6 RECYCLABLE
Kwik Lok Is The Bag Closure Of Choice When It Comes To Function, The Environment And Consumer Convenience! Environment The Kwik Lok Bag Closure is designed to be reused and RECYCLED. The closure has earned a recyclable symbol of 6, making Kwik Lok a truly recyclable closure. Other closures, such as wire surrounded by paper or plastic, or polyvinyl and polypropylene tape with paper between the two ends, cannot be recycled. Wire and tape closures are typically thrown into the garbage each and every time, seldom ever reused. During our extruding process, no processed water is used or expelled into our city’s sewer system. Kwik Lok cools its extruders within a closed loop cooling system. Our new enhanced filtration system prohibits nearly all particulates from being expelled into the air. Kwik Lok is actively seeking to reduce our electrical demands by inventing and installing new, efficient closure manufacturing machinery. No hardeners or additives are added to our plastic. Newly developed additives such as PLA (Polyactide Acid), Polystarch or others are not used. Such additives, while claiming to make plastic degradable, present a couple of problems. (1) Recycling of products made with additives is problematic. The Biodegradable Products Institute concurs, “The recycling of plastic products made with these types of additives is poor, the plastic products have to end up in the landfill ... they cannot be recycled in their original form.” (2) The use of these additives creates methane gas which is 20 times more potent than carbon dioxide emissions! Every landfill has a different content, be it wet or dry, compost, or general waste, mixed with or without moisture and oxygen. Thus the process of degrading is highly dependent upon each landfill’s composition. Should the Kwik Lok closure be tossed into the garbage, its degradation process began at the moment the closure plastic left the extruder since no inhibitors or additives were added to the Kwik Lok. When you compare the choices, Kwik Lok, wire or tape ... Kwik Lok is the logical answer to your bag closing requirements.
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Production Technology Continued from page 76
Another challenge is the change in how management carries out their track-andtrace operations. “First, there is the conversion from a paper and pencil system to a computerbased solution, which is hard for many of
the employees in the warehouse,” Braun says. “The second big change is moving from a knowledge-based situation, where certain individuals in the warehouse ‘call the shots’ to a situation where everybody needs to follow standard operation proce-
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Snack Food & Wholesale Bakery - May 2011
dures. This is always hardest on those who are used to being the individuals responsible to get the products out in a timely fashion,” Braun says. Pcdata overcomes this obstacle by providing thorough training. During the initial startup of the system, for example, Braun says pcdata ensures that everyone from the team is present and that operators/managers are available for questions. “Everyone from the supplier, the team in the warehouse and the local site management must be on the same page in order to ensure a successful project,” he says. For a WMS that targets bakeries only, timing can be a major challenge. “For bakery goods to be delivered with maximum freshness, the bulk of baking and order-picking operations must take place at night, with a narrow production envelope with inflexible timelines,” Kiiski says. “This requirement has traditionally given bakeries the problem of finding sufficient reliable staff to pick their orders during the night-shift hours. Add to this the high staff turnover resulting from the repetitive nature of the work and heavy lifting involved, and it’s easy to see why automation is an attractive alternative to manual systems.” Cimcorp’s MultiPick resolves this dilemma, thanks to its rapid handling of perishable products. “MultiPick takes care of the entire material flow after production right up to the shipping dock, with its ultra high-density storage ensuring the buffer capability required to balance continuous production with specific delivery windows,” Kiiski adds. Regardless of the challenges, the future for warehouse and distribution logistics holds strong as customers become more aware of its time-saving capabilities. “A distribution system is not only a tool for saving money, but will be a more and more an important management system,” Schlag says. “The bottleneck of bakeries is usually the dispatching/distribution. Eliminating this issue, along with track and trace is the core target of distribution systems in the future.” Now, that’s lightening the load. SF&WB
1/20/09 11:46:19 AM
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Supplier Standpoint
California Almonds Deliver Natural, Wholesome Benefits
C
onsumers all over the world enjoy California almonds as a natural, wholesome and quality snack and ingredient. Almonds are available in more processed forms than almost any other nut, which, combined with their irresistible crunch and flavor, makes them easy to incorporate into any consumer packaged application. In fact, according to the 2010 Mintel Global New Products Database (GNPD), almonds were the leading nut used in new food products worldwide for the third year in a row. Additionally, the total growth of new almond products from 2009 to 2010 (up 5%) outpaced new food product introductions in general (up 3%), the GNPD survey says.
Consumer demand In North America, it’s evident that consumers enjoy almonds. For the second year in a row, in 2010, consumers ranked almonds as the most essential and irreplaceable nut, and the nut that consumers reported eating most, according to a North American Consumer Attitudes, Awareness and Usage Report, Sterling-Rice Group, 2010. For consumers looking for snacks to help with weight management, almonds add nutritional benefits, increased satiety and a crunch that’s hard to beat. It’s no wonder consumer demand continues to rise. When asked why they choose almonds, consumers rank “tastes better” as second only to “more nutritious” as the top reason for selection, so food professionals can be confident that including almonds will add value consumer appeal to any product.
Breakfast Almonds are also a natural fit at breakfast and are considered by North American consumers to be the nut that best fits with breakfast foods versus other nuts, says a Breakfast Outlook Report, Sterling-Rice Group, 2009. Almonds lead top-of-mind awareness as a nut associated with breakfast cereal, as 58% of North Americans think of almonds first when they think of nuts in cereal, states a North American Consumer Attitudes, Awareness and Usage Report, Sterling-Rice Group, 2010. Al-
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monds also outscore other nuts on two key attributes consumers say they are looking for when choosing breakfast products—“is tasty and nutritious” and “fills me up until lunch.” These attributes are considered even more important than ease of preparation, indicating that consumers are willing to take the time to enjoy wholesome breakfast products, which is backed by a Breakfast Outlook Report, Sterling-Rice Group, 2009.
Almonds and chocolate The number of annual new chocolate product introductions worldwide more than doubled in the last decade (from 1,313 in 2001 to 5,296 in 2010), according to Mintel GNPD. Additionally, new products with nuts accounted for approximately one quarter of all chocolate product introductions, more than one third of which included almonds.
What’s more, more than two-thirds of consumers (69%) worldwide believe nutrition is important when choosing chocolate products, and survey respondents felt that chocolate with almonds was “more nutritious” (75%), “tastier” (74%) and “crunchier” (73%) than chocolate without almonds, according to a Global Chocolate Study, Sterling-Rice Group for the Almond Board of California, 2010. “Consumers are looking for products that combine great taste with a nutritious boost,” says Stacey Humble, senior director, global marketing for Almond Board of California (ABC), Modesto, Calif. “Almonds are recognized as both wholesome and delicious, so it’s easy to understand why consumers want to see more almonds. A true powerhouse ingredient, almonds combine flavor, crunch and global appeal with nutritional benefits.”
Nutritious allure of California almonds Almonds provide delicious crunch, unrivaled flavor and a host of nutrients. In fact, a 1-oz. handful of almonds (about 23) provides protein (6 g.), fiber (3.5 g.) and magnesium (76 mg.) and is an excellent source of vitamin E (7.4 mg.). A single ounce of almonds also offers potassium (200 mg.), calcium (75 mg.) and iron (1.1 mg.). Lastly, with only 1 g. of saturated fat and 13 g. unsaturated “good” fat, they are always cholesterol free. Almonds are even considered a good fit with many popular weight-loss plans such as Weight Watchers, the Mediterranean Diet and the South Beach Diet. They offer key benefits, namely satiety, fewer calories for more nutrients, crunch and undeniable tasty flavor. Clearly, California almonds can add so much to any application. ABC promotes almonds through its research-based approach to all aspects of marketing, farming and production on behalf of the more than 6,000 California almond growers and processors who produce approximately 80% of the world’s almonds, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, Calif., ABC is a non-profit organization that administers a growerenacted Federal Marketing Order under the supervision of the United States Department of Agriculture, Washington, D.C.
Health claims Good news about good fat—U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28 g.) has 13 g. of unsaturated fat and only 1 g. of saturated fat. Scientific evidence suggests but does not prove that eating 1.5 oz. per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Editor’s Note: Almond Board of California, Modesto, Calif., provided information for this article. For more information, including its nutritional brochure and technical kit, go to www.almondboard.com.
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Snack Food Today Snack Flavors Reach Higher Altitudes For some snack manufacturers, there’s no such thing as reaching the glass ceiling. That’s because there’s always room for bigger, better and bolder product varieties. Take, for instance, Open Pit barbeque- and Vlasic dill pickle-flavored potato chips from Snyder of Berlin, Berlin, Pa. The Open Pit barbecue variety captures the authentic flavor in every bottle of Open Pit barbeque sauce, while Vlasic dill pickle delivers that signature pickle taste in a crispy, crunchy format. They sell regionally for a suggested retail price of $3.49 for a 9.5-oz. bag. For a limited time only, COMBOS baked snacks now come in a Buffalo Blue Cheese Pretzel
Larger Portions Increase Consumption in Young Children Snacks served in large portions increased the amount consumed by preschool-aged children, according to a recent study from The University of Tennessee, Knoxville, Tenn., and published in the Journal of the American Dietetic Association. “What makes this current study significant is that it looks at snacks specifically,” says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. “Since young children consume a large amount of energy from snacks, it’s important to look at the relationship that snack portion size and energy density have on energy intake in this age group. With childhood obesity on the rise, parents and educators need to be thoughtful about the types of snacks they provide.” This is one of the first studies conducted on children with snacks. Previous studies reviewed entrees, but found energy intake to be substantially affected by energy density, not portion size.
ConAgra Unveils New Bag-to-Bowl Design for Orville Redenbacher’s Popcorn ConAgra Foods, Omaha, Neb., launched The Pop Up Bowl, a new bag-to-bowl design for its Orville Redenbacher’s brand popcorn that pops into a ready-to-serve, free-standing bowl filled with popcorn. The Pop Up Bowl cooks on its side and features a transparent top, allowing consumers to watch their popcorn pop and see when it’s ready. It retails for $2.99 for a 3-pack and $4.49 for a 6-pack and is available at grocery and mass retailers nationwide.
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version. Produced by MARS Chocolate North America, Hackettstown, N.J., this cheesy, crunchy, oven-baked snack is made with real cheese and blends a spicy chicken wing flavor with creamy, tangy blue cheese. It sells nationally for a suggested retail price of $1.99-2.29 for a 7-oz. bag. “At MARS, we are always looking for new flavors that provide a ‘substantial’ snack to satisfy consumers,” says Craig Hall, general manager of ice cream and substantial snacks. “Buffalo wings are very popular with consumers, and the pretzel category is growing, so it made sense to ‘combo’ these flavors into another great savory baked snack.”
Chip Makers Celebrate Milestone Anniversaries UTZ Snack Foods, Hanover, Pa., celebrates its 90th anniversary by introducing commemorative 90cent bags. “We’re hoping to spur some interest, let people know we’re here and still successful,” says Tom Dempsey, president. “We very much appreciate the support customers and retailers have given us here in central Pennsylvania.” Consumers are also invited to take a free tour of the plant and learn about the history of the company and see how a potato is transformed into a potato chip. Meanwhile, Herr Foods, Inc., Nottingham, Pa., rejoices 65 years of producing a variety of snack items, including potato chips, pretzels, tortilla chips, pork rinds and cheese curls. “Businesses come and go, you know,” says James (Jim) Stauffer Herr, founder. “But I think we can just keep going and get bigger. I’m expecting that we’ll continue to do well.”
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Live From the Production Floor ew to Snack Food & Wholesale Bakery’s website is “Live From the Production Floor,” an online photo gallery of plant shots from tours of bakeries and snack manufacturing plants. Go behind the scenes and check out never-before-seen images from inside the facilities of previously featured companies, such as Shearer’s Foods, Inc., Snack Food & Wholesale Bakery’s 2011 Snack Manufacturer of the Year, February 2011, as well as Gabby’s Bagels, Inc. and Highland Baking Co., both covered in our March and April 2011 issues, respectively. While on our site, go to our “White Papers” section to get detailed reports on distribution centers, moulders, baker’s
N
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yeast or learn how to improve production efficiency. Feel free to send us your white paper to publish as well. Also, we encourage you to become a fan of Snack Food & Wholesale Bakery through Facebook, www.facebook.com/ snackandbakery, or follow us on Twitter, www.twitter.com/ SFWB, to get the latest in news items, new products, equipment developments and ingredient solutions pertaining to the snack and bakery markets. Meanwhile, log on to our site and subscribe to receive our free monthly magazine and our free weekly e-newsletter, Operations Weekly.
To advertise in Snack Food & Wholesale Bakery, on our website or in Operations Weekly, please contact Jeff Heath at
[email protected] or Barb Szatko at
[email protected].
May 2011 - Snack Food & Wholesale Bakery
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A Practical Event for Product Developers Prepared Foods’ R&D APPLICATIONS SEMINAR is a 2 day, practical “how to” applications-oriented event dedicated to further educating the food & beverage industry’s formulators on specific application challenges.
TUESDAY AGENDA • August 2, 2011 7:30-8:30 am
BREAKFAST BUFFET
8:30-9:10 am
KEYNOTE ADDRESS: The Making of Soaring Successes and Cheerless Failures in Products for Health Flavors & Colors
9:15-9:55 am
The Power of Natural Colors Sensient Color Group
Product Development Advances
Healthful Foods & Beverages
Kosher 101 Orthodox Union
Great Science Meets Great Taste: A New Revolutionary Approach to Improve the Taste of ReducedCalorie Beverages Cargill
10-10:25 am
Emerging Ingredients
Beverages & Prepared Foods
Alert Serenity PL Thomas
TTB Regulations and their Impact on Formulating Alcoholic Beverages with Flavors Comax Flavors
REFRESHMENT BREAK Applications Lab A: Join the Texture Revolution! Designing Sauce Texture - TIC Gums
10:30-11:45 am Applications Lab B: Improving Better-For-You Products with Dairy Flavors - Edlong Dairy Flavors
11:50 am-12:30 pm
Flavors & Colors
Product Development Advances
Healthful Foods & Beverages
Emerging Ingredients
Measuring the Color of Food Konica Minolta
Integrated Workfl ow with Product Development Software Advanced Software Designs
Polyphenol Fortification for Functional Food Applications: Challenges and Opportunities Verdure Sciences Group
Whey-derived Ingredients with Improved Functional Characteristics Glanbia Nutritionals
12:30-1:30 pm
Beverages & Prepared Foods
LUNCH BREAK Applications Lab A: Tree Top
1:30-2:45 pm Applications Lab B: Health & Wellness Additives for Frozen Beverages - Sargento Food Ingredients
2:50-3:30 pm
3:35-5 pm
Ingredient Systems for Weight Management
Product Development Advances
Stevia: The Natural and Zero Calorie Alternative to Sugar Jungbunzlauer
Ingredient Selection: How Nutrition Trends and Food Policy Shape Ingredient Decisions The Cherry Marketing Institute
Healthful Foods & Beverages
Emerging Ingredients
Flaxseed - Health and Functionality Flax Council of Canada
Beverages & Prepared Foods Emulsion Technology with Functional Milk Proteins - Improving Product through Natural Sources Arla Foods Ingredients Group
R&D Applications Seminar Chicago Expo & Happy Hour
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2011 SPONSORS
KEYNOTE SPEAKERS The Making of Soaring Successes and Cheerless Failures in Products for Health
Food, Flavor, & Beverage Future Trends: Authenticity, Risk and Experimentation Take the Lead
Speaker: Bob Jones, Principal, Scientia Advisors LLC From years of experience within the food industry, Jones will explore factors that have made the difference between products that soared and those that became cheerless failures. He will explore ways to use these insights in the development of wellness products that will succeed in the marketplace.
Speaker: Suzy Badaracco, Toxicologist, Chef, Registered Dietitian, Culinary Tides, Inc. Understand the issues and elements pertaining to elements influencing food, flavor and beverage trends. Participants will be able to predict the opportunities and pathways for making flavor, and beverage products successful in the marketplace.
WEDNESDAY AGENDA • August 3, 2011 7:30-8:30 am
BREAKFAST BUFFET
8:30-9:10 am
KEYNOTE ADDRESS: Food, Flavor, & Beverage Future Trends: Authenticity, Risk and Experimentation Take The Lead Baked Goods
9:15-9:55 am
Oat Fiber = Benefits & Application J. Rettenmaier USA LLP
Healthful Foods & Beverages
Product Development Advances
Confections
Starches, Gums & Fiber
Technomic
Regulatory Trends in the Food and Beverage Industry Advanced Software Designs
Formulation, Manufacture, and Use of Confectionery Coatings Clasen Quality Coatings
Use of Functional Native Starches National Starch Food Innovation
10-10:25 am
REFRESHMENT BREAK Applications Lab A: Diana Naturals
10:30-11:45 am Applications Lab B: TBD 11:50 am-1 pm
LUNCH BREAK Baked Goods
Healthful Foods & Beverages
Product Development Advances
Confections
Starches, Gums & Fiber
Caramel with Improved Nutrition and Machinability Roquette America Inc.
Formulating with Multifunctional Ingredients for Better Consumer Product Performance Z Trim Multifunctional Ingredients
1-1:40 pm
MALTS - Field To Table Malt Products Corporation
Barley – A Super Grain for Even Healthier Whole Grain Foods ConAgra Mills
The Case For Social Media and What R&D Professionals Need To Know CMG Media Group International
1:45-2:25 pm
Trancending Trans Fats: An Innovative Approach To Reducing Saturated Fats Caravan Ingredients
Making Dairy Products Healthier to Provide Greater Consumer Appeal in the Marketplace BASF Nutrition Ingredients
Thermal Processing Of New Age Beverages MicroThermics Inc.
Yogurt Texture National Starch Food Innovation
2:30-3:10 pm
Formulating With Soy-Based Egg Replacers Natural Products Inc.
Hydrocolloids: Formulating for Weight Management Ashland Aqualon Functional Ingredients
Pea Fiber- A New Option for Fiber Enrichment SunOpta Ingredients
REGISTER TODAY!
Register by May 13 and you could win an iPad! www.PreparedFoods.com/rd
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