Volume 9 • Issue 1 • Spring 2005
Food Facts
f a p c
Adding Value
Food & Agricultural Products Center • Oklahoma State University
to Oklahoma
Heartland Cup Brings
ECONOMIC DEVELOPMENT
Director and
Administrative Staff
to Area
H
J. Roy Escoubas, Director ing for the
eartland Cup, Inc.
Rachel Johnson company.
of Allen, Okla. is
Colleen Fleming not only produc- “While
Erin Early everyone is
ing quality Styrofoam cups,
Lindsay Allen but the company is provid-outsourc-
Amy Reed ing economic development ing jobs, we
Faculty
are creating
to its area and to Oklahoma.
Agribusiness Economics The mission of Heart-them,” Bush
Rodney Holcomb, Ph.D. land Cup is to manufacturesaid.
Analytical Chemistry the finest quality of afford- The com-
Guadalupe Davila El-Rassi, Ph.D. able foam products while pany opened
Cereal Chemistry for business
creating jobs in the United
Patricia Rayas-Duarte, Ph.D. States and contributing toin April 2004
Food Engineering the economic growth of and was
Danielle Bellmer, Ph.D. Oklahoma. founded by
Timothy Bowser, Ph.D. “Economic develop- McCarty. He
Food Microbiology ment is extremely vital,” has been in
Stanley Gilliland, Ph.D. the cup busi-
said Truett McCarty, presi-
Peter Muriana, Ph.D. ness for 25
dent and owner of Heartland
Siobhan Reilly, Ph.D. Cup. “The rural areas are years working
Food Processing dying and without economicpreviously as
William McGlynn, Ph.D. development, these areas a plant man-
Oil and Oilseed Chemistry will continue to die.” ager for Solo Cups. Mc- Currently, the company has
Nurhan Dunford, Ph.D. Heartland Cup is cur-Carty created the business more than 100 clients and
Professional Staff because he knew there was
rently the largest employer distributes products to ar-
Business and Marketing in Hughes County with 57 a demand for foam cups. eas in Arkansas, Texas and
Jim Brooks employees, said Tom Bush, Heartland Cup produces Oklahoma.
Corey Stone Styrofoam cups ranging
director of sales and market- Heartland Cup not only
Chuck Willoughby from 6 produces the cups, but the
Communications ounces to company also has printing
Mandy Gross “While everyone is outsourcing 44 ounces capabilities so companies
Pilot Plant Processing jobs, we are creating them.” and has the can customize the look of
David Moe Tom Bush capacity their product.
Jacob Nelson Director of Sales and Marketing to produce
Product Development Heartland Cup 1.5 million HEARTLAND CUP,
Darren Scott cups a day. continued on page 4
Quality Management
Jason Young
Director’s Comments
Some few weeks past, there were services to the Oklahoma food and agribusiness industries
several press releases on the opening of with a cost to value accountability and efficiency. We have
the newest Whole Foods store in placed a very high expectation on quality of service and
Austin, Texas. It was heralded service convenience by placing each of our Business Plan-
to be the largest of its store ning and Marketing Specialists as “Account Managers” for
fleet at more than 80,000 each client project to assure appropriate service account-
square feet and delivered ability.
a most contemporary Finally, we have placed a very high premium on at-
grocery shopping tractiveness in the way we deliver service and information
experience with cook- to our clients. For example, the new style and appearance
ing demonstrations, of this quarterly Food Facts have been created to best com-
samplings, sit-down municate FAPC highlights on accomplishments, events,
dining complete with issues, opportunities and people. You will see that the first
a wine list, enhanced take- page is to highlight a FAPC client. The second page will
out operations and, certainly, always be the director’s comments and information relating
an extensive selection of to the FAPC Industry Advisory Committee, and the third
natural and organic foods. page will communicate the events and workshops hosted by
The Whole Food model the center. Finally, the back page will always contain a list
is good for most businesses of upcoming events. We want to help Oklahoma prosper.
that wish to stay sensitive to the demands of their custom- We will deliver effective and efficient technical and busi-
ers. If one reviews information across most business sec- ness services to you to grow value-added products and pro-
tors, the competitive demands are fairly consistent. These cessing in the state.
include an attention on the containment of costs and the I hope you read and enjoy the Food Facts newsletter.
delivery of products to the market that have an acceptable Let us know your thoughts on how we can continue to im-
price to value relationship, an assurance of product quality, prove our work to best help you.
a focus on product convenience and a requirement for prod-
uct attractiveness. These demands are relatively consistent,
but the way those demands are expressed often changes.
The Food & Agricultural Products Center follows a
continuous improvement model in much the same way as
Whole Foods and other businesses that want to stay focused
on customer needs. We place attention on the containment Dr. J. Roy Escoubas
of costs and the delivery of our technology and business FAPC Director
New Members Appointed to Advisory Committee
Four new members have been appointed to the FAPC produces two well-known products, Griffin Waffle Syrup
Industry Advisory Committee. These members include and Griffin Strawberry Preserves, as well as mustards, salad
Danny Dupree, John Griffin, Bruce Price and Bill Ford, and dressings, coconut, vanilla and peanut butter.
all were appointed by Gov. Brad Henry. Price is a former Oklahoma senator and a niche agricul-
Dupree is currently vice president of plant opera- tural producer in Hinton. His company, Sugar Creek Mel-
tions for the Bar-S Foods Co. in Oklahoma. Bar-S ranks ons, LLC, has participated in the development of seedless
among the top 40 largest meat-processing companies in the watermelons and is a leading producer in that industry.
United States and currently operates manufacturing plants Ford is president of Shawnee Milling Co. in Shawnee.
in Clinton, Altus and Lawton in addition to a national distri- Shawnee Milling Co. is one of the leading independent
bution center in Elk City. Bar-S Foods produces more than mills in the United States and produces more than 2 million
400 million pounds of processed meat products annually. pounds of consumer and food service products and a wide
Griffin serves as the president and chief executive of- variety of quality animal feed products every day.
ficer at Griffin Food Co. in Muskogee. Griffin Food Co. “The FAPC is fortunate to have these leaders appointed
was founded in 1908 by Griffin’s grandfather. The company as members,” said J. Roy Escoubas, FAPC director.
2 Food Facts
FAPC/IFT to Host Research CIP Workshop
Slated for May 18
Symposium April 20 The FAPC is holding a Clean-in-
The FAPC and the Institute of the Institute of Food Science and En- Place Workshop on May 18 from 9:
Food Technologists-Oklahoma Section gineering from Texas A&M Universi- 30 a.m. to 4 p.m. in room 120 of the
are hosting a symposium to highlight ty. McLellan will discuss “The Role of FAPC for companies to learn about
food and agricultural products research Food Research and Technology Center CIP technology and how to apply it
conducted by Oklahoma State Univer- in Food Science Education, Technol- to their facilities.
sity as well as other universities. ogy Development and Extension.” “CIP is the science and technol-
“This year’s symposium is a com- The event will conclude with a ogy of cleaning process equipment
bined effort to mingle our traditional dinner meeting at the Rancher’s Club and accessories without disassem-
research symposium with the annual in the OSU Student Union. Dennis bly,” said Tim Bowser, FAPC food
meeting of the Oklahoma IFT Sec- Gordon, Distinguished IFT Lecturer engineer.
tion,” said Peter Muriana, FAPC food and retired professor from North The workshop will help compa-
microbiologist and co-chair of the Dakota State University, will give a nies brush up on their CIP knowl-
symposium. presentation titled, “Famous Foods I edge and network with other CIP
The Research Symposium will be Have Known.” The dinner meeting users.
held April 20 in room 201 of the FAPC will also include student awards from Workshop topics will include
and will feature scientists from OSU, the presentations given earlier in the CIP fundamentals, spray devices,
Texas A&M University, University of day. cleaning agents overview and CIP
Nebraska and Rutgers University. There is no charge for the day’s system operation and validation.
“The event will provide an oppor- events; however, the dinner meeting The cost of the workshop is
tunity for graduate students to make cost is $30 per person or $20 for stu- $100, which includes lunch, snacks
presentations of their work and for dents. Register online at www.fapc.biz and workshop material. To reg-
scientists and researchers to network or call (405) 744-6071. ister for the workshop, call (405)
with others in the food and agricultural Sponsors of the symposium in- 744-6071 or register online at
field,” said Chuck Willoughby, busi- clude Advance Foods, Allied Cus- www.fapc.biz.
ness planning and marketing specialist tom Gypsum, Bar-S Foods, Chef’s
and co-chair of the symposium. Requested Foods, Clements Foods, 2004 FAPC Annual
A special feature of the sympo- Dancing Bear Ingredients, Original
sium is a presentation by keynote Chili Bowl, Unitherm Food Systems Report Available
speaker Mark McLellan, director of and 21st Sensory, Inc.
The
Annual Report
2004 FAPC 2004
Non-Meat HACCP Training Annual
Report is
available. If
to be held April 20-21 you would
like a copy
of the new
The FAPC is offering a Hazard diagram development and overview of f a p c
publication, Adding Value
Analysis of Critical Control Points food microorganisms.
to Oklahoma
please con-
Food & Agricultural Products Center
Oklahoma State University
training for non-meat food processors Registration is $250 and covers
tact Mandy
April 20-21. lunch, refreshments and worksop ma-
Gross,
“This introductory course for the terial costs. Participants also are in-
FAPC communications specialist, by
development of HACCP plans address- vited to attend the FAPC-IFT/OK Re-
calling (405) 744-0442 or e-mailing
es the training needs of all employees search Symposium Dinner Meeting on
mandy.gross@okstate.edu.
involved with writing, implementing, April 20 at 5:30 p.m. at the Rancher’s
monitoring and verifying HACCP,” Club in the Student Union. The dinner Food Facts
said Jason Young, FAPC quality con- meeting cost is $30 per person. Editor: Carrie Leach
trol and assurance specialist. Contact the FAPC at (405) Managing Editor: Mandy Gross
Topics of the workshop include 744-6071 or register online at For a free subscription, please
GMPs, SOPs, SSOPs, sanitation, flow www.fapc.biz. call (405) 744-6071.
Spring 2005 3
Food Facts
Food & Agricultural Products Center
Oklahoma State University
148 FAPC
Stillwater, OK 74078-6055
HEARTLAND CUP, continued from page 1
McCarty said producing the foam cups is a stepping- Upcoming Events
stone to get into a full food service line of Styrofoam prod-
ucts. The company plans to expand its facilities once it can FAPC/IFT-OK Research Symposium April 20
produce the full food service line. Non-Meat HACCP Workshop April 20-21
Jim Brooks, FAPC business planning and marketing
specialist, has helped McCarty with marketing his business. CIP Workshop May 18
“Heartland Cup and its management team understand Industry Advisory Committee Meeting June 9
they have a unique Food Allergen Workshop June 22
opportunity to ex-
Seven Habits Training (FAPC Personnel) June 27-30
pand and grow their
business very quickly
based on their abil- Heartland Cup is considered an anchor of the area in
ity to provide reliable relation to economic development.
service and a quality “It is very encouraging to see new industry like Heart-
line of Styrofoam land Cup in rural Oklahoma,” Brooks said. “Based on their
p c
f a products to the food year-to-date success, the company should become a major
service industry at employer in the immediate future for the southeastern part
very competitive of the state.”
prices,” Brooks said. In addition, the company is supplying the Styrofoam
Bush said Brooks product needs in the area and Oklahoma.
has been invaluable “We want businesses to buy cups in Oklahoma instead
to the business. of out-of-state like some businesses are doing,” McCarty
“Brooks brings said. “Heartland Cup wants to break this trend.”
in an outside perspec- McCarty said he has heard discussions of more eco-
tive to the business,” nomic and manufacturing opportunities coming into the
Bush said. “It always area, and these things would not be happening if Heartland
helps to have some- Cup did not exist.
one who sees the big- “Bringing economic development to this part of the
ger picture.” state is what we are doing,” McCarty said.
Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with
Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies,
practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services.
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Ed Miller, Interim Director of Oklahoma Cooperative
Extension Service, Oklahoma State University, Stillwater, Oklahoma. This publication is printed and issued by Oklahoma State University as authorized by the Dean of the Division of Agricultural Sciences
and Natural Resources and has been prepared and distributed at a cost of $1,766.07 for 1,500 copies. 0405 MHG.
4 Food Facts