Baking & Snack - July 2009 - 30

31

Sugar-Free

All-Stars

Hill & Valley applies lean
manufacturing principles to
continuously improve efficiencies
of its production lines.

BY SHANE WHITAKER
lthough Hill & Valley, Inc. specializes in baked
sweet goods, you won't find silos with thousands
of pounds of sugar or high-fructose corn syrup
at this plant. Neither will you see pallets or totes
of these ingredients. No, the Rock Island, IL-based bakery is known as America's largest exclusive manufacturer
of sugar-free and no-sugar-added desserts. For more
than 20 years, Hill & Valley has specialized in baking premium sweet goods without traditional sugars.
Instead, the bakery uses sugar alcohol blends and
other low-calorie sweeteners such as maltitol, lactitol,
sorbitol and sucralose. A sweet scent wafts in the air as
workers unload sacks of these sweeteners into a horizontal mixer, but its products do not contain the sugars that
increase blood glucose levels.
Hill & Valley was founded in 1987 by George Coin
as Rock Island Baking Co., and at that time, its primary
products were pies, including 4-in. snack pies named
after Mr. Coins' wife, Nancy. Soon, he realized the only
snack pies that consistently sold well were the no-sugaradded pies, and after discovering this niche, the company
changed its name to Nancy's Pies in 1988 and concen-

A

trated on selling no-sugar-added pies, eventually moving
on to other desserts.
Because of its expansion into cakes, cookies, muffins
and other desserts, the company no longer believed that
Nancy's Pies was an apt moniker. The company had already begun branding products with Hill & Valley for
more than a year before formally changing its name in
July 2005.
A month later, Circle Peak Capital, a New York, NY,
investment firm, purchased the company from Mr. Coin;
however, this brought little change to the daily operations of the bakery. Mr. Coin's son-in-law, Scott Florence,
who joined the company in 1995 and served as president,
remains with the company as its c.e.o.
Hill & Valley relocated to its current facility in 1998. The
ᮡ Hill & Valley personnel display the six blue ribbons the bakery won at the
National Pie Championships earlier this year as well as some of the baked
sweet goods produced at the plant. Picture are (from left) Sylvia Gomez,
research assistant; Felicia Carlson, marketing manager; Jose Velez, R&D and
QA manager; Scott Florence, c.e.o.; Hector Gonzalez, warehouse foreman;
Amy Behning, director of marketing; Julie Kainec, sales and cost accounting
manager; and Christine Sheumaker, accounting clerk.
July 2009 / BAKING & SNACK



Baking & Snack - July 2009

Table of Contents for the Digital Edition of Baking & Snack - July 2009

Contents
Baking & Snack - July 2009 - 1
Baking & Snack - July 2009 - 2
Baking & Snack - July 2009 - 3
Baking & Snack - July 2009 - Contents
Baking & Snack - July 2009 - 5
Baking & Snack - July 2009 - 6
Baking & Snack - July 2009 - 7
Baking & Snack - July 2009 - 8
Baking & Snack - July 2009 - 9
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