Baking & Snack - April 2004 - 31

of this segment
is growing 25%
annually for the
company.
Line Nos. 6 and
7 are - or will be - very similar as
well. At the time of Baking & Snack's
visit, space had been allocated for
Line No. 6 - a bar extrusion line
- and the company was awaiting
final delivery of equipment. The line
will have the capability to produce
baked or no-bake products. Line
No. 7 uses a Bepex-Hutt extrusion
system to produce such items.
"In addition to installing the
new extrusion line - Line No. 6
- we will be adding additional
Bepex-Hutt equipment and a Sollich
tempering/cooling tunnel to enable
enrobing on Line No. 7," Mr. Rothman noted. Line No. 6 will not have
enrobing capability.
Like Line Nos. 4 and 5, Line
No. 7 is being reconfigured for
straight-line operation. New packaging systems for this line will include
SIG packaging equipment.

all than branded
items. We're making an impact."
"We continue
to be the 'quiet giant,' even with this second plant,"
Mr. Rothman concluded. "As with
cookies and crackers, and now

cereal and bars, the perception
of taste and quality differences
between store and national brands
has shrunk. As long as our high
quality and value continue, loyalties to national brands will waver,
and this fosters new growth opportunities."
Ⅲ

READY FOR PRIME TIME. As Mr.
Rothman indicated during Baking
& Snack's visit to Bloomfield's Los
Alamitos facility in May 2000, diversification is vital to keeping the
company growing at a healthy clip,
whether through sheer number and
variety of products or by an extensive customer base.
Success has been exciting for the
company. "We helped create a shift
in consumer perception about private-label brand quality and taste,"
Mr. Ross noted. "Consumers are
now attuned to the fact that value
does not have to mean sacrificing
taste or quality."
"Name-brand loyalty is becoming a thing of the past," Mr. Rothman added. "People are looking for
quality, taste and value. The perception of lower quality if a product is
not a household brand is changing.
Grocers are offering premium quality store brands that are better overFor more information, see Page 113

April 2004 / BAKING & SNACK / 31



Baking & Snack - April 2004

Table of Contents for the Digital Edition of Baking & Snack - April 2004

Contents
Baking & Snack - April 2004 - 1
Baking & Snack - April 2004 - 2
Baking & Snack - April 2004 - 3
Baking & Snack - April 2004 - Contents
Baking & Snack - April 2004 - 5
Baking & Snack - April 2004 - 6
Baking & Snack - April 2004 - 7
Baking & Snack - April 2004 - 8
Baking & Snack - April 2004 - 9
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