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NEI is proud to participate in the Chicago Section IFT Annual Suppliers' Symposium & Expo


By Brenda Malone

Celebrating Over 50 Years of Service to the Chicago Area Food Industry

The Institute of Food Technologists (IFT) Founded in 1939, was based on the vision of a small group of scientists who believed that communication among professionals involved in food science and technology was essential to the progress of these emerging disciplines. The Chicago Section of the Institute of Food Technologists (CSIFT) is the oldest, the largest, and most active Section of the Institute of Food Technologists (IFT). The Chicago Section boundaries encompass the northern part of the State of Illinois.

IFT
Pictured left to right: Max Gemeinhardt - Director of Lab Services,
Brian White - Senior Account Manager.

NEI featured µicroFlo a flow agent that really flows at the IFT show in 2019. Pictured are Max Gemeinhardt PhD Candidate and Brian White- Senior Sales Manager. Both design by Erin Gray

µicroFlo, pronounced “micro flow” is specifically engineered to flow freely improving the condition of powdered foods during mixing and packaging processes. Positive results in production may include:

  • Better flow, reduced caking and fewer clogs
  • Reduced friction resulting in lower energy costs
  • Less down time for cleaning; run more batches
  • Lower inclusion rates save money
  • Breaks down through extrusion or blending
  • Can be removed in process if needed
  • Dust free

NEI was proud to welcome
Fred Moore of Moore Computing, LLP


By Brenda Malone


Cyber Security- How it Affects Everyone

Fred Moore’s company - Moore Computing, LLP is a premier IT support and consulting firm serving St. Louis and beyond since 1998. Their stated purpose is keeping performance high while fighting outside threats. Fred’s presentation, for our team at NEI covered topics such as:

  • Protecting your personal identity
  • Wire Fraud
  • Web threats
  • Data storage

For Fred, the number one threat encountered on-line is clicking on an attachment from a source you do not recognize. Many hackers copy familiar looking e-mail addresses to trick you into clicking on a link which may compromise your data. Don’t do it! Fred reminded us to change our passwords often and to use 2FA (Two factor authentication).
Fred shared information about several different software products to defend us in cyberspace i.e. Huntress for virus prevention and LastPass for password safety. Fred spoke about the importance of creating a culture of cybersecurity and answered several questions from our team.

For more information about Fred Moore Computing, LLP
please visit
Moore Computing, LLP   moorecomputing.com

Thanks Fred!


NEI team members traveled to
St. Genevieve, MO Mississippi Lime Production Facility


By Brenda Malone

NEI Team
Pictured left to right: Kenny Hug - Plant Manager, Julia Morris - Quality Control Manager, Brenda Malone - Sr Business Director.

On April 23, 2019 a small group of NEI team members traveled to St. Genevieve, MO for a tour of the Mississippi Lime Production Facility. Those traveling were PhD Candidate Max Gemeinhardt, Plant Manager Kenneth Hug, Lab Technician Julia Morris and Sr. Business Director Brenda Malone.
One of the ingredients used by NEI in the production of our Tricalcium Phosphate is sourced nearby in southern Missouri at Mississippi Lime. The tour included a look at the mining operation and supplied our NEI Team with valuable understanding of our supply chain and ingredients. Many thanks to the Mississippi Lime Sales team who hosted our visit.


IFT’s Supplier Night 2019


By Brenda Malone

NEI-Team
Pictured: Left to right, seated front Mary Clark - Director of Sales, William Kuzma - Vice President NEI, standing left Kim Grob - Director of Administration and Brenda Malone - Sr Business Director.

NEI was proud to join fellow food technology professionals on April 10, 2019 for IFT’s Supplier Night at the St. Charles MO Convention Center! The St. Louis region boasts a large food manufacturing community, one that serves customers locally, regionally, nationally and internationally. This event was a showcase the newest food ingredients, services, equipment, and technology that the industry has to offer today.
Founded in 1939, the Institute of Food Technologists (IFT) is a nonprofit scientific society with more than 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy


NEI 2019 Announcement
We Are Now
SQF Certified


By Daniel Tolley

NEI-Flag

We at NEI are proud to announce that as of Feb 27, 2019 we are now SQF Certified! We would like to thank all the employees at NEI for their hard work and dedication to make this possible!


NEI participates in SIU Carbondale Spring 2019
Job and Internship Fair


By Brenda Malone

Brenda Maone SIU Alum and Sr. Bussiness Director
Brenda Malone SIU Alum and Sr. Bussiness Director representative NEI at the Spring Fair in Carbondale.

The Career Development Center at SIU hosted a Spring 2019 Job and Internship Fair on February 19, 2019 in the SIU Student Center Ballrooms. The event is hosted each fall and spring semesters and attracts both Undergrad and Graduate majors. Ranked among the top 5 percent of all U.S. higher education institutions for research. SIU students are making an impact in Southern Illinois and around the globe.
NEI joined 120 employers in participating in the Spring Fair to meet and make connections with chemistry and chemical engineering students. NEI is planning to establish an internship program to work in R&D and product roll out. NEI views the partnership as an integral part of developing our intellectual capacity and business savvy for the future.


Congratulations to Julia for completing HACCP training


By Brenda Malone

Julia Moore

NEI Employee Julia Morris works as a lab tech in the Herrin, IL NEI facility. Julia completed Hazard Analysis and Critical Control Points (HACCP) training on February 15, 2019. HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

Congratulations Julia!