New retail bottling line gears production for the new millennium


Nielsen-Massey welcomes a new mechanical marvel to its Waukegan facility. The U.S. retail packaging line system is to become the replacement for Nielsen-Massey's older filling and packaging line.

"The new line was a major investment," said Nielsen-Massey Vice President Matt Nielsen. "However, it cuts our bottling production time in half."

In the past, Nielsen-Massey relied on different stations and people for filling, labeling, and safety sealing. The new line incorporates all these tasks into one location and process.

Due to the classification of vanilla as a flammable material, steps had to be taken to ensure that the new line met safety requirements. All wires and moving parts that could produce a spark had to be specially sealed. The "intrinsically safe construction" added to the


cost but ensures the safety of the system.
The new U.S. retail packaging line system is Y2K ready and will cut bottling production time in half.

The line begins with a mechanism that cleans out the bottles. From there the bottles move to a filling machine where the bottles are filled with pure, premium Nielsen-Massey Vanilla. Next, a capping mechanism drops caps on the bottles and tightens them down, sealing up the vanilla goodness and from there the bottles go to the automatic pressure sensitive labeler.

Finally, the line ends with a bander that dispenses and


shrinks the tamper evident seals around the bottles. The entire machine measures about 30 feet in length and was placed in regular production at the end of the second quarter, readying Nielsen-Massey Vanillas for the production demands of the next century.

Did You Know?

Nielsen-Massey was the proud recipient of the '99 Manufacturers That Count award. Manufacturing Counts recognizes 1999 as the Year of the Small Manufacturer, a national observance honoring the contributions of small manufacturers to the U.S. economy. Chosen from 16,000 companies that drive the Chicago region's industrial economy, 99 companies were honored that have achieved noteworthy results in an increasingly competitive global marketplace and represent the vitality of the Chicago region's industrial economy.


Accepting the award were Craig Nielsen, Vice President, Camilla Nielsen, President and Matt Nielsen, Vice President

The award presentation took place November 9, 1999. Hosts of the event were The Chicago Manufacturing Center, Crain's Chicago Business Magazine and The Illinois Institute of Technology.

Soothing vanilla, the scent of the century

Vanilla is one of the most popular scents this holiday season, with vanilla-fragranced soaps, lotions, candles and shampoos topping many shopping lists.

The reason is, vanilla conjures up the scent of home. Soothing and not too sweet, vanilla can remind people of the scent of baking cookies, or richness of home-

made custard. Vanilla can help cover up musty or unpleasant odors. A few drops of Madagascar Bourbon Pure Vanilla Extract in a gallon of paint will eliminate the smell of drying paint, while a vanilla bean stuck under the car seat can keep an auto smelling fresh and inviting. Home sellers know that a vanilla-scented candle or potpourri will send a homey message to prospective buyers.

No wonder that vanilla, long appreciated for its versatility in food products is finding equal acceptance as a scent for the home environment.

Vanilla is, indeed, the scent of the century.

Behind the Bean

Stefanie Bennett, is the newest employee at Nielsen-Massey's corporate headquarters in Waukegan. She has been working at the front desk since March. Stefanie's responsibilities includes answering the telephone, filing, making photocopies and sending corporate information to current and potential customers. She also sends out samples when requested and takes customer orders when needed.

Another important part of the job, Stefanie says, is to "work with management to relieve some of their pressures."

To relieve her own pressures after the workday, Stefanie enjoys

reading horror and romance novels, shopping and spending time with her daughter Sydney and her boyfriend Cameron.

Welcome aboard, Stefanie, and good luck in the new job!

Where to Find Us . . .
Upcoming Shows

NASFT Winter Fancy Food Show
January 23 - 25, 2000
San Francisco, CA
Booth #1669

NASFT Spring Fancy Food Show
March 5 - 7, 2000
Chicago, IL
Booth #259

Retail Bakers Association Show
March 25 - 27, 2000
Washington, D.C.
Booth #1020


From the Chef's kitchen:
It's a party with festive recipes from the Nielsen Family Picnic

The holidays are here and the atmosphere is exploding with plans for partying into the new century. Food that is festive, yet easy to prepare tops the list of must-haves for the season. Take a lesson from Anne Branson, owner of Food For Thought Catering, Chicago, Illinois, and the caterer for the Nielsen Family Picnic, the food trade media event held last summer. The chefs at Food For Thought use the subtle flavors of vanilla to infuse their creations with flavor and sophistication, but preparation is a snap.

Another quick seafood recipe comes from the new point-of-purchase brochure that accompanies the retail bottles of Nielsen-Massey Vanillas. This

elegant, nearly effortless main dish can be served with pasta or rice and can be easily doubled or tripled. Just don't crowd the scallops when they are first sauteed.


At the 1999 Nielsen-Massey Family Picnic, members of the food trade press enjoyed a vanilla-scentd day which included a catered barbecue that offered a complete menu featuring vanilla.

Seared Scallops with Vanilla Sauce

1/2 lb. sea scallops
1/2 cup butter
1 cup cream
2 T. onion, minced
1 clove garlic, minced
1/2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla (Mexican or Tahitian Pure Vanilla may be used if preferred)
1/2 lb. Angel hair pasta, cooked al' dente, or rice, cooked according to package directions
Chopped parsley and finely chopped red pepper for garnish

Melt butter in a 12-inch frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm. Add onion and garlic to pan and saute' 2 minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened. Add scallops back to the pan to rewarm. Serve over pasta or rice. Sprinkle with parsley and red pepper. Serves 2.

Shrimp Kabobs

2 cups olive oil
3 T. chili powder
3 T. Nielsen-Massey Organic Vanilla Extract or Madagascar Bourbon Pure Vanilla Extract
24 large shrimp, peeled and deveined
24 red, yellow and green peppers, cut into triangles

Combine olive oil, Nielsen-Massey Vanilla and chili powder. Let infuse overnight and strain. In a large bowl, combine the infused olive oil, shrimp, vegetables, white wine, garlic, herbs and salt and pepper. Marinate for 2-3 hours. If using wooden skewers, soak in water for 1 hour. Assemble the skewers with one each of the peppers, 3 onion triangles and 3 shrimp. Grill or broil over moderate flame. Serves 4, 8 as appetizers.


Issue 41999

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Nielsen-Massey Vanillas, Inc.
1550 Shields Drive
Waukegan, IL 60085-8307

Telephone: 847/578-1550
800/525-PURE (7873)
Fax: 847/578-1570
email: info@nielsenmassey.com
Nielsen-Massey Vanillas International, LLC.
Uranusweg 10
8938 AJ Leeuwarden, Netherlands
Telephone:31 58 28 82 880
Fax: 31 58 28 00 288