The T.VIS A-8 control module from GEA Tuchenhagen for use in liquid processing offers advantages over the original T.VIS A-7 model, resulting in a lower total cost of ownership.
A cross-functional sustainability team asks “why not?” as it examines processes and procedures.
May 15, 2012
At Perry’s Ice Cream, our family continues the tradition of making the same high-quality ice cream that founder H. Morton Perry crafted nearly a century ago in 1918.
The new Thermo Scientific EZx 465 Touchless X-ray system is a new model that is said to significantly extend the application range of this entry-level food safety x-ray system.
You can’t ride along in every truck. But information systems allow you to monitor the operation of every engine and refrigerated unit, and every driver’s actions.
Wikipedia defines “telematics” as “any integrated use of telecommunications and informatics, also known as ICT (information and communications technology).” Today, I would add “command and control” to that as well.
The Maine ice cream processor focuses on flavors, distribution, customer service and employee relations. Those factors add up to a successful and growing business.
The history of America is full of famous brothers. Comedy has its Marx brothers and baseball its Alou brothers. The Wright brothers reportedly had something to do with manned flight. In the world of ice cream, there are the Gifford brothers of Skowhegan, Maine.
Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
The Gifford’s Ice Cream processing plant is tucked into a hillside on Hathaway Street in Skowhegan, Maine. This unassuming little band box of a building gives no hint that inside, production workers are creating super premium ice cream that is sold in company-owned and independently owned scoop shops and by retailers from Maine to Maryland.
In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.