Frank Plut

Like most companies, ISC generates a sizeable amount of paper through its daily operations. It was three years ago that Frank noticed the large number of bins in the company’s mailroom filled with used paper. He knew that his church recycled paper to raise money to help support the school. Frank asked Marion Raska, who oversees ISC’s Sugar Land facility, if ISC would donate the paper to his church. According to Frank, Marion jumped at the chance to have the paper recycled and put to good use.

Franks explains that each bin holds about 27 pounds of paper. When Marion collects enough paper to fill 7 to 8 bins, Frank will load up his truck and deliver the paper to the school.

As a guy who enjoys working with numbers, it is no surprise that Frank has kept track of the amount of paper donated by ISC and Wholesome Sweeteners. This past year, Frank calculated that together, ISC and Wholesome Sweeteners donated 8,181 pounds of paper. Over the past three years, the two companies have donated 24,453 pounds, or more than 12 tons, of paper.

Calvary Episcopal School and College Preparatory relies on donations, like the paper, to supplement curriculum and special program needs which exceed the tuition income. The school firmly believes that no student, to the extent of the school’s resources, should be denied admission to the school because of verifiable financial need.

“The school is very appreciative of the donation of paper,” says Frank. “It’s something I enjoy doing and I know that the money raised from recycling the paper is put to good use.”

Frank is very involved in his church and with the school. Frank laughs as he admits that perhaps he is a little too involved with his church. In addition to supporting the recycling program, he organizes blood drives, serves as an usher, is a member of the church vestry, and, with his wife, serves on various ministries, including one that adopts families in need during the holidays.

Frank has been a member of Calvary Episcopal Church for the past 13 years. He notes that he and his wife joined because they were taken by the intense welcoming atmosphere of the church community. “It has the feeling of one large family,” says Frank. “It’s this fellowship that has motivated me to be as involved as I can.”

Jose Graziano da Silva, the new director general of the United Nations’ Food and Agriculture Organization (FAO), recently argued that the use of corn to make ethanol in the U.S. is playing a noticeable factor in raising grain prices worldwide. “We have been looking into the details of the price, and nowadays there is no doubt that the use of maize in the U.S. for biofuels affects the prices of maize all over the world,” Graziano da Silva said. Graziano da Silva argues that “food security comes first, that is the rule.” The FAO head says the organization’s current position is that cereals should not be used for biofuel production.

Ethanol production from sugar cane in Brazil accounts for only 3 % of land use, and does not currently affect the price of sugar on international markets, according to the director general of the FAO.

The Brazilian Development Bank announced earlier this month a program to finance low cost loans for farmers of sugar cane and producers of ethanol. The country is seeking to boost biofuel production in the wake of ethanol tariffs and subsidies expiring in the US.

To read more, click here.

Source. Bloomberg.com

The USDA released updated data for the US and Mexican sugar markets, showing a dramatic reduction in availability of Mexican exports to the US market and a similarly dramatic reduction in US supply and ending stocks. The bottom line of today’s report is a 5.3 % ending stocks/use ratio for 2011-12.

The crux of the report was a 548,000 short ton reduction in the estimate of Mexican exports to the US in 2011-12. Mexican production was reduced from an estimated 5.330 million tonnes tel quel to 5.0 million tonnes tel quel while the estimate of Mexican imports for 2011-12 was reduced from 449,000 tonnes estimated in December to 310,000 tonne based on the performance against the two 150,000 tonne import quotas executed during the fourth quarter of 2011. This 469,000 metric tonne tel quel reduction equate to a 548,000 short ton raw value reduction in Mexican export availability, assuming six percent weight loss from raw value to “as made”. We mentioned in last night’s report that Mexican production will likely come in near 5.0 million tonnes, but based on progress year-to-date, the risk is that the crop is smaller. As the chart to the left illustrates, through the first week in January the crop is 19 % behind last season’s crop. Both agricultural and industrial yields are well behind last season – reminiscent of the 2011-12 Brazilian performance.

Mexico’s inability to import is worrisome, and is likely to remain an issue. Based on today’s report, the US market will need a further 953,000 short tons of additional imports to achieve a 13.5 % stocks/use ratio – a stock level that would have leave the market in similar trim as in 2009-10 when raws prices averaged 34.23 and refined prices 50.28. Thus a valid question is, will producers in Central America export to Mexico to facilitate Mexican exports to the US when they will be able to export directly to the US? Based on last year’s performance, the US and Mexico will likely be competing for world market refined imports late in the third-quarter. It appears that 2011-12 will not be a year for pass-through exports to the US via Mexico. While the peso will provide some export incentive early in the year relative to last year, once Mexico need to import, any benefits related to the currency become moot.

Based on today’s report, 2011-12 will look a great deal like the past two years, with raws pricing returning to 39.00-40.00 and refined pricing to the 55.00 cent area – assuming that the USDA adds sufficient additional supply to return the market to a 12.5 % to 13.5 % stocks/use ratio in a timely fashion. As the chart at right indicates, the USDA has been consciously reducing the US ending stocks/use ratio for the life of the current farm bill, choosing to follow a very cautious approach to guard against a surge in exports from Mexico. Today’s report suggests that threat will be remote at best this summer. The 5.3 % stocks/use ratio in today’s report should give the Department confidence to act promptly and aggressively. We look for a quota increase immediately following the April WASDE release. If that report shows a similar situation to that in today’s report, an increase of 500,000 tonnes is in the realm of possibility, though that would be a bold step given the USDA’s recent approach and philosophy. That will still leave much work to be done prior to the end of the program year if conditions are to remain orderly. There is clearly a lot of anxiety being priced into the #16 market, for whatever reason. While we would let the market run its course, we view weakness in the #16 as a buying opportunity. Timing will be critical.

The Organic Blue Agave, a natural sweetener extracted from the core of the Blue Agave plant (the same plant that produces tequila), is a sweet, mild nectar. The Organic Raw Blue Agave is processed at low temperatures and lightly filtered for an even richer, fuller flavor.

According to Pauline McKee, Vice President of Marketing for Wholesome Sweeteners, the company introduced the smaller packaging to satisfy the needs of consumers who already use agave nectar but who requested a more convenient, single-serve packet. She explains that the new “on-the-go” packets can be taken to work or a restaurant and be easily added to a favorite beverage. McKee notes the new individual serving size is also ideal for those consumers seeking portion controlled sweetener options.

McKee cites a number of reasons for the agave’s popularity. It’s 25 percent sweeter than sugar so consumers can use less, thereby taking in fewer calories. It has a low glycemic load so it does not spike blood sugar, and it’s well-liked among vegans and those who seek out natural foods.

Well-known physician and television personality Dr. Oz has promoted the benefits of natural sweeteners like agave over artificial sweeteners on his program. Dr. Oz suggested that artificial sweeteners may actually sabotage a person’s weight loss program and may increase appetite as well as affect an individual’s taste buds, making them crave the artificial sweeteners even more. He recommended several all-natural sweetener alternatives like stevia and agave nectar. He went on to provide an easy-to-prepare recipe for all-natural root beer made with agave as a substitute for diet soft drinks made with artificial sweeteners.

It is no wonder that agave syrups have made a huge impact in the culinary world and have become a staple in the kitchen for many cooks and chefs. In fact, according to a Jan. 4, 2012 article in the Tulsa World, agave nectar is listed as a top food trend for 2012.

The new packets can be found at select Safeway stores and will soon be available at other major retailers.

Marjorie joined Wholesome Sweeteners approximately six year ago and, since that time, has been instrumental in the development of new products for both private label and branded, packaging, purchasing and design, as well as for organic honey sourcing.

“Marjorie has been responsible for the rapid development of our Retail, Private Label and Food Service sku’s, which have all increased, dramatically during her tenure,” said Pauline McKee, Vice President of Marketing for Wholesome Sweeteners. “I’m confident that she will continue to demonstrate the same extraordinary level of effectiveness in her new position as director.”

According to McKee, one of Marjorie’s most recent achievements was successfully coordinating with the various department teams within Wholesome Sweeteners – which included Operations, Sales, Customer Service, Finance and Marketing – to create the new 36 ounce Twin Agave for Costco and facilitate the seamless transition to this new product. She points out that Marjorie also effectively managed the strategic purchasing of $7 million of packaging per year, ensuring the company took advantage of optimum pricing by strongly negotiating with suppliers. McKee adds that while leading the packing design and concept process, Marjorie has been influential in creating impactful new packaging such as for Organic Stevia and the Organic Coconut Palm Sugar Pouch.

In her new role, Marjorie will oversee all aspects of product development for the company, including leading the company’s new product development process, which encompasses product research, feasibility studies, blue-sky ideas and, most importantly, getting new products to market quickly and accurately. She will also look to identify opportunities to expand into new product outside of the sweeteners category. Furthermore, Marjorie will continue to lead the sourcing, supply and procurement plans for branded and private label Fair Trade organic honey range, which McKee notes continues to gain market share and be of increasing importance to the company’s overall sales.

When asked what she enjoys most about working in product development, Marjorie quickly replies, “There are so many factors to take into consideration when developing a new product like sourcing, processing, distribution and marketing. This whole process starts with me and my team and I find it all to be very challenging but at the same time wonderfully exciting.”

In addition to her busy work related activities, Marjorie is in her final stage of achieving her Masters of Business Administration from Tulane University. She has been attending night and weekend classes for the past two years and is on target to receive her master’s degree this May.

Marjorie graduated from the University of Notre Dame with a degree in marketing. Before joining Wholesome Sweeteners, she worked in her family’s garment business, successfully managing product development and marketing for baby clothing.

SES Foam and Imperial Sugar Company announce the introduction of SucraSeal, an environmentally friendly, open-cell, Class 1 sucrose-based spray foam insulation. SucraSeal is one of the greenest spray foam products on the market with a finished foam green content of 25%. It is fire-resistant, passes the ACC 377 Appendix X test and does not require chemical barriers and coatings. SucraSeal offers an energy-efficient and sustainable solution for commercial contractors and residential homeowners seeking a greener alternative to petroleum-based insulation products.

SES developed SucraSeal in conjunction with Imperial Sugar Company. SES combined their urethane knowledge with Imperial Sugar Company’s natural product knowledge to develop a product expected to lead the polyurethane spray foam industry.

SES Foam uses a patent pending technology to produce a .5 PCF and 1.0 PCF formulations of SucraSeal. The .5 PCF boasts a finished foam green content of 17% and the 1.0 PCF boasts a finished foam green content of 25%. Both products meet the USDA’s BioPreferred® Program qualifications and their green content has been determined by ASTM D-6886. The SucraSeal spray foam line is formulated using water-blown technology so it contains no ozone depleting CFSs or HCFCs, giving it an added degree of green content and renewability.

“SucraSeal insulation offers high-yield and an R-value of 3.7 per inch, is VOC and formaldehyde free and virtually odorless. The SucraSeal spray foam line offers superior fire-resistance and passes the ACC 377 Appendix X test for flammability uncoated without the use of an ignition barrier. SucraSeal’s patented process makes the foam fire-resistant. The fire-resistance is built into the foam itself. SucraSeal’s natural and superior fire protection is less expensive to produce and install because it does not require the addition of a chemical fire barrier coating,” explained Charles Valentine, COO, SES Foam, LLC.

“Sucrose is a renewable resource, making it cost-competitive compared to petroleum-based spray foam. Sucrose is natural and sustainable and has numerous uses in addition to being a food source. It is used in pharmaceuticals, epoxies, bio-plastics, detergents, cosmetics and more. Sucrose-based spray foams have the potential to provide a revolutionary impact in a variety of applications by replacing widely-used petrochemical-based compounds. Our scientists are continually investigating sucrose’s functional properties in order to develop products with promising uses such as SucraSeal,” said John C. Sheptor, CEO, Imperial Sugar Company.

“Imperial Sugar Company strives to be a leader in non-food based sucrose technology applications. We are proud to help commercial builders and residential homeowners make their houses safer relative to fire resistance, more energy efficient and greener with SucraSeal spray insulation,” said Thomas Rathke, PhD, Managing Director Specialty Sweetener Division, Imperial Sugar Company.

“Even with its sucrose content, SucraSeal has zero food value for rodents or insects. It is naturally mold, mildew and water resistant, is anti-microbial and provides excellent thermal and sound control. It cures instantly, provides an air-tight seal, is dimensionally stable, stays firmly in place and will not settle,” said Valentine.

SucraSeal is offered exclusively through SES Foam licensed dealers. Limited contractor partnerships are available on a geographic basis for insulation installers with a history of safety and quality operations.

The report recommends a simple FOP nutrition rating system that shows calories in household measures and points for the healthfulness of the product based on nutrients of most concern, enabling shoppers to instantly recognize healthier products by their number of points and calorie information. The intent is to assist Congress and the Food and Drug Administration decide what to do about the proliferation of certain labeling practices that food companies and retailers use to highlight the nutritional aspects of food products.

In an earlier Phase 1 report, the IOM Committee “concluded that calories, saturated fat, trans fat, and sodium should be the focus of the new front-of-package system because they are most strongly associated with chronic disease,” according to the IOM release. The Committee’s Phase 2 report issued October 20, added sugars to the list of unhealthy nutrients. This seems to indicate a reversal of its 2010 Phase I science-based recommendation on sugars, in which the panel concluded that total or added sugars were not one of the “most pressing diet-related health concerns.

According to The Sugar Association, in this report, the IOM has disregarded the conclusion of another IOM panel and the European Food Safety Authority which found there is no scientific evidence supporting an upper intake level for total or added sugars.

To read more, click here.

Source: The Advocate

Toys collected by employees of Imperial Sugar Company and Wholesome Sweeteners for The Rainbow Room project.

ISC and Wholesome employees collected funds and goods for donation to the Rosenberg, Texas Rainbow Room, the East Fort Bend Human Needs Ministry, Houston Marine Moms, and the Snowdrop Foundation, proving that it truly is better to give than receive.

The first of these charitable organizations, the Ft. Bend Rainbow Room, was founded by former first lady Laura Bush. The project was designed to provide children and adults being served by the Texas Department of Family and Protective Services with emergency and transitional supplies. The Rainbow Room is quite literally a room, stocked with a variety of new goods—from baby items to hygiene products to school supplies—intended to promote the well-being of people of all ages.

ISC employees contributed to the well-being of children and the elderly specifically by donating unused toys and senior gifts to the Rainbow Room’s Christmas drive. Through their collective efforts, ISC employees helped guarantee that each child would receive a bag filled with three to four toys, along with books, and stuffed animals; they furthermore ensured that the elderly were remembered during the holidays as well.

Tonya Lewis, the Executive Director for the Ft. Bend Rainbow Room, comments that without the generosity of ISC employees and programs like the Rainbow Room, many children would not receive any gifts this holiday season.

Food donations for East Fort Bend Human Needs Ministry

In addition toys, ISC personnel also gathered food items and socks for donation. Employees donated food to help provide a wholesome holiday meal to neighbors in need at the local East Ft. Bend Human Needs Ministry. From gracious employee donations, those at the ministry were able to make 350 baskets for underprivileged families.

Socks on the other hand, were collected on behalf of Houston Marine Moms. Houston Marine Moms began as a grassroots organization—as an opportunity for mothers and family members of those serving in the armed forces to come together and share their experiences. Today, the organization has grown to receive support from both local and national communities. Interested individuals may show their appreciation to men and women in the military by making monetary and other donations to Houston Marine Moms directly.

ISC employees chose to send socks and Gold Bond powder to military personnel via Houston Marine Moms in an effort to bring a few of the comforts of home to those serving abroad during the holidays. In total, ISC staff collected 355 socks and 60 four-ounce jars of Gold Bond powder for delivery to US troops.

ISC’s final holiday charity benefitted the Snowdrop Foundation. The Snowdrop Foundation is a nonprofit organization dedicated to raising funds for pediatric cancer research, and to providing college scholarships to pediatric cancer patients and survivors worldwide. The foundation was established in 2006 by Kevin and Trish Kline, and its mission was inspired by a young lady by the name of Chelsey Campbell.

Kevin Kline recounts Chelsey’s story—a then fifteen-year-old cancer patient being treated at Texas Children’s Cancer Center. Beginning with a fundraising event in 2005, the Klines came to forge a close bond with Chelsey. During one of their many conversations, Chelsey remarked to Kevin that while there were many races (such as Relay for Life) committed to raising funds and awareness for cancer research in general, few were devoted exclusively to pediatric cancer care. Shortly after Chelsey received word that her treatments were no longer effective in forestalling the cancer, Kevin pledged to run a marathon in Chelsey’s honor.

Additionally, following her sixteenth birthday, the Klines presented Chelsey with a gift which promised to further honor Chelsey’s efforts and those of young cancer patients like her. On June 14, 2006 Trish and Kevin Kline presented Chelsey with a notification from the IRS stating that their application for a 501© (3) nonprofit organization had been approved, officially marking the beginning of the Snowdrop Foundation.

Like Kevin and Trish Kline, this holiday season ISC and Wholesome employees helped to continue Chelsey’s legacy by implementing Blue Jean Fridays, an event where each employee wishing to wear jeans on Friday donates $5.00 to the fund. To compliment the generosity of the employees, ISC matched dollar-for-dollar the employee contributions bringing the amount raised to $3,700. On top of this, Wholesome Sweeteners donated an additional $1,000, for a grand total of $4,700 that was donated to the Snowdrop Foundation.

To recognize the employees’ philanthropic achievements, ISC hosted a holiday luncheon where George Muller, Vice President of Sales Planning, Supply Chain and Information Technology, announced the results of the various charity drives. On December 15, employees celebrated their accomplishments over traditional holiday fare, including turkey, dressing, and desserts baked by Chef Eddy.

Marion Raska with Imperial Sugar Company delivers sugar to San Jose Clinic.

San José Clinic is one of the oldest and most premiere charity clinics in the United States. The clinic has steadfastly grown into a leading provider of quality healthcare services for individuals and families in the Greater Houston area who struggle the most with accessing affordable healthcare. San José Clinic provides healthcare to nearly 4,000 patients annually, who in many cases have no other alternative for obtaining timely, affordable care.

The clinic also sponsors several activities throughout the year to assist patients, including an annual Christmas party, which has been a holiday tradition for patients and staff for 73 years.

The Children’s Christmas party is for young San José Clinic patients, from birth to 12 years, whose parents may not have the means to provide them with gifts under the tree. Those who are invited to the party are among the neediest families of the Clinic. According to Emily Ponte, Manager of Marketing and Development, previously the clinic had a separate Christmas party for the children and also an Adopt-a-Family program but this year the clinic decided to combine the two events.

“We greatly appreciate Imperial Sugar making a donation to our Christmas party,” said Ponte. “In order to make this event possible, the clinic relies on the generosity of corporate sponsors and supporters like Imperial Sugar.”

This year, 33 families were invited to attend the festive event which featured musical entertainment, games and party treats. At the end of the event, the children lined up to receive special gifts from Santa Claus and his volunteer elves and each family received a food basket with the necessary items to prepare a holiday meal.

Quenten Wentworth

Wentworth has enjoyed a successful career in sales and marketing, and has a strong background in manufacturing. Prior to joining Natural Sweet Ventures, he held several high-level positions at well-known companies, including PepsiCo and Philip Morris, U.S.A. Most recently he served as Vice President and General Manager – North America for Norwood and BIC Graphic in Tampa, Florida.

According to John Sheptor, President and CEO of Imperial Sugar Company, “Quenten brings solid experience as a business leader and has a strong history of leading brand management and creating a collaborative, results driven environment to meet and exceed financial goals.”

Natural Sweet Ventures brings together two companies with rich heritages in developing proprietary technologies tied to natural, sweet products. ISC is one of the largest processors and marketers of refined sugar to food manufacturers, retail grocers, and food service distributors in the United States. PureCircle USA Inc. is a leading global producer and marketer of natural, high-intensity sweeteners, including stevia, for the global food and beverage industry. The venture benefits from their shared philosophy of delivering the highest quality products with a focus on customer and consumer solutions.

“I welcome the chance to work with an organization that is backed by two companies with a strong brand reputation in the industry,” Wentworth said. “I have quickly developed a strong admiration for both John Sheptor and Magomet Malsagov (CEO and Managing Director of PureCircle), as well as the members of their leadership teams.”
The introduction of Steviacane provides consumers and manufacturers with an innovative and unique sweetener option that has the same sweetness as sugar but with less calories and less added sugar. It is produced through a special, proprietary compound crystallization process developed by ISC that binds pure cane sugar and stevia together. By doing so, Steviacane achieves a more consistent, uniform dispersion of sweetness and an improved sweetness profile over a simple blend of sugar and stevia. The product provides significant benefits to manufacturers, offering a 100 percent natural, GMO-free, reduced calorie sweetener solution that makes formulation easy across a wide range of food and beverage applications.
Wentworth indicates that his initial focus will be on the ingredient side with food and beverage manufacturers. He adds that his past experience at PepsiCo provides him with a unique insight into what product manufacturers are looking for in a reduced-calorie sweetener.

“There is a great demand for a product like Steviacane in the marketplace,” said Wentworth. Because an ever increasing number of consumers are seeking healthier food options, there is currently a strong need among manufacturers for a sweetener that will reduce calories in their products without sacrificing flavor, and Steviacane will meet this need.”

He adds that the growing movement for organic and natural products will give Natural Sweet Ventures an advantage over the competition because Steviacane is all natural.

Wentworth admits there will be some challenges. For instance, he points out that from a consumer product perspective, there is a full-calorie market and a zero-calorie market for sweeteners but currently there is no real market for mid-calorie sweeteners in the U.S. Therefore his first priority will be to build this category and to educate food and beverage manufacturers, as well as consumers, about mid-calorie sweeteners and demonstrate that Steviacane is at the cutting edge of sweeteners in this category.

Wentworth graduated from the University of Pittsburgh with a Bachelor of Science degree in psychology and economics. Married with three young sons, he is active in the Cub Scouts, YMCA, Habitat for Humanity and Little League coaching.

David Duncan presents service award to Shelton Williams

A lot can happen in 35 years. Over the course of 35 years, the Imperial Sugar Company (ISC) has evolved with the times by integrating automated equipment in their packaging facilities, by capitalizing on internet-based media as a way to increase brand recognition, and by diversifying their product base. Some ISC employees have been with the company through all of these changes; Grayland Allen, Haywood Batiste, Dennis Roper, and Shelton Williams of ISC’s Gramercy, La. packaging facility are among such employees.

For these four ISC employees, this year marks a milestone few may ever expect to achieve: 35 years of service with a single company. To express their gratitude, ISC recently presented these employees with awards commemorating the anniversary.

ISC has long been committed to recognizing employee achievements and to finding ways to show their appreciation. The practice of presenting personnel with awards for years of service has been in place at ISC’s Sugarland, Texas. facility for at least 32 years now. ISC’s Gramercy, La. and Port Wentworth, Ga. locations adopted this tradition more recently in 2007. The awards are given for every five years of service, so employees celebrating their first five years with ISC, as well as those as those celebrating 35 years, are all given an opportunity to be acknowledged and thanked.

Grayland Allen with his plaque that recognizes his 35 years of service with Imperial Sugar Company

As tokens of the company’s gratitude, ISC presents each employee—from office staff to line operators—with an honorary plaque and a keychain featuring the Imperial Sugar insignia. On this occasion, employees receiving awards are also able select items from a catalogue which suit their personal interests and hobbies. The catalogue offers several fine goods including upscale ladies handbags, to portable navigational systems, to smokers for the culinary-inclined. Haywood Batiste, a shipping forklift operator at Gramercy, selected a navigational system for his truck; Grayland Allen, a Bosch line operator and mechanic, chose a digital camera.

David Duncan, Gramercy’s plant manager, personally presented each of these individuals with their awards.

One of this year’s recipients of the 35 years of service award, Dennis Roper, a bin operator at the Gramercy plant however, points out that ISC is very conscientious to “recognize their employees and the different steps people make, not only at these events but continuously and throughout their careers.”

David Duncan congratulates Dennis Roper with a plaque honoring his 35 years of service.

In addition to Grayland, Haywood, Dennis, and Shelton, several other members of the Gramercy team were also honored this year for their service; these employees included Marcia Tolito (5 years), Shannon Dumas (10 years), Lorrane Washington (10 years), David Keller (10 years), Darrell Hidalgo (15 years), Douglas Oubre (15 years), Christine Becnel (25 years), Karen Howard (30 years), and Lazin Grow (30 years).

If 35 years of service were not impressive enough, Keith Griffin, the human resources manager for Gramercy notes that when considered together, all of these employees’ years with ISC amounts to an astounding 290 years of service.

With so many other companies experiencing high employee turnover, some might wonder how ISC retains such dedicated employees. One way is as Dennis Roper previously stated: by continuously recognizing employee achievement through programs like the years of service awards.

This is the sixth year that Go Nuts has had a presence at this annual shoppers’ paradise that officially kicks-off the holiday season for many Houstonians. At this year Market, over 323 national and international merchants were present, carefully selected for their unique offerings, including home décor, gourmet food, garden, clothing, sporting gifts, novelties, accessories and more. It’s estimated that more than 70,000 people attended this year’s market. For those countless shoppers seeking gifts of food, Go Nuts offered truly delicious tasting treats.

According to Kristy, they used approximately 600 pounds of nuts, including pecans, cashews and almonds, and 200 pounds of Imperial Sugar to prepare enough of their cinnamon-glazed nuts to meet the anticipated demand of shoppers.

“We were excited to have Imperial Sugar branding in our booth at this year’s Nutcracker Market,” said Kristy. “It was important to make our customers aware that our nuts are only made with the finest quality ingredients, which includes Imperial Sugar.”

Kristy adds that many of their customers at the Nutcracker Market are repeat customers who eagerly await the annual shopping mecca for the opportunity to purchase the cinnamon-glazed nuts. She believes that branding the booth and packaging with Imperial Sugar’s logo has increased their visibility at the Market.

All proceeds from the Market benefit Houston Ballet Foundation, Houston Ballet’s Ben Stevenson Academy and its scholarship funds. This year’s Market theme was “Toy Town Texas.”

Kristy points out that they will also be at the Houston Live Stock Show and Rodeo next March, so anyone that couldn’t come out to the Market has a second chance to “Go Nuts.”