Three concepts that will drive future food trends

Three concepts that will drive future food trends


by Keith Nunes

Market Ipanema tapioca crepe

At Market Ipanema in New York City, the menu features a section of Brazilian tapioca crepes.

SAVANNAH, GA. — Vegetables, Brazilian tapioca and Indian cuisine are three trends bubbling up on menus in Los Angeles, Chicago and New York, said Gerry Ludwig, corporate consulting chef Gordon Food Service, Grand Rapids, Mich. Mr. Ludwig spoke March 26 during the Research Chefs Association’s annual conference in Savannah.

For the past 16 years Mr. Ludwig and his colleagues have traveled to the three major metropolitan cities to visit new restaurants and sample menu items.

“I can tell you there is no substitute,” he said. “You can’t track trends by looking at a computer screen. In short, what this has done for us is give us a down-to-earth, practical view of what is happening at restaurants.”

Mr. Ludwig said the trend of “veg-centricity” has entered its fourth year and has become a macrotrend in the food marketplace.

“When we are talking about veg-centricity we mean chefs are taking fresh vegetables, and sometimes fruit, and bringing them to the center of the plate.”

But Mr. Ludwig noted veg-centricity does not mean vegan or vegetarian.

“What chefs are doing is bringing the produce into the center-of-the-plate and then using meat and seafood proteins to kick up the umami, something you can’t do with plant-based proteins,” he said. “We are seeing chefs losing the meatless mindset. These dishes really appeal to the omnivore side of the population.”

For example, an item on the lunch menu at the Rose Café in Venice, Calif., features crispy brussels sprouts with a poached egg topper and scallions. The yolk from the poached egg acts as a secondary sauce, Mr. Ludwig said.

Here’s Looking at You, a Thai restaurant in downtown Los Angeles, offers a menu item that features Momotaro tomato, bagna cauda, lap xuong and a crème fraiche. Mr. Ludwig called the dish “mind blowing” and “more delicious than any protein-centric dish.”

“Veg-centricity is no longer a supporting act; it is no longer the second banana,” he said. “Proteins are produce partners and consumers are ready for it.”

The simplicity of Brazilian tapioca

Brazilian tapioca primarily is consumed as a snack in the country. The snacks often feature the simple recipe of flour, water and savory or sweet fillings.

“The interesting thing is you blend in just enough water in the flour for it to granulate,” Mr. Ludwig said. “Then you put it in a wire strainer and when the tapioca granules hit a hot pan they turn into a hot cake. We found this at three small restaurants in New York, and I really think this is one of those best kept secrets.”

At Galeria in New York City, the menu features Brazilian tapioca featuring chicken and vegetable fillings. At Market Ipanema in New York City, the menu features a section of tapioca crepes. The items feature such ingredients as avocado and cashew cream, Gruyere cheese, and chicken and Parmesan cheese.

“Rather than using water, they (Market Ipanema) use some sort of vegetable or fruit juice that creates great flavor and some eye-popping color,” Mr. Ludwig said.

He added that the items tap into several current trends, including consumer demand for gluten-free options, items low in fat and low in calories.

“The other thing is this is a real winner in-house, because it’s a single inventory add,” he said. “All you have to bring in is tapioca flour. Everything else to execute is in stock.”

Mashing Indian into the mainstream

Noting that Indian cuisine is a niche in the United States, Mr. Ludwig predicted it will gain steam as chefs merge Indian-centric ingredients and flavors with such applications as toast, chicken wings and fries.  At the Pondicheri Café in New York, the menu features a salmon avocado toast that features tandoori wild salmon that is flavored with coconut, kari leaves and mango chutney. The venue also features a masala eggs roti wrap with cilantro chutney.

Chefs also are using paratha bread as a carrier for a variety of fusion applications. Mr. Ludwig described paratha as “naan meets puff pastry.”

“This beautiful flatbread can be used for a variety of applications,” he said.

At the Kottu House in New York, diners can sample the restaurant’s classic chicken, which features chicken cooked in a black curry with spices; crispy prawn, where the prawns are cooked in a curry with coconut milk; and the “sneaky pineapple,” that features pineapple cooked in coconut curry with Sri Lankan spices. The Bombay Frankie Co., Los Angeles, offers an Indian burrito that features a choice of vegetable, paneer, chicken, fish or chana masala wrapped in a thin naan with a chickpea spread.

Mr. Ludwig called the mashup of Indian ingredients and flavors in carriers consumers are familiar with a “no brainer.

“They (Bombay Frankie) are already doing an Indian burrito,” he said. “There’s no reason other operators can’t create concepts that create differentiation and drive word of mouth.”

Valuing the versatility of muffins

Valuing the versatility of muffins


by Brian Amick

Craftsman and Wolves muffin

Craftsman and Wolves’ The Rebel Within is a loaded muffin created with a special batter with savory additions such as Asiago and Parmesan cheese, green onions, and sausage, which is then stuffed with a yolky, soft-boiled egg.

KANSAS CITY — Often forgotten in the gourmet baked goods discussion is the muffin. This individually-sized product not only makes for a convenient treat, but one that is very adaptable to different flavors and styles. While traditionally enjoyed for breakfast, the muffin can easily be transitioned into a snack or even a dessert with the right flavor.

Savory muffins have grown in popularity in recent years. In many cases, savory items outpace sweet items at bakeries because consumers, particularly younger ones, are looking to the bakery as a place to enjoy delicious foods to go, and snacking has replaced mealtime occasions.

“In recent times, consumers’ tastes and preferences are changing, and many are willing to experiment with the type of food that they take, including bakery and confectionery products,” said Atul Kumar, a lead analyst at Technavio for research on food. “In line with this, muffins, which are traditionally sweet items, are now being offered in savory varieties as well. With innovations in the bakery food processing techniques and flavors, vendors are coming up with muffins that incorporate several varieties of seasoning, garnishing, and additives.”

Many products reflect savory’s rise in the past few years. For instance, Craftsman and Wolves built its reputation on The Rebel Within, a loaded muffin created with a special batter with savory additions such as Asiago and Parmesan cheese, green onions, and sausage, which is then stuffed with a yolky, soft-boiled egg.

According to Datassential, muffins can take on a number of ingredients, such as the Southwest Chicken Sausage Muffin from Uprising Muffin Co. in Washington. This savory offering is filled with roasted red peppers, caramelized onions, chicken sausage, and Monterey Jack cheese.

Sweet muffins also are making their mark on the industry. Uprising offers sweet options such as a Piña Colada Muffin with combines pineapple and coconut, the Marble Pancake Muffin which mimics the taste of pancakes and syrup, and the Snickerdoodle, a take on the classic cookie.

Retailers are even transforming muffins by mashing them up with other bakery products. Cruffins were born from the idea of the cronut — a croissant/donut hybrid. They are ideal for sweet flavors like the Apple Pie Cruffin from New York City’s Supermoon Bakehouse. It features a chunky apple caramel pie filling and cinnamon crème patissiere, topped with pie crust crumble, a white chocolate cream bulb, pie filling, and a gold leaf.

The muffin itself doesn’t even have to sweet to be ideal for sweet toppings. Ingredients like Nutella are an easy way to add a unique twist to muffins.

Five ways to capitalize on the breakfast snacks trend

Five ways to capitalize on the breakfast snacks trend


by Rebekah Schouten

Search for similar articles by keyword: [Snack]

Danishes

Two-thirds of consumers find breakfast snacks appealing.

CHICAGO — When the two trends of breakfast and snacking collide, a “tremendous” opportunity for food service operators appears — one that could drive traffic and pique consumer interest, according to a collaborative report from The J.M. Smucker Co. and Technomic, Inc.

“Operators are learning that marrying breakfast with snacks is a recipe for success,” the report said. “Both are popular food service occasions with consumers and together offer a tremendous amount of opportunity for operators to drive traffic. Further, breakfast snacks fit into consumers’ demanding on-the-go lifestyles that leave little time for traditional sit-down meals. Larger industry trends, such as the growth of all-day and second breakfast, also showcase the need for more breakfast snacks at restaurants.”

Two-thirds (66%) of consumers find breakfast snacks appealing, the companies’ study found, with those coming from a mixed ethnic background showing the most interest at 82%. The highest interest in breakfast snacks — 84% — comes from men ages 25 to 34.

Not only do consumers react favorably to the breakfast snacks concept, but 54% said they would like to see more of them on restaurant menus. Millennials are the most likely group to seek snackable breakfast items on menus (66%), with Gen Z and Gen X following close behind (both at 59%).

Of all breakfast snacks, consumers are most likely to purchase fruit at least sometimes, with 66% saying they do so, the report said. Other lighter breakfast snacks purchased occasionally include cereal (53%), yogurt (45%) and oatmeal (41%).

“This preference speaks to consumer interest in better-for-you options during snacking occasions,” the report said.

However, indulgent offerings are still sought out by many. Fifty-three per cent of consumers said they occasionally purchase breakfast sandwich snacks, 51% opt for donuts, 48% buy bagels and 46% purchase hash browns.

“The popularity of these items speaks to consumers’ gravitation toward comfort foods, even during snacking occasions,” the report said.

Innovation in the category need not be groundbreaking to be effective, the companies said. Small changes can make a big difference.

“Menuing breakfast snacks doesn’t need to be a challenge,” the report said. “Operators with breakfast can create snacks by reducing the portion size or changing the presentation of a dish. Even non-breakfast operators can easily craft breakfast snacks using common kitchen staples such as eggs, peanut butter and oats to make items such as mini quiches and breakfast bars. And don’t forget liquids as viable breakfast snacks, which opens the door to any operator offering drinks such as coffee and smoothies to capture these snacking dollars.”

Read on for five ways to embrace the breakfast snacks opportunity:

Make it mini

Miniaturizing breakfast mainstays such as muffins or quiches may allow operators to position these items as snacks.

“Because smaller items often resonate as snack food, operators can enhance the appeal of their snack selections by shrinking the portion size of popular dishes,” the report said. “Muffin tops, pancake balls, French toast sticks and mini quiches are all examples of how to turn well-loved breakfast foods into smaller morsels.”

Highlight the light

Lighter meats and plant-based proteins may signal “snack” to consumers more than satiating proteins. For example, operators may exchange traditional bacon for turkey bacon.

“The filling aspect of some meats, such as pork and beef, may deter guests from purchasing protein-filled breakfast snacks,” the report said. “Try swapping better-for-you meats or plant-based items — such as turkey bacon, chicken sausage and tofu — in place of traditional breakfast proteins such as bacon and sausage.”

Position it as portable

Nearly two-thirds of consumers prefer to take their snacks on the go, the report said, with 62% saying sticks, cups, bowls, wraps and other portable presentations appeal to them. To cater to those convenience seekers, operators may offer fruit kabobs, pancakes on a stick or yogurt parfait cups.

Breakfast bars are also a portable option, but only 29% of consumers buy them as snacks.  This offers an opportunity for manufacturers, Technomic and Smucker said.

“Since 3 out of 10 consumers occasionally purchase breakfast bars as snacks, operators can enhance the appeal of these items by making them from scratch using common kitchen staples such as oats, nuts, seeds and nut butters,” the companies said.

Another way to market to on-the-go consumers is to offer beverages as breakfast snacks.

“Highlighting flavors from popular breakfast items in drinks such as smoothies or coffees is one way to create craveable beverage snacks,” the report said. “Morning fare that translates well as a flavoring in liquid form include cinnamon rolls, French toast and donuts.”

Offer it all day

Consumers continue to express interest in purchasing breakfast fare outside morning hours, as evidenced by a recent surge in second breakfast popularity.

 “Some consumers are shunning big breakfasts in favor of a smaller morning meal followed by a second breakfast, which is another morning meal or snack that is eaten after breakfast but before lunch,” the report said.

The meal is a traditional custom in European countries but is gaining favor in the United States. Thirty-one per cent of consumers said they typically eat a second breakfast, with millennial (57%) and Hispanic (50%) consumers leading the trend.

All-day breakfast offerings also capitalize on the trend of consumers craving breakfast foods throughout the day. Fast-food chains such as McDonald’s, Taco Bell and Jack in the Box have all seen success with their all-day breakfast menus, which include snackable offerings such as McDonald’s Bacon, Egg & Cheese McGriddles, Taco Bell’s Breakfast Crunchwrap and Jack in the Box’s Mini Pancakes.

“Breakfast snacks are gaining popularity as consumers’ busy on-the-go lifestyles force them to seek more portable options over plated breakfasts,” the report said. “This is a prime opportunity for operators to promote a selection of craveable and better-for-you breakfast snacks throughout the day, including as a second breakfast and late-night munchie option.”

Stretch to other sales channels

Breakfast snacks may benefit more than just restaurant operators. Convenience stores grocery outlets, educational programs and recreational facilities are all “well-positioned” to sell these snacks, the report said.

“Noncommercial operations such as colleges and universities and K-12 programs can have fun with food by offering snacks with a breakfast twist to appeal to younger diners,” the report said. “Recreation facilities, which are known for their funky food formulations, may also take advantage of an item like breakfast snacks, such as a breakfast pizza bite. And convenience-store and grocery operators are also well-positioned to add more breakfast snacks as they continue to grow their food service programs.”

Cargill introduces zero-calorie sweetener

Cargill introduces zero-calorie sweetener


by Staff

Search for similar articles by keyword: [Cargill]

EverSweet is created using a unique fermentation process.

MINNEAPOLIS — Providing a new, healthier sweetening option for food manufacturers, Cargill, in partnership with Evolva, has released the zero-calorie sweetener EverSweet.

The ingredient is produced through a fermentation process that extracts stevia compounds Reb M and Reb D. These compounds elicit a sweet taste throughout consumption, unlike other solutions that leave a bitter aftertaste, according to Cargill.

Stevia plants only produce trace amounts of Reb M and Reb D. By using the fermentation process, Cargill can produce the sweetener in a cost-effective and sustainable way. According to the company’s preliminary estimates, producing the ingredient via fermentation will decrease the use of natural resources and CO2 emissions.

“Cargill is excited to bring EverSweet sweetener to the market,” said Andrew Ohmes, global stevia business leader, Cargill. “EverSweet sweetener provides healthier options to consumers whether our customers use it in beverages, dairy products or nutritional bars to name a few.”

Evolva, a natural ingredients supplier, assisted in the development of the sweetener for commercial use.

“We are delighted that Cargill has started commercial production of EverSweet,” said Simon Waddington, chief executive officer of Evolva. “We look forward to the next chapter in the exciting space of sweeteners.”

Glanbia launches new oat, quinoa ingredients

Glanbia launches new oat, quinoa ingredients


by Jeff Gelski

Oats and quinoa

CHICAGO — Glanbia Nutritionals has introduced BevGrad Oats GF and BevGrad Quinoa to its portfolio. The ingredients are made from the whole grain with nutrients and fiber intact. They may be used to help products qualify for the Whole Grain Stamp from the Whole Grains Council.

The dispersibility and smooth mouthfeel of the ingredients allow for their use in powdered drink mixes, according to Glanbia Nutritionals.

“BevGrad solutions are super-finely milled seeds and grains that result in superior taste, a smoother, non-gritty mouthfeel, as well as a clean label,” said Charles Steenwyk, global product manager — grains for Glanbia Nutritionals. “BevGrad solutions by design make it easier to incorporate seeds and whole grains into beverages and products consumers are seeking.”

Glanbia Nutritionals’ proprietary OatSecure supply chain process ensures the oats in the ingredients retain their gluten-free status at every stage of production.

Collaboration drives product development at Manildra Innovation Center

Collaboration drives product development at Manildra Innovation Center


by Nico Roesler

Search for similar articles by keyword: [Bread]

The Manildra Innovation Center is loacted at the company’s North American headquarters.

LEAWOOD, KAS. —The giant wheel of industry keeps turning faster and faster, and companies are looking for ways to keep up. Manildra Group USA recognized the swift pace of change in today’s food industry and created a way to help customers stay one step ahead.

The Manildra Group USA Innovation Center at the company’s North American headquarters in Leawood provides a collaboration space designed to support a wide range of bakery, cereal and snack products. Neal Bassi, president, said the company’s solution-focused mindset helps customers achieve efficient and meaningful success while fostering vital customer/supplier relationships.

“By creating a highly collaborative environment we can bring together our quality control, ingredient expertise and finished product application knowledge in a way that gives our customers a competitive advantage,” Mr. Bassi said. “As we all address consumer demands in this changing marketplace, we are now able to collaborate with food manufacturers from beginning to end on products ranging from organic to clean label to high protein.”

Manildra develops customized lab training plans for its customers.

At Manildra, the wheel that keeps the Innovation Center turning is spoked by five key concepts. The first is market need. The four others that follow are identifying an ingredient concept, which leads to process development, applications studies, prototype creation and works its way back around to the market need. Mr. Bassi said the lab capabilities at the innovation center provide bakers and food producers the opportunity to perform this full-circle development process.

“The development process allows us to commit to finding results with our customer to meet the market needs and challenges that bakers and other food manufacturers are facing,” Mr. Bassi said.

The R.&D. team develops the ingredient and then hands it over to the applications team to approve before scaling up for a plant trial. This eliminates unnecessary downtime and creates a more efficient plant trial process, Mr. Bassi explained. Then, the ingredient returns to the applications team and is presented to the customers.

The 4,000-square-foot innovation center was built in December 2016 when the company relocated its North American headquarters from Hamburg, Iowa, to Leawood. The lab’s capabilities span from ingredient development to finished food formulation to texture analysis throughout shelf life. Manildra can produce most wheat-based foods, from bread and cakes to tortillas and pancakes. The innovation center team also provides upfront analytical testing, including tests related to absorption, gluten strength, viscosity and more.

Manildra’s educational opportunities at the lab are customer-specific, and the company develops customized training plans to blend its portfolio of ingredients with application-specific objectives to optimize baking solutions. Manildra also publishes “TECH talks” bimonthly on its web site to keep customers up-to-date with research and new advances.

“Think of us as an extension of our customers’ R.&D. teams,” Mr. Bassi said, adding that the innovation center is designed to be a place of development and collaboration.

Ingredient suppliers diversifying starch sources

Ingredient suppliers diversifying starch sources


by Jeff Gelski

Lasagna

Starch innovations are centered on elements within baked foods, including sauces in frozen food meals and fruit filling in desserts.

KANSAS CITY — Ingredient suppliers are diversifying their starch sources while starch innovations are centered on elements within baked foods, including sauces in frozen food meals and fruit filling in desserts. Ingredion, Inc., Cargill and Archer Daniels Midland Co. all invested in their starch capabilities recently.

Ingredion, Westchester, Ill., in 2017 acquired the rice starch and rice flour business from Sun Flour Industry Co. Ltd., which is based in Banglen, Thailand. Ingredion now operates four manufacturing facilities in Thailand.

“Rice is an on-trend ingredient,” said Pat O’Brien, senior manager, marketing of Wholesome Springboard for Ingredion and based in Bridgewater, N.J. “It is non-G.M.O., hypoallergenic and gluten-free. Plus, its superior functionality makes it ideal for a variety of uses, including baby foods, dairy products, snacks and gluten-free bakery.”

Rice starch or flour may work in tandem with starches and flours of many bases, including potato, corn and tapioca, he said.

“The base material can contribute to functionality, texture, process tolerance, stability, opacity generation and flavor profile,” Mr. O’Brien said. “A great example would be in gluten-free baked goods where we have found that using a combination of rice with tapioca, as well as other bases, can create an excellent bulk flour system for gluten-free baked goods.”

Ingredion has sought acquisitions, including starch suppliers, in building on its expertise in texture systems. The company in 2015 completed the acquisition of Penford Corp., a supplier of specialty ingredients, including potato starches. Ingredion’s portfolio now includes more than 25 Novation functional native starches aimed at providing the texture and process tolerance performance of a modified starch with a clean label alternative, according to the company.

James P. Zallie, president and chief executive officer of Ingredion, spoke about the company’s portfolio of starches from corn, tapioca, potatoes and rice in a Feb. 1 earnings call. Food being reformulated for health and wellness may mean companies need to build back taste and texture, he said.

“Under that clean label wholesome umbrella, our starch texturization program, along with the TIC Gums acquisition (in 2017) as it relates to more complete formulations, is a big drive,” he said. “Then, in addition, from a product focus standpoint, our potato starches, which we acquired with the Penford acquisition a couple years ago (2015), continues to do well because it provides different functionalities (in) certain applications like snacks and meats and cheese.”

He added Ingredion expects healthy growth from the rice portfolio of Sun Flour Industry, not just in Asia but also in Europe, the Middle East, Africa and North America.

Potato starches are a focus for Minneapolis-based Cargill. The company and its Danish potato starch partner, AAK Langholt AmbA, are investing $22.5 million in a new potato starch production unit at their Langholt facility in Denmark. The plant should start operations later this year.

The investment should benefit SimPure functional native starches that Cargill launched in 2017. The starches offer process tolerance, extended shelf life and storage stability.

“After the initial launch of the SimPure brand in October 2017, we are growing our line of functional native starches to include potato-based solutions,” said Kailee Petersen, Cargill’s product line manager for starch. “These new options, which will be available later this year, will offer a variety of solutions providing food and beverage manufacturers access to the recognizable, simple ingredients consumers demand while achieving necessary process tolerance, retail shelf life and storage stability.”

Cargill in 2017 introduced SimPure 99560, a blend of various botanical starches that has been shown to replace modified starches in frozen-ready meals. The starch leads to freeze-heat stability in mild processing conditions, preventing water separation and producing stable functionality over time. SimPure 99560 starches are a blend of potato starch and tapioca starch, said Shiva Elayedath, senior technical services manager — starch for Cargill.

“SimPure 99560 was not developed specifically for grain-based foods,” he said. “It is focused on culinary and convenience applications, such as frozen foods. In these applications, SimPure 99560 provides viscosity and freeze-thaw stability. For frozen grain-based foods that have a sauce component, SimPure 99560 would offer good freeze-thaw stability.”

Chicago-based ADM in March announced it had agreed to acquire a 50% equity stake in the sweeteners and starches business of Aston Foods and Food Ingredients in Russia.

“ADM has substantially added to our global sweeteners and starches capabilities with acquisitions serving the European Union, Middle East and North Africa markets, and now we are expanding to serve the growing Russian food and beverage industry,” said Pierre Duprat, president of ADM Europe, Middle East and Africa.

Under terms of the agreement, ADM will become 50% owner of Aston’s corn wet mills in Ibred and Novlyanka.

Fruit filling

Claria starches provide immediate viscosity in high-solids systems such as fruit fillings.

In other starch news, London-based Tate & Lyle, P.L.C. last year introduced Claria instant functional clean label starches. They provide tolerance suitable for various temperatures, acidity and shear and harsh processing conditions. The Claria starches provide immediate viscosity in high-solids systems such as fruit fillings.

“Many pastry fillings and creams contain high solids, particularly sugar, that will increase the cooking temperature of standard cook-up starches to higher temperatures than may be feasible in production settings while cold preparation also offers greater flexibility and speed in production,” said Rachel Wicklund, Ph.D., technical manager, global ingredient technology, Tate & Lyle. “Claria instant starch thickens when stirred into cold water and maintains viscosity under a range of processing conditions while delivering clean taste and white color expected in many pastry creams.”

She added the starches may prevent the “boil-out” of fruit fillings in baked foods.

“Filling ingredients such as sugar, corn syrup and oil or shortening all thin out dramatically when
heated, and those fillings that have not been thickened sufficiently will tend to run and boil over during baking,” Dr. Wicklund said. “In particular, boil-out can be problematic with low sugar fillings that boil faster than those with a higher sugar content do. Claria instant starch thickens bakery fillings at room temperature, prior to the actual baking of the pastry, which slows down heat transfer during baking so that the filling does not reach boiling temperature and boil over, potentially also leading to moisture loss and shrinkage of the filling in the pastry.

“Claria instant starch may also experience less thinning with heat than traditional modified instant starches, which will further improve the quality of the baked filling and prevent boil over.”

She said Claria Bliss tapioca starch may work well in many fillings and glazes that require added clarity and additional set to aid in depositing.

American Key Food Products, Closter, N.J., already offers a diverse portfolio of starches from different sources. The company’s pea starch has an amylose content of about 35%, giving it strong gelling properties. In baked foods, pea starch is stable in process conditions for baked snacks, breakfast cereal and fruit fillings.

The high water-binding capacity of potato starch, measured through its high viscosity, is useful in snacks, meat and baked foods. Its gelling properties may benefit noodles. Tapioca starch does not require high heat to thicken quickly and produces sheen, which may be an attractive attribute in fruit pie fillings. Tapioca starch also may be used in a variety of baked foods and extruded snacks.

Corn is the source of starches from Grain Processing Corp., Muscatine, Iowa. The company’s Pure-Dent oxidized starch is designed for applications where exceptionally white color or superior adhesion properties are required. Batter and breading applications are examples. Pure-Gel products are hydrated easily in high-fat sauce systems. In thermally processed fruit fillings, the low hot viscosity results in reduced back pressure and better fruit integrity.

Parker Products expands capacity with new facility

Parker Products expands capacity with new facility


by Rebekah Schouten

Parker Products facility

Parker Products’ new 90,000-square-foot facility has three times the capacity of the company’s previous location.

FORT WORTH, TEXAS — Parker Products, provider of inclusions and specialty ingredients for the food and beverage industry, is opening its new manufacturing facility in Fort Worth on April 18.

Parker’s new 90,000-square-foot facility has three times the capacity of the company’s previous location, which “allows for new processes to maintain the quality Parker Products is known for while further improving efficiency,” the company said. The facility includes production lines that provide real-time quality control checks and overall equipment effectiveness feedback digitally as well as production rooms with separate air handling systems to prevent cross contamination.

“Along with quality, top priorities for our new facility were efficiency and waste reduction,” said Greg Hodder, president of Parker Products. “I’m proud to say that the new location features many green initiatives.”

Parker’s new facility features several eco-friendly aspects, including LED light systems with motion control, stainless insulated metal panels, an ammonia water chill system and humidity control.

“Everyone at Parker is very excited about the opening of our new facility, and we are proud of how it has come together,” said Shon Essex, executive vice-president of Parker Products. “We began planning for the facility more than seven years ago, and no detail has been overlooked. We went above and beyond the industry standard in plant design to create a world-class facility that is second to none.”