Ashton, and go home. The board took a ballot, and it carried unanimously. No one asked, nor knew, why that name was suggested but it finally ended a long night of discussion. Over the weekend of June 13th, Ashton was full of activities for the big anniversary. Everything from a Walk, Pa- rade, Carnival, Fireworks, and Car Show were on the schedule to help residents celebrate. Crest Foods was re- coginzed as Business of the Year for 2015 and participated in the parade on Sunday afternoon. About 15 employ- ees and their children and grandchildren along with DeLores Meiners and family threw out candy on the parade route. Thank you to everyone who walked in the parade with Crest!
Crest Foods Holds Open Houses
Pam Furman leading a tour at the Consumer Products Lab Open House
Open House at the Ingredient Division Lab
On Saturday June 13th the Consumer Products Division as well as the Dairy Ingredient Division hosted an Open House during the 150th Ashton Celebration. In the Consumer Products Division at 904 Main Street, Ashton, a couple hundred people lined up to take a peek behind the tinted main street windows. Tour Guides Joyce & Mike Meiners, Mark Dempsey, Tom Windelborn, Pam Furman, and Holly Gleissner took turns walking small groups through the new lab space. The lab was staged as if it were a normal working day. On display were also many of the items we currently produce in the Consumer Prod- ucts Division. Our visitors were surprised at how nice the lab looked and at our extensive research and development capabilities. All in Ashton, Illinois. Who knew? Each visitor was sent home with a commemorative Crest Foods Koozie. A big thanks goes out to everyone who made the open house a success. Tour guides at 905 Main Street, where our Dairy Ingredient Division is located, were Dr. Herb Wyckoff, Technical Service Director; Chuck Reynolds and Aaron Baker, Lab Technician’s for Product Development; Jeff Hacaga, Lab Research Technical Manager and Steve Crook, Product Development Manager. Our Dairy Ingredient Division has a full Research & Development staff to formulate systems for dairy manufacturers to produce cost effect solu- tions to run in their plants. Crest Foods custom blends most stabilizing systems for specific dairies to insure our individual customers receive exactly what works best in their facility to reach their finished product standards. Our staff has over 75 years of experience total in dairy formulating and processing. This group of people is well versed in creating stabilizing systems for cultured products; fluid and frozen dairy; as well as other product applications. We have 2,630 sq. ft. of laboratory space, including an evaluation room. Our 1,650 sq. ft. pilot plant has equipment typically found in a dairy so our R&D staff can mimic how products will run through the plant. The visitors to this facility were able to hear detailed descriptions of how our products are formulated and eventually end up on your table in things like sour cream or cottage cheese.
July, August & September 2015 Crest Ink 5
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