Impress Metal Packaging announced investment on a new drawn-wall-ironed (DWI) production line at its Moëlan-sur-Me Impress Metal Packaging announced investment on a new drawn-wall-ironed (DWI) production line at its Moëlan-sur-Mer plant in France in September 2010 Irish glass packaging company Ardagh Glass Group acquired Impress Metal Packaging for €1.7bn The deal was closed in December 2010 following the approval of the European and US authorities The resulting entity is named Ardagh Group The new line is the third DWI food cans production facility built by Impress in Europe it is the first DWI facility to be custom-built The line began supplying food cans to the French processed food market by the end of 2010 Impress opened its first DWI line in 2008 in Deventer The second DWI line was opened in Sutton-in-Ashfield DWI is a production technique similar to that used in the making of beverage cans has short processing times and is also suited for making large volumes of cans with identical specifications The process of reforming the thin sheets into a cylinder with a loose end without changing the thickness of the material is called ‘drawing’ while the process of thinning the walls of a can by passing it through circular dies is called ‘ironing’ This technique allows for the manufacture of cans in a reduced number of steps The containers manufactured via the DWI process generally have a thin upper wall and heavy lower wall sections The bottom of the container is thick to provide protection from leakages The DWI technique eliminates the common problem of split flanges and simplifies the trimming operation by a simple die cut instead of conventional rotary knife cutting The raw material used in the manufacture of cans is tin plate It is a thin steel metal layer with tin electro coating on both the sides it is coated with an organic material to avoid chemical reactions between the container and the product The unwound and treated metal sheet is fed into a cupping press which draws multiple shallow cups at each stroke The drawn cups are rammed through a series of rings with tungsten carbide internal surfaces The height of the can is increased in the parallel body-making machine It is therefore cooled by pouring lubricants used during the cupping process Flooding of lubricants also flushes away any metallic debris The uneven top of the can is trimmed to give a clean edge and correct overall height The cans are washed and dried to remove any traces of the lubricant the food cans are given an external coating of lacquer to protect the surface from corrosion The lacquer is dried by passing the cans through a thermally heated oven at 210°C The cans are then passed through a flanging machine to flange the top outwards The flanged top will be sealed after the can is filled at the customer site The flanged cans are passed through beading machines which give circumferential beads to the walls The beaded cans are passed through an automatic light tester in order to check their quality Cans with any pinholes or fractures are automatically rejected by the light tester the inside of the cans is coated with lacquer using an airless spray system before being dried in the oven The cans are finally packed on a pallet for shipment to the customer Give your business an edge with our leading industry insights View all newsletters from across the GlobalData Media network 2vs0Lehigh 15 Pirates over Lehigh9/24/2024 11:47:00 PM | Men's Soccer As Scarlette Le Corre edges slowly through the sun-blazed shallows at low tide emerald sea lettuce and ginger sea spaghetti kaleidoscope around her rubber boots like two-tone marbling ink No step is taken without first scrutinising the marine life at her feet – this highly trained eye doesn't miss a subaqueous beat A head of rock-clinging sea lettuce unveiled by the ebbing ocean is deftly cut off and popped in her bucket of water A fistful of coarse red dulse and clumps of green hairy cheveux de mer (grass kelp) – which sea-vegetable gourmets in France simply rinse "Nature is generous and gives us many riches," said Le Corre "I've eaten seaweed for 35 years and am in good form – eat algae and life is très très belle." Le Corre is the original female French fisher Back in 1979 she was one of the nation's first women to pass her Brevet de mécanicien à la pêche qualifying her to captain a saltwater fishing boat and has since spent four decades working tirelessly in a masculine industry where women at sea are traditionally believed to bring bad luck a salt-of-the-earth fishing port in Finistère southern Brittany – the sort of place where street graffiti reads "plus de pêcheurs moins de supermarchés" (more fishermen less supermarkets) and the menfolk spend two weeks at sea working the town's 43-strong fleet of deep-sea trawlers Le Corre is alone at sea in her 1950s orange-and-white boat called Mon Copain (My Boyfriend) tending her cultivated sea fields of wakame garlands or casting her nets for sole red mullet and the occasional lobster or octopus to sell at morning markets in Le Guilvinec and neighbouring Penmarc'h Afternoons are spent gathering seaweed on the seashore "There's no room for failure in a profession considered only for men," Le Corre told me I don't ask men for help – I assume complete responsibility to the very end." Mention retirement to this feisty grandmother and her pace only quickens "A slice of bread or toast each morning with tartare d'algues made from raw seaweeds colza oil and rock samphire vinegar," she explained proudly dulse and nori Le Corre forages to make the tangy strong-tasting spread is organic and fresh off the rocks around Pointe de la Men Meur in Le Guilvinec Long ago historians identified this flat granite headland pocketed with bizarre lunar-like sinkholes as the site of a quarry where millstones were dug out in the Middle Ages round stone bases for the many roadside crosses peppering this Celtic region in north-west France Algaculture is a centuries-old living Breton tradition she simply grew up with "I have collected seaweed from the moment I could walk Le Corre typically gathers 10 tonnes of thongweed (sea spaghetti) Breton kombu and royal kombu along the rocky seashore – all by hand with a knife and scissors Scavenging for wild algae along Finistère's rocky coast has been a natural pastime in this staunchly seafaring part of the world since time immemorial.Powerful memorabilia at the Écomusée des Goémoniers et de l'Algue (Museum of Seaweed Harvesters and Seaweed) in the village of Plouguerneau Black-and-white photographs show 19th-Century goémoniers (seaweed harvesters) raking kelp – the generic name for brown drift weeds – washed ashore on sandy Breton beaches and piling it onto horse-drawn wagons with pitchforks Antiquarian prints depict them carting the kelp off to nearby sand dunes to dry and burn it for several days in open-air ovens but the valuable iodine-rich ash could be sold to iodine factories on the northern coast for glass making Remaining cinders were scattered on farmland as fertiliser Other harvesters worked out at sea from flat-bottomed wooden boats using long-handled sickles to guillotine strands of weed growing in wild underwater kelp forests near the shore and around offshore islands: 25 tonnes of cut kelp produced 1 tonne of ash or 15kg of iodine Harvesting was strictly seasonal (March to September) and everyone had a second occupation – fishing or farming – to ensure a year-round income • Why it's hard to find love in France • Northern Ireland's forgotten 'seafood' • The French republic no one knows Today, algaculture produces more than 30 million tonnes of seaweed globally a year and is booming (35.82 million tonnes in 2019 compared to 4.2 million in 1990 and 0.56 million in 1950, according to the UN's Food & Agriculture Organisation's 2020 World Fisheries and Aquaculture Report) European farmers remain responsible for less than 1% of world production and favour wild stock over farmed where the rocky coastline tangoes for 2,700km and 1,000-odd islands and islets speckle the pristine offshore waters coupled with miles of protective rocky shores to keep strong currents at bay render Brittany seaweed farmland par excellence "Seaweed flourishes in temperate water and sunlight which is why it grows in shallower waters near land," Le Corre explained a myriad of white dots bobbing on the water could easily be mistaken for a colony of resting seagulls The floating grid of white buoys is actually her cultivated sea field Algolesco recently began exploiting another 207 hectares in sheltered waters offshore from Moëlan-sur-Mer "Seaweed demand is exploding – soon it will be a luxury product," asserted small-scale farmer Le Corre who yields three tonnes of organic wakame a year from her single hectare at sea Each October she suspends her culture lines of baby seaweed in the Atlantic and six months later after several nail-bitingly destructive winter storms she sets sail in Mon Copain to heave out lines heavy with silky Seaweed demand is exploding – soon it will be a luxury productFor centuries Bretons have boiled frizzy-red pioka (Irish moss) in milk to make a natural gelling agent used in far Breton (a type of clafoutis or sweet batter flan) Long before the invention of aluminium foil cooks in Brittany wrapped fish in leaves of nori or dulse to keep it moist while cooking seaweed substituted firewood as fuel until well after World War One islanders traditionally smoked rolls of hand-cut pork over a seaweed fire for five consecutive days to create aromatic sausages called saucisses de Molène are embracing Brittany's natural bounty of sea veg with newfound gusto "I take the best of what I have around me – which is what grows in my garden and the sea my 'other' garden right in front of me but it has always been eaten here in Brittany," said Royer "In a restaurant you have to be careful how you present it on the plate it doesn't work – but incorporate small pieces throughout and it is sensational." Gastronomic meals at Castel Ac'h open with an apricot cheese and dulse sablé (shortbread) and a basket of pain aux algues (seaweed bread) accompanied by salted Breton butter spiked with nori flecks As canny in the kitchen as at sea, Le Corre cooks up a seaweed storm at her wildly popular dégustation (tasting) and cooking workshops where she demonstrates how ancient conservation methods (such as salting and pickling) and family recipes marry with local algae to sensational effect: syrupy wakame jam paired with warm goats' cheese on toast; mackerel and wakame rillettes; a sweet spoon of velvety salted butter caramel peppered with wakame flakes Each dish combining her dried or fresh salted seaweeds Each is also turbo-powered when you consider that sea lettuce contains eight times more vitamin C than an orange and 10 times more calcium than milk the only source of nutrients in algo-cuisine is the natural ebb and flow of the tide and the rise and fall of the sun "A fistful of seaweed is food for a month Everything traditionally done with fruit and vegetables I do with seaweed," said Le Corre with pride "It is my heritage – a savoir faire born from the beaches I grew up on the endless days I spent with my father at sea 60 years ago." Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram If you liked this story, sign up for the weekly bbc.com features newsletter called "The Essential List". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday. {"image":{"pid":""}} Would you eat a meal dreamed up by a computer?AI v The Mind: We explore the world of food and ask if human expertise is the only way to deliver great flavour. Turkey's wild and rugged Black Sea regionFood writer Nick Kwek finds out how the wild landscape of Turkey's Black Sea region influences local cuisine. The blunder that changed chickens foreverHow this one simple mistake gave birth to the 50-billion-dollar US chicken industry. The hunt for the world's most expensive fungusReel takes you to Italy to explore how the world's rarest and most expensive ingredient ends up on our tables. 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The truth about supplements and who should be taking themBy 2025 sales of vitamins and supplements are expected to reach an estimated 700 million USD - but do they work? Why we should treat food like medicineMore people than ever are expected to suffer from diet-related illnesses. 4vs2Connecticut Boote's Four-Point Night Lead Pirates to Win Over UConn9/23/2023 8:54:00 PM | Men's Soccer 13' | GOOOOOAAAAALLLLL!!!!!HUGO!!! We take the early 1-0 lead over UConn!#HALLin🔵⚪ pic.twitter.com/H5DOJBtPHk 17' | HOW 'BOUT ANOTHER!?Rikard Cederberg scores his first collegiate goal off a beautiful cross from Borgy!#HALLin🔵⚪ pic.twitter.com/24zLxsejRH 63' | ANOTHER ONE FOR RICKY!!Rikard Cederberg scores his second goal of the night, and of his career!#HALLin🔵⚪ pic.twitter.com/s2Q67E2aEy This year’s race begins in the Vendée and heads across northern France before turning south to the Alps and the Pyrénées Stage one, Noirmoutier-en-Isle-Fontenay le Comte 201kmStage 1A flat opener no doubt amid relief that the race is not crossing to the mainland via the tidal causeway of Le Passage du Gois although with long stretches on exposed coastal roads if the wind blows the race could splinter as it did in Holland in 2015 a sprint from a reduced bunch is a near-certainty with a single fourth-cat climb: another day for Mark Cavendish and company Time to explain a minor change to the format intended to liven up the the first nine stages; as well as time bonuses at the finish a few seconds are on offer at a sprint close to the finish; today’s is 14km out and should make the finale even more hectic For the GC men days one and two are about staying upright and in touch This is the first chance for gaps to open – particularly if it’s breezy or wet – and all eyes will be on Team Sky who have yet to win a Tour team time trial peppered with corners and with two little hills after halfway to put any strugglers under pressure Into the cycling heartland of Brittany for a third sprint day - no wonder the young Australian fastman Caleb Ewan was devastated to be left out The race should have a more controlled pattern now – breakaway sprint – where it is to be hoped that Peter Sagan will stay in a straight line avoiding last year’s controversy and a final 100 kilometres with five climbs with the bonus sprint on a further short ascent near the finish A good day for a break as the finale will be hard to control or for a sprinter who can climb like Sagan or Arnaud Démare A classic tense stage when the Tour won’t be won but it could be lost dead straight Breton Alpe d’Huez in the final 16 kilometres: the first true test for the overall contenders The run-in to the climb the first time will be hectic as the riders fight for position; a crash or a puncture could be ruinous this climb favours riders such as Spain’s Alejandro Valverde or Chris Froome probably with the wind on the riders’ backs on the rolling roads of Normandy; this will be fast and it is destined for a sprint although if the breeze is north-westerly and teams feel enterprising the race could split up in the finale One for the usual suspects: Mark Cavendish André Greipel and new kid on the block Fernando Gaviria The fifth flat day out of the first eight; let’s hope the sprints haven’t all gone to Marcel Kittel and that the shenanigans have been relatively restrained repeated small climbs and descents which look innocuous on the profile the wind could make life interesting; again Lots of cobbles on a potentially key stage: the final 109km includes 15 pavé sectors but offering little respite - the longest tarmac stretch is 12km - leaving little chance to regroup after a puncture or crash Toughest section is Camphin-en-Pévèle at 18km to go this could be carnage; Geraint Thomas will fancy his chances but Vincenzo Nibali won the 2014 race on a similar stage A lengthy transfer to the Alps for more off-roading two kilometres of unpaved road on the hors-catégorie Col de Glières; three other climbs will provide a rude awakening after nine stages on the flat With a descent to the finish after the brutal double of the Cols de Romme and Colombière the script is an attack from Romain Bardet Following the recent trend for short mountain stages this has three major ascents including a summit finish; La Rosière is draggy rather than steep so the main selection will come over the Cormet de Roselend tackled mid-stage after 38 mainly uphill kilometres One for a specialist climber with a sprint so ideal for a Movistar rider such as Mikel Landa or Alejandro Valverde a very traditional climbing stage: the Cols de Madeleine and Croix-de-Fer – 25km and 29km long respectively – followed by the Tour’s toughest summit finish With masses of points on offer in the King of the Mountains someone will take an option on that jersey here with the the overall distilled to half-a-dozen contenders at most The overall battle will go back on hold for a typical contest between a break and the sprinters teams depending on what they have in their legs after surviving the Alps rolling roads in the middle as the route skirts the Vercors The sprinters teams should handle it but it could be tight One of the few days when the break is highly likely to stay away so the tussle to get in it will be intense and the steep finish climb up to the airport is made for Julian Alaphilippe although British fans remember this as where Wirral’s finest Steve Cummings outwitted Romain Bardet and Thibaut Pinot for a tactically perfect win back in 2015 this includes the first-category Pic de Nore 40km from the finish with an elite selection of overall contenders behind them But these are roads eminently suited to a surprise attack from an all rounder such as Nibali the final week opens with a lengthy run in to the Pyrénées and three short steep climbs The winner should come from the early escape - a climber such as David Gaudu or Pello Bilbao - while the elite group of overall contenders are liable to watch and wait with tomorrow in mind this short stage will see the favourites “gridded” at the start as the battle for position will be intense with the race heading straight up the Col de Peyresourde before a summit finish made for Rafal Majka or Nairo Quintana – 2,215m above sea level after a 16km climb it should at least whittle the overall contenders down to two or three An abrupt transition to flat roads could offer an intriguing diversion from the main plot; a similar stage in 2012 witnessed a desperate contest to get in the early break This is the last chance for any non-climbers to try for the stage win – Edvard Boasson Hagen for example – and the sprinters’ teams may not be in sufficient shape to pull a group back A final day of classic Pyrenean climbing: the triptych of Aspin Aubisque – climbed via the little known Col des Bordères – before a descent to the finish A holding operation before the next day’s time trial for whoever is in yellow with a break going all the way – someone such as the Pole Rafal Majka for the win – and perhaps a final fight for the King of the Mountains jersey over a distance that would have been termed short in the 1980s or 1990s the final contre-la-montre witnessed a fraught battle for the podium The Basque country course is far from flat so Chris Froome will start favourite rather than Tom Dumoulin although the ups and downs will also suit Richie Porte the now-traditional evening stage in the heart of Paris and again using the full circuit around the Arc de Triomphe It’s 15 years since this was won from a break so the sprint seems inevitable: last year victory went to Dylan Groenewegen and this finish has also smiled on Mark Cavendish and André Greipel – but who will be in yellow This article was amended on 5 July 2018 to correct the name of Dylan Groenewegen from Tom Groenewegen as an earlier version said This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.