In 2018, Garrison Brothers contacted Coperion K-Tron’s local representative and resident grain handling expert, Shamrock Systems Inc., to help upgrade its current grain handling system. The system experts at Coperion K-Tron to help design a completely automated system that would enable Garrison Brothers to quadruple its production.
Nutraceuticals can encompass a wide variety of health-related products including vitamins, supplements, mineral blends, and even various foods like energy bars. Many of these formulations involve the fine blending of as many as 40-50 components, including powders and trace elements.
Martin’s Famous Pastry Shoppe Inc. finds the summer season really good for business—except mostly manual practices in the warehouse put a real crimp on the way the company would really like to handle the distribution side of its supply chain.
Cebro Frozen Foods, Newman, Calif., a bulk producer and supplier of organic, kosher and conventional individually quick frozen (IQF) vegetables to the industrial and food service industry, was founded in 1993 and is operated by third-generation grower and owner Patrick Cerutti.
When the owners of Badger State Brewing Company decided to continue their expansion and growth, they added a Miura LX-100SG steam boiler to build out processing capabilities while reducing fuel consumption and lowering emissions—helping to achieve their goal of being an even greener brewery.
Ultra-marathoner Jeff Vierling started Tailwind Nutrition, Durango, Colo., for himself and fellow runners, cyclists and triathletes who rely on nutritional supplements to sustain energy during long-distance races.
A manufacturer and blending facility of liquid and dry sweetener products, located in upstate New York, was faced with mounting costs and downtime, linked to pump failures in its liquefier unit. The facility’s technicians narrowed the problem to its batch-run sucrose blending circulation pump, critical to liquefying white and brown sugar, organic and kosher products, fructose, maltitol, corn syrup and invert syrups.
In the May 2020 issue of Food Engineering, our focus is on safety. From emergency planning to day-to-day operations such as cleaning and sanitation, we bring you tips on how to keep your workers and your customers safe.