Supplier Update

February 1, 2006
/ Print / Reprints /
ShareMore
/ Text Size+

Supplier Update

COMMITMENT TO INNOVATION
New research center will help Ecolab meet food safety needs.
You’d be hard pressed to find a food manufacturing facility or foodservice outlet these days without the Ecolab brand on its sanitation equipment. That visibility is bound to grow now that the company has opened its new 200,000-square-foot Global Research and Development Center.
The world’s leading provider of food safety products and services, Ecolab opened the center late last year on its new Allan L. Schuman Campus in Eagan, Minn., near its St. Paul corporate headquarters. The center will accommodate Ecolab’s growing research and development operations that support its cleaning, sanitizing, pest elimination, maintenance and repair products and services for the hospitality, foodservice and industrial markets.
“I am proud to celebrate the new home for our research and development activities,” said Doug Baker, president and chief executive officer of the $4.2 billion company. “Ecolab has led the way in customer-focused solutions that make all of our lives easier, safer and more protected. With this expansion, we are well positioned to continue our leadership and innovation well into the future.”
As the world’s attention continues to turn toward issues of food safety and security, Ecolab is well poised to continue its work toward prevention of foodborne illnesses, pest infestations and other threats. For example, Ecolab has been proactive in its efforts to assist processors with their concerns over avian flu.
To that end, Ecolab has been awarded more than 4,000 patents worldwide for innovations in areas like packaging, dispensing and clean-in-place systems for food and beverage processing plants.
“It is inspiring to operate within a world-class facility that reflects the commitment that Ecolab has to research, development and engineering. We are dedicated to continue that track record of breakthrough innovations,” said Susan Nestegard, chief technical officer and senior vice president of R&D and engineering. “This facility also allows us to continue to attract and retain the world-class talent we require to further our efforts as the industry leader in product and systems development.”
For more information, visit www.ecolab.com. The site includes an extensive public health section featuring information on food safety and disease control issues.  

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Product Inspection Fundamentals for the Dairy Industry

On Demand Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

df december 2014

2014 December

Dannon is our Processor of the Year, plus much more!

Table Of Contents Subscribe

Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.