Press releases, writing samples

Hoegger Corporate

About US
For 20 years, HOEGGER FOOD TECHNOLOGY has been a leader in forming and pressing
meat. The Hoegger 3 dimensional presses will reduce waste, increase production yields, and
increase your bottom line by forming product to your specifications.

The Equipment
Three extremely versatile Hoegger press systems have been developed and installed in
hundreds of applications worldwide – our economical Model SP-280 Meat Press, the versatile
Model IP-320 Meat and Bacon Press, and the world’s largest IP-420 Mammoth bacon press.  
Using three dimensional pressing, a feature not available on lesser quality machines,
Hoegger meat presses adapt to length, width and height of the product.

The Technology
Hoegger meat presses are used to form almost any cured or frozen meat product including
bacon, hams, steaks, loins, filets and dried meats.  A patented flexible die set allows bacon
bellies to be perfectly pressed, eliminating ears, hooks and foldovers and dramatically
improving yield.  Quick exchange die sets are designed to create the exact shape required.  To
improve productivity, automated product push-out is a standard feature on all three machines
and it can work directly with an optional loading/unloading system to create a totally automated
system.

Labor-saving ergonomic design reduces manual lifting of product to the press chamber.  A
clear division of food zone and working zone insures state-of-the-art sanitation. An operator-
controlled touch-screen contains specific programs to manage production and places all
moving parts in the optimal position for thorough clean up.
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RISCO Corporate

RISCO USA is the American arm of one of the world’s largest manufacturers of continuous
vacuum fillers, depositors, grinders and mixers. All our equipment is built with the finest
stainless steel components and high tech resin parts to eliminate metal-to-metal wear, greatly
reducing downtime and the need for replacement parts.  

RISCO USA never compromises quality standards – never designs down to a price.  For
instance, all our fillers, regardless of size, use the same exclusive, patented Long-life pump.  It
gives you the same superior product quality regardless of the machine that’s right for your
needs.  Our equipment is engineered with the best sanitation principles in mind, too.  End-of-
shift or end-of-batch clean up is always fast and thorough.  

RISCO food processing equipment is designed to gently and efficiently handle most foods in
high capacity production environments including meat, poultry, seafood, vegetables, cheese,
snack foods and complete ready-to-eat meals.  Even large particulates are left intact, insuring
a quality product with the appearance to attract and keep your customers.  

RISCO USA also serves as the exclusive North American distributor for Double D ovens and
cookers.  Engineered to be the best in the business, every machine is hand-built and custom-
fitted to the installation for durability and reliability.  

RISCO USA understands the meat business better than any other supplier.  We got our start
over 40 years ago by custom-building equipment for European-based producers of top quality
prepared meats.  Today, our grinders, mixers and continuous vacuum fillers are used by the
best known meat processing companies around the world.  

RISCO Equipment:                   
Complete Production Systems
Continuous fillers                        
RS 273 Frontal linking system Grinders                                
RS 191 Link sausage production system
Mixers                                        
RS 914 Ground meat system (beef, pork, poultry)  

Risco USA - Food Processing Equipment
60 Bristol Drive,  
P.O. Box 198,  
South Easton, MA 02375
Toll Free: 888-4RISCOS (888-474-7267)
Main: 508-230-3336
Fax: 508-230-5345
Email: info@riscousa.com
Web site: www.riscousa.com
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RISCO USA: Crescent City Meats
In the old south, women of importance were referred to in a courtly manner. Miss
Emily, for instance, or the more direct Miss K.

“K” as in Katrina.

When Miss K showed her ill-temper a year ago by leveling a considerable piece of
the Gulf coast and putting most of New Orleans under water, 7,000 small
businesses were destroyed in a matter of hours. Less than a third of them have
managed to claw their way back to life and many of those that haven’t will
probably never stand again.
(Click on title for full story)
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CattleNetwork; Five Minutes with South Dakota Governer Mike Rounds
Mike Rounds is a hot seat governor, leading a state where agriculture is king and
a devastating six year drought is trying hard to dethrone it.  Record high
temperatures and almost no rain have destroyed corn crops and driven many
cattle ranchers out of the business.  

Still, he’s worked hard to stem the tide of bad news and a failing farm economy.  
Under his watch, the state has moved away from almost total reliance on
commodity crops and toward a more balanced economic base.  Investment in
further processing facilities have soared almost as high as the thermometer on
Don and Lura Kirkpatrick’s porch.
(Click on title for full story)

CattleNetwork: Five Minutes with Bill Kurtis
Sometimes, life is a circular thing.  What goes around, comes around.  You can’t
really escape your roots.  You never stray to far from…OK, I’ll stop with the hokie
little homilies and get on with the story.  Forty years ago, young William escaped a
life in rural Kansas and moved to the big city in search of adventure.  Like any
well-trained Kansas hunter, he quickly found what he went looking for.  

He became the voice of news in Chicago and spent most of the next four decades
reporting on the major events of our time for WBBM and CBS television.  
Throughout most of the last quarter of the twentieth century, it didn’t really
happen unless Bill Kurtis said so at 6:00 PM.
(Click on title for full story)
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Web Copy

RISCO USA web site















(Click Image to view web site)
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Editorial Material

Dan Murphy: The Vocal Point - The good, the bad and the disturbing in
Marketing Trends   (Click on title for full story)
When you look on the map, you realize the Northwest is a long ways from
anywhere. Try making airline reservations, and the feeling is reinforced
exponentially.

Thus, I'm confident most folks don't get much of a chance to soak up the local
meat and poultry industry "action" out here, up here … whatever. Allow me a few
moments to address a couple of those developments, which I'm confident will
provide some insight that could inform both marketing and business initiatives
elsewhere in the country.
(Published on Meatingplace.com.  Registration required).
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Special Events

Realcold Admission Ticket

















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Press Release

For Immediate Release
Contact:
Gary W. Short
VISTANOMICS, INC.
818-249.1236
818-249.1469
gws@ecobadge.com
http://www.ecobadge.com

WORKER SAFETY:
NEW OZONE TEST KIT INTRODUCED FOR MEAT PROCESSING INDUSTRY

GLENDALE, CALIFORNIA – Ozone is becoming a preferred disinfectant in
the food processing industry.  Injecting ozone into water which is then
sprayed on floors, ceilings, walls and machinery during the clean up
operation has been proven to be a more effective kill step than hot water
and detergent alone for pathogens such as
E. coli O157:H7 and L.
monocytogenes
.  Adding the extra step can significantly reduce the
chances of a costly recall.

Uncontrolled exposure to high levels of ozone can be a health hazard,
with the potential of doing permanent damage to an employee’s
respiratory system.  OSHA’s permissible exposure level to ozone is 0.10
ppm, time-weighted average over an 8 hour day, 5 days/week.

To protect employee health, ozone levels are usually measured by either
fixed monitoring stations or hand-held sensors.  A fixed station is limited
to its immediate area and most hand-helds are expensive and
cumbersome.  Constant monitoring of ozone levels, however, is a critical
process control step that allows the plant safety manager to take
immediate steps to remedy any potential problems by increasing the
ventilation in the area or adjusting the level of ozone injected into the
water.

Safely Monitoring Ozone Levels

The new Eco Badge® Kit V.4 (patent pending) from Vistanomics, Inc. is a
more cost effective and flexible system that can detect ozone in areas
that monitoring stations can’t and is more sensitive and easy-to-use than
hand-held sensors.  The Eco Badge clips to the worker’s shirt or jacket,
leaving both hands free, and gives one-hour and eight-hour readings in
a range of 0.025 to 0.120 ppm.   

When ozone enters the water-proof chambers of the Eco Badge®, it
comes in contact with chemically treated test cards that change color.  
On the backside of the badge holder is an easy-to-read color chart that
allows the user to quickly determine the concentration level.

ABOUT VISTANOMICS

VISTANOMICS developed and manufactures a line of inexpensive,
superbly accurate, and easy-to-use ozone detection kits.  Our products
have been used for the past fifteen years by non-profit environmental
and health groups such as the American Lung Association, industrial
hygienists, researchers, private companies and government agencies.

Eco Badge® Kits have been used by schools and universities to teach
students about air pollution since 1992.  In 2001, Vistanomics introduced
a hand-held optical reader that it developed for NASA.  Known as Zikua®
(Swahili for “Visualizing the Invisible”), Zikua® (pronounced Zee Koo Ah)
enables the user to obtain precise readings of ozone from exposed Test
Cards.  

Eco Badge® Kits are used throughout the food and beverage industries.  
In fact, manufacturers of home and industrial ozone air purifiers often
include them as a value-added feature to assure customers of product
safety and accuracy.

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Press Release

IMI Global

Once upon a time all you had to worry about was the USDA grade.  
Prime?  Choice?  No roll?  Those were the days of never worrying about
fat trim and everything except ground beef had a bone.  Now, the
industry is concerned about how the animal was raised.  Was it grass
fed?  How about natural?  And if it’s natural, are we talking about free of
antibiotics or growth hormones for the last 90 days?  Or never ever in
the lifetime of the animal?  Maybe it’s almost never ever but not quite?

The good old days meant cattlemen were trapped selling a commodity in
a one-price-fits-almost-all market place.  Then came selling cattle on a
grid that had more slots than just USDA grade which led to a chance to
wriggle free of commodity pricing.  Extra rewards came from selling a
product that was a little different.  Harder work and more attention to the
genetics of the animal could mean more dollars in the bank.

A more fractionalized marketplace with the chance to reap greater
benefits brought with it the need to develop traceability, tracking each
animal from birth.  The bloodlines behind your herd, how you handled
them, what you did to keep them healthy and what you used became an
important part of the business.

Responding to confusion about what ‘Natural’ really meant, the USDA,
FSIS opened listening sessions about the term and issued a definition
late last year. It gave rise to a ‘Naturally Raised’ marketing standard and
then the ‘Never Ever 3 verification program which was a few steps
beyond non-hormone treated cattle (NHTC) and age and source
verification.  

The first service supplier to offer ‘Never Ever 3’ verification was
Colorado-based IMI Global, Inc. with their Simply Natural Beef™ program.

The USDA, AMS proposed its “Never Ever 3” standard in November, 2007
and it can be described as a No, No, No program – No antibiotics, No
growth promotants, No animal by-products.  Simply put, antibiotics cannot
be administered in anyway.  All growth promotants including natural and
synthetic hormones and beta agonists are forbidden.  Mammalian and
avian by-products are not allowed in feed.

“We wanted to lead the way,” said IMI Global Chairman John Saunders.  
“The natural foods market is growing. Consumers spent about $44.5
billion on those products in 2005 and many industry observers were
predicting a steady 20-25% growth in natural beef, poultry and pork in the
near future.  To take advantage of the opportunity, cattlemen needed a
program that could lend credibility to their marketing claims. We
developed the Simply Natural program and launched it in early January.

The entire beef industry was watching quickly rising consumer demand
and the premiums that were being paid for cattle participating in a natural
and organic program. Saunders believes the proposed USDA
clarifications for “natural,” “naturally raised,” and the “Never Ever 3”
programs will help the market accelerate.

Natural and organic beef production was a scant 1.1% of beef production
in 2006 but it returned a disproportionate 1.6% of sales.  Already the
hottest sector of the industry in 2007, the recent food safety issues
should propel it to an even faster growth rate in 2008.

Early statistics indicate cattle in a natural program can expect premiums
of $10-$20 per hundredweight   Levi Berry, manager of Flint Rock
Feeders, one of the first to earn a Simply Natural designation, said he
expects a minimum of $8-$11.  Balancing out those premiums, natural
cattle will see a slight increase in cost of gain, estimated by Berry at
about 7 cents per pound.

Talking about reducing the cost of drop outs – those animals that start
out in a natural program but have to be treated with antibiotics, for
instance - Berry said “The most important thing is to build immunity at the
ranch,” something that can be done with a comprehensive pre-
conditioning program for a minimum of 45 days.  He thinks 60 days of pre-
conditioning might be even more benefical.to reduce dropout rates.

“The Simply Natural program was easy for us,” said Berry.  “We already
had systems in place for NHTC and source and age verification.  All we
had to do was add an antibiotic inventory.”

“Our natural beef customers, companies like Coleman, Laura’s Lean Beef,
Creekstone and Tyson, all liked the credibility the Simply Natural Beef™
program offers.”

“With the Simply Natural Beef™ program, traceability throughout the
chain is going to be even more important,” he said.  “We want to know
our suppliers better and track the animals with more certainty.”

Berry buys a lot of non-hormone treated cattle (NHTC) and expects most
of them will qualify for the new Simply Natural Beef™ classification.  “We
might be looking at a three tier market,” he said, “with the highest
premiums paid for Simply Natural cattle, less for those that just fall short
and no premium for all other cattle.”

Ron Lane, manager of Pitchfork Land and Cattle Co., also joined the
Simply Natural Beef™ program.  “I was concerned about the
inconsistencies in the definition of ‘natural’ but knew there was some
opportunity once we had a credible definition in place.  I was using IMI
for my source and age verification programs so I told them that as soon
as the USDA issued a definition, I wanted to move ahead.”

Just a few short weeks after the USDA defined a “never ever standard,
IMI was able to conduct an audit on January 15th, an easy process,
according to Lane.  “They reviewed our records, systems and procedures
and it was done in a day.”

Drop outs are minimal with the closed loop system at Pitchfork.  All their
cattle are ‘home grown’ and fed on the ranch’s own supply of wheat.  “We
lose less than 1%,” said Lane.

“A verified ‘Never Ever’ program will be a strong marketing tool for any
company in the natural beef business,” said Saunders. “With more
consumers looking for natural products and demanding assurances that
the claims on the label are verifiable, the Simply Natural Beef™ program
provides the confidence they require.”