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June 30, 2021

Nutrilearn Announces Free Education Course on Nutrilearn.Com about Sports Nutrition

Free education course presents scientific information about sports nutrition.

Phoenix, AZ (PRWEB via PR Web Direct) June 30, 2021 -- Nutrilearn, a natural products education and professional development Web site, announced the addition of a sports nutrition course to its offerings. The free science-based course is part of the HSR Science Series, a complimentary online training and certification program based on cover stories from HSR: Health Supplement Retailer magazine. The training documents, supporting materials and exams are free to download and read, compliments of Virgo Publishing.

"The HSR Science Series has been a huge success," said Robert Tesdall, program administrator for Nutrilearn. "Since its inception in March 2005, we have had more than 200 people take courses. People enjoy the user-friendly site and downloading the certificate of completion immediately after passing the course exam."

For more information on the sports nutrition course and previous courses including nutraceutical ingredients and cardiovascular health, nutritional oncology, and natural joint support, visit www.nutrilearn.com. A new program is added every month.

Nutrilearn's mission is to provide online education and professional development for dietary supplement manufacturers and health food retailers.

Virgo Publishing produces the SupplySide Trade Shows and Conferences, the Focus on the Future Executive Conference and Retreat, and Nutrilearn; and publishes Natural Products Industry INSIDER and HSR: Health Supplement Retailer magazines.

Contact:
Jon Benninger
Virgo Publishing
480-990-1101 x1108
e-mail protected from spam bots

Robert Tesdall
nutrilearn.com
480-990-1101 x1356
e-mail protected from spam bots

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

Creative Enterprises International Successfully Launches Jana Natural European Artesian Water in New York City Market; Prepares Summer Launches in Miami and Los Angeles

Jana Water makes a bold splash in the NY area with key distribution outlets and a multi-tiered marketing campaign to promote the water and its benefits.

NEW YORK, NY (PRWEB) June 30, 2021 -- Jana Natural European Artesian Water, recent winner of the prestigious "EAUSCAR Award" for the world’s “Highest Quality” water at the 2005 Paris Aqua Expo, is exclusively imported from Croatia by Creative Enterprises International, Inc., (OTC:CEII), www.creativepi.com, through an exclusive agreement with the Agrokor Group, one of Europe’s largest food and beverage conglomerates. In April 2005, CEII announced an exclusive partnership with Big Geyser, Inc. to distribute Jana Water throughout the New York Metro Area and Nassau and Suffolk County.

"We are extremely delighted with how well the launch of Jana Water in New York City has proceeded, as Jana Water has been enthusiastically received by both consumers and retailers,” said Michael Salaman, President of Creative Enterprises, Inc. “We plan to continue our aggressive marketing campaign in the New York metro area, and will expand into the key markets of South Beach and Los Angeles this summer.”

Big Geyser, Inc. has secured accounts for Jana Water in such key supermarket chains as Food Emporium with 25 stores, (which is part of A&P; that operates 649 stores across the U.S. and Canada), Fairway Stores, Associated Supermarkets, Whole Foods, Walgreen's, Key Foods and the Virgin Megastores cafes. Jana has also built hundreds of relationships with independently-owned delis, groceries, and numerous cafes, bars and restaurants. "Big Geyser Inc. is very excited to be involved as the distributor for Jana water. The first 60 days have been very exciting for us and we look forward to a wonderful future with a wonderful item," said Lewis Hershkowitz, Chief Operating Officer of Big Geyser, Inc.

Jana Natural European Artesian Water is sourced at 2,500 feet below the earth's surface in the picturesque village of St. Jana, located near the pristine Adriatic Sea. For over 3,000 years, Jana Water has been filtered through underground layers of rocks, creating a unique blend of natural minerals such as calcium, magnesium and silica. This natural process accounts for Jana Water's fresh taste, which was recognized with the First Prize at the 2005 Paris Aqua Expo for "Highest Quality" water in the world. Using the latest state-of-the-art technology, Jana Water is pumped directly from the source into the bottling plant and into the bottle and is totally unexposed to the environment until the first sip is taken.

There are many other reasons why Jana Natural European Artesian Water can claim the title of the best new water in the market. Primarily, it is in its alkalinity, with a pH level of 7.4, among the highest of any bottled water on the market. "Health benefits of alkaline water includes flushing toxins and acidic waste from the body, buffers against lactic acid build-up so that recovery time after exercising is decreased, provides more oxygen to your body than tap water, and reverses the aging process by lowering blood pressure and helping the heart work less strenuously," according to Sang Whang, author of the book "Reverse Aging." Jana Water also possesses one of the highest mineralization contents of any other water at 464.4 mg/liter and contains one of the highest amounts of magnesium at 32.5 mg/liter.

To continue building New York market share, CEII has launched a multi-tiered, integrated marketing program that targets early innovators and key influencers. Jana Water spots will appear on NBC's Jumbotron in Times Square for the month of July and August. More than 96 ten-second spots will air per day, with daily viewership of more than 1.5 million people. Jana Water has sponsored such events as the 2005 Cannes Film Festival premiere parties, the 50th Annual Obie Awards, Time Out New York promotional events, as well as celebrity studded parties where Michael Stipe, Helena Christensen, Ted Turner, Kip Forbes, Tom Cruise, and Lionel Ritchie have all been spotted sipping Jana Water. In addition, U.S. Olympic gold Medal swimmer Gary Hall, has signed as Jana's sport celebrity spokesperson.

For more information about Jana Water, please visit www.janawater.com.

MEDIA CONTACT:
Ana Jovancicevic
VP, Food, Wine & Spirits Division
Evins Communications, Ltd.
Phone: 212-688-8200 x 23

CORPORATE CONTACT:
Michael Salaman
President
Creative Enterprises Intl.,Inc.
Phone: 212-868-JANA

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

Albemarle Edibles To Introduce Tailgate Time Snack Mix at the New York Fancy Food Show in July

Charlottesville, Virginia based Albemarle Edibles is pleased to introduce their first snack mix, Tailgate Time, at the New York Fancy Food Show. It is a sweet and savory mix of peanuts, pecans, sesame sticks and other muncheables. The label will be available in over 30 color combinations at no additional charge. Those 30 color combinations cover almost every high school and college sports team in America said Albemarle Edibles President Robert Northington.

(PRWEB) June 30, 2021 -- Albemarle Edibles, a gourmet biscuit and snack company, is pleased to introduce their first snack mix, TailGate Time, at the New York Fancy Food Show, July 10-12, 2005. It is a sweet and savory mix of peanuts, pecans, sesame sticks and other muncheables. The label will be available in over 30 color combinations. Those 30 color combinations cover almost every high school and college sports team in America said Albemarle Edibles President Robert Northington.

TailGate Time represents a branching out for the two year old company, which is exhibiting at the NASFT Fancy Food Show for the first time. Until now their products were all based on the founder's mother & paternal grandmother's recipes for cheese biscuits with pecans, lemon tea cookies and snaps of ginger. "People tailgate everywhere", contends Northington, "no matter what part of the country you live in or how good your team is". "Football fans are particularly talented at tailgating and we aim to be on as many tailgates as we can, supporting the owner of that tailgate with a great snack mix in the colors of his or her team."

In the northeastern states Albemarle Edibles is represented by Baron & Associates(978-663-2718), the midwest by Maria Green & Associates (314-772-2264),in Virginia, Maryland,& North Carolina by Cross Country Marketing of Richmond (804-359-1953), in Texas, Oklahoma, Louisiana, Colorado by FamilyQuest Marketing (719-836-3461), and Washington, Oregon & Alaska by Martin Nakayama(425-614-1337).

The company will be in Booth 5230 at the Summer Fancy Food Show July 10-12 and Booth 1411 at the AmericasMart Gift Show in Atlanta July 15-19.

Albemarle Edibles is headquartered in Charlottesville, Virginia. The mailing address is PO Box 1471, Charlottesville, VA., 22902.

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

Athena Marketing International Announces New Clients

Athena Marketing International LLC (AMI), a Seattle-based global marketing and business development firm specializing in the food and beverage industry, announced the addition of two new clients to its growing client base. AMI will represent Oral Fixation Mints and Palapa Azul exclusively, providing both companies with export management services and marketing their products in Western Europe, Asia, Latin America, Canada, and elsewhere around the globe.

Seattle, WA (PRWEB) June 30, 2021 -- Athena Marketing International LLC (AMI), a Seattle-based global marketing and business development firm specializing in the food and beverage industry, announced the addition of two new clients to its growing client base. AMI will represent Oral Fixation Mints and Palapa Azul exclusively, providing both companies with export management services and marketing their products in Western Europe, Asia, Latin America, Canada, and elsewhere around the globe.

Oral Fixation manufactures premium quality, uniquely flavored gourmet mints packaged in distinctive metal tins. The hugely popular mints, which have been spotted in the hands of Hollywood celebrities including Julia Roberts and Britney Spears, were originally sold as specialty items in fashion boutiques and upscale hotels. With growing demand for their product, the company’s founders began searching for an international distributor and decided to team with AMI. “We were immediately impressed by [AMI president] Peter Guyer’s professionalism, and by AMI’s client list and its collective international distribution experience,” says Oral Fixation president Henry Rich.

Palapa Azul, a Los Angeles-based company that produces gourmet authentic Mexican-style frozen desserts, has also seen growing demand for its products overseas, particularly in Canada. Palapa Azul’s all-natural frozen fruit bars, sorbets, and ice creams are already available on both coasts and in the mid-west. Its partnership with AMI will bring these delicious and healthful products to new markets around the globe. “AMI’s extensive background and experience in large consumer products marketing attracted our interest,” says Palapa Azul co-founder, Michel Algazi. “We are happy to be working with AMI and feel it will be a good fit for our company.”

“AMI is proud to represent these two innovative companies,” says AMI president Peter Guyer. “The outstanding leaders at Oral Fixation and Palapa Azul have the passion, commitment, and qualifications necessary to succeed in the international marketplace. We see in both Oral Fixation and Palapa Azul the potential to be global brands. These are exactly the types of visionary companies AMI seeks to represent.”

About AMI
Athena Marketing International LLC is a specialized sales, marketing, and consulting firm providing international representation and business development services to the food and beverage industry. AMI offers food and beverage companies solutions to expand their global business, reducing expenses while at the same time increasing sales and profits. Its objective is to help both emerging and established U.S. food and beverage manufacturers develop into major global brands. AMI also offers its clients advice on foreign joint ventures and alliances, strategic planning, media and promotion, distribution, and foreign packaging.

For more information, please visit AMI’s website: http://www.athenaintl.com.

CONTACT INFORMATION:
Peter Guyer
Athena Marketing International LLC
200 First Avenue West, Suite 400
Seattle, Washington 98119 U.S.A.
+1 206 505 7988 Tel.
+1 206 505 7914 Fax
e-mail protected from spam bots
http://www.athenaintl.com

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

Tea Gets Green Light at Work for Improved Performance and Health

Americans drink approximately 2.2 billion gallons of tea each year. Between 1990 and 2000, the tea industry went from $1.8 billion in U.S. sales to nearly $4.6 billion, according to the Tea Association of America. New research shows that tea might boost performance and energy for workers.

Fairfield, NJ (PRWEB) June 30, 2021 -– For many employees in the U.S., an afternoon cup of tea is simply an enjoyable ritual that provides a quick, comforting break from the work routine. But new research suggests that the effects of a cup of tea may be far greater than simple refreshment: it may actually boost performance and energy, and make workers healthier, too.

The key component that has been linked to a host of benefits is called catechins. Found in green, black and oolong teas, catechins are a potent type of antioxidant that some scientists believe may be ten times as effective at producing health benefits as those antioxidants found in fruits and vegetables. Scientists have studied the health benefits of teas for decades, but a recent spate of research targeting the catechins in teas has resulted in several new findings.

For example, Japanese researchers recently completed a study on the effects of Green Tea Extracts (GTE), concentrated form of green tea, on physical endurance. During the ten-week in vivo (mouse) study, endurance was increased by up to 24% in the group that took the GTE, as opposed to the control group. In addition, the GTE was also responsible for a higher, more efficient use of energy, the study found. What’s more, the researchers are certain that the beneficial effects came from the catechins in the tea extracts, not from the traces of caffeine. (Am J Physiol Regul Integr Comp Physiol. 2005 Mar;288(3):R708-15)

According to Judson Kleinman, president of Corporate Essentials – a beverage service firm servicing professional businesses in the NY-metro area – the fact that tea can boost energy and performance beyond simply providing a “caffeine kick” is good news for employers and workers alike. “We’ve known for some time that drinking tea can lead to certain health benefits,” Kleinman notes. “But the fact that tea drinkers can benefit from a healthy dose of added stamina and energy is a great reason for companies to encourage those afternoon tea breaks – and for workers to indulge in them,” Kleinman adds.

And many are indulging. Americans drink approximately 2.2 billion gallons of tea each year – a number that has climbed considerably since 1990. In fact, between 1990 and 2000, the tea industry went from $1.8 billion in U.S. sales to nearly $4.6 billion, according to the Tea Association of America. “Tea’s appeal has risen over the past 15 years, thanks in large part to the marketing of more exotic oolong and green teas, along with the introduction of more upscale varieties,” Kleinman says. “Of course, the health news on tea has been a boon to sales, too, as consumers have become more health-conscious over the past decade.”

In addition to boasting immediate health benefits, tea drinking can improve the long-term health of employees as well. Another team of Japanese researchers recently found that drinking tea could lead to a loss of visceral fat and a reduction of triglycerides in the blood. Having a high level of visceral, or abdominal, fat has been linked to an increased risk of developing certain cancers, and having high triglyceride levels in the bloodstream has been associated with cardiovascular disease. Again, the catechins in the tea were credited with these positive effects.

“With the cost of healthcare skyrocketing every day, businesses are beginning to take a real interest in helping to preserve the long-term health of their employees,” Kleinman explains. “Whether it’s an on-site gym for lunchtime workouts, low fat foods in the cafeteria, or a healthy array of teas, juices and snacks for break time, these are investments that companies are making in the current and future health of their workforce,” he adds. “Those investments are likely to result in both short-term rewards, as employees are more energized and focused for the work at hand…as well as long-term benefits, as workers achieve and maintain better health for the future,” he adds.

Bio:

Judson Kleinman has more than 25 years of experience in positioning and promoting refreshment services to professional services companies including law firms, advertising agencies and accounting companies. Mr. Kleinman has been at the forefront of the recent trend by employers to offer their employee’s gourmet coffees and refreshment services as a perk to improve job satisfaction and productivity. From his position as a reseller, Mr. Kleinman has a broad view of the many makers of coffees, teas, waters and snacks and is on the cutting edge of the beverage brewing technology and trends. As the founder and president at Corporate Essentials, a New Jersey business to business beverages and refreshment services firm, Mr. Kleinman oversees purchasing, sales and servicing. Mr. Kleinman has been quoted on numerous occasions on the subjects of coffees, teas, waters, and on a variety of topics involving running a small business, customer services and sales management. Mr. Kleinman holds a business degree from State University College at Oneonta.

Posted by Industrial-Manufacturing at 02:20 AM | Comments (0)

Diet Candy Is Dandy to the American Consumer While Other Candy Sales are Flat or Declining, Diet Candy Enjoys Rapid Growth

Discover the latest effects diet crazes had on the sweets market.

New York (PRWEB) June 30, 2021 -- Fueled by better-tasting products, improved formulations, and heightened concern over weight gain in adults and children, sales of diet candy more than quadrupled between 2000 and 2004, according to Market Trends: Diet Candy, a new report from market research publisher Packaged Facts.

Diet candy sales reached $495 million in 2004. And while that dwarfs in comparison to sales of regular chocolate and non-chocolate candies, the diet candy market’s growth has far outpaced that of its full-calorie counterparts. Between 2000 and 2004, diet candy had a 34% compound annual growth rate. By comparison, chocolate had a CAGR of 3.9%, while non-chocolate candy actually suffered from a negative 2.5% CAGR.

Leading the charge in this market are low-sugar offerings. Though the first sugar-free confectionery was introduced in the late 1970s, according to ProductScan Online, launches of reduced-sugar products have nearly tripled since 1999. The versatility of many artificial sweeteners allows for manifold combinations to achieve just the right flavor, texture, and appearance. This synergy among ingredients provides a vast array of choices for the American sweet tooth.

“Though the low-carb craze revved up and perhaps overheated the market, diet candy will outlast any single nutritional or weight loss approach, given the versatility of low-sugar, low-carb, low-fat, and low-calorie product formulations,” said Don Montuori, Acquisitions Editor of Packaged Facts. “Marketers can also leverage a new generation of artificial sweeteners and more sophisticated sweetener blends, along with the positive consumer recognition of branded sweeteners, such as Splenda.”

Market Trends: Diet Candy offers industry executives a comprehensive analysis of the U.S. retail marketplace for diet candy; demographic profiles based on Simmons data; and a thorough analysis of key consumer trends that are affecting purchasing habits. The report also describes the creative landscape, profiles key players, and reviews advertising and promotional efforts.

Priced at $1,995, this report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1077451.html. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots

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

New Web Site Extols the Health Benefits of Honey

Honey-Health.com, a newly launched Web site, explores the numerous health benefits of natural honey.

Pleasant Ridge, MI (PRWEB via PR Web Direct) June 29, 2021 -- Honey-Health.com, a newly launched Web site, extols the various health benefits of natural honey, detailing its nutritive values and exploring its role as a primary food in traditional diets.

"A drop of honey, they say, will not sweeten the ocean, but it can do wonders for your health," says Sharon Stajda of Honey-Health.com (available at http://www.honey-health.com). "At Honey-Health.com, we aim to be a comprehensive resource on the marvelous health effects of natural honey."

Honey, Stajda points out, is an easily assimilated carbohydrate compound, and a most practical and effective aliment to generate energy. Honey also helps human beings create enzymes and acts as a germicidal agent. Its nutritive advantages are under-appreciated, however, and Stajda recommends frequent – if not daily – use of honey in one's diet.

The Web site goes into great detail on the physical and chemical aspects of honey, explaining its various sources and types. Honey-Health.com also highlights the role of honey in the modern diet, and specifically in the diets of children and young infants. "Honey was in fact used as a medicine in the Middle Ages," says Stajda, and the Web site draws extensively from history and literature to make for an informative yet readable health resource.

"The very nature of honey – its manufacture and chemical structure – makes it an important supplement to our daily diet," says Stajda. "And if that were not enough, good, fresh honey is also one of the most delicious aliments known to man. Nothing else combines taste and nutrition to the same extent as honey."

Contact information:
Sharon Stajda
44 Sylvan
Pleasant Ridge, MI 48069
Phone: 248.545.1787
Email: e-mail protected from spam bots

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

June 29, 2021

New Air Compressor Design Helps Agricultural and Food Processing Industries Stay Competitive

Direct-drive air compressors allow high-output and fail safe production so American packers can stave off foreign competition.

(PRWEB) June 29, 2021 -- More a matter of survival than patriotism, general managers and operations personnel of American peeling, packaging and other food processing plants must maintain maximum product throughput, without fail, in order to stem the increasing tide of imported agricultural products. As pneumatic actuators and direct-air blasts perform the bulk of processing duties in most plants, packers find themselves turning to a new, direct-drive air compressor design to ensure maximum output and reliability.

No where else is this more the case than in the garlic industry, as garlic from China now accounts for two-thirds of the world's supply and threatens to snatch an even greater market share from American producers.

Sequoia Packing of Coalinga, California—with the second largest fresh-garlic packing capacity in the U.S.—provides an example of one peeling/packing plant that is successfully fighting back by utilizing direct-drive, industrial air compressors throughout their process to maximize output and avoid breakdowns.

"Compressors are used extensively throughout our plant," says Tony Villalobos, operations manager for Sequoia Packing. "We use the air for peeling garlic and discarding the waste; in our optical sorters to keep out unwanted cloves; in the actuators of our package sealer; and for the weight scales in our packing room."

"Up until about four years ago we had older, chain drive air compressors that kept breaking down and couldn't keep up with demand," continues Villalobos. "One broke down within a year's time, and when a compressor goes down I am out of business until the machine gets fixed. Since these models were too expensive to repair, I went out and bought a new Sullivan-Palatek unit. It had a great warranty, which impressed me. Once we used the first one, there was no doubt as to where the second air compressor was coming from. We got the other Sullivan-Palatek in 2003."

Sullivan-PalatekÒ, of Michigan City, Indiana, manufacturers a line of direct-drive rotary-screw, industrial air compressor systems that allow agricultural and food-processing industries to profit from greater reliability and energy savings in their pressurized-air operations. The increased reliability and output of this design stems from the use of larger air-end assemblies, which results in slower turning rotors that yield extended service life and higher pressure using lower horsepower. Extra efficiency results from use of a direct-drive rotary screw that eliminates unnecessary moving parts such as belts, gears and pulleys—thus reducing the parasitic losses attributed to belts (4-8% loss) and gears (3-5%).

"We run these machines pretty hard, and they stand up to it," comments Villalobos.

"There are no breakdowns. That's the important thing. I'd have no problem going out and buying another Sullivan-Palatek. In fact, right now I'm working on getting another one because we're getting so big that I need more. These air compressor systems are helping us to put China in its place."

Posted by Industrial-Manufacturing at 01:12 AM | Comments (0)

Coffee Tasting Events Give Three Lucky Cities a Free Morning Pick-Me-Up

Nescafé Taster’s Choice recently treated early morning risers to a jumpstart on the day with free samples of fresh, black coffee and coffee-flavored drinks and desserts.

HOUSTON, Texas (PRWEB) June 29, 2021 -- On three consecutive Thursday mornings in May, Nescafé Taster’s Choice handed out samples of its instant coffee concoctions to passers-by in San Antonio, Baltimore and Hartford with help from local radio stations, Ad Results, Ltd., and the Eleven Agency.

On May 5th Nescafé Taster’s Choice set up tables and tents in San Antonio’s downtown IBC Plaza. From 7:30 a.m. to 10:00 a.m., over 750 people stopped by for free cups of fresh coffee, and creations like Cappuccino Chills and Java Brownies, all made using Nescafé Taster’s Choice 100% pure instant coffee granules. Local country radio station, KAJA, brought out their “Man on the Street,” Cactus Lou, to broadcast from the event.

The “Tastes of Nescafé Taster’s Choice” saw an even larger turnout in Baltimore on May 12. An estimated 3,000 showed up to taste and smell the selection of free samples at the corner of Pratt Street and Light Street in the Inner Harbor. Mix 106.5’s Kenny Campbell was on hand to play music and promote the event with live call-ins to co-host JoJo Girard back in the studio.

Hartford’s event brought out the biggest number of samplers, with 3,700 showing up to the Old State House Square on May 19th. Music from WDRC-FM “Hits of the 60’s and 70’s” set the morning’s mood. Like the other events, not only did participants get to try a variety of treats made with Nescafé Taster’s Choice, but they all walked away with a 2-week supply of instant coffee to use.

The primary goal of the “Tastes of Nescafé Taster’s Choice” events was to convince coffee drinkers to rediscover how good instant coffee can be. Nescafé Taster’s Choice prides itself on being real coffee made with a superior blend of beans that you can brew right in your cup. They also wanted to emphasize that Nescafé Taster’s Choice can be used to make a variety of coffee-flavored drinks and desserts like Caramel Café Lattes or Chocolate Mudslide Frozen Pies.

All three tasting events were coordinated by The Eleven Agency, a sales and marketing agency out of Irvine, California. Ad Results, Ltd. of Houston, the media-buying agency for the Nescafé Taster’s Choice live personal endorsement radio campaign, facilitated the radio station appearances and on-air promotions.

For additional information on Nescafé Taster’s Choice and for drink and dessert recipes visit tasterschoice.com. Products are available at most grocery stores.

About Ad Results, Ltd.:
Ad Results, Ltd. is a full-service advertising agency specializing in live personal endorsement radio. Ad Results Ltd. works with well over 700 radio stations and more than 1,000 local radio personalities across the country to promote a wide range of products.

Contact:
Ashley Deaton, Director of Public Relations
Ad Results, Ltd.
713-783-1800
www.adresultsinc.com

Posted by Industrial-Manufacturing at 01:12 AM | Comments (0)

Last Call – Mandatory Allergen and Trans Fat Labeling Date Nears

In less than 6 months nearly all FDA-regulated food products labeled for sale in the U.S. must comply with new FDA requirements for trans fat and food allergen labeling. January 1, 2006, is the deadline for both compliance issues.

(PRWEB) June 28, 2021 -- In less than six months, on January 1, 2006, nearly all FDA-regulated food products labeled for sale in the U.S. must comply with new FDA requirements for trans fat and food allergen labeling. FDA published the final rule for trans fat labeling July 9, 2003; the Food Allergen Labeling and Consumer Protection Act of 2004 was signed into public law on August 2, 2004. January 1, 2006, is the deadline for both compliance issues.

Despite the lengthy time period between publications of requirements and the compliance date, many labelers have not yet initiated steps to revise labels. “Small cottage companies tend to fall into this category,” explained Karen Duester, president of Food Consulting Company. “Such companies often don’t dedicate personnel to following changes in food labeling regulations and are just now learning about the upcoming deadline for trans fat and allergen requirements because of alerts from Food Consulting Company and late breaking industry press coverage.”

Duester is encouraging trade publications to include alerts and to direct readers to http://www.foodlabels.com/2006 for a summary of what is required. The summary includes links to government websites that provide complete details for what is required and a link for companies to request expert food label help from Food Consulting Company.

The January 1, 2006, requirements affect nearly all FDA regulated food labels. Not since 1993, when compliance for the Nutrition Labeling and Education Act of 1990 became mandatory, have so many labels required revision.

In her communications with food companies, Duester has also found food labelers fearing that once labels are updated, they will need to make further but not yet specified changes. However, the fact is, labels that meet the January 1, 2006, requirements will require no additional changes until at least January 1, 2008, which is the next uniform compliance date. FDA sets uniform dates to lessen the economic impact that labelers would experience if changes were mandatory upon publication of new regulations.

Concerned parties can keep up-to-date on food labeling regulation changes by subscribing to Food Label News, a free monthly email newsletter, at http://www.foodlabels.com/subscribe.

Food Consulting Company, based in Del Mar, CA, and the largest out-source provider assisting food companies in meeting FDA and USDA labeling requirements, offers a full range of food labeling services. The company can be reached at http://www.foodlabels.com, or by calling 800-793-2844.

Posted by Industrial-Manufacturing at 01:11 AM | Comments (0)

C.H.E.F.® Launches the FUEL™ Series to Fight Childhood Obesity

Comprehensive Health Education Foundation (C.H.E.F.®), developer of the most widely-used prevention curricula in the United States, announced the launch of its innovative new FUEL™ series, which is designed to help fight the childhood obesity epidemic. Created as the first youth-inspired educational approach to address this critical health issue, this series profiles what real kids are doing to address obesity and improve their own lives.

Seattle, WA (PRWEB) June 29, 2021 -- Comprehensive Health Education Foundation (C.H.E.F.®), developer of the most widely-used prevention curricula in the United States, announced the launch of its innovative new FUEL™ series, which is designed to help fight the childhood obesity epidemic. Created as the first youth-inspired educational approach to address this critical health issue, this series profiles what real kids are doing to address obesity and improve their own lives.

Designed for kids ages 10-18, FUEL is an edgy, upbeat and powerful series that empowers youth to take action to improve their own lives, and gives them the skills, knowledge, and power to radically transform themselves and their world. The four-part series includes the titles “Skin Deep,” “Energy for Action,” “The Perfect Machine,” and “Taking on the World,” and deals with the topics of media literacy, self-esteem, body image, healthy eating, nutrition, physical activity, and positive activism. Currently available in a version for the school market, each FUEL Educator’s Kit includes a VHS and DVD version of the video and an easy-to-use Educator’s Guide with five dynamic lessons. C.H.E.F. is also exploring entry into the consumer market with a home version of the FUEL series, and has initiated discussions with several prospective brand partners.

According to Debra Keene Bergeron, Vice President of C.H.E.F., “We worked in close collaboration with a distinguished panel of subject matter experts to develop the FUEL series, including those in the fields of medicine, academia, health education, fitness and teaching. Consulting well-known professionals across a variety of relevant and appropriate disciplines provided the FUEL series with the grounding it needed to reach the youth market and help change behaviors related to childhood obesity.”

“We believe the FUEL series will have immediate and far-reaching positive impact on kids across the country because our approach is so kid-friendly,” said Larry Clark, President and CEO of C.H.E.F. “Despite the serious and important nature of the topic, kids don’t want an adult to preach to them or make them feel like they’re being told what to do. That’s why our kid-inspired FUEL series profiles what real kids are doing to address obesity and make positive changes in their lives.”

About Comprehensive Health Education Foundation
Founded in 1974 and celebrating its 30th Anniversary year, Seattle-based Comprehensive Health Education Foundation (C.H.E.F.®) is dedicated to promoting health and quality of life through education, addressing such important topics as childhood obesity and other unhealthy behaviors. As a nationally-known nonprofit organization, C.H.E.F. develops a variety of health promotion and prevention education programs and products targeted to the early childhood, school-aged youth, and healthy aging markets. For more information about the new FUEL series, please visit http://fuel.chef.org. For C.H.E.F.’s other products and programs, please visit www.chef.org or call 1.800.323.2433.

Posted by Industrial-Manufacturing at 01:10 AM | Comments (0)

Ariadne Genomics, AAAS Agreement Creates Better Ways for Researchers to Manipulate Data for Potential Therapeutic Benefit

Ariadne Genomics and the American Association for the Advancement of Science (AAAS) today announced a licensing and distribution agreement that allows data from leading researchers on how cells talk to each other through chemical signals as they adapt to changes in their environment to be merged with analytical software that can reveal a greater understanding of why these changes occur and their potential importance to developing disease therapies.

Rockville, MD (PRWEB) June 29, 2021 -– Ariadne Genomics and the American Association for the Advancement of Science (AAAS) today announced a licensing and distribution agreement that allows data from leading researchers on how cells talk to each other through chemical signals as they adapt to changes in their environment to be merged with analytical software that can reveal a greater understanding of why these changes occur and their potential importance to developing disease therapies.

AAAS, publisher of the journal Science, developed the Signal Transduction Knowledge Environment, an enhanced online journal, known as Science's STKE, that also functions as an electronic resource enabling scientists, researchers, students and educators to find, organize, and use information relevant to cell regulation processes. Leading authorities enter their knowledge about cell signaling into the Connections Maps database, which includes information on signaling components and their relationships organized into pathways. This information is freely accessible through a graphical interface at the STKE Web site and includes selected citations and authorities' evaluations of the strength of the evidence for associations within the database.

The software suites developed by Ariadne Genomics -- PathwayAssist™ and PathwayStudio® Central -- will allow additional types of analysis of the Connections Maps pathway data and will provide tools for biomedical and basic science researchers to interpret their data within a biologically meaningful context. These include interpretation of microarray data for changes in gene expression. Currently the STKE Connections Maps database contains 62 pathways and thousands of components and relations that span all types of organisms, from plants to yeast to humans.

“The STKE database is a great addition to PathwayAssist's own databases for anyone who needs access to complete signal transduction knowledge,” said Michael Seewald, bioinformatician, Bayer Healthcare AG, Wuppertal, Germany. “PathwayAssist has become one of the most essential research tools. Its manually curated dictionaries and the MedScan algorithm allow the automatic generation of highly accurate disease-focused networks from literature. The digital representation of pathways as graphs is a great leap forward compared to the static and cartoon-like textbook pathways of the past.”

The STKE database complements pathway products by Ariadne Genomics: PathwayAssist™ desktop package and PathwayStudio® Central client-server software for visualization and analysis of biological pathways. Both products leverage Ariadne Genomic’s ResNet database of more than 500,000 functional relationships, and its MedScan module for automated extraction of functional relationships from scientific text. A shared goal of Science's STKE and Ariadne Genomics is to increase the likelihood of scientists making new connections between facts from discrete sources.

“I have been a PathwayAssist user since its very first version," said Aura Perez, M.D., Ph.D., Department of Pediatrics, Case Western Reserve University, Cleveland, Ohio. "The ability to mine the myriad of functional relationships extracted from publications, and match the result to the change observed in one’s experimental system, is of tremendous benefit to me. The addition of STKE signaling pathways curated by leading authorities in the field will reinforce tremendously what we can do with PathwayAssist. I’m looking forward to seeing more and more curated pathways incorporated within the software.”

Signal transduction is the study of how cells respond and adapt to their environments through chemical signals. It is an intensely active field of biomedical research and is of interest to a broad array of scientists, including those who need to follow and apply findings even though their primary interest may not be in signal transduction mechanisms themselves. In 2004 alone, about 16,000 scientific articles were published in this field.

The STKE Connections Maps pathway collection will be offered to customers for an additional fee. More information about pathway products from Ariadne Genomics is available at www.ariadnegenomics.com/products. More information about the STKE Connections Maps database can be found at stke.sciencemag.org.

About AAAS
The American Association for the Advancement of Science (AAAS) is the world's largest general scientific society, and publisher of the journal Science (www.sciencemag.org), Science's STKE (www.stke.org), and Science's SAGE KE (http://sageke.sciencemag.org). AAAS was founded in 1848, and serves some 262 affiliated societies and academies of science, serving 10 million individuals. Science has the largest paid circulation of any peer-reviewed general science journal in the world, with an estimated total readership of 1 million. The nonprofit AAAS (www.aaas.org) is open to all and fulfills its mission to "advance science and serve society" through initiatives in science policy; international programs; science education; and more. For the latest research news, log onto EurekAlert!, www.eurekalert.org, the premier science-news Web site, a service of AAAS.

About Ariadne Genomics
Ariadne Genomics is a Maryland-based company developing systems biology tools for life science research: PathwayStudio® Central client-server pathway analysis software, PathwayAssist™ desktop software for reconstruction, analysis and visualization of biological pathways; MedScan™ TextMiner, an automated scientific text processing tool; ResNet molecular networks database, created by automated extraction of biological facts from the entire PubMed, and Seqware™ personal sequence data management platform. More on Ariadne Genomics please find at www.ariadnegenomics.com.

Posted by Industrial-Manufacturing at 01:09 AM | Comments (0)

June 28, 2021

World Obesity & Weight Loss Congress Launches 2nd Annual Event September 12-14, 2005 in Washington, DC

The 2nd Annual World Obesity & Weight Loss Congress will take place Sept 12-14 2005 in Washington DC, with over 50 speakers in 2 days, within 3, concurrent, industry tracks. Pharmaceuticals, Nutraceuticals and Food & Beverages...Each track is targeted to strategic marketing and advertising initiatives, regulatory hurdles, international opportunities, powerful competitive collaborations and the latest in clinical studies and scientific advances being made today

(PRWEB) June 28, 2021 --The event kicks-off on Monday, Sept 12, with an optional, half-day workshop focused on the pivotal issues you'll confront when designing and implementing your weight loss marketing and advertising initiatives. From US to international regulations, this workshop brings together some of the country's leading experts to help you understand the necessary guidelines for a positive and effective claims strategy designed to keep you from raising any regulatory red flags.

Day one of the event begins Tuesday, Sept 13 2005, with a review of the significant developments in obesity in the past year, and two keynote presentations:
1. Lester Crawford, FDA Acting Commissioner
2. Lydia Parnes, Director of the Bureau of Consumer Protection, Federal Trade Commission

From here, the event delves into up-to-the-minute coverage, strategies and all of the latest developments that impact the obesity and weight loss market. No matter who or what you think is responsible for the obesity epidemic in this country, it's a fact that this population represents a burgeoning new category that cannot be ignored.

Hear over 50 experts size-up the market for obesity and weight loss-related products...from food and beverages to pharmaceuticals and nutraceuticals, this category presents an enormous, long-term opportunity for the savvy marketer with the right products.

Background - Nutraceuticals:
- Hear a top Wall Street food and nutrition analyst discuss the drivers, industry responses, emerging trends and opportunities for food, nutritional ingredient and nutraceutical companies in the obesity and health-driven food industry

- Explore how to best make sure your claims not only effectively promote your products but also don't increase your risks of regulatory/litigation exposure

- Hear the FTC highlight some of the issues brought out during their July 14 2005, workshop to help you better understand the health issue at hand and how you can examine ways to self-regulate and best promote competition of healthy foods and the dissemination of good information, so that consumers can make healthy food choices

- Hear the latest on Hoodia, with an update on the research, the patent situation, and present usage internationally, including risks and opportunities

Background - Pharmaceuticals:
- Who may be the first "out-of-the-gate" with a potential blockbuster?

- Which compounds no longer offer the promise they held last year?

- Nastech Pharmaceutical Company demonstrates the potential of their PYY3-36 peptide, along with the process and importance of securing a strategic co-development and co-promotion alliance in the field of obesity with major global pharmaceutical companies

- Hear DeveloGen AG review the development of DG70 kinase inhibitors and how they work

- What are the biggest potential roadblocks ahead?

- Which alliances and partnerships present the largest competitive threat and why?

Background - Food & Beverages:
- Hear how America's food and beverage companies are taking action to help consumers make smart choices about diet and exercise

- Hear how the obesity epidemic is going to dramatically change the way you will advertise to children

- Listen as Brand New Brands delves into the role of innovation in the functional food market, how the current market structure impedes innovation, and how the Brand New Brands model of partnerships between global companies and entrepreneurs can solve the problem.

- Hear what types of new food and beverage products consumers are demanding

- Learn how you position new weight loss products to those who are unhappy with their appearance

- Hear how the FDA's proposed food labeling changes may impact your marketing and advertising initiatives

- How do the flavor, form, and product preferences of the obese differ from others?

- Hear real case study examples of F&B; companies that have changed their advertising models and positioning in the most effective way

This event offers the latest opportunities in the weight-loss category - whether business or scientific -- and cannot afford to be missed.

For a Complete Program Brochure, Registration or Sponsorship & Exhibition Information:
Call us at 203-319-1700. Call us at 877-319-1700.

For Further Information, Please Contact:
Donna Meté
Executive Director
Business Access, LLC
316 Pine Creek Ave
Fairfield CT USA 06824
203-292-3252 Direct Line
203-255-9933 fax

Posted by Industrial-Manufacturing at 02:41 AM | Comments (0)

Necton SA Announces Their Participation at the 51st Summer Fancy Food Show in New York City

Necton SA, producer of hand-harvested sea salt products from the idyllic Ria Formosa Natural Park located in the Algarve region of Portugal, will be exhibiting at the 51st Summer Fancy Food Show in New York, this coming July.

Seattle, WA (PRWEB) June 28, 2021 –- Necton SA, producer of hand-harvested sea salt products from the idyllic Ria Formosa Natural Park located in the Algarve region of Portugal, will be exhibiting at the 51st Summer Fancy Food Show in New York, this coming July.

“We are pleased to be able to present at this show – as a producer of gourmet and artisanal products, we believe this show will give us the opportunity to introduce the American specialty food marketplace to our fine line of products,” said Joao Navalho of Necton.

Navalho continued, “Many in the specialty food industry know of the great salts that come out of France, but fewer know that salts of the same quality and stature come out of our salt marshes on the southern coast of Portugal. We look forward to changing that. Exhibiting alongside us in our booth will be Flor de Sal USA. By working with Flor de Sal USA, we can ensure that every gourmet shop, grocer and distributor who gets the chance to see and sample our line of products at the show, can present every one of these same quality products to their customers.”

About Necton's Gourmet Sea Salt Products:

After the winter rains have ceased, and the birds have begun their journeys back north, the salt pans (salinas) of the Belamandil, where the Atlantic Ocean meets the European coastline, are ready to be harvested. During the summer months, weather permitting -- an absence of rainfall and a dry wind from the north -- the salinas are worked by local artisans, salt harvesters (marnotos). The marnotos, on a daily basis, skim the delicate crystals forming on the top of the salt pan by hand, with the same wooden implements that have been used for millenia. The resulting brilliantly white sea salt -- Flor de Sal – literally "the flower of salt" – also known as Fleur de Sel - is a light, crumbly, melt-in-the-mouth salt that maintains all the micronutrients naturally found in ocean water and has been described by many as having hints of sweetness and creaminess, without any of the harshness commonly associated with regular table salt.

Necton’s Traditional Sea Salt (Sal Marinho Tradicional - available in both coarse and fine grades), similar to Flor de Sal, is harvested by hand, but only after the salt crystals have settled on the bottom of the salina. Every three weeks, the marnotos, using similar implements and techniques as with Flor de Sal, exercise great care in harvesting Sal Marinho Tradicional. These crystals, along with Flor de Sal, are placed in piles beneath the Algarve sun, where they are naturally dried, and then sent off for packaging, with no additional processing taking place.

About Flor de Sal USA:

Located in Seattle, WA, Flor de Sal USA was started in the summer of 2004 with the goal of bringing Necton’s award winning salts to the U.S. marketplace, with plans to work directly with Necton to develop additional nature-based products which spring forth from the salt pans of the Ria Formosa Natural Park in southern Portugal.

Posted by Industrial-Manufacturing at 02:40 AM | Comments (0)

Cinnabon & Layalina Magazine Join Forces to Launch the Innovative 'Wall of Fame' Campaign 'Best Cinnabon Shot with Layalina'

Cinnabon Jordan, a part of Jana Restaurant Management (a member of Tantash Group) has launched a three month campaign in cooperation with Layalina Magazine, Jordan’s premier social monthly publication, titled ”Wall of Fame” Campaign “Best Cinnabon Shot with Layalina.”

Amman, Jordan, June 28, 2021 -- Cinnabon Jordan, a part of Jana Restaurant Management (a member of Tantash Group) has launched a three month campaign in cooperation with Layalina Magazine, Jordan’s premier social monthly publication, titled ”Wall of Fame” Campaign “Best Cinnabon Shot with Layalina.”

The “Wall of Fame” campaign derives from Cinnabon’s 2005 customer relations projects that try to achieve a variety of innovative competitions and prizes for its customers. Concurrently as the relationship is built between Cinnabon and their customers, the customer can enjoy the delicious smell and taste of Cinnabon’s products.

The duration of the “Wall of Fame” campaign will be three consecutive months at the Cinnabon branches at Mecca Mall and Zara Center. Layalina’s professional photographers will take photographs daily of Cinnabon’s customers purchasing and eating Cinnabon products. Those photographs will then be placed on Cinnabon’s Wall of Fame at each branch and selected images will be published in Layalina’s next issue in their special “Wall of Fame” segment. Also at the end of each month, Cinnabon will select the best three photographs from each branch and each winner will receive a family Cinnabon pack. After three months, the eighteen best images will be accumulated and one winner will be selected as the “Best Cinnabon Shot with Laylina” to receive a 50 percent lifetime discount from Cinnabon and a free two year subscription in Layalina Magazine.

Mr. Mahfouz Said, Acting General Manager of Cinnabon Jordan stated, “This campaign’s initiative is to develop and capture the interactions and memories created between our services and our customers. Our relationship with our customers is one of fun and interactivity so that our customers may have a heart felt relationship with Cinnabon.”

Cinnabon is also creating a relationship, the first of its kind in Jordan, with Jordan’s favorite magazine, Layalina Magazine. Through this alliance Cinnabon and Layalina Magazine can both utilize one another’s strengths and assets to achieve their corporate visions as well as establish strong business to business

relations and set the example for those interested in building a community within the private sector.

This press release is issued by TRACCS Jordan on behalf of Jana Restaurant Management, a member of Tantash Group and owner of the Cinnabon® franchise.

For further information, please contact:

TRACCS Jordan

Tel: + 962 6 592 4114
Fax: + 962 6 592 4334
Website: http://www.traccs.net

Posted by Industrial-Manufacturing at 02:39 AM | Comments (0)

June 27, 2021

Mader’s Catering Service Awarded Catering Contract With Midwest Airlines

Mader’s Catering service www.madersrestaurant.com in Milwaukee, Wisconsin has been selected to take charge of menu planning and meal preparation for the ‘Best Care Cuisine’ offered on Midwest Airlines.

Washington, D.C. (PRWEB) June 27, 2021 -- “Midwest airlines built its reputation as ‘The best care in the air’ by offering passengers outstanding customer service, and we intend to continue that legacy by providing customers with an inflight experience that is second to none,” said Timothy E. Hoeksema, chairman and chief executive officer. “Our buy-onboard Best Care Cuisine will please customers with distinctive menu selections.” Mader’s head chef caterer, Shawn Monroe www.madersrestaurant.com/meet_the_chef.shtml , helped to win the contract as he truly impressed Midwest Airlines with his extraordinary food presentation and unique menu.

Monroe joined the Mader’s catering team (Milwaukee, Wisconsin) www.madersrestaurant.com/catering-corporate.shtml in 2002, after previously working with prominent chefs such as Emeril Lagasse, Wolfgang Puck, and Daniel Boulud. Monroe’s passion for cooking is demonstrated in the unique flair of his creations. The emphasis in using local products and the freshest ingredients is also a trademark of this exceptional chef. Together, Chef Monroe and Midwest Airlines, worked to redesign its menu selection, giving special emphasis to presentation and featuring fresh and savory ingredients.

Midwest Airline’s extensive search through dozens of national and regional restaurants over a seven-week period ended on March, 23 when Mader’s Catering and Chef Monroe were awarded this prestigious contract to provide the “Best Care in the Air” for Midwest passengers. President of Mader’s Catering www.madersrestaurant.com, Victor Mader, is delighted about this new partnership, “We are pleased to be working with Midwest Airlines on this unique approach to inflight dining. We look forward to bringing flavorful meals to customers aboard Midwest Airlines, just as we do to our own customers.”

Mader’s Catering www.madersrestaurant.com offers full service caterers to all types of events, ranging from a small party of ten people, to a couple hundred person wedding, to a 10,000-person corporate function. Mader’s will assist in a very successful and memorable event for all your guests. Chef Monroe caters an extensive menu that includes German and Continental specialties, gourmet buffets, elegant cocktail receptions, and the award-winning Viennese Sunday Brunch.

If you are planning an event and need a caterer, please contact Mader’s catering division www.madersrestaurant.com for further information at 414-271-3377. Website design and marketing by Blue Water Media www.bluewatermedia.net.

Mader’s Restaurant
www.MadersRestaurant.com
1041 N. Old World 3rd Street
Milwaukee, WI 53203
Contact: Victor Mader
Phone: 414-271-3377

Blue Water Media
www.bluewatermedia.net
Contact: Miya Taguchi
e-mail protected from spam bots
Phone: 202-861-0000

Posted by Industrial-Manufacturing at 04:41 AM | Comments (0)

RFID and PIDC Link up in True Traceback System

RFID tagging wastes your time and money without ScoringAg’s Web-based WorldWide databank and Site-Specific Recordkeeping™.

(PRWEB) June 27, 2021 -- The expense and effort of tagging livestock, and identifying crops, fish, and other agricultural products, is wasted without a Web-based database and data management system based on site-specific locations. This allows you to link the product with ScoringAg’s database and Site-Specific Recordkeeping™ no matter where you are in the world – either with RFID or barcode.

Without efficient, effective data collection system and a Web-based data management system, tagging livestock and other agriculture items cannot provide true animal traceback and traceup – even when a local, resident software system and database is used. A Web-based system makes it possible for records to move with the individual product, which cuts the time required for source verification to just seconds.

A true traceback and traceup system also must account for every product handler that is involved in the food chain, including transport operators, vehicles, inspection stations, stockyards, and all downstream processors and food handlers to prove source verification.

Each stage of the food processing and supply system must: have items identified with a unique number and labeled by RFID or barcode; be identified by a unique Premises IDentification Code (PIDC); record activities and actions performed on the animals, fish, or crops at each location – even in the middle of a packing plant, or on board a factory ship, or in the middle of a farmer’s field, and all the way to the retailer and consumer.

Only ScoringAg’s Internet-based recordkeeping system and database can: meet the demands of real traceback in real time; provide real compliance with government traceback regulations, not just an appearance of meeting tagging requirements; give producers an actual competitive marketing advantage over competitors by adding value to RFID with PIDC; and guarantee confidentiality with a secure databank that can still deliver Internet-based records anywhere, anytime, in real time – only to the owner of the account.

If you are using tags alone – and no Web-based recordkeeping system – true traceback and traceup are just not possible without PIDC. www.ScoringAg.com has all the benefits of a filing system in a Web-based databank.

ScoringAg.com and its traceback and traceup system for agriculture products, featuring Site-Specific Recordkeeping™ and PIDC location code, is one of the many divisions of ScoringSystem, Inc., which is located in Sarasota, Florida USA and specializes in providing solutions with mobile data, via wireless PDAs, laptops, and Semacode-programmed Nokia mobile phones. Whether using RFID or barcodes for tracking and traceback of livestock or perishable commodities and other consumer goods, www.ScoringAg.com makes managing data easier – and does it in an extremely cost effective manner.

Posted by Industrial-Manufacturing at 04:40 AM | Comments (0)

Research and Markets: Food Additives Market Is Expected to Continue Growing at a Rate of Around 2-3% Per Annum Over the Next 3 Years

Research and Markets (http://www.researchandmarkets.com/reports/c19698) has announced the addition of Food Additives Market - Global Trends and Developments (3rd Edition) to their offering.

Dublin (PRWEB) June 27, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c19698) has announced the addition of Food Additives Market - Global Trends and Developments (3rd Edition) to their offering.


The global market for the traditional food additives sectors is estimated to be worth USD22bn a year. "The Food Additives Market – Global Trends and Developments" identifies the major market forces influencing the international additives market, and presents a detailed analysis of trends in the market for 13 different categories of additive. In addition to information on applications, market sizes and trends, and the leading companies in the industry, the report also looks at finished food trends impacting on additives and assesses future prospects for the market.

In the modern world, food manufacturers are under constant pressure to innovate in order to keep up with consumer interests and demands. Not only do consumers want convenient foodstuffs with a long shelf-life, but they are also seeking more sophisticated foods, often with exotic or ethnic flavours, plus foods that contain natural and organic ingredients, foods that can assist in weight control and foods that can benefit their health in other ways.

These trends are impacting at all levels of the food market and the additives sector is no exception, with the manufacturing sector passing on some of the responsibility to satisfy these demands to their suppliers. As a result, certain sectors of the additives market are seeing growth in natural products at the expense of synthetics, there is rising demand for fat replacers and sweeteners in the weight control market, functional food ingredients are booming, and, in other areas, tailored solutions aimed at specific applications are appearing to make product formulation more straightforward for the processors.

This new study identifies the major market forces driving development of the additives market around the world, and presents a detailed analysis of trends in the market for 13 different categories of additives.

In addition to information on applications, market sizes and trends, and the leading companies in the industry, the report also looks at finished food trends impacting on the additives sectors and assesses future prospects for the market.

For more information visit http://www.researchandmarkets.com/reports/c19698

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

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

Sales Food and Beverages for Women Grow Ten-Fold Between 2000 and 2004, According to New Report

Learn the latest trends in marketing food and beverages to women with a new market research study from Packaged Facts.

New York (PRWEB) June 27, 2021 -- Marketing food and beverages specifically for women has been a lucrative business move, as this market grew at a compound annual rate of 80% between 2000 and 2004 and is now a $4.6 billion industry, according to The U.S. Market for Women’s Food and Beverages, a new report from market research publisher Packaged Facts.

Women’s food was a nascent field in 2000, registering sales of $430 million. In this decade; however, the food and beverage industry has realized that the nutritional needs of women demand special attention. And despite some ill-fated early efforts to market “women’s” food, the category has exploded, and Packaged Facts forecasts that retail sales of women’s foods and beverages will reach $58.7 billion by 2009.

The women’s food and beverage industry ranges from many small companies to a handful of large international corporations with U.S. offices. For the most part, the most successful women’s food and beverage companies are the mid-sized U.S. businesses, which can focus on their target consumer and distribute product through the leading retail venue: health food and natural foods stores.

“Foods for women offer significant competitive advantages to marketers,” said Don Montuori, Acquisitions Editor of Packaged Facts. “Currently, many food and beverage categories—such as breakfast cereal and juice—are mature and threatened with becoming mere commodities. In such cases, marketers can use medically beneficial formulations to strengthen brand differentiation, expand market share, bring new users into the fold, and increase consumption among established users.”

The U.S. Market for Women’s Food and Beverages offers industry executives a comprehensive analysis of the U.S. retail marketplace for women’s foods and beverages; demographic profiles based on Simmons data; and a thorough analysis of trends such as health concerns on women’s purchasing habits. The report also describes the creative landscape, profiles key players, and reviews advertising and promotional efforts.

Priced at $3,000, this report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1079062.html. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 04:38 AM | Comments (0)

Grandma Ottomanelli’s Famous Sauces, an Extended Family Affair

The Ottomanelli family has been making grandma’s spaghetti sauces for over 100 years. It has taken the last five to perfect a bottled version that tastes as good as the original.

(PRWEB) June 25, 2021 -- The Ottomanelli family has been making grandma’s spaghetti sauces for over 100 years. It has taken the last five to perfect a bottled version that tastes as good as the original.

The Ottomanelli Brothers explain: “We had no way of knowing what tomatoes the commercial packer used, or if they added sugar or preservatives. In our sauce, everything is natural. Commercial packers use preservatives that lengthen shelf life. Their clients demand long life. But preservatives affect flavor.

“You’d be surprised how tricky it is to put grandma’s sauces in our Mason Jar-like bottles, a bottle that, not just incidentally, reminds customers that we are using a process that is seen in movies about home canning dating back to the Great Depression”

“We pride ourselves on grandma’s flavor. We were unable to perfect our sauces until we went through a very lengthy procedure.

We only sell in our store at 1549 York Avenue Corner of 82nd Street. We also ship via our website at www.ottomanellibros.com. Shelf life is not an issue for us. We make the sauce weekly to meet growing demand.”

Try our sauces. We think you agree with our customers. They tell us there is no comparing the start-from-scratch flavor of grandma’s sauces and the name brands.”

Contact Nicolo Ottomanelli at (212) 772-8423

Posted by Industrial-Manufacturing at 04:37 AM | Comments (0)

Lipid Nutrition Announces Sponsored Course on nutrilearn.com for Clarinol™ CLA

Sponsored course presents information regarding the benefits of Clarinol™ CLA.

Channahon, IL (PRWEB via PR Web Direct) June 24, 2021 -- Lipid Nutrition, a global leader in lipid-based health ingredients, is proud to announce its sponsored course for Clarinol™ CLA on www.nutrilearn.com. This sponsored course presents information regarding the benefits of Clarinol™ CLA in promoting effective weight management by reducing body fat and increasing lean muscle. Included in the discussion are the mechanisms of action, clinical evidence and the basis that Clarinol™ CLA is not only the highest concentrated form of CLA but the most effective form of CLA as well. To immediately view the sponsored course for Clarinol™ CLA, it can be viewed at http://www.nutrilearn.com/clarinol

www.nutrilearn.com is a division of Virgo Publishing. Its mission is to provide online course materials and testing on branded and non-branded ingredients which populate the many shelves of the dietary supplement and functional food retailer. The targeted audience for the online courses include Store Managers, Store Employees, and the owners of independent and franchised health food stores.

"What makes www.nutrilearn.com an interesting opportunity for Clarinol™ CLA is that it is attempting to create knowledgeable employees at the retail level and to help ensure customer satisfaction," said David R. Lewis, Business Unit Manager, North America, for Lipid Nutrition. "If the store employee, manager or owner knows more about a branded ingredient that populates many of the products on the store shelves it helps to ensure accurate communications about the branded ingredient, it helps distinguish their business from the competition and will increase overall customer confidence."

Lipid Nutrition, a division of Loders Croklaan, is a global leader in the supply of scientifically sound lipid ingredients from natural origin, which improve and maintain health and well-being. The company offers a variety of branded products, including Safflorin™ for immune health, PinnoThin™ for weight management, Marinol™ concentrated fish oils for heart health and brain development, Membranol™ phosphatidyl choline enriched lecithin for liver health and memory improvement, and Betapol™ human milk fat substitute for infant nutrition.

Contact:
Jenni Figueiredo
Hill & Knowlton
212-885-0132
e-mail protected from spam bots

Patrick Luchsinger
Lipid Nutrition
815-730-5208
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:36 AM | Comments (0)

June 24, 2021

Consumer Poll: Food safety Confidence will Improve with Mandatory National Animal Identification System

A recent poll shows that consumers will become even more confident in the safety and security of the nation’s meat and poultry supply if a mandatory National Animal Identification System (NAIS) is implemented. Under the NAIS, authorities would be able to quickly locate specific animals to prevent the spread of livestock diseases, such as mad cow disease.

Kenilworth, N.J. (PRWEB) June 24, 2021 -- A recent poll shows that consumers will become even more confident in the safety and security of the nation’s meat and poultry supply if a mandatory National Animal Identification System (NAIS) is implemented. Under the NAIS, authorities would be able to quickly locate specific animals to prevent the spread of livestock diseases, such as mad cow disease. The consumer survey was sponsored by Global Animal Management Inc. (GAM), a leading provider of animal and premises identification systems. GAM is a wholly owned subsidiary of Schering-Plough Animal Health Corporation, the worldwide animal health business of the Schering-Plough Corporation (NYSE: SGP).

Survey results
The GAM-sponsored poll of 1,000 U.S. consumers, conducted in mid-May, shows that consumers already have considerable confidence in the nation’s meat and poultry supply, but their confidence levels could jump even higher once NAIS is in place. The NAIS proposal, recently unveiled by the U.S. Department of Agriculture, calls for mandatory reporting of the movements of cattle, hogs, poultry and other meat-producing livestock by January 2009.

More than 37 percent of respondents to the poll said their current meat safety confidence is high – at least 8 on a 10-point scale (1=not confident, and 10=very confident). Only 10 percent of respondents rated their confidence as low (1-3). Overall, current consumer confidence in the meat supply averaged 6.5 on a 10-point scale.

According to the survey, if NAIS were to be implemented, average consumer confidence in meat safety and security would jump to 7.4. Nearly 55 percent of those polled said their confidence would then be high (8-10), and those who said their confidence will remain low (1-3) declined to less than 4 percent.

“We are glad to know that consumers feel good about the integrity of the meat and poultry supply – as they should,” says Jim Heinle, president of GAM. “The industry at all levels has worked hard to protect animal health and provide safe products. This survey shows that the ability to trace livestock diseases through a national identification system may be a tool to raise consumer confidence even further.”

Mandatory system improves confidence
The GAM-sponsored poll shows that consumers may be even more confident in meat and poultry safety if participation in NAIS is mandatory, rather than voluntary. On the same 10-point scale, average consumer confidence is 7.5 under a mandatory system, compared with 5.8 for a voluntary one. Fifty-eight percent of consumers polled said they would be highly confident (8-10) if NAIS is required, compared with only 28.1 percent who said they would feel highly confident if the system is optional.

“Consumers are already confident in the U.S. meat supply and an additional step that is mandatory will increase their confidence,” noted Dr. John Lawrence, director of the Iowa Beef Center. “This research showed that confidence in the current system and NAIS seemed to increase with age, education and income.”

Respondents also said they believe that NAIS will give farmers and ranchers the information they need to protect livestock and poultry from animal diseases – 42 percent would be highly confident, and only 5.6 percent would have low confidence.

NAIS is a disease management tool for industry and government and does not require consumer products to be identified accordingly in stores. But in the future, individual retailers or suppliers might partner with industry producers to provide traceability information voluntarily.

When asked what they would do if offered a choice between meat and poultry products identified as being tracked through NAIS, or products that aren’t identified, most consumers – 55.6 percent – said they would chose the “identified” product, but only if the price wasn’t too much higher. Only 13.2 percent said they would chose the “identified” product regardless of price, and 12 percent indicated that they would continue to buy the lowest-priced products, no matter what.

“There is an indication that consumers may pay a modest amount more for traceability. This is consistent with other research. They like what they have but will take more if it is at little or no cost,” says Lawrence.

Heinle adds: “It is extremely difficult to predict what impact NAIS implementation will have on consumer behavior, since many factors enter into food purchase decisions. A proactive approach like NAIS certainly will help maintain the consuming public’s vote of confidence, by strengthening both the reality and perception that our meat supply is among the safest in the world.”

ID system presents other opportunities
In addition to bolstering consumer confidence, Heinle says that NAIS presents other value-added opportunities to the livestock industry. NAIS provides the potential for the industry to gather and manage information that may help maintain global markets and ensure consumer confidence in the food system. Livestock producers could record the age, source and breeds of their animals, along with feed, animal health, and other production data that may be important to buyers, both domestically and abroad.

Information captured using NAIS technologies also can be integrated into retail grocery and foodservice logistics, quality control and traceability processes, such as radio frequency identification (RFID), or bar-coding systems.

Farms and ranches being registered
As proposed, NAIS wouldn’t become mandatory until January 2009, but tools are in place now to allow livestock producers to easily capture the needed information. As a first step, NAIS already has begun registering the farms and ranches, or “premises,” where animals are located.

As of mid-May, USDA had registered and assigned unique premises identification numbers to 74,340 farms and ranches nationwide. Of those, more than 25 percent have been registered using the Global Animal Management Premises Management System (GPMS). This USDA-approved system integrates seamlessly with the GAM VeriSource system to track movements of groups of livestock and individual animals, and simultaneously manage value-added data.

“Although there are thousands of premises yet to be registered, we’re seeing good progress,” says Heinle, adding that GAM applauds USDA efforts to accelerate consensus on how NAIS will be implemented.

Global Animal Management, Inc., is a subsidiary of Schering-Plough Animal Health Corporation, the worldwide animal health business of the Schering-Plough Corporation (NYSE: SGP). Schering-Plough is a global, science-based health care company with leading prescription, consumer and animal health products. Through internal research and collaboration with partners, Schering-Plough discovers, develops, manufactures and markets advanced drug therapies to meet important medical needs. Schering-Plough’s vision is to earn the trust of the physicians, patients and customers served by its more than 30,000 people around the world. The company is based in Kenilworth, N.J., and its Web site is www.schering-plough.com.

Editor’s notes:
· VeriSource® is a registered trademark of Global Animal Management, Inc. Additional information about VeriSource® can be found at www.mygamonline.com.
· GAM™ is a trademark of Global Animal Management, Inc.
· The GAM consumer confidence poll was conducted May 11-16, 2005, by Synovate eNation. The survey included 1,000 U.S. consumers, with a +/- 3 percent margin of error on a national sample. For additional information about survey results, contact Julie Lux, (908) 298-4774.
· Additional information on NAIS is available on USDA’s Web site at http://www.usda.gov/nais.

Posted by Industrial-Manufacturing at 03:00 AM | Comments (0)

Second Annual Gala to Benefit the Chef2Chef.Net Culinary Student Grant Program

Chef2Chef.Net "Dream Team" and Chimney Park Bistro present you with the the Ultimate Dining Experience!

(PRWEB) June 24, 2021 -- Looking to repeat the stunning success of 2004’s charitable gala at the Chimney Park Bistro in Windsor, Colorado, 2005’s event on Tuesday, August 9, will once again offer extraordinary dishes created by chefs from across the continent.

The event is sponsored by the Chef2Chef.Net culinary portal, an award-winning Internet information source for tens of thousands of chefs, cooks, hobbyists and even non-cooks seeking advice. A silent auction between courses will benefit its student grant program.

Nine chefs - from Canada, California, Oregon, North Carolina, New York and Colorado - will prepare a lavish nine-course dinner with wine pairings that will start at 6:30 p.m. The per person charge is $100 and reservations must be made at (970) 686-1477.

The tentative menu includes: a cocktail course of Truffles and Canapes that will be served throughout the evening, Smoked Wild Salmon and Yukon Sourdough Rolls, Tomato Gazpacho with Lemon Balm and Champagne Granite, Bresaola Rubbed with 3-Peppercorn Chevre and Huckleberry Puree, Sea Scallops with Apple-Cider Jelly & Creamy Leeks, Fig-spiced Confit Leg of Duck, Roasted Bison Perigueux and a “Bounty of Harvest” dessert featuring White Chocolate Mousse and Raspberry Creme Brulée.

Each course will be served with a perfectly matched wine.

The Chimney Park Bistro was opened in 2004 by renowned chef Florian Wehrli -- former head chef for top-ranked Zagat Guide restaurants in Las Vegas. It is considered Windsor’s premier fine dining establishment, with unsurpassed food and spirits from Colorado and around the world. Its stylish atmosphere is known for its relaxed dining and sophisticated menu offerings.

The Chef2Chef.Net Internet site - based in Centennial, Colorado - offers a Recipe Club newsletter, “Question & Answer” forums, industry employment listings, a marketplace, rankings for favorite chefs and restaurants, food health news and a whopping 280,000 recipes, among many other features covering the gamut of culinary news and views. It has become a virtual gathering place for people who like food and even offers forums for people to discuss subjects other than food.

Chef2Chef.Net contributors now number more than 13,000, from more than 80 countries. The public forums are constantly active and have been responsible for lasting, long-distance friendships for food fans across the globe.

The Chef2Chef.Net student grant program has been in place 2 years and has benefited 10 current and future chefs. The silent auction accompanying the August 9 event will offer food, wine, art work, culinary merchandise and all the money collected will go toward the grant programs.

Chefs at the August 9 gala have cooked for five U.S. presidents, a long list of Hollywood celebrities and several professional athletes. Bios and contact information for the chefs are available on request. Additional information is also available at http://chef2chef.net/events/chimney-park-bistro-2005

The Chimney Park Bistro dining room will be seated at 6:30 p.m. on the night of the event and the restaurant will continue to serve the extravagant menu for the remainder of the week.

Contacts:
Chef2Chef - Fred Roosli 303-850-7193 or http://chef2chef.net
Chimney Park Bistro - Florian Wehrli 970-686-1477 or http://www.chimneypark.com

Posted by Industrial-Manufacturing at 02:59 AM | Comments (0)

Keeping Track of Food as Packing Crates Get Smart

Rising concern over food quality is pushing the industry to create ever more advanced systems to ensure food safety. A smart packing crate that uses Radio Frequency ID (RFID) tags for easy tracking and tracing of meat is a case in point.

(PRWEB) June 24, 2021 -- The Info-box System (iBoS) uses a special packing crate, the info-box, produced by project partner Bekuplast GmbH. The iBoS team developed a transponder, or beacon, and state-of-the-art RFID tags that could be moulded into the box during its manufacture.

This means retailers, wholesalers and producers can track meat from the warehouse to the supermarket accompanied by the Internet-accessible supply chain management system also developed under the IEU-funded iBoS project.

For example, iBoS identifies meat by a sample code, so if there is a problem with a product it can be quickly traced back to the point of origin. "It enables the transparency of meat products logistics by electronic identification, in order to close the currently existing information-gap between slaughterhouse and supermarket," says Wilco van de Vosse, project coordinator, and services and product manager at ACR Logistics, one of the project partners.

"Transparency improves food safety by more reliable and secure logistical processes, easy tracking and tracing, and also considerably improves logistics efficiency," says van de Vosse.

What's more, it could ultimately be used to enable an 'automatic checkout', where a computer reads the contents of a shopping basket and simply presents customers with a bill, saving considerable time.

It works like this. RFID gives off a unique signal that can be read by appropriate receiver. It's the radio frequency equivalent of a bar code. Currently RFID is used primarily in the warehouse, but some manufacturers are beginning to include the chips in their retail products, again for logistics control.

The iBoS RFID transponder can be read in difficult conditions, independent of orientation, light, temperature, humidity. "It's the first RFID transponder suitable for use in meat logistics," says van de Vosse.

Up to 250 transponders can be read simultaneously, which dramatically speeds up processing time. iBoS is also ISO (International Standards Organisation) compliant to ensure compatibility with other products, unlike most proprietary devices currently on the market.

In addition to signalling to an RFID reader, the transponder can store up to 18 Blocks of 32 Bits (8 Char. each) of data and it can be used in combination with bar codes, all integrated into one label, which means it can adapt seamlessly to existing supply chain systems.

It's also a read/write chip, unlike the majority of chips now available which are read-only. So, links in the supply chain can add data. For example the slaughterhouse will be able to add data to the transponder about the type of product, like article, weight and price.

The team trialled the system and are pleased with its success. In trials the Supply Chain Management System offered better quality control; information could be read with simple readers, without the need to connect to the back office. Since there is no manual scanning of bar codes, no weighing of each individual crate and no counting is required, there are no errors, and the process is faster and more efficient.

Furthermore, it's easier to improve the supply process because information is readily available. Over time, it will mean new, more efficient working methods. The system includes an optional temperature sensor and logger that provides evidence of compliance with required transport temperatures.

Currently RFID technology is below five per cent market share in the packing identification market in mainly express logistics because of the relative high cost. It costs €1 while bar code labels cost less than 1 cent. However, iBoS adds considerable value to the tracking process and should promote the rapid adoption of RFID technology. Meat product logistics is expensive, very critical, has a large scale of economy and can have direct impact on human health.

The system can be applied to other products too, and the project team believes that as business adopts the technology prices will come down, further accelerating the introduction of RFID.

"Until the introduction of the new ISO transponder no reliable RFID technology at suited wavelength was available to be used in combination with liquid products (like food and, in particular, meat). Therefore transponders have never been used in the perishable food logistics chain before."

The project finished last year but since then the partners continued to improve the system. "There have been advances in the software, the transponder and the box, every element is undergoing continuous improvement," says van de Vosse.

Currently the partners are demonstrating the product to potential users and establishing commercial partnerships to produce the system on a large scale.

"There are a lot of elements to this system. It's not just a box, or a chip, but you also have gate readers that can receive the transponder signal, you have the back office software and other elements like the optional temperature sensor. Developing commercial partnerships for the whole system is complex, but there are many companies who are interested in being involved," concludes van de Vosse.

Please mention IST Results as the source of this story and, if publishing online, please hyperlink to: http://istresults.cordis.lu/

Contact: Tara Morris, +32-2-2861985, tmorris at gopa-cartermill.com

Posted by Industrial-Manufacturing at 02:58 AM | Comments (0)

Domino’s Pizza Third Branch Branches to All of West Amman

Domino’s Pizza Third Branch Branches to All of West Amman

Amman, Jordan (PRWEB) June 24, 2021 -- Domino’s Pizza has opened a new branch in Shmeisani that links Domino’s Pizza to reach all of the residents in West Amman. The extension is due to Domino’s success of its first and second branches in Madina Al Munawara Street and the Seventh Circle area.

Mohammad Douar, chairman of the Al-Barakah for Fast Food and Commercial Agencies and sole agent of Dominos Pizza in Jordan stated, “Since our investment in Jordan, we have grown even faster than anticipated. The growth of Domino’s Pizza in the Kingdom is due to our customer’s loyalty and our product and quality services. Through these assets we intend to accomplish our goal of opening 7 branches in the Kingdom.”

Mr. Douar continued to state, “After research and investigation we discovered that Shmeisani’s location allows us to create an effective delivery route to all of the residents of West Amman. One of Domino’s key factors in its success is their promise of customer service and satisfaction in both delivery and product. Due to the new routes, Domino’s delicious pizza’s will be made fresh and arrive fresh so we may always uphold our corporate reputation of ‘Pizza Delivery Experts’.”

Domino’s Pizza has been classified as the leading Pizza Company present in more than 50 countries with more than 7,799 branches worldwide. The company is present in most Middle Eastern countries including Egypt, Saudi Arabia, United Arab Emirates, Bahrain, Lebanon, Kuwait, Morocco and still growing in Jordan.

Issued on behalf of AFFCA, owner of the Domino’s Pizza Franchise in Jordan by TRACCS Jordan.

For further information, please contact
TRACCS Jordan
Tel: + 9626 592 4114
Fax: + 9626 592 4334
Email: e-mail protected from spam bots
Website: http://www.traccs.net

Posted by Industrial-Manufacturing at 02:57 AM | Comments (0)

June 23, 2021

Winemonger Launches Online Wine Store Specializing in Austrian Wines; First-time Customers Receive 10% Discount, Free Shipping on Select Cases of Wine

Winemonger today announced the launch of its new online wine boutique, winemonger.com, which offers wines from top Austrian winemakers known for Icewine (Eiswein), Dessert Wine (Sweet Wine), White Wine (Gruner Veltliner, Riesling, Sauvignon Blanc) and Red Wine (Pinot Noir, Blaufrankisch, Zweigelt). The portfolio contains a variety of styles and prices for the casual wine drinker as well as the passionate wine collector.

Los Angeles, CA (PRWEB via PR Web Direct) June 23, 2021 -- Winemonger today announced the launch of its new online wine boutique, www.winemonger.com, which offers wines from top Austrian winemakers known for Icewine (Eiswein), Dessert Wine (Sweet Wine), White Wine (Gruner Veltliner, Riesling, Sauvignon Blanc) and Red Wine (Pinot Noir, Blaufrankisch, Zweigelt). The portfolio contains a variety of styles and prices to appeal to the casual wine drinker as well as the passionate wine collector. Winemonger also offers a selection of hand-blown Austrian crystal wineglasses and decanters.

To help promote the launch of winemonger.com, first-time customers will receive a 10% discount, regardless of the shipping state destination. Winemonger is currently shipping wine to 25 states and is poised to benefit from the recent United States Supreme Court Ruling regarding the direct shipment of wine to consumers.

"As an importer and a retailer," co-founder Emily Weissman says, "we are not dependant upon the traditional distribution channels that profit from unfair and arcane state regulations. We import the wine from the winemaker, then ship directly to the consumer. Winemonger is the non-stop flight between the customer and the winemaker."

For a limited time only, Winemonger is offering free shipping on select cases of wine.

The dual importer-retailer status also affords a cost benefit for wine buyers. Wine wholesalers and retailers typically add 30% to 50% to the cost of an imported wine; the Winemonger model limits or cuts out these middlemen. The savings is reflected across the board, from Winemonger's affordable young table wines to their collector's vintages with top ratings and high cellar potential.

Shoppers on the site will be able to select a wine from a wide variety of criteria. Winemonger offers complete product information in what they call "The Full Story" (See example). Food Pairing ideas, Ratings, Awards, Grape Percentages on cuvees, Cellar Potential, Alcohol Content, Residual Sugar and more information is available for every wine.

"We felt there wasn't enough information on other sites for wine geeks like us," Ms. Weissman jokes, "So we put it on ours. If you're an enophile, you'll love it."

Shoppers at winemonger.com can also browse wine region maps, a grape varietal glossary, and vintner profiles to aid in their selection.

"A wine is very much an expression of its terroir and its maker," explains co-founder Stephan Schindler, "…we're very passionate about sharing these stories with our customers. I love introducing the favorite wines of my native Austria to America. The model we've set-up will allow us to expand into other regions soon and to tell the stories of those wines." To arrange an interview, contact Emily Weissman at 323-666-5566 or email e-mail protected from spam bots.

About Winemonger
Winemonger is a boutique wine import and retail company based in Los Angeles, California. It imports and sells special wines that are an expression of their region: world class wines that reflect terroir, tradition and the winemaker's personal philosophy. Winemonger currently offers a unique catalog of Austrian wines, with more varietals and regions to come. For more information, go to www.winemonger.com.

Contact:
Emily Weissman, co-founder
Winemonger
1-323-666-5566
http://www.winemonger.com/
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:21 AM | Comments (0)

Swim in Vegan Mayo Not Mud at Glastonbury this Year

“Glastonbury revelers may be up to their necks in egg free, vegan mayonnaise not mud” say Plamil, UK pioneers of plant milk products.

(PRWEB) June 23, 2021 -- Many people have fond, nostalgic memories of being knee deep in mud at the legendary annual midsummer rock festival Glastonbury. Glastonbury’s ancient and sacred mud has even been auctioned on Ebay.

The world famous open air festival at Glastonbury, Somerset, UK which has got much bigger since the demise of Stonehenge free festival is renowned for enjoying freak mid-summer downpours which turns the whole festival and camp site into a quagmire of mud and sludge.

This year Glastonbury’s visitors from Tepee dwellers, beatniks and hippies to skinheads, Punks and new age Rastafarians will be more likely to up to their necks in vegan mayonnaise.

Adrian Ling from Plamil the UK pioneers of soya milk, dairy free and pea protein products “We’ve sold more egg free vegan mayonnaise this year than ever before and gallons of it are going to Glastonbury”

A Glastonbury festival caterer says” The Vegan mayonnaise tastes delicious and suits everybody”

Adrian adds “One of our clients recommends it as emergency festival all over body sun-block too, but it’s not something we would recommend unless you have a good friend who’s keen to lick it all off “

“There’s a big demand for organic Dairy free, egg free, vegan and vegetarian food at these festival events. It makes no sense for caterers to have various brands when they can have gallons of one vegan one that pleases everyone” says catering consultant Tony Bishop-Weston from Foods For Life.

Contact:
Tony Bishop Weston PEA PR Tel 07944 068432 email e-mail protected from spam bots

Adrian Ling Plamil Foods Ltd Folkestone, Kent, CT19 6PQ
Phone: 01303 850588
Fax: 01303 850015
Email: e-mail protected from spam bots

http://www.plamilfoods.co.uk Plamil pioneers of UK soya milk, pea protein and dairy free chocolate.
http://www.plamilfoods.co.uk/mayo.htm Egg free mayonnaise http://www.glastonburyfestivals.co.uk/ Official Festival Site and Forum
http://www.glastonbury.co.uk/ Glastonbury info
http://www.isleofavalon.co.uk/ Surrounding area
http://www.bbc.co.uk/music/glastonbury2005/ BBC – Music at Glastonbury
http://www.glastonburysymposium.co.uk/glastonbury.htm About the site

Posted by Industrial-Manufacturing at 03:20 AM | Comments (0)

Crusted, Grilled and Smoked: Olive Garden's New Menu Items Boast Layers of Flavor Through Time-Honored Cooking Techniques

Throughout generations, Italian chefs have enhanced the flavors of fresh ingredients by using time-honored culinary techniques such as crusting, grilling, smoking and layering to create the most memorable meals. Applying these cooking methods, Olive Garden introduces four innovative dishes to its new menu on July 4.

Orlando, FL (PRWEB) June 23, 2021 -- Throughout generations, Italian chefs have enhanced the flavors of fresh ingredients by using time-honored culinary techniques such as crusting, grilling, smoking and layering to create the most memorable meals. Applying these cooking methods, Olive Garden introduces four innovative dishes to its new menu on July 4.

The new menu items are Parmesan Crusted Tilapia, Grilled Chicken Spiedini, Smoked Mozzarella Fonduta and Five Cheese Ziti al Forno.

“With Italy as our inspiration, we’re always exploring new ways to turn fresh and simple ingredients into dishes that are bursting with texture, color and flavor,” says John Caron, executive vice president of marketing for Olive Garden. “Using a variety of traditional cooking techniques, these dishes showcase some exciting and authentic new flavors that will really delight our guests.”

Crusting, or the coating of meats and vegetables, adds contrasting texture, enhances flavor and seals in moisture. Olive Garden’s Parmesan Crusted Tilapia marries the flavors of one of Italy’s most well-known, traditional cheeses with a delicate white fish. Parmesan Crusted Tilapia is served over angel hair pasta tossed in a light garlic-butter sauce, with fresh Italian vegetables. Bertani Due Uve, a crisp and refreshing blend of Pinot Grigio and Sauvignon Blanc, pairs exceptionally well with this dish.

In Italy, as in America, summer is marked not only by the change in weather, but by the start of the grilling season. Italian meats, sausage and chicken, often marinated in fresh, seasonal herbs, garlic and olive oil, are found on the grill at family celebrations and ristoranti throughout the country. Olive Garden brings that signature cooking technique of summer to its new Grilled Chicken Spiedini, which is available on the lunch menu. Skewered chicken, marinated in Italian herbs and extra-virgin olive oil, is served with Tuscan potatoes and grilled seasonal vegetables. Chateau Ste. Michelle Chardonnay, a smooth, medium-bodied wine with apple, pear and citrus flavors, is a refreshing complement to Grilled Chicken Spiedini.

Olive Garden’s Culinary Institute of Tuscany and Riserva di Fizzano restaurant in Italy serve as the inspiration for many dishes on Olive Garden’s menu, including Smoked Mozzarella Fonduta. Always popular in Italy and now gaining popularity in America, smoked flavors are defined by cooking times. The longer the smoking process the more intense the taste. A shorter smoking time produces the light, natural flavor found in Olive Garden’s Smoked Mozzarella Fonduta. This appetizer is a blend of oven-baked smoked mozzarella, provolone, Parmesan and Romano cheeses, and is served with fresh Tuscan bread. The lightly sweet and crisp Beringer PVS White Zinfandel is a great contrast to the smoky flavors in the fonduta.

Classic, simple and very Italian describe Olive Garden’s Five Cheese Ziti al Forno. The flavors of this dish begin with an authentic, flavorful Italian tomato-based sauce made from scratch in Olive Garden restaurants every day. Ingredients are layered, or added in cooking stages, to build flavor. Olive Garden’s Five Cheese Ziti al Forno is made with ziti pasta tossed with the tomato sauce and layered with popular Italian cheeses including herbed ricotta, Parmesan, Romano, fontina and mozzarella, then baked slowly in the oven. The bold flavors of this celebrated dish call for a robust wine such as Rocca delle Macie Chianti Classico Riserva.

”We started with traditional ingredients and techniques, then paired them in new and exciting ways, such as the combination of the tilapia and Parmesan cheese or the fonduta with the savory flavor of our smoked mozzarella,” says Terry Stanley, senior vice president of culinary and beverage for Olive Garden. “The result is distinctive, new dishes that also capture the essence of Italian cuisine.”

In addition to the new menu, Olive Garden guests can also enjoy two new limited-time Olive Garden Culinary Institute of Tuscany-inspired entrées from July 4 through August 28. Perfect for summer, Grilled Lemon-Herb Chicken is a delicious dish of grilled rosemary and herb-marinated chicken, angel hair pasta tossed in a garlic lemon-herb sauce, and fresh, seasoned Italian vegetables. Bottega Vinaia Pinot Grigio is an excellent wine to pair with this dish. Garlic Shrimp Limone is made with large succulent shrimp sautéed with garlic and sun-ripened vegetables then tossed with angel hair pasta in a lemon garlic-herb sauce. A perfect wine to complement this dish is Montevina Pinot Grigio.

Olive Garden is the leading restaurant in the Italian dining segment with 563 restaurants, 70,000 employees and more than $2 billion in annual sales. Olive Garden is a division of Darden Restaurants Inc. (NYSE:DRI), the world’s largest casual dining company. For more information, visit Olive Garden’s Web site at www.olivegarden.com.

Posted by Industrial-Manufacturing at 03:19 AM | Comments (0)

Research and Markets: Functional Foods Market Continues to Experience Substantial Growth

Research and Markets (http://www.researchandmarkets.com/reports/c19564) has announced the addition of Nutraceuticals Market Assessment 2005 to their offering.

Dublin (PRWEB) June 23, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c19564) has announced the addition of Nutraceuticals Market Assessment 2005 to their offering.

The nutraceuticals market is generally defined as encompassing functional foods and vitamins, minerals and supplements. Functional foods are described as those foods (and some drinks) containing health benefits beyond their usual nutritional value. Growth in the whole nutraceuticals sector is supported by continuing interest in keeping healthy, particularly among the over-40s, and retaining the ability to enjoy a long and healthy lifestyle.

There continues to be substantial growth in the functional foods market, put at 24.1% in value terms in 2004/2005 (12 months ending February) over the same period in 2003/2004. This was principally due to the very strong sales growth in probiotic yoghurt and yoghurt drinks, which represent a major and increasing proportion of the market. Over the period from 2000/2001 and 2004/2005, cereals bars, yoghurt drinks, soya milk and yoghurts experienced the strongest growth.

2003 and 2004 saw increases in the vitamins, minerals and supplements market, after a previous sales decline in 2001 and then a static situation in 2002. The major sectors include multivitamin/multimineral products, pioneered by Wyeth's Centrum and followed by competing products from Seven Seas and Roche/DSM. The large, established fish oils market has staged a recovery to just above the sales level seen at the start of the decade, while the value of the glucosamine sector is rising rapidly.

Functional foods manufacturers tend to be limited to the major international food and drink producers that can afford the high costs of research and development (R&D;) and promotion — such as Danone, Kellogg's, Unilever Bestfoods and Nestlé. However, the number of companies involved in this sector is increasing, as its high growth rate continues. Within vitamins, minerals and supplements, earlier adverse publicity regarding the value of taking such products has resulted in several recent changes in manufacturers. The most important involve DSM's purchase of Roche's vitamins business. In addition, there have been management takeovers at Wassen and Efamol, and a break-up of Peter Black's healthcare business.

The vitamins, minerals and supplements market is becoming increasingly dominated by retailers' own labels, with mixed retailers, drugstores, health-food shops and grocery multiples gaining market share with their own brands, at the expense of brands sold through these outlets and all sales through multiple chemists.

Advertising expenditure on functional foods grew by 84% in 2004 compared with 2003, while that for vitamins, minerals and supplements rose by 12.7%. In spite of this, this report predicts somewhat slower sales growth in the functional foods sector over the period from 2005 to 2009, compared with 2000/2001 to 2004/2005. However, the vitamins, minerals and supplements sector is expected to experience stronger growth.

For more information visit http://www.researchandmarkets.com/reports/c19564

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 03:18 AM | Comments (0)

Pizza and a Movie Delivered to your Door becomes a Reality

DVDsTOO: Introduces a complete, easy to use, Movie Delivery system for Pizza shops.

New York, NY (PRWEB) June 23, 2021 -- DVDsTOO a division of Sandstorm Home entertainment has recently introduced a complete yet simple web based system for pizza owners to offer pizza and a movie to their clients. Over a regular internet connection, pizza owners can rent newly released DVDs to their clients with their pizza orders. DVDsTOO offers pizza owners a complete end to end solution which includes software, newly released DVDs, scanner, barcodes, and return envelopes in one integrated package. DVDsTOO offers complete system redundancy and back up to all of its clientele as well as 7/24 support. Pizza owners receive a limited number of DVD titles but an unlimited number of copies, that are rotated on a regular and on going basis. No software to install, no training needed.

“Finally pizza owners will be able to provide added value to their clientele. By offering a DVD rental with a pizza order, pizza owners will be able to increase their revenues while increasing the size of their pizza orders and potentially the pizza sizes. “ says Walt Kaon Director for DVDsTOO.

This process has been tried by many before unsuccessfully. DVDSTOO has successfully solved the Pizza with a movie dilemma through a patented process which will allow pizza owners to rent DVDs, increase their pizza orders, increase their overall store revenues without affecting their order process or their delivery process.

About DVDsTOO
DVDsTOO Technologies is a wholly owned subsidiary of Sandstorm Technologies Ltd. and is one of the first companies worldwide to offer a complete DVD and delivery process to pizza shop owners.

With Offices located in New York, and Ottawa, Canada along with hosting facilities in Denver, and New York City, DVDsTOO are quickly growing to meet the market demand for pizza shop owners who want to offer movie rentals in order to increase their pizza business. The corporate vision is to enable pizza shops throughout the world the ability to rent movies to their clients through our innovative software solutions. For more information on DVDsTOO solutions visit: www.DVDsTOO.com.

Corporate Contact:
DVDsTOO
Marketing Department
(888) 849-3950 (Local or International)

Posted by Industrial-Manufacturing at 03:18 AM | Comments (0)

Invent Tech Sizzles in the Food Products Industry With Hot Ideas For A Hungry Nation

Invent Tech is serving up ample portions of promotional strategies to help consumers bring their ideas to the marketplace and to the table.

(PRWEB) June 23, 2021 -- Americans more and more, came to the conclusion some time ago that the "melting pot" in which they lived could not be applied to the United States and it's cultural diversity anymore. The metaphor of "melting pot" has been replaced by phrases that better suit the actual circumstances of this country. Metaphors of "Salad Bowls" or "Pizzas" are used nowadays to describe a population of cultural diversity and a nation that has found an ever growing and insatiable love for food. It could be said that Americans have created a national cuisine of their own and along with that varied cornucopia of edibles comes a plethora of gadgets, gimmicks and contraptions used to enhance flavor, increase portions, and embellish taste. So, who do people go to in order to market their ideas and quests to share their recipes and notions of making it easier and tastier to consume food in America? Invent Tech is serving up ample portions of promotional strategies to help consumers bring their ideas to the marketplace and to the table.

Basting is the process of moistening (meat, for example) periodically with a savory liquid, such as melted butter, sauce, or natural juices especially while cooking. Modern-day cooks, however, are constantly seeking ways reduce food preparation time, preferably without sacrificing flavor. A new invention called the Ricksum Flavor Injector Bottle has been specially created to keep cooked meat, juicy and tender. No more dry meat! Its unique design puts the flavor back into the meat while cooking. This product is affordable, efficient and a success in making mouths water. The Ricksum Flavor Injector Bottle will improve the taste and quality of meat, appealing to a growing market of consumers. Rick B., a resident of Evansville, Indiana is the inventor of the Ricksum Flavor Injector Bottle. Mr. B. greatly enjoys cooking as a hobby, and he knew that such an invention would make food even more delicious.

Flushing, Ohio resident Fred H. is the inventor of the Universal Pattie Maker. There was a time when he needed someone else to make patties for him, but that didn’t work out. That’s why he created the Universal Pattie Maker, and he kept it simple. This great new product consists of five pieces. It doesn’t require power, it’s portable, easy to clean, reliable and so simple that a child could use it. The Universal Pattie Maker gives users a choice as to make four or five patties per pound, unlike other pattie makers, and can also use any ground meat. By purchasing a Universal Pattie Maker, consumers will have the opportunity to take advantage of buying meat in bulk and making their own patties, which will save them money.

Who doesn’t like ice cream? Almost everyone enjoys a scoop, especially on a hot day. It’s even better when something else is added to it. Bruce F., from Jacksonville, Florida was inspired to develop a product when his brother passed away and he saw a need for it. This prompted him to create Ice Cream Pastries. This great new product provides anyone who eats them with a delicious snack or dessert. Ice Cream Pastries are satisfying and perfect on a sunny day. They are sure to put a smile on anyone who has a sweet tooth, making them a must have for a growing market of consumers worldwide.

Ronald W. of Mountain Home, Idaho has invented a fabulous new product called the Mister Mist. This ingenious new product was specially created to soften bread, buns, muffins and doughnuts. Its unique features turn hard leftover bread products into delicious, warm morsels. The idea is perfect for large families and can be used in any environment. It’s also convenient, affordable and will save the user time and money. The product is sure to be an instant success, appealing to a large variety of consumers worldwide.

Potatoes eaten with the skin are a rich source of vitamin C and potassium, and a good source of fiber. In fact, a medium-sized potato with the skin contains 21 percent of the daily value of potassium. John B. loves his potatoes, especially with the skin. Consequently, the Las Vegas, Nevada resident developed a product called the Potato Cleaner. Ingeniously designed, this device effectively removes all dirt from the skin of potatoes. It is flexible to offer a comfortable grip, and easy to clean after each use. This helps maintain the vitamins found on potato skins, and with its affordable cost, it is certain to appeal to a wide market of consumers.

These original ideas are now being made available for licensing to manufacturers interested in new product development, in many different and diverse industries. These Inventors are hoping to have their products and ideas in full production and available to the public within the very near future. Check us out at http://www.invent-tech.com.

Posted by Industrial-Manufacturing at 03:17 AM | Comments (0)

OfficeCoffee.com Launches its New Office Office Coffee Services, Water Delivery Services, Vending Services and Food Services Referral Website

New Web Site Features Best Selection, Prices and Vendors in Your Local Area

New York, NY (PRWEB) June 23, 2021 -- OfficeCoffee.com introduces its new referral service which connects you with office coffee services, water delivery services, vending service and food service vendors in your local area free of charge.

The process is simple. Just logon to www.OfficeCoffee.com to locate office coffee services, water delivery services, vending service and food catering services. Fill out an online request-for-quote form with your contact information and specific requirements. OfficeCoffee.com will forward your information to four vendors in your geographic area who will follow up shortly with a service quote.

Because you have multiple choices, you’re guaranteed the lowest prices, the hottest new products, informative details and the newest vendors. OfficeCofffee.com can help supply your office no matter what size and it’s 100% free to use. OfficeCoffee.com takes the hassle out of finding office coffee services, water delivery services, vending service and food service vendors, so you can make an informed decision saving time and money.

Coffee lovers and food and beverage suppliers have never been easier to connect. Go to www.OfficeCoffee.com for more information, including FAQs and an informative buyer’s guide with tips on finding the right vendor for you.

Posted by Industrial-Manufacturing at 03:15 AM | Comments (0)

June 22, 2021

Top Wellness Speakers Head to Snowmass Village, CO, for Dynamic Weekend Dedicated to the Mind, Body, and Spirit July 15-17

In only its second year, The Snowmass Wellness Experience in the beautiful Colorado mountain resort of Snowmass Village, has lured some of the world's top wellness experts to its remarkable three day event dedicated to "living from the outside in."

(PRWEB) June 22, 2021 -- Wellness is defined as “the condition of good physical and mental health,” and this summer Snowmass Village, Colorado, offers an extensive program dedicated to this state of wellbeing. The Snowmass Wellness Experience July 15-17 is a three day immersion in the latest techniques, practices, products, and philosophies of healthy living, and no other mountain resort in the Rockies puts on such an all-encompassing wellness experience.

“Wellness is intriguing to different people in different ways," says Snowmass Village Director of Marketing Susan Hamley, “whether people are interested in improving their physical health, learning about mind/body connections, or simply exploring new ways to consider overall well being in a beautiful mountain setting. This dynamic event offers countless wellness components and an A-list roster of Wellness speakers, facilitators, and activities.”

In only its second year, the event has lured such luminaries as internationally-renowned spiritual leader Deepak Chopra, Harvard behavioral expert Dr. Joan Borysenko, best selling author and one of healthcare's most captivating motivational speakers Dr. Len Horowitz, and emerging medicine pioneer Dr. Elliott Dacher.

Additional featured speakers include best-selling author and motivational coach Karen Salmanson, best-selling alternative medicine author Burton Goldberg, internationally renowned corporate consultants and best-selling authors Ed and Deb Shapiro, award-winning writer and editor Marc Barasch, and internationally respected speaker and yoga teacher Swami Muktidharma.

All in all, over 40 lectures and interactive workshops will be offered. Topics run the gamut from whole nourishment to healthy relationships to pet therapy to Chinese Herbology. Such current hot topics as Living Wills and Dealing with Alzheimers are also slated to be covered, and Aspen Valley Hospital will hold both health screenings and workshops in their Pavilion Tent as well.

The Snowmass Wellness Experience goes beyond workshops and lectures by providing healthy cooking demonstrations sponsored by Body & Soul Magazine, 16 unique types of Yoga, Pilates, Tai Chi and Dance instruction, guided medicinal plant and nature hikes, a vibrant vendor village with the latest Wellness products, and pavilion tents dedicated to massage, nutrition, yoga, and health. Attendees have the opportunity to catch the world premiere screenings of two remarkable feature-length documentaries: Curing Cancer, the Best of Both Worlds and Ordinary People, Extraordinary Lives, which received special accolades at this year’s Aspen Shortsfest Festival.

Snowmass Village boasts diverse complementary adventures as well. Fly fishing, white water rafting, over 25 miles of hiking and biking trails, a free chairlift, free outdoor concerts, dining, shopping and more create all-around value for visitors. The scenic resort town of Snowmass Village is located conveniently between four regional airports (Aspen, Eagle, Grand Junction, and Denver) and situated in the heart of the Rocky Mountains only 9 miles from historic downtown Aspen, Colorado.

From the inherently rejuvenating elements of a vacation in the mountains to the opportunity to learn about diverse Wellness topics from the experts, the Snowmass Wellness Experience promotes “life from the outside in.” Tickets to the event range from $20 for a pavilion pass to a $450 all-inclusive preferred seating weekend pass. For more information on tickets and the schedule, please visit www.snowmasswellness.com. For lodging and general Snowmass information, please visit www.snowmassvillage.com or call 1-800-SNOWMASS.

Posted by Industrial-Manufacturing at 06:32 AM | Comments (0)

The Australian Wool Growers Association Angrily Refuted Claims That Members of a Delegation in New York, Meeting With PETA, Have Vested Interest

At a time when woolgrowers Australia wide are seeking an end to the crisis surrounding the practise of mulesing, these personal attack on individuals seeking to bring about resolution, are indicative of the mishandling of the situation by the industry leadership.

(PRWEB) June 22, 2021 -- Alleged claims of “Vested Interests” are unfounded and unhelpful says AWGA.

The Australian Wool Growers Association has today angrily refuted claims that members of a delegation currently in New York have an alleged vested interest.

Will Crozier, Board Member of the Australian Wool Growers Association, AWGA, says, ”These smear campaigns seeking to denigrate individuals are unwarranted.”

”At a time when woolgrowers Australia wide are seeking an end to the crisis surrounding the practise of mulesing, these personal attack on individuals seeking to bring about resolution, are indicative of the mishandling of the situation by the industry leadership,” says Mr Crozier.

Headed by the Chairman of AWGA, Mr Chick Olsson, a delegation including a small team of skilled Australian negotiators, senior Australian veterinarians are currently in New York meeting The People for Ethical Treatment of Animals, PETA hopeful of a long awaited breakthrough in the crippling boycott dispute.

The delegation will present results of the recently announced pain relief treatment, which is currently seeking registration, a treatment which has been openly supported by all industry including the Sheep and Wool Taskforce, The Australian Veterinary Association and Animal Liberation Australia.

”It should be noted that the Australian Wool Growers Association, developers of this pain relief treatment have sought on several occasions to bring this development before the management of Australian Wool Innovation only to have their efforts ignored,” says Mr Crozier.

Despite phone calls, letters, emails and two meeting in Sydney, AWI have ignored all offers of involvement with this potential breakthrough product.

AWGA applauds the individuals who, despite the blatant refusal by the AWI’s CEO Len Stephens to even consider pain relief as an option, have invested in the research and development of this new product without the benefit of any industry funds at all.

”For the Chairman of Wool Producers, now to suggest ‘vested interest’ is an absolute disgrace, when the whole industry has the hope of an positive outcome.”

“The reality is every woolgrower in Australia has an interest in these negotiations and the industry should be thankful to those individuals who were prepared to risk their own financial resources at a time when AWI has let them down badly,” says Mr Crozier.

For more information
Will Crozier
Mobile 0428 820 281
Home 0355 820 281

Website www.australianwoolgrowers.com.au

Posted by Industrial-Manufacturing at 06:31 AM | Comments (0)

AlsoSalt, the First Palatable Salt Substitute

A true scientific breakthrough, AlsoSalt offers the taste of salt without the adverse health risks of sodium. It is completely sodium free without the bitter aftertaste other salt substitutes have. You can cook and bake with AlsoSalt or sprinkle it over food. Plus, it has the added dietary benefit of two nutrients, potassium and L-lysine, which are essential to good health.

(PRWEB) June 22, 2021 -- Scientists have searched for years for a palatable alternative to salt. While the food industry has found acceptable substitutes for sugar, fat, and other ingredients, it has been unsuccessful in finding one for salt despite two decades of effort. Until now, the only known substitute for salt has been potassium chloride. While it has a salty flavor, it leaves a bitter aftertaste that is best described as awful. “We have found a way to keep the salty flavor of the potassium chloride while masking the metallic taste,” states Joan Warren of AlsoSalt “and we do it naturally.” AlsoSalt holds patents worldwide. www.alsosalt.com

Doctors and dietitians across the United States are distributing sample packets of AlsoSalt to their patients on a low sodium diet. AlsoSalt not only helps people reduce sodium in their diet while enjoying the taste of salt, it provides nutrients that are essential to good health. Its two main ingredients are potassium chloride and L-lysine monohydrochloride. Sample packets of AlsoSalt are available to the medical community by contacting us via email or toll-free 800-381-SALT.

A true scientific breakthrough, AlsoSalt offers the taste of salt without the adverse health risks of sodium. It is completely sodium free without the bitter aftertaste other salt substitutes have. You can cook and bake with AlsoSalt or sprinkle it over food. Plus, it has the added dietary benefit of two nutrients, potassium and L-lysine, which are essential to good health.

Concerned with the apparent link between high sodium intake and high blood pressure and other health conditions, physicians often prescribe a low or no sodium diet. Too much sodium causes the body to retain water, which can hype the pressure in the arteries. High blood pressure is the leading cause of strokes and a major factor in heart disease. Rebalancing sodium intake with potassium can help offset this dangerous effect by dampening the impact of sodium and lowering blood pressure.

AlsoSalt is available in 3 flavors; original, butter flavored, and garlic flavored. It is sold in 2.5 oz bottles in the spice section in many grocery stores across the country or at www.alsosalt.com

Visit www.alsosalt.com for additional information including low sodium diet tips, low sodium food choices, the sodium and potassium content of many foods, and more.

"It's terrific! I've tried lots of other substitutes, threw them all away yesterday."

"It tastes too good. Are you sure there's no salt in there?"

"Thank you very much for such a wonderful product - my wife was told by her doctor she had to eliminate salt because of a heart condition...she says this has made her life worth living."

To read more testimonials, visit http://www.alsosalt.com/testimonials11.html

Posted by Industrial-Manufacturing at 06:29 AM | Comments (0)

June 21, 2021

Pennsylvania Culinary Institute Produces Award Winning Chefs

Cooking school alumnus awarded the Gold at the International Culinary Olympics and the Best Young Chef in the United States.

Pittsburgh, PA (PRWEB) June 21, 2021 -- Chef Scott Fetty, alumnus and instructor at the Pennsylvania Culinary Institute (PCI), brought the coveted gold medal for Hot Foods home from the 2004 Culinary Olympics in Europe. This is the first time in 16 years that the US has accomplished this impressive position as the leading culinary competitor in the world. For over two decades, this cooking school has been a provider of fine culinary education preparing the chefs of tomorrow. www.pci.edu/index.asp

The Culinary Olympics, held every four years in Germany, was founded in 1896 as an international cooking event that could not only break language barriers between chefs of many countries, but could also formulate new cooking trends. The creators of the contest hoped to improve tourism to their homeland. Later, it was rightfully given the name “Culinary Olympics” due to the growth and success of the competition.

Thousands of chefs train vigorously each year to compete against their peers from abroad. The Culinary Olympics began in Frankfurt, moved to Berlin in 1996 and then to Erfurt, Germany, in 2000. Chef Fetty was part of over 300 individual exhibitors, 115 national and regional teams totaling more than 1000 cooks and confectioners from 33 countries.

Another PCI graduate, Matt Weber, was awarded the “2005 Best Young Chef in the United States” at The National Young Chef Rotisseurs Competition Finals, a worldwide competition held each year by the Confrerie de la Chaine des Rotisseurs. Competing against nine other regional winners, Chef Weber triumphed with his preparation of Poached Trout Mousse with Lobster scented Roasted Red Pepper Coulis, Roasted Tenderloin of Beef with Mushroom Demi-glace, Pan Fried Polenta Cake and tournes of Carrot and Summer Squash. He completed his fête with a stunning Cinnamon Bavarian with Raspberry Sauce and Apricot and Dried Cherry Compote.

Weber is continuing his training with Chef Art Inzigna, a PCI chef instructor & Weber’s coach last year. He is preparing to represent the US in the International Young Chef Competition in Bermuda in October.

Chef Fetty created assorted cold appetizer plates for Team USA Regional and feels he took home the gold because the Team prepared contemporary and elegant cuisine. He says, “Our mission was to re-visit classic dishes and familiar flavors, yet present them in a modern and creative way. We wanted to combine the old and the new. The training and experience I have had here at PCI very much contributed to our win.”

Chef Inzinga is proud to be working with this awarded young chef and said, “spending time with a young man as focused and dedicated to his profession as Matt is one of the most rewarding parts of my job, Matt emulates all the best qualities of a chef he is a good example to any young person who wants to succeed.”

Pennsylvania Culinary Institute strives to ensure that the chef instructors and programs are current with the progressive styles, skills and industry current technology used in the culinary world today. It has a partnership with the prestigious Le Cordon Bleu cooking school and has their internationally renowned programs as the basis for the curriculum. www.pci.edu/programs/culinary-arts.asp. They also offer Le Cordon Bleu Pâtisserie & Baking www.pci.edu/programs/patisserie.asp and Le Cordon Bleu Hospitality & Restaurant Management www.pci.edu/programs/hrm.asp.

Pennsylvania Culinary Institute is located in the center of Pittsburgh's cultural district at 717 Liberty Avenue -- surrounded by many fine restaurants, theaters and art galleries. Pittsburgh’s diverse and creative environment helps to make PCI the easy choice to receive a nationally recognized culinary education.

The details of the programs offered by the cooking school can be found at www.pci.edu/index.asp or call 800-432-2433.

Posted by Industrial-Manufacturing at 01:21 AM | Comments (0)

Success University Launches "Feed the Children" Campaign while Feeding the Minds of Thousands of Students Worldwide

Success University http://www.successuniversity.com announces their new “Feed the Children” campaign and a $2 Free Trial to help introduce their service to the world.

Dallas, TX (PRWEB) June 21, 2021 -- Success University http://www.successuniversity.com announces their new “Feed the Children” campaign to help introduce their service to the world. After just 90 days, students in over 70 countries have enrolled in Success University's online personal development library of courses. It has also become one of the most visited personal development sites on the Internet, getting two to three times the traffic as one of its main competitors, Trump University, since the rollout of their Free Trial Campaign last week.

For a limited time, the company is waiving its $149.95 enrollment fee for new students. Instead, new students simply pay a $2.00 processing fee for a 14-day trial. 100% of this processing fee is donated to Feed The Children http://www.feedthechildren.org.

Founded by Matt Morris in 2005, Success University was developed to make a difference in people’s lives by focusing on personal development, a $60 billion industry. It combines the unique ability to give individuals the motivation necessary for success and also provides a financial vehicle to make their goals attainable through an innovative online marketing system.

"We thought about a number of promotions but decided since we are feeding the minds of thousands of students across the globe, we would also like to help feed children around the world," states Mr. Morris. "Our university includes over 50 of the best personal development coaches in the industry. Our students can tap into knowledge that will help them with any part of their lives. We are seeing some remarkable changes in people," continued Mr. Morris.

In addition to personal development, as part of this special promotion, students receive over $1,749.00 in free products including a free website and access to insider knowledge on how to successfully advertise products and services on the Internet.

By simply referring others to Success University, students can pay for their monthly tuition and even earn a substantial secondary income. The system for referring people has been completely automated and is proving to be quite successful with people of various backgrounds. For more information on Success University’s Free Trial Program, please visit http://system.successuniversity.com/specialoffer

About Feed the Children
Founded in 1979 by Larry and Frances Jones, Feed The Children is the 9th largest international charity in the U.S., based on private, non-government support. The mission of Feed The Children is to deliver food, medicine, clothing and other necessities to families who lack these essentials due to famine, war, poverty or natural disaster. In FY 2004, Feed The Children shipped 147 million pounds of food and other essentials to children and their families in all 50 states and 57 foreign countries. Feed The Children supplemented 1,040,710 meals a day, worldwide. For more information, please visit http://www.feedthechildren.org.

For more information: http://system.successuniversity.com/specialoffer

Contact:
Matt Morris
President and CEO
e-mail protected from spam bots
972-578-2102

Posted by Industrial-Manufacturing at 01:20 AM | Comments (0)

“Meal-Options” Fueling Growth in the $45.6 Billion Private Label Food and Beverage Market

New market research study discovers market opportunities in the private label food and beverage market.

New York (PRWEB) June 21, 2021 -- Mixed vegetable side dishes, frozen fruit salads, packaged ethnic rice dishes—these “value-added” items are offering retailers the hottest growth opportunities in the $45.6 billion market for store brand foods and beverages, according to The U.S. Market for Private Label Foods and Beverages, a new report from market research publisher Packaged Facts.

While the largest categories in private-label foods and beverages, such as household staples milk, eggs, and bread, are still for the most part, retailers are finding profit in new products that provide some benefit beyond plain produce and are tying these products to meats or prepared entrees in promotional materials as complete meal options.

Packaged Facts forecasts that retail sales of private-label foods and beverages will grow at a rate of roughly 5% through 2009, when they will reach $58.7 billion.

“The most important new role for private label has been retailer differentiation,” said Don Montuori, Acquisitions Editor of Packaged Facts. “Look abroad: in the United States, private label has a share of about 15% of the total packaged goods market, and a large number of individual competing retailers. Great Britain’s top five retailers control 83% of the market, with 31% coming from private-label products. As consolidation continues apace in the domestic market, with leading grocers jockeying to maintain market share against mass merchandisers, retailers are looking to private-label foods and beverages as an essential, competitive edge, not just a cursory nod to bargain-hunting shoppers.”

The U.S. Market for Private Label Foods and Beverages offers industry executives a comprehensive analysis of the U.S. retail marketplace for store brands; demographic profiles based on Simmons data; and a thorough analysis of the influence of trends such as convenience and health on consumer purchasing habits. The report also describes the creative landscape, profiles key players, and reviews advertising and promotional efforts.

Priced at $3,000, this report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1068909.html. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots

Posted by Industrial-Manufacturing at 01:19 AM | Comments (0)

June 20, 2021

Career Education Opportunities For High School Students in the National Culinary Competition

California School of Culinary Arts hosts annual local contest for future chefs at cooking school.

Los Angeles, CA (PRWEB) June 20, 2021 -- Los Angeles-area high school students with a fascination for creative cuisine checked out their options for career education as the California School of Culinary Arts (CSCA) in Pasadena hosted the local finals of the Future Chef of America Culinary Scholarship Competition last month

“I hope to open a restaurant with my mother called the Dirty Spoon,” said first place winner Monet Walker, who won a $1,500 scholarship to CSCA where she begins her culinary education in July 2005. Three top winners were selected by judges from Le Cordon Bleu Schools. The second place winner of a $1,100 scholarship was Sam Shaaheed of Littlerock High School in Palmdale, and the third place winner of a $800 scholarship was Rudolph Bernal III of Alhambra Cathedral High School in Los Angeles.

The preliminary phase of the competition selected the candidates based on a 200-word essay stating their reasons for wanting to become a chef or culinary professional and what they hoped to accomplish upon graduation from a Le Cordon Bleu cooking school. A total of seven final contestants were selected out of more than 300 applicants. Career education specialists assisted in the selection.

During the final competition, the students prepared and presented a two-course signature menu comprising a salad and an entrée with chicken, a vegetable and a starch in less than 90 minutes. The prepared dishes were assessed by a panel of CSCA’s Le Cordon Bleu Schools North America chef instructors, including Chef Peter George, Chef Patrick Huggins, Chef Matthew Zboray and Executive Chef Angela Goodman.

“In the preliminary phase the judges looked for a sense of passion and commitment to a career in culinary arts and the hospitality industry,” said Megan Manion, director of marketing for the cooking school, CSCA. “During the final competition, judges based their decisions on flavor and seasoning, use of equipment and ingredients and creativity in presentation and plating.”

Awards for all seven finalists included scholarship prizes to the cooking school, gift certificates, a monogrammed chef’s jacket and a monogrammed chef’s knife from contest sponsors Mercer Tools, Superior Uniforms, and Wiley & Sons Publishers. Scholarships range from $100 to $1,500 toward enrollment at the California School of Culinary Arts.

California School of Culinary Arts in Pasadena offers students a hands-on career experience with an experienced faculty dedicated to providing cooking school students with the necessary skills, knowledge, support and guidance for the successful development of a career in the culinary arts. For more information about their outstanding career education, go to www.csca.edu

Contact:
Megan Manion
626.229.1386
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 01:40 AM | Comments (0)

Advanced Instruments to Introduce New CombiScope Analyzer at IFT Food Expo 2005

New dairy lab instrument combines precise component analysis with high-speed somatic cell counting.

NORWOOD, MA (PRWEB) June 20, 2021 -- Advanced Instruments, Inc. will introduce its new CombiScope™ Analyzer, a highly reliable system that performs both milk composition analysis and somatic cell counting for rapid milk testing in dairy labs, at the upcoming 2005 IFT Annual Meeting + Food Expo (Booth #1343) in New Orleans.

“The CombiScope solution combines a spectrophotometer using established infrared technology for elemental analysis, plus FDA-approved, fluorescence flow cytometry for fast and accurate counting of somatic cells,” said Peter Costas, vice president, sales and marketing, Advanced Instruments. “The dual-purpose analyzer quantifies the amount of fat, protein, lactose, and solids content accurately and automatically in milk and milk products, as well as precisely measuring the total number of somatic cells in raw milk.”

Reliability and Technical Support Deliver Lowest Cost of Ownership

The modular system incorporates confirmed technologies that deliver the highest uptime and maximum asset utilization. “When combined with its ease of use, standard one-year warranty, free on-site training and Advanced Instruments’ 24/7 technical support, the CombiScope offers dairy labs the lowest cost of ownership over the lifetime of the solution,” said Costas.

In addition, the CombiScope analyzer’s features include:
• Accurate measurement of somatic cell count via closed-circuit sample preparation unit
• Automated cleaning and zeroing
• Customizable interface via DataScope™ software
• Easy maintenance and rapid upgrading due to modular construction

The company also announced the availability of the CombiScope FTIR analyzer, a version of the CombiScope platform with Fourier Transform Infrared technology that provides ultra-precise component analysis, outstanding calibration transferability, and high throughput. “This system can process up to 400 samples per hour and is ideal for herd improvement and payment control applications where exceptional accuracy is required,” Costas said.

For more information, visit the Advanced Instruments booth, number 1343, at the 2005 IFT Annual Meeting + Food Expo in New Orleans, July 16-20. Or, view the company web site at www.aicompanies.com/ai_products/combiscope.htm or contact customer service at 800-225-4034 or 1-781-320-9000.

About Advanced Instruments:
Founded in 1955, Advanced Instruments, Inc., is the world’s largest supplier of freezing-point osmometers used in clinical, pharmaceutical, and biotechnology laboratories. The company is also a leading supplier of analytical instruments for the food, dairy, and industrial microbiology markets. Based in Norwood, Massachusetts, USA, the company also produces Fiske® Associates brand diagnostic instruments and operates Spiral Biotech, Inc., and Delta Instruments as wholly-owned subsidiaries. Advanced Instruments’ products are supported by a worldwide network of direct sales people and independent distributors. The company can be found online at http://www.aicompanies.com or contact customer service at 800-225-4034 or 1-781-320-9000.

High resolution photo for publication available on request.

Contact:
Don Goncalves
781-793-9380
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 01:39 AM | Comments (0)

Summer Barbeque Tips, Techniques and Gourmet Food Ideas From Chefs at the California School of Culinary Arts

Cooking school offers career education for aspiring chefs.

Pasadena, CA (PRWEB) June 20, 2021 -- When one thinks of a barbeque dinner it usually consists of burgers and hot dogs, and perhaps, steaks. California School of Culinary Arts (CSCA), wants to “push the envelope” and help make outdoor grilling an unforgettable experience. A career education class offered at the CSCA, “Summer BBQ: Sava the Flava,” on June 18, from 9 am to 1 pm, will explore many of CSCA chef instructor’s favorite recipes and menus for a scrumptious feast. www.csca.edu

“The great thing about cooking and eating outside is that you don’t do it everyday. There is a novelty to it. Put together gourmet food, romance and moonlight, and you have an incredible memory,” says CSCA Chef Darrel Folck. Folck says that anyone, regardless of their culinary experience, can create a gourmet meal on a grill, from delectable hors d'oeuvres, such as bacon-wrapped blue cheese filled dates, to delicious desserts such as grilled watermelon with citrus honey glaze and cobbler.

Folck says that you can make a barbeque special by giving it a theme. Favorites of his are a Mediterranean barbeque, with marinated lamb chops, grilled pita bread, grilled veggies, all complemented with a tatziki sauce; a Mexican barbeque with grilled tequila lime shrimp tacos, grilled corn on the cob, and rice made and reheated in a pan with foil and some water; or a California cuisine meal of grilled salmon, grilled veggies and a salad made with dressing prepared in advance.

In addition to gourmet foods prepared on a grill, CSCA Chef Brian Nelson, an Arkansas native, enjoys authentic southern barbeque sauce recipes for meats. “Whether you like it flaming hot or mild, you can customize spices in your sauces according to you taste,” says Nelson. Both Chefs prefer mesquite and wood chips for a heat source and recommend wrapping food in grape, cabbage or lettuce leaves, or “teaming” and baking in the coals or ashes, which keeps the product from charring and allows it to steam and cook more evenly.

Chefs Folck and Nelson offer these additional grilling tips:
Use rubs to enhance flavors and preserve meats. Rubs can consist of brown or white sugar, spices, such as cumin and chili powder, and salt to extend the life of meats. Apply over meats and allow it to stand overnight to absorb the flavors. Apply your favorite sauce during the last five minutes of cooking. Prepare marinades, sauces and dressings ahead of time and freeze them so they stay chilled longer.

Thousands of new restaurants, bistros, grills, high profile caterers, and hotels open every year. In fact, the culinary industry is the second largest employer in the United States. It has experienced robust and continued growth for more than 20 years. Job openings are expected to be strong, reaching a projected total of 13 million people, through 2010. This makes career education in the restaurant business a smart objective.

California School of Culinary Arts Le Cordon Bleu Program in Pasadena offers students a hands-on educational experience with a superior faculty dedicated to providing cooking school students with the necessary skills, knowledge, support and guidance for the successful development of a career in the culinary arts. Classes are held at CSCA, 521 East Green Street in Pasadena. Class costs $85 and is open to all experience levels. To register, call or visit the CSCA Campus Cookstore, 626-683-1354. For more information about their outstanding career education, go to www.csca.edu

Contact:
Megan Manion
626.229.1386
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 01:37 AM | Comments (0)

Launched with a Vision 50 Years Ago in an Office Basement, Advanced Instruments Today is a World Leader in Diagnostic Testing Systems

With an investment of $5,000 and an office in the basement of his home, Bud Wiggin founded Advanced Instruments 50 years ago this year, launching what is today a worldwide supplier of diagnostic testing systems for dairy, medical and industrial laboratories.

Norwood, MA (PRWEB) June 20, 2021 -- With an investment of $5,000 and an office in the basement of his home, Bud Wiggin founded Advanced Instruments 50 years ago this year, launching what is today a worldwide supplier of diagnostic testing systems for dairy, medical and industrial laboratories.

Since the company’s incorporation in May 1955, Advanced Instruments has pioneered the measurement of osmolality in the clinical lab and today the company’s osmometers are in hospital clinical labs throughout the world.

When Wiggin, who died in 2003, started the company in his eastern Massachusetts home, he used $2,000 of his own money and $3,000 from two silent partners, says Ken Micciche, Advanced Instrument’s director of marketing.

“At the time of the company’s founding, people said the technology would be gone in 10 years,” Micciche says. “Here we are 50 years later, selling more and more instruments.”

From the beginning, Wiggin was determined to build his company into a substantial enterprise; one that sold “more and more instruments” and one that provided balanced growth, opportunity and market leadership.

Among Wiggin’s first business decisions, and as it turned out a perceptive one, was to obtain a worldwide distributorship for the cryoscope, or freezing-point apparatus, for which in 1955 there was a good but very narrow market among nephrologists.

Today, Advanced Instruments is the world’s foremost authority for the application of freezing point depression technology. The company designs and implements automated systems that help its customers improve productivity and product quality, meet regulatory requirements and reduces unnecessary operating expenses.

“We continue to lead the freezing-point osmometer market and continue to grow our product portfolio to further strengthen our position in clinical, industrial and dairy lab settings,”Micciche says.

Paying attention to the market, meeting customer needs and developing innovative technologies have been and continue to be hallmarks of the company’s long life, growth and success.

The company’s mission is to provide creative solutions for common laboratory problems, and laboratory professionals look to Advanced Instruments for exceptional customer support and leading edge tools for the diagnostic laboratory.

“What it really comes down to is our ability to provide technical after-sales support, application support and field services, whether direct through us or through our authorized distribution network to the customers,” Micciche says. “When our customers have problems, Advanced Instruments is able to address them and satisfy our customers’ needs.”

While the customers’ needs have been a top concern, Advanced Instruments also has been nimble in deploying a measured acquisition strategy to grow the company. In 1967, for example, Advanced Instruments acquired Fiske Associates, the designer and builder of the world’s first thermister-based osmometers and cryoscopes. All Fiske freezing-point instruments use state-of-the art microprocessor technology and are backed by Fiske’s award winning Hotline® Service and Customer Care Team.

The purchase of Spiral Biotech Inc. in 1998 was another significant Advanced Instruments acquisition. Spiral Biotech first commercialized the technique of spiral plating and has focused on automating the pre-analytical and analytical steps involved with traditional microbial enumeration.

As the company has grown through acquisition and innovative technologies, Advanced Instruments continued supporting its customers and aggressively staying ahead of the technology curve. It has been responsible for a broad range of industry milestones during the past 50 years.

Among them:
- Pioneering use of osmometry in a clinical setting via educational seminars and physician training.
- Inventing the rapid phosphatase method for determining proper pasteurization in milk products and proper cooking in meat, poultry and shellfish products.
- Introducing a novel means of counting cancer cells in agar, dramatically reducing manual labor and increasing sensitivity.
- Combining freezing point technology with the automated analyte test system for use by pharmaceutical/biotechnology laboratories.

“We have stayed in the forefront of the technologies that have enabled us to maintain market leadership,” Micciche says. “The reason any company stays in business for 50 years is that it produces something of value and quality for its customers. We have added to the product portfolio and that has given us greater opportunity to grow the revenue steam. But, at the end of the day, we are in business because we take care of our customers.”

About Advanced Instruments
Founded in 1955, Advanced Instruments, Inc. is a leading supplier of analytical instruments and test kits for the food, dairy, and industrial microbiology markets. Based in Norwood, Massachusetts, USA, the company also produces Fiske® Associates brand diagnostic instruments and operates Spiral Biotech, Inc., and Delta Instruments as wholly-owned subsidiaries. A worldwide network of direct sales people and independent distributors supports Advanced Instruments’ products. The company can be found online at http://www.aicompanies.com/ or contact customer service at 800-225-4034 or +1-781-320-9000.

Posted by Industrial-Manufacturing at 01:36 AM | Comments (0)

Save Your Employees from the Dark Side – Human Resource Lessons Learned from Star Wars

Through George Lucas’ storytelling, filmgoers have come to know Darth Vader as the epitome of evil. But as viewers learn from the latest Star Wars trilogy, underneath that intimidating exterior beats the heart of a man whose turn to the dark side was largely a result of his frustration with his former employer. What if the Jedi had an effective human resource program? Perhaps we would have seen Anakin chatting with Yoda over intergalactic eggnog at the Jedi holiday party, rather than Darth Vader bowing to the evil emperor in Revenge of the Sith.

(PRWEB) June 20, 2021 -- Through George Lucas’ storytelling, filmgoers have come to know Darth Vader as the epitome of evil. But as viewers learn from the latest Star Wars trilogy, underneath that intimidating exterior beats the heart of a man whose turn to the dark side was largely a result of his frustration with his former employer.

What if the Jedi had an effective human resource program? Perhaps we would have seen Anakin chatting with Yoda over intergalactic eggnog at the Jedi holiday party, rather than Darth Vader bowing to the evil emperor in Revenge of the Sith.

So where did the Jedi’s HR program go wrong? At first glance, there doesn’t appear to be a problem. After all, the Jedi offer an excellent training program for new employees, surely making them one of the galaxy’s employers of choice. Where else can you learn how to wield your very own lightsaber and do Jedi Mind Tricks? They don’t offer that type of training even at Microsoft.

Concerned for employees’ futures, wise companies are.
In Revenge of the Sith, we see that Anakin, now a Jedi Knight, has become one of the Jedi’s “star employees.” However, even though Jedi Knight is a highly respectable title, Anakin is unhappy regarding his entry level status. He desperately wants to be promoted to Jedi Master believing that this new title would bring him the respect that he feels he deserves. What Anakin doesn’t seem to understand is that each Jedi Master has years of solid experience and knowledge of The Force under his or her belt. As a result of this disconnect, Anakin becomes increasingly frustrated and considers another job offer.

“A Career Progression program could have helped in this situation,” explained Michael Maciekowich, National Director, Astron Solutions. “Building career paths lets employees know that they are moving forward within an organization, giving them a sense of direction. Anakin would have realized that the Jedi cared about his career growth, and that the promotion to Jedi Master was an attainable goal, had there been a clear career progression program in place.”

Communicate you must.
As the story unfolds, we see that there is also a serious lack of communication between Anakin and the Jedi’s upper management, the Jedi Council. In fact, Anakin reveals to his wife that he feels lost and doesn’t believe that the Jedi Council trusts him.

“The Council could have considered a First Impression Survey, which is given to employees within their first few months of employment. This is a crucial time to provide integration into the corporate culture, encourage open communication, and let new employees know that you value their feedback,” said Jennifer C. Loftus, SPHR, CCP, CBP, GRP, National Director, Astron Solutions.

Offer great benefits, you should.
One major reason why Anakin eventually turns to the Dark Side is because he believes that they offer better “benefits” (and we don’t mean a good dental plan). The confused, young Jedi is concerned that he is going to lose someone close to him due to medical reasons, and believes that his new position will offer him the “ultimate” in healthcare insurance. As he quickly learns, however, his new employer wasn’t exactly truthful about the health coverage.

Perhaps the Jedi weren’t clearly communicating their own benefit plan to Anakin. Increased communication and attention to employee feedback could have helped in this situation as well.

“When choosing from the vast array of benefit offerings, it is important for HR professionals to analyze their employees' needs. The Jedi Council should have asked their employees what standard and voluntary benefits would be of most value to them and work to make those benefits available,” explained Loftus.

It may be too late for Anakin / Darth Vader, but it’s not too late to save your own employees from the Dark Side. Remember, you don’t need The Force to make your team happy, just solid HR programs.

Astron Solutions is a consulting firm dedicated to the delivery of HR services and supportive technology. For more information about how we can help your organization, please call Astron Solutions at 800-520-3889 or visit http://www.astronsolutions.com.

Posted by Industrial-Manufacturing at 01:36 AM | Comments (0)

Environmentally Friendly Cleaning with Light Reduces Costs

The innovative laser cleaning systems produced by Cleanlaser Systems from Germany, come to the UK. Used throughout the world for industrial and restoration cleaning, the equipment offers power and versatility, uses no water or chemicals and has the lowest cleaning running costs.

(PRWEB) June 17, 2021 -- CIProcess Ltd, the UK-based, innovative Cleaning and Process Systems company, announces that it is the exclusive distributor in the United Kingdom of laser cleaning systems produced by Clean Laser Systems in Aachen, Germany.

Developed over the last 10 years, the innovative laser cleaning systems combine power and versatility, with the lowest operating cost of all industrial cleaning methods. They offer a safe cleaning method and are environmentally friendly, using no water or chemicals and producing no effluent.

Primarily used for industrial cleaning and surface treatment, renovation and paint removal applications they also remove contaminants, production residue and coatings without damaging the substrate. Metallic and reflective surfaces are ideal although other substrates can be addressed.

Operating costs are reduced, through downtime minimization, low running costs and life span extension, with ROI paybacks of fewer than 12 months often achieved. They are easy to automate and can be integrated into existing manufacturing lines, to be used on-line and in-place without damaging equipment or requiring machine dismantling.

In use with leading companies and governments throughout the world, there are over 65 Cleanlaser systems in operation. Standard units are available in 120-W and 500-W versions, in portable or stationary versions, and special designs are also available.

Dave Adams, the technical director of CIProcess, reports "Laser cleaning is a precise, cost-effective method for cleaning when traditional methods fall short. Cleaning lasers are adept at removing additives, colorants, grease, rust, and other contaminants, while also minimizing abrasion and heat build-up.”

The Nd:YAG pulsed, solid-state lasers direct a high precision programmable scanning beam of up to 0.5mm diameter. The cleaning surface reflects laser energy and is minimally affected, however, any contaminants on the surface absorb the laser energy and are quickly vaporized, with any fumes or particulates removed by an in-built filter.

The cleaning stops when the contaminant is consumed, and consequently there is a minimal heat build-up, avoiding the microscopic roughening and cracking of metal surfaces that can be present when using traditional cleaning methods.

Cleanlaser systems are currently in use in the automobile, aerospace, bakery, food, electronics, restoration and other industries. New applications are constantly emerging and clients are invited to discuss their applications and submit their products and processes for testing in Cleanlaser’s laboratories.

The Cleanlaser systems are part of CIProcess’s extensive range of innovative cleaning and processing equipment including CIP/COP systems, innovative blast cleaning systems, skids, electrical and hygienic installations.

Posted by Industrial-Manufacturing at 01:35 AM | Comments (0)

Transtar POS - Your Restaurant Point-of-Sale System Solution

TranstarPOS, a Houston, Texas-based company, installs and provides technical support and training for digital restaurant point-of-sale systems which are used for the complete management of a restaurant's operations.

(PRWEB) June 19, 2021 -- TranstarPOS, a Houston, Texas-based company, installs and provides technical support and training for 32-bit Microsoft Windows-based, 100% touch-screen operated digital restaurant point-of-sale systems which are used for the complete management of a restaurant's operations.

TranstarPOS has provided restaurant point-of-sale systems to restaurants and bars all over Texas including Miyako’s Japanese Restaurant & Sushi Bar, Denny’s, Wings N’ Things Restaurant, Zorro’s Mexican Cuisine, Paul’s Pizza, Chinatown Austin, Mr. B’s Billiard’s & Bar and Big Daddy’s BBQ.

Point-of-Sale systems are the future in restaurant management and are commonly used to maintain & track inventory and revenue, increase sales through the use of gift certificate programs, In-house charge accounts and frequent diner programs, enable faster kitchen response by printing orders directly to the kitchen once the order is entered, and help prevent order mistakes, employee errors, missing inventory, inaccurate time cards and employee theft.

TranstarPOS uses NextPOS software which is the most versatile, user friendly, affordable, and complete POS software in the market and is the #1 Reseller of NextPOS in Houston, Texas.

Each client will receive complete network wiring, custom POS System Design, complete hardware setup, menu programming, on-site staff training & management training, on-site support including six-month 24/7 full support and on-call 24/7 emergency support. It is TranstarPOS’ dedication to customer service and technical support which differentiates it from other POS providers.

For more information about TranstarPOS or to setup a free POS demonstration, please contact Thomas P. Nguyen at 832/259-2448 or e-mail protected from spam bots or visit www.transtargroup.com and click on “POS.”

Posted by Industrial-Manufacturing at 01:34 AM | Comments (0)

Brooks Pepperfire Foods to Set Fire to Their New Establishment During St. Jean Baptiste Festivities

Residents of and visitors to Rigaud for the St. Jean Baptiste Festivities may be surprised to see smoke pouring from the balcony of 26 St. Jean Baptiste. The fire will be set in order to attract the attention of the passers-by and to help launch their new table-ready hot sauces; Little Fire and Big Fire.

Rigaud, Quebec (PRWEB) June 18, 2021 -- Residents of and visitors to Rigaud for the St. Jean Baptiste Festivities may be surprised to see smoke pouring from the balcony of 26 St. Jean Baptiste. The fire will be set in order to attract the attention of the passers-by and to help launch their new table-ready hot sauces; Little Fire and Big Fire.

“Not to worry”, says the Peppermaster, Greg Brooks, President of Brooks Pepperfire Foods, “We’re not setting fire to the porch, we’ll be selling barbecue Peppersticks on that day so our customers and others will have the unique opportunity to sample our sauces and to launch our new table toppers!”

Peppersticks, as Brooks Pepperfire Foods calls them, are the Peppermaster’s own creation. They are a souvlaki-like creation of chicken or beef grilled on a skewer, slathered in one of the Peppermaster’s hot sauces. The table toppers are a pair of hot sauces designed to be left on the table with the salt and pepper shakers.

Residents of Rigaud can stop by and learn just what exactly goes on in the red brick building. The doors will be open all day long from the beginning of festivities on June 23rd, through the 25th. Peppermaster is taking advantage of the holiday to launch their new table-ready sauces, named “Big Fire” and “Little Fire”. The two sauces are the result of customer demand for table-ready sauces that can be left on the table, both at home and in restaurants. “Little Fire” is as the name describes, a barely hot, by chilihead standards, in other words, it is slightly hotter than the American brand Tabasco sauce that decorates many restaurant tables and is shunned for its lack of heat by chiliheads. Big Fire is the table ready sauce that chiliheads the world over have been asking for and is exceptionally hot.

“Peppermaster will be softening down the sauces to show how they can be used as a spice-paste and thus eaten by anyone. This will mostly be for the benefit of those who can’t handle the heat”, says Tina Brooks, VP Marketing, “For the chiliheads, we’ll be slathering those sauces on at full force! As for the new table toppers, we thought this was just a fun way to launch them, and if I have my way, they’ll be the sauce brought to us chiliheads when we ask for the hot sauce in any restaurant in Canada.”

Big Fire and Little Fire hot sauces like the Peppermaster line are all-natural hot sauces and are made with only the finest sourced ingredients. Light on the vinegar, both sauces do what hot sauces are designed to do; add heat to food without making the food taste like vinegar.

Peppermaster sauces are available on the web at http://www.peppermaster.com Big Fire and Little Fire hot sauces will be available on the web starting on June 23, 2005.

Brooks Pepperfire Foods Inc. was established in 2004.

Posted by Industrial-Manufacturing at 01:33 AM | Comments (0)

Summer’s here and it’s Hot …Cool Down and Feel like a Kid Again with Sweet Treats from Brooklyn’s Uncle Louie G—Famous Italian Ice & Ice Cream…

New York, NY – June 14, 2021 – What is better than some good old-fashioned ice cream or Italian ice to cool you off in this sweltering heat? Well, all summer long, Uncle Louie G’s Italian Ice & Ice Cream will be offering free samples and tastings throughout the city.

(PRWEB) June 18, 2021 -- Ice Cream immediately conjures up visions of summer and the fun had by family and even the community; children playing in the spray of the fire hydrants, riding bikes and cooling off with that American tradition the ice cream cone. Everyone would sit around and shoot the breeze or tell stories as they savored that delicious, creamy treat.

In 1999, founders John Russo and sister-in-law, Carmen Barrios, opened the first Uncle Louie G store at 362 Coney Island Avenue, Brooklyn, New York. The first modest shop was also the “company store.” These two entrepreneurs would work all night on the “secret recipes,” and sell ice cream and Italian ices by day.
Later that year, Drew Bizzoco joined the family business becoming the third partner.

With almost 50 locations in New York, South Jersey and even a few in Florida, Brooklyn’s best-kept secret is soon to become America’s favorite dessert! The business has expanded to much more than just Italian ices and ice cream. Uncle Louie G has recently introduced a line of ice cream cakes, gourmet chocolates and even coffee! The founders said, “With delectable new products ready to join our better known favorites, we’re expecting 2005 to be our most exciting season yet.”

Quality and being unique are important aspects of the Uncle Louie G franchise. Their expertise in frozen desserts is unprecedented. Everyone should come down and sample a treat. Young and old alike…you’ll feel like a kid again!

For more information visit www.unclelouieg.com

To set-up an in-office tasting call 646.792.2901

Posted by Industrial-Manufacturing at 01:32 AM | Comments (0)

June 17, 2021

Antares Vending Announces Introduction of New Refreshment Center and Natural Choice Vending Program

Antares Corporation, one of the most successful providers of seller assisted market plans (Natural Choice Vending), announces the introduction of a revolutionary new Antares vending refreshment center.The new Antares vending refreshment center is being sold for the first time in 2005. The refreshment center contains everything necessary to make it a useful and productive asset in the work place.

Culver City, CA (PRWEB via PR Web Direct) June 21, 2021 – Antares Corporation, one of the most successful providers of seller assisted market plans (Natural Choice Vending), announces the introduction of a revolutionary new Antares vending refreshment center.

The new Antares vending refreshment center has the capability to vend various size drinks in plastic, cans and glass. It has the ability to dispense water in containers between 12 and 20 ounces, including the most popular 16.9 oz. bottle. This same refreshment center also it dispenses 12 oz. canned beverages and 10 to 12 oz. drinks – including energy drinks, chilled coffee beverages and juice flavors all from the same machine, making it unique to the industry.

The new Antares vending refreshment center is being sold for the first time in 2005. The refreshment center contains everything necessary to make it a useful and productive asset in the work place. In addition to the variety of drinks it will dispense, it gives the purchaser the ability to sell everyone's favorite snacks and candies. It also comes with a dollar bill changer to enhance the purchase process. The refreshment center targets office locations that have 10 to 75 employees, or, locations with fewer employees but a high volume of foot traffic.

Both the drink and snack vends are controlled by a patented manually operated coin mechanism that virtually makes the refreshment center never out of order. The compact size allows it to fit almost anywhere in any office. Also, the design of the new refreshment center allows it to be highly energy efficient, making Natural Choice vending marketing plan even more profitable business.

Antares Corporation is the exclusive seller of the new refreshment center and the Natural Choice Vending marketing plan. Antares Corporation was established in 1987, and markets its program throughout the United States and Canada.

Contact:

Dimitri Yezbak
Antares Corporation
310-342-5300
e-mail protected from spam bots
www.antarescorp.net

Posted by Industrial-Manufacturing at 01:50 AM | Comments (0)

Dine like it's 1950

Tuesday, July 5th, Marion's Continental Restaurant & Lounge, on the Bowery in New York City, celebrates it's dual anniversary by rolling back the prices on it's menu to 1950. Imagine chicken for $1.75 or steak for $2.25.

(PRWEB) June 17, 2021 -- Last year Marion's began a new tradition by honoring its anniversary by creating a menu that represents the original menus of the original marion's that opened in 1950.

The first Marion's was opened 55 years ago on the Bowery in New York City by Marion Nagy. Ms. Nagy was an Hungarian refugee who arrived in New York via Paris in the late 1940s. Fleeing communist Hungary after World War II, she became a model in Paris and subsequently in New York. There she was encouraged to open a supper club which she did in 1950. She hosted many celebraties during the twenty three years at Marion's until 1973. When she retired to the Jersey Shore with her husband and three children.

In 1990, Marion's son Richard Bach and his partner Michael Howett reopened Marion's in it's original spot on the Bowery. Their aim was to bring back that era of dining as entertainment.

This year, Marion's celebrates it's dual anniversary of 55 years of the original and 15 years of the reincarnated restaurant. The food prices and choices match what the original Marion's was serving in 1950.

Because of the hoopla of last year, the restaurant is forced to impose some rules. First, they will not be taking reservations and it will be first come first served. Second, there will be no doggie bags or take out permitted and the clientele will be limited to ordering one appetizer, one entree and one dessert per person. The 1950s prices are for the food portion of the meal and does not include beverages, wine and their famously fabulous cocktails.

Tuesday, July 5th from 5:30 until 11pm
no reservations taken

Posted by Industrial-Manufacturing at 01:49 AM | Comments (0)

Imaje launches the new Imaje 9000 Series of Small Character Inkjet Printers

Imaje 9000 was released at Interpak in April with great success. The new inkjet attracted a great deal of attention to the Imaje stand, which already has resulted in excellent business opportunities.

(PRWEB) June 17, 2021 -- The new 9000 Series range comprising two printers, the Imaje 9020 and the Imaje 9030, meets all standard coding requirements on primary packaging applications including food and beverage products.

The printer is also very cost effective:

“Our customers will benefit greatly from the very low cost of ownership,” says Mike Hughes, Managing Director Imaje UK. “In fact the 9000-series could save our customers up to 25% in cost of ownership compared to our competitors”, he continues.

The Imaje 9000 Series stands out as the best possible small character inkjet printer investment, providing consistent printing quality, easy operation and a simple user interface.

Imaje 9000 printers start up quickly, continue printing during cartridge change and adjust their parameters automatically in response to their environment. Operator interventions are kept to a strict minimum.

Imaje 9000 printers are easily integrated into practically any production line configuration; they can be quickly removed from one production line and easily re-installed on to another line, even in the most difficult-to-access positions.

The Imaje 9000 series offers two models, Imaje 9020 and Imaje 9030.

The 9020 suits all standard applications: one or two-line coding, 2 to 3 m/s conveyor speed. It can code onto for example plastic, glass, cardboard and aluminum.

Imaje 9030 offers more advanced features and suits more specific applications such as: up to eight-line coding, production in harsher environments and network connections.

Posted by Industrial-Manufacturing at 01:48 AM | Comments (0)

World's Best Beers Named

Worldwide online beer enthusiasts award top beers, brewers in every brewing region, and every beer style.

Austin, Texas (PRWEB via PR Web Direct) June 16, 2021 -- RateBeer.com announced the results of its sixth semi-annual craft beer competition Ratebeer Best today, Thursday, June 16, 2005. The RateBeer.com website posted awards for the top beers and brewers as well as awards by beer style. Awards went to brewers in every major brewing country, U.S. state and Canadian province -- http://www.ratebeer.com/ratebeerbest.

The award for World's Best Brewer went to AleSmith Brewing Company of San Diego, California. Despite being a small brewery with limited distribution, AleSmith was widely recognized for several excellent releases in the past year. The World's Best Beer award went to Belgian beer, Westvleteren 12, which is made in very limited quantities by a brewing community of Trappist monks.

Highlights
* Beers from nine different countries were honored on the Top 100 Beers in the World list, including Poland, France, Denmark, Canada and Sweden in addition to beer titans such as the United States, Germany, England and Belgium.
* Relatively unknown in beer circles ten years ago, the San Diego area is now home to three of the top ten brewers in the world.
* Three Belgian Trappist ales check into the top 25.
* This competition debuts winning artisanal brews Nørrebro Bryghus North Bridge Extreme from Copenhagen; Kuhnhenn Raspberry Eisbock from Warren, Michigan; and Belgium's Pannepot.

A complete list of winners is available at:
http://www.ratebeer.com/ratebeerbest

RateBeer Best was once again the world's largest beer competition -- over 30,000 different beers from over 4000 brewers in 120 different countries were eligible for awards. RateBeer's total archive includes over a half million beer ratings collected on its internet servers from tasters worldwide. An emphasis was placed on beer and brewer performance over the last 9 months for this event's judging.

Unlike other beer festival events, the judging was performed by thousands of beer enthusiasts from 65 countries around the world and with commercial samples -- not special festival editions. Several of the world's most avid amateur beer enthusiasts participated in the contest including Per Samuelsson (Stockholm, Sweden), Josh Oakes (Vancouver, BC), Philippe Corbat (Switzerland), Jens Ungstrup (Copenhagen, Denmark), Duff Wallace (London, England) and Aaron Goldschmidt (Washington, D.C.). Each of these judges has over 3,000 documented tastings to his credit while the top taster has over 5,000. Because of their amateur status there were no minced words in the reviews -- beers were rated frankly and freely.

RateBeer congratulates all the brewers recognized for their tremendous achievements in the craft and art of brewing.

About RateBeer
RateBeer was created in April 2000 as a place for beer enthusiasts to share beer notes, trade and rate craft beer. The site has expanded into one of the largest worldwide community information sources on any subject. RateBeer, currently based in Austin, Texas will relocate to Northern California in August 2005.

Contact:
Joseph Tucker
Executive Director
RateBeer.com
Austin, TX USA
phone: 415.845.7744
http://www.ratebeer.com/ratebeerbest

Posted by Industrial-Manufacturing at 01:47 AM | Comments (0)

June 16, 2021

Pennsylvania Culinary Institute Hosts Cooking School Open House

Hands-on preparation of a meal, pastry or bar beverages will be presented.

Pittsburgh PA (PRWEB) June 16, 2021 -- Pittsburgh, Pennsylvania, is known in the culinary world for its superior chefs. An accolade usually retained for towns in Italy or France, an amazing number of our country's finest chefs are trained and apprenticed here in this area. For over two decades, the Pennsylvania Culinary Institute (PCI at www.pci.edu/index.asp) has been a provider of culinary education preparing tomorrow's chefs.

This special Open House on Saturday June 11th covers not only the Culinary Arts and Pâtisserie & Baking, but also Hospitality and Restaurant Management including the art of Bartending. Guests will be able to try out a class, including the use of the cooking school laboratories and training in the top “mix-ology” lab used to teach the latest recipes used in bartending.

Later in the day, the food prepared during the classes will be offered for lunch, while an in-depth presentation on the school and the offered programs will be held.

PCI strives to ensure that the teachers and programs are current with today’s progressive styles, foremost skills and industry current technology used in the culinary world. It has a partnership with the prestigious Le Cordon Bleu and has its internationally renowned programs as the basis for the curriculum at this cooking school, offering prestigious curriculums in Le Cordon Bleu Culinary Arts www.pci.edu/programs/culinary-arts.asp and Le Cordon Bleu Pâtisserie & Baking www.pci.edu/programs/patisserie.asp and Le Cordon Bleu Hospitality & Restaurant Management www.pci.edu/programs/hrm.asp.

Pennsylvania Culinary Institute is located in the center of Pittsburgh's cultural district at 717 Liberty Avenue -- surrounded by many fine restaurants, theaters and art galleries. Pittsburgh’s diverse and creative environment helps to make PCI the easy choice to receive a fabulous and nationally-recognized culinary education.

PCI has had a recent wave of student acknowledgements and awards. Chef Scott Fetty, who is both a graduate of PCI and a current chef-instructor, was the 2004 World Champion at the Culinary Olympics in the Hot Food Competition. This is the first time in 16 years that the US has achieved this coveted position as the leading culinary competitor in the world.

Matt Weber, October 2002 Graduate of Pennsylvania Culinary Institute, was awarded
“2005 Best Young Chef in the United States” at The National Young Chef Rotisseurs Competition Finals, a world wide competition held each year by the Confrerie de la Chaine des Rotisseurs. One of the faculty, Jeff Hunt, has been traveling back and forth to China, teaching top chefs in Beijing how to cook American food, in preparation for the upcoming 2008 Olympics that will be held there.

The details of the Open House and the programs offered by the cooking school can be found at www.pci.edu/index.asp or call 800-432-2433.

Posted by Industrial-Manufacturing at 02:00 AM | Comments (0)

Julia Child Curator Shares Cooking School Secrets at Book Signing

Chef Linda Carruci, Le Cordon Bleu Graduate, at The Cooking and Hospitality Institute of Chicago

Chicago, IL (PRWEB) June 16, 2021 -- Accolades for Le Cordon Bleu graduate, Chef Linda Carucci, include "Culinary Professionals Teacher of the Year" and "Julia Child Curator of Food Arts at COPIA: The American Center for Wine, Food & the Arts." Chef Carucci’s new cookbook called Cooking School Secrets for Real World Cooks was released on May 12 and she will share these secrets in a demonstration at The Cooking and Hospitality Institute of Chicago on Wednesday June 22nd 2005 at 3 pm. http://www.chic.edu/events.asp

As a cooking instructor with more than 20 years of food industry experience, no one is more qualified than Chef Carucci to reveal the indispensable everyday secrets and shortcuts that professional chefs use constantly in their cooking. Each of the more than 100 sensational recipes—soups and salads, pasta and risotto, main courses and side dishes, plus indulgent desserts—offers truly useful guidelines and tips.

The recipes go from down-home good and simple-to-prepare favorites to guest-worthy feasts. The recipes detail a variety of cooking tips and wisdom that Chef Carucci has collected over the years to ensure that each dish is a complete success.

Chef Carucci will conduct a demonstration followed by a signing of her cookbook, which is available for purchase at the CHIC Bookstore. There is no charge to attend this demonstration and it is open to the public on a first come, first serve basis.

The Cooking and Hospitality Institute of Chicago is affiliated with Le Cordon Bleu, the world's most famous cooking school, founded in Paris in 1895. Students at the school can earn an Associate of Applied Science Degree as well as the coveted Le Cordon Bleu Diplôme in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Patisserie & Baking. The curriculum combines classical French cooking techniques with innovative American technology and there is a high demand for graduates in the hospitality industry.

The Cooking and Hospitality Institute of Chicago shares numerous impressive guest chefs with their students, ensuring the highest standards in culinary education at the school.

Past guest chefs have included Martin Yan, Fergus Henderson, Tony Mantuano, Rick Bayless, as well as Art Smiith – Oprah Winfrey’s personal chef, and James Beard’s Award Winning Pastry Chef, Gale Gand. Rick Bayless is the host of a PBS cooking show and a regular guest on the Food Network. The full schedule of chefs visiting the cooking school can be found at http://www.chic.edu/events.asp.

Posted by Industrial-Manufacturing at 01:57 AM | Comments (0)

The ZAGAT Reviews are In: The Copper Beech Inn Receives Top Scores

Essex, CT restaurant rated tops by the discriminating public.

(PRWEB) June 16, 2021 -- According to ZAGAT’s 2005/2006 Restaurant Survey, The Copper Beech Inn in Essex, CT is “impeccable”, “romantic”, and “a first choice”. With scores of 26 for Food, 27 for Décor and 26 for Service, it has earned its rightful place among the most highly rated restaurants in the Northeast.

In addition to awarding the numeric scores, voters also commented: “This “New England classic” is named for the huge, 200-year-old copper beech tree adjoining the “perfectly kept, rambling Victorian mansion” housing this “expensive” New French “grande dame of fine dining”; an “impeccable” staff and a “romantic” setting are other reasons many make it “a first choice when celebrating a special evening.”

ZAGAT 2005 Survey

The Zagat Survey is the world's leading dining guide, with more than 250,000 consumer voters participating around the world.

Recently named by Connecticut Magazine as “Best in State” and the recipient of a Wine Spectator Award of Excellence, The Copper Beech Inn is a former estate home with turn of the century charm combined with luxurious modern conveniences. There are thirteen spacious guest rooms and suites with private baths in the Main House and Carriage House, some with fireplaces and whirlpool baths.

The restaurant at The Copper Beech Inn serves dinner daily, from 5:30 PM., except Monday. The Inn can also accommodate both large and small groups for events such as weddings, holiday parties, private luncheons, board meetings or corporate retreats and events. Wine dinners, artisan food tastings and culinary events are scheduled seasonally. For further information, call toll-free (888) 809-2056 or phone (860) 767-0330. For press inquires, contact Lisa Torch at DFM Public Relations at 678-443-8502. You may also visit the Inn’s website at www.CopperBeechInn.com.

Posted by Industrial-Manufacturing at 01:56 AM | Comments (0)

The UK Licensing Act 2003 hits Small Direct WineMerchants

The UK's Licensing Act 2003 forces Small Direct WineMerchants who sell via the internet and mail order even when nobody visits their premises.

(PRWEB) June 16, 2021 -- The Association of Small Direct WineMerchants is a group of micro start-up businesses struggling to provide quality and diverse wines and competing with the resources of hyper-markets and retail chains.

These businesses are run by real people who seek to fill the gaps between supermarket shelves and provide diversity and choice to the British public.

These businesses do not have premises that customers ever visit. The 4 objectives of the Licensing Act 2003 (prevention of crime & disorder, public safety, prevention of public nuisance, and protection of children from harm) are inherently met through the exclusion of customers from premises, yet such a licence is still required under the Act. This imposes huge unnecessary burdens, in terms of an overly bureaucratic application procedure, and in many cases huge unjustifiable costs, based on rateable valuations many hundreds of times higher than the actual premises warrant.

We pay, for a small storage space in a warehouse, costs equivalent to those borne by hypermarkets with several thousand times our sales. This is perverse and unjust, and if left unchanged will cause some businesses to throw in the towel.

We are at a disadvantage compared with Calais to Cape Town based internet merchants who will remain unlicensed. We have to place a costly advertisement in a local paper. This announcement in itself could lead to a breach of the peace. We appeal to your readers to defend the interests of the wine drinking consumer as opposed to the binge drinker by lending his/her support to the ASDW.

All that is needed is for the Minister to rule that merchants who do not have consumer accessible premises do not need a premises licence. We agree that the Personal License requirement is quite sound and will ensure that internet merchants do not sell to minors.

Charles Meyrick, Balthazar Ltd
Krystyna and Jim Monks, Decanter Wines
David Riach, F & F B Wines
Stefan Reynolds, Field & Vine Limited Wine Merchants
John Dickinson, French Regional Wines
Ben Henshaw, Indigo Wine
Leon Stolarski, Leon Stolarski Fine Wines
Peter Bamford, Modern French Wines
Nick Dobson, Nick Dobson Wines
James Bercovici, The Big Red Wine Company
Bernard Caille, The Original Wine Company
Paula Sindberg, The Ultimate Wine Company
Warren Edwardes, Wine for Spice

The Association of Small Direct WineMerchants (ASDW)

http://licensingact.asdw.org.uk

Kind regards,
Warren Edwardes, chief executive
Wine for Spice Limited
3 Hyde Park Steps
St. George's Fields
London W2 2YQ, UK

t: +44 (0) 20 7724 4606
m: +44 (0) 794 191 6328
f: +44 (0) 870 132 0055

e: e-mail protected from spam bots
w: http://wineforspice.com
reviews: http://reviews.wineforspice.com
events: http://events.wineforspice.com
thoughts blog: http://thoughts.winesforspice.com
press release: http://press.winesforspice.com
image gallery: http://images.winesforspice.com

- refreshingly sparkling, cool fresh & fruity wine to drink with curries & spicy food
- Wine for Spice's naturally semi-sparkling fine wines - Viceroy White, Raja Rosé and Rani Gold
- If you don't drink warm, flat beer with a curry, why drink warm flat wine with it?
- Wine for Spice is a founding member of The Association of Small Direct WineMerchants http://asdw.org.uk

Posted by Industrial-Manufacturing at 01:53 AM | Comments (0)

June 15, 2021

Crete’s Culinary Sanctuaries Network Includes Wild Nature Adventures

Crete's Culinary Sanctuaries organizes tours highlighting Crete’s rich culture, wild nature and organic food. This summer, CCS expanded its program to include high-level sports like trekking, caving, cycling, rock climbing and paragliding. “Our team will take you to their sanctuaries, by land and sea, to enjoy Crete’s wild natural beauty and eat incredible organic meals along the way. It would be a shame to do one without the other,” says Nikki Rose, CCS Founder.

Crete, Greece (PRWEB) June 15, 2021 -- Crete's Culinary Sanctuaries organizes tours highlighting Crete’s rich culture, wild nature and organic food. In June 2005, CCS expanded its program to include high-level sports like trekking, caving, cycling, rock climbing and paragliding.

“Our team will take you to their sanctuaries, by land and sea, to enjoy Crete’s wild natural beauty and eat incredible organic meals along the way. It would be a shame to do one without the other,” says Nikki Rose, CCS Founder.

Thousands of people flock to Crete each year to hike the Samaria Gorge. Then they head to the tourist taverns that usually pump out souflaki and frozen chips instead of wonderful, local fresh food. Crete has three major mountain ranges, 3,000 caves, dozens of secluded gorges and hundreds of miles of coastline to explore.

“It’s logical to combine exercise with excellent food...we make that happen. Great company, invigorating adventures, fresh air, fresh food, breathtaking views...did we miss anything?”

Crete’s renowned healthy cuisine and organic gardening, including the seasonal production of olive oil, cheese and wine are intertwined with visits to ancient sites, botanic treks and light to high-level outdoor sports. Guests often stay in fantastic stone villas on organic farms in villages they may never find on their own. CCS programs are tailored to small groups and presented exclusively by resident experts. Their policy of direct collaboration with local small businesses is commonly referred to as sustainable tourism, ecotourism and agritourism.

Rose is a Greek-American, professional chef and writer (mostly Slow Food) who lives in Crete. Rose has designed cultural-culinary seminars since 1997, featuring prominent chefs from the diplomatic sector, premier culinary schools and restaurants around the world. Programs are approved by the American Culinary Federation. She is also working on a book and documentary that mirrors CCS programs. CCS has been featured in Islands Magazine and Greek Circle Magazine (June 2005), among others. CCS recently worked with New Zealand TV on their culinary travel series, “Taste Takes Off,” to be aired in November 2005.

Kostas Bouyouris, co-designer of the CCS project, is a noted agronomist and founding member of the Mediterranean Association for Soil Health. Bouyouris has worked for over a decade on innovative projects to encourage the expansion of sustainable organic production in Greece. His training programs and cooperative incentives link organic farmers directly to restaurant kitchens and create an essential bridge between the two primary industries in Crete – agriculture and tourism. MedASH is involved in many community projects, such as training young farmers and organizing children’s gardens.

This is a great way to have an incredible vacation and pat yourself on the back for supporting local communities. If you want to help preserve Crete’s disappearing cultural heritage and natural beauty – her sprawling olive groves, vineyards and gorgeous remote coves, then supporting local business that are working toward this goal is the way to do it.

Contact:
Nikki Rose
415-835-9923
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 05:00 AM | Comments (0)

Three Angels Gourmet Co. Blogs For Business

"Foodies" everywhere can now get daily food tips and other helpful information online from the Three Angels Gourmet Co.

(PRWEB) June 15, 2021 -- The Three Angels Gourmet Co. is reaching out to customers and "foodies" everywhere through its new food blog. The blog includes a daily food tip (usually with a photo), as well as product specials, recipes, and even a listing of trade shows where wholesale buyers can purchase Three Angels Gourmet Co. products in the coming months.

"A blog (short for Weblog) does not have to be a personal journal," says Three Angels Gourmet Co. owner, Suzanne Lieurance. "All sorts of companies are now blogging for business. It’s an excellent way to reach out to customers on a daily basis and also get their feedback about your products and services. But all the information on our blog is not about our business. We offer general food tips, links to our favorite kitchen products and cookbooks that readers can purchase online, as well as links to other helpful food articles, and gourmet products and services.

"A few weeks ago, our blog included a sampling schedule of the prepared foods we would have available at the recent Kansas City Gift Show. We’ll continue to post sampling schedules for future trade shows. That way, wholesale buyers who find out about us from our website, and hope to see us at a particular trade show, will know which days we will be sampling the product(s) they are interested in purchasing. This isn't a big thing, but it's just one more way we're able to help our customers. And every day we seem to discover a new way to use our blog to increase our business and improve our services."

The Three Angels Gourmet Co. produces a line of "heavenly gourmet mixes" created from original recipes. For more information, or to place an order, call 913-963-1733, or log on to their website at: www.threeangelsgourmet.com, or visit the company blog at www.threeangelsgourmet.blogspot.com.

Contact:
Suzanne Lieurance
816-361-4103

Posted by Industrial-Manufacturing at 04:59 AM | Comments (0)

Spiral Biotech Introduces Color QCount Bacterial Colony Counter with ColorCount Technology -- First System with Quick Setup and Adjustment-Free Color Operation

Spiral Biotech, a leader in microbiology solutions for food, dairy, and environmental sciences, today introduced the Color QCountTM bacterial colony counter with new ColorCountTM recognition technology.

Norwood, MA (PRWEB) June 15, 2021 –- Spiral Biotech, a leader in microbiology solutions for food, dairy, and environmental sciences, today introduced the Color QCountTM bacterial colony counter with new ColorCountTM recognition technology.

“Our new ColorCount technology gives the Color QCount the easiest set-up and operation of any color colony counter in the industry,” said Anthony Pappas, product manager, Spiral Biotech. “Up and running in minutes, its intelligent software instantly recognizes color variations and does not require complex and time consuming manual adjustments to make it perform effectively. In addition, users have the flexibility to easily define their own color settings,” Pappas said.

The instrument is exceptionally accurate and is designed to work with the new chromagenic agars becoming popular for high-productivity colony counting that involves multiple strains of bacteria. “The Color QCount is ideal for demanding food and pharmaceutical research applications where high throughput and precise identification of microorganisms, such as Salmonella, Listeria, and E.coli, are essential,” he said.

The instrument features a high-resolution digital CCD camera that captures a minimum colony detection size of 0.15mm. It also comes with a flexible data management system that saves each plate image in its database for printing and re-analysis. The user can manually exclude areas and add or delete colonies and the system’s software will recalculate colony forming unit data and flag it to indicate manual editing. The system compiles and captures data in a GLP-compliant format. Data can be saved as a spreadsheet and archived to a CD-ROM to satisfy any regulatory or auditing requirement.

The ColorCount technology package also is available as an upgrade for existing Color QCount systems. The instrument comes with a one-year warranty and is available for immediate delivery.

On the Net: http://www.spiralbiotech.com

About Advanced Instruments
Founded in 1955, Advanced Instruments, Inc. is the world’s largest supplier of freezing-point osmometers used in clinical, pharmaceutical, and biotechnology laboratories. The company is also a leading supplier of analytical instruments and test kits for the food, dairy, and industrial microbiology markets. Based in Norwood, Massachusetts, USA, the company also produces Fiske® Associates brand diagnostic instruments and operates Spiral Biotech, Inc., and Delta Instruments as wholly-owned subsidiaries. Advanced Instruments’ products are supported by a worldwide network of direct sales people and independent distributors. The company can be found online at www.aicompanies.com or contact customer service at 800-225-4034 or +1-781-320-9000.

Posted by Industrial-Manufacturing at 04:59 AM | Comments (0)

CIProcess Mixes it Up

CIProcess Ltd, the UK-based, innovative Cleaning and Process Systems company, offer a complete range of hygienic and sterile tanks, vessels and mixers to the United Kingdom and Irish market.

(PRWEB) June 15, 2021 -- CIProcess Ltd, the UK-based, innovative Cleaning and Process Systems company, combine forces with a major European manufacturer to offer a complete range of hygienic and sterile tanks, vessels and mixers to the United Kingdom and Irish market. Offered in capacities from 1 to 300,000 litres, they are designed to be used in the Pharmaceutical, Biotech, Healthcare, Food, Dairy, Beverage and associated industries.

The vessels, available in Stainless Steel, Hastalloy and other exotic metals, are offered in both standard designs and as customised, bespoke units. Both atmospheric and pressure vessels are available, with jackets, limpet coils and fitments for most applications.

Dave Adams, CIProcess’s Technical Director, explains: ‘These tanks, vessels and mixers compliment our other products and offer a cost effective, specialist and above all top quality solution to storage and mixing requirements. Our standard, lower cost units are designed to be suitable for many uses, but we also have the capabilities to offer, one off specials for the most demanding application’.

In addition to special mixing and blending tanks, we also offer a range of agitators and mixers, which have been developed over the last 50 years. Using state of the art laboratories and computer simulations, the correct profile and configuration can be applied to the agitator design to ensure the optimum results. Clients can submit new products for testing in complete confidence, for analysis in the laboratories. This service is designed to ensure the correct agitator types are selected for every project.

The tanks, vessels and mixers are part of CIProcess’s extensive range of innovative cleaning and processing equipment including CIP/COP systems, innovative blast cleaning systems, skids, electrical and hygienic installations.

For further information please contact:

CIProcess Ltd
Unit 16 Park Farm Industrial Estate
Buntingford
Hertfordshire
SG9 9AZ

Tel: +44 (0) 1707-652542
Fax: +44 (0)1763-274636
E-mail: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:58 AM | Comments (0)

Gusto! Gives Spice Industry Much Needed Pizzazz

The innovative, award winning concept reinvents spice packaging and display techniques.

Pottstown, Penn. (PRWEB) June 15, 2021 -- Inspired in part by a decorative display in a Milan furniture showroom, Vivid Product Design principal and master designer Velissa Van Scoyoc decided that it was time to find a way to bring out the beauty inherent in both the texture and color of spices -- something that is rarely accomplished even at most gourmet food stores.

“Spices are so important in cooking and cultural differentiation, yet there is far too little emphasis put on their display and packaging,” says Van Scoyoc. “When presented properly, there is more than simply function to these fabulous finds.”

As a result, Gusto! soon came to life. By pressing spices into blocks and a plethora of other attractive shapes, the concept creates a decorative and aromatic display that enhances the raw texture and color of the material. “The use of the pressed spices alters the perception and the method of using spices in cooking,” says Van Scoyoc.

The simple fact that people are continuously looking to try new and interesting cuisines and flavors only makes Gusto! even more appealing, explains Van Scoyoc. “By facilitating custom blended flavors for branding and marketing purposes, Gusto! provides the time-pressed consumer with a means of indulging in new cuisines and flavors that most otherwise lack the expertise to duplicate.”

As this year’s recipient of the IDSA Scientistic Invitational’s award, Gusto! has yet to make the leap from concept to production. However, Van Scoyoc is interested in working with a company willing to embrace the concept. “I am ideally looking for a company already importing spices from around the world and possessing the processing capabilities to prepare raw spices,” she says. “With all of its potential derivatives, Gusto! offers someone willing to fund additional research and development with the opportunity to cash in on an intriguing gourmet offering.”

About Vivid Product Design (www.vividpd.com):
With a successful record of accomplishment since its 1996 conception, Vivid has developed numerous concepts that have led to award winning products introductions. With roots in industrial and medical product design, the firm is continuing to evolve and establish a name for itself in the highly competitive and often artistic consumer product goods arena. The firm’s operations are under the guidance of master designer Velissa Van Scoyoc, who holds degrees from The Ohio State University and Domus Academy in Milan, Italy.

High-resolution graphics are available upon request.

Posted by Industrial-Manufacturing at 04:56 AM | Comments (0)

June 14, 2021

Heatwave Burns Up Advertising Super Highway with New Media

Heatwave Mobile Advertising launches new low-cost, magazine-quality ads for truck side panel advertising.

Minneapolis, MN (PRWEB via PR Web Direct) June 14, 2021 -- Heatwave Mobile Advertising announces a new advertising technology that is burning up the competition. Heatwave's unique new offering applies crisp, magazine-quality ads seamlessly on truck side panels using a low cost, reusable vinyl and high-quality paint that lasts with a quick installation process.

Heatwave has refined this "best-of-the-road" advertising medium to a point where it can provide a CPM of less than one dollar. This mobile billboard system is designed to meet any individual advertiser's needs using either nationwide semi-truck/trailers for long hauls, delivery trucks for localized routes, or a combination of both, making it an ideal compliment to any multimedia campaign.

"Over ninety-five percent of Americans are on the road weekly," explained Heatwave Vice President Christopher Jones. "Heatwave Mobile Advertising offers your company definitive, larger-than-life image exposure at a discount. Do you want to dynamically increase your sales? Opt-in to the advertising program that can supplement your regular efforts and have everyone talking about you."

Heatwave has formed an exclusive agreement with Super Color Digital, the top digital graphic vinyl printer in the world, to provide long-lasting product images of quality. Super Color Digital is globally known as the world's foremost giant-format vinyl printer.

Heatwave distinguishes itself from its competition by using a reusable, non-adhesive vinyl, providing a huge marketing advantage, with no bubbles, no wrinkles, no bumps and only pure vivid color that is guaranteed not to fade, guaranteed. With Heatwave technology, seasonal ads can now be quickly switched and reused season after season.

Mr. Jones added, "Heatwave Mobile Billboards burn up your competition with crisp color ads that leave a lasting impression in the consumer’s mind."

About Heatwave Mobile Advertising
Heatwave Mobile Advertising corporate headquarters is located in Minneapolis, Minnesota. They presently have offices in New York, Denver, Phoenix, LA, with offices coming soon in Dallas, Chicago and Las Vegas. Heatwave offers on-the-road, high impact, cost-effective mobile billboard advertising that is ahead of its time. To view full color pictures of sample ads and for more information, access the Web site at www.heatwavead.com.

Contact:
Chris Jones
Direct Line: 1-516-393-5884
Toll Free: 1-866-497-0313
Fax: 516-393-5819
www.heatwavead.com

Posted by Industrial-Manufacturing at 10:31 PM | Comments (0)

Union Stockyard Gate to be Dedicated a Literary Landmark – June 23, 2021

The Friends of Libraries U.S.A. (FOLUSA) has announced that the Union Stockyard Gate will be added to the organizations roster of Literary Landmarks on Thursday, June 23, 2005.

Chicago, IL (PRWEB) June 14, 2021 -- The Friends of Libraries U.S.A. (FOLUSA) has announced that the Union Stockyard Gate will be added to the organizations roster of Literary Landmarks on Thursday, June 23, 2005. The landmark will commemorate the centennial of the novel, "The Jungle," by Upton Sinclair. The book exposed the unsanitary conditions of the meatpacking industry and is said to have influenced President Theodore Roosevelt in passing the Pure Food and Drug Act in 1906.

The novel chronicles Jurgis Rudkus, a Lithuanian immigrant, in his quest for the American Dream in the filthy Chicago stockyards. The novel has become required reading for many American high school students. The ceremony will take place at 2p.m. on Thursday, June 23, 2021 at the Union Stockyard Gate, Exchange Avenue at Peoria Street. Joining the Friends of Libraries U.S.A. will be representatives of the Lithuanian American Council, The United Food and Commercial Workers, The Food and Drug Administration, the Illinois Center for the Book and officials from the City of Chicago.

Friends of Libraries U.S.A. is a membership organization of more than two thousand individual and group members. Our mission is to motivate and support local Friends groups across the country in their efforts to preserve and strengthen libraries.

For Further Information contact Sally Reed at 1-800-9FOLUSA or Rocco Staino at 914-475-3857.

Posted by Industrial-Manufacturing at 10:30 PM | Comments (0)

Edward Roberts International Wine Auction Sets Five World Records

Edward Roberts International wine auction realizes $700,000 selling 97% of the offered lots.

(PRWEB) June 14, 2021 -- The May 21st Edward Roberts International Fine and Rare Wine Auction was an unprecedented success setting World Records for 1975 (6 bottles for $10,925), 1980 (6 bottles for $19,550) and 1981 (8 bottles for $19,550) Romanee-Conti as well as for 1980 Domaine de la Romanee-Conti la Tache (9 bottles for $9200) and for a Double Magnum of 1971 Domaine de la Romanee-Conti Grands-Echezeaux which sold for $7475. Other rarities were hotly contested as well including a Magnum of 1950 Chateau Petrus which sold for $11,615 and 5 bottles of 1982 Chateau Petrus which sold FOR $11,500. Attendees at the sale included renowned French artist Guy Buffet.

Edward Roberts International was formed in 2001 as a unique specialty auction company focusing on traditional live auctions augmented by absentee and real time internet participation of select collectibles including Fine and Rare Wine, Vintage Motorcycles and Bicycles, Best and Bespoke Shotguns / Antique Firearms, Fine and Rare Watches, and Musical Instruments. They currently hold live auctions in Chicago and San Francisco. Their Specialists are all highly regarded in their areas of expertise and offer professional appraisal services and collection consultation.

Notable consignments for upcoming Fall 2005 auctions are currently being accepted. For further information or to submit a list of property for preliminary appraisal please visit www.eriwine.com or contact 847.295.8696 or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 10:29 PM | Comments (0)

Board of Directors Reads Like the Opening Credits to a Summer Blockbuster

Chef Bradley Ogden is the newest induction into the board of directors for Cheflive, making it truly a Las Vegas style event.

(PRWEB) June 14, 2021 -- As the culinary scene has continued to excel in Las Vegas, the biggest and brightest star chefs have come to stake their claim in a town we call Paradise, making the options rich for Cheflive to choose from for their board of directors. By bringing the who’s who of Las Vegas Blvd. to the roundtable, things are looking positive for a winning future. With names like Chef Andre Rochat, Chef Jacques Van Staden, Chef John Howie, Chef Carlos Guia, Chef Peter Sherlock, Chef Luciano Pellegrini and Chef Sean DiCicco already seated at the table, Cheflive has brought another great chef to dinner with the addition of Chef Bradley Ogden.

Chef Bradley Ogden is one of the newest members of Cheflive’s board, and shares a wealth of experience operating several gourmet restaurants over the years. Ogden, who came to Vegas in 2003, is a California landmark with restaurants up and down the gold coast. In 2004 Bradley Ogden at Caesars Palace received “Best New Restaurant” award by the James Beard Foundation. Cheflive was invited to meet the participating chefs nominated for this year’s James Beard award and captured exclusive interviews during their coverage of Chef Bradley at the Beard Birthday Fortnight, prior to the annual James Beard Foundation Awards in New York City which took place on May 2, 2005.

A Midwest culinary upbringing has made Chef Bradley Ogden synonymous with quality and freshness. His first cookbook, Bradley Ogden’s Breakfast, Lunch and Dinner, published by Random House in 1991 won the prestigious International Association of Culinary Professionals Award. Chef Bradley is now eagerly working on the preparation of his second cookbook.

With Cheflive’s new facility opening up this summer just minutes from the strip, it’s a recipe for a success. The technology and ideas that are brought together under this roof are going to change the way we view our favorite dishes.

The name "Cheflive" has been received positively by the public and is the first food portal website of its kind.

Cheflive is aggressively seeking interested investors – for more details please request an investor package from the company by email, phone or online.

Posted by Industrial-Manufacturing at 10:28 PM | Comments (0)

June 13, 2021

Verizon superpages.com Lists 25 Tastiest U.S. Cities Based on Restaurant Listings

Online local search and shopping site's travel guide ranks cities with most restaurants.

Dallas, TX (PRWEB) June 13, 2021 -- From neighborhood bagel shops to world-class steakhouses, New York City is the Tastiest City in the U.S., according to a survey of restaurant listings on Verizon superpages.com the premier online shopping and local search site.

Texas has three of the Tastiest Cities in the Top 10, while New York and California each have two cities. The rankings are based on the number of eating establishments in each city listed in the “restaurants” category on superpages.com.

The Tastiest Cities are:
1. New York City
2. Chicago, Illinois
3. Los Angeles, California
4. Houston, Texas
5. Brooklyn, New York
6. Philadelphia, Pennsylvania
7. San Francisco, California
8. Dallas, Texas
9. Atlanta, Georgia
10. San Antonio, Texas
11. San Diego, California
12. Miami, Florida
13. Washington, D.C.
14.Seattle, Washington
15. Las Vegas, Nevada
16. Phoenix, Arizona
17. Portland, Oregon
18. St. Louis, Missouri
19. Austin, Texas
20. Indianapolis, Indiana
21. Baltimore, Maryland
22. Pittsburgh, Pennsylvania
23. Memphis, Tennessee
24. Minneapolis, Minnesota
25. Denver, Colorado

"Verizon superpages.com is your best resource for finding the right restaurant for fine or casual dining," says Eric Chandler, vice president of e-commerce marketing for superpages.com. "And these 25 cities have the most restaurant choices in the U.S."

The Web site also includes travel tips from Samantha Brown of the Travel Channel. Her advice covers shopping for trip supplies, packing your luggage, coping with problems en route and finding local information once you arrive at your destination.

To find a restaurant's phone number or location, Brown likes the versatility of superpages on the go – a complete information resource on Verizon Wireless Get It Now phones. For one low monthly fee, subscribers get maps and driving directions, restaurant reviews, weather forecasts and directory information – right over the cell phone.

"If you have a Verizon Wireless phone, sign up for superpages on the go," she says. "It allows you to find hotels, restaurants or tourist attractions along your route -- or at your destination. Imagine – no stopping at the gas station to ask the attendant!"

The complete list of Samantha Brown's travel tips is available on Verizon superpages.com, the nation’s best Internet directory.

About Samantha Brown
Samantha Brown is a travel expert and the host of several popular programs on the Travel Channel including Passport to Europe with Samantha Brown, Great Hotels, Interstitials, Girl Meets Hawaii and Great Vacation Homes.

Before becoming a travel television personality, Brown was a working actress in New York City, starring in off-Broadway hits like June Moon and Brutality of Fact. She graduated from Syracuse University with a bachelor of fine arts degree in musical theater.

About Verizon superpages.com
Verizon Information Services, a division of Verizon Communications Corp. (NYSE: VZ), is the nation’s most advanced provider of yellow pages and related shopping information. It has $3.6 billion in revenues from products including: Verizon SuperPages yellow pages; Verizon superpages.com (http://www.superpages.com), the nation’s number 1 Internet directory and a leading online shopping resource; and the superpages on the go information directory offered through Verizon Wireless Get It Now services and on other wireless carriers. The company is the largest publisher of Hispanic directories in the U.S. and the first to provide a Hispanic online shopping resource (http://www.superpages.com/espanol).

Posted by Industrial-Manufacturing at 10:42 PM | Comments (0)

Top Ten Diet Fallacies--Diet Fallacy #5: Carbs Are Your Enemy--How To Shrivel Your Muscles, Sap Energy, Stunt Growth, Deplete Sex Drive, Accelerate Aging, Get Sick Faster

Want to shrivel your muscles, stunt your growth, get sick faster, accelerate aging, deplete your sex drive and sap your energy? “You will, if you don't eat enough carbs,” says Warrior Diet author Ori Hofmekler http://www.dragondoor.com/b17.html.

Los Angeles, CA (PRWEB) June 13, 2021 -- We are currently scapegoating carbs as the culprit for the ongoing obesity epidemic - and for the diseases we associate with obesity.

Fashionable diet gurus have us believing that carbs are not essential nutrients and therefore should be severely restricted or even spared.

Low-carb diet advocates argue that the hormone insulin promotes fat gain and should therefore be tightly controlled by chronically restricting carbs. Given the current popularity of low carb diets, it seems as if carbs are indeed the enemy. But are they?

Nothing could be further from the truth...

Let's examine the assumption that carbs are not essential nutrients. This assumption literally fails to recognize the two most critical biological functions of carbs (besides being a fuel):

1) The activation of the pentose phosphate pathway (PPP)
2) The finalization of growth hormone (GH) and insulin like growth factor (IGF1) actions, as well as the enhancement of androgenic actions.

The pentose phosphate pathway (PPP) is a critical process that is responsible for the synthesis of DNA, RNA and all energy molecules including ATP and NADPH, needed for all metabolic functions in particular, recuperation (healing of tissues) immunity and growth.

In addition, PPP is a precursor for another metabolic pathway - the uronic acid pathway - responsible for steroid hormones transport, production of proteoglycans (essential for connective tissue and cellular signaling) synthesis of spingolipids (lipids that are necessary for neural protection) and over all detoxification. The pentose phosphate pathway, which occurs mostly in the liver, is derived from glucose (i.e. carb metabolism).

Now, here is the problem...

In times of a desperate need for energy, such as during prolonged starvation or due to chronic severe restriction of carbs, the PPP would shut down its main function and instead switch into sheer energy production. It is likely that energy demand is a top priority for the body and therefore, in times of a desperate need for energy; the body would suppress certain important metabolic function (such as the PPP) to accelerate immediate energy production. Note that 30% of glucose oxidation in the liver can occur via the PPP.

One may argue that glucose can be synthesized from fat or protein. Yes, but not enough!

Since the synthesis of glucose from fat or protein (gluconeogensis) is actually a very limited metabolic process that occurs mostly in the liver, any severe restriction of carbs, in particular for active individuals, may adversely suppress the PPP critical functions; due to insufficient glucose supply during an increased energy demand.

The PPP actions also decrease with age, a fact that may contribute to the decline in steroid hormone production and the typical muscle waste associated with aging.

In other words, dietary carbs are essential for the full activation of the PPP and its critical functions.

Severe chronic carb restriction (below 70g-100g for an active individual) may lead to an adverse suppression of PPP, with an overall decline in sex hormones, compromised immunity, impaired growth and accelerated aging.

As noted, besides playing a vital role in the activation of the PPP actions, dietary carbs also help finalize the actions of the most anabolic agents including growth hormone, IGF1 and the sex steroid hormones.

Studies at Stanford University in CA and Helsinki University in Finland revealed that insulin is a potent promoter of IGF1 and the sex hormones action. Researchers found that insulin helps finalize the anabolic actions of GH, IGHF1 and androgens by down regulating certain proteins that suppress both IGF1 and androgens action, in particular in the muscle tissue, (i.e. IGHFBP-1 and SHBP, respectively).

A recent study at the University of Texas, indeed, proved that post exercise carb supplementation together with essential amino acids profoundly stimulates net muscle protein synthesis.

Interestingly, simple carbs had a more profound effect on enhancing anabolic actions after exercise than complex carbs. Nonetheless, as a general rule, our body is better adapted to utilize complex carbs than simple carbs. Again, it is when you eat that makes what you eat matter.

In conclusion:

Dietary carbs biological functions go far beyond just sheer energy production. Chronic carb restrictions may lead in the long run to total metabolic decline with severe consequences for survival (i.e. capacity to regenerate tissues and procreate.)

Ignorance, not Carbs, is our true enemy.

For more articles by Ori Hofmekler on the Top Ten Diet Fallacies visit http://www.dragondoor.com/articler/mode2/Nutrition and read Ori Hofmekler's The Warrior Diet. http://www.dragondoor.com/b17.html

For more information on the Warrior Diet Fat Loss Program and Controlled Fatigue Training (CFT) certification seminars and workshops log onto www.warriordiet.com or call 818-992-1994 (866) WAR-DIET
Copyright ©2004 Ori Hofmekler All Rights Reserved

To arrange interviews or receive review copies contact John Du Cane at 651-487-3828.

The Warrior Diet is available online at www.dragondoor.com or by calling 1-800-899-5111.

Dragon Door Publications, Inc is the leading provider in the United States of cutting-edge information on diet, nutrition and exercise.

Contact:
John Du Cane
Dragon Door Publications
651-487-3828
http://www.dragondoor.com

Posted by Industrial-Manufacturing at 10:41 PM | Comments (0)

Big City BBQ Opens New Restaurant in Mesa, Arizona

As they expand into a new location, Big City BBQ will add a bar & grill to their successful BBQ & soul food concept. The menu, developed by celebrated Executive Chef, Rasshad Brown, includes Arizona's largest selection of smoked meats and more than a dozen traditional side dishes from the old South.

(PRWEB) June 12, 2021 -- Big City BBQ will open it's second restaurant in Mesa, Arizona on Monday, June 13, 2005. Building on the first restaurant in Tempe, Big City owners are developing an expanded restaurant concept that adds a bar and grill to their acclaimed barbecue and soul food menu.

"Our unique southern barbecue menu is a proven concept," offered celebrated Executive Chef, Rasshad Brown, "and the addition of grilled steaks and seafood, fresh salads, and a bar completes our original Big City concept." Big City is adding a dozen new menu items including sizzling steaks, grilled chicken and fish, burgers, barbecue wraps, and other exciting twists on Southern Cuisine.

The methods Big City BBQ employs to create barbecue are unique, a combination of recipes and procedures that is almost impossible to find anywhere West of the Mississippi. All meats start by being rubbed with a unique blend of spices for up to 48 hours prior to placing them into a smoker fired with pecan logs for up to 14 hours. By using choice grade meats slow-cooked in state-of-the-art smokers, Big City produces barbecue that is tender and flavorful and yet maintains it's meatiness.

Big City's new location at 1425 South Alma School Road has frontage on the 60-freeway, the main corridor through Mesa, which is the largest suburb of Phoenix. The restaurant shares a 400-car parking lot with FedEx/Kinkos, Red Lobster, and the Hilton Hotel, and is directly across the street from the Fiesta Mall. Locals know the Alma School exit by the sight of the two largest buildings in Mesa, the Bank of America Tower and the Hilton Hotel.

"Big City already offers one of the largest selections of smoked meats in Arizona," said Len Wechsler, Partner/Catering Manager, "and with the addition of our new grilled items, our meat choices become second-to-none." Big City also offers more than a dozen side dishes, including traditional and soul food sides such as okra, mixed greens, rice and beans, and braised cabbage.

The first Big City BBQ location was opened in mid-2004 at 5118 S Rural Road in Tempe, and has been a screaming success, becoming a local lunch hot-spot and receiving dozens of accolades from the press. With lunch-time lines occasionally going out the door, Big City owners sought out a new location for Mesa with three times the seating, food production, and ordering capacity.

Posted by Industrial-Manufacturing at 10:40 PM | Comments (0)

Crown Foods Announces the Launch of Steaks of St. Louis

St. Louis based company launches on-line site offering choice quality steaks for individuals and for gift giving. All steaks are hand cut to order.

St. Louis, MO (PRWEB) June 12, 2021 -- Crown Foods has announced the launch of a new company, Steaks of St. Louis. The company is a web-based company, found at www.steaksofstlouis.com, that acts as a virtual marketplace for premium steaks and pork for St. Louis residents and people all over the country.

For years, Crown Foods has been providing steak to some of the finest restaurants and grocery stores in the region. According to Steaks of St. Louis President Larry Stein, the new division has been established to allow customers to enjoy the same choice, hand-cut steak that they get in restaurants, from their own home.

“Aside from providing our customers with easy access to great steak, the site offers monthly promotions for our registered users, the ability to purchase gift cards, and a number of shipping and billing options for corporate gifts, making it easy to give the gift of quality steak,” Stein said.

According to Stein, Steaks of St. Louis’ skilled butchers hand-cut and prepare each steak to order from their temperature-controlled facility, which is inspected daily by USDA inspectors.

In addition to various cuts of steaks, visitors to the website will also be able to purchase pork steak, pork chops, and ribs. Adventurous steak lovers, looking for something new, can also take advantage of the six different seasoning rubs available.

Orders from the new Steaks of St. Louis website can be shipped anywhere in the country, because they are packaged frozen, with dry ice, in their own cooler.

As an introductory promotion, Steaks of St. Louis is offering 10% off all orders for customers who register on their new website.

Steaks of St. Louis is the premiere provider of restaurant-quality steaks in St. Louis. With the launch of their website, they are bringing the best that St. Louis has to offer to families across the country. For more information on Steaks of St. Louis, please contact customer service at 314-645-5300 or visit them online at www.steaksofstlouis.com.

Posted by Industrial-Manufacturing at 10:39 PM | Comments (0)

BURN Squared for Exponential Energy— Source Beverages Adds New Size With Special “Bigger” Formula

Source Beverages, manufactor and distributor of Source BURN and Sugar-Free Source BURN energy drinks, adds new Source BURN2 to its popular energy drink lineup after a year in development. The 16-ounce product rolls out immediately.

Greensboro, NC (PRWEB) June 11, 2021 -- Source Beverages adds new Source BURN2 to its popular energy drink lineup after a year in development. The 16-ounce product rolls out immediately.

BURN2 is infused with antioxidants, red Korean ginseng, electrolytes and B-vitamins, plus it is formulated with Nitrous M, a potent version of arginine for even more energy.

"Our original BURN 8.4-ounce is so strong, we couldn't just double the formula for our 16-ounce," explains Tyler Benedict, president and founder of Source Beverages. "So we tweaked the formula and added new ingredients to enhance its effectiveness.”

Keeping with the BURN tradition, BURN2 is stronger than other energy beverages. It has about 10 percent more caffeine than Monster and Rockstar. The caffeine in BURN2 is from guarana and pure caffeine, and because it has NO high fructose corn syrup, it offers a crisp, refreshing citrus flavor with low sodium.

"We invested more time to bring BURN2 to market to develop a superior product in this category,” Benedict states. “With red Korean ginseng, Nitrous Malate™ and a full roster of vitamins, BURN2 gives consumers a decidedly better energy drink choice."

The 16oz category exploded last year and with BURN2, Source Beverages delivers a competitive advantage to its retailers and distributors. Profit margins for retailers and distributors are substantially better than the competitions’. Source Beverages is keeping the BURN name to capitalize on the brand awareness and its award-winning design. Source BURN packaging won several Addy awards from the American Advertising Federation.

“Our flavor, powerful ingredients and shelf appeal continue to set us out front in the energy category, and they come together bigger and better with BURN2,” says Benedict.

About Source®
The Source® line of alternative beverages includes the world's strongest and healthiest energy drink, Source BURN® and zero-carb Sugar Free Source BURN®, named Best New Product of 2004 by Stagnitos New Products Magazine. With or without the carbs, BURN delivers a tasty, crisply carbonated blend of 118 mg of caffeine, guarana, ginseng, taurine, vitamins B-6 and B-12, and antioxidants A, C and E in every can. Uniquely formulated for burning up the track or burning the midnight oil, you'll find Source BURN and zero-carb Sugar Free Source BURN in bike shops, nightclubs, bars, cafes, gyms and convenience stores all across the U.S. Source Beverages are manufactured by P.R. Performance Inc. For more information, call 336.540.9476 or visit www.sourcedrinks.com

EDITORS NOTE: Interviews with Tyler Benedict and high quality digital product photos are available on request. For more information on the company or the events, visit www.sourcedrinks.com or contact Kat Kestler, e-mail protected from spam bots, 336.574.0304 Ext.17.

Posted by Industrial-Manufacturing at 10:38 PM | Comments (0)

June 10, 2021

Former Founder Of Wine.com Releases New Ultra-Premium Pinot Noir at The Aspen Food & Wine Magazine Classic

From the Aspen Food & Wine Magazine Classic, Carneros della Notte vineyards today announced their ultra-premium pinot noir release, Napa Valley DIII Vineyard Pinot Noir. This release is named for the location of the vineyard that produces estate grapes from David Harmon’s Carneros-Napa Valley property and retails for $150.00 per bottle.

Aspen, CO (PRWEB) June 10, 2021 --- From the Aspen Food & Wine Magazine Classic, Carneros della Notte vineyards today announced their ultra-premium pinot noir release, Napa Valley DIII Vineyard Pinot Noir. This release is named for the location of the vineyard that produces estate grapes from David Harmon’s Carneros-Napa Valley property and retails for $150.00 per bottle. A former founder of wine.com, Harmon is a partner in Carneros della Notte vineyards which also recently released Los Carneros Pinot Noir retailing for $48.00. Both pinot noirs are vintage 2003 and are now available at http://www.carnerosdellanotte.com These wines are 100% pure pinot noir and produced from three different clones and three different rootstocks.

“DIII’s amazing structure is due to using 100% pinot noir grapes,” said Winemaker Sal Godinez. “An earthy spice character of vanilla, clove and ginger joins with the fruit to create a big Burgundian experience for all your tasting senses.”

This wine has the strength of structure to improve in the cellar for more than 10 years.

About the Winemaker:
Winemaker Sal Godinez has researched and worked with pinot noir rootstock and cloning techniques for more than twenty years. In the 1990’s new pinot noir clones from Burgundy, France arrived in the Napa Valley and Sal believed that these clones, if carefully farmed in the unique growing conditions of the Carneros region, could produce some of the world’s finest pinot noirs. Since that time he has dedicated his efforts towards achieving that goal – a pursuit that has led to the release of this new ultra-premium pinot noir from Carneros della Notte. Sal currently serves on the board of the Napa Wine Technical Group, which was founded by Robert Mondavi in 1975. He is a founding member of the national Hispanic Vintners Association, a professional member of the American Society of Enology and Viticulture and serves as a mentor for the wine industry at the Napa Valley College. Throughout his professional career, Sal has been a student at Napa Valley College and the University of California at Davis.

About The Company:
Founded in 2003, Carneros della Notte is a boutique winery owned and operated in the Carneros region of Napa Valley, California. The company’s founders are David Harmon, a former founder of wine.com and past chauffeur to Robert Mondavi and Winemaker Sal Godinez who has been a vintner in the Carneros area for more than twenty years and Darin Applebury, a United Airlines pilot. The grapes are harvested by hand and exclusively at night while the juice chemistry is more stable. The winery’s name reflects, this practice and translates to "Carneros of the Night." Carneros della Notte is also the first producer to use a glow-in-the-dark wine label to further articulate the winery’s unique approach to pinot noir production. The winery is dedicated to the production of ultra-premium pinot noir wines that are available on the Web at http://www.carnerosdellanotte.com

Contact:
David Harmon
707-312-1202

Posted by Industrial-Manufacturing at 02:52 AM | Comments (0)

June 09, 2021

Omni Hotels Reaps Revenue Increase with Manugistics and The Rainmaker Group

Powerful centralized automated revenue management solution maximizes room value while recognizing loyal customers.

(PRWEB) June 9, 2021 -- As the rebound in the hospitality industry continues, most hotel companies -- and certainly the top tier of first-class and luxury hotels and resorts -- are experiencing a problem every business should face: customer demand that exceeds supply.

Omni Hotels is a case in point. “Here we are with 40 upscale hotels and more reservation requests than we have rooms for,” says Brad Anderson, Corporate Director of Revenue Management for the Irving, Texas-based chain, whose typical property is an upscale hotel with 350-500 rooms. “Obviously if we have a product that can command the rates we want, we should try to maximize revenue and profitability by making the most prudent decisions in terms of our rates and lengths of stay.”

To that end, Omni Hotels implemented an automated revenue management solution based on technology from Manugistics and The Rainmaker Group. Called OmniCHARM (Centralized Hotel Automated Revenue Management), the system enables revenue managers and sales directors at each Omni property to work together to capitalize on the most profitable and loyal guests amongst all of our markets.

The result: “We’ve seen about a 3% increase in capture of the total available revenue opportunity, defined as what we would have booked anyway plus what we could have potentially turned away. Through better and more strategic decision-making, and through the suggestions made by the system, we are able to capture significantly more of that revenue,” says Anderson. “As a business asset, our revenue management system has clearly demonstrated its value -- we have achieved a complete return-on-investment in two years, a very aggressive timeframe in our opinion.”

Omni Hotels teamed with The Rainmaker Group in 2003 to facilitate implementation, ongoing product development and support of its Manugistics’ Revenue Management Solution. Today the hotel company has a robust production solution for forecasting future demand and allocating capacity to ensure that rooms are available for the most valuable business. In some cases, this means the customers who are willing to pay the highest room rates or stay the longest; in other cases, it means customers who will spend the most on available amenities in conjunction with a room rate. The system recognizes all of these circumstances and forecasts the optimal result.

Specifically, for each of Omni Hotels’ distinct customer segments, the system calculates how much demand is being generated by each of those customer ‘buckets’ and enables a revenue manager to filter out the undesired lengths of stay for each bucket, based on its rate. For example, it may not be prudent for a revenue manager to take a one-night stay at the hotel’s highest rate versus a three-night stay at a government rate.

Says Anderson, “For any reservation request, the system crunches numbers not just for the day of arrival, our local revenue managers were previously doing that anyway, but it also takes into consideration the entire length-of-stay requested. It goes out into the future and displays reservation data for rolling 13-calendar-month stretches.

“This is something that is clearly impossible for our revenue managers to do manually. The system is constantly processing hundreds of thousands of data points: every four hours for the coming seven days, and every 24 hours from day eight to 90. This kind of analysis makes it a truly powerful real-time revenue management tool.”

A highly sophisticated capability of the OmniCHARM system is the application of an “extra spend” component, based on historical data. The system estimates ‘customer spend’ for in-room movies, mini-bar, telephone, and in the gift shop, restaurant and bar. Having established a total revenue value for each customer, the system then employs filters or restrictions based on that, to suggest that taking a reservation for a lower room rate may be preferable because that customer typically spends more on-property. The resulting estimate of total customer value is then incorporated into the model, allowing Omni to more accurately match customer demand to supply, and reward their valued guests.

Integrates data from disparate sources
According to Anderson, the system has dramatically improved the productivity and decision-making of Omni Hotels’ revenue managers by integrating information from disparate sources. Previously, the revenue managers were tied to their manually generated Excel spreadsheets based largely on output from their reservation and property management systems. Today, having worked with The Rainmaker Group to tie these processes together and make them available in Excel format for easy comprehension, Omni Hotels has a highly flexible solution for generating customized reports that enable revenue managers to constantly take market fluctuations into account in allocating rooms.

“Beyond the dollars-and-cents benefits of our revenue management system, it is providing value by giving us a consistent and cohesive revenue management structure across our organization,” says Anderson. “By integrating and automating what were once fragmented processes, we have dramatically reduced the time our revenue managers spend gathering and inputting data, and increased the time they have for analyzing it. The result: we have made the scope of the revenue manager’s position more forward-thinking and strategic, and that is the greatest productivity benefit of all.”

To learn more about Manugistics and how the company helps clients such as Omni Hotels capture more group revenue and achieve higher ADR, please visit Manugistics at HITEC, Booth #126, in Los Angeles, California, June 21-23.

About Omni Hotels
Omni Hotels is a privately-owned company headquartered in Irving, Texas, operating 40 first-class and luxury hotels and resorts throughout the United States, Canada and Mexico. The company's portfolio comprises 35-plus owned and managed properties, four franchised properties and one property under development. Through an aggressive growth strategy, Omni Hotels is steadily expanding existing properties and entering new markets across North America, including a full-scale luxury resort in Orlando that opened in October 2004. The primary customer focus is on the corporate business traveler and the upscale leisure traveler. J.D. Power & Associates rated Omni Hotels among the top three in the last four years as “Highest in Guest Satisfaction Among Upscale Hotel Chains.”

About The Rainmaker Group
Founded in 1998, The Rainmaker Group has a strategic alliance with Manugistics and is a specialist in revenue management implementations. Although the Group’s early focus was on airline related systems, Rainmaker has since focused primarily on solutions tailored to the sophisticated complexities of gaming and resort operations. The Rainmaker team consists of world-class computer scientists, leading operations research experts, and consultants drawn from the industry’s most elite and experienced practitioners. Rainmaker’s singular combination of business expertise, customer service and technical prowess makes them an industry leader for delivering successful solutions.

Manugistics Revenue Management Group
For more than 20 years, Manugistics has pioneered and perfected industry leading pricing and revenue management solutions. Manugistics is the innovator in Revenue Management -- first to market in Integrated Revenue Management, first to market in Price Optimization, and first to market in Price Sensitive Revenue Management. Today, industry leaders in the service-based Travel, Transportation and Hospitality industries leverage Manugistics’ expertise to maximize their profits on more than $100 billion in annual revenues. Manugistics clients include Caesars, Omni Hotels, Marriott, Princess Cruise Lines, TUI (formerly Thompson’s Travel), Delta Air Lines and Continental Airlines.

About Manugistics Group, Inc.
Clients depend on Manugistics to position them one step ahead of demand. With Manugistics' unparalleled supply chain and revenue management solutions, clients achieve improved forecast and inventory accuracy, leverage industry leading pricing and yield management solutions to maximize profits while ensuring constant supply for constantly changing demand. Its clients include industry leaders such as AT&T;, BMW, Boeing, Caesars Entertainment, Canadian Tire, Cingular, Circuit City, Coca-Cola Bottling, Coty International, Delta Air Lines, DHL, Diageo, Dixons, DuPont, Eurostar Ltd., Georgia-Pacific, Great North Eastern Railway (GNER), Harley-Davidson, Harrah's Entertainment, H.J. Heinz, John Deere, LL Bean, Limited Brands, Kraft Foods, Marriott, McCormick, Nestle, Nissan, RadioShack, The Scotts Company, Sears, Sinotrans, Unilever and Wickes Building Supplies. For more information, go to www.manugistics.com.

Contact:
Ms. Sheila Blackwell
Manugistics
301-255-5486
e-mail protected from spam bots
http://www.manugistics.com

Media Contact:
Julie Keyser-Squires
Softscribe Inc.
404-256-5512
e-mail protected from spam bots
http://www.softscribeinc.com

Posted by Industrial-Manufacturing at 03:16 AM | Comments (0)

Wine Auction Contractor, DiNardo & Lord Auctioneers, Sets Wine Auctions World Record

Wine auction contractor, DiNardo & Lord Auctioneers, sets wine auctions world record! On May 21, 2021 wine auctioneer Tom DiNardo of DiNardo & Lord Auctioneers assisted ERI of Chicago in their second largest wine auction in which five world records were set for price achieved at wine auction.

(PRWEB) June 9, 2021 -- Wine auction contractor, DiNardo & Lord Auctioneers, sets wine auctions world record! On May 21, 2021 wine auctioneer Tom DiNardo of DiNardo & Lord Auctioneers assisted ERI of Chicago in their second largest wine auction held to date. Gross sales of $700,000 were earned in this record setting wine auction with 97% of all wine being sold on the auction block.

Five world records were attained for price achieved at wine auction. Wine auctioneer Tom DiNardo states, “Six bottles of 1980 Romanee Conti sold for $19,550. Eight bottles of 1981 Romanee Conti sold for $19,550. Six bottles of 1975 Romanee Conti sold for $10,925. Nine bottles of 1980 DRC La Tache sold for $9,200. A double magnum (3 liters) of 1971 Grand Echezeaux sold for $7,425. Achieving a strong return, just short of a world record, was a bottle of 1950 Chateau Petrus which sold for $11,615. DiNardo & Lord Auctioneers were privileged to be part of this history making event.”

DiNardo & Lord Auctioneers specializes in fundraising wine auctions. Since 1993, Tom DiNardo has presided over more than one thousand auctions for various non-profits, charities, and community organizations across the United States. In addition to running DiNardo & Lord Auctioneers, Tom DiNardo is also a contract auctioneer and freelance writer for the Wine Enthusiast magazine and also WineSquire.com. Mr. DiNardo is also a regularly featured writer for AuctionZip.com and GlobalAuctionGuide.com. For more information about Tom DiNardo and his fundraising auction company, please visit his web site at www.DiNardoandLordAuctioneers.com or visit http://www.auctionzip.com/cgibin/auctionlist.cgi?vuid=271.

Posted by Industrial-Manufacturing at 03:16 AM | Comments (0)

Steak Branding Irons: A Unique Father’s Day Gift

A steak branding iron is great for the backyard BBQ, tailgate, or a decorative item in the home. If you want to give your father something special that he will remember and use forever, consider a branding iron from Steakbrands.com.

Kansas City, MO (PRWEB) June 9, 2021 – Are you looking for a personalized Father’s Day gift to show him you care, but don’t want to spend a fortune? A personalized branding iron from http://steakbrands.com makes a great gift. If your dad is the “King” of the BBQ this is the gift that you’ve been looking for.
SteakBrands.com offers individual letter brands, western themed brands and has just added major college branding irons so that he can show his true team spirit at his next cookout or tailgate.

Branding irons turn up as not only father’s day gifts but for all sorts of occasions including corporate gifts, wedding gifts and Christmas. A branding iron is great for the backyard BBQ or a decorative item in the home. If you want to give your father something special that he will remember and use forever, consider a branding iron from http://steakbrands.com.

With a steak branding iron you can sear your personal initials or team logo into your grilled steak and show off your prized recipes. Another popular option is to brand an entire party's steaks with an R, M, or W letting you know which steaks are Rare, Medium, or Well done. Just heat the iron on the grill as the meat cooks. An ingenious gift for any lover of grilled meats. Cleans easily with soap and water.

There is a whole array of different steak brands to choose from. There are mini-brands which you can heat up with an average lighter, classic steak brands, college team logo brands, and lastly, there's the specialty brands such as “Dad's BBQ” available as well.

Average size of the standard brands is 1.25" to 1.5: so they don't char the entire top of the steak (each brand will vary in weight). The standard brands are nearly 10 inches long to avoid burning while branding the meat. The mini brands are under 1” width and nearly 5 inches long. The college and specialty brands are 3" x 3" x 16" and weigh about two pounds each.

Branding was an ancient practice before the first cow came to America. Some 4000-year-old tomb paintings show Egyptians branding their fat, spotted cattle. Hernando Cortés burned crosses on the hides of the small herd he brought with him to Mexico. The vaqueros passed the custom on to US cowboys, who developed and refined their own calligraphy.

Creative Web Solutions, LLC is a Kansas City based company that has been in operation for over 4 years and focuses on competitive pricing and great customer service.

Contact Information:
David Lalumendre
Creative Web Solutions, LLC.
1-888-490-4587
http://steakbrands.com

Posted by Industrial-Manufacturing at 03:15 AM | Comments (0)

Law Group Seeks to Promote Franchising in New York

On the 25th anniversary of the New York Franchise Act, a state bar association committee has begun a review and potential overhaul of the Act. Committee members see the current law as an impediment to business franchising in New York and seek to bring the New York law more into line with the franchise sales laws of other states.

(PRWEB) June 9, 2021 -- A New York State Bar Association (NYSBA) committee has begun a review and potential overhaul of the state’s franchise law. What’s their mission? Continue to protect franchise buyers while removing aspects of the law that may impede business franchising in the state.

Franchise sales laws require franchisors to make certain disclosures to prospective franchisees before a franchise is sold. The franchise sales laws are similar to securities laws that require issuers to make certain disclosures to prospective buyers.

New York requires more than presale disclosures. Franchisors in New York must also register their franchise offering through a full review and approval process before they can sell franchises. Several states have similar registration requirements, while other states have filing requirements or do not regulate the sale of franchises at all. The New York Franchise Act (“NYFA”) was enacted in 1980 and became effective January 1, 1981.

Harold Kestenbaum, Chair of the Franchise, Distribution and Licensing Committee of the NYSBA’s Business Law Section, has appointed seven lawyers to a newly-formed New York Franchise Legislation Subcommittee. The Chair of the new subcommittee is Thomas M. Pitegoff, an attorney practicing in White Plains, NY.

According to Mr. Kestenbaum, the NYFA is anomalous in at least two respects. It defines a “franchise” very broadly and it has extraterritorial effect. “The broad scope of the law may discourage companies from doing business in New York,” said Mr. Kestenbaum. “The actual application of the law can be surprising and unpredictable.”

Mr. Kestenbaum has asked the subcommittee to recommend a narrower definition that is more in line with the definition of a “franchise” in the laws of other states that require franchise registration and disclosure.

“While there may have been reason in 1980 for the broad scope of coverage,” said Mr. Pitegoff, “it has become clear to franchise lawyers that the plain language of the statute covers many license and distribution arrangements that would not be considered franchises in other states. Many business people and even lawyers are surprised and shocked when they learn how broad the scope of coverage is. Why would a distributor or licensor choose to be subject to the extensive registration and disclosure requirements imposed on franchisors in New York when the company can avoid these requirements by going to any other state? The broad scope of the New York law creates risk and imposes a degree of uncertainty that may discourage business.”

In addition, unlike the franchise sales laws of other states, the New York law has extraterritorial effect. “A franchisor based in New York must register the offering in the state even if the prospective franchisees are located outside the state,” said Mr. Pitegoff. According to Mr. Pitegoff, this feature of the New York law may also discourage companies from establishing their offices in the state. “For example,” said Mr. Pitegoff, “a company may want to test its franchising plans by offering a franchise in another state before registering in New York. A company that is based in New York would not be able to postpone registration.”

The subcommittee will also review proposed changes in the Federal Trade Commission’s Trade Regulation Rule on Franchising (the “FTC Rule”), which are expected to become effective sometime in 2006 following a ten-year review. The FTC Rule regulates franchise sales throughout the U.S.A. The subcommittee will determine whether the proposed revisions to the rule require or suggest changes in the NYFA.

In the course of its study, the subcommittee will seek comments from franchise lawyers and other lawyers around the U.S.A. and around the world, as well as the business community. Comments may be sent to e-mail protected from spam bots.

The target date for completion of the subcommittee’s review of the NYFA is the first half of 2006. The law will then have been in effect for 25 years.

“Tom Pitegoff came to me with the idea of forming this subcommittee,” said Mr. Kestenbaum. “I asked him to chair the subcommittee because of his demonstrated leadership in the field, as a past member of the Governing Board of the American Bar Association’s Forum on Franchising and as the author of law journal articles on the scope and coverage of the franchise laws around the U.S.”

Mr. Kestenbaum, counsel to the law firm of Farrel Fritz PC in Uniondale, NY (www.farrellfritz.com), limits his practice to the representation of franchisors. Mr. Pitegoff, of Pitegoff Law Office in White Plains, NY (www.pitlaw.com), represents both franchisors and franchisees.

The seven members of the subcommittee are:

Thomas C. Bailey
Phillips Lytle LLP
Buffalo, NY

Cory J. Covert
Hauppauge, NY

Harold L. Kestenbaum
Farrel Fritz PC
Uniondale, NY

David J. Kaufmann
Kaufmann, Feiner, Yamin, Gildin & Robbins
New York, NY

Thomas M. Pitegoff (Chair)
Pitegoff Law Office
White Plains, NY

Lee J. Plave
DLA Piper Rudnick Gray Cary US LLP
Washington, DC

Richard L. Rosen
Richard L. Rosen Law Firm, PLLC
New York, NY

Posted by Industrial-Manufacturing at 03:14 AM | Comments (0)

Environmental Concerns Prompt Ink Manufacturer to Install DCF Filter

Progressive Ink manufactures printing inks for flexible packaging, such as snack packaging, milk cartons and bread bags. In the St. Louis, Missouri manufacturing facility, pressurized bag filters used in the fill area were generating a lot of waste. During a batch run, up to twenty filter bags were replaced and thrown away. Progressive Ink was concerned about the large amounts of waste generated and its effect on the environment. There were other problems too. Occasionally, a bag would rupture and contaminate the ink being processed for shipping. Progressive Ink also experienced variations in the filtering performance of the bags.

(PRWEB) June 9, 2021 -- Situation:
Progressive Ink manufactures printing inks for flexible packaging, such as snack packaging, milk cartons and bread bags. In the St. Louis, Missouri manufacturing facility, pressurized bag filters used in the fill area were generating a lot of waste. During a batch run, up to twenty filter bags were replaced and thrown away. Progressive Ink was concerned about the large amounts of waste generated and its effect on the environment. There were other problems too. Occasionally, a bag would rupture and contaminate the ink being processed for shipping. Progressive Ink also experienced variations in the filtering performance of the bags.

Our Solution:
With few solutions available on the market, Progressive Ink had trouble finding a filter that could filter tight enough to meet the industry requirements of at least 75 micron retention. Their extensive search ended with the Ronningen-Petter Mechanically-Cleaned DCF filter — which offered filtration capabilities well beyond the industry standard. The company installed a DCF-800 filter that filters to 50 micron. It is equipped with pneumatic timers, Teflon®‚ seals, a pneumatic actuator used to move the disc and clean the screen and a purge valve actuator that, when activated, rids the housing of collected debris. Operation of the DCF is easy, and it features a stainless steel pressure-rated housing. The DCF’s filtering screen is specially machined so material will not get wedged into the media surface.

Results:
The DCF filter’s specially machined filtering screen offers concise and consistent particle retention, so Progressive Ink no longer suffers from variations in filtering performance. And, Progressive Ink is able to reprocess its collected waste. Waste collected by the Ronningen-Petter DCF filter is highly concentrated, so that overall purge volume is extremely small. The small amounts of waste collected in the DCF purge chamber are transferred back to the premix tank. Reprocessing rather than disposing of collected waste saves disposal costs and reduces product loss. Progressive Ink is also very pleased with the consistently low differential pressure the DCF filter maintains, and the even throughput levels it provides to the fill line.

Conclusion:
The Ronningen-Petter DCF filter provides environmentally sound filtration while improving the ink’s overall quality. Frank Davis, maintenance superintendent at Progressive Ink said, “We plan to replace all of our bags with DCF filters.”

Teflon® is a registered trademark of E.I. DuPont de Nemours and Company

For more information visit www.RPAprocess.com, e-mail at e-mail protected from spam bots or call us at +1 269 323 1313.

Posted by Industrial-Manufacturing at 03:13 AM | Comments (0)

Ferrets Are Their Business

New products are driving the industry of ferrets. Currently the third most popular pet of the US, Performance Foods, Inc., of CO is leading the way.

(PRWEB) June 9, 2021 -- Performance Foods, Inc., of Broomfield CO, announces five new pet products which were introduced for the first time at the APPMA/Global Pet Expo held in Orlando, FL March 13-15, 2005.

Thomas R. Willard, PhD of carnivore nutrition, and wife Patricia A, are the owners of this privately held corporation. Founded in 1989 and incorporated in 1991 in N Carolina, Performance Foods, Inc., began with the goal of working within a ‘niche’ market for ferrets.

With over 30 years as a nutritionist, Dr. Willard’s research showed there was no hard data on ferrets and their dietary needs. His ultimate goal was to do extensive studies to determine their nutritional requirements and then to develop the best diet for them, encompassing their physiological and nutritional parameters.

Through this research, Totally Ferret® foods were developed. With a full line of dry, extruded products for all life stages, the Company’s goals were reached and they are perceived as “the leader in ferret nutrition”.

Adding to their current line of their original formulas of Totally Ferret® Active Show and Pet, and Totally Ferret® Older Ferret diets, they are introducing five new products to their line. They are Totally Ferret® Chicken Chunks™, Totally Ferret® Turkey Chunks™, Totally Ferret® Kit-Kit™, Totally Ferret® Baby Formula and Totally Ferret® Bits™.

Descriptions of each product follow:
Totally Ferret® Turkey Chunks™ and Totally Ferret® Chicken Chunks™. Both products are with our same original formula but with 100% real chicken meat or 100% real turkey meat. Oven roasted process! 14.1 oz

Totally Ferret® Baby Formula™. Formula developed specifically for baby ferrets from 6 weeks to 1 year of age. 92% animal protein for higher digestability. Less than 12% carbohydrates. Reduces the stress of weaning, travel and new environments. 16 oz.

Totally Ferret® Bits™. 100% real chicken. Oven Baked Process. Use as a special wholesome treat or for training. 2 oz

Kit-Kit™. Baby Ferret Starter Kit included baby formula, swabs, treat and various brochures and information on care of new ferret

P: 303 410 1101 F:303-410-1881
3001 Industrial Lane, #4, Broomfield, CO 80020

www.totallyferret.com
www.performancefoodsinc.net

Posted by Industrial-Manufacturing at 03:12 AM | Comments (0)

June 08, 2021

Fat Substitute Reduces Calories of Everyday Meals without Affecting Taste

An all-natural, zero-calorie fat substitute known as “Z-Trim”, originally developed by the USDA is now available through FiberGel Technologies, Inc. Z-Trim can be added to food as an ingredient to replace traditional fats such as Crisco, cooking oils, lard, etc. or used in recipes to help people to lose weight without giving up the foods they love.

(PRWEB) June 8, 2021 -- Z-Trim, an all-natural, zero-calorie fat substitute made from grains, which was originally developed by the Agricultural Research Service of the U.S. Department of Agriculture, is now available through FiberGel Technologies, Inc. The Z-Trim fat substitute has been shown to help people lose weight without giving up the foods they love, or allow them to eat more of their favorite foods without the fear of gaining weight.

By adding Z-Trim to their high fat foods such as mayonnaise and butter, people can now lower their fat and calories up to 50% without affecting the taste or texture of foods. One other major benefit is that Z-Trim will improve digestion and does not carry any negative side effects associated with some other fat substitutes.

“With the Center for Disease Control declaring obesity an epidemic, Z-Trim is an ideal solution,” said Triveni P. Shukla, Ph.D., Vice President of Technology Development at FiberGel Technologies, Inc. “When Z-Trim is used to lower calories in your food, you can eat more of the foods you love while staying under your calorie allowance, and still lose weight.”

Z-Trim can be used to lower calories and reduce fat and carbs in two ways: as a fat substitute in any recipe, or by adding Z-Trim to store-bought products to reduce fat. Z-Trim is safe to use in a wide variety of foods, including:
- Dairy Products like ice cream, coffee creamer, and cream cheese
- Baked Goods such as brownies, cookies, and cakes
- High-Fat Foods like gravies, dips, salad dressing, and peanut butter
- Meat Products, including sausage, beef patties, and marinades
- Beverage Products as a fiber supplement to juices, soft drinks, and powdered drink mixes
- Candies, condiments, seasonings, and soups

The Z-trim fat substitute is available in both gel and powder form, making it suitable for use in both dry and wet foods. To order a trial supply of the Z-Trim fat substitute or to learn more about its uses and benefits, visit www.ZTrim.com or call 847-549-6002.

About Z-Trim
The Z-Trim fat substitute is the only amorphous cellulose from cereals and legumes available commercially to the global food and beverage industry. It is a dietary fiber with unparalleled food formulation functions. FiberGel Technologies has received three process patents and filed twenty-two application patents and twelve more process patents in order to protect its exclusive technology for producing the Z-Trim fat substitute. The technology is also protected by two trade secrets.

About FiberGel Technologies, Inc.
FiberGel Technologies, Inc. is a subsidiary of the publicly held Circle Group Holdings, Inc. (AMEX:CXN). FiberGel is in the business of promoting technologies, which will benefit our health and improve our way of life. The company’s strategic approach is to focus on major technological breakthroughs coming out of universities and government laboratories by America’s leading scientists and researchers.

Forward-Looking Statements:
Statements made in this news release that relate to future plans, events or performances are forward-looking statements. Any statement containing words such as "believes," "anticipates," "plans," or "expects," and other statements which are not historical facts contained in this release are forward-looking, and these statements involve risks and uncertainties and are based on current expectations. Consequently, actual results could differ materially from the expectations expressed in these forward-looking statements. Reference is made to the Company's filings with the Securities and Exchange Commission for a more complete discussion of such risks and uncertainties.

Posted by Industrial-Manufacturing at 02:47 AM | Comments (0)

Cardshop-In-A-Box & CVS Pharmacies In June Promotion To Offer Box Of 30 Handmade Cards At $19.95, For Assortment Worth Over $100 At Specialty Shops

Andy Meehan, Managing Director of Images From The Heart, says CVS June promotion price of $19.95 for Cardshop-In-A-Box is a great value for 30 handmade cards. Early in 2005, Real Simple Magazine selected Cardshop as a “Product of the Month,” calling it "a card aisle in your desk.”

Providence, RI (PRWEB) June 8, 2021 -- Cardshop-In-A-Box is being nationally featured by CVS, America’s largest retail pharmacy, as 1,300 select CVS stores this June offer shoppers a box of 30 beautiful handmade greeting cards for $19.95, representing a value of well over $100 at specialty card stores.

The 30 everyday occasion handmade greetings in Cardshop-In-A-Box are presented in a colorful keepsake box, and include birthday, wedding, get well, new baby, congratulations, sympathy, blank cards, among others.

Andy Meehan, Managing Director of Images From The Heart, said, “At the CVS price, the cards are an incredible value. Each card would probably sell for $4 to $7 each at specialty stores.”

Meehan noted that earlier this year, Real Simple Magazine, the popular women’s publication, told its four million readers that it named Cardshop-In-A-Box a “Product of the Month,” calling Cardshop-In-A-Box “a mini card aisle in your desk.”

Meehan explained, “Cardshop-In-A-Box reflects the trend toward mass customization evidenced in the scrapbooking hobby, since the cards are beautifully decorated and can be purchased for well less than if shoppers purchased adornments to customize regular greeting cards.”

CVS is America’s largest retail pharmacy, operating 5,420 retail and specialty pharmacy stores in 36 states and the District of Columbia. For more information about CVS, visit www.cvs.com.

Images From The Heart offers an array of greeting cards, including Cardshop-In-A-Box, and is based in Providence, Rhode Island. It is a company of Paramount Cards Holding Corporation, based in Pawtucket, RI, America’s oldest and third largest greeting card company. Meehan is also Executive Vice President Paramount Cards. For more information, visit www.CardshopInABox.com.

Contact: Brian Dobson,203-894-9240, e-mail protected from spam bots, www.dobsonpr.com

Posted by Industrial-Manufacturing at 02:46 AM | Comments (0)

New York Jazz Singer and Neighborhood Restaurant “Spark” Warmth on Pico

Spark Woodfire Grill’s mission is to improve the ambiance of the restaurant, as well as the neighborhood, by offering complimentary music to enhance their upscale, grill theme and in turn offer the local clientele a place to call “home”.

(PRWEB) June 8, 2021 -- The Wilson Trio Collective deftly entertains neighborhood local diners every Thursday night at Spark Woodfire Grill on Pico Boulevard starring Stewart Wilson-Turner and his talented musicians Marco Dreice on bass/vocals, Marc Hugenburgeron on piano and Ed Smith on drums/percussion.

Originally from Manhattan, Stewart Wilson-Turner has been in Los Angeles for 21 years but NYC will always be his home. He says, “New York is real life: the good, the bad, the beautiful, and the ugly. Because it has everything and you’re exposed to it all everyday and can’t hide from it, you learn acceptance not just tolerance, big difference. When asked, “Why do you love music?” He said, “It gives me everything: joy, self, life, tears, confidence, hope, etc... The way great friendships and love relationships do.” He’s looking to recreate that “old MTV, unplugged format” at Spark with music that evokes smooth intimacy and passion.

“We all spend too much time in our cars,” Spark’s guest Dianne Schnell was overheard saying. “This is the only place I see my neighbors other than at Ralph’s.” The Wilson-Turner Collective creates an intimate, romantic, downtown kind of feeling one may encounter walking along the streets of Greenwich Village when softly you hear a unique sound, slowly you walk down a few stairs into a place which transports you with its soulful music, beautiful bar and the smell of delicious food wafting in from the kitchen. These gentlemen have been playing together for almost a decade which musically melds them into an intrinsic, organic, synthesis that only happens to artists whom have acutely listened to and respected each others talents over time.

Monthly Wine Tasting Dinners have also been added to the fare with invited local wine masters and delicious food pairings and a new Happy Hour is being offered Monday through Friday from 5pm to 7pm with Specialty Drinks and Appetizers. For those of you who don’t want to leave the comfort of your home, there is online ordering for delivery and take out. Spark Woodfire Grill offers something for everyone; a casual jazz, grill downstairs, an upscale main dining room on the center level and a private dining room upstairs for more intimate, exclusive affairs.

For additional information contact: Pamela Saunders - e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:45 AM | Comments (0)

Research and Markets: 'White Spirits' had Combined Value of £3.53bn in UK, Representing Over 40% of Total Market for Spirits

Research and Markets (http://www.researchandmarkets.com/reports/c18593) has announced the addition of White Spirits Market Report 2005 to their offering.

Dublin (PRWEB) June 8, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c18593) has announced the addition of White Spirits Market Report 2005 to their offering.

The main `white spirits' sold in the UK are vodka, gin, white rum and tequila. In 2004, they had a combined value of £3.53bn, representing just over 40% of the total market for spirits — led by the whiskies — and around 9% of all spending on alcohol by UK consumers.

Although these spirits are grouped together for the convenience of market analysis, their customers are very different. Vodka appeals mainly to younger drinkers (particularly 18 to 24 year-olds) and gin is favoured by the over-45s. Consumers of white rum are spread more broadly across the generations.

It is the youthful appeal of vodka that has inspired growth. As a whole, white spirits grew by 27.5% in market value between 2000 and 2004, led by vodka, followed by white rum, and with gin trailing, but no longer in decline.

Although supermarket sales have increased and own-label ranges have developed, distribution of these spirits is still dominated by the on-trade (public houses and clubs), which maintains profitability for the distillers and reinforces the importance of brands. By market value, the on-trade takes 70.5% of vodka sales, 65.8% of the gin market, and 77.3% of white rum sales.

Each sector is very much dominated by a single brand taking well over half of sales: Smirnoff vodka, Gordon's gin, Bacardi white rum and Jose Cuervo tequila. Both Smirnoff and Gordon's are owned by the UK-based Diageo, the world's largest spirits company, which also distributes Jose Cuervo. Bacardi-Martini, based in the Bahamas, has white rum as its main product, but has made acquisitions to broaden its portfolio, including Bombay Sapphire gin.

Patterns of drinking among young adults tend to change with fashion, and the current decline of the ready-to-drink (RTD) spirits, or `alcopops' is part of this. The market is led by Smirnoff Ice and Bacardi Breezer, but drinkers moving away from alcopops are turning towards pure spirits, including the original vodka and rum brands, as well as an interest in cocktails.

Prospects for the next few years are fairly optimistic for white spirits. The main challenge is likely to come from anti-alcohol legislation, including restrictions on drinks promotions and possibly a future advertising ban.

For more information visit http://www.researchandmarkets.com/reports/c18593

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 02:44 AM | Comments (0)

SQL Hospitality, LLC Appoints Neil C. Hopkins as President

Former Southern Hospitality Systems executive brings 20 years experience to hospitality industry.

(PRWEB) June 8, 2021 -- SQL Hospitality LLC, a full service point-of-sale (POS) provider of hospitality software, systems and service to ballparks, cafés, casinos, country clubs, entertainment events, hotels, nightclubs, race tracks, restaurants, resorts, retail stores, stadiums, quick service, delivery and web-based ordering businesses, has appointed Neil C. Hopkins as president.

SQL Hospitality LLC is a major provider of Maitre'D Software Suite to the hospitality industry. Business partners include AccPac, Dell, HP, IBM, Microsoft, Great Plains, Partner Tech, PosiFlex, QuickBooks, Epson, NCR and Sharp.

The new president brings 20 years of management, accounting, finance and business law experience to the hospitality industry. Prior to joining SQL Hospitality LLC, Neil Hopkins was president of Dallas-based Internet sales company, H2 Group, Inc. Previous to that, he held senior level accounting and finance positions at Southern Hospitality Systems, Prestone Products Corporation, Rhone-Poulenc Chemicals, Athletic Gear and Belew, Averitt & Co. CPA's.

While at Southern Hospitality Systems, Mr. Hopkins was controller of a privately owned $5m hardware, software and services point-of-sale (POS) business. He transformed an 8-person point-of-sale computer technology corporation that used manual accounting systems into a rapidly expanding 27-person multi-state sales and service organization. Southern Hospitality Systems was a major reseller of Squirrel hardware and software with IBM, Microsoft and Epson business partners.

High profile customers of Southern Hospitality Systems included Star Canyon, Worthington, Al Biernat, Canyon Café, Abuelos, Adams Mark Hotels, Sheraton Hotels, Cheddars, Lombardi, Jack Astor, The Men's Club, Rooster, Chamberlains, Voltaire, Seventee 17, Remington, Popolo, Campisi, Nick & Sam, and Tejas de Brazil.

Mr. Hopkins is a certified public accountant. He earned a bachelor of administration from The University of Texas, and an MBA from East Texas State University. He resides in Dallas with his wife.

Mr. Hopkins will be at the Southwest Foodservice Expo 2005 at the Dallas Convention Center in Dallas in Booth #2708.

SQL Hospitality, LLC
2928 Blystone Lane
Dallas, Texas 75220
(214) 358-3080
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:44 AM | Comments (0)

Award Winning African Flavored Specialty Beverages Enter US Market

Always in search of the next great innovation, Fairway Market located at 2127 Broadway @ 74th Street in NYC is the first US store to carry the Moriba® brand Saveurs d’Afrique® (Flavors of Africa) line of 100% natural specialty drinks and herbal teas.

(PRWEB) June 8, 2021 -- Saveurs d’Afrique (Flavors of Africa) - They’re everything you never knew you always wanted. Founded in 1996, by West African born Moriba Ouendeno, Ouendmor, SARL. has grown to become Northeastern Frances premier independently owned and operated manufacturer and distributor of African flavored specialty beverages and meals. Ouendmor’s Moriba® brand and Saveurs d’Afrique® product line is recognized across France for their exceptional quality. Additionally, the herbal teas won the distinguished Innovation Award at the 2003 EUROFOOD Show. Likewise, both the 100% natural drinks and the 100% natural herbal teas were judges favorites and received recognition for their innovation at the 2004 SAIL food show held in Paris, France.

All Moriba® products are manufactured in France using raw materials primarily from Africa. Moriba® products may be found in most major retailers throughout France, Luxembourg, and Belgium including: Auchan, Cora, Correfour, Intermarche, Galleries Lafayette, Leclerc, Rond Point, Eurocash, Galeries Gourmandes, Grief Codec, Super U, and Metro, among others.

Always in search of the next great innovation, Fairway Market located at 2127 Broadway @ 74th Street in NYC is the first US store to carry the line. Moriba® Saveurs d’Afrique® herbal tea flavors include: kinkeliba, hibiscus, ginger, citronnelle, and Amour (an exquisite combination of ginger, ginseng and guarana). Cost $6.49 US. Moriba® Saveurs d’Afrique® juice selections like ginger, bissap, tamarind, litchi, baobab and mango remind you of how heavenly beverages are supposed to taste. Cost $4.99 US

With Savours d’Afrique® a rich blend of natural plants have been carefully selected to bring you a daily feeling of well-being. Through these authentic African flavors and exceptional tastes you may encounter the reflection of a whole people entirely devoted to tradition. Discover the richness of the dark continent and allow each moment of delight to transport your spirit to a far away land.

Saveurs d’ Afrique®, provides you with everything you never knew you always wanted. For product information or to order on-line visit www.ouendmor.com. Be sure to catch Ouendmor and the New York Fancy Food Show held at the Jacob Javitz Center July 13 – 15, 2005.

Posted by Industrial-Manufacturing at 02:42 AM | Comments (0)

June 07, 2021

Supreme Joy Distributors Launches Neera Super Cleanse Fasting Diet

Neera Super Cleanse is a natural cleansing diet that combats the effects of toxic lifestyles, safely alleviating toxicity and excess weight.

San Francisco, CA (PRWEB via PR Web Direct) June 7, 2021 -- Supreme Joy Distributors announces the launch of the Neera Super Cleanse fasting diet. The Neera Super Cleanse works to alleviate toxicity and excess weight by stimulating the body's cleansing process while satisfying hunger by replacing solid food with pure, nutritious liquid food.

Toxicity is thought to be the major source of all illness, according to homeopathic, naturopathic, ayurvedic and traditional Chinese medicine. In the West, mainstream health practitioners are beginning to realize that toxic lifestyles pose a significant threat to our health.

"Toxicity and obesity are fast becoming leading health problems in America," said Chitvan Rebich, president of Neera Super Cleanse. "The U.S. Department of Health and Human Services recently warned that health issues related to obesity could soon surpass Tobacco as the #1 preventable killer in America. Occasional fasting, a thousands-year-old practice, with its dual benefits of safe weight loss and detoxification is becoming more and more accepted as an effective medical and diet treatment. Recent studies at UC Berkeley and other universities show that mice, which were made to fast every other day, lived up to 50 percent longer than other non-fasting mice and had a greatly decreased risk of cancer."

What is toxicity? Basically, anything we take into our bodies that is not eliminated or assimilated becomes toxic. Toxicity has been linked to being overweight because the foods consumed that lead to obesity generally are comprised of foods that cause toxins to build up in the body. In fact any excessive diet will create too much of a burden on the body, which creates toxins. In addition, excess toxins can lead to minor ailments and even more serious illness. Some symptoms of toxicity include fatigue, irritability, nervousness, poor digestion, headaches, edginess, sore throat, congestion, frequent colds, coughs, immune weakness, insomnia, feeling lethargic and skin rashes. A diet high in saturated fats, excess proteins, refined and processed foods, drugs and artificial additives usually leads to toxicity and obesity.

Toxicity is not solely caused by the things we ingest; the environment also plays a role. Numerous chemicals and toxins have been introduced into the natural environment, which can find their way into our bodies through air, water and processed foods.

What can be done about it? The Neera Super Cleanse works to alleviate toxicity and excess weight. The Neera Super Cleanse is a fasting diet that stimulates the body's cleansing process, while satisfying hunger by replacing solid food with pure, nutritious liquid food.

During a fast, the digestive and eliminative organs of the body are able to rest and focus on internal cleansing. The body also gets a chance to remove accumulated toxic substances and break down damaged, diseased and unneeded cells. Studies have shown that during a fast the primary cleansing organs of the body, the liver and kidneys, become more active.

The Neera Super Cleanse is not a traditional fast. It was invented to stimulate the body's natural cleansing ability while offering liquid nourishment to keep us from feeling hungry and to give us energy during the cleansing process.

About Neera Super Cleanse
The Neera Super Cleanse is a fasting diet where solid foods are replaced with the pure and nutritious Neera Drink. The special ingredients invigorate the body's cleansing process, eliminating excess fats, wastes and accumulated toxins, while satisfying hunger, giving the body a break from the work of digesting solid food and allowing it to focus on cleansing. Also, most people really like the added benefit of losing excess weight. During the program the body moves towards its optimal weight as it detoxifies and eliminates toxins.

For more information about the Neera Super Cleanse please contact Chitvan Rebich of SJ Distributors at (415) 552-8245, email: e-mail protected from spam bots or visit www.neerasupercleanse.com.

Posted by Industrial-Manufacturing at 02:46 AM | Comments (0)

Lake Champlain Chocolates Offers Free Factory Tours - Free Chocolate-Making Demonstrations 9/10, 10/22 & 11/12/2021 - Picked As “Yankee Magazine Editor’s Choice”

Lake Champlain Chocolates (LCC) announced today that it was named an Editors’ Choice in the Yankee Magazine Travel Guide to New England, an honor reserved for noteworthy travel destinations. Free guided factory tours are offered weekdays on the hour from 9:00 AM to 2:00 PM at the 750 Pine Street, Burlington, Vermont location.

Burlington, VT (PRWEB) June 7, 2021 -- Lake Champlain Chocolates (LCC) announced today that it was named an Editors’ Choice in the Yankee Magazine Travel Guide to New England, an honor reserved for noteworthy travel destinations. Free guided factory tours are offered weekdays on the hour from 9:00 AM to 2:00 PM at the 750 Pine Street, Burlington, Vermont location.

Melt in your mouth aromas greet you at the door to the 750 Pine Street factory & café, where visitors satisfy all their senses while learning the story “from bean to chocolate to you.” Knowledgeable, friendly tour guides explain the history of the company as well as cocoa bean growing, harvesting, fermenting, conching, tempering, and molding. Favorite processes to watch are chocolate enrobing, depositing, molding, packaging, and hand painting of the chocolates. For those who can’t travel to Vermont, an online version of the tour is at www.lakechamplainchocolates.com.

While learning how chocolates are made, guests see and sample fresh, delicious confections made right before their eyes. Throughout the year, visitors can experience live chocolate-making demonstrations given by professional chocolatiers. Demonstrations are currently scheduled for September 10, October 22, and November 12, 2021 at 1:00 PM (call 802-864-1807 for additional dates and times). In addition to general tips and advice on how to turn chocolate into delectable treats, table tempering and shell molding are explained. Guests learn from chocolatiers in a relaxed atmosphere, with the opportunity to have their chocolate-making questions answered by a professional. Praised as “some of the best chocolate in the country” by The New York Times, Lake Champlain Chocolates are sought after and sold nationwide.

The Factory Store & Café offers chocolates & confections, apparel, gift cards, and deep discounts on slightly imperfect factory seconds. The café, which overlooks the chocolate factory floor, offers hot and cold chocolate & espresso drinks, tea, brewed coffee, and LCC All Natural Ice Cream.

Now in its 34th year of publication, the Yankee Magazine Travel Guide to New England provides more than 600,000 readers with the insider information they need to fully enjoy travel in the six New England states. This year’s all-new guide includes more than 20 feature stories and essential information for residents and visitors who want to explore their own backyards, or plan the perfect summer vacation.

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.

This press release is online at http://www.lakechamplainchocolates.com/NewsItem.aspx?pn_deptid=469

Posted by Industrial-Manufacturing at 02:44 AM | Comments (0)

Solution Pal Inc. Announced the Release of its Online Ordering System

Solution Pal Inc. announced today the release of its online ordering system for restaurants and other businesses.

Bronx, NY (PRWEB) June 7, 2021 -- Until now, people who wanted takeout food delivered to their homes had to telephone the restaurant. Responding to such phone calls can be very time-consuming for restaurant workers. Moreover, when several such calls come at once, customers may be put on hold and become frustrated and impatient. Our system removes those problems. It is easy and efficient for both restaurant workers and customers.

"We are very pleased to launch our online ordering system," said Marianna Fu, Solution Pal Vice President of Services. "With our system, customers can place orders online from the menus on the Web sites of their favorite restaurants. The orders will print out automatically in the restaurants. Credits cards will be verified in real time. Restaurant staffs can update their menus at any time, and the updated menus will become available to customers immediately through the Internet."

Availability
Solution Pal’s online ordering system is available at http://takeoutpal.com/.

About Solution Pal Inc.
We make the impossible possible.
Solution Pal Inc. provides a wide array of services and solutions, ranging from system security and backup solutions to Web hosting services.

Founded in 2004, Solution Pal Inc. is a privately held company headquartered in the Bronx, NY. Email to e-mail protected from spam bots URL: http://www.solutionpal.com.

Posted by Industrial-Manufacturing at 02:43 AM | Comments (0)

Research and Markets: UK Market for Catering Equipment Estimated to be Worth around £609m at Manufacturer's Selling Prices in 2004

Research and Markets (http://www.researchandmarkets.com/reports/c18581) has announced the addition of Catering Equipment Market Report 2005 to their offering.

Dublin (PRWEB) June 7, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c18581) has announced the addition of Catering Equipment Market Report 2005 to their offering.

It is estimated that the UK market for catering equipment was worth around £609m at manufacturers' selling prices (msp) in 2004, which was 3.9% up on the 2003 value. Sales remained sluggish in the first half of 2004 but were stronger in several sectors during the second half of the year.

The buyers of catering equipment are varied and include pubs, hotels, restaurants, fast-food and takeaway outlets, contract caterers/foodservice management companies, supermarkets, petrol forecourt outlets, leisure venues and a host of new and other non-traditional retail outlets.

The market, as defined in this report, covers five main areas: cooking equipment, food-handling equipment, food-preparation equipment, refrigeration equipment and `other' catering equipment. This equipment is used to store, prepare, cook, display and serve food and to wash food, utensils and crockery. The best-performing sectors in 2004 were cooking equipment and refrigeration equipment.

Among the factors affecting the industry in 2004 were sharp increases in the cost of raw materials, especially steel. Although this has pushed up the costs of production, the highly competitive nature of the market makes it difficult to pass these increases on by raising prices. Some sectors of the industry have also been affected by the rationalisation or restructuring strategies of important buyers, which have caused new investments in catering equipment to be shelved or postponed. Any delay in the signing of new contracts can have a major impact on the financial performance of some manufacturers.

Catering equipment that saves energy as well as being efficient was much in demand in 2004, as was equipment that produces the healthier food options now demanded by many consumers. Other popular lines included compact cooking equipment that serves the needs of smaller catering outlets, coffee machines, chiller compartments and other beverage-making systems that meet the needs of the growing number of coffee shops and sandwich shops on the high street. The increased use of preprepared meals and snacks has helped sales of microwave ovens.

Sales of catering equipment are forecast to rise again in 2005 and demonstrate further slow but steady growth to 2009. New product launches that meet caterers' and consumers' requirements for healthier food cooking are expected to boost sales, as is growth in the catering and hospitality market.

For more information visit http://www.researchandmarkets.com/reports/c18581

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 02:42 AM | Comments (0)

June 06, 2021

Verizon superpages.com Lists Top 25 Most Fun U.S. Cities

Online local search and shopping site’s travel guide ranks cities based on yellow pages listings.

DALLAS, TX (PRWEB) June 6, 2021 -- When it comes to finding fun things to do, Dallas tops the list of cities with the most attractions listed in yellow pages directories published by Verizon Information Services. The list of the Top 25 Most Fun U.S. Cities appears on the special summer travel page of Verizon superpages.com the premier online shopping and local search site.

The Web site also includes travel tips from Samantha Brown of the Travel Channel. Her advice covers shopping for trip supplies, packing your luggage, coping with problems en route and finding local information once you arrive at your destination.

When shopping for your trip, Brown suggests saving gasoline by finding – or buying – online. “You can conveniently find local stores, or shop for supplies from thousands of online retailers, by searching on superpages.com,” she says. “Try this first to save time and money.”

The list of Most Fun Cities was compiled from the more than 1,000 locations where Verizon Information Services publishes yellow pages directories.

The Top 25 Most Fun U.S. Cities are:
1. Dallas, Texas
2. Phoenix, Arizona
3. Miami, Florida
4. Boston, Massachusetts
5. Portland, Oregon-Vancouver, Washington
6. Denver, Colorado
7. Atlanta, Georgia
8. Minneapolis, Minnesota
9. Fort Worth-Arlington, Texas
10. San Antonio, Texas
11. Cincinnati, Ohio
12. Fort Lauderdale, Florida
13. Baltimore, Maryland
14. Salt Lake City, Utah
15. Northern Kentucky
16. West Palm Beach, Florida
17. Pittsburgh, Pennsylvania
18. District of Columbia
19. Tucson, Arizona
20. St. Paul, Minnesota
21. New York City (Manhattan)
22. Myrtle Beach, South Carolina
23. Tampa, Florida
24. Seattle, Washington
25. Clearwater, Florida

In addition to having the No. 1 Fun City, Dallas, Texas has a total of three cities in the Top 25. Florida is the leading state on the list with five cities, including Miami at No. 3.

Rankings are based on the number of Verizon Information Services directory listings for fun activities including amusement and theme parks, tour guides, nightclubs, casinos, zoos, aquariums, museums, historical places, botanical gardens, observatories or planetariums, golf courses and miniature golf courses, swimming pools, movie theaters and performing arts halls.

“Everybody has his own idea of what’s fun,” says Eric Chandler, vice president of e-commerce marketing for superpages.com. “But we think these listings are representative of the places where a tourist or local resident could have a really good time.”

The complete list of Samantha Brown’s travel tips is available on Verizon superpages.com, the nation’s best Internet directory.

About Samantha Brown:
Samantha Brown is a travel expert and the host of several popular programs on the Travel Channel including Passport to Europe with Samantha Brown, Great Hotels, Interstitials, Girl Meets Hawaii and Great Vacation Homes.

About Verizon superpages.com:
Verizon Information Services, a division of Verizon Communications Corp. (NYSE: VZ), is the nation’s most advanced provider of yellow pages and related shopping information. It has $3.6 billion in revenues from products including: Verizon SuperPages yellow pages; Verizon superpages.com (http://www.superpages.com), the nation’s number 1 Internet directory and a leading online shopping resource; and the superpages on the go information directory offered through Verizon Wireless Get It Now services and on other wireless carriers. The company is the largest publisher of Hispanic directories in the U.S. and the first to provide a Hispanic online shopping resource (http://www.superpages.com/espanol).

Contact:
Dana B Russell
972.453.7014
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:10 AM | Comments (0)

The Cooking and Hospitality Institute of Chicago Hosts Master Chef Marcel Biro

Cooking School inspires students with European-Inspired Cuisine

Chicago, IL (PRWEB) June 6, 2021 -- Master Chef Marcel Biró, star of the PBS reality cooking show, The Kitchens of Biró has opened restaurants in nine countries and 34 US states, winning several coveted European awards. His latest book, Biro: European-Inspired Cuisine is being released this month. Biro will share his culinary expertise on Thursday, June 9th, at 2 pm at The Cooking and Hospitality Institute of Chicago. The Institute is affiliated with Le Cordon Bleu, the world's most famous cooking school, founded in Paris in 1895. Biro’s book, as well as information about the presentation, can be found at http://www.chic.edu/events.asp,

One of the youngest chefs in European history to attain the title Master Chef de Cuisine, Marcel Biró was a certified chef instructor at the age of 21. He was holding ‘chef’s school’ for aspiring chefs by day and cooking in Michelin-starred restaurants by night.

Chef Biro will demonstrate recipes from his book at the Chicago cooking school and he will be available afterwards for questions and a book signing. This class is open to the public on a first come, first serve basis.

Biró—European-Inspired Cuisine by Marcel Biró and Shannon Kring Biró is the companion book to the nationally broadcast, 26-episode PBS reality cooking series The Kitchens of Biró. Like the delectable recipes featured on the television program, the 150 amuse-bouches, appetizers, soups, salads, entrées, and desserts in Biró—European-Inspired Cuisine demystify classic European culinary technique and are adapted for the home chef by Marcel and Shannon from Biró Restaurant and Wine Bar and the Marcel Biró Culinary School. The recipes reflect the favorite regions in which the chef has worked—Alsace, Tuscany, southern Germany, and Andalusia—and feature his trademark balance of elegance and simplicity.

The Cooking and Hospitality Institute of Chicago shares numerous impressive guest chefs with their students. Past guests include: Martin Yan, Fergus Henderson, Tony Mantuano, Rick Bayless, as well as Art Smith – Oprah Winfrey’s personal chef, and James Beard’s Award Winning Pastry Chef, Gale Gand. The most recent guest was Chef Cat Cora, the 1st Female Iron Chef. The schedule of upcoming guests is available at http://www.chic.edu/events.asp.

Posted by Industrial-Manufacturing at 04:08 AM | Comments (0)

When it Comes to Diets, Carbs Should Be Measured by Quality, Not Quantity

Transitions Lifestyle System Shifts the Focus Away from Carbs

Greensboro, NC (PRWEB) June 6, 2021 -- In recent years, diet marketers told dieters to obsess over the number of carbs rather than how those carbs affected their bodies. Now that the low-carb craze has waned, dieters have realized that simply reducing carbs is unsustainable and many have given up their efforts. Enter the low-glycemic-index diet, a scientific method of eating according to how food-induced blood sugar spikes can prevent weight loss.

“What dieters realized after the low-carb bubble burst is that simple fixes to weight problems do not work,” said Shari Lieberman, Ph.D. and best-selling author. “Fad diets will work for nothing more than short-term weight loss. Keeping the weight off is the challenge since low-carb or no-carb diets are flawed from the beginning.”

Lieberman has touted the low-glycemic index to clients of her 20-year, clinical nutrition practice in New York. In 2004, she partnered with Market America to develop the Transitions Lifestyle System™, a low-glycemic system that helps dieters change more than eating habits.

Transitions, unlike many diets currently on the market, does not cut out carbohydrates or ask consumers to starve themselves. Instead, it teaches healthy eating according to glycemic index, stress reduction and regular exercise. The system includes:
• Lifestyle journal to help chart progress, provide healthy-living information, meal planning and motivational support.
• Exercise and stress-reduction tips to enhance weight management.
• Delicious, portion-controlled meals designed to maintain healthy eating habits.
• Healthy shakes and bars for nourishing, On-The-Go™ snacks.
• Nutritional supplements tailored to help reduce cravings and promote health.

“The Transitions system was built on years of scientific research on low-glycemic-index diets,” said Lieberman. “I want dieters to understand that simple changes in how they live their lives can make huge changes in their health. Small changes in eating habits can lead not only to weight reduction but drastic reductions in the risks for many other conditions such as heart disease and diabetes.”

The Transitions Lifestyle System is available exclusively through Market America’s independent distributors in the U.S. More information is available at transitionslife.com.

About Shari Lieberman, Ph.D.
Dr. Lieberman earned her Ph.D. in clinical nutrition and exercise physiology. She is a Certified Nutrition Specialist, a Fellow of the American College of Nutrition, a member of the American Academy of Anti-Aging Medicine, a board member of the Certification Board for Nutrition Specialists and President of the American Association for Health Freedom. She is the recipient of the National Nutritional Foods Association 2003 Clinician of the Year award. She is a published scientific researcher and a presenter at numerous medical conferences. Dr. Lieberman has been in private practice as a clinical nutritionist for more than 20 years and serves on the faculty of two universities.

About Market America
Market America’s unique business model combines the power of the Internet and One-to-One Marketing to sell innovative products and services through independent distributors around the world. The company’s efforts in Mass Customization and Customer Relationship Management have resulted in explosive sales and impressive growth.

Founded in 1992, the company has realized more than $1.5 billion in suggested retail sales. The company now has more than 100,000 independent distributors worldwide and plans for a 2005 launch into the Pacific Rim. More information is available at www.marketamerica.com.

Posted by Industrial-Manufacturing at 04:07 AM | Comments (0)

Vegetarian, Lactose Intolerant, Gluten-free and Food Allergy Alert Cards Now Available to UK, Canadian and Australian Travelers from SelectWisely

SelectWisely has expanded distribution of its food translation cards to international markets. In addition, the company has added three new languages to its portfolio, a new Restaurant Card in English and international shipping.

Wayne, NJ (PRWEB) June 6, 2021 -- SelectWisely has expanded distribution of its food translation cards to international markets. In addition, the company has added three new languages to its portfolio, a new Restaurant Card in English and international shipping.

International Markets
In response to growing demand from the UK, Canada and Australia, SelectWisely customers can now order food translation cards over the internet and have those cards shipped to over 60 countries worldwide. Recent web site enhancements now enable SelectWisely to accept international credit cards and shipping destinations.

New Languages
Customers with food allergies and food restrictions can now order cards in Japanese, Swedish and Thai, which brings the total number of languages that SelectWisely offers to fifteen. In addition to foreign travel, the same cards can be used in local Japanese or Thai restaurants when ordering meals.

Restaurant Cards in English
The new “Restaurant Card in English” is for individuals with serious food allergies who need to communicate their concerns to wait and kitchen staff in local restaurants. The card is designed to be taken from waiter to chef in order to assure the customer that everyone understands the seriousness of their particular food allergy. Focus group testing on this card has been very positive.

SelectWisely now offers cards in:
· 15 different languages. (French, Italian, Spanish, Greek, German, Russian, Polish, two forms of Chinese, two forms of Portuguese, Japanese, Thai, Swedish and English)
· Over 40 different foods. (Meat, fish, shellfish, pork, poultry, etc., as well as common allergy-producing foods such as nuts, peanuts, milk, shellfish, and eggs)
· Eight types of cards in the following categories:
- Food allergies
- Vegetarian
- Lactose Intolerance
- Gluten-free

About SelectWisely
Launched in 2004, SelectWisely offers individuals a simple, customized tool to communicate their food preferences while traveling in foreign-speaking countries or dining in local restaurants. The SelectWisely web site allows customers with food allergies, restrictions or sensitivities to create wallet-sized, laminated food translation cards specific to their needs. For more about the company, complete language and food offerings, ordering instructions and card examples, visit www.selectwisely.com.

Contact Information:
Pam Ahlberg
SelectWisely
973-347-7477
http://www.selectwisely.com

Posted by Industrial-Manufacturing at 04:06 AM | Comments (0)

Research and Markets: Year on Year Growth Forecast for the Ice Cream & Frozen Desserts Market Between 2005 and 2010

Research and Markets (http://www.researchandmarkets.com/reports/c18604) has announced the addition of Ice Cream & Frozen Desserts Market Report 2005 to their offering.

Dublin (PRWEB) June 6, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c18604) has announced the addition of Ice Cream & Frozen Desserts Market Report 2005 to their offering.

It is estimated that the UK market for ice cream and frozen desserts was worth £1.35bn in 2004. Between 2000 and 2003, the market showed steady growth year-on-year, but sales in 2004 were negatively affected by poor summer weather. Growth was driven by the ice cream sector, which is characterised by a high level of innovation and trading up, whereas sales of frozen desserts have been falling.

Following the poor summer of 2004, ice cream suppliers are now actively seeking ways to reduce the seasonal nature of sales and reposition ice creams as year-round products. To some extent, growth in the frozen desserts sector is also hampered by seasonality, with sales being heavily reliant on festive and other special occasions.

Take-home products account for the largest share of ice cream sales by value, with wrapped impulse and `other' (including scoop/soft mix) products making up the rest of the sector, with roughly equal shares. Both of these smaller subsectors suffered particularly badly from the poor weather in 2004 and experienced sharp declines in sales value. Premium take-home products have been a major source of growth, with much of the credit owed to the increased commitment by retailers to their own labels. Heavily promoted premium items were partly responsible for the trend away from luxury products during 2004. Innovation by confectionery brands continues to stimulate consumers' demand for ice cream — in particular, handheld items. Confectionery brands are now an important part of the ice cream sector, with seven of the 20 leading ice cream brands in 2004 bearing the names of well-known confectionery brands. Low-fat products have been another area of product innovation.

The frozen desserts sector has been faced with strong competition from fresh and chilled alternatives and by high levels of discounting. Nevertheless, a number of underlying factors continue to sustain demand for desserts that offer convenience and are easy to prepare. Products that are served cold, such as gateaux, continue to account for the majority of product sales in this sector.

The ice cream sector is highly concentrated, with sales in the take-home and impulse sectors being dominated by the two leading players — Unilever Ice Cream & Frozen Food and Richmond Foods. The supply of frozen desserts is also in the hands of only a small number of players.

Year-on-year growth is forecast for the total ice cream and frozen desserts market between 2005 and 2009. Growth will continue to be driven by the ice cream sector, which will benefit from increased emphasis on premium products and the marketing muscle of some of the most powerful fast-moving consumer goods (FMCG) players. The development of niche segments, such as low-fat ice cream, will also provide additional opportunities for market expansion. Sales of frozen desserts are expected to stabilise, as new entrants fill the gap left by Hibernia Foods and manufacturers encourage consumers to trade up by placing greater emphasis on higher-priced ranges.

For more information visit http://www.researchandmarkets.com/reports/c18604

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 04:05 AM | Comments (0)

Tamale Factory Appoints Broker for Chicago Market: Retail & Food Service

Effective June 01, 2021 Cheese & Deli Sales, Inc. will be the appointed broker for the Chicago and Northern Illinois. Cheese & Deli Sales, Inc. will represent the Tamale Factory Brands in both the retail and Food Service Markets.

Alpharetta, GA Contact: Steve Dubin, PR Works, (781) 582-1061, e-mail protected from spam botsDeli Cheese and Sales, Inc. currently calls on over 350 customers and provides sales and merchandising support for retail chain stores, independent markets, and Food Service Distributors.

Deli Cheese and Sales, Inc. is a member of the Local ACF Chapter and theChicago Food Service Marketing Club.

Cheese and Deli Sales, Inc.
A Perishable and Specialty Food Brokerage Company Serving the Retail and Foodservice Industry. With coverage in the Chicago and Northern IL Market. 461 W Fullerton Ave, Elmhurst, IL 60126 Phone: (630) 941-3320 Fax: (630) 941-0686 Email: e-mail protected from spam bots

Website: http://www.chdeli.com/

Tamale Factory, Inc.
Located in Alpharetta, GA, the Tamale Factory produces mexican style tamales, empanadas,pupusas, and other Hispanic foods.

All of the companies products are all natural, authentic, and available for both retail and food service markets.

The company's brands which include; Tamale Factory, Doña Carmen, and Tamales To Go are currently distributed by specialty and natural food distributors, Hispanic Food Distributors, and Food Service Distributors in more than 28 States

Website: http://www.donacarmen.com

Cheese and Deli Sales, Inc.
Michael Petermann
VP Sales & Marketing
Phone: (630) 941-3320 Tamale Factory, Inc.
Jeff Jones
VP Sales & Marketing
email: e-mail protected from spam bots
phone: 678-858-0181

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

Bill Merritt Joins Cirelli Foods of Middleborough as Chemical & Beverage Manager

Bill Merritt, a resident of Hyannis, Mass., recently joined Cirelli Foods as the new Chemical & Beverage Manager.

MIDDLEBOROUGH; HYANNIS, MA (PRWEB) June 5, 2021 -- Bill Merritt, a resident of Hyannis, Mass., recently joined Cirelli Foods as the new Chemical & Beverage Manager. Headquartered in Middleborough, Mass., Cirelli Foods is one of New England's largest family owned broadline foodservice distributors.

In his new role as Chemical & Beverage Manager at Cirelli Foods, Merritt will oversee Chemical and Beverage Program operations which includes the training and management of technicians; inventory management; OSHA training and compliance and commercial account management.

Previously, Merritt was a Territory Manager for Johnson Diversey manufacturers of cleaning products and maintenance supplies, where he catered to clients in the Cape Cod area. Merritt has more than 20 years experience in the food service industry and is Serve Safe certified. His experience includes that of sous chef, rounds cook, executive chef, line cook and night chef. He resides in Hyannis with his wife Priscilla and son, Andrew.

Cirelli Expansion
Originally founded in Brockton over 50 years ago, Cirelli Foods is now located in a new, $15 million, 130,000 square foot headquarters and warehouse complex, with close proximity to Interstate 495, Rtes 44 and 24, located at 30 Commerce Boulevard in the Middleborough Industrial Park in Middleborough, Mass.

With a staff of 150 professionals, Cirelli currently services over 2500 accounts throughout Massachusetts, Rhode Island, New Hampshire and Maine.

Humble Beginnings
Reaching over 2500 customers in the Northeast, Cirelli Foods is one of the largest family owned independent broad line foodservice distributor in New England. Cirelli's broad customer base includes: independent restaurants, multi-chain units, schools, healthcare facilities, non-profits, and other foodservice operations.

The retail division, originally referred to as Cirelli's Cash & Carry, was founded in 1967. Today Cirelli Marketplace in Middleborough, MASS. is a state-of-the-art retail operation offering a wide selection of name brand foods, paper goods and beer & wine to the general public. In addition to the retail outlet, Cirelli Foods has provided wholesale delivery to foodservice customers throughout New England for more than 50 years.

Cirelli Foods is part of the $27 billion UniPro Foodservice Cooperative, the nation's largest purchasing, marketing, and operating services organization for independent foodservice distributors, based in Atlanta, GA. Cirelli is one of only 50 regional suppliers included in UniPro's multi-unit program.

For additional information about Cirelli Foods, please contact Amy Roussel at 1-800-242-0939 or visit www.cirelli.com.

Contact: Steve Dubin, PR Works, (781) 582-1061, e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:03 AM | Comments (0)

Twenty-One New England Dreamers Vie for $25,000 Cash Prize

Garelick Farms announces the top 21 semi-finalists in $25,000 "Over the Moon Dream BIG" contest. After receiving 200 community-based dreams from across New England, Garelick Farms invites the public to vote for their favorite,

Franklin, Mass. (PRWEB) June 4, 2021 -- Garelick Farms announces New England’s top 21 semi-finalists for the community-based "Over the Moon Dream BIG Contest" with a grand prize worth $25,000 in cash awarded for the community dream that shows the most creative way to make a positive impact on the lives of people there.

“The response to the Over the Moon Dream BIG Contest has been overwhelming,” stated Matt Samson of Garelick Farms. “We received 200 community dreams from Northern Maine to Southern Connecticut and everywhere in between. It has been so inspiring to see New Englanders dreaming about making their communities a better place. We are very excited to make one of these amazing dreams come true.”

The Over the Moon Dream BIG Contest required contestants to submit an essay, song, video, poster or other creative expression of how they would spend $25,000 to make their community a better place. The top twenty entries have been posted at www.overthemoonmilk.com. The public is invited to view the entries and vote for their favorite dream from June 2–15.

1. Unionville, CT: Boundless Playground for ALL Children, Essay submitted by six-year old, Andrew Peterson

2. Millville, MA: Building a Senior Center, Essay, video & original song submitted by Leo Gauthier, Evelyn McNamara, Lois Salome & Margaret Carroll.

3. Auburn, ME: Delivering Food to the Hungry with Mobile Food Pantry, Poster submitted by Good Shepard Food Bank Executive Director, Charles Large

4. Newton, MA: Aftercare Program for Elementary School Kids, Essay & poster submitted by senior custodian, Edward Reardon

5. Whitefield, ME: Beautifying Town by Painting Utility Poles, Essay & photo submitted by artist, Natasha Mayers

6. Ashburnham, MA: Supporting Athletes who Cannot Afford to “Pay to Play”, Essay submitted by mother, Kathy Kwedor

7. New Milford, CT: Helping People in Seven Communities to Become Literate in English, Poster submitted by Rita Guariglia.

8. Hyde Park, MA: Donating Garden Produce to Food Banks, Essay submitted by Judy Skellington

9. Epsom, NH: Placing Animals Facing Euthanasia in New Homes, Essay submitted by Carey Lafleur

10. Easthampton, MA: Providing Animal Therapy for Children & Teens, Essay submitted by Treehouse Community Executive Director, Judy Cockerton

11. Cumberland, RI: Building New Community Playground, Video submitted by Deborah Yates

12. East Boston, MA: Creating East Boston International Music Festival, Essay submitted by the East Boston Police Department

13. Coventry, CT: Middle School Program Commemorating War Veterans, Video submitted by teacher, Thomas Dzciek

14. Boston, MA: Bringing Community Role Models to the Classroom, Essay submitted by teacher, Larainne Wilson

15. New York, NY: Support for Families of Terminally Ill Children, Essay submitted by teenager, Jake Sasserville

16. Dorchester, MA: Celebrating Family Days at Elementary School, Essay submitted by Rebecca

17. Lewiston, ME: Preserving Franco-American Culture through the Arts, Essay & video submitted by teacher, Cindy Larock

18. Chesire, CT: Sewing Curechiefs for Cancer Patients, Presentation submitted by teen sisters, Steph & Allie Centotino

19. Belfast, ME: Creating A Gameloft for Kids and Their Families, Essay submitted by Jane Kelley

20. Lynn, Swampscott, Nahant, MA: Massachusetts Memory Road Show, Poster submitted by Bonnie D’Orlando on behalf of three Massachusetts Historic Societies

21. Sebec, ME: Restoring A Theater in Central Maine, Video submitted by Patrick Myers

On June 19, the Dream BIG Contest finalists will be announced at Dad’s Make a Difference Day in Boston, and at www.overthemoonmilk.com. The $25,000 grand prize Over the Moon Dream BIG Contest winner will be determined by a panel of judges and announced in June 2005.

Over the Moon milks can be found throughout New England and upstate New York, in supermarkets wherever Garelick Farms products are sold. To view the Dream BIG Contest semifinalists, jump a cow over the moon, or print a coupon good toward the purchase of Over the Moon milk, go to www.overthemoonmilk.com.

Garelick Farms, headquartered in Franklin, Massachusetts, is one of the largest dairies in the northeastern United States, with a proud tradition of providing quality dairy products to New Englanders since 1931. Garelick Farms offers a broad line of products, including fresh milk and cream, flavored milk, juice, ice cream, sour cream, and cottage cheese.

Posted by Industrial-Manufacturing at 04:02 AM | Comments (0)

Catering Goes Internet

Indianapolis based Webexcellence is helping to make event planners’ lives much easier. The firm has developed a web-based solution to allow corporate event planners the ability to instantly make catering preparations online. Webexcellence built the online platform for Kahn’s Katering, an upscale gourmet catering service based in Indianapolis.

Indianapolis, IN (PRWEB) June 4, 2021 -- Kahn’s wanted to provide their customers with an easy way to book their catering needs. Webexcellence researched applications already developed for the catering business but found nothing that fit the needs of the client. The Webexcellence solution provides a way for Kahn’s Katering to expand their catering business to the public, while minimizing the need for interaction between their employees and the clients. The biggest benefit to customers is that from the comfort of their own home, they can now make arrangements to have their events catered through an easy-to-use web interface.

Webexcellence launched www.kahnskatering.com and www.themontage.info websites in April, 2005. Since the launch, major corporate event planners have been utilizing the technology to streamline their catering needs. “I really think we have made it easier for both parties to get information more easily and accurately,” stated John Hurley President of Webexcellence.

About Webexcellence: Webexcellence is an award-winning Internet Software Company that offers custom interactive services. Clients range in scope from smaller businesses needing an attractive and functional web presence, to larger corporate and institutional entities that need software integration or web based collaboration tools. Webexcellence is a privately held company with headquarters in Indianapolis, Indiana. More information about Webexcellence is available online at www.webexc.com or by calling 1-800-808-6332.

Posted by Industrial-Manufacturing at 04:01 AM | Comments (0)

June 03, 2021

Rembrandt’s Restaurant & Bar Paints the Town Red with 20th Anniversary Celebration

Rembrandt's Restaurant & Bar in Philadelphia hosts 20th anniversary celebration week

Philadelphia, PA (PRWEB) June 3, 2021 -- In a restaurant’s life, 20 years is an eternity. That’s why Rembrandt’s Restaurant and Bar in Fairmount has a lot to celebrate this year. Beginning in 1985 as a corner bar and neighborhood eatery, Rembrandt’s has blossomed into a full scale culinary operation, including a banquet room, sidewalk café, cocktail lounge, fine dining room, non-smoking cafe and circa 1915 vintage bar.

During Rembrandt’s celebratory week of June 12-19,2005 -- look for these exciting events: Teeing is Believing: Annual golf outing held at Melrose Country Club, with all proceeds going to The Tug Mc Graw Foundation. Monday June 13, 2021

Night at “The Phillies”: Philadelphia Trolley Company will transport revelers to a night filled with fun, food and drink at Citizen’s Bank Park. Date and Time to be announced.

Quizzomania—80’s Style: Rembrandt’s favorite Tuesday night game will have a special “Retro Theme” — all eighties with increased prizes and in our new upstairs banquet facilities! Tuesday June 14, 2021 at 9:00PM

Philly Phanatic Book Signing: Join the Phillie’s Mascot for this special book signing on Friday, June 17, 2021 from 6:00PM till 8:00PM. Check our website for additional details.

Special Evening of Music with The Tom McClatchy Trio and introducing Mark Monaghan, Rembrandt’s Music Director and a great musician in his own right will join Tom for some songs:: Tom McClatchy remains one of Rembrandt’s favorite artists, playing selected crowd-pleasers. Thursday Evening at 8:30PM till 11:30PM

Bring Back the Favorite Foods: Past menu favorites from Rembrandt’s menus will be making a return appearance during this weeklong celebration.

Say Hello to the New Favorites: New menus are being prepared now to kick off our anniversary week.

Exciting Give Aways: Many chances to win imprinted pint glasses, free food and more!

Website specials: Check out our website for details about these special events and more surprises to be announced.

For more information on Rembrandt’s, please visit www.rembrandts.com or call 215-763-2228. Rembrandts is located at 741 N. 23rd St., Philadelphia, PA 19130. A municipal lot is located just across the street for parking ease.

Williams Wires: Interesting stories about interesting people, places and things. Contact Melinda Williams @ 610-518-4888 or www.thewilliamsgroup.info

Posted by Industrial-Manufacturing at 02:45 AM | Comments (0)

Tharos Laboratories, Inc. Partners with Nature’s Sources, LLC to Expand Sales of NYTEX™ Natural Sleep Supplement

Tharos Laboratories, Inc., a nutraceutical and phytochemical ingredient company, signed a distribution agreement with Nature’s Sources, LLC. Through this partnership, Nature’s Sources will build national distribution of Tharos Laboratories’ new product - NYTEX™ Natural Sleep Supplement. NYTEX is an innovative sleep product that contains a fruit-derived antioxidant ingredient, PROCIDIN™ and additional ingredients that address all phases of sleep, promote daytime alertness, and have additional health benefits.

Boston, MA (PRWEB) June 3, 2021 - Tharos Laboratories, Inc. (www.TharosLabs.com), a nutraceutical and phytochemical ingredient company, announced today that it has signed a distribution agreement with Nature’s Sources, LLC. Through this partnership, Nature’s Sources will build national distribution of Tharos Laboratories’ new product - NYTEX™ Natural Sleep Supplement. NYTEX is an innovative sleep product that contains a fruit-derived antioxidant ingredient, PROCIDIN™ and additional ingredients that address all phases of sleep, promote daytime alertness, and have additional health benefits.

Tharos has selected Nature’s Sources to lead the introduction of NYTEX into health food and nutritional stores nationwide.

“We are thrilled with the opportunity to work with John Zapfel and Lee Frank, two dynamic individuals, with years of experience in the retail sales and marketing. Their experience with Whole Foods Market, Super Supplements, and other health stores – as well as with naturopaths like Dr. Christopher Lepisto, author of Active Horopito: New Zealand’s Answer to Candida, will give our company a strategic advantage, and powerful relationships in the health supplements and nutrition industry.” says Nikos Linardakis, M.D., founder and CEO of Tharos Laboratories, Inc.

Everyone at Nature's Sources, LLC, including Lee Frank - founder and owner, John Zapfel - CEO, and Mickey Schuett - National Sales Manager, is excited about this new partnership with Tharos Laboratories. "We are excited, and honored to be able to bring this excellent quality product to the millions of individuals in need of better sleep. We also know that we are joining alliances with a very reputable company and a strong group of individuals." says John Zapfel, CEO.

Nytex™ Natural Antioxidant Sleep Supplement
NYTEX is the first sleep supplement that addresses all phases of the sleep cycle, including relaxation, sleep initiation, sleep maintenance, and rejuvenation of the body, leading to stable sleep architecture.

The first sleep supplement with a natural antioxidant derived from fruits; NYTEX removes some of the causes of irritation and restlessness at bedtime. NYTEX promotes restful, calm sleep. Antioxidants support the immune system and help restore the body’s internal equilibrium by fighting off free radicals that are continually released through normal processes in the body. NYTEX contains the proprietary Tharos ingredient PROCIDIN™ antioxidant, which is unlike any other antioxidant on the market. It is extracted through intricate processes from wild blueberries and select varieties of grapes to create a highly concentrated antioxidant.

“We see the antioxidant-enhanced NYTEX as a breakthrough product for the sleep health market. NYTEX is a great natural alternative, and the best choice for people looking for deep, restful sleep, without the use of prescription medications,” says Dr. Nikos Linardakis, a physician and scientist. Dr. Nikos worked with researchers at the Sleep & Behavior Medicine Institute of Chicago to study all phases of the sleep cycle.

NYTEX™ is available for purchase online at www.BuyNYTEX.com or www.NaturesSources.com, and at specialty retail stores nationwide. Dr. Nikos is available to speak on various issues relating to sleep. (i.e. sleep and diet or vitamin supplements, sleep and weight management, sleep and stress). To request NYTEX product samples, photos, and additional information, please contact Tharos Laboratories.

About Tharos Laboratories
Tharos Laboratories, Inc. is a nutraceutical and pharmaceutical ingredient and retail finished product company focused on extracting naturally occurring phytochemical compounds derived from plant sources. Tharos creates high-grade, physician-formulated and effective nutritional supplements with clinically-recognized health benefits.

If you would like more information about Tharos Laboratories, Inc. and its Products, please contact Customer Service, Email: e-mail protected from spam bots, visit www.TharosLabs.com, www.BuyNYTEX.com or call 1-781-793-9041.

About Nature’s Sources
Nature’s Sources, LLC, located in Morton Grove, IL, is the manufacturer and distributor of AbsorbAid®, a digestive enzyme product, and Kolorex®, to maintain intestinal and personal micro flora balance. Nature’s Sources, LLC serves over 7,500 natural and health food stores nationwide, and 18 brokerage companies with sales representatives to service the stores with their product lines.

Contact:
Tharos Laboratories, Inc.
781-793-9041
email: e-mail protected from spam bots

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Posted by Industrial-Manufacturing at 02:43 AM | Comments (0)

36 Organic Mega-Countries - Organic Agriculture Crop Area Reaches 26 Million Hectares - Sector Calls for Strict Liability Under the Cartagena Protocol on Biosafety

Organic farming, the systematic conversion of land to certified practices that ensure food safety and security from the farm to the table, a comprehensive and fully traceable system, is developing rapidly throughout the world. According to the International Federation of Organic Agriculture Movement’s study The World of Organic Agriculture: Statistics and Emerging Trends 2005, 36 countries achieved organic mega-country status in 2004, meaning that over 50,000 hectares of certified organic land are currently being cultivated. In total, over 26 million hectares of land are currently certified worldwide, generating over $25 billion in revenue in 2003.

(PRWEB) June 3, 2021 -- 558,449 farms in 108 countries are currently certified, and many millions of people are involved in the production, marketing, processing and distribution of organic products, generating immense income for a great number of people while simultaneously enhancing biodiversity and protecting the environment for future generations.

Organic agriculture is a holistic system that promotes and enhances biodiversity, biological cycles, and soil biological activity. Certified organic products are those which have been produced, stored, processed, handled and marketed in accordance with precise technical specifications (standards) and certified as organic by a certification body. The use of GMOs within organic systems is not permitted during any stage of organic food production, processing or handling.

The International Service for the Acquisition of Agri-Biotech Applications (ISAAA) issues an annual report on the amount of global biotech crop acreage. The 2005 report indicates that there were 14 biotech mega-countries in 2004 – countries where more than 50,000 hectares or biotech crops are being grown. The figures, however, are dubious. For instance, whereas the report claims that 500,000 biotech hectares are being grown in South Africa, a report from Agricultural Biotechnology in Europe, an industry coalition, and a survey team from the University of Reading in the UK show that the ISAAA’s figures are exaggerated by factors of 20 and 30 respectively, and a recent report from GRAIN (www.grain.org) demonstrates that out of 3,000 farmers who originally grew Bt cotton there, only 700 continue to, and many farmers who chose to grow the cotton are now perilously in debt. Also, 98% of the world's GM crops are still grown in only four nations - USA, Canada, Argentina and a bit in China, which has remained the same for the last five years.

Biotech crops grown in so-called biotech mega-countries are planted indiscriminately without any substantive regulatory framework, increasing reliance upon dangerous herbicides and pesticides, creating super-weeds and destroying biodiversity in order to increase yields in the short term, but ultimately rendering the cropland useless, while simultaneously contaminating the world’s major food crops with undesirable characteristics. This contamination is not something the biotech industry should flaunt, but rather, the biotech industry should be held strictly liable for all such contamination under the Cartagena Protocol on Biosafety. Biotech crops have been riddled by scandal, from StarLink corn, which was not approved for human consumption but nevertheless entered the food supply, prompting the recall of over 300 contaminated food products from shelves in the USA and continues to linger in the food supply, to the illegal entry of a 1000 tons of Bt10 into the European Union, also not approved for human consumption, and the recent publication of internal Monsanto documents, reviewed by EU scientists, revealing serious health damage to laboratory animals fed Monsanto's new genetically engineered "rootworm-resistant" corn. Rats who consumed the mutant corn developed smaller kidneys and exhibited blood abnormalities.

Biotech crops containing industrial enzymes, pharmaceuticals, viruses, antibiotic resistance markers and other traits have been planted in large-scale field tests for years in the USA, but tests for those experimental crops do not exist, and thus it is likely that contamination of agricultural crops is much more widespread.

Alternatively, organic agriculture ensures food security and safety for future generations, distributing income equitably among those involved in the chain of production, and credibly backing up its claims with thorough documentation. Organic agriculture also increases or stabilizes yields in developing countries, particularly in marginal and semi-arid areas, increasing productivity without dependency on unaffordable chemicals. The IFOAM Basic Standards include social standards that ensure the protection of workers’ rights. IFOAM Accredited certifiers (www.ioas.org) adhere to these social standards, and IFOAM is working together with the International Social and Environmental Accreditation and Labelling (ISEAL) Alliance (www.isealalliance.org/) to improve the effectiveness and compatibility of social and environmental standards and verification systems.

IFOAM calls for strict liability to be imposed for the introduction of GMOs. To insure that the costs of injuries resulting from defective products are borne by the manufacturer that put such products on the market rather than by the injured persons who are powerless to protect themselves, strict liability for GMOs is warranted. Strict liability ensures that organic farmers and consumer receive protection from problems of proof inherent in pursuing negligence, placing the burden of loss on manufacturers rather than injured parties who are powerless to protect themselves. IFOAM applauds the inclusion of a GMO liability regime in the Cartagena Protocol on Biosafety, an idea that originated from African nations and other Third World nations, and is opposed by the USA and Canada.

IFOAM’s Position on Genetic Engineering:
www.ifoam.org/press/positions/ge-position.html

To purchase a copy of The World of Organic Agriculture: Statistics and Emerging Trends 2005, go to the IFOAM website www.ifoam.org. Additional information can be requested from the IFOAM Head Office (Charles-de-Gaulle-Str. 5, 53113 Bonn, Germany, phone +49-228-92650-10).

IFOAM Press Release, responsible Gerald A. Herrmann, Executive Director
IFOAM Head Office:
Charles-de-Gaulle-Str. 5, 53113 Bonn, Germany
Tel: ++49-228-926 50 10 - Fax: ++49-228-926 50 99
www.ifoam.org, E-Mail: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:42 AM | Comments (0)

A Meeting Place on the Web Provides Support for Dairy and Bakery Projects to Supply School Children in Pakistan

Many school kids in Pakistan do not have access to clean, fresh milk and good quality bread Newtraid.org consultants are working with charities and concerned locals to develop a project to process locally produced milk and bake quality bread and distribute it to schools and families, all at reasonable cost.

(PRWEB) May 23, 2021 -- The dairy project is the vision of Mahnaz Malik, a young Pakistani lawyer, The project aims to provide urban consumers in Karachi, particularly school children, with high quality and hygienic milk at competitive rates. As the project will obtain milk from rural farmers, it will reduce poverty and rural-urban migration as well as contributing to childrens healthy growth. Similar motivation drives the Bakery project which is running in parallel. Mahnaz realised that there were a lot of technical and managerial inputs required to make her vision a reality. She turned to Newtraid.org to find volunteers who could help by supporting the project with their skills and knowledge. As she said “I know there are a lot of good people out there who would want to help, but I need to contact them!”

Newtraid.org is the brainchild of Norman Martin, a retired engineer based in Southampton UK and is a “virtual” Meeting Place where volunteers can meet potential clients to provide support to organisations and groups that cannot afford commercial based consultancy. If the development of enterprise will bring rewards to it's local community in terms of jobs, health or improved environment then Newtraid will help.

The majority of requests for support are coming from the developing world and the emergent countries of Eastern Europe but Newtraid will provide advisers to support to any enterprise seeking to fill the needs of their communities.

Volunteers come from all sections of the community in many countries. There are the under utilised, people between jobs, early retirees, senior citizens and those just willing to give some of their spare time. Newtraid.org gives everybody the chance to volunteer and needs almost all technical, managerial and manual skills and experience to respond to requests for help. Newtraid says that whatever your life skills someone can benefit.

These typical quotes demonstrate the variety of support we get from Volunteers:- "Designer and maker of high quality furniture, currently working as designer of mobility aids such as wheelchairs and trikes. Happy to help." GB Australia "I don't know if I can be of any help, but it never hurts to ask!"KD England UK "Would be keen to use my transferable skills to support clients working in developing countries." J.D United States "Rural development studies among others should be of interest to you," AK Kenya.

The project in Pakistan demonstrates that there is a need for an organisation such as Newtraid.org and it can make a contribution to world development through using dedicated volunteers.

Posted by Industrial-Manufacturing at 02:40 AM | Comments (0)

June 02, 2021

Go San Francisco TM Card Increases to Nearly 50 Bay Area Attractions Providing Greater Choice and Value for Summer Travel to the Bay Area

The Go San Francisco Pass will appeal to Napa Valley Wine Country Lovers as well as to families visiting the Bay Area for the first time. The pass provides 30% more free admissions in 2005 while card prices remain at 2004 levels

San Francisco, CA (PRWEB) June 2, 2021 -- Reflecting the growth in family travel and California wine country vacations, visitors drawn to San Francisco, California and the Bay Area will enjoy even more of the city’s and region’s top attractions at one great low price, thanks to the new edition of the Go San Francisco™ card. The all-inclusive smart card attraction pass now includes: free entry to 50 San Francisco Bay Area attractions; discounts on popular tours, shows and events; and savings of up to 20% on dining and shopping. However, the cost of the Go San Francisco card will remain at $49 for a one-day adult card, with prices as low as $19.00 per day on multiple day cards.

The list of new attractions added as of April 2005 include: the prestigious San Francisco Museum of Modern Art (SFMOMA); Legion of Honor; California Academy of Sciences - Steinhart Aquarium; Six Flags Marine World; Bay Area Discovery Museum; Super Sightseeing Tour’s full-day Wine Country tour and Monterey and Carmel tour; Bay City Bike Rentals; San Francisco walking tours. The card also covers a host of attractions in Napa and Sonoma Valleys including; Franciscan, Goosecross, Ravenswood and Simi winery tours; a Taste of Downtown Napa pass; and free admission to the wine, food and arts center COPIA. All of these destinations have been added the Go San Francisco companion Guidebook, which comes free with each card and includes maps and destination tips.

“The Go San Francisco Card simplifies the destination experience for travelers, giving them flexibility, choice and convenience with one low price for a daily pass,” said Cecilia Dahl, president of Smart Destinations, the product’s parent company. “It’s an exciting way for the area to present itself as we market the product to travelers from across the country and around the globe.”

"We congratulate the Go San Francisco Card on its growth," said Laurie Armstrong, vice president, public relations with the San Francisco Convention & Visitors Bureau. “The more that visitors can experience here, the more they will enjoy the trip, tell others about it and return to San Francisco in the future.”

"The Go San Francisco Card delivers the future of tourism today," said Tom Escher, Jr., Red and White Fleet's vice president for sales and marketing, whose company offers San Francisco Bay cruises and tours. "Our guests spend more time relaxing and enjoying their stay, because they know they are getting top attractions at a great value combined with the ease of a smart card."

Visitors can purchase the Go San Francisco Card online at www.GoSanFranciscoCard.com or through any of Smart Destinations’ global distribution partners. The card is also an included component in a number of hotel packages and weekend getaways and is marketed as a valuable add-on for meeting and convention delegates. Locally, the card is available at the Red and White Fleet ticket booth on Fisherman’s Wharf or at the San Francisco Visitor Information Center just off Union Square.

Smart Destinations At A Glance:
- Launched Go Boston in 2003, added Go San Francisco in 2004, and six new cities will be rolled out in 2005.
- More than 1000 distribution partners and affiliates in over 25 countries, including Virgin Holidays, American Airlines Vacations, Southwest Vacations, The Mark Travel Corporation, National Leisure Group, and major online tour operators such as Expedia, Travelocity, Orbitz and more.
- Recent recipient of more than $4 M investment from North Hill Ventures, the venture investment arm of Capital One and Zon Capital Partners, a private venture capital firm.
- Cecilia Dahl, President and founder, is an industry veteran of the wholesale travel business, formerly with Collette Vacations. Kevin McLaughlin, CEO and founder, is a veteran entrepreneur with experience in marketing and product management for high tech products.

Go Cards At A Glance:
- The product is a single, easy-to-carry smart card used as a ticket for unlimited attraction admissions that eliminates paperwork and coupons.
- Accompanying guidebook lists the included free attractions, shops and restaurants that offer exclusive value savings, as well as fun tips and detailed maps.
- Unlimited free admission to 20-60 attractions in destination city from as little as $19.00 per day.
- Exclusive discounts at restaurants and shopping destinations offered.
- 1, 2, 3, 5 and 7-day cards available.
- Central voucher redemption locations for those traveling on packages, and key tourist destination points of sale.

About Smart Destinations
Smart Destinations is the premier provider of unlimited admission attraction passes in major U.S. travel destinations. Smart Destinations’ Go Cards offer simplified access to dozens of attractions to individuals, couples and families, for one fixed “per day” price. The Go Guidebook is ready-to-travel and includes fun facts about a destination, access details, and important local numbers. Distributed through major travel services in 25 countries as well as on the Web, Smart Destinations’ Go Cards are the industry’s “trusted companion” for the best a city has to offer at an unbeatable price point.

For more information on program participation, the company and its cards, visit www.GoCardUSA.com or call 617-742-5950.

Posted by Industrial-Manufacturing at 02:35 AM | Comments (0)

Enviro.BLR.com poll of Environmental Professionals Finds American Participation in the Kyoto Global Warming Protocol a Non-issue

It’s ironic, but a majority of environmental professionals said in a recent Enviro.BLR.com survey that the U.S. should have signed the Kyoto global warming treaty after all.

Old Saybrook, CT (PRWEB) June 2, 2021 -- Environmental professionals, whose employers are being “protected’ by the American decision not to ratify the Kyoto treaty decision on global warming, think that the United States should have ratified the Protocol. That was the result in a recent online poll by Enviro.BLR.com, Making State Environmental Compliance Easier, a Business & Legal Reports, Inc. website.

BLR’s poll asked, “Should the U.S. have ratified the Kyoto Protocol?” Fifty-seven percent of respondents felt that the U.S. should have ratified the treaty. President Bush argued that the Protocol’s requirements would be overly burdensome for the economy, that the exclusion of developing countries like China and India would make greenhouse gas (GHG) emissions reductions ineffective, and that it would tilt the economic playing field against U.S. industry.

In the poll conducted in May 2005 the remaining 43 percent of the 134 respondents agreed that the U.S. made the right decision in opting out.

“American participation in the Kyoto agreement could be viewed as a non-issue,” commented Steve Quilliam, managing editor of Enviro.BLR.com – “Greenhouse gas emission reduction is a global movement. Large U.S. companies will have to comply with it in their overseas operations anyway, and to be consistent they will eventually apply the same standards everywhere, including the U.S.”

The Kyoto Protocol Climate Change Treaty went into effect on February 16, 2005, ratified by 55 nations representing 55 percent of all global GHG emissions. U.S. facilities can choose to undertake a voluntary program to address all or part of the Kyoto requirements. The federal Voluntary Reporting of Greenhouse Gases Program (VRGGP) helps to ensure that current emissions reductions won’t be forgotten under any future mandatory actions.

BLR’s environmental editors recommend these tips for a voluntary GHG program:
· Perform a baseline GHG emissions inventory.
· Explore solutions to reduce GHG emissions now.
· Register as certifiably reducing GHG emissions through the California Climate Action Registry or other state or local body.

For more information on the Kyoto Protocol, download Enviro.BLR.com’s free white paper, “Understanding the Kyoto Protocol in Action,” at http://www.blr.com/80502500/PRS16

About BLR
Old Saybrook, Conn.-based BLR produces plain-English compliance and training resources for HR, compensation, safety, and environmental managers. For more information, call 800-727-5257 or visit www.BLR.com.

Contact:
Enviro.BLR.com Managing Editor Steve Quilliam
(860) 510-0100, ext. 2148

Posted by Industrial-Manufacturing at 02:33 AM | Comments (0)

Fundue Foods Introduces Fundue Fountain, The Home Version of the Popular Chocolate Dipping Machines

Professional Quality Product Available At An Affordable Price For Home Entertaining. Marc Summers, Television Personality and Host of Food Network's “Unwrapped,” To Participate in Fundue Fountain Launch Campaign.

Los Angeles, CA (PRWEB) June 2, 2021 -- Fundue Foods introduces Fundue Fountain, a high quality and affordable home version of the professional chocolate fountain. Developed for at-home use, Fundue Fountain gives consumers the opportunity to entertain family, friends and guests the way professional party planners have done for years.

Considered a dessert extravaganza at corporate events, celebrity weddings and high-profile parties, chocolate fountains were always thought to be a luxury item, until now. The well-crafted, sleek looking Fundue Fountain is designed to have a more decorative feel than its industrial counterparts. Fundue Fountain's quiet operation and easy to assemble design makes home entertaining fun and convenient.

“In developing Fundue Fountain, our company set out to create a unique, state of the art home appliance that would appeal to the value conscious consumer,” said Fundue Foods president, Scott Roysner. “Fundue Fountain is a product that will become the centerpiece at family gatherings, parties and special events and turn little moments into truly special memories.”

“Over the years I have been approached to endorse many different products and have always declined,” stated Marc Summers. “The Fundue Fountain is such a unique product based on a very popular party experience that I couldn't say no to the folks at Fundue Foods."

Fundue Foods recently unveiled Fundue Fountain at the 2005 Las Vegas Gourmet Housewares show, where it was extremely well received. Competitively priced, Fundue Fountain can be purchased online at www.funduefoods.com. Special introductory offer includes 3lbs. of Fundue chocolate and free shipping in the continental United States.

Fundue Foods was established to develop and manufacture high-quality, easy to use gourmet appliances and products for the retail consumer market.

Posted by Industrial-Manufacturing at 02:32 AM | Comments (0)

Social Enterprise Expands Distribution of Patagonia Berries All Natural Jams and Mmm Dulce de Leche to Southern California

Social Enterprise's all natural socially responsible products from Argentina are now available to Whole Foods shoppers in Southern California.

Brooklyn, NY (PREWB) June 2, 2021 -- Social Enterprise LLC, the importer of socially responsible gourmet food products from Argentina, announces that Patagonia Berries All Natural Jams and Mmm Dulce de Leche will be distributed throughout Southern California through a distribution partnership Gourmet Merchants International and Whole Foods Markets.

"Our line of socially responsible natural foods from Argentina is a great match for Whole Foods, Gourmet Merchants and the Southern California region as a whole," says Commercial Director, Alex Portilla. “We are very excited about the opportunity to expand and confident that our new customers will enjoy the unique quality of our products as well as our social mission.

In addition to Whole Foods Markets, Gourmet Merchants International, located in Los Angeles, California, distributes to other well-known establishments including Gelson's Market,and Bristol Farms.

About Social Enterprise LLC:
Social Enterprise LLC is active in producing the finest high quality, all natural foods from Argentina while at the same time promoting socially responsible business practices and serving all stakeholders of our business such as the environment, our workers, and the communities in which we do business. Social Enterprise products include: Trianna Extra Virgin Olive Oil, a fresh and fruity olive oil with a smooth buttery finish, Patagonia Berries All Natural Handmade Jams from the Andes Mountains and Mmm Dulce de Leche, a traditional Argentine milk caramel spread.

Contact
For more information about the Social Enterprise and our products visit our website at www.interrupcion.net or email Alex Portilla. e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 02:31 AM | Comments (0)

McDonald’s EVP and Global CMO to Speak at Food & Beverage Marketing Summit

marcus evans summits are delighted to announce that Larry Light, Executive Vice President and Global Chief Marketing Officer of McDonald’s will give a keynote presentation at the annual Food & Beverage Marketing Summit. The event, which is to take place from October 17th to 19th in Montreux, Switzerland, will unite leading industry executives in a three-day programme of presentations, workshops, discussions and one-to-one business meetings.

(PRWEB) June 2, 2021 -- marcus evans summits are delighted to announce that Larry Light, Executive Vice President and Global Chief Marketing Officer of McDonald’s will give a keynote presentation at the annual Food & Beverage Marketing Summit.

The event, which is to take place from October 17th to 19th in Montreux, Switzerland, will unite leading industry executives in a three-day programme of presentations, workshops, discussions and one-to-one business meetings.

Keynote presentation
Larry Light is responsible for McDonald's global marketing strategy and overall brand development efforts. Prior to joining the McDonald’s group, Light was Chairman and CEO of the international division of Bates Advertising, serving on the worldwide board, and subsequently became Founding President and CEO of Arcature, a brand consulting firm.

Light has also represented the marketing industry at US Federal Trade Commission hearings and before both House and Senate hearings on legislation affecting marketing.

Presenting at the Food and Beverage Marketing Summit, Mr Light promises to address some of the critical issues that currently face the food industry.

If you are interested in attending the Summit to benefit from the experience of a superb line-up of industry speakers, or are interested in networking with key players active in the sphere of food and beverage marketing, please contact Susanna Austin for an invitation on +357 22 849302 or by email: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:29 AM | Comments (0)

Research and Markets : PepsiCo Releases a Strong Set of 2004 Results

Research and Markets (http://www.researchandmarkets.com/reports/c18446) has announced the addition of Corporate Focus Foods: PepsiCo Foods Q1 2005 to their offering.

Dublin (PREWB) June 2, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c18446) has announced the addition of Corporate Focus Foods: PepsiCo Foods Q1 2005 to their offering.

The PepsiCo newsletter covers the global foods activities of PepsiCo during the first quarter of 2005.

With continued international growth, PepsiCo released a strong set of 2004 results. Of particular interest is the rapid growth in revenue and profitability of PepsiCo International. This division has gone from strength to strength following the merger of the beverages and foods operations. PepsiCo International has now become the company's largest division in terms of revenue although Frito-Lay North America continues to drive profits.


Brief View of Contents:
-Communications.
-2004 results.
-Executive changes.
-Communications & agency news.
-Snacks.
-Quaker.

For more information visit http://www.researchandmarkets.com/reports/c18446

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

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

June 01, 2021

Hollywood Stars Get Crabs at Wango Tango

Harbour House invited to serve Maryland Blue Crabs to top Wango Tango performers.

Harrisburg, PA (PRWEB) June 1, 2021 -- Celebrities lined up in droves to get crabs this past month at Wango Tango in Anaheim, California. The annual music festival at Angel Stadium drew a big crowd, even bigger names, and a select number of invitation-only vendors to feed them. Among them was Harbour House Crabs, seafood specialists known for catering to the stars. "We've been fortunate enough to be featured in Food & Wine Magazine recently, and now this invitation to serve the Black Eyed Peas, Jennifer Lopez, Kelly Clarkson, and all the other great talent, is just amazing" states Harbour House owner Curt Engle.

Harbour House, known for overnight delivery of Maryland Blue Crabs and other seafood specialties, has grown exponentially since opening five years ago. "People in this area just love their Blue Crabs and I saw an opportunity to ship them to 'expatriates' who had moved out of the area and longed for the taste of Maryland Blue Crabs" Engle continues. But the love of crabs proved bigger than just former Marylanders. Word of the site, and the ability to ship fresh crabs overnight, caused a minor sensation in many circles. "We developed the tag line 'Make any occasion a special occasion' because customers were ordering our Blue Crabs in place of traditional gourmet cuisine such as lobsters and filets. It's just something different".

Ryan Cabrera even sported an "I got crabs at Wango Tango" T-shirt after sampling the fare. Engle has served other celebrities on his clientele list who he insists on keeping anonymous but also rave about the taste and quality of the Maryland Crabs.

"We've had a lot of fun with our "Get a case of crabs" theme" Engle continued. The irreverent tag line has earned a bit of controversy but also generated attention to the growing popularity of eating this delicacy. In addition to Maryland Crabs, Harbour House ships soft shell crabs, jumbo crab cakes, jumbo shrimp and all the accessories for cracking, eating and enjoying a seafood meal.

When asked if he would be attended more celebrities bashes, Engle only mentioned he had other requests under consideration. According to Engle, the more famous you are, the more you want crabs.

Posted by Industrial-Manufacturing at 02:13 AM | Comments (0)

Culinary Arts School L’Academie de Cuisine Rated One of “Top Ten” Culinary Schools in United States

CookingSchoolsCompared.com has recognized the culinary arts school L’Academie de Cuisine as one of the “Top Ten Rated Culinary Schools in the United States and Canada, based on criteria including instructor experience, number of 4-Star chefs on the faculty, and student job placement.

(PRWEB) June 1, 2021 -- L’Academie de Cuisine was recently recognized as one of the “Top Ten Rated Culinary Schools in the United States and Canada” for their culinary arts program www.CookingSchoolsCompared.com.

One hundred fifty leading food editors, journalists, and industry luminaries were asked to determine “top tier” and “second tier” schools. Based on their responses, L’Academie de Cuisine placed in the Top Ten.

Criteria used in judging included instructor experience, the number of 4-Star chefs on the faculty, student-to-teacher ratio, job placement, cost, and alumni network.

Francois Dionot, Director of L’Academie de Cuisine, was pleased but not surprised that the culinary arts school he founded in 1976 was recognized by the culinary community. “It has taken 29 years of hard work, but I am delighted that L’Academie has been recognized among the best culinary arts schools in the country. Our graduates are truly professionals. They are among the hardest working and most talented cooks in the business, and we receive great support from the fine dining establishments in the Washington area as well as around the country who hire our students and graduates in their kitchens,” said Chef Dionot.

New culinary arts training programs are beginning in July and October of 2005. At L’Academie de Cuisine, students can study:
- Culinary Arts, with emphasis on French cuisine and techniques
- Pastry Arts, from tiny hors d’oeuvres to elaborate wedding cakes
- And Recreational Classes for both beginners and experienced cooks

“L’Academie de Cuisine’s small classes and hands-on instruction with professionally trained chefs is a winning combination for training the chefs and pastry chefs of the next generation,” said Mark Ramsdell, Head Instructor in L’Academie’s acclaimed Pastry Arts Program.

For additional information on L’Academie’s award-winning culinary arts programs, call L’Academie de Cuisine at 301-670-8670 or download an application at www.lacademie.com.

About L’Academie de Cuisine
Founded in 1976, L'Academie de Cuisine is the Premier Culinary Arts School in the Washington, DC area. The school offers professional culinary arts career training beginning in July, October, January and April of each year. Other areas of study include part-time professional classes, continuing education, corporate team building, and a wide variety of recreational classes.

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

Koldkiss Announces Launch of Web Site for Shaved Ice Machines

Shaved ice machine manufacturer Koldkiss is pleased to announce the launch of www.koldkiss.com, Baltimore's most comprehensive snow cone syrup and shaved ice machine shopping cart site on the Web. The site offers snow cone syrups, shaveD ice machines, ice cream and snow cone business supplies, as well as ice cream toppings.

Baltimore, MD (PRWEB via PR Web Direct) June 1, 2021 -- Shaved ice machine manufacturer Koldkiss is pleased to announce the launch of www.koldkiss.com, Baltimore's most comprehensive snow cone syrup and shaved ice machine shopping cart site on the Web.

The Web site, a one-stop source for everything needed to make snowballs, snow cones, shaved ice, Hawaiian ice or top your ice cream business includes a complete flavor list of over 100 flavors including tropical fruity flavors.

Richard Weiss, owner of Koldkiss, is pleased to deliver the site featuring a shopping cart for easy shopping. The site offers snow cone syrups known as snowball syrups in Baltimore, shaveD ice machines, ice cream and snow cone business supplies, as well as ice cream toppings.

Coldish shave ice machines are high volume snow cone or snowball ice generators. Shoppers may make their purchases online at koldkiss.com or call Koldkiss at 800-894-2600.

About Koldkiss

Koldkiss, found on the Web at http://www.koldkiss.com, manufactures all Koldkiss products in their plant located in Baltimore, Md. Koldkiss works hard to add value to the economy by providing jobs to local citizens. The company produces high quality shaved ice machines, snow cone and snowball syrups and ice cream supplies all at the Baltimore plant. Koldkiss' ice shavers and syrups are all made with parts and labor provided here in the United States -- no imports!

Contact:
Richard Weiss
800-894-2600
e-mail protected from spam bots
www.koldkiss.com

Posted by Industrial-Manufacturing at 02:11 AM | Comments (0)

Give Dad a Home Cooking Consultant Personal Chef Service Gift Certificate for Father's Day

Doesn't Dad have enough golf clubs and cigars? A personal chef gift certificate is a unique, healthy, Father's Day gift idea for that special man in your life.

North Bellmore, NY (PRWEB) June 1, 2021 -- Home Cooking Consultant Personal Chef Service has unique gift ideas for Father's Day. A Personal Chef Service is perfect for dads, grandfathers, uncles, new or single dads and brothers. It is a thoughtful and well-received gift that can be customized for any occasion. If your typical Father’s Day Gift includes a golf club or baseball tickets, think about how happy Dad will be when he gets a break from planning, shopping and cooking meals for a week or more. Or perhaps your Dad wants to learn how to cook better. You can give cooking lessons as a gift to that special man in your life. Chef Lia can also provide a special dinner service for Dad which can include his favorite meal in the comfort of his own home. Gift Certificates are available in any amount. Create your own unique personal chef gift for Father’s Day with the help of Chef Lia Soscia.

Summer is approaching and everyone wants to eat healthier and lose weight. Chef Lia can help plan your meals according to your specific fitness goals. A complete service is offered including menu planning, food shopping, meal preparation, packaging, and cleanup.

Here are just a few of the recent comments from people who have recently received a Home Cooking Consultant Personal Chef Service Gift Certificate.

- My husband was very surprise to receive a personal chef gift certificate for his birthday. He is very excited about his upcoming lesson.
- My mom cried when she saw this personal chef gift certificate. She said it was so thoughtful.
- My mom was so excited about the gift certificate, she passed it around and showed it off to everyone we were with!
- She loved the gift! It was a big hit at the bridal shower.

Chef Lia also provides private cooking classes in your very own kitchen. The cooking lessons are customized for each student to match their culinary tastes. This is a great gift for someone who wants to learn how to cook healthier or to learn a specific cooking technique. To learn more about how you can surprise that special someone with a very special Father's Day Gift from Home Cooking Consultant Personal Chef Service, visit http://cheflia.com/giftcertificate.html or call 516-826-3169. Serving Long Island, NY area.

About Chef Lia
Chef Lia Soscia has been cooking for over 30 years and provides well-seasoned cooking advice and services to her clients. She has Serv-Safe food safety certification from the National Restaurant Association and has completed Professional Culinary training at Wilson Tech in Dix Hills, NY. Chef Lia is a member of the United States Personal Chef Association (USPCA), Cooking Club of America, Women Chefs & Restauranteurs, and the Bellmore Chamber of Commerce. Home Cooking Consultant Personal Chef Service is dedicated to bringing families and busy individuals back to a healthier dinner table. Serving the Long Island, NY area. For more information visit http://ChefLia.com or call 516-826-3169.

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

Steadily Growing Cooking Website Plans to Add More Recipes

Cooking website that offers more then just the "usual recipes for pies, cookies meat dishes, etc but also includes household tips such as homemade upholstery cleaner, furniture polish and athletes foot cures," growing steadily.

Topeka, KS (PRWEB) June 1, 2021 -- DeWayne Kevin Surbaugh, owner of Surbaugh Midwest (http://midwest.surbaugh.com) said that since his company acquired My-Online-Cookbook.com (http://www.my-online-cookbook.com) in January, the website has steadily grown. Through tireless promotion and word of mouth, the registered users of the website doubled the first month then doubled twice more since then. According to Surbaugh, statistics show the number of visitors for May so far has surpassed the combined totals for the previous four months.


Not only an Online recipe exchange, the website offers a place to post and read recipes of interest to the user. Surbaugh said, "New recipes are being posted all the time. Recipes include the usual recipes for pies, cookies, meat dishes, etc., but also includes household tips such as homemade upholstery cleaner, furniture polish and athletes foot cures." Surbaugh said that another 150-300 recipes are scheduled to be added, besides those being added by the registered users.

Surbaugh Midwest is based in Topeka and performs a variety of services from light hauling, to recycling, to web design. Among other online properties are surbaugh.com, a website that links the company's activities and creates a webportal for those with the last name of Surbaugh. The company also owns KevinsView.com, which is one of many blog sites that expresses the writer's views on various business and political news. Surbaugh says the company is small and struggling, but he believes that the company's online presence, "will make it viable within a year's time."

My-Online-Cookbook.com can be found at www.my-online-cookbook.com.

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