Candy Industry January 2011

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Contents

January 2011 Volume 176, Number 1

18

COVER STORY MANUFACTURER PROFILE 18 SERBIA’S TRAILBLAZER

Miroljub Aleksic, Pionir’s president and this year’s 2010 European Candy Kettle Club recipient, has set his sights on making the company the largest confectioner in the Balkans. SPECIAL REPORT 31 GLOBAL TOP 100

Candy Industry’s listing of the leading confectionery manufacturers showcases several acquisitions and mergers, resulting in several larger and more formidable companies. SHOW PREVIEWS 46 UPAKOVKA/INTERPACK SUPPLIER PROFILES

ALSO IN

THIS ISSUE ... RC2

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Sweet Talk

Associate Editor Crystal Lindell joins Candy Industry’s editorial staff and shares her confectionery preferences with readers.

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Manufacturers of sugar-free candies seek to broaden the category’s audience by offering more Áavors and product types, providing an alternative to those seeking a healthier treat.

New Products

Trident’s Vitality threesome, ZonePerfect Cookie Dough bars, a Ginormous Gummi Bear, Ice Breakers Frost mints, Caltrate Soft Chews and Jelly Belly Chocolate-Dipped Jelly Beans are among this month’s featured introductions.

Industry Trends: Sugar-Free Candies

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Cover Story: A Giant Step for Candy Giant Eagle looks to set a trend by creating an openair European market for the candy aisle, which includes making a variety of sweet treats on-site.

www.candyindustry.com

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

8

Power of Persona

Editor Bernie Pacyniak muses about Pionir President Miroljub Aleksic and his leadership abilities in rescuing the company from bankruptcy.

NEWS & ANALYSIS

12

Roark Capital Group Acquires Atkins Nutritionals

Plus: Whetsone Industries, Imperial Design Technologies forge a new chocolate equipment partnership; AAK USA’s Ed Wilson retires; and the U.S. Chamber of Commerce recognizes Cargill’s work with cocoa farmers.

INGREDIENT TECHNOLOGY

40

Options abound

Confectioners can tailor their products with sweeteners that meet a broad range of consumer needs, be it natural alternatives or simply sugar-free substitutes.

CANDY WRAPPER

68

Kid in a Candy Store

For Joe Zanetos, working in the confectionery family business started at an early age. But the more he did it, the more he liked it. It continues to be his dream job.

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6 CANDY INDUSTRY January 2011

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Opening SHOTS Kristine Collins

The Power of Persona

Bernard Pacyniak

Crystal Lindell

Kristine Collins

I

particularly in an enterprise where both morale and money are lacking. Take that scenario and intensify it by operating a business in a country that’s slowly disintegrating (the former Yugoslavia) and one better understands the challenges. Follow that up with a civil war, and then a NATO attack, and it’s not easy being sweet, even for a candy man. Although I didn’t spend an enormous amount of time with Aleksic, I did have a chance to talk to people that work for him. This self-made millionaire has, to paraphrase that old Smith Barney commercial, “…made money the old-fashioned way, he’s earned it.” Moreover, Aleksic has done so honorably. Keep in mind that during the breakup of Yugoslavia, it wasn’t difficult to look the other way at somewhat shady business dealings. Naturally, the situation has improved in modern-day Serbia. Still, it’s not perfect and temptations still exist. For Aleksic, self-interest does not replace integrity.

EDITORIAL Editor-In-Chief 847.405.4004 [email protected] Associate Editor 847.405.4050 [email protected]

ADVERTISING North American Sales 847.224.8944 [email protected]

Dee WakeÀeld

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

Diana Rotman

ClassiÀed Sales Manager 847.405.4116 [email protected]

Jill L. DeVries

Corporate Reprint Manager 248.244.1726 [email protected]

Steve Pintarelli

Group Publisher [email protected]

Peter Havens

Senior Group Publisher

By Bernie Pacyniak have to admit, upon walking into Miroljub Aleksic’s office, I was immediately impressed. Now mind you, I’m not one to be that easily wowed by trappings of power. But not only was the size of the oval office (and yes, that’s not a coincidence) overwhelming, but the art that was hanging on the wall proved even more spectacular. An avid art collector, Aleksic — who’s president of Belgrade, Serbia-based Pionir as well as the 2010 European Candy Kettle Club Award recipient — has quietly amassed an impressive collection, many of which hang in several of the company’s production facilities and offices. I believe his personal collection is worth about half a million dollars. But, as I trust you will find out in reading our cover story on Aleksic and Pionir, I’m even more impressed with his turnaround effort of what was once a bankrupt candy company. Ask any turnaround artist in the business world, and they will tell you that it’s not easy changing a mindset and culture,

Publisher 847.224.8944 [email protected]

Jennifer Allen

Sarah Zagacki

PRODUCTION Advertising/Production Manager 818.724.8035 x2214 [email protected] Art Director

BNP CORPORATE DIRECTORS Timothy A. Fausch

Publishing

John R. Schrei

Publishing

Rita M. Foumia

Corporate Strategy

Marlene J. Witthoft

Human Resources

Scott Kesler

Information Technology

Vincent M. Miconi

Production

Lisa L. Paulus

Finance

Michael T. Powell

Creative

Nikki Smith

Directories

Emily Patten

Conferences & Events

Beth A. Surowiec

Clear Seas Research

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

Postal List Rental E-mail List Rental

LIST RENTAL Robert Liska, 800.223.2194 x 726 [email protected] Shawn Kingston, 800.409.4443 x 828 [email protected]

For subscription information or service, please contact Customer Service at: Tel. 847.763.9534 or Fax 847.763.9538 or e-mail candy@halldata. com or visit www.candyindustry.com.

Pionir President Miroljub Aleksic chats with Editor Bernie Pacyniak in the lobby of the Hotel Izvor in Arandjelovac, Serbia.

8 CANDY INDUSTRY September 2010

Printed in USA

www.candyindustry.com

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

Judy Cooley Principal Scientist, International R&D The Hershey Co. Hershey, Pa. Judy Cooley began her confectionery career with the Paul Beich Co. in 1978 as a quality assurance/R&D technologist. From that point on, the Illinois State University graduate had the opportunity to work with a variety of candy companies in quality assurance and/or research and development until she joined The Hershey Co. in 1986. As a key member of Hershey’s research and

10 CANDY INDUSTRY January 2011

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

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

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

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

www.candyindustry.com

Art of business

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

News

& A N A LY S I S

U.S. Recognizes Cargill’s Work with Cocoa Farmers

T

he U.S. Chamber Business Civic Leadership Center (BCLC) has awarded its 2010 International Community Service award to Cargill for its work to improve the livelihoods of cocoa farmers and their families in Africa, Asia and South America. “This is a great example of the way Cargill goes above and beyond the call of duty, wherever it does business, and is one of the keys to its success and sustainability,” said U.S. Chamber BCLC Executive Director Stephen Jordan. “Cargill’s support for cocoa farmers illustrates how it does well by doing good. That’s why we’re proud to honor Cargill with the 2010 International Community Service Award.” The International Community Service award recognizes an honoree for contributing to positive economic and social development in a country outside the United States. “We’re honored to have our efforts to raise living standards and strengthen communities recognized by the U.S. Chamber,” said Greg Page, Cargill chairman and chief executive officer, accepting the award at the 11th Annual BCLC Corporate Citizenship Awards dinner held Nov. 30, in

Washington, D.C. “We want to acknowlenabling farmer cooperatives to achieve edge, as well, our partners in these efforts. UTZ Certification in Cote d’ Ivoire, which Partnering with non-governmental helps small-scale farmers improve agriculorganizations, local governments, custom- tural, environmental and social practices ers and industry magnifies our efforts to in cocoa production. enrich rural communities.” Cargill is a major originator and processor of cocoa beans and producer of high quality chocolate. The company is training thousands of farmers in better agricultural practices in Brazil, Cote d’Ivoire, Ghana, Indonesia and Vietnam in order to improve incomes and, as the result, the standard of living for farm families. The company currently Cargill CEO Greg Page, center-left, accepts the coordinates 300 Farmer Field International Community Service Award from Jeff Richardson of the Abbott Fund (left) and Stan Schools in Cote d’Ivoire. Harrell of the U.S. Chamber (right). More than 25,000 farmers will participate in various Cargillsupported training programs this year. The UTZ Certified cocoa program was The efforts will expand to support tens of co-founded by Cargill, along with the thousands of more farmers over coming Dutch development organization, Soliyears as part of a three-year, $5-million daridad, and others in the cocoa sector to commitment to support sustainable cocoa help ensure that cocoa is grown sustainin Cote d’Ivoire and Ghana. ably. The Farmer Training Schools are also

AAK USA’s Ed Wilson Retires Ed Wilson, v.p. of sales & marketing for Newark, N.J.-based AAK USA, has retired. Wilson joined the AAK family (originally know as Aarhus Inc.) in September 1992 as a technical service representative, becoming one of the leading experts in the specialty fats and oils industry. He came to AAK after working in the chocolate industry for 15 years and helped establish AAK as a leading supplier to the confectionery industry. Wilson also assisted in the development of AAK as a leader in the food ingredient industry and was the recipient of the American Association of Candy Technologists’ Stroud Jordan award in 2007. With Ed’s retirement, AAK has promoted Dennis Tagarelli to the role of vice president of sales. Tagarelli has a long and established career in oil processing for the food ingredient and confectionery industries. He joined AAK in 2008 as director of sales to Ed Wilson, and has worked tirelessly to transform AAK to a valued added ingredient and service provider for the food industry.

12 CANDY INDUSTRY January 2011

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-

News & Analysis

Consistency you can bank on

Roark Capital Group Acquires Atkins Nutritionals

R I N N O VAT I V E TECHNOLOGY - Can produce masses in a wide variety of consistencies and temperatures - Tight tolerance capabilities for accurate product weights and shapes - High capacity and flexibility - Wide range of product shapes - Customized design

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High through-put capability Industry leading design Working widths up to 1,800 mm Highest hygienic standard Superior customer commitment Can furnish one piece or a fully integrated line

oark Capital Group, an Atlanta-based private equity firm, announced last Friday that its affiliates have acquired Atkins Nutritionals, a leading international weight control and nutrition brand. Atkins’ management team, led by Monty Sharma, will remain with the business and invested alongside Roark Capital in the transaction. Terms of the transaction were not released. Founded in 1989, Denver, Col.-based, Atkins Nutritionals, Inc. provides the largest and best-known, scientifically supported, carbohydrate-optimization weight-management program in the world and is the second-largest U.S. weight management brand at retail. The company markets Atkins diet-compliant nutrition bars, shakes and better-for-you confections under the Atkins Advantage and Atkins Endulge brands. “We are very excited to partner with Monty Sharma and his team to help support the continued growth of the Atkins brand,” said Ezra Field, Roark’s managing director. “Atkins is consistent with our strategy of investing in leading consumer businesses with strong brands, differentiated market-positions and identifiable growth opportunities.”

leading brands:

HOSOKAWA BEPEX GmbH Daimlerstraße 8, 74211 Leingarten, Germany Tel.: +49 7131 907-0 Fax: +49 7131 907-301 E-mail: [email protected]

www.BepexHosokawa.com

At Upakovka/Upak Italia visit booth 1C10, Hall 2 14 CANDY INDUSTRY January 2011

(From l. to r.) K. Korndörfer, former Hosokawa Bepex managing director; H. Kihara, executive director of Hosokawa Micron Corp.; W. Pförsich, Hosokawa Bepex’s managing director; and P. Krieg, Hosokawa Alpine AG’s president, celebrate the opening of Hosokawa Bepex’s Technology Center in Leingarten, Germany.

www.candyindustry.com

News & Analysis

S U PP LIER NEWS

Whetsone, Imperial Design Forge Equipment Partnership

H

ank Whetstone, president of Whetstone Industries USA, and Rex Baker, president of Imperial Design Technologies (IDT), recently announced a partnership to design and manufacture a new range of chocolate enrobing and chocolate moulding machinery. In addition, specialized robotic packing systems will also be offered. “It has been long overdue to supply a quality, domestic-manufactured line of chocolate enrobing equipment for the bakery and confectionery industries,” the two chief executives assert.

IDT, located in Grand Rapids, Mich., has long been a provider for confectionery extruders, chain-driven chocolate moulding equipment, and other related machines to the industry. The new line of St. Augustine, Fla.-based Whetstone Industries’ designs for chocolate enrobing equipment and loose mould, chocolate moulding plants will now provide a natural addition to the IDT existing lines, the executives add. The Whetstone family has a long history in the chocolate confectionery industry relating to both equipment manufacturing and the actual production of chocolate

items for the private label business. These experiences helped in the new designs for sanitary, accessible and operator-friendly equipment. A newly formed relationship between Bainbridge Associates and E. Klein Associates will make up the sales force. Both Bainbridge and Klein are veterans in providing equipment for the bakery & confectionery industries. “Rex and I could not ask for a better way to help promote our new lines of Grand Rapids, Michigan-manufactured equipment to the industry,” adds Whetstone.

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Good ideas need good company

Pressing

Mixing, Refining

Moulding

Packaging

Automatic chocolate moulding plants from 300 to 10.000 kg/hour output on moulds from 275 to 1.200 mm.

Automatic wrappers for chocolate, candies and jellies in any wrapping style, with speed up to 1.000 wraps/min.

& Conching Horizontal cocoa presses from 6 to 16 pots, with output ranging from 350 kg/h to 1.000 kg/h.

Chocolate production machines and complete plants from 500 kg/h to 10.000 kg/h.

you’re in good company Carle & Montanari USA Inc. 625-107 Hutton Street , Raleigh North Carolina 27606, USA tel. +1 (919) 6647401 - fax +1 (919) 6647407 Visit our new website www.carle-montanari.com

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Manufacturer ProÀle

SERBIA’S

Trailblazer Miroljub Aleksic, Pionir’s president and this year’s 2010 European Candy Kettle Club recipient, has set his sights on making the company the largest confectioner in the Balkans.

“Make no little plans. They have no magic to stir men’s blood, and probably will not themselves be realized.” Daniel Burnham, famed Chicago architect, at the turn of the 20th Century.

By Bernard Pacyniak

M

iroljub Aleksic didn’t plan on purchasing a confectionery company. Yes, the telecommunications engineer turned banker had a passion for both finance and production, and was interested in finding an enterprise worth rescuing. But in 1998 he hadn’t yet decided on what kind of company would meet his criteria for a turnaround in then economially depressed Yugoslavia. Thus, when Aleksic had agreed to his attorney’s request to attend a meeting in Subotica, Serbia, about 180 kilometers north of Belgrade, his primary goal was to see if he could collect on debts Pionir owned his bank. Accompanied by his lawyer, the casually clad entrepreneur was advised to “stay close to the door,” ld b because the meeting most likely would be tempestuous, Aleksic recalls. Having lapsed into bankruptcy, the company’s future hung in the balance. On that day, Pionir’s managers were being grilled by more than 900 angry workers about how they allowed a once-proud and profitable company to go belly up. After 10 minutes of “not so polite” discussions, one of the workers admonished the group for their rudeness, saying there were important guests in the meeting hall, including a banker. All eyes turned to the two individuals sitting toward the back of the room. “Everyone assumed that my lawyer was the banker, since he was dressed in a suit and tie while I was only in jeans and a T-shirt,” Aleksic explains with a wry smile. www.candyindustry.com

Taken aback by the young and casually dressed financier, the workers then asked Aleksic what he would do with the management team who had plunged Pionir into a financial black hole. Speaking softly to quiet the room, the young banker told them that he would never allow the management team to set foot in the factory again. Asked what he would do to rescue the company, Aleksic went on to say he’d use “shock

therapy,” namely a self-evaluation of all workers in the company by the workers themselves, thereby establishing a cadre of experienced and motivated employees. Inspired by his candor and realism, the workers urged Aleksic to purchase the company and rescue it from bankruptcy. “‘How can I purchase the company without evaluating its assets, brands, debts?’ I told them,” he says. Within minutes, the ledgers were brought out and Aleksic found himself immersed in figures and facts. On Nov. 22, 1998, Alco Bank, the financial institution run by Aleksic, purchased Pionir for 47 million Deutschmarks. There was only one other company bidding on Pionir and it fell well short of Aleksic’s bid.

The purchase set off a three-year turnaround program, one whereby the company was “reconstructed, refurbished and re-equipped” and transformed into Serbia’s leading confectionery company. Determined to make a go of Pionir, a company many of his financial counterparts called a lost cause, Aleksic literally moved his office to Subotica, living and working there five, six, even seven days a week at times. He trimmed the number of employees from 934 to 500, employing the self-evaluation process mentioned earlier. “I had looked at the company, which was founded in 1917,” he explains. “It had a few good brands, a very skilled, hard-working and disciplined labor force and weak competition. If I couldn’t make Pionir a better confectionery company than what was there in the market, I might as well flush it all down the toilet.” Giving himself two to three years, Aleksic applied a simple philosophy to the turnaround process, one he says works for all enterprises. “You need to have a good organization, you need to estimate the opportunity, take advantage of the opportunity by being braver than your competitors and then simply execute,” he says. In the end, it’s all about taking the risk and having the courage to act out one’s convictions, Aleksic asserts. And like Burnham, he didn’t make any small plans. Having rescued Pionir from bankruptcy, Aleksic has now set his sites on making January 2011 CANDY INDUSTRY 19

Manufacturer ProÀle

(L. to r.) Zoran Boganovic, production manager at Pionir’s Subotica facility, checks on production of Lovely dessert products as Krsto Kerlec, production manager – chocolate, does a spot inspection of weights.

Pionir the leading confectionery company in the Balkans. During the past four years, the company has invested 104 million euros in infrastructure and production technology, installing six new production lines: hard candy depositing; snack and energy bars; a chocolate bar moulding line; a specialty marshmallow line; a wafer line; and a biscuit/cracker line. Several other production lines, such as an automatic panning and specialty baking line are in the process of either being installed and/or are on the drawing boards. In the end, Pionir has embraced automation and technology in a manner few other companies can compare. Perhaps what’s even more amazing is that this spending spree has come at a time when most companies have deferred investments and cut back R&D spending. But as he demonstrated at that fateful

meeting 12 years ago, and in the years that followed, Aleksic doesn’t believe in waiting on the sidelines. His push behind investments in technology and automation go beyond simply improving quality, enhancing efficiency and boosting outputs, although all those are part of the payback. The monies spent go back to Aleksic’s philosophy of maximizing the opportunity quickly and intelligently. As Zoran Bogdanovic, production manager at Pionir’s Subotica facility, the largest of four plants in the company’s network, points out, “We want to be the ones setting the benchmark for others. We don’t want to follow Kraft, Nestle, Ferrero. “Currently, the market in Serbia is in transition, especially since the borders have been opened to free trade,” he continues. “Our goal is to set standards for

our competitors by offering better value, more variety. It’s the marketplace that challenges us.” As a full-line confectionery company, Pionir carries a broad portfolio of products, more than 200 items encompassing four major segments: biscuits, candies, desserts and chocolates. In candies, which accounts for 37% of the company’s total volume, Pionir produces a broad range of hard candies, filled fruit candies, toffees and gummies. With such famed brands as Negro, Menthol and Karamela Lesnik, the company holds a commanding 58% share of the candy segment. Its recent launch of Look multiflavored (Strawberry & Cream, Caramel & Cream and Cherry & Cream) swirl hard candies stems — in part — from the company’s investment in a new Candymaster

The Lovely dessert items begin with a biscuit base topped with a fruit dollop, followed by a marshmallow crown, which is then enrobed in chocolate and decorated with a white chocolate drizzle.

20 CANDY INDUSTRY January 2011

www.candyindustry.com

Nut-trition, Inc. is a California corporation dedicated to producing functional food ingredients from almonds and other nuts.

ALMOND BRAN See how this high potency ingredient compares to whole almonds. Almond Bran contains: • Less than half the fat • Nearly 4 times the dietary Ƥber • More than 13 times the antioxidant capacity • About 3 times the calcium Visit www.Nut-trition.com for more detailed information on this innovative new almond product. Product of the USA. Disclaimer: These statements have not been evaluated by the Food and Drug Administration. Nut-trition, Inc. products are not intended to diagnose, treat, cure or prevent any disease.

New functional Ƥber can be used in a wide variety of confectionery applications. Almond Bran is 100% almond skins. Because many healthful beneƤts of the almond are due to substances found in its outer skin, Almond Bran provides many of these healthful beneƤts — with less than half the fat. Almond Bran adds insoluble Ƥber, natural color and a mild nutty ƪavor to all types of confections, cakes, bars and other products. It binds easily with fruit concentrates, nuts, grains and other ingredients; and can be easily formed into a nut-like bit that is useful in reducing both cost and fat calories associated with whole-nut ingredients. Almond Bran can provide antioxidant, anti-inƪammatory, and heart-healthy beneƤts for snack food formulators seeking to create nutrition-dense products that provide more than just between-meal energy.

Almond Bran Production: Almonds are scalded to loosen the skins. Almond Bran is processed with strict controls for quality using HACCP and good manufacturing practices to yield a safe, potent specialty ingredient.

PO Box 1150 • Hughson, CA 95326 USA • (209) 883-0403 • www.Nut-trition.com • [email protected]

Manufacturer ProÀle

hard candy depositing line supplied by Sollich and Chocotech. The push toward new product development parallels the company’s intense investment policy, with 40 new products having been launched in 2010. Recognizing that its broad range of products enables the company to target consumers from the youngest to the oldest, Pionir has emphasized development of confections that meet market and consumer needs. One of its most ambitious launches, Lovely, integrates new technology and innovation into an affordable and decadent

sales (80%) cover countries within former Yugoslavia, but do encompass a total of 31 nations within Western Europe, North American, Eastern Europe and Russia. Conscious of the growth in premium chocolates in mature global markets, as well as its emergence in Serbia and the Balkans, the company just recently launched the Diamond line featuring five chocolate varieties: 65% Cacao Dark Chocolate; 65% Dark Chocolate with Cocoa Nibs; White Chocolate with Cinnamon & Ginger; Milk Chocolate with Almond and Honey Crispy; and Milk Chocolate. Not so coincidently,

healthy and better-for-you confections and snacks. And while Aleksic recognizes that not every new product launch succeeds — as he says, “Every bullet doesn’t kill.” — he’s confident that enough shots will hit their target. “Perhaps 15 out of 60 survive,” “Aleksic says. “But we’re in a different position than the multinationals. We’re operating in a smaller market, say 600 million consumers. We can take the risks.” Moreover, those risks are delivering on the rewards. The new brands haven’t been shooting blanks; they’ve generated

A Sollich Conbar line, also at the Subotica plant, produces a variety of snack and energy bars. Here, the mass is fed into a roller former, cooled, separated into strings and then cut into bars.

dessert item. Featuring a biscuit base that’s topped with a fruit dollop (orange, strawberry or apricot) and a marshmallow crown that’s enrobed in chocolate, the new product was enthusiastically embraced by consumers throughout Serbia. More importantly, the product has universal appeal, Aleksic explains. “When we presented the Lovely product in April to our U.S. buyer, he virtually purchased all production capacity we had for the item,” he says. As it stands, Lovely’s sophistication and price point has great appeal to the export market, a segment that’s critical to the company’s future growth and success. Currently, exports comprise nearly 70% of Pionir’s sales, which topped €80 million in 2010. The bulk of those export 22 CANDY INDUSTRY January 2011

the Diamond line is being produced on the company’s new Knobel moulding line, another one of the four major lines installed this year. The Diamond line launch dovetails with a broad-based media campaign involving television, print, outdoor billboards (present throughout Belgrade), radio and point-of-purchase. Another major marketing campaign that coincides with another new product launch is Vitanova, an energy snack bar that has Serbian swimming champion Nadja Higl as its spokeperson. The Vitanova energy snack bars, available in corn and apricot as well as corn and raisin varieties, represent another push by Pionir to take advantage of emerging global trends, such as

a 20% sales increase. As a recent treatise published in the Czech journal Perspectives of Innovations, Economic & Business detailed, Pionir was the most successful of three leading Serbian companies in launching new products. It placed 85% of its products, giving it a 70% cost effectiveness percentage. According to the survey conducted by authors Victorija Bojovic, Ljubomir Pupovac and Maja Strugar, of the nearly 55 products developed, 45 made it onto market shelves. From those 45, 40 became part of the existing product mix. Expect more to come, albeit at a somewhat slower pace, next year, say Pionir marketing and production teams. Current projections call for Pionir to roll out more than 30 new items for 2011. www.candyindustry.com

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For product information or to request a catalogue, talk to your Callebaut sales representative or go to callebaut.com. If you are inspired by chocolate and would like ideas and tips, contact the Barry Callebaut Chocolate Academy at 800-225-1418 or visit chocolate-academy.com.

Manufacturer ProÀle

At a Glance Pionir d.o.o. Headquarters: Belgrade, Serbia Plants: Subotica (candies, chocolates, desserts, biscuits); Zemun (extruded, coated snacks); Paracin (wafers, cookies, crackers); and Hissar (Chocolates, pralines, desserts, jams and marmalades) Employees: 866 Sales: €80 million ($133 million) Output: 32,000 tons Products: Hard candies, fruit-Àlled candies, toffees, gummies, chocolate bar, pralines, snack and energy bars, biscuits, wafers, cookies, Swiss roll cakes, specialty dessert products, snack crackers, jams and marmalades. Product Mix: Candies – 37%; chocolates – 23%; biscuits – 21% and desserts – 19%. Brands: Pionir, Look, Menthol, Karamela Lesnik, Diamond, Galeb, Kidy, Mony, Lesnik, Choco O’clock, Vitanova, Lovely, Medeno Srce (Honey Cake), Rola la!, Choco Ola la!, Negro, Minjon, Picanto, Mania, Sun Mill, and Napolitanka. Management team: Miroljub Aleksic, president, Zoran Denic, sales manager; Branimir Kopilovic, investments manager; Radisa Nikolic, director; Slavica Jovanovic Kunji, marketing manager; Ildiko Kovac, export manager; Ljiljana Lalic, R&D manager; Zoran Bogdanovic, production manager - Subotica

(From top to bottom) At the Paracin, Serbia facility, a Hebenstreit wafer line turns out a wide range of wafer products while an Imaforni biscuit/cracker line produces both confectionery and snack items.

24 CANDY INDUSTRY November 2010

In doing so, the company looks to target Eastern Europe and Russia for a major export initiative. Aleksic also told Candy Industry that he plans to enter the German market with a new line of Swiss roll cakes and a new specialty marshmallow product. He’s confident that the products will capture consumer interest with the same mixture of “raffiné” and value that underscores Pionir’s ongoing transformation. It also ties in with the company’s continuous improvement program that’s prevalent in all four plants. In addition to the Knobel chocolate moulding line installed for the Diamond launch, the Subotica facility had three additional lines put in: a Sollich Conbar line for energy and snack bars; a Chocotech marshmallow line for Lovely production, and an Imaforni Swiss roll line. In Paracin, the company put in a Hebenstreit wafer line and an Imaforni biscuit/cracker line while the Zemun facility is in the process of starting up a new Dumoulin automated panning system designed to produce another new line of confections, Choco Herz, Choco Pearls and Choco Cubes. www.candyindustry.com

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Manufacturer ProÀle

Having overseen the installation of four new lines in 2010 in Subotica, Bogdanovic’s goals for 2011 revolve around three key points: reducing energy costs, reducing the amount of handwork in packaging, and launching new products. “We’re looking to realize energy savings through improved monitoring of our usage,” he says. “In addition, we want to better manage and optimize our water consumption.” As far as automating packaging, the company looks to install primary robotic systems on the Lovely line as well as secondary packaging investments such as carton-erecting and carton sealing equipment. Several of the new product introductions planned in 2011 revolve around product extensions for the successful Lovely, Diamond, Look and Vitanova debuts. “With Lovely, we’ll be introducing a

new variety that includes a sour cherry placed atop the fruit filling,” Bogdanovic says. As for Diamond, there will be new varieties added to the brand, some with inclusions involving hazelnuts, almonds and other ingredients. Here, too, Pionir benefits from its production network as well as it being a subsidiary of the Alco Group. For example, at Zemun, cereal items are shipped to Subotica for the production of energy and snack bars as well as for use as inclusions in chocolate bars. Biscuit bases produced in Paracin are also shipped to Subotica while compound coatings, chocolate and creams manufactured in Subotica are transported to Paracin. And fruit fillings made in Hissar find their way to Subotica. Another synergistic complement of being part of the Alco Group involves two important subsidiaries: Tipoplastika,

which fabricates and prints packaging material; and Cobex, which procures raw materials, such as cocoa, sugar, milk powder and other ingredients critical to confectionery production. Both subsidiaries have proven critical in helping Pionir remain competitive and innovative. They also play an integral role in Aleksic’s self-fueling growth vehicle for Pionir. “Thanks to lower ingredient and packaging costs, we’re able to plough our profits back into the company, which allows us to invest in new lines and develop new products,” he explains, illustrating the concept on a yellow note pad. He then looks up and shares some proprietary information with the reporter about plans for the future. Indeed, Aleksic’s confidence underscores his ambitions for Pionir. Again, he’s made no small plans.

(Clockwise) At Subotica, a Sollich Candymaster unit conveys Look swirl cream hard candies toward packaging. Members of the European Candy Kettle Club inspect hard candy production. Honey Hearts come off the baking line, cool and then head toward a Ilapak bagger capable of handling 150gram pouches at a rate of 100 per minute.

26 CANDY INDUSTRY January 2011

www.candyindustry.com

Kettle Award ECKC RECEPTION

Serbian Splendor

A

month before the gala reception for the 2010 European Candy Kettle Club (ECKC) reception on November 26, 2010, an army of workers were working frantically, putting the finishing touches on the newly built hotel and spa, the Hotel Izvor in Arandjelovac, Serbia. Everything came together, however, as the hotel hosted hundreds of guests, including the Prime Minister of Serbia, Mirko Cvetkovic. The attendees enjoyed an evening of fireworks, local Serbian folk music, a sumptuous buffet dinner and dancing past midnight in honor of Miroljub Aleksic, president of Pionir and the 2010 ECKC Award recipient. Prior to the reception, members of the ECKC as well as representatives from Candy Industry’s Kettle Committee attended a welcome dinner for Aleksic and members of his management team at Palich Lake near Subotica, Serbia. On the day following the reception, the ECKC and American Kettle Committee members toured the St. George Church in Topola, which towers atop Oplenac Hill and houses the tombs of 22 members of the royal Karadjordjevic family, as well as the Aleksander winery.

Miroljub Aleksic, president of Pionir, proudly holds up the European Candy Kettle Club (ECKC)’s 2010 Kettle Award.

Members of the ECKC are formally introduced at the reception. (Visit www. candykettleclub.eu for a complete members list.)

Necdet Buzbas, representing Marat Ulker, chairman of Yildiz Holding and the ECKC 2004 recipient, congratulates Aleksic and the Pionir company.

28 CANDY INDUSTRY January 2011

Francois Adele, president of the ECKC and managing director of Dumoulin, presents Aleksic with the Kettle Award.

Dee WakeÀeld, vice president of the ECKC and European marketing manager for Candy Industry, explains the history of the award to guests.

www.candyindustry.com

ECKC Award

(Clockwise) Pionir’s management team at the Thursday night reception at Palich Lake. Prime Minister Mirko Cvetkovic, Miroljub Aleksic and Vlada Gajic, mayor of Arandjelovac, await the formal ribbon-cutting of the newly opened Hotel Izvor. Guests join in the celebration and show off a few dance moves. The ECKC and American Candy Kettle representatives tour St. George church in Toplana, Serbia. Jim Bourne (left), president of Hillard’s Chocolate System and member of Candy Industry’s Kettle Committee member, together with his wife, Sandy, share some travel stories with Editor Bernard Pacyniak. An overview of the spa and pool area in the Hotel Izvor, part of the Alco Group properties.

30 CANDY INDUSTRY January 2011

www.candyindustry.com

Sweet TALK

Sweet beginnings By Crystal Lindell Associate Editor

H

ello candy world! My name is Crystal Lindell and I’m the new associate editor for Candy Industry magazine. I’ll be overseeing the Retail Confectioner section, while also contributing to the weekly e-newsletter. My first impression is that this job is going to be pretty sweet. I’ve been a journalist for about five years, but this will be my first gig at a magazine. Before this, I wrote mostly for daily newspapers throughout the Midwest, including stints in Iowa, South Dakota, Wisconsin and the Chicago suburbs. I’m looking forward to switching out late-night school board meetings for candy conventions and house fires for new product write-ups. I’m 27 years old, which the Internet tells me makes me a Millennial. I remember the world before Google could answer all my questions, but just barely. I like Twitter, text messaging and status updates. I sleep next to my Droid X cell phone, I think watches are for fashion only, and I impulsively buy a candy bar every time I’m in the check-out line. Also, the first year it was invented I signed up for Facebook, where I currently have 396 friends, about 250 pictures, and countless detailed status updates. I’m happy to see that companies RC2 RETAIL CONFECTIONER November 2010

are finally harnessing my generation’s love for sharing too much information. Everyone I’ve ever met – from my college roommate to my mom – now knows that I “LIKE” Target, Pretzel M&Ms, and the Zac Brown Band. Moreover, as the web makes it easier and easier to make brand recommendations, the marketing powers behind it become more and more evident.

always gone back to is the timeless Fannie Mae Trinidad. Something about that yellow candy coating with the smooth chocolate inside makes them a little bit like heaven mixed with rainbows and awesomeness. When Fannie Mae almost went out of business a few years ago, I went through all the stages of grief. “Surely there’s been a mistake! Fannie Mae can’t close!” Then, “Stupid shoppers! Why aren’t they buying those Mint Meltaways!” And then, “Maybe I could scrape together some money and buy the company myself!!” That was closely followed by a lot of crying. Luckily, I never had to get to the “acceptance” stage because Alpine Confections swooped in and saved the day! Of course, now they are run by 1-800-Flowers, but as long as I can find them every time I go to the grocery store or when I pass their shop at the mall, I don’t really care who distributes them. I can’t wait to get to know everything there is to know about confections by working here. And don’t worry, I’m more than willing to taste test if that’s what the job calls for. It’s a rough life, but I think I’ll manage.

The one candy in my life that I have always gone back to is the timeless Fannie Mae Trinidad. I should have always known I’d end up at a confectionery magazine. Back in the day, I was a master trick-or-treater, going up and down blocks and blocks and blocks of neighborhoods streets, come rain, or snow, or sleet, to get candy that somehow tasted earned. Seeing as I’m how I’m a woman and all, I obviously favor chocolate above all else, but Pixy Stix and Fun Dip also have a special place in my heart. I’ve gone through my Twix phase, my M&M’S phase, and my SNICKERS’ phase, but because I’m a native of Chicagoland, the one candy in my life that I have

www.retailconfectioner.com

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New Products

“34 degrees whole grain crackers” 34° Crispbread, Denver, Colo. www.34-degrees.com 1-303-861-4818

Touted as the ideal complement to cheeses, salads and soups, these single-serving cracker snack packs are available in Natural and Whole Grain varieties. These wafer-thin crackers are baked without oil and made from a handful of natural ingredients. Each snack pack contains eight to 10 crackers packaged in a protective cardboard sleeve and enclosed in a moisture-proof film. Ingredients: (Whole Grain) Whole wheat flour, natural cheese flour, salt. S.R.P.: 89 cents for a 0.5-oz. snack pack

Trident Vitality’s Threesome Kraft Foods Inc. Northfield, Ill. 1-800-524-2854 www.kraftscompany.com

The newly launched Trident Vitality line features three feel-good flavors: Vigorate, Rejuve and Awaken. The new flavors add a little piece of delicious well-being to the gum-chewing experience, with Vitamin C, ginseng or white tea infused into each delicious piece. Vigorate contains a burst of citrus and strawberry, delivering 10% of the daily value of Vitamin C. Rejuve offers a refreshing blend of luscious mint and white tea, while Awaken provides consumers with a peppy peppermint that features a dash of ginseng. The innovation of new Trident Vitality goes beyond flavor, incorporating sleek and stylish packaging that features a unique, fun “click” when open or closed. Additionally, the packaging is a full box, with a blister pack inside, and conveniently closes to ensure the blister pack does not slip out. This is unlike traditional blister packaging, which is cut open on both sides. Ingredients: Isomalt, gum base, syrup, maltitol, natural and artificial flavoring, sorbitol; less than 2% of acacia, acesulfame potassium, aspartame, candelilla wax, glycerin, sodium ascorbate(vitamin C), soy lecithin, sucralose, titanium dioxide (color), xanthan gum, Yellow 5 Lake and Yellow 6 Lake. Phenyketonurics: Contains phenylalanine. S.R.P.: $1.29 for a single-pack and $2.89 for a three-pack. RC4 RETAIL CONFECTIONER January 2011

Zone Perfect Cookie Dough Bars Abbot Labs, Abbot Park, Ill. www.zoneperfect.com 1-800-390-6690

ZonePerfect Cookie Dough Bars are the first-ever soft, chewy cookie dough nutrition bars offering antioxidants, vitamins and minerals as well as protein. A creative blend of taste, texture and nutrition, ZonePerfect Cookie Dough bars contain 17 vitamins and minerals and are rich in antioxidants (vitamins C & E, and selenium). Cookie Dough bars have 170-190 calories per serving and provide a balance of carbohydrates, protein and fat to help satisfy snackers on the go. They are available in three flavors: Chocolate Chip, Peanut Butter and Oatmeal Raisin. Ingredients: (Oatmeal Raisin) Brown rice syrup, corn syrup, sodium caseinate, rolled oats, raisins, soy protein isolate, oatmeal cinnamon streusel (brown sugar, unbleached and unenriched wheat flour, oats, palm oil, cinnamon, salt, sodium bicarbonate, natural flavor, nutmeg emulsion), fructose syrup, whey protein isolate, yogurt-flavored coating (sugar, palm kernel oil, nonfat dry milk solids, yogurt powder [cultured whey protein concentrate, cultured skim milk, yogurt culture], soy lecithin, salt, natural flavor), roasted soybeans, butter powder (butter [cream,salt], nonfat milk, tocopherols, ascorbyl palmitate), glycerine, pasteurized whole egg powder, brown sugar. Less than 2% of the following: natural flavors, high oleic safflower oil and/or high oleic sunflower oil, salt. Vitamins and minerals: Calcium phosphate, ascorbic acid, d-alpha-tocopheryl acetate, magnesium oxide, niacinamide, zinc oxide, calcium pantothenate, ferrous fumarate, pyridoxine hydrochloride, Vitamin A palmitate, riboflavin, thiamine mononitrate, folic acid, chromium chloride, biotin, sodium selenite, sodium molybdate, cyanocobalamin. S.R.P.: $1.53 for a 45 g. bar www.retailconfectioner.com

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New Products

Chocolate-Dipped Jelly Belly Jelly Beans

Editor’s Choice

Jelly Belly Candy Co., FairÀeld, Calif. www.jellybelly.com 1-800-323-9380

The newly launched Jelly Belly Jelly Bean Chocolate Dips come in five flavors: Very Cherry, Raspberry, Strawberry, Coconut and Orange. Moreover, each Chocolate Dip contains just less than four calories. The Jelly Belly Jelly Bean Chocolate Dips are glutenfree, gelatin-free and certified OU Dairy Kosher. Ingredients: Corn syrup, dark chocolate (sugar, chocolate liquor, cocoa butter, milk fat soy lecithin [an emulsifier], vanilla), sugar, modified food starch, citrus pectin, natural & artificial flavors, citric acid, lactic acid, sodium citrate, confectioner’s glaze, coconut oil, black carrot concentrate (color) carrot concentrate (color). S.R.P.: 2.8-oz. bag is $1.99.

Ginormous Gummi Bear Taste of Nature, Santa Monica, Calif. 1-310-396-4433 www.candyasap.com and www.sharicandies.com

Imagine a massive half-pound gummi bear on a lollipop type stick! Each Ginormous Gummi Bear is approximately 100 times larger than an ordinary gummi bear. Available in two flavors, Strawberry & Blue Raspberry and Cherry & Green Apple, the gummi bears are packaged in a blister pack that is also peggable. “We are very excited about the launch of our Ginormous Gummi Bear,” says Scoot Samet, copresident of Taste of Nature, Inc. “Now people who love gummi bears have a new way to eat them in a unique, delicious and fun format!” Samet points out that the giant gummies are the “perfect combination of flavors and best of all they come on a stick so they can be enjoyed like a lollipop.” Ingredients: Corn syrup, gelatin, dextrose, sorbitol, citric acid, maltodextrin, artificial flavor, vegetable oil, carnuba wax, artificial color (FD&C Red 40, FD&C Yellow 5, FD&C Blue 1). S.R.P.: 8-oz package ranges between $3.99 and $4.99.

Milk Chocolate Crackle Toasted Hazelnut Dufflet, Toronto, Canada 1-416-536-1330 www.dufflet.com Well, Toronto’s Queen of Cake, the famed Dufflet Rosenberg, has reinvented the classic Florentine cookies with her Milk Chocolate Crackle toasted hazelnut product. Winner of several SOFI awards, Rosenberg has come up with another winner with her milk chocolate hazelnut variety. These delicate pieces of textured flavor offer up “crisp, sumptuous and intense” joy, particularly those who love chocolate and hazelnuts. Made without any preservatives, artificial colors, artificial flavors or hydrogenated fats and oils, these “small indulgences” modernize a European standard with a bit of Canadian élan. Ingredients: Belgian milk chocolate (sugar, whole milk powder, unsweetened chocolate, cocoa butter, soy lecithin, natural flavor), sugar, hazelnuts, butter, non-hydrogenated vegetable oil shortening (canola oil, palm oil), corn syrup, milk, cocoa, natural flavor, salt. May contain peanuts and/or other nuts. S.R.P.: $9.99 (Canadian) for 150gram box. — Bernard Pacyniak

RC6 RETAIL CONFECTIONER January 2011

www.retailconfectioner.com

New Products

Mini Chocolate Pretzels and Banana Split Snack Mix

Caltrate Soft Chews

Tropical Foods, Charlotte, N.C. www.tropicalfoods.com 1-704-588-0400

Product Snapshot: Tropical Foods expanded its Grabeez line of snack products to include mini chocolate pretzels and a banana split snack mix option, which is a blend of roasted salted peanuts, dried pineapple pieces, chocolate chunks, caramel bits, cranberries, banana chips and marshmallow bits. Ingredients: (Banana Split Snack Mix) Peanuts, pineapple, sugar, sulfur dioxide, chocolate liquor, cocoa butter, whole milk, soy lecithin (an emulsifier), salt, vanilla, cranberries, citric acid, natural cherry flavor with other natural flavors, elderberry juice concentrate, sunflower oil, corn syrup, evaporated non-fat milk, partially hydrogenated cottonseed oil, whey (from milk), artificial flavor, bananas, coconut oil, natural banana flavor, dextrose, modified corn starch, gelatin, artificial and natural flavor, sodium hexametaphophate, peanut oil. S.R.P.: $1.99 to $2.49 for a 4-oz. bag of pretzels and a 4.5-oz. bag of snack mix

Breaking the Ice with Frosty Mints The Hershey Co., Hershey, Pa. 1-800-468-1714 www.ice-breakers.com

PÀzer Consumer Healthcare, Madison, N.J. 1-888-797-5638 www.caltrate.com

On the heels of the Institute of Medicine’s most recent recommendation for Americans to increase the daily recommended intake of vitamin D as a means of maintaining bone health, Madison, N.J.-based Pfizer Consumer Healthcare has launched Caltrate Soft Chews, a tasty and convenient way to help reach the new, higher daily vitamin D goals. Caltrate Soft Chews are available in Chocolate Truffle and Vanilla Creme flavors and can be taken with or without food, offering a portable, nutritious and delicious solution to help get the daily calcium and vitamin D3 needed to stay healthy, active and moving. Two daily Caltrate Soft Chews provide 1200 mg of calcium, roughly the same amount found in 17 servings of broccoli, and 800 IU of vitamin D3, roughly the same amount found in more than 6 servings of vitamin D-fortified, 2% milk or roughly the same amount of 134 half-cup servings of vanilla ice cream. Ingredients: (Chocolate TrufÁe) Calcium carbonate, corn syrup, sucrose, hydrogenated coconut oil, cocoa processed with alkali, nonfat dry milk, corn syrup solids, glycerin. Contains <2% of: cholecalciferol (vitamin D3), corn starch, ethyl alcohol, invert sugar, soy lecithin, medium-chain triglycerides, modified corn starch, natural and artificial flavors, propylene glycol, salt, silicon dioxide, sodium ascorbate, tocopherols, tribasic calcium phosphate, yellow prussiate of soda. Contains: milk, soybean. S.R.P.: $8-$10 for a 600-gram bag.

Ice Breakers Frost sugar-free mints are, as Hershey says “The only mint coated with an intense combination of xylitol, cooling and flavor crystals.” The new mints deliver a surprisingly powerful and enjoyable experience and are available in Wintercool and peppermint flavors. “Ice Breakers Frost mints are designed for those who are looking for a strong mint, but don’t want to sacrifice taste. The mints feature the same great flavor of our core Ice Breakers mints, which is then frosted with a combination of xylitol, cooling and flavor crystals for a uniquely powerful taste and texture,” says Anna Lingeris, spokeswoman for Ice Breakers Frost mints and The Hershey Co. “The result is a satisfying and powerfully cool taste experience.” Ingredients: Isomalt, xylitol; contains 2% or less of: natural and artificial flavor, maltodextrin, magnesium stearate, aspartame*, gum acacia, modified cellulose, maltitol, acesulfame potassium, neotame, glycerin, soy lecithin, sucralose, artificial color (Blue 1 Lake; Yellow 5 Lake), gum tragacanth, canola oil, polysorbate 80, pectin, citric acid, potassium sorbate (preservative). *Phenylketonurics: Contains phenylalanine S.R.P.: $1.99 for 1.2-oz. For more new products, visit www.retailconfectioner.com. plastic containers.

RC8 RETAIL CONFECTIONER January 2011

There, you also can subscribe to our free e-newsletter, sweet & healthy, which features new products on a weekly basis as well as a “sweet of the week.”

Industry TRENDS

New launches invigorate category Manufacturers of sugar-free candies seek to broaden the category’s audience by offering more Áavors and product types, providing an alternative to those seeking a healthier treat. By Carla Zanetos Scully

A

s the category continues to grow, sugar-free non-chocolate candy companies are coming out with new and different types of products to compete with increased demand. Unit sales jumped 6% from a year ago while dollar sales gained nearly 8% during the same time frame, reports Chicago-based Symphony IRI. To “shake up the category” Sorbee International introduced Crystal Light Chewy Candy in strawberry, lemon, orange and raspberry flavors. This square chewy candy, offering one-third fewer calories with Splenda as its sweetener, comes in a 3.3-oz. peg bag and is reminiscent of what a sugar-free Starburst might be like. “When you look at a typical sugarfree set, a lot of it is chocolate and hard candy,” says Dan Werther, Sorbee’s ceo. “We loved the concept of a chewy sugarfree offering.” He goes on to say that retailers had been indicating that a chewy offering would draw other segments of the population that aren’t normally attracted to sugar-free items. Although the company was not trying to replicate Starburst, Werther says the Crystal Light brand has a flavor profile that attracts customers that otherwise might not think sugarfree candy tastes good. He’s optimistic that his company and others will create RC10 RETAIL CONFECTIONER January 2011

Top 10 Sugar-Free Diet Candy Brands (Latest 52 weeks ending October 31, 2010) Rank

Brands

Dollar Sales (in millions)

Dollar Sales % Chg. Vs. Yr. Ago

Dollar Share Chg. Vs. Yr. Ago

Unit Sales (in millions)

Unit Sales % Chg Year Ago

1. Werther’s Original 2. Lifesavers 3. Halls Refresh 4. Private Label 5. Baskin Robbins 6. Nips 7. Red Vines 8. Jolly Ranchers 9. Brach’s 10. Lifesavers DeLites

$17.0 $15.6 $10.1 $7.5 $2.7 $2.3 $2.0 $1.8 $1.6 $1.5

11.1 +4.5 +316.0 -3.1 +11.5 -1.0 +32.8 -21.2 -19.1 -7.1

+1.0 -1.0 +9.8 -1.1 +0.1 -0.3 +0.5 -1.0 -0.7 -0.3

8.9 8.5 6.2 6.7 1.8 1.2 +1.0 0.82 0.81 0.85

+6.3 +5.2 +262.0 -0.5 +25.1 -1.0 +29.5 -22.8 -19.7 -2.0

Total, including brands not shown

$76.4

+7.7

0.0

45.4

+6.1

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: Symphony/IRI Group, a Chicago-based market research Àrm.

more innovative products to enhance the category. “Our business is up 40% from last year because we pushed the Crystal Light products,” Werther says. Moreover, he wonders how the category as a whole could do if only movie theaters and convenience stores would start offering sugar-free items as well. If it would be offered, he says, “People will see it and buy it.” “In the past, sugar-free candy was perceived as a group of products that was only for people who were either diabetic or on a very strict low-carb diet,” says

Ben Jones, associate marketing manager for Storck, USA. “Now that mainstream consumers are also discovering how great many of the sugar-free candy products are, they realize this is a great way to cut out sugar and calories from their diet, even if they are not on a strict diet or do not need to limit their blood sugar for medical reasons.” Storck’s Werther’s Original Sugar Free has come out with a few new products in recent years. Caramel Cinnamon was launched this past year and has received “excellent” consumer feedback, adds Jones. It was added to the family that www.retailconfectioner.com

Industry Trends

includes Caramel Coffee and Caramel Mint. All are made with isomalt, a sugar alcohol, and acesulfame-K, a highintensity sweetener. While Jones acknowledges that sugar candy is a much larger category than its sugar-free counterpart, he says the sugarfree category is growing because consumers want to cut out sugar for a variety of reasons, including weight loss, dental health and managing blood sugar levels. To attract a younger audience, Eda’s Sugarfree Candies in Philadelphia has created a new mix of flavors. The 6-ounce 12 RETAIL CONFECTIONER January 2011

Carnival Mix contains bubbleC g gum, cotton candy, marshmallow, ca caramel, red licorice, black licorice, p popcorn and root beer flavors, with m marshmallow, cotton candy, bubblegu gum and caramel all new flavors. President Brian Berry says the ne new mix began distribution in August an and is getting reorders, suggesting th the launch has struck a chord. “We ar are expanding our range of flavors w while others are contracting or elimin nating flavors,” he says. Businesswise, Berry says tthere’s a lot of pressure to reduce the variety of items on grocery store shelves. “We’re in a unique situation,” he adds. Instead of eliminating products that don’t seem to have room on the shelves, Eda’s is putting together mixes. Three of the five mixes offered, he says, have 10 flavors. “We can broaden our audience by increasing the range of flavors.” “We believe (the increase in sugarfree sales) is due to demographics and consumer health concerns,” says Matthew Fenton, vice president of marketing for Farley’s & Sathers Candy Co., of Round Lake, Minn. “However, it also indicates that manufacturers are doing a better job creating products that deliver. Candy is a pleasure product, and sugar-free consumers don’t want to sacrifice taste or perfor-

mance – nor should they have to.” Farley’s & Sathers just launched Brach’s Sugar Free Lemon Drops, a sugarfree version of its classic Lemon Drops. This joins a lineup of sugar-free products that includes Cinnamon, Butterscotch and Star Brites Peppermint hard candies. “More than most brands, Brach’s has multi-generational appeal, and this sugarfree lineup satisfies both older consumers and those seeking to reduce the amount of sugar in their diets,” Fenton adds. He expects sustained growth in the sugar-free segment. “Manufacturers have improved quality of the products in this segment, and consumers have responded,” Fenton adds. “Meanwhile, retailers are dedicating space and promotional attention to these products in many categories and some are even launching in-store diabetic initiatives.” Just Born Inc., of Bethlehem, Pa., added Peeps Sugar-Free Peppermint Flavored Marshmallow Stars as part of its holiday lineup this past Christmas season, reflecting its plan to add sugar-free seasonal items, such as Sugar-Free Hearts for Valentine’s Day, Sugar-Free Chicks for Easter, and Sugar-Free Pumpkins for Halloween. Sweetened with Splenda, the Stars can be added to hot beverages or recipes and are available in three-count packages. Flavor expansion continues within the sugar-free hard candy segment as well. www.retailconfectioner.com

Industry Trends

For example, Hillside Candy, of Hillside, N.J., touts its tropical fruit collection of peach, mango, strawberry kiwi, passion fruit and pina colada, under the Golightly Sugar Free Candy brand, a line that has done well in the marketplace, says Susan Rosenthal-Jay, vice president of marketing and exports for the Hillside, N.J.-based company. Hillside offers 13 different peg bags and about two dozen bulk flavors, as well as private labeling. “We can produce just about any flavor any company may want,” she adds. David Bryan, of Columbus, Ohio, and owner of eight online retails sites, including DiabeticFriendly.Com, says many of his customers are seeking sugarfree ingredients that don’t “cause diuretic effects like most of the older stuff does. Reducing the adverse laxative effect is the No. 1 thing.”

“(Customers) are looking for no sorbitol or maltitol, which can give that effect,” Bryan continues. He goes on to say the major chocolate companies still use maltitol. Bryan also points that the use of stevia as a sweetener remains limited, noting only four of his 35 cakes mixes use the ingredient. Although switching over to using stevia has appeal, because of its all-natural claim, the added costs in development, labeling and packaging for manufacturers who are already using different sweeteners remains a major consideration by confectioners today. This is why the online retailer has 1,400 sugar-free items including about 300 different hard candies. “We want to provide customers with what they want,” Bryan says. “Brand loyalty is brand loyalty. At the end of the day, no one (sugar substitute) is dominant.”

Jones concurs, it’s all about the brand, he says. Customers are not seeking out any specific sugar substitute, he explains. Rather, they are purchasing sugar-free products based on taste, not specific ingredients. “(Customers) know which brands and flavors they have tried in the past and they go back to those that taste the best,” Jones adds. “Most sugar-free candy consumers have tried multiple brands and have formed their opinions about them.”

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Retailer ProÀle

Candy Team Leader Samantha Bosma looks to tempt chocolate lovers with a display case of Àne chocolates within the Sweet Shop section of Giant Eagle’s Columbus, Ohio, Market District store.

A Giant Step for Candy Ca n d y Giant Eagle looks to set a trend by creating an open-air European market for the candy aisle, which includes making a variety of sweet treats on-site. By Carla Zanetos Scully

U

sually when shopping for candy in a local grocery store, there will be a candy aisle filled with all the usual national brands, supplemented with boxed chocolate assortments from Russell Stover and perhaps a local candy manufacturer. But at Giant Eagle Market District, customers will find a full-service Sweet Shop that makes many of their confections on-site. Giant Eagle’s Market District stores, which focus on providing shoppers with a full-service, fresh-food experience, has created an open-air European market feel that portends to be a trend for the future. www.retailconfectioner.com

January 2011 RETAIL CONFECTIONER RC15

Retailer ProÀle

The Pittsburgh-based grocery chain, which owns Giant Eagle stores in Pennsylvania, Ohio, Virginia and Maryland, has created this new Market District concept brand at three Pittsburgh-area locations and one in Columbus, Ohio, the most recently opened facility. Each have a full-service candy production on-site, explains Erica Price, merchandising manager for the Market District. “These locations hand-dip various treats each day to ensure the customer has the highest quality, freshest product possible,” Price notes. “We also have more than 200 Giant Eagle locations that have an extensive candy selection in-store.” “When the Market District brand began to take shape, the idea was to ensure we provide a unique shopping experience to our customers,” she continues. “What better way to bring a memorable and enjoyable shopping experience with a full service Sweet Shop on-site!” Its Bethel Park location, near Pittsburgh, was the first to have on-site production. “However, with the opening of our new locations, the product offering has expanded and grown along with the brand,” she says. Demographics did play a role in finding the best location in Columbus, says Mike Maraldo, executive store leader at the Columbus branch. His store, which opened Oct. 14, is located at Kingsdale in

the affluent Upper Arlington neighborhood. “It’s an area that’s receptive to this,” he notes. The Sweet Shop, as this section of the Market District is called, has a generous area for making and showcasing its candy, gourmet popcorn, freshly-roasted nuts, gelato and sorbet. One of the specialties are handdipped kettle chips fried on site, dipped in Belgian chocolate and topped with a little salt, says Samantha Bosma, candy team leader at the Kingsdale Market District in Columbus. “It’s the perfect combination of salty and sweet.” The Market District concept and format is one of “magic,” says Maraldo. “It’s a democracy of choice,” he says. “Customers have an opportunity to share their thoughts.” For instance, the chocolate-covered kettle chips were driven by customer requests. “The whole format is centered on customer service. We really believe it. We really preach it.” Bosma and her staff daily hand dip items like crispy rice treats, sugar wafer cookies, marshmallows, Chips Ahoy! cookies, pretzel rods, Twizzlers, Oreos and Nutter Butters in Barry Callebaut chocolate. Other favorites are the buckeyes, an Ohio-themed peanut butter and chocolate confection resembling the state nut, as well as pecan turtles. And taking an idea from one of their Pittsburgh employees, they make caramel s’mores dipped in

chocolate. “We try and make sure we have not only unique hand-dipped items, but also the everyday staples people know and love,” adds Price. The company is trying to establish “a whimsical candy land,” she continues. “You want to walk into the department and feel like you have been transported somewhere else.” From going back in time with the extensive nostalgic candy selection to seeing various treats being chocolate-dipped right before your eyes, the concept is to have customers feel “as though you have left your shopping experience and landed in candy land!” Candy is not just for kids, she says. It’s for everyone. “Candy is universal and we hope to have something for everyone’s sweet tooth!” The Sweet Shop makes its own cotton candy on-site —“which the kids love,” says Bosma — as well as more than 20 varieties of fudge, including holiday favorites, egg nog and candy cane. They make their own kettle corn and popcorn including such flavors as hot jalapeño, barbecue, cheddar, white cheddar, gourmet and chocolate drizzled. The glass candy case showcases eight organic truffles as well as other chocolate-covered confections from Lake Champlain Chocolates of Vermont and Bissinger’s from St. Louis. Bosma, a pastry chef by trade, says more than 30 different varieties of gelato and sorbet are made in the store using recipes straight from Italy, including the popular pistachio and unique pear parmesan, an old-school gelato flavor. Holiday flavors include pumpkin pie and pecan pie. The gelato and sorbet is sold by the pint and in individual serving cups. Outside of the candymaking area and counter, there are various candythemed sections. A Jelly Belly unit houses individual flavors as well as mixes in peg bags, A European open-air feel dominates the look and design of the Sweet Shops in the Market boxes and novelty items. One District stores. table displays large glass can-

RC16 RETAIL CONFECTIONER January 2011

www.retailconfectioner.com

A Sweet Shop employee pours Egg Nog fudge into a pan while Sally Brinkman hand dips salted caramels creating theater for shoppers. With more than 30 different Áavors of gelato and sorbet available, there’s plenty of Áavor options for customers.

dy jars filled with various flavored malted milk balls, including mint cookie, lemon meringue, Neapolitan, peppermint twist, strawberry and crème and ice cream sundae. Customers help themselves. Those looking for mini chocolate pretzels, French truffles, barks, brittles and toffees can find them on a wall unit in the Confections Collections of Market District Chocolates, also available in other Giant Eagle stores. Another section contains Bissinger’s chocolate bars and confections, chocolate-covered fruits and malted milk balls. One wall features local candy companies, currently displaying boxed chocolates from the Columbusbased Anthony-Thomas Candy Co. Even allergy-free products, called Divvies, have their own wall section. These are made without tree nuts, peanuts, eggs or dairy. “During Halloween, it’s very popular candy for parents,” Bosma says. It includes items such as jelly beans, jawbreakers, rock candy and popcorn. A separate area wall unit has a wide selection of gum. There’s also a display of Ferrero Chocolates and one for Lindt as well as a wall unit filled with the standard bagged grocery candies displaying familiar items such as Twix, Snickers and Reese’s. www.retailconfectioner.com

One table holds a variety of penny candy, such as candy dots and Ferrara Pan Candy Co.’s Lemon Heads and Atomic Fireballs, all in self-serve glass candy jars. There are candy sticks and a sucker tree. Another display table holds holiday moulds, gift bags and party trays all containing chocolate items made in-house or purchased from chocolate manufacturers. Besides candy, the Sweet Shop roasts its own nuts, offering salted and unsalted versions of pecans, almonds and cashews. Bosma says they also make mixtures and toss them into the following mixes: sweet and spicy almonds or pecans, sweet pecans or cashews, and cinnamon and sugar pecans or almonds. Pre-ground, homemade nut butters are available in containers or customers can grind nuts themselves to make natural peanut butter, honey peanut butter, almond butter and cashew butter. “Some of the creative ideas I bring to the candy section are the interactions I have with the customers, brainstorming with people about different candies they can make with our products,” says Bosma. “I recently showed a few customers how to make a simple chocolate croissant using our dark chocolate. I also work a

lot with our gelato and sorbettos trying to invent different flavor combinations that have an old school Italian influence, two of my favorites being the mascarpone cherry gelato and pear parmesan sorbetto.” As far as being a trendsetter, Maraldo says, “I think it’s something (grocery) chains are looking at.” He notes a Texas chain visited the Sweet Shop in Columbus recently to see how the Sweet Shop was designed. “With dark chocolate’s health implications, people are taking (candy) seriously.” Price also sees this as an emerging trend. “As people become more conscious of the quality and freshness of their food, people will have a more critical eye on the sweets they are purchasing,” she says. “Knowing they can purchase fresh, handmade items with high quality ingredients on-site is becoming a priority for customers.” When asked whether the candy department will affect local candy stores, Price says the company wants to learn from its customers and their candy experiences, including those of local candy makers. “This increased knowledge provides the basis to not only allow the Market District business to grow, but other business, as well,” she says. January 2011 RETAIL CONFECTIONER RC17

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Global TOP 100

The Big Get Bigger Acquisitions, consolidations and mergers dominate changes in Candy Industry’s Global Top 100 listing. By Paul Rogers

I

n 2008, when Mars purchased Wrigley, it seemed like the combined power of the two mega-brands would have it sitting at the top of the global confectionery heap for quite a while. Amazingly, its reign lasted less than two years. By Candy Industry’s reckoning, Kraft Foods’ buyout of Cadbury in January 2010 resulted in a new confectionery emperor. I say “Candy Industry’s reckoning” because, strictly speaking, Mars sells more chocolate bars and gum than the new and improved Kraft. It is only when you factor in Kraft’s health/energy bar sales and upscale biscuit businesses that the Northfield, Ill.-based food giant surpasses its rival from McLean, Va. In any case, what a way to begin 2010. After a practically dormant year of mergers and acquisitions in 2009, it appeared, as we said in the introduction to last year’s Global Top 100 list, that the industry was set for a consolidation whirlwind. The winds never quite reached tornado velocity, but we nonetheless did see significant buyout activity and quite a bit of jostling for position up and down the list. Judging by a spate of purchases by private equity funds and non-candy makers, the confectionery sector ranked as a popular investment segment: 2010 saw EVA Grupe buy Mieszko (No. 99), Carlyle Group scoop up NBTY (No. 49), and Benecol maker Raisio Group take Glisten (No. 92) private. From a manufacturer-buying-manufacturer standpoint, last year’s No. 47, Katjes Fassin, took a majority stake in France’s Lamy Lutti, helping it move up eight slots to No. 39. Orkla acquired Russian chocolate spread maker Peterhoff and Estonia’s Kalev Chocolate Factory. Bimbo bought last year’s No. 78 Dulces Vero. And Quebec-based Nutriart acquired Canadian chocolate retailer Laura Secord, marking Nutriart’s debut in the Top 100 at No. 94. Then there were the divestitures. Most prominently, Kraft was forced to dispose of assets to gain regulatory approval for the Cadbury purchase and sold its Polish Wedel operations (with sales estimated at $300 million) to Lotte Confectionery. That purchase (plus new information that provided a more accurate read on the company’s confectionery sales) helped move Lotte from No. 21 to No. 13. Also in 2010, exchange rates again diminished euro currency

www.candyindustry.com

company performance. The Greek and Spanish debt crises helped shave more than 5% off the euro this year, weakening sales gains for a number of listees. In addition to changes wrought by buyouts and currency valuations, a number of other significant movements on the list deserve a word of explanation: • Yildiz Holdings took the place of its Ülker Group subsidiary to account for sales in its Foods, Beverage, Confectionery and Chewing Gum division that were previously omitted. • Higher than projected double-digit growth from South Korea’s Orion Corp. helped move the Choco Pie maker into No. 15 from 26 last year. While 30% growth lifted Ukraine’s Konti from No. 38 to No. 28 and pushed Ukraine’s Roshen sales above $1 billion. • We simply found better estimates for both PEZ Group and Canel’s that raised them significantly in the standings—PEZ to No. 65 (from 80) and Canel’s to 56 (from 79). • Empresas Carozzi spun off its Argentine confectionery in 2008 into a 50/50 joint venture with Molinos Ríos de la Plata called Compañía Alimenticia Los Andes S.A. The new company’s sales and operations were factored out of Carozzi’s 2010 listing, dropping the company to 53 from 37.

And new to the list is Singapore-based Petra Foods, which should have qualified in previous years but slipped through the vetting process. The chocolate maker’s consumer sales hit almost $380 million last year, on top of cocoa ingredient revenues that are nearing $1 billion. As always, we are constantly looking to correct any oversights such as Petra and encourage any reader with information on companies we have inadvertently left off the list to contact Bernard Pacyniak at [email protected].

January 2011 CANDY INDUSTRY 31

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Kraft Foods Inc. Northfield, Ill. Mars Inc. McClean, Va. Nestlé SA Vevey, Switzerland Ferrero Group Alba, Italy Hershey Foods Corp. Hershey, Pa. Perfetti Van Melle SpA Lainate, Italy and Breda, Netherlands Haribo GmbH & Co. Bonn Chocoladefabriken Lindt & Sprüngli AG Kilchberg, Switzerland Yildiz Holding Istanbul August Storck KG Berlin Arcor Group Buenos Aires Meiji Holdings Co. Tokyo Lotte Confectionery Co. Seoul United Confectioners Moscow Orion Corp. Seoul Roshen Confectionery Co. Kiev, Ukraine Ezaki Glico Co. Osaka, Japan Barcel S.A. de C.V., a division of Grupo Bimbo Lerma, Mexico Crown Confectionery Co. Seoul Morinaga & Co. Tokyo Barry Callebaut AG Zurich, Switzerland Leaf International Oosterhout, Netherlands General Mills Inc. Minneapolis Bahlsen GmbH & Co. Hanover, Germany Henry Lambertz GmbH & Co. Aachen, Germany Farley’s & Sathers Candy Co. Round Lake, Minn. Groupe Cemoi Perpignan, France Konti Group Donetsk, Ukraine Russell Stover Candies Inc. Kansas City, Mo. Colombina SA Cali, Colombia Tootsie Roll Industries Inc. Chicago Orkla ASA Oslo, Norway Bourbon Corp. Niigata, Japan PepsiCo Americas Foods, a division of PepsiCo Purchase, N.Y. Grupo Nacional de Chocolates SA Medellin, Colombia See’s Candies Inc. South San Francisco, Calif. Ferrara Pan Candy Co. Forest Park, Ill.

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Chocolate Frey AG Buchs/Aarau, Switzerland Katjes Fassin Group Emmerich, Germany Petra Foods Ltd. Singapore Fazer Bakeries & Confectionery, a division of Fazer Group Helsinki Alfred Ritter GmbH & Co. KG Waldenbuch, Germany Thorntons plc Derbyshire, UK Ricola AG Laufen, Switzerland Universal Robina Corp. Quezon City, Philippines Mederer Süsswarenvertriebs GmbH Fürth, Germany Natra SA Valencia, Spain Abbott Nutrition Division of Abbott Laboratories Columbus, Ohio US Nutrition Inc., a division of NBTY Inc. Ronkonkoma, N.Y. Tangerine Confectionery Ltd. Blackpool, UK AVK Co. Donetsk, Ukraine Clif Bar Inc. Emeryville, Calif. Empresas Carozzi SA Santiago, Chile Tiger Brands Ltd. Sandton, South Africa Toms Confectionery Group A/S Ballerup, Denmark Canel’s SA de CV San Luis Potosi, Mexico Solen Cikolata Gida San. Ve Tic. Gaziantep, Turkey Elah-Dufour SpA Novi Ligure, Italy Jutrzenka Holding SA Bydgoszcz, Poland Kras Food Industry Zagreb, Croatia Josef Manner & Co. AG Vienna, Austria A. Loacker SpA Auna di Sotto, Italy Strauss Group Ltd. Petach Tikva, Israel Jelly Belly Candy Co. Fairfield, Calif. PEZ Group Traun, Austria Dulces De la Rosa Guadalajara, Mexico Just Born Inc. Bethlehem, Pa. The Promotion in Motion Cos. Closter, N.J. Wawi-Schokolade AG Pirmasens, Germany R.M. Palmer Co. West Reading, Pa. Kambly SA Trubschachen, Switzerland Cloetta AB Ljungsbro, Sweden Neuhaus Holdings, a subsidiary of Compagnie du Bois Sauvage S.A. Vlezenbeek, Belgium Ion SA Piraeus, Greece

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Peter Matlare, CEO

$235

X

X

3

850

Jesper Moeller, CEO

$235

X

X

X

X

3

2,000

Roberto Garcia Navarro, president

$225

3

1,500

Ismail Coban, chairman

$215

X

X

X

X

3

250

$211

X

X

6

2,000

Flavio Repetto, chairman & president Jan Kolanski, president

$210

X

X

4

2,518

Nadan Vidosevic, CEO

$210

X

X

3

750

Carl Manner, chairman

$206

X

X

Ulrich Zuenelli, chairman

$196

X

X X

385 3

X

X

X

X

X

13,000

Gadi Lesin, president & CEO

$201

X

3

735

Robert Simpson, president

$193

X

4

788

Manfred Födermayr, CEO

$191

5

2,130 500

3

450

8

600

4

600

2

420

Enrique Michel Velasco, president & CEO Ross Born & David Shaffer, co-CEOs Michael Rosenberg, president & CEO Walter Mueller & Alexandra Serret, managing directors Richard Palmer Jr., president & chairman Hans-Martin Wahlen, CEO

$189

2

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

$153

X

4

452

Curt Petri, managing director & CEO $147

X

X

2

685

Jos Linkens, CEO

$145

X

X

2

990

N/A

$144

X

X

X

X

X

X

X

X

X

X X

X

X

X X

X

X

X X

X

X

X

X

X

X

X

X

X

X

$170

X

X

X

X

X X X

X

X X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

$155

X

X

X

X

X

X

X

X

X

X

X

X

$181

$165

X

X

X

17

34 CANDY INDUSTRY January 2011

X

X

X

11,443

3

X

X

N/A

2

X

X

James L. Go, chairman & CEO

9

X

X

X

8,938

X

X

X

X

15

$292

X

X

X

Karsten Slotte, president & CEO, Fazer Group Alfred T. Ritter, chairman 10

1

X

X

X

X

X

X

X

X

X

X X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X

www.candyindustry.com

SWEET

DREAMS

AND SMART

BUSINESS BUILDING AND GROWING A SUCCESSFUL CONFECTIONERY BUSINESS • A 3-DAY HANDS-ON SEMINAR

Every aspiring chocolatier faces two obstacles to success. First, of course, you must make an exceptional product that attracts and satisfies customers. And second, you must position, manage and market your business to make money in an increasingly competitive marketplace.

T

he Chocolatier’s Workshop is a 3-day hands-on seminar conducted by senior staff of Cargill Cocoa & Chocolate along with a select team of outside professionals.

In The Chocolatier’s Workshop, you will learn time-tested techniques for making superb chocolate products. More importantly you will learn how to make those products stand out on the shelf and in the minds of your customers. You will learn the importance of branding, packaging, and merchandising. You will receive practical instruction on the legal, accounting, insurance and organizational processes required to manage a retail business. You will learn from best-in-class examples. And you will leave the workshop with all the tools necessary to develop, write and implement a successful marketing plan for your business.

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75 76 77 78 79 80

81 82 83 84 85 86 87

88 89

90 91

92

93 94 95 96

97

98

99

Sánchez Cano S.A. Molina de Segura, Spain ICAM SpA Lecco, Italy Rausch Schokoladen GmbH Berlin Riclan SA Rio Claro, São Paulo Zetar plc London Bazooka Candy Brands, a division of Topps Co. New York Vidal Golosinas SA Molina de Segura, Spain Wawel SA Krakow, Poland CRM Group Sao Paulo American Licorice Co. Bend, Ore. Pionir DOO Belgrade, Serbia Chocolates Valor SA Villajoyosa, Spain Chocolats Halba, a division of Coop Cooperative Wallisellen, Switzerland Frankford Candy & Chocolate Co. Philadelphia Standard Functional Foods Group Inc. Nashville, Tenn. World’s Finest Chocolate Inc. Chicago New England Confectionery Co. (NECCO) Revere, Mass. Glisten Ltd., a subsidiary of Raisio Group Leeds, UK Gertrude Hawk Chocolates Inc. Dunmore, Pa. Nutriart Quebec Spangler Candy Co. Bryan, Ohio Darrell Lea Chocolate Shops Pty. Ltd. Kogarah, Australia Fannie May Confections Brands Inc., a business of 1-800-Flowers.com Inc. Chicago Zentis GmbH & Co. Aachen, Germany

Mieszko SA Warsaw 100 Confiserie Léonidas SA Brussels

2

715

Alberto Garcia, managing director

$140

2

350

2

500

Angelo Agostoni, $133 chairman & president Jürgen Rausch, managing director $133

2

1,100

Mario Schraider Jr., president

$130

4

1,2843

Ian Blackburn, CEO

$129

1

N/A

$120

2

600

1

700

Ryan O’Hara, president & CEO, Topps Co. Joaquín Vigueras Miralles, managing director Dariusz Orlowski, CEO

1

1,200

2 3

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

$120

X

$120

X

X

$116

X

X

X

X

X

X

$109

673

Miroljub Aleksic, president

$106

X

X

1

225

Pedro López, president

$102

X

X

2

230

$102

X

X

X

1

250

Anton von Weissenfluh, managing director Stuart Selarnick, CEO

X

X

1

500

Jimmy Spradley, CEO

$100

X

1

292

Edmond Opler, chairman & CEO

$100

X

X

X

1

650

Dave Smith, chief operations officer

$98

X

X

X

X

X

X

X

X

4

450

Paul Simmonds, CEO

$97

X

X

X

X

X

X

X

X

1

600

Bill Aubrey, president

$95

X

X

1

1,100

Jean Leclerc, president

$95

X

2

420

Dean Spangler, chairman & CEO

$95

1

1,20010

Stuart Smith, CEO

$91

X

X

X

1

850

Terry Mitchell, president

$90

X

X

X

1

1,300

X

X

3

900

Karl-Heinz Johnen, Dietmar Otte & $90 Stephan Jansen, managing directors Tomasz Towpik, president $88

3

380

Wim Lievens, CEO

X

X

X

X

X

X

X

X

X

X

X X

X

X

X

425

$86

X

X

X

Celso Ricardo de Moraes, president John Kretchmer, CEO

$100

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X X

X

X

X

X

X

X X

X

X

X

X

X

X

X

X

X

X X

Note on methodology: All sales, plant and employee estimates are for confectionery operations only, unless otherwise noted. In addition, Candy Industry has attempted to factor out industrial chocolate and confectionery sales and plants. Revenues and facilities apply only to consumer confectionery operations, unless otherwise noted. All estimates come from a combination of manufacturer surveys, annual reports, media reports, private and published research, and analyst interviews. For most public companies, projections were made for fiscal 2010 based on 2009 sales and growth reported in the most recent 2010 statements, if available. For most private companies, sales are estimated for calendar year 2010. Currencies have been converted based on the average exchange rate from January through early December. Where data was lacking, information is noted as N/A (not available). 1 Includes regular, sugar-free and functional gums. 2 Includes chocolate and/or non-chocolate reduced-sugar products. 3 Includes all plants or personnel: confectionery and non-confectionery; retail, wholesale and manufacturing. 4 Nestlé has confectionery production plants in 34 countries. 5 North American manufacturing facilities only. Hershey also owns or leases property and buildings worldwde for manufacturing, distribution and administrative functions.

36 CANDY INDUSTRY January 2011

6 Includes plants in the Barcel and Ricolino divisions, but no other Bimbo facilities. 7 Includes cocoa processing facilities. 8 Includes only manufacturing, shipping and packaging associates. 9 Company contracts all production. 10 Includes retail personnel.

www.candyindustry.com

NEW, USED AND REBUILT CONFECTIONERY PROCESSING & PACKAGING MACHINERY

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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

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Ingredient

TECH NOLOGY

Options abound Confectioners can tailor their products with sweeteners that meet a broad range of consumer needs, be it natural alternatives or simply sugar-free substitutes. By Carla Zanetos Scully

T

here’s not much candy manufacturers can do about the high price of sugar these days. It is — as many well know — the cost of doing business. Nevertheless, confectioners can capitalize on another trend that’s demonstrating growth, the constant desire by consumerers to lower calories. “The big news for sweeteners in confectionery is the growing consumer interest in reduced-sugar,” says Jason Hecker, vice president of global marketing at PureCircle USA, Oak Brook, Ill. “Consum-

40 CANDY INDUSTRY January 2011

ers don’t want to give up the foods they love, but now they want those foods to be lower in sugar and all-natural.” The World Health Organization estimates 1.6 billion adults and 20 million children under the age of 5 globally are overweight. Hecker says Pure Circle’s research indicates that more than half of primary shoppers are concerned about calories and that 80% of moms care about the amount of sugar their children eat. “Naturally, confectionery manufacturers are looking for solutions to respond,” he says. “But our research shows that

traditional zero-calorie artificial sweeteners have not been generally accepted for the entire family.” Stevia by PureCircle is not only zerocalorie, but the extracts from the plant can yield up to 400 times the sweetness of sugar, asserts Hecker. “So a little adds a lot of sweet and it will not affect blood sugar levels, making it perfect for diabetics.” The company recently teamed up with Barry Callebaut for the Health Ingredients Europe trade show in November in Madrid, Spain, to create a no-sugar added dark chocolate sweetened with stevia

www.candyindustry.com

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Ingredient Technology

that attained a 90% reduction in total sugar content compared to standard dark chocolate, Hecker notes. The all-natural sweetener is also being used in mints and gum as well, he says. Jim Mitchell, manager of innovation and development at Ciranda Inc. also points out that there’s a parallel push recently to move away from cane sugar and corn syrup to more natural and organic sweeteners. Hudson, Wis.based Ciranda manufactures Tapiok Tapioca Syrups, which when used in confectionery products, provide an organic sweetener substitute to sucrose and fructose. It still has the same calories and actually a high GI, but it provides functions not associated with sugar or fructose syrup such as binding, viscosity and crystal control, he says. “Fructose isn’t bad, over consumption is bad,” Mitchell explains. It’s when an individual consumes more than 80 grams of fructose a day, he notes, that’s when a fatty liver and other health issues can develop. Thus, the increased interest in natural sweetener substitutes, Mitchell notes. “People are starting to focus on eating their way to health and lashing back against complicated labels,” he says. “Some (of the labels) look like a chemistry shopping list and not what you make in your own kitchen. There’s a drive toward simpler labels, meaning finding simpler sugars.” Tapiok Tapioca Syrups are used in hard candies, caramels, nougats and marshmallows to control crystallization. Cane sugar can crystallize above certain concentrations, Mitchell explains, causing candy to be grainy. Yet the confection

needs to be sweetened to the right degree, so tapioca, corn and rice sugars are a good fit. Tapioca also is used in fruit and nut bars as a binder and in frozen confections for crystallization control — again mouth feel is important here. More traditional sweetener suppliers have also noted the trend toward healthier

“

index (only 2.1 kcal/gram compared to sucrose with 4 kcal/gram) and possesses almost identical functional and organoleptic properties. It is naturally occurring in wheat and maize, improving nutritional value, intensifying flavor and providing some soluble fiber for use in chocolate, gummies and chewy candy. Although the sugar-free industry had predominantly been made up of gums, mints, hard-boiled candies and chocolates, McBride notes polyols are starting to be used for their functional properties in other confections. Polyols have shelf stability, processing tolerance, hygroscopicity (or lack there of), tablet characteristics and sweetness. “Roquette manufactures a full line of polyols, which can be used for bulk sugar replacement,” says McBride. They are used to replace or partially replace sucrose and other full-calorie sweeteners. Sorbitol, maltitol, xylitol and isomalt have unique properties, which make it ideal for a variety of applications, she continues. And, they are noncariogenic, which is important to dental health. With the rising cost of sugar, confectionery companies are actively looking for alternative sweeteners to reduce cost, says Tate & Lyle’s Pashen Black. The marketing communication manager for the Londonbased supplier says corn syrup, high-fructose corn syrup, high-maltose corn syrup, dextrose and crystalline fructose are common nutritive carbohydrate sweetener substitutes. Crystalline fructose’s relative sweetness is 117 compared to sucrose at 100, while it exhibits “sweetness synergy” when blended with nutritive and non-nutritive sweeteners, Black continues. “A partial replacement of sugar with Tate & Lyle’s KRYSTAR Crystalline Fructose and STALEYEX 333 dextrose monohydrate

With the rising cost of sugar, confectionery companies are actively looking for alternative sweeteners to reduce cost.

42 CANDY INDUSTRY January 2011

confections, particularly as it applies to the sweetener used. “Roquette has been working to create formulations that promote overall health and wellness, not forgetting that everyone needs a treat once and a while,” says Andrea McBride, business development manager for dry polyols for Roquette America. “Heightened awareness of the obesity and diabetes epidemic has pushed both consumers and manufacturers to evaluate what they are eating and producing, respectively,” she continues. Roquette has created SweetPearl crystalline maltitol, a bulk sugar replacement, which replaces sugar at a ratio of 1:1 in a variety of confectionery applications. It is 90% as sweet as sugar, has a low glycemic

”

www.candyindustry.com

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Ingredient Technology

may drive cost savings in confectionery formulas while maintaining sweetness quality of the finished product.” “KRYSTAR Crystalline Fructose enhances fruit, spice, chocolate, caramel and other sweet flavors in confectionery products,” she continues. The sweetener is highly soluble, has a low tendency to crystallize, has the ability to lower water activity and is humectant, providing shelf stability for cream and fruit fillings, adds Black. And if reducing calories is the goal, Splenda sucralose is a zero calorie high potency sweetener, which is compatible with nutritive sweeteners and low-calorie bulking agents, she says. It is approximately 600 times sweeter than sucrose and is available in micronized, granular and liquid concentrations (25 percent solids) forms. It has “excellent heat and acid stability” and is used in chewy candies, toffees, caramels, chewing gum and other confections. Tate & Lyle’s STA-LITE III polydextrose and PROMITOR Soluble Corn Fiber is used to replace nutritive sweeteners in confectionery formulas, while reducing calories. They both have good digestive tolerance when used as a bulking ingredient for sugar replacement, she adds. “Soluble Corn Fiber 60S and Splenda sucralose offer a benefit of adding fiber while delivering pleasant sweetness in reduced sugar, no sugar added and sugarfree formulations,” says Black. “In the gum area, sugar-free is very big,” says Joseph O’Neill, executive vice president of sales and marketing for BENEO. “Sugar-free probably dominates in the gum (category). When it comes to hard candy, the market is well developed in Europe and continues to grow in the U.S.”

44 CANDY INDUSTRY January 2011

That’s why at the ISM 2010, the Belgium company launched its Sweets Collection, which includes BENEO’s isomalt, Palatinose, native Remy rice starch and Orafti inulin. There are many benefits of using isomalt, O’Neill notes. For one, it makes the confection less hydroscopic so it doesn’t pick up moisture and stick to the wrapper. It also provides stability in terms of color retention, is tooth-friendly, has a low digestibility rate and a low caloric count, 2 kcal/gram. Isomalt exclusively is made from sugar beets. “It’s one of the few polyols made directly from sugar,” O’Neill says. “It looks like sugar and is very like sugar and very easily used. It behaves like sugar even though it’s a unique sugar replacer.” Because isomalt has about 50% the sweetness of sugar, it often is used with a high intensity sweetener like stevia, he adds. “So there’s a lot of ongoing development work in this area with high intensity sweeteners.” As for the other products in the

Sweets Collection, O’Neill says rice starch provides a natural solution to get that bright white look that traditionally comes from using titanium dioxide. Rice starch also is used for texture. Palatinose is a specialty all-natural sugar that is slowly broken down by the body, which makes it suitable for diabetics, while providing a sustained balanced energy without the “sugar crash.” He says it not only has a low glycemic index, but promotes fat burning during exercise. Orafti inulin, a natural dietary fiber derived from the chicory root, is low in calories, 1.5 kcal/gram, and is used in everything from hard candy to chocolate as a partial sugar replacer. Depending on the application, some of these products can be used in combination, O’Neill says. “Our goal with BENEO is to provide solutions in the confectionery industry. As a company, we are really focused on specialty carbohydrates with a special focus on nutrition.” Indeed, the options abound for confectioners.

www.candyindustry.com

#OOKING FORMINGANDWRAPPING

ALLUNDERONEROOF


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UPAKOVKA/INTERPACK PREVIEW

LoeschPack

I

n step with our philosophy of “packaging your ideas,” LoeschPack develops and delivers tailor-made solutions, all under one roof. From our customer’s idea to the completed packaging line, Loesch is a competent partner with a global service network. All our endeavours are focused on turning customer desires into reality. Loesch is specialized in the design and implementation of packaging lines, which precisely meet the customer’s technical and economical requirements. In developing a packaging system for distinctive chocolate sticks. LoeschPack took advantage of its strengths in innovation and imagination, which enabled a “LoeschPack Systems Solution” that ideally met our customers’ requirements.

The task involved developing an entirely novel method of packaging for an innovative chocolate product. The first step was to individually package very thin, long and filled chocolate sticks in an aluminium foil wrapping. Next, four, six or 12 sticks had to be lined up next to each other and packed in folding boxes with covers. Another highlight of this design was the perforation of the aluminium foil in the middle of the individual sticks. This perforation allows their bottom halves to be glued to the inside wall of the box. When the chocolate is removed from the package, the lower half of the foil remains in the box, protecting the chocolate and keeping fingers clean when the chocolate is consumed. The packaging really shines in the area of convenience. Thanks to a tuck in flap, the multipack can be closed after use. This solution not only had to ensure the gentle handling of the product but also show a marked increase in performance and efficiency. These were all decisive factors, which came together to influence the customer’s purchase decision. The system solution provided by Loesch met all the customer’s requirements and scored more points with its excellent flexibility and selection of fold-wrapping methods of individual products, including the innovative packaging design of the multipack box. The importance of gentle product handling becomes clear when one recognizes the dimensions of the individual chocolate

46 CANDY INDUSTRY January 2011

sticks: 101 x 10.5 x 6.2 mm (lxwxh). Since they are also filled, they are even more fragile than their dimensions might suggest. When dealing with these types of dimensions and a weight of about 7 g, gentle handling is a prerequisite. This process begins at the moment when the product line is transferred from the upstream casting system. This is where the LOMATIC supply and distribution system comes into play, transferring the products at a high performance rate (in this case, 1,200 units/min) and distributing them with utmost care to the fold wrapping machines. The modular design of the LRM-G fold wrapping machines allows our standard platforms to be easily adapted to the customers’ respective applications. To feed a total of six-fold wrapping machines, a structural reengineering of the system was required. Thus, for instance, a “smart infeed” ensures zero-accumulation article conveyance or arrangement, in part by incorporating separate servo-driven belts on the left and right sides. By overlapping the belts, the relatively narrow products are prevented from toppling over the belt crossover. In addition, a main objective was to minimize downtime and ensure reliable production during the packaging process. Due to the product’s properties, the performance of the each fold wrapping machine had to be limited to 200 sticks/min. As per customer requirements, the inner wrap had to be comprised of a wax-backed aluminium foil material, with a cube fold on the right side and an end fold on the left side. Since then, Loesch has conceptually refined this type of wrapping, so that the fold can be the same on both sides in future projects. This innovation produces several advantages: less aluminium foil and cardboard material used during packaging, simpler article management as well as more compact and stable packaging. Grouping of the package contents takes place before the prepacked sticks are conveyed to the LTM-K-SA cartoning machine. In this process, four individual sticks are transferred at a time to the downstream LTM-K-SA. Before insertion into the folding area of the cartoning machine, hot glue is applied to the end fold in order to adhere the sticks to the base of the cardboard label. Subsequent multipack cartoning completes the packaging process.

For more information, visit www.loeschpack.com At Upakovka come by booth 1B-34, hall 2; at interpack, booth A-41, hall 15.

ADVERTORIAL

www.candyindustry.com

UPAKOVKA/INTERPACK PREVIEW

Caotech

C

aotech b.v., based in Wormerveer the Netherlands, has a worldwide reputation as specialist in self-developed ball mills and conches within the cocoa and chocolate-related processing sector. At Upakovka, Caotech will be pleased to discuss the latest developments on cocoa, chocolate and compound processing. Drawing upon years of expertise in conjunction with its extensive field experience, the company recently launched a number of 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 to a conche type CAO B5 & W5, from the well-known CAO B3000-CHOC batch installation to the CAO 3000 In-Line as a component in a continuous production line for both cocoa and chocolate or as a complete turnkey project. As pictured, the company’s sophisticated CAO 3000-CHOC IN-LINE installation is a fully automated processing line for the production of chocolate and compound with capacities of up to 2,000 kg per hour. Depending upon a customer’s requirements, the line can be completed with ingredient dosing and weighing sections. Recently Caotech has developed an alternative continuous conching unit 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. At Upakovka, Jan Hammink will be pleased to receive visitors at the booth of Anton Ohlert to discuss plans related to compound, chocolate and cocoa processing.

www.candyindustry.com

At Upakovka, come by booth C-02, hall 2.2; at interpack booth C24/26, hall 3.

For more information, visit www.caotech.com.

ADVERTORIAL

January 2011 CANDY INDUSTRY 47

UPAKOVKA/INTERPACK PREVIEW

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 we remain one step ahead. We don’t just come up with the technical know-how, we also have the vision to create an entire production process. From design through to finished product, we are proud of our 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.

Bar Line 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 3500 kg/h.

Tanis Kitchen In “The Tanis Kitchen” it is possible to test your recipe on Tanis-designed and -produced machines. For this we can choose existing equipment that’s connected on-site as a standard solution, which may be the 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 company also can run tests with supervisors /operators in the Tanis Kitchen with a set-up similar to the line to be supplied. This facilitates establishing process parameters in advance. 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).

48 CANDY INDUSTRY January 2011

Fondant Installation

For more information, visit www.TheTanisGroup.com At Upakovka, come by booth 22 A-02 in hall 2.2; at interpack, booth B-29, hall 3.

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UPAKOVKA/INTERPACK PREVIEW

Hebenstreit

H

ebenstreit supplies production systems for flat and hollow wafers that range from semi-automatic lines with a capacity of about 120 kg/h to fully automatic, high-efficiency lines rated at 1,200 kg/h and more. The extent of the product range begins with raw material dosing and mixing systems for the preparation of wafer batters and extends to the fully automatic conveying of the cut, cream-filled wafers to subsequent packaging machines, coating plants or moulding lines. As early as 1898, baking machines were manufactured in the factory in Radebeul near Dresden. However, since the company’s re-incorporation in 1950, the headquarters are now located in a nearby suburb of Frankfurt/Main, Germany. Many high-profile companies form part of Hebenstreit’s clientele, with the world’s most popular wafer products produced on its systems. Each wafer production system is “tailor-made” according to the individual requirements of the customer. They are designed depending on the type of product required, capacity, grade of automation and existing production facilities. In addition, highquality products in many cases demand the development of custom-engineered machines. As a matter of principle, maximum operating safety and the incorporation of the latest technological improvement — be they mechanical or electrical — remain critical components of every Hebenstreit production system. Such continual self-improvement minimizes “down time.” For example, all clutch/brake units have been replaced by frequency-controlled drives or servo drives. Consequently, production interruptions because of maintenance requirements or normal wear and tear are minimized. Hebenstreit guarantees excellent post-sales service, supported by a network of more than 60 representatives worldwide, as well as 25 highly experienced service engineers.

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For more information, visit www.hebenstreit.de At Upakovka, come by booth 22B-02, hall 2.2; at interpack, booth E-08/12, hall 3.

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January 2011 CANDY INDUSTRY 49

UPAKOVKA/INTERPACK PREVIEW

Chocotech

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hocotech, the sister company of Sollich, will display the following equipment at the Upakovka show: Jellymaster, Jellymix, Sucroform W, Tornado, Turbowhip and Sucrochrunch units.

Of course, Chocotech will also be present at the upcoming interpack 2011, where the company will be displaying its whole range of equipment for candy and chocolate processing. In addition to new equipment being presented, the highlights for this show will be on energy efficiency, hygienic equipment design, CIP integration and innovative processing.

Jellymaster A continuous cooking system for all types of jellies and marshmallows formulated using gelatine, agar-agar, gum arabic, pectin, modified and high-amylose starch. By using a first-in, first-out working principle that precisely guides a turbently streaming product, the unit ensures optimum heat transfer while minimizing thermal strain to the product. Throughput can reach up to 5,000 kg/h.

Jellymix A gravimetric color, flavor and acid metering and mixing unit that’s PLC-controlled.

Sucroform W A forming line engineered for the production of croquant and other candy masses, with throughput dependent on product type and working width.

Turbowhip

Jellymaster

Tornado The Tornado is a pressure beater that is designed for the continuous aeration of sugar masses, capable of handling up to 2,000 kg/h.

Turbowhip An ideal machine designed for manufacturing aerated sugar masses in a batch mode. Throughput reaches up to 2,000 kg/h.

Sucrocrunch This system is designed for continuous cooking or melting of sugar whereby nuts or other particles can be continuously metered and blended to produce brittle-type candy masses. Throughput ranges between 250 - 500 kg/h.

Tornado Glossmaster CTR An enrobing machine that handles both chocolate and/or compound chocolate for all types of confectionery products. The unit features a trough that completely wheels out. The working width ranges from 400 – 1,300 mm.

50 CANDY INDUSTRY January 2011

For more information, visit www.chocotech.de At Upakovka, come by booth 22C-02, hall 2; at Interpack booth A-07/B-08, hall 3.

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UPAKOVKA/INTERPACK PREVIEW

Sensient

A

s the global leader in food and beverage color technologies, Sensient’s mission is to apply our long-standing expertise and unrivaled color science to deliver unique, industry-defining solutions that are healthy, safe, and

secure. Because Sensient’s expertise encompasses a worldwide marketplace, we apply a unique perspective to natural color formulation, delivering new opportunities in the confectionery industry. Expansive consumer and industry knowledge fuels our vast technical capabilities, translating into more unique and proprietary ideas and solutions for our customers. We continually make significant investments in the natural colors market in order to acquire cutting-edge resources, resulting in clean label options for confectionery markets. A fully customizable safe and secure natural color solution, Fusion Precise Natural Colors is at the forefront of the natural ingredient movement and is characterized by superior consistency and stability, as well as an extensive color spectrum. The Fusion Precise Natural Colors line is brand defining, backed by unsurpassed trend knowledge and consumer market insights. We help to protect brands by delivering a consistent vibrancy, derived through nature and science for jellied candy, hard candy, pan-coated candy, direct-compression tablets, chewing gum, and candy wafers. The products in our Fusion Precise Natural Color line are complete emulsions, dispersions, dry blends or soluble systems that are formulated to meet global regulatory requirements specific to your project. Another Sensient Food Colors’ innovation, Spectra-Flecks adds aesthetic interest to confectionery products. These flecks of color provide visual differentiation through colored shapes to develop existing brands or line extensions. Spectra-Flecks are available using natural color and can be flavored for additional sensory impact. Offered in various shapes to give products a unique, eye-catching burst of color and visual distinction, Spectra-Flecks will help products stand out on the shelves. Sensient also offers a complete portfolio of natural color building blocks like carotenoids and anthocyanins, which capture many of the healthy attributes inherent in colors derived from fruits and vegetables, such as antioxidants, vitamins, and polyphenols. Our worldwide reach allows us to secure the safest supply of ingredients, encouraging confidence in all our food colors. Ensuring our customers have the widest selection of products, we deliver cost-effective, highly concentrated forms of all exempt from certification colorants. Creatively combining these foundational colorants into natural color systems allows us to formulate broad shade ranges and product performance attributes based on our customer’s exacting specifications. In addition to providing colors to the United States’ palette, we offer additional global options, such as chlorophyll, gardenia, iron oxides, carbon black, spirulina, and non-titanium dioxide based white colorants.

For more information, visit www.sensientfoodcolors.com

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January 2011 CANDY INDUSTRY 51

UPAKOVKA/INTERPACK PREVIEW

Klöckner Hänsel Processing

K

löckner Hänsel Processing GmbH (KHP), whose heritage evolved from the famed German company, Otto Hänsel, was founded in 1911. For nearly a century, KHP has combined both expertise and experience in supplying confectionery processing equipment, making it one of the few companies capable of successfully merging talent and tradition for such an extended period of time in this field. The company has a worldwide operation, backed-up by a strong net of agencies and well-supported by skilled regional sales managers at the main office in Hanover, Germany. About 90% of the company’s activities come from supplying processing machinery capable of producing virtually every kind of sugar confectionery product: Hard Candy (center-filled, aerated, laminated, milky, sugarfree, medicated, specialities) Jelly & Fondant (gelatin, agar agar, pectin, gum arabic, starch, fondant crème, bakery fondant, milk fondant, fruit fondant) Toffee (milk caramel, éclair, fruit candies, chewy candies, caramel layers, specialities) Bar (foam sugar, candy bars, granola, torrone, halwa) In its technological CandyLab in Hanover, KHP brings customers’ ideas about confectionery production to life. The laboratory is equipped with industrial confectionery machines.

In the CandyLab, where KHP tests it own machine developments, the company always prioritizes customer requests involving product development and testing. KHP offers its “sweet competence” to customers with a processing chain that begins with the most modern machine technology derived from ongoing dedicated research and development to outstanding service performance. That development continues at KHP, where the final touches are being put on new machines and processing lines that will be shown at interpack in Düsseldorf in May, coinciding with the company’s 100th anniversary celebration.

For more information, visit www.kloeckner-haensel.com At Upakovka stop by booth 1B-34, hall 2; at interpack, booth A-25, hall 4.

KPH’s CandyLab

52 CANDY INDUSTRY January 2011

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Godiva

I

t’s not surprising that Godiva Chocolatier, one of the creators of the world’s most elegant, hand-crafted chocolates, originated in Brussels, Belgium. For generations, Belgium has had a tradition of perfectionism, from its Rubens paintings and gothic architecture to products made of intricate lace, glittering crystal and its fabulous cuisine. In keeping with this tradition, founder Joseph Draps introduced Godiva chocolate to Belgium in 1926. Draps opened the doors to his shop on a cobblestone street on Grande Place, selling his unique formula of rich chocolate with unparalleled smoothness. With a remarkable eye for detail, he set forth the standard at Godiva for innovative selection of elegant, European shell-molded designs and beautiful packaging. Through the years, these standards have been maintained as assiduously as Draps’ recipes have been guarded. As a result of this adherence to Draps heritage, Godiva chocolates evoke the greatest in confectionery excellence. The same careful attention to quality is apparent in the exquisite Europeanstyle gold ballotins and handcrafted seasonal packaging that have earned Godiva a reputation for design excellence. As the success of Godiva Chocolatier grew in Belgium, Joseph Draps sought to expand the company into international horizons. The first Godiva boutique outside of Belgium was opened in 1958 in Paris on the fashionable Rue St. Honoré. Openings in the United Kingdom, Germany, Italy and more followed. The Godiva brand then looked to North America. Godiva made its North American debut in 1966, at one of the country’s

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most elegant department stores, Wanamaker’s in Philadelphia, Pa. In 1972, the first Godiva boutique in North America opened on New York’s fashionable Fifth Avenue. Today there are over 275 Godiva boutiques in North America. Expansion also continued into Asia. The first Godiva chocolates became available in Japan in the prestigious Nihonbashi Mitsukoshi Department Store in central Tokyo in 1972. In 1998, the first Godiva store in Hong Kong opened in the upscale department store Sogo. Locations in Taiwan and Singapore exist today. Godiva is now available from Belgium to Singapore, from Denver to Dubai, making the Godiva brand known and loved - in over 80 countries around the world.

Godiva Now Since its introduction to America in 1966, Godiva continues to be the leader in the premium confectionery category. Godiva Chocolatier owns and operates more than 450 boutiques and shops worldwide where consumers can find a comprehensive selection of Godiva offerings. Godiva products are also available at finer department and specialty stores. In 2008, Yildiz Holding, the parent company of the privately held Turkish food manufacturer The Ulker Group, purchased Godiva from Campbell Soup Co. Since then, it has aggressively launched a broad range of new products underscoring its tradition while enhancing its accessibility to more consumers.

For more information, visit www.godiva.com

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January 2011 CANDY INDUSTRY 53

UPAKOVKA/INTERPACK PREVIEW

Petzholdt-Heidenauer

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etzholdt-Heidenauer Maschinen- und Anlagenbau International GmbH has been developing and manufacturing special machines for cocoa processing and chocolate mass production for more than 170 years. It is one of the leading manufacturers of five-roll refiners in the field of chocolate mass production. With innovations, such as our fineness measuring device HMB, the company has enabled its customers to use five-roll refiners at higher levels of automation and efficiency as well as providing even more uniform results. The company’s line of HFS180S five-roll refiners have attained noticeable increases in output. Typically, fineness and throughput depend on the size of the last gap and the transport rate of speed through that gap. By retaining the same size fineness on the same final gap, increased throughput can be achieved by increasing the width of the roll or by increasing the transport rate of speed through the final gap. An increase of roll width means, aside from increased space requirement, reduced mechanical rigidity of the rolls and thus possible limitations in the range of recipes and the fineness grades that can be processed. The transport rate of speed may be increased by using a higher rotation speed or by increasing the diameter of the roll. The rotation speed cannot be increased significantly beyond today’s usual levels because of increasing centrifugal forces and the resulting increased spin-off of chocolate mass particles from the roll surface, as well as the thermal stability of the rolls. An increase of the roll diameters, on the other hand, allows higher transport rates of speed in the final gap, i.e. higher throughput while simultaneously limiting centrifugal forces to a level more compatible with refining of chocolate mass. Thus, a larger roll diameter has a positive impact on thermal conditions, among other things, because of the larger roll surface area for cooling, as well as the mechanical stability of the rolls.

54 CANDY INDUSTRY January 2011

The footprint and, thus the required floor space, is the same as that of our familiar HFS five-roll refiners, which facilitates the replacement of existing machinery with the same working width in the same place without any problem. Using the same floor space and with a machine height increased by just 200 mm, our new HFS Super five-roll refiners achieve a significantly higher throughput at unchanged rates of fineness compared to our previous HFS refiners.

For more information, visit www.petzholdt-heidenauer.de At interpack, come by booth E-07, hall 3,

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Original Gourmet Food Co.

O

riginal Gourmet Food Co.’s patented and state-of-the-art “Candy Cooker” lollipop production line features the lastest in cutting edge technology, revolutionizing the way lollipops are made and marketed for years to come. This customized “Candy Cooker” is the first deposited candy line of its kind. Noticeably different, the new Original Gourmet Lollipop has a transparent crystal-like appearance unlike the standard lollipop seen in the market place with sharp edges and cloudy centers. This amazing new look makes it fun and colorful for everyone to enjoy. Our customer service department’s lines have been ringing off the hook with all the excitement. They are telling us that children enjoy them, taking them to the movies, sporting events, and parties or just playing with friends. Not only are the lollipops fun and colorful, they deliver great taste with new intensified flavors such as Cotton Candy, Bubble Gum, Cherry and many others. Adults have also found them to be a great low-calorie snack; others use them as a smart replacement for their nicotine addictions. More sophisticated flavors such as Pina Colada, Banana Split and Raspberry Pomegranate — among others — appeal to adult tastes. Moreover, the lollipops contain only 110 calories and last almost one hour. With the introduction of our new stateof-the-art technology comes new varieties of Original Gourmet Lollipops. We have developed a formulation that blends the richest flavors with cream and creates smooth tasting Original Gourmet Cream Swirls Lollipops. Our new hot flavors are Strawberry Shortcake, Root Bear Float, Mocha Latte, with many more to come. All these launches reflect the innovation that drives this company. Expect more of the same this year. Join in on the lollipop phenomenon. Original Gourmet Food Co. has made a substantial investment in creating fun flavors and colorful lollipops to become the No. 1 leader in the category.

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We are on target to becoming the “World’s Best Gourmet Lollipop,” We are also proud to say that our quality Gourmet Lollipops are manufactured in the United States. In the words of the company’s ceo, Richard Alimenti, “We will change the way lollipops are sold forever!”

For more information, visit www.ogfc.net

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January 2011 CANDY INDUSTRY 55

UPAKOVKA/INTERPACK PREVIEW

Union Confectionery Machinery Co.

U

nion Confectionery Machinery Co., a fourth-generation, family-owned 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 Before 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 are major suppliers of quality equipment from well-known Original Equipment Manufacturers’ (OEM)s such as SIG/Sapal, Bosch, APV Baker, ACMA/GD, Rasch, Klöckner Hänsel and many others. 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 equipAfter ment 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. Union offers different levels of rebuilding capabilities, including the delivery of equipment in working order to complete refurbishment with lengthy guarantees against the work performed. Each project is unique and treated as such to tailor customer requirements to the individual job. Union also can rebuild worn and idle equipment sent in from the field on a contract basis. A full analysis of the equipment is performed before work is initiated and pricing is established. This process ensures complete agreement, and eventual satisfaction, for both parties. 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 After 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 world-class website. Visit our web site to view photos and descriptions of our 25,000+ stock inventory of machinery, to see a list of our active auctions and liquidations and to learn more about our history and the services we provide. 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.

For further information, visit www.unionmachinery.com At interpack, come by booth E/03, hall 1. 56 CANDY INDUSTRY January 2011

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A.M.P.-Rose

T

he name Rose has been famous in the packaging industry since William Rose first patented his design for a tobacco-wrapping machine in the 1880’s. Today, more than 100 years later, A.M.P-Rose still is manufacturing high-speed packaging machines in William’s home town of Gainsborough, England. A.M.Packaging Ltd. began as a supplier of rebuilt candy wrapping machines in 1978. Back then, the company employed four engineers in a small factory. The founder, Alan Mann, had learned his trade as a Rose technician from the age of 16. The business expanded to such an extent that in 1990 A.M.P was able to purchase the Rose and Forgrove confectionery businesses and at that time re-named itself A.M.P-Rose. Since its humble beginnings, the company has developed into one of the world’s leading suppliers of machines to the chocolate and confectionery industries, with 75% of its products being exported to more than 80 countries worldwide. The company’s current products and services can be summarized as follows;

1951 Twist Wrapper

New machines • Cut-and-wrap machines for toffees, chews and gum, with speeds of 1,000 pieces/minute. • Continuous hard candy and caramel cooking systems up to 1,500 kgs/hr. • Candy-forming equipment for hard-boiled sweets and toffee éclairs • Pre-formed candy twist- and pillow-wrapping machines • Coating systems for hard and soft panning • Chocolate bunch and twist-wrapping machines

Used and rebuilt machines The A.M.P Rose name also is synonymous with the supply of high-quality rebuilt confectionery and chocolate processing and packaging machinery. A fully rebuilt machine from A.M.P-Rose has a 12-month parts and labor guarantee. Our engineers are experienced with many different brands of processing and packaging machines, which allows us to supply almost any machine required in the candy manufacturing process.

Spare parts and service The company has a well-equipped machine shop capable of producing a wide range of engineering components attaining the highest degrees of accuracy. A.M.P.-Rose supplies spare parts for all Rose and Forgrove candy machines as well as parts for many other makes of machines, including size-change parts,

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Super 42HSF Cut-and-Wrap Unit replacement knives, cams, gears etc. Our experienced service technicians regularly install and commission our equipment all over the world. A visit to the company’s headquarters in Gainsborough, England, is highly recommended. Customers can see 30-year-old wrapping machines being rebuilt as well as the latest in new machinery incorporating modern PLC and servo-drive technology.

For more information, visit www.amp.rose.com At interpack, come by booth E-39, hall 3.

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January 2011 CANDY INDUSTRY 57

UPAKOVKA/PROSWEETS UPAKOVKA/INTERPACK PREVIEW

Roquette

C

Confectionery products, traditionally indulgent treats, face growing demands today from consumers to provide nutritional and health benefits as well as indulgent satisfaction. Consumers are increasingly aware of the need to reduce sugar intake and increase their intake of fiber. Traditionally fiber has not normally been considered as an option for indulgent sweets, but with recent developments in soluble fiber technology, this is no longer the case. Roquette’s confectionery division offers ingredients, such as SweetPearl maltitol and NUTRIOSE soluble fiber, for making indulgent confections that are reduced sugar, no-sugar-added or sugar-free while delivering the health benefits of added fiber. NUTRIOSE can replace corn syrup in most confectionery applications to produce both reduced sugar (NUTRIOSE/

“Right now, consumers are vigorously pushing their health concerns on nutrition and the environment. This insistence is most certainly spread by public organizations and regulations that always raise security and quality standards higher. Responding to those demands allows the Roquette group to make the production chains, in which these products are involved, even more reliable.” sucrose) and sugar-free (NUTRIOSE/maltitol) confectionery products. In addition to reducing sugar, NUTRIOSE also provides dietary fiber to your applications It is an excellent ingredient for making better-for-you hard candies, being both heat stable to 350ºF and also acid stable down to pH 3.0. This also ensures compatibility in acidic fruitflavored candies with no loss of fiber and without compromising taste. Its high solubility is only limited by its viscosity (~100mPas @ 50% DS), which is relatively low and makes it useable at high levels. SweetPearl maltitol is the sugar substitute known for being 90% as sweet as sucrose and easy to use in complete or partial replacement of sucrose. In result, this ingredient may be used

58 CANDY INDUSTRY January 2011

to make great tasting sugar-free, no-sugar-added and reducedsugar chocolate and compound coatings as well as confectionary products such as chewing gum and hard – boiled sweets. SweetPearl - the maltitol by Roquette – which comes from cereal sources, combines pleasure with well-being: it has exceptional taste, contains few calories and doesn’t require added sugars and is even good for your teeth. SweetPearl maltitol enhances and accentuates the flavor of each ingredients, offering richer, more surprising and delightful taste sensation for the taste buds. It’s no wonder why many leading manufacturers, artisans and even top chefs are already using SweetPearl for their own culinary creations!

For more information, visit www.roquette.com.

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UPAKOVKA/INTERPACK PREVIEW

ABICAB

T

he successful trajectory of the Brazilian confectionery and chocolate industry was confirmed in 2010 with the conquest of new markets and rising exports to countries with mature markets. From January to October, sales to other countries reached $251 million, of which $144 million was the result of sugar candies, gums, caramels and toffees exports, while $107 million consisted of chocolate exports, reports ABICAB, the Brazilian Cocoa, Chocolate, Peanut and Candies Manufacturers Association. The Brazilians conquered new markets nearly in all continents, and sugar candies and chocolates made in Brazil entered countries such as Hungary, Lithuania, Afghanistan, Cyprus, Tanzania and Uganda. In total, Brazilian confectionery companies exported their wares to 142 countries. Exports to Western Europe increased significantly in the first 10 months of 2010, reaching $8.2 million. One of the highlights was the exports of sugar candies, chewing gums and chocolate to Germany, which increased by astaggering 95% in this period, reaching $1.2 million. The United States remains the major market for Brazilian confectionery and exports, reaching $30 million between January and October. Under the leadership of ABICAB and in partnership with Apex-Brasil (the Brazilian Trade and Investment Promotion Agency), 28 companies will exhibit at the International Sweets and Biscuits Faior (ISM), which will be held between Jan. 30 – Feb. 2 in Cologne, Germany. ABICAB welcomes visitors to its booth (F-33, Hall 2.2) at ISM.

For more information, visit www.abicab.org.br

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January 2011 CANDY INDUSTRY 59

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Hosokawa Bepex

H

osokawa Bepex, based in Leingarten, Germany, is a well-known supplier of specialized equipment used in confectionery processing. It has developed a high degree of competency involving mass preparation, forming, pre-cooling, cutting and depositing as well as enrobing and final cooling. Hosokawa Bepex GmbH, whose history encompasses 60 years of processing experience and know-how, is positioned as a leading source of confectionery production equipment and complete processing lines. Equipment and production lines for any type of confectionery products can be designed and supplied, starting from raw materials handling up to the desired finished product. In its recently opened new technology center, the company can demonstrate complete processes, including Ter Braak cooking, Bepex forming and cutting as well as Kreuter enrobing, tempering and cooling technology on 2,500 sq. meters.

60 CANDY INDUSTRY January 2011

Ter Braak, Bepex-Hutt and Kreuter customers are now able to test the extensive range of equipment of these brands under one roof in modern facilities. Besides test and demonstration facilities, a level dedicated to factory acceptance tests of lines with the customer’s final product was created.

For more information, click on www.BepexHosokawa.com. At Upakovka, stop by booth 1C-10, hall 2; at interpack, booth B11/C-04, hall 2.

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Carle & Montanari

T

he evolution of Carle & Montanari (SACMI lets, bars and pralines, the system can buffer Group) continues with new integrated solutions book-moulded products such as eggs, various for the chocolate industry, from cocoa processmoulded shapes and balls. ing to chocolate mass preparation, moulding When the packaging line re-starts, the and packaging. At interpack 2011, the company will stocked counter-moulds filled with products also debut its T-PACK2 electronic wrapper for chocolate are sent to packaging, while empty counterbars and tablets. moulds replace them in the buffering cabinet. The new machine is designed to reach 200 ppm • Since the successful debut of the new wrapping speed and can manipulate chocolate bars HFI series of five-roll refiners two years ago, and tablets ranging from 100 to 300 grams. The herthe company has expanded the line’s range metically closed packaging, with internal heat-sealed with a HFI 525 that features a 2,500-mm roll aluminum and external folded paper, guarantees the length with an output of 1,600 kg/h of refined BV Buffering System highest product quality. chocolate. The new machine goes to extend Other innovative solutions that were recently introduced by the range of Carle & Montanari existing refiners, including the the company include the following: HFI518 (1800mm) and the HFI513 (1300mm). • The CAVEMIL “R” new family of moulding lines, featuring • Carle & Montanari’s legacy and experience in the manufacan impressive flexibility and an innovative moulds movement turing of cocoa presses continues with ongoing technological developments, providing innovative solutions to further increase the performance of the POV series machines and their ancillary equipment. • During its 100 years of existence, Carle & Montanari has produced more than 1,500 moulding lines, many of which MEP6A650 Electronic CAVEMIL “R” Line are still in production. Piston Depositor Consequently, the technology. This new line allows customers to maximize produccompany has decided to tion by using moulds of different sizes (for eggs, bar and pralines) allocate several resources on the same moulding line. and a dedicated team of • The sixth series of the MLR rotary depositors and the latest people to improve and version of the MEP piston depositor, with removable head execuextend the life of these tion, represent the company’s newest line of chocolate deposiexisting moulding lines, tors. Available from 275 mm to 1,700 mm dosable surfaces, all of improving products the depositors are universal, which enable all dosing technologies quality and introduce (points, ribbon, one-shot points and one-shot ribbon). Multihigher flexibility and new head versions (Multicenter) are available for triple-shot and cocategories of products. depositing capabilities. • The new BV Counter-moulds Buffering System, FIFO (first MLR6A650 Electronic in, first out) buffer for moulding lines, help customers efficiently Rotary Depositor handle micro-stops of their packaging lines during production runs. The new buffer offers an entirely new way of stocking products At interpack, come by booth E-31/F-36, hall 3. directly on their demoulding counter-plates. In addition to tab-

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January 2011 CANDY INDUSTRY 61

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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. 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 converted 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 sugarfree panning, thus providing a high degree of flexibility.

LogiX

For more information, go to www.dumoulin.fr At interpack, come by booth B-17, hall 1.

62 CANDY INDUSTRY January 2011

ADVERTORIAL

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] CONSULTING

EQUIPMENT FOR SALE

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

NEW AND USED PROCESS AND PACKAGING EQUIPMENT

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

CONTRACT MANUFACTURING

• New Candy/Snack Net Weigh/Fillers (customizable) • New Tabletop Cup Seal System, Model POS-1S • Rec. Custom Made Cup Filler for Gum Balls • New Candy/Snack Form Fill Sealer Model DCP200 • New, Rec. & Used S/S Candy Coating Pans 16”-48” • Quadro-Vac Vacuum Transfer Systems, Mdl 903

• Semi-Auto S/S Auger Filler FLG-500A • Custom Made Chocolate Cooling Tunnel • Various L-Bar Sealers and Heat Tunnels • Various Blister Packaging Machines • Various Conveyors, Turn and Pack Tables • 5-1000 Gallon S/S Kettles & Tanks

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

BUSINESS WANTED

BçݮěÝÝ WƒÄ㛗 INGREDIENTS Organic & Kosher Non-GM Conventional Kosher • Rice Syrups • Rice Syrup • High Fructose Rice Solids Syrup 42 • High Maltose • Rice Sorbitol Syrups Rice Syrup • Rice Maltitol Syrup • Rice Oil • Maltodextrins • Soluble Rice Fibre Phone: (314) 919.5045 • Rice Protein www.habib-ADM.com Email: [email protected] Concentrate

CLASSES

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

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

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

64 CANDY INDUSTRY January 2011

- Very nice 6" WC Smith Enrobing Line - Complete - 6" Hilliard Enrobing LineComplete - Hilliard 240 Melter

- New Caramel Cutter- Optional Fully Powered Forward and Reverse - Peanut Cluster Machine - Automatic Cartoner

CHOCOLATE CONCEPTS 330- 877- 3322 | [email protected]

Entrepreneur looking to buyout an American business within the chocolate industry. We are looking for manufacturers, retailers, store chain… or any other business related to the chocolate industry; preferably on the east coast in the New York area, or on the west coast within the San Francisco area.

Please reply at: (646) 436-8518 or [email protected]

• Chocolate Melters – 100# - 300# - 1000# WANTED TO BUY CI1110BusinessWanted.indd 5 10/29/10 • Greer 16” Enrobing Line w/o cool tunnel • Forgrove 22B Twist Wrapper WE BUY • Friend Lab Depositor CANDY, FOOD & BEVERAGE • Flow Wrappers—Forgrove 255 – F.M.C. • Foil Wrapper Forgrove 26P • Sharp Packaging Machine • Bostonian Friend Depositor • Depositors - 32” Racine – 32” National • Rovena Vertical Bagger w/Weightpack

10:37 AM

CLOSEOUTS

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

CI1010CerretaCandy.indd 1

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

CI1110Wham.indd 1 10/6/10 3:49 PM

10/29/10 3:48 PM 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

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RC5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.godiva.com Harpak, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC9,33 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.harpak.com Hebenstreit GmbH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.hebenstreit.de Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 . . . . . . . . . . . . . . . . . . . . . . . . . . www.hilliardschocolate.com Hosokawa Bepex GmbH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.bepexhosowas.com Hughson Nut, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.hughsonnut.com Jelly Belly Candy Company . . . . . . . . . . . . . . . . . . . . . . . . . . RC18 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.jellybelly.com Klöckner Hänsel Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 . . . . . . . . . . . . . . . . . . . . . . . . . www.kloeckner-Haensel.com Ladco/MacIntyre Chocolate Systems . . . . . . . . . . . . . . . . . . . . 13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.macintyre.co.uk Lindt & Sprüngli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC3, RC13 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.LindtUSA.com LOESCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.loeschpack.com National Confectioners Association. . . . . . . . . . . . . . . . . . . . . . 63 . . . . . . . . . . . . . . . . . . . . . www.sweetsandsnacksexpo.com Nut-trition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.nut-trition.com Original Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.ogfc.net Peter’s Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3,35 . . . . . . . . . . . . . . . . . . . . . . . . . . . www.peterschocolate.com Petzholdt Heidenauer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 . . . . . . . . . . . . . . . . . . . . . . . . www.petzholdt-heidenauer.de Roquette America, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.roquette.com Sensient Colors, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . . . . . . . . . . . . . . . . . . . . . www.sensientfoodcolors.com Specialty Ingredients, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.habib-ADM.com Tanis Group, The . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.thetanisgroup.com Union Confectionery Machinery Company . . . . . . . . . . . . . . . 37 . . . . . . . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.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 Rob Liska at 800-223-2194 x726 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

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

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.

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]

66 CANDY INDUSTRY January 2011

www.candyindustry.com

With 150 years of expertise, we can do amazing things with chocolate. So just imagine what we can do for your career.

®

When foodservice professionals want to take their career to the next level, they turn to the Barry Callebaut Chocolate Academy. Through worldclass instructors and state-of-the-art facilities, we train pastry chefs, confectioners and chocolatiers in everything from pastry design to creating artistic chocolate showpieces. To learn more about what the Chocolate Academy can do for your future, call 1-800-225-1418 or visit chocolate-academy.com.

CANDY WRAPPER Kid in a Candy Store For Joe Zanetos, working in the confectionery family business started at an early age. But the more he did it, the more he liked it. It continues to be his dream job.

G

rowing up in a family-owned candy company shaped the life of Joe Zanetos. His grandfather, Anthony, made candy all of his life and when his son, Tom, returned home from World War II, the two started the Anthony-Thomas Candy Co. Joe Zanetos started going to work at 8 years old with his dad when he wasn’t in school, packing candy and washing pots and pans. He learned everything about the business — from candy making to retail — as he climbed up the ladder to various positions, becoming president in 1993. “The more I did it, the more I liked it,” says Zanetos. “And, when I graduated from high school I decided, ‘That’s what I want to do for the rest of my life.’” Columbus, Ohio-based AnthonyThomas Candy Co. has 14 retail stores. In addition to supplying those stores with chocolates, it also operates fundraising, wholesaling and co-manufacturing divisions that specialize in boxed chocolates and chocolate bars. Peanut butter-chocolate buckeyes, English toffee, caramels and butter creams are some of the company’s most popular products. Zanetos says working with family members can be difficult. To be successful they have to learn to work together. “In our situation, everyone is doing what they do best,” he says. For more information, visit anthony-thomas.com.

What did you think you would be when you grew up? I wanted to be a mechanical engineer like my uncle. I liked working on 68 CANDY INDUSTRY January 2011

with on a deserted island? Someone who knows how to survive. What’s your pet peeve? When people tell me they’re going to do something then they don’t. I’d give anything to meet: George Washington. I’d like to ask him what the framers really wanted for this country.

Joe Zanetos, president of AnthonyThomas Candy Co., proudly holds a box of “Buckeyes,” an Ohio favorite.

machines as a boy and I once built a go-cart. Name one or some of your favorite movies. “Casablanca” or any old western movie. Describe your perfect dream vacation. A beautiful island with a beautiful beach where I can golf or swim during the day and go to a casino at night. What book are you currently reading? Just finished John Kasich’s “Stand For Something.” Aside from a family member, whom would you most want to be stranded

The best piece of advice that I’ve gotten: Work hard and let common sense guide your decisions. What excites you most about your job? Are you kidding? I’m a kid in a candy store. I love getting up and going to work everyday. When people meet me in Columbus and I tell them I’m president of Anthony-Thomas, they always say, “Wow. I’d sure like to have your job.” www.candyindustry.com

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