Food Processing - Food Handling

« January 2005 | Main | March 2005 »

February 28, 2005

Scientists Prove How to Value a Bottle of Wine, Just by Feeling its Dimple

Scientists have shown it is possible to value a bottle of wine just by feeling the depth of its dimple. The theory, which until now had been reported to be an urban myth, was proven by making measurements on bottles of wine of different prices. The fact will provide a useful trick for visitors to parties.

Birmingham, UK (PRWEB) February 28, 2005 -- A British scientist has shown it is possible to value a bottle of wine just by feeling the depth of its dimple. The theory, which until now had been reported to be an urban myth, was proven by making measurements on bottles of wine of different prices. The fact will provide a useful trick for visitors to parties.

Scientist Dr Karl Blanks, a graduate of the University of Cambridge, was frustrated when his friends dismissed his claim that expensive wines tended to have deeper dimples. A search on the Internet failed to support his belief – in fact some websites claimed the theory was an urban myth.

In response, Dr Blanks created a purpose-made depth gauge and carried out measurements on a large number of bottles of red wine at his local supermarket. The results suggested a clear link between dimple depth and price, which could be best described by the equation

Price of Bottle = (Dimple Depth in Millimetres + $6.65) / 4.314

Statisticians from around the world provided their support to verify that the results were valid. “Although the equation does not tell the whole story”, said Dr Blanks “it clearly demonstrates that there is a relationship.”

So whether you are receiving a bottle of wine as a gift, or making a choice between two bottles at a party, this quirky trick might come in handy.

The home-made depth gauge, which was used to make the measurements, was auctioned on eBay and fetched £2.70 (GBP).

For additional information, it is strongly recommended that you visit www.itchysquirrel.com or contact Dr Karl Blanks on +44 7715 809444, or email via the website.

About Dr Karl Blanks:
Dr Karl Blanks graduated with a PhD in Natural Sciences from the University of Cambridge in 1997 and is now the International Development Director for phone company Mobell Communications Ltd. This project is how he chooses to spend his spare time.

Contact Information:
Karl Blanks
ItchySquirrel.com
+44 121 243 1262
+44 7715 809444 (mobile)
http://www.itchysquirrel.com

Posted by Industrial at 10:47 PM | Comments (0)

February 26, 2005

New Gourmet Food Distributor Offering Professional Gourmet Dessert Products Online

Gourmet Foods Direct is a new gourmet food distributor offering discounted prices on gourmet dessert products, chocolate dessert products, as well as pre-made pastries and professional pastry chef supplies.

(PRWEB) February 26, 2005 -- Institutions, caterers, chefs and home users save time and money by purchasing from Gourmet Foods Direct because of the company’s distinctive ability to deliver professional quality products quickly and directly to end users.

Founded by a pastry chef, Gourmet Foods Direct was created to offer quality gourmet dessert products without the need for large, minimum quantity orders. The $20.00 minimum order requirement at Gourmet Foods Direct is extremely small compared with the minimum order requirement that many other gourmet food distributors have in the United States.

Gourmet Foods Direct offers products for the professional pastry chef or an adventurous homemaker with a flair for creating desserts, from companies like Mona Lisa, Schokinag, He-Schu, Frutatta, Alba, and Celebrity Confections. Whether it's from using our pre-made chocolate cups, éclair shells, cookies, or tart shells, home cooks and restaurants save time and money creating exquisite, restaurant quality desserts.

"Every day, Gourmet Foods Direct representatives hear customers saying,'I can’t believe the low prices on your elegant dessert products' or ' Your products were received so quickly,'" says Zsavetta Elmore-Refenes, Manager. The good word is spreading quickly amongst dessert professionals about Gourmet Foods Direct and its friendly, knowledgeable representatives. They are available to help the novice or expert chef decide which products will work best to produce a top quality, professional dessert every time.

For additional information or to request a catalogue, please contact Zsavetta of Gourmet Foods Direct at (800) 982-1411

Posted by Industrial at 07:57 PM | Comments (0)

February 25, 2005

Hispanics Embrace Healthy Cooking Traditions That Preserve Cultural Preferences

Sazonando con Harry a hit with readers and provides inspiration of Hispanic culinary success story

Dallas, TX (PRWEB) February 25, 2005 -- Chef Harry Salazar represents the American dream of so many Mexican immigrants not only in Dallas but across the nation. Now, Chef Harry has transformed that dream into a shared dream for many Hispanics and non-Hispanics alike—healthy Mexican culinary dishes that are leaner yet savory without compromising culture.

Earlier this month, Chef Harry’s recipes made their print debut in Diario La Estrella, the first Spanish daily in the DFW area. “We recognize the tremendous opportunity for our readers to have access to high culinary recipes that are both relevant to our cultural preferences and offer our community healthier cooking alternatives,” explained Javier Aldape, publisher of Diario La Estrella.

Chef Harry’s experience is one that also brings La Estrella readers additional value—his inspirational success story and the opportunity to dispel the myth that Mexican men stay out of the kitchen. The column further extends the reach of his culinary recipes to La Estrella readers from Sazonado con Harry events and programming.

Chef Harry Salazar took his message to the community last summer presenting his unique style and recipes to national Hispanic leaders and community members at the LULAC (League of United Latin American Citizens) National Convention in San Antonio, Viva Dallas and at the State Fair of Texas in 2004. After getting an overwhelming response, Chef Harry has embarked on sharing his recipes through the Summer Grill Tour that will specifically target Hispanic audiences in a number of Texas cities. Sponsorship opportunities are currently under negotiation with a number of food related companies.

Chef Harry has also hosted a national Hispanic-focused cooking show entitled, Sazonando con Harry that aired on Hispanic Television Network and has been featured on various Spanish and English television segments.

“I am very excited about the column and sharing my experiences with a segment of the community that until now has had little access to healthy Mexican cooking” stated Chef Harry.

Sazonando con Harry was the first nationally televised cooking show produced by an independent production company in the US.

Posted by Industrial at 07:55 PM | Comments (0)

Gourmet Coffee Retailer Offers World’s Finest Jamaica Blue Mountain Coffee for Less than 50 cents Per Cup

Americans have gotten used to paying as much as $2 per cup for "Regular" coffee from premium coffee houses when they can have Jamaican Blue Mountain Gourmet Coffee, known as the finest coffee in the world, for less than 50 cents per cup when brewed at home.

Parlin, NJ (PRWEB) February 25, 2005 -- American’s have come to accept high prices charged by premium coffee houses, up to $2 a cup, for just “Good Coffee.” Often those consumers are not aware that they can enjoy what has been called the world’s best coffee, Jamaica Blue Mountain Gourmet Coffee, for less than 50 cents per cup when brewed at home.

American coffee lovers who are sometimes put off by prices above $30 per pound in the U.S. for Jamaican Blue Mountain Gourmet Coffee don’t realize that there are over 35 standard cups of coffee to a half-pound bag. Compared to many premium coffee bar prices, that makes the cost of each cup brewed at home cost less at about 50 cents or so per cup for this recognized premium brew that has been called the best coffee in the world. Coffee houses routinely charge three to four times that for just average coffee.

Coffee was first introduced to Jamaica by the English governor of the island, Sir Lewis Hawes in 1728, when it was still a British colony. The Queen of England still gets her coffee by mail order from Jamaica. The Japanese currently import 85% of all Blue Mountain coffee produced, according to the Jamaican government. Japanese prices sometimes approach as much as $62 per pound.

Jamaica Blue Mountain coffee is not a brand, but a recognized growing region between 2000 and 5000 feet elevation in the Blue Mountain region on the Island of Jamaica. The mountainous region above 5500 feet to the highest peak at 7400 feet elevation is maintained as a forest preserve. The growing conditions in the Blue Mountain range are considered ideal for coffee with cool misty conditions and incredibly rich soil with high rainfall and excellent drainage to contribute to the smoothest coffee produced anywhere in the world.

The Jamaica Coffee Industry Board was formed in 1950 to monitor and assure quality processing and production techniques and verify growing regions. No beans grown below 2000 feet elevation or outside the Blue Mountain range can be labeled Blue Mountain Coffee. The quality controls assure the highest standards of gourmet coffee production and guarantee the richest, most flavorful, low acidity coffee with a hint of sweetness and exquisite bold aroma. Most Jamaican coffee is grown by small farmers throughout the mountainous region.

This fine gourmet coffee blend can now be purchased online from Gourmet Coffee Retailer, TastesoftheWorld.net where visitors can visit the Coffee Talk Forum http://www.tastesoftheworld.net/talk/ to discuss the Jamaican Blue Mountain gourmet coffee from Jablum.

About Tastes of The World
Tastes of The World coffee company focuses on specialty gourmet coffees which are not readily available in the United States. Rare Gourmet Coffee is their business so they make shopping with them risk free. If for any reason you are not happy, they will make it right.

http://www.tastesoftheworld.net/Jamaica-Blue-Mountain-press.htm
Call 1-877-895-2662

Posted by Industrial at 07:54 PM | Comments (0)

February 24, 2005

Ottawa, Kansas Company Wins Yet Another Five International Food Industry Awards

Results of the 2005 National BBQ Association's Awards of Excellence have been announced and the Ottawa, KS. based company MyHotSauces.Com L.L.C. is sporting five more awards! This brings the total of International Food Industry Awards for MyHotSauces.Com L.L.C. up to an amazing twenty four (24) awards now!

(PRWEB) February 24, 2005 -- Hot sauces and Picante Sauces produced by MyHotSauces.Com L.L.C. have won the following at the 2005 National BBQ Association's Awards of Excellence:

Results of the 2005 National BBQ Association's Awards of Excellence have been announced and the Ottawa, KS. based company MyHotSauces.Com L.L.C. is sporting five more awards! This brings the total of International Food Industry Awards for MyHotSauces.Com L.L.C. up to an amazing twenty four (24) awards now!

(PRWEB) February 24, 2005 -- Hot sauces and Picante Sauces produced by MyHotSauces.Com L.L.C. have won the following at the 2005 National BBQ Association's Awards of Excellence:

Monty's Around The World won 3rd place in the Caribbean BBQ Marinades and Monty's Smoke & Fire won 5th place in the Hot Sauce Category. Monty's Party Picante Medium Hot won 2nd place in the Salsa Category, Monty's Party Picante Mild won 4th place in the Salsa Category, and Monty's Party Picante Black Beans & Corn Chipotle won 5th place in the Salsa Category!

MyHotSauces.Com L.L.C. has an array of fine gourmet hot sauces and picante sauces. They have been in business for over 5 years and have won a total of twenty four (24) international awards so far. "We are always looking to offer people the finest gourmet tastes available in spicy foods!" claims Monty Fritts, president and CEO of MyHotSauces.Com L.L.C., "So far so good! We are proving over and over again just how good our products are! Time to find out for yourselves!"

Monty's products range in heat from very mild, to Ignorant Hot, and features the world's hottest pepper, the Red Savina(R) Habanero

Posted by Industrial at 02:12 AM | Comments (0)

Hurley's Boston Soda Breads™ Expands into the New York Tri-State Area

Hurley's Gourmet Soda Breads Now Available in all 34 Food Emporium Stores

Boston, MA (PRWEB) February 24, 2005 -- SMH Fine Foods, Inc., baker of Hurley's Boston Soda Breads, announced today the availability of their products in all Food Emporium stores throughout the tri-state area (NY, NJ, CT)

The introduction of Hurley's Boston Soda Breads™ to all Food Emporium stores marks the Boston, MA based company's entry to the New York City market. "We are excited to be working with The Food Emporium," said Sean Hurley, founder of Hurley's Boston Soda Breads. "Both The Food Emporium and Hurley's Boston Soda Breads share the same commitment to providing high quality foods to our customers." "The Food Emporium continues to be the market leader in providing customers with specialty gourmet foods," says Leo Beggen, The Food Emporium Director of Deli and Bakery. "We specialize in select, top-quality foods that meet the needs of the metropolitan area's most discriminating customers."

About SMH Fine Foods, Inc.
SMH Fine Foods, Inc. is a Boston, Massachusetts-based, privately held specialty foods corporation. Incorporated in January, 2002, SMH Fine Foods flagship product, Hurley's Boston Soda Breads, is distributed to more than 300 gourmet shops, restaurants, hotels, specialty stores, and fine tea and coffee houses throughout the United States. More information about Hurley's Boston Soda Breads can be found at www.bostonsodabreads.com

About Hurley’s Boston Soda Breads
Hurley's Boston Soda Breads are handmade with fresh all natural ingredients and no preservatives. Each soda bread is baked in individual seasoned cast iron skillets. The result is a distinctively different artisan bread with a moist cake like texture with a sweet crunchy golden crust. Available in a variety of sizes and seasonal flavors:

- Authentic Boston Irish
- Wild Cranberry
- Apple Cinnamon
- Blueberry and Cranberry
- Chunk Chocolate
- Blueberry Crumb
- Pumpkin Spice
- Gingerbread

About Hurley's Boston Soda Crisps
Hurley's Boston Soda Crisps are thinly sliced and savory crisps baked to a golden brown. Crunchy and light, they are a healthy alternative for everyday snacking.

Posted by Industrial at 02:10 AM | Comments (0)

The Kitchen Gods; Celebrating Asian America's Best Chefs

Michelob celebrates Asian America’s best chefs with a calendar called The Kitchen Gods - Celebrating Asian America’s Best Chefs. The 13-month calendar profiles Asian American chefs who are members of the Asian Chefs Association (ACA)

(PRWEB) February 24, 2005 -- Michelob celebrates Asian America’s best chefs with a calendar called The Kitchen Gods - Celebrating Asian America’s Best Chefs. The 13-month calendar profiles Asian American chefs who are members of the Asian Chefs Association (ACA).

Each month features an Asian chef and a recipe including one of the products from the Michelob family in creative ways. Products in the calendar from the Michelob family include Michelob, Michelob Light, Michelob ULTRA and AmberBock. Notable Asian chefs and their recipes include: Roy Yamaguchi, Michelob ULTRA Marinated & Grilled Tako Seaweed Salad with Maui Onion Soy Dressing, Martin Yan, New Year’s Firecracker Shrimp, Ming Tsai, Savory AmberBock Braised Oxtail with Preserved Lemon Polenta, Christopher Yeo, Origami Salmon and Khai Duong, Michelob Chicken with Button Mushrooms among others. Please go to http://www.niwapr.com/mcal2005/mich_cal2005.pdf to view the calendar.

"As a member of the Asian Chefs Association, the Michelob calendar has been a fun project to work on together,” said Ming Tsai. “It is wonderful to be acknowledged by a company such as Anheuser-Busch who recognizes the immense popularity of Asian food and culture around the country.”

“The Michelob Asian Chefs calendar features some wonderful recipes,” said Martin Yan. “Anyone who enjoys cooking will have a great time trying them out on their own.”

“We are greatly appreciative for the support Michelob has given us,” said Chef Chris Yeo, Straits Restaurant. “We are excited about this calendar and look forward to working with Michelob as our title sponsor for the Asian Chefs Dinner at the James Beard House in New York in the spring.”

Michelob, a super premium brand of Anheuser-Busch, has been actively involved with Asian food events in support of the Asian Pacific American (APA) community partnering with numerous organizations on projects and events that highlight Asian cuisine.

“Michelob has a strong appreciation for Asian cuisine and we recognize the wonderful talented chefs involved with the Asian Chefs Association,” said John Costello, product manager, Michelob, Anheuser-Busch, Inc. “These Asian chefs play an important role in the advancement and promotion of Asian cuisine and we are pleased to be a part of this effort”.

Michelob’s involvement within the APA community is not the first for Anheuser-Busch. For over 15 years, Anheuser-Busch has contributed to APA communities through the development and support of a variety of programs that help meet the needs of these diverse communities. These programs are designed to provide immediate and long-term benefits to the communities through joint efforts with national, regional and local organizations who are developing the next generation of leadership.

About Anheuser-Busch, Inc.
Based in St. Louis, Anheuser-Busch, Inc. is the leading U.S. brewer and holds a 50 percent share in Grupo Modelo, Mexico's leading brewer. In a survey of 10,000 business leaders and securities analysts, Anheuser-Busch Cos. Inc. ranked first overall in quality of products and services among nearly 600 companies researched in FORTUNE magazine's 2004 "America's Most Admired Companies" listing. The company also is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and is the world's largest recycler of aluminum beverage containers. For more information, visit www.asianbud.com

About Asian Chefs Association
The ACA was formed in 2002 to provide Asian chefs with a forum to share ideas and promote Asian and Pan-Asian cuisines. The ACA also hopes to enhance the lives of professional Asian chefs with a culture of mutual support, cooperation and learning. For more information, visit www.acasf.com

Contacts:
Grace Niwa
Niwa Public Relations
(508) 238-6547 tel
(646) 644-5799 cell

Julie Sellew
Niwa Public Relations
(508) 238-6547

Posted by Industrial at 02:09 AM | Comments (0)

February 22, 2005

An Ideal Meat for Today’s Diet

Elk meat is an ideal protein source for today’s health-conscious, fat-avoiding, calorie- and carb-counting eaters.

Watertown, SD (PRWEB) February 22, 2005 -- What has more protein, less fat and fewer calories than turkey, chicken, beef, pork, buffalo or salmon?

No, it’s not tofu. This meat has much more protein – and taste – than tofu. And it’s leaner than deer meat or beefalo, according to the U.S. Department of Agriculture’s Nutrient Database. Farmer Linda Karber wants you to know that elk meat is an ideal protein source for today’s fat-avoiding, calorie- and carb-counting eaters.

“I’ve been raising elk for almost 30 years,” Karber said, “and it’s amazing how today’s health-conscious eaters are becoming aware of elk meat. It’s not only healthy, but it tastes great and is environmentally friendly, because elk farming has a minimal impact on the land.”

Karber sells elk meat from her website, www.elkmeatshop.com, as well as from some South Dakota butcher shops. Most of what she sells comes from elk she has raised. For internet orders, the frozen meat in cry-o-vaced packaging, which will keep up to two years as long as the seal is not broken, is placed inside a Styrofoam cooler, usually along with dry ice, frozen gel packs or both, and shipped inside a heavy cardboard box. It generally arrives at the purchaser’s home in two or three days.

What cuts of meat can you buy? Various cuts of steak and roasts, elk burger, brats, breakfast and summer sausage, pickled Polish sausage, jerky, pepper sticks, liver, ribs, soup bones. Many of her customers have started buying half or whole elk, butchered to order.

“Elk meat tastes like mild (almost sweet) beef,” Karber said. “Elk can be substituted equally for venison in most standard venison recipes.”

Elk meat is leaner than the meat of domesticated animals like cattle, which have been bred to encourage the marbling of fat, Karber explained. “But the tenderness of elk meat is similar to that of domesticated animals as long as it’s not overcooked,” she added. “The elk meat should be cooked slowly in moist heat.” The elkmeatshop.com website contains numerous recipes and cooking instructions. The site also offers jewelry and other gifts made from elk antlers and the animal’s two ivory teeth, which are its uppers.

Elk are members of the deer family. The North American elk, similar to the “red deer” of Europe and Asia, were called “wapiti” by the Shawnee Indians until the English settlers gave them their current name. The bulls stand about five feet tall and weigh from 700 to more than 1,000 pounds. The females are smaller and lack the antlers of the male.

Elk farming grew in North America in the last two decades of the 20th Century, in part because of the demand from Asian countries for the antlers, which are used in traditional medicines there. More recently, elk meat is becoming recognized as a tasty and healthful alternative to other meats on the family dinner plate.

Posted by Industrial at 09:03 AM | Comments (0)

Elchrom Scientific Introduces Blot-EX With Highest Protein Recovery in Western Blotting

Elchrom Scientific, a provider of state of the art solutions for biomolecular separations, analyses and purification, announced today the introduction of Blot-EX a new non-acrylamide, non-toxic, high resolution electrophoresis precast hydrogel especially conceived for increasing protein transfer efficiency during Western blotting.

CHAM, Switzerland (PRWEB) February 22, 2005 -- Elchrom Scientific, a provider of state of the art solutions for biomolecular separations, analyses and purification, announced today the introduction of Blot-EX a new non-acrylamide, non-toxic, high resolution electrophoresis precast hydrogel especially conceived for increasing protein transfer efficiency during Western blotting. Blot-EX offers overall recovery efficiency up to 90%, obtained with significantly reduced transfer times (less than 10 minutes) when compared to industry standard polyacrylamide pre-cast gels. Blot-Ex operates in the size range 30 – 200 KDa. The improvement in protein transfer is more important in the upper part of the range, corresponding to enzymes and receptors.

"We are leveraging the standards of quality, purity and yield that we have demonstrated in nucleic acid applications and applying our know-how to the field of proteomics with this striking innovation. The essential need for drastically enhanced performance in protein transfer is now fulfilled with 90% recovery. We expect to see a number of new target identification in the biotechnology and pharmaceutical industries following the implementation of this technology, alone and/or in conjunction with the patented high efficiency electro-elution recovery system already used for high purity oligo purification”, said Jean-Louis Roux dit Buisson, CEO.

“The unique polymer matrix of controlled porosity makes Blot-EX gels the best choice for research people who need fast and high protein recovery,” adds Franck Montagne, CSO.

Elchrom Scientific’s short term development plans include extending the Blot-EX line to cover the ranges below 30 kDa and above 200 kDa, introducing advanced solutions for proteomics as well as industrial siRNA purification solutions and pursuing the development of the application based business on a world-wide basis. Elchrom Scientific also plans to develop OEM partnerships for the reusable PCR CheckIT range of solutions with international distributors.

Elchrom Scientific’s solutions are designed to improve quality of results in industrial, governmental and academic research. Diagnostic laboratories and production facilities also benefit from Elchrom Scientific solutions where quality of purifications and separations matters.

Elchrom Scientific welcomes international distributors who are interested in promoting and selling the new Blot-EX product line. For more information visit our web site, www.elchrom.com.

About Elchrom Scientific
Elchrom Scientific is a leading biomolecular separations, analysis and purification solutions provider. Elchrom Scientific was founded in 1998 to further develop and exploit patented inventions made in the domain of high quality DNA, RNA and Protein analysis and Oligonucleotide purification systems. Elchrom’s technologies improve operational efficiencies and reduce the Total Cost of Ownership for solutions covering applications in human, animal and plant genetics and proteomics.

Contact: Quincy Mattingly, Business Development & Marketing Manager
Tel: +41 41 747 25 41 www.elchrom.com

Posted by Industrial at 09:02 AM | Comments (0)

" Faces ... 2005" Join Us As We Kick Off the Spring Party Season

Debut the New Faces of Events by Brawin and Fete
Two of the hottest event planners in Chicago team up to offer a cocktail party like no other! Events by Brawin (full service event management company) and Fete (members based dining organization) kick off the spring party season with an innovative marketing event.

(PRWEB) February 22, 2005 -- “FACES…2005” One part networking to two parts socializing. It’s a cocktail party with a twist! Join us as we kick off the spring party season and debut the new faces of Events by Brawin and Fete. Your hosts for the evening are Brawin Collier and Duane Crenshaw - two of Chicago's hottest event planners! Events by Brawin is a full service event management company specializing in event coordination, marketing and public relations. Boasting an impressive clientele including Lexus, Burrell Communications Group and Associated Publications, Events by Brawin has joined the ranks of the event planning elite.

Fete is a member-based organization that offers its members a progressive dining experience by introducing them to the best that the Chicago dining scene has to offer. The two organizations are collaborating to offer a signature event unlike all others. Set in the prestigious environs of the members only Mid Day Club, guests will be the first to see the new look of Events by Brawin and Fete. Their new websites and marketing materials will make their official debut.

If you aren’t familiar with the two organizations prior to the event, you certainly will be afterwards! The excitement will take place on Friday, March 4th from 7 until 11:00 p.m. Events by Brawin is a full service event management company specializing in event coordination, marketing and public relations.

To learn more about Events by Brawin, please visit us at www.brawin.com
To learn more about Fete, please visit them at www.efete.net

Posted by Industrial at 09:00 AM | Comments (0)

February 21, 2005

Gourmet Cookware and Equipment for the Serious Amateur or Professional Chef

Harvest Food Service Equipment offers quality Mauviel cookware, Krampouz crepe griddles, panini grills, Eurodib slicers, Bron Coucke mandoline slicers and much more.

(PRWEB) February 21, 2005 -- After 32 years in the food service industry, working in the food side of the industry, I have hung up my apron. But after that amount of time owning and operating food service establishments, it gets into your blood. So I decided to go a different direction in the same industry. I decided to start selling top of the line equipment for home and restaurant, including high end cookware, crepe griddles, panini grills, cutlery, slicers, dishwashers, grills, fryers, ovens, ranges and more. Even more items will be coming as I grow my business.

Virtually everything sold from Harvest Food Service equipment is shipped directly from the manufacturer or the manufacturer’s authorized distributor straight to the customer and carries the manufacturer’s warranty. In addition, I have doing everything I can to keep overhead down so that I can sell at the very lowest prices.

The Internet provides a great opportunity to sell at very low prices because of such low overhead! Take advantage of that opportunity to acquire the cookware and equipment that you always wanted. Check us out at http://www.harvestfoodserviceequipment.com, or visit our eBay store at http://stores.ebay.com/Harvest-Food-Service-Equipment_W0QQsspagenameZMEQ3aFQ3aSTQQtZkm

Posted by Industrial at 07:35 PM | Comments (0)

Pizza News: Vintage Metal Pizza Signs for Italian Restaurant And Pizzeria Decor Are Selling Off The Walls

Pizza signs are both fun and decorative, and now they are also a nice source of extra income for pizzerias and Italian restaurants. Vintage metal signs are incredibly popular right now and restaurants are adding these charming collectibles right to their menu.

(PRWEB) February 21, 2005 -- Are you looking for a great new menu option or a catchy new trend to boost your sales a little? Look no further because we have found it for you. It's a popular new restaurant trend and it could mean some big revenues for your company.

Vintage metal signs have become so popular for restaurants these days and there are a couple of reasons why. The first reason is obvious: They add such a nostalgic and warm atmosphere to your eatery that your customers feel welcome and invited and return often. But did you know that they are also producing substantial profits for these restaurant owners as well?

While these signs hang beautifully on the walls as a decorative touch, they are also selling themselves to customers without anyone even lifting a finger. In fact, while we are recommending that you do hang a sign that says they are for sale, the customized signs are simply selling themselves right off the walls.

Customers are relishing the opportunity to take a bit of their favorite restaurant home with them and giving their kitchens a whole new look. What more could they want after their favorite meal, but a permanent keepsake they can adore in their home? A variety of customized and non-customized signs in your restaurant will give your customers something new to look forward to on their next visit and allow them to collect them all over a period of time.

The best part is, your initial startup costs should be very nominal. After all, you will only begin with a small amount of signs to see how they "take". If you choose to customize your signs right away, you should figure in some added cost but on the average, you should purchase your signs for no more than 50% of what you are going to retail the sign for. Vintage metal art signs retail anywhere from $28 - $42, usually depending on the size and amount of colors used in the signs. If your wholesaling costs allow you to sell each sign for twice the cost of producing them, then you are on the right track. That's a minimum of a 100% profit for restaurant owners. Not too shabby, huh? Now you can see why they are so popular among business owners.

For more information on availability or pricing, we recommend that you visit the leading producer of vintage metal signs, as they have the largest selection we have found with very moderate prices. Follow the link to http://vintagemetalart.com to see for yourself how their handy work can work for you.

Printed with permission in whole
courtesy of:
Vintage Metal Art
http://www.vintagemetalart.com
954-689-3683

Posted by Industrial at 07:28 PM | Comments (0)

February 19, 2005

FOODtech 2004 – Established as the No.1 Food Manufacturing Event in the CEE

Central and Eastern European Food Manufacturing, Processing and Packaging Congress -foodtechcongress.com

(PRWEB) February 19, 2005 -- The inaugural FOODtech 2004, the Central & Eastern European Food Manufacturing, Processing and Packaging Exhibition & Conference, made its debut in Warsaw from 8th - 9th December 2004. Over 600 visitors and more than 55 exhibitors from all over the world participated. Many productive networking meetings happened and delegates attended an informative conference programme.

“FOODtech 2004 entered the industry with a bang! Many profitable participants, a multi-tracked conference programme with delegates talking long into the night and a cocktail reception buffet with a relaxed atmosphere for further discussion – overall a great event,” observed Christian Sorensen, Congresses Director.

The event included a number of meetings facilitated by marcus evans and this reflected in the exhibitors being successful at meeting the decision maker. Sy-Lab GmbH Area Sales Manager said, “It was a perfectly organised exhibition.”

During the conference programme the key highlights included Food Safety, Entrance into the EU and Supply Chain Excellence. Commenting on the programme a Quality Specialist from Uno Fresco Tradex said, “Really good event, many topics discussed and a number of important issues arose.”

FOODtech 2005 is scheduled to take place in Warsaw in October 2005. We look forward to seeing you there.

www.foodtechcongress.com

Posted by Industrial at 08:37 AM | Comments (0)

February 18, 2005

“Great Taste” Show to Feature Satnam Overseas Ltd.—Kohinoor Foods from India

Bringing the tantalizing tastes of Indian cuisine to countries around the world, and into people’s kitchens in easy, quick to prepare means, is the goal of Satnam.

Deerfield Beach, FL (PRWEB) February 18, 2005 -- Platinum Television Group is pleased to announce the selection of Satnam Overseas Ltd., distributors of Kohinoor foods from India, for its innovative, educational television series, Great Taste, as part of a series on “Exotic Tastes of the World.”

Basmati rice instead of hamburgers? Bringing the tantalizing tastes of Indian cuisine to countries around the world, and into people’s kitchens in easy, quick to prepare means, is the goal of Satnam. The aim of this major international exporter is “to continue to harvest nature’s purest products, process them using the most modern technology and make them available as far and wide across the globe as possible.”

Apart from its rich culture and heritage, India is known for many premium agro products, unique to its land. Basmati rice is one of these prized possessions. People everywhere savor the unique aroma and flavor of premium Indian basmati rice. And amongst the most revered names in Indian basmati, comes Kohinoor, which is appreciated for its divine aroma, supreme purity and extraordinary quality.

In India, Kohinoor enjoys more than 32% share of the branded basmati rice market, estimated at about $100 million. It is the leader in the premium segment and has emerged as the largest selling brand in the country. Kohinoor is also shipped round the globe to all the continents. Processed and packed in a state-of-the-art rice plant with the latest technology from around the world, Basmati Rice is brought to the world stage by Satnam Overseas Limited, one of the respected food companies in India.

Apart from Kohinoor, the flagship brand of the company, Satnam Overseas has other notable brands like Trophy, Charminar, Rose, Shehanshah and Falcon in its portfolio. Catering to different market segments (as per their pricing and appeal), these brands have now become popular everywhere.

Quality and focus on research to understand changing consumer preferences and cater to their requirements is what drives those at Satnam Overseas, where age-old Indian traditions merge with world class standards, ensuring fine products. Their rice processing plants are world-class state-of-the-art, with one of the largest milling capacities in India. These plants are fully automated through the entire chain of processing of rice from paddy stage to the packaging of the final product. Production is fully computer-aided, with state of the art cameras to detect impurities, maintain quality, color and size.

The company has successfully branched out into ready to eat category with ‘Kohinoor Heat & Eat’,‘Kohinoor Rice & Curry’ and ‘Kohinoor Rice & Spice’ offering a huge variety in each of these product lines. Satnam has also ventured into the snack food industry by launching ‘Kohinoor Numkeenz’, an exciting new range of authentic and premium namkeens for the Indian market. Kohinoor Heat & Eat Indian Curries are a range of ready - to - eat Indian delicacies. Created by master Chefs, each recipe in this range is an exhibition of rare and authentic Indian culinary skills. Perfected over generations, these products use the very best of ingredients and the most exotic Indian spices and herbs. Rice & Spice can be cooked in 15 minutes, either on stove-top or microwave. Kohinoor Rice & Curry is an inspiration of this unique Indian culinary tradition and brings authentic meal options with added convenience. Embracing the spirit and flavor of global rice cuisine, Kohinoor Rice Treat comes in pre-cooked form offering authentic taste with modern convenience of ready meal solutions.

Satnam has also ventured into the Australian market by supplying premium Basmati Rice to the supermarket giant Coles, which enjoys 43% of the market share. The company is aggressively exploring new markets such as China, Malaysia, Thailand and other Asian markets. Satnam is the first company to bag a prestigious order from China for the “Heat & Eat” range.

Satnam has its main headquarters in India, of course, but there are branches in New Jersey, U.K. and U.A.E. They offer a diverse range of authentic Indian food products, with offices and customers in over 55 countries around the globe. For more information, see http://www.satnamoverseas.com

Posted by Industrial at 03:38 AM | Comments (0)

“Business & Beyond” to Feature American Dairy Inc

Milk and dairy products have become staples in the Chinese economy, once known mainly for tea, due to exposure to Western culture.

Deerfield Beach, FL (PRWEB) February 18, 2005 -- Platinum Television Group is pleased to announce the selection of American Dairy Inc. for its innovative, educational television series, Business & Beyond. The company will be featured in the Models of Excellence series on “Investment Opportunities in China.”

You may soon see Chinese people with milk moustaches in those “Got Milk?” ads that frequent publications. Milk and dairy products have become staples in the Chinese economy, once known mainly for tea, due to exposure to Western culture.

American Dairy, Inc., one of the leading producers and distributors of milk powder and soybean products in China, recently moved corporate headquarters to Beijing, China. Despite its name, American Dairy, with business offices in Los Angeles, CA, is looking to continue its strong track record of growth through expanded production facilities in China. The Chinese consumers’ demand for milk and milk-related products is growing faster than the supply. The company intends to grow its business to accommodate the demand and build its market share. “To reach our full potential and to operate more efficiently and effectively, we must equip ourselves with the best human resources available,” explained Leng You-Bin, President/CEO.

Due to this increase in demand, the production of milk has gone up from 0.6 million tons in the 1970s to nine million tons in 2000. American Dairy has experienced growth due to distinguishing its products from other dairy products, and by refining and targeting its message through both advertising and word of mouth.

American Dairy has a milk processing plant in China’s Kedong province. All aspects of production are designed to yield premium quality milk and wholesome tastes catered to the Chinese market. This facility processes 300 tons of milk a day and has one production line for processing milk, and three production lines for processing soybean milk and powders. They produce formula for babies (CPP) as well as liver treasure milk powder, soy milk powder and calcium supplement milk powders.

The company has numerous supply contacts with small local farmers and ranchers in the area. These farmers have approximately 514,650 acres of pastureland, which is about 27% of the pastureland in Kedong. American Dairy conducts operations in China through its owned subsidiary Feihe Dairy. Feihe means flying crane, and in China, the crane is a symbol of longevity. Feihe’ has recently spread its influence by being distributed in new provinces and reaching more consumers.

American Dairy is proud to stand for diversified products of quality and maintains a strong corporate reputation. Their emphasis is on producing healthy and nutritious products. Stock is publicly traded, and with expansion and a booming market in China for dairy products, American Dairy is a good investment opportunity. For more information, see www.americandairyinc.com

Posted by Industrial at 03:36 AM | Comments (0)

“Mundo Latino” Show to Feature Grupo Gamesa

After more than 80 years in the Mexican market, Grupo Gamesa now has nine production plants with over 100 distribution centers nationwide.

Deerfield Beach, FL (PRWEB) February 18, 2005 -- Platinum Television Group is pleased to announce the selection of Grupo Gamesa, for its innovative, educational television series, Mundo Latino. The company will be featured in a segment on “Snack Companies for Hispanics” in the Models of Excellence Series.

Grupo Gamesa, owned by PepsiCo and a division of Frito-Lay, is one of the leading Mexican companies in manufacturing and distributing cookies, crackers and pastry items all over Mexico and also has a presence in the U.S. as a leading Latin company for Hispanic cookies & crackers, holding a 51% share of market.

Established in 1921, in Monterrey, Mexico, Lara y Santos S.A. (LYSA) began operating, and later in 1978 became known as Grupo Gamesa. After more than 80 years in the Mexican market, Grupo Gamesa now has nine production plants with over 100 distribution centers nationwide. In 1990, Gamesa joined Pepsi along with Sabritas, Alegro, and Frito Lay. Gamesa now initiates production, sales and distribution of Quaker products and recently has acquired 71% of Maizoro cereals product. Gamesa Quaker has a strong share of market leadership in Mexico and competes with global and national competitors such as Nestle, Kellogg’s, Cuetara, and Mac’Ma.

Gamesa intends to expand its presence in the snack food market beyond Mexico, becoming a household word among the Hispanic market in North America. Its product variety continues to expand, which is key to the company’s continued success.

For more information, see www.gamesa.com.mx

Posted by Industrial at 03:35 AM | Comments (0)

February 17, 2005

America’s Sweetheart of Home Susie Homemaker™ is Back New Brand Announced by a Classic Household Name

A trusted household name, with a fresh new face, is making big news in the home and media industry. The Susie Homemaker™ brand has been born. Gone are the days of turning to former stockbrokers, actresses, or models. Now, consumers can turn to a real home expert for realistic advice.

Dallas, TX (PRWEB) February 17, 2005 -- A trusted household name, with a fresh new face, is making big news in the home and media industry. The Susie Homemaker™ brand has been born. Gone are the days of turning to former stockbrokers, actresses, or models. Now, consumers can turn to a real home expert for realistic advice.

The brand name both industries have been looking for has arrived. Susie Homemaker™, a name recognized by millions, is designing fashionable and functional quality products for every room of the home and garden. The diva of homemaking Susie Homemaker™ is the face of the very talented and beautiful Susie McAuley who is now the look of the incredibly famous icon Susie Homemaker™. Susie McAuley the real Susie Homemaker™ is a national celebrity designer and personality that has hit mainstream America by storm.

Susie McAuley, the CEO of Susie Homemaker Co.™, is a professional designer and well-recognized media personality who has worked in the industry for 17 years. The third generation Susie has turned her eye to both manufacturing and media to provide high quality products and programming.

“The bottom line is, Susie Homemaker™ is home,” says Mrs. McAuley. “When people hear the name, they think of hot apple pie fresh out of the oven hug when you get home. She is comfort and love Susie Homemaker ™ is home.”

Susie Homemaker Co.™ will offer products for every area of the home and garden. In addition, Mrs. McAuley says, “We are creating products to help consumers clean up, get organized, and have fun with simple creative craft ideas.”

Susie Homemaker™ products and media are intended to help add beauty, simplify chores, and enhance family life. Many of the company’s new products will be unveiled this summer.

Where can you find Susie Homemaker™?
Mrs. McAuley has plans to announce that in the near future. “We will send out an announcement as to when and where the products will be available.” She adds, “Right now we’re overwhelmed by the number of companies approaching Susie Homemaker Co.™. We want to make certain we are partnering with quality companies and retailers.” Ultimately, providing a quality product at an affordable price is the company’s primary goal.

Consumers can tune into various media outlets for advice from Susie Homemaker™. She is a regular on several mornings and home shows. Magazines like European Homes & Gardens, Woman’s World, ePregancy, and others turn to her for her expertise.

In addition, Susie Homemaker™ has partnered with Footwork Media Productions to create new programs and is speaking with various media outlets to determine the best placement.

Move Over Martha
After the Martha Stewart scandal, media outlets and the home industry alike began searching for the next “Martha.” From tabloid TV shows to reality programming, no one has stood out, until now. “It’s really not a matter of replacing Martha,” says Mrs. McAuley. Martha has actually been compared to Susie Homemaker™. For example, James Mack Jr. of the Triangle Newspaper writes, “Stewart’s Americas quintessential Susie Homemaker.”

“It’s a new year, a new day and a beautiful start of positive things to come for the home and media industries,” says McAuley. After years of hard work; Susie Homemaker™, hopes to breathe new life into the home and media industry. “People relate to Susie,” Andrea Ridout, host of the national home improvement show, Ask Andrea. “She isn’t a model or actress; she is a real-life homemaker and talented designer sharing innovative ways to improve our everyday life.”

Get Real!
Ultimately, Susie Homemaker™ says it’s about getting real. “Most of us don’t have a day to cook soup or weeks to plan a party. It’s just not realistic,” Mrs. McAuley says. Susie Homemaker Co.™ is creating real products for real people. From preserving childhood memories to creating a child’s birthday party and cleaning up afterwards; Susie Homemaker™ household products will make it a snap.

About Susie Homemaker™
For decades, Susie Homemaker™ has been the icon of the American housewife. She conjures memories of homemade apple pie, the hug when you come home, and the bandage when you hurt your knee. She is the image of perfection; the ideal wife and mother devoted entirely to her home and family.

As times have changed, so has Susie Homemaker™. Today, she is an icon for domestic divas juggling family, career, household, and personal appearance and well-being. She is an inspiration to single moms on the go, suburban housewives, and career women. After all, who can’t relate to the pressure or desire to be a real-life Susie Homemaker™?

Susie McAuley is the real Susie Homemaker™. Since beginning her own design company, Designer House Inc., in 1989, Susie has created showrooms for many famous designers. Susie’s real passion is working with everyday individuals. “We all deserve to have beautiful things in our lives,” Susie says. “Whether it’s a bedroom retreat, a fashionable and functional kitchen, or a dreamy garden; it’s all within reach no matter what the budget is.”

Susie has become a well-respected and famous face in the design industry. In November 2003, she formed Susie Homemaker Co. and has gone on to become nationally recognized as a columnist, television and radio personality. Susie demonstrates to audiences across the nation how to design spaces that suit their lifestyle.

“Being a housewife or independent working woman doesn’t mean being frumpy,” Susie says. “There’s a stigma attached to stay-at-home moms and successful working women. They feel they don’t have time to bake and be sexy sirens. I’m changing all that.”

For more information visit the company’s website: www.SusieHomemaker.com

For more information or to schedule an interview with Susie Homemaker, contact Kimyla Stegall with Footwork Media at 214.826.4992

contact information
Kimyla Stegall
Footwork Media Productions
www.susiehomemaker.com
214.826.4992

Posted by Industrial at 10:59 AM | Comments (0)

February 16, 2005

New Cracker Application For TasteTech's Encapsulation

TasteTech UK has developed the application of its controlled release (CR) microencapsulation technology to make it easier for cracker and savoury biscuit manufacturers to flavour their products. Commonly used for retaining the delicate flavours of sweet and savoury spices through high temperature baking, TasteTech’s new application for use in fast bake crackers and savoury biscuits has been developed to facilitate the growing market trend for flavoured crackers.

(PRWEB) February 16, 2005 -- TasteTech UK has developed the application of its controlled release (CR) microencapsulation technology to make it easier for cracker and savoury biscuit manufacturers to flavour their products.

TasteTech’s unique CR-100 encapsulation system is recognised by food manufactures throughout the world as one of the most efficient and economic methods of flavouring their products. Commonly used for retaining the delicate flavours of sweet and savoury spices through high temperature baking, TasteTech’s new application for use in fast bake crackers and savoury biscuits has been developed to facilitate the growing market trend for flavoured crackers.

Using the CR-100 technology a hardened vegetable oil microfilm is formed around the flavouring which protects the flavour and ensures it is not released in the baking process until a desired temperature of 60-65oC is reached, encouraging flavour retention and resulting in a tastier product. By doing so it considerably reduces the amount of flavouring required as well as the cost involved in the baking process.

“Fast bake products can be very difficult to flavour,” says Roger Sinton, Managing Director of TasteTech. “Seasoning crackers and savoury biscuits is particularly awkward because they have large surface areas and are baked at high temperatures where steam evaporation and distillation of flavour often occurs. As a result cracker manufacturers have to over compensate the amount of flavour they use in the baking process to get the desired result. Our encapsulation process basically solves the problem of flavour retention and makes it really easy for manufacturers to bake-in any combination of flavour.”

TasteTech can encapsulate a variety of tasty flavourings for crackers including sun-dried tomato, cheese & onion and Mediterranean herb. Furthermore, as new flavourings are developed, TasteTech can engineer the CR mechanism to become activated by different changes of temperature, depending on the individual manufacturers baking process. More information on TasteTech’s unique controlled release system can be found on www.tastetech.co.uk

Notes to editors: TasteTech Ltd is a world leading flavourings manufacturer, specialising in microencapsulated food ingredients with a unique controlled release mechanism.

For further press information please contact:
Hannah Noel or Linda Donaldson
Bluestone PR. 0117 905 8740

Posted by Industrial at 06:21 AM | Comments (0)

Classic Foods Inc. Continues Growth with Food Service - Shane Gray Appointed Vice President of Sales - Food Service

Classic Foods, Inc., North American manufacturer of snack foods including well-known national brand Kettle Classics Potato Chips, has expanded it Food Service Operations appointing Shane Gray as Vice President of Sales – Food Service.

Irvine, CA (PRWEB) February 16, 2005 -- Classic Foods, Inc., North American manufacturer of snack foods including well-known national brand Kettle Classics Potato Chips, has expanded it Food Service Operations appointing Shane Gray as Vice President of Sales – Food Service.

“Gray brings 15 years of marketing, sales, and business development experience to CFI. He is an accomplished advertising executive and his strategic approach makes him an important addition to our executive team. His professionalism will allow us to rapidly grow our Food Service division,” says Florencio Cuétara, President of Classic Foods, Inc.

Gray is in charge of building long-term partnerships and distribution strategies within the fast moving Food Service category. “My objective for Classic Foods is to build profitable results that deliver exceptional customer satisfaction for our Food Service customers,” says Gray.

Grays past experience includes conceptualizing and developing Pizza Hut’s successful “4 for All” pizza combo. He has worked for national fast-food chains such as Taco Bell, Baskin Robbins, Togo’s, Dunkin Donuts, and Allied Domecq. In addition, he served as Taco Bell’s account supervisor for Foote Cone & Belding advertising agency.

Classic Foods, Inc. is a family owned manufacturer of top quality branded snack foods distributed throughout the United States and Canada. Brands include Kettle Classics™ Potato Chips, Stoned Classics™ Tortilla Chips, Baked Classics™ Potato Crisps, Kids Klassics™ Snack Pack and California Classics™, School Snacks. Classic Foods products are available in traditional food-service outlets, institutional locations, and national food chains. For more information visit http://www.kettleclassics.com

Posted by Industrial at 06:19 AM | Comments (0)

February 15, 2005

Urban Male Model’s Invention Revolutionizes the Bar Industry

Kairi Jeffries is revolutionizing the bar, restaurant and catering industries with his new invention the drain scoop.

Jersey City, NJ (PRWEB via PR Web Direct) February 15, 2005 -- Kairi Jeffries is revolutionizing the bar, restaurant and catering industries with his new invention the drain scoop. Watered-down drinks will no longer be a problem for bartenders and caterers across the U.S. What makes this ice scoop so amazing is its patented design of four slots, placed strategically, to allow excess water to drain from melted ice. “Every party needs tons of ice. After a few hours, the ice has melted and servers are scooping it out with their hands. Customers are complaining that their drinks are watered down. It’s creates a messy environment.”

Drain scoop is the brainchild of Kairi Jeffries, who used money from his modeling career along with investments from family and friends to complete design work and patent approval. Immediately Jeffries began shopping his design to potential buyers. He didn’t have to shop very long. He soon found an investor with deep ties to the industry and money to invest. “Now I’m distributing my product and other companies will have to come to me to even remotely use the design.” Drain scoop makes the perfect drink every time. The drain scoop also cuts time in half. Jeffries developed the idea while mixing for an upscale New Jersey caterer.

One patent release and seven investors later, Jeffries is now taking the catering, bar and restaurant industries by storm. “I know it’s a simple design. People always ask me- ‘are you sure it hasn’t been invented already?’ Well if it has someone had better tell the patent office.” Jeffries displayed the drain scoop at the International Restaurant and Foodservice Show of New York at the Javits Center. The drain scoop was awarded best new product at the show in the best equipment/services category.

For more information on the patented drain scoop and to see it in action, visit www.drainscoop.com or call Kairi Jeffries at (201) 459-9840

friends to complete design work and patent approval. Immediately Jeffries began shopping his design to potential buyers. He didn’t have to shop very long. He soon found an investor with deep ties to the industry and money to invest. “Now I’m distributing my product and other companies will have to come to me to even remotely use the design.” Drain scoop makes the perfect drink every time. The drain scoop also cuts time in half. Jeffries developed the idea while mixing for an upscale New Jersey caterer.

One patent release and seven investors later, Jeffries is now taking the catering, bar and restaurant industries by storm. “I know it’s a simple design. People always ask me- ‘are you sure it hasn’t been invented already?’ Well if it has someone had better tell the patent office.” Jeffries displayed the drain scoop at the International Restaurant and Foodservice Show of New York at the Javits Center. The drain scoop was awarded best new product at the show in the best equipment/services category.

For more information on the patented drain scoop and to see it in action, visit www.drainscoop.com or call Kairi Jeffries at (201) 459-9840

Posted by Industrial at 07:22 AM | Comments (0)

Survey Shows Importance of Wine's Country of Origin

While 28% of 586 visitors who participated in a recent survey at PoppingCorks.com said that a wine's country of origin was not important to them, 40% and 32% responded that the country was either somewhat or very important respectively. The survey was conducted between December 3, 2004 and February 14, 2005

Toronto ON (PRWEB) February 15, 2004 -- Based on a recent survey conducted at PoppingCorks.com, it appears that a wine's country of origin is still an important consideration to people when they choose wine. Specifically, between December 3rd, 2004 and February the 14th, 2005, 28% of the 586 visitors who participated in the survey at PoppingCorks.com said that a wine's country of origin was not important to them while 40% and 32% responded the country was either somewhat or very important respectively. The new survey question on the site (http://www.PoppingCorks.com) is "Are you aware of the current difficulties facing French wine industry and how concerned are you?"

PoppingCorks.com is a free comprehensive directory of over 2,000 recent wine reviews that saves visitors the time and trouble of going to numerous sites to access current reviews. Site content is continuously updated with material from wine columnists at major US and international publications such as Decanter, Forbes, The Guardian, The New York Times, The Wine Spectator and Wine & Spirits Magazine and from web sites such as The Wine Lover's Page. Links to 143 related wine sites are also provided including links to numerous important wine weblogs of significant value to the wine community. PoppingCorks.com helps people purchase wine for themselves and as gifts and is an in-depth resource for wine writers and educators, professional wine buyers and those who do a lot of business entertaining.

PoppingCorks.com provides several features for users:

• “Tell A Friend:” wine reviews can be easily emailed to friends and family.
• “Bookmark:” users can "bookmark" or save reviews along with their own personal notes for fast future reference.
• “Wine Talk:” visitors can get involved in several discussion forums by posting comments and questions.
• “WineSpotting:” a concise Newsletter that highlights key reviews via email is available.

For further information, please contact e-mail protected from spam bots, visit http://www.poppingcorks.com or call Gary Lahey at 416-201-9730

Posted by Industrial at 07:20 AM | Comments (0)

Lake Champlain Chocolates Spring Gifts Now Available To Consumers

Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its spring line of retail products for Easter, Administrative Professionals’ Day, and Mother’s Day. The new line is arriving on retail store shelves now and is also available at www.lakechamplainchocolates.com

Burlington, VT (PRWEB) February 15, 2005 -- Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its spring line of retail products for Easter, Administrative Professionals’ Day, and Mother’s Day. The new line is arriving on retail store shelves now and is also available at www.lakechamplainchocolates.com

Made in small batches from Belgian chocolate and the finest all-natural ingredients, Lake Champlain Chocolates are carefully crafted by chocolatiers who are fanatical about creating chocolates with the honest individuality, charm, quality, and freshness which are synonymous with the spirit of Vermont. Maintaining its tradition of award-winning packaging designed by a Vermont artist, LCC again brings customers one-of-a-kind chocolate gifts for spring.

The new Treasure Surprise Egg combines innovative packaging with gourmet treats. A stand-up egg “cracks” open to reveal an assortment of filled eggs, solid squares, and milk & dark chocolate bunnies. The one-pound Foiled Eggs Gift Bag has a flavor for every taste – coconut cream, hazelnut praline, raspberry cream, caramel, and peanut butter. “Customers wait all year for our filled chocolate eggs,” said Allyson Brown, director of sales. “Many flavors are only available at Easter.” Eggs are also available in a gift box and in one-flavor bags. Small and Large Easter Baskets are filled with epicurean indulgences.

Mr. Goodtime Bunny is a 16-1/2 inch tall, three-pound milk chocolate Easter bunny. Cruisin’ Bunny drives a chocolate car. Both are meticulously hand decorated with white and dark chocolate accents. For the purist, the Classic Easter Bunny, available in both solid milk and dark chocolate, is 6-1/2 inches tall. All come packaged in cellophane tied with colorful ribbon.

The Spring Assortment is fifteen chocolates including the original Chocolates of Vermont, mouth-watering truffles, luscious Raspberry Creams, delectable Hazelnut Pralines, and delicious Pistachio Creams. Pecan Caramel Clusters, crafted from rich roasted pecans, caramel, and milk & dark chocolate, come in a colorful cylinder perfect for gift giving. Spring Truffles nestles five of the coveted indulgences in a colorful gift box. The Flowers Gift Box is filled with milk praline crunch, dark mint crunch, and milk caramel flowers.

Lake Champlain Chocolates offers sweet indulgences that capture the essence of Vermont, the tradition of making fine chocolate, and the pride that goes into each bite. Preservative-free and Kosher-certified, Lake Champlain Chocolates are crafted in small batches from the finest quality Belgian chocolate and select natural ingredients including local Vermont cream, sweet butter, maple syrup, honey, fruits, nuts, and other natural flavors. Lake Champlain Chocolates are available online at www.lakechamplainchocolates.com, toll-free at 1-800-465-5909, as corporate gifts & wedding favors, at three company-owned retail stores in Vermont, and nationwide at specialty food & gift stores and upscale hotels & inns.

Please call or e-mail for photographs.

Posted by Industrial at 07:18 AM | Comments (0)

February 14, 2005

New Range of Healthy, Gourmet Foods

New food process produces healthy, low in carb, low in calories, no fat gourmet cookies.

Suffern, NY (PRWEB) February 14, 2005 -- Thanks to a revolutionary breakthrough in food technology consumers will soon be able to enjoy blueberry muffins, chocolate chip cookies and other treats knowing that they are not only delicious but that they are good for them too!

The products are very low in carbs, low in fat, have zero trans fat, are low in calories and high in fiber. They have no cholesterol, no sugar, no wheat, no gluten, no yeast, no milk and no animal fats. In addition, they are kosher and suitable for diabetics.

After years of research by food technicians in Europe, E-Z Gourmet is now developing a range of products from cakes to cookies and bagels to burgers that are not only good for your health they can also help people control their weight. E-Z Gourmet cookies are now available in a growing number of stores in New York and New Jersey and international orders are being shipped to Canada.

“The products not only taste scrumptious, they are healthy, nutritious and ideal for today’s fast paced, health conscious, weight watching society,” said Zina Minz, E-Z Gourmet’s founder and president.

“They even do you good because they can help fight heart disease and obesity, the nation’s two biggest killers. The products are all made from 100% soy flour – although you would never know it – and the secret method of mixing produces a home-baked type taste, flavor and texture that is truly unique,” she adds.

Soy is one of the few foods allowed to make a health claim because the Food and Drug Administration and American Heart Association acknowledge that a daily intake of 25gr of soy protein can lower cholesterol and the risk of a heart attack.

Soy produces many other health and nutritional benefits. It can play an important role in the war on obesity because products contain far fewer calories and are low in carbs and fat. And, because of the fiber you feel full faster so consume less, says Minz.

Medical studies have also shown that soy protein can lower diastolic blood pressure in women, can inhibit bone loss that leads to osteoporosis and can also ease menopause by substantially reducing the frequency of hot flushes.

“With obesity a national epidemic in the US and a leading killer, our products provide healthy, low calorie choices for adults and children alike,” she says.

The company is focusing initially on a range of baked food products that can be distributed fresh or frozen. There are already plans, however, to extend the range to include appetizers, entrees and desserts.

“The interest from the food industry has already been phenomenal and we are speaking with major distributors, national fast food chains and supermarkets,” adds Minz.

“Our proprietary production technique allows us to produce almost any product as a soy-substitute including breads, pasta and noodles to pies and meat-substitutes, like soy steaks and burgers. The great thing is that even though the products are made primarily from soy they taste even better than the original. Imagine the impact on the nation’s health and waistline if people switched to soy burgers and soy buns,” says Minz.

For more information contact Don Philpott, Mediawise Communications 407.862.5477

Posted by Industrial at 04:39 AM | Comments (0)

February 12, 2005

Visit more than 100 Wineries and Tasting Rooms in Oregon’s Premier Wine Country

(PRWEB) February 12, 2005 -- The roads are narrow and winding, the wineries intimate, and the winemakers passionate about their wine. Come discover Oregon’s Willamette Valley wine region, a short jaunt from Portland, nestled in a valley between the Cascades and the Coastal Mountain Range. More than 100 wineries and tasting rooms will welcome both causal sippers and serious oenophiles during the 15th annual Memorial Day Weekend in Wine Country, May 28-30th, 2005 from 11 a.m. to 5 p.m. Take this opportunity to visit some of the Willamette Valley’s small, family-owned wineries often closed to visitors, as well as larger wineries and tasting rooms pouring select library wines. For a wine touring map with winery listings, lodging and dining, please call the Willamette Valley Wineries Association at 503-646-2985 or order online at www.willamettewines.com

Oregon’s Willamette Valley Celebrates 40 years of Vines:
The Willamette Valley is celebrating 40 years as a wine producing region, dating back to 1965 when David Lett, and his wife, Diana, planted 3,000 pinot noir vines in the Dundee Hills. A Utah native, Lett was traveling to San Francisco when he discovered the Napa Valley. He soon gave up a dream of dental school to study viticulture at the University of California at Davis before heading north to Oregon. After studying western Oregon’s geography and climate, Lett planted pinot noir grapes in the Northern Willamette Valley, convinced that pinot noir was a perfect fit. The Letts produced their first wines in 1970 and welcomed the migration of Oregon wine pioneers – including Dick Erath, Erath Vineyards, Dick and Nancy Ponzi, Ponzi Vineyards, David and Ginny Adelsheim, Adelsheim Vineyard, Joe and Pat Campbell, Elk Cove, Susan and Bill Sokol-Blosser, Sokol Blosser and Myron Redford, Amity Vineyards.

New Willamette Valley AVA’s:
Today, there are 121 wineries and tasting rooms represented by the Willamette Valley Wineries Association stretching south from Portland to Eugene. The Willamette Valley AVA was approved in the mid-1980s. Three new AVA’s have recently been approved for the Northern Willamette Valley; Yamhill-Carlton District, Dundee Hills and McMinnville. Three additional AVA’s are pending, including Chehalem Mountains, Eola Hills, McMinnville Foothills, Red Hills of Dundee, Ribbon Ridge, and Yamhill-Carlton District.

The Willamette Valley’s Less-Traveled Roads:
Touring the Willamette Valley wine country takes patience, a good touring map, and an adventurous spirit. With some of the 121 wineries and tasting rooms tucked back from the road, perched on top of a ridge, or housed in old pig farms and barns, the Willamette Valley has a surprise waiting at every fork in the road. Small towns like Carlton, Lafayette and Dundee dot the map, llamas and horses share pasture space, and rows and rows of grapevines paint a pastoral backdrop. With world class dining, intimate country inns, and nurseries and garden shops, the Willamette Valley is worth exploring – one back road at a time.

About Willamette Valley Wineries Association:
The WVWA is a non-profit industry association dedicated to achieving recognition for the Willamette Valley as a premier wine producing region. Currently, the new organization has 121 members representing wineries and tasting rooms throughout the Willamette Valley region – from Portland to Eugene. Memorial Weekend in Wine Country and Wine Country Thanksgiving (November 25-27, 2005) are the two oldest wine touring events in Oregon sponsored by the association. The Board of Directors includes: Paul Hart, president and owner of Rex Hill Vineyards; Josh Bergstrom, Bergstrom; Bill Hatcher, A to Z; Lisa Jenkins, Duck Pond; Harry Peterson-Nedry, Chehalem; Steve Vuylsteke, Erath Vineyards; Pat Dudley, Bethel Heights; Annie Shull, Raptor Ridge and Ken Evenstad, Domaine Serene. For more information or to request a wine touring map, please visit www.willamettewines.com or call 503-297-2962

Posted by Industrial at 11:05 AM | Comments (0)

February 11, 2005

MVI Technology Rolls Out Oven-Ready Solution at Allied Bakeries

Allied Bakeries wanted to improve its manufacturing performance and customer service levels across its 13 bakeries but since there was no reliable measurement of current performance, the company was finding it difficult to identify the ‘hotspots’ on which to focus its improvement activities. It turned to RPM (real-time performance management) vendor, MVI Technology for help.

(PRWEB) February 11, 2005 -- Founded in 1935 by Willard Garfield Weston, Allied Bakeries has a third share of the UK bread market. Products include morning goods, rolls and part-baked bread, with household brands such as Kingsmill, Allinson, Sunblest and Burgen. Allied is part of the Associated British Foods Group. ABF has a global turnover of £5.2 billion per annum and employs 35,000 worldwide.

The company wanted a better understanding of its productivity was, so plant managers could make informed choices about where improvements could be made.

Some of Allied’s bakeries had implemented manual and PC-based systems for monitoring performance but they all operated independently of each other and, according to the group’s project manager, Rod Whenray, reliability of the data they produced was at best ‘reasonable’.

“The systems were ‘home-baked’ (excuse the pun). We had lots of anecdotal information and half-truths on plant performance but no real plant history or analysis – in some cases reported unreliability of equipment simply wasn’t true.”

Allied contracted MVI Technology to implement its Mainsaver and Eventsengine software solutions. The MVI system provides a visual record of what happens when breakdowns and stoppages occur; the information relevant to operators is logged by them and instantly transformed into live graphical data on the line. It allows the company to capture all reactive work from the shopfloor for analysis of repetitive faults, so it can make improvements by eliminating or reducing the faults.

Implementation of the MVI system began at the company’s largest bakery (in West Bromwich) in January 2004 and is steadily rolling out across the group. Allied’s approach has been to implement the system in ‘manageable’ chunks. Whenray: “We installed it in stores and purchasing first and now we’re rolling out the final module to gather data on downtime. The first part of the implementation allowed us to identify precisely where our spend was by each individual piece of equipment; who was taking parts out and who we were buying parts from.

Whenray was able to eliminate the purchase of duplicate parts from different suppliers and drive down purchase costs as well as make savings because of improvements in equipment reliability and planned maintenance. “We reduced carriage costs at the West Bromwich site by 80% because we stopped having to call out taxis in the middle of the night – that alone saved us £14,000 a year. And we’ve saved another £22,000 because we’re buying more effectively - we can make better price comparisons: we know what we’ve got in stock; we know what usage has been and we can go out for more competitive prices

The savings at the West Bromwich site was the justification Whenray needed to roll out across the group and he expects similar savings at each of the other bakeries, as well as getting the group-wide information he needs to drive business improvement:

“The downtime data from the MVI system will give us better plant reliability and we’ll be able to supply our customers better. We already have superb customer service levels, but we can improve things by fulfilling orders more efficiently - we get orders at 4.00pm for delivery the next day and obviously we don’t carry any stock; if we get a breakdown in the middle of the night, that’s a problem.”

Whenray says the MVI system is easy to use and the usual operator resistance to new Information Technology was quickly overcome. He is pleased with the benefits the system has already delivered. “To be honest, we made savings even before the system went live – we identified the carriage savings we’d make at the West Bromwich plant simply as a result of collecting and populating data in preparation for the implementation.”

Posted by Industrial at 05:38 AM | Comments (0)

February 10, 2005

Mom Invented, Patented Food, Wine And Casserole Tote Featured On First-Ever Mom Invented™ Ebay Store

Mom Invented newly patented product, Gourmet Tote, was added to the product line-up of The Mom Invented™ eBay store.

Bradenton, FL (PRWEB via PR Web Direct) February 10, 2005 -- Mom Invented newly patented product, Gourmet Tote, was added to the product line-up of The Mom Invented™ eBay store. Owned and operated by Mom Inventors, Inc., the eBay store is the first and only store set up to exclusively sell products invented by moms. “We are pleased to offer this innovative product to our customers,” says Tamara Monosoff, CEO of Mom Inventors, Inc. and fellow inventor. Ms. Monosoff and representatives of Mom Inventors have been featured on Good Morning America, the Today Show, The View and in the New Yorker Magazine. A full description and photo of the Gourmet Tote can be found by going to http://www.mominventors.com and clicking on the eBay icon or http://stores.ebay.com/mominventors

“I am excited to work with other moms that have terrific products. With the addition of the Gourmet Tote to the Mom Invented eBay store, it also shows that not every product invented by moms has to be kid related. The Gourmet Tote solves the food transport issue we all have when attending holiday dinners, potlucks or just food related events we share with friends and family. Moms in general invent all sorts of products, we tend to be problem solvers. I like the idea of ‘moms helping moms’ and see this as an opportunity to offer customers an array of mom invented products,” says Leianne Messina-Brown, Creator and CEO of Gourmet Tote.

Mom Inventors, Inc. established by a mother and inventor in early 2003, is founded on the principle that many of the best and most unique ideas come directly from their target market – Moms. In addition to developing its own brand of Mom Invented™ products, Mom Inventors, Inc., licenses products, as well as supports other mom inventors in taking their product ideas to market.

The Gourmet Tote is the patented revolutionary, award winning, thermally insulated food, wine and casserole carrier with a convertible and removable shelving unit for carrying multiple casseroles, prepared dishes, appetizers and beverages in separate compartments. With its patented design, it allows you to bring the whole meal (wine, main course and dessert) to dinners and picnics without stacking items. The Gourmet Tote can be used for dinner parties, potlucks, tailgate parties, supper clubs, picnics and outdoor concerts. Its thermal lining (the same fabric used in pizza delivery bags) will keep hot items hot and cold items cold, and hot and cold separately. The Gourmet Tote also features a utensil holder, side pockets for personal accessories like car keys, wallet and cell phone and rubber stoppers on the bottom so contents don’t shift in travel. The tote carries and looks like a top of the line briefcase or carry-on suitcase.

Ms. Messina-Brown created the Gourmet Tote out of a personal need. She entertains in her home frequently and attends quite a few food related social gatherings every month. She realized she and her guests were transporting their prepared dishes in paper bags, canvas totes or simply boxes. This followed an uncomfortable car ride where hot plates were either wedged on the floor or hazardously placed on laps. She wanted the ability to bring more than one prepared dish, food item and perhaps a bottle of wine without stacking things on top of each other. She wanted something functional as well as fashionable when she showed up at functions. When her research came up with nothing compared to what she wanted, she decided to design one herself. The Gourmet Tote was born and www.GourmetTote.com went live in April of 2003.

® REGISTERED TRADEMARK and PATENT
The Chef Logo along with the Gourmet Tote name is a registered trademark of Gourmet Tote LLC.
The Gourmet Tote is PATENTED-Patent No. D495,489

Contact Information:
Leianne Messina-Brown
Gourmet Tote
941-284-1596 ph
941-907-0201 fax
www.GourmetTote.com

Posted by Industrial at 05:36 AM | Comments (0)

Ag Pro's Breakthrough Cooking Oil Solves Age Old Problem

Ag Pro will sell 1% linolenic soybean cooking oil which has no trans fats and 33% less saturated fat compared to hydrogenated oil. This oil is more healthy than both saturated fat oils and hydrogenated oils.

New York, NY (PRWEB) February 10, 2005 -- A new cooking oil solves an age old problem. Foods cooked in saturated oils such as animal fats cause heart disease. Hydrogenated vegetable oils meanwhile contain trans fats which elevate LDL (bad) cholesterol levels in the blood and lower HDL (good) cholesterol.

Today Ag Pro in cooperation with Innovative Growers of Iowa announces the solution at the Restaurant and Foodservice Show February 9 through 11 at the Javits Center in New York City. Ag Pro will sell 1% linolenic soybean oil which has no trans fats and 33% less saturated fat compared to hydrogenated oil.

Hydrogenation adds hydrogen atoms to oil molecules to extend shelf life. Since linolenic acid is the primary cause of oil deterioration, growing soybeans with low linolenic acid makes hydrogenation unnecessary.

These 1% linolenic soybeans were developed using traditional breeding methods over more than 30 years at Iowa State University. Recently finished tests by Warner and Gupta for the Journal Of American Chemists Society have confirmed the viability and benefits of the new oil. Taste tests conducted by White, Su and Gupta of Iowa State University, showed the flavor of french fries prepared in the 1% linolenic and partially hydrogenated oils was found to be the same. Others report improved crispness and freshness of foods cooked in the 1% linolenic oil.

So consumers will now be able to enjoy healthier fried foods without sacrificing taste. Restaurants can save money because the new oil lasts longer in fryers so it can be replaced less often. Ag Pro will maintain the healthy benefits of the oil by using a mechanical process to squeeze the oil from the beans and a physical refining process rather than a chemical process as is used by most large-scale soy oil producers.

Demand for Ag Pro's new cooking oil is expected to spike when the FDA requires food labels in 2006 to indicate the trans fat content. Farmers are gearing up for demand. Jim Jensen a farm business management specialist at Iowa State University expects the amount of 1% linolenic soybeans planted to more than triple from 30,000 acres in 2004 to 100,000 in 2005.

Ag Pro, Ltd located in Massena, New York processes specialty and organic oilseeds (http://www.agprosoy.com, phone 315-764-5611). Innovative Growers is an association of Iowa soybean farmers (http://www.innovativegrowers.com)

Posted by Industrial at 02:28 AM | Comments (0)

Jeff “The Grillman” Tufts Celebrates Snow with Winter Grilling Tips

With more than 10 years of experience and over 7,000 customers ranging from South Boston to the Cape, the folks at Grillman Propane are experts on Propane cooking and other gas related products.

EASTON, MA (PRWEB) February 10, 2005 -- When there’s six inches of snow on the ground, what do you shovel first? A path to the garage or a path to the grill? At Grillman Propane, Jeff “The Grillman” Tufts naturally says the grill, as great food takes precedence!

With more than 10 years of experience and over 7,000 customers ranging from South Boston to the Cape, the folks at Grillman Propane are experts on Propane cooking and other gas related products.

Tufts, owner of the Easton, Mass. based company, shares his winter grilling tips with hardy New England grillin’ enthusiasts.

·First step is shoveling that path to the grill. Second is checking to make sure you have enough propane.
·Preheat the grill to prevent the food from sticking to grates. Turn grill on high until the grill comes to temperature, which may take about 20 minutes in inclement weather. Then turn heat down to low to cook roasts, lamb, steaks, chicken, fish and vegetables.
·When grilling in the cold weather, the trick is to keep the grill covered. Peeking at the food allows heat to escape quickly and adds 5 to 10 minutes to your cooking time, each time you lift the lid.
·Some comfort foods ideal for winter grilling include squash, apples, pumpkin, leeks, brussel sprouts, potatoes, sweet potatoes, chestnuts, and onions.
·Want to warm your insides? How about adding a little Merlot wine steak sauce to that great cut of beef or spicing up your chicken with a Vidalia onion and Jalapeno pepper hot sauce? Remember, add sauce or glaze after the food is cooked and very briefly place meat or chicken on a low grill.
·Now you’re smokin’. Like that authentic wood smoke flavor? Pick up an iron smoking box and wood chips for your gas grill. A smoking box is affordable and instructions for use are included.
·O.K., so it’s begun to snow. Keep safety in mind and don’t shirk your grill cleaning duties. If you don’t burn the grease off the grill after each use, the grease builds up and makes the grill super hot, but doesn’t cook the food properly. Grease build-up can also cause a fire. Turn the heat to high, close the lid and leave for 10-15 minutes to burn the grease off the grill.

Tufts remarks, “Winter grilling is just as quick and easy as any other season. Grilling during a blizzard requires some fortitude, but then again, we New Englanders are robust folk who like the challenge of the elements.”

Grillman: Propane- hearth –home- patio
Founded in 1985, Grillman has been providing propane, high-end gas grills and accessories, special grilling sauces (more than a dozen different kinds), hearth and patio items to commercial and residential customers throughout southeastern Massachusetts. Grillman supplies propane gas for home heating, space heating, water heating, cooking, dryers, gas logs, forklifts, motor fuel, restaurants, pool and spa heaters, caterers, generators and construction. They also provide sales and service on natural gas appliances.

Gas grill tank refills with convenient delivery service is available to homes and businesses within the area. For more information or to schedule propane gas grill tank refill, contact (508) 238-3139 or visit the website at www.Grillman.com. Headquartered in Easton, Mass., Grillman is located at 613 Turnpike Street on route 138 between the intersection of route 106 and the Raynham-Taunton Greyhound Park. Easy highway access off route 24 Exit 16B or route 495 Exit 8

Posted by Industrial at 02:26 AM | Comments (0)

Protecting Endangered Species Just Got A Little Bit Sweeter

Launch of a new confection company to protect endangered species.

Wooster, OH (PRWEB) February 10, 2005 -- The community of socially conscious companies welcomes a new member, The Wild Bon Bon™. This wholesale confection company was created with the mission to not only educate the public on the status of endangered animals worldwide, but to support their protection as well.

Founded by Katherine Lindberg, The Wild Bon Bon™ offers unique confections. From hand painted chocolate animals to Endangered Species Lollipops, all products include educational information, many in the form of Endangered Species Trading Cards. In addition, the company donates a portion of all proceeds each year to a variety of organizations working to protect endangered animals around the world.

Lindberg states that she has always been passionate about animals. She wanted to find a way to protect those in need and make a difference in the world.

For more information or to order products visit http://www.wildbonbon.com or call 330-465-8183

Posted by Industrial at 02:25 AM | Comments (0)

February 09, 2005

Interactivate, Inc. apologizes for the inaccurate release of information regarding www.sunkistcocktails.com

In a release issued on February 8, 2005 by Interactivate, Inc. we inaccurately identified several establishments as partners in an upcoming competition, the Sunkist Sexy Citrus Contest.

(PRWEB) February 9, 2005 -- In a release issued on February 8, 2005 by Interactivate, Inc. we inaccurately identified several establishments as partners in an upcoming competition, the Sunkist Sexy Citrus Contest. We wish to retract that information. The establishments mentioned have not agreed in writing or verbally to participate. Interactivate apologizes to Sunkist and to the establishments for mentioning them without their knowledge or consent. We regret any misunderstanding arising from our mistake.

Posted by Industrial at 02:24 AM | Comments (0)

Sunkist regrets the unapproved release of information regrading www.sunkistcocktails.com by our online marketing agency

Information regarding www.Sunkistcocktails.com and the Sunkist Sexy Citrus Contest was released by our online marketing agency Interactivate, Inc. without prior approval from Sunkist. Sunkist regrets any misunderstanding arising from this error.

(PRWEB) February 9, 2005 -- In an earlier release issued on February 8, 2005 by Interactivate, Inc., several establishments were inaccurately identified as partners in an upcoming competition, the Sunkist Sexy Citrus Contest. Although Sunkist would welcome the participation of these establishments, no written or verbal agreement has been entered into. Sunkist regrets any misunderstanding resulting from this error.

Posted by Industrial at 02:23 AM | Comments (0)

Valentine Chocolates: the Good, the Bad, and the Kitsch

A Detailed Review of ten popular brands of Valentine's Day Chocolates

(PRWEB) February 9, 2005 -- Last minute Valentine's Day shoppers won't find fine Belgian chocolates at the local grocery, but that doesn't mean they have to settle for bad chocolate.

The chocolate aficionado at OhSoChocolate.com, who goes only by the moniker "Momma Chocolate," has taken the guesswork out of buying Valentine's Day treats. "Because of time or money constraints, not everybody buys gourmet chocolate," says Momma, "but that doesn't mean they have to give dreadful chocolates to their sweethearts."

At OhSoChocolate.com, Momma Chocolate reviews ten different brands of Valentine's Day chocolates, all available from the local grocery store. "Some brands were just horrible -- far too sweet, cloying aftertaste, chintzy packaging," reports Momma, "but not all. There were a couple of exceptional values."

Chocolate reviews include details on pricing, overall presentation, visual appeal, and taste.

Chocolates Reviewed: Dove, Elmer's, Hallmark's Chocolatier, Hershey's, Lindt (Lindor's Truffles), Mrs. Fields, Nestle Ambassador Edition, Pangburn, Russell Stover, and Whitman's Sampler.

About OhSoChocolate.com
OhSoChocolate.com, http://www.ohSoChocolate.com, is hosted by "Momma Chocolate", a self-proclaimed Chocolate Aficionado offering chocolate news, reviews, recipes, history, quotes, and quizzes.

Full Review:
http://www.ohsochocolate.com/2005-valentines-review.html

Posted by Industrial at 02:22 AM | Comments (0)

Customer Service Software Identifies Repeat Offenders in Food Industry – Significant Possibilities for Other Industries

Scottsdale, AZ Customer Service Software developers Lynk Software helps organizations achieve advanced database organization with their newly released version of Everest: Customer Focused Quality.

Scottsdale, AZ (PRWEB) February 9, 2005 -– Customer Service Software developers Lynk Software helps organizations achieve advanced database organization with their newly released version of Everest: Customer Focused Quality. One of the key features added to the new version of Everest is duplicate account look-up. This is proving to offer some unique benefits. Originally designed for the purpose of helping the food industry identify “repeat offenders,” (consumers filing multiple complaints in order to receive free product), many other industries and organizations find themselves celebrating the feature for its organizational benefits.

The duplicate account feature immediately identifies customers already in the database, either by name, address or phone number. Organizations such as banks and retailers are finding that the feature supports customer service representatives in their goal of entering the same customer only once and adding additional complaints to the existing record as needed.

“Customer service representatives are known for dealing with multiple calls in short periods of time. Undertaking an extensive database search for existing records was time-consuming, and therefore difficult, due to other calls needing immediate attention. This feature allows customer service representatives to do their jobs quickly and efficiently,” reports Michael Herzog of Lynk Software.

One bank manager exclaimed, “In the past a new record would be created for each complaint, even when the customer was calling from the same household. Now, the inquiry or complaint is easily added to the existing record.”

This feature provides an opportunity for organizations to collect more accurate data for utilization in their quality improvement and customer service efforts, as well as helping the food industry manage their specific customer service requirements.

About Us
Lynk Software is an industry leader in the field of customer complaint management and customer service software. Their flagship product Everest: Customer Focused Quality is used by some of the nation’s largest organizations. Lynk Software was founded in 1970 and has been on the cutting edge of business software development.

For more information on Lynk Software and its Everest product, visit www.lynksoftware.com or call (480) 998-1933

Posted by Industrial at 02:21 AM | Comments (0)

Avery Dennison™ Collaborates with Major Grower to Design New Pineapple Tagging Tool

Designed to meet the unique tagging needs of pineapple and produce growers, the new Industrial System 1000-II Pneumatic Tool is the company’s most lightweight and advanced produce tagging tool in the market place.

Framingham, MA (PRWEB) February 9, 2005 -- Avery Dennison™ Fastener Division, a global leader in the design and manufacture of fastening products, introduces the new Industrial System 1000-II Pneumatic tool for tagging pineapples and other produce. The new tool was developed in collaboration with a major pineapple grower to meet the unique tagging needs of pineapple and produce growers. Fastening a tag to the crown of a pineapple and other produce allows growers to communicate important product information and helps to strengthen brand recognition.

The Industrial System 1000-II Pneumatic tool is the only tool of its kind on the market developed for this function. The tool tags pineapples quickly while providing maximum mobility for ease-of-use and increased productivity. The design incorporates lightweight alloy materials with ergonomic balance for long life, better operator control and less operator fatigue.

“From working with a major grower, we understand that tagging is an essential way for growers to build brand loyalty and increase sales,” says Kristen Deng, product manager, Avery Dennison. “We’ve taken that knowledge and developed a tool that simplifies the tagging process by combining speed, efficiency and reliability.”

The Industrial System 1000-II Pneumatic tool is designed with customers and the operational environment in mind. A low profile feed knob helps prevent marking or damaging the produce during the tagging process. The knob is also spring loaded to make clearing the feed path easy. The tool uses fasteners that are available in a range of sizes and colors in rolls of 1000 to reduce load time.

For more information call 800-225-5913 or visit www.fastener.averydennison.com.

The Fastener Division of Avery Dennison Retail Information Services is a worldwide leader in the design, manufacturing and marketing of fastener systems and products for retail, apparel and packaging industry applications. The company is also the originator of the popular Swiftachâ and Plastic Stapleâ fastener systems. Avery Dennison Fastener Division is ISO-TS 16949: 2002 certified and a leader in plastic fastening systems.

Avery Dennison Retail Information Services offers worldwide solutions to industry for product identification. Products and services include Web-based supply chain management solutions, service bureaus, in-house imprinting systems and software, fully and partially preprinted tags, labels and label forms, sequential bar code tags and labels, electronic article surveillance (EAS) tags and labels, fastener products and consulting services. Major markets include retail, apparel, softlines and hardgoods.

High-resolution photo download available at www.vsamarketing.com/pineapple

Posted by Industrial at 02:19 AM | Comments (0)

O Premium Waters Acquires Competitor in Phoenix Market

O Premium Waters, the Mesa Home and Office bottled water delivery company, today announced its acquisition of another local water bottling company name Arizona Pure.

(PRWEB) February 9, 2005 -- O Premium Waters, the Mesa Home and Office bottled water delivery company, today announced its acquisition of another local water bottling company name Arizona Pure. This announcement came shortly after Arizona Pure’s owners (out of Oklahoma City) announced they would permanently close their doors for business Friday, January 28, 2005. . “The acquisition increases O Premium Waters’ overall client base, making us Arizona’s leading home bottled water delivery service,” says Frank Leonesio.

The two companies were able to reach an agreement late Friday afternoon (Feb 4TH). Frank Leonesio, O Premium Waters’ CEO, stated, “Every customer can be assured of uninterrupted service”. To support his statement, O Premium Waters delivered free five-gallon water to every customer the following morning (Sat. 5th) within 16 hours of the closing of the transaction.

Leonesio further stated, “Our new customers [From Arizona Pure] can be assured that they will receive the same excellent service, going forward, that our current customer’s receive. We expect this transition to be seamless to all of our customers, both old and new.”

Posted by Industrial at 02:18 AM | Comments (0)

February 08, 2005

Tungsten Branding Names New Coffee House Concept

Tungsten, a national branding firm, names Joe Ricos, a new coffee house concept set to open in Houston, Texas

(PRWEB) February 8, 2005 -- When entrepreneur Mark Mohr set out to open his new coffee business, he knew it would be different and he wanted a name to reflect that uniqueness. To capture the sense of organic origins, authentic ingredients and search for adventure, he turned to Tungsten Brand Marketing, (http://PureTungsten.com) a naming consultancy with credentials that include PODS, (Portable On Demand Storage), and the new TeamLogicIT franchise launched by FranServ; the company that created Sir Speedy and PIP Printing.

The final result? Joe Ricos Coffee and Tea.

"The 'Joe' portion of the name refers to the American slang for coffee and the 'Rico' is Spanish for 'rich', so you basically have 'rich coffee'", states Phil Davis, president of the naming firm. "But beyond providing a clever meaning, it conveys the sense of adventure and wanderlust that is 'Joe'. In that capacity, he will be the imaginary traveler who discovers these exotic brews and brings them home. It's Marco Polo meets Indiana Jones, and the look of the stores will reflect that feel."

When asked how his new coffee concept would differ from existing ones, Mohr replied, "Unlike Starbucks, we're going to bake our muffins, bagels and scones fresh daily, in our micro bakery. And where Starbucks has gone to automated processes, we have chosen instead to use the proven old world methods of hand crafting our coffee drinks, using fair trade, organic, artisan coffee beans and teas. In addition, we will staff fully trained baristas who will custom make our drinks."

What also separates the Joe Rico concept is the wide offering. "We'll be serving 100% real fruit smoothies- which allows us to offer a certified Koser product. Our base commitment is to utilize organic, Kosher and fair trade products because we believe it's possible to deliver a flavorful, fully natural beverage while benefiting small, co-op type farmers. The fair trade designation helps us to protect the integrity of the small coffee and tea growers throughout the world. It's part of what Joe Ricos is all about."

The new store is set to open mid March 2004 with a second store already planned to follow. Franching is also under consideration. But for now, Mohr is excited about the immediate future and the potential niche that Joe Ricos will serve. "We're glad to have a name that embodies the essence of what this company is about... authenticity, adventure and commitment to our global community."

Posted by Industrial at 02:16 AM | Comments (0)

USDA Needs to Clarify Organic Clarification

Alex Avery, Director of Research at the Center for Global Food Issues, has written to the National Organic Program at the United States Department of Agriculture, asking why they are misleading farmers, consumers, and policy makers about the status of organic crops that test positive for biotech-derived crop material, and whether they’re doing it deliberately.

Alex Avery, Director of Research at the Center for Global Food Issues, has written to the National Organic Program at the United States Department of Agriculture, asking why they are misleading farmers, consumers, and policy makers about the status of organic crops that test positive for biotech-derived crop material, and whether they’re doing it deliberately.

The USDA’s rules clearly state that so called “GM contamination” will not affect the organic status of a crop or farm. In fact, the USDA admitted in a December 2004 letter to the National Association of State Departments of Agriculture that not a single crop or farmer has ever lost “organic” status based on so-called “GM contamination.”

In answering this question on their website, however, the NOP misquotes USDA rules and adds unnecessary and confusing language: “The unintentional presence of the products of excluded methods will not affect the status of the organic operation. As to the status of the commodity, USDA’s position is that this is left to the buyer and seller to resolve in the marketplace through their contractual relationship. (See page 80556 of the preamble, “Applicability—Clarifications; (1) “Genetic drift”).” http://www.ams.usda.gov/nop/Q&A.html

The cited section of the organic regulations actually states, “the unintentional presence of the products of excluded methods should not affect the status of an organic product or operation.” http://www.ams.usda.gov/nop/NOP/standards/ApplicPre.html The rules say nothing about commodity status being left to buyer and seller to resolve.

After repeated phone calls and emails to the NOP, a public affairs spokeswoman emailed the following clarification to the Center for Global Food Issues: “According to USDA and the regulation, the crop status IS NOT adversely affected. But buyers and sellers in the market may have agreements; USDA does not enforce or intervene in private contracts under the National Organic Program. Also, the National Organic Program does not have a tolerance level for GMOs (like for chemical residues) at which food may no longer be sold as organic, and the preamble says the absence of this tolerance level does NOT create a zero tolerance.”

The NOP office has refused suggestions to correctly quote their own rules or to add a clarification to their website, thereby allowing the confusion to continue.

For years, organic activists have misled reporters and the public on this issue, helping them gather public support for local-level biotech crop bans such as the one passed in Mendocino California last year. The question is why the USDA is adding to the deliberate organic industry confusion?

Contact:
Alex Avery, Director of Research
Center for Global Food Issues
(540) 337-6354, or -6387

Posted by Industrial at 02:15 AM | Comments (0)

Prairie Rock Brewing Company Launches New Interactive Website

Prairie Rock Brewing Company announces the launch of their innovative new website January 10, 2005 (www.prairierockbrewingcompany.com). The site features “internet-only” special offers, calendar of events, an in-depth tour of the brewing process, available merchandise, current menu offerings and much more.

(PRWEB) February 8, 2005 -- Customers will enjoy the ease of making instant online reservations, booking their banquets and even providing feedback for management. In order to generate added excitement, look for the “Find the Rock” contest. Users who locate a hidden rock within the website will automatically receive an incentive, and be registered to win a grand prize dinner for two.

The restaurants hired a professional web consultant, Scott Sedwick