Candy Industry February 2011

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Author: Bernie Pacyniak

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Inside: Inside:

visit us at

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

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

IDA-C Chocolate coating and varnishing

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

Contents

Kristine Collins

Bernard Pacyniak

February 2011

Associate Editor 847.405.4050 [email protected]

Grace Weitz

Editorial Intern 847.405.4077 [email protected]

Kristine Collins

MANUFACTURER PROFILE 18 OAXACAN OVERTURE

Somerville, Mass.-based Taza Chocolate produces stoneground, authentic Mexican style chocolate.

18

SPECIAL REPORT 26 DISTILLING CHOCOLATE’S ESSENCE

Godiva Chocolatier teamed up with Diageo to create a branded chocolate-infused vodka.

EDITORIAL Editor-In-Chief 847.405.4004 [email protected]

Crystal Lindell

Volume 176, Number 2

COVER STORY

Publisher 847.224.8944 [email protected]

ADVERTISING North American Sales 847.224.8944 [email protected]

Dee WakeÀeld

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

Diana Rotman

ClassiÀed Sales Manager 847.405.4116 [email protected]

Jill L. DeVries

Corporate Reprint Manager 248.244.1726 [email protected]

Steve Pintarelli

Group Publisher [email protected]

Peter Havens

Senior Group Publisher

Jennifer Allen

Sarah Zagacki

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

BNP CORPORATE DIRECTORS

SUPPLIER SPOTLIGHT

Timothy A. Fausch

48 FAMILIAR TERRITORY

Chocolate processing and packaging supplier Carle

Publishing

John R. Schrei

Publishing

Rita M. Foumia

Corporate Strategy

Ariane Claire

Marketing

Vincent M. Miconi

Production

Lisa L. Paulus

Finance

Michael T. Powell

Creative

& Montanari crossed the pond to Ànd one of its own to

Nikki Smith

Directories

Marlene J. Witthoft

Human Resources

lead the company in a changing marketplace.

Emily Patten

Conferences & Events

Beth A. Surowiec

Clear Seas Research

RC8

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

SHOW PREVIEWS 32 PMCA PREVIEW 35 INTERPACK SUPPLIER PROFILES

Postal List Rental

CI 26

E-mail List Rental

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

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

RC 4

4 CANDY INDUSTRY February 2011

Printed in USA

www.candyindustry.com

Setting the pace in starch moulding for over 50 years!

New Generation Mogul Line At Interpack 2011, NID will proudly debut its new generation of highspeed M3000 moguls. With over 600 moguls sold worldwide over the last 53 years, the traditional reliability and performance of the NID range of M3000 moguls is well known to the confectionery industry. This tradition has been maintained while introducing many new innovations as a result of partnerships with our customers. Tray transport is by the well-proven and simple “walking beam” which with recent additional

innovation permits production of high quality articles at tray speeds up to 35 trays per minute 24 hours per day, 7 days per week. Servo drives are used extensively to ensure synchronization between critical machine functions, including tray movement, printing, and depositing.

New Depositing Pump Range Rotary pumps designed to fit new or existing NID mogul lines are a new addition to NID’s existing lineup of pumps developed to

Visit us at Interpack

meet the high-speed production outputs of M3000 moguls. Using single pneumatic cylinder or dual pneumatic systems, rotary valve pumps can offer depositing precision matching that of the flat valve bar pumps. NID’s pumps are designed to produce traditional confectionery masses ranging from one color per piece, side by side colored articles or center-in-shell articles up to six colors per tray.

12 - 18 May, 2011 Hall 3, Stand D24

Contact NID at www.nid.com.au or by email at [email protected]

NID Candy Ind Mag Ad v110127-9 edited Final Copy.indd 1

27/01/2011 3:46:34 PM

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

8 INTERNATIONAL TRADE FAIR

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Nurturing One’s Niche

Editor-in-Chief Bernie Pacyniak discusses how valuable a feel-good aura can be for a confectionery company.

NEWS & ANALYSIS

12

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Chocolate challenges chefs

Plus: Cocoa picture bleak: find out what Cargill believes the future holds for the global cocoa industry.

INGREDIENT TECHNOLOGY

44

Confectioners avoid being ‘saturated’ in fat

Candy companies are embracing new products and techniques to help lower an irksome component of fats and oils.

CANDY WRAPPER

56

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One-Man Chocolate Creator

After discovering a passion for cocoa in France, Alan McClure, brought his love back home and turned it from a hobby into a business.

ALSO IN

THIS ISSUE ... RC2

Sweet Talk

RC4

New Products

Associate Editor Crystal Lindell dishes on what it’s really like to work for a candy magazine. Harvest Sweets Fruit TrufÁes, Bachman Sweet Potato Tortilla Chips & Dipping Strips, Jelly Belly’s Peas & Carrots Mix and Chuao Chocolatier Bonbons are among this month’s featured introductions.

RC8 Order your entrance passes online in advance of the show!

RC12 For show information: Messe Düsseldorf North America 150 North Michigan Avenue Suite 2920 Chicago, Il 60601 Tel. (312) 781–5180 Fax (312) 781–5188 E-Mail: [email protected] http://www.mdna.com

For hotel and travel arrangements: TTI Travel, Inc. Tel. (866) 674–3476 Fax (212) 674–3477

Confection companies are marketing new textures, Áavors and colors to entice consumers.

Cover Story: Bringing ‘Garden Fresh’ Confections to Shoppers

Garden Fresh Market owner Adi Mor stocks about 600 different confections, half of which are private label and the other half of which include a large international selection.

RC16

6 CANDY INDUSTRY February 2011

Industry Trends: Licorice

Bits & Pieces

In this issue: A full-size gummy heart, and some Willy Wonka-style gum.

www.candyindustry.com

Opening SHOTS

Nurturing one’s niche By Bernie Pacyniak

I

’d like to say that the photograph of me on the bicycle shows my commitment to being green and reducing my carbon footprint. And although I used to ride a bicycle to the train station in the past – about three miles one way — I’ve succumbed to the convenience of driving a car to work these past years. Actually, the three-wheeler pictured is a bicycle typically used by vendors in Mexico. Taza Chocolate’s co-founders, Alex Whitmore, Kathleen Fulton and Larry Slotnick, all bicycle enthusiasts, brought two of the bicycles over to the United States to peddle their wares at farmers’ markets. The bicycles have a large storage area and a decorative roof so they can be ideal mobile retail units even during a hot, humid day. When Fulton told me they had them on site, I couldn’t resist getting my picture taken on one. It’s that kind of unconventional thinking that formed the basis for Taza Chocolate, and continues to drive the organization, inspiring customer, consumer and community loyalty. Consider what happened to the company last August. After several months of do-it-yourself construction to prepare newly leased space for expanded production and ofﬁce space, the company moved its operation downstairs to take advantage of more operating room and improved efﬁciencies. That weekend, a massive downpour in Boston overwhelmed the city and ﬂooded the facility. As Whitmore explains, the plant had an average of eight inches of water, requiring partial teardowns of freshly painted walls as well as scrub downs throughout the 8 CANDY INDUSTRY February 2011

facility. Luckily, most of the ﬁnished product was still being stored upstairs, which gave Taza a small supply window for recovery. Despite the loss – the company didn’t have ﬂood insurance because the building was not in a ﬂood plain – Taza was back and running in less than 10 days. Coverage by the local media prompted retailers who sold Taza Chocolate to organize a “Save the Chocolate Factory” drive, which Editor Bernie Pacyniak tries out a Mexican vendor promised that a portion of bicycle used by Taza Chocolate to sell product at sales from Taza’s product farmers’ markets. line would be donated to the recovery effort. retailers and other small businesses to Consumers also could purchase Taza establish relationships, all the time nurBucks on the company’s immediate Web turing a positive image with consumers site, which generated much needed cash through the media and local events. to use at the company’s store for future In late January I covered the Internachocolate purchases. tional Sweets and Biscuits Fair and I can Mike Schechter, director of manuassure you that there are plenty of competifacturing at Taza Chocolate, said he was tors out there, both foreign and domestic. amazed by the genuine community There’s no room for complacency. Conconcern for the business. It’s extremely sequently, confectioners need to recognize difﬁcult to foster such loyalty through the importance of being a good corporate even the best marketing campaigns. citizen – and then work hard to tell the Given the limited resources that small world about it. and midsized companies have to work Confections continue to have a “feel with, it’s tremendously important to gengood” aura about them, despite the ongoerate positive publicity on one’s home turf. ing concerns about diet and health. MagTaza Chocolate not only has great nify the power of that aura by showing that chocolate, it also has a fascinating startup the company producing those treats is also story, one that nearly all American conan entity consumers can feel good about. sumers can identify with. They’ve also As Taza itself experienced, the payback done an excellent job working with local goes beyond what you can imagine. www.candyindustry.com

WE REQUEST the pleasure of your company for the 66th...

Candy Industry magazine along with the chairman and members of the Kettle Committee will present the 66th Kettle Award at a gala reception on May 25, 2011, during the Sweets & Snacks Expo in Chicago. The event will be held in the main dining room of the Union League Club of Chicago at 65 West Jackson Boulevard from 6 to 7:30 p.m. Each of the nominees for this illustrious award

were nominated based on their accomplishments, activities and contributions to the confectionery industry in 2010 as determined by the criteria set up for the Kettle Award in 1945. The criteria require superior achievement in the following areas:

Mark your calendar to attend this gala event on May 25! RSVP via e-mail: [email protected]. Just give us your name, company name and the number of people planning to attend. Questions? Call Kris Collins at 847-224-8944.

• Sales and Marketing • Education and Personnel Training • Energy and Environmental Contributions • Quality Advancement • Government Relations • Public Relations • Administrative and Financial Techniques • Production and Plant Improvement • Research and Product Development

2010-11 KETTLE COMMITTEE MEMBERS Bryan Bainbridge Partner Bainbridge Associates LLC 2465 Byron Station Dr. SW. Suite B Byron Center, MI 49315 Tel: 616.583.1458 [email protected]

Russ Crosio (Secretary) President Crosio and Associates, Inc. 3165 Sable Ridge Drive Buford, GA 30519 Tel: 404.610.3335 [email protected]

Jim Bourne President Hilliard’s Chocolate Systems 275 East Center Street W. Bridgewater, MA 02379 Tel: 508.587.3666 [email protected]

Chuck Dodson Director Consumer Insights & Marketing A.M. Todd Ingredients and Flavors 1717 Douglas Avenue Kalamazoo, MI 49007 Tel: 269.216.2613 [email protected]

Katherine Clark (Chairperson) Director of Technical Services Specialty Food Ingredients Division Centerchem, Inc. 707 Skokie Blvd., S-600 Northbrook, IL 60062 (847) 509-2750 [email protected]

Robert Dono National Sales Manager – Confectionery Robert Bosch GmbH 5 Deacon Dr. Mercerville, N.J. 08619 Tel.: 609.587.4879 [email protected]

Bill Copeland President aspecialtybox.com 12437 East 60th Street Tulsa, OK 74146 Tel: 918.629.6084 [email protected]

Scott Funk Senior Sales Executive - Midwest The Blommer Chocolate Co. 4277 West Shore Court Westerville, Ohio 43082 Tel. 216-533-6711 (cell) [email protected]

Ray Cote President American Chocolate Mould Co., Inc. 1401 Church Street, Suite 5 Bohemia, NY 11716 Tel: 631.589.5080 [email protected]

Mark W.Glimmerveen VP of Sales and Marketing Clasen Quality Coatings Cell: 912 346 1595 Ofﬁce: 912 236 2797 Email: [email protected]

10 CANDY INDUSTRY February 2011

Jim Greenberg Co-President Union Confectionery Machinery Co.y 801-825 East 141st Street Bronx, NY 10454-1917 Tel: 718.585.0200 ext. 116 Cell: 203.913.9656 [email protected] Lee Hartman Sales Manager Printpack, Inc. 2800 Overlook Parkway, NE Atlanta, GA 30339 Tel: 404.460.7331 Cell: 404.434.9414 [email protected] James H. Heinz President & CEO Bell Flavors & Fragrances, Inc. 500 Academy Drive Northbrook, IL 60062 Tel: 847.291.8300 [email protected] Fred Hintlian President Varick Enterprises, Inc. 14 Fieldstone Drive Winchester, MA 01890 Tel: 617.561.0628/0629 [email protected] Dave Hogan Senior Business Development Manager Colorcon, Inc. 415 Moyer Boulevard West Point, PA 19486 Tel: 267-228-9951 E-mail: [email protected]

Roderick Oringer National Sales/Marketing Manager Oringer Division Concord Foods, Inc. 10 Minuteman Way Brockton, MA 02301 Tel: 508.580.1700 x 315 [email protected] Chuck Phelan District Manager Cargill Cocoa & Chocolate 1229 Hamlet Hill Drive West Chester, PA 19380-4072 Tel: 610.738.3320 [email protected] Megan Rose (Vice Chairperson) Regional Sales Representative AarhusKarlshamn USA Inc. 131 Marsh Street Port Newark, NJ 07114 +1 708-663-9474 (Mobile) [email protected] Gordon Shearer Key Account Manager, East Coast Danisco USA Inc. 660 White Plains Road Suite 610 Tarrytown, NY, 10591 Mobile: 215 – 990-9401

John Zima Director of Retail Confectionery Sales & Marketing ADM Cocoa 12500 W. Carmen Ave. Milwaukee, WI 53225-6199 Tel: 414.358.5743 [email protected]

BNP Media Representatives Bernie Pacyniak Editor-in-Chief Candy Industry Magazine 155 Pﬁngsten Road, Suite 205 Deerﬁeld, IL 60015 Tel: 847.405.4004 Fax 847.405.4100 [email protected] Kristine Collins Publisher Candy Industry Magazine 155 Pﬁngsten Road, Suite 205 Deerﬁeld, IL 60015 Tel. 847-224-8944 Fax 847.405.4100 [email protected]

Joni Stern President Stern Ingredients 338 W. Oakdale Chicago, IL 60657 Tel: 773.472.0301 Cell: 773.251.8488 [email protected]

www.candyindustry.com

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

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

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

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

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

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

February 2011 CANDY INDUSTRY 11

News

& A N A LY S I S

Chocolate challenges chefs Students and professionals competed in the Àrst ever Cacoa Barry L’art du Chocolatier Challenge. By Crystal Lindell

A

s Sean Pera combined a chocolate concoction in a mixer on the counter of a sterile workstation, four people closed in on him and studied his technique with intensity. Pera was one of six participants competing in the student round of the ﬁrst-ever Cacoa Barry L’Art du Chocolatier Challenge held at the Barry Callebaut Chocolate Academy in Chicago, Ill. During the Food-Network-style competition, the scent of chocolate and sugar ﬁlled the room while the chefs created their desserts under time pressure. With the deadline looming, the anxiety

Judges watch Sean Pera make a dessert during the Cacoa Barry L’art du Chocolatier Challenge.

of the situation ﬁnally showed on Pera, whose hands shook during the last 30 minutes as he plated his complex creation, “Chocolate in Organics.” “That was the fastest three hours of my life,” he said afterward. A few hours later, all the stress and anxiety turned out to be worth it though — Pera won. While the ﬁrst day of the challenge was for students — they had to make a plated chocolate dessert within three and a half hours — the second day was for the professionals — each had to make a tart, a verrine and a Abigail Dahan, (right) accepts her prize from plated dessert. Parveen Werner and Jerome Landrieu, after winning Àrst place in the Cacoa Barry L’art du Abigail Dahan, pastry suChocolatier Challenge. pervisor at the Park Hyatt Chicago, took home the top prize in the professionals category, which gourmet marketing director of the Ameriincluded $10,000. Pera, of the Culinary cas for Barry Callebaut, congratulated the Institute of America, in Hyde Park, N.Y., contestants on the accomplishment of won $3,000 in cash as part of his prize. making it to the competition. As the awards were handed out dur“Each and every one of you has done ing the student round, Parveen Warner, something amazing,” she said.

Competitors in the Cacoa Barry L’art du Chocolatier Challenge create desserts for the judges, including (from left to right): Yoshikazu Kizu, pastry chef at The Ritz-Carlton in Orlando; Veronica Espinoza, a student at Le Cordon Bleu; Nicolas Blouin, pastry chef at the Jean Philippe Patisserie in Las Vegas; and Kara Schnaus, a student at Sullivan University. Photos courtesy of Barry Callebaut.

12 CANDY INDUSTRY February 2011

www.candyindustry.com

News & Analysis

Cocoa picture ‘bleak’ Cargill ofÀcials outline problems with crops, supply and demand By Crystal Lindell, Associate Editor

I

t’s a bleak outlook for cocoa commodities this year, at least according to one major food company. Ofﬁcials from Cargill, which has been hosting cocoa presentations across the United States this year, say there are potential problems on the horizon for everything from farming to supply and demand. In a testament to how unpredictable things might be for the industry, Martijn Bron, the company’s trading and sourcing

14 CANDY INDUSTRY February 2011

manager, disscussed a breaking news topic that could have a huge impact on the industry. As of late January, the international community has been imposing sanctions in the Ivory Coast in an effort to force incumbent President Laurent Gbagdoto to cede power to President-elect Alassane Outtara. The country is the No. 2 cocoa grinder in the world and the No. 1 producer of beans. “Together with others in the cocoa

A farmer in Africa harvests cocoa pods. Photo courtesy of Cargill, Inc.

industry, through our industry organizations, we are seeking clariﬁcation on the situation from the European Union and Ivorian authorities” says Bron. Another issue on Cargill’s radar is plant life spans. Bron explains that cocoa trees typically are at their peak between six years about 20 years old. Cargill estimates that the average trees in the Ivory Coast are about 15 or 16 years old right now. However, even if farmers wanted to replenish their (Continued on p. 16)

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Hall 4, Booth A25

News & Analysis

(Cocoa picture continued)

ﬁelds with new trees, free land is extremely limited. “There is a long-term supply issue,” Bron notes. “This is something we can’t deny... and you can’t change it very quickly.” It’s not all bad news, though. Bron says the crop in Ghana is showing growth potential and governments in West Africa realize the need to act with support to cocoa farmers. Meanwhile, in Indonesia, farmers are starting to use grafting techniques to improve yields. Also, Cargill is working to educate cocoa farmers about better techniques, and is working to expand UTZ CERTIFIED beans, which guarantee good agricultural practices, and that cocoa farming meets certain social and environmental criteria. In addition, many cocoa farmers saw ideal weather this year and as a result have large crops. Bron explains that the hope is that they will be able to use their extra revenue to invest in their farms. However, he adds

CI0209AAK.indd 1

16 CANDY INDUSTRY February 2011

that farmers haven’t quite done that in recent years, likely because the income increase hasn’t been enough of an incentive yet. Another problem the industry is facing is an imbalance in demand growth of cocoa butter and cocoa powder. Piet van Amelrooij, director of cocoa powder sales, explains that as more countries have a growing middle class, the demand for cocoa powders increase for things like ﬂavoring. That results, however, in demand for powder outpacing that of cocoa butter, which impacts prices. “Powder demands needs to be brought in balance with butter,” van Amelrooij says. Bron says the solution needs to come from growth

of global chocolate demand, which is not likely to be a quick ﬁx. The hope is that as companies like Cargill spread awareness about all these issues things will start to look a little brighter for an industry so many people depend on.

Photo courtesy of Cargill, Inc.

1/22/09 3:28:28 PM

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Taza co-founders (l. to r.) Kathleen Fulton, Alex Whitmore and Larry Slotnick display their beans and products before the company’s vintage Barth roaster.

Somerville, Mass.-based Taza Chocolate produces stone-ground, authentic Mexican style chocolate, which focuses on minimally processing the beans to deliver greater flavor intensity. By Bernard Pacyniak

I

t took Alex Whitmore more than a year after Taza Chocolate produced and sold out its ﬁrst batch of stoneground, Mexican style chocolates to realize that he wouldn’t have to produce a smooth-style chocolate to remain in business. oWhitmore, a self-described chocote late lover, had started Taza Chocolate pt, a as an offshoot of his original concept, chocolate café, back in March 2006. As often is the case with such entrepreneurial startups, Whitmore went to his family and friends for ﬁnancing and support. In doing so, he wasn’t sure that the world would appreciate a coarser, less reﬁned chocolate that relies on using Mexican stone mills, called molinos, to break down nibs and produce a grainer, more ﬂavorful chocolate. Unlike traditional cocoa processing techniques that use conching to shear the beans to minute particles, often between 16 to 18 microns, this approach “yields a ﬁnished product with personality and intense chocolate ﬂavor,” Taza’s promotional material says. Whitmore’s gamble was simple: If we make it, will they buy it? Thus, after enlisting his friend, Larry Slotnick, and wife, Kathleen Fulton, to ﬁne-tune the concept, source the beans and research the basics of marketing and selling chocolate, Whitmore determined to make a go of it. He found a building in Somerville, Mass., that would lease out 1,700-sq.-ft. Upon consulting with Slotnick, who had been in on the ground ﬂoor of the formation of another entrepreneurial venture – Zipcar, the unconventional car sharing business that grew into a www.candyindustry.com

Mike M ike S Schechter, director of manufacturing, poses p oses b by another vintage piece of equipment, e quipm a Carle & Montanari winnower.

multimillion dollar corporation – Whitmore signed a threeyear lease. Slotnick, who had left Zipcar earlier that year to pursue other interests, had already become personally vested in Taza Chocolate. In April 2006, Whitmore had asked Slotnick to purchase some cocoa beans from southern Costa Rica through a friend of his. Although Slotnick was a neophyte to cocoa beans and chocolate processing, he knew Whitmore’s connection would help him in Costa Rica. Moreover, it would allow him to make some contacts with farmers and establish one of the founding tenets behind Taza – directly trading with farmers. As Slotnick relates, the trip proved successful. Not only did he secure 10 sacks of beans, but the concept of Taza ﬁrmly took hold. No longer was it just a mere business plan, one that Slotnick says Whitmore already had impressed him with initially; the idea was beginning to have legs. Now, it at least had the cocoa beans. But it wasn’t until that September, when Whitmore asked Slotnick to help scout out the space, and then join him in making a go of Taza, that he realized this chocolate concept had taken hold. “Larry practically lived in the space,” Whitmore says. “We were in the process of

acquiring machinery, going and doing a few farmers’ markets, learning the business.” And although Whitmore knew what kind of chocolate he wanted to make – he had spent time in Mexico observing the stone-ground milling process – neither he nor Slotnick had any connections to the chocolate industry or the retail community. “We were building a process, a brand, a product,” he says. As most newcomers to the confectionery industry discover, the community tends to be welcoming, helping in any way possible. Although Slotnick and Whitmore’s trip to the farmer’s markets were initially exploratory – “We didn’t even have our own product to sell,” – they were making contacts, collecting e-mails and preparing the groundwork for their forthcoming debut. On Valentine’s Day, 2007, Taza Chocolate held an open house at its Somerville location. “We introduced our ﬁrst chocolate bar, which had 75% cocoa content,” Whitmore says. “We were still wrapping chocolate bars – the wrappers were supplied to us by our friends from the letterpress company in our building – as people were coming in.” All 1,500 bars sold out. February 2011 CANDY INDUSTRY 19

Manufacturer ProÀle Such afﬁrmation inspired the three co-founders to continue evolving and developing the Taza concept. Consequently, plans were made to expand the breadth of the product line by including 60%, 70% and 80% cocoa content varieties. Whitmore would handle production; Slotnick sales and Fulton everything involving branding and creative. “We only had one employee working in the factory that ﬁrst summer and fall, Kellie Silsby, who was hired to wrap the product,” Whitmore says. Slowly, however, business began to build. That summer, Taza introduced the ﬁrst chocolate disk ﬂavored with cinnamon, the traditional manner of serving up

chocolate in Oaxaca, Mexico. The exotic new product immediately became a hit for Taza. As Whitmore explains, “It’s proved to be a popular item and has driven a lot of our growth.” It also convinced him that the world, or at least some consumers in it, enjoyed consuming more ﬂavorful, coarser chocolate. Late that fall, Whitmore hired Mike Schechter, a high school friend and veteran professional skydiver to oversee manufacturing. “He was looking for a change and I [knew] he was the kind of guy who [could] make things work very well; he had a cando attitude,” he says With Schechter onboard overseeing

production, Whitmore could pay more attention to further evolving the Taza concept. And evolve it he did, to the point where sales began to outpace production, prompting the company to make its ﬁrst expansion in 2010. “Our three-year lease was coming to an end, and we needed to decide whether to move or ﬁnd additional space, within the building,” Whitmore says. Fortunately, a tenant who occupied 6,500 sq. ft. on the ﬁrst ﬂoor, agreed to move into a smaller space which created for Taza a total ﬁrst-ﬂoor occupancy of 11,000-sq.-ft. Construction of a new production area began in March 2010 and was completed three months later. With the added space, came increased tank capacity, improved process ﬂow, segregated hot and cold working areas, more storage and additional ofﬁce space. Thanks to plenty of “D-I-Y” from the Taza team, the investment – including equipment – stayed south of $300,000. Not only did capacity jump, from 400lb. batches to 3,000-lb. batches, but efﬁciencies improved. Some things, however, remained sacred. “When I went to Oaxaca in 2005 to research chocolate, it was fascinating to learn about the origins of chocolate, about the pre-European milling techniques,” says Whitmore, who majored in (Counterclockwise) Mike Schechter and Alex Whitmore explain the process of stoneanthropology. “The beauty and simplicgrinding nibs to Editor Bernard Pacyniak. Employees feed the nibs into the stone mills, which feed the liquor to a mixing tank where sugar is added. ity of the process is what hooked me.” That, coupled with the direct sourcing of cocoa beans as well as strict attention to bean quality provides the foundation for Taza’s raison d’etre. “We’re now Direct Trade certiﬁed by QCS, Quality Certiﬁcate Service, an independent third party, so that consumers and customers can be assured that when we say, Direct Trade, we mean it,” he continues. In Taza’s case, Direct Trade encompasses three key criteria: premium payouts for cocoa beans; an annual visit to farmers growing the beans, and adherence to strict quality standards. “Consequently, we’re paying $500 or more over the premium for cocoa beans as posted in the New York market, “ Whitmore says. “Typically, organic beans pay $200 over the premium, and Fair Trade $150.

20 CANDY INDUSTRY February 2011

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Manufacturer ProÀle

Kellie Silsby deposits chocolate onto moulds that are headed to the cold room where they are vibrated and then set on racks for them to set. Employees handwrap the traditional disk chocolates.

22 CANDY INDUSTRY February 2011

“We, of course, meet face-toface with the famers from whom we source the beans at least once a year,” he adds. “And our cocoa beans are guaranteed to be 95% fermented with 7% or less moisture levels.” Not only are beans inspected at origin, they’re also checked upon arrival and prior to roasting, Schechter adds. Typically, cacao beans from the Dominican Republic are shipped to New Jersey. From there, about 60 sacks at a time are transported from the warehouse to the plant in Somerville. Upon inspection, the beans are loaded into the roasting room area for use. A vintage 1950’s Barth roaster is ﬁred up twice a week for a full day of roasting. “We do what we call a ‘light roast,’ which entails roasting a 200-lb. batch of beans for 45 minutes at 236-240° F,” he explains. “This allows us to keep a lot of the delicate ﬂavors that are developed in the bean during the fermentation process.” The beans are then conveyed to the adjoining Carle & Montanari winnower, also a vintage model. The cocoa nibs are stored in 150200-lb. yellow tubs ready for the next stage, which is milling. There are three milling stations, Schechter points out. To make liquor, the nibs are ground and fed into a mixing tank, which typically holds about 1,500 lbs. The liquor will be mixed with sugar for about 1.5 hours. When making ﬂavored chocolates using vanilla, almonds or cinnamon, the inclusions are mixed in directly with the nibs during milling. From mixing, the chocolate mass is pumped into a second set of molinos. To make the bar-shaped chocolates, Taza pumps the chocolate liquor to the stone roller milling station, where it undergoes three grinding sequences. The ﬁrst pressing takes between 20 and 30 minutes, followed by a second and third pass, which takes between two to three hours. “During each pass the stones come closer and closer together, providing a ﬁner grind to the liquor,”

says Schechter. “When we’re doing our 3-oz. bars, the mass is pumped toward stone roll reﬁners, which were originally used for producing marzipan.” The bars, he points out, require a ﬁner grind. Once the chocolate is ready, be it for bars or disks, it’s pumped into a holding tank and ready for tempering and depositing. Once tempered, an operator hand-deposits the chocolate into moulds, which are conveyed into a cold room. The moulds received a slight vibration to settle the chocolate and then are placed on racks to set. After setting and demoulding, trays are brought into the packaging room where they are hand-packed. At this point, one shift per ﬁve-day week handles all production. Schechter expects that to increase during the coming fall, with a partial or full second shift coming into play. Currently, Taza’s products have four main distribution channels: wholesale; factory store/internet; distributors and foodservice/industrial. The wholesale channel, which encompasses natural food supermarket chains such as Whole Foods and specialty stores, comprises 60% of the sales, with the remaining channels evenly accounting for the remainder. “From the very beginning, we focused on the natural products section, where our 100% organic, stone-ground products best ﬁt,” Slotnick says. “But during the last three years, we’ve seen the merging of the gourmet and natural food channels. As a result, this allows us to hit both channels.” Interestingly, Taza’s coarser chocolate has gained favor with pastry chefs seeking to offer customers something different from the typical ﬁne-blended chocolates found almost everywhere. Of course, Taza’s founders recognize that the bulk of their revenues come from bar and disk sales. Consequently, the trio is committed to “adding products to our catalogue.” This February, the company will add three new ﬂavored disks to its complement: 70% cocoa content in orange, ginger and chipotle chili ﬂavors. In addition, it also will introduce chocolate-covered hazelnuts to round out its line of panned almonds and cashews. Fulton adds that the new introductions www.candyindustry.com

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Manufacturer ProÀle have sparked a review of the company’s branding queues, encompassing fonts, colors and style. The new look, which will debut with the new products, dovetails with Taza’s ongoing evolution. Part of that evolution continues to revolve around sourcing. As Whitmore points out, one of his goals last year was to develop additional cocoa bean sources. After visiting Bolivia last year, Whitmore contracted for cocoa beans from farmers in a remote area of the country. “The beans are quite different,” he says. “We’re not exactly

Taza’s new factory store serves as the starting point for the company’s daily tours.

sure what the ﬁnal proﬁle will be like until we start roasting them here in greater volume.” The ongoing expansion of new products bodes well for Taza, which looks to extend its distribution nationally. As Slotnick points out, sales have continuously grown since its debut several years ago. Excluding the ﬁrst couple of years, where percentage growth was exponential, Taza has posted extraordinary gains. “We doubled our sales in 2009 and last year, we experienced a 50% sales growth,” he says. “I see plenty of opportunities.” Those opportunities exist with current and new customers, Slotnick adds. For example, the company presently sells direct to Whole Foods, having ﬁrst established itself on the East Coast, then the West Coast and now into the Midwest. “There are many upper-level supermarket chains where are products would ﬁt,” he says. “It’s just a matter of cracking the code.” And Taza isn’t ignoring its local customer base, having just opened up its retail store, which – as part of the 2010 expansion – facilitates factory tours. It is, as the tour brochure describes, one of the few bean-to-bar chocolate factories chocolate lovers can visit in the United States. Whitmore, who was adamant about including a tour when the decision was made to expand, says that locals and tourists regularly come by, paying $5 per person to see and taste Mexican-style chocolate. Clearly, the Oaxacan chocolate experience is something the world’s willing to try.

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©2010 Godiva Chocolatier Inc, All Rights Reserved.

Special

REPORT

Distilling chocolate’s essence

Sponsored by GODIVA

Godiva Chocolatier not only teamed up with Diageo to create a branded chocolate-infused vodka, it now conducts taste pairings that demonstrate sampling—both can enhance the dessert experience. By Curtis Vreeland

A

s anyone who has recently visited the liquor store can tell you, the ﬂavored vodka section has grown by the yard. But how about adding confectionery ﬂavors to vodka to extend the drinking opportunity into the dessert course? Godiva and Dia-

geo, two icons in their respective industries, have combined their talents to create a line of Godiva Chocolate Infused Vodka. At a special launch party hosted by Godiva during the West Coast Fancy Food Show, I had the opportunity to sample the vodkas and talk with a member of the R&D team responsible for recipe development and innovation. Godiva Chef Chocolatier, Patrick Peeters, described the challenges of

creating liquor that captures the essential ﬂavor and bouquet of Godiva’s premium cocoa beans. “We use Ghanaian beans noted for their red fruit, brown spice and big brownie notes. All these special ﬂavor characteristics are recognizable in this vodka.” The intensity of these ﬂavors comes straight through the ultra-premium vodka, which has been distilled ﬁve times. Chocolatier Peeters brought along a selection of Godiva Chocolate and

Author and consultant Curtis Vreeland shares a toast with Godiva Chef Chocolaiter Patrick Peeters at the launch party of Godiva Chocolate Infused Vodka during the Winter Fancy Food Show.

Godiva Chocolate’s Patrick Peeters demonstrates the pleasures of pairing vodka and chocolate together.

26 CANDY INDUSTRY February 2011

www.candyindustry.com

Indulgent innovation “We looked at different types of chocolate and then we looked at Godiva and we said ‘What makes Godiva stand apart from the others? It really is about this complexity and a mouthfeel experience, so what we tried to do with the Godiva vodkas is bring that in with real cocoa extracts and real chocolate.” Olivia McNeal, Diageo innovation liquid director

Chocolate Raspberry Trufﬂes, the ﬂavor basis for the vodkas. To extract the maximum pleasure from the chocolate and vodka pairing, ﬁrst take a small sip of vodka. The vodka wakes the tongue and ﬁlls the mouth with a boll of receptor alcoholic ether. Next, take a bite of the trufﬂe and slowly roll the chocolate around your mouth. The vodka helps vaporize chocolate’s aromatic components. Take another small sip of vodka to intensify ﬂavor extraction and allow the brain to savor the sumptuous experience. These are truly drinkable desserts. Godiva Chocolate Infused Vodka includes two ﬂavors: Chocolate and Chocolate Raspberry. They will be available in ﬁne spirits stores nationwide this summer at a suggested retail price of $29.99.

www.candyindustry.com

(Editor’s note: The following is an edited excerpt from Beverage Industry’s December 2010 cover story on Diageo, written by Jennifer Zegler.)

Godiva Chocolate wasn’t a stranger to Diageo when the spirits manufacturer approached them about partnering to produce a chocolate-infused vodka. The two had previously worked together in producing Godiva’s chocolate liqueur line. Thus, when the company’s recent consumer research indicated that growth in the vodka category would be driven by new and novel Áavors, a chocolate-infused vodka didn’t seem to be a far-fetched idea. During the innovation process, Diageo’s team worked with Godiva chocolatiers to identify how to best channel the company’s chocolate into a clear spirit, explains Olivia McNeal, innovation liquid director for the company. Together, the teams identiÀed some integral components, she says. “Aroma is really critical to the experience,” McNeal says. “So we had to make sure that we have this amazing aroma when you open the bottle to get the real authentic, true chocolate notes coming through.” Diageo also had to capture the essence of Godiva chocolate in the vodka, McNeal says. “We looked at different types of chocolate and then we looked at Godiva and we said ‘What makes Godiva stand apart from the others?’” she says. “It really is about this complexity and a mouthfeel experience, so what we tried to do with the Godiva vodkas is bring that in with real cocoa extracts and real chocolate.” The Godiva Chocolate Infused Vodka platform also includes a Chocolate Raspberry Áavor, which was inspired by Godiva’s No. 1 selling trufÁe variety. For the fruity Áavor, the development team also delved into Godiva’s unique process, McNeal says. “We had a lot of chocolate raspberry trufÁes in the laboratory,” she says. “We took it right down to the chocolate trufÁes to understand how they process the raspberry, where they get their raspberries from, how do they create them into a concentrate and then put them into the trufÁe? We brought all of that together to really match it as close as we possibly could and I think we really brought the experience to life.” Also aligning with the Godiva brand is the packaging, which features a vertical gold label McNeal says reminds her of a Godiva chocolate bar.

February 2011 CANDY INDUSTRY 27

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Sweet TALK

Working in a Candy Land of samples and fun assignments By Crystal Lindell Associate Editor

W

ow, so my ﬁrst month with Candy Industry magazine has been pretty great. I usually start my day by scouring the Internet for candy-related news while munching on a candy sample of some sort. This month alone, I’ve received a life-size gummy heart from Covina, Calif.-based Sandy Candy, (which you can read about in our Bits and Pieces section) and amazing chocolate bonbons from Carsbad, Calif.-based Chuao Chocolatier, (which you can read about in our new product section). Then, after I start my day by downing some chocolate, I try to track down information for magazine stories I’m working on. There’s the data I need on which companies sell the most licorice, (which I used for my current Industry Trend piece), or Suggested Retail Prices for our new product features (note to companies: Yes, we need those). I think I’m ﬁnally starting to ﬁt into the candy mould, and even my family and friends are noticing the difference. I constantly ﬁeld requests for chocolate samples, and if I don’t bring home a treat each day from work, my roommate gives RC2 RETAIL CONFECTIONER February 2011

me a look that says I’ve somehow failed in life. I’m not going to lie though, it’s all making me a bit of a confectionery snob. I mean, I still love candy, but I can deﬁnitely tell the difference between premium chocolates and impulse section candy bars (good chocolate snaps hard). Also, I no longer have any desire to grab a candy bar when I’m at the grocery store. It somehow just feels wrong to try to snack on any candy in addition to what I already eat at work. Don’t worry, I don’t spend all my days in front of a laptop munching on samples — sometimes I eat sweets out in the ﬁeld. One of my assignments this month was the Cacoa Barry L’art du Chocolatier Challenge at the Barry Callebaut Chocolate Academy in Chicago, Ill. I suited up in a white chef’s jacket along with our magazine’s intern, Grace Weitz, and the two of us walked around the kitchen watching the competitors. As a novice, the whole thing seemed very Food Network-style. I could just imagine the voice overs as the competitors tried to ﬁnish their desserts before time ran out exclaiming with panic that “THIS IS THE MOST STRESSFUL PART OF THE

COMPETITION.” The great thing about it, though, was that instead of having to imagine the ﬂavors of the desserts, Grace and I were able to taste them at the end. It’s the kind of thing that makes the whole experience about three thousand times better than watching it on TV. I also got to cover a presentation about the cocoa industry by Cargill ofﬁcials, which you can read about in our news and analysis section. The information really opened my eyes to all the work that goes into farming cocoa beans and getting them to the factories. It’s a process I’m sure most consumers have little-to-no knowledge of when they grab their favorite chocolate bars from the stands by the registers or even their favorite chocolateﬂavored milks from the freezers. As for the future, I’m really excited about the upcoming ECRM Winter Confectionery Show in Atlanta, Ga., which we preview in this issue. I’ve never covered a product show before because I come from a daily newspaper background, but the event promises to be a lot more fun than the City Council meetings I used to attend. Visions of more product samples already are dancing in my head. www.retailconfectioner.com

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Cape Cod Provisions’ Harvest Sweets n Fruit Trufﬂe varieties have been converted to an all-natural recipe. The seven ﬂavors include cranberry, key lime, raspberry, strawberry, peach, ﬂes orange and blueberry. The trufﬂ combine a unique center of decadent white chocolate ganache with velvety smooth and creamy fruit ﬁling. To top it off, each candy is covered in milk chocolate. Each Harvest Sweets Fruit Trufﬂe brand comes in an artistically designed gable-top box, which contains shiny, colorfully wrapped individual chocolates inside. Ingredients: (Key Lime TrufÁe) Milk chocolate (sugar, cocoa butter, whole and nonfat milk solids, chocolate liquor, soy lecithin — an emulsiﬁer — and vanilla), white chocolate (sugar, cocoa butter, whole milk powder, nonfat dry milk, milk fat, soy lecithin and vanilla), heavy cream, corn syrup, natural lime juice powder, natural key lime ﬂavor, citric acid, soy lecithin, invertase, natural colors (beet juice powder, curcumin). S.R.P.: (2.6-oz box): $ 4.99

Bachman man Sweet Potato Tortilla Chips & Dipping Strips

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Jelly Belly Candy Co., FairÀeld, Calif. (800)-522-3267 www.jellybelly.com

The Bachman Co. has introduced two new versions of tortilla chips — one with an unusual ﬂavor and the other in an unusual shape. The new Sweet Potato Tortilla Chips blends the slightly sugary taste of savory sweet potatoes with 100% stone-ground corn for a uniquely salty and sweet-tasting chip. The new line contains 18 g of whole grains per serving and serves as a good source for vitamins A and C. Meanwhile, the Tortilla Dipping Strips are shaped perfectly for dipping into any number of salsas or guacamole’s either from a bowl or straight from the jar. The all-natural and gluten-free product incorporates 21 g of whole grains per serving. Ingredients: (Sweet Potato Tortilla Chips) Whole grain white corn, corn or sunﬂower or soybean oil, dry sweet potato, evaporated cane juice, salt, corn bran, natural ﬂavors, trmeric extract, annatto (for color) (Tortilla Dipping Strips): Whole grain white corn, corn or sunﬂower or soybean oil, salt. S.R.P.: (for both 10-oz bags): $3.79

Vegetables are the star of this dessert as Jelly Belly has created a candy that looks more like a side dish than a confection. The newly formed Peas & Carrots mellocream mix combines the he look of classic vegetables with the s” taste of candy. The “baby carrots” y are mellocreme candy in a tangy orange sherbet ﬂavor and the “peas” come sweetly ﬂavored as green apple. The whimsical treatt comes cleverly packaged in a he can to further the illusion that the consumer is eating vegetables. Ingredients: Sugar, corn syrup, contains 2% or less of: modiﬁed soy protein, natural & artiﬁcial ﬂavors. Color added: Yellow 6, yellow 5, blue 1, beeswax, carnuba wax, confectioner’s glaze. S.R.P.: (5.5-oz. can): $4.95-5.95

RC4 RETAIL CONFECTIONER February 2011

www.retailconfectioner.com

Editor’s Choice

Chuao Chocolatier Bonbons Chuao Chocolatier, Carsbad, Calif. www.chuaochocolatier.com (888)-635-1444 The new Chuao bonbons are meant to “arouse your senses” and they do not disappoint. The bonbons offer candy eaters unique hand-crafted chocolate bonbons infused with aphrodisiac ingredients such as honey, wine, chilies, strawberries and various spices. One the most creative bonbons is the Firecracker Trufﬂe. It’s a caramel fudge with chipotle chile and salt, covered with a layer of popping candy and chocolate. The treat tastes like a ﬁrecracker in your mouth as the candy pops in your head and you taste the spice of the chile. Another striking bonbon is the Cambur (kahm-boor), which has a soft banana and brown sugar caramel center. It tastes like a fresh banana dipped in chocolate and caramel. The candies, which are targeted at luxury chocolate shoppers, come in either a Elegancia jewelry box or a heart-shaped Sweetheart box. The line is a brand extension for Chuao Chocolatiers, which recently won a 2011 Good Food Award for its limitededition Origins 77% Cacao de Chuao bars. Ingredients: (Firecracker) Premium Dark Chocolate (60% cacao, sugar, cacao butter, soy lecithin as an emulsiﬁer, natural vanilla), sugar, butter,cream, corn syrup, chipotle, salt and popping candy (sugar, corn glucose, lactose, carbon dioxide). Contains: Milk and Soy. (Cambur) Premium Milk Chocolate (41% cacao, cacao butter, sugar, dehydrated milk (soy lecithin as an emulsiﬁer, natural vanilla), cream, sugar, banana puree, corn syrup, brown sugar and butter. S.R.P.: $49 for the hearth-shaped Sweetheart Box, which holds 22 bonbons, or $50.25 before Valentine’s Day and $67 after for 32 bonbons packaged in a 6x6x2.5-inch Elegancia jewelry box. — Crystal Lindell

www.retailconfectioner.com

February 2011 RETAIL CONFECTIONER RC5

New Products

chip’ins

Popcorn, Indiana, Englewood, N.J. www.popcornindiana.com (800)-707-4444

In honor of National Popcorn Day, Jan. 19, Popcorn, Ind. created chip’ins, a popcorn chip. Made with 100% all-natural ingredients, chip’ins are gluten-free, air-popped, triangle-shaped chips and come in White Cheddar, Buffalo Wing, Sea Salt and Jalapeño Ranch varieties. Ingredients: (Jalapeño Ranch) Corn, sunﬂower oil, salt, jalapeño peppers, onion powder, garlic powder, whey, maltodextrin, cheddar and blue cheese (cultured milk, salt, enzymes), yeast extract, canola oil, parsley, paprika, citric acid, lactic acid. Contains: milk. S.R.P.: (7.25-oz bag) $3.99

Bosco Bar

Bosco Product Co., N.J., and PRAIM Group, Mass. www.boscoworld.com and [email protected] (800)-970-9646

Shoppers will soon ﬁnd an iconic chocolate syrup in the candy aisle. Bosco Product Co. is partnering with The PRAIM Group to distribute a line of allnatural chocolate bars tied to Bosco Chocolate Syrup. The 3.5-oz. bars are wrapped in foil and then a paper wrap to invoke a nostalgic feel and will be available to retailers throughout the United States. Ingredients: Sugar, whole milk, cocoa butter, chocolate liquor, soy lecithin (an emulsiﬁer), vanilla. S.R.P.: (3.5-oz. bar) $1.99 to $2.49.

Dryden & Palmer 2-color crystal sticks Richardson Brands, Canajoharie, N.Y. www.richardsonbrands.com (800)-839-8938

Richardson Brands has introduced new two-color pure cane sugar crystal sticks. The sticks are individually wrapped and are available in four single ﬂavors: citrus, cherry, green apple and melon. The colors fade from one to another from the top to the bottom the crystal candies, which are on a stick, similar to a lollipop. Ingredients: (Pink/Blue Cherry) Pure cane sugar, water, artiﬁcial cherry ﬂavor, U.S. certiﬁtied color Blue #1 and Red #3. S.R.P.: Company does not have a standard retail pack, but 72-count boxes are sold at the bulk price of $31.96.

RC6 RETAIL CONFECTIONER February 2011

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

Wings of Nature Almond Raisin bar Wings of Nature, N.Y. www.wings-of-nature.com (847)-652-8030

New York City-based Wings of Nature has a new Almond Raisin nutrition bar that’s being marketed as a great gym snack or after-school treat. The bars, which have a healthy sweet taste accentuated by the l d surrounded d db ﬂower large chunks of raisins and almonds by sunﬂ and sesame seeds, are made with agave and organic brown rice syrup sweeteners. Formulated with just eight ingredients, the bars are organic, gluten-free and kosher. Individually packaged, the bars won’t melt in a gym bag or a back-pack. Wings of Nature also offers an Espresso Coffee Bar and a Cranberry Crunch Bar. Ingredients: Sesame Seeds, raisins, agave syrup, sunﬂower seeds, almonds, rice syrup, crisp brown rice, pumpkin seeds. May contain traces of peanuts. S.R.P.: $1.69 per 1.4-oz. bar

Maramor Premium Dark Chocolate with Probiotics Maramor Chocolates, Columbus, Ohio www.maramor.com (800)-843-7722

Maramor Chocolates’ Premium Dark Chocolate with Probiotics combines the delicious taste of dark chocolate with the health beneﬁts of probiotics. The beneﬁcial bacteria, usually found in yogurt, may help the digestive system. The company claims the chocolate allows more of the probiotics to pass through into the intestinal tract. The candy, which comes individually wrapped, has a rich dark chocolate ﬂavor that does not hint at the healthy ingredient inside. Maramor also will offer dark chocolate trufﬂes with calcium and vitamin D3, as well as dark chocolate with omega 3. Ingredients: (with Probiotics) Dark chocolate (Chocolate liquor, sugar, cocoa butter, microencapsulated lactobacillus helveticus R0052 (vegetable fatty acids, lactobacillus helveticus r0052, maltodextrins), microencapsulated biﬁdobacterium longum R0175 (Vegetable fatty acids, biﬁdobacterium longum R0175, maltodextrins), vanilla). May contain: milk, soy, peanuts, pecans, almonds, cashews, coconut, eggs and wheat. S.R.P.: $9.99 per 4.94-oz. package.

www.retailconfectioner.com

February 2011 RETAIL CONFECTIONER RC7

Industry TRENDS

Licorice continues to evolve Confection companies market new textures, a variety of Áavors and more premium products. By Crystal Lindell

F

or many the words “Twizzlers” and “Red Vines” have been synonymous with licorice for decades. But all that is changing now as consumers look to premium brands, different textures and all the ﬂavors of the rainbow — even black. With at least one trend in licorice, Australian-style, the thought process is mostly, if it’s new to you, then it’s new. For example, Australian-style liquorice company Kookaburra Licorice Co., has been distributing in the U.S. for about 14 years, but their main product — a soft chew liquorice from the founders’ native

nd. country — is still an emerging trend. et “It takes quite a long time to get w it out there and for people to know ne about it,” explains Phillip Cook, one hich of the owners of the company, which is based in Monroe, Wash. He adds that the trade shows help, though. d “[But] people come along and say, ‘How come I’ve never seen st a you before?’” he says. “There’s just l lot of people in the U.S. [so] a lot off people know about it, but a lot of people don’t.” Cook says once people try it, they don’t regret it.

Top 10 Licorice Brands (Latest 52 weeks ending Dec. 26, 2010) Rank

Brands

Dollar Sales (in millions)

1. Twizzlers Licorice $172. 4 2. Red Vines Licorice $45.2 3. Good & Plenty Licorice $25.7 4. Twizzlers Pull-n-Peel Licorice $24.7 5. Twizzlers Nibs Licorice $10.5 6. Rips Licorice $8.03 7. Private Label Licorice $7.7 8. Wonka Kazoozles Licorice $6,92 9. Darrell Lea Licorice $4.3 10. Panda Licorice $3.02 Total, including brands not shown

$339.5

Dollar Sales % Chg. Vs. Yr. Ago

Unit Sales (in millions)

5.62 7.96 (6.10) (4.76) 16.78 28.69 51.45 90.56 26.65 (2.14)

97,544,600 24,275,540 20,104,640 13,731,570 6,234,999 5,087,821 4,413,765 7,284,852 1,521,314 1,766,810

5.47

200,365,300

Unit Sales % Chg Year Ago

4.88 6.40 (5.68) (4.89) 11.79 25.39 30.75 83.43 27.16 (5.15)

4.81

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

RC8 RETAIL CONFECTIONER February 2011

“We certainly do have followers,” he says. “People are virtually addicted to the stuff.” He notes there’s two fundamental differences between mainstream American licorice and his product. “The ﬁrst is the textures. It’s a soft eating confectionery experience,” he explains. “The second is the ﬂavor. When you eat our strawberry versus a Red Vine or a Twizzler, you’ll notice it really jumps out at you.” Other companies are catching on. In fact, even the Union-City, Calif., American Licorice Company, which owns Red Vines, is marketing a soft licorice product — Natural Vines. “We deﬁnitely think there’s a place for Red Vines, but we want to have an alternative,” explains Michael Kelly, consumer communications manager with American Licorice Company. He describes the product as being like a fruit chew. www.retailconfectioner.com

Industry Trends

“The strawberry literally just tastes like a real strawberry,” he explains. “As opposed to what we would traditionally call red licorice... we use real strawberry extract.” Donald Cook, president of Morristown, N.J.-based International Foods Associates, which distributes Darrell Lea Soft Eating Licorice, says the style is deﬁnitely starting to emerge as mainstream. “When consumers were ﬁnally exposed to it, they realized that there was something different and from our perspective something that’s a better quality product than what had traditionally been offered to them,” he says. “Much like premium chocolate bars... they’re willing to pay that extra for it because it’s a fundamentally different taste experience.” His company currently offers the soft licorice in black, strawberry, mango and green apple. The new trend also has been growing as consumers become more aware of what they’re eating, Kelly says. “[They’re] more and more conscious of the ingredients that go into their foods,” he explains. “They’re concerned about things like high fructose corn syrup.” Improvements to the food distribution system for gourmet confections also

h has helped spread the trend. “The whole network of buyers and distributors has gotten a lot more advanced... in the last ten years,” Kelly says. Meanwhile, traditional black licorice also is ﬁnding its niche. Some, such Elizabeth Erlandson, a co-owner of Lincoln, Neb.-based Licorice International, argue that anything but black licorice isn’t licorice at all. “Licorice is a ﬂavor,” she argues. “So when you ask if there’s other new ﬂavors coming, [no]. There [just] are other new candies that are shaped in a twist form, that we would associate with licorice.” Many claim real licorice extract also has health beneﬁts, from calming the stomach to being good for the adrenal glands and helping with acid reﬂux. “There’s a lot of healthy beneﬁts,” Erlandson says. “And it really is very low calorie.” Donald Cook says the black ﬂavor is more of an adult confection, but it’s a popular one. “If we have a black licorice and our strawberry in the same set, it’s usually 60/40, meaning 60% of our sales are coming from black,” he explains. “From that perspective, when we get real licorice consumers... that reinforces in us that we’re on the right track.” However, many Americans, at least, don’t seem to mind if their licorice isn’t

black, as demonstrated by the fact that Hershey-Pa.-based and Hershey-owned Twizzlers products still control about 70% of the market. Jeff Siegle, director of Twizzlers and Jolly Rancher, said consumers are looking for new ﬂavor combinations, as evidenced by his company’s success with the Sweet and Sour Twizzlers. Meanwhile, Phillip Cook says Kookaburra has a new multi-ﬂavored product, Shooters, a bite-size licorice treat shaped like a cylinder of a revolver. They come in a variety of fruit ﬂavors, such as lemon, green apple, cherry, blue raspberry and cola. “They’re fairly small,” he explains. “The thing is that they taste so good that you want to eat the whole [bag] anyway.” Kookaburra also has a new strawberry and cream licorice that the company introduced in the middle of 2010. “[We’re] just trying to stay one step in front of the other guys,” Phillip Cook says. “Because they all just keep coming out with different things.” In the end, the treat, in all it’s forms, looks like it will be around for a long time. “Really good licorice is hard to beat,” Erlandson says.

On the front lines Sending candy to the troops? Don’t reach for chocolate, instead grab some Twizzlers or Red Vines. Licorice is a great treat to send overseas for a couple reasons says Jerry Newberry, director of communications for the VFW National Headquarters. Most importantly, it doesn’t melt in desert heat. “Licorice holds up very well in that environment — in Kuwait, Afghanistan and Iraq,” Newberry explains. “It certainly can take the heat a lot better than chocolate can.”

RC10 RETAIL CONFECTIONER February 2011

Newberry, who’s worked in the candy business and embedded with the troops in Iraq and Afghannistan, says licorice also is good because it takes time to eat it. “If you have a Twizzler, for example, it’s not gone immediately,” he says. “And it’s a little bit [more] satisfying.” Licorice International, a LincolnNeb., based distributor, even has a “Treats for the Troops” program that allows people to purchase boxes of licorice for members of the military. The company then ships the box to a

chaplain who distributes the candy to men and women in uniform. Customers also can ship one of the boxes to a speciÀc person in the military, complete with a personal message. Newberry says the troops always enjoy the treat. “It’s much appreciated when it’s passed around,” he says.

www.retailconfectioner.com

Retailer ProÀle

Adi Mor, owner of Garden Fresh Market, holds his chain’s private label Jelly Beans in the produce department of one of his stores.

Bringing ‘Garden Fresh’ Confections to Shoppers Chicago-area grocery chain Garden Fresh offers an extensive line of private label confections as well as a wide selection of international brands. By Crystal Lindell

A

di Mor’s face adorns every package of private label confections his grocery chain sells. The ceo of Wheeling, Ill.-based Garden Fresh Market smiles broadly at customers who pass by the Amor brand RC12 RETAIL CONFECTIONER February 2011

almonds, salted plantain chips and Japanese peanuts. And, given that thousands of Garden Fresh Market customers purchase the candies regularly, the smiling logo has lead to local fame and recognition. For example, recently, Mor was out

to dinner with his wife, when an admirer approached them. “This doctor comes up to me and introduces himself and looks at me... and he says, ‘Don’t I see you on my nuts?’” Mor says. “I laughed for months.” The brand, named after Adi by www.retailconfectioner.com

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combining his ﬁrst initial with his last name, started about Yarisbeth Cedillo, a Garden Fresh Market employee, three to four years packs private label candy for the grocery stores. ago when Mor and his staff realized they could offer customers a better selection of candies if they had a private-label line. “We used to have a company on the outside doing it for us, then we realized that with somebody else doing it, we would have to wait and the stuff is not fresh,” Mor says. “So, we decided to do it in-house.” His seven the 50,000 or Mor says that although they offer stores – mostly 40,000 offered ethnic foods, the company works hard to scattered along the at a typical make the stores welcoming. northern Chicago supermarket. “Each store is servicing the local area. suburbs – offer Mor describes So, we have the Polish store, [and] Spanish niche products to the feeling store. Of course we don’t call it that kind different ethnic customers. International shoppers get from ﬁrst seeing the large of store,” he says. “[Ethnic customers] ﬂags hang from the ceiling throughout the selection as the same feeling you’d get recognize they could buy all their items markets, and his private-label candy and walking into “La la land. out of there, but if somebody else comes nuts follow suit. We carry a lot more items I believe than into the store, it doesn’t feel like ‘I don’t “We provide the customer [with] what the average grocery store,” he explains. belong here.’” they want and what’s a big part of their “We cater to the needs of the local customMoreover, the ethnic niche business diet and culture,” Mor says. “Nuts and er. We give our customers what they want. is especially good for confectionery candy... is very important to some ethnic We don’t force down stuff we want to sell to sales, which account for 6% of the store’s backgrounds, and we want to enhance them, we provide them what they want.” annual sales. this... and we make a couple pennies in the process.” His favorite are the almonds. “I’m surprised he doesn’t have some on his desk,” remarked Julie Smolucha, the company’s marketing director, during a recent interview. Mor, an Israeli-native, started his business in 1980 with a 1,000-sq.-ft lot in Skokie, Ill. He originally focused on offering fresh produce, but as time went on, that changed. “We were a fruit market and we recognized that Chicago is very diversiﬁed,” he says. “And, we kind of [grew] our niche business, where it’s easier to compete.” Russian Candy, seen here, is just one of the wide variety The concept continued to expand, and of international offerings at Garden Fresh Markets. now Garden Fresh stores average about 90,000 different products, compared to RC14 RETAIL CONFECTIONER February 2011

www.retailconfectioner.com

“Candy is very important because, thank God, the Eastern Europeans are not as concerned about calories,” Mor says with a laugh. “Europeans eat a lot more candy than we do over here.” Many out-of-town customers even ask where they can ﬁnd the private-label confections locally. Smolucha says they don’t have an ofﬁcial online ordering system, but some people do buy the candies by the case. Mostly though, they just encourage customers to pick them up at one of their locations. All the private label confections ﬁrst are shipped to the company’s home ofﬁce in Wheeling, Ill. from various confectionery suppliers, most of whom are based in the Midwest. Then, workers package them into clear, square containers, slap on the Amor label and eventually ship them out to the stores. Customers can ﬁnd all the private label candy and nuts as soon as they walk into a Garden Fresh store. At the Arlington Heights, Ill., location, nine rows of confections create a rainbow affect near the produce section under a sign proclaiming “FRESH PACK NUTS, DRIED FRUIT, CANDY & SNACKS.” And, in the Northbrook store, customers pass buy a wall ﬁlled with nine rows of confections as they enter and grab a cart. Mor says showing off the line to shoppers right away is done by design. “It’s very lucrative and we make the most money on the items in the front of the store,” he explains. The products sell for anywhere from a $1.99 sale price for dried orange slices to $6.49 for walnut light halves. Mor claims the prices make them a better deal than their brand-name alternatives. Shopper Vivian Kramer recently pursed the selection at the Northbrook store and says the prices and selection are great. “I like the dried fruit,” she says. Then, while pointing to the extensive offerings, she adds, “Look at this wall.” The Amor private-label offerings, however, only represent one element of Garden Fresh’s extensive candy selection, much of which focuses on international brands. Aside from the 300 different private-label confectionery offerings, Mor’s stores also carry about 300 premium www.retailconfectioner.com

Garden Fresh Markets in the Chicago suburbs offer about 600 different confectionary products at each of their stores.

international confections. Those are found either in a separate candy aisle or on various displays around the store and mixed into the different international aisles. Mor says they offer premium confections from Poland, Russia, Spain, Greece, Italy, Bulgaria and Asia as well as kosher products. Stores carry brands such as Prince Polo, Mella, Lindt and Golden Alps. Avi Mor, Adi’s nephew and store manager at the Northbrook location, says the selection is a big hit with customers. “If we’re running out, the customers say, ‘When you bring it? When you bring it,” he says, adding that “everything” are his top sellers. The mix is targeted not only to loyal fans of the products, but also adventurous impulse shoppers. Smolucha says even though the confections aren’t in the traditional impulse area near the registers, their placements around the store tends to peak the interest of customers looking for one product and then discovering another. As expected, there are plenty of displays to tempt shoppers. There are clear bins full of Russian candy on an end cap, a stand with Mexican Mi Costenita candies like Bolitochas (hard candy with a spicy and tangy powder core) and Mazapan (a sugar and peanut confection) near the produce aisle and Kinder Surprise Chocolate Eggs near the registers.

Because the company is relatively small, Adi Mor says they can adjust their offerings as needed. “Our [candy buying] committee is me, Julie and the guy that [supplies] the nuts, so it’s very easy for us to switch and make a move and adopt new items and discontinue certain things that are not moving,” Mor says. “We can turn on a dime and we’re very in touch with our product and customer needs.” Mor emphasizes that just because he focuses on confections, doesn’t mean it’s all sheer indulgence; there are plenty of better-for-you treats as well. “Obviously, some of the nuts are very healthy,” he explains. “People will have it on their desks —the almonds, walnuts, pecans, pistachios. [There’s] some sugarfree candy in there and a lot of stuff that’s really healthy too.” Mor says he hopes his confection offerings will continue to satisfy customers while making good business sense. “It’s a very lucrative business,” he says. “We give our customers what they want. It’s a great line for us.” He adds that he continues to discover facts about the candy business. “I learn new things every day,” he says. “[It’s been] three years. That’s 1,000 days, so I’ve learned 1,000 new things.” More importantly, he’s multiplying those learnings to benefit his customers’ cravings. February 2011 RETAIL CONFECTIONER RC15

BITS

&

PIECES Your Golden Ticket to Gum

Top 5 Novelty Chocolate Candy (Latest 52 weeks) Dollar Sales Brands

(in hundreds of thousands)

Dollar Sales%

Dollar Share of Type

Unit Sales

By Grace Weitz

Chg. Vs. Yr. Ago

Chg. Vs. Yr Ago

(in millions)

A dinner starting with silky tomato soup followed by succulent roast beer and baked potato and topped off with decadent blueberry pie and ice cream sounds like a feast. What if you could pop a chicklet into your mouth and chew that entire meal using just your teeth? Willy Wonka conceived of the idea Àrst in his Chocolate Factory and now two “food architects” from London are working to create the Àrst-ever Áavor-changing gum, which could be could be available in 2012. Bompas & Parr, the British culinary masterminds, have spent three years attempting to make this unique treat. The journey — like the gum — has unfolded through several different stages. “[There were] successful starts,” says Sam Bompas, a partner in Bompas and Parr, but the product is still not Ànished. The innovative new confection uses what are called colloidosomes — micron-sized hollow spheres with a shell composed of colloids that encase a certain Áavor inside of them. Assuming the company can work out the Ànal kinks, the two prototypes that Bompas & Parr settled on include a gum that starts out strawberry-Áavored and morphs into chocolate and then another one transforming from passionfruit into foie gras!

1

CandyriÀc M&M Novelty Chocolate

$3,818.1

44.25

79.08

21.57

2

Kidsmania Novelty Chocolate

$328.5

33.89

6.80

1.47

3

CandyriÀc M&M Nascar Novelty Chocolate

$225.9

15.51

4.67

0.43

4

Bee Nestle Baby Ruth Novelty Chocolate

$127.2

(8.90)

2.63

(0.40)

5

Dulceria Guadalajara Novelty Chocolate

$90.8

58.93

1.88

0.64

$4,828.4

4.91

100.00

-

Total, including brands not shown

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.

Caught on the Web Find the latest in new products, promotions, commercials, games and other interactive resources on these clever URLs, and check out the next issue of Retail Confectioner for more websites worth visiting. http://www.candyfavorites.com http://www.ausome.com

Don’t go eating my heart.

Dave Klien, the man credited with inventing the Jelly Belly bean concept, has come out with a new creation that’s sure to get your heart pumping – or at least your candy heart. Klien, whose afÀliation with the Jelly Belly Candy Co. ended several years ago, now runs the Sandy Candy factory in Covina, Calif., which is marketing an anatomically correct 2.5-lb. all-gummy heart. The unusual candy comes in either cherry or strawberry Áavor, said Roxy Klein, David’s daughter. “It looks like a heart, like with veins in it and stuff,” Roxy Klein said. Shoppers also have the option of buying the treat with 2- oz. of candy blood. “[They can] open up the vile of blood and pour the blood all over the heart to make some real gross stuff,” she said. The new heart is a larger-scale version of a heart the company already markets. Sandy Candy factory has a whole line of novelty candies, including Candy Ashes, Candy Barf and Candy Eyes. The 2.5-lb. heart’s suggested retail price is $30, and retailers can order it by calling (877)-643-8922 or visiting www.niftycandy.com.

RC16 RETAIL CONFECTIONER February 2011

www.retailconfectioner.com

PMCA

PREVIEW

Crossing the Chocolate Finish Line This year, PMCA’s 65th annual production conference, which will be held April 11-13, debuts in a new venue in Lancaster, Pa. But it’s Back to Basics during the Àrst two days, with an emphasis on “processing Ànished chocolate into Ànished products.” Speakers also will address a host of regulatory, sanitation, production and formulation issues during the program. Monday, April 11

Back to Basics—Processing Finished Chocolate to Finished Products Welcome and Introduction Shawn Bennett, senior manager — chocolate excellence, NA Chocolate Product Development, The Hershey Co., will provide a basic overview of the topic and highlight key aspects of this year’s Back to Basics program. Shawn Bennett

Jørgen Holdgaard, chocolate laboratory manager, Palsgaard, will present the important factors in measuring and adjusting the ﬂow properties in chocolate. Practical demonstrations will be used during the presentation.

Moreno Roncato, managing director, Carle & Montanari S.P.A, will give an introduction to different types of chocolate moulding systems, followed by a review of the “steps” within each process, and the equipment necessary to perform them. www.candyindustry.com

Along with covering the enrobing process from machine basics to detailing and decorating, Peter Koch, area sales manager, Sollich KG, Germany, also will touch on the endless possibilities for marketing enrobed chocolates.

Depositing and other Forming Methods

Fine Tuning Rheology in Chocolate – Why, When and How?

Chocolate Moulding—Process and Equipment

Enrobing Process and Techniques

Jørgen Holdgaard

Through an interactive tasting and short video, Josh Rahn, product development supervisor, Cargill Cocoa & Chocolate, will illustrate the types of challenges involved in depositing, how chocolate formulations affect this manufacturing process and why customers will choose certain products over others.

Peter Koch

Josh Rahn

Tuesday Morning, April 12 Ghirardelli Chocolate Co.’s vice president Steve Genzoli, quality assurance & research and development, will moderate the morning sessions.

Somatic Embryogenesis in Cocoa: Potential for High Cocoa Production Moreno Roncato

Abdoulaye Traore, process development

Abdoulaye Traore

February 2011 CANDY INDUSTRY 29

PMCA PREVIEW

scientist, Mars Global Chocolate R&D, will lead a lecture on cacao somatic embryogenesis and its potential to increase yield and quality. On average only 5% of the trees on a cocoa farm are “elites,” which produce 50% of the cocoa. Replicating elite trees using clonal propagation can potentially increase bean production and quality.

An Overview of the U.S. Peanut Industry Genomics Effort The U.S. peanut industry began their genomics initiative in Darlene Cowart 2007 with a seven-year strategic plan. Darlene Cowart, corporate director — food safety and quality, Birdsong Peanuts, will provide an overview of the industry’s efforts on genomics research and accomplishments.

Alternate Sources of Sugar Walter Vink, Vink Associates, Inc., will examine the use of uncommonly used or undeveloped sugar Walter Vink sources, which are already in the food chain and currently exist in some of the foods we consume. These sources could offer additional opportunities for both the retail confectioner and larger manufacturer to produce high quality, premium candies. Audience tasting samples will be included in this presentation.

Keys to Effective Mould Washing David Stuart, product & process engineer, Ghirardelli Chocolate Co., will explore the often overlooked proDavid Stuart cess of mould washing through various factors such as machine type, cleaning effectiveness, detergents, energy used and other factors.

GFSI: Deployment of FSSC 22000 GFSI food safety audit schemes have 30 CANDY INDUSTRY February 2011

become a standard expectation for most customers and the choice of an audit scheme, certifying body and deployment plan can be Roger Bont confusing. Roger Bont, global quality assurance director — corporate food safety & regulatory affairs, Cargill Inc., will share his company’s experiences to demystify the food safety audit landscape, the progression of GFSI and the differences between the GFSI audit schemes.

Tuesday Afternoon, April 12 “Back to Basics—Don’t Forget the Centers” Welcome and Introduction

The following companies have exhibited for twenty five years or more at the PMCA Production Conference:

ADM Cocoa American Chocolate Mould Co. Baker Perkins Cargill Cocoa & Chocolate Carle & Montanari, U.S.A. Inc. Centerchem Inc.

Mark Heim, Research Fellow, The Hershey Co., will moderate the afternoon session.

Brittles and other Crunches

25 YEAR EXHIBITOR RECOGNITION

Colorcon Mark Heim

Well-established products such as “brittles” and “crunchies” deliver distinctly different textures and ﬂavors Maurice Jeffery than other confections. Maurice Jeffery, president, Jeffery Associates, Consultancy, will detail the composition, recipes, and manufacture of these candies and will include a smallscale production demonstration of how these candies are made.

Caramel Basics Randy Hofberger, president, R&D Candy Consultants LLC, will share his process for cooking caramel. The presentation will focus Randy Hofberger on the ingredients, formulation guidelines and the manufacturing process. A cooking demonstration of bench top caramel comprises part of his presentation.

Corn Products International Emkay Confectionery Machinery Fuji Vegetable Oil Inc. KOCO, Inc. Loders Croklaan Molded Fiber Glass Tray Co. Sensient Colors, Inc. Union Confectionery Machinery Co. Woody Associates, Inc. WRH Industries, Ltd.

www.candyindustry.com

PMCA PREVIEW Fondant-Based Centers Mark Jarrard Jr., development technologist, Godiva Chocolatier, Inc., and Thierry Muret, executive chef Mark Jarrard Jr. chocolatier, Godiva Chocolatier, Inc., will outline a few basic forms of fondant use as well as examine a few examples of the ‘artisanal’ vs ‘modern’ means of using fondant in centers.

Troubleshooting Basics for Center Problems During the ﬁrst half of this session, Steven Marcanello, v.p. — operations, Asher’s Steven Marcanello Chocolates, will discuss the logical and basic methods used to determine why confectionery centers do not always turn out as planned. The second half of the presentation will feature a Q&A panel discussion with the Back to Basics session speakers.

Tuesday Evening, April 12 Establishing Premium Chocolate in the USA Thomas Linemayr, ceo and president, Lindt & Sprüngli (USA) Inc., will Thomas Linemayr enlighten attendees with an interesting presentation on a look at the growth and future of the premium chocolate world that has given consumers so many delightful products.

Wednesday Morning, April 13

policy, National Confectioners Association, will present an update on food safety and regulatory issues, highlighting the emergence of front-of-pack labeling schemes.

Whole Grains in Confections: Considerations, Challenges and Opportunities Focus on improved health through Firth K. Whitehouse nutrition is increasing, with lots of attention being paid to the consumption of whole grains. Firth K. Whitehouse, global applications and marketing manager, Caremoli USA, will review the deﬁnition of whole grains, the health beneﬁts, the regulatory landscape, ingredient options, formulation considerations and applications examples.

Probiotics for Confectionery Applications Studies have shown that the consumption of certain strains of probiotics is essential to human Laura Quinn health and well being. Laura Quinn, sr. application technologist, Danisco USA, will share the potential beneﬁts of incorporating probiotics into confectionery products and the critical parameters for their successful application.

Dairy Costs in Confections: National and Global Considerations Tim Galloway, ceo, Galloway Co., will explore the relationships between the domestic Tim Galloway and world dairy markets and their impact on confections.

Cynthia Angelo, Food Scientist, Givaudan Flavors, will moderate the last session of the day.

Using Social Media to Sweeten Confectionery Industry Growth

Regulatory Update for the Confectionery Industry 2011

Pete Healy, v.p,— account planning, GyroHSR LLC, will unearth the ways by which companies large and small can use social media to build customer loyalty and proﬁt growth — from R&D to the shopping cart.

Alison Reich Bodor, senior v.p. — public

Alison Reich Bodor

32 CANDY INDUSTRY February 2011

Spotlight on the Peanut A legume will be the star of this years’ feature exhibit at the Pennsylvania Manufacturing Confectioners’ Association’s (PMCA) 65th Annual Production Conference. The peanut, which Americans consume at a rate of six pounds per year, will highlight the Suppliers Exhibition. The PMCA Peanut Growing Display, follows on the heels of a last years’ successful cocoa bean exhibit. Yvette Thomas, the PMCA’s administrative director, explains that the Production Conference Committee decided last year to create an exhibition to complement the technical presentation on chocolate. “[The cocoa bean exhibit] was such a hit last year that the committee thought we should do something else this year,” she says. Because the technical presentation at this year’s conference focuses on the peanut industry’s genomics project, the committee wanted to include an interactive display on the nut. With assistance from Dr. Mark Guiltinan’s Research laboratory at the Pennsylvania State University, the American Peanut Council, and Virginia–Carolina Peanut Promotions, conference attendees will have the opportunity to learn about the growth stages of the peanut from germinating seeds to mature plants. Participants will be able to view a world map of peanut growing areas and layouts of young and adult plants as well as germinating seedlings and harvested plants. Four varieties of the peanut — Runners, Spanish, Valencia and Virginia — also will be available to sample. A select few attendees even will be able to take their own peanut plant home to grow and nurture. Trees will be handed out on a ﬁrst-come ﬁrst-serve basis and will include a brochure explaining how to properly take care of the plant.

www.candyindustry.com

We have given Quality its name Düsseldorf 12. - 18.05.11

hall 3

Technology for the Confectionery Industry

booth 3 C 07

➨ ➨ ➨ ➨ ➨ ➨ ➨

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

Ringstraße 1 D-56579 Rengsdorf

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

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

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

PMCA PREVIEW Student Outreach Program

Supplier Exhibition The 2011 Production Conference once again will feature the highly popular supplier exhibition on Monday afternoon at 12:30 p.m. in Freedom Hall of the Lancaster County Convention Center. For a complete list of suppliers exhibiting at the hall, visit www.candyindustry.com.

PMCA’s Student Outreach Committee, led by Chair Barry Glazier, Mars Chocolate NA, once again will host students from educational institutions studying food science and related programs, who attend the conference. Students will have the opportunity to interact with industry personnel and enjoy several activities developed speciÀcally for them, including a plant tour sponsored by Wolfgang Candy Co., York, Pa.

Supplier Exhibition Registrations as of late December, 2010 AAK USA Inc. Aasted-Mikroverk Ltd. ADM Cocoa ADM/Matsutani America Inc. Alfa Laval Inc. – Contherm Product Center American Blanching Company American Chocolate Mould Co. Bainbridge Associates Baker Perkins Balchem Encapsulates Barry Callebaut, Inc. BASF Bedemco Inc. Bell Flavors & Fragrances Inc. Beneo Inc. Berndorf Belt Technology USA Blommer Chocolate Company Blue Diamond Growers Bosch Confectionery Bosch Packaging Technology Inc. Buhler Inc. Butter Buds Food Ingredients Candy Industry Caremoli USA Cargill Cocoa & Chocolate Cargill Confectionery Ingredients Carle & Montanari, U.S.A. Inc. Centerchem Inc. Chefmaster, Inc. Ciranda, Inc. Classic Caramel W.A. Cleary Products Colloides Naturels Inc. Colorcon Concord Foods Inc. Corn Products International C-P Flexible Packaging Creative Food Ingredients Crosio & Associates Inc. Dairy Farmers of America Inc. Danisco USA Inc.

34 CANDY INDUSTRY February 2011

David Michael & Co. Delﬁ Cocoa USA, Inc. Domino Specialty Ingredients Driam USA, Inc. ECOM Cocoa EMD Chemicals Inc. Emkay Confectionery Machinery Farbest Brands Flavorchem FMC Corporation FONA International Inc. Fuji Vegetable Oil Inc. GNT USA G.P.E. Process Equipment Grain Processing Corporation Graybill Machines, Inc. Green Tech Energy Services Haas-Mondomix B.V. Hans Brunner GmbH – Brunner Chocolate Molds Hilliard’s Chocolate System Industrial Food Ingredients Co. International Foodcraft Corporation Kargher Corp. E. Klein Associates Knechtel, Inc. KOCO, Inc. LADCO: Macintyre Chocolate Systems & Petzholdt-Heidenauer GmbH The Landers Group LLC Lee Industries Inc. Loar & Young Inc. Lock Inspection Systems Loders Croklaan Main Street Ingredients MANE Inc. Mantrose-Haeuser Co., Inc. MC/ Manufacturing Confectioner Micelli Chocolate Mold Co. Mitsubishi International Food Ingredients, Inc. Molded Fiber Glass Tray Co.

Mother Murphy’s Multiﬁlm Packaging Corp. Nutec Group O’Laughlin Industries OPM S.p.A Ottens Flavors Palsgaard Inc. PB Leiner PiLog Data Quality Solutions Pocantico Resources Inc. Precision Roll Grinders, Inc. Premium Ingredients International Printpack, Inc. Probat, Inc. Production Techniques Ltd. (PTL) PROVA Inc. Readco Kurimoto LLC Roha USA Ltd. Roquette America Inc. Sandvik Process System LLC Savage Bros. Co. Wm. A. Schmidt & Sons, Inc. Sensient Colors Inc. Sensient Flavors LLC Sethness-Greenleaf Silesia Flavors, Inc. Sollich North America, LLC Spraying Systems Co. Stern Ingredients, Inc. Tate & Lyle Temuss Products Ltd. TIC Gums Tomric Systems, Inc. Tray-Pak Corporation TRICOR Systems Inc. Turbo Systems Inc. Union Confectionery Machinery Varick Enterprises, Inc. Virginia Dare WEBBER/SMITH Associates, Inc. Woody Associates Inc. WRH Industries, Ltd.

www.candyindustry.com

Special INTERPACK PREVIEW

Engineering solutions At the upcoming interpack show, confectionery processing and packaging suppliers are addressing challenges and changes manufacturers now face.

A

t the International Confectionery Convention, which was organized by the International Confectionery Association Sweet Global Network and held in Berlin last November, hundreds of executives listened to a broad range of experts address the theme —“The Changing Face of Confectionery.” Recognizing that the international confectionery industry is in a continuous state of ﬂux — affected by demographic developments, the retail landscape

and consumer patterns — speakers touched on consumer shifts, sustainability, evolving markets and increasing costs. Global interdependencies, changes and new perspectives are clearly also at the focus of attention. At this year’s interpack, which will take place May 12-18 on the fairgrounds of Messe Dusseldorf in Dusseldorf, Germany, more than 180,000 visitors are expected to tour 19 halls housing 2,700 exhibitors.

Preferred Suppliers Booths Company

Hall

Booth

Buhler Caotech Carle & Montanari Chocotech Driam Dumoulin Fortress Technology, Inc. Hebenstreit Klöckner Hänsel Processing NID Petzholdt-Heidenauer Sollich Union Confectionery Machinery Co. Winkler + Dünnebier AG

3 3 3 3 2 1 5 3 4 3 3 3 1 3

C43/D28 C24/26 E31/F36 A07/B08 D04 B17 D02/04 E08/12 A25 D24/26 E07 B07/C08 E03 C07

www.candyindustry.com

ADVERTORIAL

As the largest show for confectionery processing and packaging companies, interpack promises to similarly address the issues inherent in the “Changing Face of Confectionery,” particularly as they apply to automation, technology, production innovation, sustainability, energy costs, safety, sanitation and manufacturing ﬂexibility. As always, halls one through four will be speciﬁcally devoted to the confectionery segment. Naturally, there will be companies that work with confectionery manufacturers located throughout halls ﬁve through 19. This month’s Preferred Suppliers Exhibit Guide provides readers with a preview of select companies that have focused on helping manufacturers compete in a more complex and connected global confectionery industry. For more information on interpack, visit www.interpack.com.

February 2011 CANDY INDUSTRY 35

INTERPACK PREVIEW

Caotech

Buhler

I

C

nterpack 2011 will be a milestone in the history of the Buhler Group. The Swiss-based technology group is proud to announce no less than 11 new machines for the show, all of which underscore the company’s leading position in the cocoa and chocolate processing industry. Within a special program the Buhler Group also will demonstrate its commitment toward more sustainable production systems and will show their particular solutions and services for energy reduction and food safety. Furthermore Buhler also will show their brand new solutions for growth markets — a segment Buhler was not covering before — and demonstrate how producers with smaller production volumes can now also beneﬁt from the leading Buhler technology for cocoa and chocolate production. In the area of cocoa and nut processing — represented by the Buhler center of competence at Buhler Barth — Buhler will show their brand new cocoa grinding application, which consists of two machines, their new PreGrind beater blade mill and the new FineGrind bead mill. In the segment of chocolate mass production Buhler will show their new ShearMix. With the new ShearMix, Buhler underlines its innovative spirit, incorporating its Dosing-MixingReﬁning-Conching process (DoMiReCo), which is still the most applied process for chocolate mass production. In the market segment of chocolate moulding, the company will show a new depositor and other new components of a completely new line concept for production capacities between 500 and 1,500 kg/h. Also for chocolate moulding, Buhler Bindler will show the new FlexDie, a revolutionary new nozzle for depositing of various masses with a wide range of viscosity. The revolutionary Multitherm TC laboratory analysis equipment for cocoa butter and chocolate, will also be on display. It can predict any problems occurring during crystallization of cocoa butter and chocolate. For all market segments present on the Buhler Interpack booth Buhler will show the latest developments for making customers production lines more efﬁcient, safer with regards to food safety as well as easier and quicker to operate and maintain.

aotech b.v., based in Wormerveer, the Netherlands, has a worldwide reputation as a specialist in selfdeveloped ball mills and conches within the cocoa and chocolate-related processing sector. At Upakovka, Caotech will be pleased to discuss the latest developments on cocoa, chocolate and compound processing. Drawing upon years of expertise in conjunction with its extensive ﬁeld experience, the company recently launched a number of developments in the ﬁeld of cocoa, chocolate and compound applications. Traditionally Caotech’s scope of supply covers a wide variety of installations, varying from a small, lab-size ball mill to a conche type CAO B5 & W5, from the well-known CAO B3000CHOC batch installation to the CAO 3000 In-Line as a component in a continuous production line for both cocoa and chocolate or as a complete turnkey project.

For more information, visit www.buhlergroup.com At interpack, stop by booth C43/D28, hall 3.

For more information, visit www.caotech.com At interpack, stop by booth C24/26, hall 3.

36 CANDY INDUSTRY February 2011

As pictured, the company’s sophisticated CAO 3000-CHOC IN-LINE installation is a fully automated processing line for the production of chocolate and compound with capacities of up to 2,000 kg per hour. Depending upon customer’s requirements, the line can be completed with ingredient dosing and weighing sections. Recently, Caotech has developed an alternative continuous conching unit to be used as a wet conching system. This CWC 2000 (Continuous Wet Conche) can be placed behind traditional conches for ﬁnal homogenization and conching, as well behind ball mill systems for obtaining a high quality chocolate.

ADVERTORIAL

www.candyindustry.com

INTERPACK PREVIEW

Driam

Chocotech

A

T

For more information, visit www.chocotech.de At interpack, stop by booth A-07/B-08, hall 3.

For more information, visit www.driam.com At interpack, stop by booth D04, hall 2.

t interpack, Chocotech, part of the Sollich Group of companies, will display the Candy Division’s complete production program for manufacturing. In addition, Chocotech’s Chocolate Division also will display its expertise by displaying a full range of specialized chocolate processing units. Some of the new developments visitors can expect to see at the stand include the following: The CHEWMASTER has been further developed to include an additional crystallizer. This allows us, for the ﬁrst time, to achieve a deﬁned continuous crystallization, independent of the sugar glucose (corn syrup) ratio, which means products do not later show signs of cold ﬂow. In caramel, batch and continuous caramel cookers such as CARASTAR, YPP and SUCROFILM will be on display. The recently developed SUCROFILM 1500 can handle more than 2.000 kgs/hr (4.400 lbs/hr) of caramel, depending on the recipe, with a turn down rate of well over 50%. All SUCROFILM cookers now include a direct drive, doing away with belt and chain drives, minimizing maintenance. The newly developed CARAFLEX allows caramel masses with a color spectrum from milky white to dark brown to be manufactured and already has shown great potential on the market place. Within the process controls end of manufacturing, the company has engineered automatic adaption of control parameters to deal with varying atmospheric pressures. Inline viscosity control has been automated to ensure a consistent mass quality. Hygenie remains paramount today in operating safe facilities. At Chocotech’s booth, there will be exhibits demonstrating complete and partial Clean-in-Place (CIP) solutions to suit different hygienic requirements and to match your process and products.

www.candyindustry.com

he company will be exhibiting a newly developed, universal coating system DRIAMAT DRT 1600/2.75-K with a capacity of up to 1,000 kg batch for the coating of all types of candies, gums, jellies, nutraceuticals, over-thecounter products, etc. The coating process includes application of various liquids and powders, special sealing and polishing procedures and is particularly suitable for fragile products because of its very shallow product bed. This unit meets pharmaceutical standards and is equipped with an integrated WIP system. Automatic loading and unloading, solution preparation and storage, air handling with adequate ﬁlters and a PLC-based control system complete the installation. The company also will highlight its new continuous coating system, DRIACONTI-T, with a functional model and displays.

ADVERTORIAL

February 2011 CANDY INDUSTRY 37

INTERPACK PREVIEW

Fortress Technology

Dumoulin

D

T

umoulin, which has a long history supplying panning equipment, has been in business since 1936. It developed the world’s ﬁrst large-scale “automatic” confectionery coating pan in the 1960’s. The company manufactures a complete range of automatic high capacity panning systems in batch sizes up to 6,600 lbs. One of the important advantages of the Dumoulin system is that the design results in the smallest bed depth of any similar machine. This means all Dumoulin pans are gentle on delicate centers. The shallow bed depth also increases the amount of surface area in contact with freshly conditioned air, reducing the processing time and allowing the coating to be distributed very quickly and evenly over all the centers. Recently, the company developed the Logix line, which is an automatic mini-coating pan for batch capacities up to 550 lbs. The LogiX has a perforated pan and is side vented for efﬁcient drying during sugar and sugar-free coating cycles. The LogiC machine is very similar, but has a solid pan and this is used for chocolate engrossing and polishing as well as soft sugar panning. Dumoulin now also offers a special drum re-conﬁguration system, which allows the LogiX perforated pan to be converted into a solid pan by the addition of special plates that cover the perforations. This multipurpose machine is known as the Logi CX and it can be used for chocolate and soft panning as well as hard sugar or sugar-free panning, thus providing a high degree of ﬂexibility.

he Phantom Metal Detector uses the latest digital signal processing technology to ensure complete product integrity. With the highest processing power, Phantom systems are renowned for their superior accuracy, highspeed and ease-of-use. Phantom detectors are offered in a wide range of aperture sizes with a selection of construction options, including painted aluminum, stainless steel and BSH (IP69K certiﬁed). The rectangular aperture units are suited for integration with conveyor belts. Fortress recommends utilizing its custom-designed Vector conveyor system, which is built speciﬁcally for the metal detection application and optimizes the performance of the detector. Fortress Technology is a world leader in the design, manufacture and sales of industrial metal detector systems. A wide variety of solutions are available for the confectionery industry.

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

For more info, visit www.fortresstechnology.com At interpack, stop by booth D02-4, hall 5.

38 CANDY INDUSTRY February 2011

ADVERTORIAL

www.candyindustry.com

INTERPACK PREVIEW

Klöckner

Hebenstreit

H

I

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

n 2011, Klöckner Häansel Processing (KPH) celebrates its 100th anniversary, which perfectly coincides with interpack 2011. Known worldwide for high quality machinery and process know-how, KPH produces advanced machines and innovative processing technology for the manufacture of hard candy, jelly, toffee, aerated and deposited masses, candy bars and fondant, as well as many other specialised products. At interpack, KPH will show the largest hard candy line worldwide, with a throughput of 4,000 kg/h, new cooking solutions in industrial and laboratory scale as well as complete processing solutions in conjunction with its partner Proform. The company’s hard candy line includes the Contigrav weighing system and the crystal-free pre-cooking of the slurry by Crossﬂow cookers, which have been specially developed for the confectionery industry. The ﬁnal cooking procedure is supported by a second Crossﬂow cooker for sugar and glucose recipes and by the Rotamat, a dynamic cooker supplied to process recipes containing milk. After evaporation and vacuumizing of the ready cooked mass in the Sucroliner, the mass is extracted by extraction screws and the ingredients are homogeneously added through the dynamic mixing-screws. Acid can be added in liquid or crystal form. A conveying system supplies the candy ropes into the batchformers of the downstream installed die forming lines type Strada. By feeding two ropes with two batch rollers into one common rope sizer type HZU, two-color candies can be produced on this line. The Sucroliner’s capabilities integrate large-volume output under automated conditions with incredible product ﬂexibility. It is not only possible to run with four fruit ﬂavors at a time, forming a ready mix in a bag at the end, but it’s also feasible to combine caramelized milk candies with common fruit candies. The Sucroliner is available in executions for high sugar:glucose ratio of up to 70:30. Water reduction systems as well as energy recovery systems are developed for economical production processes.

For more information, visit www.hebenstreit.de At interpack, stop by booth E-08/12, hall 3.

For more information, visit www.kloeckner-haensel.com

www.candyindustry.com

At interpack, stop by booth A25, hall 4.

ADVERTORIAL

February 2011 CANDY INDUSTRY 39

INTERPACK PREVIEW

NID

A

Petzholdt

P

t Interpack 2011, NID will proudly launch its new generation of high-speed mogul lines and depositing pumps. With more than 600 moguls sold worldwide over the last 53 years, NID’s traditional reliability and performance is well known in the confectionery industry. The new mogul lines will feature such innovations as depositing pumps that easily slide out for “off machine cleaning,” ensuring no production time is lost due to cleaning the depositing pumps between production runs. The under-hung dust extraction system in the demoulding section ensures a starch dust-free zone in the starch moulding room. All critical functions of the mogul are controlled by servo drives via a PLC. The operator interface features an easy-to-use touch screen, conveniently located on an articulated arm close to the depositor section. The NID tray size pump with tray lift in conjunction with the precision of the walking beam permits the production of highquality articles from all traditionally deposited confectionery such as jellies, gums and aerated masses, even those that have been previously difﬁcult to deposit as high solids. The expanded depositing pump range gives new and existing NID mogul owners the choice of choosing their preferred style of pump, be it a valve bar pump or the rotary valve pump. The NID rotary valve pump also offers precise depositing control matching that of the valve bar style. Both pump styles are offered in a full range of pump conﬁgurations (e.g. side by side, universal or tri-color) and are designed to produce traditionally deposited confectionery masses ranging from one color per piece, side-by-side colored articles or centerin-shell articles depositing up to six colors per tray (nine in the case of the tri-color pumps). A wide range of product layout conﬁgurations can be achieved using the same pump and interchanging the nozzle plates.

etzholdt-Heidenauer Maschinen-und Anlagenbau International GmbH is a company with a tradition of more than 170 years in developing and producing special machines for cocoa processing and chocolate mass production. They are one of the leading manufacturers of ﬁve-roll reﬁners in the ﬁeld of chocolate mass production. With innovations, such as their ﬁneness measuring device HMB, they have enabled customers to use the ﬁve-roll reﬁners at higher levels of automation and efﬁciency, as well as provide even more uniform comminution results. Noticeable increases in output are achieved with the new ﬁve-roll reﬁners of the type HFS180S. It is generally known that ﬁneness and throughput depend on the size of the last gap and the transport rate of speed through that gap. The transport rate of speed may be increased by using a higher rotation speed or by increasing the diameter of the roll. The rotation speed cannot be increased signiﬁcantly beyond today’s usual levels – due to increasing centrifugal forces and the resulting increased spin-off of chocolate mass particles from the roll surface, as well as the thermal stability of the rolls. An increase of the roll diameters, on the other hand, allows higher transport rates of speed in the ﬁnal gap, meaning higher throughput while simultaneously limiting centrifugal forces to a level more compatible with reﬁning of chocolate mass. Thus, a larger roll diameter has a positive impact on thermal conditions, among other things, due to its larger roll surface area or cooling, as well as the mechanical stability of the rolls. The footprint and thus the required ﬂoor space, is he same as that of our familiar HFS ﬁve-roll reﬁners, which facilitates the replacement of existing machinery with the same working width in the same place is possible without any problem. Using the same ﬂoor space and with a machine height increased by just 200 mm, our new HFS Super ﬁve-roll reﬁners achieve a signiﬁcantly higher throughput at unchanged rates of ﬁneness compared to our previous HFS reﬁners.

For more information, visit www.nid.au At interpack, visit booth D24, hall 3.

For more information, visit www.petzholdt-heidenauer.de

40 CANDY INDUSTRY February 2011

ADVERTORIAL

www.candyindustry.com

INTERPACK PREVIEW

Winkler & Dünnebier AG

Sollich

A

t interpack, Sollich will exhibit a wide range of equipment presenting the latest innovations at its booth B07/C08 in hall 3. The range of the manufacturing programme will be highlighting intensive research and development activities of the past years. The machinery shown on the exhibition will include various types of the new TURBOTEMPER TOP tempering machines in different sizes and executions. The new developed machines are the result of continuous R&D work at Sollich and together with the company’s automatic TEMPERGRAPH —suitable for measuring the degree of temper in chocolate — reﬂect the highest level of tempering technology. This combination will be present with a variety of sieving, mixing and aroma dosing systems. Furthermore, different chocolate enrobing machines with working widths between 320 and 1,300 mm as well as one caramel enrober type CARAMAT 1050 will be shown. All models can be used with auxiliary equipment such as decorator, sprinkler and trufﬂe rolling device. From Sollich’s family of enrobers, a newly developed mini enrobing machine type MINICOATER TTS 420 together with two MINITEMPER machines, type TFD 100 and TFP 300, also will be shown. Another machine displayed at the booth will be the SOLLCOTOP unit, which is suitable for almost all ﬂuid enrobing materials such as chocolate, compound or hot and cold icings. Visitors to the booth also will see a CONBAR bar forming line in two different executions including slitting, spreading and cutting station for cereal and candy bars. Diverse cooling tunnels types, with polyurethane covers and stainless steel covers, will be presented in combination with forming and enrobing lines. The Sollich SOLLCOFILL machine, suitable for the deposit of caramel, fondant and nut pastes or jelly onto biscuits, will be on display in combination with a SOLLCOCAP sandwiching unit type. A variety of praline forming machines including the SOLLCOFORM type SFP 800 as well as a Cluster Former CF 1050 will completes the lineup of equipment that will be shown at interpack.

For more information, visit www.sollich.com At interpack, stop by booth B07/C08.

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O

n the occasion of this year´s interpack, Winker & Dünnebier (WUD) will present you the following exhibits and developments:

A newly designed mogul line 562-B with the following outstanding characteristics: • Reduced working height • Walking beam system instead of chain transport • Depositor in easy-clean execution for high speed mass changes Chocolate Flash Shell Cooling Unit (FSC), consisting of: • Mould grouping unit • Stamping station for each two moulds • Mould de-grouping unit, complete mould circulation • Rockwell (Allen Bradley) control and drive technology In addition, the newly designed WDS Piston Extruder for the proﬁtable moulding of highly viscose product masses has been designed to operate at extremely high performance levels. Several times a day the company will have demonstrations on its Lab-Depositor, showing the one-shot depositing of ﬁlling masses with low viscosity, which has been applied for a patent by WDS together with Pfeifer & Langen and TU Dresden.

For more information, visit www.w-u-d.com At interpack, stop by booth C07, hall 3.

ADVERTORIAL

February 2011 CANDY INDUSTRY 41

INTERPACK PREVIEW

Union Confectionery Machinery Co.

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nion Confectionery Machinery Co., a fourth-generation, family-owned business since 1912, is the world’s largest supplier of second-hand, used and rebuilt machinery for the confectionery, food, packaging, processing and biscuit industries. The ﬁrm’s world headquarters are located in New York and consist of a 270,000-sq.-ft. building that contains sales and executive ofﬁces, a full rebuilding facility, as well as massive warehousing and shipping and receiving areas. They also operate a similar plant in Mexico. Their customer base is worldwide and encompasses a wide range of clients from Fortune 100 ﬁrms to small and mid-sized, family-owned and corporate entities. Union can supply modern used and rebuilt machinery solutions for manufacturers in many different ﬁelds including chocolate production, sugar confectionery, biscuit and general packaging applications. They are major suppliers of quality equipment such as well-known Original Equipment Manufacturers’ (OEM)s such as SIG/Sapal, Bosch, APV Baker, ACMA/GD, Rasch, Klöckner Hänsel and many others. They can supply everything from an individual machine to a complete turnkey plant while offering technical assistance for plant design, formulation and general engineering. Union offers different levels of rebuilding capabilities, including the delivery of equipment in working order to complete refurbishment with lengthy guarantees against the work performed. Each project is unique and treated as such to tailor customer requirements to the individual job. Among their many other services, Union is the world leader in the appraisal, auction and liquidation of idle and redundant plants worldwide. They can help you to recover your investment from an individual idle or redundant machine to a complete turnkey plant. They have conducted sales of this nature in almost every country in the world. Their greatest assets are knowledge and experience and they realize that their worldwide customer base is always in need of information. That is why they have built the world’s largest electronic database and incorporated their inventory, as well as other sales activities, into their world-class website. As a fourth generation, family-owned concern, they understand the need for quality, service and fast accurate response and they continue to travel the world to service their clients.

For further information, visit www.unionmachinery.com

At interpack, stop by booth E/03, hall 1.

42 CANDY INDUSTRY February 2011

Carle & Montanari

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he evolution of Carle & Montanari (SACMI Group) continues with new integrated solutions for the chocolate industry, from cocoa processing to chocolate mass preparation, moulding and packaging. Below are a few of those innovations the company has developed to address customer needs. The CAVEMIL “R” new family of moulding lines features impressive ﬂexibility and an innovative moulds movement technology. It is designed to maximize production efﬁciency by using moulds of different sizes (for eggs, bar and pralines) on the same moulding line. In addition, the company has developed the sixth series of the MLR rotary depositors and the new version of the MEP pistons depositor, with removable head execution. The new BV Counter-moulds Buffering System, FIFO (ﬁrst in, ﬁrst out) buffer for moulding lines improves production output by resolving micro-stops on packaging lines. The new buffer offers a whole new way of stocking products directly on their demoulding counter-plates. The unit can handle tablets, bars and pralines as well as book-moulded products such as eggs, shapes and balls. When the packaging line re-starts, the stocked countermoulds ﬁlled with products are sent to packaging, while empty counter-moulds replace them in the buffering cabinet. Carle and Montanari will also showcase its new HFI525 electronic ﬁve-roll reﬁner, with 2,500 mm rolls and an output of 1,600 kg/h of reﬁned chocolate. Interesting developments have been designed for the POV series of cocoa presses, with enhanced performances and new solutions for the operation of the machine and its ancillary equipment. In packaging, the T-PACK2 automatic wrapper for chocolate bars and tablets represents another milestone in chocolate wrapping technology. The new machine is designed to reach 200 ppm wrapping speed and can manipulate chocolate bars and tablets ranging from 100 to 300 g. The hermetically closed packaging guarantees the highest product quality. The chocolate tablets have a heat-sealed aluminum inner wrap and an external “envelope style” folded wrap, made with pre-shaped sheets taken from a hopper.

For more information, visit www.carle-montanari.com At interpack, come by booth E-31/F-36, hall 3.

ADVERTORIAL

www.candyindustry.com

Ingredient

TECH NOLOGY

Confectioners avoid being ‘saturated’ in fat Candy companies are embracing new products and techniques to help lower an irksome component in traditional fats and oils. By Grace Weitz

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ust when it seemed that food technologists had overcome the zero trans fats challenge in confections, another hurdle from an equally threatening type of fat surfaced. Saturates have rolled off the candy belts as the new enemy, causing a ﬂurry of manufacturers to test new products and seek alternative production methods to lower the amount of saturates in their candies and chocolates. The latest trend in the fats and oils industry shows that not much has changed during the past few years. The fact that companies don’t want trans fats in their products has become standard and manufacturers have begun focusing instead on reducing the equally pesky sister fat —saturates. “In terms of trans fats that’s pretty much out of there,” says Thomas McBrayer, the R&D director of Fuji Oil USA. “When customers come to us they don’t even mention them. It goes without saying they don’t want any trans fat.” McBrayer notes that companies have shifted their focus to keeping saturates off the label. “Saturates are on the radar screen. Everyone wants to reduce their saturates as low as possible,” explains McBrayer. “Really the next hurdle is getting saturates down.” To work towards this goal, Fuji Oil USA’s sister company, Fuji Oil Europe produced Redusat, a product which contains less than half the amount of saturates while keeping the same structure, allowing confectioners to create satisfactory ﬁllings and coatings with a similar texture to 44 CANDY INDUSTRY February 2011

traditional fats. Athough Redusat contains a high amount of healthy liquid oil, it crystallizes in a network that captures the oil, allowing it to retain a strong texture. Along with its lower saturates content, the product also has been shown to reduce the bad kind of cholesterol, LDL, and increase the amount of HDL —good cholesterol. Although no full-scale production of Redusat has occured in the U.S., McBrayers says there has been some interest for the product, and they have sent samples to several consumers. Instead of producing Redusat, Fuji Oil USA has concentrated on testing some of its own products. But McBrayer did not want to say exactly what those products were, indicating only that “some are really in the development stage right now.” Although he wouldn’t give speciﬁcs, McBrayer did express that the focus continued to be on “keeping the label clean” or eliminating hydrogenation. Companies are trying to avoid the process of partial-hydrogenation, says Mc-

Brayer, because of its hand in helping create trans fat. Instead, manufacturers have opted for techniques like interesteriﬁcation to reduce saturated fat. Interesteriﬁcation isn’t a new process, but the man-made technique has become more popular as companies move away from using partial-hydrogenation. The process is similar to hydrogenation, but does not produce trans fats and allows technologists to play around with the saturated fat content. During interesteriﬁcation, stearic acid and alkylinic catalysts are added to the vegetable oil followed by the use of enzymes or chemicals to modify the molecular structure of the oil. In the end, the oil is manipulated to have characteristics similar to that of a fat. Karsten Nielsen, the v.p and chief technology ofﬁcer of AarhusKarlshamn AB

Photo courtesy of AAK.

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

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48” Stainless Steel Pan with Ribs

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

Bepex Hutt DDP3/250-100 Triple Layer Extruder

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

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]

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Ingredient Technology

oils, but the consumer still requires chocolate with physical properties as they are used to at a reasonable cost,” he says. AAK has spent the past several years improving some of their current product lines in order to maintain this delicate balance of good taste, affordable price and healthier product. Products like the Cebes NH, a non-hydrogenated cocoa butter substitute, have been Redusat, a low saturated product, transformed to function much like that crystallizes in a network to help retain of their traditional Cebes MC range. strong texture. Tests are also in the works on a product called Akopol NH, which is a While AAK continues to improve upon non-hydrogenated form of the cocoa butand research products, they have not ter replacer, Akopol. The idea is to get the product closer to treplicate the properties released any speciﬁcally new confectionery items since DeliAir launched in 2009. in Akopol, but without hydrogenation. Cargill, on the other hand, a leader in the AAK also creates products such as Defats and oils industry, recently released liAir, a ﬁlling fat that allows the chocolate a version of its own low saturated oil for producer to make a traditional chocolate testing earlier this year. ﬁlling with air, but reduces overall fat, Clear Valley Low-Saturated Canola Oil, explains Nielson. a high stability oil with 4 - 4.5% satu“As you eat chocolate ‘by the piece’ or by volume this has the same effect as when rated fat — 25% less saturated fat than conventional canola oil and the lowest you add water to a low fat spread —you amount of saturated fat of any vegetable fulﬁll your need for a snack, but with a oil — matches Cargill’s desire to produce lower intake of energy, fat and sugar,” he a healthier, low saturate product. says. “At the same time, the product tastes Mike Landis, technical service manager great and creates fantastic new mouthfeel.” of Cargill dressings, sauces and oils explains how Cargill’s low saturate fat oils are “built off their existing technology platform of high-stability, zero-trans fat from hydrogenation and extremely low oil ﬂavor and odor,” meaning Clear Valley Low-Saturated Canola Oil should maintain the similar mouth feel, shelf life and functionality of other high oleic canola oils, but without the added saturated fat. “Our customers operate in a state of constant change,” says Willi Loh, the assistant v.p., of oils and shortenings at Cargill in an informational video on their website. “The past has been all about reducing cholesterol and eliminating trans fat. The future is going to be about reducing saturated fats, building reliable supply chains DeliAir, an AAK product, provides confectioners and addressing chronic disease as with a lower-saturate alternative for their Àlling fats. well as obesity.”

(AAK), the world’s leading manufacturer of high-quality specialty vegetable fats, says the company favors interesteriﬁcation along with fractionation over other methods. The European manufacturer avoids hydrogenation because it’s hard to explain to consumers that a product may contain hydrogenated oils and still not contain trans fatty acids, and also because of the new labeling rules within the European Union (EU). Measures passed by the EU in December 2010 now require manufacturers to increase the amount and detail of ingredients on the label of a product. All processed foods must now clearly display the energy values and quantity of salt, fat, saturates, carbohydrates, protein and sugar content on the packaging. As a result saturated fat is in the spotlight more than ever. “This leads to an increased use of interesteriﬁcation and fractionation of palm oil as palm oil is the only economically feasible way to produce saturated fatty acids without hydrogenation,” explains Karsten. The challenge, continues Karsten, now becomes maintaining the “process-ability” and eating quality of the original product while still trying to reduce saturates. “That is the trick — it is easy to make “healthier”

46 CANDY INDUSTRY February 2011

www.candyindustry.com

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Supplier

SPOTLIGHT

Familiar Territory Chocolate processing and packaging supplier Carle & Montanari crossed the pond to Ànd one of its own to lead the company in a changing marketplace.

I

t’s not something he had anticipated, says Moreno Roncato, the new managing director and ceo for Milan-based Carle & Montanari (C&M). Having made a home in Raleigh, N.C., where he oversaw operations for C&M, USA, Roncato didn’t plan on returning to Italy for any extended basis. Naturally, there were periodic visits to the corporate ofﬁce in Milan and trips to see family and friends, but he and his wife considered Raleigh their home. Thus, when Sacmi Group, C&M’s parent company, offered the managing director’s position to him, Roncato realized it might be time for a change. As Roncato explains, “Not only was it a good opportunity for me and professionally rewarding, but it would be good for the company as well. I know the product, I know the market and I know the people.” Indeed, Moreno, who took over as president of the USA division in 2001, had earned a reputation not only as a savvy manager, but as a well-respected technical consultant, one that confectionery customers appreciated and turned to for support. Such an approach proved critical in building up sales for C&M USA.

Reinvesting for the long term For Sacmi, the decision to promote Roncato stemmed from an internal debate on what to do with its only food business subsidiary. After all, Sacmi is an international conglomerate, which manufactures machines and complete plants for the ceramics, beverage, packaging, processing and plastics industries. The Group consists 48 CANDY INDUSTRY February 2011

of more than 70 companies, has production plants and support companies in 23 countries and employs about 3,500 people. It posted sales of nearly €1 billion in 2009. Following the recession of 2008/2009, Sacmi had implemented a series of changes — a restructuring of assets designed to meet the challenges of a new economic landscape. In looking at its confectionery processing equipment subsidiary, C&M, the board of directors recogCarle & Montanari’s ceo/managing director, Moreno Roncato. nized that although there were not many marketing synergies, posed to long-term thinking, to productthere were operational advantages that based innovation,” Roncato says. could be exploited, such as procurement Having such support provides a as well as research and development. foundation for changes critical to a In the end, the directors were faced company that has such a history within with two options regarding C&M: Make it the confectionery world. In celebrating more competitive or sell it its 100th anniversary three years ago, the After an intensive internal review, the company has been a mainstay in supplyboard opted to invest in the company, “to ing cocoa processing and chocolate mass make it more ready to face the challenges preparation, chocolate moulding lines and of the marketplace,” says Roncato. specialized packaging machines to manuOne of the advantages of having Sacmi facturers throughout the world. as a parent stems from its inherent indus“Carle & Montanari’s strengths have been trial heritage, adds the new chief executive. its people and know-how,” Roncato says. “As an industrial company, it’s pre-disUpon taking over as managing director, www.candyindustry.com

Roncato spent several days brainstorming with Sacmi’s executives to craft a plan engths, that would capitalize on those strengths, ned while introducing a more streamlined structural organization. “Our approach was to create a team of managers, people that are loyal and well-motivated.” As a d result, Massimo Pietra was installed as the company’s sales manager, Masager, simo Mercanti as production manager, Daniele Mazon, product strategist and er. Franco Lumini as technical manager. ervice Roncato also made customer service ated and spare parts, which was segregated wn under other functions, into their own ce and departments. Now, customer service spare parts, which are headed up by Dario Fanteria, and Angelo Bergonzoni, respectively, report directly to Roncato. “What I found working in the States was that one of the fundamental ways to attain good results was to develop a good working relationship with your customers,” he explains. “By having a close connection to the customer, sharing know-how, one can move both companies forward.” Roncato’s customer-centric vision, which emphasizes improving the quality of service, dovetails with his aim to improve the quality of the products the company delivers. “It’s all about paying more attention to customers’ needs,” he adds, while simultaneously removing layers of bureaucracy. One of the steps he’s already implemented to ensure greater customer contact involves making the sales person the account manager of a project, thus making him or her the liaison for a machine or line from start to ﬁnish. Roncato also wants to ensure that confectionery manufacturers are aware of the innovations that the company’s already taken, as well as the synergies inherent in being part of Sacmi. For example, he cites the recent improvements made to the company’s HFI ﬁve-roll reﬁner as an example of the higher standard now prevalent at C&M. “A HFI 25 ﬁve-roll reﬁner with 2,500 mm long rolls will be one of our key exhibits at this year’s interpack,” Moreno says. It doesn’t take long for him to rattle off several other improvements and innovawww.candyindustry.com

Socado’s Solution The strength of many midsized companies, such as Villafranca, Italy-based Ita Socado, is their ability to specialize and excel in specific market niches. When the company Àrst was formed, it focused on supplying chocolate products to the industry, complemented by a bevy of seasonal items. That lineup eventually broadened to include pra pralines and specialty items. To Today, the company continue ues to grow at a rapid rate, posting €40 million in sales last year. Socado’s success in supplying retailers both branded and a private-label products Socado’s Marchioro Ginaluca, technical manager, and Orazio led its customers to ask for the company to conCivello, plant director, by the sider producing chocolate bars. CAVEMIL “R” moulding line. Cognizant that production of bars would not only satisfy a customer’s request, but also open up entry to new markets, the company’s executive team decided to test the waters with a straightforward rollout of dark, milk and white chocolate bars. Socado’s production team comprising of Orazio Civello, plant director and Marchioro Gianluca — technical manger — also understood the challenges that go with such a launch — low The BV Counter-moulds Buffering margins and a highly competitive playing Àeld. System offers a whole new way And although the company’s existing mouldof stocking products directly on ing line within the 23,000-sq.-meter facility could demoulding counter-plates. handle the production demands, shoehorning a dedicated packaging line for bar production amidst 19 other production lines required some creative thinking. In this instance, the two professionals saw the solution in Carle & Montanari Cavemil “R” moulding line linked to a BV Counter-moulds Buffering System. Once bars leave the moulding line, they are demoulded into counter-moulds. The BV Counter-moulds Buffering System offers a whole new way of stocking products directly on demoulding counter-plates to minimize downtime and enhance Áexibility. The unit holds up to 315 counter-moulds, and allows for 20 minutes of buffering time with the moulding line, which operates at 12 moulds/ The bars are removed min. What’s important to Socado is that the buffering from the counter moulds system enables continuous operation whenever there’s a by a robotic pick ‘n place packaging gap in the Áow-wrapping process. unit and fed to the When the packaging line re-starts, the stocked Áow-wrapper. counter-moulds Àlled with products are sent to packaging, while empty counter-moulds replace them in the buffering cabinet. The successful solution to addressing footprint issues at the plant has allowed the company to capitalize on the strong debut of the bars, which now will feature additional varieties with inclusions.

February 2011 CANDY INDUSTRY 49

Supplier Spotlight

tions, ranging from improvements to its rotary and piston depositors to the newly introduced Cavemil “R” moulding line and BV Counter-moulds Buffering System (see sidebar). Then there’s the introduction of the TPACK2 electronic ﬂow wrapper machine for chocolate bars and tablets, capable of handling 200 pieces per minute. The T-PACK2, which is being produced by Sacmi Packaging but marketed by both

Sacmi and C&M, “completes the range of wrapping equipment for chocolate production,” Roncato says. “We’re now a one-stop shop, from cocoa presses to wrapping,” he points out. He adds that ”We are open to opportunities for expanding our product range even further by merging or acquisitions.” Roncato, who only a few months ago became interested in triathletic competitions, understands the importance

of cross-training and endurance. At a sprint triathlon in Raleigh late last year, he placed ﬁrst in his age bracket, a truly impressive accomplishment given the fact that he began training only a few months earlier. Roncato looks to apply those same firm disciplines to running C&M. Figure on strong finishes for this confectionery equipment supplier during the coming years.

(Clockwise). Moreno Roncato checks on plans with supervisor Claudio Cellario during assembly of a new moulding line. At Sacmi Packaging facility in Imola, Italy, Giovanni Scagliarini, sales manager for Sacmi Packaging (blue tie) and Massimo Pietra, check on a variety of packaging projects nearing completion.

50 CANDY INDUSTRY February 2011

www.candyindustry.com

Destination: Seasonal Sweets Holiday treats will be the focus of ECRM’s upcoming Winter Confectionery EfÀcient Program Planning Session, to be held Feb. 20-23 at The Westin Peachtree in Atlanta, Ga. Below is a look at some the new products that will be discussed at the event. For more information, visit www.ecrm.marketgate.com. Sconza Candy Company Oakdale, Calif., www.sconzacandy.com, 209-845-3700 Sconza Candy introduces an extension to the kid-popular Big Bruiser line for holiday 2011. For Christmas, Sconza has created Jawbreakers in a mix of red, white and green sold in a creative Jolly Santa caddy. The Jolly Jawbreaker will be available either on a stick or in a wrapper. S.R.P.: (on a stick) $1.99 S.R.P.: (wrapped) $1.49

Palmer Candy Company Sioux City, Iowa, www.palmercandy.com, 712-258-5543 Palmer’s Smilin’ Santas Tent Box features a cleverly designed package with whimsical Christmas art. The creative tent box contains 5-oz. of their decadent peanut butter-ﬁlled Smilin’ Santas. S.R.P.: $2 for 5-oz. box

Topps Company, Inc. New York, N.Y., www.topps.com, 212-376-0300 The popular Ring Pop Kids Brand from Bazooka Candy Brands will now include a Halloween version. The candy will be released in an easy-to-read display tray highlighting eight themed boxes, which will feature a scary Frankenstein ﬁgure displaying the confection. The inexpensive, premium treat is great for parties and trick-or-treaters. S.R.P.: $5.99

AmuseMints Denver, Co., www.amusemints.net, 1-800-779-8985 These fun PuzzleMints come in unique tins, which feature a puzzle/game built in. To win, strategically maneuver each of the 5 balls into a hole built into a fun image on the face. The tin then opens to reveal either Peppermints or Sour Fruit Candies. S.R.P.: $3.99 www.candyindustry.com

Brown & Haley Tacoma, Wash., www.brown-haley.com, 1-253-620-3085 The Washington-based candy company will be introducing a new line of ROCA buttercrunch Stand-Ups for their ROCA line. The new Stand-Ups provide an attractive, accessible way for customers to purchase the all-natural product. Stand Ups also will be available in MOCHA ROCA buttercrunch and Holiday-motif ALMOND ROCA buttercrunch. ROCA is the original, all-natural buttercrunch special treat made from premium ingredients. S.R.P.: $3.99 for 5-oz box.

Farley & Sathers Candy Co., Inc. Round Lake, Minn., www.farleysandsathers.com, 1-800-533-0330 Brach’s Holiday Malts are covered in 100% milk chocolate with festive red and green colored sugar shells. The confections are perfect for snacking or sharing with friends and family. S.R.P: $3.29 for a 7.5-oz. bag.

Dryden & Palmer Canajoharie, N.Y., www.rockcandy.com, 1-800-839-8938

The “candy that rocks,” will incorporate a Christmas version of the celebrated Dryden & Palmer confection. The rock candy crystals will be available in either holiday-decorated tubes, clear bags or as individually wrapped crystal sticks. S.R.P: (1.25-oz. tube) $1.17 (2.0-oz bag) $.79 (stick): $.79

February 2011 CANDY INDUSTRY 51

AD INDEX AAK, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Blommer Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Buhler AG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Caotech B.V.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Carle & Montanari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Chocolate Chocolate Chocolate . . . . . . . . . . . . . . . . . . . . . . . 24 Chocotech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Demet’s Candy Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC3, RC13 Driam USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Dumoulin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 ECRM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC11 Fortress Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Godiva Chocolatier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Hebenstreit GMBH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Hilliard’s Chocolate System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Interpack 2011 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Klockner Hansel Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Kraft Foods, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC5, RC7 Ladco/MacIntyre Chocolate System. . . . . . . . . . . . . . . . . . . . . 13 Lindt & Sprungli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC17 Marich Confectionary Company . . . . . . . . . . . . . . . . . . . . . . . . 53 National Confectioners Assoc. . . . . . . . . . . . . . . . . . . . . . . . . . RC9 NID PTY Limited . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Petzholdt Heidenauer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Russell Stover Candies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . RC18 Sollich North America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Union Confectionary Machinery. . . . . . . . . . . . . . . . . . . . . . . . . 45 United Sugars Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Weber Logistics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Winkler & Dunnebier. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Woody Associates, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.aak.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.adm.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.blommer.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .www.buhlergroup.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.caotech.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.carle-montanari.com . . . . . . . . . . . . . . www.wholesale.chocolatechocolate.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.chocotech.de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.demetscandy.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.driamusa.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.dumoulin.fr . . . . . . . . . . . . . . . . . . . . . . . . . . www.ecrm.marketgate.com . . . . . . . . . . . . . . . . . . . . . . . . . www.fortresstechnology.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.godiva.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.hebenstreit.de . . . . . . . . . . . . . . . . . . . . . . . . . . www.hilliardschocolate.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.mdna.com . . . . . . . . . . . . . . . . . . . . . . . . . www.kloeckner-Haensel.com . . . . . . . . . . . . . . . . . . . . . . . . www.kraftfoodscompany.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.macintyre.co.uk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.LindtUSA.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.marich.com . . . . . . . . . . . . . . . . . . . . . www.sweetsandsnacksexpo.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.nid.com.au . . . . . . . . . . . . . . . . . . . . . . . . www.petzholdt-heidenauer.de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.russellstover.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.sollich.com . . . . . . . . . . . . . . . . . . . . . . . . . . . www.unionmachinery.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.unitedsugars.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.weberlogistics.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . www.w-d.de . . . . . . . . . . . . . . . . . . . . . . . . . www.woody-decorators.com

Reader & Marketing Services LETTERS Bernie Pacyniak Candy Industry, Retail Confectioner [email protected] SINGLE COPY SALES/ BACK ISSUES Ann Kalb [email protected] Phone: (248) 244-6499 REPRINTS Jill L. DeVries [email protected] Phone: (248) 244-1729

PRINT & INTERNET ADVERTISING Kristine Collins [email protected] Phone: (847) 224-8944 INTL. PRINT & INTERNET ADVERTISING Dee WakeÀeld [email protected] Phone: +44.207.792.3344 (London) LIST RENTAL For postal information, please contact Rob Liska at 800-223-2194 x726 or e-mail him at [email protected] For e-mail information, please contact Shawn Kingston at 800-409-4443 x828 or e-mail her at [email protected]

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

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

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

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

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

52 CANDY INDUSTRY February 2011

www.candyindustry.com

Edward often made dies to exotic new candies display in his window, ct hoping to attract Angelina into his store. It wasn'tt long before she too becamee captivated andd ot only nlyy visited often, not to explore his latest creations, but to catch cat he a glimpse of the ng handsome young candy maker.

But u fate f had fallen on them, he as a she was destined marr someone else. to marry Know Knowing he could never love v an another, the candy maker ffell into despair. m ma O the On th day of the weddin the people of wedding, S Sang Sangramoré stood aghast in ffron front of the tiny store. G were the cheerful Gone deligh delights they had come exp the display to expect, windo window was filled with nnothing but black nothin candy hearts.

Introducing Black Heart by Marich, a wicked premium licorice experience. True to our heritage, Black Heart is a 100% natural European style licorice made with real licorice root extract, natural colors and flavors. Available in Black Licorice and Black Cherry Licorice. Feed your dark side.

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CANDY WRAPPER One-Man Chocolate Creator After discovering a passion for cocoa in France, Alan McClure, brought his love back home and turned it from a hobby into a business. ess

A

lan McClure started his chocolate company, Patric, after spending a year in France (Lyon and Beaujolais) formally studying politics and language, while informally studying food — especially chocolate. After returning to the U.S., he missed the chocolate he had come to love in France, and started looking into whether Alan McClure, founder of Patric, took a love for it would be possible to make chocolate and turned it into an a career. eer. it his hobby. McClure threw himself “The goal in every case is to play off of into a good deal of research and expericomplex, interesting and delicious cacao mentation with different machinery, a ﬂavors,” says McClure. couple of years of buying and tasting as In the meantime, the company has much premium chocolate as he could been written up by several food magazines ﬁnd, experimenting with roasting and and on Jan. 14, 2011, they won a Good conching, studying the science of ﬂavor Food Award for their In-NIB-itable Bar. formation in chocolate and bouncing “I am very excited as Patric moves ideas off of others who were more knowlforward,” says McClure. “Our U.S. distriedgeable. Then, in the spring of 2006, he bution continues to expand, as does the decided to start a bean-to-bar chocolate distribution of Patric abroad. Some of our company — making chocolate from best customers are in Sweden, in fact.” scratch starting with the cocoa beans. McClure has also been active within “I realized that the knowledge I had gained the industry, particularly with the Fine went far beyond hobby,” says McClure. Chocolate Industry Association (FCIA). Since then, his business has gone from He is also a founding member of the Craft a one-man show offering one bar, to a Chocolate Makers of America (CCMA). slightly larger company with eight bars available, and the equivalent of about What did you think you would be when three to four full-time employees. Much you grew up? A veterinarian. of what he produces is single-origin dark chocolate, but he also makes dark chocoName one of your favorite movies. late blends, a dark milk chocolate and a “Gandhi.” couple of inclusion bars. 56 CANDY INDUSTRY January 2011

Describe your f t dream d ti perfect vacation. Month-long, all expenses paid trip to France and then Italy — the food! What book are you currently reading? “Down and Out in Paris and London” by George Orwell. Aside from a family member, whom would you most want to be stranded with on a deserted island? My dog. What’s your pet peeve? Sloppy work. I’d give anything to meet: Socrates. The best piece of advice that I’ve gotten: Work hard. What excites you most about your job? Creation! (For example, the research and development of new products). www.candyindustry.com

From sourcing cocoa beans in various origins, to processing and manufacturing chocolate, to delivering top-quality Ambrosia® chocolate to you, ADM Cocoa monitors each step of the process. To work with a supplier that understands the complete chocolate cycle, call ADM Cocoa at 800-558-9958.

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

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