NEWS & ANALYSIS
INDUSTRY NEWS
MetaMorphix helps companies improve meat quality
Life sciences company MetaMorphix Inc., Savage, Md., has joined with two well-known food and agriculture companies to help improve the quality of meat.
The company, working with Cargill Inc., Minneapolis, Minn., recently completed the first whole cattle genome association study and developed tools that could identify cattle that meet consumer demands for quality meat products. Using cattle from two Cargill business units—Caprock Cattle Feeders and Excel Corp.—MetaMorphix identified and characterized a dense map of novel genetic markers based on single nucleotide polymorphisms in beef cattle. Then, after conducting a whole genome association study in a population of commercial beef cattle at a Caprock feedlot, MetaMorphix discovered specific regions in the cattle genome that associate with desirable beef traits. The company generated more than 14 million genotyping assays during the research program.
The company also collaborated with Monsanto Choice Genetics, a subsidiary of St. Louis, Mo.–based Monsanto Co., to apply genomic technologies to provide genetic improvements in pork. MetaMorphix will provide Monsanto with an exclusive license to access MetaMorphix’s Genius Whole Genome System™, a genomic single nucleotide polymorphism mapping system, to help scientists to identify precise locations of the genome responsible for several economically important meat quality, health, reproduction, and production traits.
Tetra Pak cartons included in museum display
For decades, millions of people have purchased milk, juice, and other drinks contained in them. Now, the Tetra Pak Tetra® Classic and Tetra Brik® cartons are included in an exhibition of everyday “inspired designs that help make life easier, safer, and more fulfilling” at the Museum of Modern Art, temporarily located in the New York borough of Queens.
The exhibition, “Humble Masterpieces,” showcases approximately 120 common objects, including Post-It® Notes, bubble wrap, paper clips, baby bottles, barrettes, soft contact lenses, Jelly Belly Jellybeans, soy sauce dispensers, and zippers. Many of the articles featured—including plenty of food and food-related items—are examples of those used every day, and the exhibition celebrates the design and engineering ingenuity that went into creating these objects.
The Tetra Classic carton, originally known as the Tetra Pak when first introduced in 1952, and the Tetra Brik carton, introduced in 1963, have become the foundation for different shapes and sizes of cartons used for milk, cream, juices, soup, sports and nutrition beverages, tomato sauces and purées, puddings, and syrups.
The exhibition ends September 27. For more information, visit www.moma.org.
Cole named director of NCFST
Martin Cole was recently named Director of the National Center for Food Safety & Technology. He previously served as Co-Director of Australia’s National Centre of Excellence in Food Safety.
Cole has more than 10 years experience with the Codex Food Hygiene Committee, where he has served on a number of different country delegations. He has also chaired the main technical groups that produced models for the UK government’s program, FoodMicromodel, and the European Commonwealth/FLAIR concerted action on modeling. He has also held several senior positions within the food industry, including Head of Microbiology for Unilever and Group Director of Food Safety for Nabisco. He is a Member of IFT, a Fellow of Food Standards Australia New Zealand, and a research professor at the University of Tasmania.
NCFST is a research consortium of industry, government, and academia that addresses the food safety implications of emerging technologies in food processing and packaging. It is located at the Illinois Institute of Technology’s Moffett Campus, Bedford Park, Ill.
Kao expands sales area of Enova™
Oil
Kao Corp., Tokyo, Japan, has announced that its Enova Oil will be available throughout the United States by early 2005. The company made the decision after receiving strong results in test markets in Chicago, Ill., and Atlanta, Ga.
Sold under the Econa® Healthy Cooking Oil brand name in Japan, Enova Oil was developed by Kao and is the best-selling oil product in Japan. It will be marketed by ADM Kao LLC, a joint venture formed in June 2001 between Kao and Archer Daniels Midland Co., Decatur, Ill. ADM Kao also continues to work with food manufacturers on developing co-branding opportunities to promote Enova Oil for use as a raw material in salad dressings and mayonnaise.
The function of the primary ingredient in the oil, diacylglycerol, is to prevent an increase of postprandial levels of blood triglyceride and the accumulation of fat deposits in people who consume the oil.
Tarantino named Director of Food Additive Safety
The Food and Drug Administration’s Center for Food Safety and Applied Nutrition (CFSAN) has named Laura Tarantino Director of CFSAN’s Office of Food Additive Safety (OFAS). She replaces Alan Rulis, who serves as CFSAN’s Senior Advisor for Special Projects.
Tarantino will provide leadership for FDA’s food additive safety programs and will oversee all aspects of CFSAN’s petition review processes for food and color additives and consultation and notification processes for GRAS substances, food contact substances, and foods and food ingredients derived from recombinant DNA biotechnology.
Prior to her appointment, Tarantino served as Acting Director of CFSAN’s Office of Nutritional Products, Labeling, and Dietary Supplements for five months. Before that she was the Deputy Director of OFAS for seven years. Prior to joining FDA, she was on the faculty at Columbia University College of Physicians and Surgeons and Eastern Virginia Medical School. She received her Ph.D. degree in biochemistry from Cornell University.
Ecolab joins effort in promoting food biosecurity
Ecolab Inc., St. Paul, Minn., has joined a consortium of academic, private sector, and government experts responsible for identifying security gaps in the U.S. food supply and developing comprehensive plans to respond to those gaps. Ecolab scientists will contribute their knowledge of antimicrobial agents and food industry processes from farm to table to the program.
The University of Minnesota, which was recently named one of three U.S. Dept. of Homeland Security Centers of Excellence, is coordinating the effort. Other partners in the 90-member consortium include independent research facilities, state health and agriculture agencies, professional organizations, agriculture and food industry companies, private sector consultants, Michigan State Univ., North Dakota University, the University of Wisconsin-Madison, and experts at 12 other universities.
The consortium will develop ways to protect the nation’s food supply from deliberate contamination or terrorist attack. According to the Dept. of Homeland Security, past efforts to protect the U.S. food supply focused primarily on preventing and reducing accidental contamination by naturally occurring agents. Today, the focus is on protecting against potential deliberate contamination and enhancing capabilities to anticipate, prevent, respond to, and minimize the effects of such attacks.
Kraft partners with South Beach Diet creator
Kraft Foods Inc., Northfield, Ill., recently formed an alliance with Arthur Agatston, cardiologist and creator of the South Beach Diet, in which the company will use the South Beach Diet trademark to promote certain Kraft products that can be used by people following the diet program.
Additionally, Kraft and Agatston will collaborate on nutrition research at the Agatston Research Institute to help people eat and live better.
In a press release, Lance Friedmann, senior vice president of global health and wellness for Kraft said, “Dr. Agatston’s lifestyle approach to weight management—along with his focus on increasing whole grains and vegetables while lowing saturated and trans fat in the diet—are consistent with Kraft’s commitment to improved nutrition.”
COMPANY NEWS
Archer Daniels Midland Co., Decatur, Ill., has entered into a contract to acquire Gold River Mills LLC’s rice mill facility in Arbuckle, Calif. ADM Rice Inc., Tarrytown, N.Y., a wholly owned subsidiary of Archer Daniels Midland, will manage the new operations. The facility will integrate into ADM’s global grain and transportation system to serve California rice growers and domestic and international customers. Gold River Mills is based in Woodland, Calif.
Archer Daniels Midland Co. recently reached a $400-million settlement with the plaintiff class in the federal antitrust civil suit that claimed ADM and two other companies in the early 1990s conspired to fix the price of high-fructose corn syrup. The plaintiffs, which included Coca-Cola Co. and PepsiCo., had alleged damages of $1.6 billion.
Archibald Candy Corp., Chicago, Ill., has selected M&M Meat Shops Ltd., Kitchener, Ontario, Canada, as the initial bidder in the sale of Laura Secord, one of Canada’s leading marketers and retailers of boxed chocolates, scooped ice cream, and other confectionery items. Under the agreement, M&M will acquire all of the assets of Laura Secord from Archibald and its Canadian subsidiary and has agreed to assume all of Laura Secord’s existing leases, supplier and customer arrangements, and employees.
Campbell Soup Co., Camden, N.J., recently announced that it will eliminate 300 salaried positions in North America, including approximately 165 positions at its headquarters and up to 100 positions in its international locations, subject to legal requirements. The company also plans to expand the convenience and availability of its leading brands, such as Campbell’s, V8, Peppridge Farm, and Arnott’s, through new product introductions, new packaging, and broader distribution.
Cargill Inc., Minneapolis, Minn., in July sold its Brazilian juice operations to two Brazilian companies, Citrosuco and Cutrale, in separate transactions. The juice operations include four citrus production farms, two processing plants, fruit supply agreements, and related assets. Cargill plans to remain involved, sourcing Brazilian origin citrus products from Citrosuco and Cutrale.
Cargill Food & Pharma Specialities, a business unit of Cargill Inc., Minneapolis, Minn., and E.T. Horn Co., La Mirada, Calif., have entered into an agreement making E.T. Horn Co. the exclusive distributor of Cargill Food & Pharma Specialities’ line of lecithin products in the western United States.
Cargill Juice North America, Frostproof, Fla., and Unique Beverage Concepts, Harrisburg, Pa., recently agreed to a supply program in which Cargill Juice will handle and manage all manufacturing elements associated with Unique Beverage Concepts’ foodservice business. Cargill Juice, a business unit of Cargill Inc., will also provide all juice origination, quality control, and blending and packaging activities.
Chiquita Brands International Inc., Cincinnati, Ohio, has sold its banana-producing and port operations in Colombia to Invesmar Ltd., the holding company of Colombia–based C.I. Banacol S.A. Under the transaction, Invesmar agreed to maintain certifications to the social, environmental, and food safety standards that Chiquita established on Colombian farms where current Chiquita employees work.
Corn Products International Inc., Westchester, Ill., has acquired a controlling interest in a new joint venture that will manufacture modified corn starches for the Chinese market. This establishes a manufacturing presence in China for CPI. Golden Far East (Shouguang) Modified Starch Co. Ltd., Shouguang, China, is a joint venture between CPI and Shandong Juneng Electric Power Group Golden Corn Development Co. Ltd.
Danisco Textural Ingredients, a business unit of Danisco A/S, Copenhagen, Denmark, recently purchased a full production facility for processing semi-refined carrageenan (PES) from Scottish Scotcol. This marks Danisco’s debut in PES production.
Flower Foods Inc., Thomasville, Ga., has reached an agreement to buy the assets of Sara Lee Bakery Group’s Houston, Tex.–based bread and bun bakery. Sara Lee Bakery Group, St. Louis, Mo., has said it will cease production at the facility in September. The transaction includes lists of associated private label and foodservice customers that Sara Lee Bakery Group currently serves in selected Texas markets.
To consolidate its European flavor production, Givaudan SA, Geneva, Switzerland, plans to transfer its flavor-compounding production from Barneveld, Netherlands, to its sites in Germany and Switzerland. The company expects to begin the transfer in October 2004 and complete it in December 2005.
International Flavors & Fragrances Inc., New York, N.Y., expects to close its Canadian manufacturing facility by December 2004 and transfer all production to its South Brunswick, N.J., and Carrollton, Tex., locations. IFF will maintain its current Canadian sales staff and will have a third-party-managed warehouse and distribution center—expected to open this October— in Canada to serve its Canadian customers. IFF has also entered into a letter of intent with Frutarom Industries Ltd., Haifa, Israel, for the intended sale of its fruit preparations businesses in Switzerland and Germany.
McCain Foods Ltd., Florenceville, New Brunswick, Canada, in August began construction of a French fry processing facility in Harbin, Heilongjiang Province, in northeast China. Construction of the facility, which includes a processing plant and two potato storage areas, is expected to be completed in September 2005.
Monell Chemical Senses Center, Philadelphia, Pa., has received a capital campaign contribution of $500,000 each from Firmenich Inc., Geneva, Switzerland, and Givaudan, Geneva, Switzerland, to help support the expansion of Monell facilities and chemosensory research programs. Monell is seeking to raise $10 million for the expansion.
National Starch and Chemical Co., Bridgewater, N.J., recently completed an expansion project that increased the production capacity for Hi-maize™ resistant starch by 33%. This is the second expansion this year, both part of a three-year, multimillion-dollar investment that the company is making to support research, clinical studies, plant science, manufacturing, marketing, and educational efforts related to Hi-maize and other novel carbohydrate nutrition.
Nestlé SA, Vaud, Switzerland, has sold its cocoa bean processing facilities in York, UK, and Hamburg, Germany, to Cargill Inc., Minneapolis, Minn. As part of the transaction, Nestlé will enter into a long-term agreement with Cargill for the supply of cocoa products to some of its European confectionery businesses. Both companies have a long-lasting relationship, and Cargill supplies Nestlé with ingredients such as vegetable oils and specialty starches.
Organic Valley Family of Farms, LaFarge, Wis., and Guida’s Milk and Ice Cream, New Britain, Conn., have formed a new co-processing partnership. Under the agreement, all four Organic Valley HTST white milks (whole, 2%, 1%, and skim) will be processed at Guida’s facilities, which were certified organic this year and include a new state-of-the-art pasteurization facility.
Sargento Foods Inc., Plymouth, Wis., recently reorganized its R&D department to focus on technical leadership and more closely align itself with its sales, marketing, and innovation teams. The R&D department will also increase its technical capabilities by adding internal culinary expertise and a food safety expert. A new team, operational services, has been added to the R&D department to provide operations project and category management.
Smithfield Foods Inc., Smithfield, Va., recently purchased Jean Caby and related companies. The companies will merge with Smithfield’s French unit, SBS, creating a first-tier processed meat company in France. The new company will operate under the Jean Caby name.
J.M. Smucker Co., Orrville, Ohio, recently completed its acquisition of International Multifoods Corp., Minnetonka, Minn. Smucker’s portfolio now includes Smucker’s®; Jif®; Crisco®; Pillsbury® baking mixes and ready-to-spread frostings; Hungry Jack® pancake mixes, syrup, and potato side dishes; Martha White® baking mixes and ingredients; Pet® evaporated milk and dry creamer; Robin Hood® flour and baking mixes; Bick’s® pickles and condiments; and Golden Temple® flour and rice.
Spangler Candy Co., Bryan, Ohio, and Chupa Chups S.A., Barcelona, Spain, recently formed a distribution alliance. Both companies will integrate their sales teams and combine their product lines, giving the companies more types of products to distribute in different locations around the world.
Stoneyfield Farm, Londonderry, N.H., recently converted its line of fat-free quart yogurts from all-natural to certified organic to meet consumer demands for more organic products. Currently, 85% of the company’s products are certified organic, meaning that the milk used in the yogurts comes from cows that were fed only with organic feeds and were not given antibiotics and synthetic growth hormones. The company plans to convert its entire product line.
Symrise, Holzminden, Germany, announced it will eliminate approximately 420–500 jobs worldwide as part of a restructuring plan and will relocate production facilities to improve the company’s competitiveness in the long term. In the meantime, the company may move production locations in Germany and North America to lower-wage countries.
Tate & Lyle, London, UK, plans to expand its sucralose plant in McIntosh, Ala., to help meet the growing demand for the product. The project is expected to be completed by January 2006.
Wayne Farms LLC, Oakwood, Ga., plans to construct a further-processing facility in Decatur, Ala. The 100,000-sq-ft facility will support two fully cooked production lines and will be constructed to allow modification and initiation of phases, which will add an additional four production lines. Construction on the first of three phases will begin in late 2004 and is expected to be completed in spring 2006.
PEOPLE NEWS
Charles P. Archer on June 30 resigned from his position as Vice President and Treasurer of Archer Daniels Midland Co., Decatur, Ill. Archer, who worked at the company for 26 years, is a third-generation member of the George A. Archer family, a founder of the company, and the son of the late Shreve M. Archer, Jr., who retired from the board of directors in 1998.
ADM Cocoa International, a business unit of Archer Daniels Midland, recently appointed Joseph Kenny as Managing Director and Kevin Powell as Technical and Food Safety Manager.
Anheuser-Busch Co. Inc. recently appointed Michael J. Owens to Vice President of Sales and Marketing; Robert C. Lachky to Vice President of Brand Management and Director of Global Brand Creative; and Anthony T. Ponturo to Vice President of Global Media and Sports Marketing.
Sheryl O’Loughlin has been named Chief Executive Officer of Clif Bar Inc., Berkeley, Calif. She replaces the company’s original founder, Gary Erickson, who will continue his involvement in the company by becoming more involved in new product development and package design.
The Coca-Cola Co., Atlanta, Ga., and Steven J. Heyer, President and Chief Operating Officer, have announced that by mutual agreement Heyer will leave the company after an orderly transition period to pursue new business opportunities.
Connell Purchasing Services, Naperville, Ill., has hired Bill Lewis as Director of Sales. Lewis has more than 25 years of strategic purchasing process experience in the packaging industry.
Anders Wilhjelm, current head of Danisco Venture, was recently appointed Sales Director of Danisco’s sales activities in the UK and Benelux.
Sara O’Brien has joined Domino Specialty Ingredients, Baltimore, Md., as Sales Coordinator, Specialty Ingredients. Her responsibilities will include handling responses to the company’s hotline for food and pharmaceutical clients and requests for samples, and coordinating the management of trade show exhibits for the company.
Exponent Inc., Menlo Park, Calif., recently hired Paul D. Boehm as Group Vice President of Environmental Practices.
The Fibred Group, LaVale, Md., has named Dwight G. Triplett Chief Operating Officer. Triplett, who has been serving as the firm’s resident consultant, has previous experience managing rapid growth of various retails brand such as Pepsi, Healthy Choice, Hunt’s, Armour, Butterball, Orville Redenbacher, Swift, Eckrich, and Brookfield Cheese.
Gainco Inc., Gainesville, Ga., has hired John Chiarella as Regional Sales Manager. Chiarella, who brings 12 years of poultry processing equipment knowledge to the company, will be responsible for managing customer relationships and further developing the growing markets in Latin America and the Caribbean.
Matthias Waehren has been named Chief Financial Officer of Givaudan SA, Genève, Switzerland. He replaces Othmar Vock, who will retire at the end of 2004 but remain active with the company in an advisory capacity for selected tasks. Waehren most recently worked for DSM Nutritional Products.
Hershey Foods Corp., Hershey, Pa., recently promoted C. Daniel Azzara to Vice President of Global Research and Development; Raymond Brace to Senior Vice President of Operations; Marcella Arline to Senior Vice President, Chief People Officer; David West to Senior Vice President, Chief Customer Officer; and James D. George to Vice President of Packaging.
Kellogg Co., Battle Creek, Mich., has named John A. Bryant President of Kellogg International, Jeffery M. Boromisa Chief Financial Officer, Jeffery W. Montie President of Kellogg North America, and Donna J. Banks Senior Vice President of Worldwide Innovation and Operations.
Linguagen Corp., Cranbury, N.J., recently named F. Raymond (Ray) Salemme Chief Executive Officer. His responsibilities include setting the strategic vision for the company’s presence in the food, beverage, and pharmaceutical markets.
Mike Porzio has been named Distinguished Scientist at McCormick & Co. Inc., Sparks, Md. He is co-inventor of the FlavorCell glass encapsulation technology as well as the inventor of the company’s new Advanced Flavor Delivery technology.
Lisa J. Donahue has been named to replace Wynn A. Willard as Chief Executive Officer of New World Pasta Co., Harrisburg, Pa.
Omya Inc., Alpharetta, Ga., has appointed Kevin Krummel to Regional Sales Manager for the company’s line of food and USP-grade calcium carbonate products. He has worked in the minerals/calcium carbonate industry for more than 20 years and for Omya since 1998.
Pilgrim’s Pride Corp., Pittsburg, Tex., has appointed Robert A. (Bob) Wright Executive Vice President of Sales and Marketing. He joined the company in 2003 and recently served as Executive Vice President of the company’s Turkey Div.
Robert Hobson has been named Managing Director of Pura Foods Ltd., a subsidiary of Archer Daniels Midland Co., Decatur, Ill. He has worked for ADM since 1973.
Brenda C. Barnes has been elected to the board of directors at Sara Lee Corp., Chicago, Ill. She is currently a member of the board of directors of The New York Times Co. and Staples Inc. and is the former President and Chief Executive Officer of PepsiCola North America.
Sargento Foods Inc., Plymouth, Wis., has named Rich Long R&D Director of Frozen Cheese Products, Rod Hogan R&D Director of Natural Cheese Products, Khalid Shammet R&D Director of Value Added Cheese Products, Marcella Artz Senior Laboratory Technician, Ravi Jhala Scientist, Gary Pruitt Senior Food Safety Principal, Brian Jenny Operations Service Director of Value Added and Frozen Cheese Products, and Lee Schweitzer Operations Services Manager of Natural Cheese Products.
Andrei Mikhalevsky has been named President of Symrise’s flavors division, replacing Daniel E. Stebbins, who decided to leave the company. Mikhalevsky previously held senior management positions at Campbell Soup Co., Camden, N.J., and Georgia Pacific Corp., Atlanta, Ga. Symrise is based in Holzminden, Germany.
Takasago International Corp., Rockleigh, N.J., has named Kathleen Connelly Senior Flavorist, Erin Hartigan Senior Food Technologist, and Hitesh Patel Flavorist Trainee.
Wendy’s International Inc., Dublin, Ohio, has named Bill Moreton as Chief Executive Officer of Baja Fresh® Mexican Grill, replacing Greg Dollarhyde, who held the position since 1998. Moreton joined the company in February 2004 as Executive Vice President of Subsidiary Brand Strategy.
SOCIETIES & ASSOCIATIONS
Jack in the Box receives IAFP’s Black Pearl Award
The International Association for Food Protection (IAFP) recently presented its Black Pearl Award to Jack in the Box Inc. The award is given annually to a company for its efforts in advancing food safety and quality through consumer programs, employee relations, educational activities, adherence to standards, and support of the goals and objectives of IAFP. The award is sponsored by Wilbur Feagan and F&H Food Equipment Co., Springfield, Mo.
Jack in the Box, San Diego, Calif., in 1993 developed and implemented a production-to-consumption food safety system that is considered by industry, consumer groups, and government agencies to be the standard for fast food and other foodservice companies. The company continues to develop methods to combat foodborn pathogens, and it manages a raw beef material supplier certification program to better ensure the compliance of finished product to strict standards.
Smail resigns as AIB president
Virgil Smail will resign after nearly 10 years as president of the American Institute of Baking (AIB) effective September 1, to become head of the Dept. of Grain Science and Industry at Kansas State University.
A member of IFT, Smail became AIB president in November 1994 and guided the expansion of AIB’s auditing services and the development of new programs such as the Bakers Quality Seal and Gold Standard that integrated a range of food safety, quality, and production efficiency audits. He also made AIB programs available overseas and was instrumental in AIB’s development of a Web site that provides registration, on-line courses, and information about AIB services. An interim president will be named during the search for a permanent replacement.
Daniel wins Entrepreneur of the Year Award
The Women’s Foodservice Forum (WFF) recently named Lori Daniel, chief inspiration officer and co-founder of Two Chefs on a Roll, winner of the WFF Third Annual Entrepreneur of the Year Award. WFF selected Daniel based on her commitment to expand her company and her effort to support and promote the careers of women in the foodservice industry.
Daniel founded Two Chefs on a Roll with Eliot Swart in 1985 as a wholesale dessert company that sold signature desserts to restaurants. The company has evolved into a full-range factory of custom savory and bakery products that designs and manufactures unique food products, including appetizers, sauces, soups, and desserts for restaurants, manufacturers, food processors, and food retailers. She has also participated in WFF’s mentor program and the leadership roundtable for the Annual Leadership Development Conference.
Paredes-López to lead Mexican Academy of Sciences
Octavio Paredes-López, a Professional Member of IFT, was recently appointed President of the Mexican Academy of Sciences for 2004–06. The Academy is equivalent to the National Academy of Sciences and represents a selected group of the most talented scientists of Mexico.
IAFIS names chair and elects board members
Virginia (Jean) Moran has been named Chair of the International Association of Food Industry Suppliers (IAFIS) Board of Directors. Moran, CEO and Chairman of the Board for Label Makers Inc., Pleasant Prairie, Wis., is the first woman to serve as IAFIS Board Chair. She will serve a two-year term as leader of the 22-member board.
Moran is responsible for strategic planning and overall company operations at Label Makers. She was first elected to the IAFIS board in 1999 as an at-large member, and has served on and held several leadership positions for a number of committees.
The IAFIS board also chose Viggo Nielsen, Safeline Inc., Tampa, Fla., as Chair-Elect and Ivan Larsh, Wedeco, Charlotte, N.C., as Treasurer.
IAFIS members elected the following individuals to the board: Lou Beaudette, Admix Inc., Manchester, N.H.; David Bryant, David Bryant Co., Roswell, Ga.; Gunther Brinkman, Norse Dairy Systems, Columbus, Ohio; Bill Wilson, Anderson Instrument Co. Inc., Fultonville, N.Y.; Tom Riggins, Packaging Technologies-Holmatic, Davenport, Iowa; and John Rooney, Evergreen Packaging Equipment/International Paper, Cedar Rapids, Iowa.
New Products
Sargento Foods Inc., Plymouth, Wis., has introduced Sargento SunBursts™ and Stars and Moons™ Snacks, finger-friendly shaped cheese snacks for snacking or entertaining. SunBursts are available in 7-oz packages of mild Cheddar, Colby Jack, and Monterey Jack variety packs, while Stars and Moons are available in mild Cheddar and Monterey Jack variety packs. Sargento Cracker Snacks® are sliced to fit atop crackers and are available in 6-oz packages of either Colby Jack, medium Cheddar, or a variety of Monterey Jack and mild Cheddar. The products are available in selected markets across the country.
To satisfy people on low-carbohydrate diets, Ketogenics, San Clemente, Calif., has introduced a line of low-carbohydrate products. Ketogenics’ Low Carb Ice Cream is available in chocolate and vanilla, and has 4 g of carbohydrates/serving. Its Low Carb Smoothies come in Orange Mango Paradise and Strawberry Banana Blast flavors, have 4 g of carbohydrates/serving, and are aspartame free. Brownie Mix Fudge Supreme contains 1.5 net carbohydrates per brownie and are sugar free, high in fiber, and made without preservatives. Completing the line of low-carbohydrate sweets is Chocolate Covered Candies available in almond, cherry, and espresso bean flavors; depending on the flavor, these treats contain 4 g or less of carbohydrates.
Kettle Foods Inc., Salem, Ore., now offers three new chip flavors in its line of snack products. Classic Barbeque Kettle™ Potato Chips are seasoned with natural honey and hickory flavor and spices such as paprika, chili pepper, and cayenne pepper. They are available in 2-oz and 16-oz packages. Roasted Red Pepper with Goat Cheese Kettle™ Potato Chips marry the sweet taste of roasted red pepper and the savory richness of natural goat cheese. They are sold in 5-oz bags. Fire Roasted Chili™Kettle™ Organic Tortilla Chips are made from stone-ground organic masa with sprouted yellow corn and organic brown rice. The chips, which are available in 8-oz bags, have a hint of cilantro and lime to complement the chili. The company hand cooks by the batch a specific variety of potato, the Russett Burbank, which is known for its high natural sugar content.
by KAREN BANASIAK
Assistant Editor
[email protected]