Snack World - August 2015 - (Page 22)

Customer-Centric in Every Sense F BY TRACI DAWN CARNEAL ounded in 2000 as a partnership between Dairy Farmers of America, Inc. and Fonterra Cooperative Group Ltd., Springfield, MO-based DairiConcepts has grown to eight US manufacturing plants, two development laboratories and a pilot testing plant. It customizes powders, concentrates, seasonings, flavor enhancers and hard Italian cheeses. "Food manufacturers choose DairiConcepts because of our ability to provide unique consumer sensory experiences that differentiate their brands and products in the marketplace," said Doug Audette, vice-president, sales and marketing. "We also work alongside customers during the innovation process to ensure we provide solutions that deliver against their needs." The three words that best describe DairiConcepts? "Trustworthy, customer-focused and innovative," said Delia Croessmann, senior manager, marketing. "DairiConcepts' Sensory Services team measures, analyzes and interprets responses to products as perceived through the human senses to ensure the final product delivers on customer expectations," Ms. Croessmann said. The process includes professional methodologies, test controls, trained panelists and statistical interpretation to analyze for differences in product attributes and provide sensory product profiles. Sensory Services also provides new product launch testing, cost reduction or process change product testing and extensive storage stability evaluations. "Our ability to combine technical innovation with dairy expertise to customize ingredients is one of our greatest assets," Ms. Croessmann added. 22 Snack World August 2015 www.sfa.org According to Mr. Audette, the company offers alternatives for achieving optimal flavor potentiation and ingredient functionality through technical developments, the sensory lab and culinary services. "These assets, combined with a solid knowledge of the snack industry and consumer trends, create the secret ingredient for success," he said. Further, the technical team that focuses on snack foods has many years of expertise formulating and producing topical seasoning blends and cheese and dairy powders. DairiConcepts continually seeks ways to improve customer service, product quality and efficiencies within its eight production facilities. In fact, volume growth and international expansion - to such areas as Latin America and Asia-Pacific region - inspired organizational changes in recent years. Just like any customer- and consumer-centric business, being relevant is vital to staying competitive. This involves staying abreast of consumer taste trends and purchasing habits. The company relies on market intelligence data services, daily industry news, and trend information provided by suppliers, customers and trade associations such as SFA. "We incorporate numerous health-and-wellness attributes into the formulation of our snack seasonings - no PHO, non-GMO, natural colors, no F&DC colors, vegetarian and gluten-free - if this is what the customer needs," Ms. Croessmann said. DairiConcepts' facilities are certified for kosher, halal and organic production. DairiConcepts is committed to providing the highest level of product safety, according to Tracy Clark-Stovall, director, quality assurance. http://www.sfa.org

Table of Contents for the Digital Edition of Snack World - August 2015

Snack World - August 2015
Table of Contents
Letter from SFA - GMO Free
Top-Level Education
News - Younger consumers fuel the healthy snacking trend
Gluten-free remains a viable, growing segment
Clean label attracts older consumers
Supplier Insight - The SFA ROI: Supplier’s Perspective
Legislative Summit - SFA Takes to the Hill
Business Profile Member - A Fortune 500 Mindset
Associate Profile Member - Customer-Centric in Every Sense
Snack Trends - Sorting Out the Snacks Segment
Non-GMO on the rise?
Products & Services
Ad Index

Snack World - August 2015

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