Quince & Apple Acquires Treat Bake Shop
Quince & Apple, the Madison, Wisconsin-based producer of fruit preserves and syrups, is acquiring Treat Bake Shop, which makes spiced and candied nuts. Production of the Treat Bake Shop products will move to Quince & Apple’s Madison kitchen in mid-March.
“We have long admired the company and brand that Sarah has built,” said co-Founder Matt Stoner Fehsenfeld. “We’ve had the pleasure of working together many times and are very excited to be bringing the Treat Bake Shop brand and products into the Quince & Apple family.”
“Treat and Quince & Apple are really a perfect fit,” said co-Founder Clare Stoner Fehsenfeld. “There are just so many similarities in the way we manage our brands, the care we show our customers and, most importantly, the fact that we’ve both stayed true to small-batch artisan production methods as we’ve grown.”
“I am incredibly proud of the Treat brand I have built and very excited for Quince & Apple’s ability to extend its reach even further,” said Treat Bake Shop Founder Sarah Marx Feldner. “I have a ton of respect for Matt and Clare, and I couldn’t think of a better place for Treat to flourish.”
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“We are excited to be able to use the resources we’ve built to introduce Treat Bake Shop’s spiced and candied nuts to a wider national audience,” said Matt Stoner Fehsenfeld. This represents the first acquisition by Quince & Apple in its nine-year history, but Clare Stoner Fehsenfeld says she hopes it’s just the first of many.
“There are so few options for owners of small, artisan food businesses if they want to sell,” said Clare Stoner Fehsenfeld. “They make great products and build great brands that have tremendous value, but their companies are often too small to attract the interest of larger, conventional food companies or investors. By bringing Treat into the business we’ve already built, it will give both brands some of the advantages of being a part of a larger company, while being able to retain that true artisan touch.”
“We’ve lived what it’s like to build an artisan food company from the ground up for nine years, so we understand that founders don’t want to sell to just anyone,” added Matt Stoner Fehsenfeld. “You want to make sure your buyer truly understands what you’ve built and how much of your heart is in it. You need to feel sure that they will care for it as it grows in a way that you feel good about. That’s what we’re going to doing with Treat Bake Shop and, hopefully, we’ll have the chance to do the same with other brands in the future.”
White Coffee Pours on Innovation, Customer Service
By Lorrie Baumann
Tremendous competition in the coffee space means that the retailer most likely to succeed is nimble, aware of the trends moving the market and partnered with a purveyor who possesses those same attributes along with an appetite for innovation, says Jonathan White of White Coffee.
He’s a third-generation member of the family that started White Coffee in 1939, when David White started selling coffee to foodservice companies. His mother, Carole, is the company’s current President and the woman who makes it the woman-owned company it is today.
Jonathan White is the company’s Executive Vice President, to the extent that titles ever actually mean very much in a company that’s as much family as business. “It’s important for retailers to seek out a coffee solution provider that’s nimble and creative enough to meet the demands of consumers,” he said.
White Coffee is meeting that standard with proprietary packages and products such as its trademarked Bio-Cup™, the environmentally friendly way to enjoy one cup of coffee convenience. The BioCup is both compostable and biodegradable, with 90 percent degradation after six months. Combined with White Coffee’s best coffees, BioCup provides superior quality in an environmentally friendly, convenient platform. White Coffee’s facilities are rated at SQF Level 3, assuring customers that they can assure their customers that White Coffee delivers both quality and safety of the highest order, White said.
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White’s Coffee serves a broad range of retail channels, including mass market stores, club stores and specialty shops, providing insights and best practices from all of those channels to each customer and offering customers a wide range of resources to help sell – including training for sales staff in the field and meeting with department managers for tastings and demonstrations. “Our job is to make it easy for them to sell a lot of coffee,” White said.
Along with those advantages, White Coffee also offers great customization and flexibility, so that the company’s customers can enjoy the opportunity to modify White Coffee products – even those produced under license from another brand – into a product that’s unique. K-cup boxes can range from 10 to 100 pieces and Nespresso-compatible capsules are also available. Coffee bags can range from 1.5 ounces to 3 pounds, and any of those packages can incorporate the licensed brand names to create the product that’s the perfect blend of customization, convenience, quality and flavor to distinguish a retailer’s product assortment from that of competitors, even within the mass market.
At the same time, White Coffee has been a pioneer in specialty coffee for 40 years, selling single-origin premium coffee brands since long before third-wave coffee shops made those trendy. White Coffee’s Ethiopia Yargacheffe, for instance, represents the finest Ethiopian coffee. Sourced from the mountains of southeastern Ethiopia, it possesses unique sweetness and fruitiness with floral flavors and winey characteristics with a light, smooth body. White Coffee’s Brazil Bourbon Santos, one of the finest coffees grown in Brazil, comes from the Bourbon variety of coffee tree and has a sweet flavor with medium acidity and strong aroma. There’s even a certified organic choice from White Coffee: its Organic Rainforest Blend.
In addition to its range of coffee varieties and blends, White Coffee has added multiple packaging lines to its range within the past couple of years, including hot chocolate products offered in K-cups, tins and single-serving envelopes. “We love the coffee business,” White said. “We know it’s one of the first things people count on every morning, and one of the things they end their day with. Coffee is a vehicle for friends and family to be together, and we want to contribute a great product for them.”
SIAL Paris Just Around the Corner
It is now more than half a century since SIAL (Salon International de l’Alimentation – International Food Exhibition) first espoused the ambition to become the world’s most important network for food professionals. A daring wager, but one which has paid off, as evinced by the success foretold of the upcoming edition of SIAL Paris, to take place from October 21 to 25, 2018 at Paris Nord Villepinte. This key biennial event has become the go-to, inspirational meeting place for the entire food processing industry, because it is here that the food of today goes on show and the food of tomorrow is conceived.
“All eyes in the food industry will be turned toward Paris in October 2018,” predicts Nicolas Trentesaux, Director of the SIAL network. “Let us not forget,” he said, “that the food industry is one of the most dynamic industries in the majority of the G20 countries! Coming to SIAL Paris is about discovering opportunities for growth, and new trends; it is about benefiting from an excellent springboard to attain the ambitious objectives aspired to by the actors in the food industry. SIAL Paris is a unique, inspirational platform for testing new markets, launching new products and meeting the main professionals in the sector to discuss the challenges that lie ahead. It is also a veritable laboratory, with research and development departments from around the world finalizing their innovations to test them in the aisles of the exhibition. More than 2,500 innovations will be unveiled to the world for the very first time as part of SIAL Innovation, serving up yet more inspiration to the food processing industry.”
At about nine months before its opening, almost 90 percent of the exhibition’s floor space has been reserved, and more than 80 countries have already confirmed their attendance. More than 160,000 visitors from around the world are expected to arrive at the exhibit hall. Among the offerings on the show floor will be organic products, free-from products, eco-friendly products, sustainable products and semi-processed foods, which will all be shown in a new exhibit sector: Alternative Food. The pavilion will have at its core a space for roundtables and talks, as well as guided tours.
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Two other pavilions will showcase beverages and products made in France, which will be exhibited under the same banner, and equipment and services, which will allow micro-enterprises and small and medium-sized enterprises to present their technologies and equipment. The 2018 edition of SIAL also welcomes a new feature event dedicated to forecasting trends: “Future Lab.” This will accommodate European start-ups, global studies and experiential spaces.
