Issue link: http://osercommunicationsgroup.uberflip.com/i/840157
Food Magic Daily 4 1 Monday, June 26, 2017 National Technology Awards for our innovative cloud solutions, The E- WorkBook Cloud, which enables the world's leading research organizations to cut down on administration and workflow practices – allowing them to focus on what they do best: fostering innovation. Winning Cloud Product of the Year at the UK National Technology Awards is a true testament to our dedication to enable organizations to operate faster, more effectively and to tackle some of their most significant challenges. The IDBS E-WorkBook Cloud was designed using our deep understanding of the R&D process and the specific pain- points faced by the industry. It's an honor to be recognized as a leading provider of cloud solutions that facilitates ground- breaking research and overcomes research hurdles. The food and beverage industry is no stranger to the challenges faced in the laboratory testing process. As with many R&D processes, products will undergo a great deal of testing before reaching the market. Organizations need to be certain that all ingredient properties and characteris- tics of a product are compliant with reg- IDBS (Cont'd. from p. 1) ulations and meet quality and flavor stan- dards. These tests are often conducted across multiple laboratories – creating a significant challenge when it comes to orchestrating and capturing all the data involved in the workflow. To combat these complex problems, the IDBS E- WorkBook Cloud was designed to offer a unique, advanced data management plat- form with embedded and tailored project management tools that ensures the process is streamlined and simplified. Speed and accuracy are essential in the food and beverage industry. Organizations need to be reactive and quickly create products that satisfy con- sumers' tastes and demands whilst remaining compliant. To increase pro- ductivity, reduce time to market and gain a strategic advantage, organizations are increasingly implementing software solutions that can assign, track, capture and export data efficiently and securely. Our award-winning E-WorkBook Cloud solution is designed to meet these challenges faced by organizations and their researchers, with its seamless intu- itive design and advanced data manage- ment capabilities. For more information, visit www.idbs.com or stop by booth #V628. "We have strived for certifications that validate our intent, including fair trade and other fair initiatives," said Gael Orr, Communications Director. "But our Honest in Trade mission is our most effective means of sharing our commit- ment to our partners, our employee-own- ers and our customers." Once Again Nut Butter was founded in 1976 by Connie Potter and Jeremy Thaler and grew from a three-person basement operation to the 70-plus employee-owner company that it is today. With the original plant in Nunda, nestled near the Finger Lakes region of upstate New York, Once Again celebrat- ed the ribbon-cutting of the new state-of- the-art peanut facility last year. The focus of the internal community aspect is upon nurturing employee-owner engagement, worker well-being and a positive atmosphere. Long before the dot-com utopian work environment was conceived, Once Again founders Connie and Jeremy were famous for baking a homemade cake for employee birthdays, and for treating the entire crew to an annual pancake breakfast outing at a nearby maple farm – a tradition that con- tinues today. The external community component focuses on social responsibility and sup- ply chain sustainability, along with event and charity support, and economic devel- opment. Since 1995, Once Again Nut Butter has been helping Jubilee House Community, a charity developing an expanding economic base for coopera- tive farming in Nicaragua. Beginning Once Again Nut Butter (Cont'd. from p. 1) with sesame seeds planted in a four-acre plot provided by Once Again, the cooper- ative effort between the worker-owners in Nunda and the worker-owners in Nicaragua has resulted in 11 separate Nicaraguan co-ops supporting 2,000 families. Since the Nicaraguan climate allows three growing seasons, a cotton crop grows between sesame seed rota- tions. Once Again provided equipment for Jubilee House to develop a sewing cooperative based on organic cotton. In 1998, when Hurricane Mitch devastated Nicaragua's economy and farmland, Once Again provided micro-loans to restore farmers' fields and re-establish their crop rotation. The success of proj- ects like this and the cooperative model attracts more farmers into the program every year. Another facet of the Honest in Trade initiative is respect for the environment. Via sustainable commodities and resource management, plus advocacy for organic farming practices, Once Again has maintained a leadership position and affectation for sustainability. The final expression of Honest in Trade are the products themselves. With exemplary food safety processes and compliance monitoring to ensure consis- tency, the employee-owners take owner- ship of the quality of their products. Instead of an approach of corporate risk management, it's the people making the product that ensure that every jar, tub, barrel and squeeze pack that leaves the factory are the tastiest and of the highest quality possible. For more information, go to www.oanb.com or visit booth #2596. and while each provides various benefits, both are flawed. Reference extraction methods, such as mojonnier, soxhlet and babcock, have been approved for use for decades as an accurate, primary fat analysis. However, these extractions take hours to perform, involve handling haz- ardous solvents, and require a highly trained technician to correctly execute the testing procedure. Even with trained technicians, independent studies have shown extractions' repeatability from user to user can be unacceptable, ques- tioning results from any non-duplicate testing. Rapid technologies such as NIR and FT-IR have provided a faster, safer and simpler testing alternative, but are limited to specific sample matrices and requires frequent method development and recalibration. Even with constant maintenance, the margins of accuracy are less than reference technique and worsen over time. However, using a recent break- through in NMR testing, developed by CEM in 2016, the ORACLE applies the benefits of both reference extraction and rapid testing, while overcoming their flaws. The ORACLE has proven its abil- ities to achieve accuracy comparable to standard extraction methods, with better repeatability, and does so for any known or unknown food product – a previously impossible feat. With a 30 second analy- CEM Corporation (Cont'd. from p. 1) sis and an intuitive touchscreen, the ORACLE is also fast and easy enough for any production facility to use. The ORACLE's accuracy and repeatability is achievable across multiple peer systems, guaranteeing results from plant to plant. This means products manufactured any- where in the world can have better quali- ty and consistency that can be passed on to the global consumer. By maintaining better control of their production, these manufacturers can also improve product formulation and increase yields, leading to huge potential cost savings and increased profitability. The ability to maintain consistent fat results through reformulations and drastic product changes also opens exciting new oppor- tunities for the ORACLE at R&D facili- ties. Due to the constant changes and fre- quent product turnover, rapid techniques have never been an option for these labs. But the ORACLE can be fully imple- mented into any R&D process, removing the time and solvents used during extrac- tions and allowing for a more seamless and efficient transition from pilot plant to full production. As the first and only uni- versal rapid fat analyzer, the ORACLE is the biggest breakthrough in fat testing technology, and will greatly benefit every food manufacturing plant in the world and the consumers that rely on them. For more information, stop by booth #2214 or go to www.cem.com. with most organic offerings having a con- ventional version as well. Suzanne's Specialties promises that all of our prod- ucts are made with only the highest qual- ity organic and all-natural ingredients, which will give your formulas and appli- cations "Sweetness the Way Mother Nature Intended™." A rapidly growing product of Suzanne's Specialties is our new InfantSafe ® Rice Syrup with less than 10ppb of arsenic and lead, meeting the FDA standards for drinking water. This exciting addition to our product line is available in all DE levels to meet your specific product requirements. With distribution facilities on both the East and West coasts, Suzanne's Specialties has many options available to serve all your company's industrial and Suzanne's Specialties (Cont'd. from p. 1) institutional sweetener needs. Suzanne's Specialties also continues to provide an extensive line of retail products such as our best-selling vegan Ricemellow ® Crème. We also offer spreadable fruit in Apricot, Blueberry, Raspberry and Strawberry flavors. Our retail line of Rice Nectars are offered in the form of Organic Original, Organic Genmai, Organic Maple, along with con- ventional versions such as Chocolate, and fruited varieties of Blueberry, Raspberry and Strawberry. We even offer Just Like Honey, a unique vegan honey replacement! More traditional favorites include Organic Agave Syrup, Organic Wildflower Honey, Organic Blackstrap Molasses and Organic Barley Malt. For more information, call 800.762.2135, go to www.suzannes- specialties.com or stop by booth #3015. ALPINE VALLEY BREAD NOW ALPINE VALLEY BAKERY Alpine Valley Bakery's secret to quality is to keep it simple: only use the best organic ingredients to make healthy and delicious products. Alpine Valley stands by the promise to never use artificial fla- vors, sweeteners, colors or preservatives. The company's products are full of whole grains, are USDA organic and Non-GMO Project Verified. Made using only clean and simple ingredients, Alpine Valley products will deliver not only nutrition, but the delicious taste and soft texture your whole family will love. Alpine Valley Bakery makes a full line of organic sliced breads ranging from smooth and simply delicious Country White, sweet soft Raisin Cinna-Wheat, to grainy and crunchy Multi Grain with Omega-3 (a No. 1 seller), and even organic Hawaiian rolls. Even better – Alpine Valley sliced breads are full of whole grains, omega-3s, and have less than 100 calories per slice. In 1995, Alpine Valley opened its first bakery in Mesa, Arizona, and soon captured a growing local market and loyal customers. Popularity grew and one year later, Alpine Valley products were being sold in grocery stores. Since that time, Alpine Valley has grown into a nationally distributed brand, sold in Costco, Sam's Club, Kroger, Sprouts and many other stores throughout the coun- try, and is a leading brand of high quality organic bakery products. Alpine Valley Bakery. Taste you can trust. For more information, visit www.alpinevalleybread.com.