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A Resource of the Best Practices for the Value-Added Food Processor
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July 2009Vol. 20, No. 7
WWW.REFRIGERATEDFROZENFOOD.COM
2009NORTH AMERICAN
REFRIGERATED WAREHOUSE GUIDE
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&4 A LETTER TO OUR READERS
6 REFRIGERATED FOODS REPORTAvoid the headlinesHere are three ways to prevent foreign objects from reaching your food.
8 COVER FEATURE Private label growth. It’s in the bag.
Private label frozen food processors are stepping up to meeting growing consumer interest, customer demand. Includes profi les of Food Source LP, Victory’s Kitchen and Frozen Specialties Inc.
16 INSIDE THE PLANTPour it onFrozen Specialties’ Archbold, Ohio, plant keeps pace with increasing demand for frozen private label pizza and pizza bites.
20 PACKAGING SOLUTIONSJust heating upMicrowave technologies are improving and growing prepared food sales.
26 PARTNERS IN PROGRESSTough enough United States Cold Storage relies on highly ruggedized mobile devices to track and maintain inventory in extreme freezer environments.
27 SUPPLIERS MARKETPLACE
8
16
INDUSTRY NEWS AND MORE Visit www.refrigeratedfrozenfood.com for the latest industry breaking news, new product profi les and much more.
FIND MORE @ RFF EXTRA! www.refrigeratedfrozenfood.com
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FROMTHEEDITOR
A letter to our readers...
In response to the unprecedented economic impact on most business segments served by Refrigerated &
Frozen Foods; the magazine has made some adjustments to maintain a strong and viable presence in the marketplace.
Beginning with the August/Septem-ber issue, Refrigerated & Frozen Foodswill begin to publish on a bi-monthly basis through 2009.
An August/September issue (mailed in September) will be followed with an October/November issue (mailed in No-vember) and then a December/January issue (mailed in January of 2010).
The editorial calendar has been enhanced for the remaining issues in 2009, ensuring that we continue to deliver strong, meaningful content that you rely on to stay on top of the latest trends and developments and enhance your job performance.
Here’s a look at what’s coming:• The August/September
issue will feature R&FF’s 2008-09 “Processor of the Year.”
• Our October/November issue will include the 2010 Buyers Guide, plus R&FF’s popular “Ones to Watch” profi les of
dynamic, up-and-coming companies in each of six temperature-controlled product categories.
• The December/January issue will profi le of a leading temperature-con-trolled food processing company. Along with these changes we will
continue to bring our regular features, containing superior information, inside every issue of Refrigerated & Frozen Foods.
We’re strengthening our Web pres-ence – at www.refrigeratedfrozenfood.com – with breaking industry news
updates, blogs, new product coverage and more. Starting this month, as well, we’ll begin
posting complete digital, page-by-page copies of the magazine.
The editorial and publishing staff of Refrigerated & Frozen Foods would like to thank advertisers for their continued support. It is because of these companies that we are able to continue to bring
our readers the best tech-nical articles, industry news
and product information. Please do not hesitate to
contact me with any ques-tions or concerns. RFF
4 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
VOL. 20, NO. 7
BNP MEDIA
Publisher JEFF PLASTER
EDITORIAL Editor-In-Chief BOB GARRISON
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ADVERTISINGNational SalesJEFF PLASTER
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BNP CORPORATE DIRECTORSPublishing TIMOTHY A. FAUSCH
Publishing JOHN R. SCHREI
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Corporate Strategy Director RITA M. FOUMIA
REFRIGERATED & FROZEN FOODS (ISSN 1061-6152) is published 9 times annually, Jan,Feb,Mar,Apr,May,Jun,Jul,Aug/Sep and Oct/Nov, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333.
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6 www.refrigeratedfrozenfood.com REFRIGERATED&FROZEN FOODS July 2009
Refrigerated Foods Report:Food Safety Update
We’ve all the seen newspaper headlines: “Man fi nds XXX in his hamburger” or perhaps it’s “Woman bites into XXX.”
Of course most of these outlandish cases either involve an explainable rare occurrence or a contrived incident (designed to get cash compensation). Regardless, the resulting process often involves a lawsuit and damage to a company’s image as well as its customer reputation.
In any event, foreign object control is a very real con-cern for food manufacturers and we have a responsibility to eliminate items that don’t belong in the formula.
Although detection equipment provides a safety net, the most effective way to eliminate foreign objects involves total prevention. A holistic approach includes your suppli-ers, employees and supporting management systems. Here, we’ll briefl y look at all three areas.
Suppliers: It’s important to partner with your suppli-ers. Have you audited or visited them? Where are potential areas for objects to enter their system?
You should examine their systems to learn how they are preventing foreign objects from contaminating their food ingredient or raw material. Tell vendors about any objects you fi nd in shipments to your facility. Develop and intro-duce an effective tracking system (scorecard) to measure the performance of your suppliers in relation to foreign objects. This would help them improve.
Employees: Employees are one of your plant’s best defenses. Train employees to look for anything not in the recipe. Recognize them for fi nding any object and thereby preventing a customer complaint. You also should conduct a full investigation of employee fi ndings. Keep employees informed of the items found and actions taken. Set reduc-tion goals and publish them to everyone.
The bottom line is to treat each event as if it were a complaint from your best customer. If you can put mea-sures in place to prevent an internal problem from ever repeating itself, you have avoided a potential complaint.
System process: A systematic approach such as FMEA (Failure Mode Effect Analysis) can prevent foreign objects.
This involves trained, knowledgeable employees who develop a very detailed process fl ow and who audit each step for potential foreign object hazards. All potential hazards are listed and ranked based on (1) how likely they are to occur, (2) what the severity would be, and (3) the probability of having this potential event. Then you should prioritize the highest rated items and conduct follow-up auditing to ensure your resolutions are effective.
Another key management approach is a successful pre-ventive maintenance program — or better yet — a “predic-tive” maintenance program. The goal is to replace wear part or conduct inspections of equipment before failure.
In addition to these prevention measures, most opera-tions have some foreign object detection systems. Although these are necessary, they are not foolproof. Make it a goal to drive down the number of events from your detection system and react to each event as a failure followed by a complete investigation. RFF
Bryan C. Westerby, Ph.D., is vice president quality and food safety at The Suter Company Inc., a Sycamore, Ill., prepared foods processor. Westerby also is a member of the Refrigerated Foods Association’s technical committee.
Avoid the headlinesHere are three ways to prevent foreign objects from reaching your food.
By Bryan Westerby
Phot
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8 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com8 REFRIGERATED&FROZEN FOODS July 2009
Private label frozen food processors are stepping up to meeting growing consumer interest, customer demand.
By Bob Garrison
It could the home fi replace or – given the summertime season – the backyard fi re pit. In either place, the most enjoyable fi res have the
right mix of fuel and air for embers that generate a long, slow burn.
Similarly, the private label market is poised to generate some considerable heat. Although the basic fuel or business has been around for quite some time — the right mix of elements (a recession, increased product quality) is creating the base for sustained growth.
GfK Custom Research North America, New York, N.Y., recently surveyed nearly 800 primary household grocery shoppers and found that 91 percent plan to keep buying own label products after the recession. Shoppers say they have been impressed with private label quality and 90 percent agree that product quality is as good as or better than national brands. About half of those surveyed also said they would want their supermarket to carry an even broader array of private label items.
Perhaps most interesting, GfK found 35 percent of shoppers are still trying private label products in catego-ries where they had previously only purchased national brand items.
This point goes straight to the heart of the matter — or the center of the plate, as it were. Before now, private label hasn’t competed signifi cantly with retail packaged frozen entrees. However, as readers will fi nd in this month’s cover feature, private label frozen prepared food companies liter-ally are stepping up to match growing demand.
And there is increased demand in the refrigerated and frozen food categories. Clear Seas Research, Troy, Mich., interviewed more than 100 retailers this May and found that they see large, short-term growth opportunities in private
label refrig-erated/fro-zen meal solu-tions; as well as natural and organic foods and beverages.
This portends to be es-pecially interesting era of retail packaged food competition. We say that because major branded processors in frozen entrees, pizza and snacks are themselves healthy and quite focused on product innovation.
No matter what, consumers will win and refrigerated and frozen food department sales should grow.
COVER FEATURE
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COVER FEATURE
Sauce expertise fuels growing entrée line.
4
Admittedly, Allan Kliger’s entre-preneurial career didn’t start with a dream. Rather, the story
of Kliger’s business, Victory’s Kitchen Ltd., Toronto, begins with a challenge.
After graduating from law school in 1982, the one thing Kliger knew was that he did not want to practice law. So he took time to travel and think about his next move. It was when he returned home that Kliger found himself inspired by the canned soups in his pantry – or rather, by the thought that he could do better.
“My sister once remarked, ‘As long as you decide – whatever you do – to be the best at it, you’ll be successful,’” he recalls.
“I knew nothing about food. But I started to think, ‘These [shelf stable soups] are not as good as what there could be and I began to take that as a challenge.”
It was in 1985 that Kliger started to attack that challenge. In quick order, he went from borrowing a food proces-sor, pots and pans to make fresh soup in his own kitchen; to renting part of a
larger commercial kitchen; to renting commercial processing space inside a 120,000-square-foot building.
Nearly 25 years later, Kliger now owns the same building.
“It’s amazing to think about how we arrived here but it was just one foot in front of the other, one customer at a time,” he notes. “We went from a 20-gallon, tilting skillet to a 600-gallon cook-chill steam kettle.”
Actually, Victory’s Kitchen is now one of North America’s most diverse and fl exible private label processors of refrigerated and frozen “spoonable” foods including soups, sauces, salsa, chili, dips and marinades, pizza sauces, dressings and rice puddings. The com-pany also has moved on to add frozen entrees and even specialty desserts.
Meanwhile, Kliger isn’t concerned about being the “biggest” at anything.
“While our company has grown by leaps and bounds, our core philosophy hasn’t changed one bit,” he says. “From the start, the only way to get business was to do what customers wanted us to do, with no shortcuts. That’s still our niche today – often the smaller, more value-added runs that other manufac-turers either can’t or wont do.
“There are very few companies that are as focused or that have the produc-tion and packaging capabilities we do,” he continues. “Most do private label for [production line] effi ciency and try to compromise the fi nished product by simply working with ingredients or packaging they already have.
“We’re the opposite. For us, it’s all about doing it right the fi rst time, and then being consistent and uncompro-mising day after day. Being a specialist in this fi eld, we’re also very quick to turn projects around. From our experi-ence, it shouldn’t take more than three weeks and three tries to nail a product perfectly. We won’t compromise on delivering exactly the right product,
AT A GLANCE: Victory’s Kitchen Ltd.Name: Victory's Kitchen Ltd.Location: Toronto, Ont., CanadaTop executive: President & CEO Allan Kliger Products: Refrigerated and frozen soups, entrees, sauces, salsa, chili, dips and marinades, pizza sauces, dressings and rice puddings Website: www.victoryskitchen.com
COVER FEATURE
Made to orderProduct quality, packaging versatility make Victory’s Kitchen a win-win proposition for retailers.
11July 2009 REFRIGERATED&FROZEN FOODSwww.refrigeratedfrozenfood.com
COVER FEATURE
and, when you know what you’re doing it doesn’t take long.”
Kliger’s uncompromising approach is evident in every facet of . . .
… sourcing. With its dedicated farms in Ontario, Victory’s Kitchen is perhaps the only private label processor to grow and source many of its own vegetables. To ensure consistent product quality and taste, the company cooks its beans from scratch, makes its own soup stocks and blends all spices and seasonings. All other incoming ingredients are quaran-tined until they pass rigorous internal QA/QC tests.
… processing. Victory’s versatile processing equipment accommodates products in all temperature states (shelf-stable, refrigerated or frozen) and in all volumes from 20 gallons to 600 gallons.
… quality assurance. Kliger says Victory’s Kitchen is ranked by NSF Cook & Thurber in the top 10 percent of processors worldwide for its quality assurance programs.
… packaging. To give customers exactly they want, Victory’s Kitchen invests in the equipment and packag-ing for everything from portion packs to totes (foodservice to retail) in all materials including plastic, glass and paperboard.
Not surprisingly, Kliger chooses to view today’s challenging market as op-portunity.
“It’s been a very interesting year,” he notes. “Tremendous inflation in raw materials and packaging materials has applied pressure throughout the indus-try. Meanwhile, consumers are watch-
ing their spending. We’ve always been great at separating ourselves from the pack and coming up with new ideas to become an even more valuable business partner for our customers, and, in to-day’s challenging business environment, this has become even more important than ever.”
Of course it’s that attitude that took Kliger quickly through 25 years at Vic-tory’s Kitchen. Although the business did not come as a dream ambition, it likely will leave a lasting mark on the Toronto native.
“It will be satisfying to look back from a rocking chair some day and think that we built these company one step at a time from just the spark of an idea, ” Kliger says. “That’s very appeal-ing to me.” RFF
COVER FEATURE
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12 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
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COVER FEATURE
4
Quick. Name a long-standing Dallas organization identifi ed, in part, with the color, silver?
Never mind the city’s pro football team. The answer is Food Source LP, a McKinney, Texas, private label frozen entrée processor celebrating its 25th silver anniversary.
Founded in 1984 by Italian immi-grant and life-long chef Gaetano Ric-cardi, the business began as a co-pack-er and supplier of in-fl ight entrees. By 1995, it had doubled operations and expanded into foodservice sales. Food Source then became a private label supplier in 1998, added 50 percent more production in 2000 and pur-chased a second facility — including a state-of-the-art, European-designed plant — in 2002.
“‘Thats amore,’ is the best way to describe our company history,” says son Richard Riccardi, a former attorney and certifi ed public accountant who joined the company as president in 1991. “Food Source got its start from my father — out of his love and passion for cooking delicious food.
“This year, we’re celebrating our 25th anniversary. We attribute this suc-
cess to three factors: our loyal custom-ers, dedicated team members and an effective supplier base. We are passion-ate about serving our customers and our team members and suppliers allow us to achieve those goals. Our custom-ers have fueled our success by faithfully allowing us the opportunity to prepare their products. We respect the trust they place in Food Source.”
For the record, Food Source has two McKinney plants with about 150 team members. The company processes and nationally ships more than 75 SKUs including multi- and single-serve ethnic and homestyle entrees as well as a range of stuffed pastas, soups, side dishes and dips. Gaetano still leads the business as chief executive offi cer and head of culinary R&D.
“We are a very hands-on operation,” Richard notes. “Our food preparation area is designed to cook and prepare components ‘restaurant-style.’ By sauté-ing ingredients in a kettle and adding spice and meats at just the right time, we continue to achieve that ‘white table cloth taste’ that keeps consumers com-ing back.”
Food Source effectively prepares all
AT A GLANCE: Food Source LPName: Food Source LPLocation: McKinney, TexasTop executives: (L-R) CEO Gaetano Riccardi, President Richard Riccardi Products: Frozen single and multi-serve entrees, pastas, soups, stews, saucesWebsite: www.foodsourcelp.com
COVER FEATURE
That's amoreFood Source celebrates 25
years of a love and passion for cooking, customer service.
Fresh, homemade pasta, sauces
refl ect Food Source approach.
13July 2009 REFRIGERATED&FROZEN FOODSwww.refrigeratedfrozenfood.com
COVER FEATURE
products from scratch. Riccardi says both plants cook fresh meats; make fresh sauces; and prep and blend every-thing else from fresh vegetables to real cheese. Not surprisingly, the business follows its own pasta recipes starting with semolina durum flour and eggs.
Meanwhile, the company’s recipe for success with retail private label customers is just as basic: give them what they want.
Richard reports on talks at the Pri-vate Label Manufacturers Association’s annual convention last fall.
“Let’s face it. Every penny counts more today than ever. I believe that our economic times have caused consumers to switch to private label but they have become repeat customers because of the quality along with value,” he says.
“What we heard from most customers was an emphasis on growing private label business because of consumer interest in high quality entrees at a bet-ter value. Retailers also talked about lowering costs and collaborating with suppliers to gain efficiencies.”
Food Source indeed is working more closer to its customers. Besides its work through branded companies, Food Source recently established direct private label supplier relationships with three of the nation’s top 10 retail chains.
Behind the scenes, Riccardi says Food Source stepped up its measured performance in food quality and food safety. Already reviewed by several external audit firms, he notes that com-pany operations successfully passed a more robust SQF Institute audit on the
first attempt. Likewise, Food Source’s R&D pro-
gram has added staff (food scientist, certified chef) and has worked more closely with customers on new prod-ucts, packaging and healthier items that meet strict nutritional values with clean labels.
“From all indications, we are on track to launch more products with cur-rent [private label] customers and add new customers,” Richard concludes. “Meanwhile, our team is achieving higher food safety and quality goals and increasing our per-shift throughput.
“Wherever I travel, I visit the local grocery stores to see what is going on. It is very humbling and rewarding to see our products in every part of the United States.” RFF
COVER FEATURE
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14 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
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COVER FEATURE
4
by Marina Mayer
In good times, consumers can be loyal to a fault. That’s especially true in the highly competitive
frozen pizza and snacks categories. Here, the major players spend mil-lions of dollars annually building trust in their brands to ensure that shoppers keep on coming back for more.
With the economy as cold as a supermarket freezercase, however, many Americans are reassessing their grocery purchases. Now, they don’t have to compromise because of companies like Frozen Specialties, Inc., a private label producer of value pizza and pizza bites. With its line of products, the Holland, Ohio-based company helps shoppers trade in their national brand choices without feeling that they have sacrificed qual-ity and taste.
“Our mission is to be the con-sumer’s choice in value pizza and pizza bites,” says President and CEO Ricardo “Ric” Alvarez. “We show
this everyday by the value, the consis-tency, the convenience and the quality of the products we market.”
Purchased in 2002 by Swander Pace Capital, Frozen Specialties has been in the private label channel for nearly a half a century. Over the years, the company has been a part of a market that’s evolved from produc-ing alternatives of the most popular products to creating innovative items for store brands that actually com-pete with the national brand equiva-lents.
To better focus on its best-sellers, Frozen Specialties closed a Connecti-cut pizza bite plant last October and relocated operations to its Archbold, Ohio, facility. This has helped Alva-rez and his team better evaluate the company’s product line and stream-line its portfolio.
“We used to have a lot of other product categories,” Alvarez says, “[but] we shed them, disposed them, sold some of them, and now we’re a really focused business on value pizza and pizza bites.”
Officials say Frozen Special-ties produces between 150 and 200 million pizzas per year and enough frozen pizza bites to stretch from New York City to San Francisco. In terms of sheer volume, the traditional varieties such as cheese and peppero-ni still outpace unconventional ones, notes Patrick Koralewski, director of marketing.
However, the increased acceptance of higher quality private label pizzas has enabled Frozen Specialties to introduce more avant-garde choices such as barbeque chicken, garlic chicken, bistro-style Italian margarita and even some Mexican-style, taco pizzas.
Loyal consumers, it seems, are ex-panding their horizons in more ways than one.
AT A GLANCE: Frozen Specialties Inc.Name: Frozen Specialties Inc.Location: Holland, OhioTop executive: President & CEO Ricardo “Ric” Alvarez Products: Frozen pizza, pizza bitesWebsite: www.frozenspecialties.com
COVER FEATURE
No compromiseAt a time when consumers want more, Frozen Specialties returns to its core in frozen pizza and pizza bites.
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Specialist can handle all shapes, sizes and fl avor profi les.
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COVER FEATURE
“A lot of studies recently have shown that consumers are much more confident with private label. They see it actually as a brand,” Koralewski adds. “Consumers overall across a lot of economic situations are finding private label as a quality convenient, value alternative to national brands.”
In addition to providing alterna-tives to the national brands, Alvarez says consumers now recognize that many of its private labels actually provide a better option than some national brands.
“They realize that [private label products] offer all the benefits that they look for and what they want for their family,” he notes, “and [private label items] offer the quality, value and convenience at an affordable price in today’s economical environ-ment.”
Along with value, consumers – especially those in smaller-sized households – search for such healthy products as pizzas that offer portion control.
“Frozen specialties has a core focus around our single-serve frozen pizza and pizza bites,” Koralewski says. “There are few manufacturers who have invested in producing piz-zas as quickly and efficiently as Fro-zen Specialties. And this is especially true on the private label side. We’ve done a really nice job of focusing around that value, convenience and quality and try to do it operationally and with the products we bring to market as well.”
For instance, the megatrends of convenience, health and wellness are on the rise. Frozen Specialties has responded to this well-established movement by introducing its lean and microwavable pizzas that can be eaten for lunch while at work, on the weekends or as a dinner replacement for the fast-paced, always-on-the-go
consumer.“We’re trying to marry [health and
wellness] together and understand that people are on the move a lot,” Alvarez says. “So there’s that single-serve need and there’s also the health/wellness need and some fun flavors beyond the basic cheese and pep-peroni.”
Once the trend changes have been identified, Frozen Specialties partners with its retail customers via their R&D teams.
“We want to make sure that we’re satisfying the needs of our retail part-ner and are meeting the needs of their customers,” Koralewski says.
It’s no surprise that gaining con-sumer acceptance is a big part of the plan.
“I think our secret is that we have created a trust, a bond with our customers because we provide them a consistent, high-quality, value product that is convenient at a value price, in so many different flavors and formats that satisfies the needs of our valued customers,” Alvarez adds.
Consumers can rest at ease when reexamining their grocery lists. Companies like Frozen Specialties are upping the ante on quality, value and taste without it costing an arm and a leg. RFF
Editor’s note: This article excerpted from the May 2009 issue of Snack Food & Wholesale Bakery, a sister publication to Refrigerated & Frozen Foods.
COVER FEATURE
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16 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
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COVER FEATURECOVER FEATURE - INSIDE THE PLANT
by Marina Mayer
Nestled in a tranquil town made up of old-fashioned diners and 1950s-style street lamps stands
Frozen Specialties Inc., a producer of private label pizzas and pizza bites.
Aside from the few pedestrians casu-ally strolling up and down the brick-paved streets on a brisk March morn-ing, there wasn’t much outdoor activity in Archbold, Ohio. It was as if time stood still, in more ways than one.
However it was anything but quiet inside Frozen Specialties’
150,000-square-foot facility. Behind closed doors, nearly 190 employees hustled and bustled about the two-story plant to stay on schedule and to meet yet-another deadline for delivery of frozen pizza and pizza bites.
“We are pretty much a make-to-order company today,” says President and CEO Ricardo “Ric” Alvarez. “We receive packaging and many of our in-gredients just in time, and we manufac-ture to the orders that we receive from our customers.”
As a private label manufacturer, this Holland, Ohio-based company needs
Pour it onFrozen Specialties’ Archbold, Ohio, plant keeps pace with increasing demand for frozen private label pizza and pizza bites.
AT A GLANCE: Frozen Specialties Inc.Name: Frozen Specialties Inc.Location: Archbold, OhioSr. Director of Operations: Brian Replogle Products: As many as 450 SKU's of complete and single-serve pizzas, pizza bitesPlant size: 150,000 square feetProduction lines:Pizza - 3, Pizza bites - 1Employees: Approximately 190
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INSIDE THE PLANT - COVER FEATURE
to be just in time to stay abreast of and react to today’s constantly changing trends. In fact, the operation cranks out more than 450 SKUs – primarily for the private label accounts, as well as its own Mr. P’s and Fox de Luxe brands.
Recipes for successFrozen Specialties’ Archbold plant
has three pizza lines and one snack line. The plant’s first floor production area houses two steel bins that each hold more than 100,000 pounds of flour for the plant. Flour destined for pizza bite production is stored in two collapsible bins, which hold nearly 25,000 pounds each.
Once flour is mixed into pizza dough, Frozen Specialties will sheet and cut it into various sizes (5 inches to 11 inches in diameter) and shapes (tradi-tional round to rectangular). The pizza lines even can produce non-traditional pizza crust shapes, such as the outline of Mickey Mouse (for work with Walt Disney products).
Pizza dough crusts enter an impinge-ment oven with six baking chambers. There, they’ll bake for less than two minutes at 400°F to 600°F. Afterward, baked crusts travel to one of three pizza topping lines, where pizza sauce is ap-plied by a waterfall system.
Frozen Specialties will shred blocks of cheese – including real mozzarella, real cheddar and Monterey Jack – be-fore it is sprinkled on top of the sauce. Other toppings, such as real pepperoni or ham, also are applied at this time.
Topped pizzas then enter one of three spiral freezers. Inside, they’ll travel at a cool -20°F for about 22 minutes. Afterward, they’ll travel on to an auto-mated packaging area.
After packaging and casepacking, both pizzas and pizza bites are taken to Frozen Specialties’ 55,000-square-foot freezer, which is maintained at -10ºF and holds up to 320,000 cases or 4,800
pallet positions of product.
Ensuring qualityBehind the scenes, Frozen Special-
ties has its ingredients and packag-ing materials arrive on a just-in-time basis (keeping on-site inventories low). Meanwhile, the company also engages suppliers in a rigorous approval process, notes Alvarez.
“It’s all about uniformity,” he says. “That’s why we measure, measure, measure. Our customers entrust us with their products.”
To monitor quality and value, Frozen Specialties requires pre-sample verifica-tions, continuous testing and measur-ing, certificates of analysis and ongoing quality tracking of shipments.
Interestingly, Frozen Specialties uses
a radio frequency identification (RFID) bar coding system to organize every-thing from ingredient shipments to fin-ished product inventories in a real-time format. For instance, every case has its own label (or “license plate”), which includes such information as the SKU number as well as data about where it came from, where it’s going, pallet number and measurement size.
FSI receives most orders electroni-cally and it stores them (in real time) in a database connected to work stations on the plant floor. Frozen Specialties’ in-house system provides data entry points and monitoring graphs so that quality assurance personnel can enter – and monitor – proper weights, sizes and other variables.
All information – from ingredient
Frozen Specialties has its own Mr. P's and Fox de Luxe brands for some
pizza bite and pizza sales.
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COVER FEATURE - INSIDE THE PLANT
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handling to final product inventory – then is linked for quality control use, notes Brian Replogle, senior director of opera-tions.
“Everything in this facility is inter-twined and put into our IT system, and the information and the data are available to all departments and evaluated daily to make sure that we stay as efficient as we say we are,” he says. “That’s one of our top priorities.”
Because Frozen Specialties is a private label manufacturer, many of its customers bring their own auditing teams. However, the facility recently received a superior rating through American Institute of Bak-ing and underwent an intensive four-week U.S. Department of Agriculture food safety evaluation. Additionally, the operation is in the approval process for the new Global Food Safety Initiative. The company ex-pects that process to be completed by the end of the year. RFF
Editor’s note: This article excerpted from the May 2009 issue of Snack Food & Wholesale Bakery, a sister publication to Refrigerated & Frozen Foods.
Employees inspect and weigh product samples at one of six
quality control stations.
20 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
packagingSOLUTIONS
Microwave technologies are improving and growing prepared food sales.
Just heating up
Editor’s note: For an industry insider’s look at microwave technology trends, Refrigerated & Frozen Foods turned to Timothy Bohrer, founder of Pac Advantage Consulting, LLC, Chicago. A 30-year-plus industry veteran, Bohrer was a featured speaker at the Inter-national Microwave Power Institute’s 43rd annual microwave power sym-posium this July in Washington, D.C. He addressed the topic, “Microwave Packaging: Past, Present & Projected.”
Refrigerated & Frozen Foods: What trends and technologies do you see in refrigerated and frozen food categories?
Timothy Bohrer: Several trends here are encouraging and exciting. Continued growth in foods designed to only be heated in the microwave, tells me that the question of whether microwave-
“We’re seeing an increase in the value of products packaged for microwaving
and accordingly, we’re seeing more complicated and sophisticated structures.”
– Timothy Bohrer, Pac Advantage Consulting
Timothy Bohrer
only foods can succeed has been answered emphatically in the positive. That’s really important. It opens up the door to more innovation and we don’t have to settle for sub-optimized perfor-mance while balancing conventional and microwave performance.
We’ve seen an expansion of conve-nient hand-held food products that use active packaging – meaning susceptors, shielding or both. Plus, there’s been the proliferation of what people are calling “steaming” packages, which are really packs with limited, but controlled vent-ing of air pressure and steam in the heating cycle. Processors have extended their offerings from relatively simple products like one or more servings of frozen vegetables to more complex side dishes and entrées. Venting pouches and lidding solutions for rigid tray packages undergird this rapid growth.
Cooking products – for which browning or crisping are not needed – are especially suited to these approach-es. These microwave steam products not only benefi t from moisture retention, but also from faster cooking – because the bulk of the energy used to vaporize moisture is contained in the package and can be used to heat the food.
R&FF: So it’s a case of right place, right time for these new offerings?
Bohrer: There are probably several reasons why the time is right for these products. Consumers are be-ing told to eat more vegetables but are also being advised not to drown them in boiling water. It’s ideal to steam or microwave them, as this enhances nutrient retention and can improve texture.
Convenient self-venting packages have made it easy to just put a pouch in the microwave oven for a few minutes with no additional attention needed, which plays to consumer in-terest in convenience and time saving. Finally, there is growing realization that microwave cooking can save en-ergy compared to many conventional food preparation techniques.
R&FF: Processors have extended the flexible bag microwave steam-ing application to refrigerated pro-duce as well as a range of frozen items including pasta, seafood and mashed potatoes. What do you notice about the technologies involved?
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packagingSOLUTIONS
Bohrer: In the end, there are a limited number of basic ways to create self-venting features in pouches or sealed trays.
Fully sealed packages generally depend on an area of the pouch or lidstock with a feature that releases at some pre-determined combination of temperature and pressure. This prevents excessive pressure from developing, which would result in uncontrolled package rupture or seal failure.
Solutions can be as simple as deliberately weakened seals, peelable sealant formulations that soften at expected cook temperatures or perforations covered by removable tapes. There are more complex variations as well, even to the point of one-way valves that close when temperature and pressure is reduced.
R&FF: When it comes to the fl exible bag market, are you still seeing new technologies continuing to enter the market or are we seeing the same technologies – now simply being applied to new product categories?
Bohrer: We’re seeing an increase in the value of products packaged for microwaving and accordingly, we’re seeing more complicated and sophisticated structures. For example, there are more packages with reverse printing and upscale graphics to portray a premium positioning.
I think there will be more “hybrid” technology entries. Perhaps these will offer combinations of several technologies – especially as content weights increase and you have more challenges to balance cooking between components such as vegetables and proteins.
R&FF: We’re seeing microwave packaging technologies from North America, Europe and Asia. Any thoughts on such global market competition?
Bohrer: What stands out to me is the seemingly simultaneous global nature in the growth of the “steamer” packages. Sure, there were pockets of activity before, with the United King-dom’s refrigerated ready meal market probably leading the way. However, it’s been interesting to watch suppliers and processors extend the technology into frozen and even some shelf-stable formats.
Meanwhile, there’s been a sort of “rediscovery” that steaming some foods is a very good way to prepare them. It’s terrifi c for our industry that packaging can simplify what is otherwise a somewhat cumbersome preparation method using conventional appliances and cookware.
To your point about the various global markets, there are ample [packaging] solutions to choose from in all geographic
Honors for Southern Specialties, Heinz microwave packagesNew microwave products from Southern Specialties Inc., Pompano Beach, Fla., and H.J. Heinz Co., Pittsburgh, were among those honored during the Flexible Packaging Associa-tion’s (FPA) 53rd annual Flexible Packaging Achievement Awards Competition this spring. FPA’s 2009 award winners included:
Product: Southern Selects asparagus
Award(s): Highest Achievement and Gold awards for packaging excellence
Description: “This package improves the way fresh asparagus is sold in retail stores and the way it is prepped and cooked by the consumer. Clean asparagus is vacuum skinned, which improves shelf life more than traditional packaging methods, and enables consumers to quickly steam the asparagus in the microwave. This package also provides consumers with a more energy effi cient alternative to boiling water.”
Supplier: Sealed Air Corp., Cryovac Food Packaging Div.
Product: Ore-Ida Steam n’ Mash mashed potatoes
Award(s): Silver award for packaging excellence
Description: “Package combines a high performance sealant and self-venting technology for a solution that goes directly from freezer to microwave and cooks the product without any additional steps. This package meets the demands of frozen food distribution, holds up to the extended cook-cycle and safely vents excess steam to provide perfectly steamed potatoes right out of the microwave.”
Supplier: Alcan Packaging Food Americas
23 July 2009 REFRIGERATED&FROZEN FOODSwww.refrigeratedfrozenfood.com
packagingsolutions
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regions, which also is positive for food companies interested in entering the sector with new products.
R&FF: We’re seeing more microwaveable products involved uncooked foods. What are your thoughts about this growing market?
Bohrer: I’m not surprised. Some foods don’t freeze well after cooking and their texture and flavor take a real beating in subsequent reheating. How-ever, because we are now dealing with primary cooking – rather than heating – processors must be more careful when it comes to food component han-dling and packaging operations. Most important, though, is to ensure that the product reaches proper tempera-tures when consumers cook it.
You need robust technologies to work in different ovens with varying power levels and [power] distributions. Moreover, processors must ensure that directions are prominent and clear so consumers can and will reasonably follow them.
These products may well benefit from hybrid packages, where supple-mentary or redirected heating from susceptors or field modification ele-ments can help ensure the most critical components are properly cooked.
R&FF: We’ve now seen ConAgra apply the steam-cooking concept to frozen entrees in rigid plastic tray. What interests you about this approach?
Bohrer: The technology is somewhat similar to the flexible approach in that (1) both take advantage of containing the thermal energy in the vaporized water in the package and (2) they aren’t aimed at foods that have to brown or crisp.
That said, ConAgra’s rigid approach is dif-ferent in several important ways. First, it is really much more like steaming, where
the food is held over a hot liquid and then vapor condens-
es on the food to supplement direct microwave heating. And when heating is done, the consumer is responsible for applying the resulting hot sauce.
The relatively simple manipulations may make the consumer feel like they are really cooking, which can be ad-vantageous. This approach also offers the option of using all or part of the sauce as desired. By comparison, com-petitive offerings – where you have all the ingredients in a pouch – are hard pressed to easily offer this option. In some cases, the pouch approach also can result in texture degradation.
The success of this rigid package also is interesting in that it has the ap-pearance of being a lot more packag-ing intensive than other offerings. But its success proves once again that con-sumers will pay for and use solutions that they perceive to offer convenience, quality and control.
R&FF: Consumer interest in on-the-go foods and convenience means new product developers are quite active with sandwiches, pizzas and other specialty bread-based prod-ucts. Do these packages use sus-ceptor technology? What advances have you noticed in the field?
Bohrer: Companies are working hard to expand the numbers and types of foods that work well in a microwave. Where dough is involved, susceptor technology almost always has a help-ful role to play. A lot of patent and commercial activity involves insula-
tion approaches, integrated venting to ensure crispness and improved opening features to increase convenience.
It’s no secret that consumers are looking for the toasted style sand-wiches popularized in quick-service restaurants and other restaurant settings. Retail packaged food com-panies believe there is an opportunity to give consumers the same sandwich options anywhere they have access to a microwave. Indeed, that’s why you see more microwaveable sandwich products including hot dogs, Panini-style sandwiches, subs and even grilled cheese sandwiches.
R&FF: What do you think of the microwave pizza market?
Bohrer: I think there always will be a search for a larger microwave pizza – at least up to a size that would fit in most medium and large ovens. This has been something of an elusive goal. Moreover, to get there means proces-sors and packaging suppliers will need to combine food formulation with a clever use of susceptors. In some cases, too, it could require patterned thick foil elements.
The combinations of shielding and browning are intriguing, as they offer more degrees of freedom in treat-ing different parts of complex foods differently. They also can create more uniform results in the huge range of consumer ovens.
R&FF: Where can microwave steam cook technologies improve during the next three to five years?
Bohrer: I think there are several areas that make sense to pursue. Just con-sider that handling these hot pouches requires some care. I see room for improvements related to convenient holding, opening and pouring.
Moving towards more complex
Steaming technologies spreading to more value-added frozen side dishes.
24 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
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packagingsolutions
foods, where some of the components benefit from high moisture environ-ments and others need dehydration for proper texture and flavor development
will require hybrid packages. There are a few published patent applications considering solutions to this, but there seems to be plenty of room for new
thoughts and approaches.
R&FF: Has microwave susceptor technology reached its full maturity level or is there room for growth?
Bohrer: I was involved in commercial-izing the first disposable susceptor package and – just about when people start thinking the market has plateaued – another clever introduction occurs to push it even further. There still are many foods that have yet to take advantage of the speed and quality ad-vantages offered by susceptor, shielding or combination packaging.
More control over heating levels has always been a goal, and there are plenty of patents pursuing that control. That is probably a key improvement area that would unlock another large increment of growth.
R&FF: What did you tell microwave convention attendees about future microwave packaging applications?
Bohrer: I suggested that combining quite different foods into a single “complete meal” package represents significant hurdles. However that type of ap-proach would be welcomed by consum-ers because it would alleviate the need to juggle multiple packages in and out of the microwave with different cook times and potentially different power levels.
Many applications will require dif-ferent packaging, in both passive and active formats. Some would combine steaming with browning and crisping – in the same package – to deliver more complex meal solutions.
R&FF: You mentioned browning and crisping. What’s been happening there?
Bohrer: High moisture breaded products have presented difficulties for quite
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packagingsolutions
some time. However, I am confident that more latitude in susceptor control – coupled with innovative breading and coating technology – can signifi-cantly advance the performance here. Although these are isolated cases, we’ve seen several successful large mi-crowaveable raw dough pies, involving both sweet and savory varieties.
R&FF: How do you see the broader market evolving? What are the big-gest challenges ahead?
Bohrer: Food companies will continue to expand their understanding of how foods interact with microwave radia-tion and innovate around ingredients and food fabrication methods. To the extent they develop close partnerships
with highly capable microwave pack-aging providers, new product/package combinations will result that enable entirely new categories to benefit from the speed, convenience and energy sav-ings of microwave cooking, and with high quality.
My challenge to the food compa-nies in the audience at IMPI was to think about the foods or food com-binations that they don’t think will work in the microwave. Sit down with a microwave packaging supplier and ask them “why not?” I also think pro-cessors should be prepared to bring their best food innovators along and see what can be done together. There is an opportunity to not only compete with conventional oven cooking, but also with the other channels in which
consumers purchase foods. Prepared foods offering restaurant quality at a lower price and with greater conve-nience can contribute in important ways to revenue and profit growth for the prepared food retail value chain. Microwave packaging coupled with food innovation has delivered on this promise before and is fully capable of continuing to do so. I am very bullish on these opportunities. RFF
Timothy Bohrer, Pac Advantage Consulting LLC, works with both flexible and rigid structures in plastic, paper and composite packaging and the materials that form the foundation of these package types. Readers may contact him at (773) 268-2232 or by e-mail at [email protected]
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26 www.refrigeratedfrozenfood.comJuly 2009 REFRIGERATED&FROZEN FOODS
IN PROGRESSpartners
United States Cold Storage relies on highly ruggedized mobile devices to track and maintain inventory in extreme freezer environments.
Tough enough
You could say that United States Cold Storage (USCS) literally goes to extremes for its customers.
Based in Voorhees, N.J., this public refrigerated warehouse company handles much of the nation’s refrigerat-ed and frozen food distribution to both retail and foodservice channels. In doing so, the company’s 30-plus warehouses provide everything from basic primary storage to fully integrated third-party logistics solutions — all while maintain-ing temperatures from +50˚F and below.
Regardless of whether the account is large or small, USCS has to handle its customers’ perishable products with care. That’s why it has selected Psion Teklogix, Cincinnati, as a key technology partner.
Since 1997, USCS has used Psion Teklogix’ highly ruggedized mobile devices to track and maintain inventory. The company’s partnership began with Psion Teklogix radio frequency equip-ment. Although officials say these de-vices still work well, USCS has needed a technology upgrade.
“Psion Teklogix devices are built like tanks,” notes Terry Groff, an IT/RF tech specialist at USCS. “Many of the units initially deployed in the 1990s are still working extremely well today.
“As we phase out the older narrow-band units and convert to the 802.11 technology standard — with Psion Tek-logix’ 7530 G2 flexible, rugged hand-held and the 8525 G2 wireless vehicle
mount computer — we look forward to getting the same type of exceptional results and reliability delivered by the older models.”
Groff says USCS needs new mobile units that (1) are easy to use, (2) func-tion completely in temperatures from –5˚F to –15˚F, (3) carry a sustainable battery life throughout the work day, (4) deliver real-time data, (5) integrate easily with a remote software mainte-nance and distribution system, and (6) are easy to read (with brighter touch screens) in freezer environments.
USCS chose to purchase and deploy more than 1,000 new mobile devices including Psion Teklogix’ 8525 G2 rugged vehicle mount terminals (VMT) and Psion Teklogix’ 7530 G2, a rugged handheld built for harsh cold chain environments. The devices are every-where — from receiving to picking and stacking to shipping — and are tasked with managing inventory and orders wirelessly in real-time.
In addition to new ruggedized devices, USCS needed software to maintain its mobile devices. As a result, it has begun rolling out Psion Teklogix’ Mobile Control Center (MCC) software on all devices in each of its 30 sites.
This software helps remotely monitor, manage, troubleshoot and support these devices in real-time. Other MCC fea-tures include seamless software distribu-tion and remote control and configura-tion. Because USCS has numerous sites and deploys more than a thousand mobile devices, the ability to control each device regardless of location, not only saves time and money but makes them more efficient.
With the new Psion Teklogix devices, USCS is able to keep the supply chain moving while it improves warehouse productivity. Meanwhile, Psion Teklogix devices meet the demand goals. They are rugged, maintain all functionalities in extreme conditions and have the bat-tery life to last an entire workday.
“For companies like us who have numerous sites with thousands of units, the ability to control each device regard-less of location, not only saves time and money but makes us more efficient as a company,” says Groff. “Psion Teklogix’s MCC software provides our employees with user-friendly, powerful and reliable software that stands heads and shoul-ders above competitive offerings.” – Psion Teklogix(800) 322-3437 / www.psionteklogix.com
Psion Teklogix’ 7530 G2 is a rugged handheld device design for harsh cold chain environments.
27www.refrigeratedfrozenfood.com
SupplierS Marketplace
July 2009 REFRIGERATED&FROZEN FOODS
Better way to “sea food”Alcan offers seafood processors innovative alternatives to carton packaging. Providing sig-nificant consumer convenience benefits, includ-ing steam-in-bag capabilities, stand-up pouches (SUPs) from Alcan Packaging are moving frozen seafood brands out of cartons and into an im-proved competitive position in the marketplace. SUPs save space in home freezers, while resealability inhibits freezer burn and ensures fresher, longer-lasting product. Alcan also offers hermetically sealed SteamRight pouches for steam-in-bag applications. Consumer demand for reduced meal preparation and easy clean up has cre-ated strong demand in the microwave steam cooking category. SteamRight pouches deliver precision steam venting and safe, easy opening, as well as exceptional durability at every stage of frozen food distribution. – Alcan Packaging Food Americas(773) 399-8037 / www.alcanpackagingfood.com
Cartoner meets real needs Normally, food processors are the ones hosting consumer focus groups for new product insights. In this case, Kliklok-Woodman, Decatur, Ga., says its latest new product is based on feedback from food processors themselves.“They talked and we listened,” notes Brett Duernberger, director of sales. “Food processors said that when it came to cartoners, they wanted a superior, dependable design. So we developed our new Celox accordingly.“It features an improved rotary feeder with servo profiling, a robust hybrid frame that provides outstanding access and sanitation, an ancillary device rail-mount system, reliable controls and superior-quality components.”Duernberger says food processors also have voiced interest in equipment that quickly and easily adjusts for changing products and workforces. In response, Kliklok-Wood gave the Celox a modular design for quick assembly and cus-tom configuration as well as advanced motion control for quick size change-overs. The machine also features an easy-to-use, icon-based Insight® color touch screen operator interface, which eliminates language barriers.The Celox features an Allen-Bradley ControlLogix control system, housed in the unit’s heavy-duty fully welded stainless steel frame. Other components in-clude a powered carton hopper, a patented, servo-driven rotary carton feeder and a barrel-cam product inserter. – Kliklok-Woodman(770) 981-5200 / www.kliklok.com
Standard belt, heavy duty work Ashworth’s new Omni-Pro®075 can withstand 150 pounds of tension for 100,000 cycles (competition tests for 50,000 cycles), a rating that only heavy duty belts could deliver – until now. The strength rating of the Omni-Pro®075 is the highest among all standard weight spiral/turn-curve belts. The Omni-Pro®075 retains the same design features that allow the belt to minimize cage bar wear, main-tenance costs and downtime in the most demanding high-tension spiral applications. The shorter pitch of the Omni-Pro®075 is ideal for small products and closer transfers. – Ashworth Bros., Inc.(800) 682-4594 / www.ashworth.com
Web site offers moreHenningsen Cold Storage introduced a new Web site (www.henningsen.com) with improved navigation, downloads, information and maps to each of its 10 warehouse and distri-bution facilities nationwide. Hen-ningsen is a full-service, multi-temp logistics company with more than 42 million cubic feet of refrigerated and frozen storage at sites in Oregon, Washington, Idaho, North Dakota, Oklahoma and Pennsylvania. – Henningsen Cold Storage Co.(800) 791-2653 / www.henningsen.com 4
28 www.refrigeratedfrozenfood.com
SUPPLIERS MARKETPLACE
REFRIGERATED&FROZEN FOODS July 2009
Teamwork, dedication, integrity and respect are key ingredients in our success. Request Foods has grown to become a leading co-packer of frozen prepared entrées, and as our national foodservice and retail customers know, We Make Your Brand ... Better.
p r
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Juicier, tender product Advanced Food Sys-tems’ new TenderBite™ marinades use a unique binding matrix to entrap moisture and natural juices inside meats and seafood. This produces a more juicy and tender product with greater yields when frozen, thawed, and cooked – especially in microwave applications. TenderBite products are dry blends
that are hydrated and applied as marinades, and do not increase cold viscosity of marinades. They have a neutral fl avor, and can be combined with seasonings if desired. Phosphate-free versions are available. – Advanced Food Systems Inc.(800) 787-3067 / www.afsnj.com
Delkor a Rockwell partner Automated end-of-line packaging machinery supplier Delkor Systems has qualifi ed as a Machine Builder partner in the Rockwell Automation PartnerNet-work program. Offi cials say Delkor now can access additional innovative technologies, ongoing techni-cal support and much more – all to make Delkor equipment easier to install, operate and maintain. Delkor uses Rockwell’s Allen-Bradley products including ControlLogix and CompactLogix control systems. – Delkor Systems(763) 783-0855 / www.delkorsystems.com
Belt improves food safetyIntralox LLC’s new ThermoDrive is a patented, positive-drive, low-tension conveyor belt with an easy-to-clean, 100-percent closed surface. Like Intralox SeamFree belting, ThermoDrive is especially suited for hygiene-critical applications. It dramatically improves food safety and lower operating costs related to water and chemicals as well as cleaning labor and time. Come see Intralox and ThermoDrive at the American Meat Institute’s AMI 2009 convention this October in Chicago. – Intralox LLC USA(504) 733-0463 / www.intralox.com
New branding for Dorner To better refl ect its commitment to offering custom-ers unmatched speed, intelligence and fl exibility, conveyor equipment supplier Dorner Manufacturing introduced an updated corporate logo with the new tagline: “Move Fast. Move Smart.” The “move fast” reference refl ects Dorner’s high-speed systems as well as the company’s ability to quickly ship orders and service customers. “Move smart” refers to the fact that Dorner equipment is automation enabled for fast system set-up and integration. The equipment also offers maximum fl exibility and can be reconfi g-ured quickly. – Dorner Manufacturing Corp.(800) 397-8664 / www.dorner.com RFF
To place your classified ad in Refrigerated & Frozen Foods call Sharon Ward at847-405-4078Fax: 847-405-4100E-mail: [email protected]
www.refrigeratedfrozenfood.com July 2009 REFRIGERATED&FROZEN FOODS 29
equipment for sale
equipment for sale
Practical Inexpensive Quick
NowRenting
Refrigerated Containers
Privately owned and operated forover 40 years Kelly can handle yourfreezer / cooler needs. Ground level,dock height, lighting, walk in doors,insulated rollup doors and custom
features available.
20’x8’x8’6" & 40’x8’x8’6" Three Phase 230/460 volts 50-60 HZ Temp range -15F+40F
Used carriers starting at $9500 New BOHN Coolers/Freezers starting at $10,500
Blast Freezers starting at $34,500
Toll Free: 866-713-6307 • FAX:860-668-2871www.kellyfreezer.com
We sell world wide.
musHrooms
CLASSIFIED ADVERTISING PROOF
MARCH 11, 2009
Below is your classified ad proof for APRIL 2009. Please review the ad and ensure that everything is correct and accounted for.
When completed with your review, please respond to Sharon Ward and Frank Garcia stating that the adproof is signed off and ready for print; or simply note in your response any changes that may be needed tothe classified ad. Changes will be made promptly and a new proof will be sent to you to ensure the corrections have been made.
Thank you, and have a pleasant day!
Sharon WardClassified Sales Manager
Frank GarciaClassified Coordinator
PLEASE PROOF READ
AD PROOF RESPONSE DUE 3 BUSINESS DAYS AFTER DATE SENT
(DATE NOTED ABOVE)
FAX RESPONSES847.405.4100
c Ad approved
c Changes noted, new proof needed
✭ Mushrooms ✭IQF • Fresh • Blanched
Packed to your Specifications
South Mill Mushroom Sales, Inc.Growers - Processors - Packers
Kennett Square, PA
Contact: Vince Versagli 610-444-4800 ext. 269 • [email protected]
• Brokers Inquiries Welcome
• New Installation - Opening May 2009• Frozen and Cold storage available on premises• Flexible Scheduling
South Mill Mushroom Sales, Inc - Kennett Square, PAContact: Mark Moran - 610-444-4800 ext. 217
Custom Freezing ServicesFluidized Tunnel Freezer
NEW/USED WALK-IN-COOLER-FREEZER BOXESREFRIGERATION SYSTEMS – EQUIPMENT
HUGE INVENTORY, ALL SIZESBuy Sell - Nationwide - Wholesale Prices
Tel. 216-426-8882www.awrco.com [email protected]
RFF_July_2009.indd 29 7/1/09 1:49:31 PM
To place your classified ad in Refrigerated & Frozen Foods call Sharon Ward at847-405-4078Fax: 847-405-4100E-mail: [email protected]
www.refrigeratedfrozenfood.com July 2009 REFRIGERATED&FROZEN FOODS 31
WANTED TO BUY
M Mushrooms MIQF • Fresh • Blanched
Packed to your Specifications
South Mill Mushroom Sales, Inc.Growers - Processors - Packers
Kennett Square, PA
Contact: Vince Versagli 610-444-4800 ext. 269 • [email protected]
• Brokers Inquiries Welcome
• New Installation - Opening May 2009• Frozen and Cold storage available on premises• Flexible Scheduling
South Mill Mushroom Sales, Inc - Kennett Square, PAContact: Mark Moran - 610-444-4800 ext. 217
Custom Freezing ServicesFluidized Tunnel Freezer
SERVICES
REFRIGERATED AND FROZEN FACILITIES
WORk pOSITIONER
Location Size Description Chicago, IL 267,043 SF High velocity bakery with 700' linear production lines (7), 30' clear freezer, 24' clear warehouse, air-conditioned packaging, AIB ExcellentPlant City, FL 265,000 SF 220,000 SF refrigerated further meat processing space, with 95,000 lb ammonia system, 1200 hp process steam capacity, 300,000 gpd permitted DAF waste-pretreatment, unparalleled food production infrastructure, USDA regulatedGreat Bend, KS 180,500 SF 150,000 SF refrigerated further meat processing space, with 160,000 lb smokehouse capacity, 80,000 lb brine chill, on-site well and Class 1 waste pretreatment and disposal facility, USDA regulated Elon, NC 154,000 SF 120,000 SF refrigerated dry cure space, with fifteen (15) time, temperature, and humidity- controlled Travaglini rooms with 100-day programmable controls, double-tee concrete roof deck, USDA regulated Martin, TN 147,600 SF Tri-temp warehouse with 30' clear, 41,250 SF freezer, 16,193 SF cooler, 85,652 SF ambient, expandable, on 39.00 acresChicago, IL 123,316 SF Impeccable rail-served frozen bakery with ammonia refrigeration; one (1) spiral freezer, wet/dry mixing bulk storage and mixing, Union Pacific rail, DAF waste pretreatment, AIB SuperiorColumbia, SC 102,486 SF Immaculate frozen meat processing facility, with 36,000 SF production, 11,322 SF 25' clear freezer, two (2) spirals, waste pre-treatment, USDA regulatedBristol, VA 90,855 SF High-velocity dairy plant with 34,844 SF processing, 18,932 SF cooler, 13,500 SF freezer, 45,000 gal bulk milk receiving, extensive and secure external staging and storage, USDA regulatedNew Riegel, OH 88,000 SF 45,000 SF refrigerated meat processing space, with contiguous coolers, blast cells, freezer, raw / RTE configuration, 50,000 gpd sequence-batch-reactor waste pre-treatment, USDA regulatedPortland, OR 82,862 SF Former vegetable processing facility with 30,000 SF production, 2,400 SF cooler, waste pre-treatment, extensive exterior staging, Port of Portland location, AIB SuperiorFife, WA 82,363 SF Ammonia chilled frozen seafood plant, with 59,587 SF production, one (1) spiral freezer, 6,671 SF freezer, Port of Tacoma location, USDC regulatedAtlanta, GA 82,000 SF Partially equipped (debone / par fry) further poultry processing facility, with ammonia chilling, 7,000 SF freezer, waste pre-treatment, USDA regulatedDes Moines, IA 63,400 SF Modern pork processing facility with ammonia refrigeration, freezers, coolers, two (2) steam cabinets, process boilers, USDA regulatedGibbon, NE 105,000 SF Turn-key / fully equipped turkey processing facility capable of 15,000 daily kill and freeze capacity, with a 1,250 ton ammonia system, two (2) Fessman smokehouses, 30,000 SF high-cube freezer, up to 50 million lb local grower capacity, USDA regulated
AVAILABLE REFRIGERATED AND FROZEN FACILITIESPresented by
Jeffrey J. Counsell, Senior Vice PresidentCB Richard Ellis/ Food Facilities Group
For Information, Contact Jeff CounsellPhone: 312-861-7852 • Cell: 773-410-0986 • Email: [email protected]
WAREhOUSE/REFRIGERATION
Specializing in all your repacking needs!*Private Label*Vegetables*Meal Kits*USDA Facility*Seafood*Chicken/Beef/Pork
Specializing in all your repacking needs!*Private Label
*USDA Facility
*Chicken/Beef/Pork
**CUSTOM REPACK**
In Western KY
Just 1 truck day delivery from 66% of the US Population!For More Information Please CallDon 309-750-1763
CUSTOM pACkAGING
refrigeratedfrozenfood.com
RFF_July_2009.indd 31 7/1/09 1:46:06 PM
To place your classified ad in Refrigerated & Frozen Foods
call Sharon Ward at847-405-4078
Fax: 847-405-4100E-mail: [email protected]
30 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
equipment for sale
Terlotherm Scraped Surface
Heat Exchanger
(856) 241-9970www.terlotherm.com
Typical applications include
Heating • Cooling Cooking • Pasteurization
equipment for sale
Northfield, MN
� Turn-Key Solutions
� Redesigns & Retrofits
� Parts & Materials
� Nationwide
� 24-7-365
www.ashworth.com
INCREASE CAPACITY & IMPROVE EFFICIENCY
1-866-204-1414
serViCes
E-mail: [email protected]
Phone: 503-685-5030Fax: 503-685-5034
PO Box 2449 Wilsonville, OR 97070
Cryo-Jet® Cooling Fan• Faster cooling of hot food
products using ambient air.• Reduces build up of frost/ice
in continuous freezers.
equipment for sale
Programmable Automatic Control with Built-In Data Logger
Unique in it's ClassFor more Information call
Scott Process Equipment & ControlsToll-free: 1-888-343-5421
www.scottpec.com
Refrigeration Control
equipment for sale
RFF_July_2009.indd 30 7/1/09 1:45:56 PM
To place your classified ad in Refrigerated & Frozen Foods call Sharon Ward at847-405-4078Fax: 847-405-4100E-mail: [email protected]
www.refrigeratedfrozenfood.com July 2009 REFRIGERATED&FROZEN FOODS 31
WANTED TO BUY
M Mushrooms MIQF • Fresh • Blanched
Packed to your Specifications
South Mill Mushroom Sales, Inc.Growers - Processors - Packers
Kennett Square, PA
Contact: Vince Versagli 610-444-4800 ext. 269 • [email protected]
• Brokers Inquiries Welcome
• New Installation - Opening May 2009• Frozen and Cold storage available on premises• Flexible Scheduling
South Mill Mushroom Sales, Inc - Kennett Square, PAContact: Mark Moran - 610-444-4800 ext. 217
Custom Freezing ServicesFluidized Tunnel Freezer
SERVICES
REFRIGERATED AND FROZEN FACILITIES
WORk pOSITIONER
Location Size Description Chicago, IL 267,043 SF High velocity bakery with 700' linear production lines (7), 30' clear freezer, 24' clear warehouse, air-conditioned packaging, AIB ExcellentPlant City, FL 265,000 SF 220,000 SF refrigerated further meat processing space, with 95,000 lb ammonia system, 1200 hp process steam capacity, 300,000 gpd permitted DAF waste-pretreatment, unparalleled food production infrastructure, USDA regulatedGreat Bend, KS 180,500 SF 150,000 SF refrigerated further meat processing space, with 160,000 lb smokehouse capacity, 80,000 lb brine chill, on-site well and Class 1 waste pretreatment and disposal facility, USDA regulated Elon, NC 154,000 SF 120,000 SF refrigerated dry cure space, with fifteen (15) time, temperature, and humidity- controlled Travaglini rooms with 100-day programmable controls, double-tee concrete roof deck, USDA regulated Martin, TN 147,600 SF Tri-temp warehouse with 30' clear, 41,250 SF freezer, 16,193 SF cooler, 85,652 SF ambient, expandable, on 39.00 acresChicago, IL 123,316 SF Impeccable rail-served frozen bakery with ammonia refrigeration; one (1) spiral freezer, wet/dry mixing bulk storage and mixing, Union Pacific rail, DAF waste pretreatment, AIB SuperiorColumbia, SC 102,486 SF Immaculate frozen meat processing facility, with 36,000 SF production, 11,322 SF 25' clear freezer, two (2) spirals, waste pre-treatment, USDA regulatedBristol, VA 90,855 SF High-velocity dairy plant with 34,844 SF processing, 18,932 SF cooler, 13,500 SF freezer, 45,000 gal bulk milk receiving, extensive and secure external staging and storage, USDA regulatedNew Riegel, OH 88,000 SF 45,000 SF refrigerated meat processing space, with contiguous coolers, blast cells, freezer, raw / RTE configuration, 50,000 gpd sequence-batch-reactor waste pre-treatment, USDA regulatedPortland, OR 82,862 SF Former vegetable processing facility with 30,000 SF production, 2,400 SF cooler, waste pre-treatment, extensive exterior staging, Port of Portland location, AIB SuperiorFife, WA 82,363 SF Ammonia chilled frozen seafood plant, with 59,587 SF production, one (1) spiral freezer, 6,671 SF freezer, Port of Tacoma location, USDC regulatedAtlanta, GA 82,000 SF Partially equipped (debone / par fry) further poultry processing facility, with ammonia chilling, 7,000 SF freezer, waste pre-treatment, USDA regulatedDes Moines, IA 63,400 SF Modern pork processing facility with ammonia refrigeration, freezers, coolers, two (2) steam cabinets, process boilers, USDA regulatedGibbon, NE 105,000 SF Turn-key / fully equipped turkey processing facility capable of 15,000 daily kill and freeze capacity, with a 1,250 ton ammonia system, two (2) Fessman smokehouses, 30,000 SF high-cube freezer, up to 50 million lb local grower capacity, USDA regulated
AVAILABLE REFRIGERATED AND FROZEN FACILITIESPresented by
Jeffrey J. Counsell, Senior Vice PresidentCB Richard Ellis/ Food Facilities Group
For Information, Contact Jeff CounsellPhone: 312-861-7852 • Cell: 773-410-0986 • Email: [email protected]
WAREhOUSE/REFRIGERATION
Specializing in all your repacking needs!*Private Label*Vegetables*Meal Kits*USDA Facility*Seafood*Chicken/Beef/Pork
Specializing in all your repacking needs!*Private Label
*USDA Facility
*Chicken/Beef/Pork
**CUSTOM REPACK**
In Western KY
Just 1 truck day delivery from 66% of the US Population!For More Information Please CallDon 309-750-1763
CUSTOM pACkAGING
refrigeratedfrozenfood.com
RFF_July_2009.indd 31 7/1/09 1:46:06 PM
To place your classified ad in Refrigerated & Frozen Foods
call Sharon Ward at847-405-4078
Fax: 847-405-4100E-mail: [email protected]
30 REFRIGERATED&FROZEN FOODS July 2009 www.refrigeratedfrozenfood.com
equipment for sale
Terlotherm Scraped Surface
Heat Exchanger
(856) 241-9970www.terlotherm.com
Typical applications include
Heating • Cooling Cooking • Pasteurization
equipment for sale
Northfield, MN
� Turn-Key Solutions
� Redesigns & Retrofits
� Parts & Materials
� Nationwide
� 24-7-365
www.ashworth.com
INCREASE CAPACITY & IMPROVE EFFICIENCY
1-866-204-1414
serViCes
E-mail: [email protected]
Phone: 503-685-5030Fax: 503-685-5034
PO Box 2449 Wilsonville, OR 97070
Cryo-Jet® Cooling Fan• Faster cooling of hot food
products using ambient air.• Reduces build up of frost/ice
in continuous freezers.
equipment for sale
Programmable Automatic Control with Built-In Data Logger
Unique in it's ClassFor more Information call
Scott Process Equipment & ControlsToll-free: 1-888-343-5421
www.scottpec.com
Refrigeration Control
equipment for sale
RFF_July_2009.indd 30 7/1/09 1:45:56 PM
It takes a rugged mobile computer to beat inefficiency in the work-place. Toughness and reliability win user trust and enable you to attain peak efficiency in your cold chain operation. Count on the unsurpassed toughness of Psion Teklogix’ Mobile and Vehicle Mounted computers. We’re changing the way industries like yours mobilize their workforce.
Contact us today to find out more! Call 800.322.3437 or e-mail [email protected].
TOUGH ON INEFFICIENCY.
© 2009 Psion Teklogix, Inc. The Psion Teklogix and NEO logos are registered trademarks of Psion Teklogix, Inc. Windows and the Windows logo are trademarks or registered trademarks of Microsoft Corporation in the United States and/or other countries.
Rff709psion.indd 1Rff709psion.indd 1 7/9/09 9:00:17 AM7/9/09 9:00:17 AM
Also publishers of Beverage Industry, BrandPackaging, Candy Industry, Dairy Foods, Flexible Packaging, Food & Beverage Packaging, Food Engineering, Independent Provisioner, Industria Alimenticia, Meat & Deli Retailer, The National Provisioner, Prepared Foods, Private Label Buyer, Refrigerated & Frozen Foods, Refrigerated & Frozen Foods Retailer and Snack Food & Wholesale Bakery.
BNP Media155 Pfingsten Road, Suite 205Deerfield, Illinois 60015 (847) 405-4000Fax: (847) 405-4100
Reaching a total qualified circulation of 20,500 copies. Source, December 2008 BPA Publisher’s Statement
SOLUTIONS FOR VALUE-ADDED PROCESSORS
LETTERSBob GarrisonMail: RFF155 Pfingsten RoadSuite 205Deerfield, IL 60015E-mail: [email protected]
BACK ISSUES Giselle ManelliE-mail: [email protected]: (847) 405-4061
REPRINTSDeb SolteszE-mail: [email protected]: (248) 786-1596
CUSToM PUBLIShINGSteve BeyerE-mail: [email protected]: (847) 516-1977
PRINT & INTERNET ADvERTISINGJeff PlasterE-mail: [email protected]: (847) 405-4042
CLASSIFIED ADvERTISINGSharon WardE-mail: [email protected]: (847) 405-4100
Reader & Marketing Services
Advertiser Page E-mail/Website
Advertiser Page E-mail/Website
ADINDEX
WAREHOUSEADINDEX
Alcan Packaging Inc. 21 www.alcanpackagingfood.com
Bemis Flexible Packaging-Milprint Div Inside Front Cover www.milprint.com
Deville Technologies 9 www.devilletechnologies.com
The Fricks Company 18 www.TheFrickscompany.com
Grote 13 www.grotecompany.com
Hind-Bock Corporation 24 www.hinds-bock.com
Hixson Inside Back Cover www.hixson-inc.com
International Institute Ammonia Refrigeration 7 www.iiar.org
Intralox 19 www.intralox.com
Jacobs Carter Burgess 15 www.jacobs.com
Powerit Solutions 11 www.poweritsolutions.com
PMMI/FPSA 1 www.packexpo.com
Raque Food Systems, Inc 3 www.raque.com
Reiser 5 www.reiser.com
Request Foods, Inc. 28 www.requestfoods.com
TGW International 25 www.tgwint.com
United States Cold Storage, Inc. Back Cover Issue www.uscold.com
Americold Logistics IFC Warehouse Guide www.americoldrealty.com
H&M Bay, Inc. Warehouse Guide 16 www.hmbayinc.com/RFF
Henningsen Cold Storage Warehouse Guide 25 www.henningsen.com
Metl Span Corporation Warehouse Guide 23 www.metlspan.com
Millard Refrigerated Services, Inc. Warehouse Guide 7 www.millardref.com
Nelson Jameson Warehouse Guide 13 www.nelsonjameson.com
Psion Teklogix Warehouse Guide IBC www.psionteklogix.com
Richmond Cold Storage Warehouse Guide 27 www.richmondcold.com
Tippman Group/Interstate Warehousing Warehouse Guide 15 www.tippmanngroup.com
Trademark Transportation Warehouse Guide 21 www.trademarktransportation.com
United States Cold Storage, Inc. Warehouse Guide Back Cover www.uscold.com
Zero Mountain, Inc. Warehouse Guide 5 www.zeromtn.com
VRTX Warehouse Guide 13 www.vrtx.com
FREE Webinar
Bill Sander Senior Vice President & Project ManagerHIXSON
Warren GreenManager, Process EngineeringHIXSON
Thomas J. Hellmann, A.I.A., NCARB, LEED APVice President/Director of Architecture HIXSON
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