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October 28, 2005
Thumbs Up for Hot Bunns – Sensation Great Deal for the Holidays at PODhead.com
PODhead.com, LLC kicks off the holiday season with the BUNN My Café /Sensation Great Deal. This combination is the ideal holiday gift for the gourmet coffee connoisseurs on your list.
(PRWEB) October 28, 2005 -- PODhead.com, LLC kicks off the holiday season with the BUNN My Café /Sensation Great Deal. This combination is the ideal holiday gift for the gourmet coffee connoisseurs on your list. Even better, why not treat yourself with the Bunn My Café and a well stocked variety of Ae-Sensation coffee pods? Holiday entertainers will be amazed with their barista capabilities and appreciate the convenience of preparing a variety of delicious cups of hot coffee in no time. PODhead.com discovered through their growing number of loyal customers, that the Ae-Sensation coffee pods and the Bunn My Cafe' are the perfect match! Larry H., a customer from California, raves about the Bunn/Sensation combo by saying “I've been using PODhead pods since I got my Senseo last year. I'm really enjoying the (Ae-Sensation) Narragansett, Mexican, Colombian and Brasil. Boy, I'd better drink fast so I can try more! But now the real quality of the Podhead coffee pods has finally been realized. The Bunn My Café is, without a doubt, the best pod coffeemaker, available for home use on the market…What can I say! Podhead Sensation coffee pods and a Bunn My Café, I've died and gone to coffee heaven!”
BUNN is well known for their commitment to high-quality construction, superior service and technical support, along with their long-standing reputation for innovation in the beverage equipment industry. The Bunn My Café is no exception. It’s excellent quality and resulting delicious cup of coffee with Ae-Sensation coffee pods is the reason why PODhead.com chose to offer the Bunn My Café on their website, www.podhead.com . PODhead.com is an authorized Bunn My Café Commercial Grade Pod Brewer dealer and a recommended coffee pod dealer.
For those out of the loop, a coffee pod is a measured portion of ground coffee, compressed between two biodegradable paper sheets. By using a purpose-built coffee pod machine such as the Bunn My Café, the pod allows anyone to make an excellent cup of coffee in no time. Pods are easy to use, convenient and mess free, for a consistently delicious freshly brewed cup of coffee. PODhead.com carries 24 varieties of Ae-Sensation 10+ gram individually packaged coffee pods, all of which are master roasted and produced in the United States.
PODhead.com customers, a.k.a. PODheads, are drinking up the three very popular arabica blends; Milano Espresso Roast, Narragansett Blend, and Paris French Roast. Single taste coffee PODhead aficionados enjoy the Brasil Santos, Colombia Medellin Supremo, Kenya “AA” washed and those who want to splurge or have a very special person on their gift list, love the full bodied and well rounded Ae-Sensation Jamaica Blue Mountain coffee pods. PODhead.com doesn’t leave out those who love to sip on decaf, half-caf, double-caf, flavored and organic coffee drinkers either.
Ae-Sensation coffee pods will brew ever fresh, superior quality gourmet coffee anytime of the day with the Bunn My Cafe'. To launch the Bunn My Café on their website, www.podhead.com , PODhead.com is offering the BUNN My Café at the wholesale price of $175.00 with a minimum purchase of $100.00 worth of their exceptional Ae-Sensation 10+gram gourmet coffee pods.
PODhead.com gives thumbs up to Bunn for creating the Bunn My Café, the only serious pod machine on the market that allows their customers to truly enjoy the quality of Ae-Sensation coffee pods. Definitely the perfect gift for the upcoming holidays!
About PODhead.com, LLC
Based in Narragansett, Rhode Island, PODhead.com launched its privately owned internet based retail business in 2003 to provide espresso pod customers with a large variety of the freshest, highest quality E.S.E. espresso pod products around at the best prices. PODhead.com was the first website dedicated solely for espresso pods and their related products and has become the leading authority in the espresso and coffee pod business. Soon after the Melitta One:One and the Senseo coffee pod makers were introduced to the American market, PODhead.com produced their own Arabica Express coffee pods with 20 varieties of Melitta One:One style coffee pods and 24 varieties of Ae-Sensation 10+ gram Senseo and Bunn My Café friendly coffee pods. PODhead.com has become the leader in providing alternative gourmet coffee pods to the ever growing single serve coffee pod movement. Brands and products sold at www.podhead.com include their very own Ae-Sensation and Arabica Express coffee pods master roasted and produced in the United States, and espresso pods from reputable Italian coffee producing companies such as Bristot, Compagnia dell'Arabica, Miscela d'Oro, Caffé Diana, Lucaffe, and Lavazza.
Posted by Industrial-Manufacturing at 01:07 AM | Comments (0)
CrunchTime! Information Systems Named One of the Fastest Growing Technology Companies in North America on the 2005 Deloitte Technology Fast 500
Boston-based provider of restaurant software achieves this distinction for the second time in three years.
Boston, MA (PRWEB) October 28, 2005 -- CrunchTime! Information Systems, a developer of enterprise back office software for the restaurant and hospitality industry, announced their inclusion to the prestigious 2005 Deloitte Technology Fast 500, a ranking of the 500 fastest growing technology companies in North America. Rankings are based on percentage revenue growth over five years, from 2000–2004. CrunchTime! grew 281%.
“Our continued growth and success is a direct result of the commitment our staff has made to delivering excellence to the marketplace. As a result, some of the largest and most demanding food and beverage providers in the world are committed to long term partnerships with our company,” said Bill Bellissimo, the company’s president.
“Making the Deloitte Technology Fast 500 on multiple occasions is a great accomplishment in today’s competitive technology industry,” said Tony Kern, deputy national managing principal of Deloitte’s Technology, Media & Telecommunications industry practice. “We congratulate CrunchTime! Information Systems on being one of the 500 fastest growing technology companies in North America.”
The Fast 500 list is compiled from Deloitte’s 15 regional North American Fast 50 lists, nominations submitted directly to the Fast 500, and public company database research.
About CrunchTime! Information Systems
CrunchTime! Information Systems is the leading provider of web-based Back Office applications for the restaurant and food service industries. CrunchTime!'s clients include multi-unit restaurants, cruise lines, hotels and food service management companies around the world including Carlson Restaurants Worldwide, Back Bay Restaurant Group, Carnival Cruise Lines, Sodexho, and Royal Caribbean Cruise Lines. CrunchTime! restaurant software helps our customers reduce food & beverage costs, drive labor efficiencies and better manage the quality and consistency of their food service 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 01:06 AM | Comments (0)
Vending Solutions, LLC. Promotes Rick Totten to National Sales Director
Vending Solutions announced it has promoted Rick Totten to National Sales Director. His responsibilities will include the oversight of both outbound and inbound sales, client retention and marketing.
Seattle, WA (PRWEB) October 28, 2005 -- Vending Solutions announced it has promoted Rick Totten to National Sales Director. His responsibilities will include the oversight of both outbound and inbound sales, client retention and marketing.
Rick Totten has worked at Vending Solutions for over 5 years. During his tenure, Mr. Totten has had direct involvement in taking the company from a mid-level company to one of the industry leaders in vending management.
“I am happy all my hard work in the vending industry has paid off. I am really excited at the opportunity to work directly with the entire Vending Solutions sales staff. We have some great new faces around here and it’s time to kick things off to the next level. I have ambitious goals for next year and the years to come. I know working together we will be more successful than ever before,” said Rick when asked about the new position.
Mr. Totten believes he can increase sales dramatically by teaching the sales department the tactics created and developed from his insurance background as well at the training he has received in his years at Vending Solutions.
“Improvement is constant. No matter how good you are there is always a way to be better. That’s the mentality I want our sales force to have. My new training program is going to help determine where we can improve. I’ll work directly with each sales person to ensure they reach both our short term and long term goals,” said Rick in reference to Vending Solutions sales training program.
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 schools, malls, and many other locations.
Posted by Industrial-Manufacturing at 01:05 AM | Comments (0)
Two Utah Entrepreneurs to Release New Gourmet BBQ Sauces
The food industry is about to have a new line of Barbeque Sauces in the family.
(PRWEB) October 28, 2005 -- Bruce Barbre and Shawn Bucher of Orem, Utah, are about to release a new line of gourmet barbeque sauces. Months of hard work are about to pay off as they plan to offer their line of gourmet sauces as private labels to several sporting goods & hunting store chains and under their own label to local grocery stores in the Utah area and to a major food distribution center that supplies over 500 stores on the west coast of the United States of America.
Bruce's background is in marketing and business management while Shawn's expertise is in the food and beverage industry. Bruce and Shawn are proud to welcome Garrett McFarland to the company. Garrett's expertise is in art and he will be heading the art department as well as advertising.
The name of this new line of sauces is SizziQ TM Gourmet Sauces and three of the first sauces to be distributed which are now available are: Strawberry BBQ, Raspberry BBQ and Cinnamon Peach BBQ. Two more sauces will be available before the first week of November with more on the way. These sauces are made of all natural ingredients and from the taste testing that the SizziQ team has done, these sauces have proven to be a winner among children as well as adults.
SizziQ TM is currently starting to build a customer base for their new line of BBQ sauces and are raising their bridge capital to create formal documents for the company then they will raise initial operating capital to ramp up their production and distribution.
"When we first came up with the idea, we didn't have any idea of the magnitude of this,” Bruce states. "As I began developing the initial business overview and we spoke with local buyers we realized that we were tapping into a very lucrative market."
SizziQ TM expects to have their sauces in many stores in the western USA well before summer of 2006 and be well on their way to entering stores and other outlets on the Eastern USA before end of 2006. Specialty stores that offer outdoors products who would like to have their own private label for this line of gourmet BBQ sauces are encouraged to contact the SizziQ TM team to discuss terms and labeling information.
For further information about SizziQ TM including products, purchasing, investor relations and other information visit http://SizziQ.com. All inquiries will be replied to as quickly as possible.
Posted by Industrial-Manufacturing at 01:05 AM | Comments (0)
Sales of Energy Supplement Products in the United States Increased from $2 Billion in 1998 to $5 Billion in 2003 and Is Expected to Reach $8 Billion by 2008
Dublin (PRWEB) October 28, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26544) has announced the addition of Energy Supplements in the United States to their offering
About this report
Originally marketed to athletes, and then almost exclusively to young people, the energy supplements category is moving rapidly into the mainstream. Sales of energy bars, energy drinks, and liquid/powder protein drinks advanced from $2 billion in 1998 to $5 billion in 2003. We project sales will reach $8 billion in 2008. Younger adults and athletes still form a core consumer group for the category, but older consumers are quickly adopting the newer protein drinks and energy bars. Much of this new acceptance has come on the heels of new product formulation breakthroughs precisely at a time when older adults were looking for healthier foods and beverages.
In this report, we analyze three segments of the energy supplement market: energy bars, energy drinks and liquid/powder protein drinks. These segments make for an interesting case study about selling products on an energy platform, as in most cases, they are each marketed separately. Until 2001 there was virtually no overlap between brands or manufacturers in any of the three segments. The markets for protein drinks and energy bars have become more closely related, as both move closer to the mainstream.
Despite their differences, energy bars, energy drinks, and protein drinks each convey such a clear message of energy, convenience, and lifestyle that they create a family of related products. The reasons for consuming each may be very different, but users of any one of the three segments tend to participate in at least two of the three segments. Understanding the relationship between consumer attitudes and use of energy supplements will be key to manufacturers participating in any of the segments, and especially to those bridging the gap between them.
The original consumer research helps you unravel the reasoning behind consumer purchasing decisions. The results are analyzed by age, gender, income, ethnicity and other demographic characteristics. For example, in energy bars, a tendency towards consumption by Hispanics emerged in 2004 that did not show in 2001 (31% penetration, up from 20%). Keeping an eye to these emerging trends will help manufacturers effectively target and win over new customers.
For the purposes of this report, energy supplements are defined as foods or beverages that specifically claim to provide an energy or stimulation boost. Marketing for these products stresses energy; many generally include active ingredients such as glucose, caffeine and taurine, as well as other health-oriented ingredients such as ginseng and various vitamins and minerals. Other products contained in the definition feature proteins and/or carbohydrates and also have a marketing claim for added energy benefits.
This report is defined as including three distinct segments of the energy supplement market:
cereal bars promoted explicitly on an energy platform such as PowerBar, BALANCE Bar, and CLIF Bar
energy/stimulant drinks such as Red Bull, SoBe, and KMX
powdered/protein drinks such as GNC ProPerformance, MET-Rx, Richardson, EAS Myoplex and EAS AdvantEdge
Excluded from this report are:
cereal or granola bars that do not make a specific claim to provide energy (analyzed in Cereal Bars—U.S. consumer intelligence, September 2002), sports drinks such as Gatorade that perform a largely rehydrating function (analyzed in RTD Non-Carbonated Beverages—U.S. consumer intelligence, January 2004)
soft drinks
diet aids (e.g. Slim-Fast) and meal replacement products (analyzed in Weight Control—U.S. consumer intelligence, June 2003), unless they are also marketed with an energy benefit statement as in some Atkins Diet products
vitamins and minerals
This report contains IRI InfoScan data.
This report contains US IRI InfoScan data.
For more information visit http://www.researchandmarkets.com/reports/c26544
Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980
Posted by Industrial-Manufacturing at 01:04 AM | Comments (0)
Competition From Other Markets and Private Labels Has Resulted in a Decline of 5% Over the Last 5 Years in the Canned Fruit and Vegetable Market in the United States
Dublin (PRWEB) October 28, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26548) has announced the addition of Canned Fruit & Vegetables in the United States to their offering
The market for canned fruit and vegetables in the U.S. exhibits signs of slow decline. Sales of canned fruit and vegetables decreased 5% in current dollars from 2000 to 2005, from $3.8 billion to $3.6 billion. Still, canned fruit and vegetables are present in three-quarters of all U.S. households. Declining sales are related to competition from other markets and the popularity of private labels within the canned fruit market--both driving the price point downward.
Also affecting the market is the long-term trend of consumers moving away from cooking meals at home. The availability of other convenient produce options, such as pre-cut fruit and vegetables and bagged salads, also negatively impact the market. Agricultural advances have also made many forms of produce that were previously seasonal available year-round, creating less demand for canned versions.
Since the majority of canned fruit and vegetable offerings have not changed in terms of packaging formats, innovative products tend to be growth drivers for the category. Product lines that experienced growth include those packaged in glass bottles rather than cans, ethnic and regional items, and those with inventive flavors. Also showing growth are single serving containers, which appeal to consumers as average household size decreases.
Without a significant change in the perception of canned fruit and vegetables, the category will continue to approach the level of differentiation and positioning of commodity products. Increased uptake of private labels, which currently account for more sales than the top two brands combined, will certainly continue to erode the positioning of branded products in this sector.
For the purposes of this report, the following definitions have been used:
"Canned vegetables" includes all tinned vegetables, but sometimes in bottles or jars, except tomatoes and baked beans.
"Canned fruit" includes all tinned fruit, but sometimes also in bottles, jars, or plastic. Products may be canned in water, juice, or syrup.
This report excludes:
canned tomatoes, tomato sauce or paste
baked beans
canned fruit pie filling
juice of any kind
fresh, frozen, dried, or glazed fruit or vegetables
refrigerated or marinated fruit or vegetables
fruit butter
fruit-flavored syrup
pickles, relish, olives
This report contains US IRI InfoScan data.
For more information visit http://www.researchandmarkets.com/reports/c26548
Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980
Posted by Industrial-Manufacturing at 01:03 AM | Comments (0)
October 27, 2005
Le’s Quinplex® ‘White’ Machinery Lubricants ‘Enhanced’ To Provide Only True ‘Ep’ Food Grade Grease Available
Lubrication Engineers Inc (LE) is pleased to announce that their market-leading QUINPLEX® range of H1 food grade ‘white’ greases, LE4023, LE4024 & LE4025 Food Machinery Lubricants (QFML), have been re-launched with a series of performance improvements & ‘enhancements.’ The crucial component of these H1 greases is still LE’s exclusive and proprietary additive QUINPLEX®, which improves the greases’ water resistance, tackiness (for adherence), cohesion, and finally by forming an outstanding barrier against rust & corrosion. The most significant ‘enhancement’ is an increase of the Timken OK Load ASTM D-2509 – where these QUINPLEX® ‘white’ greases now carry a 50lbs load.
FORT WORTH, Texas, (PRWEB) October 27, 2005 -- Lubrication Engineers Inc (LE) is pleased to announce that their market-leading QUINPLEX® range of H1 food grade ‘white’ greases, LE4023, LE4024 & LE4025 Food Machinery Lubricants (QFML), have been re-launched with a series of performance improvements & ‘enhancements.’ The crucial component of these H1 greases is still LE’s exclusive and proprietary additive QUINPLEX®, which improves the greases’ water resistance, tackiness (for adherence), cohesion, and finally by forming an outstanding barrier against rust & corrosion. The most significant ‘enhancement’ is an increase of the Timken OK Load ASTM D-2509 – where these QUINPLEX® ‘white’ greases now carry a 50lbs load. Other enhancements include the use of synthetic & mineral H1 base stocks, higher dropping point for improved high temperature performance and greater water spray off resistance than the already excellent value of the previous QUINPLEX® greases. In comparative tests versus similar competitive products, QUINPLEX® outperformed all others.
It is well known that the food industry consistently provides some of the harshest environmental conditions for machinery. These LE enhancements mean the food industry can now expect a more superior performance from LE QUINPLEX® Food Machinery Lubricants in the difficult environments that plague food processing plants. These NSF registered / USDA Authorised H1 heavy duty, semi-synthetic lubricants will not wash out, pound out or melt & run under these severe conditions.
The enhanced QUINPLEX® Food Machinery Lubricants undertook a series of four ASTM tests against seven competitive NLGI-2 products and produced outstanding performance results:
Timken OK Load ASTM D-2509
QFML’s 50lbs load is 30lbs heavier than competitors
Resistance to Water Spray Off ASTM D-4049
QFML resists water spray off loss over 3 times better
Oxidation Stability, PDSC, ASTM D-5483
QFML has oxidation stability that is 4 times better
Load Wear Index (LWI) ASTM D-2596
QFML has LWI that is 22.7% higher than competitors
They are white, water resistant, combat high temperatures, cling to metal, are rust & corrosion inhibited & mechanically stable. They now also provide the most extreme pressure performance available for food grade greases. QUINPLEX’s® even greater resistance to water washout is significant as it eliminates corrosion related failures of the bearings; often the most common cause of failure. The increased adhesiveness results in much less grease being used as it will stay where it is put, reducing the amount that needs to be added. Food plants generally only use a quarter of the amount of grease that was used before QUINPLEX® was introduced.
QUINPLEX® Food Machinery Lubricants are recommended for use in bakeries, bottling plants, dairies, canneries, hospitals, meat packing plants, frozen food & other food processing plants. Grease-lubricated applications in these industries include: blenders, slicers, conveyors, knives, food carts, filling machines etc
“For many years, QUINPLEX® has consistently provided outstanding lubrication for food processing machinery worldwide. Our latest enhancements to an already very successful product line means that LE now has the only true EP food grade grease available. We are excited about the increased commercial advantages these new products will contribute to our valued customers,” commented Jeff Turner, Vice President Lubrication Engineers Inc.
Lubrication Engineers Inc, USA has been a leader in lubricants since 1951. LE manufactures and markets a comprehensive line of heavy-duty, premium quality lubricants formulated from the highest quality 100% select paraffinic base stocks. These lubricants are manufactured under an ISO9001:2000 certified quality system at a state of the art plant in Wichita, Kansas, USA.
LE’s objective: increase your profitability. LE products are designed to increase profitability through: longer equipment life, extended service intervals (reduced lubricant consumption), energy reductions, reliability (less downtime), fewer repairs (fewer parts & less labour) as well as less inventory (multi-purpose products) LE products are available worldwide (outside USA, Canada & Mexico) through LE International AG’s network of over 55 distributors.
For information on your nearest LE International Distributor please contact: LE Inc Telephone: +1 817 834 6321 Email: e-mail protected from spam bots Visit: www.le-inc.com or www.le-international.com
NOTES FOR EDITORS – Lubrication Engineers Inc www.le-inc.com
LE Products
Versatile lubricants with unequalled performance - LE products are designed to give unmatched performance in virtually any application operating under conditions that vary from normal to severe.
LE has dedicated their resources to continually provide customers with high performance, consistent quality lubricants:
• R&D continually investigates advanced technology to develop tomorrow’s lubricants. LE’s own additive company, The Almasol Corporation, perfected wear-reducing additives which have been used on every US manned space mission.
• Customers benefit from LE’s four exclusive and proprietary additives:
ALMASOL® – Greatly reduces friction, heat & wear while withstanding very high loads and temperatures up to 1900°F (1038°C)
MONOLEC® – Vastly increases oil film strength while reducing friction, heat and wear.
QUINPLEX® – Provides water and moisture resistance.
PYROSHIELD® – For use in extreme heavy duty and shock loading
• Superior base oils – LE’s petroleum lubricants contain 100% Mid-Continent paraffinic base oils. Using special refining techniques, these base oils have a saturated molecular structure similar to the synthetic PAO’s. Thus, they offer excellent oxidation resistance, superior lubricity, long life and few deposits / sludge.
Lubrication Engineers is the single lubrication source for:
Greases, Open & Enclosed gear lubricants, Food grade lubricants, Power fluids, Fuel supplements, Engine Oils, Hydraulic Oils, Turbine Oils, Rock Drill Oils, Compressor Oils, Synthetic Lubricants, Fuel Supplements, and Wire Rope Lubricants
Lubrication Engineers: LEADERS IN LUBRICANTS
Posted by Industrial-Manufacturing at 05:10 AM | Comments (0)
Flax USA Helps to Keep Farmers on the Farm
Cooperative effort of three farm families supports small town and produces the highest quality flax. Includes story of 94 year old woman who works in packaging and attributes longevity to taking flax daily.
Goodrich, ND (PRWEB) October 27, 2005 -- Three farming families join together to produce Omega Golden Flax Seed for Flax USA. In the small town of Goodrich, North Dakota, population 200, Flax farming is a major industry supporting the community. Producing, packaging and distributing this Omega 3–rich product for Flax USA provides income to more than 25 people.
This grassroots company is truly a “Ma & Pop” business. The Stober family, with over 100 years of Flax farming expertise, spans 5 generations. Son Jared, now a senior at the University of North Dakota, started working in the family business while in high school.
“I was able to put myself thru college working in the family business,” said Jared. “And after I graduate, I plan to use my business degree to help expand the marketing and distribution of our product.”
The Omega Golden Fax Seed, originally created by South Dakota & North Dakota State Universities to yield higher levels of Omega 3 oil, protein, and fiber, requires stringent growing criteria to produce the best hybrid seed. Not genetically modified, Golden Flax Seed is one of the richest sources of Alpha Linoleic Acid (ALA) – an omega-3 essential fatty acid – and fiber, lignan and well as other vitamins and minerals that help reduce cholesterol, fight cancer and control blood glucose levels.
Triple cleaned with a proprietary process, untouched by human hands, their Flax seed packaging process assures the highest quality product and cleanliness. Vearl Hagen, 94 years young, hand labels products as they are assembled for distribution.
“I like doing the physical work,” said Vearl. “Working here at Flax USA – and eating flax daily – keeps me young.”
Doctors, researchers, and nutritionists have described flax seed as the "perfect whole food." Because flax seeds are able to provide the body with exactly what it needs to stave off disease and maintain optimal health, adding Flax to your diet can lower your cholesterol, help you lose weight, ease the effects of menopause, boost your immune system and beat the aches and pains associated with arthritis!
There is no wonder why Mahatma Gandhi said, “Whenever flaxseeds become a regular food item among the people, there will be BETTER health.”
Flax USA is a featured product on www.onlynaturesbest.com and was recently seen on NBC News. For more information on Flax USA visit their website www.flaxusa.com.
Disclaimer:
The statements regarding the products have not been evaluated by the U.S. Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
Posted by Industrial-Manufacturing at 05:09 AM | Comments (0)
RumFest NY presents +80 Rums, Rhums, Rons & Cachacas from Around the World
Only 3 weeks to RumFest NY, 80+ Amazing Rums, an Orchard of Flavors and Finest Sipping Rums and Cachacas in the World, Hot New Cocktails and more.
(PRWEB) October 28, 2005 -- Come and pick your own luscious fruit at RumFest in NYC. From Cruzan sample raspberry, mango, coconut, pineapple, orange, banana & citrus rums plus vanilla and their most lush of all, Rum Cream.
Put some cream in my Coffee-rum, that is, from Brinley Gold rum, which also brings orange spice, vanilla and coconut rums from St. Kitts.
It’s apple-picking season and Bacardi has already prepared their newest flavor, Bacardi Apple rum, just for you. Right around the corner is Thanksgiving, a great time to pair your favorite bird with some cranberry rum from Prichard’s.
If it’s sipping you’re in to, let RumFest inspire you with Cruzan’s Estate rum Collection, Diplomatico Venezuelan rum, Ron Barcelo Dominican rum, Traveller’s One Barrel rum from Belize, Prichard’s Fine rum from Tennessee and, from Rums of Puerto Rico, Captain Morgan Private Stock and Ron Barrilito 3 Stars rums. (Tres Estrellas).
Don Q brings their Cristal rum, which you might mix up in a Mojito or other cocktail.
Mystery enshrouds Oronoco, which makes its debut this month. But, we suspect it’s from somewhere in South America, as is the portfolio of the finest collection of Cachaca’s available in the US, from Excalibur Enterprise.
Whether you choose to make your own caipirinha with Beleza Pura Cachaca or just let it flow from their painstakingly prepared Beleza Pura Caipirinha, you’ll be astounded by the quality of the cachacas in this collection.
From Santa Catarina Island off Brazil’s southern coast comes Armazem Vieira cachaca, with 3 dignified selections: ‘Esmeralda’ Solera 4 Year Old, ‘Rubi’ Solera 8 Year Old and ‘Onix’ 16 Year Old. GRM employs methods that have remained unchanged for more than three centuries and produces world-class cachacas on its farm, Fazenda dos Verdes, in the state of Minas Gerais, noted as Brazil’s finest cachaca- and gastronomy-producing region. GRM’s Silver Small Batch 2 Year Old cachaca earned Playboy Magazine’s Number 1 rating.
Cachaca Rochinha is one of many premium agricultural products of the Cachoeira Farm in Rio de Janeiro’s beautiful Paraiba Valley. Built circa 1717 and named for the abundance of water and waterfalls on its lands, Excalibur Enterprise has selected two of their finest offerings, the Single Barrel 5 Year Old, notably mellow with a warm smoky flavor and the Single Barrel 12 Year Old, exceptionally complex, with a palate that is reminiscent of the lush, smoky, peaty single malts of Scotland’s Islay. Only 1,200 bottles per year will make it to the US shores.
Tales of kill-devil, rumbullion or however one might refer to it, the origin and history of Rum, Rhum, Ron & Cachaca—was no tea party. Authors Ian Williams and David Broom bring you their latest books on the subject.
Ian Williams, Nation correspondent, documents the etymological origins of rum—“kill-devil” is one especially pungent early name for the stuff, in his book RUM; A Social and Sociable History of the Real Spirit of 1776
David Broom, award-winning drink writer (Drink! Never Mind the Peanuts; Handbook of Whisky, Spirits & Cocktails; The Connoisseur’s Guide to Whisky, Chardonnay, and Cabernet Sauvignon) presents RUM, which will be on-sale with several signed copies available for bidding at the Silent Auction, benefiting the Sky Ranch Foundation.
On Monday night, November 14, taste from among 80 different presentations of the finest rums, rhums, rons and cachacas including Starr African Rum, Cockspur Rum, Zacapa Rum, Ron Botran Rum, Rhums Clement, Sea Wynde Rum, Goslings Rum, Fazenda Mae de Ouro Cachaca, Foursquare Spiced Rum, Doorly’s Rum, La Favorite Rhum, Rhum Neisson, E.S.A. Field Rum, Inner Circle Rum, R.L. Seale Rum, & Velvet Falernum Liqueur. Judge your favorite new cocktails at our Cocktail Challenge, feast on Fajitas, sway to soothing rhythms, learn from Rum Expert Ed Hamilton, Ministry of Rum, bid on the finest selection of rums and other items at our Silent Auction and more, at LQ in NYC.
For each ticket sold, we will donate $5 to the Katrina Fund. Goody Bags will be reserved for the first 300 ticket purchasers only.
RumFest begins at 5:30 for VIP’s & Press. General admission begins at 6:30 and 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 $60pp and cash only. Must be 21 years or older to attend event. Photo ID mandatory.
Please Polish your Palate Responsibly
For more information, contact The Polished Palate
Posted by Industrial-Manufacturing at 05:08 AM | Comments (0)
The Will Bar is the World's First 'Body & Mind' Energy Bar Developed for Periods of Increased Physical and Mental Activity
Where there's a Will Bar there's a Way! The Will Bar is the world's first energy bar with taurine and caffeine for sustained mental stimulation. Kick the day into play with the tasty and nutritious Will Power Champion's Chocolate to give you extra Get up and Go! Go! Go! The Will Bar is exclusively launching at King of Shaves White Air XSF Extreme Sports Festival 27th - 30th October 2005.
(PRWEB) October 27, 2005 -- The Will Bar is not just another (yawn :-0) energy bar, it is the world's first 'Body & Mind' bar - an energy bar enhanced with taurine and caffeine to aid mental stimulation as well as replenish energy levels.
Think 'Red Bull' stimulation in a great tasting energy bar!
It comes in one great flavour, Champion's Chocolate (everyone's favourite), and according to W Brands Ltd., eating the Will Bar can improve performance, increase concentration and reaction speed. In fact, caffeine* has been shown in research to make the body more able to use fats as a fuel rather than carbohydrate.
The Will Bar is debuting exclusively at Europe's largest Extreme Sports Festival, the King of Shaves White Air XSF, held between 27th and 30th October on the Isle of Wight, UK. Over 10,000 bars are expected to be sold to, and sampled by, competitors and spectators.
Will King, entrepreneur & founder of King of Shaves and creator of the Will Bar says:
"I'm on the go all the time and wanted to create a nutritionally balanced EMR (Energy/Meal Replacement) Bar with an 'X' factor. I thought about the success of Red Bull in 'mental stimulation', and came up with a tasty, chewy baked energy bar that as well as maintaining vital energy levels, would also help with my mental stimulation, and keep me buzzing!"
He adds:
"The bar had to be much healthier than traditional confectionery products - sorry CON-FAT-ionery products as we call them. The Will Bar is all about Con-FIT-ion - you 'will' be what you eat! Invest in your body and don't short change it - this bar will keep you going and going, and we use the very best ingredients. It's about the same cost as an espresso doppio from Starbucks!"
The Will Bar will officially launch in the UK in Spring 2006, initially from small active sports retailers, surf shops, restaurant chains, gyms, sports clubs and motorway service stations. It will also be available on-line from www.willbar.com for both retailers and consumers.
Two major UK retailers have already expressed considerable interest in the brand.
Ms. Janno Williams-Roberts, Managing Director of W Brands adds:
"I don't want to niche the Will Bars into 'dietary', 'weight management' or 'energy' categories - this is all about creating a brand new 'Body & Mind' Bar 'Con-FIT-ion' micro-category, a product that will sit next to Mars and Snickers confectionery countlines!"
The Will Bar is designed for busy professionals, athletes, and people for whom long term mental stimulation is essential, including lorry and F1 drivers! The company is in early negotiations with a number of health conscious celebrities and sports stars to get their endorsement, including leading British Olympic athletes.
In addition, an 'i-Will' fitness solution designed by one of the UK's leading personal & lifestyle trainers will be available on-line too, adding to the brand's benefits.
The Will Bar is the first product from W Brands Ltd. the company established by Managing Director Ms. Williams-Roberts in May 2005. More 'Will' branded products are expected, including skool cool bars for kids (without caffeine and taurine) as well as a healthy, revitalising Will Drink based around a unique SuperFruit.
Information on the Will Bar can be found at www.willbar.com
W Brands Ltd. website is at www.w-brands.com
Information on King of Shaves White Air XSF may be found at www.whiteair.co.uk
Note to Editors: Caffeine has been shown to increase the use of fat during exercise and was removed from the World Anti-Doping Agency (WADA) prohibited list over 18 months ago. It has been recognised as being a potentially valuable supplement. For more information please refer to page 24, 'Running Fitness', November 2005 (a UK fitness magazine).
Will King, 40, founded KMI, The King of Shaves Company in April 1993. More information at www.shave.com.
Janno Williams-Roberts, 46 was Sales & Marketing Director at KMI until October 2004.
'Will Bar', 'The Body & Mind Bar', 'Where There's A Will Bar There's A Way', 'Con-FAT-ion' and 'Con-FIT-ion' are (c)Copyright W King & W Brands Ltd., October 2005 All Rights Reserved.
'Red Bull', 'Mars', 'Snickers', 'Starbucks' and 'King of Shaves' are registered trademarks or trademarks of the companies that own them. E&OE.
Posted by Industrial-Manufacturing at 05:07 AM | Comments (0)
Standing Out Amongst German Knives – The Executive Chef Series from Gunter Wilhelm Cutlery
Combining Certain Qualities Professional Chefs Seek in Their Knives, the Executive Chef Series from Upstart Gunter Wilhelm Cutlery Offers Affordable, Professional Grade Cutlery for Cooking Enthusiasts, Both Professional and Non-professional Alike.
Tenafly, New Jersey, (PRWEB) October 27, 2005 -- Featuring the qualities most sought after by professional chefs, it’s no wonder why the Executive Chef Series from Gunter Wilhelm Cutlery is quickly gaining popularity among professional chefs and cooking enthusiasts who have had personal encounters with the knives at trade, food, and wine shows throughout the United States.
“What makes the Executive Chef Series stand apart from other fine cutlery is the superior balance, weight and long lasting edge,” say Paul Hellman designer and co-founder of Gunter Wilhelm Cutlery, who modeled the knives according to what more than 100 executive chefs said they looked for in a quality knife. He discovered the common answers to be heft, balance, a sharp heel, a wide, stain resistant blade, easy sharpening while having excellent edge retention, styling, durability and comfortable handles.
Gunter Wilhelm knives feature a “triple full tang” design, meaning that the one piece construction extends not only to the center of the knife, but also on each side of the knife, giving it additional weight and balance – making the cutting process much easier. The knives ergonomic belly in the handle gives users an open fisted comfortable grip, which reduces fatigue during long hours of cutting. Additionally, the knives feature a fully sharp heel which gives higher productivity unlike most other forged knives. Heft makes the weight of the knife do most of the work instead of the wrist.
For the serious cook this overall balance reduces fatigue during meal preparation while also increasing safety. Chef David Burke of the famed David Burke and Donnatella Restaurant in New York City agrees. “Great cutlery lets gravity do the work,” says Burke, who like Chef Brooke Vosika of the Four Seasons Hotel, believes the secret of great cutlery is a complex fusion of heft, balance, grip and surgical precision.
The Executive Chef Series from Gunter Wilhelm Cutlery is designed in the US, forged in Germany, and final grinding, polishing and assembly is done in Asia. The knives feature perfect balance, weight, comfort, 440 High carbon steel from Solingen, Germany, and a hand-forged, full tang design. As part of the factory process, the steel is ice hardened to a Rockwell of 58, a standard measure of steel’s hardness. The handles feature pakkawood inserts which are not natural wood. Pakkawood is a mixture of plastic and wood, which doesn’t discolor, fade or crack as wood often does. The Executive Chef Series sells for $395 at www.gunterwilhelm.com , and is available exclusively in New York at Bowery Kitchen Supplies in the Chelsea Marketplace. The Series includes a:
· 10-inch chef knife
· Meat clever
· 8-inch chef knife
· Asian clever
· 8-inch bread knife
· 8-inch carving knife
· Meat fork
· Sharpening steel
· Paring knife
· Utility knife
· 6-piece steak knife
· large wooden block
About Gunter Wilhelm Cutlery
Gunter Wilhelm Cutlery offers a full line of high-end, professional grade kitchen cutlery, superior in quality and craftsmanship to other German brands, at affordable prices. All Gunter Wilhelm knives carry a lifetime warranty, so that generations later, the knives can be exchanged if necessary. Additionally, the company offers other high-end kitchen-related products such as earth-friendly bamboo cutting boards, cookware and kitchen accessories. Gunter Wilhelm products can be purchased at www.gunterwilhelm.com, their catalog or at select trade, food, and wine shows throughout the United States.
Posted by Industrial-Manufacturing at 05:07 AM | Comments (0)
The Frozen Snacks Market Expands in the United States by 25% from 2000 to 2005 as More People Opt for On-the-Go Products
Dublin (PRWEB) October 27, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26536) has announced the addition of Frozen Snacks in the United States to their offering
Americans' schedules have become increasingly busy as work weeks and commuting times have gotten longer, and parents spend more time shuffling kids to and from activities. As a result, time-pressed consumers are snacking more, often on-the-go. Product developments have also increased sales of frozen snacks, and in the last five years, the category has seen an influx of successful new products, including many Mexican and Asian offerings. Manufacturers have increased sales by launching a variety of pack sizes to satisfy small and large households.
The frozen snacks market grew nearly 25% from 2000 to 2005, reaching about $2 billion. Holding about 28% of the entire market is Nestlé's Hot Pockets brand, which has driven growth by strong marketing support and a steady stream of product news, including the introduction of several successful, new Mexican varieties. Similarly, the still-growing popularity of Mexican cuisine in the U.S. helped bring up sales of Ruiz Foods' El Monterey line of frozen snacks, up 73% over the last five years. Finally, although they represent only a small portion of sales, the "better-for-you" brands, including Lean Pockets, Amy's Kitchen and Cedarlane, also grew strongly over the period, although the frozen snacks category is still far behind in sales of better-for-you fare.
With the innovation increasing and the convenience trend still going strong, we expect the frozen snacks category to grow for the next several years. We forecast sales to rise 1.5% annually, reaching about $2.5 billion by 2010.
This report covers frozen foods intended to be served as snacks, not as complete meals:
frozen appetizers/snack rolls
frozen sandwiches
frozen pretzels
The following items are excluded from the scope of this report.
frozen breaded vegetables, such as breaded mushrooms
frozen chicken products, such as chicken tenders, chicken nuggets and chicken fingers
frozen dinners or entrées
refrigerated or shelf-stable snacks of any kind
For more information visit http://www.researchandmarkets.com/reports/c26536
Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980
Posted by Industrial-Manufacturing at 05:06 AM | Comments (0)
Lines Blur Between Restaurants and Supermarkets as Americans Consume 70 Billion Prepared Meals
As Americans continue to consume mass quantities of prepared meals, the lines between food service providers and retailers have become increasingly complicated to define, according to Foodservice and Retail: The Blurring of the Channels, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.
New York (PRWEB) October 27, 2005 -- As Americans continue to consume mass quantities of prepared meals, the lines between food service providers and retailers have become increasingly complicated to define, according to Foodservice and Retail: The Blurring of the Channels, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.
Although Americans eat 70 billion meals from more than 870,000 foodservice establishments a year, Packaged Facts concludes that takeout sales, which have been growing at 6-8 percent annually, have caused a tremendous shift in the way both retailers and foodservice providers do business. With American households taking out an average of 118 meals per year, up by 64% over 20 years ago, both retail and foodservice providers are scrambling to capitalize on what’s becoming more than a niche market.
“As the trend of co-branding and partnering between retailers and foodservice providers—particularly convenience stores and restaurants—continues to explode, we’ll continue to see an upward swing in the takeout business as consumers find it easier to get restaurant quality foods close to home,” said Don Montuori, the publisher of Packaged Facts. “In this regard, we’ll continue to see the lines between retail and foodservice continue to blur as both sides try to keep their foot in this very lucrative sector of the food market.”
Foodservice and Retail: The Blurring of the Channels examines the undeniable movement between restaurants, supermarkets, and convenience stores as they strive—both independently and together—to win over more takeout customers through better packaging, easier availability, and signature recipe items which keep consumers coming back.
Using a rich source of data on prepared food product sales, foodservice trends, and consumer behavior, Foodservice and Retail: The Blurring of the Channels offers a unique look at the status of the foodservice industry today, from the perspective of where people are going when they “go out to dinner.” Priced at $3000, this report can be purchased directly from Packaged Facts by clicking: http://www.packagedfacts.com/pub/1079667.html. It is also available at MarketResearch.com.
About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Tom Ehart at 301-468-3650 x250.
Posted by Industrial-Manufacturing at 05:05 AM | Comments (0)
October 26, 2005
Fertigation Systems Capable Of Handling Gypsum, Soil Polymers, Ground Limestone
A few chemigation and irrigation fertigation systems have expanded in scope to the point where farmers can utilize them for substances like gypsum, soil polymers, ground limestone, micronutrients, growth regulation and an ever-expanding range of chemical applications.
(PRWEB) October 26, 2005 -- Farmers have been using fertigation for years to apply fertilizer, herbicides, fungicides and pesticides to their fields through irrigation. This approach gives them far more control over where, when and how the substance is applied, while reducing labor and raw material costs, and increasing crop yields.
Gypsum, for example, is one of the many materials that can be distributed using chemigation and irrigation fertigation systems. Gypsum has three major usages – as a soil amendment, a conditioner and a fertilizer. As gypsum is not water soluble, most pumps and irrigation systems are unable to deal with it.
For example, a system from companies like Agri-Inject Inc (www.agri-inject.com), which uses sealed Milton-Roy diaphragm pumps, don’t allow any chemical or substance to come into contact with the working parts of the pump. This makes it possible for gypsum to be prepared as slurry and for it to be efficiently sent out to the fields for such functions as correcting soil alkalinity, lowering or raising pH, leaching out harmful sodium through ionic exchange and restoring a balanced soil condition following prolonged use of acid fertilizers.
In addition, gypsum permits water to penetrate soil without forming puddles or water logging, thereby conserving water by stretching intervals between irrigations. According to researchers, farmland treated with gypsum requires up to 33 percent less water than other soils.
“It used to be that you never really knew what amount of a chemical went out into the fields,” says Christopher Glaze, who works at the Irrigation Research Foundation’s farm in Yuma, Colorado. “Chemigation is much more accurate than using a sprayer as you get uniform coverage. It saves us a lot in fuel and labor costs and improves our yields dramatically.”
Soil polymers are also finding broader distribution via existing irrigation lines. Aquadiamonds, for example, is a polymer that can absorb hundreds of times its weight in water and last for years. Such super-absorbent soil polymers are used by farmers and orchard growers for seed germination, soil conditioning and water management. Essentially, these are long-lasting gels that release water as the soil dries, making it possible to stretch the time between waterings by curbing evaporative water loss from the soil.
Ground limestone is another substance that is easily spread using the Agri-Inject-type irrigation fertigation systems. Lime reduces soil acidity (increases pH) and adds calcium and magnesium. The problem is that limestone is relatively insoluble in water so must be very finely ground. This type of specialized irrigation systems eases the problem of limestone distribution while ensuring maximum contact with the soil.
Using this technology, farmers also spread chemicals such as nitrogen, potassium, phosphorus, sulfur, boron, magnesium, manganese, zinc, copper and potash. In addition, they harness the system to deliver herbicides, insecticides and a host of other applications.
“We use the Agri-Inject fertigation system to apply a wide range of pesticides, herbicides, insecticides and fungicides to our fields through the irrigation system,” says Joe Newton, a farmer from Eckley, CO. “The system offers accuracy, simplicity and flexibility.”
Posted by Industrial-Manufacturing at 12:15 AM | Comments (0)
The King of Sandwiches Joins the King of Coffee on West Bay to Bay Blvd in South Tampa
Hungry in South Tampa? Then stopping by 3401 Bay to Bay Blvd should be your first option for finding a delicious meal.
(PRWEB) October 26, 2005 -- There is a brand new Quiznos sub restaurant conveniently located at 3401 West Bay to Bay Blvd, directly across the parking lot from Starbucks in the Bay to Bay shopping center.
Residents and Business employees in the South Tampa area no longer have to endure the hassle of the Dale Mabry traffic in order to enjoy a delicious toasted sub the way only Quiznos knows how to make. Neither do they have to settle for a sub from the Quiznos imitators who were quick to jump on the Quiznos bandwagon and begin to toast their subs also. I am not sure what the strategy was behind placing a Quiznos at this location, but it makes perfect sense for it to be in such close proximity to a Starbucks. Today, the most popular place for Americans to get their coffee is at Starbucks and Quiznos is fast becoming America’s favorite place to get a sandwich. While Quiznos still lags way behind Subway in the number of restaurants throughout the country, there is no disagreeing that Quiznos sells the best tasting sub of all the Quick Service Restaurants.
When we asked Quiznos what was the secret behind their great tasting sandwiches; salads; and soups, we were directed to the following from their website:
‘Quiznos stands above the ordinary sub sandwich restaurant because Quiznos subs are toasted on special, proprietary breads. These artisan breads are made from the finest quality ingredients and are carefully designed not only to add extraordinary flavor to the sandwich, but to make the perfect recipe for toasting. But Quiznos great taste doesn't come only from its special breads… the same quality ingredients go into signature sauces, such as Quiznos classic Red Wine Vinaigrette, Honey-Bourbon Mustard and Roasted Bell Pepper Sauces.’
Along with its great tasting food, Quiznos of Bay to Bay is extremely clean and customers are always treated with courteous service. Bay to Bay Quiznos also offer numerous programs to keep patrons eating at their restaurant on a regular basis. They offer the ‘Buy Four Get More’ program, where if you buy four regular or large subs, you get the 5th one for free. Starting on November 6th the restaurant will also begin a happy hour Monday, where after 4pm patrons will be able to purchase four large subs for the price of two.
While individuals all have their favorite subs, both customers and employees of the restaurant all seem to be in agreement about Quiznos great taste. We ask a resident of South Tampa who is a regular Quiznos diner what she loves about Quiznos and she replies, ‘At least two times a week I just absolutely have to have their honey mustard chicken sandwich, it is so delicious.’ Patrick Flanagan who is an and also a student at the near by Plant High School seems to be in agreement, he states ‘We make the best tasting sub, especially the black angus’. As for the manager of Quiznos Bay to Bay, she states that everyday she strives to make sure the Bay to Bay Quiznos is playing its part in achieving the Quiznos mission and commitment:
To be the leader in quick service restaurants by serving the best sandwiches and "products in and around sandwiches" in the marketplace... one successful restaurant and one "wowed" customer at a time. We believe that our Quiznos product is our single best asset as we focus on our quest to be a national market leader in the sub sandwich segment. Whether you live, work or just visit South Tampa; you should definitely stop by 3401 West Bay to Bay Blvd and enjoy a delicious Quiznos Sub.
Quiznos of Bay to Bay
3401 West Bay to Bay Blvd
Tampa FL, 33629
813 832-5303
Posted by Industrial-Manufacturing at 12:14 AM | Comments (0)
New Wine Classes in Philadelphia's Mainline
The team of sommeliers, teachers and enologists that turned Philadelphia into a hotbed of wine education are opening shop in the city's August suburb.
(PRWEB) October 26, 2005 -- On November 1st, a new facility for wine education is opening in Philadelphia’s Mainline suburb.
The team of sommeliers, teachers and enologists that turned Philadelphia into a hotbed of wine education are opening shop in the Ardmore.
“Our professional relationship with several colleges and schools in the area has prompted us to expand our programs to the Mainline. We expect our programs will be a benefit to the community at large,” says Keith Wallace, director of the Wine School of Philadelphia, “our approach has always been to offer educational programs in a relaxed atmosphere.”
Wine classes open to the public will be held in the wine cellar at Primavera Restaurant at 7 East Lancaster Ave in Ardmore, PA 19003. The first class, “Wine 101: Introduction to Wine” will be on November 15th . On November 29th, the wines of Italy will be featured. Class times are 6-8pm. Register online at winedegree.com are essential.
Posted by Industrial-Manufacturing at 12:14 AM | Comments (0)
Research and Markets Has Announced the Addition of Food Sector Perceptions Study to Their Offering
An analysis of the sentiment of senior executives in the European food industry, including markets trends and issues, influencing factors, and future expectations.
(PRWEB) October 26, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26449) has announced the addition of Food Sector Perceptions Study to their offering.
This report provides an analysis of the sentiment of senior executives in the European food industry: their views on the market and current major issues and trends; the factors influencing their opinions and decision making; and an exploration of their future strategic intentions and expectations.
The report is supplemented by an analysis of announced M&A activity in the sector since 2000: with a listing of major deals, a breakdown by deal size, deal type and geography.
The report also includes articles by leading financial and professional services companies: Rabobank, OC&C Strategy Consultants; Gilde Investment Management, and CMS Cameron McKenna.
Summary:
Optimism for industry growth is prevalent despite escalating competitive pressures
Innovation will be key to growth
Strategic growth is expected to be achieved evenly via organic and M&A routes
More market consolidation is expected
Major global tariff reforms are expected
Knowledge of financing options is not consistent across the sector
Many companies are reluctant to pursue or are unaware of debt financing options
The role of private equity will continue to increase
More than ever, product safety is key in the sector
For more information visit http://www.researchandmarkets.com/reports/c26449
Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 98
Posted by Industrial-Manufacturing at 12:13 AM | Comments (0)
October 25, 2005
Splenda®: Is It Safe Or Not?
Dr. Janet Hull, PhD, reveals the scientific evidence which strongly suggests the chemical sweetener sucralose, also known as Splenda®, may harm the body.
(PRWEB) October 25, 2005 -- In her recently published book, Splenda®: Is It Safe Or Not?, Dr. Janet Hull, PhD, reveals the scientific evidence which strongly suggests the chemical sweetener sucralose, also known as Splenda®, may harm the body.
Dr. Hull’s new book reveals that Splenda® research documents numbness of the hind legs in male rats and has negative effects on the livers, spleens and kidneys of laboratory animals.
In addition, other research cites recurring laboratory results of infertility in male rats and gastrointestinal problems in pregnant rats fed Splenda®.
Dr. Hull says, “Consumers are not being told the whole truth about the long-term dangers of using artificial chemical sweeteners. No one has considered the fact that chemical sweeteners may be at the root of many unexplained disease symptoms that puzzle your doctor.”
According to the research, Dr. Hull states, “Giving sugar-free chemicals to your children or using them during pregnancy may be harmful to a child’s emotional and physical maturation and to the normal development of a fetus.”
Dr. Janet Hull is an artificial sweetener expert and is also the author of Sweet Poison: How The World’s Most Popular Artificial Sweetener Is Killing Us – My Story, chronicling her gripping battle with a near-fatal disease allegedly caused by aspartame found in NutraSweet/Equal®.
Dr. Hull is an OSHA certified engineer and has degrees in nutrition, environmental toxicology and geology.
Dr. Hull has recently completed several television and radio interviews which will be airing in the next few weeks. The book is available nationwide and on Amazon.com.
Please visit http://www.issplendasafe.com for more information.
For Press Kit, Visit The Media Room:
http://www.issplendasafe.com/media/index.html
For Interviews Or Media Questions Contact:
Lucy Watkins
Office: 469-424-3406
Fax: 214-256-5852
Posted by Industrial-Manufacturing at 11:00 PM | Comments (0)
Highland Cattle, Once Rare, Find Favor among American Consumers
Highland cattle almost became extinct at the turn of the century as cattlemen in England looked for higher growth animals. Today, small Highland cattle herds scattered throughout North America are undergoing a renaissance among producers and consumers who appreciate this unique breed of animal and the quality of beef from it. One such producer is the Great West Cattle Company which has recently teamed up with North America’s largest Highland cattle producer, Thorbardin Ranch, to restore this breed back to its former glory and market its high-quality beef.
(PRWEB via PR Web Direct) October 26, 2005 – Old World methods of raising beef, once found in England, are now finding new life in America and leading to a resurgence in the raising of Highland cattle due to a growing number of people demanding natural-grown foods in preference to modern, mass-produced food.
American consumers have begun to witness a renascence movement in the food industry that has resulted in a revival of several nearly extinct food varieties, such as Highland cattle, heirloom tomatoes and heritage turkeys. In many cases, these heirloom varieties and heritage genetics and bloodlines were almost made extinct as producers shunned them in favor of faster-growing breeds and lower production costs.
Heritage breeds in turkey or cattle actually mean standard historical breeds of animal. To the producer it generally means breeding naturally, long living and in most cases slow growing animals. In essence, they are unimproved for growth, meat color or other traits that other producers sometimes alter. When it comes to taste, though, many consumers actually prefer the tenderness and overall quality of the older breeds and methods, said Jon Cordonier, founder of Great West Cattle Company in Colorado.
Many modern cattle for example are finished from birth to slaughter in less than 12 months while Highland cattle, a slow growing animal, will finish generally between 24-30 months of age, he said. Great West Cattle believes that the slower growing animal marbles better, while at the same time producing a more intense and truer beef flavor.
Historically, Highland cattle were almost made extinct at the turn of the century as English cattlemen turned to higher growth animals, Cordonier said. Today, this breed is experiencing a new popularity among North American producers and consumers who have come to recognize its quality and taste.
One of those producers is Great West Cattle Company, a leading pioneer in using Heritage Highland Cattle as their sole source of cattle for their beef. The company has teamed up with North America’s largest Highland cattle producer, Thorbardin Ranch, to market this exquisite beef. Thorbardin Ranch is working hard to restore these heritage cattle back to their former glory. Thorbardin Ranch supplies Great West Cattle Company with all natural grain finished Highland cattle raised from birth to slaughter on their own ranches located on the high prairies of Wyoming. These cattle come in a rainbow of colors ranging white to black including yellow, red, dun, silver and brindle (red/black combination) to show off their unimproved qualities and their genetic diversification.
Great West Cattle Company is pleased to offer consumers around the country the ability to enjoy heritage beef from these historic Highland cattle. Great West follows a beef recipe for success: Heritage Highland cattle naturally raised, grain finished, processed with the latest technology and then dry aged for taste and tenderness. Customers can order online at www.greatwestcattle.com and have five-star restaurant quality beef delivered directly to their door.
Contact:
Great West Cattle Company
Jon Cordonier
877.GR8.MEAT
www.greatwestcattle.com
Posted by Industrial-Manufacturing at 10:59 PM | Comments (0)
Hurricane Wilma Cuts Mexico’s largest restaurant company in half
Grupo Anderson’s is renowned across the world for its flagship restaurant brands, Señor Frog’s and Carlos ‘n Charlie’s. In the immediate aftermath of Hurricane Wilma, the restaurant company faces a major rebuilding process with damage to every location in Cancun, Cozumel and Playa del Carmen.
Cancun, Q. Roo, Mexico (PRWEB via PR Web Direct) October 25, 2005 -– Grupo Anderson’s, parent company of world-famous restaurant brands, Señor Frog’s and Carlos ‘n Charlie’s, is feeling the tremendous effects of Hurricane Wilma’s devastation throughout its entire corporation.
The company, which is based in Cancun, has lost the complete contents of its corporate office and has experienced damage in every restaurant in Cancun, Cozumel and Playa del Carmen, including four Señor Frog’s and two Carlos ‘n Charlie’s locations.
“The aftermath of this storm is unimaginable,” said David Krouham, CEO of Grupo Anderson’s. “I also witnessed Hurricane Gilbert in 1988, which was the most devastating hurricane in Cancun’s history. But what we’ve experienced with Wilma is much worse.”
Through this devastation, Krouham, who has been with the company for more than 20 years, remains dedicated to supporting his 1,200 employees impacted by the hurricane.
“I expect our restaurants to be closed and under renovation for at least six to eight months, but I will do whatever it takes to make sure my employees are taken care of during that time, even if it requires taking out a personal loan to ensure their salaries are paid,” Krouham said.
Another longstanding Grupo Anderson’s concept, El Shrimp Bucket, which was located on the northern end of Boulevard Kukulcan, was washed away during the storm, and most parts of the hotel zone have experienced major sand and flood damage.
There is currently no electricity or running water in the area, and residents have been told that utilities will not be restored for up to three weeks. Many locals are surviving off of canned goods.
“If we run out of drinking water, we’ll just have to drink tequila,” Krouham joked.
“What’s unique about our company are the positive attitudes and loyalty of the staff members,” he added. “With those attributes, I am not concerned about our well-being and the rebuilding of our concepts.”
Before Hurricane Wilma, Grupo Anderson’s owned and operated 8 restaurant concepts and a total of 54 locations. Systemwide sales for 2005 were projected to reach more than $100 million. The four damaged Señor Frog’s, all of which exceeded $8 million in sales in 2004, represented some of the company’s highest-volume locations, and will potentially cause a serious financial strain on the company as a whole until they are reopened.
With more than 26,000 hotel rooms, Cancun is, by far, the country’s largest tourism resort area, as well as the top destination in the Caribbean, according to the Cancun Convention and Visitors Bureau.
For ongoing updates about Hurricane Wilma’s aftermath on the Yucatan Peninsula, including photos, please visit www.senorfrogs.com/wilma.
*Note: Jorge Camino, chief operating officer of Grupo Anderson’s, will be available for interviews beginning at 12 p.m. (EST) on Tuesday, October 25.
Media Contact:
Ashley Hallmark
Quantified Marketing Group
(407) 936-1010
(321) 663-1209 mobile
Posted by Industrial-Manufacturing at 10:58 PM | Comments (0)
SUKKAR® Cane Juice Concentrate Contains Naturally Occurring POLICOSANOLS
SUKKAR® Cane Juice Concentrate contains an abundance of naturally occurring policosanols.
(PRWEB) October 25, 2005 -- SUKKAR® Cane Juice Concentrate is the only juice concentrate available known to contain policosanols - a unique ingredient that can help maintain healthy cholesterol levels. Major firms are selling policosanols as a dietary supplement and that is the nutrient found in our cane juice, not added to it, thanks to our US patented process.
Billions of people in all corners of the world today consume sugar cane juice, by whatever name it is called and have done so since time immemorial. These people consume it because it is delicious and one of the most ancient and richest sources of food known to man. The Chinese already knew this "Honey of Cane" many millenniums before Jesus Christ. The earliest records of pure, evaporated sugar cane juice, boiled to extract the water date back to 3,000 BC in India.
The following reference to sugar cane comes from Historia Hierosolymitana by Albert of Aachen, a European chronicler of the First Crusade, who wrote in about 1130.
"In that place the people sucked little honeyed reeds, found in plenty throughout the plain, which they call "sukkar"; they enjoyed this reed's wholesome sap, and because of its sweetness once they had tasted it they could scarcely get enough of it."
SUKKAR® Cane Juice Concentrate is made under an exclusive US patented process which preserves the flavor, policosanols, nutrients, minerals, and vitamins naturally found in sugar cane.
SUKKAR® Cane Juice Concentrate is 100% natural juice and Kosher Pareve Certified.
CONTACT:
Mariana Gonzalez, CI Sukkar SA, +866-978-5328 or
Website: www.CISukkarSA.com
Posted by Industrial-Manufacturing at 10:57 PM | Comments (0)
Healthy Beef Cookbook Unveiled To American Dieticians
“The Healthy Beef Cookbook,” made its debut at the American Dietetic Association annual Food and Nutrition Conference held in St. Louis, MO.
St. Louis, MO (PRWEB) October 25, 2005 -- “Healthy” and “Beef” are two words that go together well, and a new cookbook has 130 new ways to combine them to deliver great-tasting, health-promoting, lean beef dishes to the dinner table. “The Healthy Beef Cookbook,” made its debut at the American Dietetic Association annual Food and Nutrition Conference being held this week in St. Louis, MO.
According to Alane Lidolph, director of consumer information for the Missouri Beef Industry Council (MBIC), the cookbook was developed as a joint effort between the American Dietetic Association and the National Cattlemen’s Beef Association, on behalf of the Cattlemen’s Beef Board. “And this cookbook contains 130 recipes that really apply directly to USDA guidelines, MyPyramid. So it has great nutrition information and also some culinary tips for consumers and health professionals to use.”
Lidolph says the cookbook provides information about the health benefits of lean beef, especially when combined in recipes with other food groups such as fruits and vegetables and whole grains. “In fact, 66 percent of the recipes in “The Healthy Beef Cookbook” are excellent sources of fiber and since beef itself is not a natural source of fiber that really exemplifies how the cookbook implements other food groups to make a really complete meal.”
One example of a high-fiber recipe in the cookbook is Steak with Ginger Plum Barbeque sauce, which combines marinated top round steak, carrots, pea pods and jasmine rice. The cookbook was just introduced, but Lidolph says it is already available for purchase. “Definitely. You can purchase the cookbook at www.beefitswhatsfordinner.com or www.amazon.com and it will make a great holiday gift for friends and family.”
The book was written by a registered dietitian and the recipes were developed by a popular Dallas chef. Richard Chamberlain is the owner and head chef of Chamberlain's Steak and Chop House in Dallas, TX. He currently sits on the board of directors for the Dallas chapter of the American Heart Association. Betsy Hornick, MS, RD is an experienced writer, editor, and educator specializing in food, nutrition, and health-related topics who lives in Poplar Grove, IL. Missouri beef producers helped to fund development of the cookbook through their one dollar per head beef checkoff that pays for research and promotion efforts.
Recipe:
Steak with Ginger Plum Barbeque Sauce
Total preparation and cooking time: 35 minutes
Marinating time: 6 hours or overnight
1 beef top round steak, cut 3/4 inch
thick (about1 pound)
1 tablespoon vegetable oil
2 cups thinly sliced carrots
3 cups fresh pea pods, strings removed
1 clove garlic, minced
Salt and black pepper
3 cups hot cooked jasmine rice,
prepared without butter or salt
Chopped fresh cilantro
Marinade:
1/2 cup prepared plum sauce
2 tablespoons minced fresh ginger
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon minced garlic
1 tablespoon brown sugar
1/4 teaspoon ground red pepper
1. Combine marinade ingredients in small bowl. Place beef steak
and1/2 cup marinade in food-safe plastic bag; turn steak to
coat. Close bag securely and marinate in refrigerator 6 hours
or as long as overnight, turning occasionally. Cover and reserve
remaining marinade in refrigerator.
2. Remove steak from marinade; discard marinade. Place steak
on grid over medium, ash-covered coals. Grill, uncovered,
8 to 9 minutes for medium rare doneness, turning occasionally
and basting with some of the reserved marinade during last
2 to 3 minutes of grilling. Remove; keep warm.
3. Heat oil in large nonstick skillet over medium-high heat until
hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic;
stir-fry 2 minutes.
4. Carve steak into thin slices. Season with salt and black pepper,
as desired. Place remaining marinade in small saucepan; heat
until warm. Serve with steak, vegetables and rice. Garnish with
cilantro, if desired.
Makes 4 servings
Nutrition information per serving: 496 calories; 9g fat (2g saturated fat;
4g monounsaturated fat); 61mg cholesterol; 531mg sodium; 66g carbohydrate;
6.2g fiber; 36g protein; 8.4mg niacin; 0.8mg vitamin B6; 1.5mcg vitamin B12;
6.9mg iron; 43.0mcg selenium; 6.1mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6,
vitamin B12, iron, selenium and zinc.
About the Beef Checkoff Program
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Posted by Industrial-Manufacturing at 10:56 PM | Comments (0)
Low Quality Food Causes Cancer? Revealed: Shocking Facts About Our Food
Indepth report with shocking information about food quality. Dramatically decrease of nutritional value signaled.
(PRWEB) October 25, 2005 -- In 2001, we reported on a vitamin drain in America's vegetables (Vegetables Without Vitamins, Life Extension, March 2001). What we found in our unofficial report is now official. The Journal of the American College of Nutrition has published new findings from University of Texas researchers showing diminished levels of six nutrients in vegetables and fruits.
According to the new report, levels of calcium, riboflavin, vitamin C, iron, potassium, and protein in vegetables and fruits have significantly declined since 1950. This finding holds up even after making numerous statistical adjustments to account for the losses. The report covers only a few common nutrients; potential declines in lesser-known nutrients like lycopene and zeaxanthin are unknown.
When asked about the apparent drain, commercial plant breeders refuse to comment, but clues have emerged as to why today's vegetables are not what they should be. It has to do with the way commercial growers do business.
From Food to Commodity
Tomatoes that resemble tennis balls, peppers that taste like small rocks, and big, red, flavorless strawberries are all a result of selective breeding for pith and water (pith is defined as the fibrous part of fruits and vegetables, such as the - netting around orange sections that is usually discarded). Desirable traits for commercial growers who want produce to ship well, look good, and weigh a lot, but undesirable traits for consumers who buy produce as a source of nutrition. Plant jockeys call it the dilution effect — more water and pith, less vitamin content.
The transformation of vegetables from food to commodity is well illustrated by the one people love to hate: broccoli. Broccoli is a terrific source of calcium, especially for people who don't drink milk. But the most prized commercial version of broccoli is a heavy, calcium/magnesium-deficient hybrid called Marathon. In research conducted by the US Department of Agriculture, Marathon is consistently about a third lower in calcium and magnesium than are other hybrids. And the hybrids themselves are about 50% lower in calcium than the broccoli listed in the 1998 USDA nutrient database. It has been reported that the calcium and magnesium content in commercially grown broccoli sold in grocery stores can vary twofold.
Prematurely Picked Produce
The dilution effect is not the only thing causing problems in nutrient content. Most commercial fruit, including tomatoes, is picked green. Green fruit doesn't have a chance to sun-ripen; it's artificially ripened with ethylene, a natural plant hormone. Ethylene is what causes tomatoes to turn pinkish. Produce deprived of sunlight doesn't have a chance to develop sunlight-related nutrients such as anthocyanins — the flavonoids that make cherries red and grapes purple.3-5 Anthocyanins are plant sunscreens. When humans ingest them, they provide protection against DNA damage, brain cell deterioration, cancer, and more.
Other plant vitamins can also be affected by premature picking. Researchers in Spain conducted an in-depth investigation of cherries ripening and found 14 different stages, during which the fruit turned from green to red.9 They concluded that for maximum nutrition, cherries should be picked at stage 12, way beyond the stage at which they're harvested green by commercial growers. To illustrate how important the ripening process is, if cherries are picked at stage 8, their vitamin C content is half the amount it is if they're picked at stage 14.9 Similarly, researchers at Oregon State University who studied blackberries discovered that green ones contain 74 mg of anthocyanins, compared to 317 mg in ripe ones (per 100 grams fresh weight).3 The same phenomenon occurs in other fruits as well.
Polyphenols likewise have no chance to fully develop when produce is picked green, which is why green-picked produce is so tasteless. Besides having health benefits, polyphenols give produce its flavor.10 Tomatoes deprived of UVB sunlight can be drained of carotenoids and possess little antioxidant activity.11 It's suspected that the lack of folate in grocery store tomatoes is due to their being picked green.
Other Factors Drain Nutrients
Big, green, hybrid, inbred, watery produce is not the whole story, however. There's more. Changing climates, commercial fertilizers, and changes in soil composition have also been identified as reasons for the vitamin drain in commercial produce. Increasing carbon dioxide levels are known to significantly diminish important trace minerals, including zinc.
Synthetic fertilizer is another potential source of vitamin depletion. The vitamin C content of two types of organically grown oranges was higher than that of the same oranges grown with synthetic fertilizer. It's now possible to distinguish an organic orange from a conventionally grown orange by looking at factors related to fertilizer (though the difference is not great).14 Organically grown fruits and vegetables have been reported to have significantly more antioxidants, polyphenols, and enzymes than commercial produce.15-19 According to one report, organic fruits themselves have better antioxidant defenses.
The commercial solution to disappearing vitamins is to manipulate vegetables and fruits genetically, inserting foreign genes to force them to produce more nutrients.20 Tomatoes, for example, have been forced to produce folate through this method. Such biofortification causes the tomatoes to produce compounds never before seen in plants.12 And they end up without PABA, a B-complex coenzyme that makes up part of folate. The solution for that is to douse the plants in PABA to make up for the loss - and on it goes.
The Value of Supplements
For those who find the new, unregulated world of genetically manipulated, vitamin-less vegetables unpalatable - or find that they don't care to eat vegetables that have absorbed up to 45 times the amount of pesticides in the soil, including DDT (which was banned decades ago but is still with us)21 - high-quality, standardized supplements are one way of incorporating a standard amount of known nutrients in the diet.
Supplements are not a replacement for food, but they can give the less-than-stellar diet that extra edge. And they work. It has been estimated that a calcium supplement alone could keep more than 100,000 people out of the hospital and save $2.6 billion in medical expenses annually.22 Calcium is one of the disappearing minerals in vegetables.
If taken long enough, magnesium supplements could halve the number of colon and rectal cancer cases in women.23 And riboflavin, which has decreased 38% in commercial vegetables since 1950, could prevent a lot of cataracts.
The Chromium-Deficient Western Diet
Chromium is a trace mineral that is essential for optimal health. Food sources of chromium include brewer's yeast, whole grains, wheat germ, fruit, eggs, meat, and shellfish. Chromium deficiency is widespread in the United States due to mineral-depleted soils and over-reliance on refined and processed foods.
Chromium is an essential component of glucose tolerance factor, which enhances insulin function and is essential for proper carbohydrate metabolism and blood sugar regulation. Insufficient chromium intake is associated with signs and symptoms similar to those seen in people with diabetes and cardiovascular diseases.26 Chromium helps to promote healthy glucose and lipid levels, even in healthy subjects, and may help promote fat loss and optimal body weight.26 Chromium supplementation improves serum glucose levels in both type I and type II diabetics.27 Dietary supplementation with chromium may help fill the void left by mineral-depleted soils and refined foods.
Posted by Industrial-Manufacturing at 10:55 PM | Comments (0)
Shauna Hanus, Proprietor of Gourmayeats.com, Enters Her Homemade Pumpkin Pie Ice Cream Recipe in The Food Networks ‘The Next Food Network Star’ Contest
Shauna Hanus' pumpkin pie ice cream recipe is an easy to follow gourmet ice cream that is a delightful addition to holiday time.
(PRWEB) October 25, 2005 -- Shauna Hanus, proprietor of Gourmayeats.com has entered her Homemade Pumpkin Pie Ice Cream Recipe in The Food Networks ‘The Next Food Network Star’ contest. Her pumpkin pie ice cream recipe is an easy to follow gourmet ice cream that is a delightful addition to holiday time.
You can visit http://www.gourmayeats.com to learn more about Shauna Hanus and her gourmet recipes.
All New Gourmayeats Weekly Menu subscribers will receive this Pumpkin Pie Ice Cream recipe as well as other holiday ice cream and cookie recipes in a bonus e-cookbook. To sign up and receive a copy of this bonus e-cookbook visit http://www.gourmayeats.com/recipe.html.
Posted by Industrial-Manufacturing at 10:54 PM | Comments (0)
Singapore McDonalds Looks to Ad.WRIGHT to Rebrand and Rebuild the McDonalds Singapore Website
If you have used Google to look for a Singapore McDonalds you would have been surprised in not being able to find www.mcdonalds.com.sg, the official website from McDonalds Singapore in the results.
(PRWEB) October 25, 2005 -- Many companies in Singapore have the same problem that McDonalds is facing, which is the fact that they have forgotten the online aspect of their brand.
These companies are soon learning that the search engines are like the yellow pages, people know your business name but will use the yellow pages to find your phone number, likewise people know your business name but will use the search engines to find your website.
This is especially true in the Singapore marketplace where people are unsure if the official website is a dot com, dot net, dot org, or a dot com dot sg so they let the search engines tell them the official website.
In McDonalds case the over 200,000 people that look for McDonalds every month are finding 3rd party website that is talking about a kids toy they where giving away in the past.
Luckily McDonalds has become aware of this problem and has looked to Ad.WRIGHT a Singapore branding and advertising agency to help solve this problem for them. Ash Singh the director of the web strategy division of Ad.WRIGHT had this to say “McDonalds came to us as they realized the need to bring in outside support to correct and manage their brand properly.” These types of statements are normal in America but strangely in Singapore it has taken McDonalds a few extra years to realize they can’t do everything themselves.
Ash Singh is looking forward to helping the Singapore McDonalds understand the value of their online brand and he hopes that the other McDonalds in the region like Malaysia McDonalds and Thailand McDonalds also start taking better care of their brands online.
We’ll do a follow up article in 3 months and let you know the results of Ad.WRIGHTs rebranding and rebuilding of the McDonalds Singapore website, but we expect and hope that in 3 months when you search for Singapore McDonalds in Google that you will see www.mcdonalds.com.sg listed #1.
Posted by Industrial-Manufacturing at 10:53 PM | Comments (0)
October 24, 2005
White Mountain Foods Takes Brand to the Streets with Outdoor Mobile Ad Campaign
White Mountain Foods, the Austin, Texas-based creator of White Mountain Yogurt and healthy vegetarian foods, is taking its brand to Austin streets in its first-ever billboard advertising campaign. White Mountain Foods has partnered with Admobile Austin to capitalize of Admobile's ability to provide name recognition 15 times greater than any other form of advertising.
(PRWEB) October 24, 2005 -- White Mountain Foods, an Austin-based manufacturer and wholesaler of White Mountain Yogurt and healthy vegetarian foods, is taking its brand to Austin streets with the launch of an innovative and stylistic mobile advertising campaign. White Mountain has partnered with Admobile Austin for the display of the ad, which audaciously depicts a female mouth with a spoonful of White Mountain Foods yogurt to her lips and the tag line “changing the way the world eats”.
In its first-ever billboard advertising campaign, White Mountain Foods seeks to increase its regional brand and loyal following in the Austin area with an ad that is boldly and largely displayed on the side of one of Admobile Austin’s mobile billboards. The mobile billboard provides a presentation of the ad every eight seconds.
White Mountain Foods, who has long been known as the company who creates “real food for real people", has made a cultural transition into a company that is placing focus squarely on its efforts in the promotion and practical application of socially responsible business practices and corporate citizenship.
As a testament to the popularity of White Mountain Foods is their recognition from loyal consumers. The company has received the Austin Chronicle’s Reader Poll Best Local Food Company in 2004 and 2005, and won a previous award for Best Vegetarian Fare for Non-Vegetarians. White Mountain Yogurt, the only yogurt on the market sold in glass containers, has deservedly earned a reputation as great tasting health food due to its protein and calcium value and live starter cultures that can aid digestion. Where fans of White Mountain consider other yogurts just dessert, White Mountain Yogurt has captured an unofficial title of ‘The Cadillac of Yogurts’.
"We’re Austin through and through,” said Jeff Murray, CEO of White Mountain Foods. “Our mobile ad campaign was built to reinforce our position and dedication to our hometown – and what better way to display it than on Admobile Austin’s mobile billboard.”
The White Mountain Foods ad is visible daily to an estimated 86,700 Austinites on a route that cuts through Historic downtown on Congress Avenue, connecting to Barton Springs, North Lamar, and East 6th Street, and continuing to Caesar Chavez and the I-35 corridor.
Continued Murray, “We’re offering delicious products that fuel the body in a natural and nutritious way and provide a means for Austin consumers to support our Austin business, as well as minimize the waste caused by shipping in food from other locations.”
About White Mountain Foods
Founded in 1980, White Mountain Foods has developed a strong reputation for healthy, natural and great tasting food products. In addition to the company’s popular Bulgarian-style yogurt, other White Mountain products created exclusively in Austin include five flavors of tofu salads and dips, BBQ, No-Meata-Fajitas and tamales, including their newest creations sweet potato pecan tamales and chipotle mushroom tamales. White Mountain products can be purchased from all the best natural foods retailers locally.
For additional information, visit www.whitemountainfoods.com.
Posted by Industrial-Manufacturing at 12:35 AM | Comments (0)
“Alternative” Seafood Market Poised to Reach $6.3 Billion by 2009
New York (PRWEB) October 24, 2005 -- Driven by innovations in convenience and heavy health-related advertising, the ever-growing market for “alternative” seafood—frozen, shelf stable, and refrigerated fish—appears to be headed toward the $6.3 billion mark by 2009, according to The U.S. Market for Seafood, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.
Even as marketers and nutritionists tout the health benefits of fish, the market for fresh fish has declined of late, and Packaged Facts projects that this downward trend will continue well into 2009 due to factors, such as availability, price, and continued customer fears over mercury and PCB content. On the other hand, sales of products, such as shelf-stable fish in sealed pouches and quick-frozen varieties of seafood, should continue to climb at a steady rate as the major players continue to shift their marketing focus to build consumer confidence.
“With the advent of new technologies, flavor choices, and marketable health benefits, we’re seeing an increased acceptance of alternatives to fresh seafood,” said Don Montuori, the publisher of Packaged Facts. “The current industry-wide focus on consumer education and new consumer choice options should help to stabilize future sales and open up new opportunities for growth.”
Sales of frozen seafood—the fastest growing industry sector—increased steadily from 2000 to 2004 to reach nearly $1.6 billion in 2004. Increased promotion, greater consumer acceptance of frozen seafood, and advanced storing techniques all played a major role in giving frozen seafood the largest segment—nearly 50%—of the non-fresh seafood market.
The U.S. Market for Seafood provides a comprehensive look at the market for all varieties of fresh and saltwater finfish, molluscan shellfish, crustaceans, and other forms of aquatic animal life. The report examines new product trends, offers competitive profiles of industry leaders (and up and comers), and looks at consumer trends and behaviors surrounding all varieties of seafood, including organic. Priced at $3,000, this report can be purchased directly from Packaged Facts at: http://www.packagedfacts.com/pub/1073732.html. It is also available at MarketResearch.com.
About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Tom Ehart at 301-468-3650 x250.
Posted by Industrial-Manufacturing at 12:34 AM | Comments (0)
A Sharp Knife is a Safe Knife: New Cutting Board Offers a Built-In Knife Sharpener
The new Cut Sharp Cutting Board is the first cutting board on the market to offer a built-in knife sharpener. We have taken the sharpening skill and put it right into the board creating safety and convenience.
Vero Beach, FL (PRWEB) October 23, 2005 -- The mistake that most people make when they learn how to cook or have been cooking for a number of years is that they never bother to keep their knives sharp. They don’t sharpen their knives before they cook. Sharpening a knife is a very important part of cutting that most people ignore. The new Cut Sharp Cutting Board is the first cutting board on the market to offer a built-in knife sharpener. We have taken the sharpening skill and put it right into the board creating safety and convenience.
"The concept is great. Many cooks don’t sharpen their knives often enough. When you sharpen a knife, it’s a safer knife because it easier to control during a cut. Your products come out cleaner and more uniform and your cutting speed is increased. Cut Sharp makes it much more convenient to keep your knives sharp during prep," says Carl Braunlich, Associate Professor, Purdue University's hotel and restaurant management program.
The key behind Cut Sharp is Whetstone. The ceramic cones produce the Whetstone effect. Whetstone is an old technology but very efficient for sound engineering reasons. When a person cuts or chops food, they simply run their knife along the cones every so often to keep their knives sharp. The ceramic cones are impervious to bacteria.
About the Inventor:
Derek Heath, the inventor and designer of the Levelheaded Hat has successfully invented, patented and sold several products primarily in the dental community. In 1995 he sold his company in Johnson City, TN and retired to Vero Beach, FL where he continually improves his golf handicap and develops innovative products. Recently, he started a new company called Invent Futures to assist other inventors with bringing their ideas to market.
For more information, please contact Tricia Kent: 772-633-8337
Posted by Industrial-Manufacturing at 12:34 AM | Comments (0)
Waverley TBS – The Total Drinks Company – Choose Imaje for their Total Coding Requirements
Identification of product is a priority for Waverley TBS. They currently employ four different coding technologies, all supplied by Imaje, to meet their varying demands; small and large character inkjet printers, desktop label printers and label print and apply equipment.
(PRWEB) October 23, 2005 -- Following the merger of Waverley Vintners and the Beer Seller, Waverley TBS has become the UK’s largest drinks distributor. The bottling and packing facility in Gateshead supplies wines to several major supermarkets, as well as numerous other outlets including public houses, restaurants, clubs and hotels.
Imaje has worked with Waverley for over 10 years assisting them with their coding and marking requirements, which change according to their customers’ preferences.
Identification of product is a priority for Waverley TBS. They currently employ four different coding technologies, all supplied by Imaje, to meet their varying demands; small and large character inkjet printers, desktop label printers and label print and apply equipment.
“Our most important consideration when purchasing any new equipment is reliability and ease of use,” explained Production Shift Manager, Jim Sisson. “We currently operate 24 hours a day, 6 days a week; and our coding equipment must do the same otherwise production would be adversely affected.”
The Gateshead plant bottles and packs a large selection of wines from all over the world. Imaje S4 and S8 small character inkjet printers are used to print the Lot number (Julian date) on the neck of each bottle and, if required, onto the bottle back label prior to application. The small character printers are also used to print information (Lot No., % Alcohol, Wine Description, Best Before Date, etc) onto the boxes used for bags of wine (ie Bag in a Box).
Last year Waverley packaged approximately 30 million litres of wine in varying sizes of bottles and wine bags. With throughput on the main bottling line running at approximately 9,000 bottles per hour, and another 8,000 bottles per hour running on the smaller bottling line, Waverley have to use equipment they can count on.
The bottles are packed in cases of 6, 12 or 24 (depending on the bottle size and customers requirement) and continue down the line where the cases are printed on using Imaje Crayon large character printers. The Crayons print directly onto the outer case all, or some of the following :- the Lot number, time of packaging, wine description, case contents (ie 6 x 75cl), plus any information requested by the customer.
“The Crayon printers are basic, good value, easy to use machines,” stated Mr Sisson. “We set them up at the start of each run and then just leave them to do their job, and apart from replacing empty ink bottles, the operator intervention is minimal.”
With an increased demand from customers requiring more information and good quality, machine-readable barcodes on case labels, Waverley TBS looked at alternatives to pre-printing labels and applying them to the outer cases with a label applicator. This is a time consuming and labour intensive process. The new Imaje 2000 print & apply system underwent rigorous on-site testing and was Waverley’s final choice.
“Having researched numerous suppliers of Print & Apply Equipment, we agreed to trial the new Imaje 2000 system. The 5000-label roll was a distinct advantage as our previous label applicator could only accommodate a 2000- label roll – plus the labels had to be pre-printed. We were also impressed by the minimal time required to change consumables, thereby considerably reducing printer downtime,” commented Mr Sisson, “The pre-installed label design software simplified the process of changing from one label design to another for different customers.”
The 2000, fitted with a tamp applicator, is capable of producing labels with the customer name, wine description, size of bottle, weight of case, barcode and customer specific codes.
Since installation Mr Sisson reckons throughput on the packing line has increased.
“This is mainly due to the increased size of blank label rolls; now the line is only stopped every 5 hours to replace the roll, instead of every 2 hours. The shift supervisor also no longer has to leave the production floor to arrange for labels to be pre-printed. He is now able to spend more of his time proactively monitoring the line, which again has resulted in a reduction in line-downtime,” explained Mr Sisson.
Waverley TBS also operate a “Bag in a Box” packaging line. An Imaje Nova desktop printer preprints labels, which are loaded into a label applicator for application to the 3 litre or 10 litre boxes.
Mr Sisson concluded, “Our business demands good quality, reliable equipment backed up by a responsive support network. Our long association with Imaje speaks for itself. The equipment is adaptable, easy to operate and, above all reliable. If we do experience difficulties we know we can receive immediate assistance via the telephone Helpdesk, although with regular preventative maintenance visits from the Imaje service engineers, this is kept to a minimum.”
Posted by Industrial-Manufacturing at 12:33 AM | Comments (0)
ScoringAg's Web-based Livestock Databank Gives Animal Traceback in Just Seconds
Just entering an animal's ear tag number into ScoringAg's Web-based databank can give immediate access to public source data for the animal in real time.
(PRWEB) October 22, 2005 -- With the Public Records "Search" function found on the www.ScoringAg.com Home page, reading (RFID tag), scanning (barcode tag), or entering (manually) the animal's ear tag number into the search page's entry block gives the user access to the public information for the animal: such as, breed, other ID tag data, name, date of birth, sex, brand, tattoo, color, and dam / sire names.
In addition, the animal's traceback history from origin to the present is displayed by unique premises ID (PIDC), activity name, and activity date / time. The expanded details of the animal's history are accessible only by the animal and Web page owner, available only by entering the owner's login and password.
The public information page for the animal can be found with ScoringAg's search function in two other ways: by entering the unique ScoringAg number for the animal (SSI-EID); and by entering the premises ID (PIDC) for the location where the animal is found.
For an example of how quickly and easily ScoringAg's instant public access system works, go to the www.ScoringAg.com Home page and enter the following numbers in the appropriate blocks in the "Search" drop-down menu:
RFID 804000000045821
SSI-EID 030053744
PIDC 011M13N47222310MW0874409+000
Instead of waiting for hours or days, ScoringAg system is able to deliver this level of public information in a matter of seconds -- like no other system. The Public Records pages also show a photo of the animal, giving an additional means of animal ID when ear tags are lost or stolen, and only unique identifying characteristics can give positive ID for the animal.
Earlier this year, at the ID INFO EXPO 2005 held at the Crowne Plaza Hotel at Chicago-O'Hare, September 26–29, 2005, ScoringSystem demonstrated this unique feature of ScoringAg's Web-based agriculture databank, showing booth visitors how Public Records could be accessed instantly by scanning RFID ear tags into the "Public Search" function. Using RFID readers, such as the Idology wireless LightningROD Reader and AVID's PowerTracker V, field data was collected by reading RIFD ear tag numbers. Then, by transferring the data to the ScoringAg Public Search via Bluetooth or RS-232, the animal's public source data was available immediately, in real time, as it is retrieved on-line from ScoringAg's Web-based databank.
Another exclusive feature of ScoringAg's Web-based system is animal and location premises ID data entry using 2D DataMatrix barcode labels and the Nokia 6610 cell phone with Semacode programming. This unique cell phone application allows users to access ScoringAg Web pages by scanning DataMatrix barcoded labels in the field using 2D DataMatrix labels for a variety of product and location identification labeling.
ScoringAg.com and its traceback and traceup system for agriculture products, featuring Site-Specific Recordkeeping™ and PIDC location code, is one of the many divisions of ScoringSystem, Inc. Located in Sarasota, Florida USA , the company specializes in providing solutions with mobile data, via wireless PDAs, laptops, and Semacode-programmed Nokia, Siemens, and Sony Ericsson cell phones. Whether using RFID or barcodes for traceup and traceback of livestock, from birth through the packing plants and on to the consumer; or tracking transport containers or perishable meats and other food consumer goods, www.ScoringAg.com makes managing data easier -- and does it in an extremely cost effective manner from "Field-to-Fork."
Posted by Industrial-Manufacturing at 12:32 AM | Comments (0)
Groundbreaking Report Finds Consumer Awareness of Food Safety Issues “HIGH”
“Safety” is one of the most basic factors driving consumer food purchasing behaviors, and consumer awareness of food safety issues is high, according to Understanding Consumer Attitudes About Food Safety: How Food Manufacturers, Retailers and the Food Service Industry Can Build Consumer Trust, a collaborative new report from market research publisher Packaged Facts, a division of MarketResearch.com, and Wharf Research.
New York (PRWEB) October 22, 2005 -- “Safety” is one of the most ba