Food Business News - January 26, 2016 - (Page 12)

Jelly Belly sees opportunities in organic SAN FRANCISCO - The introduction of organic jelly beans by the Jelly Belly Candy Co. may only be the first step as the company seeks new opportunities. The new product made its debut during the Winter Fancy Food Show Jan. 17-19 in San Francisco. "The organic marketplace has been growing consecutively during the last 10 years," said Rob Swaigen, vice-president of global marketing. "It is a space we are not in, and it's an opportunity to reach new consumers." There are differences between organic and conventional Jelly Belly beans. For starters, the colors of the organic beans are not as vivid as the conventional counterparts. "All of the ingredients are derived from natural, organic sources and that did affect some aspects of development," Mr. Swaigen said. "This is a pectin-based bean, and it does have a slightly different mouthfeel than our other beans." Development of the organic variety has been under way for the past eight months. Ironically, Mr. Swaigen said product formulation was not the biggest challenge the company faced during development. "We had to get our Chicago plant certified organic," he said. Jelly Belly is not limiting itself to just organic jelly beans. As it worked to get organic certification at the Chicago plant, the company also invested in new equipment that will process a fruit-flavored snack line. "We're looking at a whole organic line for us," Mr. Swaigen said. Noting that organic foods have broad appeal, Mr. Swaigen said the new products will be made available in all markets and channels. "This will be relevant wherever we sell Jelly Belly," he said. "We probably have less natural, specialty stores and now we have this. But this product has been developed to go well beyond the natural food channel. Everything is line priced for our grab-and-go line. We recommend retailers place the product in the candy aisle rather than if they have an organic food aisle." The new organic product comes in 10 flavors, including apple, berry, blueberry, cherry, coconut, lemon, orange, peach, pear and strawberry. There is also a sour flavor assortment that features such flavors as apple, cherry, lemon, orange and berry. The organic fruit flavored snacks are available in bags with a mix of six flavors, including strawberry, berry, lemon, apple, orange and cherry. FBN Dang Foods adds onion chips to portfolio SAN FRANCISCO - Onion chips are the latest product to emerge from Dang Foods' new product pipeline and were on display at the Winter Fancy Food Show. The chips come in four varieties: sea salt, salt and pepper, chipotle garlic and Applewood barbecue, and are made from real onions, said company founder Vincent Kitirattragarn. The Berkeley, Calif-based company was a pioneer in bringing a coconut chip snack product to market, and Mr. Kitirattragarn said the introduction of onion chips is a natural progression for the company. "We pioneered the coconut chip category and grew it to about 7,000 stores," he said Jan. 17 during the Winter Fancy Food Show. "We reached a point where we were asking ourselves what to do next? We initially looked at mango, but then I was in a supermarket in Tokyo and saw all of these onion products. I ended up buying almost a whole shelf of products to try them." The product is marketed as clean label, as a natural alternative to the Funyuns brand of onion flavored rings, and Mr. Kitirattragarn hopes to capitalize on the health connotations associated with onion. The product is available in Whole Foods stores in about half of the country, and it will make its national debut in April. 12 FOODBUSINESS NEWS ® "We use real onion and not corn meal," Mr. Kitirattragarn said. "The product is processed using vacuum frying, which reduces the atmospheric pressure and allows it to be fried at a lower temperature. This gives us a fluffier chip that is not heavy with oil." Mr. Kitirattragarn said the product's target market is consumers who shop the "natural channel" and are willing to spend a little more on snacks. "We want to get it to the right consumer, get in their mouths and then it will become a repeat buy," he said. Dang Foods was launched in 2012, and Mr. Kitirattragarn said the introduction of the coconut chip variety was a learning experience, one in which the company learned several lessons it plans to employ with the roll-out of the onion chip line. "When we launched the coconut chip product, we had two sizes and we didn't need two," he said. "We also launched line extensions that were not line priced and needed to be refrigerated. It didn't work. Now everything is line priced. "We also have a better idea of how to market the product. It's a matter of sampling in stores, trying to get brand ambassadors and trying to get the product into as many mouths as possible." FBN January 26, 2016

Table of Contents for the Digital Edition of Food Business News - January 26, 2016

Food Business News -- January 26, 2016
Global turmoil clouds Unilever’s outlook
D.O.J. toughens stance on foodborne illness accountability
Dairy Business News - Competition spurring yogurt innovation
Table of Contents
Web Contents
Editorial - Food uncertainty in zero-rate era end
Jelly Belly sees opportunities in organic
Dang Foods adds onion chips to portfolio
Enjoy Life Foods on the cusp of enjoying greater growth
Bone broth debuts in a K-cup format
Brynwood Partners to acquire Sunny Delight Beverages
Krave founder in new food endeavor
A long road ahead for Chipotle
Oberto Brands to streamline operations
Hain Celestial under pressure in the U.S.
Inventure expands in frozen food
Kroger remains Wall Street darling
Wal-Mart to close 269 stores
Market Insight - Sugar intake in the spotlight
Ingredient Trends - Savory Flavors sliding into sweet applications
Ingredient Innovations - Egg replacer revelations
U.S.D.A. detects avian influenza in turkeys
New Food Products
Ingredient Market Trends - Iran likely to remain market largely lost to U.S. wheat
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - January 26, 2016

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