Food Business News - January 26, 2016 - (Page 13)

Enjoy Life Foods on the cusp of enjoying greater growth SAN FRANCISCO - At the end of the second quarter Enjoy Life Foods, a business unit of Mondelez International, will open its new plant in Jeffersonville, Ind. The new plant will triple the company's square footage compared to its plant in Schiller Park, Ill., and quintuple production capacity, said Joel Warady, chief sales and marketing officer for the company. "This means we have to sell a lot more product," he said during an interview Joel Warady, chief sales and marketing officer, Enjoy Life Foods Jan. 17 at the Winter Fancy Food Show. "But that's not a bad thing. We have been working from a converted facility that was not built to be a food processing plant. We were making it work." The Schiller Park plant will be closed, and the new plant will allow the company to expand production beyond its core lines of allergy-friendly cookies, bars, baking mixes and snacks. January 26, 2016 "At Expo West (to be held March 9-13 in Anaheim, Calif.) we will be introducing some new products that will get us into some new categories," he said. "That's why building the new plant has been so important to us. It gives us the opportunity to put in a lot of new production lines and grow." Mr. Warady emphasized the importance of innovation to the future of Enjoy Life and key to innovation is taste. For the past few years, the company has used outside contractors for recipe development. "Recipe developers are specialists," he said. "Manufacturers are great at manufacturing. When we develop an idea for a new product, we bring in the experts. We tell them what we are developing, the ingredients that can and can't be in the product, and let them do what they do best." The results have been positive, and the company plans to continue the effort going forward. "Everything we do is consumer-centric and that includes recipe development," he said. He added that being consumercentric means companies must serve consumers vs. boards of directors and shareholders. "Consumers want to know what's in their food, and it is our responsibility to tell them," he said. "That's been our philosophy, and it has worked for us." Mr. Warady commended the Campbell Soup Co. for taking the lead on labeling its products as to whether they contain genetically modified organisms. "It will be interesting to see what happens next," he said. FBN Bone broth debuts in a K-cup format SAN FRANCISCO - As the market for bone broth has heated up, manufacturers have been working to take the concept from food service to retail. At the Winter Fancy Food Show in San Francisco, LonoLife, San Diego, exhibited a single-serve format that may be used within the Keurig Green Mountain system. LonoLife may be considered version 2.0 of the company. It initially launched under another brand, but quickly shifted gears, said Brian Hoppe, national sales director. "We had a product, but didn't understand who would like it," he said Jan. 17 during the Winter Fancy Food Show. "Then we realized the Paleo community was very strong, very vocal, and we were quick to adapt." Working with the San Diego Coffee Co., the companies were able to develop the K-cup application. Mr. Hoppe added that what makes LonoLife's concept different is the K-cup pod they use is 100% recyclable. "We felt that was an important feature," he said. Traditional bone broths are made from roasted animal bones that are simmered for extended periods, from about 12 to 48 hours, with the goal of extracting the nutrients, minerals, gelatin, collagen and amino acids. What once was considered just a base for stews, soups and gravies has become a beverage that is perceived to be nutritious. LonoLife offers five products, two bone broths, beef and chicken, and three other varieties that are less traditional, including chicken, mushroom and vegetable varieties. The chicken broth is sourced from chicken stock, the mushroom concept is made with the white button variety, and the vegetable broth features a "cornucopia of fresh vegetables," according to the company. This past September, the Campbell Soup Co. launched a soup concept that may be brewed in Keurig Hot brewers. Mr. Hoppe credits the company with demonstrating to consumers that the Keurig may be used for more than just coffee. "That really showed us this can work," Mr. Hoppe said. "Bone broths are a perfect fit and they are on trend as people look for products high in protein that are nutritious." The product is marketed as being natural, but Mr. Hoppe said they are working to get it certified as organic. E-commerce is LonoLife's key sales channel at the moment, but like many other companies at the Winter Fancy Food Show, LonoLife is seeking to grow its distribution to specialty and mainstream retailers. "It's an education process," Mr. Hoppe said. "We realize this is different, and that's why we are here (at the show). To show people what this is and how good it is." FBN FOODBUSINESS NEWS ® 13

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
Ad Index
Food Business in the News

Food Business News - January 26, 2016