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August 31, 2021

Legacy Wine Clubs Selected to Develop Exclusive eCommerce Technology for Lufthansa U.S. WorldShop Program

Through a new eCommerce Web site developed by Legacy Wine Clubs, Inc., Lufthansa frequent flyers will have the ability to trade miles for wine, gourmet food, and kitchen products.

(PRWEB) August 31, 2021 -- Legacy Clubs, Inc., the Napa, CA-based provider of eCommerce technology and wine club management tools, has today announced a strategic partnership with Lufthansa Worldshop and Bedford Forum, LLC, a New York - based marketing group specializing in ultra premium and luxury brands. Through this partnership, Lufthansa's Miles & More frequent flyers will have the ability to redeem their frequent flyer miles for premium wines, gourmet foods, cookware, and home products provided by such prominent brands as Dean & Deluca, Viking Range, and Harney & Sons Fine Teas.

Lufthansa, with more than 1.3 million U.S. – based frequent flyer members and 10 million worldwide, counts among its member base some of the most cultured and well-traveled individuals in the world. Through this new website: LH-Worldshop-Gourmet.com, Lufthansa's U.S. members will have an abundance of options in redeeming miles accumulated over years of membership.

Lufthansa's demographic profile indicates that its members are more discriminating, more traveled, and more informed. They have higher disposable incomes, higher educational levels, and a taste for indulgence, making this the ideal audience for exclusive wines and other luxury goods.

Legacy Clubs was selected to provide the eCommerce environment for this project based on its industry leading technology and inside knowledge of the intricacies involved in the shipping of wine. "For this project we were presented with the challenge of developing a "dual currency" environment, that will allow Lufthansa's Miles & More members the option of paying with miles, cash, or a combination of both.", said Richard Kline, President and CEO of Legacy Clubs, Inc. "Our experience in developing custom web solutions for numerous wineries and third party programs meant that we could easily meet the challenge." The program is scheduled to launch on October 1, 2005.

New Vine Logistics of Napa, CA was selected as fulfillment partner for this project based on their advanced shipping model which enables the sale of wine directly to consumers in up to 43 states, in full compliance with the laws of each state. By partnering with New Vine, the program gains the ability to offer ultra premium Napa Valley wines to a large majority of program members.

Wineries interested in including their wines in this program should contact Legacy Clubs. Inc. at 707.253.7400.

About Legacy Clubs, Inc.:
Through its proprietary software, eWinery Solutions, Legacy Clubs offers an unparalleled suite of eCommerce tools for the wine industry and third party programs. Founded in 2001, Legacy Clubs has developed industry-leading online wine club and e-commerce software providing a comprehensive solution for direct-to-consumer marketing. Legacy has forged strategic partnerships with recognized industry leaders in marketing, wine sourcing and fulfillment.

For more information, please visit:


Posted by Industrial-Manufacturing at 04:51 AM | Comments (0)

Café Don Pablo Outsells National Brands in Test in South Florida Supermarket Chain

The Café Don Pablo line of specialty coffees roasted by Burke Brands, Inc., North Miami Beach, Florida, outsold all of the national specialty coffee brands represented, including Starbucks, in a test store in the Miami area.

(PRWEB) August 31, 2021 -- The supermarket, which is located in an upscale Miami suburb, and is part of a 28-unit chain that serves a diverse, though mainly Hispanic clientele, sold 52 twelve ounce bags of Café Don Pablo in a thirty-day period.

“The magic is in the brand,” says Darron Burke, President of Burke Brands. “Besides being a high quality, fresh-roasted, great tasting coffee, Café Don Pablo was created as a crossover product, and its name, packaging, and unique selling proposition has significant appeal to both upscale Hispanics, and non-Hispanic specialty coffee consumers.”

Burke adds that “Hispanics living in the US are very proud of the coffee tradition in Latin America, and non-Hispanic gourmet coffee connoisseurs realize that much of the world’s best tasting coffee comes from that region.”

The Café Don Pablo line is comprised of over 75 specialty coffees including various single origins, blends, roasts, flavors, organics, and fair trade coffees. “Our coffees are tailored to the tastes of specific consumer groups, Burke explains. “Hispanics traditionally enjoy their coffee roasted a bit darker, as do west coast connoisseurs, while New Englanders, for example, tend to lean towards a medium to light roast. Meanwhile, flavored coffees are becoming more popular than ever, and our Dulce de Leche coffee is proving to be a real winner across cultures.”

The company expects positive sales results in supermarkets across the country. “We’re confident that the timing couldn’t be better for Café Don Pablo,” Burke asserts. “There’s been an explosion of growth in the Hispanic population and a marked increase in that demographic’s purchasing power; this coupled with the swiftly rising demand for specialty coffee, and an interest in cultural exchange, particularly in food, puts Café Don Pablo in a favorable position to become a leader in the specialty coffee category nationwide.”

Burke, who holds an M.B.A. and a Masters of International Management, has been involved in coffee production since meeting his Colombian-born wife and business partner Eliana Burke, in 1989. The couple and their company were recently featured on the internationally broadcast Mananitas show on the Hispanic television network Telemundo. For product and contact information visit: www.cafedonpablo.com.

Darron Burke
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:51 AM | Comments (0)

Coaxing Kids To Eat Healthier Back At School? They Just May Take the Hint

With juvenile diabetes and other sugar-related problems on the rise, the question on the minds of many parents, teachers and health officials is, "How do we teach young people better eating habits?" All-natural HINTKIDS Apple water may be one of the easiest answers. With sleek upscale packaging and nothing artificial, HINTKIDS makes drinking water cool, and it tastes great.

(PRWEB) August 31, 2021 -- With juvenile diabetes and other sugar-related problems on the rise, the question on the minds of many parents, teachers and health officials is, "How do we teach young people better eating habits?" All-natural HINTKIDS Apple water may be one of the easiest answers. With sleek upscale packaging and nothing artificial, HINTKIDS makes drinking water cool, and it tastes great.

Recently hailed as “what to drink” on Splendora.com’s Style Forecast, HINTKIDS Apple water is the trendy drink that parents can feel good about. And for the adult palate, HINT is available in Cucumber, Lime and Tangerine.

HINT, Inc. CEO Kara Goldin created HINTKIDS for her own children because she didn’t want them drinking artificially sweetened beverages loaded with preservatives.

Unlike similar looking “water beverages,” HINTKIDS premium water has NO artificial sweeteners, NO sugar, and most importantly no artificial flavors, additives or preservatives. That’s right -- no Splenda and no cornsyrup.

HINTKIDS is pure water with natural flavors. This delicious healthy alternative to sugary juices, sodas and sweetened water beverages allows kids and parents alike to say “goodbye” to messy juice boxes and “hello” to refreshing water with a fruity kick that kids crave.

Experts agree that sweetened drinks and juices are the biggest source of empty calories for kids and are a major contributor to life long obesity. And just this past week, the American Beverage Association recommended limiting the availability of soft drinks in schools across the country, a move that comes amid increased pressure to curb the epidemic of childhood obesity.

“It starts early, this addiction to juices, sugar and sweeteners,” says HINT CEO, Kara Goldin. “At birthday parties, school functions and in the vending machines, sugary drinks are inescapable. We need to cut back on all that sweet stuff and help our kids break the sugar habit.”

“HINTKIDS offers our children a great tasting alternative. My four kids, the ultimate focus group, love it. HINTKIDS tastes like fresh fruit dunked in water and the twisty cap is perfect for little fingers and mouths. My message to families: drink water, not sugar.”

HINTKIDS Apple water is sold in natural and specialty food groceries nationwide and will be available in many Whole Foods stores in Northern California in September. Additional HINTKIDS flavors (coming soon) will include Grape, Tropical Punch and Mixed Berry.

Posted by Industrial-Manufacturing at 04:50 AM | Comments (0)

Transitions Lifestyle System Adds Delicious Entrees And Bars

New additions to help continue low-glycemic success stories.

GREENSBORO, NC (PRWEB) August 31, 2021 -— As the low-carb diet fad withers away, a few diet marketers have expanded their lines of scientifically sound, glycemic index-based weight management systems. Transitions Lifestyle System, an exclusive Market America brand, has added new entrees and “On the Go” bars to an already impressive line of weight management products based on low-glycemic eating and simple lifestyle changes.

The Transitions entrees are low-glycemic index, portion-controlled alternatives to unhealthy eating. Perfect for a healthy lunch or dinner, Transitions’ nutritionally balanced entrees come in a variety of flavors to fit varying tastes. The newest flavors are chicken with barbecue sauce, lemon herb chicken and vegetarian chili.

Also introduced were two new “On the Go” nutrition bars. All Transitions nutrition bars are high in protein and rich in fiber. The bars low-glycemic snacks to help curb cravings and hunger between meals. The newest flavors added are double chocolate crisp and chocolate raspberry crisp. Both new flavors are vegetarian-friendly.

Designed by best-selling author and 20-year veteran of nutrition science Shari Lieberman, Ph.D., Transitions Lifestyle System draws upon a well-established and evaluated method of weight management based on the Glycemic Index of foods. Glycemic Index (GI) measures how quickly foods impact blood sugar levels. Carbohydrates that break down slowly and help keep blood sugar levels stable are considered “good carbs.”

“Low glycemic eating has been used by diabetics for years,” said Lieberman. “Transitions offers low-carb diet victims a way to lose weight without trying another fad diet that may leave them worse off than when they started. The key to long-term weight loss is to make small changes in how you live. Consumers are now realizing that fad diets like the low-carb way, do not work over a long period. Low glycemic eating is a more natural, scientifically reviewed method of weight management that continues to provide success stories.”

Dr. Lieberman earned her Ph.D. in clinical nutrition and exercise physiology. She is a Certified Nutrition Specialist, a Fellow of the American College of Nutrition, a member of the American Academy of Anti-Aging Medicine, a board member of the Certification Board for Nutrition Specialists and President of the American Association for Health Freedom. She is the recipient of the National Nutritional Foods Association 2003 Clinician of the Year award. She is a published scientific researcher and a presenter at numerous medical conferences. Dr. Lieberman has been in private practice as a clinical nutritionist for more than 20 years and serves on the faculty of two universities.

Market America’s unique business model combines the power of the Internet and One-to-One Marketing to sell innovative products and services through independent distributors around the world. Founded in 1992, the company has realized more than $1.5 billion in suggested retail sales. The company now has more than 100,000 independent distributors worldwide. In 2005, the company opened operations in Taiwan and plans further expansion into the Pacific Rim. More information is available at www.marketamerica.com.

Posted by Industrial-Manufacturing at 04:48 AM | Comments (0)

Abby’s Soda Jerk and Candy Shop Announces Live Remote at Abby’s with The DTI Phone Guys

Live Remote at Abby's with the DTI Phone Guys on Wednesday September 14th from noon to one. Phone Guys will be serving food and drinks. Join them and have fun.

Winona, MN (PRWEB) August 31, 2021 – Abby’s Soda Jerk and Candy Shop is happy to announce our marketing collaboration with the DTI Phone Guys. Join Phil and Bryan, the DTI Phone Guys on Wednesday, September 14th 2005 from noon till one; they will be serving up food, drinks and giving out business appreciation cards. Also check out Abby’s special promotion for that day, we will be offering a steamed hamburger, fries, and pop for just $4.26. As always, there is plenty of 50’s food and fun for everyone at Abby’s.

About Abby’s Soda Jerk and Candy Shop:

Abby’s Soda Jerk is a Winona – based restaurant that provides customers with a 1950’s theme soda and malt shop dining experience that serves specialty entrees such as the Original Ted’s Steamer Cheeseburgers, old fashioned fountain sodas, and old time bulk candy.

About Digital Telecommunications Inc:

Digital Telecommunications Inc. (DTI) is a Winona based dedicated provider of telecommunication services including local phone service, long distance phone service, high speed DSL Internet access, and dial up Internet-access.

Contact: Alvin Lexander Gunawidjaja, Marketing Program Director

Posted by Industrial-Manufacturing at 04:46 AM | Comments (0)

August 30, 2021

Marler Clark files second Salmonella lawsuit against Orchid Island Juice Co.

A second Salmonella lawsuit was filed against Orchard Island Juice Co by Marler Clark. The lawsuit was filed on behalf of a North Carolina woman who became ill with Salmonellosis after drinking the company's unpasteurized orange juice in June.

(PRWEB) August 30, 2021 -- Marler Clark, the Seattle law firm with a successful track record of representing victims of Salmonella poisoning, and respected Asheville, NC attorney Mark Kurdys, filed a second lawsuit against Orchid Island Juice Co. of Fort Pierce, Florida, Friday. The firm represents Barbara Jane Dooley, a 72-year-old Jackson County, North Carolina resident who became ill with Salmonellosis after consuming Orchid Island unpasteurized orange juice in June while dining at a restaurant with her husband. The lawsuit was filed in Federal District Court for the Western District of North Carolina (Case no. 2:05CV215).

In the complaint, it is alleged that Mrs. Dooley drank Orchid Island Juice on June 4, 2021 and became ill with symptoms of a Salmonella infection two days later. Because of the severity of her illness, Mrs. Dooley was admitted to the hospital on June 6, and remained there for seven days. Lab work conducted while Ms. Dooley was hospitalized confirmed that she was suffering from a Salmonella infection, and that she was infected with a strain of Salmonella genetically indistinguishable from that isolated from Orchid Island unpasteurized orange juice.

“Mrs. Dooley, like so many Americans, routinely had a glass of orange juice with breakfast. She never imagined that something as simple as this would endanger her life, or end up putting her in the hospital for a week,” said Denis Stearns, a partner with Marler Clark.

Since 1995, at least four Salmonella outbreaks have been traced to unpasteurized orange juice. Marler Clark attorneys represented over 100 people in a lawsuit against Sun Orchard after orange juice made by the company was determined to be the source of a Salmonella outbreak that made over 400 people sick and killed one. Stearns continued, “It is time for the FDA to stand up to the few remaining producers of unpasteurized orange juice and either require pasteurization, or at least require restaurants to tell their customers that they are being served a possibly unsafe product. No one should be allowed to unknowingly drink unpasteurized orange juice.”

The FDA issued a nationwide warning to consumers against drinking unpasteurized orange juice products distributed under a variety of brand names by Orchid Island Juice Company on July 8, 2005. At that time, Michigan, Ohio, and Massachusetts were reporting cases of Salmonella Typhimurium infection connected to consumption of the juice. At least sixteen other states reported cases of Salmonella Typhimurium infection that matched the specific strain. A recall was issued on July 15, 2021 (see http://www.fda.gov).

Marler Clark (www.MarlerClark.com) has represented thousands of people who consumed Salmonella-contaminated foods such as orange juice, cantaloupe, sprouts, almonds, and cereal. The firm sponsors an informational Web site about Salmonella (www.About-Salmonella.com) and a site about Salmonella litigation (www.SalmonellaLitigation.com).

Posted by Industrial-Manufacturing at 05:13 AM | Comments (0)

Ivin's Spiced Wafer Gourmet Cookies Available

Ivin's Spiced Wafer Gourmet Cookies are now available.

NEW YORK, NY (PRWEB) August 30, 2021 -- June Blunt of the Aruntx.US Online Store, Gift Shoppe has announced that Ivin's Spiced Wafers are now available but are in short supply due to limited seasonal production. Essentially if you are planning to purchase the best tasty delight known to man, you should do it now, as the cookies are only produced in the autumn season. Ivins Spiced Wafers have been tasty harbingers of the fall season for over 96 years. Made using real ginger, Pennsylvania molasses, allspice, cloves, cinnamon and other natural ingredients.Six eighteen ounce boxes per case, including all shipping charges. All natural, no artificial ingredients.Sold by New York case only, perfect with Aruntx Premium Gourmet Coffee. http://aruntx.us

Throughout the decades of great change and growth, the Aruntx guiding principle has remained constant. Like the owners of the "old-fashioned" country store, we believe in treating our customers like our neighbors and friends. We offer only products we use or would use ourselves, we offer them at fair prices, and we guarantee them without condition. Your satisfaction, both in dealing with us and in the products you buy, must be complete. Nothing less is acceptable. Today, as always, Aruntx.US owes our success to our customers. Aruntx appreciates your patronage and look forward to serving you for many years to come.

Last year, The Aruntx.US Online Store Shipped Over Six Thousand Pounds Of Ivins Spiced Wafer Gourmet Cookies During 2004 Season.

About Aruntx Publishing:
Aruntx Publishing Company is the country's newest cultural news source. The Aruntx Publishing properties include the online publication Environmental News, Cultural News, Publishing Industry Review, a line of annual preview magazines, radio show, cultural licensing ventures and Aruntx.com a premiere showcase shopping site.

For more information, reporters may contact:
Jennifer Ledger,
Aruntx Newswire
Two Fifth Avenue
New York NY 10011
Telephone: 646-536-4039

Posted by Industrial-Manufacturing at 05:12 AM | Comments (0)

eHospitality Institute Encourages Foodservice Professionals to Show Commitment to Food Safety During September 2005 National Food Safety Education Month

eHospitality Institute announced today that it will partner with the National Restaurant Association Educational Foundation (NRAEF) and participate in the 2005 National Food Safety Education Month™, this September, to display its commitment to food safety education and training.

"Keep Hands Clean with Good Hygiene"

(PRWEB) August 30, 2021 -- eHospitality Institute announced today that it will partner with the National Restaurant Association Educational Foundation (NRAEF) and participate in the 2005 National Food Safety Education MonthTM, this September, to display its commitment to food safety education and training. This year's theme, "Keep Hands Clean with Good Hygiene," focuses on the important procedures necessary for proper hand washing.

Created by the NRAEF's International Food Safety Council, this annual food safety campaign strives to: build awareness of the restaurant and foodservice industry's commitment to serving safe food, heighten awareness about the importance of food safety education, and encourage additional food safety training for all industry employees.

"We're thrilled that eHospitality Institute is taking part in National Food Safety Education Month," said John Farquharson FMP, president of the NRAEF's International Food Safety Council. "It is important for suppliers to reinforce food safety education and training techniques to sales staff, drivers and other employees, who will in return pass this information along to their customers. This campaign is a great way for the industry to keep food safety top-of-mind as a collective whole."

"We are excited about collaborating with the NRAEF in this month-long campaign," said Kip Jaros Ph.D. CEO, Executive Director of eHospitality Institute. "Americans are aware of food safety now more than ever before and, through National Food Safety Education Month, we have the opportunity to highlight what we are doing in the restaurant and foodservice industry to educate our employees and customers on proper food safety procedures."

For more information on how (eHI) is participating in NFSEM, and view streaming video's (in 7 different languages) on proper Hand Washing and Food Safety techniques visit www.ehiedu.org.

To obtain materials and information on how to get involved in National Food Safety Education Month, visit the NRAEF Web Site at www.nraef.org/nfsem.

eHospitality Institute
The future in education for, Students to Learn, Managers to Lead, Educators to Teach

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

August 29, 2021

Alpharma Adds Lance Fox as Technical Service Manager for Dairy Market

Alpharma Animal Health, a leading provider of pharmaceutical products for poultry, swine, cattle and vaccines for farmed fish, appoints Lance Fox, DVM to the position of Technical Service Manager – Dairy.

Fort Lee, NJ (PRWEB) August 29, 2021 -- Alpharma Animal Health announced that it has appointed Lance Fox, DVM to the position of Technical Service Manager – Dairy. Fox brings a wealth of experience and expertise with him to the position, having been involved with dairy operations and/or veterinary medicine throughout his entire life. As Technical Service Manager, Fox's responsibilities include supporting the company's field staff with technical consulting services, formal technical presentations and technical bulletins as well as coordinating product trials and reviewing new product applications.

"We are extremely pleased to welcome Lance aboard as the newest member of our technical service team," said Mark LaVorgna, Director of Technical Service – North America for Alpharma Animal Health. "Lance has an impressive pedigree and a proven track record that will make him a perfect complement to our already industry-leading technical service staff. I am confident that he will make an immediate and lasting impact on our customers' operations, as well as our own."

Prior to joining Alpharma, Fox served as National Account Manager for Milk Products Inc. of Chilton, Wisconsin. He held that position from 2002 through 2005, and was responsible for supporting the company's private label milk replacer business through both on-farm and in-house Calf Management Services (CMS) training. Among his primary national accounts were Vita Plus Corporation and Cargill Animal Nutrition. Prior to that, he worked as a Technical Sales and Service Manager for Van Bleek Global/Ninkov, L.L.C., a Staff Veterinarian for United Suppliers/Agri-Blenders and as an Associate Veterinarian with a private practice in Plover and Elkhorn, Wisconsin.

A native of central Wisconsin, Fox grew up working on a small, 35-cow dairy operation. He earned his Doctor of Veterinary Medicine degree from the University of Wisconsin-School of Veterinary Medicine in 1995, and began his professional career as a mixed-animal practitioner with an emphasis on food animal production.

Alpharma Animal Health is a Division of Alpharma Inc., (NYSE, ALO) a growing specialty pharmaceutical company with global leadership positions in products for humans and animals. The Alpharma Animal Health Division is recognized internationally as a leading provider of pharmaceutical products for poultry, swine, cattle and vaccines for farmed fish.

Posted by Industrial-Manufacturing at 11:17 PM | Comments (0)

Iteration2 Honored with the Esteemed Best Practices Award from Microsoft Business Solutions

2005 US Microsoft Partner of the Year, Iteration2 Recognized for their Axapta Grower Management Implementation Methodology in Northern California Region

San Francisco, CA (PRWEB) August 29, 2021 -- Iteration2, Microsoft Gold Certified partner and newly awarded 2005 US MBS Outstanding Partner of the Year, announced its recent selection as the major award recipient at Microsoft Corporation’s Northern California Region quarterly Microsoft Partner Update event. Iteration2 received the prestigious award for their Systems Clarity Framework implementation methodology practices and success record, also known as the Best Practices Award.

“Our Systems Clarity Framework is a comprehensive methodology for project delivery,” says Paul Butler, Project Director at Iteration2. “Our methodology emphasizes a highly collaborative relationship between our consultants and our clients. The end result is our solutions are delivered quickly while exceeding our client’s expectations.”

Paramount to the success of the SCF process is the initial Proof of Concept technique, which allows customers to confirm the business and technology fit, minimize the project risks, and serves to validate the overall Axapta Grower Management Solution.

Michael Wilson, IT Director at Growers Express, and recent Iteration2 client comments, “Iteration2’s Proof of Concept Methodologies demonstrated areas in our business that needed attention before the project started which will allow us to mitigate our risk during the project.”

"When we learned that Iteration2 won the US Microsoft Partner of the Year, we felt comfortable that we had found the right solution and the right implementation partner,” Wilson added

About Iteration2
Iteration2 is headquartered in Irvine, CA, and provides its clients with a superior enterprise software implementation experience at an attractive price. This combined with Microsoft integrated technology stack and unsurpassed financial strength provides a platform for today and tomorrow. Iteration2 is the 2005 US MBS Partner of the Year, Microsoft Gold Certified Partner, leading provider of Microsoft Axapta, and a member of the prestigious MS Industry Builder initiative for their Field Service Automation solution.

Iteration2’s vertical industry expertise, software industry domain expertise, and exceptional technical skills with Microsoft technologies provide their clients with clear strategic business advantage. Iteration2 has sales offices in strategic locations throughout the United States. Please visit the company’s website at www.iteration2.com.

For more information:
Greg Sad,
Marketing Director
(949) 789-1020

Posted by Industrial-Manufacturing at 11:16 PM | Comments (0)

Naturally ME, Inc. Adds Pumpkin and Apple Cranberry to Its Natural Feast® Line of Gluten-Free Pies

Responding to the needs and desires of the millions of consumers with dietary restrictions and health-conscious dessert lovers, Naturally ME, Inc. today announced the debut of its Pumpkin and Apple Cranberry frozen pie flavors available in time for holiday ordering. Pumpkin and Apple Cranberry join the current line of Natural Feast® Apple, Blueberry and Chocolate Mousse frozen pies and pie shells.

Richmond, ME (PRWEB) August 29, 2021 -– Responding to the needs and desires of the millions of consumers with dietary restrictions and health-conscious dessert lovers, Naturally ME, Inc. today announced the debut of its Pumpkin and Apple Cranberry frozen pie flavors available in time for holiday ordering. Pumpkin and Apple Cranberry join the current line of Natural Feast® Apple, Blueberry and Chocolate Mousse frozen pies and pie shells.

Natural Feast® products are made with delicious, all natural and wholesome ingredients and contain no trans fat or cholesterol. These pies are truly unique as they are both delicious and safe for individuals with food allergies and special diets. The suggested retail price of the Natural Feast® Apple Cranberry, Apple and Blueberry pies is $11.99, while the Chocolate Mousse and Pumpkin pies retail for $12.50 and the pie shells for $4.99.

What makes Natural Feast® pies unique? They are made without wheat, refined sugars, hydrogenated oils, artificial additives or GMO ingredients. Food-sensitive groups who can safely eat Natural Feast® pies include:

-- Celiacs (those allergic to the gluten in wheat, barley, oats and rye) – 3 million individuals
-- Diabetics – 18.2 million individuals
-- Hypoglycemics –100 million individuals
-- Lactose or dairy intolerant individuals – 73 million individuals
-- Those with heart disease or high cholesterol – 30 million individuals

Natural Feast® pies also meet the high standards set forth by those following a Kosher diet (10.3 million individuals) as well as vegan/vegetarian diets (7.3 million individuals).

“Finally there is a pie the whole family can enjoy, especially during the holidays,” said Doug Roberts, president of Naturally ME, Inc. “Our recipes and baking process allow us to create a delicious, healthy pie that is safe for the millions of dessert lovers with dietary restrictions or those who just want to eat healthier, who, up until now, have been largely ignored by the food industry.”

Natural Feast® pies are produced in dedicated production facility with a “clean room” environment (free of wheat and gluten), located in Richmond, Maine, an ideal location to create desserts with natural, healthy ingredients. Whenever possible, fresh blueberries, apples and cranberries are obtained from local farmers, and the Natural Feast® gluten-free dough bakes perfectly in the oven due to the company’s unique, proprietary production process.

Naturally ME, Inc. is shipping its gourmet frozen pies and pie shells to supermarkets and health food stores and will continue to add to its current line of gourmet pies and develop new desserts and products for future rollout.

Years of research went into perfecting the Natural Feast® recipes and production process to create great-tasting fruit pies sweetened with fruit juice and chocolate pies sweetened with Agave nectar, which is very low in the glycemic index for diabetics. Natural Feast® pies are free of:

-- Wheat and gluten
-- Trans fat
-- Hydrogenated oils
-- Cholesterol
-- Refined sugars
-- GMO ingredients
-- Corn
-- Additives or preservatives
-- Dairy
-- Soy

About Naturally ME, Inc.

Naturally ME, Inc. develops, manufactures, markets and distributes healthy and great-tasting food products under the Natural Feast® brand. These products are 100 percent natural (free of treatment by/or addition of any chemical preservatives or additives) and manufactured using only non-refined natural sweeteners and without hydrogenated oils. Naturally ME, Inc. also produces a line of fair trade coffee that is organic and shade grown. The company’s production facility is located in Richmond, Maine. Information about Naturally ME, Inc. and Natural Feast® pies is available online at www.NaturalFeast.com.

Photography is available upon request.

Posted by Industrial-Manufacturing at 11:16 PM | Comments (0)

Australian Cooking Show Dining Downunder Releases Global Survey Results on Hotel Cuisine Promotions

From January to June 2005, Dining Downunder conducted a global survey on hotel cuisine promotions which was completed by over 650 in the hotel and restaurant industry.

(PRWEB) August 28, 2021 -- From January to June 2005, Dining Downunder conducted a global survey on hotel cuisine promotions which was completed by over 650 in the hotel and restaurant industry.

The survey was developed to identify the challenges for hotels in hosting cuisine promotions and to allow hotels to evaluate future promotions and distinguish the profitability of a particular event.

Guest chefs are commonly invited to host hotel promotions around the world. However many promotions are still seen as significant cost centres and run for public relations rather than as for what they should be - serious revenue generators and opportunities to train the kitchen brigade in specific cuisine offerings.

The survey addressed 14 key areas;

1. How often does your property run cuisine promotions?
2. Why run a cuisine promotion?
3. What cuisine is the most popular?
4. Do you feature a guest chef for cuisine promotions?
5. Is the reputation or celebrity status of the guest chef important?
6. Average length of a hotel cuisine promotion?
7. Does your hotel try to gain sponsorship for cuisine promotions?
8. Do sponsors feel that they got value for their investment?
9. Average budget for each cuisine promotion in US Dollars?
10. For what market segment is the cuisine promotion predominantly focused?
11. How many room nights does a cuisine promotion typically generate?
12. What factors contributed to your least successful promotion(s)?
13. Have your cuisine promotions been increasingly successful?
14. What do you feel makes a cuisine promotion successful?

The results were very surprising and paint a realistic picture of the industry today and also direct readers to think outside the square to attract attendees to future promotions and look at what opportunities they offer potential guests.

The hotel cuisine promotions survey results can be downloaded from;

For more information about Dining Downunder's Australian Cuisine Promotions visit

Subscribe to the get the latest news, contests, recipes, native food ideas and events from Dining Downunder simply visit http://www.dining-downunder.com/enrol.asp

Dining Downunder An Australian Cooking Show
The series has come about from a joint venture between Australian wild food devotee turned Executive Producer, Vic Cherikoff ( http://www.cherikoff.net ) and Canadian TV Producer, Grant Patterson. Vic hosts the show supported by chefs, Benjamin Christie ( http://www.benjaminchristie.com ) and Mark McCluskey, who all appreciate that Australian tourism and trade is a lot more than just 'Come on over and meet an Aussie' but a fusion of quality products, the unique twist of Australian flavors and great culinary experiences in memorable places. After all, you haven't been there until you've eaten the food.

Posted by Industrial-Manufacturing at 11:15 PM | Comments (0)

OfficeCoffee.com Has Multiple Food Services Compete Online for Your Business

Have you been looking for a local workplace vending solution that won’t leave your company in the red? OfficeCoffee.com has become famous for connecting the business community with the best food vending and catering services available in a specified location - free of charge. OfficeCoffee.com is now pleased to announce its online questionnaire that only takes a few seconds to complete and will save your company valuable time and money when shopping around for food-related vendors.

New York, NEW YORK (PRWEB) August 28, 2021 --Have you been looking for a local workplace vending solution that won’t leave your company in the red? OfficeCoffee.com has become famous for connecting the business community with the best food vending and catering services available in a specified location - free of charge. OfficeCoffee.com is now pleased to announce its online questionnaire that only takes a few seconds to complete and will save your company valuable time and money when shopping around for food-related vendors.

OfficeCoffee.com has always been committed to providing customers with easy access to the best services available in their specified area. With the addition of the new Food and Catering Service Questionnaire, OfficeCoffee.com can ensure that all of a company’s requirements will be met in a few minutes with a minimum of effort. The vast database contains detailed product and service information that will allow for a perfect match between your needs and vendor specialties.

The intuitive questionnaire will allow OfficeCoffee.com to facilitate quick replies from the most appropriate companies. All of the vendors in a given geographical area will claim to be the “best” – so let them come to you and prove it! The questionnaire contains seven queries and allows for the specification of up to four different locations so that a company with multiple offices can address all of their requirements at the same time.

Highlights of OfficeCoffee's Food Vendor Services:
* Get Food Service quotes from local vendors in your geographical area.
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Posted by Industrial-Manufacturing at 11:14 PM | Comments (0)

'Chef's Prep' Line to Change Name to 'GSC Gourmet'

GSC Blending & Packaging, a leader in custom blends and seasonings, announced today that it will be changing the name of its Chef’s Prep line of sauces and gourmet products for the consumer market, to GSC Gourmet.

Atlanta, Ga. (PRWEB) August 28, 2021 -- GSC Blending & Packaging, a leader in custom blends and seasonings, announced today that it will be changing the name of its Chef’s Prep line of sauces and gourmet products for the consumer market, to GSC Gourmet.

Although the name will change, the current offerings in the GSC Gourmet line will remain the same. In addition, the packaging will be updated and new products will be offered. Current blends and seasonings include Au Jus, Burgundy Mushroom, Red Thai Curry and Sweet & Sour. As with all GSC Gourmet products, by just adding water, cooks can create delicious recipes, as well as marinades and sauces.

The new name, slated to appear on the market in the fall of 2005, was chosen to better align the former Chef’s Prep line with the corporate identity of GSC Blending & Packaging and will pave the way for future product-line expansion.

“My family’s company has been serving the largest, most well-known food manufacturers in the country for nearly 40 years. We want our customers to know that, when they buy GSC Gourmet products, they can count on the same quality that has been a hallmark of GSC products since 1968.” said Bob Shapiro, CEO, GSC Blending & Packaging. “We are very excited about the new name for this highly successful line of sauces and gourmet products.”

The GSC Gourmet line will also be expanding in the near future, starting with the debut of its line of teas in the fall of this year. Other expanded offerings will include soups and “comfort foods,” such as chicken pot pie and breakfast items.

The GSC Gourmet line, including the new tea line, will be at the Atlanta Fall Gourmet Market, September 10-12, Booth 1412, and the New York Gourmet Housewares Show, October 16-19, Booth 713.

About GSC Blending & Packaging
Founded in 1968 as Georgia Spice Company, GSC Blending & Packaging is a leader in blending and packaging seasonings and dry food products for large food manufacturers. Products include snack seasonings, cheese blends, cake and brownie mixes, and breadings, as well as a complete line of nutritional supplements and protein blends. Packaging services are also available in a wide variety of formats. The GSC Gourmet line includes blends for meats, fish and poultry and will soon expand to soups, comfort foods, such as chicken pot pie, and teas. The company has earned eight consecutive “Superior” ratings from the American Institute of Baking. GSC Blending & Packaging is a privately owned company headquartered in Atlanta, GA. For more information, please visit www.gscblending.com.

Posted by Industrial-Manufacturing at 11:13 PM | Comments (0)

Abby’s Soda Jerk and Candy Shop Announces New Breakfast Hours and Menus

Beginning Wednesday August 31st, Abby's Soda Jerk a 50's theme restaurant in Winona, MN will be opened for breakfast every Wednesday through Sunday at 6:30 am.

Winona, MN (PRWEB) August 28, 2021 -- Abby’s Soda Jerk and Candy Shop announces extended hours for Abby’s Breakfast patrons. Beginning Wednesday August 31st, 2005, Abby’s will be opened for breakfast at 6:30 am on Wednesday, Thursday, Friday, Saturday, and Sunday each week. Abby’s will offer eight different menu selections that will energize your body and spirit. Start your day right, with Abby’s Addiction Breakfast.

Winona, MN (PRWEB) August 28, 2021 -- Abby’s Soda Jerk and Candy Shop announces extended hours for Abby’s Breakfast patrons. Beginning Wednesday August 31st, 2005, Abby’s will be opened for breakfast at 6:30 am on Wednesday, Thursday, Friday, Saturday, and Sunday each week. Abby’s will offer eight different menu selections that will energize your body and spirit. Start your day right, with Abby’s Addiction Breakfast.

The new Abby’s Addiction Breakfast Menus:

1. Adam and Eve on a raft. Translation: 2 eggs steamed, bacon or sausage, toast. $4.95

2. Adam and Eve on a raft and wreck it. Translation: steamed scrambled eggs, bacon or sausage, toast. $4.95

3. Adam and Eve on a raft wreck it and drag it through the garden. Translation: scrambled eggs, choice of veggies, bacon or sausage, toast. $5.35

4. Adam and Eve in a sack. Translation: eggs, sauce, hash browns wrapped in a tortilla. $4.95

5. Eggs Benedict. Translation: 2 eggs, ham, hollandaise sauce on an English muffin. $4.49

6. Belgium waffle with bacon or sausage.$4.69

7. Kid’s Breakfast Basket. Translation: a waffle, bacon or sausage. $4.29

8. Cinnamon Raisin French Toast with bacon or sausage. $5.35

Al A Carte:
Garden selection: Tomatoes, baby spinach, green peppers, onions.
Sink It: Sauce Choices (Hollandaise cheese, or green chili and pork)
Give it A Hot Foot: Toast: White, English muffin, or Wheat
Hash Browns
Bloedow Plain Doughnut

Cup of Joe or Jake. Translation: Coffee or Decaf.
Sun Kiss. Translation: Orange Juice
Sweet Alice. Translation: White Milk
Sweet Muddy Alice. Translation: Chocolate Milk.

Note: Our eggs are steamed.

About Abby’s Soda Jerk and Candy Shop:
Abby’s Soda Jerk is a Winona – based restaurant that provides customers with a 1950’s theme soda and malt shop dining experience that serves specialty entrees such as the Original Ted’s Steamer Cheeseburgers, old fashioned fountain sodas, and old time bulk candy.

Contact: Alvin Lexander Gunawidjaja
Marketing Program Director

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

Volcanica Coffee Company Launches, Makes Available Exotic Gourmet Coffees from Volcanic Mountain Regions Around the World

Today, Volcanica Coffee Company announces the official launch of the company and website, VolcanicaCoffee.com. Volcanica Coffee is a specialty coffee importer and retailer of single origin gourmet coffee beans grown on volcanic soil.

Fort Lauderdale, FL (PRWEB) August 27, 2021 -- Announcing the launch of Volcanica Coffee™ Company, making available the finest exotic gourmet coffees from volcanic mountains regions around the world.

Today, Volcanica Coffee Company announces the official launch of the company and website, www.VolcanicaCoffee.com. Volcanica Coffee is a specialized importer and retailer of single origin gourmet coffee beans grown on volcanic soil.

"We discovered that the common trait among the finest gourmet coffees from around the world is that they originate from high altitude volcanic mountains" said Diane Contreras, Volcanica vice president of sales. "Our focus is on importing only the exotic gourmet coffee varieties from the various volcanic regions around the world."

Volcanica Coffee searched and found the finest coffees from Costa Rica, Kona - Hawaii and the Jamaican Blue Mountains. At 3,000 to 7,000 feet above sea level on the slopes of what are currently active or inactive volcanoes, the coffee plants are nourished by rich nutrients found in the volcanic soil, abundant moisture and cloud cover.

The fertile conditions on volcanic mountains produce better beans, not only because they have the effect of increasing the acidity of the bean and thereby improving the flavor, but also because the cold nights that occur at the higher altitudes mean that the trees develop more slowly, which also allows the beans to develop a fuller flavor. The regular rainfall that is caused by precipitation at the higher altitudes is also essential for the proper development of the trees.

"The volcanic mountain growing conditions result in a remarkable smooth and rich taste that is unmatched by any other variety," continues Contreras. "We established relationships directly with the farmers that meet our high standards of consistently providing the best beans from the best coffee growing regions. We do not offer any coffee blends as we believe that people need to enjoy and experience the rich flavor offered by 100% pure single origin coffees. Most importers and retailers mix the finer coffee beans with cheaper ones diluting the true flavor. Volcanica Coffee offers single origin coffees from the Costa Rica Tarrazu region, the Kona region in Hawaii and the Jamaican Blue Mountains with plans to import from other regions.

Volcanica Coffee is a specialty importer and retailer of exotic single origin gourmet coffee beans. The Company is committed to offering only the finest quality coffee from volcanic regions around the world that is wonderfully exotic and remarkable in taste.

Contact Information:
Diane Contreras
Volcanica Coffee Company
(954) 592-5868

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

August 26, 2021

USA World Pastry Cup Team to Train at L’Academie de Cuisine

L’Academie de Cuisine has been named the Training Center for the United States World Pastry Cup Team. The USA World Pastry Cup Team competes every two years at the Coupe du Monde de la Patisserie in Lyon, France, the Olympics of the culinary world. L’Academie will also host the National Competition, where twelve finalists will compete for the three slots on the USA World Pastry Cup Team.

(PRWEB) August 26, 2021 -- Francois Dionot, Founder and Director of L’Academie de Cuisine, announced today that L’Academie has become the Training Center for the United States World Pastry Cup Team. The USA World Pastry Cup Team competes every two years at The Coupe du Monde de la Patisserie in Lyon France. In the gastronomic world, these competitions are the Olympics of culinary achievement and excellence. They are watched closely by chefs and restaurateurs worldwide.

Chef Dionot said, "I am honored that the team has chosen L’Academie de Cuisine for their training site. This year has been an exceptionally exciting time for L’Academie and it is capped off by the opportunity to host the pastry stars of the United States as they train to challenge the finest pastry chefs around the globe."

L’Academie de Cuisine will host the United States National Competition on October 8, 2021 at their professional school in Gaithersburg, Maryland, just outside of Washington, DC. Twelve finalists will compete to determine the selection for the three-person Team USA that will compete for the World Pastry Cup to be held January 21 and 22, 2007 in Lyon, France.

Dubbed the "most delectable competition in the world", the Coupe du Monde de la Patisserie brings together the world's premiere pastry chefs from 22 countries to participate in the two-day event in Lyon, France. Each country presents a team of three people selected during a national heat: a pastry-cook, a chocolate maker and an ice-cream maker/ice-sculptor.

The purpose of the Coupe du Monde de la Patisserie is not only to highlight the skills and new gastronomical ideas of some of the world’s finest pastry chefs, but to inspire and share with others. The World Pastry Cup teams will demonstrate their creativity and technical skills in the making of:
• a chocolate dessert
• a fruit and ice-cream dessert presented on an ice sculpture base
• a typical plated dessert from their country

Chef Roland Mesnier, the former pastry chef for the White House, is the Honorary President of World Pastry Cup Team USA. Mesnier, who retired from the White House in July 2004, created the acclaimed Pastry Arts Program for L’Academie de Cuisine in 1978 and taught at the school until 1988. This summer, he joined the L’Academie teaching staff once again.

Anil Rohira, Associate Professor in L’Academie de Cuisine’s professional pastry arts program, participated at the 2003 World Pastry Cup. As Team USA captain, Chef Rohira blew the competition away with his spectacular artwork and won the title of "Best Sugar Showpiece."

To learn more about the USA National Competition at L’Academie de Cuisine, where Team USA will be selected for the 2007 World Pastry Cup, visit www.lacademie.com or call 301-670-8670.

L'Academie is also currently accepting applications for the October 2005 and January 2006 Culinary Arts and Pastry Chef programs. To apply online, visit www.lacademie.com. Class schedules, financial aid options, and special programs for home cooks can also be found at the school’s website. The professional career training programs are now offered four times a year in January, April, July and October.

About L'Academie de Cuisine
In 2005, L’Academie de Cuisine was named one of the "Top Ten" culinary schools in the United States and Canada. For over 29 years, L'Academie de Cuisine has been the premier source of talent for fine-dining establishments in the nation’s capital. Founder and Director Francois Dionot created a small, private school where students could learn classic French techniques to become skilled culinary professionals. It has become a nationally known award-winning school that has produced many of the exceptional chefs and pastry chefs in the Washington, DC area and throughout the United States.

About Coupe du Monde de la Patisserie
The World Pastry Cup teams have nine hours to create a world class impression. The pieces will then be marked for their taste and artistic quality by a panel of 22 international judges - one from each participating country. Created in 1989, the World Pastry Cup is now considered the flagship event in the profession.

Xeal Inc. Precision Press Release Writing and Promotion

Posted by Industrial-Manufacturing at 05:53 AM | Comments (0)

Lifesaving Vegan School Halfway There Says Author

UK Authors of best selling Vegan Cookbook say another £500,000 ($1million) donated to their planned International School of Health, Nutrition & Vegan Culinary Arts will save peoples' lives. They insist their sustainable vegetarian Island development is the Wight stuff for ethical investment and will make a difference to people, the environment and animals.

(PRWEB) August 26, 2021 -- In less than only a week Tony Bishop-Weston (award winning vegan cook) and his wife Yvonne (top London nutritionist) have raised half the capital they need to buy a UK farm on the Isle of Wight and establish a Vegan culinary arts school but need another half a million pounds ($1 million) to make their dream come true.

A Good Life Showcase

Following the success of their healthy vegan cookbook (vegan by Hamlyn ISBN 0600611906 USA /0600609154 UK http://www.vegan-cookbook.com) Tony and Yvonne hope to combine their skills once again to turn a former pig farm into an education centre for nutritional health and sustainable living.

There's nothing like leading by example – they have plans for accommodation, a restaurant, café and organic farm shop, bio fuel recycling centre, 4 acres of organic Wight hempseeds, a plush therapy room, an organic orchard, and the international vegan school of culinary arts.

Raw Appeal

As well as basic academy courses for chefs to learn the basics of nutrition and alternative vegan cooking methods there will be courses on gourmet raw food techniques and celebrity vegetarian Asian chefs will be invited to reveal their techniques too.

Ten a Day Tuition

"It's all very well The World Health Organisation and Governments saying we should eat up to ten portions of fruit and vegetables a day but until someone targets the world's chefs, teaches them about basic human nutrition needs and teaches them how to adapt the way they cook – there's a big brick wall for consumers" says Yvonne, a tutor at The Institute of Optimum Nutrition.

Strategy for mass market appeal

"People are unlikely to change if it's difficult – it's easy to buy a big Mac, McDonalds are everywhere – it's much harder to find a quinoa and wild mushroom and organic herb tabouleh or even basic dairy-free ice cream. We are on a mission to convince chefs that nutritious and delicious food that everyone can enjoy makes viable economic sustainable sense" says Tony who used to own a world renowned vegan guest house in Scotland.

Soysage Sponsors

Tony and Yvonne don't get royalties from their internationally selling Hamlyn book so they urgently need backers and sponsors to fund this project. They promise big rewards with exclusive rights for manufacturers and producers of vegan products who jump on board now and support them from the outset.

TV Deal

As well as a book deal with a US publisher they are already negotiating a deal with Vegetarian Internet TV Production Company Veggievision to produce a series of free Vegan Cooking DVDs based on the courses on the Isle of Wight. They say this alone represents an excellent opportunity for mainlining straight into the foodservice industry, gaining market share and brand awareness.

The Wight stuff

"The Isle of Wight has a buoyant Tourist trade for good reason. It has everything including property prices that are far better value than the mainland that means our dream has a chance of success – we are already halfway there!" Yvonne enthuses.

Editors Notes

Yvonne worked for UK health food chain Holland and Barrett, before running the vegetarian restaurant chain Cranks. As senior nutritionist and catering consultant for The Food Doctor Yvonne sits on various catering committees for global corporations dealing with foodservice giants such as Sodexho, Aramark and Compass. Yvonne now runs her own catering and nutrition consultancy Foods For Life and is also a tutor at the prestigious Institute of Optimum Nutrition in London. She gained notoriety when she told vegetarian manufacturers from the Food and Drink Federation that they needed to try harder to make their products nutritious as well as delicious. She has written for various newspapers and magazines.

Tony grew up in a London delicatessen obsessed by fine food. After establishing an award winning vegan guesthouse in the Highlands of Scotland Nr Ullapool he joined first The Vegetarian Society and then The Vegan Society as business development officer. He is author of two vegan cookbooks and has had a diverse career from drive-time radio presenter to lifeguard and Webmaster. He has been involved with various developmental and support agencies such as STB area consultative committee and Federation of Small Businesses. Tony has helped various small businesses get started and co-ordinated the Diamond Jubilee Awards for the 60th Anniversary of The Vegan Society.

For more information contact:

Tony or Yvonne via http://www.foodsforlife.org.uk

Nutrition news http://www.news.foodsforlife.org

Vegetarian News http://news.for-vegans.co.uk

+44 (0) 7944 068432

Posted by Industrial-Manufacturing at 05:53 AM | Comments (0)

Hilton Research Suggests Link Between Staff Loyalty and E-learning

Research commissioned by Hilton International, the hotel company, strongly suggests that there is a link between employee development and reduced staff turnover.

(PRWEB) August 26, 2021 -- In a survey completed by 1,854 team members across all parts of Hilton International's business worldwide, 37 per cent say that being offered development opportunities is the most important factor in them deciding to continue their career with Hilton. A further 50 per cent say that although it isn't 'the' factor, being given the opportunity to develop professionally is very important to them.

Hilton team members across the globe are able to access a wide range of learning activities through Hilton University, the group's online learning platform. These include:

550 SkillSoft e-learning courses - covering business, professional and IT skills

Books24x7 Referenceware – featuring best-selling management, business and technology books and reference materials

Online mentoring

Virtual classroom environments

Team members also have the opportunity to visit the Hilton University Bulletin Board, which is used increasingly to share ideas and best practice with colleagues in other countries.

The survey, whose participants remained anonymous, took place online during the summer of 2005. As well as helping to prove the link between training and staff loyalty, it also highlighted how learning is being applied in the workplace. 90 per cent of respondents are convinced that the resources they access through Hilton University help them with their professional development and an astonishing 95 per cent believe that what they learned yesterday during a learning activity can be used today in their work.

The link between learning and development and team member loyalty is further reinforced by 95 per cent of respondents who say that they appreciate the opportunity Hilton is giving them to develop their knowledge. 98 per cent go on to say that they would recommend Hilton University to colleagues.

Commenting on the survey findings, Maarten Staps, International Learning and Development Manager for Hilton International said:

“We are committed to ensuring that we offer the best learning experiences to our team members, so it is encouraging to see real proof that they are using the Hilton University for both professional and personal development.

“Our focus will continue to be on the quality and relevance of the learning activities available through Hilton University. However, the increase in employee loyalty and the potential reduction in staff turnover as a result of this commitment is a welcome knock-on effect!”

Notes to editors

Since the launch of the award-winning Hilton University in February 2002, e-learning has become an integral part of the learning and development activities within Hilton International. Organised in seven faculties and accessible online by all Hilton International employees, Hilton University provides a central and structured learning infrastructure and resource. Since its launch, 100,000 e-learning courses have been completed.

About Hilton International and Hilton University:
Hilton International (HI), an operating division of the UK based Hilton Group plc, owns the rights to the Hilton brand name throughout the world, with the exception of the USA, where the Hilton brand is owned and managed by Hilton Hotels Corporation (HHC).

Hilton International operates 403 hotels, with some 261 branded Hilton and 142 under the mid-market Scandic brand. Under a joint venture agreement, Hilton International and the North American based Hilton Hotels Corporation (HHC) share responsibility for the Conrad brand, which includes 17 hotels in 12 countries. A global marketing alliance between Hilton International and Hilton Hotels Corporation extends the number of hotels operated by both companies worldwide to over 2,700 – over 500 of which are branded Hilton.

About SkillSoft – Nasdaq: SKIL (www.skillsoft.com) SkillSoft is a major provider of comprehensive e-learning content and technology products for business and IT professionals within the Global 2000. SkillSoft's multi-modal learning solutions support and enhance the speed and effectiveness of both formal and informal learning processes and integrate SkillSoft's in-depth content resources, learning management platform, virtual classroom technology and support services.

Content offerings include SkillSoft's business and IT skills courseware collections; ITPro™, BusinessPro™, FinancePro™, EngineeringPro™, OfficeEssentials™, and ExecSummaries™ Referenceware® collections by Books24x7®; and health and safety compliance courseware by GoTrain. SkillSoft's complementary technologies include SkillPort®, the company's learning management platform with its powerful Search-and-Learn capabilities, and SkillSoft® Dialogue™, the company's newly introduced virtual classroom offering with associated tools for blended learning solutions.

Posted by Industrial-Manufacturing at 05:52 AM | Comments (0)

Quebec’s own Peppermaster, Greg Brooks, and Brooks Pepperfire Foods Bring Fire to the Lachine Canal and Spice up the Offerings at L’Ile Fromagerie!

Lucie Bilodeau, are pleased to announce the launching of Peppermaster products from her very popular L’Ile Fromagerie boutique in the historic Lachine market, with a hot sauce sampling to take place on August 26, 2005.

Rigaud, Quebec, August 16, 2021 – Lucie Bilodeau, are pleased to announce the launching of Peppermaster products from her very popular L’Ile Fromagerie boutique in the historic Lachine market, with a hot sauce sampling to take place on August 26, 2005.

Ms. Bilodeau opened L’Ile Fromagerie on November 26, a welcome addition to the 70 some year old outdoor market. Ms. Bilodeau is very excited about launching the Peppermaster line of products, as she has a very personal attachment to the success of not only Peppermaster’s products, but all of the products in the shop.

“I used to work in marketing at Bell,” Said Ms. Bilodeau, “I was responsible for the Bell Brand advertising, so this was a big move for me.

I do enjoy the environment and the premise of L’Ile is that the customer will live the experience of quality, choice and customer service.”

Ms. Bilodeau and Mr. Bilodeau taste absolutely everything that l’Ile Fromagerie offers and they take great care in choosing the products that grace their shelves. With a focus on products that are free from preservatives, colors and additives, L’Ile Fromagerie prefers to offer products that are fair-trade and organic.

With a line of Hot Sauces, free from preservatives that focus on top quality ingredients that can be traced from farm to table, Brooks Pepperfire Foods’ Peppermaster brand products are a perfect addition to L’Ile Fromagerie’s product line.

Greg Brooks, Brooks Pepperfire Foods’ Peppermaster will be on hand on August 26, to present an opportunity to taste the Peppermaster brand line.

The Lachine Market is the oldest public market in Montreal and is situated in the trendy Lachine canal district of Montreal at 1865 rue Notre-Dame.
L’Ile Fromagerie is a specialty foods boutique specializing in quality cheese and fine food products focusing on organics, and fair trade.

Brooks Pepperfire Foods Inc. is a Canadian all-natural Hot Sauce Manufacturer specializing in the use of extreme hot peppers and is located at 26 St. Jean Baptiste, Rigaud’s main street.

Posted by Industrial-Manufacturing at 05:51 AM | Comments (0)

August 25, 2021

Codex Allows Seven Deadly Pesticides Banned by Stockholm Convention and US Law

Although Codex says it is focused on "Consumer Protection" the Codex Alimentarius Commission now allows seven of the 12 deadliest compounds on earth to be used on food. These seven deadly pesticides are banned by US law and the Stockholm Convention, which the US and every member of Codex signed.

The Stockholm Convention, signed by 176 countries including the United States (May 2005) commits the signatories to eliminate world's 12 most dangerous Persistent Organic Pollutants (POPs . The (CAC)Codex Alimentarius Commission, (made up of 171 countries, including the US, uses consensus to set the world’s rules for international trade in food) allows seven of the twelve agreed upon killer POPs to be used in the production of foods as varied as milk, soy oils, cotton seed, citrus fruits, eggs, poultry, cereal grains, pineapples, leafy and root vegetables, legumes and others.

POPs remain intact in the environment for long periods, become widely distributed geographically, accumulate in the fatty tissue of living organisms and are highly toxic to humans and wildlife. They increase brain, bladder, biliary, lung, breast and other cancers, cause damage to the kidney, liver, adrenals and thyroid, can cause decreased fertility, immune suppression, diabetes, porphyria, cardiovascular disease, fatal skin lesions especially in children and nursing infants (“pink sore”), headache, dizziness, nausea, general malaise, and vomiting, followed by muscle twitching, myoclonic jerks and convulsions.

All of the killer POPs pose shared health threats but each has its own special hazards. Endrin, for example, is 2-4 times more toxic than the better known DDT, and tends to accumulate in children.
Chlordane, banned in the US in 1988, paralysis cancer-fighting cells and doubles rates of lung and brain cancer in exposed persons. As a group, the seven deadly pesticides are known to increase the effects of the other toxic substances. Codex allows them in food.

Scientists estimate that the misuse of POPs leads to thousands of excess deaths, millions of disabilities and billions of lost dollars annually.

The seven restricted POPs banned by both the Stockholm Convention and US law but permitted by Codex are
Aldrin, Chlordane, ,
Endrin, Heptachlor, Hexachlorobenzene and Mirex.
Toxiphene and DDT are the only two POPs pesticides on the Stockholm POPs list which Codex does not allow.

The Natural Solutions Foundaton is deeply concerned about the apparent lack of science-based decision making since excellent alternatives exist to the use of these deadly toxins. Consumers, environmentally concerned groups and individuals have raised serious concerns about the trustworthiness of Codex Alimentarius as a consumer protection agency which are strenghtened by Codex's position on POP's.

For further information contact The Natural Solutions Foundation.

Posted by Industrial-Manufacturing at 06:05 AM | Comments (0)

eHospitality Institute Offers Hospitality Pros Savings on Courses

Restaurant Workshop Institute (RWI)celebrates the launch of eHospitality Institute.com by offering a savings off the over 300 courses in its library. This includes all DVDs, videos, books, software and online courses covering all facets of the hospitality industry.

(PRWEB) August 25, 2021 -- eHospitality Institute (eHI) an extension of Restaurant Workshop Institute (RWI), one of the first virtual educational institutes, teaches an extensive culinary arts, food and beverage management and guest services curriculum to professionals and students in countries throughout the globe. The American Hotel and Lodging Association has recently accredited eHI and will use all of its coursework and texts.

"It's that time of year when educators are looking to update their course materials and that is why we are offering a discount on all courses purchased by Sept. 23, 2005," said Kip Jaros, Ph.D., eHospitality Institute's CEO and Executive Director. "As one of the top ten fastest growing industries, qualified employees are needed as never before. To assist in attracting students to their campus or establishment, we are committed to helping educators and trainers by offering the latest in training materials at an unheard of price."

To qualify, visitors of www.ehiedu.org simply enter a discount code during the checkout process. For purchases up to $1,999.99, enter ehiedu20 for 20% off and for $2,000.00 or more, enter ehiedu25 and take 25% off the total purchase. As always, in the continental United States, as Restaurant Workshop, EHI offers free shipping and handling, regardless of the size of the order. All backed with the industries strongest privacy, security and guarantee.

Along with the vast amount of free information, including over 65 streaming videos in 7 different languages, students, managers and/or educators may select from one of the largest assortment of courses that include culinary arts, food and beverage management, tourism, guest services, club management and much more. The majority produced by the industries preeminent educators such as the Culinary Institute of America and the Educational Institute of the American Hotel and Lodging Association. For complete details visit www.ehiedu.org.

eHospitality Institute provides students and educators the most comprehensive curriculum in the hospitality industry, using a wealth of books, DVDs, software, videos and online multimedia training methods. For those thinking of entering or advancing in this dynamic field, course previews and counselors are available. Students may select from a vast assortment of courses, including culinary arts, food and beverage management, tourism, guest services, club management and much more. Students, who select courses that conclude with certificates or diplomas, are assigned individual instructors to guide them through their studies. The following 12 months after graduating from the institute, students will find assistance in job placement, additional support, or guidance without additional fees. For complete details visit www.ehiedu.org.

Contact: Kip Jaros, Ph.D., CEO
Executive Director
eHospitality Institute
800-768-0224 ext 704

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

Stirling Products Limited (ASX: STI) Produces 30 Per Cent Leaner Chicken In Trial Using Beta Agonist Growth Promotion Product Says CEO Dr. Calvin London

Stirling Products Limited (ASX: STI) says chickens with nearly 30 percent less fat have been produced in a trial using a new animal growth promotion agent, ST810, the same compound (R-salbutamol) that is the active ingredient used to treat asthma in humans.

(PRWEB) August 25, 2021 -- Chickens with nearly 30 percent less fat have been produced in a trial using a new animal growth promotion agent.

Perth-based biotechnology company Stirling Products Limited (ASX: STI) www.stirlingproducts.net initiated the study to measure the effects of ST810, the same compound (R-salbutamol) that is the active ingredient used to treat asthma in humans.

“The results are significant because they confirm our belief that this product will have major benefits for both consumers and producers in producing chickens with more lean muscle and less fat in a more efficient and environmentally sound way,” said Stirling Managing Director, Dr Calvin London.

The study was completed at Massey University in New Zealand and follows similar results produced in pig trials.

“These trails confirm ST810 works across a range of animal species and based on data from the United States Department of Agriculture, producers can achieve price premiums of nearly 30 per cent for chickens with less than 20 per cent fat,” Dr London said.

Other significant results from the trial found ST810 increased muscle or lean meat by nearly 11 per cent and improved feed efficiency and carcass recovery by 5 per cent.

The poultry industry is expected to be a major market for the product because the world consumes more than 46 billion chickens each year, with 9 billion of these in the US.

About Stirling Products:

Stirling Products is commercializing patented animal growth promoters that turn fat into protein and improve feed efficiencies in poultry, sheep, pigs, cattle and fish. These products will play a major role in reducing the global use of antibiotics and steroids for animal growth promotion.

About ST810:
ST810 is a beta agonist growth promoter and fine-tunes the metabolism in animals to produce more lean muscle and less fat in a range of animal species. It is considered a viable alternative to the use of antibiotics and steroids, which are being banned in many countries because of disease resistance and human health concerns.

About The Chicken Trial:
The aim of the study was to determine the lowest dose of ST810 that did not produce an effect and compare this to the lowest dose that was commercially viable.

The study was designed to decrease the doses of ST810 in chickens to determine this no-effect dose level. Performed in broiler chickens at Massey University, Palmerston North, New Zealand under the supervision of Dr Ravi Ravindran, 21-day old broiler chickens (120 male and 120 females) were studied for their response to low doses of ST810 in the feed.

The broiler chickens were divided equally (24 birds/group) among five different treatment groups – a control, a group receiving 1 ppm, 2 ppm, or 5 ppm of ST810 and an additional group that were fed a diet containing 5ppm of ST810 supplemented with 100 ppm of zinc bacitracin (an antibiotic commonly used in the poultry industry).

Birds were fed a commercial pellet diet (with or without ST810) from day 21 to day 42. Individual body weights and pen feed intake were recorded weekly and the lean meat and fat content determined at the end of the study.

Results from the study show that ST810 at a concentration of 1part per million (ppm) in the chicken feed is the no-effect dose. In some attributes however, such as increase in leg muscle weight, there were still significant increases (+7%), which demonstrates the high potency of ST810. Responses were significantly improved at 2 ppm, but to varying degrees with different parameters.

The most significant results from this study were the confirmation of the beneficial effects of ST810 at a low dose of 5 ppm. ST810 produced a reduction in feed consumption of up to 5.5% and a massive reduction in body fat of 28.6% in males and 23.5% in females.

Feed represents one of the major cost inputs for poultry producers.

Statistical analysis will be on-going for several months and the results of residue levels in the tissue samples will be processed and reported when they become available.

For All Media Enquiries Contact: Managing Director, Dr. Calvin London on
T: +618 9480 1480, M: +61(0)400 204616 or E: e-mail protected from spam bots W: www.stirlingproducts.net

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

New ISO Food Safety Auditor Training Course in St. Louis, MO, Oct. 10-21, 2005

The First IRCA Certified Lead Auditor Course offered in the U.S. combines ISO 9001:2000 Quality with HACCP Creating ISO 22000:2005.

(PRWEB) August 25, 2021 -- Bizmanualz, Inc., a management training, consulting and publishing provider based in St. Louis, MO, today announced expanded course offerings in the much anticipated area of ISO 22000:2005: Food Safety Management System (FSMS). Specifically, the courses combine ISO Auditor certification with HACCP (Hazard Analysis and Critical Control Point) to satisfy the requirements of the latest food safety release of ISO 22000:2005.

Successful completion of the auditor training class certifies quality auditors of food industry companies involved in the safe sourcing, processing and packaging of food and drink products. Industries affected include: Airlines, Hospitals, Hotels, Food Producers, Food Packagers, Warehousing, Agricultural Processors (meat, livestock, cattle, hogs, poultry, fish, and other farm products) and Regulatory Enforcement Agencies.

Bizmanualz offers a 3-day Foundation and Implementation Course, a 3-day Internal Auditor Class and the 5-day Auditor/Lead Auditor. Check the 2005 training schedule at: www.bizmanualz.com.

"Recent global news highlighting unsafe food processing, distribution and preparation are creating an increasing demand for standardized food safety training to ensure a safer food supply” explains Christopher Anderson, Managing Director of Bizmanualz, Inc. “By integrating the two most popular global standards – ISO 9001 & HACCP – into a single Food Safety Management System, companies will save both the time and expense involved in complying with two different standards.”

Bizmanualz has teamed up with qualified instructors from Business Edge Ltd. to provide ISO Training accredited by IRCA, the world's leading auditor training certification body. IRCA represents industry-accepted benchmark qualifications for professionals involved in the development, implementation and maintenance of management systems (See www.IRCA.org for details).

“According to International Standards Organization (www.iso.ch) the application of HACCP within an ISO 9001:2000 quality management system can result in a more effective food safety system than the application of either ISO 9001:2000 or HACCP alone leading to enhanced customer satisfaction, improved organizational effectiveness and safer food products” explains Michael Gerard Kelly, President and CEO, Business Edge Ltd.

The FSMS professional program is based on the following standards: ISO 22000:2005 implementation guidelines for ISO 9001:2000 for the food & drink industry and ISO 9001:2000 Quality Management Systems requirements

The Foundation and Implementation Course includes the following topics: an overview of IRCA, FSMS legislative framework, HACCP Principles, ISO/FDIA 22000:9001 Accreditation requirements, gaining top management support, defining scope of the project, documenting FSMA, criteria to evaluate a 3rd party registrar and reviewing the effectiveness of the FSMS and ongoing improvement methods.

The Food Safety Management Systems Lead Auditor Courses includes the following topics: a thorough review of ISO 22000:2005 requirements, FSMS documentation requirements, an Introduction to ISO 19011:2002 (the standard that combines quality management systems and environmental management) and ISO 17024:2003(the standard that certifies the competence of individuals). More than 60% of the class is devoted to auditing techniques and skills including audit planning, developing checklists, gathering evidence, interviewing skills, compiling a report and handling difficult organizational situations. Participants will also generate a final audit report and meeting and prepare a follow-up audit report.

The combined ISO Foundation and Implementation Course is offered in St. Louis, MO October 19-21, 2005. ISO Food Safety Auditor Training is offered in 24-28 October 2005 in St. Louis, MO. Private in-house classes are available upon request. For more information call Bizmanualz, Inc. at 1-800-466-9953 (or 314-863-5079); fax 314-863-6571; e-mail protected from spam bots; or go to www.Bizmanualz.com on the web.

Bizmanualz also offers training, department manuals and process development consulting for: Accounting, Human Resources, and ISO Quality Management Systems. Bizmanualz™ Policies & Procedures products combine a printed manual with easily editable MS-WORD documents on CD-ROM enabling executives to create and maintain internal controls. Products are available through the company’s web site www.Bizmanualz.com, www.Amazon.com, and other affiliates. Dealer programs are also available.

Posted by Industrial-Manufacturing at 06:02 AM | Comments (0)

How a Bread Maker Improved the Safety of Its Employees

How a bread maker improved the safety of its employees by switching to the Ronningen-Petter DCF Self-Cleaning Industrial Filter.

(PRWEB) August 25, 2021 --


A Canadian bread company was putting a new bagel boiler in its Alberta plant and required a filtering system to clean the recycled boiler water of raisins, sesame seeds, bits of dough, and corn meal. Corn meal can create water quality problems if the temperature is allowed to fall, requiring an expensive and time-consuming water change.

It is critical that the water in a bagel boiler is kept up to temperature, even as it is filtered and recycled.

The company was using duplex bag filters in its bagel boiler process at its Toronto facility. Concerned about employee safety, however, the maintenance supervisor at the company's Alberta plant wanted a filtering system that required less operator intervention than a bag system.

High water temperatures used in the process can be a serious hazard to an operator changing filter bags, especially if the operator is pressed for time during the shutdown process and opens up the filter housing while it is still pressurized.


Decision-makers at the Alberta plant wanted a filter they could count on, without the hazards occasionally associated with bag filter maintenance. Working with an RPA Process Technologies sales representative, the plant manager, and maintenance supervisor determined that the Ronningen-Petter DCF self-cleaning filter was the permanent solution to meet their business objectives.

Two Ronningen-Petter DCF-800 self-cleaning filters were installed on the bagel boiler water recycle line at the Alberta facility. DCF filters successfully removed the raisins, sesame seeds, and bits of dough that would adversely affect the final product.

Uninterrupted filtering by DCF also ensured consistently high water temperatures required to maintain bagel boiler water quality. DCF performs a self-cleaning action by mechanically scraping collected debris from the filter screen with a patented disc that moves up and down the screen, parallel to the liquid flow. Collected debris is then automatically purged from the collection chamber at the bottom of the filter. This self-cleaning action is performed without halting production, and provides the highest quality filtering under continuous demand. Because the screen is cleaned continuously, without interrupting production, a consistently high flow rate is maintained.


The Alberta facility has completely eliminated the risk of operator injury due to changing filter bags, because with Ronningen-Petter DCF filters, there are no messy bags to remove and media cleaning is automatic.

The Alberta facility's supervisors are also impressed with the unsurpassed filtering of its bagel boiler water with the DCF filters. High water temperature is maintained and water quality problems are avoided. In fact, the company is so happy with the performance of the DCF filters at its Alberta plant, the Langley, B.C. facility is also installing DCF filters on its bagel boiler system — instead of previously planned bags.


A Canadian bread company went in search of a safer filtering system and found an RPA Process Technologies solution. Ronningen-Petter DCF Self-Cleaning filters provide the company with unsurpassed filtering, automatic cleaning of the filter media, and a safer work environment for its operators.


Filter model: Ronningen-Petter DCF-800

Type of liquid: Bagel Boiler Water

Pressure: 50 PSI (3.45 bar)

Temperature: 206°F (96.7°C)

Flow Rate: 25-35 GPM (5.7-7.9 m3/h)

For questions about industrial filtration, please visit the Ask Filter Man forum at Ask-Filter-Man-Blog.asp.

Posted by Industrial-Manufacturing at 06:01 AM | Comments (0)

Adelsheim Vineyard Purveyors of Classic, Robust Pinot Noir, Intense Pinot Gris, Rich Chardonnay & Some Pretty Wacky Whites Reported In Portland Restaurant Forum Magazine

Adelsheim Vineyard - purveyors of classic, robust Pinot Noir, intense Pinot Gris, rich Chardonnay and some pretty wacky white wines.

Adelsheim Vineyard (PRWEB) August 25, 2021 -- Purveyors of Classic, Robust Pinot Noir, Intense Pinot Gris, Rich Chardonnay & Some Pretty Wacky White Wines by Loran Hickton with David Adelsheim.

In the early 1980's, I was the Maitre'd / Manager of a small French restaurant in Pittsburgh, Pennsylvania called "LePommier". We were recognized for providing outstanding wines to go along with some of the finest foods I have ever had the honor to serve. The owners of LePommier were Chef Christine Dauber and her husband Jim. While Christine had the vision and expertise to execute an authentic and fine French restaurant, Jim served as the capable and thoughtful wine steward.

In addition to Jim's duties at the restaurant he was also a doctor and professor of pulmonary medicine at the University of Pittsburgh Medical Center. Each evening Jim would arrive and work the popular restaurant and enjoy speaking with patrons about wines and foods. At the end of each evening Christine, Jim and I would sit down to dinner and a bottle of wine. It was an incredible experience for me to work with two people who really loved food and wine and worked their craft as a method of love vs. just a business. Jim would gather various reports, published tasting notes and other related data and open a bottle of wine. He was, and is, the quintessential scientist and professor. We were conducting research each evening and making detailed evaluations and decisions.

During one evening at the restaurant he spoke about the Willamette Valley in Oregon and how it was exceptional and producing very special and different wines. He mentioned that the earth and the climate were truly unique and that we needed to really explore the region for what he was certain would be a great future for additions to our list.

We searched out the winemakers, wineries and vineyards that we thought were producing great wines. We contacted David Adelsheim, David Lett and Dick Ponzi. During their "marketing tour" east in 1984, we hosted all three winemakers and created an Oregon menu to complement the wines. During this adventure we sampled Oregon wines extensively and became great supporters of the wines.

I moved to the Oregon region in 2000 and was very excited to see Adelsheim wines available in many retail locations. That was very different from my experience in Pennsylvania, where availability of many Oregon wines was constrained by the State's wine monopoly and are thus difficult to obtain. Here I shared great Oregon Pinots and my experience with the famed Oregon wine pioneers many years before with my dinner guests at my home. Many times I was surprised that local folks were not very informed about the amazing value of these local treasures. Maybe having unbelievable wines available at local outlets tended to take some perceived value away from the wines. I also have been a little surprised that many Portland and regional restaurants don't have larger selections of these gifts of our local farms. There are now over 300 wine brands in Oregon, over 250 brick-and-mortal wineries, and over 14,000 vinifera acres planted. Oregon ranks #2 only behind California in number of wineries. Oregon wine sales for 2004 topped 1.3 million cases. According to the Oregon Wine Board, Oregon's wine industry has a 1 billion dollar impact on Oregon's economy each year. ONE BILLION DOLLARS PER YEAR!

For this article, we were very happy to visit with David Adelsheim twenty years after our first meeting in Pittsburgh. The value of wine in one's diet must be good because, while we are quite a bit older, David looks the same as twenty years ago. One of the first questions we asked David was why there are not more Oregon wines on Portland restaurant wine lists. David was quick to point out that there are many lists that highlight Oregon wines very well. He mentioned that he could understand why some local restaurateurs would choose to focus on wines that are not as available as a means of providing the unusual (See article on Southpark). "For local restaurant patrons it provides a chance to explore unusual wine regions. The problem with this approach is that visitors from outside the State increasingly expect to see a glorious list of Oregon wines when they visit and are confused by a list in Oregon that has fewer Oregonian wines than that of their favorite restaurant at home. Additionally, I believe that the health of our shared community relies on the partnership of independent restaurateurs and winemakers together promoting the uniqueness of our local products. Simply having one good Oregon Pinot on a list implies that all Oregon Pinots are interchangeable and prevents a guest from exploring the differences of the wines we have in our region. One could have ten different Oregon Pinots on a list in Portland without overlaps in price or style. It would be interesting, I suspect, for our Oregon restaurant partners to hear what we hear from cities around the country. Demand from restaurant customers for Oregon wines is climbing steeply, and restaurants are adding to their placements of Oregon wines, even as other categories shrink. Oregon wines are very, very popular and our sales are strong in places as diverse as Florida, Georgia, North and South Carolina, New York, New England, Illinois, Colorado and California. Oregon wines have developed a strong and unique brand all of our own and much of the rest of the country has taken a more aggressive position in promoting these wines than some of our most valued local restaurant partners in State."

David noted that restaurants in San Francisco have gone through several phases in their relationship to the California wine industry. In the 1980's, at the height of "California cuisine" many San Francisco restaurants had "California only" wine lists. Then in the 1990's, there was a move to esoteric European wines on lists, much like what we see today in some Oregon restaurants. Now in California, there is a bit more of a synthesis, still often with a focus on esoteric wines, but now those esoteric wines can be from California - or Oregon.

According to David, "In Portland today, there is still a bit of a love-hate relationship between Oregon's restaurateurs and its vintners. The reality is, however, that Oregon will host nearly 30 million visitors, 7.5 million of them in Portland. My take is that more and more of these visitors will be seeking a broader range of local wine options while here. It's good economics for both restaurants and wineries to offer that broader array. It is also good for the health of our region. Regarding the restaurant-vintner partnership, I think the ball is in the court of the wine producers. I believe we need to do a better job of communication. I feel we need to provide more educational opportunities to our most valued local restaurant partners. We need to have events in wine country that give the front-line servers, who are responsible for the sales of our products, a real understanding of what it means to be in the middle of wine country.”

The following information and tasting notes were provided by Adelsheim Vineyard -

Adelsheim Vineyard, a leading Oregon wine producer, is known as an innovator in sustainable, cool climate viticulture.

The estate acreage has grown from its original 15 acres to 180 acres. A new, cutting-edge winemaking facility provides all the quality controls demanded by our 'hands-off' winemaking, utilizing a two-level, gravity-feed fermentation room for gentle grape handling, and underground barrel caves for slow, cool aging of our Pinot noir and Chardonnay.

After 34 years and many successful vintages, the naive dreams of one of Oregon's founding wineries are coming true. More importantly, Adelsheim Vineyard has people with the vision, skills and energy to carry us upward in our quest to produce ever more complex Pinot noirs and elegant white wines.

In 1971, David Adelsheim and Ginny Adelsheim stood above an open field and were taken with the beauty of its orange and purple wildflowers.

Five hundred feet below, Oregon's north Willamette Valley stretched out in a patchwork of orchards, pasture and native trees. The field, rich with clay-loam soil, had a gentle southern exposure and was sheltered by the Chehalem Mountains. The Adelsheims had dreamed of planting a vineyard in the area since returning from a summer in Europe, where they were inspired by the hand-made foods and wines they encountered.

In 1972, the Adelsheims began planting their original 15-acre vineyard at Quarter Mile Lane with Pinot noir, Chardonnay, and Riesling.

Relying on family and friends for assistance, they battled weeds, mildew, birds and deer -- and the widely perceived futility of growing wine grapes in northern Oregon's cooler climate.

Working in a cramped basement winery with a simple crusher and press, and 20 Burgundy barrels, David Adelsheim made the first 1,300 cases of wine for commercial release in 1978: tiny quantities of Pinot noir, Chardonnay and Riesling from the estate vineyard were produced, along with Semillon and Merlot from purchased grapes. As the Quarter Mile Lane vineyard matured to full yield and grapes were purchased from other growers, annual production doubled every two years.

As Adelsheim Vineyard continued to grow, the need for a new production facility became critical. A 6000 square-foot winery adjacent to the Adelsheim's home was built in 1982. Barrels, tanks, a bottling line and still more barrels were added until the new winery was also filled to capacity.
Our first vineyard expansion was in 1989, when we leased a 19-acre site across the road from the original estate vineyard at Quarter Mile Lane. Today, Bryan Creek Vineyard is an important source of our Pinot noir, Pinot gris, and Pinot blanc.

We also purchased a 52-acre site at a lower elevation in the Chehalem Valley. Planted with Pinot gris and Burgundian clones of Pinot noir, the Calkins Lane Vineyard is also home to the new Adelsheim Vineyard winery, built in stages between 1993 and 1997.

Co-owners Jack and Lynn Loacker joined Adelsheim Vineyard in 1994, and began planting Ribbon Springs Vineyard in 1995. This exceptional 120-acre site on the Ribbon Ridge spur of the Chehalem Mountains has provided Pinot noir, Pinot gris and Auxerrois grapes to us since 1998.

Today, Oregon has been recognized as one of the New World's leading wine producing regions. At Adelsheim Vineyard, we continue the experimentation and systematic study that have established our reputation as a leader and innovator in cool climate viticulture. With a dedicated staff, exceptional vineyards and a cutting-edge winery, we continue our quest to produce world-class Pinot noir, Pinot gris, Chardonnay... and range of "wacky whites."

Oregon Series Wines
While much of our reputation derives from our long-lived Reserve and Single Vineyard Pinot noirs, the Oregon Series Pinot noir also offers delicious red and black fruit, complex structure, and a supple mouthfeel. Our spicy Pinot gris is the focus of our Oregon Series white wines, and we take great pride in our rich Chardonnay.

2003 Oregon Pinot noir
Our signature red wine and best-known label. The wine is produced almost entirely from estate grapes, using "hands-off" winemaking with a view to current drinkability and medium-term cellaring. Flavors of wild cherry, raspberry, and a hint of ginger spice predominate. The wine has medium body, long finish and soft tannins. Available in 750ml and 375ml bottles.

2003 Oregon Pinot gris
Oregon growers introduced this variety to New World viticulture. We seek to preserve the incredible freshness of these grapes by using stainless steel fermentation and aging. Adelsheim's Pinot gris offers a lovely floral bouquet, spicy winesap apple and Bosc pear fruit, and a rich mouthfeel. Available in 750ml bottles.

2003 Oregon Chardonnay
A blend of estate and purchased grapes, this elegant Chardonnay is fermented and aged in small French oak barrels, and is characterized by its richness and lovely balance. The addition of earlier-ripening Burgundian clones has given racier flavors to this traditionally produced wine. Available in 750ml bottles.

Reserve Wines
Selected each vintage from the finest lots in our cellars, the Adelsheim Vineyard Reserve wines reflect the vintage and character of Yamhill County Pinot noir and Chardonnay: by holding back our best barrels, we are able to choose between different soil types, clones, site climates, fermenter sizes, and barrel characteristics. With these many variables (and a lot of work!), our Reserve wines truly represent a vision of the vintage, showing wonderful intensity, balance, richness, and complexity.

2003 Elizabeth's Reserve Pinot noir
This 2003 Elizabeth's Reserve is a barrel selection of the finest lots of Pinot noir in our cellars. This wonderfully rich wine layers abundant raspberry and black cherry fruit, a luscious mouthfeel complemented by balanced oak, and a long, complex finish. The wine's elegant structure and round, soft tannins will allow it to develop for at least a decade, given proper storage conditions. Available in 750ml bottles.

2003 Caitlin's Reserve Chardonnay
A new-wave Chardonnay, produced from early-ripening Burgundian clones planted at Stoller Vineyard in the Dundee Hills. This exceptional site yields grapes showing the complex flavors of white Burgundy. The wine layers lemons, citrus and hazelnuts, a rich mouthfeel with beautifully integrated oak, and a long, elegant finish. Available in 750ml bottles.

Single Vineyard Wines
Adelsheim Vineyard was one of Oregon's earliest producers of single vineyard wines, first releasing the Elizabeth's Reserve Pinot noir in 1986. Today, these special wines are the exquisite focus of our vineyard and winemaking team's dedication and enthusiasm, concentrated into your wineglass. Here you will find the ultimate expression of Pinot noir: the flavors of a singular vineyard site-soil, slope, water and the growing region-as modified by the influence of the vintage, with only the most modest tweaking by human hands. In most vintages, we produce four or five such wines, usually from our own estate vineyards. They might include wines from our estates at Quarter Mile Lane, Bryan Creek, Calkins Lane and Ribbon Springs. In the last vintages there has also been a Goldschmidt Vineyard wine. While we endeavor to produce enough of the wines to obtain some distribution in restaurants and specialty stores, the only sure way to obtain our Single Vineyard Pinots is by becoming a member of our Club Noir.

Wacky Whites
The 2004 Wacky Whites were bottled in mid-April. All the dry wines now come with screwcap closures. These wines reflect the fun and creativity involved in producing new varieties. Call them what you will, these wines are definitely exciting and unique, both because of their limited production and, in the case of our Tocai Friulano and Auxerrois, their position as the first of their kind released by an Oregon producer.

2004 Pinot blanc
It is produced in small quantity from a steep slope of our Bryan Creek Vineyard on the Chehalem Mountains. Subtle aromas of melon, lime, and apple with gentle, smooth texture. Perfect with white fish or shellfish-or just chilled, by itself, at the end of a warm day. Available in 750ml bottles.

2004 Tocai Friulano
Though Tocai is in the Sauvignon family, its wines have more seductive fruit and less grassiness. Also, they are dry and not at all like Tokaj from Hungary. We used an extended press cycle to extract more of the lime/kiwi/guava flavors from the skins. Available in 750ml bottles.

2004 Auxerrois
Auxerrois, like Chardonnay, is a medieval cross between the noble Pinot noir grape of Burgandy and an ignoble variety, Gouais blanc. A crisp and refreshing wine with aromas of orange, quince, and honey. This is just our second bottling of the Auxerrois variety. Available in 750ml bottles.

2004 Deglacé
This is a rare dessert wine made from Pinot noir grapes frozen after harvest, then pressed after partial thawing. Lovely apricot pink in color, with elegant strawberry, nectarine, and orange blossom aromas and a luscious mouthfeel. At 17% residual sugar and 11% alcohol, one might suspect it of being "sticky", but it has enough acid to be in perfect balance. Available in 375ml bottles.

You can visit the Adelsheim Vineyards website at www.adelsheim.com
Or better visit the vineyard at -
Adelsheim Vineyard
16800 NE Calkins Lane
Newberg, OR 97132

Telephone: (503) 538-3652

The Oregon and SW Washington distributor for Adelsheim -
Young's Columbia Wine Company
6840 N Cutter Circle
Portland, OR 97217

Telephone: 503-289-9600

Posted by Industrial-Manufacturing at 06:00 AM | Comments (0)

Locally Produced Farmstead Artisan Chevré Cheese Provides Superior Quality & Value as Reported in Portland Restaurant Forum

In this age of advanced technology and mass production, there is a unique quality dairy nestled in the Willamette Valley of Oregon, approximately 50 miles from Portland. Located near Silver Falls State Park, Silver Falls Creamery is a small farm that produces delicious, farmstead artisan goat cheese. Their goat cheese is made in the “European-style,” velvety smooth and with a delicate texture, and uniquely delicious! Goat cheese, also known as chevré (French for goat) is characterized by its stark white color and tangy flavor. Goat cheese devotees swear by its excellent and complex taste.

(PRWEB) August 25, 2021 -- In this age of advanced technology and mass production, there is a unique quality dairy nestled in the Willamette Valley of Oregon, approximately 50 miles from Portland. Located near Silver Falls State Park, Silver Falls Creamery is a small farm that produces delicious, farmstead artisan goat cheese. Their goat cheese is made in the “European-style,” velvety smooth and with a delicate texture, and uniquely delicious! Goat cheese, also known as chevré (French for goat) is characterized by its stark white color and tangy flavor. Goat cheese devotees swear by its excellent and complex taste.

The Silver Falls Creamy is one of the few in the state making fresh goat cheese. Unlike aged cheese, fresh cheese is ready to eat after ripening a few days or weeks. Also, unlike most cheeses, this is farmstead cheese, meaning that all the cheese is made from goats that are raised and milked on the same farm by the people that make the cheese. This translates into top quality goat cheese. The “farmstead” designation lets consumers know that they are buying from a small creamery where quality control can be assured from start to finish.

What does top quality mean? It is the hygiene of the cheese making process. Quality in goat cheese means providing consistent taste year around. This is achieved by having control over the flavor and texture of the cheese because they have control over the prime ingredient, the milk. The milk controls the quality of the cheese, and Silver Falls Creamery makes their goat cheese from only fresh goat’s milk, not frozen curds as some larger dairy’s do. By carefully controlling what the goats eat and by also controlling the breeding process, and providing a stress free, free grazing environment, the creamery is able to provide fresh goat’s milk throughout the year with no milking down time. Silver Falls Creamery is presently milking 45 goats twice a day, at 5:00 a.m. and 5:00 p.m., and producing more than 60 lbs of fresh cheese per day, 7 days per week.

The Silver Falls Creamery came about from a group of friends that combined their various abilities of farming, marketing, and cheese making to make up this unique family. The creamery’s commercial operation is less than a year old, but the “spark” of creation actually began in 1995 when Shawn Hanowell acquired his first two goats. After several years of experimenting with the goats and goat cheese making, the “family” was ready to jump in full force and begin commercial sales.

Shawn Hanowell is the husbandryman and breeder, and he oversees the main operation of the farm and the goats, making the critical decisions on what to feed them and when to breed in order to maintain their award-winning quality. Much of Shawn's time is spent breeding, feeding, and caring for the goats. They raise three certified and award winning breeds; all are carefully managed and feed to produce quality milk with desired milk components. This produces a cleaner and leaner chevré. If the fat content is not carefully managed the cheese may become overwhelming and pungent.

Carrie McVay is the cheesemaker. Her careful attention to detail has produced the most wonderful tasting goat cheese. The dairy's fresh fromage blanc cheese is creamy, mild, and most suitable for pastry, cheese cakes and tortes. The chevré is sold in Plain, Chipotle, Garlic-Herb, and Rosemary-Peppercorn. You’ll be delighted when tasting the outstanding chipotle chevré with just the right amount of “kick” - but doesn’t overwhelm. Additionally the fromage blanc is finding its way into recipes of pastry chefs of the region in many deserts, cheese cakes and fruit tarts. Rachel Ray of the Food Network’s $40 per Day show fell in love with Silver Fall’s Chipotle chevré while dining at Morton’s Bistro in Salem in October of 2004 and featured an Oregon fish entree including Silver Falls chevré.

Did you Know?
When compared to cow's milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor.

Goat cheeses are easier to digest than cow's milk cheeses because the fat cells and protein molecules are smaller and thereby more closely resemble human milk. This also allows the product to be more easily digested.

Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk.

Using and Storing goat Cheese:
Fresh artisan goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. To store, you need to protect the cheese from air with the original wrappings, plastic wrap, or wax paper. Remove from refrigerator one hour before serving. Discard any cheese that develops an off-odor, strange colors, or more than a touch of mold.

For longer storage, freeze your goat cheese. It will hold for a few weeks with no appreciable change. The cheese can be frozen in small packages (in quantities of one pound or less). As long as the cheese is in good condition and tightly wrapped, its flavor, texture, and moisture content will remain unchanged. Thaw goat cheese slowly. Leave it undisturbed in the refrigerator until thawed. Whatever you do, let the cheese warm to at least to room temperature before serving to maximize the flavor. All goat cheeses are heat sensitive and can becomes grainy and separate when overheated. When using in recipes, heat until just soft.

Local Support:
Silver Falls Creamery has already made a name among cheese connoisseurs in the Portland/Salem area. In Portland, Whole Foods Market and the New Seasons Market carry their goat cheese. They also sell it at local Farmers Markets in Hillsboro and McMinnville.

Goat cheese is being used in the kitchens of some of the most famous restaurant in the U.S., as Americans have enthusiastically embraced the taste of goat cheese in their favorite dishes, including pizza, panni, ravioli, sauces, and appetizers. Fresh goat cheese also pears wonderfully with other local products that are unique and truly a gift of our region including our one of kind pairs, our fabulous hazelnuts and Northwest free-range chicken and wild northwest fish. Of course completed as well by our fantastic Oregon wines and fine local microbrews. Everyday, more and more people discover the delights of goat cheese, thus continuing the demand for it. As we developed this article it provided another example of how fortunate we are to have these gifts readily available. We must support our partners in the fields and the farms to maintain the healthiest environment and business. Support you local partners!

By buying fresh, locally produced goat cheese; you will get great cheese while supporting your local farmers. Local artisan goat cheeses may be more expensive than their mass produced counterparts, but they offer much more in flavor, diverse textures and menu appeal when they are presented as the "featured" ingredient on your menu items.

To have this wonderful Silver Falls Creamery goat cheese delivered directly to your restaurant, contact:

To contact Silver Falls Creamery directly:
T. J. Sullivan
Marketing Manager

Posted by Industrial-Manufacturing at 05:59 AM | Comments (0)

Managing the Unforeseen Catastrophe Business Continuation As Reported In Portland Restaurant Forum Magazine

What’s your game plan if your chef is killed in an auto accident? How about if you, the owner are injured and cannot continue to work? After an event such as this your business plan has only two options, success or failure.

(PRWEB) August 25, 2021 -- Managing the Unforeseen Catastrophe--Business Continuation, by David Brink.

What’s your game plan if your chef is killed in an auto accident? How about if you, the owner are injured and cannot continue to work? After an event such as this your business plan has only two options, success or failure.

A good business plan has a contingency plan for most events that may occur. Surprisingly though, many business plans do not take into consideration the unforeseen issues described above. We plan for the fire, product issues and replacing vendors, but how do you replace the people who in many cases have been the creative force surrounding the legacy of your business? It is the most difficult part of the planning process. If you have a corporate structure or several locations, perhaps you may be able to juggle people until you find a replacement. In some cases though, finding replacement people is both time consuming and expensive. The worst case scenario is that something has happened to the owner, and the reality to that is that the doors may close.

To succeed in this particular situation will take tremendous skill, patience and empathy. Remember, in a crisis like this there is much confusion within the organization. So the first thing to do is to have a good organizational plan in place to address the critical workplace issues. Not just for this disaster, but all of the day to day activities as well. The other issue to not overlook is the communication of this information. It needs to be delivered prior to the event. The designated people really need to step up and lead the team with empathy under these very difficult circumstances.

The second part of your planning must take into consideration how much it will cost to get through a situation such as this. Internally, who do we have that could step in, either temporarily or on a permanent basis? Is it possible for a speedy merger to occur? Do we have to look outside the organization to find the right person and if so, how long will it take? These questions need to be answered prior to any crisis, because if they are not addressed then the negative impact could be devastating.

Ok, so now we have an idea of how to examine the situation, provide an organizational plan to allow for a structured transition in the face of a crisis. We have communicated this plan to the management and staff prior to the unforeseen event. We have analyzed the people we have internally that can be replacement candidates as well as examined our outside opportunities and have a draft scenario of how these events should play out. But how can we afford to actually implement changes at the time of a catastrophic event?

To successfully confront this problem we will need a contingency fund of some kind. There are several ways available. It can be in many forms; however it must be readily available. One idea, Key Person Insurance may provide a readily available solution. These policies provide death and disability benefits to the company if a key person is injured or killed. They are relatively inexpensive and are created to serve this purpose specifically. There are also other cash transfer mechanisms which can take the place of insurance. Your Attorney and CPA can work with your Insurance Broker to achieve these results. Your professional team will be critical in both the planning process as well as delivering the results after an unforeseen event.

The key here is long term planning and the effective communication of that plan to everyone concerned. Remember, without a plan, you plan to fail.

Posted by Industrial-Manufacturing at 05:58 AM | Comments (0)

Choosing The Right Bank by Jeanne Rolhf of US Bank As Reported In Portland Resaurant Forum

The bank or credit union you have used for your banking may have been the perfect fit for your personal banking needs but now you need a bank that will fit the needs of your business. How do you know which bank to choose? And how do you go about researching a bank?

(PRWEB) August 25, 2021 -- Choosing The Right Bank By Jeanne Rohlf

The bank or credit union you have used for your banking may have been the perfect fit for your personal banking needs but now you need a bank that will fit the needs of your business. How do you know which bank to choose? And how do you go about researching a bank?

First, make a list of all the needs you think you need met by a bank or financial institution. Remember, if you expect your business to be successful, you’ll need more than a bank where you can make deposits and get change. Project your needs ahead a few years. What kinds of banking support will you need for your restaurant?

provide a checking account where you can deposit your receipts ands and write checks to pay employees, suppliers and others?
provide investment options so your excess cash can be working for you earning interest
provide retirement planning programs for you and your key employees
facilitate merchant activity so your business can accept credit and debit cards and gain access to the funds the same day or as quickly as possible
offer lease programs so your business can lease rather than purchase equipment if that makes good financial sense
arrange a loan
suggest tools and ideas to help you better manage your day to day business and financial affairs.

Now that you’ve listed the ways you might need a bank, the trick is to find one that can serve the needs you’ve identified. What are some of the ways to identify a bank that can serve the needs you have identified as important for your business?

Look at the websites for banks in your area. Do the various banks offer support for the needs you have identified as important for your business?
Talk with others in the restaurant business. Can they recommend a bank or a Relationship Manager who understands the restaurant business?

Choosing a bank that can work with your business as you grow is the basis for an important partnership. Take time to think about the needs of your business and find the right bank to fit those needs. Having the right banking relationship can make all the difference in fostering a successful start for your future.

Through our Metro Banking Division, located in more than 78 branches throughout the Greater Portland Metropolitan area, U.S. Bank is committed to working with business owners to meet the needs of small businesses. By establishing a banking relationship with a bank which has a wide variety of services, your business will have access to the financial services you need to address the banking aspects of your business.

Posted by Industrial-Manufacturing at 05:57 AM | Comments (0)

Nearly 20% of Americans Can be Considered “Gourmet” Consumers, New Report Finds

New report finds nearly 20% of Americans can be considered "Gourmet" consumers.

New York (PRWEB) August 25, 2021 -- Nearly one-fifth of American adults can be considered gourmet consumers, and these “foodies” are fueling a $41.2 billion industry, according to The U.S. Market for Gourmet Foods and Beverages, a new report from market research publisher Packaged Facts, a division of MarketResearch.com. Packaged Facts projects that the market for gourmet foods and beverages will top $62 billion by 2009.

Based on data from Simmons Market Research Bureau, the report estimates that 18.3% of adults try to eat gourmet food whenever they can. And that’s getting easier to do. Several factors are making gourmet products more available, appealing and affordable, including greater involvement in gourmet on the part of mainstream food marketers, expanding retail distribution of gourmet products and a growing synergy between the natural and gourmet foods industries.

“More gourmet products are using natural and organic ingredients (and appealing to consumers’ social consciences by offering products that are good for the environment and for the workers who produce them), and more natural foods retailers are carrying upscale, gourmet food and beverage items that meet their quality standards,” said Don Montuori, publisher of Packaged Facts

Convenience, too, continues to be a major force influencing everyday purchases of food and beverages, and gourmet/premium products are no exception to this rule. It is no coincidence that some of the fastest-growing products in this market—including bottled water, RTD beverages, bagged salads, and refrigerated “supermarket sushi”—benefit from the convenience angle in terms of portability, being fully prepared, ease of preparation, and no-mess consumption.

The U.S. Market for Gourmet Food and Beverages covers eight product areas: Beverages, Baked Goods, Pasta and Grains, Fresh Produce, Ready-to-Eat Meals, Condiments and Sauces, Cheese, Candy, and Ice Cream and Frozen Desserts. The report charts historical sales and projections; analyzes marketing and new product trends; and offers an in-depth profile of the gourmet consumer.

Priced at $5,000, this two-volume report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1087756.html. It is also available at MarketResearch.com.

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

Posted by Industrial-Manufacturing at 05:55 AM | Comments (0)

Imaje Have Met Gerber’s Requirements for a Coding and Marking Solution to Code Onto Products, Boxes and Pallets Managed Via an Imaje AutoCoding Software Solution

Like many major food and drink manufacturers, accurate product coding is a priority for Gerber. The repercussions from miscoded information onto products, cases and pallets can result in heavy compensation charges from retailers, as well as incurring substantial costs from mass emergency product withdrawals and scrapped unusable products.

(PRWEB) August 25, 2021 -- Gerber Foods Soft Drinks Ltd (GFSD) is part of the largest juice group in Europe and is one of the largest UK producers of ambient and chilled juice and juice drinks. The company operates in all sectors of the market place from supermarkets to foodservice, producing over 700 million litres of juice per annum for private label and branded customers.

Imaje have successfully managed to meet Gerber’s requirements for a coding and marking solution to code onto products, boxes and pallets managed via an Imaje AutoCoding software solution.

“We needed an overall integrated quick, reliable, accurate coding system that would minimise downtime, operator error and potential quality defects,” explains Graeme Macfarlane, Gerber’s Ambient Operations Manager. “Imaje offered a competitively priced, complete solution; one that could be developed to suit our needs, rather than our Company conforming to a ready-made product.”

Mr Macfarlane has been very satisfied with the Imaje system. "From test phase through installation and production to-date, the reliability of the day-to-day running of the Imaje equipment has exceeded our expectations."

Like many major food and drink manufacturers, accurate product coding is a priority for Gerber. The repercussions from miscoded information onto products, cases and pallets can result in heavy compensation charges from retailers, as well as incurring substantial costs from mass emergency product withdrawals and scrapped unusable products.

“Initially we had been considering inkjet coders only and had invited four main suppliers to put forward their proposals,” explained Mr Macfarlane. “However, with the introduction of the new “Combi Lines”, it was apparent we also required downstream coding equipment for labelling outer cases and pallets. We, therefore, started to look for a complete system.”

The success of the project was greatly assisted by the ongoing collaboration between Imaje and Gerber from the outset. “Gerber’s clarity in defining their solution objectives assisted the Imaje team to develop a customised proposal utilising the correct coding technology,” commented Carsten Soerensen, Imaje Systems & Applications Sales Manager.

Imaje have a wide range of marking technologies at their disposal which made it possible to explore various options before reaching the final solution. The total solution was designed to meet the specific needs of Gerber and to date over 30 ERP interfacing production lines have been installed with small character inkjet coders, multi-pack outer case coders, flash labellers and pallet labellers, all managed via an Imaje AutoCoding software solution.

The Imaje equipment codes a combination of use-by dates, times, batch numbers, production line numbers, barcodes and product description information onto the juice cartons, cases and pallets.

"The old system had been quite cumbersome with an operator taking anything between 10 and 20 minutes to manually change the code,” said Mr Macfarlane. “The potential was there for operator error, but now that's removed. The operator scans the bar code, and the data we need is provided accurately, in seconds, via our own IT system.”

The integrated software solution has saved Gerber considerably as each production line is fitted with a terminal that controls all coding and scanning equipment on the line. With the system being fully automated, the possibility of human error from manual entry of product coding is eliminated and ultimately production downtime is reduced.

Posted by Industrial-Manufacturing at 05:55 AM | Comments (0)

August 24, 2021

'HR Training Presentations,' a New and Improved Training Tool from Business & Legal Reports, Inc., Makes Human Resource Training in Microsoft PowerPoint® Easier

BLR's best-selling human resource training product on CD has just been improved for greater interactivity, usability, and customization.

Old Saybrook, CT (PRWEB) August 24, 2021 –- Consistently delivering relevant human resource training to supervisors and key workers is the only sure way to keep expensive lawsuits from happening in your organization. But until now the difficulty of finding the time to research and deliver effective HR training meetings has kept many managers from following that best practice. To make that training job easier, Business & Legal Reports, Inc. (BLR) has totally redesigned its most popular human resource training product – HR Training Presentations in Microsoft PowerPoint®.

HR Training Presentations, Version 2.0, features 25 complete, ready-to-go PowerPoint®training meetings on the key human resource topics most likely to cause lawsuits and DOL compliance problems. Sexual harassment, ADA, FMLA, interviewing, and hiring meetings are provided in complete detail.

The new and improved version of this best-selling CD product features interactive exercises to involve trainees in the learning process. Another improvement is that it is now easy to customize the meetings with photos or text to make the training specific to any facility. HR Training Presentations also includes an easy to follow trainers guide, detailed PowerPoint slides, and reproducible handouts and quizzes.

HR learning experts have exhaustively reviewed BLR's new and improved product to insure easy comprehension by all audience levels and greater training effectiveness. A totally new, web-style interface makes the CD much easier to install and use.

Sample HR PowerPoint training meeting
BLR is offering free trials of this training product at its website, www.BLR.com.
As an introductory gift to HR managers, the firm offers a free download of a complete Performance Appraisal PowerPoint meeting at http://www.blr.com/82008400/PRS40

About BLR
Based in Old Saybrook, Conn., BLR publishes books, newsletters, and Web products serving professionals in human resources, compensation HR, and environmental management. For a free catalog call 1-800-727-5257 or visit www.BLR.com.

BLR: John Brady
860-510-0100 x159

Posted by Industrial-Manufacturing at 12:42 AM | Comments (0)

Carbs A Weigh, Inc. Announces Company Name Change

Carbs A Weigh, Inc. a New York based manufacturer of "Wheat Free/Gluten Free" frozen pizzas, entrees and snacks announces name change.

(PRWEB) August 24, 2021 -- Effective, Monday August 22, 2005, due to a fundamental shift in the category, we have changed the name of the company to more accurately reflect the direction of our company. Our new name will be Comfy Cuisine, Inc.™.

We will be totally focused on the benefits of a "Wheat Free/Gluten Free" life style. We have discontinued our Comfy Carb™ line, and will solely be concentrating on our Comfy Cuisine™ brand.

President John Muscarello stated, "These changes will ensure that our position in the marketplace is represented in the highest possible light. As the category continues to change and grow, we needed to define ourselves clearer, not only our customers, but to our vendors as well. Our new name reflects just what I have always believed – That eating healthy does not mean that you have to suffer. Our outstanding line of Wheat Free/Gluten Free Frozen Pizza, Entrees and Snacks is not only great tasting, but looks appealing as well. Anyone who is struggling with the dietary restrictions of diabetes or celiac disease (allergic reaction to wheat or gluten) can now enjoy great tasting pizza and crisps. (It is estimated that one out of every 133 people may have some form of Celiac Disease. (www.celiac.org)."

Visit us at our newly designed website www.comfycuisine.com or call toll free
1-800-321-1633 for further information

Posted by Industrial-Manufacturing at 12:41 AM | Comments (0)

Earls Goes To The Movies

Earl’s Restaurant celebrates the opening of a new Vancouver location.

Vancouver, B.C. (PRWEB) August 25, 2021 -- Earls Restaurants is pleased to announce the opening of its latest Vancouver location situated at the brand new Paramount Place shopping center. The new restaurant is Earls’ second downtown Vancouver location and the 13th Lower Mainland location for the chain.

With years of experience and a proven track record, Earls knows that first impressions are extremely important, so the company pulled no stops in designing the décor for its Paramount site. Created by the Earls Design Team and M Studio Design Consultants, the interior decoration is influenced by the history and the energy of its downtown location. “Downtown Vancouver is by far, one of the most energized dining, entertainment and shopping districts in Western Canada,” said Stan Fuller, President of Earls Restaurants Ltd. “We have a reputation for great casual dining experiences in fun and playful environments, true to their neighborhood - this location is a great fit for us.” he said.

Paramount Place is Vancouver’s newest landmark and an example of West Coast modern Architecture wonderfully mixed with a glamorous 50’s Hollywood design. Examples of this are seen in Earls in the diamond mosaic tile pattern at the entry, diamond wood feature wall in the dining room and a textured, dramatic slate back bar wall. The furniture and leather detailing as well as the washrooms, light fixtures and the grand staircase also reflect that period, subtly evoking sparkle and excitement. With plasma screens viewed from every angle, overall, the design is urban, classic and cosmopolitan. The volume of the space is dramatic while still comfortable for people watching and relaxing.

Earls will continue to serve up its award-winning niche of providing dining options for those seeking a premium casual dining experience. The kitchen of Paramount Earls will run under the culinary direction of Master Chef Reuben Major, while guests in the lounge and dining room will receive the culinary delights of Managing Partner, Christina Mackintosh and her team.

About Earls:

Since opening its first location in 1982, Earls has continually raised the bar in casual dining, offering customers great food at a great price, in a fun and relaxed environment. Today, with 51 Earls' locations throughout Western Canada, Arizona and Colorado, each location remains consistent in quality and service. The people at Earls go beyond customer’s expectations with their exceptional service, creating an environment where customers feel welcome. These attributes, along with a stellar menu infused with international flavors and dishes, is what sets Earls apart from the competition. This year, Earls also welcomed award winning world renowned Chef, Michael Noble as their Director of Culinary and Product Development. Chef Noble’s influence will be unveiled on the fall/winter menu, due out in November. For more information, visit www.earls.ca, or call the head office at (604) 990-6224.

Posted by Industrial-Manufacturing at 12:40 AM | Comments (0)

August 23, 2021

Show Team Spirit At Your Next College Football Tailgate With A College Logo Branding Iron

Steak branding irons brand your steak, buns, tortillas and other food items with the logo of your favorite college team. Steak brands are perfect for tailgating, BBQing at home or just a gift for that diehard college fan. The steak brands are officially licensed by the NCAA and come in 42 different college teams.

Kansas City, MO (PRWEB) August 23, 2021 -- Have you been looking for that unique college team item to take tailgating or to show off at your backyard BBQ? Kansas City based http://steakbrands.com has announced the release of 42 different officially licensed college steak branding irons. Whether you’re a current student, alumni or just a die hard fan, a steak branding iron will show your true team spirit.

Branding your college logo is simple as leaving the head of the branding iron in an open flame or hot coals for about 1 minute. Once the branding iron is hot you lightly press the branding iron onto your steak, hamburger, bun, etc. The high-gloss enamel-painted wood handle ensures that the handle doesn't become warm when branding your food. View the entire selection of college team logos at http://steakbrands.com/collegebrands.htm.

The head of the steak brander is 2 7/8-inch diameter and is nearly 12 inches long. The branding iron removes any doubt about your team allegiance when it brands your school logo into their steak, burger, including tortillas and hamburger buns!

To top it all off clean-up is easy. Just wash with soap and water after each use. The high-grade stainless steel will last for many years and will not rust. It even comes with a leather strap for easy display.

For those who are looking for a monogrammed branding iron, western theme or simply initials for your branding iron http://steakbrands.com carries a large selection of branding irons that make the perfect gift for Christmas, Father's Day or any other BBQ fanatic.

Creative Web Solutions, LLC is a Kansas City based company that has been in operation for over 4 years and focuses on competitive pricing and great customer service.

Contact Information:
David Lalumendre
Creative Web Solutions, LLC.

Posted by Industrial-Manufacturing at 12:40 AM | Comments (0)

e-Scientific Represents WTW for All Western States

e-Scientific now represents WTW's line of pH Meter and electro chemistry products for the western states. This includes the inoLab, Profiline, and VARIO line of pH Meters and accessories.

Mission Viejo, CA (PRWEB) August 23, 2021 -- Working to provide scientists with the richest product portfolio possible, e-Scientific Inc. has announced a new relationship with WTW®, (a Nova Analytics Company) to represent the inoLab®, ProfiLine®, and VARIO® family of pH meters and accessories for all of the western US States. "We are thrilled to have WTW pH meters and electro chemistry products as a key offering in our portfolio," says Pete DeCarlo, founder and President of e-Scientific Inc. Pete adds, "With their breadth of line and breadth of product WTW® meters really offer the best electro chemistry package available and we consider WTW® to be a strategic partner"

Along with weighing and temperature measurements, pH is the most measured parameter in the laboratory. With the inoLab®, ProfiLine® and VARIO® meters WTW® offers a family of laboratory instruments which meet all measurement requirements from routine measurements to research applications.

In the laboratory supply industry, manufacturers of laboratory equipment and instrumentation have found a lot of value in working with smaller more flexible distribution channels such as e-Scientific. Smaller, progressive organizations like e-Scientific are able to sell more aggressively and develop unique relationships with the bench level scientists. The early success of e-Scientific has been driven by flexibility and flexible manufacturers like WTW compliment this strategy.

e-Scientific offers choices for customers. As e-Scientific (http://www.escientific.com) celebrates its second year of business they are rapidly expanding their customer and product base. e-Scientific has rethought the traditional laboratory distribution model to effectively leverage technology while balancing the hands on service and responsive nature inherent in the research markets. "We realize that while technology enhances the buying and selling process relationships and face to face contact are the cornerstone of successful distribution." says Pete. Pete DeCarlo brought with him to e-Scientific 25 years of life science experience in both the laboratory and distribution arenas.

e-Scientific is your next generation supplier. For scientific laboratory equipment, lab supplies, chemicals, and safety products, choose e-Scientific. With decades of scientific and laboratory experience, the principals at e-Scientific can do it all! We are committed to providing you with quality products, information and service to help you focus on your Science – and not the task of gathering supplies.

Posted by Industrial-Manufacturing at 12:39 AM | Comments (0)

BRUGO™ Travel Mug Revolutionizes To-Go Coffee Packaging, Improves Consumer Experience

Announcing the new travel mug that keeps your coffee at the perfect tempature longer. Allows you to drink piping hot coffee right away without burning your mouth.

Chicago, Illinois (PRWEB via PR Web Direct) August 22, 2021 -- It's been more than a few years since lawsuits involving scalding cups of "to-go" coffee made front-page news, but the ongoing problems experienced by those consuming hot beverages away from home have remained fresh on the minds of the innovators at Jolex, Inc.

This month, Jolex unveils the answer to optimal flavor and unsurpassed convenience with the introduction of the BRUGO™ travel mug, an elegant, patented accessory that allows coffee and tea enthusiasts to enjoy every sip of their hot beverage in the "Perfect Temperature Zone," while eliminating the spills, spatters and burned lips that are a familiar part of the "to-go" coffee experience.

Fresh coffee is brewed at 200 degrees or more, but its vibrant flavors are most distinguishable and pleasing at around 150 to 170 degrees. By using a simple "tip and sip" motion, BRUGOTM owners transfer sip-sized amounts (one fluid ounce) of their hot beverage to the temperature control chamber, where it immediately reaches this "perfect temperature zone." Only the liquid in the chamber is cooled and only this liquid exits the sip opening. A tight seal keeps the remaining coffee at its hottest and most aromatic. This inventive system eliminates the need for coffee drinkers to blow on their beverage, add ice to it, or wait for it to cool. Instead, they have immediate access to their hot beverage, and they can enjoy it longer at its peak freshness and flavor.

The BRUGO™ lid has three options: LOCK, TIP & COOL, and SIP. The LOCK setting seals the mug completely and is perfect for transporting the beverage without spilling. TIP & COOL gives the consumer the full benefits of the temperature control chamber.

Once the beverage in the mug has cooled to a palatable temperature, users simply turn the dial to SIP and drink the beverage directly.

Spero Pavlopoulos, Jolex' president, anticipates strong demand for the BRUGO™ mug. "I love coffee but I don’t love waiting for it to cool down," Pavlopoulos says.

"BRUGO™ is a truly unique product that delivers maximum enjoyment of any hot beverage. In addition, it eliminates accidental spills, reduces burns to the mouth, and provides coffee sellers with a powerful way to enhance the customer experience."

BRUGO™ is an especially attractive option for drivers who know what it's like to spill coffee on themselves or stain their vehicle's upholstery. As Americans spend more time commuting to work, their choice for drinking coffee on the go becomes increasingly critical. For those concerned about appearances, BRUGO™ will find its way into discriminating coffee drinkers' accessory wardrobes with its sleek design and array of stylish colors.

BRUGO™ carries a lifetime-limited warranty. Further details about the product can be found at www.brugomug.com.

Jolex, Inc., is a Chicago, Illinois-based company dedicated to developing new and innovative products. Visit www.jolexusa.com to learn more.

Robyn Konlon
Jolex, Inc.

Posted by Industrial-Manufacturing at 12:38 AM | Comments (0)

August 22, 2021

Popular Trend: Giving Loved Ones a Case of Crabs for the Holidays

Unusual holiday dinners are becoming more popular thanks to the Internet and overnight shipping.

Harrisburg, PA (PRWEB) August 22, 2021 -- Turkeys and hams are taking a back seat to a new trend -- breaking open a case of crabs at the holiday dinner table. "People are searching for new ways to celebrate old traditions" states Harbour House Crabs owner Curt Engle. "And ripping open a box of fresh crabs, complete with napkins, mallets and crab cakes, is just another fun and creative way to celebrate the season."

Indeed the trend has seemed to catch on as Engle's crab company was recently featured in Real Simple magazine, as well as Food & Wine. "We've had tremendous response from people discovering Maryland blue crabs as a great meal for special occasions, and the the holidays fit that bill to a tee." Recently back from Wango Tango in Anaheim, CA, Engle served a number of high profile celebrities who are also getting in on the trend. "Among them we served The Black Eyed Peas, Jennifer Lopez and Kelly Clarkson. So we'll have to see if our crabs make it on their wish list."

Another responsive group are former east coasters that grew up enjoying Maryland blue crabs. "With the advent of overnight shipping and improvements in packaging, we can keep home sick folks from the east coast freshly supplied, and that does make for a happy holiday".

All the sudden attention has not gone unnoticed at the register. "We've had a 400 percent increase in sales for two years in a row." What used to be a Maryland tradition has now become a nationwide phenomenon." What's more, last November, a typically slow month for crab sales, turned into one of the biggest sales months of the year. "I think with the advent of the internet, we're seeing more people gaining access to the types of foods they want, when they want them," Engle continues. Asked if he could envision the day when crabs shared equal billing with turkey and ham, Engle hesitated. "I'm not sure I want to work as many hours as the man in the red suit that time of year." But with sales continuing to spike each holiday, Engle may have no choice. His advice? "If you have a grinch on your holiday list, give them a case of crabs."

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

Mylarballoonfactory.com Attracts the Attention of Retail Giants With a Simple Idea that Increases Sales

Retail giants, Kmart, Radio Shack, Best Buy, Circuit City, Nordstrom and Verizon Wireless have recently purchased foil(mylar) balloons from the Mylarballoonfactory.com to attract customers already in their stores to the 'sale' or 'clearance areas.'

(PRWEB) August 23, 2021 -- Retail giants, Kmart, Radio Shack, Best Buy, Circuit City, Nordstrom and Verizon Wireless have recently purchased foil(mylar) balloons from the Mylarballoonfactory.com to attract customers already in their stores to the "sale" or "clearance areas."

So what is fueling the need for these balloons? Why do these retailers continue to re-order balloons to decorate their show rooms? "It is the festive look they give to the sales floor," says Peter Gonsalves, Verizon Wireless salesman in New York. "As a rule, every store in the region including kiosks, must decorate the sales floor with balloons every morning prior to opening it gives the store a "promotional attraction."

Balloons draw customers who are already in their stores to the "Hot Spots" as retailer's call them. These "Hot Spots" are areas in the store that are designated for liquidation of seasonal merchandise, sale and advertised items. "Balloons make people feel good and it designates an area where they will get a better deal within the store," says Linda Evans, operations manager for Kmart in Pennsylvania.

"The foil (mylar) balloons are 18 inches in diameter and come in heart, circle, or star shapes with 42 different solid colors available" explains Gerard Palomba National Sales manager for the Mylarballoonfactory.com. "We have recently produced a "Sale" balloon which really liven things up, I am really excited about this new merchandising craze, and retailers all over the country are increasing sales by using this simple idea, A Balloon."

Retailers are gearing up to get their share of the busiest shopping season of the year, which is around the corner. This new in-store decorating craze could not come a better time. A unique look. A fun and attractive atmosphere, whatever it takes to get the consumer shopping their stores to bring up year over year profits.

And perhaps, the most important statistic is customer satisfaction. A whopping 90% of mylarballoonfactory.com customers re-order.

About Mylarballoonfactory.com:
Mylarballoonfactory.com carries the highest quality sales, promotional latex and mylar balloons, balloon weights, curling ribbon, get well, birthday, love and Valentine's Day balloons at wholesale prices. Quantity discounts available.
Contact Gerard Palomba at 718-938-9779. Or visit us on the web at http://www.mylarballoonfactory.com

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

Force Gauge and Torque Gauge Designer & Manufacturer Announces Appointment of New Managing Director

John Page has been appointed as managing director of Mecmesin Limited. Mecmesin is the specialist designer/manufacturer of force and torque gauges, and other tension, compression and torque testing instruments and systems, for quality control testing in manufacturing industry.

(PRWEB) August 22, 2021 -- Mecmesin Limited, Europe's largest designer and manufacturer of force gauges has appointed John Page as Managing Director.

Since joining Mecmesin in 1988 John has held a number of key roles within the company including: Application Engineering Manager, UK Sales Director, and Business Development Director. It was during his time in application engineering that Mecmesin established an enviable reputation, not just as a leading manufacturer of force gauges and torque gauges for quality control testing of manufactured products, components and materials, but as a provider of turnkey system solutions designed to meet the specific measurement requirements of particular customers.

John comments that, "Following my involvement with the development of the new instruments and systems which we have been releasing, and shall be continuing to release throughout the year, I find this an extremely exciting time to be taking over. I am also looking forward to meeting the new challenges which lie ahead, as we consolidate our position in our established markets, and build our reputation within those new markets which our new product ranges now enable us to enter."

John takes over from Terry Curran who retired on 19th August.

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

Stopping Head Lice Naturally – Scientifically Speaking (Show Me the Data)

Fourteen natural head lice treatments were surveyed for clinical evidence of efficacy - proof that they work. Despite tremendous interest among parents and school nurses in natural head lice treatments, only two natural products have conducted studies and only one has published science in prestigious journals.

(PRWEB) August 22, 2021 -- Spurred by the tremendous concern among parents and school nurses over head lice resistance to chemical treatments and their potential toxic effects on children, a spate of natural head lice treatments has hit the market place. Most of them even claim to work better than traditional brands.

But can they prove it?

This writer decided to take a scientific approach and review the scientific studies on humans that were available for each of the most popular natural head lice treatments available in the United States.

The first task was to identify the natural treatments. Using the internet and visiting drug and health food stores led to fourteen natural brands. Most are from small companies with limited retail distribution. However, most claimed to work much better than any of the traditional permethrin based products available at the drugstore. Each had numerous testimonials from satisfied users.

In the end, just two formulas had studies. But only one had numerous studies with published results. Not to say the others don't work, but there is a definite dearth of clinical evidence.

The top formula, originally developed in Israel by a pediatrician who was frustrated with lice-resistant chemical products, is comprised of three essential oils; Anise, Coconut and Ylang Ylang and is sold under various brand names around the world.

In the USA, it's known as HairClean 1-2-3 Lice Kit (www.hairclean.com). Of the seven studies completed on this product, three are on humans – 216 of them! The largest of the studies, conducted by the Hebrew University-Hadassah Medical School on 129 school children, compared the formula's performance to a combination of permethrin and malathion. The results – Hair Clean was slightly more effective. There is no product in the USA that has both permethrin and malathion because the latter is available only by prescription. But if it was available, it would be the most powerful chemical formula one could buy. (Published: Journal of the Israel Medical Association/10-02)

The two other human studies were conducted through the University Of Miami School Of Medicine, which has a top notch dermatological department. In one study, HairClean was compared the well known brand Nix and the popular home remedy mayonnaise (you put it under a shower cap overnight). The results were notable. Mayonnaise was minimally effective, Nix was 89% effective and HairClean was 98% effective. Another study, on 37 school children, was preformed in a Florida school system where lice were rampant. The results were equally impressive – students who followed the program were 100% lice free.

The program was simple and similar to what other treatments suggest. The lice treatment is applied to dry hair for 15 minutes, and then washed out with a shampoo, followed by a thorough combing with a special nit comb to remove the dead lice and nits (eggs). The process is repeated seven days later. These HairClean studies were reported in Current Problems in Dermatology (May/June 1999)

The additional four HairClean studies were lab studies showing the formula's lice and egg killing prowess (total annihilation) and its residual effects (how long it was effective if left on hair – 24 hours), and ease of combing HairClean-treated hair for removing dead lice and nits (very easy).

In addition, The American Academy of Pediatrics issued a report on head lice (9/02 - Vol 110, #3) suggested treatment do's and don'ts, and selected HairClean 1-2-3 Lice Kit as the natural product of choice, stating that it had been shown to be at least as effective as Nix. (See Summaries at:

The other evidence based formula, Lice B Gone (www.licebgone.com), conducted two basic use studies several years ago in which school nurses treated about numerous school children. One study showed a 91% success rate; the other showed a 100% success rate. This product is placed on dry hair under a shower cap for 30 - 60 minutes followed by a nit combing and a shampoo.

The brands surveyed included: HairClean 1-2-3 Lice Kit, Nitmix, Licefreee, LiceRx, Lice R Gone, Not Nice to Lice, Head Lice Solutions, Head Lice Cure, Lice Arrest, Lice Doctor, HairFairies, Head Lice Remedy, Fairy Tales Lice Good-Bye and Lice B Gone.

Tip Sheet:
How do you prevent head lice?
Direct head-to-head touching spreads lice. They do not fly or jump, they crawl. Children at play have closer contact than adults, so they're more likely to get lice, though this does not exempt adults from infestation. Head lice can be spread by sharing the following items:

- Personal items (clothing, combs, headbands, hats, scrunchies and or scarves).
- Towels, linens, pillows, carpeting, and naptime blankets.
- Stuffed animals, dolls and cloth toys.
- Earphones used for personal radios.
- Lockers or hanging clothes together on coat hooks
- School uniforms, costumes, or gym clothing.

How do you find head lice?
Early detection makes complete lice elimination faster and easier. The nits or eggs are white, sesame seed shaped and very tiny. They are usually on the hair shafts close to the scalp. The lice are small, wing-less and sometimes transparent and are sometimes extremely hard to see. Complete nit removal is crucial to eliminating head lice from a child's head. A magnifying glass is helpful. Use a lice comb to move hair around so you can see more clearly and remove the lice or nits with the comb.

How do you treat head lice and keep your family free of them at home?
If someone in your family has lice, then you should immediately examine other family members and treat everyone at one time, as follows:

- Use a non-toxic head lice product. Follow the directions carefully.
- Remove the left over nits with a fine toothed comb.
- Machine-wash all bedding, clothing and towels. Put in a hot dryer for at least 20 minutes.
- Put all stuffed animals, pillows, dolls, hats, comforters and any other non-washable personal items in a plastic garbage bag and seal for 14 days. After 14 days, open the bag outdoors and shake items vigorously.
- Soak all brushes, combs and hair accessories in rubbing alcohol or scrub in hot soapy water.
- Vacuum carpets and furniture, then remove the vacuum cleaner bag and throw it out.
- Make sure you tell others about the outbreak. Babysitters, grandparents, playmates, etc. will be grateful for the opportunity to check their families early in order to prevent an outbreak.

Quantum, Inc. - Natural Products That Make a Difference - Quantum is a natural product company founded in 1981 that specializes in unique formulations designed to help people feel and look their best. Key categories include cold sore, and canker sore treatments, cold and flu relief, natural insect repellents, head lice treatments, skin care and immune support. Based in Eugene, OR, Quantum's makes over 70 products which are distributed throughout the United States and Canada and on the Internet. For more information, call toll-free at 1-800-448-1448 or visit www.quantumhealth.com

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

New Program Creates $50,000 Cash and Rewards for Salem’s Best Little Roadhouse Restaurant As Featured In Portland Restaurant Forum Magazine

Finding really big rewards in credit card program, credit card rewards are no longer just for consumers.

(PRWEB) August 22, 2021 -- In the restaurant business sometimes it seems to take everything you have to put out good food and service. Let’s face it; there are few professions that require that you be the master of every detail, of every aspect and the owner of every mistake. So when you think about adding a new technology or program that changes the methods of accounting you might want to pass until you see the technology widely adopted by others in the industry first. Right? Well if you read on you may want to put down that sauté pan and pick up the phone and jump on this program for your restaurant.

Rewards have become common place for consumers, but used in a limited fashion in the business world. A Portland based company called Zevez, is changing that with a combination of software and services so businesses can get something back every time they pay a bill. Zevez delivers software that fits into a customers' accounts payable program. So paying by card looks and feels to the accounting team as if they are paying by check. The software is simple, affordable and built to handle the volume of business payments. Zevez also serves up a Redemption Center to make it easy for their customers to use rewards. By paying business invoices with reward-rich credit cards, carefully researched and integrated by Zevez, small and medium-sized private companies are adding $10,000 to $50,000 in cash or travel related rewards to their bottom line.

We needed an accurate example to use for the restaurant industry and the team at the Best Little Roadhouse was very happy to share their information and the benefits they have achieved. We traveled south to Salem to meet with the owner of The Best Little Roadhouse, Ralph Matt and talk about Zevez and the RewardWorks program and how it applies to the restaurant industry.

First some background on The Best Little Roadhouse. Rewards programs are based on revenues channeled through the program and we needed to understand the operation and the revenues segments to see how the program would translate to other restaurants.

The Roadhouse opened in June of 2003 and seats 170 patron inside and 125 on the covered patio. The hours of operation are 11:00AM to 11:00PM Sunday through Thursday and 11:00AM to 12:00AM Friday and Saturday. Yearly sales are around three million dollars.

The fare at the Best Little Roadhouse is Standard Steakhouse / Roadhouse with lunch business accounting for 30% and 70%% dinner. Annual revenues range from $2.9M to $3.1M. The entertainment or golf element of the operation accounts for 6%. Food 73% and beverage 21%.

Roadhouse owner Ralph Matt and his family were vacationing with friend Colin Giddings Colin Giddings (owner of Gladstone Suzuki). Colin told Ralph of Zevez and how it is being applied to auto dealers around the country and earning millions of reward points. After vacation Ralph contacted Zevez to find out the value of the program for his restaurant. According to Ralph “The folks at Zevez were very professional and very well-informed regarding the processes we use to process invoices and pay our bills. They spent sufficient time with us to really understand our business. Zevez conducted an extensive analysis of our payables and contacted each vendor to communicate the program application and make certain the program would be applicable. It did not take a long time to receive a detailed report that explained the benefits. This was done without our restaurant investing a dollar for the report. Once we reviewed the data it was very easy to make the decision. We then invested around $1,000 to set up the program, load the software and populate our desired information within the RewardsWorks Program. Based on our current business level we will realize over $50,000 dollars in rewards value this year. With the program you have the option to receive cash, or use points for airline tickets and hotel rooms. Our program provides incentives for our team members that work hard to do their very best for our customers. The RewardsWorks Program provides great incentives that much greater in value than we could otherwise afford. Additionally, we use the rewards too attend educational conferences and other business related events.”

With $3,000,000 in sales The Best Little Roadhouse added $50,000 in reward values. The opportunity is real, tangible and large —even restaurants paying some invoices on credit cards will see a big impact. This is tool every restaurant should have in their kitchen.

We also spoke to Jeff Jandera at Izzy’s Franchise Systems who also is putting Zevez and the RewardWorks program to good use. According to Jeff, ”It is a very useful and simple program that is easy to manage. Because we have many locations and we offer franchise support in terms of television advertising we spend a great deal of money on advertising efforts. We have been pleasantly surprised that all of those expenditures have been converted to rewards. Our total rewards program is currently processing 13,000 per month in restaurant related vendors and suppliers and 42,000 per month in advertising related expenditures. While it might be possible to execute rewards without the software and support, the real issue is time, cost and efficiency. Zevez and RewardWorks are doing something we can not do for ourselves.”

You can contact Zevez by telephone at 800-609-3839 or visit the website at www.zevez.com

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

The Allen Roche Group Helps Create Dunkin Donuts Message to Go

The Allen Roche Group helped Canton, MA-based Dunkin Brands, owners of Dunkin Donuts, Togos, and Baskin-Robbins, spread the word. A recent company-wide announcement was made recently by the CEO of Dunkin Brands concerning their recent growth and merger with Allied Domecq PLC, and the future of the company.

(PRWEB) August 21, 2021 -- A recent company-wide announcement was made recently by the CEO of Dunkin Brands concerning their recent growth and merger with Allied Domecq PLC, and the future of the company. This speech was filmed by ARG on location and converted to a digital format, with additional graphics, within 2 hours and posted on the Internet as streaming video for viewing by offsite, and overseas employees of the company and franchise owners.

Dunkin Brands, part of Allied Domecq PLC - a highly successful and dynamic global business in spirits, wines, and quick service restaurants. With 143 years of combined franchising experience, our brands are three of the most loved in the U.S.:
Dunkin' Donuts - the largest coffee and baked goods shop chain in the world, with loyal customers in 30 countries.
Baskin-Robbins - the largest and one of the most loved chains of ice cream specialty stores in the world.

Togo's - the legendary California sandwich shop with the mispronounced name. (It's "Tow-Goes," in case you were curious.)

With over 12,000 outlets worldwide, Dunkin' Brands is among the top five quick service restaurant companies, along with McDonald's, Yum Brands, Burger King, and Subway. Within the QSR industry, Dunkin' Brands is recognized as a leader. Technomic Information Services, a leading foodservice consultant and research expert, ranked Dunkin' Brands number eight in US system wide sales in its 2003 list of "Top 100 Chain Restaurant Companies."

Dunkin' Brands’ brands enjoy strong reach and recognition. Dunkin' Donuts has the largest serving share of hot regular coffee, donuts, bagels, muffins, and Baskin-Robbins has the largest share of hard-serve ice cream servings of any other single brand in the United States QSR industry*. Plus, more than 98% of adults in the United States recognize the Dunkin' Donuts and Baskin-Robbins brands.

Between Dunkin' Donuts, Baskin-Robbins, and Togo's, Dunkin' Brands is home to three of America's most loved brands. Over the years, consumers have consistently ranked Dunkin' Donuts and Baskin-Robbins among their favorites in Restaurants and Institutions annual "Choice in Chains" survey. All three brand concepts have also consistently held seats in the top 100 franchise opportunities in Entrepreneur magazine's annual "Franchise 500" ranking. To learn more about Dunkin Brands visit their web site: www.dunkinbrands.com.

The Allen | Roche Group is located in Boston's hip Fort Point Channel. ARG offers print and web design, video production, 3D and broadcast animation, onsite media duplication, and media buying. Gene Allen and Jim Roche, partners and founders of ARG, have over 30 years combined advertising/marketing experience. ARG handles clients as diverse as auto dealerships in New England, Pennsylvania and New York, legal clients in Boston, Providence and across New England as well as a variety of other clients including universities, biotech companies, entertainment, real estate agencies and more. ARG is constantly broadening its service and technology. Event creative, production and management have recently been added to ARG’s service offerings. For more information on the Allen Roche Group please visit the company's new site at http://www.allenrochegroup.com.

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

Business of Success Radio Show Host Set to Show That Entrepreneurial Spirit is Alive and Well in America

Following the recent success of the self-made billionaire, Jon Huntsman interview on the Business of Success radio show, host Alan Rothman is set to deliver yet another compelling interview with International Food Products Group (OTC Bulletin Board: IFDG), CEO Richard Damion of Golden Choice Foods.

(PRWEB) August 21, 2021 -- The interview which was motivated by Huntsman's statement that true entrepreneurship with humility and integrity are thin on the ground moved Rothman to deliver guests of a similar caliber to reinforce that true entrepreneurship is alive and well in America. The interview will be heard live by over 1.2 million listeners on over 65 syndicated radio stations coast-to-coast and via live streaming at www.businessofsuccess.com on this Sunday's show, Aug. 21, at 1 p.m. (EST).

Rothman, whose show broadcasts live every Sunday from noon to 2 p.m. (EST), commented, “Over the past seven years I've had the opportunity to interview some of the brightest business brains on the planet. The Jon Huntsman interview resonated strongly with our listeners who seem disillusioned with the world of big business where ethics appears to have taken a back seat. I'm excited about interviewing Richard Damion. He has achieved much with his back to basics approach to doing business, without compromising on ethics. It seems these qualities are becoming a rarity in business today, which probably explains why listeners react so positively to these interviews.”

Qualifying why Richard Damion sets a good example for the business leaders of tomorrow, the Business of Success host added, “What makes Richard Damion impressive is that he built the Golden Choice Foods brand with limited resources and is making a big entry into what could be considered one of the most difficult markets to penetrate. The fact that his company will compete on a par with Fortune 500 companies and hasn't accrued any debt is in itself impressive. But what really impresses me most is Richard's ability to compete at this level without compromising on principles. This is a great indication that business with ethics is indeed thriving.”

Also appearing on this Sunday's show is George Veronis, entrepreneur and real estate developer. George will share with Alan the unique investment opportunity that exists in Arkansas and why savvy property investors are buying into the Cherokee Village development. Listeners looking to explore buying that holiday or retirement home, certainly won't want to miss this interview.

About Business of Success - The Business of Success show is designed to educate and empower entrepreneurs on their way up the success ladder and gives its 1.2 million listeners the opportunity to 'Learn from the entrepreneurs' of today so that they can be the entrepreneur of tomorrow.' Hosted by Alan Rothman, the shows success is due to his ability to continuously attract interviews from top Fortune 500 CEOs' and business leaders and interview them in a unique style that is entertaining, intelligent and insightful; giving his listeners a valuable opportunity to learn from the real life experiences of successful people who have triumphed over adversity – sharing the pitfalls and rewards of running a business and achieving success.

Covering topics the every entrepreneur needs to understand in order to get along in the complex world of business, Business of Success interviews cover topics such as global trends, finance, investments, technology, leadership, branding, sales and marketing, networking, personal wellbeing, motivation and the everyday success principles.

About IFPG: - IFPG is a public company trading on the OTCBB with the ticker symbol "IFDG". The Corporate Offices are at 170 Newport Center Drive, Newport Beach, CA, 92660. IFPG is the manufacturer and marketer of a variety of food products including "Got Fries®", Just Popped(TM), Golden Choice 100 percent Columbian Roasted Coffee, Golden Choice Organic Harvest Frozen Vegetables, and other fine domestic and imported food products

Matters discussed in this press release are "forward-looking statements." Statements describing objectives or goals or the Company's future plans are also forward-looking statements and are subject to certain risks and uncertainties, including the financial performance of the Company and market valuations of its stock, which could cause actual results to differ materially from those anticipated.

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

Medina Gourmet to Offer a New Line of 'Deliciously Healthy' Mediteranean Salads, Spreads, and Dips

As more and more food lovers discover how delicious and healthy they are, Mediterranean foods have boomed in popularity. And according to Meyer Futersak, marketing director for Medina Gourmet, there will soon be more than a dozen great new reasons to fall in love with Mediteranean food -– or to take the 'love affair' to a whole new level.

(PRWEB) August 20, 2021 -- Medina Gourmet to Offer a New Line of “Deliciously Healthy” Mediteranean Salads, Spreads, and Dips

Close your eyes and imagine an ancient grove of olive trees in a tiny hilltop village . . . or the sun-dazzled waves of the balmy Mediteranean Sea, as you walk along a pebbled, pristine beach that is all your own.

There’s no doubt about it – the Mediteranean region abounds with natural beauty, a rich and colorful history, and great food. Tahina,
hummus, babbaganoush – the words themselves sound as spicy
and exotic as the foods they name.

As more and more food lovers discover how delicious and healthy they are, Mediterranean foods have boomed in popularity. And according
to Meyer Futersak, marketing director for Medina Gourmet, there will soon be more than a dozen great new reasons to fall in love with Mediteranean food – or to take the “love affair” to a whole new level.

That’s because, starting in September, Medina Gourmet will introduce
a gourmet specialty line of savory Mediteranean salads, spreads, and dips. The initial product lineup includes: Artichoke and Parmesan;
Basil and Toasted Walnut Spread; Artichoke with Sun-Dried Tomato
and Garlic; Artichoke and Sun-Dried Tomato Hummus; Olive and Herb Babbganoush; Hummus and Curry; Indian Spiced Tomato and Onion Dip; Romesco (a puree of toasted almonds, green pepper, garlic, and evoo); Harisa Hummus; Moroccan Spiced Lemon Hummus; Saffron Roasted Garlic Tahina; Tzatziki; and Tunision Spiced Grilled Tomato Salad.

Attractively packaged and made with the finest all-natural ingredients,
the Medina Gourmet line will initially be targeted to gourmet shops and upscale supermarkets nationwide, Mr. Futersak said. Medina Gourmet foods contain no sweeteners or preservatives.

The “Mediteranean diet” has recently been acclaimed for its healthy nutritional value. Hummus, for example, contains no saturated fat,
no cholesterol or sugars and is high in protein and fiber. Unlike many foods that are good for you, however, hummus also tastes great. It is
an ideal food for anyone who wants to eat more sensibly, or who is
concerned about calories, carbohydrates, and/or cholesterol. Hummus
is also low in trans fats and rich in fiber, protein, Omega-3, and heart-healthy anti-oxidants.

Medina Gourmet products are very “meal-versatile” too. Use the dips with veggies for the perfect “anytime” snack. Offer any of the savory salads or spreads as a delicious side dish – no preparation or cooking necessary! Or use any of the spreads as a more healthy alternative to
other high-fat, high-calorie spreads. Anyway you use them, Medina
Gourmet truly delivers the robust taste of the Mediteranean region,
hence its tagline: “Mediteranean made right!”

According to Mr. Futersak, “We are 110% excited about the market potential of this premium-quality line. The initial reaction of distributors and retailers has been very encouraging.” Efforts to establish a national distribution network for Medina Gourmet products are now in full swing. Those interested in learning more, obtaining samples , or in placing an initial stocking order should call (718) 781-9549.

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

August 19, 2021

Flor de Sal USA Announces Gourmet Merchants International Will be Distributing Necton S.A.’s Hand-harvested Sea Salts in the Southwest U.S.

Flor de Sal USA announces that their products will now be available to gourmet, specialty and natural food stores via Gourmet Merchants International for the U.S. Southwest.

Seattle, Wash. (PRWEB) August 19, 2021 -- Flor de Sal USA announces that their products will now be available to gourmet, specialty and natural food stores via Gourmet Merchants International for the U.S. Southwest.

“We're excited and honored to have our products available through Gourmet Merchants - the Southwest U.S. has a number of gourmet, natural and specialty retailers that Gourmet Merchants can introduce to our line of products. These customers are best served through a local distributor that can support the products at the store level,” said Marco Pinheiro, Managing Partner of Flor de Sal USA.

“We're always on the lookout for great new products that can meet the needs of our customers,” stated Bob Chavelle, “with the growing interest in artisanal, specialty salts, we believe this will be a great product for our retail customers to meet the wants and needs of their customers.

About Necton's Products:

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

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

About Flor de Sal USA:

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

Additional information on the products can be found at www.flordesal.net, or by contacting Flor de Sal USA by phone at (206) 407-3882.

Posted by Industrial-Manufacturing at 11:03 PM | Comments (0)

Nativa Yerba Mate Introduces the U.S.A. to the South American Culture, Harvesting, and Benefits of the Trendy Energy Herb, Yerba Mate, on The Oxygen Network.

For the first time, Nativa Yerba Mate will achieve national television exposure with its’ internationally filmed segment at 5:30 a.m. EST and PST on Monday, August 22, 2005. Filmed in Uruguay, South America, the segment provides authentic insight to the culture, harvesting and benefits of the trendy herb.

St Paul, MN (PRWEB) August 16, 2021 – Nativa invites you to discover Yerba Mate, the herb millions of South Americans ritualize into their daily lives, on The Oxygen Network Monday, August 22, 2021 at 5:30 EST and PST.

Known as a whole body tonic, yerba mate is a stimulating herbal beverage with the unique ability to wake up the mind and offers a multitude of other daily benefits.

Nativa Yerba Mate is proud to have participated in the making and be featured in this internationally filmed segment on the culture, harvesting and benefits of the trendy energy herb.

“Our focus is to provide as much information as possible on our brand of yerba mate, since this is a relatively new product for the North American consumer,” says Nativa Founder Paula Farell. “We have built a highly respected South American base of information on the herb, including the Chief Technician of the Botanical Institute of Uruguay, the Chemistry Department at the University of Montevideo, and the Uruguayan F.D.A.”

Nativa Yerba Mate Inc. offers its 100% pure leaf mate and related accessories, and is a lean, efficient and flexible company ready to respond to customer needs.

Nativa is always in stock, offers daily shipping and excellent fulfillment ratings when you order online at www.tv.nativaherbs.com. It can also be found at various Whole Foods Markets and other retail stores around the nation.

Nativa Yerba Mate is a small woman-owned business located in Saint Paul, Minnesota. For more information or to view the TV segment online, log onto www.tv.nativaherbs.com. For media information please call 651-698-0200.

Contact Information:
Paula Farell
866-9NATIVA (962-8482)

Posted by Industrial-Manufacturing at 11:03 PM | Comments (0)

Penchant For Pasta, the Results Are In

New survey reveals whether Americans twirl or cut their pasta.

Orlando, FL (PRWEB) August 19, 2021 -- There’s a whole lot of twirling going on – with pasta that is. According to a recent survey commissioned by Olive Garden and conducted by Harris Interactive®, 77 percent of U.S. adult pasta eaters, twirl, rather than cut, long noodle pasta, and 58 percent of Americans(1) use their plate, rather than a spoon, to twirl it.

The survey also found that more than 50 percent of respondents are eating pasta at least once a week and most frequently as a family meal (41 percent). From among a selection of 20 pastas, spaghetti is America’s favorite and tomato, or marinara, the preferred sauce(2). First and second runners up included lasagna and fettuccine for pasta preference and Alfredo and Bolognese, came in second and third respectively for favorite sauce.

And, with all this twirling going on, almost two-thirds of Americans (63 percent)(3) say they end up with a little sauce on themselves or their clothing, while enjoying their pasta.

The survey was commissioned as part of Olive Garden’s Never Ending Pasta Bowl promotion on the menu from Aug. 29 through Oct. 16. The 11th-annual restaurant tradition features six sauces, including new Mushroom Alfredo and Five Cheese Marinara – all made from fresh ingredients daily – and seven pastas, for 42 possible combinations.

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

About the Survey
Harris Interactive® fielded the online survey on behalf of Olive Garden between July 27 and 29, 2005 among a nationwide sample of 2,011 U.S. adults aged 18 and older, of whom 1,978 eat pasta. The data were weighted to be representative of the total U.S. adult population on the basis of region, age within gender, education, household income, race/ethnicity and propensity to be online. Though this online sample is not a probability sample, in theory, with probability samples of this size, Harris Interactive estimates with 95 percent certainty that the overall results have a sampling error of plus or minus 3.3 percentage points. Sampling error for the results of those who eat pasta is plus or minus 3.4 percentage points.

1. U.S. adults 18 and older who eat pasta.
2. Among U.S. adult pasta eaters who eat pasta most frequently with sauce.
3. U.S. adults 18 and older who eat pasta; net of sometimes, often and always.

Posted by Industrial-Manufacturing at 11:02 PM | Comments (0)

New Orleans Parade of Cuisine-LA CÔTE BRASSERIE & The Rene Bistrot

New Orleans will be hosting the Parade of Cuisine, a month long celebration of food and wine.

(PRWEB) August 19, 2021 -- New Orleans will be hosting the Parade of Cuisine, a month long celebration of food and wine. While New Orleans is already known for its extravagant festivities that come with Mardi Gras, this event formalizes New Orleans as a culinary capitol during the month of August. The word “New Orleans” in most cases is used synonymously with the words fun, food, and excitement. Many restaurants offer wonderful lunch specials at $20.05 or less and dinner menus at $30.05 or less. This city offering is a natural fit for tourists wishing to dine on exquisite food and to see what New Orleans has to offer. Two restaurants to visit in order to make your tour of New Orleans complete are the LA CÔTE BRASSERIE and the Rene Bistrot. Both New Orleans restaurants have a great selection of food and provide you with a dining experience like no other in the French Quarter.

The LA CÔTE BRASSERIE, housed in the Renaissance Arts Hotel, located in a historic 1910 warehouse, provides a unique and artistic choice in the heart of the Arts District of New Orleans. Located on the Lobby level of this New Orleans Luxury Hotel, large picture windows provide stunning views of the neighborhood. This stylish, modern restaurant includes an exposed kitchen, a full service New Orleans seafood raw bar, and was rated 3 Beans by the Times Picayune. In addition to Louisiana style seafood dishes, Executive Chef Subra's summer menu is enhanced by Asian influence. Signature dishes include: Hibachi Scallops with Chinese mustard sprouts and Tuna Poke, both bringing a new dimension to traditional New Orleans cuisine. The LA CÔTE BRASSERIE currently features the Table d'Hote - Daily 3 course lunch special for $15, and the Chef's Tasting Menu - 6 course dinner special for $65 and $95 with wine pairing.

The Rene Bistrot, a classic French Bistrot, housed in the Renaissance Pere Marquette Hotel, gateway to the French Quarter, is a historic 18 story building located just one block from Bourbon Street and 6 blocks to the New Orleans Superdome. French country cuisine goes haute in the hands of Rene Bajeux, a former executive chef of the Windsor Hotels Grille Room. Casually, chic, Rene’s gets it all right and makes it look effortless, from the knowing wine list to the fleet servers. Now offering 3 course daily table d’ Hote Menu $15 for lunch and $28 at dinner. The saddle of rabbit in a mustard crust is delectable, as are the home made pates. The Rene Bistrot has been awarded 4 beans by The Time-Picayune, and the Award of Excellence, by the Wine Spectator.

Both Restaurants in New Orleans exemplify exquisite dinning with French Quarter flair. Visit New Orleans and take part in the famous Parade of Cuisine before the month of August ends.

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

ZipFizz Is the First Company to Use Video Blogging for Impromptu Taste Tests at Seattle HempFest

Pacific Northwest Energy Drink Power Corporation Uses Internet Video To Showcase Consumer’s Initial Product Reaction To International Audience

Seattle, WA (PRWEB) August 19, 2021 -- Zipfizz, the healthy energy powder, with only 10 calories, no sugar, and 2 net carbs, will be collaborating with independent Video Blogger, Jack Olmsted, at the 14th annual Seattle HempFest, August 22-24 at Myrtle Edwards Park along Seattle's waterfront.

YouTube.com, the free video sharing community, will host the video clips (tag:zipfizz) on their servers.

Watch Video: ZipFizz At The Bite Of Seattle (July 2005):

“ZipFizz is proud to be one of the first companies to ever work with a video blogger to spread the word about our healthy energy drink mix” says Shae Allen, word-of-mouth campaign director. ”We feel that digital video is the perfect medium for capturing our consumer’s first reactions, and are excited to be testing this theory out at Hempfest 2005 with the help of our favorite V-Blogger, Jack Olmsted. Video blogging speaks right to our core marketing values – which are that word-of-mouth is a more successful sales tool than any multi million dollar promotional campaign ever could be.”

“It is has been fantastic working with Shae and her team to make this historical event occur,” explains Jack Olmsted, video blogger. “Zipfizz is the first company I have worked with that realizes that the Internet is a critical communication channel for consumer commentary. A large cross section of consumers will have the opportunity to look straight into my lens and tell the world in their own words what they think about tasting Zipfizz for the very first time. People connecting with products and talking about their experiences - this is a fundamental component to modern marketing.”

If you attend HempFest this weekend, stop by the ZipFizz Booth (#429) that is located by the main stage and put the new healthy energy drink mix to your personal taste test and tell the world what you think.

About ZipFizz
Zipfizz is a " the healthy alternative to energy, sports drinks and coffee ." Zipfizz transforms water into a healthy, energizing performance drink. Most people tell us that about 15 minutes after trying Zipfizz they feel alert, energized, and refreshed . . . but without the jitters that you might get from ephedra, high levels of caffeine, or sugar. http://www.zipfizz.com

HempFest: http://www.seattlehempfest.com
YouTube: http://www.youtube.com tags: hempfest, Zipfizz


Shae Allen
Word-Of-Mouth Campaign Director
ph. 425.398.4240
e-mail protected from spam bots

Video Blogger
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 11:00 PM | Comments (0)

Mrs. Smith's® and Cinnabon® Introduce a New Apple Pie

What happens when you lavish a home-style Mrs. Smith's® Apple Pie with Cinnabon's® legendary Makara® cinnamon? You get Mrs. Smith's award-winning Cinnabon Apple Crumb Pie!

Atlanta, GA (PRWEB via PR Web Direct) August 18, 2021 -- What happens when you lavish a home-style Mrs. Smith's® Apple Pie with Cinnabon's® legendary Makara® cinnamon? You get Mrs. Smith's award-winning Cinnabon Apple Crumb Pie!

Mrs. Smith's introduced its new Cinnabon family of products through retailers this week. Just released to participating retailers nationwide is Mrs. Smith's Cinnabon Apple Crumb Pie. Also being introduced is Mrs. Smith's Cinnabon Coffee Cake, which is available through participating retailers in Oklahoma City, OK; Dallas, TX; Houston, TX; and San Antonio, TX.

"Mrs. Smith's Cinnabon is an exciting addition to our family of products," said Mike D'Addieco, Brand Manager for Mrs. Smith's. "By marrying our ever-popular apple pie with its crispy crumb topping and sweet, juicy apples with Cinnabon's world-famous Makara® cinnamon and cream cheese icing, we have created a sensational new dessert."

Mrs. Smith's Cinnabon Apple Crumb Pie tempts the taste buds with an unmistakable, fresh-baked aroma. The new Cinnabon product is packaged as a whole pie -- ideal for an everyday dessert and entertaining. Just prior to its introduction, Mrs. Smith's Cinnabon Apple Crumb Pie was a First Place winner at the American Pie Council's 2005 National Pie Championship.

Mrs. Smith's new Cinnabon products are the result of a licensing agreement between the two companies. Based in Suwannee, Georgia, Mrs. Smith's desserts and breakfast treats are sold by Schwan's Bakery, Inc. The company was founded in the early 1900s when Amanda Smith began baking in her kitchen. Today the brand is an American icon, best known for its high-quality ingredients and home-baked taste. Mrs. Smith's products can be found at supermarkets nationwide.

Cinnabon is a world-leader in the cinnamon roll bakery category. Cinnabon uses a premium cinnamon which has proven to be a perfect complement for Mrs. Smith's Apple Pie.

For more information on Mrs. Smith's contact www.mrssmiths.com.

Deb McGhee Speights
Veux Marketing, Inc.
(404) 975-4857
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Posted by Industrial-Manufacturing at 10:59 PM | Comments (0)

For Hot-Oil-System Users Only: Technical TipSheet

Paratherm Corporation delivers monthly, free, concise technical tips via email and RSS.

West Conshohocken, PA (PRWEB via PR Web Direct) August 18, 2021 -- Paratherm Corporation invites subscribers to TipSheet™, an email series delivering technical information for users of heat transfer fluids and thermal oil systems.

On a monthly basis, Paratherm engineers release bits of advice, tips, engineering discussions, and general wisdom about the applications, systems, and fluids.

This month's tip (TipSheet Issue #15 ) an explanation of fluid film temperature and its influence on fluid degradation, begins a three-part series on maximizing fluid longevity in the system. Parts two and three will explore oxidation and contamination.

The TipSheet series is purely editorial. It contains no Paratherm product information, and no marketing content.

Topics of future TipSheets will include startup and shutdown procedures, system contamination causes and cures, problems with water in thermal fluid, fire and other safety issues, and more.

To subscribe to the Paratherm TipSheet (Archives and New Additions), simply visit the TipSheet Archive page at http://www.paratherm.com/tipsheet.asp. There, you can look at archived TipSheets, and subscribe if you wish. Also, if you prefer to subscribe via RSS, the link is at the bottom of the page.

Heat Transfer Fluids (Thermal Liquids, Hot Oils) precisely control temperatures in hundreds of different applications in the processing industries. Due to the variety of applications, types of heating, differing process cycles, and many other variables, the intricacies of these heating and cooling systems can create technical challenges as the systems age, or with design additions and changes.

Troubleshooting and improving processes in partnership with customers since 1988, Paratherm engineers have gained deep expertise in dozens of different industries and applications, and thousands of specific systems.

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.

Andy Andrews
Paratherm Corporation
4 Portland Road
West Conshohocken, PA 19428
Phone: 800-222-3611 or (610) 941-4900

Posted by Industrial-Manufacturing at 10:58 PM | Comments (0)

August 18, 2021

Cafe Malay announces opening

New Malaysian & Singaporean restaurant spices things up in Houston.

(PRWEB) August 18, 2021 -- Cafe Malay is pleased to announce its recent opening, providing Houstonians with the chance to experience South East Asian cuisine in the area’s only authentic Malaysian restaurant.

Owners Michael and Peggy Tan, use authentic ingredients to create dishes that embody the flavors and culture of their native Malaysia. Cafe Malay is the second Malaysian restaurant owned and operated by the Tans who moved from Kuala Lumpur more than 20 years ago. The Tans love meeting other fellow Malaysians and are proud of introducing/serving Malaysian Cuisine to those who have never had the pleasure of trying it. Their previous restaurant garnered a Houston best of award and was a favorite among the spicy, saucy set.

Malaysian cuisine is world renowned for its complex flavors and diverse influences from Southern China, India, Thailand, Indonesia and Singapore; Cafe Malay’s menu is very diverse, specializing in traditional recipes from Malaysia and Singapore. Favorites and specialties include beef/chicken satay, nasi lemak, beef redang, Hainan chicken and a perfected belacan crab. Vegetarian options also available, and most dishes can be ordered “sans meat”. Cafe Malay offers a departure from standard Asian fare and gives Houstonians a chance to experience the unique tastes of South East Asia.

In celebration of the opening Cafe Malay is offering a Taste of Malaysia Tasting Menu in addition to the regular menu. The 5-course/11 item-tasting menu will showcase a variety of traditional favorites along with daily chef’s selects. The cost of the extensive 5-course meal is $15.00 per person with a 2-person minimum, other items on the regular menu range from $7.00 to $13.00.

Cafe Malay is located at 10234 Westheimer between Beltway 8 & Seagler. Lunch and dinner served nightly, free delivery for the surrounding areas and nightly dinner specials. For more information please call: 713.785.7915. Menu online at www.cafemalay.com Hours: Sunday-Thursday 11am-10pm, Friday- Saturday 11am-11pm. For press inquiries, please ask for Lulu Tan. END

Lulu Tan

Posted by Industrial-Manufacturing at 02:05 AM | Comments (0)

August 17, 2021

The Newest Water Sensation--Water With Just A Hint of Flavor--No Sweeteners, Cool Flavors

Finally a naturally flavored water with no sweeteners, no added sugar, no calories. Great, flavors -- perfect for the water drinker who wants a change.

(PRWEB) August 17, 2021 -- HINT INC. continues its subtle revolution this week at the summer Fancy Food Show in New York, demonstrating to thousands of attendees that true refreshment includes no sweeteners. Pure healthy hydrating water, lightly infused with 100% natural flavors and absolutely no artificial additives or preservatives. What a treat. Finally, a drink that tastes great and finishes cleanly, not sweetly. 0 calories. 0 sweeteners. A HINT of natural flavor added to premium drinking water. Nothing else. Think fresh fruit sliced and dropped in water – just the right amount of zing. It’s H2O with a HINT.

HINT offers the most discerning individuals, and their children, exactly the flavors they’ve been craving. Current flavors include cucumber, lime, tangerine and apple. Look for pear, strawberry-kiwi, raspberry-lime, pomegranate-tangerine, grape, tropical punch and mixed berry coming later this year.

“Doctors and dieticians agree that water is the best thing we can drink, but how much plain water can you drink before craving more zing?” asks CEO Kara Goldin. “I created HINT simply because I love water with a slice of lemon or cucumber and wanted a convenient way to have that experience on the go. But I developed HINT KIDS because I wanted to teach my kids to crave more than sweetness.

“There is literally an epidemic of obesity in our country, fueled by sugar and other high calorie foods. Sugar substitutes are no answer – they just condition kids to go for the sweet stuff, and who knows what they will do to our children over time? Instead, we need to change the food environment.”

HINT is an energetic, delicious solution to all that sweet stuff. My girlfriends and my four kids, the ultimate focus group, love it. And the twisty spout is perfect for little fingers and mouths. Goodbye sticky sippy cups filled with sugar water juice. Hello HINTKIDS!

Our mission at HINT is to help change the food environment by offering a healthy alternative without sacrificing taste. Our philosophy: drink water, not sugar. HINT quietly launched in late April in New York and the San Francisco bay area in many of the best stores including Gourmet Garage, Woodlands Market, Berkeley Bowl, Cal Mart, Real Foods and Glen Ellen Market. It can also be found in museums such as The Bay Area Discovery Museum, hotels and spas such as the Kenwood Inn, and many upscale cafes and delis. HINT is currently looking for high end distribution relationships in order to take this great tasting drink across the country.

Kara Goldin
Phone: 917-593-5974
Fax: 707-276-2956
e-mail protected from spam bots
Hint, Inc.
2430 Scott Street
San Francisco, CA 94115

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

A Revolution in Eating - How the Quest for Food Shaped America

“Delicious from start to finish.” – Kirkus Reviews “The lucid style and jaunty tone make this accessible to all.” – Publishers Weekly.

(PRWEB) August 17, 2021 -- What makes American foods American? James E. McWilliams’ insightful new book, A REVOLUTION IN EATING, answers this question by delving into the history of America’s culinary beginning. He takes readers on a spirited and colorful tour of the attitudes, tastes, and techniques that began in colonial America and have shaped who we are and what we eat.

The dinner table is the ideal place to explore not only our past, but also the way we think about food. By tapping into our culinary history, A REVOLUTION IN EATING both introduces us to and reinforces our understanding of America’s “culinary declaration of independence.”

From the kitchen tables of Puritan families, to Iroquois longhouses, to slave kitchens, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As the colonies grew, so did the American palate. Interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. For example, once thought by colonists to be “fit for swine,” Indian corn became a fixture in the colonial diet, and domestically brewed beer came to symbolize solidarity and loyalty to the patriotic cause of the Revolution. This new national beverage marked a clear departure from the adherence to all things British, and spurred unprecedented trade among the colonies, integrating colonial habits and tastes.

The food that comes to us today, despite its transformation into pre-packaged meats and waxed vegetables, continues to embody the spirit of the settlers and Native Americans who lived off the land and produced the food they consumed. Americans are eager to get back to the literal roots of their culinary heritage, recognizing and celebrating the simplicity, frugality, and frontier ruggedness that define who we are. The soul of American cuisine transcends time, connecting us with our past, grounding us in our present, and giving us an essential link to our future.

About the Author
James E. McWilliams is an assistant professor of history at Texas State University in San Marcos. His articles on food history have appeared in numerous newspapers such as The Christian Science Monitor and the Texas Observer. He is a past winner of the Whitehill Prize in Colonial History, awarded annually by the New England Quarterly, in which he is often published.

For more information on A REVOLUTION IN EATING and James E. McWilliams, or to schedule an interview, please contact:

Posted by Industrial-Manufacturing at 03:13 AM | Comments (0)

Extensive Hospitality Courses Offer a New Way for Students to Learn, Managers to Lead and Instructors to Teach

Premier courses in hospitality, culinary arts and tourism are now available through eHospitality Institute. Managers and instructors can use this elite site to locate the latest in educational materials to train their employees and/or students with the necessary skills to compete in these high growth industries, all of which are in the top 10 fastest growing industries in the world.

(PRWEB via PR Web Direct) August 16, 2021 -- A smile goes a long way in the hospitality industry -- but not as far as a good education. More than 350 courses are now available at a newly developed educational site, exclusive to those interested in service positions, such as hospitality, culinary arts or tourism. Now with the combined experience of preeminent educators, the American Hotel & Lodging Association and the Culinary Institute of America, eHospitality Institute’s extensive curriculum ensures the knowledge you, your students and/or staff will gain is up-to-date, practical and accurate.

Leading hotel corporations and thousands of properties around the world use these very same courses for their corporate management training and continuing education programs. In addition, more than 1,500 universities, colleges, vocational schools and governmental agencies worldwide use these courses and their relative text.

This premier site for higher learning is the brainchild of Kip Jaros, Ph.D., and Executive Chef Jeff Crawford, who together have helped individuals and corporations in over 17 countries become successful.

EHI is designed to educate students, professionals and those looking to make a career change, without having to give up their jobs to attend tight class schedules and pay large enrollment fees. Students can choose to obtain basic information all the way up to certificates and/or diplomas with worldwide recognition.

“After 32 years in the hospitality and culinary arts industry, it became evident the missing element -- educated employees and management,” Jaros says. “Time is an extremely high commodity in this unique industry, and traditional education at times is not an option. My business partner, Executive Chef Jeff Crawford, and I created an Institute where individuals and corporations could turn.”

Jaros and Crawford have worked diligently to design an institute that pushes its students to do their best and actually retain the information. Many students graduate with honors and take their marketable skills and diplomas to excel in their professions.

EHI, an extension of Restaurant Workshop, one of the first virtual educational institutes, teaches an extensive curriculum to professionals and students in countries throughout the globe. The American Hotel and Lodging Association, to use all of its coursework and texts, has recently accredited EHI. With this significant addition, their academics now exceed 350 hospitality and culinary arts courses.

“Professional development is crucial for succeeding in today’s hospitality industry”, quotes Wes Ardis, vice president, allied programs, Educational Institute of AH&LA.; “Offering our courses, videos, and training programs through eHospitality Institute is yet another way that EI is able to fulfill its mission to train and educate hospitality professionals.”

About Us.

eHospitality Institute provides its students and educators the most comprehensive curriculum in the hospitality industry, using a wealth of books, DVDs, software, videos and online multimedia training methods. For those thinking of entering or advancing in this dynamic field, course previews and counselors are available. Students may select from a vast assortment of courses, including culinary arts, food and beverage management, tourism, guest services, club management and much more. Students, who select courses that conclude with certificates or diplomas, are assigned individual instructors to guide them through their studies. The following 12 months after graduating from the institute, students will find assistance in job placement, additional support, or guidance without additional fees. For complete details visit www.ehiedu.org.

Kip Jaros, Ph.D.
eHospitality Institute

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

August 16, 2021

Diet Fallacy #8: “Low-Carb Products Will Help You Lose Weight”

“We've never been fatter, never so unhealthy--we are living in the Dietary Dark Ages” says iconoclastic diet guru, Ori Hofmekler, author of bestselling The Warrior Diet http://www.dragondoor.com/b17.html. And a lot of the problem lies with the mistaken belief that low-carb products are the answer to fat loss.

Los Angeles, CA (PRWEB) August 16, 2021 -

“We've never been fatter, never so unhealthy-we are living in the Dietary Dark Ages” says iconoclastic diet guru, Ori Hofmekler, author of bestselling The Warrior Diet http://www.dragondoor.com/b17.html.

According to Warrior Diet author Ori Hofmekler, we're living in an era which may go down in history as the Dietary Dark Ages.

Even though more people today are on a diet than ever before, the numbers of the overweight, of the clinically obese, of the diabetic and of those suffering from cardiovascular disease, are at an all time high.

Ironically, the darkest days in human diet history have seen the greatest-ever explosion of “health” products-in particular the all-pervasive low-carb offerings.

Low-carb products appeal to low-carb believers who desperately try to minimize carb consumption, assuming that carbs are the culprit for fat gain. Yet, in spite of the widely advertised low-carb diet and the massive consumption of low-carb products, most low-carb dieters fail to maintain a lean body.

Statistically, in the long run a low-carb dieter will most likely suffer from a fat gain rebound, gaining more weight then they initially lost. There are two major reasons for the failure of low-carb products to ensure longterm fat loss.

One: Low-carb diets adversely affect the human capacity to generate energy. build tissue and maintain optimum health (See diet fallacy # 5).

Two: Low-carb products are often made with low-grade carb substitutes, chemical additives, artificial sweeteners, sugar alcohol and often hydrogenated oil.

Low-carb products, in particular protein bars, typically have a funky aftertaste-not to mention severe adverse side effects such as indigestion, bloating and nausea.

Due to their often-inferior nutritional composition and high chemical content, low-carb products may increase the overall metabolic stress on the liver. That may lead to the accumulation of metabolites such as coenzyme A and acetate as well as estrogen chemicals in the liver, which causes insulin resistance and accumulation of stubborn fat and abdominal fat, respectively.

Furthermore, for many overweight people who suffer from Dismetabolic-Syndrome, following a rigid low-carb/high fat diet may be the worst thing they can do.

Researchers at Wallenberg lab, Lund University, Malmo, Sweden recently published recently an assay stating that individuals who suffer from Dismetabolic-Syndrome generally have the typical symptoms such as obesity / abdominal obesity as well as dislipidemia - impaired fat metabolism with a high level of serum lipids.

For that matter, any application of uncontrolled high fat/low-carb diet in these cases may unfortunately accelerate the damage by increasing the levels of serum lipids, which makes patients more insulin resistant and prone to gain more fat, in particular abdominal fat.

In conclusion:

Don't attempt to fool your body, stay away from products loaded with chemicals or cheap carb substitutes. If you suffer from abdominal obesity or dislipideimia, high fat/low-carb products could be your worst choice.

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.

John Du Cane
Dragon Door Publications

Posted by Industrial-Manufacturing at 12:15 AM | Comments (0)

Three Angels Gourmet Co. Is Happy to Think "Inside" the Box

Missouri-made products to be showcased in convenient gift boxes.

(PRWEB) August 15, 2021 -- The Three Angels Gourmet Co. is among a select group of Missouri-based food companies whose owners are happy to think "inside" the box for a change. That’s because this particular box is a gift box called Taste the Best of Missouri and will include at least one best-selling food product from each of these selected businesses. The Taste the Best of Missouri gift box is an AgriMissouri affiliated program that began in 2003.

"We’re very pleased that our Heavenly Jam Bar Mix was chosen for this year’s gift box," says AgriMissouri member and Three Angels Gourmet Co. owner, Suzanne Lieurance, "because we think it is one of the best Missouri-made food products on the market today and we want everyone to know about it. And while I like to be innovative and think outside the box most of the time, this is one instance when thinking 'inside' the box, so to speak, is very exciting."

Taste the Best of Missouri gift boxes will be available in two sizes later this month, priced at $35.00 and $50.00 and can be ordered at www.tastethebestofmissouri.com or by calling 1-800-241-0070. The attractive boxes are black with gold lettering and are shaped like the state of Missouri.

The Three Angels Gourmet Co. produces a line of "heavenly gourmet mixes" sold in gourmet food stores, gift shops, and other fine stores across the country. For more information, or to place an order, call 913-963-1733, or log on to their web site at: www.threeangelsgourmet.com. Visit the company blog for daily food tips at www.threeangelsgourmet.blogspot.com.

Posted by Industrial-Manufacturing at 12:14 AM | Comments (0)

Advanced Instruments to Introduce Model 4250 Cryoscope At 2005 Worldwide Food Expo

Advanced Instruments, a leading laboratory instrument provider to the food and diary industry, will introduce its Model 4250 Cryoscope at the Worldwide Food Expo in Chicago on October 26-29, 2005. The diagnostic instrument, which dairy labs use to measure the water content in milk, incorporates new design and electronic technologies that enhance usability, accuracy, and reliability. Advanced Instruments is featuring the new system at Booth N1518.

NORWOOD, MASSACHUSETTS, USA (PRWEB) August 15, 2021 -- Advanced Instruments, a leading laboratory instrument provider to the food and diary industry, will introduce its Model 4250 Cryoscope at the Worldwide Food Expo in Chicago on October 26-29, 2005. The diagnostic instrument, which dairy labs use to measure the water content in milk, incorporates new design and electronic technologies that enhance usability, accuracy, and reliability. Advanced Instruments is featuring the new system at Booth N1518.

In addition, Advanced Instruments will exhibit two other new instruments for food and dairy applications. The Fluorophos® ALP Test System is the fastest, most accurate milk pasteurization testing instrument on the market and meets the new FDA ALP testing criteria that went into effect on March 31, 2005. The new Spiral Biotech Color QCountTM colony counter, with its ColorCountTM recognition technology, utilizes the latest chromagenic agars becoming popular for high-productivity colony counting applications in food laboratories. It has the easiest color set-up and operation and eliminates the necessity for manual color adjustments.

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

Editors Note: High-resolution images of the products mentioned above are available upon request.

Posted by Industrial-Manufacturing at 12:13 AM | Comments (0)

Wittman Specialty Foods Launches Connecticut Food Trail

This January visitors to and distinguished residents of Connecticut will have a new destination that’s bound to please every palate - ctfoodtrail.com.

West Hartford, CT (PRWEB) August 15, 2021 -- Wittman Specialty Foods, in cooperation with the Connecticut Food Association (CFA), announces the launch of the Connecticut Food Trail, gateway to New England’s finest specialty foods.

This January visitors to and distinguished residents of Connecticut will have a new destination that’s bound to please every palate - ctfoodtrail.com. This new program founded by Wittman Specialty Foods will include a website with a virtual map indicating the bounty of specialty foods from Connecticut.

Brian and Jennie Wittman, specialty food manufacturers, want visitors to have a roadmap to the flavors Connecticut has to offer. New on the scene with their recent launch of Nip ‘N Tang fruited horseradish the Wittmans want other manufacturers to benefit from their recent success by offering a venue for manufacturers and reatilers to advertise Connecticut specialty food products to the world.

The program was presented to Grace Nome, President of the CFA, knowing that Grace’s expertise in the food business would put some wings on the Trail’s launch.

“I love this program,” said Grace Nome. “All of CFA’s members and visitors to ctfoodtrail.com will benefit from the site’s contents. This will put our membership base of fine specialty food makers ‘on the map’.”

Manufacturers, retailers and restauranteurs are invited to particpate in the program. They may reach the Connecticut Food Trail at e-mail protected from spam bots.

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.

The Connecticut Food Association’s wide-ranging membership includes all the major chains as well as independent grocers, convenience stores, manufacturers, distributors, wholesalers, brokers, and specialty food producers in Connecticut. Members enjoy one stop shopping for benefits and insurance needs, legislative and regulatory assistance, networking opportunities and more. They may be contacted at (860) 677-8097.

Posted by Industrial-Manufacturing at 12:13 AM | Comments (0)

Peppermaster's Hot Pepper Creations to be One of the Newest Culinary Art Sensations Presented at the Festival des Arts de Salaberry-de-Valleyfield 2005.

Greg Brooks, renowned Peppermaster and president of Brooks Pepperfire Foods, dons his chefs hat and fires up the grill to show off his culinary creations amidst the festival atmosphere of the fourth annual Festival des arts de Valleyfield this coming August 13 and 14 at Park Delpha-Sauvé.

(PRWEB) August 13, 2021 -- Since its humble beginnings in the summer of 2002, this arts festival has become the cultural happening of the summer. Marrying the divine skills of some 60 Quebec artisans and Quebec agrifood producers is the recipe for success for this to be the festival of festivals.

Growing more and more elaborate each year, this years' festival will be held between the rotunda and the community center in the serene setting of this beautiful park in the heart of Quebec's vibrant Suroit region.

Festival-goers can feast their eyes and their tongues on the works of both professional and culinary artists, chosen by the organisation committee, the majority of whom are local to the Vaudreuil-Soulanges area and 15 of whom are new to the festival in 2005.

The municipality of Salaberry-de-Valleyfield is offering an award of $2000 for the winning artist and will hold a drawing for three lucky attendees, $300, $400 and $1000,respectively.

A team from the Musée des Deux-Rives will be on hand to present the travelling exhibition Histoire d'eau. There will be a special, not-to-be-missed, exhibition of 25 works of painter Yvon Duranleau in the chalet at the park. Shows by musical group Amana and L'Harmonie de Salaberry-de-Valleyfield, entertainers, dance demonstrations and an exhibition of Tai Chi are also planned.

The gastronomic artists on hand include some 15 agrifood stars of the Suroît region. Attendees can partake in samples and snacks of the art of all of our area's producers; test their limits on a grilled chicken sandwich replete with hot peppers by the Suroît's own, Peppermaster, Greg Brooks!

The Festival des Arts is put on through a monetary grant from the Caisse Desjardins Notre-Dame de Bellerive, which comes from the Caisse's Fonds d'aide au développement du milieu. Other sponsors include CEZinc, Alcan, the Municipality of Salaberry-de-Valleyfield and the Deputy of the Provincial Assembly, the honourable Mr. Serge Deslières.

For more Information on the Peppermaster and Brooks Pepperfire Foods contact:

Tina Brooks, VP Marketing
Brooks Pepperfire Foods
26 St. Jean Baptiste, E
Rigaud, Quebec
J0P 1P0
(450) 451-6770

For more information on the Festival des Arts contact:

Carole Bourdeau
Festival des Arts de Salaberry-de-Valleyfield
75 Saint-Jean-Baptiste
Salaberry-de-Valleyfield, Quebec
J6T 1Z6
(450) 456-3842

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

Nutritional Information on Alcoholic Beverages in Doubt?

"The current Alcohol and Tobacco Tax and Trade Bureau (TTB) petition drive shows a deep division between the wants of consumers and the economics of the drink industry," says the Low-Carb Bartender.

Chicago, IL (PRWEB) August 12, 2021 -- Bob Skilnik, author of The Low-Carb Bartender: Carb Counts for Beers, Wine, Mixed Drinks and More (ISBN:1-59337-253-1, Adams Media, $9.95), thinks consumers are in for a long wait before they can benefit from nutritional information labeling on alcoholic beverages. His drink reference book lists the carbohydrate counts of over 1,000 worldwide beers, 400 wines, and 200 low-carb mixed drinks.

"The smaller-sized beer and wine makers are especially fighting this rare opportunity to give consumers the same kind of information that they customarily find on packaged food labels," notes Skilnik. "They're arguing that any such regulation would be cost-prohibitive. But if the smallest food manufacturers can accept the costs of nutritional listings on their products, why not the drink industry? As a consumer, I'm much more concerned with nutritional information on my favorite beers and wines, than what kind of select hops were used in a brew or whether or not a vintage was aged for 6 months in French oak. The 9,600 comments that the TTB has received from consumers so far shows that this is something the public wants."

Although the interest in carb-counting diets has waned from its peak in 2004, recent estimates still place the amount of low-carb dieters at more than 2 million. Even more consumers admit that although not on a weight-reduction program, they still like to keep track of their carbohydrate intake as part of an active lifestyle. The more than 18 million Americans who suffer from diabetes could also benefit from the nutritional labeling of beers, wines, and spirited products. Currently, Skilnik's book is the only guide for those who would like to enjoy a drink or two but want to---or need to---keep track of the carbohydrate counts of these products.

Consumers have until September 26, 2021 to add their comments to the TTB's Notice No. 41, Labeling and Advertising of Wines, Distilled Spirits and Malt Beverages; Request for Public Comment by going to http://www.ttb.gov/alcohol/rules/response_noticeno41.htm

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

August 12, 2021

Siebel Institute Presents "The U.S. Brewing Industry Considered" Technical Symposium at America's Oldest Brewing School in Chicago

The Siebel Institute of Technology, America's oldest brewing school, presents "The U.S. Brewing Industry Considered," a technical symposium analyzing the past, present, and probable future of the brewing industry. On October 8th, 2005, four leading brewing industry analysts will present data and relevant conclusions that will give attendees new insights into the competitive domestic and international brewing business.

(PRWEB) August 12, 2021 -- This fall the Siebel Institute of Technology, America’s oldest brewing school, will host a presentation that may change the way you look at the brewing industry.

On Saturday October 8th, 2005, we are pleased to bring back our Technical Symposium series with a panel presentation titled “The U.S. Brewing Industry Considered.” In this four hour presentation, four esteemed presenters will discuss the past, present, and probable future of the American brewing industry.

First up, Victor J. Tremblay, Professor of Economics at Oregon State University, and Carol Horton Tremblay, Associate Professor of Economics at Oregon State University, authors of the excellent new book “The US Brewing Industry - Data and Economic Analysis”, will draw from over 50 years of their compiled data to discuss the evolution of the leading large-scale brewers and the emergence of both specialty brewers and imports, and analyze the factors involved in the success or failure of some of the industry’s most recognizable companies. You can read about this amazing book on the MIT Press web site at http://mitpress.mit.edu/0262201518 .

Following the Tremblay’s presentation, Lester Jones, Director of Statistical and Information Services for the Beer Institute, will extrapolate on the forensic data and conclusions presented by the Tremblays to bring us up to date on the highly fluid dynamics of the large brewing market. Mr. Jones will detail the expected challenges for the brewing community both domestically and globally, and suggest scenarios for the years to come. Then Ray Daniels, Director of the Brewers Association Craft Beer Marketing Program, will take our audience through some of the pivotal moments in the “craft brewing revolution” and present ideas about how individual initiative and cooperative efforts by the members of America’s craft community can contribute to this sector’s continued expansion.

The final session of the morning will be a spirited question & answer session between participants and audience members, allowing attendees to pose questions to this panel of brewing industry business experts. Breweries of any size and from any point in the globe are sure to leave this presentation with the tools they need to better compete in this rapidly-changing industry.

You can get complete details on the Chicago-based Siebel Institute Technical Symposium by visiting the Siebel Institute web site at www.siebelinstitute.com, where you can also read about the 4th Annual Suppliers Day, our brewing industry trade show held immediately following the Technical Symposium. Admission to the Technical Symposium also includes admission to Suppliers Day, lunch and beverages at Rock Bottom Brewpub (our Suppliers Day host). IMPORTANT: Only 90 of the 150 seats for this event are still available, and hotel rooms in Chicago are VERY limited. PLEASE book your space in this event and your accommodations as soon as possible.

For more information, contact Keith Lemcke, Vice-President of Siebel Institute.

Siebel Institute of Technology
1777 North Clybourn Ave. Suite 2F
Chicago, IL 60614
Phone 312-255-0705 Fax 312-255-1312

Posted by Industrial-Manufacturing at 01:45 AM | Comments (0)

Lake Champlain Chocolates' Autumn, Halloween & Thanksgiving Gifts Now Available To Consumers

Burlington, VT (PRWEB) August 12, 2021 -- Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its fall line of retail products for Autumn, Halloween, and Thanksgiving.

Made in small batches from Belgian chocolate and the finest all-natural ingredients, Lake Champlain Chocolates are carefully crafted by chocolatiers who are fanatical about creating chocolates with the honest individuality, charm, quality, and freshness which are synonymous with the spirit of Vermont. The new line is arriving on retail store shelves now and is also available at www.lakechamplainchocolates.com.

The Chocolates of Vermont 18-piece gift box features a fall foliage scene complete with a sitting bench, a woodpecker, and colorful maple leaves. For over two decades, handcrafted molds have shaped this medley of chocolates celebrating the memorable tastes of Vermont -- a "harvest of flavors." The complementary 5-piece Truffles gift is filled with an assortment of mouthwatering chocolate truffles and is reminiscent of crisp Autumn evenings, picturing pumpkins, gourds, and leaves.

Autumn Square Medallions features brown, orange, gold, and red-foiled chocolate squares in a gift box tied with dark brown ribbon. The Autumn Coins Gift Bag is filled with red and gold-foiled milk and dark chocolate coins. Peanut butter, caramel, and orange ganache chocolate leaves are in the Leaves Gift Box. Peanut Butter Leaves are also available separately in a gift bag, as are Caramel Leaves.

Halloween Coins Gift Bag features orange-foiled milk chocolate coins. The dark chocolate Centerpiece Turkey is an annual handmade favorite, as are Placesetting Turkeys in milk & dark chocolate for Thanksgiving.

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

Please call or e-mail for photographs. This press release is online at http://www.lakechamplainchocolates.com/NewsItem.aspx?pn_deptid=488

Posted by Industrial-Manufacturing at 01:44 AM | Comments (0)

Steelback Brewery donates $10,000 to Breast Cancer Society of Canada

Frank D’Angelo’s Rendition of Motown Classic ‘MY GIRL’ Captures Hearts of Canadians

Tiverton, Ontario (PRWEB) August 12, 2021 -- Frank D’Angelo, CEO and Chairman of Steelback Brewery -- one of Canada’s newest and fastest growing brewers -- presented The Breast Cancer Society of
Canada (BCSC) with a $10,000 donation this week.

The official presentation to BCSC President Paddy Roach was made during half time at the Toronto Argonauts / Winnipeg Blue Bombers game Monday, August 1st before an audience of 27,000 spectators.

The $10,000 donation was made possible through the net proceeds of 5,000 copies of the single CD ‘MY GIRL’, featuring a modern-day recording of the Motown classic performed by Frank D’Angelo, Canada’s only singing CEO. Frank’s musical talents were also highlighted at the game as he sang the national anthem, a performance he will be repeating at the Eastern Conference Semi-finals.

The CD was recorded as a dedication to Frank’s longtime friend Paula Boxser and all women like her who are survivors of breast cancer.

“Paula’s courage during her four year battle with breast cancer is inspiring. I wanted to dedicate this song to all women who are courageously facing one of the toughest fights of their lives,” said D'Angelo.

The ‘MY GIRL’ CD is still available at selected Loblaws stores across Canada and retails for $5.00.

Steelback is a private company, it currently has nine products available through The Beer Store; Steelback Silver, Steelback Red, Steelback Blue Thunder, Bruce County Wild, Chain, Tango, Link Light, Tiverton Honey Lager and Tiverton Dark Lager. Steelback offers consumers premium beers in innovative packaging, utilizing plastic bottles and full “body sleeve” labels that resemble a hand painted bottle. It’s the first brewery in Canada to use this technology.

For further information contact:
Mike Cecere, 416-245-6865 ext. 228.

Posted by Industrial-Manufacturing at 01:43 AM | Comments (0)

Hot Sauce Manufacturer Introduces Line of Gourmet Pasta Sauces.

Specialty food manufacturer Innuendo Enterprises LLC reveal their latest creations in an array of sauces that boast no heat.

Gilroy, CA (PRWEB) August 12, 2021 -- As an emerging food company based in the garlic capital of the world, it only makes sense, that pasta sauce would be next.

Innuendo Enterprises LLC proudly introduced “Two Goombaz Gourmet Italian Gravy”, a selection of old world Italian flavors, with a new world twist. “Two Goombaz Gourmet Italian Gravy” is currently available in five flavors; “Tony’s Basil & Garlic”, “Carmela’s Cacciatorra”, “Meadow’s Marinara”, “Paulie’s Puttanesca”, and “Silvio’s Sicciliana”.

“Two Goombaz” brings you the ultimate in flavor and freshness in this line of Italian Gravy(pasta sauce).There is no competition since all the sauces are manufactured in small batches to preserve the incredible, old world flavor of their treasured family recipes. No preservatives or artificial flavors are ever added to these all natural pasta sauces.

Innuendo will continue to develop award winning zesty products such as, “Bucky Goldstien’s Hot Sauce”. There are plans to introduce a collection of hot wing sauces based on the flavor profile of the “Baboon Ass Brand” line of products. A line of dry rubs, BBQ seasonings and steak spices, under the Bucky Goldstien’s brand, is also scheduled for introduction next year.

For additional information (or sample, copy or demo), contact: Ron Levi at Innuendo Enterprises LLC, 8010 El Matador Drive, Gilroy, CA 95020.

Innuendo Enterprises LLC:
Manufacturers of Bucky Goldstien’s Hot Sauce, Baboon Ass Brand Hot Sauces, and Two Goombaz Gourmet Italian Gravy. Distributors of products by Shemps Food Works, Quintessential Foodworks, Original Australian BBQ Company, Smokin’ Joe Jones BBQ Co., Myhotsauces.com LLC, Geno’s BBQ Co., Starry Nights Pepper Co. New Mexico Chile Co., and El Chile Sabroso.

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

August 11, 2021

Demand for Information Prompts the World Obesity & Weight Loss Event to Open Its Doors to Healthcare Providers, Payors and Practitioners

The 2nd Annual World Obesity & Weight Loss Congress, scheduled for September 13-14, 2005 at the Renaissance Washington, DC Hotel is opening the congress to healthcare providers, payors and practitioners at 50% off the conference rate. Additionally, Academic researchers receive a discounted rate of 30%.

(PRWEB) August 11, 2021 -- Demand for more information on products and services addressing the country's growing obesity epidemic has prompted the organizers to open its sessions to healthcare providers and payors. Primary Care providers and healthcare executives wishing to attend the event may contact the organizer to determine their eligibility for the discounted rate of $995.00. Academic Researchers receive the discounted rate of $1295.00.

Also Being Expanded is the Regulatory Session on: U.S. Guidelines, Red Flags and Advertising Trends...

A 2004 FTC staff report showed that the number of advertisements making obviously false weight-loss claims fell to just 15 percent in 2004, but the problem still remains. This expanded session will help companies understand the guidelines, red flags and advertising trends for weight-loss products. Companies seeking ways to navigate the difficult regulatory waters cannot afford to miss this presentation. The session will be presented in a lively, roundtable format with a panel of industry, science, regulatory and legal experts.

Shane H. Freedman, Esq., Latham & Watkins, LLP

Roundtable Participants:
Richard Cleland, Esq., Assistant Director of Advertising Practices, Federal Trade Commission

Richard Atkinson, M.D., Editor-in-Chief, International Journal of Obesity

Douglas S. Kalman MS, RD, FACN, Director, Miami Research Associates, Nutrition and Endocrinology Division

Edward W. Correia, Esq., Latham & Watkins, LLP
Former Special Counsel to President Clinton

Anthony L. Almada, BSc, MSc, Founder, President, and Chief Scientific Officer, IMAGINutrition, Inc. and MetaResponse Sciences

Posted by Industrial-Manufacturing at 12:47 AM | Comments (0)

Tabaq Restaurant/Lounge opens in Washington DC

In the upcoming U Street corridor, Tabaq brings mediterranean fusion, atmosphere, and a retractable rooftop deck. It doesn't get any better than this...

(PRWEB) August 11, 2021 -- Tabaq Bistro is the newest restaurant and bar located in the trendy U Street Corridor in Washington, DC.

Our superior cuisine, selection of top-shelf libations, décor, and acoustic ambiance will ensure a stimulating dining experience.

Embracing the flavors of the Mediterranean from Turkey to Morocco, Tabaq’s tapas style cuisine offers an exquisite blend of fine taste and elegant presentation.

Tabaq features food served in small portions to encourage a sampling of many flavors and ingredients of the Eastern Mediterranean. Little plates include a variety of vegetarian, meat, and seafood delicacies. Our talented chef prepares traditional Mediterranean specialties such as mantı, dolma and lamb kofte alongside seafood delights such as stuffed mussels and fried calamari. Savory sauces enliven many of the dishes. Full sized entrées are offered as well, including lamb, beef, and stuffed chicken.

Selected as one of the few choice restaurants to have a Louis XIII account, our beverage selection is sure to please. Featuring wine from the Mediterranean region, including Greece, Turkey, Spain, Lebanon and Italy, we offer the ideal wine to complement your feast. Enjoy a Martini Mezze and sample any three flavors of our specialty martinis.

The most spectacular feature is our rooftop dining and bar with four walls of glass and a retractable roof, offering a magnificent panoramic view of Washington, DC.

Enjoy the tastes and sounds of the Mediterranean with a view of Washington at Tabaq Bistro.

Posted by Industrial-Manufacturing at 12:47 AM | Comments (0)

Vermont Shortbread Company Wins Marketing Makeover

Small business owner and entrepreneur Ann Zuccardy is transforming her Vermont-based business, Vermont Shortbread Company, after winning a 'marketing makeover' in a national contest run by nationally acclaimed author and coach, Suzanne Falter-Barns. Zuccardy is 'paying it forward' by sharing what she learns during the makeover with other entrepreneurs and small businesses through postings on her blog.

(PRWEB) August 11, 2021 -- Ann Zuccardy may soon say good-bye to running her small business, Vermont Shortbread Company, in a small way. As the winner of a national contest, the Vermont resident will receive a complete 'marketing makeover' - the advice and assistance of a team of renowned marketing experts who will personally help Zuccardy grow her business. The prize is valued at over $4,500.

Zuccardy established Vermont Shortbread Company nine years ago to earn extra money while raising her toddler daughter. After a divorce in 1998 forced Zuccardy to return to her career as a technical writer, the shortbread company took a backseat to her career. But Zuccardy says she never lost her passion for the little company that grew to have a small, loyal following locally and nationally.

She says, "The marketing makeover couldn't have come at a better time. For years, juggling full-time work and single parenting left me little time or money to develop my shortbread business. Now I have an amazing opportunity to expand my company on a national level."

The contest was run by nationally acclaimed author and coach Suzanne Falter-Barns through her website, the 'Self Help Salon,' which is also referred to as 'Get Known Now.' Falter-Barns says, "I chose Ann as a finalist because her site needed a huge amount of work, her intentions were great and her company was clearly something needed by the marketplace. The product has heart, and is bound to be successful with better marketing."

Falter-Barns adds that after the contest, she was delighted to learn about Zuccardy's background. "Little did I know that Ann also worked a full-time job and ran this company from her kitchen," says Falter-Barns. "This is a great inspirational story about living your dreams, which is the focus of my own work."

Some of the prizes Zuccardy won include: professional coaching from nationally renowned branding, marketing and publicity experts; a web site renovation; virtual assistance support; small business coaching and consulting; custom-designed graphics; article submission and distribution; and a host of resources including marketing books, ebooks, CDs and cassettes, and a blogging seminar.

In fact, Zuccardy has already started a blog to track her progress. She says, "This is a great way for me to share in the joys of building my business, and to exchange marketing wisdom, resources and insights with other small business owners who wish to overhaul their own marketing plans."

For more information about Vermont Shortbread Company, visit www.vermontshortbread.com. To visit Zuccardy's blog, go to http://annzuccardy.typepad.com/vermont_shortbread_mmm/ (photo of Zuccardy is available on blog). For more information about the Self Help Salon, visit www.getknownnow.com.

Posted by Industrial-Manufacturing at 12:46 AM | Comments (0)

SNC Destinations Launches Web-Based Training for Hospitality and Tourism Industry

To complement its program of cross-cultural workshops in North America and the Caribbean, SNC Destinations, Inc., a tourism marketing and training company, today announced the launch of its web-based training for the hospitality and tourism industry.

Sunrise, FL (PRWEB) August 11, 2021 -- To complement its program of cross-cultural workshops in North America and the Caribbean, SNC Destinations, Inc., a tourism marketing and training company, today announced the launch of its web-based training for the hospitality and tourism industry.

Developed specifically for online delivery, the interactive 75-minute sessions focus on interaction with people of other cultures; understanding cultural differences, recognizing social nuances through these interactions, and meeting the cultural needs of foreign guests.

"We are excited to provide such interactive training in this web-based format, as so much of what we instruct concerns interaction and body language," states Simone Champagnie, Director of Business Development, of the Company's decision to implement the latest online training technology. "Our initial concern was that the online environment might be too static, not providing us with the vividness found in face-to-face contact. We also knew that we have a strong onsite program, and that there had to be a way to deliver a condensed online version, highlighting the key points of intercultural communication for those in the hospitality and tourism industry."

The training delivery method allows participants access to live audio and screen interactions, simulating online collaboration and discussion. Each session is instructor-led, incorporating electronic hand raising, breakout groups, and Q&As.;

With interest from as far as Australia, SNC Destinations sees this as an opportunity to expand its training beyond North America and the Caribbean.

"Intercultural communication is the essence of our industry," Champagnie says. "Providing guests the highest levels of service has as much to do with their comfort and security as does having the right attitude and approach to cross-cultural interactions."

About SNC Destinations
SNC Destinations is a marketing and training company that provides superior options in destination management services, and seeks to enhance the experience between international guests and local hosts. For more information on SNC Destinations, Inc., visit the website at www.sncdestinations.com or call 954-748-6895.

Posted by Industrial-Manufacturing at 12:44 AM | Comments (0)

August 10, 2021

USDA GIPSA Approves New Aflatoxin Testing Technology

Lawrence, MA (PRWEB) August 10, 2021 -- Charm Sciences ROSA® Aflatoxin (Quantitative) test has received approval from the United States Department of Agriculture’s (USDA) Grain Inspection, Packers and Stockyards Administration (GIPSA). The test was approved under the new GIPSA directive and is the first quantitative lateral flow test developed to detect the presence of aflatoxins in corn/grain samples.

Charm’s ROSA® (Rapid One Step Assay) aflatoxin test procedure is simple; after sample extraction and a 10 minute incubation, a test strip is inserted into a digital ROSA-M strip reader. Results are displayed and recorded on the reader (with automatic printing and download options).

Multiple samples can be prepared, incubated, and tested at the same time. Four samples can be tested in 15 minutes, eight samples in 19 minutes, and sixteen samples can be tested in less than a half hour.

This lateral flow test method is time/cost efficient and requires minimal user involvement. Like a home pregnancy test, the test strips also provide quick visual results. The digital ROSA-M strip reader interprets these visual results with a high degree of accuracy detecting an aflatoxin presence from 0 to 100 ppb (parts per billion).

Introduced in 1999, Charm’s ROSA lateral flow test strips and readers are the leading diagnostic tests employed by the dairy industry worldwide to screen for antibiotics and aflatoxins. The introduction of the ROSA Aflatoxin (Quantitative) test brings this proven technology to the feed and grain industry.

Charm Sciences, Inc., a world-renowned manufacturer of food safety monitoring tests and equipment was founded in 1978. The Company continually develops innovative, reliable testing methods. Charm Sciences corporate offices are in Lawrence, Massachusetts. Along with a full line of food safety products and solutions, Charm Sciences provides award-winning product support and technical assistance.

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

Creole Potato Salad Propels "New Orleans Bill" to Entrepreneurial Success -- "Kick'n" Potato Salad Sold in Over 1,000 Delis and Supermarkets Across U.S.

From Bourbon Street barker and Southern University Business graduate to potato salad "King."

Oakland, CA (PRWEB) August 9, 2021 -- There is something to be said for "old family recipes." New Orleans, Louisiana native Bill Washington used one to propel him to entrepreneurial success. Made from a family recipe, New Orleans Bill's Creole Potato Salad has become the side dish of choice throughout Northern and Southern California, Connecticut, Illinois, Massachusetts, Louisiana, Oklahoma, Texas, Atlanta, Georgia and the fastest-growing city in the United States, Las Vegas, Nevada. The delectable Creole Potato Salad includes a blend of his special spices and Creole flavors with just the right amount of "kick" to remind you that it is New Orleans cooking!

For the past 15 years, Washington, a former Bourbon Street barker and Southern University Business graduate, has supplied supermarkets and delis with millions of pounds of his award-winning salad. Consumers purchase New Orleans Bill's delectable salad in delicatessens and at these major supermarket deli counters: Albertsons, Safeway, Mollie Stones, Pak 'N Save, and PW supermarkets in Northern California; Albertsons stores in Southern California, Louisiana, Texas, Oklahoma and Las Vegas; Jewel and Cub supermarkets in Illinois, Shaw's in New England and Wayfield Markets in Atlanta – more than 1,000 stores in all.

Washington has always been proud of his New Orleans roots, and the distinctive cuisine that is native to the area. He wanted to create a food product that differed from the typical gumbo, jambalaya and similar foodstuffs. Early on, in his apartment kitchen, Washington prepared his family-recipe salad for cooking demonstrations that took him all over California. Tasters' reactions confirmed what he had always thought: people of all backgrounds and races love "authentic" New Orleans food. To everyone's amazement, Washington ended his conservative accounting career to make potato salad!

Sold primarily at supermarket deli counters as "Creole Potato Salad" (served by deli clerks), the salad is also sold in pre-packaged containers under the "New Orleans Bill" label in other delicatessens. When introduced in Northern California, Bill's Creole Potato Salad became the fastest selling food item in Lucky's supermarket (now Albertson's) deli history! The salad's tremendous popularity and ever increasing line-up of retail customers has propelled Bill Washington to entrepreneurial success.

Visit Bill Washington's web site (www.NewOrleansBillCreoleFood.com) frequently to see if his authentic Creole Potato Salad is sold in your area. New locations and new cities and states are added weekly to Bill's list of clients. If not carried in your area, ask your local store's deli department manager "why not?"

Continuing his desire to create and market tasty and innovative New Orleans recipes, Bill will soon introduce Creole Macaroni Salad and his Sweet Potato Cookies - a jazzy blend of yams and his secret spices. Bill "jams with some yams!"

Facilities in Alabama and Oakland, CA enable New Orleans Bill's Creole Foods to service wholesale customers nationwide. The zesty salad is sold to wholesale distributors under two brand names - "New Orleans Bill's" and "Mother Dear's." To obtain wholesale information, E-mail New Orleans Bill (e-mail protected from spam bots) or visit the wholesale page on his web site.

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

August 09, 2021

Benefit Auctions Consultant, DiNardo & Lord Auctioneers, Acquires ZAP Zinfandel Festival Wine Event

Benefit auctions consultant, DiNardo & Lord Auctioneers, acquires Zinfandel Advocates & Producers (ZAP) - Zinfandel Festival wine event.

(PRWEB) August 9, 2021 -- Benefit auctions consultant, DiNardo & Lord Auctioneers, acquires Zinfandel Advocates & Producers (ZAP) - Zinfandel Festival wine event. Tom DiNardo of DiNardo & Lord Auctioneers was selected by ZAP to provide benefit auction consulting services for the 15th Annual Zinfandel Festival to be held on January 27, 2022 in San Francisco. Fritz Hatton and Tom DiNardo will be presiding over the live auction during the festival. ZAP’s Rebecca Robinson stated, "We are pleased to be working with DiNardo & Lord Auctioneers. We anticipate positive changes and a new direction for the upcoming Zinfandel Festival."

DiNardo & Lord Auctioneers specializes in benefit auctions and charity wine auctions. Since 1993, Tom DiNardo has presided over one thousand benefit auctions for various non-profits, charities, and community organizations across the United States. Tom DiNardo holds five world records for the price achieved at auction. He is a freelance writer for the Wine Enthusiast magazine, WineSquire.com, and a regularly featured writer for AuctionZip.com and GlobalAuctionGuide.com.

For more information about Tom DiNardo and his benefit auction company, please visit his web site at www.DiNardoandLordAuctioneers.com . For additional information about Mr. DiNardo you may also visit www.auctionzip.com/cgi-bin/auctionlist.cgi?vuid=271 or www.DiNardoandLordAuctioneers.com/content/benefit_auctions.htm

Posted by Industrial-Manufacturing at 01:03 AM | Comments (0)

Speakers Announced: Consumer Insights Summit, Understanding Tomorrow's Consumer Today

CONSUMER INSIGHTS SUMMIT: “Understanding Tomorrow’s Consumers Today.” Your opportunity to uncover and discuss new insights on how consumers live, where they shop and how they use products every day. Join an unparalleled group of senior executives as they interpret the rapidly changing trends impacting consumer behavior and shifting the entire retail marketplace. Attendees will interpret and discuss proprietary consumer findings and hear best-practices from the world's most successful consumer-focused corporations. This summit will provide each participant with a competitive advantage in the marketplace, a premiere networking opportunity, and insight into a major consumer shift.

Boca Raton, FL (PRWEB) August 10, 2021 –- On November 16-18, 2005 senior executives will gather to uncover and discuss new insights on how consumers live, where they shop and how they use today’s products and brands every day. This watershed event will deliver and interpret the rapidly changing wellness trends impacting consumer behavior and shifting the entire retail marketplace.

This summit has been assembled through a unique partnership between The Hartman Group, the leading research and consulting firm on consumer retail insight and wellness trends, and the International Data Group, a global publishing powerhouse producing over 170 events and serving 100 million professionals worldwide. The event is being sponsored by CMO magazine, a trusted resource for senior marketing executives.

“If we are truly to understand the ever-changing nature of consumer behavior in the health and wellness arena, we must begin by understanding where consumers come from, how they got where they are today, and most importantly, where they are going tomorrow,” says Harvey Hartman, Founder, Chairman & CEO, The Hartman Group.

On November 16-18, in the beautiful and intimate setting of the Boca Resort and Club in Boca Raton, Florida, key industry professionals will assemble to hear, interpret and discuss proprietary consumer findings developed by The Hartman Group. Intertwined into these research discussions, the audience will hear best-practices from highly successful, senior executives from the world's most successful consumer-focused corporations.

Confirmed speakers to date include:

• Dwight Riskey, Sr. Vice President, Consumer & Customer Insights, PepsiCo
• Bob Woodard, Vice President, Global Consumer and Customer Insights,
Campbell Soup Company
• Donna Goldfarb, Director of Consumer & Market Insights, Unilever Foods North America
• Shannon Connell, Vice President, Customer Insights and Market Development,
SYSCO Corporation
• Michael Twitty, Senior Director, Shopper Insights, Unilever
• Eric Paul, Worldwide Director of Consumer Insight & Solutions,
McNeil Nutritionals LLC, a Johnson & Johnson Company
• Kevin Coupe, Founder and “Content Guy”, MorningNewsBeat.com
• Harvey Hartman, Founder, Chairman & CEO, The Hartman Group
• Laurie Demeritt, President & COO, The Hartman Group
• Michelle Barry, PhD, Vice President, Qualitative Research & Consumer Trends,
The Hartman Group

Invited guests will additionally gain valuable perspectives from our panel of retail experts. This is clearly the most influential group of consumer-focused professionals ever assembled. The conference findings will provide each participant with a competitive advantage in the marketplace, a premiere networking opportunity, and a glimpse into the burgeoning and evolving wellness consumer opportunity and the revolutionary effect of the consumer shift.

Consumer Insights Summit will commence at 6 p.m. on November 16th adjourn at 1 p.m. November 18th. Along with the world-class speakers, the event also features networking opportunities, spectacular meals, breathtaking amenities, and a surprise entertainment guest. To learn more about this consumer shift and to reserve a place at the Consumer Insights Summit, please visit www.ConsumerInsightsSummit.com

About The Hartman Group: The Hartman Group is the leading source for in-depth insights into the healthy lifestyle and wellness markets, as well as the American consumer. The organization specializes in the analysis and interpretation of consumer lifestyle, and how these lifestyles affect the purchase and use of health and wellness products and services. The company has extensive databases of specialized quantitative and qualitative research that serve as the foundation for their work. The Hartman Group publishes reports, books, magazines and newsletters on all aspects of the wellness arena, including the areas of retailing, foods and beverages, dietary supplements, integrated healthcare and cultural studies.

About IDG/Lifestyles Ink Division: International Data Group (IDG) is a leading media, research, and event company. A privately held organization, IDG publishes more than 300 magazines and newspapers. The company features a large network of Web sites -- more than 400 around the world. IDG is also a leading producer of more than 170 events and conferences worldwide, and they provide global market research and advice through offices in 50 countries. Lifestyles Ink is a rapidly growing division of IDG focused on b2b opportunities relating to consumer lifestyle trends.

About CMO Magazine: Launched in 2004, CMO magazine and its companion website (www.CMOmagazine.com) provide chief marketing officers (CMOs) with high-level, strategic information to better manage and integrate the marketing profession’s diverse portfolio of disciplines. In today’s ultra-competitive, real-time marketing economy, the magazine offers its executive readership a mix of practitioner-focused features, horizon thinking, useful tools and practical advice. Through CMO magazine, 25,000 CMOs and other marketing executives gain a better understanding of the role information technology plays in managing customer relationships, increasing market share, and measuring and justifying return on investment. The magazine and its online resource cater exclusively to the unique needs of executive marketers in medium- to large-size organizations, across all industries. CMO magazine and CMOmagazine.com are produced by International Data Group’s award-winning business unit: CXO Media Inc.

For more information about this event, please visit www.ConsumerInsightsSummit.com or contact RD Whitney at 603-924-7271 x115, e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 01:02 AM | Comments (0)

Adam Hersh Auctions and As Was Assist With eBay Auction of Famous Bar from New York’s Le Cirque 2000 Restaurant

The New York Palace Hotel in Manhattan has an auction on eBay for the famous bar that was in the Le Cirque 2000 restaurant. Famous for the architecture and the celebrities who sat there, this bar can now be owned by anybody.

(PRWEB) August 9, 2021 -- New York City's world-famous Le Cirque 2000 restaurant closed in late 2004. It was known for its fabulous French cuisine as much as it was known for the frequent visits from celebrities and international dignitaries, often seen around the bar. As the beginning of its effort to clear the abandoned restaurant for something new, the New York Palace Hotel is auctioning the legendary bar on eBay.

As Was, an eBay Certified Service Provider, designed the custom template used for this auction. "We’re proud to have been a part of such a fun and unique project," remarked As Was Founder and President, Debbie Levitt. "Any individual or restaurateur now has the opportunity to own a piece of New York’s culinary and social history."

Adam Hersh Auctions, one of eBay's most successful and prominent Trading Assistants, is managing the auctions. AHA photographed the bar, wrote the description, determined strategies for the listings, and acted as liaison with eBay. Adam Hersh, CEO of AHA, explains, "We're really excited at the opportunity to help sell a piece of New York City history."

This auction launched on Friday, August 5, 2021 and ends Monday, August 15, 2005. To place your bids now, please follow the auction links from the New York Palace case study page on the As Was website at http://www.aswas.com/showcase-nypalace.shtml

About As Was:
As Was is a full-service consulting firm specializing in eBay and online sales, business creation and operations management, traditional and niche marketing, and website development. As Was is uniquely poised to improve eBay and online businesses through design, creation and presentation of the seller’s identity, sales and marketing strategies, research, training, and other services. As Was has been making the world’s marketplace your marketplace since it was founded in April 1995, and has been an eBay Certified Service Provider since August 2004. For more information, please visit www.aswas.com or call 520.204.1935.

About Adam Hersh Auctions:
In 1999, Adam Hersh Auctions expanded from a successful e-commerce business into auction brokering for interested sellers who were not as experienced with auction sites. Over the past six years, AHA has sold over 1,000,000 items on eBay as well as on other auction sites, and currently averages over 30,000 running auctions at any given time. Adam's staff, equipment, and experience result in an efficient, quality experience that gets items a higher final price than auctions with other auctioneers. For more information, please visit www.adamhershauctions.com or call 866-312-6133.

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

August 08, 2021

Take A Spin On The New Sunkist Flavor Wheel Of Citrus Fruits In Season

Learn fascinating fast facts about different varieties of Sunkist® citrus fruits including lemons, oranges and limes using the fun, new interactive Flavor Wheel at www.sunkist.com">www.sunkist.com.

(PRWEB) August 8, 2021 -- Ever wonder how to tell when lemons are ripe or the best time to look for Valencia oranges? Do you know the difference in taste between a Satsuma, Clementine and Honey Mandarin? Now you can learn fascinating facts including distinctive varietal flavors, peak seasons and ripeness tips about 17 different varieties of Sunkist citrus fruits.

Take a spin on the new, interactive http://www.sunkist.com/flash/flavor_wheel.html?utm_source=prweb&utm;_medium=press+release&utm;_campaign=flavor+wheel[Flavor Wheel. Simply click on a picture of one of the citrus fruits, which are color-coded according to relative sweetness or tartness, and read about the distinguishing characteristics of your favorite variety of lemons, oranges, limes, tangerines, tangelos, mandarins, grapefruit and pummelos. Get helpful tips for determining the best time to look for different varieties in your produce department and other useful information at the click of a mouse.

"It's a fun, interactive and easy way to add more citrus goodness to your daily diet by experimenting with new varieties," said Robert Verloop, VP of Marketing for Sunkist Growers. "People are sometimes hesitant to try new tastes. The Flavor Wheel gives them an idea of what to expect."

More than 6,000 citrus growers in California and Arizona own Sunkist Growers, Inc., one of the world's oldest and largest citrus marketing cooperatives. Most of the growers are small family farmers, with approximately 2,000 of them producing lemons. For more information about Sunkist, visit www.sunkist.com">www.sunkist.com. Sunkist is a registered trademark of ©2005 Sunkist Growers, Inc. All Rights Reserved.

Tina Wilmott
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Posted by Industrial-Manufacturing at 01:25 AM | Comments (0)

Celebrated 1996 Vintage in Burgundy Comes Under Fire

Wine critics worldwide have praised the 1996 vintage in Burgundy for the quality of the wines and for their exceptional cellaring potential. Today the wines are dying.

(PRWEB) August 8, 2021 -- Right from the start, the 1996 vintage in Burgundy was hailed by wine critics as “remarkable”, “exceptional”, even “legendary.” From Europe to the US, virtually every wine professional, wine writer, and wine critic extolled the qualities of the wines and promised consumers decades of cellaring potential. Prices skyrocketed overnight and today top-end 1996s are still some of Burgundy's most expensive wines.

Contrary to common opinion, veteran wine consultant and wine critic Thierry Paul Leroux, the man who sparked a controversy in the wine world a few months ago when he publicly announced that the 1990 Bordeaux were dying, expressed his reservations concerning the 1996 vintage in Burgundy. In several articles on EliteWine.com, Leroux warned wine enthusiasts that overall the vintage had been overestimated and that the wines did not have the cellaring potential announced. In 2004, Leroux shocked his readers when he wrote: “To think that the 1996 Burgundies have a great ageing potential is another mistake. I said it several times, including recently, [… many 1996s are now dying. This is even more true for the whites.”

Today, a few other critics and wine professionals are finally admitting that the 1996 vintage in Burgundy has been overrated and that the wines do not have a great cellaring potential. wine writer Mike Steinberger recently observed in a column for Slate that: “The 1996 white Burgundies are dying young” and wondered “Why?” During an interview with Thierry Paul Leroux, Burgundy's Maison Bouchard Pere & Fils director Bernard Hervet said: "The 1996 vintage did not have the qualities announced. One had to aim very high in the Burgundy hierarchy to find reds with a true cellaring potential in 1996. These wines had to be drunk on the fruit. It is obvious today for many appellations, unfortunately for all those who believed in the ageing potential of this vintage."

Thierry Paul Leroux's explanation of why the vintage was overrated rests on the fact that most critics today focus too much on primary aromas, on “the fruit” or “the flesh” and do not take into account the ageing potential of wines. After a few years, when the wines lose their flesh, sometimes only bones remain and this is exactly what is happening to the 1996 Burgundies.

Most wine critics, however, are sticking to their guns, refusing to admit what is now obvious: they were wrong about the quality of the1996 Burgundies and, overall, the vintage does not have the cellaring potential they announced early on.

This has implications for wine enthusiasts and wine collectors alike as the 1996 vintage in Burgundy has been considered to be one of the greatest vintages ever, as reflected by auction prices worldwide. Many collectors are now finding out their wines are well past their peaks.

About EliteWine:
EliteWine (www.EliteWine.com) is the online magazine for the world's most discriminating wine lovers. Email: e-mail protected from spam bots

About Thierry Paul Leroux:
Veteran wine consultant and wine critic Thierry Paul Leroux has over 30 years of experience in the wine industry. Based in Austin, Texas, Thierry Paul's wine reviews and articles appear exclusively on EliteWine.com. Thierry Paul can be contacted by fax at (512) 386-8987 or email: e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 01:24 AM | Comments (0)

Consumer Adoption of Organic Products Encouraged by Mainstream Brands, says RetailWire Business Tip

The desire for organic products is now prevalent enough among mainstream shoppers that conventional grocers need a more broadly appealing organic selection. A RetailWire Business Tip, sponsored by Campbell's, looks at the route consumers take as they adopt organics and makes recommendations for retailers who want to "go mainstream" with organics in their stores.

(PRWEB) August 8, 2021 -- According to The Hartman Group, over one-third of grocery store shoppers also shop in natural food stores. However, 78 percent of those would like to find organic products in their conventional grocery store, next to nationally branded items.

As discussed in the RetailWire Business Tip entitled "Bringing Organics into the Mainstream" (http://www.retailwire.com/Campbell_Soup), the new generation of healthy lifestyle retailers, like Whole Foods and Wild Oats, signals a wake up call for conventional grocery operators. It means that there's a real change occurring in the profile of the natural foods shopper towards more mainstream tastes.

Based on the Food Marketing Institute's "Shopping for Health" study, it can be assumed that more than half of all shoppers have bought some organic food in the past six months. That means that retailers will miss opportunities to satisfy customers if they continue to isolate organic products in natural foods sections. Other barriers to converting shoppers over to organics are the higher prices, less-than-satisfactory taste and unfamiliar brands that they often find in the natural foods specialty aisle.

As with all other product categories, branding is very influential to consumer purchasing and product loyalty. If given a choice, consumers will opt for the organic version of a product offered by a recognizable, mainstream brand.

As Campbell's is currently demonstrating with its new organic introductions in the PACE and PREGO brands, retailers can gain organic shoppers' attention by presenting large brand, organic products. PACE, for example, is the salsa/picante share leader with 36 percent national dollar share. Not only is a national brand like PACE more familiar to this new profile of organic shopper, but price and taste, often barriers to adoption with off-beat natural brands, are overcome in a PACE organic version.

With the introduction of mainstream brand versions of quality organic products, retailers' lives could get a lot easier as they look to tap into healthy lifestyle trends. Major brands such as Campbell's can offer grocers far more product development and marketing support. With the confidence that they are no longer simply appealing to niche consumer groups, we should expect to see much more in-store promotional activity for organic products, as well.

See the full RetailWire Business Tip:
"Bringing Organics into the Mainstream"
(Free registration required)

About RetailWire.com

RetailWire is a unique online news analysis and discussion forum, which 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

For general business inquiries, contact:
Rick Moss

For sponsorship information, contact:
Al McClain

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

New RFID Center Shows Customers How Solutions Lead to Business Value

DALLAS (PRWEB) August 8, 2021 -- Xterprise Incorporated, the leading solutions provider for the “RFID Enabled Supply Chain,” announces its new, custom-designed headquarters, where the company recently hosted a multiday open house for customers.

More than an expanded headquarters, the facility is home to a 6,000 square foot state-of-the-art RFID Solution Center. The center gives Xterprise an operational warehouse/manufacturing environment to showcase its complete suite of solutions that it has deployed around the globe.

The growing list of Xterprise solutions serve the needs of many markets: retail, supply chain visibility, food and pharmaceutical cold chain (temperature tracking) and asset management.

On display in the Solutions Center is the company’s suite of retail RFID solutions, XARM™ (1000, 2000, 3000 and 4000). The product line addresses a spectrum of customer needs, from the most basic low volume application to the more complex, higher volume in-line production manufacturing application.

Xterprise’s inventory visibility, cold chain and asset management solution, TraX™, addresses an even wider range of supply chains. The company has deployed TraX™ for high tech/electronics, food and pharmaceutical cold chain and reusable asset management in North America, Asia, and Europe.

“Existing and prospective customers are excited to see new RFID business solutions that are an essential part of the roadmap to an ROI,” said Steve Hall, Senior Vice President Sales at Xterprise. “Our team has and is deploying RFID solutions for some of the most respected and largest supply chains in the world. The open house gave us a chance to showcase these solutions. The response was so strong; we will host another customer open house August 31st and September 1st.”

“Our first solution center opened 24 months ago. Then, we focused on RFID basics; tag and reader analysis, product testing and basic RFID training. Now, in response to the market demand to see pragmatic business solutions in an environment that emulates real supply chains, we have designed this facility to show customers the spectrum from tag engineering to generating an ROI,” said Dan Ahearn, Vice President of Solution Services at Xterprise.

One measure of Xterprise’s market leadership is co-sponsorship of the facility from leading RFID technology providers. Sponsors includes: Alien Technology, Zebra Technology, Symbol, Apriso, Red Prairie, TrueDemand, DPI and others.

Xterprise brings together a unique blend of partnerships and pragmatic logistics know how. “There are so many touch points and interfaces between Systems, Machines and Humans in an effective solution; you must manage exceptions as a normal reality. We have invested in designing around these nuances while being able to meet production standards and manage the pre and post shipment RFID data efficiently that enable the business value. We have performed extensive research on the total cost and benefits of RFID infrastructure solutions, including labor, support, infrastructure, scalability and we’ve found infrastructure is only half of the story,” added Ahearn. “The value of RFID comes from having solutions that can use information created across multi-party RFID enabled supply chains to better respond to the market’s real demand for products ... leading to a positive ROI.”

About Xterprise:

Xterprise Incorporated develops RFID supply chain solutions and has been chosen by the many of the worlds most respected supply chains and fastest growing companies as an RFID solution provider. Xterprise blends best practices, supply chain processes, material handling, RFID system hardware and application software, enterprise systems integration, data analytics, demand signaling applications and remote solution support. This provides the industry benchmark for system ease of use and lowest cost per case solution in the markets they serve.

Xterprise is headquartered in Carrollton, TX. For more information, visit www.xterprise.com or call 972-690-9460, ext. 300.

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

Independent Research Ranks Lynk Software’s Everest Best in Class for Meeting Requirements

Everest Customer Service Software developed by Lynk Software, Inc. has received excellent reviews from customers interviewed by independent research firm.

Scottsdale, AZ (PRWEB) August 8, 2021 -- Everest: Customer Focused Quality, a customer service software package developed by Lynk Software has received “Best in Class” for meeting requirements. It also received “Well above Average” reviews for service and support in an independent survey. The survey was produced by InfoTech Research, an independent research company who talked to users of customer service software.

Food processing quality and citizen complaint tracking are two segments where tracking customer feedback is growing in importance. Many organizations are choosing EVEREST to track and manage customer communication because EVEREST is designed with inherent flexibility. Organizations with highly specialized tracking needs find that the software easily meets their specific requirements because it has a very flexible setup menu.

“Lynk has always had a strong commitment to service,” said Roy Kingsley, president of Lynk Software, Inc. “In today’s global economy it is more important than ever to really connect with your customers and understand what their experience is with your product or service. EVEREST provides this connection.”

Perhaps part of the reason that Lynk Software’s customers are so satisfied is that Lynk themselves use EVEREST to document customer calls and manage communication so that nothing falls through the cracks.

Everest: Customer Focused Quality is designed for customer complaint tracking and complaint handling. A variety of industries utilize Everest as customer service software and as an internal tool for quality improvement.

Click on http://www.lynksoftware.com/target.htm?http://www.knowledgestorm.com/search/viewabstract/72197 to view the survey.

About Us

Lynk Software is an industry leader in the field of customer complaint management and customer service software. Their flagship product: EVEREST: Customer Focused Quality is used by some of the nation’s largest organizations. Lynk Software was founded in 1970 and has been on the cutting edge of business software development. For more information on Lynk Software and EVEREST, visit www.lynksoftware.com or call 480.998.1933.

Posted by Industrial-Manufacturing at 01:22 AM | Comments (0)

Veteran Pizza Driver Reveals Insider Secrets for Making Up To $38 Per Hour

Former pizza driver's book reveals secrets for making excellent money as a delivery driver. Based on personal experience and interviews with drivers across the country, his soup-to-nuts manual is chock-full of useful information. Pizzeria owners, too, can learn how their pizzeria rates from the driver's point of view.

(PRWEB) August 8, 2021 -- Few people are aware of it, but most people can actually make up to $38 per hour at a simple and fun job – delivering pizza. Although some drivers only make a fraction of that amount, others have found a cash cow right in their own neighborhood. Veteran pizza driver Dave Shelson spills the beans on one of America’s best income opportunities, and one of the least understood, most unappreciated and undervalued jobs.

Men and women, teenagers and retirees, people of all educational and cultural backgrounds, even moonlighters and dropouts from the corporate world, are earning good money delivering pizza. However, not every pizzeria is a goldmine for drivers.

It’s all explained in Shelson’s new book “How To Make Up To $38 Per Hour Delivering Pizza.” The book explains in a straightforward and often humorous manner how to reach the pinnacle of pizza delivery profits, who is doing it, and why. With good paying jobs being outsourced and the cost of living rising, part-time or full time, pizza delivery is emerging as an increasingly attractive solution.

Because it is written by an insider, this book raises and answers the practical and important questions, including: How to find the best pizzerias, how drivers are paid, how to consistently get the biggest tips, how to profit from spin-off activities, which drivers make the most money, how to deal with stingy tippers, and more.

Dave Shelson is a former pizza driver who writes from personal experience. He has also interviewed hundreds of drivers from across the U.S. over the past 25 years to confirm his observations.

“How to Make Up To $38 Per Hour Delivering Pizza” is available from Double Crust Publishing through their website www.doublecrust.com.

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

Research and Markets: Avocado Consumption in the European Union has Increased Significantly over the Last Ten Years

(http://www.researchandmarkets.com/reports/c21907) has announced the addition of Analysis of the Avocado in the European Union to their offering.

Dublin (PRWEB) August 8, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c21907) has announced the addition of Analysis of the Avocado in the European Union to their offering.

Avocado consumption in the European Union has increased significantly over the last ten years. The increase has been more remarkable in France where per capita consumption went from 400 to 1500 grams. In spite of that, the avocado is still considered an exotic product in most European countries, where consumption is less than 250 grams per capita. This means that there is an important market potential for avocado in those countries. This market potential becomes even greater if we consider that the demand for organic avocado has yet to be satisfied.

Within the European Union, Spain is the only country that produces avocado on a commercial scale. However, this production is not sufficient to satisfy the community’s demands. Currently, the European Union is the largest avocado importer of the world. The imports from non-community countries increased 40% over the last ten years. All these factors make of the European Union a very attractive market for avocado exporters.

This document aims to present the most important facts about the avocado market to the potential exporter. It provides information on the worldwide avocado market, providing greater details information about the EU market, with an emphasis on the market for organic fresh avocado. The analysis includes: the main characteristics and volumes of the European demand (intra and extra-communitarian imports), emphasizing Latin American supply; the difference between the prices for the conventional and organic fruit; a chapter on the trade channels, which describes the logistics and the biggest companies involved; as well as information on the new requirements and regulations to import fresh products to this region (i.e. EurepGap). Finally, the study concludes providing information about market perspectives and trends in the avocado market, important for those currently involved in the avocado market and those who wish to enter.

For more information visit http://www.researchandmarkets.com/reports/c21907

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

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

Research and Markets: More than 250 Companies from 30 Different Countries Currently Engaged in the Trade of Edam Cheese in Russia

Dublin, Ireland (PRWEB) August 8, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c21912) has announced the addition of Russia – Import, Edam Cheese Market Snapshot Report 2004 to their offering

More than 250 companies from 30 different countries engaged in the trade of Edam Cheese under HS Code 0406902300 during 2004. There were over 2100 transactions valued at nearly $27,000,000.00.

This report provides the most detailed and comprehensive foreign trade coverage available from the Russian Federation for this product. It concisely summarizes the raw data from every single import transaction that occurred during the past year and provides exact details - not estimates and forecasts. This report is not based upon generic trade statistics. The information is presented through easy to understand tables and charts.

If you are interested in breaking into the Russian market, this report will help you save time and money by focusing your business development efforts on target companies who are really doing business.

If you are already established in the Russian market, this report will help you evaluate your assumptions, benchmark performance, identify trends, understand your competition, and clarify foreign trade market share.

The report provides an important backdrop against which sales, procurement, investment, partnering, and market entry decisions should be made.

Also included with the Market Snapshot Report is the "Transaction Supplement" that details every import transaction during 2004 for this product.

For more information visit http://www.researchandmarkets.com/reports/c21912

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

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

Real Halva from the Middle East Makes its Way to the U.S.

Classic Recipe and Sugar Free Halva From Tunisia Begins US Rollout

Philadelphia, PA (PRWEB) August 6, 2021 -- Following in a long tradition of classic manufacture, Agora International’s Sultan’s Finest Foods Halva makes its way to U.S. specialty grocers’ shelves from Tunisia beginning in August.

Halva enjoys a rich tradition in households with roots to the Mediterranean and Middle East regions. Halva is a natural confection made from a paste of ground sesame seeds. The word halva (or halvah) originates from an Arabic term ‘halwa,’ meaning sweetmeat. Throughout its storied history, halva recipes have included the addition of dried fruit and nuts that take the flavor to new heights.

“American shoppers are demanding more exotic and ethnic foods all the time,” says U.S. sales coordinator and executive food industry veteran Jerome Shupak. “I grew up eating halva, and I agreed to take on Sultan’s Finest because its taste takes me back to when I was a boy.”

Sultan’s Finest Foods Halva comes in a variety of sizes, from a convenient 20g (0.71oz) snack bar, to bulk sizes up to 5K (11lb).

Sultan’s Finest Foods is a division of Agora International of Tunisia, and is headed by Managing Director Rym Bedoui.

“We are very excited to be able to introduce authentic Halva from the Mediterranean region to American consumers,” says Ms Bedoui. “We look forward to introducing additional products that reflect the taste and heritage of our region in the months to come.”

Dealers and distributors with questions about pricing, delivery schedules and special needs, should contact U.S. sales agent Jerome Shupak at (215) 643-9731. Or visit our website at www.agora-intl.com for more information.

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

August 05, 2021

Schneiders® Thinks Ad Agency McDonnell Haynes Is Hot Stuff

McDonnell Haynes Integrated Communications Partners has been hired to do communications for the Schneiders brand, known for its Canadian market leadership in popular meat categories like hot dogs, luncheon meats, ham and deli meats with brand names that are trusted family favourites across Canada such as Red Hots®, Lunch Mate®, Oh Naturel!™ and Hot Rods®. For over a century, the name "Schneiders" has been synonymous with craftsmanship, tradition, and quality products. The Schneiders brand is owned and distributed by Maple Leaf Foods – Canada’s leading food processor, exporting to more than 80 countries in the world.

Toronto, Canada (PRWEB) August 5, 2021 -- McDonnell Haynes Integrated Communications Partners has been hired to do communications for the Schneiders brand, known for its Canadian market leadership in popular meat categories like hot dogs, luncheon meats, ham and deli meats with brand names that are trusted family favorites across Canada such as Red Hots®, Lunch Mate®, Oh Naturel!™ and Hot Rods®.

“We felt that McDonnell Haynes understood and shared the personality that defines the Schneiders brand. They are a high-integrity, warm and down-to-earth group, just like the brand,” said Mark Hornick, Senior Vice President, Marketing and Product Development of Maple Leaf Foods Inc., Schneiders parent company. “They gelled extremely well with our Marketing group. Their energy, results-oriented approach and depth of consumer insight are exactly what we were looking for in a partner to further develop one of the greatest brands in Canada.”

"It is great to have the opportunity to work with such a quality packaged goods company,” said Marylou Hilliard, Executive Vice President at McDonnell Haynes. “Schneiders is a brand that’s a true gem – it has an excellent line-up of quality products and they’re a terrific group of people to work with. We’re thrilled to have been awarded their account.”

Phil Haynes, Co-Founder and Creative Director at McDonnell Haynes commented, “Even though people may not know us for packaged goods advertising, the Schneiders marketing group recognized that we have a very strong team with many years of experience on national brands.”

About Schneiders:
For over a century, the name "Schneiders" has been synonymous with craftsmanship, tradition, and quality products. The Schneiders brand is owned and distributed by Maple Leaf Foods – Canada’s leading food processor, exporting to more than 80 countries in the world.

About McDonnell Haynes Integrated Communications Partners
McDonnell Haynes Integrated Communications Partners is one of the leading, independent marketing communications companies in Canada. Founded in 1986, the agency specializes in brand management and prides itself on taking an integrated, media-neutral approach to message creation. The agency is also recognized for its innovative Maximized Collateral Marketing™ process. The three simple principles of “Look deeper, aim higher and work harder” define the agency’s approach for developing creatively-compelling, results-generating solutions for a wide range of clients including Schneiders, TD Bank Financial Group, CHIP (Canadian Home Income Plan), TARION Warranty Corporation, Toronto Transit Commission, Shade-O-Matic, ACE Bakery and George Brown College.

For more information, contact:
Marylou Hilliard
McDonnell Haynes Integrated Communications Partners
416-467-8068 Ext. 226
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 12:42 AM | Comments (0)

August 04, 2021

Johnny Lew's Sports Supplies Buffalo Wild Wings Grill & Bar Newest Locations with Professional and NCAA Flags

Johnny Lew's Sports, a fast growing online Sports Store, announced today they have completed a large order to supply two Buffalo Wild Wings Grill & Bar locations with Sports Memorabila.

(PRWEB) August 7, 2021 -- In pursuit of their growth strategy Johnny Lew's Sports has just completed an initial supply of NFL and NCAA flags for the Buffalo Wild Wings Grill & Bar's two newest locations.

"This is an exciting opportunity for our fast growing online sports business," said John Lewandowski, owner of Johnny Lew's. "Buffalo Wild Wings Grill & Bar couldn't be a better fit for our business," Lewandowski continued. He commented that, "They are very focused on the sports fan and concerned with providing an atmosphere tailored to the dedicated team enthusiast...that’s what Johnny Lew's Sports is all about".

Since operations began at Johnny Lew's Sports (www.johnnylew.com) the organization has grown its sales over 100% per quarter for the last three quarters. "We strive to provide the sports fan with quality team gear and deliver directly to their door, we also look to partner with larger organizations to supply them with their team needs...Sports Bars, Advertising & Promotional companies have utilized Johnny Lew's for various events, including Super Bowl functions, Little League and Fund Raising.

Buffalo Wild Wings Grill & Bar is one of the Top 10 Fastest-Growing Restaurant Chains in the country, and our concept is more than just a NY-style wing joint with 12 signature sauces. We are also a sports bar, complete with a full menu featuring everything from salads to appetizers to burgers, and a variety of specialty items. All served in a relaxed, comfortable atmosphere where people like to hang out with friends, play trivia on our NTN system and watch their favorite games on one of our many big-screen TVs. At Buffalo Wild Wings Grill & Bar, you can always feel comfortable pulling some tables together with your friends and staying as long as you like. We are a fun, edgy, high-energy and easygoing restaurant — much like the personality of our customers. You can learn more about Buffalo Wild Winds Bar & Grill at www.buffalowildwings.com.

Johnny Lew’s Sports provides quality NFL MLB NHL NBA & NCAA team gear; visit them at www.johnnylew.com to learn more about this rapidly growing company. "How do you show your team spirit? Find out at www.JohnnyLew.com

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

Howard B. Schiffer of Vitamin Angel Alliance Honored with Lifetime Achievement Award at the Newport Summit

Howard B. Schiffer, Founder of Vitamin Angel Alliance, was honored last week with the Lifetime Achievement Award at the Nutrition Business Journal’s Newport Summit.

Santa Barbara, CA (PRWEB) August 4, 2021 -- Howard B. Schiffer, Founder of Vitamin Angel Alliance, was honored last week with the Lifetime Achievement Award at the Nutrition Business Journal’s Newport Summit.

The NBJ/Newport Summit is an annual convention of the world’s leading nutritional corporations and manufacturers in the progressive natural, organic, health, and nutrition industries. Schiffer received his Lifetime Achievement award for the impact Vitamin Angels has had in addressing the international malnutrition crisis that has affected hundreds of millions of people, most of them children.

Schiffer, who was known throughout the natural foods marketplace for developing and marketing quality new products reinvented his career as a result of the 1994 Northridge earthquake. As he recounted in his acceptance speech “We received a call from the relief people immediately after the quake. People weren’t eating correctly. They were living in tents and were very stressed out; all of the conditions were ripe for an epidemic or opportunistic infections to spread.” Within 72 hours, Schiffer had arranged for three large pallets of vitamins to be delivered for the relief effort.

“And in that moment,” Schiffer said, “I found my calling. For my entire career I had helped create and market natural products for those who could afford to buy them. Now I had a different purpose. To provide basic nutrition to people in need.”

In 2004, its tenth year, Vitamin Angel Alliance shipped 23.4 million supplements to over 40 countries. In the first five weeks of 2005, Vitamin Angels shipped over 10 million supplements to tsunami survivors in Sri Lanka, India and Indonesia.

Following the award ceremonies, senior natural food executives commented on Schiffer’s contributions and the role Vitamin Angels plays in fighting malnutrition around the world.

“Vitamin Angel Alliance reminds us that providing people with basic nutrition is always the first step in making this world a better place,” said Elliott Balbert, CEO of Natrol. “Their efficiency and integrity in making sure the vitamins reach the poorest of the poor, makes it an honor to work with them. Vitamin Angels is changing lives – ours and the people we get to help.”

“Vitamin Angel Alliance, through the depth of their network and relationships, has made a difference. We’re amazed by the speed, passion and commitment with which they respond to those in need of nutritional supplements,” said Len Monheit, President of NPI Center. “Over the past decade, more than a hundred million vitamins and other supplements have saved the lives and eyesight of millions, providing them with a chance for a productive future.”

“Vitamin Angel Alliance is a leader, providing vitamins to families around the globe who otherwise would be at risk of disease. The Alliance is ready when disaster hits,” said Dot Boyd, President of NNFA West, “Being involved with the 'Angels' adds meaning and joy to my work in the natural foods industry.”

Al Powers, President of NOW Foods stated, “Vitamin Angels carries the vision that many of us in the natural product industry share; that we can change the world by what we do.”

For further information about Vitamin Angel Alliance and what you can do to help, call (805) 565-9919 or visit their website at www.vitaminangels.org. For additional information please contact Alissa Sears at Christie Communications at (805) 565-4122.

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Posted by Industrial-Manufacturing at 02:32 AM | Comments (0)

New Limited Edition Bottled Iced Tea Added to The Republic of Tea's Sip for the Cure Line--Proceeds Benefit Susan G. Komen Breast Cancer Foundation

The Republic of Tea continues to benefit the fight against breast cancer with a new limited edition bottled iced tea -- Sip for the Cure Pink Lemonade Iced Green Tea. The company will donate 10 percent of the sale of this limited release iced tea directly to the Susan G. Komen Breast Cancer Foundation. This unsweetened, organic, ready-to-drink iced tea will be available exclusively during National Breast Cancer Awareness Month -- October 2005.

(PRWEB) August 4, 2021 -- The Republic of Tea continues to benefit the fight against breast cancer with a new limited edition bottled iced tea -- Sip for the Cure Pink Lemonade Iced Green Tea. The company will donate 10 percent of the sale of this limited release iced tea directly to the Susan G. Komen Breast Cancer Foundation. This unsweetened, organic, ready-to-drink iced tea will be available exclusively during National Breast Cancer Awareness Month -- October 2005.

The new limited edition Pink Lemonade Iced Green Tea joins the popular Sip for the Cure line of fine teas and tea marmalade. Each product is made from premium China green tea, is all natural and preservative free.

The Sip for the Cure line includes:
NEW LIMITED EDITION: Bottled Pink Lemonade Iced Green Tea – Expertly brewed unsweetened, organic iced green tea blended with refreshing pink lemonade.

Pink Grapefruit Green Tea – Green tea blended with citrus petals and blossoms.

Pink Grapefruit Decaf Green Tea - Naturally decaffeinated green tea with citrus petals and blossoms.

Pink Lemonade Green Tea (hot) - The nostalgic flavors of tart-sweet pink lemonade juxtapose with the crisp clean flavors of green tea.

Pink Rose Green Tea - Delicate pink blossoms and petals lend an elegant floral note to the bright, fresh flavor of China green tea.

Pink Lady Apple Green Tea – Exclusive to The Republic of Tea, the intensely sweet essence of Australia’s Pink Lady Apple, the “blushing apple,” is the ideal counterbalance to healthful green tea.

The new Sip for the Cure Pink Lemonade Iced Green Tea has a suggested retail price of $1.99 per 12 fl. oz. bottle, and is offered subject to availability, October 1-31, 2005. Sip for the Cure tea is available in full-sized tins containing 50 all natural, unbleached, round tea bags and have a suggested retail price of $10 -$12.50 (for decaf). Refillable Traveler’s Tins hold six tea bags with a suggest retail price of $4.75 - $5. The Pink Grapefruit Tea Marmalade (13 oz. jar) has a suggested retail price of $7.25. Hot teas and marmalade are available year round.

The Sip for the Cure line and additional products from The Republic of Tea are available nationwide at natural and specialty food stores, cafes, through the company Web site, (www.REPUBLICofTEA.com), mail order catalogue and by calling 800-298-4TEA (4832)

With the goal of $1 million in donations to the Komen Foundation, The Republic of Tea contributed over $385,000 to date and continues to give a portion of revenues directly to the Komen Foundation from all Sip for the Cure products sold -- nothing to mail in and no response required from customers. For 2005, The Republic of Tea has guaranteed a minimum donation of $50,000 to the Komen Foundation through the Sip for the Cure program.

The contributions are as follows:
Sip for the Cure Bottled Pink Lemonade Iced Green Tea (12 fl. oz.) - 10 percent of bottle sales
Sip for the Cure Tea (50 tea bag tin) - 75 cents per tin sold
Sip for the Cure Tea (Traveler’s Tea Tin – six tea bags) - 36 cents per tin sold
Pink Grapefruit Tea Marmalade (13 oz. jar) - 55 cents per jar sold

The Susan G. Komen Breast Cancer Foundation was established in 1982 by Nancy Brinker to honor the memory of her sister, Susan G. Komen, who died from breast cancer at the age of 36. Today, the Foundation is an international organization with a network of more than 75,000 volunteers working through local Affiliates and events like the Komen Race for the Cure to eradicate breast cancer as a life-threatening disease. A global leader in the fight against breast cancer, the Foundation fulfills its mission through support of innovative breast cancer research grants, meritorious awards and educational, scientific and community outreach programs around the world. Together with its Affiliate Network, corporate partners and generous donors, the Komen Foundation has raised more than $740 million for the fight against breast cancer. For more information about breast health or breast cancer, visit the Foundation’s Web site at www.komen.org or call the Foundation’s National Toll Free Breast Care Helpline at 1.800 I’M AWARE (1.800.462.9273).

The Republic of Tea was founded in 1992 with the purpose of enriching people’s lives through the experience of fine teas and the Sip by Sip way of life – a life of health, balance and well-being. It is a progressive and socially conscious business recognized for being the leading purveyor of over 150 premium full-leaf teas and herbs, ready-to-drink bottled iced teas (no carbohydrates, no calories and unsweetened) for fine restaurants and retail, healthy chai concentrates, the world’s only Tea Honey, Tea Jam, exclusive Imperial Republic Tea Oil, motivational business books and nature-inspired tea ware.

Media contact: Marideth Post, Minister of Enlightenment, The Republic of Tea, 415.382.3443, e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 02:31 AM | Comments (0)

Gluten-Free Lifestyle Site Launched by Wheat Free America

New website offers tips and breaking news on gluten-free travel, dining and product launches. Wheat Free America shows those with celiac sprue disease or gluten intolerance how to live full, healthy lives with good food and great experiences.

(PRWEB) August 5, 2021 -- A new lifestyle Website for people with celiac disease and other gluten-related food intolerances has been launched at www.wheatfreeamerica.com.

The Website features travel tips and information on resorts or destinations that offer gluten-free meals, updates on restaurants around the country that provide gluten-free options, and breaking news that affects the community. Current vacation sites include a chateau in France and a dude ranch in America's west.

The site's gluten-free test kitchen, managed by a trained dietician and wife of a celiac, offers casual, blog-style insight into how gluten-free products actually deliver in the kitchen and the challenge of converting standard recipes into gluten-free dishes

A section for parents and kids with celiac is also offered, that includes information on gluten-free summer camps, links to kid-specific sites and recipes.

Visitors to the site are invited to submit their headshot to the "Celiac Hall of Fame", which the webmasters say is planned to show the faces of people all over America who are living gluten-free. Headshots should be sent to: e-mail protected from spam bots. Surfers can also submit their own GF recipes in the test kitchen section, online.

Companies or organizations with news or product launches related to the gluten-free lifestyle may submit press releases to e-mail protected from spam bots for consideration.

Melanie Suggs
e-mail protected from spam bots

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

Health Concerns and More Mobile Lifestyles Are Driving “On-the-Go” Foods Market

Research shows a new growing trend of healthy eating among people with busy lifestyles.

New York, NY (PRWEB) August 4, 2021 -- U.S. consumers are increasingly opting for foods, and especially healthier foods, that require minimal or no preparation. And, as a result, the market for “on-the-go” foods is expanding, both in terms of products and places where one can buy them, according to On-the-Go Eating: Consumer Mindsets, Menu Trends and Product/Packaging Innovations, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.

Of course, portable foods are nothing new, as anyone who has eaten at a fast-food restaurant can attest. But what’s changing, according to the report, is the types of venues where consumers can buy on-the-go meals: more traditional “sit-down” restaurants, supermarkets, convenience stores, and even vending machines.

One of the strongest signs that consumer attitudes and eating habits are being greatly altered by on-the-go lifestyles is the blurring of the line between meals and snacks. At the same time, Americans are taking a more balanced approach to eating on-the-go, realizing the need to balance convenience with healthy eating, the report notes.

“Americans now spend more than 100 hours a year commuting to work, and these statistics represent growth potential for convenient food products tailored for eating on-the-go,” said Don Montuori, acquisitions editor of Packaged Facts. “In particular, car-friendly food packaging designed to be hand-held, spill-free, and cup-holder compatible is in heavy demand.”

On-the-Go Eating examines the market for convenient and hand-held foods in quick-service and fast-casual restaurants, mass-market food retailers, and alternative channels, such as convenience stores and vending. Key trends covered include the steadily growing demand for gourmet sandwiches in foodservice channels and their untapped market potential in supermarkets, convenience stores, and other mass-market retailers; the impact that litigation and new and proposed legislation is having on food producers and marketers; and the increasing focus on combating obesity and related illnesses in the United States via healthier fare, including among kids.

Priced at $3,000 this report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1077422.html. It is also available at MarketResearch.com.

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

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

Banana Leaf, Thai Cuisine earns covetd AAA Diamond Award.

Banana Leaf, Thai Cuisine in Dallas Texas Earns Coveted AAA Diamond Award

Dallas (PRWEB) August 4, 2021 -- For the first year, Banana Leaf has earned the highly recognized AAA Diamond rating.

“Only properties that meet the strict quality criteria required to become AAA Approved receive a AAA Diamond rating,” said Michael Petrone, director, AAA Tourism Information Development. “AAA’s Diamond Rating System is the most respected restaurant and lodging rating system in the industry. The AAA Approved sign provides quality assurance, and the AAA Diamond rating helps travelers choose properties that offer the extent of facilities and amenities they want – from simple to luxurious.”

“We are extremely pleased to have earned this award,” said Jesse Nilkamhaeng, Business partner. “It is recognition of the hard work that goes into creating and operating a restaurant establishment.”

Banana Leaf, Thai Cuisine offers fresh, distinct and well-seasoned entrees for a true taste of Thai. In addition to its excellent Thai food, Banana Leaf customers enjoy a relaxed atmosphere with a warm and cozy home style décor. Banana Leaf has also voted one of the top ten best new restaurant by Dallas Morning News - locally renowed newspaper in Dallas-Fortworth.

Banana Leaf provides full line of fine dining services including full bar, outdoor patio, private room, full service catering. This authentic Thai cuisine opens 7 days a week for lunch and inner. For more information and full line of Banana Leaf services, visit www.thaibananaleaf.com

More than 55,000 lodgings and restaurants are evaluated by AAA each year. Approved properties are listed in AAA’s popular Tourbook guides, which are offered free to members, in print and on AAA’s member Web site, aaa.com. The AAA Diamond rating are featured in these listings to facilitate travel decision making.

AAA’s restaurant evaluations are conducted by a team of 65 highly trained professionals who visit properties throughout the United States, Canada, Mexico, and the Caribbean. AAA first starting listing accommodation information in its travel publications in the early 1900s. In 1937, the first field inspectors were hired, and the current Diamond Rating System was introduced in 1977. For more information about the Diamond Rating System, visit aaa.com/Diamonds.

As North America’s largest motoring and leisure travel organization, AAA provides nearly 48 million members with travel, insurance, financial and automotive-related service. Since its founding in 1902, the not-for-profit, fully tax-paying AAA has been a leader and advocate for the safety and security of all travelers.

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

August 6th 2005 – Satchel’s Market Welcomes North Park Hill Neighbors, Denver Residents, and Friends in Grand Opening Party.

EVENT: Satchel’s Market Welcomes North Park Hill Neighbors, Denver Residents, and Friends in Grand Opening Party. TIME: 6 AM until 10 PM LOCATION: Corner of Fairfax and 28th Ave, North Park Hill Neighborhood, Denver, CO WHY: Celebrate our new friends and neighbors, as the Casalini family's Satchel’s Market opens to Denver residents. WHAT: We are going to have hourly specials starting with $1.00 shots of espresso. Our hours for the grand opening will be from 6am to 10pm. A local dou will be performing to kick off our evening of desset and coffee.(Every Friday and Sat night) Local artist Anna Loring, our first artist showing work will be on hand. Darby Kim, young piantst extraordinaire will be performing. Many of our food vendors will also be on hand to educate the customers on healthy eating and extend a helping hand on the big day.

(PRWEB) August 4, 2021 -- * ABOUT Satchel’s Market*

At the end of the month of July 2005, the neighborhood of North Park Hill welcomed a new business to the neighborhood – speciality food store Satchel’s Market. “We cannot express how thrilled we are to be in such an amazing neighborhood, both as residents and now business
owners,” says Andrew Casalini, founder of Satchel’s Market. You’ll find Satchel’s market just off the corner of 28th and Fairfax, on 28th Avenue in Denver, Colorado.

Casalini and his family, wife Jen, and children Siena, Sage, and Satchel – the store’s namesake -- will be on hand in the coming months to greet you, Park Hill neighbors, and all of Denver as the specialty food market makes it’s debut. Satchel’s Market will offer specialty foods, as well as a deli and breakfast menu.

What are specialty foods?? – You’ve probably heard that term before – and thought to yourself – oh yes, Whole Foods sells those products. Or you’ve read a fancy quote like this one from California’s Long Beach Press-Telegram, “Specialty grocery stores are an emerging trend in response to consumers' growing taste for high-end, gourmet food, freshly made and pre-packaged, or sold by the pound for fancy picnics.”

Satchel’s market is not about to be a place for picking up “fancy picnics” – the market aims to skip any pretensions and make its customers feel comfortable with personal service. “Sure you can drive to Whole Foods to get the products you want, says Casalini. “But it's the personal touch and passion for the food that will set us apart. Where else can you go in Park Hill and get a cheese platter with three different cheeses, olives, dried salami, and figs?”

Fare will consist of a selection of fine cheeses, hand made chocolates, artisan breads, gourmet sandwiches, desserts and pastries. “What I am excited about too,” says Jen Casalini, mother and business partner – “is for other families like myself to have the opportunity to walk this beautiful neighborhood, and along the way will be able to pick something up that will be special for the family.”

“I’ve seen Andrew's expertise first hand," says local accountant Sarah Kim, "he has a way with food and presentation, the golden touch, really." Andrew Casalini has over 10 years of experience in the retail food industry.

For coffee lovers, Satchel’s Market will be the only venue right now in Park Hill to get fresh and authentic Italian Illy Coffee. Not only will you be able to enjoy coffee, expresso drinks, and teas at the market, but also the community of Park Hill. “We aim to create new friends at our dessert nights, wine and cheese tastings, and art openings," says Jen Casalini. “Also, for time pressed customers we can help you either cater your next gathering, or even host your event,” adds Andrew Casalini. Satchel’s Market plans to be of service for the Park Hill neighborhood, and to any customer who walks through the door. “We plan
to take it one year at a time, and we’ll try our best to fill any special request,” says Andrew. But with The National Association for the Specialty Food Trade, reporting sales of gourmet and specialty foods jumping 16 percent between 2002 and 2004, to a nearly $25 billion marketplace, and with the Casalini family’s dedication to the business, it’s likely that Satchel’s market will continue to be a beacon to those seeking quality foods, personal service, and a warm neighborly smile.

Greg Rasheed, Director of the neighborhood association, the Greater Park Hill Community, Inc. also adds:

"I want to support Satchel's Market because it is a nutritionally sound market. Also, Andrew is a community-minded person dedicated to Park Hill and its continued growth and success. Please come visit and support Satchel's Market, truly a beacon of light for all of Park Hill, a comfortable, friendly atmosphere."

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

Atkins Bankruptcy And The Next Big (Raw) Diet Trend

Amidst the Atkins bankruptcy goings-on one might wonder where the next big diet trend will come from. Could it be the raw food diet?

(PRWEB) August 4, 2021 -- Amidst the Atkins bankruptcy goings-on one might wonder where the next big diet trend will come from.

Could it be the raw food diet?

Celebrity proponents include Madonna, Sting, Woody Harrelson, Demi Moore, Natalie Portman, and Uma Thurman.

Websites and books abound including TheGardenDiet.com from authors of the ebook by the same name, RawFood.com from popular speaker David Wolfe, and RawFoods.com boasting the largest community of raw-vegans online including an active bulletin board (community forum).

Folks claim that raw food diets have helped them heal from cancer, fibromyalgia, diabetes, candida, asthma, and other diseases.

The FDA reports that all cooked and processed foods contain toxins such as carcinogens, mutagens, trans fats and free radicals. They also claim that if warnings were issued about cooked foods that "there would be little left for people to eat".

Raw food enthusiasts want to show that it can be done!

For more information contact Johanna Talifero at 661-242-1479.

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

August 03, 2021

Kentucky Living Readers’ Choice: Moonlite Bar-B-Q Inn is the Best of Kentucky Barbecue

Kentucky Living readers' votes are in for Kentucky's "Best Ofs", and they say Moonlite Bar-B-Q Inn is the best barbecue in Kentucky.

(PRWEB) August 3, 2021 -- The votes are in from Kentucky Living readers for the best of Kentucky. In March, Kentucky Living asked readers to send in their votes for 18 Kentucky “Best Ofs,” from fishing spot, to antiquing, to barbecue. View the Full list at: http://www.kentuckyliving.com/article.asp?articleid=1492&issueid;=257

What Makes Moonlite the Best in Kentucky Barbecue? - Good Food and Family Tradition

Moonlite Bar-B-Q cooks in the old fashioned Kentucky tradition. Placing meats personally selected for quality in their custom built hickory fired pits and cooking them slow and long, giving the meats that distinctive hickory flavor. When you visit Moonlite, you can smell the difference even before you taste the southern style food that has made them legendary.

Back in February, 1963, Catherine and Pappy Bosley bought the Moonlite for $50,000 from Sonnie and Sadie Bertram and J.C. & Betty Stinson. The Bosley's used the 5,000 dollar profit from selling their house to make the down payment, moved in with Catherine's mother and entered the restaurant business with no experience, and little formal education. Then, the Moonlite was a fourteen year old barbecue joint with 30 seats including stools at the counter. He was 48 and she 42, they had five children.

People often ask what led up to buying the Moonlite -

Pappy drove a cab for Veterans Cab Company, and worked at Fleischman’s Distillery. Catherine was a foreman at Glenmore Distillery. It was Pappy’s layoff from Fleischman’s that caused them to reexamine their opportunities. The owners of Moonlite were ready to sell, as they were looking to retire. The restaurant had been around then for 14 years and was well known to the Bosley’s being near Catherine’s mother’s house. •Their five children grew up working next door to the Moonlite at the Big Dipper (a local hamburger joint),

Over the last thirty-five plus years, Moonlite Bar-B-Q has grown into a very special business. In this time of large chains and merged companies Moonlite has grown as a family business. Hugh and Catherine are now passed away, But, four of thier five children and several grandchildren work together to keep things going and growing at a slow, steady rate that now requires a staff of over 120 dedicated members working various facets of the business. These areas now include a 350 seat restaurant, a U.S.D.A. inspected processing plant, an extensive catering department (capable of serving 15 to 15,000 with unparalleled quality and professionalism), a wholesale division serving the region with Barbecue and related products through distributors in a four state area, a busy carryout department, and now publishing a Cookbook (Family Favorites from Moonlite, Recipes That Founded A Kentucky Tradition)available nationally. All this from a thirty seat, roadside restaurant in 1963.

Catherine kept her job at Glenmore until retiring just in case they didn’t make it in the restaurant business…They had no experience but worked hard. Late in her life before she passed away, she finally told her Grandson Patrick Bosley, that, "Moonlite just might make it", but "you should keep your options open just in case."

The secret to Moonlite's Fame has always been two parts: Pappy's and Catherine's tradition of treating customers like friends and family, and cooking food like they did at home.

Tra · di · tion (tre dish´ shen) 1. the handing down orally of stories, beliefs, customs, etc. from generation to generation 2. a long-established custom or practice that has the effect of an unwritten law

Posted by Industrial-Manufacturing at 04:24 AM | Comments (0)

Comfort Gourmet Dessert Wins Edwards® "Indulgence" Contest

Trendy "Tini" and Key Lime Pops were rated high.

Atlanta, GA (PRWEB via PR Web Direct) August 3, 2021 -- American Eagle pilot Bonnie Hicks of Lancaster, Ohio, claimed a Grand Prize valued at $5,000 in the "Edwards Invent Your Own Indulgence" national dessert contest. Bonnie delighted judges with her "Georgia Pecan Sweet Potatoes" topped with lightly-toasted marshmallows, cinnamon, and nuts.

"You took an old school tradition and created comfort gourmet," said Five-star Corporate Executive Chef Fritz Schultz, as he presented Bonnie the Grand Prize medal. "Visually it's a knock-out. And it has a very unique flavor."

Bonnie, who flies out of Chicago's O'Hare Airport, was one of three national finalists who recently competed in the last round of judging before Edwards renowned Chef Fritz and Chef Kit Kiefer, Corporate Executive Chefs for Schwan's Bakery, Inc., makers of Edwards desserts.

"Her creation was an innovative idea that could be served as a side dish and/or a dessert," explained Chef Kit. "Ease of preparation was really good. And there's a nice collision of textures."

As the Grand Prize winner Bonnie and a guest will be whisked away for a week-long, gourmet get-away at the CuisinArt Culinary Resort and Spa in Anguilla, British West Indies. When she's not flying, Bonnie enjoys horseback riding, gardening, traveling and cooking.

Other "Indulgence" finalists included: 2nd Place winner Susan Scarborough of Fernandina Beach, Fla., who chose Edwards Key Lime Pie Slices to develop "Temptational Key Lime Macaroon Pops" and 3rd Place winner Elise Lalor of Issaquah, Wash., who incorporated Edwards Key Lime Pie into her recipe for "Key Lime Tiramisu."

"We've received some fabulous recipes and we're very proud of the creativity that this event has inspired," said Melinda Pritchett, Edwards Brand Manager. "With creations such as these, it's clear that with Edwards, you don't need a lot of time or culinary experience to prepare quick and easy gourmet-quality desserts."

The Georgia-based Edwards, known for its best-selling Key Lime, Lemon Meringue and Georgia Pecan pies, sponsored the contest. The contest began April 15th and accepted entries of original recipes through July 8, 2005. The finalists arrived in Atlanta for a live, cook-off at the Schwan's Bakery Innovation Center where each contestant recreated her recipe and presented it for judging. Recipes were judged on ease of preparation, creativity, appearance, and taste.

"Unbelievable ideas," said Chef Fritz. "There was a separation of less than 10 points between the winners. Each finalist has a unique culinary skill."

Elise's Key Lime Tiramisu was an instant hit. Presented in martini glasses and garnished with dark chocolate shavings and raspberries, Elise is the consummate contestant. She wins, often. Married and the co-owner of a travel agency that specializes in Scandinavian and European destinations as well as adoption travel, Elise collects cookbooks as souvenirs.

"The Tiramisu has a very gourmet finish. It can be prepared in advance and can be out on the table when people come over to your home," said Chef Fritz.

"The martini glass brings it to a white tablecloth look. And it has an interesting combination of flavors," added Chef Kit. "To take an old-style technique, tiramisu, plus two heavy expressions – coffee flavor with key lime -- was fantastic."

Chef Fritz, formerly with Westin Peachtree Plaza Hotel and Veni Vidi Vici restaurant in Atlanta, praised finalist Susan Scarborough for fashioning a dessert with opportunity. Married and the mother of four, Susan is a decorative artist and portrait artist. "She turned a regional Key Lime pie into a gourmet dessert," Chef Fritz explained. "And it eats great. These desserts are on trend." Chef Fritz has won medals in several national and European culinary competitions. He was named "Chef of the Year," "Culinarian of the Year," and "Culinary Educator of the Year" by the American Culinary Federation.

Five-star Chef Kit Kiefer, owner and founder of legendary Atlanta restaurant Kiefer's, has three First Place titles in International Cuisine, the Governor's Award, as well as numerous culinary medals. Chef Kit serves on the Board of the American Culinary Federation, is a culinary instructor, and is published in several leading magazines such as Southern Living and The National Culinary Review.

Edwards "Indulgence" contestants submitted recipes from across the United States. Entries were narrowed to 12 semi-finalists by an independent home economist and later to the three finalists.

In addition to the Grand Prize getaway, other prizes included: a product coupon entitling all entrants to a free, Edwards dessert and a $250 gift certificate to specialty retailer Williams-Sonoma. The three finalists also won an all-expense paid weekend in Atlanta to compete for the Grand Prize.

Winning desserts will be showcased in the upcoming 2005 Fall Edwards Quick & Easy Dessert booklet. Look for the free booklet at participating grocers and the great creations on the Edwards Web site www.edwardsbaking.com. Edwards desserts are available as whole pies and in two-slice packages. Flavors include the No.1 selling Key Lime, Lemon Meringue, Georgia Pecan, Turtle and OREO®, among others. Edwards gourmet desserts are found in grocer's freezers nationwide.

The Edwards Baking Company was founded in 1950 by namesake Tom Edwards as a small retail bakeshop in Atlanta. Now based in Suwanee, Georgia, Edwards desserts are sold by Schwan's Bakery, Inc. Schwan's Bakery is a division of The Schwan Food Company, a world-leading manufacturer, marketer and distributor of frozen foods.

Note: Photos Available Upon Request Electronically

Deb McGhee Speights
Veux Marketing, Inc.
404-975-4857 (Office)
404-871-8444 (Pager)

Posted by Industrial-Manufacturing at 04:23 AM | Comments (0)

Confetti Pelino & Bomboniera USA Brings Prize Winning Italian Candy to US

Launches expanded Website at www.confettipelino.com for candy (confetti) and favors (bomboniere).

Chicago, IL (PRWEB) August 3, 2021 -- The full line of world-famous House of Pelino "confetti" candies and favors are now available in the U.S. exclusively through Chicago-based Confetti Pelino and Bomboniera USA. The “confetti” are also known as Italian sugared-almonds from Sulmona, Italy. The favors are also known as “bomboniere” in Italian.

The prize-winning candies are made by hand in a four-day process from a recipe over 300 years old. No flour or other starches are used, making these unique confections delicious and truly authentic. This tradition has garnered the Pelino factory 12 “Gran Prix” awards and 31 gold medals for confectionary excellence around the world.

The special favors and candies are presented at every important occasion in Italian life. The candies themselves have colors for traditional uses -- white for weddings, silver for 25th anniversaries, gold for 50th anniversaries, red for graduations, green for engagements, sky blue or pink for christenings. Traditionally, sugar-coated almond confetti are used; however confetti are also available with a variety of fillings including hazelnuts, coffee beans, and chocolate.

“The candy was a huge hit. Thank you so much for everything. They were perfect. It was a pleasure working with you.” -- Carol, Wilmette, IL. Another says, “I received the package on Friday and both my husband and I love them! I am delighted to have you as a resource for the confetti. “-- Marylee, Purchase, NY.

“We are very pleased to be the exclusive US provider of Confetti Pelino candies and favors,” says Jamie Zorn, founder of Confetti Pelino and Bomboniera USA. “We work closely with the Pelino factory to bring the tradition of Italy to our customers’ special occasions.”

Confetti Pelino & Bomboniera USA offers Pelino's complete line of confetti, including flower arrangements and favors, as well as special gift and holiday items for Valentine’s Day, Easter and Christmas. Available exclusively at www.confettipelino.com.

About Confetti Pelino & Bomboniera USA
Confetti Pelino & Bomboniera USA is the exclusive provider of Pelino confetti (sugar-coated candies), custom-designed bomboniere (favors), handcrafted decorative flowers, and gifts for all types of special occasions. Prices start at $28 per kilo (2.2 lbs) for the candies, and $2.50 for confetti flowers and favors. Quantity discounts and wholesale pricing are available. For more information or to place an order, visit www.confettipelino.com.

Jamie Zorn
312 498 2119
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:22 AM | Comments (0)

Single-cup Brewers Heat Up Luxury Coffee Trend At Work and At Home

The latest trend in coffee is the emergence of single-cup brewers. These are the newest in coffee pots and pre-measured and packaged coffee that makes coffee one cup at a time. The trend began in the office market and is quickly moving into the home market. That's because it offers coffee lovers a simple, clean, fast and efficient way to make a perfect single cup of coffee everytime. They no longer have to make a whole pot of coffee if all they want is a single cup.

Fairfield, NJ, (PRWEB) August 3, 2021 -- For more than a decade, the gourmet coffee trend has been steadily climbing, with specialty coffee houses and upscale chain shops sprouting up everywhere from urban street corners to suburban strip malls, and with grocery stores selling freshly-ground exotic beans from all over the world to a swelling audience of luxury coffee-lovers. The only place it seemed a coffee gourmand couldn't get a freshly brewed, custom-prepared cup of java was at work, where double burners hosting a hardly-fresh pot of regular and one of decaf usually ruled the day. But that, too, has changed.

“There are so many trends – both on the consumer side and the business side – that have converged to make luxury office coffee such a popular corporate perk,” notes Judson Kleinman, president of Corporate Essentials, a beverage service firm for professional businesses in the NY-metro area. “But by far, the newest and strongest of these trends is the emergence of the Single-Cup Brewers,” he says.

Single-Cup Brewers work using sealed cartridges or cups of prepackaged, pre-measured coffee, which are inserted in the machine prior to brewing. After selecting and inserting a cartridge or cup, then pushing a button, the machine brews a fresh cup of coffee in usually about 30 seconds. Although Single-Cup Brewers have been available to the corporate market for several years, Kleinman notes that the past year saw a surge in the technology behind the machines for both the office and the home, as well as in the widespread availability of a host of premium quality coffees for those machines. “Today, manufacturers like Keurig have partnered with several coffee brands to create more than 100 different flavors and strengths of coffee, along with other hot drinks like tea or cocoa,” Kleinman explains.

What's more, the industry is hard at work developing the “next generation” of Single-Cup Brewers that use “pods” of specialty coffee pre-wrapped in filter paper in place of the cartridges and cups. “The technology has been used for years in Europe to control quality and costs when making espresso,” Kleinman explains. Corporate Essentials has tested several models of this new equipment, and Kleinman believes the technology is “very close – we're right around the corner from a market introduction.”

Single-cup brewers at home
Fueling the rise in popularity of Single-Cup Brewers, several manufacturers of these traditionally corporate machines recently began marketing smaller consumer models for the home. “It wasn't until 2004 that Single-Cup Brewers for the home market really began to take off,” Kleinman explains. “The appeal of making a custom cup of coffee in your own kitchen – whenever you want it, however you want it – with no mess, and within 30 seconds, drives strong consumer sales of these Single-Cup Brewers for the home,” he adds. Once consumers experience the quality and convenience of single-cup, luxury coffee brewing at home, Kleinman says, the contrast with average coffee at the office becomes far more pronounced, and much less acceptable.

Employees and Employers See the “Perks”
According to recent research by Automated Merchandiser, the trade magazine that follows the Office Coffee Service (OCS) industry, there are benefits to be had on both sides of the boardroom table when it comes to offering luxury coffee as an office perk.

For instance, The 2005 National Coffee Drinking Trends survey, which was conducted by the National Coffee Association and referenced in the report, confirmed that more Americans are drinking specialty coffee (52% in 2005, as opposed to 49% in 2004). Of those coffee aficionados, the percent that drink gourmet coffee away from home spiked 11%. The most popular place? Work, of course. The bad news is that NCA reports most of these specialty-coffee-loving office workers had to leave their offices to find their favorite cup of joe. “This represents a huge potential for lost productivity, when more and more employees are heading out the doors and down the street for a good cup of coffee,” Kleinman points out. “Employers are realizing that the key to keeping workers happy and at their desks is to bring the gourmet coffee to them.”

The good news is that, once employers institute in-house specialty coffee services, employees do view it as a significant “perk.” Gerald (Jerry) Kundla, Director Facilities & Office Administration at VNU Inc., a leading international media and information company, notes, “We had several employees who would spend $6, $10, even $12 per day on specialty coffee outside the office. They've commented that the single-cup brewing system is almost like getting a raise for them.” Kundla notes, too, that the perks extend to client service as well. “The fact is that more and more people are jumping on the gourmet coffee bandwagon. And being able to offer clients or prospects a variety of high-end coffees from our own pantry right before a meeting just reinforces that overall quality image that we want to project.”

According to the Automated Merchandiser report, published this month on its web site, www.amonline.com higher coffee prices, coupled with a stronger, less downsized corporate economy and an unprecedented increase in the quality and variety of both coffees and equipment, led to a 5% jolt in OCS revenues during the past 12 months, bringing the industry to $3.56 billion in sales.

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

Melissa Chefec
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:20 AM | Comments (0)

August 02, 2021

Ozone Comes of Age: Chemical Free Technology in the UK

The patented Ozone Cleaning Systems from OzoneSafeFood are now available in the UK and Ireland. Used throughout the world in the food and associated industries, the equipment offers power and versatility, uses cold water and no chemicals and is 3,000 times faster than chlorine at killing bacteria.

(PRWEB) August 2, 2021 -- Developed over the last 25 years, the innovative systems combine power and versatility, with the fastest bacteria kill rates available of all industrial cleaning methods. They offer a safe cleaning method and are environmentally friendly, using cold water and no chemicals and producing no effluent.

The ozone based equipment can be used in place of traditional chemicals for the controlling of Listeria, E. coli, Salmonella and other micro organisms that are of constant concern to Quality Assurance Managers. Now all primary and secondary processors of beef, pork, poultry, seafood, dairy products, beverages, fruits and vegetables can take advantage of our companies patented vortex technology to topically clean all foods, integrate with ice machines and sanitize equipment. Application also abound across a diverse range of other areas, including water supplies, effluent control, building renovation, odour control, healthcare and catering.

Exclusively distributed in the UK and Ireland by CIProcess Ltd, the UK-based, innovative Cleaning and Process Systems Company, the patented equipment is used for cleaning and disinfecting in the food, water and associated sectors.

Eliminating the need for chlorine, Dave Adams, the technical Director of CIProcess states, “Chlorine has traditionally been the sanitizer of choice in the food processing industry, but experts share a growing concern about the dangerous byproducts such as trihalomethanes or dioxins produced when chlorine reacts with organic matter in the water. These substances are known carcinogens and are regulated in drinking water by the US Environmental Protection Agency."

Ozone gas is a naturally occurring tri-atomic form of oxygen that is formed as sunlight passes through the atmosphere. It can be generated artificially by passing high voltage electricity through oxygenated air. For over 100 years, ozone has been recognized as a superior methodology in the purification of potable water. However, due to the instability of ozone gas reverting back to oxygen, it has been difficult to harness the natural 'killing power' of ozone outside the confines of a water pipe. Our patented Vortex technology entrains ozone into the water until it is fully suspended; the natural process of reverting back to oxygen becomes delayed, allowing the water stream to exit the confines of a pipe with its natural micro organism killing power still in effect.

Because ozone is an unstable, highly reactive form of oxygen, it is 51 % more powerful than chlorine, the oxidizer most commonly used by most food processors, and 3,000 times as fast at killing bacteria and other microbes. Micro organisms also cannot develop a resistance to their ozone enemy, which they can with chemicals.

Ozonesafefood declared: “Ozone is effective as a disinfectant at relatively low concentrations and does not leave toxic by-products similar to those related to chlorination, the company claims. Because it decomposes quickly, ozone does not build up on surfaces the way detergents can if not removed by proper rinsing”.

One of the patented processes uses a system in which ozone is compressed into microscopic bubbles into a water solution. Applied to food products, it can help reduce pathogens and vastly increase the shelf life, with monitored tests giving some products up to 20 day increases.

Operating costs are reduced, by using cold water and no chemicals, and by reducing the steps in the cleaning process to a single step. The systems are available in mobile or static versions and can often be used through your existing pipework etc. Add this to an increased quality product and an extension to the shelf life, return on investment paybacks of fewer than 12 months are often achieved.

Recently launched into the Australian market at FoodPro 2005 in Sydney, Dave Adams further commented: “The show was an outstanding success, with a constant stream of users, government departments and the press, visiting the stand, which included working demonstrations of the patented technologies. Following the success of this show, the equipment will be displayed at FoodTech2005 in Telford in September – with the Australian, American and Chinese engineers on the stand to provide an insight of the equipments use around the world.”

The ozone systems are surprisingly affordable, and can usually pay for themselves in a short period with savings realized in utility and chemical expenses, plus the simplification of waste water treatments. Considering ozone has FDA / USDA approval, an exhaustive list of micro organisms that it is effective against with very limited contact time, organic listing, and significant chemical and utility cost savings, installing a CIProcess Ozone system is a unique opportunity to economically modernize a processing plant.

The products are successfully used in many sectors and new applications are constantly emerging. As part of CIProcess’s commitment to these technologies, our clients are invited to discuss their applications and submit their products and processes for testing in our test workshop or on site.

Ozonesafefood equipment is part of CIProcess’s extensive range of innovative cleaning and processing equipment including CIP/COP systems, laser cleaning, and ice blasting systems, tanks and vessels, electrical and hygienic installations.

For further information please contact:
David Adams – Technical Director
CIProcess Ltd
Unit 16 Park Farm Industrial Estate
Tel: +44 (0)1763-272884
Fax: +44 (0)1763-274636
E-mail: e-mail protected from spam bots
Web: www.ciprocess.co.uk

Posted by Industrial-Manufacturing at 02:08 AM | Comments (0)

Looking for Love in All the Wrong Places? Look No Further than your Morning Cup of Coffee

Close your eyes and imagine: The aromatic smell of freshly roasted and brewed coffee, your favorite breakfast item, and the morning paper. Ahhh ... what taste, what indulgence, what more could you ask for? That's the premise behind OwnAnythingCoffee.com -- a newly launched website filled with everything a coffee lover -- or anyone who wants to experience the romance of a freshly roasted and brewed cup of coffee -- could ever want.

Mira Loma, CA (PRWEB) August 2, 2021 -- Most coffee drinkers don’t realize that the high-priced, lower-quality pre-ground coffee they purchase at their local grocery store is stale before it hits their shopping cart. And those pre-roasted beans you love? Give them an extra week, maybe two, but remember to store them in an air-tight container or their freshness peaks in approximately three days.

So what’s a coffee lover supposed to do? Enter OwnAnythingCoffee.com -- the premiere site for everything coffee. The company specializes in hand-picked green coffee beans from top growers around the world. Green coffee beans are beans picked fresh from the plantation and shipped to you to be roasted, ground, and savored right in your own home.

"It was amazing to me how many people love to drink coffee, but don’t realize they’re buying stale, or close to stale product," notes Karen Pacella, founder of OwnAnythingCoffee.com. "You wouldn’t buy stale bread – why should you have to buy stale coffee?"

Pacella, a home coffee roaster herself, decided it was time someone offered the consumer not only the know-how, but also the freshest, highest quality selected green beans possible, along with everything necessary to roast, brew and enjoy the freshest cup of coffee possible, in the convenience of their own kitchen.

According to the Specialty Coffee Association of America, the coffee industry is currently an $18 billion industry and one of the fastest growing food industries in the world. It’s estimated there are over 28 million coffee drinkers in the U.S. alone – a market that is growing by 20% per year. Pacella feels an educated consumer will quickly come to appreciate what she has to offer.

"I felt the time was right to launch OwnAnythingCoffee.com," said Pacella. "There are sites offering green beans and roasters, but I wanted to target coffee connoisseurs as well as the average coffee drinker by offering an array of specialty coffee products at affordable prices. A kind of “one stop coffee shop."

Pacella may be on to something. It’s estimated there are 12,000 coffee shops in the U.S. with the average specialty coffee drinker consuming 3.1 cups per day. At prices starting at $3.00 for a freshly brewed cup of your favorite espresso drink, it can get quite pricey. Roasting your own beans can save up to 50 percent off the cost of store bought coffee over a very short amount of time.

"There’s nothing like a freshly roasted, freshly ground and brewed cup of coffee," notes Pacella, almost dreamily. "And it takes very little effort to experience the aroma, the taste, and the sheer enjoyment of creating it yourself."

OwnAnythingCoffee.com features high quality green coffee beans, top rated home roasting equipment -- complete with instructions on use -- as well as grinders, brewers, espresso machines and tableware. There’s something to fit every taste and budget. It’s the perfect way to indulge your senses, save money, and impress your friends -- it really is romance in a cup.

Headquartered in Mira Loma, California, OwnAnythingCoffee.com distributes and markets fresh green coffee beans and everything necessary for the home roaster. Visit their website at: www.ownanythingcoffee.com.

For more information, samples, or interviews
Please contact: Karen Pacella
951-734-8034 (ph)

Posted by Industrial-Manufacturing at 02:07 AM | Comments (0)

August 01, 2021

Importer Brings Extra Virgin Olive Oil Varietals from Israel to US Market

Company offers consumers a choice of three olive oil varietals, including two rarely seen in the United States.

Springfield, MA (PRWEB) August 1, 2021 – The Harrington Trace Corporation, a gourmet food import company, recently began shipping Israeli Gold extra virgin olive oil. Available in three distinctive varietals -- Manzanilla, Barnea and Soury – the oils are imported from award-winning producers in Israel.

John McBride, the president of Harrington Trace, explained that the company sought out Israeli olive oil specifically to fill a void in the marketplace. With the growing surge in the popularity of olive oil, products from Italy, Spain and Greece are readily available to American consumers. Israeli oils are still relatively rare in the U.S. In keeping with its market strategy of introducing under-represented gourmet-quality foods and beverages to the American market, McBride said, Harrington Trace selected the three Israeli Gold varietals for introduction in 2005

According to McBride, even identical varieties of olive oil produce a distinctive taste depending on the country of production. “Just like fine wines, olive oils embody the geography and climate of the place where the fruit is grown,” he said. McBride said Harrington Trace wanted to offer consumers the unique flavor characteristics of Israeli oil in unblended varietals, adding that the Barnea and Soury varietals are rarely seen in the United States.

Israeli Gold oils are bottled in 375ml cobalt blue European glass bottles, a unique and distinctive look for the product. “The bottle was chosen in part for its beauty, but primarily because of its ability to protect the oil from the degradation that can occur when oils are subjected to light,” McBride said.

Israeli Gold olive oils are available direct to consumers on the web at http://www.harringtontrace.com. The company also plans to make the oils available at specialty food and gourmet shops nationwide. For additional information, visit http://www.harringtontrace.com. Israeli Gold and Harrington Trace are trademarks of The Harrington Trace Corporation.

About The Harrington Trace Corporation:

The Harrington Trace Corporation is a privately-held gourmet food and beverage import company headquartered in Springfield, Massachusetts.


John McBride
The Harrington Trace Corporation
(413) 303-1290

Posted by Industrial-Manufacturing at 01:24 AM | Comments (0)

Coffee Sold In A Drugstore? Catapult Coffee, A New brew With A "Healthy Kick," Now Being Tested At Brooks/Eckerds Drugstores

Catapult Coffee, a new herbally enhanced coffee, views drugstores as a unique and appropriate distribution center for its brew. In a test, 1800 Brooks/Eckerds Drugstores will offer Catapult for sale in the Northeast.

(PRWEB) August 1, 2021 -- Catapult Coffee, the newest entry in the growing food and beverage trend, is now available at participating Brooks/Eckerds Drugstores (approximately 1800 stores) in the Northeast.

“We think drugstores are a tremendous distribution concept for us,” says Catapult president David Sollars. “Our coffee has added herbs for greater vitality and clarity and that feels like the perfect fit for a drugstore customer. The drug channel also seems to be an early adopter of this new coffee concept since their consumers already buy herbs and vitamins at their locations. Retail can feel the pulse changing of the consumers, and they don’t want to be left out of this next product wave.”

Catapult Coffee is also available at select Stop and Shop supermarkets in the Northeast, as well as nationally online at www.catapultcoffee.com. There are four energizing coffees to choose from, all available in distinctive 12 oz. cans:

• Dragon Roast – the flavor of rich Arabica beans
• Cinnamon Dragon – with a touch of cinnamon
• Vanilla Crane – for vanilla lovers
• Hazelnut Tiger – with a hint of hazelnut

All four coffees contain extracts from the following three herbs, and are listed in FDA regulations for use in food and beverages:

• Yerba Mate – Used throughout South America to make a popular drink known for relieving both mental and physical fatigue.
• Angelica Sinensis (Dong Quai) – One of the most highly respected herbs used in traditional Chinese medicine. This high-energy herb helps maintain healthy circulation and blood flow.
• Guarana Seed Powder – The people of the Amazon rain forest use crushed guarana seeds as a beverage to decrease fatigue and increase energy.

“Coffee is more than a drink. It’s become an integral part of how we jump-start our day. For many, coffee is the morning ritual for getting it together,” says Sollars. “A recent survey by the National Coffee Association found that 79% of Americans aged 18 or older will drink coffee at some point during the year. 110 million of us drink it every day. We believe that Catapult is a natural progression for the coffee industry. We plan to change the coffee industry and we’re starting now. Power up & Go!”

Catapult Coffee is produced by Comfort Foods of North Andover, Massachusetts, which also produces the popular Harmony Bay Coffee line. For more information, log onto www.catapultcoffee.com. For media information, contact Aigner Associates at 617.254.9500.

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

Growth in Specialty Tea Sales Driving $6.8 Billion Tea Market

Exotic flavors are the newest rage in ready to drink market.

New York, NY (PRWEB) August 1, 2021 -- Green, white and even red—if it’s a specialty tea, it’s a hot item among U.S. consumers, who are gravitating toward more “exotic” tea blends and fueling a tea market worth $6.8 billion, according to The U.S. Market for Tea and Ready-to-Drink Tea, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.

Packaged Facts projects that the tea market will reach $10 billion by 2010.

Tea in the United States has never had the popularity of coffee, nor do Americans drink as much tea as consumers abroad. Indeed, the lion’s share of U.S. retail tea revenue is generated by sales of ready-to-drink bottled and canned ice teas. However, as Americans become more health conscious and the health properties of green and white teas become more widely publicized, tea has acquired a new cache.

As traditional black tea sales decline, specialty tea sales continue to grow. This is a very competitive arena, with many small companies vying for shelf space and attention. A marketing partnership between Kraft and Tazo Tea, owned by Starbucks, may catapult this brand to leadership in specialty teas.

“Green tea is hot right now—in fact it’s getting dangerously close to becoming a cliché, for a food to contain green tea,” said Don Montuori, publisher of Packaged Facts. “White tea is the newest trend, and it’s said to have even more health advantages than green tea. But, it may not take off with the same trajectory as green tea, since it’s more expensive and the flavor is more subtle.”

The U.S. Market for Tea and Ready-to-Drink Tea covers market share by company and brand, profiles major tea marketers and smaller up-and-comers, delves into the consumer behavior of the tea drinker, and forecasts trends that will affect the tea market over the next five years.

Priced at $3,000 this report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1077418.html. It is also available at MarketResearch.com.

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

Posted by Industrial-Manufacturing at 01:22 AM | Comments (0)

Research and Markets: Understanding The Operator In The Food Business

Research and Markets has added a new handbook, "Understanding the Operator," to its offerings. Author includes product, delivery and price considerations.

Dublin (PRWEB) July 1, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c21631) has announced the addition of Understanding the Operator to their offerings.

In this handbook "Understanding the Operator" operators are given the mike and suppliers are invited to listen. What they want is understandable: good product, delivered to spec, at a reasonable price. Author Karen Ribler encourages operators to vent and make suggestions to suppliers. According to one operator, "It is very annoying and stressful when a manufacturer changes specs on an item and you do not know it until you open (the case) up. Recipes have to be rewritten to deal with modifications..."

Loaded with similar tales from the front and further insights, Understanding the Operator helps readers better grasp what makes operators tick so suppliers can cultivate relationships and drive business. That way, everybody is happy, including diners.

The handbook covers:
- The Business of Staying in Business
- Communication Imperatives
- How to Learn More About Your Customers
- Dissecting Operator P&L; Statements and Organizational Structures
- Manufacturer Action/Possible Impact Chart
- The Six Secrets to Success
- Glossary of Foodservice Terms

For more information visit http://www.researchandmarkets.com/reports/c21631

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

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

PetPuccino Launches new Product Lines

We are a new company in the Pet Industry and would like to introduce ourselves. Please see us at PetPuccino.com We are manufactures of the best dog, cat, bird, horse, and fish treats out there. Our taste tests have proven that dogs love all of four blends; beef, salmon, peanut butter, and wheat free veg., all USDA ingredients.

(PRWEB) May 30, 2021 -- We at PupPuccino Dog Treats have added to our original line of beef; salmon, peanut butter, and wheat free veg. They are made of 100% pure USDA grade ingredients. They have a shelf life of six months or more and the best part is that they can be rehydrated to their original form for a soft, aromaic and delicious treat. Dogs love them; not one complaint; and their owners say it tastes good even to them.

I know that there are thousands of treats out there, but we started making our treats for the love of a dying pet. Read our story at PetPuccino.com Our company has grown and so has our product line. We have added, CatPuccino, ChirpPuccino, GiddyUpPuccino and, MinnowPuccino. Loving animals and all the pets out there is our motivation for our business and our passion. We test our products at the local animal shelter and donate our treats for their enjoyment. Having come into this industry from a Pre-School teaching background, and my siter a Dietiaticion and Clinical Psychologist was quite a change. And that change only came about for the love of animals and the pets we serve. Love life, people, nature, and those pets that only have love through knowing you.

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

Wheat-Free Brownies Available In More Flavors

Specialty baker adds to its line; working on cake line.

Oceanville, NJ (PRWEB) July 30, 2021 -- Heavenly Foods, Inc., bakers of wheat-free, gluten free brownies has announced the addition of three new flavors to its Sweet Baby Cakes (tm) line.

The new flavors are banana-coconut, peanut butter fudge and chocolate chip-orange. Fudge and walnut fudge have been available since last year. Pumpkin-walnut will be available in the Fall.

Sweet Baby Cakes brownies are sold through specialty retailers, health food stores and via the Internet at www.sweetbabycakes.com.

Wheat-free, gluten-free brownies fill a demand by customers with grain sensitivity and celiac disease who cannot enjoy normal snack and dessert foods.

Celiac disease sufferers cannot tolerate gluten, a component of wheat and other grains, while there are others who have allergic reactions to wheat and other grains. In addition, health experts believe that there are thousands of persons who suffer from grain sensitivity, but who do not know it because diagnoses are difficult.

The company is also test-marketing non-grain cakes for special occasions like birthdays and weddings.

Terry A. Price
(609) 748-0498
e-mail protected from spam bots

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