Food Processing - October 2007 - (Page 38)

COLL ABOR ATIONS Shaft Alignment Rotalign® ULTRA OPTALIGN® smart a matter of months – in time for this past summer – the improved MolliCoolz product began rolling out to more than 12,000 grocery stores nationwide, as well as at water parks, arenas and sports stadiums. They come in nine flavors, including a three-flavor banana split variety, packed four single-serve packages to a box. They’re also sold as single-serve packages at thousands of convenience stories, movie theaters and other venues. The ingredients used span the broad portfolio of Cargill’s offerings and include cocoa powder, stabilizers, sweeteners and flavors. “The products have been very successful and it’s clear we will only expand distribution next year,” says Freeman. That is, if he’s not too busy with the instant milk shake product. That one he never saw coming. Years before meeting Freeman, Cargill scientists had developed intellectual property around a somewhat similar ice cream pellet for making milk shakes and smoothies. Cargill’s ice cream beads could be mixed with milk in a simple shaker to create a milk shake — without the use of a blender. The key was Cargill’s Daritech stabilizer product. But Cargill never commercialized the end product. “Cargill had the advanced R&D and cryogenics experience that nobody else had, and MolliCoolz had a way to commercialize it,” says Freeman. “Most importantly, the Cargill team ‘gets it’ – they understand our business, speak our language and were clearly committed to our success.” So after getting familiar with Freeman’s work in ice cream pellets, the big company licensed the technology to him and helped him further develop the milk shake pellets. Together they came up with a product initially aimed at foodservice, especially quick serve restaurants, that was easier to handle and mix than bulk ice cream and didn’t require the purchase of an ice cream mix dispenser. Employees just scoop the beads into milk or pour in premeasured packets of vanilla, chocolate or strawberry beads – or a neutral base bead that enables the restaurant to create unique milk shake flavors. With simple mixing – even just shaking – a thick milk shake results. The milk shake product won’t be in widespread distribution till next year, but Freeman thinks it will be a hit with small operators who cannot afford expensive milk shake-making equipment or locations that need to devote their labor to frying burgers or other things rather than mixing shakes. “I cannot emphasize enough the already strong commercial response to this product idea,” Freeman says. Currently, MolliCoolz and Cargill are working on bringing this milk shake concept to retail shelves, offering consumers a “milkshake in a cup” that needs only to be shaken to be enjoyed. MolliCoolz and Cargill are putting their heads together to determine what’s next on the cryogenics horizon. They’re working on a new bead for MolliCoolz h Watc O IDE e Vn Onli ALIGNEO® The right tool for every user, job and budget 305-591-8935 • www.ludeca.com SEEuSAtBOOth#6845PROCESSExPO ADM’sNovaLipidwasthekeytoatransfat-freeversionof(andnewbusinessfor)Cork’sDonuts. WWW.FOODPROCESSING.COM http://www.ludeca.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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