The National Provisioner January 2011

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
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INGREDIENTS & FORMULATIONS

Reduction resolution 16 | Donna Berry looks at different ways processors are approaching consumer demand for lowersodium options.

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COVER STORY

2011 Economic Outlook

SPECIAL FEATURE

The economy and the protein industry appear content to resume growth at a deliberate, measured pace.

Dissecting the meat case

10 | Regulations & Legislation: Resolutions for the next decade. 12 | Fight for Food Safety: Steel your company against O157:H7.

ProvisionerOnline.com

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Daily MarketVideo

Read Us Online

ProvisionerOnline.com teams up with Urner Barry to update the market trends and conditions in this dynamic, informative daily video.

The National Provisioner is online in an easy-to-navigate, easy-to-read digital format at www.ProvisionerOnline.com.

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

64 | The 2010 National Meat Case Study reveals changes in protein merchandising.

Departments Editor’s Journal ............ 8 MISA Profile ................ 20 IPE Exhibitor Profiles .. 70 Tech Showcase ............ 84 Classifieds ................. 104 Ad Index.................... 110

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January 2011

Tech

Volume 225 Issue 1

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

PROCESSING TECH |38

Injection & Marination

Systems are improving their pump consistency, throughput and filtration techniques.

John E. Johnson JBS

Huston Keith Keymark Associates

CONTRIBUTING THIS MONTH PROCESSING TECH

FOOD SAFETY

PACKAGING TECH

44 | Editorial board member Lynn Knipe answers questions about how to improve slicing.

48 | Keeping GMPs

58 | New trays and lids

simple can help plant employees take ownership of hygiene and food-safety practices.

are providing improved clarity, support and ease of handling — at lower costs.

Lynn Knipe Ohio State University Gary McMurray Georgia Tech Research Institute Dan Murphy Meat Industry Hall of Fame

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Editor’sJournal

A stronger 2011 – with challenges

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nderstandably, the most driven people in the world believe that standing still is the equivalent of going backward, but as the year 2011 arrives, it leaves me to wonder if there is ever a moment for the protein-processing industry to assess the landscape anymore? After nearly three years of uncertainty and scrambling, it appears that 2011 will be no more “relaxed” than any other year. Here’s hoping your business is prepared for all that’s to come. First and foremost, the entire business world must deal with the sputter-start economic “recovery” which has been in the works for a while. Investors, businesses and the like appear to feel no more certain about the direction of the economy than they did last year — with unemployment still high and the “bulls” and “bears” duking it out day-in and day-out, neither gaining long-term control of the driver’s seat. Next, the food industry still must deal with the consequences of recalls and contaminated product. This alone has taken up much of the protein-processing industry’s time of late. The meat industry hasn’t had a “Jack-in-the-Box” incident lately, and food-safety measures have improved greatly — but that doesn’t mean processors and producers should rest on their laurels. Also, in what almost seems like a mean-spirited joke by the USDA, down the pike comes the revamped Grain Inspection, Packers and Stockyards Administration (GIPSA) livestock marketing rule. If this proposed rule is approved, the economic impact will send shockwaves through the industry — prepare now for those waves. Rumors of increased M&A activity have also reverberated through the halls of the industry — with the hot topic just before the holidays being the possible takeover of Sara Lee by JBS. Market analysts also believe that other businesses could be on the block in the new year, and M&A activity has been on the upswing in many other industries in recent months. Any large M&A activity is sure to carry repercussions (positive and negative) for the entire business. Lastly, the meat industry will likely have to adjust to the “new normal” in consumer spending, particularly in the area of home-cooked food vs. eating out. Just as businesses have been hesitant to jump back in to the spending pool with both feet, consumers have learned new habits to allow them to save up some of their hard-earned money. The protein-processing industry has done a great job catering new products to consumers making these demands, and it needs to continue to provide convenience and guidance to customers who want to cook at home. So, as we enter 2011, while this editor believes the economic arrow is pointed upward overall, he also believes the climb could be bumpy -- not much different from the climb in 2010. Make sure your business is buckled in tightly for the ride.

ANDY HANACEK [email protected]

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Regulations&Legislation

Resolutions for the next decade By Dennis Johnson

T

his is the time of year for New Year’s resolutions. We in the food industry have been given our New Year’s resolutions for the next decade with the release of Healthy People 2020 (HP 2020), the most recent set of publichealth objectives established by the federal government. Like its predecessor (HP 2010), this version of Healthy People includes the objective of reducing foodborne illnesses related to Campylobacter, E. coli O157:H7, Listeria monocytogenes, and Salmonella. HP 2020 sets revised objectives in terms of the number of illnesses per 100,000 population. The 2020 numbers are lower than the 2010 targets (except for Salmonella). The HP 2020 objectives also include, for the first time, a 10 percent reduction in outbreaks attributable to specific commodities; prevention of any increase in antibiotic resistant strains of Campylobacter and Salmonella, and improvement in safe handling practices in the home and at foodservice establishments. The New Year’s Resolution addressed here is how to meet the new E. coli O157:H7 objective. Previous efforts on this pathogen are the only success story for HP 2010. The 2010 target of 1 illness per 100,000 population was achieved in 2004 and 2009 and barely missed in 2005 (rate was 1.06) with 2010 not yet reported. Based on these successes, the government has set the 2020 target for 0.6 illnesses, a 40 percent reduction. In my view, we will not be able to achieve this new level unless there are substantial improvements, and — as has been the case ever since this pathogen was declared an adulterant — the improvements need to occur at slaughter. At slaughter, some potential improvements are in development, such as vaccines; others are just beginning to be used, such as bacteriophage, and there are newer interventions that show promise. That said, there are opportunities for improvement at slaughter today in terms of better consistency in sanitary dressing and application of interventions. Moreover, all packers need to conduct an aggressive, effective sampling and analysis of trim. Without this sampling, a packer is unable to verify its food-safety system is effective. Of the outbreaks I have worked from 2007-2010, in all but one, no packer that conducted an aggressive N-60 excision

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

sample even had product in the implicated blend. Unfortunately, we cannot expect significant new reductions at processing. Finished product testing can identify product to divert, but it does not, by itself, prevent the presence of the pathogen. There are no viable silver-bullet interventions today that can be employed at processing that eliminates pathogens on the raw materials. To be sure, processors can have some impact in terms of surface treatments and especially treatment of any injection solution or marinate.Yet, these activities are primarily to prevent crosscontamination, not prevent contamination in the first instance. However, there are opportunities for improvement in processor purchasing. To modify an old cliché: “You are what you buy.” Processors have the responsibility and obligation to know what they are buying and how it was produced. Processors should learn what to look for and what to ask. No one would buy a car on the basis of price alone — one would research on the Internet, ask friends, take test drives, etc. Applying the same standard of care to buying raw beef can drive improvements, which, in turn, will start us down the road to meet our new resolution: a 0.6 illness rate or less. Dennis R. Johnson is a principal with Olsson Frank Weeda Terman Bode Matz PC in Washington, D.C. Johnson has 30 years experience in food-safety law and regulation, representing large and small meat and poultry companies.

FightforFood Safety

Steel your company against O157:H7 By Shawn K. Stevens

I

f you’ve not yet heard of E. coli O157:H7, you’ve likely never worked in the meat industry. The pathogen, which resides in the intestines of healthy cattle, can contaminate beef carcasses during slaughter. If consumed by a human being, E. coli can attach to that person’s intestinal wall and produce toxins that attack the intestinal lining and blood cells. In rare instances, the resulting infection can cause sustained renal failure (also known as HUS) and even death.

The infectious dose for E. coli is also very small. It is theorized that as few as about 20 organisms can cause illness. E. coli is also very resilient, capable of surviving in extremely low temperatures. Given current technology, it remains impossible (with the exception, perhaps, of irradiation) to guarantee the elimination of E. coli from raw beef. With that said, there are things we can do to reduce the risk significantly. Whether you run a slaughter or processing establishment, begin by encouraging a robust food-safety culture. It is not enough to simply proclaim that such a culture “exists.” Rather, employees must become personally and passionately committed the cause. And, this process must start with, and then flow without waver from the very top. If the officers of a company are not fully committed to food safety, middle management and the remaining workforce won’t be either. Once you’ve resolved any existing food-safety cultural issues (easier said than done, I know), begin looking for opportunities to enhance food-safety training. Training should be informative but also effective. Single-page true-or-false questionnaires are the norm but may not be effective in explaining why food safety is so critical. Having defended

HUS and death cases for more than 10 years, I have gained deep appreciation for the importance of robust employee training. Next, empower your employees so each one understands that he or she is a food-safety officer. In turn, supervisors must remain acutely aware of what is happening on the production floor at all times. They must then be prepared to recognize and award employees who show initiative to affirmatively identify and correct deficiencies. Thanks to you, we currently enjoy one of the safest food supplies in the world. But, we are also dealing with devastating pathogens that can impact product in any part of the food-processing environment. Consequently, it is up to each of us to do all we can, where we can, and when we can in the continuing battle against E. coli. 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.

TM

NewProducts Hormel Foods’ new value-added ham products hit the shelves

Bar-S Foods Co. has introduced a Smoked Deli Shaved Turkey Breast Lunchmeat to its already popular Deli Shaved Lunchmeat line. The new variety is offered in 1-lb. and 9-oz. packages that offer convenience to both single households and large families. The lunchmeat packaging is pillow packed for long shelf life and freshness and is thinly sliced for that deli-like texture.

Just in time for hearty meals, Hormel Foods has brought to market new product cuts from its Hormel® Cure 81® ham brand. Hormel® Cure 81® hams are now available in even more sizes and slices to expand family choices for every meal occasion. Each contains no preservatives and has no added nitrates or nitrites. The new Cherrywood Smoked Ham steaks are available in single and 3 packs. The diced and cubed products are ideal as recipe ingredients, with suggestions and measurement conversions included right on the package. New varieties include: 12-ounce Cherrywood smoked ham steaks (3 pack), 8-ounce Cherrywood smoked ham steak (single), 12-ounce diced boneless ham and 12-ounce cubed boneless ham.

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www.hormel.com

Bar-S introduces new deli shaved lunchmeat variety

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Nathan’s-branded Angus beef loop sausages make their debut

Tennessee Pride launches its first poultry-based breakfast sandwich

Specialty Foods Group, Inc. (SFG), under license from Nathan’s Famous Systems, Inc., has just launched its new improved Nathan’s all-beef and pork/beef loop sausage, now made with Angus beef. Nathan’s Loop Sausage made with Angus beef is available in two varieties: Beef Smoked Sausage, made with 100 percent Angus beef, and Beef & Pork Polska Kielbasa, the beef portion of which is Angus.

For the Àrst time in its 67-year history, Tennessee Pride has introduced a poultry-based breakfast sandwich: Turkey Sausage Biscuits. They are the only snack-size turkey breakfast sandwich available, and they contain 60 percent less fat than the company’s regular sausage biscuits, according to a company release. The new product is being offered to all Tennessee Pride retail customers and is available in various grocery stores.

www.specialtyfoodsgroup.com

www.tnpride.com

JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

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Ingredients&Formulations

Reduction resolution By Donna Berry

I

n case you were not listening this past year, sodium has become one of a number of evils in the food industry. As a result, food manufacturers are aggressively trying to reduce the sodium content of their offerings in order to appeal to the nutrition labelsavvy consumer.

The police are on it It only takes one voice, and when it comes to the controversies surrounding sodium, the loudest voice in the food industry made it a priority to be heard by the masses. That’s right, according to the Center for Science in the Public Interest (CSPI), the Washington, D.C.-based consumer advocacy group often referred to as the “food police,” the single most dangerous ingredient in the food supply is salt, which is a concentrated source of sodium. For the past five or so years, the group has used various media outlets to inform consumers about the evils of salt, despite differing opinions among some medical and nutritional authorities regarding the correlation of sodium intake with human health and wellness. Regardless of how scientifically valid CSPI’s opinion is, it has received attention — and federal support — and now the food industry is responding. This includes meat processors, who often rely on salt to improve the quality and extend the shelf life of different raw cuts, as well as enhance the flavor and texture of cooked products, including processed meats.

Understanding salt and sodium In order to lower sodium content, one must

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

understand salt’s chemistry, and the functionalities sodium brings to meat. For starters, sodium and salt are not the same. The chemical name for salt is sodium chloride, indicating that sodium is a component of salt. Because sodium is a smaller molecule than chloride, sodium chloride is 39.34% sodium and 60.66% chloride on a molecular weight basis. Food & Drug Administration (FDA) standards also allow table salt to contain up to 2% additives, such as anti-caking agents and processing aids.

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Ingredients&Formulations

Studies suggest that this excessive consumption is a contributing factor to hypertension, heart disease and even certain cancers. What many sodium-reduction enthusiasts do not fully understand is that sodium’s role in many foods is so much more than flavor enhancer. In fact, in many applications, sodium chloride is a functional ingredient, and careless reduction can have a deleterious effect on quality and safety.

More than a salty taste

Compared to other minerals, the human body needs sodium in relatively large amounts, but many believe not as much as currently consumed. Federal guidelines say the average American should consume about 2,300 milligrams

of sodium daily, while some population segments should consume closer to 1,500 milligrams. According to the American Medical Association, most Americans consume more than 4,000 milligrams each day.

Most meats naturally contain 50 to 70 milligrams of sodium per 100 grams. So, in order to manage sodium levels, it is important to know all the sources of sodium. Salt typically contributes the most sodium to meat, followed by phosphates and lactates, each of which makes unique contributions to the quality of meat. Salt is most often added to meat in the form of a brine or marinade. These highly concentrated sodium solutions are absorbed by the protein through

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

a process called osmosis. The sodium denatures protein molecules, causing them to unwind and form a matrix to trap water. This tenderizes the meat, which results in a juicier cooked protein. Further, flavoring added to the brine is carried into the protein with the saltwater mixture. And, as I previously stated, sodium assists with shelf life and food safety, as sodium is a natural preservative that prevents the growth of both spoilage and pathogenic microorganisms by reducing the water activity to the point where not enough is available for their growth. Sodium’s numerous roles suggest that many variables must be addressed when sodium is reduced in meat products. There is no magic bullet, and most processors are learning that they must incorporate a combination of sodiumreplacement technologies to get the best end product. For example, potassium phosphates can substitute for sodium phosphates in brines and marinades, as they work

synergistically with added salt. There are now a number of highly soluble potassium phosphate ingredients in the market, which deliver the combined synergies while at the same time reduce the sodium quantity. However, there is a slight bitterness associated with potassium, but flavorings and seasonings can be added to mask such off-flavors. Another option is to introduce the mineral magnesium along with potassium. Magnesium has been shown to decrease bitterness and at the same time enhance

flavor and provide similar functionalities as sodium. Cured and processed meats also typically contain relatively high levels of sodium. Blends of potassium and sodium pyrophosphates allow for a significant reduction in sodium, as compared to when standard sodium phosphates are used. Such phosphate blends can also function as a binder in deli meats, allowing processors to achieve improved yield, texture and sliceability. They help prevent lipid oxidation, too, thus extending shelf life by retaining fresh flavor. With many sodium-reduction options in the market, and more technologies sure to emerge this year, make a resolution to reduce in 2011. Happy New Year! 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.

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Marlen International Marlen International, based in Overland Park, Kansas, is recognized as a worldwide leader in designing and building processing equipment for a variety of products including meat, poultry, and Àsh. Marlen International products are sold in many countries under the brand names Marlen and Carruthers and are used for pumping, portioning, Àlling, dicing, grinding, slicing, reducing, chilling and cooking food. Marlen International’s highly engineered products, parts, and Àeld services have been used by blue chip processors for more than 50 years. They provide customers a team of skilled personnel to assist in the planning and implementation of complete processing systems. Marlen’s products include the world famous Marlen OPTI Series pump that features the twin piston technology and is built to USDA and CE accepted standards. Excellent vacuumization provides the highest density attainable when stufÀng that results in better yields and casing savings. Opti pumps handle products ranging from stiff emulsions to whole muscle applications. The gentle handling of products by the Marlen twin-piston design insures the highest quality end product attainable. Marlen’s Thermal Processing lines, including food processing ovens/smokehouses, blast chill cells, brine chillers and continuous cook systems, are designed to produce product that is uniform in temperature, color and shrink with repeatable results. Marlen’s control systems provide complete data reporting after process. Carruthers Slicers/Dicers are the industry leader in size reduction equipment. Able to process fresh, frozen or cooked products, the Carruthers line of slicers and dicers are designed to improved yields, reduce labor costs and increase throughput. Carruthers Àllers are designed with Slide-Àll Àlling basin technology that provides the ability to gather large pieces or random/irregular sized products for consistent portioning into container formats with gentle handling to preserve the product integrity and provide excellent product appearance.By Eliminating air through the compression of product, it creates tightly formed portions which in turn can be easily conveyed and transferred into containers cleanly with no seal contamination. Carruthers Àlling technology forms volumetric shapes for a direct, accurately placed deposit to Àt containers resulting in accurate Àll weights, achieving a standard deviation of 2% or better. Improved yields, labor savings and high production are the signature of the Carruthers Pak series Àllers. Marlen International. Real Innovation. www.marlen.com and www.carruthers.us 800-862-7536 20

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

FPSA & Process Expo FPSA has taken another step to make certain that PROCESS EXPO 2011 as well as future shows will provide the highest quality experience for both exhibitors and attendees. The show has contracted with a company named ethnoMetrics, a leader in fact-based services in face-to-face marketing that offers trafÀc measurement, and an analysis of timing and attendee movements on the tradeshow Áoor. Individual exhibitors will be able to measure the effectiveness of their booth and personnel in drawing in and engaging customers who walk by their booth. There will be two upcoming seminars on ethnoMetrics, the Àrst of which will be held on Friday, March 11, 2011 at the FPSA Annual Conference in Palm Desert, CA, while the second seminar will be held at the FPSA Annual Operations Conference in August in Chicago. PROCESS EXPO 2011 will be held November 1-4, 2011. Attendee registration will open in January. For more information on all FPSA events go to www.fpsa.org Editor’s Note: The National Provisioner, in conjunction with the Meat Industry Suppliers Alliance, will spotlight a member company and the many outreach activities of MISA every month as a service to the industry.

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CoverStory

2011 Economic Outlook Cautious growth ahead Economy, protein industry appear content to resume growth at a deliberate, measured pace. By Andy Hanacek, Editor-in-Chief

T

wo-and-a-half years out from the start of what some are calling “The Great Recession,” it appears that economic growth is inching its way into the lexicon once again. That bodes well for the protein industry in 2011 — although most economists and market analysts do not believe it will be a rocket shot recovery. While the plunge in the stock market in late 2008 and the subsequent “bottom” in March 2009 were hard-hitting, fast-paced wake-up calls for the economy, the rapid downward spiral made many businesses and the government more prone to rebuilding the economy slowly and piece-by-piece. The protein industry stands among the tallest of industries in terms of resuming growth in a more deliberate, measured way. William P. Roenigk, senior vice president of the National Chicken Council, says broiler companies are counting on a drop in combined meat (beef, pork, lamb and veal) consumption to the lowest levels since 1935, during the Great Depression.

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

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CoverStory They’re also banking on a more robust “away-from-home market” for chicken and a modest rebound in chicken exports in 2011. “All three [of these] will need to occur in a measurable way for the broiler industry to sustain a profitable year,” Roenigk adds. Three variables loom large for the broiler industry in 2011. First, he says, is whether the market can handle a broiler production increase of 3 percent or more. Second, broiler companies will need to manage higher grain prices and the un-dampened price volatility of corn and soybeans. Robert Moskow, William Sawyer and Marcela Giraldo, research analysts covering Tyson Foods for Credit Suisse, confirm the industry concern over higher grain costs in their Nov. 22, 2010, report on the stock, stating that earnings could decline in the back half of the 2012 fiscal year, “when hedges on grain costs roll over.” Finally, Roenigk says consumer demand needs to strengthen enough at both foodservice and retail to help offset the price/cost squeeze. Scott Brown, University of Missouri livestock economist, expects demand to play a big role in beef prices as well (See “Consumer demand to drive beef prices higher,” on page 28 for more information). Brown believes processors should be “OK” in 2011. “Although we still have a lot of folks out of work, income growth appears likely for 2011, [which] should allow for higher prices at the retail level as well,” he says. Brown thinks the key to a recovery in consumer meat demand rests in lower unemployment rates, which need to get below 9.5 percent to spur demand recovery. “Much of the price increase we are experiencing today is lead from shorter supplies,” he explains. “A scenario where strong demand growth coupled with what looks to be a weak supply growth in the meat markets in 2011 would push prices higher, and do it quickly.” Donnie Smith, CEO of Tyson Foods, 24

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

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CoverStory

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expects protein to be flat at retail in 2011, with chicken being a modest winner, as sourced in the Moskow, Sawyer and Giraldo report. The analysts expect a 2 percent contraction in beef supplies to be a mild positive for the chicken retail market, but that “chicken substitution on restaurant menus has not progressed as expected.” Nonetheless, Roenigk says, broiler companies remember that history, more often than not, repeats itself. And given the movements of some beef and pork producers, it appears many across the industry agree. “The past three years have made the surviving broiler companies stronger, more resilient, and more aware that tougher times are never far off,” he explains. “Market conditions, cost pressures and government regulatory burdens will continue to test broiler companies in 2011.” Brown believes energy costs could play a large factor in making margins

tighter throughout the supply chain in 2011, as processors continue to wind their way through the sustainability movement. Also, though not strictly classified as economic challenges specifically, the economic impact that regulatory measures — such as the USDA’s Grain Inspection, Packers and Stockyards Administration (GIPSA) proposed livestock marketing rule and the EPA’s mandate that 13.95 billion gallons of ethanol be produced essentially from corn in 2011 — could have the industry turning on a dime in 2011. The American Meat Institute commissioned a study by economist John Dunham of John Dunham & Associates to determine the economic impact of the GIPSA rule. On Nov. 10, 2010, Dunham authored an op-ed piece to The Oklahoman stating that if the rule moved forward, the nation would lose 104,000 jobs, along with approximately $14 billion in total revenue.

JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

27

CoverStory

Consumer demand to drive beef prices higher By Duane Dailey, senior writer, Univ. of Missouri Cooperative Media Group

S

cott Brown, University of Missouri livestock economist, certainly doesn’t deny that, had he mentioned $1.25 fed cattle prices a year ago, he’d have been “laughed out of the room.” “Considering the supply, you have to think stronger prices are ahead,” said Brown, with the MU Food and Agricultural Policy Research Institute. He’d been looking at feedlot prices already above a dollar, April futures prices above $1.05 and fewer calves on feed. “We’re not seeing any slowing in that shrinking of the cow herd,” Brown added. “There are going to be fewer calves.” But in economics, demand plays a role as well in making prices.

28

“The great driving force will be demand,” Brown said. “The economy has shown life and demand will return. But when? Prices are moving higher and could move up sharply if large demand recovery occurs.” At a meeting with cattle producers at Bolivar, Mo., earlier this fall, Brown told the hazards of making price projections, explaining that, in the past, if supply was known, predicting a price was an easier task. “Nothing is that simple anymore with a hard-hit consumer economy that slows demand,” he said. “Add great volatility in all markets, and a price outlook becomes more uncertain.” Brown added, cow-calf producers are slow to respond to new market signals. There is a biological lag in raising calves. It takes years between the decision to produce a calf and having one ready for market. “It’s like turning around a large towboat, instead of a

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

speedboat,” he said. So far, cow herd numbers continue to drop, in spite of higher short-term prices. Just when feeder-calf prices were starting to rise, they were hit by higher feed costs and uncertainty in the feed supply. “A lot depends on what happens in the corn market,” Brown told the producers, and reminded them, “In spite of a drop in projected corn harvest, we will still have the third-largest corn crop on record. Both market fundamentals and speculative activity have moved corn prices higher quickly.” The corn supply will impact the beef price outlook, and Brown said crop allocation will be a necessary decision “Without policy change, we will continue to have volatility,” he said, adding that there is a big supply of corn this year. But think what could happen next year. There is competition for corn ground from other sources. “If we plant fewer acres and then have a shortage of rainfall, it could become a pretty scary scenario,” he explained. Brown urges cow-calf producers to look beyond the short-term feed outlook.

“The market still comes down to supply and demand,” Brown said. “Cow numbers are shrinking, there will be fewer calves and domestic demand will recover. Current macroeconomic outlooks do not point to a double-dip recession.” For more optimism, Brown said, add growing international demand. Both Korea and Japan reopened their trade for more high-quality beef.

“International consumers will battle domestic consumers for our restricted supply of meat,” Brown said. “That’s very positive for prices.” This story was supplied by the University of Missouri Cooperative Media Group. For more information, contact Duane Dailey at (573) 882-9181 or Scott Brown at (573) 882-3861.

JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

29

SpecialFeature

Keeping time with the

CONSUMER

Changing shopper purchasing patterns are creating strong merchandising opportunities. By Richard Mitchell, editor , Refrigerated & Frozen Foods Retailer THE EVOLVING NATURE OF SUPERMARKET DELI AND MEAT DEPARTMENTS, along with changing shopper demographics and a recessionary environment, is transforming consumer buying behavior. Such factors as busy lifestyles, tight budgets and a lack of basic cooking skills are causing many consumers to eat at home more frequently—and leverage the expanded arrays of supermarket prepared foods. These newer dynamics are creating ripe merchandising opportunities for deli and meat merchandisers. “Marketing prepared foods is an opportunity that is looking right in the face of supermarkets,” says Richard George, professor of food marketing at St. Joseph’s University in Philadelphia. “Never has there been a better time to be a deli operator than today.” The Arlington, Va.-based Food Marketing Institute in its 2009 U.S. Grocery Shopper Trends report notes that consumers in an average week prepare five dinners at home, up from 4.9 a year earlier. Shoppers also eat out 1.2 times a week and consume takeout meals an average of 0.8 times. The FMI notes that retailers are ramping up their prepared food and convenience offerings to appeal to shoppers who lost their enthusiasm for restaurants because of the economy. They key to success, the FMI states, is to make the foods both tasty and convenient and insure that they represent value to customers. Shoppers are most interested in ready-toeat solutions and many want to see an expanded ready-to-eat section in their primary stores, according to the FMI.

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

“Consumers are looking for convenience and there will be continued growth in the ready-to-eat and grab-and-go areas of the deli and meat departments,” agrees Sherry Fry, vice president of the Perishables Group, a Chicagobased food marketing and consulting firm. “That includes rotisserie chicken and other fully cooked entrées and value-added meats.” Among the key buyer segments are younger shoppers who lack cooking skills and time-starved consumers, she notes. A Perishables Group study of retail delis reveals that operators are expanding their range of prepared offer-

ings, and some are offering hot food bars and buffets, which Fry calls “restaurants within the deli.” “Many delis are trending to gourmet concepts with high-end quality, such as Wegmans, and suppliers also are developing additional products,” she states. Indeed, more retailers are following the lead of Rochester, N.Y.-based Wegmans Food Markets Inc., considered

by many analysts to be the standardbearer for restaurant-quality prepared foods merchandising, and are upgrading their offerings. Wegmans, which operates 75 stores in New York, New Jersey, Pennsylvania, Virginia and Maryland, markets a plethora of ready-to-eat and ready-tocook entrées and side dishes, and operates hot and cold self-service buffets and full-service food stations.

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SpecialFeature plastic leak-proof containers. Offering expanded and higherquality assortments of prepared foods enable merchandisers to better meet expanding shopper interest in the category. The Perishables Group reports that prepared foods accounted for 50.1 percent of deli department dollars and 56.8 percent of volume sales for the 52 weeks ending Dec. 26, 2009. Prepared foods dollar volume was up 0.8 percent versus the year-earlier period, compared to 0.1 percent for the entire deli. In the first half of 2010, prepared foods had nearly a 5-percent dollar and 7.5-percent volume growth versus overall deli dollar and volume growth of 2.3 percent and 4.5 percent. Among the expanding food sectors are Asian, Indian, Mexican and sushi, Fry says.

How Deli Sales are Shaping Up Share of Deli Department Dollars

Beverages 4.2%

Other 0.4%

Cheese 20.4%

Meat 25.0%

Share of Deli Department Volume Beverages

Prepared Foods 50.1%

9.2%

Other 0.6%

Cheese 14.5% Meats 18.8%

Source: Perishables Group FreshFacts® Powered by Nielsen. Figures represent activity for 52 weeks ending 12/26/09.

Prepared Foods 56.8%

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SpecialFeature “Delis are competing more fiercely with restaurants, including quickservice and fast-casual outlets, for prepared foods customers,” she notes. “As the economy rebounds, there will be opportunities as well as challenges for operators. Maintaining customer interest will depend on how aggressive merchandisers are in offering different meal solutions.” While many cost-conscious consumers are seeking value-priced selections, there still is a large segment of shoppers willing to pay higher amounts for top-quality foods. Indeed, Fry notes that sales are increasing for such pricier segments as deli pizzas, sushi and specialty cheeses. Pizza sales dollars were up 10 percent in 2009 with activity driven by whole pizza purchases, higher prices and increased distribution, the Perish-

ables Group reports. Sushi sales, meanwhile, increased 7.1 percent and were propelled by greater distribution and increased SKUs. Supermarket meat departments also are benefitting from costconscious shoppers’ migration from eating out to cooking at home. FreshLook Marketing Group, Hoffman Estates, Ill., reports that fresh meat sales were up 2.3 percent for the 52 weeks ending July 25. Beef activity jumped 2.4 percent during that

period. “Consumers are focusing more on savings by dining out less and purchasing more beef middle meats,” says Shelley Bradway, marketing manager for the Centennial, Colo.-based National Cattlemen’s Beef Association (NCBA). Middle meats include such steaks as ribeye, sirloin, T-bone, top loin, porterhouse and tenderloin, as well as back ribs. Beef middle meat sales increased about 10 percent for the 18 months ending July 25 compared to the year-earlier period, according to FreshLook. Prices were about 5-percent lower than a year earlier—in part because of a drop in demand at foodservice, which resulted in greater supplies. Peter Fitzgerald, meat director of Highland Park, Ill.-based Sunset

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SpecialFeature The economy also is spurring more consumers to embrace privatelabel offerings.

Food Mart Inc., which operates four supermarkets in Chicago’s northern suburbs, says featured proteins are generating a larger portion of his meat departments’ overall revenues, which is impacting profit margins. “The days of the four-dollar gallon of gas have passed and people are back to shopping many outlets to take advantage of the sale items in each

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

location,” he states. “When middle meats are on sale there is definitely a stack-up mentality.” In a November 2009 survey commissioned by the FMI, Anne-Marie Roerink, the FMI’s former director of research, found that 40 percent of shoppers have changed their meat purchasing patterns because of the economy. Many of those consumers are taking money-saving measures. Top activities include reading grocery store advertising more often or carefully (cited by 78 percent of respondents who changed their buying behavior); stocking up on meat when it is on special (74 percent); looking more at price per pound rather than price per package (73 percent); purchasing bulk packages (72 percent); and buying less expensive cuts of meat (72 percent). Activities often differ in accordance with the shopper’s demographic group. While 72 percent of persons indicated they were buying less expensive cuts, the rate rises to 82 percent for consumers in households of five or more members and drops to 69 percent for singles. The online survey included 1,100 shoppers who mirror the demographics of the U.S. population. The economy also is spurring more consumers to embrace private-label offerings. The Perishables Group reports that private-label sales were up 11.3 percent in 2009 for bulk deli meats, 5.9 percent for pre-sliced meats and 13.6 percent for specialty meats. “There will be further growth of private label in the fresh segment,” says W. Frank Dell, president of Dellmart & Co., a Stamford, Conn.-based retail consultancy. “Store-brand items create an image and convey to shoppers that they only could buy the products at specific stores. Most retailers can’t beat Wal-Mart on price, but they can counter the chain with different private-label selections.” This article first appeared in the October 2010 issue of Meat and Deli Retailer, a sister publication of The National Provisioner, and uses the most up-to-date data available at the time of publication.

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Filtering

out

By Megan Pellegrini, contributing writer

problems

Injection and marination systems are improving their pump consistency, throughput and Àltration techniques. INJECTION AND MARINATION SYSTEMS ARE NOTORIOUSLY TRICKY TO RUN — outside of creating a uniform, quick and safe product — but product manufacturers are making continual improvements to their pump consistency, throughput and filtration systems. “Meeting industry demands for increased throughput, which requires adjustments in injection pressures and can

38

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

cause problems with uniformity of injection levels in some product, is a constant challenge,” says Lynn Knipe, Ph.D., extension processed meats specialist, The Ohio State University, based in Columbus, Ohio. Indeed, injectors that insert bone-in product often run into mechanical issues, likely due to high product weights and the resistance these larger cuts put on the injector. In

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The self-cleaning FM80 Filter is always clean, eliminating brine flow restrictions and pressure drops, as well as clogged needles and declining yields. At the end of the day, you’ll realize higher yields and a more consistent product.

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A unique pump-to-pipe system ensures uniform brine flow and distribution to each needle. Constant pressure is maintained as the brine flows from the pump to the needles through pipes with continuously decreasing diameters. The system is rounded to eliminate particle traps. The design allows easy cleaning without elaborate, time-consuming disassembly found in manifold systems.

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TechProcessing addition, “variable sizes of product going through an injector can sometimes pick up variable levels of brine, resulting in product inconsistencies,” say Cargill Inc. food scientists at the company’s Wichita, Kan., research and development center. If machines can avoid recycling brine or curing systems that run off meat cuts during the injection process, then they can also better limit surface contamination from pathogens. “Translocating pathogens — particularly E. coli O157:H7 in beef cuts — when using injectors to enhance meat cuts is an industry challenge,” says Knipe. “For the most part, processors are applying organic acid rinses to the meat cuts prior to the injection process to eliminate surface contamination, due to pathogens, from being pushed

into the center of the meat cut.” According to Knipe, more manufacturers are developing equipment that can respond to industry demands for increased throughput today. “The ability to hit injection targets more closely and the uniformity of solution distribution in meat cuts have

improved over the years,” he says. “As the speed of conveying meat through an injector is increased, the injection pressure also has to be increased to meet the same injection target,” which can result in other quality and injection uniformity problems particularly with smaller cuts of meat.

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Email: [email protected] Phone: 847.763.9534 Fax: 847.763.9538

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TechProcessing

Filtration systems also continue to become more robust as manufacturers improve their technology. The filtering systems for fat and protein now allow for a more complete use of recycled brine solutions. “Filtration systems have been improved to remove more particulate from re-circulated brine, and head and manifolds have been designed to enable more thorough and efficient

sanitation steps,” says Cargill. A few manufacturers also have technology that enables the injection of emulsified trimmings in either fresh or cooked applications. “Pump consistency has also been improved over the years, with many newer machines seeing lower standard deviations on pump percentages,” says Cargill’s food scientists. Machine improvements can still be

made, however, for better detection of clogged needles, in-line scale systems that help to monitor pump levels, and fool-proof assembly (if the machine is not assembled properly, it won’t run to minimize damage), notes Cargill. In addition, it would be a benefit to reduce the number of moving parts. “Injection of bone-in products is hard on equipment, and we would like to see advances in machine design to improve durability of bone-in dedicated machines,” says Cargill. According to Knipe, some improvements could still be made to reduce the amount of brine that is wasted or not used, either because of the amount of brine that is needed to prime the injector pumps or the brine that that is not recycled because of inadequate filtration systems. “Also, injection solutions that contain inorganic phosphates pose an environmental hazard when they are flushed through the waste water system,” he says.

Get your fix on the go! Get everything you love about The National Provisioner anywhere you have internet access with our digital edition available at ProvisionerOnline.com. All of the topical columns, useful features and technology updates you look forward to can be viewed in an environmentally friendly format from your laptop, iPad or Smartphone.

www.ProvisionerOnline.com 42

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TechProcessing SLICERS

Quality, safety the key to improved slicing The National Provisioner asks editorial board member Lynn Knipe, Extension Processed Meats Specialist and associate professor in Food Science and Technology, and Animal Sciences at Ohio State University, for his take on meat-slicing technology and techniques. Sanitation and the need for producing a consistent, high-quality product remain atop the list for processors in the new year.

NP: What is the No. 1 challenge processors face in terms of slicing equipment? Knipe: Sanitation is the No. 1 concern of processors regarding slicing equipment. Slicing equipment needs to be easy to disassemble — in order to access harborage points for Listeria monocytogenes — and tolerant of the cleaning process (e.g., application of water, cleaners, sanitizers, heat, etc.). NP: How can processors address that challenge? Knipe: Most equipment suppliers are now making equipment available that satisfies the sanitation requirements. NP: As speed and efficiency of slicing equipment improve, is the equipment able to maintain a consistent, high-quality product, or is customization of the process necessary to ensure that? Knipe: Producing a consistent, 44

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WEBER INC. 10701 N. Ambassador Drive Kansas City, Missouri 64153 Phone: (816) 891-0072 Fax: (816) 891-0074 www.weberslicer.com e-mail: [email protected] We proudly support the missions of

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product, assures first and last slice perfection within Newly improved for even greater productivity, the Weber 904-2 has been enhanced to provide the speed, each portion. Imperfect slices and off-weight portions precision and food safety features required by today’s are virtually eliminated. high-volume processors. Renowned for presentation flexibility, the Weber 904 has unleashed the imaginations of processors the One significant improvement in the 904-2 System is world over, making possible the nearly limitless a new, central loading unit that facilitates exact creation of portion designs and party trays that achieve positioning of products up to 10-feet in length. This distinction in today’s competitive marketplace helps cut loading cycles in half, while also reducing end-piece waste. Slice 4.25-inch logs at blade speeds Watch video on your desktop or your mobile device up to 2,000 RPM. using the TAG below. You will quickly see how Further enhancing throughput while reducing product WEBER WORKS for more profitable processing. waste, is Weber’s idle-cut technology. This innovation instantly shifts the blade position as each portion is completed. Moving the blade, rather than the

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TechProcessing high-quality product is typically a function of product characteristics, particularly at high speeds. These characteristics include product temperature or firmness, how well sectioned and formed pieces adhere, etc. So, customization of the process is necessary with high-speed slicing. NP: You mention sanitation of slicing equipment as the No. 1 concern — do you believe the industry has done a good job of heeding the call in this instance? Have you heard of or seen any slicing operations put any additional emphasis upon this area? Knipe: The manufacturers of slicers have responded to the need for improving their equipment for ease of cleaning and sanitizing, however, these changes add costs to this equipment. Many processors have invested in this more expensive slicing technology,

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however, not all processors are able to or interested in making the additional investment. NP: How can slicing equipment advance further to help processors? What is the next step for the technology, in your opinion, based on your experience? Knipe: In my opinion, considering the relative biological risks of sliced, ready-to-eat meat products, any advances in eliminating L. monocytogenes from

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

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the sliced products would be welcome. Some work has been done on rinsing blades during slicing or during breaks, as well as conveyor belts with ozone and other antimicrobial agents, to remove or destroy L. monocytogenes, but further development of this technology would be helpful. Lynn Knipe is the Extension Processed Meats Specialist and Associate Professor in Food Science and Technology, and Animal Sciences at Ohio State University. He is also a member of The National Provisioner Editorial Board. For more information, contact him at [email protected] or (614) 292-4877.

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FoodSafety EMPLOYEE HYGIENE

Success in simplicity

Photos by Vito Palmisano

Keeping GMPs simple can help foster a culture in which plant employees take ownership of their own hygiene and food-safety practices. By Christine Hurckes and John Butts, Land O’Frost WHEN WE THINK OF GOOD MANUFACTURING PRACTICES (GMPs), the first thought that usually comes to mind is the set of rules developed by the government in the U.S. Code of Federal Regulations (21 CFR 110). These are the rules that were written to require food manufacturers to proactively maintain proper product-safety measures to ensure that their products are safe and wholesome. Since the last time these rules were updated technology, pathogen control, and overall quality standards have evolved. GMPs are the cornerstone of a plant’s hygiene program, but they are not HACCP critical control points. They do not

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

absolutely control food-safety risks. Most GMPs are focused on reducing the potential for contamination by the food handler — protecting the food from the employee. The secret to incorporating an effective GMP program — one with which employee compliance can be assured — is making it simple. The more complicated it is, the harder it is to execute. Use facility design to make GMPs simple. Create a controlled environment. The AMI’s facility-design principles identify how to create a controllable facility. The principle of absolute separation can’t be stressed enough. When tools, equipment and employees physically

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FoodSafety can’t move freely between the two areas of the plant, the cross-contamination potential from the raw or high-risk area is greatly minimized (do not blame the people — this is a management issue). Housekeeping is another way in which the environment can be controlled.When tools and ancillary equipment have a designated location, controlling the movement of employees is that much easier (Everything has a home, and there is a home for everything). When everything has strategically located homes, employee traffic into high-risk areas can be eliminated. Providing designated housekeepers to keep areas clean will keep food handlers from indirectly touching the floor and minimizing the floor-to-product transfer vector (enforcing the concept that “our plant is not your mother’s kitchen — if you are a food handler you are not to pick up the mess you made”). Maintaining a dry environment is another way facility design can be used to simplify the GMP plan. Removing water from the environment by locking up hoses, eliminating mid-shift cleanups and maintaining dry floors are all ways to keep the employees from spreading contamination. Water greatly enhances the potential for creating a vector for bacterial contamination. When moisture is combined with employee movement, management has created conditions for transfer (again, do not blame the people — this is a management issue). Be realistic about what we expect a GMP plan to accomplish. When rules and enforcement become more and more stringent, that’s a sign the facility isn’t capable of meeting expectations. When there are 20 employees entering a high-risk area at the same time, but only one hand-wash sink, can you expect that they all are going to wash their hands properly? When the shortest unobstructed traffic pattern takes an employee through a high-risk area, can you expect they won’t use that route? Redesign the facility to add more hand sinks and block traffic patterns, and the expectations of the GMP plan can become a reality. GMP plans have to be monitored and maintained. Visual audits give a good snapshot of the activity in the area.You can document that floors are dry, physical barriers and separation have not been breached, and the dress code has been followed. To understand and maintain a controlled environment, microbiological monitoring is needed. This information will provide the data needed to recognize an otherwise undetected trend or change in the environment. Require microbial specifications for surfaces food handlers contact. Act on statistically significant upward trends and incapable processes. When downward trends are identified, determine why they occurred and how to hold that gain. GMPs are part of the food-safety culture. They are

Andy Hanacek (left), editor-in-chief of The National Provisioner, and John Butts discuss the organization of one of two sanitation cages (one for the raw side, one for the cooked-product side) in which the Lansing, Ill., facility’s sanitation equipment is stored.

instilled at the top and driven down. Facility design may come at some cost, but it shows a commitment to food safety by management and owners. In the ideal situation, employees feel ownership of the product’s safety. Once this ownership is established, each employee will hold each other accountable to GMPs. One situation that exemplifies the accountability to food safety and proof that GMPs are recognized and working is when the owner of a privately held company noticed something with a slicer and proceeded to investigate the problem. This owner was informed by an employee that GMP policies were not being followed. That slicer operator was empowered and felt personally responsible. She was comfortable enough to inform the Big Boss (the owner) of that infraction. The company’s food-safety culture fostered that comfort level. GMPs are also the foundation of a sound food-safety plan.When rules are piled on top of food handlers, it’s difficult on them to focus on what is really important. In a controlled environment a food handler can focus on their personal behavior and doing their job. They can easily access the tools for the job, they understand what routing to take, and they aren’t tempted to take shortcuts through high risk areas. A controlled environment allows for simplicity in a GMP plan. Combine audit data and microbiological monitoring data determine system capability and control. Use to facility design to solve problems that are encountered. Stated again, the secret to compliance and a strong GMP program is making it as simple as possible.

FoodSafety NANOTECHNOLOGY

A silver BULLET? Researchers evaluate the functionality of silver nanoparticles as a weapon against pathogens on food-processing surfaces. By Sean Thomas, Georgia Tech Research Institute FOOD PROCESSING FACES NUMEROUS CHALLENGES with controlling different strains of bacteria on the plethora of plant surfaces. Foodborne pathogens account for 76 million illnesses annually in the United States. Of those, 325,000 result in hospitalization and 5,000 result in death. Numerous research initiatives are evaluating the viability of using nanoparticles as antibacterials for providing food-safety solutions. For thousands of years, various metals, such as silver, gold and copper, were known to prevent microbial, fungal and viral pathogenic activity. Silver is known for being a powerful germ and bacteria fighter. Silver at a nanoparticle size of 5-20 nano-

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Photo by Steven Thomas

Sean Thomas, GTRI research technologist, prepares a test coupon for color index analysis using a spectra-photometer.

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

PipeChek / Opti 200 Bone Reduction System X-ray Inspection and Vacuum Pump Combination Superior Bone Detection System for Piped Meat and Poultry Products Mettler-Toledo Safeline and Marlen have joined together to develop a superior method of bone detection and reduction in the processed meat and poultry marketplaces. Marlen’s Opti 200 vacuum pump technology eliminates air pockets in the product flow. This allows the Safeline PipeChek x-ray system to create an optimal image of bones, enabling superior detection. Proprietary software, specifically developed for this combination system, accurately rejects detected bones based on flow location determined by the Opti 200.

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FoodSafety meters will cover large surface areas at small volumes, allowing these nanoparticles to interact with other particles.With bacteria measuring in the micrometers, the difference in scale between the bacteria and the nanoparticles means that on a coated surface a large number of the silver nanoparticles will be available to bond and fight each bacterial or fungal organism. As few as 100 particles of silver are sufficient to attack micro-organisms of bacteria. Studies show no micro-organism tested has been able to survive when exposed directly to colloidal silver. Recently, a group of researchers within the Georgia Tech Research Institute (GTRI) teamed with colleagues at the University of Georgia (UGA) and an industrial partner that has developed a nanoparticle deposition technology to conduct efficacy testing of silver nanoparticles on food-processing surfaces. The primary

As few as 100 particles of silver are sufficient to attack micro-organisms of bacteria. Studies show no micro-organism tested has been able to survive when exposed directly to colloidal silver. goals of this ongoing research study are to evaluate the functionality of depositing inorganic antimicrobial/antifungal nanocoatings (IANs) on various foodprocessing surfaces (conducted by GTRI researchers) as well as determine the antibacterial efficacy of the IANs (conducted by UGA researchers). The GTRI researchers evaluated IANs deposited on various FDA-approved surfaces ranging from stainless steel to different plastics such as delrin, HDPE (high-density polyethylene), and UHMW

(ultra-high molecular weight polyethylene). Specific objectives were to determine the resistance of wear and to assess the IANs’ ability to withstand sanitation. A test bed was designed to determine the wear on the surfaces with poultry and other materials such as FDA-approved gloves and cleaning products. Three-inch square coupons were made at a local machine shop and then coated with silver nanoparticles deposited via a proprietary process developed by the industrial partner. The coupons

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were fastened to a test bed and poultry product cycled over it to determine wear resistance. In addition, replicates were used in testing to determine bacteria efficacy and sanitation process resistance. For the sanitation process testing, the coated coupons were pressure-washed and exposed to cleaning chemicals that are used daily in processing plants. Typically, a qualitative measure for determining nanoparticle coverage is used. The industrial partner supplied a proprietary marker that fluoresces when exposed to the nanoparticles deposited on the coupon surface. The GTRI research team attempted to better quantify coverage using a spectra-photometer that provides a color indexing of spectral distribution between 380 nm to 780 nm. The recorded change in light intensity was used as a surrogate for measuring reductions in particles on the coupon surface. First-year testing showed light intensity reductions (that are assumed to correlate with silver nanoparticle

reductions) of 9.6% for nylon, 8.4% for 316 stainless steel, and only 1.1% for delrin after eight hours of vigorous wear and sanitation. Further work is needed to assess any errors associated with using the color indexing method. Bacterial efficacy testing used five strains each of E. coli O157:H7, and serovars of Salmonella enteric and Norovirus were tested. The strains were made resistant to 50 ppm nalidixic acid (NA) grown in tryptic soy with 50 ppm NA broth (TSBN; Difco) for 24 hours at 37°C. Five strains/serovars of each pathogen were combined to yield a mixed culture containing equal proportions of each (25 ml). Cells were harvested and resuspended in 25 ml of 0.1% PW. The bacterial pathogen cocktail and a partially purified culture of Murine Norovirus (MNV), a culturable surrogate for Human Norovirus, were spot inoculated onto coupons and allowed to adhere for time intervals between 1 hour and 24 hours at ambient temperature. After elution from coupons by stomaching

or repeat pipetting, standard bacterial culture methods and virus plaque assays were used for calculating log reductions. Further efficacy testing is underway and results are pending. If the efficacy results prove promising, the team will continue to work together to perfect the process of applying nanoparticles of silver to all FDA-approved surfaces found in food-processing plants.

Thomas

Pierson

Sean Thomas is a research technologist in the Georgia Tech Research Institute’s Food Processing Technology Division. His areas of expertise are electronic and mechanical system design. He can be contacted by email at [email protected]. John Pierson, GTRI principal research engineer, also contributed to this article.

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Rehrig co-extruded Slip Sheets are a cost-effective alternative to pallets. Impervious to moisture, high tensile strength plastic provides added tear resistance making them the perfect replacement for fiber or corrugated sheets, as well. Available in standard or custom sizes, Rehrig Slip Sheets provide superior slide resistance, keeping goods securely in place. Manufactured from nearly 100% recycled material, each sheet is also 100% recyclable. Beyond the sale, Rehrig can help you develop a customized re-use or buy-back program, further lowering your average cost per trip. Phone: (800) 546-4993 Email: [email protected] Web: w w w.rehrigpacific.com

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JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

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C LKSE A T T IP4639 A

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Hear what the experts have to say about the latest technologies in portioning, slicing, coating, frying, cooking, freezing and maintenance. It’s all happening at booth 4639. Stop in. Our best minds will be there to field any and all questions. Interested in automated portioning and slicing? See what’s new with our DSI technologies. High volume cooking on your hit list? Learn about the latest Stein MultiPhase™ cooking solutions and the new Double D searer/grill marker. Freezing? We’ve got Frigoscandia and Northfield solutions. Aftermarket Parts and Service? Speak with one of our specialists at the Aftermarket counter. We know you have a lot of ground to cover at IPE so we’ll get to the point and get you on your way.

JBT FoodTech is now the exclusive North American sales agent for the Odenberg Pallet-Link® system. The patented Pallet-Link system provides controlled parameter chilling and freezing for multiple products, simultaneously.

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More innovations for poultry processors at IPE. Just what you would expect from JBT FoodTech. As a longtime provider of integrated processing solutions for poultry processors, JBT FoodTech continues to enhance its capabilities: …
The new DSI Adaptive Slicer™ system combines with the DSI Waterjet Portioning system to create a DSI Adaptive 3D Portioning™ System allowing for double-digit yield improvement. …
For enhanced product appearance, JBT FoodTech also now offers the Double D Searer/Grill Marker suitable for a variety of poultry applications. …
For processing efficiency and value, JBT FoodTech has unveiled the MX-II, a next generation MicroMAX™ Filter. …
Most recently JBT FoodTech has been named the exclusive sales agent in North America for the Odenberg Pallet-Link® System. The Odenberg Pallet-Link system offers variable retention time and buffering for controlled parameter chilling and freezing for multiple products at one time.

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TechPackaging

Putting a

LIDon it New trays and lids are providing improved clarity, support and ease of handling — at lower costs. By Megan Pellegrini, contributing writer AS A RESULT OF WAL-MART’S ADOPTION OF CASE-READY MEAT PACKAGING, and the more prevalent use of modified-atmosphere packaging over the past 10 years, many different lids and plastic trays are being used in meat packaging today as alternatives to the traditional foam trays. New tray materials are providing improved clarity, product support and protection, and ease of handling at lower costs. “In dollar terms, foam trays are by far the leading tray type in meat, poultry and seafood packaging, although non58

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

foam trays are expected to grow faster in coming years than foam trays,” due to a mature market, increased use of nonfoam trays in case-ready packaging and growing interest in environmentally friendly packaging, say Esther Palevsky and Joe Iorillo, analysts for The Freedonia Group, an international business research group, based in Cleveland. Trays and lids are also more prevalent in the meat aisle today because of their use in modified-atmosphere packaging (MAP), in which gases like nitrogen and carbon dioxide are in-

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as ethylene vinyl alcohol, laminated to the inner tray,” say Palevsky and Iorillo. “Higher performing films will see increased use as such films offer extended freshness and are important in

jected into the package, and processed deli meats. “This [use of MAP] will prompt heightened demand for barrier trays, which often employ barrier films, such

enhancing product display.” Plastics such as polypropylene, amorphous polyethylene terephthalate (APET) and crystallized polyethylene terephthalate (CPET) are also being

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TechPackaging increasingly used in trays. Palevsky and Iorillo note that some tray packaging systems enable a reduction in tray height over standard lidding films, thereby reducing overall packaging, saving retail and storage space and reducing shipping costs. Other recent innovations include self-absorbent foam trays, which are designed to soak up blood and other liquids, eliminating the need for a separate soaker pad. In addition, sustainability and environmental concerns are prompting more use of trays designed to be biodegradable in industrial composting facilities, according to Palevsky and Iorillo. Rigid trays are facing growing competition from flexible packaging, such as pouches and bags, because the flexible packages use less overall materials, are less likely to leak, have a longer shelf

See How We Stack Up! Whether you’re forming beef, poultry, vegetables or fish for jumbo ½ lb. patties or mini 2 oz. sliders, Hollymatic has the forming equipment you need. We offer 6 food formers, from tabletop models that portion 1200 patties/hour to our largest hydraulic machine that portions 7800 patties/hour. Check out our equipment, their features & benefits. You’ll find we really do stack up.

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life and are less expensive to produce. Nonetheless, consumers aren’t sold on their benefits yet because their meat color isn’t as appealing as the meat from foam trays and high-oxygen MAP, says Huston Keith, principal and founder, Keymark Associates, a market research firm, based in Marietta, Ga. “Consumers are starting to gradually accept vacuum pouches for some situations though,” he says. Shelf life and appearance of the product contents are key concerns that will continue to be a focus of packaging improvements. For example, in caseready packaging, high-oxygen packages can maintain the desirable red color of meat for seven to 10 days and have a shelf life of up to 12 days. With low-oxygen packaging — in which the oxygen is virtually eliminated and gases such as nitrogen and carbon dioxide are flushed into the container —

processors can boost their shelf life up to 28 days. “However, because of the lack of oxygen, the meat has a dark purple color, which is generally considered unappealing to consumers accustomed to the ‘fresh’ red color of raw meat,” say Palevsky and Iorillo. Another challenge packaging manufacturers will continue working on will be the ease of opening and resealability of their trays and lids, says Keith. “Some processed-meat suppliers do an end run around these challenges by using resealable tubs, he says. “They work well, but how cost-effective they are is another question.” In the coming years, analysts say to expect a greater use of biodegradable plastics, recyclable non-foam trays — including clear Polyethylene Terephthalate (PET) trays — and reclosable trays.

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SpecialFeature

Dissecting the meat case

The 2010 National Meat Case Study reveals changes in protein merchandising. By Richard Mitchell, editor, Refrigerated & Frozen Foods Retailer THE MEAT CASE, ground zero of protein merchandising, is steadily evolving. In an effort to respond to, or even create, shopper trends, many retailers are altering the arrays of brands, types of proteins, and marketing messages being offered in the self-serve sections of meat departments. Those are among the findings of the 2010 National Meat Case Study, which resulted from audits of 124 retail supermarkets and nine club stores in 51 metro markets across 31 states. Most of the research was conducted by Texas Tech Uni64

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

versity students. Data was gathered in the first quarter of 2010. Supermarkets were visited at various times of the day and each day of the week. Previous studies took place in 2002, 2004 and 2007. Study sponsors include Duncan, S.C.-based Sealed Air Corp.’s Cryovac Food Packaging Unit, the Des Moinesbased National Pork Board and the Centennial, Colo.-based Beef Checkoff. “This is the only snapshot of the industry,” says Jarrod Sutton, National Pork Board assistant vice president of channel marketing.

HO W OU R L P G 2 0 8 INCREASES

PRODUCTION WITHOUT

increasing labor

The Vemag LPG208 features two linking horns. As the casing on the first horn is stuffed and linked, the user simultaneously loads a new casing onto the second horn.

Reiser introduces the Vemag LPG208 – the fastest natural casing linker in the industry. Now you can increase your sausage production without adding labor. Think about it – with other linkers, your sausage-maker spends much of his day stopping the linker to load the casing and then waiting while the stuffer fills it. That’s a lot of “downtime.” And that’s why Vemag developed the LPG208 High-Speed Length Portioning Machine with two rotating linking horns. As the first linking horn stuffs and links, the operator can simultaneously load a new casing onto the second horn. It’s the most efficient use of your operator’s time. The Vemag LPG208 is the industry’s fastest natural casing linker, delivering 30% - 50% higher output than other machines. It’s the perfect high-speed solution for increasing the production of sausages and hot dogs that are identical in length and weight.

725 Dedham St., Canton, MA 02021 • (781) 821-1290 • www.reiser.com

VEMAG LPG208 ■

Extremely quick casing changeovers

■

Reduces downtime

■

Increases output

■

Exact lengths and weights

■

Gentle on casings

■

Detects casing ends

Leading the food industry in processing and packaging solutions.

More Yield. Less Waste. More Profit. Count on greater savings when you choose TREIF.

TREIF USA, Inc. 1.888.77.TREIF 66

www.treif.com [email protected]

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TREIF offers value-packed options.

The Bilingual Package Picture 17%

Ground Beef 11%

Beef 8% 7%

Pork Lamb

TWISTER mat

5% 4%

Veal Chicken

Fully automatic loading for dicing, shredding and strip cutting

0.5%

Turkey

8%

Total 0

5

10

15

20

Source: 2010 National Meat Case Study. Figures are percent of bilingual packages.

PUMA EB

The 2010 National Meat Case Study determined the percentages of meat products that had bilingual packaging. The study showed that 8 percent of meat packaging has bilingual text, with ground beef (17 percent) having the most frequent use of such packaging.

Perhaps the most significant change revealed in the research was the greater emphasis by retailers on private-label meats. Thirty-six percent of protein packages had a store brand, tripling since 2004. “With the shift in the economy and more consumers eating at home, retailers are seeking ways to build brand loyalty and differentiate their stores from those of competitors,” Sutton says. Retailers that offer private label are better able to define the specifications that they want on products, such as the amount of marbling, he notes. Product data also is becoming prevalent, as 61 percent of the meat packages displayed nutrition information, up from 34 percent in 2002. In addition, 39 percent featured cooking instructions, up from 32 percent in 2007. The inclusion of such data results from shoppers’ greater interest in health and wellness; the need to assist consumers — particularly younger customers who lack preparation skills; and a move to generate more excitement at mealtime. “Consumers are bored, stuck in a rut, and they need new ideas,” says Merrill Shugoll, president of Shugoll Research, a Bethesda, Md.-based mar-

ket research firm. “That is one of the biggest challenges in trying to grow the meat case.” She notes that on-pack data “seems to be the best way to deliver information. Consumers say it’s the most convenient.” Consumers’ focus on healthy eating also is leading to the merchandising of more natural and organic proteins. Thirty-two percent of meat products, for instance, had the word “Natural” on the package, up from 29 percent in 2007 and 22 percent in 2004. The organic seal, meanwhile, was on 0.9 percent of packages, up from 0.7 percent in 2007 and 0.2 percent in 2004. “Shoppers are becoming more savvy in understanding how foods are produced and marketers are seeing an opportunity to promote the natural claim,” Sutton states. “Many consumers are willing to pay a little more for products with the claim.” Other prevalent packaging data includes Country of Origin Labeling (COOL). Eighty percent of lamb and veal packages had the labeling, as did 77 percent of chicken and ground beef packages, 76 percent of pork and 75 percent of beef. Other merchandising trends in-

Accurate portion cutting, even for bone-in products

DIVIDER 660 Modular slicing system with check weigher and loading belt options

FALCON conti Weight-controlled precision cutting and continuous loading

For more information about the above models and other dicing, slicing, shredding and strip cutting equipment, call or visit our website.

1.888.77.TREIF

www.treif.com

SpecialFeature Case ready makes it easier for retailers to keep shelves stocked as they do not have to rely on in-store butchers to cut and wrap products before they are placed in cases.

Bring your meat production to the next level.

FOSS is a one-stop shop for all of your analytical needs. Supplying analytical solutions for the lab, the production floor, and the production line. Optimize raw materials, standardize production, and control final products. FOSS instruments are perfect for almost any size meat producer. Instruments MeatMaster™ MeatScan™ FoodScan™ ProFossTM InfraXact™ Mosaic™ To learn more: Visit www.foss.us/value or call 1.800.547.6275 Dedicated Analytical Solutions

clude the prevalence of case-ready proteins—which account for 66 percent of meat packages, up from 64 percent in 2007 and 49 percent in 2002. Case ready makes it easier for retailers to keep shelves stocked as they do not have to rely on in-store butchers to cut and wrap products before they are placed in cases. Indeed, in recording the number of product in-stocks — with in-stock defined as five or more packages per SKU displayed — 70 percent of case-ready SKUs were deemed in stock, compared to 45 percent of store-wrapped SKUs. The Meat Case Study, meanwhile, found significant out of stocks in a variety of protein categories. Among chicken, for instance, 11 percent of stores had zero stock of wings; 7 percent of stores had zero stock of thighs; 6 percent did not have boneless breasts; 4 percent were devoid of whole chickens; and 2 percent had zero stock of drumsticks. There also were prevalent out of stocks for pork back ribs (not available in 27 percent of locations visited); non-flavored pork tenderloin (24 percent); pork spare ribs (19 percent); boneless beef sirloin/ top sirloin steaks (12 percent); beef cubed steak (11 percent); and beef boneless rib eye steak (11 percent). The study, meanwhile, also detected an evolution in the use of meat packaging. Growing in popularity are vacuum packages and chubs, accounting for 17 percent and 6 percent of meat case packages, respectively, an increase from 10 percent and 4 percent in 2002. Declining is the use of PVC wrap, dropping from 51 percent to 42 percent of packages from 2002 to 2010, and modified atmosphere packaging (MAP), accounting for 12 percent of meat case packages, down from 17 percent in 2007 and 13 percent in 2004. This article first appeared in Meat and Deli Retailer a sister publication of The National Provisioner.

68

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

NEWPORT NEWS, VA

TM

VISIT US IN

BOOTH 5649 AT THE NAL INTERNATIO PO EX RY LT U PO IN ATLANTA

COLD STORAGE WAREHOUSING AND QUICK FREEZE CAPABILITY.

TIPPMANN HAS BOTH!

Check out Interstate Warehousing in Newport News, Virginia, equipped with our new QFR Zone™ to handle your quick freezing needs. Immediate Availability • 355,000 square foot multi-temperature facility • Import/Export USDA Inspection Room • Capacity to quick freeze 15-17 loads per day, with room to grow • 15 divisible rooms • Public storage space AND lease options available Get in the Zone! • QFR Zone™ technology uses improved airflow for more efficient freezing • Available for your freezer, too! (new construction and/or existing building)

Tippmann has the space you need and the incredible QFR Zone™ to freeze any palletized product. Fast.

9009 Coldwater Rd. Fort Wayne, IN 46825 (260) 490-3000 [email protected] www.tippmanngroup.com

IPEPre-show

IPE Booth Profiles Time for IPE The International Poultry Exposition is making its 63rd appearance in Atlanta, and it is featuring the latest in technology, processing developments and services to beneÀt the poultry industry. The event, scheduled for January 26-28 at the Georgia World Congress Center, is estimated to bring together nearly 20,000 poultry professionals from around the world. Once more, the show will feature the International Feed Expo, meaning that attendees from every aspect of the poultry industry, from raising live birds and egg production to poultry slaughter and processing will have plenty to see. Along with the exhibitor booths, there will be a variety of educational opportunities, starting on January 24 with the International Poultry ScientiÀc Forum. Among the other topics to be discussed are Salmonella and Campylobacter Reduction.

Bettcher Industries Inc.

Chr. Hansen Inc.

The Whizard® 620 Trimmer is particularly well suited for poultry applications that successfully transform the traditional thigh or bone-in leg quarter into a high-margin, boneless dark meat portion, ready for stufÀng or further processing. This new, value-enhancing application creates an important opportunity for optimizing proÀts on an otherwise basic, lowmargin product. · Low capital cost and low cost of ownership · Easy to train and simple to use. Easier to learn and master than a straight blade · Better product appearance when compared to automated systems

Culinary creativity, technical expertise and great authentic taste are still the recipe for any great meat product – and it’s what the industry should rightfully be able to expect from their ingredient 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 tomorrow’s consumer. • Meat Cultures • Natural Colors Call us today to begin your journey.

Bettcher Industries 6801 State Route 60 Birmingham OH 44816 800-321-8763 www.bettcher.com IPE Booth #4855

For more information about IPE, visit www.ipe11.org Following are previews from some of the companies who will be exhibiting at IPE

70

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Chr. Hansen Inc. 9015 W. Maple Street Milwaukee, WI. 53214 www.chr-hansen.com IPE Booth #421

The Thermix System from Armor Inox produces over 3,000 tons of product in the world everyday.

Multimolds Molding System

Virginia hams in process tank

Logi-Flex Product Handling System

Worldwide proven shaping and cooking/chilling technology. The Thermix™ System is designed as a fully automated cook and chill process, from molding to de-molding, with an emphasis on:
Product integrity, thanks to the Multimolds™ technology
Production flexibility
Large output with high productivity
Food safety with product traceability The Thermix™ System delivers: Thermix Cooking/Chilling System
Consistently superior finished products at the lowest costs
Highest cooking yields with uniform and accurate water cooking temperatures
Best slicing yields due to the optimized product shape and accurate dimensions from Multimolds™ technology
Lowest production costs with the in-line, fully automated process and large savings of water and energy
Optimum production performances with worldwide proven experience and reliability

Wolf-tec 1.877.965.3832 Kingston, NY USA Armor Inox +33 (0)2 97 22 62 63 Mauron, France

www.wolf-tec.com [email protected] www.armorinox.com [email protected]

IPEPre-show

IPE Booth Profiles

CFS CFS provides complete meal component solutions focused on providing you with the highest quality end product at the minimum cost per pound. From our preparation, marination and further processing solutions - including the Áagship CFS CookStar double spiral oven - to our forming with the upgraded MultiFormer and our slicing, loading and packaging solutions, CFS is the clear choice for peak performance in poultry processing. CFS is here to create results for you. We have deÀned 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 redeÀned how we plan, how we innovate, how we develop solutions and how we support and partner with our customers to deliver performance.

CFS 8000 North Dallas Parkway Frisco TX 75034 (214) 618-1100 Fax: (214) 618-1200 www.cfs.com IPE Booth #4413

72

Davis Poultry Equipment Inc. The Turbo 250 XL, Davis’s new patent-pending gizzard harvester, features many innovative features. New adjustable transport rollers adjust for different gizzard sizes. It also offers an innovative pinchoff drive system and robust, maintenance friendly design. The peeler system features innovative hardened stainless roller design, for efÀciency and ease of maintenance. Protect your investment with Davis auto reverse. Chickens will eat most anything, so be prepared! This harvester will go behind all types of lines — no clog issues here.

Davis Poultry Equipment Inc. 273 Highway 9 South Dawsonville GA 30534 (706) 531-0083 www.dpe-inc.com IPE Booth #4121

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Handtmann Inc. The Deli Series HVF 670 features ultra precise control for today’s ultra competitive environment with Handtmann’s vane cell feed system for whole hams, continuous gentle Àlling and amazingly accurate portioning without the need for an additional auxiliary portioning unit. Two independently regulated, servo controlled vacuum feeding systems managed by Handtmann’s Intelligent Vacuum Management system provide unprecedented evacuation and reliability with large meat pieces up to entire silversides/ top sides while enabling rapid product changes at any time. The userfriendly HVF 670 guarantees air-free product until the very last portion, features a central operating position on the color display, a vast range of functions and maximum memory for all product parameters while requiring less power and water, producing less residual meat, reducing set-up/cleanup time, and cutting maintenance costs. Handtmann Inc. 1692 Barclay Boulevard Buffalo Grove IL 60089 (800) 477-3585 or (847) 808-1100 fax: (847) 808-1106 [email protected] www.handtmann.com IPE Booth #5755

It’s our guarantee to you. Our commitment to delivering breakthrough technology. A never-ending, never-yielding vow to our customers. It’s the PowerMax™ Promise. And it’s our promise to deliver the finest in performance, service and efficiencies. You’ll find the proof in the PowerMax3000™, PowerMax4000®, and PowerScanner™, with their best-in-class performance and lower cost of ownership. You’ll see it with our blade technology that delivers higher yields and better product quality. And you’ll appreciate the superior flexibility, unequaled food safety and improved productivity our slicing systems deliver. We guarantee it.

VISIT POWERMAXPROMISE.COM TODAY TO SEE ALL OF THE BREAKTHROUGH FEATURES. USA: 9150 191st Street, Mokena, IL 60448 708-479-3500 E-mail: [email protected] ©2011 Provisur® Technologies, Inc.

BEEHIVE®

CASHIN®

FORMAX®

WEILER®

THE PROVISUR® FAMILY OF PROVEN BRANDS

IPEPre-show

IPE Booth Profiles

Heat and Control Inc. Heat and Control offers one of the largest selections of coating, cooking, inspection, conveying, and packaging machinery, with over 60 years of process development experience, and technical support services to keep your line running at peak efÀciency. Visit our equipment demonstration centers to test your products on our equipment today.

Heat and Control Inc. 21121 Cabot Blvd. Hayward CA 94545 (800) 227-5980 or (510) 259-0500 Fax: (510) 259-0600 [email protected] www.heatandcontrol.com IPE Booth #4439

74

JBT FoodTech JBT FoodTech, a leading supplier of food processing solutions ranging from single machines to integrated processing lines, continues to help processors meet their needs for quality, efÀciency and yield. Poultry processors can Ànd custom solutions to their speciÀc needs with proven systems like the DSI Consistent Thickness Slicer™, Stein Ultra V™ Breader, Stein 5 Star Home Style™ Breader, Stein TFF THERMoFIN® Fryer, Stein GCO-II GYRoCOMPACT® Oven and Frigoscandia GYRoCOMPACT® M10 Tight Curve Spiral Freezer, among others. New since the last IPE show – JBT FoodTech is offering the MX-II, a next-generation MicroMAX™ Àlter and developed a DSI Adaptive 3D Portioning™ System that combines the new DSI Adaptive Slicer™ and DSI Waterjet Portioning System. In addition, JBT FoodTech now offers the Double D Searer/Grill Marker and is the exclusive sales agent in North America for the Odenberg PalletLink® chilling and freezing system. The Odenberg Pallet-Link® system allows for variable retention time and buffering for controlled parameter chilling and freezing of multiple products simultaneously. JBT FoodTech 1622 First Street Sandusky OH 44870 (419) 626 0304 www.jbtfoodtech.com IPE Booth #4639

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Mettler-Toledo Hi-Speed Mettler Toledo Hi-Speed is the recognized leader for checkweighing and integrated product inspection solutions for the food industry. Drawing on over 50 years of experience, the company offers checkweighers for a wide range of weights (from milligrams to kilograms) and environments (from dry to harsh washdown) for food processing facilities running containers at over 800 per minute. In booth 5754, Mettler Toledo Hi-Speed will showcase the USDA-approved Cornerstone® SA checkweigher which is ideal for bulk and packaged poultry applications. The system’s hygienic design and full stainless steel construction is built to withstand the heavy, washdown environment of the poultry industry. The system is designed for COP or CIP for cleaning to a microbiological level. All non-product areas are designed to eliminate debris build-up and potential bacterial reservoirs. Product contact areas are corrosion-resistant, nontoxic and non-absorbent.

Mettler Toledo Hi-Speed 5 Barr Road Ithaca NY 14850 (800) 836-0836 www.mt.com/hi-speed IPE Booth #5754

The closer you look, the more value you’ll discover.

WW

Visit Us at IPE Booth #4857

DuraWeigh® Gainco Infiniti®

They take a spraying and keep on weighing. DuraWeigh® scales featuring

DuraWeigh® scale systems from Gainco are designed supertough for harsh meat and poultry processing environments. They solve problems like water ingress and long-life durability once and for all … so you can Ànally say good-bye to high costs, labor-intensive maintenance and unacceptable downtime.

Your best investment … today and tomorrow. It’s no wonder why so many meat and poultry plants think that DuraWeigh® bench and Áoor scales are an incredible value. Not only are they offered at a highly attractive price, their long-life durability and accuracy – along with signiÀcantly lower maintenance costs – ensure they’ll deliver higher plant productivity and proÀts each and every day.

the Gainco Infiniti® weight indicator are your best choice for protection against highpressure washdowns, harsh chemicals and water/condensation ingress. Built with an amazingly tough double-sealed polymeric housing and featuring a bright, easy-to-read keypad, they stand up the best against daily use and abuse on the plant Áoor.

To start putting DuraWeigh® scales to work for you, contact us today. A subsidiary of:

www.gainco.com Gainesville, GA USA s 800-467-2828 s [email protected] The Bettcher design is a trademark of Bettcher Industries, Inc. DuraWeigh, Gainco InÀniti and the Gainco design are trademarks of Gainco, Inc.

©2010 Gainco, Inc.

IPEPre-show

IPE Booth Profiles

Mettler-Toledo Safeline Mettler Toledo Safeline is the product inspection expert for the poultry processing industry, building metal detectors, x-ray inspection systems, and conveyor systems that withstand repeated high-temperature, highpressure washdowns. In booth 5754, Mettler-Toledo Safeline will showcase its PowerPhasePRO metal detector with due diligence speciÀcations and a Pipeline unit with a patent-pending design that is USDAapproved for the highest sanitation requirements. The innovative technology of PowerPhasePRO allows detection of the smallest metal contaminants – even extremely difÀcult to detect stainless steel. The new PipeChek X-ray system combined with a Marlen Opti 200 vacuum pump will also be displayed. This system delivers the most reliable bone detection and reduction of processed meats and poultry products on the market.

Mettler Toledo Safeline 6005 Benjamin Road Tampa FL 33634 (813) 889-9500 www.mt.com/safelineus IPE Booth #5754

76

Poly-Clip System Visit Poly-clip System and see our new FCA line of high-speed clipping equipment. Its unbeatable efÀciency and childishly simple set-up for multiple product changes delivers increased productivity, speed and super reliability. Backed by a high degree of automation, this is the most productive universal automatic clip machine in the world. Also on display is the Günther servoinjector. The reversible servo drive makes it possible to adjust needle head clearance by product, while allowing unlimited possibilities for injection speed, accuracy, volume, and needle head movement Ask us about Carrageenans designed speciÀcally for your poultry products. Our staff of Carrageenan experts will work with you to customize a product speciÀcally for your application while improving yield, texture, quality and overall value.

Poly-clip System Corp. 1000 Tower Road Mundelein IL 60060 (847) 949-2800 Fax: (847) 949-2815 www.polyclip.com IPE Booth #4355

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Provisur Technologies Provisur® Technologies is bringing the industry’s broadest platform of forming, slicing, grinding, mixing and separating equipment to the IPE as home to Beehive®, Cashin®, Formax® and Weiler®. Beehive®, a world leader in meat recovery, will debut the BeeMax® Poultry Tissue Recovery Systems for MSC, textured, ground and desinewed products. Formax®, the Àrst name in highperformance forming and slicing equipment, will exhibit the Maxum700® forming system, offering the industry’s largest capacity, with speeds up to 120 strokes/ minute and rates up to 10,000 lbs/hour. Weiler®, the leader in mixing and grinding equipment, will introduce its VM36 Vacuum Mixer with its counter-rotating or similar rotating paddle system and 36 cubic feet capacity. Weiler’s new Omni V™ MultiGrinder for fresh/frozen raw material will also be on exhibit at booth #5468.

Provisur® Technologies 9150 191st Street Mokena IL 60448 (708) 479-3500 [email protected] www.formaxinc.com IPE Booth #5468

The Vemag FM250 makes the industry’s lightest, fluffiest homestyle hamburger patties. The Vemag Forming Machine FM250 from Reiser is the only solution for the high-speed production of gourmet hamburger Compressed burger “Homemade” style made on conventional burger made only on patties with a forming machines. the Vemag FM250. “homemade” look. A high-speed servo cutter and integrated flattener produces burgers that look handmade and have a tender bite that no machine has been able to produce until now. Unlike conventional forming machines, the Vemag system uses low-pressure forming, therefore resulting in a product with superior bite and texture. Connected to a Vemag HP vacuum filler with an in-line grinder, the FM250 provides high output and exact weights. It can be used with an interleaver, stacker, and tray denesting system to create a fully automated high-speed line. An easy-tochange forming nozzle allows quick product changeovers to produce various size patties, balls and other product shapes.

725 Dedham St., Canton, MA 02021 • (781) 821-1290 • www.reiser.com

Leading the food industry in processing and packaging solutions.

IPEPre-show

IPE Booth Profiles

Quickdraft/Venturi Powered Solutions Since 1953, Quickdraft has provided Pneumatic Conveying and Exhaust Systems to the poultry industry. Quickdraft Exhausters are used on ovens, fryers, freezing tunnels and other types of processing equipment in place of in-line fans, providing a maintenancefriendly exhaust system. Quickdraft Exhausters keep the blower and all moving parts out of the air stream and are particularly effective in cases where high temperature and humidity will corrode a fan. They are used in cryogenic applications to keep the exhaust free from excessive ice buildup. Quickdraft Demisters are used to reduce grease discharge and help keep your emissions clean. We also engineer pneumatic conveying systems for MDM bone residue and various edible and inedible products.

Quickdraft/Venturi Powered Solutions 1525 Perry Drive S.W. Canton OH 44710 (855) VENTURI www.quickdraft.com IPE Booth #4322

78

Reiser Reiser will feature live demonstrations of its poultry processing equipment at the 2011 IPE. Of special interest to poultry processors will be Reiser’s wide variety of Vemag processing solutions, including systems for high-speed poultry sausage linking and hanging, ground turkey loaf forming and ball forming. Live demonstrations will highlight Vemag’s high-speed sausage linking and hanging system. Reiser will demonstrate the new Vemag LPG209 Length Portioning Machine with Twin Horns and an Automatic Casing Loading Magazine. The LPG209 features two rotating linking horns to signiÀcantly reduce casing change times and dramatically increase production of sausages with identical lengths and weights in both collagen and natural casings. With twin horns and an automatic casing loader, the LPG209 is the fastest linker in the industry.

Reiser 725 Dedham Street Canton MA 02021 (781) 821-1290 Fax: (781) 821-1316 [email protected] www.reiser.com IPE Booth #6545

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Spartan Chemical Co. Inc. Spartan Chemical Co. is a manufacturer of quality maintenance and chemical specialty products to meet the needs of professionals. For over 50 years Spartan has earned wide recognition for its high quality, high performance cleaning products. Spartan offers a broad line of cleaners, degreasers, CIP (clean in place) cleaners, sanitizers, drain treatments and appropriate application equipment speciÀcally designed to assist the prevention of food-borne illness. All products are extensively Àeld-tested to meet the ever-changing needs for improved sanitation in the Food Industry. Spartan distributors and Regional Managers can give you an overview on how to design and implement Hazard Analysis and Critical Control Points Systems. We will be happy to recommend the appropriate cleaners and sanitizers as well as update you with relevant regulatory standards. To learn more, visit us at www. spartanchemical.com.

Spartan Chemical Co. Inc. 1110 Spartan Drive Maumee OH 43537-0110 (800) 537-8990 or (419) 531-5551 Fax: (419) 536-8423 www.spartanchemical.com IPE Booth #5160

Find out what’s behind the smartest packaging in the poultry business Visit CFS at booth #4413 at IPE January 26-28, 2011 The CFS SmartPouch has proven to stand above the rest of its competition as one of the most attrractive, functional and cost effective gusseted stand-up bags in the industry. CFS provides complete meal component solutions focused on providing you with the highest quality end product at the minimum cost per lb. From our preparation, marination and further processing solutions - including the flagship CFS CookStar double spiral oven - to our forming with the upgragded MultiFormer and our slicing, loading and packaging solutions, CFS is the clear

CFS

3

years’ experience

choice for peak performance in poultry processing.

www.cfs.com

IPEPre-show

IPE Booth Profiles

Speco Inc.

Tipper Tie Inc.

Since the early 1920s Speco Inc., has been innovating and manufacturing the most productive and wear-resistant meat grinder plates and knives within the industry. Among the 10,000 plus manufactured items, are parts used in Mechanical Deboning Machines, Skinning Machines, and even EmulsiÀers — all of which are either distributed directly or through our vast network of distributors. We also manufacture the simplest, most adaptable and most effective Bone Collector System in the industry. This BC system is proven to remove more bones and undesirables from your product than any other system in the world. In addition to manufacturing new parts, we also offer a recondition service for mechanical deboning parts, tooth rollers, and even plates and knives. We promise that all of our manufactured parts are better than or equal to the OEM’s; if not, return it for a refund. That’s our promise of quality!

Tipper Tie is a leading developer and manufacturer of clip closure systems for use in processing and packaging applications in the poultry industry. Tipper Tie clipping systems provide a safe, secure clip closure to all types of bagged and netted poultry products, as well as sausage and chub-shaped products. Tipper Tie will showcase its Model TB10 Bag ’N Tag poultry packaging machine. The Bag ’N Tag is an efÀcient and economical solution to bag, hock, tag and clip whole birds. It produces a tight, appealing, and securely clipped and tagged Ànished package. Its semiautomatic design allows one operator to produce up to 10 packages per minute. Tipper Tie will also showcase its KDCMA Automatic Double Clipper. The compact, mobile and versatile KDCMA clips, loops, and strings all types of sausage chubs, chains and rings. Its modular design gives processors the Áexibility to produce all types of sausage and chub products.

Speco Inc. 3946 Willow Road Schiller Park IL 60176 (800) 541-5415 or (847) 678-4240 Fax: (847) 678-8037 www.speco.com IPE Booth #5767

80

Tipper Tie Inc. 2000 Lufkin Rd. Apex NC 27539 (919) 362-8811 (800) 331-2905 Fax: (919) 303-3272 www.tippertie.com IPE Booth #4319

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Tippmann Group/Interstate Warehousing Tippmann Group offers more than 50 years of experience in the refrigeration industry, specializing in construction and management of refrigerated/frozen distribution centers. Interstate Warehousing, a Tippmann Group company, owns and operates eight public refrigerated warehouse facilities, with more than 73,000,000 cubic feet of storage space strategically located throughout the U.S. Tippmann Group’s construction division provides a fast-track design/build option for construction of a new distribution center, or expansions and renovations to existing facilities. Tippmann also developed the QFR Zone™ (Quick Freeze Racking Zone), a more efÀcient alternative to traditional blast freezing,. QFR Zone™ Highlights: • Cut blast freezing related utility costs as much as 50% • Each QFR Zone is designed to your freezing application with the flexibility to freeze virtually any palletized products • Significantly improved airflow • Dramatically lower labor costs • Faster product turns • Easy access to product when freezing is complete Tippmann Group / Interstate Warehousing 9009 Coldwater Road Fort Wayne, IN 46825 (260) 490-3000 (260) 490-1362 / fax www.tippmanngroup.com [email protected] IPE Booth #5649

IPEPre-show

IPE Booth Profiles

Wire Belt Co.

Wolf-tec Inc.

Wire Belt, the leading developer of open mesh stainless steel conveyor belts, has been keeping lines running for over 60 years. We will be featuring the Flat-Flex XT® conveyor belt, providing XTra strength and XTra support for longer belt life. XT’s unique spacing is designed to outperform competitive style belts especially in bread crumb and Áour applications, where typical belts are greatly stressed and damaged during this process. Our conveyor belts are extensively used for breading, battering, frying, blanching, cooking, coating, dusting, and cooling. Wire Belt’s entire line of belting products are accepted by the USDA NSF/ ANSI/3-A hygiene standards. This is the only acceptance that can assure you that you have the cleanest, safest conveyor belt available. To learn more about Wire Belts complete line of products, including our CarrySmart conveyors, please stop by Booth #4966.

For more than 33 years, poultry processors from around the world have relied on Wolf-tec to deliver better equipment and smarter solutions. Today, we have evolved into global leaders, ones that constantly deliver the newest and most innovative processing technology to meat and poultry processors world-wide. Leading brands including Polar Massagers, Schroder IMAX injectors, Armor Inox automatic thermal processing systems and TVI portioning systems offer innovation, performance and reliability. Partner with us for brine preparation, injection, marination, tenderization and portioning systems for improved yields and efÀcient production of high quality products. We are changing the way you do business.

Wire Belt Company of America 154 Harvey Road Londonderry, NH 03053 (603) 644-2500 www.wirebelt.com IPE Booth #4966

82

World Technology Ingredients Inc. World Technology Ingredients (WTI) is a specialty ingredients company that provides the food processing industry with new technology and customized clean label solutions to enhance food safety and quality. Our highly skilled food-artisans and scientists have honed their craft through education, research and personal experience, and are ready to meet your challenges. We are experts in the development and use of functional specialty ingredients. Our product portfolio includes marinades, custom blends, water soluble ingredient mixtures and nutraceuticals. We are excited to exhibit our ingredients in a sundry of meat and poultry products offered at our “world famous” deli counter. Come see and taste the difference in quality and food safety that WTI could provide for your products at IPE. World Technology Ingredients Inc. 281 Martin Luther King Jr. Ave. Jefferson, GA 30549-1477 800-827-1727 Fax: (706-387-5159) www.wtiinc.com IPE Booth #4060

Wolf-tec Inc. 20 Kiefer Lane Kingston NY 12401 845-340-9727 [email protected] IPE Booth #4060

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

TechShowcase

Former NuTEC offers an operator friendly, completely hydraulic, multi-hole patty former. The NuTEC 750 provides accurate weight control, minimum leakage and rapid changeover in a state-of-the-art machine, offering reduced downtime and minimal maintenance. A rotation spiral gently moves the products to a rotary vane pump, eliminating overworking, bridging and backÁow while maintaining texture. The 750 vane pump feeds directly to the mold plate cavity, and can portion certain items at over 4,800 pounds per hour. NuTEC Mfg.: (815) 722-2800 or visit www.nutecmfg.com

Tray Sealer Seal almost any shape or size tray using the compact Ishida QX tray sealer. One-button changeovers make the sealer ideal for Áexible production of deli meats, fresh and frozen meat and poultry, soups, vegetables, and multicompartment meals. Ishida’s touchscreen control stores operating conÀgurations for each Àller and tray. Models are available for mediumspeed manual loading or fully automated sealing of up to 200 trays per minute. MAP functions include gas Áushing, vacuum-gassing, or seal-only operation. Heat and Control Inc.: (800) 227-5980 or visit www.heatandcontrol.com 84

Saw The Hollymatic Hi-Yield 16-5000, with state-of-the-art electrical controls, optimizes the use of power, resulting in reduced energy costs of up to 11 percent. It is a competitively priced high-speed, high-yield saw for fresh and frozen meat, poultry, Àsh, and vegetables. A standard Quick Stop Brake stops the blade within 1 second of shut-off to dramatically reduce risk of injury, and the saw engages the stop break when either one of the two doors are opened. Hollymatic: (708) 579-3700 or visit www.hiyield16.info

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

TechShowcase

Depositing Station

Meat Culture

The new Handtmann 445 multi-lane Àlling station delivers the industry’s most precise portioning and cleanest dosing of free-Áowing products. It portions pasty, non-Àbrous products through two to Àve lanes into Àlling bowls and trays, operating in seamless combination with almost all packaging machines and conveyor belt conÀgurations. Handmann 445 dosing valves can be continuously adjusted with a variety of different mold inserts and delivers unmatched portioning accuracy, powerful air evacuation and precise weights.

Danisco has added a valuable new advantage to its TEXEL range of maturation and surface cultures for cured processed meats following halal certiÀcation of its plant in Dangé Saint Romain in France. Proven to give cured meats an appealing taste, colour and texture throughout shelf life, the cultures can now bring that high-performing functionality to halal meat products. TEXEL cultures are well suited to cured poultry and beef products.

Handtmann Inc.: (847) 808-1100 or visit www.handtmann.com

MODEL TB10 BAG ’N TAG PACKAGING SYSTEM

Perfect poultry packaging. Bags, hocks, tags and clips whole birds quickly, easily and efficiently.

Danisco: +45 3266 2000 or visit www.danisco.com


Bag ’n Tag is the industry’s most efficient

and economical solution for packaging and tagging whole birds.
Produces a tight, appealing, and securely clipped and tagged finished package.
Tags containing product identification information are automatically attached securely under the package clip.
Semi-automatic design allows one operator to produce up to 10 packages per minute.
Simple design and easy operation allow increased production speeds.
System constructed of stainless steel and other non-corrosive materials for quick washdowns and sanitization.

(800) 331-2905 • www.tipper tie.com marketing@tipper tie.com 86

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Chart Your Course to Real

SUCCESS At Clear Seas Research we develop customized research solutions to identify:

The outlook for new/existing products Customer needs and expectations Optimal product price points Marketing messages with impact Your position in the industry Areas of customer satisfaction Opportunities for new solutions/products . . . and much more

CLEAR SEAS RESEARCH. Making the Complex Clear.

Find out how we can customize a research solution to help your bottom line. 248.786.1683 [email protected] www.clearseasresearch.com

An industry-focused market research company

As a CASRO member, we subscribe to the Code of Standards and Ethics for Survey Research established by the Council of American Survey Research Organizations.

TechShowcase Label Printer ID Technology offers an auto-redundant label print and apply system for harsh environments. This system utilizes two Model 250 Label Printer Applicators. When one labeling head is off-line for label and ribbon replenishment, the second head is triggered for immediate operation. A stainless steel cabinet protects both units from harsh or wash-down environments. Each unit is mounted on a swivel mechanism that allows the unit to swing out of the cabinet for service and maintenance. ID Technology: (888) 438-3242 or visit www.idtechnology.com

Bring your meat production to the next level.

FOSS is a one-stop shop for all of your analytical needs. Supplying analytical solutions for the lab, the production floor, and the production line. Optimize raw materials, standardize production, and control final products. FOSS instruments are perfect for almost any size meat producer. Instruments MeatMaster™ MeatScan™ FoodScan™ ProFossTM InfraXact™ Mosaic™ To learn more: Visit www.foss.us/value or call 1.800.547.6275 Dedicated Analytical Solutions 88

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Scale Mettler Toledo introduces the BBA226 stainless steel bench scale—a perfect Àt for many applications in any industrial environment, with light hose down requirements. The BBA226 is a robust, rugged and cost effective multi-functional stainless steel scale offering both aluminum or stainless steel load cells to best match your application. It is designed for a wide range of weighing tasks from out-of-thebox simple straight weighing, to over/ under checkweighing, product classifying, and even counting. Mettler Toledo: (614) 438-4511 or visit www.mt.com/us

Testing Proves Greatest Air Flow for Shortest Dwell Times The ONLY USDA Accepted Spiral Belt for Meat & Poultry Guaranteed Not To Sag vStrongest Plastic Spiral Belt Available Proven Efficient - ETL testing proved Advantage belts perform with up to 370% less pressure drop than leading competitors’ plastic belts. Lower air pressure drop increases air-flow in a spiral which decreases dwell times to increase production. Easy to Clean - Advantage belts are the industry's only plastic spiral conveyor belts that are USDA Accepted for meat and poultry processing. Extra Strength - Designed on the strength of stainless steel rods, Advantage belts are guaranteed not to sag. Rated for 300 lbs of tension in a spiral/curve at 100,000 cycles, Advantage is the industry's strongest plastic spiral belt.

Increase Capacity & Improve Efficiency - Contact Ashworth Today Ashworth Bros., Inc. +1-800-682-4594 | Ashworth Factory Service +1-866-204-1414 [email protected] | www.ashworth.com

VISIT US AT

BOO T H #

4667

TechShowcase Lighting Magnalight.com Introduces Two Foot UV Explosion Proof Light for curing, pest control and germicidal applications Larson Electronics’ magnalight.com adds a 34-watt explosion proof ultraviolet (UV) light to its range of specialty lighting for hazardous locations. The EPL-242L-UV is available with UVA, UVB or UVC conÀgurations and works on 120V-277V 50/60Hz. The light offers speciÀc conÀgurations for the ultraviolet wavelengths in the A (315-400nm), B (280-315nm) or C (100-280nm) bands. Magnalight.com: (800) 369-6671 or visit www.magnalight.com

Digital Positioner Spirax Sarco is helping instrumentation users reduce their energy consumption with their ultra-efÀcient new SP400 and SP500 positioners. These new smart digital positioners consume approximately 1% of the air of a traditional electropneumatic positioner and have class-leading low impedance helping to save on controller power. The SP400 has a very simple menu system and can perform an auto-stroke calibration at the press of a single button resulting in reduced commissioning time. Spirax Sarco: (803) 714-2000 or visit www.spirax.com

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Shout It Out Loud! Count on advanced technology, the highest safety standards, increased yield and exceptional quality when you choose TREIF!

TREIF USA, Inc. 1.888.77.TREIF

www.treif.com [email protected]

TechShowcase

TREIF has solutions worth shouting about! TWISTER mat Fully automatic loading for dicing, shredding and strip cutting

PUMA EB Accurate portion cutting, even for bone-in products

DIVIDER 660

Suction Cup Piab offers its piGRIP suction cup, the Àrst modular suction cup on the market, allowing companies to choose the ideal combination of lip and bellow so packaging lines can handle products at previously unprecedented speeds while realizing energy savings. The piGRIP can be tailored to individual gripping, lifting and height requirements to handle a variety of products and Àt with a number of packaging machines, including robotic arms, rotary cartoners, labelling machines and carton erectors. Piab: (781) 337-7309 or visit www.piab.com

Modular slicing system with check weigher and loading belt options

FALCON conti Weight-controlled precision cutting and continuous loading

Infeed System Bosch Packaging Technology has launched the Pack Feeder 4 portfolio of infeed systems, offering a costeffective solution that ensures efÀcient performance. The new feeders are ideal for packaging bakery and confectionery items, as well as products in plastic, cardboard trays, and some non-food products. The Pack Feeder 4 infeed systems are available with conveyor belts in various layouts and lengths in order to meet individual production needs.

For more information about the above models and other dicing, slicing, shredding and strip cutting equipment, call or visit our website.

Bosch Packaging Technology: (715) 246-6511 or visit www.boschpackaging.com JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

93

1.888.77.TREIF

www.treif.com

TechShowcase Supplier News Work has begun on a new Meyn Food Processing Technology B.V. ofÀce/production complex in Bombraak, Netherlands. The company said in a release that with its continued growth, its six current buildings in Oostzaan and Zaandam are no longer adequate for coping with future growth. The new business complex, a 30 million euro investment, will house an industrial building, a Àve-story main ofÀce and an ofÀce building for the International business unit. The production area is expected to be ready by December, 2011, with the ofÀce buildings to be completed by mid-2012.

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“Earning two degrees at once is a powerful combination. The focus on both agriculture and general business broadened my knowledge of the agriculture industry while exposing me to real-world experiences from my MBA classmates. There are many online MBA programs, but none offers the same combination of academic rigor and convenience as the Purdue-Kelley MS-MBA.” Jennifer Araujo Protocol Analyst–Technology Development, Monsanto

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Multivac Inc. announced that Tony Marmon and Aaron Kaloci have joined the company’s Food Division. A resident of Keller, Texas, Marmon will serve as regional sales manager for the territory covering Texas, New Mexico and Arizona. Kaloci will serve as customer support representative for the state of Alaska. Living Marmon and working in Wasilla, Kaloci is Multivac’s Àrst employee based in that state. Both will report to Gregg Poffenbarger, sales manager, Western Division, Multivac Inc. Wixon Inc. has hired Mathew Freistadt as corporate chef, continuing the company’s growth efforts in the foodservice market by incorporating food science and technology with culinary artistry. Freistadt’s responsibilities will include research and development of innovative products that meet market and menu trends, as well as direct- Freistadt ing culinary and technical presentations of the company’s array of services to selected key accounts. He also will partner with Wixon’s team of seasoned technologists and chemists, advising on food and beverage projects to improve taste, texture, and appearance for customer sample requests. A 1995 graduate from the Culinary Institute of America (CIA), Freistadt has worked in nearly every facet of the food business over the past 25 years.

Maintain or change product orientation while conveying.

CarrySmart conveyors can do that! ®

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TechShowcase Treif USA Inc. has named Dick Brown as an industry sales manager. Brown’s nearly 4 decades of Àeld experience in the food cutting industry make him a welcome asset to the Brown TREIF USA sales team, the company said in a statement. He has served the meat industry specializing in beef, pork & poultry slicing, dicing and portion control cutting solutions. In addition, Brown is associated with many trade organizations supporting the food industry.

96

Sealed Air Corp. has launched its new website that is focused on establishing a closer relationship with customers, suppliers, investors and other stakeholders. Online users can read the latest information on Sealed Air’s businesses, view up-to-date news and events, access investor data and learn about the company’s sustainability initiatives. In addition to an updated look, the next generation of www.sealedair.com is designed to engage visitors with an improved brand experience and provide easier access to information on Sealed Air and its broad portfolio of packaging and specialty products and services, including the Cryovac brand of fresh food packaging technologies.

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

TechShowcase Industry veteran and former American Meat Institute (AMI) Animal Welfare Committee Chairman Jerry Karczewski today announced the launch of a consulting Àrm – Karczewski Consulting -- specializing in humane livestock handling and auditing and process improvement. Karczewski has spent the past 30 years focusing on continuous improvement in beef operations throughout the United States. Through such continuous improvement tools as Statistical Process Control, Six Sigma, Kaizen, and other lean manufacturing methods, he brings value to plants through process focus on costs, yields, quality and safety. “It is our mission to foster continuous improvement in animal care and handling in the meat industry through commitment, communication, and collaboration. With extensive experience working with industry leaders in animal welfare, we are well equipped to respond to your company’s individual needs and providing solutions to your program and process challenges,” Karczewski said.

98

ICL Performance Products, a specialty phosphate producer, announced it will expand its capacity by building an additional Sodium Hexametaphosphate (SHMP) plant at its Lawrence, Kan., facility. This investment will include packaging automation and a new heat recovery system to reduce energy consumption. “ICL is committed to growing our specialty phosphate business to meet the increasing needs of our customers,” said Angela Schewe, ICL North America phosphates business director. The new SHMP plant will meet all current good manufacturing practices for food products, Global Food Safety Initiative standards and NSF standards. It is planned to be complete by late 2011. Ingredients Solutions has added a Texture Technologies TA-XT Plus texture analyzer to its applications laboratory in Waldo, Maine. The new analyzer will be used as a QA and product development tool. The TA.XT Plus provides sophisticated texture analysis on hydrocolloid gels plus a wide range of Ànished food products including processed meats, dairy products

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

and snack foods. The Texture Analyzer will be made available to ISI customers to aid in selecting the best hydrocolloid system for their applications. Ingredients Solutions specializes in carrageenans, alginates, xanthan and TextuRiteR Texture Systems.

Food Chain Safety (FCS), the exclusive developer of continuous, microwave-based advanced food processing systems has formally entered into a strategic alliance with AmeriQual Group to advance both the commercialization of the MATS technology and the markets for the advanced food offerings the system delivers. Food Chain Safety is the exclusive provider of the Microwave Assisted Thermal Sterilization technology developed by Washington State University in coordination with government and industry partners.

Spirax Sarco Inc. has introduced a free iPhone application to assist customers and sales engineers when identifying the right steam tools for the job. The Steam Tools app enables quick and easy access to both Steam Tables and a Saturated Steam Pipe Sizing tool. The Steam Tables cover the thermodynamic data for water/steam, supporting the design and operation of expert steam/water equipment. Users enter a pressure or a temperature into the app, returning the corresponding pressure or temperature; sensible heat, hf (water); latent heat, hfg (evaporation); total heat, hg (steam), and speciÀc volume (steam). The pipe sizing tool allows access to Saturated Steam pipeline data, helping to size a pipeline.

“I Stand Behind All Our Patty Paper and Interleaving Products.” Larry Czaszwicz Jr.

President/Owner

s'REATSELECTION

CUSTOMSIZES s/RDERSMATCHEDTO YOURNEEDS s,OWMINIMUMS

s7ORLD CLASSCUSTOMER SERVICE sv3UPERIORv'-0 CERTIlCATION

3224 Butler Avenue South Chicago Heights, IL 60411 0F [email protected] www.framarx.com

Interleaving the worlds of meat, poultry, dairy, baking, and specialty products

4OLL&REE #ALLTODAYANDEXPERIENCETHE Framarx/WaxstarDIFFERENCE

framarx ® waxstar ™

”Our goal is to astonish you with great service. Let me know how we’re doing.” - Larry

Interleaving The World

We’re proud to be part of your quality products

JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

99

TechShowcase Processor News Tyson Foods Inc. has launched TysonDeli.com, the premier online destination for deli foodservice professionals. The website is an showcase of proprietary Tyson consumer research and observational data, proven merchandising strategies, innovative new products and business building promotional programs, all designed with deli professionals in mind. TysonDeli.com features an in-depth dive into the various proÀles of deli shoppers, deli products which are organized by merchandising vehicle, deli merchandising tips, exciting promotions, plus the Àrst-ever, exclusive online community designed for deli professionals. In addition, TysonDeli. com showcases an exclusive calculator designed to help deli professionals determine a mix of products for their deli to help drive proÀtability.

RELIABLE

FOOD PROCESSING EQUIPMENT www.birosaw.com Slice whole muscle boneless product clean, accurate, consistently and efficiently.

Pilgrim’s Pride Corp. announced that its board of directors has appointed William W. Lovette as president and chief executive ofÀcer of the company, effective January 3, 2011. Lovette succeeds Don Jackson, who is resigning from the company effective January 2, 2011, in order to assume the position of president and CEO of JBS USA, which is majority owner of Pilgrim’s. Lovette will report directly to Jackson, who will continue to serve on Pilgrim’s board of directors. In his new role, Jackson will continue reporting to Wesley M. Batista, who will remain as chairman of Pilgrim’s and JBS USA Holdings Inc.

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THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

Hormel Foods Corp. announced its Board of Directors has authorized a twofor-one split of the company’s common stock. This would be the Àrst split in 10 years and the 9th in company history. “We are excited to announce this proposed two-for-one stock split following a decade of strong performance,” said Jeffrey M. Ettinger, chairman of the board, president and CEO. “This decision acknowledges our track record of providing our shareholders solid long-term returns and demonstrates our conÀdence that we will continue to grow our sales and earnings in the future. We anticipate this will also put our stock price in a more attractive trading range for a number of individual investors.”

Stainless Steel Trucks & Screens

Beacon Can Customize Its Standard Designs For Your Processing Needs.

You can trust a Beacon expert to design a unit that will provide the maximum amount of efficiency at the lowest possible cost. Our Trucks & Screens are built to hold your weight requirements. We don’t over design resulting in added costs or under design resulting in a unit that will not last or hold the weight load needed. Call us with your dimensions and Beacon will engineer Trucks & Screens that fit your requirements.

Stainless Steel Trucks • Nesting Trucks • Cages, Racks & Trees • Bacon Trucks & Trees • Rib Racks • Four Post Designs Stainless Steel Screens • Mesh Screens • Wires One-Way Jerky Screens • V-Screens • Rib Screens

For more information visit our web site at: www.beaconmetals.com or call toll free 800-445-4203.

TechShowcase Cargill has invested $8 million at its Fresno, Calif., beef production facility for recently completed projects to expand its already extensive food safety efforts, and to renovate and expand some packaging lines. The larger of the two expenditures, $4.2 million, involves the installation of a hide-on-carcass wash that closely resembles a carwash for cattle in which the hides of animals are scrubbed with spinning bristles and a mild bromine solution that kills bacteria at the beginning of the harvesting process. This process helps better assure removal of dirt and debris while washing the animal’s exterior, thereby minimizing the potential for contamination from bacteria that potentially pose a health risk to humans.

Legendary entertainer Pat Boone announced the launch of Pat Boone All-American Meats, a new mail-order line of tantalizing, premium, U.S.raised steaks and other Àne cuts. They are available for order online at www. patboonemeats. com and feature a line of thick-cut Àlet mignon, ribeye, top sirloin, New York strip, T-Bone and Porterhouse. Pat Boone All-American Meats are 100 percent U.S.-raised and processed by only the choicest beef producers in the country, the company says. At least 5 percent of each purchase made at Pat Boone All-American Meats goes directly to the Pat Boone Foundation, a 501(c)3 that funds organizations actively addressing the problem of world hunger.

The Promise of Quality that’s to the Point Speco promises you a sharper edge. And isn’t that the point...to process more? At Speco, we specialize in taking a good part and making it better. The result is a quality product that maximizes your yield and productivity. A part with exceptional durability. Use our new online wizard to find your replacements parts today.

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www.Speco.com The Speco Promise: If a Speco part isn’t better than or equal to the OEM part, return it for a refund. Period.

JANUARY JANUAR JA UA Y 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

103 03

To place your classified ad in The National Provisioner call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] AUCTION

AUCTION ALERT

Nebraska Meats FFebruary b 10th, 10 h 2011 2011, 9:00 9 00 A A.M. M CS CST 124-132 Malvern Street, Newark, NJ Live Onsite and for online bidding Complete Smoked Turkey & Pork Further register at Bidspotter.com Processing Facility By Order of Superior In conjunction with Loeb Winternitz, Great Court of New Jersey American Group and Branford Group

Inventory Repak Mdl. RE20 Rollstock Vacuum Packager, 420 mm web width, 300 mm advance, w/Lytron Kodiak Recirculating Chiller I J White Spiral Freezer, 13 tiers of s.s. belting, 29 ½” W, 6” product spacing (2) Metalquimia Mdl. AVVistick-260/6000 S.S. Injectors Supervac Mdl. GK812B S.S, Vacuum Chamber Machine Supervac Mdl. ATI5D+E S.S. Hot Water Dip Tank Supervac Mdl. Bl15 S.S. Dryer, 34” W X 36” L (2) CVP Mdl. A300 Freshvac Dual Snorkel M.A.P. Vacuum Packager (6) Friedrich Smokehouses, gas fired, (4) 5 truck & (2) 4 truck Alkar Smokehouse, natural gas fired, 2 sections w/common wall, (18) trucks capacity/side, each section w/3 door pass through (2) Red Arrow Mdl. 100 Powr Smoker Liquid Smoke Applicators (7) Red Arrow Mdl. 100 Deluxe Powr Smokers Liquid Smoke Applicators (2) Red Arrow Mdl. 2000 Powr Drench Liquid Smoke Applicators Approx. (200) Smoke Trucks Approx. (1,400) Smoke Screens (3) Daniels Mdl. DFE2000 S.S. Vacuum Tumbler Treif Mdl. 1950 High Speed Slicer, s.s. w/Treif Puma-CE touch screen controls MTC Mdl. LEC S.S. Vat Dumper, 3,000 LB cap. Anco Mdl. 827C Slicer (10) Hobart Mdl. 5801 Band Saws

(4) Ulma Mdl. Superchik Stretch Film Overwrappers (6) Bizerba Mdl. GV Automatic Weigh-Price-Scale Labeling Machines (4) Precision Automated Systems Weighing/Labeling Systems w/Mdl. WD1000 Label Printer Complete information including inventory with (4) Universal Labeling Mdl. L60E Bottom Labeling Machine pictures and Terms & Conditions is available online (4) Universal Labeling Mdl. L60E Top Labeling Machine Lantech Mdl. Q30 Pallet Wrapper at www.barliantauctions.com, Busch Mdl. RAO630.B42.61001 Vacuum Pump www.loebwinternitz.com and at (1,302) Tote All 2000 Plastic Lugs w/lids www.bidspotter.com or please contact us Roser Mdl. 3706 Tote Washer FPEC Mdl. 327SL S.S. Frame Incline Conveyor at (630)553-6992 or email [email protected]. Admix Mdl. Rotosolver S.S. Brine Mixer A 12% Buyer’s Premium will be added to all purchases (13) S.S. Vats with an additional 3% charged on all internet purchases. Alloy DAF System, 7’ W X 23’ L X 6’ D, 10 h.p. Philadelphia Mdl. 2300 HDCH Baler (2) Gardener-Denver Mdl. EBERGH Electra-Screw Rotary Air Compressor Gardener-Denver Mdl. RNC125A1 Compressed Air Dryer Gardener-Denver Mdl. EBH99G Rotary Screw Air Compressor REAT MERICAN ROUP® (8) Hussmann Mdl. GAH66-410-A-PSCTIP Evaporators, 6 fan WHOLESALE & INDUSTRIAL SERVICES ® (7) Kramer Evaporators, (2) fan (7) Krack Evaporators, (4) 6 fan & (3) 4 fan Large Quantity Kramer, Russell, Bohn & Imeco Refrigeration Units

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ONSITE / WEBCAST AUCTION TUESDAY, JAN. 25, 10 AM LOCAL By order of secured creditor, assets of Protein Solutions

Preview: Mon., Jan. 24th, from 8 AM - 4 PM Central

Auction & Preview Location: 4220 S Kildare Ave,Chicago,IL 60632

Assets of a Leading Chicago Meat Processing & Packaging Facility • (22) VACUUM PACKAGING MACHINES • (2) STAINLESS STEEL SLICERS • (2) STAINLESS STEEL MIXER/GRINDERS • STAINLESS STEEL SKINNER • (2) PRODUCT FORMERS • FROZEN BLOCK GRINDER • STAINLESS STEEL AUTO GRINDER

• VACUUM STUFFER • (6) STAINLESS STEEL INJECTORS • (4) S. S. 500-LB. VACUUM TUMBLERS • (3) S.S. NEEDLE TENDERIZERS • STAINLESS STEEL DICER • (3) S.S. SCAN PORTIONING MACHINES • (2) HYDRAULIC MEAT PRESSES

A

G

RECRUITMENT THE JUDGE GROUP Recruiting Excellence in the Beverage/Food manufacturing industry for over 35 years!! We can take your company and or your career where you want to go!!

*Handling both Contingency and Retained Searches* National Openings available including but not limited to: sPlant Management sOperations Supervisors and Managers sMaintenance and Engineering sQuality Control Supervisors and Managers sSanitation Supervisor and Managers sWarehouse Supervisor and Managers sEngineering Project/Process/Management sPositions available at various levels! To submit resumes or engage searches please contact: Kelly Meaney, Associate VP

Judge Inc.

(15) STAINLESS STEEL METAL DETECTORS • CONVEYORS • (17) BAND SAWS (3) AIR COOLED ROTARY SCREW AIR COMPRESSORS • (5) CASE SEALERS • STRAPPING MACHINE LARGE QUANTITIES OF SUPPORT EQUIPMENT

Tel: 888-819-3916 x 1302 s Fax: 904-998-0966 [email protected] www.judgeinc.com

These are partial listings only. For more info. on additional auctions or to subscribe to our email/mailing lists, visit

www. pplauction.com www.tauberaronsinc.com www.hilcoind.com A Buyer’s Premium is in effect • IL License #444000215

104

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Place an ad in The National Provisioner Classified Network

To place your classified ad in The National Provisioner call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] CONTINUING EDUCATION

AUCTION

AUCTION! Poultry/Meat Processing Plant Former PIERRE FOODS - Rome, GA Auction: March, 2011 - Watch for Date!

Dry & Semi-Dry Sausage April 5-7, 2011

Sausage & Processed Meat July 18-22, 2011

HACCP Workshop October 27-29, 2011

Basic Sausage November 8-10, 2011

Cured Meat January 17-19, 2012

www.ans.iastate.edu/meatcourses

BOILERS

• ABSOLUTE AUCTION of Prime Real Estate: 115,000 s.f. USDA Food Processing Facility plus Waste Treatment & Warehouse Buildings • Mixers - Blenders - Grinders: Wolfking Ribbon Mixer/Grinders, AMFEC, Reitz, Wolfking & Weiler Blenders & Grinders • Cookers & Fryers: (3) Stein Spiral Cookers, (4) Stein & McGill Fryers, 2010 Oil Pre-Heater, HEAT Oil Recovery System • (6) Formax Patty Formers, (8) Stein Batter Applicators (New as 2010), Tumblers, Stuffer, Injectors, Pacmac System w/Ishida Scale, Safeline Mettler Toledo Metal Detectors, Additional Packaging Equip. & MORE! • Waste Treatment System: Aqua Aerobic DAF System & More - 500,000 Gal. per Day Intake and Discharge. • General Plant: Nitrogen & Ammonia Spiral Freezers; (10) FES & Frick Ammonia Compressors; Evaporative Condensers; (24) Ammonia Blowers; Olympian Emergency Generator; Spare Parts; Lab Equipment & MORE!

RECRUITMENT

Sup. (Bf. Sl.) .................................................$52K PM (Cow Sl/Fab) ..........................................$85K QA Mgr. (Cow Sl/Bone) ...............................$50K GF (Pork Conv.) ............................................$62K Sup. (Pork Sl) ................................................$52K GF (Pork Cut) ...............................................$62K Training Sup (Kill/Cut) .................................$53K PSM Mgr. (Ref., Degree) ............................$125K Supt. (Chicken 1st/2nd/Deb) ...........................$67K

FULL DETAILS & PHOTOS at www.harrydavis.com! For details and Online Bidding:

HARRY

www.harrydavis.com

& COMPANY

800-775-2289 - 412-765-1170 [email protected]

DAVIS

MEAT & POULTRY INDUSTRY PROFESSIONALS Contact: Arnie Holder 727-461-4868 The Spectrum Group/USA Food Jobs Visit: www.usafoodjobs.com [email protected]

JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

105

To place your classified ad in The National Provisioner call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] RECRUITMENT

Memphis 800-792-2474 Atlanta 800-562-1590 Atlanta 800-562-1590 California California866-909-6789 866-909-6789 Dallas 800-561-7568 Cincinnati 800-507-9423 Davenport 800-728-0363 Dallas 800-561-7568

Davenport 800-728-0363 Denver 800-354-8039 Denver 800-354-8039 Florida 941-412-8210 Kansas City941-412-8210 800-550-7980 Florida Memphis 800-792-2474 Kansas City 800-550-7980

Minneapolis 651-731-3211 Minneapolis 651-731-3211 Omaha 800-282-4975 Omaha 800-282-4975 Pittsburgh 866-318-0800 Pittsburgh 866-318-0800 Seattle 509-285-5657 Seattle 509-285-5657

EQUIPMENT FOR SALE 0610NP_AGRIAssociates.indd 1

Denman Equipment Partnership Denman Equipment Partnership

6/2/10 2:56:40 PM

Equipment Liquidator & Locator EQUIPMENT FOR SALE

Equipment Liquidator & Locator FOR SALE • B/B FMBG1100EQUIPMENT Grinder • Grinding Line:Roto Cleaver III Mdl 14-21-6 • Screw Conveyor

124OLEDO7ORKHORSE7RAPPING3YSs&ORMAX x 12

• Hobart 2000#

'ROTE3LICERs3MITH-IXERs#60!6ACUUM Mixer/Grinder

• Alkar 4 Truck Gas

Smokehouse 901-755-7135

LPG203 Link Processor Fax:Vemag 901-754-0105 e-mail: [email protected] s www.denmanequipment.com

901-755-7135 Fax: 901-754-0105 e-mail: [email protected] s www.denmanequipment.com

www.SCOTTSMOKEHOUSES.com

(888) 343-5421 “Where There’s Smoke, There’s SCOTT!” 106

THE NATIONAL PROVISIONER | PROVISIONERONLINE.COM | JANUARY 2011

To place your classified ad in The National Provisioner call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] EQUIPMENT FOR SALE

VARIOUS SIZE / TYPE FILLERS FROM SINGLE TO 6 PISTON--STOCK

MURSAN PNEUMATIC DRUM PUMP--STOCK

KOCH ULTRAVACS 2000 VAC. DOUBLE CHAMBERS (8” & 12”)--STOCK

3262 Hwy. 76, Cottontown, TN 37048 (phone) 615.323.9127 (fax) 615.323.9128 (cell) 615-289-3029 Email: [email protected] Website: www.mrlindle.com

DRAKE LOADERS MODEL 2000 W/ COMBO’S OF NEW SPARE PARTS--STOCK

ROSS 950-II SLICER W/ LARGE VARIETY OF PRODUCT CHUTES--STOCK

S.S. STEAM JACKETED KETTLES W/ ADGITATION / SCRAPERS FROM 60 GALLON TO 1000 GALLON--STOCK

$$ VERY INTERESTED IN YOUR SURPLUS EQUIPMENT $$ APPROX. 45 MINUTES FROM NASHVILLE, TN AIRPORT, INSPECTIONS WELCOME

PARTIAL LIST OF IN-STOCK EQUIPMENT QHOLLYMATIC 865 MULTIFLO PATTY MACHINE ................STOCK Q2- GLOBUS HSL 750 VAC. TUMBLER SYSTEMS ..............STOCK QMETALQUIMIA 6000 # VAC. TUMBLER ...............................STOCK MIXERS & VACUUM MIXERS FROM

WOLFKING 600 LITRE VACUUM

600# TO 8000#--STOCK

PADDLE MIXER W/ C02--STOCK

Q1-VMAG HP15 S W/ PORTION & LINKER DRIVE ..............STOCK QBETTCHER & KASAL BH-15 & BH 20 SLICE N TACTS ...STOCK

...AND MUCH, MUCH MORE!!!

KILIA 175 LITRE S.S. CHOPPER --STOCK

HOLLYMATIC 100# HYDRAULIC PISTON STUFFER, USED AS DEMO.--STOCK

LOOKING TO BUY SMALL BONE IN INJECTORS, RUNNING OR NOT, FORMCO / GLOBUS INJECTSTAR, ECT. BEEF, SHEEP & HOG TROLLEYS, SS BOWL CHOPPERS UP TO 120 LITRE, VACUUM TUMBLERS , AS WELL AS ANY SURPLUS EQUIPMENT YOU HAVE !!!

Check out more ads on Provisioneronline.com Provisioneronline.com JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

107

To place your classified ad in The National Provisioner call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] EQUIPMENT FOR SALE

Tenderizers

(formerly offered by CEBI)

New and Refurbished Machines - Trades accepted - Surgical steel blade needles, replacement mag heads & spare parts available for most popular models at low prices. * New Super Gold Blade w prices. Tender King by Staples Research Corp (703) 335-1301 [email protected]

ProvisionerOnline.com

IN STOCK… MO FIKRY ENTERPRISES READY FOR IMMEDIATE SHIPMENT; AMERICA’S LARGEST INVENTORY OF QUALITY BUGGIES & LIFTERS

BRAND NEW HAVANTEC CHAIN DRIVEN LIFTERS…89” DUMP HEIGHT…STATIONARY AND PORTABLE UNITS

HAVANTEC PORTABLE BUGGY LIFTER. CHAIN DRIVEN.

HAVANTEC PORTABLE BUGGY LIFTER

Mo Fikry • 626-375-6291 mofi[email protected] Jay • 323-972-5373 jay.mofi[email protected]

4 UNITS SS CHAIN DRIVEN BUGGY LIFTERS … 88” DUMP HEIGHT

www.MoFikry.com

EPDM INFLATABLE DOOR SEALS,

YOUR AD HERE Call Diana Rotman at 847-405-4116 to advertise in the Classified Network

108

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FOOD SAFETY

Geor ge Lapsley Enterprises Food Safety Specialist www.getfoodhelp.net T: 267-221-2426 HACCP / SSOP / 3rd Party Audits E. coli, Lm, BSE Compliance Recall Technical Assistance USDA Assistance

To place your classified ad in The National Provisioner call Diana Rotman at 847-405-4116 Fax: 248-502-9083 E-mail: [email protected] EQUIPMENT FOR SALE

SPECIAL SERVICES

Does Your Grinder Need Rebuilding?

o t u s t o m e h t Get f you

Tired of Paying to much for Your Rebuilds? CALL US TODAY TO SAVE TIME AND MONEY!!!!!

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www.rome-ltd.com

1-800-443-0557

r mon ey

PROVEN QUALITY & PERFORMANCE SLAUGHTER

Water Saving Washers

Split Carcass Washers

Hide-on Carcass Washers

Head and Tongue Washers

Advertise in The National Provisioner

Water Management Resources 800-552-5797 ~ www.watermr.com JANUARY 2011 | PROVISIONERONLINE.COM | THE NATIONAL PROVISIONER

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AdIndex Company

Page

Web site

Armor Inox Ashworth Bros., Inc. Beacon Inc. Bettcher Industries, Inc. The Biro Manufacturing Company CFS NorthAmerica Chef’s Choice/Edgecraft Corp. Chr. Hansen, Inc. Clear Seas Research Foss North America Davis Poultry Equipment framarx/Waxstar Gainco, Inc. Gum Products International, Inc. Hawkins, Inc. Handtmann, Inc. Heat and Control Inc. Henry & Sons Inc. Hixson Hollymatic James V. Hurson Associates, Inc. JBT FoodTech Mepaco Mettler-Toledo Safeline, Inc. Multisorb Technologies, Inc. Nu-TEC Manufacturing PDQ Plastics, Inc. Poly-Clip System Corp. Provisur® Technologies, Inc. | Formax® Purac America, Inc. Purdue University Quickdraft Rehrig PaciÀc Company Reiser Remco Products Spartan Chemical Company, Inc. Speco Inc. Tipper Tie Inc. Tippmann Group Treif USA Inc. Tygard Machine & Manufacturing Company Weber Manufacturing West Liberty Foods Wire Belt Company of America Wolf-tec, Inc. World Technology Ingredients (WTI), Inc.

71 37, 89 18, 101 21 41, 100 79 29, 98 3, 35 87 68, 88 24, 90 54, 99 75 83, BC 17 IFC, 81 25, 47 14-15 49 62, 63 46 56-57 32, 60 53 61 50, 51 27 7 9, 73 23 36, 94 26 55 39, 59, 65, 77 11, 91 44, 46 34, 102 31, 86 69 66, 67 & 92, 93 19, 96 45 13, 85 33, 95 43 IBC

www.armorinox.com www.ashworth.com www.beaconmetals.com www.bettcher.com www.birosaw.com www.cfs.com www.edgecraft.com www.chr-hansen.com www.clearseasresearch.com www.foss.us/value www.dpe-inc.com www.framarx.com www.gainco.com www.gumproducts.com www.hawkinsinc.com www.handtmann.com www.heatandcontrol.com/np1,www.heatandcontrol.com/np2 www.dhenryandsons.com www.hixson-inc.com www.hollymatic.com/np www.hurson.com www.jbtfoodtech.com www.mepaco.net www.mt.com/safelineus www.multisorb.com www.nutecmfg.com www.pdqplastics.com www.polyclip.com www.formaxinc.com www.purac.com www.agecon.purdue.edu/agribusiness www.quickdraft.com www.rehrigpaciÀc.com www.reiser.com www.remcoproducts.com www.spartanchemical.com www.Speco.com www.tippertie.com www.tippmanngroup.com www.treif.com www.tygardclaw.com www.weberslicer.com www.wlfoods.com www.wirebelt.com www.wolf-tec.com www.wtiinc.com

SM

PUBLISHER

Also publishers of: Beverage Industry, BrandPackaging,

Dave Lurie

PRINT, EVENT AND INTERNET ADVERTISING Dave Lurie

Candy Industry, Dairy Foods,

CUSTOM MEDIA

[email protected] • (248) 593-0337

Flexible Packaging,

Rick Parsons

Food & Beverage Packaging,

[email protected] • (248) 593-0337

Dave Lurie

[email protected] • (248) 593-0337

[email protected] • (407) 302-7952

SINGLE COPY SALES/ BACK ISSUES

[email protected] • (415) 387-7784

[email protected] • (248) 405-4061

[email protected] • (440) 227-8377

Ann Kalb

REPRINTS

Jill L. DeVries

[email protected] • (248) 244-1726

Wayne Wiggins

Gary Campbell

CLASSIFIEDS

Diana Rotman

[email protected] • (847) 405-4116

Reaching an average qualified circulation of 23,000 copies. Source: December 2009 BPA circulation statement.

Food Engineering, Independent Processor,

BNP MEDIA II, L.L.C

Prepared Foods, Private Label Buyer,

155 Pfingsten Road, Suite 205 Deerfield, Illinois 60015 (847) 405-4000 Fax: (847) 405-4100

Industria Alimenticia, Meat & Deli Retailer, Refrigerated & Frozen Foods, Refrigerated & Frozen Foods Retailer, Snack Food & Wholesale Bakery


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WITHOUT IMPACTING FLAVOR? ®

877-221-8558 Call us today at 877-252-6115 Or visit www.wtiinc.com

INTERNATIONAL POULTRY E X PO

See us at Booth 4060 January 26 - 28