Food Processing - October 2007 - (Page 37)

COLL ABOR ATIONS EYEBROW Adm helped a bakery develop healthier versions of its existing sweet snacks; Adm personnel were there when the pilot batch came out of the baker’s oven at 2 a.m. • Scoping and definition stage: Suppliers can provide conceptual samples for use in qualitative work during the product definition phase. • Product development and refinement stage: Many suppliers can provide formulation guidance for the complete product system, not just recommended levels for the ingredient they supply. • Commercialization and launch: Supplier technical personnel can provide assistance with troubleshooting during production start-up or when issues occur during production. Suppliers often can identify a copacker to manufacture the product. You can read the entire chapter “A supplier perspective: superior services and products Help change Happen” of the book Accelerating New Food Product Design and Development at www.read-more.us/?fp07-241. Whether it’s the ingredient arm of one Top 10 food processor collaborating with the product development arm of another Top 10 firm, or a multibilliondollar, multinational ingredient supplier helping out an entrepreneur, collaboration is the name of today’s product development game. Beyond just the cliched win-win, the collaborations we chronicle here are wins for consumers as well. Size does and doesn’t matter MolliCoolz LLC was pretty much a small www.foodprocessing.com development company with a product concept and a hurdle to overcome when it first met up with representatives of Cargill Inc. – at $75 billion in sales, one of the world’s largest privately held firms. MolliCoolz (www.mollicoolz.com) was developing cryogenically frozen ice cream beads, but wanted to ship and retail them at normal freezer temperatures instead of the -40°F special freezers that relegated a competitor (Dippin’ Dots) to sports and entertainment venues. Keeping the ice cream beads intact and free-flowing at around 0°F would enable MolliCoolz to be shipped in conventional trucks and sold at convenience stores and even at grocery stores for home consumption. Bryan Freeman, president of the Stockton, Calif., company, learned Cargill (www.cargill.com), Wayzata, Minn., had not only some relevant ingredients but patented technology that would make the product a reality. Cargill not only helped reformulate the ice cream pellets but licensed the patented technology that enabled MolliCoolz to develop a unique spinoff product for foodservice. “This shows what can be accomplished when a small, entrepreneurial company teams with a large company like Cargill,” says Freeman. Cargill researchers improved the formulation with a unique mix of stabilizers and other ingredients, and the higher freezing temperature was achieved. In just october 2007 food processing • 37 http://www.mollicoolz.com http://www.cargill.com http://www.read-more.us/?fp07-241 http://www.timken.com http://www.timken.com/conditionmonitoring http://www.timken.com http://www.foodprocessing.com

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

Food Processing - October 2007 Contents Editor’s Plate Power Lunch NewsBites Rollout Food Biz Kids Product Spotlight Annual R&D Survey Product Development Plant Operations Packaging New Product Profiles Toops Scoops

Food Processing - October 2007

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