TechKim
13 years ago
Food Technology Service, Inc. Reports Earnings
Date : 11/14/2011 @ 9:30AM
Source : Business Wire
Stock : Food Technology Service, Inc. (VIFL)
http://ih.advfn.com/p.php?pid=nmona&article=49932355&symbol=VIFL
Food Technology Service, Inc. Reports Earnings
Food Technology Service (NASDAQ:VIFL)
Intraday Stock Chart
Today : Monday 14 November 2011
Food Technology Service, Inc. (Nasdaq: VIFL), had record revenues of $1,011,650 during the third quarter of 2011 compared to revenues of $815,275 for the same period in 2010. This is an increase of approximately 24.1 percent. The Company had income before taxes during the third quarter of 2011 of $416,825 compared to income before taxes of $319,411 during the third quarter of 2010. This is an increase of approximately 30.7 percent. For the first three quarters of 2011, the Company had revenues of $2,782,249 and income before taxes of $1,085,513. Revenues during the first three quarters of 2010 were $2,238,329 and the Company had income before taxes of $824,626. Revenues increased by about 24.3 percent and income before taxes increased by approximately 31.6 percent in the first three quarters of 2011 compared to the same period in 2010. Almost twenty-one percent of revenues for the first three quarters of 2011 resulted from a customer that we had previously identified as intermittent. That customer now anticipates using the Company’s services at least through 2012.
The Company has periodically evaluated the value of tax-loss carry-forwards on its financial statements and resulting changes make the comparison of income before taxes presented above more useful when comparing reporting periods. During the third quarter of 2010, based on increased profitability and potential future profitability, the Company decreased its valuation allowance against the deferred tax asset by $480,600 which resulted in an increase in net income of $360,400. The valuation allowance at the end of the third quarter of 2011 is zero. These adjustments resulted in net income during the third quarter of 2011 of $259,625 versus net income of $679,811 during the third quarter of 2010. Similarly, the Company had net income of $700,013 during the first three quarters of 2011 verses $994,926 during the same period in 2010.
Food Technology Service, Inc. CEO Dr. Richard Hunter said: “I am pleased to announce record revenues for FTSI during the third quarter of 2011. Attaining over $1,000,000 of revenue in a quarter certainly represents a positive milestone for the Company.”
Food Technology Service, Inc. provides irradiation services for medical products, food items and consumer goods to enhance the safety of those products. The Company is certified to ISO 13485:2003 standards for the provision of radiation sterilization services for medical devices.
Except for historical matters contained herein, the matters discussed in this press release are forward-looking statements and are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. These forward-looking statements reflect assumptions and involve risk and uncertainties that may affect business and prospects and cause actual results to differ materially from these forward-looking statements.
http://ih.advfn.com/p.php?pid=nmona&article=49932355&symbol=VIFL
TechKim
13 years ago
Ground Beef Recalled Due to E. coli
http://www.webmd.com/food-recipes/food-poisoning/news/20110815/ground-beef-recalled-due-to-e-coli?ecd=wnl_nal_wlw_081511
Possible Contamination Prompts Recall of 60,000 Pounds of Ground Beef in Southeastern U.S.
By Jennifer Warner
WebMD Health News
Reviewed by Laura J. Martin, MD
Aug. 15, 2011 -- More than 60,000 pounds of ground beef sold at three major grocery store chains in the Southeast have been recalled because of potential E. coli contamination.
The ground beef was supplied by National Beef Packaging Co. of Dodge City, Kan. and sold by Winn-Dixie Stores Inc, Publix Super Markets Inc., and Kroger Co.
The USDA says routine testing at an Ohio Department of Agriculture facility revealed E. coli 0157:H7 bacteria. Further investigation identified the National Beef Packing Co. as the sole source of the tainted ground beef.
The USDA says there have been no reports of illness from the tainted ground beef.
E. coli 0157:H7 is a potentially deadly bacteria that can cause bloody diarrhea, dehydration, and in the most serious cases, kidney failure.
Children, the elderly, and people with weak immune systems are the most susceptible to illness caused by E. coli bacteria.
What to Do
Officials say the ground beef recall affects products sold mainly in Florida, Georgia, Alabama, Mississippi, Louisiana, South Carolina, and Tennessee. But the meat was also sent to several distributors and may have been repackaged for sale nationwide.
At Kroger, the recalled products include ground chuck, ground beef patties and meatballs, and meat loaf made in the stores. Packages have a "sell by" date of July 29 through Aug. 12 and were sold at stores in Georgia, South Carolina, Alabama, and Knoxville, Tenn.
At Publix, the products include meatballs, meat loaf, ground chuck patties, prepared burgers, stuffed peppers, seasoned Salisbury steak, and other ground beef products with "sell by" dates of July 25 through Aug. 12. The products were sold at stores in Alabama, Georgia, South Carolina, Florida, and Tennessee.
At Winn-Dixie, recalled products include ground chuck and patties with "sell by" dates between July 31 and Aug. 12.
People should return any affected ground beef products to their stores for a full refund.
USDA officials recommend that all ground beef products be cooked to a temperature of 160 degrees in order to kill any potentially harmful bacteria.
For more information on the recall, contact National Beef at (816) 713-8631.
TechKim
13 years ago
Food Technology Service, Inc. Reports Earnings
http://finance.yahoo.com/news/Food-Technology-Service-Inc-bw-3164253192.html?x=0&.v=1
Press Release Source: Food Technology Service, Inc. On Thursday August 11, 2011, 9:30 am
MULBERRY, Fla.--(BUSINESS WIRE)-- Food Technology Service, Inc. (NASDAQ:VIFL - News) had revenues of $910,707 during the second quarter of 2011 compared to revenues of $761,230 for the same period in 2010. This is an increase of approximately 19.6 percent. The Company had income before taxes during the second quarter of 2011 of $363,747 compared to income before taxes of $277,624 during the second quarter of 2010. This is an increase of approximately 31 percent. For the first half of 2011, the Company had revenues of $1,770,559 and income before taxes of $668,688. Revenues during the first half of 2010 were $1,423,054 and the Company had income before taxes of $505,215. Revenues increased by about 24.4 percent and income before taxes increased by approximately 32.4 percent in the first half of 2011 compared to the same period in 2010. The Company’s statement of operations reflects non-cash deferred income tax expense for the second quarter of 2011 of $137,900. This resulted in net income during the second quarter of 2011 of $226,077 versus net income of $173,124 during the same period in 2010, an increase of 30.6 percent. Similarly, the Company’s statement of operations reflects non-cash deferred income tax expense for the first half of 2011 of $228,300, with net income of $440,388 during the first half of 2011 verses $315,115 during the same period of 2010. This is an increase of 39.8 percent. About fifteen percent of first half revenues resulted from an intermittent customer that is anticipated to continue using the Company’s services into the first half of 2012.
Food Technology Service, Inc. CEO Dr. Richard Hunter said “I am pleased by the continued growth of our Company. We expanded our processing capacity through the purchase of additional Cobalt during the second quarter and are well positioned to accommodate customer growth.”
Food Technology Service, Inc. provides irradiation services for medical products, food items and consumer goods to enhance the safety of those products. The Company is certified to ISO 13485:2003 standards for the provision of radiation sterilization services for medical devices.
Except for historical matters contained herein, the matters discussed in this press release are forward-looking statements and are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. These forward-looking statements reflect assumptions and involve risk and uncertainties that may affect business and prospects and cause actual results to differ materially from these forward-looking statements.
Contact:
Food Technology Service, Inc.Richard G. Hunter Ph.D., 863-425-0039President/CEOwww.ftsi.us
TechKim
14 years ago
Drug-resistant salmonella possibly in turkey burgers
Health officials warn tainted meat may still be in stores despite earlier recall
http://www.msnbc.msn.com/id/42425976/ns/health-food_safety/
By JoNel AlecciaHealth writer
msnbc.com
Government health officials are warning that salmonella bacteria detected in an outbreak of food poisoning from popular turkey burgers may be resistant to common drugs used to fight serious infection.
At least a dozen people in 10 states have been sickened by raw, frozen turkey burger products produced by the Jennie-O Turkey Store in Willmar, Minn. The firm recalled nearly 55,000 pounds of the meat last week after illnesses were reported, according to the Centers for Disease Control and Prevention.
Late Monday, CDC officials announced that the strain of Samonella Hadar found in the meat appear to be resistant to several common antibiotics, including ampicillin, amoxicillin/clavulanate, cephalothin and tetracycline.
Drug resistance can "increase the risk of hospitalization or possible treatment failure in infected individuals," a CDC statement said.
Health officials have long worried about development of a strain of drug-resistant bacteria in a mass outbreak of foodborne illness.
Among the 12 people with illnesses associated with the turkey burgers, three have been hospitalized. No deaths have been reported.
Illnesses have been detected in people from ages 1 to 86, with a median age of 29. Cases have been reported from Dec. 27, 2010 through March 24, 2011. Illnesses that occurred after March 18 may not yet be logged because it can take two to three weeks between the time a person becomes ill and when the infection is reported.
Story: Drug-resistant salmonella? Maybe next time
So far, illnesses have been reported in Arizona, California, Colorado, Georgia, Illinois, Missouri, Mississippi, Ohio, Washington and Wisconsin. Wisconsin has three cases; the nine other states reported one case apiece. Investigators have not been able to confirm that all of the ill people actually ate the burgers; however, at least three peple in Colorado, Ohio and Wisconsin specifically reported eating the turkey burgers the week before they became ill. Samples of turkey burgers taken from patients' homes in Colorado and Wisconsin tested positive for Salmonella Hadar.
The recall includes 4-pound boxes of Jennie-O Turkey Store All Natural Turkey Burgers with seasonings Lean White Meat. Each box contains 12 1/3-pound individually wrapped burgers. The boxes are marked with a use-by date of Dec. 23, 2011 and a lot code of 32710 through 32780. Establishment number P-7760 is located within a USDA mark of inspection on the front of each box.
Health officials warn that recalled turkey burgers might still be in grocery stores and in consumers' homes, including in the freezer. Consumers should return the product to the place of purchase for a refund. Otherwise, dispose of the product in a closed plastic bag placed in a sealed trash can to prevent animals from eating the meat.
© 2011 msnbc.com Reprints
.
TechKim
14 years ago
Food Technology Service, Inc. Reports Earnings
Date : 03/30/2011 @ 10:02AM
Source : Business Wire
Stock : Food Technology Service, Inc. (VIFL)
http://ih.advfn.com/p.php?pid=nmona&article=47084586
Food Technology Service, Inc. Reports Earnings
Food Technology Service (NASDAQ:VIFL)
Historical Stock Chart
1 Month : March 2011 to April 2011
Food Technology Service, Inc. (Nasdaq: VIFL) today announced financial results for the year ending December 31, 2010. Food Technology Service, Inc. had revenue of $3,010,320 in 2010 which is a 19.6 percent increase over 2009 revenue of $2,515,978. The Company had net income of $1,137,446 or $0.413 per share in 2010 compared to $698,358 or $0.253 per share in 2009. This is an increase of approximately 62.9 percent. The Company has periodically increased the estimated benefit of deferred tax credits which can make comparisons to prior year operations difficult. To facilitate such comparisons, the Company had income before taxes of $1,094,946 in 2010 compared to income before taxes of $559,358 in 2009. This is an increase of approximately 92.8 percent.
Revenue for the fourth quarter of 2010 was $771,991 compared to $640,739 during the same period in 2009. This is an increase of about 20.5 percent.
Food Technology Service, Inc. CEO Dr. Richard Hunter said, “This year marks a revenue record for the Company. I am pleased by our increased profitability and the fact that we have significant cash reserves and no long term debt.” “I look forward to continuing success in 2011,” said Hunter.
Food Technology Service, Inc. provides irradiation services for food items, medical products and consumer goods to enhance the safety of those products. The Company is certified to ISO 13485:2003 standards for radiation sterilization services for medical devices.
Except for historical matters contained herein, the matters discussed in this press release are forward-looking statements and are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. These forward-looking statements reflect assumptions and involve risk and uncertainties that may affect business and prospects and cause actual results to differ materially from these forward-looking statements.
10 bagger
14 years ago
Food Technology Service, Inc. Reports Earnings
Business Wire - Mar 30 at 10:02
Company Symbols: NASDAQ-SMALL:VIFL
MULBERRY, Fla.--(BUSINESS WIRE)-- Food Technology Service, Inc. (Nasdaq: VIFL) today announced financial results for the year ending December 31, 2010. Food Technology Service, Inc. had revenue of $3,010,320 in 2010 which is a 19.6 percent increase over 2009 revenue of $2,515,978. The Company had net income of $1,137,446 or $0.413 per share in 2010 compared to $698,358 or $0.253 per share in 2009. This is an increase of approximately 62.9 percent. The Company has periodically increased the estimated benefit of deferred tax credits which can make comparisons to prior year operations difficult. To facilitate such comparisons, the Company had income before taxes of $1,094,946 in 2010 compared to income before taxes of $559,358 in 2009. This is an increase of approximately 92.8 percent.
Revenue for the fourth quarter of 2010 was $771,991 compared to $640,739 during the same period in 2009. This is an increase of about 20.5 percent.
Food Technology Service, Inc. CEO Dr. Richard Hunter said, "This year marks a revenue record for the Company. I am pleased by our increased profitability and the fact that we have significant cash reserves and no long term debt." "I look forward to continuing success in 2011," said Hunter.
Food Technology Service, Inc. provides irradiation services for food items, medical products and consumer goods to enhance the safety of those products. The Company is certified to ISO 13485:2003 standards for radiation sterilization services for medical devices.
Except for historical matters contained herein, the matters discussed in this press release are forward-looking statements and are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. These forward-looking statements reflect assumptions and involve risk and uncertainties that may affect business and prospects and cause actual results to differ materially from these forward-looking statements.
CONTACT: Food Technology Service, Inc.
Richard G. Hunter Ph.D., 863-425-0039
President/CEO
www.ftsi.us
Source: Food Technology Service, Inc.
TechKim
14 years ago
Salmonella prompts Skippy peanut butter recall
Some reduced-fat batches contaminated, no reports of sickness
http://www.msnbc.msn.com/id/41943365/ns/health-food_safety/
msnbc.com news services
updated 3/6/2011 11:56:38 PM ET 2011-03-07T04:56:38
Bacteria found in batches of Skippy peanut butter has prompted a recall in 16 states.
Unilever issued a press release stating that Skippy Reduced Fat Creamy Peanut Butter Spread and Skippy Reduced Fat Super Chunk Peanut Butter Spread are being recalled in several states because they may be contaminated with Salmonella.
No illnesses to date have been reported related to the recall, the release says.
Health highlights EPA Healthy to-do: Cramped? Give yourself some space
Mice in cramped conditions show more stress than ones with room to roam. Humans may also be hardwired to seek out spaciousness. How you can make your space seem larger.
.E. coli found on 50 percent of shopping carts
Sniff test: Living without a sense of smell
Botox for your bits? Shot may smooth over sex problems
FDA defends actions on tainted wipes
..The product was distributed in Arkansas, Connecticut, Delaware, Illinois, Iowa, Maine, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Dakota, Pennsylvania, Virginia and Wisconsin.
The affected products are packaged in a 16.3 oz plastic jar and have UPCs 048001006812 and 048001006782, which can be found on the side of the jar's label, below the bar code.
They also include 'best-if-used-by-dates' MAY1612LR1, MAY1712LR1, MAY1812LR1, MAY1912LR1, MAY2012LR1 and MAY2112LR1.
The limited recall is being conducted in cooperation with the Food and Drug Administration.
© 2011 msnbc.com
TechKim
14 years ago
Year-End Flurry of Food Recalls, Illness
Sprouts, Parsley, Cilantro, Pastry, Cheese in Separate Recalls
By Daniel J. DeNoon
http://www.webmd.com/food-recipes/news/20101228/yearend-flurry-of-food-recalls-illness?ecd=wnl_day_123110
WebMD Health NewsReviewed by Laura J. Martin, MDDec. 28, 2010 -- A nationwide recall of curly parsley and cilantro is the latest in a year-end flurry of food warnings and outbreaks of food-borne illness.
In the two most serious of these outbreaks:
At least 89 people in 15 states fell ill with salmonella infections after eating contaminated Alfalfa Sprouts and Spicy Sprouts from Tiny Greens Organic Farm of Urbana, Ill. Many of those who fell ill reported eating sandwiches at Jimmy John's restaurants.
100 people became ill after eating pastries made by Rolf's Patisserie, a gourmet European bakery in Lincolnwood, Ill. Various desserts were shipped wholesale and repackaged by other retailers. Whole Foods has recalled gingerbread houses and a wide range of pastries, pot pies, and quiche originally made by Rolf's.
Parsley/Cilantro Recall -- Salmonella
In the latest recall, J&D Produce of Edinburg, Texas, has recalled its Little Bear brand curly parsley and cilantro. Tests of the products in Quebec, Canada and in Detroit detected salmonella contamination.
The items were packed from Nov. 30 to Dec. 6. According to the Associated Press, the company is also recalling other produce that came through its production lines on these dates: arugula, leeks, collards, curly mustard, gold beets, kale, green Swiss chard, plain mustard, plain parsley, kohlrabi, rainbow Swiss chard, mint, methi leaf, beets, daikon, red Swiss chard, turnips, turnip greens, and dill.
No known illnesses have yet been associated with this recall. J&D promises a full refund of any affected product.
Alfalfa Sprouts -- Salmonella
On Dec. 27, the FDA warned consumers not to eat Alfalfa Sprouts and Spicy Sprouts (a mix of alfalfa, radish, and clover sprouts) from Tiny Greens Organic Farm.
The preliminary results of a CDC/FDA investigation link many of the illnesses to sandwiches from Jimmy John's restaurant outlets. About half of the 89 cases reported as of Dec. 21 were in Illinois residents who ate at Jimmy John's. The restaurant has stopped putting sprouts on its sandwiches.
The sprouts were also distributed in 4-ounce and 5-pound containers to farmers markets, restaurants, and groceries in Illinois, Indiana, Iowa, Missouri, and possibly other states in the Midwest.
Illnesses from salmonella with the same DNA fingerprint as the outbreak strain have been identified in Connecticut, Washington D.C., Georgia, Hawaii, Iowa, Illinois, Indiana, Massachusetts, Missouri, New York, Pennsylvania, South Dakota, Tennessee, Texas, Virginia, and Wisconsin.
Pastries -- Staph Toxin
On Christmas Eve, the Lincolnwood, Ill., bakery Rolf's Patisserie recalled products made after Nov. 1, 2010.
The products include tiramisu, cakes, cobblers, decorated cookies, tarts, pastries, and pies (including pot pies). Because these foods are sold wholesale, they may be repackaged by retailers under various labels.
The foods contain toxins produced by Staphylococcus aureus. Poisoning occurs from ingesting these toxins, not from Staph infection. Illness onset is usually within one to six hours after eating the contaminated food. Symptoms include nausea, vomiting, stomach cramps, and diarrhea. Severe cases are rare but may include headache, muscle cramps, and changes in blood pressure and pulse rate.
Whole Foods has removed the foods from its shelves. Included in the Rolf's recall are pre-assembled gingerbread houses sold in Arkansas, Colorado, Connecticut, Illinois, Indiana, Florida, Kansas, Louisiana, Maine, Massachusetts, Michigan, Minnesota, Missouri, Nebraska, New Jersey, New Mexico, New York, Oklahoma, Rhode Island, Texas, Utah, and Wisconsin.
Also included in the recall are the following products sold by Whole Foods in Illinois, Indiana, Michigan, Minnesota, Missouri, Nebraska, and Wisconsin:
Items sold in Bakery:
UPC Code
Product Desc
Item Size
Unit of Measure
23691600000
WFM 6 IN CHERRY CRUMB PIE
12
OUNCES
23600700000
WFM 6 INCH APPLE PIE
20
OUNCES
23692300000
WFM 6IN APPLECRAN CRMB PIE
19
OUNCES
23693100000
WFM 9 IN HOUSE KEY LIME PIE
34
OUNCES
23654800000
WFM 9 INCH CHOC SILK PIE
48
OUNCES
23691800000
WFM 9IN APPCHDR CRUMB/DBL PIE
34
OUNCES
23692200000
WFM 9IN APPLCRAN CRUMB/DBL PIE
37
OUNCES
23659200000
WFM 9IN BANANA DULCE D LCH PIE
52
OUNCES
23650700000
WFM 9IN BLACKBERRY CHRRY PIE
60
OUNCES
23659800000
WFM 9IN BOSTON CREME PIE
40
OUNCES
23691500000
WFM 9IN CHERRY CRUMB/DBL PIE
40
OUNCES
23659600000
WFM 9IN COOKIES AND CREAM PIE
42
OUNCES
23650000000
WFM 9IN CRML APPLE CHSCAKE PIE
44
OUNCES
23690900000
WFM 9IN PEACH CRUMB/DBL PIE
37
OUNCES
23650500000
WFM 9IN RASP PCH CRUMB/DBL PIE
60
OUNCES
23611000000
WFM CAKE CHOC MOUSSE 8IN 58OZ
58
OUNCES
23182200000
WFM CHOC FLOURLESS CAKE 6IN
24
OUNCES
23610800000
WFM CHOC FLOURLESS CAKE 8IN
32
OUNCES
UPC Code
Product Desc
Item Size
Unit of Measure
23629500000
WFM LEMON MERINGUE PIE 9 INCH
1133
GRAMS
23184200000
WFM MINI CARAMEL TART 1OZ
1
OUNCES
23615900000
WFM MINI CHOC FRESH FRUIT TART
1
OUNCES
23173400000
WFM MINI CHOC GANACHE TART 1OZ
1
OUNCES
23129700000
WFM MINI CHOC RASPBERRY TART
1
OUNCES
23648700000
WFM MINI CHOCOLATE MOUSSE TART
1
OUNCES
23152700000
WFM MINI FRESH FRUIT TART 1OZ
1
OUNCES
23658200000
WFM MINI GERMAN CHOC TART
1
OUNCES
23121200000
WFM MINI KEY LIME TART
1
OUNCES
23618600000
WFM MINI LEMON MERINGUE TART
1
OUNCES
23185400000
WFM MINI LEMON TART 1OZ
1
OUNCES
23619600000
WFM MINI MERINGUE TART
1
OUNCES
23651200000
WFM MINI ROCKY ROAD TART
1
OUNCES
23167600000
WFM STRAWBERRY & CREAM PIE 9IN
24
OUNCES
23621700000
WFM APPLE PIE 9 INCH 1/2
22
OUNCES
23621800000
WFM 9IN CHOCOLATE SILK PIE 1/2
24
OUNCES
23614300000
WFM TIRAMISU CAKE 6IN 22OZ
16
OUNCES
23167100000
WFM PUMPKIN ANGEL FOOD CAKE
16
OUNCES
23187900000
WFM LEMON CREAM PIE 9 IN
40
OUNCES
23605700000
WFM MINI COCONUT TART
1
OUNCES
23612900000
WFM TIRAMISU CUP 6OZ
6
OUNCES
23625000000
WFM CRANBERRY WLNT UPSIDE CAKE
19
OUNCES
23642700000
WFM TRES LECHES CUP
6
OUNCES
23660100000
WFM 9IN CRML APPLE WALNT PIE
44
OUNCES
23669000000
WFM CREME BRULEE
5
OUNCES
23671700000
WFM 9 INCH IN HOUSE PUMPKIN PIE
32
OUNCES
23695700000
WFM YULE LOG
27
OUNCES
Items sold in Prepared Foods:
UPC Code
Product Desc
Unit of Measure
23773800000
CHICKEN POT PIE 9INCH SPECIAL
26 OUNCES
23851300000
BEEF & MUSHROOM POT PIE 9IN
26 OUNCES
23853500000
CURRY CHICKEN POT PIE LARGE
26 OUNCES
23856300000
FAMILY SIZE TURKEY POT PIE
16 OUNCES
23923600000
TOFU POT PIE 9 IN
26 OUNCES
23928400000
CHICKEN POT PIE 9IN
26 OUNCES
23928500000
VEGETABLE POT PIE 9 IN
26 OUNCES
9948280244
CHICKEN POT PIE LARGE
26 OUNCES
9948280320
TURKEY POT PIE LARGE
26 OUNCES
23785900000
CORN PEPPPER QUICHE WHOLE
12 OUNCES
23788900000
SMSALMONLEEKGOATQUICHESLICE
BY POUND
23789300000
SMSALMON LEEK GOAT CHS QUICHE
BY POUND
23789400000
SPINACH MUSH QUICHE SLICE
BY POUND
23807900000
MUSHROOM QUICHE SLICE
BY POUND
UPC Code
Product Desc
Unit of Measure
23808100000
SPINACH QUICHE SLICE
BY POUND
23808200000
SPINACH QUICHE WHOLE
12 OUNCES
23808300000
WFM BROC CHEDDAR QUICHE SLICE
BY POUND
23808400000
BROCCOLI CHEDD QUICHE 9 IN
12 OUNCES
23949900000
WFM QUICHE TOMATO BASIL SLICE
BY POUND
23950200000
WFM QUICHE LORRAINE SLICE
BY POUND
23950300000
QUICHE LORRAINE 9 IN
12 OUNCES
23950700000
LEEK GOAT CHEESE QUICHE SLICE
BY POUND
23967800000
TOMATO BASIL QUICHE 9IN
12 OUNCES
9948280061
QUICHE BROCCOLI CHEDDAR
12 OUNCES
9948280063
QUICHE LORRAINE 9
12 OUNCES
9948280065
QUICHE TOM BASIL 9
12 OUNCES
75452
CATERING QUICHE LORRAINE
12 OUNCES
75453
CATERING QUICHE BROCCOLI CHDDR
12 OUNCES
75454
QUICHE TOMATO BASIL
12 OUNCES
76009
QUICHE SPIN AND MUSHROOM
12 OUNCES
72418
QUICHE LEEK AND GOAT CHEESE
12 OUNCES
Soft Cheese Recall -- E. Coli
On Dec. 17, Sally Jackson Cheese of Oroville, Wash., recalled soft, raw milk cheeses made from cow, goat, and sheep milk. The cheeses were distributed nationwide.
The cow and sheep cheeses are wrapped in chestnut leaves, while the goat cheese is wrapped in grape leaves. They may have an outer wrapping of waxed paper.
The cheeses may have been the source of E. coli O157:H7 infections reported by Washington State and Oregon health authorities.
Whole Foods Market carried some of these cheeses. Some carry the Sally Jackson label, but others were simply wrapped in clear plastic and sold with a Whole Foods Market scale label.
E. coli o157:H7 infection can be dangerous. It causes diarrhea, often with bloody stools. Although most healthy adults recover, the infection can cause kidney failure. Consumers who develop symptoms of E. coli infection should immediately seek medical care.
TechKim
14 years ago
Food Technology Service, Inc. Reports Earnings
Date : 11/15/2010 @ 9:30AM
Source : Business Wire
Stock : Food Technology Service, Inc. (VIFL)
http://ih.advfn.com/p.php?pid=nmona&article=45237730&symbol=VIFL
Food Technology Service, Inc. Reports Earnings
Food Technology Service (NASDAQ:VIFL)
Intraday Stock Chart
Today : Monday 15 November 2010
Food Technology Service, Inc., (Nasdaq: VIFL) had revenues of $815,275 during the third quarter of 2010 compared to revenues of $547,685 for the same period in 2009. This is an increase of approximately 49 percent. The Company had income before taxes during the third quarter of 2010 of $319,411 compared to income before taxes of $62,491 during the third quarter of 2009. This is an increase of approximately 411 percent. For the first three quarters of 2010, the Company had revenues of $2,238,329 and income before taxes of $824,626. Revenues during the first three quarters of 2009 were $1,875,239 and the Company had income before taxes of $410,289. Revenues increased by approximately 19.4 percent and income before taxes increased by approximately 101 percent in the first three quarters of 2010 compared to the same period in 2009.
Included in revenue for the first three quarters of 2009 is a settlement fee of $85,229 relating to the termination of a warehouse lease with a former customer. Without the settlement fee, revenue from operations for the first three quarters of 2009 would have been $1,790,010.
The Company’s statement of operations reflects non-cash deferred income tax benefit for the three months ended September 30, 2010 in the amount of $360,400. The Company periodically evaluates the value of tax-loss carry-forwards on its financial statements. During the third quarter of 2009, the Company increased the value of the deferred tax asset which increased net income by $281,000. During the third quarter of 2010, based on increased profitability and potential future profitability, the Company again increased the value of the deferred tax asset which increased net income by $360,400. These adjustments resulted in net income during the third quarter of 2010 of $679,811 versus net income of $343,491 during the third quarter of 2009. Similarly, the Company had net income of $994,926 during the first three quarters of 2010 verses $691,289 during the same period in 2009.
Food Technology Service, Inc. CEO Dr. Richard Hunter said “I am pleased by the third quarter, 2010 results. They show that the Company has fully recovered from the loss of a large customer in 2009 and returned to significant revenue growth.”
Food Technology Service, Inc. provides irradiation services for medical products, food items and consumer goods to enhance the safety of those products. The Company is certified to ISO 13485:2003 standards for the provision of radiation sterilization services for medical devices.
Except for historical matters contained herein, the matters discussed in this press release are forward-looking statements and are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. These forward-looking statements reflect assumptions and involve risk and uncertainties that may affect business and prospects and cause actual results to differ materially from these forward-looking statements.
http://ih.advfn.com/p.php?pid=nmona&article=45237730&symbol=VIFL
TechKim
14 years ago
Form 10-Q/A for FOOD TECHNOLOGY SERVICE INC
http://biz.yahoo.com/e/101005/vifl10-q_a.html
--------------------------------------------------------------------------------
5-Oct-2010
Quarterly Report
Item 2. Management's Discussion and Analysis of Financial Condition and
Results of Operations
Food Technology Service Inc. had revenues of $761,230 during the second quarter of 2010 compared to revenues of $652,724 for the same period in 2009. This is an increase of approximately 16.4 percent. The Company had net income before taxes during the second quarter of 2010 of $277,624 compared to net income of $165,926 during the second quarter of 2009. This is an increase of approximately 67.3 percent. For the first half of 2010, the Company had revenues of $1,423,054 and net income before taxes of $505,215. Revenues during the first half of 2009 were $1,327,554 and the Company had net income before taxes of $347,798. Revenues increased by about 7.2 percent and net income before taxes increased by approximately 45.3 percent in the first half of 2010 compared to the same period in 2009.
The Company's statement of operations reflects non-cash deferred income tax expense for the three months ended June 30, 2010 in the amount of $104,500. In reporting periods prior to December 31, 2009, the Company had presented income tax expense with a corresponding benefit as management continued to reduce its valuation allowance for the deferred tax asset. For reporting periods after December 31, 2009, management discontinued reducing the valuation allowance resulting in a non-cash expense for income taxes. This resulted in net income during the second quarter of 2010 of $173,124 versus net income of $165,296 during the second quarter of 2009. Similarly, the Company's statement of operations reflects non-cash deferred income tax expense for the six months ended June 30, 2010 in the amount of $190,100, with net income of $315,115 during the first half of 2010 verses $347,798 during the same period of 2009.
Included in revenue for the second quarter and first half of 2009 is a settlement fee of $85,229 relating to the termination of a warehouse lease with a former customer. Without the settlement fee, revenue from operations for the second quarter and first half of 2009 would have been $567,495 and $1,242,325 respectively. Cost comparisons in the following paragraphs are presented both with and without the lease settlement revenue.
During the second quarter of 2010, processing costs as a percentage of sales were 17.6 percent. This compares to 17.1 percent with the lease settlement revenue and 19.6 percent without such revenue during the second quarter of 2009. These costs are relatively fixed and the slight decrease in 2010 reflects less processing time required for the revenue replacing that from the lost customer. General administrative and development costs as a percentage of sales during the second quarter of 2010 were 34.1 percent. This compares to 41.4 percent with the lease settlement revenue and 47.7 percent without such revenue in the second quarter of 2009. These costs are also relatively fixed and the decline in general, administrative and development expenses, as a percentage of sales, is primarily due to the increased sales.
During the first half of 2010, processing costs as a percentage of sales were 17.5 percent. This compares to 17.6 percent with the lease settlement revenue and 18.9 percent without such revenue in the first half of 2009. Again, these costs are relatively fixed. General, administrative and development costs as a percentage of sales were 34.3 percent during the first half of 2010. This compares to 40.3 percent during the first half of 2009 with the lease
settlement revenue and 43.1 percent during the first half of 2009 without such revenue. The 2009 percentages were slightly elevated by the cost of roof renovations but generally reflect the fixed nature of these costs and the increase in revenue.
Liquidity and Capital Resources
As of June 30, 2010, the Company has cash on hand of $1,187,094 and accounts receivable of $301,349.
TechKim
14 years ago
Seafood News Food Safety & Health
http://www.seafoodsource.com/newsarticledetail.aspx?id=4582
By James Wright, SeaFood Business associate editor
22 April, 2009 - Timid raw bar recruits may soon run out of excuses to hoist a halfshell. Live oysters, it appears, may not be much of a health risk after all, if a newly approved yet controversial shellfish processing technique in the United States catches on.
Irradiation, or the use of radioactive energy, is actually not new at all, having been first used on food more than 40 years ago. But while the U.S. Food and Drug Administration has long approved irradiation on foods like meat and eggs, the market remains limited partly because irradiated products must be labeled as such. The agency approved irradiation for only some produce last summer.
But for oysters, which can carry microorganisms and the stigma of potential sickness to those who consume them raw, a "Radura" logo - the international symbol indicating irradiated foods - could be the seal of approval some wary seafood consumers want to see. University of Florida researchers say a method they developed is now FDA-approved, and a Louisiana oyster supplier says irradiated oysters will be on the market in the coming weeks.
Dr. Steve Otwell, Ph.D., extension seafood specialist at the Gainesville, Fla., school's Aquatic Food Products Lab, says the gamma irradiation process his research team refined along with Food Technology Service in Mulberry, Fla., is only approved for molluscan shellfish like oysters and clams. Otwell says the FDA approved the process in December.
After several years, the researchers determined a safe radiation dosage level to rid live oysters of bacteria like Vibrio vulnificus without harming the product. Vibrio, a common bacterium found in oysters in the Gulf of Mexico and elsewhere, is harmless to the shellfish but can cause serious gastrointestinal illnesses if consumed by humans.
"The dose level won't make the product radioactive, but it is strong enough to kill the bacteria," said Otwell.
Radiation is energy that moves in particles or waves; unlike sunlight and microwaves, the process does not alter the product as long as the maximum dosage level is not exceeded, which would occur if the product is exposed for too long.
In simple terms, a radioactive source - in this case, cobalt rods under water - emits ionizing radiation in a large chamber in which the material is configured to allow penetration. For shellfish processing, a pallet of oysters in typical waxed cardboard boxes is run through a chamber to be exposed to the radiation.
Motivatit Seafoods of Houma, La., has worked with Otwell's team since the beginning of the project. The oyster supplier and processor is widely known throughout the industry as a pioneer of high-pressure processing (HPP), which also rids oysters of bacteria. However, HPP also essentially shucks the oysters, which are fastened together with a gold-colored band or seal before shipping.
Irradiated oysters are a "step between natural (unshucked) oysters and Gold Band," says Kevin Voisin, VP of marketing and new business development for Motivatit, adding that the process is time- and cost-efficient. A truckload of oysters can be treated in about 40 minutes, a job that typically takes a full day with HPP.
"Irradiation has some interesting advantages. The processing is tremendously faster if you have the right facility," said Voisin. "It's not just faster - it accepts a more diverse range of oysters, they don't have to fit into a cookie cutter."
Voisin, who adds that irradiated oysters will be market-ready in three weeks to a month, doesn't see a Radura label as an obstacle. "I see it as a benefit," he said, citing the widespread availability of irradiated ground beef. "Ten years ago, I would have seen consumer perception as an issue. Today, that's significantly changed. At the foodservice level there's almost 100 percent understanding."
Illnesses from raw oyster consumption appear to be on the rise. According to a 2007 report by the Centers for Disease Control and Prevention, the number of vibrio infections confirmed in 2006 was the highest since its Foodborne Diseases Active Surveillance Network, or FoodNet, began surveillance in 1996. According to a CDC spokesperson, an average of 45 laboratory-confirmed vibriosis cases from oyster consumption were recorded annually in Gulf Coast states between 1996 and 1998. FoodNet only records incidents of foodborne illnesses in 10 states.
Still, some environmental groups oppose the use of irradiation on food products. The process, which is also widely used to sterilize objects like disposable medical instruments like syringes, has been criticized for its potential to mask poor sanitation at other phases of the food supply chain.
Food & Water Watch (FWW) of Washington, D.C., says irradiation is expensive, ineffective, impractical and potentially dangerous. In her 2008 book, "Zapped! Irradiation and the Death of Food," FWW Executive Director Wenonah Hauter said no studies show that, over the long run, irradiated foods are safe.
But since heat pasteurization is widely considered a safe method for eliminating pathogens from other types of food, proponents argue that irradiation shouldn't be assumed as a method for masking food-safety issues.
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