page 1
page 2
page 3
page 4
page 5
page 6
page 7
page 8
page 9
page 10
page 11
page 12
page 13
page 14
page 15
page 16
page 17
page 18
page 19
page 20
page 21
page 22
page 23
page 24
page 25
page 26
page 27
page 28
page 29
page 30
page 31
page 32
page 33
page 34
page 35
page 36
page 37
page 38
page 39
page 40
page 41
page 42
page 43
page 44
page 45
page 46
page 47
page 48
page 49
page 50
page 51
page 52
page 53
page 54
page 55
page 56
page 57
page 58
page 59
page 60
page 61
page 62
page 63
page 64
page 65
page 66
page 67
page 68
page 69
page 70
page 71
page 72
page 73
page 74
page 75
page 76
page 77
page 78
page 79
page 80
page 81
page 82
page 83
page 84
page 85
page 86
page 87
page 88
page 89
page 90
page 91
page 92
page 93
page 94
page 95
page 96
page 97
page 98
page 99
page 100
page 101
page 102
page 103
page 104
page 105
page 106
page 107
page 108
page 109
page 110
page 111
page 112
page 113
page 114
page 115
page 116
page 117
page 118
page 119
page 120
page 121
page 122
page 123
page 124
page 125
page 126
page 127
page 128
page 129
page 130
page 131
page 132
page 133
page 134
page 135
page 136
page 137
page 138
page 139
page 140
page 141
page 142
page 143
page 144
page 145
page 146
page 147
page 148
page 149
page 150
page 151
page 152
page 153
page 154
page 155
page 156
page 157
page 158
page 159
page 160
page 161
page 162
page 163
page 164
page 165
page 166
page 167
page 168
page 169
page 170
page 171
page 172
page 173
page 174
page 175
page 176
page 177
page 178
page 179
page 180
page 181
page 182
page 183
page 184
page 185
page 186
page 187
page 188
page 189
page 190
page 191
page 192
page 193
page 194
page 195
page 196
page 197
page 198
page 199
page 200
page 201
page 202
page 203
page 204
page 205
page 206
page 207
page 208
page 209
page 210
page 211
page 212

Faribault Foods August 09 www. bus- ex. com 33 Scott King, executive vice president, operations & manufacturing. " This has been an interesting and crazy couple of years for us," he continues. " When I joined the company three years ago, it was with the intent to drive as many savings as possible and help the company to grow within its capabilities. We have subsequently undertaken a major plant reconstruction in Faribault, including the replacement of all lines of production. We've rebuilt the entire inside of the plant, fi nishing this in June. We expect to see a return on this project within the next three years." One of the areas King wanted to improve was energy effi ciency, a drive that has seen Faribault Foods become involved in an International Energy Agency ( IEA) research project on community systems energy effi ciency, currently taking place in the Twin Cities area. The project, titled Annex 49: Low Exergy Systems for High- Performance Buildings and Communities, has been initiated within the framework of the Energy Conservation in Buildings and Community Systems ( ECBCS) organization within the IEA. Exergy is not a misspelled word; rather, it is a thermodynamic term that takes into account energy quality. For example, electric energy has 100 percent energy quality, but heat energy for homes has approximately 12 percent quality. Dave Solberg, president and CEO of Thermo- Environmental Systems, LLC, is the United States research participant for Annex 49. Other IEA participating countries include Germany, Japan, Italy, Demark, Sweden, Switzerland, The Netherlands, Canada, Poland, Austria and Iceland. Annex 49 research was commissioned by the IEA in 2006 after its earlier research confi rmed that measuring energy performance of buildings, transportation, power plants, factories and other energy systems separately is simply incorrect. They are all part of a " community energy system." Solberg's Annex 49 research is on the mathematical modelling of community system integrated performance measurement and its application to the Minneapolis/ St. Paul community. Faribault Foods will be part of the US A family- owned company, supported by a staff with more than 200 years of combined industry experience, SK Food International supplies a full line of premium quality ingredients including identity preserved: certifi ed organic and conventional non- GMO dry edible beans, grains, seeds, soybeans, brans/ germs/ fi bers, fl ours/ meals, vegetable oils, vinegars, sweeteners, rice products, split/ de- hulled soybeans and instant powders/ fl akes. SK Food International For 25 years, Eatem Foods has been a leading manufacturer of savory fl avor systems, and one of the fi rst to offer organic fl avor concentrates. Our team of fl avorists and research chefs provide innovative products that offer complete fl avor solutions to meet the evolving needs of our customers. Our focus remains on the most important aspect of our business - our customer. Eatem Foods