Candy Industry August 2011

The Jensen Line New and surprisingly flexible and compact

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Contents

Kristine Collins

Bernard Pacyniak

August 2011

Crystal Lindell

Volume 176, Number 8 Kristine Collins

COVER STORY

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20 KETTLE AWARD RECEPTION Get an inside look at all the industry insiders who attended this year’s Kettle Award reception. 24 LEADERS IN INNOVATION Candy Industry’s ninth annual Leaders in Innovation section showcases suppliers who are stimulating thought processes to keep confectionery categories vibrant.

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

8

10

Mars unveils plans to build plant in Topeka, Kan.

ClassiÀed Sales Manager 847.405.4116 [email protected]

Jill L. DeVries

Corporate Reprint Manager 248.244.1726 [email protected]

Steve Pintarelli

Group Publisher [email protected]

Jennifer Allen

Sarah Zagacki

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

John R. Schrei

Publishing

Rita M. Foumia

Corporate Strategy

Ariane Claire

Marketing

Vincent M. Miconi

Production

Lisa L. Paulus

Finance

Michael T. Powell

Creative

Nikki Smith

Directories

Marlene J. Witthoft

Human Resources

Scott Krywko

Information Technology

Beth A. Surowiec

Clear Seas Research

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

Michael Costantino

Christopher Wilson

POSTAL AND EMAIL LIST RENTAL Sr. Account Manager 800.223.2194 x 684 [email protected]

RC8

Sr. Account Manager 800.223.2194 x 748 [email protected] BNP CUSTOM MEDIA GROUP Christopher Wilson, 248.244.8264, [email protected]

Plus: Nestle to partner with Hsu Fu Chi; Barry Callebaut sells its European consumer business; Mexican candy market growing

INGREDIENT TECHNOLOGY

30

ADVERTISING North American Sales 847.224.8944 [email protected]

Diana Rotman

Welcome, No. 66!

NEWS & ANALYSIS

Associate Editor 847.405.4050 [email protected]

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

Kevin Collopy

Editor Bernie Pacyniak shares some stories about this year’s Kettle Award recipient, Pierson Clair.

EDITORIAL Editor-In-Chief 847.405.4004 [email protected]

Dee WakeÀeld

MANUFACTURER PROFILE 14 PIERSON CLAIR OF BROWN & HALEY Life-long confectionery veteran Pierson Clair was “thrilled” to receive Candy Industry’s 66th Kettle Award. His achievements, which include steering Brown & Haley toward double-digit growth and repealing a candy tax in Washington, underscore his and the industry’s spirit.

Publisher 847.224.8944 [email protected]

Better-for-you Additives

Confectioners look to give consumers another reason – well-being – to purchase their favorite treats.

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

INTERNATIONAL SUPPLIER SPOTLIGHT

35

Bosch answers Ricola’s needs

CI 30

CANDY WRAPPER

40

Chocolate alchemy

With a background in chemistry, Godiva’s executive chef chocolatier understands both the science and art of chocolate.

4 CANDY INDUSTRY August 2011

Printed in USA

www.candyindustry.com

Signature, hand-hammered “Bunny Riding Rooster” mould passed down from great, great grandfather. Only Peter’s matches your passion.

I

n 1875, after eight years of experimentation and refinement, Daniel Peter of Vevey, Switzerland gave the world its first taste of milk chocolate. And the world of chocolate was changed forever. Today, nearly 130 years and many accolades later, Peter’s Chocolate continues to produce exceptional chocolate for the uncompromising few – for people like you.

THE MARK Phone 877-835-4243 www.peterschocolate.com

OF DISTINCTION™

Contents ALSO IN

THIS ISSUE ... RC2

Sweet Talk

Associate Editor Crystal stal Lindell reÁects reÁects on what comprised her Top 10 list at the Sweets & Snacks Expo.

RC4

New Products

RC8

Industry Trends: Natural and Organics

RC 5

Goody Good Stuff Gummies, Trolli Soda Poppers, Skinny Cow Dreamy Clusters, Walker’s Scottie Dogs and more are among this month’s featured introductions. Natural and organic confectioners are focusing on delivering better taste, lower cost and broader appeal.

RC11 Education: The Key to Success

RCI Executive Director Kelly Brinkmann offers tips for expanding your knowledge about the industry at any stage in the game.

RC12 Cover Story: In with the new and the old

The Vermont Country store is founded on old-fashioned values, but has progressed by embracing the latest technology.

RC16 ECRM in Review

Valentines’ Day and Easter treats were the focus of ECRM’s Spring and Summer Confectionery EfÀcient Program Planning Session.

RC 9

RC18 Bits & Pieces

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

www.mondomix.nl 6 CANDY INDUSTRY August 2011

www.candyindustry.com

Opening SHOTS

Welcome, No. 66! By Bernie Pacyniak

I

’ve got plenty of stories about sat and enjoyed a brew together Pierson Clair, president and at his home overlooking the Puget ceo of Brown & Haley and Sound in Tacoma, he talked about this year’s recipient of Candy having the chance to see the Industry’s Kettle Award that I’d like Moody Blues and Rudolf Nureyev to share. Don’t know if I’ll have perform in London during that space to share all of them with you, year abroad in London. but there’s one that well-worth He also talked about retelling. OK, so who’s the only working for the confectionery Kettle Award recipient that can say industry, a passion that’s Candy Industry’s 66th Kettle Award recipient, he actually slept on St. Andrew’s golf resulted in Clair becoming the Pierson Clair of Brown & Haley (center) is joined course in Scotland, the sand bunker 66th Kettle Award recipient. by Kettle Committee members Bill Copeland, Lee of hole No. 3 to be precise? “I’ve attended about 30 to 35 Hartman, Bernie Pacyniak and Jim Greenberg. None other than Clair himself. Kettle Award receptions,” he says. Photo by Vito Palmisano. And no, it didn’t happen right after “I’ve known and know about 20 the Sweets and Snacks Expo. Rather, this realized that it was too late for them to Kettle recipients. To be selected that night was when Clair was a young college student get a room at the local hostel. was truly a great thrill, especially when in on a study abroad program near London. “The hostel owners were pretty strict the audience I saw past recipients such as At the time (1969), Stanford University about locking the door after 10 p.m.,” Herm Rowland, Bill Kelley, John Brooks, had arranged to house students at he explains. Jack Zachary, Jim McGovern, Pat Hurley, Jim Cliveden, the former home of Lady Nancy Well, as cost-conscious students Hanlon, Jorge Farber.” Astor and a National Trust estate now are wont to be, they decided to sleep Clair stressed that the ceremony and turned five-star hotel. As Clair related to outdoors. The sand bunker on hole No. the audience truly reflect the spirit of me, classes were held Monday through 3 would prove to be soft and away from the industry, one whereby friendships Thursday, leaving extended weekends for sight, Clair figured. overcome competitive concerns, an exploring and traveling. Indeed, the location proved to be industry where help from colleagues is Well, Clair’s father had always wanted so amenable to sleep that Clair’s friend only a phone call away. to play golf at St. Andrews. An avid golfer wasn’t keen on waking up at daybreak. That spirit bore out the following day, himself, the confectioner-to-be thought For Clair, the day proved to be another he says, when well-wishers and past Kettle it would be a good idea to reconnoiter the opportunity to play a round. In finding a recipients came by to congratulate him. course with a friend of his, even play a local partner, Clair warned the fellow of “There was a constant stream of people round of two if possible. another hazard that had unexpectedly at our booth,” Clair says. And then, as can So the youths headed out to see materialized at hole No. 3, a sleeping only happen within the confectionery what this birthplace of golf was like. As American student. industry, one of the past Kettle recipients Clair tells the story, his friend wasn’t Sure enough, as the two golfers called out, “Welcome No. 66!” necessarily a golf aficionado. So the two approached the bunker, there was his What even surprised Clair more was arranged to do their own thing, Clair friend still catching up on ZZZs. Incredible the fact that the congratulatory phone eagerly play a round while his friend you say! Hard to believe. Perhaps, but I calls, cards, e-mails, flowers and plants checked out the museums. don’t think he’s embellishing on this one. kept coming after he returned to Tacoma. They arranged to meet in the Anyone who knows Clair understands I told him he should probably evening. After dining on good pub that the man has a passion for enjoying life, expect more of the same once people food and enjoying a few brews, the pair work, challenges and opportunities. As we read this issue. 8 CANDY INDUSTRY August 2011

www.candyindustry.com

News

& A N A LY S I S

Mars to build plant in Topeka, Kan.

M

ars North America will build a $250-million manufacturing plant in Topeka, Kan. The new facility will be the first new chocolate site built in the U.S. in 35 years and create 200 full-time jobs. “The site will be a reflection of our commitment to manufacture our products in the markets where we sell them,” says Mike Wittman, v.p. of supply at Mars Chocolate North America. “Mars looks forward to becoming an important part of the Topeka community.” Phase I of the new site is scheduled for completion in 2013. Then, the plant will be used to make M&M’S and Snickers brand candies. “We are planning to build this plant with a focus on the longer term and look forward to many productive years of manufacturing and community partnership in Topeka,” says Todd Lachman, Mars Chocolate North America’s president. Kansas Governor Sam Brownback said the project shows that his state can compete and win in the global business world.

Kansas Governor Sam Brownback shakes hands with Mike Wittman, v.p. of supply at Mars Chocolate North America, after Mars announced plans to build a new chocolate site in Topeka, Kan. Photo provided by Mars.

“This is a delicious day for Topeka and the people of Kansas” he says. “We want to warmly welcome Mars Chocolate to the state of Kansas” Mars says the new facility will be built to meet leading edge environmental

standards, and will pursue a LEED Gold certified designation once it’s built. Mars Chocolate North America is the North American chocolate operations of Mars, Inc. For more information, visit www.mars.com.

Mexican candy market growing The Mexican confectionery market remains both vibrant and in a growth mode. That’s according to information released by Confitexpo, organizers of the nation’s largest annual confectionery show in Guadalajara, Mexico. The organization revealed data from Aschoco, Mexico’s sweets and chocolate manufacturers association, which shows that in 2008 per capita consumption of candy in Mexico reached 4.5 kg (nearly 10 lbs.), or 7.1% more than in 2007. Also, during 2006, consumers ate 315,350 tons of confections, 148,800 of which was sweets, 97,000 of which was

10 CANDY INDUSTRY August 2011

chocolate, and 69,550 of which was gum. In addition, candy consumers have increased by 10%, chocolate consumers by 7%, and chewing gum consumers by 10%. Kids and teens (anyone under 20), which comprise 52% of Mexico’s population, represent the most dynamic segment of confectionery consumption, reports Mexico’s National Association of Supermarkets and Department Stores (ANTAD). Within this group, children account for 60% of the demographic, ANTAD says. As a result, most of Mexico’s sweet treats (about 80-90%) are geared to youngsters.

However, the industry has been able to successfully market specialty products, such as breath fresheners, sugar-free gum and diet products, to those older than 25. Ongoing innovations featuring new flavors, textures and fusions have garnered the attention of more mature consumers. Visitors to Confitexpo, which was Aug. 2-5 at Expo Guadalajara, had the opportunity to see Mexican as well as Latin American and other international confectionery manufacturers showcase their products. For more information, visit www.confitexpo.com”

www.candyindustry.com

For 100 years Hänsel Processing stands for ~ Sweet Competence ~ with machines and plants for manufacturing hard candies, jelly products, fondant, bars, toffees, caramel and chewy candies as well as other innovative confectionary products. Sweet Competence ~ for the highest quality sweets, maximum throughputs per hour, plus energy efficiency and material savings. www.haensel-processing.com

Sucroliner

Jelly Star

Unibatch Rotamat

You r p a r t n e r f o r c o n f e ctio ner y p ro ces s ing s o lutio ns

News & Analysis

Nestlé to partner with Hsu Fu Chi in China

Barry Callebaut sells Stollwerck

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n an effort to reinforce its presence in China, Nestlé has entered into a partnership agreement with the Chinese confectionery company Hsu Fu Chi. Under the proposed agreement, Nestlé intends to acquire 60% of Hsu Fu Chi, and the Hsu family will own the remaining 40%. Hsu Fu Chi’s current ceo and chairman, Hsu Chen, will continue to lead the company in the new partnership. Nestlé ceo Paul Bulcke says the deal demonstrates his company’s long-term commitment to China, and enhances its ability to grow Nestlé’s portfolio of international and local brands in the dynamic market. “[The proposed partnership] combines Hsu Fu Chi’s strong brands, its large portfolio of products at affordable price points, its efficient operations and entrepreneurship with our proven innovation and renovation capabilities, supported by our R&D Centers in China,” Bulcke says. Chen says his company is delighted to partner with Nestlé. “They offer the recognition and the strength and quality of our company and a very attractive proposition for our shareholders,” Chen says. “Together with Nestlé, we will accelerate the development of the Hsu Fu Chi brand, its production and distribution capabilities and ensure Hsu Fu Chi’s continued growth momentum and brand legacy for the future.” The completion of the transaction is subject to regulatory approval in China and other conditions related to the scheme of arrangement. Hsu Fu Chi’s portfolio includes sugar confectionery, cereal-based snacks, packaged cakes and the traditional Chinese snack, sachima, which typically is made of flour, butter and rock sugar or candy. The company’s products are tailored to Chinese consumer’s needs and habits and complement Nestlé’s existing product portfolio in China, which includes culinary products, soluble coffee, bottled water, milk powder and products for the food service industry. Nestlé has been in China for more than 20 years and operates 23 factories, two R&D centers and employs 14,000 people. For more information about Nestlé, visit www.Nestlé.com; for more information on Hsu Fu Chi, visit www.hsufuchifoods.com.

Nestlé senior management and Chinese dignitaries during the inauguration of the new Nestlé R&D Center in Beijing. Nestlé CEO Paul Bulcke (center). Nestlé, which has been China for more than 20 years, recently announced plans to expand its presence in the country even more by entering into a partnership agreement with the Chinese confectionery company Hsu Fu Chi. (Photo courtesy of Nestlé).

12 CANDY INDUSTRY August 2011

arry Callebaut has sold its European consumer business Stollwerck to the Belgian Sweet Product/Baronie Group, but the two companies aren’t cutting ties completely. The deal comprises the entire Stollwerck Group, including five factories in Germany, Belgium and Switzerland. In addition though, the proposal includes a long-term supply agreement between Baronie Group and Barry Callebaut for approximately 25,000 tons of liquid chocolate annually as well as the additional supply of cocoa beans and semifinished products. Juergen Steinemann, ceo of Barry Callebaut, the world’s largest leading manufacturer of high-quality cocoa and chocolate products, says that the company is very satisfied with the deal. “We believe that we found a very good new home for our European consumer business and our former colleagues,” he says. “Additionally and thanks to our long-term supply agreement, the Baronie Group and Stollwerck will become important long-term strategic partners of Barry Callebaut.” The two parties have agreed not to disclose any financial details of the transaction, which is subject to antitrust assessment. The deal is expected to close this fall. Fons Walder, owner and ceo of Sweet Products, says his company is pleased to be adding Stollwerck to is existing business. “Stollwerck, its private label business and branded business are highly regarded in the market,” he says. “We welcome the management team and all employees of Stollwerck.” Stollwerck, founded in 1839 and bought by Barry Callebaut in 2002, produces chocolate confectionery products and offers an extensive portfolio to retailers in Europe. For more information on Barry Callebaut, visit www.barry-callebaut.com; for more information on Sweet Products and Baronie, visit www.baronie.com.

www.candyindustry.com

Manufacturer ProÀle

a Clair choice Pierson Clair, president and ceo of Brown & Haley, displays the 66th Kettle Award amongst hundreds of Almond Roca tins in the company’s new warehouse. Pierson Clair IV/PC4Photo.

14 CANDY INDUSTRY August 2011

www.candyindustry.com

Life-long confectionery veteran Pierson Clair was “thrilled” to receive Candy Industry’s 66th Kettle Award. His achievements, which include steering Brown & Haley toward double-digit growth and repealing a candy tax in Washington State, underscore his and the industry’s spirit. By Bernard Pacyniak

“N

ever in a million years” did Pierson Clair think he would be a Kettle recipient. In fact, when Jim Greenberg, copresident of Union Confectionery Machinery Co. and a member of Candy Industry’s Kettle Committee called him about being nominated for the Award this year, Clair thought there was some mistake. “I have such high respect and regard for the Kettle that I told Jimmy that it couldn’t be me,” he says. But after Greenberg reassured the president and ceo of Tacoma, Wash.-based Brown & Haley that yes, he was, indeed, selected to be one of nominees for this year’s ballot, Clair admitted to being deeply flattered. Still, as time drew near for the Kettle Award Reception, Clair refused to acknowledge that he had any chance at being called up to the podium. “The Kettle Committee did such a magnificent job of choosing the nominees,” he says. “Beginning with Judy Cooley from The Hershey Co., I mean a principal scientist, wow, to Rick and Dave [Drehobl of the Georgia Nut Co.] and Doug [Douglas Enstrom of Enstrom Candy Co.], these are wonderful and passionate people in our industry.” Consequently, on the night of the Kettle Reception, Clair did not have any formal remarks written down, ever so confident that someone else would receive the award. In addition, he told his two grown children not to attend the event, feeling it wouldn’t be necessary. John Melin, Brown & Haley’s coo, fondly recalls the moment when Katherine Clark read the name of the 2011 Kettle Recipient, “I wanted to make sure I www.candyindustry.com

At a Glance Brown & Haley

took the drink away from his hand before he went onto the stage.” Clair describes a “wave of thrill” overcoming him. He then also realized that he would be talking to industry friends, colleagues and comrades. “I never viewed the industry as customers or competitors,” he says. “When I looked out at the room of people standing there, I saw 40 years of friends. I’m surprised I didn’t tear up.” No, Clair didn’t tear up. He did, however, give a memorable, off-the-cuff speech, one that reflected his love of the industry. He also managed to take out a small camera to capture the moment, citing memories of Don Gussow, founder of Candy Industry and the Kettle Award, who would always sit in the front row at industry events and stand up and take a photo of the proceedings. Clair’s snapshot, of course, reflects more than 40 years of working in the industry, beginning first with Blommer Chocolate Co. in 1970, and then moving over to Brown & Haley in 1998. hief fi nancial As Clarence Guimond, chief officer for the company and a 45-year xplains, veteran at Brown & Haley, explains, ming it was Clair who — upon coming on board as the new chief executive — changed the company’s direction by refocusing its emphasis on the core brand, Roca. In doing so, he, together with key hand-picked management team members, transformed Brown & Haley from a traditional, mostly regional multi-line operation into a global premium

Headquarters: Tacoma, Wash. Plant: One (110,000 sq. ft., three lines) Sales: $40 - 60 million (Candy Industry estimate) Employees: 250 Output: 2.1 million Roca buttercrunch pieces daily Brands: Almond Roca, Cashew Roca, Mocha Roca, Candy Cane Roca, Macadamia Roca, Mountain Bars Products: Buttercrunch based confections; enrobed grahams; nut clusters; bars. Management team: Pierson Clair, president & ceo; John Melin, coo; Clarence Guimond, executive v.p., treasurer & cfo; David Armstrong, sr. v.p. – supply chain /operations; Paula Siburkis, director of national accounts; Rick Nicks, director of international sales; Kathi Rennaker, marketing and product manager.

specialty confectionery producer. The changes also initiated a pattern of continuous growth: This year Brown & Haley has posted growth in excess of 10%; internationally, sales have grown August 2011 CANDY INDUSTRY 15

Manufacturer ProÀle

340% over the past eight years. Revenues are estimated to hover between $40 to $60 million. As Anne Haley, granddaughter of co-founder J.C. Haley and chairperson of the company, says, “The Kettle Award is the consummate recognition of the role Pierson has played for the company. His presence and contributions have been enormous, not only for Brown & Haley, but for the community here in Tacoma and the community of his peers.” Perhaps what is even more exciting is that the Kettle recognition comes at the time the company is truly well-positioned for even more exciting opportunities. “In 2008, we were changing a lot of things,” Clair says. Not all changes and launches worked, but they certainly invigorated the company. For example, despite the early successes of Roca Thins bars (See Candy Industry, April 2008 issue), Brown & Haley’s venture into the premium chocolate bar category, that launch couldn’t be sustained. Still, the consumer learnings gleaned from that launch and subsequent consumer surveys have helped set the direction for critical decisions on the Roca brand, decisions that involved packaging and flavors. As Melin explains, “We were in the midst of clarifying our brand positioning so that we could focus on the right consumer proposition and the right price points. We also decided to take our foot off the gas pedal a little, adapting a ‘walk before you run’ philosophy.” In an ongoing review of the key values that constitute the Roca brand, several critical points surfaced, such as the product being made from premium and all natural ingredients as well as its ability to deliver a wonderful and unique taste experience. Moreover, recent consumer surveys 16 CANDY INDUSTRY August 2011

revealed that lovers of Roca care about others. In purchasing Roca products, consumers do so to not only delight themselves, but to enjoy delighting others. “We discovered that Roca is different from other brands, in that it has a nurturing element,” Melin says. This prompted a subtle shift in packaging, in brand communication, he continues. A re-emphasis on the fact that Roca products are made using local butter, California almonds, pure vanilla and no preservatives reinforced the brand’s all-natural premium ingredients positioning. Additional research revealed that consumers favored $5 and $10 price points. The $6.99 to $7.99 price tags were “no man’s land,” Melin says. To accommodate the price points, the company reduced product volume. It also executed some other changes, all reflective of consumer feedback. One of them involved going from a stand-up pouch to a stand-up box. “Consumers told us that the standup pouch didn’t live up to the Roca brand,” Melin says. The company has since come out with an elegant 5-oz. stand-up gable box that re-asserts a premium presentation. Known for its beautiful gift tins, the company also is now offering retailers more high-end gift items, the coo adds. This year, the company revamped its Valentine’s Day offering to include a premium, upscale tin heart containing Roca products. For the upcoming winter holiday season, Brown & Haley looks to debut a Nutcracker tin containing Roca items. The company hopes to work with ballet companies staging the Nutcracker, starting with the Pacific Northwest Ballet in Seattle.

Almond Roca production begins with the buttercrunch coming off the cooling wheel, then going through a slitter, a guillotine cutter and then into a Baker Perkins enrober. After cooling, the chocolateenrobed pieces receive a shower of chopped almond pieces before heading toward packaging. At left, new holiday tins featuring Almond Roca.

www.candyindustry.com

See us at

Las Vegas Convention Center, USA 26. - 28.09.2011 Booth # 7003

Manufacturer ProÀle

Then there’s the upcoming 100th anniversary year-long celebration, which will commence November 2012. Although plans haven’t been finalized for the various promotions and activities on the drawing board, there’s one sure thing in the offing: the debut of a Roca Dark product. As with other line extensions for the Roca product that Clair has initiated and overseen, such as Mocha Roca, Cashew Roca and Candy Cane Roca, the product development team understands the importance of balancing the buttercrunch center with a dark chocolate coating. “We found that even with 85% cocoa content dark chocolate, the chopped almonds on the outside had a way of overpowering the dark chocolate,” explains Melin. “Our

Finished Almond Roca pieces head toward a bank of six Carle & Montanari wrappers, each capable of handling 450 pieces per minute. An employee checks wrapped pieces before they head toward a scaling area via conveyor and then into appropriate packaging stations.

18 CANDY INDUSTRY August 2011

challenge was to fi nd a way to meet consumers expectations for Roca and dark chocolate.” The most recent test runs suggest that the company has met those challenges, and the timetable for launching the newest Roca member is the summer of 2012. As it so happens, the company will also celebrate its 100 anniversary during the time the Chinese welcome the year of the dragon, a most fortuitous sign. According to Chinese lore, the celestial Dragon represents an emperor and power. Today, it is the ultimate auspicious symbol signifying success and happiness. In Brown & Haley’s case, the last few years seem to have been all dragon years, with China and all of Asia contributing to explosive exports. Interestingly, Roca means “Happy Family” in Chinese, a perfect brand in a culture that places a great emphasis on family culture as well as gift-giving. Having entered the Chinese market in 1988, Brown & Haley has nurtured its evolution into the Chinese premium confectionery segment. The rapid economic growth in China has spurred export sales to where they now constitute 30% of total revenues. Forty percent of Roca sales now come from abroad. Cognizant that China’s economic engine could encounter a slowdown in the near future, Melin is concerned about continued sustained growth. A drop from a 9% GNP growth rate to a 4% would have a significant impact on premium purchases, he says. At the same time there’s a major demographic shift coming that offers enormous opportunities, Melin adds. “During the next five years, there are 280 million Chinese that will enter into the $3,000 to $5,000 annual per capita income bracket,” he says. “It’s at that level that consumers develop a modern branded lifestyle. Consequently, this is the largest opportunity for consumer packaged goods in the history of the world.” To put the number in a proper context, it took the United States and the UK sixty years (1900-1960) for 220 million to accomplish the same threshold, Melin says. Given the high regard that the Chinese view Roca products as an ideal gift —”It’s gold and red coloring, elegant tin, all-natural ingredients and American heritage all fit into the Chinese notion of premium gifting,” he explains — the company believes there’s continued growth potential in China, and Asia as well. That growth potential, coupled with steady sales within the United States has prompted several critical investments in operations. First, the company has upped its output of confections by 27% to meet sales demand. “We added cooking capacity in the kitchen as well as cooling capacity, which allowed us to pump up the speeds and increase the volume,” explains David Armstrong, senior v.p. – supply chain/operations. As a result, the company now turns out 2.1 million pieces of Roca daily. This year, given the demand and orders for the coming fall and winter holiday season, production will begin working a six-day, three shift schedule a month earlier. To accommodate the shift from a stand-up pouch to a gable box, the company invested nearly $400,000 in a new Tishma Innovations box former. Although it wasn’t quite a “plug and play” www.candyindustry.com

Brown & Haley’s management team: (Sitting, l. to r.) David Armstrong, sr. v.p. - supply chain/operations; Paula Siburkis, director of national accounts; Pierson Clair, president and ceo. (Standing, l. to r.) Clarence Guimond, executive v.p., treasurer and cfo; John Melin, coo; Kathi Rennaker, marketing and product manager; and Anne Haley, chairperson. (Below) Members of David Armstrong’s operations team (third from right) pose in front of the company’s new Tishma Innovations gable box former.

installation, Armstrong says that putting in the box former went very smoothly. A matrix bagger seals the individually wrapped Roca pieces into a 5-oz. bag, which is then placed into the gable boxes formed by the Tishma unit at a rate of 42 boxes per minute. The company’s also embraced recycling as its strategy to becoming greener. “We are currently recycling 85% of everything we generate, such as paper, carton, foil, etc.” says Armstrong. “Our goal is to reach 90%,” Working in conjunction with the Sutta Co., a major West Coast recycler, the company has …changed its waste to… if not wealth than into planet well-being. Brown & Haley’s efforts have paid off in savings as well as recognition. This August, the Sutta Co. will present the company with its Recycler of the Year award. Another major change that demanded a “fair outlay” was the consolidation of its two warehouse operations and administrative offices into a new 120,000-sq.-ft. facility that’s capable of housing 8,000 pallets. The move not only cut back on the added costs of having a raw materials and a finished goods warehouse, it improved operations by centralizing supply chain and sales personnel under one roof. “We’re saving as much as 20% on fuel costs with a truck now simply going to the plant and our warehouse compared to making additional stops,” says Brad www.candyindustry.com

Degerman, distribution manager. “Moreover, it’s made our deliveries much more efficient.” Complete with 26-ft. ceiling, the new warehouse and administrative center highlights the transformation that’s been going on with Brown & Haley since Clair’s arrival. There may be even more dramatic changes down the road for the company when Tacoma’s new LeMay Museum opens this fall. Upon completion, this $60-million project will house the largest auto museum (165,000 sq. ft. to ultimately showcase 500 cars) in the world. Current projections envision 425,000 visitors contributing $34 million to the local economy annually. Because Brown & Haley’s existing 110,000-sq.-ft. facility sits virtually at the doorstep of the museum (it’s shaped like a stylish car hood), it’s likely the ensuring economic development of the area will prompt moving operations into a new facility. “The economic impact of a straightline manufacturing would be significant for us,” Melin says. It would enhance process control, improve supervision and optimize throughput. Our facility has had seven to eight add-ons during its history.” A new manufacturing facility is something Clair sees as a possibility say five to seven years from now, although he wouldn’t complain if the timetable is shortened.

In the interim, Clair is focusing attention on how best to continue leveraging the Roca brand through product development, exploring new exports markets, such as Russia and defending confectionery industry interests (Washington’s candy tax) whenever the need arises. “You have to remember that I cut my teeth on candy taxes with the likes of Russ Albers and Herm Rowland of the Jelly Belly Candy Co.,” Clair says. “Russ would call and there would be about 10 of us who would go to the California legislature. As Russ would point out, ‘We put in the same ingredients as in a cake, but you never see anyone taxing cake.’” Thus Clair credits learning his argumentation skills from two Kettle recipients, Albers and Rowland, skills he put to great use in fighting against a candy tax and eventually organizing a successful initiative to repeal the tax in 2010. “Larry Graham and his staff were so helpful,” he adds. Proposition 1107 required more than 241,000 signatures of registered voters. With the help of the NCA as well as other Washington State candy manufacturers, Clair convinced the public to strike down the candy tax, with 68% voting yes on the initiative. Clair’s next crusade? Of course, it’s sugar reform. Who better than the 66th Kettle Award recipient to take on that challenge? August 2011 CANDY INDUSTRY 19

Ingredient Kettle Award

TREEC CHE N P TOI O L ONG Y

Rockin’ with Roca’s Clair

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o longer strangers to the exclusive Union League Club of Chicago (Candy Industry’s Kettle Award reception was held there for the first time last year), the confectionery industry’s glitterati started to assemble just after 6 p.m. on May 25. As is tradition, this year’s slate of nominees had attendees buzzing about who would be the recipient of the 66th Kettle Award. The slate once again represented a who’s who of industry leaders: Pierson Clair, president and ceo of Brown & Haley; Judy Cooley, principal scientist at The Hershey Co., Dave and Rick Drehobl, co-chief executives of The Georgia Nut Co., and Douglas Simons, owner and president of Enstrom Candies, Inc. The suspense continued to build through the cocktail hour until Russ Crosio, Crosio & Associates and secretary of the Kettle Committee, presented the envelope to Megan Rose, AAK and Kettle Committee vice chairperson. She, in turn, handed it over to Kettle Committee Chairperson Katherine Clark of Centerchem. Upon opening the envelope, Clark ended the anticipation and read the name of this year’s recipient — Pierson Clair — as the crowd burst into applause.

(Above) Kettle Committee Chairperson Katherine Clark surveys the crowd as she prepares to announce the 66th recipient of Candy Industry’s Kettle Award. (Top) Pierson Clair, president and ceo of Brown & Haley, eloquently thanks members of his family, mentors, co-workers and the industry for the recognition.

20 CANDY INDUSTRY August 2011

The Àve nominees, Judy Cooley of the Hershey Co., Pierson Clair of Brown & Haley; Rick and Dave Drehobl of the Georgia Nut Co.; and Douglas Simons of Enstrom Candies, are introduced to the crowd. Photos by Vito Palmisano.

www.candyindustry.com

Kettle Award

Nominee Judy Cooley (center) is surrounded by supporters, including Michelle and Nicole Puch from Primose Candy Co. (far left and far right) and Josipa Paska from Food Ingredients Nafta (inside right). Douglas Simons, together with his wife, Jaime, and sons, Doug Jr. and Jim, pose for a family photo.

(Clockwise) Kettle Committee member Bryan Bainbridge is Áanked by Scott and Debbie Albanese from Albanese Candy Co. Former Kettle Award recipient Jim Hanlon (left) joins last year’s recipient John Brooks Sr. and his wife, Tempe. Michael Rosenberg (left) of Promotion in Motion Cos. chats with Kelly Heinz of Bell Flavors & Fragrances and Jorge Farber from Madelaine Chocolates and a 2007 Kettle Award recipient. Rich and Linc Warrell of the Warrell Corp. toast the nominees with a colleague. Members of the Kettle Awards Committee (visit www.kettlewards.com for a complete listing). Sarah and Pierson Clair upon receiving the Kettle Award. Eric Atkinson of Atkinson Candy Co. and Lance Gimbal of Gimbal Candy Co. enjoy some cocktails. Kettle Committee members Robert Dono (left) and Jim Greenberg welcome Libby Taylor from the NCA.

22 CANDY INDUSTRY August 2011

www.candyindustry.com

Sweet TALK

Digital media ads aren’t all junk An advocacy group takes aim at snack companies’ ad techniques, but is it legitimate criticism? By Crystal Lindell Associate Editor

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t’s not a great day to be in the treatmaking business. Everyone is all bent out of shape about being out of shape, and confectioners — with their sugars and their fats and their indulgent nature — seem to make such a sweet target. The American Academy of Pediatrics has released a policy statement that analyzes the effects of “junk food” marketing on children, and among its points is a strong case against interactive marketing aimed at kids. In fact, the organization recommends that Congress and the Federal Communications Commission prohibit interactive advertising involving junk food or fast food to children via digital TV, cell phones or other media. The group sites statistics that show 63% of the top five brands in eight different food and beverage categories had advergames (games used to advertise the product); and half the sites urged children to ask their parents to buy the product, yet only 17% contained any nutritional information. I sympathize with the worries regarding childhood obesity, I really do, but my initial reaction is to cautiously side with the junk food companies here. That’s because I know that if I was your RC2 RETAIL CONFECTIONER August 2011

PR woman, and you were selling candy without help from Facebook, Twitter and some sort of game that involves either farming or hitting an angry bird, we’d have some serious problems. (Also, we’d totally nix the whole “junk food” wording, and instead start calling it “fun food,” but that’s another battle for another day). So, I completely understand the desire for confectionery companies to use interactive marketing to reach their target audience. In fact, I’d go so far to say that any company being asked to make a profit has a responsibility to explore and use these advertising methods in this day and age. They’re usually cheap, effective, and fun. As is often the case though, those same companies have another responsibility too — their consumers. And I hope they know the power they have and how it’s expanding everyday. At first glance, at least, the Grocery Manufactures Association seems to have a pretty good idea. They claim that industry leaders have changed more than 20,000 products to reduce calories, fat, sodium and sugar with a pledge to remove 1.5 trillion calories by 2015; applied strict nutrition criteria to advertising; and launched nutrition keys and front-of-pack nutrition

labeling. The industry also has decreased the number of food and beverage ads seen on shows viewed primarily by children by 50% since 2004. But probably the most notable thing the industry has done was the Children’s Food and Beverage Advertising Initiative, which launched in 2006. Under the initiative, 17 of America’s largest food and beverage companies apply science-based nutrition standards to marketing viewed by children, including on TV and digital media. “A healthy diet and more physical activity, rather than bans or restrictions, are keys to a healthy lifestyle,” reads a release from the GMA. I’ll toast my soda to that any day of the week. It looks like food makers have a few options on their plate — depending upon their means, they could do one or all of the following: add nutritional information to all kids’ websites, foster local involvement in promoting physical activity, sponsor nutritional programs at schools and create healthier choices. Of course, they won’t be able to do any of those things if they can’t sell their product in the first place. Good thing advertising methods are evolving to help them do just that. www.retailconfectioner.com

New Products

Goody Good Stuff Gummies Goody Good Stuff, Lancashire, UK www.goodygoodstuff.com (845) 643-9333

Trolli Soda Poppers Farley’s & Sathers Candy Co., Chicago www.Farleysandsathers.com (507) 945-8181

Shaped like soda-cans, the new Trolli Soda Poppers deliver the tastes of the five top-selling soda flavors in the United States, including: cola, cherry cola, root beer, orange and lemon lime. They are available in 5- and 8-oz. handbags. Ingredients: Corn Syrup, sugar, gelatin, citric acid, natural and artificial flavor, lactic acid, sodium lactate, hydrogenated coconut oil, carnauba wax, yellow 5, red 40, yellow 6, blue 1. S.R.P.: N/A

Goody Good Stuff gummies are made with all-natural colors and flavors. They combine all-natural fruit juices and extracts, which help create a clear consistency. They’re also gluten-free, fat-free, soy-free, meat-free, nut-free, gelatin-free and dairy-free. The gummies come in four sweet vegetarian flavors, including: strawberry cream, cheery cherries, tropical fruits and koala gummy bears. They also come in four sour vegan flavors, including: cola breeze, summer peaches, sour mix & match and sour fruit. Ingredients: (Summer Peaches) Corn syrup; sugar; modified corn starch; acidulant: citric acid, gelling agent; gellan; flavors; acidity regulator trisodium citrate; fruit concentrates (orange, elderberry, lemon, aronia, black currant); elderberry extract; fructose; invert sugar syrup. S.R.P.: $1.99 - $2.99

Candy RiÀc Scooby-Doo line CandyRiÀc, Louisville, Ky. www.candyriÀc.com (502)-893-3626

CandyRific has expanded its line of Scooby-Doo novelty candy with three new items. The Scooby Doo fan features the dog detective on top of a child-safe candy fan; the Scooby-Doo Prism Vision follows the character’s theme by serving as a “mystery finder”; and Scooby-Doo Giggle Head with Sound features a bobble head-like Scobby. All three include Microbytes candies. Ingredients: Dextrose, tapioca dextrin, confectioner’s glaze (shellac), carnauba wax, artificial flavors and artificial colors (FD&C Yellow 5 (tartrazine), FD&C red 40, FD&C blue 1, titanium dioxide. S.R.P.: $3.99 RC4 RETAIL CONFECTIONER August 2011

www.retailconfectioner.com

Editor’s Choice Skinny Cow Dreamy Clusters rs Glendale, Calif. www.nestle.com +41 21 924 2111

With the help of Nestlé, the Skinny Cow brand – famous with its majority female fan base for the company’s low-calorie ice cream sandwiches, cones, cups and bars – has ventured into the confectionery category with two new products. Skinny Cow Dreamy Clusters are bite-sized treats with crunchy crisps, drenched in caramel and covered in either milk or dark chocolate. Meanwhile, Skinny Cow Heavenly Crisp bars are delicate wafers layered with either chocolate or peanut butter, and covered with a chocolate coating. All four Skinny Cow candy products currently are available nationwide in the United States, as single candy bars or pouches, or in take-home boxes. Skinny Cow Dreamy Clusters contain 120 calories per pouch, while Skinny Cow Heavenly Crisp bars contain 110 calories per bar. Ingredients: (Milk chocolate Dreamy Clusters) Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, lactose, milkfat, soy lecithin, vanillin – an artificial flavor), rice flour, polydextrose, maltitol, vegetable glycerin, wheat flour, nonfat milk, butter, and less than 2% of the following: Cocoa processed with alkali, cream, milk protein isolate, sugar, baking soda, yeast, barley malt extract, palm oil, carrageenan (vegetable stabilizer), soy lecithin, salt, erythritol, disodium pohosphate (emulsifier), caramel color, natural flavor. S.R.P.: $2.79 — Crystal Lindell

Farts Candy

Leaf Brands, Newport Beach, Calif. www.fartscandy.com (949) 424-1664

These flavorful bumpy, candy shell pieces with a chewy texture are available in fruity flavors and come in four different varieties – fruiti, sour, various single flavors and small farts. Ellia Kassoff, Leaf Brands ceo, says they decided on the name because kids love it. “You can’t help giggle and smile when you hear it,” she says. “To us, the candies look like little poofs.” Ingredients: Sugar, dextrose, malic acid, corn syrup, artificial flavors and colors, yellow 5, yellow 6, blue 1, red 3 and red 40. S.R.P.: (2.17-oz.) $0.99

Scottie Dogs Walkers Shortbread Inc., Hauppauge, N.Y. www.walkersus.com (800) 521-0141

Walkers Shortbread honors the Scottish Terrier, one of five breeds of Skye terriers originating in bread cookies. The company’s Scotland, with special Scottie Dog-shaped shortbread de from pure butter and allwhimsical dedication to this Scottish breed is made orings, colorings or additives. natural ingredients that contain no artificial flavorings, her (OUD) and are suitable Walkers Shortbread Scottie Dogs are certified Kosher here. for vegetarians – and Scottie dog owners everywhere. Ingredients: Wheat flour, butter, sugar, salt, contains: ains: milk, wheat & gluten. Not suitable for nut allergy sufferers. S.R.P.: (3.9-oz.) $3.99 www.retailconfectioner.com

August 2011 RETAIL CONFECTIONER RC5

New Products

Berries and Cherries Crunch American Bounty Foods, Hawthorne, Calif. www.americanbounty.com (888) 808-8068

This snack may be most important for what it doesn’tt include. Berries and e, preservative-free, cholesterol-free Cherries Crunch is gluten-free, GMO-free, wheat-free, d, the tasty treat is fiber-enriched and dairy-free as well as vegan. As for what is included, lmond, cashews, almonds, and red cherries. and contains dried sweetened cranberries, pecans, almond, Ingredients: Dry roasted almonds, dry roasted cashews, evaporated d cane jjuice, i d dried i d sweetened d cranberries b i ((sugar, sunfl flower oil), dry roasted pecans, dry roasted pistachios, dried sweetened red cherries (sugar, sunflower oil), brown rice syrup, inulin (chicory roots fiber), sea salt. S.R.P.: (4.25 oz.) $2.99-$3.49

Caffeine-infused marshmallows Caffex, Park Ridge, N.J. www.caffex.com (201) 677-8565

Caffex has introduced new caffeinated marshmallows in three varieties. The Java Mallows provide the power-punch of a double espresso; the MoccaMallows create a chocolaty espresso experience with cocoa plus roasted cocoa nibs; and the CoffeeMallows feature the caffeine of a double cup of coffee. Ingredients: (CoffeeMallows) Sugar, water, coffee concentrate, K-gelatin, potato starch, egg white, caramel, cream extract, caffeine, vanilla, milk powder, cinnamon. S.R.P.: (Individual) $1.99; (3-pack) $5.99

Kernel Season’s Ready-to-Eat Popcorn Kernel Season’s, Elk Grove Village, Ill. www.nomorenakedpopcorn.com (866) 328-7672

Kernel Season’s introduced a new line of kosher-certified, ready-to-eat popcorn under the brand of the same name. Made with natural sunflower oil, real cheese and clarified butter, this line contains 13 g. of whole grains per serving. Consumers can pick from a range of flavors, such as Aged White Cheddar, Real Butter, Zesty Chipotle Nacho and Sweet’n Salty Kettle Corn options. Ingredients: (Aged White Cheddar) Popcorn, sunflower oil, cheddar cheese blend (cheddar cheese [milk, cheese cultures, salt, enzymes], whey protein concentrate, lactose, maltodextrin), salt, whey, yeast extract, citric acid, lactic acid, onion, butter, garlic. Contains: milk. S.R.P.: (5-oz. bag) $2.79-3.79

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

Industry TRENDS

Naturally delicious Natural and organic confectioners are focusing on delivering better taste, lower cost and broader appeal. By Crystal Lindell Associate Editor

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hen Dawn Van Hee started her self-explanatory online business NaturalCandyStore.Com in Oct. 2007, she was basing her business model on a handful of predictions. It was at the tail end of the low-carb p p off craze, which had turned a lot of people hat was ab bout to sweets, but she thought that about eved that to change. Van Hee also believed tention to o the people would start to pay attention nts quality and the origin of the ingredient ingredients in their food. “It seems to be coming true, what I was predicting,” she says now. “Since I first came up with the idea, we’ve had a lot of new

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brands come o on the market.” In fact, accordin ing to data from E Euromonitor Inte ternational, $177.5 m million worth of organic confectionery products were sold in 2010, compared to $172.8 million the year before, and $71.1 million five years prior in 2005. One of the main gr growth drivers for such products is increased consumer awareness. W Whether they’re worried about f food allergies, or avoiding high f fructose corn syrup, pesticides, a artifi cial colors or all of the above, there’s likely a candy out there to meet their needs.

Jessica Holten-Casper, spokeswoman for Sjaak’s Organic Chocolates, says awareness has been and will be the key growth driver for the market. “As people are becoming aware of the benefits of organic foods and the social ramifications, people are becoming more conscious consumers,” she explains. “It’s just a matter of people knowing about it, and when people know about it, they’re automatically going to make those choices.” There’s no doubt that the industry still faces a lot of challenges though. “It can’t just be better for you,” explains Melissa Burton, director and owner of Goody Good Stuff, which makes all-natural gummies. “It has to taste better; it has to be easy as well. That’s just human nature.”

Better Tasting One of the key hurdles for makers of natural and organic foods is convincing consumers that their products taste good. However, perceptions are changing. www.retailconfectioner.com

“We We have Whole Foods now, eople perceive natural and organic as so people upscale,” Van Hee says. It also helps that the process and the ingredients are improving. “Our goal is to provide only yummy tasting and fun candies, because what’s the point if it’s not fun and yummy?,” Van Hee explains. “It’s becoming easier for my job, purchasing. There’s more to choose from, the technology’s improving, the colors are getting better. Every minute it’s improving.” Deborah Schimberg is the company president of Glee Gum, an all-natural gum. She says consumers are usually surprised by how delicious her product is. “Sometime people expect ‘natural’ to be a step cousin,” she explains. “To be less good because it’s healthy, or healthier, and people often times are like, ‘Oh, it’s good!’” Bert Cohen, president and founder of TruSweet, which makes natural and organic gummies and jelly beans, says improved technology has led to bettertasting products. “The products have evolved,” he says.

Broad Appeal Even when manufacturers are able to create a delicious treat, they face the www.retailconfectioner.com

next hurdle of making one product that appeals to a full spectrum of consumers. Burton, who started her Goody Good stuff in 2009, knows this struggle firsthand. Her company makes all-natural gummies with a gelling agent derived from a lily pad, making them kosher and safe for vegetarians and vegans. But, by also using only fruit juice, plant extracts, and water they make them safe for pretty much anyone with a food allergy. The development process was anything but sweet though. “We could get one thing right, but then to add all the others things in it was tricky,” she says. “It was also challenging to source the right ingredients, and to make sure that they all came together in the right flavor combinations.” Their hard-work paid off though, and they now offer a product that’s ideal for any large-scale event, especially those involving children. “It’s a nightmare trying to give candy to children in school environments,” she says. “It was a bit of minefield, so I thought, wouldn’t it be wonderful if we could create something that everyone could have?” Cohen too has struggled with creating a candy that’s appealing to

b every subgroup of consumers. “It’s definitely a challenge, but it’s important too, because we’re not selling to the mass market, we’re selling to consumer niches,” he explains. “And the more consumer niches we can sell to with one product, the better the chance for success for that product.” And with Glee Gum, Schimberg said they have recently expanded their product line to include a sugar-free gum – a particular hurdle considering they do not use any aspartame. The sugar-free version uses xylitol, while their other gums rely on cane sugar and rice syrup. The gum also is made with a gum base of chicle, which comes from a tree in southern Mexico. So, aside from being all natural, it also appeals to the socially conscious consumers because it results in more income for the farmers who harvest it, chicleros. In addition, it gives communities a reason not to cut down the trees it comes from. “What we’re really trying to do is make a chewing gum which is healthier and is also, from an environmental point of view, as responsible as we can make it,” she says.

Price Point Even great tasting products with broad appeal won’t sell well though if they aren’t priced right, and here natural and organic confectioners also struggle. “I think our margin ends up being much lower than some other people in the industry,” says Schimberg, who’s Glee Gum August 2011 RETAIL CONFECTIONER RC9

Industry Trends

retails for $1 so it can still target impulse buyers. “Gum is a product that people chew a lot of, and they use a lot of, and so price point is important.” One thing that has helped candy makers thus far is selling in premium stores, where consumers expect to pay more. But the latest trend for retailers has been creating organic and natural food sections right in the mass market stores. Jacques Holten, owner of Sjaak’s Organic Chocolates, admits that the prices have a significant effect, but points to factors such as shorter shelf-life, and ingredient sourcing as the reasons they probably won’t come down anytime soon. “If we would be at the same price point as the conventional chocolate, the sales would skyrocket,” he says. Van Hee says the higher prices are at least part of the reason that many mass market manufacturers have yet to dive

into the market, but that leaves plenty of space for smaller companies. “The price point isn’t right for mass market yet, and so the smaller players are willing to go after the market that there is,” she explains. “And I also feel the smaller players tend to come at it from more of a passion for it, and really believe in it and it’s not like they’re just trying to jump on the bandwagon… so that’s why I think we’re seeing what we’re seeing and who we’re seeing be successful.” Schimberg can attest to the fact that at least she herself is in the market for those reasons. “I think we feel good about our product and our customers do, and that’s what business is all about,” she says. It’s that attitude that will help companies committed to all-natural and organic products succeed despite the hurdles.

A chiclero farms chicle, used in allnatural Glee Gum. Photo provided by Glee Gum.

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Guest COLUMN

Education: The Key to Success

2011

By Kelly Brinkmann RCI Executive Director

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s in any industry or endeavor, education is key to your success. The same is true in the field of chocolate and confections. The amazing thing about education is that it never stops. We have members in our organization who have been in the candy business since they were born, yet they are always learning. They understand that as technology and automation bring about change — and as their customers change — they need to understand these changes and adapt accordingly. So how does someone who has been in this industry for so many years go about continuing education?

See every moment as a learning opportunity A quote attributed to Harry Truman says, “It’s what you learn after you know it all that counts.” Many times, those who have been in any particular industry for a length of time begin to feel like they know all there is to know. Those who know the most know that there is always more to be learned. If you are attending an industry event, walk in ready to soak in some great ideas. Don’t think that you can’t learn from those just entering into the industry. Oftentimes a fresh perspective will allow you to see something in a completely different light.

Enable employees to learn By sending your employees to a conference or educational seminar, you’re www.retailconfectioner.com

Upcoming RCI Event Dates:

not only giving them the gift of education, but you are also expanding your company’s knowledge base. Make the most of your investment by hosting a ‘Lunch and Learn’ meeting for your full staff upon their return. Allow the employees that attended the event an opportunity to share what they learned and what they believe would be great ideas to implement within your company. Provide enough time for a question-and-answer session so that those who did not attend can glean information from the attendees. You can also expand this idea by hosting a brainstorming staff session where no idea is too crazy and allow employees to share ideas they have seen or heard, which could possibly be introduced into your company. Some of the best ideas come from brainstorming sessions such as these.

Share your knowledge It has been said, “When one teaches, two learn” (Robert Half). I’m sure you’ve heard from a teacher before that their students oftentimes teach them just as much as they are being taught. Share your knowledge with others and you’ll be surprised what you will learn in return. Organizations and associations such as RCI are constantly looking for experts in the confectionery industry to share their knowledge through writing articles, teaching educational sessions at an event, or even teaching from your own desk

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

2012

RCI Spring Regional Institute, Jacksonville & St. Augustine, Fla., April 17-20, at the Omni Jacksonville Hotel. 92nd Annual Convention & Industry Expo, San Francisco, June 11-15, 2012; reconnect in Hawaii June 17-20, 2012. Up-to-date event information can always be found on our website at retailconfectioners.org.

through a webinar on the computer. Take the initiative and reach out – let those in charge of education know you would like to be a presenter or write an article for an organization or association to share with their membership. Leave your legacy by contributing to the industry. One of the great things about the confectionery industry is that it provides ample learning opportunities through avenues such as webinars, articles, and events. At Retail Confectioners International, we are committed to providing our members with quality educational opportunities. Visit www.retailconfectioners.org to stay apprised of RCI events and learning opportunities. Best of luck to you as you continue to make education the key to your success. August 2011 RETAIL CONFECTIONER RC11

Retailer ProÀle

In with the

OLD & the NEW The Vermont Country store is founded on old-fashioned values, but has progressed by embracing the latest technology. By Crystal Lindell

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he Vermont Country Store takes the word “nostalgic,” and puts it on steroids. Its original location in Weston opened in 1946, and even then it looked old-fashioned, explains Cabot Orton, one of the owners. Not much has changed. “When our grandfather opened the original store... he bought the content — all the fixtures and counters and lighting — from his grandfather’s country store, up in northern Vermont, that ran in the late 19th century,” he explains. “And true to form, when you walk in the store

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today... it feels like stepping into the late 19th century or early 20th century. It’s truly like stepping into the past.” The second location opened its doors in Rockingham in 1963, and it too resembles a rural general store. Together, the two locations make up the largest tourist attraction in the state of Vermont, with more than a million visitors each year. It’s isn’t just the atmosphere that’s old-fashioned though — the product selection more than lives up to the hype. Offerings range from Quick Clacks (an old-fashioned toy that allows you to clack balls together) to twin bell wind-up

alarm clocks, garter belts and Chivers Hartley Gooseberry Jam. “We’re known famously as the purveyors of the practical and hard-tofind,” Orton says. “We’re the place people come to when they’re looking for an old product, or brand that they can’t find anywhere else. The thing you hear again and again when you come into one of our stores is a customer saying, ‘I can’t believe they’ve got this!’” He adds that it connects people with simpler times. “It gives people happy memories to be connected to things they experienced www.retailconfectioner.com

in their childhood, or in their younger years,” he explains. “During times of uncertainty, that has a really powerful meaning to people.” Of course, it’s the candy that’s the real draw. Trying to find a Slo Poke, some Black Jack Gum, or some Chuckles candies? Or maybe you’re just in the mood for some Bonomo Turkish Taffee, but don’t know where to turn. The Vermont Country Store is your new best friend. “People are so excited to come across nostalgic candy... that they remember as a kid,” Orton says. “It’s central to the experience for so many people. Customers will come in from all over the country who have visited as children — people who are now in their 50s or 60s — and they’ll have their children or grandchildren with them, and they’ll come in and just be overjoyed that it looks so much like it did when they were children and they’ll point to their kids and grandkids, [and say] ‘This is just how it looked,’ and ‘Look over here.’ And they’ll spend a few hours with their kids going through and loading up bags of candy.” Or maybe you have some change in your pocket and you’re looking to spend your pennies on candy. For this too, The Vermont Country Store is ideal. “We’re famous for our very expansive and eclectic assortment of penny candy, and always have been” Orton explains. “When kids come in, their eyes get really big and we have an honor system, so they

grab a paper bag and they go around and they count pieces — everything is priced by the piece — and they fill a bag or several bags and then they have to add everything “We spent years in contact with a fellow up on their own and go over the clerk and whose family had made Bonomo Turkish tell the clerk what they have.” Taffee, which had disappeared from the Most of the confections, which sell from market,” Orton says. “And he had spent a few pennies each to $1.50 a piece, are years trying to bring the product back and faithfully displayed in antique glass jars. get it made faithfully to the authentic ver“We used to have everything in glass sion that people remembered, so when he cases, but it’s less accessible that way,” was able to bring that back successfully, we Orton explains. “So, it may look nostalgic, but it actually doesn’t serve the customer very well. So we have hundreds of jars and barrels and buckets overflowing with penny candy [and] part of the charm is the size of the assortment. It’s a treasure hunt.” In fact, the company employs a full-time candy merchant, Tish Anagnos, who travels the world finding and developing heritage candies. “It’s a great deal of work, The Vermont Country Store and it takes a real talent, a real nose for something that will Headquarters: 5650 Main Street, Manchester appeal broadly to people,” Center, Vt. says Orton. “And it also takes a Founders: Vrest and Mildred Ellen Orton real passion.” Current leadership: Lyman Orton and sons Some of the products are Cabot, Gardner, and Eliot simply the result of Anagnos Store locations and square feet: Weston, Vt. tracking them down, but others 10,000 sq.-ft.; Rockingham, Vt., 7,600 sq. ft. have required her to find people Tag line: Purveyors of the Practical and Hardto recreate the confection. to-Find

At a Glance

Website: www.VermontCountryStore.com

Top: The Vermont Country Store is family owned by (from left): Lyman Orton, Gardner Orton, Eliot Orton with son Leo Orton, and Cabot Orton. Left: The Weston, Vt. store location is meant to resemble an old-fashioned general store. Right: Aside from a large nostalgic candy section, The Vermont Country Store sells a extensive array of items. All photos courtesy of The Vermont Country Store.

www.retailconfectioner.com

August 2011 RETAIL CONFECTIONER RC13

Retailer ProÀle

immediately offered it to our customers and they were wildly excited.” Orton says one of the problems they have to overcome for confections is the complexity of the candy-making process. “Every individual candy, no matter how simple it seems, typically involves special machinery or processes,” he explains. “And it’s not an easily scale-able business, [like] the other forms of manufacturing might be. So, if you’re in the shampoo business, you could make 20 different kinds of shampoo, from similar machinery. That’s not the case with candy... And part of the art of bringing back nostalgic candies is finding and effectively using old processes and machinery.“ Meanwhile, some of the penny candies are the work of small or familyowned confectioneries. Orton says that helps them offer unusual treats, such as chocolate-covered blueberries and chocolate-covered potato chips. The store also has created its own snack product, Orton Brothers Cookie Buttons, which they distribute to other retailers, such as

supermarkets. They come in a range of flavors, including: Purely Maple, Chocolaty Chocolate, Spicy Cinnamon, Snappy Ginger, Zesty Lemon, Peanut Butter and Double Vanilla. “We’re growing that business quite rapidly,” Orton explains. “It’s one of our best selling products, and this fall, we’re offering the cookie button in chocolate.” Despite the flood of nostalgic appeal, the company has embraced technology. Their sleek website — www.vermontcountrystore.com — allows customers to order many of their products online. In fact, most of their business stems from the website. “The web is essential to doing business in the modern world, so we’re always working to improve products online, and the way we suggest products when they come to us online,” Orton explains. Those who’d rather stay away from a computer though can take comfort in the store’s catalogues, which also allows customers to order products from afar. The owners have talked about opening another physical store as well — they get a lot of requests to open a location in Texas — but they have some concerns about the possibility. “We would never want to remove the magic of the stores we have,” Orton explains. “We wouldn’t necessarily want to go building stores all over the country. We want to keep it special and unique.” As long as they continue to offer the past in the present though, there’s no doubt that The Vermont Country Store will retain its magic.

The Vermont Country Store has two retail locations, but sells most of their products online, where candy holds its own on the sleek website. The company features a wide variety of nostalgic treats.

RC14 RETAIL CONFECTIONER August 2011

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in Review Put a ‘spring’ in your step Valentine’s Day and Easter treats were the focus of ECRM’s Spring and Summer Confectionery EfÀcient Program Planning Session June 12-14 at the Sheraton Hotel in Atlanta. Below is a look at some of the new products that were discussed at the event, as well as a chart of the leading scanned items. For more information, visit www.ecrm.marketgate.com. Lamb Pops

That’s Bull

Scripture Candy, Birmingham, Ala., www.scripturecandy.com, candy.com, (888) 317-7333 These lambshaped lollipopss are made with hard candy and come in a variety of flavors, s, including: grape, lemon and cherry. The company also offers a crossshaped pop that comes in lemon, cherry grape and blueberry. S.R.P.: $150-$1.99

Midlon Foods Inc., Montreal, Canada, (514) 343-4463 Midlon Foods has created its latest animal that appears to poop out delicious treats — a bull. That’s Bull is black, with white spots and white horns, and it poops out the candy when you press on the top of the animal. For refills, the company recommends jelly beans. The Bull joins the the Penguin Candy Pooper, the Reindeer Candy Pooper, and the Porky Pooper, among others, in the line. S.R.P.: $2.99

ICEE Squeeze and Spray candies KoKo’s Confectionery Novelty, Cockeysville, Md. www.kokos.com, (800) 638-6000 The ICEE Squeeze and Spray candies feature the signature flavors of an ICEE in unique candy platforms. The spray treat offers a quick spritz of the flavors, while the squeeze treat is a fun way to enjoy the ICEE experience in a new way. S.R.P. (Squeeze and Spray): $0.99-$1.29

RC16 RETAIL CONFECTIONER August 2011

Fudge Cubes Original Gourmet, Salem, N.H., www.ogfc.net, (603) 894-1200 Original Gourmet’s newest treat is sweet and creamy gourmet fudge. Each batch is made with the finest ingredients and the richest of flavors, the company asserts, which include: chocolate, chocolate walnut, peanut butter, chocolate mint and strawberry cheesecake swirl. S.R.P.: $0.99

Necco Valen Valentine’s Candy Buttons Button Necco, Revere, Mass Mass., www.necco.com This classic can candy features three flavors on a stri strip and Necco has introduced a new Valentine’s Day version for the holiday it became famous for with its Conversation Hearts. S.R.P.: $1.19

www.retailconfectioner.com

in Review Top items scanned by buyers at the event:

Chocolate Jelly Beans Ferrara Pan, Forest Park, Ill., www.ferrarapan.com, (800) 323-1768 1768 These chocolate-covered jelly beans feature a pectin center, which creates a smooth texture that’s not as chewy as a typical jelly bean. They come in milk chocolate and strawberry, milk chocolate and raspberry, dark chocolate and tangerine and dark chocolate and cherry. S.R.P: $3

Skittles original Àlled Sk

1 plastic hearts

Wrigley Sales Co.

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Judson-Atkinson son Candies, Inc.

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Chocolate printer in the works

Caught on the Web

A UK university is leading a project to create a printer that would require users to go to the store for more chocolate anytime they ran out of ‘ink.’ The University of Exeter is working with Brunel University and software developer Delcam Find the latest in new to create a 3D printer – which products, promotions, uses a technology whereby commercials, games a three-dimensional object and other interactive is created by building up resources on these clever successive layers of material – URLs, and check out that would make chocolates, the next issue of Retail the university says. Confectioner for more The technology already is websites worth visiting. used to produce plastic and metal products, but this is the Àrst time the principles have been applied to chocolate. “What makes this technology Photos provided by special is that users will be able David Martin, EPSRC. to design and make their own products,” says lead researcher Dr. Liang Hao, with the University research can be applied to create new www.googoo.com of Exeter’s College of Engineering, manufacturing and retail ideas,” says Mathematics and Physical Sciences. “In EPSRC Chief Executive Professor Dave the long term it could be developed to Delpy. “By combining developments help consumers custom-design many in engineering with the commercial products from different materials, but potential of the digital economy we we’ve started with chocolate as it is can see a glimpse into the future of new readily available, low cost and nonmarkets – creating new jobs and, in this hazardous…From reproducing the shape case, sweet business opportunities.” of a child’s favorite toy to a friend’s face, For more information, please visit www.wonka.com the possibilities are endless and only www.exeter.ac.uk/. limited by our creativity.” The research has presented a number of challenges because (Latest 52 weeks ending June 12, 2011) chocolate is not an easy material to work with. It requires tempering, a Brands Dollar Sales Dollar Sales Dollar Share Unit Sales (in millions) % Chg. Vs. Yr. Ago of Type (in millions) heating and cooling process, which had Chg. Vs. Yr Ago to be integrated with the correct Áow 1. Jolly Rancher $58.3 -3.24 18.12 33.1 rates for the 3D printing process. 2. Werther’s Original $40.7 8.27 12.65 19.9 Researchers overcame these difÀcul3. Lifesavers $32.1 -0.41 9.97 26.1 ties with the development of new tem4. Tootsie Roll Pops $26.4 -2.62 8.22 33 perature and heating control systems. A 5. Charms Blow Pop $23.2 -18.96 7.23 48.4 consumer-friendly interface to design the Total, including brands not shown: $321.5 1.06 100 308.5 chocolate objects is also in development. Total US FDMxC (Supermarkets, Drugstores, Gas/C-Stores and Mass Market retailers excluding Wal-Mart). In “This is an imaginative application addition to excluding Wal-Mart, the FDMxC data also does not include sales at Club Stores or Liquor Stores. of two developing technologies and Source: SymphonyIRI Group, a Chicago-based market research Àrm. a good example of how creative

Top 5 Hard Sugar / Packaged and Roll Candies

RC18 RETAIL CONFECTIONER August 2011

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Leaders in I N N O VA T I O N

Empowering

innovation

“Creative thinking is not a talent, it is a skill that can be learnt. It empowers people by adding strength to their natural abilities, which improves teamwork, productivity and, where appropriate, profits.” EDWARD DE BONO, MODERN-DAY AUTHOR, PHYSICIAN, INVENTOR AND CONSULTANT

C

andy Industry’s ninth annual Leaders in Innovation section showcases suppliers who are stimulating thought processes, developing product concepts, engineering efÀciencies, introducing new processing lines and establishing new market segments to keep confectionery categories vibrant. In their own words, executives from equipment and logistics companies offer their insights on how they view the innovation process and how it’s so critical now — more than ever — during this post-recessionary period.

Weber Logistics: Delivering value through innovation Weber Logistics was founded more than 86 years ago to provide all types of manufacturers with the most innovative distribution solutions. Today, it is our mission and passion to be the dominant provider of innovative logistics services solving the most complicated supply chain challenges within the confectionery, consumer packaged goods and retail industries. Our slogan is Delivering Value Through Innovation, which means saving our customers time and money everyday! In line with this mission, we saw an opportunity to bring further innovation to confectionery logistics several years ago. As a result, we expanded and improved 24 CANDY INDUSTRY August 2011

our distribution capabilities in the Western United States. This lead to a substantial increase in freight volumes with such top named confectionery customers as The Hershey Co., Nestle, Tootsie Roll Industries, Ghirardelli, and Cadbury Adams, to name a few. We did this by offering the latest in temperature- and humidity-controlled warehousing and transportation to benefit our strong confectionery customer base. We also bolstered our trucking inventory with the latest chill freight vans and trailers featuring Thermo King Whisper reefer units. We never stop thinking of ways to make your business better. Our unique distribution solutions are backed by the best customer service team and the latest technology. We

know you require constant visibility to your inventory and we are specialists at retail shipping compliance, which has created greater demand for electronic integration, inventory tracking and a concise understanding of order delivery requirements. It’s our job to help our customers expedite the decision-making process using the latest WMS and TMS solutions to provide you with the ability to allocate inventory within minutes instead of hours or days. And to take your business to the next level, we are honored to have our new president and ceo onboard. Harry Drajpuch is a visionary leader who truly understands what our customers need in terms of quality levels, technology, operations and customer service. Harry’s www.candyindustry.com

ability to take a vision and implement it at every level of the organization, has made him a success. Harry joins Weber with more than 30 years of 3PL experience, most recently with a major provider where he doubled revenues and expanded the company’s geographic territory throughout the United States. We know that the only way to remain dominate as a confectionery logistics provider is through non-stop innovation. It’s our promise and our commitment to our customers to do just that.

Marc Levin, senior M vice president, client solutions, Weber Logistics

Aasted: New era a after the merger Since merging under the name Aasted, which involved melding AastedMikroverk and A.E. Nielsen Maskinfabrik — two worldwide market leaders with their production lines for the chocolate and baking industries — the company has amplified its level of innovation. The newly formed group, which also includes Aasted DFT, a subsidiary that sells large bakery oven lines for industrial production, operates out of one site in Farum, Denmark. “This merger places us in an even better position to serve our customers by supplying complete processing lines as well as individual machinery and equipment,” says Mads Hedstrøm, chief sales officer – sentiments echoed by Allan Aasted, the group’s ceo. “The three product programs complement each other perfectly,” he adds. “Today our customers expect us to be the supplier of all equipment needed for their projects. By combining the strengths of Aasted-Mikroverk, Aasted DFT and A.E. Nielsen, we feel sure that we will be able to serve our customers even better.” As a result, Aasted now is able to supply complete chocolate and bakery solutions as well as individual machinery and www.candyindustry.com

equipment within a very broad portfolio for the global market. We will convince the market that Aasted maintains its position as a worldclass supplier of chocolate moulding lines, tempering machines, enrobers, cooling tunnels, chocolate and confectionery depositors and extruders, bakery lines, bakery depositors and extruders, bakery ovens and auxiliary equipment, and are proud to introduce latest innovations of Aasted. They include: • The SuperNova Energy tempering machine that saves at least 50% in total energy consumption compared to traditional machines. • Various new SF chocolate depositors • New sanitary design of Nielsen cooling tunnels • Nielsen enrobing lines with the impressive belt width of 2,600 mm • A brand new compact extruder concept • Improved parts and service initiatives at Aasted, which strengthens the after-sale of spare parts, line rebuilds and service options, such as process review, re-engineering, consultancy, installation, commissioning, as well as training in processing and product development. Aasted looks to transfer synergies gained from the merger toward customer partnerships, using innovation and insight to address the ever-demanding challenges nd present in the bakery and confectionery business.

Mads Hedstrøm, chief sales ofÀcer, Aasted

Hosokawa Bepex: Powering the world of sweets Using the theme, “Powering the world of sweets,” Hosokawa Bepex presents its full range of competency from start to finish. The company is well known for its technologies for the confectionery,

bakery as well as other food and non-food industries. With our Ter Braak, Bepex-Hutt and Kreuter brands we offer our customers more than 60 years of expertise in the entire process chain. For already 15 years now, these three brands have been together under the roof of the Hosokawa Group. With the opening of our new Technology Center in 2010, we are the only manufacturer who is able to demonstrate the whole process from raw material dosing to a finished product in one room. Moreover, with more than 2,500 square meters available, the center has space for a full range of machine, product and technology testing. Thus, we have a dedicated area for factory acceptance tests as well as production development. As one can imagine, an R&D area of that size requires quite some manpower. The fact that we have more equipment and processes in our technology center than is typical in this industry underlines our focus on customer service, research and development. Furthermore, we strengthened our technical sales and service team to better serve our customers worldwide. With our latest innovation, the START LINE, which debuted at interpack this year, we clearly address the current customer demand for a flexible compact process line, engineered with a hygienic g machine design. Thomas Matosek, regional director of sales Hosokawa Bepex Be GmbH

Caotech – Helping our Cao cust customers When we think about ‘innovation’, we think about improving the products of our customers. As we are in constant contact with our clients, we are receiving feedback about their daily production challenges. If we can improve their products in quality and August 2011 CANDY INDUSTRY 25

Leaders in Innovation

taste, producing more efficiently, we are benefiting mutually. For example, recently we developed a more energy efficient conching process. This machine can be placed behind the Caotech continuous chocolate production installations or other ball mill lines. In some cases it can replace traditional conching and save considerably on energy costs. This Continuous Wet Conche has been developed for the continuous high-speed conching of chocolate and chocolaterelated masses. The whole process takes place under a high vacuum, which makes it highly efficient. The combination is designed to perform vaporization of volatile acids and moisture of the mass continuously. It results in a lower viscosity, yield value and moisture content. As a result, the shelf life is increased and saving of cocoa butter can be up to 2% because of lower viscosity/yield value. Given the success of the Continuous Wet Conche, we launched at interpack 2011 a new laboratory CWC 5 conching unit, which can be used in combination with our well-known laboratory ball mill refiner, the CAO B5. In more and more cases, we thoroughly investigate, together with our customers, their existing grinding lines with the goal of saving energy. Many times energy costs can be reduced with minimal investment cost and a payback period of around one year. In many instances, significant reductions in spare part costs in cocoa grinding can be achieved. Furthermore, we’ve seen that our customers want to conduct trials before deciding to purchase equipment. We recently invested in a new, expanded laboratory with a production machine to conduct trials on a larger scale. In two of our major markets we have a laboratory ball mill refiner “travelling around’’ to conduct trials at our customers. The machine can be rented to let customers conduct their own tests. The tests can also be done with help of our process engineers. We notice that many companies see this as an excellent tool for product innovations. We are a major player in grinding processing equipment for the chocolate 26 CANDY INDUSTRY August 2011

and cocoa industry. We realize that we can hold and increase this position only by having fast response times, being flexible, reliable and innovative. We work on these factors every day. Jah Hammink, managing director Caotech

This innovation meets the demands of small and mid-sized confectioners looking to shift from manual to automatic coating, but doing so within reasonable space and cost constraints. It also addresses the needs of larger manufacturers’ research and development departments. Not surprisingly, this feature was primarily developed for our own laboratory in order to save space and make sugar as well as chocolate tests in the same machine. Truly, innovation really lies everywhere.

Dumoulin: Innovation ovation that’s in-house and in effect Innovation has always been a trademark at Dumoulin, a force that has lead this small bakery machinery business founded in the 1930’s to become a market leader in the automatic coating technology. For example, the first perforated drum coater or the first chocolate coating and varnishing unit —all developed at Dumoulin — represented key milestones in the company’s development as well as in the history of panning. Whether it is about the use of new ingredients, development of new candies, or improvement of machine design, operation and capacity, we at Dumoulin are all focused on one goal: anticipating customers’ expectations. We have again proved it with the most flexible coating machine one can imagine, a unique and revolutionary piece of equipment that confectioners have always dreamt of. As candymakers know, it is possible to produce sugar-coated goods in a solid pan, but this takes enormous time. On the other hand, a perforated pan does not enable the coating of chocolate. Having an efficient system to produce both types of coated goods sounded a bit like “Mission Impossible.” Dumoulin, however, managed to pull it off. Our 250-kg batch sugar/sugar-free coating machine can now be equipped with a chocolate coating and varnishing spray arm that — together with drum blinding plates — offers the same process time and quality as a dedicated machine.

Francois Adele, general g manager Dumoulin

Hebenstreit: Sharing ideas, experience, expertise As a world leader in the innovation of new wafer concepts, Hebenstreit is constantly developing its machines in association with its worldwide customer base. These innovations are made to not only improve the performance and the capacity of Hebenstreit equipment, but to develop new products for an everexpanding market. The world is constantly looking for new and unique products where the wafer forms a crispy base. Hollow wafers are ideal for carrying a range of fillings such as creams, pralines, jams and caramels, while flat wafers can be used to carry granular fillings to create healthy low fat snacks. Hebenstreit equipment is currently used for the production of most types of flat and hollow wafers, moulded wafers, cream-filled wafers, caramel wafers, crisp/ rye and communion bread. Our range of equipment starts with small capacity compact lines and extends to high capacity super size lines for large-scale production. In addition to the wafer baking line, Hebenstreit also supplies complete systems for the preparation of the wafer batter, including raw material handling www.candyindustry.com

systems and cream preparation lines with rework systems. All Hebenstreit wafer baking machines are supplied with the very strong and robust baking plate carrier that ensures that wafers are baked within a very precise tolerance. The proven technology of using a baking plate carrier in combination with the baking plate has been upgraded. Using newly designed adjustment features, the evenness of the wafer sheets can be maintained over many years of production. This is of great importance when wafers are being processed into moulded products where the accuracy of the wafers leads to a very efficient usage of chocolate. With the ever increasing cost of gas and to meet the stringent environmental standards required from all modern manufacturers, Hebenstreit has continued to develop their machines to reduce gas consumption and lower CO production. The reduction of up to 25% in gas consumption helps wafer producers maintain profit levels, while the reduction of CO helps customers meet demanding environmental standards. In cooperation with some of our major customers, Hebenstreit has been undertaking a program of implementing the TPM philosophy to their production lines. TPM involves a complete reassessment of the operation and maintenance of a wafer production line from the view point of the operator and the maintenance engineer. This has led to a number of minor but very significant improvements to the line to simplify operation, cleaning and maintenance. For example, windows have been installed in areas that need to be monitored from newly introduced central monitoring stations; gauges and controls are clearly color marked; central lubrication has been added where appropriate; and great care has been taken to make all surfaces easy to clean by removing obstructions and eliminating trap points. The merging of the German-based Hebenstreit GmbH (Frankfurt) and Hebenstreit-Rapido GmbH (Dresden) has now been completed and work is continuing to improve the assembly www.candyindustry.com

facilities in the Frankfurt site while the Dresden site is enjoying a significant investment in new state-of-the-art machining centres. This re-organization — along with experience that dates back more than 110 years — has created a company that is even stronger than before. Our customers will benefit from a quicker response to their needs, higher efficiency and improved support from project o conception through to implementation and after sales support. Christian A. Werner, general sales director, Hebenstreit

Haas-Mondomix: Solutions driven Haas-Mondomix B.V., a 3A-certified business unit of the privately owned Haas Group, whose brands include Franz Haas Waffel- und Keksanlagen Industrie and Haas-Mondomix, is the world-wide market leader in the field of continuous aerationrelated processing equipment and turnkey solutions. The equipment is applicable for the bakery, confectionery and dairy industries and used by customers in more than 55 countries worldwide. The company’s track record remains unparalleled because of its well-known reliability and quality, its problem-solving capabilities and flexibility. The company is proud to introduce Wim van den Bosch as its new general manager. He has a proven record in international business and reflects the company’s slogan: “We do not just sell machines, we sell total solutions.” Van den Bosch’s philosophy of customer involvement and integration reflects the strength of HaasMondomix. “Together, with our customers, we are aiming to produce high quality products,” he says. The company has the knowledge and the experience in providing total solutions. In order to achieve that goal, the company will provide continuous assistance in every

aspect, be it in installations, testing, service and more. One of the newest Haas-Mondomix products recently presented is the new Portal Depositor. This “base unit” of a depositing system enables companies to produce at high speeds — up to 300 rows per minute can be achieved — depending on the product. The company’s next innovation was to create a pressurized spot depositor (PSD) portf portfolio, including a hygienic model, as well as one for center-filled products. With this portfolio Haas-Mondomix enables manufacturers to customize p products the way clients want them. F Furthermore, these pressurized spot d depositors are designed to fit in a 2- or 33-axes motion machine, which also ca be used as stationery equipment. can Inc Including these three components, this sys system features a changeable and flexible program, which allows easy changeouts of depositing tools. Suitable for depositing all types of aerated chocolate creams, batters and marshmallows, it combines undreamt possibilities with the well-known HaasMondomix stamp of quality. Together with Houdijk Holland, HaasMondomix also delivers a new HMH Capper- and Cream system. The two companies have formed a joint venture to design, manufacture, market and sell fullwidth creamers worldwide. By integrating the two technologies (base cake handling and cre cream preparation) the Ho Houdijk/Haas-Mondomix joi venture offers the joint be available know-how best in this technology.

Wim van den Bosch, general manager, Haas-Mondomix B.V.

Hänsel Processing: Innovative, reliable and economical During interpack 2011 we have introduced to our customers not only the “Sweet Competence” they’re familiar with, but also new energy recovery systems August 2011 CANDY INDUSTRY 27

Leaders in Innovation

and highly efficient and economical production lines. As it stands, continuous lines for high capacity and automation already have a long history at Hänsel Processing. Today’s challenge focuses on delivering even more economical production while maintaining the highest product quality levels. Energy costs and raw material prices continue to rise and it is difficult for our customers to pass these costs down to the consumer. There are traditional methods to reduce water usage in a recipe in order to save on evaporation energy (steam). Typically, the sugar needs to be dissolved using a higher temperature level under backpressure, which has an impact on the quality of the product. The Sucroliner shown at interpack, which offers 4,000 kg/h capacity and the ability to produce four ropes simultaneously, was equipped with an energy recovery system. During the cooking process, the evaporation energy used is recovered and then used to prewarm the slurry and other functions. About 600 kW/h can be recovered in such a line while the candy mass retains its known high quality! Economical production means for us reduction of material losses and loss of time too. The new RFID system at our Strada candy die forming line provides our customer a quick changeover for different product shapes, without manual adjustments of the rope sizer, batch roller and forming machine. The RFID chip transfers all the product specific information to the PLC , which enables all adjustments of the rollers, speed and positions to be done automatically. This reduces rework and provides a shorter startup and changeover time. We have a continued commitment to meet the new challenges in the market by expanding our R&D programs, and to meet our customer’s needs for innovative new products. The partnership with Proform provides more possibilities for complete line improvements, especially for soft products such as chewy candy, toffee and more. In our extensive pilot plant “Candy Lab,” which has 420 sq. meters (4,520 sq. ft.) of floor space; it is a virtual playground for our R&D department. Here we test new processes, equipment and solutions, 28 CANDY INDUSTRY August 2011

often partnering with our customers in joint development work. The laboratory batch cooker was developed here for cooking under overpressure, which enables our customers to produce caramel-type products with higher caramelization or for dissolving under overpressure without evaporation of water. KPH continues to be well-known for its reliable processing machinery involving hard and soft candies, fondants, jellies, toffees, nougat- and cereal bars and a large number of specialty products such as “Birds Milk,” Torrone and other items. Innovations abound with our range of processing machines, such as the seamless chain die-forming machine with the Strada forming line; hard candy production for the pharmaceutical industry on the Sucroliner, fondant creation on the HFD III beater or the JellyStar jelly cooker, which is in its third generation of development.

Frank Temme, managing director, Hänsel Processing

Sollich: Innovation that’s ongoing Sollich is the market leader for supplying chocolate enrobers (Enromat), tempering machines (Turbotemper Top) and cooling tunnels (Thermo-Flow). Its leadership continues a broad range of product forming lines, i.e. the Conbar lines for bar forming, the Sollformat lines for pralines and the Sollcofill lines for filling of biscuits and sandwiches. As the market leader, Sollich doesn’t build machines for the purpose of running a machine; rather it builds them to produce a finished product. And this is why innovation at Sollich is not about solving a problem by adding or changing a component. Instead, innovation means starting at the end with the finished product of our customers and then evaluating the process steps and necessary components to design the equipment that’s tailor-made to meet customers requirements.

In this manner, the innovation that we incorporate in the equipment is based on our solid and proven know-how, fused with the flexible, innovative solution that we can offer. As a result, Sollich is allocating a tremendous amount of resources and effort into our R&D Center and laboratory to continuously optimize our equipment. This commitment stems from Sollich refusing to settle for the status quo; we are continuously searching to optimize, improve and trailblaze, developing and finetuning innovative ideas to provide our clients with the highest value. This was also proven at the interpack 2011 when Sollich demonstrated its penchant for being the most innovative company supplying confectionery machines. The very successful Turbotemper Top family was extended by smaller machines for capacities of 100 or 200 kg/h with or without aeration. The “Teach in” function in combinattion with the Tempergraph as w well as the Flex-Temper showed th the high degree of innovation with w which we are addressing customer de demands of the customers, namely, ease of operation, easy cleaning, flex exible and fast product changes. The Reworktemper RWT allows customers to manage the traceability of their raw materials. The complete new Mini-program with the new Minitemper MT and the Minicoater MC 320/420 shows how Sollich offers production lines featuring the highest technology level to small- and medium-sized companies. New technologies for forming as well as the depositing of newly developed products were also on display at interpack for the Conbar lines, Sollformat and Sollcofill lines. Besides featuring numerous processengineering developments, Sollich machinery complies with hygiene, cleaning and energy req requirements of international cu customers worldwide.

Ralf Schäffer, executive director Sollich KG

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Royal Duyvis Wiener B.V.: It’s been a very exciting year! In September 2010, Duyvis Wiener acquired F.B. Lehmann GmbH. Founded in 1834, this German company produces machines for cleaning, winnowing, roasting, sterilizing, alkalizing and grinding cocoa, as well as equipment for the production of chocolate, including ball mills and five-roll refiners. F.B. Lehmann perfectly complements Duyvis Wiener’s current innovations and product range. This joining of forces means we have added more than 175 years experience in the production of cocoa and chocolate equipment. The start of November 2010 saw the celebration of our 125th anniversary, and what a great success it was! The factory and the offices were transformed into a real party place. There were clowns, living statues, musicians, photographers and Willy Wonka – but there was still enough space for about 2,000 visitors.

The highlight of 2011 was when Her Majesty Queen Beatrix of the Netherlands granted Duyvis Wiener B.V. the right to use the designation ‘Royal’. The official presentation was made on April 6, 2011, by the Queen’s Commissioner for North Holland, Johan Remkes, and the Mayor of Zaanstad, Geke Faber. In the speech it was announced that “Duyvis Wiener are receiving this designation because they are leaders in their field as an innovative, technical, service-focused partner and because they have an excellent reputation and a great sense of commitment to society and the environment.” Interpack is the best place to present innovations. At this edition of interpack, the now Royal Duyvis Wiener presented a variety of innovations: Lehmann nibs and beans roasting, Wiener grinding and Duyvis pressing and powder technologies. We also presented innovations for the production of chocolate on the Lehmann five-roll refiner as well as the latest all-

in-one Wiener chocolate technology. Interpack was a great success and we had a great number of visitors. And last but not least, for the third year in a row Royal Duyvis Wiener was voted one of the Netherlands’ Best Managed Companies. So we can look back on a great year, and the combination of Duyvis (Est. 1885), Wiener (Est. 1899) and F.B. Lehmann (Est. 1834) means innovations in the engineering, manufacturing and installation of production machinery for the cocoa and chocolate industry have no limits!

Mirjam van Dijk, managing director, Royal Duyvis Wiener B.V.

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August 2011 CANDY INDUSTRY 29

Ingredient

TECH NOLOGY

Spoonful of beneÀts makes the candy go down Confectioners look to give consumers another reason – well-being – to purchase their favorite treats.

I

t’s been two years since the National Confectioners Association released the results of its Industry Trend Report, a forward-looking survey of 40 confectionery experts who shared their views on what to expect during the next five years. Nearly nine out of 10 (88%) of those industry observers believed that the next “big” trend would involve healthier confectionery options, sweets delivering health benefits and using “better-foryou” ingredients. Nearly halfway into that five-year span, it’s clear that healthier confections are making an impact on the marketplace. Euromonitor, the London-based research group, estimates that functional confections, as segregated into three subcategories — medicated, fortified/ functional gum and fortified/functional chocolate — accounted for $11 billion in sales last year, posting a 3% gain from the previous year. Projections for the future hover around a 3-4% annual growth rate. Within the United States, Euromonitor estimates the market size of functional confectionery to comprise $5.25 billion. Within the past three years, functional confectionery sales in the United States showed a steady growth of 3% every year. Fortitech’s Chief Scientific Officer Ram Chaudhari believes that the functional confectionery market will definitely continue to grow worldwide. Nevertheless, he notes growth rates will differ dramatically in different regions of the world. “Education about fortification will play a major role where the sector grows 30 CANDY INDUSTRY August 2011

fastest,” he says. “As more and more research is done on the benefits of fortification, I think people worldwide will begin to understand better what they should and should not be eating. Functional confections are a very specialized sector of the functional foods industry and should probably still be viewed for most as just a sweet treat for consumers with some added nutrition inside.” Globally, the United States and Europe definitely have the most potential in the fortified confections market, he asserts. Japan, France and Italy have Photo courtesy of ADM. a very small functional confections market – with many consumers there still classifying it Clearly, multinationals and midsized as a tiny niche market. Some of the more manufacturers have earmarked mature markets for functional confections research and development funds on fall within parts of Western Europe and the this segment, as evidenced by a broad United Kingdom. In these areas, sugarrange of product launches, from Kraft’s free chewing gum with added nutrients is Trident Vitality trio — Vigorate, Rejuve very popular with marketing campaigns and Awaken, which use traditional specifically focusing on and promoting ingredients such as citrus, strawberry, oral care. In general, the global confections mint, white tea, peppermint and ginseng market should continue to grow as there is to deliver specific benefits — to Barry new research showing the health benefits Callebaut’s probiotic chocolate. of new, functional food ingredients. There Still, there’s a bit of debate about is also much more product development the size and extent of the functional research being conducted in the area of confectionery marketplace. acceptability with respect to taste, texture One drawback within the functional and mouth feel. confections segment involves definition. www.candyindustry.com

Ingredient Technology

Thus, better-for-you confections tend to have less “bad,” i.e., fat, sugar, artificial flavors and ingredients, while “goodfor-you” confections deliver specific benefits, be it weight loss, improved circulation, vitamins C, D, digestive enzymes, and the like. Moreover, confectionery products are excellent vehicles for fortification particularly because of taste, says Chaudhari. “Confections can easily cover up offtaste notes because of the added flavors and/or diversity of flavors you can get in a candy bar or confectionery product,” he explains. “It’s much easier to overcome the fortification taste hurdles with a gummy bear or chocolate bar than it is in water, for example. “Dark chocolate, of course, has been grabbing the headlines due to its antioxidant content and the impact it can have on heart health,” Chaudhari continues. “However, we are seeing an uptick in interest in gum and mint

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fortification by visitors to the Fortitech website. The health conditions they are interested in targeting have ranged from weight loss and satiety to energy, immunity, oral health and stress reduction.”

New product lines A recent examination of Mintel’s Global New Products Database (GNPD) reveals a broad range of better-for-you and good-for-you launches. Solar’s Big Bang

Photo courtesy of National Starch Food Innovation/Corn Products International.

August 2011 CANDY INDUSTRY 31

Ingredient Technology

Energy Gum, for example, not only fights tooth decay, plaque and bad breath, but thanks to a “patented combination of calcium and B12 helps energize the body’s immune system, fights free radicals and contributes to other numerous other health benefits.” Chocolate, in particular, is playing a larger role in functional confections. With an expected growth rate of 26% within the U.S. market, functional chocolate (chocolate with functional benefits such as added fiber) can definitely be regarded as a trend that is here to stay, says Joseph O’Neill, Beneo’s executive v.p. of sales & marketing. “For the past two years, there have been many U.S. product launches claiming added fiber/ rich in fiber ingredients, as well as strong growth in Europe, indicating the increasing interest in chocolate

with added benefits,” he points out. “Furthermore, as food intolerances (allergies) become more and more of an issue for the general population, lactose-free chocolate continues to expand. Also sugar/fat reduced/ free chocolate is an increasing area,” O’Neill adds. Kati Ledbetter, a product development scientist for ADM, affirms that chocolate-based products and confections are being used as vehicles for delivery of functional additives. Xan Confections provides a great example of taking chocolate to another level by offering a range of Coco “helpers.” Thus, consumers can find chocolates that help with PMS and pregnancy, promote well-being, heart health and cognitive functions. At the most recent Institute of Food Technologists (IFT) show, several ingredient suppliers

Premixes containing speciÀc vitamins and nutrients enable companies to deliver a broad range of beneÀts in confections. Photo courtesy of Fortitech.

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demonstrated how confections can be used to deliver better- and good-for-you benefits. Corn Products International (CPI) and National Starch Food Innovation served up nutrition-enhanced chews, no-gelatin fruit gummies and sugar-free mints. The lemon-lime chew, according to the recently merged companies, “adds support for cognitive functions, heart health and visual acuity” with NuMega omega-3 DHA. The fruit-flavored gummies featured the company’s Perfectagel potato starch and Purimume, a highly pure prebiotic galactooligosaccharides that supports immune system strength and overall well-being. The sugar-free spearmint-flavored mint features Ersyta, a coprocessed erythirol sweetener. As Rick Francolino, technical service – sweetener solutions for CPI, says,” Good health and nutrition are at the forefront of consumers’ minds. They are striving to limit or eliminate their sugar intake, seeking sweetener alternatives (perceived as healthier), and moving away from artificial sweeteners such as saccharin, aspartame and the like. “Even though confections are not an exception when it comes to better-for-you categories, there seems to be more ambiguity around them, as most consumers are drawn to sugar confectionery products when looking for an indulgent sweet treat.”

Sweet dreams are made of this!

Innovation thrives There are many other innovative concepts that could have a huge impact on confections. One of the more creative takes involves a perfumed sugar-free candy in Europe developed as part of Beneo’s R&D efforts to assist candy manufacturers in using healthy, alternative and innovative food ingredients. Beneo teamed up with Alpi to produce Deo candy, which contains the sugar replacer isomalt and the natural antioxidant geraniol, which leaves the body through its pores. The candy releases a subtle rose fragrance through the skin that can be smelled after approximately one hour and lasts about 5 hours after consumption of each candy. Fortitech’s Chaudhuri also emphasizes that vitamins and minerals including vitamins A, C, iron and zinc can be included in a premix formulation for a product such as a lollipop that targets immunity. “If you wanted to enhance energy and metabolism, I would recommend adding B1, B2, B6, B12, folic acid and pantothenic acid to the premix,” he says. Stress relief is another opportunity, Fortitech’s chief scientific officer sees for confectioners. “Fortifying a gum or mint with nutrients such as GABA (Gamma Amino Butyric Acid) as well as passionflower and green tea extract can help reduce stress and promote relaxation,” he says. “GABA seems to be gaining in popularity recently.” Known as the brain’s calming agent, it can induce relaxation because it serves as a neurotransmitter that suppresses nerve cell activity in areas of the brain that are associated with anxiety. But regardless of how many healthy ingredients a manufacturer may want to include in their confectionery www.candyindustry.com

August 2011 CANDY INDUSTRY 33

product, taste will always determine repeat purchase and the success of the product, Chaudhuri stresses. “If it doesn’t taste good, no one is going to buy it,” he says.

Bright future ahead Nevertheless, the future for functional confections remains bright. As Chaudhuri points out, there are several factors that contribute to this optimism: The “baby boomer” generation, which is looking for “fun” and “youthful” indulgences – like candy; more and more informal eating habits; market segmentation by age, gender and ethnic group; a greater focus on global brands and marketing concepts dealing with confections; increased launches of children’s products, exotic colors; and greater emphasis on more exciting, bold flavors. Francolino echoes those sentiments. Moreover, an aging population provides several key areas for product development. “A potential focus area for the aging population could be functional candies addressing benefits related to bone, digestive, immune and glycemic health, as these are ranked the highest among the benefits consumers associate with healthy eating,” he says. “Good health and nutrition are at the forefront of consumers’ minds.”

The most recent trend involving confections with real fruit and vegetable extracts have made a connection with consumers interested in health and wellness, he explains. It’s as if these consumers are thinking, “If I’m going to eat candy, it may as well have some redeeming characteristics.” insert ADM’s Ledbetter also sees an uptick in better-for-you confections. As she points out, “Better-for-you can encompass a variety of aspects, from reducing sugars or total calories, to adding a specific nutrient, such as fiber. In addition, we expect the use of functional ingredients to expand beyond their sole purpose. For instance, fiber will not just be used to add dietary fiber. It will also be used for the overall benefits it adds to a finished product, such as reduced calories and sugar content.” Goodness never tasted so sweet.

Photo courtesy of Beneo.

Ingredient Technology

Hope to See you 7ITXIQFIV The Philadelphia National Candy, Gift & Gourmet Show®, is America’s largest show dedicated to the retail confectioner. Join us September 11-13 for three inspiring days of new products and ideas. You’ll get a good taste of the latest innovations and trends in the gourmet confectionery industry. No admission is charged to the trade. For more information, a seminar schedule and to register online, visit us at www.phillycandyshow.com or call 8 8 8 . C A N D Y 8 9 (1-800-226-3989)

You won’t want to miss the Chocolate Dessert Contest!

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34 CANDY INDUSTRY August 2011

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International SUPPLIER SPOTLIGHT

Production boosts output, Áexibility for Ricola

S

ince 1940, Ricola has been synonymous with Swiss quality. The company’s trademark Ricola Original Herb Candies have been blended from13 pure and organic herbs using the same recipe for nearly 70 years. The company, based in Laufen, Switzerland, has always strived to integrate the highest quality with the latest processing technology. When Ricola was looking to update the production line for its candies in Original and Lemon Balm varieties, the company sought not only higher output but increased flexibility as well. At the same time, Ricola was looking for a production line that would be easy to clean and maintain. When it came to selecting a partner to provide the technology and machinery for the new production line, the company turned to a familiar partner: Bosch Confectionery. Building on 35 years of collaboration, Ricola’s senior management turned to this long-time supplier for a fully integrated solution. With five weeks after commissioning, the new continuous cooking line was

installed and operational, complementing the previous six Bosch continuous cooking line in operation at Ricola’s facility. Fast and Áexible In order to process different products, such as candy containing sugar and sugar-free varieties, on the same line, Ricola sought a flexible and adaptable system. To provide the needed flexibility while minimizing changeover times, Bosch engineered a customized line that would speed up production as well as accommodate greater product variety. The heart of the line revolves around a new mixing pot, which allows for recipes and ingredients to be adapted freely and spontaneously, and boasts significantly better flexibility than inline mixing system. In addition, the tailored layout means that the line can easily be adapted to handle two sugar ropes consisting of different colors and aromas simultaneously. Along with a greater variety of production options, the new line also provides unparalleled control and ease of operation

for Ricola. Fitted with automatic start-up and shut-down (ASU), the line can i quickly shut down in case of a fault or error. The automated cleaning, along with an easily accessible stainless steel design, significantly reduces cleaning and changeover times. With an average output of 12-19 kilograms of candy per minute, the new production line has allowed Ricola to increase production while maintaining a premium quality level. As Thomas Fringeli, plant manager at Ricola, summed it up: “With its flexibility, the new line allows us to produce all of our current recipes quickly and effectively. Added to this, it offers us the option to handle two separate recipes simultaneously or introduce the production of filled candy. For further information, visit www.boschpackaging.com.

The new continuous cooking line in Ricola’s Laufen, Switzerland plant features a Bosch BKK continuous cooker, a BTK cooling belt, and a BPK 0240 high-speed forming line, which is capable of handling candy rope at a speed of 240 meters per minute.

35 CANDY INDUSTRY August 2011

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

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AUCTION

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

Thursday, August 25th, 2011 Hartville Chocolate Company Hartville, Ohio 44632 • (near Akron-Canton airport) Consisting of Chocolate, Bakery & Packaging Equipment.

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

• • • • • • • • • • • •

On site: Scotty Do Boy candy wrapper • Cello twist wrapper Savage caramel cutter • Coin stamping machine Double chocolate tank • Chocolate Concepts Hilliard enrobing line measuring pump 2 Hilliard little dippers • Large chocolate fountain 3 & 4 inch double wall stainless • 24 inch woody stringer steel chocolate pipes • Bakery & packaging equip. Candy cases • Measuring depositing pump Friend and WC Smith candy for liquids including chocolate extruder and honey Cream plow mixer • Sollich tempering tank Groen Kettles • Klockner flow wrap automatic Conveyors feeder Hobart mixer ...and much more!

Some equipment offsite may be seen by email. Offers considered for offsite equipment, seen by appointment only. Langen automatic cartoner, Rose Forgrove candy wrapper, 3-M corner labeler, Campbell Paxal circle, 10 lane pouch packager, Schneider box set up machine.

WANTED TO BUY

5% buyers premium will apply. All Equipment Subject to Prior Sale.

WE BUY CANDY, FOOD & BEVERAGE

Bid in person or online: proxibid.com or register online at: kaufmanauctions.com Curt Yoder: 330.852.4111 | [email protected]

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f: 330-877-1100 | e: [email protected]

INGREDIENTS Organic & Kosher • Rice Syrups • Rice Syrup Solids • High Maltose Rice Syrup • Rice Oil • Maltodextrins • Soluble Rice Fibre • Rice Protein Concentrate

Non-GM Conventional Kosher • High Fructose Rice Syrup 42 • Rice Sorbitol Syrups • Rice Maltitol Syrup

Nationwide pick up since 1993 Phone: (314) 919.5045 www.habib-ADM.com Email: [email protected]

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

CI1110Wham.indd 1

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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

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

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AD INDEX Aasted Chocolate and Bakery Solutions . . . . . . . . . . . . 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.aasted.eu ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com AM Todd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.amtodd.com Blommer Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.blommer.com Caotech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.caotech.com Dumoulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.dumoulin.fr Duyvis Wiener . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 . . . . . . . . . . . . . . . . . . . . . . . . . . .www.duyviswiener.nl ECRM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC16 . . . . . . . . . . . . . . . . . . . . www.ecrm.marketgate.com Grower Direct Nut Company . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . . . . . . . . . . . . . . . . . . . .www.grower-direct.com Haas – Mondomix. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.mondomix.nl Hebenstreit GMBH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 . . . . . . . . . . . . . . . . . . . . . . . . . . . www.hebenstreit.de Hosokawa Bepex GmbH . . . . . . . . . . . . . . . . . . . . . . . . . 33 . . . . . . . . . . . . . . . . . . . . . . www.bepexhosowas.com Klockner Hansel Processing . . . . . . . . . . . . . . . . . . . . . . 11 . . . . . . . . . . . . . . . . . . . www.kloeckner-Haensel.com Ladco/MacIntyre Chocolate System. . . . . . . . . . . . . . . 13 . . . . . . . . . . . . . . . . . . . . . . . . . .www.macintyre.co.uk Peter’s Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 . . . . . . . . . . . . . . . . . . . . . www.peterschocolate.com Petzholdt Heidenauer. . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 . . . . . . . . . . . . . . . . . . www.petzholdt-heidenauer.de Roadtex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.roadtex.com Sollich North America . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.sollich.com Union Confectionery Machinery Company . . . . . . . . . 32 . . . . . . . . . . . . . . . . . . . . . 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) POSTAL AND EMAIL LIST RENTAL For postal and email list information, please contact Kevin Collopy at 800-223-2194 x684 or e-mail him at [email protected]; or contact Michael Costantino at 800-409-4443 x748 or e-mail him at [email protected]

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

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

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

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

38 CANDY INDUSTRY August 2011

www.candyindustry.com

Cocoa Processing Roasting

Excelling in innovation Servicing the world

With F.B. Lehmann’s experience in the cocoa and chocolate industry, the Royal Duyvis Wiener Group now has over 200 years of in-house expertise in process innovations, machine construction and maintenance services. Royal Duyvis Wiener is renowned worldwide for its dedicated development teams and its cutting-edge innovation. Together they form a solid foundation for a very impressive level of service.

Continuous bean and nib roaster

A Royal Duyvis Wiener Company

Royal Duyvis Wiener B.V. P.O. Box 10, 1540 AA Koog a/d Zaan, The Netherlands, T. +31 75 6 126 126, F. +31 75 6 158 377, [email protected], www.duyviswiener.com, www.fblehmann.com U.S. Representative KOCO, INC. Phoenix, MD, U.S.A. +1 (410) 329-9500 [email protected], www.koco-usa.com

CANDY WRAPPER Chocolate alchemy With a background in chemistry, Godiva’s executive chef chocolatier understands both the science and art of integrating chocolate with other ingredients.

A

native Belgian, Chef Thierry Muret studied chemistry before discovering the lure of chocolate in 1984 when he and his sister moved to the United States and opened Le Caraque, a chocolate shop in Chicago. Prior to opening the shop, Muret studied the art of chocolate, pastries and confections through an apprenticeship with Master Gossens in Antwerp, Belgium, to become more acquainted with his new business venture. In 1989, Muret was noticed by Godiva for his Belgian-rich chocolates with “a twist” and he left the family business to join the company’s research and development team. Since then, he has been an integral part of the development team for all products produced by Godiva Chocolatier. Chef Muret’s background in chemistry and science has proven to be an incredible asset, enabling him to truly understand the inner workings of different ingredients and the complexity of chocolate when developing new recipes for Godiva. Truffles, classics, fudge, caramel nouveau, croquant and bark are just a few of his successes that have delighted the world’s chocolate lovers over his honored career. Most recently, as Godiva’s executive chef chocolatier, Muret led the creation and launch of the innovative Ice Cream Parlor Truffles Collection — Godiva chocolate truffles inspired by favorite ice cream flavors such as Mint Chocolate Chip and Pistachio — as well as the wildly successful Bakery Dessert Truffles Collection and the new-to-launch Ultimate Dessert Truffles Collection. 40 CANDY INDUSTRY August 2011

During his spare time, Muret enjoys spending time with his family, hiking and biking on local nature trails. Muret’s acute awareness of his surroundings and attention to detail, which are both assets to his chocolate career, comes from his 15 years of martial arts competition. What did you think you would be when you grew up? A scientist. Name one of your favorite movies. “Schindler’s List,” “The Silence of the Lambs,” and “The Shawshank Redemption.” Describe your perfect dream vacation. Mountain biking the Grand Canyon. What book are you currently reading? “Artscience: Creativity in the PostGoogle Generation” by David Edwards. Aside from a family member, whom would you most want to be stranded with on a deserted island? Wilson. [The volleyball Chuck Nolan befriends in the movie”Cast Away.”] What is your pet peeve? Pointless conversation. I’d give anything to meet: Mohandas Karamchand Gandhi. The best piece of advice I’ve received: With unfailing kindness, your life always presents what you need to learn.

Godiva Executive Chef Chocolatier Thierry Muret integrates art with science in developing new products for the company.

Whether you stay home or work in a office or whatever, the next teacher is going to pop right up. What excites you most about your job? The endless learning. www.candyindustry.com

www.hebenstreit.de

EXCELLENT ENGINEERING FOR DELICIOUS RESULTS. There is a simple recipe for intelligent solutions: creativity, teamwork and a high degree of specialisation. That’s why we believe in getting involved in your planned project at an early stage in order to support you with our comprehensive knowledge – worldwide. With excellent engineering and turnkey production plants made in Germany: from Hebenstreit – for tasty results.

PRODUCT DEVELOPMENT Confectioners have come to rely on ADM Cocoa for consistency and quality. But what really sets us apart are the added extras you can’t get anywhere else. Like product development. Come to us with an idea, we’ll help you transform it into a high-performance product your customers will crave. To find out more about how ADM’s technical expertise can give you an advantage, visit us at adm.com/ambrosia.

ADM. Chocolate…and so much more.

For customers around the world, ADM draws on its resources—its people, products, and market perspective—to help them meet today’s consumer demands and envision tomorrow’s needs. © 2011 Archer Daniels Midland Company

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