Bormioli Pharma is expanding its San Vito al Tagliamento packaging plant located in Italy's Pordenone province Bormioli Pharma is expanding its San Vito al Tagliamento packaging plant located in Italy’s Pordenone province the expansion project includes the installation of a new glass furnace and two production lines to boost Bormioli’s primary hollow glass packaging production The total investment for the construction of the new furnace and the two new production lines is €20.6m ($22.8m) The company also made an investment of €900,000 ($998,204) to make structural upgrades to the facility When fully operational, the manufacturing plant’s production capacity will increase from 30t per day (tpd) to 110tpd The expansion will create job opportunities for 50 trained workers Bormioli Pharma’s packaging plant expansion includes the installation of a new furnace and two lines for the production of glass The furnace will be used for the production of soda-lime glass vials in amber and flint The furnace will enhance the company’s back-up or keeping excess capacity over the entire supply chain allowing maximum client continuity in the primary glass packaging industry It will also enable Bormioli to ensure product availability during the periodic shutdown of the company’s site in Bergantino The total daily production capacity of the plant is 1.5 million pieces which will increase to 2.5 million pieces following the expansion Bormioli is planning to add a third production line to the facility which will increase production capacity to 150tpd The expanded facility features the latest advanced technologies emission control equipment and high-definition cameras equipped with artificial intelligence These advanced technologies enable a high degree of equipment integration from furnace to warehouse pallet storage system by leveraging the potential of 4.0 industry standards Bormioli Pharma manufactures four types of products bottles for oral drugs and parenteral drugs and bottles and accessories for nasal and ophthalmic drugs The company’s dual-chamber systems portfolio includes glass and plastic bottles closure systems and accessories such as caps and droppers Parenteral drug bottles are primarily made of glass and are available in sizes ranging from 2ml to 2,000ml. Oral liquid products offered by Bormioli include glass and plastic bottles, measuring cups and spoons, closures and droppers. Bormioli offers plastic bottles and accessories for ophthalmic drugs and glass and plastic bottles for nasal formulations, as well as caps and closures The glass bottles are available in both clear and amber materials and the closures and caps are tamper-proof and child-resistant This expansion project will increase Bormioli’s production capacity of type I and type II glass by approximately 30% which will subsequently increase lead-time flexibility by 20% Established in 1825, Bormioli Pharma is an independent multi-national pharmaceutical primary packaging manufacturer, with two units that include glass tableware and pharmaceutical packaging The company was acquired by Triton Capital Investment Fund in November 2017 The company operates through five manufacturing plants and sells its products to more than 90 countries worldwide It produces approximately 5.5 billion pieces annually and employs approximately 900 people out of which 120 will be employed at the expanded plant a company specialising in closure and dosing systems The acquisition will strengthen the company’s presence in Germany and the North European markets Give your business an edge with our leading industry insights View all newsletters from across the GlobalData Media network By: Tim Wright Use of this constitutes acceptance of our privacy policy The material on this site may not be reproduced except with the prior written permission of Rodman Media 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 It was the worst results for Trek-Segafredo in the Giro d’Italia since the team’s conception in 2014 but with sprinter Giacomo Nizzolo recovering from injury and team leader Gianluca Brambilla only finding his top form in the last week after pneumonia sidelined him in his preparation it was a hard ask for the WorldTour team that saw a tight-fisted Giro give little opportunities for breakaways and team spirit were high as Trek-Segafredo joined many escape attempts during the three weeks but it wasn’t until the penultimate day – the final mountain stage – that Brambilla could finally break into the top five every day à bloc,” explained Brambilla “I said to the guys that for me this is my 12th Grand Tour and it was the toughest Never a breakaway and all day full gas – from the tempo to also the long transfers.” Director Steven de Jongh agreed: “Well it’s disappointing that we didn’t win a stage but we were also unlucky because we needed to ride for wins from breakaways and not many breakaways arrived this year It was a particular edition: only two breaks arrived and the rest ended up in bunch sprints or controlled and decided by GC riders One of only a few squads to finish with all eight riders Without a pure sprinter and a GC leader and few occasions in between the team focused where they could to vie for a result After hauling his non-climber’s body through three successive grueling days in the mountains whose self-proclaimed hashtag was #84kg during the Giro gave it one last go at the start of the final lap in Rome including three-time world time trial champion Tony Martin (Katusha-Alpecin) and they made life a whole lot harder for the teams chasing behind They were eventually tagged back with just over three kilometers remaining but it showed that Trek-Segafredo had not thrown in the towel – they were going out fighting to the end we did very well,” continued de Jongh we had a plan to not wait for the sprint and try to do something to go away in the final and I think they did a good effort on the parcours here Ryan had an all-in go but was caught with 3.5 to go and that is always something special.” All eight Trek-Segafredo riders crossed the final finish line in Rome Sunday as the 101st Giro d’Italia came to a close From the youngest rider in the peloton Mads Pedersen bumping elbows in the fast finishes and bearing nasty road rash for a few days from a crash to veteran rider Gianluca Brambilla finally finding a breakaway that made it to the end on the penultimate stage “It was a tough Giro for us,” summed up General Manager Luca Guercilena “We arrived here believing we could be good in the stages but the general strategy was very tough – few breakaways went to the finish line “Gianluca yesterday tried to make what we should have done in other stages we need to use what we gained here to be ready for the next part of the season where we must make results.”  Evie Richard's nabs a second place in the U-23 Andrea Berton absorbed the atmosphere of hospitality from his father's hotel since childhood under the creative minds of Gualtiero Marchesi's brigade at Via Bonvesin de la Riva now an acclaimed culinary training academy Berton refined his skills in the most renowned restaurants in the world: a journey that took him from "Mossiman's" in London through the starred "Enoteca Pinchiorri" in Florence and finally to the famous "Louis XV" in Monte Carlo under the expert guidance of Alain Ducasse Berton took on the challenge as chef at the "Taverna di Colloredo" in Monte Albano he returned to Marchesi as the executive chef of the group The year 2005 marked the start of his collaboration with the restaurant "Trussardi" at La Scala the three Forks from Gambero Rosso in 2010 and the three Hats in the Espresso Guide in 2011 the chef decided to put his experience to good use dedicating himself to consultancy in positioning and developing high-quality restaurant projects in September of the same year he opened "Pisacco Ristorante e Bar" and which was followed in 2017 by "Nuovo DRY Milano" Berton returned to his roots with the opening of the restaurant "Berton" he presents modern dishes that highlight less-known ingredients distinguishing the chef's style with always recognizable flavors representing the ultimate synthesis of the main ingredient of each dish The chef also published "Non è il solito brodo" (Not the Usual Broth) a book in which he recounts 25 years of cooking An unusual recipe book: somewhat artistic on one hand and rigorous in the description of the recipes on the other In recognition of his commitment and professionalism the restaurant "Berton" received a MICHELIN Star But the same year followed another personal success for the chef: Andrea married Sandra Vecchi uniting their families to create a new one he received 18 out of 20 points from the Espresso Guide the Three Hats from the Guide to Italian Restaurants by Espresso and the Riso Scotti "Risotto of the Year" award Berton initiated a collaboration with "Il Sereno" where he opened the restaurant "Berton Al Lago" Although it was awarded a MICHELIN Star in 2018 taking the helm of the underwater restaurant "H2O" in the "You & Me by Cocoon" resort in the Maldives; the upcoming fall also expects the opening of the restaurant "Scena" inside the "W Milan" hotel Dish of the Year from the Guide to Restaurants and Wines of Italy by Espresso which continued to recognize his talent in the following years awarding him the Felicetti Pasta of the Year Award in 2021 and the Golden Hat in 2022 a year in which he also won the Special Award for the Restaurant with the best pasta dishes proposal Andrea was awarded Three Forks by the Guide to Italian Restaurants by Gambero Rosso further confirming his place among the giants of Italian cuisine Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy Bike Europe is a part of VMNmedia. The following rules apply to the use of this site: Terms of Use and Privacy / Cookie Statement | Privacy settings Sign In Register she became Noni to 8 grandchildren and 10 great grandchildren She enjoyed the countless hours spent with all of them and took great pride in her role Luisa also enjoyed all of the time spent with her loving neighbors of more than 60 years She loved cooking and baking and providing countless treats for anyone who stopped by Another passion of Luisa’s was gardening Her home and yard were always filled with the most beautiful flowers Luisa always appreciated a quick phone call or even a short visit from her friends Luisa is predeceased by her mother Maria Tramontin son in law Greg Pugh and grandson Robby Wiitala She is also survived by grandchildren Ashley and Sarah Chamut Merrick (Natalie) and Mark (Ember) Schincariol when family and friends will gather for Funeral Mass at 10:30am  Private interment will follow in Mountain View Cemetery Visitation will take place on Monday April 8 2019 from 6:00 to 8:00 pm in the Blake Funeral Chapel Luisa Schincariol will be remembered in the Blake Funeral Chapel Memorial Grove.  Annual dedication service Sunday Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.