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Produce Show Daily Friday, October 20, 2017 1 8 Twist-Ease Launches the Click-N-Go System An interview with Jim Helseth, Owner and President of Twist-Ease, Inc. PSD: Tell our readers about your compa- ny. JH: I first got the idea for Twist-Ease when I was working as a produce manag- er in Minneapolis. After spending count- less hours cleaning up spilled twist ties, I thought there must be a better way of dis- pensing them. While pondering this dilemma, a sales representative came into my store offering plastic locks on a rod (the type found on a loaf of bread). These plastics locks provided a bag closure and eliminated the mess and inconvenience of bulk twist ties. I used the plastics locks for several years, until one day I ran out of them completely. To get through the day, I found a box of twist ties in the back room and pinched them around the metal rods to provide my customers with a reli- able bag closure. By the end of the day I had an overwhelming amount of cus- tomers that indicated their preference for twist ties over plastic locks. That is when the idea for Twist-Ease was born. Twist-Ease, Inc. was founded on October 18, 1989 in Minneapolis, Minnesota and is still based there today. We have been manufacturing our patent- ed twist tie dispensing system ever since. Our original design has undergone sever- al improvements over the years. These changes have optimized the system, fit- ting more twist ties into increasingly smaller footprints. PSD: What is your goal for the show? JH: Our primary goal is to develop con- nections with new retailers that currently do not use our product. A secondary goal is to increase product awareness through an explanation of why using a twist tie is important. PSD: What is your company most proud of? JH: At Twist-Ease, we are most proud of our ability to innovate. We take pride in our ability to make modifications to our products and our operations, which in turn, allow us to better serve our cus- tomers. We are also very proud of our employees and their com- mitment to customer serv- ice. We connect with each store on a bi-annual basis to ensure that every dispenser is in good working order. Our average length of serv- ice per employee is over 15 years, which has enabled us to produce a consistently high quality product since our inception. PSD: Are you launching any new prod- ucts this year? JH: We are launching the Click-N-Go System. Our current system consists of a plastic dispenser at the store. The dis- penser is refilled with twist tie packs that contain 1,200 twist ties. We noticed that over time our current dispenser can become tired and worn-looking. Once we identified that problem, we began work- ing on the concept of Click-N-Go. The new Click-N-Go system consists of a metal mounting apparatus that is perma- nently affixed in the store. This new "pre- filled disposable dispenser" will "click" into the mounting apparatus, providing a fresh and clean dispenser every time. We have an excellent video on our website, www.twistease.com/click-n-go, that explains how Click-N-Go works. We are also introducing 4-inch Flag Ties. The 4-inch flag tie offers the same benefits as our 6-inch flag tie, i.e., ample space to write and a long twistable area to tie around the bag. This patent pending flag tie is featured in the PMA Fresh Ideas Showcase. PSD: Who are your target customers? JH: For PMA Fresh Summit, our main target is grocery store chains across the United States, Canada and Australia. At PMA, we are specifically targeting deci- sion makers in produce, bulk foods, store chains and supply buyers. PSD: How do your products or services help your customers compete in their marketplace? JH: Some customers feel they have no need for twist ties because the twist ties create an additional cost. We believe that twist ties are not only necessary, they provide a better shopping experience for the public and in the process, enhance the store's image. For more information stop by booth #3206, visit www.twistease.com or call 888.623.8390. Produce Trends Follow Food Trends: What is the Next Kale? By Gina Garven, Director of Category Management, Robinson Fresh Not so long ago, kale was king in pro- duce aisles and on restaurant menus. But there's a new crowning glory making its presence known: cauliflower. The Rise of Cauliflower Google Trends indicates that the kale craze began declining in 2016, with cau- liflower overcoming the power green in searches among consumers. Sales-wise, cauliflower heads anchor the category, but value-added options – like florets and diced cauliflower – are also increasingly driving dollars growth. Not long ago, cauliflower was seem- ingly just another vegetable apathetically tossed onto crudité platters. Today, it's celebrated for being a culinary blank can- vas. The veggie can easily be enhanced or transformed, or used to add texture and nutrition to a variety of dishes. Thanks to its ability to grow in many regions across the country – including the Salinas Valley in California, where the growing season is 10 months out of the year – cauliflower is almost always available. Produce Trends Follow Food Trends In addition to being reliably present, cau- liflower is incredibly versatile, making it an ideal ingredient for the food trends consumers follow. Health and diet trends: Cauliflower is vitamin-rich and low in calories. It also makes a great substitute for carbs and has been showing up in favorite recipes like cauliflower pizza crust, cauliflower rice, cauliflower macaroni and cheese and even cauliflower chocolate cake. For the increasing number of consumers who follow plant-based, low-carb, or gluten- free diets – or dabble with meatless Mondays or other healthy eating trends – replacing tradition- al proteins or carbs with the veggie is an easy, tasty, viable option. Culinary and cooking trends: Consumers are getting more adventurous with cooking and eat- ing more culturally diverse cuisines. As they research recipes and learn more about the produce used around the world, more vegetables, like cauliflower, tend to land on their plates. Because it has low water content, it's a great candidate for caramelizing, pureeing, mashing, grilling, roasting, sautéing, frying and ricing. Other vegetables, like kale, have far fewer options. Consumers are also sharing the cre- ative ways they use produce on their social networks, which contributes to a cycle of inspiring their followers and connections to do the same and helps boost cauliflower's popularity. 3 Retail Merchandising Ideas Leverage the power of cauliflower and capture sales using these ideas. Display colorful varieties to create eye- catching displays: Orange, green and pur- ple cauliflower can add a vibrant hue to meals. Offer these varieties to spark your shop- pers' interest. Offer distinctive cuts that give con- sumers ideas for preparation: Whole heads can be sliced into steaks for grilling; florets are perfect for roasted veggie salads and tacos; and crumbles can be used to make mashed cauliflower, tots or rice – the options are endless! Provide meal solutions in the pro- duce aisle: Pair cauliflower with comple- mentary ingredients and garnishes – like parmesan cheese, Buffalo sauce or hum- mus – to inspire recipe ideas. Cauliflower is growing in popularity thanks to its versatility and health bene- fits. By understanding why this vegetable is in vogue, retailers can know how to best attract buyers. For more information, visit booth #1017 or go to www.robinsonfresh.com. Healthy Snack Packaging from NNZ Inc. How does the industry influence healthy eating for children? Well, packaging is one way. "By keeping the packaging small as well as allowing easy access to the produce is critical for the success of the program," says Steve Greenfield, Director of Sales & Marketing for NNZ Inc. "Of course, first and foremost the product has to be appealing to the kids. Things like grapes, grape tomatoes or blueberries are perfect for this type of snack package. Second, parents want convenience, a small footprint so as to fit in a child seat cup holder and small enough to fit in a lunch bag or box. Retailers, on the other hand, want a clear view of the product as well as stackabili- ty." NNZ Inc. has partnered with Nespak to bring all of these requirements to one set of snacking clamshells called Snack Fresh. Snack Fresh clam cups come in a 3-ounce, 4-ounce and 5-ounce size. They are, in effect, a hinged clamshell, but have a higher profile like a cup. "Two piece cup and lid formats have been around for a while," comments Greenfield. "But U.S. packers are all set up for automation using a clamshell model. The beauty of the Snack Fresh clam cup is that it works on existing clamshell fillers and closers." Snack Fresh clam cups are perfect for retail as well as food- service. The smaller 3-ounce version is a good size for school lunch programs. All of the Snack Fresh clam cups are stack- able and can come in both ventilated or non-ventilated versions for fresh cut products, dried fruit or nuts. The ventilat- ed version has holes on both the top and bottom of the product that allows for a chim- ney effect for forced air cooling. It also lends itself to allow for rins- ing of the product in the container so that a pack- er doesn't have to pack in a ready to eat format. At the show, dis- cuss with NNZ Inc. how Snack Fresh can get your company into this over one bil- lion dollar segment of the produce indus- try. For more information, stop by booth #5719 or visit www.nnz.com.