Issue link: http://osercommunicationsgroup.uberflip.com/i/261679
F o o d M a g i c D a i l y 2 9 Tu e s d a y, J u l y 1 6 , 2 0 1 3 with trans," said Stacey Day, MS, RD. Extracted from the oil palm fruit, palm oil consists of a balanced natural fatty acid composition along with a bolus of antioxidant vitamin E tocotrienols and can be produced in var- ious textures needed in many food applications, most commonly bakery and snack food. Through the process of fractionation – a method using cold temperature crystallization to separate oils into different components – palm oil offers an almost unlimited variety of different fractions and functionalities. It is semi-solid at room temperature, processed with no chemicals, and is a balanced blend of saturated and unsatu- rated fat. "Many scientists now believe that the saturated fat in palm oil is 'neu- tral,' neither increasing nor decreasing the risk of heart disease," said Dr. Gerald McNeill, VP of Research and Development at Loders Croklaan. "In American Palm Oil Council (Cont'd. from p. 1) fact, recent government research shows that a balanced intake of fats like the variety found in palm oil actu- ally supports cardiovascular health." According to the Dietary Guidelines for Americans, the recommended alterna- tive to trans fat has been mono or polyun- saturated fat, which are known to reduce overall cholesterol levels. However, some experts question what impact an increased intake of these unsaturated fats will have on the overall health of Americans. Data has shown that increased consumption of polyunsaturat- ed fat may, in fact, negatively impact health, leading to weight gain and coro- nary heart disease. Palm oil as a substitute to trans fat offers an alternative with a more natural balance of nutrients for consumers looking to improve their diet, while still being able to enjoy the tastes and tex- ture they prefer. More information can be found at www.americanpalmoil.com. RD: Health issues, defined as promotion of positives and absence of negatives within an edible oil and fat system, is a primary driver of the applications devel- opment efforts within Stratas. Our nutri- tional wildcards program is yielding stel- lar results in support of two products, one of which we will be highlighting at this year's IFT. FMD: When thinking about research, two things come to mind; general research and customized research on a particular challenge. Does the Stratas RDI focus on one more than the other? RD: We define RDI in this way: Research solves problems related to taste, quality, convenience and price; Development cre- ates solutions for specific customer needs; Innovation is the "blue sky" research into the future of shortening and oil technologies. In other words, we are constantly striving for discoveries that cross all of our customer bases. Some of our most valuable solutions and advances have come from direct customer requests. FMD: Compare your R & D positioning and dedication to that of other companies in the industry. RD: Stratas is unique in that it enjoys Stratas Foods (Cont'd. from p. 1) the blended research and technology culture of its parents, ADM and ABF (AC Humko). This legacy of being curious and doing something about that curiosity drives our scientists to research! We have a staff of experts with an average time in the industry of 18 years. Our efforts are focused on developing near term and midterm solutions focused on structure promo- tion in bakery shortenings and heat transfer for snack and food service applications. FMD: What are the biggest challenges in the food ingredients research arena today? RD: Recognition that the more things change, the more they stay the same. Today's consumer demands taste above all else with a recognition of the impor- tance to maximize the nutritional con- tent of traditional food products. The key challenge for today's food researcher is balancing the novel with realistic solutions. Stratas, as a solu- tions provider in the fats and oils arena, is focused on the intersection of novel and realistic! For more information, visit booth 2447 at IFT, go online to www.stratasfoods.com, call 888-404-1004 or email flexpalm@stratasfoods.com. KCK: Decernis partners with over forty regulatory agencies such as the US FDA, Chinese Ministry of Health, and Japanese NIHS, giving us direct access to both regulations and breaking news. We also have clients using Decernis tools in over seventy countries. FMD: Are you introducing any new products? KCK: Decernis has recently launched a supply chain management application which saves remarkable amounts of time for users; it automates information gath- ering, gap analysis, and best practice data analysis for all compliance-related docu- ments received by our clients. We have clients throughout the food supply chain and time is a pain point throughout the Decernis (Cont'd. from p. 1) industry. We estimate a 60 percent increase in time savings in documenta- tion management. FMD: What distinguishes your prod- uct(s) from the competition? KCK: From scientific and regulatory affairs to marketing to the management team, Decernis offers a combination of products to help our clients achieve faster times to market while ensuring consisten- cy across products, regions, and teams. FMD: How can our readers find out more about your company? KCK: For more information about Decernis, visit us at www.dercernis.com, call 240.428.1800, email Kevin at kkenny@decernis.com, or stop by booth 4039! FMD: What is it that distinguishes you from other companies that provide simi- lar services? MP: You need us for two specific rea- sons: We have auditors who have actu- ally worked in the food and food pack- aging business. Each of them has more than 25 years of experience in the field, and obviously, you need good experience under your belt before you can provide a good audit. We provide training to certify your employees in GFSI standards, and we can even certi- fy your packaging materials suppliers, so we're a one-stop shop to help you assure your customers that your prod- uct is handled safely from the time it comes into your plant to when it's shipped from your docks. FMD: Tell us something about how you actually go about this? What's your first step? MP: What we do is provide training to you and assess your facility for possible risks prior to certification under GFSI standards. Training is offered on site for as many people as you would like to have there for one fixed price. You can have every foreman and every supplier UL DQS (Cont'd. from p. 1) in there to get them certified for the year. Then when your staff is trained, we don't leave you. If there's any change in the GFSI standards or their interpreta- tions, we're available to answer your questions free of charge. FMD: You also provide auditing services. Tell me more about what that might cover. MP: Auditing food safety systems and quality systems, including training, management commitment, plant mainte- nance, hygiene, complaint handling, security, plant production floor and equipment. We identify risk factors in the plant and then train your staff and suppliers in how to identify and mitigate those risks. FMD: How do people find UL DQS? MP: The company is headquartered in Frankfurt, Germany, with offices in 46 countries worldwide. In the U.S., ULDQS is headquartered in Chicago, Ill. with field offices in LA, Seattle, Chicago, N.C. Dallas, Columbus, Ohio, and NYC. You can find us online at www.ul-dqsusa.com. Here at the show, you can find us in booth # 4618. Or you can just call or email me, Mike Pearsall, at 847-393-5644 or email michael.pearsall@us.dqs-ul.com. BALLY COMPLIES WITH DOE REGULATIONS All Bally walk-in coolers and freezers are constructed in accordance with the Energy Independence Security Act of 2007 regulations. The Energy Independence and Security Act of 2007 (EISA) requires the Department of Energy (DOE) to establish maximum energy consumption levels for walk-in coolers and walk-in freezers. Section 312 of EISA establishes specific definitions and standards for walk-in cool- ers and freezers, with the final guidance expected to be released shortly. These stan- dards are imposed to achieve maximum improvement in energy efficiency that is technologically feasible and economically justified. The department estimates that industrial buildings cost the nation nearly 100 billion dollars in greenhouse gas emis- sions and account for a quarter of all ener- gy consumed in the United States; EISA will save the country approximately 31 quadrillion BTUs of energy over the next 30 years. EISA regulations are aimed at eliminating inefficient equipment from the market to obtain energy savings. EISA regulates the construction of walk-in panels by mandating minimum R-values for coolers and freezers. This law does not affect reach-in cases, insu- lated structures larger than 3,000 square feet, and those used for medical, scientif- ic, or research applications. Bally's prod- ucts meet EISA regulations by making available urethane insulated panels in four, five, and six inch thicknesses that have the minimum R-value necessary to meet or exceed current federal law. R- value is the measure of thermal resistance of building materials used for insulating purposes and is calculated by dividing the thickness of the material by the mate- rial's ability to conduct heat; higher R- values result in reduced energy costs. Refrigeration system efficiency requirements are met by offering electroni- cally commutated (EC) motors. EC motors, on average, are 42 percent more efficient than the Permanent Split Capacitor (PSC) motors previously provided in refrigeration systems; this energy savings offsets the higher initial costs of the EC motor. EC motors can be programmed to run at any speed: matching air flow delivery without having to increase fan sizes in most cases. Bally supplies only EISA compliant accessories such as glass doors and obser- vation windows. Energy-efficient lights with available ff-timers reduce electricity costs even further. Door closers and strip curtains help to isolate critical areas around Walk-In doors preventing air- leakage and boosting energy savings. For more information, check out www .ballyrefboxes.com or call 800-24BALLY.