Beruflich Dokumente
Kultur Dokumente
Plaintiff McCain Foods Limited, for its Complaint against J.R. Simplot
INTRODUCTION
1. This is an action to cease the unlawful and infringing activities of J.R.
Simplot Company in the manufacture and sale of its frozen potato products.
THE PARTIES
2. Plaintiff McCain Foods Limited (McCain or Plaintiff) is a
company existing under the laws of the Province of New Brunswick, Canada
having a corporate office and principal place of business at 439 King Street West,
5th Floor, Toronto, ON, Canada M5V 1K4. McCain is one of the worlds largest
laws of the United States. This Court has jurisdiction over the subject matter of
this action pursuant to 35 U.S.C. 271, et. seq., and 28 U.S.C. 1331 and 1338.
conducted or solicited within this district. Moreover, Simplot has placed its
products within the stream of commerce, which stream is directed at this district.
throughout the United States, and these products are sold within this district and
Simplot resides in this district and the wrongful acts giving rise to McCains claims
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BACKGROUND
8. McCain was founded in 1957 by brothers, Harrison and Wallace
McCain, with the opening of the first production facility in their hometown of
Florenceville, New Brunswick, Canada. Since its humble beginnings, McCain has
become one of the worlds largest manufacturers of frozen French fries and potato
specialties. McCain also produces other foods, including appetizers, snacks, meals
and vegetables for both the retail and foodservice industries. On February 23,
employees and global sales of CDN$150,000, to now employing more than 20,000
people with global sales of CDN$8.5 billion. McCain operates across six
continents with 47 sites, working with farmers around the world and processing
10. McCain has significant operations in the United States through its
subsidiary, McCain Foods USA, Inc., which has a corporate office and principal
place of business at 2275 Cabot Drive, Lisle, Illinois 60532. McCains products
11. Throughout its existence, McCain has been at the forefront of frozen
-3-
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awarded numerous utility and design patents. In addition to its patents, McCain
has other valuable intellectual property including trade secrets, trademarks and
innovation, McCain is the assignee and owner of all right, title and interest,
including the right to recover for past infringement, in United States Patent
No. 6,821,540 (the 540 Patent) entitled Process for Treating Vegetables and
Fruit Before Cooking. The 540 Patent was duly and legally issued on
November 23, 2004 by the United States Patent and Trademark Office (USPTO), a
true and correct copy of which is attached hereto as Exhibit A and by reference is
herein incorporated.
-4-
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14. McCain is also the assignee and owner of all right, title and interest,
including the right to recover for past infringement, in United States Patent
No. D720,916 (the 916 Patent) entitled Root Vegetable Product. The
916 Patent was duly and legally issued on January 13, 2015 by the USPTO, a true
herein incorporated.
throughout the United States. These products are sold within the state of Illinois,
within this judicial district, and elsewhere around the country. Simplot competes
manufacture its French fry and potato products, Simplot uses a process that
17. The 540 Patent is generally directed to a pulsed electric field process
for treating vegetables and/or fruit before cooking in order to reduce their
resistance to cutting. The process includes applying a high electric field to the
vegetables and/or fruit under such conditions that a resulting temperature increase
-5-
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of the vegetables and/or fruit is almost zero, or low enough as to not amount to a
preheating step.
19. On information and belief, Simplot uses pulsed electric field (PEF)
systems in its United States plants to process potato products that are sold in this
judicial district and throughout the United States. On information and belief, at
least some of these PEF systems have been supplied and/or designed by an entity
20. Product literature from Elea describing its PEF systems is attached
YouTube video describing Eleas PEF systems are attached hereto as Exhibit D
Exhibits C and D, the PEF systems Simplot is using infringe one more claims of
-6-
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the 540 patent. For example, these materials demonstrate that the systems are
-7-
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22. The PEF systems Simplot is using are used to treat vegetables and
fruits before cooking in order to reduce their resistance to cutting. For example, in
cutting improvement and better cuts. Moreover, in Exhibit D the PEF system
Simplot is using is described to cause potato cells to become softer[,] making the
-8-
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-9-
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23. The PEF systems utilized by Simplot are used to apply a high electric
field directly to vegetables and/or fruit. For example in Exhibit C at page 3, the
system is described with a pulse generator and electrodes for applying a high
- 10 -
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using, the high electric field is applied under conditions such that the resulting
increase in the temperature of the vegetables and/or fruit is almost zero or at least
26. The French fry and potato products manufactured by Simplot within
- 11 -
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SIDEWINDERSTM potato products in 2013. These potato products are sold in all
29. The 916 Patent discloses and claims an ornamental design for a root
claimed in the 916 Patent, and the resemblance between the claimed design and
observer. The resemblance between the claimed design and the design of the
comparison:
- 12 -
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32. On information and belief, Simplot has directly infringed the 540
Patent by using PEF systems in the United States, without authority, in a manner
that infringes at least claim 1 of the 540 Patent to the injury of McCain.
U.S.C. 271.
suffered and will continue to suffer monetary damages, including lost profits
its behalf from infringing the 540 Patent, McCain will continue to be greatly and
irreparably harmed.
- 14 -
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has directly infringed the claim of the 916 Patent to the injury of McCain.
U.S.C. 271.
39. Simplots infringement of the 916 Patent has been willful and
deliberate. Simplot had actual knowledge of the 916 Patent prior to the filing of
this lawsuit, and at least as early as August 4, 2016. On that date, the USPTO cited
No. 29/543,939, which later issued as U.S. Patent No. D766,542 (the 542
Patent). The 542 Patent lists the 916 Patent on its face.
suffered and will continue to suffer monetary damages, including lost profits
amount to be determined.
- 15 -
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has been and continues to be deliberate, willful, intentional, and with knowledge of
the existence of the 916 Patent, such that McCain is entitled to enhanced damages
and to recover its attorneys fees and other expenses of litigation pursuant to 35
42. On information and belief, Simplot knew of the 916 Patent and has
actions infringe the 916 Patent. Simplot knew or should have known of the risk
its behalf from infringing the 916 Patent, McCain will continue to be greatly and
irreparably harmed.
asserted herein;
- 16 -
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its behalf or in active concert or participation with them from infringement of the
U.S.C. 284;
(g) That the Court find that this is an exceptional case within the
(i) Such other relief as the Court may deem just and proper.
JURY DEMAND
McCain requests a trial by jury on all issues so triable pursuant to Federal
- 17 -
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JONES DAY
- 18 -
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EXHIBIT A
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US006821540B2
(54) PROCESS FOR TREATING VEGETABLES (58) Field of Search ................................. 426/237, 615,
AND FRUIT BEFORE COOKING 426/518; 83/195.15
(75) Inventors: Jean-Francois Cousin, Lille (FR); (56) References Cited
Fabrice Desailly, Vimy (FR); Adeline
Goullieux, Mareuil la Motte (FR); U.S. PATENT DOCUMENTS
Jean-Pierre Pain, Le Meux (FR) 3,997,678 A 12/1976 Vigerstrom
6,093,432 A * 7/2000 Mittal et al. ................ 426/237
(73) Assignee: Foods Limited, Florenceville FOREIGN PATENT DOCUMENTS
FR 2 250 483 A 6/1975
(*) Notice: Subject to any disclaimer, the term of this GB 2 122 870 A 1/1984
patent is extended or adjusted under 35 OTHER PUBLICATIONS
U.S.C. 154(b) by 170 days.
DeBelle, Nele et al. 2000. J. Plant Physiol. vol. 157, pp.
(21) Appl. No.: 10/326,145 263272.*
Rastogi, N. K. et al. 1999. J. Food Science
(22) Filed: Dec. 23, 2002 64(6)10201023.
(65) Prior Publication Data * cited by examiner
US 2003/0165608 A1 Sep. 4, 2003 Primary ExaminerCarolyn Paden
(74) Attorney, Agent, or FirmBereskin & Parr
Related U.S. Application Data
(57) ABSTRACT
(63) Continuation of application No. PCT/CA01/00917, filed on A process for treating vegetables and fruit in order to reduce
Jun. 20, 2001.
their resistance to cutting. Treatment involves the applica
(30) Foreign Application Priority Data tion of a high electric field directly to the vegetables and
Jun. 21, 2000 (FR) ............................................ 00 07948 fruit, under such conditions that the resulting temperature
increase for the vegetables and fruit is almost zero and at any
(51) Int. Cl." ............................ A23N 7/00; A23N 7/02; rate, sufficiently low not to amount to a preheating step.
A23B 4/015
(52) U.S. Cl. ........................ 426/237; 426/518; 426/615 6 Claims, 1 Drawing Sheet
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US 6,821,540 B2
1 2
PROCESS FOR TREATING VEGETABLES that appear during non-shear cutting will take on a brown
AND FRUIT BEFORE COOKING discoloration during the cooking process; that harms the
product appearance and increases oil absorption.
This application is a continuation of international appli It would be desirable to submit tubers to treatment that
cation number PCTCA01/009917, filed Jun. 20, 2001. will prepare them for cutting, and is efficient; in other words,
a kind of treatment which avoids the shattering effect,
FIELD OF THE INVENTION while minimizing or even eliminating the drawbacks that
This invention concerns a process for treating tubers or were mentioned about traditional preheating.
To overcome the limitations of conventional methods of
roots, and more generally, vegetables and fruit such as 10 pretreating tubers, solutions involving electrical processes
potato, beet, turnip, carrot, Salsify etc., before cooking. were investigated.
BACKGROUND OF THE INVENTION The application of pulsed electric fields is known in
various areas of food product processing, for example food
The invention applies particularly, but not exclusively, to industry, specifically for sugar extraction from beets, or
the processing of potato tubers in the production of French 15 sterilization of food products.
fries. U.S. Pat. No. 3,997,678 (Vigerstrom) discloses a process
Traditionally, the processing of vegetables includes a for processing potato tubers that are intended to be made into
sequence of automated stages, during which vegetable French fries. The process includes a blanching stage
tubers or roots are washed, peeled, size-sorted, cut, between the cutting and the immersion into frying oil, during
blanched, dried, possibly immersed in frying oils, frozen and 20 which the strips are immersed in a bath of water and heated
packed. In the cutting stage, the vegetables are sliced into until sterilization is achieved by application of an electric
pieces, rings, or specifically as relates to French fries, into field through electrodes immersed in the water.
strips. Traditionally, a blanching or precooking stage is included in
By way of example, the description below will particu processes for making tubers into fries. It is meant to reduce
larity focus on the processing of potato tubers intended to 25 the temperature or the frying time, and consists in a pre
make French fries, which is a preferred application of the heating stage, in order to extract reducing Sugars and inac
process of this invention. tivate enzymes. It is seen as a gelatinization of starch.
In order to ease tuber cutting, in other words, to reduce In contrast to the process that is disclosed in U.S. Pat. No.
resistance to cutting, tubers traditionally are submitted to 3,997,678, in which the application of an electric field
heat processing, which increases their flexibility. Typically, 30 occurs following cutting to heat and sterilize the product, the
the tubers are directed toward a horizontal cylindrical tank, present invention focuses on treatment before cutting, to
which is equipped with an endless screw, and contains water reduce the tuber resistance to cutting.
heated to a temperature of 40 to 60 C., where they are left SUMMARY OF THE INVENTION
for a period of 20 to 40 minutes. This process of preparing
the tuber for cutting through heat processing, requires a 35
The invention provides a process that includes, as well
major volume of water (from 25 to 30 cubic meters of water known, a treatment stage for tubers or roots, and more
for an automated line producing 15 tonnes of finished generally, of vegetables and fruit in order to reduce their
product per hour); this volume of water also has to be resistance to cutting, and thus reduce any loss of material
renewed, heated and maintained at the appropriate tempera during subsequent stages of the manufacturing process.
ture. 40
According to the invention, said stage consists in the
This typical process has a number of drawbacks, includ application of a high electric field directly to vegetables and
ing: fruit, under such conditions that the resulting temperature
At the surface of the tuber, a cooking ring is produced, due increase for the vegetables and fruit is almost zero or at least
to starch gelatinization. This degrades the quality of the 45
sufficiently low as not to amount to a preheating stage. The
finished product in terms of texture and colour. The application of a high electric field, such as is used for
colour difference of the cook ring is viewed as a defect extracting sugar from beet and precooking fries, translates to
to be eliminated, which results in a loss of material; vegetables and fruit, and particularly to potato tubers, with
Losses resulting from dissolution of tuber material in the the effect of softening which is favourable to shear cutting
water; 50
during subsequent stages for transforming the tubers into fry
Odors that may develop due to bacterial activity in the strips. The process is found to be insensitive to tuber
water and biological reactions; volume, whatever the size of the tuber, with the absence of
Processing which is not homogenous, since it operates any noticeable elevation of the tuber temperature; as such no
through diffusion toward the inside of the tubers; a cooking ring is formed that would lead to loss of material as
desired inside temperature is reached more rapidly in 55
occurs in the case of heat processing.
small tubers than in medium or large tubers. Tests have shown that, to obtain optimal cutting, tubers
should be immersed in water and an electric field of 46 to 65
Pre-treatment to reduce the tubers resistance to cutting is
necessary to ease the action of cutting tools, avoid twisting V/cm applied between electrodes in the water, during a
of the cut strips or a poor cut, as well as damage to the period of between 3 and 5 seconds.
cutting knives. Inappropriate pre-treatment may result in a 60
BRIEF DESCRIPTION OF DRAWING
non-shear cut, and a shattering or crushing effect, that
appears on the sliced strips as slits that are likely to make the Other features and advantages of the invention will appear
strips fragile. Non-shear cutting means a major deterioration from the following description of a preferred embodiment
of the vegetable cells in the product, and therefore, large loss which is given as a non-limiting example of a process
of material due to deteriorated cells. If a strip breaks below 65 according to the invention.
a minimal desired length, lit will have to be eliminated or In the enclosed drawing, the single figure schematically
directed to a stream for by-product processing. Also, slits represents an apparatus for carrying out the process.
Case: 1:17-cv-01326 Document #: 1-1 Filed: 02/21/17 Page 5 of 5 PageID #:23
US 6,821,540 B2
3 4
DESCRIPTION OF PREFERRED EMBODIMENT given temperature, and since the material, not being
The following description relates to treatment of tubers or cooked, and therefore no longer has a tendency to
roots, specifically potato tubers intended for French fry dissolve in the water;
manufacturing. However, it should be understood that all A very short processing period (3 to 5 seconds, compared
that follows may be generally applied to vegetables and fruit to the 20 to 40 minutes that are necessary for heat
intended to be cut. processing);
After being peeled, the tubers or roots are immersed in Homogenous processing in volume, whatever the tuber
water 1 in a tank 2 that is electrically isolated, and in which size;
two electrodes 3, 4 made of titanium for instance, are 10
Substantial energy savings. The energy consumed during
immersed. heat processing is about 40 Wh/kg, whereas energy
Appropriate systems such as wheels, screws, pipes or consumed during electrical processing is about 6
conveyors, may be used to continuously transport the tubers Wh/kg;
through the space between the electrodes. Electrical treatment before cutting increases enzymatic
The water conductivity is adjusted to be close to, and 15 inactivation performed during blanching.
preferably below, the conductivity of tubers or roots, in order Electrical treatment also helps reduce the blanching time
to limit any water heating. For instance, the water conduc before frying, and thereby loss of material (hydrocarbons
tivity is set to be below about 0.020 S/m. and starch) dissolved in the water because of precooking
performed during the blanching stage.
Preferably, treatment is performed at a low frequency, for 20 Obviously, the invention is not limited to the embodiment
instance, 50 or 60 Hz. described, and many modifications may be made, while
As an example, for potato tubers, an electric field between keeping within this invention.
45 and 65 V/cm is applied to electrodes 3, 4 during periods In particular, while the above example concerns the
of from 3 to 5 seconds. processing of potato tubers for French fry manufacturing, it
For an electric field of 65 V/m applied for 5 seconds, the 25 would be easy for a skilled person to experimentally deter
increase in temperature found for the water/tuber mixture is mine optimal operating conditions for processing other
5.6 C. tubers or roots, or more generally, other vegetables or fruits,
For an electric field of 45 V/cm applied for 3 seconds, this and specifically, to choose a processing period associated
temperature increase is then only 1.6C.; in other words, the with an electric field of a given intensity.
temperature increase is still sufficiently low that it produces 30 Preferably, the electric field should be between 30 and 75
neither any loss of material into the water, nor any cooking V/cm approximately, and the processing period between 1
ring. and 10 seconds approximately.
Precisely determining the voltage applied, and the appli This invention is not limited to the use of an aqueous
cation period, depends on the potato variety. The electrical environment, and is workable with any liquid or fluid which
processing has an impact on the colour, the texture and the 35 conducts electricity to help create an electric field in accor
taste of the finished product. dance with the present invention.
We claim:
Comparative tests performed on different potato varieties 1. A process for treating vegetables and fruit before
(Bintje, Russet Burbank, Premiere varieties) have shown, cooking in order to reduce their resistance to cutting, char
following electrical processing, a quality of cutting which is 40 acterized by the application of a high electric field directly
at least equal to that obtained following traditional heat to the vegetables and/or fruit under conditions such that the
processing. Based on a sample strip which was heat resulting increase in the temperature of the vegetables and/or
processed, to which a sensorial score (tactile appreciation of fruit is almost zero or at least sufficiently low as to not
the roughness of the strip edge) of 2.5 was given, tests with amount to a preheating step.
electric field pre-treatment gave a similar sensorial score of 45 2. A process as claimed in claim 1, characterized in that
3.5 for all varieties tested. It was also noted that the quality the electric field is applied through titanium electrodes that
of cutting increased as the electric field increased. are immersed in water in a tank containing the vegetables
These qualitative assessments were performed together and/or fruit.
with quantitative texture measurements, performed with a 3. A process as claimed in claim 1 or 2, characterized in
texturometer; a device that allows quantification of the 50 that an electric field of 45 to 65 V/cm is applied during a
tuber resistance to slicing. Results showed that the energy period between 3 and 5 seconds.
that is necessary to slice tubers which have been electrically 4. A process as claimed in one of claims 1 to 3, charac
processed is similar to the energy necessary to slice heat terized in that, during application of the electric field, the
processed tubers. vegetables and/or fruit are immersed in water having a
Also, it was found that the energy at slicing decreased 55 conductivity that is below or equal to the conductivity of the
with an increase in electric field. vegetables and/or fruit.
This definitely proves the efficiency of an electric field, 5. A process as claimed in claim 4, characterized in that
which is applied under the conditions of the invention. the conductivity of the water is below 0.020 S/m.
In addition to guaranteeing a shear cut, electrical process 6. A process as claimed in any one of claims 1 to 5,
ing according to the invention has several advantages, 60 characterized in that the process is applied to processing of
including: potatoes prior to cutting the potatoes into strips for the
purpose of producing French fries.
The consumption of a reduced volume of water (renewed
at a lower rate), since there is no need to maintain a
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EXHIBIT B
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US00D720916S
(21) Appl. No.: 29/461,506 Potato Wedge, Apr. 23, 2012. [online.] [retrieved on Aug. 28, 2014].
Retrieved from internet URL: http://www.mccainfoodservice.ca/
(22) Filed: Jul. 24, 2013 en-CA/FriesAndSideOishes/PotatoSideOishes/Wedges/Pages/
5spicedSkinCnPotato Wedges.aspx->.*
(51) LOC (10) Cl. ................................................ 0101
(52) U.S. CI. * cited by examiner
USPC ... D1/125
(58) Field of Classification Search Primary Examiner Deanna L Pratt
CPC ........... A21D 13/0029; A21D 13/0074; A21D Assistant Examiner Katie Mroczka
13/0022: A21D 13/0006; A23L 1/1641; (74) Attorney, Agent, or Firm Bereskin & Parr
A23L 1/005 LLP/S.E.N.C.R.L., s.r.l.
USPC ............ D1/100130, 199; D7/504, 509, 510,
D7/523, 524, 555, 566, 568, 584587, 602, (57) CLAIM
D7/672, 300.1; D21/386, 672, 803, 821, We claim the ornamental design for a root vegetable product,
D21/412: D19/91: 426/92, 94, 95, 99, 101, as shown and described.
426/138139, 143, 279, 282,283, 391,
426/514; D11/146, 151, 154, 78, 131, 141, DESCRIPTION
D11/152; D14/480.5, 484.1: D25/119, 121,
D25/126; D30/160; 220/566; D34/28, 29 FIG. 1 is a perspective view of a root vegetable product in
See application file for complete search history. accordance with our new design;
FIG. 2 is a left side view thereof.
(56) References Cited FIG. 3 is front view thereof;
|U.S. PATENT DOCUMENTS
FIG. 4 is rear view thereof;
FIG. 5 is a right side view thereof;
2,159,246 A * 5/1939 Beyer ............................ 426/500 FIG. 6 is a top plan view thereof; and,
2,463,112 A * 3/1949 Kipnis ..... ... 426/439 FIG. 7 is a bottom view thereof.
D272,009 S + 1/1984 Zonnenberg . ... D1/199
D295,225 S + 4/1988 Ito .................................. D1/125 1 Claim, 2 Drawing Sheets
Case: 1:17-cv-01326 Document #: 1-2 Filed: 02/21/17 Page 3 of 4 PageID #:26
FIG. 4 FIG. 5
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EXHIBIT C
Case: 1:17-cv-01326 Document #: 1-3 Filed: 02/21/17 Page 2 of 12 PageID #:29
Pulsed
Electric
Field
Systems
PEF SYSTEMS
SafeJuice SmoothCut PEFPilot
1
Case: 1:17-cv-01326 Document #: 1-3 Filed: 02/21/17 Page 3 of 12 PageID #:30
2 3
Case: 1:17-cv-01326 Document #: 1-3 Filed: 02/21/17 Page 4 of 12 PageID #:31
Liquids,
Liquids,
semi-liquids
semi-liquids
& non-foods
& non-foods 1 1 Apple
Apple
juicejuice 2 2 Orange
Orange
juicejuice 3 3 Beans
Beans 4 4 Osmotic
Osmotic
drying
drying
Solid
Solid
products
products
Shelf
Shelf
life extension,
life extension, Diffusion
Diffusion
Shelf
Shelf
life increase
life increase Soaking
Soaking
retains
retains
freshness
freshness enhancement
enhancement
5 5 MilkMilk 6 6 Syrup
Syrup 7 7 FruitFruit
purepure 8 8Dried
Dried
vegetables
vegetables 9 9 Asparagus
Asparagus 10 10 Grass
Grass
SafeJuice
SafeJuice SmoothCut
SmoothCut
Saponins
Saponins
release,
release,
10,10,
100,
100,
1100
1100 LessLess
fouling
fouling Yeast
Yeast
inactivation
inactivation Premium
Premium
quality
quality
Moisture
Moisture
release
release
texture
texture
modification
modification CellCell
disruption
disruption One,
One,10,10,
100,
100,
1000
1000
11 11
Microorganisms
Microorganisms 12 12 Algae
Algae 13 13
Strawberry
Strawberry
juicejuice 14 14 Melon
Melon
juicejuice 15 15 KiwiKiwi
pure
pure 16 16 Flowers
Flowers 17 17 Yogurt
Yogurt 18 18 Pesticide
Pesticide 19 19 Waste
Waste
water,
water, 20 20 Potato
Potato 21 21 Fries
Fries 22 22 Chips
Chips 23 23 Sweet
Sweet
potato
potato 24 24 Mushroom
Mushroom
Process
Process
water
water
StopStop
fermentation,
fermentation, Colour
Colour
extraction
extraction Fresh
Fresh
taste
taste Premium
Premium
quality
quality HighHigh
quality
quality
product
product Perfume
Perfume
oils,oils, LowLow
energy
energy Decontamination
Decontamination Bacterial
Bacterial
digestion
digestion Water
Water
release,
release, Cutting
Cutting
improvement,
improvement, Better
Better
cuts,
cuts, Cutting
Cutting
improvement
improvement Flavour
Flavour
concentrate
concentrate
inactivation
inactivation & oil&release
oil release colour
colour
extraction
extraction pasteurization
pasteurization or decontamination
or decontamination structure
structure
modification
modification higher
higher
quality
quality better
better
taste
taste
25 25 Grape
Grape
juicejuice 26 26 Soup
Soup 27 27 Acerola
Acerola
cherry
cherry 28 28Coconut
Coconut
water
water 29 29 Pomegranate
Pomegranate 30 30Pineapple
Pineapple
juicejuice 31 31 Coolant
Coolant 32 32Power
Power
capsules
capsules 33 33 Rapeseed
Rapeseed 34 34 Sugar
Sugar
beetbeet 35 35 Onion
Onion 36 36 Tomato
Tomato 37 37 Meat
Meat
38 38 Chicken
Chicken
breast
breast
juicejuice
Yield
Yield
increase,
increase, Increase
Increase
shelf
shelf
life, life, Antioxidant
Antioxidant Retains
Retains
freshness
freshness Extraction
Extraction
of healthy
of healthy Enzyme
Enzyme
control
control Reduce
Reduce NewNew
rawraw
ingredients
ingredients Oil &Oil
protein
& protein LowLow
energy
energy Brining
Brining
& & Improved
Improved
yield,yield,
Drying
Drying
enhancement
enhancement PeelPeel
removal
removal
colour
colour
extraction
extraction pathogen
pathogen
removal
removal extraction
extraction compounds
compounds& colour
& colour microbial
microbial
loadload extraction
extraction sugar
sugar
extraction
extraction tenderisation
tenderisation reduced
reduced
marinating
marinating
timetime
39 39 Wine
Wine 40 40 BeerBeer 41 41 Tomato
Tomato
juicejuice 42 42
Passion
Passion
fruitfruit
juicejuice 43 43 Carrot
Carrot
juicejuice 44 44 Spinach
Spinach 45 45 KaleKale 46 46 Paint
Paint 47 47Nutrient
Nutrient
media
media 48 48 Broccoli
Broccoli 49 49 Sugar
Sugar
cane
cane 50 50
Cassava
Cassava
/ Manioc
/ Manioc 51 51 Olives
Olives 52 52 Pomace
Pomace
Fermentation
Fermentation LowLow
heatheat Shelf
Shelf
life extension
life extension
& & LowLow
heatheat LowLow
heatheat Microbial
Microbial
inactivation
inactivation Juice
Juice
preservation
preservation Microbial
Microbial
inactivation
inactivation LowLow
heatheat
sterilization
sterilization Extraction
Extraction
of of Increase
Increase Softening
Softening
& & ColdCold
press
press
oliveolive
oil oil Pectin
Pectin
extraction
extraction
control
control pasteurization
pasteurization viscosity
viscosity
management
management treatment
treatment pasteurization
pasteurization & colour
& colour
extraction
extraction & cell
& cell
disintegration
disintegration healthy
healthy
compounds
compounds sugar
sugar
yieldyield improved
improved
peeling
peeling
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Pulse Generator
Belt systems are the optimal solution for the
treatment of tubers, roots, vegetables and control system Touch Screen, measurement of peak voltage and current,
connectors for oscilloscope, safety interlock, emergency off.
fruits. Our SmoothCut system is available in
a range of four models: the SmoothCut One, cooling Air or water cooled depending on system.
10, 100 & 1000. Each option is fully customizable
dimensions Dependent on system, stainless steel cabinet.
to your requirements.
Services Required
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Pulse Generator
For liquid foods & non-foods Elea SafeJuice
is available in three versions: SafeJuice 10, 100, control system Touch Screen, measurement of peak voltage and current,
connectors for oscilloscope, safety interlock, emergency off.
1100. With capacities from 50 L 10 000 L per hour.
Hygienic integrated design CIP & SIP ready. cooling Air or water cooled depending on system.
Its modular design is easy to configure Up to 10 000 l/h of pumpable products, subject to
capacity
and maintain. load ratio and process requirements.
electrodes Titanium.
Services Required
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Pulse Generator
Our trial batch system can treat solids and liquids
control system Touch Screen, measurement of peak voltage and current,
for scientific and pilot scale applications. We offer connectors for oscilloscope, safety interlock, emergency off.
different treatment chamber sizes up to
power supply 220 V, 50 Hz.
10 L treatment volume resulting in high flexibility,
changing the treatment parameters such as field cooling Air cooled.
strength, specific energy input and sample size. dimensions 1525 x 955 x 1546 mm (W x D x H), stainless steel cabinet.
Services Required
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GLOBAL SUPPORT
24 / 7 / 365 Emergency Support Remote Monitoring & I N S TA L L AT I O N
As part of our service contract we supply each customer with Optionally the Elea PEF systems can be connected for remote
round the clock technical support. diagnostic and support by our Customer Service Department.
For this option, Elea can offer a specific package.
Yearly replacement kits
During the yearly planned production shut-downs it is critical Original wear & tear parts
We offer a full support service around the world
that all parts are available for maintenance. Elea offers Original Elea service parts are manufactured using the highest
our highly skilled technical team provide full
guaranteed on-time delivery of the complete replacement kits quality materials and made for continuous operation and
installation and maintenance support.
that would allow the local service technician or Elea service maximum performance in all our machines.
engineers to maintain the machines in the shortest possible
time. In-house equipment / product test Elea PEF systems are designed to be compatible
as well as product development programs with any control system and are fully accredited
Proactive Maintenance Programs
Using our extensive test facilities allows Elea to assist and certified for regional installation anywhere
Depending on the machine model and type of application, the customers test current as well as develop new products using in the world.
maintenance program can be tailored to your specific needs Eleas Pulsed Electric Field technology. Additionally we can
and thus optimize performance. The Elea preventive service offer product development programs that allow customers
inspections are designed to put our customers at ease with Elea supports the option for remote monitoring
to create or maintain competitive advantages.
respect to our products. Production uptime is maximized services and maintenance. As part of our service
by conducting the inspections in conjunction with a proper Knowledge & training programs contract we provide each customer with around
maintenance schedule and the replacement of parts as
Investment in training of your maintenance engineers and the clock technical support.
necessary. The Elea customer service department can assist
operators will ultimately result in well trained and skilled
you in determining the schedule best suited to your needs.
personnel allowing the best possible system operation
and performance, i.e. yield, settings, up-time and safety.
Performance Care (System Calibration)
Experienced and well-trained staff are essential for your
It is highly recommended that the systems are annually success. Elea offers in-house as well as on-site training tailored
inspected and verified for correct calibration. The annual to your specific requirements.
calibration will include a verification of the safety interlocks
used with the system. This would be carried out as part of the
Performance Care Upgrade Program
Elea Proactive Maintenance Program.
Advice and assistance concerning future modifications
Service Contracts and upgrades. This is applicable for both hardware and
software modifications. As part of the Service Contracts, any
By having a Elea service contract, our Elea service
software updates are included. Should you have any further
engineers will work closely with you firstly to determine your
requirements we would welcome your feedback to enable us
requirements and then offer a suitable solution for you to
to provide you with the best possible all-round service.
integrate into your maintenance program as applicable on
site. The service plan will be well prepared and will act as the
basis of a maximized performance, optimum efficiency and
low running cost. After all, it is all about cost of ownership,
capacity and ultimately yield. The Proactive Maintenance
Programs are part of the Service Contracts.
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info@elea-technology.com
+49 (0) 5431 92629 70
Prof.-von-Klitzing-Str. 9
D - 49610 Quakenbrck
Germany
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EXHIBIT D
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