bringing more to the table

Transcription

June 2015
bringing more to the table
+ Hormel Foods releases the 2014 Corporate Responsibility Report
+ Hormel® Always Tender® products from production to consumer
+ Hormel Foods breaks ground on new plant in Jiaxing, China
December 2009 [1]
In your words . .
‘‘
Always having a positive attitude
and projecting enthusiasm allows
me to remain reliable before, during
and after work. I like the team effort
atmosphere and the ‘I can do’ attitude
that we all share!
’’
Joe Kipka
Maintenance lead,
Lloyd's Barbeque Company
(Mendota Heights, Minn.)
Joe has been with the company for
28 years. He has worked on creating
standard operating procedures that
allow consistency during department
changeovers, and is also involved in daily
production meetings to review and discuss
improvements. Joe believes that continuous
improvement equals better workflow, and
better workflow equals a positive work
environment. He is also involved with
the United Way, food drives and
Catholic Charities. Hormel®
Cure 81® ham is a
Thanksgiving favorite
in Joe’s family.
promise: Continue to be a company where people aspire to
work and build long-term careers.
principles
performance
products
process
people
contents
2
8
2 Noteworthy news
4 Second quarter earnings
commentary from Jeff
Ettinger, CEO
5 H-FARM: a year in review
6 Lloyd's Barbeque
Company launches
sauceless items
7 2015 Environmental
Engineering Conference
8 Hormel® Always Tender®
products from production
to consumer
© Hormel Foods Corporation 2015. Submit story ideas or comments to corporate communications, [email protected], or mail c/o
Corporate Communications, Hormel Foods Corporation, 1 Hormel Place, Austin, MN 55912-3680
12
10 Summer gathering tips
11 Environmental
Excellence Award
12 Hormel Foods breaks
ground on new plant
in Jiaxing, China
13 SKIPPY® brand featured
on "The Chew"
14 Recipes
16 Retirements
17 In our plants
Hormel Foods. Our Way.
Building upon our heritage of innovation and quality, together we will elevate the everyday experience by making Hormel Foods the favorite part of any eating occasion.
mission Hormel Foods is a leading branded food company with a focus on profitable growth. Inspired by our founder’s charge to “originate, don’t imitate,” we market a balanced portfolio of highly differentiated quality products. We engage our employees by creating an environment where careers are fostered, people make a difference and integrity is absolute.
June 2015 [1]
news
Hormel Foods releases
the 2014 Corporate
Responsibility Report
Company surpasses solid waste goal
six years early
their achievements in reducing greenhouse
Hormel Foods released the 2014 Corporate
gas emissions.
Responsibility Report early in June. The report notes
• Donating 2.5 million cans of SPAMMY® shelf-stable
that Hormel Foods surpassed its goal to reduce solid
waste 10 percent by 2020 six years early. This is the
poultry product to help malnourished children in
ninth corporate responsibility report for Hormel
Guatemala, and $6.8 million in hunger donations,
Foods, and the first report for the company that fol-
including products donated to food banks and
lows the new Global Reporting Initiative (GRI) G4
disaster relief.
• Implementing projects that have documented
guidelines “in accordance” with the core option, with
significant resource savings:
the Content Index verified as being accurate and
aligned by GRI.
The annual report focuses on the company’s commitment to being a responsible food manufacturer.
Highlighted sustainability performance
and initiatives throughout 2014 include:
• Surpassing the solid waste goal by 20 percent
(originally set to reduce solid waste to landfills by
• Reduced more than 2,500 metric tons of
greenhouse gas (GHG) emissions from
domestic manufacturing operations (32 percent of goal when combined with
previous progress).
(45 percent of goal when combined with
3,500 tons by 2020). In 2014 alone, the company’s
• Reduced energy use by 17,400 MMBtu
previous progress).
• Reduced water use by 0.082 billion
operations implemented projects that reduced
gallons (67 percent of goal when
the amount of solid waste sent to landfills by
combined with previous progress).
1,500 tons. The company plans to reevaluate and
establish a new goal related to solid waste and will
report the goal/progress in next year’s report.
• Awarding the first international winner of
• Reduced product packaging by 8.27
million pounds (68 percent of goal when combined with previous progress).
“Our achievements in 2014 illustrate the dedication
the 2014 Sustainability Best of the Best competi-
we have to being a responsible food manufacturer,” said
tion to the Beijing Project Blue Sky team at
Jeff Ettinger, CEO. “Achieving our solid waste goal six
the Beijing HFC Plant (Beijing, China) for
years earlier than expected shows how committed our
[2] inside Hormel Foods | www.hormelfoods.com
left and below:
Graphics from the 2014
Hormel Foods Corporate
Responsibility Report
and brochure
people are to not only reaching, but exceeding our sus-
periodically throughout the year. Shortly after the
tainability goals. Additionally, we understand the positive
release, Hormel Foods held a Twitter chat with
impact we have on our communities and are pleased
Triple Pundit.
that we were able to donate more than $9.1 million in
Hormel Foods will continue to report on its
cash and products to help address hunger. Our journey
environmental and social performance annually.
to sustainability is never ending and we will continue to
The company’s next report will be released in
operate responsibly. It’s 'Our Way' of doing business.”
In addition to this report, Hormel Foods will showcase
June 2016 for data spanning from November
2014 to October 2015. n
the different focus areas of its corporate responsibility
program through an Our Way video series, to be released
Reduce
10
People Safety
%
of non-renewable
energy use
by 2020.
Perform better
than the Bureau of Labor
Statistics industry average
each year.
Sodium
Reduction
Reduce sodium levels in select
products within branded retail
product portfolio by an average of
15%
.
by 2020.
Solid Waste
2020
GOALS
Reduce
10%
of solid waste sent to
landfill by 2020.
Packaging
Minimization
25
by 2020.
10%
Water
Reduce
total water use by
0.5
Jeff Ettinger, CEO
of greenhouse gas
emissions
by 2020.
Diversity
and Inclusion
Reduce
product packaging by
Million
Pounds
Air
Reduce
‘‘
Achieving our solid waste
goal six years earlier than
expected shows how committed
our people are to not only
reaching, but exceeding our
sustainability goals.
Promote
a more diverse
and inclusive
workplace.
web
r
Energy
’’
Check out the Hormel Foods
2014 Corporate Responsibility
Report online at:
www.hormelfoods.com/csr
Billion
Gallons
by 2020.
June 2015 [3]
Second quarter earnings commentary
from Jeff Ettinger, CEO
I am pleased to announce we achieved record second quarter earnings
and sales, with all five segments delivering increases! Diluted earnings
per share for the quarter were 67 cents, up 29 percent compared to last
year. Sales for the quarter were $2.3 billion, up two percent.
Our Refrigerated Foods team increased operating profit by 52 percent,
despite the declining pork markets causing lower pricing and net sales this
Effective May 15, 2015,
the company paid its
347th consecutive
quarterly dividend at
the annual rate of $1.
quarter. Results were driven by lower input costs along with strong sales
growth of value-added items, including Hormel® pepperoni and Hormel
Gatherings® party trays in retail, along with Hormel® Bacon 1™ fully cooked
bacon and Hormel® pizza toppings in foodservice channels.
Jennie-O Turkey Store entered the quarter with excellent momentum
and robust sales and earnings gains, but exited the quarter with substantial
supply chain challenges brought on by avian influenza. Segment profit grew
41 percent, driven by the continued growth of value-added products and
web
To view the full second quarter
earnings results, visit:
lower grain and fuel input costs compared to last year. Sales for the quarter
www.hormelfoods.com/
newsroom/press-releases/
press-releases
and Jennie-O® rotisserie turkey.
increased 15 percent, including strong sales of Jennie-O® lean ground turkey
Grocery Products benefited from input cost relief and growth of our
SPAM® family of products and Wholly Guacamole® dips in our MegaMex
Foods joint venture. Overall, segment profit increased one percent and
sales were up one percent, including the additional net sales of MegaMex
Foods products not included in the prior year.
Our International & Other segment continues to be challenged by port
issues and the strong U.S. dollar. Overall, segment profits increased two
percent, driven by joint venture results. We experienced higher sales of
SPAM® luncheon meat gift packs, which are an extremely popular gift in
South Korea during celebrations of the lunar new year.
Specialty Foods delivered earnings growth as the team continues to
achieve synergies with the recently acquired CytoSport business. The
segment posted an 11 percent increase in profits despite a $4.5 million
non-recurring charge due to the closure of its CytoSport production
facility in Benicia, Calif. Segment sales increased by 32 percent,
largely attributable to the addition of Muscle Milk® protein
nutrition product sales.
While we enjoyed an excellent first half, we expect
Jennie-O Turkey Store to be significantly challenged going
forward due to the impact of avian influenza on our turkey
supply chain. Despite the challenges with avian influenza,
we are still maintaining earnings guidance at the lower end
of our previously stated $2.50 to $2.60 per share range.
Congratulations on the strong second quarter results and
I thank you for your continued focus going forward.
H-FARM: a year in review
H
ormel Food and
Agriculture Resource
Members (H-FARM)
has completed its first year as an
employee resource group (ERG).
The group formed in early 2014
and is designed to leverage the
knowledge and experience of
employees with agricultural
interests to provide agricultural
insight to different business units,
promote professional development
and educate consumers about the
origins of their food.
H-FARM currently has a membership of 201 employees representing more than 15 locations. The
group deems that 85 percent of
their membership is active, 10,000
external people have been reached
by the group’s activities and 609
hours have been spent on H-FARM
events over the course of a year.
“H-FARM has enjoyed a successful and impactful first year. We
now have members from various locations, divisions and backgrounds
learning and sharing knowledge
about agriculture,” said Allix
Braun, professional employment
representative, human resources,
and H-FARM communication
officer. “We appreciate the support we have received to launch
this group and look forward to
the many exciting opportunities
ahead.”
Some of the highlights of the
group’s progress are providing agricultural communications
training, presenting to employees
during meat science week, hosting
a two-day Ag 101 training at Iowa
State University (Ames, Iowa) and
providing Pork Quality Assurance
Plus training.
“I couldn't think of a better
group of people that exemplifies
our organization’s character. It is
rewarding to see the H-FARM team
in place to carry on our rich tradition and culture into the future,”
said Joe Swedberg, past H-FARM
executive sponsor. “Knowing that
this group will continue to connect
and educate our employees about
food and agriculture gives me even
more confidence the company will
continue to raise the bar each and
every day.”
Swedberg retired in April of
this year and the current H-FARM
executive sponsor is Kevin Myers,
vice president, R&D. n
above left: Jeff Hartwig, swine farm manager, Iowa State
University, speaking about the swine teaching facilities
to attendees of Ag 101, an educational tour coordinated
by H-FARM for employees of Hormel Foods. above right:
Lori Marco, senior vice president of external affairs and
general counsel, at Kiss the Pig, a fundraising contest
organized by H-FARM to benefit the CARE Program
H-FARM's long-term goals:
•
Educate consumers about agriculture and its impact on Hormel Foods,
and provide support to local groups
to further agricultural education;
•
Establish a basic level of agricultural
knowledge among Hormel Foods
employees through H-FARM members and resources;
•
Provide H-FARM members with
resources and training to better
educate Hormel Foods employees
and the communities around them
on agricultural topics;
•
Assist the company in recruiting and
retaining high-caliber talent; and
•
Provide training to Hormel Foods
employees, enabling them to be the
best resource to our customers
and consumers.
June 2015 [5]
products Lloyd's Barbecue Company
launches sauceless items
I
April, Lloyd’s Barbeque
Company (Mendota Heights,
Minn.) added new items to its
line of Lloyd's® barbeque products. The new items are sauceless
to provide consumers more versatility in preparation.
“The drive behind the creation
of these items was focused on the
concept that people like to make
barbeque their own way, and these
products give them the starting
point they need to do so,” said
Terrill Bacon, brand manager,
meat products marketing. “At
Lloyd's Barbeque Company, we
celebrate barbeque in all forms
because we want consumers to
enjoy good barbeque more often.”
The packaging for these products is different in format and design from other Lloyd’s® products.
The sauceless ribs,
sliced beef brisket and
pulled pork items are
sealed in a textured,
preprinted film, unlike
other meat packages
currently in grocery
stores. The packages
also have a label applied on top of the
textured material that
n
creates a more handcrafted-style
appearance.
“We set out to build Lloyd's®
barbeque into the best retail
barbeque brand in the world. To
do that, we needed to learn more
about authentic, competition-style
barbeque. We traveled the country
eating at some of the best barbeque establishments in the U.S.
and spoke with some of the most
influential figures in the barbeque
scene,” Bacon said. “The result
is a product line that delivers
the authenticity that pleases the
harshest barbeque critic and, at
the same time, appeals to families
with children.”
Barbeque is a frequent topic of
discussion on social media, every
day there are thousands of photos
posted to Instagram and mentions
on Twitter about barbeque. The
competition-style category is a
type of barbeque that is found at
festivals across the country and
now in grocery stores from Lloyd’s
Barbeque Company.
Lloyd’s Barbeque Company
was established in 1978 and now
offers restaurant-quality, fullycooked barbeque ribs ready to
heat and eat in minutes. n
above left: The Envrionmental Engineering Conference attendees aboard the U.S.S.
Midway aircraft carrier. above right: attendees building wheelchairs for veterans in
need to support the Wounded Warrior Project during a team-building event.
2015 Environmental Engineering
Conference
photo credits: Studio H
T
2015 Environmental Engineering Conference was held in
April in Coronado, Calif. The purpose of the biannual conference is to celebrate accomplishments while focusing on the
advancement of environmental programs that exceed internal and
external stakeholder expectations.
Through training events, learning opportunities and networking
times, the conference covered topics such as sustainability, best practices, environmental programs and companywide compliance programs.
Speakers and attendees represented many different locations and a
variety of departments.
“Young, up-and-coming professionals with fresh ideas and new
perspectives were coupled with experienced professionals who have a
vast knowledge of our operations and systems,” said Tom Raymond,
director of environmental sustainability. “The combination of the two
gave us a really powerful result in best-practice sharing.”
Building on the tradition of demonstrating commitment to those with
military service, the conference incorporated a military theme into the
team-building event. Attendees built wheel chairs for veterans in need to
support the Wounded Warrior Project. An evening dinner was also held
on the U.S.S. Midway aircraft carrier.
Hormel Foods and its subsidiaries are committed to operating all
facilities in accordance with company environmental policies and all
applicable laws and regulations. n
he
‘‘
Young, up-andcoming professionals
... were coupled
with experienced
professionals ... The
combination of the
two gave us a really
powerful result in bestpractice sharing.
Tom Raymond, director of
environmental sustainability
’’
June 2015 [7]
products Hormel® Always Tender® products
Hormel® Always Tender® products
from production to consumer
O
Where are Hormel® Always
Tender® products produced?
Twelve of the Hormel®
Always Tender®
products are produced
at the Austin (Minn.) Plant
and one additional item
is produced at Albert Lea
(Minn.) Select Foods.
1995, Hormel® Always Tender®
products have become quality protein solutions that can be
prepared in approximately 30 minutes. Growing from the
original two flavors, the brand now offers 13 diverse varieties.
“People are shifting from planning lifestyles around meal times to
trying to fit food into their lifestyles,” said Mark Conner, brand manager, meat products marketing. “Hormel® Always Tender® products are
the perfect meal solution for this modern pace of life. They are delicious, moist and tender and are simple to prepare.”
Recently, the brand underwent a significant transformation, reformulating all of its flavors to have no artificial ingredients. Along with this
change came a new package design and new marketing efforts. Print
coupons in time for Father’s Day and digital platforms are promoting
the launch of the product line’s more simple and clean label.
“Consumers’ focus on health and wellness is driving thoughtful
change in product formulations across food and beverage categories.
Simple, clean and recognizable ingredient statements have come to
reflect the quality of a product. Hormel® Always Tender® products with
the new no artificial ingredients formulation is in line with our consumers' preferences, and delivers on our promise of providing quality meal
solutions,” said Conner.
riginally launched in
Austin Plant
The Austin (Minn.) Plant employs
approximately 1,750 people.
The plant produces a variety
of dry sausage products, canned
meats, precooked bacon,
bacon bits, marinated
meats and the SPAM®
family of products.
Kyle Kuhnke,
superintendent, bacon
processing and marinated
meats, Austin Plant
Kyle supervises people and
processes related to Hormel®
Always Tender® meats and other
products. He is key to operational
insights that better the production
of the products.
What varieties of Hormel®
Always Tender® meats
are available?
Pork tenderloins:
Jennifer Everson, product
development scientist,
R&D (Austin, Minn.)
• Original;
• Teriyaki;
• Peppercorn; and
• Apple bourbon.
Jennifer was key to creating the no
artificial ingredients reformulation
of the Hormel® Always Tender®
products, as well as the development of all 13 marinade flavors.
Chris Collins, national
category sales manager,
consumer product sales
Chris acts as the liaison between
field sales and marketing. He
also manages the trade strategy
for the brand. n
Pork loin filets:
• Original;
• Lemon garlic;
• Mediterranean herb
and olive oil;
• Mesquite barbeque; and
• Honey mustard.
Pork roasts:
• Onion garlic;
• Roast;
• Barbeque; and
VOID
© 2015 Hormel Foods, LLC
RETAILER: Hormel Foods Sales, LLC will reimburse you the face value of the coupon plus 8¢ handling
if submitted in compliance with our Coupon Redemption Policy (available at www.hormelfoods.com).
Coupons not properly redeemed will be voided. Void where prohibited. Cash value 1/40¢. Send Coupon
to: Hormel Foods, P.O. Box 880444, El Paso, TX, 88588-0444.
CONSUMER: Limit one coupon per purchase of specified product(s). Void if copied, sold,
exchanged or transferred. Consumer is responsible for any sales tax.
on the purchase of any one (1)
HORMEL® ALWAYS TENDER® product
Mark leads key strategic business
initiatives for the Hormel® Always
Tender® brand. He drives future
growth by creating a long-term
strategy and sets the brand’s
consumer engagement strategy.
EXPIRES 07/31/15
Damita works to gather key
consumer insight information
relating to convenience fresh
meats and specifically how
Hormel® Always Tender®
marinated meats fulfill a
consumer need for a fresh
protein meal solution.
Mark Conner, brand
manager, meat products
marketing
MANUFACTURER COUPON
Damita Crouse, consumer
insights analyst, innovation
and new product
development
Save $1.00
• Italian style.
Summer Gathering
tips from studio h
Summer gathering tips
J
une brings the first day of summer,
but most
people don’t wait until then to host outdoor
gatherings and fire up the grill. During the
summer, which is the official grilling season,
the average grill owner uses the grill three times a
week. Here are some great tips for grilling outdoors
and hosting gatherings, along with some important
grill safety reminders.
Grilling tips
• Grill the cabbage for your coleslaw to give a
mix of flavors and textures;
• Unlike crisp croutons, grilled bread soaks up
dressing and meat juices without turning soggy,
making it perfect for salads;
• Place rosemary directly over hot charcoal to
infuse food with a subtle flavor;
• Use two skewers through shrimp and sliced
vegetables to keep food from rotating when
it's time to flip; and
• Grill fish on a bed of lemon slices to keep
it from sticking to the grates and give it
extra flavor.
Safety reminders
• Keep your grill away from the walls of build-
ings and any low-hanging tree branches when
in use;
• Do not light a gas grill equipped with automatic ignition if the hood is closed. The buildup of
gas that can occur within the grill may cause
an explosion once the burners are lit;
• Never use chemically treated wood, such as
scraps of pressure treated lumber left over from
an exterior building project, as fuel for a fire
meant for grilling; and
• Outdoor grills should not be used during
periods of high wind. n
web
For more innovative tips and ideas, visit:
www.hormelfoodsrecipes.com
process Environmental Excellence Award
Environmental Excellence Award
R
Hormel Foods foodservice division was awarded
with the Environmental Excellence Award from Novation, a
health care services company. This award is one of 27 that were
announced at Novation’s fifth annual Supplier Summit meeting in Las
Vegas (Nev.), which brought together more than 1,500 healthcare suppliers representing over 460 companies.
“We are very honored to receive this recognition from Novation, a
highly-valued partner of Hormel Foods,” said Mark Ourada, vice president, foodservice sales. “Winning this award continues to demonstrate
the balance and strength of our entire company and the importance
of sharing our story with our customers. I would like to commend all
of our employees who work every day to allow us to be recognized as
industry leaders in all facets of the business.”
"Novation's Supplier Summit is the preeminent industry event where
suppliers gather to discuss and strategize on the issues and challenges
facing the healthcare industry," said Pete Allen, group senior vice president, sourcing operations, Novation. "Health systems continue to face
increased economic and clinical pressures, and we all have a responsibility to create and implement innovative solutions for the hospitals,
academic medical centers and pediatric organizations we serve."
Founded in 1998, Novation is a health care services company serving more than 100,000 members and affiliates of VHA Inc. and UHC,
two national health care alliances; Children's Hospital Association, an
alliance of the nation's leading pediatric facilities; and Provista, LLC, a
supply chain partner. n
illustration credits: Studio H
ecently, the
process
‘‘
I would like to
commend all of our
employees who work
every day to allow
us to be recognized
as industry leaders
in all facets of the
business.
’’
Mark Ourada, vice president, foodservice
sales
June 2015 [11]
process Jiaxing (China) Plant
above: In attendance at the ceremony was Jim Snee, group vice president Hormel, president Hormel Foods International Corporation; Swen Neufeldt, president, Asia Pacific, and
general manager, Hormel China; and representatives from Jiaxing Municipal Government
and the People’s Government of Zhejiang Province.
Hormel Foods breaks ground on
new plant in Jiaxing, China
‘‘
The new facility
supports the continued
growth of our business
and will allow Hormel
Foods to continue its
tradition of world-class
innovation, quality
and safety.
’’
Jim Snee, group vice president
Hormel, president Hormel Foods
International Corporation
T
his spring,
Hormel Foods
held a groundbreaking
ceremony to announce
the construction of the Hormel
Foods Jiaxing Plant in the northern Zhejiang province in China.
The construction of this new plant
responds to changing tastes and
growing demands in
the market and reinforces the
company's commitment to China.
The plant will be operational by
the end of 2016.
The Jiaxing Plant will be located
in the high-end Jiaxing Economic
and Technological Development
Zone and will cover an area of
about 28 acres. The construction
period is divided into two phases
to achieve an annual processing
capacity of 30,000 metric tons
by the end of the first phase, and
expanding to 50,000 metric tons
when completed.
The new plant will help continue
to provide Chinese consumers with
the brands and products they know
and love, such as bacon, hams
and sausages. Along with a series
of products specifically catering
to Chinese consumers’ tastes and
flavors, the facility will also become
a new hub to meet the demands of
expanding market growth and be
the next location to produce the
SPAM® family of products.
“With the addition of the plant
in Jiaxing, we will be able to meet
the expanding business needs of
Hormel Foods in the China market,” said Jim Snee, group vice
president Hormel, president Hormel
Foods International Corporation.
“The new facility supports the
continued growth of our business
and will allow Hormel Foods to
continue its tradition of world-class
innovation, quality and safety.”
Hormel Foods first began operations in China in 1997 and since
then has been building its brand,
reputation and customer base in
both retail and foodservice. n
products SKIPPY® brand
®
SKIPPY® brand featured
on "The Chew"
photo and recipe credit: ABC's "The Chew"
I
May, the SKIPPY® brand was featured on
ABC’s "The Chew", a cooking-themed talk
show with a viewership of over three million.
The eight minute segment featured co-host Carla
Hall.
“Our experience partnering with 'The Chew'
was wonderful. They were an upbeat and fun group
to work with, which was a great fit with the SKIPPY®
brand personality,” said Andrew Quinn, associate
brand manager, Grocery Products marketing.
The show outlined step-by-step instructions for
making a flourless peanut butter layer cake, made with
SKIPPY® peanut butter. They discussed the versatility,
flavor and health benefits of the SKIPPY® brand
during the preparation for baking.
The SKIPPY® brand team surprised one of the
show’s guests with a donation toward a kitchen makeover, to celebrate Mother’s Day. The guest was awarded an over-sized check with the SKIPPY® brand logo.
“It was a perfect opportunity for the SKIPPY®
brand to give back to a hardworking mother in need,”
Quinn said.
In addition, a year's supply of SKIPPY® peanut
butter was given to each audience member.
Find the SKIPPY® peanut butter brand on www.
facebook.com/SKIPPY, www.twitter.com/SKIPPY,
www.pinterest.com/skippybrand/ and http://www.
peanutbutter.com/. n
Flourless peanut butter layer cake
total time: 30 to 45 minutes | serves: 12
n
Flourless peanut butter layer cake
1 cup unsalted butter
24 ounces bittersweet chocolate, chopped
8 large eggs, room temperature
2 cups granulated sugar
2 tablespoons vanilla extract
1 cup cocoa powder, plus more for dusting
1 teaspoons salt
1 cup SKIPPY® creamy peanut butter
Chocolate sharings, for garnish
Heat oven to 350ºF. Spray three 9-inch cake pans with
nonstick cooking spray and line with parchment paper.
Spray again and dust with cocoa powder. In medium saucepan over medium heat, melt butter and chocolate. Set aside
to cool. Whisk together eggs and sugar until thickened. Stir
in vanilla. Add butter and chocolate mixture. Add cocoa
powder, salt; stir until thoroughly combined. Fold in peanut
butter. Divide batter evenly into prepared cake pans. Bake
for 20-25 minutes. Cool. To assemble cake, place one cake
layer on cake stand or plate. Evenly spread layer of peanut
butter buttercream. Place another cake layer on top and add
another layer of buttercream. Finish by placing the final
cake layer on top and frosting cake with remaining buttercream. Sprinkle top with chocolate shavings.
Peanut butter buttercream
1 cup SKIPPY® creamy peanut butter
½ cup unsalted butter, room temperature
3 cups powdered sugar
4 tablespoons heavy cream
In bowl of stand mixer, beat together peanut butter and butter. Add powdered sugar a little at time. When buttercream
starts to thicken, add 1 tablespoon heavy cream. Alternate
adding powdered sugar and heavy cream until the frosting is
thick and spreadable.
June 2015 [13]
products On the set at Studio H
Shrimp and grits
hands-on time: 15 minutes | total time: 15 minutes | serves: 6
With a host of weddings,
graduations and showers,
turn your celebration into a
carefree and elegant brunch
with these four recipes.
2 tablespoons olive oil
½ red bell pepper, chopped
½ (12-ounce) package
Jennie-O® hot Italian
turkey sausage
1 tablespoon flour
1 cup chicken broth
½ small onion
2 tablespoons chopped fresh
parsley leaves
4 ounces sliced mushrooms
Hot cooked grits
½ pound medium shrimp,
peeled and deveined
Heat oil in medium skillet over medium heat. Sauté
sausage 3 to 4 minutes or until browned. Add onion
and mushrooms and cook 2 minutes or until onion is
translucent. Add shrimp and red bell pepper and cook
1 minute. Stir in flour until flour is absorbed. Stir in
broth and bring mixture to a boil. Reduce heat to
low and simmer 5 minutes or until mixture is slightly
thickened. Stir in parsley. Serve over hot cooked grits.
Nutritional information per serving:
Calories: 187 Protein: 18g
Carbohydrate: 3g
Fat: 12g
Cholesterol: 76mg Sodium: 310mg
brunch
summer
For more recipes, visit:
www.hormelfoodsrecipes.com
Visit the Hormel Foods Recipes page on Pinterest at:
http://pinterest.com/hfrecipes/
web
Smoked pork chop and spinach fritatta
Smoked pork chop and spinach frittata
1 tablespoon olive oil
12 eggs, lightly beaten
1 cup diced Hormel® boneless smoked pork chops
½ teaspoon salt
1 cup baby spinach,
coarsely chopped
¼ cup sliced green onions
1 tablespoon chopped
fresh chives
2 ounces feta cheese,
crumbled
Heat oven to 425°F. Heat oil in 10-inch, oven-safe skillet
over medium heat. Sauté diced pork chops 5 minutes or until
lightly browned. Add spinach and onions and cook 1 minute.
Reduce heat to medium-low. Whisk together eggs, salt and ¼
cup water. Pour egg mixture over pork mixture and cook 1
to 2 minutes or until eggs begin to set. Gently stir until eggs
are almost set. Remove from heat, sprinkle with chives and
feta cheese. Bake 10 to 15 minutes or until completely set.
Serve immediately or at room temperature.
Calories: 252
Protein: 16g Carbohydrate: 3g
Fat: 19g
Bacon maple waffle with apples
Bacon maple waffle with apples
2 cups waffle or
pancake mix
3 tablespoons butter, melted
1 cup coarsely chopped,
cooked Hormel® Black
Label® bacon
Hormel® cinnamon apples,
heated
½ teaspoon apple pie spice
Cooking spray
Maple syrup
In medium bowl, whisk together waffle mix, 1 cup water
and next 3 ingredients until smooth. Let mixture stand 5
minutes. Cook 1 cup batter in lightly greased Belgian waffle
maker according to manufacturer’s instructions. Repeat with
remaining batter. Top with apples and maple syrup.
Calories: 483 Protein: 11g Carbohydrate: 60g
Fat: 21g
Bacon and spinach salad
Bacon and spinach salad
1 (3.5-ounce) package
Hormel® Black Label®
fully cooked bacon
2 (11-ounce) cans mandarin
oranges, drained
1
⁄3 cup Italian salad dressing
photo credits: Studio H
1 (10-ounce) bag
prewashed spinach
Heat bacon; drain on paper towels. Cool and crumble
bacon. In large bowl, toss together spinach, mandarin
oranges, bacon and dressing.
Calories: 115 Protein: 6g Carbohydrate: 7g
Fat: 8g
March 2013 [15]
gift center
featured items
retirements
‘‘
In our plants . .
Muscle Milk® brand
cycling jersey
(item #9013)
Retirement - a time to enjoy all the things
you never had time to do when you worked.
Unknown
Antonio (Tony) Alonso, 40 years
Retired May 31
Corporate Office (Austin, Minn.)
’’
John Mauer, 11 years
Retired April 30
Austin (Minn.) Plant
Jacque Mickey, 42 years
Retired April 20
Corporate Office (Austin, Minn.)
Daniel Bormann, 41 years
Retired April 30
Algona (Iowa) Plant
Kent Neuman, 30 years
Retired May 16
Fremont (Neb.) Plant
Lolita Brannon, 18 years
Retired May 7
Osceola (Iowa) Food
Multiple full-color
Muscle Milk® logos cover
this jersey entirely. ¾ zip
front with 3 back pockets.
100% polyester dry sport
fabric. Available in mens
sizes S-3XL.
retail price $79 | employee
& retiree price $63.20
Hormel Foods water bottle
(item #7266)
BPA free 22-ounce translucent
charcoal water bottle with black
Hormel Foods imprint. Features a
handy carry tether and non-skid
rubber bottom.
retail price $10 | employee
& retiree price $8.50
Activities: Fishing, gardening and
spending time with grandchildren
Activities: Being with friends and
family, fishing and shopping
Mary Townsley, 18 years
Retired April 30
Randel Christopherson, 41 years
Retired April 29
Location:
701 18th Ave. N.W. in Austin.
Mailing address:
1 Hormel Place, Austin, MN, 55912-3680
Phone numbers:
507-437-9898 or 1-800-LUV-SPAM (1-800-588-7726)
Lawan Combs, 25 years
Retired April 30
Dold Foods (Wichita, Kan.)
Fax:
507-437-0015
Email:
[email protected]
Gift center business hours:
8:30 a.m. - 4:30 p.m. Monday through Friday
Retirees and surviving spouses of
retirees can join the Hormel Foods
Alums website.
web
To sign up for the site and
to stay connected, visit:
www.hormelfoodsalums.com
A variety of merchandise with the SPAM®
brand and Hormel Foods trademark is
available by shopping on Pivot or online at
www.spam.com. Shipping and handling
charges are determined by total value
of the order: orders up to $10 will be
charged $5 for shipping; orders totaling
$10.01 to $30 will be charged $8; orders
totaling $30.01 to $50 will be charged
$10 and orders $50.01 to $99.99 will
be charged $10. Extra shipping costs
may apply for some items (ex. glassware).
For orders over $100, express shipments
or internal purchase prices, contact
us directly.
(back)
In our plants . .
below: Lloyd's barbeque company produces Lloyd's® barbeque tubs, Lloyd's®
seasoned and smoked ribs, and Lloyd's®
sauceless barbeque meats
L
loyd's
Barbeque Company (Mendota Heights, Minn.) was
founded in 1978 and began with a unique passion and a
singular vision – founder Lloyd Sigel’s love of barbeque.
Lloyd was the first to break out the grill in the spring and the last to
pack it away in the fall. He loved barbeque, and he loved to share it.
Lloyd pioneered a new category by developing a unique vacuumpacked, fully-cooked barbeque rib that is ready to heat and eat in
minutes.
Through years of dedication, Lloyd captured the secret of making
and packing a restaurant-quality rib to be enjoyed anytime, anywhere.
The ribs became a huge success, so he broadened offerings to include
Lloyd’s® barbeque tubs, in which he packed his famous shredded meat
(fully-cooked) in his signature sauce into a heatable, resealable tub.
Today, approximately 100 people work at Lloyd’s Barbeque
Company and produce Lloyd’s® barbeque tubs, Lloyd’s® seasoned
and smoked ribs, and Lloyd’s® sauceless barbeque meats.
April 2015 [17]
Lloyd's Barbecue Company was
established in 1978 and produces
Lloyd’s® barbeque tubs, Lloyd’s®
seasoned and smoked ribs, and
Lloyd’s® sauceless items.
™
Trademark of American Soybean Association
This magazine is printed by Smyth Companies Inc.,
a LIFE environmental standard certified printer.

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