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November 30, 2005

“The Answer to Underperforming, Cutting Edge Technology is More Cutting Edge Technology”

In its latest published research, Technology Across the Supply Chain, Analytiqa surveyed over 100 European Supply Chain Executives in Eastern and Western Europe to provide market shares; evaluate customer satisfaction; identify technology strategies; understand future technology trends.

London, UK (PRWEB) November 30, 2005 -- hilst transport management systems (TMS) have, historically, been the least developed areas of the technological supply chain, technology providers and 3PLs are readdressing the balance.

Technology Across the Supply Chain

Analytiqa conducted an extensive survey in Q3, 2005. After benchmarking the leading technology providers and implementers by system type and geography, the research identifies customer satisfaction with their technology systems and ‘partners’. The report analyses the impact that software providers, implementers, location (geography) and industry market sectors have on the market dynamics, including investment strategies and timescales for future change.

Playing a unique role as both provider and customer of supply chain technology solutions, the research examines third party logistics providers, their levels of interaction with both technology companies and their clients – together with the quality and variety of services that they are now asked to perform. Finally, the research quantifies future trends for technology in the logistics sector, including the use of mobile technology and RFID, together with the priorities for future technology investment.

At all times, the research was placed in the context of modern logistics operations. These include the consolidation of supply chain structures to cost-efficient locations, moves towards process based working and the globalisation of supply chains.

Transport Management Systems move out of first gear

Whilst transport management systems (TMS) have, historically, been the least developed areas of the technological supply chain, technology providers and 3PLs are readdressing the balance. The role that 3PLs are playing in this development is especially important as Analytiqa research found that where supply chain functions are outsourced, 49.1% of companies rely on a 3PL to provide their TMS, whilst only 21.7% of such companies entrust their Warehouse Management System (WMS) to a 3PL.

3PLs may chose to use a system supplied by a specialist technology provider or they may chose to provide an in-house solution. This demonstrates a key challenge facing the more traditional providers of TMS.

Whilst they may be of the “best-in-class” variety, as process systems begin to encroach on their area of business, providers of these specialist TMS are being forced to be more innovative in order to “justify” their extra connectivity and visibility issues.

Scepticism surrounding claims of supply chain technology providers

Customer experiences contrast sharply to the promotional campaigns of the leading technology systems providers. Whilst technology systems are advertised as being robust, scalable and cost effective, Analytiqa uncovered a degree of scepticism surrounding such claims. These are often interpreted by the customer as “the answer to underperforming, cutting edge technology is more cutting edge technology”.

The tension between Enterprise Resource Planning (ERP) type systems and “best-in-class” systems is a common theme, particularly with WMS, as Analytiqa’s research highlighted a greater level of dissatisfaction with systems in Eastern Europe than in Western Europe.

An important factor affecting the success of a WMS implementation and subsequent satisfaction with the system is the degree of understanding which is brought to the planning process. This is reflected in the importance companies place in the experience of systems implementers, which cannot be underestimated. Part of the reason that systems are not used to their full potential is due to the complexity of the processes they are required to manage. This problem is most prominent in the case of ERP systems.

However, when it comes to employing a technology implementer, Analytiqa’s research highlights that the majority of providers leave customers highly satisfied with their services.

A major source of ‘end-user’ dissatisfaction lies with “in-house” technology systems implementers who do not possess the necessary expertise they would claim to have. A cause of many of the failed or “disastrous” implementations is a desire to keep costs to a minimum, overlooking the use of more appropriate implementers.

For more information see: http://www.analytiqa.com/TechnologySupplyChain.asp

Sample survey quotes and statistics taken from “Technology Across the Supply Chain”:

“In terms of market share of inventory management software providers, there is a significant difference between the retail sector and the manufacturing sector”

“Although SAP and Oracle dominate the WMS market, both companies command a lower market share than they achieve in the process and inventory management sectors”

“EU as an agent of change: Meeting new EU legislation is the fourth most important factor driving the technology systems improvements”

“For 3PLs, attempting to compete with specialist technology providers is no longer seen as an appropriate business development strategy – they must segment their technology service offering according to the needs and capabilities of their customers.”

“Of the companies which have made major WMS improvements within the last two years, at least 25.0% of them will make a major improvement within the next two years”

For more information see: http://www.analytiqa.com/TechnologySupplyChain.asp

About Analytiqa:

Analytiqa is a market analysis and business intelligence company providing published reports, profiles and databases, custom research and consulting for multi-national clients across a number of industry sectors from Logistics and Distribution through to FMCG and Professional Services. Analytiqa works closely with its clients, building partner relationships based on trust and the delivery of high quality and commercially relevant research.

Analytiqa is positioned between the logistics providers and their customers to provide the industry with commercially relevant business intelligence. Analytiqa works closely with logistics providers to source new customers and to better help them understand their existing clients. Similarly, retailers and manufacturers use Analytiqa’s logistics company profiles, databases and research services to analyse the operational and service capabilities of logistics providers and to benchmark the services they receive from their logistics providers against those of their own competitors.

Posted by Industrial-Manufacturing at 03:00 AM | Comments (0)

Newport-St.Paul Cold Storage Picks Headwater Technology Solutions' Delfour Smart Enterprise 2 3PL Software as New Logistics Management System

Growing Twin-Cities area third party logistics provider serves food industry clientele in upper Midwest; Replaces largely manual home-grown management system with advanced, heavily automataed solution. Benefits include greater customer convenience, upgraded business practices,elimination of paper processes, extensive report capabiities, web-based merchandise visibility tracking for customers 24/7.

St. Paul, Minnesota, (PRWEB) November 30, 2005 -- Newport-St. Paul Cold Storage, a family- owned public refrigerated warehouse company, has completed a six-month review of third party logistics software solutions and has selected Headwater Technology’s Delfour SmartEnterprise 2 software suite as its logistics management and fulfillment solution, it was announced today by President Drew Greenberg and Headwater Senior Vice President Joe E. Couto. Implementation has begun and the company expects to go live with the new system in January 2006.

Newport-St. Paul Cold Storage currently operates 4,000,000 cubic feet of freezer, refrigeration and dry storage, serving more than 100 food industry clients in the Upper Midwestern United States. The SmartEnterprise 2 solution replaces a largely manual, custom-programmed legacy solution that evolved over time, Greenberg said. It was considered no longer adequate to accommodate the company’s expanding requirements, including customer needs for greater access to information and control over the flow of goods.

“We narrowed the field down to three finalists,” he said, “and we were very comfortable with Headwater’s background and experience as well as with the SmartEnterprise 2 system. We felt that as a turnkey solution, it could be implemented quickly and cost-effectively, and we were encouraged by the developer’s in-depth familiarity with the requirements of controlled-temperature food warehouse operators.”

The SmartEnterprise 2 software suite being implemented at Newport-St. Paul Cold Storage is comprised of the Enterprise Foundation integration layer, Headwater’s RF Foundation, the WarehouseLogic 2.6 logistics management software, the Active Desktop GUI-based single point access and control module, the Radio Frequency module, the d’Amigo alert management and reporting tool, and the Boomi EDI module. The software will run in the Linux environment with an Oracle database.

“We expect to achieve significant advantages in terms of productivity, workflow and customer satisfaction through extensive automation of most of the activities that we typically have performed manually,” Greenberg said. “The system is rules-based, which not only provides us with best practices, but also leaves the door open for us to insert our own rules, operating procedures and alert parameters. Our customers are looking forward to using the web-based e-Vista visibility tool to access the status of their merchandise at any point in the logistics chain on a 24/7 basis.”

Another major opportunity, Greenberg noted, is the ability to stem the tide of paperwork that threatens to swamp business operations of all kinds today.

“By using scanners and electronic document entry and distribution, we will be able to eliminate many paper document processes,” he said. “This is a tremendous boost to efficiency not only for our company, but for our customers as well, since paper we do not issue is paper that they do not have to process.

“Going forward, we will extend our use of EDI with as many customers as possible, which will further streamline processes on both ends of our transactions by establishing direct, hands-off computer-to-computer communications on a 24-hour basis.”

Newport-St.Paul Cold Storage commenced operations in 1959 and in the intervening years has expanded its one-story, modern facility five times.

ABOUT HEADWATER TECHNOLOGY SOLUTIONS INC.
Headwater Technology Solutions Inc. is a software development and professional services firm that provides logistics management consulting and solutions, transportation management solutions, and an array of corporate/financial consulting and implementation services. Headwater’s Delfour SmartEnterprise 2 and Freight Logix 3PL/4PL/corporate logistics and transportation solutions enable seamless supply chain planning and execution that leads to smarter and more profitable management of goods as they move through the supply chain. Its supply chain consultation and implementation services focus on the Oracle, SAP and Microsoft platforms, with proficiency in warehouse and transportation management systems, RF and RFID technologies, and materials management systems (MMS). Headwater maintains corporate headquarters in the Toronto suburb of Markham and a regional office in Oakville, marketing its services and solutions internationally. For information, call 866 306 0999 or visit www.headwaterinc.com.

CONTACT:
Tina Langridge
866 306 0999

Posted by Industrial-Manufacturing at 02:59 AM | Comments (0)

Chef In Motion Restaurant’s Private Dinner Parties Are The Toast Of Asheville

In Asheville, North Carolina, a city nestled in the mountains of the Western part of the state, the restaurant Chef In Motion has become one of the community’s signature dining experiences.

Asheville, NC (PRWEB) November 30, 2005 -- In Asheville, North Carolina, a city nestled in the mountains of the Western part of the state, the restaurant Chef In Motion has become one of the community’s signature dining experiences. Owners Mauricio Abreu or "Chef Mo" and Brenda Wienke have not only built a great, casual atmosphere for delicious breakfast and lunch menus, but also provide space for private dinner parties unlike any other in the Asheville Region. Located at 57 Victoria Road, Chef in Motion offers evening bookings of their main dining room for birthday parties, anniversary dinners, business meetings and many other events seven days a week. The beautiful decor, comfortable porch and modern kitchen create a relaxing and decadent ambiance. The custom designed dinner menus include gourmet dishes from around the world. Chef In Motion can accommodate parties as little as two or as large as twenty, and every client has the choice of two to five course meals. The website -- http://www.ChefInMotion.com -- includes testimonials and rave reviews such as "Chef Mo lived up to my expectations and beyond. This was my most memorable and favorite dining experience -- even after 15 years of daily, expense account meals at the finest Bermuda, New York, Boston and Washington D.C. restaurants."

Chef Mo prepares everything from French Lavender Creme Brulee to Prime Top Sirloin Diane in the open kitchen visible to dining participants. Dinner parties can even be transformed into cooking classes for everyone to enjoy. Interested patrons learn gourmet "tricks of the trade" and leave with recipes and ideas they can use in their own kitchens at home. Visit the recipes page of www.ChefInMotion.com every month for another new gourmet recipe. Chef in Motion also offers off premise catering for weddings, graduation parties, business meetings or family gatherings. Clientele have called Chef In Motion’s dinner menu "a whimsical, culinary extravaganza" and the restaurant location "a chic and intimate setting; the ideal place to connect with family, friends or business colleagues." Affordable prices, personal attention and friendly service are all a part of Chef In Motion’s formula for success. Visit Chef In Motion online at www.ChefInMotion.com for information on booking private parties and catered events or feel free to contact Chef Mo or Brenda at 828-350-8999.

Posted by Industrial-Manufacturing at 02:58 AM | Comments (0)

All-Natural Sweetener, ZSWEET™, Breaks New Ground

New Sugar Sweetner keeps blood sugar levels low, digests well and tastes good

San Clemente, CA (PRWEB) November 30, 2005 -- Ventana Health, Inc. today announced the launch of Zsweet™—a new, all natural, zero calorie sweetener approved by the FDA. Zsweet™ is an all natural sweetener that provides a safer alternative to chemical sugar substitutes. Zsweet™ flows, measures, and tastes like sugar without the unpleasant aftertaste.

Zsweet™ has been favorably mentioned in the New York Times best selling book, “The Perricone Weight-Loss Diet” written by Nicholas Perricone, M.D. According to Dr. Perricone, artificial sweeteners and hidden sugars, such as fructose corn syrup, commonly found in beverages, are causing a host of serious health problems including obesity. To combat obesity and other such health problems, Perricone identifies Zsweet™ as an alternative all natural sweetener.

“Zsweet™ was developed to enhance the healthy and balanced lifestyle of our community with a nutritious product of the highest integrity and quality without sacrificing taste,” says Tim Avila, creator of Zsweet™ and chief executive officer of Ventana Health Inc. “Our goal was to produce a sweetener that was sweet in taste and good for the body,” explains Avila.

Zsweet™ is made with a blend of Erythritol, a natural sugar alcohol, and food extracts commonly found in fruits and vegetables. Zsweet™ does not use herbal extracts or dietary supplements and does not chemically alter any ingredients.

Benefits from Zsweet™ are numerous especially since Erythritol has been shown not to increase blood sugar levels and is healthy for diabetics. In addition, tests have displayed that the basic ingredient in Zsweet™ has the highest level of digestibility and tolerability of the sugar alcohols. Studies have also revealed that Erythritol prevents dental cavities.

“Unlike other sugar substitutes such as Splenda®, Equal® and Sweet ‘n’ Low®, Zsweet™ uses no caloric or carbohydrate fillers,” says Avila. “Zsweet™ does not contain any chemically altered materials, not even in trace amounts.”

Zsweet™ can be used like sugar in equivalent measurements in hot or cold beverages, blended drinks, over cereal, and in a wide variety of recipes.

Zsweet™ will be available online January 2006 and will have distribution throughout the US. For more information about the Zsweet™, please visit www.Zsweet.com

About Ventana Health Inc.
Ventana Health Inc. is dedicated to fostering healthy lifestyles through intelligent food and supplement brands that deliver micro-nutrition to our community. Through an ongoing educational initiative with organizations such as the Institute for Prevention Research/USC KECK School of Medicine, Ventana Health Inc. has established itself as an advocate in health and wellness.

Posted by Industrial-Manufacturing at 02:57 AM | Comments (0)

November 29, 2005

How To Choose The Best Holiday Gift Basket -- Insider Shopping Tips

Choosing a memorable gift is often a challenge. Here are some tips to help you select a gift basket that will cause the recipient to remember you positively for years.

(PRWEB via PR Web Direct) November 29, 2005 -- If you're like most people, there's a gift basket or some corporate gift baskets on your shopping list this holiday season.

After carefully researching the gift basket industry, and talking to a number of suppliers within it, here are some insider tips we've discovered to help you choose a gift basket the recipient will appreciate and remember for years to come:

1. Choose a gift basket that's unique
Most people are no longer impressed with the traditional cellophane-wrapped, gaudy, cheap gift baskets and tins of popcorn that most gift companies offer. If you want your gift to stand out, impress, and reflect the care you have for the recipient, choose an unusual gift basket, one you and they have never seen before.

2. Choose a gift basket based on a container that the recipient will want to save after the goodies are gone.
Most gift baskets are based on a 30-cent wicker basket or cheap throw-away boxes that go right into the trash after the goodies are gone. If you want your gift to stand out and be memorable, give a gift basket based on something they will want to keep and proudly display in their home or office, like a decorative clock, an antique wagon, a rosewood desk organizer, or a brass bowl. These gifts have value and the recipient will remember you every time they look at it for years to come.

3. Choose a gift basket that's full of goodies, not fillers.
Most gift baskets are 98% filler, with very little actual content. The worst seem to be the wine and fruit baskets, with Styrofoam fillers that actually exceed the height of the basket itself. Sending these types of baskets gives the impression that you, the sender, are cheap because you sent them a basket that was mostly filler -- certainly not the impression you had intended.

4. Choose a gift basket that's made fresh to order, in the U.S.
Most gift baskets are assembled months before the holidays in sweatshops in the Orient. The result is a basket full of stale contents, shipping damage, and a haphazard assembly. Choose a company that uses designers to assemble your basket in the U.S., after your order has been received. That way you can be sure to get fresh ingredients, caring assembly, and specialty handling for your gift.

5. Choose a gift basket company that offers same day shipping.
Very few gift basket suppliers have the capability to offer same-day shipping.

Our research shows that two great sources for gift baskets and executive gifts that fill all of the above criteria are:
Gift Baskets: http://GiftBasketsDeluxe.com
Corporate Gift Baskets: http://Corporate-Gift-Baskets.com

One final hint -- early shopping is key to saving money on your gift-basket giving. We recommend ordering by December 19th, as it's the last day you can expect ground delivery by Christmas.

BusinessKnowledgeSource.com is a resource for quality business, marketing and sales, finance, manufacturing, technology and small business information and news to help build sales and profits. For more information on these topics, visit http://BusinessKnowledgeSource.com

Contact Info
Sandy Wilde
BusinessKnowledgeSource.com
262-639-2270

Posted by Industrial-Manufacturing at 09:42 PM | Comments (0)

Purifique...The First Authentic Aromatherapy Drink: High-Powered Premium Botanical Infusion Aims at Both Fancy Food and Functional Markets

It’s a delicious groundbreaking gourmet beverage and a world-class breakthrough botanical tonic. Starting with its market trial launch in California's Carmel/Monterey area and via the Web, Purifique has embarked on a campaign aimed at introducing its premium "aromatherapy" drink packaged in an upscale champagne-style bottle.

Carmel, CA (PRWEB) November 29, 2005 -- A heady new botanical drink named Purifique is introducing a new beverage category. Purifique has brought flower power to market with the launch of its two ultra aromatic all-natural flavors featuring cinnamon rose essences in its Purifique Harmony (tm), and a ginger mint bouquet in Purifique Spirit (tm).

The delicious groundbreaking gourmet beverage is also a breakthrough botanical tonic and the brainchild of Purifique Naturally LLC co-founder Desiree Cromwell. Now in its trial launch phase in California's Carmel / Monterey area and via the Web, Purifique has embarked on a campaign aimed at educating the public to the availability of consumable "aromatherapy" packaged in an upscale champagne-style bottle.

Pushing the aromatherapy envelope beyond steam-distilled essential oils and their hydrosol by-products, Purifique Naturally has developed a proprietary low-temperature process that is similar to that of producing a fine wine. The company intends to lead the new “nutritional aromatherapy” category with the introduction of its groundbreaking drinks featuring an incomparable ultra aromatic taste.

Desiree Cromwell, a 16-year veteran aromatherapist with a practice based in Carmel-by-the-Sea and head of the company's research and development, stated: "Drinking Purifique is an experience unlike any you've ever had. We've had rave reviews so far from nearly everyone who tried it, because no other product out there can offer a similar experience. It's as if you've swallowed a bouquet of flowers."

"But the delightful taste sensation is just the beginning. Served chilled like a white wine, our refershing hydro-essential drink delivers an incredibly powerful energy boost that is instantly felt. Imagine yourself awakening your senses and cleansing your palette before a meal. Or, easing and regulating digestion during a meal. Or, finishing a meal with a flair by pouring one of our divine bouquets into a cordial glass."

Purifique's website, launched October 1, 2005, explains many sensory and physiological benefits to be gained from drinking oxygen-rich Purifique, including the promotion of energy, uplifted mood, diet aid qualities, skin and metabolic regulation. Go to http://www.purifique.com for more about this innovative product.

During its trial phase Purifique is holding local tastings, while seeking distributors nationwide and representation to spas and fine restaurants.

Purifique is 100% Pure and Natural. Nothing Artificial. Nothing Added. Certified organic. Premium botanicals infused with pure spring water.

About Purifique:

Purifique Naturally LLC. is dedicated to the development of authentic aromatherapy nutritionals. The name Purifique, its logo, graphics, brand names, signature marks and slogans are trademarks of Purifique Naturally LLC., the exclusive manufacturer and marketer of Purifique premium botanical infusions — the first authentic aromatherapy drink. Rights reserved worldwide.

Posted by Industrial-Manufacturing at 09:41 PM | Comments (0)

Caribou Coffee Chooses IntraLearn SME to Deliver e-Learning Company Needed to Quickly Certify and Survey 4,000+ Store Team Members

IntraLearn Software Corporation, the world’s leading supplier of Microsoft technology-based, turn-key e-Learning software applications, announced today an agreement with Caribou Coffee Company, Inc. (Nasdaq:CBOU), the Second-largest U.S. specialty coffee company. Caribou Coffee selected the IntraLearn SME Learning Management System to quickly certify employees at their 348 coffee houses.

Northboro, MA (PRWEB) November 29, 2005 -- IntraLearn Software Corporation, the world’s leading supplier of Microsoft technology-based, turn-key e-Learning software applications, announced today an agreement with Caribou Coffee Company, Inc. (Nasdaq:CBOU), the Second-largest U.S. specialty coffee company. Caribou Coffee selected the IntraLearn SME Learning Management System to quickly certify employees at their 348 coffee houses.

“With Caribou’s explosive growth, it became essential for us to deliver consistent, measurable learning to our 4,000+ team members.” said Caribou CEO Michael Coles. “e-Learning gives us the ability to provide quality training to our store employees while providing us the feedback we need to ensure our high standards are maintained across all our stores.”

Initially, Caribou brought on the IntraLearn SME to certify and survey its team members. Over the past year it has become the platform for delivering all the company’s e-Learning.

”Scalability was critical to Caribou as they wanted a solution that could grow along with the company” said IntraLearn Software Corp. Vice-President of Business Development, Evan Lenson. “Another important feature of the IntraLearn SME has been the ability to easily customize the system so that the user experience, look, and feel as well as data manipulation is exactly what they want.”

About Caribou Coffee

Caribou Coffee, founded in 1992 and headquartered in Minneapolis, Minnesota, is the second largest company-owned gourmet coffeehouse operator in the United States based on the number of coffeehouses. As of October 2, 2005, Caribou Coffee had 348 coffeehouses, including four licensed locations and four joint venture locations. Caribou Coffee’s coffeehouses are located in 14 states and the District of Columbia. Caribou Coffee offers its customers high-quality gourmet coffee and espresso-based beverages, as well as specialty teas, baked goods, whole bean coffee, branded merchandise and related products. In addition, Caribou Coffee sells products to grocery stores and mass merchandisers, office coffee providers, airlines, hotels, sports and entertainment venues, college campuses and other commercial customers. Caribou Coffee focuses on creating a unique experience for customers through a combination of high-quality products, a comfortable and welcoming coffeehouse environment and customer service. For more information visit www.cariboucoffee.com.

About IntraLearn
IntraLearn Software Corporation of Northboro, MA is the leading provider of turnkey e-Learning applications for the corporate enterprises, academic institutions and non-profits. Along with operations in the UK, Brazil, Singapore and India, IntraLearn software is distributed worldwide through authorized IntraLearn resellers and Learning Service Providers to more than 1,500 major organizations in 17 international languages. IntraLearn is a Microsoft Gold Certified Partner with both ISV and Microsoft Business Solutions proficiencies.

Posted by Industrial-Manufacturing at 09:40 PM | Comments (0)

What's the Ultimate Foodie Gift

Foodie Craze, fun trivia game for food lovers, is the ultimate foodie gift. And it includes a bonus -- a chance to win great foodie prizes.

Burke, VA (PRWEB) November 29, 2005 -- What to give the foodie who already has every kitchen gadget and cookbook on the market? The answer is Foodie Craze, the fun trivia game for food lovers, available at www.foodiecraze.com. Plus, there’s a bonus: inside the colorful collectible tin is a secret product contest code. One of the recipients can win great foodie prizes via the company website.

If Foodie Craze is the ultimate foodie gift, it’s hardly a coincidence. The author of Foodie Craze conceived the game while searching for a holiday present for his wife, “a typical foodie who has everything.”

Field tested in neighborhood gourmet clubs, Foodie Craze is a party game that produces maximum laughs. In the colorful, collectible tin, players will find official rules, score sheets, and 400 amusing, and surprising multiple choice questions. Players expand their culinary horizons, relish laughs and savor the spirited conversation.

The creators of Foodie Craze say, “It’s a trivia game like you’ve never tasted before.” Foodie Craze questions are a buffet in 10 tantalizing categories. American Classics ladle out nostalgia for old brands and recipes. Innocents Abroad is a globe-hopping, ethnic smorgasbord. Libations is a romp though the wine country, with side trips to some breweries and coffee plantations.

Celebrations is about holidays and family feasts. Savory Scenes recalls your favorite tidbits from books, movies and sitcoms. Remember Aunt Bee and the pickles? Jerry Seinfeld’s black and white cookie? Extreme Cuisine is a “believe it or not” gallery of weird foods. La Technique is about gourmet cooking. Plus there’s more: Foodie Craze satisfies the most demanding appetite for fun.

In addition to the Foodie Craze trivia game, Trivia Craze LLC sponsors the Foodie Craze Forum, a free online community where foodies can gather to share laughs, recipes … anything they like.

Visitors to the company website at www Foodies are invited to visit www.foodiecraze.com and learn for themselves why folks are saying, “Foodie Craze is the essential ingredient for an evening of foodie fun.”

Posted by Industrial-Manufacturing at 09:39 PM | Comments (0)

Belch Beer Marketing Campaign Announced

Company announces intention to sell BelchBeer.com web site and marketing campaign. Belch (i.e., Belgian) Beer is claimed to be "so good, you'll want to taste it twice."

Seaside, CA (PRWEB) November 29, 2005 -- A California corporation has announced its intention to sell its BelchBeer.com web domain, Belch Beer trademark application and associated marketing material.

The concept behind the marketing campaign is that the Belgian people -- referred to in the ads as "the Belch people" -- are world-famous for their fine beers, and that among the best of all Belgian brewmasters are the monks of Northwind Abbey, who have renounced all voluntary vocalization.

"They take great pleasure in brewing a beer which speaks for them," explained Earl Vickers, CEO of The Sound Guy, Inc. "This is their way of expressing the depth of their satisfaction with beer and with life itself."

The ads begin with the catch-phrase "There's nothing like a good Belch," and conclude by saying, "Belch Beer -- so good, you'll want to taste it twice. "

The web site and marketing materials are at http://BelchBeer.com.

Posted by Industrial-Manufacturing at 09:38 PM | Comments (0)

MDM Distribution Becomes Exclusive Spina Distributor

Conca Dora, LLC, appoints MDM Distribution as there exclusive United States Distributor for their premium Sicilian wines.

(PRWEB) November 29, 2005 Conca Dora, LLC, has appointed MDM Distribution there exclusive United States Distributor for their premium Sicilian wines. The wines of the Spina Label will be introduced first in the United States. All are gold medal winners and rated 90 points or better by the Italian Press.

Conca Dora produces three labels; Spina, Robinia and Tre Feudi. They also offer private lableling. They wines are made at the Cooperative Social Wine cellar of the Belice High; began in 1971 from 36 family owned wineries, and today represents over 800 wineries making it one of the largest cooperatives in Italy.

MDM Distribution is a woman owned and operated boutique wine distributor in California. Melanie Moffett, President and founder, is focused on representing small family owned wineries from around the world. She is focused on bringing excellent small product wines to market and providing small wineries with world class marketing support. She does not represent wineries which use micro-ox or oak additives in the processing of their wines. The majority of MDM wines are vineyard designated wines.

MDM represents several well known California Brands to include: J. Lynne Wines, Chumeia Vineyards, Cloud 9, Manzoni, Mario-Perelli Minetti, Deux Amis, and Casa Carneros. MDM has a team of wine sales professionals selling wines in all the major markets in California.

In January MDM launched a National Program when they entered into a joint venture with Dennigmann Wine Group, owned by David Dennigmann. Their professional management team consists of four seasoned wine professionals with over 25 years industry experience. In October they hired a dedicated Chain-Store National Accounts Manager. MDM currently sells to 17 states.

Posted by Industrial-Manufacturing at 09:38 PM | Comments (0)

Cheflive Joins in First Friday Event in Las Vegas Arts District

Cheflive, Inc. will participate in the December First Friday event in Las Vegas.

(PRWEB) November 29, 2005 -- Cheflive, Inc. will join in Las Vegas’ First Friday event by opening the doors of the Cheflive Studio on December 2, 2005 from 6 p.m. to 9 p.m.

The Cheflive Studio is located at 241 W. Charleston Blvd, in the Holsum Lofts in the downtown Las Vegas Arts District.

Guests will have a sneak preview of the Cheflive Studio, find out more about Cheflive, and have an opportunity to mingle with the Cheflive team and its celebrity chefs.

John Guinivere, president and founder of Cheflive, says, “We look forward to welcoming guests to the new studio and providing them with an opportunity to get a glimpse of what Cheflive is about.”

First Friday is an ongoing arts, entertainment, and social block party held the first Friday of each month in the Las Vegas Arts District. It showcases local art and arts-oriented businesses as well as unique shops, bars, and restaurants that are part of Las Vegas' vital downtown cultural scene.

Cheflive is an innovative digital media company utilizing state-of-the-art technology to produce creative cooking shows featuring some of the world’s best chefs in high-definition digital video. Filmed at the Cheflive Studio, the shows will be streamed live on the Internet, archived for on-demand video download, and reach a worldwide audience. Cheflive provides a resource center for epicurean reference, nutrition and health education, and better living.

Posted by Industrial-Manufacturing at 09:36 PM | Comments (0)

November 28, 2005

Wine Lovers' Top-Rated Holiday Gift Choice

Wine lovers’ best kept secret revealed along the California Central Coast. Stunning coffee table book tells story.

Aptos, CA (PRWEB) November 28, 2005 -- Those who are looking for something special for the wine lover in their life this holiday season would do well to consider a new gift book called, From the Highlands to the Sea: Exploring the Wineries of Monterey County. This picturesque coffee table book offers an intimate portrait of the winemakers of the Monterey region, from the days before Steinbeck through the present.

In a similar vein to its companion book, Mountain Vines – Mountain Wines: Exploring the Wineries of the Santa Cruz Mountains, From the Highlands to the Sea highlights the often fabulous, but largely unknown, independent wineries of its region with stunning photographs and intriguing interviews.

While tourists typically flock to the Central Pacific Coast for recreational opportunities – from horseback riding, to surfing, to you-name-it – the wineries of the California Central Coast may be the area’s best-kept secret.

Few people realize that over 100 small production wineries exist, tucked away in intimate country settings in Monterey, California and in the nearby Santa Cruz Mountains.

Unlike the mainstream vineyards of Northern California, these off-the-beaten path wineries offer more intimate tastings that are reminiscent of the Sonoma and Napa Valley wineries of the 1970s, where one might engage the winemaker in conversation, instead of being greeted by a tasting room attendant.

Those who are interested in exploring the art of winemaking will appreciate the advice and stories each winemaker has generously shared.

To order either of these books, or for up-to-date news and events of the 100+ wineries of the Central Coast, visit: http://www.MountainVinesPub.com.

Please note that these beautiful gift books must be ordered no later than December 15th to be wrapped and shipped in time for the holiday season.

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

Flavor Spray Diet Announces all Flavor Sprays are Diabetic Friendly

New Convenient Zero-Calories, Zero-Carbs, Zero-Cholesterol, Zero-Fat Flavor Sprays Enhance Your Favorite Diet and Contribute to a Healthier Lifestyle

New York, NY (PRWEB) November 28, 2005 -- Award-winning chef, author, inventor, restaurateur and entrepreneur, David Burke’s new line of Flavor Spray are diabetic friendly. Flavor Spray, which was just named by Time Magazine as one of the “Most Amazing Inventions of 2005,” encompasses a collection of intense flavors that can be mixed with an array of everyday foods including poultry, seafood, beef, salads, vegetables, dairy and bread products.

The concentrated easy-to-use liquid sprays eliminate unwanted calories, carbohydrates, cholesterol and fats associated with toppings, gravies, dressings and sauces while still packing a distinct punch of flavor. The Flavor Sprays contain no sugar/ no calories and provide flavors that most diets are missing. By having zero calories per serving they can be used by any diabetic and anybody on any weight loss diet.

The sprays are categorized into three taste-bud-tempting groups: Classic, Exotic, and Sweet & Sinful. Delectable Classic flavors include: Buttermilk Ranch, Smoked Bacon, and Memphis BBQ; mouthwatering Exotic flavors include: Hot & Sour, Pesto, and Teriyaki; and tempting Sweet & Sinful flavors include: Chocolate Fudge, Cookies & Cream, and Strawberry Shortcake.

“I created this unique line of flavor sprays so people can enjoy the tastes of all of their favorite foods without experiencing the guilt. In all of my years of cooking and experimenting with spices, condiments, and flavors, I have never come across anything that can enhance the flavor of food this easily. We are living in a health-conscious society where people are constantly searching for a way to a healthier lifestyle - Flavor Spray is the solution,” said celebrity chef David Burke.

The Flavor Spray Diet, endorsed by The Nutrition Twins, Tammy Lakatos Shames and Lyssie Lakatos, contains a liquid extract made up of water, salts, emulsifiers, and natural and artificial flavors, with Splenda used as a sweetener in the “dessert” sprays. A 2.0fl.oz./60ml flavor sprays cost $5.95 per bottle and will last six months.

Flavor Spray™, launched in July 2005, is an ideal solution for the health-conscious individual. The user-friendly FDA approved flavorings contain zero-calories, zero-carbohydrates, zero-cholesterol, and zero-fat. The collection of flavor sprays, which include over 18 bold flavors with additional to come, was designed to replace toppings, gravies, dressings and sauces with intense flavor and none of the guilt. For additional information, special recipes and tips, or to purchase the flavor sprays, please visit: www.flavorspraydiet.com.

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

International Exotics Top List of New Taste Trends

Produced in collaboration between the Center for Culinary Development and Packaged Facts, the Culinary Trend Mapping Report is a new quarterly report on food and ingredient trends and developments.

New York, (PRWEB) November 28, 2005 -- Titillating, tangy tamarind, yerba maté latte, get-up-and-go guarana, and tantalizing tortas top the Fall list of up-and-coming food sensations slated for success in American foodservice and retail establishments, according to the latest Culinary Trend Mapping Report, a collaborative effort of market research publisher Packaged Facts, a division of MarketResearch.com, and San Francisco’s Center for Culinary Development (CCD).

Designed to show which culinary trends are “gaining traction” and which are simply flashes in the pan, the quarterly Culinary Trend Mapping Report identifies ingredients, dishes, cooking styles, and flavor profiles and their “maturity” level according to CCD’s unique five-stage tracking process. From papaya and polenta, to flat iron steaks and grilled/roasted fruits, this recently published quarterly installment is a unique and indispensable tool for food professionals and others who need to stay abreast of what’s hot—or what will be—in the food industry.

Providing proprietary insight into how every-day consumers are currently reacting to and adopting culinary trends, such as Thai flavors and low glycemic foods, this report contains exclusive insights from members of CCD’s renowned 80-member Chefs’ Council, with feature articles written by member chef’s offering their perspectives on food trends.

“We expect that yerba mate will be the next news in beverages,” said Kimberly Egan, principal and senior director of client services, CCD. “It’s being positioned as a healthy stimulant, one that is blended with interesting, yet familiar, flavorings, spices and herbs, to help consumers make the transition from green and white teas.”

Culinary Trend Mapping Report: A Quarterly Journal of Food and Ingredient Insight is available both by individual quarterly issue and as an annual subscription and can be purchased directly from Packaged Facts by clicking: http://www.packagedfacts.com/pub/1101022.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 240-747-3014, or e-mail protected from spam bots.

About the Center for Culinary Development
The Center for Culinary Development is a food and beverage development company that blends culinary creativity with strategic marketing expertise to help clients create food product solutions that satisfy consumer expectations. For more information, visit www.ccdsf.com, or contact Kimberly Egan at 415-69

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

Breakfast and Sandwich Meats in the US

Dublin (PRWEB) November 28, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c28377) has announced the addition of Breakfast & Sandwich Meats - in the United States to their offering

The breakfast and lunch meat market is projected to reach $9.8 billion for 2005. Sales growth was strongest in 2003-2004, during the low-carb craze. In the four sales channels examined in this report (grocery stores, drugstores, mass merchandisers, and natural supermarkets), sales increased 15% between 2000 and 2005.

In this report, we clearly identify the principal external factors driving or curtailing growth in the breakfast and lunch meat market. For manufacturers of breakfast and lunch meats, the demise of the low-carb diet translated to markedly lower sales in 2005 than had been enjoyed in 2003 and 2004. As always, convenience is a major factor. Co-branding between meat processors and plastics manufacturers has led to the "meat in a tub", and precooked bacon and brown-and-serve sausages have made preparation more convenient. Not to be overlooked are the various health issues surrounding packaged meats. Concern about nitrites and preservatives in food have spurred consumers to look for natural or organic alternatives, contributing to increased sales through the natural food channel.

Exclusive consumer research reveals the attitudes, needs and behavior of breakfast and lunch meat consumers, with analysis broken down both by demographic characteristics, and by meat type (breakfast and lunch meats are analyzed together and separately).

Six years of specific sales data provide a factual and impartial presentation of the market as a whole. we also evaluate the performance of individual sectors in the market (sliced lunch meat, bacon, refrigerated and frozen frankfurters, dinner sausages, breakfast sausage/ham, non-sliced lunch meat, and frozen sausages), and provides information about the major companies and brands (almost half of the market is controlled by Kraft, Sara Lee, ConAgra, Hormel, and Johnsonville).

We use the SPSS forecasting package to create a five-year forecast of U.S. retail sales in the breakfast and lunch meats market, revealing potential opportunities for growth and product development.

We define packaged breakfast and sandwich meat as follows:
refrigerated and frozen bacon (including turkey and reduced fat bacons)
refrigerated frankfurters (hot dogs)
refrigerated dinner sausage (including bratwursts, Polish sausage and Italian sausage)
refrigerated breakfast sausage and ham
frozen breakfast and sandwich meat (including frozen breakfast sausage, frozen bratwursts and Steak-UMM products)
refrigerated non-sliced sandwich meat (including non-sliced bologna or other sandwich meat and salami)

Despite the title of this report, it is important to note that breakfast and lunch meats, as defined by us, can transcend these mealtimes. In some cases, such as bratwursts, Polish sausage and Italian sausage, dinnertime is the most common time for usage.
This definition does not include:
deli meats requiring counter help for slicing
pre-formed hamburger patties
ground beef
frozen breakfast sandwiches, which contain breakfast meats
lunch meats sold in kits (e.g. Lunchables)
This report contains US IRI InfoScan data.

For more information visit http://www.researchandmarkets.com/reports/c28377

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

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

SVM Launches the 2005 E-Business Trends in Manufacturing Survey

SVM E-Business Solutions, a leading online marketing firm for manufacturers, launches the 2005 E-Business Trends in Manufacturing Survey -- a study of the key e-business and online marketing trends that are impacting manufacturing companies.

Parsippany, NJ (PRWEB) November 27, 2005 -- SVM E-Business Solutions, a leading online marketing firm for manufacturers, announced today it is launching the 2005 E-Business Trends in Manufacturing Survey.

This annual study helps industrial marketing executives acquire an in-depth understanding of the key e-business and online marketing trends that are impacting their industry and shaping their competitive environment. The goal of this survey is to educate and empower manufacturing executives with the knowledge to create and implement successful e-business and online marketing strategies.

"Most manufacturers understand that they must actively engage in online marketing to remain competitive," said Bob DeStefano, president of SVM E-Business Solutions. "The goal of our annual study is to help manufacturing marketing executives identify the key online marketing trends, tactics and best practices that they should employ to grow their business."

Through their participation in the 2005 E-Business Trends in Manufacturing Survey, industrial marketers will learn:
* The primary factors that contribute to a profitable e-business strategy
* The top online marketing techniques that generate the most sales leads
* The leading features and capabilities of successful manufacturing Websites
* Successful ways to employ email and search engines to achieve results
* The main online marketing initiatives to be employed by their competitors in 2006
* The most effective ways to measure e-business success

There is no cost to participate in this study and all industrial marketers are invited to contribute. All responses will remain strictly confidential and the survey will take only a few minutes to complete. Participants will receive priority access to the aggregated survey results, and an entry to win a $50 gift certificate from Amazon.com.

To participate in this survey, please go to www.svmsolutions.com/survey.

ABOUT SVM E-BUSINESS SOLUTIONS
SVM E-Business Solutions is a leading provider of strategic Web solutions focused on delivering measurable business results for manufacturers. Founded in 1995, SVM helps companies leverage the Web to drive revenues, control costs and strengthen relationships with customers. SVM's clients include Basic Fun, Becton Dickinson, Bombardier Aerospace, Covance, Cyro, Degussa, FosteReprints, Fujipoly, Konica Minolta, Marotta Controls, Ohaus, Ricoh, Sharp and Total Lubricants. For more information, visit SVM on the Web at http://www.svmsolutions.com, or call (877) SVM-EBIZ

Posted by Industrial-Manufacturing at 02:09 AM | Comments (0)

November 25, 2005

Cooking Utensil From Hot Rock Makes the Holidays Sizzle

From the dining room to the patio, anyone can cook their own meals to perfection as their food sizzles on the most adventurous cooking utensil available, a hot volcanic rock. Hot Rock is a great holiday gift for picky eaters or gourmet connoisseurs, which is why Hot Rock has introduced special holiday pricing for their innovative cooking utensil through the end of December 2005.

(PRWEB) November 25, 2005 -- Restaurants from California to Florida are adopting this exciting and innovative new cooking system, and now Hot Rock’s volcanic cooking utensils are available for dining at home. Using Hot Rock’s volcanic rock cooking utensils, anyone can cook and serve healthy, delicious, and enjoyable meals without being a master chef.

“Hot Rock’s cooking utensils are a perfect gift for the holidays, since memorable meals are such an important part of our holiday celebrations,” said Steve Wright, President of the Hot Rock Corporation. “The holidays can be hectic with meal planning, shopping, and socializing with family and friends. With Hot Rock cooking utensils, one can prepare a meal in minutes while entertaining the family at the same time with the truly unforgettable dining experience of cooking on a volcanic rock. Consider giving Hot Rock cooking utensils as an early present your friends and relatives can enjoy throughout the season, or simply purchase Hot Rock cooking utensils for yourself and amaze your holiday guests with incredibly delicious and entertaining gourmet meals.”

Hot Rock’s home cooking utensil sets have rocks that can be heated on the stovetop in minutes but will cook food for up to half an hour. The cooking utensils are thrilling and unique and can be given to anyone from the health-conscious dieter to the most particular of dining connoisseurs. A college student can be eating like a king with a Hot Rock Home Cooking Set and a portable stovetop. Diners of all ages love cooking with Hot Rock, especially picky children. From the dining room to the patio, using Hot Rock cooking utensils is a year-round event.

With Hot Rock, cooking utensils are no longer boring. Between now and December 31, 2005, Hot Rock is offering a 25% discount off every Hot Rock home cooking set purchased with coupon code 251105. One set is suggested for each diner.

The Hot Rock home cooking utensil set includes:
• 1 volcanic rock (6-1/4" x 6-1/4" x 3/4")
• 1 stainless steel underplate
• 1 ceramic plate (in choice of 3 colors)
• instruction booklet

Visit www.HotRock.us to start cooking before this offer ends.

About Hot Rock
Hot Rock is the leader in the design, manufacturing, and distribution of volcanic rock cooking utensils to restaurants and homes. Based in San Jose, California, Hot Rock, Inc. and its affiliates have offices in the U.S., Australia, and the United Kingdom. For almost 10 years, Hot Rock has been offering the most compelling proposition in cooking utensils for restaurants and individuals worldwide. They are creating a tabletop cook-it-yourself revolution in the at-home dining industry. Hot Rock guarantees the most delicious steak (or chicken, seafood, or other meat) ever tasted, sticking close by their motto: “It's not just a meal, it's an experience!”

Posted by Industrial-Manufacturing at 04:02 AM | Comments (0)

November 24, 2005

Kroger Makes Cutting-edge Move to Further Distance Itself from Competitors by Adding Neaclear Liquid Oxygen Skin Care Products

Kroger, the nation's number one grocery store chain, has decided to add neaclear liquid oxygen skin care products to its stores. The neaclear skincare products will be carried by Kroger stores by March 1, 2006. With this announcement, neaclear is finally making the long anticipated move of reselling its physician-strength neaclear line to the mass retail market.

(PRWEB) November 24, 2005 -- Kroger makes a cutting-edge move to further distance itself from the competition by adding neaclear liquid oxygen skin care products to its stores.

neaclear liquid oxygen skin care products are the latest craze in the medical and skin care communities. The media is consistently calling their skin care line “the ultimate anti-aging regimen.” Among the biggest supporters are some of the biggest names in plastic surgery and dermatology.

Kroger, the nation's number one grocery store chain, has decided to add neaclear liquid oxygen skin care products to its stores. The neaclear skincare products will be carried by Kroger stores by March 1, 2006. With this announcement, neaclear is finally making the long anticipated move of reselling its physician-strength neaclear line to the mass retail market. Already regarded as one of the most clinically significant physician-strength skin care companies, neaclear is sure to seriously challenge the numerous skin care companies sold through these venues.

“neaclear is dedicated to being a physician strength skin care company,” says Dr. Sam Speron, CEO and plastic surgeon. “Being a physician strength skin care company means that the products are of a much higher quality and have undergone much more research. neaclear is proud to be one of the few physician strength skin care companies available today. In today's market, there are many skin care products that are making ridiculous claims. neaclear strives to be an ethical company that is not trying to mislead consumers or make any unsubstantiated claims. neaclear is not claiming to cure cancer or make people look 80 years younger! We are now proud to announce that we have finally decided to enter the mass retail market. Kroger is a great first step because it is such a highly reputable company and will allow neaclear to be taken very seriously in this marketplace.”

For more information, please visit www.neaclear.com

Posted by Industrial-Manufacturing at 01:14 AM | Comments (0)

Arizona Vanilla Company Teams Up With Arj-Med, Inc. To Offer Iranian Saffron

Arizona Vanilla Company, a dynamic online retailer and distributor of high-end specialty seasonings announced today that it has teamed with Arj-Med, Inc. in order to offer premium Iranian saffron at extremely competitive prices to its customers.

Mesa, Arizona, (PRWEB) November 24, 2005 -- Arizona Vanilla Company, a dynamic online retailer and distributor of high-end specialty seasonings announced today that it has teamed with Arj-Med, Inc. in order to offer premium Iranian saffron at extremely competitive prices to its customers. As Arizona Vanilla Company continues to expand its’ business and product lines, they continually strive to bring high-quality products and very competitive prices to their customer base. “Adding saffron to our product line will help the cooking enthusiast to find two of the highest priced spices/condiments at very reasonable prices,” according to Eric Elsberry, CEO of Arizona Vanilla Company. He goes to state that “by partnering with Arj-Med we can bring our customer a high quality product, while still keeping the prices lower than most of the market.”

“Arizona Vanilla will continue to bring new products to market,” states Elsberry. Arizona Vanilla is branching out into aromatics and is working with suppliers to expand this area of their business. The first new products in this line of business will be available in the first quarter of 2006.

About Arizona Vanilla Company
Arizona Vanilla Company is a rapidly growing online distributor of bulk and processed vanilla products including the Madagascar, Mexican, Tahitian, and Bourbon vanilla varieties. Arizona Vanilla Company works directly with vanilla growers to ensure the highest quality and freshest products are delivered to their wholesale and retail customers. The company also offers a select variety of specialty seasonings and products. For more information on the Arizona Vanilla Company and their products, visit them online at www.arizonavanilla.com.

Posted by Industrial-Manufacturing at 01:13 AM | Comments (0)

Hospitality Confections LLC Launches Exciting Belgium Chocolate Line in the United States

Hospitality Confections introduces Ovidias Chocolate to the USA: individually wrapped imported Belgium chocolates in a can. Ovidias Chocolates were an award winner at the Hotel/Motel and Restaurant show and featured on CNBC's Power lunch.

(PRWEB) November 24, 2005 -- At the International Hotel/Motel and Restaurant Show (IH/M&RS) held at New York City’s Jacob K. Javits Convention Center between November 13-15, 2005, Hospitality Confections LLC of Norwalk, Connecticut, launched the award winning premium chocolate line known as Ovidias, individually wrapped imported Belgium chocolates in a can.

Each chocolate is individually wrapped and vacuum packed into a can to maintain quality and freshness. Taking two years to develop, this patented “freshpack” technology shields the chocolate from external influences such as air and direct sunlight – allowing these fresh-cream chocolates an extended shelf life without the risk of condensation or white bloom. The consumer’s hand is the first to touch these chocolates.

Winner of the IH/M&RS Editors’ Choice Award for best flavor, Ovidias chocolate in a can was featured on CNBC’s Power Lunch on Monday, November 14, 2005.

Available in Europe since 2000, Ovidias is available in eight different varieties to satisfy America’s demand for premium chocolates. Ovidias is ideal for hotel mini-bars, catering events, and corporate gifts. Ovidias retails between $7-$12 per can. Companies have an opportunity to private label the cans with a minimum order.

Ovidias was a famous Roman love poet who pursued a “dolce far niente” philosophy – a lifestyle of self-indulgence and pleasure seeking.

Hospitality Confections LLC is an importer of Belgium chocolates, confectionery, cookies, and assorted biscuits for the hospitality industry. For more information, contact Darrell Cheung at (617) 515-9170.

Posted by Industrial-Manufacturing at 01:12 AM | Comments (0)

MoOOo! I Won?

Consumers have the opportunity to win 20,000 Free TEGOs™ from www.mytego.com in the “MoOOo you Win!” promotion brought on by the Milk Marketing Board of Canada. Each TEGO skin is manufactured individually, specifically as designed by the customer. What can consumers get with their free Tego from the “MoOOo you Win” promotion?

WINNIPEG (PRWEB) November 24, 2005 -- The next time you pick up a carton of milk it may go “MoOOo!” Consumers have the opportunity to win 20,000 Free TEGOs™ from www.mytego.com in the “MoOOo you Win!” promotion brought on by the Milk Marketing Board of Canada. All you need to do is pick up a carton of white or chocolate milk in the 250ml or 500ml sizes and open it up. If you hear a “MoOOo!”, you can win a free TEGO™ skin or have the possibility of some other great prizes.

Between October 3 and November 30, 2005, there will be approximately 39.4 million participating MoOOo You Win Milk cartons and bottles distributed in Alberta, British Columbia, Manitoba, Nova Scotia, New Brunswick, Ontario, Prince Edward Island and Saskatchewan.

myTego.com is major player in this promotion, which is an outstanding accomplishment given the recent start-up of the company, and demonstrates the key product offering of completely customizable skins, that is being embraced by consumers. myTego.com is the leader in mass-customization in the consumer marketplace. myTego.com brings its users a superior level of customization and personalization through the use of removable, adhesive-backed vinyl phone skins that are manufactured with the highest quality materials and are precision cut for each device model to ensure a perfect fit. Each TEGO skin is manufactured individually, specifically as designed by the customer. Those with practically any mobile devices can now fully personalize it using the interactive Tego Builder. They can upload their own photos or artwork, skew, stretch, rotate the image, change the color of the background, and write text. All of this is then transformed into unique, personal skins made specifically for the customer’s mobile phones and other portable devices.

What can consumers get with their free Tego from the “MoOOo you Win” promotion? They have a choice of over 500 Tego skins for practically all brands of cell phones, PDA’s, MP3 players, and portable gaming units, which the user will choose corresponding to the device they own. The consumer than uses a bit of creativity to design their Tego the way they want it to look, by uploading their own images, or selecting from the online catalog.

“I thought it was so cool when I opened up my milk and heard it “moo”, then I ordered my Tego online and it just is a cool thing to have” says Ms. K. Gillen of Winnipeg, Manitoba, one of the first winners of a Tego through “MoOOo you Win” promotion. “I have used a Tego on my phone before and it was really exciting that I could create it to my own style.”

For full contest information, visit http://www.dairygoodness.ca/en/Consumers/promo/MooyouWin/MooyouWin.htm

About myTego, Inc.
myTego, Inc is the leading producer and global distributor of custom personal brand products and concepts. myTego, inc. provides the highest level of personalization using a unique creative interface at www.myTego.com, where users can see their device in real time and make any and all creative adjustments. TEGOs are about being able to express personal tastes and stand out in a world with a zillion Motorola's, iPods, Nintendo's, Nokia's , etc. Tego’s are made with the highest quality materials available and are precision cut to cover the device to help protect it while also offering a personal touch of style. Each TEGO Skin is NOT mass-produced to sit on store shelves; the customer has the unique satisfaction that each one is manufactured specifically and individually only for them.

myTego makes Tego custom skins for all the major portable electronic devices such as Cell Phones, Camera Phones, Electronic Organizers, MP3 Players, Gaming units, and many other devices. This includes worldwide brands, including Apple, Nokia, Samsung, Motorola, Nintendo, Sony Ericsson, Kyocera, Microsoft, Siemens, NEC, Sanyo, Panasonic, Blackberry, Handspring, and HP to name but a few. myTego, Inc is headquartered in Winnipeg, Canada, with satellite offices in Toronto, Canada and the UK. For more information, please visit www.myTego.com or call 1-866-9MY-TEGO.

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

SVM Launches the 2005 E-Business Trends in Manufacturing Survey

SVM E-Business Solutions, a leading online marketing firm for manufacturers, launches the 2005 E-Business Trends in Manufacturing Survey -- a study of the key e-business and online marketing trends that are impacting manufacturing companies.

Parsippany, NJ (PRWEB) November 22, 2005 -- SVM E-Business Solutions, a leading online marketing firm for manufacturers, announced today it is launching the 2005 E-Business Trends in Manufacturing Survey.

This annual study helps industrial marketing executives acquire an in-depth understanding of the key e-business and online marketing trends that are impacting their industry and shaping their competitive environment. The goal of this survey is to educate and empower manufacturing executives with the knowledge to create and implement successful e-business and online marketing strategies.

"Most manufacturers understand that they must actively engage in online marketing to remain competitive," said Bob DeStefano, president of SVM E-Business Solutions. "The goal of our annual study is to help manufacturing marketing executives identify the key online marketing trends, tactics and best practices that they should employ to grow their business."

Through their participation in the 2005 E-Business Trends in Manufacturing Survey, industrial marketers will learn:
- The primary factors that contribute to a profitable e-business strategy
- The top online marketing techniques that generate the most sales leads
- The leading features and capabilities of successful manufacturing Websites
- Successful ways to employ email and search engines to achieve results
- The main online marketing initiatives to be employed by their competitors in 2006
- The most effective ways to measure e-business success

There is no cost to participate in this study and all industrial marketers are invited to contribute. All responses will remain strictly confidential and the survey will take only a few minutes to complete. Participants will receive priority access to the aggregated survey results, and an entry to win a $50 gift certificate from Amazon.com.

To participate in this survey, please go to www.svmsolutions.com/survey.

ABOUT SVM E-BUSINESS SOLUTIONS
SVM E-Business Solutions is a leading provider of strategic Web solutions focused on delivering measurable business results for manufacturers. Founded in 1995, SVM helps companies leverage the Web to drive revenues, control costs and strengthen relationships with customers. SVM's clients include Basic Fun, Becton Dickinson, Bombardier Aerospace, Covance, Cyro, Degussa, FosteReprints, Fujipoly, Konica Minolta, Marotta Controls, Ohaus, Ricoh, Sharp and Total Lubricants. For more information, visit SVM on the Web at http://www.svmsolutions.com, or call (877) SVM-EBIZ

Posted by Industrial-Manufacturing at 01:10 AM | Comments (0)

November 23, 2005

GiveLobster.com Invites Diners to Dine Like the Stars

GiveLobster.com, Home of the Jumbo, gives you a chance to dine like a star as over 100 presenters and performers at the upcoming 33rd Annual American Music Awards will receive GiveLobster.com gift certificates in their gift baskets.

(PRWEB) November 23, 2005 -- GiveLobster.com, Home of the Jumbo, gives you a chance to dine like a star as over 100 presenters and performers at the upcoming 33rd Annual American Music Awards will receive GiveLobster.com gift certificates in their gift baskets.

With host Cedric the Entertainer, performances by The Rolling Stones, Sean Paul, Chingy, Mariah Carey, Kenny Chesney, Sheryl Crow, Hilary Duff and presentations by Lance Armstrong, Nick Lachey and Nicole Richie, the ABC 2005 American Music Awards will be broadcasted live from the Shrine Auditorium in Los Angeles, CA, on ABC, Tuesday, November 22. GiveLobster.com will be there as one of the more tasty and unique gifts for the stars to enjoy.

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

For those who really want to impress their loved ones on any occasion or say ‘Thank You,’ GiveLobster.com also specializes in party packs. From the Little Louie Pack with two one-and-a-half pound lobsters and two lobster crackers, to the Lobster Lovers Pack with two one-and-a-half pound lobsters, two lobster candles, two lobster holders, two lobster warmers, two lobster crackers, two lobster napkins, two lobster picks and two lobster bibs, GiveLobster.com has a party pack for every occasion.

When giving the gift of good taste, customers need to look no further than Gift Certificates from GiveLobster.com. A gift certificate from GiveLobster.com is the perfect gift for every occasion.

Dine like your favorite American Music Award celebrity while creating your own lobster festival at home with GiveLobster.com

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

Contact Info: www.givelobster.com
Lobster Line: 866-362-7817

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

November 22, 2005

A Bold Experiment on Eating Meat

Love them or eat them: an alternative documentary on animals.

New York, NY (PRWEB via PR Web Direct) November 22, 2005 -- A new documentary, Animals, debuts nationwide today on home video, from Passion River Films. This quiet, powerful film takes us to the very heart of the animal-human relationship, with all its contradictions, as filmmaker Jason Young explores raising and butchering farm animals as an open-ended question, ‘Friend or Food?’

The motivation for Jason is a simple, but bold experiment, “if you’re going to eat meat, you should raise the animals.” So begins the struggles of a fledging farmer with his livestock—and his conscience. With care and thoughtfulness, Jason sets out to discover the first-hand challenges of raising his own ‘meat’. Though neighbors advise him not to treat his animals as pets, Jason bonds with them: Ellie the sheep. Alfalfa the goat. Gretchen the rabbit. And JB the calf.

Considering the subject matter and some graphic scenes, the documentary maintains a deliberate pace to confront both viewer and filmmaker with some unpleasant realities. “Animals come to trust us,” as Jason realizes, “that trust is always broken.” Filmed with striking beauty in the rolling Canadian countryside, Animals allows the viewers to reflect and, to reach their own conclusion if a farm ‘pet’ should end up on a plate.

About Passion River Films
Since 1998, Passion River has been devoted to acquiring, distributing and representing unique independent film projects for both U.S. and foreign markets. For more information, visit www.PassionRiver.com

Passion River Films
416 Main Street, 2nd Floor Metuchen, NJ 08840 (f) 732-321-4105 www.PassionRiver.com

Contact: Dante Guintu, Passion River Films, 732-321-0711 x175, e-mail protected from spam bots

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

SVM Launches the 2005 E-Business Trends in Manufacturing Survey

SVM E-Business Solutions, a leading online marketing firm for manufacturers, launches the 2005 E-Business Trends in Manufacturing Survey -- a study of the key e-business and online marketing trends that are impacting manufacturing companies.

Parsippany, NJ (PRWEB) November 22, 2005 -- SVM E-Business Solutions, a leading online marketing firm for manufacturers, announced today it is launching the 2005 E-Business Trends in Manufacturing Survey.

This annual study helps industrial marketing executives acquire an in-depth understanding of the key e-business and online marketing trends that are impacting their industry and shaping their competitive environment. The goal of this survey is to educate and empower manufacturing executives with the knowledge to create and implement successful e-business and online marketing strategies.

"Most manufacturers understand that they must actively engage in online marketing to remain competitive," said Bob DeStefano, president of SVM E-Business Solutions. "The goal of our annual study is to help manufacturing marketing executives identify the key online marketing trends, tactics and best practices that they should employ to grow their business."

Through their participation in the 2005 E-Business Trends in Manufacturing Survey, industrial marketers will learn:
- The primary factors that contribute to a profitable e-business strategy
- The top online marketing techniques that generate the most sales leads
- The leading features and capabilities of successful manufacturing Websites
- Successful ways to employ email and search engines to achieve results
- The main online marketing initiatives to be employed by their competitors in 2006
- The most effective ways to measure e-business success

There is no cost to participate in this study and all industrial marketers are invited to contribute. All responses will remain strictly confidential and the survey will take only a few minutes to complete. Participants will receive priority access to the aggregated survey results, and an entry to win a $50 gift certificate from Amazon.com.

To participate in this survey, please go to www.svmsolutions.com/survey.

ABOUT SVM E-BUSINESS SOLUTIONS
SVM E-Business Solutions is a leading provider of strategic Web solutions focused on delivering measurable business results for manufacturers. Founded in 1995, SVM helps companies leverage the Web to drive revenues, control costs and strengthen relationships with customers. SVM's clients include Basic Fun, Becton Dickinson, Bombardier Aerospace, Covance, Cyro, Degussa, FosteReprints, Fujipoly, Konica Minolta, Marotta Controls, Ohaus, Ricoh, Sharp and Total Lubricants. For more information, visit SVM on the Web at http://www.svmsolutions.com, or call (877) SVM-EBIZ

Posted by Industrial-Manufacturing at 02:04 AM | Comments (0)

eHospitality Institute Presents The Prochef Culinary and Food Service Certification

eHospitality Institute in collaboration with The Culinary Institute of America now provide distance-learning courses, training materials, recipes and menu ideas, for culinarians to gain insight into the trends that are shaping the future of the industry.

(PRWEB) November 22, 2005 -- Recognizing that busy professionals need access to information, training and resources on their own time and at their own location, eHospitality Institute is proud to add to its curriculum, The Prochef's new Online Learning. eHospitality Institute in collaboration with The Culinary Institute of America now provide distance-learning courses, training materials, recipes and menu ideas, for culinarians to gain insight into the trends that are shaping the future of the industry.

Individuals can register, receive training, submit tests, communicate with others and receive their certification over the Internet. Students can learn any time, any place and at any pace with the point-n-click simplicity of their standard Web browser, with no special plug-in required.

Courses Include

- The Culinary Art of Menu Research & Development
- Operational Strategies of Menu Research & Development
- Food Science & Technology Applications in Menu Research & Development
- The Techniques of Healthy Cooking
- Introduction to The Professional Kitchen

This new robust learning environment incorporates interactive components, multimedia, email, chat, Web site hyperlink's, discussion rooms and instructor Q&A. All functions performed simply through a standard Web browser.

About

eHospitality Institute provides students and educators the most comprehensive curriculum in the hospitality industry using books, DVDs, software, videos and online multimedia training methods. Students may select from a vast assortment of courses, that include, culinary arts, food and beverage management, tourism, guest services, club management and much more. To provide students the advantage they need. Assigned instructors are there to help in their studies on select courses. In addition, following 12 months after successfully graduating from eHI, students will find assistance in global job placement, additional support, and guidance without additional fees.

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

Contact:
Chef Jeff Crawford, CFO, CPFM
Executive Director
Instructor eHospitality Institute
800-768-0224 ext 705
www.ehiedu.org

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

Posted by Industrial-Manufacturing at 02:04 AM | Comments (0)

Gourmet Food Manufacturers to Send a Taste of Home to Troops Overseas

Specialty Food Makers Group Pool Resources to Show Appreciation to Our Military Deployed to the Middle East. A Care Package of Gourmet Food and a Personal Message to be Delivered to US Troops in Iraq.

Gilroy, CA (PRWEB) November 22, 2005 -- Members of the SF Makers Group, an internet forum for specialty food manufacturers, have been working in cooperation to send some holiday spirit to our military personnel stationed in Iraq.

The project, which has been dubbed, “Operation Taste of Home” has taken on a certain life of its own. When Sara Ward of Big Daddy Jakes mentioned that a family member had just left for their second tour in Iraq, Roy the Salsa King offered to ship a care package of chips and salsa. This act of kindness sparked the flurry of donations and participation that became this team’s focus.

SF Makers Group members have offered to collectively donate thousands of dollars in products to bring a taste of home to some troops in Iraq. On the surface this may seem like a simple undertaking. The reality of it is that shipping a pallet of food products to the middle of a war zone overseas is no easy task. There are no facilities in the military organization set up to receive an offering of this type. A pallet simply cannot be loaded onto a Humvee and driven out to the troops in the dessert. The USPS will not accept any packages addressed to units, battalions, or "any serviceman in Iraq". They must be addressed to a specific addressee with a short form for international shipments properly filled out.

Adversity is no stranger to these twenty small business owners. The members of the SF Makers group are determined to let our soldiers know how much we appreciate them. Member have donated cases of items such as hot sauce, salsa, dips, tortilla chips, beef jerky, bbq sauce, pasta sauce, and more. Operation Taste of Home was conceived by our group to let our American men and women overseas know we care, and we want to see them safely home. If you would like to donate to help with shipping costs see the contact information below.

Regardless of how you may feel about the war in Iraq, these are our men and women overseas and they are obeying orders as they have vowed to do. They are risking life and limb everyday to protect our civil liberties. They are Americans.

For additional information visit http://www.chile-heads.com, contact: Ron Levi at Innuendo Enterprises LLC, 8010 El Matador Drive, Gilroy, CA 95020 (408)847-4047.

Innuendo Enterprises LLC:
Manufacturers of Two Goombaz Gourmet Italian Gravy, Bucky Goldstien’s Hot Sauce, and Baboon Ass Brand Hot Sauces.

Posted by Industrial-Manufacturing at 02:03 AM | Comments (0)

Sludgebusting: On-The-Fly Or Overnight

Choices for Cleaning Hot-Oil Systems

(PRWEB via PR Web Direct) November 21, 2005 -- Paratherm Corporation has given their Hot-Oil System Cleaning Liquids line a new name; The Sludgebusters™.

Both the Paratherm SC™ system cleaner and the Paratherm LC™ system cleaner will remove the sludge and carbon that tends to build up in thermal-fluid systems over time. But the two products work in very different ways, are applied with different methods, and work on distinct time lines.

Heat Transfer Fluid (also called thermal fluid or hot oil) systems can foul due to oxidation, overheating, or both. How the maintenance department chooses to clean the system depends on production schedules, labor schedules, and other operational factors. Paratherm has a Sludgebuster to meet each.

With smaller systems that are shut down regularly, or that need to be cleaned quickly and put back on line, Paratherm SC is a liquid that will do a thorough job overnight or over a weekend.

In larger systems that tend to run 24/7, the Paratherm LC is the Sludgebuster that cleans the system while it runs. Replace 10% of an existing fluid charge with the Paratherm LC cleaner liquid, and run it until the next scheduled maintenance stop.

Hot-oil systems control temperatures in manufacturing processes in industries such as plastics, foods, chemicals, packaging, converting, pulp and paper, petrochemicals, textiles, and die casting.

Both the Sludgebusters are available in 5-gallon pails or 55-gallon drums.

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

Posted by Industrial-Manufacturing at 02:01 AM | Comments (0)

November 21, 2005

Merchant Account Payment Gateway FastCharge.com Offers Telephone Credit Card Procesing via The Internet

The Fast Charge Gateway Payment Gateway™ a credit card processing gateway and merchant account e payment processor announces their Telephone Credit Card Payment Processing product. Fastcharge.com offers free recurring billing, free donation billing, free batch credit card processing and free credit card processing fraud protection.

SPOKANE, Wash (PRWEB) November 21, 2005 -- The Fast Charge Payment Gateway™ -- a credit card processing payment gateway and Internet merchant service company has launched telephone credit card processing through their payment gateway. The payment by phone service allows merchants to process credit cards and checks via any touch tone phone without paying voice authorization surcharges. Merchants with any questions can contact Fast Charge at 1-800-459-0625.

Payment gateway telephone processing allows a merchant to process a credit card in real time by calling a toll free number and entering their Fastcharge issued ID. The Fastcharge payment gateway (www.fastcharge.com) connects the merchants account with their processor and processes the transaction as a live credit card transaction and not as a voice authorization.

Telephone Payment Processing is perfect for mobile merchants such as food delivery or flea market vendors without the extra expense of a wireless credit card terminal or voice authorization fees.

About Fastcharge.com:

The Fast Charge Payment Gateway™ is a full service Internet payment gateway supplying real-time credit card processing, ACH/check payment processing and powerful e payment merchant service tools.

Fastcharge.com provides a full suite of payment services including a free shopping cart, free check processing set up, free batch processing, free donation billing, free recurring billing and free fraud protection. For more information, visit the Fast Charge Payment Gateway™ web site at www.fast-charge.com

About Electronic Transfer, Inc.:

Electronic Transfer Inc. is a leading merchant account and credit card processing company with operations throughout the USA. ETI provides merchant services that businesses require to accept credit cards, electronic checks and direct debits. ETI processes credit card payments for online businesses, telephone order and retail point-of-sale merchants, as well as processing checks and direct debits online and by phone. For more information, visit Electronic Transfer, Inc at www.electronictransfer.com

Contact:
Media Relations
Fastcharge.com
509-924-6730

Posted by Industrial-Manufacturing at 03:10 AM | Comments (0)

Medifast, Inc. Selects Integrated Management Services to Build and Improve Technology Infrastructure to Enable Competitive Advantage and Support Future Growth

WESTPORT, Conn. and OWINGS MILLS, Md., Nov. 14 --Integrated Management Services (IMS), a leading management and technology consulting firm, announces that Medifast, Inc. a manufacturer and distributor of weight management and health management consumable products, has engaged IMS to select and implement an Enterprise Resource Planning (ERP) solution, upgrade the technology infrastructure, improve manufacturing and business processes, and manage the IT function.

Westport, CN and Owings Mills, MD (PRWEB) November 21, 2005 -- Integrated Management Services (IMS), a leading management and technology consulting firm, announces that Medifast, Inc. a manufacturer and distributor of weight management and health management consumable products, has engaged IMS to select and implement an Enterprise Resource Planning (ERP) solution, upgrade the technology infrastructure, improve manufacturing and business processes, and manage the IT function.

"Due to our current growth rate and our expected future growth rates, we made a strategic decision to partner with IMS to implement a new Enterprise Resource Planning (ERP) solution to upgrade our technology infrastructure and improve manufacturing and business processes. We expect to see immediate impact on our operations and believe it will drive additional business growth and improve the efficiencies across our business platform. Even in the beginning phases of implementation, we have experienced an immediate positive impact and believe we will be gaining major additional benefits as the project continues," says Michael McDevitt, president of Medifast, Inc.

"Integrated Management Services has proven to be a trusted and invaluable partner to our company. By working together we will ensure that systems and process improvements are business-driven solutions aligned to meet the needs of our customers, long-term business strategy, and future success of the Medifast enterprise."

"Medifast, Inc. has experienced record growth over the past few years and is strategically positioning the enterprise to effectively support momentum, enable future growth, and increase competitive advantage by improving business processes and aligning technology with the critical objectives of the company," says Sebastian Leonardi, senior vice president of Integrated Management Services, Inc. "IMS assists companies in developing and implementing detailed strategies and 'best fit' solutions that leverage technology to drive business growth and improve the value contribution of overall business processes.

We very much value the trusted relationship we have developed with Medifast and continue to leverage our significant experience and core capabilities for their benefit, value, and future success," says Sebastian Leonardi. "IMS is excited to be working with the Medifast team and enabling them with the tools, processes, and solutions to help them realize their potential for accelerated growth"

About Integrated Management Services, Inc. (http://www.imsconsult.net)

Integrated Management Services, Inc. (IMS) is a management and technology consulting firm with offices on the east and west coast dedicated to assisting mid- to large-size direct sales, consumer goods, and product manufacturing companies in developing and implementing detailed strategies that drive business growth, align IT with critical business objectives to meet customer expectations, and improve the value contribution of overall business processes through increased revenue, reduced costs, and enhanced productivity.

About Medifast: (http://www.medifastdiet.com)

Medifast has been helping people lose weight and achieve better health for 25 years. Its meal replacement foods have been proven effective at Johns Hopkins University, recommended by over 15,000 physicians and used by more than 1,000,000 customers. Medifast offers its customers world-class customer service, technical and medical support.

This release contains forward-looking statements, which may involve known and unknown risks, uncertainties and other factors that may cause Medifast's actual results and performance in future periods to be materially different from any future results or performance suggested by these statements. Medifast cautions investors not to place undue reliance on forward-looking statements, which speak only to management's expectation on this date.

Medifast, Inc.

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

Take Shape for Life, Inc. Engages Integrated Management Services to Improve Direct Sales Model and Implement Systems Solutions to Enable Future Growth

WESTPORT, Conn. and OWINGS MILLS, Md., Nov. 14-- Integrated Management Services (IMS), a leading management and technology consulting firm, announces that Take Shape for Life, Inc., a national health network of Independent Health Advisors and Health Care Professionals, has engaged IMS to transform and empower Take Shape for Life's direct sales model by implementing the infrastructure, tools, and support critical to increasing competitive advantage, improving expansion and proliferation of the direct selling channel, facilitating support, success, and growth of the independent Health Advisor network, and meeting the evolving needs of Take Shape for Life's customers.

(PRWEB) November 21, 2005 -- "Take Shape for Life has been evolving rapidly over the past few years and we recognize the deep commitment and further investment we need to make in order to realize the full potential of growth and success we envision," says Michael McDevitt, president of Take Shape for Life, Inc. "Take Shape for Life is about dedication and commitment to our customers and as a company, we are taking the necessary steps to improve our infrastructure, direct sales channel, and provide our Health Advisor network with the tools and resources critical to growing their business and meeting the growing demands of their customers.

Integrated Management Services has proven to be a trusted and invaluable partner to our company. By working together we will ensure that systems and process improvements support Take Shape for Life's vital needs, requirements, and best interests as we strive for growth and continued success in the future."

"IMS is excited to be working with an organization that is dedicated to empowering individuals with the ability, tools, and products to improve their health and lifestyle. We very much value the trusted relationship we have developed with Take Shape for Life and we look forward to leveraging our significant resources, core capabilities, and considerable experience working with fast growth companies in the direct selling industry for their benefit, value, and future success," says Sebastian Leonardi, senior vice president of Integrated Management Services, Inc.

About Integrated Management Services, Inc. (http://www.imsconsult.net)
Integrated Management Services, Inc. (IMS) is a management and technology consulting firm with offices on the east and west coast dedicated to assisting mid- to large-size direct sales, consumer goods, and product manufacturing companies in developing and implementing detailed strategies that drive business growth, align IT with critical business objectives to meet customer expectations, and improve the value contribution of overall business processes through increased revenue, reduced costs, and enhanced productivity.

About Take Shape for Life, Inc. http://www.tsfl.com)
Take Shape for Life addresses the overweight and obesity crisis head on. We are a national health network of Health Advisors and Health Care Professionals committed and driven by a mission to improve the health and lives of millions of people.

This release contains forward-looking statements, which may involve known and unknown risks, uncertainties and other factors that may cause Take Shape for Life's actual results and performance in future periods to be materially different from any future results or performance suggested by these statements. Take Shape for Life cautions investors not to place undue reliance on forward-looking statements, which speak only to management's expectation on this date.

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

Necton SA and Flor de Sal USA Announce Their Participation at the Winter Fancy Food Show in San Francisco

Nectono SA, producer of hand-harvested sea salt products from the idyllic Ria Formosa Natural Park located in the Algarve region of Portugal, will be exhibiting at the Winter Fancy Food Show in San Francisco, this coming January.

Seattle, WA (PRWEB) November 21, 2005 -- Nectono SA, producer of hand-harvested sea salt products from the idyllic Ria Formosa Natural Park located in the Algarve region of Portugal, will be exhibiting at the Winter Fancy Food Show in San Francisco, this coming January.

“Having exhibited at the Fancy Food Show this past summer in New York, we are excited to now bring our products to the west coast with the hopes of introducing retailers there to the fruits of our labor. As in New York, we will be exhibiting with our sister company in the U.S., Flor de Sal USA,” said Joao Navalho of Necton.

We’re looking forward to the opportunity to meet some of our customers on the west coast face to face for the first time,” said Brian Batts, Managing Partner of Flor de Sal USA, “Every time we do a show like this, we walk away excited that we have introduced so many new people to this wonderful set of products.”

About Necton's Gourmet Sea Salt Products:

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

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

About Flor de Sal USA

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

Additional information on Necton’s products can be found at http://www.flordesal.net , or by contacting Flor de Sal via email at e-mail protected from spam bots or by phone at (206) 407-3882.

Posted by Industrial-Manufacturing at 03:07 AM | Comments (0)

This Year Give The Man in The Red Suit a Break

Split Bean Coffee announces its Holiday Season Gift Baskets & Seasonal Flavors.

(PRWEB) November 21, 2005 -- Split Bean Coffee presents its 2005 Holiday Season Product offerings. Featuring Micro-Roasted Coffees, Artesian Marshmallows, Truffles, Brittles, and their world famous Alfajores, these hand-crafted gourmet gifts are ideal for the Holiday Season.

Enjoy a delicious Pumpkin Marshmallow with your favorite hot chocolate, pour a cup of freshly roasted coffee with some sinful Alfajores from a variety pack, or indulge in a box of hand-crafted chocolate truffles. Be sure to try one of their seasonal flavor Marshmallows which go great with a Hot Mexican Chocolate! Select one of the pre-assembled Holiday Baskets or build your own. Either way, you can rest assure you will always get the same hand-crafted and freshly made goodies. Nothing is made until ordered!

This year's Holiday offerings include something for every budget. The generous offerings are priced as low a $9.99 to the $150.00 range. Unlike most Holiday Retailers, Split Bean Coffee's offerings are all hand-crafted and made to order the old-fashioned way, so be sure to order ahead, and give Santa a Break this year. Let Split Bean Coffee be your favorite Santa's Helper!

ABOUT SPLIT BEAN COFFEE: Split Bean Coffee® is a Southern California based Micro-Roaster of single origin Nicaraguan Coffees, and confectioner of Artesian Quality Gourmet Sweets, featuring their world famous Alfajores La Misión®.

Founded in 2003 by Roger Navas-Balladares & Paul A. Stone, Split Bean Coffee is a family owned business dedicated to the promotion and appreciation of Old Fashioned Micro-Roasted Coffees and Treats. Using family treasured recipes from both their families in South America and The American South, Roger & Paul have combined the time honored traditions of good quality coffee and the old-fashioned sweets traditions their grand-parents loved.

Split Bean offers a fine selection of Micro-roasted coffees, of which Nicaraguan Coffees is their flag-ship coffee. Grown in the highlands of the Matagalpa region in a family member’s fair trade co-op farm, the coffee is sun-dried and selected for import. Split Bean Coffee’s commitment to its customers is to provide freshest roasted coffee every time. Each bag of coffee is roast-to-order to assure the customer always receives the freshest roast possible.

Split Bean Coffee also carries a selection of hand-made Artesian Sweets, of which Alfajores La Misión® are their best seller. these South American Shortbread cookies are hand-made in small batches just like Aunt Tita’s used to make them. They are quickly becoming America’s favorite Alfajores.

In addition to Alfajores, Split Bean Coffee also makes Artesian Marshmallows, Toffee, Southern Peanut Brittle, & Chocolate Truffles. These products are available under the Dulces del Rocío® label, and feature such unique seasonal flavors as Rose Petal Flavored Marshmallows, Chili laced Chocolate Truffles, Saffron Marshmallows, and good old fashioned Almond Toffee & Southern Peanut Brittle. Split Bean Coffee’s Marshmallows were selected by Travel Savvy Magazine as one of the Top Five Gourmet Marshmallow Makers in The USA.

Split Bean Coffee’s sweets have been featured in several national publications including The Los Angeles Times, Los Angeles Magazine – Food Lovers Guide, Travel Savvy Magazine, The San Jose Mercury News, The Portland Oregonian, Tu Ciudad Magazine Weekely, Specialty Food Magazine, The Valley Social, and Indulge Magazine, these South American Shortbread cookies are hand-made in small batches just like Aunt Tita’s used to make them. They are quickly becoming America’s favorite source for Artesian Quality Sweets.

For those who do not appreciate coffee, or whose health does not permit them to indulge in the pleasures of coffee, Split Bean Coffee offers Yerba Mate, a South American tea, made from the leaves of the Mate Tree, full of anti-oxidants and low in acidity. An easy to prepare energy elixir, without the side affects associated with caffeine. A great beverage that can be enjoyed either hot or cold.

Split Bean Coffee’s products are available directly via their web page www.SplitBeanCoffee.com or by Telephone Order at (818) 448-5185.

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

Ethnic Food Sales are Rising at 14% a Year in Europe and 5% in the U.S.

Dublin (PRWEB) November 21, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c28022) has announced the addition of Insights into Tomorrows Ethnic Food & Drink Consumers to their offering

Over 90% of industry experts believe ethnic minority consumers are a key group to target, while ethnic food sales are rising at 14% a year in Europe and 5% in the US. While minority consumers only form a small part of ethnic food spending, trends in the group drive mainstream ethnic food consumption. Marketers need to understand minority trends in order to grow sales of ethnic food products.

This report provides data and analysis on ethnic minority and foreign-born populations, broken down by country and by age bands. Quantitative data covering ethnic food sales by country, and ethnic food consumption segmented by age group and by gender is provided. The report includes extensive primary research of consumers and industry experts to uncover the latest thinking and reveal emerging opportunities. Detailed action points offer practical strategies based on the trends and insights analyzed in the report.

Spending on ethnic food in the US has grown at an average annual rate of 4.9% over the last five years, and ethnic foods now account for 11.8% of all retail food sales in the US. In Europe, the market is growing almost three times as fast - but total sales still account for less than 1% of retail food spending.

There is a strong transmission mechanism between minority consumers and mainstream consumers in terms of driving tastes for ethnic food and drink, as can be seen by comparing ethnic food and drink consumption with demographic data. Developing an understanding of minority group trends is therefore vital in understanding ethnic food market trends.

For the mass market, the key determinant of which ethnic products and cuisines will be successful is their intersection with the general mega-trends that drive consumer behaviour: in particular, authenticity, premiumization and health.

For more information visit http://www.researchandmarkets.com/reports/c28022

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

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

Fa La La La – Tempest Tea Holiday Teas are Here

Tempest Tea Unveils Christmas Plum Oolong, White Snow and Candy Canes, Candy Cane Bubble Tea and Egg Nog Lattes

Dallas, TX (PRWEB) November 20, 2005 -- The holidays are here and so are Tempest Tea’s holiday tea blends. Tempest’s delightful and delicious holiday blends include Christmas Plum Oolong, White Snow and Candy Canes, Candy Cane Bubble Tea and Egg Nog Lattes.

Each tea is paired with fresh ingredients evocative of the holidays and expertly crafted for the finest blend of flavors. Christmas Plum Oolong is a refreshing blend of Organic Oolong tea, fresh plums and schizandra berries. You’ll be dreaming of sugarplums dancing in your head after sipping on this delightful tea. Tempest’s White Snow and Candy Canes is a pairing of fragrant wild roses and mint for a refreshing taste of winter in each cup. Tempest Tea’s Candy Cane Bubble Tea will have your taste buds going crazy for the refreshing sweet mint taste. With real candy cane bits blended with vanilla flavors, the Candy Cane Bubble Tea is one of Tempest’s most popular holiday treats. Egg Nog Latte is a delicious blend of black tea with steamed egg nog, a pinch of nutmeg and other holiday spices.

Tempest Tea’s holiday teas make great gifts for tea lovers on your holiday list.

Tempest Tea, a market leader in premium teas, offers a full line of green tea blends including Mint Green, Jasmine Green and Matcha, as well as Organic and Fair Trade Certified black, white, oolong and rooibos teas, chai teas and herbal boosts. Tempest Tea is located at 5600 W. Lovers Lane, Suite 111, Dallas TX 75209. Additional information and products are available at 214-351-4TEA (4832) or www.tempesttea.com.

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

MyHotSauces.Com L.L.C. Now Offers RSS Newsfeed For All Press Releases

MyHotSauces.Com L.L.C. is proud to announce that we now have an RSS Newsfeed for all of our Press Releases On PRWeb!

(PRWEB) November 19, 2005 -- For those of you that are wired on news, who just can't get enough up to the second breaking news, MyHotSauces.Com L.L.C. is proud to announce that you can now get breaking news about MyHotSauces.Com L.L.C. at any time of the day or night by using our new RSS newsfeed link in your favorite RSS Newsreader by clicking on http://www.rsspad.com/rss2/6849.xml and adding it to your reader.

"We are constantly working to improve our ability to offer our customers the latest news about MyHotSauces.Com's new awards, new products, and anything else we thing they might like to know about us!" says, Monty Fritts, MyHotSauces.Com's owner, "Now folks won't have to go looking for the latest and greatest because it will be right there on their desktops waiting for them!"

MyHotSauces.Com L.L.C. is a gourmet hot foods manufacturer with over 6 years of experience and is holder of over 30 international awards for flavor. Our product list includes:

Monty's Fire Lizard Hot Sauce
Monty's Smoke & Fire Hot Sauce
Monty's Around The World Hot Sauce
Monty's Dancing Fire Chipotle Hot Sauce
Monty's Party Picante - Mild
Monty's Party Picante - Medium Hot
Monty's Party Picante - XXX Ignorant Hot
Monty's Party Picante - Chipotle
Monty's Party Picante - Roasted Garlic
Monty's Party Picante - Cranberry
Monty's Party Picante - Black Beans & Corn Mild
Monty's Party Picante - Black Beans & Corn Chipotle

And there are more products to come!

For More Information Contact:
Monty Fritts, owner
MyHotSauces.Com L.L.C.
1006 South Elm
Ottawa, KS 66067
785-242-3353

Posted by Industrial-Manufacturing at 03:04 AM | Comments (0)

SaltWorks™, Inc. Issues Call to High-End Restaurants: Stop Putting Low-End Salt on the Table

Restaurants that are dedicated to delivering gourmet food often use plain, refined table salt. But there are inexpensive alternatives.

REDMOND, Wash., (PRWEB) November 19, 2005 -- When Mark Zoske sits down in a restaurant, he pours a little salt out of the shaker. But Zoske isn’t just playing around. The founder of SaltWorks™, Inc. (http://www.saltworks.us) is checking the quality of the salt - and most times, Zoske is dismayed to find ordinary refined table salt.

It is all the more puzzling to Zoske because he knows how hard restaurant owners and chefs work to obtain the best raw ingredients. From USDA Prime grade beef and certified organic vegetables to seafood flown in for optimal freshness and perfectly complementary side dishes and wines, no detail is overlooked. Except, perhaps, the salt.

"The last thing customers put on their food, and the first thing they taste, is salt," said Zoske. "Yet only a handful of restaurants and chefs use sea salts on their tables and in their recipes."

Zoske contends that every fine restaurant should provide high-quality sea salt on the table. At less than a penny per customer, it is less expensive than most people think. But more important to the customer, sea salt is healthier and tastes much better than plain table salt.

The product of clean sea water evaporated by the sun, hand-harvested sea salt contains the trace elements, nutrients and taste that are routinely stripped from mined salt during the refining process. It is a world apart from the sodium chloride most people know as salt. In fact, there are several types of sea salts, including Fleur de Sel, flake salt, pure ocean mill & grinder salt and stone-ground grey salt (Sel Gris), specifically used for finishing food.

So what would Zoske recommend for restaurants interested in improving the quality of their salt?

"Bare minimum, fill the salt shakers with Sonoma Gourmet Sea Salt," he advised. For a better restaurant, Zoske suggested putting Pure Ocean(TM) Sea Salt Crystals in an acrylic salt mill on every table and letting the customers choose the size to grind it. For the very high end, said Zoske, bring a flight of three finishing salts: Artisan Salt Company’s Fleur De Sel, Murray River Pink Flake Salt, and Salish(TM) Alderwood Smoked Salt. And organic or vegetarian restaurants should fill their shakers with Le Tresor(TM) Sel Gris ground whole mineral sea salt.

For those interested in learning more about the different types of sea salts and their uses in home kitchens and restaurants, SaltWorks provides a gourmet salt reference guide at http://www.saltworks.us/salt_info/si_gourmet_reference.asp">http://www.saltworks.us/salt_info/si_gourmet_reference.asp.

About SaltWorks™, Inc.
Founded in 2001 by Mark Zoske, SaltWorks imports premium gourmet sea salts and bath salts and supplies them to the wholesale, retail, and consumer markets throughout North America. SaltWorks customers range from individuals that order by the pound to manufacturers, restaurants, food co-ops, and health food stores that order by the pallet. The Seattle-area company maintains a strong commitment to providing the cleanest, most natural products possible.

Posted by Industrial-Manufacturing at 02:52 AM | Comments (0)

A Sweet Deal for Hanukkah from Craig 'N Co and Krispy Kreme

Krispy Kreme and Craig 'N Co have partnered for the Holiday season to offer free doughnuts with purchase of The Hanukkah Lounge CD's.

(PRWEB) November 19, 2005 -- Krispy Kreme and Craig 'N Co have partnered on a creative holiday promotion. In keeping with the tradition of eating doughnuts during the holiday season, Krispy Kreme has provided Craig ‘N Co with coupons good for a free doughnut with the purchase of The Hanukah Lounge CD.

The Hanukkah Lounge, the latest CD release from Craig 'N Co's Celebrate Series, is a funky, edgy new line of instrumental Hanukkah music by world renowned producers and Grammy award winning artists. It’s now widely available in Jewish gift shops and grocery stores across the country as well as online at www.craignco.com, amazon.com, cdbaby.com, and bestbuy.com, or by calling 1-800-6-CRAIG-8.

Rachel Leah Cohen, who put the promotion together, said, "I was talking to a lady who sent gifts to her Synagogue college students and she was tired of the same old gifts, so we thought what could be better than music and something sweet?" While the promotion was initially geared toward college groups, coupons will also be available with the purchase of individual CD's.

To sample the music or place your order, interested parties should call 1-800-6-CRAIG-8 or visit www.craignco.com.

PRESS CONTACT: Michael Crowley
1-800-6-CRAIG-8
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:52 AM | Comments (0)

American Dairy Announces U.S. Television Debut

American Dairy, Inc. (PCX:ADY), one of the leading producers and distributors of milk powder and soybean products in China, today announced that WRNN-TV in New York and Albany, NY and KSBI-TV in Oklahoma City, OK will spotlight the Company in its first television debut in the United States. The video segment on American Dairy, produced by Platinum Television, is part of a series entitled "Investment Opportunities in China."

BEIJING (PRWEB) November 19, 2005 -- American Dairy, Inc. (PCX:ADY), one of the leading producers and distributors of milk powder and soybean products in China, today announced that WRNN-TV in New York and Albany, NY and KSBI-TV in Oklahoma City, OK will spotlight the Company in its first television debut in the United States. The video segment on American Dairy, produced by Platinum Television, is part of a series entitled "Investment Opportunities in China." As previously announced, American Dairy was one of a few Chinese companies invited to be featured on the show by Platinum Television Group's advisory board, made up of MIT and Harvard business school graduates, as well as magazine editors of Fortune, Forbes and INC.

In the New York market alone, over 4.3 million households will be able to watch the news segment on American Dairy, which is approximately seven minutes long and presents facts about the Chinese government’s promotion of milk products in China, as well as insight into the Company’s processing plants and premier powdered milk and soy products. Viewers will be able to watch clips of the Company’s processing plants, headquarters, core products and research & development team throughout the Company’s operations in China.

In addition to the New York and Oklahoma City markets, the segment will air one time nationally on CNBC, one time internationally on CNBC Europe, and will air 98 times regionally on Regional News Networks in many of the top 100 markets nationwide through regional cable operators based on viewer demographics, interests and the distribution checklist. Additional airings will be announced by the company over the next six to eight months.

"The purpose of the show is to ultimately help individuals find a good investment opportunity; we wanted to find a company that was poised to grow at the same pace as China's booming economy," explained creative director, Jack Schwartz of Platinum Television Group, "American Dairy is the perfect fit; dairy goes hand in hand with the Chinese economy and culture. Dairy has always been an integral part of an emerging society."

Viewers will hear Leng You-Bin, Chief Executive Officer of American Dairy, discuss the Company’s market share goals. “China has nearly 1.4 billion inhabitants. Our ‘Feihe’ brand mainly produces formula milk powder for infants and babies, which is upscale powdered milk. About 30 percent of China’s population is willing to use upscale powdered milk for their infants and by our calculations, there are about 4.5 million babies using upscale formula in China. Our market share target is 10-20 percent of this infant market. Our Company’s potential is extremely large because we currently hold only 2-3% of this market now, so we still have a lot of room to develop our presence.”

Mr. Leng also discusses American Dairy’s production capacity in the soy market. “While our powdered milk products are very popular in China, our walnut and soy powder products have large market potential as well. For example, the demand for soybean powder in China is 40,000 tonnes per year and we plan to produce 10,000 tonnes yearly. We already have the largest soy powder production capacity in China and our quality is the best among soy powder products on the market today.”

Interested parties can watch the video at the investor relations section of the Company’s website, at http://americandairyinc.com/english/video_products.html, or may tune in to the following stations at these times:

Oklahoma City, OK KSBI-TV
Tues. 11/22 @ 10:00 AM
Tues. 11/29 @ 10:00 AM

New York & Albany, NY WRNN-TV
Tue. 11/22 @ 6:30 AM
Tue. 11/29 @ 6:30 AM

About American Dairy, Inc.
American Dairy, Inc. conducts operations in The People's Republic of China ("China") through its wholly owned subsidiary, Feihe Dairy. Founded in 1962, Feihe Dairy is one of the leading producers and distributors of milk powder and soybean products in China. Feihe Dairy is located in Kedong County, China, and has been in operation since 2001. American Dairy also has a milk powder processing plant, BaiQuan Feihe Dairy in Kedong County, and also has a milk powder processing plant in the city of QiQiHaEr, Heilongjiang Province.

Certain of the statements made herein constitute forward-looking statements that involve risks and uncertainties. In such instances, actual results could differ materially as a result of a variety of factors, including the risks associated with the effect of changing economic conditions in The People's Republic of China, variations in cash flow, reliance on collaborative retail partners and on new product development, variations in new product and service development, risks associated with rapid technological change, and the potential of introduced or undetected flaws and defects in products and services, and other risk factors detailed in forms filed with the Securities and Exchange Commission from time to time.

Contact
American Dairy, Inc.
203-682-8200 (Investor Relations)
http://www.americandairyinc.com

Posted by Industrial-Manufacturing at 02:51 AM | Comments (0)

Tempest Tea Now Available on Amazon.com

Tempest Tea brings its premium teas to Amazon.com.

(PRWEB) November 19, 2005 -- Tempest Tea, the market leader in premium Organic/Fair Trade CertifiedTM teas, is now available for purchase on the world’s largest online retail web site: Amazon.com.

“Partnering with Amazon.com is a perfect opportunity to fulfill our mission to make tea consumption easy and convenient for everyone. We are proud and excited to offer Tempest Tea products through Amazon.com,” said Dr. Brian Rudman, co-founder of Tempest Tea. “Tempest Tea has products for those new to tea, as well as tea lovers of all types, with a variety of unique tea blends and herbal beverages.”

Tempest Tea, based in Dallas, TX, specializes in Organic/Fair Trade CertifiedTM teas including loose-leaf tea, biodegradable tea bags, herbal boosts, iced teas and bubble teas. On-line availability at Amazon.com will include loose-leaf tea blends, tea bag blends, herbal boosts and gift baskets.

Tempest Tea, a market leader in premium quality teas, offers a full line of green tea blends including Mint Green, Jasmine Green and Matcha, as well as Organic and Fair Trade Certified black, white, oolong and rooibos teas, chai teas and herbal boosts. Tempest Tea is located at 5600 W. Lovers Lane, Suite 111, Dallas TX 75209. Additional information and products are available at 214-351-4TEA (4832) or www.tempesttea.com.

Posted by Industrial-Manufacturing at 02:50 AM | Comments (0)

The New Chocolate Fundue Fountain Makes A Great Centerpiece At This Year's Home Holiday Parties

Until recently, chocolate fountains were only available through professional party planners at significant rental prices. The spectacular visual presentation and endless display and dipping possibilities make chocolate fountains a special event in itself and now Fundue Foods has created a home version of these popular machines just in time for the holiday season.

LOS ANGELES (PRWEB) November 18, 2005 -- If you’re searching for the ultimate conversation piece at your Christmas and New Year’s gatherings, the new Chocolate Fundue Fountain from Fundue Foods is the perfect gift for yourself, family and friends this holiday season.

Fundue Fountain offers a great alternative for kids and adults who love chocolate and want to throw an original and fun holiday party. Fundue Fountain gives partygoers the opportunity to dip all sorts of delectable treats in a cascade of warm flowing chocolate. As a new twist to Thanksgiving and Christmas desserts, Fundue Fountain makes a great centerpiece that smells as amazing as grandma’s chocolate chip cookies and is more fun than classic pumpkin pie. Finally, when the festive New Year’s Eve party rolls around, turn your gathering into the one they talk about all year with delicious strawberries dipped in Fundue Chocolate to go along with the bubbly popped open at midnight.

Considered a dessert extravaganza at corporate events, celebrity weddings and high-profile parties, chocolate fountains were always thought to be a luxury item, until now. The well-crafted, sleek looking Fundue Fountain is designed to have a more decorative feel than the industrial versions. Fundue Fountain’s quiet operation and easy to assemble design makes home entertaining fun and convenient.

To purchase Fundue Fountain or for more information log on to www.funduefoods.com or call toll free at 866 938-6383.

Contact: Christine Oppenheim
LMNO Media Group
818 380-8029

Posted by Industrial-Manufacturing at 02:49 AM | Comments (0)

Free Foodie Thanksgiving Guide

The free 25-page "Foodie Craze Thanksgiving Guide” is now available at foodiecraze.com.

Burke, VA (PRWEB) November 18, 2005 -- The free 25-page "Foodie Craze Thanksgiving Guide," is now available at http://www.foodiecraze.com. The downoadable booklet contains a complete Thanksgiving menu with recipes, wine suggestions, tips for a successful family event, and amusing holiday trivia questions derived from Foodie Craze, the fun trivia game for food lovers.

Gift givers stressing over the right gift for a special foodie friend have a new option: Foodie Craze, a fun trivia game just for foodies, now available at http://www.foodiecraze.com. Field tested in neighborhood gourmet clubs, Foodie Craze produces maximum laughs. In the collectible tin, players will find official rules, score sheets, and 400 amusing, and surprising multiple choice questions. Players expand their culinary horizons, relish laughs and savor the spirited conversation.

The creators of Foodie Craze say, "You’ve never tasted a trivia game like this before." Foodie Craze questions are a buffet in 10 tantalizing categories. American Classics ladle out nostalgia for old brands and recipes. Innocents Abroad is a globe-hopping, ethnic smorgasbord. Libations is a romp though the wine country, with side trips to some breweries and coffee plantations.

Celebrations is about holidays and family feasts. Savory Scenes recalls favorite tidbits from books, movies and sitcoms. Remember Aunt Bee and the pickles? Jerry Seinfeld’s black and white cookie? Extreme Cuisine is a "believe it or not" gallery of weird foods. La Technique is about gourmet cooking.

The Foodie Craze Thanksgiving Guide is available for download on the "Freebies for Foodies" page of the company website at www.foodiecraze.com. In addition, Trivia Craze LLC sponsors the Foodie Craze Forum, a free online community where foodies gather — also for free — to share laughs and recipes. All foodies are invited to visit www.foodiecraze.com and learn for themselves why folks are saying, "Foodie Craze is the essential ingredient for an evening of foodie fun."

Posted by Industrial-Manufacturing at 02:48 AM | Comments (0)

Announcing "Foodie Craze," New Fun Trivia Game for Food Lovers

Gift givers looking for the right gift for a special foodie friend have a new option: Foodie Craze, the fun trivia game just for food lovers.

Burke, VA (PRWEB) November 18, 2005 -- Gift givers stressing over the right gift for a special foodie friend have a new option: Foodie Craze, a fun trivia game just for foodies, now available at www.foodiecraze.com.

Field tested in neighborhood gourmet clubs, Foodie Craze was designed to produce maximum laughs. In the collectible tin, players will find official rules, score sheets, and 400 amusing, and surprising multiple choice questions. Players expand their culinary horizons, relish laughs and savor the spirited conversation.

The creators of Foodie Craze say, "It’s a trivia game like you’ve never tasted before." Foodie Craze questions are a buffet in 10 tantalizing categories. American Classics ladle out nostalgia for old brands and recipes. Innocents Abroad is a globe-hopping, ethnic smorgasbord. Libations is a romp though the wine country, with side trips to some breweries and coffee plantations.

Celebrations is about holidays and family feasts. Savory Scenes recalls your favorite tidbits from books, movies and sitcoms. Remember Aunt Bee and the pickles? Jerry Seinfeld’s black and white cookie? Extreme Cuisine is a "believe it or not" gallery of weird foods. La Technique is about gourmet cooking. Plus there’s more: Foodie Craze satisfies the most demanding appetite for fun.

In addition to the Foodie Craze trivia game, Trivia Craze LLC sponsors the Foodie Craze Forum, a free online community where foodies can gather to share laughs, recipes anything they like. Also, visitors to the company website at www.foodiecraze.com can download "Freebies for Foodies" including the Foodie Craze Thanksgiving Guide. Foodies are invited to visit www.foodiecraze.com and learn for themselves why folks are saying, "Foodie Craze is the essential ingredient for an evening of foodie fun."

Posted by Industrial-Manufacturing at 02:47 AM | Comments (0)

November 18, 2005

'I Want NY Pizza' Delivers For Pizza Lovers

I Want NY Pizza (www.iwantnypizza.com) officially announced that the company is open for business. Through its Web site the company offers several traditional New York style pizzas and special packages, including home pizza-making kits and pizza-related cooking items.

Long Island, NY (PRWEB) November 18, 2005 -- Former New Yorkers and all people who want the real taste of New York style pizza can now get what they crave. I Want NY Pizza (iwantnypizza.com) officially announced that the company is open for business. Through its Web site the company offers several traditional New York style pizzas and special packages, including home pizza-making kits and pizza-related cooking items.

The concept for iwantnypizza.com came to company founder Ed Powers while savoring a hot slice of New York Pizza with a friend and former New Yorker. “Everybody loves New York Pizza,” Ed Powers pointed out. “I thought what if we could develop a system for getting real New York pizza to former New Yorkers and others who want to experience the real thing? To accomplish this we, created I Want NY Pizza, a company that produces real New York pizza in New York area pizza shops and also sends the pizzas directly to customers. After months of planning and testing, we are now are pleased to be open for business and ready to bring great New York style pizzas to anyone who has the craving for one,” said Ed Powers.

The pizzas and fine Italian food products offered by I Want NY Pizza are produced by a cooperative of the finest pizza artists in the tri-state area. Each establishment that is part of the cooperative meets strict quality and taste standards, and has a clean record with the New York State Board of Health. The cooperative supplier group also acts as a quality assurance board, maintaining consistency in taste and quality. The company and each participating shop is committed to giving every customer an authentic “New York Pizza” eating experience.
Every pizza is made to order following the on-line purchase. All pizzas are made using the finest ingredients and traditional New York style cooking techniques. Pizzas are then packaged and shipped “next day” directly to the customer’s door. Pizzas come in a vacuum-sealed package. This customized technique maintains great taste, texture and color. Upon delivery, customers simply have to remove the packaging and put the pizza in the oven.

“No matter what city you visit or who you speak with, New York Pizza is known to be the best. Many establishments in other cities try to replicate the experience, but most don’t come close. Chain restaurants try, but they never really deliver to customers like real local New York pizza shops. We’re certain once consumers get a taste of the real thing, they will be back for more,” added Powers.

To learn more about the sensational I Want NY Pizza go to www.iwantnypizza.com.

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

WEBWORKS OS Acquires IP Rights to Agora Management Suite

Philippine-based WEBWORKS OS (WWOS) has acquired the IP rights to the Agora suite of management software products developed by Florida-based Techwerks. WWOS will develop a next-generation version of the suite, which will be distributed globally by a WWOS affiliate, Gurango Software.

Manila, Philippines (PRWEB) November 18, 2005 -- WEBWORKS OS (WWOS) announced that it has acquired the intellectual property rights to the Agora suite of management software products originally developed by Florida-based Techwerks, Inc., a provider of e-Business solutions.

The Agora management suite is a series of industry-specific solutions that manage memberships, subscriptions, events, and training activities. The solutions tightly integrate with the Microsoft Great Plains suite of enterprise applications to offer small- and medium-size organizations a variety of interconnected business tools for automating enterprise accounting, human resource management and manufacturing planning, according to WEBWORKS OS president Joey Gurango.

The Agora management suite has been implemented in over 200 companies worldwide, including the Wharton School of Business, KABC TV in Los Angeles, Burger King, and a number of US banks.

The terms of the acquisition include the right to develop the next-generation version of the applications. WWOS affiliate Gurango Software (GSC) will distribute the suite. GSC plans to rebrand the new version of the suite before its official launch, planned for March 2006 during Convergence, an annual event sponsored by Microsoft.

”The Agora series allows SMEs to take their Great Plains solutions one step further to be at par with some of the best companies in the world in the training, subscription, and events management fields,” said GSC managing director Fermin Taruc.

“The partnership with Agora is GSC’s entry point into the lucrative training and events vertical markets, not only in North America, but also in Europe and Asia,” Taruc said.

The deal also takes GSC to the forefront of the Philippine software industry’s collective efforts to boost software development outsourcing in that country, according to Taruc. “We are proud to be part of the concerted effort to turn the Philippines into a hub for the development of high-value software for the global market,” he said.

Taruc is also president of the Philippine Software Industry Association.

About Gurango Software Corporation
GSC is a Philippine-based global company that offers a full range of software sales, distribution and support services. As part of its value proposition, GSC’s unique business model offers three pillars of services: software development, global distribution, and professional staff support. In the Philippines, Gurango Software aspires to be the dominant value-add reseller (VAR) of MBS packaged applications. Gurango Software's team members are proficient in the Great Plains, Navision and Axapta product labels, as well as carefully selected vertical applications.

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

Not Just Your Workaday Coffee Slinger

Bellingham, Washington's Alexarc Mastema of The Black Drop Coffeehouse judges professional baristas in the 2005 Northwest Regional Barista Competition in an effort to distinguish crafted, artisan espresso drinks apart from the masses.

Bellingham WA (PRWEB) November 18, 2005 -- Alexarc Mastema of The Black Drop Coffeehouse in downtown Bellingham continues to defy the misperception that your workaday barista is merely a “coffee slinger.” Alexarc recently served as a Certified Lead Technical Judge for the Specialty Coffee Association of America's Northwest Regional Barista Competition (NWRBC) held October 28 and 29 at the future home of The Museum of History and Industry (formerly the Temporary Seattle Library) in downtown Seattle. The best of the best of the Northwest gathered to demonstrate their commitment to crafting high quality, artisan espresso drinks in a heated competition for the title of Northwest Regional Barista Champion, which guarantees them an opportunity to compete in the United States Barista Championship (USBC) in Charlotte, NC, in April of 2006 for the chance to represent the United States in the World Barista Championship (WBC) slated for May, 2006 in Bern, Switzerland.

Contradicting the evolving trend of high-speed, high-volume espresso dispensing, Barista Competitions have become increasingly important to baristas, roasters, and cafés alike in an effort to distinguish their coffees from the rest of the chain-store pack. Baristas endeavor to present their coffees (four perfect espressos, four perfect cappuccinos, and four perfect “signature” drinks of their own creation) in a “five-star café” atmosphere, all while minimizing waste, achieving technical perfection and cleanliness, and explaining the nuances of their chosen ingredients to a panel of seven judges. Alexarc’s inherent attention to detail translates well to technical judging, which involves noting and grading the barista’s every movement in the course of his or her presentation. He takes this responsibility very seriously, which has earned him the tongue-in-cheek nickname “Bend Over Intensity” due to his close-up scrutiny of the “group heads” of the machine; the crucial juncture where water meets coffee and emulsifies as espresso. The Black Drop congratulates Zoka Coffee and Tea’s Jennifer Prince on her victory as the prestigious 2005 NWRBC Champion.

Alexarc Mastema has also judged the 2005 USBC held in Seattle, the 2004 Canadian Barista Championship (CBC) held in Vancouver B.C., and the 2004 NWRBC held in Portland, OR. The Black Drop Coffeehouse is a relationship-based independent espresso café specializing in artisan drink building served in an unpretentious atmosphere designed to enhance the community it serves. For further information, contact Teri Bryant at (360) 738-3767.

Posted by Industrial-Manufacturing at 12:45 AM | Comments (0)

November 17, 2005

Totally Chocolate Plans New Factory to Meet Growing Customer Demand

Sales soar for maker of custom chocolate for business promotions.

BLAINE, WA (PRWEB via PR Web Direct) November 17, 2005 -- Totally Chocolate, a producer of custom chocolate products, will break ground in December for a state-of-the-art 60,000 square-foot factory. The new plant will more than double the company’s existing manufacturing space and will begin operation in early summer 2006.

According to Jeff Robinson, Totally Chocolate’s founder and CEO, demand for its custom chocolate bars and other business promotional items has skyrocketed over the past three years, stretching the current manufacturing facility to capacity limits. This year, Totally Chocolate will deliver over one million pounds of custom chocolate gifts – the largest amount of product in its history.

“We were faced with a choice between putting the brakes on further sales growth or investing in a larger, more efficient plant,” stated Robinson. “Continued strong customer demand made an excellent business case for expansion.”

Totally Chocolate’s existing manufacturing plant will be leased or sold, possibly to another food manufacturer.

About Totally Chocolate, Inc.:
Based in Blaine, WA, Totally Chocolate, Inc. offers custom, premium chocolate products to large and small corporate customers that seek unique items for corporate gift-giving, customer appreciation, and sales promotions. Totally Chocolate uses patented technology to make remarkably detailed chocolate gifts featuring company logos, messages, and engravings of products, machines, or buildings. Privately held, the company employs 120 people. Call 800-255-5506 or visit www.totallychocolate.com.

Contact for Totally Chocolate:
Jeff Robinson
360-332-3900
www.totallychocolate.com

Posted by Industrial-Manufacturing at 01:41 AM | Comments (0)

Mrs. Smith’s Pies Eyes ’05 American Music Awards

Red carpet debut shows off pie-maker’s new look.

Atlanta, GA (PRWEB via PR Web Direct) November 16, 2005 -- Mrs. Smith's®, known for her award-winning pie, has her sights set on the American Music Awards (AMA) -- and the legendary Dick Clark. Sometimes a girl’s got to do what a girl’s got to do, and delighted with a recent, top-to-bottom packaging make-over, Mrs. Smith’s plans to show off her new look on the red carpet.

Well, sort of. This month, America’s iconic dessert-maker, will make her backstage debut at the 2005 AMA. At the invitation of Dick Clark Productions, Mrs. Smith’s is heading to Hollywood for the 33rd annual show, which airs on ABC-TV, Tuesday, November 22nd.

Best known for traditional, bake-it-fresh desserts, Mrs. Smith's will be featured in the official AMA celebrity gift bag. These highly coveted gifts are given to each of the AMA’s celebrity presenters and performers -- historically, a who’s who of the entertainment industry. Announced for 2005, at this writing celebrity presenters and performers are Mariah Carey, Sheryl Crow, Tim McGraw, Santana, The Rolling Stones and show host Cedric the Entertainer.

Red-carpet watchers can expect Mrs. Smith’s to sport her new bold, blue, banner at the AMA, joked Bob Trombino, Senior Director of Marketing and Category Leadership for Schwan's Bakery, Inc. which sells Mrs. Smith's desserts and breakfast treats. It is rumored that Mrs. Smith’s may don one of her 1st Place blue ribbons from the American Pie Council’s 2005 Pie Festival.

“The American Music Awards is a great coming out party for Mrs. Smith’s new look,” Trombino explained. “It’s just before the Thanksgiving holiday and all the packaging has been completely redesigned. Mrs. Smith’s fans are certain to notice her make-over.”

Mrs. Smith's family of products feature eight, easy-to-spot dessert categories: Traditional Recipe; Special Recipe; Traditional Recipe Pie Slices; Soda Shoppe Favorites; Classic Cream Favorites; Classic Cobblers; Classic Crisps; and Homestyle Cakes. Deep Dish Pie Shells and Pour A Quiche combine for a great breakfast change of pace. Mrs. Smith’s newest releases topped the charts. Cinnabon Apple Crumb Pie; Cinnabon Coffee Cake; Cinnabon Pecan Coffee Cake; Deep Dish Berry Burst; and Blackberry Crisp.

Based in Suwannee, Georgia, Mrs. Smith’s was founded in the early 1900s when Amanda Smith began baking from her home. Today, Mrs. Smith's desserts can be found at supermarkets nationwide. For more information on Mrs. Smith’s contact www.mrssmiths.com.

“We urge consumers to pick up their favorite Mrs. Smith’s pie and take home a taste of the awards show," said Brand Manager Mike D’Addieco. “And tune in to the AMA on November 22nd.”

Contact:
Deb McGhee Speights
Veux Marketing, Inc.
(404) 975-4857

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

Interflex Introduces Institutional Foodservice Bid Management System

Interflex Inc., a leading provider of technology solutions for the institutional foodservice industry, introduces their manufacturer Bid Management System to the marketplace.

(PRWEB) November 17, 2005 -- “Our Bid Management System provides manufacturers with a clear understanding of their bid process,” said Jonathan Fleck, President – Interflex, Inc. “It is designed to streamline the bid process by providing food service manufacturers greater bidding intelligence, improved productivity, and increased efficiency in bid transactions with all industry partners.”

The Interflex Bid Management System enables users to track all of their institutional bids, communicate with brokers and receive bid requests through a hosted web system. Manufacturers using the system have a clear understanding of their bidding efforts and can make informed decisions based on real data. Through its reporting functionality, the system can provide manufacturers real-time answers to questions concerning pricing provided for a particular district or region, volume of business done through each broker, a breakdown of product sales for each institution, and more. Manufacturers may also create custom reports to tailor their research to meet their needs and objectives, without changing their current methodologies. Interflex enables food service manufacturers with the ability to gain a full understanding of their bid business at any point in the process, saves valuable time and resources, standardizes the bid process, and assists in providing more intelligence for research purposes.

Interflex has received a strong and positive response to the system, contracting with some of the top food service manufactures such as: Sara Lee Food service, Pierre Foods, King’s Delight, J&J Snack Foods, Windsor Foods, and Precision Foods.

“I'm loving our new Bid Management System,” said Michelle Brown of Precision Foods. “I personally feel much more organized than we were last year, so I think it has been a great investment.”

About Interflex, Inc.
Since first working within the Institutional Food service market in 2000, Interflex realized the industry is underserved with technology applications and began the planning and development of a suite of solutions with a specific focus on increasing communication and streamlining the competitive bidding process. Industry leading companies such as Sara Lee Corporation, Kellogg’s Corporation, H.J. Heinz Company, General Mills, ConAgra Foods, Rich-SeaPak Corporation, and Pierre Foods are currently utilizing the various solutions offered by Interflex, Inc. to increase communication and streamline the bid process. Interflex is headquartered in Wyomissing, Pennsylvania, and can be reached at 1-800-293-2909 or at www.interflex.net.

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

O Premium Waters’ Response to the Recent Arizona Attorney General’s Investigation Findings

O Premium Waters’ response to the recent Arizona Attorney General’s investigation findings: The Arizona Attorney General’s office found O Premium Waters not guilty of any violations, did not assess any fines against O Premium Waters and agreed with O Premium Waters’ self-imposed changes in policy.

(PRWEB) November 17, 2005 -- O Premium Waters’ response to the recent Arizona Attorney General’s investigation findings: The Arizona Attorney General’s office found O Premium Waters not guilty of any violations, did not assess any fines against O Premium Waters and agreed with O Premium Waters’ self-imposed changes in policy.

In 2004, prior to the Attorney General’s investigation, O Premium Waters implemented an Authorization Department to verify all sales made between O Premium Waters’ sales people and their customers at the actual time of the sale. Additionally, O Premium Waters discontinued the industry’s customary term contract for a more customer-friendly month to month agreement. Both of these changes were instituted due to some customer’s confusion regarding the terms of the contract and some sale person’s presentation of those terms. After fully investigating the individual customer complaints, the State’s Attorney General’s office:

· Found O Premium Waters not guilty of any violations

· Did not assess any fines against O Premium Waters.

· Agreed with O Premium Waters’ self imposed changes in policy

Steve Currier, O Premium Waters’ President stated, “We met with those customers having complaints and satisfactorily resolved their concerns. Those few sales people that failed to adhere to our company policies were terminated.”

O Premium Waters did agree to pay for the Attorney General’s staff work time, customarily charged to companies, offsetting the cost of the investigation.

Posted by Industrial-Manufacturing at 01:38 AM | Comments (0)

November 16, 2005

American Generics Labs Introduces New Ephedra-Based Product Line

American Generic Laboratories LLC of Salt Lake City Utah (www.americangenericlabs.com) has launched four new Ephedra based dietary supplements that will be made available for retail purchase in early November.

(PRWEB) November 9, 2005 -- American Generic Laboratories LLC of Salt Lake City Utah (www.americangenericlabs.com) has launched four new Ephedra based dietary supplements that will be made available for retail purchase in early November. The four new products; Superdrine RX-10TM, Ripped Power TM, Metabothin TM and Super Ephedra Extreme TM have been introduced to the market as a result of high consumer demand following the recent overturning of the 2004 FDA ban on Ephedra based products.

The company hopes to capture the 14,000,000-17,000,000 U.S ephedra consumers that existed prior to the erroneous banning of the herb. It is estimated that Americans consumed in excess of 3 billion yearly doses of ephedra based products.

Ephedra, also called Ma huang, is a naturally occurring substance derived from plants. Its main active ingredients are ephedra alkaloids. In recent years, ephedra based products have been used extensively by consumers to enhance sports performance, aid in dieting and weight loss, and to increase energy.

In December 2003, the FDA issued a consumer alert warning of the potential health risks and on the safety of dietary supplements containing ephedra. The alert advised consumers to immediately stop buying and using ephedra products. The final rule published in April of 2004 banned the sale of ephedra based products.

In April 2005, that rule was overturned by a US Federal District Court. The Court found that the FDA’s ban on Ephedra at any dose was not legal. The Court also found that the FDA did not provide enough scientific evidence and did not meet its burden of proof in banning the herb to begin with.

American Generic Labs produces the most successful Ephedra formulations currently available. The products are manufactured in FDA approved facilities and are of daily dosages permitted by law. All products are manufactured with child resistant safety caps and meet requirements for adverse reaction reporting.

For more information please visit American Generic Lab’s website (www.americangenericlabs.com)

Posted by Industrial-Manufacturing at 01:48 AM | Comments (0)

Mrs. Smith’s Pies Eyes ’05 American Music Awards

Red carpet debut shows off pie-maker’s new look.

Atlanta, GA (PRWEB via PR Web Direct) November 16, 2005 -- Mrs. Smith's®, known for her award-winning pie, has her sights set on the American Music Awards (AMA) -- and the legendary Dick Clark. Sometimes a girl’s got to do what a girl’s got to do, and delighted with a recent, top-to-bottom packaging make-over, Mrs. Smith’s plans to show off her new look on the red carpet.

Well, sort of. This month, America’s iconic dessert-maker, will make her backstage debut at the 2005 AMA. At the invitation of Dick Clark Productions, Mrs. Smith’s is heading to Hollywood for the 33rd annual show, which airs on ABC-TV, Tuesday, November 22nd.

Best known for traditional, bake-it-fresh desserts, Mrs. Smith’s will be featured in the official AMA celebrity gift bag. These highly coveted gifts are given to each of the AMA’s celebrity presenters and performers -- historically, a who’s who of the entertainment industry. Announced for 2005, at this writing celebrity presenters and performers are Mariah Carey, Sheryl Crow, Tim McGraw, Santana, The Rolling Stones and show host Cedric the Entertainer.

Red-carpet watchers can expect Mrs. Smith’s to sport her new bold, blue, banner at the AMA, joked Bob Trombino, Senior Director of Marketing and Category Leadership for Schwan's Bakery, Inc. which sells Mrs. Smith's desserts and breakfast treats. It is rumored that Mrs. Smith’s may don one of her 1st Place blue ribbons from the American Pie Council’s 2005 Pie Festival.

“The American Music Awards is a great coming out party for Mrs. Smith’s new look,” Trombino explained. “It’s just before the Thanksgiving holiday and all the packaging has been completely redesigned. Mrs. Smith’s fans are certain to notice her make-over.”

Mrs. Smith's family of products feature eight, easy-to-spot dessert categories: Traditional Recipe; Special Recipe; Traditional Recipe Pie Slices; Soda Shoppe Favorites; Classic Cream Favorites; Classic Cobblers; Classic Crisps; and Homestyle Cakes. Deep Dish Pie Shells and Pour A Quiche combine for a great breakfast change of pace. Mrs. Smith’s newest releases topped the charts. Cinnabon Apple Crumb Pie; Cinnabon Coffee Cake; Cinnabon Pecan Coffee Cake; Deep Dish Berry Burst; and Blackberry Crisp.

Based in Suwannee, Georgia, Mrs. Smith’s was founded in the early 1900s when Amanda Smith began baking from her home. Today, Mrs. Smith's desserts can be found at supermarkets nationwide. For more information on Mrs. Smith’s contact www.mrssmiths.com.

“We urge consumers to pick up their favorite Mrs. Smith’s pie and take home a taste of the awards show," said Brand Manager Mike D’Addieco. “And tune in to the AMA on November 22nd.”

Contact:
Deb McGhee Speights
Veux Marketing, Inc.
(404) 975-4857

Posted by Industrial-Manufacturing at 01:47 AM | Comments (0)

The Best Tasting Can of Tuna on Earth is Also Best on . . . Mercury; King of the Sea Promises Fitter Can of Tuna

If you like canned tuna, Moses Fruend is your friend. He’s made it his life’s work to select out the world’s best-tasting tuna for his brand, King of the Sea. What was once a well kept secret of New York City’s kosher community is now shipped nationwide, including some of the fastest-growing internet and consumer direct sales in the industry.

(PRWEB) November 16, 2005 -- If you like canned tuna, Moses Fruend is your friend. He’s made it his life’s work to select out the world’s best-tasting tuna for his brand, King of the Sea. What was once a well kept secret of New York City’s kosher community is now shipped nationwide, including some of the fastest-growing internet and consumer direct sales in the industry.

Yet, even if it were not for the taste, the quality, or the value of King of the Sea (a full seven ounces for just pennies more than the price of six), there would be one overriding reason to consider it the tuna of choice. That reason is mercury safety. It contains only select yellowfin tuna, captured at a size much smaller than the various kinds of albacore typically used in canned tunas. In fact, the mercury content of King of the Sea is so low it’s practically mercury-free. King of the Sea also cans skipjack tuna, equally low in mercury, in chunk light varieties.

According to Moses Fruend, “I grew up in this industry, and like my father before me, my standards have always been high. As a businessman, I care about the quality of my product and its healthfulness. And we’re not just talking about offering slightly better nutrition here; we’re talking about the health of children. So the ends more than justify our exacting standards. First of all, we’re almost as choosy about our fishermen as our fish, using only a select group of trusted professionals who cast their lines into some of the purest waters on the planet. Then we select only the most perfect fish in size and quality, selecting 10-15% of the catch, for King of the Sea.

“This process yields the low mercury levels that distinguish our tuna. We know, and we want the public to know, that high levels of mercury found in most other canned tuna is detrimental to the nervous system and particularly damaging for young children and women during child-bearing years. So while it takes longer to handpick our tuna we can’t have it any other way. After all, our families eat tuna too.”

In independent lab tests, King of the Sea yellowfin tuna in water measured less than 0.1 parts per million for mercury.

Befitting its name, King of the Sea Fancy Solid Tuna offers flavor elite enough to grace the royal table -- even more nobly, it contains less methyl mercury than leading brands, along with no soy fillers, no MSG and no added chemicals -- while offering the benefits of Omega-3 Fatty Acids. King of the Sea tuna is available in water or oil in 7oz or 3.5oz cans.

About King of the Sea
Since 1986, King of the Sea has offered its customers nothing less than the world’s most select canned tuna, sardines and salmon.

Perceiving the need for a tuna fine-tuned for great taste as well as mercury safety, owner Moses Freund has searched the world over for the best suppliers and created a canned kosher tuna using nothing less than the finest yellowfin available.

King of the Sea tuna is available direct from the manufacturer either in full cases (48 cans) or half cases (24 cans). To order call 1-888-4MR-TUNA or e-mail e-mail protected from spam bots. It is also available at select stores from the following fine chains: ACME, Albertsons (now available in Denver), Associated Grocers, Fresh Direct, Ralphs, Food 4 Less and Sprouts. Contact your local grocer for product availability.

Posted by Industrial-Manufacturing at 01:46 AM | Comments (0)

Live Dangerously – Wine Teasers Recommendations for Trendy Wines at Thanksgiving Dinner

Over time, certain wines have become well-established as top matches for Thanksgiving-dinner dishes. Current trends in wine drinking may change all that. Wine Teasers Wine Game offers its suggestions for finding perfect turkey-day wines that reflect today’s wine choices.

La Crosse, WI (PRWEB via PR Web Direct) November 16, 2005 -- Which two wines are traditionally served with Thanksgiving dinner: 1) Champagne and Riesling, 2) Chardonnay and Cabernet Sauvignon, or 3) Pinot Grigio and Pinot Noir?

Need a hint? Look at the choices again and choose the heaviest combination of wines. By now the answer is probably obvious: 2) Chardonnay and Cabernet Sauvignon.

The question and hint come from Wine Teasers Wine Game, which goes on to suggest that menu planners may want to consider trendier wines for this year’s turkey dinner. According to Stefan Smith, creator of Wine Teasers Wine Game, people have been serving both Chardonnay and Cabernet Sauvignon with Thanksgiving dinner for years. While these wines continue to be outstanding choices that complement many traditional Thanksgiving dishes, they do not necessarily reflect people’s current tastes in wine.

But Thanksgiving is all about tradition, not innovation, and the dinner menu is no exception. Is this the occasion to tweak a wine formula that has worked for years?

According to Smith, "Absolutely! Thanksgiving dinner is the perfect opportunity to have fun with wine. You have a fairly fixed menu (this is perhaps the one meal where originality doesn’t count), so it is easier to predict which wines will work. Since you don’t want to tinker too drastically with traditional entrees and desserts, you are left with wine as the perfect vehicle to express your originality. Many wine experts are suggesting alternatives to Cabernet Sauvignon and Chardonnay for this year’s turkey dinner.”

The Wine Teasers solution? “To be less traditional and more in line with current drinking trends, try Pinot Grigio for your white and Pinot Noir for your red wine. They are established performers, currently very popular, and safe enough to please almost all wine drinkers.” Smith adds that these wines may actually complement many turkey-day dishes better than the heavier, more traditional wine choices.

The Wine Teasers question goes on to say that in addition to the red and white wine choices, "make the meal perfect by serving a sparkling wine before dinner" (and let’s face it, dinner with the relatives may require a preliminary sip or two!).

Wine Teasers Wine Game is available at www.wineteasers.com, at Amazon.com, and at selected wine and grocery stores across the country.

Wine Teasers Wine Game is a product of Fine Wine Games, Inc. Stefan Smith, company founder and president, is an academic outreach librarian at the University of Wisconsin – La Crosse whose search for fun wine-learning experiences inspired him to create Wine Teasers Wine Game. The game went to market in fall, 2005 and is available at http://www.winteasers.com, Amazon.com, and at wine and grocery stores nationwide (see list at http://www.wineteasers.com/buy.htm).

Contact:
Stefan Smith
Fine Wine Games, Inc.
2528 Madison Pl
La Crosse, WI 54601
888 258-8575
e-mail protected from spam bots.
http://www.wineteasers.com

Background information on Wine Teasers is available through a La Crosse Tribune news article available at http://www.rivervalleynewspapers.com/articles/2005/10/17/business/biz%201.txt

Posted by Industrial-Manufacturing at 01:46 AM | Comments (0)

HospitalityWineRacking.com Targets the Wine Storage and Presentation needs of the Hospitality Industry

WineRacks.com, an industry leading manufacturer of Custom Wine Cellars, Commercial and Retail Wine Racking proudly announces the launch of their brand new website,HospitalityWineRacking.com. The website, www.hospitalitywineracking.com, caters specifically to the wine racking needs of Restaurants, Hotels, Tasting Rooms, Casinos, Wineries and the entire Hospitality Industry.

High Falls, NY (PRWEB) November 16, 2005 -- WineRacks.com, manufacturers of private residential wine cellars, retail wine store racking and wine racking systems for the restaurant and hospitality industry announces the launch of their brand new website, www.hospitalitywineracking.com. The newly designed, user friendly website features an entirely new line of “custom look” wine cellar racking, retail wine wine racking and a gallery of photos from our wine racking in hospitality settings that will assist in the idea and planning stages.

“WineRacks.com has been in business for over fourteen years and we’ve always strived to meet the needs of every potential customer, both in our product mix and easy navigating website, but this new website, www.hospitalitywineracking.com and product line clearly has taken WineRacks.com, to the next level as the Hospitality Industry's one stop source for wine storage and presentation needs,” states Michael Babcock, President/ WineRacks.com.

The new website features include;

· Premium Cellar Series Racking – the newly introduced line of “custom look” wine cellar racking at a fraction of the cost of truly custom cellars.

· Value Line Racking - simply the most cost effective wine racking solution in the industry today.

· Custom Wine Cellars & Design - full wine cellar consultation services, AutoCAD design service questionnaire, room preparation guidelines, environmental control and custom wine cellar photos.

· Retail Wine Racking and Design Services - a full line of Retail Wine Store Racking and Design Services, that has made WineRacks.com the industry leader in Retail and Hospitality wine racking.

According to Mark Karpinski, Director of Sales, “ We have focused on the wine storage needs of the Hospitality Industry and recognized that the industry has very special needs for both wine storage and wine presentation. We have designed and manufactured quality wine storage and presentation racking for world class restaurants, wine tasting rooms, country clubs, casinos, wineries and more. HospitalityWineRacking.com will provide the entire hospitality industry a website that is a one-stop source for their specific wine storage needs. We truly have a wine racking solution for every customer, at any budget. HospitalityWineRacking.com will maintain the same customer support as WineRacks.com, www.wineracks.com, has been known for, offering free wine storage consultation, free AutoCAD design layouts, factory direct pricing and support. Whether you need a wine racking system behind a bar, stemware racking or a luxurious wine cellar that is visible to your customers, we will assist you every step of the process."

WineRacks.com has been the one stop source of thousands of private residential customers, world-class restaurants, hotels, nightclubs, casinos, retail wine stores, country clubs and many more for over fourteen years. For more information, please call Mark Karpinski, Director of Sales at 888-687-2517 or visit www.hospitailtywineracking.com to read or request more information about the many products and services available.

Mark Karpinski
WineRacks.com
www.wineracks.com
www.hospitalitywineracking.com
888-687-2517
e-mail protected from spam bots

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

St Louis Minority Supplier Business Development Council Certifies Bellwether Logistics Services, A Lean Six Sigma And Global Supply Chain Consultancy Firm

St. Louis Minority Supplier Business Development Council certifies Bellwether Logistics Services, a Lean Six Sigma and Global Supply Chain Consultancy Firm with high growth potential, as a Minority Business Enterprise (MBE).

(PRWEB) November 15, 2005 -- St. Louis Minority Supplier Business Development Council certified Bellwether Logistics Services, a Lean Six Sigma and Global Supply Chain Consultancy Firm with high growth potential, as a Minority Business Enterprise (MBE).

One of the country's leading business membership organizations, the primary objective of the national minority supplier development council (NMSDC) is to provide a direct link between corporate America and minority-owned businesses. It was chartered in 1972 to provide increased procurement and business opportunities for minority businesses of all sizes.

The NMSDC network includes a national office in New York and 39 regional councils across the country. There are 3,500 corporate members throughout the network, including most of America's largest publicly-owned, privately-owned and foreign-owned companies, as well as universities, hospitals and other buying institutions. The regional councils certify and match more than 15,000 minorities owned businesses (Asian, Black, Hispanic and Native American) with member corporations which want to purchase goods and services.

Bellwether, headquartered in Stockbridge, GA, with large & small business affiliates throughout Georgia, Alabama, Colorado, Illinois, Kansas, Kentucky, Maryland, Missouri, Tennessee, Virginia, is dedicated to providing effective lean six sigma and global supply chain solutions to aerospace, automotive suppliers, beverage, call centers, chemical, consumer products, Department of Defense, Department of Homeland Security, exporters, food, importers, telecommunications, transportation and warehousing companies.

Bellwether Logistics Services was founded as Consult Quality, LLC in 2001. Bellwether expanded its service offerings to include lean six sigma and global supply chain consulting in October 2004. Bellwether Logistics Services, a Minority Business Enterprise (MBE), Small Disadvantaged Business (SDB), Service Disabled Veteran Owned Enterprise (SDVOB), and 8(a) enterprise is an international consulting firm which specializes in applying the six sigma methodology in challenging public and private sectors. Interested parties may view more bellwether logistics services details at the website, www.bellwether-services.com.

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

R. W. Garcia Distributor of the Year Awarded to Snyder’s of Hanover-Charlotte, NC

R.W. Garcia Co., all-natural tortilla chip manufacturer, has awarded the R.W. Garcia 2005 Distributor of the Year award to Snyder’s of Hanover-Charlotte, NC. The honor was presented to Snyder’s senior account manager Dewey Moses in a brief ceremony at R. W. Garcia’s Lincolnton, NC manufacturing facility.

CHARLOTTE, NC (PRWEB) November 16, 2005 -- R.W. Garcia Co., all-natural tortilla chip manufacturer, has awarded the R.W. Garcia 2005 Distributor of the Year award to Snyder’s of Hanover-Charlotte, NC. The honor was presented to Snyder’s senior account manager Dewey Moses in a brief ceremony at R. W. Garcia’s Lincolnton, NC manufacturing facility on November 15th, 2005. Presenting the award were company Co-founder and President Robert Garcia, and Director of Sales for R.W. Garcia Co., David Foreman.

Mr. Moses has spent his entire career in the food industry in North Carolina. He has worked for some of the finest retailers in the country and now manages a sales territory for Snyder’s out of the Charlotte office. In addition to key account sales, Moses works with the distribution division to ensure programs and product delivery promises are upheld.

“Dewey’s knowledge of the retailers, what works and what doesn’t, combined with his persistence and ‘whatever it takes-get it done’ attitude make him a real asset to the trade,” commented company Co-founder and Vice-president Margaret Garcia, “He knows this business, how to motive his team, is committed to success, and it shows in his success with our product line.” R.W. Garcia sales director David Foreman added, “Dewey is the go-to guy, a straight shooter who does what he says, and our sales growth in his area can be directly linked to Dewey’s efforts.”

Each year, R.W. Garcia reviews sales success of its branded products by region and by distributor. Distributor of the Year is awarded to the company with the best sales growth overall. The key individual most responsible for that success is identified and receives the annual award.

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

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

Vending Solutions, LLC. Enters Into An Agreement with Large Multifamily Management Company

Vending Solutions announced it has entered into a new vending agreement with a large multifamily property management company. Vending Solutions will take over the vending management for 135 multifamily apartment communities, with approximately 35,000 total apartment units.

Seattle, WA (PRWEB) November 16, 2005 -- Vending Solutions announced it has entered into a new vending agreement with a large multifamily property management company. Vending Solutions will take over the vending management for 135 multifamily apartment communities, with approximately 35,000 total apartment units.

Vending Solutions now manages the vending services for over 2 million apartment units nationwide. Vending Solutions is in negotiations to add more apartment units to their growing vending management portfolio.

Damian Sanders did an outstanding job of building a relationship with the newest client in Vending Solutions ever growing portfolio. Damian was just recently hired as Senior National Sales Representative. He is going to be a key resource as Vending Solutions grows and evolves.

"I am happy we were able to provide vending services for their entire portfolio. I know we will improve their old vending program tenfold and take their vending service to a whole new level." Said Damian Sanders when asked about the new multifamily client.

"I want our multifamily clients to know how important they are to our business. We have great solutions for all of our clients on our website www.vendingsolutions.com. New and existing customers will be able to fill out online service orders for their new vending machines. Now prompt vending service is just a click away." Said Daniel Dermody, the Director of Internet Sales and Marketing, when asked about Vending Solutions newest client.

Vending Solutions is a national vending management company that specializes in vending services. Vending Solutions services a wide variety of industries. Some of them include hospitality resorts, multifamily apartment communities, real estate, commercial and retail.

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

Aroma Kitchen & Winebar wins 2005 Citysearch "Best Wine Bar" (NYC)

Workhouse Publicity now scheduling Aroma tastings and interviews with owners Alexandra Degiorgio & Vito Polosa or Chef Christopher Daly.

(PRWEB) November 16, 2005 -- Aroma Kitchen & Winebar, winner of the 2005 Citysearch Award for “Best Wine Bar” announced the opening of the Farmhouse Room, a private, subterranean escape featuring stone, wood and glass elements highlighted by votive candles and dimly-lit chandeliers. Anchored by a communal wood table of dark mahogany made from Douglas Fir trees, it comfortably seats 24 guests. Accessed through a narrow staircase and winding catacombs, the journey gives each an unmistakable feeling of traveling through Venetian passageways. In creating the Farmhouse Room, owners Alexandra Degiorgio & Vito Polosa wanted to express the pleasure of dining in a countryside home. Warm, rustic and cozy, the room is enrobed in soft light and music. Simple elegance can be found here, transporting you to another place and time. The communal table offers a sense of community - a feeling of closeness and social connection. A hidden sanctuary perfect for celebrations, holiday parties or corporate affairs, the Farmhouse Room offers space to mingle. Upcoming Farmhouse programs include a Winemaker dinner with Paolo Monti on 9 November 2005, a series of regional themed dinners, special holiday dinners for Thanksgiving Eve, Christmas Eve and New Year’s Eve as well as Wine Education tastings. Welcome to the Farmhouse. Romantic. Intimate. Italian. To schedule an Aroma tasting or an interview with owners Alexandra Degiorgio & Vito Polosa or Chef Christopher Daly interested media please contact Workhouse Publicity, publicist Anna De Souza directly by telephone 212. 645. 8006.

Posted by Industrial-Manufacturing at 01:42 AM | Comments (0)

The Market for Non Dairy Ice-Cream Increases By 30 Percent Per Year

The major drivers of market growth are widening availability and elevated consumer demand for dairy alternatives. Although most demand is from consumers suffering from food allergies, a growing number of consumers are turning to dairy alternatives because of health concerns and ethical considerations. Retailers are responding by adding non-dairy desserts to their free-from product ranges.

(PRWEB) November 16, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c27716) has announced the addition of The European Market For Non-Dairy Desserts to their offering.

The market for soya & non-dairy ice-cream is the fastest growing in the non-dairy desserts sector, increasing by over 30 percent per year.

The major drivers of market growth are widening availability and elevated consumer demand for dairy alternatives. Although most demand is from consumers suffering from food allergies, a growing number of consumers are turning to dairy alternatives because of health concerns and ethical considerations. Retailers are responding by adding non-dairy desserts to their free-from product ranges.

The highest growth is being observed in the British and French markets, which comprise over 60 percent of European revenues. A wide assortment of non-dairy desserts can be found in supermarkets and specialist retailers in these countries.

This report examines the non-dairy desserts market in the five largest European countries. Market & competitive information is given for the non-dairy yoghurt, ice-cream and other desserts market. The study finds that yoghurts are the most successful partly because their fresh nature appeals to consumers seeking health foods. Soya yoghurts comprise most revenues, however the market share is in decline due to high growth in the ice-cream segment.

New product development is also driving market growth with a growing number of non-soya based products being launched by manufacturers. New product launches in the last 18 months include oat-based and rice-based ice-creams. Non-soya dairy alternatives are becoming increasingly popular as consumers look for product variety.

Market sizes and revenue forecasts are given for each product segment. The study predicts the German and Spanish markets to show the highest growth in the coming years. Consumer demand for dairy alternatives is rising rapidly in these countries, and desserts are expected to follow the success of non-dairy drinks. The report gives strategies and recommendations to existing producers and new entrants.

For more information visit http://www.researchandmarkets.com/reports/c27716

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

Posted by Industrial-Manufacturing at 01:41 AM | Comments (0)

New Business-To-Business Magazine for the Wild Seafood Industry

The only business-to-business magazine of its sort, Wild Catch covers the entire wild seafood supply chain – “From Net to Market” – and serves to act as a business, marketing and educational tool for its primary target audience of retail and food service individuals providing wild seafood products, and everyone else involved in wild-capture fisheries.

Seattle, Wash. (PRWEB) November 16, 2005 -- Demand for wild seafood is on the rise. Fueled by an ever-aging baby-boomer population that is concerned about healthy lifestyle choices, it is expected that this trend – and wild seafood consumption – will only continue to grow. But while the demand for wild seafood is increasing, there is a void in the amount of accurate and valid information that is made available. And it doesn’t help that of the abundance of information that is out there, much of it may be self-serving, incomplete or even just plain wrong. So it’s easy to understand why today’s wild seafood consumers may have concerns about mercury levels, potential overfishing of a particular species, and even wild seafood preparation methods.

That’s where the new seafood magazine, Wild Catch, comes in. The only business-to-business magazine of its sort, Wild Catch covers the entire wild seafood supply chain – “From Net to Market” – and serves to act as a business, marketing and educational tool for its primary target audience of retail and food service individuals providing wild seafood products, and everyone else involved in wild-capture fisheries.

“A magazine like Wild Catch has been a long time coming,” says Peter Hurme, publisher of Wild Catch. “Ever since we acquired Pacific Fishing magazine, the leading commercial fishing publication in the Pacific Rim, we began developing and refining a concept aimed at the buyer of wild-capture seafood. We then found the right people to make it happen. Our timing was pretty good, too, with marketplace tastes for seafood – and all food – evolving,” he continues. “We are proud to be the only magazine in the world publishing a true wild harvest seafood business magazine, and we think the only way is up for this venture.”

“It can easily be said that wild seafood is the least understood of all protein sources,” says Doug Sipes, Wild Catch editor. “And in a lot of cases, the individuals working behind the retail seafood counters and in the seafood restaurants serve as the primary source of information for consumers. So we want to make sure to provide them with the information they need to help people become more comfortable when it comes to buying and preparing wild seafood.”

Every issue of Wild Catch will contain important and useful information on the entire wild seafood supply chain, including species and industry education; marketing insights; wild seafood business analysis; stats, trends and forecasts; chef and retailer profiles; distribution logistics; value-adding strategies; and, wild seafood processing and technology. Backed by some of the industry’s biggest players, founding partners of Wild Catch include Ocean Beauty, AquaStar and Alaska Airlines; while leading industry professionals from the Chef’s Collaborative, Seafood Choices Alliance, Marine Stewardship Council, Alaska Seafood Marketing Institute, Southeastern Fisheries Association, Louisiana Seafood Promotion and Marketing Board, among others, serve on the editorial advisory board.

For more information, and to view the Inaugural Issue, visit http://www.wildcatchmagazine.com.

Wild Catch is part of the Northwest Publishing Center group of companies, which includes four divisions that produce other business publications, successful industry conferences, contract media projects and commercial printing: NWPC Publishing, NWPC Conferences, NWPC Custom and NWPC Printing. The company’s main offices are based out of a 50,000 square-foot commercial printing, distribution and digital communications facility in Seattle, Washington.

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

A New Society Emerges in Harlem - With a credo: Live “Life in Sips”™ -

Society, a new coffeelounge and restaurant in Harlem, New York

New York (PRWEB) November 16, 2005 -- This fall, the coffee house will evolve, with the opening of Society Coffee Lounge, uptown. Located at 2104 Frederick Douglass Blvd (corner of 114th Street) four blocks from Central Park, Society brings old and new Harlem together for great coffee, a delicious menu of waffles with tastes from white chocolate coconut to peach cobbler, delicious light fare, free wireless internet, and a rotating exhibit of well selected art, all in a uniquely designed space that is both downtown chic and charmingly local.

Society is open daily from 7:30am to 10pm. On Saturday and Sunday, Society opens late night (1:30am – 4:30am) to satisfy the after-hour crowd’s cravings. Society’s coffee menu includes everything from the Rasta Blend – a blend of pure Jamaican Blue Mountain and Ethiopian Sidamo coffees, to classic espresso drinks like cappuccino and white chocolate mocha. There is a wine menu with a selection of red, white, and sparkling wines and several varieties of beer. The food menu begins with a brunch menu that is served all day, everyday, and includes omelets, salads, and Society’s Signature Waffle Menu. Society’s chefs combine the tastes found in coffee shops and bakeries with the classic Belgian waffle, to create uniquely delicious waffles that can only be found at Society. These include Mocha, Coffee Caramel, Strawberry, and several others. The food menu also includes several varieties of Panini, hearty soups, and tasty small plates like Hummus and Dip and the Society Cheese Plate. Society also serves a gourmet thin crust pizza with your choice of toppings. For the sweet tooth, Society has a great dessert menu including cheesecake, many varieties of pastries, and Chocolate fondue (in both dark and white).

The inviting atmosphere at Society begins with its funky staff of artists, musicians, and actors, and continues to the physical space. Society features an open kitchen designed in white subway tiles, light colored wood floors, chocolate colored leather banquets along the windows, and two large community tables. The south wall is entirely exposed brick, and features a rotating exhibit of artwork by local artists. Society is an 800-square foot space that seats approximately 40 patrons, and is available for private parties and events.

The experience at Society is enriched by the rich experiences of its owner, Karl Franz Williams, a local Harlem entrepreneur, and is designed to inspire and bring people together. Karl Franz, age 30, leads a full life, dividing his time between Society and Pepsi Cola North America, where he works as Brand manager on Mountain Dew. Karl Franz is an avid traveler, who enjoys kickboxing, photography, playing the acoustic guitar, and sharing his passion for coffee with everyone who visits Society.

To speak with Karl Franz, or to view or to dine at Society (www.societycoffee.com), please contact Sarah Cirkiel or Jill Meisner at Pitch Control Public Relations, 212.475.4919.

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

Mechline Developments Limited demonstrates QuickLink at Hotelympia, 19-23 Feb 2006, ExCel London

Mechline Developments Limited, a UK-based manufacturer and supplier of catering components, is renowned for offering innovative products to make the catering professional’s job a little easier—especially where hygiene and safety are concerned.

(PRWEB) November 16, 2005 -- To assist operators in keeping a clean and safe kitchen, Mechline developed the patented QuickLink system. The Mechline QuickLink facilitates the movement of sinks, dish tabling and ovens so that they are extremely easy to clean, maintain and service without leaking water or spreading spills. To see the QuickLink system in action and other products from Mechline, visit them at Hotelympia, 19-23 Feb 2006, in the North Hall, Stand: N1919, ExCel Exhibition Centre, London.

What is QuickLink?
There are QuickLink models for sinks, dish tabling and 6- and 10- grid combination oven stands. The equipment (whether it be a sink, dish tabling or oven stand) is fitted with castors. The services are connected to the QuickLink unit. The QuickLink serves as an interface between the services and the equipment, therefore, when the equipment is rolled away, it can disconnect safely so that staff can easily reach behind and around equipment to clean, service or maintain the equipment.

Benefits
A hidden danger in many kitchens is the debris and dirt that lodges behind and around equipment that has been fitted to walls. Over time, the fabric around the equipment begins to deteriorate, caulking begins to crack or spaces around equipment allow dirt to accumulate. Bacteria and germs multiply and odours flourish, making the kitchen less sanitary. Deep cleaning services exist to help commercial kitchens stay on top of this hazard but this can be quite expensive and affect operations or slow productivity. With QuickLink, it is possible to “deep clean” every day.

Mechline Developments Limited began with the QuickLink quick-disconnect unit, a patented product that allows fixed equipment like sinks, dish tabling and oven stands to be easily disconnected from services, enabling operators to move equipment away from walls to thoroughly service, maintain and clean around the equipment. Mechline has worked to create an offer designed to simplify the food service professional’s operations where hygiene and safety are affected.

With nearly two decades of success in serving the UK market and Ireland, Mechline continues to deliver products that solve the messy, tedious, and sometimes forgettable challenges facing the catering professional.

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

Lychee Comes Alive

Ten Restaurant Group in Newport Beach presents Executive Chef Wendie L. Huffman’s nightly dinner specials

Newport Beach, California (PRWEB) November 16, 2005 -- Ten Restaurant Group in Newport Beach presents Executive Chef Wendie L. Huffman’s nightly dinner specials including a bone-in beef rib slow cooked in a veal demi glace and finished with a lychee and raspberry barbecue sauce called General’s Beef Rib. They are also serving a House Lobster cooked Porto Nuevo style and then stir fried with butter, black pepper, onions, garlic, jalapeno, salt, soy sauce, mushrooms and oyster sauce. Finally Chef Wendie’s team has developed a steamed sea bass with a ginger and soy reduction with green onions and cilantro called Steamed Ginger Sea Bass. The specials will change weekly and will be inspired by Chef Wendie’s classic American sensibilities utilizing fresh, seasonal ingredients which are the backbone of her quintessentially avant-garde menu. Chef Wendie and her staff utilize Asian infusions as they embrace a world cuisine in their development of dishes, but she believes that passion is the most important component in the creation of the menu items presented in her specials. Chef Wendie is also offering weekly dessert specials including Key Lime Ice Cream Cake, Jamaican Fudge Truffle Gelato Cake (fat free and dairy free) and Mango Sorbet (fat free and dairy free).

FOR INFORMATION:
Executive Chef Wendie L. Huffman (949)660-1010 x208
General Manager Jeffrey Grasso (949)660-1010 x201
Director of Marketing and Special Events Samantha Pilek (949)660-1010 x203
PHONE: (949)660-1010

COMPANY INFORMATION:
TEN ASIAN BISTRO & SUSHI – Pan Asian cuisine and sushi
PANINI GARDEN BISTRO – European cuisine, panini sandwiches and bakery
TENTATION ULTA LOUNGE - Open for dancing Thursday, Friday and Saturday nights
TENTATION is offered as a Special Events Facility for Corporate Parties, Private Parties, Fund Raisers, Fashion Shows and Weddings

Posted by Industrial-Manufacturing at 01:38 AM | Comments (0)

The New Chocolate Fundue Fountain Makes A Great Centerpiece At This Year's Home Holiday Parties

Until recently, chocolate fountains were only available through professional party planners at significant rental prices. The spectacular visual presentation and endless display and dipping possibilities make chocolate fountains a special event in itself and now Fundue Foods has created a home version of these popular machines just in time for the holiday season.

LOS ANGELES (PRWEB) November 16, 2005 -- If you’re searching for the ultimate conversation piece at your Christmas and New Year’s gatherings, the new Chocolate Fundue Fountain from Fundue Foods is the perfect gift for yourself, family and friends this holiday season.

Fundue Fountain offers a great alternative for kids and adults who love chocolate and want to throw an original and fun holiday party. Fundue Fountain gives partygoers the opportunity to dip all sorts of delectable treats in a cascade of warm flowing chocolate. As a new twist to Thanksgiving and Christmas desserts, Fundue Fountain makes a great centerpiece that smells as amazing as grandma’s chocolate chip cookies and is more fun than classic pumpkin pie. Finally, when the festive New Year’s Eve party rolls around, turn your gathering into the one they talk about all year with delicious strawberries dipped in Fundue Chocolate to go along with the bubbly popped open at midnight.

Considered a dessert extravaganza at corporate events, celebrity weddings and high-profile parties, chocolate fountains were always thought to be a luxury item, until now. The well-crafted, sleek looking Fundue Fountain is designed to have a more decorative feel than the industrial versions. Fundue Fountain’s quiet operation and easy to assemble design makes home entertaining fun and convenient.

To purchase Fundue Fountain or for more information log on to www.funduefoods.com or call toll free at 866 938-6383.

Contact: Christine Oppenheim
LMNO Media Group
818 380-8029

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

November 15, 2005

SmartDraw Helps Restaurant Managers Quickly and Easily Make Floor Plans and More

SmartDraw.com, the leading provider of easy-to-use graphics software, is helping restaurant managers and owners create floor plans, seating charts, work schedules, food preparation and order processing charts, menus, flyers, and more quickly and easily. The #1 “do-it-yourself” design tool--available for a free, 30-day trial download at www.smartdraw.com/restaurant/pr.htm--helps users create professional, polished graphics in just minutes.

San Diego (PRWEB) November 15, 2005 -- SmartDraw.com, the leading provider of easy-to-use graphics software, is helping restaurant managers and owners create floor plans, seating charts, work schedules, food preparation and order processing charts, menus, flyers, and more quickly and easily. The #1 “do-it-yourself” design tool--available for a free, 30-day trial download at www.smartdraw.com/restaurant/pr.htm--helps users create professional, polished graphics in just minutes.

“SmartDraw has already saved me thousands of dollars, and my restaurant isn’t even open yet,” said John Franco, Owner, Buffalo Country Café, San Antonio, Texas. “SmartDraw helped me make floor plans, design signage, and more.”

Featuring nearly 65,000 professionally designed symbols and templates and a simple drag-and-drop approach, SmartDraw makes easy work out of virtually any graphic or design, including:
-Floor Plans and Seating Charts. SmartDraw includes thousands of floor plan templates and graphics, including symbols for tables, furniture, outdoor seating, landscaping, kitchen appliances, fixtures, and more.
-Work Schedules & Forms. Calendars, scheduling charts, and job applications are quick and easy in SmartDraw.
-Process Charts. Easily chart out processes for food preparation, order-taking, opening and closing duties, and much more.
-Signage, Menus, Brochures. Design menus, restaurant signage, to-go menus, business cards, brochures, and logos.
-Safety Charts. SmartDraw includes hundreds of symbols for fire and safety, emergency medical processes, and more so you are always up to code.

SmartDraw is used by more than one-million people worldwide to create flowcharts, floor plans, timelines, technical diagrams, calendars, medical diagrams, and more. SmartDraw works hand-in-hand with Microsoft Office® products and many other programs, allowing users to easily copy and paste SmartDraw graphics into documents and presentations. It’s available for a free, 30-day trial download at www.smartdraw.com/restaurant/pr.htm.

About SmartDraw.com
SmartDraw.com, founded in 1994, delivers professional graphics power to everyday people. With millions of users worldwide, the award-winning SmartDraw family of products continues to help users become more productive through the creation of effective flowcharts, organizational charts, timelines, Gantt charts, floor plans, technical diagrams, and more. SmartDraw.com’s free technical support, customer-driven product development, and dedication to ease-of-use make it the leading drawing software product and a key component to the popular office suite of software. For more information, please visit: www.smartdraw.com

Posted by Industrial-Manufacturing at 02:47 AM | Comments (0)

The Next Generation: Cookshack’s IQ3 Controller with Meat Probe Gives Chefs More Control over Product

Cookshack, Inc. announces the release of the IQ3 Controller to the commercial cooking industry. With the addition of an electronically-controlled temperature probe to Cookshack smokers’ time and temperature control system, chefs will be able to set the smoker for the desired internal product temperature, the cook and hold temperatures, and let the smoker take care of the rest.

Ponca City, OK (PRWEB via PR Web Direct) November 14, 2005 -- Cookshack, Inc., manufacturer of high-quality commercial smoker ovens, has added an optional electronically-controlled temperature probe to their IQ controller, allowing chefs more precise cooking than ever before.

The probe will allow the user to set the desired internal product temperature, and the cook and hold temperatures. When the meat reaches the pre-programmed desired internal temperature the smoker automatically goes into a holding cycle, keeping the meat at optimal temperature.

The controller comes standard on new Cookshack smokers, and can be retrofit to older models.

For more information about the IQ3 controller or for images, please contact Cayley Armstrong or visit our website’s press section at www.cookshack.com. The IQ3 is scheduled for immediate release.

About Cookshack, Inc:
Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed.

Contact:
Cayley Armstrong, Marketing Coordinator
Cookshack, Inc
580-765-3669
http://www.cookshack.com

Posted by Industrial-Manufacturing at 02:46 AM | Comments (0)

November 14, 2005

Flor de Sal U.S.A. Announces Necton S.A.’s hand-harvested sea salts receipt of Kosher certification from Star-K

Necton S.A. is pleased to announce that their complete line of traditional sea salts, imported to the North American market by Flor de Sal USA, of Seattle, WA, has received Kosher certification through Star-K Kosher Certification, of Baltimore, MD.

Seattle, WA (PRWEB) November 14, 2005 -- Necton S.A. is pleased to announce that their complete line of traditional sea salts, imported to the North American market by Flor de Sal USA, of Seattle, WA, has received Kosher certification through Star-K Kosher Certification, of Baltimore, MD.

“Necton S.A. has always invested highly in our quality processes, ensuring that our products meet the most stringent of standards before being sent to our customers,” said Joao Navalho of Necton, “As widespread the use of salt is in foods, consumers are growing ever more concerned with not only the taste, but the economic, health and environmental impacts of the salt that they use. Receiving this certification gives our customers an additional measure of comfort about the salt they are using in their foods.”

Navalho continued, “Necton S.A.’s salts have repeatedly been certified by various organizations focusing on the environmental and natural/organic aspects of salt production. Our Kosher status extends this commitment to quality to the American Jewish population as well as to those people joining the emerging culinary trend towards Kosher foods. We are proud to have received Kosher certification, one of the oldest standards for quality and purity in the world.

“We’re pleased to grant this certification to Necton S.A.,” stated Rabbi Zvi Goldberg of Star-K, “with this certification, those committed to a kosher diet can rest assured with the salt they consume.”

About Necton S.A.’s salt products
Recipient of The Slow Food Award for the Defense of Biodiversity in 2001, Necton’s sea salts are hand-harvested from the southern coast of Portugal. After the winter rains have ceased, and the birds have begun their journeys back north, the salt pans (salinas) of the Belamandil, where the Atlantic Ocean meets the European coastline, are ready to be harvested. During the summer months, weather permitting -- an absence of rainfall and a dry wind from the north -- the salinas are worked by local artisans, salt harvesters (marnotos). The marnotos, on a daily basis, skim the delicate crystals forming on the top of the salt pan by hand, with the same wooden implements that have been used for millenia. The resulting brilliantly white sea salt -- Flor de Sal – literally "the flower of salt" – also known as Fleur de Sel - is a light, crumbly, melt-in-the-mouth salt that maintains all the micronutrients naturally found in ocean water and has been described by many as having hints of sweetness and creaminess, without any of the harshness commonly associated with regular table salt.

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

About Star-K
STAR-K Kosher Certification is a not-for-profit agency providing kosher supervision worldwide. The STAR-K kosher symbol assures unqualified acceptance, impeccable kosher standards and unparalleled responsiveness. For more information about the STAR-K visit them online at: www.star-k.org.

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

Posted by Industrial-Manufacturing at 12:51 AM | Comments (0)

Ohaus FD Portion Control Scale - A Fast Solution for Food Service Applications

Specifically designed for use in food preparation and processing where cleanliness is a must, the FD Series Scales combine NSF/USDA-AMS food safety certifications, precise weighing technology and full configurability in an all-stainless steel housing design.

Pine Brook, NJ (PRWEB) November 14, 2005 -- Ohaus Corporation, a leading manufacturer of weighing equipment for laboratory, industrial and other applications, offers the FD Food Portioning Scale Series. Specifically designed for use in food preparation and processing where cleanliness is a must, the FD Series Scales combine NSF/USDA-AMS food safety certifications, precise weighing technology and full configurability in an all-stainless steel housing design.

Designed for use in commercial foodservice and processing applications, the Ohaus FD Food Portioning Scale Series meets the strict requirements of certification to NSF C-2 for food service equipment and is USDA-AMS accepted to NSF/3-A 14159-1-2002 for use in meat and poultry processing. Both standards promote the FD Scale for use in HACCP systems requiring stringent levels of cleanliness.

Ideally suited for food portion control and checkweighing, the FD Food Portioning Scale Series features a housing formed from high-quality 304 stainless steel, with a removable 304 dishwasher-safe, stainless steel weighing pan and water- resistant front panel for easy cleaning. Each FD has four adjustable rubber leveling feet to keep it securely in place on commercial kitchen countertops.

Each model in the FD Food Portioning Scale series features a large 0.75 inch bright, backlit LCD display that displays stable weights in under two seconds.

The FD Food Portioning Scale offers multiple weighing units, including pounds, decimal or fractional ounces, a combined lb:oz display, kilograms, and/or grams display. The weight of containers and packaging can be quickly tared using one of three methods: a quick press of the dedicated Tare key, use of an optional Foot Tare switch, or automatically by using the included AutoTare software. For use in dedicated food processing applications, the FD has a checkweighing mode with three LED Over/Under/Accept indicators, a selectable audible alarm, and a dedicated “Target Key” for quick setup of target, over and under values.

As with all Ohaus products, the FD Food Portioning Scale is extremely simple to use, allowing the user to set up the scale in minutes.

The Ohaus FD Food Portioning Scale is available in capacities and readabilities of 6 lb x 0.001 lb, 15 lb x 0.002 lb and 30 lb x 0.005 lb. All three models feature the same compact, durable and stylish design. For portable use, the FD includes an internal rechargeable battery with 120 hours of use between charges, or it can be powered using the included AC adapter.

Headquartered in Pine Brook, New Jersey, Ohaus Corporation manufactures an extensive line of high-precision industrial, portable and mechanical balances and scales that meet the demands of virtually any weighing need. The company is a global leader in the Industrial, Laboratory and Education channels as well as a host of specialty markets, including the Food Preparation, Pharmacy and Jewelry industries. An ISO 9001:2000 manufacturer, Ohaus products are precise, reliable and affordable, and are backed by industry-leading customer support. For additional information, contact Ohaus Corporation at 973/377-9000, or visit the Web site at www.ohaus.com.

Posted by Industrial-Manufacturing at 12:50 AM | Comments (0)

Boulder Natural Solutions Introduces Kentucky Natural Farms Uncured Premium Boneless Ham

A Truly Great Tasting Ham with Old World Flavor and Tenderness - All Natural, Nothing Artificial and Fully Cooked

Boulder, CO (PRWEB) November 14, 2005 -- Boulder Natural Solutions LLC, a leader in bringing natural and organic products to market introduces, Kentucky Natural Farms Uncured Premium Boneless Pit Hams, a truly all-natural choice for health conscience consumers.

Created using time honored Old World traditions, these Kentucky Natural Farms hams begin with all natural pork, containing no antibiotics or growth promotants, and natural and organic ingredients that are then naturally cured using real hardwood.

Kentucky Natural Farms craftsmen use Old World traditions and practices in a slow process that takes as much several days longer to create than conventional hams. Only the hams natural juices are used in combination with optimum humidity and temperature to create these culinary masterpieces.

Kentucky Natural Farms Uncured Premium Hams can be found at select retail and club store outlets in Northern California, and the Pacific West Coast.

Founded in 2004, Boulder Natural Solutions LLC is a leader in bringing natural and organic meat products to market. The company works with farmers, processors, and retailers to design systems that encourage sustainable farming through creation of unique, natural products and services.

Boulder Natural Solutions are either registered trademarks or trademarks of Boulder Natural Solutions LLC in the United States and/or other countries. The names of actual companies and products mentioned herein may be the trademarks of their respective owners.

For more information, press only:
Boulder Natural Solutions LLC – 800-920-6711

For more information on Kentucky Natural Farms – All Natural Uncured Premium Hams:
http://www.bouldernaturalsoltuions.com

Posted by Industrial-Manufacturing at 12:49 AM | Comments (0)

Leite's Culinaria Wins 2005 World Food Media Award for Best Food and/or Drink Web Site

Leite's Culinaria (leitesculinaria), the popular food Web site takes top international honors at the 2005 World Food Media Awards, held in Adelaide, Australia. In response, the editors set up the Leite's Culinaria Scholarship for Narrative Food Writing to help other writers.

New York, NY, (PRWEB) Nov. 13, 2005 -- In a ceremony on Oct. 29th, Leite's Culinaria beat out an esteemed list of competitors, including BBC Food (UK), KQED's Jacques Pepin: Fast Food My Way (USA), Cuisine (New Zealand), and Gastronomic Meditations (USA), to win the 2005 World Food Media Award for Best Food and/or Drink Web Site. The award, a golden ladle, was one of 29 given to food professional worldwide in 25 categories.

The food and drink equivalent of the movie Oscars, the World Food Media Awards presented by Wolf Blass wines celebrated the work of recipients from around the world, with gold Ladles going to UK, USA, Australia, New Zealand, Belgium, and Canada. A highlight of the biennial Tasting Australia festival, the Awards presentation took place at the Hyatt Regency Hotel, Adelaide.

Publisher and editor-in-chief David Leite was surprised by win. "When you consider we were up against some of the giants in the industry with huge budgets," he says, "it's astonishing that we won. It was quite a coup for us."

Food editor Linda Avery surmises as to why Leite's Culinaria picked up the top prize in the Web-site category: "We're the only food site that I know of that includes feature-length articles and columns; food history pieces; resources; and recipes from best-selling cookbooks, the James Beard House, and Portugal, which is from where David's family hails. We also have a pool of 120 recipe testers throughout the world who test many of the dishes we post. So the site has something for everything."

While the honor was celebrated by the editors and staff of the site, Leite decided to turn the win into an opportunity for other writers by creating the Leite's Culinaria Scholarship for Narrative Food Writing. The $1,000 award toward registration and lodging for the 2006 Symposium for Professional Food Writers at The Greenbrier, in White Sulphur Springs, WV, will be awarded to a novice food writer (writing for fewer than five years) whose work is narrative in nature. The goal of the scholarship is to promote literary writing (essays, food novels or narrative nonfiction) that has a strong, expressive voice and a unique perspective on the world of food.

"I wanted to give back," says Leite. "The World Food Media Award shined a spotlight on us, and we wanted to share that with up-and-coming writers so they can get exposure, too."

For more information on the World Food Media Awards, visit www.worldfoodmediaawards.com/wfma05. To apply for the Leite's Culinaria Scholarship for Narrative Food Writing, visit www.greenbrier.com/foodwriters.

Contact Info:
Rachel Seow
Leite's Culinaria
119 W. 72 St., No. 151
http://www.leitesculinaria.com

Posted by Industrial-Manufacturing at 12:48 AM | Comments (0)

Who Is John Dough? NACS Is About To Find Out John Dough Stuffed Sandwich for Convenience Stores to be Unveiled at 2005 NACS Show

At the 2005 National Association of Convenience Stores (NACS) Show, retailers will get a first look at John Dough, a new stuffed sandwich that is already drawing heavy interest from major distributors in the convenience store industry. That interest is driven by the quality and portability of the John Dough stuffed sandwich, which makes it ideal for heavy convenience store users.

(PRWEB) November 13, 2005 -- At the 2005 National Association of Convenience Stores (NACS) Show, retailers will get a first look at John Dough, a new stuffed sandwich that is already drawing heavy interest from major distributors in the convenience store industry. That interest is driven by the quality and portability of the John Dough stuffed sandwich, which makes it ideal for heavy convenience store users.

“Years of trial and error went into the dough recipe,” said Sun Prairie Ventures VP Darrell Holaday, “and the result is a stuffed sandwich that can go from the fridge or freezer to the mouth in seconds while tasting like it’s fresh from the oven.” Holaday added that the dough also gives John Dough a portability that makes it a perfect driver’s seat dinner for convenience store users on the go.

The John Dough menu consists of two breakfast sandwiches – Ham, Egg and Cheese or Sausage, Egg and Cheese – along with a diverse dinner selection – Tuna Salad, White Meat Chicken Salad, Philly Cheesesteak, Pepperoni Pizza, Turkey Salad and Seasoned BBQ Beef.

To reach the heavy convenience store user, John Dough takes a non-traditional approach to marketing that resonates with their young male audience. The fun, sometimes irreverent, brand is quickly obvious by taking a trip to http://www.johndough.com. Web surfers can participate in a “burp contest” or send a “ransom note” encouraging their local convenience store to carry the product.

John Dough will be in booth #322 for the 2005 NACS Show at the Las Vegas Convention Center, Nov. 15-18. “We believe John Dough is ideal for convenience stores and we excited to give retailers their first taste of this new product,” said Holaday.

John Dough is a new stuffed sandwich made primarily for convenience stores by Sun Prairie Ventures of Sioux Falls, S.D. For more information, please visit http://www.johndough.com or call (785) 537-8900.

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

Buy Tempest Tea on Amazon.com

Tempest Tea brings its premium teas to Amazon.com

Dallas, Tx. (PRWEB) November 13, 2005 -- Tempest Tea, the market leader in premium Organic/Fair Trade CertifiedTM teas, is now available for purchase on the world’s largest online retail web site: Amazon.com.

“Partnering with Amazon.com is a perfect opportunity to fulfill our mission to make tea consumption easy and convenient for everyone. We are proud and excited to offer Tempest Tea products through Amazon.com,” said Dr. Brian Rudman, co-founder of Tempest Tea. “Tempest Tea has products for those new to tea, as well as tea lovers of all types, with a variety of unique tea blends and herbal beverages.”

Tempest Tea, based in Dallas, TX, specializes in Organic/Fair Trade CertifiedTM teas including loose-leaf tea, biodegradable tea bags, herbal boosts, iced teas and bubble teas. On-line availability at Amazon.com will include loose-leaf tea blends, tea bag blends, herbal boosts and gift baskets.

Tempest Tea, a market leader in premium quality teas, offers a full line of green tea blends including Mint Green, Jasmine Green and Matcha, as well as Organic and Fair Trade Certified black, white, oolong and rooibos teas, chai teas and herbal boosts. Tempest Tea is located at 5600 W. Lovers Lane, Suite 111, Dallas TX 75209. Additional information and products are available at 214-351-4TEA (4832) or www.tempesttea.com.

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

357 Extreme Wing Sauce: World’s Hottest Wing Sauce

Ashley Foods, maker of 357 Mad Dog Collector’s Edition hot sauce, “World’s hottest hot sauce” responds to demands for a volcanic wing sauce with 357 Extreme Wing sauce, “World’s hottest wing sauce”. Not for Lily-livered chickens! It possesses EXTREME HEAT from Hell but also EXTREME TASTE, an orgasm for your mouth that will wing you to Heaven, with dynamic Chipotle Chile peppers, smooooth butter flavour, mellow beer buds, aged red peppers and garlic. The explosive heat and fireball of flavour produce monster taste, real taste - not that vinegar-y bite in common wing sauces. The ingredients are fresh, natural and preservative-free.

Sudbury, MA (PRWEB) November 11, 2005 -- Ashley Foods, maker of 357 Mad Dog Collector’s Edition hot sauce, “World’s hottest hot sauce” responds to demands for a volcanic wing sauce with 357 Extreme Wing sauce, “World’s hottest wing sauce”. Not for Lily-livered chickens! It possesses EXTREME HEAT from Hell but also EXTREME TASTE, an orgasm for your mouth that will wing you to Heaven, with dynamic Chipotle Chile peppers, smooooth butter flavour, mellow beer buds, aged red peppers and garlic. The explosive heat and fireball of flavour produce monster taste, real taste - not that vinegar-y bite in common wing sauces. The ingredients are fresh, natural and preservative-free.

Pepper heat is measured in units called Scovilles that produce a range of heat sensation from pleasure to pain, depending upon the amount used in the product. 357 Extreme Wing Sauce uses 2,000,000 (yes, two million!) Scoville units of extract per bottle. However, the user can totally personalize this sauce for an awesome heat pleasure, either savage or tame. The wildest heat-freaks can blow the top of their heads off by blathering it on meats and wings (and slurping their fingers clean!), while pussies can wimp it down by adding it, per taste, to favorite sauces and marinades. Either way, everyone can indulge to their heart’s content, in this daring twist for savouries, appys and dips. Perfect for Holiday recipes and entertaining. Be sure you invite a fire fighter, or at least have a fire extinguisher handy….

357 Extreme Wing Sauce is hand crafted in small batches - Ashley Foods is mad about EXTREME QUALITY. Orders for this sauce piled up even as the sauce was still in exacting development. A prominent Boston restaurateur describes it as “Wing-suckin’ delicious”, a gorgeous vermillion color, silky smooth in texture – the only wing sauce out there that provides this quality of heat along with this quality of flavor. It comes in a kickin’ bottle with a rubber chicken key chain - flash it proudly as your badge of courage! 357 Extreme Wing Sauce is a cool collectable for chili-heads, an unexpected hoot of a holiday gift for anyone, including yourself!

Award-winning Ashley Foods also makes the popular MAD DOG BBQ sauces, MAD CAT Habanero, SPICY TERIYAKI, GREEN AMIGO, IDIOT BOYZ and others. 357 EXTREME WING SAUCE will soon be alighting in stores offering superior sauces, and available for internet ordering. www.ashleyfood.com. Suggested retail - $8.00 12 fl. oz. bottle.

Posted by Industrial-Manufacturing at 12:45 AM | Comments (0)

November 11, 2005

Mobile Specialists White Label Unique Mobile Voucher Service to London Wine Bar

Mobile specialists Eagle Eye Solutions re-sign an exclusive deal with London wine bar operator, Corney & Barrow

London, UK (PRWEB) November 11, 2005 -- Eagle Eye Solutions http://www.eagleeyesolutions.co.uk have re-signed their exclusive deal with London wine bar operator, Corney & Barrow http://www.corney-barrow.co.uk. The new contract is for an initial period of 24 months and the deal will involve Corney & Barrow re-branding BuyMeaBeer as their own service.

Using the same technical infrastructure, the scheme will be called Buy Me a Drink http://www.buymeadrink.co.uk and will be available in all 12 Corney & Barrow wine bars. Existing customers of BuyMeaBeer will be seamlessly moved across to the new service and all old valid vouchers will still be redeemable.

Stephen Rothwell, director at Eagle Eye Solutions comments, “By changing the name of the product from BuyMeaBeer to Buy Me a Drink Corney & Barrow are building their own brand, with the full support of their marketing team. This is excellent news for Eagle Eye Solutions, as an increase in the awareness of the product can only open new doors for us to move the service into new markets and countries.”

BuyMeaBeer and Buy Me a Drink will be two separate entities based on the same technology. As the BuyMeaBeer brand grows and moves into new territories with new products, Buy Me a Drink will remain a unique Corney & Barrow service for the heart of the London business district.

The re-signing of the contract will see heightened promotional activities by Corney & Barrow and ongoing advances in the functionality of the system. As Corney & Barrow push the service into their key market areas, the system will continue to grow to meet demand and market changes.

Advances in the Buy Me a Drink service will include:

• Corporate Accounts: Corporate companies can have multiple logins under one account, so that they can send vouchers to staff and customers.

• Calendaring: Will allow the user to set dates in advance so they can buy drinks now, but have them sent at a date in the future.

• Reminder Messages: Sending people reminder messages before the voucher expires to make sure that they do not forget about their drink.

Ed Gardner, marketing director of Corney & Barrow Wine Bars says, “Buy Me a Drink has been a huge success for both Eagle Eye Solutions and Corney & Barrow over the last twelve months. With changing lifestyles seeing increasing use of mobile technologies, we recognise the potential for growth and expansion of such an innovative product. We are excited to be at the forefront of our industry in the use of modern technologies to support what is essentially still a people led business.”

Eagle Eye Solutions http://www.eagleeyesolutions.co.uk were finalists in the ‘Retail / Leisure Sector Technology Project of the Year’ award in the CNET Networks UK Technology Awards 2005 for their BuyMeaBeer product.

This press release in available in PDF, plain text and Word formats. Photographs are available of the Eagle Eye Solutions team.

The media spokesperson for Eagle Eye Solutions is Stephen Rothwell, director.

About Eagle Eye Solutions
http://www.eagleeyesolutions.co.uk

Eagle Eye Solutions, founded in 2004, is a cutting edge digital marketing and technology company that creates and supplies technology solutions packaged with retail marketing applications, providing retail and leisure clients with customer driven, cost efficient and highly effective marketing campaigns and retail solutions. In addition to the BuyMeaBeer mobile voucher redemption system, Eagle Eye Solutions have an extended product portfolio that includes mobile ticketing and loyalty programs.

About BuyMeaBeer
http://www.buymeabeer.com

BuyMeaBeer is a unique and involving peer2peer mobile voucher scheme that was developed and launched in September 2004 by Eagle Eye Solutions http://www.eagleeyesolutions.co.uk. BuyMeaBeer.com is an SMS drinks voucher service that allows people to buy family, friends and/or colleagues a beer by sending a gift voucher to their mobile phone using SMS messaging, which can then be redeemed at any Corney & Barrow bar in London.

Contact info:
Elemental Communications
Rachel Hawkes
Account Director, Elemental Communications
Telephone: +44 (0) 870 745 9292
Mobile: +44 (0) 776 665 1244
Fax: +44 (0) 870 745 9293
Website: http://www.elementalcomms.co.uk

Address: Second Floor, 145 -157 St John Street, London, EC1V 4PY, England, UK

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

Nine Thirty Restaurant Inside W Hotel Los Angeles Proudly Announces Arrival of New Executive Chef Jack Yoss; Launches New Fall Menu

Executive Chef Yoss’ evocative fall menu infuses sophistication and creativity into NINE THIRTY’s farm-to-table seasonal American cuisine.

Los Angeles, CA (PRWEB) November 11, 2005 –- The critically acclaimed and deliciously stylish NINE THIRTY restaurant, located inside the sleek W Hotel Los Angeles, proudly announces the arrival of Executive Chef Jack Yoss. A bright, creative, young culinary star, Yoss joins NINE THIRTY from San Francisco’s beloved Postrio Restaurant, where he gained local notoriety most recently as Chef de Cuisine. Armed with a keen intuition for upscale cuisine and a passion for distinction, Yoss will continue honing the restaurant’s philosophy of farm-to-table seasonal American cuisine, using only the freshest produce, meats, seafood and spices available. Today, NINE THIRTY also announces the launch of its new Fall menu, featuring a more deeply nuanced selection of its upscale American cuisine. Yoss’ Fall menu for NINE THIRTY reflects his vast culinary experiences, his passion for flavor, and his modern sensibility.

NINE THIRTY, W Hotel Los Angeles’ signature restaurant, has garnered a strong reputation in Los Angeles and a loyal following of food enthusiasts who appreciate the restaurant’s warm ambience – an environment uniquely balanced by its hipster nightlife scene and big city verve. Managed by Star Group Management (SGM), the highly successful group behind Los Angeles restaurants and nightspots Tengu, The Lincoln, Venice Cantina and Nacional, NINE THIRTY was recently named one of Los Angeles’ top ten best restaurants by Los Angeles Times Magazine.

“We are thrilled to have Jack Yoss on board as Executive Chef at NINE THIRTY,” said Alan Nathan, Partner, Star Group Management. “His insatiable appetite for creativity and inspiration coupled with his drive and enthusiasm make him a perfect fit for this position. We know our guests will love his new Fall menu.”

“We welcome Executive Chef Jack Yoss to NINE THIRTY and to the W Hotel,” said Valeriano Antonioli, General Manager, W Hotel Los Angeles-Westwood. “Chef Yoss comes to us with an impressive culinary background and a dedication to enhancing the guest experience, perfectly complimenting the W’s unparalleled sense of style, innovative design and Whatever/Whenever philosophy.”

Yoss’ signature dishes include Steamed P.E.I Mussels with Thai coconut curry, lemongrass, and grilled sesame bread ($16); Crispy Confit Duck Leg with caramelized mission fig and slow cooked Swiss chard ($23); Sweet Corn Bisque with dungenous crab, lemon mascarpone, and lobster tomato oil ($14); and the unmistakably delicious Seared Sonoma Foie Gras on a toasted brioche with fresh huckleberry compote, pistachio oil, and vanilla cognac foam ($19).

NINE THIRTY’s new Fall menu also features the addition of the following appetizers: Oysters on the Half Shell with cilantro mignonette and American caviar ($16); Mixed Baby Sonoma Greens with roasted pistachios and pecorino toscano, topped with aged red wine vinaigrette ($14); Cast Iron-Seared Diver Scallops with roasted cauliflower, corn, brown butter, and truffle oil ($18); House Made Salmon Gravlox with celery root and apple salad, topped with American caviar vinaigrette ($15); Grilled Tiger Shrimp with niçoise olives, caponata, and drizzled with basil oil ($17); and Kobe Beef Carpaccio with a chanterelle mushroom salad and horseradish crème fraiche ($16).

New main course selections on the NINE THIRTY Fall menu include the Bone-in Natural New York Strip Steak with Maytag bleu butter, grilled beet greens and cipollini ($38); Pan Roasted Wild King Salmon with sweet peas and braised carrots ($31); Prairie-Raised Veal Rib Chop with wild mushroom ragout and breadcrumbs ($38); Kurobuta Pork Chop with chanterelles, confit shallots, and madeira-parmesan broth ($31); Rustichella d’Abruzzo Orrechiette with wild mushrooms, peas and pecorino ($25); Pan-Roasted Alaskan Halibut with lemon gnocchi, organic squash and, olive tapenade ($30); and Braised Beef Short Rib with brandade and Jaime’s roasted carrots ($28).

“I am always looking for creative inspiration and ways in which I can broaden my experiences with new foods and new methods to creating dishes,” said Yoss. “My philosophy is simple, let the food shine and encourage its flavor through underlying tones and delicate spices.”

Yoss has also added a variety of tantalizing desserts to the menu, including the Orange Cardamom Crème Caramel; a Lemon Budino with vanilla scented blackberries; and the Zabaione with balsamic roasted strawberries and lady fingers. Continuing on the dessert menu are the ever-popular Warm Chocolate Cake with Tahitian vanilla bean gelato; Gianduja Crème Brulée; and the lusciously decadent Affogato.

At NINE THIRTY, the evolving menu is paired with an eclectic assortment of boutique wines from around the world, with a strong emphasis on local California wineries. Beer and cocktails, including an impressive list of signature martinis, are also offered.
About NINE THIRTY

NINE THIRTY is located at 930 Hilgard Avenue, on the ground floor of the W Hotel in Los Angeles’ Westwood neighborhood. The restaurant is open for breakfast (6am-11am), lunch (11am-5pm), and dinner (5pm-11pm), seven days a week. Reservations are essential, and can be made by calling 310.443.8211.

NINE THIRTY’s striking design by renowned Canadian design company Yabu Pushelberg plays on the contrast of light and dark woods. The designers framed the room with panels of intricate screening from Ong Pacific, made from woven rattan and coconut shells. The hand-crafted screens combine with the W’s verdant landscaping to create an air of serenity, evoking the seclusion of an island bungalow and forming many intimate seating areas. Based in Toronto, Yabu Pushelberg has worked for clients all over the world, including Bergdorf Goodman, B.R. Guest, Tiffany’s, and Four Seasons hotels.

About W Hotels

W Hotels is a global lifestyle brand with 20 properties in vibrant cities around the world. Inspiring and indulging its guests with thoughtful, refreshing and stylish experiences, signature restaurants, bars and destination spas, W has become the fastest growing luxury hotel brand in the world. Each hotel offers a unique mix of innovative design, comfort and cultural influences from fashion to music to art and everything in between. Recent openings include W's first property in Asia, W Seoul - Walkerhill, which opened in August of 2004 and its first property in Canada, W Montreal, in October of 2004. Residence properties, offering the W lifestyle at home, have been announced for Dallas, Fort Lauderdale, Scottsdale and Hoboken. In addition, there are more than a dozen W Hotels in the development pipeline in city and resort destinations. For more information, visit www.whotels.com.

Note: For more information on Executive Chef Jack Yoss, please see attached biography.

Posted by Industrial-Manufacturing at 12:45 AM | Comments (0)

November 10, 2005

American Influence Jolts Australian Wine Auction Market

Auction expert urges potential wine investors to use caution and extensive research when choosing wine assets.

Adelaide, Australia, (PRWEB) November 10, 2005 -- The release of Robert Parker Jnr's Wine Advocate and his Australia Report is always accompanied by much anticipation and trepidation for many wine investors, wine collectors and wine makers. "He exerts an uncommon influence on the wine auction market." says wine auctioneer Mark Wickman. "With the immediate release of his Australian scores appearing on the internet for the first time, we are seeing the effects here in Australia ripple through the industry much faster than in the past when it was posted in the mail."

Wickman, the Manager of Wickman's Fine Wine Auctions, an active and growing online auction site, believes Parker's influence to be one of the primary benchmarks guiding so many consumers dabbling in wine investment today. "Its amazing how the opinions of one man so far away can influence the fortunes of so many here in Australia, with just a few lines he propels the tiny town of Greenock in the Barossa into the limelight and with another stoke of the pen creates a pariah of one of Australia's Iconic wines, causing massive controversy amongst wine oenophiles around Australia."

Within hours of the Wine Advocate being available on the internet, vendors had phoned and emailed Wickman's to adjust their reserve prices. Wines that were available only days before for $50 were now revalued to $150, others that did not receive the score they were anticipating dropped as much as 200% with vendors desperate to clear out stockpiles of Parker hopefuls.

Wine auctions are big business, online and off. For the first time since the clock struck "The New Millennium," worldwide sales of fine and rare wine at auction hit $109 million USD and worldwide Internet auction sales from $14.7 million (in 2003) to $19 million USD (in 2004). "An abundance of online wine auctions means that consumers intending to dabble in wine investment have more options, choices and markets than ever before to choose from," says Wickman. "The free-market nature and the international reach of online wine auctions make them very attractive to would-be wine investors but also very sensitive to outside influence such as Robert Parker."

Receiving many requests for wine investment advice, Wickman is reluctant to encourage anyone to actively invest in wine. "You should consider every other investment opportunity first and then if you still believe your prospects are good you should be prepared to drink any losses by only purchasing wine that you personally like," Wickman says. He also states that there is a steep learning curve for the novice but learning the ropes can be very fun, extremely social and provide excellent networking opportunities.

Some of the basic approaches to wine investment that Wickman suggests is to make sure you are keeping track of the major trends influencing the market place by subscribing to popular publications such as Robert Parker's Wine Advocate for the US market and Jeremy Oliver for the Australian market. "These will provide you with a core understanding of which wines and wineries are likely to be propelled into the limelight," he says. "Trying to anticipate which wines will be popular a year down the track is difficult, but by becoming a regular visitor to internet wine forums such as Auswine and Starwine in Australia and Mark Squires in the USA, you may be able to pickup on emerging wineries before they get graded by Parker".

"Storage is another aspect that is often overlooked by potential wine investors," says Wickman. Improperly stored wine decreases its value but by keeping meticulous records of where your wine was purchased from and where it has been stored for its lifetime, a wine that has well documented provenance can command a much higher price than one which may be in doubt. "Professional storage facilities such as Kennards and Millers provide temperature and humidity control as well as security for your wine assets," he recommends.

The Benefits of Online Auctions
"Attending a wine auction in-person can be a daunting task," Wickman says. He notes that people often travel great distances to bid at auctions, spend hours waiting for their chosen lot to come up during the bidding process, and then watch in dismay as other bidders with deeper pockets, caught up in the auction frenzy, quickly drive the price out of reach. Wickman says that online bidding is calmer and more convenient, allowing buyers to participate in auctions from a remote location. He also notes, "Bidding online frequently starts at a very reasonable level and is more likely to stay within the grasp of the sensible investor."

Commissions are another interesting point of comparison for auctions. "Brick-and-mortar auction houses charge a commission to buyers and sellers, and so do online houses," says Wickman, referring to an industry standard of 13-15%. and as high as 25%. He notes, however, that there are savings to be had "At Wickman's, we charge a very modest 5% to sellers and 10% to buyers. I believe we have the lowest rate of any wine auctions worldwide," he says with pride.

Knowledge Is Power
Wickman believes that equipping online buyers with as much knowledge as possible is good for consumers and good for business. "We believe that an educated consumer will have a more enjoyable and profitable auction experience," he says, urging new and experienced buyers to "do their research to make sure that they're making a good and informed decisions." In addition to arming themselves with general information regarding buying wine at auction, Wickman encourages buyers to get specific details on the wine they're considering. "At our site, all items are listed using a provenance grading system," says Wickman referring to information regarding a wine's purchase and storage history. This comprehensive "background check" allows potential buyers of wine to determine how well the sale item has been handled by its previous owner(s).

Wickman's approach to ensuring quality is strictly "hands on," he says. "We verify a wine vendor’s claim about purchase and storage history by visually inspecting documents, the cellaring site and, on occasion, sampling random vintages and bottles from a collection," he says. This provides a welcome "safety net" for novice buyers and "inoculates consumers making gift purchases," he says.

About Wickman Fine Wine Auctions
Distinguished by innovation and driven by passion, Wickman's Fine Wine Auctions has been a lively and profitable meeting ground for wine buyers and sellers since 2003. A family business based in South Australia, Wickman's prides itself on its position as a reliable resource with a well-spring of extraordinary values and opportunities.

Throughout 2005, Wickman's has continued to launch unique initiatives in an attempt to set the company apart from traditional online wine auction websites. Starting with very low sellers and buyers commissions, Wickman's introduced a regular charity section into the auction format in February and subsequently launched a new style auction newsletter in August in an attempt to get away from the dry, uninteresting format used in the past.

Being a good "neighbor" in a global community is an important part of Wickman's corporate identity. "Philanthropy is in our blood," Wickman explains, referring to his family's commitment to annual fundraising. In 2003 and 2004, Wickman's auctioned wine and wine-related services generously donated from wine companies from Australia and overseas and raised over $16,000 to benefit The Multiple Sclerosis society, The Asian Tsunami Appeal, a local South Australian charity; The Eyre Peninsula Fire appeal and the Adelaide Women and Children's Hospital foundation.

For additional information contact:

Mark Wickman
WICKMAN'S FINE WINE AUCTIONS
PO Box 1270
North Haven
South Australia, 5018
Australia

Website: http://wineauction.wickman.net.au/

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

Quality Doesn't Have to Cost in Food Industry

Announcement of joint venture between Food Technology Corporation and Mecmesin Ltd to provide the food industry with a cost-effective range of food texture measurement and quality testing systems.

For immediate release

(PRWEB) November 10, 2005 -- Food Technology Corporation (FTC), a leading supplier of food texture measurement systems and Mecmesin, one of Europe’s leading suppliers of product quality testing solutions today announced a strategic sales alliance to provide the food industry with a cost-effective range of food texture measurement and quality testing systems.

FTC’s 40 year heritage in food texture measurement combined with Mecmesin’s 25 years of force measurement and quality testing experience offers the food industry specialised but affordable alternatives to the high priced systems currently available.

FTC’s TMS-Pro food texture measurement system is designed for demanding R&D applications, while Mecmesin’s new MultiTest-x range of console controlled test systems serve the more cost conscious quality environment, offering the additional flexibility of food packaging testing.

Utilising unaxial travel both systems apply mechanical forces to samples. These forces are manipulated through the use of an ever-expanding range of probes and accessories that enable technologists to replicate almost any physical processing or handling condition.

Shirl Lakeway, Managing Director of FTC said ““This exciting partnership brings together a highly diversified skill set that positions both companies for dramatic growth and profitability. Together we share an uncompromising commitment to high quality instrumentation, innovative design and customer satisfaction.”

About Food Technology Corporation
For 40 years, Food Technology Corporation has been supplying high quality instruments to evaluate food texture. Two of FTC's founders, Dr Amihud Kramer (inventor of the Kramer Shear Press and Shear Cell) and Dr B.A. Twigg are acknowledged pioneers in food texture measurement. Wherever the application, within processing plants or in a research laboratory, FTC supplies cost-effective and reliable solutions to food texture measurement challenges.

About Mecmesin
Formed in 1977, Mecmesin, is the leading designer and supplier of force and torque measurement solutions in Europe. Thousands of companies worldwide rely upon Mecmesin force and torque measurement systems in a range of industries including automotive, electrical and electronics, medical devices, packaging, pharmaceuticals, plastics, safety and textiles to maintain consistency of manufacture, save money in the production process and to comply with relevant standards.

Contacts:
Food Technology Corporation
Shirl Lakeway T: +1 703 444 1870
or
Mecmesin Ltd
Jenny Jones T: +44 (0) 1403 799919

Posted by Industrial-Manufacturing at 01:25 AM | Comments (0)

Wake and Bake a Cake: Hemp Company Retains Organic Ad Agency, Adcandy, Consumers Are Invited to Participate

Talk about creating a buzz… In a marriage of counter-cultural organizations, Adcandy is hired by Hemp company to ask for creative input from consumers. Adcandy is an agency powered by "consumer-generated" ideas.

New York, NY (PRWEB) November 10, 2005 -- No, it won’t alter your mind, but it will make you smile…. Wellfun Foods, an Australian-based holistic food company, is using Adcandy, a consumer-based ad agency, to tap into consumers’ marketing ideas for its product “Supremely Moist,” a cake and muffin mix made from the organic hemp-seed.

Hemp, it turns out, has many more uses than just making rope. The hemp-seed is a nutritional superfood that contain fatty acids in which omega 3’s and omega 6’s are in a more perfect ratio than the more common fatty acid supplements flax and fish oil. Supremely Moist is an organic “quick mix” cake mix that comes in chocolate and fruit flavors. So, next time you have the munchies, you don't have to sacrifice health as you indulge your cravings.

Adcandy has been featured in Wired, Adweek, and Clickz. To date, Adcandy has registered 4500 users. Part marketing tool, part market research device and idea generator, Adcandy has revolutionized marketing by partnering with the greatest unrealized source of advertising talent in history: the American consumer. ”We tap into that place where great, spontaneous art comes from,” says Per Hoffman, founder of Adcandy. “And in the case of Adcandy, that art is advertising.”

Adcandy is inviting the American public to participate in this contest by visiting its website. Prizes are being offered for the best entries at Adcandy.com.

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

The Paper Plage: Making Mealtime Fun

The Paper Plate was the first company to serve school meals under a State of Texas inspection seal. See why their lunches get rave reviews!

(PRWEB) November 9, 2005 -- The Paper Plate, a school lunch catering firm in Dallas, is managed by hardworking, dedicated leaders who have committed personal and professional time and talents to its success. Collectively, the management team has over thirty years of business experience concentrated in foodservice preparation and delivery, small business management, consumer goods sales and marketing, business accounting, and law. The management team partners with kitchen, delivery, and nutrition professionals who create delicious menu selections, and ensure the safe preparation and delivery of every meal.

Great meals grow great kids--that’s their motto. Every school needs special attention for the creation of a winning foodservice program.

Services include:
> Menu Design
> Meal Delivery
> Serving
> Cashiering
> Record Maintenance
> Claim Reporting
> Audit Assistance and more!

The Paper Plate consults with schools to develop a wellness program, Hazard Analysis and Critical Control Point program, and parent nutrition education programs. The goal being the customization of a foodservice program to suit each school's needs.

To launch a new web presence and a powerful corporate identity, The Paper Plate selected Trinity Consulting Web Design, an independent design firm with customer bases in Dallas and Atlanta. "We wanted to develop an image that communicated the level of experience and capability of The Paper Plate. Not only do their meals meet National School Breakfast and Lunch Program requirements for primary and secondary schools, but they are committed to keeping children happy and parents and school administrators informed. That's a valuable attribute to market." LaVon Jackson, Principal Consultant and Designer worked closely with the The Paper Plate team to develop a corporate identity that makes a delicious statement.

"We Make Mealtime Fun, special holiday foods, lunchtime dress-up days, and parent nutrition chats are a part of the spice that we add to school meal service." Kimberly Carlisle provided solid direction on the development of the new web site.

Visit us online: www.thepaperplate.com
Visit Trinity Consulting Web Design online: www.trinityconsulting.biz

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

Chef & O Launches New Organic & Natural Mac & Cheese Product Line

Chef & O, a Canadian based Organic foods manufacturer has officially launched its highly anticipated line of organic and natural Mac & Cheese. Available in 4 varieties, the delicious mac & cheese line is free from hydrogenated oils, trans fats, artificial flavors, colours and preservatives, Contains No MSG or GMO's. Whats even better is that it is made with real cheese.

(PRWEB) November 10, 2005 -- Chef & O, a Canadian based Organic foods manufacturer has officially launched its highly anticipated line of organic and natural Mac & Cheese in Canada. Available in 4 varieties, the delicious mac & cheese line is free from hydrogenated oils, trans fats, artificial flavors, colours & preservatives and contains No MSG or GMO's. What's even better is that it is made with real cheese!

With the growing number of people realizing the benefits of Organic & Natural foods, Chef & O's new line of mac & cheese is a great fit for people of all ages, from children to adults, this delicious & convenient meal is great for any time of day! They are available in 4 varieties, Traditional Cheddar and White Cheddar both in an organic or natural option.

Chef & O's foods contain only the finest ingredients and they do not add anything in their foods, that you would not add in your home. Their products are vegetarian, certified organic and are unrivaled in taste and quality.

The Mac & Cheese line is available in Canada coast to coast in all good health food stores. For more information please visit www.chefando.com or email e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 01:22 AM | Comments (0)

Competition Continues to Intensify in the US Gum and Mints Market with Wrigley and Cadbury Scwheppes Battling it Out for Increased Market Share

Research and Markets (researchandmarkets.com/reports/c27388) has announced the addition of Gum and Mints in the United States to their offering.

Dublin (PRWEB) November 10, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c27388) has announced the addition of Gum and Mints in the United States to their offering.

The U.S. gum and mints category grew rapidly beginning in the mid-1990s, driven by a high level of product innovation. Growth stalled after 2002, however, despite a continued onslaught of new products. The market could not support so many new product introductions, many of which were not unique enough to increase consumption or bring in new users. Sales of breath strips, a new sector that emerged in late 2001, fell dramatically in 2003. Sugarless gum is the only sector that has continued to grow, due to a flurry of new products and line extensions; a healthier eating trend that led consumers to seek out low-sugar products; and improvements in artificial sweeteners.

Competition continues to intensify, fueled by acquisitions that have created a market dominated by bigger, more experienced players. Wrigley, the long-time leader in chewing gum sales, faces increased competition from Cadbury Schweppes, which became the number two player after acquiring the Adams Confectionery 2003. However, Wrigley is pursuing its own aggressive growth strategy, acquiring Altoids from Kraft in November 2004 in an effort to expand beyond just gum. Both the pace of new product introductions and marketing spending will increase as the two companies battle it out for share in the gum and mint sectors.

This report on the gum and mints market includes an intense examination of the overall market, covering market size, segmentation, and trends. A thorough analysis of the gum and mint consumer includes an evaluation of top concerns and priorities when choosing products, a breakdown of preferences by demographic characteristics, and statistics of purchasing location and frequency. A five-year market forecast estimates the future of the market, with a statistical forecast of market performance until 2009 and an outline of demographic and product trends.

For more information visit http://www.researchandmarkets.com/reports/c27388

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

Posted by Industrial-Manufacturing at 01:22 AM | Comments (0)

YOKIT™ Instant Snackfoods Hit Marketplace

The first units of Yokit™ rolled off the production floor today ready to enter the multi-billion dollar healthy snack food market. Yokit™, which is patent pending, is a unique instant product with the taste, texture, and healthy attributes of yogurt. Simply add water, shake, and eat.

(PRWEB) November 10, 2005 -- The first units of Yokit™ rolled off the production floor today ready to enter the multi-billion dollar healthy snack food market. Yokit™, which is patent pending, is a unique instant product with the taste, texture, and healthy attributes of yogurt. Simply add water, shake, and eat.

Dilip Kotecha, Yokit™ president, announced with the first production run that the company's primary target is the vending industry. "Schools and private businesses across the country are seeking healthy alternatives to the current offering of sodas and potato chips in vending machines. Yokit™ provides all the important nutritional benefits of yogurt without the need for refrigeration. In addition shelf life of the product is more than one year."

Yokit™ provides an instant, healthy snack and meal alternative for those with on-the-go lifestyles, appealing to hikers, bikers, students, and office professionals. Made in less than 1 minute and requiring no refrigeration, Yokit’s™ "yogurt when you want it" is a convenience feature not currently available with traditional yogurt products.
Yokit™ comes in a 5.5 oz serving size cup, complete with instant mix and spoon. Currently there are seven flavors, including Strawberry, French Vanilla, Tropical Fruit, Raspberry, Orange Dreamsicle, Pineapple, and Strawberry-Banana. Retail pricing is estimated between $1.00 and $1.50 depending upon the respective retail outlet.

Kotecha said "the great thing about Yokit™ is you eat it when you want it…if you need a mid-afternoon healthy break, are out on a hike, or the kids want to make their own snack."

New product offerings soon to be available include a Yokit drinkable smoothie with added nutraceuticals. Kotecha said “with a great tasting instant formulation, we plan to use Yokit as a delivery system to address many of the health needs of consumers both in the United States and internationally.”

To find out more information on Yokit™, purchase product, discuss private labeling or distribution opportunities, please contact Harish Kotecha ((512) 773-7815, VP of Sales and Marketing, or visit www.yokitinc.com

Posted by Industrial-Manufacturing at 01:21 AM | Comments (0)

Center for Global Food Issues Questions Lack of Media Coverage on New Organic Milk Study

CGFI Research Director Alex Avery releases statement about the most extensive organic milk study to date.

Churchville, VA (PRWEB via PR Web Direct) November 9, 2005 -- In a statement released today, Center for Global Food Issues Research Director Alex Avery questioned the lack of mainstream media coverage reported on the most extensive organic milk research study every conducted.

He stated, “The largest, longest and most extensive study comparing the nutrition, yield and health of milk and cows of organic versus conventional cows has lifted the lid on the organic milk sham, yet not a single U.S. mainstream media outlet has reported on this research. Why? The results fly in the face of food and editorial writers from such auspicious institutions as the New York Times which has falsely reported that organic milk is healthier or otherwise different from conventionally-produced milk. Independent, scientific, extensive, peer-reviewed and published research covering 3,700 cows in 270 organic herds over a period of twelve years shows the milk to be no better and the same as conventionally produced milk. Further, the research shows that organic cows were lower yielding, less healthy animals which were more prone to infections.

“But the public, fed by black marketing fear campaigns of the multi-billion dollar organic industry supported by false and misleading news reports by mainstream media elites, continues to pay 100% premiums and more for organic dairy products based on the false belief that the milk is safer or different. Where is the outrage? Where are the consumer advocates? Where are the defenders of conventional dairy farmers losing their farms and livelihoods? Where are the trial lawyers? Where is the non-East coast elite media? Sadly, appearing to be in the pockets of the multi-billion dollar organic food industry and anti-agriculture activists, they remain silent.

“Bloggers and others however can help spread the word. Bring visibility and links to this study tied to the term “organic milk” so online consumers can see for themselves. Send letters to your local newspapers and television stations and simply ask that they look into this issue. The public might be offended to learn they’ve been duped; but people deserve to have the opportunity to simply see the facts.

“Milk is milk, period.”

To view the study, visit http://milkismilk.com/news-lid-lifted-on-organic-milk-05.html.

Avery is the research director for the Hudson Institute’s Center for Global Food Issues; his blog addresses marketing issues in the dairy industry which affect consumers, dairy farmers and processors. To learn more, visit http://www.milkismilk.com or http://www.cgfi.org.

Contact:
Alex Avery
Center for Global Food Issues
http://www.cgfi.org
540-337-6354

Posted by Industrial-Manufacturing at 01:20 AM | Comments (0)

November 09, 2005

Super Egg Dietary Supplement Helps Support Healthy Immune Systems During a Pandemic

HyperImmune Egg, the “Super Egg,” is a food supplement that can help the body achieve a balanced immune system.

(PRWEB via PR Web Direct) November 9, 2005 -- Last week, President George W. Bush announced a $7.1 billion strategy to prepare the United States for a possible avian flu outbreak. However, people worldwide can take precautions now to protect themselves from this and other diseases.

With over 100 worldwide patents, Hyperimmune Egg technology delivers essential immune components for optimum balance of the body’s immune system. Hyperimmune Egg is not a drug and therefore will not cause any side effects associated with them. Derived from whole chicken eggs, it is a revolutionary dietary supplement that helps the body to support and maintain a balanced immune system, thereby regulating and supporting:

• Healthy digestive systems
• Healthy cardiovascular and circulatory function
• Healthy cholesterol levels
• Flexible and healthy joints
• Energy Levels
• Feelings of well-being

Dr. Verna Mackey, C.E.O. of Baby Boomer Productions Inc., says Hyperimmune Egg provides an extraordinary amount of immune proteins and antibodies, and can be compared to the protection a nursing infant receives from mother’s milk. She says that with a “potential pandemic perhaps only a plane ride away”, the timing couldn’t be more appropriate.

The immune system is the body’s primary defense against disease-causing organisms, and maintaining it is a delicate balancing act. Hyperimmune Egg consumption introduces the body to a smorgasbord of immune support, whereby its own natural abilities for self-protection and balance can be optimized and enhanced.

About Baby Boomer Productions Inc.:
Founded in 2005, this is a company of global vision and innovation. Based in Calgary, Alberta, Canada, its mission is to help aging baby boomers live happier and healthier lives. Their first release titled, “Core Stabilization Exercises for Back Pain Sufferers” features Medical Exercise Specialist, Ron Jarrett, and is coming soon.

Contact:

Joe Iannuzzi
1-403-399-2121
www.bestfludefense.com

Posted by Industrial-Manufacturing at 12:28 AM | Comments (0)

Finding Good Green Tea – Tips from a Tea Buyer

Long time green tea connoisseur and tea buyer offers advice on what to look for when purchasing green tea.

IWAKI, JAPAN (PRWEB) November 9, 2005 --— In the unlikely event the news hasn’t reached you by now, green tea is high on the list of things healthy to consume. Consumers, however, are often finding themselves perplexed at what to buy. Most end up turning to is the local grocery or health food store, often with less than agreeable results. Kevin Moore, President and founder of internet based O-Cha.com is a regular wholesale buyer of high quality green tea in Japan and offers up some advice.

Green Tea Is Like Wine – You Get What You Pay For

According to Moore, green tea draws a close analogy with wine. “As with wine, there are those that go for six dollars, and those that fetch significantly more. If there was ever a case of getting what you pay for, green tea is it”, Moore states. He further adds, “Unlike the average Japanese person who has spent their daily lives drinking and expecting good green tea, most American and European consumers wouldn’t know a good green tea from a bad one. The average mass marketed green tea on the US market fails to come close to even a mediocre Japanese tea. Since green tea is so new in the West, those new to it really have nothing to compare it against.”

Japan, Home of the World's Best Green Tea

While green tea is produced in numerous countries, Japan is generally credited with having the finest green teas. Originating from the same species of plant of as its Western counterpart, the major difference comes from the way it is produced; leaves of green tea are processed to prevent oxidization.

Tips for selecting a good green tea:

There are three to four harvests per year, know what you are getting. Green tea from the first harvest is always superior to subsequent harvests, and is known as “first flush” or “first harvest.”

If you want above average green tea, expect to do some searching. While there are many suppliers, most green teas available to North American consumers, both at the store and on the internet, have spent considerable time in storage and transit.

Compared to other teas, freshness is very important with green tea; know when it was packaged and when it expires. Because green tea is processed to prevent oxidization, it has a much shorter shelf life than other types of teas. Properly packaged green tea has a maximum shelf life of six to twelve months.

Green tea should always be consumed within a relatively short time period after contents of the package have been exposed to the open air. Once exposed to oxygen, its shelf life drops to three months or less.

Avoid flavored green teas. High quality green teas do not need added flavorings or herbs to make them palatable, and most such teas are rarely going to be fresh. Moore advises that if you have a sweet tooth, try to suppress the urge to add sugar or flavorings with green tea. “Adding sugar to green tea in Japan would be akin to adding jelly as a topping on one’s spaghetti in the USA – you just don’t do it”, Moore states.

Expect to pay more. First harvest green teas can be purchased from around fifteen dollars and up, later harvests for much less. With the average 100 gram package making over 100 servings, it’s not usually as expensive as it first may appear.

About O-Cha.com
One of the first shops online to offer high quality Japanese green teas and matcha directly to end consumers, O-Cha.com operates directly out of Japan and was recently featured in a Discovery Channel Documentary on the science of green tea. Offering an online forum for green tea connoisseurs, O-Cha.com website offers a large lineup of loose leaf green teas and matcha to its customers worldwide.

Posted by Industrial-Manufacturing at 12:28 AM | Comments (0)

Your Delicious Path to Luxury With Edible Gold

Harmony Sweets is now the exclusive American distributor of DeLafée, a gourmet Swiss chocolate made with 24-karat edible gold leaf.

Covington, WA (PRWEB) November 9, 2005 -- Harmony Sweets, a gourmet chocolate and confectionary store, is now the exclusive American distributor of DeLafée, a Swiss chocolate made with 24-karat edible gold leaf.

“DeLafée Pralines are really a one-of-a-kind luxury confectionary -- a delicious concoction of cocoa and gold leaf,” says Jane S. Roseen, Owner and President of Harmony Sweets. “It is entirely appropriate that Harmony Sweets, a confectioner with products from all over the globe, is the exclusive American distributor of DeLafée.”

Edible gold leaf is a delicacy in many cultures. In India, people eat over 12 metric tons of gold per year, and gold leaf is used to decorate pastries, which the wealthy offer as gifts for special celebrations like weddings or holidays. In France and Italy, the best chefs use gold leaf to decorate their most refined dishes. In Japan, gold leaf is mixed with sake on New Year’s Eve to bring good luck and prosperity for the coming year.

DeLafée Pralines, with 24K edible gold, are decadent and luscious. The taste experience begins with very rich chocolate tones, balanced perfectly between bitter and sweet. Next is the rich, smooth creaminess of the ganache to prolong the taste of chocolate. The gold is an unusual and exotic taste, metallic, but not thin and tin-like. The taste transitions from the ganache to the gold with a real richness that lingers far after the chocolate leaves.

“DeLafée Pralines are a truly unique taste experience,” says Roseen. “Even within our diverse and high-quality array of confectionary, they will be one of our most gourmet products.”

About Harmony Sweets
Harmony Sweets is a personalized, upscale international confectionery shop. This unique enterprise was borne from a universal, shared enjoyment of travel, music, and fine quality sweets. Harmony Sweets constantly searches the confectionery world to discover the most desired, upscale, elegantly packaged, and exquisite confections unique to their country of origin. For more information, please visit http://www.HarmonySweets.com.

Posted by Industrial-Manufacturing at 12:27 AM | Comments (0)

We’d Like Your Mouse To Meet Our Cheese: Our Online Store Is Now Open

Loleta Cheese Factory recently launched their web site and online store. Loleta Cheese is a family-run business located on the North Coast in Humboldt County, Northern California. Loleta Cheese Factory produces natural quality cheeses, as well as certified organic cheeses and a line of GMO-Free cheeses. Twenty-five to thrity-five thousand visitors tour the factory every year.

(PRWEB) November 9, 2005 -- Loleta Cheese Factory, home of award-winning natural quality cheese, announced today the addition of their new Web site and online store www.loletacheese.com. Customers can now conveniently purchase Loleta Cheese and a variety of specialty foods online.

The extensive corporate site will act as a secure storefront and educational forum for consumers as well as a comprehensive publication of news and trends for industry professionals. The Loleta Cheese Company expects to continually expand on its Web site’s value-added features to include an interactive agricultural educational platform for children and schools, an online epicurean workshop, and an interactive “Cheese-Lovers” discussion forum, to name just a few.

To maintain an open line of communication, monthly digital newsletters will feature interactive contests, downloadable recipes, Fun on the Farm facts, latest news and trends in the dairy and cheese industry, coupons and more. Visitors can sign up for the Loleta Cheese Factory’s digital newsletters at www.loletacheese.com.

“Every year, thousands of cheese lovers come from across the country to visit our factory and enjoy our cheeses.” said Bob Laffranchi, President. “While our factory doors are open every day of the week and our cheese can be found in several retail grocers, consumer demand told us it was time to open our doors to everyone throughout the country by offering customers the ability to shop anytime from the comfort and convenience of their own home. In addition, our Web site will allow us to educate both consumers and industry partners about our company and its philosophies.”

About Loleta Cheese Company: Loleta Cheese Company, located on the North Coast in Humboldt County, Northern California, is a family-run business dedicated to the production of great tasting premium all-natural cheeses, 34 varieties in all. Loleta Cheese also produces certified organic cheeses and a line of GMO-Free cheeses.

Posted by Industrial-Manufacturing at 12:26 AM | Comments (0)

Hospitality Financial Services Provides Leasing and Finance Services to the Hospitality Industry

Hospitality Financial Services, located in Minneapolis, Minnesota, is excited to announce their new leasing and finance services for restaurants, hotels and resorts or any other hospitality business. Hospitality Financial Services specializes in assisting hospitality related businesses with the financing of equipment, fixtures, furniture, or other capital expenditures.

(PRWEB) November 9, 2005 -- Hospitality Financial Services, located in Minneapolis, Minnesota, is excited to announce their new leasing and finance services for restaurants, hotels and resorts or any other hospitality business. Hospitality Financial Services specializes in assisting hospitality related businesses with the financing of equipment, fixtures, furniture, or other capital expenditures.

Co-Founder Rick Palm says, “Leasing is a great solution for any operation that wants to grow -- or open -- but doesn’t have ready access to capital for equipment or remodeling investments required for growth.”

Co-Founder Mike Palm stated, “We are excited to be new Allied Members of the Minnesota Restaurant, Hotel and Resort Associations as this will provide opportunities to continue to build upon long term relationships with many of our previous clients by providing creative financing solutions”.

Leasing is part of a smart business plan for new restaurants, hotels or resorts, those looking into remodeling, or those businesses that need to infuse cash into their business. Hospitality Financial Services values and understands the collateral in kitchens, dining rooms, guest rooms, and meeting/banquet facilities so they are able to approve more loans. In fact, preliminary application forms are available on their web site at http://www.hospitalityfinancialservices.com.

Hospitality Financial Services has been co-founded by Rick and Mike Palm -- the third generation of restaurant equipment and design expertise gained over 95 years of growing Palm Brothers – leaders in restaurant equipment sales in Minnesota. For more information, please visit the Hospitality Financial Services web site at: http://www.hospitalityfinancialservices.com.

Posted by Industrial-Manufacturing at 12:26 AM | Comments (0)

The Five Absolute Worst Foods You Can Eat

These foods are the absolute worst things you can put in your mouth. Find out if these awful foods are on your grocery list.

(PRWEB) November 8, 2005 -- Is it true that there are no "bad" foods for you if you only eat then in moderation? Wellness and health expert, Dr. Joseph Mercola is the founder of mercola.com the second most visited non-government health site after WebMD, doesn’t believe so.

Not only are the following foods virtually nutritional worthless, but they also load your body with anti-nutrients designed to accelerate the aging process, which should make the idea of eating them really hard to swallow.

1. Fried Foods and Doughnuts

Fried foods lead the list because healthy fats are key to your health and when they are heated they convert to dangerous trans fat and other even more toxic and damaged molecules. When heated the easily damaged fat bonds are converted to cyclized, cross-linked, fragmented and polymerized substances which increase your risk of cancer and nearly every chronic degenerative disease known to man.

Doughnuts are one of the worse fried foods as most commercial doughnuts have over 35-40 percent trans fat. They are also loaded with simple carbs like sugar and white flour that have been well documented to increase your insulin levels and secondarily increase your risk of cancer, heart disease and metabolic syndrome.

2. Regular and Diet Soda

Following close behind fried foods are all sodas. The average Americans drinks nearly 60 gallons of soda every year and doesn’t realize that one can of non-artificial soda has about 10 teaspoons of sugar, 150 calories, 30 to 55 mg of caffeine, and is loaded with artificial food colors and sulphites. The artificially sweetened varieties are also problematic as they are filled with harmful artificial sweeteners like aspartame and Splenda.

Fortunately if you routinely drink soda--regular or diet--eliminating it from your diet is one of the simplest and most profound health improvements you can make. There are simple energy psychology taping techniques that dramatically reduce your addictive cravings.

3. Potato Chips and French Fries

Potatoes are bad enough when consumed in their raw state, as their simple sugars are rapidly converted to glucose that raises insulin levels, but when they are deep fried in oil they are converted to one of the worst foods you can eat. Unfortunately the average American is eating three orders of fries a week.

As with doughnuts a variety of dangerous fat products are produced, researchers have recently documented that potent cancer-causing and neurotoxic substances like acrylamide. Dr. Mercola has taken the unconventional position that eating one French fry actually is worse for your health than smoking one cigarette.

4. Fried Seafood

Although fish are high in beneficial essential omega-3 fats they are also typically loaded with toxins like mercury, PCBs, and dioxins. Forty tons of mercury are released into the air every year in the US which tends to contaminate many of the larger fattier fish. When these fish are fried as they typically are the toxic synergy jumps this food into the top five worst foods you can eat.

5. Sugar

Two thirds of Americans are overweight and the average American is now consuming over 175 pounds of sugar per year. Most of this is from high fructose corn syrup that is one of the leading causes of obesity and chronic illness. As bad as sugar is though it is far worse when consumed with heated oils as in baked pastry goods, which is why doughnuts lead the worst foods list.

What Foods Are Good For You?

While there are foods that are typically good for everyone like healthy fish and cod liver oil and fresh organic vegetables, we all have individual biochemical differences. Dr. Mercola is a New York Time best selling author and has put together a free online test that will help you determine which foods you are genetically designed to eat which you can take. The test link is on the top left of the page at http://www.mercola.com.

Posted by Industrial-Manufacturing at 12:25 AM | Comments (0)

November 08, 2005

15 Hotels, Resorts and Conference Centers Install Maestro Enterprise in 3rd Quarter

6-Property Les Hotels Jaro Chain Implements Maestro Multi-Property PMS, Sales & Catering, CRO, ResEze Internet Booking.

Markham, ON (PRWEB) November 8, 2005 -- NORTHWIND, a provider of enterprise property management and reservation solutions for hospitality, announced today that nine full-service hotel, resort and conference center properties installed the Maestro Enterprise Suite with Front Office, Sales and Catering, Condo/Timeshare Management and other modules to automate property operations in third quarter 2005. NORTHWIND also reported the six-property Les Hoteles Jaro luxury boutique chain in Quebec, Canada completed installation of the Maestro Multi-Property Suite with Front Office, Sales & Catering, Central Reservations and the ResEze Internet booking engine for all properties, and centralized systems on a secured Maestro single-image database server.

Seven independent properties going live with the Maestro Enterprise Property Management suite include the Five-Diamond Stein Eriksen Lodge in Deer Valley, Utah; the 265-room Hotel Contessa in San Antonio, Texas; The Timbers Hotel Denver in Colorado; the Four-Diamond 271-room Washington Duke Inn and Golf Club in North Carolina; the Winthrop Rockefeller Conference Center in Morrilton, Arkansas; the exclusive Grand Lodge Crested Butte in Colorado; and the Cascades Casino Hotel & Conference Center in Langley, British Columbia.

Further, the Hotel San Remo in Las Vegas, currently in renovation, will reopen in early 2006 as The Hooters Casino Hotel with Maestro Enterprise Front Office, Sales and Catering and the ResEze Web Booking Engine. The property is planned to feature a 30,000 square foot "Hooters" themed casino floor and 696 state-of-the art guest rooms. The luxury Harrison Beach Hotel in British Columbia also implemented Maestro Front Office to automate resort operations.

Additionally, Les Hotels Jaro, a full-service luxury boutique chain with six hotels totaling nearly 1,000 rooms, completed installation of the Maestro Enterprise Multi-Property Suite to automate all hotels on a secured single-image database. All the chain’s properties are full service and carry a 3- or 4-Star rating. Hotels include the Sir Wilfred Auberge Sante-Foy, The Hotel Quebec Inn, The Hotel Plaza Quebec, The Hotel Quebec, The Hotel Palace Royal, and The Hotel Lindbergh. All properties are located in Sante-Foy, Quebec.

NORTHWIND’s president of US operations, Warren Dehan, said, “Full-service hotels, resorts, conference centers and property chains universally recognize the need to leverage leading edge technology to improve efficiency, optimize rates, and reach guests through the Internet. NORTHWIND focuses on providing clients with applications that maximize staff productivity and increase property profitability, and we are gratified the industry supports this strategy. All of us at NORTHWIND join in welcoming our new users to the Maestro family.”

Maestro Enterprise Suite
The Maestro Property Management Suite combines a full-function Front Office system in use by hotels from 3,500 to 25 rooms with a family of robust modules that includes Maestro GDS+ -- an online, real-time reservation engine with integrated Yield Management to maximize ADR for virtually all eReservation channels; Maestro Owner Management – fully integrated ownership accounting functionality for asset performance reporting; Maestro Sales & Catering -- manages group-convention sales and function rooms, whether at one property or a portfolio of hotels; ResEze Web Booking Engine - enables independent and multi-property hotels to take advantage of the growing online revenue opportunity by providing tools for guests to book their own reservations from an operator’s website; Maestro Yield – a revenue manager that makes sophisticated strategies easy for multiple booking channels at one or more properties; Maestro Analytics -- a complete business intelligence software suite that lets end-users interactively analyze critical business information; Maestro CRM – gives managers the information to make the best business decisions for booking new business; Maestro Club/Spa – enables resorts, hotels and clubs to schedule facilities and activities with real-time integration to all other modules. Also available is Maestro CRS, which supports a two-way interface to corporate sales offices and Maestro Multi-Property, and is used by many multi-property operating companies and corporate reservation facilities. The system supports a number of properties on a single server with a single database, or each property can rely on its own server with all files being replicated at the central corporate offices.

About NORTHWIND
NORTHWIND, known in the hospitality industry for its service and state-of-the-art technology, is widely respected for providing hotels, private organizations, and corporate management companies with flexible software solutions that increase efficiency and improve profitability.

Based in Markham, Ontario, Canada, with a network of dealers and offices worldwide, NORTHWIND is a leading supplier of software for all types of hospitality operations including hotels, resorts, timeshares, condominiums, seminaries, state parks, and clubs. Maestro applications are engineered for operators who need to manage their enterprise in a real time environment for the utmost operational control and profitability. Designed to maximize the efficiency of any size single hotel or multi-property enterprise, NORTHWIND's Maestro solution offers the most productive working environment, which includes the following suite of products: PMS, Sales & Catering, Club/Spa Management, Corporate Reservations Office, Multi-Property Management, Condo/Owner Management, Yield Management, POS & Online Table Res, GDS Connectivity and ResEze Internet Reservations. This comprehensive multi-platform (Windows 2000/XP, Unix/Linux, Terminal Server & Web Enabled) suite is recognized as the solution of choice for progressive and demanding organizations. NORTHWIND is a total solution provider that offers leading-edge technologies, and unparalleled training and support.

At IHM&RS 2005 in New York City be sure to visit the NORTHWIND team at Booth 3038 to receive a complete Maestro demonstration.

Contact:
Audrey MacRae – Director, Sales & Marketing
NORTHWIND
60 Renfrew Drive, Suite #235
Markham, ON L3R 0E1
Phone: (905) 940-1923 ext - 246
1-888-NORTH88 (667-8488)
Fax: (905) 940-1925
http://www.maestropms.com

Media Contact
Julie Keyser-Squires
Softscribe Inc.
Phone: 404-256-5512
www.softscribeinc.com

Posted by Industrial-Manufacturing at 12:22 AM | Comments (0)

Lose the Holiday Fat by January 15th With Fatpacking

Many of us will pack on some fat during the holiday season. But you can lose that weight by January 15th if you go on the next scheduled Fatpacking trip, January 7-15, 2006.

(PRWEB) November 8, 2005 -- Fatpacking is weight loss backpacking. Participants go on one or two week backpacking adventure vacations, eat all they want, and still lose weight or more accurately, alter body composition. On previous trips, participants lost an average of 5 pounds per person per week.

The next Fatpacking trip is planned on the Florida Trail near warm and sunny Orlando from January 7-15, 2006, while it's freezing in many parts of the country. Subsequent winter trips are in Big Bend, TX February 18-26, 2006 and in Arizona March 18 - April 2, 2006.

Participants are not restricted to any austere diet or eating plan as eating heartily is important in keeping your body at peak performance level for the rigors of backpacking. Significant weight loss still occurs even if hikers eat all they want.

Participants also reap a host of ancillary exercise induced benefits. These include kicking caffeine, stopping smoking, reducing stress level, and lowering blood pressure, not to mention fun.

For anyone interested in participating in one of these trips (hiking) or chronicling them (Article / TV / Film), please contact Fatpacking. Spots are available but space is limited.

Posted by Industrial-Manufacturing at 12:21 AM | Comments (0)

Long Island Personal Chef Service, Home Cooking Consultant, Celebrates First Year Anniversary

Home Cooking Consultant, Long Island’s fastest growing personal chef service, will be celebrating its first anniversary providing customized culinary services and cooking lessons to Long Islanders. “Fulfilling a lifelong dream to start my own chef business has really been a terrific experience,” states Chef Lia Soscia, Owner and Personal Chef.

Long Island, NY (PRWEB) November 9, 2005 -- Home Cooking Consultant, Long Island’s fastest growing personal chef service, will be celebrating its first anniversary providing customized culinary services and cooking lessons to Long Islanders. “Fulfilling a lifelong dream to start my own chef business has really been a terrific experience," states Chef Lia Soscia, Owner and Personal Chef.

Home Cooking Consultant is the result of a 30-year love of cooking for friends and family. After working in Corporate America for the past 20 years as a sales and marketing executive, Chef Lia decided it was time to start her own business which would allow her make her own schedule and spend more time with her family.

“It was truly a natural decision to become a Personal Chef. When I researched the Personal Chef industry several years ago it sparked my interest as almost all of my free time in the past was spent in the kitchen. You’ll find pictures of me only in the kitchen during the holidays and when people come to visit. Doing what I love made sense,” says Chef Lia. “This is really a dream come true. The business has really grown since last November. I have been able to provide chef services to all types of clients. Those with dietary issues, people recovering from surgery, families with working parents who need the extra hand to provide nutritious meals for their families, and cooking lessons to beginners and advanced cooks who want to learn new cuisines. Being a Personal Chef and having people enjoy my culinary creations has been the most rewarding work experience I have had!”

Now, during the holidays, is a perfect time to figure out a unique holiday gift for someone special. Chef Lia states, “Many of my clients are the result of friends and relatives purchasing a personal chef gift certificate. People are really surprised and thrilled when they receive Personal Chef services as a gift. It’s becoming a very unique gift idea for the people who have just about everything.” Gift certificates can be customized to provide weekly meals, special dinners, cooking lessons and other culinary delights. A free consultation with Chef Lia can provide you the details you need to create the perfect gift.

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

Posted by Industrial-Manufacturing at 12:20 AM | Comments (0)

Ariadne Genomics Receives TEDCO Funding for Development of Pathway Simulation Software

Ariadne Genomics, Inc., today announced that the Maryland Technology Development Corporation (TEDCO) has provided $75,000 in early stage funding for the development of new biological pathway simulation software by Ariadne Genomics. The new tool will emulate the dynamics of biological pathways by calculating concentrations of biochemical compounds for different times and conditions.

Rockville, Md. (PRWEB) November 8, 2005 -- Ariadne Genomics, Inc., today announced that the Maryland Technology Development Corporation (TEDCO) has provided $75,000 in early stage funding for the development of new biological pathway simulation software by Ariadne Genomics. The new tool will emulate the dynamics of biological pathways by calculating concentrations of biochemical compounds for different times and conditions.

The new Ariadne Genomics pathway simulation tool called PathwaySolver will go beyond traditional functionality of pathway analysis software, enabling scientists to analyze the dynamics of cellular processes. It will help to explore the effects of initial concentrations of particular cellular compounds or drug candidates on cellular behavior.

“The ability to model pathway dynamics is crucial to understanding both the mechanisms of cell functioning, and the ways to interfere with these mechanisms in the process of drug development”, commented Ilya Mazo, president of Ariadne Genomics. “Pathway simulation module will be integrated with our PathwayStudio and PathwayExpert products to expand their functionality and better suit the needs of researchers.”

The funding to Ariadne Genomics comes through TEDCO’s Maryland Technology Transfer Fund (MTTF). The program helps local businesses transfer technology from Maryland universities and federal laboratories into the marketplace.

“We are pleased to use the Maryland Technology Transfer Fund to help companies like Ariadne Genomics receive the extra funds needed to grow and thrive long term,” said Steven L. Fritz, director of technology transfer for TEDCO. “It is our mission to grow successful companies by assisting them in developing and bringing their vital products to market.”

About Ariadne Genomics
Ariadne Genomics develops systems biology tools for life science research: PathwayStudio® Central client-server and PathwayAssist™ desktop pathway analysis software; MedScan™ Text-to-Knowledge Suite, an automated scientific text processing tool; ResNet™ molecular networks database, created by extraction of biological facts from the entire PubMed, and Seqware™ personal sequence data management platform. More on Ariadne Genomics please find at www.ariadnegenomics.com.

About TEDCO
The Maryland Technology Development Corporation (TEDCO) was established by the General Assembly to facilitate the creation of businesses and foster their growth in all regions of the State through the development and transfer of technology. TEDCO, a specialized technology transfer arm of DBED, connects emerging technology companies with federal laboratories, research universities, business incubators and specialized technical assistance. For the second consecutive year, TEDCO was recognized as the leading backer of seed and early stage companies in the country, according to a 2004 survey published in the July 2005 issue of Entrepreneur Magazine. For more information on TEDCO and its programs and resources, visit www.MarylandTEDCO.org.

Press Contact:
Natalia Alexandrova
Ariadne Genomics
Tel: 847.644.1557
www.ariadnegenomics.com

Posted by Industrial-Manufacturing at 12:19 AM | Comments (0)

November 07, 2005

Bird Flu Prevention Option Is Low Cost and Reduces Many Health Risks

Ban Bird Flu reveals billions in corporate welfare to the poultry and pharmaceutical industries that do little to solve the disease incubation inherent with factory farming. Affordable, healthful, earth and animal friendly solutions are already available but currently overlooked.

(PRWEB) November 7, 2005 -- Eating meat threatens millions with bird flu. Modern factory farms raise animals in extremely unnatural conditions, in overcrowded sheds, living in their own filth and breathing polluted air. It is little surprise that these have become major sources for deadly disease outbreaks like SARS, hoof-and-mouth disease, mad cow disease, the Johnes virus, and now the most dangerous of all: bird flu.

Avian influenza, or “bird flu,” threatens humanity with the greatest public health crisis in recorded history. Experts warn that the disease could kill one in eight human beings, including 40 million Americans, and cause a collapse of the world economy. According to the Centers for Disease Control and Prevention (CDC), it can be caught simply by eating undercooked meat or eggs, by eating undercooked food prepared on the same cutting board as infected meat or eggs, or even by touching eggshells contaminated with the disease.

The risk could not be more dire. Experts describe it as “a nation-busting event” (Tara O’Toole, CEO of the University of Pittsburgh Medical Center’s Center for Biosecurity) and “what could arguably be the most horrific disaster in modern history” (Dr. Gregory A. Poland of the Mayo Clinic). They describe the effects on society: “We haven’t even begun to conceive of, to understand, to comprehend what that may mean for our workplace” (Dr. Jeffrey Levi of George Washington University’s Department of Health Policy); “[S]chools are closed ... transportation systems are curtailed or shut down ... Critical infrastructure will or may fail: food, water, power, gas, electricity” (Dr. Constance Hanna, corporate director of health services, Honeywell International); and “When this happens, time will be described, for those left living, as before and after the pandemic” (Poland).

U.S. Health and Human Services Secretary Michael Leavitt called the likelihood of an influenza pandemic “very high, some say even certain.” Just walk into any factory-farm chicken or turkey shed and it’s easy to see why. One shed houses tens of thousands of birds who are never allowed outside and are cooped up in their own filth. When one bird gets sick, the disease can quickly spread to all of them. The conditions in these sheds provide ideal breeding grounds for pathogens, with birds living in their own feces from birth to slaughter and laying hens kept in stacked cages so that feces from the birds on top fall on the birds below. The air in the sheds is so filthy with ammonia and dust that it burns their eyes and throats. Learn more about the chicken and turkey industries.

Farmers know that they have created incubation centers for disease outbreaks, so they dose their animals with massive amounts of drugs. In fact, in the U.S., chickens receive more than three times as many antibiotics as people do. However, these antibiotics are only temporarily effective against bacteria and completely useless against viruses such as the bird flu virus. Moreover, the virus is constantly changing, and weaker forms are known to mutate in just months into extremely virulent strains for which there exists no effective treatment or vaccine.

And the problem is not restricted to birds: Pigs and dairy cows, who live under similarly intensive crowded and unsanitary conditions can also get and spread this or similar viruses. Hans-Gerhard Wagner, a senior officer with the U.N.’s Food and Agriculture Organization, has called such “intensive industrial farming of livestock” an “opportunity for emerging disease”—these are veritable flu-making factories.

The current strain of bird flu has already spread from Asia to Europe, infecting 117 people and killing more than half of them. Even if this strain does not cause a pandemic, experts believe that it’s only a matter of time before another one does, as these viruses are constantly mutating into more virulent forms. Relatively benign forms of the virus in birds are known to mutate into highly pathogenic forms that are not treatable with currently available drugs in just a few months. Outbreaks of other strains are regularly detected, including in the U.S., where as recently as 2004 the disease was found in flocks in Texas and the mid-Atlantic states.

Every time you put yourself in contact with or consume animal products, you risk infecting yourself with this or some other deadly virus. Order a free vegetarian starter kit and get helpful info on making the switch to veganism, lots of delicious recipes, and a free DVD.

Please visit: www.BanBirdFlu.org

Posted by Industrial-Manufacturing at 12:49 AM | Comments (0)

Live at the Paw'ladium - Pet Art 7 - Nov. 13, 2005 at 4PM

Pet Art 7 - A Benefit for Paws/LA - Featuring Host MC Jillian Barberie

(PRWEB) November 7, 2005 -- Split Bean Coffee is proud to announce their 3rd annual sponsorship of Pet Art 7, an art auction to benefit Paws/LA. Paws/LA is a non-profit dedicated to preserving the healing bond between humans and their companion animals.

This Year’s event will take place at the historic Hollywood Palladium on November 13th. The doors will open at 4pm and tickets are available directly from Paws/LA at http://www.pawsla.org/petart/ or by calling ( 323 ) 464-7297. Buy tickets by Friday, November 11th and receive 25 PAWS Dollars to apply to any art purchase over $100.

Pet Art 7 will be hosted by celebrity Jillian Barberie with Special Guest Auctioner Fiuczynski of Christie's Los Angeles. Come and bid on Pet Themed Photography, Fine Art, Sculptures, Mix Media and Functional Art Items, all donated by artists and major art galleries. While bidding on your favorite work of art, enjoy delicious food and beverages from various Los Angeles Restaurants, and be sure to visit The Split Bean Coffee table for a coffee & dessert.

The doors will open at 4pm and tickets are available directly from Paws/LA at http://www.pawsla.org/petart/ or by calling ( 323 ) 464-7297. Buy tickets by Friday, November 11th and receive 25 PAWS Dollars to apply to any art purchase over $100.

About Paws/LA: is committed to creating solutions for disenfranchised pet owners throughout Los Angeles County who are facing the challenges of living with a disabling illness. Due to the sheer physical and financial burden faced by people living with medical disabilities, many individuals would be unable to keep, feed and care for their "friends" without the help of PAWS/LA. To that end PAWS/LA provides a comprehensive package of essential pet care services-all at no charge.
As a non-profit agency founded in 1989, PAWS/LA has grown from an organization with just two clients and two volunteers to one which provides services to over 1700 clients and their 2300+ companion animals.
www.pawsla.org

About the Hollywood Palladium: The Hollywood Palladium is the longest operating venue in Los Angeles. It was opened in September 23, 1940 with Frank Sinatra and the Tommy Dorsey Orchestra.

About Split Bean Coffee: Split Bean Coffee® is a Southern California based Micro-Roaster of single origin Nicaraguan Coffees, and confectioner of Artesian Quality Gourmet Sweets, featuring our world famous Alfajores La Misión®.

Founded in 2003 by Roger Navas-Balladares & Paul A. Stone, Split Bean Coffee is a family owned business dedicated to the promotion and appreciation of Old Fashioned Coffees and Treats. Using family treasured recipes from our families in South America and The American South, we have combined the time honored traditions of people’s love for good quality coffee and the old-fashioned sweets traditions our grand-parents learned to love.
www.SplitBeanCoffee.com

Posted by Industrial-Manufacturing at 12:48 AM | Comments (0)

Unique New Gift, Wedding and Party Favor: Personalized Printing on Cookies

Wedding favors, birth announcements, holidays, special events, or even business gifts and thank you presents – there are many reasons people are giving personalized cookies as gifts. Dealers are excited about this hot new product to add to their lines.

AGOURA, Calif. (PRWEB) November 7, 2005 -- Personalized cookies are the hottest new product in the highly competitive wedding, party favor, and personalized gift market – now available to dealers.

Dealers and specialty Internet marketers looking for a unique new gift idea to add to their wedding and party favor line are excited about this new product. UBU Personalized Products has utilized a process that makes it possible to print a message, image, picture, logo or other graphic on cookies. The personalized cookies provide a memorable, new, unique, and distinctive food gift.

Well known for the fun logos and stick figures on their personalized stationery products, UBU uses the same happy characters to illustrate the personal messages on tasty cookies.

"Customers can use our formats and messages, or provide their own – including photos and company logos," explained Cindy Rotberger, creator of the designs. "Our customers use these cookies as gifts and favors for weddings, showers, birthdays, birth announcements, Christmas and holidays, special events, Valentines Day, Bar Mitzvahs, and business promotions, just to mention a few. They make a wonderful party favor or thank you gift."

The personalized cookies have been drenched in delicious white chocolate. The personalized message and image are printed on a 100 percent edible paper, applied to the cookie, and then decorated with a candy sprinkle frame. The result is a unique gift or party favor for any occasion.

The cookies are available in two sizes with a 24 piece minimum. They are available in many message and image formats. Cookies are individually wrapped in a clear cellophane bag and heat sealed at both ends to ensure freshness, or as an attractive option they can be tied with a colorful ribbon.

"They make a lasting and delicious impression, and are certified Kosher dairy under KSA Kosher supervision. Production time is only 10 days. To ensure that cookies arrive safe and fresh, they are shipped by second-day delivery, or can even be sent next-day on request," said Rotberger.

UBU began in business just 11 years ago when Rotberger created a personalized return address stamp for her family. The imprint was so unique that everyone who saw it asked for one and a whole new line of popular products began.

UBU grew quickly and now has many personalized products including note cards, "Mommy pads," gift stickers, and a total of 25 distinctive products on which the unique characters can be printed.

UBU products have been seen in "Greetings Etc. Magazine" and "Seventeen," and have been featured on the NBC "Today Show" and ABC's "The View" where a special invitation was created for Star Jones' engagement party.

UBU does not sell directly to the public, but provides information as to where the products can be purchased and welcomes dealer inquiries at http://UBUProducts.com.

Contact:
Leo Rotberger
e-mail protected from spam bots
818-706-3390

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

Healthy and Indulgent Food Bar Sales to Pass $3 Billion Mark in 2005

New York (PRWEB) November 7, 2005 -- With ingredient and flavor profiles that run the gamut between starkly wholesome to decadently sinful, the ever-evolving food bar market is taking off and set to pass the $3 billion mark by year’s end, according to The U.S. Market for Food Bars, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.

Packaged Facts projects that the far-reaching food bar market will climb to $3.2 billion in 2005, up 5.6% from 2004, despite heavy fallout in the low-carb category. The key to the market’s growth appears to be diversity: both corporate and product. With top marketers ranging from multinational food and pharmaceutical conglomerates to commercial start-ups offering niche products, selections on retail shelves are just as eclectic—from traditional granola and breakfast bars to high-tech, motivational diet bars and nutrient-saturated power bars—with the market infiltrating major demographics, including children, women, ethnic, young adults, health aficionados, and time-strapped business executives.

“Health and variety are the two major growth factors that should continue to drive this industry forward,” said Don Montuori, the publisher of Packaged Facts. “Just about every new food bar recently introduced touted either health benefits or nutritional content while continuing to allure consumers with provocative ingredients and flavors that push to blur the lines between health food and confectionery. We’re also seeing innovation in packaging and delivery—such as ‘bite sized’ versions—that will continue to provide a novelty appeal, which hits home with consumers.”

The 2nd edition of The U.S. Market for Food Bars provides a comprehensive look at the market for five major categories: granola bars, health value bars, breakfast/snack bars, rice snack bars, and other snack/granola bars. The report examines new product trends, offers competitive profiles of industry leaders (and up and comers), and looks at consumer trends and behaviors surrounding food bars. Priced at $3000, this report can be purchased directly from Packaged Facts by clicking: http://www.packagedfacts.com/pub/1097885.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, or e-mail protected from spam bots.

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

Liquid Milk Continues to Account for the Largest Share of Sales in the UK Milk and Dairy Market

The UK market for milk and dairy product grew by 9.3% between 2000 and 2004, to reach a value of £7.72bn. The main sectors involved in this market are those of liquid milk, cheese, yoghurt and chilled desserts, yellow fats and cream.

Dublin (PRWEB) November 7, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c27160) has announced the addition of Milk & Dairy Products Market Report 2005 to their offering

The UK market for milk and dairy product grew by 9.3% between 2000 and 2004, to reach a value of £7.72bn. The main sectors involved in this market are those of liquid milk, cheese, yoghurt and chilled desserts, yellow fats and cream.

Liquid milk continues to account for the largest share of sales although prices have been kept down by many retailers as part of wider low-pricing strategies. In 2004, a number of groups introduced branded milks, many promoted by stressing health factors. These products offer a route to more added value in the market through stronger differentiation.

The cheese sector has managed to grow year on year since 2002. Many consumers now have more sophisticated tastes which has led to increased sales of a wider range of varieties and regional products. The sector has also successfully introduced healthy eating products. More recently, suppliers have been introducing more convenient and portable products for eating `on the go'.

Yoghurts and chilled desserts have been breaking away from a cycle of rolling promotion by placing a greater focus on products and brands. Yoghurts continue to benefit from a positive health profile with functionality adding a further dimension to established low-fat criteria.

Yellow fats have seen more limited growth, although functional brands such as Flora pro.activ have offered a new focus of interest and successfully targeted the UK's ageing population. Cream has also managed some increase in value, with added-value products again being the driver of such growth.

The UK dairy market is served by a wide range of suppliers ranging from large integrated and international dairy co-operatives to smaller regional producers. There has been some consolidation in the sector, with a move towards larger and more vertically integrated businesses with a shorter supply chain.

There have also been some developments in the retail environment. The major multiples, which account for the bulk of sales, have been reviewing their supply chains. In 2004/2005 all the major players took the decision to either change or to rationalise milk supply and the full impact has yet to be felt.

For more information visit http://www.researchandmarkets.com/reports/c27160

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

Posted by Industrial-Manufacturing at 12:45 AM | Comments (0)

One Step Beyond Green Tea

Tempest Tea announces “U.”

Dallas, TX (PRWEB) November 5, 2005 -- From the leader in premium Organic/Fair Trade Certified teas comes the newest wave in green tea: U. U is a remarkable, refreshing, sparkling green tea soda with all the health benefits of green tea and the added benefit of providing natural energy. A delicious blend of green tea extract and natural herbs, this new energy drink is taking the Dallas market by storm.

U was introduced at Tempest Tea’s retail location in Dallas earlier this summer and sold out within the first two weeks. Consumers are raving about the taste of U and enjoying this healthy source or natural energy.

“Consumer demand for green tea drinks continues to increase. U meets this demand with an innovative new health drink that is one step beyond green tea,” says Jody Rudman, co-founder of Tempest Tea.

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

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

Tempest Tea Launches Matcha Beverages

National tea company brings a drink with unparalleled health benefits.

(PRWEB) November 5, 2005 -- Matcha, the Japanese green tea ground to a fine powder, has been thought for centuries to have incredible health and healing properties. It has been used in Japan and China in traditional green tea ceremonies since the 1800’s. Scientists today have confirmed that Matcha is unparalleled in its health benefits. Daily consumption contributes to the body’s power to fight disease and to increase metabolism, leading to weight loss, and more energy.

Tempest Tea is proud to announce the launch of three innovative and healthy Matcha Drinks like Matcha Latte, Matcha Bubble Tea and Matcha Lemonade.

“Every day we deliver on our mission, Drinking to Improve Life, by bringing healthy, great tasting tea beverages to the market place. With our new line of Matcha beverages we continue to lead the pack on innovative healthy beverages and maximize our ability to deliver on that mission while satisfying the individual taste preferences of our customers, ” said Jody Rudman, co-founder of Tempest Tea.

Tempest Tea’s Matcha and Matcha Lemonade are available for sale at the Tempest Tea, in Dallas or at www.tempesttea.com. During the month of October, Tempest Tea is donating 10% of all green tea sales, including Matcha, to the Susan G. Komen Breast Cancer Foundation to support breast cancer research.

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

Posted by Industrial-Manufacturing at 12:43 AM | Comments (0)

November 04, 2005

Vending Solutions, LLC. Promotes Julie Olsen to Key Accounts Manager

Vending Solutions announced it has promoted Julie Olsen to Key Accounts Manager. Her new position involves working as the primary contact with their top clients.

Seattle, WA (PRWEB) November 4, 2005 -- Vending Solutions announced it has promoted Julie Olsen to Key Accounts Manager. Her new position involves working as the primary contact with their top clients.

Julie has been employed at Vending Solutions for the past three years. Her commitment to the customers was the conduit to her promotion. As the Key Accounts Manager, Julie will be the main point of contact for all of Vending Solutions existing business. She will assist clients in maximizing revenue of their vending programs.

Mrs. Olsen is instrumental in the expansion of Vending Solutions vending services. She will be the key spokesperson for updating Vending Solutions current clients on new vending opportunities. Over the past year, Vending Solutions has seen an expansion of their market share to include crane machines, bulk machines, video machines, photo booths and other various types of vending machines to offer clients a “Suite of Services.”

“We have always had a great working relationship. Vending Solutions has always been flexible to meet my needs, and has always provided impeccable service,” says Dave, one of her key clients.

“I know Julie will excel in her new position. She has been a pleasure to work with. Her marketing background has been a great help with www.vendingsolutions.com,” said Daniel Dermody Director of Internet Sales and Marketing. “Julie is always focused on providing excellent customer service. I was very pleased with the announcement that she would be promoted to Key Accounts Manager.”

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

Posted by Industrial-Manufacturing at 02:04 AM | Comments (0)

Twenty Five New Beverage Distributors Agree To Partner With Xtreme Shock Energy Sensation Drink. Next Stop NACS Show Las Vegas Nov.15-18 Booth # 6381

Twenty five new beverage distributors including leading Miller and Busch Wholesalers have partnered with NRG of Largo FL. to distribute the hot new energy sensation drink Xtreme Shock.

(PRWEB) November 4, 2005 -- Nutrition Research Group (NRG), of Largo, Florida, manufacturers of “Xtreme Shock,” has announced distribution partnerships with twenty-five new Miller, Busch, and Independent beer and beverage wholesalers nationwide.

Two weeks after being the hit of the NBWA trade show in Las Vegas, beverage wholesalers have been drawn into the network, seeking a product that separates itself from the hundreds of energy drink knockoffs.

“Xtreme Shock” has opened up a whole new category of "Energy Sensation Drinks" that deliver explosive energy and stamina as you experience a tingling sensation from head to toe.

NRG is proud to add Hill Distributors of Columbus, OH, Metropolitan Distributors of, Toledo, OH, and Crystal Water and Soda, of Scranton, PA, Alpine H20 of Youngstown OH, Eastside Beverage (JJ Taylor) of St. Paul MN, Allied Beverage, IN, Eastside Distributors of Detroit, MI, Skaar Distributing, MN, Flathead Beverage Co. MT, Gerry's Distributing MI, Dan Henry Distributors MI, Tassons Distributors, MI, Four Seasons Distributors, MI, Alpena Distributors, MI, Peterlin Brothers Co. MI, Premium Brands AR, Ed Rolson Inc. AR, Bowen Distributing, NC, O&W Inc. MI, Oak Distributing, MI, Elizabeth Marketing, KY, Johnson Distributing, MI, Kaiser Wholesale IN, and Beer Capitol Distributors, WI, to their growing family of distribution.

In less than six weeks, NRG has added over 25 territorial beverage distributors to their network. The beverage industry has quickly accepted “Xtreme Shock” as the next hot energy drink trend.

The NACS SHOW 2005 will be held November 15-18 at the Las Vegas Convention Center. Advanced Nutrient Science International, ANSI will exhibit the Xtreme Shock energy sensation drink at booth number 6381.

ANSI, one of three companies owned by parent NRG will be solidifying convenience store and supermarket distribution at NACS.

The attached September issue of Beverage Industry Magazine features a full-page interview with NRG CEO, David McCabe, who was the past owner/founder of Worldwide Sport Nutrition, makers of the wildly successful Pure Protein Bar.

Posted by Industrial-Manufacturing at 02:03 AM | Comments (0)

Sheldon Manufacturing, Inc. Continues Expansion of the SHEL LAB CO2 Incubator Line with the new 3500 Series

Sheldon Manufacturing has added a new series of CO2 Incubator to the existing line of SHEL LAB constant temperature equipment. The new 3500 series of CO2 Incubators feature an anti-corrosion anode, front mounted connections and a redesigned exterior. This series marks Sheldon Manufacturing's 35th anniversary as a laboratory equipment manufacturer for clinical, laboratory, and industrial applications.

(PRWEB) November 4, 2005 -- Sheldon Manufacturing, Inc. is marking its 35th anniversary with the launch of the SHEL LAB 3500 series CO2 Incubator. The new 3500 series furthers existing design innovations for greater contamination control and extended operation. A modern and colorful exterior compliments the addition of new anti-corrosion, and convenience features. “The 3500 series is a great new product that clearly demonstrates our manufacturing and design expertise,” says Julie Kay Schatzman of Sheldon Manufacturing.

The latest line of SHEL LAB (www.shellab.com) CO2 Incubators has incorporated multiple new features such as a Dis-similar metal anode in the water jacket. This anti-corrosion anode was integrated to allow researchers to put good quality tap water into the water jacket of the chamber without worrying about corrosion. This eliminates the hassle and expense of using distilled water and allows the safe use of tap water in the stainless steel chamber. In addition, there is an accessory kit available to allow existing SHEL LAB CO2 Incubator users to install the protection of an anti-corrosion anode.

Contamination Control
The SHEL LAB CO2 Incubator employs 100% stainless steel chambers and shelving, fully coved corners (not available in model 3502), and a removable inner door gasket that can be autoclaved. The 3500 Series Incubators come standard with a patented copper-housed HEPA filter to inhibit bacterial growth and provide continuous decontamination. The stainless steel interior is designed with fully coved corners making de-contamination and cleaning convenient. The CO2 sample port and data logger connections are located on the front control panel for quick setup and easy access.

This family of CO2 Incubators is available with Infrared and Thermal Conductivity Sensors and ranges in chamber sizes of 1.8 cu.ft (50 liters) to 6.12 cu.ft (170 liters). By stacking the 6.12 cu.ft chambers, users are able to have a compact 12.25 cu.ft (340 liters) of incubation space. The new SHEL LAB 3500 Series CO2 Incubator will be on display at The American Society for Cell Biology’s annual conference at the Moscone Center in San Francisco, December 12th-14th booth #1830.

About SHEL LAB CO2 Incubators
In addition to the 3500 Series CO2 Incubator, there are numerous water jacketed and air jacketed models available from Sheldon Manufacturing, Inc. ranging in size from 1.8 to 60 cu.ft. The SHEL LAB family of CO2 Incubators are ideal for Tissue Culture, Cell Cuture, and In Vitro Fertilization (IVF) applications.

About Sheldon Manufacturing, Inc.
Sheldon Manufacturing, Inc. is a leading manufacturer of the SHEL LAB brand of constant temperature equipment for the laboratory, industrial, and clinical marketplaces. The SHEL LAB family of products includes the Bactron Anaerobic Chamber, CO2 Incubators, Laboratory Ovens, General Purpose Incubators, Hybridization Ovens, Low Temperature (B.O.D) Incubators, Shaking Incubators, Vacuum Ovens, and Water Baths. For more information please visit, www.shellab.com

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

Sales in the Sweet Spreads Market in the United States Increased by 11% Over a Five Year Period, in 2005 Forecasts Estimate the Market will be Worth $1.8 Billion

Dublin (PRWEB) November 4, 2005 --Research and Markets (http://www.researchandmarkets.com/reports/c26605) has announced the addition of Sweet Spreads in the United States to their offering

Sweet spreads, comprising jelly/jam/preserves, honey, and peanut and other nut butters, saw sales increase 11% between 2000 and 2005. These sales, which include FDM channels, natural food stores and specialty/gift/department stores, have grown slightly but steadily in current terms every year since 2000, except from 2004 to 2005. From 2004 to 2005, sales in these channels remained stable at approximately $1.8 billion.

The slight growth each year in the sweet spreads category has not outpaced inflation, resulting in a general 2% decline in sales since 2000. A number of factors have influenced the sweet spreads market in the six years studied here. Firstly, the products do not usually stand on their own as food products. Rather, they are ingredients used in making sandwiches or snacks, garnishing ice cream or yogurt, or in baking, cooking, marinating, and other recipe preparations. As such, part of their success relies on the relative popularity of other ingredients or of cooking and baking techniques. Low-carb diets have not supported sales over time.

The products also lack an image of convenience. Many consumers eat breakfast and lunch on-the-go and manufacturers have invented a host of "grab and go" food items that provide instant gratification. While making a sandwich or a snack with peanut butter and honey or jelly is not a complex operation, it still takes longer than taking a ready-made snack bar or pastry to eat on the run. Understanding this difference, J.W. Smucker successfully launched "Uncrustables," pre-made peanut butter and jelly sandwiches for grab-and-go eating, in 2004. Their success came at the expense of sweet spread sales, however, as consumers are trading the products for the ready-made items.

But, peanut butter, honey, jam and jelly remain household staples, working in combination for many lunches. Still, as more products are unveiled with these items as the main flavor, manufacturers must ask themselves how much peanut butter or fruit jam consumers will eat in a typical day before being "maxed out." The situation calls for innovations in the category from new, distinctive tastes to more convenient packaging.

This report defines sweet spreads as the following products:

Peanut and other nut butter, including almond butter and cashew butter. Flavored nut butters (e.g. Nutella) are also included, as are peanut butters that are mixed with jelly in the packaging.
Jam, defined as a thick mixture of fruit, sugar that is cooked until the pieces of fruit are very soft and almost formless.
Jelly, defined as a soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar. Jelly does not contain pieces of fruit, but is smooth and clear in appearance.
Fruit butter, which is defined as a sweet spread for bread made by stewing fresh fruit with sugar and spices until it becomes thick and smooth. Fruit butters do not contain dairy products.
Preserves, defined as fruit cooked with sugar and usually pectin, used as a spread or filling. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
Honey, in comb, liquid, or solid form. Flavored and unflavored honeys are included.
Not included are products containing peanut butter (e.g. confectionery, ice cream), jam (e.g. yogurt), or honey (e.g. honey roasted nuts, honey confectionery).

This report contains US IRI InfoScan data.

For more information visit http://www.researchandmarkets.com/reports/c26605

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

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

In the United States the Cereal Bars Market Grew 13.4% between 1999 and 2004, with Sales Reaching $2.2 Billion in 2004

Dublin (PRWEB) November 4, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26608) has announced the addition of Cereals Bars in the United States to their offering

It is estimated the consumer market for cereal bars in the U.S. at $2.2 billion in 2004, excluding sales through Wal-Mart and natural food stores. The market grew at a compound annual growth rate of 13.4% between 1999 and 2004. Products in the category include cereal/snack/breakfast bars such as Kellogg's Nutri-Grain bars or General Mills' Milk 'n Cereal bars; intrinsic health bars like Atkins' Advantage bars or Ross Labs' ZonePerfect bars; and granola bars such as Quaker Oats' Chewy Granola or General Mills' Nature Valley bars. The category is one of the fastest growing food categories, benefiting from the confluence of the interest in low carb foods, the desire for healthier snack and meal replacement alternatives, and the demand for portable snacks and meals.

Although cereal bars have been on the market since General Mills introduced a granola bar in the 1970s, the category exhibits traits more suggestive of a formative category than a mature one. Growth rates are high, consumer sampling is significant, and new product introductions driving sales. There are few demographic points of differentiation among consumers. Overall growth rates are high, with products from Atkins Nutritionals accounting for a large portion of it in 2002-2004. In recent years, the major multinational food companies have acquired leading cereal bar brands. Currently, the market leaders include Kellogg, Quaker Oats, General Mills, Atkins, and Unilever/Slim-Fast.

Based on research, overall growth in the market should slow but remain strong—with sales expected to rise 7.6% at an inflation-adjusted annual rate between 2004 and 2009. Growth is expected to result from the following four factors:

Increasing the percentage of households that consume cereal bars from its current 55% level
Increasing the frequency of use of cereal bars for as many eating occasions as possible (e.g. snack, energy boost, weight-loss, meal replacement)
Aggressive product development to improve and broaden the flavor choices
Increasing media expenditures to support brand development and encourage brand loyalty

For the purposes of this report, the following definitions have been used:
Cereal bars are also commonly referred to as snack bars. In general, both types are cereal-based (traditionally oat-based) and contain ingredients such as nuts, seeds, fruit, raisins, and chocolate. However, some snack bars may not have a traditional cereal base (e.g. soy). Cereal bars can be used for multiple purposes such as breakfast, snacks, energy, meal replacement, and weight control. For consistency, the term "cereal bars" will be used throughout this report when referring to the entire market for cereal, breakfast, snack, weight loss, meal replacement, energy, and nutrition bars.

For more information visit http://www.researchandmarkets.com/reports/c26608

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

Posted by Industrial-Manufacturing at 02:01 AM | Comments (0)

The Food Processing Market in India is Expected to Grow

Research and Markets has announced the addition of Indian Food Processing Market to their offering.

(PRWEB) November 4, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26981) has announced the addition of Indian Food Processing Market to their offering.

Report titled "Indian Food Processing Market" is an attempt to offer one-stop guide for all those investors who are lured by this highly dynamic sector and are willing to enter Indian Food Processing Market. Besides investors, this report can prove to be one of the most comprehensive yet crisp and concise reports for analysts and decision makers in food & retail companies who are interested in venturing into the highly lucrative Indian Food Processing Market.

Summary
India is the world's second largest producer of food next to China, and has the potential of being the biggest with the food and agricultural sector. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies, skills and equipment, especially in areas of Canning, Dairy and Food Processing, Specialty Processing, Packaging, Frozen Food/Refrigeration and Thermo Processing. Fruits & Vegetables, Fisheries, Milk & Milk Products, Meat & Poultry, Packaged/Convenience Foods, Alcoholic Beverages & Soft Drinks and Grains are important sub-sectors of the food processing industry.

In August 2004, the Ministry of Food Processing (MoFP) estimated that the size of the food processing industry was Rs. 3,150 billion (US$70bn), including Rs 990 billion (US$22bn) of value added products. The gross domestic product of India is poised for a growth of 6 to 7 percent in 2004-05 while food-processing industry is expected to clock a growth of 9-12 per cent. Value addition of food products is expected to increase from the current 8% to 35% by the end of 2025. Fruit & vegetable processing which is currently around 2% of total production will increase to 10% by 2010 and to 25% by 2025.

For more information visit http://www.researchandmarkets.com/reports/c26981

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

Posted by Industrial-Manufacturing at 02:00 AM | Comments (0)

Consumer Demand for Functional Health Products is Motivated by Two Key Elements - The Trend towards Overall Health and an Aging Population Concerned with Long-Term Health

Cardiovascular epidemiology data shows there will be increasing opportunities for cholesterol lowering products and functional health products with heart health benefits, particularly in the UK, Germany, and the US; men are slightly more likely to be actively engaged in short-term health treatment and maintenance than women.

(PRWEB) November 4, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c27029) has announced the addition of Innovation in Functional Food and Drinks: Growth Opportunities from New Nutraceutical Ingredients to their offering

Cardiovascular epidemiology data shows there will be increasing opportunities for cholesterol lowering products and functional health products with heart health benefits, particularly in the UK, Germany, and the US; men are slightly more likely to be actively engaged in short-term health treatment and maintenance than women. Women are more likely to be actively engaged in improving their long-term well-being, and comprise 55 percent of that segment compared to 45 percent for men.

In Europe, German consumers spend more on OTC drugs than any other country. Consumers in the UK and Netherlands also spend a significant amount of income on OTC drugs in a year. In these countries many consumers are more inclined to self-medicate and seek alternative methods of staying healthy, such as functional food and drinks. Overall, consumers are more likely to believe in the efficacy of functional health products targeting health conditions whose alleviation can be felt or seen in a relatively short amount of time, such as low energy levels, gut health, and skin, hair and nail health. Herbal supplements are generally less accepted by consumers than vitamins and minerals, which may be due to their perceived lower levels of efficacy or simply that fewer consumers are aware of the benefits.

In essence, consumer demand for functional health products is motivated by two key elements: the trend towards overall health and an aging population concerned with long-term health.

For more information visit http://www.researchandmarkets.com/reports/c27029

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

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

November 03, 2005

Improved Produce Freshness and Shelf Life Now Available Through Chlorine Dioxide Distribution Deal

Selective Micro Technologies signs exclusive Southeast distribution deal with Highland Corporation for Selectrocide™ – a new generation of chlorine dioxide products for the food processing industry.

Beverly, MA & Mulberry, FL (PRWEB via PR Web Direct) November 3, 2005 -- Food processors across the Southeast can improve the quality and extend the shelf life of certain fruits and vegetables because of a distribution deal announced today between Selective Micro Technologies and Highland Corporation.

Under terms of the agreement, Highland Corporation will distribute Selectrocide™ chlorine dioxide products, which enable food processors and handlers to extend shelf life of fruits and vegetables by reducing spoilage microorganisms on raw agricultural commodities (RACS) in food processing facilities.

Chlorine dioxide is one of the most effective inhibitors of spoilage microorganisms, yeast and mold, all of which cause fruits and vegetables to decay. Because of its selectivity as an oxidizer and its efficacy at low concentrations, Selectrocide chlorine dioxide prevents decay for a longer period than do many other biocides.

“Our trial programs have shown significant benefit on a variety of fruits and vegetables,” said Johnny Harden, Chief Operating Officer of Highland Fresh Technologies. Harden added, “Chlorine dioxide is the most unique biocide in the world, and we look forward to helping growers work the Selectrocide line of products into all phases of post-harvest processing.”

“Highland has the potential to save thousands of customers millions of dollars by increasing the shelf life of fresh produce,” said Richard Hamilton, chief food scientist, Selective Micro Technologies.

Background Information on Chlorine Dioxide and Selectrocide™
Chlorine dioxide is effective at low concentrations across a wide range of pH (roughly 4 to 10), and, because it is a gas in its natural state, dissipates upon exposure to sunlight. As a consequence, it is known widely as one of the most effective inhibitors of algae, yeast, mold, and fungi. However, because transporting the gas is generally prohibited in all but frozen forms, pure chlorine dioxide has heretofore been limited to use in large concerns that employ chemical generators, such as pulp mills (controlling slime) and municipal water systems (water purification applications). For antimicrobial applications, pure chlorine dioxide has been unavailable to organizations without chemical generators. With Selectrocide, the advantages of nearly pure chlorine dioxide (which differs markedly from the “stabilized” solutions and acidified sodium chlorite solutions on the market) are available for the first time.

Just add water—and wait. Now, Selectrocide™ brings the power of nearly pure (greater than 99%) chlorine dioxide solutions to point-of-use applications. Selectrocide™ produces chlorine dioxide simply by submersing the product in water. The resulting chlorine dioxide solution can be used to inhibit or kill a broad range of microbes, yeasts, molds, fungi and algae using spraying, washing or “dip” cleaning methods. Selectrocide™ makes it possible–for the first time–to generate specific concentrations of chlorine dioxide at the point of use, at neutral pH and with very low residuals, using only tap water.

The Selectrocide™ Family of Products—One-Stop Supplier for Processing Needs
In addition to produce shelf-life and freshness extensions for raw agricultural products in food processing facilities, Selectrocide™12G is registered with the US EPA as a disinfectant and sanitizer for applications against common public-health pathogens on hard, non-porous surfaces, and can improve hygiene throughout processing facilities when used as directed.

A separate line of Selective Micro’s products, Selectrocide™A-10 and A-15, are designed specifically for fresh-cut produce applications. Hamilton noted, “In field trials, Selectrocide reduced bacteria, yeast, and mold on fresh-cut fruit to low levels thereby maintaining taste and appearance and extending shelf life up to 14 days in some cases.”

All of Selective Micro’s products generate a 500-ppm solution that is diluted in turn to the application-specific concentration. To view the recommended dilutions and use concentrations, by application, please see the attached graph.

Summary of Selectrocide™ Benefits
• Extends shelf life and freshness of non-processed fruits and vegetables. Produce stays fresh longer.
• Reduces levels of pathogenic and other microorganisms on hard, non-porous food-contact (and non-food contact) surfaces, enhancing food safety programs throughout post-harvest operations. Pathogens and other organisms cannot build up resistance to Selectrocide™ because it kills harmful organisms by breaking down cell walls.
• Reduces spoilage and pathogenic microorganisms on processed, fresh-cut fruits and vegetables (Selectrocide™ A-10 and A-15 only)
• Easy to use and does not require HAZMAT or complicated equipment
• Can be made on-site in specific quantities and in concentrations desired. Only tap water is required to generate the chlorine dioxide.

About Selective Micro Technologies
Formed in 1999, Selective Micro Technologies is a private company based in Beverly, Massachusetts. Combining sophisticated science with innovative product design, Selective Micro has invented a proprietary delivery system that controls the rate and efficiency of gas-producing reactions. The competitive advantage of Selective Micro’s products is their ability to generate specific concentrations of greater than 99% pure chlorine dioxide at neutral pH for point-of-use operators, using only tap water, without capital equipment. The Company holds two US patents, and has several other patent applications pending in the US and abroad. Further information is available at www.selectivemicro.com or by calling 978-927-6610 X13.

About Highland Corporation
Formed in 1995, Highland Corporation is a leading supplier of thermoformed plastic clamshell containers, corrugated cardboard containers, and labels for the fruit and vegetable industry. Highland Corporation will distribute Selectrocide through its Highland Fresh Technologies product line, which specializes in food safety and the prevention of physiological disorders and decay through applied technology in produce handling and distribution operations.

Selective Micro and logos are registered trademarks of Selective Micro Technologies, LLC. Selectrocide™ is a trademark of Selective Micro Technologies, LLC. © 2005 Selective Micro Technologies. All Rights Reserved.

Media Contact:
John Fitzsimmons
Aspire Communications
781-863-1333
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 10:26 PM | Comments (0)

EATware™ - Environment Appropriate Tableware Revolutionizes Food Packaging

EATware™ represents a major development in producing environmentally friendly, high quality, single-use products for the food service packaging industry.

(PRWEB) November 3, 2005 -- EATware™ represents a major development in producing environmentally friendly, high quality, single-use products for the food service packaging industry.

Our patent-pending EATplus™ proprietary additive and technology allows us to produce boxes, bowls, trays and plates made of all natural, abundant, renewable materials that are 100 percent decomposable, biodegradable as well as recyclable. They can even be used as animal fodder and fertilizer.

In addition, the technology used in our manufacturing process minimizes energy consumption and environmental pollution and maximizes production resulting in a product line that is not only more friendly to the environment, but also competitively priced when compared to paper and plastic products.

WHITE POLLUTION
Global consumption of single-use disposable food and drink containers such as lunch boxes, cups and bowls is estimated at 438 billion units per year or 140,000 units per second. Most of these containers are EPS (Expanded Polystyrene) and are totally non- biodegradable and non-recyclable. These non-degradable polymers require more than 200 years to begin even partial degradation in either water or the earth. They can not be incinerated since they emit highly toxic gasses.

The only practical means of disposing these mounds of “White Pollution” is in landfills. If consumption continues at the current levels, eventually many countries will be with no landfill areas. Even nations like the People’s Republic of China, with its huge physical boundaries can not afford to continue its annual consumption of 35 billion containers per year. This is why at least 20 cities in China are not far from enacting a total ban on EPS containers.

BAN ON THE USE OF DISPOSABLE EPS PRODUCTS
China is not alone in its concern with White Pollution. Most governments worldwide realize the significant long term detrimental affect of EPS disposable food packaging products. The have taken initiatives to encourage the re-design of products and packaging to reduce and control plastic waste. Many have also banned the use of disposable EPS products entirely.

As government and public concern about this issue continues to increase, so will the pressure on the food packaging industry to develop more environmentally friendly measures to recycle plastic waste and to seek replacements or substitute products which are “Environmentally-friendly” and “Fully Decomposable”.

In the search for a solution to this problem, a new category of degradable polymers have been produced. However, these containers are expensive to manufacture, and are still not fully decomposable. Another solution proposed by some has been to return to the use of paper-based products. However, using paper has always had significant drawbacks including: depleting our forests, producing paper causes more pollution than producing polymers and paper based food containers can not hold water or greasy food. Obviously neither of these alternatives provides an economical long-term solution to White Pollution. This is why we have created EATware™ products which we are confident provide the most environmentally acceptable and economically feasible solution.

INDUSTRY STANDARDS
Along with the emergence of the EPS substitutes in the market, various standards or guidelines have been developed by government organizations to assess the performance of substitutes.

China
In November 1999, two national standards were released and officially implemented starting January 1, 2000.

1.) “General Specification for Single-use Degradable Food Container and Drinking Set” (GB/T 18006.1-1999)

2.) “Test Method for Determining the Degradability of Single-use Degradable Food Container and Drinking Set” (GB/T 18006.2-1999)

Hong Kong
The Environmental Protection Department (EPD) launched the Testing Guideline or the Degradability and Food Safety of Containers and Bags on December 29, 2000. The guideline addresses food safety, degradability and physical performance of single-use food containers aiming to replace disposable EPS products.

VISIT OUR WEBSITE
www.EATware.com

CONTACT US
Glory Team Industrial Ltd.
4510 Regent Street Suite 3
Madison, WI 53705 USA
Ph: 608 836 8553

Glory Team Industrial Ltd.
23/F Westin Centre
26 Hung To Road
Kwun Tong, Kowloon, HK
Ph: 852 2295 1818

Posted by Industrial-Manufacturing at 10:24 PM | Comments (0)

A Review of the Edible Oils Market in Argentina Including the Main Oil Dealers, Brands and Concentrated Producers

Dublin (PRWEB) November 3, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26857) has announced the addition of Edible Oils in Argentina 2005 - Spanish Version to their offering

This research analyses the industrial sector of edible oils in Argentina manufactured from oily grains, oilseeds and olive, involving the performance of local production and distribution of both crude oils for export, and refined and fractionated ones for domestic consumption in home, institutional and industrial markets. Likewise, this report shows the strategies and shares of oil dealers, concentrated producers and retail channel brands.

For more information visit http://www.researchandmarkets.com/reports/c26857

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

Posted by Industrial-Manufacturing at 10:23 PM | Comments (0)

November 02, 2005

Dr. Paulo’s ‘Ohana Kona Coffee Farms Launches, Makes Available Fine Gourmet Kona Coffee Beans and Premium Macadamia Nuts from the Exclusive Kona District of Hawai’i

Today, Dr. Paulo’s Kona Coffee and Macadamia Nut Farms announces the official launch of the company and Website, www.drpauloskonacoffee.com. Dr. Paulo’s Kona Coffee Company is a grower and roaster of single estate gourmet coffee beans grown on the western slopes of the Hualalai and Mauna Loa volcanoes in the world-renown Kona District of the Big Island of Hawai’i.

(PRWEB) November 3, 2005 -- Announcing the launch of Dr. Paulo’s ‘Ohana Kona Coffee Company, making available fine gourmet Kona coffee beans and macadamia nuts from the exclusive Kona District of Hawai’i.

Today, Dr. Paulo’s Kona Coffee and Macadamia Nut Farms announces the official launch of the company and website, www.drpauloskonacoffee.com. Dr. Paulo’s Kona Coffee Company is a grower and roaster of single estate gourmet coffee beans grown on the western slopes of the Hualalai and Mauna Loa volcanoes in the world-renown Kona District of the Big Island of Hawai’i.

“Each cup of Kona coffee from our ‘ohana (family) of farms is as rich as the land on which it was grown,” said Paul Sterling, PhD, owner of Dr. Paulo’s Kona Coffee Company. With the Big Island of Hawai’i being one of the most remote places on earth, situated in the Pacific Ocean, Kona has one of the purest environments in the world for growing coffee. The soils of Hawai’i, being a volcanic island, are extremely rich. In addition to excellent growing elevations ranging from 700 to 2400 feet above sea level, Dr. Paulo’s farms have nearly perfect soil, rainfall, and hours of sunshine and cloud cover.

The Kona coffee region of Hawai’i is the world of the small coffee farm. The state of Hawai’i remains the sole U.S. producer of commercially grown coffee, and Kona coffee is truly rare. There are over 650 coffee farms in Kona with an average farm size of 3 acres. The annual Kona coffee production exceeds 2 million pounds of green (unroasted) coffee beans which represents just a tiny fraction of the total world coffee production.

Since 1999, Sterling has carefully cleared the land, planted new trees using seeds from the most productive trees, cultivated and tended to their growth, and is now harvesting using traditional methods.

“Our ‘ohana and the relationships we have nurtured is what makes our Kona coffee and macadamia nut trees special,” continues Sterling. “Working side by side throughout the entire process ensures quality you can taste.”

Dr. Paulo’s ‘Ohana Kona Coffee Company is a grower and roaster of single estate gourmet coffee beans and premium macadamia nuts grown exclusively on the family of farms located in the Kona District. The Company is committed to providing the finest quality coffee and macadamia nuts in the world while maintaining respect for the traditions and the land on which it is grown. The Company is a member of the Kona Coffee Council and the Specialty Coffee Association of America.

Posted by Industrial-Manufacturing at 11:53 PM | Comments (0)

Ottawa, KS Company Wins Three More International Food Industry Awards

MyHotSauces.Com L.L.C. has won three more international awards for flavor at the 2006 Scovie Awards Competition.

(PRWEB) November 2, 2005 -- MyHotSauces.Com L.L.C. is proud to announce that we have won three (3) more awards at the 2006 Scovie Awards. We are now up to a grand total of thirty four (34) awards.

The awards are:
1st Place Chipotle Salsa Category: Monty's Party Picante - Black Beans & Corn Chipotle
2nd Place Hot Salsa Category: Monty's Party Picante - Medium Hot
3rd Place Chipotle Salsa Category: Monty's Party Picante - Chipotle

"It just keeps getting better all the time," says Monty Fritts, the owner of MyHotSauces.Com L.L.C. "We are so pleased to be awarded these awards from Dave and his crew, the Scovies were the first awards I ever entered and to continue the winning with them, it is a great honor."

Are You All Ready To Get Sauced?

Posted by Industrial-Manufacturing at 11:53 PM | Comments (0)

CropTrak™ Software adds Enhanced Support for Wireless Smart phones and GIS to Deliver Cost Savings and Productivity Gains

ScanControl, provider of data collection solutions that “put crop management in the palm of your hand” for vineyards and agribusiness, announced new enhancements to CropTrak™ software, providing enhanced support for Wireless devices / smartphones, GIS, GPS, barcode technology and scalable connectivity resulting in on-demand crop management and implementation of sustainable farming.

Pleasanton, CA (PRWEB) November 2, 2005 -- ScanControl, a global provider of data collection solutions that “put crop management in the palm of your hand,” announced enhanced scalable support for smart phones, Wireless devices, GIS, and barcode technologies in CropTrak™ software, providing vineyards and diverse agricultural businesses with on-demand, cost saving crop sampling and field operation reporting.

CropTrak’s new “Sync over Cellular” wireless synchronization eliminates delays in field data collection by connection through cellular networks to instantly enter and remotely synchronize field data. The benefit of on-demand reporting of crop status and field operations is automatically obtained through immediate updates to databases and spreadsheets, without the time, cost, and labor of returning to the office to manually enter new information.

Newly scalable connectivity to PDAs and Wireless devices, meets the needs of growing agricultural businesses and globally distributed operations. These new CropTrak enhancements enable one server to economically manage multiple crop sampling and field data processes from a variety of sites, as well as support scalable connection of hundreds of handheld devices used by field personnel. Barcode integration delivers the means to track equipment use, maintenance, and other field resources, or tie specific growing operations to a particular code or location.

Interactive Mapping through direct GIS integration solves the challenge of linking and correlating data to specific growing operations. CropTrak equips users with the ability to easily configure data collection and operations management for single or multiple crops, at one site or multiple growing locations. GPS integrated smart phones pinpoint and correlate data collection to particular locations, and then visualizations are presented in an internet-based digital map format. Trends in growth, crop quality and use of field and labor resources are immediately displayed providing the capability to identify quality assurance challenges, and measure operational performance. Ultimately, GIS based graphical visualization leads to faster, more informed decisions and actions by vineyard personnel, agribusiness managers and executives, resulting in improved product quality, and productivity.

“Many growers and agribusinesses are seeking improvements to enhance their bottom line. These newly announced enhancements effectively place CropTrak software as the value leader in crop data collection, and grant growers an efficient and economical solution for crop management.” Said ScanControl CEO, Rob Wood. “Our clients gain an instant understanding of cost and quality variables, as well as rapid identification of market timing opportunities that were previously difficult to manage.”

Users of CropTrak software have found that their operations are more responsive to business partners, such as distributors, vintners and other customers dependent on crop timing. This enhanced ability to manage market timing, control quality, and improve processes through faster information results in reduced waste and substantial decreases in operational costs. After implementing CropTrak, one grower reported cost savings greater than $100,000, due to a 30% reduction in seasonal labor costs. In addition, most CropTrak™ installations deliver ROI within three to four months.

For additional information about this release, contact Rob Wood. A crop management system that provides in-field sampling of crop quality, by marrying handheld technology to server database reporting, CropTrak has established itself as the leader in providing value solutions to agriculture and other land management industries. Users of the CropTrak system, use PDAs in the field to collect crop data, such as sugar sampling for wine grapes, and then update information through synchronization. CropTrak with support for wireless devices and GIS is available internationally, and is currently deployed in vineyards, and agricultural businesses in the US, Canada, Portugal, Australia and Mexico. Centrally hosted Enterprise solutions, and customized integration services for GIS/GPS, barcode and OBDC-compliant applications are available by contacting ScanControl, Inc. Installations by clients with global operations have proven the worldwide accessibility and appeal of CropTrak™ software.

Based in Pleasanton, CA, ScanControl Inc. puts crop management in the palm of your hand, through cost effective, interactive solutions that optimize data collection, storage and reporting. With client installations worldwide, CropTrak™ is the proven value leader for data collection and crop management solutions for the vineyard industry and diverse agricultural enterprises. For more information please contact us or visit our website. To view an online demonstration of CropTrak™, please visit http://www.scancontrol.com/demo/flashcheck.html

Posted by Industrial-Manufacturing at 11:52 PM | Comments (0)

Mecmesin Introduces New Quality Testing Machines Designed Especially for Use on Production Floor

A new range of console-controlled compressive and tensile testing machines has been developed by Mecmesin - the specialist in designing and manufacturing force measurement equipment for quality control testing.

(PRWEB) November 2, 2005 -- Mecmesin has introduced a new range of compact systems for quality control testing in manufacturing. MultiTest-x test frames assess quality of manufactured products, components and materials by measuring the ability of samples to sustain applied loads - in tension or compression.

The MultiTest-x has been designed especially for operation in production areas. It is a stand-alone system with an integral LCD control console making it ideal for use in environments which would not be suitable for PC-controlled systems. The system is lightweight yet rugged with a particularly small ‘footprint’.

Up to five test procedures can be created and stored with associated calculations and pass/fail criteria. Once programs have been developed they can be password-protected. Subsequent shop floor operation could then hardly be simpler – a matter of loading a sample, pressing the [Start] button and waiting for test results to be displayed.

When more sophisticated analyses are required, the software supports RS232 communication with external devices, e.g. PCs or dataloggers, enabling test procedures and results to be downloaded, archived and processed.

The system allows cyclic testing and features real-time compensation for deflection of the test frame, fixtures and loadcell – making it particularly suitable for spring testing and simple materials testing applications.

Single-column MultiTest-x systems are currently available with capacities of 1kN, 2.5kN and 5kN, but twin-column machines with substantially greater load capacities are planned for the future.

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

Tradition Meets the Urban Reality, Thanksgiving at Home? They Don't Think So

In a city like New York holiday events are moving out of the home. Whether it is Thanksgiving, Christmas or New Years, urbanites are increasingly deciding to plan their celebrations in restaurants and bars. It is all about logistics and practicallity. New Yorkers seem to have less time and less space to entertain and look for places that can give them the ambience and conveinence that they need for a joyous occassion. Marion's on the Bowery is one of those places.

(PRWEB) November 2, 2005 -- Marion's Continental Restaurant & Lounge in downtown Manhattan has been serving a traditional Thanksgiving dinner for years. Most of the clientele for this special holiday return year after year because of the comfortable atmosphere, the delicious and yet inexpensive traditional menu and of course for the wonderful selections of wines and cocktails that New Yorkers expect and enjoy on this special occassion.

There are so many things to do on a day like Thanksgiving and the idea of cooking and serving in the typical New york apartment causes our customers to say "Why? Let's go to the parade and then to Marion's because it will be perfect."

Thanksgiving Menu 2005
$34.95 per person
(16.95 kids 14 and under)

Pumpkin and Sage Bisque
with gorgonzola and crispy wellfleet oyster

Baby Spinach Salad
with roasted seckle pears, hazelnut crusted goat cheese and our lemon truffle vinaigrette

Organic Amish Turkey
apple sausage stuffing, cranberry-kumquat sauce, haricot vert with caramelized shallots, corn scallion mashed potatoes and baby brussel sprouts with walnuts

Vegetarian Option
Vegetable Wellington
truffle spinach, vegetable pate, portabella meshrooms wrapped in a puff pastry shell

Pumpkin Pie with fresh whipped cream

Raspberry Truffle Cake

Honey Crisp Apple Crumb Pie

More information at http://www.marionsnyc.com

Posted by Industrial-Manufacturing at 11:50 PM | Comments (0)

Flor de Sal USA Announces The Opening of Their East Coast Distribution Center for Their Hand-Harvested, Traditional Sea Salts

Flor de Sal USA, exclusive importer of the award winning salts produced by Necton S.A. of Portugal, under the Belamandil brand, announces the opening of their east coast distribution center in New York state.

Seattle, WA (PRWEB) November 2, 2005 -- Flor de Sal USA, exclusive importer of the award winning salts produced by Necton S.A. of Portugal, under the Belamandil brand, announces the opening of their east coast distribution center in New York state.

“We are excited to get the warehouse stocked full of product. After the feedback we received from our customers and peers in the industry, we knew we needed a place on the east coast that could deliver product timely,and keep freight costs down,” said Brian Batts, Managing Partner, Flor de Sal USA.

Batts continued, “This warehouse allows us to keep product close to our customers, and allows us to turn on a dime to meet their needs.”

About Necton's Gourmet Sea Salt Products:

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

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

About Flor de Sal USA

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

Additional information on Necton’s products can be found at http://www.flordesal.net , or by contacting Flor de Sal via email at e-mail protected from spam bots or by phone at (206) 407-3882.

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

Specialty Food Manufacturer’s Forum Creates Small Business Alliances

Internet group has evolved into a forum where small business owners in the food industry can discuss issues and report accomplishments in a global arena.

Gilroy, CA (PRWEB) November 2, 2005 -- In today’s economy where Big Oil is bringing in billions of dollars in profits per quarter and the retail industry is dominated by giants such as Wal-Mart; what is to become of the small business owner? Is there any way for them to compete or even survive alongside such retail goliaths in today’s market?

Ron Levi of Innuendo Enterprises LLC and Christine Hansico of Serendipity Gourmet Specialties seem to think so. The Specialty Food Manufacturers support group they run on Yahoo Groups is proof of that. The online support group was started by Christine as a way to interact with other specialty food manufacturers. Ron Levi joined earlier this year as co-moderator and performs promotional functions for the group.

SF Makers has evolved into a forum where small business owners in the food industry can discuss issues and report accomplishments in a global arena.

The real benefit however, is in the alliance these small businesses have formed. They now possess the ability to combine the collective power of their businesses to realize the benefits a much larger company might receive. By collaborating whenever possible this alliance is able to generate more purchasing power, more marketing power and a diverse think tank to grind out any challenges that may arise.

Currently this Yahoo Group has distinguished members such as David Hirshkop of DAVE’S GOURMET, and Janis Dalessandro of D’Oni Enterprises, as well as an array of award winning specialty food makers such as 35 times award winner Monty Fritts of myhotsauces.com LLC. Members can be at any point of business, from start-ups to veterans, and mentoring of new business owners is both encouraged and supported.

While collaborations such as this do not put today’s small business owners in a position to topple retail titans, it does permit them to be more competitive.

For additional information visit http://www.chile-heads.com, contact: Ron Levi at Innuendo Enterprises LLC, 8010 El Matador Drive, Gilroy, CA 95020 (408)847-4047.

Innuendo Enterprises LLC:
Manufacturers of Bucky Goldstien’s Hot Sauce, Baboon Ass Brand Hot Sauces, and Two Goombaz Gourmet Italian Gravy

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

In the United States Soy-Based Food and Drinks Offer an Alternative Source of Protein to a Consumer Which has Resulted in a Number of Health Benefits

Research and Markets (researchandmarkets.com/reports/c26594) has announced the addition of Soy-Based Food and Drink in the United States to their offering.

Dublin (PRWEB) November 2, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26594) has announced the addition of Soy-Based Food and Drink in the United States to their offering.

Soy-based food and drinks provide an alternative protein source for consumers who have reduced or eliminated animal proteins from their diets. Besides providing a vegetable-sourced protein, soy is credited by the FDA with providing a number of measurable health benefits, including heart health. Other soy-based claims under consideration by the FDA, such as cancer prevention and estrogen replacement, have not been approved as of December 2004. However, these claims remain in the public view through media efforts.

The lack of FDA backing has proven problematic for the industry, as some consumers are becoming more skeptical about soy. Lost enthusiasm by consumers for the market can be seen in the sales figures in this report. The decline in usage of these products may point to a change in consumers' interest in the soy foods currently on the market or suggest an overall change in their attitudes towards soy as an ingredient or platform for health.

Although the interest in soy may be slowing, we do not expect the market to suffer a major decline. Rather, it is more likely that the soy market will move into a more stable, mature phase, with specific segments continuing to show notable growth. For example, soy milk, a product constantly being improved in both taste and presentation, grew 63% in the years covered by this report. This growth will take place at the same time as a decline in other soy product segments such as cheese, in which the transition from animal to vegetable protein is not as successful.

This report focuses only on food and drinks that meet at least one of the following criteria:
Soy is the principal or exclusive protein element in the product.
The product makes a soy-health claim.

To best illustrate the dynamics of the market, this report covers segments that show the greatest sales volume and activity across all channels in this segmentation analysis.

The following soy-based products are included in this report:
energy bars and gels
dairy alternatives (soy milk, cheese, yogurt, frozen desserts)
frozen and refrigerated meat alternatives
cold cereal
frozen entrees, pizza, and convenience foods
condiments

For more information visit http://www.researchandmarkets.com/reports/c26594

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

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

Israeli Gold™ Extra Virgin Olive Oil Wins 2005 Best New Oil at Kosherfest

Single-note Manzanilla varietal named Best New Oil at the world’s largest kosher food tradeshow.

Springfield, MA (PRWEB) November 1, 2005 -- Israeli Gold™ Extra Virgin Olive Oil, Manzanilla varietal, imported from Israel and distributed by The Harrington Trace Corporation, won “Best New Oil, Vinegar or Salad Dressing Item” at the Kosherfest 2005 Best New Product Competition in New York City. Kosherfest, the world’s largest showcase of kosher food products with over 375 companies from around the world displaying thousands of items, will take place in New York November 15th and 16th. Judging for the New Product Competition took place in New York on October 27th.

Israeli Gold™ Extra Virgin Olive Oil, Manzanilla, a single-note oil pressed solely from Manzanilla olives grown in central Israel, is fruity with a hint of spiciness. The oil is bottled in a distinctive 375ml (12.7 fl. oz.) cobalt blue bottle with bar-top stopper. Israeli Gold™ Extra Virgin Olive Oil is also available in single-note Barnea and Soury varietals.

John McBride, President of The Harrington Trace Corporation, said “We set out to bring the finest olive oils from Israel to the American gourmet consumer with our Israeli Gold™ line. I am very pleased that our efforts have been recognized with this prestigious award.”

The Harrington Trace Corporation is a privately-held gourmet food and beverage import company headquartered in Springfield, Massachusetts.

Israeli Gold™ is a trademark of The Harrington Trace Corporation.

Contact:

John McBride
President
The Harrington Trace Corporation
(413) 303-1290
http://www.harringtontrace.com

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

Lake Champlain Chocolates Introduces Limited-Edition Old World Truffles

Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced a limited-edition gift box of Old World Truffles. The new line is available exclusively at LCC retail stores in Vermont and by mail order (1-800-465-5909 and www.lakechamplainchocolates.com).

(Burlington, VT) Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced a limited-edition gift box of Old World Truffles. The new line is available exclusively at LCC retail stores in Vermont and by mail order (1-800-465-5909 and www.lakechamplainchocolates.com). Made in small batches from the finest all-natural ingredients, Lake Champlain Chocolates are carefully crafted by chocolatiers who are fanatical about creating chocolates with the honest individuality, charm, quality, and freshness which are synonymous with the spirit of Vermont.

“Inspired by ingredients and cultures from around the globe,” explained Jim Lampman, founder and president of LCC, “Old World Truffles offer serious indulgence for discerning chocolate lovers, rewarding them with complex, sophisticated taste combinations.”

Old World Truffle Flavors:
Spiced Sumatran (Indonesia) - roasted Sumatran coffee infused in dark chocolate ganache, with a hint of lemon

Fresh Mint (Europe) - garden fresh mint blended with dark chocolate ganache

Aztec (South America) - cayenne, cinnamon & vanilla in dark chocolate ganache, with citrus undertones

Orange Cardamom (Middle East) - cardamom in dark chocolate ganache, with candied orange zest

Raspberry Pink Peppercorn (Asia) - spicy-sweet pink peppercorn & raspberry essence in milk & dark chocolate ganache

This special release of limited-edition Old World Truffles is showcased in a 25-piece assortment featuring five of each of the five flavors. They are available from November through December 2005, while supplies last.

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

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

Gluten-Free Living Publishes an In-Depth Analysis on How the New Food Allergen Labeling Law Will Affect Celiacs

Gluten-Free Living takes another look at salad dressings, glucose syrup and modified food starch.

(PRWEB) November 1, 2005 -- Starting January 1, 2006, food processors will have to label in “plain English” the top eight food allergens, including wheat. Wheat is also the most common source of the gluten protein that those who follow a gluten-free diet have to avoid. Previously there were several FDA labeling exemptions that allowed processors to leave wheat, and thus gluten, off the label. These exemptions made it very difficult for people with celiac disease to choose safe foods.

In the special section on the new law, Gluten-Free Living also reports on how it will affect food companies. “New Year, new labels” uses an actual food label to show celiacs the two different ways of reporting gluten-containing ingredients. Associate Editor Amy Ratner also explains why “wheat” might show up on a label for a product originally considered gluten-free. Editor and Publisher Ann Whelan explores what “gluten-free” on a label really means and explains the need for a universal definition of gluten-free.

Salad dressing and vinegar continue to be an area of major confusion for celiacs and “Toss Worries Away” will give celiacs great peace of mind. Whelan, known nationally for debunking many food myths, tells readers that the vast majority of salad dressings and vinegars do not contain gluten. More importantly, she explains why.

“When wheat is not a worry” looks at the science of food processing as it relates to ingredients such as glucose syrup and modified food starch and explains why they are gluten-free. The Editors also answer reader’s questions about ketchup, mustard and even milk. A vendor news page, “New for you,” features gluten-free products just out on the market—including a quick and easy microwaveable chocolate cake.

Bold, colorful pictures, a book review and gluten-free vendor advertisements accompany the well-researched articles, producing a publication that tackles tough issues and lifestyle concerns with equal assurance.

Celiac disease is an autoimmune problem that results in a dangerous sensitivity to gluten, a protein found in wheat, rye and barley. The patient is “cured” by following a gluten-free diet, which comes with many restrictions and challenges.

A commitment to in-depth research and careful presentation of factual material has made Gluten-Free Living the best source of life-saving ingredient information for those who follow a gluten-free

Practical information is available on the Gluten-Free Living website as well as back issues and a starter kit for newly diagnosed celiac. For more information, call 914-741-5420 or visit www.glutenfreeliving.com.

Posted by Industrial-Manufacturing at 11:45 PM | Comments (0)

World Vegan Day Award for UK Pioneer of Soya Milk and Dairy Free Chocolate

The Vegan Society have named Arthur Ling, the founder of Plamil, as winner of the lifetime achievement category at the annual World Vegan Day Awards.

(PRWEB) November 1, 2005 -- Adrian Ling, Arthur’s son and MD of Plamil said, “It’s so sad that my father died before he received this award. He would have been so honoured that his achievements had been recognized by the organisation he’d helped to build. He’d won awards before but this one would have been very special to him.”

Plamil intend to honour the memory of Arthur Ling by carrying on the great tradition of innovation that the company’s ethos is founded on.

They are still a relatively small company, but this allows them the luxury of being very responsive to market trends, and the freedom to make new ideas a reality in a very short space of time.

The new Plamil sugar free, dairy free, vegan chocolate was launched in a matter of months following a conversation with London Nutritionist Yvonne Bishop-Weston.

To his parent's horror, Arthur Ling became a vegetarian at the age of seven, in 1926 after he witnessed a fish being killed at the seaside and then vegan a few years later in his teens before the word vegan had even been invented. He kept notes of a lecture given in 1938, titled "Health without dairy produce", which influenced him greatly.

Arthur worked at the London Vegetarian Society, and after the Second World War became an active member of the new Vegan Society, created by Donald Watson in late 1944. For a few years Arthur had his own Health Food store, and also served on the council of the National Association of Health Food Stores. (NAHS)

Anything but a typical vegan, Arthur was an accountant. In the post war years he launched a company called Solflower Ltd, based in Wales, created to produce bio-diesel from Sunflowers. Unfortunately this project was 50 years ahead of its time and did not enjoy commercial success despite substantial Government backing.

Arthur is best known for his work at Plamil and at the Vegan Society. From his association with the Vegan Society in the 1950's he joined a group interested in producing a non-dairy milk.

Later Arthur attended a meeting called for by Leslie Cross, who later gave it the name, the Plantmilk Society. After tireless work by Arthur and Leslie this society eventually became Plantmilk Ltd, to which Arthur dedicated himself. (Many years later Plantmilk Ltd changed to Plamil Foods Ltd.)

In 1965 It produced the first widely distributed Soya milk.

When Arthur’s son Adrian joined the company they invested in machinery to make the famous Plamil dairy free chocolate.

Arthur loved Pitman's shorthand, having been introduced to it on a work placement in 1934. His interest perhaps not a coincidence, as in 1898 the first Health food store came into existence was founded by a Henry James Cook, who named his store Pitman Health Food Store in honour of the vegetarian Sir Isaac Pitman the inventor of shorthand.

In 2001 Arthur was awarded the newly created Henry James Cook Award for "his life's work in the development and production of vegan foods especially for the introduction of the first plant-derived vegan milk in the United Kingdom". This was Arthur's most cherished award but the Vegan achievement award from The Vegan Society would have taken pride of place by its side.

Plamil Chairman, Harold Atkinson, picked up the award on Arthur’s behalf at The Vegan Society’s award ceremony in Bristol.

Other winners included, Lush, Redwood Foods, Yaoh, Sam Smiths and Vegan Pub/Bar in Glasgow Mono.

Editors Notes

http://www.plamilfoods.co.uk

http://www.vegansociety.com

http://www.veganviews.org.uk/vv37/vv37arthurling.html

http://www.vegsoc.org/members/history/100ago_1.html

Posted by Industrial-Manufacturing at 11:45 PM | Comments (0)

Good Reasons to Share Compensation Information with Employees

Employees are often in the dark when it comes to why they make their specific salaries, and what the term “compensation” fully means. As a result, they feel underappreciated and frustrated with their employer. Before you know it, they are looking for employment elsewhere. This situation could be avoided by sharing compensation information with employees.

New York, NY (PRWEB) November 1, 2005 -- One of Astron Solutions’ popular consulting services is administering employee surveys. As we read through the many anonymous responses, we tend to see similar answers when it comes to the question of compensation, including
• “My pay is too low”
• “I do more than others in my department but make the same salary”
• “I could work at (insert name of rival organization here) and make more money.”

This tells us, as compensation specialists, that employees are often in the dark when it comes to why they make their specific salaries, and what the term “compensation” fully means. As a result, they feel underappreciated and frustrated with their employer. Before you know it, they are looking for employment elsewhere.

“Compensation programs are a vehicle by which an organization communicates to employees its mission, vision, values, and the strategic priorities that must be focused on. How we pay our employees also communicates their value to the organization, regardless if the value is driven by external forces such as supply and demand,” said Michael Maciekowich, National Director, Astron Solutions.

Open communication and comprehensive training with your employees regarding their compensation packages not only increases satisfaction but also increases buy-in. Honesty goes a long way. If, for example, your organization had a difficult year and this fact will be reflected in pay cuts or smaller pay increases, let your employees know. By sharing information, both good and bad, your employees will feel trusted and respected, and will understand why certain compensation decisions have been made.

The benefits of sharing fiscal information with employees can garner impressive results. WorldatWork’s 2002 Knowledge of Pay study, which surveyed more than 6,000 managers and employees in the United States and Canada, revealed that increased knowledge regarding an organization’s pay system not only improved retention, but also increased employees’ willingness to refer friends and family to the organization. By
eliminating the “us and them” mentality, employers found that loyalty increased as well as their status as an employer of choice within their communities.

“The more successful organization will make every effort to communicate the following to their employees:
• the compensation philosophy and strategy of the organization;
• the balance between external market demands and internal job value in determining pay levels;
• the impact of the cost of health benefit programs on determining base pay levels;
• how performance and contribution are to be rewarded; and
• the influence of current fiscal realities on the ability to fund compensation programs.

Each of these elements requires that the organization take the time to ‘treat their employees like adults’ and share critical strategic and financial information so there is a better understanding of how their pay is determined,” explained Maciekowich.

Once you have opened the discussion with your employees, clearly explain the monetary value of the numerous offerings of your complete compensation package including base pay, benefits, incentives and reward / recognition programs. Also, don’t be afraid to institute pay-for-performance programs that reward high achievers.

Today's workers are loyal to themselves first and their organization second. Because of this, employers should start thinking of different kinds of compensation. When meeting with your employees, be sure to ask for feedback to find out what they would like to see in their compensation package. You may be surprised to find that some employees value additional time off as much, if not more, than extra pay. Others may have child care needs or be concerned with having a good family dental plan. Be open to new ideas in compensation and explore the possibilities of incorporating them into your organization’s plan.

Once you open the lines of communication with your employees, be sure to follow up and encourage ongoing feedback. By doing this, you may find that your next employee survey is filled with responses such as, “I know I am appreciated,” “I’m happy with my salary and benefits,” and even “Thank you.””

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

The Lunch Time Food Market Remains Stagnate With Only a Growth of $1 Billion From 2000 – 2005

Research and Markets (researchandmarkets.com/reports/c26559) has announced the addition of Lunchtime Eating in the United States to their offering.

Dublin (PRWEB) November 1, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c26559) has announced the addition of Lunchtime Eating in the United States to their offering.

By the end of 2005, sales of lunch-time foods are expected to show almost no growth since 2000. At constant 2005 prices, the market will reach $56 billion increasing marginally from $55 billion in 2000. There are several factors tied to this flat-lining market (beginning with how lunch is perceived), but the real tipping point is how Americans function in the workplace. For most American workers, the traditional "lunch hour" is gone. Instead, most are taking a mid-day break of 30 minutes or less. While most workers are eating at their desk or in the cafeteria, those venturing outside of the work walls do not usually travel more than a few miles to get something quick.

Contributing factors for this diminishing lunchtime consist of long workdays, longer commutes, and increased demands at work. Others suggest that workers are working through lunch in order to get home quicker. Rather than a discussion of the specific foods eaten, this report examines the work week and the lunch-time culture. We will uncover how many workers skip lunch and why, where employees obtain their lunch, and what else workers are doing during their mid-day break.

With the increased demands of work, family, and personal life, along with the perception that lunch is not important, consumers will continue to "grab and go." Food manufacturers, restaurants, grocery stores, C-stores, workplaces, vending, car manufacturers, and service-oriented businesses that provide products and services to allow consumers to eat quickly while accomplishing other things, should expect increased demand.

This report defines the scope of lunch-time eating to include typical lunch hours during the work week Monday-Friday. In the case of shift workers the term lunch hour can include lunch breaks scheduled for night hours or weekend hours. Excluded from this report are lunches outside of scheduled work hours, such as during weekends or vacation time.

For more information visit http://www.researchandmarkets.com/reports/c26559

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

Posted by Industrial-Manufacturing at 11:43 PM | Comments (0)

Easy Holiday Dessert Ideas in Free Edwards® Recipe Booklet

Winning recipes from Indulgence Contest featured.

Atlanta, GA (PRWEB via PR Web Direct) October 31, 2005 -- Just in time for the holidays, gourmet dessert maker Edwards is delivering shipments of a free recipe booklet, "Quick & Easy Desserts," to participating grocers nationwide. Georgia-based Edwards is best known for its No. 1 selling Key Lime, Lemon Meringue and Georgia Pecan pies.

"The holidays are just around the corner and these recipes are delicious and easy to prepare," said Melinda Pritchett, Edwards Brand Manager. "Consumers will find that with Edwards, they don't need a lot of time or culinary experience to prepare these Quick & Easy restaurant-quality desserts."

Winning desserts from this year’s "Edwards Invent Your Own Indulgence" national dessert contest are showcased in the recipe booklet. Chef favorites include: "Georgia Pecan Sweet Potatoes" by Grand Prize winner Bonnie Hicks of Lancaster, Ohio; 2nd Place winner "Temptational Key Lime Macaroon Pops" created by Susan Scarborough of Fernandina Beach, Fla.; and "Key Lime Tiramisu" which won 3rd Place for Elise Lalor of Issaquah, Wash.

"Contestants submitted some fabulous recipes which incorporated our desserts and we're very proud to share them," explained Pritchett. Edwards "Quick & Easy Desserts" recipe booklet contains valuable coupons and a mail-in rebate offer good for a free pie. No purchase is required. Look for the free recipe booklet in the Edwards Pecan displays at participating grocers, online at www.edwardsbaking.com, or by sending a self-addressed, stamped envelope to Edwards, Consumer Affairs Department, Attn: Quick & Easy Recipes, 2855 Rolling Pin Lane, Suwanee, Georgia, 30024.

Indulgence finalists recently competed at the Schwan's Bakery Innovation Center. Entries were judged by Chef Fritz Schultz and Chef Kit Kiefer, Corporate Executive Chefs for Schwan's Bakery, Inc., which sells Edwards desserts. Each recipe was judged on ease of preparation, creativity, appearance, and taste. This holiday season serve one -- or several, of these gold-medal desserts.

Comfort Gourmet Sweet Potatoes: Bonnie, an American Eagle pilot based at Chicago's O'Hare Airport, claimed the Grand Prize for her comfort gourmet sweet potatoes. Using Edwards Georgia Pecan Pie her "Georgia Pecan Sweet Potatoes" is topped with lightly-toasted marshmallows, cinnamon and nuts. It doubles as a side dish or dessert. Bonnie won a week-long, gourmet getaway for two valued at $5,000 at the CuisinArt Culinary Resort and Spa in Anguilla, British West Indies.

Key Lime Designer Pops: 2nd Place winner Susan created "Temptational Key Lime Macaroon Pops" with Edwards Key Lime Pie Slices. Susan, an artist, wife and mother of four, fashioned a regional favorite into a whimsical gourmet treat that's fun to eat. Served on popsicle sticks and smothered with rich chocolate, this dessert is fun to make and share.

Trendy "Tini" Tiramisu: 3rd Place winner Elise, co-owner of a travel agency, serves her winning dessert in martini glasses reflecting her worldly, white table linen style. Garnished with dark chocolate shavings, raspberries and inspired by the classic Italian tiramisu, Elise's "Key Lime Tiramisu" can be prepared in advance and set on the table before guests arrive. Made with Edwards Key Lime Pie Slices, this festive dessert adds a distinctive gourmet finish to any occasion.

Edwards gourmet desserts are found in grocer's freezers nationwide as whole pies and in two-slice packages. Award winning dessert flavors include the best-selling Chocolate Crème made with HERSHEY’®S, OREO® and Turtle among others. The Edwards Baking Company was founded in 1950 by namesake Tom Edwards as a small retail bakeshop in Atlanta. Edwards desserts are manufactured and distributed by Schwan's Bakery, Inc. based in Suwanee, Georgia.

Media Contact:
Deb McGhee Speights
Veux Marketing, Inc.
770-925-4857 (Office)
404-871-8444 (Pager)

Posted by Industrial-Manufacturing at 11:42 PM | Comments (0)

Advanced ID Corporation, A Leading Radio Frequency Identification / RFID Company Supports New AIM Report; Research & Products Move Forward

Testing conducted at Kansas State University, as well as pilots being conducted by several wildlife management groups, have shown that UHF RFID can be used for food animal ID and is compatible with farming and ranching practices used in North America.

Calgary Canada (PRWEB) October 31, 2005 -- In 2004, after nearly three years of development, Advanced ID Corporation began commercializing its ultra high frequency (UHF) DataTRAC™ tags, readers, and trace-back management solutions that can assist in minimizing or eliminating the spread of disease and the resulting impact on biosecurity and food safety issues. Advanced ID Corporation products provide reliable and cost effective solutions for identification and trace back of livestock throughout the live animal supply chain.

Testing conducted at Kansas State University, as well as pilots currently being done by several wildlife management groups, have shown that UHF RFID can be used for food animal ID and is compatible with farming and ranching practices used in North America. This according to a report entitled "RFID for Food Animal Identification in North America" just released by AIM Global, the trade association recognized as the worldwide authority on automatic identification and mobility.

According to the report –
With the frequent transport of food animals, primarily beef cattle, across borders in North America and the recent BSE ("mad cow disease") incidents, both Canada and the U.S. have issued mandates to improve tracking of cattle. The Technical Report was developed in response to those mandates.

The Technical Report provides recommendations for the use of existing Low Frequency (LF) RFID ear tags (conforming to ISO 11784, ISO 11785, and ISO 14223) as well as Ultra High Frequency (UHF) (conforming to ISO/IEC 18000-6B, ISO/IEC 18000-6C [when published, ISO/IEC 15961, ISO/IEC 15962, and ISO/IEC 15434).

While both bar code and LF RFID ear tags have been available for a number of years, they encode only a unique animal ID, have limitations in range and require access to an external database for pertinent data. Recommendations in the technical report include provision for pertinent data to be recorded directly in memory on the ear tag, speeding data collection and animal identification.

According to the work group that developed the technical report, the use of UHF RFID offers greater range, data capacity and read/write capabilities not currently available in existing LF systems.

“For Advanced ID Corporation the publication of this report is significant because it provides clear expert and industry support for what has been achieved by our team using our UHF DataTRAC™ livestock tags, readers, and trace-back management solutions. The next step is the continued roll-out of our product and systems to the North American and global markets. ” According to Dan Finch, President & CEO, Advanced ID Corporation.

AIM Global is a trade association comprising providers of components, networks, systems, and services that manage the collection and integration of data with information management systems. Serving more than 900 members in 43 countries, AIM is dedicated to accelerating the growth and use of AIDC technologies and services around the world.

About Advanced ID Corporation:
Advanced ID Corporation (OTCBB: AIDO) is a complete solutions provider in the radio frequency identification (RFID) market. RFID provides a means for positive identification and trace-back of animals or objects that have been identified with a microchip or RFID tag.

The company has realized growth of 62% in the first two quarters of 2005, primarily through the companion animal identification segment; Advanced Pet Microchip, the largest provider of companion animal identification in Canada.

Since 1994, Advanced ID Corporation has offered a product line of over 100 items comprised of low frequency (LF) RFID microchips, identification scanners, and a proprietary pet recovery database to the companion animal and biological sciences markets. Advanced ID Corporation supplies over 3,000 organizations such as animal shelters, veterinarians, breeders, government agencies, universities, zoos, research labs and fisheries with LF RFID devices for companion animals, equines, bovines, llamas, alpacas, ostriches, aquatic species, reptiles, migratory and endangered species. Advanced ID Corporation has implanted LF microchips in over 450,000 animals, currently tracks nearly one million animals in a proprietary pet recovery database, and reunites numerous lost pets with their families each month.

Since 2001 Advanced ID Corporation has been developing and commercializing its UHF line of food-animal and wildlife identification products and systems. Advanced ID Corporation continues to be actively involved with government and industry livestock identification and trace-back projects and pilots in Australia, Canada, Brazil, Argentina, Thailand, Taiwan and the United States.

Safe Harbor Statement: Statements in this press release other than statements of historical fact, including statements regarding the company’s plans, beliefs and estimate as to projections are “forward-looking statements”. Such statements are subject to certain risks and uncertainties, including factors listed from time to time in the company’s SEC filings, and actual results could differ materially from expected results. These forward-looking statements represent the company’s judgment as of the date of this release. Advanced ID Corporation does not undertake to update, revise or correct any forward-looking statements.

For a complete press kit or to schedule an interview:

Contact:
Loran Hickton
President
Salmon Creek Public Relations Inc.
Office Phone: 360-571-5560
Cellular Phone: 360-910-2636

Posted by Industrial-Manufacturing at 11:41 PM | Comments (0)

Advanced Instruments Introduces Model 4250 Cryoscope

CHICAGO (PRWEB) October 31, 2005 -- Advanced Instruments, a leading laboratory instrument provider to the food and dairy industry, introduced its Model 4250 Cryoscope today at the Worldwide Food Expo in Chicago. The diagnostic instrument, which dairy labs use to measure the water content in milk, incorporates a new design and electronic technologies that enhance usability, accuracy, and reliability.

“The Model 4250 sets the standard for precision, accuracy, and ease of use,” said Ken Micciche, director, marketing, Advanced Instruments. “It builds on our heritage of leadership and value by incorporating advanced electronic technologies and a new highly functional design to meet our customers’ expectations. With its capability to test cow, goat, sheep, and buffalo milk, this versatile instrument is ideal for all dairy processors, including specialty milk producers,” he said.

The single-sample cryoscope includes the following new features to enhance usability and make it easy to update:
- Multiple language capability
- On-board printer
- Test results stored in memory for later recall
- Downloadable software upgrades

“Our new cryoscope’s proven, reliable technology, plus 24/7 technical support, make it a perfect fit for dairy processors requiring highly dependable, accurate verification of water levels in their raw milk supply and finished products,” said Micciche.

The Model 4250 is available for immediate delivery from Advanced Instruments and its distributors.

About Advanced Instruments
Founded in 1955, Advanced Instruments, Inc. is a leading supplier of analytical instruments and test kits for the food, dairy, and industrial microbiology markets. Based in Norwood, Massachusetts, the company also produces Fiske® Associates brand diagnostic instruments and operates Spiral Biotech, Inc., and Delta Instruments as wholly-owned subsidiaries.

A worldwide network of direct sales people and independent distributors supports Advanced Instruments’ products. The company can be found online at http://www.aicompanies.com/ or contact customer service at 800-225-4034 or +1-781-320-9000.

Posted by Industrial-Manufacturing at 11:40 PM | Comments (0)

FOODCO Sets Up US$9 Million Subsidiary

New Private Share Company To Cater To Fast Food & Service Restaurant Chains In GCC

(PRWEB) October 30, 2005 -- The Abu Dhabi National Foodstuff Company (Foodco) announced that it has established a new subsidiary with a capital of US$ 9 million to focus on catering to the restaurants, hotels and other retailers in the hospitality sector.

The decision was taken at the Foodco board meeting held recently. The board has also decided that Foodco will hold 50% stake and 50% of the shares will be offered to the existing Foodco shareholders.

“The new operations are projected to generate an additional turnover of between 35 to 39% annually that will add to our already vigorous bottom line. We hope this will bring further improvement to our profitability,” said Foodco’s Managing Director and Member of the Board of Directors, Ahmed bin Ali Khalfan Al Dhahery.

“Foodco’s newly established entity will create synergy with our already established operations in the foodstuff sector. Our company is one of the leading suppliers of foodstuff and other products in the region. We are sure our new endeavour will enhance value for our shareholders, who are our strength,” he said.

Five people have been assigned to handle the management of the new company of which two are existing Foodco employees and three will be recruited shortly.

It is projected that after three years, the new company will transform into a public shareholder company & the price of one stock will be between 5 to 6 Dirhams.

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

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

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

Posted by Industrial-Manufacturing at 11:40 PM | Comments (0)

Schwan’s Bakery Donates Mrs. Smith’s® Decorate-A-Cake Dessert as Halloween Treat for Displaced, Needy Children

Schwan’s Bakery, Inc., makers of America’s favorite bake-it-fresh Mrs. Smith's® dessert, is sending pallets of comfort food to young victims of Hurricane Katrina and Hurricane Rita.

Atlanta, GA (PRWEB) October 29, 2005 -- Schwan’s Bakery, Inc., makers of America’s favorite bake-it-fresh Mrs. Smith's® dessert, is sending pallets of comfort food to young victims of Hurricane Katrina and Hurricane Rita. Schwan’s has donated enough cakes to treat 15,000 displaced and needy children in Georgia and Texas through Monday, October 31, 2005.

Teaming up with America’s Second Harvest, one of the nations largest domestic hunger-relief agencies, Mrs. Smith's desserts will be delivered through the organization’s network of charities, shelters and food banks in time for Halloween. America’s Second Harvest also supports Kids Cafes, which feed and serve children in some of the hurricane impacted cities.

“Most children celebrate Halloween by trick-or-treating in their neighborhoods and with their friends,” explained Gene Lewis, Director of Product and Planning Development for Schwan’s Bakery, Inc. “Unable to go home, Halloween may be particularly difficult. We just wanted to make sure that the children have at least one treat for Halloween. The new Mrs. Smith’s Decorate-A-Cake with Edible Decorations from Crayola™, allows children to eat their cake and play with it, too. Everything is included. All you need is a child’s imagination.”

Mrs. Smith’s Crayola Decorate-A-Cake is a vanilla frosted white cake. Initially available in Atlanta, Georgia; Dallas and Houston, Texas; and Des Moines, Iowa, this 13 oz. cake is designed especially for children ages 4 to 12. Interactive, the frozen cakes do not require baking – just thaw and eat in one hour. Rather, decorate thaw, and eat. Each cake feeds five and includes a colorful assortment of edible, sprinkly, cake-decorating supplies. The “Special Day” cake, one of two new introductions, is the all-occasion selection.

Donated cakes will be decorated by the children for Halloween. Mrs. Smith’s donations are being distributed through the Atlanta Community Food Bank, the Tarrant Area Food Bank in Ft. Worth, and the East Texas Food Bank in Tyler, Texas. America’s Second Harvest expressed appreciation for Mrs. Smith’s “generous and fun support.”

Mrs. Smith’s desserts and breakfast treats are sold by Schwan's Bakery, Inc. Schwan’s acquired Suwanee, Georgia-based Mrs. Smith's Bakeries in 2003. Mrs. Smith’s was founded in the early 1900s when Amanda Smith began baking in her kitchen. Today the brand is an American icon, best known for its high-quality ingredients and home-baked taste. Mrs. Smith's recently redesigned its packaging with a bold, blue, banner logo, more appetizing photography, and easy-to-shop, color-coded category names.

Mrs. Smith's family of products include pie shells and eight, easy-to-spot dessert categories. Categories include: Traditional Recipes, Special Recipes, Soda Shoppe Favorites, Classic Cream Favorites, Classic Cobblers, Classic Crisps, Homestyle Cakes, and Bakery Specialties. Other new additions to the Mrs. Smith's family include: Cinnabon Apple Crumb Pie, Cinnabon Coffee Cake, Cinnabon Pecan Coffee Cake, Deep Dish Berry Burst and five-flavors of Pour A Quiche. Mrs. Smith's products can be found at supermarkets nationwide. For more information visit www.decorate-a-cake.com. or www.mrssmiths.com

Contact:
Deb McGhee Speights
Veux Marketing, Inc.
(404) 975-4857

Posted by Industrial-Manufacturing at 11:39 PM | Comments (0)

E-Control Systems to Present a New Manual and Automated HACCP Control Solution for Foodservice Divisions in Schools

E-Control Systems to present a new manual and automated HACCP Control Solution for Foodservice Divisions in Schools and new handheld device (PDA) for data logging of HACCP Control Points at the School Foodservice Exhibition – The School Nutrition Association of Arizona’s Exhibition, in the Pointe at South Mountain Resonrt, Phoenix, AZ , Oct. 28-29, 2005

Chatsworth, CA (PRWEB) October 29, 2005 -- E-Control Systems, Inc., a trusted leader of hardware and software products for the foodservice industry's Online Kitchen and HACCP control, present a new manual and automated HACCP Control solution for foodservice divisions in schools and new handheld device (PDA) for data logging of HACCP Control Points into RWS™, an Enterprise-wide software solutions for the foodservice industry and commercial kitchen, including schools, hospitals, restaurants, supermarkets, convenience stores and hotels.

E-Control Systems will be showing this new manual and automated HACCP Control Solution for Foodservice Divisions in Schools and new Handheld device (PDA) at the School Foodservice Exhibition – The School Nutrition Association of Arizona’s Exhibition, in the Pointe at South Mountain Resonrt, Phoenix, AZ , Oct. 28-29, 2005

E-Control Systems, the leader in Automated HACCP systems, with hundreds of installations nationwide presents its recently announced program that allows schools districts to immediately automate HACCP in all their schools – Getting the Manual version of E-Control Systems software at no charge.
This program will help school district to meet the USDA Food and Nutrition Service (FNS) mandated guidance on implementing a food safety system in schools by the end of School year 2005/2006
Under this new promotion provided by E-Control Systems, any school district that will introduce E-Control Systems’ automated HACCP System, using Raptor Web Software™ (RWS™) into at least one of its schools will get free of charge for school year 2005/2006, a license to use the manual monitoring module for HACCP data collection for all of their other schools. This allows the school district’s foodservice department to use the same tools to manage and monitor the critical control points (CCPs) needed for food safety (HACCP) from the very beginning.

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

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

E-Control System Contact:

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

Posted by Industrial-Manufacturing at 11:38 PM | 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. The new Quiznos is definitely the best Quick Service Restaurant in South Tampa.

(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 employee of the restaurant 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 11:37 PM | Comments (0)