CMN

New Products for Cheesemakers

Updated June 2018

Cheese Market News’ new products directory provides you with a listing of new products and services introduced in the past year for dairy manufacturers. If you have a new product or service that dairy manufacturers should know about, please contact Kate Sander, editorial director, at ksander@cheesemarketnews.com.


Bemis Co. Inc.
Neenah, Wisconsin

Contact: 800-544-4672; email: contactbna@bemis.com, website: www.bemis.com.

New product: Bemis Co. Inc. recently has launched its latest innovation, Encore ultra-clear recyclable film. The technology combines readily recyclable material with shelf-appealing transparency, helping consumer packaged goods (CPGs) attract today’s consumers while achieving the sustainability goals of their businesses, the company says.

“CPGs can feel confident with Encore ultra-clear recyclable film. It can provide the clarity and transparency shoppers demand and still run on most standard existing manufacturing equipment,” says John Wilson, market manager, Bemis.

In comparison with the company’s prior offerings, Bemis’s new technology provides the advantages of a standard standup pouch with the added benefit of improved recyclability. It also can incorporate convenience features, such as press-to-close zippers.

Encore ultra-clear recyclable film is made of polyethylene, which was designed to be recycled through existing How2Recycle store drop-offs.

This technology offers benefits of low haze, stiffness, and high gloss.

Bemis says Encore can be used for cheese packaging and that the company will work with customers to prepare a specialized version of Encore to fit their specific needs.


BW Flexible Systems
Duncan, South Carolina

Contact: Margaret Valinski, 864-486-4260; email: margaret.valinski@bwpackagingsystems.com, website: www.bwflexiblesystems.com.

New product: BW Flexible Systems released the Sanitary Frame Ultima, a USDA-certified vertical form-fill-seal (VFFS) bagger, earlier this year. With its open channel frame and sloped surfaces, BW says this bagger is a great option for cheese packaging applications where sanitation is a must.

This hygienic model also features high-speed servo-driven jaws and user-friendly controls with color touchscreen, the company says. Additional features include a new sloped machine drip pan to shed water and product; servo-driven self-centering pull belts; a patented measure, form, pull film advance concept; open frame for easy access; independent stager/cooler; and optional top-mounted control cabinet. BW says the Ultima offers more dwell time for better seals and increased packaging speeds.

The Ultima’s system includes off-the-shelf Allen-Bradley controls. Sealing systems for laminate and polyethylene materials can be customized to meet customers’ application requirements. Higher sanitation features are available as well.

The production rate for the Ultima is up to 120 bags per minute. The minimum width and length for packages are 2-1/8 inches by 3 inches. Depending on the frame size, the system can handle packages with widths up to 8-18 inches and lengths up to 8-28 inches.

Some of the available options include stainless steel construction, integrated zipper applicator, various hole punches, tear notches, code daters, gas flushing, static eliminators and tucking devices.

BW says its has extensive experience in integrated systems through a wide variety of feed systems including scales, augers, volumetrics and pumps for a wide variety of applications.


Chr. Hansen
Milwaukee

Contact: Kristen Katzman, marketing manager, food cultures and enzymes, 414-607-5930; email: uskrka@chr-hansen.com, website: www.chr-hansen.com.

New products: Chr. Hansen recently has added two new solutions to its coagulant portfolio: CoaguSens and MICROLANT Supreme.
CoaguSens has been designed in response to the dairy industry’s need for better control over milk coagulation. The new product offers real-time analytics of the milk coagulation process. It measures the flocculation point (where solid particles are separated from the liquid), the milk gel firmness and the speed of coagulation.

The milk gel-cutting step often is the least controlled step in the cheesemaking process, but with the insights this technology provides, cheesemakers will know exactly when to cut the cheese curd at a controlled firmness, Chr. Hansen says.

With CoaguSens, Chr. Hansen says cheesemakers will be in full control of milk coagulation and the critical cutting step, deliver consistent quality products to customers, make production processes more efficient, anticipate and fix coagulation issues and get more cheese out of their milk.

Chr. Hansen partners with Rheolution Inc., a Canadian-based process control and analytics company, to bring CoaguSens to cheesemakers.

MICROLANT Supreme is Chr. Hansen’s second-generation microbial coagulant. It helps organic cheese producers optimize quality and value of cheese and whey, the company says. Additionally, producers using MICROLANT Supreme will have a cleaner whey with less fat and casein-derived fractions and will see higher cheese yield and improved cheese texture and flavor during shelf life, according to Chr. Hansen.

MICROLANT Supreme is suitable for organic, kosher, halal and vegetarian.


Data Specialists Inc.
Elkhorn, Wisconsin

Contact: Thomas Filak, 262-723-5726; email: tfilak@dataspecialists.com, website: www.dataspecialists.com.

New product: Data Specialists Inc. (DSI) is launching DairyPatron, a mobile app designed to collect information on milk at the farm level.

DSI is producing its new app in response to the evolution of data collection in the dairy industry. In recent years, mobile apps, like DSI’s DairyHauler, have been replacing the traditional paper milk manifest, which means milk inventories, rather than being estimated, are known and communicated in real-time, instead of being a day or two behind actual levels. With this evolution, traceability is established and validated during pickup, and the information is visible on dispatchers’ computers.

Now, with focus on food safety throughout the entire dairy supply chain, DSI says the next logical step is to start getting information on the milk at the farm.

DairyPatron is created to be an easy-to-use tablet-based system that allows workers in the milk shed to input basic information, in English or Spanish, on each milk tanker, providing more insight into what is happening at the farm. With this app, information on seals, fill information and farm-level inventory will be available to processors in real-time.

Designed to work with “direct fill” farms, DairyPatron also will act as a tanker management system, showing up-to-date information on individual tanks. This system has the ability to communicate directly with the haulers, letting them know exactly when a milk tanker is ready to be picked up. This will allow for an “auto dispatch” of the hauler with no processor involvement. Tank information will include identifiers for each trailer, as well as the latest wash tag associated and track expiration of the milk.

DairyPatron will create a new capture element to the DSI system, feeding the farm and tanker information directly into the DairyHauler application, and then on to payroll, equity (if applicable), milk billing, liquid procurement and beyond. Customers using DSI’s manufacturing and distribution system will be able to trace milk from an individual fill at the farm, all the way to the end customer.

“By having multiple data points from multiple sources building on one another, the entire supply chain becomes stronger and safer, says Thomas Filak, vice president of business development for DSI.

DSI will be demonstrating a beta version of DairyPatron in a webinar Aug. 22.


DuPont Nutrition & Health
New Century, Kansas

Contact: Jeff Lambeseder, regional product manager/North America –– cultures, 913-738-3630; email: jeff.lambeseder@dupont.com, website: www.danisco.com.

New products: DuPont Nutrition & Health has launched new innovations from the DuPont Danisco range of ingredients: CHOOZIT SWIFT 600 and CHOOZIT AMERI-FLEX. These starter cultures are developed to solve productivity and cheese quality issues for industrial-sized cheesemakers.

CHOOZIT SWIFT 600 is the newest offering in the CHOOZIT product line that has been available for years in the Americas and European markets. This range of starter cultures provides a solution for high-volume industrial pizza cheese and pasta filata makers looking to increase productivity with no compromise on quality. CHOOZIT SWIFT 600 is mostly resistant to bacteriophage and rarely impacted by changes in milk or the plant environment, the company says. In comparison with other cheese cultures on the market, CHOOZIT SWIFT 600 cultures are formulated for fast and consistent acidification time and produce more consistent texture, according to DuPont.
“While our competitors may offer one or two consistently high-performing starter cultures, ours allow customers to utilize six rotations,” says Cheese Senior Application Specialist Brian Bartholomew, DuPont Nutrition & Health. “This brings about such consistency in production that pizza cheese and pasta filata makers can set the cultures and then move on without worry to other steps in the production process. The robust culture rotation eliminates production delays we often see in daily cheesemaking, allowing plants to work at greater speeds without jeopardizing texture or overall quality.”

DuPont says that many cheese manufacturers are frequently adjusting processing times and conditions to obtain the desired performance from culture programs offered by competitors, adjustments which impact the consistency of their cheese yield in terms of attaining moisture and dry solid targets. CHOOZIT SWIFT 600 cultures have been designed to ensure iso-functional performance and consistent and secure acidification. This helps food manufacturers to improve the shelf life and functionality of their products while reducing the potential for downgrades, the company says.

DuPont Nutrition & Health also is introducing CHOOZIT AMERI-FLEX, for American-style cheese, including Cheddar, Colby and Jack. Similar to CHOOZIT SWIFT 600, CHOOZIT AMERI-FLEX are starter cultures that have been proven to improve quality and consistency of cheese production under a variety of different cheese-making parameters, the company says.

CHOOZIT AMERI-FLEX is a one-bag direct-to-vat culture system. The single-pouch blend of fast-acidifying mesophilic and thermophilic strains is formulated for reliability, dependability and phage robustness.

Two robust formulations in this range are designed to provide flexibility for producing American cheese types in multiple processing conditions.


Dynamic Conveyor Corp.
Norton Shores, Michigan

Contact: sales@dynamicconveyor.com, website: www.dynamicconveyor.com.

New product: Dynamic Conveyor Corp. now offers an optional scraper blade on DynaClean sanitary conveyors.

The new scraper is designed to help remove bulk food product carry back and prevent it from falling off at various points on the conveyor, in order to reduce product loss as well as various housekeeping and conveyor maintenance problems.

The scraper blade is made with stainless steel components and food grade materials to limit crevices and opportunities for bacteria growth. All materials are FDA approved and have been certified by USDA for use in food processing environments including meat, poultry and dairy operations.

The scraper blade is compatible with both the solid surface and plastic link style belt offerings on the DynaClean conveyor line. It is designed for easy installation and disassembly for regular cleaning and sanitizing.

The spring tensioning unit is simple to adjust and ensures optimal blade-to-blade contact for maximum cleaning benefits while minimizing blade wear, the company says.


Food Tools Consolidated Inc.
Santa Barbara, California

Contact: Doug Petrovich, vice president of sales, 800-644-2377; email: dougp@foodtools.com, website: www.foodtools.com.

New product: Food Tools has released its BT-1 bench top wire cutter.

This new product is a human-powered slicing machine that can be used for smaller cheese packaging and deli operations. The cutter is intended for cutting soft cheese wheels with no outer coverings.

The machine is designed for a tabletop for versatility and convenience in the production space. A single wire is used to slice the product as it sits on a manually rotating platform. The slicing function is a mechanical lever arm meant to ensure that portions always are straight and accurate. The cutter is made from stainless steel, heavy duty anodized aluminum and ultra-high molecular weight plastic. The equipment is designed for complete wash down requirements in production facilities.

The BT-1 weighs 12 pounds, with dimensions of 22-inches by 12-inches by 10-inches. It can slice products between 7-12 inches (18-30 centimeters) in diameter and up to 4.5 inches (11.5 centimeters) tall. It can cut 2-20 portions per product. This solution is intended for slicing less than 50 products per hour.

Food Tools says the benefits of the BT-1 include achieving a return on investment through labor savings and improved portion quality and consistency.


Fristam Pumps
Middleton, Wisconsin

Contact: Ken Meulemans, customer service, 800-841-5004; email: kmeulemans@fristampumps.com; website: www.fristam.com/fds.

New product: Fristam has expanded its Twin Screw pump lineup with the release of its new FDS 4 pump.

The FDS 4 provides high flow rates and the ability to pump larger particles. The FDS 4 also provides displacements up to 90.682 cubic inches per revolution, more than twice as much as the next largest model. Fristam says it is ideal for the transfer of cheese curds, Mozzarella, cottage cheese and cream cheese, as well as cheese inclusions such as fruit and vegetable chunks or nuts into cream cheese. The FDS 4 is capable of handling entrained air applications, such as whipped cream cheese, without becoming air bound.

As with the entire FDS line, the FDS 4 is designed to be the easiest to operate and maintain, as well as the most robust and long-lasting twin screw pump available. The FDS 4 handles both production and CIP procedures, the company says.


GEA
Düsseldorf, Germany

Contact: Nathan Allen, 715-245-8624; email: nathan.allen@gea.com, website: www.gea.com.

New products: To complement automated food production plants, GEA has developed the magnetic inductive flow meter CMAG. GEA also has received approval for its Low Emission Flip Flop (LEFF) control function for double-seat valves.

GEA says the CMAG is an easy-to-install version of the IZMAG flow meter and delivers highly accurate and reliable measurement data to help customers improve dosing and recipe control while minimizing risks and optimizing resource utilization.

Its hygienic stainless steel design and the aseptic flange make it suitable for sensitive processes in the production and processing of beverages, liquid foods and milk, the company says.

Installation and commissioning are designed to be quick and cost effective. In addition, the product is designed to be energy-efficient with low power consumption. High measuring dynamics, vacuum resistance even at very high temperatures and an excellent price-performance ratio are further advantages, the company says. As an option, the CMAG also is available with illuminated display.

Additionally, GEA has been granted approval under the U.S. Pasteurized Milk Ordinance (PMO) for its LEFF water-economizing control function for double-seat valves. GEA is the first manufacturer of double-seat valves able to meet the requirements of the PMO.

Double-seat valves from GEA’s 24/7 PMO 2.0 Valve range are deployed in non-aseptic dairy processes where milk is drawn off, stored, distributed and filled. The LEFF function allows dairies in the United States to save up to 90 percent on CIP media, GEA says.

Sealing zones on the valves can be cleaned separately by LEFF with their sealing function entirely retained, meaning they can work without interrupting production for CIP, the company says.

“The principle is based on a flip-flop movement of the valve disks,” says Bernd Porath, product manager for hygienic valve technology at GEA. “At the moment when the disk lifts from the seat and opens up a cleaning gap, the cleaning medium flows in. That’s when shear forces are at their greatest, and they clean most effectively. We leverage this principle, and the closing and opening of the valve disks, in a very specific manner.”

LEFF is integrated as standard in the T.VIS A-15 control head of the 24/7 PMO 2.0 Valve. Path-controlled electronics for which GEA holds a patent pulse-control the timing and degree of opening of the valve disk.

“The microprocessor responsible for the control function is located directly in the valve head, and not in the PLC (programmable logic controller) as is customary. This means we can shorten the data paths and speed up the flip-flop movement by valuable milliseconds,” Porath says.

The path measuring system results in an improvement to the economizing effect, the company says. The faster a valve disk opens and closes, the less cleaning medium runs through.

“Our customers want their production to be optimized when it comes to operating costs, while remaining constant and consistent. They are saving up to 90 percent on CIP media, including expensive cleaning agents as well as water and wastewater,” Porath says.

While low emission flip-flop has already become standard in Europe for a number of major milk-processing operations, to date, the function had not been approved in the control head of the double-seat valve in the United States. In order to exclude the risk of contamination, the U.S. PMO regulation had not permitted the product and the cleaning fluids to run through a valve at the same time. As a result, cleaning cycles have incurred cost-intensive downtimes for producers, GEA says.

GEA engineers now have rearranged double-seat valves for milk processing in line with the PMO specifications and eliminated the risk of contamination by ensuring that any cleaning medium that may have overflowed gets suctioned away. This means pressure cannot build up on the valve disk, the company says, noting that if a line and its sealing points are being cleaned, the other line can continue to conduct product.

“This is a breakthrough in the U.S., where water shortage is a critical issue, especially in California. We are particularly pleased that we are now able to help our customers in the USA with LEFF by lowering water consumption and alleviating other cost pressures in their operations,” says Bastian Tolle, head of product group management, flow components at GEA.

LEFF is integrated in the T.VIS A-15 control head of the GEA 24/7 PMO 2.0 Valve and needs only to be switched on to be used in existing applications. There is no need for any additional system technology or programming, GEA adds.


Ingredion Inc.
Westchester, Illinois

Contact: Ivan Gonzales, marketing director, dairy, 708-551-2520; email: ivan.gonzales@ingredion.com, website: www.ingredion.us/cheese.

New products: Ingredion has launched two new ingredient solutions: PRECISA 604 and PRECISA 680.

PRECISA 604 is a modified potato starch intended to help manufacturers create affordable processed and imitation cheeses with improved shred, melt and stretch in dairy and nondairy applications.

Ingredion says that PRECISA 604 is a texturizer that provides manufacturers with both performance and margin improvements in formulations of block, sliced and pizza cheeses, as well as vegan alternatives. The ingredient allows manufacturers to infuse dairy products with rich functional attributes while also reducing and controlling fluctuating ingredient costs, the company says.

In proprietary testing, formulations with PRECISA 604 outperformed other commercial starches in both high- and low-protein cheese products, according to Ingredion.

“The challenge for food manufacturers is to maintain or improve gelling, melting and stretching properties in their cheese products without compromising on affordability,” says Mike DiMarcello, director of the global texture springboard at Ingredion. “PRECISA 604 modified potato starch overcomes this challenge and, at the same time, delivers a desirable eating experience across a wide range of processed and imitation cheese products.”

For cheese manufacturers who follow a traditional manufacturing process, PRECISA 680 is a modified corn starch designed to enable cost savings, maintain texture and improve performance without compromising whey streams, according to Ingredion. PRECISA 680 starch is retained in the product, providing increased yield in cheese products, Greek yogurt, quark and cream cheese-type products, the company says.

Adding PRECISA 680 starch to milk at the onset of the manufacturing process, cheese manufacturers can increase yield by 8 to 10 percent, the company says. The ingredient can be used in cheese products, cream cheese-style products, flavored fresh cheeses and lowfat cheeses. The modified food starch is based on waxy maize and is non-GMO.

“Manufacturers using the traditional cheesemaking process (whey separation) continue to look for ways to make high quality products for less, without compromising the valuable whey stream or textures familiar to consumers,” says Luc Bertram, Ingredion’s vice president of global wholesome and texture springboards. “This innovative solution is easy to incorporate into the traditional cheese manufacturing process and does not require any capital investment, creating opportunities for sales volume increases and access to new markets.”

Looking ahead, with the growing interest in vegan cheeses, Ingredion says it is paying special attention to delivering some of the key functional attributes such as slicing, flexibility, shredding, melting and stretching.


Membrane Process and Controls Inc.
Edgar, Wisconsin

Contact: Jay Possavino, sales, 715-352-3206; email: jpossavino@membranepc.com, website: www.membranepc.com.

New products: Membrane Process and Controls recently constructed a new facility in which the company now can manufacture larger stainless steel tanks for cheesemakers.

With its new facility and equipment, Membrane Process and Controls is able to customize stainless steel tanks for its customers.

“We now have the headroom and cranes in our building to construct bigger tanks and improve efficiencies,” says Jay Possavino, sales.

“This new service we are providing gives cheesemakers another source of supply and reasonable deliveries.”

Membrane Process and Controls also is manufacturing new cooling heat exchangers to improve plant efficiencies. The unique design of Membrane Process and Controls’ cooling heat exchangers recapture British thermal units, rather than letting hot and cold air in the plant dissipate, and thus decreases the cost of fueling the production facility.


Multi-Conveyor
Winneconne, Wisconsin

Contact: Carl Plaman, sales account manager, 920-582-7960; email: cplaman@multi-conv.com, website: www.multi-conveyor.com.

New product: Multi-Conveyor has released its Slim-Fit line of low-profile sanitary conveyors. Multi-Conveyor says this line is the answer for many raw and packaged cheese manufacturers who need to move product in a small footprint area using sanitary conveyor systems at an affordable price. The need for a quality, affordable, pre-engineered, hygienic washdown system was the driving force in the design of the Slim-Fit series, Multi-Conveyor says. The tool-less pin-pull approach allows the operator to remove the belt quickly for routine maintenance.

Slim-Fit stands out from similar products on the market, Multi-Conveyor says, because the strategically placed center drive design keeps balance in the system and uniform depth or width on each conveyor end to fit in tight or smaller spaces. The new system also features simplified motor options, V-guided end pulley, adjustable height between 30-48 inches and quick delivery. The company says it has streamlined production of Slim-Fit systems to take less than 10 days.


Parker Hannifin Corp.
Oxnard, California

Contact: Ron Tuckner, market sales manager, 651-202-7533; email: ron.tuckner@parker.com, website: www.parker.com/sanitarymembranes.

New product: Parker Hannifin Corp. has released its FH2-0.5 micron Microfiltration Sanitary Spiral Element.

Parker’s F-Series microfiltration sanitary spiral elements are designed for fat removal and fractionalization of casein from whey proteins.

Parker says the new design of this Polyvinylidene fluoride (PVDF) membrane reinforces resistance to fouling and offers increased chemical and temperature control under demanding process conditions.

Applications for this product include fat reduction in whey, casein separation from whey proteins in skim milk, concentration of cheese milk, clarification and bacteria removal.

Parker’s FH2 offers increased resistance to oxidizing agents, the company says. The element construction is designed for enhanced durability and extended life, and it is designed to conform to 3-A, FDA/CFR Title 21 and USDA standards. It is EU1935/2004EC and Plastics Regulation 10/2011 certified, as well as halal and kosher certified.

This new product is available in standard and custom diameter configurations, for maximum performance and optimal cleaning, Parker says.

A Power Saver Spiral option is available and intended for increased cross-flow and reduced energy costs. Special element construction for high temperature/high pressure conditions/non-standard pH ranges and validation requirements is available, as are stainless steel permeate tube configurations.


PDC International Corp.
Norwalk, Connecticut

Contact: Gary Tantimonico, 203-853-1516; email: sales@pdc-corp.com, website: www.pdc-corp.com.

New products: PDC International Corp., producer of shrink seal and shrink label technology for packaging in the food, beverage, personal care and pharmaceutical industries, recently introduced its latest shrink labeler, the R-100.

Part of the Evolution series, the R-100 is an economical, compact system ideal for moderate speed applications and flexible enough for many kinds of products, the company says.

Based on concepts of PDC’s higher speed shrink labelers, the R-100 is designed for shrink sleeving application speeds up to 120 containers per minute. The machine can apply oriented graphics onto non-round containers such as ovals and squares.

The R-100 also has the ability to run thin films. PVC, PETG, OPS and PLA labels in gauges as thin as 30 micron are all compatible. In addition, the R-100 can run tamper-evident labels with horizontal and partial vertical perforation, as well as twin packing.

The R-100’s optional all stainless steel sanitary construction is intended for food, beverage, pharma and wet environments. Product handling options include a metering wheel and single or dual timing screws. Servo motors are used for label registration and application.

The R-100 uses all off-the-shelf purchased parts. PDC provides the OEM part number for customers’ convenience.

PDC also recently introduced a special customized version of its shrink sealer for tamper-evident banding, the Model 50-E. The Model 50-E is intended for companies requiring the specialized knowledge to integrate tamper evident equipment into large manufacturing systems.

Utilizing PDC’s patented Tetrahedron Wedge technology, the Model 50-E mechanically handles sleeving material through the feeding, cutting and application process. Similarly, the product also is handled in a positive manner, never letting it out of machine control throughout the banding process. This machinery is rated for shrink sleeving application speeds up to 130 containers per minute. This model is appropriate for labeling dairy bottles for flavored milks and drinkable yogurts.


Presto Products Co.
Appleton, Wisconsin

Contact: Richard Custer, commercial director for Fresh-Lock; email: richard.custer@reynoldsbrands.com, website: www.fresh-lock.com.

New product: Presto Products, a producer of private label and flexible packaging, has introduced its new Fresh-Lock Mini Slider application equipment. The Fresh-Lock Mini Slider was developed for smaller, lightweight flexible packaging such as those used in the dairy industry.

The Mini Slider equipment implements a new insertion method, which eliminates the need for notching or slitting, maintaining zipper integrity throughout the process. Users will additionally appreciate its small footprint and simple set-up, Presto Products says.

The rotary insertion machine is a significant departure from Presto’s historical commercial equipment offerings. The new process utilizes a rotary motion and is capable of inserting sliders at a higher rate of speed.

The development process of the Mini Slider involved turning a critical eye to the company’s current portfolio of equipment and identifying a smaller and lower-cost slider option as a gap.


Quest Industrial LLC
Monroe, Wisconsin

Contact: Erik Grinnell, automation service manager, 608-325-5850; email: erik.grinnell@questindustrial.com, website: www.questindustrial.com.

New product: Quest Industrial’s Intelligent Autonomus Vehicle(IAV) is fully washdown rated and specifically designed for challenging environments, such as uneven floors and loading ramps up to 17 percent grade, which is why the IAV is an excellent choice for the cheese and dairy manufacturing industry, Quest says.

Capable of handling loads up to 5,000 pounds, the IAV can transport palletized goods safely through production facilities.

The IAV’s lidar (laser radar) navigation eliminates the need for magnetic tape, pucks or wires buried in the floor, the company says.

Lithium battery technology keeps the IAV running all day on a single charge and offer 2.5 times the life expectancy versus a typical lead acid battery, keeping maintenance costs to a minimum, according to Quest. Quest’s IAV offers remote monitoring and full diagnostic capabilities at the customer’s fingertips, the company says.

The IAV operates at speeds up to 1.3 meters per second. It also offers multiple configurations for conveyance, shelving, fork lift, clamps, forms, mobile robotics and truck loading/unloading. Foot prints start from 24 inches by 24 inches. The IAV also features dynamic driving with tight turning, parallel, perpendicular, crabwalk and zero-turn movements.


Reiser
Canton, Massachusetts

Contact: Adam Wozniak, Reiser applications manager, 781-821-1290; email: awozniak@reiser.com, website: www.reiser.com.

New products: Reiser recently added JLS Robotic Packaging to its line of equipment for the cheese industry. JLS develops customized packaging solutions for primary and secondary food packaging with a focus on robotic pick and place systems, tray loaders and case packers.

All JLS systems are designed to exceed the food industry’s requirements for food safety and sanitary operations. For any applications where hand loading is the norm, JLS robotics are an ideal solution for increasing output and reducing costs, the company says.

The Heron Tray Loading System is designed for primary product packaging applications. The Heron is a robotic packaging machine aimed at handling delicate products that will be loaded into trays.

The Talon Pick and Place Packaging System is designed for both primary and secondary product packaging applications. The Talon uses Advanced Motion Control technology to pick and place all types of cheese products. In primary packaging applications, the Talon can be used to pick and place cheese products from the conveyor into packaging. In secondary packaging applications, the Talon can pick and place packages and load them into cartons. Talon systems are designed to integrate with other packaging machines, allowing processors to upgrade their existing packaging line with robotic technology.

The Osprey Robotic Case Packing System is designed for secondary product packaging applications. The Osprey is a flexible system designed for frequent changeovers from one product to another. It can load all types of packages, trays, bags, pouches and chubs into cases and cartons.

Looking ahead, Reiser is in the midst of developing better solutions for depositing shredded cheese onto pizzas in high-volume production lines. These systems feature a Vemag cheese shredder/depositer that shreds, portions and deposits cheese onto conveyed pizzas. The Vemag provides greater control over the amount of cheese deposited onto each pizza while spreading the cheese uniformly across the pizza, the company says. The system is intended to produce a more consistent-looking pizza while significantly reducing cheese waste. It virtually eliminates recirculated shreds and the resulting cheese dust, according to Reiser. The Vemag can process almost any type of cheese, including high-moisture cheese, without clogging the system, and it eliminates the need for starch or cellulose fillers, the company says. Single-lane and high-volume multiple-lane solutions are available.


Royal DSM
Delft, The Netherlands

Contact: Eric Aspensen, regional sales manager for cheese North America, 262-547-5531; email: eric.aspensen@dsm.com, website: www.dsm.com.

New product: Royal DSM, a global science-based company active in health, nutrition and materials, has announced that Accelerzyme CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free.

With this upgrade, DSM’s core portfolio of cheese enzymes, including Maxiren XDS and Fromase, is now completely benzoate-free, allowing cheesemakers to respond to growing consumer demand for dairy products with a clean and clear label, the company says.

With artificial preservatives falling out of favor, cheesemakers are increasingly on the lookout for benzoate-free enzymes which help to guarantee that not just cheese but also whey is benzoate-free, DSM says. DSM is upgrading its entire cheese enzyme portfolio in response to this need, employing innovative production technology and changing the formulation matrices of its products to eliminate the need for benzoate-based preservation.

“Today’s cheese manufacturers face multiple challenges — to continually increase cheese quality, while optimizing whey value and producing their products in an efficient, sustainable way,” says Evandro Oliveira de Souza, global business lead for cheese at DSM Food Specialties. “High-quality, high-purity ingredients are key. At DSM, we want to continuously improve our portfolio to keep pace with the changing consumer and customer demand for better, healthier, and more sustainable food.”

The latest addition to the benzoate-free range of cheese enzymes is Accelerzyme CPG, a unique carboxypeptidase cheese ripening enzyme that accelerates balanced flavor formation in a variety of different cheese types, the company says. Accelerzyme CPG causes small peptides and amino acids in milk to release faster during the ripening process, converting these to flavor components. The result is a faster ripening time, and a smaller environmental footprint, DSM says.


Scholle IPN
Northlake, Illinois

Contact: Peter Messacar, director of new applications, 708-836-3640; email: peter.messacar@scholleipn.com, website: www.scholleipn.com.

New product: Scholle IPN, maker of flexible packaging solutions, has announced that it has successfully commercialized the world’s first pre-made, sterilized spouted pouch system for aseptically-processed products.

The CleanPouch Aseptic System includes a spout, plug and cap combination; pouches made within clean room environments; and a small-footprint, high-output aseptic rotary filler –– the SureFill 100P - Aseptic.

The initial installation location for this new system is at Wright Foods in Troy, North Carolina. Wright Foods is a state-of-the-art, aseptic food processing and co-packing company. Scholle IPN and Wright Foods have received a letter of non-objection (LONO) from the FDA on the initial installation of the CleanPouch Aseptic System.

“We’ve utilized nearly 50 years of aseptic packaging know-how to create this new system. From the outset of design, finite element analysis, computational fluid dynamics, rapid prototyping and extensive testing through the prototyping phase were keys to development. The knowledge gained from our in-market success with the SureFill line of aseptic bag-in-box packaging has helped prove out our process and gives us the utmost confidence that this system will deliver aseptically-processed products safely, naturally, economically, and sustainably,” says David Bellmore, director of technology for Scholle IPN.


SPX Flow Inc.
Charlotte, North Carolina

Contact: Jeff Sporer, Americas technical sales leader, food and beverage, 262-728-4610; email: jeffrey.sporer@spxflow.com, website: www.spxflow.com.

New products: SPX Flow has introduced two new products for cheese and dairy in the last 12 months: the Universal 3 Series positive displacement (PD) pump and the Universal Twin Screw (UTS) pump.

From the Waukesha Cherry-Burrell brand, Universal Series pumps are utilized by dairy and cheese producers. The new Universal 3 Series incorporates many of the features and experiences gained in designing and manufacturing PD pumps with the additional innovative design concepts to increase its cleanability, ease of maintenance and reliability, SPX Flow says. These include a robust, front-loading seal which gives outstanding sanitary performance and increases uptime by making maintenance of the units quicker and easier, according to the company. Connection of the rotor and shaft is sealed completely from the product zone to prevent contamination and reduce the risk of internal corrosion.

The Universal 3 Series pumps have shorter, larger shafts than the previous series. This design is intended to reduce overhung loads, increase torque capacity so the pumps can be used at higher pressures of up to 500 psi (34.5 bar) and prolong seal life. Gentle product handling is assured by rotors with large fluid cavities and large anti-cavitation ports, making the pump suitable for handling high viscosity fluids and fluids containing large particles. Service life of the pumps is further enhanced as no bearings come into contact with the process fluid. Also there is no internal sliding or rolling contact and no rotor-to-rotor contact.

As with other Universal PD pump designs, the Universal 3 Series is designed for low slip operation with long slip paths and close running clearance of rotors. Overall, this new pump design in the Universal range is made to be a highly reliable, long running pumping solution which is designed to reduce maintenance costs and provide sound return on investment for products such as cheese curd and whey, processed cheese, cottage cheese and cream cheese, the company says.

Hygienic twin screw pumps offer excellent value for money for challenging food processes, according the SPX Flow. Their inherent design is less prone to breakages in high pressure applications, the company says, as pressures on the shaft are axial rather than radial.

WCB Universal Twin Screw pumps use a special non-galling alloy to create exceptionally tight internal tolerances, making them less prone to slip or cavitate at low pressures, the company says. This makes them ideal for handling products such as processed cheese where inlet pressures or product levels may be low at times during the process, according to SPX Flow.

The UTS pump provides robust operation, reduced discharge pulsation, minimal operational noise and the ability to reduce pressure fluctuations in the process, making it an excellent choice for both performance and reliability, SPX Flow says. It has bi-directional flow capability and a wide operating range, meaning that a single pump can handle both viscous products, such as whipped toppings or yogurt, as well as running at higher speeds (typically up to 4,000 rpm) to push CIP fluids during a cleaning cycle. This often reduces the need for additional, separate CIP pumps and other equipment in the process line and simplifies the overall process line design, the company says.


TC Transcontinental Packaging
Chicago

Contact: Rebecca Casey, senior director of marketing, 773-372-1137; email: rebecca.casey@tc.tc, website: www.tc.tc/packaging.

New product: TC Transcontinental Packaging has introduced easy-peel resealable lidding for cheese. The company says it has launched this option because resealability is one of the latest trends for cheese due to a desire for increased length of freshness after opening.

Fresh food products that stay fresh and keep their taste for a longer period of time are thrown away less frequently, and TC’s resealable lidding is simple to open and reseal, making secondary packaging unnecessary, TC says. The company believes consumers will keep products sealed in this new packaging longer and use them more often while they are still in the original packaging.

This, TC says, gives cheesemakers more brand presence in their customers’ refrigerators. The company also suggests its resealable packaging is a great way for cheesemakers to differentiate themselves at the point of purchase.

The benefits of TC’s resealable lidding include ease of opening and resealing; reduction of food waste, as the resealable packaging ensures aroma protection and keeps content fresher longer; no need for additional labeling, as the reseal system is integrated into the film; increased brand presence through ready-to-serve packaging; and tamper-proof packaging solutions, the company says.

Looking ahead, TC Transcontinental Packaging is launching a complete line of stick, string and snack forming films based on its proprietary Envio technology. Controlled peelability in either the top or bottom film with increased clarity and consistent film processing make it easier for consumers to open the package. The packaging also allows retailers to highlight cheese more, TC says.

Packaging specifically designed for the snacking craze, in new and different formats that provide superior protection and include TC Transcontinental’s LaserTear easy-open technology, will be hitting the shelves in 2018, the company says.


Urschel Laboratories Inc.
Chesterton, Indiana

Contact: Debra Novello, advertising manager, 219-464-4811 ext. 4224; email: dnovello@urschel.com, website: www.urschel.com.

New product: Urschel recently developed a brochure titled “How to Cut Dairy Products,” which outlines up-and-coming niche and popular cheese cuts and delivers an overview of different types of Urschel cutting technology models, including dicers and slicers.

The brochure emphasizes how Urschel partners with customers to deliver targeted cuts that meet their parameters. Cheese cuts vary widely in terms of fat, moisture content, hardness, and more, Urschel says, which is why the company provides a free test cut to evaluate a capital purchase before buying a new machine or modifying an existing cutting machine. Test cutting contributes valuable information to processors regarding potential cuts and specific cutting set-ups available on different machine models, and many customers discover this service is invaluable in making strategic decisions for their production needs, the company says.

The new “How to Cut Dairy Products” is available in hard copy upon request to info@urschel.com or can be downloaded as a PDF at www.urschel.com/sites/urschel.com/files/L3154HTCDairy_email.pdf.

According to Tim O’Brien, vice president of sales, Urschel engineers are deep into research and development of several cheese-related objectives, including improved cutting concepts and introduction of additional machine options. More details will be released as they become available.


Cheese Market News provides these new product profiles as a service to our readers and does not assume liability for errors or omissions. Cheese Market News does not endorse the product of any advertiser. Please note that many new products in this section are patented and have registered trademarks. For consistency's sake, we have elected not to include those marks on individual products.

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