superior probiotics by ganeden artisan industries - Oser ...

Tuesday, June 26, 2012
Oser Communications Group
Las Vegas
SUPERIOR PROBIOTICS BY GANEDEN
An interview with Mike Bush, Vice President
of Business Development, Ganeden Biotech.
FMD: Tell our readers about your company.
What’s your main line of business?
MB: Ganeden Biotech is a science-driven
organization dedicated to meeting the probiotic
needs of markets that have otherwise
been unsatisfied by traditional solutions.
Ganeden makes proprietary, patented probiotic
technology available for use in functional
probiotic foods and beverages and companion
animal products.
Our patented probiotic bacterial strain,
GanedenBC30 R [Bacillus coagulans GBI-30,
6086], is self-affirmed GRAS and very effective in surviving most manufacturing
processes. GanedenBC30 has many inherent physical properties that provide
superior stability as compared to other traditional probiotic organisms.
Additionally, it has been shown in multiple clinical trials to support the digestive
and immune system.
ARTISAN INDUSTRIES: COST-EFFICIENT GREEN
TECH
Perry Alasti, CTO of Artisan Industries Inc., talks
with Food Magic Daily about his company’s
approach to process solutions.
FMD: Tell our readers a little about your company.
What’s your main line of business?
PA: We are a Process Solutions and Technology
Company. We design and build complete process
systems for the chemical, food and pharmaceutical
industries.
FMD: What would you say makes your company
unique?
PA: We have been around for over 75 years, and one of less than a handful of process
equipment companies that continues to do its own manufacturing in the United States.
What differentiates us from our competitors is our unique approach to solving difficult
problems and our pilot testing capabilities.
FMD: Who are some of the companies you’ve worked with?
FMD: What distinguishes your product[s] from the competition?
MB: In a nutshell: survivability and science. Many food manufacturers want to
improve the health benefits of their food and beverage products and adding a probiotic
is a great way to do that. However, the harsh manufacturing processes of
some products prohibits the use of traditional probiotics such as lactobacillus and
bifidobacterium, which are vulnerable to heat, pressure, shelf life variables and
the acid and bile challenges of the digestive system.
The spore-forming nature of GanedenBC30 provides superior viability and
excellent stability, making it an ideal choice for product development. It requires
no refrigeration and can be formulated into products with long shelf lives.
GanedenBC30 also withstands high temperature processes such as baking and
boiling, low temperature processes such as freezing and refrigeration and high
pressure applications like extrusion and roll forming.
FMD: Where is your current product emphasis?
PA: A few companies we’ve worked with are Nestle, Unilever, Cargill, Kemin, Lipton,
Mars, Bunge, ADM, Tyson and Kraft.
FMD: What are some of your company’s applications?
PA: Our technologies have a wide range of applications across the entire food and
nutraceutical industry. We do dehydration of fruits, deodorizing essential oils and oleochemicals,
drying strategies for food and flavors, aroma/essence recovery, concentrating
beverages, purifying natural flavors and recovering glycerin.
FMD: Where is your current product emphasis?
PA: Alternatives to spray drying! We continue to encourage our customers to consider
the Rototherm R for their drying applications in lieu of spray drying. The Rototherm
can significantly lower capital and installation cost, use up to 67 percent less energy,
has up to 99 percent evaporation in a single step, and it requires minimal entrainment
Continued on Page 12 Continued on Page 8

4
Tuesday, June 26, 2012
BARRY CALLEBAUT MAKES WORLD’S
SMALLEST CHOCOLATE CHIP
Chocolate Solutions
Food manufacturers are continually
looking at ways to reduce costs and
improve flavor with chocolate applications.
Therefore, Barry Callebaut Inc.
is constantly dedicating resources to
developing innovative chocolate products.
They are very passionate about
providing chocolate solutions for their
customers today and in the future.
Many food manufacturers are searching
for chocolate products that provide
uniqueness and indulgence to their
product. Others are searching for productivity
and cost savings. Barry
Callebaut has merged these requests
and launched a new micro chocolate
chip allowing them to add great tasting,
visually appealing chocolate in a
format that is more diversely distributed
throughout the finished product.
Given the size and greater distribution
feature, it’s more likely that the end
consumer will get a rich taste of
chocolate in every bite.
Product Benefits
Their innovation R&D team dedicated
extensive resources in order to
develop the unique size of the micro
chip, approximately a 60,000 count
chip. It disperses
more evenly
over the tongue
versus other
chips, which
may offer customers
the
opportunity to
utilize less
chocolate in
a p p l i c a t i o n ,
offering a cost
savings. The
chip may be
used within
multiple applications,
such as
decorations for
a dessert or as a
topping. It may
also be utilized
very effectively
in a hot or cold
beverage application due to its melt
point and ease of dispersion. It may be
applied directly into the beverage or as
a garnish and can easily be consumed
through a straw. The chips are uniquely
small to fit through pastry piping
bags and in other manufacturing
processes in which larger chips are
unable to maneuver without major
operational adjustments to the production
line. Another benefit of the chips
is they can result in fewer calories per
serving but offer the
same visual coverage
as standard size chips.
The new chips are
available as part of
Barry Callebaut’s
extensive line of
chocolate decorations,
which offer food manufacturers
a way to
add a premium, indulgent
touch to baked
goods, such as cookies,
cakes and
desserts, as well as to
many beverage, confectionery
and dairy
products.
Barry Callebaut Inc.
is located at 600 W
Chicago Ave Suite
860, Chicago 60654.
For more information, visit
www.barry-callebaut.com or call 312-
496-7300.
Food Magic Daily
FOOD MAGIC?DAILY IS AN?INDEPENDENT?PUBLICATION
BY OCG,?PUBLISHER OF FOOD?& FOOD EQUIPMENT NEWS,
AND IS NOT AFFILIATED WITH?IFT
Lee M. Oser
CEO and Editor-in-Chief
Lyle Sapp
Kate Seymour
Senior Associate Publishers
Paul Harris
Associate Publishers
Lorrie Baumann
Editorial Director
Paul Seldis
Senior Editor
Hayden Neeley
Associate Editor
Monica Boland
Art Director
MJ Mullen
Graphic Designer
Ruth Haltiwanger
Selene Pinuelas
Traffic Managers
Angela Bosso
Lynn Hilton
Conrad Mendoza
Adriana Inzunza
Clarissa Alverez
Account Managers
Enrico Cecchi
European Sales
Food Magic Daily is published by
Oser Communications Group ©2012.
All rights reserved.
Executive and editorial offices at:
1877 N. Kolb Road, Tucson, AZ 85715
520-721-1300/Fax: 520-721-6300
www.oser.com
European offices located at
Lungarno Benvenuto
Cellini, 11, 50125 Florence, Italy.

6
Tuesday, June 26, 2012
TEMP MINDER—PROTECTING YOUR
MOST VALUABLE ASSET
It’s 2 a.m. on a Sunday—do you know
the temperature of your refrigerated
inventory? With ICC’s Minder TM line of
products, you know exactly what’s going
on in your refrigeration 24/7.
Temp Minder differs from the competition
in a number of ways. Probe
installation is completely wireless, status
and reports can be viewed from anywhere
at any time, a PC is not required on
site, there are no costly software charges
or updates and each system is PCI-compliant,
just to name a few of the many
benefits Minder has to offer. The most
economical system on the market, the
only reoccurring cost you’ll have is a
nominal annual monitoring fee which
allows for reports and alerts. Alerts can
be sent via text or email and can be
arranged in an escalating scale. Each system
is able to support numerous sensors
within a facility with repeaters enabling
an extended range. Probe batteries last
for two years
and the system
will alert you
when it is time
to change the
batteries.
Don’t just
stop at cold
temps. With
Minder you can
monitor hot
temps as well,
perfect for sensitive
hot holding
situations.
Unique to
Minder is the
Food Product Probes that allow for continuous
monitoring of products like
soups and stews—perfect for cook ‘n’
chill applications. These hand probes
almost make the cook and chill process
foolproof and fully documented so you
TCB MANUFACTURING: “HANDMADE
IN THE USA” INSULATED BAGS
TCB Manufacturing has been manufacturing
insulated products since
1986. TCB has built its reputation on
can meet with local health inspection
guidelines.
Temp Minder users say that Minder
has saved them countless dollars in food,
labor and revenue. Remember, when
you calculate labor costs, it is not just the
i n d i v i d u a l
who is
charged with
m a k i n g
those personal
walka-rounds
to
hand write
temperatures
in a log book
on a timely
basis, but
also all of
the labor
that goes
into the
preparation
of food product. Imagine a breathtaking
dessert for 300 prepared the night before
and stored safely in a special freezer that
lost power in the middle of the night, or a
locker filled with specially aged beef
wiped out by refrigeration failure, or a
the fact that its products are handmade
in the USA. Many food service businesses
have chosen to purchase inexpensive
and poorly-made food service
delivery bags overseas, only to find the
life expectancy of those bags may only
be six months to a year. The average
use of a TCB insulated bag is approximately
four to eight years. Tom
Dermody, President of TCB
Manufacturing, jokingly states, “Our
Food Magic Daily
special menu prepared the night before
for a presentation to the CEO the next
morning where a plug was accidentally
kicked out by the cleaning crew. These
are examples of awful situations that are
all too real and were averted with Minder
in the kitchen.
Unique to Temp Minder is CCP
Minder TM , a portable device that automates
the logging of Critical Control
Points completely wirelessly to support
your HACCP program. All of these features
make Temp Minder the only solution
you’ll ever need to control your most
valuable asset.
Available in a configuration to suit
your needs, Minder can be ordered with
NIST Certification that can be updated
annually.
Be sure to check out the ICC Truck
Minder TM and energy monitoring and savings
accessories.
So don’t worry. Sleep comfortably
when you put Temp Minder to work for
you.
Find out why safe food tastes better by
visiting www.goicc.com. For more information,
call 877-ICC-8788.
biggest problem might be that we
make our bag too well. Our bags don’t
wear out, and we see a large number of
our customers years apart. The bags
last.”
TCB has maintained its niche as
one of the premier delivery bag manu-
Continued on Page 8

8
Tuesday, June 26, 2012
ASI LEADS THE WAY TO TRUE FOOD
SAFETY
ASI Food Safety Consultants is passionate
about food safety and auditing,
and ASI has been providing audits
since 1948. Our customized solutions
include third party food safety GMP
audits, SQF and BRC audits; HACCP
set-ups, Training and Verification; and
Supplier audits. We can even manage
your facility's supplier programs.
As the leader in food safety, we
are dedicated to providing the highest
level of technical knowledge to ensure
complete and well-documented audits.
As a full-service provider, ASI provides
HACCP plan development and
verification, training, seminars, and
VITAMIX LAUNCHES THE AUTOMATIC
MIX'N MACHINE
Vitamix R , a recognized global leader in
blender technology since 1921, proudly
introduces the Automatic Mix'n Machine TM ,
a hands-free, fully programmable commercial-grade
mixer that incorporates candies,
syrups, cookies and hard-to-mix ingredients
into soft-serve ice cream or yogurt
without damaging the inclusions.
Specifically created for convenience
retailers, it’s ideal for "self-serve" and
"operator-serve" milkshake and mix-in
beverage or dessert creations using softserve
ice cream and yogurt. The machine
features an easy-to-use LCD instruction
screen, a reinforced blending spoon to perfectly
and consistently blend soft-serve ice
cream and candy mix-ins, and a clear door
that allows consumers to watch the product
being blended.
Unlike traditional style mix-in
machines, Vitamix’s Automatic Mix’n
Machine does not require operator attention
like competitive products that oftentimes
produce inconsistent results. Using the
Automatic Mix’n Machine, simply press
the button and within seconds remove the
perfectly mixed frozen ice cream or yogurt
treat with the spoon already dispensed into
the dessert. The fully programmable
machine ensures that the treat will be mixed
the same way every time.
“With the growing smoothie and
blended dessert trend in full gear, the
Automatic Mix’n Machine offers foodservice
providers a unique blending system
that allows them to take advantage of this
trend by expanding their menu offerings
with highly profitable frozen treats,” said
Lisa Klein, Vice President of Marketing
and Sales for Vitamix. “The hands-free
machine is extremely easy to use, lowering
operator intimidation and always guaranteeing
the perfect blend.”
Additionally, the Automatic Mix'n
Food Magic Daily
international audits. As an innovator,
ASI provides services that help their
clients monitor food safety and traceability
data through a web-based application.
For more information, visit booth 745.
Please take a look around our website
at asifood.com and feel free to call us
anytime for 24-7 personal assistance
at 800-477-0778!
Machine is the recipient of the Kitchen
Innovations 2012 Award presented by the
National Restaurant Association (NRA)
Restaurant, Hotel-Motel Show. The award,
bestowed upon Vitamix’s Automatic Mix'n
Machine, acknowledges innovative technological
innovations in products that stand to
advance the restaurant, foodservice and
hospitality industries and drive success for
users.
“It’s an honor to receive this prestigious
Kitchen Innovations Award for the
Automatic Mix'n Machine,” said Klein.
“During the past two decades, we have
made huge strides in blender technology,
and we will continue to move forward as
the industry evolves. Our customers understand
that reputations are built on quality
and refuse to settle for unreliable products.
Whether our products are being used in a
coffee house, smoothie bar, convenience
store or one of the finest restaurants in the
world, we’ll continue to create value and
versatility to help ensure their success.”
For more information, visit
www.vitamix.com.
TCB Manufacturing (Con’t. from p. 6)
facturers in the food delivery industry
by maintaining the highest level of
quality in its products by using only
the best materials available. However,
TCB’s proudest accomplishment is
making a superior product, “handmade,”
by USA workers. As a small
business located in LaPorte, Ind., TCB
has worked diligently to create a positive,
energetic atmosphere where
employees take pride in what they produce.
What ultimately sets TCB apart
from its competitors is customer service.
“We want our customers 110 percent
happy with our sales team as well
as our bags. We want our customers
back, and we want them to tell others
about the benefits of buying from
Artisan Industries (Con’t. from p. 1)
and dusting.
FMD: What distinguishes your products
from the competition?
PA: We have a unique aroma stripping/deodorizing
technology that can
perform most of the applications currently
being done in so-called wiped-film or
spinning cone columns, but has the major
benefit of having ‘no moving parts.’
FMD: Compare the position of your
products and their technology against the
current market.
PA: We see our products being uniquely
positioned to give our customers the
highest return on their investment by
eliminating processing steps and using
TCB,” says Dermody. TCB creates
bags based on the customers’ need. No
request is turned away. TCB has a
design team, made up of seasoned
employees who have spent years refining
the process. TCB also has an art
department available to create specialized
logo designs as well as screen
printing for the bags.
TCB offers smart solutions in
food service delivery. Some of these
items include removable travel carts,
wheels applied to the bags and luggage
feet to protect the bottoms of bags
from being scuffed also adding life to
the bags. Clear windows can be sewn
to the bags to streamline delivery
information for drivers or to display
advertising information. Side pockets
can be sewn to the bags for holding
menus, fliers, and condiments. Hot and
considerably less energy.
FMD: How do you see the next year in
terms of economy, sales, technology and
product evolution?
PA: We are starting to see a lot more
activity across all business sectors. I
believe the major challenge for companies
that rely on selling their products
globally, is how to minimize transportation
costs. Given the current cost of a
barrel of oil and the political situation in
Iran and the Middle East in general, our
customers are looking to invest in technologies
to concentrate their products
before shipping overseas. The other area
that companies continue to invest in is
what we call ‘Process Intensification’ to
extract more productivity from their current
processes.
cold packs are sold to retain heat and
keep food cold. Box and dispensing
lids can be used for easy access. All of
these features are available to make the
delivery process easier.
TCB Manufacturing is the leader
in designing and manufacturing insulated
bags used for food service delivery.
All of its products are handmade
using only top grade material in the
manufacturing process. TCB is
regarded as a premier food service
delivery manufacturer in the industry.
The best of part of TCB Manufacturing
is they are made with pride in the
USA!
For more information, visit www.tcbbagmfg.com.
FMD: To what do you attribute your
company’s success?
PA: Our unique approach to solving difficult
problems and concentrating on
helping our customers achieve the highest
quality products while improving the
environment.
FMD: How do you handle sales?
PA: Our process engineers handle all
sales activities because we solve problems
and a typical sales person will not
be able to give our customers what they
need.
For more information and a copy of our
Food Processing Handbook, contact
Mary Travers at 781-893-6800, mtravers@artisanind.com,
visit www.artisanind.com
or stop by booth 2835.

12
Tuesday, June 26, 2012
TEMPORARY KITCHENS PROVIDE AID
THROUGH DISASTER
Since 1997, Kitchen Corps, Inc. has
been a national leader for providing
temporary kitchen facilities to universities,
military bases, correctional
facilities, hospitals, disaster relief
organizations, and corporations that
are experiencing new construction,
renovation, or long-term events.
On any day of the year across the
U.S., Kitchen Corps’ temporary
kitchen facilities are serving as many
as 9,000 meals per day or as few as 90
per day and can normally be on-site
and operating anywhere within seven
to 30 days of the initial call.
As a Small Disabled Veteran
Owned Business, Kitchen Corps relies
on its top-notch professionals, strong
alliances, and best-practice management
and processes to ensure that its
many clients achieve their temporary
kitchen goals and are 100 percent satisfied.
A custom, full service temporary
kitchen normally includes an industrial
kitchen equipped with production,
preparation, dishwashing, dry storage,
and walk-in cooler/freezer areas, production
areas that consist of UL-listed
commercial cooking equipment and
UL-listed hood systems with NFPA
certified fire suppression systems,
facilities built to meet all international
building codes and a guarantee that the
equipment will meet and pass all
health codes. Bathrooms, dining facilities,
generators, decks, ramps, and lift
systems are available upon request.
Lease or Buy
Giving the client an option to
lease or buy provides them with a multitude
of important planning and financial
options. Kitchen Corps works tirelessly
with its clients to help them find
the best options to keep their organizations
fed and moving forward.
Designing a custom kitchen
What clients appreciate most
about Kitchen Corps is its custom
design talents. That starts with listening.
Kitchen Corps knows that fitting a
square peg into a round hole doesn’t
work. The Kitchen Corps professionals
are widely known for their unique ability
to put round pegs into round holes
in a short amount of time. Kitchen
Corps clients benefit from their robust
custom design services which include
a professional design team with
decades of experience in temporary
kitchens that successfully feed small,
medium and large organizations; in-
Food Magic Daily
house drawings provided to you for
approval; new builds that are 100 percent
custom-designed; and flexible
temporary kitchen units that can be
modified to accommodate any project.
Kitchen Corps has built its outstanding
reputation over the past 15
years by providing large and small
organizations nationwide with topnotch,
affordable temporary kitchens
that keep their organizations moving
forward. Whether Kitchen Corps is onsite
for years or only one month, their
professionals always give 110 percent,
which has been the key to growing
Kitchen Corps into one of the nation’s
leaders for temporary kitchens.
Learn about Kitchen Corps and what
its clients say about the company’s
performance at www.kitchencorps.com
or call toll free 866-452-6777.
Superior Probiotics (Con’t. from p. 1)
MB: Currently, we have been seeing
success with GanedenBC30 in the
sports nutrition product category
through our partnership with Gaspari
Nutrition, as well as some other product
launches in product categories like
muffins, tea, coffee and oatmeal.
The other area of product emphasis
is in foodservice, in particular,
frozen yogurt, dairy desserts and
enhanced beverages. All of Red Mango
frozen yogurts and iced teas include
GanedenBC30.
FMD: What would you say makes
your company unique?
MB: Our business approach is one that
creates true partnerships with clients; a
client’s product is only as good as the
ingredients that make up their product.
We work with our partners to identify
the appropriate ingredients, the ratio of
those ingredients and if, how and when
GanedenBC30 is appropriate as an
ingredient in the manufacturing
process of that particular product. We
also conduct clinical research that
demonstrates the importance, relevance,
safety and efficacy of
GanedenBC30. We want our partners
and their customers to be aware that
we’re providing a solid, scientific
backing behind our branded ingredient.
Post-launch, we work with our
partners to help ensure that their products
receive the marketing support,
media attention and consumer education
needed to support their success.
FMD: What was the most significant
event or series of events affecting your
company in the past year?
MB:
On June 6, 2011 Ganeden
Biotech sold its leading Sustenex R and
Digestive Advantage R brands of probiotic
dietary supplements to Schiff
Nutrition International Inc. for $40
million in cash. The sale included the
worldwide exclusive rights to use
Ganeden's probiotic technology,
GanedenBC30, in the over-the-counter
[OTC] and dietary supplement space.
Ganeden continues to collaborate on
extending the use of OTC probiotic
technologies into new areas of human
health.
FMD: To what do you attribute your
company’s success?
MB: Our team. Ganeden Biotech’s
success is a testament to the dedication
and sincere interest of its employees.
More than 50 foods and beverages now
feature GanedenBC30.
We have a number of awards
including the Frost & Sullivan 2008
North American Food and Beverage
Probiotics Product Innovation Award,
the 2009 Scientific Excellence Award
with Red Mango U.S.A. franchise, and
the 2011 NutrAward winner for Best
New Finished Product: Good Cacao TM
chocolate bars formulated with
GanedenBC30.
We’ve also published 15 studies.
Ganeden’s dedication to constantly
improving the science related to
GanedenBC30 is worth the time and
resources.
Our team goes above and beyond
what’s required and as a result,
GanedenBC30 is revolutionizing how
consumers think about and consume
probiotics.
For more information about Ganeden
Biotech, visit booth 1037 at IFT 2012.
Also visit www.ganedenbiotech.com,
call 440-229-5200 or email
mbush@ganedenbiotech.com.