Candy Industry June 2011

Contents

Kristine Collins

Bernard Pacyniak

June 2011

Crystal Lindell

Volume 176, Number 6 Kristine Collins

COVER STORY SPECIAL REPORT

14

14 GLOBAL STATE OF THE INDUSTRY The recession-resistant global confectionery industry shows signs of stirring again. Chocolate remains a key driver as increasing activity in BRIC markets stirs multinational and regional investments. MANUFACTURER PROFILE

INTERNATIONAL SNAPSHOT 26 COKOLÁDOVNY FIKAR CI 26 One of the Czech Republic’s most innovative chocolate novelty companies, continues to offer consumers and corporations plenty of choices.

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

Dee WakeÀeld

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

Diana Rotman

ClassiÀed Sales Manager 847.405.4116 [email protected]

Jill L. DeVries

Corporate Reprint Manager 248.244.1726 [email protected]

Steve Pintarelli

Group Publisher [email protected]

Jennifer Allen

22 RAVEN MANUFACTURING Raven Manufacturing hopes to sell Shock, its “screaming sour popping candy!” year round to anyone looking for a candy-eating “event.”

Publisher 847.224.8944 [email protected]

Sarah Zagacki

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

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]

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CI 22 Printed in USA

4 CANDY INDUSTRY June 2011

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Contents ALSO IN

D E PA R T M E N T S

THIS ISSUE ...

RC2

Sweet Talk

RC4

New Products

RC8

Industry Trends: Gum and Mints

OPENING SHOTS

8

Save Food, Save People

Editor Bernie Pacyniak extols the efforts behind the SAVE FOOD campaign, which seeks to reduce food loss in developing countries through packaging.

NEWS & ANALYSIS

10

Clair Captures Kettle Award Plus: Personnel changes at Hershey, promotions at R.M. Palmer, and more.

Starches

Even as the economy recovers, confectioners still grapple with cost containment. Starches deliver not only savings, but variety, functionality and a “clean” label.

RC10 Guest Column

CANDY WRAPPER

37

Solving chocolate and other mysteries

In between producing chocolates at a family-owned shop in Richmond Hill, Ga., D.R. Willis Ànds time to pursue another passion, Àction writing.

6 CANDY INDUSTRY June 2011

Zone Perfect Cashew Pretzel nutrition bar, Sir Anthony’s Chocolate Dinosaur Egg, Mexi-Snax Hot and Spice tortilla chips, Dotti’s Berry Allure and more are among this month’s featured introductions.

The gums and mint sector continues to evolve and emphasize longer-lasting Áavors that promote health beneÀts.

INGREDIENT TECHNOLOGY

29

Associate Editor Crystal Lindell talks about the saving nature of road snacks.

RC 4

RCI’s Kelly Brinkman invites candy makers to the organization’s annual convention to pick up and exchange valuable ideas.

RC12 Bits & Pieces

www.candyindustry.com

Opening SHOTS

Save Food, Save People By Bernie Pacyniak

A

s I point out in this month’s report on the Global State of the Industry, a good way to find out what’s happening in a particular industry or sector is to follow the money trail. All preliminary signs from this year’s interpack 2011 show indicate that candy makers across the world are ready to invest in innovation and automation. That’s a positive sign since this industry allows most of us to live quite comfortably, taking care of our needs while exposing us to some of the nicest people in the world. Top that with the fact that the end product pleases inhabitants throughout the world, and one can sleep well at night. Nevertheless, we all know that not everyone sleeps well at night, many because of hunger pains. Consequently, it was only fitting that the processing and packaging supplier community represented at interpack helped support the SAVE FOOD campaign at the fair. Although most of us don’t think about food loss, perhaps even excessively contribute to it, inadequate distribution systems and lack of proper packaging in developing countries reap havoc on getting food stuffs from point A to B. Experts estimate that across the EU some 71 million tons of food are thrown away every year and a large proportion of this – for whatever reasons – only after being purchased by consumers. In developing countries, it is the other way round. There, waste in the supply chain is comparatively high while waste by consumers is rather low. At present, more than a third of all food is wasted globally as it travels from the field to the 8 CANDY INDUSTRY June 2011

Editor Bernie Pacyniak signals a thumbs up to the SAVE FOOD effort.

plate. In emerging countries like India, the amount is more than 75%. Organized by Messe Düsseldorf in cooperation with the Food and Agriculture Organization (FAO) of the United Nations, the SAVE FOOD campaign, aims to fight international food loss. The two-day congress held during the interpack attracted more than 300 participants from all over the world. During that time experts sought to determine how serious the problem of food waste is (it’s bad), and what are the causes and solutions available. Top-notch speakers, such as Ilse Aigner, Germany’s Minister of Food, Agriculture and Consumer Protection; Prof. Klaus Töpfer, former executive director of the UN Environment Program and Chairman of the Ethics Committee for Atomic Energy recently convened by German Chancellor Angela Merkel; and Shraddha Shridhar Jadhav, mayor of Mumbai, India, highlighted the problem of global food loss from various points of view.

The answers to preventing loss lies with everyone in the industry. As Friedbert Klefenz, president of Bosch Packaging Technology, pointed out at his company’s press conference prior to the SAVE FOOD gathering at the fair, “Only a joint effort will succeed in combating today’s massive waste of food.” Too often many of us don’t appreciate packaging, or — for good reasons — look to minimize it. Well, guess what, there are places in the world when a minimum of packaging would do a whale of good, even save lives. As Klefenz pointed out, one reason why food decays prematurely is frequently the lack of appropriate packaging to protect the products from the weather or from pests. This means that transportation and storage is impossible without causing damage to the products. Moreover, because large amounts of harvested food are lost, particularly in poorer countries, resources like arable land, energy and water are not used to their maximum potential and therefore are wasted. For example, the production of one kilogram of corn requires 450 liters of water. The figure for one kilogram of rice is 3,000 liters and one kilogram of beef needs no less than 4,500 liters. No need to do the math; the implications are significant. So I urge everyone to join the SAVE FOOD effort. Moreover, for the first time in a long time, there’s a program that communicates packaging as part of the solution for more sustainability in production and consumption — rather than as part of the disposal problem. www.candyindustry.com

Art appreciation

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News

& A N A LY S I S

Staff changes are underway for a number of prominent confectionery customers his career in finance at Ward Foods after graduating from Carroll University in Waukesha, Wis. Mount Franklin Food is a North American manufacturer of high quality confections and nut products serving major retailers, wholesalers and food service distributors. For more information, visit www.sunriseconfections.com or www.azarnut.com.

R.M. Palmer strengthens management team

Gary Rico, president of Mount Franklin Foods, parent company of Sunrise Confections and Azar Nut.

Mount Franklin Foods appoints new ceo Mount Franklin Foods, parent company of Sunrise Confections and Azar Nut, has a new leader. Gary A. Ricco will be the new president and ceo of the El Paso, Texas-based Mount Franklin Foods LLC, the company says. “Gary Ricoo is one of the most wellrespected and accomplished ceos in the candy business, with a long and successful career,” says Eloy S. Vallina, chairman of the board of directors of Elamex, which owns Moutn Franklin Foods. “His lifelong experience and knowledge in the industry is what we need at this juncture to take our company to new heights in terms of sales and profitability.” Before joining Mount Franklin Foods, Ricco served as ceo of Jel Sert Co. as well as president of Farley Foods. He started 10 CANDY INDUSTRY June 2011

R.M. Palmer has made some changes to its management team. Mark E. Schlott was promoted to executive vice president of operations/ coo, and Stephen J. Terronie was promoted to executive vice president of sales. Both will report directly to Richard M. Palmer, Jr., president and ceo. The company also hired Mark A. Bruno as director of national accounts. “All of us here at Palmer are excited about these changes,” says Richard M. Palmer, Jr. “We feel that we are now in even better position to service our customers and manage future growth.” Schlott will be responsible for the daily operations of all three facilities while also overseeing human resources, purchasing, transportation, information technology and contract manufacturing. He has more than 25 years of experience with R.M. Palmer, most recently as vice president of manufacturing. Schlott also has served on the NCA Board as well as the Reading Chamber of Commerce. Terroni will continue to lead the R. M. Palmer Sales Team as well as manage all domestic and international key account

sales. He also will oversee all trade and consumer marketing, along with pricing and product line updates. Terroni has more than 25 years of confectionery experience, working closely with Palmer’s most valuable accounts. Mark Bruno joins R. M. Palmer with more than 11 years of national account experience, most recently as Customer Sales Executive – Rite Aid for the Hershey Co. He will assist in the management of Palmer’s national accounts and report directly to the executive vice president of sales. For more information, visit www.rmpalmer.com.

Sensient names new food colors exec Michael Geraghty has been named as the new general manager for food colors at Sensient. He will oversee strategic planning, marketing, sales and day-to-day operations for U.S. Food Colors. “I look forward to supporting and moving Sensient Colors’ successful business strategy into the future,” Geraghty says. “Sensient Colors is wellpositioned to continue its success in natural food colors.” “Passionate, forward-thinkers like Michael bring a wealth of business strategy, management and service expertise that will be extremely valuable to customers and our team,” says Paul Manning, Sensient Color Group president. Sensient Colors LLC is a business unit of Sensient Technologies Corp. and the global leader in color for food and beverage applications. For more information, please visit www.sensient.com. www.candyindustry.com

Clair Captures 66th Kettle Award

T

here was a greater sense of familiarity this year, as Candy Industry’s 66th annual Kettle Award reception returned to the prestigious Union League Club of Chicago venue for the second year in a row. That same sense of familiarity was evident amongst the nominees, but even more so for the recipient, Pierson Clair, president and ceo of Brown & Haley, Inc. Nearly 250 guests awaited in hushed anticipation as Kettle Committee Chair Viceperson Megan Rose handed over the envelope to Chairperson Katherine Clark. Clark then patiently opened up the envelope before revealing the news. The room burst into applause as she read the words, “And the recipient of this year’s Kettle Award is Pierson Clair of Brown & Haley. Clair’s introduction to confectionery began at an early age. Only 16 at the time, he 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 candymaking. 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

Pierson Clair, president and ceo of Brown & Haley, Inc., became the 66 recipient of Candy Industry’s Kettle Award.

& 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 multimillion 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, 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 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 has been an active supporter of the Western Candy Conference. As a member of the Tacoma Public Library Foundation Board, Clair also serves as a board member of the Urban Waters Science Research Center in Tacoma. Candy Industry’s 2011 Kettle Award nominees Judy Cooley of The Hershey Co., Dave and Rick Drehobl of the Georgia Nut. Co., and Doug Simons of Enstrom’s Candies were honored during dinner following the reception with special plaques.

West leaves top spot at Hershey for Del Monte

T

he Hershey Co.’s ceo, David J. West, is leaving to take the top job at Del Monte Foods Co. “After 10 years with the company, it’s time to take on the next challenge,” West said in a statement provided by Hershey. “I’m thankful for the opportunity to serve with the great people of The Hershey Co. and I’m very confident in their ability to deliver in the future.” West, who’s replacing Neil Harrison, Del Monte’s interim-ceo, will start in www.candyindustry.com

his new role Aug. 15 and will join the company’s board in June. The Wall Street Journal reported that West was wooed by Del Monte, and that the company will give him a very equity-linked pay package. In the statement from Del Monte, West says he’s honored to join the company — which offers a range of branded pet products and food products such as Meow Mix, and Contadina — at such an exciting time. “I have admired Del Monte’s transformation into a multi-billion

John Bilbrey (left) replaces David West as Hershey’s president and ceo.

June 2011 CANDY INDUSTRY 11

News & Analysis

West leaves top spot at Hershey for Del Monte (continued) diversified branded pet and consumer products company,” he says. “I’m looking forward to working with Del Monte’s management team to continue the company’s tradition of providing high quality products that consumers know and trust, while further accelerating the growth of its well-established portfolio of brands.” As for Hershey, John P. “J.P.” Bilbrey, executive vice president and chief operation office of Hershey, has been named interim president and ceo of Hershey, the company says. James E. Nevels, chairman of Hershey’s board of directors, said the board plans to work quickly to name a permanent ceo, but added that he’s pleased J.P. has accepted the interim position.

“He has worked closely with the board for several years and has been involved in all aspects of the company’s strategy and operation,” Nevels says. Bilbrey joined Hershey in 2003 as senior vice president, president Hershey International. Before that, he held executive position at Mission Food and Danone Waters of North America, Inc., a division of Groupe Danone, Paris France. He also spent 22 years at The Procter & Gamble Co., where he served in both U.S. domestic positions and numerous international assignments. The Hershey Co. also announced recently that Kevin Walling has been named senior vice president, chief people officer, effective June 1.

Walling will serve as the chief architect for Hershey’s human resources, talent retentions, development and recruitment and total rewards strategies. Walling has 24 years of human resource experience and most recently served as vice president and chief human resources office of Kennamental Inc., a global technology and manufacturing company in Latrobe, Pa. “I’m very excited to be joining Hershey, which is known for its great brands and unmatched commitment to the community,” Walling says. For more information visit http://www.thehersheycompany.com/ and http://www.delmonte.com/.

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Statistical Statistical Snapshot: Snapshot: Global Global Confections Confections Manufacturer ProÀ le

Steady progress The recession-resistant global confectionery industry shows signs of stirring again. Chocolate remains a key driver as increasing activity in BRIC markets stirs multinational and regional investments. By Bernard Pacyniak

E

ven the best prognosticators fail occasionally, as evidenced by the latest “End of the world” deadline failing to come about. Predicting the future, which often leans on assessing the present and reviewing the past involves not only sharp analytical skills, but also a knack for prescience, such as following the money trail, a journalistic technique that rarely fails. One of the best indicators of optimism for the future stems from a willingness by companies — large and small — to invest in their segment. The conclusion of the most recently held interpack 2011 exposition in Dusseldorf, the largest show for confectionery processing and packaging equipment, provides a strong indication of what one can expect during the coming years. According to the organizers of this year’s interpack, the event “closed 14 CANDY INDUSTRY June 2011

as one of the most successful” in the exposition’s 53-year history. Interpack organizer Messe Dusseldorf pointed out that “many of the attendees came with specific orders and exhibitors expect an extremely lucrative postshow business.” Among the visitors were “a particularly large number of international decision makers from the top management.” Long-time exhibitor and confectionery equipment supplier, Gerhard Schubert, ceo of Schubert, says he’s “never experienced a better interpack than this one – and I’ve been at every single interpack since 1959. The mood is good, and the visitor quality was outstanding.” Still, the proof will be in the signed orders, although there were many deals reportedly consummated on the show floor. Is this a sign of “Laissez les beau temps roulez?”

A glance at the most recent projections by Euromonitor International suggests a strong if not spectacular surge during the next five years. Global sales of confections were tabbed at $171.2 billion last year. Analysts at Euromonitor foresee sales reaching $213.3 billion by 2015, a compounded annual growth rate (CAGR) of just under 5%. And while this doesn’t quite match the 5.6% CAGR posted between 2005-2010, it’s certainly healthy enough to match the optimism generated by interpack organizers and Schubert. More intense scrutiny of the chart finds particularly strong growth projections in Latin America, the Middle East, Eastern Europe Australasia and Asia Pacific countries. It would be inappropriate to ignore mature markets such as North American and Western Europe, where CAGRs of www.candyindustry.com

Statistical Snapshot: Global Confections

Global Confectionery Sales by Region

3.8% and 3% are projected through 2015. It is, (in billions of dollars) however, encouraging that emerging markets, lead by 2010 Brazil, Russia, India and Region sales China (BRIC countries) provide a basis for global Western Europe $56.4 confectionery expansion. North America $35.4 It’s clear that Brazil is leading the drive Asia PaciÀc $27.8 in confectionery Latin America $20.5 investments and consumption within Latin Eastern Europe $20.1 and South America. With the world’s eight Middle East & Africa $7.2 largest economy and a Australasia $3.8 population of nearly 191 million people, Brazil has World $171.2 both the natural resources and the consumer base to Source: Euromonitor International support a healthy confectionery marketplace. Thanks to a race-engine economy potential, not only in Brazil but in the and a slight upshot in incomes amongst entire region.” the poor, that’s exactly what’s been Another key player within Eastern happening. It’s also clear that Brazilian Europe, and a critical member of the BRIC confectioners have recognized that group, is Russia. According to published supplying domestic demand provides reports, the Russian confectionery an opportunity to improve product market in 2010 grew by 10% to $6.7 billion. quality, modernize operational and Volume, however, declined by 4%. processing segments and introduce As Euromonitor senior analyst Franmore sophisticated and innovative ciso Redruello writes in his assessment of confections simultaneously. the Russian confectionery market, “DeInvestments by multinationals and mand for confectionery products in Russia midsized confectionery companies is being underpinned by strong economic reached $350 million last year. growth. The latter is boosting disposable For example, the opening of a new income among middle classes, making $80-million production facility by Kraft indulgence products more appealing to Foods in Pernambuco, Brazil, represents mainstream consumers. the first phase of a $200-million As a result, sales of confectionery investment program by the company. products in Russia rebounded, although This coincides with Barry Callebaut’s the final figure — a 1.2% in retail volume decision to open its fi rst chocolate — is really very modest. Still, the meager factory in Brazil last year. As Jeurgen gain marks an improvement over the Steinemann, ceo for the world’s largest recessionary period of 2009, when sales cocoa and chocolate processor points grew by a mere 0.4% in retail volume. out, Brazil “has returned much faster “Pastilles, gums, jellies and chews to its earlier growth dynamic than were the most dynamic product area in most other economies after the recent 2010, recording 10% growth in current economic turmoil. value terms and seeing 2% growth in “Against this background and volume terms to reach almost 18,000 based on growth forecasts for the Latin tons,” he adds. American chocolate market of more The Euromonitor report also singles than 3% in volume terms over the next out the gum category for a rebound three years, we see a tremendous market within Russia. www.candyindustry.com

projected 2015 sales

% change CAGR 2005-2010

$60.8

+7.7%

$41.6

+6.0%

$36.4

+8.1%

$25.8

+8.2%

$34.2

+7.2%

$10.0

+9.4%

$4.3

+7.4%

$213

+5.6

2010 2010 U.S. Confectionery U.S. Confectionery New New product product launches launches 2,655 new confectionery products debuted: Chocolate: 1,480 Non-chocolate (sugar confectionery): 1,077 Gum: 98

3,805 new snack, cookie and cracker products debuted: Cookies: 786 Crackers: 259 Potato chips: 526 Popcorn: 237 Nuts and seeds: 308 Cereal bars: 550 Other snacks (pretzels, tortilla chips, puffed snacks, fruit snacks, meat snacks, etc.): 1,139 Source: Datamonitor’s Product Launch Analytics online database of new U.S. products SKUs 2010

June 2011 CANDY INDUSTRY 15

Statistical Snapshot: Global Confections Manufacturer ProÀle “Young Russian people who are active gum consumers view its consumption as a part of their image,” Redruello emphasizes. Furthermore, they are open to novelties and very keen to try new products, he adds. As Russia gradually returns to economic stability, and confectionery consumption rebounds, India and China loom even larger as markets of not only the future, but of the present. India, whose population totals 1.21 billion, making it the second most populated country in the world, is experiencing growth in both premium and affordable confections, a Euromonitor report states. Datamonitor’s most recent report on India, Market Insights: Confectionery in India, projects that the country will jump from 25th to 19th place by 2014 as a confectionery market. Total sales should approach $2.28 billion by 2014, the study says based on a 12.4% CAGR growth rate during 2009-2014. The projected CAGR follows a pattern that began in 2008, where annual growth reached 12.2% Chocolate remains one of the most dynamic segments in India. Total chocolate sales for 2011 are expected to reach nearly $480 million, with everyday chocolate accounting for more than 80% of the total segment. Still, premium chocolate and seasonal chocolate are expected to grow at nearly 30% and 15% CAGR rates through 2016. Last year, chocolate confectionery sales grew by 22%, thanks to manufacturers tapping into “both upper- and lower-income consumers,” the Euromonitor report says. Furthermore, chocolate

gifting for festive occasions has returned as consumers become more confident about spending their income given the better situatio in India. economic situation On the su sugar side, sales in 2010 were projected to grow b by more than 10%. Much of that was driven by “increasing volume consumption of toffe toffees, caramels and nougat in 2010, with ma manufacturers pushing these products to rural consumers, which are relatively a affordable... during the better economic ttimes,” Euromonitor states. Medicated confections, which in India contain ayurvedic medicaments, were expected to grow by 17% last year. Ayurvedic iingredients are made primarily from herbs iin combination with minerals and someti times ingredients of animal origin. They hav have been used for centuries in Indian culture to cu cure illness and help maintain good health. 16 CANDY INDUSTRY June 2011

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Statistical Snapshot: Global Confections Manufacturer ProÀle As the Datamonitor report notes, “Indian consumers are increasingly experimenting with new foods, and novelty consumption is on the rise as consumers increasingly like to treat themselves with ‘earned indulgences.’” The notion of indulging as well as a healthy and robust economy in China are also driving chocolate sales in that nation. The most populous country in the world with 1.3 billion people continues to be drawn to the pleasures of chocolate. Both sales and volume grew by 10% and 8%, respectively last year. According to Euromonitor, countlines outpaced all other chocolate products, posting 20% and 18% gains in sales and volume growth. Dark chocolate also recorded strong growth, thanks to health benefits such as lower fat content and increased levels of antioxidants. For centuries, gifting has been a critical component of Chinese culture. Today, it’s powering the growth of boxed assortments, which grew by 10% from last year. Markets and Markets assessment of chocolate acceptance in China projects nearly a 6% annual growth rate through 2016 to a total size of $1.27 billion. Everyday sales are forecast to account for more than 70% of all chocolate sales, totaling $910 million. Nevertheless, it’s the premium chocolate segment that will deliver the fastest growth, almost 28% CAGR, accounting for $130 million of the Chinese chocolate segment five years from now. Seasonal chocolate will continue to grow as well, posting a 13% annual growth rate and reaching $230 million in sales by 2016. Sugar confections, as tracked by Euromonitor, grew by 5% and 4% in sales and volume, respectively in China. Pastilles, gummies, jellies and chews proved to be the most dynamic segment within the sugar confectionery segment, topping last year’s totals by 8%. Lollipops were also popular as sales grew by nearly 8%, thanks in part to a slew of advertising and promotional campaigns. It’s important to note that toffees, caramels and nougat — while only recording a 4% gain in sales last year — are expected to make a large splash this year as a result of new products launches touting health-related benefits, which emphasize more milk (whey) content and/or calcium. As impressive as the previous growth and projections are for the BRIC countries, there’s also encouragement within the largest single confectionery market in the world, which remains the United States. Here, too, there are positive signs, albeit nowhere near the annual sales gain numbers referenced for Brazil, Russia, India and China. According to data gleaned by Symphony IRI and the National Confectioners Association (NCA), the confectionery industry posted a 3.6% gain in 2010 – outpacing overall growth of food sales in leading channels. For comparison’s sake, salty snacks experienced somewhat flat growth with a 2% gain over the previous year’s sales. It’s important to note that confectionery and salty snacks rank as the fourth and sixth largest product categories in overall food sales, 18 CANDY INDUSTRY June 2011

respectively, and fi rst and second among snack foods. Major sales trends that helped shape confectionery growth, as determined by Symphony IRI and the NCA in 2010 include the following: • Chocolate confectionery, which leads sales in 2010, is expected to deliver strong results through 2011 as new product launches will remain strong and consumer interest in potential health benefits of dark chocolate grows • Multi-count and snack-sized packages to keep at home grew 8% last year • On the go and individual chocolate sales were up 10%in 2010. • Value products such as non-chocolate chewy items continued to gain momentum • Gummy and chewy candies were up nearly 5% • Licorice products continued to grow, up by nearly 3% • Seasonal candy sales increased in 2010; with even more growth expected for 2011 www.candyindustry.com

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Non-chocolate Easter candy grew an astonishing 21% • Chocolate products for Easter, Halloween and Christmas grew 5% What can confectioners expect this year and the next?

According to brand-new research from NCA that’s expected to debut later this summer, consumers appreciate the unique role chocolate, candy, gum and other snacks play in their lives: Older Americans have a higher preference for dark chocolate; research indicates that people over 45 consume more dark chocolate because it’s perceived as healthier. Daily gum chewers are 34% more likely to view sports activity as a major motivator in maintaining or improving their health.

The average American consumes chocolate confectionery about 107 times per year. Parents claim children who consume chocolate daily exercise nearly twice as often as children who eat chocolate weekly. Gummy candy, driven by Halloween sales, is 23% more likely to be consumed in the fall than licorice or other chewy candies. Licorice consumption increases in the warmer, summer months based on its portability. All of these trends portend opportunities for confectioners. Thus, despite being buffeted by a global recession, the easy availability of affordable as well as premium treats resonates throughout the globe. For the industry, it’s just a matter of delivering on the promise.

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Reduce energy costs and CO2 emissions. Buhler 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.

Manufacturer ProÀle

‘Shock’n Y’all’ PoppingFUN Inc. hopes to sell Shock, its ‘screaming sour popping candy!’ year round to anyone looking for a candy eating ‘event’. By Crystal Lindell

P

oppingFUN Inc. has a video of a sweet, five-year-old girl named Regan. She’s about to try for the fi rst time the company’s Shock candy — which ceo Lynn Hesson describes as a hybrid of War Heads and Pop Rocks. As she puts a palm full of the watermelonflavored flakes in her mouth she starts out smiling, but after less than a second, a look of horror washes over her face and she starts to cry. Maybe another company would destroy a video depicting its product making a little kid cry, but not PoppingFUN Inc., a selling entity for all Raven Manufacturing, LLC brands. They posted it on their Facebook page under the words, “SHOCK your little sister. She’ll cry!!!!” It’s a fitting for a company that displays cartoons of young boys with various outrageous facial expressions on it’s packaging and describes eating its candy as “an event.” The Neenah, Wis.-based company launched the candies — which also come in lemon and a blue razz that paints your mouth royal blue — in January, says Brad

22 CANDY INDUSTRY June 2011

Juidici, the company’s vice president of sales and marketing. Soon it was selling at Fred’s Hometown Discount Stores, one of the company’s first larger customers. Now they’re sold throughout the United States, while Canada, Mexico and the Caribbean are next on the list. “We pretty much have it at every store in our backyards,” says Juidici. The company moved into its current facility less than a year ago. Before, operations were in Wrightstown, Wis., but the new building offers lots of room to expand. Not so coincidentally, Hesson was born and raised in Neenah. The idea for the candy is a full-circle story. Lynn Hesson, the ceo, says he originally started out working for Pop Rocks and selling them as an ingredient to mix in with other foods, such as ice cream. It was an idea he’d had after doing it himself at home. However, Hesson eventually parted ways from Pop Rocks and started Raven Manufacturing, where he sold his own www.candyindustry.com

In the reactor room (top), the ingredients are Àrst put into a precooker to create a suspension, then “cooked” in a machine (bottom left) to reduce the moisture similar to hard candy. After that, the concoction is put into a reactor, where CO2 is added in. All photos provided.

Pop Rocks-like product as an ingredient — something the company continues to do today. Over the years, it’s been used in frosting, ice cream, in cereal, in chocolates, and even with alcoholic beverages. “If you want it to pop, we can make it happen,” Juidici explains. However, Hesson said that business is hard to maintain alone, because the company usually gets requests for promotional products that aren’t sold longterm. The ups and downs of the business are too hard to predict, so they decided to try to sell something that could be in stores year round. After experimenting with different products, they settled on putting their full efforts behind Shock. “It was a way to grow this company explosively,” Hesson says with a smile. The process of manufacturing these explosive candies begins — appropriately — in the plant’s reactor room. First, a concoction of sugar, corn syrup and other ingredients is put into the precooker to create a suspension. Then it is “cooked,” which reduces the moisture content, similar to making hard candy. After that, the process gets unique. The ingredients are put into the reactor, which applies 600 pounds per square inch of pressure and adds in the CO2. (For those wondering if they can mix www.candyindustry.com

a can of Coke with the treat, have no fear. Hesson says that’s just a myth. The sweet treat can be enjoyed with a soda anytime — as long as you don’t mind the shockingly sour taste). Next, the mixture is put into hardening tubes, where it is hardened in a low temperature room to set the product, Hesson explains. Once hardened, the candy is exploded in the hardening tube, then dropped and bagged on site. At that point, the product can be sold to customers as a bulk product, or can be packaged to customer specifications under their labeling or brand. A growing amount of the produced product is now dedicated to the Shock lines, where it is packaged in 7-gram pouches, and then assembled into 48-count self-displays, floor standing displays, or 3-pack bags for either hanging or clip strips. And more and more of the facility’s capacity is expected to to be used for Shock. That’s at least partly due to the management’s ability to get creative when trying to reach its target market of teens and pre-teens. In maybe the most obvious move, they maintain an active Facebook page, which has become Hesson’s pet project. “It’s a really interesting way for us to get to know our market,” he says. “It’s

fun for me to see the things they do to try to be cool.” Packages of the candy even feature a “QR Code” that when scanned by a

At a Glance Raven Manufacturing, LLC PoppingFUN, Inc. Headquarters: Neenah, Wis. Employees: 45 Plant: 36,000 sq. ft. Brands: Shock Extreme Candy Management team: PoppingFUN, Inc. Lynn Hesson, ceo; Julie Hesson, president; Jim Schmidt, exec v.p.; Brad Juidici, v.p. sales; Joe Jones, national sales manager Raven Manufacturing, LLC Lynn Hesson, president and ceo; Jim Schmidt, exec.v.p.; Robert Hesson, v.p.; David Hesson, cfo; Lori Cramer, manager QA/R&D; Tom Schmidt, office manager

June 2011 CANDY INDUSTRY 23

Manufacturer ProÀle

smart phone takes consumers to to the Shock Extreme Candy Facebook page. “The way we market to the kids is Facebook, which, what a joy. I mean, I don’t know how you’d Top: Raven Manufacturing employees work in the be getting to 12- to company’s lab. Right, Lynn A. Hesson, president and ceo of Raven Manufacturing, sits behind his 14-year-olds if Facecompany’s new Shock candy. book wasn’t there,” Hesson says. “We run a Facebook page as the primary way of events, such as soccer tournaments. telling kids across the country about Participants can find out how various our products, and it’s worked really teams are faring in the tournament at an well. We haven’t been running it very official Shock Scores station. And while long, and we’re up to 20,000 [fans]... and they scan the scores, Shock representatives that of course becomes a bit of a tool to also hand out free candy, and Shock is show our potential stores, or distribuplastered all over the banners. tors, or brokers as we’re busy rolling “This is a huge promotional event this out across the country.” for us,” Juidici explains. “This is a way to The company also has started get our name out there along with our sponsoring score stations at local sporting product, and our website.”

Right now, it’s still a local promotional event, but Hesson, a soccer coach himself, says he hopes to keep expanding the idea. And, as long as they keep passing out samples — in any format — it’s a sure bet that the candy will continue to experience shocking growth. “It’s a hard-work place with a really fun product that’s kept me fi red up for 23 years,” Hesson says.

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International SNAPSHOT

czech republic

Novel approach to growth Cokoládovny Fikar, one of the Czech Republic’s most innovative chocolate novelty ý companies, continues to offer consumers and corporations plenty of choices.

By Standa Kramsky, special contributor to Candy Industry

T

he collapse of the Soviet Union had a tremendous liberating impact on the former Soviet Bloc countries, freeing not only constraints on speech, movement, arts, literature and the like; it also unlocked aspirations. For many, those aspirations involved business and commerce. Of course, economic freedom can be fraught with not only opportunities, but pitfalls as well. When the first free elections within Czechoslovakia since 1946 were held in June 1990, change came quickly to the country. By January 1993, the once joined nation formally separated into independent entities: the Czech Republic and the Slovak Republic. During this period, the Nestlé Co. began acquiring many of the chocolate and confectionery operations that existed during the communist era. Nearly all of these factories were closed by Nestlé, with production concentrated in two plants.

Nestlé, however, wasn’t the only confectionery player to claim stake to the confectionery market. Three new companies were established in old factories while other entrepreneurs opted

Seeing a gap in the confectionery segment for moulded seasonal and specialty chocolate products, Jindrich Fikar, a civil engineer by profession, founded Fikar in 1998. The company produces a wide range of clever shapes, such as cell phones.

26 CANDY INDUSTRY June 2011

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International Snapshot

to build new facilities. One of these was Cokoládovny Fikar. Founded by Jindrich Fikar, a civil engineer in 1998, Cokoládovny Fikar has evolved from small beginnings to being one of the most important producers of seasonal chocolate products in the Czech Republic. Fikar became interested in the confectionery segment back in 1990 when he saw an opportunity in the marketplace, a gap created by the absence of hollow,

reliefs and logos, which are also offered to other companies through their own company, Gravoplast. During its start-up period, the company used compound covertures, made on equipment acquired from another company. They also supplied these covertures to other produces like confectioneries and bakeries. Several years ago, Cokoládovny Fikar, begin using highquality covertures from Barry Callebaut,

moulded chocolates as a result of a major Cokoládovny Fikar’s headquarters and producer shutting down production facility in Kurim, Czech Republic. ublic. its operations. He began his business by importing chocolates from the former Belocade as well as otherr m Soviet Union, eventually diversifying into chocolate products from packaging. Noting a demand for chocolate Schwartau for their covertures, Fikar’s company quickly began premium assortment. to handle this item as well. By far, milk chocoWhen his Czech chocolate covertures late remains the most supplier declared bankruptcy, he elected popular variety for the to purchase the company’s machinery company, followed by a 50% and begin production on his own. The cocoa dark chocolate. White chocolate reption of the business. company’s evolution from importer to resents only a small portion manufacturer typifies where a determined In addition to traditional seasonal vision can lead. products for Easter and Christmas, the Today, Cokoládovny Fikar does about $3 company offers interesting and original million in annual sales, employing about chocolate replicas of everyday objects 100 people. More then half of all sales come such as chocolate mobile phones, cars, from exports to European Union countries CDs, computers, violins and golf balls, as well Switzerland and Norway. all of which have proved particularly Last year the company completed popular as corporate gifts construction of a new addition to the One of the latest new product plant, providing additional storage for launches by Cokoládovny Fikar, dubbed 1,000 pallets, room for new offices and Šmajlíci, was developed for children. space for new equipment dedicated to The 70-g box contains 12 pieces of the production of plastic forms, moulds, “milk chocolate relief for children.” The 28 CANDY INDUSTRY June 2011

company also has rolled out a Christmas seasonal item, Advent Pirin, which contains “small chocolate hearts.” Printed as well as colored Easter eggs surfaced this Easter in a variety of formats. Advent calendars remain a popular Christmas offering. In addition to traditional types, there are several innovative packages featuring balls or chocolate pieces, as well as triangle and cube calendars with a toy inside. Those seeking a slightly less religious holiday calendar have a Santa Advent Express option. The company’s year-round assortment includes a broad range of product shapes, everything from cell phones, notebooks, cars, gold bricks to drills, hammers and artistic reliefs.

With more than 100 items available, Cokoládovny Fikar sells its products to retailers as well as corporate clients. Within the Czech Republic, the company’s chocolate can be found in such chains as Penny Market, Globus, Tesco, Makro-Metro, Kaufland and well as countless other independent retailers and shops. It also sells to wholesale accounts in Italy, Denmark, Germany and England. In an annual competition conducted by the Czech newspaper in cooperation with Ernst & Young, readers voted Cokoládovny Fikar as the most interesting business story of last year. It only confirms where bold dreams can lead. www.candyindustry.com

Sweet TALK

Road trip snacks to save your life Vacations may seem like the literal path to driving you nuts, but they can be great for snacks, bonding. By Crystal Lindell Associate Editor

A

Canadian woman has gone above and beyond to prove just how important it is to pack snacks for your summer

road trips. Rita Cheretin survived on tiny amounts of trail mix, hard candy, beef jerky, melted snow and prayer for seven weeks after she was stranded in the remote mountains of Nevada, reported CTV News in Canada. The 57-year-old was found Mother’s Day weekend and is now doing well. Unfortunately, as of press time, her husband, Raymond Chretein, was still missing after he left the van to try to find help. The couple had been traveling from British Columbia to Las Vegas, when they “found themselves on an old logging road and their van got stuck in the mud,” CTV says. Rita’s success is inspiring. Period. But, as a writer for a candy magazine, I, of course, have to point out that it was road trip snack food that saved her life. A road trip junkie myself, I can tell you that my favorite part is creating meals by relying only on foods I find at remote gas stations scattered across the fly-

over states — so named because coastal Americans only ever bother to “fly over” them. There’s something about a King Size Snicker’s, a bag of Fritos and a Coke that screams “Breakfast of Champions.” Maybe you’re worried about the insane gas prices though, or about getting stuck in the mud like Rita, and you’re planning to shun the road trip this year. Allow me to urge you to reconsider.

the 15-passenger van that didn’t have air conditioning in the back two rows was a little cranky. But something wonderful happened on that journey. Amidst the empty Doritos’ bags, and the Starburst wrappers, and the Gatorade bottles that meant extra pit stops, each of us was reduced to our lowest common denominator. Nobody can really be better than anybody else when they need to pee and the closest rest area is 51 miles away, or when you’re so hungry for chocolate that you eat the melted Raisinettes. Once we all realized how very equal each of us are at our core, we were able to bond in that magical way that only people who’ve gone on 20-hour road trips can understand. It was wonderful. I’m so happy that Rita was able to make it back to her family alive, and I’m sure she has quite the tale of survival to tell when she fully recovers. I only pray her husband grabbed an extra Ziplock bag of trail mix before he headed out for help and that he’ll be found safe and sound, sustained by road-trip snacks.

There’s something about a King Size Snicker’s, a bag of Fritos and a Coke that screams “Breakfast of Champions.”

RC2 RETAIL CONFECTIONER June 2011

Road trips are to people what caramel is to candy bars — they have a sweet way of making everything stick together. The most obvious example of this I have in my own life is a trip I took last summer. As a youth leader, I somehow convinced a group of 19 teens to trek 20 hours away to Florida for a mission trip. It was hot, and teenage boys smell funny, and choosing gas station bathrooms can be like Russian roulette. Plus, after just two hours everyone in

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New Products Cashew Pretzel nutrition bar

Abbott Nutrition, Columbus, Ohio www.zoneperfect.com (800) 390-6690

Zone Perfect has debuted new flavors that will satisfy your sweet tooth and provide a salty snack. The company took all the vitamins, minerals and protein expected in nutrition bar and combined them with cashews and pretzels to create this healthy snack. The company also debuted a trail mix flavor. Ingredients: Soy protein nuggets (soy protein isolate, tapioca starch, salt), roasted cashews (cashews, peanut oil, salt), yogurt chips (dried cane syrup, fractionated palm kernel oil, nonfat milk, nonfat yogurt powder [cultured nonfat milk], soy lecithin, lactic acid powder [modified corn starch, lactic acid], natural flavor), pretzels (wheat flour, salt, corn syrup, yeast), corn syrup, fructose syrup, caramel (corn syrup, sugar, nonfat milk, fractionated palm kernel oil, glycerine, milk protein concentrate, cream, natural flavor, salt, soy lecithin, disodium phosphate), soy protein isolate, brown rice syrup, peanut flour, peanut butter, fructose. Less than 2% of the following: glycerine, high oleic safflower oil and/or high oleic sunflower oil, natural flavors, xanthan gum. S.R.P.: (Multi-pack) $5.99, (Individual) $1.25

Premium Milk Chocolate Dinosaur Egg Sir Anthony’s Fine Gourmet Foods, Thousand Oaks, Calif. www.siranthonys.com (800) 747-8669

These Premium Milk Chocolate Dinosaur eggs are sure to inspire consumers to grab one before they’re extinct. The milk chocolate dinosaur eggs are filled with six solid milk chocolate baby dinosaurs. They’re packaged in orange foil and nestled in “prehistoric grass” giving them the appearance of an authentic dinosaur egg. They make excellent gifts for birthdays, Christmas, Hanukkah or any holiday. Ingredients: Milk Chocolate (sugar, cocoa butter, milk chocolate liquor, butter oil (milk), soy lecithin, vanilla). Kosher certified. S.R.P.: (8-oz.) $9.99

Mexi-Snax Hot and Spice tortilla chips Natural Snacks, LLC, Addison, Ill. www.mexisnax.com (630) 628-0211

Mexi-Snack has brought back its hot and spicy flavor to celebrate 30 years in the industry. The chips, made with chili powder, provide a strong kick of flavor. The company also introduced retro packaging for its entire line in honor of the anniversary. The mostly clear bag, which does not have a new UPC, is designed to enhance shelf presence. All of the company’s chips contain all-natural ingredients, no preservatives, no artificial colors, no artificial flavors, no hydrogenated or partially hydronagentated oils, no MSG and are wheatfree as well as gluten-free. Ingredients: 100% stone ground corn, expeller-pressed high oleic safflower oil and/or sunflower oil, yellow corn flour, spices, sea salt, onion powder, garlic powder, chili powder, canola oil, citric acid, tomato powder and a trace of lime. S.R.P.: (14-oz. bag) $3.29

RC4 RETAIL CONFECTIONER June 2011

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Editor’s Choice

3 Musketeers

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

Mars has reformulated its classic light and fluffy 3 Musketeers bar, and it now provides a richer chocolate experience. The new bar is still 45% less fat than a regular candy bar, but it increases the chocolate appeal for consumers. Ingredients: Milk Chocolate (sugar, chocolate, cocoa butter, skim milk, lactose, milkfat, soy lecithin, artificial flavor), sugar, corn syrup, hydrogenated palm kernel oil and/or palm oil, less than 2% of the following: Cocoa powder processed with alkali, salt, egg whites, artificial and natural flavors. May contain peanuts. Product is kosher. S.R.P.: $0.99

Sasquatch Big Steaks

Jack Link’s Beef Jerky, Minong, Wisc. www.jacklinks.com (715) 466-6608

Jack Link’s Beef Jerky has extended it’s Sasquatch Big Snacks line to include Sasquatch Big Steak, which is more than 16 inches in length and more than 20% larger than the next largest beef steak product on the market. It’s available in two flavors, “angry” (the original flavor), and “Zen” (the teriayaki flavor). Each bold- and brightly colored package includes an image of Sasquatch. The company also has launched the new “Furious” Sasquatch Big Sticks, a hot-and-spicy flavored stick that’s 18.25 inches long. Ingredients: (Zen) Beef, sugar, water, brown sugar, less than 2% soy sauce powder (wheat, soybeans, salt), salt, fructose, flavoring, monosodium glutamate, hydrolyzed soy protein, sodium erythorbate, pineapple flavor (maltodextrin, natural flavor), sodium nitrite. Contains: Wheat and soy. S.R.P.: (2.4-oz. steak) $2.99, (2.2-oz. stick) $2.49 www.retailconfectioner.com

Berry Allure DOTI, Duluth, GA www.doti-us.com (678) 379-8037 The European family-owned chocolatier DOTI has launched its Berry Allure line of chocolates in the U.S. The line features quality fruit and nuts coated in gourmet European chocolate that ranges from white and milk to cocoa-intense dark. True to its name, Berry Allure is famous for luscious berries – from strawberries to gooseberries and rowanberries. The hand-crafted collection also features a wide variety of fruits, including: rhubarb, currants and paradise apples. The company incorporates exotic tastes as well, such as ginger and macadamia nuts, walnuts, hazelnuts and cashews. Ingredients: (Fruity collection): Candied: plums, cherries and strawberries 46% min. (plums, cherries, strawberries, sugar, glucose syrup, acidity regulator – citric acid, preservatives – potassium sorbate, flavoring), chocolate, 40% min sugar, cocoa mass, cocoa butter, emulsifier – soya lecithin and E476, flavoring – vanillin), glazing agent – E904. Chocolate – cocoa solids 47% min. May contain traces of peanuts and other nuts, almonds and milk proteins as well as other organic pieces of fruit. S.R.P.: (8.82-oz. bag) $14.99. — Crystal Lindell

June 2011 RETAIL CONFECTIONER RC5

New Products

Belgian Chocolate TrufÁe Seashells Guylian, Englewood Cliff, N.J. www.guylianbelgianchocolate.com/ (800) 803-4123

Guylian Artisanal Belgian Chocolates had debuted a fresh package design as well ass a new U.S. website. The new look is specifically geared to American consumers, and d it highlights the iconic Belgium tradition while offering the U.S. customers new and unique ways to indulge, such with i d l h as through h h pairings ii ih gourmet coffee, tea or wine. The signature Belgian chocolate truffle seashells feature a unique blend of West African cocoa beans and are made with 100% cocoa butter. Ingredients: Sugar, hazelnuts, whole milk powder, cocoa butter, chocolate liquor, soya lecithin (an emulsifier), vanillin, an artificial flavor. Cocoa solids: milk chocolate 34% min., white chocolate 25% min. Milk solids: milk chocolate 22% min., white chocolate 30% min. May contain traces of other nuts and glueten. S.R.P.: (2-piece) $0.99-$1.49, (6-piece) $2.99-$3.99, (22-piece) $7.99-$14.99

Sour Lovers

Gimbal’s Fine Candies, S. San Francisco, Calif. www.gimbalscandy.com (800) 344-6225

Made with real fruit juice, the heart-shaped Sour Lovers have twelve deliciously sour, pucker-up, mouth-watering flavors and are high in vitamin C, with 25% of the daily requirement per serving. Ingredients: Sugar, corn syrup, corn starch modified, apple juice cons, centrate, citric acid, malic acid, sodium citrate, natural and artificial flavors, ascorbic acid, color added, red 40, yellow 5, yellow 6, blue 1. S.R.P.: (11-oz. lay-down bag) $2.99 - $3.49; (32-oz. jar) $8.99 - $9.99; (6-oz. z. peg) $1.99 - $2.49; (3-oz. peg) $1

Lemon Meringue Crunch, Double Chocolate Brownie and S’Mores Balance Bars Balance Bar Co., Valhalla, N.Y. www.blanace.com

Balance Bar has introduced a new lemon meringue crunch flavor, which is coated with yogurt and offers a perfect amount of the citrus flavor. The company also has introduced a s’mores flavor, which combines chocolate, marshmallow, and graham cracker flavors to create a healthy spin on the classic campfire treat. In addition, a new double chocolate brownie flavor is a chocolatelover’s dream health bar. Each one has 14 grams of protein and 200 calories. Ingredients: (Lemon meringue crunch) Soy protein nuggets (soy protein isolate, tapioca starch, salt), glucose syrup, protein blend (soy protein isolate, whey protein isolate, calcium caseinate, egg white, enzyme, modified soy protein, partially hydrolyzed milk protein isolate, casein), sugar, fractionated palm kernel and palm oil, fructose, invert sugar, calcium caseinate, oligofructose, nonfat milk, lecithin, maltodextrin, whole wheat flour, whole wheat graham flour, nonfat yogurt powder (cultured nonfat milk), citrus fiber, pectin, citric acid, soybean and palm oil, potassium lactate, salt, dextrose, sodium bicarbonate, carrageenan, molasses, honey, caramel added for color, turmeric oleoresin added for color. S.R.P.: $1.49 For more new products, visit www.retailconfectioner.com. There, you also can subscribe to our free e-newsletter, sweet & healthy, which features a “sweet of the week.” RC6 RETAIL CONFECTIONER June 2011

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Industry TRENDS

Gum, only better The gum and mints sector continues to evolve and emphasize new Áavors that promote health beneÀts. By Crystal Lindell Associate Editor

Gum & Mints (All data for latest 52 weeks ending April 17, 2011)

All gum, including brands not shown

Total (all gum)

-

Top 5 Regular Gums (no sugarless)

Top 5 Sugarless

Top 5 Plain Mints

Dollar Share of Type Chg. Vs. Yr. Ago

Unit Sales (in millions)

$2.7 Billion

-0.21

-

1.952 Billion

Wrigley's Double Mint

73.4

2.94

2.12

82.5

Wrigley's Juicy Fruit

43.9

-1.83

0.77

47.7

Wrigley's Spearmint

34.4

-3.89

0.42

44.8

Wrigley's Winterfresh

33.1

-8.98

-0.05

41.8

Wrigley's Big Red

28.9

-0.62

0.59

33.2

Total, including brands not shown:

381.8

-8.41

-

406.9

Orbit

351

-3.09

-0.69

245.7

Trident

299.1

1.07

-0.03

216.4

Wrigley's 5

296.5

3.06

0.22

178.7

Wrigley's Extra

191.3

0.27

-0.08

141.1

Stride

171.9

-17.32

-1.68

121

$2.3 Billion

1.29

-

1.545 Billion

108.5

8.1

1.51

87.6

91

9.85

1.56

46.1

Altoids

72.1

-2.26

-0.6

37.9

Breathsavers

50.8

6.09

0.5

42.1

Listerine Pocketpaks

33.5

-5.9

-0.58

10.2

Total, including brands not shown:

447.6

1.38

-

289

Total, including brands not shown: Top 5 Breath Fresheners

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

Tic Tac Ice Breakers

Mentos

71

5.22

1.55

77.9

Lifesavers

66

0.41

0

36.4

Private Label

33.5

-3.73

-0.69

27.4

Bob's Sweet Stripes

8.3

12.76

0.43

3.3

Red Bird

7.2

-13.29

-0.55

2.1

Total, including brands not shown:

209

0.41

-

171

From SymphonyIRI Group’s InfoScan® Reviews data for Total U.S. FDMx for the 52 weeks ending April 17, 2011. Note: Data may not equal totals due to rounding. Source: Mintel/based on SymphonyIRI Group InfoScan® Reviews.

RC8 RETAIL CONFECTIONER June 2011

T

ake your ‘gum’ once a day. Save some room for ‘gum.’ And, don’t forget to get a car with ‘gum’ holders. The latest trends in the gum and mint sectors emphasize better-for-you treats, such as gum with B12; and fruity flavors, some of which even are marketed as a dessert replacements. But, if the gum and mints themselves aren’t enough to get your attention, then maybe all the new packaging, such as containers that fit in your cup holders, will grab your eye. Overall, mints and gum seem to remain stuck in consumer’s hearts. Euromonitor International predicts world gum sales will increase to $30.1 billion by 2015, from the $24.2 billion sold in 2010; while world mint sales will increase to $7.4 billion by 2015, up from 2010’s $6.3 billion. And, in the United States, gum sales are predicted to jump to $5.6 billion by 2015 from the $4.6 billion sold in 2010; while mints are expected to increase to $932.8 million by the same year, up from 2010’s $839.1 million.

Better mouth Gone are the days though when gum was made just for blowing bubbles. Now, consumers expect it to do so much more — whiten teeth, provide vitamins, and give you energy. For example, certain varieties of sugarfree Orbit gum now are made with MicroBursts, which the company says delivers a “hydrating sensation” in your mouth. And, the new Orbit White gum “delivers a whitening benefit with a great taste and “just brushed clean feeling.” Wrigley says www.retailconfectioner.com

it helps remove stains and whitens teeth when consumers chew two pieces after meals or drinking wine, soda or other teeth-staining products. “In 2011, the demand for... “better-foryou” and functional options, as well as solution-oriented items will keep the gum and candy categories fresh and exciting,” says Jennifer Jackson-Luth, spokeswoman for Wrigley. It’s not just Wrigley that’s tapping into that trend though. Those who love Kraft’s Stride now can chew on some vitamin B6 and vitamin B12 along with its “ridiculously long-lasting flavor.” The new Stride Spark comes in two flavors — kinetic Mint and Kinetic Fruity — and both have 25% of the daily value of both B vitamins, which are known for helping the body release energy. “Consumers are looking to add oomph into their day-to-day activities wherever they can,” says Gary Osifchin, Stride’s marketing director. “We’ve developed Stride SPARK in direct response to this demand, giving them an easy way to not only help meet their daily requirement of nutrients, but also provide a great-tasting gum with long-lasting flavor.” Meanwhile, the Trident Vitality line, introduced earlier this year, has a Vigorate flavor that tastes like strawberry and citrus and features 10% of your daily value of vitamin C; a Rejuve flavor that blends mint and white tea; and an Awaken flavor, which features peppermint and ginseng.

Fruity flavors Some of the best innovations in the market though are meant to convince consumers that what they’re chewing is anything but healthy.

www.retailconfectioner.com

The most obvious example of this is Wrigley’s Extra Dessert Delights, introduced d in 2010. The first flavors included: mint chocolate chip,, e strawberry shortcake is and key lime pie. This year, apple pie and orange creme pop also were added to the line up. At only 5 calorie per stick, Wrigley hopes they will serve as a realistic alternative to the real desserts they’re inspired by. Fruity flavors in general seem to be making headway in the market. Tic Tac is launching a strawberry-filled flavor, while Wrigley also plans Juicy Fruit Juicy Green, a green-apple raspberry flavor, and Juicy Fruit Sweet Red, a strawberry and cherry flavor combination. “Consumers’ pallets are constantly evolving based on culinary trends,” says Jackson-Luth. “In terms of flavor trends, fruit flavors have been a key contributor to gum and candy growth and Wrigley continues to introduce new flavors and innovations to leverage this trend and delight consumers.” Wrigley-owned Juicy Fruit also launched Juicy Secret in December 2010, a sugar-free flavor that has 50% fewer calories than regular gum, while Juicy Riddle, another sugar-free flavor, is slated to debut in 2011.

Packaging Companies aren’t relying on healthy benefits and new flavors alone though. Innovative packaging options are making it even easier to grab some gum or mints on the go. Wrigley’s Big-E-Pak is a 60-pellet container with a re-closeable opening shaped to sit perfectly in a cup holder. And, in May the company introduced mint-in-a-bottle packaging, which features 85 Lifesavers Mints in a similar container. The 2.7-oz. containers also are designed to fit in a car cup holder, but also look at home on a desk or table top, the company says. Wrigley Life Savers’ also rolled out some new packaging for ‘Wint O Green’ mints in 2010. The flavor now comes in signature rolls. With so many innovations in flavoring and packaging, there’s no doubt gum and mints will continue to be a fresh product for anyone looking to blow a bubble, take some vitamins or skip dessert.

June 2011 RETAIL CONFECTIONER RC9

Guest COLUMN

‘Steal’ some great ideas in Pittsburgh with RCI

R

RC10 RETAIL CONFECTIONER June 2011

2011

RCI 91st Annual Convention & Industry Exposition, Sheraton Station Square, Pittsburgh, Pa., June 20-24.

By Kelly Brinkmann RCI Executive Director CI has been very busy planning our 91st Annual Convention & Industry Expo, which will be held in Pittsburgh this month. This is our largest event each year, and it is packed with opportunities to ‘steal’ ideas from the hundreds of candy makers that will be in attendance. Convention week starts off with two days of our Confectionery Industry Expo, a tradeshow full of industry suppliers, many of which have special deals that are only available at the show. Attendees will have the opportunity to mingle with each other as well as the exhibitors at the Welcome Reception and Business Card Exchange. Each attendee will walk away from the reception with dozens of new contacts in hand. Did I mention that the tradeshow is free? That’s right, while confectionery industry credentials are required (your business card will work for that), entrance to the tradeshow is completely free. That’s because RCI is all about idea sharing and connecting candy makers with their suppliers as well as each other. “RCI’s foundation is being the secret to a candy maker’s success and the Industry Expo lines up perfectly with that idea,” says Doug Dressman, vice president of Esther Price Candies Corp. and 2011 Convention Co-chair. “Candy makers from across the

Upcoming RCI Event Dates:

Americas come to the expo each year to meet with suppliers and make their holiday orders. It’s a great opportunity for us as candy manufacturers to meet face to face with the businesses who provide us with our materials.” After the tradeshow, the convention week continues with Candy Clinic, an opportunity for RCI members to showcase some of their great ideas from the past year, and Kettle Talk, a discussion time with a panel of industry experts. New this year, we will have Little Kettle for businesses open less than five years and Big Kettle for businesses open more than five years. Dividing Kettle Talk into two different groups allows our members to ask questions more relevant to their current situation. The last two days of the week are filled with visits to area candy stores. RCI is the only confectionery association to offer these exclusive behind-the-scenes tours of candy stores in combination with a tradeshow. Stores we will be visiting include the following: Dorothy’s Candies; Sarris Candies; Duerr Packaging (an exclusive opportunity to get behind-the-scenes of an industry supplier); Andy’s Candies; Daffin’s Candy; Philadelphia Candies; Rosalind Candy Castle; and Anderson’s Candies. Each of these stores have original ideas to share with tour attendees; we even provide a tour notebook

RCI Fall Regional Institute, Houston & Galveston, Texas, September 20-23, at the InterContinental Houston near the Galleria.

2012

RCI Spring Regional Institute, Jacksonville & St. Augustine, Fla., April 17-20, at the Omni Jacksonville Hotel. RCI 2012 Annual Convention, Location TBA June 11-15. Visit www.retailconfectioners.org for more information.

for you to jot down ideas to implement in your own store while you are there! As you can see, ideas for candy manufacturers, retailers, and suppliers will abound in Pittsburgh, so you won’t want to miss it! RCI is here to help you take your ideas and put them into action. We are going to give you the tools to take these great ideas back to your own business and make them work for you. Won’t you join us in Pittsburgh and “Steal Some Great Ideas”? Up-to-date event information can always be found on our website at retailconfectioners.org (click on ‘upcoming events’). 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.

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Top 5 Sugar Free/Diet Candies (Latest 52 weeks ending April 17, 2011) Brands

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

1. Werthers Original 2. Lifesavers 3. Halls Refresh 4. Private Label 5. Baskin Robbins Total, including brands not shown:

$18.6 $15.5 $10.2 $7.2 $2.7

18.83 1.47 26.78 -9.36 7.76

Dollar Share of Type Chg. Vs. Yr Ago 3.29 -0.27 2.55 -1.27 0.16

$76.08

2.8

-

Unit Sales (in millions)

44.5

9.6 8.4 6.2 6.5 1.8

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.

Starburst full of Glee

Mark Salling, of Glee fame, has teamed up

with The Wrigley Co.’s Starburst brand to launch The Starburst Contradictions Project, which will beneÀt the VH1 Save The Music Foundation. The program, in partnership with the VH1 Save The Music Foundation, celebrates those contrasts and differences that make everyone unique. It’s inspired by Starburst’s inherent product contradiction – the candy is solid, yet juicy like a liquid. “Just like a bad boy with a soft side, contradictions exist in all of us and help make us who we are,” says Mark Sallin, who plays rebel Noah ‘Puck’ Puckerman in the hit TV show about a high school glee club. “Music is my way of celebrating life’s contradictions, which is why I joined The Starburst Contradictions Project.” As part of the project, Starburst is giving a $250,000 donation to the Save the Music Foundation, part of which will beneÀt long-term, instrumental music programs that provide children with equal access to music education. Fans will be able to get involved by sharing their own personal contradictions

on Starburst’s Facebook page, http://www.facebook.com/Starburst.

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.tictacusa.com

RC12 RETAIL CONFECTIONER June 2011

Pringles rock!

www.cadbury.co.uk/home

There’s now one more reason for consumers to love the Pringles can. The company, which makes stacked potato crips, will be giving away free speaker devices that Àt on top of any Pringles can. The add-on can amplify sound when attached to an MP3 or similar music device, the company says. Now through October 31 consumers can send in the original receipt from any four Super Stack cans to receive the speaker device by mail. “Pringles is about unexpected fun and good times,” says Kristin Herrmann-Ratz, Pringles Brand Manager. “The new Pringles’ speaker is just one more way to make good times even better wherever you are.” Pringles crisps are available at U.S. mass, grocery, club, dollar and drug retailers. Specially marked Pringles speaker design cans are now available in original, cheddar cheese, and sour cream and onion Áavors. All Super Stack Áavor purchases qualify to receive speakers. For more information, visit www.Pringles.com.

www.retailconfectioner.com

Ingredient

TECH NOLOGY

Economies of starch Even as the economy recovers, confectioners still grapple with cost containment. Starches deliver not only savings, but variety, functionality and a “clean” label.

F

or the longest time, the confectionery industry’s carried a “recession-proof” label. The most recent Great Recession proved to be a real test for even the most secure industries. Although the confectionery industry survived fairly unscathed, no one would say it was a recession-proof period during the past 18 months. Rather, recession-resistant was the verbiage most bandied about. As many professionals within the industry can attest, squeezing savings from day-to-day operations was the norm. Many capital investments were postponed. Today, the climate’s changed for the better. Nevertheless, many of the cost-saving directives instituted during those recession-resistant times have remained in place. As far as ingredients

are concerned, starches have and continue to play a major role in reducing confectionery formulation costs. As Joe Eisley, senior food technologist for Corn Products International/National Starch, points out, “Irrespective of an improving economy, confectionery manufacturers are always looking to reduce costs because of traditionally slim margins. Two expensive workhorse ingredients in the industry – gelatin and gum Arabic – can often be replaced with selected specialty starches at lower costs and with less volatility of supply.” Pashen Black, spokeswoman for Tate & Lyle, another major starch supplier, concurs. “We are seeing more new product innovation as the economy has improved,” she says. “However, with rising commodity costs, the focus on cost

Photo courtesy of Avebe. 29 CANDY INDUSTRY June 2011

Photo courtesy of Cargill. containment still exists, so customers are creating products that contain starches for cost-saving purposes. Low temperature cook-up and quick setting starches provide savings in energy costs for jelly candies and gelled confections.” Providing cost savings aren’t starches’ only claim to fame, though. There are other benefits, such as functionality, Eisely says “In general, starch is easier to work with than gelatin because you don’t have to prehydrate it, and there are no odor or foaming issues,” he says. “Gelatin candies need to be processed at relatively lower temperatures to avoid scorching/ browning or degradation issues, and they may have extended stoving times because they have to be kept at a relatively low temperature in order to set properly,” Eisley continues. “Starches www.candyindustry.com

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Ingredient Technology

Photo courtesy of Tate & Lyle.

can be stoved at higher temperatures and generally have wider operating windows with respect to cooking and depositing.” Moreover, in regions with warmer climates, starches can be used to create jelly or gummy candies with higher re-melt temperatures compared to gelatin alone, he adds.

Glitz as well Functional and less expensive – what more could a candy technologist ask for from an ingredient? A little glitz, some eye-candy trendiness, perhaps. Mind you, starches can “put on the Ritz” as well as circulate in the most au couture circles. “There is a demand for premium products,” Black says. “It depends on the application, but starches are commonly used in premium brands and even nostalgic positioned products.” She cites Tate & Lyle’s MIRA-THIK 468 and MIRA-GEL 463, granular cold water swelling starches, which provide a smooth and creamy texture in finished products. Then there’s the “clean label” appeal. Jeff Billig, director of NA Confectionery Markets for Corn 31 CANDY INDUSTRY June 2011

Products International/National Starch, points out that the demand for natural/clean label ingredients, which has its origins primarily in selected premium and gourmet market, is fueling reformulations with starches. “In most confections, you need a modified starch to achieve a thin boiling viscosity to properly dispense the confection into a mould,” he explains. “In rope candies and licorice, where a thin viscosity is not necessarily required, our functional native starches can replace modified starches for a natural or clean label.” There’s also a small but growing niche involving vegan confections, particularly as globalization continues to have an impact on confectionery companies operating and exporting to mature and emerging markets. Thus, as Black notes, starch and gum suppliers are often “challenged to match up the functionality of gelatin for a vegetarian claim in vegan jellies and gummies. “Gelatin provides thin boiling viscosity during cooking process and it delivers elasticity and clarity to the finished product,” she says. “A thin boiling starch may also be combined with pectin and gums to achieve desired texture. Tate & Lyle’s THINGUM

300 works well in combination with carrageenan to deliver clarity and elasticity in a gelatin-free jelly candies.” Potato starches can also address the challenge, Billig says. “Using specialty potato starches, confections manufacturers can realize large savings over conventional gelatin and substantial cost savings over kosher gelatin,” he says. “The textures are very close to those attained with gelatin, because potato has a very clean non-masking flavor and excellent clarity and elasticity.” So what other uses can starches play in confections? We’re seeing a big push to remove many allergens – such as wheat, egg, and soy – from confections,” says Eisley. “We’re exploring the application of our very successful baking industry wheat flour replacement products into confections.” One of the hurdles starch suppliers face is the perception that starches, specifically modified corn starches, work mainly in products like gum drops and orange slices, which provide traditionally short textures and opaque appearances of those types of candies, he says. “We’re trying to overcome that impression and demonstrate that specialty starches, especially potatobased ones, can produce a wide range of differentiated textures with improved clarity,” Eisley asserts. Ongoing developments are also continuing in cold process technology, which is used in several industries and does offer process and product quality benefits, Black adds. “Cold process technology employs functionality of instant starches to develop textures ranging from soft and chewy to hard and firm,” she explains. “With cold or low temperature processing, heat sensitive nutrients and flavors are retained in the finished products. Cold process technology probably offers the most benefit to companies that are looking at doing things differently than the past and can allow a candy manufacturer to get into a product category with a much smaller capital investment.” Hard to get away from starches and cost savings, isn’t it. But then, that’s probably not a bad thing. www.candyindustry.com

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AD INDEX ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17,39 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com AM Todd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.amtodd.com American Licorice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 . . . . . . . . . . . . . . . . . . . . .www.americanlicorice.com Blommer Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.blommer.com Buhler AG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 . . . . . . . . . . . . . . . . . . . . . . . . . www.buhlergroup.com Cafosa Gum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.cafosa.com Dumoulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.dumoulin.fr Grower Direct Nut Company . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . . . . . . . . . . . . . . . . . . . .www.grower-direct.com Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . . . 24 . . . . . . . . . . . . . . . . . . . . www.hilliardschocolate.com Jelly Belly Candy Co.. . . . . . . . . . . . . . . . . . . . . . . . . . . RC3 . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.jellybelly.com Just Born . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.justborn.com New England Confectionary Co. . . . . . . . . . . . . . . . . RC11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.necco.com Pack Expo International. . . . . . . . . . . . . . . . . . . . . . . . . . 27 . . . . . . . . . . . . . . . . . . . . www.packexpo.com/candy Petzholdt Heidenauer. . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 . . . . . . . . . . . . . . . . . . www.petzholdt-heidenauer.de Russell Stover Candies . . . . . . . . . . . . . . . . . . . . . . . . . RC13 . . . . . . . . . . . . . . . . . . . . . . . . . www.russellstover.com Sensient Colors, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 . . . . . . . . . . . . . . . . . . . www.sensientfoodcolors.com Sollich North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.sollich.com Tic Tac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.ferrero.com Union Confectionery Machinery Company . . . . . . . . . 19 . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.com Wilbur Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . . . . . . . . . . . . . . . . . . . . . www.wilburchocolate.com Wire Belt of America. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.wirebelt.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) POSTAL AND EMAIL LIST RENTAL For postal and email list information, please contact Kevin Collopy at 800-223-2194 x684 or e-mail him at [email protected]; or contact Michael Costantino at 800-409-4443 x748 or e-mail him at [email protected]

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

BNP Media II, L.L.C 155 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]

33 CANDY INDUSTRY June 2011

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LATEST PROJECTS • Modi¿ed 1997 Pactec EU7 to wrap 38mm Diameter piece • Designed, Fabricated change parts and installed on 1977 Sapal Bi-e, completed in 3 weeks, from 30mm square x 4.5mm tall to 40mm square x 18.5mm tall

CALL SCOTT SWISHER • 614-607-0295 [email protected] See my latest projects and services at www.candymachineconsulting.com

AUCTION Due to a merger with another company we have an excess amount of chocolate and bakery equipment. • 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: JULY/AUGUST Location: NORTHEAST OHIO

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

WANTED TO BUY

INGREDIENTS

WE BUY CANDY, FOOD & BEVERAGE

CLOSEOUTS

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

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Contact Diana Rotman at 847-405-4116 or [email protected] w w w.can d y i n d u s t ry. c o m 35 CANDY INDUSTRY June 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] 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 Advertise in the Network • Creamy fudge mix inClassified 11 lb batchescan be rolled on a marble and beat by hand or mixer Call water. Diana Rotman at 847-405-4116 - just add No refrigeration necessary. or [email protected] Phone

Email

252- 966-2200

[email protected]

Visit candyindustry.com - for more classified ads online.

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June 2011 CANDY INDUSTRY 36

CANDY WRAPPER Solving chocolate and other mysteries In between producing chocolates at a family-owned shop in Richmond Hill, Ga., D.R. Willis Ànds time to pursue another passion, Àction writing.

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ack in 1983 — at 25 years old and not having the foggiest idea what the difference was between real chocolate and confectionery coating — D.R. Willis opened up a very small chocolate shop in northern New Jersey. There, he slowly learned the art and mystery of the chocolate, including how to temper chocolate… real chocolate that is. A few years later, during the summer months and in-between customers, Willis began to write science fiction short stories for his mother who loved to read, but who had gone legally blind from diabetes. “I would read these stories to entertain her,” Willis says. “This is when I learned that I loved to write as much I loved the reaction of customers when they walked into my shop and smelled the delicious chocolate aroma.” In 2008, Willis, his wife, daughter, in-laws and aunt moved to Georgia. At dinner, a little over six months ago, the group nonchalantly discussed opening up a chocolate store in their new home town of Richmond Hill, since the closest chocolate store was more than thirty minutes away in Savannah, Ga. “I’m not sure which one of us started the conversation, but I’m sure glad he or she did!” Willis says. So, All Things Chocolate and More in Richmond Hill was born. As the chocolatier explains, “With my chocolate experience, my father-in law’s sales experience, my wife’s ability for crafts and decorating, my ten-year-old’s enthusi37 CANDY INDUSTRY June 2011

asm, our aunt’s computer skills and last but not least, my mother-in-law’s ability to turn any dessert recipe into a mouth-watering experience…we were off and running.” Willis now juggles his writing with turning chocolate into a variety of shapes while his mother-in-law creates “arguably the best pralines in the South.” As the author of Lonely Deceptions (Willis’ first novel), sums up, “It is no mystery that we have a very sweet life together.” What did you think you would be when you grew up? I had a cousin I admired and he was an accountant. Therefore, I remember wanting to grow up and becoming an accountant just like him. Name one of your favorite movies. “Enchanted,” (I love Disney). Anything science fiction and anything with Abbott and Costello. Describe your perfect dream vacation. Anywhere, as long as my family is with me and I get to watch the smiles on my wife’s and daughter’s faces. What book are you currently reading? Between making chocolate and writing my next book, I don’t get much chance to read. However, Stephen King and Sydney Sheldon are my favorite authors. Aside from a family member, whom would you most want to be stranded

D.R. Willis, who runs a chocolate shop in Richmond Hill, Ga., recently published his Àrst novel, Lonely Deceptions.

with on a deserted island? Leonardo Da Vinci. I love art and would like to ask him who Mona Lisa really is and, of course, what his favorite chocolate is. Besides, he would probably invent a way to get us off the island. What is your pet peeve? I dislike being late and I dislike waiting for people who are late. I’d give anything to meet: Justin Beiber, so I can get his autograph for my ten-year-old daughter who is in love with him. The best piece of advice I’ve received: From my mom when she said “Son, I’m really enjoying these stories… you should pursue writing.” What excites you most about your job? Two things really. Watching the smiles on a new customer’s face when they walk into the store seeing and smelling the chocolate all around them. Taking the clips off a third chocolate mould to find out it is not broken. www.candyindustry.com

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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. Products like our Rainbow™ compound wafers, available in colors ranging from orange to orchid, 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

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