Bett-Garber K.L.,U.S. Department of Agriculture |
Greene J.L.,Kraft Foods Inc. |
Lamikanra O.,Frito Lay |
Ingram D.A.,U S Customs and Border Protection |
Watson M.A.,U.S. Department of Agriculture
Journal of Food Quality | Year: 2011
Consistent storage temperature of 2-5C for fresh-cut produce is difficult to maintain throughout distribution. This study determined the effects of temperature changes on the sensory quality of fresh-cut cantaloupe. Cantaloupe was processed, packaged and stored for 7 days. Samples were maintained at 4 and 10C (controls) or transferred from 4 to 10C after 24 or 48h. Descriptive sensory analysis was used to evaluate aroma, flavor and texture after days 2, 5 and 7 of storage. Respiration and weight loss were monitored. Aroma and flavor were affected by temperature treatments. Texture was affected a little by temperature changes. Fruity/melon aroma and flavor, citrus aroma and sweet aromatic flavor were negatively affected by temperature changes compared to control treatments. Musty and rancid/painty flavors and bitter increased due to temperature changes. Respiration and moisture loss were affected more by storage at 10C than temperature change. Temperature increases during storage of fresh-cut fruit decreases product quality. 2011 Wiley Periodicals, Inc. Published 2011. This article is a US Government work and is in the public domain in the USA.
Saguy I.S.,Hebrew University of Jerusalem |
Singh R.P.,University of California at Davis |
Johnson T.,Frito Lay |
Fryer P.J.,University of Birmingham |
Sastry S.K.,Ohio State University
Journal of Food Engineering | Year: 2013
Food engineering (FE) was identified as a promising field in the mid-20th century. In the succeeding years, demand for food engineers in industry has continued unabated, but the field, in an academic sense, has not quite lived up to its potential. Yet, the coming challenges of the 21st century offer many opportunities for persons with FE training. This article is based on a plenary session held during the Conference of Food Engineering 2012, in Leesburg, Virginia, USA, and consists of a compilation of opinions of the authors. In order to develop further, FE needs to shed its historical mindset, and embrace a broader vision of its scope to include product, internal human and industrial processes, equipment, package and sensor/automation engineering. Training in FE could be vital to helping address issues such as water availability and quality, health and wellness, food safety, energy and sustainability. A number of 21st century developments will drive this change, including world population growth and aging; the digital universe, "big data" and informatics; personalization, food, health and wellness; food security, environment, sustainability and social responsibility; and the innovation ecosystem (open innovation and partnerships). Food engineering education will also have to change to keep pace with the extraordinary expansion of knowledge, the availability of virtual tools, diminishing funding and laboratory resources, and the possibility of creating partnerships between industry and academia. Studying inner transport phenomena, utilization of new techniques, such as micro processing for modeling and simulation of the digestion system, bioavailability, satiety, DNA predisposition, and nutrigenomics offer unique opportunities. The case of FE in UK and Europe are addressed, where consortia involving different industries have been able to partner to focus on problems with a common scientific theme to leverage their efforts. Finally, the experience of one food company in hiring food engineers as well as chemical engineers is highlighted, together with their interview processes and criteria. While this represents a collection of the opinions of the individual authors, it is hoped that the discussion stimulates a more wide-ranging conversation about FE to enable it to develop further into the 21st century. © 2013 Elsevier B.V.
News Article | November 15, 2016
ABBOTSFORD, BRITISH COLUMBIA--(Marketwired - Nov. 15, 2016) - CREW Marketing Partners, a national marketing leader, has announced it has acquired the business operations of GOODSIR, an award-winning digital agency located in Kelowna, BC. This acquisition combines the strategic marketing focus of CREW with GOODSIR's creative, digital and web development services. The new partnership strengthens CREW's Kelowna operation in the Okanagan while adding considerable depth to their overall digital services. "This new business model brings together the best of two agencies," says Braden Douglas, Principal and Founding Partner of CREW Marketing Partners. "By combining CREW's strength in foundational marketing and brand strategy with GOODSIR's depth in digital web development services, we can bring even more strategic marketing sophistication to our clients." Mergers and acquisitions are not uncommon in the industry however Douglas says they need to be strategic and well defined so that they ultimately add value for clients. "We're committed to the right expansion as we see the demand for our unique agency model increasing across Canada." "I've seen the results CREW's achieved first-hand and their partnership approach to marketing is a great match with our own philosophy," says Brad Marshall, one of GOODSIR's co-founders and now Director of Digital Marketing. "There's a growing technology sector here in Kelowna and, with our deep roots in the community, we're really looking forward to focusing on the development of an unparalleled digital marketing experience for all our clients." CREW Marketing Partners will now have over 50 employees between the Okanagan and Lower Mainland, making it one of the largest agencies in British Columbia. Since 2007, CREW has functioned as a hybrid agency that combines the disciplines of a professional marketing department with the execution of a top tier creative house. Their team of specialists focus on medium-sized businesses throughout Canada and the US who have a small or under-staffed marketing department, with a specific focus on five industry verticals - natural foods & consumer packaged goods, manufacturing, real estate, professional services and agriculture. The company's depth of expertise and impressive ROI in the natural foods & consumer packaged goods sector has gained praise from industry watchers and earned respect from clients, including Silver Hills Bakery, Hardbite Potato Chips, and the BC Chicken Marketing Board. Founded in 2003, GOODSIR has helped start-ups, entrepreneurs and enterprises succeed through creative digital thinking. The multi-disciplinary team has worked with an impressive roster of clients that stretches across Canada, the US and even Europe, with a portfolio that includes RE/MAX, End Of The Roll, Juno Awards, KF Aerospace, Wine BC, and Swisscom, a Swiss-based Telecom. "We're very excited about the opportunities for growth and development this offers," says Giuseppe Simpatico, GOODSIR co-founder and now Director of Digital Platforms. "Merging strategy and creative with web, digital and content marketing means we'll have a much wider resource base to work from. It's taking us in a new direction and it's our clients who will benefit the most." CREW Marketing Partners is a results-driven marketing agency partnering with entrepreneurs and organizations across Canada and the US. It's one of the fastest growing marketing firms in Canada, with impressive 35 percent growth year-over-year since its inception in 2007. The team of specialized marketing strategists, creative thinkers, designers and doers are located in multiple offices that serve a range of industries, with a specific focus on natural foods and consumer packaged goods, manufacturing, real estate, professional services and agriculture. Braden Douglas is a renowned marketing strategist who's built a successful career as head of CREW Marketing Partners and as a keynote speaker at international events and seminars. Through his foundational eight-step marketing strategy process, he challenges and works with organizations to successfully use marketing as a competitive advantage that provides real ROI. Braden launched his career in brand management working with major firms like Procter & Gamble and Frito Lay. He's created strategies and campaigns that have driven record revenues for young food start-ups and has pioneered successful public engagement strategies. Founded in 2003 in Kelowna, BC, GOODSIR has helped scrappy start-ups, hard-working entrepreneurs and enterprises solve business problems through creative digital thinking. An award-winning company that was listed as one of the Top 40 Creative Agencies in Canada by Design Excellence Magazine, GOODSIR offers unparalleled digital expertise and industry insight, including platform development and digital promotion. Their client base stretches across multiple industries that include retail and consumer brands, start-ups and technology, media and entertainment, professional sports and financial services. As one of GOODSIR's co-founders, Brad Marshall has lead strategy efforts on projects since the company began in 2003. In that time, he's focused his energy and expertise on helping businesses dream up, design and develop killer creative digital projects. His writing has been published in numerous blogs, newspapers and magazines. He received his training at the Centre for Arts & Technology and the University of Colorado. GOODSIR co-founder, Giuseppe Simpatico, has been deploying creative interactive campaigns for companies across North America for more than a decade. A true veteran of the digital media industry, he's worked in all aspects of the profession, from programming and design to project and account management. He graduated from the University of British Columbia with a degree in Fine Arts and went on to study digital media. To view the photos associated with this release, please visit the following links:
News Article | August 28, 2016
« UTA study indicates air contamination near fracking sites result of operational inefficiencies, not inherent to the extraction process | Main | UK’s OLEV and Innovate UK announce £24M low-emission freight and logistics trial competition » Seventeen trucking fleets operating more than 62,000 tractors and 217,000 trailers recorded a 3% increase in fuel economy in 2015, saving an accumulative $501 million on fuel when compared to the 2015 national average fuel spend of 1.7 million over-the-road class 8 trucks. They achieved these gains by purchasing a variety of fuel efficiency technologies, according to the Annual Fleet Fuel Study released by the North American Council for Freight Efficiency (NACFE). As a result of these investments, fleet-wide mpg increased from 6.87 to 7.06 in 2015, the largest margin of improvement in eight years of consecutive improvements. The trade cycle for these fleets is a little over five years, meaning that the new trucks are about 16% more efficient than the 2010 model year trucks they replaced. The adoption rate of new efficiency technologies such as electronically controlled transmissions, low-viscosity engine oil, and tire pressure inflation on trailers continued to increase even though diesel fuel prices averaged $2.71 in 2015. The 17 fleets included in the study achieved this high level of fuel efficiency by adopting a combination of 69 currently available technologies, which are reviewed in a series of publicly available Trucking Efficiency Confidence Reports that assess current technologies—not prototypes, validation test units, or pre-production units—discuss challenges and best practices for their adoption, and provide figures on performance gains and payback periods. This study focuses on what was actually purchased and implemented onto a fleet’s trucks and trailers. In certain cases, fleets were asked if they had retrofitted any of the devices on their equipment, but this was done for context, and is not included in the adoption data. The primary finding of the report is that the 17 fleets studied are increasing their rate of adoption of these technologies, and that they are enjoying improved fuel economy as a result. The overall adoption rate for the technologies studied in this report has grown from 18% in 2003 to 43% last year. Not all technologies could be applied to a single tractor trailer, as some are clearly and either or decision. 2015 was the first full calendar year of the lower fuel cost at the pump and the study team was interested to understand if the lower fuel prices caused these fleets to buy less of these technologies, which overall they have not. Trucking Efficiency is a joint effort of NACFE and Carbon War Room (CWR). With upcoming Confidence Reports on platooning and engine accessories, Trucking Efficiency will continue to promote profitable, fuel-saving opportunities in the industry. Improvements in both the fuel economy and bottom lines of the leading fleets this year provide a compelling call to action for the rest of the industry. Investing in efficiency technologies is the new normal. And these fleets are continuing to make investments because they do not want to be caught short when fuel prices go up again. —Mike Roeth, operation lead for CWR’s Trucking Efficiency and executive director of NACFE The scope of the study work encompassed Class 8 tractors (daycabs & sleepers) and trailers in regional and long haul applications. Fleets providing data for the 2016 study include Bison Transport; Cardinal Logistics; CR England; Challenger Motor Freight; Crete; Frito Lay; Maverick; NFI Industries; Nussbaum; Paper Transport; Prime; Ryder System Inc.; Schneider; United Parcel Service; and XPO Logistics. This study focused on what was actually purchased and implemented onto a fleet’s trucks and trailers. Fleets that participated in the study are increasing their adoption of technologies that will likely be required under Greenhouse Gas Phase 2 (GHG2) regulations, yet “there is clearly a need to increase the confidence in and/or payback of many of these technologies for wider-scale use,” Roeth says. “Manufacturers must improve the availability and payback of these technologies to profitably meet the requirements of the final GHG2 regulations.” Since 2011, NACFE has conducted its Annual Fleet Fuel Study to report on innovative fleets that have committed to improving fuel efficiency. Fleets that participate in the study share their implementation experiences as well as best practices for using these technologies. The study provides insights to help other fleets make better-informed business decisions about adding these fuel efficiency technologies and practices in the future.
News Article | December 19, 2016
Bluff Manufacturing has earned the prestigious MVS (Most Valuable Supplier) Award for 2017. The MVS Award is granted by the industry’s trade association, MHEDA (Material Handling Equipment Distributors Association). This is the second consecutive year that Bluff Manufacturing has earned this industry award created to recognize companies who have demonstrated an exemplary commitment to their dealer network, their employees and their community. To qualify for the MVS Award, Bluff Manufacturing was required to meet a series of criteria in a number of areas important to the distributor companies who do business with them. In addition to confirming an on-going commitment to safety, MVS Award winners have demonstrated an overall commitment to business excellence by documenting programs in the following areas: “We’re honored to receive the Most Valuable Supplier award for the second consecutive year,” said Bluff Manufacturing’s President Andrea Curreri. “We’ve always aimed to provide impeccable value to all customers. Fast delivery, quality products, creative solutions, and safety have always been our focus. We’re looking forward to continuing to provide customers these benefits and establishing the highest industry standards for a long time.” “MHEDA members represent the best of our industry; and those who earn the MVS Award have documented that excellence and commitment to their dealers, community, employees and the material handling industry,” said Scott Lee, MHEDA’s 2017 Chairman of the Board and President of Schaumburg, IL based Conveyor Solutions, Inc. “MHEDA is very proud of our MVS Award winners.” Bluff Manufacturing began as a local company in the Dallas-Fort Worth Metroplex in 1968. Since then, Bluff has expanded to also serve Canada, South and, Central America, the Caribbean and the Mid-East. Bluff has now grown to a company of more than 80 employees, and is a leading producer of rail boards, dock levelers, portable yard ramps, steel and aluminum dock boards and plates, safety products, stairways, ladders, and slab handling products. The Material Handling Equipment Distributors Association (MHEDA) is the only national trade association dedicated solely to improving the proficiency of the independent material handling distributor. MHEDA represents close 650 companies in the material handling equipment business. Located in suburban Chicago, the association provides services to companies seeking to improve their business through education, networking, benchmarking and best practices. For more information, visit http://www.mheda.org. For more than 45years, Bluff Manufacturing has been recognized as an innovative leader in the fabrication and design of high quality dock, warehouse, and industrial safety equipment. Bluff Manufacturing, whose customers include Frito Lay, Lumber Liquidators and Airgas, designs and tests to comply with the American National Standards Institute’s (ANSI) MH30.2 standard, ensuring the highest quality products and providing customers with the greatest possible value. Based in Fort Worth, Texas, Bluff Manufacturing serves the entire U.S., South and Central America, and the Caribbean and Middle East through a national distributor network, and the company’s -7 distribution warehouses ensure quick delivery of the standard items in the company’s product line including yard ramps, dock boards, dock levelers, wheel risers, and safety barrier product TuffGuard. Bluff Manufacturing acquired B&L Structures in June 2010, expanding its portfolio to include platforms, cantilever rack, stairs and ladders, conveyor support structures and conveyor crossovers, and mezzanines. These products are sold through Bluff’s national network of distributors.
Marston K.,Frito Lay |
Khouryieh H.,Western Kentucky University |
Aramouni F.,Kansas State University
Food Science and Technology International | Year: 2015
Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L∗ (lightness) values of sorghum flour significantly increased (p < 0.05), while the b∗ (yellowness) values significantly decreased as ozone exposure time increased. Peak viscosity significantly increased as time of ozonation increased from 0 to 45 min. Results showed that gluten-free cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products. © The Author(s) 2014.
Marston K.,Frito Lay |
Khouryieh H.,Western Kentucky University |
Aramouni F.,Kansas State University
LWT - Food Science and Technology | Year: 2016
The effects of heat treatment on sorghum flour functionality in gluten-free bread and cake were investigated. The sorghum flour was subjected to dry-heat at two temperatures (95 °C and 125°) for 15, 30, and 45 min. The physicochemical and sensory properties of heat-treated, gluten-free bread and cake were studied and compared with control bread and cake. Flour heat treatment affects viscosity which has an important role in final cake and bread quality. Heating the flour at 125 °C for 30 min produced bread with the highest specific volume (3.08 mL/g) and the most cells per slice area (50.38 cells/cm2). This treatment also produced cakes with the highest volume (72.17 cc) and most cells per slice area (79.18 cells/cm2). The control sorghum flour produced breads and cakes with low volume, poor crumb properties, and dense textures. Additionally, cake and bread made from this heat treatment were more acceptable than the controls in consumer testing. The overall acceptability score for cake made with heat treated sorghum flour was 6.65 compared to 5.98 for control. The overall acceptability score for bread was 5.05 and 4.76 with heat treated and control flour respectively. These results can assist in advancing the quality of sorghum-based gluten-free foods for the celiac consumers. © 2015 Elsevier Ltd.
PubMed | Kansas State University, Frito Lay and Western Kentucky University
Type: Journal Article | Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional | Year: 2015
Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased (p < 0.05), while the b* (yellowness) values significantly decreased as ozone exposure time increased. Peak viscosity significantly increased as time of ozonation increased from 0 to 45 min. Results showed that gluten-free cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products.
News Article | February 21, 2017
Note to Editors: There are three photos associated with this press release. Dalfen America Corp. (DAC) today announced the acquisition of an Atlanta based light industrial portfolio consisting of three Class A industrial properties located in the Atlanta submarkets of Norcross, Airport, and McDonough. Norcross is historically the highest performing submarket in Atlanta due to its proximity to executive and blue collar housing. The property in the Airport submarket is located adjacent to the Hartsfield International Airport, which is the world's busiest airport. The remaining property in McDonough is located adjacent to major distribution hubs for Walmart, Pep Boys, and Kimberly Clark. The buildings, built in 1996, 2000 and 2001, totaled 211,040 square feet and are 90% leased to tenants including Frito Lay, SCP Distributors LLC, and Autopart International Inc. Stewart Calhoun and Casey Masters of Cushman & Wakefield arranged the transaction on behalf of the seller. "The purchase of these properties make great additions to our last-mile, e-commerce oriented strategy of buying best-in-class, in-fill industrial assets in key markets across the United States" said Sean Dalfen, President. Dalfen America Corp. continues to be one of the nation's largest buyers of industrial real estate and a leader in the last mile property space. Dalfen America Corp. (DAC) is a leading industrial estate investment manager and hands-on real estate operator that is focused on acquiring, developing and operating industrial real estate throughout the United States. As one of North America's largest buyers of Industrial property, DAC acquires and manages millions of square feet of commercial properties through its investment funds, separate accounts and strategic joint ventures. DAC was recently named 2016 Top Real Estate Investor Operator by the National Real Estate Investor. For more information, visit www.dalfen.com. To view the photos associated with this press release, please visit the following links:
News Article | February 8, 2017
AYER, Mass., Feb. 8, 2017 (GLOBE NEWSWIRE) -- Catania Spagna Corporation, processors and packers of vegetable, olive and blended oils with roots dating back to 1900, recently changed its name to Catania Oils. Their tagline "Authenticity in Every Drop" has held true since the company's inception, and fourth-generation brothers Stephen and Joseph Basile felt it was time that the company's image matched the significant advancements the company and its employees have made since their great grandfather began selling imported olive oil and blended vegetable oil door to door in Boston, Massachusetts. Catania Oils is one of the largest privately-held packers of edible oils in the country. The company specializes in delivering its oils in bulk drums, totes and tank wagons to food manufacturers that require oil as a major ingredient in their production process, supplies the food service industry, sells retail products through its Marconi and La Spagnola brands in the Northeast and offers private label packaging for retailers and food service nationally. In addition, Catania Oils has the ability to export any oil product throughout the world. The privately-owned company has experienced significant growth over the years since its relocation to a 50,000 square-foot facility in Ayer, MA in 1994. Several major plant expansions later, the facility has grown to over 250,000 square feet including 150,000 square feet of manufacturing space and 100,000 square feet for a warehouse distribution center. Today, Catania Oils processes and packs more than $225 million in oils annually and has grown from a handful of family employees to more than 140 full-time staff. The company's customers include: Stop & Shop, Whole Foods, Market Basket, Sysco, Subway, Marriott, Frito Lay, Conagra and General Mills among others. "I am proud of the rich tradition and history behind Catania Oils that my great grandfather Guiseppe Basile started back in the early 1900's," said Joseph Basile, President. "I wish he could be here today to see how far multiple generations have expanded on his vision becoming the one of the largest suppliers of quality oils in the Northeast." Catania Oils will be at the New England Food Show February 26th-29th at Booth # 840, Natural Products Expo West on March 9th at the Anaheim Convention Center Booth #2190, and the Pizza Expo in Las Vegas, March 28-30th Booth #N2231. ABOUT CATANIA OILS Catania Oils is a privately-held fourth generation family business that expanded from its modest roots in the early 1900's to a multi-million-dollar supplier of quality oils for bulk, retail, food service and private label customers. The 250,000 square-foot operation located in Ayer, Massachusetts is one of the largest indoor bulk oil processing facilities in the country and combines the latest automation technology with efficient processes and warehouse space to ensure a good price for the high-quality oils it produces. The company's tagline, Authenticity in Every Drop, is supported by an in-house laboratory that tests the purity of each shipment. For more information visit www.cataniaoils.com A photo accompanying this release is available at: http://www.globenewswire.com/newsroom/prs/?pkgid=42153