Flavor
news
Confection / Grain / beverage / emerging markets
v o l u m e
3 4
F e b r u a r y
2 0 1 0
committed
to customers
We are dedicated to bringing the best to you through our
top quality people, products and services.
Our 2009 service stats are featured in this issue to share how we did last year and to extend to you a promise
of continuous improvement in 2010. We encourage you to connect with us — let us know how to serve you
better! Send us an e-mail, give us a call — or better yet, visit us in Geneva. Our doors are always open, and
it would be a privilege to welcome you to our worldwide headquarters.
Drop us a line!
[email protected]
Look inside for FONA’s 2009 service stats.
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Faces of FONA
John Bailey
Jason Mittelheuser
John Bailey,
Senior Account Executive
John works closely with
Midwestern customers to meet
their flavor needs. He comes to
FONA with experience in the
flavor industry as a salesperson,
and also as a product developer,
having spent 17 years in the
cereal industry. John has a
M.S. in food science from
Michigan State.
Jason Mittelheuser,
Chemist — Dry Beverage
Jason supports dry beverage
product development and flavor
application with an emphasis
in masking technology. Jason
comes to the Beverage business
unit from our Technology &
Innovation group where he
researched the biochemistry
of taste transduction. Jason
has a B.S. in professional
chemistry from Northern
Illinois University and is an
American Chemical Society
certified chemist.
Marissa Piazza
Frankie Vela
Marissa Piazza,
Flavorist-In-Training —
Confections
Marissa joins FONA after
four years working in flavor
development for a flavor
and fragrance company. At
FONA, Marissa works with
the confections team, helping
to develop flavors for our
customers. She holds a B.S.
in biology from East
Stroudsburg University of
Pennsylvania, and is an active
member in Women in Flavor
and Fragrance Commerce.
Francia (Frankie) Vela,
Customer Service
Representative
Frankie has 15 years of
customer service and account
management experience, 10
of which were with a Fortune
500 company. She strives to
meet our customers’ needs and
surpass their expectations with
a dedication to excellence and a
commitment to service. Frankie
Manon Daoust
is also responsible for training
FONA’s new customer service
representatives. She has a B.S.
in business administration from
Colorado Technical University
and an A.A.S. in marketing
from College of DuPage, Glen
Ellyn, Illinois.
Special
Announcement
Manon Daoust Named
Business Industry Manager,
Performance Nutrition
In her new role, Manon
will lead FONA’s customer
and industry efforts in the
performance nutrition segment,
which includes such products
as protein drinks, meal
replacements, energy drinks
and shots and supplements.
In addition to her new
responsibilities, Manon will
continue to hold her roles as
Account Executive and Sales
Director for Canada.
FONA’s
Speakers
Bureau
Connects
Experts to
Experts
Need a speaker for your local food
industry organization event? Let the
FONA Speakers Bureau help! We’ve
developed a series of seminars to
help you understand a variety of flavor
concepts. Topics are diverse, ranging
from formulation to application,
analytical techniques to social drivers,
and ideation to regulation. Education
is central at FONA, so we’re pleased
to offer these speakers at no cost.
Contact Tracy Cesario, Director
Corporate Communications at
630.578.8431 for more information.
FONA is a community of people committed to the belief we can always raise the bar in our pursuit of excellence.
We share our 2009 service stats with you in the spirit of transparency, accountability and partnership upon which
FONA is founded. In 2010, we aim to improve these results and deliver increased levels of service and satisfaction.
We look forward to another year bringing together the best minds, collaborating with our customers and building
partnerships. We invite you to join us, for together we can achieve great things.
We wish you success, health and happiness in the new year,
President’s
Corner
pa ge 2
Joe Slawek
Mark your calendar with spring
Flavor University® dates!
S
tart the new year by enrolling in
a Flavor University class. They’re
specially-designed to provide
food professionals like you with a
practical understanding of the creation and
use of flavors in food product development.
Flavor 101®
March 8-9 & April 12-13
Learn the art and science of flavor creation
and application. This introduction to
flavors includes flavor creation, application
interaction, trends, labeling and more.
We recommend completion of our Flavor
101 course in preparation for any of our
201-level classes.
Top 10 Challenges of Flavor®
March 22-23
Learn strategies, tips and techniques to
address the top challenges of working
with flavor.
Beverage Flavor 201®
May 4-5
Take a technical look at beverage
applications’ unique flavoring challenges.
Discuss developing beverage flavors,
emulsions and clouds, regulatory guidelines
and more.
Grain Flavor 201SM: Flavor Solutions for
Cereal and Snacks
May 18-19
Gain a comprehensive understanding of the
factors influencing flavor selection, handson grain development, and tips for getting
the most out of your flavor supplier.
FLAVOR University
Information & Registration
Online: FlavorUniversity.com
Phone: 630.578.8600
Flavor News is printed on 30%
post-consumer recycled paper.
Flavor News
Volume 34, February 2010
Published by FONA International Inc.
630.578.8600
www.fona.com
STAY IN THE LOOP
Keep up-to-date on our latest flavor
events and news. Send your e-mail
address to [email protected].
Committed
to Customers:
2009 Service Stats
IN THIS ISSUE
FONA International’s quarterly newsletter
news
Flavor
US | Canada | UK | Mexico
1900 Averill Road
Geneva, IL 60134 USA
PRST STD
U.S. Postage
PAID
Permit No. 676
St. Charles IL
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SERVICE STATS 2009
C
New Product Development
We love developing flavors and developing relationships with our
customers. We’re committed to giving you the very best in product
and service, every time.
<2 hours
for new product pricing.
Th
ou
fla
701 86% 64% 9
first-time initial orders
[new product shipped
to new location].
of samples shipped
in less than 24 hours.
of projects delivered
in 4 days or less.
A
Regulatory
Our Regulatory department provides worldwide support managing
your critical compliance and registration needs and is committed
to fast and accurate service.
58% 92%
of regulatory responses completed
in less than one hour.
PAGE 3
of regulatory responses completed
in less than 24 hours.
F O R
M O R E
51,906
FO
pr
fa
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ev
9
regulatory documents processed.
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WWW.FONA.COM
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The people of FONA are focused on developing relationships with
our customers. Our goal is to consistently and accurately meet your
flavoring needs, even on a tight schedule.
% 97%
of orders
delivered on time.
READY
for the
RUSH
FONA maintains excess capacity in key
production areas as a critical element
of our service commitment. Eight
percent of orders we accommodate
are requested in 5 days or less.
N
84%
of sample refills
shipped in less than 24 hours.
Audit-ready 24/7
FONA means top-quality
products created in top-quality
facilities. Our locations are
audit-ready 24 hours a day,
every day of the year.
g
SQF Level 3
Named a Safe Quality Food [SQF] code 2000 Level 3 certified supplier —
with an audit rating of Excellent — by SQF Institute.
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96.8
SUPERIOR
ed.
RQA Audit score
Superior rating from AIB for more than a decade.
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V O L U M E
Technical Education for Our Customers
Our industry-renowned Flavor University® courses provide food
professionals with a practical understanding of the creation and use
of flavors in food product development.
NEARLY 500
people attended 17 classes in 2009.
20 CLASSES
scheduled for 2010 to meet the
incredible demand. [See back panel
of this issue for more information.]
2009 Awards
FONA was honored with three awards
recognizing our commitment to our
employees and customers.
For the fourth year in a row, FONA was named one
of Chicago’s 101 Best & Brightest Companies to
Work For by the National Association for Business
Resources (NABR). This award recognizes local
companies who view employees as their greatest
asset. FONA was further honored by the NABR
with an Elite Award for Work-Life Balance.
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F E B R U A R Y
2 0 1 0
FONA
International
Achieves Highest
Level of Safe
Quality Food
Certification
We are proud to have been named a
Safe Quality Food (SQF) code 2000
Level 3 certified supplier — with an
audit rating of Excellent — by the
SQF Institute, a division of the Food
Marketing Institute.
Quality and safety are paramount
at FONA, and the SQF Institute’s
internationally-accepted global
food safety and quality audits
provide our customers assurance
that food has been handled at
the highest standards throughout
the supply chain.
For more information about our
quality and food safety programs or
audit results, please call a member
of our Quality Assurance team
at 630.578.8600.
FONA was also named to the Inc. 5000 list of
fastest-growing private companies in the country
for the third consecutive year. FONA’s three-year
sales growth of 55% made it one of only 14 food
and beverage companies in Illinois to receive this
recognition. FONA is also the only flavor company
to make the list.
PA GE 5