Business Briefs

November 1, 2007
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Business Briefs

A presentation by Mettler-Toledo Safeline, Ithaca, N.Y., details the advantages of X-ray technology in addressing concerns such as detecting contaminants, detecting damaged or missing products, and identifying over-fill and under-fill. “X-ray Inspection — The Future of Packaging Inspection” is available for download at .
Hillsborough, N.J.-based MIWE’s new Web site, , allows users to access detailed information about the company’s lift-in oven at the click of a mouse. The site’s video sequences not only explain the easy operation of the rack oven, but also provide visual evidence of the excellent baking results it can achieve.
The Peerless Group, Sidney, Ohio, has set the protocol standard for communications between its line of mixers and material handling (dry and liquid) in the bakery. Available at , these standards are aimed at increasing the efficiency, as well as the effectiveness of integrating unit machines into systems.  
DFE Meincke, Skovlunde, Denmark, has acquired Vuurslag, a Dutch company that produces machines and ovens for the biscuit industry. A sales and projects office has been established in The Netherlands. The machines will be manufactured in the DFE Meincke factory outside Copenhagen, and the Vuurslag oven program will be integrated with the existing DFE Meincke program.
Due to the increasing costs for commodity raw materials, Caravan Ingredients, Lenexa, Kan., has increased the prices of its emulsifier and lactylate products. The actual cost increases vary by product based upon market-driven cost inputs. As of November 1, prices rose for all products not covered by supply contracts.
Shearer’s Foods, Brewster, Ohio, has been honored as a 2007 Cascade Capital Business Growth Award winner for the second year. The company also received the award for the highest employee growth in the Manufacturing/Distribution category. In 2006, Shearer’s was named Overall Success Story in the same category.
J&K Ingredients, Paterson, N.J., has received a Superior rating from the American Institute of Baking. Superior is the highest rating awarded by the AIB.

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