Telling a Sweet
Jesse Osborne, Editor
There are many distinct areas in the food manufactur- ing industry. As someone who was born, raised and lives in Wisconsin, I am well-versed in my state's
affinity for, and involvement with, the dairy industry.
Over the course of my year-plus as editor of Food
Manufacturing, I've had the opportunity to see the inner
workings of companies that produce products for the meat
and poultry, beverage, confection and snack food segments of the food industry. This
issue of FM, however, takes a closer look at the fruit industry, specifically focusing on
Oregon Cherry Growers — the largest processor of sweet cherries in North America.
Associate Editor Kari Imberg has penned an interesting and informative story on
OCG, which has three facilities and more than 60 family growers in its co-op. The story
details that OCG, which produces 21 varieties of cherries, is also the largest cherry
supplier to the ice cream industry. “You pretty much name the brand and we are the
primary supplier for that,” says Kent Spalding, OCG's VP of Sales and Marketing. OCG's
products can also be found in other consumer products such as dairy, bakery, cereal
and baked and slab bars.
Also in this issue, James Cook of SGS Food Safety Services takes a look at why
food regulatory compliance seems so complicated and what can be done to simplify it.
Aptean's Jack Payne tells us why track-and-trace technology yields multiple benefits
for food manufacturers, and Heather Betts of Advanced Technology Services explains
why equipment maintenance is the food manufacturing industry's secret ingredient.
We're also taking a look at what FSMA final rules and compliance mean for food
manufacturers and equipment suppliers in the second part of our PACK EXPO Las
Vegas preview. And we close out the issue with a look at how the gluten-free trend
poses a "sticky" issue for dough, courtesy of Linde LLC's Mark DiMaggio.
As always, thank you for reading.
Associate Editor Bids Farewell to FM
Dear readers, it is with a heavy heart that I say my farewells, as I am moving on to
another professional opportunity. For the past year-and-a-half, I have assumed the role
of associate editor for Food Manufacturing. And what a learning experience it has been!
I have thoroughly enjoyed getting to learn about the ins and outs of food processing
— traveling to various states to tour some top-notch food companies. I also had the
pleasure to attend industry trade shows, like PACK EXPO and the Food Safety Summit. I
will carry these experiences with me, and cherish the time so many of you have taken
to share your stories with me.
Thanks so much for your loyal readership. And who knows, perhaps our paths will
cross again someday.
— Kari Imberg
Mixing Things Up
Our website —
foodmanufacturing.com — and e-newsletters feature a variety of
content on a daily basis, and we are excited about the recent launch of our new video
series In the Mix.
In the Mix features editors from Food Manufacturing and sister brand
offering up news, opinion and analysis on the latest happenings in the food and chemical processing realms. Take a minute to check it out and let us know what you think. u
General Manager, Manufacturing Group
TOM LYNCH • 973-920-7782
JEFF REINKE • 973-920-7784
JESSE OSBORNE • 973-920-7020
KARI IMBERG • 973-920-7795
ANDY JUAREZ, Engineering Manager,
Tree Top Inc.
STEVE VAN TASSEL, CEO,
Weetabix North America
CRAIG SHIESLEY, General Manager of Silk,
White Wave Foods
Regional Vice President Sales
MARGIE ROGERS • 973-920-7075
Regional Director of Sales
DAVID OLESTON • 973-920-7706
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