Feed & Additive Magazine Issue 2 March 2021

NEWS FEED & ADDITIVE MAGAZINE March 2021 15 A common goal across pro- duction processes is to get as close as possible to predefined quality targets with the least amount of valuable raw materi- al. In this way, yield and profit can be improved while always meeting quality and legislative requirements and reducing waste. ProFoss™ 2 helps producers to achieve this goal by providing di- rect and continuous measurements directly in the process. Key control parameters can be closely moni- tored allowing tighter production control against targets for example for protein and moisture in soybean meal or fat and moisture in butter. Building on the success of the original ProFoss™ solution, Pro- Foss™ 2 captures latest develop- ments in both NIR technology and associated software and dig- ital services to make it simpler than ever to realise the full poten- tial of in-line NIR analysis. The ProFoss 2 solution consists of specially designed sensors that are mounted in a production pro- cess, a sturdy analyser unit and a raft of software, connectivity and support services that make the im- plementation and running of an in-line solution a straightforward and predictable undertaking. The power of in-line analysis improves efficiency in feed production FOSS announces the ProFoss™ 2, an advanced in-line near infrared (NIR) analyser that helps food and agri producers make the best possible use of resources in the production of products such as butter, soybean meal, meat, fresh cheese and many more. 35 Tyson plants receive Environmental Recognition Awards Tyson Foods announced that 35 plant locations have been recognized by The North American Meat Institute (NAMI) for their dedication to making a positive environmental impact. “NAMI’s Environmental Recognition Program Awards are earned by companies with programs demonstrating continuous environmental im- provement. NAMI members voted to designate environmental sustainability a non-competitive is- sue within the organization enabling and encour- aging members to share their best practices with each other to improve the industry as a whole,” said Meat Institute President and CEO Julie Anna Potts. “Tyson Foods’ many Environmental Recog- nition Awards demonstrates a commitment to the environment, but also recognizes them as a leader within the industry.” The Environmental Recognition awards recog- nize a company’s dedication to continuous envi- ronmental improvement, as witnessed by the de- velopment and implementation of Environmental Management Systems (EMS).