Nestlé’s Maison Cailler to Showcase Chocolate Production Line Featuring Bosch Machinery

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Chocolate lovers have a new opportunity to learn about the history and processing of their favorite treat with the opening of Nestlé’s new Maison Cailler. At the chocolate center, visitors will learn the fascinating story of the Cailler product line by Nestlé, Switzerland’s oldest chocolate maker. Opened April 1st 2010 in the picturesque Swiss town of Broc-Gruyère, La Maison Cailler includes packaging machines from Bosch Packaging Technology. The innovative Module++ line features one Paloma D2 delta robot and one Pack 201 horizontal flow wrapper to mimic the actual Cailler production process. This project represents the latest phase of Nestlé Cailler’s and Bosch’s decade-long collaboration.

At La Maison Cailler, visitors can see the actual techniques used to make Cailler chocolates, attend a presentation on the history of chocolate, participate in a chocolate-making workshop and visit La Chocolatiere café. Mr. Diego Calame of Nestlé Cailler described the chocolate center as, “a real opportunity for consumers to see how our concoctions are translated into tasty reality. Along with our team of experts and quality operations, Bosch’s packaging solutions play a key role in Cailler’s ability to deliver finished products that live up to our idea of chocolate perfection.”

The adaptability of the equipment within Bosch’s Module++ line concept derives from a low engineering content, allowing standard machines to be linked together with minimal effort and downtime. At La Maison Cailler, Bosch’s two machines are combined with a third-party extruder to package the Cailler Branches brand of confectionery.

While normally the Paloma D2 delta robot processes products at dizzying speeds, the machine has been slowed to give visitors a clear look at Cailler’s packaging operations. The robot is known for its lightweight arms, which allow it to move with greater fluidity compared with traditional, heavier rivals. Its quick-to-assemble stainless steel structure and oil- and grease-free operation allow for easy cleaning for compliance with hygiene standards. The pick-and-place robot cell processes chocolates with pinpoint accuracy, guaranteed by Gemini 3.0 vision-guided software.

Bosch Paloma D2 delta robot

Bosch Paloma D2 delta robot

The robot then places the chocolates into the infeed chain of a Pack 201 horizontal flow wrapper, which is ideal for delicate foodstuffs. The line is arranged to use as little energy as possible and to operate with a small footprint.

Dragan Dragojlovic, Product Manager, Bosch Packaging Technology, said: “We at Bosch are excited to work with Nestlé on such an important project that will give Nestlé Cailler fans an opportunity to see the care with which their favorite chocolates are handled.”


FSSC certification ensures transparency of enzyme production, says Novozymes

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Novozymes has announced that it has obtained Food Safety System Certification 22000 (FSSC 22000) for a wide range of its enzymes targeting bakery and other food sectors.

The supplier said that its food manufacturer customers are seeking evidence of documented safety to ensure that the quality of their products can be proved, and it maintains that the FSSC 22000 enables that level of assurance and transparency about a certified third party’s products.

The new standard combines the ISO 22000:2005 Food Safety Management standard with the Publicly Available Specification (PAS) 220:2008 and other additional requirements.

Developed by major branded food manufacturers as an alternative to retailer-backed schemes such as the BRC (British Retail Consortium) global standard, FSSC 22000 secured full approval from standards benchmarking body the Global Food Safety Initiative (GFSI) in February.

GFSI aims to improve cost efficiency throughout the food supply chain through the common acceptance of its recognised standards by retailers around the world.

Novozymes said the GFSI concept of once certified – approved everywhere ensures the appeal of the standard and director of quality at the supplier, Marie-Anne Bie Fryeendahl, told that it chose this particular certification option as it fits in with Novozymes business model and is in line with its customer’s expectations:

“The trigger for the certification move was requests from bakery and other food sectors for GFSI backing of our food safety management system. It was not a time consuming process, as we already had most requirements of the standard already in place.”

She explained that the FSC 22000 auditing procedure took five days and she said this was due to the fact that Novozymes has been continually honing its management system and had already included definitions and guidelines for operators in relation to each step of the manufacturing process from raw materials to transport and equipment.

Moreover, the system, said Bie Fryeendahld, is easily accessible by employees at every level to ensure efficiency and quality at each step of manufacture.

And she stressed that the whole food supply chain benefits from having a small range of acknowledged standards, where the individual supplier can adopt the standard best suited to its way of working.

Novozymes, under the scheme, will be subject to an annual surveillance audit.


Flour prices up 15-20% as harvest approaches, says Premier Foods

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Flour prices could head further north this summer, driven by a combination of lower-than-anticipated corn planting in the US, reduced wheat production forecasts in Russia and Canada and lower yields in Europe, Premier Foods is predicting.

Gary Sharkey, head of wheat procurement at Premier’s milling arm Rank Hovis, told that it was too early to talk about the quality of the UK breadmaking wheat harvest, or how the issues outlined above could impact the price of a loaf in UK supermarkets.

However, several factors were putting pressure on prices, he said.

The first was lower-than-anticipated planting of corn in the US, with a recent survey from the US Department of Agriculture revealing that US farmers had planted 1.5m acres less than anticipated by international trading companies.

This was having a direct impact on wheat prices as corn was “the underlying commodity in world feed grain trade and many processors have the ability to switch into wheat if corn prices rise”, he explained.

As corn was also the preferred feedstock for the US biofuel industry, it was also sensitive to oil price fluctuation, he added.

The second reason for a recent surge in wheat prices was reduced production forecasts in Canada and Russia: “Excessive rains and flooding in the high-quality wheat growing regions of Canada is forecast to reduce production by 4m tonnes from previous estimates.”

“Russian production is now an estimated 8m tonnes below last year. This will impact on global trade as Russia has become the source of supplies for many North African destinations in the past few years.”

Meanwhile, recent high temperatures in Europe were likely to dent yields by 10-15% in many EU countries, he claimed.

“Closer to home, based on UK bread making prices for the harvest 2010, flour values have risen by 15-20% year-on-year. The UK harvest is expected to commence in early August, at which time we will fully evaluate both quantity and quality.”


Clean Label

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Over recent years, claims for “naturalness” have been invading our supermarket shelves, with 16.3% of launches in France and 13.6% in Europe

Natural, authentic, free from preservatives, additive free…so many terms refer to this notion of returning to less processed ingredients – which are more authentic and functional – and to a reduction, or even elimination, of widely used additives. Encouraged by media coverage, the suspicion surrounding additives is further increasing this phenomenon, which is already well under way.

Consumers are calling for a return to ingredients they recognise.

Coordinated development of food processing techniques and additives

Today, additives form an integral part of the food industry. Technological processes are required for their production, and the development of these over time has improved their performance. There are several manufacturing methods from the most natural to the most artificial.

One of the reasons why additives are used is to keep food for longer – this was their original purpose developed almost 2000 years BC. The present-day objective of manufacturers in the baking industry is to meet the growing expectation of customers who are calling for more natural products. They must adopt the “clean label attitude” while maintaining the functional aspects of their ingredients. However, cutting down the list of ingredients by eliminating additives isn’t always a simple task. These substances have highly effective functional properties that are sometimes difficult to reproduce.

LCI expertise in the clean label business

Limagrain Céréales Ingrédients has forged a unique way of obtaining functional and authentic ingredients. We combine different varieties of cereals with a patented hydrothermal treatment process called farigel, which naturally modifies the intrinsic properties of natural cereals. Depending on the parameters adopted, we make a wide range of ingredients called functional flours, with high-performance properties for a wide array of applications. By combining these functional flours solutions to additives, allowing you to label your products “clean label”.

Clean label in bread making

In general, an additive is a substance that is used in small amounts to a food to endow it with certain characteristics and, therefore, make it marketable. Indeed, most of the products that we consume are produced industrially. This means they undergo all sorts of physical and chemical transformations, making them less bland – but giving them a restricted shelf life. Manufacturers therefore use additives to overcome this. In industrial bread making, complex in technical terms as additives provide a wide range of functions.

By eliminating them, several challenges arise concerning volume, texture and storage.

The process of replacing additives with other functional ingredients must therefore take three issues into account:

  • The technological properties of the dough.
  • The crumb structure.
  • The taste and texture of the finished product.

Which additives are being replaced?

  • DATA type emulsifiers (E472e) which form complexes with proteins, thereby improving the fermentation tolerance and volume of the bread.
  • Monoglyceride type emulsifiers (E471) which form complexes with amylase and reduce the initial rigidity of the breadcrumbs. They also limit the swelling and solubility of starch granules and therefore reduce the protein/starch interactions.
  • SSL type emulsifiers (E481) which form complexes with both proteins and starch.
  • Lecithin (E322), which encourages water absorption in the dough, thereby increasing its tolerance
  • Thickeners (E4xx) such as gum and sodium carboxy methyl cellulose which enables more water to be mixed in with the dough, thereby keeping the finished products soft.
  • Ascorbic acid (E300) which, through its antioxidant properties, strengthens the gluten network and increases the tolerance and volume of finished products.

Making additive-free breadmaking improvers will therefore involve:

  • Replacing E numbers with natural ingredients and processing aids.
  • Simplifying the labelling on finished products by eliminating superfluous compounds.

In this context, the desire to develop a single improver per application turns out to be impossible, as such a solution does not produce satisfactory results – or at least results that are equivalent to products made with additives.

In order to obtain the same functions, improvers must meet the technical constraints of targeted applications and be specific to product groups: breakfast pastries, packaged bread and puff pastries.

Clean label in cake making

Food additives are already frequently used in industrial cakes. The most common are hydrocolloids which, by reacting with water molecules, change the rheology of their environment.

Hydrocolloids are used for:

  • Thickening properties: without interacting with macromolecules, they reduce the mobility of the aqueous phase (e.g. carrageenans in set custard desserts).
  • Gelling properties: by interacting with molecules, they form a three-dimensional network (e.g. pectin infillings and sauces).
  • Stabilising properties: the two previous effects can prevent smaller or larger particles from separating in the aqueous phase: e.g. mixture of guar flour and xanthan gum in sauces.

Used in pastries, the water binging effects by adding stabilizers bring the following advantages:

  • Control the rheology of the dough.
  • Keep the cake moist.
  • Keep the suspensoid property f hydrocolloids in the event of adding ingredients.

Controlling the dough rheology

The viscosity of dough is a critical issue for manufacturers. A dough that is too liquid will prevent the product from developing properly and the desired volume from being obtained. On the other hand, dough that is too thick will slow the pumps on the production lines.

Furthermore, for marbled textures, it is essential to have exactly the same regular dough for both parts. For these challenges, we have developed two “clean label” functional flours as alternatives to the hydrocolloids used: farigel wheat H1 and farigel wheat 7418. Incorporated from 1% to 5% of the total recipe, these invisible solutions, which can be labelled as “wheat flour”, will allow you to control the viscosity of your dough.

Keeping the cake moist

Moistness is a continuing objective for cakes (sponge cakes, madeleines, muffins, etc.). Manufacturers endeavour to increase both the initial moistness and shelf life.

To limit the retrogradation and staleness of products, while maintaining the dough characteristics and volume of finished products, we have worked on obtaining a tailored ingredient. Farigel wheat TM80 is extremely fluid granular functional flour with controlled particle size. Thanks to its controlled rheology and binding with water before and during baking, the product stays moist throughout its shelf life. An analysis of the texture shows greater suppleness and slower staling using 2% farigel wheat TM80 in a typical muffin recipe.

Suspension of added ingredients

For products with added ingredients, it is important to ensure these are evenly distributed across slices. Alternative solutions must therefore have highly effective viscosifying and suspensoid properties.

LCI offers farigel wheat 7418. Making up 1% to 3% of the total recipe, this “instant” reference (used cold) ensures that added ingredients are evenly distributed (for example, pieces of fruit or chocolate chips).


Nano rules for foods?

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Concerns have been raised that a new European regulation forcing cosmetic manufacturers to list nanoparticles Hill be applied to food product labelling.

The decision made by the EU´s ingredients present in cosmetic products clearly indicated in the list of ingredients, by inserting the word “nano” in brackets after the ingredient listed.

Nanomaterial is defined as “an insoluble or bio-persistent and intentionally manufactured material with one or more external dimensions, or an internal structure, on the scale from 1 to 100 nanometres”.

Nanomaterials may have different properties compared to the same substances at normal scale, so could have a substantial impact on foods in the future, in that they can enable better management of the functionalities of food ingredients, provided there is no safety risk attached to these changed properties. For example, engineered nanomaterials (ENMs) could have applications as food additives, enzymes, flavourings, and novel foods, as well as food contact materials and supplements.

The European Food Safety Authority’s (EFSA) scientific opinion published last year recommends that risk assessments should be undertaken case-by-case, but also that at present “a lack of validated test methodologies could make risk assessment of specific nano products very difficult and subject to a high degree of uncertainty.” The European Commission asked EFSE to prepare a “guidance document” on how to assess potential risks related to food-related uses of nanotechnology; the first draft of this document is due to be completed by July 2010, for consultation.

Nanomaterial research and development has not yet reached the mainstream food market inn the EU, but bread containing nanoparticles of fish oils is reported to be on sale in Australia.

Meanwhile in the UK, a House of Lords committee on nanotechnologies has called on the UK´s Food Standards Agency (FSA) to draw up a list of nanoderived foods.

“We believe there are many potential benefits to consumers and industries from nanotechnology in food and food packaging”, says Andrew Wadge, FSA´s chief scientist.

“However, we share the view that there is a lack of knowledge about the potential effects and impacts of nanomaterials on human health and the environment.

Openness and cooperation from the food industry and support from consumer groups will he needed, Wadge asserts, to ensure that any register provides information that consumers need.


Raising Expectations

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Aromatic´s TTT products

Aromatic´s TTT products

With fluctuating weather patterns and volatile import availability and tariffs, flour millers have had their work cut out to supply consistent and standard-meeting flour to the bread making community. Demand is set to rapidly outweigh supply in the coming years, putting further pressure on the industry, however, there is extensive research and development being carried out to ensure this vital base material is ready to make good quality, tasty bread.

Colin Simmonds, group development director, AB Mauri, said: “Flour is like many raw materials- they may look the same and behave the same. However, it is true that all bakers start with the same key raw materials, it’s juts that some do better and more with them.

“Much talk is spent on protein levels, but it’s not the actual level that is important it’s the quality that counts. And, adding gluten separately is always going to be expensive. The falling number or level of starch damage is also a contentious issue between miller and baker.”

Simmonds believes an increasingly contentious issue is the blending of wheat varieties to meet a customer driven specification. He said: “This can be a recipe for disaster in the bakery where incompatible wheat strengths are forced together and then at the most stressful moment – dough in the mixer – it all goes terribly wrong. But these “technical issues”, while important, do not illustrate the availability or the opportunity within the whole flour palette that’s available to the baker.

“The real beauty is the sheer spectrum of material which will go towards differentiation and added value. Look at the grain and flour varieties, going from wheat to soy to the “new kid on the block”, oat. As well as maximizing nature’s great gift of grains for flour, there is also the ability to include flour related materials that can compound and deliver unique propositions – and great tasting bread. There are many options and sequences, not just whole wheat, but wheat full of fibre or wheat germ or with added vitamins, seeds and other grains.”


Croissants with LCI´S Limalin

Croissants with LCI´S Limalin

A challenge for the baking industry is to ensure consistent bread quality regardless of the quality of the flour used. Flour correction enzymes like Fungal Alpha-amylase and Amyloglucosidase are helping mills and bread improver meet this challenge, not only by correcting the falling number of flour but also to achieve desired end-product characteristics.

Flour correction enzymes allow bakeries to obtain improved oven spring, loaf volumes and crumb texture for their bread, and bio-solutions leader Novozymes has been the industry standard for reliable flour correction for over 40 years.

Fungamyl standardizes the flour at the mill to compensate for fluctuating flour quality, helping maintain the production of poly-, oligo-, and monosaccharide during leaving, ensuring good, even structure of the bread crumb and high bread volume, as well as increased crust colour and acceleration of the proofing step.

New products

Toast bread with LCI´S functional flour

Toast bread with LCI´S functional flour

Novozymes is a key industry player, however, there were a number of new launches in 2009 with Limagrain Céréales Ingrédients (LCI) and Aromatic both making ripples with their “natural” product ranges.

Limagrain launched LimaLin, an Omega 3-rich ingredient made from wheat flour and linseed flour, suitable for use in a range of bakery products-with just 5 g of LimaLin, bread, cookies or cereals become a source of Omega 3. For pastry, using LimaLin increases softness in mini-cakes, while fat reduction becomes possible in cookies or biscuits.

Replacing additives or reducing the list of ingredients presents a challenge for the bread making industry – but LCI claims putting solutions into practice need not cost more.

“LCI Glusafe is an innovative solution for cutting costs”, says Anne Lionnet, LCI marketing manager for bakery. “It significantly reduces the incorporation or cheat gluten (-40 per cent), which is an expensive ingredient used by all manufacturers in the bread making industry worldwide.”

While additives form an integral part of the baking industry, the objective of manufacturers is to meet the growing expectation of customers for more natural products and they must therefore adopt the “clean label attitude”, while maintaining the functional aspects of their ingredients.

Lionnet continued: “Cutting down the list of ingredients by eliminating additives isn’t always a simple task as these substances have highly effective functional properties that are sometimes difficult to reproduce.”

LCI make a wide range of ingredients, including functional flours, with high-performance properties for a wide range of applications. Combining these with the other baking ingredients produces alternative solutions to additives, allowing manufacturers to label products “clean label”.

Lionnet added: “Our research has enabled specific additive-free improvers to be developed that maintain the technological properties of dough, maintain the structural qualities of the bread crumb, and keep the taste and texture of the finished product throughout its shelf life.”


In a similar vein, Swedish company Aromatic has launched TTT-products (Swedish acronym for “time, temperature and pressure”), a range of heat-treated functional flours and grains, which are made from pure wheat, rye, barley or oats and available in different grades.

TTT products are heat-treated through a special process which helps them obtain a number of positive and useful characteristics. Without adding any E-numbers to the label, these products help prolong freshness, improve softness and extend the shelf life of the finished bread. The products can replace ingredients like guar gums, vital gluten, enzymes (amylases), pre-gelatinised wheat flour, cold-swelling starches, fibre ingredients, milk etc. in existing recipes, and instead, the bread will be improved by natural means.

Aromatic’s marketing coordinator, Kaarina Pettersson said: TTT-products are often compared with extruded flours, but there is an important difference to consider. Due to the fact that the botanical structure is maintained in TTT-products, the dough does not get sticky and difficult to handle as it does with extruded flours.

“TTT allows bread to be produced with natural ingredients and be prepared without time-consuming scalding and soaking procedures. The end result contains more fibre, stays soft and moist for longer, is less crumbly and free from milk and GMO.

“If this sounds appealing then TTT will be the perfect choice. You will also benefit from a higher dough yield which will improve the efficiency in your production.”

No chemicals or additives are used during the processing of the raw materials and TTT-processed products have a reduced microbiological status.

Depending on product, the shelf life varies from six months (flour) to one year (grits and cut grains), and the products are all of pure vegetable origin and free from GMO. Furthermore, they are all almost non dusting and free from enzymatic activity.

With so much choice in the market place, the final word of advice comes from Simmonds. Despite creating opportunities for new products, he believes these all present different issues for the baker, such as how to maintain moistness in grain bread when grains take all the moisture; what happens when too much fibre is included and the bread tastes dry and mealy; and how can added vitamins be legally promoted.

He added: “These are all real issues which bakers experience as differentiation often demands complexity. My advice is to call your technology partner and he will advise and offer practical help in bakery application and formulation.”


New egg replacer could overcome labelling challenges

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A wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims UK supplier Ulrick & Short

Adrian Short, director of the clean label ingredients manufacturer, said that its egg replacer, Ovaparox, is produced from wheat fractions in combination with proteins that the supplier had previously used in products targeted at the meat sector.

“The way in which the wheat-based egg substitute is formed allows us to call it wheat flour, and this, of course, means there are no labelling implications as this ingredient is already declared on baked goods,” he said.

Ovaparox, continued Short, has a shelf life of 18 months from date of manufacturer and allows bakers, therefore, to hedge their bets against fluctuating egg prices: “They can keep the substitute in storage and simply switch to it in times of sharp increases in the cost of that commodity,” he explained.

Ovaparox can replace up to 50 per cent of egg in cakes without compromising on quality, taste, bake volume or shelf-life, said the supplier.

The product is sold in powder form, which is then combined with water to produce the equivalent of liquid egg but this does not impact on shelf life, claims Short, as Ovaparox wraps and binds the water.


He told that texture and water characteristics of sponges using the egg replacer were independently tested by technologists based at Sheffield Halham University, with their results showing the end products had properties equivalent to those based on 100 per cent egg based recipes.

Furthermore, said Short, trials with the supplier’s lead bakery customers based in the UK, Holland and Belgium demonstrated that the egg replacer works on an industrial scale with one manufacturer declaring it to be easier to use than egg in some recipes.

He said that that Ovaparox can achieve savings of up to 30 per cent for bakery processors.

Egg supply

Egg prices have been going up for about 12 months with increases on intensive liquid egg in the order of 10 per cent.

And food manufacturers are predicting further price hikes and availability worries as European egg producers struggle to get to grips with changing welfare legislation, with new rules banning the use of traditional battery cages to produce eggs, scheduled to come into force in January 2012.

European Egg Processors’ Association (EEPA) secretary general Filiep Van Bosstraeten told our sister publication Food Manufacturer that it would probably take several years for European egg farmers to make the necessary investments to meet the new welfare rules given the difficulty of accessing finance in the current economic climate: “Finance is not easily available to egg farmers and this is slowing down action in many countries.”

He added: “Our members are facing significant difficulties in sourcing eggs for processing. Our industry uses 25-30 per cent of total EU egg production to supply the food industry with high-quality egg products needed as ingredients for a wide range of food products.”

The problem was being further exacerbated by increased imports from Germany, where the welfare legislation came into force earlier this year, he said: “In Germany, they imposed this regulation in 2010 and this has resulted in about 20% less production. Germany was already the largest importer of eggs in the EU and its demand for imports is now much higher.”

Source : Bakery and Snacks


AB Enzymes expands North American baking enzyme distribution

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AB Enzymes has entered a partnership with The Ingredients Company for sole distribution of its baking enzymes in the United States and Canada in order to strengthen its presence in the region.

The company said the agreement will improve its customer relations and help it to accelerate growth in North America, as well as increase the reach of its Veron baking enzyme range, which has multiple uses in flour improvement and milling.

AB Enzymes already has a US headquarters in Columbus, Ohio, but until now, it was working with a distributor covering only the Mideast region.

“After assessing several candidates, the benefit with [The Ingredients Company] was that they already supply baking ingredients in North America and they can cover the whole of the United States and Canada,” said Pieter-Jan Heykoop, sales development manager baking at AB Enzymes.

He told that the new partnership would provide AB Enzymes with a better market presence in North America – including smaller accounts – and it will supply enzymes to the milling market and the bread improvement market, but not to industrial bread manufacturers.

Heykoop said that a major benefit of using Veron baking enzymes is “optimum use of what is naturally present in flour” to provide faster throughput in the factory, to make higher quality bread, to increase shelf life, or to increase bread volume.

“This can also be done with other ingredients, but the benefit of enzymes is that you use a natural process that gives optimum use of the flour,” he said. “…When a manufacturer starts to bake, the enzyme is deactivated, so there is no need to label it.”

The Ingredients Company already supplies baking ingredients in North America and has conveniently-located warehouses throughout the region, AB Enzymes said.

AB Enzymes supplies its products to more than 50 countries and is part of ABF Ingredients Group, a subsidiary of Associated British Foods.


Candwich, The Sandwich In A Can

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The latest innovation in sandwich technology is the Candwich, the sandwich in a can.

The foodstuff is sold inside a 3oz pop-top can and comes in three delicious flavors: PBJ Strawberry, PBJ Grape, and BBQ Chicken. Thankfully, only the first two have candy surprises inside.

Its makers, Mark One Foods, hope to go into production later this year, maybe after its inventor clears up that whole nasty SEC lawsuit that alleges he took investors money intended for real estate investments and put it in canned sandwiches instead.

But rest assured, NYT reports: “The shelf life of a Candwich is excellent, Mr. Kirkland said.”

The latest innovation in sandwich technology is the Candwich, the sandwich in a can.

The foodstuff is sold inside a 3oz pop-top can and comes in three delicious flavors: PBJ Strawberry, PBJ Grape, and BBQ Chicken. Thankfully, only the first two have candy surprises inside.

Its makers, Mark One Foods, hope to go into production later this year, maybe after its inventor clears up that whole nasty SEC lawsuit that alleges he took investors money intended for real estate investments and put it in canned sandwiches instead.

But rest assured, NYT reports: “The shelf life of a Candwich is excellent, Mr. Kirkland said.”


Aunt Millie’s changes enzyme, renames bread

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Aunt Millie’s has converted its Early American Breads to Hearth 100% Natural Breads following an ingredient change in the product line. The reformulated and renamed bread will be available beginning July 12.

“Aunt Millie’s introduced the Early American Breads in the fall of 2009,” the company said. “These breads featured ingredients that were not genetically modified. Aunt Millie’s struggled to make a good loaf of bread with a non-G.M.O. softening agent (enzyme), so we have moved away from this to a regular enzyme. The rest of the ingredients remain non-G.M.O., but we can no longer call the bread non-G.M.O. We also found that consumers were more interested in the 100% Natural attribute than in non-G.M.O.”

The bread is available in four varieties: Whole Grain White, Amber Grains, 100% Whole Wheat and Honey Oatmeal. Each serving contains 3 grams of fiber and between 12 and 20 grams of whole grains, depending on the variety. The bread has no high-fructose corn syrup or trans fat, and it is made with sea salt.
The product’s suggested retail price is $3.19 for a 24-oz loaf.

In addition to the ingredient conversion, Aunt Millie’s said it is implementing a packaging design upgrade for the six other items in the Hearth Bread line — three under the Whole Grain subline and three under the Fiber for Life subline. The change, which will be introduced gradually over the summer, features a return to the fireplace illustration that consumers prefer, according to the company.