Tatyana Galanina

Tatyana Galanina

AMERIKEN YO TE MANDE KI SAVE POU RETE A KI KI PRAL

AMERIKEN YO TE MANDE KI SAVE POU RETE A KI KI PRAL

 For the first time in brand history, the Lay’s brand asked Americans to help decide which Lay’s flavors stay and which flavors go. After receiving millions of consumer votes, Lay’s fans said they like flavors of Lay’s Flamin’ Hot, Lay’s Cheddar & Sour Cream, Lay’s Honey Barbecue, and Lay’s Kettle Cooked Sea Salt & Cracked Pepper. “We heard our fans loud and clear and we are keeping the classic flavors around for them to enjoy,” said Jeannie Cho, vice president of marketing, Frito-Lay North America. “From ‘Do Us a Flavor’ to ‘Flavor Swap,’ we have a history of engaging with our fans and providing new flavor choices. We will always continue to push flavor boundaries and keep asking our consumers for input.” In a fierce flavor match up, four all-new Lay’s flavors designed to reflect America’s changing flavor palette – Lay’s Fiery Roasted Habanero, Lay’s Smoked Gouda & Chive, Lay’s Korean Barbecue, and Lay’s Kettle Cooked Olive Oil & Herbs – competed against four American classics – Lay’s Flamin’ Hot, Lay’s Cheddar & Sour Cream, Lay’s Honey Barbecue, and Lay’s Kettle Cooked Sea Salt & Cracked Pepper – for a coveted spot in the Lay’s potato chip line-up. From February 21...

ISHIDA LANSE ZOUTI APRANN POU OPERATÈ PWESYON MULTIHEAD

ISHIDA LANSE ZOUTI APRANN POU OPERATÈ PWESYON MULTIHEAD

Ishida Europe has launched the first interactive computer-based training program for multihead weighers, Ishida Expert, which provides fully interactive learning that is delivered remotely on a customer’s site to an unlimited number of users. The self-paced learning product offers best in class training for Ishida’s range of multihead weighers, ensuring that the equipment is set up, operated and maintained to optimum performance levels at all times. The training program comprises three levels – Foundation, Intermediate and Advanced – helping users develop skills from basic operation through technical support to machine troubleshooting.   Ian Atkinson, Ishida Europe’s business manager for Multihead Weighers, said: “This product offers so much more than the conventional basic introduction training – allowing customers to really push the boundaries of their machine and line performance.  The program can assist all levels of learning – from introducing new employees to the machine to providing existing operators and engineers with enhanced knowledge and skills as well as enabling senior management to maximize operating efficiencies and to get the most from their investment.”

DIMANSYON RESEVWA EUR1M POU RECHÈCH MALADI rekòt patat

DIMANSYON RESEVWA EUR1M POU RECHÈCH MALADI rekòt patat

Tyndall National Institute, Dublin City University (DCU) and Teagasc have received an investment of over EUR1m from the Ireland Department of Agriculture, Food & Marine to fund SCOPE, a new research project addressing the issue of crop disease in two of Ireland’s most important crops, barley and potato. Crop disease is one of the biggest threats to Ireland’s tillage sector.  The SCOPE project which brings together expertise from three independent but complementary disciplines is focused on mitigating the threats posed by two of the primary crop diseases. Teagasc and DCU will develop specific antibodies based on their previous successful research in this area. Tyndall National Institute will then use these antibodies to develop pathogen-specific nanosensors which will deliver real time, on-site detection of disease in plants. Although consumption has declined in recent years, EUR162m is still spent by consumers annually on potatoes. SCOPE aims to verify the presence, or absence, of disease strains as early and as quickly as possible to protect crop yields and reduce dependency on pesticides.“A vital step in addressing barley and potato crop disease is the implementation of adequate surveillance strategies so that rapid, in-field diagnosis can be made. By inter-connecting crop pathology, immunochemistry with nanotechnology, SCOPE...

Franz Grimme selebre anivèsè nesans 75th l 'sou 3 mas.

Franz Grimme selebre anivèsè nesans 75th l 'sou 3 mas.

Franz Grimme, honorary citizen of Damme (Germany) and owner of the GRIMME Group, turns 75 on 3 March this year. In 1970, at the age of 24, he joined GRIMME after successfully completing his studies in mechanical engineering and business administration in Cologne and Pforzheim. Together with his father of the same name, he managed the company's fortunes from then on. At that time, GRIMME Landmaschinen fabrik had already been the market leader in Germany for 4 years and, with over 300 employees, was a major manufacturer in agricultural engineering. 10 years later, Franz Grimme became managing director of GRIMME Landmaschinen fabrik (GRIMME´s agricultural machinery factory) in 1980. In the following years, he founded the company for plastic engineering INTERNORM in 1987 and RICON, a factory for webs and conveying equipment, in 1995. In 2003 he took over the potato technology manufacturer SPUDNIK (USA) and some years later ASA-LIFT in 2013, a specialized danish manufacturer of vegetable technology. In addition, own subsidiaries and service agencies were founded in Great Britain, Ireland, France, Belgium, the Netherlands, Russia, Denmark, Turkey, Poland and in Uelzen (Germany). The brainchild of Franz Grimme today Since then, seven production plants and 19 further branches worldwide have...

Intralox ThermoDrive senti Redwi netwayaj travay ak tan netwayaj pou ti goute Pwodiktè Calbee

Intralox ThermoDrive senti Redwi netwayaj travay ak tan netwayaj pou ti goute Pwodiktè Calbee

This case study by Intralox at US subsidiary of snack manufacturer Calbee shows how a proper choice of belt type can reduce both cleaning labor and cleaning time.  Calbee is a Japanese manufacturer of alternative snacks. Its plant in Senatobia, Mississippi, produces dried snacks made from extruded peas, black beans, and lentils for its Harvest Snaps brand.The challenge that Calbee faced was that the snacks produced dust particles that migrated into the hinges, cracks, and crevices of the incline conveyor belt at the exit of one of its three dryers. This resulted in time-consuming cleaning and sanitation periods and significant unscheduled downtime.Pre-rinsing took about 40 minutes and required three or four people to lift the belt, clean the frame, and remove debris. Cleaning often had to be repeated several times due to the belt's failure to pass ATP swab tests, which was critical to ensure food safety and quality.The belt was at the end of its life cycle and required regular inspections and repairs that resulted in up to two hours of additional downtime every week. Clearly it was time for a replacement. Snack Producer Calbee Intralox's new ThermoDrive® belts in polyurethane A23 material can help you significantly extend belt...

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