Jason Chester of InfinityQS earns award recognition from Food Logistics and Supply & Demand Chain Executive

Jason Chester, Director of Global Channel Programs at InfinityQS, the global authority on data-driven enterprise quality solutions, has been named on the 2020 Food Logistics Champions: Rock Stars of the Supply Chain and Supply & Demand Chain Executive’s Pros to Know awards.

The Food Logistics Champions: Rock Stars of the Supply Chain recognises influential individuals across the food industry whose achievements, hard work, and vision have shaped and attained milestones in safety and efficiency through the global food supply chain. From early pioneers and entrepreneurs to non-conformist thinkers and executive standouts, this award aims to honour business leaders and their contributions to the food industry.

logo InfinityQSThe Pros to Know award looks at the wider supply chain, highlighting executives that are leading initiatives to prepare their companies’ supply chains for the significant challenges of today’s business climate.

Both award programs commend Jason for his hard work and ongoing thought leadership to educate InfinityQS’ strategic channel partners and industries at large, in how manufacturing optimisation can be achieved by leveraging next-generation information technologies like InfinityQS’ cloud-native Quality Intelligence platform, Enact®.

Jason is helping InfinityQS Partners integrate the Enact Manufacturing Quality Intelligence Solution into their clients’ manufacturing environments. This allows them to modernise their data collection methods, gain real-time visibility into global production and quality processes, and uncover operational insights through advanced statistical analysis. The derived intelligence enables timely remedial action and reveals opportunities to optimise quality, consistency, safety, and compliance—at the individual plant and enterprise levels.

Marina Mayer, editor-in-chief of Food Logistics says: “The 2020 Food Logistics Champions: Rock Stars of the Supply Chainexhibits the true celebrities of the industry that go the extra mile to ensure their company’s supply chains are being operated in an efficient, safe and transparent manner. These professionals are an example for today’s youth to consider the supply chain and logistics industry as a possible path of employment.”

Jason Chester says: “It’s an honour to be presented with the 2020 Food Logistics Champions: Rock Stars of the Supply Chain Awardand the Supply & Demand Chain Executive’s Pros to Know award, alongside other incredible industry peers. The individuals receiving these awards have helped to shape the industry by promoting innovation and providing exceptional thought leadership and I am proud to be recognised alongside these inspirational leaders.”

Recipients of this year’s Food Logistics Champions: Rock Stars of the Supply Chain award will be profiled in the March 2020 issue, as well as online at For the full list of 2020 Pros to Know winners, visit Supply & Demand Chain Executive’s website at

About Food Logistics

Food Logistics is published by AC Business Media, a business-to-business media company that provides targeted content and comprehensive, integrated advertising and promotion opportunities for some of the world’s most recognised B2B brands. Its diverse portfolio serves the construction, logistics, supply chain and other industries with print, digital and custom products, events and social media.

About Supply & Demand Chain Executive

Supply & Demand Chain Executive is the executive's user manual for successful supply and demand chain transformation, utilizing hard-hitting analysis, viewpoints and unbiased case studies to steer executives and supply management professionals through the complicated, yet critical, world of supply and demand chain enablement to gain competitive advantage. Visit us on the web at

About InfinityQS International, Inc.

For over 30 years, InfinityQS has been the leading global provider of Manufacturing Quality Intelligence software and services. Powered by a robust Statistical Process Control (SPC) analytics engine, the company’s solutions—Enact® and ProFicient™—deliver unparalleled visibility and strategic insight across the enterprise, from the shop floor to the boardroom. This extensive deep-dive capability enables manufacturers to improve product quality; decrease cost and risk; improve compliance; and make strategic, data-driven business decisions. Headquartered near Washington, D.C. and with offices in Seattle, London, and Beijing, InfinityQS has thousands of customers around the world, including Ball Corporation, Boston Scientific, Graham Packaging, and Medtronic. For more information, visit


The winning design of the Better with Less – Design Challenge presents an ecological alternative to single-use plastic

Metsä Board is delighted to announce the winner of its international packaging design competition the Better with Less – Design Challenge. ‘Expandable Eco Street Food Ware’ is a smart and ecological solution that addresses the growing demand for street food packaging and to find an alternative to the use of plastic. This year sustainability, and the dual role of packaging, played an especially strong role among the participating designs.

The winner is a highly adaptable plastic-free packaging solution that can provide a simple and trendy alternative to plastic and styrofoam containers which are typically used to serve fast food. The paperboard container is 10 inches in diameter when laid flat and can be folded up to eight different ways ranging from a cone to a plate. The simple design therefore has many applications and can accommodate many types of food.

Besides saving material, the design minimises the space occupied by the container during storage as well as in disposal and recycling. The Expandable Eco Street Food Ware was designed by Christine Gamboa, a Senior Art Director, and Gaudy Danao III, an Associate Creative Director, both from the Philippines. Christine and Gaudy will receive the main prize of 7,000 euros.

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“The winning design is a simple, smart and practical solution offering high variability with minimal material use – reflecting “Better with Less” at its best. It provides a good user experience and is truly environmentally friendly and economical.  Made of a plastic-free barrier board it is easily recyclable, compostable and biodegradable,” says the competition’s chairman, and the member of the jury, Ilkka Harju, Packaging Services Director at Metsä Board.

The winner of the second prize, 2,000 euros, is ‘Bruk’, a sustainable beverage carton that can be easily recycled with reduced plastic content, designed by Eric Smith from the United States. The third prize, 1,000 euros, went to ‘Razor’ that replaces standard plastic packaging by a minimalist paper box that covers only the razor heads while leaving the handles uncovered. The design was created by Magdalena Schmitz, Sarah Redlich, Mikayla Just and Alejandro Don Flores, all students in product design at the Münster School of Design.

“In the winning designs sustainability and circular economy aspects were well considered and innovatively implemented, and the competition between the top three was very tight. There were many inspiring solutions reflecting a shift in consumer trends from plastic towards more sustainable packaging materials. In some designs, the packaging had a dual role, becoming a part of the product when using it, which further strengthens the circularity of packaging,” says Ilkka Harju, Packaging Services Director at Metsä Board.

Metsä Board also offered an additional prize of an internship for one student at its new upcoming Paperboard and Packaging Excellence Centre in Finland. ‘Reload’ that allows the storage and sorting of full and empty batteries in the same package won the judges over in the student category. The package is designed by Hamzeh Za’balawi, Franziska Prior, Marcel Diederich and Oliver Ricker. In addition, an honorary mention went to Jasper Chou’s Project FF that is a sustainable glueless container for French fries and ketchup.

The international packaging design competition Better with Less – Design Challenge 2019–2020 was organised by Metsä Board, part of Metsä Group. The competition was arranged to challenge designers to create more environmentally friendly solutions for some of the most frequently used consumer packaging. As many as 146 entrants from 28 countries joined with their ideas. The jury included packaging design influencers from around the world.

Learn more about the winning design and the finalists from the competition website, 

Metsä Board 
Metsä Board is a leading European producer of premium fresh fibre paperboards and forerunner in sustainability. We produce premium lightweight folding boxboards, food service boards and white kraftliners for consumer goods packaging as well as retail-ready and food service applications. We work together with our customers on a global scale to innovate solutions for better consumer experiences with less environmental impact. The pure fresh fibres Metsä Board uses are a renewable resource, traceable to origin in sustainably managed northern forests. We aim for completely fossil free mills and raw materials by 2030.    

The global sales network of Metsä Board supports customers worldwide, including brand owners, retailers, converters and merchants. In 2019, the company’s sales totalled EUR 1.9 billion, and it has approximately 2,400 employees. Metsä Board, part of Metsä Group, is listed on the Nasdaq Helsinki. 

Metsä Group
Metsä Group is a forerunner in sustainable bioeconomy utilising renewable wood from sustainably managed northern forests. Metsä Group focuses on wood supply and forest services, wood products, pulp, fresh fibre paperboards and tissue and greaseproof papers.

In 2019, Metsä Group’s sales totalled EUR 5.5 billion, and it employs approximately 9,300 people. Metsäliitto Cooperative is the parent company of Metsä Group and is owned by approximately 103,000 Finnish forest owners.


James Cropper steps into Pantherella partnership

Britain’s finest sockmaker Pantherella has partnered with bespoke papermaker James Cropper to launch new packaging for its luxury sock range that speaks to its ‘Eco Luxe’ credentials and new brand identity.

Having first opened its factory doors in Leicester over 80 years ago, at the time trading as ‘Midlands Hosiery’, Pantherella now supplies more than 750,000 pairs of socks every year to leading luxury retailers and department stores around the globe. Timeless designs, luxurious yarns - from filament silk to Sea Island cotton - and fine-linked toe seams make Pantherella socks the finest in the world.

The partnership with James Cropper was developed following Pantherella’s first rebrand since 1937. Working with Michael Johnson of Johnson Banks, one of the most highly respected graphic designers in the UK, Pantherella landed on a refined colour palette of black and white. This brand palette became the driver behind the beautiful packaging designed and created using paper from James Cropper’s flagship ‘Vanguard’ range and can be found across all of the Pantherella sock collections.

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Speaking on the partnership, Jamie Bartle, James Cropper’s creative design lead said: “We’re delighted to be working with this brilliant and much-loved British brand. Pantherella shares many of our values at James Cropper including a strong commitment to our heritage, cutting edge design and sustainable innovation.

“The new sock rider ticket showcases the capability of our flagship paper, Vanguard, and enables Pantherella to communicate how luxury can be achieved through simple and elegant design cues.”

On the new packaging, Justin Hall, chief executive of Pantherella said: “As a luxury brand on stage at some of the world’s most iconic stores, our packaging needs to marry our philosophy of Provenance, Design and Quality. James Cropper’s Vanguard range offered us the best of both worlds; premium quality paper, with the sustainability credentials our stakeholders now want to see us embracing.

“The new packaging will play a key role in communicating the story behind our rebrand to consumers, in which we want to strike a balance between the old and the new.”

James Cropper’s Vanguard collection offers smooth uncoated papers and boards available in a wide range of pastel and intense colours.

About James Cropper 

James Cropper is a prestige paper innovator based in the English Lake District, supplying distinct, custom-made paper products to many of the world’s leading luxury brands, art galleries and designers.  

Throughout 174 years of high-quality paper production, the business has been carefully stewarded and nurtured by six generations of the Cropper family and is renowned globally for individual expertise in colour, dedicated responses to the most challenging custom projects and award-winning commitment to the highest standards of sustainability.    

James Cropper is a member of the Paper Cup Recovery & Recycling Group (PCRRG), a cross-industry group that exists to develop collection and recycling opportunities for paper cups and identify and support solutions that sustainably transform used paper cups into a valuable resource. For more information, visit

About Pantherella

Established as the finest English sock maker since 1937, Pantherella has long been the choice of undeniably stylish men and women around the world. Made from the most luxurious fibres, Pantherella socks are made using a specialised knitting machine in their fifth-generation family owned factory in Leicester. Featuring their trademark fine-linked toe seam, a technique Pantherella is globally recognised for; quality and attention to detail are at the heart of the brand. With a core philosophy of provenance, design and craftsmanship, every Pantherella customer receives the finest excellence.

Please view the latest look books and brochures here:


Valio introduces Carbo® Farm calculator – to help lower its farmers’ CO2e emissions by an estimated 30% within 5 years

Valio’s aim is to cut the carbon footprint of milk to net zero by 2035. To accelerate its journey, the company is now launching a calculator that its farms can use to measure their own carbon emissions and identify the most effective actions to lower them. These actions are likely to result in dairy products with a lower carbon footprint. The methodology behind the tool is certified by global climate and sustainability experts, the Carbon Trust.

Emissions from milk production can be reduced in many ways. One of the most important methods is carbon farming, i.e. farming methods that maximize the carbon sequestration capacity of fields. The carbon footprint also decreases by increasing the per-hectare harvest of grass for feeding cows. Cow welfare also has a big climate impact: emissions per litre of milk are reduced when cows live longer and produce milk well. The proper handling of manure also reduces emissions: tilling manure into soil rather than spraying it reduces nutrient runoff, and less industrial fertilizers are needed. Some dairy farms are already using their own biogas plants. The energy they produce from manure can be used to heat the farm and to power the milking equipment, for example.

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Over the decades, Finnish dairy farms have done a lot of work to reduce their carbon footprint. The global average carbon footprint of raw milk is currently 2.5 CO2e per litre (Source: FAO). In Finland, we estimate the figure is around 1 CO2e per litre. Using the calculator, emissions reductions can be measured and verified at the farm level.

- Finnish cows’ methane emissions per litre of milk have halved in 50 years as a result of improved animal productivity, health, and nutrition. Cows today can produce more milk with the same amount of feed. Despite this development, our climate impact is still significant. We are humble about the challenges and we are pursuing ways to lower the figures even further. This is the first carbon footprint calculator in Finland developed specifically for dairy farms, says Aleksi Astaptsev, Valio’s scientist who developed the calculation model.

Actions reducing emissions are also savings actions

Farmers can play an important role in reducing carbon emissions because a big part of the footprint of food is generated in primary production. Valio is a company owned by 4,700 Finnish milk producers and it pays all its profits to the dairy farms.

Rami Rauhala and his wife Johanna operate a 65-cow dairy farm in Sievi, western Finland. The carbon footprint of the Hilliaho dairy farm was calculated as part of the work to develop the calculator.

- Climate-smart milk production is also resource efficient, i.e. it makes good sense economically. Most of the fields on our farm are either grass silage or grazing pastures. We have also over-seeded to make the vegetation as thick as possible. In our area, the significance of reparcelling is also big. Parcels that have over time become fragmented have been reparcelled into feasible parcels among land owners. When fields are closer to the farm centre, tractors use less fuel. It has been great to notice that us milk producers are part of the solution to climate change. I believe that a growing share of consumers value our work as environmentally sustainable food producers, says Rauhala.

Valio’s goal is that all its farms are using the tool within the next five years. So far, data has been collected from 100 farms.

- We have scheduled a training roadshow for dairy farms and we are providing them with online support, too. The calculator is easy to use and the farmers already have most of the data at hand. I estimate that the average farm can lower its emissions by 30 percent by 2025.  At the same time, we are of course working to reduce emissions from Valio’s factories, transportation and in packaging,” Astaptsev continues. 

Certified calculation model

Valio’s carbon footprint calculation uses the Intergovernmental Panel on Climate Change (IPCC) methodology and data from Valio’s own scientific work that started as animal nutrition research 10 years ago.

- It is great to see Valio create this carbon calculator in order to help their farmers drive down their carbon emissions. It demonstrates the company’s commitment to minimising its emissions and we are pleased to have certified its calculator, says John Newton, Associate Director, Carbon Trust.

Valio will continue developing the carbon footprint calculator. Life cycle models for calculating the carbon footprint of food products do not currently include the soil’s carbon balance. So the carbon footprint of milk, or of any other food, doesn’t include the emissions or carbon binding of the soil.

- Carbon binding in grass fields and emissions from farming peat fields should also be included in the calculations in order to get a more accurate picture of a food’s carbon footprint. Another area of development is combining the nutritional values of different foods with their carbon footprints,” Astaptsev concludes.

Background information

Carbon footprint

The carbon footprint is a single-figure or range representation of a product or activity’s greenhouse emissions. Greenhouse gasses, such as methane, nitrogen oxide, and carbon dioxide, released by the product or activity are converted to a common format, the carbon dioxide equivalent. The carbon footprint is always an estimate and it varies between different farms.

Milk’s carbon footprint

Cows convert the energy and nutrients in grass into milk. This is called rumination, and its price is the methane that is generated in the animal’s rumen. Most of milk production’s emissions (40-50%) are created in the cow’s rumen as well as in manure storage. The second largest share (35-45%) of the carbon footprint is generated in feed production, which releases nitrous oxide. The carbon dioxide generated in different stages of the production chain, e.g. in energy production for factors and in transportation, forms another notable part (10-15%) of the carbon footprint.

Guidelines for calculating a carbon footprint

The Intergovernmental Panel on Climate Change, IPCC, provides guidelines on calculating a food’s carbon footprint at three levels of accuracy. Valio uses the most accurate, i.e. level 3 guidelines, applicable to Finland. Most methods utilised to calculate the carbon footprint rely on general estimates found in external databanks.

Level 1: Emission factors are provided by IPCC
Level 2: Emission factors are calculated with IPCC-provided formulas and parameters
Level 3: Use of the most accurate national calculation methods, factors, and parameters

Emission reductions vs. compensations

It’s also possible to compensate for carbon footprints, i.e. to offset emissions through external actions, such as afforestation projects in developing countries. This does not reduce or change a product’s true carbon footprint. At Valio, our priority is to focus on minimising the emissions in our own production chain in order to permanently reduce emissions. In 2020, we will set targets that are in line with the Paris Agreement: the temperature increase must be limited to 1.5 degrees.


Valio, offering the taste of Nordic nature since 1905, is a brand leader and the biggest dairy business in Finland and a major player in the international dairy ingredients market. The company is owned by dairy cooperatives comprising some 5,100 dairy farmers.

Wellbeing is at the heart of Valio’s world leading technology innovations, expertise and products that are made from clean Finnish milk and other ingredients. Our product development follows in the footsteps of Nobel Prize winner A. I. Virtanen, and the company holds 350 patents in 50 countries. Our efforts to improve animal wellbeing are resolute, and we know that only healthy cows can produce premium milk products. Valio’s milk ranks among the cleanest in the world, and we have zero tolerance for antibiotic residue in milk.

Valio has net sales of EUR 1.7 billion and is Finland’s biggest food exporter. Valio products are found in some 60 countries and account for 30% of Finland’s total food exports. Valio seeks strong growth in international markets and has subsidiaries in Russia, Sweden, the Baltics, USA and China.

Valio – Together we make life better


Too cold for comfort

~ Ensuring worker safety in extreme temperature environments ~

Production, preparation, storage and transportation — none of these aspects of food manufacturing are complete without temperature control. Whether workers are packaging frozen fish or loading dough into blazing furnaces, they must handle temperatures that far exceed the usual comfort and safety limits of the human body. So, how do we produce such items while ensuring worker safety? Here, Tatjana Milenovic, global head of food & beverage segment at ABB, explores the ways manufacturers can protect their staff from extreme temperatures.

The body has many effective mechanisms to deal with changes in temperature such as shivering, perspiring and altered breathing. While the body does this automatically, it would quickly become tiring if a person was tasked with manually carrying out this temperature control in a facility. While the law does not state a minimum or maximum working temperature, the Health and Safety Executive (HSE) advises that temperatures in work rooms in the UK and Europe should be at least 16 degrees Celsius (C), or 13 degrees Celsius if the work involves rigorous physical effort. However, if we consider the temperature requirements to cook, freeze and maintain the safety of food products, these conditions can be difficult to guarantee.

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Out in the cold
Maintaining the cold chain plays an instrumental part in keeping produce fresh from farm to fork and is a key process in food manufacturing. Processing raw meat, for example, must be done in a low temperature environment to prevent the development of harmful bacteria. While a very cold environment may be ideal for frozen food products, the conditions are not so desirable for human workers. Prolonged cold exposure can produce a multitude of health effects including hypothermia, chilblains and, in very extreme cases, even frostbite.

To help keep workers safe, regular breaks are a crucial requirement. While human safety should always come first, it should not hamper production as a consequence. Automation can help solve this issue because picking and packing robots can operate continuously to perform repetitive tasks and reduce the need for human workers in severely low temperatures.

Rising dangers
While extremely cold temperatures are dangerous, the opposite is also true. In the Glaswegian suburb of Hamilton, in Scotland, a cluster of warehouses work tirelessly. As one of eight specialty manufacturing plants belonging to bakery company Finsbury Food, the factory produces a remarkable 180,000 cakes every week. While impressive, these results aren’t totally unique — advanced automation in batch production allows manufacturers to produce thousands of baker’s dozens every day.

However, hundreds of thousands of baked goods require ovens along the conveyor belt to remain in continuous production. Because ovens need to reach temperatures of over 250 degrees Celsius to thoroughly cook products, it’s not long before things start heating up on the shop floor. Overheating can prove fatal, so plant managers must address dangerously high temperatures promptly.

Maintenance engineers could implement stronger air conditioning or better ventilation across the plant. However, if we consider the delicacy of a process such as baking, this method of temperature regulation could impact the quality of products.

Sense the danger
Instead, one method to regulate temperatures in extreme working environments harnesses the benefits of the Internet of Things. Temperature sensors such as ABB’s TSP341-N can be non-evasively installed to monitor the temperature of a working environment and increase safety. Using a network of sensors to calculate temperature algorithms, the equipment can detect when a temperature falls above or below an environment’s average temperature margins between -40 and 400 degrees and alert plant managers via a human machine interface (HMI).

As the sensor is surface mounted and non-invasive, it can be fitted without the need to drill a hole and fit a temperature probe and does not require a shutdown of operations during its installation. Once fitted, workers can quickly take action to rectify the situation or remove employees from the environment until the temperatures have been regulated to a safe level.

When we think about keeping things hot or cold in the food and beverage industry, it’s understandable that we prioritize the safety and quality of the product. While working with the correct temperatures is crucial to almost every food manufacturing process, it is just as important that we ensure the safety of those working in extreme environments.

Next time you’re preparing a frozen meal for the microwave, or tucking into your breakfast pastry, spare a thought for extreme temperatures that may have gone into making it.

For more information about ABB’s range of temperature sensing technology, visit the website today.