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Tri-Mach Goes RED

June 8, 2018

Today, Tri-Mach Group wears RED to show support and participate in RED Day.

What is RED Day?

St. Mary’s Red DAY fundraiser is an opportunity to come together as a community to raise awareness of heart disease as a serious health risk and how it can be prevented. According to the Regional Cardiac Centre, heart disease is the leading cause of death among Canadian women. Every year, heart disease claims the lives of roughly 25,000 women. This is more than the five most prevalent cancers combined. Tri-Mach Group is proud to be part of the RED Day community and is thrilled in the increased RED Day investment for the St. Mary’s Regional Cardiac Care Centre.

Show your support today and wear RED for the heart of the women you love! #RedDayFriday

For more information on RED Day or to donate to this cause, go to: www.supportstmarys.akaraisin.com

Study Finds More Reasons to Eat Whole Grains

From: Food in Canada

Copenhagen, Denmark – A study headed by the National Food Institute at the Technical University of Denmark has found several reasons why consumers should include whole grains in their diets.

In an article (“Several reasons why whole grains are healthy,” published on Nov. 2, 2017 by Miriam Meister), the National Food Institute says researchers from various departments looked at consumers who swapped their refined grain products, such as white bread and pasta, for whole grain versions.

The study included 50 adults who were at risk of developing cardiovascular disease and type 2 diabetes.

What the researchers found was “that the participants had less inflammation in their bodies when eating whole grains,” especially with rye.

Participants also ate less overall. This is “presumably because whole grain consumption causes satiety. While eating the whole grain diet, participants have generally lost weight.”

The researchers add that what effects whole grains have on gut bacteria composition warrant further study.

For more on the study, click here

BC Fruit Company Receives Funding Boost

From: Food in Canada

Pitt Meadows, BC – A local company has received help from the BC government to promote its newest products.

The BC Ministry of Agriculture says in a statement that it gave Pacific Canadian Fruit Packers $75,000 to help the company promote its new line of dried blueberries and cranberries.

The products have been launched under the company’s retail brand, Wild Coast Fruit Company.

The funding will go toward online campaigns, traditional print materials, demos and radio advertising.

Cam Watt, a partner in Wild Coast Fruit Company, says the company is “so pleased to be a part of this funding program.”

The BC government says its approach is to support the province’s agriculture, seafood and food processing sectors, and encourage the consumption of BC products.

PEI – Cavendish Farms Officially Opened its New Potato Storage Facility

From: Food in Canada

New Annan, PEI – Cavendish Farms has officially opened its new potato storage facility, which will mean the company can supply potatoes year round.

The new facility, says a statement, is 88,000 sq. ft. and has a refrigerated potato storage capacity of 48 million pounds. The facility is split into two separate buildings with each building being 44,000 sq. ft.

Cavendish Farms is using the Tolsma System, which will allow the company to maintain consistent quality potatoes all year for use at its two processing plants on the island.

Robert Irving, president of Cavendish Farms, says in the statement that the state-of-the-art storage “will allow us to continue providing the best quality frozen potato products to our customers.”

A story on CBC.ca (“Cavendish Farms getting major storage upgrades,” by Noah Richardson on July 24, 2017) reports that the new facility will “replace six outdated ones, which are 50 to 60 years old and poorly insulated. They also don’t have refrigeration and lack airflow.” The new facility “will use 35 per cent less fossil fuel than the ones they’re replacing.”

The statement says about 60 people have been working on the site every day since construction began this past May. The majority of the workers are from PEI. The company estimates that just the construction “took 120,000 person hours of work.”

“Our government has set an ambitious target to export $75 billion of agri-food products by 2025,” says Lawrence MacAulay, Canada’s minister of Agriculture and Agri-Food.

“Here on the Island, our potato farmers will play a key role in achieving this target. With this innovative potato storage facility, our farmers will have more opportunities to sell their products year round, while helping to grow our middle class through good jobs and long-term employment. The impact of this new facility I’m sure will be felt across the Island.”

Ontario Greenhouse Cucumbers Making a Splash in Asia

From: Food in Canada 

Guelph, Ont. – The market in Asia is welcoming produce from Ontario greenhouses – specifically cucumbers.

In a statement (“Ontario greenhouse cucumbers find fresh new markets in Asia,” on Oct. 10, 2017), the Agricultural Adaptation Council (AAC) explains that “recent economic expansion combined with limited domestic production of cucumbers in Asia sparked the idea for a series of trade missions by Ontario greenhouse growers to explore market opportunities.”

The Ontario Greenhouse Vegetable Growers (OGVG) worked on developing market initiatives throughout 2014 and 2015. They’re now seeing the fruits, or veg, of their labour.

Jacquie Trombley, OGVG’s Marketer Liaison Officer, says in the statement that the organization has started pilot shipments “to select Asian markets right now. The success of these pilot shipments will lead to weekly shipments.” The statement says the growers in Ontario can have their cucumbers in Asia in just two or three days after picking. There were challenges in making it all work. Trombley says in the statement that regulations and logistics was one. And “getting Asian customers to believe Canadian farmers could grow cucumbers all year round.”

In 2015, the statement says the OGVG hosted an Ontario greenhouse vegetable trade show in Hong Kong so that potential buyers could see what vegetables were on offer. The group also provided educational information and technical support.

This came in handy, since as Trombley explains, “Ontario cucumbers look different from what Asian consumers are used to because we grow different varieties. We considered that challenge and hosted our own trade show to demonstrate our products.”

Growing Forward 2 funded in part the market development project from 2014 and 2015, which was “the first significant step toward expanding Ontario greenhouse vegetable exports overseas. OGVG is building on that success to expand marketing and sales in other Asian markets,” says the statement.

 

Milk protein used to make biodegradable food wrap

From the CBC

A new biodegradable film made of milk protein has the potential to keep food fresher and replace plastic wraps, according to researchers from the U.S. Department of Agriculture. Lead researchers Peggy Tomasula and Laetitia Bonnaillie plan to present their work before a conference of the American Chemical Society on Sunday in Philadelphia.

Bonnaillie says the substance they created is made of casein, a milk protein, with the addition of citrus pectin and some salts to make it stronger and more resistant to moisture. It behaves much like a plastic cling wrap, but it’s biodegradable, even edible, and there is no danger of harmful compounds leaching into food. The film can be folded and sealed around food products. It is as strong as plastic wrap but not as sticky.

For products such as cheese slices, packaged meat or individually wrapped snacks, it would take packaging that now goes into landfill and replace it with a material that breaks down in the environment.

Tomasula and Bonnaillie work in the dairy research unit of the USDA and hit on the idea of creating a packaging material when they were looking for a use for some of the dry milk that is produced in excess in the U.S. As milk consumption falls, dairy farms have continued to produce too much milk, which is being stored as milk powder.

The casein film could also help keep food fresher longer, as protein-based films are powerful oxygen blockers that help prevent food from spoiling. As an oxygen barrier, the casein film is 250 times better than plastic wrap, Bonnaillie said. It also has the potential to block light more effectively than plastic.

Read the full article here.

Toothpaste in a waste-free pod

From Canadian Packaging

The toothpaste container has seem a few innovations over the past few years, including a tube that squeezes out every last bit of toothpaste. But once the toothpaste is out, what do you do with the empty tube? Landfill?

One U.S. company has created a waste-free toothpaste with a water-soluable softgel pod that is filled with enough toothpaste for a proper brush — as the pod dissolves in the mouth, releasing the toothpaste.

The Dental Development Systems, LLC has developed Poppits toothpaste made from plant cellulose.

With the pod completely dissolving in one’s mouth, the paperboard packaging holding the Poppits pods will biodegrade—much faster, points out the Poppits developer, than the 500-year decomposition time for standard toothpaste tunes and pumps.

Poppits is still a Kickstarter proposition, with the hope of shipping product to its ‘investors’ as early as October.

Learn more about turn-key pharmaceutical & personal health care solutions from Tri-Mach Group here.
Read the full article here.

RPC launches Modul milk bottle made from sugar cane

From Beverage Daily

Swedish dairy company Skånemejerier has partnered with RPC on its Modul bottle for non-homogenized milk, made from a non oil-based bio polymer produced from sugar cane. The company is also developing a feature, believed to be ‘a European first,’ to mix the polymer with a mineral filler, to reduce the amount of polymer needed for each bottle, enhancing its environmental profile.

Armina Nilsson, sustainability manager, Skånemejerier, said the one liter milk bottle is in response to a growing interest in the environment and sustainability, claiming consumers take a greater interest in the type of food they are buying, as well as the packaging.

‘Greenwashing’

Consumption in 2016 is an interesting blend of established and new trends with countertrends, which are challenging ways of living and buying. Global instability, “greenwashing” – insincere brand displays of concern for the environment – and financial hardship have more people becoming “changemakers” to create a better world.

Learn more about bottling & liquid processing solutions from Tri-Mach Group here.
Read the full article here.

Tetra Pak: No packaging should end up in landfill

From EurActiv.com

An EU-wide ban on landfill for recyclable waste would provide a much-needed push for the circular economy by increasing the amount of secondary raw materials available on the market, says Erika Mink, Vice President for Public Affairs at Tetra Pak International, a multinational food packaging and processing company of Swedish origin. She spoke to EurActiv’s Publisher and Editor, Frédéric Simon.

On 4 March, the Environment Council had its first discussion on the new circular economy package that was re-tabled by the European Commission in December. Why is Tetra Pak interested in that policy debate?

“As a manufacturer of packaging, we want to use raw materials in a sustainable way, in the minimum quantity possible and get it back into the recycling loop. On the recycling side, we have been involved in setting up waste collection systems ―the Extended Producer Responsibility Schemes — which collect materials separately from household waste, sort them and send them to the recyclers, like Fost Plus does here in Belgium. Then on the materials side, we have been working to ensure that what we use to produce our packages come from acceptable sources. We started with paper, which is the main part, to make sure that we can trace it back with our global suppliers.

So all of the wood used in the paper can be traced back?

Yes, 100%.

The circular economy package was withdrawn in December 2014 and re-tabled in December last year. Are you happy with the new proposal and do you think it can now be adopted quickly?

From our perspective, the package is a very good starting point. But we believe it can still be strengthened in three areas: 1) Making sure what can be recycled is recycled — and for packaging, no more landfill by 2030; 2) Recognise renewable materials as equal to recycled materials; and 3) A wider scope that looks not just at recycling but at the whole economy and material flows ―including imported raw materials― to make sure they come from acceptable sources. And 2030 is a decent time frame to drive change. I don’t think a longer time frame would help.

Read the full interview here.

Coffee roaster pioneers green technology using coffee waste

From FoodBev.com

A British coffee roasting business has devised a “pioneering technology” that reduces greenhouse gas emissions and creates a zero waste, carbon neutral roasting process with a much reduced carbon footprint.

The process starts with “eco-roasting” the fresh coffee, packing into eco-friendly, biodegradable and compostable packaging and labelling, and delivering to the customer. Once the customer has consumed the coffee they use the environmentally friendly bags and collection bins provided to store the coffee waste ready for collection. Once collected, the coffee waste is processed using secondary heat from the eco-roast process and the coffee fuel is then used to roast new batches of coffee in the new eco-roaster. The Coffe-Eco System also uses 100% compostable cups and lids for its coffee.

918 Coffee co-founder Justin Cornelius said: “Our eco-roast technology will make substantial reductions in the roasting, packaging and disposal parts of the process and is predicted to reduce overall CO2 emissions by around 10%. Whether you are an individual who enjoys delicious coffee, a coffee shop or a blue chip corporation, both you and the planet will benefit from using our trademarked Coffe-Eco system.”

Read the full article here.