Candy Industry April 2011 by Bernie Pacyniak
By Bernie Pacyniak
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Additional resources for Candy Industry April 2011
To say, ‘I don’t want ketchup, and I don’t want pickle... the computer’s quite friendly. ” Rutter’s was the ﬁrst retailer to do voluntary recycling in their stores. Now the company boasts of white roofs on their stores (cuts down on cooling), and they’ve installed a computer system to monitor energy use. Next on Rutter’s to-do list is installing sky lights, which bring in natural light and allows the lights in the store to be shut off. “We learned a lot about going green from trips overseas. I take my management team...
All of the bars come with no artiﬁcial ingredients, no preservatives, are certiﬁed kosher and contain less than 200 calories. Ingredients (Angell Crisps): Milk chocolate*† (cane sugar *†, whole milk†, chocolate*†, cocoa butter*†, soy lecithin† (an emulsiﬁer), natural vanilla†), tapioca syrup†, brown rice crisp† (brown rice ﬂour†, honey†, calcium carbonate), vanilla extract*†, sea salt. *Fair Trade Certiﬁed TM. †All ingredients certiﬁed organic except for sea salt. 49 The TLC Cereal Bar line welcomes a new ﬂavor — cherry vanilla.
MARK BEAVER: Absolutely right, yes. STEVEN STAAL: I think another aspect is STEVEN STAAL: Well, you do everything that over the last 12 months, we discussed that last year also, conditions have changed. You see more and more people asking for bank guarantees. So like we concluded last year already, that it is all about cash, not only for the customers but also for the company producing it. I think that still stands. ANDREW FLEMING: I think that also ﬁts with the ingredient sector as well, because more and more customers are having to make sure that they have the cash available to ﬁnance their working capital, because, of course, if their raw materials double in price, the amount that they have to reserve for working capital goes up, so the cost of running the business, particularly if you’re in commodities, is very high.