NJ

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Across
  1. 2. Nelson-Jameson ships more than 25 truckloads of these each month. Sold in various heat levels.
  2. 4. A substance added to food to preserve flavor or enhance its taste.
  3. 8. Ability to track food products through the supply chain
  4. 10. The sector where food products are sold to consumers.
  5. 12. To make milk uniform by breaking down fat globules.
  6. 13. In 1949, Nelson-Jameson founders studied density maps and relocated the business where the ___ were.
  7. 17. Delivering products to consumers
  8. 19. A key aspect of food production, ensuring product standards.
Down
  1. 1. Critical for preventing contamination in food processing.
  2. 3. Meeting present needs without compromising future generations
  3. 4. Free from contamination caused by harmful bacteria, viruses, or other microorganisms.
  4. 5. Using varied hues to differentiate items in a production facility.
  5. 6. A process involving microorganisms, vital for yogurt production.
  6. 7. Prepared culture media system used for microbial testing.
  7. 9. A protein that accelerates chemical reactions, used in cheese making.
  8. 11. Protein-rich byproduct of cheesemaking, often used in supplements
  9. 14. A cultured dairy product.
  10. 15. The location of Nelson-Jameson's newest distribution center
  11. 16. The steps involved in transforming raw materials into food.
  12. 18. Heat treatment to kill bacteria in milk.