Monthly Archives: May 2015
- May 20 2015
The science of sustenance. Diet developments. Munchie modification. Whatever alimental alliteration you choose, it’s all covered under a food processor’s “Research and Development” department. Almost all food manufacturers have an R&D division whose responsibility it is to improve existing products and manufacturing processes, extend current product lines and develop entirely new foods. Today we highlight some of what’s trending in food development.
Apples and Orange (Bananas)
Color is extremely important when it comes to food perception. Studies
- May 08 2015
At Nelson-Jameson, we often get questions from customers asking about how to find the right size when ordering boots for female employees. For those not familiar, industrial/work boots are generally sold only in men's sizes. Hence, things can start off on the wrong foot for buyers hoping to find their employees the right footwear.
Though some variance does occur among manufacturers and among different kinds of footwear styles, a general rule to consider is:" women can find the right boot by subtracting two." For example, a U.S. Women's 8 generally converts to a U.S. Men's 6. In our experience, this works well for ordering both boots and inserts.
If you have any questions though, don't hesitate to call us and we'll "walk" you through the process to help you find the perfect pair of boots for you or your employees!
- May 06 2015Categories: Laboratory & QA/QC
Listeria, a bacterium responsible for listeriosis, presents a significant concern due to its relatively high mortality rate, leading to approximately 260 deaths annually in the United States, according to the Centers for Disease Control. Unlike some isolated super-bug, Listeria monocytogenes is commonly found in soil and water, and animals can carry the bacterium without showing signs of illness, potentially contaminating foods of animal origin. Moreover, when Listeria enters a food processing factory, it can persist for years, posing a threat to food products. Consumers and food processors alike are keenly aware of the need for effective prevention measures. While consumers can refer to resources like the CDC and FDA for prevention information, food processors must focus on stringent practices and standards. Areas such as cleaning and sampling, ensuring proper temperatures during processing, and implementing strategies to prevent cross-contamination play a crucial role in minimizing the