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December 30, 2005

Keep the Sweet in New Year’s Diets with XyloSweet

Pure xylitol sweetener provides sweet, healthy alternative to sugar.

OREM, UT (PRWEB) December 30, 2005 -- Millions of people across the country are about to commit to one of the most common New Year’s resolutions; going on a diet. In addition to eating less and exercising more, many people are determined to start cooking healthier foods. Unfortunately, in many minds, healthy is often synonymous with “no flavor,” or “no sweets.” With XyloSweet (http://www.xlear.com/xylosweet/) from Xlear, Inc., dieters will not only reduce their daily calories and carbohydrates, they can keep the sweet, flavorful foods in their diets.

XyloSweet is an all natural xylitol sweetener that provides a safe way for weight conscious individuals, and even diabetics, to sweeten everything from their morning beverage to their banana bread. XyloSweet can be exchanged for common table sugar at a one-to-one ratio, and because it dissolves, mixes and behaves like sugar, it can be used in most recipes that call for common sugar. For a sample recipe, visit http://www.xlear.com/xylosweet/recipes/.

“XyloSweet is an ideal alternative for sugar because it tastes good and provides a number of health benefits that you can’t get from other sweeteners,” said Nathan Jones, president of Xlear, Inc. “With XyloSweet, dieters can continue to sweeten their cereal and other foods without worrying about the affects of sugar. Xylitol is an all natural product and completely safe for children and adults. As a food additive, it continues to receive commendations from the medical and dental communities, including the National Institute of Health, the U.S. Surgeon General, U.S. Federal Drug Administration and the World Health Organization.”

The sweetener has a minimal impact on blood-sugar levels, making it an appropriate sugar substitute for diabetics and hypoglycemics. Xylitol is absorbed slowly by the body, resulting in a low glycemic index of seven compared to sugar’s index of 83 (or higher). In addition, because xylitol has 40 percent fewer calories, it can also be used as a sugar substitute in many of today’s popular diets. Xylitol is considered a sugar alcohol and has zero net effective carbohydrates, which means xylitol is not digested and processed by the body as a dietary carbohydrate.

XyloSweet is available through Xlear.com in single serving packets, and one, three and five pound bags. The product can also be purchased through one of thousands of retail outlets across the country; visit http://www.xlear.com/locateStore.aspx to find a local retailer.

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

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

December 29, 2005

SkylarHaley™ Introduces Stoneridge Orchards™ Next Generation Premium Infused All Natural Whole Dried Peaches

SkylarHaley, a leading food and beverage marketing company announced today the introduction of Stoneridge Orchards Next Generation Premium Infused All Natural Whole Dried Peach Wedges.

Pleasanton, CA (PRWEB) December 29, 2005 -- SkylarHaley, a leading Food and Beverage marketing company announced today the introduction of Stoneridge Orchards Next Generation Premium Infused All Natural Whole Dried Peach Wedges. Stoneridge Orchards All-Natural Whole Dried Peach Wedges are rich in Vitamins A, C, & E, and a great source of dietary fiber. “Our Peaches are handpicked from the finest orchards in the world and then carefully dried without any sulfites, preservatives, hydrogenated oils, artificial colors or flavor. We believe both our retailers and consumers are going to be very pleased with this addition to our line,” said Perry Abadir, SkylarHaley CEO. “With the introduction of our Blueberries and Strawberries in 2002 SkylarHaley was first to market next generation premium infused all natural fruits and berries and we have continued to innovate. The line has grown to include all natural Blueberries, Strawberries, Montmorency Cherries, Granny Smith Apples, Raspberries, Cranberries, BerryMix,™ Bing Cherries and today, Peaches.” Retailers and Consumers worldwide have overwhelmingly embraced the Stoneridge Orchards brand of premium infused all natural whole dried fruits and berries. SkylarHaley is accepting preorders today for deliveries in 2006. More information can be found at www.skylarhaley.com and www.stoneridgeorchards.com or by calling SkylarHaley at 925. 600. 9397.

About SkylarHaley
Founded in 2002 SkylarHaley is a leading Food and Beverage marketing company focused on bringing innovate national brands to market. We aspire to obtain a market leading position through excellence in product innovation and customer service. The SkylarHaley brands, achievONE, essn, Stoneridge Orchards, are sold through retailers worldwide and at www.skylarhaley.com. Headquartered in Pleasanton, California with offices in Ashland, Virginia, Vancouver BC, and state of the art 20,000 SQ FT packaging and production facilities in Salem, Oregon.

SkylarHaley Contacts:
Public Relations
Jeremy Smith
925.600.9397
Marketing Manager
Mila Benigno Marketing Manager
925.600.9397
Investor Relations
Peter Vermeulen
925.600.9397

© 2006 SkylarHaley LP. All rights reserved. SkylarHaley, the SkylarHaley logo, achievONE, essn and Stoneridge Orchards are either registered trademarks or trademarks of SkylarHaley LP in the United States and or other countries

Posted by Industrial-Manufacturing at 02:34 AM | Comments (0)

Free Month of Mediterranean Diet Weight Loss Program Offered at amdiets.com

amdiets.com offers free membership for one month to help jump start weight loss program.

Port Washington, NY (PRWEB) December 29, 2005 -- A free month of the Mediterranean Diet weight loss program considered to be the healthiest diet in history is now available on-line at www.amdiets.com. This plan is more satisfying than most other diets “says Ayhan, a successful Long Island restaurateur with 7 restaurants. Ayhan also markets a line of all natural Mediterranean salad dressings and other specialty foods.

According to Ayhan, “We are proud to introduce a structured weight loss plan based on the Mediterranean Diet which USA Today featured as the healthiest cuisine in the world. The recipes of the Mediterranean diet program are portion-controlled versions of what we serve in my restaurants and are delicious as well as easy to prepare. And by using olive oil and flavorful ingredients people are more likely to be satisfied and stay on the diet, and thereby more successful in their weight loss efforts.”

The nutritional content of each recipe in the amdiets.com Mediterranean Diet program is provided by Debra Grossano, MS, KD, CDN, CDE, a certified dietitian. “ The Mediterranean diet is more balanced and heart healthier than Atkins or many other diets” attests Grossano. “And many scientific studies have shown that the Mediterranean diet results in people living longer, healthier lives. “

The plans at amdiets.com are customized by dietitians and endorsed by doctors. Two online options start with the participants filling out a free profile in order to receive their calorie goals. Program One provides 28 days of recipes per month, a success journal, online nutritional counseling, and tips on eating out...all for a relatively inexpensive $19.50 per month. Program Two costs $39.50 per month and provides all of the above plus a food pack consisting of 2 items which are used in the recipes. Participants also purchase fresh seafood, meat, vegetables and other items as called for in the recipes.

amdiets.com is convenient enough for all dieters since it is easily purchased online and is easy to follow. The Mediterranean diet plans offered include fast and easy recipes and many of the items can be purchased on the same website. Ayhan’s acclaimed All Natural Salad Dressings are an important benefit of the program. There is also an Anti-Aging Maintenance Plan that includes a special exercise program designed by fitness expert and author Liz Gillies. According to Ayhan, “our goal is to help people get healthy with our weight loss plans, and to stay healthy with our Mediterranean cuisine and lifestyle program.”

The Mediterranean diet has been around for centuries and countless people have lived a longer, healthier and happier life as a result. Now, the benefits of this delicious diet, the Mediterranean diet can be easily enjoyed and followed by people around the world with this online program that is easy to follow.

amdiets.com
Bill Menzell
973-366-2300

Posted by Industrial-Manufacturing at 02:33 AM | Comments (0)

December Issue of Package Design Magazine Features SkylarHaley’s essn Brand Cover Story

SkylarHaley™, a leading Food and Beverage marketing company announced today that the December issue of Package Design Magazine will feature in its cover story issue on Brand Engine Design, essn,™ SkylarHaley’s Award Winning line of 100% All Natural Sparkling Fruit Varietal beverages.

Pleasanton, CA (PRWEB) December 29, 2005 -- SkylarHaley™, a leading Food and Beverage marketing company announced today that the December issue of Package Design Magazine will feature in its cover story issue on Brand Engine Design, essn,™ SkylarHaley’s Award Winning line of 100% All Natural Sparkling Fruit Varietal beverages.

Brand Engine is the design firm of record for both SkylarHaley Beverages, essn™ and achiveONE.™ “Not only have consumers and retailers embraced our two beverages but our products have been showered with awards from major design and advertising shows as well as trade show events, “ said Perry Abadir, SkylarHaley CEO. “We believe part of the reason our beverages have been so well received is that in addition to creating great tasting innovative products our awarding winning packaging appeals to consumers as well.” More information can be found at www.skylarhaley.com or by calling SkylarHaley at 925. 600. 9397 and www.packagedesignmag.com and www.brandengine.com.

About SkylarHaley
Founded in 2002 SkylarHaley is a leading Food and Beverage marketing company focused on bringing innovate national brands to market. We aspire to obtain a market leading position through excellence in product innovation and customer service. The SkylarHaley brands, achievONE, essn, Stoneridge Orchards, are sold through retailers worldwide and at www.skylarhaley.com. Headquartered in Pleasanton, California with offices in Ashland, Virginia, Vancouver BC, and state of the art 20,000 SQ FT packaging and production facilities in Salem, Oregon.

SkylarHaley Contacts:
Public Relations
Jeremy Smith
925.600.9397
Marketing Manager
Mila Benigno
925.600.9397
Investor Relations
Peter Vermeulen
925.600.9397

© 2006 SkylarHaley LP. All rights reserved. SkylarHaley, the SkylarHaley logo, achievONE, ™ essn, ™ Stoneridge Orchards ™ and Bongo, ™ are either registered trademarks or trademarks of SkylarHaley LP in the United States and or other countries.

Posted by Industrial-Manufacturing at 02:32 AM | Comments (0)

Baskin Robbins to Open 10 More Outlets in the UAE

Baskin Robbins plans to launch an aggressive marketing and expansion campaign in 2006 with the opening of its outlet at Mall of Emirates.

Dubai (PRWEB) December 29, 2005 -- Baskin Robbins, the world’s leading specialty ice cream brands, announced plans to open 8 to 10 more stores in the UAE at the opening of the company’s latest signature outlet in Abu Hail, Dubai last week.

“The UAE is going through a remarkable period of growth and as any successful company we too plan to make sure that we ride this wave of development and maintain our brands position as the leader in this market. We plan to continue our strategy of growing with the market and ensuring that we focus on getting closer to our customers at every given opportunity,” commented Manoj Loya, General Manager - Operations, Galadari Ice Cream Company L.L.C., (GICC), the franchisee for Baskin Robbins in the GCC.

Baskin Robbins has been in the UAE for the past 25 years and is one of the most successful international brands in the market. In 2006 Baskin Robbins will be launching an aggressive expansion campaign in the GCC which will see the rise of more specialty outlet stores in key locations, including new property developments and shopping malls. Baskin Robbins has seen steady growth in sales and store network in the UAE in the past few years. There are currently 71 stores in the UAE alone with around 230 outlets across the GCC.

“In terms of trends and attitudes, UAE is at the cutting edge of what is happening in this region. The consumers in UAE are constantly exposed to the best the world has to offer yet they have the ability to recognize brands that offer them world class quality along with value for money. This makes our task very clear as we know that any new initiative must taste success in the UAE to ensure its acceptance in the GCC. Thus UAE is our most important market in the region,” further added Loya.

In addition to expanding its existing store network, the market leaders in premium ice-cream will also be introducing new flavors and the very best in specialty products for ice-cream lovers in the UAE, as well as more value-added services to make any occasion a special one.

“Consumers’ trust and love is something we have earned over the last 25 years. No premium or budget brand can attain that in a very short period of time. This is what makes Baskin Robbins unique. Our flavor library is the most extensive in the region and our products are some of the most exciting the region has seen. However we feel it is the love and trust that our customers have showered on us that makes us really unique,” concluded Loya.

Recently Baskin Robbins inaugurated its newest outlet in the UAE at Mall of the Emirates with plans for an even bigger store at Dubai Mall in the future.

With its innovative and strategic marketing, Galadari Ice Cream Company LLC has successfully promoted Baskin-Robbins to the position of undisputed leaders in the premium ice-cream industry throughout the Gulf. Baskin-Robbins is sold through supermarkets, hotels and exclusive retails outlets.

For more information, please contact:

Marwan Oklah
Promax Middle East
Tel: 9714 2826411
Mob: 97150 8645150

Posted by Industrial-Manufacturing at 02:31 AM | Comments (0)

December 28, 2005

Poll Shows New Year’s Eve Wine Consumption Trends

A new study of the New Year’s Eve plans of American wine lovers shows that while Champagne and sparkling wines still reign as the beverage of choice, expensive or special red and white wines will be a highlight of the evening for many.

St. Helena, CA (PRWEB) December 28, 2005 -- A new study of the New Year’s Eve plans of American wine lovers shows that while Champagne and sparkling wines still reign as the beverage of choice, expensive or special red and white wines will be a highlight of the evening for many.

The survey conducted by Wine Opinions asked 530 “High-End” wine consumers about their New Year’s Eve plans and beverage choices. Most of the survey respondents (52 percent) indicted they would be celebrating at home with family or a few friends, while 20 percent said they were going to the home of a friend. For those entertaining at home, 30 percent indicated they would serve Champagne from France and 50 percent said they would serve sparking wine from elsewhere. However, 61 percent of the respondents said their plans included serving an expensive or special bottle of red or white wine, compared to 34 percent planning to serve cocktails, 33 percent serving inexpensive wine, and 26 percent serving beer.

For those consumers going to the home of a friend, 37 percent planned to bring an expensive or special red or white wine, compared with 35 percent who planned to bring a sparking wine and 20 percent who planned to bring Champagne.

“The study really confirms that for wine lovers, New Year’s Eve is not just about Champagne, it’s the time to crack open those special bottles you’ve been saving,” notes Christian Miller, the Director of Research Operations for Wine Opinions. John Gillespie, the founder of Wine Opinions, added, “We also saw that among consumers planning to go out to restaurants on New Year’s, 70 percent said they would order expensive red or white wines by the glass or bottle, compared to 43 percent planning to order Champagne and 21 percent planning to order sparkling wines.”

Survey respondents were also asked which of several luxury Champagnes they would most like to receive as a gift. Dom Perignon was chosen by 31 percent of the respondents, with 15 percent each choosing Roederer Cristal and Veuve Clicquot “La Grande Dame.”

Posted by Industrial-Manufacturing at 09:57 PM | Comments (0)

Olive Garden Stuffs Shells with Hearty Fillings and Fresh Flavors

Olive Garden rings in the New Year with the addition of two stuffed shells specialties to warm guests up from Jan. 2 through Feb. 12.

Orlando, FL (PRWEB) December 28, 2005 -- Olive Garden rings in the New Year with the addition of two stuffed shells specialties to warm guests up from Jan. 2 through Feb. 12:

Stuffed Shells with Shrimp is a dish of large pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan and Romano cheeses, fresh spinach and parsley, served over marinara sauce. Shells are topped with sautéed shrimp and fresh diced Roma tomatoes, which are tossed in a creamy seafood Alfredo sauce. A full and smooth Chardonnay such as Bertani Le Lave is the perfect complement to this dish.

Stuffed Shells with Sausage is a hearty entrée bubbling with the same Italian cheese blend, served over marinara and then topped with baked sausage and fresh spinach in a creamy Alfredo sauce. A robust Italian red wine, such as Olive Garden’s signature house wine Principato Rosso, enhances the rich flavors of this dish.

Tips for Preparing Stuffed Shells at Home

*Generally, shell fillings consist of ricotta cheese as the base – with salt and pepper to taste – and additional ingredients, such as assorted cheeses, garlic, spinach and fresh herbs.

*Favorite fillings among Olive Garden executive chefs include: four cheese, such as the one in Olive Garden’s shells, which includes ricotta, mozzarella, Parmesan and Romano; Asiago and chopped basil with ricotta; and ricotta with spinach, Parmesan and sharp provolone.

*Cooked shells can be stuffed by hand or with a spoon. However, if you prefer to keep your hands clean, transfer cheese mixture into a plastic bag and cut the tip off one corner. Then "pipe" the filling into the shells.

Olive Garden is the leading restaurant in the Italian dining segment with 568 restaurants, 70,000 employees and more than $2 billion in annual sales. Olive Garden is a division of Darden Restaurants Inc. (NYSE:DRI), the world’s largest casual dining company. For more information, visit Olive Garden’s Web site at www.olivegarden.com.

Posted by Industrial-Manufacturing at 09:56 PM | Comments (0)

December 27, 2005

Logopogo Cola Will Challenge Coke and Pepsi

Fox announces a new brand of Cola with half the calories, all the taste and a world class shopping website at Logopogo.com.

Midland Park, New Jersey (PRWEB) December 27, 2005 -- New York Times bestselling author, art dealer and publisher Les Fox has announced that his company will soon launch a new Cola to compete with Coke and Pepsi. The new product will be released in 2006 or 2007. Initially, it will be distributed through specialty food stores and discount chains, possibly Costco, Sam's Club and BJ's. Supermarkets and quick service markets will follow.

"Eventually, I'd like to get Logopogo Cola into a national fast food restaurant, like Wendy's or Burger King," said Fox. We're even thinking of starting a new restaurant chain just to promote the product. I'm looking for a flagship location, maybe in New York or L.A."

Asked why he thinks his new Cola product has a chance against icons like Coke and Pepsi, Fox explained. "Hundreds of Coke and Pepsi wannabees have come and gone since the 1920's, including obscure names like Take-A-Cola. The problem hasn't been the taste. The problem is marketing. People get used to a brand name and they stick with it. In blind taste tests, people can't tell the difference between Logopogo Cola and the brand names. Plus, Logopogo has only half the calories. We use real sugar, as well as a natural sugar substitute. The taste, and the sweetness, is amazing. The trick is to get millions of people to try it. That's the real test."

"Actually, I had the idea to create a cola with 50% of the calories, and all the taste, years before Coke and Pepsi. I just couldn't roll out my product fast enough. Back in the 1990's I used to personally drink a mix of Coke and Diet Coke. I discovered that the taste was virtually the same as real Coke. There's too much sugar in regular Coke and Pepsi anyway. You don't need that much sugar to get a strong, sweet flavor. My friends encouraged me to produce a new Cola, but I couldn't do it until now. The original name I came up with was Half & Half Cola, but that sounded like a dairy product. Logopogo Cola is the perfect name. Catchy, fun, easy to remember."

Fox points out that in the 1930's, Pepsi almost went of of business trying to compete with Coke. "They attempted to corner the sugar market, but the price of sugar collapsed. At one point in time, Pepsi actually offered to sell itself to Coke, but Coke figured they didn't need a bankrupt company, and failed to permanently eliminate their number one competitor. This was the worst mistake in Coke's history, except when they tried to introduce a new Coke taste in the 80's. That gave Pepsi the opportunity to make a huge comeback, finally surpassing Coke's sales. Luckily, Coke re-introduced its old flavor, naming it Classic Coke.

"But since then, the Coke and Pepsi wars, as they are called, have been largely about TV and media ads, and catchy slogans, and placing more vending machines in more locations. Except for their half-and-half products, like C2, which have not been a great success."

The problem with these new products, Fox believes, is that Coke and Pepsi did not create clever names or perfect tastes. "Logopogo Cola is infinitely superior to the concoctions of Coke and Pepsi. As I said, our taste tests were convincing. The big test is whether we can lure people into trying a delicious new Cola in a uniquely designed bottle. I believe we can."

In addition to advertising Logopogo Cola as a soft drink product, Fox plans to promote it on his world class shopping website at www.Logopogo.com. "The site is growing quickly," Fox reports. "We will have millions of steady customers within two years or sooner."

Les Fox likes longshots. In 1998, he released The Beanie Baby Handbook against major competition, and succeeded in making it the # 2 New York Times bestseller, selling over 4,000,000 books including a special edition for schools, published by Scholastic. The Foxes have also been successful real estate develeopers in New Jersey and Florida. However, since 1969 their main business has been as dealers in fine art and rare coins. Les and Sue Fox own the West Highland Fine Art gallery in Wyckoff, New Jersey, where they have lived for 26 years. "Impressionist paintings, 19th Century gold coins, Beanie Babies or Logopogo Cola. It's all the same to me. It's about having fun and doing your own thing."

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

December 26, 2005

SkylarHaley™ Introduces Bongo™ Donuts, the First Microwavable Donuts

SkylarHaley, a leading Food and Beverage marketing company announced today that it will enter the $3.6 Billion Dollar Donut Market and $30 Billon Dollar US Frozen Food Market with the introduction of Bongo™ Donuts, the worlds only microwavable donut.

Pleasanton, CA (PRWEB) December 26, 2005 -- SkylarHaley, a leading Food and Beverage marketing company announced today that it will enter the $3.6 Billion Dollar Donut Market and $30 Billon Dollar US Frozen Food Market with the introduction of its latest innovate product, Bongo™ Donuts, the worlds only microwavable donut. After becoming a dominate player in the Beverage and Dried Fruit industries, with its highly successful achievONE, ™ essn, ™ and Stoneridge Orchards™ brands. SkylarHaley is poised to reinvent the Breakfast and Snack category with Bongo Donuts.

“Bongo Donuts are a truly revolutionary product and continue to demonstrate SkylarHaley’s commitment to quality and product innovation, “said Perry Abadir, SkylarHaley CEO. “The challenges that go in to creating the perfect microwavable donut are enormous. It’s not just about making a great donut but bringing the experience of the local donut shop in to each consumers home. We believe we have been able to capture this experience and are very pleased to announce the introduction of Bongo Donuts.”

SkylarHaley is accepting preorders today for deliveries in February 2006. More information can be found at www.skylarhaley.com and www.bongodonuts.com or by calling SkylarHaley at 925.600.9397.

About SkylarHaley
Founded in 2002 SkylarHaley is a leading Food and Beverage marketing company focused on bringing innovate national brands to market. We aspire to obtain a market leading position through excellence in product innovation and customer service. The SkylarHaley brands, achievONE, essn, Stoneridge Orchards, and Bongo Donuts are sold through retailers worldwide and at www.skylarhaley.com. Headquartered in Pleasanton, California with offices in Ashland, Virginia and Vancouver BC.

SkylarHaley Contacts:
Public Relations
Jeremy Smith
925.600.9397

Marketing Manager
Mila Benigno
925.600.9397

Investor Relations
Peter Vermeulen
925.600.9397

© 2006 SkylarHaley LLP. All rights reserved. SkylarHaley, the SkylarHaley logo, achievONE, ™ essn, ™ Stoneridge Orchards ™ and Bongo, ™ are either registered trademarks or trademarks of SkylarHaley LLP in the United States and or other countries.

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

Chocolate Passion Event Supports County Library System

Buffalo-based Choco-Logo Confectionery Design partnered with the county library system to host a unique and successful fundraising event.

Buffalo, NY (PRWEB) December 25, 2005 -- Choco-Logo Confectionery Design, downtown Buffalo’s only chocolate factory store, hosted Chocolate Passion, a chocolate sampling event on December 20, to benefit the 2006 Summer Reading Program at the Buffalo and Erie County Public Library.

More than 170 guests attended the event, which raised more than $2,000. The event featured a factory tour, chocolate sampling and wine pairing and a brief overview of how chocolate is made.

Choco-Logo owner and chocolatier Dan Johnson developed the idea and approached the library, which is located two blocks east of Choco-Logo’s factory shop in downtown Buffalo. Johnson says, “The library has suffered numerous financial cutbacks due to the Erie County budget crisis. This event is one way Choco-Logo could demonstrate our corporate commitment to downtown Buffalo’s vitality and support the library, too. We look forward to developing more projects in collaboration with the library and inviting other small businesses to do their part in supporting this vital community resource.”

Library Director Michael C. Mahaney says, “We are very grateful to Choco Logo for helping us end 2005 on a high note. The funds raised from "Chocolate Passion" will ensure that next year's summer reading programs will not suffer despite a very lean budget.”

Photos from the event may be viewed at www.buffalolib.org.

Owned and operated by Dan Johnson since 1991, Choco-Logo supplies private label products to Bloomingdale's and other fine retailers in addition to its custom corporate work.

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

December 23, 2005

Chesapeake Bay Gourmet Sells Out On QVC®

Chesapeake Bay Gourmet offered QVC shoppers Chesapeake Bay Gourmet (18) 3 oz. Maryland Style Crab Cakes as a Today’s Special Value® on December 18, 2005, resulting in nearly 56,000 units sold in that 24-hour period.

Baltimore, MD (PRWEB) December 23, 2005 -- Since launching on QVC in 1995, Chesapeake Bay Gourmet has become one of the most popular brands in QVC’s gourmet food division. Based on its continuous success and popularity, Chesapeake Bay Gourmet offered QVC shoppers Chesapeake Bay Gourmet (18) 3 oz. Maryland Style Crab Cakes as a Today’s Special Value® on December 18, 2005, resulting in nearly 56,000 units sold in that 24-hour period.

Each day, QVC offers one Today’s Special Value, which is an item at an exceptionally low price – good for that day only, until 11:59 PM (ET), unless it sells out sooner. Today’s Special Values are a great opportunity for brands to reach new customers and build their businesses on QVC.

Margie Kauffman and her husband Ron, founders of Chesapeake Bay Gourmet, stayed up for 24 hours to sell their crab cakes. “Then, instead of going to bed, we drove back to the northern edge of Baltimore, Maryland, rolled up our sleeves, and joined all our plant employees in filling the orders,” said Margie Kauffman. “We jumped right in, scooping dry ice into the coolers, putting labels on the boxes, doing whatever was needed to get the job done.”

Ron Kauffman added, “For us, having a Today’s Special Value of our signature crab cakes is a great way to introduce Chesapeake Bay Gourmet to new QVC shoppers and provide our loyal customers with their favorite product.”

About Chesapeake Bay Gourmet
The Kauffmans, who had a sleepy mom and pop business on Maryland’s quaint Eastern Shore until they were discovered in 1995 at a QVC product search, are – some 50 million crab cakes later – still relying on the strategy that made their business such a success – honesty, hard work, quality ingredients and stringent production requirements so that every crab cake is hand made. For more information contact Linda Eckhardt at 973.762.4857 or e-mail protected from spam bots

Posted by Industrial-Manufacturing at 01:51 AM | Comments (0)

Bellybar Now Available at Whole Foods Market ®

Healthy lifestyle retailer chooses new pregnancy snack bar.

San Mateo, CA (December 21, 2005) -- The organic apples and gourmet breads that line the shelves at Whole Foods Market will have a new neighbor this month. Starting in mid December, the delicious, nutritious new Bellybar will find its way onto shelves at the leading organic retailer throughout the West Coast.

“It’s a wonderful validation of the nutritious advantage our new snack bar offers pregnant and nursing moms,” says Meredith Lincoln of NutraBella, maker of Bellybar. “For the buyers at Whole Foods Market, who are notoriously selective, to choose us is a great honor.”

Bellybar is the first snack bar designed specifically for pregnant and nursing women to be carried in Whole Foods Market. The bar, which limits fat and sugar, and supplies a healthy dose of folic acid, iron, Omega-3’s and Omega-6’s met the leading retailer’s extremely high standards – a watermark reserved for only the most superlative products.

All three Bellybar flavors, Mellow Oat, Berry Nutty Cravings, and Baby Needs Chocolate, will be available in 9 Whole Foods Market stores at key cities on the Pacific Coast: San Francisco, Palo Alto, Redwood City, Sacramento, Fresno, Walnut Creek, Portland, Seattle, and Bellevue.

NutraBella was founded in 2004 by Leslie Sagalowicz and Meredith Lincoln. The company’s goal is to improve the nutritional wellbeing of women by delivering delicious, nutrient rich products uniquely formulated and conveniently available. NutraBella is headquartered in San Mateo, CA.

Posted by Industrial-Manufacturing at 01:50 AM | Comments (0)

El Paso Settlement Payment Two Years Late, Shell-Chevron Cause Delay

The last group of participants in the 2 year old El Paso Settlement finally received a portion of their money today. Two large energy companies, Shell and Chevron, also tried to collect money but were denied. Final distribution will be delayed pending resolution of energy company claims.

NEWPORT BEACH, CA (PRWEB) December 23, 2005 -- The last participants to be paid from the El Paso Energy Settlement finally received a partial payment today; nearly two years after the deal was approved in the San Diego Superior Court. Large industrial and commercial users of natural gas in California, the Non-Core class, will have to wait a little longer for the rest of their money while two large energy companies protest the denial of their claims.

The El Paso Settlement was a $1.8 billion deal reached in June 2003 between El Paso and attorneys representing several classes of energy consumers in an Anti-Trust conspiracy lawsuit against El Paso and Sempra (Natural Gas Anti-Trust Cases I, II, III, IV (JCCP)). In a statement issued last week, the law firm of Baker, Burton and Lundy, plaintiff attorneys, reported that Non-Core users are the last to be paid, while rate payers and other members of the settlement have already received hundreds of millions of dollars in benefits. According to the statement, the original lawsuit is still ongoing, "Baker, Burton and Lundy and its team is currently prosecuting its multi-billion dollar case against co-conspirator Sempra in a five month trial in San Diego."

Non-core users were the only class that had to prove their damages related to the energy crisis of 2000 – 2001. In documents filed with the court, the settlement administrator stated that over 3,100 companies were sent claim forms, but only 654 claims were received. Of that number, less than 70% were ultimately approved for payment. 10 of the rejected claims were filed by the energy companies identified as Chevron and Shell and various subsidiaries.

The administrator reported that Shell and Chevron actually made money during the crisis, if all of their business entities are considered together. "Chevron and Shell and the various partnerships do not want to be required to account for Chevron and Shell's natural gas sales and hedging as would be required if they file a single claim...Shell and Chevron's gains arise in part from their sale of natural gas to the other Claimants in this case," stated Gene Kennedy, Account Executive for Poorman-Douglas Corporation of Portland, Oregon, the settlement administrator. The court decided to pay all approved claims, but retain 26% of the total $140 million available until the Chevron/Shell rejected claims are finalized.

The timing of the distribution of funds is ironic considering the current cost of natural gas. Charles R. Toca of Utility Savings & Refund, LLC, in Newport Beach, CA, stated that natural gas is approaching the record high prices that caused such economic grief five years ago: "Our companies appreciate receiving these funds in time for their winter bills, even though it has been a long time coming." Utility Savings & Refund represents over 12% of the companies with approved claims, and they also procure natural gas and electricity for their customers.

Posted by Industrial-Manufacturing at 01:49 AM | Comments (0)

Biscotti takes on Gigantic and Healthier Proportions

The traditional Italian Biscotti, popular at all time and especially during the Holidays, takes on enormous proportions for Central Italian Company of St. Clairsville, Ohio.

ST. CLAIRSVILLE, OHIO (PRWEB) December 23, 2005 -- A midwest company is truly taking the love of biscotti to gigantic proportions, and positioning it as a healthier holiday cookie alternative.

The traditional centuries-old cookie, the Biscotti, is typically a small 2-3 inches long culinary item, ideal for dunking and enjoying with expresso or cappucino.

However, a Central Italian Biscotti Company of Eastern Ohio, features a very unique 12-inch long, hand made and individually wrapped Biscotti, which is garnering national.

"It's a very popular low calorie and natural alternative to the usual Holiday calorie-laden cookie fare, we have been receiving incredible response to them" says Luciano Nardone, one of the owners. "Federal health information suggests that soy-bean based foods are an increasingly healthy alternative to those with butter and other fats" adds Nardone.

The biscotti are made of only the purest possible ingredients of unbleached flour, fresh eggs, cane sugar, soy-bean oil and natural flavors, rather than butter or other cheaper oils.

"The size of the actual biscotti also provides for a consistent quality and ease in packing" indicates Michael A. Massa, company spokeperson. The company's unique treats are known world-wide and also serve as perfect supplements to gift-baskets, stocking stuffers and related items. Due to their unusual size, Central Italian's Biscotti are frequently used to complement servings of ice-cream, and are perfect for dipping in cappucino, milk, wine and other beverages.

The company's Biscotti, which have been featured on the Fine Living Network, are completely hand-made and twice cooked.

The company, founded by Nardone and his sister, Carmela Massa, Italian-born siblings, has grown in popularity since the company was founded over a decade ago, with its inclination toward healthier eating.

The naturally flavored Biscotti are produced in up to 20 various flavors including the timeless classics of Almond and Anise, and supplemented with exotically delightful offerings such as Ginger, Chocolate Mint, Lemon, Pina Colada, Cinammon and a host of other surprising flavors.

For more information, visit: http://www.campolattaro.com/biscottis.html,
or contact: Luciano Nardone @ 740-695-2135.

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

December 22, 2005

Trattoria Dante Announces New Seafood Dishes From the Italian Amalfi Coast

Trattoria Dante, located in the heart of the West Village, offers diners a rare taste from Capri and the Amalfi Coast with its genuine seafood dishes that embrace the essence of this cuisine. Trattoria Dante is a non-pretentious place to enjoy an authentic Italian meal. Often well-known customers including famous stars and diplomats choose Trattoria Dante for its anonymity and its high quality meals. Diners treat themselves next door at the legendary Caffé Dante, a New York icon named by New York Magazine for the best espresso, cappuccino, and incomparable Italian desserts.

New York, NY (PRWEB) December 22, 2005 -- Trattoria Dante, located in the heart of the West Village, offers diners a rare taste from Capri and the Amalfi Coast with its new genuine seafood dishes that embrace the essence of this cuisine.

Dishes include:

- Linguini Santa Lucia (Perfect for the Holidays)
Half Lobster with mixed sea food including vongole (clams) and squid, served over linguini with the same sauce (recipe attached)

- Mushrooms stuffed with genuine lump crabmeat
Rarely do restaurants use fresh crabmeat. Most restaurants are serving the imitation style. This antipasto is an example of Trattoria Dante’s unique dedication to offering only the most authentic food made with the freshest ingredients.

- Spaghetti Alle Vongole
New Zealand clams, fresh garlic, white wine and parsley

People who dine at Trattoria Dante are usually the type who lived in Italy and maintain the appreciation for authentic Italian cuisine. The restaurant is also a destination for many Italian visitors to enjoy a meal (come a casa) or just like at home. Regular customers return not because of the stars sitting across the room but for the elegantly simple Italian dishes they crave at moderate prices and with a non-pretentious attitude.

Under the direction of Mario Flotta, owner, the menu at Dante consistently receives enthusiastic customer reviews, making it a best-kept secret. Flotta was inspired by his own heritage he brought from his hometown Avellino. Trattoria Dante is a place where you can get a taste of the Mediterranean of Italy and enjoy basic Italian dishes of high quality and traditional recipes.

Trattoria Dante is invitingly low-key and often well-known customers including famous stars and diplomats dine here because of its anonymity. It’s a place to escape the Manhattan noise and commotion and enjoy a night in Italy. Trattoria Dante has a stylishly casual atmosphere similar to one you would find in a trattoria in Italy. It has exposed brick walls and tile floors and has large sepia-toned pictures of Florence on every wall.

Flotta also owns the next door legendary Caffé Dante, a famous New York icon known for the best espresso and cappuccino and as a hang out for the literary and artistic crowd from all over the world. Some diners stop next door and discover the best desert at the most famous side-walk caffé in New York.

Trattoria Dante has over 25 pasta dishes on the menu. Flotta prides himself in the number of homemade pastas which include:

Recommended Dishes:

-Ziti Alla Scarpariello
Ziti with eggplant, parmesan and a little bit of hot pepper
This dish is not found in many other restaurants in New York.

-Bomboloni
Home made pasta
Spinach pasta filled with ricotta and spinach
Served in a pink sauce. ( no meat)

-Gnocchi Tomato & Basil
Light dish.

-Homestyle Lasagna
This dish is inspired by Flotta’s mother.

The restaurant offers about 18 Secondi Piatti or main courses which include Veal, Lamb Chops, Chicken and Fish.

Lamb Chops Abruzzese
Made with rosemary sauce on the side

Pollo Alla Cacciatora with Fusilli
This dish is made to order.
25 minutes wait
This dish is served with fusilli pasta with the Pollo Alla Cacciatora sauce.

The prices range from $8.50 for an Appetizers to $21.75 for Fish entrees.

Trattoria Dante serves a choice of homemade Italian pastries from the Caffé offering a pastry selection that surpasses that of other West Village caffés including Tirami Su, Cannoli, Italian Gelati and Fresh Fruit Sorbet. Patrons can also order a tasty expresso or cappuccino perfected by the adjacent Caffé Dante’s years of expertise.

The restaurant has a wide variety of wines.

Hours: Dinner 7 Days a week from 5 pm on. Saturday and Sunday lunch starting at 11:30 am. Reservations are recommended on the weekends. The restaurant is located at 81 MacDougal Street and takes all major Credit Cards. For more information: 212 673-7540.

Posted by Industrial-Manufacturing at 02:42 AM | Comments (0)

First Prince William County Winery Comes to Haymarket, VA

Leading Virginia winemaker and winegrower, Chris Pearmund, announced today that he is leading a team of investors to establish a vineyard and winery in Prince William County. Named the “Winery at La Grange,” the project will be located on the historic La Grange farm, a 20-acre site at 4950/4970 Antioch Road, only three miles from historic Haymarket, VA.

Haymarket, VA (PRWEB) December 20, 2005 -- Leading Virginia winemaker and winegrower, Chris Pearmund, announced today that he is leading a team of investors to establish a vineyard and winery in Prince William County. Named the “Winery at La Grange,” the project will be located on the historic La Grange farm, a 20-acre site at 4950/4970 Antioch Road, only three miles from historic Haymarket, VA.

Pearmund’s planning for a Prince William County winery has been active for over a year. This project has received significant support from members of the Prince William County Board of Supervisors and Economic Development officials. Pearmund said he is very encouraged by the County’s welcoming enthusiasm for a destination vineyard and winery. According to Pearmund, “La Grange is an ideal site; it has a historic background and includes a circa 1790s manor house that will be renovated as part of the development.” Additionally, Chris said that “the land will support an organic agricultural vineyard for several wine grape varieties and the manor house provides a notable and distinguished destination that will differentiate the Winery at La Grange from other regional wineries.” The Winery at La Grange will have the closest ‘drive time’ from Washington, DC and will be a hallmark of responsible commerce and business growth for Prince William County.

“The Winery at La Grange will be developed and operated with respect for its heritage and with utmost care for the land and its environmental quality,” Pearmund said. He further remarked that the entire investment team is committed to building and operating a destination winery that is elegant, that reflects the character and period of the manor house, and that will be a good neighbor to surrounding land owners and land use. In addition to welcoming visitors to the tasting room in the manor house, the Winery at La Grange will support wine production and sales, passive outdoor recreation for patrons and will be designed to support special group visits and tours including private parties, winemaker’s dinners, weddings and corporate functions.

Site cleanup and manor house renovations will begin immediately. Vineyard planting is scheduled for spring 2006 and the Winery at La Grange is planned to open for retail sales in fall 2006. Over the next eight months a 5,000 case production winery building will be constructed that includes operational components and a “period décor” barrel room that will double as an event space. Wine is currently being produced for La Grange by nearby Pearmund Cellars and other regional wineries. Financing assistance is being provided by Marshall National Bank and Trust.

The Winery at La Grange is not Chris Pearmund’s first endeavor of this type. He founded and operates the successful and popular Pearmund Cellars Winery on the grounds of the Meriwether Vineyard in Broad Run, VA. Over the last 3 years, Pearmund has produced some of the finest wines made in Virginia; evidenced by numerous awards from regional and national wine competitions. Chris is the Chairman of the Virginia Food and Wine Society, a board member of the Virginia Wineries Association, a professional member of the American Wine Society (AWS), a Certified Wine Judge, a member of the Heritage Hunt Chapter and the John Marshall Chapters of the AWS, and a member of the Vinifera Wine Growers Association. He is an educator, a Virginia Wine History notable, and has and continues to consult to numerous wineries across Virginia and North Carolina.

Pearmund and his investor team are committed to the preservation of the historic La Grange site, the manor house and its character which are essential, while operating an environmentally sensitive and attractive business. Pearmund sees this as a win-win, commenting “The Winery at LaGrange will be a successful vineyard and winery that is good for the local area, good for Prince William County, and good for the Virginia Wine Industry. We look forward to fall 2006 when we open our doors to our neighbors, old and new friends and guests from across the Washington, DC area.”

Posted by Industrial-Manufacturing at 02:41 AM | Comments (0)

“Is It Time For A Change?” Asks Author Of A New Book on Vegetarian Cooking.

"Vegetarian Cooking Made Easy" is a new cookbook written by Jennifer Scott, a practicing vegetarian for ten years. The book helps new vegetarians take their first steps and provides new ideas to long time vegetarians.

(PRWEB via PR Web Direct) December 21, 2005 -- For many, it hits just shortly after the traditional Christmas meal. Bloated, gassy and teetering on the edge of a turkey-induced coma they swear this is it. Never again will they gorge themselves on unhealthy food. With the new year approaching, it's the perfect time to make a positive change. A successful new web site, http://www.d-vegetarian.com, an eBook and lots of bonuses can help people learn where to start.

The brainchild of Jennifer Scott, the comprehensive site features tips for making a smooth six-step transition to vegetarianism or for simply preparing and eating more meat-free meals. The site also features hundreds of holiday recipes, perfect for lightening a holiday meal or making vegetarian guests feel welcome at the holiday fest table. Finally, the site enumerates the ways in which a vegetarian diet is good for the planet.

Visitors to http://www.d-vegetarian.com can also save $25 on the cost of "Vegetarian Cooking Made Easy," Scott's brand new lifestyle cookbook, sign up to a free 5-part special report on how to quickly and easily turn a vegetarian diet into a heart-healthy diet and found out how to get $93.80 of free bonuses available with the ‘mega’ pack. The book provides a series of recipes as well as tips for long-time or novice vegetarians, a vegetarian food guide pyramid, hints for reinventing favorite menus and how to cook and enjoy vegetarian fare at weddings, banquets and other special events; all in all the site is a one-stop resource.

Other information available at the site includes:
• Ideas for substituting common foods when vegetarians eat out;
• Ways for pregnant women to keep a healthy vegetarian diet;
• How a vegetarian diet can help with weight loss

But a vegetarian diet is not just good for the animals and the people who eat them (27 billion animals are killed for food every year in the US alone). The diet is good for planet earth. Meat production consumes fossil fuels, and places stress on soils, forests and water.

Jennifer Scott has been a vegetarian for the past ten years and spent the past year writing "Vegetarian Cooking Made Easy." She'll donate ten percent of the money raised from cookbook sales to charities such as Food for Global Life, which distributes vegetarian food to needy people worldwide.

For more information on the cookbook, visit http://www.d-vegetarian.com.

Posted by Industrial-Manufacturing at 02:40 AM | Comments (0)

December 21, 2005

Kwintessential to Design Pioneering Intercultural Skills Manual for London’s Service Sector

Kwintessential Ltd, a UK based provider of cross cultural communications services, is proud to announce its success in winning a tender to partake in a groundbreaking initiative to develop intercultural skills training tools for London based businesses.

London, UK (PRWEB) December 21, 2005 -- Kwintessential Ltd, a UK based provider of cross cultural communications services, is proud to announce its success in winning a tender to partake in a groundbreaking initiative to develop intercultural skills training tools for London based businesses.

London is a multicultural and multilingual city. One in four Londoners come from an ethnic minority group and the city boasts representation of over 90 countries living within its borders. This cultural diversity has introduced new challenges for London’s employers. The need for greater intercultural skills in staff is a necessity if businesses are to facilitate clearer lines of internal communication, provide higher levels of customer service and ultimately create successful businesses.

To support employers in meeting this challenge, the Learning and Skills Council (LSC) London Central commissioned a study into the needs of London’s businesses. The resulting “Managing in a Global City” report produced by Regional Language Network London (RLN) and supported by CILT (the National Centre for Languages) identified intercultural skills training as a fundamental need for managers and supervisors in key Central London service sectors.

The LSC further commissioned a second stage to the process which involves the design and development of generic intercultural skills training tools that can be used by businesses to provide their personnel with the appropriate knowledge and know-how to work effectively in a cross cultural environment.

Kwintessential, one of the UK’s most up and coming intercultural training providers, has been chosen as the firm to undertake this trailblazing initiative. Kwintessential provide businesses, organisations and individuals with cultural awareness training covering a range of topics including expatriate relocation briefings, intercultural management training, cross cultural team building, diversity training and international etiquette. Their bespoke approach combined with unmatched expertise has afforded their clients success on the international stage.

The training tools to be developed shall provide a simple yet highly effective means of addressing many of the issues that manifest in a multicultural workplace. Communication styles, value systems, beliefs, assumptions, perceptions of time, personal space and eye contact are just some of the many areas that are influenced by people’s “cultural programming”. When these differences exist within the workplace the possibility for causing offense, misunderstandings and poor performance are increased. By building cultural awareness and nurturing intercultural skills such training helps build bridges, leverage differences and form strong, productive teams.

“We are delighted to be working alongside three visionary partners in the LSC, RLN and CILT. All have shown great enthusiasm, determination and foresight in addressing one of the most important business issues of our time,” stated Managing Director, Neil Payne. “Intercultural skills will increase in importance as our cities and country as a whole continues to become so richly diverse in its cultural make-up. Providing our businesses with intercultural training will make a real difference to their performance. Perhaps more importantly the move has galvanised and given publicity to the whole area of intercultural skills within the workplace.”

For more information on Kwintessential and their cross cultural communication services please visit their website at www.kwintessential.co.uk. All press enquiries can be directed to Managing Director, Neil Payne.

‘Managing in a Global City’ is funded by the LSC, the organisation which exists to make England better skilled and more competitive. They are responsible for planning and funding high-quality vocational education and training for everyone and have a single goal: to improve the skills of England’s young people and adults to world-class standards. Their vision is that by 2010, young people and adults in England have the knowledge and skills matching the best in the world and are part of a truly competitive workforce. Established in 2001, they work nationally, regionally and locally from a network of offices across the country.

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

Image of Virgin Mary Cheeto Appears in Heart Picture

Same image appears on two different items.

Cleveland, Ohio (PRWEB) December 22, 2005 -- Many items have been discovered with the image of Jesus or the Virgin Mary on it. What are the chances of the same exact image being found on two different objects? That is what 24 year old Nang Duong is wondering. This past summer, the 24 year old underwent surgery to repair a hole in his heart. One month later after his surgery, he went in for a check up and was told that his heart was fine and was on no diet restriction. He went to his local convient store and picked up his favorite snack, Cheetos. He was munching on the bag later that night and came across a cheeto resembling the Virgin Mary holding Jesus. The cheeto measures approximately 2 inches. Since then the 24 year old has kept the cheeto in a small Rubbermaid container wrapped in a paper towel.

It was seven month later when Duong had to go in for another checkup to see how his heart was holding up. He had an EKG and echocardiogram done on his heart. When the echocardiogram was being done, he politely asked the cardiologist if she can print him out a picture of his heart. She printed out the picture and told him about his heart. After the test was performed, Duong was told to wait in the waiting room while he waited for his doctor. While he was waiting, he looked at the picture of his heart and discovered an image of a lady holding a baby. After his visit, he took the picture home and framed it. While sitting at his computer, he saw the Rubbermaid container with the cheeto in and was shocked that the piece of cheeto was the same image he saw on his echocardiogram picture.

Duong is grateful that he has a second chance in life. After this whole experience, he is currently attending college to become a medical assistant. He says he plans on working at a hospital after he graduates.

The image of the cheeto and echocardiogram can be viewed at www.myauctiondomain.com.

Posted by Industrial-Manufacturing at 01:19 AM | Comments (0)

December 20, 2005

Oprah’s Chef, Art Smith Names Beantrees Organic Coffee as One of the 12 Things He Can’t Live Without

Organic Coffee Company Gaining in Recognition and Prestige.

SACRAMENTO, Calif, (PRWEB) December 20, 2005 -- Beantrees organic coffee continues to distinguish itself as the luxury-coffee brand leader. In the Chicago Tribune, Oprah's Chef identified Beantrees Organic Coffee as one of the 12 things he can't live without. Renown for his culinary expertise as guest judge on Iron Chef America, and executive chef for one of America’s most powerful business women, Art Smith’s “stamp of approval” validates Beantrees’ position as a leader in the “luxury” niche of gourmet coffee.

Beantrees does not operate retail locations; rather, the company focuses its entire operation solely on procuring the finest organic beans and hand-roasting each batch to exact standards to ensure the consistency of each coffee variety’s unique flavor profile. Beantrees dedication to coffee consistency and quality over corporate expansion and merchandising has earned them a distinct edge in the “luxury” market, and gives them a unique advantage over industry leaders like Starbucks and Peets.

“I serve some of the world’s most sophisticated palates. They want to be impressed, which means I can’t serve them coffee that is available on every street corner. I brew only Beantrees organic coffee because the flavor is always impressive,” said Jaime Laurita, 5-star chef-to-the-stars who is currently the executive chef on Aerosmith’s tour.

In 1993, Beantrees first introduced premium organic coffee into the mainstream via its upscale espresso bars located inside large corporate campuses. Today, Beantrees sells its artisan-roasted organic beans to wholesale customers through US Foodservice, throughout all 121 of Raley’s, BelAir and NobHill Foods stores in Northern California and Nevada, and for home delivery via Beantrees’ website www.Beantrees.com Beantrees coffees are served at many progressive corporate, entertainment and media leaders including Yahoo!, Post Ranch Inn and NRDC.

“We are all very proud that Art Smith selected Beantrees as one of the 12 things he can’t live without. We’ve been committed to providing the very best organic coffee for over 12 years. Mr. Smith’s recognition is a great testament to the power of quality over mass-merchandising,” said Barrie Gromala, co-founder of Beantrees.

About Beantrees, Inc:

Co-founded in 1993 by Joyce Lemley and J. Barrie Gromala Beantrees has been a market leader in the organic coffee industry. Starting with espresso bars inside the campuses of Hewlett Packard and Intel in 1994 Beantrees quickly grew to many locations during the dot-com explosion. In 1998 Beantrees licensed their espresso bar operations and transitioned to a wholesale coffee company servicing the most discriminating coffee customers. Today Beantrees is a recognized organic coffee brand leader nationally, and growing internationally.

More information about Beantrees Fine Organic Coffees is available at:

www.Beantrees.com.
800-501-3553

Contact:
Joyce Lemley, VP,
Beantrees Organic Coffee
The Luxury Coffee Brand
800-501-3553
http://www.Beantrees.com

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

California Health Presents Ten Tips For A Healthy Holiday Season

California Health, the maker of premium vitamins and supplements, would like to remind everyone to be healthy this holiday season. They have compiled ten healthy suggestions that will promote good heath and well-being all season long and throughout the new year.

(PRWEB) December 20, 2005 -- California Health (www.calheath.com) -- makers of premium vitamins and supplements -- would like to remind everyone to have a safe and healthy holiday season. The holidays can be stressful and indulgent but by following these healthy suggestions, it is possible to reduce stress and improve mental and physical well-being.

1. Get organized. Santa makes a list for a reason. Write down everything, prioritize it, and think strategically. Spread out errands over several days to eliminate last minute trips to the mall. If possible, delegate tasks to family and friends.

2. Prevent flu. Take California Health Vitamin C to boost immune system before flu symptoms start. This is especially good when traveling. No telling what other passengers are carrying on.

3. Always designate a driver when party-going or book a hotel room nearby. Check online hotel sites within 24 hours for great last–minute deals.

4. Go easy on alcohol -- alternate a soda or water between drinks. This will maintain hydration and decrease the chance of hangovers too.

5. Get plenty of rest. People tend to overdo it during the holidays and lose sleep. California Health Melatonin is a natural way to get much needed rest. It’s also great for preventing jetlag.

6. Get plenty of exercise. Take the stairs at the mall rather than the escalator and park far away from mall entrance (there may be no choice.) Adding just a little more exercise will help to burn off those holiday treats.

7. Eat smaller portions. It’s difficult to resist holiday treats, however it is possible to eat without overdoing it. California Health Hoodia 500 is a natural, safe, vegetarian stimulant-free herb that helps the body curb appetite and aid in weight loss. Hoodia 500 is made of 100% South African Hoodia Gordonii (not extract.)

8. Designate a referee for family gatherings. Avoid family squabbles if you can, but if it’s unavoidable, designate a referee. Have family members nominate a ref at the beginning and take a vote. The process will add humor and perhaps prevent the uncomfortable situations of years past.

9. Plan an escape. Designate a place you to retreat so as to decompress and unwind. It could be the bathtub, the gym, the spa, or the back yard. Just remember to take time for personal health.

10. Go nuts. Fill candy dishes with walnuts, hazelnuts, almonds, macadamias and pistachios. These delicious snacks are crowd-pleasing alternatives to chocolate and contain Omega 3 fats that are good for the heart.

California Health premium vitamins and supplements make great stocking stuffers. Order any product at www.cahealth.com now and receive a 20% discount. Simply enter the discount code C122005 during checkout and receive 20% off your order. Discount good through January 31, 2006.

About California Health:
California Health Products, Inc. manufactures California Health premium brand of vitamins and supplements, which have been developed to embody the healthy California lifestyle. The Lancaster, California-based company was founded in 1993 with a mission to enhance the health and well-being of consumers by promoting the California lifestyle. California Health products are available online at www.calheath.com, domestic airports and retail locations worldwide. Every California Health product contains absolutely no artificial flavors, no salt and no starch. www.calhealth.com

Posted by Industrial-Manufacturing at 02:00 AM | Comments (0)

December 19, 2005

Gourmet Seafood From the End of the World, Perfect Appetizer for End of the Year Entertaining

LaTienda.com, a family-owned gourmet Spanish food importer and Internet retailer based in Williamsburg, VA, is pleased to announce the introduction of legendary Galician canned seafood from artisan producer, ‘Los Peperetes’. Premium canned seafood from Galicia is so highly prized that there are tapas bars in Barcelona serve the tinned Galician product exclusively.

(PRWEB) December 19, 2005 -- LaTienda.com, a family-owned gourmet Spanish food importer and Internet retailer based in Williamsburg, VA, is pleased to announce the introduction of legendary Galician canned seafood from artisan producer, ‘Los Peperetes’.

Premium canned seafood from Galicia is so highly prized that there are tapas bars in Barcelona serve the tinned Galician product exclusively.

“Obsessed with quality” is how renowned Spanish food expert Rafael Garcia Santos describes owner Jesús Lorenzo Crespo. Garcia Santos also recognizes him as producing the best in Spain in his definitive culinary guide ‘Los mejores de la gastronoma De España’.

‘Los Peperetes’ is a third generation artisan producer. “From the time of my grandfather, the harvest and canning of the berberechos (cockles) has been a family and artistic tradition,” says owner Jesús Lorenzo Crespo at ‘Los Peperetes.’ When a child, he would fish for berberechos during holiday and summer vacations and sell them to his grandfather.

As with most exceptional foods, location is the key. In Galicia, along the coast of northwest Spain, the cold waters of the Atlantic Ocean crash into rocky shores and mix with pure river water flowing down from the fjords, producing the perfect environment for shellfish to thrive.

Over the generations, artisan producer Los Peperetes has developed intricate hand-processing recipes that make their tinned seafood rival fresh seafood product. Gathered by hand in local waters, each clam or mussel must be the perfect size and quality. They are carefully prepared in small batches and packed by hand. The result is the freshest, most delicious canned seafood in the world.

Jesus Lorenzo's 'Los Peperetes’ Bereberechos de Carril (Cockles) are “unquestionably the finest in Spain and the best in the world.” (Rafael Garcia Santos) Opening a tin of Los Peperetes berberechos reveals about 50 tiny sweet clams, each one about the size of a pea, beautifully and symmetrically arranged by hand. They are packed in brine as delicate as the cockles, evoking the flavors of the sea.

LaTienda is the exclusive North American importer of the whole line of ‘Los Peperetes’ products in the U.S. There are five ‘Los Peperetes’ seafood products in addition to their Beberechos de Carril (Cockles).

‘Los Peperetes’ Razor Clams (Navajas de Finisterre) are the most precious razor clams in the world and their flavor is incomparable. They are harvested near the cliffs of Cabo de Finisterre (“The end of the world”), where submerged sandbanks next to the rocky shore provide a rich and salty habitat. The razor clams must be harvested by hand, and the process is perilous.

‘Los Peperetes’ Mussels in Sauce (Mejillones en Escabeche) are perfectly marinated in olive oil, laurel, vinegar, spices and salt. Jesús Lorenzo selects only the finest young mussels, and pampers them in estuary nurseries, before harvesting by hand. Because of the intricacy of this process, ‘Los Peperetes’ has only two harvests each year.

‘Los Peperetes’ Sardines in Olive Oil (Sardinillas de Rianxo) are small, delicate sardines from the Rianxo waterways – Spain’s finest.

‘Los Peperetes’ Octopus in Olive Oil (Pulpo en aceite oliva) are exceptionally tender. They are presented in bite-sized slices with an olive oil marinade.

‘Los Peperetes’ Baby Squid in Olive Oil (Chiperones en Aceite de Oliva) are tiny squid from the Galician Rías Bajas, hand packed in olive oil, garlic and salt.

A limited supply of these Galician delicacies is on hand in La Tienda’s Virginia warehouse, making them available just in time for Christmas and New Year’s festivities.

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

Members of the Harris family visit Spain several times each year, meeting with artisan producers and seeking the best and most authentic Spanish gourmet foods. Earlier this fall, they announced that the USDA and the Spanish government had approved the first producer of Jamón Ibérico for export to the USA. La Tienda plans to fly in the first Ibérico ham products as soon as they are available.

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

Eat it Up Toronto: Eggplant Opens its Doors to the Public

Eggplant is out to prove they’re more than just another terrific restaurant.

Toronto, ON (PRWEB) December 18, 2005 -- After an extremely successful launch party, this past Thursday, December 8th, Eggplant – the restaurant – is opening their doors to the public.

The menu is headed up by Executive Chef Christopher Stracker (formerly of Ultra Supper Club, The Four Seasons and Goldfish). This urban yet elegant restaurant offers a creative fusion of sophisticated cuisine, worldly wines and trendy cocktails.

“We are pleased to announce the long-awaited opening of our restaurant to the public this Friday, December, 16th. After our successful launch party last Thursday, it only reinforces how prepared we are to take the plunge and open…now. The response thus far has been overwhelming, and we can’t wait to introduce our exquisite menu coupled with our unique and creative space to the rest of Toronto.” says co-owner and creator Dave Conlon confidently.

Eggplant differs from other tremendous restaurants for one reason: while you’re noshing your lunch or dinner, you can also catch a band recording, or see a commercial being produced. This lounge and studio concept offers a truly unique and inspiring dining experience, and is unlike any other place in Toronto.

Eggplant operates out of a 2 story, 11,000 square ft. renovated brothel, and is located at 236 King St. E. It includes state of the art recording facilities, music rooms, sound effects suites, and now a swanky restaurant on the ground floor. The front section of the restaurant is geared towards the lunch crowd, boasting a casual, urban and airy feel. The upstairs area presents a cozy, sophisticated and fine dining atmosphere, with a menu to boot.

About Eggplant: Founded in April, 2001, Eggplant – the company – is among the biggest commercial music companies and full service production house in Canada. They have served Emmy and Annie award winning creative to television, advertising and gaming communities, and have done music for clients such as Rogers, GM, Bell, Molson Labatt, Ford, Toyota and others. They have created several short films that were featured at The Just for Laughs Festival, which ran on the Comedy Network, as well as several new shorts in the works.

Today, Eggplant’s music is heard in over 150 countries each day.

For more information:
Contact Michelle Calvert, 416.640.5675
Or Eggplant @ 416.971.6003

For images, articles, menus and more, go to www.lucidcommunications.ca/eggplant.htm

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

Celtic Crossing Liqueur Introduces Latest Cocktail: Just in Time for the Release of King Kong

The perfect cocktail to have after watching King Kong.

New York, NY (PRWEB) December 17, 2005 -- Celtic Crossing Liqueur, the honey-flavored spirit from Ireland, has the perfect “after-Kong” drink. Named “Going Ape”, it combines Celtic Crossing Liqueur, Brady’s Irish Cream Liqueur, half ‘n half and, what else? A banana!

The release of the film King Kong inspired the people at Celtic Crossing to put their creativity to work on a special Kong-cocktail. With the king of apes in mind, Celtic developed the "Going Ape" cocktail.

Going Ape Cocktail Recipe:

1-1/2 oz Celtic Crossing Liqueur
½ oz Brady’s Irish Cream Liqueur
½ oz half ‘n half
½ fresh banana

Combine all ingredients in a blender with a few ice cubes. Blend thoroughly and then pour into a rocks glass. Garnish with banana slices.

For more creative Celtic recipes, go to www.celticcrossingliqueur.com. Our searchable data base will help you find the perfect drink for every occasion. While you're there, download our special manufacturer's rebate coupon for $5 off your next purchase of Celtic Crossing Liqueur. Void where prohibited. See site for complete details.

About Celtic Crossing Liqueur:
Celtic Crossing Liqueur combines Irish spirits, cognac and a hint of honey. It was named to honor all the Irish who have crossed the seas to bring Irish culture to the world. Celtic Crossing is 30% ABV. Celtic Cares. Drink responsibly. SRP: $24.99

About Castle Brands Inc.:
Castle Brands is an emerging developer and global marketer of premium branded spirits within four growing categories of the spirits industry: vodka, rum, Irish whiskey and liqueurs/cordials. Currently, the Castle Brands’ portfolio includes Boru™ Vodka, Gosling’s Rum®, Sea Wynde® Rum, Knappogue Castle® Irish Single Malt Whiskey, Clontarf® Irish Whiskey, Celtic Crossing Liqueur®, Pallini® Limoncello and Brady’s Irish Cream®.

For more information on Castle Brands, contact:
Roseann Sessa
Vice President – Marketing & Public Relations
Castle Brands, Inc.
570 Lexington Avenue
New York, New York 10022
Phone: 800-882-8140

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

New Website Launched for 'The Original Nutcracker'

More Than Nuts! OR Not Just A Nutty Idea. Division Street Manufacturing Inc. launches a new website to showcase The Original Nutcracker.

(PRWEB) December 17, 2005 -- Division Street Manufacturing has announced the launch of a new website which features The Original Nutcracker, an elegant utensil for everyday living. Made of die cast aluminum, this unique nutcracker is a versatile kitchen gadget that puts the fun into cracking nuts, lobster and crab.

The Original Nutcracker is the first product line of Division Street Manufacturing, Inc., a small company incorporated in California, and founded by a husband-and-wife team who have always enjoyed cooking, entertaining and laughing. The idea for The Original Nutcracker was born in their kitchen.

“The Original Nutcracker always surprises and delights. We hope you enjoy giving The Original Nutcracker as a gift as much as we do,” said Bonnie Powell, co-owner of Division Street Manufacturing Inc.

The latest in hip kitchen, dining and home accessories, The Original Nutcracker is entertaining yet useful, elegant yet whimsical, stylish yet functional and substantial yet quite affordable. Whether you are giving a gift or setting the table for a special dinner party for 2 or 20, The Original Nutcracker is sure to create smiles.

For more information about The Original Nutcracker, visit the website: http://www.originalnutcracker.com

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

December 16, 2005

Rock Bottom Hosts 'Miracle on Washington Street' in Indianapolis; Will Feed 800 Homeless on Christmas Day; Still Looking for Volunteers to Help

Rock Bottom Restaurant & Brewery, located at 10 West Washington Street in Indianapolis, IN, will host the 'Miracle on Washington Street' on Christmas Day (12/25/05) from 11:00 a.m. to 4:00 p.m. This event will feed and clothe over 800 of Indianapolis' homeless and displaced from area shelters.

INDIANAPOLIS, IN (PRWEB) December 16, 2005 -- Rock Bottom Restaurant & Brewery, located at 10 West Washington Street in Indianapolis, IN, will host the 'Miracle on Washington Street' on Christmas Day (12/25/05) from 11:00 a.m. to 4:00 p.m. This event will feed and clothe over 800 of Indianapolis' homeless and displaced from area shelters.

'Miracle on Washington Street' will brighten the holidays for those in need by providing luxury bus rides to the Rock Bottom Brewery. Upon arrival, guests will be treated to a warm holiday meal of turkey, ham and all the trimmings. All children will be provided with much needed winter coats, shoes, toys, candy and an opportunity to visit with Santa and have their picture taken.

"Here at the Miracle, Christmas takes on a whole new meaning," stated Chad Ashley, General Manager, Rock Bottom Restaurant & Brewery. "We bring the community together for a day filled with attentive service, overwhelming abundance and dignity. Gone is the casual décor typical to most breweries. Instead, our guests dine on white linen table cloths, china and real silverware. We want our guests, especially the children, to truly enjoy the holiday."

This day is made possible by the generosity of countless community sponsors and partners including Simon Properties, Union Federal Bank, Piazza Produce, Marsh Supermarkets, American Linen, Sara Lee, Tyson and Reinhardt Foods and The Rock Bottom Foundation.

However, we cannot do this alone. Rock Bottom Restaurant & Brewery and the Rock Bottom foundation are still looking volunteers interested in working with us on Christmas Eve (12/24/05) and Christmas Day (12/25/05) to make the Miracle happen. Anyone interested in volunteering for the event can visit the Rock Bottom Foundation Web site (www.rockbottomfoundation.org) and select the ‘Miracle Events’ tab, then ‘Indianapolis, IN;’ information on volunteering can be found on the page for the ‘Miracle on Washington Street.’ Anyone needing more information can also contact Matthew Kennedy, Manager, or Chad Ashley, General Manager, at Rock Bottom Restaurant & Brewery at 317-681-8180.

From a single event in Denver in 1996, the Miracle Events have grown in response to the tremendous need across the country. In 2005, over 12,000 disadvantaged people in twelve cities will receive an outpouring of community generosity through the Rock Bottom Foundation Miracle Events. These miraculous Events directly address the needs of homeless and hungry men, women and children in our communities by providing them with a delicious meal, shoes, jackets, diapers, toiletries, baby food and toys during the holidays.

ABOUT THE ROCK BOTTOM FOUNDATION
The Rock Bottom Foundation is the charitable arm of Rock Bottom Restaurants, Inc. Established in 2001; the Foundation exists to enhance the quality of life of those less fortunate in our communities as well as our teammates experiencing a crisis. Our primary focus is to fight hunger and homelessness.

All of Rock Bottom's restaurants are casual dining establishments featuring attentive customer service, high-quality, moderately priced food and a distinctive selection of micro-brewed and specialty beer served in a comfortable and entertaining atmosphere.

Posted by Industrial-Manufacturing at 09:32 PM | Comments (0)

neaclear Supports a Smoke-free Chicago

neaclear applauds the City Council for passing an ordinance that protects all workers and patrons of Chicago restaurants and bars from the effects of secondhand smoke. This is a goal we have all been working towards for more than ten years. It is important that Chicago protect all workers from the dangers of secondhand smoke, and this is what the ordinance will achieve.

(PRWEB) December 16, 2005 -- neaclear supports a smoke-free Chicago.

neaclear applauds the City Council for passing an ordinance that protects all workers and patrons of Chicago restaurants and bars from the effects of secondhand smoke. This is a goal we have all been working towards for more than ten years. It is important that Chicago protect all workers from the dangers of secondhand smoke, and this is what the ordinance will achieve. Although most workplaces in Chicago (including restaurants) will be smoke-free in mid-January 2006, the ordinance does allow 2-1/2 years before phasing in bars.

Wednesday's vote ended months of emotional debate over this issue, adding Chicago to the growing list of American cities that are smoke free. After weeks and months of posturing, debating, and cajoling, the Chicago City Council approved a smoke-free ordinance. That means, as of January 16, all restaurants must go smoke free, but bars and taverns will be allowed time to transition to a no smoking environment. The biggest winners Wednesday were the smoke-free forces, the Cancer Society and Lung Association.

Studies had shown that Chicago restaurants are up to six times more polluted than Lower Wacker Drive at rush hour. People who are exposed to secondhand smoke have 25 to 35% higher coronary death rates. Non-smoking workers in a smoking facility have a 16-19 % increased risk of developing lung cancer. neaclear believes there can be no compromise on health. A smoking ban is what was needed. The rights of non-smokers must be protected.

“We think of automobile pollution as bad for health,” says Dr. Sam Speron, plastic surgeon, skin care expert and consumer advocate. “However, the level of secondhand smoke in some restaurants and bars is many times more dangerous. Restaurant and bar workers often have no choice over their working conditions and are paying the price with their health. This is a huge step for improving public health in the city of Chicago. And let's not also forget, smoking is terrible for your skin!”

Feel free to check out more information at www.neaclear.com

Posted by Industrial-Manufacturing at 09:31 PM | Comments (0)

Wine Opinions Issues Core Track Report

The first in an ongoing series of quarterly reports on the taste preferences, attitudes, and purchasing trends among “high-end” U.S. wine consumers was released today by Wine Opinions.

St Helena, CA (PRWEB) December 16, 2005 -- The first in an ongoing series of quarterly reports on the taste preferences, attitudes, and purchasing trends among “high-end” U.S. wine consumers was released today by Wine Opinions. The report is based on a survey of members of the Wine Opinions Panel, whose frequency of consumption and purchase of wines (especially in the higher price categories) represents the 16.2 million consumers who drink wine either daily or several times a week, and drive the market for fine wine in the U.S.

“Having the largest proprietary online panel of core wine drinkers in the U.S. enables us to gain rapid insights on the most important consumer segment of the market and produce timely research and analysis of their tastes and trends,” says John Gillespie, the owner of Wine Opinions. “While sales data can indicate what is selling, we provide insight on their tastes and purchase motivations."

A number of current issues were covered in the report, including the relative influence of Robert Parker and the Wine Spectator on high-end consumers when making purchases of wine costing more than $20. Other topics surveyed were readership of epicurean magazines, usage and opinions on Pinot Grigio/Pinot Gris wines, purchase and opinions on the new “upscale” boxed wines, and consumer attitudes and preferences for imported wines from emerging sources such as Spain, South Africa, Argentina, New Zealand, and Germany.

Among the numerous findings is an indication that a “backlash” reaction to ratings of wines by Robert Parker seems to be forming among a significant segment of high-end wine consumers. “While the survey does indicate that Mr. Parker’s influence exceeds the actual number of those who read his publication and visit his web site, 48% gave him the lowest rating (‘no influence’) on a five point scale. This was double the size of the ‘no influence’ rating for other wine media,” said Christian Miller, who directs the research operations of Wine Opinions.

Further details on the first Core Track report, a number of topline survey findings, and the other research and newsletter offerings of Wine Opinions may be found at the company’s web site – WineOpinions.com. The 51-page Core Track report may be purchased for $495 on the Wine Opinions web site, or may be ordered by email.

Posted by Industrial-Manufacturing at 09:30 PM | Comments (0)

Alternative Formats Taking A Big Bite Out Of The Grocery Industry

The landscape of the food retailing industry continues to change dramatically, with traditional grocery chains being squeezed out of the picture by the growth of alternative formats. According to a report from global trade credit insurer Euler Hermes ACI, these other outlets – including supercenters, warehouse clubs, dollar stores, drugstores, and convenience stores – are increasing their grocery square footage and sales, thus taking a big bite out of the consumer base of the traditional grocery chains.

(PRWEB) December 16, 2005 -- Alternative Formats Taking A Big Bite Out Of The Grocery Industry Consumer base, operating margins diminish amid increased competition.

The landscape of the food retailing industry continues to change dramatically, with traditional grocery chains being squeezed out of the picture by the growth of alternative formats. According to a report from global trade credit insurer Euler Hermes ACI, these other outlets – including supercenters, warehouse clubs, dollar stores, drugstores, and convenience stores – are increasing their grocery square footage and sales, thus taking a big bite out of the consumer base of the traditional grocery chains.

According to the report – published in Foresight, a Euler Hermes ACI publication – the competition for customers in the food retailing industry is fierce, while top-line growth in the industry remains modest. “The pricing pressure has intensified with the rapid expansion of the alternative formats, especially Wal-Mart Stores Inc.’s Supercenter stores,” said Euler Hermes ACI Risk VP Francois Bergeron. “This has affected operating margins for the grocery chains, and the smaller regional players in the industry may suffer disproportionately from the increased competition and tougher climate.”

In response to the changing business climate, many regional and national grocery chains are changing their primary focus in order to survive, Bergeron said. Some are offering more premium goods to customers, while others are focusing more on better execution and increased service for customers. “A new format is also emerging in the U.S., with chains like Aldi’s, Trader Joe’s, and Supervalu’s Save-A-Lot,” he said. “These no-frills, deep-discount stores are designed to compete well against the supercenters and warehouse clubs.” However, Bergeron notes that no matter what the business model, it is obvious that many of the regional and national grocery chains will need to reinvent themselves in order to maintain their share of this increasingly competitive marketplace.

The report shows a troubled outlook for the retail grocery business over the coming years as the major shift in market share continues. The gap is expected to widen between the supercenters/discount clubs and traditional grocery outlets. “Overall, the outlook for traditional grocers is bleak,” concluded Bergeron. “The alternative formats will keep flexing their muscles in the industry, putting a tighter squeeze on the regional and national grocery chains.”

Euler Hermes ACI is North America’s oldest and largest provider of trade credit insurance and global risk mitigation information. Euler Hermes ACI is the U.S. subsidiary of the Euler Hermes group, which has offices in more than 40 countries, and is a company of Allianz. The company’s risk underwriting department monitors and analyzes various trade sectors to provide proprietary risk mitigation information to policyholders.

The complete Food Retailing Industry report is available in the Fall 2005 issue of Foresight, which may be obtained upon request from Euler Hermes ACI. For more information about Euler Hermes ACI products and services, visit www.eulerhermes.com/usa.

Note: Euler Hermes ACI Risk VP Francois Bergeron is available for interviews/comments on this industry forecast. To schedule an interview, please contact Rick Ostopowicz at 410-753-0652.

Euler Hermes is the worldwide leader in credit insurance and one of the leaders in bonding and guarantees. With 5,400 employees in 40 countries, Euler Hermes offers a complete range of services for the management of customer receivables and posted a consolidated turnover of 1.9 billion euros in 2004. The North American subsidiary (Euler Hermes ACI) is headquartered in Owings Mills, MD. For more information visit www.eulerhermes.com/usa.

Euler Hermes, a subsidiary of AGF and a member of Allianz, is listed on Euronext Paris. Standard & Poor’s rates the group and its principal credit insurance subsidiaries AA-.

Press Contact:
Rick Ostopowicz
Euler Hermes ACI Public Relations and Communications Specialist
Phone: (410) 753-0652

These assessments are, as always, subject to the disclaimer provided below. Cautionary Note Regarding Forward-Looking Statements:
Certain of the statements contained herein may be statements of future expectations and other forward-looking statements that are based on management's current views and assumptions and involve known and unknown risks and uncertainties that could cause actual results, performance or events to differ materially from those expressed or implied in such statements. In addition to statements which are forward-looking by reason of context, the words ‘may, will, should, expects, plans, intends, anticipates, believes, estimates, predicts, potential, or continue’ and similar expressions identify forward-looking statements. Actual results, performance or events may differ materially from those in such statements due to, without limitation, (i) general economic conditions, including in particular economic conditions in the Allianz Group's core business and core markets, (ii) performance of financial markets, including emerging markets, (iii) the frequency and severity of insured loss events, (iv) mortality and morbidity levels and trends, (v) persistency levels, (vi) the extent of credit defaults (vii) interest rate levels, (viii) currency exchange rates including the Euro-U.S. Dollar exchange rate, (ix) changing levels of competition, (x) changes in laws and regulations, including monetary convergence and the European Monetary Union, (xi) changes in the policies of central banks and/or foreign governments, (xii) the impact of acquisitions, including related integration issues, (xiii) reorganization measures and (xiv) general competitive factors, in each case on a local, regional, national and/or global basis. Many of these factors may be more likely to occur, or more pronounced, as a result of terrorist activities and their consequences.

The matters discussed herein may also involve risks and uncertainties described from time to time in Allianz AG’s filings with the U.S. Securities and Exchange Commission. The Group assumes no obligation to update any forward-looking information contained herein.

Posted by Industrial-Manufacturing at 09:29 PM | Comments (0)

The Shipment Value in the Korean Food Industry Reached $34 Billion in 2005 and is Predicted to Grow by 5% Before 2007

Research and Markets (researchandmarkets.com/reports/c29344) has announced the addition of Food Processing Market in South Korea (2005) to their offering.

Dublin (PRWEB) December 16, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c29344) has announced the addition of Food Processing Market in South Korea (2005) to their offering.

South Korean economy has made high level structural changes, post 2000 in the areas of agriculture, industry and urbanization. With these having a hold in the market, more agricultural engineering complexes have been built along with facilities for processing of agricultural and fisheries output. Although the food industry in Korea has contributed sufficiently to national income and created job opportunities it is now encountering problems such as lack of funding and competition from Korean and Chinese products.

There were around 6,350 firms in South Korea's food processing sector in 2003. These firms valued their shipment to about $34 billion in 2005 which is further expected to increase by 5 percent before 2007. Household expenditure on processed food continue to increase spreading to convenience-food stores and demand for ready-to-eat food items so popular among the younger generation. This has boosted an increase in suppliers.

Our market research report "Food Processing Industry – South Korea (2005)" discusses how the availability of raw materials, changing lifestyles and flexible trade regulations has pushed the industry's growth in the region. The report also analyzes the improvements in demand and supply by the country in terms of unit sales while talking about the obstacles to growth opportunities for traders.

Summary
The market research report includes in its various sections a comprehensive coverage of the different business segments within the food processing industry accompanied with statistics, trends and legal framework and regulations that govern it.

During the progress of its chapters the report begins with a profile of processed food and beverage sector in South Korea in 2005 followed by chapter 3 making a comparative study of the market in South Korea vis-à-vis Asia Pacific. Chapter 4 deals with demand, production and supply of food processing of dairy products, animal products, oil and oil seeds and beverages. Chapter 5 talks about the drivers of the industry. Chapter 6 talks about the burgeoning workforce and on-farm employment limits. Chapter 7 gives a study of South Korean food law; chapter 8 tells about the impact of South Korean food processing on the economy. Chapter 9 talks about agro-processing industries and employment trends during 2000-05; chapter 10 gives SWOT analysis of the market. Chapter 11 deals with issues affecting agro-processing industries and chapter 12 gives company profiles of top ten South Korean food processing firms.

It also covers the profile of key players in the sector that includes brief profile, recent financials (wherever available), key management profiles, and company's strategic moves/press coverage's for overall market estimation and trend analysis.

For more information visit http://www.researchandmarkets.com/reports/c29344

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

Posted by Industrial-Manufacturing at 09:28 PM | Comments (0)

Coca-Cola Enterprises Limited Benefits from Rapak's Bag-in-Box Filling Expertise

Rapak has successfully installed four new filling machines for Coca-Cola Enterprises, creating one of the most advanced Bag-in-Box systems in Europe.

Rugby, UK, (PRWEB) December 16, 2005 -- Rapak has successfully installed four new Bag-in-Box filling machines for Coca-Cola Enterprises Ltd in Milton Keynes, concluding one of its biggest projects ever undertaken in Europe.

The bespoke installation comprises two Autokap Fully Automatic Fillers and two Autokap Bulk Fillers, all of which have exceeded the original customer brief in terms of output, accuracy of fill and efficiency.

The Autokap Fully Automatic Fillers are high-speed servo driven fillers that are producing 10 litre and 20 litre bags of post mix syrup over 12 and 9 bags per minute respectively, with a fill accuracy above that required. Rapak linked the fillers to Coca-Cola Enterprises Ltd’s process control system via an Ethernet communication system making the installation simpler to control and more reliable.

The same communication system has been adapted for use with the Autokap Bulk Fillers, which are filling the all new Arca 250ltr bulk boxes at a rate of 1 bag every 2 minutes per filler. The Arca 250ltr bulk boxes have been introduced to ensure reliable automatic filling into bulk containers, normally a very labour intensive packing process.

Another innovation on the fully automatic AutoKap fillers is the quick change bag into box loaders, developed by Rapak to reduce downtime significantly and maximise efficiencies. The rotating ‘back to back’ load chutes features ‘quick connect’ technology that has reduced changeover times from 10 to 20 litre packs to less than three minutes!

Rapak also worked closely with DS Smith Packaging Systems to provide up- and down-stream controls, box erectors, box closers, weight scales and conveying systems.

“We were delighted with the way that Rapak has handled this whole project,” comments John Laho, Engineering Manager at the Coca-Cola Enterprises Ltd Milton Keynes facility. “The result is one of the most advanced Bag-in-Box systems in Europe.”

Commenting for Rapak, Jon Wragg, Sales Director highlighted the unique solution approach that Rapak provides as part of the DS Smith Group.

“No other Bag-in-Box business offers the same global filling systems, bag making and dispensing technologies as we do and this will continue to differentiate Rapak in the coming years, as we further develop and enhance our product ranges.”

Posted by Industrial-Manufacturing at 09:27 PM | Comments (0)

Caffé Classico Foods Signs Smooth Deal with Robeks

Belizza Scoopable Açaí now available through Robeks, a major national smoothie chain.

(PRWEB) December 16, 2005 -- Caffé Classico Foods (www.caffeclassicofoods.com) announced today that it has inked a deal to sell its Belizza™ Scoopable Açaí to Robeks (www.robeks.com), one of the nation's fastest growing healthy lifestyle franchises. Robeks is making Belizza Scoopable Açaí the centerpiece of its antioxidant-rich smoothies and drinks, which are sold through nearly 80 stores in 16 states. Açaí (pronounced AH-sigh-EE), a small palm berry, is a Brazilian fruit with a rich flavor that some describe as a mix between berries and chocolate.

According to Robeks’ Chairman & Founder David Robertson, Robeks is “committed to offering the most nutritional alternatives to traditional fast food for those seeking a healthy lifestyle. Belizza Scoopable Açaí aligns with our philosophy of offering our customers the highest quality, antioxidant-rich and flavorful Açaí smoothies and bowls.” “Since we rolled out the Belizza Scoopable Açaí in conjunction with our fall campaign, sales of our Açaí smoothies and bowls have increased more than 20%,” added Angy Chin, Robeks’ CFO.

Açaí grows wild in the Amazon rainforest and packs an amazing health punch. Natives of Brazil have been eating açaí for centuries, typically grinding it into a pulp to eat for breakfast or as an energizing snack. Açaí is now making waves with surfers and other health-minded people in the know, and is often used in smoothies to add both antioxidant healing power and great flavor. Deep purple in color, açaí is extremely rich in the very same antioxidants (anthocyanins) found in red wine. Açaí antioxidants battle against free-radical molecules and help combat premature aging and even help prevent serious illnesses like heart disease.

Caffé Classico Foods’ President Tom Heffernan, whose family started the company in 1976, said that the deal with Robeks “is a major step for us as we broaden our offering of premium products including gelato, sorbetto, and now scoopable açaí. We know that people around the country will love this product as much as people in the Bay Area already do. Robeks is an ideal partner for us when it comes to reaching people who love food, take an interest in health, and want to try something extraordinary.” “Tom is a fun, proactive, and action-driven leader, and we have a blast working together. I am sure as a team we’ll introduce more exciting products for our customers in the near future,” said Angy.

About Caffé Classico Foods

Since 1976 Caffé Classico Foods has been the top super-premium ice cream maker in the United States. The company’s Gelato Classico - called “the absolute best ice cream in the universe” by TIME magazine - and fat-free, dairy-free Sorbetto Classico are sold in fine restaurants, cafes, scoop shops and grocery stores across the country. For more information visit www.caffeclassicofoods.com.

About Robeks
Robeks is one of the nation’s fastest growing healthy lifestyle franchises, deeply committed to offering its customers more nutritious alternatives to traditional fast food. Robeks’ menu features a variety of premium blended-to-order fruit smoothies, fresh fruit and vegetable juices, wholesome sandwiches and soups, garden salads, high-protein baked goods, healthy snacks and a proprietary line of premium nutritional supplements. Robeks’ stores provide customers with an energetic experience featuring vibrant-colored walls, upbeat music and enthusiastic associates to create an environment that appeals to people of all ages. Founded in 1996 and headquartered in Manhattan Beach, CA, the company has 76 stores in 16 states and is currently expanding in over 33 major metropolitan areas throughout the United States. For further information or details on franchise opportunities, please visit www.Robeks.com.

Posted by Industrial-Manufacturing at 09:26 PM | Comments (0)

December 15, 2005

Although Food Processing is One of the Biggest Sectors in Japan, the Market is Only Predicted to Increase by 2-3%

Dublin (PRWEB) December 15, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c29337) has announced the addition of Food Processing Market in Japan (2005) to their offering.

Food processing is one of Japan's major manufacturing sectors, however, companies in this sector lack scale of production. The industry also lacks automation resulting in low productivity. An absence of adequate FDI in packaged goods and over protection of trade; the industry has little competition with global best practices. On the domestic front there is local monopolization of the food processing industry and competition is low.

The food processing industry in Japan has a potential to grow by 6.3 percent annually equivalent to 64 percent of US levels in the next decade. In 2004 it was 0.4 percent. According to experts, owing to high potentiality this sector can achieve high productivity without cutting on consumer demand for processed food.

While in 2004 the value of Japanese food processing industry including beverages was estimated at US $208.6 billion (22.5 trillion yen) the expected increase is only 2-3 percent. This implies that market size will more or less remain constant with no noticeable development. Again experts are of the view that Japanese industry and government together need to make reforms and take initiatives to enable increased value addition and healthy competitive environment for the food processing sector.

Our market research report "Food Processing Industry – Japan (2005)" discusses how the availability of raw materials, changing lifestyles and flexible trade regulations has pushed the industry's growth in the region. The report also analyzes the improvements in demand and supply by the country in terms of unit sales while talking about the obstacles to growth opportunities for traders.

Summary
The market research report includes in its various sections a comprehensive coverage of the different business segments within the food processing industry accompanied with statistics, trends and legal framework and regulations that govern it.

During the progress of its chapters the report begins with a profile of processed food and beverage sector in Japan in 2005 followed by chapter 3 making a comparative study of the market in Japan vis-à-vis Asia Pacific. Chapter 4 deals with demand, production and supply of food processing of citrus, dairy products, animal products, grain and fodder, strawberries and poultry products. Chapter 5 talks about the drivers of the industry. Chapter 6 talks about the burgeoning workforce and on-farm employment limits. Chapter 7 gives a study of Japanese food law; chapter 8 tells about the impact of Japanese food processing on the economy. Chapter 9 talks about agro-processing industries and employment trends during 2000-05; chapter 10 gives SWOT analysis of the market. Chapter 11 deals with issues affecting agro-processing industries and chapter 12 gives company profiles of top ten Japanese food processing firms.

It also covers the profile of key players in the sector that includes brief profile, recent financials (wherever available), key management profiles, and company's strategic moves/press coverage's for overall market estimation and trend analysis.

For more information visit http://www.researchandmarkets.com/reports/c29337

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

Posted by Industrial-Manufacturing at 02:22 AM | Comments (0)

Ex - Machiavelli Chef Opened an Italian Family Restaurant in Mosman

After seven years at Machiavelli, Chef Sacha de Brunel has opened his own family restaurant STAR FUSION, 3A Spit road Mosman

(