View post tag: fleet View post tag: Naval View post tag: Navy July 20, 2012 Industry news Norfolk Naval Shipyard (NNSY) completed its largest Docking Planned Incremental Availability (DPIA) July 15, returning USS Harry S Truman (CVN 75) to the fleet after 470,000 man-days of maintenance.Nimitz-class aircraft carriers have a set maintenance plan which must be adhered to in order for these ships to last the 50 years they’re designed for.Part of the maintenance plan includes periodic dry docking to perform work below the waterline, which isn’t possible while the ship is in water.“Truman has easily been the most challenging project of my career,” said Matt Durkin, NNSY project superintendent. “We learned a lot along the way, and we’re proud of the cohesive team we’ve developed.”As a Naval Sea Systems Command field activity, the shipyard’s focus on technical rigor and discipline in ship maintenance procedures ensures quality work and results in higher fleet readiness.Truman entered dry-dock in March 2011, for extensive overhaul of the hull, tanks, seawater systems, and propulsion shafting as well as complex replacements of reactor control systems and the main combat system mast. Following undocking in late January 2012, Truman spent six months pierside completing production work and an in-depth equipment testing and crew certification phase. “The entire shipyard family is proud to have returned such a vital asset to the fleet,” said Capt. Mark Bridenstine, NNSY shipyard commander. “Our goal, as always, is to deliver world-wide first-time quality material readiness to the ships of the United States Navy and to the men and women who serve on them.”Following the availability, Truman will begin preparations for its sixth full deployment since being commissioned in 1998.Norfolk Naval Shipyard is a field activity of the Naval Sea Systems Command, and the oldest industrial facility belonging to the U.S. Navy. The shipyard specializes in repairing, overhauling and modernizing ships and submarines.[mappress]Naval Today Staff, July 20, 2012; Image: US Navy View post tag: Returns Back to overview,Home naval-today Norfolk Naval Shipyard Returns USS Harry S Truman to Fleet View post tag: USS View post tag: S Norfolk Naval Shipyard Returns USS Harry S Truman to Fleet View post tag: News by topic View post tag: Harry View post tag: shipyard View post tag: Truman View post tag: Norfolk Share this article
Reformulation has resulted in overall salt reductions of up to 50% in many of the UK’s most popular brands of cakes and biscuits since February 2006. And the sector has also been proactive on reducing artificial colours and trans fats, but sat fat reduction remains a challenge.All this has been achieved at huge cost to manufacturers and without compromising the taste or quality of many well-loved products. But the government needs to be realistic about the pace at which the industry can keep delivering new innovations, says Denise Crane, technical director at the Biscuit Cake Chocolate & Confectionery Sector Group. “It is particularly challenging for suppliers to achieve further salt reductions in their products while also making changes to their nutritional profile, such as reducing saturated fat.”More lobbying in Europe is still needed, she adds. “We were pleased to see MEPs have backed the approach to GDA labelling as the best way to help consumers make informed choices about the food they buy. But there are still plenty of technical issues to be addressed, such as the derogation from net quantity indication for products normally sold by number, including cakes.” Equipment for weight verification of these products would be very expensive to introduce, she says. Cake in the news Bakels has revamped its cake mixes range with new and improved recipes: sponge mix, chocolate sponge mix, muffin & crème cake, chocolate muffin & crème cake, Genoese mix, Madeira mix and fruit cake. All are sold in 12.5kg bags.Delice de France has launched a range of whoopie pies into foodservice. Available in three mixed cases of 2×10 units, they include traditional classic whoopies, in Belgian chocolate or Victoria sponge varieties; strawberry and lemon whoopies; and mallow and chocolate whoopies. The whoopies come in 80-95g individually wrapped packs.Vandemoortele is marketing preportioned Banquet D’Or thaw-and-serve traybakes. Chocolate and coconut sponge and chocolate melt-down cake are the most popular sellers. Other lines include a toffee and hazelnut sponge and a bread and butter pudding.