« June 2005 | Main | August 2005 »

July 29, 2021

Linen Tablecloths--A Secret Servant To Restaurant Revenues

Let's first open with the fact that a survey carried out in the USA found that in 2005, people attending restaurants with white tablecloths has increased by more than 40% compared to last year. To drive the point home, these same diners are spending more on their meals when dining out than they did a year ago. Thus it's pretty clear that in the restaurant industry, good quality tablecloths make a difference in the customers' eyes (new and existing) which helps take care of the restaurant business and ultimately the bottom line. So, the question is, what makes a good tablecloth?

(PRWEB) July 29, 2021 -- Let's first open with the fact that a survey carried out in the USA found that in 2005, people attending restaurants with white tablecloths has increased by over 40% compared to last year. To drive the point home, these same diners are spending more on their meals when dining out than they did a year ago. Thus it's pretty clear that in the restaurant industry, good quality tablecloths make a difference in the customers' eyes (new and existing) which helps take care of the restaurant business and ultimately the bottom line.

So, the question is what makes a good tablecloth? Well let's start with what we want from a tablecloth. Ultimately we would like the tablecloth to be and look clean, crisp yet soft and luxurious to the touch. However, it must not only look and feel good, we would also like the tablecloth to be highly practical which means that it protects the table surface from scratches and any other kind of damage, it absorbs all the sauces and drips that come from a juicy feast. Therefore, a couple of considerations need to be made…

Tablecloth materials are vitally important as they affect the way the tablecloths hang over the table, the way they feel to the touch, the way the light bounces off the cloth surface etc. There are various materials such as polyester, cotton, PVC and paper, and they all have their advantages and disadvantages depending on what the occasion calls for. If you are a café that serves greasy breakfasts and fast foods then PVC, polyester and other cheaper materials are probably more appropriate however, any restaurant that is serious would only consider Irish Linen.

From a restaurant point of view, Irish Damask Linen is the clear winner in this area without doubt. I acknowledge that it takes more effort and costs more in terms of the tablecloths themselves and the laundry costs, but in terms of the returns money wise and in what customers expect, Irish Damask Linen will not be beaten. Irish Linen is crisp, soft, elegant and will go with any restaurant no matter what cuisine is being served. Irish Linen also rests nicely on the tables; in fact I would recommend that you invest first in Irish Linen before table furniture, as the tablecloths would conceal any unsightly furniture that you may have in your dining establishment.

In terms of colors, white is usually the way forward especially for a restaurant geared towards formal occasions. It is a safe bet and proves to the customer that you have a clean kitchen with nothing to hide. White is also the color that exudes elegance, and class. If white is not a possibility and you would like to dare to be different, then you could always have a base tablecloth underneath with a different color. The size of the tablecloth will obviously depend on the dining table size, so be sure to ask you supplier by providing table sizes before hand for recommended sizes.

In the end, not all restaurants need Irish Damask Linen tablecloths, as excellent furniture is often a great style expression of the restaurant and cuisine served. However, if you are going to use tablecloths in a restaurant then consider the advice given, use Irish Linen, and don't take any shortcuts, it's your restaurant.

Contact:
Andreas Voniatis
01342833918
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:15 AM | Comments (0)

One Flax Seed Muffin a Day for 30 Days kills 31% of Breast Cancer Cells in Newly Diagnosed Women

Flax seed lignans are a powerful anti-cancer food that is capable of powerfully killing cancer cells in the body.

(PRWEB) July 29, 2021 -- Attn: Health/Medical Editor
One Flax Seed Muffin a Day for 30 days Kills 31% of Breast Cancer Cells in Newly Diagnosed Women

Linseed oil, made from flax seeds, is an extremely useful natural oil that is used as a preservative for wood, concrete, and as an ingredient in the manufacture of paints, varnishes and stains. Little did anyone realize that the discarded flax meal was a powerful therapeutic food for the treatment of breast and other cancers.

The role of flax seed lignans as a treatment for cancer has been studied in cell cultures and animals for years, but until a few months ago it has never been tested in humans with diagnosed cancers.

Canadian scientists, following up on previous studies conducted in mice, enrolled women newly diagnosed with breast cancer as volunteers to study the effects of flaxseed on breast cancer progression. In this study, one flaxseed muffin a day, containing a predetermined concentration of pre-lignans, was consumed per day for 30 days. Tissue biopsies were preformed prior to and after the 30 day period. The results showed that the flaxseed pre-lignans, converted in the intestines by bacteria into powerful anti-cancer lignans, were extremely efficient, in low doses, in killing the breast cancer cells in these volunteer women.

The results were nothing short of dramatic. The growth index in the cancer cells was reduced 34.2%, while the level of programmed cell death increased 30.7%. Women who expressed the HER2 (c-erbB2) metastatic oncogene saw its expression decrease by a dramatic 71%.

According to Dr. Stephen Martin, Chief Scientist of Grouppe Kurosawa, data like this has never been reported before.

“This study is critically important not only for breast cancer patients, but for all cancer patients because lignans kill many kinds of cancers, including the presently incurable melanoma. With the exception of palmitic acid, the common saturated fatty acid, specific foods do not normally have the ability to kill cancer cells. And we are only talking about one muffin a day. What if we ate two? This study is so exciting that it has me jumping out of my skin. This study and parallel studies are too important for the public health to be ignored so we decided to send out a press release.”

The WHO estimates that 1.2 million women will develop breast cancer in 2004. Since many of these women lack adequate medical care, they will eventually die from this disease. In the US, a country with unlimited medical resources, 211,240 women will develop breast cancer in 2005, and 40,410 will die. African American women in the US are particularly prone to develop and die from this cancer.

Medical costs are out of control in the US and throughout the world. Natural medicines such as lignans are cheap, non-toxic, effective in low doses, and the only hope for those without health insurance. Anyone can grind up flaxseed and put it in muffins, smoothies, yogurt or animal food. The idea that this simple seed can actually kill cancer cells in the human/animal body is almost overwhelming in its implications for human and animal health.

Grouppe Kurosawa, an organization dedicated to developing treatment protocols for acute and chronic diseases using only natural medicines and over the counter drugs, has compiled the information on lignans and cancer into the Medicinal Nutrition folder on it’s web site. The folder contains hyperlinked scientific references, and flax meal recipes
(http://www.grouppekurosawa.com/nutrition.htm) so people can investigate the medicinal powers of flaxseed on their own.

Posted by Industrial-Manufacturing at 04:14 AM | Comments (0)

Kahiki, Marion’s Tiki Celebration, is Back

Years ago, fifteen years ago to be exact, Marion’s Restaurant on the Bowery in New York City began a tradition of celebrating everything Polynesian each summer in August. Last year Marion’s decided to have a tiki hiatus and the loyal clientele revolted and demanded that it come back. What could we say except “Aloha” and that Kahiki will begin on Friday, August 19th and end just after Labor Day, Tuesday, September 6th.

For Immediate Release:
(PRWEB) July 29, 2021 -- The leis are back along with our famous Pu-pu platters, exotic drinks and Asian Pacific influenced dishes. Of course Marion’s will be decorated to the rafters with a colorful and flowery display that we’ll call ‘tasteful tiki’.

Right smack in the middle of Kahiki, The World Famous Pontani Sisters will be performing on Friday, August 26th. The Pontani Sisters are known for their glamorous Las Vegas style showgirl dance numbers with a downtown twist. They have been performing at Marion’s regularly for close to five years.

Marion’s annual celebration has an interesting reference. Marion Nagy, the original Marion, and her husband Harry were flying to Los Angeles to attend Harry’s brother’s wedding at then baseball star, Sandy Kovac’s house. It was in the early 1960s and their plane got diverted to Columbus, Ohio. Well, to make a long story short, they met friends there who took them to the newly opened million dollar Polynesian extravaganza, Kahiki.

There were the ‘Mystery girls” serving volcano drinks and classic Polynesian fare. Marion and Harry had a hoot of time. Unfortunately, the Kahiki was torn down a couple of years ago and is now a Walgreen’s. Marion’s son, Richard Bach, remembering the story, went to the original Kahiki with his partner in the restaurant, Michael Howett, and they agreed that Kahiki needed to be at Marion’s. That is how the tradition started.

Kahiki at Marion’s is a fun filled event. The staff is dressed in Hawaiian shirts, sarongs and grass skirts. The bartenders create tasty summer cocktails like ‘The Volcano’ think L.I. Ice tea gone exotic, ‘Hawaiian Punch’ and the ’Sex Trip to S.E. Asia’ a mango cosmopolitan. On the menu, the Pu-pu platters are piled with delights like hoisin rubbed ribs, spring rolls, vegetable dumplings and coconut shrimp. Entrees spotlight classic and modern Asian infused creations. Mahi-mahi with assorted tropical fruit chutneys, Five Spiced Filet Mignon skewers and Roasted Pig with green apple and pineapple salsa.

Desserts will take you over the top. Caramelized Banana Tartlets, Fresh Strawberry ‘Soup” with lime, ginger and mint sorbet and ‘Oh my Goddess!’ a chocolate cappuccino pot au crème with a whiskey granite. And of course we are going to be decorated ‘Tropical”!

When: Friday, August 19 through Tuesday, September 7.

Hours: Monday-Thursday 5:30 to Midnight, Friday and Saturday 5:30 to 1am and Sundays 5 to 10pm.

Reservations and information: 212 475-7621, contact Toni Capasso

Marion’s Continental Restaurant & Lounge, 354 Bowery between East 4th and Great Jones Streets, New York, N.Y. 10012

Posted by Industrial-Manufacturing at 04:14 AM | Comments (0)

Cirelli Foods announces winners of grill raffle

Cirelli Marketplace is holding a number of summer promotions, and they encourage the public to stop by their new retail location, conveniently located off Route 495, at 30 Commerce Boulevard in Middleborough, Mass.

MIDDLEBOROUGH, MA (PRWEB) July 29, 2021 -- New England's largest, family owned broad line foodservice distributors, Cirelli Foods, recently announced the raffle winners of Charbroil Grills.

During the month of May, Cirelli’s gave raffle tickets to customers who purchased at least $75 worth of product from their retail store, Cirelli Marketplace. The four winners are: Joe Maiuri of Plymouth; Denise Kokoros of Braintree; Mike Rogers of Halifax and Barbara Bryant of Lakeville.

Cirelli Marketplace is holding a number of summer promotions, and they encourage the public to stop by their new retail location, conveniently located off Route 495, at 30 Commerce Boulevard in Middleborough, Mass.

Formerly known as Cirelli's Cash & Carry and founded in 1967, Cirelli Marketplace is now 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.

“We’re stocked to meet all of our customers’ summer grilling needs. To show our appreciation to our customers, we’ve developed several ongoing promotions – including very competitive pricing and raffles - to thank them for their loyalty,” said Ray LeBlanc, CEO of Cirelli Foods, Inc.

Cirelli Expansion
Originally founded in Brockton over 50 years ago, Cirelli Foods is now located in a new, $13 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. 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.

Posted by Industrial-Manufacturing at 04:12 AM | Comments (0)

July 28, 2021

Christmas is Coming Sooner than You think with Corporate Gift Hampers in High Demand for the Festive Season

Too few companies start thinking early enough about planning their Christmas corporate gifts. It is really at this time of year that large volume hamper orders should be placed. Many companies leave it too late to plan out exactly what they want their luxury Christmas hampers to contain. The Christmas Hamper Store recommends that companies order early to ensure they receive exactly the hampers they want, and to create a lasting impression on their clients that shows you really value the business they have given you over the course of the year.

(PRWEB) July 28, 2021 -- Luxury gift hampers are the ideal gift for businesses to send to their clients and trusted suppliers. Hampers at Christmas time are a form of corporate gift that can be shared around the office or taken home and slowly enjoyed right throughout the Christmas and New Year Period. The personalisation that goes into the products enclosed in the hamper can create a sense of generosity combined with a good deal of thinking about the things your client will love. The Christmas Hamper Store's hamper selection can be seen at: http://www.christmashamper.com/chtmenu/products.asp?PC_ID=40.

David England – Managing Director of The Christmas Hamper Store said:

“Christmas hampers create the right impression for a company serious about its business relationships. We have sold Christmas Hampers for over 20 years now fulfilling corporate hamper requirements with a range of luxury Christmas hampers (direct from Scotland) to suit most corporate budgets. We receive a range of orders from one unit private individuals to blue chip companies who buy their corporate gifts in the thousands.“

Over the last five years we have seen an ever increasing amount of business move online although we still use a brochure based mail order alternative that can be requested at: http://www.christmashamper.com/chtmenu/brochure_request.asp.

Last year www.ChristmasHamper.com received and managed to deliver orders up until December 15th. However, with tight deadlines and increasing workloads, many companies risk missing the boat – once the Christmas rush hits the couriers also become overrun before the Christmas shutdown. So the message is – order your luxury Scottish Christmas hampers now at: www.christmashamper.com.

Posted by Industrial-Manufacturing at 03:55 AM | Comments (0)

How Safe Are We Really? Could the Next Terrorist Attack Be Against The United States and Our Milk Supply?

Dr. Paulo Reyes believes there is a clear and present danger for terrorists to use chemical agents such as smallpox against us. Recent reports concerning the dangers to our milk supply, the bombings in London, and now news that US could be next fuel this fear. Have we done enough?

Los Angeles, CA (PRWEB) July 28, 2021 -- With the tragic events unfolding in London on July 7, 2005, the scare of terrorists attacking on US soil, rampant reports of the possible threat to our nation’s milk supply, and school less than three weeks away, one is left to wonder how safe we really are? Could terrorists use biologic agents, such as smallpox or anthrax, against us? And has the government done all it can to protect its citizens? Dr. Paulo J. Reyes thinks we need to do more and continues to bring awareness about what he considers “clear and present danger.”

Headlines of the dangers to our milk supply were stirred by a recent report by researchers at Stanford University. This report generated significant press coverage including articles in Washington Post, Fox News, USA Today, and CNN to name a few. It reiterated the vulnerability of our nation’s milk supply. Study leader Lawrence M. Wein, noted what raised even greater suspection was the fact that the government tried to delay the report’s release. Rick Weiss wrote in the Washington Post on June 29th concerning the report, “About a third of an ounce of botulism toxin poured by bioterrorists into a milk truck en route from a dairy farm to a processing plant could cause hundreds of thousands of deaths and billions of dollars in economic losses, according to a scientific analysis that was published yesterday despite efforts by federal officials to keep the details secret.”

Dr. Paulo J. Reyes, a practicing Emergency Room Doctor and First Responder to Disasters in Los Angeles, California with a medical career spanning 25 years, is also the author of the medical thriller, Sledgehammer (ISBN # 0-595-66984-0). He has spoken for years about the threat of a smallpox attack and is an avid supporter of nationwide vaccinations. Through extensive research, his training as a First Responder for terrorists attacks, and his understanding of the health care system, he feels there is enough evidence to support the possibility of terrorists using smallpox as a weapon against us. Reyes contends, “What if smallpox, a disease thought to be eradicated, was used to devastating effect as a weapon of mass destruction? U.S. intelligence has publicized the possible existence of stocks of smallpox in Iraq, North Korea, France and Russia as grounds for concern that it might be used as a weapon of mass infection against us. Knowing what we know about the workings of al-Qaeda, shouldn’t we do more to protect ourselves against this?”

Reyes’ book, Sledgehammer, details an outbreak of Smallpox and its devastating and fatal effects. It portrays how rapidly the disease spreads, the potential extensive devastation if air-borne, and the fatality of those in contact. Of utmost importance is the alarming realization that the government won’t accept the reality and diagnosis because of their belief smallpox is no longer a threat. Reyes acknowledged once having first hand experience of a case in the ER while working, which presented with symptoms similar to smallpox. However, in contacting the CDC he was informed of the improbability of it being that disease. Reason given -- This disease no longer exists. We know that the danger exists today. Let’s bring this possible threat to the table and address it, solve it, and then rest assured that our nation has done all it can to fight the evils against it.

For more information on the dangers of smallpox go to Dr. Reyes website at http://www.pauloreyes.com. His book, Sledgehammer is available online at Barnes & Noble and other leading bookstores.

Media -- Dr. Paulo J. Reyes, the Author of the fiction thriller, Sledgehammer, has previously appeared on CNN and is available for TV, Radio, newspaper and other media interviews. Please contact Diana Ennen at e-mail protected from spam bots or (954) 971-4025 to schedule Dr. Reyes.

http://www.pauloreyes.com
Diana Ennen, e-mail protected from spam bots
954) 599-3067

Posted by Industrial-Manufacturing at 03:55 AM | Comments (0)

Research and Markets: Everyone from Producer to Retailer Affected by Food Traceability

Dublin (PRWEB) July 28, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c21433) has announced the addition of Food and Livestock Traceability to their offering

Recent devastating outbreaks such as foot and mouth disease, mad cow disease and avian flu plus contamination recalls and bioterrorism are driving strict new legislation on food traceability. In addition, consumers are also demanding more information about the food they consume (as do the police and customs).

This report analyses the need for RFID, DNA and other technologies to enable food traceability. Ten year forecasts, case studies and technology evaluations provide a complete analysis on the topic in this 250 page market intelligence report researched globally by our experts.

Traceability has become a buzzword in the food industry. Consumer demands for higher-quality foods and more variety have never been greater. Spurred on by recent food scares around the world, such as mad cow disease and bioterrorism fears, governments are forcing the adoption of food traceability systems.

Everyone from producer to retailer will be affected by food traceability. This state-of-the-art review deals with the key topics of traceability - technology, law, forecasts and case studies.

A must read for anyone involved in the food industry.

Although tens of millions of RFID tags have been applied to livestock and food and millions of biometric procedures have been carried out, there is no analysis of the global situation and the lessons of success and failure. The potential for RFID tagging of livestock is billions yearly and the potential for radio tagging of food is in trillions a year, but what are the forecasts for such tagging at animal, pallet/case and item level for the next ten years? Which countries are in the lead and where will the next wave of technologies, laws and mandates be applied? These and other vital questions are answered for the first time in this major new report.

Written by Emma Napier, a practicing veterinarian, and Dr Peter Harrop, and backed by our technical experts located across the world, this report analyses what is going on from fish to cattle, from Botswana to Japan and Canada. It identifies the most impressive suppliers and putative suppliers, the new technologies, the market drivers and much more.

This industry is on the move in a major way. It includes market pull, with McDonald's the world's largest outlet for cooked meat recently mandating full traceability from suppliers and Wal-Mart, the world's largest retailer, mandating RFID on all incoming pallets and cases. This is a prelude to tagging everything. It has legal push with the new European Union legislation in 2005 demanding "one up one down" traceability and the US Homeland Security legislation demanding unprecedented levels of traceability. China and Japan are also in the lead, and they have their own concerns. For example, Japan is convicting criminals that pass off inferior foreign fish as coming from Japanese waters.

Billion dollar businesses will be created as a consequence - much the same as happened with barcodes years ago.

By 2015 900 billion food items could be RFID tagged, and 824 million livestock will have more sophisticated, more expensive tags on or in them. However, new technologies, now being developed, will be needed for the food items. The livestock figure could easily be doubled if chickens are tagged, something of vital interest to the Government of Thailand, which ships 400 million chicken carcasses yearly and could have its whole industry wiped out by the new, virulent avian flu.

Contents are entitled as follows:-
Implementation of Food Traceability
Traceability of Animals
Traceability of Animal Products
Meat Authentication
Fisheries and Aquaculture
Fresh Produce, Seeds and Beverages
Milk and Eggs
Genetically Modified Organisms
Bioterrorism
Future Technologies
Tables
Figures

For more information visit http://www.researchandmarkets.com/reports/c21433

Laura Wood
Senior Manager
Research and Markets
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 03:54 AM | Comments (0)

July 27, 2021

Calcium Supplement NanoClean Neutralizes Harmful Chemicals in Food

NanoClean is a calcium supplement that contains calcium and mineral ions to help neutralize harmful impurities and chemical pollutants in food.

(PRWEB) July 27, 2021 -- Maxmyer International, Inc. has introduced NanoClean, an all-natural calcium supplement and food cleanser that blends calcium and alkaline mineral ions to promote superior health.

The calcium supplement instantly neutralizes harmful impurities, such as chlorine, and infuses beneficial ionic trace minerals when used to clean food.

“Most fruit and vegetable cleaning agents can only reach the dirt, residue, and germs on the surface of the food,” said Jeff Henderson, Director of Marketing for Maxmyer International, Inc. “Because of its mineral ions, Maxmyer NanoClean is able to clean the food's surface as well as penetrating safely into the food to flush out bacteria and harmful toxins found in pesticides, herbicides, and fertilizers.”

Using the Maxmyer NanoClean as a food cleanser has several healthy benefits, including:
* Neutralizing and reducing toxins accumulated in food
* Improved taste and freshness
* Promotes oral hygiene with sea salt minerals
* All-natural calcium supplement for food

While the NanoClean calcium supplement is formulated primarily for the cleansing of fruits and vegetables, it can also be used for washing rice, meat and poultry.

To place an order or to see further details outlining the properties and benefits of the Maxmyer NanoClean calcium supplement, visit www.calclean4u.com or call 626-934-8578. For a limited time only, customers can receive 40 percent off their order of the Maxmyer NanoClean calcium supplement.

About MaxMyer International, Inc.:
Maxmyer International, Inc. uses state-of-the-art Nanotechnology as its foundation. The company has combined patented, 100 percent natural raw material process techniques and developed a dietary supplemental product line that is quickly and easily assimilated by the human body. They are located in Los Angeles, California and are taking the American mainstream market as the starting point of its mission to permeate the entire global health food market with the NanoClean calcium supplement.

Advertising for Press Releases by Xeal Precision Marketing

Posted by Industrial-Manufacturing at 03:05 AM | Comments (0)

July 26, 2021

Heatwave Mobilizes Consumers Into A Buying Frenzy

Heatwave Mobile Advertising floods the streets of Houston, Texas with a unique in city advertising program for Northern Tool & Equipment that is driving consumers into a frenzy of buying activity for their products.

Minneapolis, MN (PRWEB via PR Web Direct) July 26, 2021 – Heatwave Mobile Advertising employs its new technology mobile billboard advertising to promote Northern Tool’s four new Houston stores, demonstrating its targeted in city reach with a frequency that breaths full time, crisp color exposure into this advertising campaign.

Heatwave CEO and Co-founder, Chad Brink stated, “our in city, regional, and national mobile advertising programs dynamically extend the reach of advertisers like Northern Tool so that tremendous exposure to a targeted consumer is well within the advertisers grasp at a low cost CPM rate of under one dollar. Heatwave media helps induce your audience to become willing buyers of your product or service.”

Mr. Brink went on to extend a one time free offer in the attached media file that will put the vision of your Company’s truck advertising image right on your desk, and put you in the drivers seat. He commented, “you will be in control of the road on the advertising super highway. You will be in a position to burn up the competition with envy.”

In the Northern Tool and Equipment campaign, Heatwave Mobile Ads were used for one month to promote a new store opening, and create a presence for this leading chain. These easily installed, no bumps, no wrinkles, seamless picture perfect Super Color Digital printed vinyl panels are perfect for seasonal promotions, new product testing and long term market recognition.

Don’t miss out on the opportunity to have Heatwave Mobile Billboards drive potential consumers into a buying frenzy. Heatwave’s Rolling Billboards can’t be ignored or shut off, ensuring a constant interrupt at a different place and different time all the time.

About Heatwave Mobile Advertising
Heatwave Mobile Advertising 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. For our special one time free offer access the attached media file.

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 01:27 AM | Comments (0)

The Copper Beech Inn Announces New “Sommelier Package”

Connoisseurs of food and wine will delight in the latest offering from 4-Star Inn and Restaurant.

ESSEX, CT (PRWEB) July 27, 2021 -- The Copper Beech Inn today announced its newest room-and-dining special: “The Sommelier Package.” This upscale offer for connoisseurs of gourmet dining and fine wine is available year-round, and includes:


· Two nights lodging at The Copper Beech Inn, a gracious 1880's Victorian (all rooms are air-conditioned, some have private decks)

· A half bottle of Wine in room upon arrival. Choice of either red or white.

· Full breakfast each morning

· A three-course candlelit dinner for two at the Inn's AAA Four-Diamond restaurant in one of the snug, distinctive dining rooms. The restaurant was recently awarded highest ratings by Zagat Guide, Connecticut Magazine, Hartford Courant and The New London Day

· Free Tour, Tasting and a bottle of wine of your choice from Jonathan Edward Winery in Stonington.

· Through an exclusive arrangement with retailers, VIP discount coupons to Clinton Crossing Premium Outlets and Tanger Outlets. Enjoy hundreds of dollars in savings (on top of everyday low prices of 25-70% off) at seventy designer outlet stores such as Polo Ralph Lauren, Coach, Brooks Brothers, Barneys of NY, Timberland, Van Heusen, Eddie Bauer, Wilson Leather and Levi.

· All taxes and dinner gratuityThe Copper Beech Inn’s Sommelier Package offers savings of up to 20%.

The 2-night package starts at just $521/couple, and is subject to availability.

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 01:26 AM | Comments (0)

FOODCO Reports Record Q2 '05 Net Profits Of Aed 74.5 Million -- Up By 204%

FOODCO sees sustainable growth till year end.

(PRWEB) July 26, 2021 -- The Abu Dhabi National Foodstuff Company (Foodco) reported a record second quarter net profit of AED 74.5 million (US$20.29 million) up by 204 per cent on Q2 2004 results.

The results were accomplished with a substantial increase in Q2 sales for the current year up by 11 per cent to reach AED 45.3 million (US$12.34 million). Net income from investments too went up by 124 per cent to reach AED 75.8 million (US$20.65 million) during the second quarter.

"These robust results have been achieved as we focus our core energies on strengthening our sales to the neighbouring re-export markets that span the GCC and the wider Middle East and reinforce our supplier base that now covers every major business centre in the world," said Foodco’s Managing Director and Member of the Board of Directors, Ahmed bin Ali Al Dhahery.

He noted that shareholders equity for Q2 ’05 grew by a noteworthy 61.28 per cent to reach AED 277.4 million (US$75.58 million). "We have strived to bring genuine satisfaction to people in the region through offering products of the highest quality at competitive prices and enhanced the value for both consumers and stockholders," Mr. Al Dhahery stated.

Foodco’s Q2 profits denote a significant progress in the company’s profitability as the they have succeeded in forming a synergistic trading network within the region that facilitates trade with buyers across international frontiers enabling a continuous supply of top quality products at modest prices. "Foodco’s products move into the hands of buyers swiftly meeting the demands of the marketplace as we are firm on delivering the best value in food products that the world has to offer to the regional market," Mr. Al Dhahery said.

Foodco has acquired a reputation over the years for its efficient marketing and wide distribution network. The company retains a large portfolio of high profile brands that are household names throughout the region.

Established in 1979 as a Public Shareholding Company - Foodco is a driving force in food importing and trading within the region. Foodco operates under the patronage of His Highness Sheikh Khalifa Bin Zayed Al Nahyan, the President of the UAE. The company is head quartered in Abu Dhabi with branches in Dubai and Al Ain.

Prominent among Foodco’s portfolio of brands include Virginia, Shehrazade, Mubarak Basmati Rice, Hafeet Spring Water, Quick Tea, Karkade Cordial Drink, F Tissues, Al Safwa Powder Milk, Danchi Chicken, Master Food and Master Chef range of food products.

For more information, please contact:
BIZ COM - "For PRoactive Communications"
P.O. Box 48889,
Dubai – UAE
Tel: +971 4 332-0888
Fax: +971 4 332-0999

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

July 25, 2021

Flor de Sal USA Announces Inclusion of Necton S.A.’s hand-harvested, gourmet sea salts in the Authentic Food Artisan program at Whole Foods Market®

Flor de Sal USA and Necton S.A., producer of hand-harvested traditional sea salt, announce the recent acceptance of Necton’s products into Whole Foods Market’s Authentic Food Artisan™ program.

Seattle, WA (PRWEB) July 25, 2021 -- Flor de Sal USA and Necton S.A., producer of hand-harvested traditional sea salt, announce the recent acceptance of Necton’s products into Whole Foods Market’s Authentic Food Artisan™ program.

“We’re proud to be counted amongst the esteemed products represented in Whole Foods Market’s Authentic Food Artisan program," said Joao Navalho of Necton. "We applaud their commitment to finding the highest quality foods that also represent tradition, purity and regional identity. Their selection of our products, to fulfill that goal, means many more will have the chance to experience the fruits of our labor. We welcome the opportunity to introduce Whole Foods Market shoppers to the great-tasting products that result from our own commitment to quality and craftsmanship.”

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 millennia. 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.

“Whole Foods Market’s line of Authentic Food Artisan foods are exceptional products created with the highest regard for tradition, taste, purity and passion,” said Mary Margaret Graham of Whole Foods Market. “AFA products are all handcrafted and carry a special quality symbol to identify the product as truly exceptional. Necton’s products are true examples of this quality, and we are pleased to offer these hand-harvested salts.”

Necton’s Traditional Sea Salt (Sal Marinho Tradicional), 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 Necton S.A.:

Recipients of the 2001 Slow Food Award for the Defense of Biodiversity, Necton S.A.'s salts are hand-harvested from the Algarve region of Portugal, within the Ria Formosa Natural Park- a wetland which had been fallen into disrepair from industrial dumping and maltreatment of the land. With the revitalization of these salt pans, this area has seen the welcomed return of many of the area's native wildlife species, not to mention the reintroduction of a nearly lost skill – the art of harvesting sea salt using traditional methods. More information on Necton's saltworks and their efforts in the Algarve region can be found at http://www.necton.pt

About Whole Foods Market’s Authentic Food Artisan Program:

Whole Foods Market knows that many of the world's finest producers of food and wine are small, family-run enterprises passionate about handcrafting the finest foods in small batches using traditional methods. From vinegar aged in French oak barrels in Modena, Italy and estate-grown teas from India to honey harvested just after the nectar is ripened by bees on the Big Island of Hawaii, the company’s buyers search the world to find these select few producers who exemplify this commitment to excellence and all-encompassing attention to detail. Whole Foods Market recognizes these special food artisans with an Authentic Food Artisan (AFA) seal signifying the producers' dedication to traditional craftsmanship and to the delicious fruits of their labor of love. This special purchasing program to hand pick the best products is a natural extension of Whole Foods Market's commitment to bringing our shoppers the highest quality organic foods that also represent tradition, purity and regional identity.

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 02:38 AM | Comments (0)

Carbs A Weigh, Inc Wins Big at NNFA

Carbs A Weigh, Inc. a New York based manufacturer of "Wheat Free/Gluten Free" low sugar frozen pizza, snacks and entrees has won the Peoples Choice Awards in 2 categories at the 2005 National Natural Foods Association (NNFA) show in Las Vegas.

Carbs A Weigh, Inc walked away with two First Place Peoples Choice Awards this past weekend at the NNFA show in Las Vegas, Nevada. The unique line of "Wheat Free/Gluten Free" All Natural frozen pizzas won for "Best Snack Food - Non Sweet" and "Best Baked Food".

John Muscarello, President of Carbs A Weigh said " For the second year in a row, our product has won and proven our consistency and commitment to a great tasting product. The response by those store owners sampling the pizza was nothing less then phenomenal.

Howard Sanders, Corporate Sales Manager for Carbs A Weigh stated that: The growing "Wheat Free/Gluten Free" category is exploding. The store owners that we have spoken with this weekend are excited that they will soon have access to a line of frozen pizza that actually tastes great and fits their customers dietary needs. You can find our pizzas at Shop Rite, Big Y, Wegmans right now and we are awaiting codes to come up at several other retail chains.

The entire product line is "Wheat Free/Gluten Free" with no added sugar and "Tastes Great". Anyone who is struggling with the dietary restrictions of diabetes or celiac disease can now enjoy great tasting pizza and cheese crisps. (It is estimated that one out of every 133 people may have some form of Celiac Disease. www.celiac.org)

Visit us at www.carbsaweigh.com or call toll free 1-800-321-1633 for further information.

Posted by Industrial-Manufacturing at 02:37 AM | Comments (0)

Vending Solutions, LLC. Promotes Daniel Dermody to Director Of Internet Marketing

Seattle, WA (PRWEB) July 23, 2005- Vending Solutions announced it will promote Daniel Dermody to Director of Internet Sales and Marketing. His new position will involve directing Vending Solutions Internet marketing campaigns as well as overseeing the Vending Solutions website www.vendingsolutions.com Daniel Dermody has been with Vending Solutions since 2001 working to improve the VendTrak™ system to advance vending services.

“This new promotion is very exciting, I look forward to helping companies learn about our vending machines and vending services. I hope to market our snack machines and amusement vending programs more aggressively. “ said Daniel when asked about his thoughts on the new position.

Internet marketing has helped many companies including Vending Solutions. “Our beverage vending and soda vending has had great success through utilizing Internet marketing. I plan on marketing snack machines and amusement vending in the same way,” said Daniel when asked about Internet marketing.

Daniel also has ideas to improve Vending Solutions market exposure by using Internet marketing. “Many companies under estimate the importance of web listings and do not take the proper steps to ensure they receive a high ranking. I plan on increasing our web rankings for all of the vending related keywords.”

Daniel also manages the sales generated through Vending Solutions marketing campaigns. “As far as the sales portion of my job is concerned I look forward to working directly with our customers. I have a chance to speak with interesting people from around the world. I can’t wait to help people find out about our vending machines and vending services.”

Vending Solutions is a national vending management company that specializes in vending machines and vending services. Vending Solutions services the United States and Canada. Vending Solutions provides free full service vending machines to companies of 40 employees or more. Vending Solutions services a wide variety of locations including schools, malls, and many other locations. Vending Solutions pioneered the creation of the VendTrak™ system. VendTrak™ analyzes every vending machine to optimize service and enhance revenue.

Posted by Industrial-Manufacturing at 02:36 AM | Comments (0)

New Recipe Management Software Helps Atkins Diet Fans

AccuChef is a new recipe management software that perform a nutritional analysis (including exchanges) of your recipes using the included USDA SR15 database. The latter feature is critical to the Atkins diet followers who need to track their carbohydrates calories intake.

(PRWEB) July 23, 2021 -- AccuChef is a full-featured recipe organizer that starts you out with a collection of recipes and lets you add as many as you want (thousands available for free from our web site, millions available on the Internet).
Screenshot: http://www.deprice.com/images/accuchef_sb1.jpg

AccuChef can perform a nutritional analysis (including exchanges) of your recipes using the included USDA SR15 database and resize your recipes for up to 999 servings. Features include a spell checker (with support for over 20 languages); an e-mail utility that supports MAPI, SMTP exchanges and built-in PKZIP/WINZIP compatible compression. Search for recipes based on any element, even type in some ingredients you have on hand and let it suggest recipes you can make.

A menu planner lets you add recipes for a day's meals and snacks then creates a shopping list of required ingredients in store aisle order (supports the Pocket PC shopping list program VOShoppingList too)! Before you head to the store, let it check the built in coupon database to see if you have any applicable coupons.

AccuChef will import Meal-Master, MasterCook, regular text, or you can paste in recipes from any web site. Export Meal-Master, MasterCook, comma separated value or text. Export to individual text files using the recipe name as the file name, copy them to your PALM or POCKET PC and take them with you!

You can sort recipes alphabetically by name, category, or main ingredient or jump to the area of interest using alphabetical tabs. Personalize your printouts by adding pictures of the recipe (BMP or JPG).

You can print in formatted layout on plain paper, 3x5 and 4x6 index cards or any other sized paper your printer will support, print nutritional labels or completely design your own output! You can generate a web cookbook and upload it to the Internet to share your creations with the world! You can even print out double sided cookbooks of your recipes complete with a table of contents for sharing with the family, creating heirlooms or as a fund raiser for your Church or school.

AccuChef is available for free download at
http://www.deprice.com/accuchef.htm

Posted by Industrial-Manufacturing at 02:35 AM | Comments (0)

ITD to Launch Automated Temp-Taker at Florida Restaurant Show

Innovative Technologies by Design, Inc. will launch the automated Temp-Taker. Designed to streamline the food safety manangement process, the Temp-Taker will be previewed for the first time during the Florida Restaurant Show.

Melbourne, Fla.(PRWEB) July 23, 2021 -- Innovative Technologies by Design, Inc. (ITD), a food safety management company, will launch the first product in their food safety management line, the Temp-Taker, at the Florida Restaurant Show in Orlando, Florida, September 9-11, 2005. ITD will provide a simulated look at the product’s user interface, software application and usage environments.


The Temp-Taker is an automated temperature recording device, programmed to walk users through restaurant-specific, food safety protocol. The plug –and-play design allows for easy uploading to a main computer and customized software provides data management capabilities for analyzing and reporting time and temperature data.

Unique features include HAACP presets, alarm controls, customizable options, and a stainless steel thermocouple probe, providing fast results and accurate temperature recordings and documentation.

“As a manager in the food industry, I have witnessed the struggles of food safety management procedures,” says Jason Mobley, president of Innovative Technologies by Design, Inc. “Our mission is to create products that take the guesswork out of the process to provide an easy to use system with reliable results.”

The Temp-Taker will be available for pre-order at the Florida Restaurant Show with scheduled delivery in Winter 2005. ITD will launch an automated food preparation labeling system Spring 2006.

Innovative Technologies by Design, Inc. specializes in food safety management products. Headquartered in Melbourne, Florida, the company offers streamlined solutions to efficiently monitor quality within the food safety industry. For more information, call 321.676.3194 or visit www.i-tbd.com.

Posted by Industrial-Manufacturing at 02:34 AM | Comments (0)

Nip ‘N Tang™ Fruited Horseradish Takes Top 3 Spots on Amazon.com

West Hartford, Conn. (PRWEB) July 23, 2021 -- For the last 24 hours, Nip ‘N Tang™ fruited horseradish has held THE TOP 3 SPOTS as Amazon.com’s best selling gourmet food!

Wittman Specialty Foods of West Hartford, Connecticut is relishing in its popularity after its products were featured in the New York Times.

“We are the leaders in our category and we couldn’t be more pleased,” said Brian Wittman, President. “By using Amazon.com, customers can choose amongst the finest gourmet products in the world. They chose us.”

Brian and Jennie Wittman formed Wittman Specialty Foods six months ago to bring its delectable condiment to a national audience. Known previously to a local market, the Wittmans have grown the product exponentially through the gourmet food community. Nip ‘N Tang™ fruited horseradish is offered by select representatives to the wholesale trade and available at gourmet food shows.

This versatile horseradish sauce, which comes in apricot, cranberry and pineapple flavors, is refreshing as a dip when mixed with vanilla yogurt or used as a spread on any soft cheese. It enhances meat, fish and poultry as a glaze. Made of all natural ingredients, it is available in attractive 13 ounce glass jars.

Wittman Specialty Foods LLC is a member of the National Association for the Specialty Food Trade (NASFT) and the Connecticut Food Association. Wittman Specialty Foods can be contacted at (860) 231-9420 or on the web at nipntang.com.

Posted by Industrial-Manufacturing at 02:33 AM | Comments (0)

July 22, 2021

Research and Markets: Gender Marketing in Food and Drink Industry is a Growing Phenomenon

Dublin (PRWEB) July 22, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c21131) has announced the addition of Gender Marketing Strategies in Food and Drinks: Future Profit Opportunities, Best Practice Innovation and NPD to their offering

Men and women both feel they are not targeted appropriately by marketers- too many products are gender neutral and consumers feel there is a lack of products targeted directly at them.

Top gender targeted categories such as meal replacements and diet foods, health drinks and energy drinks reveal that gender targeting tends to fit with products with health benefits.

Explicit gender marketing is low, of the new products tracked between the period 1st January 2000 to 1st January 2005, 0.6% were aimed at women and 0.2% were targeted at men.

The opportunity in health products is the different attitudes towards health that open up opportunity. For example, there is a stigma attached to men dieting, Pepsi solved this issue by formulating diet drinks, which did not have 'diet' in the brand name, such as Pepsi Max and Pepsi One.

Women dominate consumer goods spending. They are responsible for 80% of all purchases and 82% of all consumer goods spending.

"Gender Marketing Strategies in Food and Drinks: Future Profit Opportunities, Best Practice Innovation and NPD" is a report revealing best practice innovation case-studies for targeting consumers and the role gender takes in devising new product development strategies. This new report will enable you to identify how gender impacts upon the marketing mix and your marketing strategies and reveal whether your products should move towards a more gender neutral or gender specific positioning.

Increase your product sales by uncovering the most profitable categories for gender targeting and identify the most lucrative categories for targeting men and women individually.

For more information visit http://www.researchandmarkets.com/reports/c21131

Laura Wood
Senior Manager
Research and Markets
Fax: +353 1 4100 980

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

Veteran Food & Beverage Director Added to the Ranks at The Palencia Club

The Palencia Club, located within the award winning, master-planned Palencia community, will soon be experiencing a few changes -- not only will there be some brand new items on the menu, but a newly-hired driving force behind the culinary direction of the club's private dining room and open-to-the-public cafe.

St. Augustine, FL (PRWEB) July 22, 2021 -- The Palencia Club, located within the award winning, master-planned Palencia community, will soon be experiencing a few changes -- not only will there be some brand new items on the menu, but a newly-hired driving force behind the culinary direction of the club's private dining room and open-to-the-public cafe.

Allen Lancaster, a highly "seasoned" food and beverage professional, with experience ranging from intimate luxury-style clubs to five-star rated hotels, will be filling the role of Food & Beverage Director.

Beginning later this month Lancaster will oversee all areas of the private club's food and beverage operations, including overseeing banquets, budgeting, and motivating staff. The latter will be where his Bachelor or Arts Degree in Psychology from The College of William and Mary come in handy. He will also work closely with executive chef Hal Holanchock to develop menus for the CafÇ on the Green, Members Only dining room and events ranging from elaborate mid morning brunches to elegant evening wine tastings.

Although his plate will be piled high, Lancaster is more than ready for the challenge. "I'm really looking forward to this opportunity," said Lancaster. "From the first moment I stepped into The Palencia Club, I've been really impressed by what I saw. The level of quality offered in the dining venues is already outstanding, and I plan to use my experience and skills to raise the bar even further."

Before coming to The Palencia Club, Lancaster led the world-renowned Tournament and Players Club at Sawgrass to win two consecutive Premier Cru Awards - an honor bestowed by TPC national headquarters for outstanding performance and exceptional customer service. And as part of the team at Amelia Island Plantation he was responsible for the daily function of the oceanfront restaurant located in the Amelia Inn, as well as the lunge and room service departments.

Further away from the sandy beach and gently swaying palm trees of northeast Florida, Lancaster directed nearly 15,000 square feet of resort and banquet facilities at one of North Carolina's premier resort destinations -- Pine Needles Lodge, Mid Pines Inn and Golf Club. In Texas his responsibilities at the Shadow Hawk and Houstonian Golf Clubs, and Houstonian Hotel, Club and Spa included providing guests with intimate and personal fine wine and food experiences. While in Washington, Lancaster was the Food and Beverage Service Manger at The Hay Adams Hotel, located directly across the street from the White House. As service manager he was responsible for providing flawless service to the most influential people in the country.

It's quite an impressive resume, one that The Palencia Club's general manager, Jackie Wilson, just couldn't resist. "I was very impressed by Allen's extensive experience and consummate professionalism," said Wilson. "This is a guy who really knows his stuff." Not only does he posses a unique understanding of a resort destination like The Palencia Club, with its varied dining venues, but he also shows a flair for elevating food and beverage operations to the Five-Star level. The CafÇ on the Green, Bar & Grill and Member's Dining area will all greatly benefit from Allen's intimate knowledge of the food and beverage industry."

The Palencia Club, located in the heart of the Palencia communities' Village Center, is a 33,000 square foot clubhouse that features a member's dining room, the European influenced CafÇ on the Green, and an all-American bar and grill overlooking the championship Arthur Hills designed golf course. Now open to the public, CafÇ on the green at Palencia offers casual upscale dining for lunch and dinner. The cafÇ also offers a full bar and extensive wine list, with Martini Sunset Specials from 6 to 9 p.m. and live musical entertainment on Fridays and Saturdays. For more information please call (904) 810-0500, or visit www.VivaPalencia.com.

Posted by Industrial-Manufacturing at 03:14 AM | Comments (0)

Hoffman Estates, IL Online Coffee Company Takes on Starbucks

New breed of coffee to hit the market in July

(PRWEB) July 22, 2021 -- There is something to be said about entrepreneurs Brian Dinter and Kevin Vanderhyden as they get ready to launch their line of premium gourmet coffees that are as fun to look at as they are to drink. The face-off will begin July 2005 when K & B Unique Coffees hits the market and will be available globally on the web.

“Basically, the inspiration came from seeing people waiting in endless lines at local upscale gourmet coffee shops,” explained Kevin Vanderhyden, K & B Unique Coffees co-founder. “A great way of life for some but not for us, and we were sure that we weren’t the only ones that had this opinion. Plus, traditional coffee lacks pizzazz and is lackluster to say the least. We felt that coffee industry needed a kick in the beans, and we were just the guys to do it!”

For men and women everywhere that love a great cup of coffee and have a cynical sense of humor. Their label designs look like something you’d find in the back of an adult magazine – not the coffee aisle. And K & B Unique Coffees just aren’t humorous. Each blend will inspire you to smile, laugh, and to finally have fun with something that was once just everyday routine.

You’ll find their blends ranging from $5.99 for a half pound and $10.99 for a full pound. Their decaf and flavored coffees cost a little bit more at $6.99 a half pound and $11.99 for a full pound.

“K & B Unique coffees is tirelessly working to curb the conventional ways people see and drink coffee”, says Brian Dinter co-founder of K & B Unique Coffees. “We are dedicated to creating new and exciting blends for our customers who enjoy waking up to a great cup off coffee and a
laugh to boot!”

About K & B Unique Coffees
Founded in 2005 the online based company is the first company specializing in gourmet coffees with a taboo twist. They are the first coffee company to push the bounds in a once limited industry. Their premium coffees are not only delicious but also give the customer something to mull over while enjoying their morning cup. K & B Unique Coffees is dedicated to customer satisfaction and is confident that their coffees will not only temp your taste buds but provoke some fiendish thought. All of K & B Unique Coffees products are consistently tasty and roasted by one of the most trusted private label companies. In fact they have been in business for over 100 years and use only the highest quality beans from all over the world. The Bean Bag, Beans Deep, The Morning Drip, Big Black Stuff, Bean Cream, and Bukkoffe are all available in half pound and full pound sizes. For more information visit, www.kandbcoffees.com.

Contact:
Stephanie Baier
K & B Unique Coffees
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:12 AM | Comments (0)

Hoffman Estates, IL Online Coffee Company Takes on Starbucks

New Risqué’ breed of coffee to hit the market in July.

HOFFMAN ESTATES, Ill. (PRWEB) July 22, 2021 -- There is something to be said about entrepreneurs Brian Dinter and Kevin Vanderhyden as they get ready to launch their line of premium gourmet coffees that are as fun to look at as they are to drink. The face-off will begin July 2005 when K & B Unique Coffees hits the market and will be available globally on the web.

“Basically, the inspiration came from seeing people waiting in endless lines at local upscale gourmet coffee shops,” explained Kevin Vanderhyden, K & B Unique Coffees co-founder. “A great way of life for some but not for us, and we were sure that we weren’t the only ones that had this opinion. Plus, traditional coffee lacks pizzazz and is lackluster to say the least. We felt that coffee industry needed a kick in the beans, and we were just the guys to do it!”

For men and women everywhere that love a great cup of coffee and have a cynical sense of humor. Their label designs look like something you’d find in the back of an adult magazine – not
the coffee aisle. And K & B Unique Coffees just aren’t humorous. Each blend will inspire you to smile, laugh, and to finally have fun with something that was once just everyday routine. You’ll find their blends ranging from $5.99 for a half pound and $10.99 for a full pound. Their decaf and flavored coffees cost a little bit more at $6.99 a half pound and $11.99 for a full pound.

“K & B Unique coffees is tirelessly working to curb the conventional ways people see and drink coffee”, says Brian Dinter co-founder of K & B Unique Coffees. “We are dedicated to creating new and exciting blends for our customers who enjoy waking up to a great cup off coffee and a laugh to boot!”

About K & B Unique Coffees
Founded in 2005 the online based company is the first company specializing in gourmet coffees with a taboo twist. They are the first coffee company to push the bounds in a once limited industry.
Their premium coffees are not only delicious but also give the customer something to mull over while enjoying their morning cup. K & B Unique Coffees is dedicated to customer satisfaction and is confident that their coffees will not only temp your taste buds but provoke some fiendish thought. All of K & B Unique Coffees products are consistently tasty and roasted by one of the most trusted private label companies. In fact they have been in business for over 100 years and use only the highest quality beans from all over the world! The Bean Bag, Beans Deep, The Morning Drip, Big Black Stuff, Bean Cream, and Bukkoffe are all available in half pound and
full pound sizes. For more information visit, www.kandbcoffees.com.

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

July 21, 2021

Doe Run Peru Partners with Local Farmers to Clean Mantaro River Channel

Revitalization project will benefit 15,000 Andean farmers.

ST. LOUIS (PRWEB via PR Web Direct) July 23, 2021 -- Doe Run Peru has partnered with local agricultural groups to complete a major maintenance project that removed more than 60 years of accumulated mud and debris from a river channel in the Andes Mountains near La Oroya. This is the second such cleanup project Doe Run has been involved with since arriving in Peru in 1997.


The $1.1 million project, funded by the Peruvian government, was designed to increase the supply of water available to some 15,000 farmers living near the Mantaro River, as well as expand the amount of fertile farmland available to them. It was completed ahead of schedule and won praise from Peruvian government officials.

The project was supervised by the Mantaro District Watershed Users Council, working in coordination with the Regional Bureau of Agriculture and Doe Run Peru. Using a fleet of heavy equipment provided by Doe Run Peru, work crews removed 140,000 cubic meters of waste, accumulated during the last 60 years. At the direction of the Agriculture Ministry in Huancayo and the request of local farmers, the material was moved offsite to serve as fertilizer.

The effort is expected to improve water flow by 11 cubic meters per second, benefiting approximately 40,000 hectares of farmland. It covers a 75-kilometer channel running from Jauja to Huacrapuquio in the district of Huancayo. Agriculture Minister Manuel Manrique said in an interview with Peru’s Radioprogramas radio network that the work would not have been possible without the participation of Doe Run Peru.

“This is work that the Ministry of Agriculture could not do, so we got help from Doe Run, which with great pleasure agreed to this collaboration,” Manrique said. “This is an indication that concerted efforts between the public and private sectors can benefit the farmer directly, especially when mining and agriculture work together, which is something we don’t see in other places.”

According to Mario Melgar, the regional director for the Ministry of Agriculture in Junin, the channel has received minimal maintenance since its construction in August 1944. The only exception was in 2002 when Doe Run Peru assisted in a similar, but more limited project.

In recognition of the company’s efforts and contributions, Doe Run Peru recently received a “Drop of Water” award from the Mantaro Water Users Group and a certificate of recognition from the minister of agriculture, the president of the Mantaro Water Users and the president of the National Association of Water Users.

The Doe Run Company, along with its subsidiaries, is a privately held natural resource company focused on environmentally sound mineral production, recycling and metals fabrication. Based in St. Louis, the company and its subsidiaries serve as North America’s largest integrated lead producer and third-largest total lead producer worldwide, employing more than 4,000 people. The company and its employees are committed to keeping its operations and communities clean and safe while producing essential raw materials – lead, zinc, copper, gold and silver – that are needed for everyday life. Doe Run and its subsidiaries have U.S. operations in Missouri, Washington and Arizona, and South American operations in Peru. For more information on Doe Run visit http://www.doerun.com.

Contact:
Christi Dixon
314-469-3500
http://www.doerun.com

Posted by Industrial-Manufacturing at 11:12 PM | Comments (0)

Nothing But Noodles and St. Mary's Food Bank Team Up for Pre-Grand Opening Event

Nothing But Noodles and St. Mary's Food Bank invites neighboring businesses and residents to a pre-grand opening event on Sunday, July 31, 5:00 p.m. to 9:00 p.m.

Phoenix, AZ (PRWEB) July 20, 2021 -- Nothing But Noodles and St. Mary's Food Bank invites neighboring businesses and residents to a pre-grand opening event on Sunday, July 31, 5:00 p.m. to 9:00 p.m.


“Participation is simple for everyone,” states Bindesh Patel, Nothing But Noodles' newest franchisee. “Just come to the Nothing But Noodles at 2160 E. Baseline Road, purchase one 'ticket' at a cost of $5.00 per person, and all proceeds go directly to St. Mary's Food Bank. Each $5.00 contribution purchases one full Noodle or Salad Entrée and drink.”

Patel wanted very much to be part of the community surrounding his Baseline restaurant. After speaking with Noodles Development, franchisor of Nothing But Noodles restaurants, they agreed that to be part of a community, one must give back to the community. After much research, they decided to make a contribution that related to their specialty – food.

“St. Mary's Food Bank provides food to more than 500 agency sites throughout Arizona, and we all know of the Food Bank's continuing work in ending hunger,” states Scott Robison, Vice President of Operations for Noodles Development LP. “The choice was simple for us - contribute all proceeds from a special charitable event to St. Mary's Food Bank.”

When you speak with Patel, you notice his eyes start sparkling with excitement at the opportunity this pre-grand opening event provides: He is able to offer excellent food, prepared fresh, at affordable prices, while at the same time donating all proceeds to a very worthy organization and cause.

About Nothing But Noodles
Nothing But Noodles is a fast-casual restaurant with counter service and table delivery, dedicated to providing the highest quality, best-tasting, made-to-order, wok-seared noodle and salad dishes available. The cuisine draws on a variety of cultural influences from around the world, including favorites from Asia, America, and the Mediterranean. Some of the more popular include an authentic Pad Thai, Beef Stroganoff, Spicy Japanese noodles, Alfredo to die for, and a Cranberry Spinach salad. You will also want to bring the kids by for the signature cotton candy.

Founded in Scottsdale, AZ, in 2001, Noodles Development is the creation of Chad Everts and Todd Welker. Everts and Welker used their experience in franchising to create a great franchise opportunity for others. Currently there are over 150 Nothing But Noodles restaurants in development in 23 states. For more information, visit www.nothingbutnoodles.com.

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

Moonlite Bar-B-Q Inn Releases Cookbook

The Moonlite Bar-B-Q Inn Of Owensboro, Kentucky has released a full color hardback spiral bound cookbook chock full of southern recipes that capture the essence of the Moonlite.

(PRWEB) July 21, 2021 -- Moonlite Bar-B-Q Inn, Inc. is an authority on Barbecue and southern cooking. As featured in numerous publications, television shows, and radio shows including: Nation Public Radio, Food Network, Travel Channel, Southern Living, The LA Times, The New York Times and the Washington Post, Money and Gourmet Magazine to name a few.

The USA Today listed Moonlite Bar-B-Q Inn as one of the 10 great places to fill up your plate. — April 2001

Gourmet Magazine’s A Guide to America’s Best Roadfood states: “Western Kentucky is a nexus of great barbecue, and Moonlite is its shining star. — November 2003

Southern Living Bar-B-Que Our Ultimate Guide lists Moonlite Bar-B-Q Inn among the South's Best Restaurants. “A once-plentiful but now vanished local resource — sheep — has given Owensboro, Kentucky a special place in the world of barbecue.” — 2003

Family Favorites from Moonlite, Recipes That Founded a Kentucky Tradition, chocked full with over 128 of favorite recipes, spiced with the warmth of the Bosley family traditions. This Spiral bound hard cover, 143-page cookbook from the Moonlite Bar-B-Q Inn and the Bosley family has ingredients that are easy to find and directions that make preparation simple.

Every cook should have a copy! - Now available at the Moonlite and online from www.amazon.com (Ask for it at your favorite book store!)

Moonlite has revised and updated its classic cookbook to a hardback version in full-color to be market to Local and National Book Stores. Patrons of the Moonlite will recognize many of the recipes from Moonlite's earliest cookbook. This is the first major revision in of Moonlite's cookbook in 10 years.

For more information contact: Patrick Bosley 1-800-322-8989 - e-mail protected from spam bots
Moonlite Bar-B-Q Inn 2840 W. Parrish Ave. Owensboro, Ky. 42301

Moonlite Bar-B-Q Inn
2840 West Parrish Ave.
Owensboro, Ky. 42301

Title: Family Favorites From Moonlite
Sub Title: Recipes that Founded A Kentucky Tradition
ISBN: 0-9766896-0-xList
Price: 18.95
Binding Type: Spiral
Finished Size: 61/4 x 8 3/4 inch
Cover: Hard Back
Pages: 143 - Full Color

[+] News boosted by ClickPress (http://www.clickpress)

Posted by Industrial-Manufacturing at 11:10 PM | Comments (0)

Northeast Analytical, Inc. Announces A Comprehensive Seafood-Testing Program

SCHENECTADY NY (PRWEB) July 21, 2021 -- Northeast Analytical, Inc. (NEA), an independent testing laboratory specializing in high resolution PCB analysis, is pleased to announce a comprehensive seafood-testing program.

Under this program seafood samples can be analyzed for Metals, Volatile and Semi-volatile Organic compounds, Pesticides, Polychlorinated Biphenyls (PCBs), PBBs, and PBDEs. This program is tailored to the needs of the commercial seafood industry.

“This program is nothing new to us, we have been doing this for the past 16 years on some of our nations largest waterway” said Robert Wagner, President of NEA. What is new is offering this service to the commercial seafood industry.

Today, the principal chemical residues of concern are chlorinated hydrocarbons such as PCB, chlorinated pesticides, and heavy metals such as mercury, lead, cadmium, arsenic and copper.

These chemicals are of principal concern because of their persistence in the environment, their ability to bio-concentrate in the adipose (fat) tissues and because many chlorinated compounds are suspect carcinogens (cancer-causing agents) in humans at low dietary levels. There is also growing concern that many chlorinated compounds at extremely low dietary levels are affecting children’s ability to learn and their neurological growth processes.

The ultimate risk, as well as the burden to reduce the risk, is placed primarily on individual companies throughout the fishing industries that harvest at all levels of the food chain. Having an independent third party laboratory test for environmental pollutants is one way to reduce the burden.

As one of the few contract labs in the United States specializing in PCB analysis, NEA has performed analysis for PCB, PAHs, PBBs, PBDEs, Pesticides, Herbicides and Metals in fish tissue and a variety of other matrixes.

NEA’s comprehensive approach is carefully evaluated to insure that the quality of analyses required to substantially reduce the risk of chemical residue contamination is achieved and maintained.

NEA is a full-service independent laboratory certified by the NYS Department Health and the National Environmental Laboratory Approval Program (NELAP).

Posted by Industrial-Manufacturing at 11:09 PM | Comments (0)

July 19, 2021

Harvest Capital Asset Management Completes $32 Million US – Brazilian Agriculture Joint Venture

Harvest Capital Asset Management LLC (“Harvest Capital”), an asset management company specializing in the formation and operation of agricultural properties in Brazil, announced the completion of a US $31,825,000 private equity financing for its Two Rivers Farm project in north central Brazil. The Two Rivers Farm operatios are projected to cultivate nearly 50,000 irrigated acres of rice and soybeans annually. Provident Group, First Trust Portfolios and Principal Partners were the exclusive advisors and arrangers for the financing.

Harvest Capital Asset Management completes $32M US – Brazilian agriculture joint venture

Two Rivers Farm Brazil operations projected to cultivate nearly 50,000 irrigated acres of rice and soybeans annually

Chicago, IL, July 13, 2005: Harvest Capital Asset Management LLC (“Harvest Capital”), an asset management company specializing in the formation and operation of agricultural properties in Brazil, announced the completion of a US$31,825,000 private equity financing for its Two Rivers Farm project in north central Brazil.

The Two Rivers Farm project was created to fill the demand for a structured private equity offering focused on the Brazilian agricultural sector. Scott Oakes, Harvest Capital Managing Member and agricultural economist with 12 years of grain trading & production experience in Brazil, conceptualized the Two Rivers Farm project in recognition of that country’s emergence as a dominant global exporter of key agricultural commodities. Mr. Oakes commented “As the infrastructure and macroeconomic variables continue to improve in Brazil, we believe it is doubtful that land values will maintain the steep discount that we currently enjoy. The tropical climate of northern Brazil allows for a wide range of row crop and permanent crop alternatives. More production choices translate into a better risk / reward profile for investors.”

The financing was comprised of two components: a seed capital round of $17.2 million funded primarily by the US and Brazilian project sponsors and affiliates and a $14.625 million private equity placement with US institutional and private investors.

“The economies of scale that we plan to achieve on this fully irrigated 50,000 acre farm will allow Two Rivers to become a global low cost commodity producer”, commented Harvest Capital Managing Member Scott Thornburgh. “Harvest Capital will continue to offer unique investments in Brazil as long as the risk adjusted returns meet our internal benchmarks.”

Provident Group Ltd. (Contact: Steven J. Carlson, Tel: (212) 742-1852, Website: www.provident-group.com), First Trust Portfolios L.P. (Website: www.ftportfolios.com), and Principal Partners (Website: www.principalpartners.com.br) were the exclusive advisors, and arrangers for the Two Rivers Farm LLC private equity placement.

Contact: Scott Thornburgh
Phone: 630-579-4799
40 Shuman Blvd., Ste 160
Naperville, IL 60563
www.harvest-capital.com

Posted by Industrial-Manufacturing at 03:27 AM | Comments (0)

Yerba Mate Health Beverage Promotes Good Health the Natural Way

Yerba Mate for Life, a leading company providing the yerba mate health beverage from Paraguay, stresses the health benefits that come from drinking the beverage.

(PRWEB) July 19, 2021 -- Yerba Mate for Life, a leading company providing the yerba mate health beverage from Paraguay, stresses the health benefits that come from drinking the beverage. Yerba mate is a tea-like beverage from South America and is known to promote natural health benefits.


Research has shown that yerba mate is effective at detoxifying the body, strengthening the immune system, and reducing blood pressure. It contains higher levels of antioxidants than green tea and acts as a natural stimulant. Yerba Mate for Life believes the product’s overall health benefits include being a great natural nutrition source and boosting a feeling of wellbeing.

“Drinking yerba mate has changed my life in many ways,” said Kevin Murray, owner of Yerba Mate for Life. “This product has made me feel healthier, less stressed, and more in control of my life. I want to stress to consumers that yerba mate can improve the physical, mental, and spiritual aspects of their lives.”

Yerba mate is made from the dried leaves of an indigenous holy plant grown in South America and is widely used in South American countries. It is typically prepared similarly to brewed herbal tea and is sipped from a hollowed-out gourd with a metal-filtered straw called a bombilla. There are several ways to prepare the beverage, such as drinking it cold like ice tea, mixing it with fruit juice, or using a tea ball.

Visit www.ILoveYerba.com to:
• Get more information on yerba mate
• Order yerba mate
• Find yerba mate links with more information
• Learn about the health benefits of yerba mate

About Yerba Mate for Life
Yerba Mate for Life, a leading company providing the yerba mate health beverage from Paraguay, provides high quality yerba mate beverages to promote good health the natural way. They are located in Buckingham, PA.

Promotion for Press Releases provided by Xeal

Posted by Industrial-Manufacturing at 03:26 AM | Comments (0)

With Gotta-Gro™, the Color of Your Thumb No Longer Matters

Now every consumer can benefit from a process with proven results enjoyed by members of the agricultural industry for over 25 years. Gotta-Gro™ is an environmentally responsible, natural, basic stimulant that is certain to awaken the life of your soil.

Springfield, MO (PR Web) July 19, 2021 – Consumers who have struggled to achieve a luxurious lawn, a field of thriving wildflowers, or a healthful vegetable garden can be relieved to know that Gotta-Gro, a natural growth stimulant, is now available. Wade Dunivent of National Stimulants, LLC in Nixa, Missouri is introducing Gotta-Gro™ to the consumer market after over 25 years of success in the commercial industry.

Dunivent says Gotta-Gro™ is unique because it “performs every time, under all circumstances and has for over 26 years, on commodity crops, worldwide.”

Currently, the NB-S process is used by farms, universities and turf growers in 28 states and many foreign countries. Gotta-Gro™ will give consumers an opportunity to see phenomenal results using an economical, environmentally safe product that has no chemicals. Supplied to members of the agricultural industry like commodity crop growers and universities, as NB-S, since 1979, this natural, basic stimulant was tested and proven for five years under a generic name by the USDA.

NB-S / Gotta-Gro™ is a natural, basic, organic stimulant that is produced in specially designed tanks for a multi-stage fermentation process. This process removes the ingredients (primarily the fungi) and turns them into a highly concentrated, non-odorous liquid. As part of the NB-S process, the extract is enhanced with compound organic substances like vitamins. The combination of the extracted fungi and the compound organic substances create a synergistic effect when applied to the soil. Dormant bacterium is awakened and produces an almost instantaneous effect due to the increased germination seen with new seeding. This formulation has reduced and often totally eliminates hard-pan and compaction. Gotta-Gro™ can convert low or high ph problems into a normal ph-range. While it is not intended as a replacement for nominal fertilizer usage, consumers will find it significantly reduces the amount needed.

Consumers will discover that by using Gotta-Gro™ on anything that grows in soil, the micro-organism activity is accelerated resulting in more nutrients converted and sent to plants. They will find that the soil structure is vastly improved.

Martin Altendorf, a North Dakota farmer with a wry sense of humor said that after 35 years of farming, he’s “still learning how to do it.” Prior to using NB-S in 1989, he “tried every [non-traditional product under the sun” but they didn’t impress him. In his “own world” he’s experienced positive results with NB-S. He’s seen “better quality and higher yield” with grain and his primary crop, potatoes, on which he’s seen fewer brown spots. Martin said he hasn’t made a study of it, he “just knows it works.”

In 2000, Wade made NB-S available to turf growers. Wayne Bassett of Beck’s Turf, a 55 year strong sod farm in Alabama has “been after Wade to get this product to the retail market so those people with green thumbs or without, can benefit from it.” He added “anytime you can enhance soil structure and microbial activity, you create a better growing environment. That is what this product does.”

According to Jovonne Evans, employed 17 years by Keeven Bros. Sod Farm in Missouri, she was introduced to NB-S (Gotta-Gro™) a few years ago and has now used it for approximately two years. Primarily spraying on houseplants and around her yard, she “couldn’t believe” the difference Gotta-Gro™ made, specifically referencing two flowering plants in her bright, atrium-style front room. Several visitors remarked that it looked like “Jack and the beanstalk” territory with a thriving Philodendron whose leaves are “seriously, 8 to 10 inches across!” Jovonne was so pleased when Gotta-Gro™ revived a Hoya plant that was a favorite of her late mother-in-law. This Hoya has little clusters of waxy pink flowers with an “intoxicatingly fragrant” scent. She has tried other “gro” products and odorous fish emulsion formulations in the past but it is Gotta-Gro™ that she uses regularly now, enthusiastically sharing samples of her stock with co-workers, friends and family.

The importance and benefits of Gotta-Gro™ as an all-natural, organic soil stimulant cannot be understated.

A June 10 article in the news magazine The Week reported a study out of the University of Missouri-Columbia that found the sperm count in men from rural Missouri was considerably lower than that of men in large cities such as New York and Los Angeles. Agricultural chemicals are at least somewhat to blame as these men were found to have high levels of three commonly used pesticides. Of greatest alarm was that most of the men in the study are not farmers, having been exposed to the chemicals primarily through drinking water from their faucets. This chemical runoff from farms and lawns finds its way into drinking water because water-treatment plants aren’t designed to remove these types of chemicals.

About National Stimulants, LLC and Gotta-Gro™
Wade Dunivent has spent most of his career working with soil enhancers with a focus on Earth Friendly solutions to commodity crop problems. Prior to developing NB-S for worldwide distribution, Wade was a grain broker. A long standing member of Turf Producers International, he’s excited about bringing Gotta-Gro™ to consumers and takes a personal interest in the users of his product. He has experienced a tremendous response from individuals that are beginning to hear about Gotta-Gro™. These days, his time is spent overseeing production and trying to keep up with demand. Gotta-Gro™ is now available direct to the consumer in pre-mixed, ready-to-use quarts and in super concentrate by the quart. The concentrate makes approximately 16 gallons. Gotta-Gro™ is also available in 55 gallon drums for the commercial user. National Stimulants is headquartered in Nixa, MO and can be contacted at 866-902-9500 and via the web at www.gotta-gro.com.

Contact Information
Wade Dunivent
National Stimulants, LLC
PO Box 335
Nixa, MO 65714
866/902-9500
417/725-9500
http://www.gotta-gro.com

Posted by Industrial-Manufacturing at 03:26 AM | Comments (0)

Diet Fallacy #7: "It's OK To Eat Everything, But In Moderation." Top Ten Diet Fallacies, Continued.

“To Be Really Healthy ... Be Extreme. If You Want To Be A Loser, Be Moderate ...” says iconoclastic diet guru, Ori Hofmekler, author of bestselling The Warrior Diet.

Los Angeles, CA (PRWEB) July 19, 2021 -- "To Be Really Healthy… Be Extreme. If You Want To Be A Loser, Be Moderate ..." says iconoclastic diet guru, Ori Hofmekler, author of bestselling The Warrior Diet
http://www.dragondoor.com/b17.html.

The term "being moderate" typically refers to being subtle, average and to being the opposite of extreme. "Moderation" is currently a buzzword for those wishing to pursue a balanced lifestyle.

Many health experts use the "moderation-mantra" to convey a simple message. Everything is allowed in moderation.

The Result: Millions of people who fail to manage their weight or sustain health are asking themselves "What went wrong?"

As you're about to see, the notion that it is ok to eat everything in moderation is wrong and in particular misleading for athletes and bodybuilders.

Why the Best Diet Is an Extreme Diet

Moderation does not go hand in hand with scoring and achieving. Real life superiority requires extreme outcomes.

The greatest figures in history, including Alexander the Great, Julius Caesar, Napoleon Bonaparte, Beethoven, Mozart, Albert Einstein and George Patton were all extreme personalities.

All classical training methods from the days of the Roman Army to the modern military, are based on one master principle:

Adaptation to extreme conditions.

Ancient warriors were aware that moderate training would not be sufficient to force adaptation and thus would most likely fail to prepare soldiers to react swiftly and resist stress in real life extreme conditions.

The human body is designed to adapt to environmental changes as well as to physical and nutritional changes. The more intense the change (stimulant) the more likely it will trigger genes that force the body to adapt and better survive. (See fallacies 4-6).

Our survival (thrifty) genes' most important activities are those that induce improvement in fuel utilization.

Why "Moderation" Can Be A One-Way Ticket to Ill-Health and Poor Performance:

The capacity to generate energy from dietary fat or carb is critically important for our survival. Studies at the Food and Agriculture Organization (FAO) revealed that the human body functions better on food combinations than on a single food source.

Researchers believe that humans have adapted to changes in food availability due to the necessity to survive periods of famine, and seasonal or climatic changes.

In other words, our body responds better to extreme feeding cycles that somewhat mimic the cycle of famine and feast (under eating and overeating), rotating between fat fuel and carb fuel.

As with physical exercise, such feeding cycles force the body to survive on either fat or carb fuel and thus improve the utilization of both.

When It Comes to Junk Food, Just Say NO

The idea that everything is ok in moderation typically refers to "bad stuff" (i.e. junk food or alcohol) Is this true, though?

Not really.

What we may mentally perceive as a "moderate" serving of Betty Crocker or Aunt Jemima, does not translate into "moderate" as our bodies experience it.

Recent studies at the University of Wollongong, Bandoro, Australia, reveal that even small (Moderate) changes in the macronutrient content of the diet affect skeletal muscle performance. Small dietary changes in fat intake exerted a major influence on muscle cell membrane fatty acid composition.

For instance, an imbalanced, high-fat diet due to consumption of a large amount of N-6 and a moderate amount of hydrogenated fats (abundant in junk protein bars and candy bars), can lead to several deficiencies in muscle N-3 fatty acids. Such deficiency is often associated with chronic inflammation, impaired recuperation and muscle wasting.

Moderation simply doesn't apply to real life sports nutrition. An athlete who wishes to excel cannot afford to "take prisoners." Eating even small amounts of junk before exercise may adversity affect post-exercise cortisol levels (see fallacy #2). Insulin sensitivity is necessary for the maximum anabolic impact of meals.

Note that even a single bout of sugar binging can decrease insulin sensitivity, compromising the body's ability to recuperate and build tissues.

In conclusion: Do not fall into the trap of seductive words like "moderation." Exercise intensely, apply proper recovery meals, and keep your diet clean. Even moderate amounts of junk food can adversely affect your capacity to exercise, recuperate and excel.

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

Posted by Industrial-Manufacturing at 03:24 AM | Comments (0)

Research and Markets: Consumer Concern About The Safety of Fresh Meat Continues And Prompts New Research

The safety of fresh meat has been a major conceern for consumers and there has been a wealth of research on identifying and controlling hazards at all stages. A new book, "Improving the Safety of Fresh Meat," promises to become a standard reference for the meat industry.

Dublin (PRWEB) July 19, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20919) has announced the addition of Improving the Safety of Fresh Meat to their offering.

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. "Improving the Safety of Fresh Meat" reviews this research and its implications for the meat industry.

The first part of the book discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, "Improving the Safety of Fresh Meat" will be a standard reference for the meat industry.

For more information visit http://www.researchandmarkets.com/reports/c20919

Laura Wood
Senior Manager
Research and Markets

Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 03:23 AM | Comments (0)

New Rodale Institute Study Reveals Organic Farming System Yields 30 Percent Less Food than Conventional System

Organic farming can’t compete against the newest biotech farming systems.

Churchville, VA (PRWEB via PR Web Direct) July 18, 2021 -- A recent press release from Cornell University claims that a new study demonstrates that “organic farms produce same yields as conventional farms.” The abstract to the new paper states that one of the benefits of organic are “yields similar to those of conventional systems.”

Detailed examination of the study reveals the conventional farm system would yield 30 percent more grain over 30 years compared to the organic system.

The research, by David Pimentel and researchers at the organic Rodale Institute, reveals that the food production deficit of the organic farming system is a result of needing to devote time and land to growing organic fertilizer rather than food.

As the authors put it, while “yields per ha between organic and conventional corn for grain may be similar within a given year,” the “organic grain rotation required a legume cover crop before the corn. This was established after the wheat harvest. Thus, corn was grown 60 percent of the time in the conventional rotation, but only 33 percent of the time in the organic rotation…The reduced amount of corn grown in the organic rotation is partly compensated for with the additional crop of wheat.”

Under the study parameters, the conventional system would yield three corn crops and two soybean crops over five years, whereas the organic system would yield one corn crop, a single soybean crop, and one wheat crop over three years.

Using yield data reported in this new paper, over 30 years the conventional system would yield 132,000 pounds of grain per acre. In comparison, using the organic corn and soybean data presented in this paper and wheat yield data from the Rodale Institute’s website (as these data are not reported in the paper), the organic farm system would yield only 101,600 pounds of grain per acre over 30 years. In other words, the conventional farm system would yield 30 percent more than the organic system.

As important, the Rodale research shows that:
-- nitrogen losses to the environment are the same between organic and conventional systems, contrary to widespread claims that organic farming reduces nutrient pollution
-- the organic system lost 32 percent of the nitrogen added to its system compared to only 20 percent for the conventional, demonstrating greater nitrogen use efficiency in the conventional system
-- organic system required 35 percent more labor
-- contrary to claims made in the paper, no evidence is given to support claims of lower soil erosion in the organic system

Critically, the Rodale research does not compare organic farming to the latest no- and low-tillage farming systems increasingly adopted by non-organic farmers with the advent of herbicide-tolerant biotech crops. These no- and low-tillage farming systems reduce soil loss rates to near zero and improve soil quality, porosity, and water-holding capacity.

Thus, the Rodale research is a comparison of the best organic system versus dated conventional farming methods.

Claims of equal yields by organic researchers and organic groups must be analyzed in the context of the whole farm and when this is done, no organic farming system has ever shown equal food production.

Contact: Alex Avery
Center for Global Food Issues
Phone: 540-337-6354

Posted by Industrial-Manufacturing at 03:22 AM | Comments (0)

July 15, 2021

FHCS - “We Won’t Give Away Our Book For Quits!”

International - Food Hazard Control Solutions refuses offers to stop distributing copies of FHCS: FOOD SAFETY MANAGEMENT - The Comprehensive Food Safety Training and Management Guide.

(PRWEB) July 15, 2021 -- Nearly 6000 copies of FHCS: FOOD SAFETY MANAGEMENT have been sold internationally since its release in
February 2005. The book has become a phenomenon amongst a variety of differing food industry sectors around the globe because of its easy to use content of relevant and current food safety information, including example HACCP tables for the 8 most common critical control points.

Managers, workers, food safety and quality specialists are now using
the book as a guide for training, as well as for the management of existing food safety systems.

The book was authoredby Aron Malcolm, a specialist food safety consultant with over 15 years experience in international food industries. It was the distinct purpose of the book to create a current, relevant and easy to understand resource for everyone involved in food industries, regardless of the skill and knowledge level of the reader.

With the success of the book has come a myriad of offers from several large international food (consulting) groups to
discontinue any further printing and distribution of the book.

“It’s certainly surprising what lengths these companies will
go to, to ensure their share of food safety consulting revenue isn’t cut due to the use of our book”, says Aron Malcolm. “We had one offer from a large multi-national company to purchase our remaining stock of the book, as well as the publishing and distribution rights for it so they could control its effect on their lost revenue. It comes down to the fact that many people have already used our book to improve their existing food safety systems, in lieu of their usual routine of hiring sometimes expensive food safety consultants to do the work for them”.

“Food safety need not be an expensive or time consuming exercise - It’s simply a matter or relying on science based knowledge and using your resources to their full potential”, notes Aron. “We had so much good feedback from the people who’ve used FOOD SAFETY MANAGEMENT (from all around the world). You’ve got executive chefs in 5 star hotels using it to implement HACCP into their operations, quality assurance managers using it to maintain and raise standards in FMGC operations and farmers using it to increase the food safety
awareness of their staff”.

“It definitely wasn’t our intention to become a thorn in the side of the established food safety consulting businesses, but publishing this book was an opportunity to create a resource for everyone to use, for creating a world of safer food”, adds Aron.

Whilst the entire content of the book includes excellent information on GMP and HACCP, a chapter detailing the 8 most common critical points has certainly struck a chord with many food safety consultants, including several international groups. “It’s all about the content”, Aron says.

As an experienced HACCP specialist, Aron decided to include materials
that are usually only available through expensive food safety consultations in the book. Included in the chapter are complete hazard analysis tables and food safety requirements listings for receival of goods, storage of goods, preparation of foodstuffs, cooking of foodstuffs, cooling of foodstuffs, reheating of foodstuffs, temperature holding and food assembly and service.

“It’s important to me as a food safety specialist, for people who read this book to get a sense of the moral and legal requirements of food safety, along with practical examples from which they can create sustainable outcomes for their own food safety management systems”, says Aron. “The materials contained within FHCS: FOOD
SAFETY MANAGEMENT are a rare commodity on the open market. It’s the type of information you could literally pay 20 times the purchase price of the book for”, notes Aron.

“Food Safety is a rapidly growing international industry, and sometimes this kind of information is only made available when excessive fees are involved. I’m far more interested in providing information that is accessible to everyone, no matter how small their budget”, says Aron. “Food safetyinformation shouldn’t be exclusive to those who can afford expensive consultancies - it should be available to everyone, and that’s what FOOD SAFETY MANAGEMENT is all about”, says Aron.

“We’re definitely not in the market of giving up our book, just because someone else is missing out on their budgeted food safety consulting revenue, no matter how big their company is”, says Aron. “We will continue to distribute the book, and we have a 2nd edition in progress. We’re saving people time, effort and money, and helping to create food safety outcomes that are genuinely obtainable”, says Aron.

Further information regarding FHCS: FOOD SAFETY MANAGEMENT can be viewed online at www.foodhazardcontrol.com.

Posted by Industrial-Manufacturing at 04:11 AM | Comments (0)

July 14, 2021

A Candy Inventor’s Dream

The incredible, edible straw is here and Publicite Ad Factory is rolling it out.

MONTREAL, July 14, 2021 – Imagine a drink straw that adds flavor to one’s beverage. Better yet, imagine that one can eat this same straw – just like a piece of their favorite candy – as soon as the drink is finished!


New and now available in North America, the SlikaStik is about to change the way people drink their beverages. These delicious, scrumptious, edible candy straws come in an assortment of stock flavors and work best with cold drinks, allowing people to transform, for example, an ordinary glass of milk into a magnificent cotton candy taste experience. Or take a plain glass of water and a strawberry SlikaStik and presto, one has a strawberry treat!

“It’s really very simple,” says Publicite Ad Factory President & CEO Andrew Severs. “This incredibly, environmentally friendly product is actually an edible candy straw that adds its flavor to whatever one is drinking. When they finish their drink, they eat the straw. That means there is no straw to throw away and less plastic or paper to go into a landfill.”

Stock SlikaStik flavors include: Blueberry, Chocolate Mint, Cotton Candy, Strawberry and Vanilla. But the choices are limitless as flavors can be customized, if desired – use a custom, limited-edition flavor for special events or limited-time promotions.

“This is a unique and successful product that we sourced out from the United Kingdom,” says Mr. Severs. “It is amazing and unbelievable. When you first look at the product, you would say that’s impossible – to create a delicious, edible yet practical straw. It looks solid and there is no hole for the liquid to move up the straw! People think I’ve gone off my rocker but with a creative imagination anything can be possible. Like the Brits would say, ‘you’re absolutely bonkers if you expect me to believe that this solid piece of candy can be a drink straw!’ But should a client hesitate, I just tell them to give it a try. Once they do, they’re hooked.”

The SlikaStik secret is that the straws have no holes at first. But as one uses the straw, it starts to become hollow and the more it is used the larger the hollow portion, or hole, becomes.

The straws are perfectly suited for specialty or candy retailers. They make excellent choices for birthday parties, fundraising projects or just as a surprise to put a smile on a child’s face. Bars or nightclubs can offer them as an adult treat through innovative drink promotions – as the straws tend to lend their flavor to the respective beverages, they’ll add a little kick to the drink.

SlikaStik, however, is not to be used with hot beverages. A version, made with Isomalt, is available for people who can’t eat regular sugar products.

“The major dilemma consumers will have with this product is deciding whether to eat the straws like an old fashioned candy stick or use it as a drinking straw before eating it,” says Mr. Severs. “And what a fun dilemma that is to have! Plus, unlike plastic or paper straws that end up in the trash, our straws just end up in your tummy!”

Even though the product is ideal for kids, adults can have a blast with them too. Check out our websites at either www.apartment1g.com (ad free) or www.members.tripod.com/globalfun (with ads) to get a taste of what goodies are in store for your customers and clients.

“We’ve done confectionery products for our clients before,” says Mr. Severs, pointing to promotional and corporate gifts that have proved popular in the past. “But we’ve never seen anything like this before. Further when I was younger, I dealt with a large selection of candy offerings when I worked for my father’s wholesale confectionary distributorship during my summer holidays. Even then there was a lot of choice out there but nothing compares to these amazing and tasty straws.”

With these straws no drink, party or promotion will ever be dull again. Amazingly, the edible straws still allow people to blow bubbles into their beverages just like they did when they were little kids – with a regular straw.

The amazing, incredible, edible SlikaStik. It will change the ordinary into the extraordinary!


SlikaStik and the United Kingdom
These straws have been a hit in the United Kingdom where they have fascinated supermarket shoppers and have been an attention getter in card shops. They’ve also worked well as part of a Charlie and the Chocolate Factory party. In every case, once kids tried them, they loved them.

About Publicite Ad Factory®
Montreal-based Publicite Ad Factory® Inc has been serving clients since 1984, handling corporate, retail, museum, party, souvenir, gift, and custom-product markets in North America.


FOR MORE INFORMATION PLEASE CONTACT:

Andrew Severs
President & CEO, Publicite Ad Factory® Inc.

Telephone/Fax: (514) 489-4880
E-mail: e-mail protected from spam bots
Website: www.apartment1g.com (ad free); www.members.tripod.com/globalfun (contains ads).

Mailing Address: P. O. Box 667, Montreal, Quebec, Canada H3X 3X8

Posted by Industrial-Manufacturing at 03:43 AM | Comments (0)

Corporate Essentials Celebrates 10 years of Success: Coffee Expert Judson Kleinman Turns Gourmet Beverage Trend into Growing Business

In the early 1990s, Judson Kleinman was working in sales and service for a corporate beverage division of Hershey Foods, Inc., when he spotted what he thought was an emerging trend: Corporate workers were becoming disenchanted by the usual break room fare, and began asking for better quality gourmet coffee, tea and other refreshments from their employers. Capitalizing on that shift, and realizing his aspiration to start his own business, Kleinman formed Corporate Essentials ten years ago. Kleinman has established himself over the past decade as one of the leading experts in the office coffee and refreshment industry – and Corporate Essentials as the premiere source for corporate refreshments in the New York metro area.

Fairfield, NJ (PRWEB) July 14, 2021 -- In the early 1990s, Judson Kleinman was working in sales and service for a corporate beverage division of Hershey Foods, Inc., when he spotted what he thought was an emerging trend: Corporate workers were becoming disenchanted by the usual break room fare, and began asking for better quality gourmet coffee, tea and other refreshments from their employers.

"I've always been an entrepreneur at heart," Kleinman recalls. "And I had been in the corporate refreshment business since college, so I knew that what was happening was most likely the beginning of a long-term shift in the industry." Capitalizing on that shift, and realizing his aspiration to start his own business, Kleinman formed Corporate Essentials ten years ago. While the business, like any other, has experienced both challenges and triumphs along the way, Kleinman has established himself over the past decade as one of the leading experts in the office coffee and refreshment industry – and Corporate Essentials as the premiere source for corporate refreshments in the New York metro area.

"Having been in the business for so many years before starting Corporate Essentials, I was certain I knew everything there was to know about the corporate beverage industry," Kleinman explains. "I was right about most of it, but the one thing I didn't anticipate was how long it would take for the business to get a foothold," he adds. Kleinman’s advantage at the time was his experience and expertise in the business; relative novices run most competing businesses to the industry.

"I relied on persistence, positive and effective communications with clients and prospects, and creativity in our marketing and sales efforts to build our account base," Kleinman notes. He also counted on his own intuition where new products and services were concerned, bringing them to market early and believing in their success. "Single-cup brewstations is a perfect example," Kleinman explains. "We were one of the first companies to really invest ourselves into the technology, and its now the best-selling product in the industry."

Kleinman started Corporate Essentials with two friends, both seasoned veterans of the business. Ivan Mann, whose background focused on telemarketing and sales, now runs the sales department at Corporate Essentials, and Tim Morgan, whose experience included operations management, now heads that department for the company. "I couldn't have succeeded in starting the business without them," Kleinman notes. "One of the key ingredients of a thriving business is to surround yourself with capable, trusted people, give them responsibility and motivation and vision, and then watch them realize their own best potential," he explains. Its a strategy that continues to pay off: Corporate Essentials now has 15 employees and services more than 1,000 corporate accounts in the tri-state region.

Over the years, Kleinman has developed and drawn on numerous strategies to keep Corporate Essentials growing and flourishing. “I recognized while I was in management at a large corporation what a difference the right work environment had on our team members,” he notes. “Much of our success is built on the foundation of a caring, positive company atmosphere. We really work hard at the management level to create a team spirit and to foster ‘buy-in’ from every individual,” Kleinman adds.

Another critical cornerstone of Corporate Essentials’ success has been Kleinman’s willingness to flex during periods of business growth. "I was a Boy Scout growing up, and I think that experience taught me that I had some natural leadership capabilities. But more importantly, it taught me that leaders build effective teams – whether its your friends, your employees, your vendors, your partners, or most importantly, your customers," Kleinman explains, adding, "In order to work as a team, you have to be flexible enough to listen to the needs of all of these groups and be responsive, be willing to work with them to achieve the goals you've set.

That flexibility is what has allowed Kleinman and Corporate Essentials to establish and reach countless aggressive little aspirations over the first ten years. What's in store for the next ten and beyond? "We aren't the biggest corporate refreshment service, nor do we want to be," Kleinman says. "But we do want to be the best company out there doing what we do, from our products to our client service to the environment we create for our employees."

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 employe'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 03:42 AM | Comments (0)

Cinnabon Jordan To Open Its Sixth Bakery in Aqaba

Amman, Jordan (PRWEB) July 14, 2021 -- Cinnabon Jordan, part of Jana Restaurant Management (a member of Tantash Group) will be opening in Aqaba at Ayla Oasis Park, the sixth Cinnabon bakery in the nation, after signing with Al Kabas for Real Estate Development Company.

The contract was signed by Mr. Mahfouz Said, Acting General Manager of Cinnabon Jordan and Mr. Mohammad Al Dahleh, the General Manager of Al Kabas for Real Estate Development Co.

Mr. Mahfouz Said, stated, “It is our pleasure to be present in Aqaba and offer our customers the finest of our Cinnabon products. Our choice of Ayla Oasis Park stems from our objective to enhance the tourism sector in the Aqaba Special Economic Zone and in Jordan.”

Ayla Oasis Park is a commercial and entertainment project with a distinctive and modern concept located at Aqaba’s downtown. It will include commercial offices of about 10,000 square metres, forty-four retail shops, four world-class restaurants and cafés.

Issued by TRACCS Jordan on behalf of Jana Restaurant Management, a member of Tantash Group and owner of the Cinnabon® franchise in Jordan.

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 03:41 AM | Comments (0)

Research and Markets: Foreign Bodies are the Biggest Source of Customer Complaints for Many Food Manufacturers

Research and Markets (http://www.researchandmarkets.com/reports/c20671) has announced the addition of Detecting Foreign Bodies in Food to their offering.

Dublin (PRWEB) July 14, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20671) has announced the addition of Detecting Foreign Bodies in Food to their offering.


Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. "Detecting Foreign Bodies in Food" discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies.

The first part of this book addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies.

Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound.

For more information visit http://www.researchandmarkets.com/reports/c20671

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

Posted by Industrial-Manufacturing at 03:40 AM | Comments (0)

July 13, 2021

Orlando Culinary Academy Shares the Latest Food Tips Geared for Hot Summers in Florida

Career education includes community involvement at this cooking school, students volunteer for food prep demonstrations.

Orlando, Florida (PRWEB) July 13, 2021 - Hot weather cuisine means meals for people on the run and gourmet tailgate cooking contests, all found this summer at the Orlando Culinary Academy (OCA). Cooking school students volunteer for various responsibilities in these events as a class practical exercise that widens their vision in what their future might hold. Involved in everything from event setups to food prep, they see first hand that there are a variety of ways that using the skills they learn can be used. For more information, visit http://www.orlandoculinary.com

The events are organized by OCA’s Senior Community Relations Representative, Cletus Ford, who finds these events advantageous in several ways, “We have a passion for what we do and we get an opportunity here to share our passion with the community. They leave with new-found information and food tips that they are not likely to just find from other sources. Students learn and experience many new activities, and learn that they can use their new abilities to change people’s lives.”

There are several events planned for the summer. Good Food on the Fly on July 23rd, will present back to school cooking such as breakfast burritos, after school snacks, and more.

On July 30th they are holding a Food Festival for Educators that is specifically for individuals working within public and private schools (9th to 12th grade), and will offer demonstrations on topics ranging from seafood to spices, produce to wine pairing.

August 6th the school will hold The Big Chill, demonstrating cold treats in the heat, Italian shaved ice, gelato, sorbet, ice carving, and home made ice cream.

August 13th marks the major event of the season, with Classic Cars and Comfort Foods where the preparation of foods such as roast beef, mac and cheese, meatloaf, mashed potatoes, peanut butter and banana sandwiches will be shown.

And the final event of the summer Tailgate Off! is a tailgate cooking contest open to the general public with category awards. This second major event for the month of August will include local celebrity judges and OCA Chef Instructors recognizing great tailgate cooks in Central Florida.

Ford also stresses the quality of culinary education, “While the Le Cordon Bleu reputation for quality speaks for itself, at Orlando Culinary Academy our fundamental approach to all we do is to stress the value and importance of doing the right thing, the right way.” The importance of career education is emphasized by the U.S. Department of Labor, Bureau of Labor Statistics in April of 2005 when they stated that people who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs. Their education may give them an advantage when looking for jobs in better restaurants.

About the Orlando Culinary Institute
The Orlando Culinary Academy was established in January 2002 to bring the Le Cordon Bleu culinary arts program to the Orlando area. The Academy's association with Le Cordon Bleu represents a union of some of the finest in European and North American culinary arts training programs available today, resulting in a curriculum that is comprehensive, challenging and hands-on education. Le Cordon Bleu was founded in Paris in 1895 and it's name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500's. The awarded medallion, called the Cross of the Holy Spirit, was suspended from a Blue Ribbon which is: Le Cordon Bleu.

Contact
The Orlando Culinary Academy is located off John Young Parkway at 8511 Commodity Circle, Suite 100, Orlando, FL 32819 www.orlandoculinary.com

Posted by Industrial-Manufacturing at 01:59 AM | Comments (0)

Love dessert? Then try Wild Strawberries

London Husband and wife team launches at home catering arm to current business

LONDON (PRWEB) July 13, 2021 -- A husband and wife catering team who hit the career crossroads before deciding to take their catering experience – and destiny – into their hands look set to tempt the tastebuds of discerning foodies in south London and beyond.


Based in Greenwich, South East London, Wild Strawberries is the new, upmarket recently-launched arm of outside catering firm, Catering4U, run by 45-year-olds Roy and Sandra Wilson. Catering4U already handles corporate working lunches and Wild Strawberries handles Weddings, Events and Dinner Parties where the speciality is French cuisine.

Prior to setting up Wild Strawberries, Sandra was running a Caribbean delivery business and Roy was a freelance chef looking for a permanent stint. This opportunity came along at the right time as going back to work for someone else was not really an option,” said Roy and Sandra. The Wilsons were fortunate in that once they had brought in an accountant and business adviser to check the books and eventually give the all-clear.

The couple said: “It was difficult to do any research as we had to move really quickly. We did a lot of brainstorming and discussed ways in which we could expand and gain new clients. We expanded the business as soon as we took over as the previous owner did not do Weddings and Dinner Parties. We cater for every market.”

Starting a business is tough, and catering is no exception: Sandra swears by a daily to-do list to prioritise her workload but adds: “I have a balance where I am spending time with my family and friends – I try to go to the gym two or three times a week…”

As for the ultimate extravagance, having dinner cooked for you and your party at home, (and no washing-up!) Wild Strawberries’ dinner party menus have main courses ranging from guinea fowl infused with honey and rosemary to corn-fed Chicken Supreme bedded down on roasted root vegetables and shallots to desserts such as home-made Crème Brulee with strawberry compote and Sabayon of Glazed Fruit Salad – all from £25.00 per head.

So far it’s early days and besides the catering, the couple are busy raising their business profile in the local community and beyond by using a mix of marketing and advertising in magazines and business venues they feel are appropriate to the business; in 12 months’ time, the couple hope that Wild Strawberries will have increased its client base and set up their equipment hire company.

Wild Strawberries is located at the following address:
The Old Bakery,
7 Angerstein Business Park,
Horn Lane, Greenwich, London SE10
Tel: 020 8293 9396
Fax: 020 8293 9397
Contact: Roy and Sandra Wilson

PR Contact:
The Editor’s Office
Suite 109
34 Buckingham Palace Road
London SW1W 0RH
Tel/fax: 0845 125 9493
Contact: Caroline Lashley

Posted by Industrial-Manufacturing at 01:58 AM | Comments (0)

Edwards Fine Foods Offers Mix and Match Pie Slices for Easy Entertaining

“Why not mix and match thaw and serve pie slices permitting every guest to enjoy his or her favorite mouth-watering flavor?” says cookbook author Linda West Eckhardt.

Atlanta, GA (PRWEB via PR Web Direct) July 12, 2021 – Edwards Fine Foods (www.edwardsbaking.com) offers "mix and match" pie slices for easy entertaining, such as Key Lime and Oreo Cream.

“Mix and match works great for tableware and linens,” says Linda West Eckhardt, Texas born and New Jersey-based cookbook author and hostess extraordinaire. “So why not mix and match thaw and serve pie slices permitting every guest to enjoy his or her favorite mouth-watering flavor?”

Eckhardt, who secured her reputation with busy cooks with her cookbooks "Entertaining 101" and "Half-Scratch Magic," is a big believer in tasty shortcuts. Her ideal desserts, when there is no time to cook from scratch, are the blue-ribbon treats from the grocers' freezers like Edwards Key Lime pie, which received top honors in 2004 at the American Pie Council's National Pie Championship.

The seasoned cookbook author and her daughter Kathrine West Defoyd combed delis, freezer cases and dairy aisles for the best tasting and most versatile convenience foods for their cookbooks. Eckhardt says for a dessert that will please everyone for summer entertaining and family reunions, alternate the popular Edwards Key Lime pie with other thaw and serve slices from Edwards including Oreo Cream, Moose Track, Cookie Dough and Lemon Meringue pies.

“Edwards Fine Foods offers an extraordinary line of premium dessert products that stand apart from others in the frozen dessert category,” said Melinda Pritchett, brand manager. “We're very excited about bringing these wonderful treats to your local supermarkets.”

Based in Atlanta, Edwards Fine Foods has provided consumers with indulgent desserts for over 50 years. The company found early success with its Lemon Meringue pie made with sweetened condensed milk, a key ingredient that allowed Edwards to differentiate its products from those of its competitors. In 1979 the company introduced its Singles line, featuring two slices neatly packaged in individual containers.

In 2001, Schwan's, a privately held corporation based in Marshall, Minn., acquired Edwards Fine Foods. Schwan's is a leader in the production, distribution and marketing of fine frozen foods through home delivery, food service and retail grocery channels.

The Edwards Fine Foods product line includes such varieties as Pecan Cheesecake, Turtle, Caramel Sundae, Chocolate Sundae, Cookie Dough Sundae, Strawberry Sundae, Chocolate Pecan, Georgia Pecan, and Sweet Potato.

More information about Edwards Fine Foods is available at www.edwardsbaking.com.

Contact:
Shirley Barr
713-622-4747
e-mail protected from spam bots

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

July 12, 2021

Redefining Dashboard Dining: Taste Doesn't Take a Backseat When Eating on the Run

With today's hectic lifestyles, over one-third of Americans eat in their cars. Contrary to popular belief "taste" and "convenience store sandwiches" can go hand-in-hand with the introduction of the new Hot Stuff Foods Market Selects Sandwiches. The sandwiches were recently unveiled in over 1,600 locations throughout the U.S., Canada, Europe and Asia.

Sioux Falls, SD (PRWEB) July 12, 2021 -- Sun-dried tomato bread with specialty Italian meats, club combo on pecan bread, honey ham and cheese on a potato chive sub, wheat berry bread filled with oven-roasted turkey. With these choices you would think that you were reading the menu at an upscale deli…but you’d be wrong.

These are some of the choices that the millions of people, who compress mealtime into grab-n-go time, can enjoy with Hot Stuff Foods Market Selectsä Sandwiches, now available at their local convenience store.

This is big news for the over one third of American adults eating food in their cars. For many, this is the first time that ‘taste’ and ‘convenience store sandwich’ go hand-in-hand…and it’s about time.

“We set out to provide time-crunched consumers with a sandwich taste experience that makes them say ‘Wow!” said Des Hague, CEO of Hot Stuff Foods. “Our Market Selects sandwiches have met that goal and our customers are really noticing the difference in quality and taste. In fact, they are coming back for more – even when they are not pressed for time.”

Consumers are making sandwiches the fastest growing, not to mention the trendiest, segment in the exploding quick serve restaurant market. Consumers are drawn to this healthier alternative to traditional fast foods.

Hot Stuff Market Selects Sandwiches™ are not your average sandwich. They are made with specialty meats, such as Honey Ham, Peppered Turkey and Slow Cooked Roast Beef. These meats live up to their names and supply a moist, tender, mouth-watering flavor. Finally, they are combined with artisan breads such as Wheat Berry, Parmesan Herb, Sun-Dried Tomato and Potato Chive.

The good news for everyone is that these new items are raising the bar on what can be expected from a convenience store sandwich. For most people, the shelf life alone of an old convenience store sandwich has been reason enough to choose something else to eat. However, with Hot Stuff Foods Market Selects™, the gourmet quality breads and meats provide a whole new convenience store sandwich experience.

The kind of experience you used to get by taking a number and standing in the deli line.

To find convenience stores that carry Hot Stuff Foods Market SelectsTM sandwiches, go to www.hotstufffoods.com and click on the store locator.

About Hot Stuff Foods

Hot Stuff Foods, formerly Orion Food Systems, Inc. was founded in 1983 in Sioux Falls, South Dakota, USA, with the goal of offering high-quality food products to the "time-conscious" consumer. Today, Hot Stuff Foods franchises and/or licenses its branded food concepts in more than 1,600 locations throughout the United States, Canada, Europe, and Asia. Hot Stuff Foods offers a number of individual and bundled brands in various categories, including Hot Stuff Pizza, Hot Stuff Food On the Go, Hot Stuff Food Xpress, Smash Hit Subs, Summit Subs, C-Street Bakery, Mean Gene's Burgers, Mean Gene's Pizza, Stone Willy's Pizza, Moose Bros. Pizza, Eddie Pepper's, Asian Creations, Chix Chicken, Nap Hendrix's Southern Grill and Caffé Origins Coffee.


Contact:
Jeff Hanson
Lawrence & Schiller
605-338-8000

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

The Limu Company Hits $10 Million in Sales, Wall Street Takes Notice

The Limu Company, one of the fastest-growing companies in the direct sales industry and the exclusive worldwide distributor of Original Limu, has captured Wall Street attention with sales in excess of $10 million in its initial year and a list of impressive "firsts". The company is poised to become the industry's next $100 million enterprise. Hear the full 15-minute interview online.

LAKE MARY, FLORIDA - The Limu Company, one of the fastest growing companies in the direct sales industry, has joined an elite group by reaching sales of $10 Million in its first year. Only a handful of companies have ever accomplished this feat. The Limu Company also joins the list of the most successful companies in America, a select group with $10 Million in revenue that represents less than ½ of 1% of all businesses in the country.

Recently recognized by the Wall Street Reporter, the nation’s leading online business information source, The Limu Company is poised to become the next $100 Million company behind its amazing product, Original Limu.

In an interview with WSR, President and Founder Gary J. Raser noted that “Our growth in our first year has been incredible ... we’ve seen a lot of firsts this year: we’re the first to recognize the global need for Limu Moui and Fucoidan, the first to develop an easily consumable liquid nectar, the first to successfully introduce a sea-based product and the first to bring that product to a global market. The real reason we’re so successful is our focus ... we eat, breathe and sleep Original Limu. We are category creators and market dominators.”

The full interview with Mr. Raser is featured on the Wall Street Reporter website at http://www.wallstreetreporter.com, along with additional corporate information.

”What we’ve achieved in our first year is truly amazing and reflects what happens when you bring together a dedicated group of people who share a common vision and a passion for making a difference,” said Mr. Raser. “More importantly, this is just the beginning of our journey over the next 12 to 18 month period when we expect to approach $100 Million in revenue. We certainly appreciate the attention we’re getting from Wall Street, but our greatest thanks go to the people who went way beyond the call of duty to make our $10 Million launch year possible ... our hard-working members, our unparalleled corporate staff and our dedicated vendor partners.”

The Limu Company is an international direct selling company headquartered near Orlando, Florida. It is the exclusive worldwide distributor of Original Limu, a uniquely beneficial nectar made from a proprietary, fucoidan rich Limu Moui extract with roots in the pristine waters of the Islands of Tonga in the South Pacific. The Company’s mission is to share Original Limu with the world, one person at a time, and the product is already distributed in 20 countries around the globe.

FOR MORE INFORMATION, CALL:
Terri Tillis
The Limu Company
(407) 804-1014
http://www.thelimucompany.com

Posted by Industrial-Manufacturing at 03:08 AM | Comments (0)

American Red Cross Launches New CPR Station for all New York State Patron-Accessible Businesses

The American Red Cross announces the launch of a new CPR Station enabling all New York State businesses to be compliant with regulations mandating resuscitation equipment in all patron-accessible areas.

The American Red Cross announces the launch of a new CPR Station enabling New York businesses to be compliant with state regulations mandating resuscitation equipment in all patron-accessible areas.


Under NYCRR Title 10, Part 801, Availability of Resuscitation Equipment in Certain Public Places, all New York State businesses that have patron-accessible areas are required to have specific resuscitation equipment readily available. Businesses affected by this regulation include but are not limited to bars, service counters, host/hostess stations, registration desks and concession stands, health clubs, theaters, concert halls, auditoriums, martial arts studios, health spas and studios, gymnasiums, medical, dental and veterinary practices and all manner of restaurants.

With a price of only $24.95, the American Red Cross CPR Station helps these and all patron-accessible businesses to be compliant with Part 801 regulations quickly and affordably.

Developed by leading first aid manufacturer First Aid Only in Vancouver, Washington, the American Red Cross CPR Station contains the products and information specified in Part 801 including four resuscitation face shields that can be used with both adults and children, gloves, sanitary wipes and a disposable bag, clearly marked instructions and basic CPR instructions in English and Spanish. The ARC CPR Station is organized, easy to display and mount, and features the distinctive Red Cross logo as a sign of reassurance to patrons and employees alike.

“The Part 801 regulations have a significant impact on virtually every consumer business in New York State,” said Jerilyn Hickey, Director of Business Development for the American Red Cross Greater Buffalo Chapter. “Our goal with the American Red Cross CPR Station is to provide a highly cost-effective, full-featured solution that not only helps businesses be compliant with Part 801, but also fosters a greater awareness and knowledge of proper CPR to benefit all New York State.”

The product will be supported through awareness efforts of the New York State Restaurant Association, the New York State Department of Health, and through the American Red Cross. For more information on the American Red Cross CPR Station or to purchase a Station for your business, please contact your local American Red Cross Chapter. You can find the chapter nearest you online with the chapter locator at www.redcross.org.

Governed by volunteers and supported by community donations, the American Red Cross is a nationwide network of nearly 1,000 chapters and Blood Services regions dedicated to saving lives and helping people prevent, prepare for and respond to emergencies. Led by 1.2 million volunteers and 30,000 employees, the Red Cross annually mobilizes relief to families affected by more than 67,000 disasters, trains almost 12
million people in lifesaving skills and exchanges more than a million emergency messages for U.S. military service personnel and their families. The Red Cross is the largest supplier of blood and blood products to more than 3,000 hospitals across the nation and also assists victims of international disasters and conflicts at locations worldwide.

Founded by entrepreneur Mark Miller, First Aid Only has been an American Red Cross partner for more than a decade and is a leading manufacturer of first aid kits with a wide range of products spanning both the consumer and business markets. The core strengths of the company have been, and remain, innovation and commitment to quality and value. Founded in 1988, First Aid Only is a privately held company and operates from a 54,000 square foot facility in Vancouver, Washington. Further information can be found at www.firstaidonly.com.

Posted by Industrial-Manufacturing at 03:06 AM | Comments (0)

July 11, 2021

‘The Art of Coffee’ Opens Web Gallery

Cohveca Coffee has officially launched its new website, offering customers and the coffee-curious advice and insight into coffee origins and preparation, an interactive “Ask the Experts” feature, and a wide-ranging selection of fine coffees.

(PRWEB) July 11, 2021 -- "The art of coffee" opens web gallery
Cohveca Coffee has officially launched its new website, offering customers and the coffee-curious advice and insight into coffee origins and preparation, an interactive “Ask the Experts” feature, and a wide-ranging selection of fine coffees. The website is located at www.cohvecacoffee.com.

“Our single-origin and blended coffees are divided into galleries on the website,” says Alexander Ptak, CEO and co-founder. “Coffee is an art form, and we’re proud to showcase coffees that exemplify the art.”

Under the motto “The Art of Coffee,” Cohveca Coffee offers the most outstanding single-origin and blended coffees in the world, and features 100-percent certified pure Jamaica Blue Mountain coffee, from Mavis Bank, in bean and ready-to-drink beverages. Considered by many coffee connoisseurs to be the finest coffee in the world, Jamaica Blue Mountain coffee is famous for its delicate, natural sweetness and its exceptional balance.

In addition to selling blended and single-origin coffees from their online “gallery,” Cohveca Coffee offers retailers their own customized blend, based on their knowledge of their clientele. For more information about Cohveca Coffee’s wholesale program, customized blends and special requests, contact the company through its website, or by calling 1.877.COHVECA.

Contact:
Alexander Ptak
1-877-COHVECA

Posted by Industrial-Manufacturing at 01:23 AM | Comments (0)

Research and Markets: Outlets Such As Hospitals and Schools Are Embracing Long Term Cost Savings That Point of Use Water Coolers Has to Offer In Western Europe

Dublin (PRWEB) July 11, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20431) has announced the addition of West Europe Point of Use Water Coolers 2005 to their offering.

The West European point of use (POU) cooler industry managed to advance by more than 30% in 2004, despite poor summer weather last year. Taking total coolers (bottled coolers and POU combined), POU has made a gain of 7 share points since 1999, with POU taking a 13% share of total cooler placements in 2004. POU's share of growth in past years and the growth rates demonstrated by individual countries, illustrate that a dramatic reshaping of Europe's cooler industry appears to be taking place.

POU water coolers have thus become a growth phenomenon. Also known as mains-fed coolers, POU systems purify and chill mains tap water. The POU cooler market now presents a real challenge to the bottled water cooler industry establishment. Indeed, the European POU industry has turned a corner, reaching a new level of development upon which significant opportunities can be born. An increasing number of companies are turning their attention to these opportunities. The overall impression is that a race is now under way to reach critical mass in POU.

Zenith's fully updated 2005 report on West Europe Point of Use Coolers contains profiles of more than 150 companies with a full and comprehensive analysis, including: unit placements, unit types, distribution channels, pricing structure and market value, service and maintenance issues, conversion of bottled cooler accounts, rented vs sold units, leading POU distributors and full forecasts to 2009.

It is clear that POU water coolers thrive in markets where there is an established bottled water cooler industry, upon which POU can make demonstrable cost savings. A number of countries in West Europe have become key battlegrounds. These include the five primary bottled water cooler markets, the largest European markets by population: France, Germany, Italy, Spain and the United Kingdom. Across Europe, however, other markets are starting to take off rapidly.

Large offices remain the primary battlefield and here POU has made notable gains. Other outlets such as hospitals and schools are also embracing the long term cost savings that POU has to offer. The elusive in-home market remains a challenge for POU and bottled cooler operators alike. Here certain issues – such as distribution challenges, high marketing costs, unit size and price – have yet to be overcome.

Zenith's 2005 West Europe Point of Use Coolers report is the industry benchmark for tracking market developments. Now in its fourth edition, the report is the definitive business planning tool. It keeps you in touch with all market issues, trends, new initiatives and the market shares of the key players.


The Zenith 2005 West Europe Point of Use Coolers report is broken down into 3 main sections:

1. A full West Europe market commentary provides a full and in-depth analysis of trends, covering: all segment dynamics and forecasts to 2009.

2. Comprehensive tables and charts interrogate the entire West European POU market in full.

3. 16 detailed country sections provide market commentary and tables, exploring the latest trends and the leading distributors. More than 150 company profiles contain full analysis of Europe's leading operators.

Countries Covered:
Austria, Belgium, Denmark, Finland, France, Germany, Greece, Ireland, Italy, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland, United Kingdom

Companies covered include:

Aramark, Bravilor Bonamat, Christ Aqua, Cosmetal, Culligan, Dieau, Eden Springs(Danone), Elan, EsCoWa, Grünbeck, IMI-Cornelius, Italbedis, Kosmologik, Mistral, Natural Choice, Nestlé Waters Powwow, Oxymount, PHS Waterlogic, Selecta, Servomat Steigler, Sifec, Sodexho, Tana Water and Waterlogic.

For more information visit http://www.researchandmarkets.com/reports/c20431

Laura Wood
Senior Manager
Research and Markets
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 01:23 AM | Comments (0)

July 08, 2021

Manufacturers Find New Ways to Keep Cool

New, newer, and newest heat transfer fluids rescue low-temperature processes.

(PRWEB via PR Web Direct) July 8, 2021 -- A fine-chemical producer in Georgia needed a low-temperature heat transfer fluid to replace the flammable-rated product in their reactor loop. A fragrances and pheromones firm in New England needed much lower temperatures than their citrus-derived fluid was capable of delivering. And a pharmaceutical manufacturer in Puerto Rico needed a non-aqueous food-grade thermal fluid because the specified glycol/water solution couldn’t deliver the cooling capacity the process demanded.

All three companies needed heat transfer fluids better suited to the specific requirements of their cooling processes.

Over the past two years, Paratherm Corporation, a long-time manufacturer of high-temperature heat transfer fluids, has developed a new line of lower-temperature transfer fluids, and these products filled the technical needs of all three processors.

The newest, Paratherm MG™ mid-range fluid is a food-grade non-aqueous heat/cool fluid that eliminates the significant design and operational problems found in steam/chilled-water systems. The fluid, now installed in the Puerto Rico application, is recommended for processes operating from 0°C to 260°C.

Processors with more severe low-temperature requirements are discovering the unique qualities that distinguish Paratherm LR™ Heat Transfer Fluid. This food grade (NSF approved) fluid operates between -40°C and +204°C. Its below 60°C flashpoint allows it to be classified as Combustible rather than Flammable, reducing safety concerns. Chemical, cosmetic, and electronic-materials manufacturers have replaced Silicone-based, glycol/water, and other fluid chemistries with the Paratherm LR fluid. This is the fluid that solved problems in the fine-chemicals plant in Georgia.

Paratherm’s cryogenic-range Paratherm CR™ heat transfer fluid (Patent Pending) was specifically developed to provide the ultra-cold process temperatures (down to -100ºC) pharmaceutical and fine-chemical manufacturers need to increase product purity while simultaneously cutting production time. The low viscosity permits higher fluid turbulence, resulting in faster heat removal than silicone liquids or d-limonene-based fluids. These benefits are providing operational and competitive advantages to the pheromone and fragrances producer in New England.

Paratherm Corporation's product line has grown to seven heat transfer fluids and two high-performance system-cleaner liquids, but the service mission of Paratherm Engineers and Staff has remained the same; to use their thorough knowledge and experience with thermal systems and heat transfer fluids, their relationships with heater and equipment manufacturers, and their focused attention on the needs of customers, to deliver smoothly operating systems and applications, and maximum production, to processors that choose Paratherm.

Contact:
Jim Oetinger
Paratherm Corporation
4 Portland Road, West Conshohocken, PA 19428 USA
Phone: 800-222-3611 or 610-941-4900
Web: http://www.paratherm.com/heat_transfer_fluids.asp

Posted by Industrial-Manufacturing at 04:01 AM | Comments (0)

Burke Brands, Inc. Applies for Organic Certification of its Coffee Roasting Facility in North Miami Beach, Florida

Manufacturer of Café Don Pablo brand of gourmet coffees to increase line of organic coffee to include rare estate varieties, traditional blends, and flavored coffees.

(PRWEB) July 8, 2021 -- Burke Brands, manufacturer of the Café Don Pablo line of gourmet coffees announced today that it is completing the necessary steps to receive organic certification for its roasting facility in North Miami Beach, Florida.

The company pointed to the fast growing demand by upscale consumers for organic products as their motivation for certification, and also indicated that they are in talks with a major retailer of organic products who is interested in their Café Don Pablo line of gourmet coffees.

"Our goal is not only to be aware and respond to the trends, but also to anticipate them" says President and CEO Darron Burke. He adds:

"The Café Don Pablo brand is proving to be a real winner for us because it was created with several of the major trends in food retailing in mind.

Consumers want better, fresher, more natural products that are made by smaller companies, or 'food artisans.' Also, due to changing demographics in the US, retailers are looking for products that crossover from mainstream American consumers to other ethnic groups; particularly Hispanics. Café Don Pablo solves all of those problems.

Further, many coffee manufacturers are still competing on price and using cheap, inferior beans. These days more people would rather spend a few pennies more per cup to get a fresh roasted, great tasting, aromatic coffee that they can wake up with or enjoy while socializing. When you calculate the difference in price by the cup between fresh gourmet coffee, roasted in small batches by food artisans, and less expensive, inferior coffee roasted by huge corporations, it's literally nickels and dimes."

Burke Brands lists over 75 SKUs of 100% Arabica coffees for its Cafe Don Pablo line, including rare estate coffees, traditional blends, and flavors. Burke Brands, Inc. maintains a web site for its Café Don Pablo products at www.cafedonpablo.com, and a toll free number: 1-877-4DONPABLO.

Posted by Industrial-Manufacturing at 04:00 AM | Comments (0)

Retail Industry Split On the Need for Unions, Says RetailWire.com Poll

As organized labor bickers over strategies for reversing the continuing decline in union membership, an informal July 5th RetailWire.com poll reflected a similar schism over the very need for unions in retailing: 52 percent said "yes" they are necessary, to 45 percent saying "no."

(PRWEB) July 8, 2021 -- A fight is taking place over the future direction of national organized labor. At the heart of the matter is a fractious disagreement over how to reverse the decline in union membership around the country.

Last month, the presidents of the Service Employees International Union (SEIU), Teamsters, United Food and Commercial Workers (UFCW), Laborers, and UNITE HERE formed the "Change To Win Coalition." The group, which represents about 35 percent of the total membership of the AFL-CIO, said union leadership has failed to put enough support into organizing new members.

The issue of the relevancy of organized labor in retailing was posted for discussion on RetailWire.com under the story heading "Labor Schism Widens." An accompanying Instant Poll of the web site's professional retailing audience showed a slight majority dismissing the importance of unions in retailing, and those sentiments were in evidence in commentary by RetailWire's BrainTrust of retail industry experts.

"If you are a retail worker, just ask yourself what the union will do for you," wrote David Livingston, Principal, DJL Research. "Is it really worth the few dollars per hour more that a union might be able to provide if it only causes the premature demise of your employer, loss of pay due to strikes, or the closing down of viable locations? Sometimes I think that if unions had not tied so many retailers' hands, Wal-Mart would not be as strong as they are."

Jeff Weitzman, President and COO of Coupons, Inc., sees the possibility that unions could be relevant again in today's political climate. "If you are a worker watching the government's decidedly pro-business turn, but don't feel like you're benefiting from it at all, you're a good candidate for recruitment by a union."

However, Weitzman expressed strong doubts over organized labor's ability to sort out priorities and pull membership back into the fold. "Unions have focused so much on job retention that they have watered down everyone's ability to get ahead. If I was a good, productive worker, not able to get a merit raise or feeling like I was carrying two other workers mandated by a union contract, I wouldn't be too happy with the union either."

"If unions can redefine themselves to once again be seen as the worker's champion, standing as a bulwark against perceptions of corporate greed and a government that cares more about corporate profits than about the quality of life for corporate workers, they have a chance to regain some ground," concluded Weitzman.

See the full story: "Labor Schism Widens" ... plus the accompanying Instant Poll and commentary from the RetailWire BrainTrust panel:
http://www.retailwire.com/Discussions/Sngl_Discussion.cfm/10758 ;
(Free registration required)

RetailWire editor-in-chief George Anderson has recently been featured on CBS Marketwatch radio and NPR. He is available for interviews and commentary: George Anderson 908-709-1690.

About RetailWire.com
RetailWire is a unique online news analysis and discussion forum, launched in February 2002. RetailWire goes beyond conventional headline news reporting. Each business morning, RetailWire editors pick news topics worthy of commentary by its "BrainTrust" panel of industry experts, and the general RetailWire membership. The results are virtual round tables of industry opinion and advice covering key dynamics and issues affecting the retailing industry.

Membership to RetailWire is free to all qualified retail industry professionals. Over two-thirds of members are in top executive or senior management positions, representing a broad cross section of retail channels and the companies that supply them.

RetailWire is supported by sponsorships from leading retail suppliers and service organizations. Sponsorship packages take the form of information-rich "Business TIPS." Current sponsors include Campbell Soup, ACNielsen, Unilever, Hershey's, Nestlé Purina, DemandTec, Interactive Edge and Concept Shopping.

Editorial inquiries, contact:
George Anderson
908-709-1690

For general business inquiries, contact:
Rick Moss
973-744-0813

For sponsorship information, contact:
Al McClain
203-975-0557

Posted by Industrial-Manufacturing at 03:59 AM | Comments (0)

Snails Converge on Ludlow, Shropshire, England This September

Ludlow, England's gourmet capital, is ready to stage the eleventh annual food and drink festival in the 800-year-old castle around which the town was built. Slow Food and Cittaslow (Slow Cities) will both be playing a major part in the three-day event, September 9-11.

Ludlow, England, (PRWEB) July 8, 2021 -- The snail logos of Slow Food and Cittaslow will be meeting in Ludlow’s castle this September at the eleventh annual Ludlow Marches Festival of Food and Drink.

The weekend festival that celebrates quality food and drink takes place between 9th-11th September, and guarantees a host of new taste experiences as well as a fun day out. Full details are at http://www.foodfestival.co.uk/

For the second consecutive year we have local company Tyrrells potato chips as our lead sponsor – and they are launching a brand new flavor of hand-fried potato chip at this year’s festival: Ludlow Sausage flavor. They will be joined by around 150 small producers of quality food and drink showcasing their wares and offering free tastings to around 17,000 visitors, who are expected to the Food Festival this year.

Ludlow is the first Cittaslow or "slow town" in the UK, which means it is part of a growing international network of towns "where it is good to live." Ludlow has also built a major reputation for gourmet food, so no surprises that it has an active Slow Food Convivium that will be organizing Taste Workshops at the festival, essentially tutored tastings of a wide range of traditional English foodstuffs from perry to black pudding.

A full program of free talks and demonstrations will be running in Ludlow Castle throughout the Festival as well as "fringe" activities involving butchers, bakers and pubs in the town. The food festival is not all about high-end, gourmet food and drink, even though it is centered on the town that has won acclaim as the UK’s capital of food and drink.

Sure, Ludlow’s gourmet reputation has been on the up ever since Ken Adams and Shaun Hill set up shop in Ludlow years ago. Michelin Stars have fair cascaded into the town - last year Claude Bosi was awarded a second Michelin Star for his Corve Street restaurant Hibiscus, which was recently named Restaurant of the Year in the UK by Egon Ronay.

But Ludlow is not all about high-end, gourmet grub – as the founders of the Ludlow Marches Festival of Food and Drink (the original, and still the best) fully appreciate. They are a team of volunteers, with links to the Slow Food and Cittaslow movements, who make sure the food festival stays with its feet on the ground, anchored among small, quality food producers.

Take just one example. There are still four traditional butchers trading in Ludlow, all producing quality meat and meat products like home-cured bacon and hand-raised pork pies, made in much the same way they have always been. Locally-reared animals, slaughtered locally and processed locally using traditional, craft skills. That’s what leads to quality butchery, not factory farming and factory processing.

What leads to quality bread? Traditional, slow fermented dough, argues Peter Cook, which is how his firm, Price’s Bakers on our market square, still produces bread. That’s why Rick Stein made Prices one of his ‘Food Heroes’. Of course, we also have Walton’s, Swifts, and DeGreys using their hot ovens to create quality alternatives to steam-baked, factory-made, lorry-delivered supermarket bread.

Ludlow has remained unspoiled by progress – it has retained a natural, traditional way of life and its location, about an hour’s drive from the nearest motorway in any direction, has surely helped. But Ludlow is still very much a working market town – not a museum. We haven’t turned our back on technology either: for instance, these days, there is http://www.theludlowsausage.co.uk to help take our butchers’ Ludlow Sausages to new places.

The Food Festival is as much a celebration of local beers and local sausages as it is a celebration of gourmet fare. 1,600 people take the Sausage Trail, sampling four new festival sausages on the first day of the Food Festival, and not a celebrity chef in sight.

Instead of TV ‘faces’, you’re much more likely to find exhausted, small-scale producers of delightful foodstuffs at the Food Festival. Producers who have been taken by surprise by the demand for their products on the first day, and who have stayed up all night to make more in time for the even busier Saturday. Only to repeat the process for Sunday.

Which goes a long way to explaining the popularity of the Food Festival – visitors always find new surprises, new producers and new flavors as well as their old favorites.

Quality food and drink produced by local companies that care about their crops and tend their animals with heart rather than with a permanent eye on the balance sheet that is what is at the heart of the Ludlow experience.

CONTACT
Graeme Kidd, food festival press officer
44-1584-877946
e-mail protected from spam bots

Graeme can email high resolution copyright free versions of images in the gallery at http://www.foodfestival.co.uk/gallery/index.html.

http://www.cittaslow.org.uk/
http://www.slowfoodludlow.org.uk/
http://www.foodfestival.co.uk/
http://www.ludlow.org.uk/
http://www.tyrrellspotatochips.co.uk/
http://www.theludlowsausage.co.uk

Posted by Industrial-Manufacturing at 03:58 AM | Comments (0)

July 07, 2021

Lickity Split Frozen Custard Wins Best of Citysearch 2005: Winner of Best Ice Cream in Los Angeles Doesn’t Even Sell Ice Cream

Lickity Split Frozen Custard has won the Best of Citysearch Award (http://www.citysearch.com) for the Best Ice Cream in Los Angeles. Although a popular fad in the Midwest, frozen custard has not yet become big enough of a trend in the Southern California region to have its own category.

Hollywood, CA (PRWEB via PR Web Direct) July 7, 2021 -- One month after opening up their third location at Grauman’s Egyptian Theatre, Lickity Split Frozen Custard (http://www.lickity-split.com) has won the Best of Citysearch Award (http://www.citysearch.com) for the Best Ice Cream in Los Angeles. Although a popular fad in the Midwest, frozen custard has not yet become big enough of a trend in the Southern California region to have its own category.

For those unfamiliar with the concept of frozen custard, co-owners Bruce Brown and Michael Scott explain, "If you like ice cream, you’ll love frozen custard." The all-natural dairy product is actually lower in fat and sodium than regular ice cream. A special manufacturing process that whips the custard at over 80 mph results in the incredibly creamy taste and smooth texture of the frozen custard.

Even though Lickity Split has been featured in the Los Angeles Business Journal and profiled on Lisa Joyner’s "It List" on CBS News, the Best of Citysearch Award is a unique honor as it is decided through the votes of customers and fans. One reviewer writes that she even drove all the way from Las Vegas to satisfy a Lickity Split Frozen Custard craving.

Following a star-studded red carpet opening over Memorial Day weekend, Lickity Split has commenced full operations at their Hollywood Walk of Fame location. Visitors to the flagship store can learn more about the frozen custard creation process by sitting on barstools around a glass-encased clean room factory environment and watching workers in lab coats churn out fresh frozen custard daily. Tourists and locals in the know can take advantage of a free wireless connection while enjoying al fresco seating in the courtyard of the Egyptian Theatre. In addition to serving mouth-watering frozen custard and sorbet flavors, Lickity Split also offers juicy all-beef hot dogs, hand-cut French fries, pressed panini sandwiches, scrumptious cupcakes and cookies, and a full range of Lavazza coffee drinks.

Lickity Split Frozen Custard Locations:
Lickity Split Hollywood: 6708 Hollywood Boulevard, Los Angeles, CA 90028 * (323) 466-5425
Lickity Split El Segundo: 413 Main Street, El Segundo, CA 90245 * (310) 524-0020
Lickity Split Manhattan Beach: 3200 N. Sepulveda Blvd., Manhattan Beach, CA 90266 * (310) 546-4853

Contact:
Preeti Shrivastava
Tel: (310) 980-0723

Posted by Industrial-Manufacturing at 02:30 AM | Comments (0)

Food, Fun And Fusion - Rickshaw Bambú Mixes It Up With Miso 80s Night

Rickshaw Bambú announces “Miso 80s” night featuring fresh new drinks, sumptuous sushi rolls and the "totally RAD" jams of DJ X-tain.

(PRWEB) July 7, 2021 -- Rickshaw Bambú, at 2810 Westheimer, announces “Miso 80s” Thursdays with DJ X-tain, one of Houston's hottest DJs. The fabulous feast of Food, Fun and Fusion is already popular—among Houston’s sushi munching, martini-sipping glitterati—as the place to see and be seen.

New menu items and fresh new drinks created especially for Miso 80s night are sure to please every palate. Beginning at 9 p.m., DJ Xtain’s pulsating sounds keep the crowd drinking and bouncing with classic 80s gems—sure to take you back.

Topping off the new list of culinary-fusion sushi rolls is the Pretty in Pink—fresh salmon, cucumber and avocado rolled inside out with Sakura denbu (sweet Japanese powder. The Miso 80s menu also includes: Tears for Fears—spicy yellowtail, green onion, habanero miso and wasabiko; the Mogwai—shrimp tempura, roasted bell peppers and avocado rolled inside out with sesame seeds and drizzled with unagi sauce; and the Balboa—tuna, pineapple and sesame spinach rolled inside out with sesame seeds.

Among the new “Hit Me With Your Best Shots” shot list are: Liquid Cocaine—made of Hot Damn, Goldschlager and Jagermeister; The Mr. Roboto—Bacardi Limon, Malibu Rum, Rain Vodka, Blue Curacao and Chambord; and The Super Freak—rum, vodka, gin, peach Schnapps, sweet and sour, and pineapple juice.

Other favorites on the new libations list include: Hit Me With Your Best Shot—Bacardi 151, Absolut Mandrin, and sweet and sour; Slick Rick—Absolut Mandrin, orange juice and Red Bull; Purple Rain—Rain vodka, triple sec, grape pucker, and sweet and sour.

Rickshaw’s popular bar, Bambú Lounge, remains a mainstay among Houston’s young cocktail set for fresh sushi and intimate late-night drinks—such as the award-winning Pineapple Upside Down Cake made with house-infused pineapple vanilla bean Rain vodka, simple syrup and pineapple juice—so good it was voted “Houston’s Best Martini” for 2004.

Open Wednesdays through Saturdays, Bambú is home to some of the city’s most popular DJs who keep the crowd spirited on almost any night. Bambú is also open for Happy Hour from 5 p.m. to 7 p.m. Monday through Friday.

About Rickshaw Far East Bistro and Bambu Lounge
Rickshaw Far East Bistro and Bambú Lounge bring together the diverse cuisines of the Pacific Rim in a stylish and contemporary setting, complete with sushi bar and lounge.

Owned and operated by seasoned restaurateur, John Chang, Rickshaw is considered the showcase for creative fusion cuisine, although his four other restaurants, Miyako being the most notable, do a thriving business as well.

Rickshaw/Bambú is open every day for lunch and dinner. For more information, visit www.rickshaw-bambu.com, or call 713.942.7272.

Posted by Industrial-Manufacturing at 02:29 AM | Comments (0)

Customized Getaway Meals Personal Chef Service Gives Travelers Time to Relax and Eat Healthy During Weekends Away

Personal Chefs Donna Mintz of Basil & Barbells and Lia Soscia of Home Cooking Consultant are the answer to fabulous weekend meals away from home. The Customized Getaway Meals Service includes meal planning, food shopping, preparation, packaging and cleanup. "This is the perfect solution to eating healthy while away," states Chef Lia. "You can almost take your Personal Chef with you." Meals can be taken with you to the shore or on your next boating or picnic outing.

New York, NY (PRWEB) July 8, 2021 -- Personal Chefs Donna Mintz of Basil & Barbells and Lia Soscia of Home Cooking Consultant are the answer to fabulous weekend meals away from home. The Customized Getaway Meals Service includes meal planning, food shopping, preparation, packaging and cleanup. "This is the perfect solution to eating healthy while away," states Chef Lia. "You can almost take your Personal Chef with you." Meals can be taken with you to the shore or on your next boating or picnic outing.

Eating at noisy, crowded, and expensive restaurants leaves little time to relax and enjoy your weekend. In addition, many restaurant and takeout meals are heavy with fat and calories. The Customized Getaway Meal Service assures you have a variety of healthy meal selections customized for your nutritional requirements. Each service includes simple instructions so that you are ready to eat in minutes; not waiting in line and waiting to be served.

Many people have already realized the benefits of having their own Personal Chef Service for everyday meal solutions. Now the same level of service is available for a special weekend getaway. Weekenders living in NYC or on Long Island can take advantage of this unique meal planning and preparation service during the summer months. Chefs Donna and Lia have an assortment of picnic lunches to take to the beach and dinner selections that are prepped and ready for the barbeque.

Contracting a Customized Getaway Meals is simpIe. It all begins with a complimentary consultation in which you answer a detailed food questionnaire regarding food likes, dislikes and weekend needs. Once this is completed a menu can be created. Sample menu selections could include delectable choices such as Cilantro and Pumpkin Seed Pesto Chicken Salad on Whole Wheat Buns served with Fresh Corn Salsa, Summer Spring Rolls with Thai Lime Dipping Sauce served with Cold Black Sesame Noodles along with cheese, crackers and fruit for picnic lunches at the beach and Bag Smoked Snapper served with Asparagus and Sun-Dried Chimichurri and Cedar Plank Pineapple Teriyaki Salmon served with Couscous Stuffed Eggplant for dinners. "When you consider the cost factor and convenience of having a Personal Chef prepare your meals, it is more cost-effective than any restaurant at a popular weekend spot," states Chef Donna. "Your Personal Chef also assures you eat healthier by starting with the best quality, freshest ingredients possible."

For more detailed information about the Customized Getaway Meals Service which is available in NYC and Long Island, please visit these websites:

New York City – Basil & Barbells, Chef Donna Mintz http://basilandbarbells.com/getawaymeals.htm
Long Island – Home Cooking Consultant Personal Chef Service
http://ChefLia.com/getawaymeals.html

About Basil & Barbells – Chef Donna Mintz, C.P.T. has always been interested in cooking and fitness. She became a Certified Personal Trainer and has additional certifications as an Aerobics Instructor, Kickboxing Instructor and Sports Nutrition. She is also a Certified Fitness Nutritionist. Donna started her career as a Personal Trainer by going to client's homes and working with them using resistance tubing and medicine balls, as well as free weights. To augment her already successful fitness program, she became a Professional Personal Chef through coursework at the United States Personal Chef Association. Since then Chef Donna has created a unique business enterprise, Basil & Barbells, which is a blend of her two passions, fitness and cooking. She is dedicated to teaching people, in a short amount of time, what it took her years of schooling, studying and experimentation to learn. Visit http://basilandbarbells.com or call Chef Donna at 212-924-7887.

About Home Cooking Consultant Personal Chef Service – Well-seasoned cooking services and advice for the Long Island area. Chef Lia Soscia has been cooking for over 30 years. Her company Home Cooking Consultant is dedicated to healthy meal solutions through services that include home meal planning and preparation, cooking lessons, recipe research, modifications and testing, and kitchen organization and design consultation. Chef Lia is a graduate of the Culinary Business Academy and is a member of the United States Personal Chef Association, Women Chefs and Restauranteurs, Cooking Club of America, and the Bellmore Chamber of Commerce. She is Serv-Safe Food Safety Certified, Licensed and Insured. Visit http://ChefLia.com or call Chef Lia at 516-826-3169.

Press Contact:
Lia Soscia
516-826-3169

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

Cinnabon Unleashes Free Coupons for Cinnabon Products in Al-Waseet in Celebration of Opening its Fifth Bakery in Jabal Al-Hussein

Cinnabon Unleashes Free Coupons for Cinnabon Products in Al-Waseet in Celebration of Opening its Fifth Bakery in Jabal Al-Hussein

Amman, Jordan (PRWEB) July 7, 2021 -- In celebrating the grand opening of its fifth branch in Jordan last week, Cinnabon Jordan, part of Jana Restaurant Management (a member of Tantash Group) has disseminated 5,000 coupons in the Al-Waseet Commercial Weekly to the areas surrounding Maxim Mall in Jabal Al-Hussein .

Coupons came in two kinds, one kind was a free Minibon and the other was a free Cinnabon Coffee with the purchase of a Minibon. Coupons could be exchanged for Cinnabon products only at Cinnabon, Maxim Mall in Jabal Al-Hussein.

Mr. Mahfouz Said, Acting General Manager of Cinnabon Jordan stated, “Cinnabon will always present its clients with distinguished offers, keeping in mind the high quality of service and the healthy blend of natural herbs.” Said added that the opening of Cinnabon Jordan’s fifth branch in the Kingdom “proves the company’s success in gaining the trust of its clients.”

Issued by TRACCS Jordan on behalf of Jenna Fast Food and Commercial Agencies, a subsidiary of the 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
Email: e-mail protected from spam bots
Website: http://www.traccs.net

Posted by Industrial-Manufacturing at 02:27 AM | Comments (0)

Research and Markets: Consumption of Poultry Products has Risen Dramatically in Recent Years

Research and Markets (http://www.researchandmarkets.com/reports/c20268) has announced the addition of Poultry Meat Processing and Quality to their offering.

Dublin (PRWEB) July 7, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20268) has announced the addition of Poultry Meat Processing and Quality to their offering.

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.

The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.

Poultry Meat Processing and Quality is an essential reference for the entire poultry meat industry. It reviews the key issues affecting poultry meat quality in production and processing and provides an extensive analysis of poultry meat safety issues.

For more information visit http://www.researchandmarkets.com/reports/c20268

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

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

Research and Markets: Understanding and Measuring the Shelf-Life of Food

Research and Markets (http://www.researchandmarkets.com/reports/c20272) has announced the addition of Understanding and Measuring the Shelf-Life of Food to their offering.

Dublin (PRWEB) July 7, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20272) has announced the addition of Understanding and Measuring the Shelf-Life of Food to their offering.

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.

'Understanding and Measuring the Shelf-life of Food' examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. The second part of the book addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.

'Understanding and Measuring the Shelf-life of Food' reviews the key factors in determining shelf-life and how they can be measured. It examines the importance of the shelf-life of a product in determining its quality and profitability and brings together the leading international experts in the field.

For more information visit http://www.researchandmarkets.com/reports/c20272

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

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

Research and Markets: Cardiovascular Disease and Type II Diabetes are a Growing Problem for the Developed World

Research and Markets (http://www.researchandmarkets.com/reports/c20279) has announced the addition of Functional Foods, Cardiovascular Disease and Diabetes to their offering.

Dublin (PRWEB) July 7, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20279) has announced the addition of Functional Foods, Cardiovascular Disease and Diabetes to their offering.

Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.

Functional Foods, Cardiovascular Disease and Diabetes reviews functional foods connection to preventing chronic diseases. It examines the potential and limitations of dietary influences and illustrates health benefits associated with diverse food groups.

Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part 1 examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part 2 focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part 3 addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.

For more information visit http://www.researchandmarkets.com/reports/c20279

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

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

Research and Markets : Kraft Food Moves to Become More Global

Research and Markets (http://www.researchandmarkets.com/reports/c20310) has announced the addition of Corporate Focus Foods: Kraft Foods Annual 2003 to their offering.

Dublin (PRWEB) July 7, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20310) has announced the addition of Corporate Focus Foods: Kraft Foods Annual 2003 to their offering.

The Kraft Foods Annual covers the global activities of Kraft Foods up to the end of 2003 and includes major changes made at the beginning of 2004.

Kraft Foods is the largest US food company and one of the biggest in the world. However, it remains largely biased to its domestic market in terms of revenue despite a presence around the world and strong international brands. A new corporate structure and a new strategy launched at the beginning of 2004 look set to change this with increased emphasis on the company's international business.

This is one of the key conclusions of the latest Annual from Corporate Focus. The report is a detailed analysis of Kraft Foods operation up to the end of 2003. It details the company strategy, structure and analyses the different product groups in terms of marketing, new product launches around the world.

Corporate Focus is designed for companies in the industry as well as for packaging suppliers, ingredients suppliers and communications agencies. The Annual provides a detailed snapshot of the company that is valuable as a competitive monitor but also to understand Unilever as a customer or partner.

Content Covered:
1. Company history
- General Foods
- Kraft
- Kraft General Foods
- Jacobs Suchard
- Nabisco
- Kraft Foods

2. Corporate objectives
3. Corporate strategy
4. Corporate structure
5. Financial performance
6. Geographic analysis
7. Product category analysis
8. Marketing

Illustrative Tables & Charts include:
List of Tables
Turnover of Leading Food & Beverage Companies, 2003
Kraft Foods Acquisition Activity, 1995-2003
Kraft Foods Eastern European Confectionery Acquisitions, 1992-2001
Kraft Foods Disposals, 1993-2003
Financial Summary of Kraft Foods, 2000-2003
Kraft Foods Share Data, 1999-2003
Kraft Foods North America Cheese, Meals & Enhancers, 2001-2003
Kraft Foods North America Biscuits, Snacks & Confectionery, 2001-2003
Global Confectionery Market Shares, 2001
Kraft Foods North America Beverages, Desserts & Cereals, 2001-2003
Kraft Foods North America Oscar Mayer & Pizza, 2001-2003 1

List of Charts
Kraft Foods Organisation Structure, 2004
Kraft Foods Net Revenue, 1999-2003
Kraft Foods Share Price, 2003
Altria Net Revenue, 1998-2003
Kraft Foods' Contribution to Altria Revenue, 1998-2003
Altria Growth Rates, 2002-2003
Kraft Foods Net Revenue, by Region, 2003
Kraft Foods North America Net Revenue, 2001-2003
Kraft Foods EMEA Net Revenue, 2001-2003
Kraft Foods Latin America & Asia – Pacific Net Revenue, 2001-2003
Kraft Foods North America Net Revenue, by Category, 2003

For more information visit http://www.researchandmarkets.com/reports/c20310

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

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

Virgo Publishing Announces July 26 Webinar on Vitamin E

Virgo Publishing announces its first live Webinar in the Nutrilearn Webinar Series will take place July 26.

Phoenix (PRWEB via PR Web Direct) July 6, 2021 -- Virgo Publishing announced the first live Webinar in the Nutrilearn Webinar Series, "Vitamin E: The Controversy and the Consumer," scheduled for Tuesday, July 26 at 2 p.m. Eastern time. The free Webinar is sponsored by Cognis Nutrition & Health and will feature of panel of experts discussing the safety, benefits and outlook for vitamin E.

"A series of controversial studies and media reports have questioned the value of vitamin E in recent months," said Jon Benninger, director of business development for Virgo Publishing. "A live online event is the best venue for industry professionals across all channels to hear science-based information from an exceptional panel."

Scheduled speakers include: Steve French from the Natural Marketing Institute; John Hathcock, Ph.D., from the Council for Responsible Nutrition
(CRN); Cindy Schweitzer, Ph.D., from Cognis Nutrition & Health; and Maret Traber, Ph.D., from the Linus Pauling Institute at Oregon State University. Vitamin E safety, benefits, intake, the role of supplementation, sources and forms of vitamin E, and the market outlook will be discussed.

"The main purpose of this event is to provide retailers, pharmacists and manufacturers with the science-based information they need to guide consumers and answer their questions about this important nutrient," Benninger said.

Registration for the live online Webinar is complimentary but space is limited. To register and secure a seat, click here: https://virgo.webex.com/virgo/j.php?ED=86267342&RG;=1

Registrants can tune into the Webinar through the internet or by calling a toll free phone number, and presentation materials will be delivered via the Internet. The event will also feature a live question and answer session.

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

Contact: Amy Sharman
Marketing and Communications Manager
Virgo Publishing
Phone: 480-990-1101, ext. 1543

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

July 06, 2021

Orlando Culinary Arts Academy Spices Up Career Education Classes With Training Events For Local Chefs

Food preparation demonstrations show the simplicity of fine cuisine in even the most trying circumstances of the hurricane season.

Orlando, Florida (PRWEB) July 6, 2021 -- There’s a certain culinary twist in how to live well even if you are living in the dark, with no electricity; meaning no fridge, often no oven or stove and lack of ingredients. Orlando Culinary Academy is determined to show Floridians how to live well, regardless of such conditions.

This indoor event, “Hurricane Survival Cooking”, is Saturday, July 16, 2021 from 11AM to 3PM. This event is free to the public and will feature numerous demonstrations such as “Cooking without Heat,” “Safe Food Handling,” “Selecting the Right Pantry Items,” Camp Stove Cooking” and more. In addition, visitors will have an opportunity to meet various local emergency management agencies and emergency supply vendors. During the event the Chef Instructors and students will conduct demonstrations in our kitchen classrooms located nearby.

Even in the darkest of times in a state where the people can be forced to go weeks without power it is possible to have higher quality meals. A charcoal grilled fish, which can be cooked either with charcoal or even on the family car’s engine, while they are inside the car cooling down, might not be able to be accompanied by rice pilaf, but the school will show how to make a delicious corn relish with items from a properly stocked pantry. Ideas on how to have mayo and mustard available for sandwiches throughout a blackout will be shared. These items just might improve the quality of life, the school believes.

The Senior Community Relations Representative, Cletus Ford, stresses the quality of culinary education, “While the Le Cordon Bleu reputation for quality speaks for itself, at Orlando Culinary Academy our fundamental approach to all we do is to stress the value and importance of doing the right thing, the right way.”

The importance of career education is emphasized by the U.S. Department of Labor, Bureau of Labor Statistics in April of 2005 when they stated that people who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs. Their education may give them an advantage when looking for jobs in better restaurants.

The Orlando Culinary Academy was established in January 2002 to bring the Le Cordon Bleu culinary arts program to the Orlando area. The Academy's association with Le Cordon Bleu represents a union of some of the finest in European and North American culinary arts training programs available today, resulting in a curriculum that is comprehensive, challenging and hands-on education. Le Cordon Bleu was founded in Paris in 1895 and it's name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500's. The awarded medallion, called the Cross of the Holy Spirit, was suspended from a Blue Ribbon which is: Le Cordon Bleu.

The Orlando Culinary Academy is located off John Young Parkway at 8511 Commodity Circle, Suite 100, Orlando, FL 32819. Visit www.orlandoculinary.com for more information.

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

Creative Culinary Arts A Part of the Oregonian Culture

Career Education at Western Culinary Institute Combines the Aesthetics of Portland and Exceptional Cuisine of the Pacific Northwest

Portland, Oregon, July 6, 2021 - Combining the fresh seafood, crisp vegetables and fruits, and local wines of the Pacific Northwest with career education in the culinary arts, Oregon-trained chefs turn out a delicious feast. Located in the heart of a city known for its unmatched natural beauty, bustling local scene and sumptuous dining, Western Culinary Institute (WCI) in Portland is a provider of culinary education. (www.wci.edu)

WCI is in close proximity to the Pacific Ocean, beautiful mountains, the Columbia Gorge and the burgeoning Willamette Valley wine industry. Portland offers a wonderful selection of diversions from sports, recreation and shopping to outstanding public art and cultural events, urban parks and gardens, green spaces and more, not to mention world-class restaurants. Gourmet magazine called Oregon "the Next Napa" in January 2002, giving yet one more reason to choose this area to study cuisine. Also, it is home to James Beard, known as "The Dean of American Cooking."

WCI strives to ensure that the teachers and programs are current with the most progressive styles, foremost skills and modern technology used in the culinary world. It has a partnership with the prestigious Le Cordon Bleu and has their internationally renowned programs as the basis for the curriculum at this cooking school, offering prestigious curriculum in the Culinary Arts. WCI has special student programs that connect the students to the world hospitality market with internships and exchange programs.

Committed professionals combine lectures, demonstrations and practical training to pass their knowledge and experience on to the students. The definite importance of career education is emphasized by the U.S. Department of Labor, Bureau of Labor Statistics released in April of 2005 when they stated, “People who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs. Their education may give them an advantage when looking for jobs in better restaurants."

Western Culinary Institute offers a full spectrum of culinary education combining the history and teachings of the world-renown Le Cordon Bleu Culinary Arts School with a challenging and comprehensive curriculum. Culinary Arts Program, Hospitality and Management Program and Pâtisserie and Baking Program the growing hospitality industry. Opportunities for graduates of the Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality & Restaurant Management Program, and Le Cordon Bleu Pâtisserie and Baking Program are growing in the ever-expanding hospitality industry.

www.wci.edu

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

The Ultimate Pizzeria Printer is Now Available from Star Micronics

The Pizzeria and Fast Food Industry quest for a solution to printing delivery labels for pizza boxes has been answered by Star Micronics.

(PRWEB) July 5, 2021 -- The Pizzeria and Fast Food Industry quest for a solution to printing delivery labels for pizza boxes has been answered by Star Micronics. Finding a silent and quick printing printer taking up very little counter space while providing a legible wide label is just one of the capabilities of the TSP800 printer. Printing wide receipts capturing all of the input food order and delivering coupons for return business is another function - a total pizzeria and food delivery solution packed into one printer.

Star Micronics’ TSP800 printer delivers a 4.4” (112 mm) x 1.75" thermal pizza delivery label for pizza businesses and fast food delivery service, printing in high speed of 6" per second (150 mm/sec) for the fast-paced business industry standards. The TSP800 printer has more to offer in addition to delivery labels; multiple printing solutions, a wide format Point of Sale Receipt which can store the restaurant's logo, print promotional advertising and coupons for return business from the establishment's customers, and bar code printing for scanning purposes. All of these solutions packed into a very small printer, it’s footprint of 8.5” by 7” will fit on any busy countertop, and an optional space saving wall mount bracket can place the printer off the counter.

One printer and many solutions for the pizza and delivery business -- it is the ultimate pizzeria printer.

Call Star Micronics for more information on how pizza and fast food businesses can benefit by using our TSP800 for delivery labels, wide receipts, and return business from customers. Star Micronics America 800-782-7636, ext 109.

Posted by Industrial-Manufacturing at 02:17 AM | Comments (0)

July 04, 2021

New Chlorine Dioxide Horticultural Sanitizer from Griffin Greenhouse and Nursery Supplies Controls Greenhouse Algae

Company enters national distribution agreement with selective micro technologies for Selectrocide™ chlorine dioxide.

Tewksbury, MA (PRWEB via PR Web Direct) July 1, 2021 -- Today, Griffin Greenhouse & Nursery Supplies of Tewksbury, MA announced a partnership with Selective Micro Technologies, in conjunction with the research of Dr. Peter Konjoian, to distribute Selectrocide™ chlorine dioxide to the horticulture market nationwide. In tests conducted over the past two years, Selectrocide has been shown to effectively control algae and unwanted microbial growth in greenhouse production. For growers, Selectrocide will help reduce crop loss due to algae growth and will significantly improve overall greenhouse sanitation, delivering higher-quality plants and improved profitability.

Selectrocide comes in a patented, membrane-enclosed packet that enables growers to generate a solution of chlorine dioxide quickly and easily, in the precise amounts and concentrations needed at the point of use. Once immersed in water, the packet emits chlorine dioxide into the water at a neutral pH. The result is a 99% pure solution of chlorine dioxide and water. This US EPA-registered product is now available for commercial use in greenhouses and nurseries.

Known for over 50 years to be an excellent sanitizing agent, chlorine dioxide has been used to clean public drinking water and kill highly infectious bacteria, fungi and viruses. Its use has been limited to large-scale applications due to limitations in generating chlorine dioxide on site. Selectrocide’s patented technology eliminates these limitations and allows - for the first time - the generation of 99% pure chlorine dioxide in economical quantities, quickly and easily.

Griffin will be selling Selectrocide and delivery system kits to the horticultural market starting on July 1, 2005. Dave Morin, Senior VP of Marketing/Purchasing, commented, “The use of Selectrocide has the potential to bring our customers’ growing operations to cleaner and healthier levels never before achievable, and to maintain that level from season to season and year to year.”

Dr. Peter Konjoian of Konjoian’s Floriculture Education Services has spent 2 ½ years researching Selectrocide, and his relationship with Selective Micro Technologies has been integral in bringing Selectrocide chlorine dioxide to the horticulture market. Dr. Konjoian’s research has shown that algae and other microbial growth can be reduced dramatically in traditional irrigation systems with twice-a-year shock treatments of only 50ppm, followed by ultra-low continuous injection at a residual level of only 0.25ppm.

Further information is available at www.griffins.com/selectrocide or by calling Ian McGain at 610-286-0046.

Griffin Greenhouse & Nursery Supplies, a leading supplier of greenhouse and nursery products in the Northeast and Mid-Atlantic, was founded in 1947 and has been providing professional, friendly, customer-driven service since its inception. Griffin strives to better serve professional growers in their market areas by following its founder’s vision of maximizing quality and service.

Contact:
Dave Morin
Griffin Greenhouse & Nursery Supplies
978-851-4346
www.griffins.com

© 2005 Griffin Greenhouse & Nursery Supplies. Selectrocide is a trademark of Selective Micro Technologies, LLC.

Posted by Industrial-Manufacturing at 07:12 AM | Comments (0)

July 01, 2021

Popular Diet Fallacy #6: Count Your Calorie Intake to Control Your Weight

Calorie counting has been widely regarded as a reliable method for weight management. But is it really? - There are hidden, little-known risks if you count calories - and not all calories are created equal… cautions Warrior Diet author Ori Hofmekler http://www.dragondoor.com/b17.html.

FOR IMMEDIATE RELEASE:

Los Angeles, CA (PRWEB) July 1, 2021 -
Calorie counting has been widely regarded as a reliable method for weight management. But is it really? - There are hidden, little-known risks if you count calories - and not all calories are created equal… cautions Warrior Diet author Ori Hofmekler http://www.dragondoor.com/b17.html.

Diet Fallacy #6: Count Your Calorie Intake to Control Your Weight

The Top Ten Diet Fallacies -
Separating the Facts from the Fantasy
By Ori Hofmekler, author of The Warrior Diet

Are You At Risk? You May Be Compromising Your Health - If You Count Your Calories These Popular Ways

Calorie counting has been widely regarded as a reliable method for weight management.

But is it really?

Some of the most established diets today - including Weight Watchers and the calorie-redistricting diet (CR) - use calorie counting as a principal way of controlling energy intake. Researchers and vets have also used it as a standard measurement for feeding.

Yet, in spite of its reputation and wide appeal, calorie counting fails to provide the long-term benefit of staying lean and healthy.

The reason:

Real life involves dynamic changes that aren't included in the typical calculation of calorie counting. One cannot overlook the profound effects of life changes on our body.

The human body (like other animals), carries survival mechanisms which regulate utilization of fuel and generation of energy, in response to changes in environmental conditions. Our basal (basic) metabolic rate (BMR) fluctuates according to changes in physical activity, food availability and overall calorie intake.

For instance, low calorie intake generally promotes a BMR decline whereas high calorie intake generally promotes an overall increase in BMR. Since calorie counting is based on a fixed BMR (many health clubs provide machines that check BMR), it often fails to provide a real life measurement of energy balance (surplus or deficit of calories).

Athletes and bodybuilders who use calorie counting to improve body composition should be aware of the downside of this method.

All calories are not created equal:

The calories you stockpile from sugar cause more fat gain than the calories you absorb from grains or nuts.

The human body has adapted to utilize calories derived from certain food combinations better than calories derived from others.

Same calories that cause fat gain in one food combination can induce fat loss in another (see fallacy # 4).

Timing is another factor which is often overlooked by the avid calorie counter:

Same carb calories that could be very beneficial when consumed right after exercise, (increasing protein synthesis in the muscle) may be harmful if consumed before exercise (increasing cortisol levels - see fallacy #2).

Are You Dieting at the Expense of Your Sex Drive?

One of the most controversial diets today is the calorie restriction diet (CR). CR is based on the assumption that chronic calorie restriction increases life span. Many anti-aging advocates endorse this dietary approach because they are adamantly convinced that CR reduces the overall metabolic stress and thereby increases life span.

There are, however, a few concerns regarding CR:

1. CR can often lower the body temperature, which may be a sign of lower thyroid activity and a total metabolic decline.
2. CR can cause a substantial loss of libido. CR is often associated with declining sex hormone levels and an impaired ability to maintain vigor, potency or fertility.
3. CR compromises one's ability to endure intense exercise and for that matter, build muscles.

Recent studies on intermittent fasting (one day fasting followed by one day overeating twice as many calories) at the Johns Hopkins University in Maryland, found that feeding cycles based on periodic fasting and overeating, provided superior benefits than CR.

According to Dr. Mark Mattson, professor of neuroscience and head of the research team at Johns Hopkins University, intermittent fasting increases mice resistance to degenerative diseases (Diabetes, Parkinson, Alzheimer and Strokes) while improving body composition (lean mass/fat) and increasing life span more than the calorie restricted mice. Note that the above studies were done on mice and rats. More studies are required to fully understand the effects of similar feeding cycles on humans.

The Hidden Costs of Calorie Restriction

Saying all that, calorie counting can still be used as an accurate way to evaluate food energy intake. If used correctly, calorie counting can help measure the effect of calorie intake on nutrient utilization.

Indeed, studies by the Food and Agriculture Organization (FAO) have established that overall calorie intake positively affects protein utilization. High calorie intake (about 20% surplus) maximizes protein utilization and vice versa, low calorie intake decreases protein utilization. Active individuals should take advantage of this knowledge by incorporating specially designed high calorie meals, preferably at night (see fallacy # 1).

In conclusion:
Calorie counting can be used as a standard measurement of food energy intake. However, it should not be applied as a principle dietary approach to avoid consequent adverse metabolic set backs and impaired performance.

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

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

Cinnabon Will Open Its Fifth Branch In Maxim Mall, Al-Hussein

Cinnabon Will Open its Fifth Branch In Maxim Mall, Al-Hussein

Amman (PRWEB) July 1, 2021 -- Cinnabon Jordan, a part of Jana Restaurant Management (a member of Tantash Group) will open its fifth branch at Maxim Mall –Jabal Al-Hussien – Amman on Friday July 1, 2005.

This step comes within Cinnabon’s closely studied plans to spread the point-of-sales in a manner that satisfies the clients and covers most of the Kingdom’s locations in an effort to reach the maximum number of Cinnabon clients.

Mr. Mahfouz Said, Acting General Manager stated, “Choosing Maxim Mall in Jabal Al Hussien as a distinct location for our fifth branch came after a comprehensive study in order to be able to offer our famous cinnamon rolls to our clients wherever they are, especially following the success of our other four branches."

Mr. Said added that the policy of Cinnabon Jordan’s management, including plans for 2005, is to diversify the spread of its base to different Jordanian locations, guided by famous international standards in opening new outlets in distinguished locations that serve clients in a way that caters to the Jordanian market. He also stressed that Cinnabon always strives to preserve the best quality known for its international specifications needed to maintain the original taste.

On the opening day Cinnabon will offer its customers freshly baked hot Cinnabons with the famous Cinnabon coffee which is widely known for its exquisite smell and taste.

Issued by TRACCS Jordan on behalf of Jana Restaurant Management, a member of Tantash Group and owner of the Cinnabon® franchise in Jordan.

For further information, please contact
TRACCS Jordan
Tel: + 962 6 592 4114
Fax: + 962 6 592 4334
Email: e-mail protected from spam bots
Website: http://www.traccs.net

Posted by Industrial-Manufacturing at 02:14 AM | Comments (0)

New Online Deli Tickles Allergy Sufferers Tastebuds

Brighton woman turns 9 year illness into a successful online business. After suffering with food intolerances for 9 years Anna Rowland launched the Wheat and Dairy Free Supermarket in April offering a wide range of foods and advice for the growing number of allergy sufferers.

(PRWEB) July 1, 2021 -- There’s good news for allergy sufferers whose tastebuds get a hammering from cardboard tasting bread or chalky watery milk. Following a wheat, dairy, gluten, yeast, sugar or caffeine free diet need not be boring any more now that there’s a new online deli waiting to deliver taste directly to your door.

Wheatanddairyfree.com is the first online deli to offer tasty, nutritional food to the increasing number of people who suffer from food intolerances or just want to modify their diet. The site offers freshly baked bread and confectionary daily and a wide range of tasty foods to satisfy any palate. The new website launched in April 2005 and will be a one-stop shop for busy people who want to find tasty alternative foods, with home delivery throughout the UK.

Recent figures from the Royal College of Physicians estimate the number of chronic allergies has trebled in the last ten years. Although it has become easier to buy wheat and dairy free products, finding tasty alternative foods has been an uphill struggle - till now.

Wheatanddairyfree.com founder Anna Rowland explains why she set up the website:
“Its easy to feel excluded from society when you have a food intolerance and it can be really hard to find tasty food – your weekly shop can end up taking you all weekend and you’ll still end up with bread that tastes like paper. Now you can click onto our site and see a whole range of tasty foods and recipes and all sorts of tips about how to incorporate your diet into your everyday life.

“We want to create an online community of customers who can use the site to get tasty food delivered to their door and also get practical advice and services on how to manage an alternative diet with ease.

”We have scoured the globe to source tasty, nutritionally high alternatives and believe that our range of foods will be greater than any currently on offer. There will be something for everyone and not a mung bean in sight.”

For further information about the site, our ethos and our personal experience of living with food intolerances, please contact: Anna Rowland on 07976 757164 or at e-mail protected from spam bots or Natasha Everard on 07967 177 140 or at e-mail protected from spam bots

Additional Notes
1. Once an order has been received on the website food will be despatched to customers within 48 hours by Parcelforce (the service is not yet available outside mainland UK).
2. Freshly baked organic bread will be delivered to customers within 24 hours of being baked.
3. The founder, Anna Rowland, is a lawyer by profession. Eight years ago she developed a debilitating illness which doctors were unable to diagnose. After consulting alternative therapists she embarked on a diet which experimented with removing various food groups from her diet. Her health was restored but finding alternative tasty food was a battle she was unwilling to lose, hence her decision to set up wheatanddairyfree.com - a beacon for anyone searching for tasty food for allergy sufferers or the increasing number of people with food intolerances.
4.  ‘Allergy: the unmet need, a blueprint for better patient care’ A report of the Royal College of Physicians Working Party on the provision of allergy services in the UK. Royal College of Physicians June 2003

Posted by Industrial-Manufacturing at 02:13 AM | Comments (0)

Research and Markets : In 2004, 6.2% of Food Products Launched and 7.3% of Beverage Products Launched Were Innovative Within the USA

Research and Markets (http://www.researchandmarkets.com/reports/c20004) has announced the addition of Innovation in the USA: New product launches, key trends and leading companies in FMCG for 2005 to their offering.

Dublin (PRWEB) July 1, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c20004) has announced the addition of Innovation in the USA: New product launches, key trends and leading companies in FMCG for 2005 to their offering.

Innovation in the USA: New product launches, key trends and leading companies in FMCG for 2005 is a category-by-category analysis in association with Productscan of new packaged products launched in 2004 and their impact on the key trends in NPD for 2005. Productscan Online is the largest online database in the world devoted to new consumer packaged goods. Productscan has over 200,000 detail-rich reports on over half a million new packaged goods Stock Keeping Units (SKUs) launched worldwide from 1980 to today.

The report investigates the trends in innovation and the number of new product reports and stock keeping units introduced from 1999 to 2004 in the following categories:
- Food products
- Drink products
- Health and Beauty products
- Pet products
- Household products
- Miscellaneous products

This new report will provide you with:
- New products overview - Detailed analysis of new reports and new SKU's reported by Productscan Online, segmented by 40 sub-categories revealing above and below average 2003-2004 SKU growth.

- Innovation ratings - Comprehensive data for each of the years 1999-2004 regarding the % of new product reports rated as innovative, by type of innovation (Positioning, Formulation, Packaging, Technology, New Market and Merchandising)

- Analysis of thousands of new products from 2002 - 2004 with particular packaging claims - segmented into the following groups: Nutrition, Avoidance, The Real Thing, Added Quality, Added Convenience, Green Packaging and Nutraceuticals.

- Category reviews - Qualitative and quantitative analysis of all new products introduced in 2004 across all sub-categories of food, drink, health and beauty, pet products, household products and miscellaneous.

Key questions answered in the report:
- Which categories in food, drink, health and beauty, pet food and household products are the most innovative and by which type of innovation?
- Who are the leading companies in FMCG for 2005?
- Which new product development launches in 2004 have been the most successful across all sectors?
- What will be the top trends across all sectors in FMCG for 2005?
- Which sectors have shown the fastest growth in 2004?
- What are the changes in Stock Keeping Units (SKUs) from 2003 to 2004 across all sectors?

Key findings from the report:
- In 2004, 6.2% of food products launched and 7.3% of beverage products launched were innovative.
- With product launches down over 24% in 2004 compared to 2003, it was not a great year for dairy products overall. The cheese category was particularly hard hit with introductions down by over 35%.
- Grain-based products such as bread and cereal will be popular in 2005, after a recent study found consumption of whole grains was associated with weight loss.
- Alcohol beverage introductions were down about 4% in 2004 compared to 2003, though fortunes varied widely. Wine had the best year by far with launches up over 20%.
- Are Americans getting healthier? That could be one take on a 6.4% drop in medication launches for 2004. Though the overall market was down, some segments shined including pain relief and other medications.

Contents are as follows:
Executive summary
Introduction
Consumer Packaged Goods overview
Innovation in Food
Innovation in Beverages
Innovation in Health and Beauty Aids
Innovation in Household products
Innovation in Pet Products
Innovation in Miscellaneous Products
List of Figures
List of Tables

For more information visit http://www.researchandmarkets.com/reports/c20004

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

Posted by Industrial-Manufacturing at 02:13 AM | Comments (0)