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Mars Canada Celebrates Official Opening of Bolton Food Plant Expansion

From: Canadian Packaging 

Mars Food has invested CDN$77 million in the 50,000-square-foot expansion of its Bolton, Ont. food plant to increase production of its ready-to-heat rice and grain products. Mars Food celebrated its official opening on October 11, 2017.

This expansion represents the single-largest capital expenditure in the history of Mars Food, and will the much-needed capacity having been designed for future growth. Most importantly, the state-of-the-art, LEED Gold-certified facility will add 37 new highly-skilled jobs.

The Bolton food plant expansion comes on the heels of a similar expansion of its chocolate facility located in Newmarket, Ont. Together, the two expansion represents a total investment of $147 million in 2017, greatly increasing the company’s presence in Ontario.

About Mars Food
Mars Food is a fast-growing food business, making tastier, healthier, easier meals for all consumers to enjoy. Headquartered in Brussels, Belgium, Mars Food is a leader in producing great tasting products such as: Uncle Ben’sDolmioSeeds of ChangeMasterFoodsSuzi WanEblyRoycoKan Tong, and Raris. Mars Food is a division of Mars, Incorporated.

About Mars Canada
Mars Canada is a subsidiary of Mars, Incorporated, a private family-owned business with more than 1,300 associates across the country. In Canada, Mars was established in the late 1940s and is known for some of the Canada’s best-loved brands, including Uncle Ben’sSeeds of ChangeMaltesersM&M’sPedigreeSnickersRoyal CaninWhiskas, and Excel. Mars in Canada comprises four business segments: food, chocolate, Wrigley and petcare. Mars Canada is one of Canada’s top 100 employers. For more information, visit www.mars.com/canada/en.

The Digitalization of Food Palletizing

From: Food Manufacturing

The technological and social revolutions of the past few decades have completely reshaped industry. The food packaging and palletizing industry is no exception. In fact, the last ten years alone has seen the adoption of advanced technologies at an unprecedented rate. Alan Spreckley, robotics food and beverage segment manager, and palletizing robotics expert at ABB, explains how digitalization is repackaging the future of food palletizing.

Spreckly explains that this growing trend places a higher demand for single-portion servings of pre-prepared and pre-packaged food on the food industry, which makes the packaging and palletizing processes less linear than they have previously been. Similarly, the unstable economy of recent years has nurtured a generation of savvy customers, eager for the special offers and deals that retailers regularly provide, further complicating the palletizing process. This leads to scenarios where manufacturers will be required to change palletizing patterns quickly and cost-efficiently.

Robotics is taking over the palletizing industry. In the past decade, robot pricing has come down making this a cost-effective choice for palletizing applications. Robots are more flexible and require less maintenance and floor space. Our sister company (Advance Millwrights Inc.), provides equipment for bag filling/handling, bag sealing and robotic palletizing.

Go to www.advancemillwrights.com for more information on robotic palletizing.

Are you a budding cheese-maker? Ontario needs you!

From: Food in Canada

Guelph, Ont. – Ontario needs more cheese-makers to help serve the sector in the coming decade, says a survey of Ontario cheese manufacturers. In a statement, the Agricultural Adaptation Council says it funded the survey, which found that “based on growth, turnover and retirement, Ontario dairy processors estimate that more than 200 new cheese-makers will be needed.”

Local cheese is a segment of the market that is growing, says the statement, and a new wave of Ontario cheese-makers will help to “feed consumers’ endless appetite for local.” According to the Ontario Dairy Council (ODC), its members process 97 per cent of the milk produced in Ontario to manufacture a wide range of dairy products, including cheese. The sector generates more than $6 billion in annual sales, says the statement.

Stacee Sokoloff, manager of Member Services and Communications with ODC, says in the statement that “identifying the needs for Ontario cheese-makers has attracted interest across Canada, and drawn attention to the greater need for skills development and training.” Sokoloff also adds that with CETA, more than 17,000 tonnes of additional imported European cheeses will be coming into the Canadian market. That makes it “increasingly urgent for cheese manufacturers to stay innovative and competitive to maintain and grow their markets,” she says.



Produced by FPSA, PROCESS EXPO is the nation’s largest trade show dedicated to bringing the latest technology and integrated solutions to all segments of the food and beverage industry. Processors gain a competitive advantage with the innovative technology on the show floor, where food processing and packaging experts demonstrate their machines and products. Both veterans and those new to food and beverage processing get training on food safety, trends, leadership, and more.

Food and beverage processors from small to large companies across the globe attend PROCESS EXPO in Chicago, USA. Attendees cover a range of food production and manufacturing responsibilities including CEO, owner, corporate management, sales and marketing, production, operations, sanitation, maintenance, research and development, quality assurance, engineering, chefs, contract manufacturers, and more. 

Tri-Mach Group Inc. is attending this year’s PROCESS EXPO. The expo runs from  September 19–22, 2017  at McCormick Place in Chicago, IL USA  

Check out what the attendees are saying about the PROCESS EXPO: 


Canada’s Outdoor Farm Show 2017

From: Canada’s Outdoor Farm Show 

Now in its 24th year, Canada’s Outdoor Farm Show features 750 exhibitors showcasing the latest in agricultural science, technology and innovation through interactive displays, demonstrations and exhibits.  As a business-to-business show dedicated solely to agricultural products, Canada’s Outdoor Farm Show delivers agricultural advancements that will help Canadian farmers continue to produce high-quality and safe food competitively. 

The Outdoor Farm Show is running from September 12-14 from 8:30 am to 5:00 pm at Canada’s Outdoor Park in Woodstock, Ontario. 

Make sure you come visit Tri-Mach Group of Companies at the Outdoor Farm Show this year. We are located at the ACMPR Exhibit in booth C4. Found out what’s new in custom machining, robotic automation and sanitary equipment design from Tri-Mach Group Inc. and Advance Millwrights Inc. 

For more information on the Farm Show or to view the exhibitor map, go to: www.outdoorfarmshow.com

Ice Cream Trends 

From: Food Processing

Craving some new frozen treats this summer? Innovation in frozen desserts is making frozen treats more popular. According to research director David Sprinkle, there is a lot happening in terms of new product innovation in the ice cream market: “It’s combining old-fashioned themes with on-trend ingredients, blending sweet flavors with savory, shifting from diet products to those with nutritional and functional benefits.

Click here to learn more about new and trending ice cream ingredients, flavors and packaging systems. 

IFPT/Conestoga Offers a New Program Targeted to Food Manufacturing Leaders

From: BLOCKtalk Magazine 

In the fall of 2016, Conestoga College, through the Craig Richardson Institute of Food Processing Technology (IFPT), launched a new graduate certificate program called, “Operations Leadership in Food Manufacturing”. This one-year, full-time program at Conestoga College is designed for students who want to be prepared for an advanced supervisory career in the food manufacturing industry.

Tri-Mach Group, in partnership with Conestoga, built and installed three full processing lines for the IFPT facility in 2012. These processing lines included: a Vegetable line, a Baking line, and a Liquid Processing line. Tri-Mach Group is happy to hear that the IFPT facility is becoming a success in training graduate students in: quality, food safety, maintenance, operations, procurement, and planning.

Click here to find out the best practices and tools that students are learning from this new and innovative program at Conestoga College.

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.

Wood-derived ingredients could be future of food, researchers say

From FoodBev.com

Manufacturers could soon be using wood-derived polymers such as xylan, fibrillated cellulose and lignin to improve the texture and reduce the energy content of food products, according to Finland’s VTT Technical Research Centre. The Espoo-based organisation said that the wood-derived ingredients could be used in yogurts, baked goods such as cakes and muffins, and meat products.

As the food industry searches for new natural ingredients that improve the quality of products and promote consumer health, its research has shown that the polymers have properties that make them stand out from their traditional counterparts.

Xylan, a hemicellulose extracted from birch pulp, could be used as texture enhancer in yogurt: VTT’s studies shown that xylan can improve the smoothness of yogurt and enhance its stability when compared to conventional manufacturing techniques.

Fibrillated cellulose, which is produced by wet-grinding cellulose fibres, forms a web-like gel that could be utilised as a thickening and stabilising agent for fermented dairy products – yogurt included. It may also reduce cholesterol in the human body.

VTT tested lignin in the manufacture of muffins and found that, in addition to giving muffins a fluffier texture, lignin proved to be a surprisingly efficient substitute for whole eggs and egg yolks. Lignin also functioned as an emulsifier in mayonnaise and contributed to juiciness in a meat product, VTT said.

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.


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.