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Food Magic Daily 3 5 Tuesday, June 27, 2017 MCKENZIE CONTINUES TO GROW ITS NATURAL ARTISAN DELI McKenzie, out of Burlington, Vermont, continues to grow its Natural Artisan Deli line. Focusing on only the highest quality meats and cheeses, McKenzie has grown the line to over 18 items. All of the items are all natural and sourced from independent farmers who believe as McKenzie does in raising animals without antibiotics or growth hormones – ever. If you haven't tried the prod- ucts, you should. With McKenzie Natural Artisan Deli, you never have to trade off product quality for the bene- fits of natural and antibiotic free. Each delicious item is clean tasting and delivers clean ingredients that your family will come back for time and time again. You can try the line in New York City at the Summer Fancy Food Show if you are planning to attend. The line includes turkey breast, uncured ham, rBST-free cheeses, chicken and American Angus roast beef. All items are crafted with natural ingredients like whole muscle meat, raw milk and pure Vermont maple syrup. McKenzie received Non- GMO Project certi- fication on both beef and ham items and will be rolling out the hams this summer. As a complement to the behind- the-glass deli items, McKenzie has a line of pre-sliced deli meats and cheeses. These items are perfect for people looking for the convenience of having product ready to use when they are. The product also comes in a con- venient resealable ziplock package for easy storage. When you choose McKenzie's Natural Artisan deli meat, that's just what you're getting – all- natural deli meat. Not meat plus hormones, meat plus antibiotics or meat plus anything, but all natural, locally sourced ingredi- ents like pure Vermont maple syrup and premium spices bathed in a signature blend of hardwood smoke. It's not just the tastiest way to do business; it's the only way McKenzie knows how. Find more information on McKenzie on Facebook at McKenzieDeli or at www.mckenziedeli.com. Learn more by calling 888.685.2686. SERTUN BRAND COLOR-CHANGING TOWELS TAKE THE GUESSWORK OUT OF SANITIZING Sertun™ Rechargeable Sanitizer Indicator Towels feature patented Color- Check™ technology that changes the towel color from blue to yellow when there is not sufficient sanitizer in it. This gives restaurant operators peace of mind that they are effectively sanitizing hard surfaces and are in compliance with restaurant health codes. "Health code violations and fines can add up, but they are just the tip of the iceberg," said Tara Millar, Sertun Brand Product Manager, ITW Pro Brands. "Because of the potential for negative publicity, the damage to a restaurant's brand and reputation from an illness could be devastating." With Sertun towels, restaurant oper- ators never have to wonder if their sani- tizer is out of spec. As Sertun towels deploy quat, the color of the towel changes from blue to yellow, indicating there is no longer sufficient sanitizer in the towel. By placing the towel back into properly mixed quat sanitizer, the towel recharges and turns blue again. When the towel no longer turns blue, it's time to change the sanitizer. Traditional cleaning practices com- monly use a bucket of sanitizer and cot- ton or microfiber towel to san- itize surfaces. The issue with this method is that the towel and sanitizer (like quat, bleach and hydrogen peroxide) form an unbreakable bond and will not release the sanitizer onto the surface intended to be san- itized. These wiping products also deplete the bucket of sanitizer's effi- cacy. Any way you look at it, the result is a surface that has not been effectively sanitized. With Sertun, there's no doubt that sanitizer is leaving the towel and being released onto the surface due to it's patented Color Check technology. By visually fading to yellow as sanitizer is released to the surface being cleaned, the towel lets the user know when it is time to return the wipe to the bucket of sani- tizer to be recharged as well as when it's time to change out the sani- tizer for fresh solution. According to the Centers for Disease Control and Prevention (CDC), 48 million people in the U.S. get sick from eating contam- inated food every year – nearly half from a restaurant or deli. The average restaurant illness incident costs more than $75,000 in fines and legal costs. The Sertun towel reduces worries about health code violations and fines, and illness from poor hard surface cleaning. Sertun is available through major foodservice and cleaning/sanitation prod- uct distributors. For more information about Sertun Rechargeable Sanitizer Indicator Towels, go to www.sertuntowels.com. PROTECT WINE EFFORTLESSLY & GENERATE MORE REVENUE WITH VINEDGE VinEdge is the newest, leading edge wine preserver on the market. No more pump- ing or dumping wasted wine at the end of the evening. VinEdge is effortless, mess- free and easy to use, preserving opened bottles of wine for a minimum of seven days. VinEdge effectively preserves wine so you can maximize your revenue from each bottle – selling more wine by the glass and satisfying more palates. With VinEdge's automatic oxygen barrier, each glass tastes as good as the first no matter how many hours or days have gone by. Some patrons, especially super tasters, can tell if a bottle of wine has spoiled even just six hours after opening it. Now bar and restaurants own- ers can sell more expensive wine by the glass without sacrificing the whole bottle or worrying about spoilage and dissatis- fied patrons. VinEdge helps establish- ments improve their dining experience by offering more fine wine and ensuring they'll get the most out of each bottle – especially the revenue! Wine disposal losses can eas- ily exceed $5,000-$10,000 or more per year. By preventing oxi- dation of opened bottles of wine, VinEdge maintains the full aroma and flavor of both red and white wine for a minimum of seven days. As a result, greater cus- tomer satisfaction and less dis- carded wine easily translates into more revenue for bar and restaurant owners. VinEdge is made up of an easy two- step system, including a pour spout and a VinSert tube which gets attached to the pour spout. After opening a bot- tle of red or white wine, simply assemble and insert VinEdge into the bottle. Its unique air intake system will automatically inflate while wine is being poured, preserving the flavor and aroma until the last drop. Then, simply leave the disposable VinSert in the finished bottle and remove the pour spout. It's that simple! Now all you need to worry about is serving good wine and good times – a treat for all wine enthusiasts to enjoy. For more information, visit www.whole sale.vinedge.com or call 561.371.2654. LOLLICUP USA TO REDUCE ENERGY COSTS WITH NEW MACHINERY By Julia Gutierrez, Marketing Coordinator, Lollicup USA Inc. Lollicup ® USA Inc., which proudly man- ufactures in the United States, is taking steps necessary to decrease its energy use by adding a new, more energy efficient extruder to its production area. Energy use and conservation of the planet's limited and precious resources have always been hugely important to the company. Since the opening of Lollicup USA's office in Chino, California, Chief Executive Officer and Co-Founder Alan Yu has pushed to minimize energy use for the company's operations, from the cor- porate office to the manufacturing plant. In 2014, the company was awarded with the energy efficiency participation award by Southern California Edison because of the company's LED lighting system. This system has helped Lollicup USA cut energy costs by about $80,000 per year. Recently, the company purchased a large, state-of-the art extruder by the German company, Reifenhauser, to improve its energy efficiency and manu- facturing capacity. With this new machine, Yu said Lollicup USA's energy use is expected to decrease by 25 percent. Peace Chen, a Production Supervisor at Lollicup USA, said this new machine will also increase the cup making capac- ity by 50 percent. Along with being an energy saver, the new extruder is much more efficient and effective in increasing the company's manufacturing capabilities. It will also increase the quality of the finished product. This extruder will sup- ply the company with thicker sheets of plastic, which are used to make plastic cups and lids. This new extruder arrived at the end of March, and will be ready for operation within three months. Once this machine becomes operational, the extruders currently in use at the production facility will be de-commissioned. Decreasing energy use is not the only action the com- pany has taken to protect the plant and its resources. Lollicup USA has also done its part by minimizing use of paper copies, and by creating an eco-friendly line of products to promote sustainable practices to its customers. Lollicup's Karat ® Earth eco-friendly brand provides bio-based utensils and compostable bowls, plates, cups, lids and food containers. For more information, visit www .lollicupusa.com.