FPG 2018 07 01

F O O D & B E V E R AG E • C O N C E P T TO D E L I V E R Y • P R E S E N T TO F U T U R E • F O O D P R O C E S S I N G .
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July18 VOLUME 79, NUMBER 7
COVER STORY
24 PLACE YOUR BET: HEALTHY OR INDULGENT?
Actually, “premium” may be the perfect balance between
better-for-you and exceptional taste.
THE TEAM APPROACH

33 OUR CROSS-FUNCTIONAL LOOK AT...
Champions of Breakfast
We examine the new product, R&D and manufacturing
trends in this revitalized category.
FEATURES
38 R&D TEAMS OF THE YEAR
Litehouse Foods
Our second 2018 winner sends salad dressings and more
from an Idaho restaurant to a refrigerator case near you.
41 INGREDIENTS
The Many Forms of Fruit
Match form with function, pay attention to pH and Brix.
24 47 PLANT OPERATIONS
Safety in Bulk
Powder and bulk transfer systems are key components, but
processors shouldn’t lose sight of the safety issues they pose.
51 EQUIPMENT
Is Smart Conveying in Your Future?
Two-way communication is giving conveyors extended uptime
and an expanded role in production and packaging.
57 TECHNOLOGY
A Digital Approach to Craft Beer
47 51
Attend the Smart Industry conference Sept. 24-26.
DEPARTMENTS
7 Editor’s Plate 20 Rollout 56 Scheduled Downtime
New cereal flavors, lite juice “Servitization” comes to the
10 Power Lunch drinks, clean home baking, food industry.
baked veggie chips, novel meat
12 Food Safety snacks, year-round Peeps; and a 58 New Equipment
look at ice cream flavors.
14 News
Conagra buying Pinnacle. 44 New Ingredients
66 Market View
Is it a trend or a fad? 22
FOODPROCESSING.COM July 2018 FOOD PROCESSING • 5
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E D I T O R ’ S P L AT E
Bravo, Nestle!
The Swiss company is rebuffing efforts by an activist investor.
L
et me tell you how to run your business. Every major food & beverage company now publishes a cor-
I don’t know your business. I’m editor of a food & porate social responsibility report, and I’m as guilty as anyone for
beverage magazine. But I can tell you how to improve yawning at them and finding little space for them in this magazine
your bottom line. or our website. But there are Herculean efforts going on that are
Not convinced? I’ve spent 25 years writing about food & feeding under-nourished people, improving communities and
beverage manufacturing. generally making the world a better place.
Still not convinced? I just bought $3 billion of your stock. And finding ways to feed a world destined soon to hold a
Now you’re listening. population of 8 billion.
Just because I’ve invested $3 billion in your company doesn’t This all reminds me of Nelson Peltz and his Trian Fund Manage-
give me any more credibility, any more right to tell you how to ment trying to pressure PepsiCo into splitting into two companies
run your business, than my 25 years writing about your business. back in 2013. An umbrella phrase for PepsiCo’s responses said it
Less, if you ask me. best: “Better together.” Paul Bulcke, ask Indra Nooyi if you can
(Spoiler alert: At the end of this I really am going to tell you borrow that.
how to run your business.) Now, you want my advice on the most sure-fire way to grow
Actually “invest” is too kind a word. Investors are asked, invited your business? To transcend the gloom that is paralyzing much of
to join the party. Me, I picked up my $3 billion worth of stock Big Food? To beat at their own game those little companies that
quietly, stealthily, not wanting anyone to notice until I had enough are chipping away at your sales?
to force you to do my bidding. And when I was legally required Get closer to the foods and the farms where it originates. Henri
to inform the regulators what I had done. Nestle was a foodie and an entrepreneur – not an accountant. So
That’s the situation Nestle SA finds itself in, now that Daniel was W. K. Kellogg. And John Tyson. Try to think as they did.
Loeb and his Third Point hedge fund have taken a substantial Become a force for good in your communities. Treat your employees
stake in the Swiss company. Loeb repeats his 2017 call for Nestle well. Invest in and nurture even the small growth opportunities.
to abandon nonstrategic or poorly performing businesses and to In general, act like you want to be around for 151 years, not just
split into three divisions: Beverages, Nutrition and Grocery. the next fiscal quarter.
He demands that Nestle spin off businesses (including ice All this stuff is one reason why some companies are choosing
cream, frozen foods and confectionary) that do not fit its strategy to be certified as Public Benefit Corporations. They’re intended
– meaning HIS strategy – and add an outsider to the board with – actually, legally required, according to their statement of incor-
expertise in the food & beverage business – apparently because, poration – to operate in a responsible and sustainable manner,
in its 151-year history, Nestle has not amassed much expertise in balancing shareholders’ financial interests with the benefits they
the food & beverage business. bring to people, the planet and broader society.
“This is a call for urgency – rather than incrementalism,” said I suggest Mr. Loeb incorporate Third Point as a public benefit
Loeb’s letter. It came with a 34-page presentation full of recom- corporation. Maybe build a Habitat for Humanity house in New
mendations and critiques. Nice Powerpoints! York, where Third Point is headquartered. Danny, you’ll love the
Loeb’s efforts symbolize much of what is wrong with Big Food warm, fuzzy feeling.
these days. Big Food – and Nestle is as big as food gets – can get
more interested in the P&L than in the R&D. More concerned
with raising stock prices and dividends for people like Daniel Loeb
than in creating great food, in maintaining jobs and communities
and in being a good corporate citizen. Dave Fusaro, Editor in Chief
But that’s not Nestle – not yet, anyway, and I hope never. E-mail: dfusaro@putman.net
FOODPROCESSING.COM JULY 2018 FOOD PROCESSING • 7

ON THE WEB
By Erin Hallstrom, Director of Digital Strategy
July 2018 • Volume 79, Number 7
In Memory of Julie Cappelletti-Lange,

Vice President 1984-2012
1501 E. Woodfields Road, Ste. 400N
Schaumburg, IL 60173
Phone: (630) 467-1300 • Fax: (630) 467-1179
This month online

www.foodprocessing.com
To change or cancel a subscription,

email putman@stamats.com or call 800-553-8878.
EDITORIAL
See what’s happening on FoodProcessing.com DAVE FUSARO • EDITOR IN CHIEF

dfusaro@putman.net
KEVIN T. HIGGINS • MANAGING EDITOR

khiggins@putman.net
New e-handbook: Consumer Conversations and ERIN HALLSTROM • DIRECTOR OF DIGITAL STRATEGY
‘Good For You’ Ingredients ehallstrom@putman.net
CONTRIBUTING EDITORS JOHN STANTON, PH.D.

Ask the general consumer what the term “clean label”
CLAUDIA O’DONNELL
means to them, and they may stare at you with a quiz-
JILL KALETHA • REPRINTS MARKETING MANAGER
zical look or start talking about GMOs. Now ask a food FOSTER REPRINTS
301 E. Sample Street South Bend, IN 46601-3547
& beverage processor about clean label, and they’ll 866-879-9144 x194
jillk@fosterprinting.com
start talking about all of the changes their R&D teams
and marketing teams are dealing with at the moment. EDITORIAL ADVISORY BOARD
DALE ARNOLD Retired VP & Director of Engineering
Clean label, and terms that signify ingredients or foods Johnsonville Sausage
that are “good for you,” are creating quite a few conun- MOHAMED Z. BADAOUI NAJJAR, PH.D.
Cola Non-Sugar Global Innovation
drums for food & beverage manufacturers. Lead PepsiCo Global R&D
LESLIE HERZOG VP-Operations & Research Services
In this e-handbook, we’ll take a closer look at how manufacturers can better The Understanding & Insight Group
communicate with consumers about ingredients and what exactly “clean label” JASON JACOBS VP of QA and Technical Services
Beech-Nut
really means. Download your copy today from: LESLIE KRASNY Partner, Keller & Heckman LLP
hubs.ly/H0cNV5d0 JANICE MONAHAN Dir. of Corp. Communications
Pinnacle Foods
MICHAEL MULLEN VP-Corporate & Govt. Affairs
A picture is worth a thousand words Kraft Heinz Co.
ADAM PAWLICK Sr. Dir-RDI, Emerging Techs. & Innovation
Are you on Instagram? If not, you should be. With far fewer political posts, but TreeHouse Foods
myriad more pretty pictures, Instagram is a fun way to keep up with people and ED RODDEN Chief Information Officer
SugarCreek
products. And now, it’s a new way to keep up with Food Processing, too. Come DARYL THOMAS Vice President-Marketing
find us and follow us today. Herr Foods Inc.
JOEL WARADY Chief Sales & Marketing Officer
instagram.com/foodprocessingmag/ Enjoy Life Foods
ELAINE WEDRAL, PH.D. Retired President
Nestle R&D Center
PUBLISHING
Here’s July’s cartoon:
JIM MADDOX • PUBLISHER
It’s Funny time! jmaddox@putman.net
Food Funnies is our way of letting you
DESIGN & PRODUCTION
take a break from all the serious stuff you
STEVE HERNER • VP OF CREATIVE & PRODUCTION
deal with at work — by voting on the cap- sherner@putman.net
tions for our monthly cartoon. Simply go ASHLEY M. DOLES • ASSOCIATE ART DIRECTOR
adoles@putman.net
to our website to see the captions there ANETTA GAUTHIER • SENIOR PRODUCTION MANAGER
and vote as many times as you’d like for agauthier@putman.net
your favorite. EXECUTIVE STAFF

We’re always on the lookout for new JOHN CAPPELLETTI • PRESIDENT AND CEO
KEITH LARSON • VICE PRESIDENT OF CONTENT
ideas for our monthly cartoons. If your cre-
PATRICIA DONATIU • CIRCULATION MANAGER
ative genius strikes and you have an idea
for an upcoming Food Funny, please email
me (ehallstrom@putman.net) to submit
your idea.
8 • FOOD PROCESSING July 2018 FOODPROCESSING.COM

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POWER LUNCH
By Richard Fama and Brenden Coller of Cozen O’Connor
Are Your Products ‘Made in the USA’?

California considers loosening its policy that no foreign content is allowed.
F
ood & beverage manufacturers face many hurdles selling Critically, both the California law and the FTC standard
products in California. From Proposition 65 litigation require manufacturers to perform a “traceback analysis” to de-
(“This product contains chemicals known ... to cause termine the true origin of each ingredient. An ingredient is not
cancer and birth defects or other reproductive harm”) to “all considered to be of domestic origin merely because the supplier
natural” and “slack fill” consumer class action lawsuits, Cali- of the ingredient is located within the U.S.
fornia is a legal battlefield. Fortunately, recent developments in California’s amended statute leaves unanswered what con-
California law have alleviated some of the burden on manufac- stitutes “final wholesale value.” Manufacturers, however, may
turers who make “Made in the USA” representations on their be able to rely on guidance associated with California’s “Made
products’ labels and in their marketing. in California” program, which uses similar “wholesale value”
California is the only state to specifically regulate Made in the language. Guidance defines it as “direct material cost, direct labor
USA claims. Food & beverage manufacturers selling products cost and overhead (indirect material and indirect labor costs).”
there must comply with its law or risk becoming embroiled in Substantiation of Made in the USA and other labeling and
potentially costly litigation, which often arises in the form of con- advertising claims is essential, but the investment in continuing
sumer class action lawsuits seeking millions of dollars in damages. compliance programs pales in comparison to the costs associ-
Prior to 2016, California’s Made in the USA labeling law ated with defending against consumer class action lawsuits and
prohibited manufacturers from representing their products as regulatory enforcement actions.
such if “the merchandise or any article, unit or part thereof has It is not too late to perform an analysis to ensure compliance
been entirely or substantially made, manufactured or produced with applicable regulations. Include at least the following:
outside the United States.” California courts strictly interpreted • Ensure records exist fully documenting each ingredient
this provision as prohibiting any amount of foreign content. that is included in the final product and the country of origin
This put California law at odds with the Federal Trade of each ingredient.
Commission (FTC) standard, which allows manufacturers to • Obtain confirmation from raw ingredient suppliers regard-
make unqualified Made in the USA claims if their products ing the ultimate origin of their ingredients.
are “all or virtually all” made in the U.S. – meaning that all • Retain the services of a certified public accountant to ensure
significant parts and processing that go into the products are of that all manufacturing, labor and overhead costs are accounted for.
domestic origin. Manufacturers selling products in California • Retain the services of an attorney with experience in Made
must comply with both California law and the FTC standard. in the USA labeling claims to determine compliance with Cali-
Fortunately, California acknowledged that its strict “all or fornia’s 5 and 10 percent thresholds for foreign content and the
nothing” policy was no longer possible in today’s global economy FTC standard.
and amended its law to allow for certain amounts of foreign Consumer and competitor challenges to Made in the USA
content. Under the new law, which went into effect on Jan. 1, labeling practices will continue to burden manufacturers.
2016, a product may be labeled as Made in the USA provided Those in the food & beverage industry should be mindful of
that not more than 5 percent of the “final wholesale value of implementing best practices for ensuring compliance with
the manufactured product” is derived from foreign ingredients. all applicable labeling and advertising laws. And while strict
The permissible amount of foreign ingredients increases to 10 compliance with the law does not guarantee immunity from
percent if the manufacturer can show that the foreign content frivolous consumer-driven lawsuits, it will undoubtedly militate
cannot be produced or obtained in the U.S., irrespective of cost. against the risk of litigation.
Richard Fama is a shareholder of Cozen O’Connor and is vice chair of the firm’s general litigation practice. Brenden Coller is a member of the firm’s
commercial litigation department. James Castle, an associate of Cozen O’Connor, also contributed to this article.

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FOOD SAFETY
By Dave Fusaro, Editor in Chief
OMB Proposes a Single Agency

Government reform outline calls for 32 agency consolidations, including
combining USDA and part of FDA into ‘Federal Food Safety Agency.’
T
he White House’s Office of Management and Budget responsibilities for regulating food and the substances that may
on June 25 unveiled a master government reform and become part of food. FSIS is responsible for the safety of meat,
reorganization plan that includes combining USDA and poultry, processed egg products, and catfish, while FDA is re-
part of FDA into a single food agency. sponsible for all other foods, including seafood and shelled eggs.
“Having to work through multiple federal agencies to conduct “There are many examples of how illogical our fragmented and
business or solve simple problems is not an efficient or effective sometimes duplicative food safety system can be. For example:
use of taxpayer resources,” OMB said in a separate memo ac- while FSIS has regulatory responsibility for the safety of liquid
companying the document. “For example, a poultry company eggs, FDA has regulatory responsibility for the safety of eggs
in Georgia has to fill out separate paperwork because chickens while they are inside of their shells; FDA regulates cheese pizza,
and eggs are regulated by different federal agencies. And because but if there is pepperoni on top, it falls under the jurisdiction of
of the toppings, a frozen cheese pizza and a pepperoni pizza are FSIS; FDA regulates closed-faced meat sandwiches, while FSIS
regulated by different agencies. There needs to be a better way.” regulates open-faced meat sandwiches.
32 better ways are spotlighted in “Delivering Government “To address this fragmented and illogical division of Federal
Solutions in the 21st Century: Reform Plan and Reorganization oversight, FSIS and the food safety functions of the FDA would
Recommendations.” The 132-page document apparently is the be consolidated into a single agency within USDA called the
agency’s response to Executive Order 13781, titled “Compre- Federal Food Safety Agency.
hensive Plan for Reorganizing the Executive Branch,” which “GAO and other experts have recommended merging Federal
“highlights the need to evaluate the organizational constructs food safety functions as a potential solution to this fragmentation.
that support today’s mission delivery objectives.” The National Research Council and the Institute of Medicine
If the numerical order of the subjects is an indication of (now known as the Health and Medicine Division of the Na-
priority, top billing goes to “Merge the Departments of Educa- tional Academies of Sciences, Engineering, and Medicine) have
tion and Labor into a single Cabinet agency, the Department recommended that the core Federal food safety responsibilities
of Education and the Workforce.” should reside in a single entity or agency, with a unified admin-
No. 4 on the list was “Reorganize the USDA’s Food Safety and istrative structure, clear mandate, a dedicated budget, and full
Inspection Service and the food safety functions of HHS’s Food responsibility for the oversight of the entire U.S. food supply.”
and Drug Administration (FDA) into a single agency within Back to the introduction of the document, OMB notes,
USDA that would cover virtually all the foods Americans eat.” “While some of the recommendations identified in this vol-
Also of note was Item 2: “Move the non-commodity nutri- ume can be achieved via executive administrative action, more
tion assistance programs currently in the U.S. Department significant changes will require legislative action as well. By
of Agriculture’s (USDA) Food and Nutrition Service into the sharing key findings, the Administration offers this report as
Department of Health and Human Services – which will be a cornerstone to build productive, bipartisan dialogue around
renamed the Department of Health and Public Welfare.” realigning the Federal Government mission delivery model to
As background and justification for the single food agency, make sense in the 21st Century.”
OMB writes, “For more than forty years, the Government Ac- And, “some of the proposals are ready for agency implementa-
countability Office (GAO) has reported that the fragmented tion, others establish a vision for the Executive Branch that will
Federal oversight of food safety ‘has caused inconsistent over- require further exploration and partnership with the Congress.”
sight, ineffective coordination, and inefficient use of resources,’ The entire document is available at www.whitehouse.gov/
and food safety has been on GAO’s list of high-risk areas since wp-content/uploads/2018/06/Government-Reform-and-Reorg-
2007. FSIS and FDA are the two primary agencies with major Plan.pdf.

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NEWS
IN THIS SECTION
■■ Hain Celstial is looking for a CEO
■■ GMA gets a new CEO and a new chairman
ACQ U I S I T I O N S
Conagra Finally Gets Pinnacle Foods

$10.9 billion deal shows both firms’ faith in center-of-store, legacy brands.
T
he rumors were true and this time a deal was struck. the news release said. Conagra CEO Sean Connolly added,
Conagra Brands ended a two-year courtship of Pinnacle “After three years of transformative work to create a pure-play,
Foods in June by offering to buy the smaller company branded food company, we are well-positioned to accelerate the
for $10.9 billion in cash and stock plus assumption of debt. next wave of change.”
Combining Conagra’s sales at $8 billion and Pinnacle’s at Conagra, our 2013 Processor of the Year, as recently as its fiscal
$3 billion would put Conagra back in the top 12 of the Food 2014 was a nearly $18 billion company. That was the year after it
Processing Top 100©, a spot it hasn’t held since its fiscal 2015. acquired the private label businesses of Ralcorp in a $6.8 billion
Conagra’s news release talked of “the combination of two transaction that was widely criticized as too-high a pricetag.
growing portfolios of iconic brands,” but that also could be It did turn out disastrously for Conagra, which sold the same
interpreted to mean age-old brands in mature categories. Pin- business three years later to TreeHouse Foods for $2.7 billion.
nacle’s brands include Armour, Duncan Hines, Hungry-Man, Sean Connolly took over as CEO in 2015 and began reshap-
Log Cabin, Vlasic and Wish-Bone. But the company recently ing the company.
acquired up-and-coming brands Earth Balance, EVOL, Erin’s, Pinnacle Foods, our current (December 2017) Processor of
Gardein, Glutino and gluten-free Udi’s, and the mature Birds the Year, was created in 2001 with venture capitalists buying up
Eye brand has shown new vitality. discarded and bankrupt businesses: Vlasic pickles, Hungry-Man
Conagra has a portfolio of older No. 2 and 3 brands, such as frozen dinners and Open Pit barbecue sauce. While carrying
Hunt’s ketchup, Wesson oil, Chef Boyardee sauces, Banquet and significant debt, it’s grown steadily and remained profitable.
Marie Callender’s frozen dinners and Peter Pan peanut butter. Also in June, Conagra announced its fiscal 2018 results (its
But it also owns the Healthy Choice brand and recently bought fiscal year ended May 27). Sales were $7.9 billion, up 1.4 percent,
Angie’s Boomchickapop popcorn and PF Chang’s and Bertolli and net income was $812 million, up 25 percent – but adjusted
frozen ethnic dinners. gross profit decreased 0.5 percent.
“The transaction will enhance Conagra Brands’ multi-year Pinnacle shareholders will get a combination of cash and
transformation plan and expand its presence and capabilities in stock and will end up owning about 16 percent of the com-
its most strategic categories, including frozen foods and snacks,” bined company.
R E G U L AT O R Y
FDA Issues List of Acceptable Dietary Fibers
A
handful of ingredient suppliers in June celebrated the occurring dietary fibers – such as those found in fruits, vegetables
approval of their ingredients as dietary fibers recognized and whole grains – and added isolated or synthetic fibers that
by the FDA. “The eight new fibers are: mixed plant FDA has determined have a physiological effect that is beneficial
cell wall fibers (a broad category that includes fibers like sugar to human health, could be declared dietary fibers. That resulted in
cane fiber and apple fiber, among many others); arabinoxylan; a number of ingredient suppliers filing petitions and supporting
alginate; inulin and inulin-type fructans; high amylose starch evidence for their ingredients to be recognized as dietary fibers.
(resistant starch 2); galactooligosaccharide; polydextrose; and “Our work is not done,” aid FDA Commissioner Scott Got-
resistant maltodextrin/dextrin,” the FDA announcement said. tlieb. “We have received additional petitions asking for additional
All of these decisions result from FDA’s 2016 announcement fibers to be recognized in a similar fashion to the eight dietary
that it would review the many ingredients that claimed to be fibers we are identifying today. We are actively evaluating these
dietary fiber. FDA initially ruled that only certain naturally additional requests.”

Discover the
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From health and wellness to plant-based
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NEWS
M A N AG E M E N T
Hain Celestial Seeks CEO To Replace Founder
H
ain Celestial Group Inc. on June 25 announced “a transition him into the role of non-executive chairman. The
chief executive officer succession plan,” aiming to re- news comes as rumors persist about a potential sale or breakup
place founder Irwin Simon as president/CEO and of the diverse company.
Hain Celestial, which was pieced
together by Simon, has been underper-
forming of late and is now 10 percent
controlled by an investment firm. It’s also
in the process of selling its Hain Pure
Protein poultry operations, which should
be complete by year-end.
Accounting problems forced it to not
report financial figures from mid-2016
to mid-2017, resulting in a temporary
de-listing by Nasdaq. But the company
has been rebuilding its finances and orga-
nization since, having named a new CFO
in the midst of the de-listing and a CEO
for North America (only), Gary Tickle.
Shares of Hain Celestial hit a five-year
low May 8 after the company cut its full-
year forecast. The company went public at
$1.50 a share in January 1994, hit $67.98
in July 2015, but has been trading below
$30 since April.
At the three-quarters mark (March
Brenntag Water Additives offers products and
31) of its fiscal year, overall sales were up
solutions tailored to each customer’s individual 5.6 percent to $1.8 billion. A persistent 1
needs. Successful biological treatment of food percent decrease in U.S. sales was more
plant wastewater will save time and money.
than offset by a 10 percent rise in foreign
Proper Biological Treatment will: sales. Adjusted operating income fell to
■ Stabilize high BOD and COD loading
$90 million from $109 million in the
■ Correct nutrient imbalance year-earlier period.
■ Reduce or eliminate discharge surcharges
■ Reduce sludge production
Engaged Capital, which holds a 9.9
■ Reduce discharge phosphate percent stake, last October placed its
■ Ease the biological operation
founder, Glenn Welling, on the Hain
■ Maintain discharge compliance
Celestial board and reportedly has been
Brenntag’s technicians and sales experts pressuring the company to sell off business
utilize our global network to devise
innovative solutions and offer the highest- or be acquired.
quality products on the market. Yes, we “The board of directors is committed to
have GRAS-approved products available. conducting a thorough and comprehensive
search to identify the best person to serve
as the company’s next president and chief
executive officer,” said Andrew Heyer, lead
Contact us today! director. “In addition, the working group
Phone: (800) 890-0355
wateradditives@brenntag.com
previously established by our board of
directors to consider strategic alternatives
www.BrenntagWater.com for the company continues to aggressively
evaluate its portfolio of businesses, brands
and operating strategy to further enhance
shareholder value.”

5668_BNA_WaterAdditives_4.5625x7.5inch_En.indd 1 08.05.18 15:15
NEWS
A S S O C I AT I O N S
GMA Gets a new CEO and a Chairman
G
eoff Freeman will become president/CEO of the Grocery retire after nearly 10 years leading the food, beverage and con-
Manufacturers Assn. on Aug. 1. He replaces Pamela sumer products association.
Bailey, who in February announced her intention to Freeman is president/CEO of the American Gaming Assn.
(AGA), the trade association for the U.S.
casino gaming industry. Bailey will stay
on over the next two months to ease
the transition.
Coincidentally, Vivek Sankaran, presi-
dent/COO of PepsiCo’s Frito-Lay N.A.,
has been elected chairman of GMA’s
board of directors, succeeding Chris Po-
licinski, who was to leave the GMA board
upon his retirement as president and CEO
of Land O’Lakes Inc. at the end of June.
Back to Freeman: “Geoff has a proven
track record of building unity, creating
successful engagement on complex issues
and taking a proactive approach to advo-
cacy that drives growth and expansion,”
said William Cyr, CEO of Freshpet Inc.,
Praxair Technology who was head of the GMA search com-
ChillStream™ Liquid Food Injection Cooling mittee and also was just appointed GMA
treasurer and chair of the board’s finance
Efficient, Uniform Chilling: & audit committee. “We look forward to
The ChillStream in-line cryogenic chilling system cools liquid products to
™ benefiting from Geoff’s extensive experi-
specific target temperatures quickly for packaging. This helps maintain product
ence in leading transformative change
quality, reduce production bottlenecks and boost productivity of packaging lines.
across industries as diverse as health care
insurance, travel and tourism, and casino
• Easy installation • Maintains product particulate identity
gaming.”
• High flow rates, small footprint • Meets food safety standards for
While there was no mention of turmoil
• Rapid uniform chilling temperature control at the grocers’ association in Freeman’s
• Removes heat up to 130 BTU/lb. • Easy to clean, operate and maintain news release, GMA did acknowledged
• Minimal capital investment
that in the board appointments. “San-
karan and Cyr take their new positions
as GMA is in the midst of a reinvention
See how this innovative technology works to rapidly cool cooked to meet the needs of consumers, and as
sauces, soups, marinades, custards, fruit fillings, purées, gravy member companies refocus priorities at a
and other liquid foods at www.praxairfood.com/chill time of significant change and disruption
throughout the CPG industry.
Some of those “companies refocus[ing]
Contact us online or at 1-800-PRAXAIR to learn how the priorities” resulted in 10 of the largest
ChillStream™ system may improve your production process. GMA members leaving the association
last year: Campbell, Nestle USA, Dean
Foods, Mars, Tyson Foods, Unilever, Her-
shey Co., Cargill, Kraft Heinz Co. and
DowDuPont. Most were circumspect on
© Copyright 2017, Praxair Technology, Inc. All Rights Reserved. Praxair, the Flowing Airstream design, Making our planet more productive
why they left, but Campbell CEO De-
and ColdFront are trademarks or registered trademarks of Praxair Technology, Inc. in the United States and/or other countries. nise Morrison made it clear that much of
P-10416-28
GMA’s political lobbying ran counter to
Campbell’s pro-consumer efforts.
18 • FOOD PROCESSING JULY 2018 FOODPROCESSING.COM

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ROLLOUT 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.
EXPLORING FLAVOR berry-flavored cereal with marsh- Also under the Honey Bunches of SEASONED innovative flavors, better-for-you 15g of protein and come in three
IN CEREAL BOWLS mallows) and Birthday Cake Remix Oats label come three flavors of gra-
nola: French Vanilla, Maple Pecan and
MEAT SNACKS ingredients and gourmet cuts of varieties: Cayenne Beef with un-
(birthday cake flavored-cereal with extra-lean, USDA-inspected cured bacon, Herb Citrus Turkey and
Post Consumer Brands gets creative chocolate-flavored marshmallows). Toffee Almond. The zip-sealed bags Country Archer Jerky grass-fed beef, tender antibi- Sweet Barbeque Pork with uncured
with breakfast ce- Post is also growing a number provide freshness and versatility as a Co. is a leader in craft- otic-free turkey and pork. bacon. The company also has two
real by rolling out of its other brands with flavor cereal, snack or yogurt topping. ing gourmet jerky, The company’s newest new jerky flavors: Hatch Chili Beef
a new concept that innovations. There’s new Peanut Post Shredded Wheat also meat sticks and meat concept is collagen meat and Rosemary Turkey.
brings ice cream Butter & Cocoa Pebbles cereal expands with three frosted wheat bars made with pre- bars. The col- For the past 40 years, Coun-
flavors to the and Honey Bunches of Oats Ba- biscuit flavors: Original Frosted mium and clean ingredi- lagen delivers a try Archer has remained true to
morning daypart. nana Bunches with Almonds. The Shredded Wheat, Strawberry Frost- ents. Made for outdoor complex amino its original hand-crafted recipes
Malt-O-Meal and latter has real ed Shredded Wheat and Frosted adventurers, busy par- acid profile by hand-slicing, marinating and
Cold Stone Cream- banana puree Chocolate Strawberry. Along with ents, athletes and all of designed for a packaging its meat snacks at its San
ery come together infused in the the new cereals came a sponsorship the everyday doers who satisfying pre- Bernardino, Calif., smokehouse. All
to offer Strawberry granola and with Major League Soccer, which want more from their or post-work- of the company’s meat snacks are
Blonde (honey gra- banana-fla- includes marketing at soccer stadi- snacks, Country Archer out snack. The free of nitrites, monosodium, gluten,
ham and straw- vored flakes. ums nationwide. pushes the envelope with bars contain antibiotics and added hormones.
LIGHT JUICE DRINKS and vitamin D, which are both made “Today’s BAKED VEGGIE CHIPS Salt Sweet Potato and Barbecue
with pasteurized orange juice and consumers Sweet Potato. The chips are made
Simply Beverages expands its line contain 50 calories per 8-oz. serv- want a variety Bare Snacks is rolling out a line of using Bare’s proprietary baking
of refrigerated not-from-concen- ing. The new light lemonade and of beverage vegetable chips based on beets, technology to deliver exceptional
trate fruit-based beverages with lemonade with raspberry contains options that carrots or sweet potatoes. These crunch and flavor without adding
Simply Light, a line of clean-label only 25 calories per serving. The help them crunchy chips are the first line oil. All the veggie chips are gluten
drinks containing less sugar and Simply Light launch is supported maintain a of baked, never fried, no oil veg- free and, other than the ranch vari-
fewer calories than its original line. with a marketing campaign that well-rounded, gie chips on the U.S. market, the ety, are vegan.
In keeping with the brand promise, includes national broadcast and healthy life- company claims, and are made with Single-serve 40g bags contain
“The best things in life are made digital platforms, as well as in-store style without simply sliced real vegetables, offer- 140-150 calories, no more than 1g of
simply,” Simply Light Orange Juice and e-commerce. sacrificing ing a great way to squeeze in more fat, 2-4g of protein and 5-7g of in-
beverages and Simply Light Lemon- All four varieties are packaged taste,” says whole-food veggies every day. herent fiber. The snacks also contain include
ades are made from simple, non- in a multi-serve 52-oz. carafe. The Kelly Marx, brand director. “Simply The new savory snack lineup 10g of sugar with no added sugars. veggie chips
GMO ingredients. pulp-free orange and regular lemon- Light allows everyone to enjoy the comes in six crave-worthy flavors: This marks Bare Snacks’ entrance alongside its popular Apple Chips,
The new line includes pulp-free ade are also in single-serve 11.5- delicious Simply taste, with the ben- Sea Salt Beet, Salt & Vinegar Beet, into the savory category, expand- Banana Chips, Coconut Chips and
orange and orange with calcium oz. bottles. efit of less sugar and fewer calories.” Sea Salt Carrot, Ranch Carrot, Sea ing its snacking portfolio reach to Chia Coconut Bites.
SIMPLE, ORGANIC Ruth Wakefield, who ran the suc- nify allergen-free treats. The morsels MAKING PEEPS A ies such as sour watermelon (green The company is also bringing back
HOME BAKING cessful Toll House Inn more than 75 come in semi-sweet and 67 percent YEAR-ROUND TREAT chicks with a blush pink center) and candy cane chicks. These pepper-
years ago and is credited for invent- dark chocolate varieties, with a birthday cake (vanilla cake-flavored mint marshmallows are described as
New Simply Deli- ing the chocolate chip cookie. 9-oz. package having a suggested Just Born Quality Confections white chicks sprinkled with rainbow the ultimate hot cocoa topper. And,
cious by Nestle Toll Simply Delicious Morsels are retail price of $4.99. continues to get creative confetti). there will be an array of new prod-
House products are made with only three ingredients: The morsels join Simply Delicious with its Peeps brand For the winter holidays ucts for Easter 2019, including Peep
made with high- cocoa butter, cane sugar and real Cookie Dough, which entered the of marshmallow treats. are Peeps Giant Marsh- chicks in cotton candy, orange sher-
quality ingredients chocolate. The organic morsels market in the last quarter of 2017. Original Peeps are mallow Gingerbread Men. bet and pancakes with syrup flavors.
selected are free from the eight major food This bake-at-home refrigerated shaped like Reminiscent of the cookie All Peeps are gluten-free, with
for an ex- allergens, as well as void of preser- cookie dough is all about simple, chicks and sold in both flavor and shape, most being fat-free, too. The new
ceptional vatives, artificial flavors and colors. wholesome ingredients such as around the Easter the gingerbread orange sherbet variety is an ex-
taste – Shoppers should be able to easily real butter, cage-free eggs and real holiday. To make comes in a one-count ception, as these orange-flavored
keeping identify the product in the baking chocolate. The 20-piece packs come Peeps a year- stocking stuffer-sized chicks are dipped in a white fudge
with the aisle, as the package sports a teal in chocolate chip, peanut butter round treat, they package as well as in a coating to better simulate a scoop
spirit of ribbon, a color widely used to sig- chocolate chip and sugar varieties. now come in variet- three-count share size. of frozen sherbet treat.
20 • FOOD PROCESSING July 2018 FOODPROCESSING.COM FOODPROCESSING.COM July 2018 FOOD PROCESSING • 21
ROLLOUT FOCUS
… ICE CREAM
POMEGRANATE SWEET POTATO? TOP FLAVOR TRENDS
W
hile vanilla continues to reign supreme as America’s
“Fruit was the
favorite ice cream flavor, chocolate flavors dominate
the next four top-selling ice cream flavors, according name of the
1. Vanilla game in this
to a survey of U.S. ice cream makers and retailers conducted
by the International Dairy Foods Assn. (IDFA). The top-five 2. Chocolate year’s innovative
flavors – vanilla, chocolate, cookies ’n’ cream, mint chocolate ice cream flavor
chip and chocolate chip cookie dough – may be classics, but 3. Cookies N’ Cream competition.
that does not mean they have not evolved over time. 4. Mint Chocolate Chip Contestants
Today’s innovative ice cream makers are giving many of showed off their
these traditional flavors creative spins to differentiate in the 5. Chocolate Chip expert ability
freezer. This includes offering them in high-protein/low-sugar Cookie Dough to pair fresh,
formulations or blended with other favorites. tropical fruits
Ben & Jerry’s, for example, the brand that created the first 6. Buttered Pecan with almost
cookie dough ice cream back in 1984, now offers three new
7. Cookie Dough anything,
dough-riginal flavors. Off The Dough Block! is chocolate chip
and chocolate ice cream with chocolate chip cookie dough and including spices,
8. Strawberry vegetables
chocolate chip cookies. P.B. Dough-ble Chocolate is dark and
milk chocolate ice creams with peanut butter cookie dough 9. Moose Tracks and decadent
and swirls of peanut butter cookie butter. Cinn-Dough-rella! is deserts.”
cinnamon and caramel ice cream with cinnamon bun dough, 10. Neapolitan
shortbread cookies and oatmeal cinnamon cookie swirls. – Cary Frye, senior
Source: 2017 International
At IDFA’s annual Ice Cream Technology conference held Dairy Foods Association Ice vice president of
in April, several fun and fruity flavors of ice cream captured
Cream Survey, a national
survey of ice cream makers
regulatory affairs,
the attention of judges at the event’s annual flavor competition. and retailers. Conducted by International Dairy
Research America Inc.
Winning flavor innovations included Brazilian guava cheesecake, Foods Assn.
spicy mango raspberry and pomegranate sweet potato.
THE ICE CREAMS A TRIPLE TREAT TWO IS BETTER

OF SUPERHEROES THAN ONE
Turkey Hill Dairy takes Neapolitan
Nestle Ice Cream to new levels with five varieties of Why choose just one ice cream
now offer three Trio’politan. Chocolate Raspberry favorite when you
superhero-branded Bliss is vanilla, chocolate and can have two?
ice creams under raspberry ice That’s the thinking
both the Dreyer’s creams with behind Unilever’s
and Edy’s brands. chocolate Breyers 2in1. Oreo
Batman’s Dark chips. Chips Ahoy! is
Knight Brownie Bite American vanilla ice cream
(chocolate ice cream Dream is with Oreo cookies swirled with
with bat-shaped chocolatey pieces, blueberry caramel ice cream and Chips Ahoy!
brownie chunks and fudge swirl), ice cream, vanilla with strawberry cookies. Reese’s Reese’s Pieces is
Superman’s Krypton Cookie Dough swirl, and strawberry with chocolate peanut butter ice cream with peanut
(ice cream with red and gold cookie chips. Coco Loco is caramel ice butter cups swirled with chocolate
dough pieces and blue sprinkles) cream, coconut with toasted ice cream and Reese’s Pieces.
and Wonder Woman’s Golden Lasso coconut swirl and chocolate ice Rounding out the line are Snickers
(vanilla and caramel swirled ice cream cream. There is also Mint Cookie M&M’s and Heath Waffle Cone
with star-shaped caramel chips and (vanilla ice cream with chocolate (toffee pieces and fudge-covered
graham cracker variegate). cookie swirl) and Triple Chocolate. waffle cone pieces).

Three key
ingredients
to product
lifecycle
management.
1 create.
From introducing a new formula-based
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pace with competitors, you can quickly
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When you manufacture a
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regulations that may differ from from idea to label. And wherever
region to region and country to country.
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C o v er S t or y
Premium food
evolves as a
combination of
better-for-you
aspects with
better taste.
By Pan Demetrakakes,
Contributing Editor

C o v er S tor y
C
an food have it all? and other consumer goods into five pricing tiers. Among branded
It used to be that if food tasted good, it wasn’t good products, the top tier, with 17 percent market share, showed 6.3
for you. And vice versa. “Better-for-you” and “indulgent” percent growth, by far the most of any segment. Among private
supposedly were diametrically opposed terms; you endured the label products, the top tier may have had just a 7 percent share
former and rewarded yourself with the latter. – unsurprising, since lower price is a primary appeal of private
But food has evolved to where many products combine those label – but it showed growth of 10.6 percent.
two concepts, or at least aspects of them. This marriage often In its 2018 State of the Industry report, IRI (www.iriworld-
comes under the banner of “premium.” Products considered wide.com) reveals that with snacks, the categories of “true
top-tier – and usually commanding top prices – offer consumers indulgence” and “treat” showed positive sales growth, at 1.9
both an enjoyable eating experience and at least the perception percent and 1.8 percent respectively. “Wellness” snacks, on the
of better nutrition. other hand, fell by 0.4 percent. Interestingly, the largest sales
“Personally, I think a product can be premium, indulgent growth, at 2.5 percent, was for “permissible” snacks – defined
and better-for-you all at once,” says Phil Kafarakis, president of as “products consumers feel are more permissible because they
the Specialty Food Assn. (www.specialtyfood.com). have less of [detrimental nutrients] or added benefits to their
As always, defining terms is half the battle. The problem is indulgent favorites,” according to IRI’s Sally Lyons Wyatt,
that there is no hard-and-fast, universally accepted definition executive vice president and practice leader.
of what “better-for-you,” “indulgent” and “premium” mean. This idea of giving indulgent products a better-for-you tweak,
To Bill Bishop, head of retail consultancy Brick Meets Click either by reducing negative nutrients or adding positive ones,
(www.brickmeetsclick.com), the definition of premium food is isn’t exactly new. But industry observers say it’s being now
simple: It costs more. “‘Premium’ is a statement about price,” he practiced to an unprecedented degree – and is redefining the
says. “Generally speaking, premium-price products are being major food categories.
asked to carry a higher margin because they’re not selling as The line between better-for-you and indulgent used to be clear.
fast as popular items.” For some consumers, it still is, says Carol Culhane, president of
Dave Donnan, a senior partner in the consumer and retail International Food Focus Ltd. (www.foodfocus.on.ca).
practice of A.T. Kearney (www.atkearney.com), has a more nu- “There has been a class of [better-for-you foods] that don’t
anced take. “There are no definitive definitions of these three have a positive taste profile,” Culhane says. “[But] there is a group
terms, so different people will interpret them in varying ways,” of consumers where that is fine with them. They are suspicious
he says. “For me, premium is around higher-quality ingredients, of food that does have a positive taste profile. They think, if it
better packaging and a level of high-quality positioning.” tastes really good, it must not be good for me. There’s too much
“Indulgent” is a little easier to agree on, perhaps because of fat in it, there’s too much sugar in it, etc. They are attracted to
the meaning of the word itself. Its Latin root means “to grant as foods that mainstream people would find hard to consume on
a favor,” and an indulgent food is a favor that you grant yourself a regular basis.”
(or whomever you’re feeding). As Donnan puts it: “Indulgent But those consumers have always been in the minority, and
is emotional with attributes of high flavor and mouthfeel, not now that minority is smaller than ever.
necessarily nutritious but with better taste “Marketers and retailers are realiz-
and emotional attributes.” ing – and this isn’t new, but it’s kind of
As for “better-for-you,” the meaning of surfaced as important – that just because
the words may be plain, but their applica- it’s good for you doesn’t mean that people
tion has many forms: lower in calories, fat, are willing to buy it, unless it also tastes
sodium, etc.; minimally processed; without good and is enjoyable,” Bishop says.
artificial ingredients; with positive nutrients Karen Strauss, principal at Cadent
like vitamins and antioxidants and other Consulting (cadentcg.com), agrees: “We
health-imparting aspects. have to make sure that food tastes good,
or I’m not likely to come back and buy
Slippery impact it again as a consumer.”
Because the terms are slippery, so is the as- Strauss says an increasing number of
sessment of their impact. It’s hard to survey food products are merging the concepts
the product field for concepts that don’t have of better-for-you and indulgent, and these
strict definitions. But some research has been tend to land in the premium price tier.
Halo Top managed to bridge the
done, and it indicates that both premium healthful-indulgent gap by using stevia “They do tend to be more expensive.
and indulgent are at least somewhat ascen- to lower the calories – which are proud- When you’re shopping for a better-for-
dant over better-for-you. ly displayed on the carton – and adding you food, whether it’s from an organic
In its Total Consumer Report for 2018, more protein. The result: premiumiza- perspective or superfood ingredients,
tion (and soaring sales).
Nielsen (www.nielsen.com/us) divided foods they will tend to add price,” she says.

C o v er S tor y
“But there are also those indulgent types of [food that] taste good Plant-Based Cooking Creme,
a complete dairy alternative,
but are [also] better for you. So if I’m going to have chocolate is positioned by Rich Prod-
I’m going to choose dark chocolate, as an example.” (Studies ucts as both premium quality
have shown dark chocolate to be rich in antioxidants.) and healthful.
Shelley Balanko, a senior vice president with Hartman Group
(www.hartman-group.com), also sees indulgent merging with Foods with all-natural ingre-
better-for-you, to the point where consumers almost expect dients, or at least without arti-
aspects of both. ficial ones, have the ability to
“We wouldn’t say that better-for-you and indulgent are mu- straddle the appeals of health and
tually exclusive,” Balanko says. “We would say at one point in taste. Hartman’s Balanko puts it
time in our food culture, that was true, like probably the 1990s. simply: “Consumers believe that
Today’s consumer expects better-for-you products, which are when you take the junk out, not
made with a clean label and more intentionally sourced and only is it better for me but it’s
produced ingredients, are not only going to be better for them, going to taste better.”
but will actually be better tasting.” Clean labels often make food
more expensive, which is one way of pushing it into the pre-
Super ingredients mium category. And consumers are willing to pay for that – up
“Fortifying” foods by in- to a point.
troducing ingredients or In its 2018 Food & Health Survey, the International Food
additives with health or nu- Information Council asked consumers how much more they
tritional benefits is a time- would be willing to pay for a food product that was similar to
honored strategy. Some one they were already familiar with, but that had no artificial
premium products put a ingredients. While 70 percent said they would prefer the clean-
new twist on that tactic by label product if there were no difference in price, 52 percent said
fortifying indulgent foods. they would be willing to pay $1 more for it; 42 percent said they’d
“There are many ways pay $1.50 more; and 22 percent said they would pony up $2.
that a ‘premium product’ can
combine aspects of health or Not easy being clean
Healthy Choice helped create nutrition with pleasurable Clean labels can be prob-
the healthful-premium cat-
egory 33 years ago. To keep
consumption,” says Tom Vi- lematic, or at least chal-
the product relevant and pre- erhile, innovation insights di- lenging, in another way:
mium, Conagra adds trendy rector for GlobalData (www. They can be hard to for-
ingredients and new flavors. globaldata.com). “One very mulate, simply because
popular way that companies artificial preservatives
do this is by adding what I would call iconic health ingredients to and other ingredients
products to boost their perceived health value. Another way that are used for a reason.
companies can blend ‘better-for-you’ and indulgence features is “I’ve seen more
to add gourmet elements via indulgent flavors to ‘regular’ prod- manufacturers sit down
ucts.” (See “Ingredients nudge foods across categories” on p29.) and say, ‘We’re going to
Premium foods often combine aspects of indulgent and market clean-label. Two
better-for-you in ways that go beyond merely adding this or years from now, we’ll be
Folgers is the top-selling brand
that ingredient. One such way is embracing the “clean label” all clean-label,’” Cul- of coffee, but it’s peaking. So J.M.
trend, where artificial ingredients, additives, preservatives, etc., hane of International Smucker launched an upscale (and
are entirely kept out. Food Focus says. “Then premium-priced) version named
Rich Products, a processor of baked goods, toppings and they’ll have that initia- after Folgers’ founding year.
other foods for foodservice and retail, launched a “clean label tive shelved.”
standard” in 2015 that now encompasses more than 600 types Culhane notes that, not long ago, an idea took hold among
of products. It restricts the use of certain ingredients, including some consumers, and producers, that food products should have
high-fructose corn syrup and artificial flavors and colors. no more than five ingredients.
“This appeals to both health-conscious and quality-conscious “I know that’s popular in some segments of the North Ameri-
consumers,” says Jen VanDewater, Rich’s vice president for can market, but it’s very hard to bring a product to market that
health, authenticity and sustainability. “We know consumers has only five ingredients and still have it withstand the rigors of
are driven by a range of motivations. For some, health is a main modern food distribution,” she says. One of the first ingredients
motivator, and for others, it’s about quality or indulgence.” to go would be preservatives. “That’s fine if you want to shop

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C U S T O M I Z E D • A F F O R D A B L E • A C C U R A C Y
COV E R STO RY
at the grocery store every day. But if you want to grocery shop look at the sodium that’s in there to generate a taste profile that’s
only once a week, it would be very hard for you to buy processed similar to that of hot dogs.”
food with only five ingredients.” To complicate things even more, the cast of nutritional
This points to a wider challenge in formulating better-for- heroes and villains among ingredients is not fixed. Today’s bad
you products: Making them taste good often involves tradeoffs. ingredient could be tomorrow’s good, or at least not-so-bad, one.
Culhane points to some plant-based meat analogue products: Vierhile cites fat as an example. “I think one of the best ex-
“It’s a meat analogue, so it should be low in saturated fat, but amples of making a food ‘better,’ as in better-tasting, that also
makes the food better for you, is what is
happening in fats,” he says. “If you go
back a decade or more, fat was widely per-
ceived to be bad for you, and companies
did everything they could to reduce fat
contents for food products. That has now
come almost full circle, with companies
now turning to high-fat ingredients like
Our
Our garlic
garlic forms
forms ghee, whole milk and even lard (yes, lard)
to
to your
your needs
needs to convey that products are better tasting
and better for you, partly because of the
satiety effect of fat.”
Kafarakis of the Specialty Food Assn.
points out that sometimes indulgent foods
are shown to have some health benefits.
“As more and more research goes into the
nutritional value of food, we learn that
some of those healthier options are truly
pleasurable too,” he says. “Dark chocolate
comes to mind. Red wine. Milk from
grass-fed cows. Food producers are well
aware of these trends. You’ll see it in
their ingredient choices as well as their
marketing.”
Movin’ on up
Some food processors are introducing
premium products into categories that
had been dominated by low-budget ones.
Categories like yogurt, frozen dinners and
entrees, boxed dinners like mac & cheese,
even bottled water have seen premium
product rollouts in recent years.
In many cases, these have outstripped
mainstream, lower-cost products in their
respective categories in sales growth – or
even in absolute sales. Major food pro-
cessors often sell both kinds of products,
The GLVWLQFWLYHIXOOñDYRUof
The GLVWLQFWLYHIXOOñDYRUof our our &DOLIRUQLD
&DOLIRUQLD sometimes side by side. (See “Premium
JDUOLF can set
JDUOLF can set your application apart,
your application apart, and
and rollouts help processors spread the table”
The
The Garlic Company has
Garlic Company has itit available
available in
in every
every on p30.) Not only is this is smart bet-hedg-
form you could possibly need.
form you could possibly need. ing across the product portfolio, it lends
the premium products a bit of familiarity.
www.TheGarlicCompany.com
www.TheGarlicCompany.com || 661-393-4212
661-393-4212 Alexandra Lewin-Zwerdling, vice
©
© 2018
2017 The
The Garlic
Garlic Company
Company
president for research and partnership
at the International Food Information
Council (www.foodinsight.org), says that

C o v er S tor y
in this year’s Food & Health Survey, consumers INGREDIENTS NUDGE FOODS
named “familiarity” as a driver equal to price ACROSS CATEGORIES
in food purchase decisions. Being based on an
established company or brand can make a new Adding the right ingredients can give healthy food a gourmet or “in-
product with a higher price more accessible dulgent” cachet or an inherently indulgent food a healthy dimension.
to consumers. An example of the former is sunflower seeds from Chinook Seedery.
“We know more and more that consumers Flavors such as cinnamon toast, parmesan & pepper, dill pickle, hatch
want brands that align with their own personal chile and smokehouse BBQ, plus ingredients like sea salt and organic cane
values,” Lewin-Zwerdling says. “But I think to sugar give a commodity product the appeal of mainstream savory snacks.
some extent there’s this balance or tradeoff that Blue Diamond Growers employs a similar strategy with Crafted Gourmet
people make in their minds around wanting the Almonds. Flavors like pink Himalayan salt, black truffle, garlic, herb & olive oil
familiar, and then wanting this alignment with and rosemary & sea salt build on the appeal of almonds as a healthful snack
their food values.” alternative and propel it into the premium/indulgent category.
When food products that are normally econ- An example of a premium product with “added benefits” is Betsy’s
omy-based are reformulated and “premiumized,” Best Gourmet Cashew Butter from Healthy Concepts Food Co. Its toasted
improved taste is almost always the primary coconut and chia seeds appeal to consumers who think those two in-
appeal. But increased healthfulness often comes gredients add a healthy aspect to food (57 and 49 percent respectively,
with it. according to a GlobalData consumer survey).
With many low-cost products, “If you were Another such product is Moon Bark chocolate from Chuao Chocolatier. This
to flip [the package] and look at the Nutrition organic dark chocolate’s varieties include Chia Berry Dreamer, Quinoa Berry
Facts profile, you’d probably see high calories, Skies and Coconut Almond Radiance, and its Fair Trade certification appeals
high fat, high saturated fat and high sodium,” to socially conscious consumers.

C o v er S t ory
Culhane says. “And people can feel it. They may not taste the The bottom line is that the premium products that combine
saltiness when they’re consuming the product, but afterwards health benefits with great taste are the ones that best justify
they’ll be quite thirsty and think, ‘Why am I thirsty?’ their added costs.
“So there is an opportunity for processors to deliver the As Kafarakis puts it: “Dining choices are made for health
convenience with a more positive organoleptic profile and a and nutrition reasons and for the sheer pleasure of having a
more positive nutrient profile,” she sums. flavorful, well-prepared meal.”
PREMIUM ROLLOUTS
HELP PROCESSORS
SPREAD THE TABLE
Processors often bring out premium

products in categories in which they
have well-established mainstream
brands to increase the range of
their product portfolios. Some-
times the new products include the
brand name, although often that’s
downplayed; in other cases, they
take on a whole new identity. Ex-
1 amples include:
▲
SERVING OF
VEGGIES* Conagra
Mainstream: Banquet Dinners $1-1.24
High end: Healthy Choice Simply
Café Steamers $2.97
REAL FRUIT AND VEGETABLES General Mills

FOR CUSTOMIZED SERVING CLAIMS Mainstream: regular Yoplait 60 cents
LIFE IS ABOUT BALANCE. Consumers are looking (6 oz. @ $0.10/oz.)
for whole, clean label foods that help promote High end: Oui by Yoplait $1.35 (5 oz.
balanced daily nutrition.
@ $0.27/oz.)
Van Drunen Farms’ TruServ® program offers
a variety of dehydrated fruit and vegetable pieces
and powders designed to deliver real whole food J.M. Smucker
nutrition serving claims. Mainstream: Folgers $7.48 (25.4 oz.
◗ Clean label ingredients customized for your application @ $0.29/oz.)
2 ◗ Substantiated serving or piece claims

◗ Convenient serving sizes for formulation versatility
High end: 1850 $6.48 (12 oz. @
$0.54/oz.)
▲
BEETS PER
*
SERVING*
Mainstream: Smucker’s regular pre-
What claim do you want? serves $3.59 (18 oz. @ $0.20/oz.)

High end: Orchard’s Finest preserves
We can help you get there. $3.69 (12 oz. @ $0.31/oz.)
PepsiCo
Mainstream: Aquafina ($0.01/oz.)
High end: LifeWtr ($0.05/oz.)
Visit us at IFT18 in Chicago 815-472-3100 | sales@vandrunen.com

July 16-18, Booth S3644 www.vandrunenfarms.com (Prices from Walmart.com and Ama-
*Possible label claims. zon.com)

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T E A M A P P R OAC H
Champions of Breakfast
While cereal sales remain flat and other frozen categories remain cold, hot
and hand-held breakfast options are fueling consumers ... and processors.
By Kevin T. Higgins, Managing Editor, and Dave Fusaro, Editor in Chief
B
ack when dry cereal was considered the hallmark of activity in the past couple of years. Breakfast bowls and burritos
breakfast, the category looked pretty boring. Sales at were among the high-potential products that emboldened Bob
General Mills, Kellogg and Post would attest to that. Evans to spin off its breakfast-heavy restaurant chain to concen-
Mix in a newfound interest in fuel for the new day and a trate on its food manufacturing under the name BEF Foods …
heaping helping of protein and suddenly the morning daypart which only a few months later (September 2017) was bought in
has again become “the most important meal of the day.” The its entirety by Post Holdings.
momentum is so powerful it’s even lifting the otherwise flat Conagra bought Odom’s Tennessee Pride, a breakfast sausage
frozen food category. maker that was just starting to penetrate the refrigerated breakfast
Entrees, sandwiches and bowls are the new breakfasts of sandwich niche. Likewise for Jimmy Dean, which was bought
champions, or champions of breakfast, especially in the frozen long ago by Sara Lee, folded into Hillshire Brands and then
category, where they have dethroned waffles and pancakes. Hot acquired by Tyson.
but handheld and portable are the watchwords in this suddenly Kraft Foods (now Mondelez) was having such success in Eu-
thriving category. rope with breakfast “biscuits” that it created the category in the
“Echoing an evolving consumer lifestyle trend, portability is U.S. when it brought its BelVita brand over the pond. PepsiCo’s
shaping breakfast food usage growth, with foods such as breakfast Quaker responded with similar Breakfast Flats in four flavors.
bars, breakfast sandwiches, supplements and energy bars driving Not content with hot or cold cereals, Quaker went on to
usage uptake during 2006-2015,” says a mid-2016 report from develop many granola bars, pastry-like Breakfast Squares and
Packaged Facts (www.packagedfacts.com). recently Morning Go Kits – whole grains, fruits and nuts in a
“Traditional breakfast staples, such as eggs, bacon and sausage, clamshell. And it capitalized on something consumers already
are undergoing slight to moderate were doing with Overnight Oats – instead of having to
usage declines, in part because use cook oats, consumers can soften them
does not fit as easily into consumer by soaking in milk overnight.
demands for quick and portable Even nostalgic Cream of Wheat, a
breakfast solutions,” the report B&G Foods brand, tried to modernize
continues. “Cold cereal, another with To-Go Cups, including licensed
breakfast staple, has suffered from flavor Cinnabon.
steeper declines: While it provides Jimmy Dean was just a maker of
a quick, easy breakfast solution, it breakfast sausages when sold by the
also suffers from lack of portability country singer/actor to Sara Lee Corp.
and may generally remain under in 1984. As the new parent firm transi-
Under Sara Lee and Hillshire Brands ownership,
pressure for high sugar content.” the Jimmy Dean brand evolved from sausages tioned to Hillshire Brands, the Jimmy
The breakfast category’s growth into full breakfasts. The brand continues to Dean brand explored other breakfast op-
spurt has caused some acquisition grow and has been a standout for Tyson Foods. tions and found huge success with Stuffed

EYEBROW
Nobody likes
cleaning,
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Two of the pneumatic conveyors at Nutriom are tied to

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cleaning and sanitizing.
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The breakfast category’s potential has drawn processors that
have never been there before. Kraft Heinz via its Ore-Ida brand
recently launched Just Crack an Egg, which combines ingredients
such as potatoes, ham, cheese, peppers and other vegetables so
that consumers can add an egg and make a hot scramble in under
two minutes in the microwave.
Even McCormick & Co. is testing the waters. Last year, the
From color inspiration company used its spices and seasonings know-how to debut the
to application solution Good Morning line, 18 clean-label products, including slow-
cooker breakfasts, smoothie flavor-and-nutrition packets, breakfast
topper ingredient add-ins and breakfast seasonings, such as apple
cinnamon. They’re meant to “boost the flavor and nutrition of
breakfast staples and solve the consumer pain points of variety,
healthy, convenience,” the company says.
The factory-cooked breakfast

Egg McMuffin-inspired breakfast sandwiches often are created
by pork sausage manufacturers who transitioned into further
processing. Adding a muffin, egg and other ingredients not only
complicates production, it can make supply chain logistics a
major headache.
Before it was acquired by Conagra, Odom’s Tennessee Pride ad-
dressed supply chain issues with a software solution that integrated
ERP and MES systems. Coordinating raw materials from three
Olam Cocoa - your partner in cocoa sausage factories to a sandwich assembly center was a challenge, but
product development and innovation. making a multi-component product also meant involving multiple
ingredient suppliers. Add to that finished goods shipments to dis-
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yields, lowering scrap rates, reducing changeovers and eliminat-

ing out-of-stock situations, metrics that had a direct bearing
on customer satisfaction.
Cereals used to be synonymous with breakfast. The grain
used to make them may be puffed, flaked, sheeted or extruded,
but perhaps the most interesting process is shredding. After
grains of wheat are de-hulled and washed, they are softened in
a cooker and partially dried before entering mills.
In the case of Malt-O-Meal, the rollers in the mill elongate
a single grain to several inches in length, then feed them into
depositors that race across rails suspended over a conveyor line,
laying down a narrow bead of grain. The process is repeated by
a series of depositors, building up the beads into the lattice of
wheat fibers familiar to shredded wheat fans. The mass is then
cut into bite-sized or bowl-sized pieces before being conveyed
into a tunnel oven.
Racks of Salabao are staged for packaging after exiting a
steam unit. The pork-filled pastry is sold in Thailand, Eu- Not only is cereal no longer the traditional breakfast, break-
rope and elsewhere for breakfast or anytime-of-day snack- fast itself is under attack from the snacking trend. That shift is
ing. Photo: Khao CP Co. Ltd. evident in all cultures.
In Thailand, the norm is seven small meals a day, according
with real-time data collection of work in progress and other shop to Thammavit Srikrekkrit, vice president of Khao CP Co. Ltd.,
floor activity. Successful integration was critical to boosting Thailand’s largest food processor. Rice is an all-occasions dish,
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he says, and many of the ready-to-eat products the company “There were a lot of moving parts (to the screw conveyors),
produces at half a dozen production facilities are consumed and that meant there were more things that could go wrong,”
morning, noon or night, depending on individual preference. says Etcheto. “It was a difficult system to clean and to perform
At the company’s Chanburi, Thailand, plant, three highly maintenance.” Occasional oil leaks from gearboxes were a con-
automated lines churn out more than 200,000 servings of Sala- tamination source, and plastic components held potential to create
bao a day, six days a week. Chunks of dough are automatically shavings that would not be flagged by a metal detector.
loaded into a forming machine, where either minced or barbecued Nutriom developed a dehydration technology that crystallizes
pork is enrobed in dough and transported to a proofer, then the egg to lock in flavor and negates the need to add preservatives
to a steamer instead of an oven. From the front of the line to or other additives. Transferring the shelf-stable crystals from dryers
final packaging, the process takes 3½ hours, Srikrekkrit says. to mixers to packaging presented the potential for contamina-
Ethnic dishes like Salabao are finding a receptive audience tion, prompting a conversion to pneumatic conveyance in 316
in North America, carving out a niche beside mainstays like stainless steel tubes.
eggs. Whether they are producing Salabao or powdered eggs, After evaluating several alternatives, Etcheto selected Vac-
food processors are improving their processes with equipment U-Max (www.vac-u-max.com) for his first pneumatic conveyor.
upgrades featuring better hygienic design. The Belleville, N.J., vendor has a wealth of breakfast-production
An example is Nutriom Ova Easy, a family-owned processor background, counting Kellogg and General Mills among its cli-
in Lacey, Wash. Better sanitary design might have helped the ent base, but a more compelling selection reason was its ability
firm avoid a 2014 recall of its dried egg products for possible to fabricate systems for low-ceiling spaces.
salmonella contamination, although product quality was the real When clearance is limited, Vac-U-Max modifies filter lids to
driver for a conversion to pneumatic powder transfer. Grinding fit the space and uses compressed air to generate vacuum. For a
at the edges of the augurs of screw conveyors were degrading 10-ft. vertical transfer point, it used a more efficient vacuum pump.
particle size, explains COO Leonardo Etcheto. Six pneumatic systems ultimately were installed.
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PRODUCT DEVELOPMENT
R&D Teams of the Year:

Litehouse Foods
Salad dressings from an Idaho restaurant now grace refrigerator cases
across the country.
By Lauren Hartman, Product Development Editor
L
itehouse the restaurant had the best house-made salad
dressings its patrons had ever tasted. Now consumers
around the country can savor the dressings from that PREVIOUS WINNERS
little lakeside restaurant, originally in Hope, Idaho, thanks to
2017: . Tyson, B&G/Green Giant, Nonni’s (Biscotti)
Litehouse the food processor.
2016: Kraft Heinz, Nature’s Path, Tasty Bite
Litehouse is the winner of our R&D Teams of the Year com-
petition in the medium-size category. Last month we featured 2015: Bolthouse Farms, Ruiz Foods, Among Friends
the large company winner, TreeHouse Foods. Next month we 2014: Hearthside Foods, Angie’s Boomchickapop
focus on Grainful, R&D Team in the small company category. 2013: AdvancePierre, Gorton’s Seafood, International
Early this year, we asked readers in print and on our website Food Network
to vote for nominated R&D teams at small (less than $100 2012: ConAgra, Truitt Bros., Kettle Cuisine
million in sales), medium ($100 million-$1 billion) and large 2011: . Unilever North America, Herr Foods,
(more than $1 billion in sales) companies. Out of a dozen or so Happy Family
nominees, we whittled the list down to two in each category. 2010: Hormel, Reser’s, Annie Chun’s
Also competing in the medium-size category was Nellson LLC, 2009: General Mills, Kettle Foods (chips), Peas of Mind
an Anaheim, Calif.-based maker of nutritional bars, mostly in
the private-label category. 2,412 votes were cast all together.
This month, the spotlight belongs to Litehouse.

P rod u c t D e v elopmen t
It started with salad

Litehouse Foods has a nostalgic backstory about its strong
commitment to its employees and the communities in which it
operates. The company currently produces more than 138 retail
salad dressings, dips, apple cider, cheeses and herbs and offers
organic and non-GMO products.
Litehouse Restaurant, in the small lakeside town of Hope,
Idaho, became popular for its salad dressings. In the early
1960s, the owners decided to jar and sell the dressings in nearby Litehouse’s R&D team has been busy branching out from
store produce departments. Eventually distribution expanded salad dressings to an array of dressings, sauces and
throughout the Northwest, and by the late 1970s the processing other products.
business moved to Sandpoint, Idaho, where it has been since.
Litehouse has grown into one of the most successful North and allow the entire team to brainstorm exercises and work on
American refrigerated salad dressing manufacturers in the U.S., problem-solving activities.”
although it also produces buttermilk, yogurt, mayonnaise, sour On average, the department launches six to eight new prod-
cream, blue cheese and other cheeses, initially intended for its ucts per month, most of which are for private-label customers.
dressings but now available in limited produce and deli depart- The company makes all of its products in-house, except its
ments. It also is an employee-owned company. Instantly Fresh freeze-dried herbs, which are co-manufactured
Litehouse runs five produc- by a European freeze-dryer.
tion facilities: three in Sand- Although Litehouse retail product launches vary from
point, one in Lowell, Mich., year-to-year, largely driven by consumer demand and trends,
and one in Hurricane, Utah. R&D creates new products every day. “Since the project
The Sandpoint and Hurricane timelines and requirements are different for each busi-
facilities, both producing salad ness channel, each project has a different tactical focus,”
dressings, are currently in ex- Walker explains.
pansion mode. “We’re increasing “In 2017, R&D was responsible for creating or modifying
overall production square foot- 712 product formulas, a 34 percent increase over 2016. Some
age, and significantly expand- projects have a life span of six weeks, while others can last more
ing the refrigerated and dry than a year. In 2017, we focused on a packaging design refresh
warehouse space,” says Stuart for the core line of Litehouse dressings and dips with a trendy
Walker, director of research & look and color palette underscoring our commitment to taste,
development, who leads R&D Stuart Walker freshness and real ingredients.”
for each of the company’s three
business channels: retail; value- Less processing, cleaner labels
added; and foodservice. A separate R&D product development “ ‘Because Taste Matters’ is a motto and development driver
team is devoted to each channel. here, so taste is an important attribute,” Walker says. “Consumer
Walker manages an 18-member team within the R&D research supports this; if a food product doesn’t taste good,
group at the corporate office in Sandpoint. Just as the com- consumers won’t buy it.
pany has expanded, so too has the R&D group. “We have “First we define the project/product deliverables, then de-
been on a rapid growth curve to support the needs of both velop prototypes, source packaging, scale up the product in our
external and internal customers,” Walker says. “R&D is a manufacturing facility and conduct consumer and shelf life
multi-million-dollar investment within Litehouse each year; testing,” he says. Marketing and consumer research groups test
averaging double-digit budgetary growth to keep up with our the prototypes with consumers to verify it satisfies consumer
ever-increasing deliverables. needs and to gauge purchase intent, packaging appeal and the
“Litehouse views R&D as a mission-critical investment for value proposition.
supporting existing [customers] and growing new sales. It’s a “Once we combine these information streams, we clearly
key point of market differentiation against competitors.” understand what consumers can’t find within current product
The team has a flat hierarchy, he explains. “Every individual offerings, what they’re drawn to and how we can address their
within R&D is in charge of their assigned area, which we’ve needs,” Walker explains. “Then we develop labeling and techni-
found maximizes personal growth and development and inspires cal documents and, finally, launch the product.
creativity and motivation. We made a conscious effort about “A great reminder is to never judge a new product or item.
five years ago to consolidate all R&D into the corporate loca- Consumers will use their spending power to tell you what they
tion. This helped maximize inter-departmental engagement, want. R&D just has to develop the best possible product each
streamline communications between functional departments and every time.”

PRODUCT DEVELOPMENT
To keep tabs on market changes, flavor and recipe trends and

Walker. “Our team continuously researches and develops new
more, the R&D teams rely on Litehouse’s marketing and con- flavors and ingredients, striving to deliver less-processed, more
sumer research groups, which identify trends and the white space
natural ingredients and retail products free from artificial colors
within the current landscape. Each of the three R&D units has
and preservatives and less sugar, salt and fat. There’s a steady
strategies and priorities to support its sales and marketing peers.
push to replicate the farm-to-table experience for consumers
“We leverage those insights to inform product development,
with added convenience.”
while also addressing emerging trends or unfulfilled needs,” says
Currently, the teams are streamlining ingredient lists, updating
nutrition facts panels, counting calories and
formulating with less salt, sugar, fat and
GMOs and more healthy oils and natural
preservatives. Making traditionally higher-
fat/high-calorie foods more nutritious is
a prime goal. One constant is to evaluate
new functional ingredients and come up
with innovative processing methods, all the
while maintaining the same price points.
A pragmatic research technique Walker
says works every time is to ask consumers
what they want. “We regularly survey
consumers and conduct blind taste tests
to help inform our strategies. For example,
lemon-flavored products are trending,
which aligns nicely with the Litehouse
Organic Lemon Herb Vinaigrette we
launched last fall.”
Litehouse has six retail organic pour-
able salad dressings. “Our Organic line
is the only triple-certified dressing on the
market, displaying USDA Organic, Certi-
Quality Cleaning Solutions fied Gluten Free and Non-GMO Project
Verified labels,” Walker points out. This
May, the company added more organic
from Nelson-Jameson products to its core spoonable dressings
line with thick and creamy Blue Cheese,
Ranch, Caesar and Coleslaw varieties.
Organic consumers are demanding,
Walker says. “They’re knowledgeable and
typically want cleaner, simpler product labels,
non-GMO-verified ingredients, gluten-free
options and healthier products overall.”
Litehouse also has a deep, broad net-
work of ingredient suppliers that continu-
ously alert the company to pending or new
ingredient technologies and potentially
untapped ingredient functionality.
Foam • Spray • Fog • Scrub But it mostly comes down to the R&D
teams themselves – the people who drive
innovation every day, he says. “We have been
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Next month: Small-company winner Grainful

INGREDIENTS
Photo: Cherry Marketing Institute
The Many Forms

of Fruit
Match fruit form with function, pay attention to pH and Brix.
By Jeanne Turner, Contributing Editor
F
ew ingredients fit within current food trends as well as The compensation or adjustments often involve balancing the
real fruit. As consumers continue to redefine clean label Brix/acid ratio. This is a specification the end user can request
and search for increased transparency or nutrient-rich from its supplier. That sort of compensation can be performed
offerings, the overarching theme appears to be a more holistic by the initial fruit processor or moved “upstream” to a further
approach to foods and beverages. This positions fruit ingredients processor that creates filling or ribbons used in ice cream or bak-
as an attractive option for formulators. ing, for example, to stabilize the viscosity and sweetness levels.
Whether present to provide the background whisper of flavor An industry standard preparation in this case is a “five plus
in teas, particulate identity in cereals and snack bars or to confer one,” says Maguire – five parts fruit to one part sugar, prepared
health benefits in the sports performance category, there is a by a specialty ingredient manufacturer, packed and ready to use
fruit ingredient – and form – suitable for almost any application. in baking, confections or ice cream preparations.
When it comes to fruit-based ingredients, formulators have a
wide variety of forms from which to choose, with major choices Puree vs. concentrate
including juice, puree, concentrates in different strengths, freeze- Two of the major available forms, purees and concentrates, vary
dried, IQF or powders. in terms of the Brix level. The two forms have different labeling
Various factors can affect fruit quality and availability, such impacts as well.
as soil conditions, rainfall and other weather-related issues. A single-strength fruit puree supplies fruit at the same Brix
“The main challenges to fruit formulation and processing often level as the fruit itself. According to Tim Heim of TreeTop Fruit
come down to availability and format options,” says Jeannette Ingredients (foodingredients.treetop.com), a single-strength apple
Ferrary for the U.S. Highbush Blueberry Council (www.real- puree is “like biting into an apple. The taste is more natural
blueberries.org). because it doesn’t see as much heat as other forms of processing,
However, processors and ingredient suppliers often have a it doesn’t pass through an evaporator.”
network of fruit growers from different regions to compensate Certain manufacturers prefer puree because it has a more
for a lack of supply or quality for a particular type of fruit, ac- consumer-friendly label presence, whereas a concentrate has to
cording to Ed Maguire, an independent consultant with FLX be listed as such.
Research. Even tropical fruits currently in vogue can be sourced Fruit concentrate or puree may be ideal for use in a relatively
from several geographical regions, he notes. high-moisture application such as beverages or batter mixes, while

INGREDIENTS
traditionally dried, freeze- Blending fruits from different regions also can help balance
dried or powdered fruit may color and flavor, correct low soluble solids level and emphasize
have more advantages for a dry nutritional or phytochemical properties, among other benefits.
mix format, says Steve Somsel, Brix will vary depending on the fruit of origin and of course
ingredient sales manager for on the fruits blended together, with higher Brix levels in a
Shoreline Fruit LLC (www. concentrate compared to a puree. For example, lemon juice
shorelinefruit.com). would be on the low end, ranging from 3° to 6° Brix, while
Other variables to consider papaya juice can range from 40°-70°. A single-strength apple
when choosing between a pu- puree might have a Brix of 8°-10°, whereas an apple concentrate
ree and a concentrate include might be standardized at 28° Brix. Blueberry concentrates
viscosity, Brix standardization can range from 45°-65° Brix, according to Ferrary, and can
acidity and freight costs. be tailored to suit manufacturer’s requirements, as can other
Viscosity is easier to con- forms of fruit.
trol and standardize with a
Large, identifiable fruit
pieces are a big attraction in
concentrate, as is Brix level. A High in antioxidants … and microbial count
many cereals. concentrate offers a standardized Fruits and vegetables, particularly those with bright colors,
Brix, according to Heim, “plus such as tart cherries, are valued for their antioxidant and anti-
or minus a half or a full point.” inflammatory potential. “The goal is to maximize phytochemical
Also, when reformulating or diluting a concentrate, the manufac- retention in an ingredient that is microbially stable and yet easy
turer can regulate viscosity and manipulate the titratable acidity. to use in any format,” Maguire says.
Weather or locale can affect Brix levels. According to Heim, This requires formulators to execute a tight balancing act
the Brix in California for a particular variety of apples, for in- between reduction of microbial activity while retaining vitamins,
stance, might be higher than one grown in the Pacific Northwest. phytochemicals and color. “Often times these actions are on
Processors can stabilize these attributes in a single-strength puree opposite ends of the spectrum,” says Maguire. Dehydrated fruit,
by blending apple or fruit varieties. for example, used in trail mix, tends to be stable microbially,
“but not the most colorful.”
High-pressure pasteurization preserves vitamins, but won’t
provide a shelf-stable microbial count. Freeze-dried fruits help
retain colors and much of the potent flavor and phytochemicals
Consumers contained in fresh fruit, “however, it does nothing to reduce

microbial count,” says Maguire.
demand it. Freeze drying stabilizes the fruit when served by itself or in a
low water activity system. However, as soon as it is rehydrated,
“it has the same microbial count as fruit that has been sitting
for a day to be processed.”
Freeze dried fruit most often is used when water activity (aW)
We is a major concern, says Shoreline’s Somsel. A cereal product

emphasizing the presence of real fruit may choose a freeze-dried
have fruit inclusion to prevent the cereal from absorbing moisture

from a dried fruit with a higher moisture level.
it.
IQF, individually quick frozen fruit, offers individual fruit
piece identity in baked goods like muffins, sweet breads or des-
serts. Most often, for example, IQF blueberries do not need to
Not all dried fruit be thawed prior to use. “They (IQF blueberries) can be poured
is created equal. into batters, quickly incorporated into mixes or used as a top-
Taste the Graceland ping,” according to Ferrary.
difference at Air-dried fruit may have an aW level of 0.60, which is shelf
IFT Booth #S2262. stable but will contain a higher level of moisture than a dry
cereal. Freeze dried fruit, with an aW of about 0.3 is about
equal to that of the cereal and will help keep the cereal from
going prematurely stale.
Another option is a low-heat drying process such as that
employed by Milne MicroDried. The company starts with whole
IQF fruit and vegetables and dehydrates the product using low
Contact us: info@gracelandfruit.com

INGREDIENTS
A BRIX BRIEFING
While Brix value is commonly associated with sugar,
the most prevalent solid in many fruit and vegetable
7KH5HDO
%OXHEHUULHV 6HDO
70
juices, Brix expresses the level of all solids, including
7
sugars, pectins, organic acids and amino acids. The

Brix scale equals the percent of dissolved solids in
a solution. For example, a 100g sample of a solution
that measures 40° Brix has 40g of sugar and other
dissolved solids and 60g of water.
The natural Brix of fruit can vary depending on the
growing climate and from crop year to crop year.
It may be common to adjust a product formulation
to account for seasonal flavor profile differences or
to choose a fruit blend to help standardize desired
quality and flavor attributes.
Ed Maguire, an independent consultant with FLX
Research, notes that manufacturers must consider the
Brix/acid ratio in any fruit ingredient. “If that is in line,
even if Brix is a little high or a little low, it becomes a
simple potency issue.”
When the ratio of the two shifts – either more acid
than normal compared to solids or vice versa – that’s
when it becomes tricky. The manufacturer will need
to compensate with sweetener from a different source
because when the acid level is adjusted downward, the
sugar content dips as well.
heat technology inside of a vacuum, claiming to preserve most

of the original size, natural color and texture.
According to Steve Nugent, director of export, dried and
frozen sales for Milne MicroDried (milnemicrodried.com), the
result is also low in water activity, moisture and microbe levels, 5HDO%OXHEHUULHV*UHDW3URGXFWV
for a two-year shelf life. That makes the fruit suitable for use in +DSS\&XVWRPHUV
*RWUHDOEOXHEHUULHVLQ\RXUSURGXFW"7HOOFRQVXPHUVZLWK
blends, cereals and other snack applications where particulate WKH5HDO%OXHEHUULHV 70 6HDO7KH KLJKEXVKEOXHEHUU\
identity is important. The product is available in whole or frag- JURZHUVLQVWDWHVLQYLWH\RXWRMRLQ7HDP%OXHEHUU\
mented pieces as well as 100 percent fruit powders. 4XDOLI\LQJLVVLPSOH7KHUHLVQRFRVWLW£V DJUHDWZD\WREHQHILW
A fruit’s pH is another important consideration when for- IURPWKHSRSXODULW\RIUHDOEOXHEHUULHV0RVWSURGXFWVFRQWDLQ
DGHTXDWHRURSWLPDODPRXQWVRIUHDOEOXHEHUULHV7KH5HDO
mulating. Dairy products for example, cannot handle a fruit %OXHEHUULHV 70 6HDOVKRZVFXVWRPHUVWKLVLVWKHUHDOGHDO
inclusion with too high a level of acidity or it could cause the
end product to curdle, according to Somsel. 7RTXDOLI\IRUWKH5HDO%OXHEHUULHV6HDO WDNHD
SKRWRRI\RXUEOXHEHUU\SURGXFWDQGLQJUHGLHQWVWDWHPHQWIRURXU
Even a creamsicle-flavored liqueur has difficultly using real WHDPWRUHYLHZ6HQGWRUHDOEOXHEHUULHV#EOXHEHUU\WHFKRUJ,IWKH
fruit compared to an extract or natural flavor because the fruit’s SURGXFWLVDSSURYHGZHZLOOVHQG\RXDVLPSOHDJUH HPHQW,IQRW
acid curdles the dairy, says Maguire. The more a processor ZHFDQSURYLGHWLSVRQKRZWRRSWLPL]HEOXHEHUU\FRQWHQW2QFH
works to adjust pH, acidity or a product’s microbial stability, DFFHSWHGZHZLOOVHQGWKHVHDODUWZRUNUHDG\WRLQFOXGHRQ
the further the product could potentially wander away from its \RXUSDFNDJH<RXDUHQRZSDUWRI7HDP%OXHEHUU\
intended flavor. “The tough part of adjusting acidity and fruits
is that, in most cases, acidity and sugar come out together,” he 75*KIJDWUJ$NWGDGTT[%QWPEKN
says. “You can remove some of the acidity, but then you remove 7KH86+LJKEXVK%OXHEHUU\&RXQFLO86+%&LVDQDJULFXOWXUH
the sugar with it.” Then, in an effort to replace the sugar, the UHVHDUFKDQGSURPRWLRQVJURXSFRPSULVHGRIIDUPHUV
manufacturer might infuse extra sugar into the solution, “but SURFHVVRUVDQGLPSRUWHUVRIKLJKEXVKEOXHEHUULHV
the flavor changes,” he warns.
Beyond any consumer desire for clean labels and minimal
YYYTGCNDNWGDGTTKGUQTI
processing, taste is still what ultimately sells a product. And
fruits seldom disappoint.

INGREDIENTS
INGREDIENT SUPPLIER GUIDE Turkey burger and dip seasonings

COMPANY PHONE WEB
Hawaii was the inspiration behind the
Flavors Hawaiian Style BBQ Turkey Burger Sea-
Accurate Ingredients Inc. 516-496-2500 www.acing.net
Affinity Flavors Inc. 951-479-4682 www.affinityflavors.com soning, a combination of sweet, tangy and
Ajinomoto Food Ingredients LLC 800-456-4666 www.ajiusafood.com smoky. The seasoning combines pineapple,
American Fruit & Flavors 818-899-9574 www.americanfruits-flavors.com
Asenzya (Foran Spice Co.) 414-764-1220 www.asenzya.com molasses, onion and garlic, spices, vinegar
Bell Flavors & Fragrances 847-291-8300 www.bellff.com and smoke. In addition, the San Juan Style
Blue Pacific Flavors 626-934-0099 www.bluepacificflavors.com Sofrito Dip Seasoning departs from the
Brenntag North America 866-460-0109 www.brenntagfood.com
Cargill Flavor Systems North America 800-234 2539 www.cargill.com sofrito known in the Mediterranean or
Carmi Flavor & Fragrance Co. 323-888-9240 www.carmiflavors.com Italy and is instead based on what is found
Comax Flavors 631-249-0505 www.comaxflavors.com
Eatem Foods 800-683-2836 www.eatemfoods.com
in Puerto Rico. The seasoning combines
Edlong Dairy Flavors 847-439-9230 www.edlong.com roasted bell peppers, onion, garlic, jala-
Flavor Producers 661-257-3400 www.flavorproducers.com peno and cilantro.
Flavorchem Corp. 800-435-2867 www.flavorchem.com
Flavorhouse 479-595-0314 www.flavorhouse.com Fuchs North America; Baltimore
FONA International Inc. 630-578-8600 www.fona.com 800-365-3229; www.fuchsna.com
Foodarom Group Inc. 450-443-3113 www.foodarom.com
French’s Flavor Ingredients 800-437-3624 www.frenchsflavoringredients.com
Givaudan Flavors Corp. 800-892-1199 www.givaudan.com Highly refined rosemary extract
Gold Coast Ingredients Inc. 800-352-8673 www.goldcoastinc.com Rosemary extracts are used to naturally
International Dehydrated Foods Inc. 417-881-7820 www.idf.com
International Flavors & Fragrances 212-765-5500 www.iff.com extend the shelf life of food products.
Jean Niel Inc. 727-834-8855 www.nielaromes.com But their flavor, aroma and color pose
Kerry Ingredients & Flavors 608-363-1200 www.kerry.com/americas
Marroquin International 831-423-3442 www.marroquin-organics.com
challenges in their application. OxiKan
McCormick Flavors Division 410-771-7301 www.mccormick.com CL is a highly refined antioxidant, the
McIlhenny Co. (Tabasco brands) 337-373-6105 www.tabascoingredients.com fully decolorized and deodorized extract
Nelson-Jameson 800-826-8302 www.nelsonjameson.com
Newly Weds Foods 800-621-7521 www.newlywedsfoods.com of rosemary. It consists of selective non-
Nielsen-Massey Vanillas Inc. 800-525-7873 www.nielsenmassey.com polar antioxidant molecules from rose-
Novotaste Corporation Inc. 866-650-6686 www.novotaste.com
Nutra Food Ingredients LLC 616-656-9928 www.nutrafoodingredients.com
mary, without unwanted molecules such
Prinova Group 630-868-0300 www.prinovagroup.com as chlorophyll, carotenoids, xanthophylls
Sensient Flavors LLC 847-755-5300 www.sensientflavorsandfragrances.com and other less oil soluble non-antioxidant
Tastepoint by IFF 800-523-0767 www.tastepoint.com
Treatt USA Inc. 863-668-9500 www.treatt.com molecules. It’s completely natural; has
Univar USA Food Ingredients 425-889-3400 www.univarusa.com excellent oil solubility; high heat stabil-
Virginia Dare 718-788-1776 www.virginiadare.com
Wild Flavors & Specialty Ings./ADM 859-342-3600 www.adm.com/food
ity; and is suitable for applications that
Wixon Inc. 414-769-3000 www.wixon.com are sensitive to aroma, color and flavor –
Flavor Enhancers like specialty fats and omega-3-fortified
Accurate Ingredients Inc. 516-496-2500 www.acing.net products and beverages.
Ajinomoto Food Ingredients LLC 800-456-4666 www.ajiusafood.com
Arnhem Group 800-851-1052 www.arnhemgroup.com Kancor Mane; India
Bartek Ingredients Inc. 905-662-1127 www.bartek.ca +91 484 3051100; www.kancor.com
Bell Flavors & Fragrances Inc. 847-291-8300 www.bellff.com
Blue Pacific Flavors 626-934-0099 www.bluepacificflavors.com
Brenntag North America 866-460-0109 www.brenntagfood.com
Cargill Flavor Systems North America 800-234 2539 www.cargill.com Parker Products, maker of
Carmi Flavor & Fragrance Co. Inc. 323-888-9240 www.carmiflavors.com inclusions and other specialty
Corbion Purac 800-669-4092 www.corbion.com
ingredients for the baking,
Domino Specialty Ingredients 561-366-5150 www.dominospecialtyingredients.com
Edlong Dairy Flavors 847-439-9230 www.edlong.com dairy, beverage, confectionery,
Flavor Producers 661-257-3400 www.flavorproducers.com foodservice and RTE and
French’s Flavor Ingredients 800-437-3624 www.frenchsflavoringredients.com snack industries, opened a new
Givaudan Flavors Corp. 800-892-1199 www.givaudan.com manufacturing facility in Fort
Grande Custom Ingredients Group 800-772-3210 www.grandecig.com Worth in April. With three times
GSB & Associates, Flavor Creators 770-424-1886 www.gsbflavorcreators.com
the capacity of Parker’s previous
Kerry 608-363-1200 www.kerry.com
Kikkoman Sales USA 415-956-7750 www.kikkomanusa.com location, the new 90,000-sq.-ft.
Lallemand Inc. Bio Ingredients 514-251-3611 www.bio-lallemand.com facility houses all of the company’s
Land O’Lakes Ingredient Solutions 800-328-1322 www.landolakesingredients.com operations and includes
Novotaste Corporation Inc. 866-650-6686 www.novotaste.com expanded capabilities. Real-
Nutra Food Ingredients LLC 616-656-9928 www.nutrafoodingredients.com time quality control checks and
Prinova Group 630-868-0300 www.prinovagroup.com
overall equipment effectiveness
Proliant Meat Ingredients 800-466-7317 www.proliantmeatingredients.com
Saltworks 800-353-7258 www.seasalt.com feedback is available digitally
Sensient Flavors LLC 847-755-5300 www.sensientflavorsandfragrances.com from the production lines. See
Symrise Inc. 201-288-3200 www.symrise.com parkerproducts.com.
Tabasco Brands/McIlhenny Co. 337-373-6105 www.tabascoingredients.com
Tastepoint by IFF 800-523-0767 www.tastepoint.com
Univar Food Ingredients 425-889-3400 www.univarusa.com
Wild Flavors & Specialty Ings./ADM 888-945-3352 www.adm.com/food

VISIT US AT
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P L A N T O P E R AT I O N S
Safety
in Bulk
Powder and bulk transfer systems are playing a bigger role in food
processing, but manufacturers shouldn’t lose sight of the plant safety
issues they pose.
By Kevin T. Higgins, Managing Editor
G
rain elevators and silos handle more particles and con- A dust collector was pinpointed as the cause of an explosion
tend with more dust every day than the typical food July 27, 2017, at the Stanfield, Ore., plant of 3D Idapro Solu-
processing facility will contend with in a lifetime, so it’s tions, a processor of carrots and potatoes used in pet foods. One
no surprise that grain dust tops the list of causes in 164 North person was injured. The most deadly 2017 event occurred May
American fire and explosion incidents in the 2017 Combustible 31, when atmospheric corn dust exploded at Didion Milling
Dust Incident Report. in Cambria, Wis., killing five and injuring 14. The company is
Not far behind, however, are events at food processing facili- appealing the $1.8 million fine levied by OSHA, which cited
ties. Pistachios, oregano, fishmeal and pet food are among the 19 safety violations at the mill.
fuels implicated in the continent’s dust explosions. Dust collectors are adjunct components to a pneumatic
The report was created by Chris Cloney, principal of DustEx conveying system, removing atmospheric dust as a safeguard
Research Ltd. (www.dustsafetyscience.com), Halifax, Nova to the kind of secondary explosion that devastated the Imperial
Scotia. “We don’t have any system to measure our improve- Sugar refinery in Port Wentworth, Ga., a decade ago, killing 14
ment in preventing and containing explosions,” says Cloney workers and injuring scores.
(who recently completed doctoral work in combustible dust) in Many manufacturers rely on shop vacuums to control air-
explaining why he created the report in 2016. He also wants to borne dust, according to David Kennedy, business development
create better communications between key stakeholders – food manager at Belleville, N.J.-based Vac-U-Max (www.vac-u-max.
processors, safety professionals, regulators and researchers – to com), but those machines are inadequate. A plant manager
ensure affordable safety solutions. may swallow hard when quoted the price of a combustible
Comprehensive reporting of industrial explosions and fires dust vacuum, he allows, adding, “Compliance is expensive,
hasn’t existed, although a Canadian review of dust explosions noncompliance is more expensive.”
from 1980-2005 found an average of 10 events per year. The Vac-U-Max recently certified its compressed air-powered
average over the final five years was 22, and Cloney’s research combustible dust vacuums under ATEX, the European standard
suggests there were 33 events in 2016 and 32 last year. that all European powder-transfer equipment must meet. Major
Dust collectors were the leading equipment classification U.S. manufacturers also are ATEX-compliant, although Ken-
in 2017’s events – no surprise, since they combine four of the nedy points out that OSHA guidelines require certification by
five factors necessary for an explosion. “The only thing you’re a nationally recognized testing lab, a technicality that Vac-U-
missing is an ignition source,” says Cloney, and hot metal, static Max met by contracting with Intertek labs in Cortland, N.Y.,
electricity or even a faulty filter bag can supply it. for its certification.

Screw conveyors generate less Food processors typically start with a

dust than pneumatic conveyors,
though some food processors
transport system for a discrete process and
migrate to pneumatic because of build from there, observes Nick Hayes,
product damage issues. Photo: president of Volkmann Inc. (www.volk-
Flexicon Corp. mannusa.com), Bristol, Pa. That means
integrating Volkmann’s dense-phase vac-
uum conveyors with other manufacturers’
The FSMA factor equipment at multiple points, complicat-
Controlling or eliminating processes ing the explosion-prevention calculus.
that carry cross-contamination risk Hayes takes pride in the inherent safety
has led many food manufacturers of Volkmann’s systems, which were re-en-
to install bulk-handling systems to gineered to be explosion-resistant down to
remove operator handling. With en- 1 millijoule (less than 3,000ths of a calorie)
forcement of the preventive controls of ignition energy, down from 3 millijoules.
rules of the Food Safety Moderniza- End-users assume safety is a given, how-
tion Act, the conversion rate is ac- ever, and their expectations revolve around
celerating, Kennedy reports. “FSMA performance. They’re happy to leave New-
also has had a big impact on equip- ton’s laws of motion and the finer points
ment design, with more and more of of physics to vendors; they simply want
our equipment designed for disas- materials transported as quickly, efficiently
sembly and easy cleaning,” he adds. and damage-free as possible.
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call: 800.836.7068 visit: www.materialtransfer.com

Customized software lets food manufacturers optimize

performance of their bulk-handling systems by configuring WE CAN HELP YOU FIND
the controls to their specific process. Photo: Flexicon Corp.
THE RIGHT FIT
That becomes particularly challenging when multiple materi-
Make Donaldson your first call for replacement
als are being transported. Powdered lemonade is an example:
The lemon flavoring particles are considerably smaller than the filters and parts—no matter the collector. We
sugar particles, making segregation a concern. “Segregation is stock over 90,000 filters and replacement
a critical issue with pharmaceuticals,” Hayes points out, but parts including:
it’s also important to food processors that put a premium on Q Cartridge filters Q Panel filters
product consistency.
Q Bag filters Q Parts (hardware,
“How powders are handled in vacuum conveying varies tre- motors, cages,
mendously,” he continues. “Test it, test it, test it is the golden rule. Q Pleated bag filters
rotary valves,
If you want to be sure you have a system that works, test it in Q PowerCore® ductwork, controls,
conditions as close to the conditions in your own plant as possible.” filter packs fans, and more)
Monitoring day-to-day performance may require an advanced Live, expert service specialists can help you
control system. On that score, Bethlehem, Pa.-based Flexicon determine the size and style you need within
Corp. (www.flexicon.com) believes its open software gives food minutes. Plus, our Ready 2 Ship program
manufacturers the flexibility to operate the on-board PLC and means your order is out the door within 24
HMI for a basic conveyor independently or integrated with a hours. Call now to order your replacement
plant-wide controls network. filters and parts.
“The programs created by Flexicon are not password pro-
tected,” points out David Boger, vice president-global business
development & marketing. “The customer can modify these
programs as needed. The customer can program the equipment,
too, if they’d like.”
A wide range of sensors provides feedback for control points
in the system, and remote monitoring and adjustment of the
equipment while in operation is possible, Boger adds.
All of which is important if orders are to be filled and through-
put goals are to be reached. Still, manufacturers ignore the safety
factors in powder and bulk material transfer at their own risk.
In an era of increasing specialization, knowing where to turn
for expert advice in a particular area is a challenge, Cloney
concedes, but meeting the challenge is essential if human life
and the facility itself are valued.
“Proper housekeeping will negate the need for many safety
measures,” he concludes, adding, “Contacting safety profession- Donaldson.com
als early on can be beneficial.” 800.365.1331
© 2018 Donaldson Company, Inc.

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EQUIPMENT
Is Smart Conveying
in Your Future?
A conveyor’s basic function remains the same, but the ability for two-
way communication is giving them extended uptime and an expanded
role in production and packaging.
S
mart machines with advanced sensors that perform condi- “In food & beverage processing, this track technology pro-
tion monitoring and allow remote diagnostics and repair motes mass customization, all the way to a batch size of one,”
are at the center of the brave new digital manufacturing maintains John Kowal, business development director at B&R
world. But can “smart” be combined with “conveyor” without Industrial Automation Corp. (www.br-automation.com), Ro-
being labeled an oxymoron? swell, Ga. “Applications can include individually customized
Conveyors have carried raw materials, work in progress and meal kits, confectionary assortments, pizzas and rainbow packs,
finished goods from point A to point B for decades, often run- including customized messaging and portion sizing.”
ning continuously until someone flips a switch to off. Proximity The systems integrator cites the new “bottling on demand”
sensors that cut off power when nothing is on the belt represent a system from Krones as an example of track technology. Bottling
small step forward, but that hardly qualifies as machine smarts. on demand provides individual bottles with the intelligence to
Certainly, controls technology comes into play in packaging, control themselves as they move on a race track connected to a
where individual items are grouped, collated and transferred. controller. Instead of filling each bottle with, for example, 12
While these systems exhibit a high level of sophistication, they oz. of juice, different-sized bottles can be fed through the filler,
usually fall short of the self-diagnostics and two-way commu- which dispenses 8 oz., 16 oz. or whatever the specific bottle’s
nications capabilities of equipment that leverages the potential capacity is. Different caps can then be applied, and a direct
of the Industrial Internet of Things. printing system can apply as many as 12 different labels.
Nonetheless, smart conveying is becoming a reality in what “Intelligent tracking technology is combining the functions
some refer to as intelligent track technology. Using servo motors of transport with production,” Kowal says. “Using independently
and sensors that identify the exact location, position, direction controlled shuttles operating on tracks of various configurations,
and speed of individual items on the belt, intelligent track this technology is based on linear motors. To put it in traditional
technology allows synchronization with fillers, checkweighers, round motor terminology, the track is one big motor stator and
robots and other machines in a production or packaging line. the shuttle is essentially a motor rotor.”
Instead of setting up those machines to conform to a run of That level of intelligence isn’t found in upstream pro-
products, they adapt to individual products. cesses, but smarter conveying is making inroads, even in bulk

EQUIPMENT
transport. An example is the torque limiters built

into some of Dynamic Conveyor Corp.’s units.
Those conveyors may transfer up to 30,000 lbs. of
cashews or other commodities per hour, according
to Paul Kuharevicz, sales project engineer at the
Norton Shores, Mich., OEM (www.dynamic-
conveyor.com).
Infeed to bulk conveyors varies, with motors
prone to burnout when overloaded. “People are
very conscious of mechanical breakdowns at the
front end,” Kuharevicz notes. “If it goes down,
the downstream machines are idled.”
To avoid that scenario, the torque limiter relays
an alert to the central control point when the load
approaches the motors’ limit. Ethernet or some
other communications cable then sends a signal
to lower the belt speed to reduce power draw.
Downtime prevention also is the objective
with SmartArm shaker technology from Key
Technology Inc. (www.key.net), Walla Walla,
Fresh-cut summer squash makes its ascent on a vertical conveyor. A
Wash. The condition monitoring tool mea- torque limiter can prevent motor burnout when loads exceed motor
sures and reports stroke and speed on the firm’s capacity. Photo: Dynamic Conveyor Corp.
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EQUIPMENT
vibratory conveyors, collecting trending data and wirelessly in poultry products were triggering recalls, causing belting
reporting deviations from acceptable performance. “It’s a manufacturers to look for alternative polymers.
smart tool that provides feedback for uptime reliability, PM “Belting companies came to us five or six years ago looking
planning and proactive maintenance,” according to Mark for a better alternative,” recalls Averie Palovcak, end-use ap-
Roedl, area sales manager at Key. plication engineer-technical polymers with Arkema Inc. (www.
arkema-americas.com), an advanced-materials company with
Specialty applications offices in King of Prussia, Pa.
The SmartArm innovation is “under the
radar,” a status that also applied until
recently to Key’s specialized vibratory
conveyor designed specifically for in-
tegration with metal detectors for bulk
materials inspection immediately be-
fore packaging.
Modular plastic or fabric belting is nec-
essary when conveying product through
a metal detector, but those belts usually
come with nooks where bacteria can grow.
Plastic belts also have plastic pins and rods
that can break off and go undetected, and
fabric belts are prone to fraying.
Key’s solution is a vibratory conveyor
Power, reliable performance, quick
with three sections: stainless steel for in- availability, sanitary design, made in the
feed and outfeed and a middle section USA and an “Air-Tight Performance
bolted to those sections and made of ultra GuaranteeTM”- Signature SeriesTM
high molecular weight (UHMW) poly- With over 60 years experience in
ethylene. Side guides are part of the mold vacuum conveying over 10,000
and therefore part of the pan. different powders and granular
food ingredients, VAC-U-MAX was
Most of the early applications involved
founded on the principles of high
fresh, blanched or frozen fruits and vege- performance with simple & reliable operation.
tables. The specialty unit now is attracting
Signature SeriesTM - “No Edges, No Ledges”
processors of extruded meat and poultry Visit www.vac-u-max.com/SignatureSeries
products that are formed and frozen before to learn more or call (800) VAC-U-MAX.
undergoing metal detection prior to pack-
aging. Key used to fabricate a vibratory
SIGNATURE SERIESTM
conveyor with an all-plastic bed, but the 1500 Series & 3500 Series
combination of plastic and stainless steel
is more economical, Roedl says.
The length and width of the unit is
dictated by the product being inspected. Booth 8414
The bed size is determined by the metal

detector’s aperture. It can pass through
openings from 150 to 380 mm high, or
6 to 15 inches.
“Once people understand you can use
a vibratory shaker with a metal detector,
they see the benefits,” says Roedl. “There
are fewer parts to maintain, and it’s easier
to clean and sanitize.”
Modular plastic belts typically are PNEUMATIC CONVEYING COMPONENTS & SYSTEMS • BULK BAG LOAD/UNLOAD SYSTEMS
BAG DUMP STATIONS • FLEXIBLE SCREW CONVEYORS • AERO-MECHANICAL CONVEYORS
made of acetyl, a material that becomes MULTI-INGREDIENT HANDLING SYSTEMS • BATCH WEIGHING & SCALING SYSTEMS
brittle when exposed to certain chemicals, UL-CONTROLS & CONTROL PACKAGES • MOBILE VACUUM CONVEYING SYSTEMS
www.vac-u-max.com • (800) VAC-U-MAX • info@vac-u-max.com
notably peracetic acid. Plastic fragments

EQUIPMENT
Simply the best

vacuum conveyor
A spring-tensioned scraper blade is one way to scrape off sticky product at

a designated collection point, rather than allow its release in unwanted areas.
Photo: Dynamic Conveyor Corp.
Arkema engineers settled on poly- in their molds. Typically, those suppliers

vinylidene difluoride (PVDF), a high- identify the material as something other
purity specialty plastic that is resistant
than PVDF.
• Lean, dense phase, to solvents, acids and other chemicals. Modular belts made from PVDF are
plug-flow conveying of The material also is compliant with FDA heavier than conventional belts, but they
guidelines for direct contact with food,can last up to 20 times longer, Palovcak
powders & small particles which eased NSF certification, Palov- says. In some applications, they are replac-
• Gentle - segregation & cak says. ing stainless steel belts. The material is the
damage free It’s also three times as expensive as“chemical sibling” of Teflon, though harder
conventional polymers used for belt- than that plastic. Poultry processors were
• Conveying rates up to ing, she adds, but that hasn’t preventedthe first end-users to use PVDF belts, and
10,000 lbs/hr many belting suppliers from using it sausage manufacturers now are gravitating
to it, she says.
• Safe, explosion free
Whether made of steel or
• Quiet, hygienic, reliable plastic, open mesh belts present
• No tools assembly a cleaning challenge, particularly
in dry environments such as bak-
eries, snack food and confection-
ary manufacturing. Dry steam
is one solution, and Goodway
Technologies Corp. (www.good-
way.com), a Stamford, Conn.,
supplier of industrial cleaning
See Us at PACK EXPO INT‘L systems, recently brought a por-
table jet system that automates
Chicago • Booth 4370 the process.
The mobile unit consists of a
PUT US TO steam generator and an arm that
THE TEST Vibratory stroke and speed are monitored and
wirelessly communicated with Key’s SmartArm
extends across the belt. Nozzles in
the arm move laterally, delivering
condition monitoring tool, bringing shaker
performance into the digital age. Photo: Key dry steam with “explosive clean-
609-265-0101 Technology Inc. ing force” to the belt, according
www.volkmannUSA.com
EQUIPMENT
Solve Tough Flow Problems
Eliminate ratholes, bridging & sticky buildup
to Evan Reyes, national accounts man-
ager. The nozzles are positioned within
half an inch of the belt, with a steam
temperature of about 180˚F when it hits ®
the belt. A touchscreen control retains

The industry-proven solution for
20 cleaning programs for belts in various
activating difficult materials
areas of the facility.
Goodway’s portable cleaner is applied The USDA-accepted AirSweep® Material
Activation System delivers powerful bursts
during production shutdowns. To pre- 360° activation of of compressed air or gas to sweep and lift
vent product carry-back during process material up to material off vessel walls for ON-DEMAND
6 ft diameter. FLOW and CLEAN-OUT.
runs and improve general housekeep-
ing, Dynamic Conveyor developed a • Ideal for bins, silos, chutes,
spring-loaded belt scraper for horizon- blenders, hoppers, sifters
tal conveying. and other process equipment
Dynamic’s DynaClean conveyors for • Reduces flushing/cleaning
sanitary food transfer often are used for time between product runs
USDA and improves batch uniformity
vertical transfer, in which case drive flights Demo videos Accepted
• Tri-clamp connections for
enable bulk product to defy gravity. “You quick installation or removal
can’t have a 3-in. drive flight with a belt
scraper; we’d scrape that off,” notes Ku- Incorporate the AirSweep® System into your process.
harevicz. For horizontal conveying, on Contact us for a detailed engineered proposal.
the other hand, removing sticky product ®
Sales@ControlConceptsUSA.com
from the belt before it turns can reduce MADE IN THE USA
product loss and limit the area in which

product is released. 860-928-6551 • AirSweepSystems.com
Spring tensioning simplifies blade ad-
justments for optimum cleaning without
damaging the belt. The scraper blade,
with stainless steel and USDA-certifiedFoodProc Third 201807.indd 1 6/7/2018 2:07:00 PM
materials of construction, can be used

with both solid surface and plastic
link belts.
“One of the biggest challenges for con-
veyors is sticky products,” Kuharevicz
points out, and the growing popularity
of granola, gummies and other sticky
products means more food processors are
contending with release issues. Besides the
belt scraper, Dynamic recently introduced
belting with an embedded diamond top
to minimize the likelihood product won’t
release when needed.
As long as the product is large enough
to bridge the one-eighth inch gap between
the diamond studs, it should release, he
adds. The embedded diamond belting is
manufactured by Intralox.
Will conveyor belts ever issue alerts
when too much product is sticking to
them? Nobody’s asking for that capability,
but as the gap between what’s possible and
what’s feasible continues to narrow, smart
conveyors and their components may one
day deliver that capability.

SCHEDULED DOWNTIME
Selling You ‘Servitization’

Services lift OEMs out of the commodities business and provide value to
food processors, but at what cost?
W
hen technology vendors start talking about disrup- because some prominent ERP suppliers to food companies no
tion and the brave new manufacturing world, it longer are active.
can sound like a planet far removed from the one Jaudon, who is based in Itasca, Ill., says servitization mani-
where food & beverage processors toil. fests itself in food & beverage manufacturing as after-the-sale
When describing the digital disruption and the Internet of contracts from equipment OEMs. Examples include Tetra Pak’s
Things, automation consultants seem to compete to see who Plant Care Solutions Service and the Digital Service Group at
can coin the most off-the-wall contributions to the English Buhler Aeroglide. Both services rely on smart sensors embed-
language. A current example is “servitization,” a tortured way ded in machinery. Performance data are uploaded to a cloud
of saying companies are looking for value-add opportunities to server for analysis and monitoring, with reduced downtime and
increase revenues. optimized throughput the promised outcomes.
Performance-based contracts exemplify servitization. One Unfortunately for food manufacturers, their road to serviti-
is Effifuel, the brainchild of the Michelin tire company. The zation is not platted. Suppliers like Tetra Pak and Buhler can
Clermont-Ferrand, France-based manufacturer competes with participate, but they own the service and therefore the data it
Bridgestone, Goodyear and other firms in an industry charac- generates. Retailers and foodservice companies downstream in
terized by commodity products. To add value in the premium the supply chain own the consumer relationship and can sell
segment, Michelin created Effifuel, an outcomes-based service food as a service concept. “That in effect is what Amazon is
for trucking companies. doing,” points out Colin Elkins, IFS’s global industry director
Smart sensors embedded in low rolling-resistance tires relay for process manufacturing.
data via the internet on driver and truck performance, along Tetra Pak hopes to eventually add other OEMs’ machinery to
with temperature, pressure and other tire variables. Coupled its condition-monitoring service, but even if it is limited to the
with driver education and other services, Effifuel generates more than 5,000 Tetra Pak filling machines deployed worldwide,
average savings of $3,300 a year for long-haul trucks, the com- the company can conduct benchmarking and data analytics on
pany claims. Trucking clients who use the bundled services are an unprecedented level in the food industry. It also can predict
guaranteed a reduction in fuel consumption. If those savings parts failure and possibly engage in replacement-parts sales.
fail to materialize, Michelin provides a rebate. In effect, performance-based contracts cast suppliers in the
Effifuel was cited by Eric Schaeffer, senior managing director role of Facebook and make manufacturers the product, or “us-
at the consultancy Accenture, in an Atlanta address at May’s ers” as Facebook euphemistically calls them. They become sales
IFS World Conference, the ERP software firm’s annual users leads that can then be sold to other companies.
conference. To get out of the commodities business and lever- Unlike Tetra Pak’s smart sensors, the hardwired field devices
age the digital revolution, the head of Accenture’s industrial already in place in food plants are not Internet-ready. But those
practice advises food companies and other manufacturers to devices and the PLCs they are tied to are a goldmine of perfor-
embrace “digitally embedded services” based on performance mance data. The challenge, according to Elkins, is extracting
or outcomes. Those services can deliver a disproportional share that data and converting it to a usable format.
of profits, even when they are a minor part of revenues. Extracting data from PLCs with proprietary coding is a
UK-based IFS (www.ifsworld.com/us) is coming off its roadblock, “but if you can get the data out, you can standardize
strongest growth year in North America, with the client base it in the format you want through the Internet of Things,” which
doubling in 2017, Cindy Jaudon, president of the Americas, told provides a standardized interface, he continues. The next step
industrial end-users at the conference. According to Jaudon, is to pare down the data so the ERP system isn’t overwhelmed.
food & beverage manufacturing is a particularly ripe segment No easy task, but that’s the price of digital disruption.

T ec h no l og y
A Digital Approach to an Ancient Craft

Data analytics meets craft beer. Cheers!
In September, Tim Alexander presents on the floor can make the best decisions even without technical
“Deschutes Boosts Quality, Throughput expertise or a lot of data-crunching.
With Predictive Analytics” at our sister
brand’s 2018 Smart Industry Conference. How does data science speed your processing time?
Below, the brewery operations technology The fermentations are a great example. We can save up to 72 hours
manager shares his thoughts on data in the on a fermentation (compared to one that goes wrong). As mentioned
world of craft beer, boosting consistency above, we have saved 4 percent of our time spent in fermentations.
and speeding processing times. Additionally, being able to compare batches quickly and easily across
all areas of the plant has been great for finding and fixing problems,
Describe your role in this era of digital transformation. which helps us reduce issues and waste, enabling us to avoid time-loss
I oversee operations technology at the brewery. This includes process and beer-loss through all of our processes.
automation, our process historian, operational interactions and in-
tegrations with the company ERP system, databases for collecting/ Where does the brewing industry sit among other
organizing/storing quality and recipe data, and creating reports and fields regarding digitalization?
combining data as required from all of these systems. This position The brewing industry (and specifically the craft-brewing industry)
did not even exist at the brewery until January of this year, so really is lagging behind a little in the digital revolution. It is a craft, so
this role was created by the era of digital transformation. Still, it there is a lot of value and emphasis placed on getting experience
continues to evolve quickly as we have more and more data from and knowledge from tactile involvement with the process. However,
more and more systems, along with more and more users who want there is a wide range of comfort with technology in the industry;
to combine the data from these systems in new and interesting ways. I think brewers like Deschutes are doing similar things to some
of the other cutting-edge efforts in other industries. And I think
How are you using predictive analytics and what have by seeing what is possible, more craft brewers are realizing that
been the greatest insights/gains? technology does not replace the brewer, but rather helps the brewer
We are using predictive analytics to help predict when the key perform his craft at a higher level.
sampling points will happen in our fermentations. This helps us
take fewer manual samples and hit these points more accurately, Does the average guy drinking one of your beers
which in turn keeps our fermentations fast and the resulting beer understand the attention to data behind its creation?
consistent. Using these predictions has helped us shave about 4 I would say the average Deschutes drinker does not know of our
percent of the time off our fermentations, while at the same time attention to data, except to say that we continue to get market
having less non-conforming beer. It was a relatively cheap way to feedback that beer drinkers generally feel that any beer we put out
expand our capacity by 4 percent. will be a solid example of the style on the label and will be free of
off-flavors. This is probably the best proof that our methods are
Describe your mission of “increasing the engineer- working. The average drinker should not have to understand the
ing quotient of a company’s production processes.” attention to data or the data itself unless this really interests him
Our mission in the brewery operations technology department is (then we are happy to talk about it). As long as he has a general notion
to help our employees make the most efficient and consistent beer of the result, which is consistent, high-quality beer, we are happy.
possible by giving them the data they need in the way they need it at
the time they need it. This translates to increasing the engineering Want to discuss data (and beer) with Tim? Join him at Smart In-
quotient of our production processes, as we are trying to perform dustry 2018, which will be Sept. 24-26 at Loews Chicago O’Hare.
some of these engineering functions on the fly so that the people See event.smartindustry.com.

EQUIPMENT
system is driven by a 5 GPM premium alerts for environmental hazards such as

hydraulic pump for smooth, reliable opera- debris, shock-loading and temperature
tion. Hydraulic system filled with FDA/ ensure accurate and reliable weighing.
USDA approved food grade hydraulic oil Mettler Toledo; Columbus, Ohio
and lubricants. 800-638-8537; www.mt.com
Material Transfer; Allegan, Mich.
800-836-7068; www.materialtransfer.com
Digital floor scale

Just lift, dump and seal Traditionally known for their reliability
The model 8772 Food Grade Lift & Seal issues, analog load cells, cables and junc-
Container Dumper discharges containers tion boxes are prone to issues that can lead
of food product into an existing hopper to weighing errors and disruptions in the
at 72 in. above floor level. Unit features production schedule. The PowerDeck digi-
heavy-wall tubular carbon steel construc- tal scale helps avoid uneven filling, spills,
tion with continuous welds. and a 304-2B inaccurate weighments and bad batches High-lift box/container dumper
stainless steel pour hood with continuous by detecting and alerting operators when The sanitary Tip-Tite High-Lift Box/
TIG welds, polished smooth. Pour hood product is improperly loaded, guiding Container Dumper discharges dust-free
discharge outlet includes an air actuated users to optimal load placement. In addi- into vessels 6-10 ft. above the plant floor.
butterfly valve with a nylon 11 coated tion, the system is fully waterproof since Boxes and other containers are loaded at
disc and a food grade EPDM seat. The no junction boxes are needed. Real-time floor level and hydraulically seated against
from tiny Titan...
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travels the unbeaten path to find better performance and cost-saving technology.
sales@uniblocpump.com www.uniblocpump.com 770-218-8900

EQUIPMENT
a discharge hood. The assembly is then Variable speed drive

hydraulically elevated and tipped, causing The Altivar Machine ATV340 variable
the discharge hood spout to seat against speed drive addresses the challenges of
a gasketed receiving ring installed on any the smart machine era. It’s suited for ap-
receiving vessel or process equipment. plications such as packaging, material
Opening of a pneumatically actuated slide handling and hoisting that require rapid
gate valve at the spout outlet allows con- dynamic control. It provides the flexibility
trolled, dust-free discharge, while closing it to handle practically all motor types in
allows partially empty boxes and contain- every surface defect and the dimensional open or closed loop. A combination of fast
ers to be returned to the plant floor. The characteristics of every individual strip application reaction time with a minimum
unit accommodates Gaylords and other and makes each accept/reject decision one millisecond task cycle and Ethernet
boxes 36-48 in. on a side and 39-44 in. based on how it will impact the aggregate connectivity maximizes throughput. One
overall height. “in the bag” grade as defined by the pro- button auto-tuning for motor identifica-
Flexicon Corp.; Bethlehem, Pa. cessor. By controlling the output for defect tion allows project replication, while a li-
888-353-9426; www.flexicon.com types that must be managed to a particular brary of tested, validated and documented
specification, the system maintains the architectures boosts the speed of design.
Digital potato strip sorter most complex final product specifications The ATV340 is suitable for environments
The Veryx digital sorter targets all for- without operator intervention while in- with high levels of dust and vibration and
eign material for both wet and frozen creasing yields. operating temperatures.
potato strips with patented sort-to-grade Key Technology; Walla Walla, Wash. Schneider Electric, Raleigh, N.C.
software. It will recognize and categorize 509-529-2161; www.key.net 877-342-5173; www.schneider-electric.us
From cubing to shredding, our equipment includes

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Manufacturing stainless steel equipment for the Food & Dairy

industries for over 50 years!
www.marchantschmidt.com
(USA) +1 920 9214760

EQUIPMENT
High-speed servo filling machines level for easy disassembly, cleaning and
Deposit materials and maintain clean fills transport. Vacuum receiver includes re-
with high-speed servo pump fillers that placeable inlet assemblies, easy access to
are efficient yet small in size. They’re suit- filters, pulse filter cleaning, and full open-
able for a wide range of flowable products, ing discharge valves.
including sauces, dressings, jellies and Vac-U-Max; Belleville, N.J.
condiments and products with particu- 973-388-2423; www.vac-u-max.com
lates like macaroni and cheese. They also Mobile vacuum conveyor
handle fettuccini alfredo, fruit desserts Mobile Vacuum Conveying Systems offer Steam boiler
with particulates like whole pitted cherries ease of mobility for applications requiring Save on fuel and increase efficiency with
or apple pieces, and lasagna sauce with access to tanks or other hard-to-reach the Steam Master boiler. Available in three
meat fillings. The servo drive technol- processing areas. System incorporates sizes – 40, 30 and 15 boiler horsepower
ogy provides high-speed depositing with an adjustable suction wand where op- – the boiler can be equipped with five op-
custom tuning of filling parameters to erator introduces product to the vacuum tion packages. The steam package ensures
control the appearance of the fill as well as system. Mobile frame incorporates the good, dry, high-quality steam is delivered
the velocity. Speeds are enhanced through vacuum producer, conveying product up to the system while a water treatment
the use of a servo-driven traveling spout to 5,000 lbs. (2,268 kg) per hour and package is available to pretreat incoming
bridge, which moves the spouts with the beyond. Vacuum receiver is manually water and handle returning condensate.
continuously moving containers. hoisted for easy up-and-down mobility An automatic start package is available.
Hinds-Bock; Bothell, Wash. to a height of at least 91 in. (231 cm) at Clayton Industries; City of Industry, Calif.
877-292-5715; www.hinds-bock.com the discharge point, or down to operator 800-423-4584; www.claytonindustries.com

EQUIPMENT
ie3 motors and run 24 percent cooler for distribution centers and transportation
longer lifespan. and agriculture. It’s available in 20 colors
Brother Gearmotors and can be customized with logos.
Bridgewater, N.J.; 973-227-8080 Bullard; Cynthiana, Ky.
www.brothergearmotors.com 877-285-5273; www.bullard.com
Bump cap
Permanent magnet gearmotors The company’s bump cap provides all-day
The IPMax, a line of lightweight, compact comfort, durability and protection against
interior permanent magnet (IPM) gear- minor bumps, bruises and lacerations.
motors, are highly efficient with a wide A vented model provides wearers with
synchronous speed range. They incorpo- added cooling while a non-vented model
rate magnets embedded within the rotor, provides a traditional look. Either offers
as opposed to on the surface, eliminating users an easy-to-install slide lock suspen-
copper losses in the rotor and less copper sion to accommodate a wide array of head
losses in the stator winding. The gearmo- sizes and a replaceable absorbent poly or
tors can operate fanless up to 1hp, and do easy-to-clean vinyl brow pad that securely High-containment dust collector
not require encoders for sensor control. keeps the cap comfortably on the wearer’s Improve air quality and achieve high-volume
When stopped, a servo lock feature holds head. The cap is said to be ideal for use air movement with the VSHC unit. Avail-
the motor in position. The gearmotors in a variety of environments, including able in three sizes – 10-, 14- and 18-inch
are 23 percent smaller than comparable food & beverage processing, maintenance diameters – the units feature a filter cleaning
ac ng
ge
l P ndli
ka
Screw Conveyors
Bucket Elevators
To l Ha
Drag Conveyors
Conveyor Pulleys
ta
ia
Idlers
Belt Conveyors
ter
Inclined Screw Feeders

Vertical Screw Conveyors
Ma
Shaftless Conveyors
Portable Conveyors
Grit Washers
Food Grade Screw Conveyors
Metal Detectable Plastics
Live Bottom Bin Unloaders
Bulk Bag Discharge Stations
Ribbon/Paddle Mixing Screws
Heat Transfer Screw Conveyors
Sliding Frame Bin
Slide Gates
Special Application Conveyors
martinsprocket.com
Scan for
817-258-3000 more information

EQUIPMENT SUPPLIER GUIDE
COMPANY PHONE WEB
Lubricants
Bel-Ray Co. 732-938-2421 www.belray.com
system that back pulses the filter at the simple
Brenntag North America 610-926-6100 www.brenntagnorthamerica.com turning of the on/off pump switch, resulting
Camie-Campbell Inc. 800-325-9572 www.camie.com in longer use without the need to clean filters.
Chevron Texaco, Global Lubricants Div. 714-846-3233 www.chevrontexaco.com
Citgo Petroleum/Clarion Lubricants 800-248-4684 www.clarionlubricants.com The units also incorporate a 0.3 micron quick
CRC Industries Inc. 800-272-4620 www.crcindustries.com exchange filter as standard with optional
Dow Corning Corp. 989-496-6000 www.dowcorning.com
Exxon/Mobil Industrial Lubricants 800-662-4525 www.mobilindustrial.com
HEPA filtration and a variety of hose size op-
Fuchs Lubricants 800-645-6368 www.fuchs.com tions and custom designed hoods or pickup
Hasco Oil Co. 562-595-8491 www.hascooil.com tools, to suit specific applications, whether
Huskey Specialty Lubricants 909-340-4000 www.huskey.com
Jax/USA Behnke Lubricants 262-781-8550 www.jax.com they are for dust suppression, spillage cleanup
Jet-Lube 800-538-5823 www.jetlube.com or reclaiming excess product.
Ken-A-Trix Lubricants 206-764-4668 www.kematrix.com
Key International Inc. 732-536-9700 www.keyinternational.com Volkmann; Bristol, Pa.
Kluber Lubrication North America 603-6474104 www.kluber.com 609-265-0101; www.volkmannusa.com
Krylon Products Group 800-777-2966 www.KPG-Industrial.com
LPS Laboratories 770-243-8901 www.lpslabs.com
Lubriplate 800-733-4755 www.lubriplate.com
Motion Industries 800-526-9328 www.motionindustries.com
Natoli Engineering Co. Inc. 636-926-8900 www.natoli.com
Nelson-Jameson 800-826-8302 www.nelsonjameson.com
Orange Line Oil Co. 909-623-0533 www.orangelineoil.com
Petro-Canada Lubricants 866-335-3369 purityfg.com
Shell Lubricants, Food & Bev. 800-840-5737 www.shell.com/food
Spray Dynamics Inc. 636-629-7366 www.spraydynamics.com
Sprayon/Sherwin-Williams Co. 800-777-2966 foodgrade.sprayon.com
Summit Industrial Products 800-749-5823 www.kisummit.com
Total Lubricants USA Inc. 908-374-5052 www.nevastane.com
Ultrachem Inc. 302-325-9800 www.ultracheminc.com
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McCloud Services 800-332-7805 www.mccloudservices.com
Meritech 800-932-7707 www.meritech.com
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Taiwan - Sydney Lai ABB Motors & Mechanical.................................................................................................................................6
Ringier Trade Publishing
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9F-2, No.200
Allied Electronics and Automation..............................................................................................................1 1
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American Egg Board...........................................................................................................................................9
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Fax: 886-4-2310-7167
Brenntag North America................................................................................................................................. 1 6
sydneylai@ringier.com.hk Cablevey Conveyors.......................................................................................................................................... 3 7
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1486 Nanjing Rd. West, Shanghai Dyson/AirBlade.................................................................................................................................................... 6 7
200040 China Eriez Magnetics.....................................................................................................................................................5 2
Phone: 86-21-6289-5533 x368 Flexicon Corporation........................................................................................................................................... 3
Fax: 86-21-6247-4855 Graceland Fruit.................................................................................................................................................... 4 2
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fostereprints.com. July 2018 FOOD PROCESSING • 65
MARKET VIEW
By John Stanton, Contributing Editor
Trend or Fad?
Trends have certain characteristics … and staying power.
I
am frequently asked about the difference between a trend program and levels of promotion and trade activity that will
and a fad. Confusing the two can be very costly, as you not be in place over the life of the product, or very aggressive
might invest in new products that you believe are likely to pricing, one cannot assume the sales are a trend but rather the
be trends. However, if you are wrong, you may have just lost result of a temporary push through the channel. For example,
your investment. are healthy snacks a fad? “Healthy snacks” may be growing but
For the record, there is nothing inappropriate about invest- they are still far behind that old favorite potato chips.
ing in fads. That is the major activity in the beauty and fashion The fourth condition is over what time period is the increase
industries. A major difference is that these companies know it measured. While there is no specific number of months, there
is a fad and they act accordingly. are some time periods that do make sense. The time periods
When there is a change in the market (either up or down), must be related to the frequency of purchase for the category.
how do you tell whether it is a trend or fad? I believe that in If a product is increasing in sales for six months can it be
order for something to be a trend, a few conditions must be met. called a trend? Equally important is who are the buyers that
The first condition is the change should be visible in categories make up the increase. In most cases, a trend should be defined
besides just the one under consideration. That is, if one thinks where not only trial purchases increase but also repeat sales, and
there is a trend toward exotic tastes and flavors, one should see there should be a strong depth of repeat. If you have all trial
this in multiple categories. I believe this is a trend, as you can and little repeat it sounds like a fad to me.
see sales of these products increasing in fresh produce (mangos, As an example, consider soy milk again. Panel data shows
papaya, passion fruit), in dairy products (exotic flavors in yo- most of the sales growth is trial purchases and there is little
gurt), in candy, baked goods and many of the sauces served in repeat. Aggressive marketing and the promise of a “healthy”
restaurants, etc. Whereas a fad is often (but not always) restricted product gets more trial sales each month, and this appears to be
to one or two categories. driving sales growth. If it has high trial and decreasing repeat
A second condition is the base measure of sales must be at it may look like a trend but it’s most likely a fad.
some significant level. In many cases what appears to be a trend Finally, a trend should stand the test of “smoothed data,”
in a product’s sales growth is often just moving from a very low which has statistically removed the effects of random movements
base to a slightly higher number, which yields a high growth rate in the data, seasonal and/or cyclic events. I have found very few
but low sales. This is particularly important because all trends companies use smoothed data. While there are a number of ways
usually start at a low sales level. to smoothe the data, most are very simple to both understand
In the case of the dairy industry, milk producers were con- and calculate. The idea is that if the data is reported as an aver-
cerned about the huge growth in plant-based beverages. Any age over, say, six months, then changes may be attributed to
sales increase in this category would appear to be major growth. something other than marketing programs, bad/good weather
This does not mean the growth in small base categories should or any other temporary variation. It may be a trend!
be ignored, but it shouldn’t be anointed as the second coming Following trends is like surfing. You have to catch the wave
when growth rates are based on low sales levels. For example, just right. Move too soon and you likely will wipe out. Wait too
after all the fanfare, plant-based “milk” is still less than 10 long and you will miss the wave. Every food company should have
percent of all milk sales. a trend team that identifies trends. It is important someone on
The third condition is that sales growth must be under nor- the team argues against the trend and provides data counter to
mal or at least comparable marketing conditions. If a company the trend, while others argue for the trend. From this dialogue,
has just introduced a new product with a major advertising the truth will emerge and profit will be right behind.
John Stanton, Ph.D., is a professor of food marketing at Saint Joseph’s University in Philadelphia. Email him at jstanton@sju.edu.

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