Food Processing - January 2008 - (Page 41)

At the very beginning, an Activity Management Project qualifies ideas with respect to both marketability and to resources. “This gets engineering and supply chain involved at the very beginning, so we can see everything that will be needed to produce a new idea,” says Jerome. The pipeline of new ideas at Mars Snackfood is always full, he say. It’s a matter of picking out the best ideas to pursue. The AMP meets regularly, so people and their ideas vie for places on the agenda. Then comes the Development Quality Plan. Representatives of all job functions formally get together to discuss the product under study. At this point packaging and quality also are brought into the process. If the process continues successfully, prototypes are produced in the pilot lab and the product may well be launched. It’s all very cross-functional, and it seems to be working. Some of the same candy-shell and printing technology behind M&M’S begat fruitf lavored Skittles. Build in some manufacturing f lexibility and add Internet information technology and you get My M&M’S. Put the same personalized messages on foil wrappers and you’re eating My Dove. What to do with all this f lavanol research? Create a new line of health-food chocolates: CocoaVia. Then make it decadent via the Dove brand. Next, make it liquid, as in a new Dove beverage expected to debut in the coming weeks. R&D, marketing, manufacturing and more job functions all share the credit for keeping the pipeline full. Wenger Textured Vegetable Protein Systems . . . the experience to enhance profitability. There’s nobody in the industry who has helped produce more textured vegetable protein for more years than Wenger. We pioneered the process over forty years ago. And today our extrusion equipment is meeting the evergrowing demand by health-conscious consumers for sophisticated meat alternatives. Wenger provides the total system for mixing, wet milling, extruding, drying and cooling many varieties of textured vegetable products including standard chunk and minced; mechanically expressed; structured meat analog; fibrous vegetable protein; and high moisture meat analogs. So next time you’re looking for cost efficiency and proven experience, give us a call. Nobody knows textured vegetable protein like Wenger. more on THe weB mars snackfood U.s. was our 2007 processor of the Year, with much of our december issue devoted to a profile of the big, global company. if you missed that issue, read the overview story online at www.foodprocessing.com/articles /2007/305.html?cmp=iLc-rss. mars’ manufacturing technology and a tour of the Hackettstown, n.J., m&m’s plant is at www.foodprocessing.com/ articles/2007/322.html?cmp=iLc-rss. even columnist diane Toops gets into the act with an interview of the green m&m at www.foodprocessing.com/ voices/toops_scoops.html. www.foodprocessing.com USA 816 891 9272 / EUROPE 32 3 232 7005 CERTIFIED ASIA 886 4 2322 3302 / WWW.WENGER.COM ISO 9001:2000 PHOTO COURTESY OF ADM http://WWW.WENGER.COM http://www.foodprocessing.com/articles/2007/305.html?CMP=ILC-rss http://www.foodprocessing.com/articles/2007/305.html?CMP=ILC-rss http://www.foodprocessing.com/articles/2007/322.html?CMP=ILC-rss http://www.foodprocessing.com/articles/2007/322.html?CMP=ILC-rss http://WWW.WENGER.COM http://www.FoodProcessing.com/voices/toops_scoops.html http://www.FoodProcessing.com/voices/toops_scoops.html http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - January 2008

Food Processing - January 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Product Spotlight Seventh Annual Manufacturing Trends Surbey Product Development Ingredients Plant Operations Plant Operations & Packaging New Supplier Products Toops Scoops

Food Processing - January 2008

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