Food Processing magazine

N
O
V
E
M
B
E
R

2
0
1
2
OUR
FAVORITE
THINGS
Our editors, writers and others
come up with 10 lip-smacking new
products we can’t live without. p22
INGREDIENTS MAKE
DAIRY
MERRYp33
IMPROVING
FROZEN
FOODS
PROCESSING p57
MOM BRANDS:
MASTER
OF BAGS p71
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COVER STORY
DEPARTMENTS
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĆ
VOLUME 73, NUMBER 11
22
ĆĈ 33
NOVEMBER12
Ćąŏ ŏNèwŏlngrèoiènts
ĈĆŏ ŏ PrèvièwŏoíŏProcèssŏ
Expo
Ĉĉŏ ŏNèwŏE¢uipmènt
ĉćŏ ToopsŏScoops
In memory of a true foodie.
Ĉŏ EoitorĚsŏPlatè
Continue the GMO discussion.
āāŏ ŏ PowèrŏLunch
Maximize a closed plant sale.
āăŏ FoooŏSaíèty
How concerned are consumers?
āĆŏ lnoustryŏNèwsŏĒŏVision
Hostess’ bankruptcy plan.
ĂĀŏ Rollout
Ball Park burgers; low-cal
Greek yogurt; ID gum; Sara
Lee pound cakes; Campbell’s
upscale soups; flavored peanut
butters from Planters.
22 OUR FAVORITE THINGS
āĀŏLipġSmackingŏNèwŏProouctsŏVèŏCanĚtŏLivèŏVithout
Tis year’s list: Adonia frozen Greek yogurt, Fair Oaks Farms Core
Power, General Mills Gluten Free Chex Apple Cinnamon, Hershey’s
Simple Pleasures, Hostess Chocolate Crème Twinkies, IHOP At Home
syrups, Roland flavored quinoa, Stouffer’s Farmers’ Harvest Steam
Meals-For-One, Vitalicious VitaPizza, Wells Blue Bunny cake-inspired
ice creams.
FEATURES
33 PRODUCT DEVELOPMENT
lngrèoièntsŏThatŏKèèpŏDairyŏGrowing
Today’s dairy case is a vibrant and diverse category expanding with the
help of whey proteins, new sweeteners and probiotics.
ąą INGREDIENTS: ThèŏNèwŏOils
ąĈŏ ŏ lNGREDlENTSčŏ/ŏNuttyŏbutŏGoooŏDièt
Ćāŏ ŏFL/VORŏOFŏTHEŏMONTH
/ŏRèturnŏtoŏSimplèrŏPèvèragèŏFlavors
ĆĈŏ ŏPL/NTŏOPER/TlONS
ManuíacturingŏthèŏPigŏChill
As frozen foods get more sophisticated, so do their manufacturing
processes.
ćąŏ MROčŏVèighing
66 MRO: CuttingŏĒŏSizèŏRèouction
Ĉāŏ ŏ P/CK/GlNG
MorèŏPangŏíorŏthèŏPag
Box-free cereal packaging yields green payoffs for MOM Brands.
20
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĈ
EDI TOR’ S PLATE
W
e held open this page and one of our news pages
(p15) to report on what I thought would be the
start of one of the most important issues the food
industry would face in 2013. While the outcome is not what I ex-
pected, it’s a big issue nonetheless, and the failure of Proposition
37 should not be considered the end of discussion.
In addition to helping to return Barack Obama to the White
House, California voters on Nov. 6 weighed in on the question
of labeling of genetically modified foods (GMOs, for genetically
modified organisms). Most people I talked to thought Prop 37
would pass, but it failed by about 53 percent to 47 percent. Lib-
eral coastal cities seemed to vote in favor, but narrowly; the agri-
cultural interior of the state voted heavily against it.
But that’s not the end of this story, nor should it be. Te
bigger issue is trust of the food industry, transparency and al-
lowing consumers to make informed choices. In that regard,
the Nov. 6 vote should not be an ending so much as a begin-
ning, the start of an important and national discussion. Te
very fact that this issue created so much acrimony should be a
sign that consumers are concerned and suspicious of the food
industry. Tey need to be dialogued with, not dismissed.
Tere’s no sound science that GMO foods are harmful.
But there’s not a lot science proving they’re safe either. Te
food industry has just taken that as a given, the old absence
of proof to the contrary. Tat’s not a healthy way to connect
with your customers.
Frankly, the consumers who really care already are shop-
ping at Whole Foods, etc., and looking for “GMO free” la-
bels. You won’t change their minds, but the great silent ma-
jority needs to be put at ease.
If you recall, we devoted our February cover story, “Te
Food Industry Fights Back,” to issues for which the indus-
try is unfairly attacked (www.FoodProcessing.com/arti-
cles/2012/food-industry-fights-back.html). On obesity, food
safety, “questionable” ingredients, the solution pretty much
was the same: communication and transparency.
I see one of those “questionable” ingredients winning its war.
Two years ago, high-fructose corn syrup was labeled the No. 1
cause of obesity in this country. And when consumer sentiment
turned into a mini-trend, even food processors jumped on the
bandwagon, proclaiming their reformulated products were now
“HFCS-free!” While a lot of hasty defenses immediately went up
from some sectors of the business and certainly the suppliers of
the sweetener, the Corn Refiners Assn. also started a campaign
to educate consumers that HFCS is not sinister. It’s as much a
factor in obesity as any other sugar – no more, no less. All calorie-
containing sweeteners should be enjoyed in moderation.
Two years later, the campaign appears to be working. I sel-
dom hear paranoid talk about HFCS anymore in food indus-
try or consumer circles. CRA-sponsored research shows that
reformulated products that touted “no HFCS” enjoyed no
sales bump, and some food processors already have reversed
themselves. More recent research indicates consumers no lon-
ger care; maybe they never did. Science and logic prevailed.
Maybe the same can be done for GMOs. Frankly, maybe
a label requirement wouldn’t have been so bad. Maybe con-
sumers would have realized GMOs have been in the foods
they’ve eaten for years, maybe even generations, with no ill
effects. (Tat a lot of maybes; forgive me.)
Tere already was a good pro-GMO educational campaign
in California. Tat kind of education needs to be kept up and
spread across the country. And augmented with convincing sci-
ence that GMOs do no harm. Te GMO debate will not end
in California. Opponents already are taking aim at other states.
Washington, Connecticut and Vermont have been mentioned
as possible battlegrounds, and the anti- forces are lobbying the
FDA and President Obama. So, as we exhorted in February: be
transparent, be communicative, be proactive. Tis is a fight that
can be won. Moreover, it shouldn’t be considered a fight.
Sad news
I haven’t left much room for this final word. Diane Toops,
our News & Trends Editor, died Oct. 31 following a brief ill-
ness. Many of you got to know her in her 24 years in our em-
ploy. At trade shows or through her column or online blog,
she was a delightfully quirky and opinionated personality.
Several of us at Food Processing and Putman Media reflect
on her impact on p86. Please give it a read.
Dave Fusaro, Editor in Chief
E-mail: [email protected]
Failed Vote Doesn’t End GMO Debate
/lthoughŏCaliíorniaŏvotèrsŏturnèoŏoownŏPropositionŏăĈČŏthèŏíoooŏ
industry needs to get in front of this issue.
NOVEMBER ĂĀāĂŏđŏ`c¦oneŏĈăČŏ¦cċŏāā
www.foodprocessing.com
In Memory of Julie Cappelletti-Lange,
Vice President 1984-2012
ĆĆĆŏVċŏ¦ierceŏ¦cacČŏ¯¦eċŏăĀāČŏ¦¦ascaČŏ¦LŏćĀāąă
¦hcnečŏĨćăĀĩŏąćĈġāăĀĀŏđŏ¦axčŏĨćăĀĩŏąćĈġāāĈĊ
EDITORIAL
DAVEŏFUSAROŏđŏED!TORŏ!NŏCH!EF
[email protected]
D!ANEŏTOOPSŏđŏNEWSŏĒŏTRENDS
[email protected]
ER!NŏER!CKSONŏđŏSEN!ORŏD!G!TALŏED!TOR
[email protected]
TECHNICAL EDITORS MARKŏANTHONYČŏPHċDċ
ŏ KANTHAŏSHELKEČŏPHċD.
PLANT OPERATIONS EDITOR DAV!DŏPH!LL!PS
PACKAGING EDITOR KATEŏBERTRANDŏCONNOLLY
CONSUMER UNDERSTANDING HOLL!SŏASHMANČ
ŏ JACOUEL!NEŏBECKLEY
CLAUD!AŏSTACHOW!AKŏđŏCORPċŏACCOUNTŏEXECUT!VE
FOSTER REPRINTS
4295 Ohio Street, Michigan City, IN 46360
866-879-9144 x121, Fax: 219-561-2019
[email protected]
EDITORIAL ADVISORY BOARD
DALEŏARNOLD VP & Director of Engineering
Johnsonville Sausage
ROBERTŏEARL Nutrition & Health Policy Director
Global Scientific & Regulatory Afairs, Coca-Cola Co.
TOMŏEHRENBERG Engineering Systems Analyst
Johnsonville Sausage
LESL!EŏHERZOG Principal Food Scientist
Unilever Foods
RALPHŏJEROME Vice President of R&D
Mars Snackfood U.S.
LESL!EŏKRASNY Partner, Keller & Heckman LLP
DEXTERŏMANN!NG National Food &
Beverage Industry Leader
Grant Thornton LLP
M!CHAELŏMULLEN VP-Corporate & Govt. Afairs
H.J. Heinz Co.
JAMESŏR!CE CEO-Bakery Supplies-China
CSM NV
DARYLŏTHOMAS Vice President-Marketing
Herr Foods Inc.
ELA!NEŏWEDRALČŏPHċDċ Retired President
Nestle R&D Center
BURTŏYOUNG Retired VP-Engineering
Kraft Foods, Lockwood Greene, CH2M Hill
PUBLISHING
LARRYŏBAGANŏđŏPUBL!SHER
[email protected]
DESIGN & PRODUCTION
STEPHENŏCċŏHERNERŏđŏVPŏOFŏCREAT!VEŏSERV!CES
[email protected]
BR!ANŏHERTELŏđŏASSOC!ATEŏARTŏD!RECTOR
[email protected]
ANETTAŏGAUTH!ERŏđŏSEN!ORŏPRODUCT!ONŏMANAGER
[email protected]
EXECUTIVE STAFF
JOHNŏCAPPELLETT!ŏđŏPRES!DENTŏANDŏCEO
KE!THŏLARSONŏđŏV!CEŏPRES!DENTŏOFŏCONTENT
JANEŏBċŏVOLLANDŏđŏCFO
ŏJERRYŏCLARKŏđŏV!CEŏPRES!DENTŏC!RCULAT!ON
PATR!C!AŏDONAT!UŏđŏC!RCULAT!ONŏMANAGER
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĊ
ON THE WEB
foodprocessing.com
This Month Online
Erin Erickson, Sr. Digital Editor
E-mail: [email protected]
The other pre-election debate.
The great GMO debate
If you’re a regular visitor to FoodProcessing.com, you likely noticed our coverage of California’s Proposition 37. We’ve carried several articles,
many of them opinion pieces authored by attorneys. One article, “Proposition 37: Food Transparency or Increased Organic Food Sales?” (www.
FoodProcessing.com/articles/2012/prop-37-transparency-or-organic.html), was particularly popular among our readers, no doubt because it
posed a question that encouraged many members of the food industry to think about: What is purpose of the proposition?
We asked visitors to comment with their thoughts on Prop. 37. “As a manufacturer, how do you feel about California’s Proposition 37?”
Below are the results.
º "Slop all CMO, Slop Monsanlo."
º "l lhink we need lhis law, maybe vegans and Muslims don'l wanl pork by-producls in lheir loods. 8eller yel, maybe l don'l wanl meal lhal
has been allered lrom a diel ol corn meal lhal is riddled wilh cancerous lumors. Maybe l don'l wanl lo have PNA lrom genelic loods imprinled
lo my PNA sequence."
º "ln my opinion CMOs shouldn'l even be allowed lo be led lo animals eilher, jusl like lhe U.S. has been doing lor so many years wilh anlibiolics
and steroids. All of this eventually makes its way into our bodies causing breakdowns on a cellular level, which increases our risk for cancer,
elc. Obama 'promised' over lhree years ago lhal all CMOs would be labeled, now he reluses lo lalk aboul il and 'he' has appoinled one ol lhe
CLOs lrom Monsanlo lo lhe lDA regulalory commillee. Whal we really need is a new presidenl."
º "l lhink il is imporlanl lo read lhe Legislalive Analysl's Ollce evalualion ol Prop 37 (www.lao.ca.gov/ballol/20!2/37_!!_20!2.pdl). ll seems
to contrast with the scenarios being portrayed in this article.
º "We have lhe righl lo know whal's in our lood and lherelore lhe righl lo choose. l'm voling lor il."
º "This is absurd. No heallh ellecls lrom CM lood? There are counlless. This would do nolhing more lhan allow consumers a choice. Would you
be willing lo lake medicine and nol know whal is in il, jusl lold il will be good lor you? We all know how lhal lurned oul. A poorly wrillen
puff piece trying to confuse consumers, which this time I don’t believe will work. Perhaps try looking at your own family and values before
agreeing to write this drivel for a few $$$.”
º "ll would have been beller il labeling ol CMO loods had been mandaled years ago on a lederal level. However, lhe revolving door belween
lhe lederal regulaling agencies (lDA, USDA, elc.) and lhe biolech induslry made lhis impossible. There are
signilcanl heallh and environmenlal issues wilh CMOs lhal have never been adequalely addressed. Mon-
santo and other biotech giants have made a science of making bad science to promote their products and
further their corporate agendas and have turned the public into unsuspecting guinea pigs for dangerous
genetic experiments.”
º "l supporl lhe labeling ol CMOs even lhough l am OK wilh CMOs. ll lhey are nol a lhreal lo heallh, lhen lhere
is no reason nol lo label. lurlher, lhe olher way lo look al lhis is lhal, once people see how ubiquilous CMO
loods are and have been, lhey mighl jusl realize lhal lhey have been ealing lhem lor years wilhoul ill ellecl."
º "l would be very happy lo label my producls, ll lhey conlained CMOs. Nol so!"
º "As a manulaclurer l leel lhe consumer is righl, and lhal labeling will help lhem make educaled choices so
they can remain healthy.”
And now for something a little lighter
Food Funnies is our way of letting you take a break from all the serious stuff you deal with at work – by com-
ing up with appropriate light-hearted captions for the cartoons we supply.
Here's how il works. Submil your caplion, via email lo [email protected], lor lhe carloon lhal ap-
pears on lhe November lood lunnies page. The winning caplion will be lealured on lhe loodProcessing.com
web sile, our lacebook page and in an upcoming loodProcessing.com eNewsleller.
See lhe November lood lunny and submil your caplion al.
www.FoodProcessing.com/articles/2012/food-funny-november.html
Here’s October’s winner:
Congratulations to reader Predrag
Sunjka, Qualily Assurance Chiel al
Olymel Cornwall, for his winning
caption: “We should avoid
having ‘bring-your-kids-to-
work’ on Halloween”
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏāā
POWER LUNCH
M
anufacturing food profitably has rarely been so
challenging. Te effects of fuel and ingredient in-
flation, a consolidated retail sector and dynamic
consumer preferences all collide on the plant floor, where
margins are thin and sustainable only though manufacturing
efficiency and throughput. When either is threatened, a plant
closing looms, and decisions are made on how best to recover
dual value streams from plant and equipment now surplus.
Historically, those value recoveries involved two interest
groups, often operating independently of the other: Plant op-
erations dictated the fate of equipment and infrastructure, and
corporate real estate managed what remained. And often what
remained was a cannibalized asset, use- and value-impaired,
suitable neither for food production nor a lesser industrial use.
What was a food plant has become a warehouse, or worse,
indistinguishable from millions of square feet of competing
vacancy. Te better course, as described below, is an orches-
trated approach, where corporate operations and real estate
manage the sale of the “whole,” optimizing the chances it will
exceed the narrow value of its pieces.
First, to realize this result, dueling interests must work in
tandem, understanding the most appealing asset will be one
that properly balances real and personal property. Too often
the equipment “tail” wags the property “dog.” Seeking to re-
cover easy values quickly, owners liquidate infrastructure to
the detriment of property value and potential food occupan-
cy. Specifically, in redeploying or liquidating refrigeration,
steam, waste pre-treatment and bulk ingredient systems,
owners dilute next-generation use, mitigate speed-to-market
advantages and, in so doing, eviscerate property values.
Spontaneous equipment decisions may yield a quick val-
ue recovery but they often compromise far greater property
sums. A more informed path requires an honest dialogue
among several parties: corporate operations, the corporate
real estate department, an equipment liquidator (who is will-
ing to concede infrastructure left behind may support a larger
real estate recovery) and an industrial broker fluent in the
nuances of food facility valuation and marketing. Neither
of those last two capabilities is a commodity, so whom you
choose matters, as does the ability of both experts to appreci-
ate the other’s role for the better interests of the client.
Second, once the property brokerage/equipment liquida-
tion team is identified, value will be maximized when both
parties operate in sync. Many commercial brokers fail to
comprehend the role infrastructure has in defining use and
value; likewise, many liquidators are inclined to pick clean
the property bone, with no regard to what remains. One or
the other might reap a windfall, but the loser most certainly
is the corporate seller failing properly to manage the process.
Te better approach would be to define what the most all-
inclusive asset package might be; to include necessary infrastruc-
ture and non-critical surplus equipment; and, over time and in
response to market demand, allow the latter to be liquidated as
the parties agree. By marketing the most complete asset package
available, the seller maximizes the chances of a full value recovery.
Tird, in cases of extreme property obsolescence, where
age, ceiling heights, demising walls and condition prohibit
functional next-generation food use, including non-critical
equipment in the sale process may be the only means to gen-
erate market interest quickly. Many distressed properties can
be packaged to trade where the proceeds of liquidated equip-
ment and metals salvage offset acquisition cost and carry risk.
Indeed, the demand for metals from emerging economies
has pushed prices to the level where the salvage value of copper
wire and stainless and structural steel may exceed any property
value in-use. Admittedly, this class of emerging opportunistic
“salvage” buyers has few CFOs doing hand-stands, but it does
represent one solution to disposing of highly distressed proper-
ties. Te relevant question then becomes not “How much is it
worth?” but “How many years will it take to sell?”
In summary, a closed plant has many stakeholders: owners,
employees, municipal providers. Displaced employees want new
jobs, owners want to maximize surplus property values and equip-
ment assets, and municipal providers want demand loads. Proper
orchestration and marketing of the property, infrastructure and
the equipment package yields the best results. When functional
assets are able to be redeployed as such, it benefits corporate, labor
and community stakeholders. And everyone wins.
Getting the Most From a Plant Sale
When a plant closes, too many companies rush to sell of equipment,
cannibalizing the value of the real estate.
By Jefrey Counsell,
CBRE Inc.
Jefrey Counsell is senior vice president for brokerage services in the food facilities group of industrial real estate firm CBRE Inc.
(www.cbre.com/jef.counsell). He can be reached at 312-861-7852 or [email protected].
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FOOD SAFETY
E
ven with frequent food safety outbreaks and recalls,
concern levels about the safety of the U.S. food sup-
ply remain relatively constant – although there are
temporary spikes when news of an outbreak occurs, accord-
ing to Te NPD Group (www.npd.com), a Chicago-based
market research firm.
NPD’s Food Safety Monitor, which continually tracks
consumer awareness and concern about food safety issues,
shows that for the period from January through August
2012, on average, 60 percent of U.S. consumers were some-
what or slightly concerned about the safety of the U.S. food
supply, 25 percent were extremely or very concerned and 15
percent not concerned at all. Te food safety concern levels in
2012 are on par with previous years.
On a biweekly basis, when the Food Safety Monitor sur-
vey is conducted, there are fluctuations in the percentages
of consumers who are not or are concerned about the safety
of the U.S. food supply based on whether or not there is a
food safety issue in the news, but the annual averages remain
relatively constant.
Every other week a representative sample of approximate-
ly 500 U.S. adults is asked a series of questions related to food
safety, and NPD then issues the results in its monthly report.
Te NPD Group Food Safety Monitor tracks consumer
awareness and concern about food safety issues including
salmonella, E. coli, mad cow disease, foot and mouth dis-
ease, acrylamide, trans fats, mercury in fish, avian bird flu
and listeria. Consumers also are surveyed about their eating
intentions of foods, including fast food burgers, chicken,
ham, steak, fish/seafood, breakfast cereals, butter, milk,
cookies and more.
Since November 2007, the Food Safety Monitor survey
includes this question: “How concerned are you about the
safety of the U.S. food supply?” See the answers in the ac-
companying table.
Tere are spikes and then a leveling off with specific
food safety outbreaks, according to NPD. For example, this
past summer, in July and August, there were outbreaks and
product recalls involving listeria contamination. In mid-
July, a California-based onion plant recalled all onions pro-
cessed at its plant because of listeria contamination. Since
a wide variety of products use the plant’s chopped, slivered
and peeled onions, there were subsequent recalls of ready-
to-eat and ready-to-cook foods issued by supermarkets and
manufacturers.
In mid-August, pre-sliced apples distributed by a New
Jersey plant to fast-food and grocery chains across the coun-
try were among packaged products being recalled due to pos-
sible contamination with listeria bacteria.
Listeria is a bacteria that causes food poisoning and is
especially dangerous to the elderly, people with weakened
immune systems and pregnant women. Awareness of and
concern about listeria peaked during the time the outbreaks
were widely reported and then leveled off when the news
subsided.
“Te impact of a food recall on consumer attitudes and
perceptions often depends on the amount of news coverage
received, or the severity of the situation in terms of numbers
sickened or dead as a result,” says Darren Seifer, NPD food
and beverage industry analyst. “Recalls, unfortunately, have
become more commonplace, but consumers are creatures of
habit. It takes a lot for us to change what we eat.”
How Concerned Are Consumers?
Shoppers are only slightly concerned about the safety of the U.S. food
supply despite frequent food safety outbreaks, reports NPD.
The NPD Group (www.npd.com) provides consumer and retail information for a wide range of industries. The research firm has deep
roots in food and foodservice, helping clients to identify new business opportunities and guide product development, marketing,
sales, merchandising and other functions.
HOW CONCERNED ARE YOU ABOUT THE SAFETY
OF THEU.S. FOOD SUPPLY? (% OF ADULTS WHO ARE…)
2010
Average
2011
Average
Jan-August
2012 Average
Extremely concerned 10 9 9
Very concerned 16 16 16
Somewhat concerned 29 28 29
Slightly concerned ăā ăā ăĀ
Not at all concerned 14 15 15
Source: The NPD Group/Food Safety Monitor
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏāĆ
FOOD FOR THOUGHT
FI NANCE
Hostess Bankruptcy Plan Imposed on Unions
Despite the largest union’s rejection, court orders wage cuts; five plants may close.
H
ostess Brands Inc. on Oct. 11 filed a bankruptcy reorga-
nization plan that will cut wages and benefits and freeze
pensions for its employees and will give its recent owner/
investors zero for the cash they pumped into the company since
2009. Reports say the plan also includes the closing of five un-
named plants.
Te plan cuts at least $1.6 billion in debt (other media reports
estimated it to eliminate $2-2.5 billion in unsecured claims). It
also estimates an emergence from Chapter 11 bankruptcy pro-
tection in January 2013 for the Irving, Texas-based baker. Tis
is the second time in three years Hostess has been in bankruptcy
reorganization.
Both union and non-union employees, totaling 19,000 full-
time and part-time jobs, will take an 8 percent wage cut and will
see only modest hikes in the coming years, as well as having their
pension benefits frozen for at least two years. Healthcare and
other benefits also will be cut.
Earlier in October, the same New York State Bankruptcy
Court imposed the company’s plan on the Bakery, Confection-
ery, Tobacco Workers and Grain Millers International Union,
despite having 92 percent of the union members reject the pro-
posal. At the time Hostess filed for bankruptcy protection (Jan.
11), the BCTGM union was the company’s largest unsecured
creditor, with debts totaling $944.2 million. Hostess’ other large
union, the International Brotherhood of Teamsters, narrowly ap-
proved the contract modifications in September.
Greg Rayburn, Hostess CEO, earlier said the company might
have to liquidate assets if all unions did not accept the reorganiza-
tion proposal.
“Upon emergence, our union-represented
employees will hold a 25 percent equity owner-
ship, a $100 million interest-bearing note and
have two seats on the board of directors,” said Ray-
burn in a statement carried by Reuters.
Te filing noted that investors, which had
pumped more than $150 million into the com-
pany since 2009, “will suffer a complete loss and
receive nothing on account of these investments.”
“Demand for Hostess products has been very
resilient, giving us a solid base to work from,”
Rayburn said. “With a competitive cost structure
and fresh capital at our disposal, we can begin to
make the kinds of investments in our business
that is essential to our future success.”
Hostess’ operating losses have increased while
net revenues have declined over the past three
years. Te company reported a loss of $1.14 bil-
lion in the 53 weeks ended June 2, compared to a
loss of $341 million in the 52 weeks ended May
28, 2011, and a $138 million shortfall in the year
ending May 29, 2010.
Sales for the 2012 fiscal year were $2,466.5 million, com-
pared to $2,474 million in 2011 and $2,584.5 million in fiscal
2010. Revenues in fiscal 2004, before the bankruptcy filing, were
nearly $3,468 million.
A hearing in Southern District of New York U.S. Bankruptcy
Court is set for Nov. 29 to determine the adequacy of the reor-
ganization plan.
IN THIS SECTION
Q
OSI Group building overseas
Q
Campbell building biogas plant in Ohio
Q
Monster Beverage sued for wrongful death
Industry News & Vision
P
roposition 37, which would have required most foods
and beverages made with genetically engineered ingre-
dients to be labeled in California, appeared to have failed
by mid-day Nov. 7, the morning after the election.
We reopened this page so we could bring you that report.
With more than 94 percent of the precincts reporting, the San
Francisco Chronicle pronounced it defeated. Another media re-
port from a few hours earlier had “no” votes at just more than 4
million to 3.5 million for “yes.”
We’ve done a fair amount of writing about it the past few
months, with even more conversation on our web site (www.
FoodProcessing.com). Had it passed, California would have been
the first state in the nation to pass such an initiative. For com-
ments of visitors to our web site, see our On the Web column
on p9.
“We said from the beginning that the more voters learned
about Prop 37, the less they would like it,” said Kathy Fairbanks,
a spokeswoman for the opposition quoted in the Chronicle story.
“We didn’t think they would like the lawsuits, more bureaucracy,
higher costs, loopholes and exemptions. It looks like they don’t.”
REGULATORY
Proposition 37 Defeated in California
āćŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
FOODŏ FORŏ THOUGHT
EXPANSI ON
OSlŏGroupŏPusyŏPuiloingŏinŏthèŏDèvèlopingŏVorlo
O
SI Group, one of McDonald’s Corp.’s biggest (and lowest-
profile) suppliers, has been busy building overseas, putting
up three plants this year in developing markets.
Vista Processed Foods Pvt. Ltd., a wholly owned member of the
OSI Group, on Oct. 23 opened a frozen vegetable processing plant
in northern India, in the state of Punjab. It’s Vista’s third facility in
the country, after opening its second location in southern India, in
Madanapalle near Bangalore, in January. Te company’s first plant
opened in 1995 in Taloja, Navi Mumbai.
Te Punjab facility will focus on producing value-added frozen
vegetable products for quick-service restaurants (QSRs) and retail
outlets for both the domestic and export markets (especially Middle
East). Tis new plant makes Vista one of the largest value-added food
companies in the country, supplying a variety of processed vegeta-
bles, chicken, dairy and fresh produce items.
Located 155 miles north of New Delhi and 18 miles from Chan-
digarh International Airport, the facility sits in India’s largest veg-
etable production and consumption region. Te facility also houses
one of the country’s largest fresh vegetable processing lines, which is
owned and operated by Pagro Frozen Foods Pvt. Ltd., long one of
Vista’s key raw material vegetable suppliers.
Te Madanapalle plant, opened in January, also will focus ini-
tially on vegetable products for QSRs.
OSI Food Solutions Poland broke ground in September for a
new production facility in Ostroda, Poland. Te new beef processing
plant will replace an older facility in the area.
“Te production of hamburgers started in Ostroda in 1993. Today
the hamburgers produced in the Polish plant are delivered to Poland,
Sweden, Finland, Czech Republic, Slovakia and the Baltic states,” said
John Gray, OSI Europe’s commercial director. Te investment of €25
million ($32 million) will begin with phase one of the project, which in-
cludes a three-story, 64,600-sq.-ft. processing and storage building. Te
plant is expected to be operational in the second quarter of 2013, with an
estimated production capacity of approximately 25,000 tonnes (55 mil-
lion lbs.), which could expand if customer volume requirements increase.
“OSI has been working alongside McDonald’s in Poland since the be-
ginning, and with this investment we are creating the capacity to contin-
ue to support growth well into the future,” said Phil Marsden, managing
director for OSI Food Solutions Europe. “We see this plant as an impor-
tant strategic investment in a country with a strong agricultural future.”
OSI Group is a $4.5 billion worldwide food supplier with head-
quarters in the Chicago suburb of Aurora, Ill.
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Monster Beverage Corp., Corona, Calif.,
was named in wrongful death lawsuit in
October by the parents of a 14-year-
old girl who died of cardiac arrest af-
ter drinking the firm’s namesake highly
cafeinated energy drink. Parents of
the late Anais Fournier filed the law-
suit in the Superior Court of the state
of California in Riverside. Anais, then
14, died on Dec. 23, 2011. According to
media reports, she consumed a 24-oz.
Monster Energy drink on Dec. 16, 2011,
and another the next day. A few hours
later, she went into cardiac arrest. The
cause of death was listed as “cardiac ar-
rhythmia due to cafeine toxicity com-
plicating mitral valve regurgitation in
the setting of Ehlers-Danlos syndrome.”
Monster Beverage as of January 2012 is
the new name for Hansen Natural Corp.
News reports out of Washington say
the District of Columbia City Council is
considering a ban on the sale of large,
sugar-sweetened beverages sold in the
District. That follows New York City’s
September ban, championed by Mayor
Michael Bloomberg.
MERGERS &
ACQUISITIONS
Flowers Foods Inc., Thomasville, Ga., in
October said the U.S. Dept. of Justice
approved an agreement under which
Flowers will acquire certain assets and
trademark licenses from BBU Inc. (Bim-
bo Bakeries USA), a subsidiary of Grupo
Bimbo S.A. B. de C.V. Flowers gets li-
censes to the Sara Lee and Earthgrains
brands for sliced breads, buns and rolls
in the state of California and to the
Earthgrains brand for a broad range of
fresh bakery products in the Oklahoma
City, Okla., market area. Financial terms
were not disclosed.
B&G Foods Inc., Parsippany, N.J., has
an agreement to acquire the New York
Style and Old London brands from
Chipita America Inc. for approximately
$62.5 million in cash. The acquisition in-
cludes a manufacturing facility in Yad-
kinville, N.C., with approximately 250
employees.
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āĉŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
FOODŏ FORŏ THOUGHT
ENVI RONMENTAL
CampbèllŏToŏCrèatèŏOhioĚsŏFirstŏPiogasŏPlant
C
ampbell Soup Co., Camden, N.J., on Nov. 5 said it will
create Ohio’s first commercial biogas power plant to gen-
erate renewable electricity at its Napoleon, Ohio, pro-
duction plant. Campbell will divert 35-50 percent of the waste
generated from its soup, sauce and beverage production away
from Henry County landfills.
In addition to the Campbell waste, the anaerobic digester will
process material from other area food processors, waste recyclers
and local dairy farms. It will generate methane gas, which will be
used to fuel turbines to replace about 25 percent of Campbell’s
Napoleon facility’s annual electricity use. CH4 Biogas LLC is the
technology provider and operator. A 15-year power purchase and
services agreement will allow Campbell to use 100 percent of the
electricity generated at a f lat cost.
“This new biogas technology will improve Campbell’s Na-
poleon recycling rate to approximately 95 percent, reaching the
company’s 2020 destination goal for the site early,” said Dave
Stangis, Campbell’s vice president of public affairs and corporate
responsibility.
“Te use of biogas energy will reduce greenhouse gas emissions
associated with the use of electricity in this facility by approximately
16,000 metric tons per year, or the equivalent of 3,000 cars.”
The Napoleon Biogas plant will be located on more than seven
acres of land directly across from the Campbell site in Harrison
Township. CH4 will design, own and operate the site, acting as
stewards of the land, protecting the watershed and recycling and
processing the organic waste in an environmentally sustainable
way, a Campbell statement said. Other area industry and farming
operations will also be able to use the facility, as the digester is
designed to handle approximately 450 tons of mixed waste or-
ganic material a day, leaving 60 percent available capacity.
Construction is under way and slated for completion in mid-
2013. The project is financed by EKF (Eksport Kredit Fonden),
the Danish state export credit agency, which will provide a debt
guaranty on the financing and with investments from CH4 Bio-
gas and BNB Napoleon Biogas.
The site is adjacent to a 60-acre, 9.8 MW solar system con-
structed by BNB Renewable Energy Holdings for Campbell in
2011 that currently provides 15 percent of power for Campbell’s
Napoleon facility. These efforts ref lect the company’s commit-
ment to sustainable energy production in the areas of solar, wind
and anaerobic digestion.
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏāĊ
FOOD FOR THOUGHT
Chiquita Brands International Inc., Charlotte, N.C., in October
named Edward Lonergan president/CEO. He succeeds Fer-
nando Aguirre, who previously announced plans to step down
as chairman and president/CEO. Lonergan was president/CEO
of Diversey Inc., a global provider of sustainable cleaning, sani-
tation and hygiene solutions. In addition, Kerrii Anderson was
named non-executive chairwoman of the board of directors.
JBS USA, Greeley, Colo., in September said Don Jackson will
retire as CEO at the end of this year. Andre Nogueira, former
JBS USA CFO and current CEO of JBS Australia, will become
CEO of JBS USA efective Jan. 1, 2013. But Nogueira will have
responsibility for both U.S. and Australia operations and will
report directly to Wesley Batista, president and CEO of JBS
global operations. Bill Rupp, in addition to his current role
as president and COO of the JBS USA beef business, will
assume leadership of the Australia business and report to
Nogueira. Jackson will keep his seat on the board of Pilgrim’s
Pride Corp. Parent JBS S.A. is based in Brazil.
ConAgra Foods Inc., Omaha, Neb., back in June named
W. L. (Bill) Hutton as president of Consumer Foods Inter-
national. He was vice president and general manager of
PepsiAmericas Inc., Poland/Baltics. Hutton also had prior
assignments from PepsiCo in China and Canada.
Campbell Soup Co. on Oct. 31 hired its first chief marketing
of cer. Michael Senackerib, 47, who worked for Campbell 16-
20 years ago, returns after a varied career. Most recently he
was senior vice president and CMO at Hertz Corp. Earlier he
led Kraft’s $3.8 billion biscuit portfolio, global snacks sec-
tor and the direct store delivery business and also served as
executive vice president of Nabisco’s $1.2 billion salted snack
oivisionċŏ Fromŏ āĊĊĂġāĊĊćČŏ Sènackèribŏ hèloŏ sèvèralŏ kèyŏ marġ
keting roles in Campbell’s U.S. soup business. He will report
directly to Pres/CEO Denise Morrison.
Idahoan Foods LLC, Idaho Falls, Idaho, in September an-
nounced the promotion of Drew Facer to president and
chief operating of cer. He was to executive vice president-
retail. It’s the first step in the succession plan led by CEO
Gordon Lewis, who has advised the company’s board of
governors that he will be retiring in September 2013. The
board anticipates giving the CEO title to Facer when Lewis
retires. Idahoan Foods makes packaged mashed potato
and potato casseroles.
PEOPLE
ĂĀŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
ROLLOUT
byŏDianèŏToopsČŏNèwsŏĒŏTrènosŏEoitor
We add new products to our web site throughout the month. Go to www.FoodProcessing.com
and click on the New Products Resource Center along the top navigation bar.
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lisġbasèoŏGeneral MillsŏintrooucèsŏYoplait
Greek 100,ŏ aŏ āĀĀġcalorièŏ strainèoŏ Grèèkŏ
yogurtŏ thatŏ oèlivèrsŏ āĀĀŏ pèrcèntŏ oíŏ thèŏ
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PURGERSČŏTOO
Hillshire Brands Co., Downèrsŏ GrovèČŏ lllċČŏ thèŏ
nèwŏ namèŏ íorŏ Saraŏ LèèČŏ rèachèsŏ outŏ oíŏ thèŏ
tubèstèakŏ catègoryŏ withŏ Ball Park Flame
Grilled Patties.ŏThèŏíullyŏcookèoŏpattièsČŏmaoèŏ
withŏ āĀĀŏ pèrcèntŏ bèèíČŏ arèŏ namèġgrillèoŏ anoŏ
thènŏnashġírozènČŏlockingŏinŏthatŏė|ustŏoíŏthèŏ
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èasyŏtoŏprèparèŏanoŏgoŏíromŏmicrowavèŏtoŏ
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sixġcountŏpackagèŏisŏĸĉċĂĊċ
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĂā
PEANUT BUTTER FOR
THE ADVENTUROUS
Peanut butter just got a makeover, as Northfield, Ill.-
based Kraft Foods Inc. rolls out Planters Nut-rition
peanut butter. Created for adventure-seekers, the
new line is the first national brand to add whole-
some ingredients like bananas, granola, berries, rai-
sins, cinnamon and nuts to its peanut butter.
Made with a peanut butter base, Planters Nut-
rition peanut butter is nutrient dense and a good
source of energy, providing 6-7g of protein per
serving and at least five vitamins and minerals, de-
pending on variety – Cinnamon Raisin Granola Nut,
Banana Granola Nut and Berry Nut. Made with real
chunks of granola and dried fruit, Planters Nut-
rition is a perfect combination that results in 0g
of trans fat per serving and endless snack options.
The good source of energy and delicious taste this
mix provides will satisfy consumers ready to take
on whichever adventure they choose to pursue.
“Planters Nut-rition peanut butter will change the
way PB lovers think about their favorite staple,” says
Jon Hall, brand manager. “Once fans get a taste of
Nut-rition, we know they’ll be hooked. It’s time for all
of us to expect more from peanut butter.”
Suggested retail price for a 12-oz. jar is $3.49-
$3.99.
CAMPBELL GOES
EPICUREAN
Global. Bold. Gourmet. This is how Certified
Master Chef Thomas Grifths from Camden,
N.J.-based Campbell Soup Co. describes the
line-up of new soups that appeal to diverse
palates and the demand for exciting flavors.
Six new Campbell’s Go! soups draw
inspiration from global cuisines. Variet-
ies include: Moroccan Style Chicken with
Chickpeas; Coconut Curry with Chicken &
Shiitake Mushrooms; Creamy Red Pepper
with Smoked Gouda; Chicken & Quinoa
with Poblano Chilies; Spicy Chorizo & Pulled
Chicken with Black Beans; and Golden Lentil
with Madras Curry. Packaged in convenient,
microwavable pouches, they are perfect for
time-strapped 20-somethings.
Boldness extends to the Campbell’s
Chunky brand, which is rolling out three
new varieties: Jammin’ Jerk Chicken with
Rice & Beans, Kickin’ Bufalo-Style Chicken
and Chipotle Chicken & Corn Chowder.
Campbell’s iconic Condensed soups
add Sun-Ripened Yellow Tomato, build-
ing on the success of last year’s intro-
duction of Harvest Orange Tomato soup.
Says Mark Alexander, president, Campbell
North America: “This is the new face and
flavor of Campbell Soup Co.”
SARA LEE UPDATES
ITS POUND CAKES
On the frozen dessert side of its house,
Hillshire Brands Co., Downers Grove, Ill.,
launches Sara Lee Lemon Pound Cake,
the first new pound cake loaf from the
brand in more than a decadey Hillshire
also updates its famous Butter Pound
Cake, which is now more moist.
Based on research, consumers pre-
fer the moister Butter Pound Cake,
which retains the same homemade
taste as its predecessor.
“Sara Lee brand produces America’s fa-
vorite frozen pound cake, and we’re in the
process of expanding upon its rich heritage
by providing new and delicious varieties we
hope will become household favorites,” says
Kanika White, senior brand manager of Sara
Lee Desserts. “Our new Lemon Pound Cake
is a twist on an American classic – it tastes
great alone or is delicious dressed up with
fresh berries and a little whipped cream.”
The Sara Lee Pound Cake portfolio
now consists of Lemon Pound Cake, But-
ter Pound Cake and Light & Dreamy Pound
Cake, as well as Pound Cake Slices, single-
serve and pre-cut pound cake slices in Orig-
inal and Double Chocolate. Suggested retail
price for the regular size (10.75-oz.) is $3.99
and $5.39 for the family size (16-oz.).
ĂĂŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
COVERŏ STORY
OUR
FAVORITE
THINGS
10 lip-smacking
new products we
can’t live without.
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĂă
T
his is one of our favorite projects of each year. We write about
product introductions in every issue of Food Processing.
Rollout and Food Biz Kids are devoted to them, and new
products pepper our features on product development and some-
times even plant operations. But this is the only issue in which we
put them on the cover.
Every year we survey our full-time editors, freelancer writers and
others who help us out and ask them for the new products that have
delighted them during the year, the ones they actually buy, repeat-
edly, for themselves and their families.
It’s not scientific or comprehensive, but it is fun. Te only rules
are that the items are nationally available and “new,” meaning intro-
duced since July of 2011. Our list of faves this year:
· Adonia Frozen Greek Yogurt
· Fair Oaks Farms Core Power
· General Mills Gluten Free Chex Apple Cinnamon
· Hershey's Simple Pleasures
· Hostess Chocolate Crème Twinkies
· IHOP At Home Syrups
· Roland Flavored Quinoa
· StouĊer's Farmers' Harvest Steam Meals-For-One
· Vitalicious VitaPizza
· Wells Blue Bunny Cake-Inspired Ice Creams
We usually trot out that well worn phrase “new products are the
lifeblood of the food industry.” Tat’s not entirely true, as quite a few
processors make a nice living creating private label products, contract
manufacturing for others or simply maintaining tried and true old
products (like Coca-Cola). But like the birth of a baby - every one of
whom could some day be president - a new product could be the next
Coke or Oreo. Even if it's just the next CaĊeine-free Coke or Mini
Oreo, it could provide nice returns on your investment.
New product watcher Mintel Group (www.mintel.com) sees
product launches slowly recovering along with the economy. “In
2009 and early 2010, we saw new product introductions drop, due
primarily because of the recession. At that time, companies cut back
on their new product introductions in the U.S. market, across all
categories and all types of products," says Lynn Dornblaser, Mintel's
director of innovation & insight.
¨Since that time, however, we have seen increases overall in prod-
uct introductions in food & beverage. ɨe patterns are quite diĊer-
ent from category to category, however. For example, the two largest
categories with the greatest increases are Dairy and Snacks.
“Dairy has shown strong increases in new product introductions
in the past 12 months due mainly because of the impact of Greek-
style yogurt, plus all types of yogurt," Dornblaser continues. ¨Snacks
growth has come from alternate types of snacks - for example,
vegetable-based or unusual grain-based snacks - plus an overall in-
crease in snack bars and nut snacks. ɨe Meals category also has
shown growth, driven in part by meals formulated for two people
and further expansion of vegetarian oĊerings.
¨Two of the large categories that have shown the greatest de-
creases in the past 12 months include Bakery and Sauces. Bakery's
decline may be due in part to the lack of 100-calorie pack type
introductions [which boosted numbers in the recent past]. Sauces
& Seasonings has slowed following strong increases in late 2009,
which likely were driven by consumers choosing to cook more at
home.”
A few facts and ngures are all well and good, but nothing drives
home the point like taste - and whatever else factors in for repeat pur-
chases. Following are the top 10 new products that Food Process-
ing and Friends nnd to be irresistible - over and over again.
By the way, keep this in mind: After Jan. 1, we will set up a year-
long poll on our web site so you can tell us what are your favorite
products of all time. We’ll give you 10 months to think about it.
Next November, we will devote this feature to whatever products you
specify. It should be interesting.
Wells Blue Bunny
Cake-Inspired Ice Creams
Like having your cake a la mode
It seems to me Red Velvet Cake came out of nowhere in the past
couple of years to become everyone’s go-to dessert when you want
impress party guests or the host. I'm not sure what makes it unique -
is red food dye enough to start this avalanche? Maybe it's the cream
cheese frosting. Many recipes use buttermilk.
Whatever, Blue Bunny Ice Cream, a brand of Wells Enterprises of
LeMars, Iowa, last year introduced not only a red velvet cake navor of
ice cream but also several oth-
ers. As if these cakes weren't
decadent enough, imagine
ice creams inspired by Car-
rot Cake, Triple Chocolate
Cake, Strawberry Shortcake
and Wedding Cake (each has
a much longer name). ɨose
are all in what we used to call
half-gallons (now 1.75 quarts).
Even newer, but only in pints, is
COVER STORY
We dedicate this month’s cover story to Diane Toops, our
NèwsŏĒŏTrènosŏEoitorČŏwhoŏoièoŏOctċŏăāŏíollowingŏaŏbrièíŏ
illnèssċŏ Trackingŏ nèwŏ proouctsŏ wasŏ hèrŏ íavoritèŏ partŏ oíŏ
thèŏ|obČŏanoŏsoŏthisŏwasŏhèrŏíavoritèŏcovèrŏstoryŏèachŏyèarċŏ
Rèaoŏmorèŏaboutŏhèrŏpassingŏonŏpċĉćċ
THIS ONE’S FOR DI
NEW PRODUCT
INTRODUCTIONS IN THE U.S.
Q1&2
2010
Q3&4
2010
Q1&2
2011
Q3&4
2011
Q1&2
2012
Jul-Oct
2012
9,910 āāČăĈĆ Ċȹƹ āāČĀāĆ āĀČāćă ĆČĊĊā
HalíġyèarŏproouctŏintroouctionsŏinŏĂĀāĂŏwèrèŏahèaoŏoíŏthosèŏ
oíŏthèŏpastŏtwoŏyèarsČŏanoŏappèarŏtoŏbèŏhèaoèoŏíorŏaŏstrongŏ
íullŏyèarċ
Source: Mintel Group
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĂĆ
Cup O’ Coffee Cake. I’m not familiar with
that last one, but I can say from first-hand
experience all the others rely as much on the
icing associated with each variety as the cake
– and don’t forget the ice cream. Tey’re all
dangerously good.
Tey were developed with TV baker Jef-
frey “Duff” Goldman, owner of Baltimore’s
Charm City Cakes and star of the Food Net-
work’s Ace of Cakes. His name is co-branded
onto each one. Wells Enterprises is a company
I’ve been fond of for a long time, and they’re
just the right size to take innovative chances
like this. I’m eager to see what they come up
with next. If it’s a line of Belgian beer-inspired
ice creams, I’ve died and gone to heaven!
- Dave Fusaro, Editor in Chief
Hershey’s Simple Pleasures
These new chocolates are simply
wonderful
According to a recent survey of 1,000 women
conducted by Hershey Co., 58 percent would
love to savor their chocolate without guilt.
Make that 1,001. I love chocolate and I love it
even more when it feels healthier to consume.
Hershey, Pa.-based Hershey Co. launched
Hershey’s Simple Pleasures this year, much
to the delight of chocoholics everywhere. Te
creamy chocolates have crème-filled centers and
contain 30 percent less fat than average milk
chocolates. Te Simple Pleasures line is also the
first new brand from Hershey since 2007.
Available in three varieties – Milk Choco-
late with Chocolate Crème, Dark Chocolate
with Chocolate Crème, and Milk Chocolate
with Vanilla Crème – they are individu-
ally wrapped for easy portion control in a
24-count, 5.6-oz. stand-up bag. Each serving
size, which includes six pieces (each about the
size of a quarter), has 180 calories with 22g of
sugar, compared to a Hershey bar which has
210 calories and 24g of sugar.
- Erin Erickson, Senior Digital Editor
Gluten Free
Chex Apple Cinnamon
Big G goes G-free
My favorite for the year is Gluten Free
Chex Apple Cinnamon cereal from Gen-
eral Mills. With many friends adopting
the gluten-free lifestyle, whether because of
celiac disease or for general health reasons,
these gluten-free cereals are timely. Tasty
COVER STORY
ĂćŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
COVERŏ STORY
and not really smacking of a “health food” to
those that do not have an issue, these products
are easy to serve and pleasing to all. Te ad-
dition of Apple Cinnamon is a real plus, as
it appeals to kids as well as adults and can
be incorporated into recipes for additional
options, such as a topping for crisps or ice
cream. I am thinking gluten-free will ex-
perience a heyday, then may fade as many
trends have. But for the present, Gluten Free Apple Cinna-
mon Chex has a place in my pantry.
- Ann Juttelstad, Contributing Editor
/ooniaŏFrozènŏGrèèkŏYogurt
Greek yogurt jumps into the freezer
I love dairy products, and when I walk the ice cream aisle, anything
new from Ciao Bella Gelato catches my eye. Ciao Bella’s Pistachio
Gelato is among my favorite desserts ever.
So when the company announced in January it would cross-
pollinate the excitement of Greek-style yogurt with its own frozen
dessert prowess, you could bet the results would be spectacular. Te
Adonia Greek Frozen Yo-
gurt line, the first of its
kind, includes seven flavors
packaged in 14-oz. rounds,
plus two flavors of bars in
four-packs. Each is fat-free,
and carries 130 calories or
less, with 5g protein for the
bars and 9g per half-cup scoop. Tat protein load is the centerpiece of
Greek yogurt’s game-changing popularity.
I recently enjoyed the Vanilla and Mango. Te smooth texture
falls somewhere between ice cream and sorbet, and the flavors are
bold, with a suggestion of tartness. Retail price in Chicago is $3.99.
- David Phillips, Plant Operations Editor
StouíèrĚsŏFarmèrsĚŏHarvèst
StèamŏMèalsġForġOnè
Lunch at your desk just got better
Te frozen foods aisle is overrun with branded single-serve meals,
each promising the best ethnic or chef-inspired creations and easi-
est means of preparation. I regularly stock up on these easy lunch
Quantum Foods
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ĂĉŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
options to eat at my desk while writ-
ing articles such as this. Happily, one
of the latest trends in this category
has given my once rubbery micro-
wave entrées flavorful texture. Te
secret is steam.
Case in point: Stouffer’s Farm-
ers’ Harvest Steam Meals-For-
One, each of which is packaged
in a “Steam Perfect Bag” to keep
vegetables crisp, meats tender,
pastas al dente and sauces rich,
while offering the consumer a
quick dining experience. Choose
from Chicken Florentine, Creamy
Shrimp Scampi, Five Cheese Tortelloni, Garlic
Chicken and Cheesy Southwest-Style Chicken. Suggested retail price
is $3.89. Your lunch hour will thank you.
- Deborah Cassell, Contributing Editor
HostèssŏPranosŏ
ChocolatèŏCrèmèŏTwinkiès
I don’t care what you say; I like them
I’m no health food fanatic (see my earlier pick, Wells Blue Bun-
ny Cake-Inspired Ice Creams), so it’s no surprise I was smitten
when Hostess Brands introduced Chocolate Crème Twinkies. Te
national baker tested them as a limited-edition offering in early
2011 (I think strawberry crème and banana also were explored in
some test markets). After an overwhelmingly positive consumer
response, it was clear adding chocolate to Twinkies was a recipe
for delicious success, so they were made a permanent part of the
portfolio earlier this year.
Te iconic golden sponge cake has been delighting snackers since
1930, but it’s had surprisingly few brand extensions over the years.
Te little cakes get an unfair amount of derision – they are a post-
er child for empty calories, detractors claim they’re sponge cakes
filled with preservatives and there are suspicions they could survive
a nuclear holocaust. But approximately 500 million Twinkies are
baked every year, the product’s web site claims. Tat’s 1,369,863
Twinkies every day, 57,077 Twinkies every hour and 951 Twinkies
every minute. And I’m not responsible for all of them. So they must
have their fans.
Plus, there’s a busi-
ness story here. I really
hope Hostess Brands
can claw its way out of
its second bankruptcy
in three years. It will
take more than choco-
late Twinkies to re-
establish this company,
but they’re a start.
- Dave Fusaro,
Editor in Chief
VitaliciousŏVitaPizza
How good can a 190-calorie frozen pizza be?
New York-based Vitalicious Inc.
(www.vitalicious.com) made a
name for itself by making whole-
some muffins and muffin tops,
then other nutritious baked
sweets. Tis past summer, when
the company stretched into a new
category, microwavable frozen
pizza, we had our doubts. Ques-
tionable too was whether any
company could produce a pizza
with just 190 calories.
Multiple thoughts competed:
“190 calories? Is that per slice?”
And “the crust must be so thin
it’s see-through, right?” And of course, “I bet the box tastes better!”
But none of those turned out to be true.
VitaPizza is a 6-in. pizza, with a crust neither paper-thin nor heavy
and thick, and there’s no skimping on the topping. Te next thing you
notice is, it’s not oily – no grease stains on the box, your hands, your
shirt or in the microwave after you cook it (it only takes 4 minutes,
too). Te cheese and tomato has lots of good tomato flavor; the meat-
less pepperoni makes clever use of soy-based meat analog for a “nice-a
spicy” kick. All in all, it’s a tasty little number and it really is half the
calories of its competitors.
lHOPŏ/tŏHomèŏSyrups
Restaurant taste at the breakfast table
Sunday is the one day my family sits down and enjoys the most important
meal of the day. Like many American families with teenage children, the
most popular item on our breakfast table is pancakes with syrup ... lots of
delicious syrup. We’ve tested and tasted our fair share of syrups over the
years, but IHOP’s At Home Syrups have become a favorite.
Glendale, Calif.-based International House of Pancakes launched
IHOP at Home Syrups, this year. Te full line of syrups features
Original, Lite and Sugar Free, plus the restaurant chain’s signature
syrups Rooty Tooty Fresh ’N Fruity Strawberry and Rooty Tooty
Fresh ’N Fruity Blueberry varieties. Tey are available at retail only
through Sorbee International LLC, which holds the licensing rights
to produce and distribute IHOP at Home Syrups.
Suggested retail price for the Original, Lite and Sugar Free varieties
COVERŏ STORY
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hygiene. It’s no wonder Holac Dicers are the top choice for salad toppings. Contact Reiser today.
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COVER STORY
(in 24-oz. bottles) is $3.99, and Rooty Tooty
Fresh ’N Fruity Strawberry and Rooty Tooty
Fresh ’N Fruity Blueberry varieties (in 12-oz.
bottles) cost $2.99.
- Erin Erickson, Senior Digital Editor
Fair Oaks Farms Brands
Core Power
Marketed as a recovery drink, I and
the kids love them
Who doesn’t love a milkshake? Well, this one
is not frozen, but when served chilled direct
from the refrigerator, it tastes just as great. Un-
like other protein beverages in the market, new
Core Power high-protein recovery drink from
Chicago-based Fair Oak Farms Brands uses
farm-fresh milk, not reconstituted dairy solids
that can produce a chalky aftertaste. It’s that
clean taste that has made Core Power a favorite
in my household since its offi cial launch this
past summer. Te company’s unique cold-fil-
tration process yields fresh milk
with increased amounts of
protein in the same ratio natu-
rally found in milk: 20 percent
whey and 80 percent casein.
I personally prefer the
Strawberry Banana Light
version, which is sweetened
with a touch of honey (like
all the varieties), but keeps
calories and sugar content
low through the use of monk
fruit juice concentrate and
stevia leaf extract. I approve
of these low-calorie natural
sweeteners for my kids, too.
Tere’s also a light chocolate
variety that my 10-year-old is partial to as an
after-school snack. Te light versions contain
20g of protein per 11.5-oz. bottle, while the
others, which come in Chocolate, Honey and
Vanilla flavors, contain 26g of protein. Te
protein satisfies mid-afternoon munchies.
Core Power comes in recyclable plastic
bottles and is aseptically packaged so it can
be distributed – and stored at home – in a
shelf-stable environment until chilled before
consumption. I am in Chicago where Core
Power made its initial launch. Coca-Cola Re-
freshments recognizes the potential of Core
Power and recently added it to its distribution
system so that the rest of America can enjoy.
- Donna Berry, Dairy & Food
Communications Inc. and past contributor
Roland Flavored Quinoa
When all you can do is boil
a pot of water
American Roland Food Corp. hits all the
right notes with its quick and easy Flavored
Quinoa. Easier than Easy Mac and deli-
ciously healthy, these gluten-free quinoa
dishes can complement practically every-
thing from meat, chicken and fish to the
lowly lentil, and also be sublimely satisfying
by themselves as all-in-one-bowl meals.
Consumers yearn for meals that fall into
one of three categories: quick, delicious or
healthy. Te Roland quinoa line-up satisfies
all three and more. Made from nutritious An-
dean quinoa – rich in fiber and amino acids
and valued for its high protein and mineral
content – they require nothing more than a
pot of boiling water and 15 minutes to sim-
mer. Containing only ingredients
like garlic, onion, tomato,
carrots, celery and sea salt,
the Roasted Garlic, Garden
Vegetable, Lemon Curry,
Toasted Sesame Ginger and
Mediterranean Quinoa are
all just what the doctor or-
dered for dieters and athletes
everywhere. Even more com-
pelling: Te United Nations’
Food and Agricultural Orga-
nization has declared 2013 to
be “Te International Year of
the Quinoa.”
- Kantha Shelke, Ph.D.,
Contributing Editor
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Ingredients
That Keep
Dairy
Growing
Today’s dairy case is
a vibrant and diverse
category expanding
with the help of
whey proteins, new
sweeteners and
probiotics.
By Stuart L. Cantor, Ph.D.,
Contributing Editor
D
airy is having a banner decade.
Following a slump in consump-
tion, 2011 saw sales of yogurt, in-
cluding frozen products and beverages, surpass
$6 billion. And the ice cream and frozen novelty
market saw retail sales of nearly $11 billion.
Te impressive growth was driven in large part by
sales of Greek yogurts, as well as products aimed at kids
(such as Dannon Co.’s Danimals). Mintel Group Ltd. (www.
mintel.com) estimates sales for the category in 2012 will total
nearly $7 billion, a 9 percent increase from the year before.
While manufacturers of dairy products are enjoying these
big trends, they’re mindful of the ingredients needed to sup-
port them. Consumers are more knowledgeable (and criti-
cal) than ever, and chalky, weepy yogurt or tasteless, rubbery
cheese is not tolerated. But processors are benefiting from
an arsenal of new, improved and emerging ingredients that
will help dairy foods and beverages maintain their status as
healthful choices and indulgent treats.
“Consumers are looking for higher quality natural prod-
ucts with a high protein content, and whey protein is an
excellent source for this,” notes Jeff Banes, applied technol-
ogy manager for Grande Custom Ingredients Group (www.
grandecig.com), Lomira, Wis. “Dairy ingredients, whey in
particular, help formulators develop unique products with an
excellent mix of quality and flavor, high protein content over-
all nutrient density and trusted natural ingredients.”
Whey proteins have proven important in formulating
dairy products as well as on their own as ingredients for forti-
fying food products, such as bars. Tere are three main types
of whey proteins: whey protein concentrate (WPC), ranging
from 35-80 percent protein; whey protein isolate (WPI) at 90
percent protein; and whey protein hydrolysate (WPH) which
is an 80 percent protein enzymatically broken into smaller
pieces called peptides.
“Whey proteins display clean flavor, excellent solubility
and heat stability properties,” says Gwen Bargetzi, director
of marketing for Hilmar Ingredients Inc. (www.hilmarin-
gredients.com), Hilmar, Calif. “Whey proteins are soluble
across a wide pH range [from 2.5 to as high as 8.0] and can
be used to fortify liquids without causing sedimentation.
Because of its isoelectric point [pH where the protein car-
ries no charge], only whey proteins are stable under low pH
[acidic] conditions.”
Whey proteins also are highly heat stable and can
withstand ultra-high temperature retorting or pasteuriza-
tion. Bargetzi adds that Hilmar has developed a functional
PRODUCT DEVELOPMENT
Yogurt powders can give products such as coatings, dips, candies,
snacks, smoothies, nutrition bars and cereal inclusions a more
pronounced yogurt flavor and creamier texture. PHOTO: GRANDE
CUSTOM INGREDIENTS GROUP
ăąŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
PRODUCTŏ DEVELOPMENT
lactose-free WPC, Hilmar 8500, for con-
sumers who are lactose-sensitive.
Whey proteins are trending well for their
health benefits, too. Whey proteins and
other dairy products are helpful to athletes
because they are high in the branched-chain
amino acids (BCAA) leucine, isoleucine
and valine, believed to protect muscle tissue
against breakdown during heavy exercise.
In fact, whey protein contains the highest
concentration of BCAAs available from any
protein source. In addition, the BCAAs in
whey protein take longer to burn, providing
a longer-lasting source of energy.
Tis muscle advantage is also impor-
tant for seniors. An adult’s need for protein
doesn’t decline with age, yet many seniors do
not get enough protein, leading to muscle
wasting. “Foods made with whey protein
can help meet the needs of this population,
as whey is particularly easy for seniors to di-
gest,” sums Bargetzi.
Triple-duty fibers
Gums, starches and fibers used for stabilizing
and texturizing dairy products do double duty
as fat and sugar replacers in low fat and/or low
sugar products. Ingredient developers have cre-
ated a wide range of components that not only
taste great but are great for you.
Most of those ingredients add a third
benefit: fibers and fiberlike starch fractions
that function as prebiotics. Tey stimulate
beneficial bacteria in the gastrointestinal
tract and chemical reactions in the cellular
lining of the digestive system.
Global Industry Analysts Inc. forecasts
the U.S. market for prebiotics will surpass
$225 million by 2015, while European sales
are expected to top $1 billion by then. Inu-
lin or fructooligosaccharides (FOS) offer
both consumers and food processors many
benefits. Besides the digestive health benefits
of these dietary fibers, consumers also desire
products that they can enjoy while reducing
their caloric, fat and sugar consumption at
the same time.
Oligosaccharides — carbohydrate poly-
mers of 3-20 or so glucose units — are water-
soluble, neutral in taste and mildly sweet,
typically 30-60 percent of the sweetness of
sucrose. At 1.5 kcal/g, they are suitable for
low-calorie diet foods as a bulking agent that
enhances other flavors. Longer-chain oligo-
saccharides have applications as fat replacers.
“Adding prebiotics such as inulin and
oligofructose to a balanced and healthy diet
can help to achieve the added health ben-
efits from fiber-enriched foods,” notes Wim
Caers, senior nutrition manager for Beneo-
Institute (www.beneo.com), Leuven, Bel-
gium.
Te health benefits of inulin, derived
from chicory root, include stimulation of
beneficial probiotic colon bacteria such as
Lactobacillus and Bifidobacterium bifidus.
In addition to gastrointestinal benefits, it
With good doses of both dairy (including whey
protein isolates) and fruit, smoothies have become a
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PRODUCTŏ DEVELOPMENT
also helps increase calcium absorption and adds slight sweetness with
low cariogenicity.
“Inulin is well known as a fat replacer in the dairy industry and al-
lows for the development of low-fat foods while maintaining the sensory
and textural characteristics of their full-fat counterparts,” says Rudy
Wouters, vice-president of Beneo’s Technology Center. “Te inulin par-
ticles, formed by applying shear to a food product, are similar in size to
fat droplets, resulting in similar mouthfeel and creaminess attributes.”
Beneo offers a wide range of inulin products with differing tech-
nical specifications for solubility, particle size distribution, dispers-
ibility and process and storage stability, dependent on the desired
benefits (e.g., fiber claim, sugar or fat reduction, shelf life, etc.). A
“good source” (2.5g fiber/serving) or an “excellent source” (5g fiber/
serving) are commonly used inclusion levels.
While inulin can be used in either the white mass or fruit prep for
yogurts, it is susceptible to hydrolysis in acidic conditions around pH
3.5 and lower. Te degree of hydrolysis will depend on the tempera-
ture and duration of exposure to the acidic environment.
“Yogurts have a pH of 4.0 to 4.6 and are stored refrigerated for 21-
30 days, so degradation is not a concern,” states Carol Lowry, senior
applications scientist for Cargill Health and Nutrition Inc. (www.
cargill.com), Minneapolis. “When inulin is used in the fruit prep,
again an acidic environment, water
activity is low enough that fructan
degradation is not a concern.”
Through thick and thin
Te various organoleptic functions of
fat can be very hard to mimic. Addi-
tionally, when the fat content is drasti-
cally lowered, the perception of acidity
and/or bitterness is heightened. Tis
necessitates a careful reformulation of
the product so those undesirable tastes
can be masked or balanced.
Large starch polymers of repeat-
ing glucose units linked together in
either linear (amylose) or branched
(amylopectin) structures deliver several key properties in dairy appli-
cations. In low fat yogurts, starches can be used to rebuild the texture
and creamy perception lost upon removal of fat. Tey are often used
in combination with other stabilizers such as guar and locust bean
gum to prevent ice crystallization and to impart mouthfeel and body
to ice cream and frozen desserts, and are effective in controlling melt.
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Emerald Foam Control – our food safety practices continue to set
the standard in the industry. Now AIBI / SQF-GFSI certifed.
Requirements for additives and process aids – including defoamers – are
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protect food and feed supplies. For years, Emerald has led the food processing
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mind. Food safety is a top priority for us because we know the safety of your
products and by-products for food and feed depends on the quality of ours.
That’s why processing aids from Emerald Foam Control are the preferred
choice of food processors for safety, quality and reliability.
No one ofers more clearances in the food category. Whether it’s for food
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©2012 Tate & Lyle
Taste it for yourself!
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PRODUCTŏ DEVELOPMENT
Te linear amylose provides less viscos-
ity in hot pastes but upon cooling re-sets
to a more rigid gel structure. Amylopectin
gives higher hot viscosity, and upon cool-
ing gives a fluid, longer texture rather than
the short gel structure of amylose. Native
starches contain varying amounts of these
two structures. Specialized varieties of na-
tive starches have been developed for high
amylose content or with almost no amylose
(waxy starches).
If hydrated granules are subjected to too
much heat or shear, the granules fragment.
When this occurs, amylose polymers will
then re-associate and release water (synere-
sis, or “weeping”). Subsequently, an unac-
ceptable, rigid, opaque gel or crystalline
structure forms, via retrogradation. How-
ever, chemical modifications of the starch,
such as cross-linking, stabilize granule
structure to withstand more heat and/or
shear processing.
Starches also help dairy manufacturers
offer more cost-effective products. “Mul-
tiple stabilizers can be replaced to offer a
shorter ingredient label, and the nutrition
profile of dairy foods can be improved by
replacing fat and cream,” says Erhan Yildiz,
business scientist for dairy applications at
Ingredion Inc. (www.ingredion.com), for-
merly Corn Products and National Starch,
Westchester, Ill.
Pre-gelatinized starches have been de-
veloped that can be hydrated under room
temperature conditions. Maltodextrins,
for example, are produced by cooking
starch and using acid and or enzymes to
hydrolyze large polymers to smaller poly-
mer lengths. “In low-viscosity products,
maltodextrins provide less viscosity than
other starches and can be used at higher
levels to build solids and to give a good
mouthfeel,” says Adam Berzins, principal
food scientist at Ingredion. “Tey’re also
cold-water soluble and provide smooth,
short textures required for fat mimetics in
reduced-fat products, and can also func-
tion as sugar replacers.
Water-soluble gums or hydrocolloids
can bind up to 100 times their weight
in water and increase freeze-thaw stabil-
ity with almost no syneresis. Gums are
also high in soluble dietary fiber, about
Ourŏ èighthŏ annualŏ Procèssorŏ oíŏ thèŏ Yèarŏ
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S E NS I E NT F OODCOL ORS . COM
©2012 Sensient Colors LLC, all rights reserved.
The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved.
SENSI ENT
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85 percent. Other hydrocolloids used for
thickening dairy-based drinks and yogurts
include guar gum, carboxymethylcellulose
(CMC), carrageenan, xanthan gum and
pectin.
Pectin is appealing as an all-natural
gelling agent for fruit-based preparations
used in yogurt and is also ideal to help sta-
bilize the casein micelles from separating
in acidified dairy-based beverages. “For a
yogurt-based drink, a high-ester pectin is
generally the best option” says Drew Wun-
derly, senior applications technologist-
dairy for DuPont Nutrition and Health
(www.danisco.com), New Century, Kan.
“Other gums, such as xanthan and
CMC, mask casein separation by build-
ing viscosity,” he continues. “Above a pH
of 4.6, the protein is negatively charged.
However, below a pH of 4.6, the protein is
positively charged and the pectin is nega-
tively charged. Tis creates bonds between
the protein and pectin and enhances the
shelflife stability of the beverage.” For more
neutral pH beverages, Wunderly suggests
a combination of carrageenan, locust bean
gum, guar and starch.
To prevent syneresis in yogurts, gelatin,
starch, pectin and/or agar can be added.
For fruit-on-the-bottom yogurts, a blend of
starch/pectin or gelatin/pectin also works
well, adds Wunderly. In the push for kosher
status or a more “natural” label, manufactur-
ers are starting to use pectin, native starches
and carrageenans.
For hard-pack ice cream, emulsifiers
such as mono- and diglycerides are key to
achieving a high overrun. “To prevent fast
melting or dripping, mono- and diglycerides
help destabilize fat particles, causing them to
agglomerate,” continues Wunderly. “Carra-
geenan and locust bean gum are important
hydrocolloids for good melting/dripping
characteristics. To limit ice crystal forma-
tion, locust bean gum, guar and CMC work
very well through water-migration control.”
Botanical bounty
Zero-cal botanical sweeteners and nutraceu-
ticals are making solid headway into dairy
products. Stevia, the zero-calorie, high-
intensity sweetener from a South American
shrub, which saw rapid growth in use in
clear beverages, is now finding its way into
PRODUCTŏ DEVELOPMENT
California’s Largest Food Processing Tradeshow
February 5 & 6, 2013
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Produced by CLFP
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Nature endowed Wild Blueberries with more
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ąĂŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
dairy products. Originally plagued with a
slight licorice-like aftertaste, improved pu-
rification techniques and precise combining
with other sweeteners substantially mitigat-
ed that drawback.
In addition to being an early U.S. suppli-
er of stevia (under the Good&Sweet brand)
Blue California (www.bluecal-ingredients.
com), Rancho Santa Margarita, Calif., more
recently introduced Blue Sweet, a sweetener
made from luo han guo, also known as monk
fruit. “Luo han guo extract is an all-natural,
GRAS, white powder 300 times sweeter
than sugar,” explains Cecilia McCollum,
executive vice president of Blue California.
Tate & Lyle (www.tateandlyle.com),
Decatur, Ill., has similar high hopes for its
monk fruit sweetener, Purefruit. At around
200 times the sweetness of sugar and with
exceptional stability, Purefruit is suitable for
a wide range of food and beverage applica-
tions. “Knowing that sweetness comes from
fruit instantly conveys great taste, natural
and wholesomeness, all very appealing prod-
uct qualities,” says a spokesperson.
“Other ingredients that can be easily
incorporated into dairy-based beverages be-
cause of their high water solubility are an-
tioxidants,” says Rodger Jonas, director of
national sales for P.L. Tomas & Co. Inc.
(www.plthomas.com), Morristown, N.J.
Te company has a considerable portfolio of
natural fruit, vegetable and other functional
botanical nutraceuticals.
For example, its P40p contains high levels
of antioxidants and natural compounds that
reduce the cell damage typically created by free
radicals during the natural biological process of
oxidation. Its FruitOx antioxidant is composed
of a clinically supported blend of fruit extracts
and concentrates with high oxygen radical-
absorbance capacity. Tese extracts contain a
spectrum of natural flavonoids and polyphe-
nols that provide a diverse antioxidant profile
and biological activity, according to Jonas.
In savory dairy products, meeting de-
mands of sophisticated palates is the watch-
word. “Dairy flavors will play a vital role in
the creation of products that meet consumer
expectations for health and wellness by add-
ing flavor in the absence of added salt or fat,”
says Karen Grenus, senior food scientist for
Edlong Dairy Flavors Inc. (www.edlong.
com), Elk Grove Village, Ill.
Te company, about to enter its century year
of creating dairy ingredients, currently is devel-
oping more subtle flavors derived from trends
such as sheepsmilk and artisanal stylings.
“[Tese] dairy flavors allow manufactur-
ers to keep pace with an increasingly diverse
ethnic consumer base, providing flavor pro-
files unique to specific regions,” she says.
Grenus also notes how the use of dairy fla-
vors to deliver a signature profile will “pro-
vide stable profits against a fluctuating dairy
commodity market.”
Anne Druschitz, corporate research
chef for Edlong, agrees. “Specialty cheese
flavors, like gouda, asiago and parmesan,
provide an opportunity to offer customers
premium flavor profiles while keeping the
bottom line in check. Plus, dairy flavors
can help foods taste indulgent without the
negative health impacts of added fats and
excessive calories. Tis lets the consumer
have a positive eating experience without
compromising wellness goals.”
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ąąŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
lnŏSèarchŏoíŏStabilityč
The New Oils
VithŏpublicŏattèntionŏíocusèoŏonŏhèalthČŏíoooŏprocèssorsŏhavèŏbèènŏ
sèèkingŏhèalthyŏoilŏíormulationsŏwithŏanŏèyèŏtowaroŏstabilityċ
PyŏMarkŏ/nthonyČŏPhċDċČŏTèchnicalŏEoitor
/
lthough most consumers have learned that the par-
ticulars of dietary lipid sources are a far more com-
plex subject than the “all fat is bad” trope that used
to rule, they still cast an occasionally wary eye at oils. At
minimum, they are demanding oils work harder on multiple
levels. Ingredient makers are employing technical prowess to
fulfill those demands.
One of the newer products in this category is high-oleic
acid canola oil, which joins palm oil as a growing industry
favorite. Oleic acid is the fatty acid that is dominant in ol-
ive oil, a staple food in the Mediterranean diet. Early studies
found that foods rich in oleic acid tend to lower LDL choles-
terol without lowering HDL cholesterol, thus reducing risk
factors for heart disease. More recently, a study published in
the Journal of Internal Medicine reported that rapeseed oil
(canola oil), when substituted for dairy fats in the diets of
subjects with high cholesterol, lowered blood cholesterol and
triglycerides.
Fatty acids are the carbon chains that make up fats and
oils and give them their specific properties. Tree fatty acids
make up one fat (triglyceride) molecule.
Tere are two broad categories of fatty acids, saturated
and unsaturated. Saturated fatty acids are “saturated” with
hydrogen. Unsaturated fatty acids are not. Tat’s because in
unsaturated fatty acids one or more pairs of carbon atoms
are linked together with a double bond, which naturally ex-
cludes some hydrogen.
Te double-bonded carbon atoms make the fatty acid
chain bend, decreasing the melting point of the fat, allow-
ing it to remain liquid at a lower temperature, depending
upon the number of double bonds. Unsaturated fatty acids
can have one or more double bonds and thus are termed
monounsaturated or polyunsaturated. Oleic acid is the
common name for a monounsaturated fatty acid that is
dominant not only in olive oil but also in avocados, maca-
damia nuts, almonds, pecans, hazelnuts, pistachios, pea-
nuts and cashews.
In the body, having many double bonds in the fatty
acids of the cells and tissues helps organisms adapt to cold
weather. Tat’s good for the plant or animal, but not so
good for processed foods, especially baked goods. Te
more double bonds in a fatty acid, the more it is suscep-
tible to oxidation or rancidity, which translates into com-
promises in taste and smell. Oils rich in saturated and
monounsaturated fatty acids are more stable than fats
rich in polyunsaturated fatty acids – i.e., the omega-6 and
omega-3 classes of fatty acids.
Stability depends on the total distribution of fatty ac-
ids in the oil. An oil may be rich in monounsaturated
fatty acids and at the same time carry significant amounts
l NGREDl ENTS
FOODPROCESSING.COM
of polyunsaturated fatty acids as part of the mix, making them
a poor choice for stability. Lack of stability does not mean that
the oil is unhealthy. Certainly omega-3 fatty acids are healthy,
and it’s to our advantage to increase their presence in our diet.
They are however quite volatile and will spoil faster in certain
applications where shelf life is critical to the economic success of
the product.
All those double bonds have another disadvantage when it
comes to processed foods: Since they affect the melting point of
the fats, they can compromise the texture of the final processed
product, leaving it less crispy or flaky.
When it comes to selecting a suitable oil formulation that meets
the stability test, smoke point is a critical factor. Tis is the tempera-
ture at which the oil begins to break down and the fatty acids are
released from the fat molecule. Tis affects the quality of the finished
product. Oils with a high smoke point include avocado and saffl ower
oils, with smoke points of more than 500ºF.
Refining oils tends to increase the smoke point temperature. For
example, unrefined soybean oil has a smoke point of 320ºF, while
semi-refined oil is 350°F, and the refined oil breaks down at 460ºF.
Total saturated fatty acids also make a difference. Classic refined
canola oil has a smoke point of 400ºF, while the high-oleic canola oil
has a smoke temperature of 475ºF.
High-oleic oil is any oil that is high in monounsaturated fats.
Olive and canola oil are naturally high in monounsaturated fat,
but they are also high in polyunsaturated fats, which reduces sta-
bility. High-oleic canola oil is thus marketed as a high-stability
oil suitable for applications involving high temperatures, such as
baking and frying.
Bunge North America (www.bungenorthamerica.com), St.
Louis, markets its Nutra-Clear as a high-stability canola oil, rich
in oleic acid, low in linolenic acid, specifically developed for exten-
sive deep frying. Nutra-Clear is non-hydrogenated, low in satu-
rated fatty acids and trans fatty acid-free. It can be used in a wide
range of applications other than deep frying, including as a salad,
ingredient, spray or griddle oil. It’s highly stable and offers mini-
mal flavor transfer.
Richardson International (www.richardson.ca), Winnipeg, Man-
itoba, markets its Pure high-oleic, low-linolenic omega-9 canola oil
as “Canola Harvest.” It’s suitable for high heat exposure and longer
shelflife applications. It is non-hydrogenated, trans fat-free and also
has high stability properties and a high smoke point – an ideal frying
oil. Naturally stable properties make this suitable for spray applica-
tions and shelf-stable packaged goods, such as, croutons, crackers,
cereals, snacks and potato chips. It has the lowest saturated fat level
of any culinary oil.
Scientists have developed plants bred to be high in monoun-
saturated fats and low in polyunsaturated fats so they can be used
in products that need to be shelf stable. High-oleic canola oil is
the most recent of these products. Te process of creating stable
oils for food processing differs from hydrogenation in that the
double bonds are bred out of the oils rather than destroyed by
chemical treatment. Tat means these newer oils can be marketed
as naturally healthy.
I NGREDI ENTS
There’s a reason
our dairy flavors are
pleasing to the pallet.
© The Edlong Corporation 2012
Frank: Edlong Shipping
Specialist since 2008
Specialties: Shipping with
pride; ensuring that every
order is carefully packaged,
labeled and shrink-wrapped;
negotiating with carriers to
save customers time and money;
pleading with drivers to make
one more pick-up; always
giving 100%.
Motto: “I prepare
every shipment as
if it was going to
my mom.”
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏąĈ
Weight control methods are generally a matter of accounting — tracking
the calories coming in and trying to increase the calories going out. But
nuts have knack for cracking the shell of this paradigm.
By Mark Anthony, Ph.D., Technical Editor
T
he basic equation for weight management is rooted
in the Newtonian Laws of Termodynamics: You
can’t create or destroy energy, you can only change its
form. In the nutrition world, this is translated as “calories in
= calories out.”
Many diet enthusiasts hate this very notion. In fact, some
decry that accounting for calories is old fashioned and out of
date, that it’s fats or carbohydrates that make us fat. “Calories
are not all created equal!” they cry. While such a declaration
is intended to sound visionary, it plays off an interesting ca-
veat to the generality of the equation: Humans are not walk-
ing calorimeters.
It’s not groundbreaking to point out that a 2,000-calorie
diet of doughnuts is significantly different from a 2,000-calo-
rie balanced diet. Deficiencies matter in living things. Let’s
face it, calorimeters do not require nutrients; their only job is
combustion, which does not result in thinking or movement,
growing, exercising or fighting off disease.
Tis is where research has shown that nuts can make a sig-
nificant difference. Tough peanuts and tree nuts are energy-
dense, supplying most of their calories as fat, there are multi-
ple factors justifying the results from epidemiological studies
that consuming several ounces of nuts daily can be inversely
associated with obesity. Nuts in moderation can contribute to
healthy weight management and even weight loss.
Several different mechanisms explain this. Te fats and
protein content of nuts make them particularly high in sa-
tiety value. Tey reduce overall calorie consumption by al-
lowing one to feel more satisfied with less, and over a longer
period of time, compared to consumption of either high-pro-
tein or high-carbohydrate diets. Basically, they can discour-
age overeating.
Nuts are also complex foods rich in fiber and very dense.
Tis might affect energy absorption, limiting it somewhat so
that a measurable percentage of the energy is not absorbed.
Ten there’s the thermic effect of food: Consumption of nuts
is thought to increase resting energy expenditure, essentially
helping you burn calories while at rest.
According to the article “Impact of peanuts and tree nuts
on body weight and health weight loss in adults,” published
in 2008 in the Journal of Nutrition, it is estimated that be-
tween 55-75 percent of the energy (calories) contributed by
nuts to the overall diet is compensated by lower subsequent
energy intake.
Most nuts contain substantial amounts of soluble fiber,
which tends to slow the movement of food through the
I NGREDI ENTS
A Nutty Good Diet
FOODPROCESSING.COM
digestive tract, while also providing bulk and a satiety-inducing sense
of “fullness.” As sources of protein and rich in unsaturated fats, the
composition of nuts is a combination that can delay stomach empty-
ing. Some nuts have a very dense structure and require a lot of chew-
ing – even the mere act of chewing burns calories, while naturally
nutrient-dense foods stimulate a variety of hormones that signal the
body to sense that sense of satiety.
Specifically, cholecystokinin, a hormone synthesized in the cells
of the small intestine and secreted in the duodenum, stimulates the
release of fat-digesting enzymes from the pancreas and bile from the
gallbladder to emulsify dietary fat. Tis hormone acts as a hunger
suppressant, along with ghrelin, a hormone secreted by the stomach,
that tells us we’ve eaten enough.
As mentioned, consumption of nuts is believed to increase the
resting metabolic rate, a factor known as the thermic effect of food.
Te process of chewing is a factor in allowing our digestive enzymes
to access the protein, fat, carbohydrates and other nutrients (such
as minerals and phytochemicals) from nuts. In “Mastication of al-
monds: Effects of lipid bioaccessibility, appetite, and hormone re-
sponse,” published in 2009 in the American Journal of Clinical Nu-
trition, the authors demonstrated that the ability to chew nuts is a
limiting factor when considering the amount of energy we obtain
from the fat.
Te calorie value of nuts is only an estimate of potential energy,
assuming complete digestion. Tis means that when eating nuts,
more than most foods, a significant amount of energy is lost to the
process of digestion than in many foods.
Nuts as seeds for the growing plant contain a variety of micro-
nutrients in addition to the protein, fat and carbohydrate, a factor
which affects both satiety and overall health. Pistachios, for example,
have received attention for their potential to improve blood lipid pro-
files and reduce the risk of heart disease. But, they are also powerful
sources of micronutrients and phytochemicals that can affect inflam-
mation and antioxidant protection.
In a study published earlier this year in Nutrition Reviews, “Pis-
tachio nuts: Composition and potential health benefits,” pistachios
are cited as one of the richest sources of phytochemicals in the nut
family. Tey are the only nut with significant xanthophyll carotenoid
content. Another major pistachio carotenoid is lutein, known for po-
tential protection against macular degeneration. Lutein could also
help reduce oxidation of small-particle-size LDL, a risk factor for
heart disease.
One unique method by which pistachios may aid dieting relates
to presentation. Two studies published last year in the journal Ap-
petite revealed that the visual cues of the empty pistachio shells accu-
mulating on the table help to remind people of their intake, leading
to the consumption of fewer calories. Also, the extra time needed to
shell the nuts and the extra volume perceived when slowly consum-
ing in-shell pistachios resulted in subjects consuming an amazing
40 percent fewer calories compared to subjects consuming pistachio
kernels. Te same fullness and satiety was reported.
Tere are many ways in which fat-rich, calorie-dense nuts in
moderation can aid in successful weight management. And there
is no need to break laws of thermodynamics – only the laws of fad
diets.
I NGREDI ENTS
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A lot goes in with a little almond. We’re talking 13 essential nutrients to give health-conscious consumers a snack
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©

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Good news about good fat: U.S. Dietary Guidelines recommend that the majority of your fat intake
be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.
Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such
as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĆā
A Return to
Simpler Times … and
Beverage
Flavors
Innovations in beverage flavors
give consumers the chance to
savor updated fruit- and
cocktail-based drinks.
By Deborah Cassell, Contributing Editor
F
orget everything we’ve written lately about superfruits and
exotic ethnic flavors. With leaves and temperatures dropping,
consumer tastes in beverages are turning to familiar domestic
fruits – with or without alcohol. Maybe politics or the economy are
factors, too.
“Consumers are seeking safety and comfort in response to the
volatility of the economy and current political landscape of an elec-
tion year,” says Jim Shephard, director of R&D and innovation at
Indianapolis-based Sensient Flavors LLC (www.sensientflavors.com).
“Tere is a rising [interest] in local varietals of American produce,
fruits coming from local producers and traditional or heirloom variet-
ies,” Shephard continues. Sensient has responded by launching a range of
natural from-the-named-source apple varietal flavors. Tey are Braeburn
(crisp, sweet and aromatic, with juicy notes), Crispin/Mutsu (a sweet
honey profile), Fuji (super sweet with crisp notes), Gala (a mildly sweet,
vanilla-like flavor profile), Golden Delicious (mellow with subtle sweet
notes), Granny Smith (extremely tart, with juicy notes), Honeycrisp (a
complex apple flavor profile, with balanced sweet and tart notes), Jona-
than (a classic apple flavor profile with balanced sweet and sharp notes),
McIntosh (sweet and refreshing, with an acidity and vinous profile) and
Red Delicious (a characteristically sweet apple with mild aromatics).
“Domestic fruit flavors are finding their way back into beverages
as consumers look toward local and sustainable ingredients,” agrees
Stephanie Weil, product manager for Wild Flavors (www.wildflavors.
com), Erlanger, Ky. “Consumers are also looking for simplicity, so
using varietal or regional names, rather than a blend of fruits, creates
a simpler yet interesting profile.”
While consumers love the familiar, adding a varietal orange or a touch
of mint to grapefruit intrigues those eager to try new things, Weil notes.
Wild’s Farmstand Favorites library contains such flavors as heirloom to-
mato, wild strawberry and peppery peach. And its new Ethnic Fusion line
combines familiar favorites with global inspirations, yielding Strawberry
African Ginger, Moroccan Melon and Shanghai Lime offerings.
Shephard also notes all this interest in fruit flavors plays to con-
sumers’ concerns about their health and well-being.
Virginia Dare (www.virginiadare.com), too, is touting new fruit
flavors based on the knowledge that consumers are gravitating toward
products that are familiar, local and labeled “natural,” says Anton
Angelich, group vice president of marketing for the Brooklyn, N.Y.,
company. He’s also seeing a shift toward the use of fewer and simpler-
sounding ingredients.
“In this age of global food security concerns and locavore and
sustainability interest, many consumers are turning away from exotic
superfruits from distant lands and seeking more familiar domestic-
sourced healthy fruits, such as blueberry, raspberry, blackberry, elder-
berry, cranberry, etc.,” he explains.
“An apple is not an apple is not an apple,” he says, citing the “new,
improved and better-tasting apple varieties” now in stores. Virginia
Dare has created “true-to-fruit flavors” based on this produce trend.
FLAVOR OF THE MONTH
ĆĂŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
FL/VORŏ OFŏ THEŏ MONTH
While noteworthy beverage applications
include flavored vodkas, malt beverages, fla-
vored waters, functional teas and ready-to-
drink coffees, Virginia Dare also has seen
rapid growth in ready-to-drink teas and cof-
fees. So the company has created a propri-
etary brewed tea concentrate incorporating
tea flavor and top notes. Fruit flavors add
pleasant fusion tastes, and sweeteners such
as stevia lend calorie control.
Sensient also is seeing a resurgence of
“classic cocktails with a twist,” Shephard says.
Te company’s contemporary takes include
Shikuwasu Gimlet, a citrus fruit native to Ja-
pan that boasts a bright and sour taste. Red
Delicious Apple Manhattan couples the sweet
and aromatic red delicious apple with the
traditional cocktail. Grapefruit Basil Mojito
lends bright citrus and sweet basil notes to the
Puerto Rican import. Peach Jalapeño Mar-
garita brings those earthy and hot flavors to
the citrus cocktail. Ginger Shrub, originally
used to preserve fruit by combining fruit, vin-
egar, sugar and other ingredients, that can be
used in various cocktail creations.
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whatŏ thèŏ companyŏ callsŏ thèŏ ėcomíortŏ
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vokèŏaŏíèèlingŏoíŏnostalgiaŏanoŏcon|urèŏ
upŏanŏarrayŏoíŏmèmorièsŏíorŏconsumèrsċŏ
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oonutsŏtoŏDairyŏOuèènŏhasŏrollèoŏoutŏaŏ
pumpkinġnavorèoŏ tèmporaryŏ proouctċŏ
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Othèrŏ timèlèssŏ íavoritèsŏ oíŏ thèŏ íallŏ
sèasonŏincluoèŏchocolatèČŏcaramèlČŏtoí-
íèèŏanoŏmaplèČŏplusŏspicèsŏsuchŏasŏcar-
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allŏvèryŏpopularŏinŏíallČĘŏagrèèsŏStèpha-
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inŏtèrmsŏoíŏsèasonalŏlaunchèsČŏincluoingŏ
holioayŏmintsŏwithŏtwistsŏoíŏsupèríruitsČŏ
autumnŏbèrrièsŏwithŏvibrantŏhèrbŏnotèsČŏ
anoŏspringŏcitrusŏwithŏvanillaŏnuancèsċ
’TIS THE SEASON
ĆąŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
l NGREDl ENTS
Natural red that rockets
Exberry shade Rocket Red powder is a bright
and rich red powder ideal for savory applica-
tions, such as seasoning mixes. As every food
and beverage ingredient becomes increas-
ingly scrutinized, finding versatile, clean
label colors you can feel good about can be
difficult. All Exberry natural colors are made
exclusively from fruits and vegetables, pro-
cessed physically with water and are GMO-
free and kosher
GNTŏUS/ŏlncċĎŏTarrytownČŏNċYċ
ĊāąġĆĂąġĀćĀĀĎŏwwwċgntusaċcom
L-carnitine burns fat
Carnipure is the vendor’s branded L-carni-
tine, a nutrient produced in the body and
found in some dietary sources and which
plays a critical role in fat and energy metabo-
lism. It shuttles long-chain fatty acids into
the cells’ mitochondria where they are bro-
ken down for energy generation. Extensive
research shows that supplementary Carni-
pure can play a supportive role in many areas
of health, including recovery from exercise,
weight management and healthy aging.
LonzaŏlncċĎŏ/llènoalèČŏNċJċ
ĂĀāġăāćġĊĂăćĎŏwwwċlonzaċcom
Sparkling sweet treat
TreattSweet Extra 9856 and TreattSweet
Sparkling 9857 are new flavors that enable
manufacturers to improve the sweet taste
profile in a number of flavor compositions
and applications. Tey were specifically de-
veloped to work in combination with high-
intensity sweeteners such as stevia. Te
non-caloric blends of all-natural essences
smoothe out the sweetness profile and un-
desirable lingering characteristics associated
with some high-intensity sweeteners. Tre-
attSweet Extra 9856 has been formulated to
provide flavorists with a low-odor alterna-
tive, providing less aroma intensity at levels
of 100 ppm upwards. TreattSweet Sparkling
9857 tackles issues associated with carbon-
ation, acidulants and sugar in low-calorie
beverages, especially at low pH and at re-
duced sugar levels (7º Brix or lower).
TrèattŏUS/ŏlncċĎŏLakèlanoČŏFlaċ
ĉćăġććĉŏĊĆĀĀĎŏwwwċtrèattusaċcom
Safron extract
Satiereal is a proprietary extract of saffron
stigmas (Crocus sativus L.) that enhances the
activity of the neurotransmitter serotonin,
influencing satiety, appetite, mood and be-
haviors relating to snacking. A GRAS food
ingredient with a long history of safe con-
sumption, it is featured in a range of prod-
ucts designed to support a healthy weight,
including supplements, gums, functional
foods, snacks, smoothies and more.
PLŏThomasĎŏMorristownČŏNċJċŏ
ĊĈăġĊĉąġĀĊĀĀĎŏwwwċplthomasċcom
Clean label ingredients
PenPure is taking aim at the growing demand
for clean label ingredients with its portfolio
of clean label starches. Tese are not chemi-
cally treated and are familiar to consumers
when listed in the ingredient statement. Of-
fered in a wide variety of formulations with
potato, corn, rice and tapioca bases, the line
offers multiple functional benefits in appli-
cations ranging from soups to tortillas. Tis
portfolio is composed of cook-up and instant
viscosity starches, as well as starch gels.
PèníoroŏFoooŏlngrèoiènts
CèntènnialČŏColoċĎŏĉĀĀġćĆĂġąĈăĂ
wwwċpèníoroíooosċcom
Something to cluck about
Wix-Fresh ingredient systems are designed
for use with poultry products. Te all-nat-
ural line, available in liquid and dry forms,
can improve flavor, reduce sodium and ex-
tend poultry shelflife. Te line includes: RSS
reduced sodium system; Wix-Fresh Mimic
to reduce off-notes associated with listeria
growth inhibitors; Wix-Fresh Max improves
poultry products’ natural flavor and color;
MimicMax for masking off-notes plus the
benefit of an antioxidant; Miner, which re-
duces the feathery dark notes often found
in fresh whole-muscle and ground poultry;
MinerMax, to promote the inherent flavor
integrity of poultry plus an antioxidant;
Wix-Fresh Umami for enhancing and bal-
ancing natural food flavors; OatMax, to nat-
urally enhance shelflife and water binding;
and MDR, which extends shelflife in fresh
and ready-to-eat further processed poultry.
VixonŏlncċĎŏStċŏFrancisČŏVisċ
ĉĀĀġĉąāġĆăĀąĎŏwwwċwixonċcom
Moving in for the krill
Te omega-3 category is saturated and ev-
eryone is competing for the same custom-
ers. However within the category, krill oil
is experiencing 40 percent growth as many
consumers are trading up for a more effi-
cient form of omega-3s. Consider krill as the
source of your next omega-3 product.
PioriginalŏFoooŏĒŏScièncèŏCorpċ
SaskatoonČŏSaskatchèwan
ăĀćġĊĈĆġāāććĎŏwwwċbioriginalċcom
Combat high egg prices
Te Nutrilac range of egg replacers is manu-
factured from fractionated whey proteins.
Tey are not only less expensive than eggs,
but they are also lower in calories, saturated
fat and cholesterol. Tey have a longer shelf
life – up to 18 months – and they produce
great-tasting end products. Te company
calculates that a cake manufacturer using
750 tonnes of liquid egg a year could save
FOODPROCESSING.COM
around $125,000 annually by switching to
50 percent egg replacers.
Arla Foods Ingredients
Viby, Denmark; +45 89 38 10 00
www.arlafoodsingredients.com
Flavor speaks Greek
Natural Yogurt-Type Flavor #1412104 is a
liquid with a sweet, creamy and milky pro-
file. It can offset the bitterness and cost of
popular Greek yogurt, and performs well in
frozen desserts, salad dressings, sauces and
puddings. Tis highly concentrated, oil-
soluble liquid is non-dairy, Kosher Pareve
certified, non-GM, and whole foods- and
organic-compliant.
Edlong Dairy Flavors; Elk Grove Village, Ill.
888-698-2783; www.edlong.com
Catechins and theaflavins for men
AssuriTEA Men’s Health is a proprietary
formula of catechins and theaflavins that sup-
ports urological health – a top health concern
for older men. With age, men are more at risk
of an enlarged prostate; in some cases this
results in unpleasant or bothersome symp-
toms commonly known as lower urinary tract
symptoms (LUTS). Tis ingredient can be
taken to improve general urinary health, so
men can enjoy an active lifestyle and main-
tain their quality of life. It’s 100 percent wa-
ter extracted and therefore does not contain
harsh solvents and chemical residues and is
backed by clinical trial results.
Kemin; Des Moines, Iowa
515-559-5121; www.kemin.com
We add new ingredients and equip-
ment to our web site on a nearly daily
basis. Find them two ways at www.
FoodProcessing.com. Either type what-
ever term you’re looking for (extruders,
starches, etc.) into our search bar or go
to the gray tabs at the top of our home
page; the fifth one over is “Products,”
and within that “Search products.”
MORE ON THE WEB
INGREDIENT SUPPLIER GUIDE
COMPANY PHONE WEB
Sugars
Advanced Ingredients Inc. 888-238-4647 www.advancedingredients.com
Beta Pure Foods 831-685-6565 www.betapure.com
Cargill Food Ingredients-Sweeteners 800-227-4455 wwww.cargill.com/food/sweeteners
CenterChem Inc. 203-822-9800 www.centerchem.com
Crosby Molasses Co. Ltd. 506-634-1724 www.crosbys.com
Dawn Food Products Inc. 800-248-1144 www.dawnfoods.com
Domino Specialty Ingredients 800-446-9763 www.dominospecialtyingredients.com
Gold Medal Products Co. 800-543-0862 www.gmpopcorn.com
Golden Barrel 800-327-4406 www.goldenbarrel.com
Imperial Sugar Co. 800-727-8427 www.imperialsugarcompany.com
Indiana Sugars 630-986-9150 www.sugars.com
Malt Products Corp. 800-526-0180 www.maltproducts.com
Mid-Eastern Molasses Co. 404-378-2056 www.mideastern-molasses.com
National Honey Board 303-776-2337 www.honey.com
Prinova 630-868-0300 www.prinovagroup.com
Tate & Lyle 800-526-5728 www.tateandlyle.com
United Sugars Corp. 952-896-0131 www.unitedsugars.com
Sweeteners
ADM 800-637-5843 www.adm.com
AHD International 404-233-4022 http://ahdintl.com
Alfa Chem 800-375-6869 www.alfachem1.com
Ajinomoto Co. 201-292-3200 www.ajinomoto-usa.com
Arnhem Group 908-709-4045 www.arnhemgroup.com
Baldwin Richardson Foods Co. 866-644-2732 www.brfoods.com
Blue California 949-635-1991 www.bluecal-ingredients.com
Briess Malt & Ingredients Co. 902-849-7711 www.briess.com
Bunge North America 314.292.2000 www.bunge.com
California Raisin Marketing Board 559-248-0287 www.calraisins.org
Cargill Food Ingredients-Sweeteners 800-227-4455 www.cargill.com/food/sweeteners
Corn Products U.S. 800-443-2746 www.cornproductsus.com
Danisco USA Inc. 800-255-6837 www.danisco.com
Domino Specialty Ingredients 800-446-9763 www.dominospecialtyingredients.com
GLG Life Tech Corp. 604-641-1368 www.glglifetech.com
Ingredion 708-551-2600 www.ingredion.com/us
NutraCea 602-522-3000 www.nutracea.com
Nutrinova, Celanese Corp. 972-443-8532 www.nutrinova.com
Organic Nectars 845-246-0506 www.organicnectars.com
Organic Planet 415-765-5925 www.organic-planet.com
Prinova 630-868-0300 www.prinovagroup.com
PureCircle USA 630-361-0374 www.purecircle.com
Sensus America LLC 646-452-6144 www.sensus.us
Stevia Brands Inc. 310-455-9876 www.steviva.com
Sweet Green Fields 360-483-4555 www.sweetgreenfields.com
Tate & Lyle 800-526-5728 www.tateandlyle.com
United Sugars Corp. 952-896-0131 www.unitedsugars.com
Univar USA 425-889-3400 www.univarusa.com
U.S. Niutang Chemical Inc. 714.993.6885 www.niutang.com
Wild Flavors Inc. 859-283-4052 www.wildflavors.com
Wisdom Natural Brands 800-899-9908 www.sweetleaf.com
Wixon Inc. 800-841-5304 www.wixon.com
Syrups
Assured Organics Inc. 914-428-6800 www.assuredorganics.com
Baldwin Richardson Foods Co. 866-644-2732 www.brfoods.com
Briess Malt & Ingredients Co. 902-849-7711 www.briess.com
California Custom Fruits & Flavors Inc. 877-588-0056 www.ccf.com
Cargill Food Ingredients-Sweeteners 800-227-4455 www.cargill.com/food/sweeteners
Ciranda Organic Ingredients 715-386-1737 www.ciranda.com
Citadelle Maple Syrup
Producers’ Cooperative 819-362-3241 www.citadelle-camp.coop
Domino Specialty Ingredients 800-446-9763 www.dominospecialtyingredients.com
Golden Barrel 800-327-4406 www.goldenbarrel.com
International Molasses Corp Ltd. 800-526-0180 www.maltproducts.com
Malt Products Corp. 800-526-0180 www.maltproducts.com
Mid-Eastern Molasses Co. 404-378-2056 www.mideastern-molasses.com
National Fruit Flavor Co. 800-966-1123 www.nationalfruitflavor.com
Organic Nectars 845-246-0506 www.organicnectars.com
Organic Planet 415-765-5925 www.organic-planet.com
Prinova 630-868-0300 www.prinovagroup.com
Sweet Ovations LLC 800-280-9387 www.sweetovations.com
Tova Industries LLC 502-267-7333 www.tovaindustries.com
© Key Technology 2011
Get ahead with Smart Shakers® for easy,
worry-free conveying. Smart move.
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĆĈ
R
efrigerated and frozen foods have always offered con-
venience, but in recent years the freezer and cooler
aisles also have come to mean variety, gourmet, or-
ganic or natural. While creating entrees co-branded with
restaurant chains, simple to complicated breakfast items or
easy-to-prepare hors d’oeuvres, processors must maintain
tight control over a broad array of ingredients and processes.
In the frozen food arena in particular, the bar has been
raised on quality and flavor, while operations personnel are
continually pressured toward higher levels of hygiene and
productivity. To some extent, refrigerated and frozen food
manufacturers are finding new solutions to challenges both
old and new.
From fryer to freezer
From a technical standpoint, the most profound change in the
last decade has been the move toward more inline freezing, and
away from a dependence on slower cold room freezing. Te most
crucial change from a processing strategy standpoint has been the
focus on hygiene and ensuring that freezing equipment meets ev-
er-stringent food safety requirements, says Paul Osterstrom, vice
president of sales support for GEA Refrigeration Canada (www.
gea-refrigeration.com), Richmond, British Columbia (formerly
Aerofreeze). Sometimes the two go hand- in-hand.
Osterstrom’s business unit supplies processors of meat,
poultry, seafood, fruit, vegetables, French fries, bakery goods
and other food products with in-line freezing equipment for
products that eventually will be sold in the freezer cases of
grocery stores, or to restaurants and institutions.
“For example, a manufacturer of meatballs will have mix-
ing equipment, a former, an oven or fryer, an in-line freezer
and packaging equipment,” Osterstrom says. “Te in-line
freezer has now been requested to become a piece of equip-
ment or machinery that can be easily cleaned instead of just a
freezer building.”
Higher-quality ingredients and the emergence of a more
culinary approach to food science and product development
As frozen foods get more
sophisticated, so do their
manufacturing processes.
By David Phillips, Plant Operations Editor
PLANT OPERATI ONS
Manufacturing the
BIG CHILL
ABOVE: Strawberries roll of the conveyor of the Freshline DM tunnel
freezer from Air Products. Designed with flexibility in mind, the freezer
can switch from processing individually quick frozen (IQF) products to
non-IQF products using the same equipment.
ĆĉŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
have helped add excitement to frozen foods in the past 10-15 years.
But the use of better processes and more sophisticated equipment
also has played a major role in elevating quality.
“If you go back a couple of decades, frozen food was a not so ap-
pealing, especially compared to the fresh alternatives. But consumers
are now more familiar with the idea that if you freeze immediately,
you preserve the freshness,” Osterstrom says. “Salmon is a good ex-
ample. Te perception of freezing is better these days.”
Te two phases in heat removal with cold air are convection and
conductive heat transfer.
“In the beginning, we use a very powerful air stream to remove
the surface heat,” Osterstrom says. “Once the surface is cold, then it
is important to have the coldest temperature outside of the product
to the drive the heat to the surface.”
Achieving efficient freezing requires appropriate sizing of the
freezer. GEA Refrigeration Canada is using advanced engineering
tools like computational fluid dynamics in the design of in-line freez-
ers. Tis helps GEA consistently to design freezers more efficiently
and cost effectively.
“For years, knowing how to design a freezer has been an art in this
business,” says Osterstrom. “Today, food processors are requesting
consistent and efficient freezing solutions with documented proof of
performance. We have invested in technology to confirm the design
of our freezer and test frozen food products in our Food Tech Center.
Tis has proven to be very important when developing speedy and
innovative freezing solutions for food processors.”
Freezing costs
Like any other kind of manufacturing, refrigerated and frozen food
producers look to control costs through automation. Making more
PL/NTŏ OPER/Tl ONS
Allpax delivers a wide range of retorting solutions. Whether
you are just starting out and need a multi-mode R&D retort
or if you’re a large company requiring jumbo agitating
retorts, Allpax will walk you through the process of
choosing the right retort for your container and product.
From customized sizes to advanced agitating Shaka
technology, Allpax provides reliable, superior retorts that
will differentiate your products in today’s evolving markets.
The right retort solution
For the right food.
Go to www.AllpaxRetorts.com or call
1-888-893-9277 for more information.
KèyŏTèchnologyĚsŏOptyxŏćĀĀĀŏsortèrŏinspèctsŏFrènchŏírièsČŏoètèctingŏ
anoŏ rèmovingŏ proouctŏ withŏ blackŏ spotsČŏ grèènŏ spotsŏ anoŏ rèmainingŏ
pèèlŏbèíorèŏthèyĚrèŏírozènŏĨanoŏènèrgyŏisŏwastèoĩċ
Food Processing
Suppliers Association
Food &
Beverage.
Full-Strength.
When you make the effort to trave| to a show, you`re |ook|ng for
concentrated |nformat|on from supp||ers to your |ndustry.
At PROOESS E×PO, you`|| f|nd.
º Experts from every ||nk |n your supp|y cha|n
º Over 500 |ndustry-focused exh|b|tors
º Free up-to-the-m|nute educat|ona| sess|ons
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º Ways to ensure food safety
-VVKIL]LYHNLL_WLY[Z:[YHPNO[\W
www.myprocessexpo.com
NOV. 3-6, 2013
CHICAGO
McCormick Place
South Hall / North Hall
Get the free mobile app at http://gettag.mobi
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No other North American show can match
PROCESS EXPO’s precision focus on
food & beverage processing/packaging.
FOODPROCESSING.COM
eggrolls with fewer line workers is one way to help the bottom line,
says John Kadinger, market manager at Key Technology (www.key.
net) Walla Walla, Wash.
“It is an issue that will be with them into the foreseeable future –
doing more with less,” he says.
Key offers sorting, conveying and optical inspection solutions to
a variety of food manufacturers, including those in refrigerated and
frozen foods. Along with automation, these companies are looking
for better control and use of information.
Kadinger uses the example of a French fry manufacturer moving raw
potatoes from the cutter to the fryer. Using high-tech optical sorters, those
raw French fries can be sorted into multiple streams including rejects that
will go to animal feed and irregulars that could be used as rework to make
ground potato products. Modern sorters can feed data to a SCADA sys-
tem or some other control system that will allow for on-the-fly upstream
adjustments, based on the qualities of those fries going into the fryer, or,
if they are placed downstream, they can provide information on the fin-
ished product. Either way, adjustments can be made more quickly.
“It’s important for the operators, or the equipment itself, to get as
much information as possible in a way that it can be used,” he says.
“Te sorter can tell the cutter to peel more or peel less or tell the fryer
to fry more or to fry less.”
Key recently introduced a new line of optical sorters that uses
four cameras to provide even more data than current equipment. A
trend that Kadinger has seen is the positioning of scanner and sorting
equipment in multiple locations. While it is crucial to catch defects
just prior to packaging, earlier detection helps minimize waste of ma-
terials and energy, he says.
“Tere is no point to using all that energy to process something
that you are just going to throw away,” Kadinger adds.
PLANT OPERATI ONS
Air Products’ LIN-IS Solution is a specially designed liquid nitrogen
injection solution that can be retrofitted to new or existing mixers,
grinders and blenders for fast, consistent and repeatable cooling.

500 Metcalf Street, F1, Sedro Woolley, WA 98284
[email protected] Phone: 360-855-1213
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CLA Pelrigeralion Technologies
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CLA Re!rigeraIioh NorIh America (!ormerly CLA Aero!reeze SysIems Ihc.)
lind more inlormalion on our lreezers al www.gea.com under CLA Pelrigeralion Technologies
A CLA lreezing solulion is your processing line's answer lor oplimal lreezing
and chilling. Ollering slale-ol-lhe-arl, highly hygienic spiral, lQl lunnel, carlon
and impingemenl syslems, our global nelwork works closely wilh you lo
engineer your equipmenl based on your lacilily and needs. Our lull line ol lreezers,
chillers, compressor packages and conlrol syslems ensure you handle any
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lind oul how a CLA lreezer can beller meel your lreezing and chilling needs.
engineering lor a beller world
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With the use of higher-quality ingredients and the ongoing ef-
forts to reduce carbon footprints, plant operators are willing to do
more to catch and segregate waste as early as possible in the manu-
facturing process.
“In the past, the most important sorting was done just after the
freezer, which indicates that you also freeze your defect,” adds Frank
De Brauwer, market manager at Tomra Sorting Solutions (www.
tomrasorting.com), West Sacramento, Calif. “Removing these de-
fects earlier and before freezing gives energy savings, more storage
capacity for good product.”
Cold and clean
Te emphasis on hygiene has led to changes in equipment, processes
and construction.
“Food safety has become a big concern all over the world,” says
GEA’s Osterstrom. “Freezing equipment has to be easy to clean and
must include CIP capabilities. We have emphasized this over the last
15-20 years, and that has helped us become one of the leaders in in-
novative hygienic freezing equipment.”
An easy-to-clean in-line freezer must be built based on stainless
steel welded construction rather than bolted, Osterstrom adds. Te
construction needs to be open to ensure accessibility for easy cleaning
and inspection, and there should be no hidden areas, no horizontal
surfaces, etc., that will make the freezer difficult to clean.
Much of the attention now is paid to the design of floors and en-
closures. Previously, in-line freezers were built with enclosure panels
that had caulked joints. Tese joints were found to harbor bacteria
and were very difficult to clean. In-line freezers available from GEA
Refrigeration Canada have stainless steel enclosures with welded
seams, which is the most hygienic approach.
“Bacteria can more easily grow in the caulked joints of the en-
closures of floors and in crevices created in a bolted design, since
it is difficult to clean,” Osterstrom points out. “Previously, welded
designs were often an expense that was difficult for the food proces-
sor to justify. Now, they cannot afford not to have food-safe freezing
equipment.”
Observations on the trends toward hygienic equipment and envi-
ronments are echoed by Kurt Warzynski, process engineering man-
ager at Stellar (www.stellar.net), Jacksonville, Fla. Stellar is a design-
build firm that works extensively with food manufacturers, and its
capabilities include freezing rooms and equipment integration.
One technology adaptation Warzynski sees more of lately from
food manufacturers is clean-in-place. Entire spiral freezer enclosures
are now fitted with CIP, he says.
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“Without CIP you would have to shut down the spiral freezer and
maintenance crews would have to walk into the freezer with hoses
and scrub brushes and foaming units and spray everything down,”
Warzynski says. “And when they are done, they get out and let it dry
before you could start it back up.”
Automated CIP systems on the other hand are faster and leave less
room for human error. A maintenance team can work on other tasks
while the equipment runs and then do a quick inspection and touch-
up if needed once the rinse cycle completes. Te movement toward
CIP dovetails with trends toward hygienic design in equipment.
Warzynski says clients who are building new plants and expand-
ing them are more likely than ever to go with top tier freezing and
refrigeration solutions.
Frozen flavors
Not so long ago, the most exotic item in the frozen food aisle at the
supermarket might have been something vaguely Chinese. Today’s
consumer can choose from items that are co-branded with celebrity
chefs (Wolfgang Puck) or serious ethnic food (Saffron Road Crispy
Samosas) or complete meals that cater to common dietary concerns,
or organic offerings (Amy’s Mushroom Risotto Bowls).
Here is how American Halal Co. (www.saffronroadfood.com)
Stamford, Conn., describes those samosas on the company website:
“We fill each pastry with a savory mélange of farm fresh vegetables,
lentils and mashed red potatoes. Add a touch of garlic and a dash of aro-
matic fennel and this is a vegan appetizer that will titillate every palate,
and bring joyful delight to your guests.”
Tat’s a tall order for a plant freezer. Today’s frozen foods are a
far cry from the functional TV dinner that once offered little be-
yond convenience. Te sea-change in product diversity has definite
implications on the plant floor. As noted previously, the need to
minimize waste became elevated when rare spices or organic veg-
etables are included.
GEA’s Osterstrom says the complexity of frozen foods makes for
interesting challenges. “I really do like working in this field because
each product has its own attributes and characteristics,” he notes.
“We have the means to match the right equipment to a specific
food application, and that is key,” he sums. “It is easy to simplify
the characteristics of a food product. For example a blueberry is
not just a blueberry – it can be a cultured blueberry or wild grown
one and can have differences in size and sugar content. All of these
details are important when designing freezers. As a freezer manu-
facturer, we know the requirements in freezing different foods and
take this into consideration during the selection, design and manu-
facturing processes.”
FOODPROCESSING.COM
PLANT OPERATI ONS
Whatever your area of interest, we have more on our piece of
the web. Type “freezing” into the search bar at www.Food-
Processing.com and you’ll see 516 stories; “refrigeration” will
net you 400 more. Or visit our Topics (second gray tab near
the top of our home page) and pull down the menu to find
resource centers for plant maintenance or production line.
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hree companies showing extraordinary commitment to
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Weighing Profitably, Safely
Weigher advances show how food safety measures
can be profitable, too.
By Bob Sperber, Contributing Editor
P
rofitability and food safety. It seems those two terms
work their way into every story we write about plant-
floor equipment. For ovens and freezers, the associa-
tion is obvious. But for weighing systems, the connection is
less apparent but there all the same.
Food companies are demanding more of both – food safety
and profitable operation – on their packaging lines, and that
includes weighing systems. Some of the latest weighers feature
sloped, self-draining parts, streamlined designs with fewer
bolted fasteners, greater use of FDA-approved plastics and
sealing materials and additional tweaks to prevent microbial
harborage. Such improvements reduce sanitation and change-
over times, which contribute to a more profitable operation.
Introduced at October’s Pack Expo, the new Ishida CCW-RV
series of combination weighers from Heat and Control (www.
heatandcontrol.com), Hayward, Calif., features all of the above
safety features. It’s also watertight, with IP66, IP67 and IP69K
ratings for resistance to high-pressure,
high-temperature washdowns.
Other features include
new onboard electron-
ics that transmit data
300 percent faster
than existing models
for more immediate
response to control in-
puts; an improved in-
feed camera for sharp,
wide-angle viewing
of incoming product
flow; and sustainabil-
ity features such as
three electric power-
saving modes and RoHS (Restriction of Hazardous Substances)
compliance. Additionally, Ishida’s all-new operator interface
features automated setup with a “simple five-step setup” of any
product as well as quick changeovers.
Food safety has been a key concern of Mettler Toledo
(www.mt.com/pi). Robert Rogers spent 15 years in Mettler
Toledo field service, training and product testing before taking
on the title of Senior Advisor for Food Safety and Regulation.
“As a result, he understands every aspect of the role of inspec-
tion equipment in ensuring the safety of food products and in
meeting the requirements of both local and global food safety
regulations,” says a spokesperson for the company.
In addition to sitting on several committees (at Grocery
Manufacturers Assn., Packaging Machinery Manufacturers
Institute and others), Rogers will consult with any company
that has a food safety concern that involves product inspection.
Software and communications are becoming more user-
friendly and easier to integrate industry-wide as control and
automation components move toward industrial Ethernet,
OPC, digital field buses or device networks and many more
industry standards.
Another industry standard growing in use is PackML
(Packaging Machinery Language), a set of models and pro-
cedures to improve packaging system performance and pro-
gramming efficiencies by way of standard communications.
Customers “both large and small” are very advanced in their
use of it, says Kyle Tomas, marketing manager with Mettler
Toledo Hi-Speed (www.mt.com/hi-speed), Ithaca, N.Y.
Mettler Toledo is among those companies implementing
and offering it. While food plants may not do as much con-
trol engineering as they did in decades past, such standards
help OEMs and integrators move more quickly to help plants
realize incremental gains in efficiency, accuracy, quality and
overall equipment effectiveness.
“When you’re running thousands of
packages an hour, these things add up,”
Tomas says of incremental gains. A ma-
chine that can run millions of cycles with-
out breaking down or exceeding tolerances
MRO
Heat and Control introduced the Ishida CCW-RV
combination weighers at Pack Expo in October.
The inset shows sloped, self-draining parts for
better sanitation.
ćąŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏćĆ
can save minutes per shift. Likewise, the abil-
ity to reduce product giveaway a fraction of an
ounce per package can add up to millions of
dollars in savings.
Tomas says paybacks can now be mea-
sured in days or weeks as opposed to years ago
when ROI could take months or years. Beyond
a defensive “policing” role, he says, “most peo-
ple buy checkweighers to make money.”
Both Hi-Speed and Ishida checkweigh-
ers feature mechanical food safety enhance-
ments – Ishida promotes its DACS-G unit’s
IP69K rating and quick-release belts and
conveyors – but they also play an active, au-
tomated role in food safety management as
well as process optimization.
“Te more you can do to make the parts and
component systems simpler and easier to inte-
grate, the more robust they tend to be in terms
of long-term operation,” Tomas says. He cites
savings made possible by integrating weigher
controls with the rest of a packaging line: When
the weigher is sitting idle, even intermittently,
this can indicate a problem with upstream ma-
chines that can be measured and corrected for a
more desirable, constant throughput.
A weigher, when integrated into the
same network as other equipment, can play
a direct role in a plant’s food safety manage-
ment plan, where of course HACCP is the
centerpiece. In fact, checkweighers are of-
ten designated critical control points when
mated to a metal detector. In such cases, the
Hi-Speed CombiChecker, can be ordered
with extra software to monitor accuracy
and verify rejects.
From food safety enhancements that
span stainless steel to software; and automa-
tion upgrades from automated setup to elec-
tronic “openness”; from machinery to plant
and business systems, weighers are solid con-
tributors to your plant’s profitability.
MRO
Food industry process temperature control can
be tricky. That's why Paratherm has focused
key individuals on this market. With over 3,000
food processing customer locations served
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answer your needs for temperature sensitivity.
Paratherm NF
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heat transfer fluid is a
leader in poultry further processing where
high-volume fryers, spiral ovens and belt grills
produce convenience and frozen prepared
foods for home kitchens and fast-food restau-
rants. Paratherm engineering support focuses
on preventive maintenance of the whole heating
system. Paratherm customer service can ship at
any time from six North
American warehouses to
get lines back up and
running in the event of
the emergency.
Two more fluids
(Paratherm MR
®
, Paratherm
LR
™
), serve specific
operating conditions for
safe processing of food
additives, flavorings,
ingredients and other
applications where
non-toxic, NSF food-
grade performance
is specified.
Contact Ray Klim
directly for specifics or
go online.
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Industry Specialists
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"There's a broad
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Fluid Analysis
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CONFERENCE MIXES
WEIGHING, FOOD
SAFETY
Mettler Toledo staged its first Food
SaíètyŏExchangè Junè ĂćġĂĈ inŏChiġ
cago. It was enough of a success
the company is already planning
thè sècono onèČ íor Junè āāġāĂČ ĂĀāăČ
at the Hilton Chicago/Indian Lakes
Resort in Bloomingdale, Ill.
Thè twoġoay èoucational èvèntČ
which is opèn to èvèryonèČ will bring
together food processors, retailers,
auditors, standards owners, trade
organizations ano othèrs involvèo
in food safety to network and learn
morè about thè èvolving íooo saíèty
ano règulatory ènvironmèntċ
For more information go to
www.foodsafetyexchange.com.
ććŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
MakingŏthèŏCut
CuttingŏanoŏsizèŏrèouctionČŏ
íromŏmicronsŏtoŏmacroġportionsČŏ
èmphasizèŏcostġèíèctivèŏ
nèxibilityŏanoŏsanitationċ
PyŏPobŏSpèrbèrČŏContributingŏEoitor
MRO
E
ver since Ron Popeil introduced the Veg-O-Matic in
1960, people have had fun with the phrase, “It slices!
It dices!”
Cutting and size reduction are mainstay processes from
the kitchen to the large-scale plant. But the latter must meet
increasingly demanding criteria to deliver safe, accurate reli-
able and cost-effective operation. Here are just some of the
equipment selection considerations:
· Flexibility to handle a variety of product types and sizes.
One machine that can handle different types of prod-
ucts and cuts/sizes can fuel innovation and prevent the
need to buy additional machines.
· Accurate, uniform cuts are obviously a must for reliable,
consistent quality.
· Easy disassembly and quick connects/disconnects opti-
mize changeover, cleaning and maintenance.
· Space savings matter if square footage is at a premium.
· Order turnaround time and even assistance with used
equipment can speed your time to market.
Justŏ lastŏ monthŏ atŏ Packŏ ExpoČŏ Urschèlŏ Laboratorièsŏ introoucèoŏ thèŏ
/íŏnityŏslicèrČŏwithŏaŏbigŏèmphasisŏonŏsanitationċ
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏćĈ
MRO
· Services beyond the sale can include laboratory/pilot testing,
training, and warranty/ongoing maintenance assistance.
One of the latest developments - fresh from October's Pack Expo
- is the Aċnity cheese dicer from Urschel Laboratories (www.ur-
schel.com), Valparaiso, Ind. It's a large cheese dicer for pieces 1/8-in.
and larger and for starting with larger blocks of cheese - up to 8
inches square. ɨat should cut down on the needed pre-cutting.
ɨe emphasis is on sanitation - from slanted, sloped and rounded
stainless surfaces to redesigned features for easy access for cleaning to
Ra 32 stainless surface nnish on all components within the product
contact/cutting zone.
ɨe same can be said for company's redesigned E TranSlicer line,
which reroutes electrical cabling oĊ the machine's frame to prevent
harborage of particles during washdown. Performance-wise, the unit
has the same nexibility and 20-in. cutting wheel as its bigger TranS-
licer brothers, and will cut up to 15,000 lbs./hr. of green beans, but
has a compact design to nt more easily into existing lines.
Diving down to micron-level applications, the nrst things R&D and
processing personnel need to know in specifying a milling system is the
particle size and particle size distribution their application requires.
For ingredients such as cocoa, sugar, beans, rice and nour, it's fairly
easy to establish the type of machine since these are well-established
staples. But fat content, moisture levels, stickiness, melt temperature and
other parameters also matter, and vendor expertise is essential to nnd the
right system, at the right price, that meets your requirements.
¨Are you milling small lab batches or processing multiple tons per
day? How nne does your material need to be? Once we know that, we
can oĊer the most cost-eĊective solution," says Greg Boyer, marketing
manager of Hosokawa Micron Powder Systems (www.hmicronpowder.
com), Summit, N.J. ɨe company has machines - granulators and cut-
ting mills, hammer-and-screen mills, air-classifying mills and more -
that can range in capacity from lab-scale batches to units capable of pro-
ducing 20 tons of material per hour, in sizes from millimeters to microns.
Depending on the application, solutions can range from small
standalone mills to more sophisticated, turnkey systems that can add
blowers or vacuums to produce conveying airnow; appropriate duct-
ing; a feeder to precisely inject ingredients to the mill; and nltering
or dust-collection accommodations.
One of the latest is the Universal Mikro Pulverizer Mill, which pro-
vides a cost-eĊective alternative for processors who seek multiple types of
milling in one machine. ¨ɨe advances are pretty signincant. You can
change-out the rotor in a matter of minutes," says Boyer. ɨe skid-mount-
ed unit can be ntted with a variety of feed and collection options, is easy
to clean and works with chilled air or cryogenic gas.
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏćĊ
Better Malt Makes Better Beer
And better malt results from a breakdown-free process at Malteurop
North America, thanks to triple-sealed bearings.
M
alt, a processed form of barley, is one of the key
ingredients used to brew beer. Often referred to as
the “soul” of beer, malt provides most of the com-
plex carbohydrates and sugars needed to give this beverage its
distinctive flavor and color.
Te Malteurop Group, one of the world’s leading malt
producers, has perfected the control required to produce pre-
mium quality malt barley. Although headquartered in Reims,
France, Malteurop acquired ADM Malting in 2008, includ-
ing a malting facility in Milwaukee, a city historically linked
to the beer industry. Soon after, work began to upgrade the
facility, including one of the large malt houses at the plant.
Gary McLoughlin, vice president of operations for Malteu-
rop North America, says all 12 malting beds needed to be
upgraded, replacing aging equipment with more reliable and
more efficient technology. Each bed is nearly 127 ft. long and
18 ft. wide and holds 100 tons of cleaned and hydrated barley.
Over a four-day period, 11 screw mixers move back and
forth through the bed while the barley germinates. Moisture
levels are maintained or raised during this process by moving
humidified air through the barley. McLoughlin says there is
no room for error in this time-critical process because equip-
ment failure can result in substandard barley malt.
“Once we give the barley water and air, there is no stopping
the germination process. Te barley doesn’t care that we’ve had
a breakdown, it just keeps growing,” he explains. “If we are
down too long, we’ll have to throw the batch out. If we can’t
evacuate the bed in time, we have a real problem with backing
up production because there is always a batch waiting. Tis is
why equipment reliability is so important to us.”
Te high humidity and the extensive cleaning between
batches led to a high failure rate for both mechanical and
electrical equipment. Working with Kurz Electric Solutions,
a local distributor, Dave Hinners, the facility’s project engi-
neer, mentioned bearings were especially troubling, difficult
to maintain and even more difficult to remove.
Te Kurz team demonstrated the features of the Dodge
Imperial bearing. “Te unique mounting method of this
bearing makes it easy to install but also easy to remove,” says
Hinners. “But it’s the triple-lip sealing system that really sold
us on the Imperial. Te biggest enemy in our facility is water,
and if we can keep water out, a major problem is solved.”
Needing to be certain before making the final decision,
an Imperial bearing was installed to see how it would per-
form. Hinners says after an 18-month test, he got the results
he was hoping for.
“Taking a bearing off in the past would have involved hy-
draulics, torches and saws,” says Hinners. “But the Imperial
was easy to get off. Te sealing system worked because this
bearing looked very good.”
While the bearing was under test, a motor and gearbox
package was put together. Te products had to be engineered
to withstand the harsh conditions, and because this was a
retrofit, they had to fit the existing envelope. Because motors
were failing due to severely corroded housings, Baldor’s SSE
Stainless Steel Super-E motor was recommended.
“Tis stainless motor is designed to perform in harsh con-
ditions longer than anything else available today,” says Mike
Glynn, a Kurz vice president. “And, to make sure we could
get the right reducer to fit, the Dodge sales engineer helped
us with a design for the Dodge Quantis E-Z Kleen. And just
like the bearing test, we placed a plate from the unit in the en-
vironment to prove that the reducers’ 13-step coating system
would hold up without rusting – and it did.”
As an added benefit, Baldor preassembled the motors and
gearboxes, so the Malteurop team didn’t have to worry about
assembly on-site.
With the project nearly complete, McLoughlin says he’s
pleased with the results. Between the performance, reliabil-
ity and energy savings these products offer, he is convinced
they have found the right solution. He credits the success to
the skills of the in-house engineering team and the expertise
provided by the partners.
“Tis has been a significant project for us,” says McLough-
lin. But with this collaboration and the attention to detail,
the project is a success. “We knew what we wanted, and with
help, we got what we wanted. And now we believe we have
the right solution.”
MRO
The Malteurop team selected Dodge Imperial roller bearings because
of their triple-lip contact sealing system, which prevents water and
other contaminants from entering the bearing. The team is also
pleased with the adapter mounting system that makes these bearings
easy to install and remove.
EXPERTISE SERVICE TOTAL PACKAGING COSTS
WHEN YOU HAVE A TOTAL SYSTEMS APPROACH,
LOWERING YOUR TOTAL PACKAGING COSTS IS JUST THE BEGINNING.
Take advantage of products, services and unrivaled expertise that delivers
better performance and optimal value.
© 2012 Sealed Air Corporation. All Rights Reserved.
The “9 Dot Logo” and “Sealed Air” are registered trademarks of Sealed Air Corporation (US).
RUN WITH A SMARTER PACK Learn more at cryovac.com
Box-free cereal
packaging yields
green payofs for
MOM Brands.
By Kate Bertrand Connolly,
Packaging Editor
U
sing less packaging can be good for the environ-
ment, but it can also deliver business benefits by
reducing packaging costs. No processor under-
stands these dual advantages better than family-owned
MOM Brands (www.mombrands.com), Minneapolis.
MOM Brands, formerly Malt-O-Meal Co., has long
focused on keeping packaging and other operating costs
down to ensure competitive pricing for its products, A key
tactic is to use bags instead of bag-in-box packaging for its
ready-to-eat cereals.
Currently about 90 percent of MOM Brands’ cereals
are packaged in resealable bags. These products include
Honey Nut Scooters, Crispy Rice, Golden Puffs and
Frosted Mini Spooners. Three Sisters- and Bear River
Valley-branded cereals also are packed in bags. The com-
pany only uses paperboard cartons if retailers won’t ac-
cept cereal in bags, or if consumers are so biased against
bags that they’d snub the product if it were sold without
a box.
“We started packaging our cereals in bags when we
started producing ready-to-eat cereal back in the mid-
1960s,” says Linda Fisher, director of marketing commu-
nications for MOM Brands. “We did it primarily because
it was a cost-saving packaging solution. We don’t need a
paperboard box covering the bag. And over time we have
maintained that.”
The cost component is essential, as MOM Brands’
business strategy combines “high-quality cereal, bag
PACKAGI NG
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĈā
More BANG
for the
BAG
ĈĂŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
packaging and affordable pricing,” Fisher explains. A product
like MOM Brands’ Coco Roos, for example, provides a lower-
cost alternative to General Mills Cocoa Puffs.
Bag the box
With consumers’ interest in ecological issues growing in the past sev-
eral years, MOM Brands recognized that its bag packaging could
be a strong selling point – if consumers fully understood the bags’
green benefits.
To get the word out, the company launched its Bag the Box cam-
paign (www.bagthebox.com) in 2010. Bag the Box works with tradi-
tional media and social media such as Facebook and Twitter to edu-
cate consumers about the environmental virtues of bags versus boxes.
Although MOM Brands’ bags are not recyclable, they provide
noteworthy waste reduction benefits, versus bag-in-box cereal, by
eliminating a layer of packaging. According to the company, its
packaging system creates 75 percent less consumer packaging waste.
According to the Bag the Box website, more than 2.3 billion ce-
real boxes are produced in the U.S. annually. Manufacturing them
requires 345 million pounds of paperboard and, to power the box
plants, 2.4 trillion BTUs of energy. With regard to shipping, the
site explains, “If the boxes travel 100 miles to get to the cereal plant
(conservative guess), this consumes 1,400 tons or the equivalent of
46 tanker trucks full of fuel.”
To save money, MOM Brands doesn’t advertise on television. But
its cost-effective Bag the Box campaign, which has generated plenty
of buzz, shows that TV ads aren’t necessary to engage consumers.
Fisher says the campaign generated 55 million media impressions
and 4.2 million video views in its first 18 months.
Upcycling into the future
To provide an end of life for its bags that doesn’t include landfill,
MOM Brands has partnered with TerraCycle Inc. (www.terracycle.
com), Trenton, N.J., to create the Cereal Bag Brigade. Brigade par-
ticipants, representing schools and other organizations, collect used
MOM Brands bags and ship them to TerraCycle for upcycling into
products like backpacks.
TerraCycle accepts bags from Malt-O-Meal, Tree Sisters, Bear
River Valley, Isabel’s Way and Sally’s cereals. Te Cereal Bag Brigade
collects about 25,000 bags per month.
MOM Brands also ships to TerraCycle all film that it cannot use
for packaging, such as ends of film rolls and waste generated when
changing over equipment. Te company’s bag material is made from
a food-grade, polyethylene-based film; details of the multilayer film’s
structure are proprietary.
TerraCycle currently is conducting a pilot program that lets in-
dividual households pack up mixtures of used packaging and ship
them to TerraCycle for upcycling. MOM Brands is one of the brand
owners participating in the pilot.
“Tis would give every consumer who buys a package of our ce-
real the ability to send it someplace where it would be repurposed
and made into something else,” Fisher says. “Tat’s a great end-of-life
solution.”
Beyond the package
MOM Brands’ environmental and financial sustainability efforts
extend well beyond packaging, shaping its
plant operations and shipping practices.
Te company buys renewable (wind) en-
ergy credits to offset all the electricity used
to make its broad assortment of natural
cereals. Tese products are sold under
the Mom’s Best Naturals, Isabel’s Way,
Bear River Valley, Tree Sisters and Sally’s
brand names.
In addition, the company has created
strict waste-reduction goals for its plants.
“Te goal is to recycle 95 percent of our
waste, and we have hit that in our largest
plant [Northfield, Minn.] year after year,”
Fisher says, noting that even food waste is re-
cycled – by pig farmers. Te plants also make
it a priority to reduce energy and water use.
To improve shipping efficiency, the
company participates in the U.S. EPA’s
SmartWay Transport Partnership. Te pro-
gram helps companies improve their carbon
P/CK/Gl NG
Evènŏ MOM PranosĚŏ morèŏ upscalèŏ branosŏ usèŏ
rèsèalablèŏbagŏpackagingċŏThèŏmultilayèrŏnlmĚsŏ
structurèŏisŏpropriètary.
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĈă
footprint by reducing
greenhouse gas emissions
related to shipping freight.
MOM Brands is active
in the Carbon Disclosure
Project (CDP), as well. CDP
is an international not-for-
profit organization that
collects and reports data on
companies’ greenhouse gas
emissions, climate change
strategies and water use.
Bottom line
Te success of MOM
Brands’ strategies vis-à-vis
packaging and operations is
evident in its financials.
According to Fisher, sales
figures show that “our
ready-to-eat cereal busi-
ness is up 7.1 percent, in
dollars for 2012 year-to-date.” In contrast, the national brand owners
with which the company competes have experienced flat or declining
sales during the same period.
“We are so sure of our business model and our strategy of high-
quality products at affordable prices that we’re investing in growth,”
Fisher says, adding that MOM Brands has invested $500 million in
expansion and capacity enhancements since 2008.
She adds, “We’re the only cereal company investing in new
plants in this country.” Te company just opened a greenfield one
in Asheboro, N.C. “Te beauty of being privately held is that our
shareholders say, ‘We don’t care about the next quarter. We care
about the next generation.’ We have very patient capital.”
Considering that Malt-O-Meal was founded in 1919 with
$900 in poker winnings, “patient” pretty well sums it up.
PACKAGI NG
Bag packaging originally was a money-
saver for MOM Brands, but now it carries
a good ecological message.
Use the search bar at www.FoodProcessing.com to search for
just about any packaging topic you need information on – we
have thousands of relevant stories. Or visit our Packaging Topic
Center by pulling down the second gray tab (Topics) in the
navigation bar at the top of every web page.
MORE ON THE WEB
Phone: (1) 214.515.5000 www.PoIyguardProducts.com
, QQRYDW L RQ EDVHG (PSO R\HH RZQHG ([SHFW PRU H
Corrosion Under Insulation (CUI) is being eliminated with RG-2400
®
ReactiveGel
®
on the pipe.
Use Polyguard Vapor Barrier over the insulation to block moisture Irom the system.
FROM THE NORTH SLOPE
TO NORTH AMERICA'S FOOD & BEVERAGE PRODUCERS
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FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĈĆ
I
f you feel a void in your life right about now it could be
because, for the first time in many years, there is no Pro-
cess Expo this month. We hope you already know the Food
Processing Suppliers Assn. (FPSA) and the International Dairy
Foods Assn. (IDFA) have joined forces to co-locate Process
Expo and the International Dairy Show in Chicago, beginning
in 2013. Tat means Process Expo is taking 2012 off.
Next year, the two shows will take place Nov. 3-6, bring-
ing together more than 800 exhibitors and 15,000 industry
professionals in the north and south halls of McCormick
Place. Attendees will have unlimited access to both show
floors and educational programs.
“We are very excited to co-locate Process Expo with
IDFA’s International Dairy Show, as it truly is the nation’s
premier trade event for the dairy industry,” says David Seck-
man, president & CEO of FPSA. “Considering the explosive
growth we experienced at our last show, we are confident that
this co-location will help us to continue building Process
Expo into an event that simply can’t be missed.”
IDFA concurs. Neil Moran, IDFA senior vice president,
said: “Process Expo is a great way to enhance and expand our
show without sacrificing the dairy focus that is so important
to all of our stakeholders. It will allow us to bring to exhibi-
tors even higher numbers of qualified buyers while helping
exhibitors make the most of their marketing expenditures. By
returning to Chicago, selecting a later fall date and teaming
with FPSA, we have achieved the best blend for 2013.”
In fact, the International Assn. of Exhibitions and Events
in September named Process Expo 2011 a winner of an Out-
standing Achievement in Sales and Marketing award. Te
award recognizes show management’s efforts in marketing
and sales activities, such as total event revenue and profit,
attendance, exhibit space sales, advertising revenue and spon-
sorship revenue. Merit is based on achievement of defined
objectives, including measurable comparable metrics.
“Being recognized by the trade show industry’s premiere
association is such an honor,” adds Seckman. “We believed
our numbers were good, so it’s flattering when seasoned trade
show specialists think so, too.”
Attendance for the 2011 event nearly doubled to 12,732
and the growth rate for sponsor revenue was 576 percent. Ad-
ditionally, exhibitor revenue growth rate surged 153 percent.
Process Expo earlier was named the nation’s fastest growing
trade show in 2011 by Expo Magazine.
And just as we went to press, the North American Meat
Assn. (NAMA) and the Meat Import Council of America
(MICA) said they will co-locate their fall 2013 conferences dur-
ing Process Expo 2013. NAMA and FPSA signed an agreement
to support each other’s events, and FPSA will have a presence at
the NAMA MeatXpo’13 in Las Vegas, Feb. 10-13, 2013.
NAMA will assist in developing the meat education pro-
gramming at Process Expo in a dedicated theater on the show
floor at McCormick Place. NAMA’s Outlook Conference
general sessions and forums will take place in the theater.
Other NAMA events will take place at the Drake Hotel,
which FPSA has designated the meat industry headquarters
hotel. MICA will hold its annual conference concurrently at
the hotel.
NAMA is one of the larger associations in the global meat
trade, with about 700 member companies in the U.S., Canada,
Mexico and other countries. NAMA provides its members regu-
latory guidance, workplace issues support, legislative analysis,
media assistance, and great educational opportunities. MICA is
a trade association representing the U.S. industry that imports
fresh, chilled and frozen beef and sheep meat into the U.S.
“We are extremely excited about working with NAMA
and bringing the Outlook Conference to Process Expo,” said
Seckman. “Te hundreds of equipment manufacturers and
service providers for the meat industry on our show floor
are an excellent complement to the world class educational
program of NAMA’s Outlook Conference. By bringing these
two important events together, we are confident that attend-
ees to both will benefit greatly.”
While Process Expo 2013 is still a year off, processing
technology continues to advance. On the following pages,
a few equipment vendors have provided midpoint updates of
their technology. Check them out and mark your calendars
now to see even more advances when Process Expo 2013 re-
turns to Chicago Nov. 3-6, 2013.
Midway to the New Process Expo
Now a biennial event co-located with the International Dairy Show,
the FPSA event will be Nov. 3-6 of next year.
SHOW PREVI EW
ĈćŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
T
OMR/ŏ Sortingŏ Solutionsŏ
hasŏ uniíièoŏ twoŏ champiġ
onsŏ toŏ bècomèŏ unooubtġ
èolyŏ thèŏ prèíèrrèoŏ supplièrŏ íorŏ
thèŏ íoooŏ markètĚsŏ sènsorġbasèoŏ
sortingŏ anoŏ pèèlingŏ nèèosċŏ
ODENPERGŏanoŏPESTŏhavèŏcrèġ
atèoŏanŏinvinciblèŏalliancèŏwhènŏitŏcomèsŏtoŏoèlivèringŏ
sortingČŏ saíètyŏ anoŏ ¢ualityŏ solutionsŏ throughoutŏ thèŏ
procèssŏchainČŏasŏwèllŏasŏsolutionsŏíorŏpèèlingČŏprocèssŏ
analyticsŏanoŏchillingŏĒŏírèèzingŏ
TOMR/ŏ Sortingŏ SolutionsČŏ thèŏ pionèèrŏ inŏ sènsorġ
basèoŏ sortingČŏ whichŏ ac¢uirèoŏ ODENPERGŏ inŏ ĂĀāāČŏ
purchasèoŏPèlgianŏPESTŏSortingŏinŏJunèŏĂĀāĂČŏtoŏuniíyŏ
thèŏ twoŏ lèaoingŏ provioèrsŏ anoŏ ènhancèŏ itsŏ positionŏ asŏ
thèŏprèíèrrèoŏsupplièrŏíorŏthèŏíoooŏmarkètĚsŏnèèosċŏThèŏ
companièsŏ oèsignŏ anoŏ supplyŏ highġpèríormancèŏ optiġ
calŏ sortèrsŏ anoŏ graoèrsČŏ pèèlingŏ orŏ procèssŏ analyticsŏ
systèmsŏanoŏchillingĥírèèzingŏsolutionsċ
A multitude of high technological solutions
ODENPERGŏhasŏbèènŏoèvèlopingŏpèèlingŏanoŏsortingŏsoġ
lutionsŏíorŏthèŏíoooŏinoustryŏíorŏovèrŏąĀŏyèarsċŏSixŏoíŏthèŏ
topŏ āĀŏ globalŏ íoooŏ companièsŏ arèŏ TOMR/ŏ Sortingŏ Soluġ
tionsŏcustomèrsČŏanoŏthèŏorganizationĚsŏsystèmsŏarèŏbèingŏ
usèoŏ inŏ thèŏ proouctionŏ oíŏ aboutŏ ćĆŏ pèrcèntŏ oíŏ allŏ Frènchŏ
írièsŏworlowioèċ
/ítèrŏ ac¢uiringŏ PESTČŏ TOMR/ŏ Sortingŏ Solutionsŏ hasŏ
morèŏ thanŏ ćČĆĀĀŏ machinèsŏ installèoŏ worlowioèŏ anoŏ oíèrsŏ
customèrsŏ anŏ èvènŏ morèŏ comġ
prèhènsivèŏ supportŏ anoŏ sèrvicèŏ
nètworkċ
TOMR/ŏ Sortingŏ Solutionsŏ
boastsŏ lèaoingŏ sèctorŏ èxpèrtsŏ
anoŏ knowlèogèŏ inŏ rèsèarchŏ anoŏ
oèvèlopmèntČŏ whichŏ ènablèsŏ thèŏ
companyŏ toŏ continuèŏ prooucingŏ èíŏcièntČŏ rèliablèŏ statèġ
oíġthèġartŏsystèmsŏanoŏcustomizèoŏsolutionsċŏlnŏaooitionČŏ
thèŏ companyŏ hasŏ èightŏ tèstŏ anoŏ oèmonstrationŏ cèntèrsŏ
worlowioèŏ soŏ customèrsŏ canŏ trialŏ thèirŏ ownŏ proouctsŏ inŏ
itsŏ systèmsČŏ plusŏ sixŏ règionalŏ sèrvicèŏ cèntèrsŏ arounoŏ thèŏ
worloŏtoŏènsurèŏaŏrapioŏrèsponsèŏtoŏcustomèrŏnèèosċ
Joining forces
lnŏ aooitionŏ toŏ provioingŏ wioèrŏ sègmèntŏ covèragèŏ anoŏ
applicationŏ èxpèrtisèČŏ ODENPERGŏ anoŏ PESTŏ oííèrŏ aŏ
complètèŏ rangèŏ oíŏ sortingŏ solutionsŏ usingŏ aŏ holisticŏ
approachČŏ placingŏ è¢uipmèntŏ inŏ oiííèrèntŏ arèasŏ oíŏ thèŏ
procèssingŏlinèŏtoŏmaximizèŏyièloŏanoŏèííicièncyŏanoŏtoŏ
collèctŏrèalġtimèŏiníormationŏíromŏthèŏíarmŏtoŏthèŏènoŏ
oíŏthèŏprocèssingŏlinèċŏVèŏprovioèŏhighġ¢ualityŏè¢uipġ
mèntŏtoŏoptimizèŏthèŏproouctionŏílowČŏrèsultingŏinŏconġ
sistèntŏhighġ¢ualityŏíinalŏconsumèrŏproouctċ
Thèŏ èvèryoayŏ bènèíitsŏ oíŏ owningŏ aŏ TOMR/ŏ Sortingŏ
machinèŏ incluoèŏ savingŏ timèČŏ rèoucèoŏ laborŏ costsČŏ inġ
crèasèoŏ yièloŏ anoŏ íullŏ ílèxibilityŏ toŏ instantlyŏ mèètŏ cusġ
tomèrŏnèèosċŏOurŏmachinèsŏarèŏcompactČŏourablèČŏrèliġ
ablèŏanoŏèasyŏtoŏopèratèŏanoŏmaintainċŏVhèthèrŏyouĚrèŏ
aŏ multinationalŏ organizationŏ orŏ aŏ smallŏ íarmČŏ ODENġ
PERGŏanoŏPESTŏhavèŏaŏsolutionŏtoŏmèètŏyourŏnèèosċ
TOMR/ŏSortingŏSolutionsĚŏinoèpthŏprocèssŏknowlèogèČŏ
èxpèrtisèČŏtèchnologyŏanoŏRĒDŏarèŏatŏthèŏhèartŏoíŏourŏsucġ
cèssċŏFromŏinnovativèŏsortingČŏprocèssŏanalyticsŏanoŏpèèlġ
ingŏè¢uipmèntŏtoŏcomplètèŏturnkèyŏlinèsČŏTOMR/ŏSortingŏ
Solutionsŏgivèsŏcustomèrsŏaŏcompètitivèŏèogèċ
TOMR/ŏSystèmsŏ/S/ŏhasŏtwoŏoivisionsčŏTOMR/ŏSortġ
ingŏ SolutionsČŏ whichŏ nowŏ incluoèsŏ ODENPERGŏ anoŏ
PESTŏ SortingČŏ Titèchŏ anoŏ CommooasUltrasortŏ
anoŏíocusèsŏonŏsènsorġbasèoŏtèchnologièsŏíorŏ
sortingŏanoŏprocèssŏanalysisĎŏanoŏTOMR/ŏColġ
lèctionŏ SolutionsČŏ whichŏ spècializèsŏ inŏ rèvèrsèŏ
vènoingČŏmatèrialŏhanolingŏanoŏcompactionċ
TOMRA Sorting Solutions
West Sacramento, Calif.
wwwċtomrasortingċcomŏ
EmailŏkchancèĮtomraċcomĎŏĊāćġăĈāġĀĈĀĀ
ProcèssŏExpoŏPoothŏĂĂąĊŏ
ALLIANCE PROVIDES SENSOR-BASED SORTING
AND PEELING SOLUTIONS
SHOVŏ PREVl EV
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĈĈ
URSCHEL INTRODUCES
USDA-ACCEPTED LARGE
CHEESE DICER
C
heese processors
requested Urschel
engineers design a
heavy-duty, sanitary large
cheese dicer. They needed
a durable dicer possessing
a number of key elements:
a clean, sanitary design
combined with rugged
construction, but they also
demanded a machine that
would deliver precision
cuts. Along with these characteristics, the dicer needed to
be simple to operate and maintain, so Urschel answered
this request, through research and development, with this
new large cheese dicer: the Afnity Dicer.
Sanitation is a major concern among cheese proces-
sors. With this in mind, Urschel designed the Afnity
with the following:
đ USD/ŏ Dairyŏ Divisionġaccèptèo sanitary oèsign with
stainless steel construction including Ra 32 stainless
surface finish on all components within the product
contact/cutting zone.
đŏŏProouct contactĥcutting zonè is complètèly sèparatè
from the mechanical zone eliminating cross-contam-
ination concerns.
đŏRounoèo tubè íramè oètèrs bactèrial growthċ
đŏŏSuríacès arè slantèo or curvèo to simpliíy wash
down procedures.
đŏŏGrèat oètail givèn to èvèry componènt on thè ma-
chine from the sanitary large impeller down to the
types of fasteners, threads, washers and nuts used
throughout the product contact/cutting zone to
discourage bacterial growth and assist in cleaning
practices.
Urschel Laboratories Inc.
Valparaiso, Ind.
www.urschel.com; Email: [email protected]
Ňā ĂāĊġąćąġąĉāāĎŏProcèssŏExpoŏPooth ĊāĈ
SPECIALISTSIN VACUUM
PROCESSORS, MILLSAND
HOMOGENIZERS
R
omaco FrymaKoruma, based in Neuenburg
(Germany) and Rheinfelden (Switzerland),
has handled the processing business area of
the Romaco Group since 2000. With 181 employees
ano an annual turnovèr oí about ăĈ million èurosČ thè
company is one of the world’s leading suppliers of
machines for process engineering and processing
plants. Over 23,000 machines are currently in use in
over 180 countries, and each year another 350 or so
plants are added to the list.
Sales, marketing and the ProTec Process Technol-
ogy and Training Centre are located at the Neuen-
burg site. Product management, production, general
administration and customer services are located in
Rheinfelden.
FrymaKoruma technology is used in the manufac-
ture of the widest range of product types. Active
pharmaceutical substances, lipstick masses, creams
and even ketchup and chocolate are produced in
these plants. Whether in wet milling, homogeniza-
tion, dispersion, mixing, de-aerating or disagglom-
eration, FrymaKoruma provides the right process to
manufacture high-quality products with short pro-
duction times.
In the ProTec Process Technology and Training
Centre in Neuenburg, customers can test machines
and carry out trials. Recipes for liquid and semi-solid
products are developed and optimized in the analyti-
cal laboratory, together with specialists from Fryma-
Koruma. In addition, ProTec is an international forum
for training and conferences.
Romaco FrymaKoruma
Lincoln Park, N.J.
wwwċromacoġusċcomĎŏĊĈăġĈĀĊġĀćĊā
ProcèssŏExpoŏPooth āăĂĈ
SHOW PREVI EW
ĈĉŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
EOUl PMENT
New melt system
Two advances have been added to the Liqua-
melt adhesive system: a bulk feed option that
eliminates the need for on-floor staff to refill
the adhesive reservoir and a gateway I/O op-
tion that will allow the system’s operation to
be monitored by the packaging machine con-
trol system. Te bulk feed capability is done
by the delivery of adhesive in a large container
that is replaced when emptied. Typically hot
melt adhesive is dispensed from the hot tank
of a conventional system or from a reservoir
close to the hot melt system.
HċPċŏFullèrĎŏStċŏPaulČŏMinnċŏ
ćĆāġĂĆăġĈąăĈĎŏwwwċhbíullèrċcomĥli¢uamèlt
X-ray inspections
Te Safeline PowerChek Plus X-ray inspec-
tion system is designed for volume producers
of bulk and packaged food products to pro-
vide a defense against contaminated prod-
ucts. Using low energy X-ray technology, the
units detect many contaminants, including
metal, stone, glass and bone. A 15-in., full-
color touchscreen user interface and intuitive
software make operation simple, eliminating
manual changeover operations and requir-
ing no specialized knowledge about X-ray
inspection technology.
MèttlèrġTolèooŏSaíèlinèĎŏTampaČŏFlaċ
ĉĀĀġąąĈġąąăĊĎŏwwwċŏmtċcomĥsaíèlinèusŏ
High speed agitation
Shaka 1600 high-speed agitation retorts
broaden shelf-stable product horizons beyond
current batch retorts. Shaka retorts shake the
product, leading to more consistent steriliza-
tion throughout the product package and to
shorter process times inside the retort (which
leads to energy savings). Te new 1600 is so-
named because of its larger, 1600mm (63-in.)
diameter. For most products, that’s double
the capacity of the 1300 size Shaka retort.
Brands should expect particulate products to
mix better, dairy products to be scorch-free
and starches to have improved hydration. Te
For additional information, please contact Foster Printing Service,
the official reprint provider for Food Processing.
Call 866.879.9144 or [email protected]
REPRINTS ARE IDEAL FOR:
Q New Product Announcements Q Sales Aid For Your Field Force
Q PR Materials & Media Kits Q Direct Mail Enclosures Q Conferences &
Speaking Engagements Q Recruitment & Training Packages Q Customer &
Prospect Communications/Presentations Q Trade Shows/Promotional Events
Use reprints to maximize your marketing
initiatives and strengthen your brand’s value.
CUSTOM REPRINTS
Reprints are a simple way to put
information directly into the hands of
your target audience. Having been
featured in a well-respected publication
adds the credibility of a third-party
endorsement to your message.
FOODPROCESSlNGċCOMŏ ŏNOVEMPERŏĂĀāĂŏŏFOODŏPROCESSlNGŏŏđŏŏĈĊ
EQUI PMENT
vendor also offers lab-sized Shaka retorts to
assist in the development process.
Allpax Products, Covington, La.
ĉĉĉġĉĊăġĊĂĈĈĎŏwwwċallpaxċcom
Fans for food
Powerfoil X2.0 Wash Down is a large-diam-
eter, low-speed fan designed with food man-
ufacturers in mind. Te 8- to 24-ft. diameter
fan features a stainless steel, washdown mo-
tor, food-duty epoxy and a completely sealed
gearbox with food-grade oil to withstand
frequent intense cleanings. Te overall non-
pooling design of the fan utilizes nonporous,
nonabsorbent and corrosion-resistant mate-
rials throughout. It eliminates condensation
problems in food facilities by bringing the
necessary air movement to provide uniform
temperatures from floor to ceiling.
Pig /ssŏFansĎ LèxingtonČ Kyċ
ĉĈĈġĂąąġăĂćĈĎŏwwwċPig/ssFansċcom
Mixing for smaller batches
Te multifunctional Ystral PiloTec process-
ing system brings induction, mixing and dis-
persing processes to a laboratory or smaller
scale production. It offers dust- and loss-free
powder induction, wetting under vacuum
and dispersion – all in one passage. A simple
exchange of mixing tools allows innovative
Multi-Z- or Z-Inline-dispersing with multi-
stage shear ring systems. It also does emul-
sifying, homogenizing, wet grinding and
mixing, including mixing without applying
shear energy. Its modular capabilities allow
problem-free upgrades to a PiloTec plant
processing system.
Powoèr TèchnologièsĎ HainèsportČŏNċJċ
ćĀĊġĊāąġĀĆĂāĎŏwwwċpowoèrtèchusaċcom
Eliminate fluctuating weights
Te Hopper Topper is a product transfer
system designed as a solution to the many
challenges faced by bakery and food produc-
ers, especially fluctuating deposit weights.
Equipped with an optic product sensor,
the system maintains precise hopper levels.
It has a unique tilt mechanism that allows
for easy changing of mixing bowls while the
Powerlift quickly lowers or raises as needed
with the flick of a switch.
UninllèrŏSystèmsŏlncċ
DèltaČŏPritishŏColumbia
ĉĉĉġĈăăġĉąąąĎŏwwwċuninllèrċcom
Smooth operator
Te Formax Maxum700 forming system
incorporates servo-powered mold plate and
knockout drives to ensure smooth operation
at rates of up to 120 strokes per minute or
10,000 lbs. (4,536 kg) per hour raw weight.
Te servo-drives provide complete control
ĉĀŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
EOUl PMENT
over the motions of the mold plate to maxi-
mize quality of a wide range of products. It
yields exacting portion control, a high level of
food safety, greater productivity and reduced
maintenance costs. Among other features is a
product hopper that tilts 90 degrees without
disassembling major parts, and at the touch
of a button offers clear access to the conveyor,
feed screws and plungers. Te conveyor as-
sembly pivots with the product hopper, facili-
tating belt removal and thorough washdowns.
ProvisurŏTèchnologièsĎŏMokènaČŏlllċ
ĈĀĉġąĈĊġăĆĀĀČŏwwwċprovisurċcom
Secure connections
Secure connections are provided by the new
MegaPress and MegaPressG systems for in-
stalling schedule 5 to schedule 40 black iron
pipe in sizes ½ in. to 2 in. Te systems make
secure water-tight and air-tight connections in
fewer than seven seconds. Tey use cold-press
connections for pipe installation. Te system
is for hydronic heat, chilled water, compressed
air, fire sprinkler systems, low pressure steam
and vacuum lines. More than 200 fittings
are available for both systems and include el-
bows, couplings, reducers, tees, reducing tees,
threaded adapters and unions.
ViègaĎŏVichitaČŏKanċŏ
ăāćġŏąĂĆġĈąĀĀĎwwwċviègaċcom
Upgrade to synthetic lube oil
An upgraded formulation of its Synthetic PAO
(polyalphaolefin) lubricant oil means better
performance than conventional mineral-based
oils, the vendor says. Improved features include
enhanced oxidation stability (increasing the
service interval rating to 10,000 hours), im-
proved lubricity for increased component life,
extended seal life due to the elimination of seal
shrinkage and improved varnish cleanability
for optimal machine efficiency. Te addition
of purple coloring will assist in leak detection
to help prevent fluid loss. Although suitable
for a variety of applications, Synthetic PAO
Lubricant is most commonly suggested for
use in rotary screw compressors, heavy-duty
service reciprocating compressors, anti-friction
For Food Safety,
Equipment Reliability &
Extended Lubricant Service Life
Summit Industrial Products offers a full line of Food Grade lubricants that
conforms to the requirements of ISO 21469 and ISO 9001:2008 governing
quality and food safety. These lubricants provide superior extreme pressure,
heat transfer and anti-wear properties for equipment reliability. They are
resistant to oxidation, deterioration from steam/water and harsh chemicals to
provide extended lubricant service life. In addition, most Summit food grade
lubricants and greases are Kosher, Halal and CFIA approved.
Depend on Summit Synthec NSF H1 Food Grade Lubricants
ISO 9001:2008
Scan to see Summit’s
food grade products
Summit Industrial Products
P.O. Box 131359 • Tyler, TX 75713
Ph. 800.749.5823 • www.klsummit.com
EQUIPMENT SUPPLIER GUIDE
FOODPROCESSING.COM
COMPANY PHONE WEB
Drives
Altra Industrial Motion 815-369-6227 www.altramotion.com
Applied Industrial Technologies 216-426-4000 www.applied.com
Baldor Electric Co. 479-646-4711 www.baldor.com
Bosch Rexroth 800-739-7684 www.boschrexroth-us.com
Boston Gear 888-999-9860 www.bostongear.com
Cleveland Motion Controls Inc. 800-321-8072 www.cmccontrols.com
Danfoss Drives North America 815-639-8600 www.danfossdrives.com
Electra-Gear 800-877-4327 www.electragear.com
Emerson Industrial Automation 800-626-2120 www.emerson-ept.com
Grove Gear, Div. Regal-Beloit Corp. 262-878-1221 www.grovegear.com
IBT Inc. 888-809-3464 www.ibtinc.com
KB Electronics Inc. 954-346-4900 www.kbelectronics.com
KEB America Inc. 952-224-1400 www.kebamerica.com
Lee Industries Inc. 814-342-0470 www.leeind.com
Leeson Electric Corp. 262-377-8810 www.leeson.com
Motion Industries 800-526-9328 www.motionindustries.com
Nidec Motors/U.S. Motors 888-637-7333 www.nidec-motor.com
Omega Engineering Inc. 888-826-6342 www.omega.com
Omron Electronics LLC 847-843-7900 www.omron247.com
Rockwell Automation 800-227-6143 www.ab.com/drives
Schneider Electric North America 847-397-2600 www.us.schneider-electric.com
SEW-Eurodrive Inc. 864-439-8792 www.seweurodrive.com
Stober Drives Inc. 800-711-3588 www.stober.com
Sumitomo Machinery Corp. of America 800-762-9256 www.smcyclo.com
Toshiba International Corp. 800-231-1412 www.tic.toshiba.com
Doors
Aleco 800-633-3120 www.aleco.com
American Insulated Panel Co. 508-823-7003 www.americaninsulatedpanel.com
Berner Intl. Corp. 724-658-3551 www.berner.com
Chase Doors 800-543-4455 www.chasedoors.com
Dynaco 800-459-1930 www.dynacodoor.us
Eliason Corp. 616-327-7003 www.eliasoncorp.com
Enviro Door Systems 800-558-7068 www.envirodoors.com
Hormann Flexon LLC 800-365-3667 www.hormann-flexon.com
Jamison Door Co. 800-532-3667 www.jamisondoor.com
Kingspan Insulated Products 877-638-3266 www.alumashield.com
Mars Air Systems 800-421-1266 www.marsair.com
Master-Bilt Products 800-647-1284 www.master-bilt.com
Nor-Lake Inc. 800-955-5253 www.norlake.com
Rite-Hite Corp. 414-355-2600 www.ritehite.com
Rytec Corp. 888-467-9832 www.rytecdoors.com
Simplex Isolation Systems 800-854-7951 www.simplexstripdoors.com
TMI International 800-888-9750 www.tmi-pvc.com
Trax Industrial Products Corp. 800-520-8729 www.traxindprod.com
Verilon Products 800-323-1056 www.verilonvinyl.com
Zer-o-Loc Insul Panel/Door 604-607-1101 www.zeroloc.com
Freezers
Air Products and Chemicals Inc. 610-481-4911 www.airproducts.com
American Insulated Panel Co. 508-823-7003 www.americaninsulatedpanel.com
Bassett Mechanical 800-236-2500 www.bassettmechanical.com
Cloudy & Britton, CBI Freezing Equipment 866-762-5414 www.cbife.com
Dunbar Systems Inc. 630-257-2900 www.dunbarsystems.com
Foodesign Machinery & Systems Inc. 503-685-5030 www.foodesign.com
Food Tech LLC 781-261-9701 www.foodtechstructures.com
Frick/York/Johnson Controls www.johnsoncontrols.com
GEA Aerofreeze Inc. 604-278-4118 www.aerofreeze.com
JBT Foodtech 312-861-5100 www.jbtcorporation.com
Kelly Refrigeration and Freezer 866-713 6307 www.kellyfreezer.com
Linde Group 800-262-4273 www.linde.com
Metl-Span 877-585-9969 www.meltspan.com
Mollenberg-Betz Inc. 716-614-7473 www.mollenbergbetz.com
Niagara Blower Co. 800-426-5169 www.niagarablower.com
Odenberg Engineering Inc. 916-371-0700 www.odenberg.com
RMF Freezers Inc. 816-765-4101 www.rmf.com
Spiralsystems 800-998-6111 www.spiralsystems.com
Tetra Pak Hoyer 847-955-6000 www.tetrapakhoyer.com
bearings, hydraulic systems, chain drive sys-
tems and power transmission reservoirs.
Bel-Ray Co.; Farmingdale, N.J.
732-378-4080; www.bel-ray.com
Filling bulk materials
Trough its specialty-engineered, form-fill-
seal (FFS) technology, the new FFS 2500
can fill granulated and microgranulated bulk
materials at a rate faster than any other fill-
ing system on the market. Its MEC electronic
weighing system can be programmed with up
to 99 product specifications, including bag
size and weight. Te system offers precise con-
trol from feed-in to finished product. Te unit
works quickly and accurately, without sacri-
ficing quality and producing a tightly sealed
package every time. Bags can withstand long
storage times and are durable during trans-
port. Te compact design makes it suitable for
tight spaces. A mobile version also is available
for transport between multiple silos.
Haver Filling Systems Inc.; Conyers, Ga.
770-760-1130; www.haverusa.com
GEA Refrigeration North America
Address: 3475 Board Road, York, PA 17406
Phone: 717-767-6411 ext. 338
URL: www.gea.com
Email: [email protected]
Key Executives: John Ansbro, Presi-
dent, GEA Refrigeration North America;
Gary Schrift, Vice President Food &
Beverage, North American Sales Orga-
nization
Products: GEA IQF tunnels (Aerofreeze),
GEA A-Tec spirals (Aerofreeze), GEA
Maxi-Stack (Aerofreeze), GEA I-SRT
&, I-VRT Carton Tunnels (Intec), GEA
screw and piston Compressors, Chill-
ers, Heat Pumps
GEA Refrigeration Technologies de-
signs, engineers, installs and maintains
innovative key components and techno-
logical solutions for customers for whom
refrigeration and freezing is an essential
part in their primary process. Our team
of experts provides innovative industrial
freezing and chilling solutions that sat-
isfy customer requirements
CONTACT: POLLY DI CKSON AT PDI CKSON@PUTMAN. NET TO ADVERTI SE
CLASSI FI EDS
EQUI PMENT
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EQUI PMENT
Terlotherm
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Surface
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Typical applications
include
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$PPLJOHt1BTUFVSJ[BUJPO
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&ROODERUDWLRQIURP6WDUWWR)LQLVK
‡ Overseeing your project through formulation, ingredient
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‡ Skilled staff with formulation, production, food science
& quality control expertise
2XU)DFLOLW\2IIHUV
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‡ Adhesive or shrink-sleeve labelling systems
‡ Bulk bags and totes
651-365-3216
[email protected]
www.pgpint.com
Taking Collaboration to the Next Level
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CONTACT: POLLY DI CKSON AT PDI CKSON@PUTMAN. NET TO ADVERTI SE
[email protected]
[email protected]
NAT’L ACCTS SALES MGR-ENZYMES/INGREDS 130K+
TECHNICAL SALES/SERVICE-FOODS & INGRED’S 100K+
PRODUCT DEVELOPMENT- ALL FOOD CATAGORIES 85K+
PLANT MGRS- DAIRY, BAKERY, FLAVOR/INGRED’S 90K+
PROCUREMENT MGR/BUYER-
INGREDS & PACKAGING-MN&CA 85K+
FOOD TECHNOLOGIST/
APPL-DRY BLEND SAUCES & SEASONINGS 50-60K+
LAB DIR-SEASONING & PROTEIN APPLICATIONS 125K+
R&D SCIENTIST NATURAL & PROCESSED CHEESE TO 85K
TECHNICAL DIRECTOR-ENZYMES,CULTURES,PROTEINS 130K+
PROCESS/QUALITY/TECH SERVICES ENGR-DAIRY TO 85K
PRODUCTION SUPV’s/ MGR’S-SPRAYDRY PROCESS 60-100K
R&D PROJECT LEADER-CREAM CHEESE,
CULTURED DAIRY TO 90K
PLANT PROD/MGR’S –WHEY, MEAT, SEASONINGS TO 90K
KEY ACCOUNT SALES-FOOD PACKAGING EQUIP 100K+
MAINTENANCE SUPERVISORS & TECHNICIANS-FOOD 50-90K+
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EMPLOYMENT
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Advanced Food Systems 34
Allpax Products 58
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All at …
Where’s the only
list of the 100 largest
food & beverage
companies in the
U.S.?
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Larry Bagan, Publisher
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Larry Bagan, Publisher
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cíŏ CHEMICAL PROCESSING, CONTROL, CONTROL DESIGN, PHARMA-
CEUTICAL MANUFACTURING, PLANT SERVICES, WELLNESS FOODSŏarcŏ
THE JOURNALĩČŏĆĆĆŏW. PIERCE ROAD, SUITE 301, ITASCA, IL 60143
(PHONE: 630-467-1300 FAX: 630-467-1179)ċŏ ¦ericcica¦sŏ
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PROCESSING, P.O. BOX 3436, NORTHBROOK, IL 60065-3436ċŏ¦/Xčŏ
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ADVERTISER PAGE
1. Publication Title: FOOD PROCESSING
2. Publication Number: 0015-6523
3. Filing Date: 09/30/12
4. Issue Frequency: Monthly
5. Number of Issues Published Annually: 12
6. Annual Subscription Price: $100.00
7. *VTWSL[L4HPSPUN(KKYLZZVM2UV^U6MÄJLVM7\ISPJH[PVU! 555 West Pierce Road, Itasca IL 60143
Contact Person: Jeremy Clark Telephone: 630-467-1300
8. *VTWSL[L4HPSPUN(KKYLZZVM/LHKX\HY[LYZVY.LULYHS)\ZPULZZ6MÄJLVM7\ISPZOLY! 555 West Pierce Road, Itasca IL 60143
9. Full Name and Complete Mailing Address of Publisher, Editor, and Managing Editor:
Publisher: Larry Bagan, 555 West Pierce Road, Itasca IL 60143
Editor: Dave Fusaro, 555 West Pierce Road, Itasca IL 60143
10. Owner (Do not leave blank. If the publication is owned by a corporation, give the name and address of the corporation immediately
followed by the names and addresses of all stockholders owning or holding 1 percent or more of the total amount of stock. If not owned
by a corporation, give the names and addresses of the individual owners. lf owned by a partnership or other unincorporated frm, give its
name and address as well as those of each individual owner. lf the publication is published by a nonproft organization, give its name and
address.) Putman Media, Inc., 555 West Pierce Road, Itasca, IL 60143, John M. Cappelletti, 555 West Pierce Road, Itasca, IL 60143, Julie
A. Cappelletti - Lange, 555 West Pierce Road, Itasca, IL 60143, Jenny G. Cappelletti, 555 West Pierce Road, Itasca, IL 60143, Nicholas G.
Cappelletti, 555 West Pierce Road, Itasca, IL 60143, Melody L. Cappelletti, 555 West Pierce Road, Itasca, IL 60143
11. Known Bondholders, Mortagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgag-
ees, or Other Securities. None
12. Tax Status (For completion by nonproft organizations authorized to mail at nonproft ratesj (Check onej The purpose, function, and
nonproft status of this organization and the exempt status for federal income tax purposes:
Has Not Changed During Preceding 12 Months Has Changed During Preceding 12 Months
13. Publication Title: FOOD PROCESSING
14. Issue Date for Circulation Data Below: September 2012
15. Extent and Nature of Circulation:
Average No. Copies Each Issue No. Copies of Single Issue
During Preceding 12 Months Published Nearest to Filing Date
a. Total Number of Copies (net press run) ................................................................ 55,075 ..................................................54,870
b. Legitimate Paid and/or Requested Distribution
(By Mail and Outside the Mail)
(1) Outside County Paid /Requested Mail Subscriptions Stated on
PS Form 3541. (Include direct written request from recipient,
telemarketing and Internet requests from recipient, paid
subscriptions including nominal rate subscriptions, employer
requests, advertiser’s proof and exchange copies). ....................................... 45,770 ..................................................46,011
(2) In-County Paid /Requested Mail Subscriptions Stated on
PS Form 3541. (Include direct written request from recipient,
telemarketing and Internet requests from recipient, paid
subscriptions including nominal rate subscriptions, employer
requests, advertiser’s proof and exchange copies).........................................NONE .................................................. NONE
(3) Sales Through Dealers and Carriers, Street Vendors,
Counter Sales, and Other Paid or Requested Distribution
Outside USPS ...................................................................................................... 336 ...................................................... 321
(4) Requested Copies Distributed by Other Mail Classes
through the USPS ..............................................................................................NONE .................................................. NONE
c. Total Paid and/or Requested Circulation
[Sum of 15b. (1), (2), (3), and (4)] ............................................................................. 46,106 ..................................................46,332
d. Non-requested Distribution (By Mail and Outside the Mail)
(1) Outside-County Non-requested Copies Stated on Form 3541
(include Sample copies, Requests Over 3 years old, Requests
induced by a Premium, Bulk Sales and Requests including
Association Requests,Names obtained from Business
Directories, Lists, and other sources .................................................................7,557 .................................................... 7,521
(2) In-County Non-requested Copies Stated on Form 3541
(include Sample copies, Requests Over 3 years old, Requests
induced by a Premium, Bulk Sales and Requests including
Association Requests, Names obtained from Business
Directories, Lists, and other sources ................................................................NONE .................................................. NONE
(3) Non-requested Copies distributed Through the USPS by Other
classes of Mail (e.g. First-Class Mail, Non-requestor Copies
mailed in excess of 10% Limit mailed at Standard Mail or
Package Services Rates)...................................................................................NONE .................................................. NONE
(4) Requested Copies Distributed Outside the Mail (Include Pickup
stands, Trade shows, Showrooms and Other Sources) .................................... 217 ...................................................... 200
e. Total Non-requested Distribution (Sum of 15d (1), (2), and (3)) ..............................7,774 .................................................... 7,721
f. Total Distribution (Sum of 15c and e) .................................................................... 53,880 .................................................54,053
g. Copies Not Distributed ............................................................................................1,195 ..................................................... 817
h. Total (Sum of 15f and g) ......................................................................................... 55,075 ..................................................54,870
i. Percent Paid and/or Requested Circulation
(15c divided by f times 100) ...................................................................................85.57% ................................................ 85.72%
16. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the NOVEMBER 2012 issue of this
publication.
17. Signature and Title of Editor, Publisher, Business Manager, or Owner
JEREMY L. CLARK, VP of Circulation
09/23/12
I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information
on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fnes and imprisonmentj
and/or civil sanctions (including civil penalties).
24 / 7 EMERGENCY SERVICE
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POWER
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444 Carpenter Avenue, Wheeling, IL 60090
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ĉćŏŏđŏŏFOODŏPROCESSlNGŏŏNOVEMPERŏĂĀāĂŏŏŏ FOODPROCESSlNGċCOM
TOOPSŏ SCOOPS
lnŏMèmoryŏoíŏaŏTruèŏFoooiè
D
iane Toops, our beloved
News & Trends Editor
and a 24-year employee
of Food Processing (and our
parent firm, Putman Media), died
Oct. 31 following a brief illness.
Every month, Diane deliv-
ered three key features of Food
Processing magazine. Roll-
out (p20) was certainly her fa-
vorite. Diane loved new food
products – everything from the
development and launch to the
marketing of foods and bever-
ages thrilled her. She sampled
as many as she could. She truly
loved everything about food.
Food Biz Kids was a carry-
over from her work on a previ-
ous magazine at Putman, Food
Business. To my knowledge, no other magazine (or maga-
zine writer) gives seventh- and eighth-graders a podium to
critique new food products that are aimed at them. How
Diane made sense out of some of the kids’ comments, I’ll
never know.
Likewise, few magazines allocate their back page to edi-
torial content, much less a single columnist. It takes a strong
personality to make people read beyond the classified ads.
Diane was just that kind of personality. Her Toops Scoops
column won a number of writing awards over the years as
she took critical issues (and some lighthearted ones) facing
the food industry and stamped them with her insightful
personal commentary.
With the advent of the Internet, Diane took up blogging
on our web site, three times a week delivering what her job
title said: news and trends.
She tirelessly worked the floors of so many food industry
trade shows over the years, never showing the fatigue that
people half her age show after a day full of smiles, handshakes
and note-taking. She was just as tireless in her writing, always
volunteering to do the toughest cover stories, interviewing
more people than most writers have the patience for, writing
more words than we could fit in
the magazine. In that regard, the
Internet may have been made for
her – there was always room for
more on the web. And she always
wanted to tell her readers more,
never less. As her editor in chief,
I read every word she wrote for
the magazine. I will soon find a
replacement for the words; I will
never find a replacement for the
sweet soul behind them.
“With Diane’s passing, the
Food Processing team has lost
a great colleague and dear friend,”
writes our publisher, Larry Bagan.
“Te food and beverage industry
has lost a true superstar, an avid
‘foodie,’ a proponent and a classy
example of all that is good within
our industry. It’s been an honor to work alongside Diane for
the past four and a half years, and to have her represent us
and our industry. Her sincere warmth, understanding and
passion can only be matched by her unique style and love of
life – and of the food and beverage industry. Diane was able
to connect with everyone, from industry professionals old
and young to grade school kids. While Diane kept a watchful
eye on us all, now she has an even better view of all we do.
Diane’s memory and spirit live on.”
From our company’s CEO John Cappelletti: “I will miss
Diane greatly. I can’t remember a meeting we had where she
didn’t have a smile on her face. Putman Media has lost one
of the nicest, most humble and positive people I’ve had the
privilege to work with in my 30 years here. She personified
everything that makes a great editor: a natural curiosity, a
passion for her industry, a dedication to bringing new ideas
and insights to her audience every month.”
Tere’s a reading I hear at a lot of funerals: “In death
our life is changed, not ended.” Diane isn’t gone. She’s just
moved on the next big trend – as usual, a few steps ahead
of the rest of us.
- Dave Fusaro, Editor in Chief
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