Supplier Side

B.O.V. Solutions develops first single-serve coffee using BOV technology

Hernando, Fla.-based B.O.V. Solutions said it is the first to develop a cold-brewed liquid coffee bean extract using bag-on-valve (BOV) technology. To make a cup of coffee, consumers add the liquid coffee bean extract to hot or cold water or milk. The coffee bean extract offers consumers a shelf life of three years without ever needing refrigeration or preservatives.

Paul Hertensen, CEO of B.O.V. Solutions, said he knew the time was right to begin developing coffee and tea products using his company’s BOV pressurized dispensing system after Keurig Green Mountain Inc., Waterbury, Vt., introduced K-Cup packs. K-Cup packs were developed so consumers could make one cup of coffee at a time and so that coffee would remain fresher longer, but they require a special brewing machine and come with a high landfill impact and a high cost per cup of coffee. So Hertensen set out to offer consumers single-cup coffee convenience without the high costs and environmental impact.

After three years of hard work, his company developed a single-cup coffee product that requires no machinery, stays fresher longer and comes in product packaging that is 100 percent recyclable. The BOV system uses a four-layer laminated pouch and aerosol valve to prevent both light and air from reaching the cold-brewed coffee bean extract, ensuring the last cup of coffee it makes tastes just as fresh as the first.

B.O.V. Solutions currently sells the coffee bean extract, available for private labeling, in 10-fluid-ounce packages. Each package can make up to 40 cups of coffee, depending on the consumer’s strength preference. The package’s size means it can easily be packed in a lunchbox or thrown in a purse and used on the go by busy consumers.

“It’s faster than instant and better than brewed,” Hertensen added.

As an added benefit, Hertensen said it seems to be a hit with younger consumers.

“The time has arrived for cold-brewed coffee,” Hertensen said. “In taste tests, younger consumers prefer our liquid cold-brewed coffee over regular coffee seven to one.”
— M. Escobar

Heartland Gourmet expands, earns SQF certification

Heartland Gourmet LLC, a Lincoln, Neb.-based manufacturer of both traditional and gluten-free baking mixes and frozen bakery items for retailers’ store brand programs, announced that after rigorous internal and third-party reviewing of the processes in its new Lincoln facility, it received certification to the Global Food Safety Initiative (GFSI) -recognized SQF scheme in December 2014.

“GFSI is rigorous — it was a good exercise for our company,” said Mark Zink, operations manager, Heartland Gourmet. “Food safety is always a concern of ours, and it’s more and more in the consumer’s awareness. Now we can offer the added security that our clients and their customers are looking for.”

Heartland Gourmet said it moved into the new 54,000-square-foot facility in September 2014. The new building replaces its former 12,000-square-foot manufacturing plant. The company chose the new location because of its ability to support future growth. Currently, the company uses 29,000 of the 54,000 square feet of production space.

Heartland Gourmet is in a unique position right now, said Susan Zink, product development and sales manager, Heartland Gourmet. Its growth isn’t limited to dry mixes or frozen items because it can do both. And its size allows the company to offer customers both smaller and larger production runs. These two qualities will allow Heartland Gourmet to grow and develop long-lasting relationships with its customers.
— M. Escobar

The BOV system uses a four-layer laminated pouch and aerosol valve to prevent both light and air from reaching the cold-brewed coffee bean extract.