackettstown manufacturing facility. Determined to make the renovation reflect collaborative, environmental and www.candyindustry.com

manufacturing

notable

A complete renovation of the Mars Chocolate North America’s headquarters building, which features skylights, open spaces, reduced water/energy use and recycling bins, enabled the company to apply for and receive LEED Gold CertiÀcation for the site.

“magical” elements, Mars Chocolate North America made the commitment to at least attain LEED Silver Certification in the process. After extensive internal surveys of what was important to employees (dubbed associates by the company) — access to natural light proved critical — Gray assembled a cross-functional team to ensure all needs were addressed. Once the design was finalized in 2008, 600 employees were moved out of the building to tackle the phased renovation project. During the process, 75% of all construction waste was recycled. Much of the furniture and carpeting was donated to churches and schools, adds Gray. In 2009, employees began to return to a rejuvenated and totally green office building. During the construction period, it became clear that many employees didn’t need to be in the building anymore. “Anyone who travelled more than 50% of the time for their job was told that they wouldn’t have a desk in the building,” explains Gray. “Seventy percent of our associates [employees] now have the ability to telecommute.” Aside from being able to tout a progressive human resources policy, the move delivered several sustainability benefits. “Our open office environment increased our density per square foot over traditional office spaces,” says www.candyindustry.com

Wittman. “The energy costs per person dropped, and there are fewer cars on the road, all of which delivers a significant impact to the planet.” In addition to improving the density-per-sq.-ft. ratio in the headquarters building, Mars Chocolate North America also saw that the office renovation would create a happier habitat. The building now features skylights as well as large windows, which dramatically increased access to natural light. Water-conserving fixtures reduce water usage by 30%, an upgraded Building Energy Management Systems trims energy use by 15%, and building materials used in the renovation featured 20% recycled materials. There are also special car pooling parking spots near the office, bike racks and walking paths as part of the overall LEED Gold certification program. “32 points were required for Gold certification,” Gray says. “We actually hit 34 points.” As it stands, Mars Chocolate North America’s corporate headquarters is the first private sector commercial interiors project to receive the LEED Gold designation in New Jersey and the first for Mars. But perhaps more importantly, it won’t be the last facility Mars Chocolate North America looks to certify LEED Gold.

Nuts about solar Hughson, Calif.-based Grower Direct Nut Co. offers hulling and shelling services to other California growers. The family-owned company — established by Ron Martella as a walnut farming operation in 1965 — today processes more than 40 million lbs. of walnuts. It markets a complete line of sized, diced and other manufactured walnuts for wholesale and ingredient buyers worldwide. Oh yes, it also sells electricity to its local utility. The Martella family always has believed in sustainable agriculture. Based in “sunny” California, it made sense for the Martellas to be a leader in adopting solar power. In 2008, Grower Direct partnered with the SunPower Corp. of San Jose to design a solar energy collection and distribution system that was both environmentally friendly and cost-efÀcient. As a result, a high efÀciency, photovoltaic array, which includes 1,400 solar panels, was built covering 35,000 sq. ft. On a sunny summer day, an inverter generates about 520,000 kw of energy, which provides an average of 800 megawatt hours of clean, renewable energy. That’s enough to provide the plant with 90% of its electrical needs each year. Excess electricity generated by the system goes onto the power grid earning Grower Direct a credit from the local electricity provider. A rebate program offered by the district and a federal tax credit made the investment in the $3.5 million system economically feasible. The Martellas expect a payback in less than eight years.



The new Topeka, Kan. facility, which is scheduled to go on-stream in 2013, is targeted to be Mars’ first LEED Gold certified manufacturing facility. “We’ve made a public commitment that all electricity in the plant would be sustainable,” Wittman says. We are considering wind as well as solar energy as part of our on-site energy generation strategy. And we are evaluating geothermal energy use.” Mars Chocolate North America’s — and Mars, Inc. in general — commitment to sustainability goes well beyond green manufacturing. Sourcing, particularly in the confectionery industry as it applies to cocoa beans, sugar and other key ingredients, plays a critical role. Recent milestones include Mars’ long-term, multimillion-dollar program aimed at affecting 250,000 cocoa farmers in Africa and Asia. The three-pronged “farmer first” initiative looks to improve productivity through ttechnology transfer and

educational initiatives coordinated through Cocoa Development Centers and Village Cocoa Centers. Another major effort that Mars has publicly committed to involves certifying all cocoa beans sourced. By 2020, the company looks to have its entire cocoa supply certified. Last year, certified cocoa accounted for 5% of the total. Obviously, hitting that number will prove to be a formidable goal. But, as seen with all of the company’s sustainability efforts, setting targets high doesn’t deter anyone at Mars Chocolate North America from reaching them. Back in 2009, Mars Chocolate North America declared it will source 100% Roundtable on Sustainable Palm Oil (RSPO) by 2015. Less than two years later, use of oil certified by RSPO has reached 20%, says Nick Hastilow, v.p., commercial. “We’re currently leading a U.S. peanut sustainability initiative by providing funding support for a Peanut Resources and Efficiency Measures Report,” he continues. “We are also chairing the American

manufacturing

Peanut Council’s Sustainability Working Group. This year, the U.S. peanut industry experienced the worst quality crop in 30 years. Our goal is to ensure that farmers and shellers have a sufficient supply of quality peanuts from which we can buy.“ Hastilow believes the report will help both farmers and Mars reach those goals. The company is also in the middle of refreshing a global sustainability packaging strategy, one that will set a global standard in how the company addresses infrastructure, he says. For Mars Chocolate North America, being green is a “continuous improvement effort,” says Wittman. “For example, our long-term goal [2040] is for all the energy we consume to be renewable energy. We’re looking at infrastructure, emerging technologies, and community opportunities, including partnerships with utility companies. Sustainability is part of what we believe and what we do on a daily basis. It’s the way we work.” It certainly makes being green easier.

notable

Waste not, want not Maintaining a 35-acre campus that encompasses a corporate headquarters, manufacturing, warehousing and a public tour center in FairÀeld, Calif., demands plenty of water Water usage takes on a more signiÀcant impact when one factors in maintaining 5.5 acres of green space featuring turf, trees and shrubs, all of which were designed to enhance the experience of the more than half a million visitors that tour Jelly Belly’s facility each year. In partnering with HydroPoint Data Systems, Inc. and ValleyCrest Landscape Maintenance, the Jelly Belly Candy Co. expects to reduce outdoor water use by 29%. How? One element in the plan involves replacing out-dated irrigation clocks with “smart” irrigation controllers to deliver signiÀcant cost savings. “We actively look for ways to improve cost efÀciencies in our manufacturing and site expenses,” explains Jeff Brown, v.p. - operations & distribution for Jelly Belly Candy Co. “An inviting look to our campus is important since we host a half million members of the public each year to our tours. An irrigation solution with minimal capital investment and disruption that would yield signiÀcant water savings in our landscaped areas was intriguing.” HydroPoint’s WeatherTRAK Smart Water Management solutions provide grounds crews with 24/7 visibility and remote control access to irrigation schedules and water use. Daily evapotranspiration (ET) data is transmitted to the WeatherTRAK controllers, updating the automated watering schedules as local weather conditions change. Plants receive precise amounts of water only when they need it. The technology eliminates over-watering as well as costly water run-off, hardscape repairs and liabilities. The system automates irrigation to run after business hours so Mr. Jelly Belly and the 30-foot inÁatable Jelly Belly mascots can greet visitors without interference from overspray or excess water in the popular grassy picnic areas surrounding the visitor center. Sweet.



Sweet TALK

Cotton candy Áavored whatnow? By Crystal Lindell Associate Editor

T

he news organization CNN.com recently published an article about a Massachusetts woman who claims to have tricked her brain into craving salads and fiber. Wendy Fox tells CNN she was a former chocoholic who changed her ways and starting eating healthier. “I couldn’t believe it, but last night we were at a friend’s house for dinner and when they served dessert, I thought, ‘I can’t wait to go home and have a bowl of high-fiber cereal,’” Fox tells CNN. But a UK grocery story knows that’s a bunch of crap. Sainsbury’s isn’t in the business of changing any one’s human nature — way too much work. Instead, their latest product indulges it. Enter: cotton candyflavored grapes. (Not to be confused with the similar but dramatically different grape-flavored cotton candy). “Sainsbury’s is first-to-market with its launch of candy floss flavored grapes,” reads a media release from the company. “The innovative launch of ‘Cotton Candy’ tastes just like something from the fairground and is the perfect addition to lunch boxes or for enjoying in

RC2 RETAIL CONFECTIONER October 2011

front of a movie.” For those in the states shaking your head and assuming things about Europeans, it should be noted that Sainsbury’s says the grapes are naturally grown in California. “Stemming from a Lambrusca variety, it has a distinctive but extremely sweet flavor and surprising taste of candy floss,” reads the media release. The grapes apparently are free from added flavors and colors, which is a good thing because adding additional flavor would just be, um, weird(er). The Cotton Candy grapes launched in 35 stores, and a 400-g. punnet package sells for £3.00. “We continue to work with growers in Britain and worldwide to discover new and exciting products and Cotton Candy is no exception,” explains Finbar Cartlidge, buyer at Sainsbury’s. “With all the health benefits of usual grapes, we anticipate this variety being popular with all our customers, whether they want to encourage their kids to eat more fruit or simply are looking for something more fun.” This isn’t the first time Sainsbury’s

has altered the fragile grape though. The launch “follows the return of Strawberry Grapes, a small grape variety from Greece with a distinctive strawberry taste.” My reaction to all this is simply, ‘What the what?’ But after taking a deep breath, I can’t help but have visions of cotton-candy flavored chicken breast, candy corn-flavored spinach and bubble gum-flavored whole grain. Or better yet, chocolate-flavored bran and toffee-flavored brown rice. Maybe this is the ticket to eating healthy — pretending to eat candy all the time, while in actuality loading up on protein and fiber. It also seems like this could be a new market for candy companies. Someone has to tell farmers how to grow spinach that tastes like a Kit Kat bar. It’s the age-old trick of finding a market where there wasn’t one. I mean, who else can you sell candy too? People buying other stuff, of course! Or maybe everyone should just stick to the status quo, because no matter how you peel it, cotton candy-flavored grapes sound weird. Then again, curdled milk was once probably in the same boat, until someone named it cheese.

www.retailconfectioner.com

Jelly Belly,® the Jelly Belly® logo, the names of the beans, and the images of the Jelly Belly® jelly beans are all trademarks or registered trademarks of Jelly Belly Candy Company.®,™ © 2011 Jelly Belly Candy Company, Fairfield, CA 94533 USA. *SNAPPLE, MADE FROM THE BEST STUFF ON EARTH and MANGO MADNESS are trademarks of Snapple Beverage Corp., used by Jelly Belly Candy Company under license. © 2011 Snapple Beverage Corp.

Make a Splash with New Snapple Flavors from Jelly Belly ! ®

®

Introducing new Jelly Belly ® Snapple® Jelly Beans. The proven retail strength of two trusted brands brings you one juicy product in five sweet Snapple favorite flavors including Mango Madness™, Kiwi Strawberry, Fruit Punch, Pink Lemonade and Cranberry Raspberry. Made with natural flavors, natural colors and real fruit juices and purees, Jelly Belly’s delicious new mix will appeal to candy and juice lovers alike. Available in bulk and bags, this fresh mix is sure to make a splash with your customers. Order today! Contact us today • 800-323-9380 • JellyBelly.com

Guest COLUMN

Education ‘rules’ in 2012 From chocolate basics to GMPs, the RCI offers a slew of instructional options this year.

M

y last guest column was focused on the importance of education. At RCI, we aim to meet that need for our members and the confectionery industry in a variety of ways. We are excited to be moving into 2012 with a focus on this element of our mission to serve confectioners. Here is a quick snapshot of some of the education opportunities we’ll be providing in 2012.

•

Chocolate Boot Camp, Feb. 20-23: This event will equip new chocolate makers with basic skills that are the foundation to their business and will provide fundamental tools to participants looking to advance their chocolate making skills. Students will learn how to use chocolate, compound coatings and moulds as well as make ganache, truffles, and meltaways. Attendees also will learn very important GMP’s and basic traceability skills. If you are new to the industry, this is a course you will not want to miss. Not only will you learn the basic skills mentioned, you’ll also forge invaluable relationships with industry insiders. The Mastering Caramels course, April 21-23: This advanced workshop will span over four days www.retailconfectioner.com

2011

Chocolate Boot Camp, Feb. 20-23, Joplin, Mo.

2012

By Kelly Brinkmann RCI Executive Director

•

Upcoming RCI Event Dates:

in St. Augustine, Fla., immediately following the 2012 Spring Regional Institute. This course teaches candy makers how to use ingredients to multi-task caramels and how to add other ingredients to produce different confection types and textures. Participants also will learn how to create their own characteristic caramel flavor to produce a wide range of products including candy apples, fudge, caramel sauces, and traditional stand-ups. •

•

Good Manufacturing Practices (GMPs) training: GMP and traceability techniques are critical for any food production facility. Starting with good cleaning practices, they are the first line of defense to equip your manufacturing facility with standards for quality control. Traceability practices provide an action plan to use in the event of a product recall. RCI plans to help make FDA requirements more manageable for members, by presenting an instructional series that will be include event education sessions as well as information in upcoming issues of our newsletter magazine, Kettle Talk. Succession planning: Many RCI members are facing issues of how

RCI Spring Regional Institute, Jacksonville & St. Augustine, Fla., April 17-20, at the Omni Jacksonville Hotel. Mastering Caramels, April 2123, St. Augustine, Fla. 92nd Annual Convention & Industry Expo, San Francisco, Calif., June 11-15; Reconnect June 17-20 in Hawaii. Up-to-date event information can always be found online at www.retailconfectioners.org by clicking on “upcoming RCI events”.

to transition their business from one generation or leader to the next. Despite the challenges, both familyowned business and traditional companies can be equipped with a plan to thrive when major leadership change occurs. Along with the GMP instructional series, this series will be presented at upcoming event education sessions and in upcoming issues of our newsletter magazine, Kettle Talk. These instructional courses and materials are at the heart of RCI mission. We are passionate about helping members and confectioners in the industry build a better business. For information about joining RCI, visit www. retailconfectioners.org. October 2011 RETAIL CONFECTIONER RC4

New Products Dark Chocolate Salted Caramels My Sweet George Divine Candies, New York City www.mysweetgeorge.com (646) 596-6771

My Sweet George soft, chewy dark chocolate salted caramels are a blend of fresh, wholesome ingredients; sweet heavy cream, premium chocolate, natural, fresh roasted nuts and an added touch of sea salt sprinkled onto each piece. They are prepared to order and each is hand-wrapped, making for a unique candy experience. Ingredients: (Sea salt) Pure cane sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract, light corn syrup, organic butter, organic heavy cream, sea salt. S.R.P.: (approximately 30-32 pieces) $25

Sport Cookie Tins Original Gourmet, Salem, N.H. http://ogfcstore.com/ (603) 894-1200

The new Sport Cookies Tins appeal to anyone looking for a snack while watching the big game. They feature double chocolate chip cookies and are available in baseball, football, kie basketball and soccer. Each single-serve tin holds a 1.5-oz cookie. Ingredients: Enriched wheat flour (contains niacin, reduced iron, thiamine mononitrate ribofl boflavin avin, folic acid) acid), semi sweet chocolate chips [sugar, chocolate liquor, cocoa butter, anhydrous dextrose, soy lecithin (an emulsifier), vanilla extract, vanilla salt], partially hydrogenated vegetable oil (contains soybean and/or cottonseed oils), brown sugar, sugar, high fructose corn syrup, eggs, honey, salt, baking soda, natural and artificial flavor, cocoa, mono and diglycerides. S.R.P.: $.99

Pretzel Crisps Dark Chocolate & Peppermint Snack Factory, Princeton, N.J. (609) 683-5400 www.pretzelcrisps.com

Snack Factory has added a Dark Chocolate & Peppermint Pretzel Crisps item to it’s holiday line. The crisps are coated in rich premium dark chocolate and delicately sprinkled with peppermint candy pieces, adding a burst of calming coolness. With only 120 calories and 5 grams of fat per serving, Dark Chocolate & Peppermint is sure to become a delicious part of consumer holiday traditions. Pretzel Crisps’ sweet and salty line of Holiday Indulgents, which also includes a White Chocolate & Peppermint variety, is slated to be in stores this fall. Ingredients: Dark Chocolate (sugar, chocolate liquor [processed with alkali], cocoa butter, milk fat, soy lecithin [an emulsifier], vanilla), Pretzel Crisps (wheat flour, sugar, salt, barley malt syrup), Topping (sugar, corn syrup, beet juice [color], caramel color, natural peppermint oil). S.R.P.: (4-oz. bag) $2.99


October 2011 RETAIL CONFECTIONER RC5

New Products

WhoNu?

Suncore Products, LLC, Denver, Colo. www.whonucookies.com

Sweet, soft, velvety crème smooshed between two crispy, chocolate cookies aren’t just a sweet snack, they’re also healthy. WhoNu? Cookies are an excellent source of calcium, iron, vitamins A, B12, C, D and E. They also have 3 grams of fiber and 20 essential vitamins and minerals. Ingredients: Sugar, wheat flour, vegetable oils (canola, palm, palm kernel oil, soybean oil and partially hydrogenated cottonseed and coconut oil), cocoa, dextrose, polydextrose, yellow corn flour, corn syrup, baking soda, soy lecithin, salt, natural and artificial flavor, monoglycerades, vanilla extract. S.R.P.: N/A

Guzzle Puzzle

The Natural Confectionery Co., UK www.naturalconfectionery.co.uk

The Guzzle Puzzle combines two different shaped fruit and spice flavored jelly sweets together, like a puzzle, creating a new flavor all together. Overall, five different individual flavors can be mixed and matched. For example, cinnamon plus lime equals cola; orange plus banana equals bubblegum; and raspberry plus lime equals pink lemonade. The candy is made with natural colors and flavors. Ingredients: Glucose syrup, sugar, starch, water, gelatine (bovine), concentrated apple juice, citric acid, natural (orange, cinnamon, lime, raspberry, banana) flavorings with other natural flavorings, vegetable oil, concentrated vegetable extracts (black carrot, spinach, stinging nettle, turmeric), glazing agent (carnauba wax), colors ) anthocyanins, paprika extract, curcumin). S.R.P.: N/A


Jelly Belly Snapple Flavors Jelly Belly, FairÀeld, Calif. www.jellybelly.com (800) 323-9380

Jelly Belly Candy Company has teamed up with Snapple to create a new line of Jelly Belly beans with Snapple Juice Drinks. The candymakers began at the source – Snapple Juice Drink concentrates in five tangy and sweet Snapple flavors: Fruit Punch, Mango Madness, Cranberry Raspberry, Pink Lemonade and Kiwi Strawberry. The gourmet jelly beans burst with “Snapply” goodness. Jelly Belly Snapple Mix flavors are made from real fruit juice and purees. These jelly beans have no artificial coloring; the colors come from natural fruit and vegetables. Jelly Belly Snapple Mix will be sold in 10-lb. bulk cases at candy stores, a 3.1-oz. bag in 12-count cases and a 1.65-oz. Jelly Belly Snapple Bottle. Jelly Belly Snapple Mix is fat free, gluten free, dairy free and certified OU Kosher. Ingredients: Sugar, corn syrup, modified food starch, contains 2% or less of the following: Cranberry puree, raspberry puree, grape juice concentrate, mango juice concentrate, strawberry juice concentrate, cranberry juice concentrate, natural flavors, citiric acid, color added, grape juice extract (color), turmeric (color), apple (color), purple carrot (color), hibiscus (color), black carrot (color), black currant (color), carrot (color), confectioner’s glaze, beeswax, carnauba wax. S.R.P.: $2.49

For more new products, visit www.retailconfectioner. com. There, you also can subscribe to our free enewsletter, sweet & healthy, which features a “sweet of the week.”

Nonni’s Biscotti Bites

Editor’s Choice

Nonni’s Food Company, Tulsa, Okla. www.nonnis.com

Nonni’s has introduced a mini-version of its signature treat. Biscotti Bites make for a perfect snack and come in three flavors, including: Classic almond, almond dark chocolate and caramel milk chocolate. They pair well with coffee or a glass of wine, but are also a treat by themselves. Ingredients: (Classic almond) Wheat flour, sugar, milk chocolate (Sugar, cocoa butter, milk, chocolate liquor, skim milk, soy lecithin [an emulsifier], vanilla), caramel bits (sugar, corn syrup, liquid sugar, skim milk, palm oil, butter, salt, mono- and diglycerides, natural flavor, soy lecithin), eggs, butter, brown sugar, egg whites, natural flavor, baking powder (sodium and pyrophosphate, baking soda, corn starch, monocalcium phosphate), salt, malted barley flour. S.R.P.: (6-oz. bag) $3.49- $3.99

Michael Season’s Popped Crisps

Natural Snacks, LLC, Addison, Il www.naturalsnacks.com (630) 628-0211

Michael Season’s latest creation is popped black bean k crisps. Made with real black beans, they are reduced fat, low sodium and feature pro-tein and fiber. They’re also wheat free and gluten free and come in three flavors, including: Sea salt, nacho and roasted red pepper. Ingredients: (Sea salt)

Black beans, rice flour, sunflower oil, sea salt. S.R.P.: (3-oz. bags) $2.99


The Petit Mendiant Pendant La Maison Du Chocolate, Paris, France www.lamaisonduchocolat.us (800) 988-5632 La Maison du Chocolate has introduced a line of chocolates inspired by “A Christmas in Pairs.” The Petit Mendiant Pendant is crafted to look like an ornament that could hang on the tree, and is accented with edible gold flakes. It features dark chocolate and a variety of nuts, including: almonds, hazelnuts, pecans, and pistachios. Meanwhile, the Mendiant Ornament is reminiscent of the Eiffel Tower’s architecture and also features an array of nuts. It is covered in 22-carat gold leaf. And finally, the Chocolate Coffret Collection features five bonbons, assorted Christmas treats as well as traditional French glazed chestnuts. Ingredients: (The Petit Mendiant Pendant) Cocoa paste, sugar, cocoa

butter, cocoa beans, pistachios, hazelnuts, pecan nuts, almonds, glazing agend (gum arabic E414, shellac E904), emulsifier )E322 soy lecithin), vanilla natural flavoring, color (E175 gold (metallic)). Dark chocolate contains: At least 55% cocoa solids. May contain peanut and glutten. S.R.P.: (180g) $40. — Crystal Lindell


Industry TRENDS

A license to eat Novelty candy market focuses on licensed and theme products to stay fresh.

[E

nter TV show name] Pez and [Enter movie name] M&Ms are really hot right now. It doesn’t matter what “TV show” or “movie name” you put in front of it, as long as it’s current and popular, at least according to industry experts. Licensing deals are keeping the novelty candy industry afloat, even throughout the recession. In fact, the economy seems to have spared novelty candy in general. Overall, chocolate novelty candy sales have actually increased about 22% during the last year, while non-chocolate novelty candy sales have decreased just .02% in the last year, reports Symphony/IRI Market research firm. “The market is strong,” says Rob Auerbach, with Candyrific. “Novelty candy is a luxury and something fun that consumers can afford. The impulse buyer is our best customer — when they see something of interest and it is compelling, they buy it.” Sue Gillerlain, v.p. of communications for Candy.com, says her company hasn’t really noticed a downturn. “Candy still is relatively inexpensive compared to other items that are fun,” she explains. “It’s brings joy and all of that.” Experts seem to agree that it’s the tie-ins that make the difference. “Licensed goods are the strongest segment,” explains Auerbach, whose company launched a successful line of Star Wars M&Ms in the last year, including a light saber and a fan. RC8 RETAIL CONFECTIONER October 2011

Keith Whitaker, marketing director for PEZ candy, says their hottest products are related to comic book super heroes. “Actually, this has been a trend for several years and shows no signs of abating,” he explains. “There is no shortage of upcoming films, including the

new Batman, Spider Man, Superman and Iron Man movies as well as The Avengers, Flash and more. The key is tying in with the right properties and making sure you have the right product.” Christopher Pratt, president and founder of CandyWarehouse.com, agrees

Top 5 Chocolate Novelty Candies* (Latest 52 weeks ending Aug. 7, 2011)

Rank

Brands

Dollar Sales

Dollar Sales % Dollar Share of Type Unit Sales

(in millions)

Chg. Vs. Yr. Ago

Chg. Vs. Yr. Ago

(in millions)

1.

CandyriÀc M&M’S

$4.2

28.96

78.82

872685

2.

Kidsmania

$0.38

21.13

7.17

283288

3.

Snicker’s

$0.36

6.76

43074

4.

CandyriÀc M&M’S NASCAR

$0.16

-28.39

3.04

44494

5.

Dulceria Guadalajara

$0.09

-17.85

1.66

57258

22.94

-

1360899

Total, including brands not shown

$5.3

Top 5 Non-Chocolate Novelty Candies* (Latest 52 weeks ending Aug. 7, 2011)

Rank

Brands

Dollar Sales

Dollar Sales % Dollar Share of Type Unit Sales

(in millions)

Chg. Vs. Yr. Ago

Chg. Vs. Yr. Ago

(in millions)

1.

Wonka Sweetarts

$33.5

16.11

7.73

29

2.

Wonka Nerds

$29.7

-11.26

6.86

28.9

3.

Tootsie Roll Child’s Play

$26.5

-5.82

6.12

4.5

4.

Topps Baby Bottle Pop

$23.7

-2.06

5.51

18.1

5.

Wonka Mix Ups

$18

-4.71

4.17

3.02

$432.7

-0.02

100

336.8

Total, including brands not shown

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


that super heroes seem to have a super power with consumers. He also says anything related to a Disney Princess sells well. “We have friends that don’t even let their kids watch movies... and they’re still drawn into [the princesses],” he says. Mario Bros.-themed items also seem to be doing well, Pratt says. That’s likely because it relies on not just one, but two novelty candy trends — licensing and retro. Nostalgic candy continues to lure in consumers. Gillerlain says Bonomo Turkish Taffy and Black Cow products are doing particularly well on her site. “Our retro candy section is extremely popular and it’s something that on Facebook, if we talk about retro candy, we get tons of responses,” she says. Gillerlain doesn’t see an end to the movement. “Nostalgia was a very big movement after 9/11 and I still don’t think it’s ever going to go away,” she explains. “As the decades go on, as my kids look back, their retro will be different than my retro, but it’s still going to be nostalgic for them. It’ll be interesting what it is for them.”

In keeping with an old-fashioned theme, Pratt says the technology bells and whistles have faded as consumers started looking for a cheaper price point.

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Industry Trends

“I saw more of that I’d say 10 years ago,” he explains. “My guess is that it makes it too expensive and over the past three years, people have been looking for cheaper candies.” Pratt says interactive candies continue to popular though, such as candy necklaces and candy rings. “It’s still interactive, but it can sell in the $1 to $2 range, as opposed to the $3, $4, $5 range,” he says. Along those same lines, PEZ has introduced a line of dispensers tied to the Cars movie that comes with a detachable pull-and-go car – not exactly high tech, but still fun. “At PEZ, we are focused on tangible innovations that add to the play and/ or collectability of the brand,” Whitaker explains. “The cars detach from the base of the dispenser and can be pulled back and released to go several feet. These dispensers also have magnets in the cars

and the bases for added play value.”” And going one step further, the company is planning to launch an Educational Series of dispensers featuring U.S. presidents. “There are also future plans for other educational topics as well,” he says. “The reason I mention this (besides plugging ourr e brand) is that you don’t always have to add technology to make novelty candy fun. You do have to make it relevant and unique.” As for the future, Gillerlain say novelty candy will continue to respond to trends rather than creating them. “I do think it will change, but it will change with whatever the latest movement is for kids at that time,” she explains. “It’s always going to change to what the culture is bringing.” Not a novel concept, but a successful one none the less.

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Retailer ProÀle

S PA N I S H F O R

Candy Land’

‘

Dulcelandia knows authentic Mexican confections tug at the sweet tooth and the heart strings. By Crystal Lindell Associate Editor

W

hen you walk into Dulcelandia, you can’t help but feel an intense urge to find a bat and swing it as hard you can — at the piñatas, that is. Dulcelandia, which roughly translates to “candy land,” is a Chicago area-based chain of confectionery stores that specialize in products imported from Mexico and other South American countries. The stores look like a rainbow just exploded — in a good way. There are rows and rows of authentic “made in Mexico” piñatas (ranging from 18 to 42 in. long) hanging from the ceiling and flanking the walls, while carefully placed confections line the shelves to maximize all available space. All in all, there are 400 www.retailconfectioner.com

to 500 varieties of candies, piñatas and party favors, all imported from Mexico or other South American countries. Julio C. Rodriguez, who runs the business with his twin brother Eduardo, says it was their parents who first started the company. Eduardo Sr. and Evelia Rodriguez didn’t originally dive into confectionery retail though. Rather, the two grocers got their first taste of Mexican sweets through a distribution company, San Jose Imports Inc., which they opened once NAFTA was passed into law in 1991. “My parents decided to go to Mexico and see what they could find, and see what they could bring in, and try to bring a piece of Mexico to Chicago, which was something that was sorely lacking

here,” Julio says. “They started importing nostalgic products from their childhood. When they were in Mexico, obviously, they consumed sweets, and they wanted to bring that here to the residents of Chicago and the Mexicans of Chicago.” After finding success with the import company, they decided to move forward. So, in 1995 the husband-andwife team created the first Dulcelandia. The doors opened in October, just days before Halloween. “I remember seeing people with tears in their eyes,” Julio says. “They could not believe that they [could] have this candy here in Chicago. People get very nostalgic, especially when they’ve been away from Mexico for so long. I mean, let’s say you came here in your October 2011 RETAIL CONFECTIONER RC11

Retailer ProÀle

teenage years, you don’t go back. So when you see a piece of your youth, a piece of your childhood, you’re just blown away by it.” Success was in the air from day one. “That first day, I remember, we had good sales. My father’s eyes were like, ‘This could be something,’” Rodriguez says. “I was in the trenches when were we were growing up and sure enough, we were received very well by the community.” For awhile, the family continued to run the grocery stores, the import business and the confectionery stores simultaneously. In 1998, they sold the grocery store chain though, and took some of the focus off the import company. “My father made a decision and that was to choose which angle to focus on more and felt the [confectionery] retail would be more productive and get more recognition in the community and the mainstream, and what I mean by mainstream, is the general market, as opposed to just the Latino market.” Of course, the company couldn’t rely on first-generation immigrants forever. Reaching out to first-generation immigrants with comforting sweets from home is equivalent to releasing a catchy single on the Top 40 charts. It’s hard, but it’s the second hit song that really counts. And, with imported candies, it’s the second-generation immigrants who can be the most rewarding to reach. Rodriguez says his store is now starting to see a wave of second-generation consumers come through the doors.

Authentic piñatas hang from the ceiling of Dulcelandia, andia, while Mexican confections line the shelves and the wall.. All photos by Crystal Lindell

th h Pollo P ll Asado A d Paletas P l t ((spicy i Now though, lollipops shaped like roasted chickens) and Mazapan (an almond and peanut treat) are on his favorites’ list. And it’s not just those of Mexican descent that the family is reaching out to. The Rodriguez family made a push to sell to non-Latinos as well, frequently handing out samples of traditional Mexican confections. “One of the biggest reactions people had was, ‘How are you going to give me a spicy lollipop? What the hell is that?’ Literally, they used that word,” Rodriguez says. “People were very thrown back by that.” Even the chocolates have a different flavor — and often format — than those in the United States. Thus, it’s not surprising to see chocolates and pralines featuring chocolate-covered marshmallows; strawberry-filled marshmallows, covered in chocolate; chocolate mixed with vanilla and strawberry pudding; and chocolatecovered lollipops with gummies on them. The family has persevered in selling those as well. Dulcelandia features a range of piñatas in both traditional shapes, such as stars, as well as more contemporary shapes, such as Elmo and “We only [carry] maybe one Darth Vadar. or two traditional chocolate bars, and it’s usually Swiss chocolate,” Julio says. “The American Hershey bar has more of a sweeter taste of chocolate, [while] the Mexican one has more of a bitter Swiss flavor.” However, it’s not just the candy that’s different in Mexico, but the business culture as well. “Traditions, I think, are very different. My brother and I, we’ve had to adjust ourselves to the way of doing business,” Julio explains. “In the American market,


“We’ve gotten the younger generations, who are now grown up, who bring their kids to Dulcelandia,” he explains. “They were 10 years old when we started the business, now they’re 25, and they have their own kids, and they’re bringing their own kids. A generation of kids has grown up with us, and that’s awesome to see them coming back because of their kids and wanting the same things that they had when they were young.” Julio, who along with his brother took over the business in 2004 after they graduated from DePaul University in Chicago, understands that concept first hand. “Even me, who was born [in America], raised on Twix and Snickers and everything else, I had to get accustomed to all of our candy,” he explains. “Being of Mexican descent does not necessarily mean I have the Mexican recipes or the Mexican consumables in my mind. I don’t. I’m born American, I’m raised American.”


A Dulcelandia employee grabs a piñata from among the many that decorate the store, which also sells more than 400 varieties of Mexican confections.

businesses are like, ‘Let’s get it done. We need it now, let’s get everything wrapped up. Let’s not waste any time.’ In Mexico, it’s a little different. You take your time; you’re developing an understanding of how to do business with them. When we go to the shows, they have the tequila bottles there ready for you to take a shot with them and enjoy, and talk about... politics, culture, music. It really is a different format.” He says the trade shows have a completely different atmosphere in Mexico. “When you’re there, these people are there not to get you drunk, but to get you happy because then you’ll want to buy more, so they have a full bar at every station,” he says. “It’s pretty awesome, but it’s like 10:30 in the morning.” Julio travels to the country often for trade shows as well as meeting with suppliers and says he deals mostly with smallto medium-sized companies, making the need to build relationships even greater. “Especially with the economy having difficulties and you want to ensure your manufacturers and your suppliers that you’re viable, you in the market, you’re in the industry and you’re continuing to grow and that is the intention for every business,” he explains. www.retailconfectioner.com

Over the years though, he has started to notice a shift. “A lot younger people are involved in the businesses. I’m 35 years old, so I go back and now I see colleagues and counterparts that are my age now, so we have more of that urgency of getting business done, but that norm is still existent,” Julio explains. As for the future, the Rodriguez brothers hope to open their own expansion locations, such as a store at Chicago’s famous Navy Pier. “Opening up five, six more shops would be awesome,” Julio says. Beyond that though, they also hope to expand through distributorships. The agreements wouldn’t be traditional franchises, but they would allow others to license Dulcelandia’s trade dress and name. “There’s upfront costs, like everything else, but once you’re up and running, you’re up and running,” Julio explains. “And, it’s a way of expanding our business and having other people enjoy our industry.” As long as the family continues to sell and market authentic products — either on their own or through others — sales will not be lost in translation.

At a Glance Dulcelandia Headquarters: 3760 West 38th St., Chicago, 60632 Companies: San Jose Imports, Inc. and Dulcelandia Founders: Eduardo Sr., and Evelia Rodriguez Current leadership: Twin brothers Eduard Jr. and Julio Rodriguez Number of retail stores: Eight (Seven retail and one wholesale). Largest store size: 5,000 sq. ft. Number of employees: 50 Number of varieties of candy sold at the stores: About 500 Website: www.dulcelandia.com


BITS BITS PIECES PIECES &&

Six sweet dresses A Chicago company has created dresses so sweet you’ll want to eat them. Candyality, a Chicago-based confectionery chain, has created a collection of six fashion dresses made out of Wm. Wrigley Co.’s iconic candies and their wrappers. “The dresses are wearable, except I wouldn’t recommend it because they’re so delicate,” explains Terese McDonald, Candyality owner. The exhibit features the following: an Extra dress, made mostly of Extra Dessert Delights strawberry shortcake packages; a Skittles dress that also includes a shoe and bag made of Skittles candies; an emerald green 5 Gum dress; a Starburst dress that features matching cowgirl boots and hat; a Life Savers ballgown made of purple Life Savers Gummies bags; and a Juicy Fruit dress made of the gum boxes and the individual gum wrappers. The dresses, crafted by McDonald’s friends and family, are being showcased in front of the store in The Shops at North Bridge, 520 N. Michigan Ave., Chicago. After that, the fate of the collection is unknown. McDonald says she’s had a number of inquires from people interested in buying them, but they aren’t for sale. For more information, visit www.candyality.com.

Top 5 Non-Chocolate Chew Candies (Latest 52 weeks ending August 7, 2011)

Brands

1. Private label 2. Skittles 3. Starburst 4. Lifesavers gummies 5. Reeses Pieces Total, including brands not shown:

Dollar Sales Dollar Sales (in millions) % Chg. Vs. Yr. Ago $180 $149.8 $144.5 $79.5 $78.3

5.84 1.13 8.37 -1.91 1.37

Dollar Share of Type Chg. Vs. Yr. Ago 10.06 8.38 8.08 4.45 4.38

$1,788.5

4.62

100

Unit Sales (in millions)

1,511

146 119.5 103.2 52.3 49.4

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.

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.goetzecandy.com


www.smarties.ca

P Proposal is worth ‘Peep’ A Chicago man recently found a new way to make sure his girlfriend would stick by his side. Seth Captain, an avid kayaker and romantic, recently popped the question to his then-girlfriend Katherine Schneider by spelling out, “Will you marry me?” with 427 Peeps arranged on the bottom of a kayak. Captain swam out into Georgian Bay, the large northeastern extension of Lake Huron, in front of a cabin they were staying in, and proposed. The engagement ring was stuck in the question mark and his girlfriend must have thought the whole thing was really sweet because she said “Yes.” Captain said the Peeps harked back to his Àrst date when he made Schneider, also of Chicago, a Peeps necklace to celebrate the then-Easter season.


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Market forces challenge CBA producers Consumer and manufacturer demands for cleaner labels, coupled with lower cocoa butter prices, challenge those supplying cocoa butter alternatives.

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irst it was trans fatty acids. Then, the debate shifted to formulating products without using hydrogenated or partially hydrogenated oils. Now, there’s a growing movement to reducing saturated fats. If you in the fats and oils business, these are major challenges. Moreover, if you are supplying cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) or cocoa butter alternatives (CBAs), it gets even more complicated. As Cargill’s Stacy Reed, technical services representative, says, “Formulating to healthier compound products with reduced fat content, no trans fat, and no hydrogenated oils is a trend that comes from legislation and a push by major retailers for cleaner labels.” Fortunately, palm and palm kernel oils, which have low trans fat characteristics and mimic the melting point of cocoa butter, provide some solutions for those using CBAs. With CBAs, the emphasis has been on cocoa butter substitutes using fractionated blends of palm and palm kernel oil that have steep melting points, which enable meeting the requirements of no trans fat and no hydrogenated requirements, but suffer slight performance issues — shine, gloss and release — when compared to blends of fractionated palm kernel oil and hydrogenated oil. 19 CANDY INDUSTRY October 2011

There’s also another benefit to CBAs made with palm kernel oil (PKO) says Blommer Chocolate’s Bill Dyer, “Compound coatings made with PKO do not require tempering as in chocolate applications. Therefore, those who use compound coatings do not have tempering machines. Coatings made with CBE require tempering.” Despite these options, consumers — and manufacturers who cater to them — are demanding more. As Adam Lechter, product services and development manager at ADM Cocoa, explains, while suppliers are making progress in addressing demands from manufacturers and consumers, the bar continues to be raised. “Confectionery coatings that had high levels of trans fatty acids have been greatly reduced with coatings that contain no or very low levels of trans fatty acids replacing them,” he says. “However, many companies who were only concerned with eliminating trans fatty acids in their products now are also interested in labels that do not contain the terms hydrogenated or partially hydrogenated. There are many confectionery fats that perform well that are both non-hydrogenated and free from trans fatty acids, but for the most part they are also quite rich in saturated fatty acids. Delivering the functionality, melting characteristics and shelf stability

Photos courtesy of Cargill Cocoa and Chocolate while reducing saturates is quite a challenge.” Another challenge for manufacturers of chocolate products involves pricing. In the past, there’s been a historic relationship between the price of cocoa and related cocoa powder and cocoa butter products. In the past, when demand for cocoa butter was high, cocoa bean processors would offer up lower prices for cocoa powder. The same principal applied vice versa given that both are created simultaneously during processing. This traditional equation went awry earlier this year when the economy dampened demand for high-end chocolate products, creating a surplus of cocoa butter stocks, which subsequently tightened cocoa powder supplies as processors let up on grinding. This unusual phenomenon — at least for cocoa products pricing — has had an impact on cocoa butter replacers. “Even though cocoa bean prices may never return to historic lows, those www.candyindustry.com

manufacturers who want or need to stay true to the U.S. CFR [Code of Federal Regulations — the current standard of identity for chocolate does not allow the use of CBEs in chocolate] — will continue using chocolate for their applications,” Reed says. “Manufacturers may switch to a cheaper chocolate product, but they will continue to use real chocolate. Producers seeking cheaper alternative compound products with similar melting properties to cocoa butter may turn to products made with CBEs if the application allows.” Moreover, even though cocoa butter is a saturated fat, it does not seem to raise LDL’s like other saturated fats, points out Rose Potts, Blommer’s sensory programs manager. “So, if a person is making a decision to consume a treat, the information relating to the ‘better-for you’ aspects of chocolate can help them with the decision as to which treat to choose,” she says. “If we

CI0209AAK.indd 1


Photo courtesy of AAK

are choosing indulgent, why wouldn’t we want to choose a food that may positively contribute to our health also? Hence, in lieu of a CBA that has a high saturated fat level, why not use chocolate instead? The consumer impact doesn’t just end with health concerns, however. A more socially conscious shopper wants permission to buy products that are helping farmers, the environment or both.

Thus, sustainability not only affects cocoa sourcing, but palm and palm kernel oil as well. As Lechter says, “We are concerned with the environmental impact and sustainability of all the feedstocks used to make any of the cocoa butter alternatives we use.” Seems life just got a bit more complex for those working with compound coatings and CBAs.

1/22/09 3:28:28 PM


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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]

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October March 2011 CANDY INDUSTRY 22

CANDY WRAPPER Full plate Schooled by some of the best, Richard Cusick now teaches and trains others in the Àne art of desserts and chocolate.

I

t’s not often that a confectionery professional feels at home plating desserts and developing sweets for large-volume manufacturing lines. But Richard Cusick, technical advisor for Barry Callebaut’s Chocolate Academy in Chicago, knows and has done both. A graduate of the Culinary Institute of America as well as a certified executive pastry chef with the American Culinary Federation, Cusick received his European pastry training at Maxim de Paris restaurant in Chicago. He went on to serve as executive pastry chef at the award-winning Ambria, the famed Everest Room and Charlie Trotter’s restaurants in the Chicago area. During this time, Cusick won the “Best Chocolate Dessert” competition in Chicago. Those experiences led to him becoming an instructor and pastry chair at the Cooking Hospitality Institute of Chicago. He eventually ventured into the corporate world, working for Sara Lee and Keebler/Kellog’s as a corporate executive chef with an active hand in research and development. In addition, he also became a certified sanitation instructor. Upon joining Barry Callebaut’s Chocolate Academy in Chicago nearly three years ago, Cusick combines both his foodservice culinary skills with corporate chef experiences to help a broad range of culinary professionals, including pastry chefs, confectioners, bakers and caterers at the state-of-theart, 8,500-sq.-ft. training center. In addition to teaching a diverse range of seminars, demonstrations, theoretical courses and practical workshops on 23 CANDY INDUSTRY October 2011

chocolate applications and processing techniques at the Chocolate Academy, Cusick uses his experience to help large-end users to create new products. What did you think you would be when you grew up? Richard Cusick, technical advisor for Barry Callebaut’s Chocolate Academy in Chicago, combines both The first time I seriously thought foodservice culinary skills and corporate chef about career plans was in the experiences in helping professionals improve their skills. eighth grade when I was asked to choose classes for high school. I was already working in a kitchen at teach me how to work with wood. Are the time and thought about classes that there trees and electricity on the island? would help me become a chef. I actually If not, the guy [Bear Grylls] from Man vs. have a major in food service. My high Wild series would come in handy. school instructor was a big foodie. What is your pet peeve? Name one of your favorite movies. Getting delayed while traveling. I am I remember seeing Star Wars the first time sure I have enough material to write a in my local theater. It was a changing book or two. movie moment for me. I also love the I’d give anything to meet: Matrix series and the Bourne series. A person from another planet. Maybe Describe your perfect dream vacation. they can shed light on the idea of life on I would do a world food tour. I would have another planet. a private jet that would take me to all the The best piece of advice I’ve received: countries in the world, eating from place A Charlie Trotter quote: “Mr. Cusick, see to place. An unlimited budget would help. the big picture.” He was trying get me to What book are you currently reading? see forward, he was telling me that I had The Science of Chocolate by S. T. Beckett. blinders on and could only see what was in There is so much to learn about chocolate. front of me. Trotter wanted me to see my Every time I look at the book I learn place and what I was doing that affected the something new. purpose of what we where doing. Aside from a family member, whom would you most want to be stranded with on a deserted island? Norm from This Old House. He could

What excites you most about your job? Seeing products that I have given birth [to] grow up in the market place and be enjoyed by the public. www.candyindustry.com

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