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Synthetic Lubricating Grease for Food Plant Bearings

From: Food in Canada

Klϋber Lubrication, a worldwide manufacturer of specialty lubricants, has released a synthetic lubricating grease for the food and pharmaceutical processing industry.

Klübersynth UH1 14-151is  available from the company’s U.S. facility in Londonderry, New Hampshire.

Klübersynth UH1 14-151 is designed with anti-wear properties, water resistance and corrosion protection, which reduce the risk of premature bearing failure, as well as a high ageing and oxidation stability.

The lubricant was developed for incidental contact with products and packaging materials in the food-processing, cosmetics, pharmaceutical and animal feed industries. Klübersynth UH1 14-151 is NSF H1 registered and, therefore, complies with FDA regulations.

The Klübersynth UH1 14-151 lubricates rolling and sliding bearings, lifting cylinders, joints, guide bars and cams.

Maple Leaf Foods Buys Organic Poultry Plants

From: Food in Canada

Maple Leaf Foods is purchasing a pair of poultry plants and associated supply from privately-owned Cericola Farms.

The Cericola plants, at Bradford, Ont. and Drummondville, Que., together process about 32 million kg of chicken per year.

Maple Leaf has also entered into an agreement to secure 100 per cent of the processed chicken volume from Cericola’s primary processing plant located in Schomberg, Ont., and holds an option to acquire this asset and associated plant supply in three years.

“Cericola is a leader in raised without antibiotics and organic chicken. This acquisition will build Maple Leaf’s market leadership in these value-added categories and enable us to meet growing consumer demand,” Maple Leaf CEO Michael McCain said in a release.

Cericola Farms’ founder Mary Cericola said the company’s vision over the past 60 years “has been to provide wholesome and natural poultry products to our customers. It is this tradition of excellence that aligns Maple Leaf and Cericola.”

Maple Leaf said the acquisition provides the company with additional supply and value-added processing capability to advance its leadership in higher value categories.

Maple Leaf Foods has transitioned most of its flagship Maple Leaf Prime chicken brand to Prime RWA, where the Canadian market is growing at about 25 per cent annually.

Chicken is the most consumed and fastest growing meat protein segment in North America. Cericola specializes in air-chilled processing of antibiotic-free and animal byproduct-free (“AABF”) and organic poultry products.

The deal is to be financed through a combination of cash-on-hand and drawings under the existing credit facility. The deal is expected to close in August, subject to normal closing requirements including Competition Bureau review.

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

Saputo Acquires Company for $100 M

From: Food in Canada

Montreal – One of Canada’s largest dairy processors has acquired Shepherd Gourmet Dairy (Ontario) Inc. of St. Mary’s, Ont.

Saputo Inc. announced in a statement that it acquired the cheese and yogurt producer for $100 million. The transaction is expected to close in June 2018.

Shepherd Gourmet Dairy says it uses traditional methods to craft sheep-, goat- and cow’s-milk feta cheeses and sheep-milk ricotta and yogurt.

The company’s newest line is SKYR Icelandic style yogurt, a rich, no-fat yogurt that is high in protein and low in sugar.

The company also says it sources milk from dairy farmers that are within an hour of its plant. And the company looks to partner with those who take the best care of their animals.

The statement says Shepherd Gourmet generated revenues of approximately $57 million for the 12-month period ended on April 30, 2018.

Saputo says the acquisition increases the company’s presence in specialty cheese and expand its yogurt offering in Canada.

Olds College Launches Cannabis Program

From: Food in Canada

Olds, Alta. – A new cannabis program is launching at Olds College, a community college specializing in agriculture, horticulture, land and environmental stewardship.

In a statement on its website (“New Cannabis Production Program Launched” on May 1, 2018), the college says the new program is called Cannabis Production Program – Level 1.

The program includes four online courses, which are followed by a two-week field study where students will obtain hands-on experience at Sundial Growers Inc., an approved licensed producer of medical cannabis, and Terra Life Sciences, a company that produces pharmaceuticals, over-the-counter medications and premium grade wellness products.

The four online courses are called:

  • Introduction to Horticulture Production
  • Introduction to Crop Production and Facilities
  • Cannabis Legislation and Documentation
  • Horticulture for Cannabis Production

Olds College says registration opened on May 1, 2018 for the program with delivery starting July 3, 2018.

The program prepares students for employment in cannabis production. Students can expect to gain entry-level, job-based training with hands-on experience.

The college says it’s also developing a second Continuing Education course called Cannabis Retail Advisor, which will be available this fall.

For more on the Cannabis Production Program – Level 1, click here

Conestoga College Job Fair 2018

March 22, 2018

On March 21st, Conestoga College held their annual Job Fair in the Cambridge Campus Atrium. This event gives students the opportunity to network with a variety of different employers who are actively recruiting for full-time, co-op and summer positions for trades and apprenticeships. As one of the employers invited, Tri-Mach Group of Companies met with many enthusiastic students who brought forward insightful questions about our group of companies and millwrighting as a career.

On behalf of the Tri-Mach Group of Companies, we would like to take this opportunity to thank @ConestogaCollege for inviting us to attend as well as all of the students that participated in this highly successful event. Thank you to those who stopped by our booth – Tri-Mach Group of Companies would like to wish the best of luck to all of the future millwrights, welders and fabricators who apply for positions.

Visit www.conestogac.on.ca for more information about their programs and courses. 

We’re hiring!

Tri-Mach Group and Advance Millwrights are currently seeking passionate individuals for full-time licensed millwright positions. Individuals that are interested are invited to apply to resumes@tri-mach.com

OIKOS partners with NHL Canada

From: Food in Canada

Boucherville, Que. – A well-known yogurt brand is now the official yogurt of the National Hockey League in Canada.

DanoneWave Canada announced in a statement that its OIKOS brand yogurt has sealed a three-year sponsorship of the NHL in Canada starting with the current 2017-2018 season.

Mélanie Robitaille, DanoneWave Canada’s Marketing director, says in the statement that the sponsorship deal matches a “dream snack” with a “dream sport.”

“This sponsorship takes OIKOS into a bold new territory, allowing us to leverage the NHL’s brand equity to introduce healthy snacking to new consumers, including men – a growing target for us,” says Robitaille.

The company says it will highlight the NHL sponsorship through a marketing and retail strategy.

OIKOS kicked off its sponsorship run on Dec. 16 with the 2017 Scotiabank NHL100 Classic. The event featured the Ottawa Senators versus the Montreal Canadiens in an outdoor game in Ottawa.

In 2018, the brand’s Snack to Win promotion will feature a grand prize trip to a 2018 Stanley Cup Final game. Consumers will see official Stanley Cup branding on OIKOS products and point of sales material during the Snack to Win promotional period.

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

Saputo Acquires U.S.-Based Specialty Cheesemaker

From: Food in Canada 

Montreal – Saputo Inc. has acquired a U.S.-based specialty cheese company.

Betin Inc., which does business as Montchevre, is based in Belmont, Wis. In a statement, Saputo says the company has 320 employees and had revenues of CDN$150 million for the 12-month period ended June 30, 2017.

Montchevre, which was established in 1988, is the largest goat cheese manufacturer in the U.S. The company supports a network of independent family farms and using French cheese-making techniques makes more than 75 varieties of goat cheese.

The company also produces a full line of organic goat cheese and is the only U.S. manufacturer to produce non-GMO certified goat cheese.

On its website the company says the decision to sell was “difficult and emotional” but adds that “this alliance [with Saputo] will provide a stronger, more secure market for our 500+ milk producers and will help propel Montchevre to new heights.”

In the statement, Saputo says the acquisition “will enable the Cheese Division (USA) of Saputo to broaden its presence in specialty cheese in the U.S.”

U.S. Scientists Develop a Test that could Improve Food Safety

From: Food in Canada

College Station, Texas – Scientists with the Agricultural Research Service (ARS) may have found a way to breed chickens that are resistant to pathogens.

The ARS, which is the U.S. Department of Agriculture’s chief scientific in-house research agency, says the scientists developed a new test that can identify “roosters whose blood contain naturally high levels of two key chemicals, cytokines and chemokines.”

These are the chemicals that get the birds’ innate immune response working. (See the ARS’ report on the new findings in “Breeding Resistant Chickens for Improved Food Safety,” from Oct. 30, 2017.)

By using the new test, says the ARS in the report, “commercial poultry breeders can single out roosters that have a strong immune response and use them to selectively breed a more robust flock.”

Having this kind of resistance, especially during the birds’ first week of life, “may lower costs related to animal well-being and food safety.”

Right now the industry uses sanitation, vaccines, biosecurity and antibiotics or other medications to keep chickens safe from pathogens.

But, says Christi Swaggerty, a microbiologist in the ARS’ Food and Feed Safety Research Unit, some chickens have such robust immune systems that they can resist pathogens on their own.

It’s the new test that can help “select roosters for breeding a line of resistant broilers. They then exposed the resistant broilers to several pathogens. They compared the resistant group to a group of susceptible broilers bred from roosters with low cytokine and chemokine levels.”

What the scientists found was that the “susceptible broilers had more pathogens and signs of infection than the resistant group. Ultimately, such resistance could mean fewer pathogens remaining on birds at the processing plant and improved consumer safety, Swaggerty notes.”