Taste still matters Culinary creativity, technical expertise and great authentic taste is still the recipe for any quality meat product – and it’s what the industry should rightfully expect from their ingredients supplier. At Chr. Hansen, we believe that a working partnership with our customers is the natural forum for creating innovative, individual solutions. Let’s meet, discuss recipes and inspire each other on how to create tasty, healthy and safe meat products for tomorrows consumer. t.FBUDVMUVSFT t/BUVSBMDPMPST
www.chr-hansen.com $IS)BOTFO*OD8.BQMF4U.JMXBVLFF 8*5PMMGSFF
WHOLE-MUSCLE PROCESSING
The trickledown effect 76 | Processors of whole-muscle products are weighing consumer requests for less sodium with processing realities.
40
COVER STORY
Consum
Pressure point GL Foods plans to ride the popularity of high-pressure pasteurization (HPP) and grow into a multi-facility co-packer and HPP services provider.
12 | Regulations & Legislation: PHIS: It’s coming 14 | Fight for Food Safety: Animal health and ... warfare
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
MARCH
er meat trends
2011 | A SUP PLEMENT TO A BNP PUBLICA TION
SPECIAL ECIAL REPORT
Formulation Strategies 25 | Value, health take the lead.
Departments Editor’s Journal ........... 10 Guest Commentary ...... 16 New Products ................ 38 Tech Showcase .......... 101 Classifieds ................. 108 Ad Index.................... 114
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March 2011
Tech
Volume 225 Issue 3
Editorial Board
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The National Provisioner’s Editorial Board comprises highly respected experts associated with the meat and poultry industries who assist the editorial staff in bringing you insightful, relevant information. When you see this logo, you are reading content contributed by an Editorial Board member.
Tim Biela AFA Foods H. Russell Cross Texas A&M University
Dan Emery Meaningful Solutions
EXCLUSIVE FOOD SAFETY INTERVIEW |18
Q&A with Dr. Elisabeth Hagen
The FSIS Under Secretary for Food Safety updates readers on the industry’s progress in food safety and on the agency’s current initiatives.
John E. Johnson JBS
Huston Keith Keymark Associates
Lynn Knipe
FARM TO PLATE
PROCESSING TECH
PACKAGING TECH
72 | Battle lines have
93 | Food-grade
been drawn in the pre-harvest fight against E. coli O157:H7.
lubricants are achieving better results and meeting more stringent foodsafety certifications.
98 | Don’t rule out the power of nutrition labeling at the meat case.
THE NATIONAL PROVISIONER (ISSN 0027-996X) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $161.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $198.00 USD (includes GST & postage); all other countries: $211.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2010, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices.
Ohio State University
Gary McMurray Georgia Tech Research Institute Dan Murphy Meat Industry Hall of Fame
CONTRIBUTING THIS MONTH Mark Reed Border Management Strategies Steve Valesko Butterball LLC
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Barbara Young The National Provisoner
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Editor’sJournal
ProvisionerOnline gets a makeover
B
y now you’ve noticed our completely redesigned Web site, ProvisionerOnline.com, which launched Feb. 28, 2011. I am truly excited about the polish and finish this new design brings to our content, which we continue to build in support of the print product. The first thing you will notice is the improved content organizational tabs -- Topics and Proteins. Content will be collected into these categories, allowing you to easily search and find related content by clicking a link. For example, if you’re reading a story about beef production and are interested in more beef-related stories, you can simply click on the Beef tab, and the site will display the most recent content tagged under Beef. Or if you’re interested in Packaging stories, just click on “Packaging” under the “Topics” tab. It’s simple and straightforward. Not only does the redesign change the look and feel of ProvisionerOnline, but the new contentmanagement system it employs allows us to significantly upgrade our graphics capabilities. On the new site, we can bring you more, better-quality photos from our plant and corporate visits, giving you unmatched access to the facilities of the top processors. Furthermore, we can replicate data tables and charts in ways we could not in the previous design. Now, that doesn’t mean The National Provisioner and Independent Processor have moved or will move to the backburner — far from it.You can expect the same in-depth reporting and storytelling here in these pages. What our redesigned Web site allows is excellent complementary coverage of the issues that mean so much to you, in state-of-the-art media formats, such as podcasts, webinars, videos and the like. Registration also allows us to customize our online coverage to meet your needs and expectations — which certainly may be different than those of the print product. We know you will find the new design to be slick and user-friendly, and we hope that you will share any feedback you can with us. We’re just a phone call or email away — don’t hesitate to let us know what you like or don’t like.
ANDY HANACEK
[email protected] 10
THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
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Regulations&Legislation
PHIS: It’s coming By Dennis Johnson
B
eginning this spring, the Food Safety and Inspection Service (FSIS) will implement its new Public Health Information System (PHIS). This new system will replace the current Performance Based Inspection System (PBIS) at all establishments, as well as serve as the new procedure for imports and exports. At its core, PHIS is an integrated data program. This single database will gather, collate and use all data generated by the inspection system. The data includes information such as a more detailed plant profile, non-compliance records (NRs) and any appeals, results of Food Safety Assessment (FSA), agency test results, recall actions, and memoranda of interviews (MOI). By analyzing this data, FSIS can respond either industry-wide or at a specific plant to address any public health issue identified. When the predictive analytics component of PHIS is finalized, the potential exists for responding to an issue before it occurs.
When implemented, inspection personnel will have access to all data on the establishment to which they are assigned.This will include the new plant profiles which are more detailed in terms of HACCP plans and products produced. Inspection tasks will be generated based on the plant profile and the results of previous inspection tasks. FSIS inspectors will no longer receive “scheduled” inspection tasks. Instead, the inspector will be given a list of tasks to perform on the “personal calendar.”This gives inspectors the ability to determine when to perform the task. Documentation of NRs and other data in PHIS will be more structured, such as the use of a “pick list” to specify the regulation violated. Importantly, PHIS will automatically generate follow-up tasks based on data entered into the system. The actual inspection tasks themselves will not change, with two exceptions: there will be a specific task for zero-tolerance checks and inspectors will combine the HACCP 01 procedure (verification of specific component of HACCP plan) and the HACCP 02 procedure (verification of entire plan). There will be one new task: Hazard Analysis Verification (HAV).With this procedure, inspectors will verify that the establishment’s hazard analysis considered the appropriate hazards in the HACCP, especially when there are “changes” in the process. A HAV procedure will be performed at least once per quarter or more frequently based on the establishment’s performance. Establishments will have access to data in PHIS. In terms of gaining authorization, the establishment must obtain an e-Authentication (eAuth) from USDA to access the system, and will be given a “key” to access the establishment’s specific information. Establishments will be able to see their plant profile (and request corrections), NRs and MOIs (and respond/appeal to these documents), and
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
certain reports (not yet specified). In terms of implementation, domestic PHIS will come first. Although the timing is dependant on completion of negotiations with the inspectors’ union, startup could begin as early as April and will take approximately eight months to roll out by circuits to cover all establishments. Imports are next and will begin approximately 60 days after the start of the domestic implementation. Export implementation will be last and not begin until after the domestic module is completed. The dynamics of this new system should not be underestimated. The creation of a complete data base in terms of all data and all plants, will allow FSIS to focus on the establishments performing below the norm. As these plants improve, the bar will be raised and new plants will populate the lower levels. In addition, the establishments will likely have access to industry-wide reports. Given the inherent competitiveness of this industry, once establishments know where they stand, they will strive to do better with the result of driving up overall industry performance. PHIS is coming and it has promise. For now, an establishment would be well-advised to review the data that will likely be entered into the data base (e.g., existing NRs, sample results, FSA results, etc.) to identify opportunities for self-improvement. Getting ahead of the PHIS database will minimize any extra regulatory attention once the system goes live. Dennis R.Johnson is a principal with Olsson FrankWeeda Terman Bode Matz PC inWashington,D.C. Johnson has 30 years experience in food-safety law and regulation,representing large and small meat and poultry companies.
FightforFood Safety
Animal health and … warfare By Shawn K. Stevens
W
hat do E. coli O157:H7, Salmonella, Listeria and Campylobacter each have in common? All can be transmitted from animals to human beings. It’s no secret these (and other) diseases significantly affect human health. And, aside from the potentially devastating impact on humans, the more common of these diseases are also responsible each year for hundreds of millions of dollars in losses due to recall costs, business interruption, lawsuits and bad publicity. Fortunately, with strategic planning, the risks they create can be significantly limited. It is up to slaughter establishments, however, to ensure that the animals they receive are as healthy as possible, and that the production areas through which they ultimately pass remain sanitary.
As we all know, science-based procedures and protocols, which form the foundation of HAACP, must be continuously refined and reassessed. In turn, the first (but most often overlooked) line of defense against the potential for disease is likely to be a veterinarian. In slaughter operations, USDA veterinarians are tasked with identifying incoming animals that are, as a result of poor health or other reasons, not fit to enter the food supply. Because of their education (they receive an eightyear degree), veterinarians may be uniquely situated to offer additional, valuable insight regarding animal procurement and health, which could potentially help slaughter facilities enhance their existing food-safety programs. Armed with their unique perspectives, slaughter establishments could either refine their systems internally or seek input from outside consultants to resolve any weaknesses which are identified. This could include, at its most basic level, the development of more robust procurement specifications (directed toward the prevention of zoonotic disease) and supplier audits. From a litigation standpoint, the outcome of any lawsuit likely will hinge upon whether the company being sued can show a tireless effort to improve its systems. Such a company will be far more likely to
14
THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
obtain a desirable result (and less likely to earn the ire of a jury) than a company who cannot. Moreover, companies that incorporate state-of-the-art protocols and procedures into all facets of their foodsafety programs (including animal procurement) are, by nature, much less likely to be involved in outbreaks, recalls and expensive litigation. In any event, veterinarians may be one of the best front-line resources a slaughter facility has, and their breadth of knowledge should be recruited. Indeed, working on the front lines, they might be compared to a military recon unit that serves to alert friendly forces of enemy positions and tactics. Armed with the insight they have to offer (one need only ask), slaughter facilities may ultimately find themselves better suited to bring the fight to an enemy otherwise difficult to defeat. Shawn K. Stevens defends and counsels meat companies in foodborne illness matters throughout the United States. Mr. Stevens also assists industry clients with regulatory compliance, recall planning, crisis management and other issues in advance of and following major food-product recalls. Additional information about his practice can be found at www.defendingfoodsafety.com.
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GuestColumn
Immigration in 2011: Reform or enforcement
O
ver the past decade, the meatpacking industry has bore the brunt of worksite immigration enforcement and witnessed government tactics change erratically as the nation wrestled with immigration policies. Gone, for now, are headlines showcasing raids of employers that served as the backdrop for the last ramp up to immigration reform during the Bush Administration. Instead, in another push for immigration reform, we have headlines about fines against employers and termination of unauthorized workers. In neither instance have there been headlines about stopping the employment of unauthorized workers. So, here we go again — and history shows us that the only certainty is that employers will suffer the consequences as the volume of the debate grows. Comprehensive Immigration Reform in 2011 will not happen. The numbers of the “undocumented” are still unmanageable to even process for legalization, and unemployment is still too high. And, despite bipartisan support for reform, the new Congress likely will drive the immigration-reform dialogue toward more enforcement and jobs for authorized workers, demanding that the nation deal with “first things first.” Immigration and Customs Enforcement (ICE) tactics and statistics likely will be challenged in terms of their accuracy and protection of lawful workers. Ability to bar unauthorized workers Mark Reed, from employment (not Border Management Strategies (BMS) fines) will become the Editorial Board litmus test for measuring Member effective worksite enforcement necessary to enable immigration reform. In spite of extraordinary efforts by the Department of Homeland Security (DHS) over the past two years, neither the border nor worksites are secure. And, until the American public has confidence in the government to manage illegal immigration, there will be no immigration reform, regardless of widespread pandering for the Hispanic vote. During the past three decades, whenever these issues
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
have surfaced in a push for reform, the result has been a greater surge of enforcement at the border and against employers of unskilled workers. During the last two years, ICE discreetly expanded their presence in the meatpacking industry through service of Notices of Inspection (NOI) on employers. Substantial, record fines were levied against employers, and thousands of employees were terminated as a result of this enforcement action. Although ICE established a much broader footprint in the industry, few employers were indicted and no known company had to shut their doors as the result of these notices. The true scope and impact of this new enforcement tactic is unknown. Employers engaged by ICE do not want others — particularly customers and competitors — to know they have received a NOI, and ICE has been able to thwart numerous disclosure requests from the media and others seeking the names of companies targeted, the amount of fines and the number of employees terminated. As the year progresses, Congress and the media should be expected to press much harder to acquire that information in order to measure government performance and impact. Regardless, the Administration realizes that its efforts toward barring unauthorized employment must be recognized and compelling in order to gain public support for immigration reform. They are also aware of the lines of thousands of authorized workers waiting to displace unauthorized
workers in this industry throughout the country. They will step up enforcement activity. The government also will continue its campaign to encourage employers to sign up to E-Verify for electronic employment eligibility verification and the IMAGE program for designation as a “trusted employer.” Although E-Verify does not effectively bar the employment of unauthorized workers as claimed, it is clearly a best-practices tool that participating employers like and endorse. That said, although cooperation with the government is highly recommended whenever possible, employers should carefully consider the consequences of attempting to join the IMAGE program. The qualification process is rigorous; the politics can be challenging; and administration of the program will change with changes in leadership. As 2011 progresses, we will see worksite enforcement again move from the shadows and into the limelight of
the immigration-reform debate. Many employers have learned that they can manage this risk effectively by building immigration-compliance programs that provide for technical compliance and eliminate the potential for major disruptions associated with unauthorized workers. Vigilance toward an authorized work-
force as well as technical compliance will be important and valuable to employers as the run up to the elections in 2012 unfolds. Mark K. Reed was the highest-ranking career government official in the Immigration and Nationalization Service. Since retirement in 2001, he helped found BMS, a work-site compliance consulting company in Tucson, Ariz. Contact him at
[email protected].
MARCH 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER
17
Q&AFood Safety
Hagen updates FSIS progress Prior to her Feb. 10, 2011, presentation at the National Turkey Federation’s annual convention, Dr. Elisabeth Hagen, Under Secretary for Food Safety for USDA Food Safety and Inspection Service (FSIS), provided updates to several agency initiatives in a one-on-one interview with Dave Lurie, publisher of The National Provisioner.What follows is their conversation:
Q& A
Lurie: What is the status of the draft guidance for the validation for HACCP systems, which was released in 2010? Hagen: We got a lot of comments on that, and that’s probably putting it gently. I think the message from our stakeholders was clear — particularly our industry stakeholders — that those guidelines were a necessary and important step, but that we probably had a long way to go in terms of making them more useful and more understandable. That’s what we’ve focused on: analyzing those comments and moving on to the next step. I can’t give you a date, but we’re pushing to get them out this spring sometime. I think what the industry will see is a reflection of the input they gave us — I think it will be a much more useful document for the industry. Lurie: How did the industry respond? Hagen: I would say the response was mixed. There were a lot of questions about
With Dr. Elisabeth Hagen, Under Secretary for Food Safety, USDA Food Safety and Inspection Service
Photo by Bob Nichols, USDA.gov/flickr
18 8
TH THE HE NA NATIO NATIONAL TIONAL TIO NAL AL PR PROVISIONER ROVI OV O VISIONER V SIO SIO ONER NERR | PROVI PPR PROVISIONERONLINE.COM ROVI OVI OVISIO OV V SIO SIO SI SIONER ONER NERONL ERRON ONLINE ONL IN NE.C NE .CO CO C OM | MAR MA MARCH CH 201 CH 2011 1
By Dave Lurie, publisher
“When it came to our new high-speed hot dog packaging line, no one could keep pace with Reiser and Repak.” “At Berks Packing Company, we are a thirdgeneration, family-owned and operated meat processor. We supply the food service industry and retailers with a wide variety of high-quality hot dogs. We were looking for a flexible, high-speed, automatic loading and packaging system that would allow us to easily produce upwards of twenty different package sizes. After talking with all of the potential suppliers, we chose the Repak RE25 form/fill/seal packaging machine from Reiser. “Reiser came to us with more options and better ideas. They took us to see a similar high-speed installation in Canada. The more we talked with Reiser, the more confident we became that the Repak would be the race car we needed. And they delivered! “The Repak works perfectly with our high-speed automatic loader to produce attractive, wrinkle-free, perfectly sealed packages. Depending on the package size, we can now package up to 1,400 hot dogs/minute. From sales, to support, to delivery, to installation, to their guarantee, our family couldn’t be happier with the Reiser team. In fact, we’re so pleased with the performance of our new RE25 that we just placed an order for an additional machine!” Pete Boylan, Product Development Manager, Berks Packing Company, Inc.
725 Dedham St., Canton, MA 02021 • (781) 821-1290 • www.reiser.com
Pete Boylan Berks Packing
Joe Schmidt Reiser
Leading the food industry in processing and packaging solutions.
Q&AFood Safety specifics and the way it was rolled out. But this is something that industry essentially has been requesting for some time, some clarification on what validation means. And that’s one of the biggest misunderstandings about this, that it’s some kind of new set of requirements or regulations. It’s not at all; it’s part of the foundation of HACCP. It’s always been there, that a foodsafety plan can work in theory and does
Photo courtesy of the National Turkey Federation
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Formulation Strategies
Interesting for its use of unusual flavors was the premiumstyle delicatessen meat products range under the Zacherl’s branding, endorsed by Ralf Zacherl. The range features the Chef’s Mediterranean Corned Beef, Orange-Calves-Salami With a Pepper Mixture, Green Tea Sliced Meat with a Herb Coating, and Fine Calves Bratwurst with Lemongrass. In the UK, most success seems to have been generated by longer-term relationships between retailers and chefs, with Sainsbury’s link with Jamie Oliver one of the best examples of this. Perhaps more surprising was the March 2010 announcement by up-market retailer Waitrose, which had never used celebrities before, that it had signed Delia Smith and Heston Blumenthal to star in ads featuring, in effect, mini cooking programs with one or both of the personalities demonstrating a new recipe. Following this, Waitrose announced in October 2010 that it was launching an up-market “Heston from Waitrose” foods range in collaboration with Blumenthal, featuring a range of unique flavors and combinations of ingredients, a talent for which he is particularly noted. The range includes pies, stocks, dressings and seasonings, including Beef, Ale & Kombu Pie.
Fair treatment The sustainability trend continues to gather pace, whether for environmental reasons or for care for human welfare through programs like Fair Trade. Manufacturers are answering consumer calls for more sustainable practices, with Unilever expanding to the U.S. market its Hellmann’s program for mayonnaise created using cage-free hens, after its implementation in European markets. In an analysis of new meat/fish products with an ethical positioning, Innova Market Insights tracked 101 new U.S. products with this positioning in 2010, up from 74 in 2009. Most of the launches related to sustainably caught fish. 32
FORMULATION STRATEGIES | THE NATIONAL PROVISIONER | MARCH 2011
Whole Foods offers Mary’s Free Range air-chilled chickens, which are individually cooled using cold air, “rather than placing the chickens in a communal bath of water.” The free-range chickens are produced without added water, antibiotics, salt or preservatives, and the chickens are fed a vegetarian diet. Nature’s Promise Naturals Buffalo Style Glazed Chicken Wings Fully are cooked, buffalo-style glazed chicken wings in a resealable plastic bag. The chickens are raised with no antibiotics, no added hormones. The brand includes the following claim: “Nature’s Promise products represent what nature intended. No artificial ingredients to deliver true flavor, great taste and made with respect for the environment.”
Developed markets The trend towards animal welfare in meat is more developed in European markets, and the recent dioxin scandal in Germany is only likely to fan the flames. The Dutch market in particular has featured a high amount of recent activity in this area. In December 2010, retailer Albert Heijn began offering pork products with 1 Good Farming Star (Beter Leven Kenmerk) as a standard. The products with animal welfare in mind come from pigs that were born, reared and slaughtered in The Netherlands. The range came about as a result of collaboration between Vion Food Group, Albert Heijn, animal-welfare organizations and farmers. Peter Beckers, COO of Vion Food Group, explained the concept at the recent Protein Summit in Amsterdam. “The pigs have 20-25% more space, and there is material to play with in the form of straw or wood. Importantly the pigs are not castrated, and they are fed with sustainable soy,” he noted. As well as pork meat with 1 star, Vion also offers meat with 2 or 3 stars. Two stars is for “free range” meat, where the pigs have been outdoors. Organic meat
Formulation Strategies earns 3 stars. Also in this space, veal manufacturer VanDrie Group has developed a European welfare monitor for veal calves, together with other Dutch veal producers, the Ministry of Agriculture, Nature and Food Quality and the Netherlands Society for the Prevention of Cruelty to Animals. This allows for an “objective, scientifically sound and practically feasible assessment of the level of welfare of veal calves.” Of course, there remains a group of consumers who avoid meat and dairy products altogether, cutting back for either environmentally conscious or health reasons. Innova Market Insights tracked 55 new products globally in 2010 that featured the word “meatless,” down from the 82 tracked in 2009, but up from the 42 tracked in 2008. A blend of meat and other proteins — or scientific innovation — may be one successful way to address some members of this group, as was proven with
meats. The extra lean meat contains 30% vegetable-based ingredients. The extra lean meat is available in various formats including hamburgers and mince meat.
Innova Market Insights’ Top Ten Trends for 2011 1. Processed is Out 2. Offering Real Value 3. “Proven” the New Buzzword 4. Return to Softer Claims 5. Getting Connected 6. Culinary Expansion 7. New Relaxation Paradigm 8. Fruit & Veg Revival 9. Try a Little Respect 10. Selling the Technology
Reducing sodium
some highly innovative 2010 launches. Vion used wheat protein in a new mince product with 30% less meat (Hackplus, Germany). Albert Heijn was awarded with the Dutch Nutrition Center prize for 2010 for the creation of a new meat with 30% less fat than other low fat
The trend towards reducing sodium has been one of the most important in the last two years, and this is not slowing down. Recent launches include Sara Lee Fresh Ideas Lower Sodium Virginia Brand Ham, a self-service deli sliced meat claimed to have 32% less sodium than USDA data for ham. Also from Sara Lee is Hillshire Farm Deli Select Lower Sodium Ultra Thin Honey Ham, with 25% less sodium than USDA data for ham. Innova Market Insights tracked 21 new meat/fish products with a “low sodium” positioning in 2010, compared to 19 in 2009. Globally, Innova Market Insights tracked 107 new meat/fish products with this positioning in 2010. However, with consumers associating low sodium with low taste, the actual numbers of launch-
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MARCH 2011 | THE NATIONAL PROVISIONER | FORMULATION STRATEGIES
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Formulation Strategies es that have reduced their sodium content without promoting it is much greater. In November 2010, for example, Nestlé Prepared Foods Co. (U.S.) announced a comprehensive plan to decrease the sodium content in its products by another 10 percent, from reductions made earlier this decade. This major initiative will carry through 2015 and includes the company’s Stouffer’s, Lean Cuisine, Buitoni, Hot Pockets and Lean Pockets brands, “which will undergo gradual but steady recipe changes in order to bring down sodium levels without impacting taste.” Many other protein and prepared-foods businesses have set forth similar plans and goals, keeping their plans under the radar. Regulatory pressure will likely push sodium-reduction strategies even further. In January 2011, the American Heart Association (AHA) issued a
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call to intensify efforts to reduce the amount of sodium Americans consume daily. In an advisory, published in Circulation: Journal of the American Heart Association, the association set out the science behind its recommendation for the general population, which is to consume no more than 1500mg of sodium a day because of its harmful effects — elevated blood pressure and
FORMULATION STRATEGIES | THE NATIONAL PROVISIONER | MARCH 2011
increased risk of stroke, heart attacks and kidney disease. Sodium consumption is currently more than two times higher than that recommended upper limit, with 77 percent of that consumption coming from packaged, processed and restaurant foods, the AHA noted. Developing a “clean label” product that can meet consumer demands for health and sustainability, while also allowing them to test their own creativity in the kitchen, will hit all the right notes in the creation of a true meat innovation. The author, Olivia Sant’ Angelo, is a Market Analyst at Innova Market Insights (www. innovadatabase.com) a leading supplier of new product and trend information in the food and beverage space. Innova Market Insights is organized by food industry professionals to rapidly record new product activity and identify the trends driving the industry today and in the future. For more information contact
[email protected].
Ingredients&Formulations
Spicy secrets By Donna Berry
pices have long been recognized as ingredients that provide flavor to foods, in particular, meat, poultry and fish. But some of them also possess hidden talents. Some can act as a shelf-life extender, and a number of spices, as well some ingredients from the closely related category known as herbs, have antimicrobial and antioxidant properties.
S
This is great news to formulators trying to clean up ingredient legends by removing chemical-sounding additives, regardless if they are artificial or natural. Depending upon the usage level and form, as well as the application, herbs and spices are either declared by name or sometimes simply as “natural flavor.” Over the past 50 years, numerous investigations have shown that herbs and spices can effectively inhibit growth of foodborne bacteria and yeast. This antimicrobial activity is directly related to specific chemicals in the herb and spice, components typically concentrated in the oil fraction. For example, carvacrol, eugenol and thymol are phenol compounds that are found in cinnamon, cloves, oregano and sage. The essential-oil fraction is particularly high
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
Antimicrobial Components of Select Herbs and Spices Herb/Spice Antimicrobial Component(s) Carvacrol, Cinnamon Cinnamaldehyde, Eugenol, Thymol Cloves Carvacrol, Eugenol, Thymol Garlic Allicin Mustard Allyl isothiocyanate Oregano Carvacrol, Eugenol, Thymol Borneol, Camphor, Rosemary Carvacrol, Eucalyptol Eugenol, Pinene, Quinine Sage Carvacrol, Eugenol, Thymol Thyme Carvacrol, Thymol
in cloves, and eugenol comprises 95% of the fraction, making cloves an excellent antimicrobial. And because cinnamon is a concentrated source of the aliphatic aldenhyde cinnamaldahyde — the compound that gives cinnamon its unique flavor profile and has also been shown to prevent oral bacteria growth when delivered through cinnamon-flavored chewing gum — it too is an effective antimicrobial. The problem with many of these spices and herbs, and their extracts, is that the flavor profiles can be intense and overwhelming in center-of-plate protein applications. This brings us to one of my favorite herbs: rosemary. Rosemary has always been known as a versatile, aromatic herb, particularly with poultry. Unlike most other herbs and spices, the active chemicals found in rosemary function not only as antimicrobials, some also have antioxidant properties. Specifically, rosemary extract contains phenolic compounds that retard oxidation, making them very effective inhibitors of the development of warmed-over flavor in precooked meat products. These compounds also keep fresh meats a vibrant red color. Rosemary’s antioxidant properties are also implicated in various health benefits, ranging from being an anti-inflammatory to having anti-carcinogenic activity. In recent years, suppliers have been able to produce rosemary extracts with minimal flavor. That minimal flavor is either not apparent in most applications because usage levels to obtain maximum antioxidant and antimicrobial activity are very low, or the flavor profile complements the application. Some suppliers are also blending rosemary extract with green tea extract, another well-known antioxidant. The minimal flavor contributed by each ingredient cancels the other out, and the end product has a very neutral taste. Rosemary extract’s effectiveness in proteins depends upon the meat quality and the other ingredients used in the formulation and process. To maximize its oxidation-management properties, it is best to add the rosemary extract as early on in the process with typical usage levels ranging from 0.05% and 0.20%. Before you run out and start spicing up your product, remember that even though antimicrobial and antioxidant activity of some spices and herbs is documented,
Donna Berry has a bachelor’s degree in food science from the University of Illinois at Urbana-Champaign and has been writing on food formulating for more than 15 years.
the normal amounts added to foods for flavor is not typically sufficient to reap the benefits. Thus, essential-oil extracts are useful complements to whole herbs and
spices. Further, regarding antimicrobial functionality, this varies by herb and spice, application, microorganism, and as always, quality of raw materials and good manufacturing practices. For these reasons, herbs and spices should not be considered as a primary preservative method, but rather as a natural way to extend the shelf life of foods held at refrigeration temperatures, at which the multiplication of microorganisms is slow.
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NewProducts
Ripken Power Shred jerky snack makes its debut Florio Sports LLC has teamed with Major League Baseball Hall of Fame shortstop Cal Ripken Jr. to launch Ripken Power Shred, a new, high-quality, protein-rich jerky product made from lean American beef. Ripken Power Shred debuted at the 2010 National Association of Convenience Stores (NACS) trade show in October and is anticipated to be available in retail outlets this spring. The shredded beef jerky snack is sourced and made in the United States, and offers three flavors — original, sweet n’ spicy, and teriyaki. Ripken Power Shred can be purchased online in a six-pack of 0.75-oz. cans or 3-oz. pouches, as well as cases containing 84 cans. www.chewjerky.com
Oscar Mayer offers luncheon meats replicating carved-roast experience The Oscar Mayer brand introduces new Oscar Mayer Carving Board Meats. Made from high-quality cuts and slowly oven-roasted, these packaged meats make it easy to create sandwiches that deliver that “day after Thanksgiving” type of sandwich any day of the year. Carving Board Meats are sliced, packed and sealed immediately after they are roasted, and come in four varieties: Oven Roasted Turkey Breast, Rotisserie Seasoned Chicken Breast, Slow Cooked Ham and Slow Roasted Roast Beef. They are available in the refrigerated meat case in most grocery stores nationwide. www.oscarmayer.com
Jimmy Dean adds Pancake Griddlers to breakfast line Jimmy Dean® is expanding its Jimmy D’s breakfasts to include the new Pancake Griddlers. Microwaveable and ready in less than two minutes, Jimmy D’s breakfasts now include four products: Pancake Griddlers, French Toast Griddlers, Griddle Sticks and French Toast Duos. New Pancake Griddlers are maple pancake breakfast sandwiches with Jimmy Dean turkey sausage in the middle. All Jimmy D’s breakfasts contain 230 calories or less and seven or more grams of protein per serving. Pancake Griddlers are slated to be in the frozen breakfast section at grocery stores across the country in April/May 2011. www.jimmydean.com
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
Koch’s Turkey Farm introduces all-natural turkey burgers Koch’s Turkey Farm’s Turkey Burger line, first introduced last year, is adding All Natural Burgers to the fray. Koch’s Turkey Burgers have no artificial ingredients, contain a minimal amount of fat and are delicately flavored with rosemary. The burgers go from the skillet to the plate in about 7 minutes, making them a quick healthy meal for families on the go. Sold at Whole Foods and other fine natural foods stores, Koch’s turkeys grow naturally without the use of hormones, stimulants or antibiotics. Each turkey is fed a special all-natural vegetarian diet and allowed free-range access, weather permitting. www.kochsturkey.com
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CoverStory
Pressure
GL Foods plans to ride the popularity of high-pressure pasteurization (HPP) and grow into a multi-facility co-packer and HPP services provider. By Andy Hanacek, editor-in-chief Photos by John Shipes Studio
I
n less than one decade, high-pressure pasteurization (HPP) has developed into a legitimate, effective food-safety intervention and shelf-life extender for protein products. Processors such as Hormel Foods, Cargill, Sadler’s Smokehouse and J Bar B Foods, among others, have incorporated the technology over the years, and some in the industry predict 2011 will be “The Year of HPP” in the meat industry. Furthermore, the business of HPP contract services (also known as “toll processing”) has grown to meet the demands of processors who cannot afford to jump on the HPP bandwagon with their own equipment just yet. One such company, Global Leading Foods (GL Foods) — which opened its doors in October 2010 in Coppell, Texas — hopes not only to ride the HPP wave, but also redefine what it means to be an HPP services provider. GL Foods certainly is not the first business of its kind, and it is in the early stages of its existence, but its location, its goals and the timing of its startup place the company in an intriguing position to make a mark on the industry. 40
THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
point Kelley Battles, founder and president of Global Leading Foods, stands in front of the high-pressure pasteurization equipment in his Coppell, Texas, facility.
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CoverStory tion history through a wide variety of retail and product companies, including Sears and Mattel. Battles says that HPP weaved its way into GL Foods’ business plan is the career of Kelley Battles, a reflection on DeHerder’s founder and president of expertise and experience. GL Foods, during his time “It comes back to all as a salesman for an Austin, of us pooling together our Texas, beef processor from strengths,” he says.“They’re 2004 through 2008. HPP was all complementary to each a developing technology other.” when he first started selling With the company’s proteins, with a high-cost leadership in place, it was barrier to entry for most time to source and build processors. the facility, and Battles once “The company I was again turned to his network working for started to of contacts, managing to discuss having prodextract as much value from ucts high-pressured,” he Employees at the GL Foods facility pack brisket that has been sent through the the relationships he had explains.“But really, at that HPP machine into cases for shipment. cultivated during his years as time, the only realistic way to there was a supply/demand gap, and an a broker. get HPP was to go get product opportunity for him to fill that gap. He points out that his relationships with toll-processed.” “Retailers were even saying to Castle & Cooke Cold Storage and Avure Battles left the company in 2008 to processors,‘If you have something highTechnologies -- a manufacturer of HPP build a food-brokering business that pressured, bring it,’” he adds.“I saw an systems -- have been integral to bringing would focus heavily on HPP products, opportunity for quality toll-processing in a GL Foods online and helping it thrive in including a guacamole product imported good strategic location.” its infancy. Battles says that the technical from Mexico. Growth came quickly, expertise and business leads that Avure spurred on by the popularity of the brought him and the value-added sertechnology.When Battles would get an Just do it vices he can leverage being housed in a audience with a retailer to pitch his prodPartnerships played a key role in the Castle & Cooke facility already have paid ucts, the conversation would often turn to development of GL Foods from Day One, dividends to GL Foods. the overall capabilities of HPP technology. Battles explains. First, his father — and They are relationships that he believes And Battles took advantage, becoming a his “best investor” — Timothy J. Battles, will help him quickly fine-tune the Coppell champion of it. helped him push through the initial plan, facility and replicate it in other regions of the “I would say,‘HPP is great:You can do and has helped him throughout the entire U.S. down the road. sausages, ham, fruits, etc.’ And the customprocess. ers would ask to see those products,” he Kelley Battles’ first inclination was to explains.“Well, at that point, I had to say,‘Let get products toll-processed in another Customer service me get back to you.’” facility and shipped to him in Texas to While GL Foods has been operational Those meetings with the retailers laid a display to his retailer customers.While for less than six months, it already has foundation upon which Battles developed discussing the logistics with his father, been a wild, roller-coaster ride. solid relationships. Further, as the poputhey decided that wasn’t going to be fea“It’s been a breakneck pace, but with larity of HPP grew, Battles began to hatch a sible for their product to travel that far. screeching brakes too,” Battles says of plan to bring the technology to the Dallas “It came to a point that [my father] the first five months of production at the area — an obvious choice, given its logisti- said,‘Why don’t you just do it?’” Battles 23,000-square-foot facility.“It was boom, cal advantage over Austin, his residence says.“So before I knew it, my father was right out of the gate. Then, in January, all of at that time. my partner and investor, and here we are a sudden, the brakes hit and brought us to “[Austin] didn’t make sense from a today.” a stop.” distribution perspective,” he says.“You Battles knew he needed a strategist Battles admits he is happy the compalook at Dallas in terms of getting most any- with business and production experiny had a few weeks of slow time to catch where in the U.S. by truck, it’s a two-day ence to really make GL Foods go, and he up on some of the smaller, cosmetic-type haul or less.” tapped Rick DeHerder to be that partner. projects that had to be delayed in the The more Battles discussed HPP with DeHerder, who is also an investor in GL beginning — such as installation of hooks his retail contacts, the more he realized Foods, has an extensive retail and producto hang mops and tools on, among other
Hot on the HPP trail
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
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Weary of Wear & Tear on Your Forming Machine? CoverStory things. “Is that earth-shattering or going to hurt my business?” he asks.“It won’t, but now we have those little things, and my pump room is organized like a kitchen.” At presstime, GL Foods was preparing for production to ramp up again in March — anchored by the same customer that accounted for the majority of GL Foods’ capacity in late 2010. Battles knows his production schedule could fluctuate wildly, especially as HPP technology becomes more affordable and some processors move their business in-house, but he has other ideas to help temper some of the volatility. Today, most typical HPP contract service providers accept packaged product, treat it with high pressure and ship it out the door, with a few value-added services in the realm of logistics, case-packing, labeling and the like. GL Foods currently follows that same model. Most of these companies, however, do not undertake front-end, pre-HPP handling of product — something GL Foods plans to do in order to differentiate itself in the marketplace. This spring, GL Foods will be installing bagging systems, checkweighers, scales and metal detectors, so it can accept combo bins of product to be packaged, sent through the HPP system and put into master cases in the Coppell facility — all based on its customers’ requests. The brand new, USDA-inspected clean room will run perpendicular to the HPP
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Compare the Provatec 27,000 Patties Per Hour 45 Strokes Per Minute on Parts & Labor lines and will be completely separated from Coppell’s high-pressure processing area. “It will give us the ability to do two things simultaneously because the clean room will keep them separate,” Battles says.“It gives us the ability to do co-packing.We can take bulk product, bag it and checkweigh it, all while high-pressuring something else.” When his customers inquired about the feasibility of the project, Battles saw the expansion as a way to further solidify his relationships. “It boils down to partnerships and commitments,” he says.“If they want us to do something, then we need reciprocation and a commitment that they’ll partner with us, and we’ve been fortunate to be involved with great partners so far.”
HPP at the core Despite all this business diversification, GL Foods will not abandon HPP toll processing as its core offering. Battles
THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
90 Cycles Per Minute?
It's time to bring down costs. Booth and his partners continue to sell the service, and they hope to add more HPP lines to the Coppell facility as demand grows. “This facility is 110 feet wide and 160 feet deep, and it’s
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An employee prepares product to be sent to the case-packing area of the facility.
CoverStory a perfect fit for these machines,” he says. “We believe that three, maybe four lines is the magic number before we move on and drop this concept and model in a different location.” Depending on the product, GL Foods’ single HPP line can handle about 350,000 pounds per week. Battles believes demand for more capacity will eventually force the addition of more lines. “I have a lot of what I call ‘pregnant opportunities,’ by which I mean, they’re going to deliver, it’s just a matter of timing,” he explains. These opportunities, Battles says, have been both solicited by GL Foods and referred by his contacts. “It’s been great to have contacts and people around me that know the business and can help by referring me to different folks,” he says. One of Battles’ close contacts, Pete Beckwith, senior vice president of sales for J Bar B Foods, believes GL Foods has adopted a good strategy of promoting the benefits of the technology with retailers. “Now you have this buzz in the market on the technology, and you start to hear retailers say to processors,‘If you have high-pressured products, let’s see them,’” Beckwith explains.“Then GL Foods can go to the processors and tell them,‘We are within a couple hundred miles of your location, offering this service.’ “The retailers can be GL’s voice to the manufacturers, especially the ones he
MARCH 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER
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CoverStory
GL Foods’ Coppell facility currently features one HPP line, but the floorplan is large enough to house as many as four. With demand for HPP contract services building, GL Foods expects to add those machines sooner rather than later.
might not reach directly.” Whether or not 2011 proves to be as successful for GL Foods as its first few months were, Battles appears to have a variety of options in front of him for his business — each one an attempt to capitalize on HPP technology and the relationships GL Foods parlays into new opportunities.Yet, for all his plans, Battles remains thankful for the success thus far and wary of the pitfalls of taking
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on too much, too quickly. “The goal is to perfect this facility over a 24- to 36-month period, and then take that model to other regions,” he concludes. “It’s amazing how quickly things have come together and gone well, but I don’t want to grow too quickly and be a company that people say,‘Woulda, coulda, shoulda, if they’d done it right the first time.’”
Cargill’s ground-beef breakthrough As high-pressure pasteurization (HPP) has grown through the years, the food industry as a whole has found it to be compatible with a wide variety of products. In the protein industry, too, compatibility across product varieties has been far-reaching. However, ground beef always had been found to be incompatible with HPP. Justin N. Segel, president of American Pasteurization Co. (APC) in Milwaukee, Wis., knows the situation well, harkening back to his days at Emmpak Foods (now a part of Cargill). “When we started [APC, in 2004], we kind of thought,‘Wow, it would be interesting if someone would test ground beef,’” he says.“Cargill was one of our first customers with roast beef, a pre-cooked product, and to their credit, they kind of picked up the challenge and started sending ground beef product in to test.” In late February, Cargill introduced its new Fressure brand of ground beef patties, which have double the shelf life of traditional fresh burgers and benefit from the enhanced food safety that HPP brings to the table. Brent Wolke, vice president of Cargill’s Wichita, Kan.-based foodservice meat business, called the Fressure product a “technological breakthrough.” During a visit to the APC facility by The National Provisioner, Segel discussed the challenges that faced ground beef in terms of applying HPP technology. “High pressure tends to denature the product, changing it to a dramatically lighter color,” Segel explains.“If you just take ground beef and run it under [standard HPP] parameters, it’s a safe product and you get some shelf life, but it looks more like veal and tastes more like meatloaf.” Faced with that challenge, Segel adds, many processors could not commit the time or resources to the R&D needed to solve the problem. “To Cargill’s credit, they wanted to know how they were going to make it work,” he says.“They weren’t going to accept that it just wouldn’t work. Two years of testing later, they did crack the code.” Segel says APC is seeing more processors willing to invest in the research and development needed to formulate protein products that can withstand the rigors of
HPP. And his facility, the first to offer HPP contract services in the U.S., welcomes processors who want to test their products and “finesse” the formulations to get a high-quality, safe product with an improved shelf life. The APC team has worked with many processors in the past on these types of projects and expects to continue. As for Cargill’s Fressure product, Segel says it may be just the first of many
breakthrough initiatives. “We’re starting to see more companies experimenting with raw meats and raw, marinated meats,” Segel says.“We’re doing a variety of party trays and products like that, where in the past one item had a shelf life that would expire the whole tray before the other parts. “This is a brave new frontier,” he says. — Andy Hanacek
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AMIPre-show
AMI show springs ahead AMI Expo moves to April to help processors get a jump on the competition.
Want to go? AMI EXPO April 13-16 McCormick Place, Chicago Show Hours: Wednesday, April 13: 10:30 a.m. - 5 p.m. Thursday, April 14: 10:30 a.m. - 5 p.m. Friday, April 15: 10:30 a.m. - 5 p.m. Saturday, April 16: 10:30 a.m. - 2 p.m. More Information: www.amiexpo.com
After years as an autumn tradition, the AMI International Meat, Poultry & Seafood Industry Convention and Exposition has moved to April. Now scheduled for April 13-16 at Chicago’s McCormick Place, the AMI Expo will help attendees get an advantage over their competition, says J. Patrick Boyle, AMI president and CEO. “They will be among the first to see the latest equipment and technology innovations,” he says. “It’s been 18 months since our industry met under one roof.” More than 400 exhibitors will be on hand at the AMI Expo, displaying the latest technology and machinery for the industry. One of the benefits of attending the show, Boyle notes, is that visitors can do side-by-side comparisons of products to ensure that they get the best value for their business. The Expo will also feature a “Meat Tech” presentation prepared by exhibitors on operational issues critical to all aspects of meat, poultry and seafood processing. These presentations, held in a classroom on the show floor, will cover topics such as food safety interventions and ingredients, packaging technologies and application of sanitary design principles for processing equipment and facilities. The AMI has also prepared a slate of networking opportunities, so that attendees can make connections with others in the industry. The scheduled events include a networking reception co-sponsored by the Chicago Midwest Meat Association, the AMI Awards Breakfast and the AMI Washington Insider Breakfast, featuring keynote speaker William Kristol, editor of The Weekly Standard. Along with the new products and services available on the show floor, the AMI Expo also boasts a full slate of educational opportunities, from intriguing general sessions to tracks on sustainability, food safety, product development and plant operations. “We work closely with processors to develop world-class education that we know that they need for their teams — because they developed it,” Boyle says. Among the speakers at this year’s show are Michael Hayden, former director of the Central Intelligence Agency and the National Security Agency, and Carlos Gutierrez, former CEO/chairman at Kellogg Co. and former U.S. Commerce Department secretary. Other experts speaking during the education seminars represent companies such as Johnsonville Sausage, Kraft Foods, Mintel and Duke University. Boyle says that with the new spring dates, the future of the show is very bright. “The spring date also makes co-locating with other organizations easier, dramatically improving our ability to expand our audience,” he notes. The 2012 show, for instance, will be co-located with the Food Marketing Institute and the United Fresh Produce Association. AMI Exhibitor Profiles, pg. 50-71
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
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AMIPre-show
AMI Booth Profiles
Ajinomoto Food Ingredients LLC For 100 years, Ajinomoto has provided both tasty and healthful quality products to consumers around the globe. Following the decades of success of monosodium glutamate, Ajinomoto continues the tradition of great taste with an array of amino acids, sweeteners, savory and specialty ingredients. In planning for tomorrow, Ajinomoto is focused on making significant advances in food and health ingredients. Ajinomoto’s philosophy is committed to providing products that not only taste good, but provide the health benefits your consumers demand. Ajinomoto Food Ingredients LLC 8430 W. Bryn Mawr Ave. Suite 635 Chicago IL 60631 (800) 456-4666 Fax: (641) 969-4409 www.ajiusafood.com AMI Expo Booth #873
Beacon Inc. Beacon Inc. offers more than 60 years of experience in the process of designing and manufacturing stainless steel processing racks that will work for each processors specific requirement. Beacon has engineered trucks and screens to process a wide range of products and weight loads, from jerky to hams and everything in between. Beacon has probably custom engineered and built more unique racks than any supplier in the industry. Our design process includes; gathering the correct information, designing the most efficient racks, supplying detailed engineering drawings, working through the details and possible changes, and then manufacturing the perfect rack based on all this critical customer interaction. Whether a customer is looking for two or 200 trucks, Beacon gives each customer high-quality service throughout the design process which results in all of our customers getting equipment that gives them maximum yields at the best possible cost. Beacon Inc. 12223 S. Laramie Alsip IL 60803 (708) 544-9900 Fax: (708) 544-9999
[email protected] www.beaconmetals.com AMI Expo Booth #2375
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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
Biro Mfg. Co. The Biro Manufacturing Company, established in 1921, is an Ohio, USA, corporation, with three manufacturing/assembly plants. Biro designs, manufactures, and markets safe, durable and reliable power operated, stainless steel, food and meat processing machinery. Biro is committed to satisfy specific needs of all segments of the food and meat industry: the food retail stores, the food service, and the food processing, including portion control and the seafood processing operations. Biro’s product line includes a broad selection of models and variations of Power Saws, Tenderizers/Knitters, Cubers, Strip Cutters, Poultry Cutters, Horizontal High Speed Meat Slicers, Meat Room/Deli Slicers, Grinders, Mixer/Grinders, Marinating Vacuum Meat Tumblers, and Food Formers. The Biro Co. will be displaying (Booth #3035) the new Mechanical Version (Md 109PC-M) High Speed Horizontal Slicer. This model is a simplified model of the earlier Model 109PC electronic version. All other features remain the same; stainless steel construction, sicklestyle stainless steel cutting blade or optional serrated blade, machine mobility, interlock features, power lock-out, 2.75 slices per second and easy cleaning. The Biro Manufacturing Company 1114 W. Main St. Marblehead OH 43440-2099 Tel: (419) 798-4451 Fax: (419) 798-9106 www.birosaw.com AMI Show #3035
2TQVGEV;QWT2TQƂVUCPF;QWT$TCPF Whether you are inspecting or weighing METTLER TOLEDO has the right solution for you!
April 13–16, 2011 McCormick Place Chicago, Illinois
Booth # 1922
Call (800) 221-2624 E-mail
[email protected] Visit www.mt.com/pi
AMIPre-show
AMI Booth Profiles
Busch LLC Busch Vacuum Pumps and Systems offers a comprehensive line of vacuum pumps, expertise in designing and building vacuum systems and an extensive service network, making it easy to provide comprehensive solutions to fit your specific needs. For years, the Busch model RA 0630 has proven to be the vacuum pump of choice for food packaging and processing machinery and applications. As the workhorse of the industry, the RA 0630 has continually delivered what others can’t; quality, performance and reliability. Like all of our industry-leading R 5 series vacuum pumps, the RA 0630 is designed for the unique conditions of the food packaging and processing industries. To learn more about Busch, or any of Busch’s high quality vacuum pumps, call 1-800-USA-PUMP, visit www.buschusa. com or stop by booth #1039 at the AMI Show April 13-16. Expect the best when you specify Busch. Busch USA 516 Viking Drive Virginia Beach VA 23452 (800) 872-7867 www.buschusa.com AMI Expo Booth #1039
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CFS All you need for a world of changing tastes CFS specializes in performance focused solutions for the food industry. From a single machine or packaging material to a complete production line for the preparation, marination, processing, slicing and packaging of primarily, poultry, fish, seafood and cheese based products. Lifecycle Performance CFS is here to create results for you. We have defined a unique approach to optimizing your performance and have aligned our entire company to deliver it. Lifecycle Performance is a holistic approach to managing the variables that contribute to performance. We have redefined how we plan, how we innovate, how we develop solutions and how we support and partner with our customers to deliver performance Lifecycle Performance means that CFS is focused on all factors that contribute to your performance – from start to finish. Come see us at the AMI Expo April 13-16th booth 2028 where we will be showcasing our PowerPak ST thermoformer and Projector Injection system. CFS Americas 8000 N. Dallas Pkwy Frisco TX 75034 (800) 388-2601 Fax: (214) 618-1200 www.cfs.com AMI Expo Booth #2028
THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | MARCH 2011
CSB-System International Inc. With more than 33 years of experience, CSB-System is the leading provider of innovative software solutions for the protein industry. Our industry specific fully integrated solutions provide our global client base with longlasting competitive advantages by increasing efficiency, reducing costs and maximizing profits. It is our unparalleled capabilities relating to Traceability & Recall Management, Recipe Management, Yield Management, Costing and Gross Margin Analysis that emphasizes our focus on the protein industry. We are committed to providing functionality for the entire enterprise, including Scale, Labeling & Scanning, Inventory Management Systems, Livestock Solutions and Enterprise Resource Planning. Take advantage of our expertise – contact us in order to learn more about our stateof-the-art software solutions for the protein industry. Success is a Matter of System Maximizing Profits with CSB-System Software Solutions CSB-System International Inc. 625 Plainfield Rd. #322 Willowbrook IL 60527 (800) 852-9977
[email protected] www.csb-system.com AMI Expo Booth #1984
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