Contact Ross Stewart (312-254-3539 or RStewart@Stewartis.com) today to discuss receiving samples of our concentrates. With our on-site R&D facility, our process begins with understanding the goals of your finished products and then building our concentrates to custom fit within your vision. Our business model dictates that we only succeed if your product makes it to market. Waste no time. Contact us today!
At Stewart Ingredients Systems, not only are we looking to produce and sell more product, we’re always looking to reduce inefficiencies and waste. A recent study highlighting the cost-savings that some companies are able to achieve confirms our thinking: “…a British-based food manufacturer achieved a more than 300-fold return on investment by running an audit that revealed seven percent of the food it bought remained in bulk containers after they were emptied.” (Umberto Bacchi/Thomson Reuters)
How does SIS work to reduce food waste? Through innovative and strategic purchasing protocols, perfecting our just-in-time/lean manufacturing processes, utilizing a strong daily reciprocal inventory program, with an emphasis on raw ingredient recovery, as well as strict FIFO and reducing waste through a comprehensive recycling program. The results are the savings and competitive pricing we’re able to provide for our clients.
Read the article here: http://tiny.cc/te4tjy
November is fast approaching and it’s the perfect time to roll-out seasonal offerings for consumers over the next three months. As a R&D house that manufactures all of our custom formulated items under one roof, SIS is perfectly positioned to accommodate any seasonal concepts and equipped to do so in a rapid fashion.
Below is just a spattering of concepts to get marketing and product developments wheels turning. Contact Ross Stewart at (312) 254-3539, ext. 18 today and we will jump at the opportunity to allow our products to speak for themselves!
- Pumpkin Pie Filling
- Sweet Potato Pie Filling
- Apricot Filling
- Cranberry Filling
- Toasted Marshmallow
- Cranberry-Orange Filling
- Pomegranate Filling
- Sweet Pear Filling
- Cranberry-Apple Filling
Can’t stay away from the discourse surrounding consumer’s demands for better-for-you snack offerings. The intersection of on-the-go consumers who demand better-for-you category of snacks often lands in convenience store aisles, and the data suggests that the C-store segment of the market is not shrinking anytime soon. In fact, convenience store sales increased more than 5% year-to-year from ’14 to ’15 with no expectations of that trend reversing course.
With that in mind and knowing that the inside C-store sales annually are well over 2 billion dollars annually, packaged bakery, fresh bakery, cookie and snack bar developers/manufacturers need to have items that can both indulge consumers sweet tooth but also exhibit a real effort to produce foods that show a focus on health & wellness.
More than ever, Stewart Ingredient Systems is well-positioned to help co-develop these products with our long-standing history of innovating within the health and wellness snack category. Our fillings and toppings represent the vehicle to find nutraceutical benefit in snacks more directly than perhaps focusing innovation on the base of the product.
General Mills Convenience & Foodservice
“Satisfying Convenience Store Shoppers’ Sweet Cravings”
It may well be past time for ingredient declaration standards to be agreed-upon between manufacturers and consumers before the food industry becomes mired in lawsuits and wasted developments. For all of the push towards health and wellness trends—which consumers have now been demanding of the market for at least a decade—it does astound that the FDA has only this year asked for public comment on what the word “Natural” means on food labeling. In May of this year, the FDA opened the topic up for public comment and as of August 2016, more than 5,000 comments have been filed in response. Now, recall again how long consumers had to wait for the Nutrition Labeling changes to be implemented into the marketplace? If the designation of what constitutes “Natural” on our food labeling takes nearly as much time, it is fair to assume that resource spend within industry by those protecting themselves from lawsuit will dwarf the spend associated with Nutrition Label changes.
This much is certain: the domestic food industry’s largest manufacturers are being monitored more closely than ever in 2016. What is not certain is when R&D departments and manufacturers can feel 100% confident that what they are printing on their labels won’t end up landing them in court.
“‘Natural’ on Food Labeling”
“Interest in natural and ‘getting back to basics’ has boosted ancient grains and superfoods, fostering a principle that age-old staples are better than today’s manufactured options."
Millennial-parents are dedicating space in their cupboards to snacking food options that, as early as a few years ago, were not available in grocery aisles. Weighed against Gen X & Baby Boomers, Millennial-parents are in a league of their own when it comes to what foods they allow their kids to consume and the market which they represent is only growing and becoming more influential to the food industry each year. More conscious of processed ingredients & less likely to purchase foods that are perceived to be ‘unhealthy’, the industry is scrambling to rush product to market that better fits their demands.
Manufacturers are working with ingredients that they’ve never had to source before and vendors are offering a more diverse selection of ingredients than ever, and SIS has been continuing our efforts to create the best and most valued added options for the baking industry. Whether your project calls for claims driven inclusions, offerings with less processed ingredients or even eliminating specific ingredients to react to the market “getting back to basics”, SIS is ready to get working for you.
To see offerings from SIS and talk to a representative directly, please come see us at the Chicago IFT Suppliers Night 2015 on November 11th at the Donald E Stephens Center in Rosemont, IL at booth #1021 from 12pm-5:30.
The annual IDDBA report (What’s in Store – 2015) provides excellent data and analysis on evolving consumer trends spreading across all platforms of baked goods and the bakery aisle.
What continues to catch our eye when going through the “Bakery Department” of this year's report is the mounting data on the growing challenge of reaching millennials in the bakery section. Specifically, the challenge is set out for in-store bakeries to better accommodate the rapidly evolving demands of consumers who were born between 1980 and 2000. It is thought that millennials' changing tastes in condiments, gravies and sauces is driving consolidation in that grocery segment as well, resulting in the recent Kraft and Heinz merger. The data provided by the IDDBA report indicates that millennials are 50% more likely than boomers to place an importance on digestion related health claims such as gluten-free or lactose free. Of further importance is that 39% of millennials purchase their baked goods at preferred stores, not their primary grocer. That figure compares directly to baby boomers, where only 27% utilize specialty bakeries for those purchases.
In 2014 and going forward for the foreseeable future, millennials will continue to actively seek out specialty products that directly cater to their heightened desire for health and wellness driven foods and continue to pose a specific problem for bakery snack producers, as well as in-store bakeries.
It is an enormous take away that all the current consumer data continues to show: The biggest challenge for bakery snack producers to remain relevant on your grocers shelves is to make a connection with the toughest consumer group they’ve ever encountered – Millennials.
“When it comes to engaging Millennial shoppers, IDDBA research suggested that conventional in-store bakeries might face an issue of relevance. Millennials ranked bakery dead last in order of importance among fresh perimeter categories.”
We wrote in this space back in March 2014 about the changes that had been proposed by the FDA to overhaul nutrition labels on packaged foods. At that time, public comment on the proposal was opened up and we waited for the industry to respond. Turns out, the American Bakers Association had significant criticism to offer in a 31-page dossier filed to the US FDA prior to the August 1 deadline for comments.
The language used is interesting as the ABA has stated that it is “deeply concerned” that the FDA does not have the authority for enforcement of the new regulations. If the FDA does not have authority to enforce the rules of the nutrition labels of our packaged foods, who will once final overhaul is complete?
Additionally, among the many points in the dossier is that the ABA is making the case for as much as a 5-year extension on the ruling before any form of repercussions can be brought back upon the manufacturers and food companies rather than the two-year compliance originally proposed.
The question perhaps that we should be asking ourselves is how long can the original proposal stay just that; A proposal? With the battle lines being drawn out in real time over major issues brought up by the ABA including the definition of dietary fiber & whether or not the FDA has the authority to enforce a mandatory sugars declaration, we certainly would be taking the “over” in terms of the timeline before reform on US nutrition facts panels are agreed upon and finalized.
“The baking industry would need a five year implementation time to implement the proposed changes to all current products,” it said. “…This extension will allow industry to conduct the necessary analysis and make the changes required under the final rules.”
In terms of compliance versus enforcement, ABA called for separate dates to “ensure that the final timeframes do not leave industry stakeholders vulnerable to state enforcement actions.”
An interesting article came out this month discussing one of the most talked about trends within the bakery industry today: Fiber enriched snacks. Follow the link below to read the entire article as it goes into great detail on the industry wide focus on ways to more effectively integrate fiber into marketable formulas. The litany of forms and applications in which fiber-rich bakery snacks have been developed over the past five years alone is staggering considering the quality now demanded by consumers.
Fiber enriched bakery fillings are just one of the many health and wellness driven offerings that SIS supplies. Please use our Sample Request Form today to get started on your next project!
"While the potential health benefits of fiber may be vast, there are many other reasons that manufacturers have looked to utilize fiber in bakery products. Indeed, fiber can be used in a wide range of applications, and can even help to reduce levels of sugar and fat by acting as a partial replacer."
Groundbreaking technologies have been introduced to the domestic food industry throughout the history of modern society. In the past century alone our society - and more specifically the domestic food industry - has been introduced to countless innovations and new technologies that have fundamentally changed the way the food industry operates. Where would the food industry be right now if families at home were still gathering ice and snow for an icebox to make foods last longer at home? I, for one, stand and applaud on a nightly basis the work done by Frédéric Swarts in 1890 followed up by Thomas Midgley in 1928 in developing gas & liquid Freon leading to refrigerators in all of our kitchens and extending the shelf life of our foods. I say “Thanks, Thomas and Frédéric!” each and every time I open that brilliant device.
So when I read an article that details a group of scientists realizing the potential of eliminating biomass from the process of producing ethanol and instead utilizing renewable energy sources, my immediate thought is in how this could change the food industry going forward. The potential change this developing technology could have on industry is at it’s worst devastating to those who grow crops utilized in the current production of Ethanol in the USA and at the same time tantalizing to food manufacturers competing for the crops sent out for the manufacturing of ethanol instead of corn syrup, starches etc.etc. You and I do not have be named Adam Smith to come to the conclusion that there could very well be a sea change in purchasing departments across the nation if the experiments recently published are fully realized in the coming years.
Scientists say they have developed a new way to make liquid ethanol efficiently without using corn or other crops needed in the conventional method for producing the biofuel. The scientists said their process turns carbon monoxide gas into liquid ethanol with the help of an electrode made of a form of copper. They said the new technique may be more environmentally friendly and efficient than the current method.
Critics say that growing crops for biofuels is energy-intensive and takes up vast tracts of nonagricultural land, using too much water and fertilizer. They also say diverting corn and sugar to make biofuels pushes up food prices.
The United States leads the world in ethanol production, with 13.3 billion gallons in 2013, followed by Brazil's 6.3 billion gallons, according to the Washington-based Renewable Fuels Association, which represents the U.S. ethanol industry.
A group of scientists led by Stanford University chemist Matthew Kanan described the new method in research published in the journal Nature. Kanan said a prototype device could be ready in two to three years, enabling an assessment on whether the process can become commercially viable.
“I emphasize that these are just laboratory experiments today. We haven't built a device,” Kanan said. “But it demonstrates the feasibility of using electricity that you could get from a renewable energy source to power fuel synthesis - in this case ethanol. There are some real advantages to doing that relative to using biomass to produce ethanol.”