Meat&Poultry - February 2013 - 44

JTM

Meat-product packaging is done

juiciness of the

on vertical form-fi ll-seal machines.

product. “In our

Committed to reducing packaging

grind-and-form

as part of its initiative toward envi-

operation, one

ronmental sustainability, JTM has

point of differ-

already switched packages containing

ence is product is

kettle-cooked products from an 80-

steam-cooked,”

gram polyethylene tub to a 17-g. bag.

Maas says. “We

These products are now packaged in

produce a ready-

die-cut boxes reducing packaging by

to-finish product

20 percent. Corrugated containers

that is moister. I’m cooking it at a low-

freezer cuts refrigeration energy re-

used are made from 30 percent recy-

er temperature, 190°F. Our custom-

quirements by 30 percent; and it also

cled content. And the retail division

ers then char-broil it to give it color.”

uses waste heat from freezers to heat

changed its packaging from a 196-g.
corrugated box to a 27-g. bag.

JTM’s energy reduction successes

the building and domestic hot water.

include that it has converted metal ha-

JTM is very active in new product

JTM’s fully cooked, prepared-meats

lide lights to new T5 lights; uses geo-

development. “On average, we pro-

line has a production capacity of 6,000

thermal refrigeration, which uses 30

duce about 150 new items per year

lbs. per hour in a steam-injected, ful-

percent less electricity; its automated

– roughly three a week,” Maas says.

ly-automated oven that retains the

storage retrieval system in its storage

The company’s R&D/culinary
team consists of food scientists, market researchers and chefs who are
on-trend to offer a team approach to
deliver recipe development through
menu presentation. JTM’s product
demonstration room allows the team
to present newly developed products
in a variety of ways.
“Our major new-product effort our
R&D team been spending the most
time on is our ‘Assault on Sodium’
program,” Maas says.
Assault on Sodium products address the dietary needs for reducing
and/or eliminating sodium in the company’s entrées. JTM launched this
program in 2010 and recently began
its Level 2 initiative, which has targeted reducing sodium in its US school
lunch product lineup by an average of
45 percent by 2013. This goal far exceeds the goals and current standards
in many industry programs.
“These reformulated products are
well-accepted in the marketplace and
have increased our sales,” Maas says.
“We don’t hit very many home runs,

44

• Meat&Poultry • February 2013 • www.MeatPoultry.com



http://www.brookfieldengineering.com http://www.MeatPoultry.com

Meat&Poultry - February 2013

Table of Contents for the Digital Edition of Meat&Poultry - February 2013

Meat&Poultry - February 2013
Table of Contents
Commentary - Sage advice
Business Notes - Cargill closes Texas beef plant
Olymel to acquire Big Sky
JBS acquires XL Foods’ Canadian operations
McDonald’s settles Halal-based lawsuit
Zacky Farms selling assets to family trust
Sanderson Farms pays $1M-plus to Nash County
Washington - HACCP visions
Sausage Report - Serious sausage
Sausage Report - By the numbers
Sausage Report - Soaring to new heights
Meat Processing Operations & Engineering - Institutional focus
Wrap artists
Promoting Lockout-tagout
Sanitation Tips - Protecting employees
Small Business Matters - Lake-effect
Ingredient Issues - Reducing Salt
CEO Series - Taking the torch
Food Safety - Staying safe
Labor - Tools of the trade
New Product Showcase
Names in the News
Classified Advertising
Ad Index
Meat&Poultry - February 2013 - Meat&Poultry - February 2013
Meat&Poultry - February 2013 - 2
Meat&Poultry - February 2013 - 3
Meat&Poultry - February 2013 - Table of Contents
Meat&Poultry - February 2013 - 5
Meat&Poultry - February 2013 - 6
Meat&Poultry - February 2013 - 7
Meat&Poultry - February 2013 - Commentary - Sage advice
Meat&Poultry - February 2013 - 9
Meat&Poultry - February 2013 - Olymel to acquire Big Sky
Meat&Poultry - February 2013 - JBS acquires XL Foods’ Canadian operations
Meat&Poultry - February 2013 - McDonald’s settles Halal-based lawsuit
Meat&Poultry - February 2013 - Sanderson Farms pays $1M-plus to Nash County
Meat&Poultry - February 2013 - Washington - HACCP visions
Meat&Poultry - February 2013 - 15
Meat&Poultry - February 2013 - 16
Meat&Poultry - February 2013 - Sausage Report - Serious sausage
Meat&Poultry - February 2013 - 18
Meat&Poultry - February 2013 - 19
Meat&Poultry - February 2013 - 20
Meat&Poultry - February 2013 - 21
Meat&Poultry - February 2013 - 22
Meat&Poultry - February 2013 - 23
Meat&Poultry - February 2013 - Sausage Report - By the numbers
Meat&Poultry - February 2013 - 25
Meat&Poultry - February 2013 - 26
Meat&Poultry - February 2013 - 27
Meat&Poultry - February 2013 - Sausage Report - Soaring to new heights
Meat&Poultry - February 2013 - 29
Meat&Poultry - February 2013 - 30
Meat&Poultry - February 2013 - 31
Meat&Poultry - February 2013 - 32
Meat&Poultry - February 2013 - 33
Meat&Poultry - February 2013 - 34
Meat&Poultry - February 2013 - 35
Meat&Poultry - February 2013 - 36
Meat&Poultry - February 2013 - Meat Processing Operations & Engineering - Institutional focus
Meat&Poultry - February 2013 - 38
Meat&Poultry - February 2013 - 39
Meat&Poultry - February 2013 - 40
Meat&Poultry - February 2013 - 41
Meat&Poultry - February 2013 - 42
Meat&Poultry - February 2013 - 43
Meat&Poultry - February 2013 - 44
Meat&Poultry - February 2013 - 45
Meat&Poultry - February 2013 - 46
Meat&Poultry - February 2013 - 47
Meat&Poultry - February 2013 - Wrap artists
Meat&Poultry - February 2013 - 49
Meat&Poultry - February 2013 - 50
Meat&Poultry - February 2013 - 51
Meat&Poultry - February 2013 - 52
Meat&Poultry - February 2013 - 53
Meat&Poultry - February 2013 - Promoting Lockout-tagout
Meat&Poultry - February 2013 - 55
Meat&Poultry - February 2013 - Sanitation Tips - Protecting employees
Meat&Poultry - February 2013 - 57
Meat&Poultry - February 2013 - 58
Meat&Poultry - February 2013 - 59
Meat&Poultry - February 2013 - Small Business Matters - Lake-effect
Meat&Poultry - February 2013 - 61
Meat&Poultry - February 2013 - 62
Meat&Poultry - February 2013 - 63
Meat&Poultry - February 2013 - Ingredient Issues - Reducing Salt
Meat&Poultry - February 2013 - 65
Meat&Poultry - February 2013 - 66
Meat&Poultry - February 2013 - 67
Meat&Poultry - February 2013 - CEO Series - Taking the torch
Meat&Poultry - February 2013 - 69
Meat&Poultry - February 2013 - 70
Meat&Poultry - February 2013 - 71
Meat&Poultry - February 2013 - 72
Meat&Poultry - February 2013 - 73
Meat&Poultry - February 2013 - Food Safety - Staying safe
Meat&Poultry - February 2013 - 75
Meat&Poultry - February 2013 - 76
Meat&Poultry - February 2013 - 77
Meat&Poultry - February 2013 - Labor - Tools of the trade
Meat&Poultry - February 2013 - 79
Meat&Poultry - February 2013 - New Product Showcase
Meat&Poultry - February 2013 - 81
Meat&Poultry - February 2013 - Names in the News
Meat&Poultry - February 2013 - 83
Meat&Poultry - February 2013 - Classified Advertising
Meat&Poultry - February 2013 - 85
Meat&Poultry - February 2013 - 86
Meat&Poultry - February 2013 - 87
Meat&Poultry - February 2013 - 88
Meat&Poultry - February 2013 - Ad Index
Meat&Poultry - February 2013 - 90
Meat&Poultry - February 2013 - 91
Meat&Poultry - February 2013 - 92
Meat&Poultry - February 2013 - 93
Meat&Poultry - February 2013 - 94
Meat&Poultry - February 2013 - Reiser - 1
Meat&Poultry - February 2013 - Reiser - 2
Meat&Poultry - February 2013 - Reiser - 3
Meat&Poultry - February 2013 - Reiser - 4
Meat&Poultry - February 2013 - Reiser - 5
Meat&Poultry - February 2013 - Reiser - 6
Meat&Poultry - February 2013 - Reiser - 7
Meat&Poultry - February 2013 - Reiser - 8
Meat&Poultry - February 2013 - Reiser - 9
Meat&Poultry - February 2013 - Reiser - 10
Meat&Poultry - February 2013 - Reiser - 11
Meat&Poultry - February 2013 - Reiser - 12
Meat&Poultry - February 2013 - Reiser - 13
Meat&Poultry - February 2013 - Reiser - 14
Meat&Poultry - February 2013 - Reiser - 15
Meat&Poultry - February 2013 - Reiser - 16
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