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Produce Show Daily 2 1 Monday, June 25, 2018 for the perfect seal. With high perform- ance vacuum film pull belts and the con- tinuous box-motion jaw, customers can run a variety of bag film types and bag sizes. Automatic setup removes the potential for operator error, helps to improve package quality and decreases changeover time. The Matrix Mercury vertical form, fill and seal machine is one of the most popular Matrix machines because of its speed, durability and low annual oper- ating cost. The machine offers a self- centering film drive down system, auto- matic guide film tracking and short angle, angled incline film upwind, all of which contributed to the precise film movement and trouble-free operation. Tool-free quick-change core chucks help to ensure fast change-over between jobs. The Toyo Jidoki TT-8D-N pre- Matrix (Cont'd. from p. 1) made pouch fill and seal machine is designed for stand-up, flat bottom and fifth-panel style bags. The TT-8D-N pre-made pouch filler sealer is rated at up to 55 flat, standup and press-to- close pouches per minute. This machine is widely flexible and can pro- duce various pouch formats and prod- uct types and it is easy to clean with its wash-down design for sanitary opera- tion. The touchscreen controls are user- friendly for quick and efficient opera- tion and maintenance. The TT-8D-N produces a precise and dependable seal. Options and accessories include: date printer, air squeeze device, nitro- gen gas flush, liquid filling systems, zip open/close device, ultrasonic seal- ing option and more. Stop by the Matrix booth #2819 for a demo during the show or contact Matrix at matrix@promachbuilt.com for more information on packaging solutions. tires of vehicles or on the hands and feet of employees. There are many ways for it to enter and many potential harborage areas. The most common places Listeria hides include nooks and crannies in equipment or cracked flooring. Drains are another significant problem area. What's concerning is how difficult Listeria is to control after it takes up residence in a facility, which is why prevention is key. PSD: What can be done to prevent Listeria contamination? EO: It starts with following the principles of sanitary design and developing a docu- mented plan to create repeatable process- es the sanitation team can follow. FSMA's Preventive Controls rule calls for a Preventive Controls Qualified Individual (PCQI), which could be an employee or consultant. This individual will help establish an overall food safety plan. At Birko, we recommend a proactive 'seek and destroy' approach for prevent- ing Listeria contamination. That means you have an environmental monitoring Birko (Cont'd. from p. 1) program in which staff is actively look- ing for places where Listeria can hide and taking steps to eliminate it. Essential advice for preventing Listeria includes encouraging good employee hygiene, making equipment easy to access and clean, labeling tools used to clean drains so they are not used elsewhere and periodically rotating chemicals to avoid the potential for microorganisms to acclimate to your main sanitizer. I also believe failure to complete an effective dry pickup and wash down at the start of the cleaning process is a com- mon weakness in many produce facili- ties. If this isn't done well, food particles left on the surface of equipment can interfere with a cleaning chemical's effi- cacy. A trusted partner like Birko does more than deliver chemicals. Produce processors can use Birko as a trusted advisor to guide them towards effective sanitation design, show them proper use of chemicals and help identify food safe- ty risks. For more information, go to www.birko corp.com or call 800.525.0476. From a business that was originally 100 percent decorative pumpkins, fresh packed produce now accounts for 65 per- cent of our production. As we've continued to grow, we realized we were outgrowing our facili- ty. In 2017, we broke ground on our new, state-of-the-art facility mid-June and are moving into it now. Our new 55,000 square foot facility will offer Bay Baby Produce (Cont'd. from p. 1) expansive production, storage and ship- ping capabilities and be home to our corporate office. Our expanded space will allow for increased production capacity and will make it possible to meet the increased demand for Bay Baby Produce's products in current and expanded markets. For more information, email sales@ baybabyproduce.com or stop by booth #1435. been coined by DelFrescoPure as 'Canada's largest greenhouse strawber- ry controlled environment with grow lights.' "We decided to experiment with another category – berries – and what an achievement! We offer summer tasting berries all season long," commented Ray Mastronardi, Vice President of Sales. DelFrescoPure brands greenhouse strawberries under YES!Berries Your Everyday Snack!™ with local and national retail partners. DelFrescoPure (Cont'd. from p. 1) About DelFrescoPure DelFrescoPure is an innovator and leader in the premium greenhouse industry that grows and markets greenhouse tomatoes, peppers, cucumbers, beans, eggplant and strawberries. DelFrescoPure is family owned and has been operating for over 50 years in Kingsville, Ontario, Canada. The company prides itself on the quality of its produce, unsurpassed flavor and personalized customer service. For more information, go to www.yes berries.ca and www.delfrescopure.com, contact sales@delfrescopure.com or stop by booth #1244. Produce and Floral Industry Leaders to Gather at United Fresh Once again, United FreshMKT Expo and United FreshTEC Expo are co-locating with the Global Cold Chain Expo and the International Floriculture Expo. New this year is the debut of the SmartFood Expo™, focused on fresh, healthy and better-for-you foods. The total event will bring together the retail, foodservice, fresh produce, floral, healthy food and perishable industries to embrace shared interest in providing high-quality, fresh and safe products to consumers. The co- located expos are open from 10 a.m. to 4 p.m. on Tuesday, June 26 and Wednesday, June 27. Del Monte Fresh Produce's Emanuel Lazopoulos keynotes the United FreshMKT Conference. Winners of the 2018 Produce Excellence in Foodservice Awards are being presented with their awards during the Retail-Foodservice Celebration Breakfast held on June 27. In conjunction with the shows, United Fresh is recognizing industry leaders Dr. Edward Harwood, Ph.D., AeroFarms, whose leadership has helped advance the fresh produce industry through innovation in indoor growing technologies, with its United FreshTEC Achievement Award for outstanding technical achievements and Mason Arnold of Cece's Veggie Noodle Co. for his significant innovations in the market- ing and fresh produce. Harwood is the co-Founder and Chief Science Officer of AeroFarms, which builds and operates indoor vertical farms in major cities around the world. Harwood has more than 40 years of agri- cultural and engineering experience in the dairy and horticulture industries and holds several patents related to indoor agriculture. Mason invented a proprietary spiralizing process to make vegetable noodles. Cece's Veggie Noodle Co. con- tinues to innovate beyond the noodle, expanding its product line to include organic riced vegetables and vegetable- centered meal kits. Harwood and Arnold are being recognized on Monday, June 25 at the United FreshTEC and United FreshMKT Conferences, respectively. The United FreshMKT Conference features a keynote speech by Lazopoulos, who is the Senior Vice President, North America, Sales, Marketing and Product Management for Del Monte Fresh Produce, Inc. He oversees the company's product and business management of its major categories, including the newly acquired Mann Packing Company in addition to all sales and marketing pro- grams for North America. He is putting a spotlight on innovation in his talk, which takes place as part of the conference that runs from noon to 5 p.m. on Monday, June 25. Registration for the events is open online at wwww.unitedfreshshow.org. New Flavors of Graziers Whole Milk Grass-Fed Yogurts Sierra Nevada Cheese Company has introduced two new flavors to its Graziers line of Whole Milk Grass-Fed Yogurts. Mixed Berry and Lemon join a line that already includes Plain, Vanilla, Strawberry and Vanilla in 6-ounce cups and Plain and Vanilla in 24-ounce cups. The milk that's used to make the Graziers Yogurts, like the milk that makes the company's Graziers Cheeses, which are offered in Raw Medium Cheddar, Raw Monterey Jack, Raw Sharp Cheddar and Raw Jalapeno Jack, is sourced from northern California family dairy farms that have their cows – an average of about 100 cows per farm – on pasture for about 335 days a year. The farmers use intensive rota- tional grazing to keep the cattle moving from one small lot to another every day to ensure that the cows are always eat- ing grasses with the highest nutritional quality to provide optimal nutritional value for the milk they produce. Cows fed on this kind of intensively managed pasture produce milk that's much high- er in conjugated linoleic acid, an Omega-6 fatty acid that's thought to have positive health effects, than the milk from grain-fed cows. This kind of pasture management has also been shown to benefit the environment by reducing soil erosion and increasing carbon sequestration, the ability of the soil to capture and hold carbon so that it is not released as carbon dioxide, which is a greenhouse gas. The Graziers yogurts are made from whole milk that's non-homogenized, so that a layer of cream forms on the top of every cup. The fruit is organic, in keep- ing with the company's clean ingredients philosophy. For more information, call 530.934.8660 or visit www.sierranevadacheese.com.