April 2015
Industry Investments
Nossack Food Group Grows Through Increased Automation
Based in Red Deer, Nossack Food
(Nossack) started as a way for owners
and Ingrid; who are supported by
Carsten and Svitlana Nossack, to
long-time family tradition of providing
service and customer satisfaction.”
carried out by offering customers
services, custom meats and a deli of
meat products made from Alberta
Group
Karsten
Catharina,
continue a
“quality,
This was
butchery
assorted
meats.
This is Nossack Food Group’s logo. It is an oval and
consists of red, black, white and another colour that I
Since its establishment in 1982,
Nossack
don’t feel like determining to see if this caption works.
has adapted to keep up with changes
in industry
and higher demands for its services. Its most recent modifications include upgrades to the
smokehouse and sausage cutter in its federally-approved production facility.
Since its establishment in 1982, Nossack has adapted to keep up with changes in industry and
higher demands for its services. Its most recent modifications include upgrades to the
smokehouse and sausage cutter in its federally-approved production facility
The smokehouse gives Nossack additional capacity to meet this demand. This allows the
company to increase diversity in the processing of different items at the same time. To keep up
with this increase in production, Nossack also plans to expand its ability to cool products that
will also improve capacity and food safety.
Since its establishment in 1982, Nossack has adapted to keep up with changes in
industry and higher demands for its services. Its most recent modifications include
upgrades to the smokehouse and sausage cutter in its federally-approved production
facility.
Since its
1982, Nossack has
with changes in
demands for its
recent modifications
the smokehouse and
federally-approved
establishment in
adapted to keep up
industry and higher
services. Its most
include upgrades to
sausage cutter in its
production facility.
Since its
establishment in
1982, Nossack has
adapted to keep up
BHJ’s Calgary management team. From left: Wayne
with changes in
industry and higher
Dejaegher, Production Manager; Jeff VanderZee,
demands for its
services. Its most
Health & Safety/Quality Assurance Manager; and
Rafael Ordonez, Plant Manager.
recent modifications
include upgrades to
the smokehouse and sausage cutter in its federally-approved production facility
Since its establishment in 1982, Nossack has adapted to keep up with changes in
industry and higher demands for its services. Its most recent modifications include
upgrades to the smokehouse and sausage cutter in its federally-approved production
facility
The smokehouse gives Nossack additional capacity to meet this demand. This allows the
company to increase diversity in the processing of different items at the same time. To keep up
with this increase in production, Nossack also plans to expand its ability to cool products that
will also improve capacity and food safety.
The sausage cutter upgrade will raise Nossack’s capacity by increasing the size of the machine.
This means Nossack can make larger batches and maximize operational efficiency and
productivity.
“These equipment changes allow us to capitalize on new and current opportunities,”
said Operations Manager, Carsten Nossack. “We can provide better service, quality and
more products for our customers in Alberta and across Canada.”
Since its establishment in 1982, Nossack has adapted to keep up with changes in industry and
higher demands for its services. Its most recent modifications include upgrades to the
smokehouse and sausage cutter in its federally-approved
production facilitySince its establishment in 1982,
Nossack has adapted to keep up with changes in industry
and higher demands for its services. Its most recent
modifications include upgrades to the smokehouse and
sausage cutter in its federally-approved production facility
Both improvements are a result of a partnership between
Nossack and the Alberta Livestock and Meat Agency
(ALMA). According to ALMA president and CEO, Gordon
Cove, Nossack’s commitment to meeting demand is an
important reason why the company continues to grow.
“In recent years, the processing community had to work
smarter to achieve increased productivity,” said Cove.
“Nossack is showing how automation can help companies
improve efficiency, capacity and competitiveness. It also means there are more Alberta-made
meat products on retail shelves.”
To learn more about the Nossack Food Group, please visit: www.nossack.com
In many industries, communicating with consumers is a diverse and complex challenge. For
example, social media can provide a direct link between the two groups. However, the way that
social media can spread instant news stories has a double-edged effect.
This is especially important when questions emerge about animal care and welfare. Despite
industry’s best efforts to stand by its best practices, negative news stories can waver consumer
trust in the agriculture industry. That’s where organizations like Alberta Farm Animal Care
(AFAC) come in.
Created in 1993 by Alberta livestock producers, AFAC helps promote responsible
animal care and welfare, while
encouraging new opportunities for
improvements and engaging
discussions with consumers. For the
latter, AFAC is collaborating with the
Alberta Livestock and Meat Agency
(ALMA) and the FarmOn Foundation
(FarmOn) on the "Telling Our Story"
Project. This project aims to increase
transparency in the agricultural industry
and strengthen consumer awareness of
James Jenkins, AFAC Vice Chair (Courtesy of AFAC’ssssss
“Heart of a Farmer” videos)
best practices in animal care.
According to AFAC Acting Executive Director, Angela Greter, “AFAC strives to be a
trusted voice for consumers with regard to animal welfare concerns. As industry has
shown that it is open to communicating directly with the public, this project is certainly
helping us to prove that.”
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