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September 30, 2005

LocalWineEvents.com Re-Launches With New Look, Exclusive Content, More Services for Consumers and Businesses

LocalWineEvents.com, the world's largest online calendar for wine, beer, spirits and food events, just got bigger and better with a new look, exclusive content and more services.

Malvern, PA (PRWEB) September 20, 2005 -- LocalWineEvents.com, the world's largest online calendar for wine, beer, spirits and food events, just got bigger and better with a new look, exclusive content and more services.

The changes build on the site's 5-year reputation for giving consumers detailed event information and providing businesses with free Internet exposure for their upcoming and ongoing events.

Since being launched in 2000 by wine industry veteran Eric V. Orange, the Website (http://www.LocalWineEvents.com) has listed more than 50,000 events.

By coincidence, the 50,000 events milestone came on the same day LocalWineEvents.com debuted an updated design with these new features:

Wine and Food Educators
This section of the site is for consumers looking for local experts in the wine, beer, spirits and food industry. Contact information submitted by the educators is being posted at no charge.
For more information, go here:
http://www.localwineevents.com/educators/educator_submit.php

Ongoing Events
A new, city-specific section for recurring events. It complements the one-time events that remain the foundation of LocalWineEvents.com. Under “Ongoing Events,” restaurants, retailers and wineries can post their repeating events. For example: weekly wine tastings, monthly wine dinners, prix fixe meals, or daily tasting room hours.
For more information, go here:
http://www.localwineevents.com/events/event_submit.php

Hidden Events
A posted event can be hidden from the public so that only invitees are able to view the posting and purchase tickets.

Promo Code Ticket Discounts
Allows an event-holder to offer a discounted ticket price based on a promotional code.

Kevin Zraly's Weekly Wine Quiz
Quiz questions from author and wine educator Kevin Zraly, one of the world's leading wine authorities. This new content is available only in “The Juice,” a free weekly newsletter from LocalWineEvents.com that is e-mailed weekly to more than 35,000 subscribers. “The Juice” also contains wine articles and details of upcoming events in whatever city/region the subscriber chooses.
For more information on “The Juice,” go here:
http://www.localwineevents.com/be_notified.php

Wine Articles
Past articles from “The Juice” are now easier to find through the newly created “Wine Articles” link:
http://www.localwineevents.com/articles/article_list.php

Writers who would like to offer their wine, food, spirits or beer-related stories for publication in “The Juice” may do so by clicking the “Submit Articles” link:
http://www.localwineevents.com/articles/article_submit.php

Add to My Calendar
Don't forget an event. The new “Add to My Calendar” function (powered by Trumba.com) performs as a reminder service. It adds event details to the calendar format you specify. Or, you can choose to be reminded by e-mail.

For more information about these new features on LocalWineEvents.com, visit the site's What's New page:
http://www.localwineevents.com/whatsnew.php

About LocalWineEvents.com:
LocalWineEvents.com does not organize or hold events. Instead it points to them, acting as a portal that links consumers with business and charitable interests holding wine and food events.
Everyone benefits: consumers learn and have fun; businesses bring their products and services to the public's attention; and non-profit groups raise money and public awareness of their cause.
Five years after its launch, LocalWineEvents.com surpassed 50,000 posted events from around the world and has 600,000 unique visitors per month.

Wineries, restaurants, bars, retailers, hotels, businesses, organizations and charities may use LocalWineEvents.com to post event information (date, time, place, cost, etc.) directly onto the Internet at no charge.

Postings also include a map to the event location and a web link to the event-holder's own Website. Event information can then be viewed by visiting LocalWineEvents.com, or by subscribing to “The Juice,” a free e-mail newsletter that lists upcoming events for whatever city/region the subscriber chooses. Site users may also choose to receive event listings via RSS and MyYahoo feeds.

LocalWineEvents.com generates revenue from targeted advertising, event ticket sales, and a promotional option that enhances the online appearance of a posting. For more information about posting an event on LocalWineEvents.com, visit the site's FAQ page:
http://www.localwineevents.com/about/about_whyPost.php

For more information about the secure online ticketing service provided by LocalWineEvents.com, visit the site's Ticket Service page:
http://www.localwineevents.com/tickets/ticket_overview.php

Contact:
Eric V. Orange
Founder, LocalWineEvents.com
610-647-4888

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

September 29, 2005

Sweet Endeavours Introduces Its Signature Collection, Allowing Corporate Clients to Print and Promote Their Firm's Logo or Marketing Message on Top of Luxury Chocolates

Sweet Endeavours introduces its Signature Collection, a unique custom chocolate collection for corporate gifts and promotions for the upcoming holiday season.

Palatine, IL (PRWEB) September 29, 2005 -- Sweet Endeavours, Inc., a luxury chocolate company specializing in the creation of contemporary French chocolates introduces its Signature Collection for corporate gifts and promotions.

Other companies market their ability to customize gifts, but it is typically limited to the product packaging such as the box, ribbon or card, and not the product itself.

"Clients can print the logo of their firm or top-selling product, or marketing slogan on our luxury chocolates -- customizing the gift itself and not just the packaging can really set a company apart from its competitors," Sweet Endeavours' Director of Marketing Kasumi Wada says. "Business gift-giving is crucial to client relations, and with the Signature Collection, the company providing the gift engages in sophisticated branding, while the client receives a unique, well-appreciated gift -- everyone seems to always have a need for fine chocolates."

Additionally, these chocolates are highly versatile because not only can they be used as year-end gifts, but they can also be used as referral building, prospecting and trade show/PR event giveaways. Moreover, the Signature Collection is an affordable luxury and the pricing is competitive, falling within the range of other custom business gifts. Also, unlike companies that have high minimum order requirements, Sweet Endeavours will fulfill smaller orders. Further, clients are able to choose their own flavors from the company's 25 or more chocolate collection.

"Our clients range from law firms to hotels to marketing agencies and they use the Signature Collection chocolates for amenities, marketing campaigns and internal employee programs," Wada says. "Our clients also find it advantageous that they can reorder their chocolates with different flavors at any time, thereby getting a different variety of fresh chocolates every time.

The Signature Collection chocolates are available in quantities of two, four, 16 and 30 and must be ordered one month in advance. For additional information, contact Kasumi Wada at 847-303-5130 or visit www.Chocolatines.com.

About Sweet Endeavours, Inc.
Our chocolates are made with only the finest natural ingredients, which are imported from various European countries. While many chocolatiers use extracts and oils, Sweet Endeavours uses only real fruits purées and preserves, spices and nuts, fresh cream, premium liqueurs, teas and coffees, and does not add preservatives or artificial flavorings.

The company's founder and chocolate designer, Chef Rieko Wada, is a graduate of the French Pastry School and has apprenticed for world pastry champions and master chocolatiers. Her chocolate perfections depict the intersection of her Japanese heritage and Old World pastry methods, resulting in chocolates of unique flavor and design. Having owned a travel agency for more than 15 years, Chef Rieko's creations reflect her journeys from the pyramids in Egypt to Taj Mahal in India and the Great Wall of China to the Moai on Easter Island.

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

The Ultimate Wine Guide is Here--The All-New 2006 Edition of the Australian Wine Vintages 2006 Gold Book™ is Available in North America

The Australian Wine Vintages 2006 Gold Book™, the world’s number-1 selling pocket wine guide, having sold more than 900,000 copies worldwide since its 1979 introduction, is available in North America.

HAMBURG, Mich. (PRWEB) September 29, 2005 -- The ultimate Australian wine guide is here. The all-new 2006 Edition of the Australian Wine Vintages Gold Book™ has landed in North America.

Expanded for the 23rd straight year, and distributed exclusively in North America by Morris Island Press, Inc., in Hamburg, Michigan, the Gold Book™ rates more than 16,000 entries; consisting of 1,818 wines from 410 winemakers.

With the growing popularity of Australian wines in the United States, the Gold Book™, long considered the bible of Australian wines, is an important tool for the wine enthusiast of any level and an invaluable source for those wishing to learn more about the wines from Down Under.

Arguably the planet's premier must-have guide to every drinkable Australian wine, this handy resource, authored by Robin Bradley, a well-know Australian wine expert, is not only for the ordinary consumer, but the avid wine collector as well.

"I am convinced that all who use it will not only continue to savor the excellence of Aussie wines but will be educated about the vintages as well. And, besides, with the holiday season just around the bend, the Gold Book™ will make an excellent stocking stuffer," said Robin Bradley, author and originator of the Gold Book™.

With over 900,000 copies sold worldwide since its introduction in 1979, the Gold Book™ has become the world's number-one-selling Australian wine guide.

For the novice, the Gold Book™ includes the author's rankings, which allow for easy comparisons between an untried wine and a previously tasted one. The connoisseur/collector will find the winemakers' rankings and the winemakers' "best year to drink" rating invaluable when selecting a wine to drink now, cellar and/or to collect.

Updated annually, the Gold Book™ is a 430-page, five-color, hard-cover, pocket-sized volume, which includes full-color reproductions of virtually each wine label. It is simple to use and provides a quick introduction to each winery, ranks each major label, rates each year, gives the reader an intrinsic value, and tells him/her when the wine is best consumed.

The Australian Wine Vintages Gold Book™ retails for $26.95 and is available through Morris Island Press, Inc. (www.gold-book.us). The 2006 edition is sold either direct at 1-866-269-6960 or on-line through Amazon.com, Barnes and Noble.com and Borders.com or may also be ordered through local bookstores.

For a review copy of the Gold Book™, email your request.

Morris Island Press, Inc., Hamburg, Michigan, is the exclusive North American importer and distributor of Australian Wine Vintages 2006 Gold Book™.

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

Vending Solutions, LLC. Hires Damian Sanders as Senior National Sales Representative

Vending Solutions announced today the hire of Damian Sanders as Senior National Sales Representative. His new position will involve working personally with clients to develop efficient nationwide vending programs.

Seattle, WA (PRWEB) September 29, 2005 -- Vending Solutions announced today the hire of Damian Sanders as Senior National Sales Representative. His new position will involve working personally with clients to develop efficient nationwide vending programs.

Mr. Sanders will act as a consultant to prospects conveying the benefits of a managed vending program. He will specialize in all types of vending machines and vending services. In addition to snack and beverage machines, he will also work on programs involving arcade and amusement machines, bulk vending and cranes.

Mr. Sanders has a background in sales stretching the past 10-years; his experience selling different services and products to clients from many different walks of life will be of great value to Vending Solutions. He is also a dedicated husband and father, and is very active in the community through coaching youth sports all year round.

"I was attracted to Vending Solutions by their commitment to customer service, professionalism, and the opportunity to compete on a national scale," Mr. Sanders said in regards to his new position.

“From the day I met Damian, I knew that we were on the right track. I could tell he is a straight shooter headed for the top. I can’t believe how lucky I am to work with such an intelligent individual. He is going to be a key player in future business,” said Daniel Dermody - Director of Internet Sales & Marketing. “I know he is going to drive more business to our website: www.vendingsolutions.com”

Vending Solutions is growing its sales force to open up new vending markets and opportunities. In the past, Vending Solutions suite of services included soda machines and snack machines. This past year they have expanded their market share to include amusement machines, crane machines, bulk machines, arcade machines, photo booths and other various types of vending machines.

As the company changes and grows, more sales professionals are being added to specialize in the new markets. Damian will help ensure Vending Solutions future success in these markets.

Vending Solutions is a national vending management company that specializes in vending machines and vending services. Vending Solutions provides free full service vending machines to companies of 40 employees or more. Vending Solutions services a wide variety of locations including resorts, malls, and many other locations.

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

Ikon True Russian Vodka Seeks Another Model Icon

Ikon True Russian Vodka Web Model search begins Friday September 30th in Wilmington, DE.

(PRWEB) September 29, 2005 -- Jasmine Lounge in Wilmington Delaware, on Friday September 30th, is the place to be for aspiring models. Ikon True Russian Vodka is sponsoring this Fridays’ event. UMP Nightlife will host the talent search for the new Ikon Vodka web model.

Ikon True Russian Vodka is looking for that extraordinary person who can complement their award winning quadruple distilled and filtered vodka. The Ikon Vodka model search begins at 9:30 PM at the Jasmine Lounge Route 202, Wilmington Delaware and is open to both male and female participants. This is the first of many Ikon Vodka talent nights, which are to be hosted throughout the nation looking for the new Ikon True Russian Vodka model. DJ Sky will be providing music and for the public there are Ikon Drink Specials all night long.

Ikon True Russian Vodka is launching this model talent search to coincide with the introduction of Ikon Ultra “The Shape of Things to Come in Super Premium Vodka.” Ikon True Russian Vodka has been awarded wining vodka since 1862 and has garnered Gold at the San Francisco World Spirits Competition. Ikon True Russian Vodka has been featured in Playboy Magazine, Wine and Spirits Magazine, California Food and Wine Magazine, Wine Enthusiast Magazine. Ikon has also been featured on the Food Networks program the Thirsty Traveler.

Ikon True Russian Vodka is available in over 20 US States and is loved by consumers for being super premium vodka without the super premium vodka price. With vodka like all true things in life it truly is What’s Inside That Counts.

For further information about Ikon True Russian Vodka please visit our website www.ikonvodka.com. Stay tuned for more Ikon Vodka model searches in the weeks to come.

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

September 28, 2005

It’s Everything Coffee at OwnAnythingCoffee.com The Newly Launched Web-store is Already Creating a Buzz Amongst Coffee Aficionados

Home roasting is the new “it” thing to do amongst serious coffee consumers. It’s popping up on the Internet. It’s talked about at high-priced specialty coffee shops – in hushed whispers at back tables. It’s even generating a flurry of books and articles. But you don’t have to tell the staff at OwnAnythingCoffee.com this – they’ve been the benefit of the home roasting buzz, and the website, and sales, are taking off.

(PRWEB) September 28, 2005 -- With the increased sophistication of the coffee drinker’s palette, the image of coffee is moving toward a more complex, richer experience. To meet this discriminating demand, Karen Pacella, founder and president of OwnAnythingCoffee.com, decided to offer consumers a place to go to find the highest quality green coffee beans from around the world – beans that have been cupped and inspected personally by Karen and her staff and guaranteed to be the freshest and most flavorful beans found on the market today.

But why stop at just the beans? Karen’s business acumen led her to develop a website that not only offers a wide variety of green coffee beans – beans which are picked fresh from the plantation and shipped to consumers to be roasted, ground, and enjoyed in the comfort of their own home – but everything else a coffee lover could ever want or need.

“Most people don’t realize that the pre-ground coffee they purchase at their local store is typically stale before it hits their shopping cart,” notes Karen, a home roaster and coffee lover herself. “I wanted to provide serious coffee drinkers an alternative to stale store bought, pre-ground coffee and the high-priced specialty espresso drinks purchased at a coffee shop.”

So she did her research and began buying only the highest rated roasting, grinding, and brewing products available to offer on her site. By offering products that are easy to use, reliable, and provide the best product for the money, she is able to create a niche not found today on other coffee websites. “I’ve dedicated the site to those of us who love the smell, taste, and relaxing coffee lifestyle,” notes Pacella. “There’s something for every coffee drinkers’ palette and skill level.”

According to the Specialty Coffee Association of America, the coffee industry is an $18 billion industry, growing at a rate of 20% per year. One of the fastest growing food industries in the world, the potential is enormous. And Pacella feels an educated consumer will quickly come to appreciate what she has to offer.

The premise behind OwnAnythingCoffe.com is simple: Offer the best, the freshest, and the highest quality green coffee beans, roasters, grinders, espresso machines, and more, at the best prices found on the web. A virtual “one-stop-coffee-shop” experience.

Roasting your own beans can also save money. After just ten cups roasted in a newly purchased roaster, you can re-coup your money, depending on the roaster style you purchase, and start saving money. Most people claim to save up to 50 percent on home roasting versus store bought in a very short amount of time. These are savings that take very little effort while providing enormous benefits.

The website, designed by Edward Valencia, an experienced and successful designer and programmer who happens to be married to Pacella, is easy to navigate and provides a wealth of information for the consumer.

Anyone can go to the site, research a variety of coffee beans, equipment, and accessories, learn about roasting and make an informed purchase decision. And with the click of a mouse, be on their way to experiencing what coffee connoisseurs have known for years – there is nothing like a freshly roasted, ground, and brewed cup of coffee!

“I like to call it ‘romance in a cup’,” said Pacella. “It’s the perfect way to indulge your senses, save money, and impress your friends. I wouldn’t drink coffee any other way.”

For more information, product samples, or interviews,
Please contact: Karen Pacella, 951-734-8034.

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

CrunchTime! Information Systems Named One of New England’s Fastest Growing Technology Companies in Deloitte’s Technology Fast 50

Restaurant Software Provider Achieves This Honor for Third Consecutive Year.

Boston, MA (PRWEB) September 28, 2005 -- For the third consecutive year CrunchTime! Information Systems has been selected as a recipient of Deloitte's prestigious Technology Fast 50 award for New England. The honor is a ranking of the 50 fastest growing technology companies in the region by Deloitte & Touche LLP, one of the nation’s leading professional services organizations. Rankings are based on percentage revenue growth over five years from 2000–2004; during this period CrunchTime! experienced a revenue growth of 281%.

CrunchTime! is a pioneering leader in restaurant back office software whose applications are found in some of the largest multi-unit restaurant companies around the world. CEO Bill Bellissimo credits CrunchTime!’s dedicated team of employees and the company’s ten years of commitment to excellence as the basis for the company’s success. “Our applications are unrivaled in terms of functionality, ease of use, and return on investment,” Bill said. “We pride ourselves on listening to our customers and integrating their suggestions into our suite of products, so our solution is constantly improving. Our sustained growth is proof that this model resonates in the marketplace.”

“Deloitte’s New England Technology Fast 50 companies have shown the strength, vision and temerity to succeed in today’s very competitive technology environment,” said Stephen DiPietro, a partner at Deloitte & Touche LLP and chairman of Deloitte’s New England Technology Fast 50 program. “We applaud the successes of CrunchTime! Information Systems and acknowledge it as one of the very few to accomplish such a fast growth rate over the past five years.”

To qualify for the Technology Fast 50, companies must have had operating revenues of at least $50,000 in 2000 and $1,000,000 in 2004, be headquartered in North America, and be a “technology company,” defined as a company that owns proprietary technology that contributes to a significant portion of the company's operating revenues; or devotes a significant proportion of revenues to the research and development of technology. Using other companies' technology in a unique way does not qualify.

Winners of the 15 regional Technology Fast 50 programs in the United States and Canada are automatically entered in Deloitte’s Technology Fast 500 program, which ranks North America’s top 500 fastest growing technology companies. For more information on Deloitte’s Technology Fast 50 or Technology Fast 500 programs, visit www.fast500.com.

About CrunchTime!
CrunchTime! Information Systems is the leading provider of web-based back office applications for the restaurant and food service industries. Our clients include multi-unit restaurants, cruise lines, hotels and food service management companies around the world including Carlson Restaurants Worldwide, Back Bay Restaurant Group, Bubba Gump Shrimp Company, Not Your Average Joes, Carnival Cruise Lines, Rosinter Restaurants, Fresh Concepts, Sodexho, and Royal Caribbean Cruise Lines. CrunchTime!’s back office software helps our customers reduce food, beverage and labor costs while driving efficiencies throughout their operations. For more information, visit our web site at www.crunchtime.com.

About Deloitte
Deloitte refers to one or more of Deloitte Touche Tohmatsu, a Swiss Verein, its member firms and their respective subsidiaries and affiliates. As a Swiss Verein (association), neither Deloitte Touche Tohmatsu nor any of its member firms has any liability for each other’s acts or omissions. Each of the member firms is a separate and independent legal entity operating under the names “Deloitte”, “Deloitte & Touche”, “Deloitte Touche Tohmatsu” or other related names. Services are provided by the member firms or their subsidiaries or affiliates and not by the Deloitte Touche Tohmatsu Verein.

Deloitte & Touche USA LLP is the US member firm of Deloitte Touche Tohmatsu. In the US, services are provided by the subsidiaries of Deloitte & Touche USA LLP (Deloitte & Touche LLP, Deloitte Consulting LLP, Deloitte Financial Advisory Services LLP, Deloitte Tax LLP and their subsidiaries), and not by Deloitte & Touche USA LLP.

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

The Chicago Wine and Food Festival Uncorks Its Annual Celebration

Chicago is the new hot bed of the culinary world. Three day event celebrating food, wine and education. The Chicago Wine and Food Festival, October 21-23. Gala dinner at Peninsula Chicago, Reserve wine tasting at Peninsula and Grand Event on Sunday October 23 at Kendall College.

(PRWEB) September 28, 2005 -- The Chicago Wine and Food Festival (CWFF) has put Chicago on the map as THE culinary town and a hot bed of emerging chef's and wine retail. For the third year running the CWFF has created a venue for 45 top tier restaurants, 400 wines and 26 experts to co exist in an open format that lets the consumer, five star chefs, winemakers and food and wine celebrities all mingle and learn together.

The three day event will take place at Chicago's Peninsula Hotel October 21 and 22 with food and wine events. The Bill Rice Awards Dinner, Friday Oct 21 will showcase Chef of the year and Up and Coming Chef. Oct 22 Premium wine tasting of Bordeaux, Burgundy, and other high end California wines with Chicago's best wine minds. The grand event will take place at Kendall College on Sunday Oct 23 showcasing 400 wines, over 40 restaurants and 26 seminars.

Tickets range in price from $80-$175 and are available at www.cwff.net
The Chicago Wine and Food Festival, a non for profit company, has been credited with bringing national attention to the Chicago food community. In three years the festival has grown to one of the largest in the country and gained national attention for spotlighting the Chicago food, wine and education movement.

Net profits benefit Pediatric Aids Chicago and Greater Chicago Food Depository.

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

Eat, Drink and Make Money

Writers from all walks of life are learning the inside secrets about food writing. This online class turns average people into food writers; students turn their dual passions of cooking and writing into a hot new career.

(PRWEB) September 28, 2005 -- Love to Eat? Want to Write?

You are in luck. Jobs for food writers are expanding quicker than the number of skilled food writers. If you want to join the ever-growing field of food writing, arm yourself with a focused education.

Eat, Drink and Make Money: All About Food Writing, the original online food writing class, has evolved.

Eat, Drink and Make Money is now an 8-week, in-depth course for writers who love food and food lovers who write.

The next session begins October 30, 2005 . Registration is open and spaces are limited. The cost is $125. A new session starts near the beginning of odd-numbered months. An updated schedule and more information is available at http://www.food-writing.com .

Lessons include: Jobs for food writers, writing feature articles, writing recipes, creating cookbooks, newspaper food writing, food and travel, restaurant reviews, food science writing, nutrition writing, television pitches, networking, conferences, query letters, essays and self-promotion – all focused for food writers.

Course creator and instructor, Pamela White, has been teaching writing and food writing classes for five years. Her own work has been published in Home Cooking, Writer's Digest, Low Carb Energy. She has been a contributor to Soul Matters, HerVenture, and Spirit Communications. She is the author of the FabJob Guide to Becoming a Food Writer and has written regular restaurant review columns for newspaper. She is also publisher of the e-zine, Food Writing.

Students from around the world have found their way to the Food Writing class and their experience runs the gamut of professional chefs to published authors to individuals with no writing or culinary arts experience. Anyone who wishes to combine the two great passions of his/her life, food and writing, is welcome to register. This is the class that has launched hundreds of food writers and it is still the most inexpensive food writing class online.

Contact: Pam White, http://www.food-writing.com.

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

The Ready-to-Drink, Non-Carbonated Beverage Market in the US is Estimated at $22 billion in 2003 and has Experienced 50% Indexed Growth Between 1998 and 2003

Research and Markets (researchandmarkets.com/reports/c24812) has announced the addition of RTD Non-carbonated Beverages in the United States to their offering.

Dublin (PRWEB) September 28, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24812) has announced the addition of RTD Non-carbonated Beverages in the United States to their offering.

The ready-to-drink, non-carbonated beverage market is estimated at $22 billion in 2003 and has experienced 50% indexed growth between 1998 and 2003. In 2002 alone the market grew by 7.4%, nearly double the growth of carbonated soft drinks. Innovation and the launch of new products marked the years 2002 and 2003, which should sustain future performance. For example, line extensions of premium brands such as Gatorade, Minute Maid, and Tropicana were launched or were in the process of doing so early in 2004. Some of the innovation is targeted at maintaining market share, but a significant portion is still dedicated to reaching new segments of consumers—typically a sign of an expanding market.

Key issues covered in this report are innovation through brand and line extension, the rise of “total beverage companies,” and the relative growth of different segments of in the market. Original consumer research examines attitudes and behavior by age, gender, ethnicity and income, and a six-year trend analysis predicts future growth.

For more information visit http://www.researchandmarkets.com/reports/c24812

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

Posted by Industrial-Manufacturing at 01:55 AM | Comments (0)

Baking and Dessert Mixes in the United States Facing Increasing Competition from In-Store Bakeries

Research and Markets (researchandmarkets.com/reports/c24802) has announced the addition of Baking and Dessert Mixes in the United States to their offering.

Dublin (PRWEB) September 28, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24802) has announced the addition of Baking and Dessert Mixes in the United States to their offering.

In 2004, the U.S. baking and dessert mix market was worth $2 billion, almost exactly what it was in 1999. The combined effects of the low-carb diets, such as Atkins and South Beach, as well as competition from in-store bakeries (ISBs) for most of the products in this category have taken a toll. In addition, cookies in particular face competition from the refrigerated dough market, which offers even more convenient baking options at prices similar or only slightly higher than cookie mixes. Despite this competition, the market has seen sales grow marginally in 2003-2004, particularly with newer products, both decadent/gourmet and low-sugar, the latter of which may be the next diet trend.

Some 64% of all households surveyed report using cake mix and pudding followed by 54% that use brownie mix. Clearly, consumers keep baking and dessert mixes as a staple pantry item, and households with children are more inclined to purchase regularly. The most preferred cake and brownie mix brands as indicated by respondents from the Simmons NCS are Betty Crocker and Duncan Hines.

Not surprisingly, women are the primary users of dessert mixes, but single fathers also show a strong preference for keeping mixes on hand. Baking and dessert mixes are also popular in households with children that are just learning to bake as they generally require only a few ingredients and one bowl to prepare. This holds true for even younger children when it comes to pudding mixes as there is no heating or baking required.

Baking mixes will still face challenges similar to what is faced today, such as trendy diets, since most diet plans discourage consumption of high-calorie baked goods. Yet consumers return to such products time and again, demonstrating the need for manufacturers to continue developing new products for the time when the current diet trend reverses. Of greater concern is the continued popularity of ISBs, the expansion of coffee shops and the projected decline in the number of children under 18 in households through 2010. These two factors could stall any growth that should otherwise appear as the low-carb phase declines.

For more information visit http://www.researchandmarkets.com/reports/c24802

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

Posted by Industrial-Manufacturing at 01:55 AM | Comments (0)

Yogurt is a $2.8 Billion Market that Experienced 7.8% Growth in 2003, Indicating That This is a Category that Still has Room to Grow

Research and Markets (researchandmarkets.com/reports/c24804) has announced the addition of Yogurts in the United States to their offering.

Dublin (PRWEB) September 28, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24804) has announced the addition of Yogurts in the United States to their offering.

Yogurt is a $2.8 billion market that experienced 7.8% growth in 2003, indicating that this is a category that still has room to grow. While yogurt itself as a product has been on the shelves for many years, it was only in the past few years that manufacturers began making a concerted effort to directly target certain groups of consumers, beginning with children and their need for healthy, portable snacks. From 2001 to the present, yogurt has also evolved into a meal or snack for adults that is not necessarily relegated to “diet food” status, and is being positioned instead for its significant health benefits.

While the low carb craze has the potential of having an adverse impact on yogurt sales, manufacturers are combating this by developing low carb offerings, though continuing to maintain their usual roster of products. In addition, because the carbs in yogurt are naturally occurring due to lactose milk sugars, these carbs are considered by many to not have the same kind of negative impact as complex carbohydrates from pasta and bread, for example (the “good carb/bad carb” debate).

Overall, the market for yogurt is expected to continue growing, particularly as manufacturers expand beyond their typical target market and look for niches within those segments, for instance, catering to women with particular supplement needs or the elderly. New products, flavors, and formulations will lead the charge for growth in the yogurt market.

This report on the yogurt market covers trends, market drivers, the supply structure, and distribution, as well as providing a detailed breakdown of consumer habits. A five-year market forecast helps you plan for the future of the yogurt market.

For more information visit http://www.researchandmarkets.com/reports/c24804

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

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

Welsh Man Might Just Have the World's Largest.... Osyter!

A Welsh man is to enter his Oyster in an attempt to beat the world record

MENAI BRIDGE, U.K. (PRWEB) September 28, 2005 -- A local man from Menai Bridge is hopeful that he might soon be in the record books for a rather unusual accomplishment. Shaun Krijnen will face the Guinness World Record judges on 28 September to discover if he can boast one of his ‘assets’ as the biggest in the world.

Shaun believes he has a genuine contender to take the record for the world’s biggest Oyster. Amazingly the current record stands at a weight of 3.7kg and is held by an American grower. Shaun hopes that his oyster will put Wales back on the record-breaking map.

The official weigh-in will take place at Anglesey Arms in Anglesey at 12pm. The contest is open to anyone who fancies them self as a record breaker, and sponsors Welshpubs.net are encouraging people from all over the UK to enter.

The owner of the heaviest oyster on the day will win a trophy and £250. If the record is successfully beaten then the owner will win a further £250 and a place in the record books. All entrants will be able to celebrate with a free pint of JW Lees Bitter courtesy of Welshpubs.net.

Two of the judges on the panel are Dr Stephen Lockwood and Dr Eric Edwards from the National Seafish Authority. The doctors will be ensuring that all the oysters entered are healthy and are kept comfortable for the duration of the record attempt. Entrants are advised that oysters must be kept moist at all times whilst out of water but should not be kept out of water for more than 4 days.

The record attempt will celebrate the launch of the October Shellfish Festival. The annual event, taking place at the Trearddur Bay Hotel on Anglesey is in its tenth year and the celebrations kick off on 7 October.

For more information please contact Gareth Lucy or Michael Cooper at the J.W. Lees press office, Mason Williams on 0161 273 5923.

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

September 27, 2005

The Grass is Greener with Lawn Fertigation Systems

Utilize your existing sprinkler and watering systems to fertilize and irrigate at the same time -- known as fertigation or chemigation -- to automatically nourish and beautify lawns.

(PRWEB) September 27, 2005 -- For home or commercial property owners who want healthy green lawns and landscapes without tedious fertilizing or expensive professional application, the answer is the Lawn Fertigation System. This hot new lawn and yard care product finally brings to homeowners what has been an agricultural trade secret for over 30 years -- the ability to "fertigate," or simultaneously fertilize and irrigate, using existing sprinkler or watering systems.

Offered by IIT, a division of Agri-Inject (www.agri-inject.com) -- the agricultural leader in liquid nutrient application -- the system easily keeps lawns and landscapes greener and healthier than traditional fertilizing methods when paired with a watering system.

While spreading traditional solid fertilizers can bring out an initial burst of color in greenery, it can also "overdose" lawns and plants, causing "burning" or "streaking," followed by long periods of under-nourishment as the nutrition disappears. The same is true of direct spray liquid fertilizers.

In contrast, the Agri-Inject's product injects precisely controlled amounts of liquid fertilizer into existing sprinkler or watering systems, mixing it with tens or hundreds of gallons of water. This essentially "spoon feeds" lawns and landscapes with the right dose of nutrients at the right time, allowing the water to carry needed nutrition to grass and plant roots where it can best be used.

"With the right amount of water, the agricultural technique can thoroughly activate fertilizer at the desired root depth," adds Gary Newton, who coined the terms fertigation and chemigation after experimenting with the techniques in the late 60s. Newton founded Agri-Inject in 1982 to meet the huge demand for such equipment.

Fertigation systems such as Agri-Inject's can not only replenish quickly used major nutrients such as nitrogen, but also economically deliver important minor nutrients such as sulfur, boron and magnesium, or even micro nutrients such as manganese, zinc, and copper. Custom seasonal nutrient blends can thus be delivered at the best time and in the right doses to keep lawns and gardens looking their best year round.

Because the product's state-of-the-art diaphragm chemical metering pump with micrometer adjustment is so accurate, it eliminates both over and under-fertilization.

The process is particularly effortless when paired with an automatic sprinkler system. Basically, just pour any liquid fertilizer into the portable tank, set the correct ratio, and the automatic sprinkler does the rest. For the average home, a fertilizer supply will typically last 3-6 months, during which time the grass and yard are greener with nothing extra for the homeowner to do.

Agri-Inject's Lawn Fertigation Systems are simple enough for homeowners to self-install, yet robust enough to be used by municipalities or commercial property owners of up to 20 acres.

Posted by Industrial-Manufacturing at 04:31 AM | Comments (0)

'Secret Garden' Restaurant Opening at One of Ft. Lauderdale's 'Best-Kept Secrets'

The Pillars at New River Sound, in Ft. Lauderdale, is opening a new gourmet restaurant called "The Secret Garden." Seating will be available for guests of the hotel, their guests, and by special invitation. Gourmet chef Emmanuel Derville will provide largely Mediterranean cuisine with Asian and Caribbean influences.

Ft. Lauderdale, FL (PRWEB) September 27, 2005 -- Fodor's called it Ft. Lauderdale's "small secret." Frommer's described it as one of the city's "best-kept secrets." Now, The Pillars at New River Sound -- a hotel located a block off Ft. Lauderdale Beach -- is adding its own new secret: "The Secret Garden" restaurant. The restaurant will open in late November, 2005.

The restaurant will be a new gourmet option in town ... but don't call for reservations just yet. It will only be available to guests of the hotel, as well as their guests, and by special invitation from the hotel. Meals will be served either dockside or poolside, and reservations will be for the evening, as in most European restaurants, so there's no need to rush the meal.

"We've been rated by USA Today and American Historic Inns as one of the most romantic hotels in the country," says Caroline Bonnell, manager of The Pillars. "But we wanted to offer something more. We believe that adding an onsite, gourmet option in a waterside setting will provide for an even more intimate and exclusive atmosphere."

Meals at The Secret Garden will be prepared by Chef Emmanuel Derville, a French chef who has performed in such prestigious restaurants as the "Beau Rivage" in Lausanne, Switzerland, and "La Sammana" in St. Martin, West Indies. More recently, he has traveled across the Americas preparing intimate dinners for the "rich and often famous." Meals will represent a largely Mediterranean cuisine with Asian and Caribbean influences.

The Pillars at New River Sound is a member of Small Luxury Hotels of the World (SLH), which is a collection of more than 320 independently-owned, exclusive hotels in close to 60 countries selected for their style and sophistication.

For more information on The Pillars or for coming details on The Secret Garden, please visit http://www.pillarshotel.com or call (954) 467-9639.

Posted by Industrial-Manufacturing at 04:31 AM | Comments (0)

Ottawa, KS Company Wins Seven More International Food Industry Awards

Results of the 10th Anniversary Fiery Foods Challenge have been announced and the Ottawa, KS. based company MyHotSauces.Com L.L.C. has won seven more awards. This brings the total of International Food Industry Awards for MyHotSauces.Com L.L.C. up to a staggering thirty-one (31) awards now.

(PRWEB) September 27, 2005 -- Hot sauces and Picante Sauces produced by MyHotSauces.Com L.L.C. have won the following awards at Chile Pepper Magazine's 10th Anniversary Fiery Foods Challenge:

Monty's Around The World won 3rd place in the Hot Sauce: Asian Style Category, Monty's Smoke & Fire won 3rd place in the Hot Sauce: Specialty Category and Monty's Fire Lizard won 3rd place in the Hot Sauce: Louisiana Style Category. Monty's Party Picante Chipotle won 1st place in the Salsa: Hot Category, Monty's Party Picante Mild won 1st place in the Salsa: Mild Category, Monty's Party Picante Black Beans & Corn Chipotle won 1st place in the Salsa: Chipotle Category, and Monty's Party Picante Black Beans & Corn Chipotle won 1st place in the Salsa: Bean Category!

MyHotSauces.Com L.L.C. has an array of fine gourmet hot sauces and picante sauces. They have been in business for over 6 years and have won a total of thirty one (31) international awards so far. "This is fantastic!" claims Monty Fritts, president and CEO of MyHotSauces.Com L.L.C., "I cannot believe that a little over 6 years ago that I would be standing here in Ottawa, KS. with 31 International Awards for flavor right now. All the people I've met and corresponded with have also been incredible. I've actually gotten to meet Bill Engval, and I've sent samples of my products to the crew of Orange County Choppers, the crew of the MythBusters series on the Discovery Channel, Dom Deluise, Steven Raichlen, Al Roker, and so many more famous folks it's hard for me to remember them all.

"Anyway, I'd like to thank everyone for their support, and let's just keep 'Getting Sauced!'"

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

Posted by Industrial-Manufacturing at 04:30 AM | Comments (0)

Stevia and Candida Albicans

The most important factor in controling candida is to remove sugar from your diet. Remove it from your diet completely. Sugar feeds yeast like nothing else.

PORTLAND, OR (PRWEB) September 27, 2005 -- Candida Albicans, a diploid fungus (a form of yeast) is the causal agent of opportunistic infections in humans, the most common being oral and vaginal infections. But, I would like to add that not only women suffer from Candida but also men in a variety of forms.

Among the many organisms that live in the human mouth and digestive tract is the yeast Candida Albicans, which under normal circumstances lives in 80 percent of the human population with no harmful effects generally, although overgrowth results in Candidiasis. Candidiasis. Candidiasis is commonly known as "thrush", and is a common condition that is usually easily cured in most people.

Health symptoms and complications of Candida may include: bladder infections, energy loss, puffy eyes, fatigue, food cravings, hay fever, heartburn, hyperactivity, inflammation, itching, insomnia, migraine, mouth infections, rashes, sore throat, thrush and thyroid problems.

As well as anti-fungal drugs and eliminating antibiotics, diet is an important part of most Candida treatment programs. The purpose of a Candida reduction diet is to eliminate sugary starchy foods that "feed" the yeast infestation, by sticking with a restricted foods list. Once you get on the anti-candida diet you can expect to see an improvement within 2-4 weeks. Once you have the Candida under control then you can slowly start adding restricted foods back into your diet.

Here are a few tips for sticking with a Candida-reducing diet.

Try to eliminate your carbohydrate intake. Sugars are what feeds Candida. So it is important to minimize or eliminate carbohydrate intake for a while.

Reduce food that contain yeast. Foods that contain yeast should be completely eliminated. These are foods like, bread, beer, wine, cheese.

Eliminate dairy from your diet. Dairy foods should be removed from the diet because Candida can reduce the body's ability to digest fats which can result in a build up of fatty acids in your system. You don’t want that.

Stay away from mushrooms, Brie and moldy or mold-containing foods. This will exacerbate your Candida.

Stop eating processed and packaged foods if you haven’t already. These foods and drinks are loaded with sugar, high glycemic carbohydrates, yeast or other ingredients that will feed the Candida.

The biggest thing to remove is sugar. Remove it from your diet completely. Sugar feeds yeast like nothing else. Start reading food labels and if you see anything that ends in "ose" such as maltose, dextrose, sucrose or even maltodextrin stay away from it. Basically anything that tastes sweet with the exception of stevia, don’t eat it.

Using pure Stevioside – white stevia powder, a natural plant extract that is around 200 – 300 times sweeter than sugar can satisfy you craving for sweets. You can add stevia to hot or cold beverages as well as using it for cooking and baking.

Here are a few tips when using stevia.

When baking with pure stevia powder mix 1/8 of a teaspoon with 1 cup of unsweetened apple sauce. Because stevia is 250 times sweeter than sugar you lose a lot of volume from replacing the sugar.

When recipes ask for brown sugar you can use an equal amount of Steviva Brand Stevia Blend with 2 tablespoons of molasses added. If you are not using the blend and need a brown sugar substitute then you can use 1 cup of unsweetened apple sauce 1/8 of a teaspoon of Steviva Brand Stevia Powder and 2 tablespoons of molasses.

I would like to add that aside from eliminating sugar, grains, fruits and high glycemic carbohydrate you should drink at least 4 quarts of clean filtered water. Drinking copious amounts of water. flushes the Candida out of your system as well as aiding in stabilizing blood sugar level. Instead of soft drinks or powdered drink mixes that are loaded with chemicals and sugar, I suggest is adding the juice of half a lemon to 32 ounces of water with a sprinkle of Steviva Brand Stevia Powder. Aside from being less than 2 carbs, you will get the health benefits that the stevia provides along with the vitamin C and electrolytes that lemon have. You can substitute limes for lemons if you get bored and break the routine even more by adding a little unsweetened cranberry juice.

Thom King is the President of Steviva Brands, Inc. Steviva manufactures and distributes Stevia powder, Stevia blend, Stevia leaves and Yerba Mate. All of Steviva's product are all natural and have no calories or carbs. Subscribe to Mind, Body and Spirit is a weekly email publication which covers topics pertaining to a sharp and focused mind, motivation, healthy body and spiritual growth. It's free and you can cancel anytime. Go to http://www.steviva.com for more information.

Posted by Industrial-Manufacturing at 04:30 AM | Comments (0)

The Flavor Spray Diet Now Endorsed by The Nutrition Twins

The Flavor Spray Diet home of the David Burke Flavor Sprays is now endorsed by The Nutrition Twins.

(PRWEB) September 27, 2005 -- The Flavor Spray Diet, home of the no-carb, no-calorie, no-fat David Burke Flavor Sprays announces major endorsement by The Nutrition Twins.

The "Nutrition Twins", Tammy Lakatos Shames and Lyssie Lakatos, are Cum Laude graduates of the University of Maryland. They received their post-graduate degrees in nutrition education at Emory University and Meredith College. They are ACE-certified Personal Trainers and are members of The American Dietetic Association and its subgroups: The Sports, Cardiovascular, and Wellness Nutrition group (SCAN), Nutritionist in Complimentary Care (NCC) and Nutrition Entrepreneurs (NE). Tammy is the Director-Elect of member services for the American Dietetic Associations Nutrition Entrepreneurs DPG. The twins are also members of American Business Women's Association.

In a brief statement the Twins said, "We love all of the sprays! One of the best things about them is that there are so many flavors that you can enhance the flavor of any food without adding extra calories."

Flavor Spray, launched in July 2005, is an ideal solution for the health-conscious individual. The user-friendly FDA approved flavorings, contain zero-calories, zero-carbohydrates, zero-cholesterol, and zero-fat. The collection of flavor sprays, which include over 18 bold flavors with additional to come, was designed to replace toppings, gravies, dressings and sauces with intense flavor and none of the guilt. The sprays can be used with any diet.

Posted by Industrial-Manufacturing at 04:29 AM | Comments (0)

Sit Down, Eat Lunch…Make It An Occasion: Sara Lee Deli Single Occasion Meats and Cheeses Bring Variety to the Lunch Table

New Sara Lee Deli Single Occasion Meats and Cheeses are making it easier than ever to sit down to enjoy lunch and make it an occasion. Single Occasion deli slices come in convenient single serving packages, with the perfect amount of meat or cheese for just one sandwich, so they can be personalized to individual preferences. They are available in four meat varieties (Oven Roasted Turkey Breast, Honey Roasted Turkey Breast, Honey Roasted Ham and Hardwood Smoked Ham) and three cheeses (Swiss, Mild Cheddar and Smoked Provolone). Meats have a suggested retail price of $1.49 per package, while cheese will cost $1.19 per package.

Downers Grove, IL (PRWEB) September 27, 2005 -- Every day just after the lunch hour, empty stomachs make themselves heard from coast to coast. High stress, busy schedules and lack of appealing lunchtime options have lead to an epidemic of lunch-skipping in America, with lunch surpassing breakfast to become the most skipped meal of the day. In fact, as many as 15 percent of Americans skip lunch daily and the average person skips the meal at least once a week, according to The NPD Group, a sales and marketing information company.

But now, new Sara Lee Deli Single Occasion Meats and Cheeses are making it easier than ever to sit down to enjoy lunch and make it an occasion. Single Occasion deli slices come in convenient single serving packages, with the perfect amount of meat or cheese for just one sandwich, so they can be personalized to individual preferences. They are available in four meat varieties (Oven Roasted Turkey Breast, Honey Roasted Turkey Breast, Honey Roasted Ham and Hardwood Smoked Ham) and three cheeses (Swiss, Mild Cheddar and Smoked Provolone). Meats have a suggested retail price of $1.49 per package, while cheese will cost $1.19 per package.

"We conducted a "Lunchtime Trends" survey, and discovered that more than one third of Americans look forward to lunch more for the break-time than for the food itself," said Russell Mackey, director of marketing, Sara Lee Deli. "We believe people should be excited about their lunch hour and their meal, and Single Occasion products – ready-to-eat and ideal for a different creation every day – help make lunch worth celebrating."

Tips From a Lunchtime Expert
According to lunchtime expert Miriam Jacobs, author of The Brown Bag Lunch Cookbook and The School Lunch Box Cookbook, it is important to make time in the day for a delicious and nutritious lunch. "The lunch break helps you stay focused and energized throughout the day by recharging both your body and your mind," says Jacobs. "When you plan your lunch you have the opportunity to be healthy and nutritious, but you can also be creative with your lunchtime options and activities so that you will look forward to and make time for lunch."

Jacobs encourages everyone, no matter how busy, to take the time to sit down and eat lunch. The following advice can help make lunch an occasion everyday:

* It's Recess: Busy people tend to work through their lunch, but just like kids on recess, adults need a break from the day. Bringing lunch from home saves the time it takes to purchase lunch or going to a restaurant, which leaves more time to linger over a sandwich or get outside for a quick walk.

* Keep it Fresh: "It's hard for single people, or people living in small households, to keep the foods they buy fresh, unless they want to eat the same thing everyday," says Jacobs. Single-serving products like Single Occasion Meats and Cheeses make it possible to vary sandwich ingredients without worrying about a full-size package of lunch meat going bad by the end of the week.

* Add Some Creativity to the Brown Bag: When preparing lunch for others, whether a spouse or children, Jacobs suggests adding a funny note or joke as a little pick me up. For young kids add stickers or buy packages of cartoon character napkins. If it's your spouse you want to surprise, add a love note!

* Mix it up: According to the "Lunchtime Trends" survey, only 3 percent of Americans are mixing up their lunch menu. "Eating the same thing every day can become quite monotonous!" says Jacobs. "Stock up on unique condiments and sandwich toppings that can make each sandwich different. Or you can also mix up your choices for sandwich bread by freezing several types of loaves and varying your slices daily. Match the varieties of Single Occasion Meats and Cheeses with your different types of bread for a host of combinations."

* Make it Nutritious: "Lunch is a great time to sneak in your daily servings of fruits and vegetables," suggests Jacobs. She encourages sandwich makers to "think outside the tomato and lettuce box" by adding shredded carrots, beets, slices of cucumber and radish, jicama or celery to add a fresh and unexpected crunch to your average turkey and cheese sandwich. "Use the freshest ingredients you can find for the best taste," advises Jacobs. "With Single Occasion Meats and Cheeses, you'll get great deli taste every time in a package that stays fresh."

* Be Social: The "Lunchtime Trends" survey found more than half of Americans usually eat lunch solo. Jacobs suggests spending several lunch breaks a month getting to know your peers and colleagues. To really break from work, make time to enjoy being in the company of your friends – and avoid work-related issues for half an hour or so!

* Make Each Lunch Special: Jacobs says it's important to know a child's lunchtime favorites and involve kids in the lunch making process. "Work together to make lists of foods your kids like and you approve of, and fill their lunch boxes with them to create a lunch they will be happy with and not trade or throw away," suggests Jacobs. "For example, with Single Occasion products you can honor the individual sandwich preferences of everyone in the family, so everyone feels special and will enjoy their lunch more."

* The Brown Bag Club: Organize a group of brown baggers at the office and enjoy the meal together. Add some excitement and have a lunch party once a month. Combine the lunch with a book club discussion or a board game tournament to spark lively conversation, or even a light debate.

* Some Me Time: There are many things to do during the lunch hour, but Jacobs reminds people that lunch can also be considered a mid-day oasis of rest. "Plan a relaxing activity during your break," says Jacobs. "Maybe it's something you really enjoy doing, but think you don't have enough time, like reading a book or favorite magazine. Whether it's the food you eat or the activities you do, take time each day to make lunch an occasion."

About Sara Lee Food & Beverage
Sara Lee Food & Beverage is the leading North American retail food division of Sara Lee Corporation (NYSE:SLE - News). Based in Downers Grove, Ill., SLF&B develops and sells many of the world's favorite high-quality baked goods, meats and coffee. Leading brands and products include Sara Lee fresh breads, frozen desserts and deli meats, Hillshire Farm lunchmeats, Jimmy Dean sausage and breakfast foods, Ball Park franks and the Senseo single-serve coffee system that uses the Douwe Egberts brand of European-style premium coffee.

Posted by Industrial-Manufacturing at 04:28 AM | Comments (0)

Online Collaborative Networking for the Specialty Food Industry to Launch October 18th

The Specialty and Gourmet Food Industry is launching a blogging community, in which specialty food processors, co-packers, suppliers, retailers, brokers and reps network, and collaborate online. Members are also showcased in a searchable directory which enables each listing member to add their 30 second video commercial.

(PRWEB) September 27, 2005 -- SpecialtyFoodResource.com LLC is pleased to announce an 18 October 2005 launch of its fabulous new web site directory for anyone interested in the marketing of specialty foods. Cutting-edge advertising at an affordable price!

SpecialyFoodResource.com’s specialty food resource directory offers a unique, effective advertising and community building opportunity targeted to the right people…people who are already looking for your specialty food or gourmet products. Specialty food entrepreneurs can get started for a two-month trial at $1.00 per month. No long-term contracts. Subscribers may cancel at any time for any reason.

No One Else Offers This
Subscribers can use our online Directory to create a customized listing for their business that features their own 30-second commercial and their own blog. Potential exposure to over millions of clients via the World Wide Web for a very reasonable monthly fee.
Subscribers:
* Get an essential and valuable online presence
* Use their own dynamic commercial to advertise
* Get targeted and affordable advertising
* Link their website to their directory and blog listing to let visitors view their commercial
* Become part of a searchable directory, easily found by new customers.
A customized listing can be created in just a few minutes.

Subscriber listings will include:
* 1MB video / flash presentation, your 30-second commercial
* Contact information
* Their own powerful blog which sends their unique message over the web. (We will help educate subscribers on how to blog effectively)
* Up to five eye-catching product photos
* Detailed descriptions of their products or service message—up to 500 characters
* 24/7 control of their listing via an easy-to-use control panel
* And much more!

Don't have a multimedia presentation? No problem! Subscribers can build a flash presentation using their photos right in their own control panel! It's easier and quicker than one probably thinks. Or, we can guide subscribers through the entire process either using their imagery or our imagery for a small fee.

Posted by Industrial-Manufacturing at 04:27 AM | Comments (0)

Pet Food and Pet Care Products Company Profile: Nestle SA

Dublin (PRWEB) September 27, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24653) has announced the addition of Pet Food and Pet Care Products Company Profile: Nestle SA to their offering

This Nestle SA Company Profile offers detailed strategic analysis of the company’s business, examining its performance in the pet food and pet care market. The report examines company shares by region and sector, brand portfolio and new product developments, market and distribution strategies, challenges from the competition and future prospects. Use it to understand opportunities and threats facing the business and the factors driving success.

For more information visit http://www.researchandmarkets.com/reports/c24653

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

Posted by Industrial-Manufacturing at 04:27 AM | Comments (0)

The Food Detectives' Top Tips To Baking Foolproof With Soy

The Food Detective shares these soy cooking tips.

(PRWEB) September 27, 2005 -- "It seems like everyone is eating more soy these days, and recipes for soy are at high demand, says Shirleen Sando, The Food Detective and author of the first soyfoods baking book on the market, Beyond Low Fat Baking: Cancer Fighting Foods for the Millennium (Skyward Publishing, www.skywardpublishing.com).

And, according to a recent news release from The United Soybean Board suggesting that "emerging research points to the beneficial role soy can play in a woman's diet, potentially protecting her from breast cancer and bone loss, alleviating hot flashes associated with menopause and even helping in weight management," it is no wonder soy continues to play a vital role in the American diet. The Food Detective shares these soy cooking tips.

Tip # 1: When baking with tofu, it is best to use low-fat silken tofu, especially to replace part of the fat with tofu. Silken tofu is creamy in texture and mixes in better than firm. Tofu contains no trans fats.

Tip # 2: Don't go overboard. A little tofu is high in protein and other nutrients, so a little goes a long way toward improving nutrition in baked goods. If too much tofu is used in a baked item, the product will be less than desirable. As a rule of thumb, you can replace from 2 tablespoons to ¼ of the fat in traditional baked items such as cakes and breads with an equal amount of blended tofu. Cookies are another matter. It is generally best to replace less than ¼ of the fat in a cookie recipe with tofu. The best approach is to follow kitchen tested recipes such as those found in Beyond Low Fat Baking: Cancer Fighting Foods for the Millennium, a top selling soyfoods baking book. Other books are available as well.

Tip # 3: Soy flour adds a tremendous amount of nutrients to baked items such as breads, cakes, cookies, and muffins. Soy flour is high protein and potassium and other healthy nutrients, and it is lower in carbs. Soy is a main ingredient in the the Atkin's Diet baking mix. But, be careful and avoid replacing too much traditional flour with soy flour. Soy flour is low in gluten and baked goods will not rise without additions of higher gluten flours such as white or wheat and/or vital wheat gluten. Try replacing from 1-3 tablespoons of regular flour with an equal amount of soy flour. Though a small addition, the benefit will pay off in better health.

Tip # 4: Baked goods with additions of tofu to replace part of the fat will generally brown less than regular items, so be careful and do not over bake. Tofu baked muffins, cakes, and quick breads are moist and will not dry out as quickly as traditional baked goods.

Tip # 5: Do not store fresh baked items in high heat areas such as the backseat of a car in the summer. If in a warm room, it would be preferable to wrap tofu baked items in plastic wrap and store in the refrigerator. Do not keep more than a few days. All fresh items spoil quickly.

Tip # 6: Tofu laced breads are moist and delicious. Try replacing from ¼ to 1/3 of the oil or shortening with silken tofu. Breads will keep longer because they will retain moistness for a longer period of time.

Tip # 7: Tofu can be used to replace up to 1/4 of the cream cheese in many recipes that call for cream cheese, including cheesecake. Simply use a food processor and blend silken tofu and cream cheese until creamy.

Author Resource Box:
Beyond Low-Fat Baking-ISBN 1-881554-03-1 (Skyward Publishing) has easy step-by-step methods for making the best-of-the-best soy-laced baked goods. Every triple-tested recipe passed the taste test of prize-winning cook, Shirleen Sando, a columnist and Founder of Living Healthy Foods, and is one of the Food Detectives, who keep watch on your health. Her mouth-popping gourmet muffins and all-American breads, pies, and pizza are winners. Each recipe speaks TASTE! Order at your favorite bookstore or from all major Internet sites.

Posted by Industrial-Manufacturing at 04:26 AM | Comments (0)

China's Fruit and Vegetable Market Combined is the Largest Sector in the Country's Retail Food Market

Dublin (PRWEB) September 27, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24727) has announced the addition of Fresh Fruit in China - A Market Analysis to their offering

This report covers the fresh & canned fruit market in China. The market is barely affected by the development of new retail formats. Fruit & veg sales tend to be dominated by markets where local farmers supply produce direct to the consumer.

'...China's fruit and vegetable market combined is the largest sector in the country's retail food market, it remains one of the last to be affected by the development of new retail formats in the mainland market. The vast majority of fruit sales continue to take place at free wet markets in designated open areas or on streets. Here, local farmers supply produce direct from the field to the end consumer. China's retail fruit retailers do not only sell to individual consumers. Many also supply to institutions and companies, such as restaurants. In these instances, fruit and vegetable retail markets are effectively serving as wholesale traders especially since some fruit wholesalers also sell retail. With conventional definitions blurred thus, this report does not attempt to differentiate between wholesale and retail sales, since doing so would make little sense in terms of how the market is structured. ...'

For more information visit http://www.researchandmarkets.com/reports/c24727

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

Posted by Industrial-Manufacturing at 04:26 AM | Comments (0)

September 26, 2005

Win a Dream Oven in Mrs. Smith's Pie Decorating Contest

Or Help Choose the Grand Prize Winner

Atlanta, GA (PRWEB via PR Web Direct) September 26, 2005 -- Mrs. Smith's® "Make A Masterpiece" pie decorating contest has just begun nationwide and contestants are one step closer to winning a double oven prize package valued at over $3,500. Two rounds of judging are scheduled and the Grand Prize winner will be chosen with the help of the public, through an on-line vote. Entries will be judged equally on ease of pie preparation, creativity, originality, appearance, and on-line voter response.

"This is a great opportunity to start a dream kitchen," said Brand Manager Mike D'Addieco. "With the luxury of a double oven, one lucky winner will be able to cook an entrée at one temperature and bake a Mrs. Smith's dessert in the second oven, at the same time."

According to D'Addieco, all entries must be original creations and use at least one Mrs. Smith's® Whole Pie. For more information, the pie decorating contest entry form and rules are available on-line at www.mrssmiths.com or by sending a self-addressed, stamped envelope to "Make A Masterpiece," P.O. Box 2127, Addison, Texas 75001. U.S. citizens, with the exception of residents of AZ, MD, ND and VT, who are 18 or older at the time of entry, are eligible. The official entry period ends November 18th.

Other prizes will include a year's supply of Mrs. Smith's pies, and all eligible entries will receive a coupon for one free whole pie while supplies last. Best known for its traditional, bake-it-fresh desserts and eat-it-anytime coffee cakes, Mrs. Smith's recently redesigned its product packaging with a bold, blue, banner logo, appetizing photography, and easy-to-shop, color-coded category names.

Based in Suwanee, 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.

For more information about Mrs. Smith's "Make a Masterpiece" pie decorating contest, please visit www.mrssmiths.com.

Contact:
Deb McGhee Speights
Veux Marketing, Inc
(404) 975-4857 (Office)
(404) 871-8444 (Pager)

Posted by Industrial-Manufacturing at 10:33 AM | Comments (0)

The Truth About Noni Juice

Natural Styles™ is the foremost supplier of 100% pure, 100% natural and 100% organic Noni juice since 1997. Early on we here at Natural Styles™, recognized the health benefits that result from supplementing our western diets with this 'healing fruit.' We have labored diligently at great sacrifice to provide Noni fruit juice in the same form as consumed by the ancients of Polynesia. Additionally, we have gone a step further and have scientifically analyzed the Noni fruit juice to identify the truth about its’ health potential.

(PRWEB) September 26, 2005 -- Noni or Morinda citrifolia has been used in Polynesia to provide health benefits for over 1000 years for various ailments. According to island folklore, tradition and history these effects would appear more than anecdotal.

Unfortunately the overzealous promotion of such a beneficial fruit juice coupled with the overstating of available scientific literature has created some controversy as to the truth about Noni. Natural Styles™ is known for its forthright presentation of Noni fruit juice as a dietary supplement that supports good health as a natural dietary solution/ addition to the western diet. We are firmly committed to investigating, providing and promoting the truth about Noni fruit juice.

The truth about Noni fruit juice is that it must be made only from ripe fruit. Natural Styles™ only uses fruit from the South Pacific including the islands of Hawaii, Tahiti, Fiji, Samoa, Tonga and Vanuatu. The fruit needs to be harvested when it is yellow to white in color. Green or immature fruit will not provide the potent phytochemical constituents that are responsible for supporting good health. Studies show that the most important phytochemical content for each respective fruit and or vegetable comes together during the natural ripening process. And this is true with Noni. Traditionally juicing is carried out over a 2-4 week period of time using the traditional gravity press method.

The weight of the fruit, which has been placed into sacks and allowed to age, is placed into a large 500-gallon container providing for a natural press. Natural Styles™ has optimized this procedure through a bladder press method, which delivers an improved quality of Noni fruit juice as well as providing for the freshest possible juice. The juice initially obtained is a yellowish-red color, which ultimately darkens to a mahogany brown color. The juice is then pasteurized to stabilize polysaccharide content and preserve the quality of the juice.

The truth about Noni fruit juice is that the longer the juice ages before pasteurization the more it breaks down via enzymatic degradation resulting in a lower polysaccharide content. Natural Styles™ has proven through optimizing this process that the best Noni fruit juice can be provided in a way that preserves the tradition of the islands and the potency of the fruit.

The truth about Natural Styles™ is that we are committed to “only ship good product.” We are able to do this through our GMP efforts and attention to detail.

The truth about Noni fruit juice is that in order to be assured of optimizing the health benefits of this Polynesian pharmacon it is important to get the real thing. Natural Styles™ is dedicated to being the source for not only the real thing but also the truth about Noni fruit juice.

Enjoy the benefits of 100% Pure USDA Certified Organic Noni Juice. For thousands of years the people of Polynesia have used the parts of the Noni (Morinda citrifolia) plant for many health concerns.*

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent disease.

www.innomarkinc.com
www.naturalstyles.com
toll free 1-866-486-6642

Posted by Industrial-Manufacturing at 10:33 AM | Comments (0)

RumFest New York 2005

RumFest 2005 is an annual event where bartenders, restaurateurs and consumers gather to try the very best rums, rhums, cachacas and sugar cane spirits from around the world. This year's event will be held at the restaurant LQ in midtown Manhattan and is open to the general public.

(PRWEB) September 25, 2005 -- On Monday night November 14 2005, Rum, Rhum, Ron & Cachacas from the world over will gather at LQ in New York City to bring you a taste of their country’s signature styles. Ed Hamilton, Ministry of Rum, will conduct rum appreciation & tasting seminars throughout the evening. Sip and sway to Latin rhythms and savor Latasian Fajitas, Sugar Cane Shrimp, Papitas Rellanas, Bamboo steamed shrimp dumplings, Arepas and other culinary delights from the LQ Chef de Cuisine. You will find rare and highly prized offerings at our Silent Auction which 100% benefits the Sky Ranch Foundation and the troubled teens being cared for at Sky Ranch for Boys. For each ticket sold, the Polished Palate will donate $5 to the Katrina Fund . Goody Bags will be reserved for the first 300 ticket purchasers only.

“Rhum’s the word for 2006, 2007”… proclaims F. Paul Pacult in the current issue of Spirit Journal. “It may become the edition that will be remembered as a herald for the emergence of non-Puerto Rican white rums, especially those from the French-controlled islands of Martinique and Guadaloupe.”

‘Rum’, distilled from wine fermented from sugar cane juice, sugar cane syrup, or fermented molasses differs from its French cousins in that ‘Rhum’ begins with only freshly-squeezed sugar cane juice.

Mr. Pacult gives highest ratings of 5 Stars to select few brands including Rhum Neisson & Rhum La Favorite, both from Martinique, which are making their appearance at RumFest, imported by Caribbean Spirits Inc. Try a Ti Punch, the signature cocktail of the French West Indies . made with these Rhum Agricoles.

“ Rum dates back to the 1630s on the island of Barbados . Since then, Barbadian rum has flourished, thanks in large part to the continuing efforts of R.L. Seale & Company” states Robert Plotkin of Bar Media. Foursquare Spiced Rum, a ‘carnival for the senses’ Mr. Plotkin furthers, is a blend of molasses-based Bajan rums, barrel-aged a minimum of 2 years and steeped with a mix of ground nutmeg, cinnamon & vanilla.

Doorly’s XO is aged for a second time in Spanish Oloroso Sherry oak barrels, winning it two Gold Medals at the prestigious San Francisco Spirits Competition and a Gold at the Mond Selection 2003/04. Doorly’s also brings their 5 Year old expression. E.S.A. Field, named after its creator Edward Samuel Allison Field, is by far the most popular and best selling rum in Barbados . It represents a unique quality of white rum preferred for its clean crisp palate. R.L. Seale’s Limited Quantity Finest 10 Year Old Chairman’s Reserve is in a class of its own, with a mélange of butternut & light vanilla taste and almond hints at the finish.

Ever wonder why those exotic cocktails made in Caribbean countries taste different stateside? The secret revealed is Velvet Falernum. This famous Bajan “Gold Medal” beverage and mixer, with a uniquely refreshing flavor, was developed by John D. Taylor of Bridgetown Barbados in 1890. Born and bred on the island, this slightly alcoholic sugar cane based liquor is a staple of every Bajan bar. Its special taste comes from a refined infusion of lime laced with fine cane syrup and ‘botanicals’ including almonds and cloves.

“Lightning bolt born in Brazil ” exclaimed the LA Times on September 7. Charles Perry, LA Times staff writes, “ Following a now-familiar pattern in the spirits world, cachaça, the Brazilian liquor made from sugar cane juice, has made a heady move up the social ladder in recent years. Like those other better-known New World distillates, rum and tequila, cachaça (ka-SHAH-sa) was originally a working man's drink but has lately been taken to new, more sophisticated heights by ambitious producers. Although very few of the thousands of cachaças made in Brazil are available in the United States, the drink is catching on here. It's part of the international fascination with all things Brazilian, and it's showing up in the U.S. not only at Brazilian restaurants but also at fashionable bars and liquor retailers”.

David Catania, entrepreneur and importer of Cachaca Fazenda Mae de Ouro is betting that the above is true. “In Brazil there are countless cachaça distillers and several of the major Brazilian brands can be found at your local liquor store here in the U.S. I wanted to import the authentic, traditional, small-batch stuff that Brazilian Americans bring back in the bottom of their suitcases. I knew I had the right one when after my first taste I just couldn’t put it down.”

Rum, Rhum, Ron, Cachaca, Rum Creams, White, Dark, Premium, Super-Premium, Spiced, Flavored, Overproof…join the Inner Circle and taste Award-Winning Stand-up rums from Down-Under.

The festivities begin at 5:30 for VIP’s & Press. General admissions begins at 6:30 . The event ends at 9:30PM . Tickets can be purchased on-line at The Polished Palate. Prices are $50 pp in advance, all major credit cards accepted. Tickets at the door are $60 pp and cash only. Must be 21 years or older to attend event. Photo ID mandatory.

Posted by Industrial-Manufacturing at 10:32 AM | Comments (0)

GiveLobster.com - Coming Out of its Shell to a Dinner Table Near You

GiveLobster.com, the one-stop shopping site for personal lobster needs, has come out of its shell. With the start of the three-day Redondo Beach Lobster Festival today, GiveLobster.com is live and ready to take orders for fresh and frozen lobsters and gift certificate purchases!

Redondo Beach, CA (PRWEB) September 25, 2005 -- GiveLobster.com, the one-stop shopping site for your personal lobster needs, has come out of its shell. With the start of the three-day Redondo Beach Lobster Festival today, GiveLobster.com is live and ready to take orders for fresh and frozen lobsters and gift certificate purchases!

Specializing in delivering the freshest and tastiest lobster, GiveLobster.com helps consumers create their own personal lobster festivals at home. With a wide selection of whole live lobsters, fresh frozen lobster meat, lobster tails and lobster claws, customers on the site can pick and choose their next lobster meal with a point and click of the mouse.

For those customers who can’t decide which tasty treat to pick, GiveLobster.com also specializes in party packs. From the Louie Jr. pack with two-one and a half pound lobsters and two lobster crackers, to the Lobster Lovers pack with two-one and a half pound lobsters, two lobster candles, two lobster holders, two lobster warmers, two lobster crackers, two lobster napkins, two lobster picks and two lobster bibs, GiveLobster.com has a party pack for every occasion.

When giving the gift of good taste, customers need to look no further than gift certificates from GiveLobster.com. Available in any increment starting at $25, a gift certificate from GiveLobster.com is the perfect gift for every occasion.

Along with having an on-line presence, GiveLobster.com will also have an in-person presence at the Redondo Beach Lobster Festival, upcoming Santa Cruz Lobster Festival (October 7-10) and Tempe Lobster Festival (November 11-13). This presence enables attendees to order lobsters to create their own lobster festival at home and purchase gift certificates to give the gift of a personal lobster festival.

Whether at an upcoming lobster festival or at home, customers can come out of their shell and enjoy lobster anytime with the launch of GiveLobster.com!

For information:
Visit: http://www.givelobster.com
Phone: 866-362-7817

Posted by Industrial-Manufacturing at 10:32 AM | Comments (0)

Foodco To Invest US$54 Million In An Industrial Zone For Foodstuff

Company’s Q3 Net Profits Projected To Surge By 34% To US$27 100 Million

DUBAI, UAE (PRWEB) September 24, 2005 -- Abu Dhabi National Foodstuff Company (Foodco) announced that it would be investing AED 200 million (US$54 million) in an industrial zone for foodstuff in the capital. The facility will be ready by 2007.

Managing Director of Foodco and member of the Board of Directors, Mr. Ahmed bin Ali Al Dhahry said, “The facility will provide top class infrastructure and efficient and well-developed support services thereby actively encouraging entrepreneurs and investors,” Mr. Al Dhahry remarked.

The UAE’s well-established trading links throughout the AGCC and other neighbouring markets, a buoyant and prosperous domestic market, strong commercial ties and wide choice of potential trading partners, top class port and airport facilities in terms of size, flexibility and efficiency, and a strong shipping and transportation sector are among a few of the benefits that companies can avail off.

Meanwhile, Foodco’s projected net profits for the third quarter of this year are expected to increase by over 34% to more than AED 100 million (US$ 27.24 million), over Q2 2005 results and are expected to continue this growth till the year end.

Today, Foodco is one of the most sought after scripts in the UAE Stock Exchange, with a group of satisfied shareholders. More than the financial strength, Foodco’s credibility in the market is indicative of the company’s real success as a corporate entity.

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

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

AmCooperative Donating Notary and Bankruptcy Services to Help with the Katrina Disaster Relief

AmCooperative doing their part to help the victims of the Katrina Huricane. Nationwide assistance available for all in need of various legal services.

(PRWEB) September 24, 2005 -- AMCooperative (AMC) is a nationwide organization that brings together lawyers, paralegals, bankruptcy processors, and notaries public, under one roof.

We want to express our sincere concerns by volunteering professional services to ALL displaced persons of the Katrina disaster.

Our heartfelt condolences go out to all of the disaster stricken cities. It is our belief that by offering our services, it will benefit the victims of Katrina in some small way to not only give these victims a fresh new beginning in life; but will also bring comfort and piece of mind to the victims; as well as, the ability to reclaim their identity and self worth.

In hardship situations and circumstances like Katrina, our neighbors are not just the friends and families next door, but friends and families anywhere who may be suffering financially from catastrophic causes. We want to show that we understand that these families need to have reassurance back in their lives. They need a time for healing. Extended hands that can help lead them back to the road of recovery. We want our neighbors near and far to know that we are sensitive to their situation.

Our services can help open the doors to financial freedom. We are offering our time and services for FREE. If you need a Notary Public in your area for any notary services such as Identity Verification or need assistance in preparing and filing a Bankruptcy; we have Lawyers, Notaries Public, Bankruptcy Processors, and Paralegals ready to assist you.

AMC provides a “high tech, high touch” professional service.

We follow professional ethics and standards set by national organizations including the NNA (National Notary Association), and the ABI (American Bankruptcy Institute).

AMC is not a law firm or attorney. We are a professional organization working closely with lawyers and assisting those clients who have made the decision to seek relief under the United States Bankruptcy Courts. Additionally, we provide our clients with a number of other professional services.

Many people have been relocated all over the country. Contact us so that we may provide you with an AMC service in your area. This is our way of lending a helping hand to our friends and family neighbors.

Contact information: Gary Drury, Director (866) 859-4079. www.amcooperative.com

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

September 23, 2005

You're Hired!

Dairy Queen® debuts on “The Apprentice” Search underway for DQ’s first Blizzard® apprentice

MINNEAPOLIS (Sept. 23, 2005) – For the first time ever, a company appearing on “The Apprentice,” now in its fourth season, has created a national promotion to find a real-life apprentice.

Dairy Queen®, which will have a featured episode focusing on its signature Blizzard® brand on “The Apprentice” Thursday, October 13, is taking that appearance to the next level by offering an apprenticeship that comes with a $50,000 cash signing bonus, an appearance in a national television commercial, trips to Hawaii and Los Angeles and a chance to help create new Blizzard® flavors.

“We tapped into a creative way to leverage our appearance on ‘The Apprentice’ with a really fun and exciting promotion that reaches out all across North America,” said Michael Keller, chief brand officer for International Dairy Queen. “We’re not the first to be on the show, but we are the first to tie in a promotion specifically built around the premise of the show. As a result, we are giving one lucky Blizzard customer out there the opportunity of a lifetime: to be our Blizzard apprentice.”

Just like the television series, contestants for the Blizzard apprentice will vie for the title by completing a variety of tasks in the “Now Hiring! Become DQ’s Blizzard Apprentice” contest which can be found online beginning September 26, at www.blizzardfanclub.com. During round one, contestants must submit a 100-word essay describing their passion for the Blizzard and an accompanying photo of themselves interacting with the Blizzard brand. A panel of judges from Dairy Queen will choose 25 contestants to move on to the second task.

The second task requires contestants to produce a two-to-three minute video message about the Blizzard in the form of a television commercial, speech, rap, song or other performance art. The top five “odes” to the Blizzard, chosen by Dairy Queen, will be posted to www.blizzardfanclub.com along with each finalist’s original essay and photo. Blizzard Fan Club members, now totaling about 600,000, will then vote for their favorite. The contestant with the most votes will become the first-ever Blizzard apprentice. The winner will be notified by November 4.

In addition to the $50,000 “signing bonus” and a year’s worth of free Blizzards, the winner and three guests will travel to Los Angeles where the Blizzard apprentice will appear in a Dairy Queen Blizzard commercial airing nationally next year. In January, they will be honored at Dairy Queen’s franchisee exposition in Hawaii.

Finally, they will visit Dairy Queen headquarters in Minneapolis where the apprentice will participate in the development of new Blizzard flavors.

All 25 semi-finalists will receive free Blizzards for a year and each of the web-posted finalists also will receive a $1,000 cash prize. The contest is open to all U.S. and Canadian residents, excluding Quebec, 18 years of age and older. All legal guidelines and restrictions apply. For a full list of contest rules, visit www.blizzardfanclub.com.

As part of the promotion, Dairy Queen also will be featured in one of four online games in “The Apprentice” arcade collection. The Dairy Queen game is unique from the other three in that it will be an online flash game and available for free. The rest of the games, all developed by Legacy Interactive, are downloadable for a fee. Access to the Dairy Queen game will be via www.blizzardfanclub.com and top gaming sites available on Yahoo and AOL.

Dairy Queen’s appearance on “The Apprentice” and the subsequent Blizzard apprentice contest culminates a yearlong 20th birthday celebration of the Blizzard. One of the most imitated ice cream innovations since the ice cream cone, the Blizzard Flavor Treat was introduced in 1985. More than 175 million Blizzards were sold in that first year. Today, the Blizzard is one of the most successful and widely recognized treats and is well on its way to becoming a billion-dollar brand.

For more information, visit www.dairyqueen.com.

About IDQ:
International Dairy Queen (IDQ), which is headquartered in Minneapolis, Minn., develops, licenses and services a system of more than 5,600 Dairy Queen® stores in the United States, Canada and other foreign countries, offering dairy desserts, hamburgers, hot dogs and beverages. IDQ is part of the Berkshire Hathaway family, a company owned by Warren Buffett, the legendary investor and CEO of Berkshire Hathaway. Following the successful roll out of DQ Grill & Chill®, Dairy Queen’s quick-service food concept that features an all new expanded menu and newly designed restaurant interiors, Dairy Queen began testing the TreatWorksTM concept in August 2005. TreatWorks blends a sleek, new look with the feel of a traditional ice cream treat shop and offers an expanded treat menu that includes traditional DQ favorites, the Orange Julius® line of smoothies and fruit drinks, and new signature desserts and sundaes.

Posted by Industrial-Manufacturing at 09:48 AM | Comments (0)

E-CONTROL SYSTEMS, INC. to Present Handheld Devices (PDA) for Data Logging of HACCP Control Points Integrated into Raptor Web Software™ (RWS™), at the NAFEM Show

E-Control Systems to present its New Handheld devices(PDA) for data logging of HACCP Control Points and automated inventory management integrated into Raptor Web Software™ (RWS™) at the NAFEM show in Anaheim, CA 23-25 September 2005.

Chatsworth, CA (PRWEB) September 23, 2005 -- E-Control Systems, Inc., a trusted leader of hardware and software products for the foodservice industry's Online Kitchen and HACCP control, presents newly integrated PDA into its RWS™ – Enterprise-wide software solutions for the foodservice industry and the commercial kitchen, including schools, hospitals, restaurants, supermarkets, convenience stores and hotels.

E-Control Systems will be showing the new PDA at the NAFEM Show in Anaheim, CA 23-25 of September 2005 (Booth #2908 in the Technology Pavilion).

E-Control Systems has helped introduce, in the past years, the NAFEM Data Protocol with major industry partners and has now close to a thousand installations, all NAFEM Data Protocol Compliant. Raptor Web Software™ (RWS™) has become the de facto NAFEM Data protocol compliant software used by major foodservice manufacturers.

The newly integrated device helps making RWS™ the ultimate, Nafem Data Protocol compliant software solution for the commercial kitchen. With one software application from E-Control Systems, foodservice consultants and majors foodservice operators can make sure that any equipment in the kitchen is monitored through the same software platform.

E-Control Systems, the leader in Automated HACCP systems, with hundreds of installations nationwide recently announced a program that allows Schools Districts to immediately automate HACCP in all their Schools – Getting the Manual version of E Control Systems Software at no charge.
This program will help School district to meet The USDA Food and Nutrition Service (FNS) Mandated guidance on implementing a food safety system in schools by the end of School year 2005/2006
More details about this program are available on "weblink to our manual Haccp press release".

Other products developed and presented by E-Control Systems at the NAFEM Show include:
* New E-Control Systems Worksite that includes: Preventive Maintenance and Scheduling, Work Order Generation and Management, Project management and Scheduling, Information Sharing, Energy management and Energy Conservation.
* Picogate™ – Tiny Ethernet Gateway
* Microgate™ – Ethernet Concentrator Gateway
* Meshed Network and Wifi Wireless Sensors Integrated into Raptor Web Software™ (RWS™)
* Networked Event Driven Camera and DVR integrated into Raptor Web Software™ (RWS™)
* Networked Power Meters Integrated into Raptor Web Software™ (RWS™)
* Handheld devices(PDA) for data logging of HACCP Control Points and automated inventory management integrated into Raptor Web Software™ (RWS™)
* Hazard Notification to remote devices including E-Mail/Blackberry/PDA Reports On Demand
* NAFEM Data Protocol Integration Services
* Automated Cooking and HACCP control Integration for OEMs
* Automated Cooking and HACCP Management Software

About E-Control Systems, Inc.
E-Control Systems, Inc. is the leader for NAFEM Data Protocol compliant hardware and software for the food service industry. Its enterprise management and information software allows easy integration, automation, and HACCP control of any size restaurant or commercial kitchen. Its scalable architecture and SQL compliant database makes this system useful in single location, 10-location, or 10,000-location installations. E-Control Systems' hardware and software are used in much commercial equipment for the food service industry including walk-in coolers and freezers, reach-ins, under-counters, grills, fryers, ice machines, washers, and many more. These integrated solutions leverage state-of-the-art technologies and innovative practices to enhance performance, profitability, and competitive advantage. To learn more about E-Control Systems, Inc. and how we can help you, please visit us online at www.eControlSystems.com

E-Control System Contact:

Tommy Orpaz
Vice President Business Development
Tel: (818) 885-5228
Chatsworth, CA 91311
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 09:46 AM | Comments (0)

Breakfast Is "IN" at INNCooking.com

INNCooking.com is making breakfast “in” by keeping it simple, but making it yummy. Focusing on the American breakfast, INNCooking.com comes to the rescue of today’s busy home cook with simple recipes that can be used by anyone in a low-tech kitchen.

Woodstock, IL (PRWEB) September 23, 2005 -- INNCooking.com is making breakfast “in” by keeping it simple, but making it yummy. Focusing on the American breakfast, INNCooking.com comes to the rescue of today’s busy home cook with simple recipes that can be used by anyone in a low-tech kitchen. “Breakfast is one of the most important social and nutritional meals of the day,” notes INNCooking.com creator Merida Johns and Bundling Board Bed and Breakfast Innkeeper. “However, busy lifestyles have pushed breakfast right off the burner in many of today’s kitchens. INN Cooking’s aim is to change that! “

Tested at The Bundling Board Bed and Breakfast Inn, Woodstock, IL, all of INNCooking.com recipes have earned the stamp of approval from the Inn’s many discerning guests. “Persistent coaxing by my guests to share my know-how in preparing simple but terrific tasking meals has guided me in starting my own syndicated column called INN Cooking and its related website,” says Johns.

“An innkeeper’s lifestyle can be hectic and I needed to find ways to create sumptuous breakfast meals in a simple manner,” notes Johns. “I remembered how my grandmother, using limited appliances and plain ingredients, created such fantastic breakfast meals with wonderful aromas. I decided to duplicate this in my own INN kitchen.” A “low-tech” kitchen (no ultra-fancy gadgets), plain ingredients, simple cooking techniques, and easy recipes are the basic ingredients in “making it simple….but making it yummy”. The result is a stock of marvelously tasting dishes that are easy to make for everyone to enjoy.

INNCooking.com contains featured recipes, cooking advice, and tips for the Inn traveler. “Our goal at INNCooking,” says Johns is to help every home cook create an unforgettable breakfast event any day of the week with simple, but yummy food.” (Look for Merida John’s “INN Cooking” column in newspapers around the country).

Contact: Merida Johns
Ph: 815-338-7054 Email: e-mail protected from spam bots
http://www.INNCooking.com

Posted by Industrial-Manufacturing at 09:46 AM | Comments (0)

September 22, 2005

Company Prepared to Provide Catering Services to Relief Workers in the Hurricane Katrina Aftermath

Austin's LocalCatering.com has made the necessary preparations to work with disaster recovery project managers and government officials to provide food and beverage to relief workers and evacuees.

Austin, Texas (PRWEB) September 21, 2005 -- Within days of the Hurricane Katrina disaster, LocalCatering.com was approached by multiple contractors developing strategies for the rebuilding of New Orleans and the other affected areas. Employing five years of expertise in coordinating large-scale catering, LocalCatering.com was able to organize mobile kitchens capable of feeding up to 2000 people three meals a day indefinitely.

"It was important that we analyze the best way to meet the needs of the people of New Orleans," says LocalCatering.com President, Enrique Rangel, "We went to our membership for answers."

Pulling from an expansive list of resources, the LocalCatering.com staff was able to catalyze a movement ready to serve the people of the affected region, including staff, supplies, living quarters, and mobile kitchens that could be onsite in a matter of days.

"What we heard from the project managers was that over time they would want to hire the displaced people of the area; so, the staff we brought in would have to be willing to train and eventually phase out," says Rangel.

To no one's surprise, all involved were on board with this plan.

"This isn't just about feeding relief workers. It's about giving these people an opportunity to make new lives for themselves - to determine their own futures."

LocalCatering.com is currently awaiting award notification and designation of when and where their recourses will be required.

"We are ready to serve the people of the Gulf Coast. Just tell us when."

For additional information contact LocalCatering.com publicist, Mercer Black, at (866) 42-CATER or by email to e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 07:06 AM | Comments (0)

Vitamin Angel Alliance Crosses 12 Million Mark in Katrina Supplement Donations

Vitamin Angel Alliance has now collected over 12 million vitamin supplements in their effort to supply the nutritional component of the Katrina Relief effort. Working with a consortium of companies in the Natural Products and Pharmaceutical industries, Vitamin Angels is now shipping product into their Texas warehouse and distributing supplements throughout the Gulf States.

Santa Barbara, CA (PRWEB) September 22, 2005 -- Vitamin Angel Alliance has now collected over 12 million vitamin supplements in their effort to supply the nutritional component of the Katrina Relief effort. Working with a consortium of companies in the Natural Products and Pharmaceutical industries, Vitamin Angels is now shipping product into their Texas warehouse and distributing supplements throughout the Gulf States.

"We now have authorization from The Department of Homeland Security to ship to all states the region," said Howard B. Schiffer, Vitamin Angel Alliance President, "We've had supplements shipped to the FEMA Specialty Needs Centers in Louisiana and have now opened up distribution points in Jackson, Mississippi; Slidell Louisiana; Houston, Texas; Pearl, Mississippi; and Baton Rouge, Louisiana." Vitamins Angels has also initiated contacts to help set up shipments for the emergency personnel and relief workers who are helping deal with the aftermath from Katrina.

"The response for the natural products industry has been outstanding" reported Schiffer, "It's important to remember that this is going to be a long-term relief effort. We're going to need about 20 million supplements to get these people through the next 6 months."

To date pledges and donations have been received from Arizona Nutritional Supplements; Earth Power Inc.; Florida Distributors, General Nutrition Centers, GNLD International; Healthy Horizons and Diamond Herpanacine Associates, Hero Nutritional Products; Highland Laboratories; Mason Vitamins; Nordic Naturals; NOW Foods; Nutri-Force Nutrition; Nutrilite; Pharmachem Laboratories; Pharmanex; PL Development; Pro Health; Rainbow Light Nutritonal Systems; Swiss Medica; Tishcon; Twinlab and Vitatech International.

Vitamin Angel Alliance is a non-profit, non-sectarian organization dedicated to providing basic nutrition and fighting vitamin A deficiency childhood blindness around the world since 1994. Last year Vitamin Angels donated 23.4 million supplements to people in need in 40 countries around the world.

"The first response when we saw those horrific photos was I'm so sorry for what happened to these people," Schiffer observed. He continued; "The next response was, Well let's do something about it!"

For more information, visit www.vitaminangel.org

Posted by Industrial-Manufacturing at 07:06 AM | Comments (0)

Taco Maker to Enter 17th State

Ogden, UT (PRWEB) September 22, 2005 -- Ogden-based Taco Maker will open its 156th store in San Antonio Texas in September.

"This will be the seventeenth state with a Taco Maker location," said Gil Craig, CEO. "We have outlets from California to Florida, and from Portugal to the Philippines." The store will be in the Rolling Oaks Mall, located between San Antonio and Austin, Texas.

Rolling Oaks Mall is anchored by Dillard's, Foley's, Sears, and JCPennys. Rolling Oaks has over 100 specialty shops.

Taco Maker features Mexican-American cuisine and was started by Craig in Ogden, Utah in 1978.

"Mexican Quick Service restaurants (QSR) are enjoying an unprecedented rate of growth, outpacing all other segments of the restaurant industry," said Craig. "The Taco Maker is firmly seated as a leader in the Mexican QSR segment."

"The Taco Maker offers various outlet types to meet almost every need from traditional free-standing buildings and mall food courts to its fast growing programs for non-traditional locations which complements the dual branding or co branding concept. The Taco Maker is uniquely positioned to capture its share in the fast growing segment."

Taco Maker is opening an average of two to three franchises per month.

"Taco Maker might be slightly more expensive than many of our competitors," said Craig, "but we take pride in using fresh ingredients and in cooking everything fresh every day."

The chain employs about 1,600 people, with very little turnover.

In 1968, Gil L. Craig began his career in Mexican fast food. After gaining invaluable experience in successfully developing a large franchise system, Mr. Craig founded his own company, The Taco Maker, Inc. (TTM). What was once only a dream has blossomed into an international franchise system in the United States (47 locations), Latin America (90 locations), and even the Far East (10 locations).

(Hear audio clip about Gil Criag as featured on Speaking on Business, August 10, 2005. http://smallbiz.ksl.com/speak-12235i.php )

The world headquarters The Taco Maker, Inc., are located in Ogden, Utah. With new outlet development, outlet sales have continued to grow rapidly.

Mexican Quick Service restaurants (QSR) are enjoying an unprecedented rate of growth , outpacing all other segments of the restaurant industry. The Taco Maker is firmly seated as a leader in the Mexican QSR segment.

Long known for its fresh, high quality and flavorful Mexican fast food, The Taco Maker offers various outlet types to meet almost every need fromtraditional free-standing buildings and mall food courts to its fast growing programs for non-traditional locations which complements the dual branding or co branding concept. The Taco Maker is uniquely positioned to capture its share in the fast growing segment.

In 1996 and 1997, TTM began franchising two new concepts -- Jake's Over the Top (18 locations) and Mayan Jamma Juice (5 locations). Jake's Over the Top features a '50's atmosphere and offers a unique line of hamburgers and sandwiches along with fries, onion rings, and all the trappings. Its "over the top" shakes rise two to three inches above the rim of the cup. TTM's Mayan Jamma Juice concept is all about smooth, cool, nutritious and delicious. Real fruit juices are blended with fruit, berries, ice, and other flavorful ingredients for a "tropically refreshing" drink.

Corporate CONTACT:
Name: Dave Champlin
Title: Senior Marketing Director
Street address: 4605 Harrison Blvd
Town, state, zip code: Ogden, UT 84415
Phone: 1-800-207-5804
Fax: 801-476-9788

San Antonio CONTACT:
Name: Raj Patel
Title: Owner-Operator
Street address: Rolling Oaks Mall, 6909 North Loop 1604 East
Town, state, zip code: San Antonio, TX 78247
Phone: 210-831-7728
Fax: 210-497-2464

Anna Harrier
Area Asst. Mgr. of Mall Marketing
Rolling Oaks Mall/Ingram Park Mall
6909 N. Loop 1604 E.
San Antonio, Tx. 78247
O: (210)651-5601/(210)523-1228
F: (210)651-6326/(210)681-4614

Posted by Industrial-Manufacturing at 07:04 AM | Comments (0)

Tempest Tea Launches Organic/Fair Trade Certified (TM) Iced Tea Program

Tea company launches nation-wide program.

Dallas, TX (PRWEB) September 2005 -- Tempest Tea proudly launches an extensive line of premium quality iced teas to restaurants, cafes and coffee shops.

Tempest Tea's Organic/Fair Trade CertifiedTM iced teas come in black, green, white, and decaf varieties and surpass any other on the market. Each blend is specially formulated for iced tea using only organically grown leaves, fruits and flavorings, and all are delicious and healthy.

“Our mission is to bring the purest, highest quality, best tasting, healthy tea beverages to market. Our goal is to make tea drinking accessible to every age and taste preference,” says Jody Rudman, co-founder of Tempest Tea. Tempest Tea's commitment to purity, quality and flavor can be tasted in each of its ten iced tea blends. Flavors include Black Ginger Peach, Decaf Mango, Green Tropical, and Green Berry Jasmine.

Tempest Tea, a market leader in premium quality teas, offers a full line of tea blends and healthy beverages including Organic/Fair Trade Certified teas, chai teas and herbal boosts. Tempest Tea is located at 5600 W. Lovers Lane, Suite 111, Dallas TX 75209.
Additional information is available at 214-351-4TEA (4832).

Posted by Industrial-Manufacturing at 07:02 AM | Comments (0)

September 21, 2005

Gourmet Spanish Food Aficionados Will Soon Have Their Jamón Ibérico

The Spanish government has just approved the first Jamón Ibérico production facility that meets USDA standards for export to the United States. LaTienda.com, a family-owned gourmet Spanish food retailer based in Williamsburg, VA, will fly in the first Ibérico products as soon as they are available. In fact, the Harris family has worked for more than eight years to make this possible. Soon this prized Spanish gourmet food, perhaps the finest of all hams, will be available in the US. Jamón Ibérico, marbled with rich golden fat and infused with the flavor of acorns, is also remarkably good for you. The curing process converts the fat of the ham into heart-healthy mono-unsaturated fat. This gives the ham beneficial qualities similar to olive oil.

(PRWEB) September 21, 2005 -- LaTienda.com, a family-owned gourmet Spanish food retailer based in Williamsburg, VA is pleased to announce that on September 15th the USDA and the Spanish government approved Jamónes Fermín as the first producer of Jamón Ibérico eligible to export to the USA.

This is a very satisfying day for the Harris family, owners of La Tienda. Patriarch Don Harris remarked, “My wife Ruth and I initiated the quest for Ibérico ham in 1997 when we first visited the fabled ham town of Jabugo in western Andalucía. Through the ensuing years, our entire family has blanketed western and southern Spain meeting the farmers and potential producers of this coveted product.”

La Tienda intends to fly in the first Ibérico products as soon as they are available. This means that American gourmets may be able to enjoy Ibérico pork loin (lomo), chorizo and other Ibérico sausages before Christmas, if all goes well. But it will be another year till the shoulders ('paletas') will be available, and nearly two years till Americans can enjoy the full Ibérico hams ('jamónes'). The traditional, bone-in 'pata negra' Jamón Ibérico take twenty-three months to cure, and the producer will be hanging them to cure in the mountain air later this week, so that these hams should be available to the US market in the fall of 2007. When these hams finally arrive, the price for the best ones is likely to be around $1,000 per ham. More than 300 aficionados have already placed $199 deposits for the hams with LaTienda.com, securing the right to buy an Ibérico ham as soon as they are available.

Jamón Ibérico is perhaps the finest of all hams, as much a national treasure to Spain as caviar is to Russia, truffles are to Italy, and Kobe beef is to Japan. Jamón Ibérico hams are the pride of Spain, and Spaniards consume the most of the annual production in their own country. Some producers even have waiting lists of several years for their best products.

The unique flavor of Jamón Ibérico comes from the pigs themselves and from the way they're raised. The rare Iberian black-foot pigs ('pata negra') live only in Spain, where they have foraged for acorns in the cork oak forests of western Spain for millennia. This diet of acorns contributes to the flavor of the ham, and causes their beautifully marbled meat to be high in heart-healthy mono-unsaturated fat, giving the ham beneficial qualities similar to olive oil. This quality is apparent to the naked eye: thin slices of jamón glisten on the plate as the golden fat melts with room temperatures rises above 70 degrees F.

Don Harris fell in love with Spanish cuisine in the 1960s and was stationed in Spain as a Navy chaplain in the 1970s. He launched LaTienda.com with his wife and three sons in 1996. The family operated company was the first to introduce jamón serrano over the Internet to the families of America, and they have been on a quest to bring jamón ibérico to America for more than eight years.

These hams could not be imported and sold in the US without a Spanish slaughterhouse and processing plant that met USDA standards, but for years Spanish producers were reluctant to make the investment to get USDA certification. The only Spanish meat products exported to the U.S. now are made from animals slaughtered at USDA-certified plants outside Spain. That includes Jamón Serrano, a country ham that is similar to Italian prosciutto.

“Our goal has been to secure a firm commitment from at least one Spanish company to produce Jamón Ibérico for the U.S. market. This has proven to be a far more complicated process than the one followed by La Tienda when we brought the first Jamón Serrano to homes across America. But our patience has paid off.”

“Our trip this last June was particularly satisfying,” Mr. Harris continued, “In addition to visiting respected producers, my sons Tim, Jonathan and I were the guests of leading scientists at the University of Cáceres, who have dedicated their academic lives to the study of and appreciation for these unique animals. They introduced us to some frisky “teen-age” Iberian pigs that were playing at the waterhole at a finca (ranch). More than scientists, they were gourmets, and treated us to an incredible feast which began with plates of glistening jamón ibérico.”

In the past twelve months, members of the Harris family have visited Spain four times in their effort to import the best Jamón Ibérico, as well as the first. La Tienda expects that a handful of other Spanish producers will have USDA-approved production facilities within the next few months.

Posted by Industrial-Manufacturing at 11:51 PM | Comments (0)

BLR’s Safety Website Wins "Commitment to Worker Safety" Award

Safety.BLR.com safety training and compliance website has just received the Compliance Magazine Commitment to Worker Safety Award, "Best in Online Services."

Old Saybrook, CT (PRWEB) September 21, 2005 -- Safety.BLR.com, “Making Safety Training & Compliance Easier”, has been selected as "Best in Online Services" in Compliance Magazine’s Commitment to Worker Safety Award.

A panel of impartial industry experts judged Compliance magazine’s award; each entry was evaluated in terms of innovation, impact on worker safety, and ease of use.

The award presentation will take place on Wednesday, Sept. 21 at the National Safety Congress Expo in Orlando.

"With Safety.BLR.com our aim was to create an affordable and easy-to-use solution for safety professionals," said Bob Brady, President of BLR.com. "This award is a tremendous honor, and we feel it confirms our position as the premier online resource for safety professionals looking to improve their OSHA training and compliance programs."

Now in its third year of offering practical training solutions to safety managers, Safety.BLR.com has previously been honored with a Gold Award for "Most Innovative Use of the Medium by an Online Subscription Newsletter or Website" in the 2003 Online Publications Awards Competition, and cosponsored by The Newsletter on Newsletters and the Subscription Website Publishers Association.

Safety.BLR.com subscribers have access to thousands of customizable, downloadable safety training tools, including prewritten training PowerPoint® meetings, Tool Box Talks, checklists, and forms. The core of the website's compliance information is its plain-English analysis of state and OSHA safety regulations. Subscribers also are kept up to date on the latest safety news, final and proposed regulations, and notices. OSHA full-text regulations and links to state full-text regulations also are available.

BLR is offering a free download of its popular Special Report on how to avoid OSHA compliance problems – “OSHA Citations: Missteps to Avoid”. The Report may be downloaded at http://www.blr.com/81001600/PRS48

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

Contacts:
BLR: John Brady
860-510-0100 x2159

Posted by Industrial-Manufacturing at 11:49 PM | Comments (0)

Color Coded Recipes Helps Get the Kids in the Kitchen

New product combines color coded measuring cups and tools with recipes in revolutionary cooking method for children.

Winnipeg, Canada (PRWEB) September 21, 2005 -- Children from all around the world will soon be mixing ingredients and serving up delicacies with the latest toy offering from B-Bel Inc. The Kids In The Kitchen line of products takes the difficulty of measuring and mixing out of cooking with their patented color coding system. When a regular recipe calls for a half cup of sugar and a tablespoon of vanilla, the Kids In The Kitchen set will simply call for the “red cup” and the “green spoon.” Kids (and parents) never had it so easy.

“With Kids In The Kitchen, any child can become a chef overnight and a have a lot of fun at the same time. The starter 'No Bake Chef' set has only no-bake recipes, so kids can ease their way into the other modules. Our tasty no-bake recipes will keep the parents coming back for seconds and make the kids feel like seasoned cooks,” says B-Bel V.P. of Sales and Marketing Michael Korniat.

The complete set includes a multitude of color coded measuring tools, cooking utensils, no-bake pan, and even a chef’s hat and apron. Kids In The Kitchen starts at $10 dollars and will be available for Christmas 2005 throughout Canada, The United States, and soon to be in Australia, Japan and Europe.

“The Kids In The Kitchen line is a perfect fit for our company as we continue to achieve our mission of providing distinctive products that spark the imagination. By focusing on these goals we will strive to make life more enjoyable and fun for kids of all ages. We believe this is exactly what parents are looking for in the 21st century,” says B-Bel Inc. founder and President Raymond Poirier.

B-Bel Inc. is one of Canada’s fastest growing toy manufacturers, best known for its Trading Spaces® Design and Redesign House. Located in Winnipeg, Manitoba Canada, the company is poised for considerable success with its newest offering Kids In The Kitchen. Other products by B-Bel Inc. include Wild Ones – The Adventure Crew (a non-violent adventure sports-based action product line), as well as the Facemaker line.

Posted by Industrial-Manufacturing at 11:49 PM | Comments (0)

E-Control Systems, Inc. Presents Networked Power Meters, Wireless Meshed Network Sensors, HACCP PDAs, All Integrated Into Raptor Web Software™ (RWS™), at the NAFEM Show

E-Control Systems to present networked power meters, wireless meshed network sensors, handheld devices(PDA) for data logging of HACCP Control Points and automated inventory management, Networked Event Driven Cameras and DVR will all be on display and integrated into Raptor Web Software™ (RWS™) at the NAFEM show in Anaheim, CA 23-25 September 2005

Chatsworth, CA (PRWEB) September 21, 2005 -- E-Control Systems, Inc., a trusted leader of hardware and software products for the foodservice industry's Online Kitchen and HACCP control, presents newly integrated devices into its RWS™ – Enterprise-wide software solutions for the foodservice industry and the commercial kitchen, including schools, hospitals, restaurants, supermarkets, convenience stores and hotels.

E-Control Systems will be showing these new solutions at the NAFEM Show in Anaheim, CA 23-25 of September 2005 (Booth #2908 in the Technology Pavilion).

E-Control Systems has helped introduce, in the past years, the NAFEM Data Protocol with major industry partners and has now close to a thousand installations, all NAFEM Data Protocol Compliant. Raptor Web Software™ (RWS™) has become the de facto NAFEM Data protocol compliant software used by major foodservice manufacturers. These devices can be hard wired or wirelessly connected. The wireless solutions provided are Wifi based and a new Meshed Network type will be presented by E-Control Systems at the NAFEM show.

The newly integrated devices and applications make RWS™ the ultimate, Nafem Data Protocol compliant software solution for the commercial kitchen. With one software application from E-Control Systems, foodservice consultants and majors foodservice operators can make sure that any equipment in the kitchen is monitored through the same software platform. The control of other non-cooking kitchen or restaurant related equipment such as cameras, power Meters, PDAs, bar code readers and printers can be monitored as well.

More and more equipment in the modern commercial kitchen will be web based or network controlled. E-Control Systems provides one easy to operate Enterprise-Wide application that handles all of this equipment. E-Control Systems provides OEMs and large Kitchen operations with NAFEM Data Protocol Integration Services, Automated Cooking, HACCP control Integration, and Automated Cooking solutions using their Raptor Web Software™ Enterprise Suite.

Other products developed and presented by E-Control Systems at the NAFEM Show include:

New E-Control Systems Worksite that includes: Preventive Maintenance and Scheduling, Work Order Generation and Management, Project management and Scheduling, Information Sharing, Energy management and Energy Conservation.
Picogate™ – Tiny Ethernet Gateway
Microgate™ – Ethernet Concentrator Gateway
Meshed Network and Wifi Wireless Sensors Integrated into Raptor Web Software™ (RWS™)
Networked Event Driven Camera and DVR integrated into Raptor Web Software™ (RWS™)
Networked Power Meters Integrated into Raptor Web Software™ (RWS™)
Handheld devices (PDA) for data logging of HACCP Control Points and automated inventory management integrated into Raptor Web Software™ (RWS™)
Hazard Notification to remote devices including E-Mail/Blackberry/PDA Reports On Demand
NAFEM Data Protocol Integration Services
Automated Cooking and HACCP control Integration for OEMs
Automated Cooking and HACCP Management Software

About E-Control Systems, Inc.:
E-Control Systems, Inc. is the emerging leader for NAFEM Data Protocol compliant hardware and software for the food service industry. Its enterprise management and information software allows easy integration and automation of any size restaurant or commercial kitchen. Its scalable architecture and SQL compliant database makes this system useful in single location, 10-location, or 10,000-location installations. Its software is used in many commercial equipment for the food service industry including walk-in coolers and freezers, reach-ins, under-counters, grills, fryers, ice machines, washers, and many more. These integrated solutions leverage state-of-the-art technologies and innovative practices to enhance performance, profitability, and competitive advantage. To learn more about E-Control Systems, Inc. and how we can help you, please visit us online at www.eControlSystems.com

E-Control System Contact:
Tommy Orpaz
Vice President Business Development
Tel: (818) 885-5228
Chatsworth, CA 91311

Posted by Industrial-Manufacturing at 11:48 PM | Comments (0)

Vending Solutions, LLC. Hires Lloyd Hawes as National Sales Associate

Vending Solutions announced today the hire of Lloyd Hawes as National Sales Associate. His new position will involve working personally with clients to develop efficient nationwide vending programs.

Seattle, WA (PRWEB) September 21, 2005 -- Vending Solutions announced today the hire of Lloyd Hawes as National Sales Associate. His new position will involve working personally with clients to develop efficient nationwide vending programs.

Mr. Hawes brings over 10 years of sales experience to the Vending Solutions' sales team. His most recent experience was as a financial consultant for American Express. Vending Solutions plans on utilizing his sales experience to maximize their vending service programs.

Mr. Hawes will act as a consultant to prospects conveying the benefits of a managed vending program. He also will specialize in all types of vending machines and vending services. In addition to snack and beverage machines, he will also work on programs involving arcade and amusement machines, bulk vending and cranes.

"Vending Solutions' value proposition intrigued me. I enjoy working with client companies to increase efficiency and revenues. The service Vending Solutions provides does just that," said Mr. Hawes in regards to the new position. "I look forward to helping Vending Solutions and its clients be successful."

"I really enjoy working with Lloyd. He is picking up everything so quickly, it's amazing," said Daniel Dermody, Director of Internet Sales & Marketing, who works closely with Mr. Hawes. "He absorbs vending information like a sponge. It is obvious he has great phone skills. I think that we are going to experience a big jump in sales in the near future. It's exiting to be working here and see the company grow. I hope we can add more people like Lloyd to our department "

Vending Solutions is growing its sales force to open up new vending markets and opportunities. In the past, Vending Solutions suite of services centered around beverage and snack machines. This past year has seen an expansion of their market share to include crane machines, bulk machines, video machines, photo booths and other various types of vending machines.

As the company changes and grows, more sales professionals are being added to specialize in the new markets. Lloyd Hawes will help ensure Vending Solutions future success in these markets.

Vending Solutions is a national vending management company that specializes in vending machines and vending services. Vending Solutions provides free full service vending machines to companies of 40 employees or more. Vending Solutions services a wide variety of locations including resorts, malls, and many other locations.

Posted by Industrial-Manufacturing at 11:48 PM | Comments (0)

Marketing, Media, Obesity and Social Responsibility: What Do The Kids Think About All This?

One truth among often competing interests is that children and their parents/caregivers hold many important answers to ensure children develop healthy habits and companies create "better for you" products that will enjoy marketplace success. The Hartman Group launches a new study, Children's Wellness: The Intersection of Anxiety and Hope, to help businesses develop healthy products that children will like, maybe even ask for.

(PRWEB) September 21, 2005 -- Child obesity, youth marketing, media consumption have become the latest buzzwords as the growing concerns about children’s diets and activity levels are reported upon daily. The start of this new school year brings interesting new information on how schools are taking action by banning or cutting back on soda or snack machines, passing out pedometers and engaging in some new tactics to ensure children become healthier. In fact, it has been reported that the State of Pennsylvania’s Health Department is requiring school nurses to compute students' body-mass index (or height-to-weight ratio) during annual growth screenings.

The topic of children’s health impacts a multitude of businesses beyond the food and marketing industry. This issue has become aligned with the news on social responsibility and social accountability. Many advocacy organizations, pediatricians and government leaders have raised a red flag implying that many of today’s marketing practices, food, entertainment, technology and lifestyle products are leading children to make unhealthy choices that contribute to the health issues facing our country. Indeed, many companies from General Mills, Kraft, Nickelodeon, Sesame Street to 7-11, have been evolving their products and marketing programs in order to reverse the spiking obesity rates.

Most recently, the Federal Trade Commission and (FTC) and the Department of Health and Human Services (HHS) convened a two day conference entitled: Perspectives of Marketing, Self-Regulation and Childhood Obesity. Experts from all sectors came together to discuss and debate the issues and challenged companies to develop healthy products and positive lifestyles/activities that children will actively engage in, perhaps even request. Further, many agreed that a consumer focus, consumer responsiveness and competitive forces can help drive positive changes and move the nation’s youth to develop healthier lifestyles.

The Hartman Group, long-time researchers on consumers, health trends, shopping insights, as well as cultural and ethnographic research, believes that children have a stake in their own well-being. The Hartman Group knows that solutions for developing “winning” products require a deeper exploration into one’s attitudes, social networks and the parent/child decision making process.

"In the past, consumers pursued wellness interests in a rational, means-oriented fashion, whereas today, consumers are increasingly motivated by less-tangible, emotional states. These states, the product of assorted fears, anxieties, hopes and aspirations, are interlaced with concerns for 'living better lives,'" explains Laurie Demeritt, Vice President and COO of The Hartman Group.

The Hartman Group recognizes the importance of engaging children in the discussion of healthy habits and consumer choices. They have developed a unique model to incorporate children into the solutions for healthier products and habits, created in partnership with children, business leaders and children’s advocates.

If you would like further details on the upcoming 2005 Children’s Wellness: The Intersection Between Anxiety and Hope, contact Shari Aaron, Director of Strategic Planning, The Hartman Group at 914.232.0381 or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 11:47 PM | Comments (0)

Ikon True Russian Vodka Bound for Alberta

Ikon True Russian Vodka to be imported into the province of Alberta.

(PRWEB) September 21, 2005 -- Ikon True Russian Vodka and Fluid Imports Inc of Calgary, Alberta are pleased to announce that Ikon True Russian Vodka has been listed with the Alberta Liquor Commission. Ikon True Russian Vodka will be available shortly in the province in both retail and on premise establishments.

Ikon True Russian Vodka is quadruple distilled and filtered making it one of the smoothest vodka’s on the market today. Ikon True Russian Vodka is available in Russia, the United States, and The Caribbean and will also be available before the New Year in Eastern Canada and Asia. Ikon True Russian Vodka has made fast friends with both consumers and critics. Wine Enthusiast Magazine rated it Best Buy. The San Francisco World Spirit’s Competition awarded Ikon a Gold Medal. Sante Magazine, Wine and Spirits Magazine, Wine X Magazine, The Beverage Tasting Institute, California Food and Wine Magazine, Alcohol Reviews.com and Robert Plotkin Spirits specialist for Adam’s Media Group all recommend Ikon True Russian Vodka. And, it is no wonder that Ikon Vodka has earned high praise from critics considering that Ikon has been an award winning vodka, since 1862, which is over 140 years of distilling perfection. Paul Pacult of the Spirit Journal considers Ikon vodka, to be a vodka which tastes like a like a super premium vodka but is surprisingly priced well below super premium vodka . Ikon has been featured in Playboy Magazine, Luxist, and Business2.0 Magazine as well as on the Food Networks program “The Thirsty Traveler.”

Ikon True Russian Vodka is a martini lover’s dream, smooth and clean. It never disappoints a lover of exceptional premium vodka. Ikon is not only loved for its taste, history and excellence but also because it is a super premium vodka without the super premium price. So now martini patrons and vodka lovers in Alberta can experience a truly outstanding vodka. Ikon True Russian Vodka is being imported exclusively through Western Canada by Fluid Imports Inc For further information about Ikon Vodka please visit our website at www.ikonvodka.com Premium is more than just a word when you are quadruple distilled and filtered.

Posted by Industrial-Manufacturing at 11:46 PM | Comments (0)

2005 Annual Food Microbiology Conference Set

The 25th annual food microbiology conference Oct. 15-19 at the University of Wisconsin-River Falls focuses on industry trends in food safety and automated processing.

RIVER FALLS, WI (PRWEB) September 21, 2005 -- This year the University of Wisconsin-River Falls will be celebrating 25 years of the Food Microbiology Symposium, which focuses on food safety and automated methods in food microbiology.

The Food Microbiology Symposium is Oct. 15-19 and features speakers from academia, industry and regulatory agencies will provide an overview on various topics including: GMO testing, strategies for controlling E. coli and other pathogens, biosecurity and food safety objectives.

Keynote speakers for the Symposium are Daniel Y.C. Fung and John O’Brien. Fung is a professor of animal sciences and industry and professor of food science at Kansas State University. He is an internationally recognized authority in the field of rapid methods and automation in microbiology for his research. O’Brien is the chief executive officer of the Food Safety Authority of Ireland (FSAI). He has a broad knowledge of risk assessment and food safety management at the international level together with communication expertise.

Additional speakers include: Stan Bailey, USDA-Agricultural Research Service; Reginald Bennett, FDA; Robert Brackett, FDA, CFSAN; Michael Brodsky, Brodsky Consultants; Julian Cox, the University of New South Wales; Tibor Deak, St. Istvan University; Mimi Goldschmidt, University of Texas; Paul Hall, Kraft Foods; Will Hueston, University of Minnesota; Ann Marie McNamara, Silliker, Inc.; Scott Russell, University of Georgia; Richard Stier, Consulting Food Scientists and Bala Swaminathan, CDE.

The Food Microbiology Symposium attracts a diverse community of attendees. The program is suitable for food scientists and technologists, quality assurance supervisors, food laboratory directors, microbiologists, consultants, researchers and graduate students interested in food microbiology.

Registrations for the symposium are accepted on a first-come, first served basis. The $600 fee includes conference manual, abstracts of the presentations, meals, breaks, and the banquet on Oct. 18.

For additional information on the symposium, email e-mail protected from spam bots or visit the Web site at http://www.uwrf.edu/food-science, click on the links to workshops and then the link to the Food Microbiology Symposium. For more information, contact Professor P.C. Vasavada, conference director at 715/425-3150.

Posted by Industrial-Manufacturing at 11:44 PM | Comments (0)

Growth of Food Allergies and Intolerance in the United States Leading to the Rapid Growth of the "Free-From" Market

Research and Markets (researchandmarkets.com/reports/c24451) has announced the addition of Food Allergies and Intolerance in the United States to their offering.

Dublin (PRWEB) September 21, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24451) has announced the addition of Food Allergies and Intolerance in the United States to their offering.

A number of factors have led to the rapid growth of the “free-from” market—foods and beverages specifically made for individuals who have food allergies. This report takes a closer look at the categories that have had the greatest impact on food and drink markets.

Although researchers are puzzled as to the cause, numerous studies attest to the dramatic rise in food allergies in the United States. In fact, the number of children who have food allergies has quadrupled over the last few decades, and the Journal of Allergy and Clinical Immunology reports that the number of children allergic to peanuts increased two-fold over a single five-year period from 1997 to 2002.

A growing awareness of the problem among the general public, along with high-profile media coverage, has further fueled demand for free-from products. One out of three Americans believe that they have a food allergy, though various government and medical association statistics project the expected incidence to be between one in 25 and one in 70 (a range of 1.4% to 4% of the adult population). This marked divergence between belief and science has created an active and growing, if sometimes difficult to understand, market for free-from products. This exclusive consumer survey reveals that people with a perceived allergy or intolerance are seeking medical advice and altering purchasing habits accordingly (with or without medical advice).

Considering these factors—the rise in the incidence of food allergies, the Food Allergen Labeling and Consumer Protection Act, customer buying trends, confusion about food allergies, and ongoing media coverage—it is believed that the market for free-from products will enjoy continued growth. However, growth will not occur in all segments and it will likely come with sharp shifts as new information becomes available. Barring a medical breakthrough (discussed in the Future Trends section), the free-from market also will become an increasingly differentiated food category as labeling and awareness makes these products stand out in consumers’ minds.

Though estimates also vary widely for food intolerance, a condition in which the body is unable to produce enough of the natural digestive chemicals to break down a particular type of food, the FDA estimates that approximately 28% of Americans suffer from some form of this condition. The effects range from mild inconvenience to life threatening, and the two most common culprits are lactose (found in milk-based products) and gluten (found in wheat-based products).

More than 170 foods have been identified as allergens, including fruits, sesame seeds, sunflower seeds, poppy seeds, mollusks, peas, lentils, and beans other than green beans. The following eight foods, however, account for approximately 90% of all food-based allergic reactions: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree nut (walnut, cashew, etc.) and Wheat.

This report primarily examines the U.S. consumer’s attitudes towards food allergies and free-from products, and secondarily on the retail market for foods that are manufactured and targeted specifically at consumers who suffer from food allergies, food intolerance, and who are following avoidance diets. Foods that have been specially manufactured (e.g., pasta) to cater for a gluten-free diet, for instance, are included within this definition.

For more information visit http://www.researchandmarkets.com/reports/c24451

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

Posted by Industrial-Manufacturing at 11:44 PM | Comments (0)

September 20, 2005

"Eat Safe, Eat Smart Buy-Cott" Puts Consumers' Mouth Where Their Money Is, Health Freedom Organization Says "No" to GMOs

"Why Buy What Can Kill You? Eat Safe, Eat Smart" Says The Natural Solutions Foundation which is inviting consumers to participate in a nation-wide "Say No to GMO Buy-Cott" and purchase safe, natural foods in place of Genetically Modified (GMOs) ones.

(PRWEB) September 20, 2005 -- "Eat Safe, Eat Smart" means saying "No" to Genetically Modified Foods, according to the Natural Solutions Foundation (NSF), a leading Health Freedom organization. Unlike a Boycott, which tells people what not to purchase, a "Buy-Cott" is an affirmative action giving consumers positive options for their purchases.

Reacting to the concerns of consumers who are uncomfortable eating untested, experimental foods with biotech modifications Mother Nature never thought of, Natural Solutions Foundation reminds them that they now have an option. They can join others around the country in purchasing natural foods which have not been genetically modified and supporting companies that make non GMO foods. This requires special vigilance in the US since the unlabeled use of GMOs in the food supply is legal despite the large numbers of emerging health and environmental hazards associated with their long-term consumption.

Although the US does not require Biotech companies to demonstrate that their GMO (Genetically Modified Organism) foods are safe for either humans or the environment, an emerging body of disturbing scientific evidence shows that consuming these foods can damage every organ system in the body. Glyphosate, widely used in GMO crops (Roundup (C)) for example, is known to double the rate of spontaneous abortions, increase pediatric neurological disorders, is linked to neurological, respiratory, gastrointestinal, blood toxicities, birth defects and cancer.http://www.gmfreeireland.org/resources/documents/science/ISP/GM%20Forest%20Trees.pdf

Consumers are increasingly leery of unlabeled, untested GMOs mixed into their food supply. The "Eat Safe, Eat Smart Buy-Cott" offers practical, simple and easy steps for making the shift from the so-called "Frankenfoods" to natural, uncontaminated foods by offering the names of companies which do not use GMOs and suggesting simple ways to make sure food is GMO free.

Consumers are increasingly aware that GMOs do not have to be tested for safety before being approved for release onto farms and into the food supply. Instead, corporate science (which can be suppressed if unfavorable) has mixed foods with randomly inserted mutating genes, into the American food supply. They is a growing awareness that the results of independent safety studies, when conducted, have been dismal.http://online.sfsu.edu/~rone/GEessays/gedanger.htm

Other than glowing corporate praise, little science suggests that these untested foods are safe.http://www.actionbioscience.org/biotech/pusztai.html Toxic crops, GMO crops which suppress human immune function, http://www.mindfully.org/GE/GE2/GM-AIDS-Deadly-Ho.htm, and unexpected results from GMOs unpredictable genetic instability are cause for serious concern. Even the determination of "substantial equivalence" (assuring that food sensory qualities resemble unmodified food) is voluntary.

The Natural Solutions Foundation,http:/www.HealthFreedomUSA.org, a leading broadly-focused Health Freedom organization, is devoted to preserving Natural Health options including helping consumers to make informed food and health choices. The "Eat Safe, Eat Smart Buy-Cott" empowers consumers to "put their mouths where their money is" by purchasing and eating safe food while simultaneously supporting the market for unaltered, untested and potentially deadly foods.

Unlabeled use of GMOs (never evaluated for safety) is now routine in the US since most soy (85%) and canola oil (54%) are GMOs. Large amounts of corn (45%), wheat, potatoes, papaya and increasing amounts of beets, sweet potatoes, squash and an increasing number of other crops are GMOs. The US is the world's leading producer of GMO crops and 63% of the world's GMO cultivation occurs here.http://pewagbiotech.org/resources/factsheets/display.php3?FactsheetID=2

The Natural Solutions Foundation, www.HealthFreedomUSA.org, offers concerned Americans information and options for democratic action and consumer choices to preserve, protect and defend their health freedom by focusing on Codex Alimentarius, GMO-free food options and health-related legislative alerts.

Posted by Industrial-Manufacturing at 10:06 AM | Comments (0)

Diet Fallacy #10: "Your Diet Should Consist of A Certain Fixed Ratio of Protein/Fat/Carbs"

Diet-addicts mistaken in seeking quick fix with faux-science solutions like “The Zone” warns Warrior Diet author, Ori Hofmekler http://www.dragondoor.com/b17.html.

Los Angeles, CA (PRWEB) September 20, 2005 -- Diet-addicts mistaken in seeking quick fix with faux-science solutions like “The Zone” warns Warrior Diet author, Ori Hofmekler http://www.dragondoor.com/b17.html.

The Top Ten Diet Fallacies - Separating the Facts from the Fantasy

The suggestion that there is one nutritional ratio of protein /fat/carbs that fits all humans is ludicrous.

So is the notion that there is an ideal “Zone” upon which all humans reach peak performance.

There isn't yet any substantiated scientific evidence to back up these claims. In fact, quite the opposite: there is a substantial amount of evidence that humans have primarily adapted to thrive while rotating between different seasonal foods and thus different ratios of macronutrients.

Furthermore, due to the primal necessity to survive on different accessible food sources (i.e. vegetarian or animal food) humans were forced to cycle their diet and adapt to different ratios of protein/fat/carbs. There is no “one ratio that fits all”.

It has been established that people in different climates differ in their capacity to utilize foods. By virtue of adaptation to the arctic climate, Inuits fare better on raw fish and blubber. Native Africans who have adapted to a warm, tropical climate, survive better on grains or fruits.

The notion of a fixed ratio of protein/fat/carbs is an attempt to apply an over-simplistic theory to a desperate demand by the diet-addicts for a quick fix.
When it comes down to nutrition there is no quick fix and for that matter no fixed ratios.

The ongoing debate between the original 30/30/60 ratios versus the 40/30/30 or the 45/25/30 is essentially a dog chasing its own tail. It's noting more than a well-orchestrated marketing scheme to feed the addiction to fads.

Scientists contest that we carry the same genes as our ancestors, the cavemen. Our body is therefore primarily adapted to better survive on food and exercise that closely mimics the way we ate and lived about 10,000 years ago.

Does it make sense that while fighting for survival in hard primal conditions, the caveman had the time and means to carefully measure the ratio between protein fat and carbs in his meals so that he would be in the “Zone”?

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.

Posted by Industrial-Manufacturing at 10:04 AM | Comments (0)

'au Le Cadeau,' ABC Dispensing Technologies, Inc.

"The ABC's of marketing bottled water is to begin with the packaging," says Andre Moretti, President of Market S.T.A.T. "What ABC Dispensing has created in its product line of 'au Le Cadeau' Natural Mountain Spring Water is simply the way it should be done."

(PRWEB) September 20, 2005 -- Water is water. Who says? Actually, there is not one single bottle of water that is the same. Every bottle of water (by manufacturer) has a different chemical and mineral composition which leads to a difference in taste.

Today, the bottled water industry has seen a drastic increase not only in sales, but too, has realized a drastic gain in a more 'water savvy' consumer. Statistics show that seven out of ten people in the U.S. drink at least one bottle of drinking water per day compared to last years figures of four out of ten.

People once believed that water was water. Not so. Now you have different types, different flavors, different brands, different claims, different prices, etc., etc. The market is fierce in competition.

"The ABC's of marketing bottled water is to begin with the packaging," says Andre Moretti, President of Market S.T.A.T. "What ABC Dispensing has created in its product line of 'au Le Cadeau' Natural Mountain Spring Water is simply the way it should be done. They have beautiful packaging, a wonderful tag line of 'bottled at the source,' and they have something that no other company can claim to date and that is... there is gold in their water!"

While gold is the most sought after element in the world, many of its medicinal properties are buried in the annals of time. Ancient cultures of the past consumed gold as an elixir. Many of these cultures used gold in ceremonies to access a higher state of consciousness, while today... modern medicine has found gold to be useful for relief of pain associated with arthritis and other forms of stiffness.

"au Le Cadeau," which is ABC Dispensing Technologies (ticker symbol ABCC) "high end" line of bottled water wil be produced in a 12 oz. glass container resembling the Eiffel Tower. "au," the symbol for gold has a significance to the name, "au Le Cadeau," because the water is laden with a multitude of minerals as such as colloidal gold.

"Our packaging is very important to us, as is the taste and mineral content," states the president of ABC, Denise Sullivan. "That's what will set us apart from the rest."

ABC Dispensing has recently concluded a reverse split of its stock at the rate of 1,000-1 which leaves it in the position of 24,000 shares issued and outstanding against 150,000,000 shares authorized.

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

'au Le Cadeau,' ABC Dispensing Technologies, Inc.

"The ABC's of marketing bottled water is to begin with the packaging," says Andre Moretti, President of Market S.T.A.T. "What ABC Dispensing has created in its product line of 'au Le Cadeau' Natural Mountain Spring Water is simply the way it should be done."

(PRWEB) September 20, 2005 -- Water is water. Who says? Actually, there is not one single bottle of water that is the same. Every bottle of water (by manufacturer) has a different chemical and mineral composition which leads to a difference in taste.

Today, the bottled water industry has seen a drastic increase not only in sales, but too, has realized a drastic gain in a more 'water savvy' consumer. Statistics show that seven out of ten people in the U.S. drink at least one bottle of drinking water per day compared to last years figures of four out of ten.

People once believed that water was water. Not so. Now you have different types, different flavors, different brands, different claims, different prices, etc., etc. The market is fierce in competition.

"The ABC's of marketing bottled water is to begin with the packaging," says Andre Moretti, President of Market S.T.A.T. "What ABC Dispensing has created in its product line of 'au Le Cadeau' Natural Mountain Spring Water is simply the way it should be done. They have beautiful packaging, a wonderful tag line of 'bottled at the source,' and they have something that no other company can claim to date and that is... there is gold in their water!"

While gold is the most sought after element in the world, many of its medicinal properties are buried in the annals of time. Ancient cultures of the past consumed gold as an elixir. Many of these cultures used gold in ceremonies to access a higher state of consciousness, while today... modern medicine has found gold to be useful for relief of pain associated with arthritis and other forms of stiffness.

"au Le Cadeau," which is ABC Dispensing Technologies (ticker symbol ABCC) "high end" line of bottled water wil be produced in a 12 oz. glass container resembling the Eiffel Tower. "au," the symbol for gold has a significance to the name, "au Le Cadeau," because the water is laden with a multitude of minerals as such as colloidal gold.

"Our packaging is very important to us, as is the taste and mineral content," states the president of ABC, Denise Sullivan. "That's what will set us apart from the rest."

ABC Dispensing has recently concluded a reverse split of its stock at the rate of 1,000-1 which leaves it in the position of 24,000 shares issued and outstanding against 150,000,000 shares authorized.

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

Tuna Casserole Lives Now You Can Find Mom's Best Recipes At OldCookbooks.com

OldCookbooks.com, one of the internet's largest resources for out-of-print, vintage and rare cookbooks offers thousands of collectible cookbooks for homemakers looking to replace a treasured family memory, or for cooks wanting to discover great recipes from the past. An extensive library of American classics in their original editions ranging from the 20s through the 80s are there for the taking at www.oldcookbooks.com

RENO, NV (PRWEB) September, 2005 -- OldCookbooks.com, one of the internet's largest resources for out-of-print, vintage and rare cookbooks offers thousands of collectible cookbooks for homemakers looking to replace a treasured family memory, or for cooks wanting to discover great recipes from the past. An extensive library of American classics in their original editions ranging from the 20s through the 80s are there for the taking at www.oldcookbooks.com

Cookbooks from the past hold a special charm for collectors as they tell a story of life around the kitchen table where memories are built and traditions made.

OldCookbooks.com started with founder Eddie Edwards' interest in the period design and style of the books in her personal collection. "I originally just loved the old graphics, but eventually I was hooked on the stories found in these old cookbooks and the advertising pamphlets which depict life and living in another time. I'm actually not much of a cook, but I love to read recipes and dream of cakes and cookies and cocktails," he said.

Her current favorites are party, bar and cocktail guides from the 40s and 50s with recipes from the heyday of martinis, highballs and exotic punches, many with funny or clever names long since forgotten. Many are humorously illustrated and include recipes for cocktail canapés and party tips from the period.

Besides these atmospheric classics, OldCookbooks.com offers personalized searches utilizing an army of scouts tracking down your title, finding those lost or worn-out favorites that have a special meaning or interest for you. Even if you are looking for replacement binders or a torn or missing page from classic binder editions, OldCookbooks.com will allow you to purchase just that page. The website's searchable database allows you to view each book's cover. Customers can easily navigate through different categories including single replacements of existing sets.

Good food and great recipes never go out of style and OldCookbooks.com has plenty of them. For more information or to talk to a knowledgeable cookbook seller, visit www.oldcookbooks.com .

Contact Information:
Peter Peckham
OldCookbooks.com
Phone: (775) 337-6477
Fax: (775) 337-6477
Web: www.oldcookbooks.com

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

September 19, 2005

Aspartame Documentarian Cori Brackett Offers Personal Insight in "Through the Shadows"

What prompted Cori Brackett to make the aspartame documentary, "Sweet Misery: A Poisoned World"? An award-winning, published poet with an MFA in Creative Writing, Cori tells this story in "Through the Shadows: A Journey through Illness and Discovery," a spoken-word recording with an illustrated booklet.

(PRWEB) September 19, 2005 -- What prompted Cori Brackett to make the aspartame documentary, "Sweet Misery: A Poisoned World"? An award-winning, published poet with an MFA in Creative Writing, Cori tells this story in "Through the Shadows: A Journey through Illness and Discovery," a spoken-word recording accompanied by an illustrated booklet.

To experience "Through the Shadows," readers are asked to become simultaneous listeners to find the place from which the sound of words and their overall imagery occupy the same "canvas."

Cori explains her choice: "Memoirs and poetry offer a departure from the often dry, journalistic approach to very difficult subjects. Sometimes, subjects lose their humanity without the use of a different format. I choose this combined format of spoken word audio, visual text, and pictures to create a more detailed vision."

On one level, "Through the Shadows" is a scathing indictment of allopathic medicine. On another, it is a rare, vivid glimpse into a life affected not just by one poison, but by a root philosophy that threatens everyone.

While speaking to her past, Cori lays before us the very early discoveries of a world slowly losing its authenticity and sets light to the grotesque manifestation this world has become.

Ultimately, a resolution of joy and hope proves to be surprisingly simple. "I'll know I've achieved my goal," says Cori, "if people come away with this experience feeling liberated."

"Through the Shadows" is available at the following site: www.soundandfury.tv

Posted by Industrial-Manufacturing at 11:31 PM | Comments (0)

Good Tastes Of Tuscany Cookery School Introduces Intensive Single-Day Classes In Authentic Tuscan Cuisine

Good Tastes of Tuscany, a Cookery School that provides hands-on coaching in traditional Tuscan cuisine, offers intensive, single-day classes for September.

Florence (PRWEB via PR Web Direct) September 19, 2005 -- Good Tastes of Tuscany, a Cookery School that provides hands-on coaching in traditional Tuscan cuisine, is offering intensive, single-day classes from September. The school, which has been conducting classes for the last three years, has increased its calendar days to meet growing tourist interest.

The single-day classes are tailored to meet specific needs, says Max Brogi, Media Relations Manager of the company. The course content can be adapted to suit varying levels of proficiency, from the novice to the gourmand. The regular programs are also concurrently available. Aspiring cooks can enroll for the basic First Taste of Tuscany class, while An Italian Immersion is a more advanced course and Bella Toscana is a customized two- or three-day program. There is also a course for young chefs. "The food is excellent and you learn a lot. For all those kids out there -- the best part is to put the dough into the pasta maker, I'm a professional at it," says 11-year-old Sara from USA.

The recipes taught are traditional Tuscan ones, handed down from generation to generation. The ingredients used are locally available, seasonal and freshly acquired --na shopping expedition is part of the longer course.

Participants learn to make a complete Italian meal, from appetizer to dessert. Pastas such as ravioli, tagliettli and gnocchi, sauces like Fresh Basil Pesto, Carbonara, Ragout of Wild Mushrooms and Sweet Onions, and Tiramisu are only some of the dishes taught. The ingredients and items on the agenda vary with the seasons -- truffles and porcini mushrooms in the autumn, hearty soups in winter and lemony Colomba cakes and asparagus risotto in the spring. Students also get to enjoy the fruits of their labor -- a hearty meal at the end of an enjoyable day of cooking.

The instructors, Lisa and Maurizio, both native to Florence, have years of experience as well as excellent credentials. They impart tips that can't be found in any cookery book, in an atmosphere of camaraderie and good cheer. "Our goal is to expose you to all of the Good Tastes of Tuscany. We guarantee an unforgettable experience," says Lisa. Maurizio's expertise in Italian viticulture comes to the forefront in the wine appreciation classes and tours that are also on offer.

The classes are held at the Villa Pandolfini, a gracious 13th century estate, a mere 10-minute drive from Florence, where rooms can also be taken on rent. The wine and the extra virgin olive oil used in the cooking classes are sourced from the scenic grounds of the villa. Pick-up facilities are available for those who make Florence their base.

Good Tastes of Tuscany Cookery School offers lessons round the year, with more classes added this autumn. The classes are affordably priced, and there is something to suit every requirement, regardless of cooking experience, knowledge of the region or proficiency in the Italian language.

For more information, please contact Max Brogi,Media Relations Manager, at:
max @ florencevillas.net
or
cooking @ tuscany-cooking-class.com

For inquiries in the US:
Good Tastes of Tuscany
2825 East Cottonwood Parkway
Suite 500, Salt Lake City, Utah 84121
435-215-1039

For inquiries in Italy:
Telephone: +39 335 8361633
Fax:(39) 02 95441357

Posted by Industrial-Manufacturing at 11:30 PM | Comments (0)

E-Control Systems to Present Raptor Web Software Enterprise Monitoring Solution, NAFEM Data Protocol Compliant, at the NAFEM Show

More and more equipment in the Modern Commercial Kitchen will be web based or network controlled. E-Control Systems provides one easy to operate Enterprise-Wide application that handles all of these equipment. This NAFEM Data Protocol Compliant System will be on display at the NAFEM Show in Anaheim, CA 23-25 of September 2005.

Chatsworth, CA (PRWEB) September 19, 2005 -- E-Control Systems, Inc., a trusted leader of hardware and software products for the foodservice industry's Online Kitchen and HACCP control, presents its RWS – Enterprise-wide software solutions for the foodservice industry and the commercial kitchen, specifically targeted for Schools, Hospitals, Restaurants, Supermarkets, Convenience Stores and Hotels.

E-Control Systems will be showing these new solutions at the NAFEM Show in Anaheim, CA 23-25 of September 2005 (Booth #2908 in the Technology Pavilion).

Over the past few years E-Control Systems has helped integrate and install NAFEM Data Protocol Compliant equipment with major industry partners and has now close to a thousand installations, all Nafem Data protocol Compliant.

RWS™ has become the de-facto NAFEM Data protocol compliant software used by major foodservice manufacturers, integrators and dealers.

E-Control Systems is providing OEMs with its MicroGate™ and PicoGate™ Device Servers, the most cost-effective and versatile gateways for adding NAFEM Data Protocol Compliance to food equipment. These devices can be hard wired or wirelessly connected.

The Wireless solutions provided are Wifi(IEEE 802.11b) based and a new Meshed Network (PicoMesh™) type is going to be presented by E-Control Systems at the NAFEM show.

During this years NAFEM show, E-Control Systems presents its enterprise-wide solution for the foodservice industry and the commercial Kitchen.

E-Control Systems will be presenting its cooperation with leading manufacturers of the foodservice industry, that are using its software and hardware modules to provide web based control of their equipment in the commercial kitchen.

We will present newly integrated devices and applications that make RWS the ultimate NAFEM Data Protocol compliant software solution for the commercial kitchen.

With one software application from E-Control Systems, Foodservice consultants and major foodservice operators will be able to make sure that any equipment in the Kitchen is monitored through the same software platform. The control of other non cooking related Kitchen or restaurant related equipment such as Cameras, Power Meters, PDAs, Bar Code Readers and Printers can be monitored as well.

The integrated E-Control Systems "Worksite" includes new features never offered before including: Preventive Maintenance and Scheduling, Work Order Generation and Management, Project management and Scheduling, Information Sharing, Energy management, and Energy Conservation. All this is part of the Enterprise-Wide RWS software.

"Adding Worksite to E-Control Systems industry standard Raptor Web Software™ will allow our customers to completely track equipment failures: Starting from the automatic failure notification by the equipment, to the automatic problem ticket generation and email notification, and finally to the cost of repair and completion of the problem ticket, " said Eran Bernstein, Vice President of Engineering.

More and more equipment in the Modern Commercial Kitchen will be web based or network controlled. E-Control Systems provides one easy to operate Enterprise-Wide application that handles all of these equipment.

E-Control Systems provides OEMs and large Kitchen operations with NAFEM Data Protocol Integration Services, Automated Cooking, HACCP control Integration, and Automated Cooking solutions using their Raptor Web Software™ Enterprise Suite.

Other products developed and presented by E-Control Systems at the NAFEM Show include:
* New E-Control Systems Worksite that includes: Preventive Maintenance and Scheduling, Work Order Generation and Management, Project management and Scheduling, Information Sharing, Energy management and Energy Conservation.
* Picogate™ – Tiny Ethernet Gateway
* Microgate™ – Ethernet Concentrator Gateway
* Meshed Network and Wifi Wireless Sensors Integrated into Raptor Web Software™ (RWS™)
* Networked Event Driven Camera and DVR integrated into Raptor Web Software™ (RWS™)
* Networked Power Meters Integrated into Raptor Web Software™ (RWS™)
* Handheld devices(PDA) for data logging of HACCP Control Points and automated inventory management integrated into Raptor Web Software™ (RWS™)
* Hazard Notification to remote devices including E-Mail/Blackberry/PDA Reports On Demand
* NAFEM Data Protocol Integration Services
* Automated Cooking and HACCP control Integration for OEMs
* Automated Cooking and HACCP Management Software

About E-Control Systems, Inc.
E-Control Systems, Inc. is the leader for NAFEM Data Protocol compliant hardware and software for the food service industry. Its enterprise management and information software allows easy integration, automation, and HACCP control of any size restaurant or commercial kitchen. Its scalable architecture and SQL compliant database makes this system useful in single location, 10-location, or 10,000-location installations. E-Control Systems' hardware and software are used in much commercial equipment for the food service industry including walk-in coolers and freezers, reach-ins, under-counters, grills, fryers, ice machines, washers, and many more. These integrated solutions leverage state-of-the-art technologies and innovative practices to enhance performance, profitability, and competitive advantage. To learn more about E-Control Systems, Inc. and how we can help you, please visit us online at www.eControlSystems.com

E-Control System Contact:

Tommy Orpaz
Vice President Business Development
Tel: (818) 885-5228
Chatsworth, CA 91311

Posted by Industrial-Manufacturing at 11:30 PM | Comments (0)

Viands Concerted Introduces Patent-Pending Food Process for Vegetables

Process produces fully cooked vegetables that maintain bright color, intense flavor and natural sweetness; also increases shelf life of fully-cooked vegetables, with no additives or preservatives.

Columbus, OH (PRWEB) September 19, 2005 -- Viands Concerted™ LLC, a food development company, today introduced a new food manufacturing process that makes fully cooked vegetables appear as though they were freshly cut by literally changing the cellular plant structure within the vegetable. The patent-pending process called Lintonizing™ is an all-natural and preservative free method aimed at providing higher quality vegetable and potato products for the food industry, including food service, food processing and retail markets.

"There is a dramatic difference between traditionally processed vegetables and those manufactured using the Lintonizing™ process," said Brad Dunnington, president of Viands Concerted, LLC. "This revolutionary food process helps vegetables maintain their full flavor, color and texture, and allows food processors to produce much higher quality blanched, roasted, and grilled vegetables than previously available to the market. We are confident that as restaurants and food service companies see the difference in quality of Lintonized™ vegetables, they will want their customers to see and taste the difference as well."

"Lintonizing™ also is an ideal process for the retail and food service markets and could potentially change the way all vegetables are processed and delivered to market. Viands Concerted and our patent-pending Lintonizing™ process have great market potential, and we are actively pursuing a number of licensing opportunities with food processors and restaurant chains that will expand the availability of our process and deliver higher quality cooked vegetables to consumers."

The Lintonizing™ process, in addition to being gentle and reinforcing the plant cell structure, provides phenomenal benefits to potato and vegetable processing, including:
* Cooked fries (ready for frying) can be looped into a knot without breaking;
* Cooked potato chip slices (ready for frying) can be doubled over without breaking (no fines);
* Little or no acrylamide formation in deep fried potato products;
* Fully cooked broccoli smells fresh out of the bag even after 30 days of refrigeration; and
* Fully cooked and roasted bell pepper slices have the crunch of fresh peppers.

For a more detailed description of this new discovery and the Lintonizing™ process, please call 513-898-1008 to request the document, "Lintonizing™: New Discovery, Plant Cell Metamorphosis."

"Another big advantage to Lintonized™ vegetables is their shelf life," added Dunnington "Even though Lintonized™ vegetables appear 'Fresh Cut,' they are fully cooked allowing for a refrigerated shelf life from 45 to 60 days. 'Fresh Cut' is the fastest growing segment in vegetables nationally and the Lintonized™ process could make 'Fresh Cut' obsolete by providing a true-replacement to cooking raw vegetables to order."

According to the USDA, Americans consume an average of 204 pounds of vegetables each year(1), and the Produce Marketing Association reported that the U.S. retail fresh produce sales reached more than $50 billion in 2003(2). In addition, total sales for the potato chip market exceed $6.0 billion(3), while experts estimate that French fry sales for fast food restaurants account for more than $20 billion of total annual revenues(4).

About Viands Concerted, LLC
Viands Concerted™ is a product development, sales, and marketing organization with more than twenty-five years of experience in the food processing industry. The company's patent-pending Lintonizing™ manufacturing process improves the shelf-life of cooked vegetables, while allowing food processors to control browning, sugars, texture, and strength of their potato products, and produce fully cooked vegetables that maintain bright color, intense flavor and natural sweetness. The company is currently developing proprietary formulas of fresh vegetables and potato products for foodservice operators, as well as developing licensing agreements. Viands Concerted is a private organization with headquarters in Columbus, Ohio. Additional information may be obtained at http://www.viandsconcerted.com, or by examining the Published Patent Application No. 20040234659.

Posted by Industrial-Manufacturing at 11:29 PM | Comments (0)

EcoProduce Launches eMarketplace for Organic Food and Eco-Products

Ecoproduce.com recently launched an online marketplace for organic and eco-friendly products, the first of its kind. The organisation wants to create a transparent online market for organically produced food and textiles.

(PRWEB) September 19, 2005 -- UK-based EcoProduce Ltd. recently launched a new online auction for organic and eco-friendly products, the first of its kind.

The organisation wants to create a transparent online marketplace where buyers and sellers of eco-friendly or organic products can trade under one virtual roof.

The company has invested in customised auction software to provide an easy-to-use interface for both buyers and sellers.

Whilst anyone can buy, new sellers are manually checked and given selling rights, which helps to ensure that only products that have been produced organically or in an eco-friendly way, can be listed.

Managing Director, Richard Igoe, says the success of this venture depends very much on being able to attract large numbers of buyers and sellers, and hopes that environmentally concious individuals and companies will start to use the site.

Some organic food products currently listed include wine, olive oil, grains, tea, natural honey, and eco-friendly textiles include organic cotton t-shirts and hemp products. Hemp is a substitute for cotton but needs much less water and no artificial chemicals or fertilisers for production.

For additional information visit http://www.ecoproduce.com or contact Richard Igoe.

About EcoProduce Ltd.

EcoProduce Ltd. was set up in 2004 to promote the trade in organic produce and environmentally friendly production methods.

Posted by Industrial-Manufacturing at 11:29 PM | Comments (0)

Blogpire Productions Announces Newest Blog - Liquor Snob

Niche liquor blog offers reviews, tips, recipes and all the news that’s fit to drink.

(PRWEB) September 19, 2005 -- Looking for the latest vodka, scotch, or perfect drink recipe to wow your friends at your next cocktail party? Wondering where to look when you want the newest bar gadgets and wine gizmos? Look no further than Liquor Snob.com.

Blogpire Productions is pleased to announce the addition of Liquor Snob (http://www.liquorsnob.com) to its growing family of product- and category-specific weblog titles. Liquor Snob (http://www.liquorsnob.com) will provide booze news and reviews about beer, wine, cocktails, spirits, and more. The weblog will also offer drink recipes and other tips and information for the adult beverage connoisseur.

Some topics already covered at Liquor Snob include musings on personal liquor filters (http://www.liquorsnob.com/archives/2005/09/liquor_filter_puts_the_lure_in.php), a debunking of the absinthe myth (http://www.liquorsnob.com/archives/2005/09/absinthe_revisitedand_debunked_1.php), a treatise on stemless wine glasses (http://www.liquorsnob.com/archives/2005/09/stemless_wine_glasses_would_yo.php), and a note on the pairing of wine and fast food (http://www.liquorsnob.com/archives/2005/09/wine_and_fast_food_a_match_mad.php).

Future articles include personal breathalyzer reviews and safety tips on calculating blood alcohol content before you get in the car, plus much, much more.

About Blogpire Productions:
Blogpire Productions (http://www.blogpire.com) is a set of weblog titles bringing an influential audience to brand advertisers focused on product and category niches. Founded in 2004, Blogpire Productions continues to expand each month and build new and interesting blog titles for readers around the world. Many of our blogs have received Yahoo! Pick of the day along with being featured in USA Today, FHM Magazine, and other magazines and web site features.

Other Blogpire weblogs include: Single Serve Coffee.com (http://www.singleservecoffee.com); Kitchen Contraptions.com (http://www.kitchencontraptions.com); Just The Chips.com: (http://www.justthechips.com); TV Snob.com (www.tvsnob.com); What's All The Racquet.com (http://www.whatsalltheracquet.com); Shaving Stuff.com (http://www.shavingstuff.com); Fast Food Fever! (http://www.fastfoodfever.com); GPS Lodge.com (http://www.gpslodge.com); Shirt Snob.com (http://www.shirtsnob.com); The Cooking News (http://www.thecookingnews.com); Liquor Snob.com (http://www.liquorsnob.com)

©2005 Blogpire Productions, Single Serve Coffee.com, Kitchen Contraptions.com, Just The Chips.com, TV Snob.com, What's All The Racquet.com, Shaving Stuff.com, Fast Food Fever!, GPS Lodge.com, Shirt Snob.com, The Cooking News.com and Liquor Snob.com are trademarks of Blogpire, Inc. and the respective publishers. Other trademarks are the property of their respective owners.

Posted by Industrial-Manufacturing at 11:27 PM | Comments (0)

2005 Sales in Energy & Stimulant Drinks Worth in excess of £1 Billion

Dublin (PRWEB) September 19, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24283) has announced the addition of Energy and Stimulant Drinks - UK to their offering

The early stages of the millennium witnessed a plethora of energy and functional drinks hitting the UK market, many of which have disappeared as the category has steadily matured. The market in 2005 shows consumers are now drinking for both health and functionality, whether it is to make oneself feel more energetic, to stay awake while driving or to dance on into the small hours.

Sales in 2005 are likely to be worth in excess of £1 billion in which Red Bull remains the dominant brand by value. Indeed, the category in the UK is highly concentrated among a few products and suppliers, supported by a handful of minor players and supermarket own label. Having become well established from the suppliers' point of view, it necessitates continuous investment in educating potential drinkers as to the benefits of the category while continuing to preach the existing message to the converted.

Providing the most innovative consumer research and latest market trend data, this new report offers you all the insight and inspiration you need for designing clever, creative and profitable marketing strategies.

Use our research to:
- Identify the common trends in purchasing energy and stimulation drinks
- Discover consumer's attitudes towards energy drinks and their drinking habits, enabling you to tailor your offering accordingly
- Pin point market potential before your competitors
- Find out how to best reach key audiences with the most effective marketing communications
- Measure market forecasts and build realistic business models
- Gain insight into future trends
- Develop the next big idea in the energy drink market
- Gather in-depth information about consumer target groups, including key demographics and media targeting information

For more information visit http://www.researchandmarkets.com/reports/c24283

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

Posted by Industrial-Manufacturing at 11:26 PM | Comments (0)

Volume & Value Forecast China's Food & Vegetables Market, Including Sector Sales Trends, Up to 2009

Dublin (PRWEB) September 19, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24366) has announced the addition of Fruit And Vegetables In China: A Market Analysis to their offering

This report covers the fresh fruit and vegetables market in China. The fruit and vegetable market is the largest sector of the retail food market in China, yet barely affected by the development of new retail formats.

Key Report Features

This recently updated and expanded report includes:

- Overview of China's total food market, with retail sales statistics up to 2004;
- Volume & value retail market for food & vegetables, including provincial and sector breakdown, up to 2004;
- Retail pricing trends of food & vegetables by sector and province up to 2004;
- Volume & value forecast food & vegetables market, including sector sales trends, up to 2009;
- Discussion on China's agricultural policy and current issues;
- Marketing & distribution analysis;
- Volume & value production of food & vegetables by sector and subsector up to 2004, including summary statistics of China's key fruit & vegetables processors;
- Statistical data on international trade of food & vegetables by sector and subsector up to 2004;
- Key contacts & trade events;
- Overview of China's demographics and macroeconomics.

For more information visit http://www.researchandmarkets.com/reports/c24366

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

Posted by Industrial-Manufacturing at 11:24 PM | Comments (0)

With Solid Movement Towards a More Sophisticated Image, the Market for Flavored Alcoholic Beverages is Expected to Continue its Sales Growth Over the Next Five Years

Dublin (PRWEB) September 19, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24388) has announced the addition of Flavored Alcoholic Beverages in the United States to their offering

While the flavored alcoholic beverages industry has faced some issue in recent years, this $445 million market seems poised to emerge from the 2003 sales dip. Manufacturers continue to move away from tried-and-true formulations towards innovation, particularly in targeting new audiences.

Flavored alcoholic beverages have been maligned by some sectors as “alcopops” that target a younger audience. However, the industry has done a remarkable job of rebranding. The new spirit-branded beverages and hard lemonades appeal to men as well as women. With solid movement towards a more sophisticated image, this market is expected to continue its sales growth, albeit at a moderate, single-digit pace over the next five years.

Flavored alcoholic beverages are defined as fermented malt-based beverages that are flavored with other ingredients, such as fruit, cola, or tea. They have a similar alcohol content to beer, and are sometimes referred to as “low-alcohol refreshers.”

This report covers spirits-branded malt beverages, coolers, hard lemonade, and other malt-based beverages such as Zima and Mike’s Hard Iced Tea. Although technically not a malternative, this report also covers hard cider.

For more information visit http://www.researchandmarkets.com/reports/c24388

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

Posted by Industrial-Manufacturing at 11:24 PM | Comments (0)

September 17, 2005

C.I. Sukkar S.A. Congratulates Steven Seagal on the Launch of His New Product, Lightning Bolt Energy Drink

Steven Seagal's Lightning Bolt Energy Drink is the only gourmet energy drink made with 100% pure natural cane juice and all the properties it possesses.

(PRWEB) September 17, 2005 -- We are great admirers of Steven Seagal, the man and his life's accomplishments, so it gives us enormous pleasure to be a part of this endeavor - Seagal's Lightning Bolt Energy Drink.

A great team is behind SUKKAR® and we all wish Steven Seagal, Mitch Gould, Scott Macaluso and Steven Seagal Enterprises well.

It has been a labour of love and many years of hard work and dedication to bring to the world our SUKKAR® sugar cane juice concentrate. Dr. Bernardo Quintero the president of Ingenio Riopaila S.A. and Central Castilla S.A. is a leader in the sugar cane industry and embraced this cutting edge venture, the first of its kind. Dr. Alberto Potes who is the manager of Ingenio Riopaila and his superb staff put their hearts and expertise into making it a reality and thousands of workers cut and pick up and clean each stalk of cane ever so carefully by hand.

Mr. John Sbordone introduced SUKKAR® in North America. He knows this product well and champions it. A special note of thanks to him for his beautiful contribution of our product to the Katrina Effort and all those who are suffering.

Last but not least to my husband, Jorge Enrique Gonzalez, who said it could be done and has given so many years of his life to bringing it all together. We have made many friends along the way and it has been a road well traveled.

Congratulations, Steven Seagal, on a superb product, and may everyone around the world delight in it.

Mariana A. Gonzalez
C.I. Sukkar S.A.

For more information go to
www.CISukkarSA.com

Posted by Industrial-Manufacturing at 01:31 AM | Comments (0)

DC Sales Enterprises, Inc. Launches New Website to Cut Food Costs

Learn the secret to cutting high food costs.

(PRWEB) September 17, 2005 -- DC Sales Enterprises, Inc. slashed their monthly grocery bill when they started processing their own meat. Their new Web site shares the information with the world.

With the rising cost of meat in the grocery store, our company was able to cut their costs way down. DC Sales Enterprises, Inc. was also able to learn how to make specialties from the different cuts of meats, such as favorite jerky, deer sausage, and whole hog sausage, just to name a few.

The experience that is behind this company comes from many years of hunting and meat processing. This is the primary reason for setting up their new website. The website itself should be very user friendly. DC Sales Enterprises, Inc. put into place everything necessary to take users through the whole process of taking care of their own meats.

Of course, to accomplish these benefits, one will be required to purchase the equipment that will turn primal cuts of meat into tasty treats. This investment will be one that lasts a lifetime. Starting out was not easy, but once DC Sales Enterprises, Inc. gained the wisdom and knowledge needed to process their own meats, it became very worthwhile. The equipment that the company bought to process their own meat paid for itself time after time.

This lifestyle is not new to the world, but has been practiced since the beginning of time. Somewhere along the way it was lost or discarded for the most part. Back years ago people knew how to survive from the means that was placed at their finger tips. Our company believes that this way of life made families stronger. DC Sales Enterprises, Inc. knows that one can feel good about what they accomplish by using their own hands and knowledge, especially when it comes to the supper table.

Duane Collins, president of DC Sales Enterprises, Inc. came from a small town in the Midwest USA. Hunting deer was his passion outside of working for a building manufacturer. Hunting is what brought him to this business, setting up a new website and establishing DC Sales Enterprises, Inc., selling products that would be compatible for the home processor. The building of a high self-esteem plays a very important role when receiving the benefits of this lifestyle. One can truly feel good about their own accomplishments and the joys they receive from producing something that will benefit their whole family.

For more information:
www.dcprocessingequipment.com

Posted by Industrial-Manufacturing at 01:30 AM | Comments (0)

Volunteer Center of Napa Valley’s 31st Annual Volunteer Recognition Luncheon

Annual volunteer recognition luncheon held by Volunteer Center of Napa Valleyu honoring 32 local volunteers.

(PRWEB) September 17, 2005 -- his year’s annual Volunteer Recognition Luncheon, sponsored by the Volunteer Center of Napa Valley and MassMutual, held at the Boys and Girls Club of Napa, honored 32 special volunteers for their dedicated service to the community, helping to improve the quality of life for those in need.

“Together we make our community stronger, safer, healthier and more caring. This is our opportunity to acknowledge the very special people who change our community for the better every single day.” Executive Director, Caryl Hallberg stated.

This event is held during the annual Week of Caring. Week of Caring is a longstanding partnership each year between United Way of the Bay Area and The Volunteer Centers of the Bay Area. Week of Caring connects volunteers from Bay Area businesses to hundreds of projects organized by local nonprofits.

Volunteer Center of Napa Valley Board President, Gary Lieberstein was Master of Ceremonies. Napa County Superintendent of Schools, Barbara Nemko and Scouts from Troops 2, 86, and Webelos Troop 183 Den 1, led the flag ceremony. First Squeeze Deli and Juice Bar catered the wonderful lunch.

The Napa Valley Register was proud to sponsor this year’s winner of the Corporate Sector Outstanding Community Service Award and honored Joe Peatman of Downtown Joe’s.

Peatman thought he was at the luncheon as a guest speaker, and had no idea he was being honored. His commitment to the community is seen at almost every silent auction or fundraiser where he donates gift certificates, as well as the numerous events he hosts at the restaurant. Peatman opened Downtown Joe’s 11 years ago, and has been actively supporting local non-profits, service clubs, schools, needy community members, disaster aid, police and firefighters, the list goes on and on. Just a few of the groups benefiting from Peatman and Downtown Joe’s include: Project Grad Nite, Cope Family Center, Kiwanis, Rotary, Queen of the Valley Hospital, Dreamweavers Theatre, AIDS Foundation, Napa High School, Vintage High School, and many others.

MassMutual, in reinforcing it’s motto, “We Serve”, announced this year’s Outstanding Volunteer of the Year, Thomas Doyle for his work with Napa Long Term Care Ombudsman Program.

Doyle was nominated for his many years of service as an ombudsman in skilled nursing facilities – visiting numerous times each week to ensure that the frail elderly have a concerned person to help them. He works with residents, families, and staff members to resolve complaints and concerns. He is well respected, warm and compassionate, and “cheers up any room” according to Elizabeth Mautner of the Napa LTC Ombudsman Program. Tom is retiring from his volunteer service after 12 years.

This year’s Outstanding Youth Award, sponsored by Dr. Mary Fran Rocca of Rocca Family Vineyards was presented to Hillary Smith.

Smith is a teen who offered to volunteer at Cope Family Center to tutor younger children. She also wanted to connect other teens to volunteer opportunities. Smith was matched as a math tutor with a younger girl who was struggling with school. Smith’s influence on the younger girl resulted in much more than just better math scores. Her new “little sister” gained self confidence, felt more comfortable in school, was able to enjoy new experiences, and her overall school performance showed a marked improvement thanks to Smith’s volunteer efforts.

The Barbara and Dr. John Poort Award, sponsored by the Volunteer Center of Napa Valley’s Board of Directors in honor of founding member Barbara Poort and her husband, was awarded to Volunteer Center CASA volunteer, Candice Farris.

Farris has been a CASA (Court Appointed Special Advocate) since 1997, and advocates for children in the dependency system who have been abused and/or neglected by their parents or caregivers. A CASA is a voice for the child, one person who works with the system to ensure that the child receives necessary services, schooling, and a safe and permanent home. Farris goes above the normal expectations of a CASA, helping kids get involved in activities and sports, is a role model, a mediator, and helps them change their view of the world around them, often working through many hostile situations. She does all this while holding down a full time job at the Doctors Company.

The following outstanding community volunteers were recognized for their contributions and received certificates from Senator Wesley Chesbro’s office and the Volunteer Center:
Juan Alvarez, Napa State Hospital; Judy Andrich, St. John the Baptist Catholic Church; Harvey Bantz, Senior Services of the Volunteer Center; Carol Black, Senior Services of the Volunteer Center; Stephanie Bueno, St. Helena Hospital Volunteer Services; Karen Burmeister, Community Resources for Children; Dr. Erica Conway, Child Start Inc.; Selina Corro, CyberMill ClubHouse; Lisa Eichler Crump, Child Abuse Prevention Council; Lisa Daugherty, Cope Family Center; Sandy Franco, Family Service of Napa Valley; Ralph Giannini, LifeWorks Children’s Ranch; Jean Elizabeth Griffin, Napa Infant Preschool Program; Joyce Hangman, Molly’s Angels; Anthony Hayden, The American Institute of Wine & Food; Venus Hayes, Adult Day Services of Napa Valley; Revelee Hemken, St. Helena Hospital Volunteer Services; Maria Estela Hernandez, Napa Valley Community Housing; Dawn King, CASA of the Volunteer Center; Katie Koford, Cope Family Center; Sheri McNamare, Senior Services of the Volunteer Center; Pat Paris, Senior Services, Napa Elder Abuse Project, and Sexual Assault Victim Services (SAVS) of the Volunteer Center of Napa Valley; Elaine Regalia, Adult Day Services of Napa Valley; Jane Rhoades, Senior Services of the Volunteer Center; Edie Schwartz, Aldea Children’s Art Therapy Program; Laura Stark, LifeWorks Children’s Ranch; Pat Wells, Cope Family Center; and Aleene Wilke, Senior Services of the Volunteer Center.

Posted by Industrial-Manufacturing at 01:29 AM | Comments (0)

Chesapeake Bay Gourmet, QVC Customers Join Hands to Give Generously to Hurricane Katrina Relief

Chesapeake Bay Gourmet, a coastal seafood company from Maryland, donates a portion of profits to Katrina relief on all orders placed through December 31, 2005. The founders say, “We just want to acknowledge our Gulf Coast customers who have suffered so much."

Baltimore (PRWEB) September 16, 2005 -- Labor Day QVC shoppers responded with a resounding yes to Chesapeake Bay Gourmet’s call for aid to Hurricane Katrina survivors. Partnering with QVC, the two businesses each donated a portion of their profits from every sale of 3 Chesapeake Bay Gourmet products during the busy holiday shopping period.

“Our hearts go out to the survivors of Hurricane Katrina,” said founder and president of Chesapeake Bay Gourmet, Ron Kauffman. “We wanted to give back and were thrilled that QVC agreed to match our donation dollar for dollar.”

The drive raised more than thirteen thousand dollars in the three day period beginning with the Saturday before Labor Day, when Chesapeake Bay Gourmet’s Ron and Marge Kauffman appeared five times, selling their popular crab cakes and other Chesapeake Bay gourmet seafood products.

The Kauffmans announce that a portion of every sale of their products from now to December 31, 2005, whether ordered from their catalog, or online (www.cbgourmet.com) will be donated directly to Katrina relief. “We’re a coastal seafood company. We want our brothers and sisters to know that we stand with them, until the work is done, until their lives are rebuilt.”

Chesapeake Bay Gourmet celebrates its 25th year in business this year with a special gift package of their signature crab cakes. Sales continue to surge in 2005 with record crab cake sales expected on QVC. Customers still find their jumbo lump crab cakes the perfect choice for personal or corporate gifts. The deluxe new Anniversary package makes a welcome gift for corporate and personal gifts.

The company has firmly established itself as a household specialty line of handmade, hand-picked jumbo lump crab cakes and other all-natural ingredient gourmet seafood products, including Crab Balls, Shrimp and Lobster Cakes, Crab Imperial, Imperial Shrimp, Crab Dip, Quiche and more.

Ron and Margie Kauffman, Founders, say, “We just want to acknowledge our Gulf Coast customers who have suffered so much. This is our way of offering them a hand. We hope everyone in the region will be back home safely before you know it.”

Named BEST CRAB CAKES YOU CAN GET ONLY BY MAIL BY Baltimore Magazine, their products are also Private Labeled for other high end food catalogs.

Still a mom and pop operation, CBG is service oriented and gladly works with each customer to customize orders to suit. They ship second day Federal Express and/or UPS and can include a message card. They also have handsome gift certificates.

A full listing of products can be found at cbgourmet.com. To order direct from the factory or to get a catalog, customers may call 1-800-432-2722.

For more information call:
Linda Eckhardt
973-313-9705

Posted by Industrial-Manufacturing at 01:28 AM | Comments (0)

Business of Success Radio Show Host Announces Special Food Industry Show for Hungry Entrepreneurs

Leading businss talk radio show to hightlight $500 billion food and beverage sector on the Business of Success radio show Food Industry Special.

NEWPORT BEACH, Calif. (PRWEB) September 16, 2005 -- In response to requests by listeners of the popular Business of Success (BOS) radio show, host, Alan Rothman today announced that he was dedicating his next show exclusively to the $500 billion a year food industry. The show, which is designed to give listeners the opportunity to hear and learn from experts who are making their name in the food industry, can be heard live on Sunday (Sept. 18) from 12 noon to 2.00 p.m. (EST).

Commenting on the Business of Success Food Show Special, Rothman said, “The food industry is a somewhat neglected by the media and it seems a number of our listeners have a real appetite for more information on this sector, which accounts for almost $500 billion a year on just food and beverage retail sales alone. We’ve put together a great lineup of industry experts and entrepreneurs that are playing a substantial role in this industry and we hope their expertise and experiences will satisfy our listeners hunger to know more about the workings of the food industry. I guess you could say, we’ll give listeners interested in this sector plenty of food for thought!”

The BOS Food Special guest lineup will include:
• Food industry marketing expert Stephen E. Hall president of Food Marketing International and author of ‘From Kitchen to Market’
• Richard Damion, entrepreneur and chairman of International Food Products Group (OTC Bulletin Board: IFDG) who is making his mark with his line of Golden Choice Foods brands in the Club Store arena
• Concluding with Doris Christopher, who started off with a $3,000 loan and founded what’s now a billion dollar company, The Pampered Chef.

The show which is broadcast live on Sunday’s from 12 noon to 2.00 p.m. (EST) can be heard by on over 65 syndicated radio stations coast-to-coast and via live streaming at www.businessofsuccess.com

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 show covers 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. To listen to Podcasts of previous interviews and view our Blog click on www.businessofsuccess.typepad.com.

Posted by Industrial-Manufacturing at 01:27 AM | Comments (0)

Online Courses for Hospitality Professionals by eHospitality Institute

eHospitality Institute® provides Online Courses for Hospitality Professionals and students in a convenient format to enhance their operations and/or careers as never before.

(PRWEB) September 16, 2005 -- eHospitality Institute® provides Online Courses for Hospitality Professionals and students in a convenient format to enhance their operations and/or careers as never before. In collaboration with the Educational Institute of the American Hotel and Lodging Association, eHI presents, CourseLine®, an interactive online hospitality curriculum.

CourseLine® will give your staff the competencies needed to out-perform others on the job. Courses in Hospitality Management encourage your star performers to work from home to acquire the same quality education in hospitality as those who attend class at a college or university, simply by logging on to www.ehiedu.org. Instructors assist each student during his or her study period and stand behind them for 12 months after graduation.

Students can take individual courses or earn certificates and/or diplomas in these areas, 5-course Certificate of Specialization, 8-course Hospitality Operations Certificate or 12-course Diplomas in Hospitality Management or Food & Beverage Management.

eHospitality Institute® also offers courses on DVDs, videos, software, and Textbooks. Visitors of our online campus will find course previews in streaming videos that premier over 20 of the highest growth positions in the industry.

About

Celebrated as one of the first educational institutes on the internet, Restaurant Workshop® has expanded. The Directors of RWI, Chef Jeff Crawford, CEO and Kip Jaros, Ph.D., are proud to present eHospitality Institute®.

Offering one of the largest curriculums developed by world preeminent educators, an inflexible privacy policy and the internets highest security levels, procuring courses is completely safe and all backed by a no questions asked guarantee. In addition, students will find on most courses the "Pledge of Certification." This is a scholastic first where the students are assured to pass, or the re-enrollment and examination is free.

To see how eHospitality Institute can enhance your career or your staff's competencies visit www.ehiedu.org today.

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

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

Posted by Industrial-Manufacturing at 01:26 AM | Comments (0)

New Website for Used and Reconditioned Food Machinery

PRWEB) September 16, 2005 -- Boyd Food Machinery has recently launched its 'New for 2005' web site at www.boydfood.com which offers both used and reconditioned food processing machinery. As well as processing and packaging machinery, they can supply anything from compressors to complete refrigeration packages, with the first two sections of the “Machinery Catalogue” within the new site being dedicated to freezing and refrigeration equipment.

As a leading supplier and purchaser of pre-owned and refurbished food machinery worldwide, the site has been created with Boyd Food Machinery’s large international client base in mind and most sections of the site are currently available in 6 languages. The site also has simple navigation to ensure ease of use by both UK and foreign customers while the machinery stock list is updated on a daily basis and pictures, together with technical information, are provided for each machine.

If you need to update an existing piece of machinery or are looking for a complete new line to expand your product range then buying reconditioned machinery could be the answer. Boyd Food Machinery employs specialist engineers to dismantle, remove, refurbish and re-install the machinery ensuring that customer satisfaction is maintained at all times.

The site also includes a link to Boyd’s sister company, Global Asset Recovery, who specialise in valuations and asset disposal for the food industry, meaning you can contact either Boyd Food Machinery at www.boydfood.com or Global Asset Recovery at www.global-assets.com if you have equipment to sell.

For those planning a trip to Boyd Food Machinery’s showroom and workshop in the UK there are direct links within the site to international and domestic airlines to assist with this.

Posted by Industrial-Manufacturing at 01:26 AM | Comments (0)

The Top Four Bottled Water Multinationals -- Coca-Cola, Danone, Nestlé and PepsiCo -- are Building their Stake in East European Bottled Water

Dublin (PRWEB) September 16, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24239) announces the addition of the latest Zenith report East Europe Bottled Water Report 2005

Given an abundance of natural water resources, many East European countries have well-established traditions for drinking water, due to an availability of mineral and curative sparkling waters. With the economic difficulties of the late 1990s becoming more of a distant memory, bottled water in East Europe has made considerable gains.

A rising awareness of bottled water's health benefits through 'hydration-on-go' and widespread poor tap water quality – have ensured that the bottled water industry continues to build scale. Between 1998 and 2003 the East Europe bottled water market performed double digit growth every year. 2004 was more challenging, as poor summer weather dampened demand. Yet, gains were made with notable growth in markets such as Bulgaria and Russia.

International players are making the market more competitive. The top four bottled water multinationals – Coca-Cola, Danone, Nestlé and PepsiCo – are building their stake in East European bottled water. Accession to the EU opens up many opportunities and local operators, such as Croatia's Jamnica, are spreading their influence across Europe.

Despite a heritage of highly mineralised sparkling water, the still bottled water sector is rapidly increasing. This is partly explained by the sustained growth of East Europe's youthful water cooler industry. Alongside this, small pack sizes of still bottled water in PET have become increasingly fashionable.

Zenith International reports offer you the most reliable market figures and in-depth analysis of trends. This comes from a bottom up approach to the research process, and detailed discussions undertaken with industry players.

For more information visit http://www.researchandmarkets.com/reports/c24239

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

Posted by Industrial-Manufacturing at 01:24 AM | Comments (0)

Frozen Pizza Dominates the US Pizza Market

Dublin (PRWEB) September 16, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24252) has announced the addition of Pizza in the United States to their offering

Fueled on the positive side by improving product quality and convenience, and pinched on the other side by the vastly larger restaurant/carryout pizza market, the FDM packaged pizza market grew 18% in current dollars from 1999-2004. The $2.8 billion category at FDM that is the focus of this report contains three segments—frozen, refrigerated, and shelf-stable pizza products—and is dominated by frozen pizza, which accounted for an estimated 92% of sales in 2004. Share is also ceded to RTE pizza from grocery store delis, and to take-and-bake pizza from inside the grocery store as well as from stand-alone take-and-bake chains.

The packaged pizza market is dominated by only two companies—Kraft and Schwan’s—but nevertheless is highly price competitive. Growth in the category has come primarily from the emergence of a premium segment in the late 1990s, as well as the introduction of a wider range of offerings that more closely resemble the variety in restaurants, following a regulatory change in 2003. Healthier offerings appear to have the potential to draw in consumers who previously avoided pizza due to health concerns.

For more information visit http://www.researchandmarkets.com/reports/c24252

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

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

Willy Wonka Delivers for Nestlé: Nestlé Q2 2005

Dublin (PRWEB) September 16, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24243) has announced the addition of Corporate Focus Foods: Nestlé Q2 2005 to their offering

The Nestlé newsletter covers the global activities of Nestlé during the second quarter of 2005.

Willy Wonka delivers for Nestlé. Nestlé is showing the value of a global promotional tie-in. The recent launch of Charlie & the Chocolate Factory could have been made for a global confectionery company such as Nestlé. In a reflection of the film's theme, a Golden Ticket promotion is leading to buoyant sales of the company's relaunched Wonka bars.

Content contained inside this Newsletter:

- Global and local brands.
- First quarter growth.
- Acquisitions & Disposals.
- Executive changes.
- Communications & agency news.
- New product development.
- Beverages.
- Milk Products, Nutrition & Ice Cream.
- Refrigerated & Dairy Products.
- Breakfast Cereals.
- Confectionery & Biscuits.
- Prepared Dishes & Culinary.
- PetCare.

For more information visit http://www.researchandmarkets.com/reports/c24243

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

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

September 15, 2005

E-Control Systems to Present a New Manual and Automated HACCP Control Solution for Foodservice Divisions in Schools and Hospitals at the NAFEM Show in Anaheim, CA 23-25 of September 2005

A new program offered by E-Control Systems allows School Districts to immediately Automate their HACCP procedures in all of their Schools at no charge.

Chatsworth, CA (PRWEB) September 15, 2005 -- E-Control Systems, Inc., a trusted leader of hardware and software products for the foodservice industry's Online Kitchen and HACCP control, and the leader in Automated HACCP systems, with hundreds of installations nationwide, has come up with a program that allows school districts to immediately automate the most important part of HACCP, temperature monitoring of equipment and food.

E-Control Systems will be showing these new solutions at the NAFEM Show in Anaheim, CA 23-25 of September 2005 (Booth #2908 in the Technology Pavilion).

The USDA Food and Nutrition Service (FNS) issued guidelines on implementing a food safety system in schools. The guidelines will assist school food authorities (SFAs) in meeting the requirement in section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265).

To comply with the law, SFAs have to implement HACCP principles before the end of School Year 2005-2006

E-Control Systems is introducing a manual version of its industry leading control software that will allow all schools in a school district to collect and monitor equipment and food temperatures right away, with the option to move gradually into a fully automated HACCP control system.

Under this new promotion provided by E-Control Systems, any school district that will introduce E-Control Systems’ automated HACCP System, using Raptor Web Software™ (RWS™) into at least one of its schools will get free of charge for school year 2005/2006, a license to use the manual monitoring module for HACCP data collection for all of their other schools. This allows the school district’s foodservice department to use the same tools to manage and monitor the critical control points (CCPs) needed for Food Safety (HACCP) from the very beginning.

E-Control Systems also provides the option to use the manual version without any commitment to purchase our products in the future. For School Districts wishing to go along this program, E-Control Systems will provide the software for an evaluation period of 45 days at no charge. No charge will be requested during this evaluation period. If the School District decides to use the software in its schools for the rest of the school year, E-Control Systems and the school district will estimate the needed support for the use of the software at the specific School District and get the School District’s commitment for this support.

Other products developed and presented by E-Control Systems at the NAFEM Show include:

• E-Control Systems “Worksite” that includes: Preventive Maintenance and Scheduling, Work Order Generation and Management, Project management and Scheduling, Information Sharing, Energy management and Energy Conservation.
• Meshed Network and Wifi Wireless Sensors Integrated into Raptor Web Software™ (RWS™)
• Networked Event Driven Camera and DVR integrated into Raptor Web Software™ (RWS™)
• Networked Power Meters Integrated into Raptor Web Software™ (RWS™)
• Handheld devices(PDA) for data logging of HACCP Control Points and automated inventory management integrated into Raptor Web Software™ (RWS™)
• Hazard Notification to remote devices including E-Mail/Blackberry/PDA Reports On Demand
• NAFEM Data Protocol Integration Services
• Automated Cooking and HACCP control Integration for OEMs
• Automated Cooking and HACCP Management Software

About E-Control Systems, Inc.
E-Control Systems, Inc. is the leader for NAFEM Data Protocol compliant hardware and software for the food service industry. Its enterprise management and information software allows easy integration, automation, and HACCP control of any size restaurant or commercial kitchen. Its scalable architecture and SQL compliant database makes this system useful in single location, 10-location, or 10,000-location installations. E-Control Systems’ hardware and software are used in much commercial equipment for the food service industry including walk-in coolers and freezers, reach-ins, under-counters, grills, fryers, ice machines, washers, and many more. These integrated solutions leverage state-of-the-art technologies and innovative practices to enhance performance, profitability, and competitive advantage. To learn more about E-Control Systems, Inc. and how we can help you, please visit us online at www.eControlSystems.com

E-Control System Contact:

Tommy Orpaz
Vice President Business Development
Tel: (818) 885-5228
Chatsworth, CA 91311

Posted by Industrial-Manufacturing at 10:52 AM | Comments (0)

etac of Huntsville Adds Darla Smith as Director of Operations

etac of Huntsville, Inc., a national personnel recruitment firm focused on the food industry, announced today that Darla Smith has joined the company as Director of Operations. Ms. Smith takes over for etac of Huntsville founder, Luke Haggard, and will be responsible for executing the corporate-wide strategy and managing day-to-day operations for the organization.

Athens, AL (PRWEB) September 15, 2005 -- etac of Huntsville, Inc., a national personnel recruitment firm focused on the food industry, announced today that Darla Smith has joined the company as Director of Operations. Ms. Smith takes over for etac of Huntsville founder, Luke Haggard, and will be responsible for executing the corporate-wide strategy and managing day-to-day operations for the organization.

Ms. Smith joins etac of Huntsville from DMS Consulting, a human resources based consulting firm where she served as Owner/Operator. During her career, she has worked in the poultry and insurance industries focusing her attention on Human Resources and Training. Ms. Smith developed a pay-for-knowledge certification program for one of the nation's top poultry further processing companies. She has significant experience in developing operational procedures, as well as providing management training in detailed interviewing systems, personality profiling, ISO 9000 certification, and industry specific computer programs. She has been instrumental in staffing new plant start-ups. Ms. Smith is a graduate of the University of Nebraska-Lincoln.

"I appreciate the hard work that Mr. Haggard and his team have done to build etac of Huntsville into an industry leader" stated Ms. Smith. "I am excited to be involved with such a progressive business and look forward to driving the company to the next level."

"Darla's vast industry expertise, unwavering focus and entrepreneurial spirit are exactly what etac of Huntsville needs at this exciting time for our company," stated Timothy Strait, President and CEO of etac of Huntsville. "Mr. Haggard built a company that is poised to revolutionize recruiting in the food industry, and we feel Darla is the ideal individual to manage our growth."

About etac of Huntsville
etac of Huntsville was founded in 1998 by Luke Haggard with a mission to revolutionize personnel recruitment services for the food industry by providing a suite of flexible and cost-effective recruiting alternatives complemented by unmatched quality and service for our customers. In addition to recruitment services, etac of Huntsville offers employee profiling, skill testing and intelligence testing, as well as employee development and training seminars. Leveraging its decades of food industry operations experience, etac of Huntsville also provides in-house consulting for process, manufacturing, maintenance, operations and employee morale. For more information, visit www.etachsv.com.

Contact:
Darla Smith
etac of Huntsville, Inc.
256-216-5731 x106
e-mail protected from spam bots
www.etachsv.com

Posted by Industrial-Manufacturing at 10:52 AM | Comments (0)

INNOVA®, 'The Meat Flavor Experts™,' Announces Reformulation of its Top-Selling VEGAMINE® (Hydrolyzed Vegetable/Plant Proteins)

Improved Vegamine Product Line Now Meets Industry Demand for Non Trans-Fat Label Claim.

(PRWEB) September 15, 2005 -- INNOVA®, one of the nation's leading manufacturers of hydrolyzed vegetable/plant proteins for the food industry, announced today that it has reformulated its top-selling Vegamine® product line (hydrolyzed vegetable/plant proteins) to be able to meet customers' request for a non trans-fat label claim. Vegamine, a savory flavor enhancer produced since the 1940s, is widely used throughout the food manufacturing industry and can be found in soups, sauces, gravies, seasonings, vegetarian dishes and other applications. The company's reformulation of Vegamine is in direct response to our customer's demands and consumers changing market needs to reduce and eliminate trans fatty acids or trans fat from their diet.

"With trans-fats being negatively linked to raising blood cholesterol levels and promoting heart disease, INNOVA is directly addressing the health concerns of Americans by modifying one of the most widely-used flavor enhancers in the industry," said Brian Glickley, Marketing Manager, INNOVA. "This new formulation of Vegamine is very exciting news for INNOVA customers and the food industry."

Now available to INNOVA customers, Vegamine's new formulation has eliminated partially hydrogenated soybean oil from its ingredient listing, allowing a zero percent (0%) trans-fat nutritional claim. All Vegamine label statements, specification and nutritional data sheets will immediately reflect a reduction in trans-fat. Vegamine continues to meet all Kosher and Halal requirements.

"Customer response to this new formulation of Vegamine has been very positive," continued Glickley. "We remain steadfast in our commitment to supply our customers with the highest quality and service that they've come to expect from INNOVA and will be looking for additional ways to remain a step ahead of the competition as the food industry evolves." Consumer testing has indicated that the quality and flavor of the new formulation remains consistent with the original.

The Food and Drug Administration recently issued a final ruling requiring food manufacturers to list trans fatty acids (trans fat content), along with the 14 other previously-required mandatory nutrients, on the Nutrition Facts panel of conventional foods and some dietary supplements. Beginning January 1, 2006, the FDA will require all food companies to label the amount of trans-fat in their products allowing consumers to have additional information to make healthier food choices that could lower their intake of trans fat as part of a heart-healthy diet. The FDA's trans fat rule is the first significant change to the Nutrition Facts panel since the Nutrition Labeling and Education Act (NLEA) regulations were finalized in 1993.

About INNOVA:
Based in Oak Brook, Illinois, INNOVA specializes in creating customized meat and savory flavors with unique signatures for most food applications. INNOVA manufactures a full line of characterized meat flavors under the Robust® brand and produces hydrolyzed vegetable/plant protein (HVP) under the Vegamine® brand. Savory flavors such as cheese, vegetable, chile, seafood, dairy, and alcohol flavors are branded under our SavorNotes™ line. A team approach assures that INNOVA customers receive on-target, quality products delivered quickly. INNOVA is dedicated to providing high quality, innovative flavor solutions for food manufacturers to distinguish their products in the retail grocery, industrial and foodservice segments. For more information, please visit http://www.innovaflavors.com.

Posted by Industrial-Manufacturing at 10:51 AM | Comments (0)

Xlear Launches Fine & Dandy Candy: New Healthy Candy Line Sweetened Exclusively with Natural Xylitol

Fine & Dandy Candy offers a sweet treat for kids that is actually good for them

OREM, Utah and WASHINGTON D.C. (PRWEB) September 15, 2005 –- Xlear, Inc., a leading manufacturer of xylitol products, today introduced Fine & Dandy Candy, a new sugar-free, candy line sweetened exclusively with all natural xylitol. SparX™, tiny bite-size fruit-flavored candies, is the first product to be released under Xlear’s new product line. SparX are available in three varieties – natural berry, citrus and fruit flavors – and are packaged in 30 gram tubes that contains four natural flavors and feature all of the taste of sugar-sweetened candy without the harmful affects of sugar and without any aftertaste.

• The Berry tube contains blueberry, blackberry, raspberry and strawberry flavors.

• The Citrus tube contains lemon, lime, orange and tangerine flavors.

• The Fruit tube contains apple, banana, grape and peach flavors.

“Fine & Dandy Candy is just what health conscious people have been craving – a sweet, healthy treat that does not taste like a diet snack,” said Nathan Jones, president of Xlear, Inc. “With children consuming more sugar than ever before, we have seen an alarming increase in a variety of related ailments, from tooth decay to obesity and diabetes. With that in mind, we developed a candy line that parents and health professionals will actually want children to eat. Fine & Dandy Candy offers parents and kids sweet and delicious products without sugar, while delivering enough xylitol to have maximum health benefits to both teeth and body. In addition to SparX, Xlear will be introducing several new candies throughout the remainder of 2005.”

Xylitol is an all natural sweetener derived from corn cobs, birch trees and other natural sources, and is similar to sugar in taste and texture, but with unique health benefits not found in other sweeteners. Xylitol contains 40 percent fewer calories than sugar, has a “net carb” level of only 0.4 per gram, and has minimal impact on blood-sugar levels, making it an appropriate sugar substitute for diabetics. Xylitol is absorbed slowly by the body, resulting in a low glycemic index of seven compared to sugar’s index of 83 (or higher).

“One of the primary benefits of xylitol and Fine & Dandy Candy is the effects it has on the bacteria that create cavities,” added Jones. “When exposed to as little as 15 grams of xylitol a day, the bacteria in the mouth lose their ability to stick to teeth and form plaque. Studies have proven that when combined with regular dental hygiene, regular use of xylitol gums, mints and candy can reduce dental cavities by as much as 80%. While all of these benefits are great, the fact is, kids and adults will not be able to tell the difference between Fine & Dandy Candy and sugar-sweetened candy. Our Fine & Dandy Candy simply tastes great and delivers significant health and dental benefits.”

For more information about SparX, Fine & Dandy Candy or xylitol, visit www.xlear.com. Fine & Dandy Candy’s SparX is available for purchase online at Xlear.com and nationwide through Xlear’s several thousand retail partners. The manufacturers suggested retail price is $1.49 per tube.

About Xlear, Inc.
Founded in 2000, Xlear, Inc. (pronounced “clear”) is recognized as one of the leading manufacturers of xylitol products, and one of the largest importers of xylitol in the United States. Xlear, Inc. is committed to providing consumers with the health benefits of xylitol by manufacturing all-natural, health-enhancing products. Xlear, Inc. offers Xlear® Nasal Wash, a patented nasal wash; a complete line of dental health products offered under the SpryTM Dental Defense System brand; XyloSweet TM, raw xylitol crystals used as a sugar substitute in cooking, baking and general consumption; and Fine & Dandy Candy, a growing line of healthy, xylitol-based candies. Xlear, Inc. is a private company with headquarters in Orem, Utah.

Posted by Industrial-Manufacturing at 10:50 AM | Comments (0)

R.W. Garcia Pushes Chips ‘All In’ For Katrina Relief Effort

Organic tortilla chip maker delivers truckloads of product to Houston Food Bank and Mississippi Hurricane Relief Agency.

San Jose, CA (PRWEB) September 15, 2005 -- All-natural tortilla chip maker R.W. Garcia is sending Katrina evacuees something to munch on—two full truckloads of tortilla chips—with an approximate retail value of $130,000.00.

The first truckload was scheduled for delivery to the Houston Food Bank for distribution throughout the area on Friday, and a second truckload is being produced for the benefit of evacuees being served by the Mississippi Hurricane Recovery Agency.

“Like people all everywhere, our hearts go out to those who are suffering in the aftermath of this devastating storm,” said Robert Garcia, company founder and president. “We are fortunate to be able to provide sustenance at a time when it is most needed, and are doing what we can to help our fellow man.”

The product being delivered is Garcia Lo’s™, a high fiber tortilla chip made with organic soy, corn & flaxseeds. The healthful chips contain no trans fats, cholesterol or gluten, and provide the benefits of whole grain, natural soy and essential omega 3’s.

The Garcia's are not alone in the effort, and company co-founder Margaret Garcia is quick to point out that many of their suppliers are also aiding in the company’s relief effort.

“We would like to thank our co-contributors,” says Margaret Garcia, “including SK Food International of Fargo, ND, Spectrum Foods, Inc. of Springfield, IL, and Minsa Southwest Corp. of Dallas, TX. In addition, Longhorn Transportation of Charlotte, NC, is contributing freight costs.”

R.W. Garcia has manufactured premium tortilla chips since 1982. With corporate offices in San Jose, CA and manufacturing facilities in California and North Carolina, the company delivers great tasting, all-natural and imaginative flavor combinations in branded and private label offerings from coast to coast. For more information visit www.rwgarcia.com or call (408) 287-4616.

Posted by Industrial-Manufacturing at 10:49 AM | Comments (0)

E-Control Systems to Show New Version of Raptor Web Software™ for the Foodservice Industry at The NAFEM Show in Aneheim, CA Sept. 23-25, 2005

E-Control Systems to Show New Version of Raptor Web Software™ for the Foodservice Industry's Online Kitchen and HACCP Control , fully NAFEM Data Protocol compliant, at The NAFEM Show in in Aneheim, CA Sept. 23-25, 2005

Cahtsworth, CA (PRWEB) September 15, 2005 -- E-Control Systems, Inc., a trusted leader of hardware and software products for the foodservice industry's Online Kitchen and HACCP control, is pleased to announce a new version of the industry leading Raptor Web Software™. These new tools, including the Worksite Toolset for the Foodservice Industry adds many new modules not available with any other system.

E-Control Systems will be showing these new tools at the NAFEM Show in Anaheim, CA 23-25 of September 2005 (Booth #2908 in the Technology Pavilion).

Some of the tools with the new E-Control Systems WorkSite include: Preventative Maintenance and Scheduling, Work Order Generation and Management, Project Management and Scheduling, Information Sharing, Energy Management, and Energy Conservation.

"We are very excited to build on the continued success of our Raptor Web Software™ Kitchen Management Suite," said Eran Bernstein, Vice President of Engineering at E-Control Systems, Inc. "Adding these new tools will allow our customers to go far beyond control of kitchen equipment. They will be able to use the E-Control Systems' Worksite as a "dashboard" to manage all aspects of the Online Kitchen. When equipment fails, the system will automatically generate a work order and send that work order to the local or internal service/maintenance provider along with the time and location of the failed equipment. You can then track the progress of the Work Order and receive notification when the problem has been fixed. All this happens automatically without you ever having to pick up the phone or drive to the site."

Other products developed and presented by E-Control Systems at the NAFEM Show include:

* Manual and Automated HACCP Control solutions for Foodservice divisions in Schools and Hospitals.
* Meshed Network and Wifi Wireless Sensors Integrated into Raptor Web Software™ (RWS™)
* Networked Event Driven Camera and DVR integrated into Raptor Web Software™ (RWS™)
* Networked Power Meters Integrated into Raptor Web Software™ (RWS™)
* Handheld devices(PDA) for data logging of HACCP Control Points and automated inventory management integrated into Raptor Web Software™ (RWS™)
* Hazard Notification to remote devices including E-Mail/Blackberry/PDA Reports On Demand
* NAFEM Data Protocol Integration Services
* Automated Cooking and HACCP control Integration for OEMs
* Automated Cooking and HACCP Management Software

About E-Control Systems, Inc.
E-Control Systems, Inc. is the leader for NAFEM Data Protocol compliant hardware and software for the food service industry. Its enterprise management and information software allows easy integration, automation, and HACCP control of any size restaurant or commercial kitchen. Its scalable architecture and SQL compliant database makes this system useful in single location, 10-location, or 10,000-location installations. E-Control Systems’ hardware and software are used in many commercial equipment for the food service industry including walk-in coolers and freezers, reach-ins, under-counters, grills, fryers, ice machines, washers, and many more. These integrated solutions leverage state-of-the-art technologies and innovative practices to enhance performance, profitability, and competitive advantage. To learn more about E-Control Systems, Inc. and how we can help you, please visit us online at www.eControlSystems.com .

E-Control System Contact:
Tommy Orpaz
Vice President Business Development
Tel: (818) 885-5228
Chatsworth, CA 91311

Posted by Industrial-Manufacturing at 10:49 AM | Comments (0)

Chef Sherlock Discovers Cheflive in Las Vegas!

Cheflive Inc. is proud to announce Chef Peter Sherlock as a member of their Board of Directors.

LAS VEGAS (PRWEB) September 15, 2005 -- Cheflive Inc. is proud to announce Chef Peter Sherlock as a member of their Board of Directors. Chef Sherlock has over 15 years experience in the culinary arts and has held many positions in prestigious establishments all over the United States.

Chef Sherlock began his journey into culinary arts as a student at Johnson and Wales in Providence, Rhode Island. Chef Sherlock made his mark in New York City by working at the famed Waldorf Astoria and Plaza Hotels, before moving to Las Vegas where he became executive chef of the Stirling Club, and later the J.W. Marriott Resort in Summerlin.

Cheflive Inc. President John Guinivere is committed to making cooking shows accessible to tourists in Las Vegas who love to watch their “celebrity chefs”, by opening the Cheflive state-of-the art studios at the restored Holsum Lofts on Charleston Blvd. It’s the only location in Las Vegas where visitors can get up close and personal with their favorite chefs and watch them work their magic!

Cheflive is an innovative digital media company that celebrates all things culinary and will film cooking shows in high-definition digital video at the Cheflive Studio within a couple miles of the Las Vegas Strip for an audience of 35 guests. Shows are streamed live on the Internet and archived on the website for on-demand video download. Chefs preparing recipes and discussing epicurean topics include local and visiting chefs from all over the world. Cheflive is the first food portal website of its kind, and is currently seeking qualified capital investors.

Posted by Industrial-Manufacturing at 10:48 AM | Comments (0)

Certified Master Chef David Kellaway is Fired Up About Cheflive's Culinary Mission

Cheflive Inc. is proud to announce David Kellaway, CMC, as a new member of their Board of Directors.

(PRWEB) September 15, 2005 -- Chef Kellaway, a native of Houston, Texas has over 27 years experience in the culinary industry. Kellaway most recently served as Executive Chef of the Mandalay Bay Resort and Casino. Highlights of Kellaway’s career include; Education Department Chairperson at the prestigious Culinary Institute of America in Hyde Park, NY, Executive Sous Chef at the Historic Plaza Hotel in New York City, Executive Chef of the Salish Lodge of Snoqualmie Falls just outside of Seattle, WA, as well as numerous other positions in Texas, New York and Colorado.

Chef Kellaway is also a veteran of culinary competition. In 1988 he served as Regional Captain of the United States Culinary Olympic Team. At the 1988 Culinary Olympics in Frankfurt, West Germany, he earned three Gold Medals, and two Grand Prizes in Gold. He currently serves as Coach for the Las Vegas Culinary Olympic Team. In addition to his numerous awards, Chef Kellaway is one of only 70 Certified Master Chefs in America. Kellaway is the recipient of the Crystal Chef Award for the Highest Overall Score during the A.C.F. Master Chef Certification Examination.

Cheflive Inc. President John Guinivere is committed to making cooking shows accessible to tourists in Las Vegas who love to watch their "celebrity chefs," by opening the Cheflive state-of-the art studios at the restored Holsum lofts on Charleston Blvd. It’s the only location in Las Vegas where visitors can get up close and personal with their favorite chefs and watch them work their magic.

Cheflive is an innovative digital media company that celebrates all things culinary and will film cooking shows in high-definition digital video at the Cheflive Studio within a couple miles of the Las Vegas Strip for an audience of 35 guests. Shows are streamed live on the Internet and archived on the website for on-demand video download. Chefs preparing recipes and discussing epicurean topics include local and visiting chefs from all over the world. Cheflive is the first food portal website of its kind, and is currently seeking qualified capital investors.

Posted by Industrial-Manufacturing at 10:47 AM | Comments (0)

Online Hospitality Management Diploma Now Available

The industry is exceeding $470 billion; now is the perfect time to invest in your future with eHI and CourseLine®. Students can take individual courses or work toward a 5-course Area of Specialization, 8-course Hospitality Operations Certificate, or the 12-course Hospitality Management Diploma.

(PRWEB) September 15, 2005 -- eHospitality Institute® has partnered with the Educational Institute (EI) of the AH&LA, to offer students the ability to earn their Hospitality Management Diploma online with one of the world’s most recognized E-Learning programs, CourseLine®.

The industry is exceeding $470 billion, now is the perfect time to invest in your future with eHI and CourseLine®. Students can take individual courses or work toward a 5-course Area of Specialization, 8-course Hospitality Operations Certificate, or the 12-course Hospitality Management Diploma.

With today’s technology and brought to you by eHospitality Institute®, students, employees and professionals can earn their degree by studying on their time, at their convenience.

In celebration of their expansion Restaurant Workshop®, celebrated as one of the oldest educational institutes on the internet, is proud to introduce its premier extension eHospitality Institute®. eHI is offering a special to those who enroll prior to Oct 1st 2005. Simply call 800-768-0224, extension 701. Mention that you had seen this release and you will save 25% off any course in their extensive curriculum.

About

Restaurant Workshop® launched (eHI) to fill the need for individuals, corporations, governments and other institutes could turn to that would have a preeminent curriculum, the strongest internet security, absolute privacy, instructor support and more without having to join a membership or pay monthly dues. (eHI) even offers free resume assistance and 12 months of support for its graduates. To learn more visit www.ehiedu.org.

Contact:
Chef Jeff Crawford, CFO, CPFM
eHospitality Institute®
800-768-0224 ext 705

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

Posted by Industrial-Manufacturing at 10:46 AM | Comments (0)

Pizza Drivers Are Poised to do Well Even at $4 Per Gallon

Given the run-up in gasoline prices, one would expect pizza drivers to be feeling the pinch. Despite high gas prices, drivers are bolstered by two surprising factors.

(PRWEB) September 15, 2005 -- Given the run-up in gasoline prices, both before Hurricane Katrina and in its aftermath, one would expect pizza drivers, among others, to be feeling the pinch. Not necessarily so, according to Dave Shelson, a leading authority in the U.S. on pizza delivery.

Despite high gas prices, drivers are bolstered by two surprising factors. First, Americans in large numbers continue refusing to cook at home. Second, ironically, some customers prefer to pay for delivery rather than use their own gas to pick up pies.

While some lower income households may have to reduce pizza consumption to stay afloat, well-to-do Americans are scaling down from steaks out to pizza delivered to the house.

Neither the American consumer nor the American pizza driver need be concerned about gas prices impacting the availability or profitability of pizza delivery.

In his new report "Gas Prices and Pizza Driving - Uncovering the Inside Story," Shelson examines the actual dollars and cents impact of gas prices up to $4 per gallon on pizza drivers. He arrives at some unexpected conclusions. More information is available at www.doublecrust.com.

Posted by Industrial-Manufacturing at 10:45 AM | Comments (0)

SakéOne Promotes Jim Sculace To Vice President of Sales

SakéOne, the only American owned sakéry in the world, announces promotion of Jim Scalace to VP of Sales.

Forest Grove, OR (PRWEB) September 15, 2005 -- "Jim Sculace, Director of Sales, has been promoted to Vice President of Sales," announced SakéOne President and Chief Executive Officer, Steven C. Boone.

"Jim Sculace has elevated our distribution network and corporate programs significantly in the past three years," said Boone. "His efforts continue to drive growth and market share nationwide while increasing sales in select export markets. We could not have achieved last year’s 60% sales increase without Jim’s excellent leadership. Sculace will continue his efforts in the U.S. as our point man while expanding our export programs in Canada, South America and the Caribbean. In addition to his role leading our sales programs Sculace heads our Japanese import team.

Prior to joining SakéOne in 2001 as sales manager, Sculace served 9 years as the President and CEO of Coast Beverage. Earlier careers included consulting and executive management in the aerospace and nuclear power plant industries.

SakéOne is the only American-owned and operated sakéry in world and has won more tasting competition awards than any other domestic sakéry. SakéOne products are distributed throughout 17 countries.

SakéOne - 820 Elm Street Forest Grove, OR 97116
Phone: 503-357-7056 Fax: 503-357-1014
www.sakeone.com

Posted by Industrial-Manufacturing at 10:45 AM | Comments (0)

Fudge Queen Makes Life Sweeter

This is a success story of a single mother who became unemployed due to downsizing in the banking industry. She overcame obstacles and started her own fudge business. Friends and family encourage her to take it to the next level. Business is growing fast for this budding entrepreneur.

SOUTH ORANGE, NJ. (PRWEB) September 15, 2005 -- Two years ago, Lisa Jackson was at one of those proverbial crossroads in life. Having been the victim of downsizing from the banking industry, she faced the decision of whether to continue working for someone else or to start her own business. It was always her dream to be a pastry chef. So she decided to take her love for the pastry arts and chocolate and combine the two.

Armed with research and statistics on the explosive growth of the internet, Jackson started So Fudgin’ Good - Gourmet Fudge. Their motto is “Making Life a Little Sweeter!” and she's doing just that. Friends and family now call her the Fudge Queen because her fudge is a royal treat.

Her goal was to build a semi-virtual company. She would handle all the marketing, accounting and order taking from her home based office, while the order fulfillment would be done in a small rented commercial space. As she waited for things to take off she continued to look for work and take small jobs to help keep the business running, and as a single mother also be an active role model to her soon to be college bound teenage daughter.

She started slowly building clientele and gaining customers and decided it was time to branch out to the internet. Not knowing if the website would reach enough people she also produced a direct mail brochure as insurance against her "sure bet" on the internet. This bought her the necessary time to really promote the site. She also reached out to several successful business owners and created new partnerships to help her business expand.

Now, after only a 6 months, the So Fudgin’ Good internet site brings in 50% of the company's revenues. Over 60% of the company's revenues come from repeat business and customer referrals. About 40% of her business comes from new customers.

Customers can order via a secure site which is fast loading with easy navigation. The uniquely shaped individually wrapped fudge rounds are about 2 inches in diameter and are more than a mouthful. You can also custom order the labels to your specifications to be given out as wedding favors or corporate gift giving. There are currently 10 different tasty flavors and customers can also order gift baskets overflowing with fudge and other chocolate treats.

There is a newsletter that she sends out monthly to inform her clientele of new products and upcoming events and a contest for newsletter subscribers. The newest item to So Fudgin’ Goods’ tantalizing lineup are Fudge lollipops and come in 3 different flavors and toppings. With the high demand for her delectable fudge she has decided to add bite sized Fudge brownies to the menu which will be available just in time for the holidays.

Her advice to anyone who is thinking of starting an online business? Don't get carried away with the hype and forget about the basics of selling. Listen to your customers. Make your site as interactive as possible without ignoring the most important aspect which is, it needs to be profitable in order to survive. It takes a lot of hard work to make your dream become a reality.

And So Fudgin‘ Good? Is it surviving? "Business is booming and I am pleased," says Jackson. "If we continue at this pace through the holidays, 2006 will be a very good year for fudge."

You can check them out at http://www.SoFudginGood.com

Interview Contact:
Lisa Jackson, Founder & Fudge Queen

Posted by Industrial-Manufacturing at 10:44 AM | Comments (0)

"Foodie” Consumers are an Attractive Target Market

Dublin (PRWEB) September 15, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24175) has announced the addition of Cooking in the United States to their offering

This report focuses on the “cooking enthusiast” or those consumers who embrace cooking as a leisure pursuit. Some Americans, especially older generations and emerging minorities such as Asians and Hispanics, regard cooking as necessity of daily living. However, some Americans consider themselves “foodies,” and outfit kitchens with high-end cooking gear, are willing to spend on the freshest ingredients, and generally pursue cooking as a lifestyle statement. This second group is the lifeblood of the gourmet cookware market.

These “foodie” consumers are an attractive target market for suppliers and retailers of gourmet and epicurean foods, as well as sellers of kitchen equipment including cookware, gadgets, and other kitchen tools. They are also a key group to target for home remodeling and voluntary kitchen appliance upgrades, particularly to appliances that feature aesthetics and styling, with a focus on time-saving features such as self-cleaning or convection ovens.

Analysis of expenditure on food in the U.S. shows that in 2003, Americans spent 13% of their total annual budget on food and beverages. While trends point toward an increasing use of foods requiring little or no preparation, many consumers will engage in more elaborate cooking from scratch on weekends or for special occasions.

This report explores consumer attitudes about cooking from scratch, and pays special attention to those consumers who pursue cooking as a hobby or leisure pursuit, often referred to as “foodies.” These consumers embrace a “gourmet” lifestyle and are able and willing to invest in the appliances and cooking gear, as well as spend on specialty foods, to support that lifestyle.

For more information visit http://www.researchandmarkets.com/reports/c24175

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

Posted by Industrial-Manufacturing at 10:43 AM | Comments (0)

The U.S. Meat Snacks Market has Experienced Incredible Growth, Climbing 321% in the Last Decade

The U.S. Meat Snacks Market has Experienced Incredible Growth, Climbing 321% in the Last Decade

Dublin (PRWEB) September 15, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c24179) has announced the addition of Meat Snacks in the United States to their offering

The U.S. meat snacks market has experienced incredible growth, climbing 321% in the last decade from sales of $631.6 million in 1994 to nearly $2.7 billion in 2004. More specifically, sales have skyrocketed from 1999 to 2004 as the market doubled in size at current prices. Further, this market has not yet exhausted its growth opportunities as evidenced by data from the Fall 2004 Simmons NCS, which found that just 39% of households buy meat snacks.

Success in the meat snacks market has largely been driven by increased appeal among a wider audience, product expansion, and flavor innovations, as well as expanded retail distribution. New consumers to the market include women, children, and many diet-conscious individuals. Meat snacks have been thrust into the spotlight by recent low-carb dieting trends. Meat snacks are also a convenient on-the-go food that fits into many Americans’ lifestyles.

Innovations in flavor, texture, size and shape has taken meat snacks to an entirely new level. Such product development has been key to the industry’s continued rise in popularity across demographic groups. According to the Global New Products Database, 2004 saw 68 new product launches in the meat snack category, up more than 30% from the previous year.

As a result of increased demand, meat snacks continue to gain a stronger foothold in retail outlets. While convenience stores continue to lead in meat snack sales, placement in mainstream FDM outlets has spread to point-of-sale and other high impulse purchase areas. Meat snacks also enjoyed a 128% increase in vending distribution from 2002 to 2004.

It is believed that meat snacks sales will continue to grow, and that suppliers will continue to expand product lines and create more convenient packaging.

For more information visit http://www.researchandmarkets.com/reports/c24179

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

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

“Mundo Latino” to Feature Santa Clara --Top Quality Mexican Dairy Products

A mexican enterprise that produces food and dairy products using natural ingredients and no preservatives.

Deerfield Beach, FL (PRWEB) September 15, 2005 -- Platinum Television Group is pleased to announce the selection of Santa Clara for its innovative, educational television series, Mundo Latino. The company will be featured in a unique segment on “Concesiones en Mexico” in the Oportunidad de Negocios series, and is to be aired on Galavision, Sur and Telemundo International nationally and internationally, and regionally on Telemundo, LATV, and Azteca America, America Teve in many of the top Hispanic markets nationwide.

Santa Clara is a Mexican enterprise that produces food and dairy products. Dedicated to quality and high standards, they produce and commercialize products, from beginning to end, using natural ingredients and no preservatives.

The whole process is initiated with the care and feeding of the cows, through the production of fresh milk, and the milk transformation into dairy products, which leads to the final sale in the stores of Santa Clara. Then, products are elaborated on by adding fresh cream, fruit, and sugar.

Since 1924, Santa Clara has produced milk, starting with their first farm in Pachuca, Hidalgo, Mexico. Until 1985, milk was their only product and then Santa Clara developed more options, featuring a delicious variety of the best quality ice creams, sherbets, ice waters, popsicles, ultra-high temperature milk regular and light; yogurts (regular and liquid), cheeses (fresh and aged), cream, honey, a variety of candy such as cajeta, obleas, and glorias; and coffee.

It was a big difference becoming active industrialists and retailers. They were the first to develop a unique franchise system in Mexico. In addition, Santa Clara developed an integral infrastructure and specialized programs for each elaboration process, to guarantee the fulfillment of demanding standards.

Today, Santa Clara operates in 17 states of the Mexican Republic with almost 150 stores, which can be found in Pachuca, Acapulco, Cancun, Cuernavaca, Guadalajara, Mexico City, Monterrey, Morelia, Puebla, and Querétaro. Every day customers receive the attention, quality, and service that have made Santa Clara well known.

The Santa Clara family consists of highly skilled professionals committed to their work, bringing the product to the customer with the best service and a warm smile.

When in Mexico, try Santa Clara that are “Productos hechos como Dios manda” (products made as God commands). For more information call 1-52-771-717-7700, or log onto www.santaclara.com.mx.

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

Wine Lover Online.Com Caters to Wine Lovers World Wide: Wine Info and Resources All About Wine

New web site designed to bolster the love of wine. Info on wine, wine making, wine tasting, wine racks and cellar storage. Insightful articles and timely information to bolster the love of fine wine.

(PRWEB) September 15, 2005 -- Wine Lover Online.com publishes a web site dedicated to fulfilling everyone’s needs when it comes to the art of fine wine enjoyment. The new site contains all the information that wine lovers require to bring home the new technologies in wine storage and preservation, to how to build your own wine racks and wine cellars.

In the articles section can be found timely articles that will enhance the experience of fine wine connoisseurs. No matter what the taste, this site contains the information that fill the needs of all wine lovers every where.

Before constructing that new wine rack, or storing that fine wine at temperatures that might not preserve it to its fullest, finest bouquet and flavor, check www.wineloveronline.com. Catering to the sites that cater to the wine lovers of the world, Wine Lover Online .com maintains articles that give just the right information about precisely these kinds of issues concerning all facets of wine, wine collecting and wine storage.

Wine reviews from the worlds noted wine enthusiasts. Wine studies and information, including studies that show that the consumption of some wines can lessen the chance of heart disease. If it has to do with wine it is at Wine Lover Online.com.

No place on the web has there ever been a collection of links and resources comparable to those found at Wine Lover Online.com. New information is added as it becomes available and everyone is invited to participate by adding links or posting to the message board.

So if its fine wine is the passion, Wine Lover Online.com will be well worth the look.

More info and articles about Fine Wine can be found at www.wineloveronline.com/articles/

Visit www.wineloveronline.com/articles/ to learn more.

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

Embria Health Sciences' Selenium Yeast, eXselen (TM), Hits Ingredient Market

Embria (TM) Health Sciences announced today the launch of eXselen (TM), an organic selenium yeast ingredient manufactured to provide maximum bioavailability. Headquartered in Cedar Rapids, Iowa, Embria manufactures natural ingredients for use in high-quality, human nutritional products.

CEDAR RAPIDS, IA (PRWEB) September 15, 2005 -- Embria (TM) Health Sciences announced today the launch of eXselen (TM), an organic selenium yeast ingredient manufactured to provide maximum bioavailability. Headquartered in Cedar Rapids, Iowa, Embria manufactures natural ingredients for use in high-quality, human nutritional products.

Embria's eXselen is pure, all-natural and fully pasteurized. The yeast inoculum used in the manufacturing of eXselen produces high levels of selenomethionine, an organic form of selenium that rapidly metabolizes within the body to yield high bioavailability and retention. Additionally, beneficial B vitamins and glucans are found in the yeast used in the manufacturing of eXselen.

"eXselen was developed by a team of biotechnology scientists best-known for their research on yeast growth and fermentation systems," states Embria Health Sciences president, Paul Faganel. "The science behind eXselen brings a new level of credibility and performance to the selenium supplementation marketplace."

The U.S. Recommended Daily Allowance for selenium is 55 micrograms per day. Selenium supplementation elevates selenium content in muscle tissue, liver tissue and blood serum, which allows the human body full opportunity to receive all potential benefits associated with the mineral. In addition to being an antioxidant that can protect cells from damage from free radicals, selenium has been found necessary for several important biological processes, including immune response and thyroid function. In 2003, the Food Drug Administration (FDA) released limited and inconclusive evidence that connects selenium with the possible risk-reduction of certain cancers, such as lung, colorectal, prostate and skin.

Embria Health Sciences, www.embriahealth.com, combines science and nature to bring high-quality, research-based natural ingredients to the global human nutrition market. Embria's key products are manufactured using a proprietary technology, which produces vital metabolites that deliver nutritional benefits and support increased bioavailability. This premier technology is based on a similar process pioneered by Embria's parent company, Diamond V (R) Mills, Inc., a leader in animal nutrition ingredients and fermented yeast products since 1943, that has set the standard in the animal nutrition industry for more than 60 years.

For more information on eXselen visit www.embriahealth.com or contact Amanda Holty at 801.538.0777 ext. 106.

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

September 14, 2005

QSI Graphical Operator Interface to be Employed in Lobster / Aquaculture Industry

QSI Corporation, manufacturer of rugged operator interface and mobile data terminals, has recently been selected by Know Tech Environmental, Inc. to provide human machine interface (HMI) equipment for Know Tech Environmental’s lobster/aquaculture products.

SALT LAKE CITY, UT (PRWEB) September 14, 2005 -- QSI Corporation, manufacturer of rugged operator interface and mobile data terminals, has recently been selected by Know Tech Environmental, Inc. to provide human machine interface (HMI) equipment for Know Tech Environmental’s lobster/aquaculture products.

QSI Corporation’s QTERM-G70 rugged operator interface terminal will be used in Know Tech Environmental’s Tally Ho! Weighmeister, a machine is designed for styro-packing operations that efficiently records the weight of boxes of lobsters and produces printed shipping manifests for each order. The QTERM-G70 graphic terminal will also be used in the Visual Sorter, an innovative product simplifying lobster grading based on color.

QSI’s QTERM-G70 is a rugged, Ethernet-enabled graphic operator interface terminal using a touch screen to interface with the user. This rugged terminal features a robust list of industrial-grade hardware features and options including a 320x240 lighted graphic LCD display (color or grayscale); 100Base-T Ethernet with TCP/IP support; touch screen with optional PS/2 keyboard connection; EIA-232, -422 or -485 serial interface; and 4 Mbytes Flash / 16 Mbytes RAM. The QTERM-G70 graphic terminal is ruggedized for use in harsh industrial environments (NEMA-4, CE certified).

The QTERM-G70 uses an object-based graphic terminal programming language called Qlarity™ (pronounced Clarity). Designing a simple control panel interface or a complete stand-alone application has never been easier. The ability to use pre-defined objects, edit existing objects or author your own objects provides flexibility to the novice and expert alike. Qlarity Foundry™, a PC-based design tool, provides a Windows® environment for screen creation, application simulation, debugging and downloading to the QTERM-G70 terminal.

“We're excited about working with Know Tech because they produce innovative products that address challenges in the lobster/aquaculture industry," said Karen Stanley, Sales Manager for QSI. "QSI is proud to be part of this project and the outstanding family of products by Know Tech."

"We believe our new lobster packing and grading products represent break-through advances in the highly competitive lobster processing industry”, says James Shand, President of Know Tech Environmental, Inc. “The QSI QTERM-G70 terminal and Qlarity provided a great platform for building our industrial applications. The cold, seawater-drenched operating environment has been a real challenge and the QTERM-G70 has performed flawlessly. Our customers especially appreciate the colorful graphic capabilities and the built-in touch screen interface.”

To learn more about Know Tech Environmental’s lobster/aquaculture products, visit http://www.kteinfo.com.

To learn more about the QTERM-G70, visit http://www.qsicorp.com/qterm-g70.html. Graphic images of the QTERM-G70 can be downloaded from http://www.press.qsicorp.com. A QTERM-G70 data sheet can be downloaded at http://www.qsicorp.com/pdfs/data_sheets/qterm-g70-ds.pdf. For more information contact QSI Corporation at 801-466-8770, Fax 801-466-8792, Web www.qsicorp.com or www.qlarity.com.

About QSI Corporation
Established in 1983, QSI Corporation is a manufacturer of rugged handheld, panel-mount and pedestal-mount terminals for industrial OEMs and commercial vehicle systems integrators. QSI’s human machine interface (HMI) and mobile data terminal (MDT) products include character and graphic terminals that are programmable, customizable, CE certified and NEMA 4/12/13 rated. Numerous interfaces are available, including EIA-232, EIA-422, EIA-485, J1708, Ethernet and Power-over-Ethernet. QSI excels at designing and building custom and semi-custom terminals able to withstand high levels of shock, vibration, humidity and other environmental parameters. All QSI Corporation products are manufactured in the USA at the company's headquarters in Salt Lake City, Utah. For more information, contact QSI Corporation at 801-466-8770.

About Know Tech Environmental Inc.
Know Tech Environmental, Inc. is headquartered in Truro, Nova Scotia with a long history of technology-based product development. Know Tech Environmental, Inc. is dedicated to development, manufacturing and sales of innovation-based products within the lobster/aquaculture industry. The company has recently developed software products for processing lobsters and is actively working on development of automated ammonia monitoring and alarm systems for lobster storage systems and aquaculture ponds. Know Tech products are distributed in Atlantic Canada by ABCO Industries Ltd. of Lunenburg, a well known, long term supplier to the East Coast fishing industry, and in New England by C & C Scale Company Inc. of Middleboro, Massachusetts, a well established provider of weighing solutions to the lobster industry. For more information, contact Know Tech Environmental, Inc. at 1-800-890-8608.

Posted by Industrial-Manufacturing at 11:36 AM | Comments (0)

Culinary Arts Professionals Enhanced Foodservice Learning with eHospitality Institute

eHI in collaboration with the Culinary Institute of American now presents the “Enhanced Foodservice Learning Solutions”, which are in-depth culinary training tools.

(PRWEB) September 14, 2005 -- One of the first educational institutes on the internet, Restaurant Workshop®, introduces its new extension, eHospitality Institute. (eHI) in collaboration with the Culinary Institute of American now presents the “Enhanced Foodservice Learning Solutions”, which are in-depth culinary training tools.

These specialized programs provide educators unsurpassed training information along with pre and post evaluation tests, outlined learning objectives and module introductions for each session. Make the most of your educational investment with these Enhanced Training Tools.

eHI’s curriculum, established with chefs, instructors and management in mind, cover from basic to advanced culinary art techniques, to front-of-the-house service and management training.

These courses are unsurpassed as an introduction to a topic, to reinforce techniques and have become the instructional materials for kitchens and learning resource centers in both educational and retail environments. With over 57 years of expertise in culinary education behind our courses, we give you information that is clear, concise, and results-oriented.

eHospitality Institute® has developed a curriculum offering food safety, HACCP, knife knowledge, cooking techniques, baking, pastry, stocks, sauces, healthy cooking, basic kitchen preparation and much more, all available in media formats such as DVDs, Videos, Software, e-learning and Text.

With our inflexible privacy policy and the internets highest security levels, procuring courses is completely safe and all backed by a no questions asked guarantee. To see how eHospitality Institute® can enhance your career, corporation or classrooms, visit www.ehiedu.org.

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

Posted by Industrial-Manufacturing at 11:34 AM | Comments (0)

Half Sours Have Never Been So Sweet - Lower East Side BID hosts NYC Pickle Day October 2

Fifth Annual NYC International Pickle Day takes place on Oct. 2, 2005. Taste the LES’ unique flavor at the multi cultural outdoor festival just off of Houston Street. Enjoy Free samples, walking tours, music, displays, crafts, and fun activities for kids.

Lower East Side, NY (PRWEB) September 14, 2005 -- The heart of New York’s old pickle district will beat again at the Fifth Annual New York City International Pickle Day Festival to be held Sunday, October 2, from 11 a.m. to 4:30 p.m. on Orchard Street between Houston and Stanton Streets. Co-sponsored by the NY Food Museum, the Lower East Side Business Improvement District (LES BID), the free multicultural event pays tribute to pickling traditions and the people who enjoy them with music, activities, and of course – free pickle samples.

“For years our motto has been: 'Music, memory, smells, tastes, science, medicine, magic and religion.' With our new demonstrations and exhibits, our motto describes the pickle adventure better than ever,” says Nancy Ralph, NY Food Museum Director and event founder.

The pickle adventure is about more than cucumbers — it’s about the radishes, tomatoes, okra, cabbage, fish, meat, carrots, beans, onions, eggs, limes, mangos, peaches, beets — anything that gets preserved in brine. And, this year's event will have something for everyone – from kids to seniors.

Children’s activities, familiar vendors and the variety of free pickle samples, from kim chi to kosher dills, bring to life pickling traditions from diverse American traditions and from the immigrant communities of India, Germany, Poland, China, Japan, Scandinavia, Korea, Vietnam, the Middle East, Africa.

Music and activity will fill the streets as Pickle Day 2005 enhances its exhibits with everything from new tastes to home canning demonstrations and more displays on fermentation. Pickle-themed books, and limited-edition event merchandise will be sold, proceeds from which will be donated to the NY Food Museum.

Pickle Day has been made possible by volunteers. This year’s main sponsors include Loho Realty, and The Onion, and participants include Loho Realty, and The Onion, along with Guss’ Pickles, Russ & Daughters, The Pickle Guys, Lower EastSide Girls’ Club, the Lower East Side Ecology Center, Just Food, the Lower East Side Jewish Conservancy, Asian Americans for Equality (AAFE), the Matzo Files, and more.

“We’re thrilled to host the fifth annual Pickle Day in our District. The Lower East Side's eclectic and diverse neighborhood is the perfect backdrop to such a unique event. The Day pays tribute not only to pickling, but to the tenacity and merchandising fervor of immigrants who have enriched and continue to flavor the LES,” says Joseph Cunin, Executive Director of the LES BID.

After all, few places beside the Lower East Side are better fit to host Pickle Day, where primary attractions are music, nightlife, garments, and pickles.

About Ny Food Museum
The NY Food Museum is a 5-year old non-profit organization dedicated to encouraging people to think about the food they eat. Past programs include "How NYC Ate 100 Years Ago" and "The History of the School Lunch Program" held at the St. George Ferry Terminal and "Cooking for the Lower East Side" in partnership with the Henry Street Settlement. Upcoming programs include work with the Artisan Baking Center on the history of Bakers' Union in New York, “Feeding the City in 1939, 2006, and 2050” with the Museum of the City of New York, a documentary film, a traveling exhibit on Jewish Food traditions and consumer education and a bicycle-powered exhibit about food delivery. If you are interested in helping with Pickle Day or becoming a museum volunteer, call 212-966-0191. For online exhibits, see www.nyfoodmuseum.org.

About the Lower East Side BID (LES BID)
Established in 1992, the Lower East Side Business Improvement District (LESBID) is a non-profit economic development organization created to revitalize the Orchard Street Shopping District while preserving its unique and diverse character. Today, the LES BID is a community of over 400 merchants and property owners managed by a Board of Directors and consisting of local merchants, property owners, residents and elected officials. The LES BID promotes the local businesses, hosts events and provides community beautification services. For more information, call 212.226.9010 or see www.lowereastsideny.com. L.E.S. is More. Explore.

Posted by Industrial-Manufacturing at 11:34 AM | Comments (0)

September 13, 2005

No One Likes to Find a Fly in Their Soup

Upper Canada Organic Products offers a sanitary solution to your flying insect problem.

(PRWEB) September 13, 2005 -- Upper Canada Organic Products is pleased to announce it has obtained the rights to sell the FlyWeb insect control light in Canada. The compact FlyWeb is an easy way to control flying insects in commercial and residential spaces, and it’s now finally available for consumer use in Canada.

FlyWeb is designed to be plugged into any standard electrical outlet, so it can be conveniently located around your home or business. It works by using an insect attractant light to lure insects to its non-toxic glueboard. When the glueboard becomes full of insects, it can be safely removed, disposed of and replaced with a new adhesive glueboard. A typical glueboard can hold approximately 50-100 insects. Unlike conventional electronic bug zappers, FlyWeb does not scatter an insect’s parts when they are caught. The glueboards simply hold the insects to its "web" until they are replaced. This makes the FlyWeb ideal for indoor applications. The energy efficient 9 watt UV light can also be used as a night light.

"We are excited about obtaining the rights to this innovative product," said David Smorenburg, president of Upper Canada Organic Products. "FlyWeb is great for the home, farm, cottage, business, or RV. It’s hygienic and non-toxic so it can be used in kitchens, and around kids and pets. Exactly, the type of product we like to distribute."

Creating an insect-free environment can be helpful in a number of situations, but is particularly important to the food-service and agricultural industries. Places such as, milk rooms, barns, storage buildings, and greenhouses can definitely benefit from a product like FlyWeb. "Restaurants and bars find FlyWeb highly effective in controlling flying insects, such as fruit flies, in sanitary kitchen environments as well as in the dining areas," said Smorenburg.

FlyWeb works year-round to lure and catch a variety of flying insects including house flies, fruit flies, cluster flies, face flies, phorid flies, bottle flies, drain flies, mosquitoes, fungus gnats, moth flies, moths, Asian beetles, yellowjackets and more.

FlyWeb is available in Canada from Upper Canada Organic Products. Please visit http://www.ucorganicproducts.com for more information.

Upper Canada Organic Products will be exhibiting at Canada’s Outdoor Farm Show in Woodstock, Ontario on September 13-15, 2005. Come see the FlyWeb in action in the "Eco Tent." For more information please visit http://www.outdoorfarmshow.com/.

About Upper Canada Organic Products:
Upper Canada Organic Products is dedicated to selling and distributing non-chemical, safe and effective products that can be used to minimize the amount of potentially dangerous chemicals used in daily life. The company is dedicated to providing effective products at a cost that does not harm family, friends, the earth, or your pocketbook. Products are available in insect control, weed control, organic fertilizers, tools and natural body care. For product and company information, please visit http://www.ucorganicproducts.com.

Posted by Industrial-Manufacturing at 05:29 AM | Comments (0)

Wendy's International, Inc. Develops Solution Using Altametrics' eRestaurant Services Software

Wendy's has developed a set of food management and supply chain solutions using the eRestaurant Services back office suite of software. eRestaurant Services is part of the Altametrics family of internet application solutions for business.

(PRWEB) September 13, 2005 -- Wendy's International, Inc. (NYSE: WEN) announced today that it nears the completion of its technology initiative designed to enhance productivity in its company owned restaurants. Wendy's has developed a set of food management and supply chain solutions using the eRestaurant Services back office suite of software. eRestaurant Services is part of the Altametrics family of internet application solutions for business.

About Wendy's International, Inc.
Wendy's International, Inc. is one of the world's largest restaurant operating and franchising companies with more than 9,700 total restaurants and quality brands - Wendy's Old Fashioned Hamburgers, Tim Hortons and Baja Fresh Mexican Grill. The Company invested in two additional quality brands during 2002 - Cafe Express™ and Pasta Pomodoro. More information about the Company is available at www.wendys-invest.com

About Altametrics, Inc.
Altametrics' eRestaurant Services application suite allows customers to access solutions through a subscription ASP program, or license applications through a traditional software license agreement. The company's solutions are designed to help restaurant chains by better managing daily restaurant operations and providing visibility and control of the supply chain. For more information, please visit the website at www.Altametrics.com, or call (800) 676-1281.

Posted by Industrial-Manufacturing at 05:28 AM | Comments (0)

Lake Champlain Chocolates Introduces New Chocolate Wedding Favors

Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its new line of table favors for weddings, parties, and showers.

Burlington, VT (PRWEB) September 13, 2005 -- Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its new line of table favors for weddings, parties, and showers. Made in small batches from 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 mail order chocolate favors are available exclusively through www.lakechamplainchocolates.com or by calling 1-800-465-5909.

Custom Engraved Ballotin Boxes are distinctively designed gold gift boxes filled with chocolates and tied with one of nine satin ribbon colors -- perfect for coordinating with wedding colors. A local Vermont printer uses an antique letterpress to imprint the top panel of the box, most often with the bride & groom’s names and the wedding date. Customers choose from a dozen hand-decorated milk & dark chocolate truffle flavors to fill the boxes, or select from three flavors of chocolate hearts.

Sheer Favor Bags are chocolate hearts and coins in ivory organza bags -- a value-priced option for shimmering, iridescent table favors. Four dark, milk, or dark mint chocolate hearts or coins glisten inside each cloth pouch. Organza Bags are also sold separately, allowing customers to custom-make their own unique party favors. The ivory pouches can be filled with coins, hearts, squares, or Chocolates of Vermont.

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, and honey. 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.

Posted by Industrial-Manufacturing at 05:27 AM | Comments (0)

Ikon True Russian Vodka Sets Sail For The Dominican Republic

Ikon True Russian Vodka available in the Dominican Republic.

(PRWEB) September 13, 2005 -- Ikon True Russian Vodka and Abastecimientos Diversos are pleased to announce that Ikon Vodka will soon be available to consumers in the Dominican Republic.

Ikon Vodka is a quadruple distilled and filtered Russian vodka that has won many awards including Gold at the San Francisco World Spirits Competition because of its quality and True Russian vodka feel and taste. Holiday goers and Dominicans’ will soon be able to discover why Ikon True Russian Vodka is becoming the brand of choice to so many vodka lovers across the United States. Vodka lovers and critics all agree that Ikon True Russian vodka has an exceptional quality and pedigree. Ikon True Russian vodka has been awarded Best Buy by Wine Enthusiast Magazine, Vodka of the Year by The Food and Wine Radio Network. Ikon has been highly recommended by Paul Pacult of the Spirits Journal, Robert Plotkin, Alcohol Reviews.com, Wine and Spirits Magazine, Wine X Magazine, California Food and Wine Magazine, Beverage Tasting Institute, Sante Magazine, Luxist and many more publications. Ikon has appeared in Playboy Magazine, Busisiness2.0 as well as being featured on the Food Networks program “The Thirsty Traveler.”

Abastecimientos Diversos is the exclusive importer of Ikon True Russian Vodka in the Dominican Republic. Ikon True Russian Vodka will be distributed widely through the Islands', resorts, hotels, restaurants and retail stores. Abastecimeintos Diversos has over fifteen years experience in importing and distributing fine alcohol products, which range from wines to spirits. Dominicans’ and visitors to the island will be able to enjoy exceptional martini’s made with Ikon True Russian Vodka. For Further information about Ikon True Russian Vodka please visit www.ikonvodka.com. For further information about Ikon Vodka’s exclusive importer in the Dominican Republic please visit. http://www.abastecimientosdiversos.com.do . Ikon True Russian Vodka,” Its’ What’s on the Inside that Counts.”

Posted by Industrial-Manufacturing at 05:25 AM | Comments (0)

Culinary Arts and Hospitality Industry Educators Receive Recognition

Educators in the culinary arts and hospitality industries receive recognition as eHospitality Institute® has collaborated with the Educational Institute (EI) of the AH&LA, the Culinary Institute of America and other preeminent educational leaders.

Global (PRWEB) September 13, 2005 -- Educators in the culinary arts and hospitality industries receive recognition as eHospitality Institute® has collaborated with the Educational Institute (EI) of the AH&LA, the Culinary Institute of America and other preeminent educational leaders.

Restaurant Workshop®, one of the oldest educational institutes on the Internet, where most educators have turned to for close to a decade, has expanded.

In celebration of its premier extension, eHospitality Institute®, RWI and eHI are extending to educators in the industry unheard of savings, free shipping & handling in the continental United States and unconditional guarantees.

"In gratitude of the support throughout the years, we are offering any educator, instructor or trainer of the culinary arts or hospitality industry an unheard of 25% off of our entire curriculum," said President and CEO of eHI, Kip Jaros, Ph.D.

Simply call customer service toll free at, 800-768-0224 ext 702 and mention this release to receive your code. Use it on any order and as often as you like until expiration.*

About

Restaurant Workshop® launched (eHI) to fill the need were individuals, corporations, governments and educators could turn that would have a preeminent curriculum, the utmost Internet security, absolute privacy, and unsurpassed service, without memberships, monthly dues, or spending hours on the Internet to find materials at a modest price.

To view their extensive curriculum, visit www.ehiedu.org. Finally, you have one site for all of your needs. Inform your Purchasing Departments and Learning Resource Centers, as this offer ends on *November 30th 2005.

Contact,
Kip Jaros, Ph.D., CEO, CHM, CPFM
eHospitality Institute®
800-768-0224 ext 704

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

Posted by Industrial-Manufacturing at 05:25 AM | Comments (0)

September 12, 2005

Joanna's Establishes Ongoing Donation to Benefit Children's Memorial Hospital Chicago

Joanna's, a newly launched, woman owned-business that offers all-natural, ready-to-bake, premium quality scones will donate a percentage of all sales to benefit Children's Memorial Research Center.

San Francisco, CA (PRWEB) September 12, 2005 -- Joanna's, a company which offers all-natural, premium quality, ready-to-bake scones, has announced that a percentage of all product sales will be donated to Children's Memorial Hospital of Chicago. This ongoing program is being established simultaneously with the launch of the company and will direct donations through the Medical Research Institute Council to benefit the Children's Memorial Research Center.

Established in 1986, the Children's Memorial Research Center is the research arm of Children's Memorial Hospital and one of a handful of institutions in the United States dedicated to pediatric research. The research center is committed to clinical and basic science research that will lead to improved treatment, cures and ultimately prevention of diseases and other health problems that affect children.

The commitment to Children's Memorial Hospital in Chicago is one that Joanna and her husband, Ira, have felt very strongly about ever since their son, Zach, was a patient at the hospital in 2001. Based on the astute diagnostic skills of an emergency room physician, Zach was admitted to the hospital and ultimately diagnosed with Meningococcemia, a rare but potentially fatal bacterial infection in the blood stream. The disease requires early and aggressive treatment to prevent disabilities and death. The Habers credit Zach's complete recovery to the superior diagnostic efforts and minute by minute care provided to their son by the hospital's team of physicians and nurses.

The commitment by Joanna's is particular fitting as the inspiration for her scones came shortly after her son was born. Balancing the challenges of caring for a toddler and wanting to serve homemade food to her family, Joanna started baking scones as they could be made fresh, stored frozen and then baked in about 30 minutes. The challenge came in creating an all-natural scone that a child would love. After working and reworking her recipe, Joanna has created the ultimate scone. Joanna knew she had succeeded when her son woke up one morning to the wonderful aromas in the house and said smiling “Mmmm, scones!”

Joanna's all natural scones are ready-to-bake directly from the freezer and come out of the oven bursting with flavor and freshness, thus releasing a fabulous aroma throughout any kitchen. Joanna's scones are available at www.joannasdesserts.com and at all-natural, taste-conscious groceries, bakeries, cafes, restaurants, hotels and caterers.

About Joanna's
Joanna's, a woman-owned business, offers all natural ready-to-bake scones that completely change the perception of the traditional scone. Extraordinarily moist and made from only the finest all natural ingredients (no preservatives and no trans fats), Joanna's scones are chock-full of only the freshest fruits and most flavorful spices and taste delicious. The scones are easy to bake with no defrosting, no after-baking glaze to artificially add taste, and no mess. Joanna's five-ounce scones are available in four mouthwatering flavors: Apple Spice, Cinnamon Raisin, Chocolate Chip, and Lemon Zest. Additional and seasonal flavors will be introduced in the coming months.

About Children's Memorial Hospital / Medical Research Institute Council
Children's Memorial Hospital, Chicago, is recognized as one of the top pediatric hospitals in the country and number one in Illinois by rankings published in U.S. News & World Report. Its physicians are on the faculty at the Feinberg School of Medicine at Northwestern University. As a not-for-profit organization, Children's Memorial relies on philanthropy to help provide care to 94,000 patients and their families every year. Children's Memorial Research Center is the research arm of Children's Memorial Hospital.

The Medical Research Institute Council (MRIC) was established in 1951 for the sole purpose of raising funds to advance pediatric medical research. The group promotes awareness of the mission through vigorous fundraising, education, and outreach activities and an annual showcase gala event. Over the years, the MRIC's renowned charitable efforts have generated support from individuals, corporations, and foundations throughout the nation.

Contact:
Joanna's
Joanna Haber 415-387-9700
www.joannasdesserts.com

Contact:
Children's Memorial Foundation
Amy Day 773-975-8788
www.childrensmemorial.org

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

Personal Chef Service -- Home Cooking Consultant -- Is A Household Helper Option on Long Island

Household help has been around for many years for cleaning and mowing lawns. But the newest household service in demand on Long Island is Personal Chef Services from Home Cooking Consultant.

Bellmore, NY (PRWEB) September 12, 2005 –- Home Cooking Consultant Personal Chef Service has been providing personalized meals and cooking lessons for residents of Long Island who have decided they want to eat healthier or just need a little extra help in the kitchen. “With the start of school and everyone else getting back to work, it’s even harder to plan and prepare healthy meals during the week,” states Chef Lia, owner of Home Cooking Consultant. “Clients are typically very busy people who may or may not have dietary issues. But usually what they don’t have is a lot of time to plan weekly menus, food shop and prepare their dinners. So they get take out or eat out at restaurants.” Personal Chef Services are a great option for household help that benefits your health as well.

Home Cooking Consultant is dedicated to bringing families and individuals back to the dinner table with healthy food options. Various services include standard Personal Chef Services for everyday meals, special occasion cooking, and even private cooking lessons. In a continued effort to educate Long Islanders about Personal Chef Services and how to eat better, Chef Lia has been writing a cooking column for GreenLight Long Island Magazine (LongIslandMag.com) as a way to inspire Long Islanders who like to cook or need help in the kitchen. Chef Lia was also recently interviewed for a published article on placement options for culinary students in Chef Educator Today. The article discusses how she changed her career from corporate sales executive to become a Personal Chef as a way to share her passion for cooking and eating healthy with other Long Islanders.

Winter is approaching and eating right and keeping the weight off during the holiday season can be challenging. But with the help of Chef Lia, your meals will be planned according to your specific fitness goals. A complete service is offered including menu planning, food shopping, meal preparation, packaging, and cleanup.

Chef Lia also provides private cooking classes in your very own kitchen. The cooking lessons are customized for each student to match their culinary tastes. This is a great gift for someone who wants to learn how to cook healthier or to learn a specific cooking technique.

Demand for Personal Chef Services is growing across Long Island as consumers learn more about the different ways a Personal Chef can accommodate their culinary needs. The nice thing about having your own Personal Chef is that it is indeed “personal”. Each client receives a complimentary consultation in which Chef Lia discusses individual likes and dislikes, meal plan programs, or even one-time only special occasion meals. “Although there are other mass-produced, meal replacement options in the industry that do get delivered to your door, the difference is Home Cooking Consultant Personal Chef Service provides you individualized cooking services. We use the utmost care while cooking and use ingredients to soothe your appetite and tastes for relatively the same cost as those replacement options,” states Chef Lia. “If consumers are still not convinced, they really should try an Introductory Service and see for themselves what a great household resource a Personal Chef can be.”

About Chef Lia
Chef Lia Soscia has been cooking for over 30 years and provides well-seasoned cooking advice and services to her clients. She is food safety certified by the National Restaurant Association and has completed Professional Culinary training at Wilson Tech in Dix Hills, NY. Chef Lia is a member of the United States Personal Chef Association (USPCA), Women Chefs & Restaurateurs, and the Bellmore Chamber of Commerce. Home Cooking Consultant Personal Chef Service is dedicated to bringing families and busy individuals back to a healthier dinner table. Serving the Long Island, NY area. For more information visit http://ChefLia.com or call 516-826-3169.

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

Amazing New Weightloss Discovery Now Available for the First Time - Natural Fiber Creates Weight Loss When Simply Taken with Meals

Impressive new weight loss breakthrough reall works. New soluble fiber promotes weight loss when take with meals. Published clinical studies and ongoing research show up to 42 lbs weight loss with no change in diet. Educational info at Artjen.net

(PRWEB) September 12, 2005 -- A new and different weight loss discovery has now received all required Federal regulatory approvals and is available for the first time. The new invention works well in obese individuals and for people with diabetes who need to lose weight.

George Grunberger, M.D., of the renowned Grunberger Diabetes Institute in Michigan has just completed clinical trials of the new product called FBCx, the Fat Binding Complex. Important conclusions to the Clinical Study include:

* FBCx is effective in reducing and/or maintaining body weight in patients with type 2 diabetes.
* FBCx is effective in reducing blood lipid levels in patients with hypertriglyceridemia. Commonly called ‘elevated blood triglycerides’.
* FBCx can be easily incorporated into diabetes management regimen.
* FBCx was shown to bind 9.7 times its own weight in dietary fat in patients with type 2 diabetes that do not require insulin therapy.

Dr Grunberger states that: “About 90 % of folks with type 2 diabetes are obese and obesity is the number 2 preventable cause of death in the U.S.” Until this new discovery, FBCx, “There was no known effective way to keep weight off.” Said Dr Grunberger “This discovery, which can help shed pounds or prevent weight gain is real progress.”

The co-inventors of FBCx are professors Joe Artiss, Ph.D. and Cathy Jen, Ph.D. both of Wayne State University in Detroit, Michigan. “ FBCx is the first new approach to weight loss, effective for diabetics and others” said Dr Artiss. Dr Jen said “Unlike claims made by others before, this product actually works.” Dr Artiss, who lives in Canada, points out the FBCx weight loss discovery is available in Canada as well as throughout the United States.

The important results of this first published clinical trial could change the face of dietary management in patients with type 2 diabetes. Subjects in pre clinical trials, including non diabetic patients showed dramatic and consistent weight loss. Many reported significant weight loss in the first few weeks and up to 40 pounds over time. Results of full clinical trials were presented at the American Diabetes Association meeting in San Diego, California June 10 through 14.

Employing a natural fiber, fat in the diet is efficiently locked out of the digestive process. Each 1 gram tablet binds 9 grams of fat effectively blocking that fat from absorption by the body. Dr. Artiss said: “There’s too much information to go into detail here but there’s full scientific information available at the educational website we set up: ArtJen.net.

Taking the recommended 2 tablets per typical North American meal results in a weight loss of 1 to 1½ pounds loss per week. The product is now available under the FBCx name which stands for Fat Binding Complex. A US patent has been awarded to the ArtJen Company for FBCx. Detailed information , as well as product availability, is now available for the first time at the educational website ArtJen.net

Posted by Industrial-Manufacturing at 11:08 AM | Comments (0)

Chicago Area Retail Bakers Association Presents 5th Annual Cake Decorating Competition at Navy Pier

The Chicago Area Retail Bakers Association (CARBA) is inviting the public to observe over twenty first- rate bakers compete for recognition in the 5th Annual CARBA cake-decorating competition. It will take place on Sunday, October 23, 2005, starting at 10 am to 5 pm at the lovely Crystal Garden of Navy Pier, 600 East Grand Ave.-Chicago. Admission is free and open to the public.

(PRWEB) September 12, 2005 -- The Chicago Area Retail Bakers Association (CARBA) is inviting the public to observe over twenty first- rate bakers compete for recognition in the 5th Annual CARBA cake-decorating competition. It will take place on Sunday, October 23, 2005, starting at 10 am to 5 pm at the lovely Crystal Garden of Navy Pier, 600 East Grand Ave.-Chicago. Admission is free and open to the public.

Cake Decorating Categories:
* 10 am – 11:30 am -Flower Designs-a variety of flowers from Daisy to Roses using sprays and borders.
* 12:15 pm–2 pm -Sculpted Cakes-a free style design that includes any shape or design.
* 2:45 pm-4:30 pm-Custom Scenes-themes from Child's birthday to figures using airbrush and piping techniques.

Wedding Cake Displays:
The contestants will be using creativity and artistic talent, as each contestant must display a wedding cake, which will highlight their innovative designs and artistic ability. Each cake design includes the usage of flowers, borders and sprays to enhance individual expression through design.

2005 CARBA Cake Decorating Contest/ October 23, 2005
Add One

Bakery Display Tables:
Additional area bakeries will display products and services of interest to the public. The CARBA organization is eighty-six years young comprised of over 100 retail bakeries in the Chicagoland area and dedicated to furthering the art and craft of baking and decorating through the participation and exchanges of ideas.

Demonstrations:
Culinary students from Kendall College will demonstrate a variety of pastry skills and techniques from 11 am- 3pm.

The 1st place winner receives $250, 2nd place receives $ 175 and 3rd place will receive $100. The winner will represent CARBA at the Retail Bakers Association's National Convention.

For event information and media inquiries contact Jane Canepa/Rozana Audisho at The Eventors, Inc. 312/944-6667 or 312/217-JANE.
CARBA (Chicago Area Retail Bakers Association) is a non-profit organization dedicated to furthering the art and craft of baking through the participation and exchanges of ideas. The Cake Decorating Competition is free and open to the public.
For more information on the 5th Annual CARBA Cake Decorating Contest, visit www.Carba.com, www.navypier.com, www.kendall.edu

Posted by Industrial-Manufacturing at 11:08 AM | Comments (0)

Israeli Gold Extra Virgin Olive Oils Available at A Southern Season

Olive oils imported from Israel expand geographic range of store’s offerings.

Springfield, MA (PRWEB) September 11, 2005 -– The Harrington Trace Corporation, a gourmet food import company, announced that its Israeli Gold extra virgin olive oils will soon be on the shelves of A Southern Season in Chapel Hill, North Carolina, marking the first time the store has stocked an olive oil imported from Israel.

Israeli Gold extra virgin olive oils are offered as three single-note varietals: Manzanilla, Barnea and Soury. Each varietal has its own distinctive character and all three are bottled in cobalt-blue European glass bottles. A Southern Season chose Israeli Gold olive oils because of the quality of both the oil and its packaging.

"A Southern Season is a world-class market known for its uncompromising commitment to quality," said John McBride, president of Harrington Trace, "I am very proud to have our oils selected by a store with such a strong reputation." He added that Harrington Trace is actively pursuing relationships with other quality markets across the country.

The oils also expand the geographic range of olive oils carried by the store. McBride explained that his company sought out Israeli olive oil specifically to fill a void in the marketplace as Israeli oils are still relatively rare in the U.S. "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 is a trademark 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.

Contact:
John McBride
President
The Harrington Trace Corporation
(413) 303-1290
http://www.harringtontrace.com

Posted by Industrial-Manufacturing at 11:07 AM | Comments (0)

Instawares Restaurant Supply & Restaurant Equipment Partners with CosmicBreath.com Partners

Mall+Cure, a CosmicBreath.com Partners web property and online shopping mall developed as a means to generate funds for charitable causes while creating new revenue streams for merchant / affiliate partners, today announced that they are partnering with Instawares Restaurant Supply & Restaurant Equipment, providers of restaurant / foodservice supplies and equipment.

(PRWEB) September 11, 2005 -- Mall+Cure Media Manager, Sarah Jimenez said, "We're excited about partnering with Instawares Restaurant Supply & Restaurant Equipment. Through affiliations with innovative partners like Instawares Restaurant Supply & Restaurant Equipment who offer hard-to-find niche products and services, we are able to meet the growing needs of the diverse Florida markets. The fact that Instawares Restaurant Supply & Restaurant Equipment wants to extend their offerings to Mall+Cure members is a testament to the level of dedication to helping customers and a commitment to improving the overall landscape of online customer service and expansion within the industry."

Henry Untherwatte, an affiliated partner of Mall+Cure added, "I am proud to be working with Mall+Cure and I look forward to reaching new customers with products and services that until now, were virtually impossible to come by. We feel confident that Instawares Restaurant Supply & Restaurant Equipment will add to the success we've been able to achieve as a result of our partnership with CosmicBreath.com Partners."

By creating an online marketplace where people can buy the things they would normally buy online anyway and helping charitable causes, Mall+Cure introduces loyal ready-to-purchase shoppers with the makers and retailers of common goods as well as hard to find products.

To learn more about Instawares Restaurant Supply & Restaurant Equipment, http://cgi.tripod.com/restaurantsupplies/cgi-bin/index.pl/restaurant.html or http://www.MallCure.com/foodservice-market-restaurant-supplies.asp

About Mall+Cure
Mall+Cure is an online shopping mall developed as a means to generate funds for charitable causes while creating new revenue streams for merchant and affiliate partners like Marbella Tours, Target, Walmart, Costa Rica Travel Tours, Busted Tees, DecoBride.com and now Instawares Restaurant Supply & Restaurant Equipment! Plus many more, see for yourself: http://www.MallCure.com

About CosmicBreath.com Partners
CosmicBreath.com Partners is a boutique e-business group redefining performance marketing and dedicated to helping businesses prosper on the web. They deliver true performance-based marketing solutions for retailers, service providers, etc. looking to leverage the power of technology and new media to increase revenue through untapped channels.

To learn more about Mall+Cure or its parent company, CosmicBreath.com Partners, go to: http://www.cosmicbreath.com/cgi-bin/index.pl

Posted by Industrial-Manufacturing at 11:06 AM | Comments (0)

Food Processing Units are Looming the Asia-Pacific Market

(PRWEB) September 11, 2005 -- Catering to a large population of approximately 3.6 billion and a prominent export market for the Western world, food production and processing units are largely luring investors with better business opportunities.

Open trading environment that swept Asia-Pacific in recent years has stimulated extensive use of imported equipment and better technology by the food processing industry, enabling experimentation in and introduction of a variety of new processed products in the market, such as, frozen foods, processed meats, and beverages.

With large number of Australian food manufacturers ruling the roost, new opportunities are thriving that will lead the market to grow by approximately 13% by 2007. Elsewhere in the Asia-Pacific region, both China and India, with a large customer base, are expected to show strong growth due to changing food habits of the people.

Industry sources revealed that sharp rise for natural products and healthier food, without any synthetic chemical preservatives, induced manufacturers to explore new food processing and preservation methods to exploit the demand. Consequently, food manufacturers are concentrating on producing novel products to meet consumer requirements. This has lead to an increased demand for better food handling, processing and packaging units, across Asia-Pacific.

RNCOS’s market research report, “Food Processing Industry—Asia Pacific (2005)”, penetrates in to the Asia-Pacific region and discusses the availability of raw materials, changing lifestyles, and flexible trade regulations that have been the driving forces of the industry's growth. The report further assesses the production and demand growth by country and units of sales to give you a clear understanding of the impending growth options available for the marketers. Market drivers and opportunities in the region are also discussed in detail.

A copy of the report, “Food Processing Industry —Asia Pacific (2005)”, can be purchased from RNCOS’s website www.rncos.com.

Posted by Industrial-Manufacturing at 11:06 AM | Comments (0)

Iron Gate Cellarage Inc. and The Opimian Society Are Pleased to Announce a Unique and Exclusive Partnership for the Benefit of Opimian Members

Iron Gate Cellarage Inc. and The Opimian Society are pleased to announce a unique and exclusive partnership for the benefit of Opimian members. Effective immediately, members will have access to Toronto’s premier fine wine storage facility at a significant discount that is offered to the general public. Iron Gate is also offering members a custom branded online inventory portal for their stored wine as well as a personal pick-up service directly from the LCBO when their ordered wine arrives and is to be stored.

(PRWEB) September 11, 2005 -- Iron Gate Cellarage Inc. and The Opimian Society are pleased to announce a unique and exclusive partnership for the benefit of Opimian members. Effective immediately, members will have access to Toronto’s premier fine wine storage facility at a significant discount that is offered to the general public. Iron Gate is also offering members a custom branded online inventory portal for their stored wine as well as a personal pick-up service directly from the LCBO when their ordered wine arrives and is to be stored.

“The Opimian Society is devoted to providing services surrounding wine for the benefit of our members” said Pierre Chanzonkov, Assistant General Manager of Opimian. “To that end, partnering with Iron Gate Cellarage for fine wine storage was a natural extension. This will allow our members to not be concerned with space limitations when they order their wine through Opimian because Iron Gate will pick it up for them at the LCBO warehouse and place it right into storage. We’ve also negotiated a reduced rate for our members to store the rest of their collection if they like and the same discount would apply. We’re really pleased to be able to offer this and are confident that our members will take advantage of the service”

“Partnering with The Opimian Society is good move for Iron Gate Cellarage” explained Warren Porter, President of Iron Gate Cellarage. Opimian members are people who are serious about their wine and will likely need storage to ensure that it ages to perfection in a high security environment. By targeting our marketing efforts with Opimian we’re able to keep our costs down and ultimately pass those savings along to the customer. For the members, we actually calculated that the savings incurred from storage of less than 10 cases per year will pay for their Opimian membership, so it’s just another great reason to join. With approximately 15,000 members across Canada, and half of them in Ontario, we believe this will be a very successful program and we’re honoured to be chosen.”

The program will be launched first in the greater Toronto area and expand across Canada as demand warrants. Information can be found by going to www.IronGateWine.com and clicking on the “Opimian” link.

Iron Gate Cellarage Inc. is the premier wine storage facility in Toronto. Operating a temperature controlled vault that has maintained “55 Years at 55 degrees”, Iron Gate provides wine storage to private collectors, restaurants, private clubs and corporate wine collections.

The Opimian Society is devoted to the appreciation of wine. It offers members an exclusive selection of wines not available through the government liquor boards. Operating coast to coast with over 15,000 members, The Opimian Society is the largest wine group of its kind in Canada.

For more information or an interview, please contact:

Warren Porter, Iron Gate Cellarage, 416-234-9500 or
Pierre Chanzonkov, The Opimian Society, 514-483-5551.

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

Abby's Soda Jerk and Candy Shop Announces New Night Owls Hours

Beginning Sept 8th Abby's Soda Jerk will be open late from 11 pm to 2 am on Thursday, Friday and Saturday.

Winona, MN (PRWEB) September 10, 2005 -- Abby’s Soda Jerk and Candy Shop today announces Abby’s New Night Owl Hours. Beginning Thursday, September 8th 2005, Abby’s will be open every Thursday, Friday, and Saturday from 11 pm till 2 am.

Now you can enjoy Abby’s mouthwatering Ted’s original steamed cheeseburgers, thick double chocolate shakes and soft creamy ice cream virtually any time.

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
507.454.7816

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

ElimiTaste ZAPP/SmokeScreen Gum Launches "Chew For a Good Cause" Campaign to Aid Katrina Victims

Inhale Solutions, Inc. announced that 10% of all online sales from www.elimitaste.com will be donated to the Red Cross. The only mainstream gum that is both sugar free and aspartame free is available online and will help support Hurricane Katrina victims immediately.

Los Angeles, CA PRWEB) September 10, 2005 -- Inhale Solutions, Inc., a leading developer and manufacturer of lifestyle enhancement products, announced today that 10% of all online purchases of the Company's ZAPP and SmokeScreen gum will be donated to the American Red Cross (http://www.redcross.org) to support relief efforts to victims of Hurricane Katrina. The online donation will remain in effect through the end of the year (December 31, 2005).

"Our heart goes out to everyone that has been displaced, disrupted, and harmed by Hurricane Katrina," said Matt Willer, CEO of Inhale Solutions. "We are doing everything we can to help during this time of national disaster, and we hope you will join us in chewing for a good cause. We're proud to donate 10% of all online sales to assist in this recovery."

How to Contribute to Katrina

ZAPP! and Smoke Screen gum by ElimiTaste™ are available online in 12/12-piece single packs for $12.99 each. Go to http://www.elimitaste.com and click on "BUY NOW" to place your order. Upon purchase 10% of your sale will be donated to the Hurricane Katrina Fund through the American Red Cross (http://www.redcross.org).

About Inhale Solutions

Inhale Solutions, Inc. is a specialty developer and manufacturer of lifestyle enhancement products. By identifying unmet demands, Inhale creates consumable solutions to "make life more enjoyable for those who enjoy life." ZAPP! and SmokeScreen are the first mainstream chewing gums on the market that are not only sugar free, but also aspartame free. A private Nevada Corporation, Inhale Solutions operates two facilities in California and Las Vegas. For more information, please visit http://www.elimitaste.com or call 866-700-2899.

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

September 09, 2005

Israeli Gold Extra Virgin Olive Oils Available at West Point Market

Olive oils imported from Israel expand geographic range of store’s offerings.

Springfield, MA (PRWEB) September 9, 2005 – The Harrington Trace Corporation, a gourmet food import company, announced that its Israeli Gold extra virgin olive oils will soon be on the shelves of West Point Market in Akron, Ohio, marking the first time the store has stocked an olive oil imported from Israel.

Israeli Gold extra virgin olive oils are offered as three single-note varietals: Manzanilla, Barnea and Soury. Each varietal has its own distinctive character and all three are bottled in cobalt-blue European glass bottles. West Point Market chose Israeli Gold olive oil because of the quality of both the oil and its packaging.

“West Point Market is a world-class market known for its high standards of quality,” said John McBride, president of Harrington Trace. “I am very proud to have our oils selected by a store with such a strong reputation.” He added that Harrington Trace is actively pursuing relationships with other quality markets across the country.

The oils also expand the geographic range of olive oils carried by the store. McBride explained that his company sought out Israeli olive oil specifically to fill a void in the marketplace as Israeli oils are still relatively rare in the U.S. “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 is a trademark 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.

Contact:
John McBride
President
The Harrington Trace Corporation
(413) 303-1290
http://www.harringtontrace.com

Posted by Industrial-Manufacturing at 11:46 PM | Comments (0)

Restaurants For Sale (RestaurantBizOps.com) Partners with CosmicBreath.com Partners

Mall+Cure, a CosmicBreath.com Partners web property and online shopping mall developed as a means to generate funds for charitable causes while creating new revenue streams for merchant / affiliate partners, today announced that they are partnering with Restaurants For Sale (RestaurantBizOps.com), providers of restaurant buyer and seller listings and services.

(PRWEB) September 9, 2005 -- Mall+Cure, a CosmicBreath.com Partners web property and online shopping mall developed as a means to generate funds for charitable causes while creating new revenue streams for merchant / affiliate partners, today announced that they are partnering with Restaurants For Sale (RestaurantBizOps.com), providers of restaurant buyer and seller listings and services.

Mall+Cure Media Manager, Sarah Jimenez said, "We're excited about partnering with Restaurants For Sale (RestaurantBizOps.com). Through affiliations with innovative partners like Restaurants For Sale (RestaurantBizOps.com) who offer hard-to-find niche products and services, we are able to meet the growing needs of the diverse Florida markets. The fact that Restaurants For Sale (RestaurantBizOps.com) wants to extend their offerings to Mall+Cure members is a testament to the level of dedication to helping customers and a commitment to improving the overall landscape of online customer service and expansion within the industry."

Henry Untherwatte, an affiliated partner of Mall+Cure added, "I am proud to be working with Mall+Cure and I look forward to reaching new customers with products and services that until now, were virtually impossible to come by. We feel confident that Restaurants For Sale (RestaurantBizOps.com) will add to the success we've been able to achieve as a result of our partnership with CosmicBreath.com Partners."

By creating an online marketplace where people can buy the things they would normally buy online anyway and helping charitable causes, Mall+Cure introduces loyal ready-to-purchase shoppers with the makers and retailers of common goods as well as hard to find products.

To learn more about Restaurants For Sale (RestaurantBizOps.com), http://cgi.tripod.com/restaurants4sale/cgi-bin/index.pl or http://www.MallCure.com/restaurants-for-sale.asp

About Mall+Cure
Mall+Cure is an online shopping mall developed as a means to generate funds for charitable causes while creating new revenue streams for merchant and affiliate partners like Marbella Tours, Target, Walmart, Costa Rica Travel Tours, Busted Tees, DecoBride.com and now Restaurants For Sale (RestaurantBizOps.com)! Plus many more, see for yourself: http://www.MallCure.com

About CosmicBreath.com Partners
CosmicBreath.com Partners is a boutique e-business group redefining performance marketing and dedicated to helping businesses prosper on the web. They deliver true performance-based marketing solutions for retailers, service providers, etc. looking to leverage the power of technology and new media to increase revenue through untapped channels.

To learn more about Mall+Cure or its parent company, CosmicBreath.com Partners, go to: http://www.cosmicbreath.com/cgi-bin/index.pl

Posted by Industrial-Manufacturing at 11:44 PM | Comments (0)

Musgrave Chooses BCP's Accord for Variety Foods Acquisition

Following its recent acquisition of specialist frozen food supplier - Variety Foods - Musgrave Foodservices is investing in an Accord - Distribution solution, from supply chain specialist, BCP, to replace the current system and to enable rapid integration of the new business within Musgrave.

Stockport, UK (PRWEB) September 9, 2005 -- Following its recent acquisition of specialist frozen food supplier - Variety Foods - Musgrave Foodservices is investing in an Accord - Distribution solution, from supply chain specialist Business Computer Projects Ltd (BCP), to replace the current system and to enable rapid integration of the new business within Musgrave.

Musgrave Foodservices is an operating unit within Musgrave Wholesale Services (MWS) and a division of the Musgrave Group, Ireland’s largest food and grocery distributor.

With a turnover in excess of €30 million and multiple distribution centers, Variety Foods is a major supplier of an extensive range of frozen and chilled products to all sectors of the food service market across both Northern and Southern Ireland.

The acquisition follows fast on the heels of Musgrave’s acquisition of C & R Foods at the end of last year and makes Musgrave Foodservice the largest player in the expanding Irish foodservice market with a nationwide service across all 32 counties.

BCP is one of the UK’s top suppliers of specialist Supply Chain solutions to the Food and Drink Wholesale industry with key clients including Woodward Foodservice, BWG, Morrisons, Pedigree Wholesale and SPAR.

The Accord solution at Variety Foods will control all aspects of warehouse operation, from purchasing and goods received to stock control and warehouse management. It is to be implemented in two phases, with completion anticipated by the end of October.

The implementation includes the new, enhanced Accord Telesales module with a powerful combination of features to improve efficiency, grow turnover and improve customer service. To enable Telesales operators to make full use of the new system from ‘day one’, all relevant data, including customer specific pricing and sales history, will be migrated from the existing system at Variety Foods.

The Variety Foods depots will be run from the main system server at Musgrave’s dedicated food service depot in Ballymun where Accord has been controlling operations since the opening of the depot in 2000. The set up will replicate that for C & R Foods where Accord was implemented earlier this year.

David McGee, Head of IT, explains: “Accord has proved fundamental to the success of our Food Service operation – giving us effective control over the business. Standardizing IT systems and integrating the newly acquired depots with the main system at Ballymun will allow us to control food service operations from the centre and help us to maximize efficiency and customer service as we consolidate our new role as number one food service supplier in Ireland.”

For further information please contact Pauline Higgs at BCP:
T: 0161 355 3000
F: 0161 355 3001
W: www.bcpsoftware.com

Notes for the editor
About BCP - www.bcpsoftware.com
Founded in 1979, Business Computer Projects Ltd (BCP) is a leading systems house specializing in supply chain solutions. Our Accord® systems offer end-to-end, web enabled supply chain solutions for delivered wholesale, cash & carry and retail distribution. Dedicated versions are available for the food and drink sector where we are regarded as one of the market leaders.

All our systems have been developed using Progress 4GL ensuring they are user friendly and easy to tailor, with powerful, flexible reporting and management information facilities. Their OpenEdge(TM) architecture makes them suitable for use on a wide range of platforms, giving clients maximum choice and flexibility in hardware and operating system platform selection and allowing easy integration with many other technologies, such as .NET, Java and Web Services.

As a technology innovator, BCP systems are in the forefront when it comes to applying new technologies to the Food Industry Supply Chain. Recently these include Voice technology in the warehouse, using Web Services and EDI-INT for Supply Chain Integration and keeping abreast of new developments in the industry, such as “Chip and Pin”. We also operate a number of managed services for our clients, including AIMS (Accord Internet Messaging Service) for passing information reliably and securely between sites, an EFT Bureau and an EDI Bureau.

BCP clients include SPAR, Musgrave, BWG, Woodward Food Service, Pets at Home, William Morrison Supermarkets, Pedigree Wholesale

For further information or photographs, please contact Pauline Higgs at BCP:
Tel: +44 (0)161 355 3000; Fax: +44 (0)161 355 3001

Posted by Industrial-Manufacturing at 11:44 PM | Comments (0)

September 08, 2005

Bayer HealthCare Licenses MedScan™ Text-to-Knowledge Suite by Ariadne Genomics

Ariadne Genomics, Inc. today announced that Bayer HealthCare AG has licensed its MedScan™ Text-to-Knowledge Suite for development of an internal molecular interaction database. MedScan extracts pathway-related facts from scientific literature with state-of-the-art natural language processing technology. For more information, visit Ariadne Genomics website at www.ariadnegenomics.com.

Rockville, MD (PRWEB) September 8, 2005 –- Ariadne Genomics, Inc. today announced that Bayer HealthCare AG has licensed its MedScan™ Text-to-Knowledge Suite for development of an internal molecular interaction database. MedScan extracts pathway-related facts from scientific literature with state-of-the-art natural language processing technology.

“MedScan is high performance tool for automated extraction of pathway-related information from TXT, HTML, PDF and MS Office files; catalogs and archives. Extracted facts, ranging from regulation, expression or binding to molecular transport, protein modification and molecular synthesis are stored in XML files”, said Nikolai Daraselia, Director of Research at Ariadne Genomics. “MedScan easily integrates with other bioinformatics software, and can be configured for automatic daily activity, for example, PubMed updates processing.”

“Bayer HealthCare recognizes the importance of using pathway analysis tools for interpretation of experimental results and hypotheses validation. But to make these tools truly efficient, we need an internal integrated database of pathways and molecular networks, containing all most recent information”, said Michael Seewald, Bioinformatician at Bayer HealthCare AG. “We have chosen MedScan for its advanced natural language processing algorithm, well known for high recovery rate and accuracy, and its ease of integration with our bioinformatics systems.”

For more information about MedScan Text-to-Knowledge Suite, or for a web-based trial, visit Ariadne Genomics website at www.ariadnegenomics.com.

About Ariadne Genomics

Ariadne Genomics develops systems biology tools for life science research: PathwayStudio® Central client-server and PathwayAssist™ desktop pathway analysis software; MedScan™ Text-to-Knowledge Suite, an automated scientific text processing tool; ResNet™ molecular networks database, created by extraction of biological facts from the entire PubMed, and Seqware™ personal sequence data management platform. More on Ariadne Genomics please find at www.ariadnegenomics.com.

About Bayer HealthCare AG

Bayer HealthCare AG, a subsidiary of Bayer AG, is one of the world’s leading, innovative companies in the health care and medical products industry. In 2004, the Bayer HealthCare subgroup generated sales amounting to some 8.5 billion Euro.

The company combines the global activities of the divisions Animal Health, Biological Products, Consumer Care, Diabetes Care, Diagnostics and Pharmaceuticals. Bayer HealthCare employed 35,300 people worldwide in 2004.

Bayer HealthCare’s aim is to discover and manufacture innovative products that will improve human and animal health worldwide. The products enhance well-being and quality of life by diagnosing, preventing and treating disease.

Posted by Industrial-Manufacturing at 12:57 AM | Comments (0)

September 07, 2005

Operators Weigh Options as Senate Moves toward New Data Security Rules

'Insecure databases are now low-hanging fruit for hackers,' -- Sen. Patrick Leahe

(PRWEB) September 7, 2005 -- On July 28, 2005 politicians signaled a readiness to enact security breach and data safeguard laws and indicated new federal regulations could reach President Bush's desk by the end of the year. Bills from three different Congressional committees proposed during the last week of July share common points. These include requiring prompt notification when security breaches occur, awarding more regulatory power to the federal government, and setting minimum standards for data security.

Vermont Senator Patrick Leahy, a sponsor of the Personal Data Privacy and Security Act of 2005, said, “We are seeing a rise in organized rings that target personal data to sell in online virtual bazaars. Insecure databases are now the low-hanging fruit for hackers looking to steal identities and commit fraud.”

If passed, this legislation will impact every hotel operator in the United States. At the very least, hotel companies will be held responsible for maintaining and documenting mandated data security procedures to protect guest information from identity thieves. At most, it will mean a complete overhaul of all guest data storage, including hardcopy archiving and disposal, and the possible upgrading of all existing property management systems (PMS) and other technologies where guest information is stored. Executives at top hotel companies acknowledge their systems are regularly probed by hackers, but for security reasons most will not discuss details of penetration attempts or the risk of identity theft. The scope of this challenge can be summed up by one chain CIO who said, “Security is the primary technology problem in the industry today.”

As a result of the security breaches in other industries, a number of lawsuits have been filed against various entities. However, because only a few of these cases have made it to final adjudication, the extent of potential liability is still unclear. What is clear is that costs associated with legal defense, customer notification, crisis management and lost business could add up to millions of dollars per breach.

Leading systems companies gear up for compliance
Almost all hotel companies maintain extensive guest information databases, most often in their PMS guest history modules. These applications store guest credit card numbers and other personal contact records. Because most PMSes were designed before data theft was a primary concern, their information is rarely protected with more than simple one-word pass code access maintained by property managers. Further, when employees move on to other jobs their passwords often continue to be valid. Of equal concern is the widespread use by hotels of thinly-secured 24-hour Internet connections for receiving online bookings and updating room availability on travel sites. Both of these technologies may provide hackers with easy access to data. Forward-looking property management system providers aware of these threats are already working with clients to safeguard guest data with layered security, and encrypt Internet communications before likely federal mandates go into effect.

Maestro supports multi-layered security safeguards
Warren Dehan, NORTHWIND's president of US operations, said, “With identity theft growing significantly it is critical that properties protect guest data. Credit card information is the usual target of system hackers, but we are securing most guest data at multiple levels.” Dehan noted many instances where property employees have unnecessary access to guest data. “No one needs to see a credit card number after it is swiped. But with many front office systems almost any member of the front desk staff can run a report listing guest card numbers and other personal information. NORTHWIND's Maestro PMS has always supported three separate security thresholds to prevent unauthorized staff from gaining access to a property's system, and now because of ID theft legislation in California we are finalizing 64-bit encryption to protect credit card numbers and other guest information in our system so it cannot be viewed by staff or printed without management security approval.” This new data security technology lets property managers decide what information is accessible to its staff, and will use a random-generated key at each property so every hotel will have unique security protection to prevent cross-property data theft.

Online booking a possible open door for hackers, viruses
The public Internet is the fastest growing source of reservations for our industry, but it can also present an open door to data thieves and expose a property to liability if data is stolen. Many hotel companies use the Internet to communicate booking information and financial data between properties and third-party travel sites, but very few properties regularly update and test their virus protection and firewalls.

NORTHWIND's Dehan said, “Numerous hotels use Internet booking engines to drive online reservations; many of these systems maintain a full-time two-way connection between the hotel PMS and the Web that passes guest data to the property, and property data to the guest.” Dehan explained that the data a guest sees through their web browser should always go though SSL, a secured socket layer, identical to those used by banks and credit card companies. He emphasized that NORTHWIND protects its Maestro users from threat from Internet viruses and hackers with the latest security technology. “For example,” Dehan continued, “Our ResEze booking engine uses 128-bit encryption for all data that passes between the property and the viewer. For data that flows between a user and the Maestro server we use military-grade 448-bit encryption that is extremely difficult to crack.” For added security the Maestro system does not store guest credit card numbers on its reservation server. “Even if a hacker was very aggressive and managed to break into our ResEze data server they would find no information of any value to them. This protects both our clients and their guests,” Dehan said.

With the popularity of remotely hosted ASP (application service provider) front office systems and other applications, more operators are running their entire PMS from off-site locations using high-speed Internet connections to access all functions from their properties. This type of system may also be susceptible to data theft and hacking. Warren Dehan explained, “With any ASP application security is particularly important. At all our Maestro ASP installations the connection between the property browser and the central hosting server is fully encrypted by SSL security so data flowing across the Internet is protected.” At the NORTHWIND ASP hosting site full credit card encryption and masking is also in place secured behind multiple firewalls.

Hotel data security checklist
With federal data security legislation pending and hotel company databases being probed regularly, it is imperative that operators review their data protection and security policies. Taking effective precautions to safeguard their systems can include the following:
* Check all Internet firewalls to verify updates are current;
* Ask your PMS vendor to discuss its guest data security and credit card masking precautions;
* Review all functional system passwords and employee security levels;
* Employ a security professional to test your systems security barriers for effectiveness;
* If you are a systems professional who believes there is a potential security weakness at your property, notify management at once.

NORTHWIND's Warren Dehan concluded, “There is little consumers can do to prevent identity theft; the key is for operators to establish responsible information-handling practices. People need to realize that security must be taken seriously before they are compromised. If hotels do not use the tools at their disposal they may be liable for exposing their guest information to data thieves.”

At IHM&RS 2005 in New York City be sure to visit the NORTHWIND team at Booth # 3038 to discuss your security concerns with a Maestro professional and receive a full demonstration.

About NORTHWIND:
NORTHWIND, known in the hospitality industry for its service and state-of-the-art technology, is widely respected for providing hotels, private organizations, and corporate management companies with flexible software solutions.

Based in Markham, Ontario, Canada, with a network of dealers and offices worldwide, NORTHWIND is a leading supplier of software for all types of hospitality operations including hotels, resorts, timeshares, condominiums, seminaries, state parks, and clubs. Maestro applications are engineered for operators who need to manage their enterprise in a real time environment for the utmost operational control and profitability. Designed to maximize the efficiency of any size single hotel or multi-property enterprise, NORTHWIND's Maestro solution offers the most productive working environment, which includes the following suite of products: PMS, Sales & Catering, Club/Spa Management, Corporate Reservations Office, Multi-Property Management, Condo/Owner Management, Yield Management, POS & Online Table Res, GDS Connectivity and ResEze Internet Reservations. This comprehensive multi-platform (Windows 2000/XP, Unix/Linux, Terminal Server & Web Enabled) suite is recognized as the solution of choice for progressive and demanding organizations. NORTHWIND is a total solution provider that offers leading-edge technologies, and unparalleled training and support.

Contact:
Audrey MacRae
NORTHWIND
60 Renfrew Drive, Suite #235
Markham, ON L3R 0E1
Phone: (905) 940-1923 ext - 246
1-888-NORTH88 (667-8488)
Fax: (905) 940-1925
http://www.maestropms.com

Media Contact
Julie Squires
Softscribe Inc.
Phone: 404-256-5512
www.softscribeinc.com

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

Company Mixes Old World Philosophy and Modern Technology to Produce More Healthy Beef

In August, E. Coli outbreaks were reported in Hawaii and Washington State. To protect its customers, Great West Cattle Company takes extra measures to assure that its beef is safe and healthy.

(PRWEB via PR Web Direct) September 7, 2005 -- American consumers are making healthier choices when it comes to beef, but choosing an organic product is not necessarily enough. E. coli contamination has been present in the industrialized, commercial processing of beef and recent outbreaks have occurred in Hawaii and Washington State. That’s why Great West Cattle Company has mixed raising cattle the old fashioned way, naturally, with today’s technology to produce safe, great-tasting steak and hamburger.

All Great West Cattle Company beef is processed at G & C Meat Packing Company in Colorado Springs, Colo., utilizing a patented Rinse & Chill™ process that reduces harmful bacteria in ground beef, according to tests sponsored by AURI and the Minnesota Beef Council.

"Consistent food safety, quality and tenderness are our primary concerns, and the Rinse & Chill™ process addresses these issues for us," says Great West Cattle Company founder Jon Cordonier.

The process, commercialized by Meat Processing Services Corporation of St. Paul, Minn., cleans and cools beef carcasses by flushing the circulatory system with a cold solution of water, sugar and salt. A university study found that Rinse & Chill™ reduces 99 percent of coliform contamination, lowers cholesterol and improves meat tenderness, color and shelf life. Those findings were confirmed by a second, larger set of trials, performed by AURI's Marshall Meat lab and the University of Minnesota.

Fine chefs of Colorado agree, Great West Cattle Company beef is superior in quality, consistency and taste. Scott Savage, Executive Chef of the well known and highly acclaimed Cliff House Inn says, "Great West Cattle Company beef is a phenomenal product. Our customers expect exceptional flavor and tenderness every time, and with Great West we get that."

When Cordonier, founder of Great West Cattle Company, envisioned a premium beef company delivering the finest quality product anywhere, he decided to make an investment in his future customers that few companies are willing to make. Shortcuts are never taken and old world traditions are followed with no compromise.

Great West follows a beef recipe for success: Heritage Highland cattle are naturally raised, grain finished, processed with the latest technology and then dry aged for taste and tenderness. Customers can order online at www.greatwestcattle.com and have five-star restaurant quality beef delivered directly to their door.

Contact:
Great West Cattle Company
Jon Cordonier
877.GR8.MEAT

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

The Flavor Spray Diet Announces Ten New Flavor Sprays

The Flavor Spray Diet announces their new fall line-up. The spray-craze, developed by Chef David Burke, are zero fat, zero calorie, zero carbohydrate flavor sprays.

(PRWEB) September 7, 2005 -- The Flavor Spray Diet, created by Chef David Burke, announces the new fall lineup. Buttery, Birthday Cake, Mustard, Chocolate Crumb, Key Lime Pie, Sour Cream & Onion, Balsamic, Sausage & Peppers, Cola Float, and Pretzel Dough. The sprays, due out this fall, contain zero calories, zero carbohydrates, zero cholesterol, and zero fat per serving.

Director of Operations Sean Pomper said, "We decided to release our fall line-up in conjunction with our Canadian Distribution. After the Canadian Press picked up on our Birthday Cake Spray, people are demanding we release the misters." After Canada, the company plans on bringing the sprays to England. They are already in talks with major English distributors.

Flavor Spray, launched in July 2005, is an ideal solution for the health-conscious individual. The user-friendly FDA approved flavorings, contain zero-calories, zero-carbohydrates, zero-cholesterol, and zero-fat. The collection of flavor sprays, which include over 18 bold flavors with additional to come, was designed to replace toppings, gravies, dressings and sauces with intense flavor and none of the guilt. The sprays can be used with any diet.

The Flavor Sprays have already been seen in "The New York Post" and "The Chicago Sun-Times". With the additional 10 sprays due out this fall, the total flavor sprays on the market will be 28.

"We have many more surprises in store for dieters. Our sprays can be used with any diet, and we expect to top 50 by January", said Pomper.

The sprays can be found on the companies' website, and they are coming soon to a local store near you.

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

Ohaus Combines Speed and Cleanliness with Washdown Checkweighing Scale

Portable Models Designed for Harsh and Wet Environment Applications; Multiple Options Lets Users Checkweigh The Way They Want To.

Pine Brook, NJ (PRWEB) September 7, 2005 -- Ohaus Corporation, a leading manufacturer of weighing equipment for industrial, laboratory and other applications, offers the CKW Checkweigher Series, an easy-to-use line of checkweighing scales constructed with advanced open-architecture for maximum food safety conformance.

Supporting HACCP Compliance, the CKW Checkweigher Series is both NSF certified and USDA-AMS accepted. The CKW Checkweigher Series brings together the speed and accuracy for which the Ohaus brand is known, along with a design for complete cleaning and strength to withstand the harsh and wet environments of the industrial and food processing businesses. The rigid stainless steel scale features a hollow column and is constructed with no visible threads or sharp corners, minimizing food traps and reducing cleaning times. The CKW Checkweigher also features an extended skirt that curtails water or other material from getting into the frame.

Headquartered in Pine Brook, New Jersey, Ohaus Corporation manufactures an extensive line of high-precision industrial, portable and mechanical balances and scales that meet the demands of virtually any weighing need. The company is a global leader in the Industrial, Laboratory and Education channels as well as a host of specialty markets, including the Food Preparation, Pharmacy and Jewelry industries. An ISO 9001:2000 manufacturer, Ohaus products are precise, reliable and affordable, and are backed by industry-leading customer support. For additional information, contact Ohaus Corporation at 973/377-9000, or visit the Website at www.ohaus.com.

Posted by Industrial-Manufacturing at 05:50 AM | Comments (0)

Israeli Gold Extra Virgin Olive Oils Available at A Southern Season

Olive oils imported from Israel expand geographic range of store’s offerings.

Springfield, MA (PRWEB) September 7, 2005 -– The Harrington Trace Corporation, a gourmet food import company, announced that its Israeli Gold extra virgin olive oils will soon be on the shelves of A Southern Season in Chapel Hill, North Carolina, marking the first time the store has stocked an olive oil imported from Israel.

Israeli Gold extra virgin olive oils are offered as three single-note varietals: Manzanilla, Barnea and Soury. Each varietal has its own distinctive character and all three are bottled in cobalt-blue European glass bottles. A Southern Season chose Israeli Gold olive oils because of the quality of both the oil and its packaging.

“A Southern Season is a world-class market known for its uncompromising commitment to quality,” said John McBride, president of Harrington Trace, “I am very proud to have our oils selected by a store with such a strong reputation.” He added that Harrington Trace is actively pursuing relationships with other quality markets across the country.

The oils also expand the geographic range of olive oils carried by the store. McBride explained that his company sought out Israeli olive oil specifically to fill a void in the marketplace as Israeli oils are still relatively rare in the U.S. “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 is a trademark 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.

Contact:
John McBride
President
The Harrington Trace Corporation
(413) 303-1290
http://www.harringtontrace.com

Posted by Industrial-Manufacturing at 05:48 AM | Comments (0)

multiple-media.com Wins Van Houtte Account

multiple-media.com, an expert in the convergence of communications and Web technologies, has just won the competition to create and implement a new Web strategy for Van Houtte, a leading coffee roaster and one of Quebec's best known brands.

Montreal, Quebec (PRWEB via PR Web Direct) September 6, 2005 -- multiple-media.com (www.multiple-media.com), an expert in the convergence of communications and Web technologies, has just won the competition to create and implement a new Web strategy for Van Houtte, a leading coffee roaster and one of Quebec's best known brands (www.VanHoutte.com).

The originality of multiple-media.com's interactive marketing plan made it stand out from the competition, and will allow Van Houtte to strengthen its position in Quebec, its primary market, as well as increase its Web visibility across all of Canada and the U.S. multiple-media.com will help Van Houtte carve a place for itself in the Internet market jungle, where the coffee roaster wishes to expand its operations, especially in the business coffee-break sector.

"multiple-media.com is very proud of winning this major account," said Renato Cudicio, president of multiple-media.com. "Van Houtte represents the future of long-established businesses, by finding a way to combine tradition and cyberspace." Through innovative marketing operations, multiple media.com will make Van Houtte's Web site, www.VanHoutte.com, a supporting pillar of the company's operations.

About multiple-media.com
Established in Montreal since 1997, multiple-media.com offers a one-stop-shop for the implementation of Internet strategies and the creation of Web applications. The company differentiates itself through the quality of its client service and the reliability of its solutions, based on a true convergence of communications and technology.
www.multiple-media.com

About Van Houtte
Founded in 1919, Van Houtte is one of North America's leading gourmet coffee roasters, marketers and distributors. The company roasts and markets its gourmet coffees across Canada and the U.S. through distribution channels that include coffee services, retail stores, café-bistros, online shopping and food services.
www.vanhoutte.com

Contact :
Renato Cudicio
e-mail protected from spam bots
(514) 276-7660, #201

Posted by Industrial-Manufacturing at 05:48 AM | Comments (0)

September 06, 2005

New Kitchen Academy™ Culinary School Opens in Hollywood

Kitchen Academy™ is offering a new student-oriented, fast-track professional culinary training program.

Hollywood, CA (PRWEB via PR Web Direct) September 6, 2005 -- Kitchen Academy announces their grand opening of a new professional culinary school located on Sunset Boulevard. Kitchen Academy features an exclusive Accelerated Training System™ focused solely on the techniques and skills needed to succeed in today’s fast-paced professional kitchens.

Students concentrate solely on hands-on cooking and baking skills in well-equipped workstations and kitchens. The program has been designed by chefs and has been developed to allow students to earn their Professional Culinary Arts Diploma in as little as 30 instructional weeks for $18,000. The program is uniquely positioned as providing fast-track, real world training at an affordable price.

Upon completion, the graduate should be qualified to work in an entry-level position in the culinary or hospitality industries. Today the food industry is a $476 billion industry and is the largest employer next to the government, employing 12.2 million and growing.* The Kitchen Academy Career Services group sees the student through graduation with an externship and helps to provide assistance in seeking employment while in school and well after graduation.

About Kitchen Academy:
Kitchen Academy is located at 6370 West Sunset Blvd, Hollywood, California, at the corner of Ivar and Sunset, and is accredited by the Accrediting Council for Independent Colleges and Schools. Classes are offered at 6 a.m., 12 p.m. and 6 p.m. Financial representatives can provide assistance to assemble a package that works for a student’s budget. Financial aid is available for those who qualify.

www.kitchenacademy.com

* National Restaurant Association 2005 Restaurant Industry Forecast

Editor’s Contact:
Nancy Padberg
Kitchen Academy
310-437-3813

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

Fair Trade Certified™ White Tea from Choice Organic Teas

US consumers will soon be able to enjoy organic and Fair Trade Certified White Tea from Choice Organic Teas. This special white tea was developed specifically for Choice Organic Teas, meeting their strict taste profile and quality requirements, as well as meeting Fair Trade and organic standards. This new offering will be sold in Natural foods retailers, select mass-market stores and online in loose leaf and 16-teabag boxes in October.

Seattle, WA (PRWEB) September 6, 2005 -– The only way to improve great tasting organic White Tea is to add Fair Trade certification. A pioneering, exclusively organic tea-crafter has done just that. Choice Organic Teas proudly introduces organic Fair Trade Certified™ White Tea to US consumers, available this October in tea bags and loose leaf. This new White Tea was developed at the request of Choice Organic Teas due to their long-term, mutually beneficial working relationship with their tea sources. This is the first Fair Trade Certified White Tea to reach US consumers in tea bag form.

White Tea, a category unto itself, is the result of specially-plucked leaves and tender buds. Minimally processed, no bruising of the leaf occurs. Choice Organic White Tea is produced in the unique style known as White Peony. It is delightfully subtle with fresh, floral notes, lingering sweetness and a sensual body.

Fair Trade certification lends support to tea estate workers in developing countries to meet the specific needs of their communities. TransFair USA (www.transfairusa.org) is a non-profit organization that verifies grower and industry compliance with Fair Trade criteria and authorizes companies to display the Fair Trade Certified label on products that meet these strict international trade requirements. The workers who pluck Choice Organic Teas White Tea have chosen to use Fair Trade funds to provide scholarships to all estate children wanting to attend university and financial assistance to tea workers and their families in need of emergency surgery beyond the means of the local estate hospital.

“We are fortunate to have solid relationships with tea producers, making it possible for us to offer Fair Trade Certified White Tea to the US marketplace. We are pleased to be able to give back to the workers, enabling them to improve the quality of their own lives,” says Blake Rankin, founder and President of Granum, Inc.

Granum, Inc. introduced Choice Organic Teas in 1989 as a line of exclusively organic teas. Sixteen years later, they offer more than seventy varieties of Black, Green, Oolong, White teas, and herbal infusions available in tea bags and loose leaf. They strive to produce the highest quality, best tasting teas that appeal to a wide range of palettes and emphasize their commitment to sustainable agriculture. Choice Organic Teas became the first tea crafter in the US to Fair Trade certify all qualifying teas. Choice Organic Teas provides exceptional tasting teas with an environmental and social conscience. Visit www.choiceorganicteas.com for more information.

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

Eagle Logistics Systems and Caribbean Shipping Services Announce Merger

Eagle Logistics Systems and Caribbean Shipping Services, two third party logistics providers, announce their intent to merge their two companies.

(PRWEB) September 6, 2005 -- Caribbean Shipping Services, Inc. and Eagle Logistics Systems (an affiliate of AJC International, Inc.) announced today an agreement in principle to merge their companies by combining their operations.

The combined company will be headquartered in Jacksonville, FL. It will consist of the current operations of both companies. The parties expect the merger to close by late September. Terms of the agreement were not announced.

Paul Robbins, from Caribbean Shipping Services, and Jeff Mayr, from Eagle Logistics Systems will remain with the combined company. Both Robbins and Mayr have said that job loss is not anticipated and have stated that, “The uniting of these two companies will strengthen our operations and help us create new jobs through growth.”

“It makes perfect sense for us to combine our companies,” said Paul Robbins. “We share the same management philosophies in caring for our employees and customers. We complement each other’s businesses very well and this transaction will solidify us in the Puerto Rican market.”

“This merger is all about opportunity and growth,” added Jeff Mayr “Together as one company we can offer a more comprehensive and quality service to our customers and provide more growth opportunity for our employees.”

Caribbean Shipping Services was founded in 1993 by Paul and Julie Robbins. Today they operate from their main offices in Jacksonville, FL and satellite offices in Miami, FL, San Juan, PR, Charlotte, NC and Howell, NJ. The company has twice been named to INC Magazine’s list of 100 Fastest Growing Inner City Companies. Since 1999 they have also been included in the First Coast 50, a listing of the top fifty companies in Northeast Florida.

Eagle Logistics Systems was founded in 1998 and became affiliated with AJC International, Inc. in 2003. Eagle Logistics Systems operates from its headquarters in Jacksonville and has offices world wide as part of AJC International, Inc.’s global structure. AJC was founded in 1972 and is one of the top 20 privately held companies in Georgia.

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

3 Palms Grille & Gallery, the Hidden Secret of Tampa Bay, FL Invites You In Joining Us on Sept. 15, 2005, In Fighting Back With Our Words Against Sex Crimes

3 Palms Grille & Gallery is one of those places you can go to go when you don't feel like dressing up but want to eat extremely well. Its welcoming ambiance and first-rate dishes are an original blend of various cooking styles. The decor is humble.

(PRWEB) September 6, 2005 -- This is Merewyn & Unity from 3 Palms Grille in Tampa. We are making some changes here at 3 Palms Grille that we would like to share with you. First we want to let everyone know our new business hours are as follows:
Tuesday and Friday 6 p.m. To 11 p.m.
Wednesday & Thursday 6 p.m. to 12 p.m.
Saturday 6 p.m. to 3 a.m.

First on September the 15th of 2005, join us in fighting back with our words for the very first time as we present, Sex Crimes, a show combining poets, musicians, artist, victims, & prevention that will benefit Apple Services. Apple Services is a not for profit crisis center that counsels children & adults who have been victim of a sex crime. Please join us in the fight. If you are wondering how you can help, we need door prizes. Next we need every mouth to spread the word about us. If you are a performer, we need you!

We have many great events happening year‘ round. In this letter, we will mention a few events briefly, but today we have an important reason for writing to you. We are giving you a very special opportunity to be involved in something that will mark a revolution in our community.

Every Wednesday @ 8 p.m., we have an open mic & invite the public, musicians, & singers to share their dreams in our one of a kind, visually stimulating dining room.

Every Thursday @ 9 p.m., the lovely Unity hosts the best of the best of the bays poets, rappers, & wordsmiths, in what is quickly becoming the bay area’s most powerful voice of spoken word.

Saturdays @ 10 p.m., get ready to relax with our neo-soul & reggae music brought to you straight to you from Philly by way of our house DJ, King Lumber Jack himself!

To top all of this off, you can enjoy nightly dinners, monthly food & wine pairings, & you can rent out our spot for your next catered event.

So come hungry for inspiration, & thirsty for our $ 3 smooth sippin’ sangria. “Home of the free drink for every performer.”

So Simply come & enjoy yourself & be apart of something that is alive & happening.

3 Palms Grille
8203 N. Armenia Ave. Tampa, FL 33604
(1 block south of waters)
813.933.2401

This has been a Parsons Concepts Promotions associated with http://dubplanetrecords.com

We are currently looking for visual artist, musicians, & poets. We want to support you.

Posted by Industrial-Manufacturing at 01:42 AM | Comments (0)

LAS VEGAS CULINARY KINGPINS TO LEAD CHEFLIVE's BOARD

Cheflive has announced the appointment of Chef Sean DiCicco to the Chairman of the Board, and Chef Luciano Pellegrini as Vice-Chairman of the Board.

(PRWEB) September 2, 2005 -- Chef Sean DiCicco was recently elected to Chairman of the Board of Directors for Cheflive, a group of Vegas chefs who are building an online culinary database with streaming videos.

Chef DiCicco graduated from the Culinary Institute of America in Hyde Park, New York. Soon after graduating, Sean landed a lead cook position at New York’s famous Tavern on the Green.

Always up for a challenge, Chef DiCicco later became chef/owner of a fine dining establishment in Philadelphia, specializing in “American Continental Cuisine.” He continued his career with Executive Chef positions in hotels, including The Hualalai Resort Four Season in Kona, Hawaii, and Banquet Chef at Caesar’s Palace in Las Vegas, Nevada. In 2001, he was awarded Las Vegas Chef of the Year for Culinary Excellence by the American Tasting Institute.

Prior to joining Mandalay Bay, Chef DiCicco served as Director of Culinary Operations at The Venetian. His commitment to excellence has gained him the respect of his peers as well as those who work under his exceptional guidance.

Luciano Pellegrini, award-winning Chef of Valentino’s and Caffee Giorgio in Las Vegas also has a sweet tooth for Cheflive, and serves as Vice-Chairman of the Board.

Chef Pellegrini opened Piero Selvaggio’s “Valentino” Las Vegas in the Venetian Resort in July 1999, followed by “Caffe Giorgio,” a casual-dining restaurant he and Selvaggio opened at Mandalay Bay in 2003. Pellegrini, executive chef and business partner, was named best chef in the Southwest by the James Beard Foundation.

In Las Vegas, Chef Luciano Pellegrini has navigated the kitchens for nearly two decades. Now a 26-year veteran, Pellegrini is mentoring other up-and-coming young chefs and contributes to the Las Vegas community in many ways.

Recently, Pellegrini and DiCicco both became involved with an innovative start-up company called Cheflive. Their enthusiasm for the company’s business model and concepts were so great, they agreed to support the success of this new venture dedicated to bringing chefs to digital video. Cheflive is opening a culinary demonstration studio with the goal of making cooking shows accessible to tourists in Las Vegas who love to watch their “celebrity chefs”. Cheflive will sell tickets for live cooking demonstrations and classes at the Holsum Lofts on W. Charleston Blvd in Las Vegas. The state-of-the-art studio seats an audience of 36 guests.

Posted by Industrial-Manufacturing at 01:42 AM | Comments (0)

September 05, 2005

Jhershierra's Immortality Website discusses ORGANIC TIBETAN GOJI The Sacred Berry of the Himalaya's Known for Rejuvenation and Longevity

Jhershierra teaches practical steps to Physical Immortaltiy. She discusses the Tibetan Goji berry as an anti-aging fruit and it's ability to heal and restore health and vitality.

(PRWEB) September 5, 2005 -- Jhershierra has personally met Immortals and has written a book called "The Resurrected Dead Now Immortal Live Among Us, A Manual for Immortality." Immortality is not gained by merely extending someone's life span. You must have a complete change in how you view the world and rediscover your true spiritual nature.

It is also important to work on healing and extending your life-span so that you can have the time to master the other more spiritual components to Physical Immortality. Recently Jhershierra investigated the berry called Goji from Tibet. Below is information about this anti-aging berry.

The Goji Berry (Lycium Barbarum):has been used in traditional Tibetan medicine for centuries. The plants grow like bushes with vines that reach over 15 feet. The berries are never touched by hand as they will oxidize and turn black if touched while fresh. They are shaken onto mats, and then dried in the shade. Goji berry juice can be used in smoothies or juice cocktails.

The Goji fruit contains polysaccharides, which have been demonstrated to strongly fortify the immune system. This same polysaccharide has been found to be a secretagogue, that is, a substance that stimulates the secretion in the pituitary gland of human growth hormone (HGH), a powerful innate anti-aging hormone. It is the richest source of carotenoids, including beta carotene (more beta carotene than carrots), of all known foods or plants on earth.

Goji is a powerful antioxidant and is traditionally believed to fortify the body against disease and to provide the energy to overcome difficult obstacles in healing. Beta-carotene can be transformed into vitamin A under the influence of human liver enzymes. Being rich in trace minerals, Goji Juice contains significant amounts of zinc, calcium, germanium, selenium and phosphorus, plus small quantities of many others.

In several study groups with elderly people Goji was given once a day for 3 weeks, with many beneficial results being experienced. 67% of the patients. "T cell transformation functions tripled and the activity of the patients' white cell interleukin-2 doubled. In addition, the results showed that all the patients' spirit and optimism increased significantly, appetite improved in 95% of the patients, 95% of the patients slept better and 35% of the patients partially recovered their sexual function," according to one study.

The Goji berry has absolutely no toxicity. Goji is now being used in clinical settings for a number of common maladies including the treatment of consumptive disease accompanied by thirst such as early-onset diabetes and tuberculosis, dizziness, blurred vision, and chronic cough. The berry has also been used in a number of recent clinical trials for treatment of bone marrow deficiency conditions (low production of red blood cells, white blood cells, and platelets).

The Mongolian Institute of Traditional Medicine reported that Goji has been used in the treatment of atrophic gastritis, weakened digestion due to reduced stomach activity. Patients consumed 10 grams of the whole fruits each time, three times daily before meals for two months and longer with excellent results.

Goji Juice contains 8 kinds of amino acids (six times higher than bee pollen), of which 8 are indispensable amino acids for the human body (such as isoleucine and tryptophan). 50% of the each Goji berry's amino acids are free amino acids. Goji Juice contain 21 trace minerals, (of which the main ones are zinc, iron and copper) and 500 times the amount of vitamin C by weight than oranges. Goji Juice is loaded with vitamin B1, B2, B6 and vitamin E. Mature fruits contain about 11 mg. of iron per 100 grams, as well as glucose, fructose, vitamin C, beta-sitosterol (an anti-inflammatory agent), linoleic acid (a fatty acid), sesquiterpenoids (cyperone, solavetivone), tetraterpenoids (zeaxanthin, physalin), and betaine (0.1%).

Goji Juice is now undergoing intense scrutiny as a cancer drug in Tibet, Mongolia, China, Japan and Switzerland. In vivo studies and human studies are proving to be highly promising. Goji Juice contains approximately 124 ppm of organic Germanium. Germanium has been demonstrated to have anti-cancer activity. Japanese studies indicate that organic Germanium is effective in treating liver cancer, lung cancer, uterine cancer, cervical cancer, and testicular cancer when combined with other drugs. It has been found to induce the production in human beings of g-interferon. Interferon can depress and even kill cancer cells. Germanium possesses the power to take over the hydrogen ion from cancer cells. Losing hydrogen ions can cause depression and even death to cancer cells. Other components appear to be able to depress or block the synthesis of the cancer cells' DNA, which interferes with the cells' ability to divide and thus lowers the reproductive capacity of the cancer cells.

The Goji berry of the Solanaceae family has also been tested as an anti-obesity drug. Results were excellent with most patients losing significant weight. Goji Juice is a wonderful and delicious tonic which has traditionally been used as a blood tonic, used to nurture the heart, to relieve heart palpitation, insomnia, forgetfulness and anxiety associated with blood and chi deficiency, especially when combined with chi tonics.

Known to rejuvenate and restore youthful vitality and strengthen health
The famed Li Qing Yuen, who apparently lived to the age of 252 years (1678-1930), consumed Goji berries daily. The life of Li Qing Yuen is the best documented case of extreme longevity known.

For more information about Goji and Physical Immortality, please visit our website: www.jhershierra.com.

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

Phoenix Restaurants Donate Labor Day Weekend Proceeds to Help Hurricane Victims

Partnering with the Jerry Lewis MDA Telethon, Big City BBQ will Donate 100% of Sales of Louisiana-inspired Entrees to Help Hurricane Victims.

(PRWEB) September 3, 2005 -- Big City BBQ (www.BigCityBBQ.com) is contributing all proceeds from the sale of New Orleans inspired sandwiches, entrees, and sides over Labor Day Weekend to the New Orleans relief effort.

Customers can visit either the Mesa or Tempe locations this Saturday through Monday, and if they purchase a Louisiana Red-Hot Link Sandwich, or a BBQ dinner with hot links, 100% of their purchase will go to help New Orleans victims. For a minimum $7 donation, customers can order the "Orleans Special" which includes Louisiana Red-Hot Links, Red Beans & Rice, and a drink.

Big City BBQ owners will be appearing this weekend on the Jerry Lewis MDA telethon to talk about their efforts to support both the MDA and the New Orleans hurricane victims. Earlier this week, the telethon announced that it would give one million dollars of their proceeds to help Hurricane Katrina victims, and Big City BBQ's donation is earmarked as an add-on to the Jerry Lewis MDA contribution.

"Last year, we closed down our restaurant over Labor Day so that our staff could work the MDA telethon," offered Big City's co-owner Len Wechsler. "This year, we have two restaurants and a much bigger staff, so we are keeping the restaurants open, but we are giving 100% of our proceeds from our New Orleans menu items to help New Orleans flood victims."

In the current September issue of Food & Life Magazine, Big City BBQ received a much-coveted Golden Plate award for their award-winning barbecue. The magazine offered that Big City's Louisana Red-Hot Links "start with choice beef and pork finely ground with Cajun and red pepper for smooth texture and a very spicy profile. Packed in a natural paprika-seasoned casing, the meat is smoked over pecan and hickory wood for 5-6 hours."

Big City BBQ get's its name from all of the "big cities" which inspired the menu, including New Orleans, the source of their spicy hot links. Co-owner Chef Rasshad Brown said, "We feel a special kinship to folks in the Bayou state, and especially to their cuisine, and all the great chefs who have come out of New Orleans." Chef Rasshad is listed as one of the top 100 chefs on Chef2Chef.com, and many of his contemporaries on the list are from New Orleans which is one of the top three culinary destinations in the world.

Big City BBQ's locations are at 1445 S Alma School Rd in Mesa (next to FedEx/Kinko's across the street from the Fiesta Mall), and at 5118 S Rural Rd in Tempe (at the NW corner of Baseline in Rural next to Whole Foods). They will be open from Noon till 8:00 PM each day this weekend.

About Chef Rasshad
Chef Rasshad comes to Phoenix from Iowa and is a 1990 graduate of the Metro Tech culinary program in Phoenix. Chef Rasshad has more than 15 years of culinary experience in Phoenix as a leader in restaurant kitchen management and as Executive Chef at two premier Arizona resorts. Rasshad was recently nominated as one of the top 100 chefs on Chef2Chef.com, and Big City BBQ is his first ownership position in a restaurant. Executive Chef Rasshad Brown recently joined the ranks of "blogging" chefs, and has begun documenting his flavorings and insights on barbecue and soul food on his personal culinary website, www.rasshad.com.

About Big City BBQ, LLC
Started in 2004, Big City BBQ's restaurants are owned and operated by Chef Rasshad Brown and his partner Len Wechsler from New York. In the first year in business, Big City's Tempe and Mesa locations have became local lunch hot spots and have received more than a dozen accolades in the local and national press. For more information on Big City BBQ, visit www.BigCityBBQ.com.

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

Snappy Sauce Company Launches Online Presence Today

Introducing our new website, SnappySauce.com, which offers its visitors product and ordering details, information on the founding and mission of Snappy Sauce Company, and an online feedback form to make it easier to get a taste of our delicious steak sauce.

(PRWEB) September 5, 2005 -- Snappy Sauce Company, the Rockford, IL area steak sauce company, is proud to announce the launch of www.snappysauce.com.

The new website aims to offer a fun and friendly way of communicating with customers, food service, grocery, and restaurant suppliers, and other associates in the Snappy Sauce family. SnappySauce.com offers its visitors product and ordering details, information on the founding and mission of Snappy Sauce Company, and an online feedback form to make it easier to get a taste of our delicious steak sauce.

Snappy Sauce Co. President, Paul Youngblood, says, “With SnappySauce.com, we want to connect with others in a positive and helpful way. And we want to mix in some fun, too. We're absolutely excited that SnappySauce.com will help more people find and try Snappy Sauce for the first time. Why? Because we're sure that one taste of our steak sauce and you're absolutely converted!”

Our anchor product, Snappy Sauce steak sauce, is a dipping, grilling, and brushing sauce and marinade for your beef, chicken, pork, fish, seafood, and/or vegetable dishes. Snappy Sauce's seasonings offer up a zesty flavor for steaks, hamburgers, BBQ chicken or pork. On white fish, Snappy Sauce positively sparkles. And it's even a tasty dip for French fries and shrimp or calamari.

Walt Scott, Snappy Sauce Co.'s Vice President says, “Our new website gives us the opportunity to share our exciting vision for the Snappy Sauce line. It's going to be much easier now to involve others in our future plans; and because of this, not only will all of our business relationships improve, so will our product. That's a win-win no matter which way you look at it.”

About SnappySauce.com:
SnappySauce.com, designed by www.imprintink.com, is the new online home for original Snappy Sauce steak sauce.

For more information:
Contact Snappy Sauce online at http://www.snappysauce.com/contact.php
Learn more about original Snappy Sauce steak sauce: http://www.snappysauce.com/product.html
Read our latest news: http://www.snappysauce.com/news.php

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

September 02, 2005

Flavored Syrup Company Helps Coffee Shops Make Premium Italian Syrups

Dripp Simple Syrups, an Italian flavored syrup concentrate company, has created a way for coffee shops and restaurants to make their own premium flavored syrups in minutes a week. Dripp Simple Syrups offers over 120 syrup flavors for use in coffees and other beverages.

(PRWEB) September 2, 2005 -- Dripp Simple Syrups, an Italian flavored syrup concentrate company, has created a way for coffee shops and restaurants to cut their flavored syrup supply costs by more than 50 percent.

Using the same quality concentrate ingredients that all the major syrup companies use, coffee shops and restaurants can make their own premium flavored syrups “in-house,” spending only minutes a week in production and taking full control of the overall quality of their coffee products.

“Everyone has been very impressed with the depth of our flavors. We wanted them to be genuine and intense, and we weren't about to sacrifice quality to save money. Our customers won't have to either,” said Jamin Johnson, Founder and President of Dripp Simple Syrups. “I am very excited that people can improve the quality of a product and save this much money at the same time. This is almost unheard of in most business situations, especially in the coffee business.”

In order to compete with major flavored syrup manufacturers like Da Vinci, Baristella, and Torani, the Dripp Simple Syrup flavors had to taste the same every time and be easy to make. Johnson discovered a method that creates bold and rich flavors and takes only a few minutes to make a week's supply of flavored syrup. “The Strawberry syrup tastes and smells like real strawberries, not strawberry syrup, and can be ready to use in about five minutes,” said Johnson.

Brook Carter, a purchaser with Oklahoma-based coffee house Java Dave's, wishes this concept had been available years ago.

“We were interested initially because of the savings, but now we're hooked because of the convenience,” claimed Carter. “Dripp Simple Syrups gives us the ability to carry a larger assortment of flavors and keep more of those flavors in stock because we have less money tied up in inventory."

Dripp Simple Syrups offers over 120 syrup flavors for use in coffees and other beverages, from standards to specialty flavors, including:
* Key lime
* White Chocolate Macadamia Nut
* Butter Rum
* Hot Cinnamon
* Boysenberry

“The most expensive ingredient in a specialty coffee drink is the flavored syrup,” said Johnson, “and it's the one ingredient you can make yourself and still save money.”

There's no expensive equipment to buy, and to further increase the savings, Dripp Simple Syrups is offering free shipping on first time orders and 20 percent off on any order of three cases or more.

To enter Dripp Simple Syrup's monthly contest to win a free case of flavored syrup, to see a full list of the 120 available syrup flavors, or to learn more about making flavored syrup, visit www.Dripp.com.

About Dripp Simple Syrups:
Dripp Simple Syrups is an Italian syrup concentrate company designed to help businesses save money on their flavored syrup supply cost by making their own premium flavored syrup, quickly and easily, taking full control of the overall quality of their coffee products.

Marketing for Press Release provided by Xeal Inc.

Posted by Industrial-Manufacturing at 04:27 AM | Comments (0)

Going Bananas

Biotechnology may help save banana variety threatened by fungus.

(PRWEB) September 2, 2005 -- The United States may be the world’s biggest banana republic.

Bananas are Americans’ favorite fruit. We eat more than 26 pounds of them per person each year. Apples come in a distant second, at less than 17 pounds.

Perhaps that explains why the produce guy at your local grocery store whistles to the tune of “peelings, nothing more than peelings.” In a few short years, however, he may hum a new melody: The old Tin Pan Alley song, “Yes, We Have No Bananas.”

"That’s because a nasty fungus now threatens to wipe out the global stock of Cavendish bananas--a sweet variety that Americans savor," says Dean Kleckner, Chairman of Truth About Trade and Technology. "The fungus gives rise to the deadly Panama disease. Despite its name, Panama disease has not yet hit Latin America, the place from which we import most of our bananas. But it has ravaged plantations across Southeast Asia and there’s probably no stopping it from making its way into our hemisphere."

“How much time is left for the Cavendish?” asks Popular Science magazine in its current issue. “Some scientists say five years; some say 10.”

One thing is certain: Time is ticking out. The trees that grow Cavendish bananas are genetically identical. That means they’re equally vulnerable to Panama disease. If we do nothing, fungus will kill them all.

Cavendish bananas are not the only types of bananas out there. Anybody who has eaten a plantain knows that bananas are a diverse fruit. The Cavendish is known for its sweet and creamy flavor; plantains taste starchy, like potatoes.

The Cavendish wasn’t always available. In the first half of the 20th century, most Americans ate the Gros Michel banana. But when an earlier disease annihilated it, conventional breeding methods developed the Cavendish.

Unfortunately, there’s nothing easy about breeding a substitute.

You’ve probably heard the old joke: What’s the difference between a yellow banana and a brown banana? Answer: A few days.

One of the great strengths of the Cavendish banana is that it doesn’t ripen too quickly as it travels between countries. The bottom line is that the Cavendish benefits from several traits that make it an outstanding food. Flavor is just one of them. Replacing it won’t necessarily be easy or cheap.

It may not even be totally successful. Some old timers insist that today’s Cavendish bananas just aren’t as yummy as the Gros Michel.

So even if Panama disease drives the Cavendish to extinction, some new banana may take its place. But will it be as good? When an all-star pitcher goes on the disabled list the new guy called up from the minor leagues doesn’t automatically throw with the same velocity or control.

And how long before Panama disease mutates into a newly lethal form?

"This is where biotechnology can play a useful role. In the 1960s, when the Gros Michel was in its final days, scientists didn’t have access to the agricultural tools that we take for granted in the 21st century," adds Kleckner.

Today, the banana genome is almost fully decoded--and we may be able to give the Cavendish what it needs to fight off Panama disease. One researcher already has figured out how to defend bananas from a leaf-spot disease called Black Sigatoka (a name that should belong to the villain in a superhero movie). He simply transplanted some genes from radishes, which are naturally resistant to Black Sigatoka.

Similar ingenuity may help the Cavendish survive Panama disease, perhaps forever. It wouldn’t be the first time biotechnology has saved a tropical fruit: Several years ago, a similar effort rescued Hawaii’s papaya industry from a looming disease disaster.

It’s entirely possible that conventional breeding methods will come up with at least a temporary solution to the problem of Panama disease. But we could also find ourselves in a New Coke predicament, with food-industry honchos telling us that they’ve invented something newer and better, when we consumers know the truth.

"As for me, I like to stick with the tried and true, which means Cavendish bananas as well as scientifically proven methods of biotechnology," concludes Kleckner

If we say no to biotechnology, it may not be long before the banana splits.

Posted by Industrial-Manufacturing at 04:26 AM | Comments (0)

Former Illy Caffe Region Sales Manager Selected to Lead Palm Beach Coffee Roasters Sales and New Business Division

"Palm Beach Coffee Roasters has based its success on delivering to its clients the best quality and freshest cup of coffee in South Florida," said owner Steven Krook, a successful real estate developer and business leader.

Palm Beach, FL (PRWEB) September 2, 2005 -- Palm Beach Coffee Roasters, the leading gourmet coffee roaster company in south Florida, today announced the appointment of Joe Jennings as Sales and New Business Division Manager.

“Joe Jennings brings to Palm Beach Coffee Roasters impressive credentials in building great companies,” said general manager, Jose Menendez. “We’re thrilled to have found the ideal sales leader to help taking Palm Beach Coffee Roasters to the next level.”

Prior to joining Palm Beach Coffee Roasters, Jennings was the region sales manager of Illy Caffe, a leading coffee company based in Trieste, Italy. Under his leadership the company grew its customer base over 20% each year. Jennings also has extensive experience in sales management and sales development in the gourmet coffee and tea industries.

“Palm Beach Coffee Roasters has based its success on delivering to its clients the best quality and freshest cup of coffee in South Florida,” said owner Steven Krook, a successful real estate developer and business leader.

“Palm Beach Coffee Roasters has improved the coffee industry in south Florida by developing coffee program’s that are as unique as each one of your properties. Private blends and packaging are available for everyone from industry trade to restaurants and consumers looking for specials occasions or event specialties. Also our largest variety of single origin, espressos, organic, rainforest alliance certified and flavored coffees set us apart in the industry,” said Jennings, who has 20 years of sales and executive management experience in the coffee business.

Palm Beach Coffee Roasters will be launching these programs at the Florida Restaurant Association in Orlando, Fl. on September 9th through the 12th. Stop by at booth # 2005 to see what we have to offer for your establishment.

For additional information please visit: www.pbcoffeeroasters.com

Contact Information:
Eduardo Guart
The Road Media Group
(305) 799-4141

Posted by Industrial-Manufacturing at 04:25 AM | Comments (0)

AmericanSpice.com Features New Hurricane Supplies Department

AmericanSpice.com has put together a comprehensive list of supplies allowing for the preparation for disaster before it strikes.

(PRWEB) September 2, 2005 -- In response to many customer requests, AmericanSpice.com has departmentalized an extensive list of basic food items that can be easily prepared after a hurricane.

“Without electricity most victims of a hurricane are without the ability to prepare basic dishes. We’ve assembled a wide-ranging list of items which include many dehydrated products like apple bits, pineapple and mango slices to soup bases, instant potatoes and dried milk products,” said Executive Chef Dan Turkette.

The company has additional plans to offer cook stoves, cooking pellets first aid kits and bottled water in association with a local survival company. In addition they will soon offer pre-packaged kits designed for two, four and six people that will be self-contained in five and ten gallon re-sealable buckets.

Unless someone has been in a major disaster or evacuation, they have the attitude that it is not going to happen to them. Plans developed by both civilian organizations and municipalities usually take at least 3 days or more to get under way and begin giving assistance to those in need. That means that there is a good chance that many will be unable to sustain for more than a few days.

“Our intention is to provide people an easy way to have basic food items on-hand in the event of an emergency,” stated Turkette.

Posted by Industrial-Manufacturing at 04:25 AM | Comments (0)

September 01, 2005

Hudson Valley's Finest Chefs Share Their Cooking Secrets During the Hudson Valley Wine Fest

The 4th Annual Hudson Valley Wine Fest to be held at the Greig Farm in Red Hook, NY on September 9th, 10th and 11th will once again feature the Gourmet Food Showcase where local celebrity chefs will perform free cooking demonstrations to attendees of the Fest.

Red Hook, NY (PRWEB) September 1, 2005 -– The 4th Annual Hudson Valley Wine Fest to be held at the Greig Farm in Red Hook, NY on September 9th, 10th and 11th will once again feature the Gourmet Food Showcase where local celebrity chefs will perform free cooking demonstrations to attendees of the Fest. Sponsored by WineRacks.com, Viking Range, Ackerman’s Appliance, The Kitchen Drawer, and Kingston Kitchen and Restaurant Supply, this year’s Gourmet Food Showcase welcomes returning demonstrators Andrew Selz of Culinary Home Education with Friends (C.H.E.F), Dan Budd of Taste Budd’s Chocolate Desserts and Jean Jaques Carquillat of Le Canard Enchaine, as well as newcomers to the Fest demonstration stage, Ric Orlando of New World Home Cooking, Josh Kroner of The Terrapin, Jesse Frederick of Gigi Trattoria and Jessica Applestone of Fleischer’s Meats.

The demonstrating chefs at this year’s Wine Fest have a varied and extensive background, not only in food preparation, but also in educating the public about food and wine. Chef Andrew Selz is owner and founder of Culinary Home Education with Friends, C.H.E.F. Chef Selz forte is exclusive private events and he specializes in culinary education whether it is in a private home, corporate environment or large fundraisers. Chef Selz also specializes in research and development for which he has developed his own gourmet product line that can be found in specialty stores in the Hudson Valley. He will be explain how to “Enhance Salad Dressings with Wine” as well as “Cedar Plank Cooking” in addition to demonstrating a great new product – The Freedom Grill.

Ric Orlando, chef-owner of New World Home Cooking in Woodstock New York will be demonstrating “Asian Food with Wine”. Ric learned the art of chef-dom from the bottom up, starting as a dishwasher, moving to salad man and up from there. Great chefs he worked under such as Bob Kinkaid, Emmet Fox & Jake Jacubus, inspired his cooking. His unique style of World Cuisine was formed by combining the essential knowledge these chefs provided him with his curiosity and enthusiasm for ethnic foods in their own element (or as he says "eating in the neighborhoods"). In his public television series “Ric Orlando’s TV Kitchen”, Ric helps his audience to prepare excellent tasting and exciting food using 'clean' food. That is, using ingredients that are pure, healthy, organic and environmentally sustainable.

Once again Chef Dan Budd will regale us with one of his marvelous chocolate creations. This year it will be “Drunken Berries with White Chocolate Sabayon”. Chef Budd has been the pastry chef at such famous eateries as New York Cities River Cafe and Adrienne and was the opening pastry chef of the highly acclaimed Park Avenue Cafe in both New York and Chicago. Both Chocolatier and Pastry Art and Design magazines have named Chef Budd on their lists of the "Ten best pastry chefs in America". He has spent 5 1/2 years sharing his knowledge with others as a full time Associate Professor in Baking and Pastry Arts at The Culinary Institute of America, our nations most prestigious culinary and pastry arts college and this will be his fourth year appearing at the Hudson Valley Wine Fest.

You can learn to make “The Perfect Risotto” from Jesse Frederick of Gigi Trattoria in Rhinebeck; Jessica Applestone of Fleischer’s meats will educate us on the uses and advantages of organic meats, Josh Kroner and Jean Jaques Carquillat will be cooking up some surprises as well. So come taste New York State’s best wines and enjoy food from some of the best chefs in the Hudson Valley during the Hudson Valley Wine and Food Fest, September 10th and 11th at the Greig Farm in Red Hook, NY. Fest hours are from 10am to 5pm with cooking demonstrations running throughout both days. For more information visit www.hudsonvalleywinefest.com or call toll-free, 888-687-2517.

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

Mrs. Smith's™ Dessert Packaging Make-Over Spurs Double-Take in Freezer Aisles

Pie-maker gets a brand new look.

Atlanta, GA (PRWEB via PR Web Direct) September 1, 2005 -- Mrs. Smith's™, best known for its traditional dessert and bake-it-fresh pie has become the next make-over marvel. After sporting the same basic look for many years, Mrs. Smith's has completely re-designed its product packaging with a bold, blue, banner logo, appetizing photography, and easy-to-shop, color-coded category names.

"It's the double-take that we're after," explained Bob Trombino, Senior Director of Marketing and Category Leadership for Schwan's Bakery, Inc. which sells Mrs. Smith's desserts and breakfast treats. "With the new packaging we have created a dominant presence which encourages consumers to shop the entire Mrs. Smith's brand. We want consumers to shop for their favorite product and try other Mrs. Smith's varieties, as well."

Mrs. Smith's family of products now include eight, easy-to-spot categories. Categories include: Traditional Recipes, Special Recipes, Soda Shoppe Favorites, Classic Cream Favorites, Classic Cobblers, Classic Crisps, Homestyle Cakes, and Bakery Specialties.

Mrs. Smith's Traditional Recipes feature some of the brands most popular and delicious pie selections: Apple, Dutch Apple Crumb, Blueberry, Red Raspberry, Cherry, Peach, Hearty Pumpkin, Sweet Potato, Pumpkin Custard, Coconut Custard, and Mince.

Mrs. Smith's Special Recipes are bold variations on the most popular, traditional pie favorites. These include Deep Dish Apple, Apple Crumb, Blueberry Crumb, Deep Dish Peach, Deep Dish Cherry Crumb, Homemade Pumpkin, No Sugar Added Apple Crumb, and the newest offerings, Deep Dish Berry Burst and Cinnabon Apple Crumb. For the make-your-own cooks, Mrs. Smith’s offers Deep Dish Pie Shells with a buttery, home-styled taste.

Mrs. Smith's Soda Shoppe Favorites are rich, creamy dessert treats that can be thawed and served anytime. These include Boston Cream Pie, Lemon Meringue, Chocolate Cream, and Coconut Cream Pie. Mrs. Smith's Classic Cream Favorites are delicious, premium cream desserts, including French Silk Chocolate Pie and Key Lime Pie.

Mrs. Smith's Classic Cobblers are made with plump, sweet, fruit and Mrs. Smith's home-style crusts. Choices include Blackberry, Peach, Cherry Crumb, and Apple Crumb.

Classic Crisps are made with delicious fruit topped with almond granola, brown sugar and cinnamon. These include Apple Crisp, Blueberry Crisp, and the newest Blackberry Crisp. Mrs. Smith's Homestyle Carrot Cake is moist, rich in flavor, and baked with the same made-from-scratch secrets as Mrs. Smith's popular pies.

Other new additions to the Mrs. Smith's family are: Cinnabon Coffee Cake, Cinnabon Pecan Coffee Cake, Honey Buns and five-flavors of Pour A Quiche. These are all featured under the Bakery Specialties banner.

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 dessert products can be found at supermarkets nationwide. For more information on Mrs. Smith's, contact www.mrssmiths.com.

Contact:
Deb McGhee Speights
Veux Marketing, Inc.
(404) 975-4857

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