Food Processing - September 2007 - (Page 29)

ADVERTISEMENT a snack that may be targeted against cookies and other craveable foods, it is shelved with the rice cakes, so this “cookie alternative” can be difficult to find. Texture is key to a snack experience; textural complexity is critical to the cookie experience. The texture of Mini Delights is crunchy and crisp while the chocolate drizzle is smooth and soft. After chewing, the snack melts in your mouth to form the same flavor and texture of fudgey shortbread cookies. The chocolate taste is strong and lingering and supports the perception of cookie in your mouth. The mini cakes are small and round with a slight dusting that adheres to the fingers (just like a shortbread cookie). The bag fits into your purse, backpack or pocket and so can be taken with you on the go. Due to the flavor, both women and men enjoyed the eating experience. Mini Delights come in under the 100-calorie paradigm of healthiness. At 90 calories, one shouldn’t be shocked that 30 percent of the calories are from fat (3.5g). Add just 85mg of sodium, and these snacks seem fairly healthy. The one drawback was the scant 1g of fiber, a surprise since these are made from whole grains. Does the product deliver? This is a craveable snack. The crisp texture satisfies crunching needs, the contrast against the chocolate drizzle fulfills the softer texture cravings. The flavor can banish the need for a cookie. This is an analog that really works while still maintaining its healthfulness. The Quaker rice cakes brand is positioned toward women trying to mange their weight. But this product will be enjoyed by consumers who do not eat rice cakes and are looking for a good snack. It was surprising to see the number of men and teens who liked this product. The challenge is to attract teens and men who may like the product but would not consider buying it based on the brand positioning. How to make the idea bigger: This is a great product; a snack that has a healthy halo and tastes great. Creating more flavor/ texture analogs of other craveable experiences might be an option. Understanding how the product breaks down in the mouth to deliver the experience the analog is replicating is critical. Another suggestion is to increase the amount of fiber in the product so it can stand with more health benefits than just low calories. Rating: This product is very good. It leverages a flavor that is common to higher-calorie items; it has a complex texture which causes one to “look again”; and it has a familiar brand, which carries strong health associations yet allows for the replication of a craveable product. Market potential: Good. The product will connect with the targeted user group and is broad enough to reach other potential user groups to make this line extension do well -- as long as consumers can find it in the store. This is an example of creating an experience through the linking of certain tastes and textures associated with other categories of products. Hollis Ashman is chief strategist and Jacqueline Beckley is president of the Understanding & Insight Group, a strategy and product development firm that connects with consumers using qualitative and quantitative approaches. See www.theuandigroup.com. www.foodprocessing.com Ace Your Next Audit By Zia Siddiqi, Ph.D., B.C.E. Director of Quality Systems, Orkin, Inc. W hen it comes to your audit, the key to success is all in the preparation. Since pests can carry diseases that threaten food safety, auditors will pay particular attention to your pest management efforts during their inspection. And, with pest control accounting for as much as 20 percent of your total audit score, your program must be ready come audit-day. Follow these five steps to ace the pest management portion of your next third-party audit: 1. Meet with your pest management professional to review your auditor’s requirements and ensure that your facility meets their expectations. 2. Review all on-site documentation for its completeness and accuracy. It’s easy to lose a few points for including an outdated document. 3. Inspect the exterior of your facility for rodent burrows, bird nests and other animal activity. Make sure all rodent bait stations are in their correct positions and secured to the ground. 4. Walk through the interior of your facility and check for properly placed traps and signs of pests, such as droppings, exoskeletons, or live or dead pests. 5. The day before your audit, gather all pest documentation and make one last lap around your facility to make sure that it is free of pests and ready to go. For more audit preparation tips and to download Orkin’s free pre-audit checklist, visit Orkin University Online, a set of free learning tools at www.orkincommercial.com under the “About Orkin” tab. To learn more, or if you simply want a free, on-site consultation, call us toll free at 1-800-ORKIN-NOW or visit us online at www.orkincommercial.com. n Dr. Zia Siddiqi is Director of Quality Systems for Orkin, Inc. A board-certified entomologist with more than 30 years in the industry, Dr. Siddiqi is an acknowledged leader in the field of pest management. For more information, email zsiddiqi@rollins.com. http://www.orkincommercial.com http://www.orkincommercial.com http://www.orkincommercial.com http://www.theuandigroup.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - September 2007

Contents Editor's Plate Power Lunch NewsBites Regulatory Issues Rollout Food Biz Kids Product Spotlight Next-Generation Manufacturing Models Product Development Ingredients Packaging Show Previews New Product Profiles Toops Scoops

Food Processing - September 2007

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.