Candy Industry September 2011

cuƫng-edge

chocolatiers

Try

inside! Sugar-free and toothfriendly Calorie-reduced

Prebiotic, fibre enriched Improved shelf life

SERVICES ADDED VALUE search • Consumer re lopment de & concept ve health claims • Expertise on pport • Regulatory su

Optimised taste and mouthfeel

BENEO develops pioneering food ingredients that optimise taste, texture and nutritional benefits: • Inulin and oligofructose

• ISOMALT and Palatinose™

• Rice derivatives

• Vital wheat gluten

In addition, BENEO offers the relevant support to realise your ideas, to innovate and access new markets.

BENEO · [email protected] · www.beneo.com

Contents

Kristine Collins

Bernard Pacyniak

September 2011

Crystal Lindell

Volume 176, Number 9

14

COVER STORY

Kristine Collins

Publisher 847 224 8944 collinsk@bnpmedia com EDITORIAL Editor-In-Chief 847 405 4004 pacyniakb@bnpmedia com Associate Editor 847 405 4050 lindellc@bnpmedia com ADVERTISING North American Sales 847 224 8944 collinsk@bnpmedia com

Sharon Ward

North American Inside Sales Manager 847 405 4017 wards@bnpmedia com

14 CUTTING-EDGE CHOCOLATIERS They may not be making chocolate from bean to bar, but these chocolatiers are as passionate about delivering consumers an authentic artisanal experience.

Dee WakeÀeld

European Sales Manager + 44 207 792 3344 (London) Fax + 44 207 792 3331 mphbulaun@hotmail com

Diana Rotman

ClassiÀed Sales Manager 847 405 4116 rotmand@bnpmedia com

21 SHOW PREVIEW: PACK EXPO VEGAS The largest and most comprehensive packaging and processing trade show experience in North America will have more than 1,600 exhibitors occupying in excess of 600,000 net sq. ft.

Jill L DeVries

Corporate Reprint Manager 248 244 1726 devriesj@bnpmedia com

Steve Pintarelli

Group Publisher pintarellis@bnpmedia com

SPECIAL REPORT

D E PA R T M E N T S

Je Jennifer Allen

Sarah Zagacki Sa

CI 27

PRODUCTION Advertising/Production Manager 818 224 8035 x2214 allenj@bnpmedia com Art Director BNP CORPORATE DIRECTORS

OPENING SHOTS

John R Schrei Jo

Publishing

8

Rita M Foumia Rit

Corporate Strategy

Artisans, analysts & adjustments

Editor Bernie Pacyniak muses about artisanal chocolatiers atiers and Kraft Foods’ recent decision to create a global snacks powerhouse.

NEWS & ANALYSIS

10

Kraft Foods to split businesses into two — snack and grocery.

Plus: Mars commits to long-term cocoa sustainability initiatives

Marketing

Vincent M Miconi Vi

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

INGREDIENT TECHNOLOGY

24

Ariane Claire Ar

Coatings

Kevin Collopy

Increased consumer interest in health and well-being has prompted coating suppliers to offer a broader range of healthier options.

Michael Costantino

PROCESSING TECHNOLOGY

26

Pumping up productivity

With the installation of a new positive displacement pump, Morris National reduced downtime and maintained inclusion size.

SUPPLIER SPOTLIGHT

28

Weber Logistics

CI 29

Supply chain partnership delivers beneÀts to all parties.

Christopher Wilson

POSTAL AND EMAIL LIST RENTAL Sr Account Manager 800 223 2194 x 684 kevin collopy@infogroup com Sr Account Manager 800 223 2194 x 748 michael costantino@infogroup com BNP CUSTOM MEDIA GROUP Christopher Wilson 248 244 8264 wilsonc@bnpmedia com

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

31

Ladco Group

CANDY WRAPPER

34

Surf and turf

Having once dipped chocolates as a part-time employee, Harbor Sweets’ owner and ceo now captains the same confectionery shop.

4 CANDY INDUSTRY September 2011

Printed in USA

www.candyindustry.com

Contents

Better start, better finish! Start Line

ALSO IN

THIS ISSUE ... RC2

Sweet Talk

RC4

New Products

When it comes to comparing chocolate and politics, Associate Editor Crystal Lindell Ànds that chocolate wins in a landslide.

Anne Taintor chocolates, MPower Energy Tabs, Red Velvet Cupcake Bites, Cholula Hot Sauce Beef Jerky, Kashi TLC Peanutty Dark Chocolate-layered Granola and more are among this month’s featured introductions.

RC8

Industry Trends: Premium Products

Consumers are still looking to treat themselves, particularly when it comes to anteing up just a wee bit more for a special chocolate or confection.

RC10

Powering the world of sweets

Cover Story: Go Candy Go!

The Illini Union Bookstore offers more than just textbooks and T-shirts, they also have an assortment of specialty candies featuring University of Illinois logos.

RC14

ECRM Preview

RC15

Bits & Pieces RC 5

Dosing, weighing, mixing, cooking, aerating Extruding, forming, cutting, depositing Tempering, enrobing, cooling Discover the new Start Line, PackExpo, Las Vegas, Nevada, USA, September 26-28, 2011 – Booth S-7210

www.bepexhosokawa.com [email protected]

RC 11

See us at

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

Opening SHOTS

Artisans, analysts & adjustments By Bernie Pacyniak

I

t can be a wacky and wonderful world, particularly if you’re in the confectionery business. Take our September issue, which features artisanal chocolatiers, news about Kraft’s decision to split its businesses and an overview on premium products. In one swoop, readers are transported from ultra premium to mainstream to a combination of both. During this journey, which is enveloped in chocolate, one truly understands the ever-growing impact and appeal of Montezuma’s magical elixir. Let me focus first on our cover story, which zeroes in on five artisanal chocolatiers. Before I write another word, however, I’d like to acknowledge the fact that there were many, many more artisanal chocolatiers we considered and wanted to feature. However, as I mention in our introduction, we were able to profile only a smattering of individuals, constrained by space, time and response limitations. I’m confident that in time, we’ll be able to include many more deserving artisanal chocolatiers in future write-ups. But just a word on those we’re featuring this month; all of them are passionate and persevering about their craft. As this piece points out, there have been more than a few casualties amongst artisanal chocolatiers during the most recent recession and painfully slow recovery. Those who have survived have had to adjust to the realities of the marketplace, adjusting their product range by creating new items as well as discovering new clients to replace old ones. 8 CANDY INDUSTRY September 2011

What doesn’t change, however, is their commitment to quality. In fact, as readers will discover, the level of quality continues to ratchet up as consumers become more and more sophisticated. The most encouraging aspect of researching this piece is that all of the chocolatiers featured were optimistic about the future growth of the artisanal chocolatier sector. Editor Bernie Pacyniak bids summer adieu with A healthy artisanal the Dolomites as a backdrop. sector bodes well for the industry and for mainstream confectionery companies portunities for growth as consumer demand and confectioners. Like an aperitif, it for snacks increases around the world.” stimulates the senses to enjoy the eventual Here, too, we see a major main repast. multinational adjusting to the realities Nevertheless, passion and of the marketplace. So I give credit to perseverance aren’t relegated to artisanal Rosenfeld for not worrying about what chocolatiers. Consider Kraft Foods’ analysts will say and write (at least not decision to slice up its operations into two officially) and simply executing a sound distinct units — snacks and grocery. Quite strategic plan. a turnaround given Irene Rosenfeld’s And that brings us to our industry determination and grit to acquire Cadbury analysis on premium products, which a mere 18 months ago as part of a plan to as we all know, involves a broad range, create a larger Kraft Foods. everything from ultra to mainstream. Isn’t Noting that the Cadbury acquisition confectionery wonderful and democratic, “changed the face and footprint of our enabling everyone to sample fine sweets company,” Rosenfeld indicated that at every price range? the next significant step would be to Given the headlines these days, reinvigorate Kraft’s “power brands” by everything from financial instability building a global snacks powerhouse. to firestorms around the world, thank As a result, her apparent about-face heaven we have chocolate. Apologies to stems from capitalizing on “tremendous opMaurice Chevalier on that last quip. www.candyindustry.com

News

& A N A LY S I S

Kraft Foods to separate snacks, groceries businesses

O

n August 4, in the course of releasing its second quarter financials, Northfield, Ill.based Kraft Foods revealed that it will create two separate business units — global snacks with estimated sales of $32 billion and North American groceries with estimated revenues of $16 billion — by the end of 2012. “We have built two strong, but distinct, portfolios,” Irene Rosenfeld, Kraft’s chairperson and ceo, told analysts and media attending the press conference. “Our strategic actions have put us in a position to create two great companies, each with the leadership, resources and strong market positions to realize their full potential.” She went on to explain that the next phase of the company’s development recognized the distinct priorities within Kraft’s portfolio. “The global snacks business has tremendous opportunities for growth as consumer demand for snacks increases around the world,” Rosenfeld said. “The North American grocery business has a remarkable set of iconic brands, industryleading margins, and the clear ability to generate significant cash flow.” The move comes just 18 months after Kraft Foods acquired Cadbury, making it the world’s largest snacking company. That acquisition, Rosenfeld said, “changed the face and footprint of the company.” At the time of the Cadbury takeover, she had extolled the benefits of size as well as the advantages of integrating the British confectionery chocolate and gum giant into Kraft’s organization. This most recent 10 CANDY INDUSTRY September 2011

move touts the prospects of building “a global snacks powerhouse” and exploiting “global platforms, local scale advantages and whitespace opportunities.” Rosenfeld cited three key reasons for separating the businesses. First, each business would focus on its distinct strategic priorities, with financial targets that best fit its own markets and unique opportunities. Second, both groups would be able to allocate resources and deploy capital as befitted their needs. And third, investors would be able to value the two companies based on their particular operational and financial characteristics and thus invest accordingly. According to Kraft, the global snacks unit will consist of the current Kraft Foods Europe and Developing Markets units as well as the North American snacks and confectionery businesses. Approximately 75% of revenues would be from global snack sales, with about 42% coming from developing markets, including a diversified presence in numerous highly attractive emerging markets The business would have a strong presence in the fast-growing and highmargin instant consumption channel, Rosenfeld said. Key brands within the snacks group include Oreo and LU biscuits, Cadbury and Milka chocolates and Trident gum. The portfolio also includes a non-snacks element, essentially Jacobs coffee, and Tang powdered beverages, which also have a strong growth and margin profile in developing markets and Europe. According to the Wall St. Journal, major

By separating the snack business from grocery, Irene Rosenfeld, chairman and ceo of Kraft Foods, looks to build a “global snacks powerhouse, one that would exploit “global platforms, local scale advantages and whitespace opportunities.”

shareholders, such as Bill Ackman, Nelson Peltz and Warren Buffet all gave their blessing to the breakup. Prior to Kraft’s acquisition of Cadbury, Buffet was quite vocal in opposing the deal. Second-quarter results revealed at the news conference accented the draw of snacks: chocolate was up nearly 9%; biscuits were up 7%. Only gum and candy faltered, delivering a disappointing 2% gain. According to a Chicago Business article, food analyst Christopher Grow speculated that Rosenfeld herself will lead the snacks group while Ton Vernon, president of Kraft’s North America unit, will head up the grocery component. 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. Please visit us www.haensel-processing.com in booth #S-7108

Sucroliner

Jelly Star

Unibatch Rotamat

Yo u r pa rtn e r for c on fe c t i o n er y p ro cessi n g so l u t i o n s

News & Analysis

Mars commits to long-term cocoa sustainability initiatives

M

ars Chocolate is launching comprehensive reach 250,000 farmers (150,000 in Cote d’Ivoire and 100,000 in cocoa sustainability initiatives to help cocoa Indonesia). farmers meet the growing need for cocoa. “If you look at the cocoa sector, there’s been a long history According to the company’s estimates, demand of good intentions,” Harner says. “Unfortunately, most of it has for cocoa has grown at a rate of 3% annually for the past been on a small scale.” As he points out, 5 to 6 million individual century. Projections for 2020 peg total demand at greater than farmers are producing cocoa on small acreages. 4.5 million metric tons. “It’s a supply side issue,” Harner continues. “The goal is to Unfortunately, cocoa yields have remained flat for some meet current and future processing needs in a way that’s also time now. Recent production stands at 3.5 million metric tons. good for the farmer and their communities.” Should cocoa production continue to lag while demand grows, By taking advantage of the learnings gleaned from years there will be a 1-million metric ton deficit shortfall in nine years. of research at its Center for Cocoa Science based in Brazil as To address this potential deficit, the company has pledged well as the completion of the cocoa genome sequencing and to invest “tens of millions” of dollars with a three-pronged annotating project (a cooperative effort between Mars, IBM and program that looks to affect 250,000 farmers in Africa and Asia. the USDA), Mars believes its has the tools to have a significant Stressing that the effort will operate under a “farmer’s first” impact in addressing scale and sustainability issues. principle, Andy Harner, Mars Chocolate’s global cocoa director, Moreover, given the initiative’s long-term focus, Harner says says the strategy will focus on increasing productivity through the program tackles another problem, next-generation farmers. technology transfer as well as taking advantage of the latest Noting that many young people have left the farms to go to innovations involving agricultural science. larger cities for what they view as more lucrative opportunities, “We know how to increase yield, we can triple the yield of enhancing farmer incomes and communities would go a long a crop through technology transfer,” he says. By educating way in promoting cocoa farming as a good career choice. farmers on best agricultural practices involving pruning and The Mars cocoa sustainability initiative also embraces grafting as well as making available hardier cocoa trees and certification as a means to transfer technology to boost farmer fertilizer, farmers can steadily bolster total output as well as income and preserve the environment. The company has improve their livelihoods. Recent farm rehabilitation efforts in pledged to use only 100% certified sustainable cocoa by 2020. Indonesia have seen farmer income jump to $3,500 in annual Current certification programs include the Rainforest Alliance profit from $700. and UTZ Certified “Good Inside.” Presently, certified cocoa Mars has committed to expanding its current number of purchases account for about 10% of all cocoa used by Mars. Cocoa Development Centers (CDC’s) from seven (two in Cote The company says it is “open to working with any certifying d’Ivoire and five in Indonesia) to 100 (75 in Cote d’Ivoire and 25 in organization” that meets its rigorous standards. Indonesia). The CDC’s form the hub in a “spoke and hub” method aimed at distributing higher quality, more disease-resistant trees for planting. The CDC hub will supply a network of Village Cocoa Centers (VCC), privately owned nurseries that distribute planting material to communities too Andy Harner, Mars Chocolate’s global cocoa distant from the CDC. director, presents a cocoa diploma and hat to a As a result, through cocoa school graduate in Sulawesi (Indonesia). this spoke and hub A visit to the farms (right) reveals the impact such programs make. method, Mars looks to 12 CANDY INDUSTRY September 2011

www.candyindustry.com

NEW, USED AND REBUILT CONFECTIONERY PROCESSING & PACKAGING MACHINERY

New TINSLEY Stainless Steel Cold Tables

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

Westal 300 x 205 One-Shot Depositor

New NATIONAL EQUIPMENT Stainless Steel Revolving Pans

48” Stainless Steel Pan with Ribs

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

Bepex Hutt DDP3/250-100 Triple Layer Extruder

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

Werner Lehara 16” Wire-Cut Extruder with Jacketed Rolls

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

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

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

Chicago 773.376.5400 O 773.376.0634 F [email protected]

Special Report

cuƫng-edge

F

chocolatiers

or many outside observers, the debut of chocolate’s renaissance in the United States began with the arrival of Scharffen Berger Chocolate Maker in 1997. But those steeped in chocolate within the industry recognize that premium chocolate has had its footholds on the American landscape well before then. Nevertheless, what propelled Scharffen Berger Chocolate Maker, and the countless other large and small chocolate companies that followed, was timing. First, there was a willingness by well-traveled and monied consumers to seek out tastes experienced abroad, namely richer, more Ànely conched and more Áavorful chocolates. Second, thanks to the interest in organic and all-natural offerings, younger consumers sought out more exotic and adventurous taste experiences. And third, the media buzz spurred by a growing number of respected medical research articles on the health beneÀts of dark chocolate accelerated exploration and acceptance by mainstream consumers.

14 CANDY INDUSTRY September 2011

The subsequent explosion of premium and artisanal chocolate beginning with the new millennium clearly opened the door for retailers to include premium/specialty/organic chocolates in the candy aisles. In doing so, the standard for chocolate was raised throughout America. Oversaturation of the mainstream premium chocolate segment soon led to a shakeout of participants, consumers determining what products and price points made sense to them. A subsequent thinning of players within the mainstream premium segment did crossover to the artisanal side. Luckily, the consolidation of artisanal chocolatiers was muted, with longestablished and emerging chocolatiers having the opportunity to capture the whim and fancy of a broad group of more knowledgeable consumers. Candy Industry, through this past decade, has written about and proÀ led many of the most elite artisanal chocolatiers in the United States, from Jacques Torres, Norman Love, Michael Recchiuti and Larry

Burdick to Fritz Knipschildt, Julian Rose (Moonstruck), Joseph Schmidt, the Birnn brothers and Katrina Markoff (Vosges Haut Chocolate), the list goes on. Last year in the September issue, the magazine took a closer look at the artisanal movement, focusing on bean-to-bar chocolatiers such as Alan McClure of Patric Chocolates, Art Pollard of Amano Chocolates, Kristen Hard of Cacao Atlanta, Scott Witherow of Olive and Sinclair Chocolates and Shawn Askinosie of Askinosie Chocolates. This year, we’ve focused more on chocolatiers, artisans using a variety of chocolate sources but who aren’t bean-to-bar chocolate makers. Unfortunately, we were able to proÀ le only a smattering of individuals, constrained by space, time and response limitations. As an annual feature, we’re optimistic that — in time — we’ll do justice to all the chocolatiers breaking new ground and expanding the horizons of both consumers and our industry. www.candyindustry.com

They may not be making chocolate from bean to bar, but these chocolatiers are passionate about delivering consumers an authentic artisanal experience. By Bernard Pacyniak

Compartes Chocolates Compartes has been a Los Angeles tradition for more than 60 years. Founded by Mrs. Comparte in 1950 on the principle of bringing European chocolate techniques, recipes and artistry to the United States, today Compartes continues to appeal to the most discerning chocoholics. Helmed by chocolate prodigy Jonathan Grahm, the company’s sophisticated chocolates are still made from scratch daily at its Los Angeles chocolate factory and storefront. Grahm, who took over his family’s chocolate shop at the young age of 15, had been inhaling and imbibing chocolate since he was three. At the time Grahm took charge, Compartes had already established a reputation for being a superlative chocolate shop, one rooted heavily in tradition. Its chocolate-dipped apricots have been a favorite amongst Brentwood society since the 50s, even supplying Winston Churchill and Marilyn Monroe. Nevertheless, the business was in dire need of some youthful flair. Inspired by his global trips to places such as Venezuela, Asia, Italy, France and other parts of Europe, Grahm began developing his own recipes at the Compartes chocolate factory. Mixing all-natural ingredients and exotic flavors together, Graham uses ganache as his canvas creating unique flavor profi les with the purpose of revealing chocolate’s many different notes. “With my taking over Compartes, I decided pretty much to keep the name www.candyindustry.com

and redo everything else from the ground up,” explains Grahm. “I changed all the ingredients to use extremely highquality ingredients, no preservatives, organics and locally sourced fruits. These changes made the chocolates much healthier by the quality of what goes in them. “We offer our stuffed fruits as well, which are a really interesting combination of fruits and nuts with no chocolate that taste amazing,” he adds. Jonathan Grahm of Compartes “They are a confecChocolates tion in itself with favors organic no added sugars components, or chocolate, so it’s locally sourced super healthy.” fruits and multidimensional In addition, Áavor proÀles, Grahm uses all such as raspberry organic ingrediand pink pepper. ents in producing the Compartes’ truffles and chocolate bars. He also uses various single-origin chocolates with high cacao percentages, depending upon the particular item. “The response to all of these changes has been amazing, people really value and appreciate the handmade confections and the quality,” he says. “Our business has actually not been hurt by the economy, which is amazing and I am so grateful and thankful for that.

In fact, it is continually growing year by year. I think in this day and age where people don’t want to spend on huge luxury purchases — gourmet chocolate serves as a little luxury that everyone can afford.” Grahm’s creativity has certainly captured the attention of Los Angeles’ most famous neighborhood, Hollywood.

September 2011 CANDY INDUSTRY 15

Special Report

From high profi le events such as the Golden Globes and Academy Awards to gatherings for Marcia Cross, including her wedding and Emmy parties, “chocolate boy” (a nick name Teri Hatcher gave him) has become the “chocolatier to the stars.” What’s Grahm’s secret? “I love blending different herbs, spices and exotic fruits together to create my truffles and chocolate bars,” he says. “I love flavor profi les that are multidimensional, meaning not just a plain raspberry truffle but with additional elements like raspberry and rose or raspberry and pink pepper. Once the person eating the chocolate gets all these other flavors mixed in, it adds to the experience of the chocolate.” Come this fall, Compartes will launch its products wholesale. As Grahm explains, “This is a very big step for my business, making everything fresh from scratch in our kitchens, it’s going to be really exciting and brings a whole new chapter to Compartes to stores nationwide and I am so excited about it!”

Chuao Chocolates Founded in 2002 by brothers Michael and Richard Antonorsi, master chef and ceo, respectively, Chuao Chocolatier has pioneered “fusion chocolate” through a blend of premium chocolate and fresh natural ingredients. The Venezuelan-born brothers, now San Diego residents, named the company Chuao Chocolatier after the legendary cacao-producing region of Chuao, located in central Venezuela. The Antonorsis’ decision was a reflection of their commitment to both high quality and their Venezuelan family heritage. Chocolate is part of their roots, as their ancestors once ran a small family farm that was an important part of the criollo cacao plantation industry. Initially, the company started with a single boutique in Encinitas, Calif. featuring a one-of-a-kind confectionery menu of chocolate bars, bonbons, truffles and hot chocolate. Their signature flavor was Spicy Maya, a modern twist on the Mayan’s ancient hot chocolate recipe made with pasilla chile and cayenne pepper. The Spicy Maya flavor has since been extended into a chocolate bar, the company’s ChocoPod product, rolled almonds and gelato. “Our mission is to arouse your senses with unusual, unexpected and delicious

chocolate experiences,” says Michael Antonorsi. “We are always looking for new experiences and new delicious surprises to do just that. I am currently on a trip to Europe and Africa right now, tasting my way through each city and being inspired by the sounds, the smells and the foods.” As Antonorsi notes, “We prefer to set trends rather than follow them. The Firecracker [a chipotle caramel fudge truffle with popping candy, a hint of salt, and dark chocolate] is a perfect example of that and I think that the Potato Chips in Chocolate bar create a very loyal following as well. Consumers love chocolate with spice or salt, so we like to play in that space, but are always adding our own twist.” Another example of the company’s exotic flavor combinations is its Pan Con Chocolate, a dark chocolate bonbon filled with roasted Panko bread crumbs and olive oil ganache with a touch of sea salt. Although the company now owns and operates, three chocolate cafes — the menu includes numerous hot chocolate beverages, pastries, gelatos and decadent seasonal creations— in San Diego county, Antonorsi points out that consumers don’t “feel as rich and generous as they once did and have become cautious…Even during hard economic times, people still want to indulge and reward themselves. “So, instead of going out for a lavish dinner, they may cook at home and treat themselves to gourmet chocolate for dessert,” he continues.” Many people ‘traded up’ from their old standby candy bar to something more decadent and now they are hooked. Once you experience fi ne chocolate, it’s hard to go back to the other stuff and so they continue to indulge. So, we are seeing sales slowly increase again as people fi nd more stability.”

Having embraced “fusion chocolate,” Brothers Michael (left) and Richard Antonorsi seek to arouse the senses with “unusal, unexpected and delicious chocolate experiences” such as Potato Chips in Chocolate and Firecracker (a chipotle caramel fudge trufÁe with popping candy, a hint of salt and dark chocolate).

16 CANDY INDUSTRY September 2011

www.candyindustry.com

Special Report

William Dean Chocolates, William Dean Brown, founder and chief chocolate officer at William Dean Chocolates in Largo, Fla., began exploring his artistic talents at an early age. In elementary school, his artistic passion was so great that teachers had to remove all the paper from his desk as he would constantly draw. At one point, he was caught sketching on hand towels from the restroom and sent to the principal’s office to be reprimanded. He stopped drawing at this point, and it would be years before he found a new medium. Although trained as an educator, William became involved in the dot. com world. He co-founded a software company and later joined an emerging technology company. After the dot.com bubble burst, he reinvented himself by moving to Tampa Bay. He joined a large, mature company and worked his way into upper management. After watching an episode on “The Food Network,” he made truffles for his employees as a staff support activity. He later saw the work of “artisan” chocolatiers and knew he had found the perfect medium to express his creativity. As Brown learned to airbrush and paint chocolates, the artistic passion from his youth returned. Artisan chocolates offered a multi-dimensional palette: the opportunity to create a beautiful, outward appearance for the shell with amazing flavor combinations hidden within. At the same time, Brown recognizes the ongoing trend toward healthy. “We are and always will be at our core artisanal chocolates and that means no preservatives and fresh ingredients, which does help answer the healthier foods mandate,” he explains. “We won’t compromise what it takes to achieve what we feel is the best way to make chocolates, following the traditions of the great chocolatiers. So we will continue to use cream, butter and other foods that may not appear on a “healthy” list. “We do believe though that moderation is the answer and not changing what works,” Brown emphasizes. “We 18 CANDY INDUSTRY September 2011

William Dean Brown of William Dean Chocolates combines his artistic skills with classic traditions to create beautiful and Áavorful chocolates and confections.

have added a new product, our granola bars, which have many healthy benefits and include oats, flaxseed and wheat germ in addition to nuts and dried fruits. It is probably the hottest thing in our store right now. I even had a chocolatier from France in the store who asked for the recipe.” Although he’s officially been in the chocolate business only two years, having opened William Dean Chocolate in 2008, Brown has captured the eye and acclaim from many, including a slew of gold medals from the most recent International Salon competitions in Las Vegas, Chicago and Boston. Business has been growing steadily, despite the recession and gradual recovery. “We’ve been very fortunate in the past recession as our business has continued to grow,” he says. Although the current economic situation is a “big concern,” Brown believes that artisanal chocolates fall into an “affordable luxury” category. “While people have had to cut spending on cars, housing, vacation and other expensive items, we still can be a way to treat yourself or a friend in a way that feels special,” he says. A pending move for Brown supports the notion. This month, the company will relocate to the“best retail location” in the area, expanding their facility significantly. “We will have about four-to-five times the space and will be adding artisan gelato/sorbet and French macaroons and some other pastries,” he says. “Our ‘Chocolate Lab’ will have glass windows across the entire front so customers can watch from outside. We will be able to offer classes and corporate training, which I think will be fun. We are hoping to have the construction fi nished by the end of

September/early October, but that is always a moving target. I’m adding two to three pastry chefs/chocolatiers, so it will be a significant growth for us.” Brown is also now appearing on Home Shopping Network as an artisanal chocolatier, which he says has been a lot of fun. “We’ve started last spring and look forward to some big shows this fall [www.youtube.com/ watch?v=ClezurIC0-U],” he says. “It’s been a lot of fun so far. We will offer more products as we are able to increase production.”

L’Artisan du Chocolat L’ Artisan du Chocolat had its roots as a husband-and-wife operation going back to 2001. Christian Alexandre, a former banker, fi nancial planner, economics professor as well as mayor of a small town in France, had discovered that his wife, Whajung Park, had trained as a chocolatier in her youth. www.candyindustry.com

Whajung, Maitre Chocolatier, has been trained in Paris at the renown Ecole Superieure de Cuisine Jean Ferrandi and has been working with some of the most qualified “Confiseur” and chocolate makers in Paris such as Alain Furet. That discovery led to making chocolates fi rst for friends, which eventually evolved into supplying a small retail outlet named Picholine that sold a broad range of French gourmet foods. By 2003, L’Artisan du Chocolate had incorporated and – as fate would have it – actually took over the same retail location where Picholine once existed. From the very beginning, L’ Artisan du Chocolat focused on making chocolate the traditional French way: no preservatives and less sugar. In addition to a broad range of classic chocolates, Park has developed an upscale and “avant-garde” collection, which features flavors such as Greek kalamata olive, bacon, Korean garlic and Japanese red bean. Today, L’Artisan du Chocolat operates a second retail outlet in Santa Monica, Calif., which opened last May with the help of an investor. But

as Alexandre points out, the most recent recession and painfully slow recovery has had an impact on the business. “Since 2008, we didn’t lose any individual clients, but have seen a drop in corporate clients,” he says. “Some of those corporate clients went belly up, others have reduced expenses.” Interestingly, the loss of past corporate clients has been offset by the addition of new ones, mostly from Europe who have business in the United States, Alexandre explains. He also credits his wife, Park, with being able to combine her classic training and exposure to Asian flavors and cusine as critical to keeping the company’s range of chocolates both classic and contemporary. He cites flavor combinations such as mango/wasabi, curry/kiwi, anis/honey, shitake and cucumber/vodka as examples of Park’s creativity and sensibility. “There’s a growing sophistication in consumer tastes in America; it’s constantly moving forward,” he says. Alexandre points out that there was a point when milk chocolate accounted for more than two-thirds of all sales. When word came out about dark chocolate’s healthy characteristics, there was a

Husband-and-wife team Christian Alexandre and Whajung Park of L’Artisan du Chocolate focus on traditional French chocolates techniques. Nevertheless, Park also offers avant-garde Asia Áavors, such as Korean garlic and Japanese red bean, for customers seeking new experiences.

www.candyindustry.com

huge shift to where 75% of all chocolates sold were dark. “In the last two years, we’ve seen a more balanced approach, a return to milk chocolate as consumers become more educated,” he says. Of course, L’Artisan du Chocolate uses a 40% cocoa content milk chocolate, which undoubtedly contributes to the resurgence.

Glacier Confection It began as a way to raise support and funds for our “Fallen Heroes and their families.” As the company’s website states: “Glacier Confection is dedicated to a shared future with shared benefits for our U.S. Troops and their families. We are committed to making a difference in the lives of these families who have sacrificed much for their love of country.” To that end, the company is also involved with the Folds of Honor Foundation (www.foldsofhonor.com), a charitable organization formed to provide post-secondary educational scholarships and support to the spouses and children of service members disabled or killed in serving their country. Last year, Glacier Confection provided those participating in the Patriot Cup (www.thepatriotcup.com), an annual fundraising event linked with the Folds of Honor Foundation and held in Tulsa at The Patriot golf course, with Patriot truffles. But founder Bill Copeland recognizes that Glacier Confection goes well beyond a fundraising operation. It’s all about the chocolate and creative choices. “We push to innovate with unique f lavor combinations and designer packaging products,” he explains. “We need to give our clients a reason to choose chocolate as a gift. Presentation is critical along with the highest level of customer service possible. We all desire to be treated special and to treasure our experiences.” Most recently, the company has begun making chocolate with Fortunato No. 4 Nacional cocoa beans, beans that many in the industry believed had become extinct. September 2011 CANDY INDUSTRY 19

Special Report

Unlike most cocoa beans, whereby conching ranges from 12 to 16 hours, the Fortunato No. 4 Nacional bean undergoes 60 hours of conching. Owner and chocolatier Copeland says the long conching time brings out the flavor of the ps bean, floral and fruity, as well as helps make it “buttery smooth.” In addition to offering this truly special chocolate — the only chocolatier in the United States to do so — Glacier Chocolate has a full complement of artistically designed pralines, truffles, toffees, turtles, caramels and barks. “We offer unique product combination, such as exotic spices paired with single origin chocolate,” he says. The company also conducts cheese and chocolate pairings, wine and chocolate pairings, gluten free and vegan offerings, all in an effort to attract the broadest range of chocolate-lovers possible. “In addition, we communicate extensively via the web to our client base,” Copeland emphasizes. “This two-way communication link allows direct input into product development and suggestions on how we can be a better provider of services. We strive to involve our clients to the point of partnering with us. This is their chocolate shop.”

What does the future hold? All of the chocolatiers referenced here had opinions about the future of artisanal chocolate sector in the United States. For Antonorsi, the company’s growth depends on leveraging logistics. “The biggest challenge is to adapt an artisan product to an industrial distribution system,” he says. “There is great opportunity for the distribution system to change and adopt artisan products. “We also fi nd that the average consumer thinks of bonbons and truffles as gifts, but feels guilty buying for him- or herself. It is our job to give them permission, to remind them that they deserve to indulge. Hopefully, over time their mentality will change and they will embrace the self gift.” 20 CANDY INDUSTRY September 2011

Chocolatier Bill Copeland of Glacier Confection offers customers unique product combinations, often pairing exotic spices with single-origin chocolates. Examples (pictured) of trufÁe offerings include Mojito Mint, Panna Cotta, Rainbow Sherbert, Banana Split and Dark Kalua.

Brown foresees continued growth, although he acknowledges “there have been many casualties as well of really talented artisanal chocolatiers. I really do believe we are in an era in artisanal chocolates similar to the era that wine and coffee in the United States experienced where they became on par with the products in Europe. “I think the biggest challenge is staying true to our artisanal roots of no preservatives and making things in small batches,” he continues. “I also think the price of chocolate could become a challenge from a financial standpoint.” Alexandre also sees the growth of artisanal chocolate sector. He looks to introduce a line of chocolate bars in the coming weeks. But like Brown, he’s also seen several chocolatiers close their doors. “Chocolate isn’t an easy product; it’s hard to manufacture, hard to store and hard to sell,” he says. “The economy and the amount of discretionary income chocolate lovers have will play a critical role in determining to what extent the artisanal chocolate sector will develop,” he adds. Grahm remains optimistic about the future. “I definitely see a continued growth for artisan chocolatiers in the U.S.,” he says. “I find that my business has been growing a lot and I think it’s only going to go up from here, I think the American public really has become aware of the value of good quality goods; they are embracing locally made products, organic products, eco-friendliness and going back to the tradition of handmade goods. “The day-and-age of The Big Name chain stores trying to create ‘artisan-like’ chocolate products has come to an end.”

That belief is partly what’s motivating him to launch a wholesale line. “For years I have had people wanting to carry my products in their stores but I didn’t feel I was ready; I have now made the decision to go for it since I am ready with my chocolate and production,” Grahm says. “I just can’t wait for more people all across the country to be able to experience my unique chocolates in their local stores and be able to bring this idea of interesting, fun, high-end chocolate to the masses.” Continued growth is also what Copeland forsees for the artisanal chocolate segment in the United States. “We see this as the largest growth segment in the industry,” he asserts. “While we do not see this artisanal market as a mass market driver, we believe it will be around for a long time, providing the best products in the world, to the most discriminating buyer. “Today young and old alike want to know where their food is coming from,” Copeland points out “They want to share their fi nds and stories with their friends. “In this social media frenzy you can impact your clients immediately with what you say and do. Social and environmental responsibility is something we take very seriously. We are embedded in our community and this is where we love being, with the people!” In a way, that’s what artisanal is all about — being intimately connected to the customer through chocolate. When one observes all the disconnections in society, having such an artisanal app makes all the sense in the world. www.candyindustry.com

Sweet TALK

Sweet relief from all that bickering By Crystal Lindell Associate Editor

M

ars Chocolate North America recently released data from a poll that will promptly be filed under “obvious” — Americans apparently want more chocolate, vacation and sleep, but less celebrity gossip, reality TV and bickering politicians. The poll was done as a marketing technique for the company’s new version of 3 MUSKETEERS, which offers “more” chocolate taste. Specifically, 58% of respondents wanted more TV channels, 90% wanted more vacation and sleep, and 66% wanted less reality television. Meanwhile, 66% wanted less super hero-themed movies, 75% wanted less fashion weeks, film festivals and award shows, and nearly 80% wanted less celebrity gossip. But we’re a candy magazine, and I just happen to have a degree in political science, so let’s focus on the two most important ones — chocolate and politics. According to the results, 90% of Americans wanted more chocolate, while nearly the same amount wanted less “bickering elephants, donkeys and tea cups.” A side-by-side comparison of the two should help us figure all this out.

COST Chocolate: For less than a dollar, chocolate can bring extreme joy to most people. Politics: Costs American taxpayers billions of dollars, with little success bringing any joy to anyone, anywhere. Winner: Chocolate

DINNER CONVERSATION Chocolate: Usually discussed during dinner in relation to whether or not it’s involved in the upcoming dessert. Always a happy debate. Politics: A frowned upon debate topic at dinner tables, especially when family members are present. Winner: Chocolate

ASSOCIATED ANIMALS Chocolate: Often comes shaped like a cute little bunny.

Politics: Involves donkeys and elephants. Neither is cute. Winner: Chocolate.

RESPONSE TO HEAT

can never quite figure out how to offer all Americans actual health care. Winner: Chocolate

MARKETING

Chocolate: Melts in the summer heat,

Chocolate: Related slogans are

creating sticky but delicious fingers. Also, when heat is applied purposefully, it can lead to wonderfully gooey desserts. Politics: Debates related to politics often lead nowhere once they’re heated. Usually results in little progress and very few reasonable outcomes. Winner: Chocolate

uplifting, such as: “There’s a smile in every Hershey Bar.” — Hershey; “Sixpence worth of heaven” — Cadbury’s Flake; “A Mars a day helps you work, rest and play” — Mars Bar; and “For the Kid in You” — Nestle Crunch. Smiles, heaven, play, kids — all fun here folks. Politics: Often involves negative ads, mudslinging, and just plain mean commercials about opponents. Winner: Chocolate

HEALTH CARE Chocolate: When dark, it fights cancer and helps the heart.

Politics: The topic of health care alone is enough to give some politicians a heart attack, and it seems that those in office

STRESS FACTOR Chocolate: Relieves stress. Politics: Stresses everyone out. Winner: Chocolate.

OVERALL WINNER: Chocolate, seeing as how it was a sweep. Just one more result to be filed under “obvious” I suppose. Makes me think though that maybe if we gave the folks in Washington a few more candy bars, election season would be way more awesome. Either that, or they’d just continue bickering in between licking their fingers. RC2 RETAIL CONFECTIONER September 2011

www.retailconfectioner.com

New Products MPower Energy Tabs G1 Enterpriese LLC, Scottsdale, Ariz. www.mpowerenergytabs.com (888) 353-6225

MPower Energy Tabs are just the latest candy to capitalize on the energy craze. The chewable tabs, which dissolve in your mouth, have 120 mg of caffeine and are equal to one energy drink. They also have vitamins B6, B12, and a small amount of taurine, ginseng and green tea. The company claims they provide a natural energy boost that lasts up to 6 hours. The tabs come in four flavors: Peppermint Blast, Tangerine TNT, Grape Explosion and Green Apple Grenade. They aren’t recommended for children or anyone younger than 18. Ingredients: Sorbitol, natural flavor, citric acid, magnesium stearate, acesulfame potassium, sucralose, natural peppermint flavor and peppermint leaf extract. S.R.P.: (Four tabs) $2.99

Eatwhatever Jacquii LLC, New York, N.Y. www.eatwhatever.com (800) 381-1749

Eatwhatever is a two-step breath freshener that promises “kissable breath.” Anyone looking to pucker up just swallows a gel cap featuring organic peppermint, sunflower and parsley seed oils, which works within your stomach to freshen breath and calm one’s stomach. Then, consumers follow that up by sucking on a sugar-free mint, which works instantly to freshen your breath. The mints, which are vegan- and gluten-free, will be launched nationally this summer. Ingredients: (Mint/other ingredients) Sorbitol, natural and artificial flavors, acesulfame potassium, calcium stearate and silcon dioxide. (Gel cap/other ingredients) Purified water, starch, glycerin, vegan gel cap (carrageenan). S.R.P.: (1 pack, 10 gels and 10 mints) $3.99 to $5

Red Velvet Cupcake Bites Taste of Nature, Inc, Santa Monica, Calif. www.candyasap.com (310) 396-433

A new candy promises the fun of dessert in a bit-sized treat. Red Velvet Cupcake Bites feature a cupcake center, covered in creamy red frosting with a distinctive “red velvety” taste. The bites are an extension of the Taste of Nature’s Cookie Dough Bites line. Ingredients: Confectionery coating (sugar, partially hydrogenated palm kernel oil, nonfat milk powder, whole milk powder, cocoa powder, FD&C red 40 lake, natural flavor, soy lecithin (an emulsifier) and vanillin (artificial flavoring)) and cupcake bites (wheat flour, sugar and partially hydrogenated vegetable oil (palm kernel, palm, soybean, and cottonseed), corn syrup, fructose, water, palm oil, natural and artificial flavors, soy lecithin, salt and xanthan gum). S.R.P.: (3.1-oz.) $1.29 RC4 RETAIL CONFECTIONER September 2011

www.retailconfectioner.com

Editor’s Choice Anne Taintor chocolate bars Praim Group, Salem, Mass. www.PraimGroup.com (800) 970-9646 The PRAIM Group has partnered with Anne Taintor, Inc, a vintage humor e company, to launch a line of chocolate bars. The bars come in either milk or dark signs chocolate and feature five different designs with Anne Taintor’s signature artwork on the wrappers. Ingredients: (Milk Chocolate) (3.5 oz.) Sugar, whole milk, cocoa butter, chocolate liquor, soy lecithin (an emulsifer) and vanilla. S.R.P.: $2.99 to $3.99 — Crystal Lindell

Supercandy Snap Infusion, Andover, Mass. www.Eatplaysnap.com PHONE NUMBER

Snap Infusion’s Supercandy is a quick and delicious snack made from “stuff you can feel good eating while on the go.” It contains B vitamins to boost energy, antioxidants to help one’s immune system and electrolytes to help one stay hydrated. The candy is a treat anytime, but it’s marketed to athletes looking for a boost during a practice or a game. Ingredients: (Tart) Xylitol, sorbitol, stearic acid, soluble corn fiber, citric acid, natural flavor, calcium carbonate, contains 2% or less of the following: whole grain brown rice syrup solids, silicon dioxide (natural), gelatin, medium chain triglycerides, potassium phosphate, maltodextrin, calcium phosphate, ascorbic acid (vitamin c), d-alpha tocopheryl acetate (vitamin E), thiamine hydrochloride (vitamin B1), riboflavin (vitamin B2), calcium d-pantothenate (vitamin B5), pyridoxide hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), Nacinamide (vitamin B3), biotin and natural color. S.R.P.: (1 oz.) $1.99

Cholula Hot Sauce Beef Jerky Jack Link’s, Minong, Wis. www.jacklinks.com (715) 466-2234

Jack Link’s Beef Jerky has teamed up with Cholula Hot Sauce, to deliver a blend of beef with flavor and heat. The company says the jerky offers consumers a convenient guilt-free snack that also provides protein and satisfies hunger. Ingredients: Beef, Cholula Hot Sauce [water, peppers (arbol and piquin), salt, vinegar, spices, xanthan gum], water, sugar, less than 2% salt, maltodextrin, sodium phosphates, flavoring, monosodium, glutamate, sodium hydroxide, sodium erythorbate, citric acid and sodium nitrite. S.R.P.: (3.25-oz. package) $5.99

www.retailconfectioner.com

September 2011 RETAIL CONFECTIONER RC5

New Products

Sweet Potato Chips Rhythm Superfoods, LLC, Austin, Texas www.rhythmsuperfoods.com (512) 441-5667

Made with wholesome, organic sweet potatoes and fresh ingredients and just 115 calories per serving, these raw and vegan sweet potato chips offer a nutritious fat-free snacking option. Plus, they are high in fiber, potassium and vitamins A and C and come in Sea Salt and Hickory BBQ options. Ingredients: (Hickory BBQ)

Organic sweet potato, organic apple cider vinegar, organic spices, organic raw cane sugar, sea salt, natural liquid smoke and chocolate. S.R.P.: (1-oz. bag) $2.99

Pop-Up Easter Egg with Gourmet Jelly Beans Original Gourmet, Salem, N.H. http://ogfcstore.com/ 603-894-1200

Original Gourmet’s newest treat is a playful snack that’s also a toy. Perfect for Easter, it features a chick on an egg that’s filled with jelly beans. Ingredients: Glucose syrup, sugar, corn starch, citric acid, artificial flavors, titanium dioxide, FD&C colors (red 40, yellow 5, yellow 6, blue 1, red 3) and carnauba wax. S.R.P.: $.99

Industry eNews at Your Fingertips!

THE GLOBAL RESOURCE, FROM MANUFACTURING TO RETAILING

Delivered to Your Inbox Every Week Your source for new products, trends, news and insider perspectives!

Subscribe for Free at WWW.CANDYINDUSTRY.COM/enews WWW.CANDYINDUSTRY.COM /enews RC6 RETAIL CONFECTIONER September 2011

www.retailconfectioner.com

TLC Peanutty Dark Chocolatelayered Granola Bars Kashi Co., La Jolla, Calif. www.kashi.com (877) 7GRAINS (747-2467)

New to Kashi’s TLC portfolio is Peanutty Dark Chocolate Layered granola bars. Made with Kashi’s signuature blend of seven whole grains, each bar starts with a chewy granola base made with peanut butter and peanut chunks. A thick layer of real soft fruit mixed with rich, dark chocolate and a runner of roasted peanuts tops the granola. These bars provide 7 g. of whole grains, 4 g. of fiber and 4 g. of protein. Ingredients: Rolled whole grain blend (hard red wheat, oats, rye, triticale, barley), dates, dark chocolate (evaporated cane juice, chocolate liquor, cocoa), roasted peanuts (peanuts, salt), chicory root beer, brown rice syrup, vegetable glycerin, soy protein isolate, expeller-pressed canola oil, natural peanut butter (peanuts, palm oil), semi-sweet chocolate (organic sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), soy grits, evaporated cane juice crystals, unmodified corn starch, evaporated cane juice syrup, honey, corn flour, rice starch, soy lecithin, natural flavors, evaporated salt, oat fiber, Kashi Seven Whole Grain & Sesame flour (whole oats, hard red wheat rye, brown rice, triticale, barley, buckwheat, sesame seeds), almond flour, non-fat milk. Contains: wheat, peanut, soy, almond and milk.. S.R.P.: (8.2-oz. box) $3.89

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.”

a Free eNewsletter

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

RE TA I L

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

Your Inbox

A Single Serving of Information on Category Trends and Technology

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

! ee

S

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

newest eNewsletter at: www.CandyIndustry.com/enews

www.retailconfectioner.com

September 2011 RETAIL CONFECTIONER RC7

Industry TRENDS

Consumer still flock to premium chocolates Extreme premium, exotic ingredient combinations and Fair Trade are shaping the future of the premium chocolate market. By Crystal Lindell Associate Editor

A

piece of premium chocolate is like a cell phone. Just when you think all you want is a candy bar and something to make calls with while you shop, you discover the premium version. You find a phone that can log all your daily jogging distances and tell you where the closest Target is, and then you taste a piece of dark chocolate with pomegranate. And in a second you realize that paying a little more money for both is not only totally worth it, but also suddenly essential for you to live. That right there is basically how the premium chocolate market has not only survived the recession, but thrived. During Lindt & Sprüngli USA’s presentation at this year’s PMCA Conference, company president and ceo Thomas Linemayr cited Nielsen data showing that gourmet and premium chocolate had reached 9.8% of the overall food, drug and mass chocolate category in 2010. Meanwhile, a report by Packaged Facts predicts that by 2014, premium chocolate sales will account for 15% to 17% of the total market share. The Nielsen data also reports that premium chocolate was 16.8% of total category growth. This is evidenced by the fact that, several major premium chocolatiers have expanded during the recession, such as Boulder, Colo.-based Chocolove as well as Somerville, Mass.-based Taza Chocolate. RC8 RETAIL CONFECTIONER September 2011

“Premium chocolate continues flavor combinations,” Mitchell says. to become more popular among the “Chocolate connoisseurs have a true masses,” explains Terry Mitchell, interest in experiencing chocolates from president, Fannie May Confections. around the world and indulging in pure “As the world becomes more interested flavors of chocolate. From hand-dipped, in organic and high-end confections, chocolate-covered fruit to exotic fruit, chocolate brands continue to develop flavored ganache, chocolate enthusiasts product lines and collections to cater to are searching for new pairings and these growing tastes. The addition of new combinations.” and innovative premium chocolates to But it’s not just new flavors that the market has increased conversation consumers are looking for. They also within the industry, and will only want to feel good about grabbing their continue to encourage discussions within next candy bar. Organic and/or Fair the industry.” Trade chocolates account for four of the Premium chocolates, generally defined top ten premium chocolate varieties sold as anything selling for more than 50 cents an ounce, come in bars, boxes, and individual pieces, and also includes mint patties, truffles, bonbons and chocolate-covered fruit. Packaged Facts reports that dark chocolates, single origins and inclusions of healthy ingredients, such as lavender and blueberry, are the latest trends in the industry. Meanwhile, Linemayr says craft chocolate making, savory-inspired flavors, exotic flavors, high cocoa content product, upscale chocolate bars, exotic chocolate delivery methods and extreme milk chocolate are among the latest trends. “As the customer’s palates change Fannie May President Terry Mitcehll and become more sophisticated says hand-dipped, chocolate-covered year after year, we continue to find a fruit is a growing trend in the premium chocolate market. growing interest in unique gourmet www.retailconfectioner.com

Godiva truffles.

through food, dru and mass merchant drug channels, Packaged Facts reports. “People are becoming more savvy about what premium means and increasingly people want their purchases to say something about who they are,” says Lee Linthicum, head of global food research at Euromonitor, in the Packaged Facts report. “Premium on its own just isn’t good enough anymore. A company has to have a message that resonates with people.” The report breaks the premium category into three segments — everyday gourmet and affordable luxury, which sells for anywhere between 50 cents and $1 an ounce; upscale premium, which sells for anywhere between $1.01 and $1.50 an ounce; and super premium, which sells for more than $1.50 an ounce. Leading everyday gourmet chocolate brands include: Fannie May, Whitman’s, Ferrero, Harry London, Esther Price and Mona Loa in the gift box category and Dove, Hershey, Cacao Reserve, Russell Stover, Ghirardelli, Endangered Species and Lindt in the bar category. Meanwhile, companies such as Godiva’s, See’s, Ethel M, Green & Black’s, Vosges, Scharffen Berger, Theo, TCHO

and Chuao — among many others — sell upscale premium chocolate. The super premium market, however, is dominated mostly by artisan chocolatiers who hand craft small batches using all-natural, high quality ingredients and fresh diary products, which have a very short shelf life of less than three weeks in most cases, Packaged Facts reports. They’re apparently on to something though. “As consumers’ preferences have become more sophisticated and they have become more willing to pay higher prices for their chocolate fix, they have spawned the super or uber premium segment,” states the report. “Such chocolate starts at $25 per pound and can climb to $100 per pound at exclusive chocolate boutiques.” At PMCA, Linemayr cited statistics showing that 20% of Americans seek out gourmet and premium products, and that Baby Boomers, ethnic consumers, those with a higher education, a higher income and younger consumer are the most likely to buy premium products. Of course, a higher price point isn’t the only thing that defines a premium chocolate — at least not for smart companies.

Linemayr says that premium chocolate makers need to offer superior taste and texture, quality packaging, quality image and perception as well as strong communication of its brand. Specifically, when it comes to packaging, Linemayr says stand-up bags with hot foil and windows, thin large flat bars as well as novelties are the best bets for premium chocolates. And as for strong communication and perception, makers can and are turning toward techniques such as loyalty rewards, accessibility, partnerships and social media to connect with consumers. Of course, it will always be premium taste above all else that truly determines whether a chocolate can melt consumers’ hearts.

Top Ten Gift Boxes (Latest 52 weeks ending July 10, 2011) Rank

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Brands

Russell Stover Whitman’s Sampler Hershey’s Pot of Gold Queen Ann Ferrero Collection Ferrero Rocher Lindt Petits Desserts Esther Price Fannie May Merci

Total, including brands not shown

Dollar Sales (in millions)

Dollar Sales % Chg. Vs. Yr. Ago

Dollar Share of Type Chg. Vs. Yr. Ago

Unit Sales (in millions)

$90.4 $34.7 $17.3 $14.7 $14 $8.9 $4.4 $3.6 $3 $2.1

4.87 0.96 -31.89 -9.97 4.29 33.62 12.16 -4.05 -41.28 -0.16

2.01 0.18 -3.69 -0.73 0.28 1.03 0.22 -0.07 -0.96 0

15.2 7.4 3.3 8.9 1.9 1.2 0.5 0.3 0.2 0.4

$217.5

-0.2

-

42.7

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

www.retailconfectioner.com

September 2011 RETAIL CONFECTIONER RC9

Retailer ProÀle

! o G y d n a C o G The Illini Union Bookstore offers more than just textbooks and T-shirts, they also have an assortment of specialty candies featuring University of Illinois logos. By Crystal Lindell

A

four-year degree from the University of Illinois costs $13,658 annually, but only if you live in Illinois. Out-ofstate students can expect to pay $27,800 each year. But, for $14.99, you can still have a pretty sweet experience on campus. That’s the price of 147 blue and orange U of I gumballs. Still too expensive? Well, how about a 22-cent chocolate featuring a U of I emblem on a blue wrapper. That’s only a quarter after tax. College bookstores may make most of their money selling their most obvious product — text books — but as a retailing hub on most campuses, they also offer a wide range of other merchandise, most of which feature the school colors. “These days, it seems students are busier than ever as they have to balance a demanding schedule, consisting of school, work, clubs and RC10 RETAIL CONFECTIONER September 2011

more,” explains Charles Schmidt, spokesman for the National Association of College Stores. “[The] ultimate goal is to be a hub for students.” The bookstore at U of I is no different. It opened at it’s current three-story, 48,000-sq.-ft. location at 809 S. Wright St., Champaign, Ill., in 1994, but the campus has run a bookstore since the 1930s, says Bradley Bridges, bookstore director. It serves a campus that is home to 43,862 total students, or 31,540 undergraduate and 12,322 graduate and professional students; it also holds a special place in the hearts of the more than 425,000 living alumni. Nearly every one of those people is more than willing to pay for tokens and treasures that bring to mind their college days, be they present or past. The shelves on the main floor of the Illini Union Bookstore are littered with blue and orange, well, everything.

There’s school T-Shirts, foam fingers, baseball caps, coffee mugs, umbrellas, and, of course, a full display of University of Illinois candies. For those who can’t make it to the store in person, there are plenty of products to scan through in the catalogue or online at www.uofibookstore.illinois.edu, such as the U of I golf clubs, U of I rocking chairs, U of I cocoa mix, U of I flamingos, and even more candies, although they only ship chocolate when the weather is cool enough. “We carry candy for both the alumni and in-store sales,” Bridges says. In the store, the candy display, which is right in front of the register at the main entrance, is a like a sweet sea of blue and orange. There’s Illinois Candy Cupcakes for $14.99, candy bars wrapped in a picture of the Alma Mater statue for $1.99 and gift boxes that can cost as much as $21.99. That’s, of course, in addition to www.retailconfectioner.com

the blue and orange gumballs, and the 22-cent chocolates. “The individual servings, they don’t really tear off the shelves, but around Christmas time for stocking stuffers, those do well,” Bridges says. The biggest seller, though, is the $1.99 University of Illinois chocolate bars. They’re wrapped in either a bright orange or a navy blue wrapper and come in a variety of flavors, including: milk chocolate, dark chocolate, caramel and toffee. “Every time I’ve bought one it’s been for somebody else,” Bridges says. “I’ve never had one myself.” In fact, Todd Moeglich, bookstore clerk, says most of the sweet treats end up as gifts, at about a 3 to 1 ratio. Bridges says the store makes a good margin on the candy and snack products. Most of the ideas for the specialty confections come from the Association of College Stores conference, where companies work with the store to create licensed products. A lot of their treats are

Individually wrapped candies with the University of Illinois emblem on them sell for just 22 cents each and are a big hit during the Christmas season as shoppers hunt them down for stocking stuffers. All photos by Crystal Lindell

licensed through Astor Chocolate, but the school also recently started working with Russell Stover to offer assorted candies featuring the University of Illinois colors. Although the bookstore is the only bookstore technically associated with the school, Bridges says they don’t get any special deals on licensing the logos, which are controlled by the Collegiate Licensing Co. However, shoppers can take comfort in the fact that all of the net revenue from the store goes to

support university student programs and activities. In addition to the candies featuring the school logo, the store also sells a variety of snacks and confections. Yogi Chips were the latest product to hit the shelves, Bridges says, and they have been a big seller. They also have the traditional candy bars, such as Butterfinger, Milky Way and Reese’s, as well as a Jelly Belly display, a Tic Tac Display and a full slate of gums. The

At a Glance University of Illinois Illini Union Bookstore Address: 809 S. Wright Street Opened at current location: 1994 In operation since: 1930s Best selling candy product: $1.99 chocolate bars wrapped in either orange or blue paper with ILLINOIS written across the front and a university logo on the side. Size of its three-store location: 48,000 sq. ft. Number of students on campus: 43,862

www.retailconfectioner.com

The candy display at the Illini Union Bookstore is a sweet sea of blue and orange confections and features gum balls, chocolates and a candy cupcake among its offerings.

September 2011 RETAIL CONFECTIONER RC11

Retailer ProÀle

store also sells snacks, such as HempPower bars, Milano cookies and Sunbird snacks, which include chocolatecovered pretzels. “When it’s got emblematic wrappers on it [though], logoed with the University of Illinois, it’s a much faster seller for us than it would be otherwise,” Bridges says. The bookstore also has an auxiliary store called the Spirit Shop in the student union, Moeglich says. “That’s usually people coming by and looking for chocolate to eat,” he says. “We go through quite a bit there.” Aside from all the logoed products, probably the most obvious way a campus bookstore differs from a regular retailer is that it business aligns so exactly with the school year. “[We’re busy] from [early August] through the first week in September, the second week in September, as far as that chunk of big business in text books, and then every weekend [that] we have a home football game, and then Christmas season is really big, From top left, clockwise: The Illini Union Books store sells traditional impulse candies by the and then book rush in January front register; candy bars featuring blue and orange wrappers are the store’s top selling candy; U of I gumballs sell for $14.99; The Illinois Union Bookstore sits at 809 S. Wright St., and then we’re dead until Champaign, Ill.; rows of text books line the bottom Áoor of the store; and Todd Moeglich, graduation,” Bridges says. store clerk, and Bradley Bridges, store director, show school spirit in front of a display of U of Even with the ability to I pennants. count on students walking to into the store to grab the books they need each semester, the course, of content, whether it’s free or not than just a place for students to get their bookstore cannot rest on its laurels to for the students… So we have to adapt to next math book. garner business. it, and we are.” “We’re the official retailer for university One of the most obvious twists in their He knows that the bookstore’s and support its marketing efforts, business model, which relies on about bottom floors, where stacks and stacks whatever they are,” Bridges says. “And if us 60 to 65% of sales from textbooks, is the of books line the aisles, is going to selling a T-shirt or candy with a logo on it eBook. An eBook allows students to buy change though. gets the word out, then yes, we do support their textbooks in electronic form using an “[Books] will evolve with all sorts of the mission of the university.” electronic device reader such as a Kindle, technological enhancements that we can’t As long as the store continues to which usually costs less money than a even imagine at this point, Bridges says. embrace technology and offer a slew book with a binder. “There are features that will definitely of orange and blue merchandise, “We’re embracing that as a new keep them around.” particularly edible sweets and snacks, technology that we have to adapt to,” And, as evidenced, by the stores vast there’s no doubt it will continue to get an Bridges says. “We’re the supplier, of array of other products, the store is more A+ from shoppers. RC12 RETAIL CONFECTIONER September 2011

www.retailconfectioner.com

Spend less time searching for information and more time using it www.candyindustry.com/guide

2012 THE GLOBAL RESOURCE, FROM MANUFACTURING TO RETAILING

• Search by product category or company name • Downloadable product spec sheets • Alpha company listings • Live web & email links • Product photos

BROWSE

CLICK

CONNECT

Start your search today! (www.candyindustry.com/guide)

Destination: ECRM promises range of candies ECRM’s Candy Annual Planning EfÀcient Program Planning Session is slated for Sept. 18-21 at the Orlando World Center Marriott Resort in Olrando, Fla. Below is a look at some of the new products slated to debut at the event. For more information, visit www.ecrm.marketgate.com. Saf-T-Pops

(new natural Áavors) Spangler Candy Company, Bryan OH, www.spanglercandy.com, (888) 636-4221 Natural Saf-T-Pops feature the same favorite flavors (Orange, Apple, Cherry, and Grape) with the soft, safety-loop handle and letters and numbers on every pop. Natural Saf-T-Pops are free of the top common allergens and feature no artificial colors or flavors. Colors are derived from real fruits and vegetables. S.R.P.: (8-oz. bag) $2.79

Quick Milk Magic Staw, Dora the Explorer and SpongeBob SquarePants Webb Candy, Rosemount, Minn., www.webbcandy.com/quick-milk, (888) 987-9322 Webb Candy’s Quick Milk Magic Straws now offer kids a chance to drink milk with a fun flavor while also hanging out with their favorite Nickelodeon characters. The single-piece straws feature flavor beads that flavor the milk in one of four flavors, including ng chocolate, strawberry, erry, vanilla and caramel. ame el. S.R.P.: N/A

Sour Smog Balls Candy Dynamics, Carmel Indiana, www.toxicWasteCandy.com, (888) 400-7606 This soft and sour jaw breaker is the latest creation for the Toxic Waste candy line. They’re a crunch candy with a sour, chewy center. S.R.P.: (3-oz.) $1.29 to $1.99

ECRM founder Charlie Bowlus dies Charlie Bowlus was not your stereotypical CEO. Maria DiFranco, who worked for him while he led the EfÀcient Collaborative Retail Marketing (ECRM), remembers Ànding that out rather quickly the Àrst time she met him. “He was wearing jeans, had a big smile

“You are lucky to meet someone like

whose lives

even luckier to work for someone like him,”

he impacted,

DiFranco writes.

including one

Bowlus’ Àrst job in the retail world began

Gutierrez of

drug chain, owned by a friend’s father. The

Chocolates Turin.

experience eventually led to him creating

of an online tribute to Bowlus, who died

ECRM in 1993.

from surgery. He was 64.

14 RETAIL CONFECTIONER September 2011

from Samuel

during college when he worked for a small

and gave me a hug,” she writes as part unexpectedly in August after complications

from people

Charlie once in a lifetime and you are

An online tribute to Bowlus at the ECRM website has garnered a slew of comments

“I am truly sad about this terrible news, Charley was truly a nice person,” Gutierrez writes. “He was an innovator and a customer service guru.”

www.retailconfectioner.com

BITS BITS PIECES PIECES &&

A smash hit!

Recording artist Cee Lo Green, right, co-hosts M&M’S Pretzel’s Àrst birthday party with Z100 personality Danielle Monaro at the 69th Regiment Armory, Aug. 4, 2011, in New York. M&M’S created a 46-foot tall piñata replica of the Orange M&M’S spokescandy that was inducted into the Guinness Book of World Records at the party. (Gary He/ Insider Images for M&M’S)

M&M’S Pretzel probably won’t be hearing “Forget You!” from Cee Lo Green anytime soon. Green, famous for his breakup anthem, recently helped the candy celebrate its Àrst birthday at a huge bash in New York, the highlight of which was a 46-ft. tall Orange M&M’s piñata. “Isn’t this cool? Isn’t this the coolest thing you ever saw in your life?’” said musician Cee Lo Green moments before busting open the piñata and releasing a waterfall of thousands of M&M’S Pretzel bags. An ofÀcial from the Guinness Book of World Records was even on-site to verify the piñata as the largest ever constructed. “When M&M’S Pretzel was recently named the ‘Product of the Year,’ we knew we’d have to throw an unforgettable birthday bash,” says Debra Sandler, chief consumer ofÀcer, Mars Chocolate North America. “And it doesn’t get more exciting than Cee Lo Green, a 46-foot replica of Orange and thousands of bags of M&M’S Pretzel.” Guests of the Aug. 4 bash also were treated to the traditional birthday party bells and whistles – birthday cake, games, prizes and other fun birthday activities. For more information, visit www.mars.com.

Top 10 Non-Sugarless Gums (Latest 52 weeks ending July 10, 2011) Brands

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

1. Wrigley’s Double Mint 2. Wrigley’s Juicy Fruit 3. Wrigley’s Spearmint 4. Wrigley’s Winterfresh 5. Wrigley’s Big Red 6. Hubba Bubba Bubble Tape 7. Freedent 8. Hubba Bubba Max 9. Bubblicious 10. Concord Double Bubble Total, including brands not shown:

$73.9 $46.5 $34.2 $32.3 $28.7 $22.3

3.76 2.18 -3.57 -8.93 -0.41 9.21

Dollar Share of Type Chg. Vs. Yr Ago 1.75 0.93 0.19 -0.3 0.4 0.79

Unit Sales (in millions)

$20.3 $19.1 $16 $13.6

-11.23 -19.77 -22.14 8.36

-0.33 -0.88 -0.88 0.46

15.5 19.8 17.5 6.2

$382.9

-5.66

-

404.4

82.7 48.4 44.5 40.6 32.8 17.8

Total US FDMxC (Supermarkets, Drugstores, Gas/C-Stores and Mass Market retailers excluding Wal-Mart). In addition to excluding Wal-Mart, the FDMxC data also does not include sales at Club Stores or Liquor Stores. Source: SymphonyIRI Group, a Chicago-based market research Àrm.

RC15 RETAIL CONFECTIONER September 2011

Play-Doh meets chocolate Finally, there’s a product that might be innovative enough to keep kids from eating their Play-Doh. The new Magic Choc Flexible Chocolate, launched in the UK by I Want Group, is a chocolate candy that can be moulded and shaped without any need for melting. The product, made from 100% Belgian chocolate, contains a mix of white (40g), dark (20g), and milk (60g) chocolate pieces. A patent-protected method of tempering the chocolate allows it to set, whilst remaining Áexible, the company explains. This results in “a product that can be formed to create as many fun shapes as the imagination allows,” it adds. “We have reported claytype, sugar-based candies in the past that mimic mouldable dough, but this product kicks the concept up a notch as it is actually chocolate-based,” says Tom Vierhile, Innovation Insights Director for Datamonitor, which featured the product as an innovation of the week. Magic Choc, which recently launched in the UK, comes in a 120-g paperboard box, which makes 4-5 “treat size” models for a suggested retail price of £4.99. For more information, visit www.magic-choc.com.

www.retailconfectioner.com

.EW$ATESÏ 6DYHWKH'DWH 0D\² &KLFDJR,/86$

0DUN\RXUFDOHQGDUVQRZWRDWWHQGWKHODUJHVW FRQIHFWLRQHU\FRRNLHDQGVQDFNVKRZLQWKH$PHULFDV

ZZZVZHHWVDQGVQDFNVFRP

S H O W P RE V I E W

Chips stacked in visitors’ favor More exhibitors. More exhibit space. More solutions. Even a larger confectionery pavilion. This year’s PMMI’s PACK EXPO Las Vegas 2011 looks to break a variety of records.

T

he largest and most comprehensive packaging and processing trade show experience in North America will have more than 1,600 exhibitors occupying in excess of 600,000 net sq. ft. “We’re excited about the way PACK EXPO Las Vegas 2011 is shaping up,” says PMMI President and CEO Charles D. Yuska. “The Las Vegas show has grown considerably over the past 15-plus years, and now it has more to offer than ever. This year, we’re presenting a number of special features, many of them brand new.” One of those features, returning from last year but in an expanded format, is the Confectionery Pavilion. PMMI, together with the National Confectioners

The Candy Bar Lounge will provide a place for confectionery professionals to network, meet up with experts and take in educational seminars.

www.candyindustry.com

Association (NCA) will welcome candy makers to a 15,000-sq.-ft. area dedicated to confectionery processing and packaging. “PACK EXPO Pavilions are designed to help attendees quickly and easily find the suppliers that serve their industries, and the Confectionery Pavilion was one of our most successful endeavors at PACK EXPO International 2010,” explains Yuska. “This pavilion, and the support of NCA, were key factors in helping us deliver a successful show in 2010.” Ross Bainbridge of Bainbridge & Associates and chairman of NCA’s Supplier Advisory Committee says the partnership is delivering results. “Between packaging, which is our members’ interface with the consumer, and the processing solutions that make our members’ products possible, PACK EXPO is a phenomenal resource for the confectionery industry,” he says. “The Confectionery Pavilion connects our supplier members with their customers.” One of the new elements being introduced at the show that is also specifically tailored to the confectioner community is the Candy Bar. The swank meeting place, located in the upper South Hall, booth 7000, provides an ideal location for networking and educational presentations.

Features at The Candy Bar will include an “Ask the Expert” resource center, where attendees can discuss specific manufacturing challenges with leading authorities, and the Innovation Stage program, a series of live, 30-minute seminars focusing on confectionery packaging and processing technologies. Seminars are scheduled to start at 11 a.m., 1 p.m. and 3 p.m. on Sept. 26-27. Confectionery manufacturers and suppliers are also invited to a special networking reception hosted by PMMI and NCA in The Candy Bar lounge on Monday, Sept. 26, from 3:30 to 5:00 p.m . To help confectionery attendees prepare for PACK EXPO Las Vegas 2011, an interactive, connected online community will be available at packexpo.com with news and information about industry trends. During the show, the community will feature live blogs from industry experts with observations right from the exhibit floor. The connected community will remain active after the show ends, allowing manufacturers and exhibitors to stay in touch year-round. While online, visitors can also schedule appointments and build relationships with exhibitors that will be at PACK EXPO Las Vegas. For more information, please visit www.packexpo.com September 2011 CANDY INDUSTRY 21

SH OW P R E VI EW Hänsel Processing

A

t Pack Expo, Hänsel Processing (HP) will be exhibiting its traditional “Sweet Competence” at booth S-7108. Stacey and Russ Crosio from Crosio & Associates as well as Frank Temme from Hänsel Processing will be at your disposal. Since 1911, HP continues to supply the confectionery industry worldwide with an innovative and broad range of equipment and processing systems. The company’s extensive range of equipment for hard candy, which encompasses the Contigrav, Crossflow Cooker, Unibatch and Rotamat brands, enables HP to supply a complete line — from cooking through forming. The same is true for the company’s range of jelly, toffee, fondant, and aerated masses processing equipment. Moreover, HP is also proud to be the first to offer the Sucroliner hard candy lines with capacities of more than 4,000 kg/hr, capable of extruding four ropes simultaneously and each with a different color and flavor! Get to know more about high performance machines and installations for efficient and sustainable production of candies in personal meetings with Managing Director Frank Temme, who will, of course, be at your service in Vegas!

Visit booth S-7108

Sollich North America

S

ollich North America presents innovative and comprehensive solutions for chocolate and confectionary production by the industry leaders Sollich KG, Chocotech, Dumoulin and Knobel at their booth S-7003 during Pack Expo 2011 at the Las Vegas Convention Center. Sollich KG of Germany is the world’s leading supplier of enrobers, tempering systems, cooling tunnels and bar forming equipment along with a complete range of associated equipment. In keeping with their continuing innovations, they will be showing their Flex Tempering machine, introduced to the industry at this year’s Interpack. The TT Flex incorporates the industry leading TT tempering technology, but now offers the ability to have a greater range of throughputs, from 30% to nominal capacity. In addition, Sollich also will be displaying the proven M5 CIP enrober. This coater incorporates state of the art technology that is reflected in all aspects of the individual components making up an enrober. Sollich’s sister company Chocotech will exhibit machines from their Candy Division including Jellymaster, a continuous cooking system for all types of jellies and marshmallows. The cooker features first-in first-out product flow with determined guidance of the turbulently streaming product, PLC control with synchronized components in a completely hygienic design that can be connected easily to a CIP-system. Dumoulin manufactures a complete range of automatic high capacity panning systems in batch sizes up to 6,600 lbs. One of the important advantages of the Dumoulin system is that the design results in the smallest bed depth of any similar machine. This means all Dumoulin pans are gentle on delicate centers. Knobel offers a full range of chocolate moulding equipment, from individual depositors to complete moulding lines, all based on a modular design so the lines can grow with production requirements.

Visit booth S-7003

22 CANDY INDUSTRY September 2011

www.candyindustry.com

S H O W P RE V I E W Fearless Chocolate Gets Ready for Future Growth Oakland-based Fearless Chocolate has become the largest manufacturer of raw, organic chocolate in North America since it originated in the kitchen of company founder and president, Jordan Schuster, in 2006. It was only in 2010 that the company expanded production to reach consumers outside the state of California. Its raw, organic chocolate bars can now be found in national retailers like Dean & Deluca and Whole Foods, along with co-op groceries and small-scale stores in Southern California. Schuster recently sat down with PMMI’s public relations team to discuss Fearless Chocolate’s goals for market growth, implications for manufacturing and what innovations he hopes to find at the upcoming PACK EXPO Las Vegas 2011.

ProSweets Cologne attracting newcomers With seven months until the opening of ProSweets Cologne 2012, past exhibitors have not only reserved their space, they’ve expanded their booth size. Moreover, nearly 50 first-time exhibiting companies have signed on, which sets the stage for another recordbreaking event. Presenting the newest technological and supply solutions required for the production, processing and packaging of confectionery and snacks, the show will also feature the popular Robotic Pack Line as well as present an Ingredients Conference during the exhibit. ProSweets Cologne, which take places in Cologne, Germany, from January 29

www.candyindustry.com

Q: Has Fearless Chocolate set any goals for growth and product innovation in the coming year and beyond? A: We have ambitions to triple our business. Our products have been well received by consumers in the 12-month period they’ve been available outside of California, and there is still room to grow. Q: What changes do you expect to make to your processing/packaging line to meet those goals? A: There’s always going to be room for improvement on the processing and packaging lines. As we continue to evolve our manufacturing line to meet production demands, we’ll seek new technologies to improve efficiency, accommodate larger capacities and minimize our carbon footprint.

to February 1, 2012, looks to exceed the numbers posted by the last edition (2010), which attracted more than 19,000 trade attendees and 325 exhibitors. At the moment, more than 220 suppliers who have confirmed their presence, including such known firms as the Haas Group, Sollich, Aasted ApS, WDS-Winkler und Dünnebier Süßwarenmaschinen, Hänsel Processing, Carle & Montanari, Gerhard Schubert GmbH, Loesch Verpackungstechnik, Robert Bosch and Theegarten-Pactec.

Currently, we’re developing new secondary packaging that can be fed into an automated cartoning machine to help us improve line speeds. Q: While at the show, what kinds of innovations will you be looking for? A: We’re looking for what’s new in flexible materials, flow wrappers, band sealers and a wide range of packaging equipment. I’m constantly on the lookout for flexible packaging that is biodegradable. We are proud of the sustainability strides we’ve made with our existing packages. Additionally, we’d like to continue enhancing the automation on our line with more robotics installations that can help improve our overall efficiency and sorting capabilities.

through production and packaging to the final end-product destined for retail and c-store distribution.

For additional information, visit www.prosweets-cologne.com, www.ism-cologne.com or contact Veronica Woods, 773-326-9922, [email protected].

Perfect partnership ProSweets Cologne will again co-locate with ISM, the leading international trade show for confectionery and snack retail. The two shows combined will occupy eight exhibit halls, welcome 1,800 exhibiting companies and 51,000 visitors. Most importantly, the event enables visitors to take in the entire confectionery and snack value chain — from ingredients

September 2011 CANDY INDUSTRY 23

Ingredient

TECH NOLOGY

Coat my candy ‘well’ Increased consumer interest in health and well-being has prompted coating suppliers to offer a broader range of healthier options.

G

et the fat out. Put some fiber in. And make sure you leave anything artificial out. Tough marching orders. But if you’re a confectionery technologist, you have to respond to market trends. Ingredient suppliers are hearing and responding to the same demands. Ironically, the demand for minimally processed foods often requires maximum research and experimentation. Take the fat issue. At first, it was a case of eliminating trans fat, which — albeit challenging — prompted a broad range of product offerings from ingredient suppliers. Reducing saturated fat, however, is another matter. As Kelly Austin, director of technology for Clasen Quality Coatings

Photos in this section courtesy of Clasen Quality Coatings, Cargill and ADM.

24 CANDY INDUSTRY September 2011

(CQC), says, “There is certainly a desire in the food industry for significantly lower saturated fat levels in a confectionery coating that has a hard snap like a chocolate bar. However, the science to deliver this goal is still on-going. “The types of fat systems we use pose both a challenge and a tool for us when creating a coating,” she explains. “On one hand, one of our biggest challenges is managing the level of saturated fats that all coatings contain and working with our customers to make sure our coating fits the overall nutritional profile of the final product. On the other hand, our flexibility in using different types of fats enables us to explore some nontraditional uses of coatings.” Still, the company’s research efforts have paid off. For example, CQC has leveraged the eutectic effects of different fat systems to create a line of soft-set fillings that can be used in an entirely new set of applications when compared to traditional coatings. Most importantly, the line has nearly 25% less the saturated fat than a traditional coating. More progress, however, has been made in putting in additives, such as fiber, in coatings than reducing saturated fat. As Cargill’s Katy Cole, senior technical services manager, points out, “This is a steady trend. Compound coatings don’t have a standard of identity like chocolate does so manufacturers are not limited to specific flavors and colors when developing coatings. “This also provides an opportunity for creating compounds focused

on specific nutritional claims,” she adds. “Some of the areas where we are currently seeing interest are yogurt coatings, high-protein coatings and high-fiber coatings. CQC’s Austin concurs. She says that “Better for You” formulation requests as a prevalent and growing trend in today’s health-conscious market. “These trends have lead to an increased demand for similar requests as the natural trend, such as nonhydrogenated oils and natural colors and flavors, but also value-added ingredients such as protein, fiber, omega-3’s, vitamins and minerals,” Austin explains. “Confectionery coatings can play an essential role in meeting this demand by acting as a carrier for additional nutritional value or simply through formulations that enable customers to stay consistent with nutritional claims such as “Good Source of”, “Trans-Free”, “No Sugar Added”, or “Reduced Sugar,” she points out. Naturally, within these demands of less fat and more “good stuff,” comes the mandate for, well, all-natural ingredients. Suppliers understand that consumers gravitate toward nutritional claims that tout nothing but natural ingredients. “Confectioners are seeing consumer demand for all-natural or naturally flavored products,” affirms Cole. “But as there is no legal definition for allnatural, we work with our customers to understand their definition. This often means that the formula contains no hydrogenated fats, and is made with a natural flavor and non-alkalized cocoa powder. It ultimately comes down to how a customer defines natural or clean label.” At the same time, there are cost and functional issues. www.candyindustry.com

Ingredient Technology

Full palette “Confectionery coatings that meet natural claims can be more expensive due to ingredient sourcing, availability, or demand,” Austin points out. “Processing and functionality may be slightly different, depending on the formulation and end use of the coating.” CQC’s director of technology adds that natural colors are often water-based. As a result, this poses a processing challenge when incorporating them into a fat-based confectionery coating due to thickening effects. Nevertheless, “use of proper equipment and technique can overcome this for the end user,” she says. “In addition, some natural colors have the potential to bleed into the finished product over time. Although this isn’t detrimental to the product’s taste, it can become aesthetically unappealing. Natural colors may also lose or change color when heated, so evaluation in the end product under normal processing and storage conditions is always recommended.” Tough challenges, indeed. But where there’s a confection to be coated, there’s a way.

Known for its consistent and superior quality, the Merckens brand of Premium Chocolate and Rainbow Coatings have become a top choice among discerning chocolate retail confectioners for more than 85 years. Available in white, blue, green, orange, orchid, peach, pink, red and yellow, Merckens Rainbow color wafers and compound coatings will turn confectionery creations into eyecatching and mouthwatering works of art. ADM offers more than 70 additional colors by mixing standard colors with the help of the company’s simple Color Magic Chart. Moreover, to foster further creativity and enhance consumer appeal, Rainbow coatings are available in multiple Áavor proÀles—including dark and milk chocolate. The confectionery applications for Merckens Rainbow color wafers and compound coatings include solid moulding, panning, decorating and enrobing centers. This allows confectioners to add extra Áavors and attention-getting colors to chocolates, candies and other confections that keep customers coming back. In addition, experienced teams of sales, customer service and product development specialists are available to lend their expert assistance should a candy maker or chocolatier ever need help with the creation of a product. For more information about Merckens Rainbow chocolateflavored and pastel coatings, visit adm.com/merckens.

a Free eNewsletter

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

RE TA I L

r u o Get Y nthly Fix! Mo b ox n I r u o Y o t D e l i ve r e d

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

www.candyindustry.com

! ee

A Single Serving of Information on Categoryy Trends & Technology

scribe For F b r Su

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

September 2011 CANDY INDUSTRY 25

Processing

TECH NOLOGY

Pumping up productivity A SPX positive displacement pump reduces downtime and maintains inclusion size in chocolate coating application.

L

uigi Girotto, general manager of engineering and maintenance for Azusa, Calif.-based Morris National, knew the company had a winner when it launched Nutffles in 2009. The truffles, which feature a whole roasted nut in a creamy chocolate nut filling covered with Belgian chocolate and crisped rice, have quickly become a favorite amongst chocolate lovers. He also knew that producing these tasty morsels efficiently would be challenging. A key part of the production process involves enrobing, which involves applying the chocolate just right to ensure a visual delight for the consumer. Typically, enrobing centers with chocolate doesn’t pose any problems

for a positive displacement pump. Add an inclusion, however, such as crisped rice, and not all pumps are up to the challenge, as Girotto discovered. “We noticed that when the chocolate was recirculated, the size of the crisped rice pieces was reduced in size by as much as 50%,” he says. “This was unacceptable from a product quality standpoint.” Girotto and his team took steps to overcome the problem. They first tried accommodating the smaller end-product size by modifying their packaging line. The packaging machines are tolerant to 1/8-inch variations, but they were seeing variations of ¼ inch. They decided to package four smaller truffles instead of three to meet the package weight requirement.

Next, they changed the coating recipe. “Over a certain amount of time, the consistency and integrity of the outside layer would change because the size of the crisped rice pieces would decrease,” he adds. “We had to increase the amount we added to the chocolate in order to maintain product consistency.” Both of these steps weren’t viable long-term solutions and the company began looking for another pump that would keep the pieces intact and yet maintain the planned production volume. With the help of Bykowski Equipment & Engineering Co., Girotto decided to test a Waukesha Cherry-Burrell Universal I positive displacement pump.

Luigi Girotto, general manager of engineering and maintenance for Azusa, Calif.-based Morris National, holds the Waukesha Cherry-Burrell Universal I positive displacement pump that made enrobing with inclusions more efÀcient and economical.

26 CANDY INDUSTRY September 2011

www.candyindustry.com

“We sent SPX our product to test and they could do it,” Girotto recalls. “The size of the crisped rice pieces was maintained throughout the entire 35-minute cycle. That’s how low long it takes to fill the chocolate tank with inclusions, form the curtain and exhaust the batch. Plus, we’ve had no wear issues.” Chocolate alone is a very abrasive product. Add crisped rice to it and one creates a very powerful grit that will wear contact surfaces. With the original pump, maintenance became a huge issue. Maintenance crews had to replace the scrapergate shuttles sometimes as often as twice a week to avoid concerns about product contamination. Naturally, such ongoing maintenance proved costly. Besides the cost of the gates, the line had to be shut down for an hour, reducing overall output and efficiency.

Girotto reports that this downtime was eliminated when they switched to the Waukesha pump. Moreover, maintenance returned to being straightforward and manageable. “We open it [the pump] up when we aren’t in production to clean it and inspect for wear, but we aren’t experiencing any,” he says. “At the end of the season, we’ll open it to clean it and possibly change the seals. I don’t anticipate any other maintenance issues except what’s recommended by the manufacturer and the inspections required by our Quality Control department. It is night and day from what we were experiencing two years

ago with the gates. If I could go back with the now I would knowledge I have now, have gone with the Waukesha pump for this particular application. There is no shear on the chocolate and the ease of maintenance is hands down.” The Universal PD pump from SPX is designed with several long-life features including exclusive, non-galling alloy rotors that permit running at tighter clearances and pumping a wide variety of viscosities. And Girotto is convinced that the pump will work in his chocolate application for years to come. For more information, visit www.spx.com.

we need to hear from you! Have you renewed your subscription yet? All subscriptions expire each May, so if you haven’t yet, renew today at www.CandyIndustry.com/subad Are you borrowing this magazine? ? Receive your own subscription at www.CandyIndustry.com/subad

www.candyindustry.com

September 2011 CANDY INDUSTRY 27

Supplier

SPOTLIGHT

Ensuring a sweet journey Supply chain partnership between Storck and Weber Logistics delivers beneÀts to retailers and consumers.

S

torck is a fourth generation, family-owned company. So is Weber Logistics. But the similarities don’t end there for the two companies. Earlier this year these two classics formed a strategic partnership to ensure that more than one million cases are delivered each year to Storck’s customers and consumers using Weber Logistics’ supply chain expertise. With a global presence in more than 90 countries, Berlin-based Storck markets and sells 60 different confectionery SKUs under the brands of Riesen, Werthers, Mamba, Merci and Toffifay. It’s not surprising to hear that reliably and responsively supplying customers with product remains a critical component to successfully managing a multinational operation. For Catherine McClure, Storck’s director of operations for supply chain, North America, it’s all about providing best-in-class service to both retailers and consumers.

28 CANDY INDUSTRY September t b 20 2011

McClure oversees and manages all importing, warehousing, and distribution to customers throughout North America, including customer service and copacking. The company’s leading 13 SKUs achieve 84% of Storck’s sales. “We strive to be a top confectionery brand and we need partners that can support us,” says McClure. “Internally, we are not warehousing and distribution experts. It is simply not our area of expertise.” “We wanted a best-in-class provider and Weber Logistics has the scale and systems to offer us improvements,” she continues. “We produce unique, high quality brands that have gained consumers’ trust and loyalty and we are committed to delivering the freshest product to our consumers.” Late last year Storck needed to locate a Third Party Logistics (3PL) supplier with confectionery expertise in the Western United States because their previous provider was going out of business. “The candy industry is a tightk community and we know knit w can handle warehousing and who t transportation for the confectionery i industry,” McClure explains. “We were aware of Web Logistics Weber and their expertise in confectionery lo logistics and they w were already d distributing to our c customer base.” “We looked at service, price and capability to position ourselves for growth and

we needed to look to a provider who could accommodate our needs and increase in warehousing and value-added distribution,” she says. “Weber is very well-established in warehousing and distribution on the West Coast and they have the scale and systems to offer us improvements,” McClure continues. “They have a strong IT solution, which compliments our requirements for EDI [Electronic Data Interchange] between us and our customers – this was a big piece of the decision-making process. We rely on a combination of their services.” Storck’s three manufacturing facilities in Germany supply all candies shipped to the United States. To preserve freshness and quality, all candies require a constant temperature range of 55-65 degrees until they arrive at the customer’s doorstep. The relationship between Weber and Storck includes full-service third party logistics for the Western United States: California, Nevada, Arizona, Oregon, and Washington. Weber had existing relationships with many of Storck’s retail customers including Safeway, Rite Aid, Walgreens, Ralph’s, Costco and Smart &Final, to name a few. The entire operation remains temperature-controlled from start to finish, including drayage from the Port of Oakland to Weber’s Stockton facility, warehousing, processing orders, and outbound LTL and truckload, depending on the customer. “They provide both transportation and warehousing, which makes it easier for us; it’s all centralized versus doing it in pieces,” McClure explains. “They pick up our containers at the Port of Oakland and the containers are taken back to their Stockton facility where the orders are filled www.candyindustry.com

Weber’s Confectionery Logistics Expertise:

and processed via EDI – the information seamlessly flows from our customers to us to Weber. Weber picks orders for our customers including mixed pallets LTL, FTL and all special requirements for labeling.” Centrally located in Northern California, Stockton (60 miles east of the San Francisco Bay Area, 83 miles east of San Francisco, and 45 miles south of Sacramento) provides an ideal location for Storck’s West Coast distribution. Availability to rail and surface transportation for import containers and product, coupled with local access to the surface infrastructure throughout the Western States, provides a key advantage for the 208,000-sq.-ft. distribution facility.

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

www.candyindustry.com

“Stockton is a great location in Northern California to expand and grow with Storck’s business” says Marc Levin, Weber’s senior vice president, client solutions. “From our facility we can easily access the north, east, west and south directions, which is why we will continue to expand our logistics operations in Stockton with more warehousing space, trucks and services.” At the facility, Weber offers the latest technology to provide Storck with constant and real time visibility to their inventory. “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,” says Levin. “It’s our job to help Storck expedite the decisionmaking process using the latest WMS[Warehouse Management System] and TMS [Transportation Management System] solutions, which allows them to allocate inventory within minutes instead of hours or days.” “The Storck Supply Chain manages all of North America so we work with several 3PLs,” McClure explains. “We rate Weber very highly in terms of commitment to service excellence as they have strived to meet our needs since we started our relationship in March. There have been challenges – every customer has their own requirements – but each time Weber has put a solution in place to make sure issues do not recur. They have worked

• Multi-temperature and humidity-controlled storage, including air-conditioned, cooler and frozen environments • Temperature-controlled LTL and FTL outbound delivery service throughout North America • Lot and expiration date code tracking throughout the facility (inbound, storage, delivery) • Perpetual cycle counting and stock rotation • American Sanitation Institute and the American Institute of Baking audits • Robust barcode scanenabled WMS designed to support the confectionery industry and to manage inventory control • Lot-code First In, First Out, stock rotation logic • Comprehensive freight consolidation and a proven perishable network of pool distribution services • Cross-docking, transloading and pick-packing • Value-added: packaging, kitting, marking/tagging, display-building, QA/AC

closely with us not only to implement processes and systems but also to develop good working relationships.” The other thing these two companies have in common is an eye toward future growth. “Weber has shown their desire to grow by opening their second facility in Stockton, which is very reassuring that they are looking to expand and not downsize like a September 2011 CANDY INDUSTRY 29

Supplier Spotlight

lot of 3PLs,” she adds. “They are in a growth mode of their operations.” In fact, Weber saw an opportunity to bring further innovation to confectionery

logistics several years ago when it expanded and improved its distribution capabilities in the Western United States. This lead to a substantial increase in

Weber Logistics’ 208,000-sq.-ft. distribution facility in Sacramento, Calif., is ideally located to service West Coast accounts.

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 humiditycontrolled warehousing and transportation to benefit our strong confectionery customer base,” says Levin. “We also bolstered our trucking inventory with the latest chill freight vans and trailers featuring Thermo King Whisper reefer units.” “Confectionery is our strength so we will continue to stay on the leading edge with the latest in refrigeration and technology supported by the best and most knowledgeable staff,” he emphasizes. “We are very excited about working with Storck and helping them grow their business in the West.”

Visit

m o c . y r t dus n i y d n a news

www.c test industr y ates! r the la fo

pd

su d n e r t &

nd sy to À a e e r with es a updat homepage News ! andy ection C s s e h w t e N on aking our Bre

ce of ur sour ing o y is y r th Indust r every Candy ormation fo o retail. inf gt insider acturin f u n a from m

30 CANDY INDUSTRY September 2011

www.candyindustry.com

International SUPPLIER SPOTLIGHT

Accommodating customers and their needs Be it 50-kg. capacities or 5,000 kgs., the Ladco Group can Àt the machine to the market requirement in cocoa bean processing.

T

he Ladco Group of companies — MacIntyre Chocolate Systems, Petzholdt Heidenauer and Beetz Mixing Technologies — through the last three years has been developing jointly a new range of cocoa bean processing equipment for smaller chocolate producers. The Group now has two output ranges, which includes roasting, winnowing, pre-grinding, alkalizing, sterilizing, pressing, deodorizing and powder processing. The first equipment range features a capacity of 250 kg./hr. size. A smaller range, which currently excludes powder processing, is pegged at 50 kg./hr. capacity. Of course, Germany-based Petzholdt manufactures cocoa processing equipment rated for 500 kg./hr. and higher for larger installations. Petzholdt continues to develop its five-roll refiners, introducing an 1800 Super model, which gives an increased output of up to 30% compared to the traditional 1800-mm wide five-roll refiners. Beetz Mixing Technology also has increased the capacity of its machines, recently introducing a new vacuum system, which is more controllable and suitable for alkalizing and

sterilizing for cocoa bean processing. In addition, the vacuum system can be used for recycling chocolate masses that have high water contents. The MacIntyre range of equipment continues to evolve, including new additions to the popular refiner/conches line. The company also introduced a compact one-shot moulding machine (Mark 2 model) linked to its vertical cooling tunnels, which drew much interest at interpack. These machines will mould conventional one-shot items as well as handle bookmoulded products. The lentil rolling lines for chocolate ball and lentil forming have been increased up to 1.5 meters wide and 600 mm in diameter, increasing the output considerably compared to traditional lentil rollers. MacIntyre also manufactures roller sets for caramel center production. During the past three years, the company has been investing heavily in new products while simultaneously improving its existing line. The move strengthens the group’s positioning for the future by allowing Ladco to supply an extended range of affordable products for the world markets today. For more information, visit www.macintyre.co.uk.

A cross-section of the Ladco Group range of equipment, including (from l. to r.) a MacIntyre 6,000-kg. duplex reÀner/conche, a Petzholdt Àver-roll reÀner (1800 Super model) and a Beetz vacuum mixer.

www.candyindustry.com

September 2011 CANDY INDUSTRY 31

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

EQUIPMENT FOR SALE

NEW AND USED PROCESS AND PACKAGING EQUIPMENT • Unused Jet Heat Tunnel, Model BS-4535LA

• 3M-Matic Top & Bottom Case Sealer 77R

• New Horz/Vert Candy/Snack Band Sealer

• Various Visual Pak 6 Stn Blister Heat Sealers

• New Tabletop Cup Seal System, Model POS-1S

• Sollas Auto Cellophane Overwrapper 17-100

• New Candy/Snack Form Fill Sealer DCP200

• 5-1000 Gallon Stainless Steel Kettles & Tanks

• New & Used S/S Candy Coating Pans 16”-60”

• Image Ink Jet Coders 1000 S8 & Jaime S8-C2

• New Candy/Snack Net Weigh/Fillers(customizable) • Various Conveyors, Turn and Pack Tables

Complete Packaging Lines for Tablets, Capsules, Liquids, and Powders Process Equipment: Mixers, Tanks/Kettles, Granulators, & Coating Pans Advertise in the Classified Network www.djsent.com • e-mail: [email protected] EQUIPMENT CAN BE INSPECTED IN TORONTO!!! Call Diana RotmanMOST at 847-405-4116 or [email protected]

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

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

CONSULTING

LATEST PROJECTS Phone: (314) 919.5045 www.habib-ADM.com Email: [email protected]

• 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

WANTED TO BUY

CALL SCOTT SWISHER • 614-607-0295

WE BUY CANDY, FOOD & BEVERAGE

[email protected] See my latest projects and services at www.candymachineconsulting.com

CLOSEOUTS

WASHERS & DRYERS For Chocolate Molds & Plaques KUHL CORP. - PO BOX 26 FLEMINGTON, NJ 08822-0026 Nationwide pick up since 1993

Tel: 908-782-5696 Fax: 908-782-2751

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

Visit candyindustry.com for more classified ads online.

w w w.can d y i n d u s t ry. c o m CI1110Wham.indd 1

10/29/10 3:48 PM

32 CANDY INDUSTRY September 2011

www.candyindustry.com

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

Chocolate Melters - 100# - 300# - 1000# Greer 16” Ebrobing Line w/o cool tunnel Forgrove 22B Twist Wrapper Flow Wrappers - Forgrove 255 - F.M.C. Scotty Doboy Flow Wrapper Foil Wrapper Forgrove 26P Sharp Packaging Machine Friend Depositor Depostors - 32” Racine - 32” National Rovena Vertical Bagger w/Weightpack Rasch Temperer

CUSTOM CHOCOLATE MOLDS

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

www. candy indus tr y.c om

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]

[email protected]

AD INDEX ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com Beneo GMBH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.beneo.com Dumoulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.dumoulin.fr Harpak, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.harpak.com Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . . . . . . . . RC7 . . . . . . . . . . . . . . . . . . . . . . www.hilliardschocolate.com Hosokawa Bepex GmbH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 . . . . . . . . . . . . . . . . . . . . . . . . . www.bepexhosowas.com Klockner Hansel Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 . . . . . . . . . . . . . . . . . . . . . www.kloeckner-Haensel.com Lindt & Sprungli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.LindtUSA.com National Confectioners Assn. . . . . . . . . . . . . . . . . . . . . . . . . . RC16 . . . . . . . . . . . . . . . . . . www.sweetsandsnacksexpo.com

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.

Original Gourmet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.ogfc.net Roadtex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.roadtex.com Sollich North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.sollich.com Union Confectionery Machinery Company . . . . . . . . . . . . . . . .13 . . . . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.com Weber Logistics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 . . . . . . . . . . . . . . . . . . . . . . . . . .www.weberlogistics.com

www.candyindustry.com

September March 2011 CANDY INDUSTRY 33

CANDY WRAPPER Surf & Turf Having once dipped chocolates as a part-time employee, Harbor Sweets’ owner and ceo now captains a confectionery shop that brings joy to thousands.

E

questrian Phyllis LeBlanc brings the discipline of competitive dressage into her role as owner and ceo of Salem, Mass.-based chocolate maker Harbor Sweets, where she has worked and risen through its ranks for more than 23 years. The company, housed in an original historic red brick building near downtown Salem, has been producing handcrafted chocolates in moulds and copper kettles since 1973. That’s when founder Ben Strohecker elected to leave Schrafft’s candy company in Charlestown, Mass., and open up his own shop making the “best piece of chocolate in the world.” In doing so, he came up with one of the shop’s signature items, the Sweet Sloop, a sail-shaped piece of almond buttercrunch enrobed in white chocolate, subsequently hand-dipped in dark chocolate and “bottomed” off with crushed pecans. This signature sweet, which launched more that a thousand smiles, provided not only the anchor for Strohecker’s successful maiden voyage in confectionery retailing, but inspiration and expansion for LeBlanc. Today, the former employee turned owner — LeBlanc worked as a candy dipper at the retail shop back while attending Salem State College — continues the adventure. When she took over the company in 1998, 34 CANDY INDUSTRY September 2011

LeBlanc had never imagined she would one day run a chocolate shop. As one would expect, she not only successfully captained Harbor Sweets in familiar waters, but also explored new territories, launching new lines of chocolates stemming from her love of horses, Dark Horse Chocolates, as well as gardening, Perennial Sweets. The company also produces a variety of nautical- and coastal-themed candies as well as chocolates that replicate Boston’s famous Swan Boats. This year the company’s 2011 Holiday Gifts will include original art for popular chocolate advent calendars. Thus, it’s not surprising to discover that tourists and regulars looking for New England connections and handmade traditions eventually dock at Harbor Sweets. What did you think you would be when you grew up? I thought I would ride horses and raise dogs. Owning a business was not in my plans. My parents both owned their own businesses and I could not imagine why anyone would want to work that hard! Name one of your favorite movies. “Seabiscuit,” and I’m looking forward to seeing “The Help,” which just came out.

Former employee-turned owner Phyllis LeBlanc shows a sample of Harbor Sweets confections. Her love of horses led her to create Dark Horse Chocolates.

Describe your perfect dream vacation. Staying any place on the coast of New England with time to read and relax. It would be absolutely perfect if I could also ride my horse while there. What book are you currently reading? “Maine” by J. Courtney Sullivan. Aside from a family member, whom would you most want to be stranded with on a deserted island? Oprah. I’m sure she’d have enough stories to keep me entertained for years! What is your pet peeve? The expression, “Have a good one.” I always wonder, one what? I’d give anything to meet: Warren Buffet. He bought the best chocolate company on the West Coast and I’d like to introduce him to the best chocolate company on the East Coast: Harbor Sweets! The best piece of advice I’ve received: Trust your gut. What excites you most about your job? Making people happy; everyone loves chocolate! www.candyindustry.com

Merckens—the canvas for your masterpiece. You’re more than a confectioner. You’re an artisan. A creator of candy that’s as enticing to look at as it is to taste. That’s why Merckens has been the trusted brand of chocolate and coatings for discriminating candy makers for more than 85 years. Products like our Rainbow™ compound wafers, available in colors ranging from orange to orchid, deliver the consistency and quality artisans need to create crave-worthy works of art.

Find the inspiration for your next masterpiece by visiting us at adm.com/merckens.

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

1-800-MERCKENS | [email protected] | www.adm.com