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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