In the News

AARON HAND | EDITOR-IN-CHIEF

ProFood World Welcomes Michael Costa

Costa joins the team as Senior Editor with a wide range of experience covering the food and beverage industry.

If you haven’t noticed already over the past couple months on ProFoodWorld.com, you’ll certainly notice in our October print pages a new name peeking from our bylines. Or perhaps the name isn’t new to you at all—maybe you’ve already seen him on the pages of a competing publication.

I’m very happy to welcome Michael Costa to the ProFood

World editorial team. He comes to us most immediately from

Food Engineering, where he served as editor-in-chief. Before that, he was editor-in-chief of Refrigerated & Frozen Foods magazine. He also spent 12 years at Hotel F&B magazine. This understanding of the consumer-facing side of the business as well as the manufacturing space shines through in Michael’s coverage in this year’s Global 250 report. Check out “The

Deep Disruption of Inflation” beginning on page 24 to learn more about how the food and beverage industry has fared amid record prices for ingredients and materials.

Michael and I first met last fall on a trip to Poland with other U.S. and Canadian journalists to learn more about the quality of European meat. As our hosts juxtaposed slaughterhouse visits with steakhouse dining, it was clear to me that

Michael knew his way around culinary discussions as well. In fact, back in the day, he studied culinary arts at the Illinois

Institute of Art in Chicago.

Also read some of the reporting from this year’s Cannabis

Drinks Expo, where Michael landed on Day 2 of his job at

ProFood World. Leading our News section on page 9 are tips from Cann, an early cannabis beverage company, for other

CPG start-ups. Look for his video coverage of the show as well at www.profoodworld.com.

This month, we’re throwing Michael in the deep end at

PACK EXPO International, where he will join me and the rest of the PMMI Media Group editorial team to report on the latest innovations in packaging and processing. You’re most likely to find Michael and me in The Processing Zone in the

Lakeside Center at McCormick Place. If you see us, say hello!

EDITORIAL ADVISORY BOARD

CHRISTINE BENSE

CHIEF SUPPLY CHAIN OFFICER Turkey Hill

GREG FLICKINGER

CHIEF OPERATING OFFICER Nobell Foods

JOHN HILKER

FORMER DIRECTOR OF MANUFACTURING Blommer Chocolate Company

VINCE NASTI

VP, OPERATIONS Nation Pizza & Foods

JIM PRUNESTI

VP, ENGINEERING Conagra Brands

LISA RATHBURN

VP, ENGINEERING T. Marzetti

MARK SHAYE

VP, ENGINEERING Ken’s Foods

TONY VANDENOEVER

FORMER DIRECTOR, SUPPLY CHAIN ENGINEERING PepsiCo

DIANE WOLF

FORMER VP OF ENGINEERING AND OPERATIONS Kraft Foods

BROOKE WYNN

SENIOR DIRECTOR OF SUSTAINABILITY Smithfield Foods

JOE ZEMBAS

DIRECTOR, ENGINEERING AND TECHNICAL SERVICES The J.M. Smucker Company

MUNSON® Ribbon, Paddle and Plow Blenders force agitators through stationary materials, imparting shear needed to reduce agglomerates and blend pastes and slurries. Choose from basic, low cost industrial units to state-of-the-art designs of 304/316 stainless with heating/cooling jackets, liquid spray additions, high-speed choppers/ intensi ers, and nishes to USDA Dairy and other standards. Extreme vessel rigidity allows tight agitatorto-vessel wall tolerances, resulting in a minimum “heel” of residual following discharge. Heavy- and extra-heavy-duty batch and continuous models in capacities from 1 to 1,150 cu ft (.03 to 32 m3). MUNSON® Vee-Cone Blenders feature smooth internal surfaces free of baf es, shafts and bearings, allowing unobstructed material ow, plus complete discharge through a gate valve for rapid cleaning or sanitizing of the easy-access interior. Uniform blends are typically achieved in 5 to 15 minutes with equal ef ciency at ll volumes from 100% to 25% of capacity. Ideal for dry and granular materials, these blenders provide a tumbling action that is gentler than machines that force agitators through stationary material. Options include spray bars for liquid additions, Clean-In-Place (CIP) systems, abrasion-resistant steel construction, ASME-coded jackets and weigh batching accessories.

WORLD’S FASTEST BLENDING AND CLEAN UP

No other bulk solids mixer delivers this unique combination of bene ts:

100% Uniform blending and/or liquid additions to 1 ppm in 2-1/2 minutes Total discharge with no segregation Ultra-gentle tumbling action (versus blades forced through batch) Ultra-low energy usage Equal ef ciency from 100% to 15% of capacity Unlike other rotary mixers: – No internal shaft or seals contacting material – Every internal surface accessible – Signi cantly faster washdown – Seal changes 10x to 20x faster

Fast yet gentle 4-way mixing action: fold/tumble/cut/turn

ROTARY BATCH MIXER

Unlike Ribbon and Paddle Blenders with a single agitator shaft, MUNSON® Fluidized Bed Mixers feature two shafts with paddles that counter-rotate at higher speeds to uidize material, achieving homogeneous blends in 10 seconds to 2 minutes. Low shear forces minimize friction with little or no degradation and insigni cant heat generation of <0.6°F (1°C). Drop-bottom gates provide rapid discharge with no segregation and minimal residual. Ideal for short cycles and gentle handling of low- to medium-density powders and fragile akes 50 lbs/ ft3 ( 800 kg/m3) with or without liquid additions. Capacities from 0.21 to 283 cu ft (6 L to 8 m3).

LUMP BREAKERS REDUCE AGGLOMERATES, FRIABLE MATERIALS

Remove lumps and agglomerates from bulk foods, pharmaceuticals and chemicals, or break down glass and other friable materials. Dual rotors with three-point, single-piece breaking heads rotate with minimum clearance inside a curved, perforated bedscreen. On-size material exits through bedscreen apertures from 1/32 to 2-1/2 in. (0.8 to 63.5 mm) in diameter. The low pro le design ts tight spaces between upstream and downstream process equipment, while side-removal bedscreens allow fast, in-place sanitizing. Square or rectangular inlets range from 15 to 48 in. (38 to 122 cm) in width—classifying screen apertures from 1/32 to 2-1/2 in. (0.8 to 63.5 mm) in diameter.

PIN MILLS REDUCE FRIABLE SOLIDS IN CONTROLLED SIZE RANGES

Also known as Centrifugal Impact Mills, these MUNSON® machines deliver coarse to ne grinding of friable powders, akes and granules into controlled particle sizes at high rates per HP/kW. High-speed rotation of the inner disc creates centrifugal force that accelerates bulk material entering the central inlet of the opposing stationary disc. As material travels from the center to the periphery of the discs at high speed, it passes through a path of ve intermeshing rows of rotating and stationary pins, with the desired tight particle size distribution obtained by controlling the rotor speed.

IN THE NEWS

Cann-Do: Successful Strategies for CPG Start-ups

MICHAEL COSTA | SENIOR EDITOR

CANN WAS ONE of the very fi rst ready-to-drink (RTD) cannabis beverage companies, launching in 2018 in California, and has since produced 10 million cans of product with distribution in California, Nevada, Illinois, Massachusetts, Rhode Island, and Arizona, plus Ontario and British Columbia in Canada.

However, the years leading up to that 10 million can benchmark were not easy, according to COO Ishan Kapoor, and required a tenacious belief in the product to grow Cann from start-up to store shelves. At this year’s Cannabis Drinks Expo in Chicago, Kapoor detailed for attendees the company’s rise and consequential decisions that helped build the brand. His advice works just as well for any consumer packaged goods (CPG) startup—cannabis or otherwise—and here, we highlight some of Cann’s strategies that helped fuel its upward trajectory.

De ne your market niche

Cann launched with a clear vision of where its microdose (2 to 5 mg THC per can) product fi t within the cannabis beverage market. The company could have had a less-defi ned approach, since it was among the fi rst companies in a relatively undefi ned category—Kapoor says there were only three other brands when Cann started. Instead, Cann asked several crucial questions from the outset that helped bring its brand into focus.

PHOTO COURTESY OF CANNABIS DRINKS EXPO

Cann COO Ishan Kapoor addresses attendees at the 2022 Cannabis Drinks Expo in Chicago.

Coca-Cola Names John Murphy as Incoming President and CFO

The Coca-Cola Company has announced John Murphy, current CFO, will become president and CFO, e ective Oct. 1, following the retirement of Brian Smith.

Diamond Pet Foods Building $259 Million Facility in Indiana

Diamond Pet Foods has broken ground on a 700,000-sq-ft manufacturing and distribution center in Rushville, Ind. To be operational by the end of 2024, it will produce cat and dog food.

Bimbo Launching Latin America’s Largest Food Business Accelerator

The Bimbo Open Door food business accelerator will focus on fi nding, developing, and investing in bakery and snack start-ups and scale-ups chosen based on their sustainable practices and other factors.

Mondelēz Completes Acquisition of Clif Bar

Mondelēz International has completed its acquisition of Clif Bar, expanding the company’s global snack bar business to a value of more than $1 billion.

Kerry Opens Africa’s Largest, Most Advanced Taste Facility

Kerry has opened a 108,000-sqft taste facility in South Africa to produce sustainable nutrition solutions. The facility features lowenergy equipment, solar power generation, waste heat capture, and e cient water use.