Food & Food Equipment News

Total Image Group to Supply Jamie Oliver’s First Australian Restaurant Uniforms

Total Image Group is pleased to announce that it will be supplying uniforms to the much anticipated Jamie’s Italian Restaurant, which is due to celebrate its first opening in Sydney this month. The uniform range offers an additional creative flare to the well designed restaurant space.

Pamela Jabbour, Total Image Group Sales Manager says: “This is exciting for Total Image Group; although we have been servicing the hospitality uniforms industry for a number of years; to be delivering uniforms to such an iconic restaurant is a welcomed opportunity and we look forward to future endeavors with the global brand.”

Total Image Group worked with Pacific Restaurant Group which holds the franchise for the brand in Australia and New Zealand on the uniform range.

The uniform brief for the restaurant was to mirror the global branding of Jamie Oliver’s restaurants, keeping in line with the brand image.

Due to the thirty plus years of experience in the apparel industry, Total Image Group was able to source fabrics and stock for the Australian uniform that are a direct match to the uniforms overseas.

The uniforms reflect a fashionable style in comparison to the more conventional uniforms often seen in the hospitality industry. The shirts have an edge to them, which is an initiative to reflect Jamie Oliver’s wardrobe so customers are able to receive a real “Jamie Oliver” experience when they visit the restaurant.

The new uniforms will be showcasing at the opening of Jamie’s Italian Restaurant at 107 Pitt St. in Sydney CBD this October.

ARAMARK Chefs Compete for Culinary Excellence

More than 150 ARAMARK chefs from colleges, universities and conference centers across North America competed in the 2011 ARAMARK Culinary Excellence competition, which culminated at the National Competition held Sunday in Tampa, FL. The Mid-Atlantic Region team, featuring chefs from University of Virginia, James Madison University and Muskingum University, won the prestigious “Copper Pot,” and all 30 finalists earned medals from the American Culinary Federation (ACF), the largest professional chefs association in North America.

The finalists, divided into 10 three-member teams, were given 30 minutes for menu creation, and three hours to fully execute an appetizer, entrée and dessert from a mystery basket that included yellow tail snapper, Cornish game hen, chicken livers, whole shrimp, figs, peanuts, red beans and asparagus.

A team of five Certified Master Chefs, led by Bill Franklin of Nestle-Minors, judged the competition based on cooking skill, flavor, plate presentation, use of all ingredients and food safety practices.

“We are extremely proud of all of the talented chefs who showcased their culinary expertise in this year’s competition,” said David Reusche, ARAMARK Higher Education’s National Director of Catering. “In addition to sharing their talents and creativity, the chefs also earned continuing education or recertification credits from the American Culinary Federation.”

The 2011 ARAMARK Culinary Excellence Winners include:

The ACE Gold Medal and Copper Pot:
The Mid-Atlantic Region team of Bryan Kelly (University of Virginia), Brandon Rudisill (James Madison University) and Anthony Baker (Muskingum University).

The ACE Silver Medal:
The Midwest Region team of Stacy Wiroll (University of Minnesota), Mark Little (Loyola University, Chicago) and Sunny Yim (University of Chicago).

The ACE Bronze Medal:
The Southeast Region team of Eric Huff (University of North Carolina, Wilmington), Paul Calice (University of North Carolina, Chapel Hill) and Ryan Andress (University of North Carolina, Wilmington).

In addition to the ARAMARK medal winners, the American Culinary Federation awarded the following medals to all finalists, including:

ACF Gold Medals:
Bryan Kelly (University of Virginia), Brandon Rudisill (James Madison University), Anthony Baker (Muskingum University), Stacy Wiroll (University of Minnesota), Mark Little (Loyola University, Chicago), Sunny Yim (University of Chicago), Eric Huff (University of North Carolina, Wilmington), Paul Calice (University of North Carolina, Chapel Hill) and Ryan Andress (University of North Carolina, Wilmington).

ACF Silver Medals:
Todd Alden (Springfield College), Jerry Reveron (The Taft School), Christopher L. Bee (Boston University), Edgar Portillo (Marymount Manhattan College), Edward Nagy (Indiana University of Pennsylvania), Jesse Reeves (Bloomsburg University), Juan Vasquez (University of California, Irvine), Paul Baca (University of California, Irvine), Jeremy Reimer (California State University, East Bay), Jeff Lin (Villanova Conference Center), Ann Kozina (Fluno Center, University of Wisconsin), Jeremy Becklehamer (Ross School of Business, University of Michigan), Mathew Morazain (University of British Columbia), Daniel Poulin (McGill University,Canada), Jean-Francois Gnemmi, (King's College,Canada), Glen Pugh (Middle Tennessee State University), Greg Eisele, (University of Tennessee, Knoxville), Linda David (University of Tennessee, Chattanooga).

ACF Bronze Medals:
Fernando Morales (University of Houston), Jason Knapp (University of Central Arkansas) and Elias Acosta (Southern Methodist University).

The ARAMARK Culinary Excellence Program, which began in 2003, recognizes and rewards outstanding chefs throughout ARAMARK-managed accounts and provides them with the opportunity to share their culinary expertise in a competitive environment.

About ARAMARK Higher Education

ARAMARK Higher Education is dedicated to excellence in dining, facility, conference center, and stadium and arena services. ARAMARK enhances the living and learning experience and environment for more than 600 colleges and universities throughout North America. For more information and a list of our services, visit www.aramarkhighered.com.

About ARAMARK

ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. The company is recognized as the industry leader in FORTUNE magazine's "World's Most Admired Companies," and as one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at the company's Web site, www.aramark.com, or www.twitter.com/aramarknews.

Dickies Occupational Wear at NRA 2010

Click here to listen to the audio file using your computer's default media player: Download Dickies NRA 2010

Got A Sick Floor? Looking For A Quick Cure?

 

Restaurant owners and specifiers know a damaged floor can result in unsanitary food preparation and dining conditions. These environments have the potential to create serious health problems and dangerous walking conditions among employees.

Fast Placement and Cure

Some managers are reluctant to install a new floor, because they are concerned about extended periods of downtime.  Fortunately, CrownCrete™ placement and cure time is fast, allowing a better-than-new floor to be back in service, within a few short hours after placement over tile or concrete.

Durable and Sanitary

CrownCrete™ is ideal for use on floors that are difficult to clean, maintain and have high sanitation standards. CrownCrete™ is a modified novolac polymer-cementitious overlay system that contains CrownSilver™, a silver-ion technology designed to control the growth of viruses and bacteria. This unique dense overlay has strengths that exceed concrete, and creates a surface that is safe to walk on, easy-to-clean and maintain. Moreover, it reduces the costs of labor, chemicals, and water, as well as reducing the cost of energy to clean the air in a building.

Surface Appearance

In addition to its durability and sanitary characteristics, CrownCrete™ is available in two surface appearances, solid color and decorative. Solid color floors are ideal in environments where a more “commercial” look is desired, while a decorative appearance creates a lasting impression for floors seen by customers. There is a variety of looks to choose from including CrownQuartz™, a blend of pigment sands, or a series of four different looks in flakes which include CrownFlake™, CrownChip™, CrownHybrid™ and CrownBrindle™. Each adds a "fashion-forward" appearance that will create a favorable impression for years to come.

Safe and Green

CrownCrete™ is “Green” and nearly odorless during application. It contains no harmful VOC’s and exceeds the sustainability and durability requirements for LEED® certification. In addition, CrownCrete™ exceeds OSHA and ADA slip resistant requirements protecting employees from harmful accidents.

For more information, read the interviews of polymer flooring experts Floyd Dimmick, Technical Director, April Dimmick, Decorative Coordinator and executives Bill Dimmick and Dr. Vinicio Tresin in the Restaurant Daily News.

Visit Crown Polymers’ at the National Restaurant Show: Booth #1979

For more information, visit Crown Polymers.

Del Monte Foods Achieves Platinum Level In The American Heart Association’s Start! Fit-Friendly Companies Program

Del Monte Accelerates to Platinum Level After One Year

 

In recognition of Del Monte Foods’ commitment to improving the health and well-being of its employees, the Company was honored today at the American Heart Association’s Start! San Francisco Heart Walk Awards event for achieving Platinum Fit-Friendly status, a prestigious distinction attainable in the AHA’s Start! Fit Friendly Companies program. The program recognizes companies for championing the health of their employees and working to create a culture of physical activity in the workplace.

“Here at Del Monte Foods, we encourage our consumers to lead healthy, active lifestyles, and we are devoted to the same mission with our Del Monte team,” said Richard G. Wolford, Chairman and Chief Executive Officer, Del Monte Foods. “Our employees’ health and well-being is a priority, and we are proud to be recognized for our efforts. This notable achievement reflects the wellness culture we actively promote, which includes educating, enabling and supporting employees to make healthy lifestyle choices. Given that exercise and better diets can help prevent 80% of premature heart disease, we are strongly committed to helping our employees maintain good health.”

Platinum-level employers meet a number of criteria, which include offering physical activity and healthy eating options in the workplace, promoting a culture of wellness, and implementing at least nine criteria outlined by the AHA in the areas of physical activity, nutrition and culture.

Del Monte rose to Platinum status after one year of participating in the AHA’s Start! Fit-Friendly program. One of 15 Bay area companies at this level, Del Monte has demonstrated a strong wellness culture through a multitude of initiatives including office health & wellness teams, weight-loss programs and fitness club discounts, healthy snack breaks, educational health seminars and annual Health & Wellness Fairs.

In addition, the Company is taking its dedication to employee wellness to the next level, via the introduction of a new, comprehensive wellness program that will empower employees to reach their health potential. Consistent with Del Monte’s vision of Nourishing Families. Enriching Lives. Every Day., the new ‘Living Healthy…Every Day’ initiative provides employees with valuable wellness tools and resources, better equipping them to make smart lifestyle choices at work and at home. ‘Living Healthy…Every Day’ launched in late October.

For more information about the American Heart Association’s Start! Fit-Friendly Companies Program, visit www.startwalkingnow.org.

About Del Monte Foods

Del Monte Foods is one of the country’s largest and most well-known producers, distributors and marketers of premium quality, branded food and pet products for the U.S. retail market, generating approximately $3.6 billion in net sales in fiscal 2009. With a powerful portfolio of brands including Del Monte®, S&W®, Contadina®, College Inn®, Meow Mix®, Kibbles 'n Bits®, 9Lives®, Milk-Bone®, Pup-Peroni®, Meaty Bone®, Snausages® and Pounce®, Del Monte products are found in eight out of ten U.S. households. The Company also produces, distributes and markets private label food and pet products.

For more information, visit the Del Monte Foods.

PerkinElmer To Provide Gilson With New Mass Spectrometry Technology

Two chromatography leaders collaborate to provide pharmaceutical and biotechnology researchers with new enhanced solutions for fraction collection and liquid chromatography

 

PerkinElmer, Inc., a global leader focused on the health and safety of people and the environment, and Gilson, Inc., an industry leader in purification systems for liquid chromatography (LC) and solid phase extraction (SPE), announced a mass spectroscopy (MS) collaboration to support pharmaceutical and biotech scientists. This collaboration will enable the two companies to provide new and enhanced solutions for fraction collection and liquid chromatography.

As part of the agreement, PerkinElmer will develop a dedicated single quadrupole mass spectrometer to be incorporated into Gilson’s preparative chromatography systems, enabling scientists to use the specificity of MS to improve the efficiency of their purification processes.

Gilson will integrate PerkinElmer’s MS technology with Gilson’s LC and fraction collection technology through Gilson’s proprietary Trilution software, bringing laboratory professionals enhanced signal specificity in their data. The use of MS detection provides additional sample insight as well as a high level of specificity that enhances the preparative system’s efficiency.

“PerkinElmer’s expertise and commitment to MS, combined with its well-established reputation in chromatography, makes the Company a strong partner of choice,” said Dennis Claspell, senior vice president sales and marketing, Gilson, Inc. “Our pharmaceutical and biotech customers demand expertise, reliability and performance. Through this reseller agreement, we will continue to provide Gilson customers with the best purification solutions on the market.”

“By fostering and developing collaborations with other technology leaders such as Gilson, PerkinElmer is able to provide scientists with the newest technologies and solutions they need to meet their most stringent analysis requirements,” notes Eric Ziegler, vice president, chromatography and mass spectrometry, PerkinElmer. “These collaborations are also a critical component of our long-term strategy to continue to expand PerkinElmer’s mass spectrometry offerings to key global market segments.”

PerkinElmer, a leader in chromatography, expanded its product and intellectual property portfolio in 2009 with a significant investment in MS technology through its acquisition of Analytica of Branford, Inc. (AOB). Development and execution of AOB’s single-quad and Time of Flight (TOF) technology is a critical strategic initiative for PerkinElmer and will support the Company’s efforts to meet the needs environmental, food, pharmaceutical, and energy customers.

About Gilson, Inc.

Gilson, Inc. manufactures high-quality, dependable purification solutions for today’s demanding liquid chromatography, solid phase extraction, liquid handling and gel permeation chromatography clean-up requirements. Gilson’s innovative products will provide the durability, flexibility and ease-of-use to revolutionize your lab that the industry has come to expect from Gilson, Inc.

About PerkinElmer, Inc.

PerkinElmer, Inc. is a global leader focused on improving the health and safety of people and the environment. The Company reported revenue of approximately $2 billion in 2008, has around 8,500 employees serving customers in more than 150 countries, and is a component of the S&P 500 Index. 

For more information, visit Gilson or PerkinElmer.

Biopack Updates United States Sustainable Product Launch

Biopack Environmental Solutions Inc., a leading designer, manufacturer, and supplier of 100% biodegradable packaging products, is pleased to provide the following update on its expansion strategy in the growing United States sustainable packaging market.

Biopack America, the Company's recently announced United States distribution partner, has initiated a multi-faceted strategy to enhance sales of sustainable packaging. Biopack America's strategy includes direct sales of “to-go” containers and catering products, participation in industry trade shows and conferences, and the identification and selection of sub-distribution partners throughout the United States, as more fully described below.

Direct Sales -

Biopack America has successfully introduced Biopack’s sustainable products into the United States, initially focusing on the restaurant industry. Biopack America's customers, which can be found in many states across the country, include:

• Smoque BBQ, a famous BBQ eatery in Chicago which has been featured on the Food Network's popular television show "Diners, Drive-ins, and Dives."
• Maya’s Restaurant in Seattle Washington
• Old Fisherman’s Grotto in Monterey CA
• Big Fish Branding in Erie, CO.

Tradeshows and Exhibitions -

Biopack’s products have been showcased at several tradeshows, most recently at the Produce Marketing Association ("PMA") show in Anaheim, California. With more than 19,000 attendees, the PMA is one of the largest international events solely dedicated to fruits, vegetables, and floral. Of particular interest at the PMA was the Company's innovative moisture, grease and water resistant trays or “coated” trays. In addition to the PMA, Biopack participated at the Taste of Atlanta, a food festival showcasing restaurants and foods throughout the Southwest.

Sub-distribution -

Biopack America has secured sub-distribution partnerships in Atlanta and Puerto Rico to service the catering product markets. Biopack America has entered into a letter of intent with G4 Packaging, a leading provider of eco-friendly containers which is dedicated to supplying EPS foam alternatives in the packaging market. G4 Packaging has long standing relationships with retail chains, supermarkets and processors throughout the United States.

“Biopack places a high priority on our growth in the United States, which is the largest single market for packing in the world," commented Mr. Gerald Lau, Chief Executive Officer of Biopack. "We feel strongly that we are on the correct path following our multi-faceted strategy to introduce our biodegradable and compostable products. Our experience has led us to believe that it takes a lead time of about 6-12 months to break into new markets and develop new products on a case by case basis, so we are excited about the pace at which we are moving in the US. Our early results have shown that we have a product that has been easily accepted into the market, and we believe our efforts will result in larger orders and establishing a diversified and lasting customer base. The interest for our new spray coated products is also much higher than we originally anticipated. I am very encouraged with the amount of inquiries we have had in such a short period of time, and now that we have tested the market, Biopack will move forward aggressively in our expansion initiatives.”

About Biopack

Biopack manufactures 100% biodegradable consumer packaging products from locally available sugar cane waste called Bagasse. Based in Hong Kong with manufacturing facilities in Jiangmen, China, Biopack has earned the “premium brand” label in the biodegradable packaging market in Europe. Distributed under the “Roots Biopack” trademark, Biopack’s unique line of compostable packaging is sold in 12 European countries, North America, Hong Kong and Taiwan. 

For more information, visit Biopack.

FDA Issues 2009 FDA Food Code

Updated code is a model for state, city, county, tribal, territorial agencies and industry.

 

The Food and Drug Administration announced the publication of the new FDA Food Code, a model code and reference document that provides a scientifically sound technical and legal basis for regulating the retail and food service segment of the food industry. The 2009 FDA Food Code is a key component of the President’s overall public-health-focused food safety framework for maintaining a safe food supply.

State, city, county, tribal, and territorial agencies regulate more than 1 million restaurants, retail food stores, and vending and food service operations in institutions such as schools, hospitals, nursing homes, and child care centers. The model FDA Food Code provides the basis for most of those agencies’ licensing, inspection, and enforcement activities, as well as serves as a model for their food statutes, regulations, and ordinances.

Release of the FDA Food Code provides all levels of government with practical, science-based guidance and manageable, enforceable provisions for mitigating known risks of foodborne illness. The FDA Food Code also serves as a reference document for the retail food industry.

“The FDA is spearheading an important initiative to improve the nation’s food safety system by establishing a fully integrated national system with federal, state, local, tribal, and territorial regulatory agencies,” said Dr. Stephen Sundlof, director of FDA’s Center for Food Safety and Applied Nutrition. “Food Code adoption and implementation in all jurisdictions are important for achieving uniform national food safety standards and for enhancing the efficiency and effectiveness of our nation’s food safety system.”

The 2009 edition of the Food Code is the seventh full edition published by the FDA. The previous full edition was released in 2005 with a supplement published in 2007.

Significant enhancements to the 2009 FDA Food Code include:

• Each provision in the FDA Food Code is now designated as a “Priority Item,” a “Priority Foundation Item,” or a “Core Item,” to assist the industry and regulatory community in prioritizing their food safety interventions and their inspections.  These designations are based on a qualitative risk assessment and replace the use of “Critical” and “Non-Critical” designations in previous editions of the FDA Food Code. 
• Cut leafy greens are now included among the foods that require time and temperature control for safety and a new supporting reference document, “Recommendations to Food Establishments for Serving or Selling Cut Leafy Greens,” is summarized in Annex 2.
• Requirements are added to improve food worker awareness of food allergen concerns in the food service and retail setting.
• Serving hamburgers and other ground meats in an undercooked form upon a consumer’s request is no longer an option for items offered on a children’s menu.
• A new definition and criteria are added in a new FDA Food Code section for the non-continuous cooking of foods comprised of raw animal products to address the safety of this cooking method.
• Several requirements related to the effective cleaning and sanitizing of equipment and surfaces are enhanced or clarified.

The Centers for Disease Control and Prevention of the U. S. Department of Health and Human Services and the Food Safety and Inspection Service of the U.S. Department of Agriculture were consulted on changes in this latest edition of the FDA Food Code that affect their agencies. The introduction letter of the 2009 FDA Food Code is signed by FDA Commissioner Margret A. Hamburg, USDA-FSIS Administrator Alfred V. Almanza, and CDC Director Thomas R. Frieden.

Copies of the 2009 FDA Food Code can be ordered from:

U.S. Department of Commerce

Technology Administration

National Technical Information Service

5301 Shawnee Road, Alexandria, VA 22312

(703) 605-6040; TDD: (703) 487-4639

Refer to report number PB2009112613

For more information, view the 2009 FDA Food Code.

Candy Hall Of Fame Ushers In Ross Born

 

Just Born, Inc. and its family of associates are proud to announce that Ross J. Born, Co-CEO, was recently inducted into The Candy Hall of Fame in Tampa, FL.  

The National Confectionery Sales Association (NCSA) hosts the annual Candy Hall of Fame induction ceremony, at which it recognizes the achievements of industry leaders drawn from across the world.  

Ross Born has been active in the confectionery industry since 1978, when he entered the family business. He serves as the company’s co-CEO alongside his cousin David N. Shaffer, with whom he has worked for the past 31 years.  Born is active in the confectionery business, working with the National Confectioners Association (NCA) for more than 20 years in a variety of positions. He is currently the ex-officio chairman.

About Just Born, Inc. 

Just Born, Inc. is a privately owned company founded in 1923 and headquartered in Bethlehem, PA, where it manufactures PEEPS®, HOT TAMALES®, MIKE AND IKE®, MIKE AND IKE® ZOURS® and TEENEE BEANEE® Brand Candies. PEANUT CHEWS® Brand Candies are produced in Philadelphia, PA.  Just Born employs 475 associates.

For more information, visit Just Born.

FDA & FSIS Collaborate To Improve Tracing Of Unsafe Food Products

The Goal is to Prevent or Mitigate Foodborne Illness

 

A joint public meeting focused on improving the system for tracing of food products and ingredients that are causing illness outbreaks or presenting other risks to the health of consumers was announced today by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services and the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA).

Recognizing the need to increase the speed and accuracy of traceback investigations and traceforward operations, both agencies are building on existing efforts by seeking public input that would help identify elements of effective food product tracing systems, identify current gaps in food product tracing, and suggest specific mechanisms for improvements.

The meeting is also intended to improve the ability of FDA and FSIS to use the information in such systems to respond to outbreaks more quickly by rapidly identifying the source of contamination during outbreaks of foodborne illness, and improving the ability of all persons in the supply chain to more quickly identify food that is (or potentially is) contaminated and remove it from the market during traceforward operations. 

“This public meeting provides an opportunity for FDA to collaborate more closely with FSIS as well as with members of the food industry, many of whom have been making important innovations in food safety practices and technology, and all of whom bear primary responsibility for producing and marketing safe food,” said Michael R. Taylor, senior advisor to FDA’s Commissioner Margaret Hamburg, M.D.

“The Food Safety and Inspection Service is eager to work with FDA, public health officials, consumer advocates, and the food industry to improve our ability to trace products that may cause illness outbreaks,” said Jerold R. Mande, USDA’s Deputy Under Secretary for Food Safety. “The public can provide valuable input to strengthen our prevention, surveillance and response and recovery efforts, as outlined by the Administration’s Food Safety Working Group (http://www.foodsafetyworkinggroup.gov/).” In March 2009, President Obama announced the formation of the Food Safety Working Group, and in July, President Obama released Key Findings, which highlight steps that FSIS, FDA, and other Federal Agencies are taking to improve food safety. 

Food can become contaminated at many different steps in the supply chain. Experience in conducting foodborne disease outbreak investigations suggests that improved product tracing abilities could help identify products associated with disease more quickly, get risky products off the market faster, and reduce the number of sicknesses associated with foodborne illness outbreaks.

The FDA and FSIS share authority for helping to ensure the safety of the nation’s food supply. Each agency investigates foodborne illness outbreaks and other foodborne risks associated with the products they regulate. These investigations, conducted in close cooperation with the U.S. Centers of Disease Control and Prevention and state and local health and agriculture departments, often involve tracing backward or forward in the supply chain the distribution of food products and ingredients associated with risk to consumer health.  

A traceback investigation is an investigation to determine and document the distribution and production chain, and the source(s), of contaminated (and potentially contaminated) food, often in the context of an outbreak of foodborne illness. A traceforward operation is an operation to determine the distribution of contaminated (and potentially contaminated) food.

The meeting will be held Dec. 9 and 10 in Washington at the U.S. Department of Agriculture’s South Building in the Jefferson Auditorium, 1400 Independence Avenue, SW, Washington, D.C., 20250.   

Online pre-registration is preferred, but pre-registration can also be done by faxing registration information (including name, title, firm name, address, telephone number, e-mail address and fax number) to 1-877-366-3322 by Dec. 2. Pre-registration is strongly encouraged for all persons who wish to attend the meeting, regardless of whether they also wish to request an opportunity to make oral comments at the meeting on issues and questions described in the Federal Register notice.

For more information, visit the FDA.