bringing more to the table

March 2015
bringing more to the table
+ Hormel® refrigerated entrees from production to consumer
+ Limited edition item: SKIPPY® peanut butter spread with
salted caramel artificial flavoring
+ Process Best of the Best champion announced
December 2009 [1]
In your words . .
‘‘
I have found that continually opening
myself up to learning opportunities has
provided a significant boost to both my
morale and attitude. Knowing that you
have the tools to do your job effectively
can be very motivating.
’’
Caryn David
Director of procurement
CytoSport Inc. (Benicia, Calif.)
lean
Caryn has been with the company for 11
years. She is excited that CytoSport is now
part of the Hormel Foods family because
of the opportunities the company provides
employees to learn and grow. Caryn donates
to the local food bank and the Meals on
Wheels programs in her community because
she feels strong communities provide
a happy and sustainable workforce.
Caryn’s favorite Hormel Foods
products include: Muscle Milk®
products, SKIPPY® SUPER
CHUNK® peanut butter
and Jennie-O® extra
ground turkey.
promise: Continuous improvement and innovation are a way of life.
principles
performance
products
process
people
contents
8
10
2 Noteworthy news
4 Process Best of the Best
champion announced
6 2014 Innovation Best of
the Best champion
8 Hormel® refrigerated
entrees from production to consumer
10 Limited edition item:
SKIPPY® peanut butter
spread with salted
caramel artificial flavoring
11 Diamond Crystal Brands
website has a new look
© 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 Twenty-nine locations
receive safety awards
14 Recipes
16 Retirements
17 At our locations
4
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.
March 2015 [1]
It’s time to celebrate the successes of 2015 graduates in a special education issue of Inside Hormel Foods! The following spring 2015 or fall 2014 graduates are invited to be a part of this special issue:
• Employees of Hormel Foods or any of its subsidiaries;
• College graduates who are dependents of employees of Hormel Foods or any of its subsidiaries; and
• High school graduates who are dependents of employees of Hormel Foods or any of its subsidiaries.
To participate, return the applicable section of this form and a color photograph of the graduate. Please include a self-addressed, stamped envelope if you would
like the photograph returned. Use a separate form for each graduate you submit. The submission deadline is May 11, 2015. Photos and forms may be submitted electronically* to [email protected] or via mail to:
Inside Hormel Foods Magazine
Hormel Foods Corporation
1 Hormel Place
Austin, MN 55912-3680
*Electronic photos should be high resolution (300 dpi) and in a JPEG or TIF format. A 5 x 7
size is preferred. Bitmap and PNG will not be accepted. Please note digital proofs provided
by professional photographers are not large enough resolution for our publication.
For questions, please contact Katie McNab at 507-437-5641 or [email protected].
Form for 2015 high school/college graduates:
Student’s name:__________________________________________Son or daughter (circle one): Son Daughter
Hormel Foods/subsidiary parent(s) first and last name:___________________________________________________
2015 INSIDE HORMEL FOODS
EDUCATION ISSUE
Hormel Foods/subsidiary parent(s) work location: _______________________________________________________
(Please be specific, ex: Dan’s Prize Long Prairie Plant or Foodservice at the Boston sales office)
Spouse and/or other parent(s) first and last name(s):_____________________________________________________
School name:___________________________________City/state of school:___________________________________
Photo provided (circle one): Yes
No
Contact person for any questions on your submission:________________
______________________________________
(Please include an email address or phone number)
Form for 2015 Hormel Foods/subsidiary employee graduates:
Employee’s name:___________________________________________________________________________________
Job title:___________________________________________________________________________________________
Work location: ______________________________________________________________________________________
(Please be specific, ex: Dan’s Prize Long Prairie Plant or foodservice sales at the Boston sales office)
Degree earned: _____________________________________________________________________________________
(Please be specific, ex: Bachelor of Science or Master of Business Administration)
School name:_______________________________________________________________________________________
City/state of school: ___________________________________________________________________________________
Photo provided (circle one): YesNo
First quarter earnings
commentary from Jeff Ettinger, CEO
Hormel Foods achieves record first
quarter earnings
I am excited to report that we are off to an excellent start to our fiscal
year, achieving double-digit earnings growth and record sales. Dollar
sales increased by seven percent to $2.4 billion and non-GAAP1 adjusted
diluted earnings per share were up 21 percent to 69 cents per share.
Our balanced business model continues to support consistent revenue
and earnings growth. Jennie-O Turkey Store increased operating profit
by 56 percent, resulting from strong value-added products sales growth,
robust turkey markets and favorable grain costs. Refrigerated Foods
also turned in an excellent quarter by driving an increase in value-added
sales, aided by the benefit of lower pork costs. High input costs and soft
sales of some brands continue to challenge Grocery Products, while
International & Other delivered nice increases despite difficult export
markets. Specialty Foods is focused on driving higher margins in the
newly acquired CytoSport business, and we believe the business is well
web
positioned going forward to deliver results in line with our expectations.
To view the full first quarter
earnings results, visit:
www.hormelfoods.com/
newsroom/press-releases
Our first quarter results provide positive momentum, and we expect
the growth currently provided by Refrigerated Foods, Jennie-O Turkey
Store and International value-added businesses to drive results throughout the year. We look for Grocery Products and Specialty Foods segments to contribute to our growth goals in the back half of the year with
lower input costs, brand-building media campaigns and innovative new
products.
Due to our strong performance in the first quarter, we are raising our
2015 non-GAAP1 adjusted earnings per share guidance range from $2.45
to $2.55 per share to $2.50 to $2.60.
Our large portfolio of leading brands and sustained focus on innovation should allow us to build upon the momentum of our excellent start
to the year. Thank you for your dedication and continued focus!
1
The non-GAAP adjusted financial
measurements are presented to
provide investors additional information to facilitate the comparison
of past and present operations.
March 2015 [3]
process Process Best of the Best
Process Best of the Best champion announced
above (left to right): Jeff Ettinger, CEO; Donnie Temperley, vice president of Grocery Products operations; Kevin Kendrick, maintenance engineer, Skippy Foods; Tracy Feldman, manager of plant engineering, Skippy Foods; Dan Giese, quality and process control
supervisor/sanitarian, Skippy Foods; and Jim Splinter, group vice president, Grocery Products
Best of the Best
by the numbers
1,438
PROJECTS
15th year
PROCESS
Best of the Best
[4] inside Hormel Foods | www.hormelfoods.com
T
he Skippy Foods (Little Rock, Ark.) plant procedures and testing
upgrades project was this year’s Process Best of the Best champion. The team set out with an overall project goal of protecting
the company’s investment in SKIPPY® peanut butter by implementing
world class plant procedures and testing methods for this entirely different operation of making peanut butter, which was acquired in 2013.
“We continue to have more projects every year, all of which help to
drive success in our organization,” said Lloyd Brandon, corporate manager of Six Sigma. “There was broad engagement across the company
and we’re very excited about the impressive finalists this year.”
The companywide Best of the Best program recognizes employees
who work hard to successfully implement the continuous improvement
process (CIP). This year, there were 1,438 projects across the company,
compared to 745 projects entered in 2013 and 705 projects in 2012.
In January, representatives from the top four teams presented to a
judging panel, which included leaders from business units throughout
the company. These teams achieved results that included millions of dollars of cost savings and profitability for our company. n
Final Four Projects:
Austin (Minn.) Plant Vat Improvement Project
The team worked to reduce the number of out-ofservice hollow-rimmed vats at the Austin Plant and
replaced the rims on the vats at the plant with an
improved design. These changes will reduce costs
related to using totes in place of vats, repair costs
and labor.
The project team included employees from the
engineering and maintenance departments in the
Austin Plant.
Corporate Office (Austin, Minn.)
Companywide Label Verification System
The team worked to reduce the risk of mislabeled and
unlabeled retail and foodservice packages reaching
customers by developing an automated solution, using
reliable vision technology that can be readily applied
enterprisewide. The label verification solution was successfully implemented on the Hormel® REV® wraps line
at the Austin Plant, which will serve as a template for
implementation across the company.
The project team included employees from corporate
packaging, purchasing, regulatory affairs, engineering,
R&D, quality control and information technology.
Rochelle (Ill.) Foods Yield Improvements
The team reviewed each step of the bacon production process to develop best practices for all areas
and standardize key process steps. They were able
to reduce the product variation by 40 percent, better manage the product scheduling flow and reduce
hassle for the operators.
The project team included Rochelle Foods operations and support staff, Refrigerated Foods operations and R&D employees.
Skippy Foods Process Improvements
The team worked to reduce brand and regulatory
risk from microbiological concerns. The micro
sampling test method they implemented allows the
company to address issues faster and test high-risk
ingredients and hold less finished product inventory.
They also changed the plant’s cleaning processes for
improved ergonomics and reduced labor costs.
The project team included Skippy Foods operations and support staff and corporate quality
control employees.
March 2015 [5]
process Innovation Best of the Best
2014 Innovation Best of the Best champion
‘‘
Each of the final
four product innovation
projects demonstrated
impressive efforts to
meet the needs of our
customers as well as
significantly contribute
to the $3 billion by 2016
innovation goal.
’’
Lloyd Brandon, corporate manager
of Six Sigma
[6] inside Hormel Foods | www.hormelfoods.com
T
he foodservice team’s
Hormel® Bacon 1™
perfectly cooked bacon project was named the 2014
Innovation Best of the Best
champion.
The team set out to offer a
fully-cooked bacon that has the
taste, texture and performance of
bacon prepared from raw bacon
by foodservice operators. They
spent more than five years doing
research and development to create Hormel® Bacon 1™ perfectly
cooked bacon.
Unlike conventional pre-cooked
bacon that uses microwave
technology, Hormel® Bacon 1™
perfectly cooked bacon utilizes
a patent-pending cooking system that no other manufacturer
has. Because of this technology,
Hormel® Bacon 1™ perfectly
cooked bacon delivers the
quality of bacon cooked from
raw with the convenience of a
fully cooked product.
The other finalists in the
competition included Hormel®
Compleats® breakfast meals,
Hormel® REV® A.M. wraps and
Wholly Guacamole® 100 calorie
minis.
“Each of the final four product
innovation projects demonstrated
impressive efforts to meet the
needs of our customers as well
as significantly contribute to
the $3 billion by 2016 innovation goal,” said Lloyd Brandon,
corporate manager of Six Sigma.
“Congratulations to the Hormel®
Bacon 1™ perfectly cooked bacon
team and to all of the 2014
participants.”
This was the first year the company has included an innovation
category in the Best of the
Best competition, and there
were 13 entries from across the
business units. The champion
was chosen by the Innovation
Steering Committee. n
Hormel® Compleats® breakfast meals
The team set out to grow the microwaveable meals
buy rate and insulate the Compleats® brand
from competition by offering the category’s first breakfast occasion.
The line is the first in the shelfstable microwavable breakfast
meals category to include real
eggs. The breakfast line has been the most
successful Compleats® meals innovation with
$10.7 million in net sales.
Hormel® REV® A.M. wraps
The team set out to extend the Hormel® REV® wraps line
into the breakfast occasion to bring in new consumers
and continue to expand the portfolio. Hormel® REV®
A.M. wraps are the first breakfast sandwich to
nationally launch within the category. Hormel®
REV® A.M. wraps are projected to net $7.7
million in the first year.
The Hormel® Bacon 1™ perfectly cooked bacon team includes:
Brian Andrews, senior product development scientist,
R&D (Austin, Minn.); Monty Chew, production supervisor,
Osceola (Iowa) Food; Bill Dion, product development team
leader, foodservice; Lisa Flerlage, cost analyst, Corporate
Office (Austin, Minn.); Carl Hackbart, senior staff engineer,
Corporate Office; Dean Halls, manager of industrial engineering, Osceola Food; Brian Hendrickson, director of cured and
smoked meats, Corporate Office; Larry Kjellsen, manager of
plant engineering, Osceola Food; Joe Krzyzanowski, senior
staff industrial engineer, Corporate Office; Michael Mitchell,
supervisor of maintenance and engineering, Osceola Food;
Russ Osier, product manufacturing manager, meat products;
Jeff Pate, production supervisor, Osceola Food; Alan Rasell,
national chain account sales manager, foodservice; Joel
Reiman, senior product development scientist, R&D; Brian
Srsen, development leader applied research, R&D; Seth Van
Pelt, senior process technician, R&D; and Clint Walters, plant
manager, Osceola Food
Wholly Guacamole® 100 calorie minis
The team set out to create a better guacamole experience for
customers, increase their usage and expand the target audience.
The mini cups were created for a more convenient and portable
product. The smaller size appealed to both millennials and on-the-go consumers. The first year sales goal
was a 30 percent increase year-over-year, and they
delivered a 102 percent increase.
March 2015 [7]
products Hormel® refrigerated entrees
®
Hormel® refrigerated entrees from production to consumer
Brand
L
ast summer,
the Hormel® refrigerated entrees line was relaunched
with new packaging, a new pricing strategy and higher quality
products. The redesign included completely new product packaging, which was brought to life through contemporary photography with
great appetite appeal shots, three new recipe ideas, as well as printed
call-outs such as “no preservatives” and “made with premium beef” to
draw attention to product quality.
“Overall the relaunch was a time to refocus on our current consumer,
markets, eating habits, and brand strength in the retail environment;
this then allowed our team to bring the right package design and pricing
structure to retail,” said Emily Helmer, associate product manager, meat
products marketing.
There are currently 12 Hormel® refrigerated entree varieties available
in stores, including traditional beef roast, chicken breast, turkey with
gravy, beef tips, pork roast, meatloaf and more. These products are dinner solutions that are ready in four minutes.
More changes are underway for the future of the product portfolio,
including a new and improved turkey with gravy product as well as
products with reduced sodium and cleaner ingredient statements.
What is next for the
Hormel® refrigerated
entrees line?
The Hormel ® refrigerated entrees
team will continue to address
changing dinner habits through
new product innovation. The
company will be launching
Hormel ® hot sandwich meats and
Hormel ® taco meats this spring.
[8] inside Hormel Foods | www.hormelfoods.com
MORE THAN
120
EMPLOYEES
Alma Foods
Alma Foods produces Hormel®
refrigerated entrees and foodservice Saucy Blues® barbequed
meats. More than 120 employees
work at the facility.
Where are Hormel®
refrigerated entrees
produced?
Hormel® refrigerated entrees are
produced at Alma (Kan.) Foods.
The new hot sandwich meat
products are produced at Lloyd’s
Barbeque Company (Mendota
Heights, Minn.).
© 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 refrigerated entree
Nathan ensures proper documentation, adherence to policies
and progress toward plant goals.
Nathan has worked at Alma
Foods for 14 years.
Save $1.00
Nathan Ziet, quality
control manager, Alma Foods
Debra develops the formulas and
processes to make the products in
the Hormel® refrigerated entrees
line. She works with the product
team to turn concepts into a new
product introduced to retail.
Brand
Debra Wurst, senior food scientist, R&D (Austin, Minn.)
EXPIRES 04/30/15
Jason performs food safety inspections, package quality audits
and label verification checks for
Hormel® refrigerated entrees. For
11 years, Jason has had direct
responsibility over two of the
most critical food safety areas in
the facility; oven operation and
quality control.
Emily manages the strategic vision for the Hormel® refrigerated
entrees brand, which includes
product innovation and brand
positioning. She is also responsible
for managing the bottom line to
contribute to profitable growth
for the company. n
MANUFACTURER COUPON
Jason Berger, quality
control auditor, Alma
Foods
Mark is responsible for project
management of the company’s
corporate packaging for foodservice and branded products, including Hormel® refrigerated entrees.
He led the direction of the design
agency in defining the scope of
the package redesign last year.
Emily Helmer, associate
product manager, meat
products marketing
®
Mark Barry, packaging
coordinator, legal
products SKIPPY ® peanut butter
Limited edition item: SKIPPY® peanut butter spread
with salted caramel artificial flavoring
‘‘
Salted caramel is a very on-trend flavor
profile that is being used in many products
across the industry and
we felt it was a natural fit for peanut butter.
Andrew Quinn, associate product
manager, Grocery Products
’’
A
of SKIPPY
peanut butter hit the
shelves this winter. On
®
Jan. 26, 2015, SKIPPY salted
caramel peanut butter shipped
to grocery stores
across the nation.
“We were
looking to offer
®
SKIPPY peanut
butter consumers
a new flavor that
added excitement
to the peanut butter
experience,” said
Andrew Quinn,
associate product
manager, Grocery
Products. “Salted
caramel is a very on-trend flavor
profile that is being used in many
products across the industry, and
we felt it was a natural fit for
peanut butter.”
The initial feedback the company received from people who
new variety
®
have sampled the product has
been positive.
“Our goal was to stay true to
the great peanut butter flavor we
are known for and to highlight
it with notes of salted
caramel,” Quinn said.
Salted caramel is a
limited edition variety
that is shipping for a
one-year period. Upon
retiring this limited
edition flavor, there
is a plan to launch
another limited edition
flavor of peanut butter
to take its place.
On Feb. 3, the
®
SKIPPY brand launched
a Tumblr site. It was created
to generate excitement around
the launch of the salted caramel
variety and is being used to share
recipes and fun, interactive posts
about the brand. n
Peanut Butter Caramel Banana Pie
2 (14-ounce) cans sweetened
condensed milk
3 tablespoons dark corn syrup
½ cup SKIPPY® peanut butter
spread with salted caramel
artificial flavoring
3 large bananas, sliced
1½ cups heavy whipping cream,
whipped
Chocolate sauce, if desired
Chopped peanuts, if desired
1 (6-ounce) ready-made chocolate
cookie crumb crust
Heat oven to 350°F. In heavy-bottomed medium saucepan, stir together
sweetened condensed milk and corn syrup over low heat until runny
and warm. Increase heat to medium. Stir constantly 10 minutes or until
mixture is slightly thickened, taking care not to burn mixture. Add
peanut butter; stir until combined. Pour mixture into crust. Place on
baking sheet. Bake 10 minutes or until bubbly around edge and lightly
browned; cool completely. Top cooled pie with banana slices. Cover
bananas completely with whipped cream. Refrigerate 6 hours or overnight. Drizzle with chocolate sauce and sprinkle with peanuts, if desired.
Cut into wedges to serve. Serves 10.
products Diamond Crystal Brands
Diamond Crystal Brands website
has a new look
D
Crystal Brands recently relaunched their website,
www.dcbrands.com. It has an improved visual appearance and focuses on the company’s new product lines,
including:
• Café Delight® beverage enhancement products;
• SKIPPY® peanut butter;
• Treemont Farms® jams and jellies; and
• Wholesome Sweeteners® products.
“Our new website is a very nice improvement for our
company. The site enhances the quality of information
available to our sales team and brokers while selling in the
marketplace,” said André Wickham, vice president of marketing, Diamond Crystal Brands
(Savannah, Ga.). “In addition,
the site reinforces our messaging with new content and
visuals that support our new
branded platforms.”
The setup of the homepage
is the biggest change to the
website. It improves the visuals
of the branded platforms and
provides quick access to the rest
of the site. The website added a section titled “Drive My Sales,”
which gives guidance on matching product offerings to specific
foodservice channels. Another addition is the promotion section,
which gives the Diamond Crystal Brands sales team and brokers
quick on-the-go access to current promotional activity. n
‘‘
iamond
above: screen grabs from www.dcbrands.com
The site enhances the quality of information
available to our sales team and brokers while
selling in the marketplace.
’’
André Wickham, vice president of marketing, Diamond Crystal Brands
March 2015 [11]
process Safety Elite and Excellence Program
Twenty-nine locations receive safety awards
T
‘‘
It takes each
and every employee’s
daily commitment to
working safe to achieve
the Safety Elite and
Excellence awards.
’’
Bob Christiansen, corporate manager
of safety and security
wenty-nine locations
achieved either a Safety Elite Award or
a Safety Excellence Award for their 2014 safety performance.
The awards honor employees and production facilities for
exceptional safety achievements and are presented to each facility at a
celebration held at their location.
This was the second year of the Safety Elite Award, which is a
stricter tier of the Safety Excellence Awards program.
• To qualify for a Safety Elite Award, a plant must achieve a Total
Case Incident Rate (TCIR) that is less than the Bureau of Labor
Statistics (BLS) quartile data for the type of industry they participate in and the employment size of their facility. The plant must
also achieve a score of 95 or greater on their annual safety audit.
• To qualify for a Safety Excellence Award, a plant must achieve
a Total Case Incident Rate (TCIR) that is less than the Hormel
Foods Safety Excellence goal. The plant must also achieve a score
of 90 or greater on their annual scored safety audit.
“I am extremely proud of all of our plants’ safety performances in
fiscal year 2014. It takes each and every employee’s daily commitment
to working safely to achieve the Safety Elite and Excellence awards,”
said Bob Christiansen, corporate manager of safety and security.
“Congratulations to employees of the winning plants, and thank you
for working safely.” n
Safety milestones achieved in fiscal year 2014
3
FACILITIES
worked the entire fiscal year
WITHOUT
worked the entire year
WITHOUT
a recordable injury
an ergonomic injury
21
FACILITIES
AVERAGE
SAFETY AUDIT SCORE
worked the entire year
[12] inside Hormel Foods | www.hormelfoods.com
12
FACILITIES
WITHOUT
a lost time injury
increased
1.8%
in comparison with
fiscal year 2013
Nine plants were awarded a 2014 Safety Elite Award
Refrigerated Foods
Algona (Iowa) Plant
Swiss American Sausage Company (Lathrop, Calif.)
Grocery Products
Atlanta Plant (Tucker, Ga.)
Skippy Foods (Little Rock, Ark.)
Specialty Foods
Diamond Crystal Brands Bondurant (Iowa) Plant
Diamond Crystal Brands Mitchellville (Iowa) Blending Plant
Diamond Crystal Brands Mitchellville (Iowa) Center Ave. Plant
Diamond Crystal Brands Quakertown (Pa.) Plant
Jennie-O Turkey Store
Jennie-O Turkey Store Montevideo (Minn.) Plant
Twenty plants were awarded a 2014 Safety Excellence Award
Refrigerated Foods
Alma (Kan.) Foods
Austin (Minn.) Plant
Burke Marketing Corp. (Nevada, Iowa)
Dold Foods (Wichita, Kan.)
Fremont (Neb.) Plant
Knoxville (Iowa) Plant
Osceola (Iowa) Food
Saag’s Products (San Leandro, Calif.)
Grocery Products
Beloit (Wis.) Plant
Progressive Processing (Dubuque, Iowa)
Stockton (Calif.) Plant
Specialty Foods
Century Foods International (Sparta, Wis.) Plant #1
Century Foods International (Sparta, Wis.) Plant #3
Diamond Crystal Brands Duluth (Ga.) Plant
Jennie-O Turkey Store
Jennie-O Turkey Store Barron (Wis.) Plant
Jennie-O Turkey Store hatchery / breeding division
West Central Turkeys (Pelican Rapids, Minn.)
PPFJ
PFFJ Arizona division (Taylor, Ariz.)
PFFJ California division (Corcoran, Calif.)
PFFJ feed mills
March 2015 [13]
products Celebrate spring!
Even more traditional
than hunting for colorful
eggs on Easter Sunday is
serving Hormel Cure 81
ham for Easter dinner.
This symbol of spring is perfect as the
centerpiece of the holiday table, and in the
following days, enjoyed in combination with other
springtime favorites.
®
®
Spring glazed ham
hands-on time: 10 minutes | total time: 1 hour 40 minutes | serves: 12
1 Hormel® Cure 81®
bone-in spiral half ham
1 cup plus 4 teaspoons
water, divided
Heat oven to 325°F. Place cut surface of ham face down in
large baking pan or roaster with 2 to 3 inch sides. Add 1
cup water to pan. Cover pan securely with foil or tightfitting roaster lid. Bake 15 minutes per pound or until ham
is warm. Turn oven to 425°F. Mix contents of the enclosed
glaze packet with 4 teaspoons water. Remove ham from
oven and carefully drain or spoon excess ham juice from
pan. Spoon prepared glaze mixture over entire surface of
ham. Bake 5 to 10 minutes or until glaze is set.
Nutritional information per serving:
Calories: 150
Protein: 15g
Carbohydrate: 1g
Fat: 9g
Cholesterol: 50mg Sodium: 840mg
For more recipes, visit:
www.hormelfoodsrecipes.com
[14] inside Hormel Foods | www.hormelfoods.com
Visit the Hormel Foods Recipes page on Pinterest at:
http://pinterest.com/hfrecipes/
web
Sun-dried tomato, white bean and ham soup
hands-on time: 15 minutes | total time: 50 minutes | serves: 8
2 onions, diced
4 cups water
1 bulb fennel, diced
4 teaspoons Herb-Ox®
sodium-free chicken flavored
instant broth & seasoning
bouillon
6 cloves garlic, minced
2 tablespoons olive oil
1 cup dry white wine
1 cup oil-packed sun-dried
tomatoes, julienned
3 (15-ounce) cans cannellini
beans, drained and rinsed
2 tablespoons Worcestershire
sauce
1 tablespoon rice wine vinegar
½ teaspoon dried thyme leaves
1 cup diced Hormel®
Cure 81® ham
In large saucepan, sauté onions, fennel and garlic in oil over
medium heat 5 minutes or until tender. Add wine and sundried tomatoes. Increase heat to high. Cook 5 minutes or
until liquid is reduced by half. Reduce heat to medium-high.
Add beans, ham, water and bouillon to saucepan. Bring to
a boil. Reduce heat to low; simmer 25 to 30 minutes. Stir in
Worcestershire sauce, vinegar and thyme.
Nutritional information per serving:
Calories: 288 Protein: 17g Carbohydrate: 40g
Fat: 6g
Cholesterol: 11mg Sodium: 634mg
Sun-dried tomato, white bean and ham soup
Balsamic mustard dressing
Ham bird’s nests
Ham bird’s nests
hands-on time: 10 minutes | total time: 58 minutes | serves: 12
1 (20-ounce) package
refrigerated shredded hash
brown potatoes
½ cup milk
4 eggs
2 cups diced Hormel®
Cure 81® ham
1 cup shredded
Cheddar cheese
1 cup shredded
Swiss cheese
Heat oven to 425°F. Generously grease 12 regular-size
muffin cups with cooking spray. Divide potatoes evenly
among muffin cups. Bake 25 to 30 minutes or until crisp
and golden brown. Reduce oven temperature to 350°F. In
bowl, beat together milk and eggs. Stir in ham and cheeses.
Scoop mixture into each muffin cup. Bake 18 to 20 minutes
or until egg is set. Cool 5 minutes before removing from
muffin cups.
Nutritional information per serving:
Calories: 172 Protein: 13g Carbohydrate: 11g
Fat: 8g
Cholesterol: 95mg Sodium: 493mg
Asparagus ham pasta
Asparagus ham pasta
hands-on time: 10 minutes | total time: 22 minutes | serves: 4
2 cups rotini pasta
2 cups (1-inch pieces)
asparagus
2 cups cubed Hormel®
Cure 81® ham
photo credits: Studio H
¼ cup olive oil
1 tablespoon grated
lemon peel
1 clove garlic, minced
½ cup chopped fresh basil
½ cup freshly grated
Parmesan cheese
Cook pasta according to package directions, adding asparagus during last 3 to 4 minutes of cooking; drain. Return
pasta and asparagus to pot. Stir in ham, oil, lemon peel and
garlic. Cook over medium heat, stirring occasionally, 2 to
3 minutes or until heated thoroughly. Stir in basil. Sprinkle
with cheese.
Nutritional information per serving:
Calories: 478 Protein: 27g Carbohydrate: 48g
Fat: 21g
Cholesterol: 56mg Sodium: 1323mg
March 2015 [15]
retirements
‘‘
It's not the years in your life that count.
It's the life in your years.
Abraham Lincoln
Raymond Baird, 30 years
Retired Jan. 23
Knoxville (Iowa) Plant
Activities: Golfing, hunting and
spending time with grandchildren
Larry Beam, 30 years
Retired Feb. 16
Fremont (Neb.) Plant
Activities: Camping in the mountains and riding horses
Kenneth Bitner, 30 years
Retired Jan. 16
Saag’s Products (San Leandro, Calif.)
Activities: Gardening, ocean fishing, traveling, video and still photography
Lola Bristol, 14 years
Retired Jan. 30
Diamond Crystal Brands Bremen (Ga.) Plant
Marcia David, 37 years
Retired Jan. 30
Consumer products sales (Detroit, Mich.)
Dominic Emole, 25 years
Retired Feb. 11
Jennie-O Turkey Store, Barron (Wis.) Plant
Michael Francin, 36 years
Retired Feb. 19
Fresh meat sales (Charlotte, N.C.)
Activities: Fishing, golfing, reading
and traveling
Ronald Frericks, 43 years
Retired Feb. 18
Jennie-O Turkey Store Melrose
(Minn.) Plant
[16] inside Hormel Foods | www.hormelfoods.com
’’
Patrick Hause, 21 years
Retired Feb. 6
Jennie-O Turkey Store Barron (Wis.) Plant
Daniel Hoffman, 38 years
Retired Jan. 31
Fremont (Neb.) Plant
Activities: Gardening, music,
reading and traveling
Janice Johnson, 18 years
Retired Feb. 2
Osceola (Iowa) Food
Activities: Making candles and
stained glass projects and spending
time with family and grandchildren
Ruby Jolley, 15 years
Retired Jan. 30
Diamond Crystal Brands Bremen (Ga.) Plant
Gordon Keeney, 40 years
Retired Jan. 17
Consumer products sales (Portland, Ore.)
Brian Molhusen, 36 years
Retired Jan. 30
Corporate Office (Austin, Minn.)
Raughn Oakland, 30 years
Retired Jan. 16
Austin (Minn.) Plant
Deanna O’Brien, 31 years
Retired Jan. 7
Foodservice Sales Minneapolis (Minn.) sales office
Michael Olmstead, 30 years
Retired Jan. 13
Fremont (Neb.) Plant
Activities: Boating, fishing, golfing and spending time with grandchildren
Linda Overby, 31 years
Retired Jan. 16
Austin (Minn.) Plant
Don Pardini, 12 years
Retired Jan. 21
Saag’s Products (San Leandro, Calif.)
Activities: Going to San Francisco
Giants baseball games, restoring
1954 Ford pickup truck, spending
time with family and grandchildren,
traveling to Cooperstown Baseball
Hall of Fame and woodworking.
Theresa Pohl, 17 years
Retired Jan. 30
Consumer products sales
Bethlehem (Pa.) sales office
Gregory Roux, 30 years
Retired Feb. 16
Jennie-O Turkey Store Barron (Wis.) Plant
Mark Stich, 32 years
Retired Dec. 31
Progressive Processing (Dubuque, Iowa)
Activities: Fishing, hunting,
remodeling children’s houses,
spending time with grandchildren
and traveling
Robert Waldron, 36 years
Retired Jan. 30
Corporate Office (Austin, Minn.)
Calvin Whitmore, 12 years
Retired Jan. 20
Atlanta Plant (Tucker, Ga.)
Activities: Bowling and fishing
Roger Willis, 22 years
Retired Feb. 13
Diamond Crystal Brands Bremen (Ga.) Plant
gift center featured items
Under Armour
duffle bag
At our locations . .
(item #7575)
Hormel Foods logo
embroidered on end
of this Under Armour duffle bag. Under
Armour Storm Gear repels water and is
breathable. Bag includes top grab handle
and adjustable shoulder strap. Large
center compartment and two vented
end pockets, all with zippered closures.
14"x29"x12"
retail price $75 | employee &
retiree price $63.75
2014 Hormel Foods branded afghan
(item #7386)
Updated Hormel Foods branded afghan
with over 30 logos. Entire afghan woven
in full color. 72"x54"
retail price $78 | employee &
retiree price $66.30
Location:
701 18th Ave. N.W. in Austin.
Mailing address:
1 Hormel Place, Austin, MN, 55912-3680
CytoSport
C
Phone numbers:
507-437-9898 or 1-800-LUV-SPAM (1-800-588-7726)
ytoSport
(Benicia, Calif.) employs around 275 employees. The
maker of the Muscle Milk® brand and other sports nutrition
products was acquired by Hormel Foods in 2014. This acquisition aligned with the company’s core competencies in protein while
further diversifying the portfolio.
CytoSport was founded by the father and son team of Greg and
Michael Pickett in 1998. In 2004, CytoSport introduced ready-to-drink
products. Among many other awards during the company’s tenure, in
2013 CytoSport brands made Forbes’ Top 25 List of Most Innovative
Consumer and Retail brands.
Fax:
507-437-9803
Gift center business hours:
8:30 a.m. - 4:30 p.m. Monday through Friday
A variety of merchandise with the SPAM
brand and the Hormel Foods mark is
available. Shipping and handling charges
are determined by the total value of the
order. Orders up to $10 will be charged $5
for shipping; orders totaling $10.01 to $30
will be charged $7; orders totaling $30.01
to $50 will be charged $9; and orders
totaling $50.01 to $99.99 will be charged
$10. For orders over $100, please call
for pricing. American Express, Discover,
Mastercard and Visa are accepted. Shop
online at store.spam.com.
®
March 2015 [17]
CytoSport (Benicia, Calif.) employs
around 275 employees. The maker
of the Muscle Milk® brand and other
sports nutrition products was acquired
by Hormel Foods in 2014.
™
Trademark of American Soybean Association
This magazine is printed by Smyth Companies Inc.,
a LIFE environmental standard certified printer.