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FOODPROCESSlNGNOVEMPER FOODPROCESSlNGCOM
85 percent. Other hydrocolloids used for
thickening dairy-based drinks and yogurts
include guar gum, carboxymethylcellulose
(CMC), carrageenan, xanthan gum and
pectin.
Pectin is appealing as an all-natural
gelling agent for fruit-based preparations
used in yogurt and is also ideal to help sta-
bilize the casein micelles from separating
in acidied dairy-based beverages. For a
yogurt-based drink, a high-ester pectin is
generally the best option says Drew Wun-
derly, senior applications technologist-
dairy for DuPont Nutrition and Health
(www.danisco.com), New Century, Kan.
Other gums, such as xanthan and
CMC, mask casein separation by build-
ing viscosity, he continues. Above a pH
of 4.6, the protein is negatively charged.
However, below a pH of 4.6, the protein is
positively charged and the pectin is nega-
tively charged. Tis creates bonds between
the protein and pectin and enhances the
shelife stability of the beverage. For more
neutral pH beverages, Wunderly suggests
a combination of carrageenan, locust bean
gum, guar and starch.
To prevent syneresis in yogurts, gelatin,
starch, pectin and/or agar can be added.
For fruit-on-the-bottom yogurts, a blend of
starch/pectin or gelatin/pectin also works
well, adds Wunderly. In the push for kosher
status or a more natural label, manufactur-
ers are starting to use pectin, native starches
and carrageenans.
For hard-pack ice cream, emulsiers
such as mono- and diglycerides are key to
achieving a high overrun. To prevent fast
melting or dripping, mono- and diglycerides
help destabilize fat particles, causing them to
agglomerate, continues Wunderly. Carra-
geenan and locust bean gum are important
hydrocolloids for good melting/dripping
characteristics. To limit ice crystal forma-
tion, locust bean gum, guar and CMC work
very well through water-migration control.
Botanical bounty
Zero-cal botanical sweeteners and nutraceu-
ticals are making solid headway into dairy
products. Stevia, the zero-calorie, high-
intensity sweetener from a South American
shrub, which saw rapid growth in use in
clear beverages, is now nding its way into
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dairy products. Originally plagued with a
slight licorice-like aftertaste, improved pu-
rication techniques and precise combining
with other sweeteners substantially mitigat-
ed that drawback.
In addition to being an early U.S. suppli-
er of stevia (under the Good&Sweet brand)
Blue California (www.bluecal-ingredients.
com), Rancho Santa Margarita, Calif., more
recently introduced Blue Sweet, a sweetener
made from luo han guo, also known as monk
fruit. Luo han guo extract is an all-natural,
GRAS, white powder 300 times sweeter
than sugar, explains Cecilia McCollum,
executive vice president of Blue California.
Tate & Lyle (www.tateandlyle.com),
Decatur, Ill., has similar high hopes for its
monk fruit sweetener, Purefruit. At around
200 times the sweetness of sugar and with
exceptional stability, Purefruit is suitable for
a wide range of food and beverage applica-
tions. Knowing that sweetness comes from
fruit instantly conveys great taste, natural
and wholesomeness, all very appealing prod-
uct qualities, says a spokesperson.
Other ingredients that can be easily
incorporated into dairy-based beverages be-
cause of their high water solubility are an-
tioxidants, says Rodger Jonas, director of
national sales for P.L. Tomas & Co. Inc.
(www.plthomas.com), Morristown, N.J.
Te company has a considerable portfolio of
natural fruit, vegetable and other functional
botanical nutraceuticals.
For example, its P40p contains high levels
of antioxidants and natural compounds that
reduce the cell damage typically created by free
radicals during the natural biological process of
oxidation. Its FruitOx antioxidant is composed
of a clinically supported blend of fruit extracts
and concentrates with high oxygen radical-
absorbance capacity. Tese extracts contain a
spectrum of natural avonoids and polyphe-
nols that provide a diverse antioxidant prole
and biological activity, according to Jonas.
In savory dairy products, meeting de-
mands of sophisticated palates is the watch-
word. Dairy avors will play a vital role in
the creation of products that meet consumer
expectations for health and wellness by add-
ing avor in the absence of added salt or fat,
says Karen Grenus, senior food scientist for
Edlong Dairy Flavors Inc. (www.edlong.
com), Elk Grove Village, Ill.
Te company, about to enter its century year
of creating dairy ingredients, currently is devel-
oping more subtle avors derived from trends
such as sheepsmilk and artisanal stylings.
[Tese] dairy avors allow manufactur-
ers to keep pace with an increasingly diverse
ethnic consumer base, providing avor pro-
les unique to specic regions, she says.
Grenus also notes how the use of dairy a-
vors to deliver a signature prole will pro-
vide stable prots against a uctuating dairy
commodity market.
Anne Druschitz, corporate research
chef for Edlong, agrees. Specialty cheese
avors, like gouda, asiago and parmesan,
provide an opportunity to oer customers
premium avor proles while keeping the
bottom line in check. Plus, dairy avors
can help foods taste indulgent without the
negative health impacts of added fats and
excessive calories. Tis lets the consumer
have a positive eating experience without
compromising wellness goals.
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FOODPROCESSlNGCOM NOVEMPERFOODPROCESSlNG
A Return to
Simpler Times and
Beverage
Flavors
Innovations in beverage avors
give consumers the chance to
savor updated fruit- and
cocktail-based drinks.
By Deborah Cassell, Contributing Editor
F
orget everything weve written lately about superfruits and
exotic ethnic avors. With leaves and temperatures dropping,
consumer tastes in beverages are turning to familiar domestic
fruits with or without alcohol. Maybe politics or the economy are
factors, too.
Consumers are seeking safety and comfort in response to the
volatility of the economy and current political landscape of an elec-
tion year, says Jim Shephard, director of R&D and innovation at
Indianapolis-based Sensient Flavors LLC (www.sensientavors.com).
Tere is a rising [interest] in local varietals of American produce,
fruits coming from local producers and traditional or heirloom variet-
ies, Shephard continues. Sensient has responded by launching a range of
natural from-the-named-source apple varietal avors. Tey are Braeburn
(crisp, sweet and aromatic, with juicy notes), Crispin/Mutsu (a sweet
honey prole), Fuji (super sweet with crisp notes), Gala (a mildly sweet,
vanilla-like avor prole), Golden Delicious (mellow with subtle sweet
notes), Granny Smith (extremely tart, with juicy notes), Honeycrisp (a
complex apple avor prole, with balanced sweet and tart notes), Jona-
than (a classic apple avor prole with balanced sweet and sharp notes),
McIntosh (sweet and refreshing, with an acidity and vinous prole) and
Red Delicious (a characteristically sweet apple with mild aromatics).
Domestic fruit avors are nding their way back into beverages
as consumers look toward local and sustainable ingredients, agrees
Stephanie Weil, product manager for Wild Flavors (www.wildavors.
com), Erlanger, Ky. Consumers are also looking for simplicity, so
using varietal or regional names, rather than a blend of fruits, creates
a simpler yet interesting prole.
While consumers love the familiar, adding a varietal orange or a touch
of mint to grapefruit intrigues those eager to try new things, Weil notes.
Wilds Farmstand Favorites library contains such avors as heirloom to-
mato, wild strawberry and peppery peach. And its new Ethnic Fusion line
combines familiar favorites with global inspirations, yielding Strawberry
African Ginger, Moroccan Melon and Shanghai Lime oerings.
Shephard also notes all this interest in fruit avors plays to con-
sumers concerns about their health and well-being.
Virginia Dare (www.virginiadare.com), too, is touting new fruit
avors based on the knowledge that consumers are gravitating toward
products that are familiar, local and labeled natural, says Anton
Angelich, group vice president of marketing for the Brooklyn, N.Y.,
company. Hes also seeing a shift toward the use of fewer and simpler-
sounding ingredients.
In this age of global food security concerns and locavore and
sustainability interest, many consumers are turning away from exotic
superfruits from distant lands and seeking more familiar domestic-
sourced healthy fruits, such as blueberry, raspberry, blackberry, elder-
berry, cranberry, etc., he explains.
An apple is not an apple is not an apple, he says, citing the new,
improved and better-tasting apple varieties now in stores. Virginia
Dare has created true-to-fruit avors based on this produce trend.
FLAVOR OF THE MONTH
FOODPROCESSlNGNOVEMPER FOODPROCESSlNGCOM
FL/VOR OF THE MONTH
While noteworthy beverage applications
include avored vodkas, malt beverages, a-
vored waters, functional teas and ready-to-
drink coees, Virginia Dare also has seen
rapid growth in ready-to-drink teas and cof-
fees. So the company has created a propri-
etary brewed tea concentrate incorporating
tea avor and top notes. Fruit avors add
pleasant fusion tastes, and sweeteners such
as stevia lend calorie control.
Sensient also is seeing a resurgence of
classic cocktails with a twist, Shephard says.
Te companys contemporary takes include
Shikuwasu Gimlet, a citrus fruit native to Ja-
pan that boasts a bright and sour taste. Red
Delicious Apple Manhattan couples the sweet
and aromatic red delicious apple with the
traditional cocktail. Grapefruit Basil Mojito
lends bright citrus and sweet basil notes to the
Puerto Rican import. Peach Jalapeo Mar-
garita brings those earthy and hot avors to
the citrus cocktail. Ginger Shrub, originally
used to preserve fruit by combining fruit, vin-
egar, sugar and other ingredients, that can be
used in various cocktail creations.
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TIS THE SEASON
FOODPROCESSlNGNOVEMPER FOODPROCESSlNGCOM
l NGREDl ENTS
Natural red that rockets
Exberry shade Rocket Red powder is a bright
and rich red powder ideal for savory applica-
tions, such as seasoning mixes. As every food
and beverage ingredient becomes increas-
ingly scrutinized, nding versatile, clean
label colors you can feel good about can be
dicult. All Exberry natural colors are made
exclusively from fruits and vegetables, pro-
cessed physically with water and are GMO-
free and kosher
GNTUS/lncTarrytownNY
wwwgntusacom
L-carnitine burns fat
Carnipure is the vendors branded L-carni-
tine, a nutrient produced in the body and
found in some dietary sources and which
plays a critical role in fat and energy metabo-
lism. It shuttles long-chain fatty acids into
the cells mitochondria where they are bro-
ken down for energy generation. Extensive
research shows that supplementary Carni-
pure can play a supportive role in many areas
of health, including recovery from exercise,
weight management and healthy aging.
Lonzalnc/llnoalNJ
wwwlonzacom
Sparkling sweet treat
TreattSweet Extra 9856 and TreattSweet
Sparkling 9857 are new avors that enable
manufacturers to improve the sweet taste
prole in a number of avor compositions
and applications. Tey were specically de-
veloped to work in combination with high-
intensity sweeteners such as stevia. Te
non-caloric blends of all-natural essences
smoothe out the sweetness prole and un-
desirable lingering characteristics associated
with some high-intensity sweeteners. Tre-
attSweet Extra 9856 has been formulated to
provide avorists with a low-odor alterna-
tive, providing less aroma intensity at levels
of 100 ppm upwards. TreattSweet Sparkling
9857 tackles issues associated with carbon-
ation, acidulants and sugar in low-calorie
beverages, especially at low pH and at re-
duced sugar levels (7 Brix or lower).
TrattUS/lncLaklanoFla
wwwtrattusacom
Safron extract
Satiereal is a proprietary extract of saron
stigmas (Crocus sativus L.) that enhances the
activity of the neurotransmitter serotonin,
inuencing satiety, appetite, mood and be-
haviors relating to snacking. A GRAS food
ingredient with a long history of safe con-
sumption, it is featured in a range of prod-
ucts designed to support a healthy weight,
including supplements, gums, functional
foods, snacks, smoothies and more.
PLThomasMorristownNJ
wwwplthomascom
Clean label ingredients
PenPure is taking aim at the growing demand
for clean label ingredients with its portfolio
of clean label starches. Tese are not chemi-
cally treated and are familiar to consumers
when listed in the ingredient statement. Of-
fered in a wide variety of formulations with
potato, corn, rice and tapioca bases, the line
oers multiple functional benets in appli-
cations ranging from soups to tortillas. Tis
portfolio is composed of cook-up and instant
viscosity starches, as well as starch gels.
PnoroFooolngroints
CntnnialColo
wwwpnorooooscom
Something to cluck about
Wix-Fresh ingredient systems are designed
for use with poultry products. Te all-nat-
ural line, available in liquid and dry forms,
can improve avor, reduce sodium and ex-
tend poultry shelife. Te line includes: RSS
reduced sodium system; Wix-Fresh Mimic
to reduce o-notes associated with listeria
growth inhibitors; Wix-Fresh Max improves
poultry products natural avor and color;
MimicMax for masking o-notes plus the
benet of an antioxidant; Miner, which re-
duces the feathery dark notes often found
in fresh whole-muscle and ground poultry;
MinerMax, to promote the inherent avor
integrity of poultry plus an antioxidant;
Wix-Fresh Umami for enhancing and bal-
ancing natural food avors; OatMax, to nat-
urally enhance shelife and water binding;
and MDR, which extends shelife in fresh
and ready-to-eat further processed poultry.
VixonlncStFrancisVis
wwwwixoncom
Moving in for the krill
Te omega-3 category is saturated and ev-
eryone is competing for the same custom-
ers. However within the category, krill oil
is experiencing 40 percent growth as many
consumers are trading up for a more e-
cient form of omega-3s. Consider krill as the
source of your next omega-3 product.
PioriginalFoooScincCorp
SaskatoonSaskatchwan
wwwbioriginalcom
Combat high egg prices
Te Nutrilac range of egg replacers is manu-
factured from fractionated whey proteins.
Tey are not only less expensive than eggs,
but they are also lower in calories, saturated
fat and cholesterol. Tey have a longer shelf
life up to 18 months and they produce
great-tasting end products. Te company
calculates that a cake manufacturer using
750 tonnes of liquid egg a year could save
FOODPROCESSING.COM
around $125,000 annually by switching to
50 percent egg replacers.
Arla Foods Ingredients
Viby, Denmark; +45 89 38 10 00
www.arlafoodsingredients.com
Flavor speaks Greek
Natural Yogurt-Type Flavor #1412104 is a
liquid with a sweet, creamy and milky pro-
le. It can oset the bitterness and cost of
popular Greek yogurt, and performs well in
frozen desserts, salad dressings, sauces and
puddings. Tis highly concentrated, oil-
soluble liquid is non-dairy, Kosher Pareve
certied, non-GM, and whole foods- and
organic-compliant.
Edlong Dairy Flavors; Elk Grove Village, Ill.
888-698-2783; www.edlong.com
Catechins and theaavins for men
AssuriTEA Mens Health is a proprietary
formula of catechins and theaavins that sup-
ports urological health a top health concern
for older men. With age, men are more at risk
of an enlarged prostate; in some cases this
results in unpleasant or bothersome symp-
toms commonly known as lower urinary tract
symptoms (LUTS). Tis ingredient can be
taken to improve general urinary health, so
men can enjoy an active lifestyle and main-
tain their quality of life. Its 100 percent wa-
ter extracted and therefore does not contain
harsh solvents and chemical residues and is
backed by clinical trial results.
Kemin; Des Moines, Iowa
515-559-5121; www.kemin.com
We add new ingredients and equip-
ment to our web site on a nearly daily
basis. Find them two ways at www.
FoodProcessing.com. Either type what-
ever term youre looking for (extruders,
starches, etc.) into our search bar or go
to the gray tabs at the top of our home
page; the fth one over is Products,
and within that Search products.
MORE ON THE WEB
INGREDIENT SUPPLIER GUIDE
COMPANY PHONE WEB
Sugars
Advanced Ingredients Inc. 888-238-4647 www.advancedingredients.com
Beta Pure Foods 831-685-6565 www.betapure.com
Cargill Food Ingredients-Sweeteners 800-227-4455 wwww.cargill.com/food/sweeteners
CenterChem Inc. 203-822-9800 www.centerchem.com
Crosby Molasses Co. Ltd. 506-634-1724 www.crosbys.com
Dawn Food Products Inc. 800-248-1144 www.dawnfoods.com
Domino Specialty Ingredients 800-446-9763 www.dominospecialtyingredients.com
Gold Medal Products Co. 800-543-0862 www.gmpopcorn.com
Golden Barrel 800-327-4406 www.goldenbarrel.com
Imperial Sugar Co. 800-727-8427 www.imperialsugarcompany.com
Indiana Sugars 630-986-9150 www.sugars.com
Malt Products Corp. 800-526-0180 www.maltproducts.com
Mid-Eastern Molasses Co. 404-378-2056 www.mideastern-molasses.com
National Honey Board 303-776-2337 www.honey.com
Prinova 630-868-0300 www.prinovagroup.com
Tate & Lyle 800-526-5728 www.tateandlyle.com
United Sugars Corp. 952-896-0131 www.unitedsugars.com
Sweeteners
ADM 800-637-5843 www.adm.com
AHD International 404-233-4022 http://ahdintl.com
Alfa Chem 800-375-6869 www.alfachem1.com
Ajinomoto Co. 201-292-3200 www.ajinomoto-usa.com
Arnhem Group 908-709-4045 www.arnhemgroup.com
Baldwin Richardson Foods Co. 866-644-2732 www.brfoods.com
Blue California 949-635-1991 www.bluecal-ingredients.com
Briess Malt & Ingredients Co. 902-849-7711 www.briess.com
Bunge North America 314.292.2000 www.bunge.com
California Raisin Marketing Board 559-248-0287 www.calraisins.org
Cargill Food Ingredients-Sweeteners 800-227-4455 www.cargill.com/food/sweeteners
Corn Products U.S. 800-443-2746 www.cornproductsus.com
Danisco USA Inc. 800-255-6837 www.danisco.com
Domino Specialty Ingredients 800-446-9763 www.dominospecialtyingredients.com
GLG Life Tech Corp. 604-641-1368 www.glglifetech.com
Ingredion 708-551-2600 www.ingredion.com/us
NutraCea 602-522-3000 www.nutracea.com
Nutrinova, Celanese Corp. 972-443-8532 www.nutrinova.com
Organic Nectars 845-246-0506 www.organicnectars.com
Organic Planet 415-765-5925 www.organic-planet.com
Prinova 630-868-0300 www.prinovagroup.com
PureCircle USA 630-361-0374 www.purecircle.com
Sensus America LLC 646-452-6144 www.sensus.us
Stevia Brands Inc. 310-455-9876 www.steviva.com
Sweet Green Fields 360-483-4555 www.sweetgreenelds.com
Tate & Lyle 800-526-5728 www.tateandlyle.com
United Sugars Corp. 952-896-0131 www.unitedsugars.com
Univar USA 425-889-3400 www.univarusa.com
U.S. Niutang Chemical Inc. 714.993.6885 www.niutang.com
Wild Flavors Inc. 859-283-4052 www.wildavors.com
Wisdom Natural Brands 800-899-9908 www.sweetleaf.com
Wixon Inc. 800-841-5304 www.wixon.com
Syrups
Assured Organics Inc. 914-428-6800 www.assuredorganics.com
Baldwin Richardson Foods Co. 866-644-2732 www.brfoods.com
Briess Malt & Ingredients Co. 902-849-7711 www.briess.com
California Custom Fruits & Flavors Inc. 877-588-0056 www.ccf.com
Cargill Food Ingredients-Sweeteners 800-227-4455 www.cargill.com/food/sweeteners
Ciranda Organic Ingredients 715-386-1737 www.ciranda.com
Citadelle Maple Syrup
Producers Cooperative 819-362-3241 www.citadelle-camp.coop
Domino Specialty Ingredients 800-446-9763 www.dominospecialtyingredients.com
Golden Barrel 800-327-4406 www.goldenbarrel.com
International Molasses Corp Ltd. 800-526-0180 www.maltproducts.com
Malt Products Corp. 800-526-0180 www.maltproducts.com
Mid-Eastern Molasses Co. 404-378-2056 www.mideastern-molasses.com
National Fruit Flavor Co. 800-966-1123 www.nationalfruitavor.com
Organic Nectars 845-246-0506 www.organicnectars.com
Organic Planet 415-765-5925 www.organic-planet.com
Prinova 630-868-0300 www.prinovagroup.com
Sweet Ovations LLC 800-280-9387 www.sweetovations.com
Tova Industries LLC 502-267-7333 www.tovaindustries.com
Key Technology 2011
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FOODPROCESSlNGCOM NOVEMPERFOODPROCESSlNG
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efrigerated and frozen foods have always oered con-
venience, but in recent years the freezer and cooler
aisles also have come to mean variety, gourmet, or-
ganic or natural. While creating entrees co-branded with
restaurant chains, simple to complicated breakfast items or
easy-to-prepare hors doeuvres, processors must maintain
tight control over a broad array of ingredients and processes.
In the frozen food arena in particular, the bar has been
raised on quality and avor, while operations personnel are
continually pressured toward higher levels of hygiene and
productivity. To some extent, refrigerated and frozen food
manufacturers are nding new solutions to challenges both
old and new.
From fryer to freezer
From a technical standpoint, the most profound change in the
last decade has been the move toward more inline freezing, and
away from a dependence on slower cold room freezing. Te most
crucial change from a processing strategy standpoint has been the
focus on hygiene and ensuring that freezing equipment meets ev-
er-stringent food safety requirements, says Paul Osterstrom, vice
president of sales support for GEA Refrigeration Canada (www.
gea-refrigeration.com), Richmond, British Columbia (formerly
Aerofreeze). Sometimes the two go hand- in-hand.
Osterstroms business unit supplies processors of meat,
poultry, seafood, fruit, vegetables, French fries, bakery goods
and other food products with in-line freezing equipment for
products that eventually will be sold in the freezer cases of
grocery stores, or to restaurants and institutions.
For example, a manufacturer of meatballs will have mix-
ing equipment, a former, an oven or fryer, an in-line freezer
and packaging equipment, Osterstrom says. Te in-line
freezer has now been requested to become a piece of equip-
ment or machinery that can be easily cleaned instead of just a
freezer building.
Higher-quality ingredients and the emergence of a more
culinary approach to food science and product development
As frozen foods get more
sophisticated, so do their
manufacturing processes.
By David Phillips, Plant Operations Editor
PLANT OPERATI ONS
Manufacturing the
BIG CHILL
ABOVE: Strawberries roll of the conveyor of the Freshline DM tunnel
freezer from Air Products. Designed with exibility in mind, the freezer
can switch from processing individually quick frozen (IQF) products to
non-IQF products using the same equipment.
FOODPROCESSlNGNOVEMPER FOODPROCESSlNGCOM
have helped add excitement to frozen foods in the past 10-15 years.
But the use of better processes and more sophisticated equipment
also has played a major role in elevating quality.
If you go back a couple of decades, frozen food was a not so ap-
pealing, especially compared to the fresh alternatives. But consumers
are now more familiar with the idea that if you freeze immediately,
you preserve the freshness, Osterstrom says. Salmon is a good ex-
ample. Te perception of freezing is better these days.
Te two phases in heat removal with cold air are convection and
conductive heat transfer.
In the beginning, we use a very powerful air stream to remove
the surface heat, Osterstrom says. Once the surface is cold, then it
is important to have the coldest temperature outside of the product
to the drive the heat to the surface.
Achieving ecient freezing requires appropriate sizing of the
freezer. GEA Refrigeration Canada is using advanced engineering
tools like computational uid dynamics in the design of in-line freez-
ers. Tis helps GEA consistently to design freezers more eciently
and cost eectively.
For years, knowing how to design a freezer has been an art in this
business, says Osterstrom. Today, food processors are requesting
consistent and ecient freezing solutions with documented proof of
performance. We have invested in technology to conrm the design
of our freezer and test frozen food products in our Food Tech Center.
Tis has proven to be very important when developing speedy and
innovative freezing solutions for food processors.
Freezing costs
Like any other kind of manufacturing, refrigerated and frozen food
producers look to control costs through automation. Making more
PL/NT OPER/Tl ONS
Allpax delivers a wide range of retorting solutions. Whether
you are just starting out and need a multi-mode R&D retort
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retorts, Allpax will walk you through the process of
choosing the right retort for your container and product.
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The right retort solution
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KyTchnologysOptyxsortrinspctsFrnchrisotcting
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Food Processing
Suppliers Association
Food &
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Full-Strength.
When you make the effort to trave| to a show, you`re |ook|ng for
concentrated |nformat|on from supp||ers to your |ndustry.
At PROOESS EPO, you`|| f|nd.
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NOV. 3-6, 2013
CHICAGO
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FOODPROCESSING.COM
eggrolls with fewer line workers is one way to help the bottom line,
says John Kadinger, market manager at Key Technology (www.key.
net) Walla Walla, Wash.
It is an issue that will be with them into the foreseeable future
doing more with less, he says.
Key oers sorting, conveying and optical inspection solutions to
a variety of food manufacturers, including those in refrigerated and
frozen foods. Along with automation, these companies are looking
for better control and use of information.
Kadinger uses the example of a French fry manufacturer moving raw
potatoes from the cutter to the fryer. Using high-tech optical sorters, those
raw French fries can be sorted into multiple streams including rejects that
will go to animal feed and irregulars that could be used as rework to make
ground potato products. Modern sorters can feed data to a SCADA sys-
tem or some other control system that will allow for on-the-y upstream
adjustments, based on the qualities of those fries going into the fryer, or,
if they are placed downstream, they can provide information on the n-
ished product. Either way, adjustments can be made more quickly.
Its important for the operators, or the equipment itself, to get as
much information as possible in a way that it can be used, he says.
Te sorter can tell the cutter to peel more or peel less or tell the fryer
to fry more or to fry less.
Key recently introduced a new line of optical sorters that uses
four cameras to provide even more data than current equipment. A
trend that Kadinger has seen is the positioning of scanner and sorting
equipment in multiple locations. While it is crucial to catch defects
just prior to packaging, earlier detection helps minimize waste of ma-
terials and energy, he says.
Tere is no point to using all that energy to process something
that you are just going to throw away, Kadinger adds.
PLANT OPERATI ONS
Air Products LIN-IS Solution is a specially designed liquid nitrogen
injection solution that can be retrotted to new or existing mixers,
grinders and blenders for fast, consistent and repeatable cooling.
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CLA Pelrigeralion Technologies
Togelher, Lngineering lhe lulure
CLA Re!rigeraIioh NorIh America (!ormerly CLA Aero!reeze SysIems Ihc.)
lind more inlormalion on our lreezers al www.gea.com under CLA Pelrigeralion Technologies
A CLA lreezing solulion is your processing line's answer lor oplimal lreezing
and chilling. Ollering slale-ol-lhe-arl, highly hygienic spiral, lQl lunnel, carlon
and impingemenl syslems, our global nelwork works closely wilh you lo
engineer your equipmenl based on your lacilily and needs. Our lull line ol lreezers,
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engineering lor a beller world
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With the use of higher-quality ingredients and the ongoing ef-
forts to reduce carbon footprints, plant operators are willing to do
more to catch and segregate waste as early as possible in the manu-
facturing process.
In the past, the most important sorting was done just after the
freezer, which indicates that you also freeze your defect, adds Frank
De Brauwer, market manager at Tomra Sorting Solutions (www.
tomrasorting.com), West Sacramento, Calif. Removing these de-
fects earlier and before freezing gives energy savings, more storage
capacity for good product.
Cold and clean
Te emphasis on hygiene has led to changes in equipment, processes
and construction.
Food safety has become a big concern all over the world, says
GEAs Osterstrom. Freezing equipment has to be easy to clean and
must include CIP capabilities. We have emphasized this over the last
15-20 years, and that has helped us become one of the leaders in in-
novative hygienic freezing equipment.
An easy-to-clean in-line freezer must be built based on stainless
steel welded construction rather than bolted, Osterstrom adds. Te
construction needs to be open to ensure accessibility for easy cleaning
and inspection, and there should be no hidden areas, no horizontal
surfaces, etc., that will make the freezer dicult to clean.
Much of the attention now is paid to the design of oors and en-
closures. Previously, in-line freezers were built with enclosure panels
that had caulked joints. Tese joints were found to harbor bacteria
and were very dicult to clean. In-line freezers available from GEA
Refrigeration Canada have stainless steel enclosures with welded
seams, which is the most hygienic approach.
Bacteria can more easily grow in the caulked joints of the en-
closures of oors and in crevices created in a bolted design, since
it is dicult to clean, Osterstrom points out. Previously, welded
designs were often an expense that was dicult for the food proces-
sor to justify. Now, they cannot aord not to have food-safe freezing
equipment.
Observations on the trends toward hygienic equipment and envi-
ronments are echoed by Kurt Warzynski, process engineering man-
ager at Stellar (www.stellar.net), Jacksonville, Fla. Stellar is a design-
build rm that works extensively with food manufacturers, and its
capabilities include freezing rooms and equipment integration.
One technology adaptation Warzynski sees more of lately from
food manufacturers is clean-in-place. Entire spiral freezer enclosures
are now tted with CIP, he says.
PL/NT OPER/Tl ONS
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Without CIP you would have to shut down the spiral freezer and
maintenance crews would have to walk into the freezer with hoses
and scrub brushes and foaming units and spray everything down,
Warzynski says. And when they are done, they get out and let it dry
before you could start it back up.
Automated CIP systems on the other hand are faster and leave less
room for human error. A maintenance team can work on other tasks
while the equipment runs and then do a quick inspection and touch-
up if needed once the rinse cycle completes. Te movement toward
CIP dovetails with trends toward hygienic design in equipment.
Warzynski says clients who are building new plants and expand-
ing them are more likely than ever to go with top tier freezing and
refrigeration solutions.
Frozen avors
Not so long ago, the most exotic item in the frozen food aisle at the
supermarket might have been something vaguely Chinese. Todays
consumer can choose from items that are co-branded with celebrity
chefs (Wolfgang Puck) or serious ethnic food (Saron Road Crispy
Samosas) or complete meals that cater to common dietary concerns,
or organic oerings (Amys Mushroom Risotto Bowls).
Here is how American Halal Co. (www.saronroadfood.com)
Stamford, Conn., describes those samosas on the company website:
We ll each pastry with a savory mlange of farm fresh vegetables,
lentils and mashed red potatoes. Add a touch of garlic and a dash of aro-
matic fennel and this is a vegan appetizer that will titillate every palate,
and bring joyful delight to your guests.
Tats a tall order for a plant freezer. Todays frozen foods are a
far cry from the functional TV dinner that once oered little be-
yond convenience. Te sea-change in product diversity has denite
implications on the plant oor. As noted previously, the need to
minimize waste became elevated when rare spices or organic veg-
etables are included.
GEAs Osterstrom says the complexity of frozen foods makes for
interesting challenges. I really do like working in this eld because
each product has its own attributes and characteristics, he notes.
We have the means to match the right equipment to a specic
food application, and that is key, he sums. It is easy to simplify
the characteristics of a food product. For example a blueberry is
not just a blueberry it can be a cultured blueberry or wild grown
one and can have dierences in size and sugar content. All of these
details are important when designing freezers. As a freezer manu-
facturer, we know the requirements in freezing dierent foods and
take this into consideration during the selection, design and manu-
facturing processes.
FOODPROCESSING.COM
PLANT OPERATI ONS
Whatever your area of interest, we have more on our piece of
the web. Type freezing into the search bar at www.Food-
Processing.com and youll see 516 stories; refrigeration will
net you 400 more. Or visit our Topics (second gray tab near
the top of our home page) and pull down the menu to nd
resource centers for plant maintenance or production line.
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FOODPROCESSlNGCOM NOVEMPERFOODPROCESSlNG
I
f you feel a void in your life right about now it could be
because, for the rst time in many years, there is no Pro-
cess Expo this month. We hope you already know the Food
Processing Suppliers Assn. (FPSA) and the International Dairy
Foods Assn. (IDFA) have joined forces to co-locate Process
Expo and the International Dairy Show in Chicago, beginning
in 2013. Tat means Process Expo is taking 2012 o.
Next year, the two shows will take place Nov. 3-6, bring-
ing together more than 800 exhibitors and 15,000 industry
professionals in the north and south halls of McCormick
Place. Attendees will have unlimited access to both show
oors and educational programs.
We are very excited to co-locate Process Expo with
IDFAs International Dairy Show, as it truly is the nations
premier trade event for the dairy industry, says David Seck-
man, president & CEO of FPSA. Considering the explosive
growth we experienced at our last show, we are condent that
this co-location will help us to continue building Process
Expo into an event that simply cant be missed.
IDFA concurs. Neil Moran, IDFA senior vice president,
said: Process Expo is a great way to enhance and expand our
show without sacricing the dairy focus that is so important
to all of our stakeholders. It will allow us to bring to exhibi-
tors even higher numbers of qualied buyers while helping
exhibitors make the most of their marketing expenditures. By
returning to Chicago, selecting a later fall date and teaming
with FPSA, we have achieved the best blend for 2013.
In fact, the International Assn. of Exhibitions and Events
in September named Process Expo 2011 a winner of an Out-
standing Achievement in Sales and Marketing award. Te
award recognizes show managements eorts in marketing
and sales activities, such as total event revenue and prot,
attendance, exhibit space sales, advertising revenue and spon-
sorship revenue. Merit is based on achievement of dened
objectives, including measurable comparable metrics.
Being recognized by the trade show industrys premiere
association is such an honor, adds Seckman. We believed
our numbers were good, so its attering when seasoned trade
show specialists think so, too.
Attendance for the 2011 event nearly doubled to 12,732
and the growth rate for sponsor revenue was 576 percent. Ad-
ditionally, exhibitor revenue growth rate surged 153 percent.
Process Expo earlier was named the nations fastest growing
trade show in 2011 by Expo Magazine.
And just as we went to press, the North American Meat
Assn. (NAMA) and the Meat Import Council of America
(MICA) said they will co-locate their fall 2013 conferences dur-
ing Process Expo 2013. NAMA and FPSA signed an agreement
to support each others events, and FPSA will have a presence at
the NAMA MeatXpo13 in Las Vegas, Feb. 10-13, 2013.
NAMA will assist in developing the meat education pro-
gramming at Process Expo in a dedicated theater on the show
oor at McCormick Place. NAMAs Outlook Conference
general sessions and forums will take place in the theater.
Other NAMA events will take place at the Drake Hotel,
which FPSA has designated the meat industry headquarters
hotel. MICA will hold its annual conference concurrently at
the hotel.
NAMA is one of the larger associations in the global meat
trade, with about 700 member companies in the U.S., Canada,
Mexico and other countries. NAMA provides its members regu-
latory guidance, workplace issues support, legislative analysis,
media assistance, and great educational opportunities. MICA is
a trade association representing the U.S. industry that imports
fresh, chilled and frozen beef and sheep meat into the U.S.
We are extremely excited about working with NAMA
and bringing the Outlook Conference to Process Expo, said
Seckman. Te hundreds of equipment manufacturers and
service providers for the meat industry on our show oor
are an excellent complement to the world class educational
program of NAMAs Outlook Conference. By bringing these
two important events together, we are condent that attend-
ees to both will benet greatly.
While Process Expo 2013 is still a year o, processing
technology continues to advance. On the following pages,
a few equipment vendors have provided midpoint updates of
their technology. Check them out and mark your calendars
now to see even more advances when Process Expo 2013 re-
turns to Chicago Nov. 3-6, 2013.
Midway to the New Process Expo
Now a biennial event co-located with the International Dairy Show,
the FPSA event will be Nov. 3-6 of next year.
SHOW PREVI EW
FOODPROCESSlNGNOVEMPER FOODPROCESSlNGCOM
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machin incluo saving tim rouco labor costs in
craso yilo ano ull lxibility to instantly mt cus
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TOMRA Sorting Solutions
West Sacramento, Calif.
wwwtomrasortingcom
Emailkchanctomracom
ProcssExpoPooth
ALLIANCE PROVIDES SENSOR-BASED SORTING
AND PEELING SOLUTIONS
SHOV PREVl EV
FOODPROCESSlNGCOM NOVEMPERFOODPROCESSlNG
URSCHEL INTRODUCES
USDA-ACCEPTED LARGE
CHEESE DICER
C
heese processors
requested Urschel
engineers design a
heavy-duty, sanitary large
cheese dicer. They needed
a durable dicer possessing
a number of key elements:
a clean, sanitary design
combined with rugged
construction, but they also
demanded a machine that
would deliver precision
cuts. Along with these characteristics, the dicer needed to
be simple to operate and maintain, so Urschel answered
this request, through research and development, with this
new large cheese dicer: the Afnity Dicer.
Sanitation is a major concern among cheese proces-
sors. With this in mind, Urschel designed the Afnity
with the following:
USD/ Dairy Divisionaccpto sanitary osign with
stainless steel construction including Ra 32 stainless
surface nish on all components within the product
contact/cutting zone.
Proouct contactcutting zon is compltly sparat
from the mechanical zone eliminating cross-contam-
ination concerns.
Rounoo tub ram otrs bactrial growth
Suracs ar slanto or curvo to simpliy wash
down procedures.
Grat otail givn to vry componnt on th ma-
chine from the sanitary large impeller down to the
types of fasteners, threads, washers and nuts used
throughout the product contact/cutting zone to
discourage bacterial growth and assist in cleaning
practices.
Urschel Laboratories Inc.
Valparaiso, Ind.
www.urschel.com; Email: info@urschel.com
ProcssExpoPooth
SPECIALISTSIN VACUUM
PROCESSORS, MILLSAND
HOMOGENIZERS
R
omaco FrymaKoruma, based in Neuenburg
(Germany) and Rheinfelden (Switzerland),
has handled the processing business area of
the Romaco Group since 2000. With 181 employees
ano an annual turnovr o about million uros th
company is one of the worlds leading suppliers of
machines for process engineering and processing
plants. Over 23,000 machines are currently in use in
over 180 countries, and each year another 350 or so
plants are added to the list.
Sales, marketing and the ProTec Process Technol-
ogy and Training Centre are located at the Neuen-
burg site. Product management, production, general
administration and customer services are located in
Rheinfelden.
FrymaKoruma technology is used in the manufac-
ture of the widest range of product types. Active
pharmaceutical substances, lipstick masses, creams
and even ketchup and chocolate are produced in
these plants. Whether in wet milling, homogeniza-
tion, dispersion, mixing, de-aerating or disagglom-
eration, FrymaKoruma provides the right process to
manufacture high-quality products with short pro-
duction times.
In the ProTec Process Technology and Training
Centre in Neuenburg, customers can test machines
and carry out trials. Recipes for liquid and semi-solid
products are developed and optimized in the analyti-
cal laboratory, together with specialists from Fryma-
Koruma. In addition, ProTec is an international forum
for training and conferences.
Romaco FrymaKoruma
Lincoln Park, N.J.
wwwromacouscom
ProcssExpoPooth
SHOW PREVI EW
FOODPROCESSlNGNOVEMPER FOODPROCESSlNGCOM
EOUl PMENT
New melt system
Two advances have been added to the Liqua-
melt adhesive system: a bulk feed option that
eliminates the need for on-oor sta to rell
the adhesive reservoir and a gateway I/O op-
tion that will allow the systems operation to
be monitored by the packaging machine con-
trol system. Te bulk feed capability is done
by the delivery of adhesive in a large container
that is replaced when emptied. Typically hot
melt adhesive is dispensed from the hot tank
of a conventional system or from a reservoir
close to the hot melt system.
HPFullrStPaulMinn
wwwhbullrcomliuamlt
X-ray inspections
Te Safeline PowerChek Plus X-ray inspec-
tion system is designed for volume producers
of bulk and packaged food products to pro-
vide a defense against contaminated prod-
ucts. Using low energy X-ray technology, the
units detect many contaminants, including
metal, stone, glass and bone. A 15-in., full-
color touchscreen user interface and intuitive
software make operation simple, eliminating
manual changeover operations and requir-
ing no specialized knowledge about X-ray
inspection technology.
MttlrTolooSalinTampaFla
wwwmtcomsalinus
High speed agitation
Shaka 1600 high-speed agitation retorts
broaden shelf-stable product horizons beyond
current batch retorts. Shaka retorts shake the
product, leading to more consistent steriliza-
tion throughout the product package and to
shorter process times inside the retort (which
leads to energy savings). Te new 1600 is so-
named because of its larger, 1600mm (63-in.)
diameter. For most products, thats double
the capacity of the 1300 size Shaka retort.
Brands should expect particulate products to
mix better, dairy products to be scorch-free
and starches to have improved hydration. Te
For additional information, please contact Foster Printing Service,
the ofcial reprint provider for Food Processing.
Call 866.879.9144 or sales@fosterprinting.com
REPRINTS ARE IDEAL FOR:
Q New Product Announcements Q Sales Aid For Your Field Force
Q PR Materials & Media Kits Q Direct Mail Enclosures Q Conferences &
Speaking Engagements Q Recruitment & Training Packages Q Customer &
Prospect Communications/Presentations Q Trade Shows/Promotional Events
Use reprints to maximize your marketing
initiatives and strengthen your brands value.
CUSTOM REPRINTS
Reprints are a simple way to put
information directly into the hands of
your target audience. Having been
featured in a well-respected publication
adds the credibility of a third-party
endorsement to your message.
FOODPROCESSlNGCOM NOVEMPERFOODPROCESSlNG
EQUI PMENT
vendor also oers lab-sized Shaka retorts to
assist in the development process.
Allpax Products, Covington, La.
wwwallpaxcom
Fans for food
Powerfoil X2.0 Wash Down is a large-diam-
eter, low-speed fan designed with food man-
ufacturers in mind. Te 8- to 24-ft. diameter
fan features a stainless steel, washdown mo-
tor, food-duty epoxy and a completely sealed
gearbox with food-grade oil to withstand
frequent intense cleanings. Te overall non-
pooling design of the fan utilizes nonporous,
nonabsorbent and corrosion-resistant mate-
rials throughout. It eliminates condensation
problems in food facilities by bringing the
necessary air movement to provide uniform
temperatures from oor to ceiling.
Pig /ssFans Lxington Ky
wwwPig/ssFanscom
Mixing for smaller batches
Te multifunctional Ystral PiloTec process-
ing system brings induction, mixing and dis-
persing processes to a laboratory or smaller
scale production. It oers dust- and loss-free
powder induction, wetting under vacuum
and dispersion all in one passage. A simple
exchange of mixing tools allows innovative
Multi-Z- or Z-Inline-dispersing with multi-
stage shear ring systems. It also does emul-
sifying, homogenizing, wet grinding and
mixing, including mixing without applying
shear energy. Its modular capabilities allow
problem-free upgrades to a PiloTec plant
processing system.
Powor Tchnologis HainsportNJ
wwwpowortchusacom
Eliminate uctuating weights
Te Hopper Topper is a product transfer
system designed as a solution to the many
challenges faced by bakery and food produc-
ers, especially uctuating deposit weights.
Equipped with an optic product sensor,
the system maintains precise hopper levels.
It has a unique tilt mechanism that allows
for easy changing of mixing bowls while the
Powerlift quickly lowers or raises as needed
with the ick of a switch.
UninllrSystmslnc
DltaPritishColumbia
wwwuninllrcom
Smooth operator
Te Formax Maxum700 forming system
incorporates servo-powered mold plate and
knockout drives to ensure smooth operation
at rates of up to 120 strokes per minute or
10,000 lbs. (4,536 kg) per hour raw weight.
Te servo-drives provide complete control
FOODPROCESSlNGNOVEMPER FOODPROCESSlNGCOM
EOUl PMENT
over the motions of the mold plate to maxi-
mize quality of a wide range of products. It
yields exacting portion control, a high level of
food safety, greater productivity and reduced
maintenance costs. Among other features is a
product hopper that tilts 90 degrees without
disassembling major parts, and at the touch
of a button oers clear access to the conveyor,
feed screws and plungers. Te conveyor as-
sembly pivots with the product hopper, facili-
tating belt removal and thorough washdowns.
ProvisurTchnologisMoknalll
wwwprovisurcom
Secure connections
Secure connections are provided by the new
MegaPress and MegaPressG systems for in-
stalling schedule 5 to schedule 40 black iron
pipe in sizes in. to 2 in. Te systems make
secure water-tight and air-tight connections in
fewer than seven seconds. Tey use cold-press
connections for pipe installation. Te system
is for hydronic heat, chilled water, compressed
air, re sprinkler systems, low pressure steam
and vacuum lines. More than 200 ttings
are available for both systems and include el-
bows, couplings, reducers, tees, reducing tees,
threaded adapters and unions.
VigaVichitaKan
wwwvigacom
Upgrade to synthetic lube oil
An upgraded formulation of its Synthetic PAO
(polyalphaolen) lubricant oil means better
performance than conventional mineral-based
oils, the vendor says. Improved features include
enhanced oxidation stability (increasing the
service interval rating to 10,000 hours), im-
proved lubricity for increased component life,
extended seal life due to the elimination of seal
shrinkage and improved varnish cleanability
for optimal machine eciency. Te addition
of purple coloring will assist in leak detection
to help prevent uid loss. Although suitable
for a variety of applications, Synthetic PAO
Lubricant is most commonly suggested for
use in rotary screw compressors, heavy-duty
service reciprocating compressors, anti-friction
For Food Safety,
Equipment Reliability &
Extended Lubricant Service Life
Summit Industrial Products offers a full line of Food Grade lubricants that
conforms to the requirements of ISO 21469 and ISO 9001:2008 governing
quality and food safety. These lubricants provide superior extreme pressure,
heat transfer and anti-wear properties for equipment reliability. They are
resistant to oxidation, deterioration from steam/water and harsh chemicals to
provide extended lubricant service life. In addition, most Summit food grade
lubricants and greases are Kosher, Halal and CFIA approved.
Depend on Summit Synthec NSF H1 Food Grade Lubricants
ISO 9001:2008
Scan to see Summits
food grade products
Summit Industrial Products
P.O. Box 131359 Tyler, TX 75713
Ph. 800.749.5823 www.klsummit.com
EQUIPMENT SUPPLIER GUIDE
FOODPROCESSING.COM
COMPANY PHONE WEB
Drives
Altra Industrial Motion 815-369-6227 www.altramotion.com
Applied Industrial Technologies 216-426-4000 www.applied.com
Baldor Electric Co. 479-646-4711 www.baldor.com
Bosch Rexroth 800-739-7684 www.boschrexroth-us.com
Boston Gear 888-999-9860 www.bostongear.com
Cleveland Motion Controls Inc. 800-321-8072 www.cmccontrols.com
Danfoss Drives North America 815-639-8600 www.danfossdrives.com
Electra-Gear 800-877-4327 www.electragear.com
Emerson Industrial Automation 800-626-2120 www.emerson-ept.com
Grove Gear, Div. Regal-Beloit Corp. 262-878-1221 www.grovegear.com
IBT Inc. 888-809-3464 www.ibtinc.com
KB Electronics Inc. 954-346-4900 www.kbelectronics.com
KEB America Inc. 952-224-1400 www.kebamerica.com
Lee Industries Inc. 814-342-0470 www.leeind.com
Leeson Electric Corp. 262-377-8810 www.leeson.com
Motion Industries 800-526-9328 www.motionindustries.com
Nidec Motors/U.S. Motors 888-637-7333 www.nidec-motor.com
Omega Engineering Inc. 888-826-6342 www.omega.com
Omron Electronics LLC 847-843-7900 www.omron247.com
Rockwell Automation 800-227-6143 www.ab.com/drives
Schneider Electric North America 847-397-2600 www.us.schneider-electric.com
SEW-Eurodrive Inc. 864-439-8792 www.seweurodrive.com
Stober Drives Inc. 800-711-3588 www.stober.com
Sumitomo Machinery Corp. of America 800-762-9256 www.smcyclo.com
Toshiba International Corp. 800-231-1412 www.tic.toshiba.com
Doors
Aleco 800-633-3120 www.aleco.com
American Insulated Panel Co. 508-823-7003 www.americaninsulatedpanel.com
Berner Intl. Corp. 724-658-3551 www.berner.com
Chase Doors 800-543-4455 www.chasedoors.com
Dynaco 800-459-1930 www.dynacodoor.us
Eliason Corp. 616-327-7003 www.eliasoncorp.com
Enviro Door Systems 800-558-7068 www.envirodoors.com
Hormann Flexon LLC 800-365-3667 www.hormann-exon.com
Jamison Door Co. 800-532-3667 www.jamisondoor.com
Kingspan Insulated Products 877-638-3266 www.alumashield.com
Mars Air Systems 800-421-1266 www.marsair.com
Master-Bilt Products 800-647-1284 www.master-bilt.com
Nor-Lake Inc. 800-955-5253 www.norlake.com
Rite-Hite Corp. 414-355-2600 www.ritehite.com
Rytec Corp. 888-467-9832 www.rytecdoors.com
Simplex Isolation Systems 800-854-7951 www.simplexstripdoors.com
TMI International 800-888-9750 www.tmi-pvc.com
Trax Industrial Products Corp. 800-520-8729 www.traxindprod.com
Verilon Products 800-323-1056 www.verilonvinyl.com
Zer-o-Loc Insul Panel/Door 604-607-1101 www.zeroloc.com
Freezers
Air Products and Chemicals Inc. 610-481-4911 www.airproducts.com
American Insulated Panel Co. 508-823-7003 www.americaninsulatedpanel.com
Bassett Mechanical 800-236-2500 www.bassettmechanical.com
Cloudy & Britton, CBI Freezing Equipment 866-762-5414 www.cbife.com
Dunbar Systems Inc. 630-257-2900 www.dunbarsystems.com
Foodesign Machinery & Systems Inc. 503-685-5030 www.foodesign.com
Food Tech LLC 781-261-9701 www.foodtechstructures.com
Frick/York/Johnson Controls www.johnsoncontrols.com
GEA Aerofreeze Inc. 604-278-4118 www.aerofreeze.com
JBT Foodtech 312-861-5100 www.jbtcorporation.com
Kelly Refrigeration and Freezer 866-713 6307 www.kellyfreezer.com
Linde Group 800-262-4273 www.linde.com
Metl-Span 877-585-9969 www.meltspan.com
Mollenberg-Betz Inc. 716-614-7473 www.mollenbergbetz.com
Niagara Blower Co. 800-426-5169 www.niagarablower.com
Odenberg Engineering Inc. 916-371-0700 www.odenberg.com
RMF Freezers Inc. 816-765-4101 www.rmf.com
Spiralsystems 800-998-6111 www.spiralsystems.com
Tetra Pak Hoyer 847-955-6000 www.tetrapakhoyer.com
bearings, hydraulic systems, chain drive sys-
tems and power transmission reservoirs.
Bel-Ray Co.; Farmingdale, N.J.
732-378-4080; www.bel-ray.com
Filling bulk materials
Trough its specialty-engineered, form-ll-
seal (FFS) technology, the new FFS 2500
can ll granulated and microgranulated bulk
materials at a rate faster than any other ll-
ing system on the market. Its MEC electronic
weighing system can be programmed with up
to 99 product specications, including bag
size and weight. Te system oers precise con-
trol from feed-in to nished product. Te unit
works quickly and accurately, without sacri-
cing quality and producing a tightly sealed
package every time. Bags can withstand long
storage times and are durable during trans-
port. Te compact design makes it suitable for
tight spaces. A mobile version also is available
for transport between multiple silos.
Haver Filling Systems Inc.; Conyers, Ga.
770-760-1130; www.haverusa.com
GEA Refrigeration North America
Address: 3475 Board Road, York, PA 17406
Phone: 717-767-6411 ext. 338
URL: www.gea.com
Email: gary.schrift@gea.com
Key Executives: John Ansbro, Presi-
dent, GEA Refrigeration North America;
Gary Schrift, Vice President Food &
Beverage, North American Sales Orga-
nization
Products: GEA IQF tunnels (Aerofreeze),
GEA A-Tec spirals (Aerofreeze), GEA
Maxi-Stack (Aerofreeze), GEA I-SRT
&, I-VRT Carton Tunnels (Intec), GEA
screw and piston Compressors, Chill-
ers, Heat Pumps
GEA Refrigeration Technologies de-
signs, engineers, installs and maintains
innovative key components and techno-
logical solutions for customers for whom
refrigeration and freezing is an essential
part in their primary process. Our team
of experts provides innovative industrial
freezing and chilling solutions that sat-
isfy customer requirements
CONTACT: POLLY DI CKSON AT PDI CKSON@PUTMAN. NET TO ADVERTI SE
CLASSI FI EDS
EQUI PMENT
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Typical applications
include
)FBUJOHt$PPMJOH
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2XU)DFLOLW\2IIHUV
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Processing and packaging
Unique climate controls
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651-365-3216
info@pgpint.com
www.pgpint.com
Taking Collaboration to the Next Level
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CONTACT: POLLY DI CKSON AT PDI CKSON@PUTMAN. NET TO ADVERTI SE
careers@tsloan.com
careers@tsloan.com
NATL ACCTS SALES MGR-ENZYMES/INGREDS 130K+
TECHNICAL SALES/SERVICE-FOODS & INGREDS 100K+
PRODUCT DEVELOPMENT- ALL FOOD CATAGORIES 85K+
PLANT MGRS- DAIRY, BAKERY, FLAVOR/INGREDS 90K+
PROCUREMENT MGR/BUYER-
INGREDS & PACKAGING-MN&CA 85K+
FOOD TECHNOLOGIST/
APPL-DRY BLEND SAUCES & SEASONINGS 50-60K+
LAB DIR-SEASONING & PROTEIN APPLICATIONS 125K+
R&D SCIENTIST NATURAL & PROCESSED CHEESE TO 85K
TECHNICAL DIRECTOR-ENZYMES,CULTURES,PROTEINS 130K+
PROCESS/QUALITY/TECH SERVICES ENGR-DAIRY TO 85K
PRODUCTION SUPVs/ MGRS-SPRAYDRY PROCESS 60-100K
R&D PROJECT LEADER-CREAM CHEESE,
CULTURED DAIRY TO 90K
PLANT PROD/MGRS WHEY, MEAT, SEASONINGS TO 90K
KEY ACCOUNT SALES-FOOD PACKAGING EQUIP 100K+
MAINTENANCE SUPERVISORS & TECHNICIANS-FOOD 50-90K+
QA SUPVS & MGRS-
DAIRY, BAKERY,MEAT, SEASONINGS 80-90K
EMPLOYMENT
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Advanced Food Systems 34
Allpax Products 58
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Publisher: Larry Bagan
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