Candy Industry April 2011

New Alice SH Compact “ – for highest dough performance”

New SuperNova Energy “World’s first green chocolate temper”

Aasted ApS Bygmarken 7-17 DK-3520 Farum T: +45 4434 8000 F: +45 4434 8080 [email protected] www.aasted.eu

New NIELSEN Cooling tunnel ”- with optimized sanitary design”

Contents April 2011

Kristine Collins

Bernard Pacyniak

Associate Editor 847.405.4050 [email protected]

Grace Weitz

Editorial Intern 847.405.4077 [email protected]

COVER STORY Kristine Collins

MANUFACTURER PROFILE

14

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]

SHOW COVERAGE: ISM, UPAKOVKA Sarah Zagacki

26 Upakovka, Russia’s leading trade fair, attracted some 20,000 trade visitors from Russia and the neighboring countries. ALSO IN

THIS ISSUE ...

RC2

RC4

RC8

Sweet Talk

Associate Editor Crystal Lindell ponders the possibility of pay-by-phone technologies in the retail environment.

New Products

Kashi TLC Cherry Vanilla Cereal Bars, Angell bars, Tangy Zangy Twist Sticks, Coco Preggers, Pop Rocks Grape and Eli’s Earth Bars are among this month’s featured introductions.

Industry Trends: Hard Candies

ADVERTISING North American Sales 847.224.8944 [email protected]

Dee WakeÀeld

Jennifer Allen

20 The 41st International Sweets & Biscuits Fair in Cologne looks to comfort anxious consumers with a broad assortment of whimsy and well-being.

EDITORIAL Editor-In-Chief 847.405.4004 [email protected]

Crystal Lindell

Volume 176, Number 4

14 TUNNOCK’S TEACAKES Scotland’s confectionery treasure, Tunnock Ltd., continues to deliver a unique range of traditional treats efÀciently thanks to multimillion-dollar investments in automation and technology.

Publisher 847.224.8944 [email protected]

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

RC8

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

Postal List Rental E-mail List Rental

LIST RENTAL Kevin Collopy, 845.731.2684 x 684 [email protected] Shawn Kingston, 800.409.4443 x 828 [email protected]

New Áavors, niche markets drive innovations.

RC10 Cover Story: Customers don’t want to

go anywhere else

Using a blend of an old-fashioned family atmosphere and the latest technology, Rutter’s Farm Stores lure customers.

For subscription information or service, please contact Customer Service at: Tel. 847.763.9534 or Fax 847.763.9538 or e-mail [email protected] or visit www.candyindustry.com.

RC14 Seasonal Strategies RC 4

Retailers can look to line extensions, proven products for the holidays.

RC15 Bits & Pieces

4 CANDY INDUSTRY April 2011

Printed in USA

www.candyindustry.com

visit us at

orf) K (Dusseld INTERPAC 2011 18th May to th 2 1 from Hall 1-B17

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

IDA-C Chocolate coating and varnishing

AUTOMATIC CHOCOLATE COATING INSTALLATION: THE PERFECT COMBINATION OF DESIGN AND KNOW-HOW FOR THE BEST QUALITY PRODUCTS IMPROVED PRODUCTIVITY, FLEXIBILITY AND CONSISTANCY WITH LOWER LABOUR AND ENERGY COSTS

Contents

RC 4

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

8

Great Scot! It’s a Tunnock’s Teacake

Editor Bernie Pacyniak gets to know the man behind Tunnock’s Teacake a “wee bit” better.

CI 70

NEWS & ANALYSIS

10

Sustainable effort reason behind Mars’ ACE award

Plus: Caotech, Carle & Montanari and Probat form cocoa partnership; Royal Designation for Duyvis Wiener B.V.

74

International Supplier Spotlight: Aasted

76

Supplier Spotlight: Wireless Belting Company of America

SPECIAL REPORT

48

interpack Preferred Suppliers Guide

As the final preparations for this year’s interpack show in Dusseldorf come to a close, the excitement begins to mount for attendees and exhibitors. From May 12 – 18, interpack will present packaging and processing solutions for confectionery, snack and bakery manufacturers.

INGREDIENT TECHNOLOGY

70

Natural Colors

As the European natural colors’ market spills over into the U.S., this specialized sector continues to grow.

CANDY WRAPPER

82

Aunt Sophia’s legacy lives on

At Spokane, Wash.-based Bruttles, owner Carol Measel continues her Aunt Sophia’s special “soft” peanut brittle tradition alongside other special treats.

CI 82

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

www.mondomix.nl 6 CANDY INDUSTRY April 2011

www.candyindustry.com

Interpack May 12 – 18, 2011 Messe Düsseldorf, Germany Visit us in hall 6, booth B09-C58 We look forward to seeing you!

Production and packaging lines from Bosch achieve the agreed performance. Day after day. Year after year. High speed and low material use reduce your costs per piece and improve your equipment efficiency. Experienced employees with extensive know-how guarantee professional service worldwide. Learn more at www.boschpackaging.com

schwarzspringer

Produced and packaged as promised. Bosch.

Opening SHOTS

Great Scot! It’s a Tunnock’s Teacake! By Bernie Pacyniak

Y

ou can’t help but like Boyd Tunnock. Mind you, you might not understand him when he gets that Scottish brogue going, but it’s nearly impossible not to enjoy his company nor recognize his achievements. But then, what’s not to like about a man that’s responsible for producing Tunnock’s Teacakes, a delicate combination of Italian meringue, biscuit and chocolate. (Of course, those Tunnock Snowballs, Caramel Wafers and Caramel Logs are wonderful as well!) It’s also hard not to be impressed with someone who long ago figured out that midsized doesn’t mean you have to think or act smaller than you are. For the past 15 plus years, Boyd has — as he states in this month’s cover story — kept the Tunnock Ltd. factory “up to standards” by investing in technology and automation on an annual basis. Be it replating baking plates on Vicars ovens, refurbishing SIG packaging machines or installing a new Schubert pick ‘n place robotic line, Tunnock has not been afraid to take advantage of processing breakthroughs. Last year alone, the company spent nearly $9 million keeping the plant up to standards. At the same time, he’s adamant about maintaining quality, so much so that he’s not timid in retaining traditional techniques to ensure that Old World quality and flavor remain in his products. So if it means holding continuously cooked caramel in a retention kettle for 8 CANDY INDUSTRY March 2011

Boyd Tunnock, managing director of Tunnock Ltd., and Bernie Pacyniak at the Kip Marina, about 40 kilometers northwest of Glasgow. Tunnock’s sail boat, the Lemarac, appears in the background.

about a half hour or so to maximize the flavor, so be it. And if it means purchasing albumen in crystal form from the United States so that the cream in a Teacake holds up better, that’s the way it is. “I like what I make, myself, and what I like, I make,” the 78-year-old Scotsman explains. There’s more to Boyd Tunnock that specialty confections, mind you. The avid sailor — he owns a Moody 38 sailing boat christened Lemarac (caramel spelled backwards) — has helped sponsor many a race on the Clyde (the river that runs through Glasgow and flows toward the west coast of Scotland). He’s also a member of several yachting clubs, contributing both funds and sweets to keep the sailing tradition alive and well in Scotland.

And although he owns a 2010 Ghost Rolls Royce (Tunnock admits it’s an indulgence he inherited from his father, pointing out that if his staff see a Morris Minor sitting outside the factory, it’s time to start worrying), the grandson of founder Thomas Tunnock doesn’t put on any airs. As his son-in-law and the company’s operations/sales director, Fergus Loudon, says, “a more generous and unassuming man you’ll never meet.” Unfortunately, Loudon believes — and I believe Fergus is right on this point — the confectionery industry doesn’t “breed personalities like Boyd Tunnock anymore.” Indeed, in today’s world of quarterly reports and multinational acquisitions, personality pales before PowerPoint presentations. There’s cause to celebrate, however. Tunnock notes that his father worked until he was 86. He plans to surpass that mark, setting his sights on being active and still at work at the ripe wonderful age of 100. Given that the man comes to the plant every morning at 6 a.m., a mere 350 steps away from his home, I wouldn’t wage money against this Scotsman. As the famed Scottish poet Robert Burns (Tunnock happens to be born on the same day Burns was, January 25) writes “From scenes like these old Scotia’s grandeur springs.” Cheers, Boyd! www.candyindustry.com

See us at

Düsseldorf Germany 12. - 18.05.2011 Hall 3 Booth B07 / C08

Ice-hot pleasure TURBOTEMPER

®

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

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

SOLLICH KG · Your Chocolate and Candy Specialist Siemensstraße 17-23 · 32105 Bad Salzuflen · Germany Telephone +49 (52 22) 950 - 0 · Fax +49 (52 22) 950 - 300 E-Mail: [email protected] · www.sollich.com

News

& A N A LY S I S

Sustainable effort reason behind Mars’ACE award

W

hen Mars, Inc. received the U.S. Secretary of State’s 2010 Award for Corporate Excellence (ACE), the recognition acknowledged not only the company’s most recent efforts in improving economic development in Ghana’s cocoa-growing region, but indirectly its long-standing commitment to improving cocoa farmers throughout the world via research, training, investment and personal involvement. The ACE award carries with it a special cachet since it’s an honor for good corporate citizenship that has its origins with American embassies around the world U.S. companies are nominated by chiefs of mission worldwide and the winners are chosen by the Principals’ Award Selection Committee. The Committee, Jeff Morgan, director of global programs for Mars, chaired by the Under Secretary has worked for the past 32 years helping cocoafor Economic, Energy, and growing communities. Agricultural Affairs, includes a representative of the Secretary, the Under Secretary for Global Affairs, the Under Secretary for Public Diplomacy and Public Affairs, In a way, the ACE award simply and various Assistant Secretaries. It also recognizes founder Forrest Mars’ includes senior officials from the U.S. operating philosophy, one that Agency for International Development, emphasizes “mutality of benefits” for all Overseas Private Investment Corporation, stakeholders. As Jeff Morgan, director MCC, and the Department of Commerce. of global programs for Mars, explains, In 2010, Mars was one of three winners he’s been involved in a broad range of (Cisco Systems, Israel, and Deniamatric, corporate cocoa aid programs for the past Guatamala, were the other two) chosen 32 years, personally having been in Brazil, from a record 78 nominations. West Afrrica and Indonesia promoting Donald Teitelbaum, U.S. Ambassador best practices. to Ghana, cited Mars Partnership for Noting that Mars has worked African Cocoa Communities of Tomorrow with several partners in Ghana and (iMPACT) as well as its commitment to elsewhere, such as the Sustainable Tree cocoa sustainability as critical elements in Crop Program, the Gates Foundation Mars capturing the ACE award. and the World Cocoa Foundation, 10 CANDY INDUSTRY April 2011

Morgan emphasizes that the company is focused on taking a more holistic approach to helping communities in cocoagrowing areas. “During the last 20 years, we’ve gained a significant perspective on cocoa farming,” he says. “The most severe problem is that farmers are often getting only 300 to 350 kilos per hectacre, which is way too low to maintain a sustainable operation.” He also points out that many other factors come into play, such as the aging of trees, many of which are 20 to 30 years old, proper pruning techniques, issues with pesticides, and the need for soil fertilization. By educating farmers about better cultivation techniques as well as by improving cocoa stocks, farmers can reach 500 to 600 kilos per hectacre. Morgan believes that 1,000 to 1,200 kilos per hectacre yields are doable. “By better breeding and distribution of better gene types, we can rehabilitate farms,” he says. The mapping of the cocoa genome will go a long way in improving cocoa varieties so that they are disease-resistant, high yielding and flavorable. As Morgan points out, it is truly to everyone’s benefit, from corporation to consumer, from farmer to financier, that cocoa communities reap the benefits from this wonderful crop. It’s the one ace that global cocoa community has to play in keeping its industry vibrant. www.candyindustry.com

Stand no. 3E07, Hall 3

News & Analysis

S U PP LIER NEWS

Caotech, Carle & Montanari and Probat form cocoa partnership

T

hree global leaders in their respective sectors — Caotech, Carle & Montanari and Probat — have established a “preferred partnership” to better service the cocoa processing industry. The three companies, each mastering different steps in cocoa processing, have joined their expertise and competence to provide customers who manufacture cocoa from the bean with turnkey cocoa processing plants. Tailor-made solutions from the partnership are designed for cocoa processors to take advantage of reliable and modern lines at competitive prices. Customers will be able to discuss their projects with any of the three companies. Every step of the process will be managed by these experienced partners providing an integrated solution. The Netherlands-based Caotech, a leading manufacturer of ball mills for processing cocoa, develops, together with its customers, the most efficient production lines for cocoa.

Using Caotech ball mills, producers of cocoa products are able to supply exactly what the market needs, with unit capacities ranging from 1,000 to 6,000 kg/hour. Pre-grinding is done by beater blade mills for cocoa nibs, followed by fine grinding on low-speed ball mills. Headquartered near Milan, Italy, Carle & Montanari is also a world leader in the manufacture of machines, lines and complete turnkey solutions for cocoa processing, chocolate mass preparation and moulding. It supplies complete manufacturing lines through the wrapping and secondary packaging of confectionery products. Carle & Montanari’s cocoa processing equipment includes the PO line of horizontal presses and their ancillary accessories, manufactured in a wide range of versions, with hourly capacity ranging from 450 kg/h up to 1,400 kg/h of cocoa mass. The company also provides and installs complete lines from pressing to cooling and packaging of cocoa liquor, butter and powder. Probat, a global market leader in roasting machines and related equipment for the coffee and food industry, has been successfully active in the field of cocoa processing for years. The German-based company designs, delivers and starts up complete lines for the cocoa industry and specializes in the production of nib roasting machines. With a standard batch capacity of up to eight tons, the

Caotech’s CAO3000 ball mill well-established Probat FRD/C is the largest cocoa nib roaster worldwide. Besides roasting machines, Probat offers complete processing line solutions adapted to the special needs of the cocoa industry. All three companies will be exhibiting at interpack this year and are encouraging attendees to discover the benefits of the new partnership in detail by visiting their respective booths: Caotech (Hall 3, Booth C24/C26); Carle & Montanari (Hall 3, Booth E31/F36); and Probat (Hall 2, Booth D12). (Continued on p. 68)

Left: Probat produces a wide range of nib roasting machines. Right: Carle & Montanari’s PO line of horizontal presses.

12 CANDY INDUSTRYApril 2011

www.candyindustry.com

Hall 4, Stand A25

Manufacturer ProÀle

T eacakes e acak e s (Left) Boyd Tunnock, managing director of T. Tunnock Ltd., poses with a 1930s Morris 8 delivery van. (Bottom) Rows upon rows of Teacakes head toward enrobing.

Scotland’s confectionery treasure, Tunnock Ltd., continues to deliver a unique range of traditional treats efficiently thanks to multimillion-dollar investments in automation and technology. By Bernard Pacyniak

“T

unnock’s Teacakes, anyone?” To those who aren’t familiar with the confection, one might think that a scone-like product that’s typically served with afternoon tea was being offered. But ask any Scotsman (or woman) worth his/her brogue, and they’d tell you otherwise. This delicate chocolate-enrobed confection consists of a biscuit base supporting a healthy dollop of Italian meringue cream. In production since the early 1960s at T. Tunnock Ltd. in Uddingston, Scotland, a suburb just outside Glasgow, Tunnock’s Teacakes are sold throughout the UK and in 30-plus countries to the delight of all. The Teacakes, together with sister products Caramel Wafers, Snowballs and Caramel Logs, comprise the entire confectionery lineup for the 121-year old, fourth-generation company that integrates tradition with technology. Boyd Tunnock, the 78-year-old grandson of founder Thomas Tunnock, continues to demonstrate how a longterm investment strategy combined

with personal integrity and ingenuity has enabled a midsized enterprise to prosper amidst an intensely competitive confectionery landscape. Having garnered Europe’s highest confectionery recognition, the European Candy Kettle Club Award in 1999, Boyd has refused to rest on his copper laurels. “We’ve been continually upgrading the plant to keep up the standards,” he says. Of course, Boyd’s — and his family’s (daughter Karen Loudon and son-in-law Fergus Loudon head up operations and sales/operations, respectively) — standards are set fairly high. Despite the company’s relatively modest size — sales topped £35 million ($58 million) in 2010 — investments reached £5 million ($8.3 million) last year. In typical Scottish fashion, all of the capital expenditures were self-financed. “We’ve always invested our own money, that is the profits, back into the business,” Boyd explains. The equipment installed last year ranges from several Bosch Packaging Technologies flow-wrappers, foil

Wee, mallow, rounded, choccy biccy O, what a panic’s in my tummy! One needs tae eat ye hasty Wi bickering brattle! I wad be laith to rin oot of thee, An hae to eat a tattie. Scottish author Craig McGill’s ode to a Tunnock’s Teacake, a parody of Robert Burns’ “To a Mouse” given at a dinner honoring the 250th anniversary of Burns’ birth. www.candyindustry.com

wrappers and a robotic multi-packer to a Rotzinger stacker and a Schubert pick ‘n place robotic packer. This month, the company already has installed a second Schubert robotic packer as well as a new Sollich enrobing

At a Glance T. Tunnock Ltd. Headquarters: Uddingston (Glasgow), Scotland Plant: 200,000 sq. ft. Employees: 550 Sales: £35 million ($58 million) Output: 15,000 tons annually Products: Caramel and chocolate-enrobed wafers, enrobed specialty confections. Brands: Tunnock’s Teacakes, Tunnock’s Caramel Wafers, Tunnock’s Snowballs, Tunnock’s Caramel Logs. Product mix: Caramel Wafers – 51%; Teacakes – 37%, Caramel Logs – 6%, Snowballs – 6% Management team: Boyd Tunnock, managing director; Karen Loudon, operations director; Fergus Loudon, sales/operations director.

April 2011 CANDY INDUSTRY 15

Manufacturer ProÀle

Caramel comes off a continuous cooker onto a water-chilled belt where it undergoes about 10 minutes of cooling. An operator cuts the caramel into slabs and places them into tubs for wafer production.

line. There’s more on the drawing boards, but as the ever-charming and charismatic Boyd points out, “You need to let things breathe a bit,” to let the mechanics, electricians and operators become familiar with the new equipment and capabilities. A walk through the four-story, 200,000-sq.-ft. facility quickly reaffi rms the Tunnock family’s commitment to remain current in processing technology. As Boyd explains, the use of robotic systems was introduced fairly early at the plant, going back 10 years when the company installed an OPM robotic packer for its Caramel Logs product. Successive investments since then have helped the company improve efficiency and productivity as well as meet retailer demands for multipacks. The push toward more automated processes, however, has not affected the company’s philosophy regarding quality. As Boyd simply says, “I like what I make, myself, and what I like, I make.” Consequently, Tunnock Ltd. is one of the few companies that produce caramel-fi lled wafers. Here, too, Boyd ensures that there are no shortcuts taken in caramel production, Although the company uses a Ter Brak continuous cooker, it 16 CANDY INDUSTRY April 2011

didn’t take long for Tunnock’s managing director to realize that the flash cooker used to brown the milk content of the caramel and drive off moisture, drove off flavor as well. Consequently, caramel is drawn from the continuous cooker and pumped into a retention kettle to give it some “residence time” as a means of ensuring a full caramel flavor note. Moreover, to further preserve that flavor note, all caramel produced during the two- , and at times three-shift, operation at the

they undergo chilling for 10 minutes before being cut to size and then stored for 24 hours. As Boyd explains, it’s important to let the caramel rest, thus allowing moisture migration. During that migration, the caramel expands, which would cause a variety of quality control issues if the wafers were immediately enrobed. Once the wafers have gone through the curing period, they are slightly trimmed to remove excess caramel and fed toward a slitting machine. After slitting, the caramel sticks head toward a high-speed Sollich double enrober before they travel toward cooling and packing. After cooling, the wafers head toward a Rotzinger stacker, which accumulates the wafer sticks and feeds them as needed to a Bosch Sapal DPN7 flow-wrapper that runs at 400 pieces per minute. Capable of providing 10 minutes of hold time, the Rotzinger stacker has helped reduce downtime issues that typically frequent minor stoppages in high-speed wrapping lines. Once the wrapped caramel pieces leave the Sapal unit, they head toward a HCM SIG

(Left) Teacakes come off the production line and are visually inspected before they head toward foil wrapping. Once wrapped, the Teacakes travel toward a Schubert pick ‘n place robotic packaging unit, which places eight into a box.

plant is used within 24 hours. Nearly 10 tons of caramel is made daily on site. All of the wafers come off five oven lines, three of which have 81 plates and two 99 plates. Caramel is pumped into a creaming station where the caramel is applied to create four layers amidst five wafer sheets. The sheets then travel to a Hebenstreit spiral cooling system where

multipack unit, which combines eight individually wrapped Caramel Wafers into one multipack. A robotic packer places 20 multipacks into a carton at a rate of five cartons per minute. Teacake production follows a similar hi-tech process, albeit with its own set of specialized nuances. For example, the company turns out 3.5 million www.candyindustry.com

Manufacturer ProÀle

(Counterclockwise) After slitting, wafers head toward a Sollich enrober for a double layer of chocolate. Once cooled, they travel toward a Bosch Sapal DPN-7 Áow-wrapper capable of handling 400 pieces a minute. The individual bars are then combined into multipacks using a HCM SIG unit.

Teacakes and Snowballs, Tunnock Ltd. imports albumen crystals from the United States to ensure the right consistency for the cream. “It costs a little more, since most companies don’t supply albumen in crystal form, but it’s better product as a result.” Thus, it’s not surprising that the company also toasts its own coconut.

unique products, and accounting for nearly 15% of all revenues. Opportunities continue for further biscuits a week, which are used as a export expansion as the company base for the Teacakes. pursues avenues in the United States as Prior to feeding the biscuit bases to the well as other emerging markets. Teacake production lines, they undergo a Boyd believes that the quality as well 48-hour conditioning period. Afterwards, as the uniqueness of the company’s they are fed into a 16-nozzle depositing product lines bodes well for the future. line that perfectly squeezes out a golf ballUnderscoring the fact that the family’s sized dollop of Italian meringue onto operating philosophy the biscuit base. precludes discounting, “Fair fa’ coconut sprinkled face, The naked Teacakes then travel Boyd believes strongly Great chieftain o the teacake-race! that consumers value through a cooling tunnel to set before they head toward a Sollich and taste, Aboon them a’ ye tak your place, quality enrober for dual layer of chocolate. particularly in these postmallow, choc, or cream: Tunnock Ltd. produces both milk recessionary times. and dark chocolate varieties. As he notes, at Weel are ye wordy of a grace Once cooled, the Teacakes head Tunnock Ltd. neither the toward a Bosch foil wrapper before price nor the size of the As lang’s my arm.” proceeding to a Schubert robotic product have come down. pick ‘n place unit, which employs He also sees additional Scottish author Craig McGill’s ode to a eight arms to place the pieces into growth opportunities in Tunnock’s Snowball, a parody of Robert 6-count boxes. leveraging the power of the Burns’ “Address to a Haggis.” With a second Schubert robotic existing brands, such as unit installed last month, Tunnock Ltd. the most recent successful expects to keep pace with demand as exWith a knowing grin, Boyd says that debut of the company’s Mini Caramel panded distribution pushes sales higher. quality isn’t the only reason Tunnock Wafers, snack-sized versions (three wafer It’s important to note that similar Ltd. takes that extra step. layers featuring two layers of caramel) of to caramel, the company produces its “It’s more economical,” he says. the originals packed in a tub. own chocolate and Italian meringue. Not surprisingly, it’s been economies “It’s probably something we Using a series of five MacIntyre refi ner/ of scale that have helped the company could probably do with Teacakes or conches, the company processes 70 to hold its own within the fiercely Snowballs,” Boyd says. 75 tons of chocolate made with pure co- competitive UK market. Exports have Whatever brand leveraging the coa butter and cocoa liquor each week. also played a role, with Saudi Arabia company decides to pursue, it’s clear With regards to the Italian meand Canada being the two largest that it will be done in the Tunnock ringue, which is used for both the import markets for the company’s tradition, which means done right. 18 CANDY INDUSTRY April 2011

www.candyindustry.com

Art of business

Hall 3, Booth B29

The Tanis Group is an international operating producer of machinery for the confectionery industries, established in the Netherlands. Not just machines, but also complete process solutions. We offer a flexible mix of technical ingeniousness, knowledge of the lines and customer oriented craftsmanship. The Tanis Group… from concept to final product

ISM

IN REVIEW

A return to ‘sweetness and light’ The 41st International Sweets & Biscuits Fair in Cologne looks to comfort anxious consumers with a broad assortment of whimsy and well-being.

P

ersonally and professionally, countless consumers were looking for a more hopeful year come 2011, a return to some “sweetness and light.” Never a laggard in trend-spotting, the confectionery industry demonstrated once again that it’s attuned to its customers. Visitors to the 41st International Sweets and Biscuits Fair (ISM) in Cologne in late January and early February had plenty of opportunities to see and sample endless examples of more playful treats, everything from board games and bonbons to storytelling sweets. That playfulness extended to the research and development departments where confectionery technologists fused flavors such as mango, lime and orange together or resurrected local (European) fruits and herbs such as serviceberries, sloes, quinces and elder. 20 CANDY INDUSTRY April 2011

Of course, these days, being sweet also means being socially conscious. For example, there’s Swiss-based Chocolats Halba, a subsidiary of mega-retailer COOP, which presented a carbon emission neutral chocolate. Experts at the company calculated that one 100-g. bar of chocolate produces between 150 to 180 grams of CO2 emissions, depending upon the recipe. Milk chocolate creates a bit larger carbon footprint, 220 to 280 grams. The company then developed a strategy of how to offset these CO2 emissions, including a program that involves reforesting the rain forests within the cocoa-producing regions. Products that also allow consumers to treat themselves with a clear conscience were on the uptick as well. Is it a surprise that 100% vegetarian snack bars and all-vegetable gummies made a splash at the show?

Gimmick or shrewd gambit? It’s hard to say. Certainly some of these themes were evident in what journalists choose as the top innovations at the fair. Almost 100 journalists from all over the world participated in the poll to select the top three innovations presented in ISM’s New Product Showcase, which featured 87 sweets. The top three innovations — Cacobean AG: KIDI-CHOC child-friendly chocolate with low sugar content; ültje: Bolivian peanuts; and Pralibel N.V.: Dessert pralines — weren’t necessarily breakthrough product concepts. Rather, they pounced on consumer penchants for better-for-you, exotic origin and visual and sensual appeal. Basel, Switzerland-based Cacobean AG products contain 40% less sugar than conventional chocolate and have childfriendly packaging. Included with the www.candyindustry.com

chocolate is a sheet with a fairy tale, short story, or an interesting article. Not necessarily groundbreaking, but cute and trendy, nonetheless. The “Bolivian peanuts” from Schwerte, Germany-based ültje contain a 200g. mix of different types of peanuts that all come from Bolivia. To create this product,

ültje works together closely with Bolivian farmers to improve the nuts that have such a unique origin. This results in natural and carefully processed peanuts from the rainforests of South America. The Bouillon, Belgium-based company Pralibel N.V. developed a series of multilayer pralines, which come in a variety of flavors and are packaged in appealing, nostalgic boxes. It would be incorrect, however, to suggest that these themes are the main drivers in the confectionery industry. Innovation, of course, attracts attention and publicity. It is also capable of creating new segment niches. Nevertheless, mainstream confectionery products, driven by brand loyalty and awareness, still dominate consumer purchases. It’s clear, however, that the major multinational and midsized companies are keeping an eye on a host of product launches that attempt to connect to the consumer by taste sensations, exotic origin, exclusivity, whimsy or social consciousness. Consider Wiebold Two products that reÁected emerging trends at this year’s Confiserie, which ISM show: Chocolate Halba’s carbon-neutral chocolate bar and Wiebold ConÀserie’s Coffee To Eat pralines. emphasized the art in www.candyindustry.com

artisan chocolates by engaging Michael Fischer to create extraordinary packaging for the company’s pralines. The company, which recently established Wiebold Chocolates, Inc. as an American subsidiary, also unveiled a new Coffee To Eat line of pralines in three flavors: latte macchiato, cappuccino and coffee toffee. The 100-g. offering (3.5-oz.) retails for $2.99 and is designed to tap into the coffee-shop generation’s love of coffee and chocolate.

April 2011 CANDY INDUSTRY 21

ISM in Review

Gubor, which last year engaged Germany’s leading chef, Harald Wohlfahrt, continued to parlay the culinary star’s artistry into confections. The key to Wohlfahrt’s involvement stems from taking traditional chocolate inclusions and tweaking them in such a manner that consumers are delighted with the presentation, such as Gubor’s three variations on the marzipan bar. Known gummi and jelly producer Mederer GmbH continues to push the envelope with new product introduction for his Trolli brand of confections. The launch of Soft Fruits features superfruit flavors with just a hint of yogurt. Continuing on that better-for-you confection theme, the company unveiled its vegetarian line of gummies, the Bizzl Mix, which doesn’t use any gelatin, be it beef, pork or fish-based. In keeping with the playful theme, the company also unveiled Gummi Bear Rings, a simply brilliant interactive gummi treat that’s sure to entertain kids (and adults) for hours on end. Lambertz, well known for its broad range of gingerbread specialties as well as an ever-expanding range of everyday biscuits, revealed a series of new products, some of which tap into the health trend that continues to influence confections as well as the ongoing trend of indulgence and whimsy. Take the company’s launch of Florentines, a takeoff on the ultra thin almond, chocolate biscuit. Cognizant of this society’s snack-and-go consciousness, a characteristic that embraces convenience, Lambertz debuted its line of Kaffee and Co. biscuits in Cappuccino, Latte Macchiate and Caramel and Hazelnut flavors.

22 CANDY INDUSTRY April 2011

The company’s Stix Mix variety pack, which combines five different cookie and chocolate “sticks” together, capitalizes on today’s consumer preference for choices. The 450-year-old company wasn’t going to miss out on the whimsy and playfulness trend as it debuted a Easter “sunny-side up” product, Oster-Eier, essentially a friedegg lookalike biscuit item that uses lemon and orange flavors creams. With regards to seasonal, French chocolate maker CE MOI’s Bloody Eye product will undoubtedly be the talk of Halloween trick-or-treaters. The 1.3oz. eye-shapped milk chocolate piece features a strawberry fondant that looks like a bloody eye (white and red in the center). Imagine the fun the youngsters will have offering that to their parents. The Brazilian contingent of confectionery companies, certainly a group known for their willingness to enjoy life, made their presence known at ISM. Coor-

dinated by ABICAB, Brazil’s confectionery association, and in partnership with ApexBrasil [the Brazilian Trade and Manufacturers Investment Promotion Agency], 28 Brazilian manufacturers showcased new product concepts at the fair. Harald, for example, unveiled a new line of cereal balls in three different varieties: milk and dark chocolate and au pareil mixes. Florestal, which celebrated its 75th anniversary this January, made caramel a bit more convenient for children with its Purlito Mikino, a chew caramel on a stick. Garoto developed a new format for its popular Serenata de Amor pralines in a heart-shaped format; Riclan looks to tap into consumers’ love of toffee with its MyToffee offering while Erlan tempted consumers with its chocolate-covered bited-sized toffees. Brazil, however, wasn’t the only country flexing its sweets muscle. Several Mexican confectionery companies also looked to impress b buyers with their array o candies. of

www.candyindustry.com

We understand there are those who think of chocolate as nothing special. We just don’t understand why.

A

t Wilbur,™ we’re as focused on chocolate as you are on the chocolates. So we appreciate the dedication, commitment and hard work that’s behind every one of your signature confections, from butter creams and chocolatecoated brittle to rich fudge and decadent truffles. We know your business. Our people are

approachable, knowledgeable and accessible in offering superior customer and technical service. We u n d e r s t a n d t h a t i t t a k e s g r e a t chocolate to make great chocolates. And we realize that it takes much more. Give us a call at 877-835-4243 when you are ready for Wilbur to deliver.

A N A M E R I C A N O R I G I N A L™

www.wilburchocolate.com

Ingredient Technology

Dulces Finos y Artesanales Alsi-Aldresi displayed its commitment to traditional handmade candy by having an array of all natural and healthy sweets, all of which are made from different seeds and nuts, such as pecans, almonds, squash seeds, peanuts, and sesame seeds. In a way, the family-owned company’s product line typifies what consumers are looking for these days, a bit of “sweetness and light.”

24 CANDY INDUSTRY April 2011

The next ‘big thing’ Each year at the International “Consumers will still shell out Sweets & Biscuits Fair (ISM) in Comoney for a better-than-average logne, attendees arrive with great product,” he asserted. anticipation of the At the same time, next “big thing.” everyone will have This year, the to deal with being world´s largest cocoa cost-conscious, parand chocolate proticularly chocolate cessing supplier, Barry manufacturers. Given Callebaut, didn’t disthat the cocoa price appoint; it introduced has virtually doubled a “revolutionary” during the past few cocoa cultivation years, today´s existing method that results environment suggests in cocoa beans with one can expect more virtually zero defects of the same during or off-Áavors. the coming years. Dubbed Terra Hence value, as the Cacao, this new line second trend, will Through selective stock combines selective remain paramount. breeding and a new fermentation technique, stock breeding with Of course, ensurcocoa farmers can a new advanced ing a sustainable coproduce virtually defectmethod that involves coa supply, the third free cocoa beans. adding ferment trend, takes on even cultures to bring out the best greater importance. Sustainability characteristics of a bean during the not only ensures a renewable crop, fermentation process and drying. it brings consumers closer to the Five years in development, the source, helping them understand fermentation process takes advanwhere and how cocoa is harvesttage of inherent characteristics ed and processed. in the bean and maximizes their A better understanding about potential. As Hans Vriens, chief cocoa is critical to resisting innovation ofÀcer explained, regulatory pressure, which is sure to this breakthrough opens up increase during the coming years, enormous possibilities in not only Vries added. guaranteeing superior qual“According to the World Health ity and consistency, but also Organization, more people will in crafting speciÀc cultures to die from obesity in 2023 than from extract speciÀc parameters, be smoking,” he said. In the eyes of they less sugar, more Áavor and/ many, sweets contribute to the o less fat. or growth of obesity, although that This breakthrough takes on isn´t the case, Vries emphasized. e even more signiÀcance, Vriens As a result, consumers will look ssaid, because of the increased for more permissible chocolate, d demand for cocoa, which he eschocolate that contains less fat, ti timates will jump by one million tons less sugar, but also offers more Áaduring the next 10 years. He cited vanols, more probiotics, he said. several key trends that will have an The introduction of a new impact on this demannds fermentation technique, one that First, indulgence will continue virtually eliminates defects and to be a driving force for chocoallows bean proÀle manipulation, late consumption. addresses many of these trends.

www.candyindustry.com

See us at Hall 5, Stand 5F04-16

Upakovka IN REVIEW

Momentum returns to Moscow Russia’s leading trade fair, which took place in Moscow’s Krasnaja Presnaj Expocenter Jan. 25 - 28, attracted some 20,000 trade visitors from Russia and the neighboring countries. More than 890 exhibitors from 18 countries, including a prominent showing by confectionery suppliers, presented their products and services. (01)

Eva Rugenstein, media director) welcomes attendees to this year’s Upakovka/Upak Italia fair.

(02)

Our photographer snaps a photo of Heiko Kuhn, managing director for Klöckner Hänsel, in transit.

02

(03)

Mikhail Shatov, project manager for the Upakovka/Upak Italia show, looks forward to a successful debut.

(04)

Caotech’s Alex Repin (left) and Dimitry Yacobchuk (center) join managing director Jan Hammink for a pre-show huddle.

(05)

Filippo Catalano, area sales manager for Carle & Montanari, exudes conÀdence about the day to come.

(06)

NID’s representative, Luuk Hillhorst of Luuk Hillhorst Trading, Áashes a smile for Candy Industry.

01 04

03 3

26 CANDY INDUSTRY April 2011

05

06 www.candyindustry.com

Upakovka in Review

09 9 07

10

08

12

11 1

13 14

16

19 9 17

15 (07)

Chocotech’s Lucian Demmel takes a time out for the camera.

(08)

Jens Day, area sales manager for Hebenstreit, pauses for a short break.

(09)

(10)

(11)

20

18 8

A quick snapshot of Buhler’s area sales managers at the show: Falk Wegener (left) and Maxim Ivanov.

(12)

(13)

Bosch Group’s Aleksej Kokatov (left), technical director, and Kaspar Rentenaar, area sales manager, catch up on their reading of Candy Industry.

(14)

Igor Karpov, technical director (left), Aleksey Enkov, project manager and Elena Mikhalylova, sales manager, make up the Haas Meincke team at the show.

(15)

28 CANDY INDUSTRY April 2011

(16) Frederic Mahler, area sales and project manager for the Hosokaw Group, awaits visitors at the booth.

Vadim Cherkasov (far right) joins other members of the Schubert Group at the booth.

(17)

Petzholdt Heidenaurer Director Alex Kuhne anticipates another full day of customers at the show.

Winkler & Dunnerbier’s area sales manager, Jacob Unruh, listens intently to a customer’s question.

(18)

Andreas Pecher, Sollich’s sales manager, explains technical details to a customer.

(19)

The camera catches Rob Coppejans, a consultant for the Tanis Group, listening to a booth visitor.

(20)

Markus Seuch (left), area sales manager for Loesch, takes notes about a customer’s speciÀcations.

Christine Lanz, who represents Dumoulin in Russia and other markets, joins Francois Adele, the company’s commercial director, at the booth. It’s all smiles for Achim Schaile from FB Lehmann of the Royal Duyvis Wiener Group.

www.candyindustry.com

Sweet TALK

‘Can you pay me now?’ Paying with a smart phone — fad or future? By Crystal Lindell Associate Editor

S

o, I can’t decide if I: A: cannot wait with all my heart for the day when I can swipe my cell phone across the counter and pay for my bag of M&M’s. or B: The idea of turning my Android into “a debit card that also makes phone calls” scares the bejebus out of me. For my Retail Profile this month, I interviewed Scott Hartman, president and ceo of Rutter’s Farm Stores. He has led efforts at Rutter’s to smoothly transition into new technologies, such as computer-run food ordering kiosks as well as the launch of a popular smart phone application (app). With an obvious ease for getting the latest pulse on the market, he has some bold predictions about paying with smart phones; namely, Hartman believes his stores will be offering the option within the next one to two years. “The phone is becoming the customer’s electronic wallet,” he explains. “The younger folks don’t think twice about using plastic, and the phone will be the better, more efficient way.” At 27 years old, I’d like to think of myself as “younger folk,” and I have to

say he’s at least right about my plastic addiction. Just yesterday, I literally charged $2.37 to my debit card for a two-liter of soda. As a footnote, the fact that the deli in my building only takes

when she runs to the store, will she be able to use it to buy a Snickers bar? For retailers though, there’s only one question, and it’s not whether or not they want to install a mobile payment system, but when exactly customers will expect that they already have. Starbucks is among those not waiting to find out. In January, the coffee chain began accepting mobile payments via the Starbucks Card Mobile iPhone and BlackBerry apps, the company website says. The app works by displaying a barcode that can be used just like a Starbucks Card to make a purchase. Customers can simply hold their phone up in front of a scanner on the counter top and swipe to make a purchase. From my view, it’s one small step for smart phones, one giant leap for payment methods. I honestly still cannot decide if I’m a huge fan of this particular giant leap or not, but I do predict that someday soon I will look back at this column and wonder what I was so worried about in the first place – the way I can only assume the generation in front of me wonders how anybody could have resisted the idea of cell phones in the first place.

“For retailers though, there’s only one question, and it’s not whether or not they want to install a mobile payment system, but when exactly customers will expect that they already have. ”

RC2 RETAIL CONFECTIONER April 2011

cash precludes me from buying anything from there. That doesn’t mean I’m necessarily ready to jump on the latest incarnation of “pay by phone” though. Questions that come to mind include, but are not limited to: If I lose my smart phone, will someone be able to wipe out my bank account? Will I accidentally be able to swipe my phone when I’m just trying to send a text and pay a the same time? How long will it take for stores to install the technology? Will people still ask for a pin? If I give my phone to my mom

www.retailconfectioner.com

&RQWDFW\RXU5XVVHOO6WRYHU6DOHV([HFXWLYH IRUPRUHLQIRUPDWLRQDW

,5,)'0[9DOHQWLQH

New Products

TLC Cherry Vanilla Cereal Bars Kashi Co., La Jolla, Calif. www.kashi.com (877) 747-2467

Angell Crisp Bar

Angell Organic Candy Bars Solana Beach, Calif. (858) 926-5499 www.angellbar.com

As a part of the first-ever line of Fair Trade Certified, organic candy bars, Angell Crisp features a smooth milk chocolate outside with a crunchy, crispy center. The gluten-free confection is one of three varieties in the line, which also includes Snow Angell, a white chocolate and coconut treat, and a vegan variety named Dark Angell that combines organic dark chocolate and almonds with a cocoa filling. All of the bars come with no artificial ingredients, no preservatives, are certified kosher and contain less than 200 calories. Ingredients (Angell Crisps): Milk chocolate*† (cane sugar *†, whole milk†, chocolate*†, cocoa butter*†, soy lecithin† (an emulsifier), natural vanilla†), tapioca syrup†, brown rice crisp† (brown rice flour†, honey†, calcium carbonate), vanilla extract*†, sea salt. *Fair Trade Certified TM. †All ingredients certified organic except for sea salt. S.R.P.: (1.3-oz bar) $2.49

The TLC Cereal Bar line welcomes a new flavor — cherry vanilla. Made with a filling of sweet red cherries, the bar includes rich Madagascan vanilla beans baked right into the dough. The latest breakfast item from Kashi features 11 grams of whole grains from their Seven Whole Grain blend and is made with all-natural ingredients and no high fructose corn syrup. Ingredients: Cherry vanilla filling (pear juice concentrate, evaporated cane juice, tapioca syrup, apple powder, cherry puree concentrate, vegetable glycerin, unmodified cornstarch, water, vegetable juice concentrate (red beet, carrot) for color, acacia gum, natural flavor, vanilla extract), Kashi Seven Whole Grains & Sesame flour (whole oats, hard red wheat, brown rice, rye, triticale, barley, buckwheat, sesame seeds), organic whole wheat flour, evaporated cane juice syrup, expeller-pressed canola oil, organic rolled oats, honey, acacia gum, tapioca syrup, vegetable glycerin, oat fiber, sodium acid pyrophosphate, baking soda, soy lecithin, vanilla beans, xanthan gum, vanilla extract, natural flavor. S.R.P.: (72-oz. box with 6 bars): $3.89

Sweet Tweets Topps, New York, N.Y. www.topps.com (212) 376-0300

Bazooka Candy Brands’, newest candy offering comes printed with a cute emoticon attached to a decorative paper board featuring fun, illustrative designs. The product adds a personal touch to the quick and convenient connections that are a part of today’s culture through the ability to provide a short, handwritten note with the perfect punctuation — a sweet treat. Great in a lunchbox, locker or overnight bag, Sweet Tweets will be available at retail and at www.sweettweetnotes.com this month. Ingredients: Dextrose, maltodextrin, malic acid, magnesium stearate, artificial flavors, purple carrot extract, red 40 lake, blue 1 lake, yellow 5 lake, titanium dioxide, carnauba wax, confectionery glaze. S.R.P.: $0.99 per pack. RC4 RETAIL CONFECTIONER April 2011

www.retailconfectioner.com

Tangy Zangy Twist Sticks

Editor’s Choice

Morris National Inc. www.tangyzangy.com (626) 385-2000

Tangy Zangy now come in multicolor sticks. Each sour wild fruitflavored stick is a swirl of blue, yellow, green and pink, and is coated with a dusting of sugar. They contain no artificial flavors and are sold in packages meant to be shared. Ingredients: Sugar, wheat flour, corn syrup, apple juice concentrated, hydrogenated palm kernel oil, sorbitol, malic acid, citric acid, sodium citrate, salt, artificial flavors, lechithin, artificial color (FD&C red no. 40, FD&C yellow no. 5, FD&C blue no. 1, titanium dioxide). S.R.P.: (5.6-oz. bag): $1.49

Eli’s Earth Bars

Sjaak’s Chocolates, Petaluma, Cailf. (707) 775-2434 www.sjaaks.com

Vegan is the theme of Sjaak Chocolate’s newest line of products. Eli’s Earth Bars are an organic and Fair Trade treat that will appear in three exciting flavors — Dream Big Bar, Celebrate Bar and the Treasure Bar. With cleverly chosen names, the options range from a caramel and peanut butter-topped confection to a coconut and almond offering. Additionally, Sjaaks will give back 5% of every sale to a non-profit charitable organization that benefits children. Ingredients (Treasure Bar): Dairy free milk chocolate (organic rice milk, organic evaporated cane juice, organic cocoa butter, organic cocoa paste, organic soy lecithin, organic vanilla ) organic evaporated cane juice, organic peanuts, organic rice syrup, organic palm oil, organic rice milk, sea salt, organic powdered sugar. S.R.P.: (1.2-oz. bar): $2.59

www.retailconfectioner.com

Godiva Limited Edition Truffles Godiva, New York City www.godiva.com (800) 9-GODIVA (46-3482) Godiva has introduced three new truffle flavors inspired by spring — vanilla mousse, which is paired with dark chocolate; peach mousse, which is paired with milk chocolate; and lemon mouse, which is paired with white chocolate. The three new truffles can be found in the company’s Limited Edition Truffle Collection, which also includes roasted almond, milk chocolate and dark chocolate truffles. The slim box features a floral motif with lime green and teal accents and is wrapped with a small pink bow. Ingredients: Milk chocolate (sugar, cocoa butter, chocolate liquor, skim milk, milk, butteroil, soy lecithin (emulsifier), natural flavor), bittersweet chocolate (chocolate liquor (processed with alkali), sugar, cocoa butter, soy lecithin, (emulsifier), natural flavor milk), white chocolate (sugar, cocoa butter, milk, skim milk, soy lecithin (emulsifier) tocopherols (antioxidant), natural flavor), vegetable oil (palm kernel, palm oil, soy lecithin) almonds, sugar, butter, corn syrup, cocoa butter, milk, heavy cream, partially hydrogenated palm kernel oil, bittersweet chocolate) sugar, chocolate liquor, cocoa butter, dextrose, anhydrous, soya lecithin-an emulsifier), natural flavor, chocolate liquor, salt, soy lecithin (emulsifier), vanilla powder (sugar, vanilla seeds, natural flavor, corn starch), citric acid, invertase, lemon juice, malic acid, tocopherols (antioxidants), artificial color (fractionated coconut oil, FD&C yellow 5 aluminum lake, FD&C yellow 6 aluminum lake, titanium dioxide, soy lecithin). May contain tree nuts. S.R.P.: (Six-piece truffle box) $15 — Crystal Lindell

April 2011 RETAIL CONFECTIONER RC5

New Products

Coco Preggers Xan Confections, Irvine, Calif. www.xanconfections.com (877) 578-7267

Xan Confections has introduced a line of chocolates made specifically for pregnant women. Coco Preggers combines a healthy amount of folic acid to help prevent birth defects with DHA, and omega-3 fatty acid important to brain development. The fortified bar contains 50 milligrams of DHA and 200 micrograms of folic acid, 50% of the daily allowance for both nutrients suggested by the Food and Drug Administration (FDA). Ingredients: Dark chocolate (chocolate liquor, evaporate cane syrup, cocoa butter, soy lecithin (an emulsifier), ground vanilla), tapioxa syrup, sugar, cream, glycerin, sorbitol, Life’s DHA and Folisolv, salt, rice bran extract. Allergen Warning: Contains milk. Manufactured on shared equipment with peanut and tree nut containing products. S.R.P.: (7-pc . box): $11.99

Chocolate-Raspberry WineTime Bars RezVez, Inc., Rancho Santa Fe, Calif. www.winetimebar.com (888) 756-2184

New to the Resveratrol WineTime brand of nutrition bars is a Chocolate-Raspberry variety. Made with highgrade resveratrol and premium French red grapes, this option provides 8 grams of fiber in just 190 calories per bar. It also includes seven superfruits, including noni, pomegranate, goji, acai, mangosteen and blueberry. Ingredients: Dates, chocolate coating (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), almonds, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), brown rice syrup, chicory root extract, ground almonds, chicory fiber, cocoa powder, apple fiber, cocoa soy crisps (soy protein isolate, cocoa, tapioca starch), natural flavors, raspberryflavored fruit pieces (sugar, cranberries, citric acid, natural flavors, elderberry juice concentrate, sunflower oil), raspberries, BioVin advanced French red wine extract, (contains 5% red wine trans-Resveratrol and 30-35% red wine polyphenols), pomegranate fruit powder, goji powder, acai powder, noni powder, blueberry powder, mangosteen powder, resVida trans-Resveratrol. S.R.P.: (1.76-oz. bar) $2.99

Pop Rocks Grape Pop Rock Inc., Atlanta, Ga. http://www.pop-rocks.com/ (866) 570-8800

It is again possible to experience the sensation of grapes popping your mouth. Atlanta, Ga.-based Pop Rocks is re-releasing its original retro grape flavor in honor of the company’s 35th anniversary. The makers found the original recipe in the company archives and will begin shipping to retailers this month. Ingredients: Sugar, lactose (milk sugar), corn syrup, artificial flavor, artificial colors (red#40, blue#1) processed with carbon dioxide. S.R.P.: $.69

For more new products, visit www.retailconfectioner.com. There, you also can subscribe to our free e-newsletter, sweet & healthy, which features a “sweet of the week.” RC6 RETAIL CONFECTIONER April 2011

Industry TRENDS

Not your grandma’s hard candies New Áavors, niche markets drive innovations. By Crystal Lindell

A

pple pie a la mode, cotton candy and cinnamon buns – sounds like a concession stand, but in fact it can all be found in a hard candy jar. Flavors and ingredients are evolving and manufacturers are looking to niche markets as they try to keep up with the future of the candy dish. Larry Johns, owner and president of Medina, Ohio-based McJak Candy Co., which manufactures Original Gourmet candies, says the hard candy market has remained fairly buoyant. “I know chocolate has remained strong, but with the current cocoa prices, I think hard candy still has a good niche,”

he explains. “It’s a little bit less expensive.” In fact, data from SymphonyIRI Group, a Chicago-based market research firm, states that unit sales of hard sugar candies have increased 4.49% since a year ago, and manufacturers sold $320.7 million worth of these very traditional treats. Johns said his company has started mixing flavors, such as apple and cinnamon, to create candies that taste more complex, like a blue-and-pinkstriped cotton candy lollipop. They also have started adding cream fillings to create

flavors like apple pie a la mode, he added. It’s a trend they company started within the last year. “We kind of took our first guesses as to popularity,” Johns explains. ‘There are certain ones, like cotton candy, that have pink and blue stripes that seem eye catching... that appeal to both adults and kids.” Meanwhile, Charms Blow Pops now come in flavors like Kiwi Berry Blast and

Top 5 Hard Sugar Candy/Package & Roll Candy Brands (Latest 52 weeks ending Feb.20, 2011) Rank

Brands

Dollar Sales (in millions)

1. Jolly Rancher 2. Werthers Original 3. Lifesavers 4. Tootsie Roll Pops 5. Charms Blow Pop

58.2 39.8 32.5 27.7 25.6

Total, including brands not shown

$320.7

Dollar Sales % Chg. Vs. Yr. Ago

Unit Sales (in millions)

Unit Sales % Chg Year Ago

(4.69) 8.93 1.37 0 (9.6)

18.15 12.4 10.13 8.63 7.99

(1.23) .81 (.04) (.15) (1.01)

100.00

-

1.79

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

RC8 RETAIL CONFECTIONER April 2011

www.retailconfectioner.com

Black Ice. Life Savers, owned by Wrigley, also introduced more complex flavor combinations in 2009 with a Hawaiian Fruits hard candy that included Mango Melon and Tropical Punch. “Consumers’ pallets are constantly evolving based on culinary trends,” says Jennifer Jackson-Luth, Wrigley senior manager for marketing communications. Johns explains that the possibilities of so many flavor combinations are hard candy’s life blood. “You can do so many things,” Johns says. “You can buy ones that are more tart and fruity flavors. You can get the cream ones, even cinnamon bun... You can almost find a flavor that anyone would like.” But all those flavors are useless without the right colors – which not only help market the products, but also convince people to believe what they’re eating. Johns says he learned that lesson

www.retailconfectioner.com

first-hand when he once was asked to make clear lollipops touting a company logo for an event, and he flavored them with strawberry. “They swore up and down they had no flavor. They kept insisting,” he says. “It’s hard to divorce color from flavor in your mind.” It’s that flavor-color link that has made it hard for companies to move into all natural colors, which are an emerging trend in Europe after artificial colors were linked to hyperactivity there. Johns says that and natural flavors are evolving. “Natural flavors are a little easier to accomplish,” he says. “The harder problem is coming with a pallet of natural colors that’s as appealing as artificial colors.” Also, although better-for-you confections, such as candies with vitamins in them, are a growing trend in the overall industry, Johns says the idea hasn’t taken off with hard candies yet. “There’s some opportunity there provided they don’t change the flavor of the lollipop,” he says. “Hard candy is something, where when you start eating it, yo you’re going to be eating it for a half

hour, 45 minutes. [You don’t want] any kind of after taste.” That doesn’t mean healthy isn’t on the hard candy menu though. Health food sectors and niche markets are driving a lot of innovation right now, Johns said. However, it can be hard for companies to create products that fit all the various categories. “Some of the things you develop for one, don’t always translate to the other,” he explains, pointing to the example of using carmine for red color. It’s natural, which appeases those avoiding artificial colors. However, it’s also made from insects, which is not kosher and not accepted at some health food stores. “It can be a challenge. You want to use as few combinations and please as many markets as possible,” Johns says, adding that ideally one line extension could be sold at all the health food stores. Another challenge for manufactures is finding the ingredients in the first place. Johns points to the difficulty in finding organic corn syrup in large quantities as one example. “But that’s also where the opportunities are,” he says. “Because if you can overcome some of those things, you’ll be able to find niches others haven’t yet.” As that happens, the candy dish will no doubt continue to evolve into something your grandma would probably have a hard time recognizing. April 2011 RETAIL CONFECTIONER RC9

Retailer ProÀle

Rutter’s Farm Stores combine the latest technology, like the Áat screen TVs shown top left, with old-fashioned values to thrive.

Customers don’t want

to go anywhere else Using a blend of an old-fashioned family atmosphere and the latest technology, Rutter’s Far m Stores lure customers. By Crystal Lindell

R

utter’s Farm Stores may have started as an effort to sell quarts of milk from a horsedrawn wagon in 1921, but with smart phone apps, computer-run ordering kiosks and flat-screen TVs in their stores, the convenience store chain is anything but old-fashioned. The company’s stores, most of which are also gas stations, are scattered throughout Pennsylvania and have become a model for mixing traditional family values with the latest and greatest technology trends.

RC10 RETAIL CONFECTIONER April 2011

The average store is just 11 years old and about 5,300 sq. ft. — or about 50% more than the size of an average convenience store size of about 3,500 sq. ft. “We’re a grocery store, and we’re a fast-food restaurant, and we’re a gas station, and we’re a little casino that sells lottery, and we’re a little bank that sells money orders,” explains Scott Hartman, president and CEO. “We’re so many different things all under one roof.” One of the problems gas stations have had to face, though is the increase in customers paying at the pump, which

decreases the need to go inside and peruse all those features. Robert Perks, vice president of marketing, says the company uses signage at the pumps to lure them inside, and also feature free ATMs, and promotional gas offers as well as expanded food offerings.

Selling candy conveniently Once they get the customer through the door, not only are they greeted with the latest gadgets, they’re also faced with a 12-foot candy aisle. And, www.retailconfectioner.com

At a Glance Rutter’s Farm Stores Headquarters: York, Pa. Founders: George and Bud Rutter, who sold farm products in 1921. Parent Company: Rutter’s Holdings, Inc. Current leadership: Scott Hartman serves as Rutter’s Farm Stores’ president and ceo Number of C-stores: 55 Communities served: York, Lancaster, Adams, Cumberland, Dauphin and Franklin counties in central Pennsylvania Store Size: 5,300 sq. ft. (avg. size) Tag line: Why Go Anywhere Else? Website: www.rutters.com

depending on the time of year, there’s likely a seasonal display. “Our number one [seasonal] seller is probably Reese’s Peanut Butter eggs, whether it’s Halloween or Christmas time,” Perkins says. Rutter’s also has done much over the past year to expand the placement and

Rutter’s computer ordering kiosks increase ordering accuracy, and even offer suggestions to customers. All photos provided by Rutter’s.

footprint at the transaction counter. There, they focus on three items — energy shots, candy and lighters. “We are very traditional,” Perkins says. “[But] we’re always looking for new items, and king-size and theater boxes have been a big area for us most recently.” Hartman said there are obvious benefits to selling a king-size candy bar versus a regular-sized bar. “Because we’re going to make make more gross profit dollars,” he explains. “To retailers, it’s not percentages that’s important, it’s dollars or pennies. [King size] will make more pennies than selling a regular-size bar.” He admits it’s a challenge to sell the king-size candy, though. One way they try to entice customers are with “combo offers.” “When somebody is buying a candy bar, what else goes with it?” Hartman says. “You

Employees work at a food service area at a Rutter’s Farm Story. Right, Scott E. Hartman, president and ceo; and Robert Perkins, V.P. of marketing, help the company continue to evolve.

www.retailconfectioner.com

can better design promotional activity and marketing and you make them offers.”

Applying the Apps With the Rutter’s smart phones applications (apps), customers can get those promotional offers right on their phones. Hartman says a company from Canada pitched the idea for the app a little more than two years ago, and he immediately saw the potential. “I said, ‘Oh, wow, you guys are good,” he recalls. ‘So we just signed on with them.” Now, customers can use the app to find a store and get directions; check real-time gas prices; scan store features such as fuel types and WiFi; and receive promotional alerts. Hartman won’t disclose exactly how many customers have signed up for the app, but he did say there are “thousands and thousands of users.” “It’s amazing the number of people who are signing up everyday on those,” Hart-

April 2011 RETAIL CONFECTIONER RC11

Retailer ProÀle

man says. “We get a lot e-mails from people saying, ‘Your app is the coolest I’ve got.’” The concept goes beyond offering customers convenience though. “The point is it’s giving them opportunities to be reminded about our brand, be reminded about our offers,” Hartman explains. He predicts that the next frontier is allowing customers to pay with their phones. However, the technology is hard to navigate for a gas station because gas is flammable. That means the company can’t install anything near the pumps that could agitate that. “I do believe it’s coming... Starbucks is doing it now,” he says. “The difference is that so many of our transactions are at a gasoline pump and trying to get consumers to use their phone at gasoline pump has a lot of industry hurdles, [but] we will be using it inside, I would say in the next year or two.” It’s a natural evolution, he explains. “The phone is becoming the customer’s electronic wallet,” Hartman says. “The younger folks don’t think twice about using plastic, and the phone will be the better, more efficient way.”

young and old have embraced the ordering kiosks, especially as other industries incorporate technology, such as airports that use computer check-in systems. Rutter’s has even received technology awards and has long been involved in industry technology, but Hartman’s quick to point out that it’s not the end all. “Just getting the latest gadget isn’t the way to sell stuff necessarily,” he explains. “I’m a third-generation of a family busi-

ness, so I was just sort of trained that you have to keep changing and staying current with your customers.”

‘Greener’ stores

One way Rutter’s has already introduced efficiency at the counter is with it’s computer-ordering kiosks, which allow customers to place a food order without ever talking to a human. Hartman says one of the main advantages is the elimination of human error. “And, they provide a lot of options that are hard to do with a human involved, in terms of combinations,” he explains. “It’s very easy to customize your order. To say, ‘I don’t want ketchup, and I don’t want pickle... the computer’s quite friendly. It’ll even suggest things to you.” With the rate the technology has evolved, Hartman says both

Another of those changes that Hartman has pushed his stores on is being “green.” Rutter’s was the first retailer to do voluntary recycling in their stores. Now the company boasts of white roofs on their stores (cuts down on cooling), and they’ve installed a computer system to monitor energy use. Next on Rutter’s to-do list is installing sky lights, which bring in natural light and allows the lights in the store to be shut off. “We learned a lot about going green from trips overseas. I take my management team... to Ireland and Portugal,” Hartman explains. “As business people we just have to embrace the idea that we can take care of the environment better than we have in the past.” He adds that a number of the green initiatives also have the upside of having a return on investment and also appeal to customers. “I can tell you we got a lot of positive feedback,” Hartman explains. “Particular younger people.” Hartman says he tries his best to keep Rutter’s at the forefront, but he admits it’s not right for everyone. “If you don’t have a commitment from the top, absolutely don’t do it, because a lot of the stuff that we’re doing... just needs a commitment and a strategy,” he says. “It’s a cultural thing within our company. Do I like gadgets? Sure. I have more laptops than anybody [but] it’s more than that, it’s how you interact with the customers.” If he can keep that balanced attitude, it’s likely the customers will have no reply when faced with the Rutter’s tag line, “Why Rutter’s Farm Stores feature 12-foot candy aisles. go anywhere else?”

RC12 RETAIL CONFECTIONER April 2011

www.retailconfectioner.com

Beyond the phone

in Review Safe seasonal selections Retailers can look to line extensions, proven products for holidays. By Crystal Lindell

M

any of the new products debuted in February at the Winter Confectionery Efficient Program Planning Session (ECRM) in Atlanta looked to capitalize on proven new product launch strategies, be it brand leveraging, reinvigorated packaging or twists on successful flavors. Moreover, buyers on the other side of the table appear to favor the idea of “minimizing risk” in a recovering economy. The top three items scanned by buyers, as tracked by ECRM, were line extensions, including: Life Savers Candy Canes at number one, followed by Mini Airheads Holiday Band by Perfetti Van Melle and Ring Pop Christmas 4-count bag. Brown and Haley, the makers of ROCA toffee, were among the companies that simply debuted a new package at the event. ROCA now comes in a range of 5-oz. stand up gable boxes, as opposed to the bag they were sold in before. “When you’re a premium brand, you’ve got to look premium,” says Steve Jafee, Midwest region sales manager for the company. Other companies that debuted new packages included 1 Original Gourmet Food, which has new Christmas tins for it’s Passion Cookies; and KLG Candies, which featured a new box package design for it’s Chapel Hill Toffee, which until 2 now had only been sold in bags.

The top eight items scanned by buyers at the event include: Life Savers Candy Canes 24-ct.

Mini Airheads Holiday Band 12-ct.

Wrigley Sales Co. Perfetti Van Melle USA Inc. Bazooka Candy Brands - a Division of The Topps Co.

3

Ring Pop Christmas

4

Santa Pants with Yogurt Christmas Pretzels 14-oz.

5

Life Savers Spooky Shapes Theater Box

Wrigley Sales Co.

6

Twist and Pour 1-oz.

Wrigley Sales Co.

7 8

14 RETAIL CONFECTIONER April 2011

“We are introducing this new packaging in late summer of 2011 to help protect the toffee and increase shelf life,” explains Mark Graves, with Chapel Hill Toffee. “The graphics on the front allow buyers to see the toffee while the new rigid box allows retailers to display Chapel Hill Toffee in a variety of ways.” It’s a strategy that undoubtedly will help a proven product get a fresh look.

4-ct.

Toblerone Tobelle Milk Chocolate 5.64-oz.

Mini Airheads Holiday Sticker Fun Book

Tropical Nut & Fruit

Kraft Foods North America, Inc. Perfetti Van Melle USA Inc.

www.retailconfectioner.com

BITS

&

PIECES

Top 5 Specialty Nut / Coconut Candies (Latest 52 weeks) Brands

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

1. Pay Day $76.03 2. Pearsons Salted Rut Roll $15.32 3. Private Label $12.63 4. Lance $7.91 5. Atkinson’s Chick O Stick $6.92 Total, including brands not shown: $198.65

Unit Sales (in millions)

2.36 8.32 15.64 6.52 (12.12)

Dollar Share of Type Chg. Vs. Yr Ago .32 .49 .78 .19 (.54)

1.5

-

172.9

67.27 18.96 5.04 9.98 8.49

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.

The chocolate look

Luxurious aesthetics and decadent, modern interiors highlight the theme of Godiva’s newly designed stores. The well-known international chocolatier partnered with design Àrm d-ash design to create an innovated chocolate shopping experience. Starting Àrst with their store in Amerkez, Turkey, which opened in September 2010, Godiva plans to unveil more of their latest concept locations in Xintiandi, Shanghai, and Hong Kong, China. Stateside shops will open Àrst in Atlanta in spring 2011 and then in New York City during summer 2011. D-ash design, led by David Ashen, has partnered with Linda Lombardi, Godiva’s v.p. of global store design and visual merchandising, to craft a glamorous environment for patrons looking to shop for chocolate. Pulling from the storied confectionery company’s 85-year Belgian heritage, each store features its own personality. Amenities can include a Godiva cafe, an interactive 360-degree “Chocolate Island” and a two-story vertical display of chocolate products. “We really pushed the envelope in the store,” says Ashen, citing their removal of the chocolate display case as one of the most innovative new concepts. By replacing the traditional candy counter with lots of little display areas built into the walls around the store, Ashen explains that each product is able to develop its own story. “The idea was to create an immersive environment,” says Ashen, who also points out that removing a traditional display case brings the sales person from behind the counter and “gets them side by side with the customer.”

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.tangyzangy.com

RC15 RETAIL CONFECTIONER April 2011

www.angellbar.com

Ecoist easy candy chair no ‘snowjob’ The company known for making handbags out of recycled soda can tabs and candy wrappers has used their innovative design techniques on a piece of furniture. Ecoist teamed up with designer Emiliano Godoy to create the “Snowjob.” Featuring a skeleton made from FSC-certiÀed wood (a wood certiÀed by the standards of the Forest Stewardship Council) with a vegetable-based, biodegradable Ànish, the chair also incorporates some confectionery elements. Post-industrial waste from the candy wrapping industry makes up a shiny, silver covering. Godoy cut the recycled confectionery packaging into small sections and then folded them into rectangular pieces to create the vibrant wrap. The environmentally friendly chair also was only made using simple woodworking tools and a box cutter, reducing the cost and impact of other tools.

www.retailconfectioner.com

Roadtex is a proven LTL transportation provider, specializing in refrigerated confectionery products and nutritional supplements. We are also a proud member of the National Confectioners Association. • Nationwide 17 terminal network with dispatch open 24/7, 365 days a year • Specific on-time to RAD deliveries with a 98.5% On-time Performance Level and the reporting to help you better manage your business • Mass Merchant deliveries at any time day or night is our specialty – “Your One Source for Scorecard Improvement” • No sailing schedules required, we service your needs by giving you the flexibility to ship to all 48 states any and everyday • Custom EDI 214 & 210 reporting • Custom reporting created to your specifications • Custom pricing to fit your budget • All shipments are temperature protected based on your requirements • Weekend pickup-ups and deliveries provided • Critical expedited service available to save that customer

CALL US AT 1-800-ROADTEX OR VISIT US AT WWW.ROADTEX.COM

13th Annual European Suppliers Roundtable — London

RALLYING ‘round Positive signs of an economic rebound have fueled optimism amongst suppliers, although concerns linger regarding commodities, investment recovery and customer service demands. CANDY INDUSTRY: With the Great Recession of 2009 in the backview mirror, early prognostications suggest that 2011 will display stronger signs of recovery than last year. Do you see such signs of recovery among your customers? If so, where do you see growth coming from? JAN HAMMINK: What we see is that, starting actually with November last year, our intake increased very rapidly. And when we now look at — it’s only February — but when we look at our orders, there is a huge difference from 2010. It’s very broad-based. I don’t know whether it is sustainable, but at the moment it is really good.

CANDY INDUSTRY: Jan, have you implemented any cost cutting measures during the recession? JAN HAMMINK: Yes, we did, but it didn’t affect our production, so we can easily ramp up with the same manpower. MADS HEDSTROM: We also see a difference, we’re seeing more and more orders. RALF SCHÄFFER: It’s also the same situation with us. The orders are much 30 CANDY INDUSTRY April 2011

higher than last year, even in 2009. Cost cutting at Sollich has always been a focus, but we did not reduce our staff or reduce any capability to build our processing machines. The problem we are facing at the moment is that companies supplying specific components are not delivering the parts we are looking for. I think we are all facing the same problem on the machine building side. So the time we normally calculated for ordering and receiving has tremendously increased. It’s forced us to adjust our planning and scheduling. STEVEN STAAL: Do you know why this situation has arisen? Is it because they brought their stocks down and couldn’t recover quickly enough? RALF SCHÄFFER: I think they reduced costs, they reduced production capacity. They reduced the stock. And I think they were forced to look short term, to save money and reduce costs, much more than we were. THOMAS MATOSEK: Yes, we see shortfalls

across the board — sheet metal processing, welding, whatever.

CANDY INDUSTRY: It certainly complicates long-term planning, which I suspect also affects ingredient suppliers. STEFFEN STORGAARD: For us in the fats and oils industry, it’s still very early to predict how 2011 will be. As you all know, commodity prices remain at a very high level, so customers are very reluctant to cover long term. That’s the challenge at the moment. So they are covering for the next month. JAN HAMMINK: Just-in-time deliveries. STEFFEN STORGAARD: So that’s why we are waiting for them. Yes, orders are coming in, they are okay, but we don’t know how it will be in six months. And another issue is that there are quite large regional differences in terms of the recovery, and what we see from a global perspective. We expect quite good growth in, for instance, Latin America. The Brazilian market is really good right now in our industry. We also expect a lot coming from Asia, China for instance. We are opening a new sales www.candyindustry.com

13th Annual European Suppliers Roundtable — London

d’ the Recovery Participants at Candy Industry’s 13th annual European Suppliers Roundtable (Front row, l. to r.): Jordi Torres, Loveras; Oliver Nohynek, Driam; Mads Hedstrom, Aasted; Bernd Roser, Habasit; Jan Hammink, Caotech; Ralf Schäffer, Sollich; Martin McDermott, Chocotech; Matt Cottam, BCH; and Graham Jackson, NID. (Back row, l. to r.) Andreas Leitze, Bosch Group; Ralph Jansen, Bosch Group, Thomas Hubl, Probat; Rene de Vries, Royal Duyvis Wiener; Massimo Pietra, Carle & Montanari; Steffen Storgaard, AarhausKarlshamns; Mark Beaver, Baker Perkins; Steve Staal; Tanis Food Tec; Thomas Matosek, Hosokowa Bepex; Andy Fleming, Barry Callebaut; Eduard Sala, Cafosa.

office in China next month. And while we do a great deal of business in Europe — in terms of growth — it’s a saturated market, a lot of competition. So it’s not as big a growth area as in the new markets, in the emerging markets. EDUARD SALA: As a chewing gum supplier, we hold views similar to Steffen’s comment. Latin America and Asia are the two regions that are providing by far the largest growth at present. On the contrary, other areas like Europe are much flatter in terms of activity, at least for our customers. There’s no doubt that raw materials prices are rising, which is reinforcing the perception from customers that it’s important to act quickly, buy your raw materials now, because most probably in the next coming months it will increase even more. Moreover, doubts remain whether these cost increases will end soon, so companies are even maximizing their purchases to avoid future price increases. ANDREW FLEMING: I would like to add to my ingredients colleagues’ comments www.candyindustry.com

with a chocolate and cocoa perspective. In looking at 2011, we’re sort of strapping ourselves in, because it’s going to be a pretty turbulent year. If you take into consideration the current crisis which is evolving in the Ivory Coast, I mean that’s a huge concern for us, not to mention other commodity pressures. Steffen has commented on oils and fats, which clearly have an influence not just on the CBEs [Cocoa Butter Equivalents] that we use, but on the cocoa butter itself. And then you also take into account the volatility for sugar and dairy, and this degree of volatility is something that the chocolate industry has not experienced before. I mean, buyers are used to looking at volatility in the cocoa market, and are experiencing that. But when you add that to volatility of the cocoa ratios on the processing side as well as sugar and dairy, then the price swings you can see are massive, and it becomes very difficult for our customers, particularly in the UK where private label dominates. A lot of the business goes into private label,

and then they find it extremely difficult to have those conversations with the retailers. As a consequence business changes hands a lot. The problem that people can get themselves into is, if they have a good position on raw materials, they have sugar covered, they have dairy covered, they have cocoa covered, they sometimes use that as a competitive advantage. That quickly changes, however, once the terms of the contract expire. So we see a lot of switching of business backwards and forwards. ANDREAS LEITZE: For us in the sugar confectionery processing sector, 2010 was a very strong year. Now we have the feeling that the customers are more open to new concepts, new ideas, and that they’re trying to get new products into the market. Consequently, customers are looking to conduct trials for new recipes, test new types of product. RENE DE VRIES: At last year’s roundtable, we were talking about a negative curve. But just after February, in March, the recovery started with some fairly large April 2011 CANDY INDUSTRY 31

13th Annual European Suppliers Roundtable — London

orders. Since then it didn’t stop. As a result, we were actually slowing production a bit. Since April last year, we began running two shifts, then 24 hours a day starting in February. At the moment we are already full with orders until the second half of 2012. So from a little work, it went sky high. It was quite a big switch. And again, it’s a problem Rene de Vries of getting our suppliers to Royal Duyvis Wiener provide us with components. As you can imagine it really complicates production planning. BERND ROSER: Well, we have seen a strong recovery last year as well, due to the wide customer base and multiple industries we supply. Though we had to go through stock reductions, we managed this without extending lead times. So we have capacity, we can supply, and we see a lot of demand. Globally, the USA and Europe are good. Latin America and Asia, as everybody has said, are also growing quickly. THOMAS MATOSEK: Actually I can only confirm what has been said already. We saw a big increase in 2010 compared to 2009, but we increased the same figures as we were used to before the crisis. We did not reduce our workforce, we reduced the number of temporaries, so we kept the same capacities, and we’re facing the same problems as, I think, our friends here in the industry, with sub-suppliers and long lead times. I think you will see some more growth in 2011, but I’m not sure whether it’s going to be at the same rate as 2010. MATTHEW COTTAM: I still see a lack of credit in the marketplace as having a dampening influence on 2011, which would prevent the recovery progressing as fast as we would like it to progress. The knock-on effect of this, I believe, is we’re seeing more sales with a private owner than we are with the big corporates. And this is maybe more a British phenomenon. Still the European economies that have struggled recently — notably Spain, Ireland and I’m going to say Britain — it’s been because of a lack of credit.

CANDY INDUSTRY: So even big companies are finding it difficult? MATTHEW COTTAM: Well, I’m just reflecting on the past 12 months really, 32 CANDY INDUSTRY April 2011

and I’d say generally there’s a lack of credit out there. There are plenty of good project plans, but the financial release doesn’t happen to enable the projects to go ahead. MARK BEAVER: I’d agree with Matt there. I think we’re seeing private owners, who are very cash rich and able to move very quickly when they see an opportunity, whereas the large multinationals are maybe a bit more constrained, and need to preserve their cash for other areas of the business, who can’t move as quickly.

in. So when you refer back to 2008, there wasn’t that pressure, you know. You were getting your pricing. Now it’s different. Now it’s a real battle.

CANDY INDUSTRY: Especially those who’ve made major acquisitions recently, right? MARK BEAVER: Absolutely right, yes. STEVEN STAAL: I think another aspect is

STEVEN STAAL: Well, you do everything

that over the last 12 months, we discussed that last year also, conditions have changed. You see more and more people asking for bank guarantees. So like we concluded last year already, that it is all about cash, not only for the customers but also for the company producing it. I think that still stands. ANDREW FLEMING: I think that also fits with the ingredient sector as well, because more and more customers are having to make sure that they have the cash available to finance their working capital, because, of course, if their raw materials double in price, the amount that they have to reserve for working capital goes up, so the cost of running the business, particularly if you’re in commodities, is very high.

CANDY INDUSTRY: Eventually that’s going to translate into a price increase, I would assume? ANDREW FLEMING: It will, inevitably. But just building on Matt’s comment, I think what it does do is that probably, people are a little bit more careful about how they manage their cash position, and therefore probably a little bit more reticent to make big investments. STEVEN STAAL: I think the world has changed structurally, and it will take a long time to get back to a level like that, if we ever get there — because I have seen a significant transfer from a seller’s market to a buyer’s market, and I would say that buyers in the industry, depending on what type of company it is, realize that they have more power than they thought. MARTIN MCDERMOTT: The pressure now is on the price. It’s the work that’s been put

CANDY INDUSTRY: That means internally you Martin McDermott Chocotech have to kind of figure out a way to cut costs. THOMAS MATOSEK: Each and every project. to try to move away from the price, which is sometimes possible and sometimes not, and you have to be clever in the sense, well, what have you supplied and with whom have you compared? Because I would say that in 2008 two quotes were enough for a company to do something. Now they ask for five quotes, and they deal more seriously with it. JORDI TORRES: Well, basically we have started the year in a very promising way, but our concern is how the turmoil in economies such as Egypt, Libya, Tunisia will affect the global economy. Some projects in that region now are, let’s say, a little bit ‘Stand back.’ So Jordi Torres Lloveras our concern is what will happen with this and how this will affect the whole economy. As you all know, one can’t escape globalization. If something happens there, you’ll feel it here.

CANDY INDUSTRY: Right. Anyone else dealing with countries such as Libya, Egypt, Tunisia? MARK BEAVER: I think the ramifications are global. If the oil price keeps going up, then that’s going to limit the spending power of consumers in a lot of the developing markets, which consequently is going to affect the consumption of the end products that a lot of our technologies produce. So I think we shouldn’t delude ourselves since there’s a long way to go with all this. There could be a lot of volatility during the course of the year.

CANDY INDUSTRY: With interpack 2011 just around the corner, I’m interested in finding out what is the main thrust of the new innovations and improvements your www.candyindustry.com

13th Annual European Suppliers Roundtable — London

companies have prepared for the show this year. THOMAS MATOSEK: I think the biggest trend we saw at interpack 2008 was the demand for easy-to-clean or hygienic machines, and I think this trend will go on and we’ll see the same topic at interpack 2011. What we’ve done, we basically started re engineering our equipment about five, six years ago and we’ve been completing our range of hygienic equipment. The second big topic we see coming up is energy efficiency, so while in the past I think all of us produced equipment and lines for maximum capacity with maximum cooling capacity and with maximum utility consumption, we now have to downsize. We have to make it fit the application in order not to waste any energy and resources. The third trend we’re seeing is the trend towards smaller production lines, and local production in smaller markets, in order to avoid logistics costs or these kind of things.

CANDY INDUSTRY: And what are your expectations for interpack this year? MASSIMO PIETRA: I would say as great as usual, and we’re expecting large crowds of customers, all eager to find new solutions, new equipment and a willingness to invest.

MARK BEAVER:

Massimo Pietra Carle & Montanari

I think the area of sanitation is interesting. We’re starting to see in the United States more direction toward that. The Grocery Manufacturers Association has come out with a set of rules for hygiene control. MATTHEW COTTAM: The 12 principles. MARK BEAVER: Yes, principles, which people are starting to look at. Another side of our business is biscuit technology, and in particular in that arena, there’s a big push for equipment design to follow those principles. People are very interested to see that. We’re starting to see that interest spreading to other areas as well, on the confectionery side and elsewhere. So I think there’s a definite move in that direction.

CANDY INDUSTRY: I know that your company’s been involved in new product development with ingredient companies, etc. Is that focus still ongoing, and are you being 34 CANDY INDUSTRY April 2011

asked by your customers to help out more in new product launches? MARK BEAVER: We’ve always had a product development lead over many years. It’s a mixed Dee Wakefield bag. You get the people Candy Industry who are brave enough to launch a new product. I mean that’s the real issue. Developing a product’s part of it, and obviously then we know the issues in terms of marketing and market acceptance of new products. That’s always a high risk strategy. I have to say, over the last 12 months we’ve seen more people wanting to spend time with us in our innovations center, looking to develop new innovative products, which is always a good thing to see. People, particularly the larger organizations, are looking for that differentiation in the marketplace.

CANDY INDUSTRY: And your expectations for interpack? MARK BEAVER: Are good. Yes, we’re very confident.

RALF SCHÄFFER: As you know, I’m also part of the board at interpack, and therefore I can tell you that interpack is, of course, fully booked. So I also expect a very good interpack.

Ralf Schäffer Sollich

CANDY INDUSTRY: What about trends in terms of what you’ll be showing at the show? RALF SCHÄFFER: I think what Thomas said is, of course, the trend: Everybody is talking about hygiene, about energy, about building the machine in a way that the operator can do the maintenance work. I think we, as a machine supplier, have to be a little bit careful that we are not pushed too far. When you talk to people who are responsible for the hygienic execution of the machines, they lose the view of the production goal. You can have a very hygienic machine, but it can’t produce anything. If there are some special situations, the machine will stop. That is the message that we have to tell our customers, that energy saving, hygiene, everything is very important, but not the only thing. THOMAS MATOSEK: I can agree with Ralf. In some cases, hygienic machine de-

sign has become more important than the functionality. Yes, but still, I mean, when our customers’ team comes to a decision, hygiene is what counts the most. MADS HEDSTROM: It’s the same with energy, I mean, we can say, ‘Yes, yes, you will.’ You have to. We have also just brought out a new tempering machine, where you save 5% – 50% on energy. You know, you have to do these things. THOMAS HUBL: I agree that it’s the aspect of energy which is becoming more and more important, especially when you have to build roasters, and you need Thomas Hubl to have a lot of energy Probat for the roaster. So at the interpack, Probat will display a roaster that has heat recovery, to give our customers a chance to save some money. And we’ll have also a new system to capture and clean exhaust fumes, which we have now installed in several facilities throughtout Europe. Our customers have to spend a lot of money to ensure environmental compliance, which involves using catalytic systems or afterburners. ANDREAS LEITZE: These trends, such as easy to clean, energy efficiency, which have been mentioned here by Thomas and Ralf, are also present on the packaging side. That means tight packages for chocolate, again, a hygienic issue, obviously, and also for example, Andreas Leitze Bosch Group single-wrapped jellies. The trend toward individually wrapped jellies is another example of increased emphasis on hygienics. JAN HAMMINK: I’d like to make an announcement related to interpack: Carle & Montanari, Probat and Caotech, have entered into a preferred partnership relationship for cocoa processing. This means that we can offer our customers complete turnkey projects, and the customer can work with one supplier. Also internally, we designed our partnership so that we can be very competitive for complete projects. We call it a preferred partnership, because it’s only preferred. When a customer wants www.candyindustry.com

A new partnership for the cocoa industry

Caotech, Carle & Montanari and Probat are pleased to announce their preferred partnership to serve the cocoa processing industry. The three companies, each mastering different steps of cocoa processing, have joined their expertise and competence to provide their Customers with Turn-Key cocoa processing plants. Tailor-made solutions are designed for Customers to take advantage from reliable and modern plants at competitive prices. Customers will be able to discuss their projects with any of the Partners. Every step of the process will be managed by these experienced partners providing an integrated solution.

Visit us at INTERPACK 2011 at: HALL 3 - STAND C24/C26

HALL 3 - STAND E31/F36

HALL 2 – STAND D12

Caotech b.v. Handelsweg 3 1521 NH Wormerveer The Netherlands tel. +31 75 6404313 fax +31 75 6404312 www.caotech.com

Carle & Montanari SpA Via Trebbia, 22 – loc. Quinto de’ Stampi I-20089 Rozzano (MI) Italia tel. +39 02 824521 fax +39 02 82452252 www.carle-montanari.it

Probat-Werke GmbH Reeser Str. 94 D-46446 Emmerich am Rhein Germany tel. +49 2822 9120 fax +49 2822 912444 www.probat.com




13th Annual European Suppliers Roundtable — London

to deal with another setup of suppliers, we, of course, accept that completely. But I believe that this arrangement will help our customers in their dealings with us, because it will be efficient, it will be easy regarding information flow, and it will be cost effective.

CANDY INDUSTRY: So Jan, can you be a little more specific as to how each company is preferred? JAN HAMMINK: Simply, when you take the big items of the cocoa line, then Carle & Montanari is more on the pressing side, Probat, of course, is for roasting, and we are for grinding. We are now currently finalizing the technical aspects involved in integrating our lines so that it will be a very efficient turnkey system. Jan Hammink Caotech THOMAS HUBL: The core point is the machinery. They fit quite well together, so we have almost no overlapping, so I would say for a partnership, it’s a very good start. MASSIMO PIETRA: Well, I can only confirm what Jan said. Of course, the cocoa processing market has changed in the last two years, let’s say, mergers, acquisitions and so on. We find this preferred partnership as a way to give something more to the customer than just machines that the three of us could supply alone. The idea is to design some solutions that the markets want today, to be open, to react faster, to be competitive on the price side.

CANDY INDUSTRY: And do you also want to comment on trends that you’re going to be showing at interpack? MASSIMO PIETRA: I believe everyone’s commented on the trends that we’re all actively involved in. And we’re involved from cocoa to the confectionery packaging, so these trends change a bit along the way. When you produce, for example, moulding lines, you have quite complex lines, and this mix of trends is never that clear. Sometimes it is maintenance, very quick maintenance, it’s changeovers, it’s energy, it’s sanitation. The challenge is how to mix them together and at a good price, because it’s not easy. Every large customer has ideas on these trends. So you must also mix and match different 36 CANDY INDUSTRY April 2011

ideas from the customer as well as propose something yourself. It’s a wonderful challenge. Nevertheless, there are costs involved, which I hope can be recovered. This is not very clear to me yet.

CANDY INDUSTRY: Oliver, any comments on your expectations for interpack, and what your company’s seeing in trends? OLIVER NOHYNEK: We, of course, are expecting many customers and many orders. As many participants in the roundtable have already mentioned, the situation is improving after a tough and difficult period. The only thing I’m not convinced about is that – how stable is the recovery? Is it just a weak recovery? I haven’t found a final answer to that yet. We’re still in the process of getting to the Oliver Nohynek Driam end of the recession.

CANDY INDUSTRY: Are you saying you’re unsure of the recovery? OLIVER NOHYNEK: Yes, I don’t know how stable it really is.

STEVEN STAAL: You will know on at the end of the year, December 31.

OLIVER NOHYNEK: Yes. Next year, I will be able to tell you.

CANDY INDUSTRY: Graham, because NID travels a long way to interpack, what are they estimating to do, and how do you look at interpack this year? GRAHAM JACKSON: I think it’s a challenge just to get there this year, for us. But – yes, we have some new equipment that we will show this year, and I think what we want to do is dispel the myth that it’s the same old, same old. Because we’ve been accused of showing old equipment in the past, so everything that’s going to be there this time will be a new design. We’re Graham Jackson quite excited to actually NID show the rest of the world that we’re still alive and kicking, and coming up with some new concepts as well. MATTHEW COTTAM: On our end, BCH is going to increase its range of micro equipment. We started three years ago with a micro range of equipment, which has sold very well. It does the same thing as the big

lines, but with less automation, for a lower price and delivers at lower output. So this year we’re developing that range with more equipment, which we see as the future, particularly as private or family-owned businesses buy into the power of technology and larger companies forego being as proactive in the marketplace as in the past.

CANDY INDUSTRY: So that’s definitely an adjustment to market realities, then, right? So you’re seeing midsize and smaller operators much more? MATTHEW COTTAM: We see many more midsized and smaller operators every year. I think I mentioned it three years ago. It’s almost like reverse globalization. People don’t want to keep buying in commodity confectionery products from other countries. They now want them to make it themselves. And that doesn’t always justify a large line, it justifies smaller equipment, not just from a size of market point of view, but also from a financial outlay point of view.

CANDY INDUSTRY: That makes sense. And so are you the only player out there doing that? MATTHEW COTTAM: I suspect not. STEVEN STAAL: Up to now you were. RALF SCHÄFFER: We have been doing this already since we started the company, so we had always the small equipment and the big equipment. Our experience is that if, let’s say, one big company buys another big company, they will concentrate on the mainstream products. They will reduce some small products, reduce small things, which are not profitable for them, and then there is space for smaller companies to go after this segment. We have many examples of this, and therefore you are correct that big companies stop producing small segments, there’s enough space and enough capacity for medium-sized and small companies to go in, and that’s exactly what we also see.

CANDY INDUSTRY: And in producing smaller equipment, are your actual costs of production higher as a result? MARTIN MCDERMOTT: It depends who designs your equipment. If you have the same engineer designing the high output equipment and designing the smaller equipment, then they take out two bolts and change the motor, and then it’s supposed to be cheaper. You really need to be careful around that sort of thing. MATTHEW COTTAM: Yes. BCH apwww.candyindustry.com

Packaging your ideas! Welcome to LoeschPack at Interpack 2011

Interpack 2011,

LoeschPack is a technology and quality leader for machines and complete systems for packaging chocolate, chewing gum, confectionary and long-life bakery goods. In this dynamic industry, LoeschPack has stood for innovative,

12 –18 May 2011, Hall 15 Stand A41/B42

flexible, and economic system design, as well as for globally available all-round service over the entire life cycle of a system – from the initial idea all the way to replacement part supply – since 1919.

> Packaging your ideas... > Feeding Systems

Above all, LoeschPack is a byword for exceptional and creative solutions and packaging concepts.

> Robotic Pick and Place Systems > Trayloading Systems > Roll and Stick Wrapping Machines

True to the promise to “improve the future – create added value”, LoeschPack champions the needs of customers, employees and society. And with carbonneutral machines, we are setting another milestone.

Loesch

Verpackungstechnik

GmbH

·

Industriestr.

1

·

96146

Altendorf/Germany

> Fold Wrapping Machines > Carton Erecting and Filling Machines > Complete Packaging Lines

·

www.loeschpack.com

·

[email protected]

13th Annual European Suppliers Roundtable — London

proached it from a point of view of starting again, so everything was thrown out of the large equipment, and we just started again with a more economic production method for making the smaller equipment.

CANDY INDUSTRY: So you actually started… MATTHEW COTTAM: From scratch. We took some brave decisions, sort of reversing what the industry standards were, in some instances, to Matthew Cottam make the equipment to BCH Ltd. a price that would justify the output it was delivering, and it seems to have paid off.

CANDY INDUSTRY: Yes, so it’s a far cry from all the bells and whistles that we talked about three or four years ago. Now, there’s a countertrend toward simpler, cheaper, and actually custom-designed to the smaller operator. Do you find that as well, Jordi? JORDI TORRES: What we hear is the need for flexibility. If you want to do everything with just one machine, it’s difficult to cope with this. MARK BEAVER: I think there’s two ends of the spectrum here, interestingly enough, because we’re also being pushed at the higher end. Some of the larger producers now have factories based in China. That floor space is getting more and more expensive, and hence they want to get more capacity out of the same Mark Beaver footprint. So in some Baker Perkins areas we’re actually being pushed to increase the top end of our capacity, to get more out of the same area. STEVEN STAAL: Wider belts, more per minute and all those kinds of things. MARK BEAVER: Absolutely right, yes. MARTIN MCDERMOTT: From a cooking capacity point of view, I agree you also have to look at the higher end. You have certain sizes of equipment, and with some markets and some multinationals, you just can’t get in if you don’t make that big equipment. They even want bigger than what you’re used to producing. So I think there’s definitely growth on both sides of the spectrum. 38 CANDY INDUSTRY April 2011

STEVEN STAAL: It’s also important to mention that many companies over the last one-anda-half to two years have been putting all their attention in surviving. Steven Staal And now, we have noticed Tanis Food Tec that, and I think it’s psychological, that people think, ‘Okay, we have spent enough time on surviving.’ People get more positive, so they think more long term. As a result, we expect more demands, more new ideas and concepts, because people can breathe a bit more and have more time to consider such possiblities. We also think that it depends a bit on who is visiting your booth. If you get engineers visiting at your booth, they want to know about how you’ve constructed things, whether it’s hygienic, questions along those lines. But we hope we will also see some marketeers who will come up with thoughts about how new products could be designed.

CANDY INDUSTRY: I’d like to address our ingredient partners at the roundtable. Are customers coming to you regarding R&D efforts? Are you more involved in working with them than ever before? STEFFEN STORGAARD: Our efforts within research and, in part, development has very much been linked to the trends coming from the market, and there are two clear trends that we see in the market right now. That is the health trend, and it’s what we call indulgence.

CANDY INDUSTRY: Two separate movements, right? STEFFEN STORGAARD: It’s quite a challenge, but for a consumer it should be a pleasure to eat a confectionery product. But we are more and more aware of the health aspects. It started with the fats containing no trans fats, then it was followed by non-hydrogenation. Now the new trend is low saturated fats, and this is what we are looking a lot into. And our response to that is that now we have a complete product range of non-hydro, non-trans fats and fats with very much lower content of saturated fat.

CANDY INDUSTRY: Do they still deliver the indulgence that you talk about? STEFFEN STORGAARD: Exactly. So in that way we are quite convinced that we’ll see a

lot of business within these products over the next years.

CANDY INDUSTRY: I mean, I assume that these ingredients cost more than the regular fats and oils that you’re delivering, right? STEFFEN STORGAARD: Yes. CANDY INDUSTRY: And are customers willing to pay the price for that? ANDREW FLEMING: Some will. STEFFEN STORGAARD: Yes, because for many companies it’s quite important, and the demand is very often coming from the retail chains, because they’re being pushed. And another thing about the indulgence, this is where we have tried to invent something new, especially within aerated, light fillings. This is a trend that we are seeing much more of, the mousse fillings, etc. And there we have created a very nice filling fat which you can aerate. So this actually goes hand in hand with the health trend, because by aeration you put in air, and then you can actually lower the amount of the fat in the product. ANDREW FLEMING: I agree with Steffen in terms of some of the trends in the market. I mean the health trend continues; it’s been there for a while now, for a couple of years. Where we do see much more potential, much more interest, is in the indulgence side, and creating chocolates that really do have very unique flavor profiles or very specific flavor profiles. And we’ve put a lot of effort, money and energy into products like Terra Cacao, which is a new product we launched this year, which is all about controlled fermentation, monitoring the cocoa, and really cultivating it in a way that delivers a particular type of flavor. That has a lot of credibility and a lot of traction in the marketplace.

CANDY INDUSTRY: While attending ISM this year, I saw more what I would call reactionary products than innovative concepts. Has the recession dampened research regarding cutting edge product development? Do you as suppliers find yourselves forced to become thought or idea leaders for confectionery companies nowadays? THOMAS MATOSEK: I think our customers have definitely been trying the last few years. Since the initial crisis, they’ve been trying to explore any possible niches www.candyindustry.com

13th Annual European Suppliers Roundtable — London

through existing products. So instead of also investing in complete new lines, they’ve bought more single machines to extend an existing line to come up with another product extension. On the other hand, I think by now they have realized that they’ve Thomas Matosek explored all these possiHosokawa Bepex bilities, and it’s now time to come up with something new, something revolutionary, and that’s probably why we’ve started seeing more customers really interested, as Andreas said before, in new forms and new concepts. STEVEN STAAL: Could it be that since the recession, more and more companies are more financially driven? Putting new products out means investments in marketing, investments in equipment. Financial people look at other things, and may well act as a brake to these kinds of new developments.

www.candyindustry.com

CANDY INDUSTRY: You’re saying that the actual focus is on profitability? STEVEN STAAL: Yes. CANDY INDUSTRY: So companies are cutting back on R&D? STEVEN STAAL: Or they aren’t commiting to introducing new products. Maybe the ideas are there, but the introduction is another investment, isn’t it? MARTIN MCDERMOTT: It used to be by changing the packaging you had a new product, but the same product was in there. Now the consumer is saying, ‘Well, we actually would like a new product.’ JORDI TORRES: I just want to say, with the market, we have the same feeling; we don’t see that people are cutting costs on research and development because our innovation center has been fully booked. However, we also notice a big increase — from the universities, from the public sector — to try to invest in infrastructure. In Barcelona there are three universities, and the food technology

centers, they are really using our research and development center to improve on food.

MADS HEDSTROM: We have even seen the trend that they want the Mads Hedstrøm machines out to their Aasted facilities. They are not only using the innovation center, but they also want either rented machinery or new machinery to test their concepts for a longer period of time in their plants. MATTHEW COTTAM: I think that people are outsourcing. Even big multilaterals are outsourcing their testing facilities, so they’re relying less on in-house development of new products and looking forward to working with suppliers to help them develop new products. I can only believe that’s because they see it as a cheaper way of doing it. I don’t think there’s any other reason for doing it. So they are releasing confidential information under strict

January 2010 CANDY INDUSTRY 39

13th Annual European Suppliers Roundtable — London

control, and expecting suppliers to work with that information and develop new products. It’s a trend that we’ll see increase.

you seen demand from your customers about improved conveying systems? BERND ROSER: Besides a generic level of

even be more exacting regarding sourcing, food safety? EDUARD SALA: I think

CANDY INDUSTRY: Do you think there should be increased regulation in the commodities markets? MARK BEAVER: I’m not sure you can. ANDREW FLEMING: I think there should

traceability and declaration of conformity, which we all have to fulfill, it’s on the agenda daily. We are more and more involved in CIP requests from the end-user side; clean the belt in place; Bernd Roser Habasit add to existing equipment. Our main mission involves supporting the customer in hygiene, developing product with CIP for the belt and creating better, cleanable, more hygienic, less delicate surfaces. That’s how a belting company can support manufacturers.

it’s a significantly different approach compared to machinery. In our case, it will affect our operation significantly. First of all, we have Eduard Sala Cafosa more regional restrictions. Second, we’re constantly investing a lot in our factory to meet increasing requirements and demands. It’s a matter of controlling every step of the process. And you must be prepared for different audits. As you can imagine, a tremendous amount of effort and money is invested in this aspect. We all know the standards. Independently, however, there are certain customers who want us to uphold their standards specifically. At the end of the day we may be subject to 10, 11 audits a year. As a result, it’s a continuous process.

be some limits on what they can do and what they can’t do, yes. I mean, we need to be careful, because as an ingredients manufacturer and supplier, we need to trade in those markets as well. But there should be limits on some of the things that are done, because there’s been Andy Fleming Barry Callebaut some blatant manipulation of the cocoa market within the past 18 months, and people have been quite open about it, as well.

CANDY INDUSTRY: Bernd, obviously belting plays a critical role in food safety. Have

40 CANDY INDUSTRY January 2010

CANDY INDUSTRY: Turning to our ingredient suppliers once again, are you being charged to

Bernard Pacyniak Candy Industry

www.candyindustry.com

Manifold tasks – one belt supplier

With a full belt range for the confectionery industry – Habasit has the solution you've been looking for.

As manifold as the processes, and properties of chocolate, and candy products – as versatile our solutions. You want to save costs, optimize processes, increase yield? Habasit has the belt that does the job. Habasit – your solution provider. With Habasit processing belts, you can easily design CPFEWUVQOK\GCP[EQPXG[QTU[UVGOEQPƂIWTCVKQPCPF save space in production.

Please visit us at Interpack 2011 Düsseldorf/Germany – Hall 3, Stand E46

E-mail: [email protected] Phone: +41 (0) 61 715 15 15 Fax: +41 (0) 61 715 15 55 www.habasit.com

Habasit – Solutions in motion

13th Annual European Suppliers Roundtable — London

CANDY INDUSTRY: The cost of doing business these days, I guess. Stefan, do you want to add something about traceability? STEFFEN STORGAARD: The only thing I’d like to add involves our efforts regarding sustainable palm oil again. There are requests coming from the market for sustainable palm oil, consequently all Steffen Storgaard AarhusKarlshamns our factories have been certified by RSPO, Roundtable on Sustainable Palm Oil. That means we have to set up a secondary supply chain for the palm oil. That, of course, is a procedural change.

CANDY INDUSTRY: Andrew, any comments on that? ANDREW FLEMING: Yes, many of our customers are increasing their standards, and they are placing more and more limitations on us. So we have to adapt to those limitations. We also have to invest in our infrastructure, because we have conditions

where, for example, if a customer insists on a positive release, we have to have all the microbiological resource back before we actually send the product out. That means you need to hold the liquid chocolate for another three days. You need more tank capacity to do that. It does have an impact. ANDREAS LEITZE: On the equipment side, I think it goes hand-in-hand with cost reduction, because if you have a more efficient, more sustainable machine, that means it save energy, it has less waste, shorter cleaning times, less water consumption, you know, these are all aspects which are reducing the cost of production. This is something which, of course, small companies are very interested in — reducing their production costs. And on the other side I see that many customers/companies are trying to market sustainable packaging. We now have a new technology using only monofilms. This is a way for small and medium-sized companies to cut their costs and simultaneously embrace sustainability.

MAX OUT PUT VISIT US AT INTERPACK DÜSSELDORF, GERMANY MAY 12–18, 2011, HALL 2, BOOTH D12

42 CANDY INDUSTRY January 2010

CANDY INDUSTRY: I understand there’s a growing emphasis on improving customer service. Are your organizations reallocating resources to improve customer service – if so, do you believe this is one of the ways to improve your competitive advantage. RALF SCHÄFFER: Basically I think that the general trend in the industry is that customer service today is different than it was in the past. Then, it was more the case that you did it from the front line, you gave information, you provided good service. Naturally, when the customer called and had a problem you said “As soon as possible somebody will solve the problem.” Today you need to have proactive service. We have to offer more active service involving either yearly or twice-a-year visits, maintenance with the machine, perhaps a better guarantee or whatever. You also need to think about providing operator training, checks of the line. I think most of us are doing this already, but I think

COCOA: OUR NE W EFFICIENT ROASTING TECHNOLOGY FRD/C-T2 REDUCES YOUR ROASTING TIME SIGNIFICANTLY AND R AISE S YOUR OUTPUT UP TO 30 %. DON‘T YOU LOVE SOME THING NE W A S LONG AS NOTHING CHANGE S? IN FACT WE C H A N G E NOTHING BUT YOUR OUTPUT. HOW MUCH TIME DO YOU SAVE?

W W W.PROBAT.COM

[email protected]

www.candyindustry.com

Better start, better finish! Start Line

Probat’s Thomas Hubl and Caotech’s Jan Hammink discuss their new preferred partnership agreement with Candy Industry’s Dee Wakefield. that is a basic trend between the service of the old days and the future.

CANDY INDUSTRY: So you have to be a bit more proactive in your customer service? RALF SCHÄFFER: Yes, to find solutions to help your customer so you can have good customer relations during the lifetime of the machine. MADS HEDSTROM: You have to get out there more locally to them. If somebody has a problem at a certain time, at a certain place, they need a response immediately. And you have to give them that today. There’s a lot of different ways of doing that. You can have 24-hour service, you can have people at the spot in different offices, you can have service departments out there, you can have big service departments. I think what the customer – and we ourselves as consumers – want somebody to react as soon as we report a problem. MADS HEDSTROM: Yes, of course. GRAHAM JACKSON: I’ve found that over the last ten years our machines have moved from primarily an agricultural type piece of equipment to quite elaborate systems with servo drives and sophisticated software programs. We find now that whenever we go back the people who we trained initially, they are no longer there. People don’t stay in jobs like they used to and so you’re constantly having to retrain people. That’s where misdiagnosis comes in. And it’s almost impossible to do it over the telephone because what happens is: you pick up the phone, someone says ‘It’s not working. You say, “What’s the touch screen telling you? Are you getting any feedback from the drives? And is Dave still there?’ ‘No, Dave left two years ago.’” ANDREAS LEITZE: Most customers with small problems want to have them answered immediately or within an hour; for major problems even there they want to have them answered within the same shift. MADS HEDSTROM: They want somebody to be there, it all depends where in the world you are. What I mean is, service is one of the things which we have – all of us around the table – have to survive on. It has come to that. www.candyindustry.com

Powering the world of sweets Dosing, weighing, mixing, cooking, aerating Extruding, forming, cutting, depositing Tempering, enrobing, cooling Discover the new Start Line, Interpack, Düsseldorf, 12. – 18.05.2011, Hall 2, B11/C04

www.bepexhosokawa.com

April 2011 CANDY INDUSTRY 43

13th Annual European Suppliers Roundtable — London

CANDY INDUSTRY: So the service is a bit more demanding on your end, right? JORDI TORRES: In

ticularly in chocolate – one of the challenges that we have is the cost-to-serve model. So we have customers that are general, it’s what priced based on buyMads said, but I think ing large volumes, we are living, all of us bulk chocolate, it’s are making money a commodity item. because we are living And they can eat up in a society of our failresources as well ures. Everything we as energy from our buy can fail. So what technical support we need, all of us, is people when they an immediate report, have a problem. Then and our customers, you have the other as well. People are end of the spectrum, more demanding they’re buying relabecause I think this tively small volumes, kind of mentality will Candy Industry’s Bernard Pacyniak joins Habasit’s Bernd Roser and the Bosch Group’s Ralph Jensen and Andreas Leitze prior to lunch. but high-margin specontinue to have imANDREW FLEMING: Just a comment, I ciality products. Thus, one of the chalmediate impact on what you buy. That’s don’t know how the machinery collenges we’ll have as an industry, not just why after-sales service in our business is leagues see this, but ingredients, parBarry Callebaut, is trying to deploying more important.

a Free eNewsletter

Brought to you by the editors of THE GLOBAL RESOURCE, FROM MANUFACTURING TO RETAILING

RE TA I L

r u o Y t e G ! x i F y l h t Mon Delivered to

Your Inbox

A Single Serving of Information on Category Trends and Technology

Advertise in the

Candy ClassiÀed

Confectionery Fix provides a dedicated dose of information on category trends, emerging developments in ingredient formulation and advancements in processing and packaging technologies.

To place your classifi Candy ed ad call Diana Indust in Rotma ry n at 847-40 : rotmanFax: 248-50 5-4116 2-9083 d@bnp media. com

CONSU

LTING

APT Depositor

- Heads, Pump Confectiona blocks, ry Wrapping Parts Fast, Reliable Consulting & Processing& Service & Part Design, Service Custom Designed Fabrication Equipment & Service 2D Auto Cad for Co-Manufa Services, R&D Your Needs Services cturing, Rebuild Facility

CANDY

614-607-0 MACHIN E CONSU 295 • Candymac LTING hineconsu lting.com

E-mail

EQUIP

MENT

MOST

Phone:

EQUIP

THE GLOBAL RESOURCE, FROM MANUFACTURING TO RETAILING

MENT

FOR

SALE

$"--
'3 "*/
-"4 5


FOR

SALE

NEW AND

• New Candy/Sna USED PROCES • New Tabletop ck Net Weigh/Fill S AND PACKAG • Rec. Custom Cup Seal System, ers (customiza ING EQUIPM Model POS-1S ble) • Semi-Auto Made Cup ENT • New Candy/Sna Filler for S/S Auger Gum Balls • Custom ck Form • New, Made ChocolateFiller FLG-500A Fill Sealer Rec. & • Various Model DCP200 • Quadro-Va Used S/S Candy L-Bar Sealers Cooling Tunnel Coating c Vacuum and Heat Pans 16”-48” • Various Blister Transfer Tunnels Systems, Packaging Complete • Various Mdl 903 Machines Conveyors Process Packaging , Turn and • 5-1000 Lines Equipme nt: Mixers, for Tablets, Capsules, Gallon S/S Kettles Pack Tables & Tanks Tanks/Ket www.djse Liquids,

ribe For F c s ub Sign up to receive our r

! ee

TTo o pl p place l ace c you yourr c cla cll a ssi s s i ffii ed ss ed a ad d in C Ca a nd ndy d y IInd n ndu dus ustr st r y call D iana R otma n a t 8 4 7 -4 0 5 -4 1 1 6 Fax 248-502-9083 email: rotmand @ b np med i a .com m

S

Ne N e two t w o rk rk!

newest eNewsletter at: www.CandyIndustry.com/enews

tles, Granulator and Powders nt.com EQUIPMEN • e-mail: s, & Coating sales@djs T CAN

2700 BE INSPECTED ent.com 14th Avenue, 905-475 IN TORONTO Unit -7644 !!! • Toll Free: 6 - Markham 888-DJS- , Ontario L3R 0J1 SALE • Fax: 905-475

Pans

-7645

'SBJO
IBT
N 1BDLB PSF
1S NBDIJ HJOH

1SPDFF0XOFE
DPNQFOFSZ
UIBO
BO TTJOH
UJUPS
B Z


• Nice 7” W.C. • Chocolate Smith • Chocolate DepositingEnrobing Line Tanks from Measuring • Candy • Hilliard Bar Wrapping 80 to 1200Pump lbs. >(:/ • Hillard Coater and Machine ,9: -VY*O • New Chocolate Enrobing Line Melters VJVSH[L +9@, • Foil Caramel Cutter 4VSKZ 9: Wrapper 21 2
U
UIF
-08 &45 13*$&

(6"3"/

5&&%

Advertis $"--
'3 e"*/
(3 in the Classifi 061

 

CLOSEO

Cerreta

Candy

UTS

Company

3:49m.indd PM

1

10/29/10

www.can

3:48

dyindustr

PM

y.com

CI_Decemb er_2009.ind d 117

12/7/09 2:48:02

44 CANDY INDUSTRY January 2010

PM

www.candyindustry.com

13th Annual European Suppliers Roundtable — London

ANDREW FLEMING: Yes, but is there really an appreciation for the value that’s provided through that? It’s a typical thing that a lot of commodity businesses go through, I mean the oil industry has gone through it, so it’s a normal economic cycle. We’ll have to address that because, you know, it’s creating, it’s really making customers appreciate the value of what they have there. Because with us, if they have a problem, they pick up the phone and Just before the group broke for lunch, Pedro Lopez Lopez, president and pretty much anywhere in ceo of Valor, provided an overview of his company’s operations and how it’s the UK, you know, within positioned itself in both local and global markets. three to four hours we’ve quite a lot of your resources to relatively got somebody onsite fixing the problem. GRAHAM JACKSON: Also, a big problow margin customers. CANDY INDUSTRY: The 20/80 rule. lem for us is being in Australia – every-

body’s far away. It costs a lot of money to get people onsite if we don’t have local people. Nobody ever wants to pay for that. We would love to set up a global network for service, but how do you actually do it? How do you finance that, because no one can actually predict when that telephone call’s going to come. ANDREAS LEITZE: If we have a software problem there’s a solution. But if it’s hardware problem, a technical problem, you have to go onsite for half the customers. We at the Bosch Group have some advantages because of our size. In the last three or four years, we have built up our service in Japan, China, Bangkok, in the United States. So more or less in every time zone, we have service entities sitting there onsite. But even for us, it’s still a challenge to have all the competence you need onsite. RALF SCHÄFFER: I think the problem is also that while we have to change, our customers are not prepared to, let’s say, employ staff sitting around waiting for a

#ONTROLYOURPRODUCT

MIXING¯AERATING¯TEMPERING¯CRYSTALLIZING¯DEPOSITING INNOVATIVEPROCESSSOLUTIONS FORYOURPRODUCTIDEAS

"AKERY

„ #ONFECTIONERY

(ALL 3TANDNO%

$AIRY

WWWTANISFOODTECCOM

www.candyindustry.com

January 2010 CANDY INDUSTRY 45

13th Annual European Suppliers Roundtable — London

problem. So they’re using technical pieces of equipment but a solution to staff, like you said, they can do it locally, make a certain product. But, on the probably they can do it with some other hand, any of our lines can be outsourced company, but normally the broken down into certain modules. MARTIN MCDERMOTT: Modular companies reduce their technical staff design, which is the solution. and therefore they are more depending ANDREAS LEITZE: I believe most on supporting services. MARTIN MCDERMOTT: With the customers don’t care about modularger multinationals, mostly it’s part larity or machines. What they care of the contract, they want a guarantee, about is short delivery times and no matter where, within 24 hours you flexibility and not in the machine. have somebody onsite within 24 hours And that’s what we can do with the and that’s them being lenient. That’s help of modularity. CANDY INDUSTRY: I mean, is part of the deal. modularity the answer to flexibility? BERND ROSER: My colleagues on the Barry Callebaut’s Andy Fleming shares thoughts on the chocolate THOMAS MATOSEK: I think we machine manufacturing side have lab, market with Valor’s president and ceo, Pedro Lopez Lopez. have to distinguish between two pilot plants, application kitchens. Well, groups of customers. There are those this is now coming to the component tion nowadays that if you can get there in suppliers. We are asked to start upfront one day to sell it, you can also get there the big customers, multinational organizations, where you usually deal with project service checks. next day to fix it. CANDY INDUSTRY: Are you getting also CANDY INDUSTRY: Well, you bring up engineers. They have a certain project, into this proactive or preventative mode? an interesting point. Why couldn’t a service they have to make one product for the BERND ROSER: As much as this is, as you visit really be a sales visit, because in next two or three years, and it doesn’t the end you’re dealing with the customer. say, part of the contract, yes. matter to them anymore what other 10 or MARTIN MCDERMOTT: And your ques- When you’re helping him solve a problem 20 products they can make on the same — it’s not all about selling — it’s about tion earlier to Mads about what hapequipment and how long this line will pens if you sell a line and somebody else maintaining and furthering the relationship last. Whether it will last for only those that you have. So that requires mechanical takes over. We don’t have that luxury. two years or 30 to 50 years. So these service, or some intellectual service. You sell it, you’re responsible. So if the cases, modularity and flexibility don’t GRAHAM JACKSON: It’s all about nasty phone calls come, you take some have the same value anymore, the same keeping a competitor out as well. of it. I mean, we have a service departimportance any more. On the other hand RENE DEVRIES: For example, our ment, but, you know, you’re the budget I think we agreed earlier today that we’re service engineers are at least twice a engineer, you’re the budget manager. all hunting for a new kind of customer — MADS HEDSTROM: We all agree about, year visiting all the customers in the the small and midsize customers — these sitting around the table, the customer world. We have a whole team of service need modularity and flexibility because wants more service today than they engineers, and that is also generating on the same thing on the same line they wanted 15 years ago. So to be within the new orders, spare part orders, etc. But it want to make all their products. They business you have to support that. is also creating another thing, goodwill want to change from one to the other in a MARTIN MCDERMOTT: No, there is no with customers, because with every couple of hours. way around it. business, there’s something you can help THOMAS MATOSEK: I think modularMATTHEW COTTAM: If I can just expand ity, the design of our equipment, might them a bit, some tweaks or resolving on what Martin said about sales being be more important to ourselves than some small issues, it helps a lot. So twice responsible for what happens in the to our customers because what our a year they’re visiting every customer in lifetime of a product. As a business it’s customers expect is a customer solution, the world. CANDY INDUSTRY: On the confectionery but at a reasonable cost. So you need always easy to get someone there the processing side, modularity is the new next day if there’s a new business being lots of standard components to build a buzzword in equipment design but are discussed. If the same business then says huge variety of different solutions. MARK BEAVER: I think you’re right, “Actually, it’s going to take three days to get your customers buying into it? What about turnkey solutions, can modularity codes Thomas. It’s important to us because a service engineer there because we’ve got live with turnkey thinking? it means repeatability. Repeatability a problem,” there’s something wrong and THOMAS MATOSEK: Yes and no. I think means reduced risk. Consequently, that you’re not going to be in business for long. the world ‘solution’ has been beaten to should reflect in terms of benefits to the If you can get someone there the next day death in the last 10 or 15 years. That’s still customer as well. to sell the machine, you’re just as capable CANDY INDUSTRY: Thank you all for what our customers expect from us. They of getting someone there the next day to your contributions. don’t expect us to sell them, you know, fix the machine. So, I think it’s an expecta46 CANDY INDUSTRY April 2011

www.candyindustry.com

We have given Quality its name Düsseldorf 12. - 18.05.11

hall 3

Technology for the Confectionery Industry

booth 3 C 07

➨ ➨ ➨ ➨ ➨ ➨ ➨

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

Ringstraße 1 D-56579 Rengsdorf

Our representative for the United States and Canada: Landers Group, LLC P.O. Box 490 · 11 Florie Farm Road USA - Mendham, New Jersey 07945 Phone: 001 888 964 2220 · Fax: 001 888 964 9966 E-mail: [email protected]

Tel.: (+49)-26 34-96 76-200 Fax: (+49)-26 34-96 76-269

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

Special

REPORT

INTERPACK PREFERRED SUPPLIERS GUIDE

In step for interpack

A

s the final preparations for this year’s interpack show in Dusseldorf come to a close, the excitement begins to mount for attendees and exhibitors. Show organizes expect 2,700 exhibitors from approximately 60 countries to occupy 1.87 million sq. ft. of net exhibit space in all 19 halls of the Düsseldorf fairgrounds. From May 12 – 18, 2011, interpack will present packaging and processing solutions for confectionery, snack and bakery manufacturers. The largest share of hall space – ten halls – has been reserved by exhibitors supplying processes and machinery for packaging, followed by companies providing packaging materials and manufacturing in more than four halls. The segment for processes and machinery for confectionery and bakery products has grown since interpack 2008, with exhibitors completely filling

Halls 1 - 4 this year. Several companies from all exhibit categories will occupy outdoor space at the fairgrounds. For further information, contact

Messe Düsseldorf North America in Chicago by telephone (312 -781-5180); fax: (312 -781-5188); or e-mail (info@ mdna.com). Also visit www.mdna.com.

The following Candy Industry Preferred Suppliers welcome a visit at interpack 2011 Company Aasted A.M.P.Rose BCH Bosch Packaging Technology Buhler Caotech Carle & Montanari Chocotech Confitech Dumoulin FastTrack Engineering Fortress Technology Haas-Mondomix Habasit

48 CANDY INDUSTRY April 2011

Hall 2 3 5 6 3 3 3 3 1 1 1 5 3 3

Booth

Company

A11/B04 E29 F04/F16 B09/C58 C43/D28 C24/C26 E31/F36 A07/B08 A29 B17 B03 D02/D04 A21/B46 E46

Hebenstreit Hosokawa Klöckner Hänsel Ladco Group Lloveras LoeschPack NID OPM Probat Sollich Tanis Food Tec Tanis Group Union Confectionery Winkler & Dunnebier

ADVERTORIAL

Hall 3 2 4 3 1 15 3 17 2 3 3 3 1 3

Booth E08/E12 B11/C04 A25 E07 D13/E04 A41 D24 A20/B19 D12 B07/C08 E39 B29 E13 C07/C15

www.candyindustry.com

See us at

OR PR IE

SS ED E C T O TA N

ENERG EFFICI Y ENT

Düsseldorf Germany 12. - 18.05.2011 Hall 3 Booth A07 / B08

HYGIENIC DESIGN IN CIP TEG RATE D

Cooking

is our Passion

4PMMJDI
/PSUI
"NFSJDB
--$ 
-POEPOEFSSZ
%SJWF
Á
5BNQB
'MPSJEB

 5FM




Á
'BY



 &.BJM
JOGP!TPMMJDIOBDPN
Á
XXXTPMMJDIOBDPN

CHOCOTECH GmbH · Dornbergsweg 32 · D-38855 Wernigerode Tel. +49(39 43) 55 06- 0 · Fax +49(39 43) 55 06- 22 · E-Mail [email protected] · www.chocotech.de

INTERPACK PREFERRED SUPPLIERS GUIDE

Dumoulin

D

umoulin, which has a long history supplying panning equipment, has been in business since 1936. It developed the world’s first large-scale “automatic” confectionery coating pan in the 1960’s. The company manufactures a complete range of automatic high capacity panning systems in batch sizes up to 6,600 lbs. One of the important advantages of the Dumoulin system is that the design results in the smallest bed depth of any similar machine. This means all Dumoulin pans are gentle on delicate centers.

50 CANDY INDUSTRY April 2011

The shallow bed depth also increases the amount of surface area in contact with freshly conditioned air, reducing the processing time and this allows the coating to be distributed very quickly and evenly over all the centers. Recently, the company developed the Logix line, which is an automatic mini-coating pan for batch capacities up to 550 lbs. The LogiX has a perforated pan and is side vented for efficient drying during sugar and sugar-free coating cycles. The LogiC machine is very similar, but has a solid pan and this is used for chocolate engrossing and polishing as well as soft sugar panning. Dumoulin now also offers a special drum re-configuration system, which allows the LogiX perforated pan to be con-

ADVERTORIAL

verted into a solid pan by the addition of special plates that cover the perforations. This multipurpose machine is known as the Logi CX and it can be used for chocolate and soft panning as well as hard sugar or sugar-free panning, thus providing a high degree of flexibility.

Visit Hall 1, Booth B17 www.dumoulin.fr

The Ladco Group

T

he Ladco Group will be exhibiting a selection of machinery and discussing its wide range of products manufactured by

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

the Petzholdt Heidenauer, MacIntyre Chocolate Systems and Beetz Mixing Technology companies under its umbrella. Petzholdt will showcase the following equipment during the show: The Pre-Refiner HVS 100 is a fully automatic machine for pre-refining of chocolate pastes for high throughputs and uniform fineness results. Features include: a fixed gap device for fineness settings; a dialog-orientated operation with LCD/soft-touch pane; a storage tank with dosing flap (self-adjusting and pneumatic); and a screw conveyor for the transportation of the pre-grinded chocolate paste, easy to erect and operate. Petzholdts’ Five Roll Refiner HFS 180S is designed for the refining of chocolate paste and couverture within automatic processing lines. It is engineered for optimum throughput by constantly working across the width through different roll diameters. The unit can finely grind chocolates pastes in fully automatic operation and has a recipe memory for setting values and rated fineness values. During the show, MacIntyre will also highlight its extensive range of chocolate refiner/conches, bulk storage systems, tempering machines, enrobing plants, forming lines, lentil linenes, chocolate drop lines, moulding plants, vermicelli plants and panning systems. At the show, it will be exhibiting the 3000Kg Duplex Refiner/Conche, a versatile system for the production of chocolates, compounds, pralines, truffles and crème fillings. The latest model with a unique shear attachment gives customers flexibility in production and capability to produce products with as low as 21.5% fat content. Visitors to the booth will also be able to receive details about MacIntyre/

52 CANDY INDUSTRY April 2011

Petzholdt’s new joint venture, which has led to the development of 50/kg per and 250/kg per hour liquor and cocoa butter processing equipment. Beetz Mixing Technology will be pleased to explain its range of conventional single and twin shaft mixers, which can also be set up for vacuum production. They can be used as an integral part of two-roll and five-roll refining and conching systems, for pre-mixing masses. Sterilization of products is another application for this machine along with nib and liquor alkalizing.

Visit Hall 3, Booth E07 www.petzholdt-heidenaur.de; www.macintyre.co.uk

Aasted

A

fter the merger of AastedMikorverk, A.E. Nielsen and Aasted DFT last year into Aasted Chocolate and Bakery Solutions, the company proudly looks forward to displaying its extensive portfolio in chocolate moulding, bakery and confectionery solutions at interpack.

The SuperNova Energy tempering machine represents a groundbreaking development for Aasted as the unit saves at least 50% in total energy consumption when compared with traditional machines. The energy tempering technology raises the quality of the tempered chocolate to an unforeseen high level and handles even high-fat content mass without a decrease in capacity. The AMC SuperNova range of tempering machines, which can handle capacities from 50 kg/hr up to 12,000 kg/ hr will also be exhibited. In moulding, the company will have its Jensen Flex line on display, which can produce a wide range of products, such as tablets and other solid-moulded items with inclusions, one-shot items, biscuits with chocolate as well as shells and pralines made with the FrozenCone technique as an option. The 500 mm Jensen Flex line on display at the booth will run at a rate of 12 moulds/min. The Jensen Flex line will also feature the company’s Sophus Flexible RVO depositor, one of the units developed for Aasted’s new line of modulized, high-performance chocolate depositors dubbed Sophus Flexible. On the bakery solutions side, Aasted will feature a direct gas-fired Conny tunnel oven as well as a Alice 400 tripple on wheels. The new Billie extruder concept, a cost-effecitve solution for making products requiring Z- and X-axis motions only, will also make its debut. The company will also have a confectionery line that combines the Alice 400 double confectionery extruder, the Nielsen Tempa 420 temepr and enrober as well as Nielsen tunnels on display. The Baby Flex and Tempa 420 units from the mid-range Nielsen Junior program will also be available for viewing. Finally, a Nielsen Master XXL enrober and a section of its Nielsen XXL precooling tunnel will be shown at the booth as well.

Visit Hall 2, Booth A11/B04 www.aasted.eu ADVERTORIAL

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

BCH Ltd.

Fortress Technology

V B

CH will be exhibiting with the British PPMA organization at interpack. As well as hoping to meet its existing customers involved in licorice, fruit, mallow and caramel production from around the world, BCH hopes to attract those new customers who are looking for the next generation of processing solutions. The company is keen to demonstrate its processing knowledge and manufacturing flexibility to assist those customers looking for something a little different. The focus of the exhibition for BCH will be to present low-cost confectionery extrusion equipment suitable for new start-up companies or developing markets in the Middle East, Africa and Asia. Equipment that will be on display at the show includes the following: a micro co-extrusion system for licorice and starch gummy extrusions with sugar paste or other caramel centers (The system extrudes 9 ropes with a capacity of 150-400kg/hr.); a 400-mm wide micro, stainless steel guillotine that is servo motor-controlled for cut speeds up to 200/min with auto cut length control; and a stainless steel Z arm mixer designed for 75-kg batch sizes for a variety of products ranging from sugar paste to chewing gum.

Visit Hall 5, Booth F04/F16 www.bchltd.com www.candyindustry.com

ector Conveyor systems are specifically geared toward achieving the most accurate detection results by optimizing the performance of Phantom metal detectors. Built specifically to integrate with Phantom rectangular aperture models, Vector Conveyor systems offer a convenient and effective all-in-one solution. The fully modular hygienic conveyor features rugged construction to meet all industrial specifications. It uses a stainless steel 304 frame, providing resilient performance under the rigors of the harshest environments, including washdowns. A wide range of belt sizes are offered in standard or heavy-duty configurations.

Available with a choice of reject options, conveyors are custom-designed and configured to meet customers’ specific application needs. A photo-eye sensor can be added to the system, ensuring perfect accuracy of the reject device while enabling unique Phantom detector features such as pack count and reverse detection.

ball mills and conches within the cocoa and chocolate-related processing sector. At interpack 2011 Caotech will be pleased to show the latest developments on cocoa, chocolate and compound processing. Drawing upon years of expertise in conjunction with its extensive field experience, the company will launch some new developments in the field of cocoa, chocolate and compound applications. Traditionally Caotech’s scope of supply covers a wide variety of installations, varying from a small lab size ball mill type CAO B5, the well-known CAO B2000-CHOC batch installation for compound and chocolate production and the CAO 3000 as a component in a continuous production line for both cocoa and chocolate to complete turnkey projects. At interpack Caotech will have the CAO B3000-CHOC installation on display, which includes the Mini Mix automatic weighing and mixing unit. This latest development, as well as the CHOCOCON & CAO B2000, are automated processing lines for the production of chocolate and compound with capacities of 150 to 2,000 kg per hour. Upon a customer’s requirements the line can be completed with an ingredients feeding section. In the field of cocoa, the N5000 cocoa nibs pregrinder and the CAO 4000 ball mill refiner will be exhibited. The capacity of the N5000 in combination with CAO 4000 grinders can be greater than

Visit Hall 5, Booth D02/D04 www.fortresstechnology.com

Caotech

C

aotech b.v., based in Wormerveer - the Netherlands, has a worldwide reputation as specialist in self-developed

ADVERTORIAL

CWC 2000 April 2011 CANDY INDUSTRY 53

INTERPACK PREFERRED SUPPLIERS GUIDE

5,000 kg/hour. Also other cocoa grinding developments will be demonstrated at the Caotech booth. Caotech will also present its alternative continuous conching unit (which was launched at interpack 2008) to be used as a wet conching system. This CWC 2000 (Continuous Wet Conche) can be placed behind traditional conches for final homogenization and conching, as well behind ball mill systems for obtaining a high quality chocolate. The CWC 2000 will be on display and details will be presented by Caotech staff at the booth. The company also will exhibit its new laboratory conche CAO W5 for chocolate in combination with the well known CAO B5 laboratory ball mill refiner.

Visit Hall 3, Booth C24/C26 www.caotech.com

Chocotech

C

hocotech, part of the Sollich Group of companies, will have at its booth the Candy Division’s complete production program, which includes equipment for manufacturing jellies, fondants, chewies, caramels, fudge, croquants and hard candies as well as bar line kitchens and units designed to produce aerated masses. The Jellymaster is perfect for the efficient production of jelly products. One of the most important factors is consistent viscosity, especially for one-shot products, which are becoming more and more favored in the market place. Chocotech will also have on display the Jellymix unit, which is a gravimetric weighing and feeding system to deal with up to eight different colors and flavors. The company’s Chewmaster has been further developed to include an additional crystallizer. For the first time, operators can achieve defined continuous crystallization, independent of the sugar glucose

54 CANDY INDUSTRY April 2011

(corn syrup) ratio. As a result, products do not show later show any signs “cold flow.” On display will be exhibits demonstrating complete and partial Clean-in-Place (CIP) solutions to suit different hygienic requirements and to match customer processes and products. The company’s chocolate division will show a fully functioning FrozenShell line with a Pralimat depositor and a Tornado aerator for fillings will be demonstrated continuously throughout the show. The popular Glossmaster enrober with its wheel-in-wheel-out mass trough will be shown in two operating modes. The Chocoform PSL drop line designed to manufacture chocolate centers such as lentils, balls and eggs that are eventually panned, will feature a new design. This allows an easy exchange of the drop rolls, which facilitates a quick changeover (30 minutes) in product shape, such as from lentil to egg shape. Visitors to the booth will see the company’s Tornado unit for continuous aeration and Turbowhip for batch aerating. In addition, the ever popular, best-selling, universal batch cooker type Carastar, will also be on hand for inspection. A forming line for hard candy and laminated candies type, Sucroform-W and a chain forming system for filled

complete the list of equipment and lines on display at interpack.

Visit Hall 3, Booth A07/B08. www.chocotech.de

ConÀtech

C

onfitech provides a wide range of equipment for the production of hard and soft candies (solid or centerfilled, single- or two- color or sugarfree), lollipops, caramels and toffees. Depending on customer needs we can supply stand-alone machines for specific tasks, batch processing systems or fully automatic continuous lines. At the booth, Confitech will display a fully automatic Toffee Servomatic line for center-filled chewy candy, featuring continuous cooking and cooling, in/line mixing of gelatin, automatic addition of acid and fondant or icing sugar, dynamic changeover of colors and flavors, automatic pulling and lamination. A Chocoform PSL 800 kitchen for milk hard candies, composed of a weighing and mixing and unfilled hard and chewy candies machine SL.2000, a pre-cooker and a type, Sucrofrom-K, together with the continuous batch cooker type CKU.120 universal static cooker type Sucrotwist will also be displayed. Energy efficiency and the sugar melter and continuous and processing simplicity remain brittle cooker type Sucrocrunch,

ADVERTORIAL

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

the company’s focus, while customer satisfaction is always its target.

Visit Hall 1, Booth A29 www.conÀtech.it

LoeschPack

A

s a leading international company in the development, manufacture and service of packaging machinery and complete packaging systems for the confectionery industry, in particular chewing gum, chocolate, and long-life bakery goods, LoeschPack recognizes that flexibility, sustainability and innovation are key factors for our and our partners’ success. Sustainable packaging technology means preserving resources, reducing consumption of packaging material, optimizing the use of energy and minimizing space requirements. These constantly growing challenges determine LoeschPack’s position in the market. At interpack, the company will display newly developed packaging machines and unique packaging concepts. Rapid Gum, the next-generation high performance chewing gum packaging machines, will be on display at the booth. A wide-ranging presentation with a multitude of innovative packaging variations will be shown in the “Gum Information Center” including the heart of ultramodern packaging systems, the GW05 high-performance, fold-wrapping machine for chewing gum sticks.

56 CANDY INDUSTRY April 2011

Multistage packaging processes, such as the LRM DUO twin station fold wrapping machine for chewing gum and chocolate multipacks, save space and increase overall efficiency. Target applications of the completely new LRM-DUO two-stage fold wrapping machine are smaller multipacks with processing in the high performance range. LRM/2-G-S double track high performance fold wrapping machine for chocolate napolitains and bars also will be shown in combination with the LRM-DUO. In addition, during the show a new generation in the roll wrapping of round pieces of chocolate and tablet-shaped products will be presented. This completely new type of modular system consists of product-specific loading mechanisms and the core RPM-S machine.

Visit Hall 15, Booth A41 www.loeschpack.com

Hebenstreit

H

ebenstreit supplies lines for the production of flat and hollow wafers, ranging from semi-automatic systems with a capacity of about 120 kg/h to fully automatic high-efficiency plants having a capacity of 1,200 kg/h and more. The product range covers everything from raw material dosing and mixing plants for the preparation of wafer batter up to the fully automatic conveying of the cut, cream-filled wafers to subsequent packing machines, coating or moulding lines. Many high-profile companies comprise Hebenstreit’s customer partners. As a result, the world’s most

ADVERTORIAL

popular wafer products are produced on our production lines. At interpack, the company will exhibit the following lines: a wafer baking machine BAC 60 (L) with a baking plate size of 500 x 350 mm, which includes a “Green Burner” system for lowest CO emissions and gas consumption and a worldwide proven baking plate locking system and a simple “never seize” plate adjustment; a wafer baking machine WAQ 32 (L) with a baking plate size of 500 x 350 mm; a wafer sheet conditioning system CK; a wafer sheet distribution system ERV; and a wafer cream spreading machine WZ. In addition, visitors will see a wafer sandwich check weighing system KW; a wafer sandwich press WEA for full surface calibration; a wafer sandwich cooling tower KT 102; and a wafer sandwich cutting machine WD XX. The wafer sandwich storage system ERM will also be on display, set up as a “pick & place” system that can be added to any wafer production line. The system includes a newly designed wafer sandwich conveyor section.

Visit Hall 3, Booth E08/E12 www.hebenstreit.com

Lloveras

L

loveras is a family business with origins going back as far as 1899. In the 1940’s it started to focus its activities on supplying equipment f or the chocolate and confectionery industry. Since 1990, the company has had a large, modern 15,000-sq.-meter facility in Terrassa (Barcelona), Spain, where the manufacturing process takes place. Since January 2008, Lloveras has an additional 2,000 sq. meters adjacent to the main building where the company houses a pilot plant for product research and customer assistance. Lloveras operates a large world-wide marketing network, managed by our different area managers. It also has on-site

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

delegations to serve the markets in Russia and Asia-Pacific. Internally engineered designs as well as R&D/innovation developments allow the company to provide its customers with customized global service, based on a manufacturing program that’s capable of supplying everything from individual equipment components to complete compact production or turnkey lines. The expansive product range includes the following: chocolate and cocoa processing machines; solid, oneshot and shell moulding lines; chocolate enrobers; candy bar forming lines; chocolate drop depositors; chocolate center-forming machines; and chocolate tempering machines.

Visit Hall 1, Booth D13/E04 www.loveras.com

NID

S

ome of the new innovations NID will unveil at interpack include improved sanitation and hygiene standards. The company ontinues to lead the way in starch moulding as demonstrated by its response to the starch moulding industry’s demand for ongoing sanitation and hygiene improvements. www.candyindustry.com

Some of of those innovations include the following: Silicone wipers and nylon blades replace traditional brushes with bristles. Brushes with bristles have been completely eliminated and all internal dynamic cleaning is now performed by new ‘food grade’ silicone wipers. The sifter is also equipped with nylon blades instead of brushes with bristles. All NID-manufactured parts and assemblies in the depositor above the tray flow path are now manufactured entirely from stainless steel. The perforated demoulding drum in the buck is also now available in stainless steel. Besides being a superior material for maintaining a high standard of cleanliness, stainless steel also eliminates the need for any additional surface finish that may deteriorate over time. In addition, all NID hoppers have been redesigned to eliminate sharp corners and crevices in the product flow path. All internal corners of the hopper, including the entry into the depositing pump, are now 10mm radius for quick easy cleaning and sanitation. New internal suction ducts now draw dust in and down from below the tray path. Airborne starch is now fully retained inside the buck, enhancing operator comfort and maintaining a dust free environment around the mogul. NID has always placed strong emphasis on high levels of hygiene and sanitation. More than 20 innovations and new features have been introduced during the past 12 months. Each improvement was designed with a single-minded focus of improving productivity and minimizing downtime of machines, which ultimately optimizes the profitability of their customer’s starch moulding business. All NID machinery is backed by more than 50 years of refined engineering and product development. More than 600 NID moguls have been supplied and installed across the globe, with some in operation for more than 40 years, a testament to the inherent robustness of NID’s machinery. The company’s use of PLC-driven servo motors throughout the machine enables the company to offer a round-the-clock

ADVERTORIAL

remote diagnostic support service seven days a week.

Visit Hall 3, Booth D24 www.nid.com.au

Tanis Food Tec

D

uring interpack, visitors to Tanis Food Tec’s booth will be treated to two new machines that can help them gain control over their products. Dutch aeration and tempering specialists Tanis Food Tec introduces a multipurpose system to run biscuit cream, marshmallow and pectin jelly at the same time on one line. The other innovation is a new sheeting concept to put a thin layer of cream or jam between two sheeted doughs, prior to the oven.

Dubbed the RotoUniversal, this multipurpose system gives producers a very compact and easy-to-control skid when they need to combine two fillings in one product. This capability is particularly helpful for the confectionery and biscuit industry wherever aerated creams and mallows are often combined with jelly in one sandwiched product or when marshmallow and jelly are combined at the same time to produce a marshmallow with a jelly center. Alternatively, caramel and cream can be combined together to make a bar-type product as well. The system can contain tempering, aeration, heating and/or cooling, automatic mixing of color, flavor and acid. Moreover, all of these functions are controlled with one central PLC from where different recipes can be safeguarded. April 2011 CANDY INDUSTRY 57

INTERPACK PREFERRED SUPPLIERS GUIDE

The new sheeting concept is the first system that can make a new type of high-fiber fruit bar with a cream or jam filling. It can also be used to create a new type of Maria biscuit with a filling. The cream or jam filling can either be an aerated or non-aerated one. Another feature that visitors to Tanis Food Tech will see is a RotoPlant unit that will produce cream and jam for sandwiched cookies (a la President’s Choice). The production unit combines aeration and tempering with acid injection and mixing. It demonstrates how to prepare density-controlled cream and jam. These are then deposited on the cookies. Celebrating a 20th anniversary, TFT looks to share its experience of how to perfectly control the temperature, density and viscosity of a product with visitors during interpack.

stocked counter-moulds filled with products are sent to packaging, while empty counter-moulds replace them in the buffering cabinet. • Since the successful debut of the new HFI series of five-roll refiners two years ago, the company has expanded the line’s range with a HFI 525 that features a 2,500-mm roll length with an output of 1,600 kg/h of refined chocolate. The new machine extends the range of Carle & Montanari existing refiners, including the HFI518 (1800mm) and the HFI513 (1300mm).

Visit Hall 3, Booth E-31/F-36 www.carle-montanari.com

Sollich

Visit Hall 3, Booth E39 www.tanisfoodtec.com

Carle & Montanari

T

he evolution of Carle & Montanari (SACMI Group) continues with new integrated solutions for the chocolate industry, from cocoa processing to chocolate mass preparation, moulding and packaging. At interpack 2011, the company will also debut its T-PACK2 electronic wrapper for chocolate bars and tablets. The new machine is designed to reach 200 ppm wrapping speed and can manipulate chocolate bars and tablets ranging from 100 to 300 grams. The hermetically closed packaging, with internal heat-sealed aluminum and external folded paper, guarantees the highest product quality. Other innovative solutions that were recently introduced by the company include the following: • The CAVEMIL “R” new family of moulding lines, featuring an impressive

58 CANDY INDUSTRY April 2011

flexibility and an innovative moulds movement technology. This new line allows customers to maximize production by using moulds of different sizes (for eggs, bar and pralines) on the same moulding line. • The sixth series of the MLR rotary depositors and the latest version of the MEP piston depositor, with removable head execution, which represent the company’s newest line of chocolate depositors. Available from 275 mm to 1,700 mm dosable surfaces, all of the depositors are universal, which enable all dosing technologies (points, ribbon, one-shot points and one-shot ribbon). Multi-head versions (Multicenter) are available for triple-shot and co-depositing capabilities. • The new BV Counter-moulds Buffering System, FIFO (first in, first out) buffer for moulding lines, helps customers efficiently handle micro-stops of their packaging lines during production runs. The new buffer offers an entirely new way of stocking products directly on their demoulding counter-plates. In addition to tablets, bars and pralines, the system can buffer book-moulded products such as eggs, various moulded shapes and balls. When the packaging line re-starts, the

ADVERTORIAL

A

t interpack, Sollich will exhibit a wide range of equipment presenting the latest innovations. The range of the manufacturing program shown highlights the intensive research and development activities the company has been conducting the past years. The machinery shown on the exhibition will include various types of the new TURBOTEMPER TOP tempering machines in different sizes and executions. The new developed machines are the result of continuous R&D work at Sollich and together with the company’s automatic TEMPERGRAPH — suitable for measuring the degree of temper in chocolate – reflect the highest level of tempering technology. This combination will be present with a variety of sieving, mixing and aroma dosing systems. Furthermore, different chocolate enrobing machines with working widths between 320 and 1,300 mm as well as one caramel enrober type CARAMAT 1050 will be shown. All models can be used with auxiliary equipment such as a decora-

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

tor, sprinkler and truffle rolling device. From Sollich’s family of enrobers, a newly developed mini enrobing machine type MINICOATER TTS 420, together with two MINITEMPER machines, type TFD 100 and TFP 300, will also be shown. Another machine displayed at the booth will be the SOLLCOTOP unit, which is suitable for almost all fluid enrobing materials such as chocolate, compound or hot and cold icings. Visitors to the booth will also see a CONBAR bar forming line in two different executions including slitting, spreading and cutting station for cereal and candy bars. Diverse cooling tunnels types, with polyurethane covers and stainless steel covers, will be presented in combination with forming and enrobing lines. The Sollich SOLLCOFILL machine, suitable for the deposit of caramel, fondant and nut pastes or jelly onto biscuits, will be on display in combination with a SOLLCOCAP sandwiching unit type. A variety of praline forming machines including the SOLLCOFORM type SFP 800 as well as a Cluster Former CF 1050 completes the lineup of equipment that will be shown at interpack.

Visit Hall 3, Booth B07/C08 www.sollich.com

Hosokawa Bepex

U

sing the theme “Powering the World of Sweets,” Hosokawa Bepex invites you to get inspired by innovative and customized solutions for the confectionery, bakery and snack industries at our booth at interpack in Düsseldorf. The companny will be exhibiting its new Start Line – a small bar line featuring new concepts and proven components for start-up companies, small and medium-size companies. The Start line is ideal for companies making the step

60 CANDY INDUSTRY April 2011

from artisanal production to industrial manufacturing as well as those looking to initiate local production in regional markets. The line will also feature the new matching Kreuter enrober type Chocoat Start 420. Visitors to the booth will also see the Kreuter servo decorator type CWS 620 on a decorating table and the new Kreuter mini tempering machine for 200 kg/h in operation. The company will also feature its new easy to clean Bepex-Hutt double rotary bar roller press type DDP 200-400 Easy Clean on universal drive, with a tilting transport cart as well as the new universal Bepex-Hutt fanning table for easy format changes. The Ter Braak batch cooker type TBT 200 in copper, the Rotorcooker Super and the continuous, easy-to-clean mixer type Contimix 1200 Easy Clean in various executions will aslo be on display. Guests will also see a process visualization of a Ter Braak installation for the continuous production of caramel masses, including a dosing, weighing and mixing plant type Coolmix as well as a cooking and caramelizing plant type Candyflex.

double twist-wrap machine. The entire range of 750/755 machines are versatile, having been designed for strength and durability as well as ease of operation and low maintenance. The machine sizes, shapes, cuts to length and wraps toffee, fruit chew, bubble gum, or high- boiled sugar fed in rope form from a batch roller/rope sizer or extruder. Versions of the 750/755 machines can produce square, rectangular, round or cylindrical-shaped sweets and lollipops, in various wrapping styles. The 755T version at the booth can reach speeds of up to 750p/m. In addition, the ‘CF4’ candy forming machine, which has been designed for the continuous production of seamless sweets, will also be on display. It uses a Uniplast type rotary die arrangement. Boasting very high production rates in excess of 1,000kg/hr, the unit can produce solid or center-filled products. With the CF4, the following varieties have all been successfully manufactured: Hard candies, toffee éclairs and chewy candies. To round out the complement of machines on display, A.M.P. Rose will have its MultiWrap chocolate wrapping machine that’s capable of wrapping a variety of styles, and chocolate shapes, including twist on top, bunch wrap, double twist-wrap and envelope wrap. The MultiWrap can wrap solid, liquid filled and praline chocolates. Its versatility, favorable pricing and output — speeds

Visit Hall 2, Booth B11/C04 www.bepexhosokawa.com

A.M.P. Rose

A

.M.P Rose, specialist supplier of machinery to the candy, chocolate, and snack food industries for more than 30 years, will exhibit at its 10th consecutive interpack show. On display , the company will feature new machinery, such as the 755T cut- and

ADVERTORIAL

www.candyindustry.com

Products shown and their packaging are not necessarily manufactured on OPM machines.They are representative of solutions achievable with OPM’s technology and range of machines. Designed trademarks and brands are the property of their respective owners.

INTERPACK PREFERRED SUPPLIERS GUIDE

of up to 250p/m it — makes the unit a popular choice. Moreover, A.M.P Rose will showcase its world-renowned expertise in the rebuilding and upgrading of used chocolate and confectionery processing and wrapping machines.

Visit Hall 3, Booth E29 www.amp-rose.com

Probat

P

robat, a global market leader in roasting machines and related equipment for the coffee and food industry, has been successfully active in the field of cocoa processing for years. Supplemented by the product range of Bauermeister, a subsidiary of Probat, the German-based company designs, delivers and starts up complete lines for the cocoa industry. In terms of roasting technology, Probat is specialized in development and production of nib roasting machines. With a standard batch capacity of up to 8 tons, the well-established FRD/C is the largest cocoa nib roaster worldwide. At interpack, Probat will debut its latest developments in the field of cocoa processing such as the FRD/C-T2 cocoa nib roaster and the innovative alkalization unit FNA-

T2. The new roasting machine considerably enhances the process-engineering opportunities during the roasting process. Developed by the Probat engineers, the T2 roasting procedure combines the technological advantages of nib roasting with the taste facets of the traditional air roasting bean technique. Since the FRD/C-T2 is based on the proven cocoa nib roaster, it also enables the production of a comparable final product, which has been produced with a standard roaster of this series. The new alkalization unit is especially designed and suited for the processing of very moist cocoa nibs.

Visit Hall 2, Booth D12 www.probat.com

Habasit

A

s the world’s leading provider of conveyor, processing, and power transmission belts, Habasit provides solutions for the food processing and packaging industry that range from cooling belts for chocolate to easy-to-clean modular belts for very hygiene-sensitive applications as well as belts for bag-filling equipment and cartoners.

• HabaSYNC timing belts with customizable covers and attachments. • Habasit Cleandrive easy-to-clean, highly reliable extruded belts with a positive drive design. • HyCLEAN CIP, an automated, modular system for efficient cleaning of plastic modular and other belts in food processing applications. • HabaCHAIN Flexi series belts, which feature lateral openings for cleaning using compressed air. Habasit’s cost-effective, reliable, all-inone solutions offer significantly enhanced productivity and efficiency. With a global network of more than 300 partners, we deliver fast and professional service whenever and wherever customers need it.

Visit Hall 3, Booth E46 www.habasit.com

Buhler

T

his year’s interpack will be a milestone in the history of the Buhler Group. The Swiss-based technology group is proud to announce no less than 11 new machines for the show, all of which underscore the company’s leading position in the cocoa and chocolate processing industry. Within a special program the Buhler Group will demonstrate also its commitment toward more sustainable production systems and will show their particular solutions and services for

Habasit’s food processing and packaging solutions include: • HabasitLINK micropitch: a modular belt allowing extremely tight transfers. • FMT-02TXC, an elastic monolithic food processing belt, ideal for packaging and weighing small goods needing tight and gentle product transfers.

62 CANDY INDUSTRY April 2011

ADVERTORIAL

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

energy reduction and food safety. Furthermore, Buhler will also show their brand new solutions for growth markets – a segment Buhler was not covering before - and demonstrate how producers with smaller production volumes can now also benefit from the leading Buhler technology for cocoa and chocolate production. In the area of cocoa and nut processing – represented by the Buhler center of competence at Buhler Barth – Buhler will show their brand new cocoa grinding application, which consists of two machines, their new PreGrind beater blade mill and the new FineGrind bead mill. With this new cocoa grinding application Buhler Barth rounds up its portfolio for fully supplying the cocoa industry with processes and machines specially designed for their particular needs. In the segment of chocolate mass production, Buhler will show their new ShearMix. With the new ShearMix, Buhler underlines its innovative spirit, incorporating its Dosing-MixingRefining-Conching process (DoMiReCo), which is still the most applied process for chocolate mass production. In the chocolate moulding segment, the company will show a new depositor and other new components of a completely new line concept for production capacities between 500 – 1,500 kg/h. With this unit, Buhler Bindler offers Buhler quality at a very competitive price, providing the opportunity for smaller producers also to benefit. Buhler Bindler also will show the new FlexDie, a revolutionary new nozzle for depositing of various masses with a wide range of viscosity. The revolutionary Multitherm TC laboratory analysis equipment for cocoa butter and chocolate, will also be on display. It can predict any problems occurring during crystallization of cocoa butter and chocolate.

Visit Hall 3, Booth C43/D28 www.buhlergroup.com 63 CANDY INDUSTRY April 2011

Union Confectionery Machinery Co.

U

nion Confectionery Machinery Co., a fourth-generation, familyowned business since 1912, is the world’s largest supplier of second-hand, used and rebuilt machinery for the confectionery, food, packaging, processing and biscuit industries. Our firm’s world headquarters are located in New York and consist of a 270,000-sq.-ft. building that contains sales and executive offices, a full rebuilding facility, massive warehousing and shipping and receiving areas. We also operate a similar plant in Mexico. Our customer base is worldwide and encompasses a wide range of clients from Fortune 100 firms to small and mid-sized, family-owned and corporate entities. Union can supply modern, used and rebuilt machinery solutions for manufacturers in many different fields including chocolate production, sugar confectionery, biscuit and general packaging applications. We can supply everything from an individual machine to a complete turnkey plant while offering technical assistance for plant design, formulation and general engineering. Our rebuilding facility is the largest in the world among used equipment dealers and our staff, many of whom have worked for the company for more than twenty years, is well trained in sales support, engineering, mechanical repairs, electrical upgrades and PLC programming.

ADVERTORIAL

Among our many other services, Union is the world leader in the appraisal, auction and liquidation of idle and redundant plants worldwide. We can help you to recover your investment from an individual idle or redundant machine to a complete turnkey plant. We have conducted sales of this nature in almost every country in the world. Our greatest assets are knowledge and experience and we realize that our worldwide customer base is always in need of information. That is why we have built the world’s largest electronic database and incorporated our inventory, as well as other sales activities, into our worldclass website. As a fourth-generation, family-owned concern, we understand the need for quality, service and fast accurate response and we continue to travel the world to service our clients.

Visit Hall 1, Booth E13 www.unionmachinery.com

Winkler & Dünnebier

A

t this year’s interpack, Winkler & Dünnebier (WUD) will unveil several new developments, such as a complete newly designed mogul line 562-B, which features improvements such as a reduced working height, a walking beam system instead of chain transport and an easy-to-clean depositor for high-speed mass changes.

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

The company will also display its Chocolate Flash Shell Cooling Unit (FSC), consisting of a moul grouping unit, a stamping station for each of the two moulds, a mould de-grouping unit, complete mould circulation and Rockwell (Allen Bradley) control and drive technology. In addition, the newly designed WDS Piston Extruder for the profitable moulding of highly viscous product masses has been engineered to operate at extremely high performance levels. Several times a day the company will have demonstrations on its Lab-Depositor, showing the one-shot depositing of filling masses with low viscosity, which has been applied for a patent by WDS together with Pfeiffer + Langen and TU Dresden.

Visit Hall 3, Booth C07/C15 www.w-u-d.com

Klöckner Hänsel Processing

D

uring 2011, Klöckner Häansel Processing (KPH) celebrates its 100th anniversary, which perfectly coincides with interpack 2011. Known worldwide for high quality machinery and process know-how, KPH produces advanced machines and innovative processing technology for the manufacture of hard candy, jelly, toffee, aerated and deposited masses, candy bars and fondant, as well as many other specialized products that belong to this main field of activity.

64 CANDY INDUSTRY April 2011

At interpack, KPH will show the largest hard candy line worldwide, with a throughput of 4,000 kg/h, new cooking solutions in industrial and laboratory scale as well as complete processing solutions in conjunction with its partner Proform. The company’s hard candy line that will be on display at interpack has the ability to produce up to 4,000 kg per hour and up to four ropes of formed hard candies - solid or filled. The production process includes the Contigrav weighing system and the crystalfree pre-cooking of the slurry by Crossflow cookers, which have especially been developed for the confectionery industry. The final cooking procedure is supported by a second Crossflow cooker for sugar and glucose recipes and by the Rotamat, a dynamic cooker supplied to process recipes containing milk. After evaporation and vacuumizing of the ready cooked mass in the Sucroliner, the mass is extracted by extraction screws and the ingredients are homogeneously added through the dynamic mixing-screws. Acid can be added in liquid or crystal form. To ensure the best conditions for a well reproducible tempering result, a tempering belt has been designed to thoroughly temper differently colored and flavored confectionery ropes to their processing temperature. A conveying system supplies the candy ropes into the batchformers from the Strada die-forming lines type. By feeding two ropes from two batch rollers into one common rope sizer type HZU, two-color candies can be produced on this line too. The Sucroliner’s capabilities integrate large-volume output under automated conditions with incredible product flexibility. It is not only possible to run with four fruit flavors at a time, forming a ready mix in a bag at the end, but also feasible to combine caramelized milk candies with common fruit candies. The Sucroliner is available in executions for high sugar-glucose ratio of up to 70:30. Water reduction systems as well as energy recovery systems are developed for economical production processes.

Visit Hall 4, Booth A25 www.kloeckner-haensel.com ADVERTORIAL

The Tanis Group

T

anis Confectionery, a member of the Tanis Group, designs and supplies lines for the production of sugar confectionery. Tanis Confectionery knows the craft of confectionery inside out, thereby mastering every detail of the production process. That’s why it remains one step ahead. The company doesn’t just come up with the technical know-how, it also have the vision to create an entire production process. From design through to finished product, Tanis Confectionery is proud of its reputation as process designers.

T-Rock The Tanis Group has worked on the development of a new line for hard candy processing during the past three years. Several configurations can be chosen, all depending on capacity, recipe requirements and type of forming, die-formed or deposited.

T-Gel Batch Tanis Confectionery has launched a new solution to manufacture gums, jellies, pastilles, creams and other starch-moulded products. T-Gel Batch is based on simplicity, flexibility and state-of-the-art process controls for a reduced budget. The concept, developed for the cost effective introduction of new lines, can easily be extended to accommodate higher volumes and a wider diversity of products depending upon demand, with capacities ranging from 500 to 3,500 kg/h.

Tanis Kitchen In “The Tanis Kitchen” it is possible to test your recipe on Tanis-designed and

www.candyindustry.com

FROM COCOA BEAN TO CHOCOLATE

INTERPACK - DÜSSELDORF 2011, HALL 3 STAND NO. C28 Royal Duyvis Wiener B.V., P.O. Box 10, 1540 AA Koog a/d Zaan, The Netherlands, T. +31 75 6 126 126, F. +31 75 6 158 377, [email protected]

www.duyviswiener.com

INTERPACK PREFERRED SUPPLIERS GUIDE

-produced machines. For this we can choose existing equipment that’s connected on-site as a standard solution, which may be best way to produce a customer’s candy. It also is possible to combine equipment in new configurations to create NEW solutions for NEW products with NEW flavors, combinations and shapes. The Tanis Group offers also lines for caramel (T-Brown) , chewy (T-Chew), fondant (T-Cream), bar lines (T-Bar), jelly lines, (T-Gel) and hard candies (T-Rock) .

Visit Hall 3, Booth B29 www.TheTanisGroup.com

OPM

O

PM will exhibit equipment ranging from chocolate processing to primary and secondary packaging, showing its capability to supply customized turnkey solutions. As a result of the recent creation of a Bakery division, OPM extended its already wide range of machinery systems with a series that is able to handle and to transport the product from the exit of the oven downstream to the packaging area. The Bakery division will showcase the Vol. mec. loader, a new edition of the typical volume gravity loader, used to feed the chains of the flow-wrappers, portioning the baked products (biscuits, cracker and rusks) set on edge. The Moulding division will be represented by a Core chocolate depositor integrated on a mock-up of a continuous moulding plant. The Core depositor is an electronically driven modular unit, completely removable: the dosing groups are assembled on sliding guides to allow easy removal for cleaning and/or replacement. The Core unit can be quickly extracted from the line for maintenance, cleaning or off-line tests.

66 CANDY INDUSTRY April 2011

Fima, our wrapping subsidiary, will be present with three machines, amongst which the brand new Sweet Magic Kiss and the Sweet Magic Value. The new revolutionary Sweet Magic Kiss has been conceived as a multy-style high speed wrapper and it is based on a modular design, with a speed range from 400ppm to 800ppm, depending on the wrapping style. The Sweet Magic Value will represent the answer for limited capacity projects, assuring at the same time interesting wrapping speeds. Up to eight different wrapping styles can be wrapped up on the same machine without any mechanical adjustment. OPM’s flow-wrapping division will present the new generation of Power Wrapper, designed for easy integration on automatic lines. This flow-wrapping machine is completely servo-driven and it has been rationalized in order to improve the cost/performance ratio, sanitation and ergonomics. The new flow-wrapper will incorporate TPM concepts like tool-less changeover and simplified maintenance operations. The Power wrapper will be fed by a special robotic loading system consisting of four 4-axis delta robots for random product pick up.

The Power Trifunctional Cell gives top-range performances while allowing an outstanding compactness; it is designed for a tool-less easy and fast changeover and it works even with difficult and irregular product forms, packaging patterns and layouts. The modular design of the Power Trifunctional cell allows infinite combinations and customization that let us solve our customers’ most complex needs with a minimum requirement of floor space thanks to the latest technologies.

Visit Hall 17, Booth A20/B19 www.opm.it

Bosch Packaging Technology

A

t interpack 2011 in Düsseldorf, Bosch Packaging Technology will present a new packaging style for horizontally packaged products and new developments for the production of airtight and hermetically sealed packages. “BrightSide,” a new, easy-to-open and recloseable pack style for horizontal bag packaging, will be on display at the show. With ever-crowded store shelves, increasingly tight time-to-market deadlines

A vision system correctly locates the products and guarantees the right orientation and pick up strategy, while an OPMpatented algorithm guarantees the saturation of the infeed and the minimization of the rejection at the end of the conveyor belt. The Packaging division will be present with its state-of-the-art machine for the Secondary packaging, the Power Trifunctional Cell, a machine for tray forming, loading and lidding.

ADVERTORIAL

www.candyindustry.com

INTERPACK PREFERRED SUPPLIERS GUIDE

and rapidly changing consumer preferences, manufacturers need productivityenhancing lines that can produce highquality products and unique pack styles. Enabling manufacturers to add a lap seal anywhere on a package, this new technology enhances brand differentiation and convenience and is particularly suited for chocolate tablets, bars and wafers. Bosch also presents a further innovation for the food and confectionery industries. With the new Sapal Starpac 600 HL, single-wrap die-fold packages can now be produced with hermetic seals, allowing for higher quality chocolate products. For products requiring more rigorous safety assurance, Bosch will debut the Pack 301 LD (Long Dwell) flow wrapper that uses a longer dwell head to strengthen seal integrity. The Pack 301 LD is the latest addition to the Bosch wrapping portfolio and is particularly ideal for fresh, perishable goods where Modified Atmosphere Packaging (MAP) is requested. The Pack 301 LD provides hermetically sealed packages even when thicker film is used, necessary when packaging medical goods. At interpack, Bosch will also introduce its OEE (Overall Equipment Effectiveness) Consulting service to enhance productivity throughout the manufacturing process. Bosch specialists work closely with food and confectionery manufacturers to optimize machine performance and maximize output by offering the expertise and technical know-how to suggest and implement system improvements.

Visit Hall 6, Booth B09/C58 www.boschpackaging.com

the system can be used for the production of aerated and non-aerated chocolate and fat cream products requiring very precise dosing. Customer benefits include the following: Higher productivity from very precise dosing; broader product range as a result of having the capability to dose solids; and easy integration into existing plants for production upgrading. Some of the technical features designed into the system include exact volumetric filling by individual pistons for each product cylinder as well as piston strokes of up to 80 mm to allow large dosing volumes. The high-precision depositing system is available with up to 2 x 24 pumps in the basic version. Manufacturers can use existing moulds by adapting the nozzle plate. Product changeovers and cleaning are done without the use of tools. In addition, the system is designed with state-of-the-art control technology with special one-shot software. Haas-Mondomix will also have the follwing equipment on display: a laboratory mini unit, aeration equipment for the HMH-Capper, and a basic cake and cream line.

Visit Hall 3, Booth A21/B46 www.haas.com

universal pump at the first pumping station that is capable of producing six different colors of confectionery articles per tray, three colors side-by-side, stars and stripes, center-filled and doublelayered pieces. The depositor is equipped with a tray lift during the depositing displacement, which is totally shock free and will not cause any damage to the mould impressions. The depositor pumps are moving in a linear motion, which will guarantee that the nozzles are always perpendicular above the center of the mould cavity, therefore the combination of pump movement, tray lift and suck back will guarantee at all times a perfect depositing process. The feeder and stacker will be equipped with the well-proven CNC machine and hard anodised clamps. The demoulding section has been designed for easy access throughout this section of the machine. FTE, is using a two-stage tray turn mechanism, which is an extremely effective and accessible mechanism and can be easily maintained. The clamping of the trays is achieved by self-centering mechanical clamps, which clamp the tray central for the full width of the tray and support the tray sideways. Pneumatically operated, this system, eliminates slippage of the tray. Excluding commercial p arts, the servo-driven mogul features total stainlesssteel construction, a first in the mogul manufacturing industry

Visit Hall 1, Booth B03 www.ftengineering.com.au

HaasFastTrack Mondomix Engineering

O

ne of the innovations HaasMondomix will be displaying at this year’s interpack is its new high-precision depositing system. Engineered for flexibility, www.candyindustry.com

F

astTrack Engineering, (FTE) will be exhibiting its FAM-820 mogul line equipped with a triple depositor. The unit features a unique

ADVERTORIAL

April 2011 CANDY INDUSTRY 67

News & Analysis (Continued from p.12)

‘Royal’ designation for Duyvis Wiener B.V.

H

er Majesty, Queen Beatrix of the Netherlands recently granted Duyvis Wiener B.V. the right to use the designation “Royal.” On April 6, the Queen’s Commissioner for North Holland, Johannes Remkes, and the Mayor of Zaanstad, Geke Faber, made the official presentation, renaming the company Royal Duyvis Wienver B.V. The royal titlelage comes on the heals of a very eventful 2010. Last September, the company acquired F.B. Lehmann. F.B. Lehmann, founded in 1834, produces machines for cleaning, winnowing, roasting, sterilizing, alkalizing and grinding cocoa, as well as equipment for the production of chocolate, such as ball mills and five-roller refiners. Duvis Wiener B.V. also celebrated its 125th anniversary at its headquarters in Koog Aan De Zaan near Amsterdam last November. Thus, the royal designation caps several months of intense activity for the Dutch firm.

Miriam van Dijk, managing director for Royal Duyvis Wiener B.V., and a chocolate helper, welcome guests to the company’s 125th celebration last November.

Moreover, the designation “Royal” is only very rarely conferred by the Queen on companies that are leaders in their

field. Applications, with the advice of the Mayor, are assessed by the Queen’s Commissioner, subjected to further investigation, and subsequently submitted with recommendations to Her Majesty the Queen for her decision. According to the company, Duyvis Wiener B.V. received the designation for the following reasons: It’s a specialized and skilled designer and manufacturer of new production methods for making chocolate and chocolate products; it’s known as an innovative, technical, service-focused partner and a company which always optimizes its production process; it is internationally well known and has a long history and roots to Zaanstad; it is a world market leader in the production of cocoa butter presses and cocoa- and compound liquor grinding equipment; it has an excellent reputation as a good employer, it considers employees to be an essential asset for the company; and it supports an active and extensive usage of professional and technical training.

a Free eNewsletter

Brought to you by the editors of THE GLOBAL RESOURCE, FROM MANUFACTURING TO RETAILING

RE TA I L

r u o Y Get nthly Fix! Mo o Your t d e r e v i l e D

I n b ox

Confectionery Fix provides a dedicated dose of information on category trends, emerging developments in ingredient formulation and advancements in processing and packaging technologies.

68 CANDY INDUSTRYApril 2011

! ee

A Single Serving of Information on Category Trends and Technologyy

scribe For F b r Su

Sign up to receive our newest eNewsletter at: www.CandyIndustry.com/enews

www.candyindustry.com

+DOO%RRWK

Ingredient

TECH NOLOGY

Euro natural colors’ market spilling over to the States A specialized sector continues to grow. By Grace Weitz

T

he colors of the food rainbow have long been Allura Red, Ponceau 4R, Tartrazine, Sunset Yellow FCT/Orange Yellow, Quinoline Yellow, and Carmoisine. But with synthetic colors practically eradicated overseas, all those hues are turning a shade purer. Natural colors — colors derived from natural sources such as vegetables, fruits or minerals — seemed to thrive in 2009, with the global food color market boasting a 2.1% growth and worth an estimated $1.45 billion, reports Leatherhead Food Research. In the United States alone that year, new product launches with natural colors accounted for 3.7% of the confectionery market, states Innova Market Insights. That dropped to 2.2% in 2010, but companies still are latching onto this sector because of the recent changes in the European market. Europe’s artificial color sector began to disappear after the 2007 Southampton Study linked synthetic colors to a potential increase in hyperactivity in kids. Since then the European Union has enforced stricter labeling laws. Effective July 2010, all companies are required to post a warning sign on products that contain any of “The Southampton Six” — Alurra Red (aka Red 40), Ponceau 4R (E124), Tartrazine (Yellow 5) (E102), Sunset Yelllow FCT/Orange Yellow (Yellow 6) 70 CANDY INDUSTRY April 2011

(E110), Quinoline Yellow (E104) and Carmoisine (E102). In the United States, the Food Drug Administration (FDA) hasn’t had quite the same reaction as the European Food Safety Authority (EFSA). Campbell Barnum, the v.p. of branding and market development at D.D. Williamson, a global natural color manufacturer, says that conclusions from the Southampton study are debatable from a scientific perspective, which is why the FDA hasn’t been as eager to react. Jason Armao, the applications project manager at D. D. Williamson notes that, although there hasn’t been a full switch to natural colors like in Europe, companies are preparing in case the FDA goes down the same avenue in the future. Another factor is that many Europeanbased companies in the United States are global, says Dina Dix, a senior scientist in colors for Chr. Hansen, a worldwide ingredient technology manufacturer. “If you have a customer in the United States or in England you want to be able to sell the same Butterfinger bar [for example], but you can’t sell artificial colors in England, so you’ve got to change it for everybody,” says Joni Stern, president of Stern Ingredients, an industrial ingredient broker for the confectionery industry. Stern cites that fact as one of many reasons why 90% of her customers are no longer working with FD&C colors.

Keeping the label clean Awareness also has fueled the natural color market, with more consumers likely to read the ingredients statement. Simply put, “[Natural colors] give a cleaner label,” says Dix. Although the FDA prevents companies from actually including the word “natural” on the back of their products, David Dukes, president of International Foodcraft Corp., thinks that “people know enough to know that FD&C means artificial and vegetable juice is vegetable, so they just feel better about that, where as they see FD&C and they think chemical.” Barnum points out also that with the Web, and all the information out there, people are more informed and turning to products with naturally derived colors as opposed to artificial ones. “The synthetic colors for the most part in the U.S. are labeled as FD&C colors and that may give a consumer a negative perception about the product,” says Armao “It may not, but it just depends on the level of knowledge that the consumer has or their interest in a healthy diet.” On the nutritional front, Stern says “the jury is still out on whether [natural colors] are healthier.” Dix notes, however, several different natural colors that have possible health benefits. Anthocyanins, which are used for shades of red at a higher pH and blue www.candyindustry.com

Natural Colors

®

The Bold Difference in Your Brand Characterized by vibrant custom color solutions, Sensient® natural colors define and protect confectionery brands. By uniting advanced science and creativity with global capabilities, Sensient helps customers produce reliable, preservative-free products with clean labels, safe and secure ingredients, and consistently stable color.

Define your brand with superior natural color. Visit sensi ent f oodcol or s. com. Safe an d Sec u re Ingre di ents

U.S.A.

Canada

Brasil

Mexico & Latin America

Sensient Colors LLC 2515 N. Jefferson St. Louis, Missouri 63106 800-325-8110 [email protected]

Sensient Colors Canada Ltd. 30 River Street Kingston, Ontario K7K 2A1 800-267-7884 [email protected]

Estrada dos Romeiros KM 38,5 nr. 105 06513-001 Santana de Parnaiba, Sao Paulo, Brasil 55-11-4622-8282 [email protected]

Sensient Colors S.A. de C.V. Rodolfo Patron Num 12 Parque Industrial Lerma Lerma, Edo. De Mexico, C.P. 52000, Apartado Postal 17, Mexico 52-728-285-0569

©2011 Sensient Colors LLC, all rights reserved. The FUSION PRECISE NATURAL COLORS trademark is owned and registered by Sensient Colors LLC. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved.

Ingredient Technology Natural Replacements for

at a lower pH, and can come colors to cover. For example, there the ‘Southampton Six’ from either vegetables or fruit, just does not exist an FDA-approved contain a plant-derived nutrient natural colorant that will give a good Natural Equivalent Synthetic Color called phytonutrients — powerful blue or green color at a low pH. for Confectionery antioxidants that can strengthen IFC (whose natural color sales Elderberry, beetroot Allura Red AC (Red 40) the immune system and possibly increased 400% last year, according red deter cancer. to Dukes) has delved into this arena, Black/purple Turmeric, which provides a with the manufacturing of their Ponceau 4R (E124) carrot, elderberry, natural yellow color, also has been Coloreze line — natural blacks, blues, beetroot red shown to have anti-inflammatory greens and purples that are available Turmeric, lutein, Tartrazine (Yellow 5) effects, says Dix. for water-and fat-based products. natural carotene Unfortunately, natural colors “We have a phenomenal black,” Sunset Yellow FCT, Orange Paprika, annatto, have several downsides from their says Dukes. Yellow S (Yellow 6) cochineal synthetic counterparts. Armao agrees that certain shades Turmeric, lutein, Quinoline Yellow (E104) “The big thing for everyone is have challenges with being naturally natural carotene the fact that natural colors aren’t replicated — an important issue Grapeskin Carmoisine (E102) as vibrant and they don’t have because color has a lot to do with a Source: D.D. Williamson the shelf life,” says Dukes. “The product’s success on the market and thing you have to understand companies don’t necessarily want to with natural colors is some are temperature dependent, some are mess with an already established brand, says Armao. affected by light and others are affected by pH.” Cost can be another factor, notes Dix. Because naturally derived colors tend to blanch or cloud more “[Natural colors] are grown. They’re actually a cultivated quickly, their shelf-life can be shortened and their stability affected. product,” says Dix “They have a lot more handling... to Dukes explains that there are even avenues impossible for natural somebody who has to cultivate it and gather it...[followed by]

NATURAL COLORS NEVER LOOKED THIS GOOD!

a Free eNewsletter

Brought to you by the editors of THE GLOBAL RESOURCE, FROM MANUFACTURING TO RETAILING

RE TA I L

r u o Y t e G ! x i F y l h t Mon

TM

Delivered to

Your Inbox

A Single Serving of Information on Category Trends and Technology

TM

TM

TM

Confectionery Fix provides a dedicated dose of information on category trends, emerging developments in ingredient formulation and advancements in processing and packaging technologies.

72 CANDY INDUSTRY April 2011

ribe For F c s ub Sign up to receive our r

! ee

International Foodcraft Corporation

S

TM

newest eNewsletter at: www.CandyIndustry.com/enews

www.candyindustry.com

70

the color extraction or expression ,depending on what the product is.” As a result, natural colors can be affected by the fluctuating supply or pricing of a certain ingredient. Solutions are hard to come by because so many factors such as storage and display conditions, product composition and processing techniques come into play, but companies are attempting to overcome these deficiencies with several different products. Chr. Hansen is known best for their ColorFruit brand, a line of blended anthocyanins that produce a more stable natural color. Another product unique to the company is CapColors, which takes water in soluble pigments, such as annatto and turmeric. Then, through processing, the company renders the ingredients dispersible in a water-based matrix of food. The technique increases overall stability in applications including light and heat. In 2009, WILD Flavors, Inc introduced a naturally derived, acid-stable blue color as a part of their Colors From Nature line. The product was the first in the United States to achieve a natural blue color over an acid-stable pH range of 2.5-8.0 by deriving the color from fruit as opposed to red cabbage or other anthocyanin base colors.

Growth continues Despite obstacles, the market has managed to refine itself, says Dukes. “Because natural colors are becoming more mainstream people are getting better at making them,” explains Dukes. “We’ve learned tricks over the years to make natural colors last longer, and be brighter by blending different ones together.” Barnum agrees, saying that in the end, even with possible challenges, manufacturers are continuing to develop new products with natural colors. “We see [natural colors] as a small, but growing niche,” says Barnum. “Our customers and candy manufactures are increasingly choosing natural colors over synthetic despite those issues.”

FYljY[gd

Egl`]jFYlmj]hjgna\]kl`][gdgmjk&

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

1$785$/)22'&2/256

Colors you choose, we provide.

For more information, call 1-888-533-7642 or visit www.ROHAGroup.com Photos provided by Chr. Hansen www.candyindustry.com

ROHA Food Colors. St. Louis, Missouri April 2011 CANDY INDUSTRY 73

International SUPPLIER SPOTLIGHT

‘Energized’ about tempering Aasted introduces a new line of tempering machines that reduces energy and water consumption by at least 50%, while simultaneously enhancing quality.

O

n March 26, cities throughout the world experienced Earth Hour, a global movement that requests participants to turn off lights for an hour to promote energy conservation. The movement, which originated in Sydney, Australia in 2007, engaged 2.2 million individuals and 2,000 businesses that year. In 2010, the movement encompassed 128 countries and territories and hundreds of millions of people. Obviously, everyone’s beginning to take energy conservation seriously these days. Aasted Chocolate & Bakery Solutions has gone one step further; it’s developed new tempering technology that delivers energy savings around the clock. For the past 80 years, Aasted has been known as the leader in innovative tempering technology and high-quality machines. During the past two years, the company has methodically tested its latest tempering technology to ensure that the debut of the SuperNova Energy line meets both conservation and tempering requirements. Smaller in size and weight than traditional tempering machines, the SuperNova Energy line of machines will immediately reduce operational energy costs by 50%, the company says. Moreover, installation requirements for electric power and water are also reduced. The secret behind this breakthrough technology? Dubbed “Energy Crystallization,” the process involves a longer crystallization period (about 10 times longer) for a minor part of the chocolate mass. Afterwards, maximum use of the unit’s mixing characteristics as well as precise temperature controls does the rest. “What follows is a more stable, more controllable and powerful crystallization process, one that reduces energy consumption and water usage by 50-80% when compared to other The SuperNoveEnergy line of tempering machines will comparable tempering units,” says reduce operational energy costs by 50%, making it the Àrst “green” machines on the market. Mads Hedstrøm, chief sales officer for Aasted. 74 CANDY INDUSTRY April 2011

www.candyindustry.com

How it works The SuperNova tempering program covers everything from straight heat exchanging of any pumpable mass to highly precise creation of Beta crystals in high-quality chocolate mass. The heart of every SuperNova unit is the central processing column comprising a row of chocolate mixing chambers and intermediary heat-exchange chambers with water. The That may be all well and good, some skeptics say, but what about the final product? Here, too, SuperNova Energy provides an added benefit — improved quality. As Hedstrøm points out, the tempering index remains constant and non-fluctuating. In addition, all the crystals in the chocolate mass are stable Beta V crystals only. Consequently, the shelf life of the chocolates produced is extended. Cognizant that operator interaction remains paramount to a smooth production process, Aasted’s engineers designed the SuperNova Energy unit with a new screen design that features “trend meters” for enhanced user control during the first time running new recipes. “Once pilot tests have confirmed the parameter settings, the SuperNova Energy will ensure production consistent with recipe settings,” Hedstrøm says. Naturally, the unit can accommodate any chocolate mass, be it low- or high-fat content, dark, milk or white chocolate. “We believe that the SuperNova Energy line of tempering units represent another breakthrough in chocolate processing,” Aasted’s chief sales officer asserts. “As with our FrozenCone and Alice debuts, Aasted leads the way in pioneering new concepts. We’re delighted that we can showcase our SuperNova Energy tempering line at the upcoming interpack show. I’m confident visitors to our booth will agree that this truly represents innovation at the highest level as it’s the first ‘green’ A closeup of the SuperNova Energy unit. tempering machine in the market.” www.candyindustry.com

temperature of the crystal-free chocolate mass is highest at the inlet and is lowered gradually through the column when Beta crystals are created and mixed throughout the mass. All SuperNova tempering machines have unique innovative features, such as the SuperResponse process control of the crystallization area with adaptive, dynamic K-Zone and i-Plate technology, which ensures utmost all-around performance and versatility. Its patented mixers feature a special Áow-optimized proÀle design for combined horizontal and vertical mixing, which ensures highly effective mixing and complete homogeneous distribution of crystals. A CTS version of the line features a built-in compact tank and preconditing system with an ingenious re-circulation system for tempered mass via a mono pump. Operators then have the Áexibility to re-circulate mass from an enrober, or when the process calls for shifting, pumping mass in-line to a depositor or an extruder. The CTS also ensures consistent texture in extrudable masses, making it a superior solution for the crystallization of heavy masses such as nougat and Àllings.

April 2011 CANDY INDUSTRY 75

Supplier

SPOTLIGHT

A sterling legacy Since the early 1920s, the Wire Belt Company of America has been helping manufacturers convey candy out the door and to consumers.

A

s the leading manufacturer of high quality stainless steel conveyor belts, Londonberry, N.H.-based Wire Belt Company of America (WBCA) has kept confectionery lines running for more than 65 years. Deeply rooted in the great American tradition of invention, enterprise and commitment to quality, this fourth-generation, family-owned company began its journey into candy in the early 1920s. Jesse Wade Greer first created a process for coating candy and manufacturing candy equipment, which became famously known as the Greer Chocolate Coater. Anyone who’s visited candy operations across the United States has certainly seen their share of Greer Coaters in operation, with some still going strong. The conveyor belt designed on the Greer Coater became the foundation for WBCA. Moreover, the company continues to carry on the Greer tradition as its belts have forged a reputation for toughness, resilience, quality and innovation. The company offers many styles and specifications of conveyor belts to suit specific product applications. Made of high quality stainless steel or carbon music wire, Flat-Flex conveyor belts are designed to optimize the performance 76 CANDY INDUSTRY March 2011

of chocolate enrobing and candy coating systems. Flat-Flex belts offer superior flowthrough characteristics and are perfect for confectionery applications such as cooling, coating and enrobing. WBCA also manufactures a line of specialty conveyor belts to accommodate candy’s

unique handling requirements, including flights, compound and aligned belts. Aligned belts are used to convey products in specific rows. These belts use rows

of flights to allow control and separation of delicate products to minimize damage and waste. Compound belts incorporate specially formed strands with raised sections called flights in pre-determined locations in the basic flat belt. These are typically used to help move product up an incline, down a decline, or to support, separate or minimize contact between products. The pattern of flights can be designed to create “pockets” that totally isolate easily damaged products. Specially formed strands that are built into the belt, can incorporate flights of various designs. These flights can be arranged to create pockets, or guides, to locate an item. Many other flight forms are available depending on specific product need. The company’s tech support team of engineers works directly with manufacturers to design custom belt solutions that work for specific applications. It’s important to note that the WBCA’s entire line of Flat-Flex belting products meet USDA NSF/ ANSI/3-A hygiene standards. Consequently, manufacturers are assured they have the cleanest, safest conveyor belt available. They are also assured of unparalleled service, a commitment that goes with every WBCA belt delivered. After all, as the company’s motto points out, “When it’s all on the line…make sure it’s a Wirebelt.” For more information, visit www.wirebelt.com. www.candyindustry.com

We’ve got candy covered!

Flat-Flex conveyor belt ®

Need a conveyor belt for your chocolate enrobing conveyor? Look no further than Wire Belt’s Flat-Flex® conveyor belt. With over 65 years of industry experience, we know your equipment and process better than anyone. Our Flat-Flex® conveyor belts are available in a variety of mesh sizes to fit your conveyor’s exact model. Available in stainless steel and high strength carbon steel, we will have your belt when you need it. Call us at 603.644.2500 or check us out online at www.wirebelt.com

Wire Belt Company
t

)BSWFZ
3PBE
-POEPOEFSSZ
/)

5&-

t
'"9
 &NBJM
TBMFT!XJSFCFMUDPN
t
8FCTJUF
XXXXJSFCFMUDPN *40

3FHJTUFSFE
$PNQBOZ

AD INDEX Aasted Chocolate and Bakery Solutions . . . . . . . . . . .2,3 ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 AMP Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 BCH Limited. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Bosch Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Caotech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Carle & Montanari . . . . . . . . . . . . . . . . . . . . . . . . . . . .27,35 Chocolate Chocolate Chocolate . . . . . . . . . . . . . . . . . 44 Chocotech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 ConÀtech. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Dumoulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Duyvis Wiener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Fast Track . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Fortress Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Haas – Mondomix. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Habasit AG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Hebenstreit GMBH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . . . 40 Hosokawa Bepex GmbH . . . . . . . . . . . . . . . . . . . . . . . . . 43 International Foodcraft Corporation. . . . . . . . . . . . . . . . 72 Just Born . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC7 Klockner Hansel Processing . . . . . . . . . . . . . . . . . . . . . . 13 Ladco/MacIntyre Chocolate System. . . . . . . . . . . . . . . 11 Lloveras Cocoa and Chocolate . . . . . . . . . . . . . . . . . . . 55 Loesch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 National Confectioners Assoc. . . . . . . . . . . . . . . . . . . RC13 NID Pty Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 OPM Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Petzholdt Heidenauer. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 PROBAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Roadtex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC16 Roha Group, USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Russell Stover Candies . . . . . . . . . . . . . . . . . . . . . . . . . . RC3 Sensient Colors, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Sollich North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Tanis Food Tec . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Tanis Group . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Union Confectionery Machinery Company . . . . . . . . . 79 Wilbur Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Winker & Dunnebier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Wire Belt of America. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.aasted.eu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.amp-rose.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.bchltd.com . . . . . . . . . . . . . . . . . . . . www.boschpackaging.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.caotech.com . . . . . . . . . . . . . . . . . . . . . www.carle-montanari.com . . . . . . . .http://wholesale.chocolatechocolate.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.chocotech.de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.conÀtech.it . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.dumoulin.fr . . . . . . . . . . . . . . . . . . . . . . . . . . .www.duyviswiener.nl . . . . . . . . . . . . . . . . . . . . . www.ftengineering.com.au . . . . . . . . . . . . . . . . . . . www.fortresstechnology.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.mondomix.nl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.habasit.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.hebenstreit.de . . . . . . . . . . . . . . . . . . . . www.hilliardschocolate.com . . . . . . . . . . . . . . . . . . . . . . www.bepexhosowas.com . . . . . . . . . . . . . . . . . . . . . . . . . www.intlfoodcraft.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.justborn.com . . . . . . . . . . . . . . . . . . . www.kloeckner-Haensel.com . . . . . . . . . . . . . . . . . . . . . . . . . .www.macintyre.co.uk . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.lloveras.com . . . . . . . . . . . . . . . . . . . . . . . . . www.loeschpack.com . . . . . . . . . . . . . . . .www.sweetsandsnacksexpo.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.nid.com.au . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.opm.it . . . . . . . . . . . . . . . . . . www.petzholdt-heidenauer.de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.probat.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.roadtex.com . . . . . . . . . . . . . . . . . . . . . . . www.rohadyechem.com . . . . . . . . . . . . . . . . . . . . . . . . . www.russellstover.com . . . . . . . . . . . . . . . . . . . www.sensientfoodcolors.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.sollich.com . . . . . . . . . . . . . . . . . . . . . . . . .www.tanisfoodtec.com . . . . . . . . . . . . . . . . . . . . . . . www.thetanisgroup.com . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.com . . . . . . . . . . . . . . . . . . . . . www.wilburchocolate.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.w-d.de . . . . . . . . . . . . . . . . . . . . . . . . . . . . .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) LIST RENTAL For postal information, please contact Kevin Collopy at 800-2232194 x684 or e-mail him at [email protected] For e-mail information, please contact Shawn Kingston at 800-409-4443 x828 or e-mail her at [email protected]

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

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

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

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

CANDY INDUSTRY (ISSN 0745-1032) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317 No charge for subscriptions to qualiÀed individuals. Annual rate for subscriptions to nonqualiÀed individuals in the U.S.A.: $115.00 USD. Annual rate for subscriptions to nonqualiÀed individuals in Canada: $149.00 USD (includes GST & postage); all other countries: $165.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing ofÀces. POSTMASTER: Send address changes to: CANDY INDUSTRY, P.O. Box 1080, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O.Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to CANDY INDUSTRY, P.O. Box 1080, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or [email protected]

78 CANDY INDUSTRY April 2011

www.candyindustry.com

NEW, USED AND REBUILT CONFECTIONERY PROCESSING & PACKAGING MACHINERY

New TINSLEY Stainless Steel Cold Tables

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

Westal 300 x 205 One-Shot Depositor

New NATIONAL EQUIPMENT Stainless Steel Revolving Pans

48” Stainless Steel Pan with Ribs

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

Bepex Hutt DDP3/250-100 Triple Layer Extruder

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

Werner Lehara 16” Wire-Cut Extruder with Jacketed Rolls

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

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

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

Hall 1 Stand 1/13

Chicago 773.376.5400 O 773.376.0634 F [email protected]

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

CONSULTING

CLASSES

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

RICHARDSON RESEARCHES, INC.

CANDY MACHINE CONSULTING 614-607-0295 • Candymachineconsulting.com

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

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

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

Candy Equipment Company Auction (located in Ohio)

email for equipment list and date: [email protected]

WANTED TO BUY WE BUY CANDY, FOOD & BEVERAGE

CLOSEOUTS

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

See your ad here!

EQUIPMENT CI1110Wham.indd 1

10/29/10 3:48 PM

We buy and sell: • K wire and 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: • Hilliard 10” enrober with a pre-bottomer • Creamy fudge mix in 11 lb batches- can be rolled on a marble and beat by hand or mixer - just add water. No refrigeration necessary. Phone

Email

252- 966-2200

[email protected]

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

w w w.can d y i n d u s t ry. c o m 80 CANDY INDUSTRY April 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 • • • • • • • • • • • • • • •

Nice 7” W.C. Smith Enrobing Line Chocolate Depositing Measuring Pump Chocolate Tanks from 80 to 1200 lbs. Candy Bar Wrapping Machine Hilliard Coater and Enrobing Line Hillard Chocolate Melters New Caramel Cutter 21 Blade S/S Candy Bar Wrapping Machine, Hershey Foil & Wrap Style 42” S/S Pre-bottomer Savage over/under S/S Melter Chocolate Vibrating Tables One Shot Truffle Machine Langen Candy Cartoner Friend Lab Depositor Equipment to Totally Coat Toffee, Marshmallow, Chocolate, with Nuts, Coconut, etc.

CHOCOLATE CONCEPTS

330-877-3322 | [email protected]

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

Visit candyindustry.com for more classified ads online.

$"--
'3"*/
-"45
'SBJO
IBT
NPSF
1SF0XOFE
1BDLBHJOH

1SPDFTTJOH
NBDIJOFSZ
UIBO
BOZ
DPNQFUJUPS
BU
UIF


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

MIMOSA CONFECTIONERY MACHINERY Morganton, NC BELT COATERS, MELTERS AND SYSTEMS NEW AND USED MACHINES www.beltcoater.com [email protected] • 828-443-3903

candyindustry.com

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

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

Complete Packaging Lines for Tablets, Capsules, Liquids, and Powders Process Equipment: Mixers, Tanks/Kettles, Granulators, & Coating Pans www.djsent.com • e-mail: [email protected] MOST EQUIPMENT CAN BE INSPECTED IN TORONTO!!!

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

$"--
'3"*/
(3061

 XXXVTFEQBDLBHJOHDPN www.candyindustry.com

www.candyindustry.com April 2011 CANDY INDUSTRY 81

CANDY WRAPPER Soft Brittle Brilliance How an aunt helped inspired a candy making business.

W

hat started with her aunt and a slab of marble has turned into a candy making dream for Carol Measel, owner of Bruttles Gourmet Candy Co. Measel’s aunt, Sophia Gerkensmeyer, began making candy in 1914 at 17 years old, working stints at various confectionery stores. In 1951, a customer came into her place of employment asking for a softer version of Old Fashioned Peanut Butter Brittle. The women wanted to eat the delicious, hard brittle, but could not because of crowns on her teeth. Aunt Sophia put her head Left: Sophia Gerkensmeyer. Right: Carol Measel, to the grindstone to figure out a way to owner of Bruttles Gourmet Candy Co. make this “softer” brittle. She knew she needed a piece of marble, so she headed “[It was then that] I knew I had to figure downtown to the Davenport Hotel and out how to build a business from Aunt finagled some from a workman for the price Sophia’s candies,” says Measel. of $20. In 1988 she started the first Bruttles The 60-lb. slab served as an experiment Wholesale business, selling her confections table for Aunt Sophia for the next two weeks to more than 1,200 shops around the U.S. until she finally came up with her own verAunt Sophia helped her perfect the recipe sion of “Soft” Peanut Butter Peanut Brittle. for larger batch making. Unfortunately, the The 60-year-old recipe has been handed long distance forced the business to close, down through the family until it made but it wasn’t the end of Bruttles or Aunt its way into Measel’s arms. As a kid, every Sophia’s recipes. Christmas she would travel with her mom In 2002, when the Davenport Hotel to Aunt Sophia’s for what she would call “a decided to have a re-opening, Measel took day or two of candy making.” Really it was some samples to them and told them the the start of Measel’s future. history her aunt had there. She suggested “We helped her make her chocolates they use her candy for their Turn Down and about 30 pounds of Soft Peanut Butservice as well as in the gift shop. They ter Brittle in a day,” recalls Measel. “We agreed and in July 2002, Measel passed now make 35 pounds an hour at each out 12,000 samples of her candy and sold cooking station.” more than 1,000 pounds during the hotel’s Measel first got the idea to start a candy grand opening. shop when she and two other friends Most recently, Bruttles launched a new decided to sell Brittle at a local craft fair in website, touting its wares and origins to cus1987. The candy sold out after four hours. tomers across the country. Consumers ev82 CANDY INDUSTRY April 2011

erywhere can now enjoy the signature soft peanut butter brittle that started it all. Although the recipe has been tweaked slightly to almost double the size of the brittle, Measel says it is still true to her Aunt’s original idea. What did you think you would be when you grew up? I wanted to be an architect or Kathy Bates. Name one of your favorite movies. “Serendipity,” “Pride & Prejudice,” “You’ve got Mail.” What book are you currently reading? “The Girl with the Dragon Tattoo” by Stieg Larsson. Aside from a family member, whom would you most want to be stranded with on a deserted island? Oprah Winfrey or Martha Stewart — to pick their brains about their empires. What is your pet peeve? Dealing with Good Old Boy’s Clubs eating up small businesses for their own profit — not realizing that they once were small. I’d give anything to meet: Willy Wonka. The best piece of advice that I’ve gotten: Every challenge is merely an opportunity to show who you are and what you can do. What excites you most about your job? Hearing stories about how a customer received the best candy they had ever eaten as a gift and it was Bruttles. www.candyindustry.com

Most PREMIUM chocolates are blends of cocoa beans from various origins. At Merckens, we secure select beans from numerous growing regions and blend them into many F I N E chocolates. Whether it’s processing select cocoa beans from far away places or delivering superior services, you can count on the “ PEOPLE BEHIND THE CHOCOLATE ” to provide you with a selection of premium chocolates, enabling you to make GREAT , PREMIUM candies time after time.

COCOA

CANDY & CONFECTIONERY

BAKING & CEREALS

BEVERAGES

DAIRY

SNACK FOODS

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. www.adm.com © Archer Daniels Midland Company

800-558-9958