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GOURMET NEWS MAY 2015 www.gourmetnews.com Supplier Business SUPPLIER BUSINESS 1 2 BRIEFS BY LORRIE BAUMANN The weight of 125 years of family tradition on his shoulders keeps Star Kay White CEO Ben Katzenstein moving forward. "No matter how tough things are, you know they were tough in the past, too," he says. "It keeps you going. It keeps you push- ing.... We try to take everything from a long-term perspective, to do things the right way. We never take short-cuts: we're always looking for what's in the best long- term interest of the company. It's easier to hold on when you have all that tradition. It's a legacy. When it's gone, it's gone, and you never get it back." Star Kay White was founded by Katzen- stein's great-grandfa- ther David Katzenstein on February 14, 1890, and today, the maker of top-quality ice cream flavorings has been owned and oper- ated by the Katzenstein family for five gen- erations. The business, originally known as Star Extract Works, was started on Manhat- tan Island, exactly where the World Trade Center North Tower once stood. In 2015, that seems like an odd place to start a man- ufacturing business, and of course, Star Kay White isn't there any more, but in 1890, transportation across Manhattan Island was horse-powered, and New York still bore the remnants of its founding as a Dutch trading port. "At the time, it was a very logical place to be. As real estate values went up, it became a less feasible place for manufac- turing," Katzenstein says. David had three children, of whom two came into the business. "My grandfather was the youngest," Ben Katzenstein says. His great-grandfather, grandfather and fa- ther all worked for the company for at least 64 years. "My father's in his 65th year. I'm in my 31st year, so I'm still in a baby car- riage around here," he says. The business thrived in Manhattan for 38 years, then moved to the Bronx in 1928, just before the Great Depression and Sec- ond World War. Star Kay White called the factory in the Bronx home for 56 years. "That building is now the home of Sara- beth's, interestingly enough. It's kind of ironic," Katzenstein says. Then in 1984, the company settled into its current home at Congers, New York, where Star Kay White oc- cupies four build- ings on about 10 acres. One hundred fifteen employees make about 40 million pounds of products a year, primarily for the ice cream industry. They're flavorings like whiskey caramel, sea salt caramel, graham cracker, rum raisin, marshmallow, all sorts of chocolates – with and without sugar, dark and milk, mixed with other flavorings – along with peppermint candies, butter- crunch, English toffee, chocolate almonds and chocolate-covered espresso pillows. And, yes, the plant is indeed sweetly aro- matic, Katzenstein says. Star Kay White ingredients have fla- vored and helped inspire ice cream com- panies like Haagen-Dazs, Ben & Jerry's, Turkey Hill, Friendly's and many other larger and smaller ice cream manufactur- ers since their beginnings. While they grew, the flavoring company itself stayed small and nimble, with a creativity that inspires ice cream makers today as well as the stability that lets Star Kay White's cus- tomers know that the company is to be counted on. "After 125 years of honing a skill, we've gotten pretty good at ice cream.... When we started the original plant, it was for the hand-crank ice cream business – we were making vanilla extract and lemon extract and peppermint ex- tract. In those days, it was very small shops, and it was all hand-cranked." Katzenstein says. "We run a very tight ship. We deliver product on time and in full to some of the biggest food companies in the United States, but they come to us because we're small and creative. Behe- moth companies tend not to be creative. There's something about our stability here that lets the work force be creative." That stability is enhanced by a staff that includes Ben's sons Alex and Gabe Katzen- stein and who typically stay with the com- pany for the long term. "Most employees who start here wish to retire here. This is a family values-type place," Katzenstein says. "We've had many immigrants work here, and they have had a great opportunity to move up the economic chain. Many people who've come here not speaking a word of English have become American citizens, gotten married, raised their kids and sent them to college. Long-term employees' suc- cess stories; I find that the most satisfying part of my job" GN Star Kay White Celebrates a Sweet Heritage In honor of April's Earth Month, Earth- bound Farm, an organic food company and a leading U.S. grower of organic produce, completed it's third annual "Every Cart Counts" campaign, picking up the tab for a full shopping cart of food and other goods, for 1,000 U.S. grocery shoppers spotted with earth-friendly products in their carts. "Earthbound's 'Every Cart Counts' cam- paign is unique in that it focuses on the small choices we make every time we enter a grocery store, that have the potential to add up to real, positive change," said Stacy Baas, Earth Month Advocate for Earth- bound Farm. "For instance, we calculated that if every person used a reusable shop- ping bag just once a week, we'd keep 16 bil- lion bags out of landfills each year. It's not a sacrifice, it doesn't require getting your hands dirty and it has the potential for a big, tangible impact." Earthbound also invited shoppers to take the company's online shopping habits quiz, "How Green is Your Cart?" Participants re- ceived a free product coupon and were eli- gible to win a reusable grocery bag. Earthbound also released "Wisdom Tips" throughout the month to help inspire easy earth-friendly changes. "From our very beginning as a backyard garden 30 years ago, Earthbound's mission has always been to make the organic choice accessible to as many people as possible," explained Baas. "Our organic produce is grown without toxic synthetic chemicals, GMOs and irradiation. In 2015 alone, we will keep 16.1 million pounds of synthetic fertilizers and toxic pesticides out of the en- vironment." Earthbound Farm produces fresh and frozen fruit and vegetables, including it's signature Spring Mix; as well as herbs and snacks. All of the company's produce is grown in accordance with the its top-level food safety and organic integrity programs, and packaged in sustainable packaging made from 100 percent post-consumer re- cycled plastic. For more information, visit www. ebfarm.com. GN Alter Eco Announces Reorganization of Executive Management Team Meat Producer JBS USA Launches New Corporate Website JBS USA has launched its new corporate website, www.jbssa.com, which offers information on the diversified, multi-protein and packaged foods company, its team members, culture, values and history. The new site incorporates innovative features, including an interactive map that provides unique information about each of the company's more than 65 production locations in North America, detailed information on each of the company's more than 14 business units, including beef, pork, Pilgrim's poultry and case ready product offerings; a comprehensive view of the company's sustainability efforts, and more. Prevention Magazine Names Boulder Canyon Ancient Grains Winner Of 2015 Cleanest Packaged Food Awards For the second consecutive year, Boulder Canyon Authentic Foods has been named a recipient of Prevention magazine's Cleanest Packaged Food Awards. This year, the brand's Ancient Grains Sea Salt snack chips received praise for its use of seven old-school grains, nutty flavor and boost of fiber. The annual awards feature the best, healthiest, and cleanest boxed and bagged foods, with winning products meeting strict criteria, including that the product must not contain GMO ingredients, may contain no more than 10 grams of added sugar and must have less than 200 mg of sodium per serving (or 400 mg for meals). Award winners must also be delicious. "The Boulder Canyon brand was founded on the notion that clean-eating and real food ingredients do, in fact, taste better than processed foods," said Steve Sklar, Senior Vice President and General Manager for Inventure Foods, Inc., which owns the Boulder Canyon Authentic Foods brand. "To be part of Prevention's distinguished Cleanest Packaged Foods Awards for the second straight year provides proof of that concept and we're thrilled by the honor." Ancient Grains blends together quinoa, millet, chia, amaranth, brown rice, brown teff and sorghum to create a cracker-like chip that is thin, yet hearty. The chips are lightly seasoned with just a touch of sea salt so they are naturally low in sodium. In addition, they are cooked in better-for-you sunflower and safflower oils that are low in saturated fats and high in monounsaturated fats. The suggested retail price is $3.49 - $3.99 per 5.5-ounce bag. Boulder Canyon's Ancient Grains are a source of 10 whole grains and feature zero trans fats, no cholesterol and just one gram of saturated fat. In addition, each serving provides two grams of fiber and protein as well as boosts of calcium and iron. The chips are certified gluten-free, kosher certified and contain no genetically modified organisms.

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