Food Processing - Food Handling

« November 2005 | Main | January 2006 »

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

(PRWEB) December 15, 2005 -- Star Fusion concept is based on home-made pasta and risotto done ‘a la minute’ in front of you. Ten pasta and three risottos and salads which can satisfied all tastes including vegetarian. The prices are extremely affordable (everything is under $18).

Machiavelli is known for his ‘power table’ given each day to the man who is known to be the richest. Star Fusion is renowned for its ‘Cooking with love”. Sacha puts his heart in his cooking; his French background might help the alchemical process. It works as one of his female client reported having nearly an orgasm while eating a crème brulée!

The décor is very warm – sun and orange colors, the pictures describe the ingredients: avocados, tomatoes and tell their history.

Star Fusion is BYO, with 40 seats and also offers takeaway and home and office catering services.

It is open from 12pm to 9pm (non stop) from Tuesday to Saturday.

Posted by Industrial-Manufacturing at 02:21 AM | Comments (0)

Edible Arrangements' Fruit Bouquets "Star" at Show About Upcoming Golden Globes

George Clooney and Geena Davis feted with fruit, not champagne or flowers.

Hollywood, CA (PRWEB via PR Web Direct) December 14, 2005 -- Edible Arrangements, the nation's leading purveyor of hard-carved, fresh fruit arrangements that resemble floral bouquets, today announced that its luscious products were the gifts of choice bestowed by E! News to celebrities receiving Golden Globe Nominations. E! News, which had formerly honored red carpet celebrities with bottles of Champagne or flowers, decided to forgo the usual to offer health-conscious stars this tasty, nutritious and stylishly elegant new gift concept.

Millions of viewers watched lucky recipients, including George Clooney, the cast of the TV show "Grey's Anatomy," Marc Cherry, Eva Longoria, Matt Dillon, Alanis Morissette, Will Ferrell, Geena Davis, and the cast of the TV show "My Name is Earl" as they spoke about receiving a Golden Globe nomination and were feted with fresh fruit "bouquets" from Edible Arrangements. The show aired December 13, 2005, at 7 pm and again at 7:30 pm Eastern and Pacific times. For clips of the stars receiving Edible Arrangements floral bouquets, please see http://www.eonline.com/On/Enews/index.html?fdnavnews2, then click on the TOP 5 video highlights on the right.

The arrangement given to the celebrities is called "Delicious Fruit Designs," spectacular bouquets overflowing with pineapple daisies, strawberries, grapes, cantaloupe and honeydew. Chocolate covered apple wedges were added to provide just the slightest bit of delicious decadence.

"We wanted to do something different this year beyond the usual Champagne or flowers to show our appreciation to the stars," said E! News correspondent Giuliana DePani. "I had recently seen one of Edible Arrangement's beautiful bouquets and fell in love with the unique concept. And of course, its scrumptious fresh fruit is just perfect for everyone in Hollywood who is so health conscious."

"Hollywood celebrities are on the cutting-edge of popular culture," said Tariq Farid, President and CEO, Edible Arrangements Franchise Group. "Our lovely bouquets are perfect for the growing awareness of the importance of fresh fruit in the diet. They are also spectacularly beautiful to behold, unseating the myth that somehow nutrition and glamour are somehow incompatible."

Edible Arrangements has 165 operating franchise stores across the U.S. and Canada, with eight new locations opening each week. A U.K. expansion will be launching soon. In the Los Angeles area, Edible Arrangements has stores in Arcadia, Glendale, Northridge, Pasadena, Saugus and Thousand Oaks. Stores are opening the week of December 20th in West Hollywood and Santa Monica. Additional locations will open in Burbank, Downtown LA, Simi Valley, Studio City and Westwood in early 2006. Edible Arrangements bouquets can be ordered by telephone or on the company's website, www.ediblearrangements.com, for same day delivery if ordered before 11 am, in addition to in-store orders.

About Edible Arrangements

Founded in 1999 and headquartered in Hamden, Conn., Edible Arrangements Franchise Group is the leading purveyor of luscious fresh fruit "bouquets" that artfully resemble their floral counterparts. The company's corporate store and rapidly expanding franchises (now numbering more than 250) hand deliver these wholesome and festive products across the U.S. and Canada. Arrangements can be ordered through the company's website, by telephone or at one of its stores. The company was ranked eighth in Entrepreneur Magazine's Top New Franchises in 2005. For more information, please visit www.ediblearrangements.com.

For more information, please contact:

Wendy Marx
203-445-2850

or

Hanna Lee
212-721-2090

Posted by Industrial-Manufacturing at 02:20 AM | Comments (0)

December 14, 2005

New Year's Eve in Spain but in New York

Every year, for the last fifteen years to be exact, Marion's on the Bowery has created fun and entertaining themes to bring in the new year. This year Marion's brings Spain to downtown Manhattan with red roses, flamenco and a ten course dinner.

New York, NY (PRWEB) December 14, 2005 -- Every year, for the last fifteen years to be exact, Marion's on the Bowery has created fun and entertaining themes to bring in the new year. This year Marion's brings Spain to downtown Manhattan with red roses, flamenco and a ten course dinner.The venerable Marion's does it again on New Year's Eve with a elegant and entertaining night of merriment.

The room will be overflowing with red roses. The Flamenco musicians will be seducing you into the mood before the dancers perform. A ten-course dinner to titillate all the senses. And when the time is right DJ Lil' Josh will get everyone up dancing.

And what a menu Marion's chef Gabriel Pelligrini has in store:

Warm olive and baby artichokes vol au vent
garlic, tomato, basil, white wine

Avruga Caviar
marinated cucumber, potato pancake with crème fraiche,
or
pickled chanterelle, tettilla and chive crepe

Heirloom Tomato & Mint Gazpacho

Foie Gras Empanadas
with manchego Cheese & saffron-garlic aioli
or
Olive tapenade empanadas with cilantro

Valencia Orange and olive oil sorbet

Salad of Micro Greens
Boquerones, cask aged sherry vinegar and extra virgin olive oil

Black Truffle Ravioli
or
oyster mushrooms and cabrales in an almond sauce

Poached Halibut
caviar whipped potatoes, pea shoots and lemon foam

Pistachio Crusted Colorado Lamb Chops
White Bean Cassoulet, Syrah Sauce

Root Vegetable Napoleon
with shaved truffles, cashew oil & hibiscus vinaigrette

Petit fours
Champagne Toast

Dessert

(menu subject to market availability)

The late seating is at 10pm and includes a individual bottle of Piper Heidseck Champagne, dinner, entertainment and party favors.
$150 per person (tax, additional beverages and gratuity not included)

There is also an early seating at 7pm which includes a six course dinner, a welcome glass of Piper Heidseck champagne and entertainment
$75 per person (tax, additional beverages and gratuity not included)

At the 10pm seating there will be tapas and champagne at the bar for $50 a person.

Marion's Continental Restaurant & Lounge
354 Bowery at 4th Street
New York City, N.Y.

Posted by Industrial-Manufacturing at 04:08 AM | Comments (0)

Donatos Weighs in on Pizza Scales

Donatos Pizza owner Jim Grote knows quality - so when he needed to choose a scale to weigh his ingredients, he looked to METTLER TOLEDO.

(PRWEB) December 14, 2005 -- Donatos Pizza was founded in 1963 by Jim Grote, a college sophomore at The Ohio State University. From the beginning, Jim knew that in order to be successful, he would have to employ three basic fundamentals: create a superior product, surround himself with great people and run a business with strong, identifiable principles. Jim also sought to promote goodwill in the neighborhood and "treat everyone as he wanted to be treated."

To create a superior product, superior ingredients are essential. This includes Donatos’ dough, sauce and toppings. Donatos’ Pizza dough is made from an original family recipe and every step from mixing to proofing is meticulously controlled. The sauce is then applied with an innovation unique to Donatos which ensures that each pizza receives the perfect amount. Additionally, fresh vegetables are sliced daily, sausage is made from an original family recipe and natural, aged provolone cheese is used for a fuller flavor.

Portion Control Scales Ensure Product Quality and Cost Control

To ensure Donatos delivers a consistent product to its customers every time, it is critical that portion controls are put into place to manage the quality ingredients used on each pizza. Portion control is necessary for two reasons. The first, and most important reason, is consistent quality. Customers know they will get a great product when they order a Donatos pizza. "Even if you have the best pizza recipe in the world, it only works when each employee making pizza is able to make sure the recipe is followed, each and every time. I don't know how a pizza restaurant can ensure a quality product if they are not using a portion control scale," said Mark Reed, Director of Purchasing and Distribution with Donatos.

he second reason to use portion control scales is to control food costs. To monitor toppings, the METTLER TOLEDO Pizza Scale has been an essential part of Donatos’ quality control for more than 10 years. The scale is used to weigh each topping placed on the pizza from Edge to Edge®. Improved food costs are one of the major by-products of Donatos’ procedures that ensure absolute product consistency.

Donatos believes that buying the best equipment helps them to create a superior product. "In the past we have used pizza scales from a number of different scale manufacturers, but over time we have found we could rely on METTLER TOLEDO. Now we are purchasing METTLER TOLEDO exclusively," says Mark Reed, Director of Purchasing and Distribution. "METTLER TOLEDO has a durable pizza scale, it works great, provides the resolution we need to weigh all of our ingredients, and METTLER TOLEDO takes good care of its customers."

Today, Donatos has more than 190 locations nationwide including stores, take & bake locations and sports venues. Recently, Donatos was named Pizzeria Enterprise Industry of the Year by Pizza Marketing Quarterly magazine.

After all, "Life's too short to enjoy mediocre pizza."

METTLER TOLEDO is a leading global supplier of precision instruments and is the world's largest manufacturer and marketer of weighing instruments for use in laboratory, industrial and food retailing applications. METTLER TOLEDO provides weighing solutions that help customers by automating processes, increasing yields, controlling product quality and complying with industry standards and regulations.

For more information on Donatos Pizza, please visit www.donatos.com

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

Top Ten Winery Web Sites of 2005 Announced by Michael E. Duffy & Associates, Publishers of The Winery Web Site Report

The top ten winery Web sites of 2005 stand out for their "visitor effectiveness." Everyone arrives at a Web site with a goal already in mind. The best winery Web sites make it easy for visitors to accomplish what they came to do, and that’s good for wine aficionados and wineries alike, particularly during the holidays.

Santa Rosa, CA (PRWEB) December 14, 2005 -- Michael E. Duffy & Associates, publishers of The Winery Web Site Report, announced today the top ten winery Web sites of 2005 based on their independent review of over 2,200 winery Web sites. The top ten results are listed below along with their scores and website urls:

1. Lynmar Winery (83) www.lynmarwinery.com
2. Clos Du Val Wine Co. (82) www.closduval.com
3. EOS Estate Winery (81) www.eosvintage.com
4. King Estate Winery (80) www.kingestate.com
5. Huntington Wine Cellars (79) www.huntingtonwine.com
6. Nickel & Nickel (78) www.nickelandnickel.com
7. Goldeneye (77) www.goldeneyewinery.com
8. Lambert Bridge Winery (77) www.lambertbridge.com
9. Wildhurst Vineyards (77) www.wildhurst.com
10. Quivira Vineyards (75) www.quivirawine.com

The scores are based on a total of 100 points, using 25 rating elements designed to evaluate the "visitor effectiveness" of a winery Web site, from search ranking to site freshness. The median score for all 2,231 winery sites included in the survey was 48 points, with a mean of 47.72 points.

"The best sites clearly address the needs of four distinct types of visitors: buyers, browsers, the trade, and the media," said Michael E. Duffy, publisher of The Winery Web Site Report. "Each of these groups increasingly uses the Web as their first point of contact with a winery. An effective site helps a visitor accomplish what they came to do without a lot of effort wasted."

Wineries interested in knowing their overall visitor effectiveness rating can request it free of charge at http://www.WineryWebSiteReport.com.

"A median score of 48 points shows most winery Web sites aren’t doing as much as they should for their visitors," adds Duffy. "Smart wineries realize that the recent Supreme Court decision regarding direct wine shipments means both new potential customers and more competition. Visitors want sites that look fresh and make it easy for them."

Please direct questions regarding this release to Michael Duffy, publisher of the Report, at 1-888-946-3799 (1-888-WINERY-WEB).

The Winery Web Site Report offers each winery a printed report specific to their Web site, as well as a year of online access to current statistics, summary evaluations of all wineries in the database, and expert assistance via e-mail. The printed report contains a best practice checklist and statistical measures for each of the 25 rating elements, providing clear direction to wineries seeking to improve. More information is available at http://www.WineryWebSiteReport.com.

Posted by Industrial-Manufacturing at 04:06 AM | Comments (0)

The Charles Fleming Murder Case: How Did Diane Fleming Get Wrongly Convicted Of Murdering Her Husband?

Charles Fleming, 37, died a typical aspartame (Equal, NutraSweet) poisoning death. Bad lawyering by defense counsel and exculpatory evidence witheld by the Commonwealth of Virginia prosecutors led to the conviction of Charles Fleming's wife, Diane Fleming.

(PRWEB) December 14, 2005 -- Charles Fleming, 37, played basketball every Sunday. On a hot summer day in June, 2000, Charles came home and drank a bottle of Gatorade that he and his wife Diane had just bought to mix with creatine, a food supplement. Charles wanted to try creatine because it promised muscle mass. This particular Sunday was the first time Charles ever drank Gatorade; the Flemings bought it particularly to mix with the creatine.

After drinking the Gatorade with the supplement, Fleming became ill and went to bed early. The next morning Fleming went to work but, feeling ill, returned home. Charles Fleming’s condition deteriorated rapidly and he was taken to the hospital. During treatment, Fleming was given Ativan because he was combative and confused; from there, he slipped into a coma and died. The autopsy showed Charles Fleming died from ‘acute methanol poisoning’.

In February, 2002, Case No. CR01F01484-01, Commonwealth Of Virginia v. Diane Fleming, Diane Fleming was tried and convicted to sentences of 30 years for murder and twenty years for adulteration, allegedly ‘spiking’ her husband’s Gatorade with methanol, a poisonous alcohol, from a bottle of windshield washer fluid. Diane Fleming has been incarcerated for almost 4 years as prisoner #311655 in the Troy, VA. (Fluvanna), Department of Corrections.

Diane Fleming has given permission to this writer to write about the following latest endeavors to free her.

In June 2005, a writ of habeas corpus was prepared by Petitioner Diane Fleming’s pro-bono attorney, Mason Lee Byrd, of Richmond, Virginia. A writ of ‘habeas corpus’ is a judicial mandate ordering that an inmate be brought to court so it can be determined whether or not that person is imprisoned lawfully and whether or not he should be released from custody.

In the habeas, Byrd presents 20 claims of “ineffective counsel” and two claims pertaining to “prosecutorial misconduct.” Byrd is remarkable in his findings, an incisive quest for the truth to prove Diane Fleming’s innocence. Due to personal matters, Mr. Byrd cannot continue representing Diane Fleming; however he petitioned the court to appoint David B. Hargett as Diane Fleming’s new counsel and the court agreed. Mr. Hargett is a prominent Richmond, Virginia attorney who has freed many people wrongly convicted of crimes.

The main issues in the filed habeas are claims (1-22) that include, who mixed the Gatorade with the creatine, how the methanol got into the Gatorade, the toxicology report that found no evidence the methanol that allegedly killed Charles Fleming was the actual cause of Charles Fleming’s death or connected to the windshield washer fluid found in the Fleming’s garage, Diane Fleming’s son, Chuckie who was accused by her own defense counsel of his stepfather’s murder, the date of a search for ‘methanol’ on a computer Diane and her son, Chuckie used, Diane’s demeanor on the witness stand and the legality of presenting evidence that Diane Fleming passed a polygraph test.

Diane Fleming’s new legal counsel David Hargett, recently petitioned the court for a motion hearing, set for January 6, 2006.

The hearing will be held in Superior Court in Chesterfield, Virginia. A motion hearing is a legal request for an ‘evidentiary hearing.’ At the evidentiary hearing, the points of the writ of habeas corpus will be argued by Mr. Hargett, in front of Judge Cleo Powell who presided over Diane Fleming’s murder trial. Judge Powell, upon hearing the evidence has the power to free Petitioner Diane Fleming or grant her a new trial.

How the methanol got into the Gatorade is still an unsolved mystery.

Did the Commonwealth lie and there is and was no methanol in the bottles?

Did the test the Virginia Department of Forensic Science show a ‘false/positive’?

Did Charles Fleming add, as he did to his other drinks, a packet of the artificial sweetener, Equal to the bottles of Gatorade? According to Diane, her husband used aspartame (Equal) regularly to sweeten the liquids he drank. The aspartame molecule (Equal) has a 10% methanol content.

Was there a chemical reaction between the creatine, a muscle building supplement Diane and Charles Fleming mixed into the Gatorade and the Gatorade ingredients which then converted into methanol?

Did someone spike the Gatorade at Charles’ workplace where pure methanol was kept?

Author/journalist David Lawrence Dewey comments that when a subpoena is issued for the Gatorade bottles (still in evidence) and they are handed over for independent testing, an NFT1 test, by using the gas chromophotography method, will show whether the methanol was a commercial grade source used in Krystal Kleer windshield washer fluid. Manufacturers use a ‘marker’, required by the EPA, to identify the product and to protect the patent formula. Dewey also states, "If the Commonwealth or trial counsel had performed an NFT1 test, it is plausible that Diane Fleming would not have been indicted for murder."

In addition, toxicologist, Dr. Hildegard Staninger says a Raman Microscope test also can find the source of the methanol in the Gatorade and what type of methanol it is, commercial grade or food grade.

The new disclosures should be sufficient to reopen Diane Fleming’s case and to set her free.

You can read more about the details of this case in Carol Guilford’s in-depth article:

The Charles Fleming Murder Case
How Did Diane Fleming Get Wrongly Convicted?
at: http://www.dldewey.com/fleming.htm

Carol Guilford is a free lance writer based in Los Angeles.

Guilford is also the author of The New Cook’s Cookbook, The Diet Book, Carol Guilford’s Main Course Cookbook, And The Easiest Cookbook.

Shoshanna Allison contributed to this article.

By Carol Guilford
Copyright 2005

Posted by Industrial-Manufacturing at 04:05 AM | Comments (0)

New Study Finds Coffee Reduces Liver Risk From CoffeeForLess.com

Coffee is not just a means of waking up and remaining alert in the office anymore. According to a recent study conducted by the National Institute of Diabetes and Digestive and Kidney Diseases and Social & Scientific Systems, Inc., coffee helps reduce liver risk for those who drink above average alcohol consumption, are overweight, or have an excess amount of iron in their blood. CoffeeForLess.com, famous for connecting the business community with the best coffee services available in a specified location free of charge, is also the perfect way to find reputable coffee vendors for your workplace as well as staying current with the most recent coffee-related news.

New York, NY (PRWEB) December 14, 2005 -- Coffee is not just a means of waking up and remaining alert in the office anymore. According to a recent study conducted by the National Institute of Diabetes and Digestive and Kidney Diseases and Social & Scientific Systems, Inc., coffee helps reduce liver risk for those who drink above average alcohol consumption, are overweight, or have an excess amount of iron in their blood.

CoffeeForLess.com, famous for connecting the business community with the best coffee services available in a specified location free of charge, is also the perfect way to find reputable coffee vendors for your workplace as well as staying current with the most recent coffee-related news.

The study of nearly 10,000 people found that those with a high risk for liver disease (people who drink alcohol too much, are overweight, or have too much iron in their blood) who drank more than two cups of coffee or tea during the day were half as likely to develop chronic liver disease when compared to those who drank less than one cup each day.

In contrast, the study found that coffee provided no protection to people who were at liver risk due to other causes like viral infections for example.

"While it is too soon to encourage patients to increase their coffee and tea intake, the findings of our study potentially offer people at high-risk for developing chronic liver disease a practical way to decrease that risk, in addition, we hope the findings will offer guidance to researchers who are studying liver disease progression." (Source: Reuters) said Dr. Constance Ruhl, one of the leaders of the study.

After analyzing the records for 19 years of 9,849 participants, who according to a government survey had a coffee and tea intake, Dr Ruhl and his colleagues came to these findings which currently appear in the American Gastroenterological Association journal Gastroenterology. Dr. Constance Ruhl and colleagues concluded that caffeine was the underlying factor.

Highlights of CoffeeForLess's Vendor Services:
- Get Food Service quotes from local vendors in your geographical area.
- Service is 100% Free to use.
- Compare offers from multiple food catering services that best fit your needs
- Coffee, water, food and catering services in your area quickly respond to your request
- Free of charge service, no obligation. Save precious time and money!

CoffeeForLess.com is full of featured products, http://www.coffeeforless.com/sub_category.asp?id=519&ovcpn=SS&ovcrn=Press+Release+&ovtac=OFFLINE, including New York Coffee. New York Coffee is a brand new taste of the Big Apple for everyone to enjoy. This Coffee is exclusively available at CoffeeForLess.com. As part of our introductory offer you get 4 1LB bags of the following coffee blends, and a Free Stainless steel Travel Mug.

About CoffeeForLess.com

CoffeeForLess is dedicated to connecting the business community with the best coffee, water, vending and food services in their local area, free of charge. By giving buyers multiple vendor choices, we guarantee the lowest prices, the hottest new products, informative details and the newest vendors. And because we only deal with food and beverage services, you can be sure we know our stuff. You’ll make an informed decision while saving precious time. Try us today and find out how we can help you meet your office’s coffee, spring water and food needs -- hassle-free.

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

The Average Indian Spends 52% of Income on Food, Making the Industry Very Important to the Country

Dublin (PRWEB) December 14, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c29334) has announced the addition of Food Processing Market in India (2005) to their offering.

India having encouragingly grown from a level of scarcity to surplus has enabled to create economic liberalization paving way to rapid industrialization where a good many investors find new opportunities in the market.

Studies from government sources show that an average Indian uses up a large portion of his income for food consumption, about 52 percent. Thus food processing industry is an important sector in the country. The present value of food processing industry which is Rs70 billion is expected to double by 2006 reaching Rs140 billion. There have been changes in food habits pushing for more value-added products. It is assessed that both processed food exports and value-added agricultural produce will grow faster in the coming years enabling food processing industry in India to earn profits in leaps and bounds over the next five years.

In its market research report, "Food Processing Market in India (2005)" we have shown concern to the need for development of innovations in processes of preservation and storage techniques, rheology, packaging and composites, dispersal systems, colloids, sensors for detection and process control, bio-process engineering and the like. Moreover, it views that the issue of raw material availability for the processing industry needs to be addressed.

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 India in 2005 followed by chapter 3 making a comparative study of the market in India 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 Indian food law; chapter 8 tells about the impact of Indian 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 Indian 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/c29334

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

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

BellasCookies.com Opens For Business

Bella's Cookies, Delaware's 1st All Natural & Organic Cookie Company, opens online site for ordering.

Milton, DE (PRWEB) December 14, 2005 -- Bella's Cookies, Delaware's first all natural & organic cookie company, celebrated another first this week as Bellascookies.com opened for business, making it the first company in the Cape region to solely distribute it’s products through e-commerce. “The kitchen is always open ... 24 hours a day/7 days a week, customers can place an order and either have it locally delivered or shipped directly to their doorstep,” said Mark Leishear (Director of Sales & Marketing) In early 2006, the company will distribute their cookies to food markets throughout Delmarva, but until that time business is conducted solely online.

Traditionally, businesses around the Cape region cater to the retail public through a physical storefront location, but not the case with Bella's Cookies. "Our website, is our storefront," says Leishear "everyday, more and more people are spending time and conducting business online." It's estimated that 51.7 million people will shop online this Holiday season, a 25% increase over 2004's figures, whose sales topped $23.2 billion dollars. When shopping online, customers should always look for sites that offer their payment services through a secured server; Bella's Cookies does through Authorize.Net (the most preferred payment portal for e-commerce businesses). "At BellasCookies.com customers can order a variety of Bella’s Cookies products they won't find in the retail markets, such as special holiday cookies (3 available now), gift baskets, and apparel.”

Bella's Cookies (named after the Leishear’s 4 year old daughter Bella) has quickly become the talk of Delaware for their strict adherence to all natural and organic standards, and creating cookies that contain no trans fats, no hydrogenated oils, no artificial colors or flavors, no preservatives and no high fructose corn syrup. With the launching of their new online store BellasCookies.com, customers have something else to talk about, as Bella’s Cookies are now easily available anytime their craving strikes.

Bella's Cookies is Delaware's 1st All-Natural & Organic Cookie Company & specializes in the aforementioned and vegan breakfast cookies. Cookies can be ordered in a variety of ways ... for more information call 302-684-8152 or visit www.BellasCookies.com.

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

December 13, 2005

Search Engine Marketing Firm @Web Site Publicity Announces New Client Stonewall Kitchen

Search engine marketing company @Web Site Publicity announced today the signing of a new client, Stonewall Kitchen, the national award winning specialty food manufacturing company.

(PRWEB) December 13, 2005 -- Search engine marketing firm @Web Site Publicity announced today the signing of a new client, Stonewall Kitchen, the national award winning specialty food manufacturing company. The search firm will assist York, Maine-based Stonewall Kitchen to drive sales and reinforce its brand online through a comprehensive Search Engine Marketing campaign. By achieving top rankings in the major search engines, such as Google and Yahoo, Stonewall Kitchen's products will be readily accessible to consumers seeking gourmet specialty food products, kitchenwares, and related items for themselves or for gift giving.

From card table to high technology

The company began in 1991 when co-founders Jonathan King and Jim Stott set up a card table to display their home-prepared jams and vinegars at a farmer's market in New Hampshire. In 1995, they opened their first retail store in York, Maine, and in 2000, moved to a 55,000-sq-ft facility nearby that now also includes an award-winning restaurant and richly-detailed retail store. At the same time, Stonewall Kitchen earned its first of many national awards, the Outstanding Product Line at the NASFT Fancy Food Show in New York City.

Today, the company's products are sold through six of its own company stores and its products are carried by more than 6,000 retailers nationwide. The company also successfully markets its products through its catalog and website. The Stonewall Kitchen product line has grown exponentially from a few dozen specialty vinegars and jams to an extensive variety of gourmet foods, kitchenwares, gift baskets, home and garden accessories, and food of the month clubs. Also, Stonewall Kitchen's easy-to-use online recipe collection is a favorite web destination for its customers.

@Web Site Publicity is a leading search engine marketing company offering comprehensive, integrated services in the area of search engine optimization, paid search advertising and Internet public relations. Founded in 1998, it serves client companies throughout the United States. Based in Peterborough, NH, the company also works directly with interactive agencies, public relations agencies, and web development firms to increase their clients' success online. Company founder and C.E.O. Susan O'Neil is the co-author of Maximize Web Site Traffic and a frequent presenter on the topic of Internet Marketing.

For more information on Stonewall Kitchen, call 800- 1-800-207-JAMS (5267) or visit www.stonewallkitchen.com.

For more information on @Web Site Publicity, call 800-450-2818 or visit www.websitepublicity.com.

Additional information

Jonathan King and Jim Stott are co-owners and founders of the national award winning specialty food manufacturing company, Stonewall Kitchen. Native New Englanders, they have blended their passions for good food to created one of the most recognized brands in the United States. Authors of two cookbooks, they currently both live in Maine.

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

Wireless Monitoring Services Enabled By Comtech-Invisible Systems Agreement

~ Wireless monitoring of food via the Internet within retail, factories and transportation ~ Service-based delivery of information for HACCP compliance and temperature profiles

(PRWEB) December 13, 2005 -- Comtech Holdings Ltd (www.comtechm2m.com), the leading Machine-to-Machine (M2M) Solution Enabler and Invisible Systems Ltd (www.invisible-systems.com) a Value Added Reseller (VAR) today announce a cooperation agreement. Together, the companies offer service-based solutions for the food industry.

Invisible Systems are a Solution Provider delivering local wireless monitoring solutions to retail food end users within factories, retail stores and transportation. Solutions include automated temperature monitoring for HACCP compliance and recording of corrective actions, where information is delivered to end users on a service basis. Comtech provide the “M2M within” the application (end-to-end communication infrastructure) through their µWEAVE “out of the box” M2M telemetry system. µWEAVE comprises an intelligent GSM/GPRS gateway for remote sites, web-based back-office management software and specialised M2M services. µWEAVE eliminated the need for an on-site PC at each remote site, enabling Invisible Systems to collect data and deliver service-based information from a single location via the Internet. Invisible Systems were able to tailor the solution to meet their end users business needs through “configuration rather than design” with a service-based approach that offers a quick time to market and rapid Return on Investment (ROI)

“We looked at creating our own solution for monitoring remotes sites via the Internet, but soon discovered the complexity of an end-to-end solution that would have taken us 18-months to develop” said Pete Thompson, Managing Director, Invisible Systems, “We realised that this would have been a distraction to our business and delayed getting our product to market. Within 3 weeks of working with Comtech, we had a demonstration system completed”

Invisible systems have been enable to achieve fast time to market in offering managed services based around their core business without needing to bother with the underlying M2M technology. Likewise, Comtech are able to offer solutions to retail food end users through partners who are experts in their field.

“We focus on the creating the communication solution for many markets so that our partners can focus on their applications,” said Steve Whitehead, Technical Director, Comtech Holdings Ltd, “Invisible Systems not only offer expertise within the food industry, but also local wireless solutions to sensor level for this market. This is a true win-win partnership where we can each extend the reach our solutions without re-inventing the wheel”

About Comtech Holdings Ltd
Comtech Holdings., www.comtechm2m.com, Bolton, UK, enables companies to remotely monitor and control their equipment via the Internet. The company provides GSM, GPRS, PSTN modems, routers and gateways, Web-based central management applications and specialised M2M services enabling companies to build an end-to-end automated system. Solutions are suited to many diverse markets.

About Invisible Systems Ltd
Invisible Systems, www.invisible-systems.com deliver turnkey solutions primarily for the food industry, where there is a need to monitor assets during transportation, within the factory or at retail locations. Information is provided automatically though wireless solutions and services in a format can be shared with others, offering minimum installation and labour to reduce downtime and cost.

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

Grandmother Helping U.S. Government to Spread Bird Flu Preparedness News

Grandmother fed up with lack of U.S. government communication about bird flu preparation creates her own presentation, "Straight Talk About Bird Flu Preparation."

(PRWEB) December 13, 2005 -- ”Ma Bailey” (a.k.a Lorilyn Bailey) says the government isn’t communicating well enough about how to prepare for a possible bird flu pandemic. So she decided to do something about it.

The result is "Straight Talk About Bird Flu Preparation," a 112-slide presentation that is hosted on her site, http://www.BirdFluPreparation.com. The URL of the slide presentation is: http://www.birdflupreparation.com/presentation.html

Bailey, mother of two, grandmother of one, says she was tired of listening to government advice to “start preparing for the bird flu” and finding little information to describe exactly what that meant.

So she read the government sites, made her own assumptions, and created a slide presentation. “The presentation presents the most vital information from the government sites as well as information from scientific and news sources,” she says.

The result, she says, is an easy-to-read presentation that she believes “everyone on Planet Earth” needs to read, because the entire planet is vulnerable if the virus mutates, as many scientists predict it will.

Bailey's intent, she says, is not to alarm people but to make sure they read and understand what the government is trying to tell them. "No one these days has time to read government documents, and government documents often leave much to be desired. My slide presentation makes a difficult pill easier to swallow."

“Ma Bailey” says that we have much to learn from the 1918 bird flu epidemic. “There are many similarities. As in 1918, the U.S. is involved in an expensive war; the government isn’t spending enough on health care; there is a large immigrant population that may not get the information it needs; and everyone will most likely resist necessary quarantines. In 1918, there were no drugs or vaccine, and if the pandemic strikes the U.S. in the next few years, manufacturers will not be able to provide enough drugs or vaccine for everyone.”

Bailey has a background in writing and instructional technology and felt she could put her skills to use helping out the U.S. government when they needed it.

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

An Analysis of China’s Food Industry That Is Responsible for Producing 30% Of the Worlds Consumed Food

A booming Chinese economy which has a consumer base of 10 million and with a market for processed food has created opportunities for global food processors. It is found that China possesses 30 percent of the foods consumed in the world.

(PRWEB) December 13, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c29327) has announced the addition of Food Processing Market in China (2005) to their offering.

A booming Chinese economy which has a consumer base of 10 million and with a market for processed food has created opportunities for global food processors. It is found that China possesses 30 percent of the foods consumed in the world.

China aims to concentrate on development of corn, wheat and dairy products, food additives and seasonings. There will be continued demand for imported poultry, cereals, fish, tree nuts and soybeans with new avenues for baking ingredients and fruit flavorings. In 2004 the market was with total sales of RMB437 billion. Thus processed food in China is expected to grow appreciably. The growth rate would be 7 percent during 2004-09. However, there would be softening of the economy and relative stagnation in demand in the developed regions of China.

Our market research report "Food Processing Industry – China (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 China in 2005 followed by chapter 3 making a comparative study of the market in China 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 Chinese food law; chapter 8 tells about the impact of Chinese 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 Chinese 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/c29327

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

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

December 12, 2005

Fire Up The Grill: Smokey Bones Introduces New Menu

Smokey Bones Barbeque & Grill, known for its award-winning slow-smoked ribs and hand-pulled pork, introduces seven new menu items that show the restaurant's passion for open-fire grilling.

ORLANDO, Fla., (PRWEB) December 12, 2005 -- It's true: where there's smoke, there's fire.

Smokey Bones Barbeque & Grill, known for its award-winning slow-smoked ribs and hand-pulled pork, introduces seven new menu items that show the restaurant's passion for open-fire grilling.

Joining the restaurant's signature Baby Back and St. Louis-style ribs are these new unique grilled selections:

* Grilled Oregon Pear and Spinach Salad: A blend of fresh leaf spinach, grilled pears, seedless grapes and mandarin oranges with roasted pecans, crumbled bleu cheese, red onions and tomatoes tossed in light berry vinaigrette.

* Portobello Chicken: Herb grilled chicken breast served over a large Portobello mushroom cap stuffed with spinach artichoke dip and feta cheese, garnished with fresh diced tomatoes and served with grilled flatbread.

* Kansas City Flat Iron Steak: A marinated 10 oz. Flat Iron Steak, hand rubbed with Smokey Bones' signature steak seasoning, grilled and served with roasted Portobello mushroom sauce.

* Herb Grilled Mahi-Mahi Sandwich: A grilled herb and garlic marinated Mahi-Mahi fillet served with a Cajun remoulade sauce on a toasted Kaiser roll.

* Grilled Chicken Club: Herb grilled chicken breast, peppercorn bacon and Swiss cheese on a toasted French roll.

* Smokehouse Burger: A half-pound Angus burger topped with barbequed onions, bacon and cheddar cheese on a toasted Kaiser roll.

* Bleu Portobello Burger: A half-pound Angus burger topped with bleu cheese crumbles, Portobello mushrooms and sautéed onions on a toasted Kaiser roll.

"While barbeque is the backbone of our menu, our guests want a variety of imaginative dishes that keep them coming back to Smokey Bones," says President JJ Buettgen. "We're not afraid to introduce flavors that are new to casual dining."

But, grilled pears?

"Smokey Bones' menu is both about honoring the traditions of slow-smoked foods and introducing new trends," explains John McLaughlin, who leads the restaurant's culinary team. "Adding fruits and nuts to a salad expands its taste and texture. Our new Oregon Pear and Spinach Salad may be the most flavorful salad you'll find in a casual dining restaurant. I also believe the Portobello Chicken will become a signature entrée for Smokey Bones."

Smokey Bones has a reputation for great food. Its barbeque team, which has been featured on the Food Network, has won four consecutive top place finishes at the annual Memphis in May World Championships of Barbeque Competition.

Appetizers like Barbeque Chicken Nachos and Spinach Artichoke Dip are favorites on the menu, which includes side items such as asparagus, broccoli and barbeque baked beans. The restaurant's signature dessert is a bag of fresh "made-to-order" hot cinnamon-sugar doughnuts served with strawberry dipping sauce.

The restaurant also has a catering menu that feeds groups of 10 to more than 1,000 people. To find the Smokey Bones nearest you, visit http://www.smokeybones.com.

About Smokey Bones
Smokey Bones Barbeque & Grill features a rustic mountain lodge dining environment, using tall timbers, stacked stone, fireplaces and images you would see in the mountains. The atmosphere is enhanced with television screens throughout the building showing guests' favorite television programs. Each table has an audio box so guests may listen to the television program they choose -- or mute the sound altogether.

One of the fastest growing restaurant companies in casual dining, Smokey Bones opened its first restaurant in Orlando, Fla., in 1999 and has since grown to more than 117 locations across the eastern and midwestern United States.

Smokey Bones restaurants average $3.1 million in annual sales and 100 employees per location. The company is owned by Florida-based Darden Restaurants, Inc. (NYSE: DRI), which also owns and operates Red Lobster, Olive Garden, Bahama Breeze and Seasons 52 restaurants.

AT-HOME RECIPE FOR
SMOKEY BONES OREGON PEAR AND SPINACH SALAD
Serves Four

Ingredients:
1/4 pound whole pecans
2 Bosc or Bartlett pears
2 tablespoons vegetable oil
2 bags leaf spinach (9 oz. each), washed
1 lb. red seedless grapes, washed
2 cups bleu cheese crumbles
1/2 medium red onion, sliced
1 cup diced Roma tomatoes
1 cup raspberry vinaigrette dressing (or vinaigrette dressing)
1 15-ounce can mandarin orange segments, drained

Preparation:
* Chill one large mixing bowl and four large individual salad bowls.
* Preheat oven to 350 degrees F. and preheat charcoal or gas grill to medium-high heat.
* Set pecans on baking tray and place in oven for 10-15 minutes until dark brown taking care not to burn. Remove pan from oven and set aside to cool.
* Cut each pear in half lengthwise and remove stem, bottom and seeds. Slice each half into approximately 3/16" slices.
* Immediately lightly brush oil on both sides of each pear slice, place on grill for approximately 1 minute per side. Remove from grill, place on pan, and chill in refrigerator.

Completing Oregon Pear and Spinach Salad
* Cut chilled pear slices in half lengthwise.
* Chop cooled pecans into approximate 1/4" x 1/4" pieces.
* In large chilled mixing bowl, place spinach, grilled pears, grapes, bleu cheese crumbles, red onion slices, chopped roasted pecans,tomatoes and vinaigrette dressing.
* Toss well and portion into individual salad bowls. Garnish each salad with 1/4 of the drained mandarin oranges.

AT-HOME RECIPE FOR
SMOKEY BONES PORTOBELLO CHICKEN
Serves Four

Ingredients:
Portobello caps (recipe below)
Spinach artichoke stuffing (recipe below)
4 boneless skinless chicken breasts (approx. 6-8 oz. each)
To taste, salt and pepper
1/4 cup diced tomatoes

Portobello Caps and Spinach Artichoke Stuffing
Portobello caps Ingredients:
* 4 large Portobello mushroom caps (approximately 6" in diameter)
* 2 tablespoons vegetable oil
* To taste, kosher salt
* To taste, cracked black pepper

Spinach Artichoke Stuffing Ingredients:
1 box frozen spinach, thawed
1 cup sour cream
1 cup grated Swiss cheese
8 ounce package cream cheese, softened
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1 teaspoon crushed garlic
1 can (14 oz.) artichoke hearts, drained
4 ounces feta cheese crumbles

Preparation: (at least four hours before serving)
* Preheat oven to 350 degrees F. While oven is preheating, remove any remaining stem from Portobello caps, then lightly brush any dirt from caps using a dry towel.
* Place caps on a baking pan, cap side up. Lightly brush each cap with 1/2 tablespoon vegetable oil, then sprinkle each evenly with kosher salt and cracked black pepper.
* Flip caps over to the rib side, and without oiling the cap, sprinkle each evenly with kosher salt and cracked black pepper.
* With the seasoned caps still rib side up, place the pan in the oven and set timer for 15 minutes. When caps are done, remove from oven
and cool 5 minutes at room temperature, then place in refrigerator to chill.

Preparation: (to be done while caps are chilling)
* Squeeze water from thawed spinach, then chop into approximate 1/2" x 1/2" pieces and place into large mixing bowl.
* Chop artichoke hearts into approximate 1/2" x 1/2" pieces and add to mixing bowl.
* Add sour cream, Swiss cheese, cream cheese, white pepper, red pepper flakes and garlic to spinach and artichoke hearts, then mix thoroughly.
* Remove chilled Portobello caps from refrigerator and top each with approximately 1/4 of spinach artichoke stuffing, spreading evenly to edge of cap.
* Place one ounce of feta cheese crumbles on each cap, spreading evenly to edge of cap.
* Place in refrigerator until ready for grilling chicken.

Grilling and Completing the Dish
* Preheat gas or charcoal grill to medium-high heat.
* Season chicken breasts with salt and pepper and place on pre-heated grill.
* With the chicken grilling on medium-high heat, place the stuffed Portobello caps with the cheese side up on a section of the grill set
on low heat. Cover caps with aluminum pan.
* Cook chicken approximately 4-5 minutes per side, rotating once per side to create diamond marks. Cook until internal temperature reaches
165 degrees F.
* Without flipping, rotate stuffed Portobello caps once during cooking to heat evenly.
* Remove caps to plate when heated completely through and cheese begins to melt slightly. Place one grilled chicken breast on each cap, leaving top half of cap exposed. Top each with 1 tablespoon of diced tomatoes.

CONTACT:
Joe Chabus
Smokey Bones
+1-407-245-4563

Savannah Whaley
+1-954-776-1999, ext. 225

Posted by Industrial-Manufacturing at 10:11 PM | Comments (0)

Lean How Manufacturers Can Improve the Fat Content of Foods Whilst Maintaining Sensory Quality

Research and Markets (http://www.researchandmarkets.com/reports/c29240) has announced the addition of Improving the Fat Content of Foods to their offering.

Dublin (PRWEB) December 12, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c29240) has announced the addition of Improving the Fat Content of Foods to their offering.

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.

Part 1 reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part 2 then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.

With its distinguished editors and international team of contributors "Improving the fat content of foods" will be a standard reference for nutritionists and product developers in the food industry.

For more information visit http://www.researchandmarkets.com/reports/c29240

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

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

Sweet Baked Goods Experience Slow Comeback After Low-Carb Fallout

New market research analyzes the $12 billion market for packaged products sold at retail, fighting to return to the good graces of consumers.

New York, NY (PRWEB) December 12, 2005 -- After suffering in the wake of consumer fallout during the low-carb craze, the retail market for prepared sweet baked goods has begun to creep out of a four-year sales slump, according to The U.S. Market for Sweet Baked Goods, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.

Packaged Facts projects the sweet baked goods market, which includes shelf-stable, refrigerated, and frozen cookies, pastries, snack cakes, cakes, doughnuts, pies and muffins will grow modestly over the next five years and reach $12.2 billion by 2010. Between January 2004 and May 2005, the market saw a flurry of activity in terms of new product introductions, including 419 new products with 1,254 SKUs introduced across various categories.

While promises of indulgence, convenience, and health topped the list of new product claims, ad spends show a clear deviation from targeting traditional markets and an emphasis on moving flagship products into uncharted ethnic and generational niches as marketers scramble to regain their footing in a saturated marketplace.

“This is a fiercely competitive market, and it has grown more so when you take into account the soaring popularity of upscale supermarket in-store bakeries and high-profile doughnut chains, which are actively developing a cult-like following and taking sales away from the retail prepared sector,” said Don Montuori, the publisher of Packaged Facts. “With the demise of low-carb, smart marketers are now refocusing their energies on the indulgence desires of Baby Boomers by developing decadent, yet ‘healthy,’ baked goods that fall into their favorite buzzword categories: gourmet, natural, organic, low-sugar, and low-fat.”

The U.S. Market for Sweet Baked Goods examines key product innovations; delves into advertising and promotional trends; offers competitive profiles of industry leaders (and up and comers); analyzes the internal and external competitiveness of the market; and looks at consumer trends and behaviors surrounding sweet baked goods. Priced at $3,000, this report can be purchased directly from Packaged Facts by clicking: http://www.packagedfacts.com/pub/1097887.html&xs=r. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Tom Ehart at 240-747-3014, or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 10:09 PM | Comments (0)

Choco-Logo to Host Fundraiser for Local Library

Choco-Logo Confectionery Design will host a chocolate sampling fundraising event to benefit the cash-strapped Buffalo and Erie County Public Library.

Buffalo, NY (PRWeb) December 12, 2005 -- Downtown Buffalo’s only chocolate factory shop, Choco-Logo, is hosting “Chocolate Passion,” a chocolate sampling event to benefit the Buffalo and Erie County Public Library. This delectable evening will take place on Tuesday, December 20th from 4 to 7 pm at Choco-Logo Confectionery Design, located at 141 Broadway, between Elm and Michigan.

Guests will enjoy a tour of a working chocolate factory, samples of Choco-Logo’s exquisite chocolates, wine and hot cocoa tastings and a chance to win a Choco-Logo gift basket. The factory shop will also be open for last minute holiday gifts and stocking stuffers.

Tickets are $10 per person with ALL ticket proceeds benefiting the Buffalo and Erie County Public Library. To place a reservation, call 858-8900 or visit www.buffalolib.org. Due to space constraints, timed reservations are required by noon on December 20th.

Choco-Logo supplies private label products to Bloomingdale's and other fine retailers in addition to its corporate custom work. Choco-Logo’s extensive product line, including its famous Nutcorn (fresh popcorn coated in homemade caramel, studded with whole nuts and drizzled with milk, dark and white chocolate) is available at Choco-Logo’s Factory Shop. The shop is open Monday through Friday from 10am to 5:30pm and Saturday from10am to 5pm.

The Buffalo and Erie County Public Library is dedicated to connecting its diverse communities with resources that enrich, enlighten and entertain.

Posted by Industrial-Manufacturing at 10:08 PM | Comments (0)

The Australian Food Market Is Predicted to be Worth US $12 Million by 2014

Dublin (PRWEB) December 12, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c29318) has announced the addition of Food Processing Market in Australia (2005) to their offering

With rapid industrialization and heightened urbanization, consumption habits have shifted more towards processed food and value added food products. As a result food processing units and manufacturers focused on innovating novel products to match consumer requirements and demand leading to better handling of food, its processing and packaging.

Australia has a global reputation of producing high quality, premium packaged food. The country has a growing number of biotech firms and the highest technology base in its region. In 2004 the food processing industry was at US $1.8 billion (A $3 billion) and it is projected to reach US $12 million (A $20 million) by 2014. The Australian government has taken initiatives to promote processed food and beverage products in the country. Both land and labor productivity are critical factors in the spreading of the industry to new processing units in Australia.

Our market research report "Food Processing Industry – Australia (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 Australia in 2005 followed by chapter 3 making a comparative study of the market in Australia 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 Australian food law; chapter 8 tells about the impact of Australian 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 Australian 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/c29318

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

Posted by Industrial-Manufacturing at 10:08 PM | Comments (0)

Uncle Buck's Pretzels Wins International Honor

The internationally renown Pretzel J.H.S. Bakefest has announced its winner in the third annual Pretzel bakeoff held this past week. The annual event has been a pretzel haven for pretzel lovers all over the world.

(PRWEB) December 11, 2005 -- The internationally renown Pretzel J.H.S. Bakefest has announced its winner in the third annual Pretzel bakeoff held this past week. The annual event has been a pretzel haven for pretzel lovers all over the world. They get to sample the pretzels during the competition. This years winners in 12 category were lead by Uncle Buck's Pretzels, who won in 4 categories including the prestigious Klammerholt Division for the best tasting soft pretzel. Uncle Buck's competed against competition from as far away as Germany in this annual contest.

In addition to the winning the blue ribbon in the best tasting division, Uncle Buck’s also won its other Blue ribbon in the presentation competition. As Judge William Patrick said, “They just look like a pretzel should look, begging to be eaten and I did too.” Uncle Buck’s also won in the specialty flavored categories for their garlic and cinnamon pretzels.

If you missed this year’s competition, you’ll have to await next year’s competition at a date and site yet to be determined. If you want to know what the champion flavor tasted like, you may wish to visit Uncle Buck's Pretzels on the web at www.unclebuckspretzels.com

Posted by Industrial-Manufacturing at 10:07 PM | Comments (0)

Malaysian Delegation Targets Nottingham Food Park for Fact-Finding Mission

A delegation of Malaysians is visiting a unique food business park in Nottingham, Southglade Food Park, as part of a fact-finding mission before they set up a similar food and drink incubation scheme in Malaysia.

(PRWEB) December 10, 2005 -- A delegation from Malaysia is due to visit Southglade Food Park, Nottingham, after news of the unique business park spread halfway across the world.

The £4.7 million business park, which officially opened in July, has been designed as a pioneering food and drink facility to help nurture start-up and developing firms.

It’s the first of its kind in the country, and provides a range of different-sized units for food and drink firms, as well as an onsite business centre run by The Food & Drink Forum.

Now representatives from the Ministry of Entrepreneur Development, Malaysia, are planning to visit the pioneering park on Monday December 12th 2005 as they plan a similar facility for small and medium-sized food manufacturers in their country.

“We are delighted and honoured that the reputation of Southglade as a pioneering incubation park for food and drink businesses has spread, and that it could act as a blueprint for similar centres around the world,” said Briony Cross, Southglade Business Development Manager.

Created on a former landfill site off Hucknall Road, Nottingham, Southglade Food Park has been funded by East Midlands Development Agency (emda), the European Regional Development Fund and Nottingham City Council. Nottingham Regeneration Ltd also played a key role in the development of the project from the concept stage. Lettings are managed by Nottingham City Council.

emda provided £2 million of the £4.7 million project cost and designed the technical and commercial support services at the park.

Chris Brock, Innovation Team Manager at emda, said: “We are delighted to support this project and very pleased that its fame has spread so far. It shows that if we have the courage to innovate, the rest of the world will take note.”

It features two 880 sq ft incubator units, four 2,000 sq ft hatchery units and four 5,000 sq ft nursery units. Vegetable specialists Start Fresh Ltd and Pasta Solutions Ltd each occupy two 5,000 sq ft units, Pemberton Corporate Caterers occupies a 2,000 sq ft unit, McArtney’s Catering has an incubator unit, with baker and sandwich maker Tasty Foods about to take the other incubator unit. Interest in the remaining three hatchery units is strong.

The seven-strong Malaysian delegation is visiting Southglade, along with a number of other food manufacturing-linked sites in the UK, during the familiarisation tour.

“The Ministry is in the process of establishing a Food Technology Incubation to assist Malaysian small and medium food manufacturers,” said Ms Norma Wan, Trade Commissioner for the Malaysia External Trade Development Corporation (MATRADE). “The visit to Southglade Food Park will provide invaluable knowledge to the group in understanding all aspects of food manufacturing relating to quality, innovation, safety, as well as other relevant aspects of food research.”

Notes to editors:

Journalists and photographers are invited to attend a press call on Monday December 12th at 2pm in the Business Centre at Southglade Food Park, Gala Way, off Hucknall Road, Nottingham.

For further information please contact Briony Cross on 0115 9758814.

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

Choco-Logo Ships Treats to US Troops in Iraq

Choco-Logo Confectionery Design, a Buffalo,NY chocolatier, was commissioned by God's Love We Deliver, a New York City charity, to send 1,000 tubs of Nutcorn to US Troops in Iraq. The gift was funded by an anonymous donor.

US Troops to Enjoy a Treat From Home:
Local Company to Ship Sweet Snacks to Iraq

Buffalo, NY (PRWEB) December 10, 2005 -- Choco-Logo, downtown Buffalo’s only chocolate factory store, will ship more than 1,000 tubs of its famous Nutcorn to US troops stationed in Iraq.

An anonymous donor to God’s Love We Deliver, a New York City-based HIV/AIDS agency, commissioned the request for the past two years.

“This is the kind of work we love,” says Choco-Logo President and Chocolatier Dan Johnson. “By partnering with God’s Love We Deliver and a generous donor, we will give the US troops a holiday treat and a reminder that we’re thinking of them as they help the good people of Iraq.”

After troops received the 2004 Nutcorn, an officer in the Morale, Welfare and Recreation office of the US Army wrote the donor to say, “When I received your popcorn last year, I had a group of troops that had been in several battles and were very keyed up from all the activity. I recognized that this was battle stress…when I finally got the first troop to taste the popcorn, it was as if I had given them gold. Thank you very much for supporting them – you and your folks made all the difference.”

Choco-Logo makes Nutcorn (caramel glazed popcorn stuffed with jumbo nuts and drizzled with tri-color chocolate) at its factory, 141 Broadway in downtown Buffalo.

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.

God's Love We Deliver's mission is to improve the health and well-being of men, women and children living with HIV/AIDS and other serious illnesses by alleviating hunger and malnutrition. The agency prepares and delivers nutritious, high-quality meals to people who, because of their illness, are unable to provide or prepare meals for themselves

PHOTO OPP: Nutcorn is made on-site at our factory at 141 Broadway in downtown Buffalo! Great visual of chocolate making and packaging!

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

New Fulfillment Plant Keeps Santa's Elves in the Cold

When shoppers turn to the internet and the telephone for their holiday shopping, fulfillment becomes the name of the game. Chesapeake Bay Crabcakes and More has built a state of the art fulfillment house to get out the orders in time for Christmas.

(PRWEB) December 9, 2005 -- Shoppers may think they have a stressful time buying all those holiday gifts. But the modern day Santa's elves who work an assembly line in a bone-chilling cold fulfillment house really get the prize.Chesapeake Bay Crabcakes and More announces its new state of the art fulfillment house to get out the orders in time for Christmas.

Fulfilling telephone and internet orders to Santa Claus for some perishable foods doesn't happen on the North Pole either. It actually takes place in a new plant just north of Baltimore, Maryland known as World Class Fulfillment.

Forget Santa's sleigh. Last Christmas it took 84 tractor trailers and one refrigeration engineer to make sure they got the orders shipped to guarantee Christmas delivery.

It takes more than eight tiny reindeer to get the work out too. It is the company's responsibility to see to it that all those orders are delivered in time for Christmas and the head elf estimates he will handle 250,000 orders between December 1 and the last day to order which falls this year on December 20, 2005.

Alex Busse,the newly hired head elf, is responsible for fulfilling perishable food orders from QVC and by phone and internet order for companies including Chesapeake Bay Crabcakes and More, Nathan’s Hotdogs, Stockmasters, and Sara Lee.

The company is the godchild of Chesapeake Bay Crabcakes and More, which got so good at delivering perishable food items, they built a new state-of-the-art plant and began offering fulfillment services to other perishable gourmet food companies.

Chesapeake Bay Crabcakes and More was a sleepy mom and pop business in Baltimore until 1995 when QVC found them, and now, –some 50 million crabcakes later -- they still rely on the strategy that made their business such a success. Honest, hard work, best quality ingredients, stringent production requirements so that every perishable product is made, shipped, and delivered in perfect condition.

“When the work began to jump out from under us, we knew we had to hire the best in the fulfillment business to get the job done. Alex Busse is that man.” says Steve Cohen, CEO of Chesapeake Bay Crabcakes and More and World Class Fulfillment.

Asked what it takes to get out this many orders, Busse said, “Working in the new state-of-the-art plant helps a lot. We plan meticulously. We need 125,000 pounds of dry ice, 250,000 styrofoam coolers, I manage 75 people a day and we work full tilt until the last hour of December 20, getting the orders out in time for Christmas delivery.”

For more information:
Call Linda Eckhardt for World Class Fulfillment, 973 762 4857

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

December 09, 2005

MyHotSauces.Com L.L.C. Lands Top International Food Awards

Results of the 2006 Scovie Awards, which recognizes top fiery foods products from around the globe, are in, and MyHotSauces.Com L.L.C. of Ottawa, KS was named among the winners. MyHotSauces.Com L.L.C., which manufactures gourmet hot sauces and picante sauces has received three 2006 Scovie Award(s). In the industry’s most rigorous blind tastings, a panel of the country’s top culinary experts sampled hundreds of the world’s most lauded gourmet foods, and the top scoring products each won a coveted Scovie banner.

(PRWEB) December 9, 2005 -- Results of the 2006 Scovie Awards, which recognizes top fiery foods products from around the globe, are in, and MyHotSauces.Com L.L.C. of Ottawa, KS was named among the winners. MyHotSauces.Com L.L.C., which manufactures gourmet hot sauces and picante sauces has received three 2006 Scovie Award(s). In the industry’s most rigorous blind tastings, a panel of the country’s top culinary experts sampled hundreds of the world’s most lauded gourmet foods, and the top scoring products each won a coveted Scovie banner.

The MyHotSauces.Com L.L.C. winning products are:
Monty’s Party Picante – Black Beans & Corn Chipotle – First Place
Monty’s Party Picante – Medium Hot – Second Place
Monty’s Party Picante – Chipotle – Third Place

Over 600 products from around the world competed for top honors. The Scovie Awards were created by Dave DeWitt, publisher of Fiery-Foods & BBQ Magazine and founder of the National Fiery Foods & Barbecue Show. The awards are named for Wilbur Scoville, who pioneered a rating scale for spicy foods, and have become the industry standard for excellence in over 60 categories of fiery foods.

Dave DeWitt, dubbed by the New York Times as the “Pope of Peppers” and the author of over 30 books on fiery cuisine, noted, “For nearly three decades, I have researched and written about every aspect of the fiery foods industry. When we began, people in this country were only vaguely aware of any types of peppers. Now, food consumers can really distinguish the flavors of chipotle and habanero, and they know the difference between a Louisiana-style hot sauce and a Caribbean-style. This year, our winners represent companies from 33 states and five countries. This year’s Scovie winners truly exemplify the diversity and quality of this industry.”

Many of the Scovie award winning products, as well as thousands of other products, will be available to both trade buyers and consumers at the 17th Annual National Fiery Foods & Barbecue Show, March 3-5 in Albuquerque, NM. For information on exhibiting in the National Fiery Foods Show, call 505.873.8690, or visit www.fiery-foods.com.

Contact information:
Monty Fritts
MyHotSauces.Com L.L.C.
1006 South Elm
Ottawa, KS 66067
785-242-3353
http://www.myhotsauces.com/

For more information, contact Shiroma Southwest
972-732-6100 e-mail protected from spam bots

Posted by Industrial-Manufacturing at 12:20 AM | Comments (0)

Chef & O To Launch Mexican and Alfredo Shells as a Line Extension To Their Organic & Natural Macaroni & Cheese Line

Chef & O, a Canadian based Organic foods manufacturer has announced they will be launching a major line extension to their highly successful line of Organic & Natural Macaroni and cheese. The major line extension for the national brand, Chef & O Macaroni & Cheese is due to be released in April 2006 at the Vancouver, BC CHFA Health Food Expo. The new flavors are Mexican Shells and Alfredo Shells to be released in both Organic and Natural varieties.

(PRWEB) December 9, 2005 -- Chef & O, a Canadian based Organic foods manufacturer has announced they will be launching a major line extension to their highly successful line of Organic & Natural Macaroni and cheese.

The major line extension for the national brand, Chef & O Macaroni & Cheese is due to be released in April 2006 at the Vancouver, BC CHFA Health Food Expo. The new flavors are Mexican Shells and Alfredo Shells to be released in both Organic and Natural varieties.

Chef & O continues to be an innovator in the natural and organic food industry by regularly introducing new products in response to healthy eating trends and the needs of organic consumers. This year they are introducing four new products, and have many more in the pipeline.

The extension of Chef & O’s organic pasta dinners helps to meet the strong demand by consumers for organic foods. More than one-half of North Americans (54 percent) have tried organic foods, with nearly one-third (29 percent) claiming to consume more organic foods and beverages than one year ago, according to the 2003 Whole Foods Market Organic Foods Trend Tracker. The overwhelming majority (69 percent) of "frequent organic eaters" (eat organic several times a week) claim they are eating more organic foods than one year ago; meanwhile, 43 percent of "occasional organic eaters" (eat organic several times a month) and 16 percent of "infrequent organic eaters" (have tried, but do not consume regularly) report eating more organic foods than one year ago. Overall, 14 percent of the North American population is eating more organic foods than they were one year ago.

"Chef & O’s new certified organic Mac & Cheese also appeals to our increasing environmental concerns. Additionally, because of our supply chain management systems implementing a quick turnover of inventory, the product reaches the consumer faster therefore providing an unrivaled and great tasting product” says Arti Modi, Manager of Business Operations for Chef & O.

“We taste tested consumers with our New Mexican and Aflredo pastas against the existing competitors and found that ours came top in all taste testing venues. Consumers found ours to be creamy and rich in flavor as oppose to the regular bland taste of some of the existing products. The products appealed to both parents and children alike, as well as students and young adults” says Modi.

The Organic & Natural Mac & Cheese line is available in Canada coast to coast in all good health food stores. For more information please visit www.chefando.com

Posted by Industrial-Manufacturing at 12:18 AM | Comments (0)

December 08, 2005

New Book Helps Fight Bad Breath and Bacteria during the Holidays

America’s bad breath expert Dr. Harold Katz offers tips to stop bacteria from causing bad breath this holiday season.

Los Angeles (PRWEB via PR Web Direct) December 8, 2005 -- Dr. Katz, founder of the California Breath Clinics, has smelled more bacteria-triggered bad breath than any doctor on this planet. His research and book, “The Bad Breath Bible,” are now available free at www.freshbreath.com where the public can also order free samples of his patented TheraBreath oral rinse, toothpaste, oxygen gum, breath strips, and mints.

The holiday season calls for parties, but many festival foods easily lead to halitosis. Almost all cases of bad breath are caused by bacteria -- anaerobic sulfur-producing bacteria that breed below the surface of the tongue and often in the throat and tonsils. Of course, certain foods, like onions and garlic create embarrassing situations. That’s because they also contain similar smelly sulfur compounds.

Dr. Katz’s 12 years of research proves that some surprising “holiday” foods react with these bacteria to create super strength odors. According to Dr. Katz, one of the worst holiday foods for a person's breath is eggnog.

“Eggnog can trigger 3 different reactions inside your mouth, each of which are terrible for your breath,” says Dr. Katz. “The bacteria that cause bad breath thrive in an environment when several factors come into play at the same time.” These three conditions are:

1. A Dry Mouth (If your eggnog contains alcohol, then you’re in trouble because alcohol makes the mouth dry)
2. Sugar – Sugar feeds all bacteria and since eggnog contains tons of sugar, one may end up with beefed up superbugs - that’s why breath mints that contain sugar don’t work!
3. Proteins – The bacteria that create bad breath (actually hydrogen sulfide) do so by breaking down amino acids in certain proteins. Dairy foods are chock full of proteins and two of its amino acids, Cysteine and Methionine, are converted by the bugs into hydrogen sulfide (the rotten egg smell) and methyl mercaptan (a smell similar to old gym socks). Some scientists say that over 75% of Americans are somewhat lactose intolerant and therefore may be susceptible to constant bad breath because of it.

Is there a proven way to eliminate halitosis? Dr. Katz says the answer is a definitive yes. “I’ve been treating patients for the past 10 years and I’ve been very successful in using the power of oxygen to stop bad breath,” says Dr. Katz. But not just ordinary oxygen, because anaerobic (oxygen-hating) bacteria are at the core of the problem. Patented, oxygen-releasing TheraBreath, attacks the bugs and the odors they produce (as well as food odors) immediately, creating fresh breath and taste for up to 24 hours. Dr. Katz adds that if you use it before bedtime you can even wake up without morning breath.

He also adds that you need to be wary when drinking wine or other alcoholic beverages (as reported by ABC.COM’s website, all types of alcohol, including the alcohol found in highly advertised mouthwash, can lead to bad breath because it dries out the mouth). The good news is that pumpkin pie seems to be OK.

During the holiday season, Dr. Katz is providing free samples of TheraBreath products (mouthwash, toothpaste, gum, strips, tongue cleaner, mints, and Bad Breath Bible) available to the public through his information-filled website, www.freshbreath.com. One can also call 1-800-460-3775 for free samples and more information.

About Dr. Harold Katz and TheraBreath
Dr. Harold Katz (a dentist and bacteriologist with both degrees from UCLA) is recognized as the world’s #1 authority on halitosis. He’s been interviewed about bad breath and bacteria on hundreds of TV shows, radio programs, and magazines, including ABC’s The View with Barbara Walters, The Donny and Marie show, The Today Show, and the LA Times. TheraBreath products are available nationwide at Walgreens, CVS, Eckerd, Brooks, Rite-Aid, Albertsons, Duane-Reade, and many other drug stores and supermarkets.

Contact:
Mark Fiala
800-97-FRESH
www.freshbreath.com

Posted by Industrial-Manufacturing at 01:18 AM | Comments (0)

GourmetStation Introduces New Christmas Gourmet Food Gifts For Holiday Shoppers

One of The Nation’s Premier Providers of Gourmet Meals Serves Up Special Gourmet Gifts Just In Time For The Holidays

Atlanta, GA (PRWEB) December 8, 2005 -- Food gifting is a timeless way to show love and appreciation during the holiday season. Gourmet food gifts are more than just a gift; they are an experience. But who has the time and skill to shop, cook and deliver culinary delights in these busy times? GourmetStation has the answer. This leading national provider of upscale gourmet dinners and food gifts is introducing a four course Christmas dinner bound to satisfy the most discriminating connoisseur.

Savvy shoppers want their gift selection to “please beyond words” and make a lasting impression. So this year GourmetStation has developed an exceptional Christmas dinner gift rich in tradition. With a sophisticated medieval personality, the menu boasts lamb shank in rosemary mint sauce as the center of the plate feature.

GourmetStation presents all dinners in three and four course configurations. “The process of anticipating, serving, and enjoying the various courses is what makes our dinners stand out,” says Donna Lynes-Miller, Founder & President. The Christmas dinner starts with cream of tomato basil soup and a sourdough rosemary boule. The lamb shank is slow simmered in rosemary mint sauce and served with creamy spinach and artichokes. “The richness and intensity of the menu deserved a chocolate dessert,” says Lynes-Miller, “so we selected chocolate raspberry cheesecake.” The four-course dinner gift is topped off with St. Ives European blend coffee, after-dinner candy, and a red holiday floating candle for the dinner table. The price is $89.99 plus shipping.

About Gourmet Food Provider GourmetStation:
GourmetStation provides exquisite three and four course gourmet meals delivered anywhere in the continental U.S. with just the click of a mouse. Our four course gourmet dinners even include European blend coffee or organic tea, after-dinner candy, floating candle & matches. Select from our delectable Parisian, Tuscan, Cajun, or Fusion menu lines. All gourmet food gifts are delivered in elegant gift packaging with two-day transit times to all US zip codes including Hawaii, Alaska & Puerto Rico.

Our gourmet gift certificates make the perfect food gift for a romantic dinner for two. They are also ideal for a unique holiday gift for clients or friends, Secretary’s Day, Valentines Day dinner, birthdays, anniversaries, thank you’s, last minute gift ideas, or something special for that new mom. We also offer gourmet gift certificates for our most luxurious gift, the Dinner of the Month Club - the gift that keeps giving year round.

Cost for shipping is included in our gift certificates, so your recipient's gift is fully paid…no additional charges. For more information visit our mouth watering site at gourmetstation.com or call 1-888-944-9794.

Posted by Industrial-Manufacturing at 01:17 AM | Comments (0)

Internet Chocolate Sales Indicate Strong Christmas Season

National internet chocolate company reports early Christmas Season sales surge.

Lexington, Va.(PRWEB) December 8, 2005 -- CocoaMill Chocolate an internet company with national sales reported today that the first two weeks of the Christmas selling season has started off with a sales surge of over 37%. Bob Aimone, the owner indicated that the sales were across all categories with the highest regional sales pouring in from the northeast.

CocoaMill Chocolate's sales are almost entirely based upon internet orders and for over a decade they have seen the peaks and valleys of the business. Buying gourmet chocolate on the Internet is a very personal and thoughtful gift that requires more than just an impulse. The cost matches the quality which is why the sales usually only range in the 12-15% increase bracket.

"This year we have spiked above 30% and our selling season usually runs strong right up to the last minute." commented Bob Aimone the owner.

In 2001 CocoaMill Chocolate won the "Best Overall Chocolate" label in a blind secret shop run by the prestigious Wall Street Journal beating out Godiva, See's and Harry and David's. Since then they have had steady growth with an occasional spurt due to good economic times.

"Our product is a fairly good indicator of how the overall economy is doing since we have a broad distribution of sales around the country and in all economic classes of people.

Contact: Bob Aimone,CEO
CocoaMill Chocolate
115 W.Nelson St.
Lexington,Va. 24450
www.cocoamill.com
1-800-421-6220

Posted by Industrial-Manufacturing at 01:16 AM | Comments (0)

MAS Foods International Participates in National Minority Supplier Development Council Conference

MAS Foods is an exhibitor at National Minority Supplier Development Council Conference

Gaithersburg, MD (PRWEB) December 8, 2005 -- MAS Foods International chicken sausage products were well received at the National Minority Supplier Development Council Conference in Dallas, Texas on October 24 - October 27.

As an exhibitor, MASFI participated in the Business Opportunity Fair that gave minority businesses an opportunity to meet an estimated 4,000 walk-through participants.

"The interest in our products far exceeded my expectations", said Michael Short, Chief Operating Offices for MAS Foods. "It was a very exciting and dynamic opportunity for our company to showcase our chicken sausage products."

The conference, co-hosted by the Dallas/Ft. Worth Minority Business Council, offered 28 workshops, seminars and sessions on such topics as trends and issues in purchasing, international markets, supply chain management, financing, and more.

According to new Census Bureau reports released July 28, minority groups are increasing their business ownership at rates higher than the national average. Minority businesses as a business segment show the most dramatic growth and play an important role in the growth of regional economics.

"I really enjoyed the workshops and seminars" says Mr. Short. "They were informative and relevant". "I came away with a much better idea of what's needed to take MASFI to the next level."

MAS Foods is a supplier of chicken sausage products, such as Michael's 100% Chicken Sausage, a pork-free alternative to products currently on the market that are full of fillers and preservatives.

For additional information about MASFI, call 301-591-9728 or go to http://www.masfi.com.

Contact:
Dale Jamison
MAS Foods International (MASFI)
301-591-9728

Posted by Industrial-Manufacturing at 01:15 AM | Comments (0)

December 07, 2005

USA World Pastry Cup Team 2007 Announced; L’Academie de Cuisine to be Training Center

L’Academie de Cuisine, one of the nation’s top ten culinary schools, has announced the winners of the National Competition, held on October 8, 2005 at L’Academie, to determine the members of the USA World Pastry Cup Team for the Coupe du Monde de la Patisserie, to be held in Lyon, France on January 21 and 22, 2007.

(PRWEB) December 7, 2005 -- L’Academie de Cuisine, one of the nation’s top ten culinary schools, has announced the members of the USA World Pastry Cup Team for 2007 selected at the National Competition held on October 8, 2005 at L’Academie de Cuisine. Team USA will travel to Lyon, France to compete in the Coupe du Monde de la Patisserie to be held January 21 and 22, 2007.

Selected for the 2007 USA World Pastry Cup Team at the National Competition were:
• Team Captain and Chef in the Sugar Category: Christopher Boos, Executive Pastry Chef at Dunkin Brands, Inc. Canton, MA
• Chef in the Chocolate Category: Carlos Salazar, Executive Pastry Chef at the MGM Grand Hotel/Casino, Las Vegas, NV
• Chef in the Ice Sculpture Category: Art Hongpong, Sous Chef at the Ritz Carlton, Pentagon City, VA

Yoni Mora, Executive Pastry Chef at ARK Restaurants of Las Vegas, and Patrick Coston, Executive Pastry Chef at The Ritz Carlton Lake of Las Vegas, are the 2007 USA World Pastry Cup Team alternates.

The theme of the National Competition was modern architecture. The sugar showpieces reflected a mix of futuristic whimsy and industrial creativity. A renowned jury led by Jury President, Roland Mesnier, former Executive Pastry Chef of the White House, included former USA World Pastry Cup Team captains EnMing Hsu, Pastry Chef at The Ritz Carlton of Chicago, and Anil Rohira of Albert Uster Imports in Gaithersburg, MD. Additional jurors were Sylvain Leroy, Consulting Chef for Valhrona, Philippe Laurier, corporate pastry chef for Paris Gourmet in New Jersey, and Mark Ramsdell, Head Instructor of the Pastry Program at L’Academie de Cuisine.

The World Pastry Cup teams will demonstrate their creativity and technical skills in the making of a chocolate dessert, a fruit and ice cream dessert presented on an ice sculpture base, and a typical plated dessert from their country. They have nine hours to create a world class impression. The pieces will then be marked for their taste and artistic quality by a panel of international judges — one from each participating country.

L’Academie de Cuisine is the Training Center for the United States World Pastry Cup Team. The team will practice at L’Academie throughout 2006 in preparation for the Coupe du Monde de la Patisserie. Team USA’s first strategic planning session will be held in December at L’Academie de Cuisine.

To learn more about L’Academie de Cuisine and the 2007 World Pastry Cup team, visit www.LAcadamie.com.

About The World Pastry Cup (The Coupe du Monde de la Patisserie)
Created in 1989, the World Pastry Cup is now considered the flagship event in the profession. The competition coincides with the Bocuse d’Or competition. In the gastronomic world, these competitions are the Olympics of culinary achievement and excellence. They are watched closely by chefs and restaurateurs worldwide. The USA World Pastry Cup Team competes every two years at The Coupe du Monde de la Patisserie in Lyon, France.

About L'Academie de Cuisine
In 2005, L’Academie de Cuisine was named one of the “Top Ten” culinary schools in the United States and Canada. For over 29 years, L'Academie de Cuisine has been the premier source of talent for fine-dining establishments in the nation’s capital. Founder and Director Francois Dionot created a small, private school where students could learn classic French techniques to become skilled culinary professionals. It has become a nationally known award-winning school that has produced many of the exceptional chefs and pastry chefs in the Washington, DC area and throughout the United States.

L'Academie is currently accepting applications for the January and April 2006 Culinary Arts and Pastry Chef programs. To apply online, visit www.LAcademie.com. Class schedules, financial aid options and special programs for home cooks can also be found at the schools website. The professional career training programs are now offered four times a year in January, April, July, and October.

Xeal Inc. Press Release Authoring

Posted by Industrial-Manufacturing at 01:32 AM | Comments (0)

DBA Announces Marketplace for Manufacturing Consultants

New Web portal provides clients with a small-business alternative to ERP.

San Luis Obispo, CA (PRWEB via PR Web Direct) December 7, 2005 -- DBA Software Inc., the leader in ERP alternatives for small manufacturers, today announced the opening of its Consultants Marketplace, a new Web portal that enables manufacturing consultants and potential clients to meet and compare service offerings with customer requirements.

"Unlike ERP systems, which utilize a high-touch, high-cost sales model, we use a Web-based sales model that enables our small-business customers to get manufacturing software at a fraction of the cost of ERP," said Joe Hart, DBA's Consultants Program Manager. "In keeping with this model, our Consultants Marketplace establishes a community for consultants and clients who share a common set of interests based around our DBA Manufacturing Next-Generation software."

The typical DBA customer has five to 20 users. As ERP systems push down-market and promote to small manufacturers, resistance to the high cost and complexity of ERP is common. DBA offers consultants who service the small-business community an alternative that is scaled to fit the small-company environment.

The DBA Consultants Marketplace has three main components. First, consultants may add their contact information to free listings in the Consultants Directory, where they also can provide information about their services and background. Secondly, for a modest fee, consultants can advertise services within eight specialty categories. And thirdly, customers can post help requests, which are automatically e-mailed to the Consultants List for responses.

"In keeping with the spirit of the Internet, we are creating an open community without certification requirements or other barriers to participation," Hart said. "The Consultants Marketplace is open to any bona-fide manufacturing and accounting consultant who wants to get involved with our DBA Manufacturing Next-Generation product. Consultants are not endorsed or recommended by DBA, and customers are advised to do their own due diligence during the consultant selection process."

Consultants interested in this program can learn more by visiting the Support page at the company's Web site (www.dbamanufacturing.com).

About DBA Software Inc
DBA Software, Inc., a privately held company, has been a leading provider of manufacturing software to small businesses since 1992. The company's flagship product, DBA Manufacturing Next-Generation, provides manufacturers with an alternative to ERP systems that is scaled and priced for the small business environment. A free single-user version of the product is available for download at the company's Web site (www.dbamanufacturing.com).

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

IntelliScanner Announces Kitchen Companion 100 Grocery Management System, Featuring Barcode Scanning And Bluetooth Wireless Technology

Portable Grocery Scanner for the home builds shopping lists, tracks nutrition with barcode technology. Ships January 9 for PC and Mac.

Raleigh, NC (PRWEB via PR Web Direct) December 7, 2005 -- IntelliScanner, makers of automatic organization devices for home and business, today announced IntelliScanner Kitchen Companion 100, the Company's new barcode scanner and software bundle for grocery shopping and nutrition/recipe management.

Kitchen Companion is powered by an Internet-enabled database of over 300,000 grocery items. Simply scan the barcode on anything as it's thrown away, then download the information to the software for Windows or Mac OS X for complete details including the name, brand, category, shopping section, and size. Users can print out a categorized shopping list, or send the list to an iPod, Palm, or cell phone. For power users, Kitchen Companion offers advanced quantity management, scan in/out capabilities, consumption history, physical location tracking, custom searching, dynamic shopping lists, and nutrition information from the USDA.

The new Kitchen Companion 100 features:

- 1-2-3 Shopping -- Scan, Connect, Shop: Simply scan the barcodes from groceries as they're thrown away, connect the scanner to download, then view your automatic shopping list and bring it to the store.

- Integrated tools for Groceries, Nutrition, and Recipes in one package.

- Printed Shopping Lists: Kitchen Companion can print custom shopping lists and reports, sorted for efficiency by section and category.

- iPod Shopping Lists: send your shopping lists directly to any iPod with a screen, including the iPod nano and iPod with video.

- Advanced features for power users and dietary consultants, including: quantity tracking, scan in/out capabilities, XML data export, purchasing and consumption history, searchable custom fields, and smart lists, powered by an integrated SQL database engine.

- Integrated USDA nutrition database: displays industry standard Nutrition Facts labels and allows for direct links to groceries.

- Included plastic IntelliScanner On-The-Go Card, for scanning quantities and deleting scanning mistakes without a computer.

- Palm Shopping Lists: support for SplashShopper from SplashData, Inc. for fast shopping with any Palm OS or Treo handheld device.

- Phone Shopping Lists: send lists to any Bluetooth-enabled phone with a Notes, Memos, or To Do type function.

- Included reference tools: Nutrition Browser displays Nutrition Facts labels from an embedded USDA database; My Recipes makes it easy to store your favorite recipes and view them on screen for cooking.

- Complete bundled package includes portable IntelliScanner barcode reader and Kitchen Companion software in one box.

Pricing, Requirements & Availability

Kitchen Companion 100 is fully portable with an integrated 500 barcode memory chip, making it easy to scan groceries anywhere and download them to the computer. Choose between a detachable serial interface for Windows PCs ($249.00) or a Bluetooth wireless interface for Windows and Mac OS X ($279.00; for Bluetooth equipped computers). A "tethered" USB model for use while at a computer only is also available for $179.00.

Kitchen Companion includes the scanner and software in one box. The product is now available for pre-order, shipping January 9th, 2006 during Macworld Expo San Francisco 2006.

System Requirements: Windows XP/2000/NT, or Mac OS X 10.3 or later; proper computer interface (serial port, or a Bluetooth wireless antenna -- either built-in or provided by a third-party USB adapter).

For more information or to place an order:

http://www.intelliscanner.com/products/kitchen/

IntelliScanner Express bundle, the company's combination home scanning bundle with an IntelliScanner barcode reader, along with Media Collector, Wine Collector, Home Assets, and Auction Automator software, has been revised to also include the new Kitchen Companion software. IntelliScanner Express starts at $249.00 (tethered USB model); now shipping worldwide.

About IntelliScanner Corporation

IntelliScanner delivers intelligent barcode organization products -- complete packages that include everything needed to organize items in a home or business. The company's award-winning IntelliScanner barcode readers for Windows and Mac OS X deliver comprehensive, easy-to-use solutions for personal collecting, inventory control, wine tracking, lending management, grocery shopping, and more.

Contact: (800) 550-5470, or visit us at http://www.intelliscanner.com

Press Contact:
Paul Scandariato
IntelliScanner Corp.
e-mail protected from spam bots
(800) 550-5470

Press Kit & Product Photography: http://www.intelliscanner.com/press/

Visit IntelliScanner Corporation this January at Macworld Expo San Francisco, booth 2149. http://www.macworldexpo.com

Kitchen Companion is designed for use within the continental United States, Alaska, and Hawaii.

Copyright (c) 2005 IntelliScanner Corporation / dare to organize

IntelliScanner's barcode solutions are built for Mac OS X and Windows.

The Bluetooth(r) word mark and logos are owned by the Bluetooth SIG, Inc. and use of such marks by IntelliScanner Corporation is under license.

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

Online Bakery Shatters ‘Lone Fruitcake’ Myth

With online access, fruitcakes virtually fly off the shelves.

Dallas, TX (PRWEB via PR Web Direct) December 8, 2005 -- Closet fruitcake fans, take heart. A recent surge in online orders for fruitcake at Online-Bakery.com has finally shattered the long-running myth of the lone fruitcake.

Over the years, traditional lore has humorously suggested that only one fruitcake exists in the universe, passed from person to person to person in an attempt to discreetly dispose of it. Shattering the popular “re-gifting” myth, fruitcakes are virtually flying off the shelves at Online-Bakery.com, according to recent sales activity.

While Online-Bakery.com attributes the fervor over its fruitcake to the use of premium ingredients such as Texas pecans, California cherries and gourmet chocolate, it also credits heightened popularity to the unique packaging options offered by the company.

Fruitcakes are shipped as a ring-shaped cake, in buffet loaves, in individually-wrapped slices (most popular), as fruitcake cookies, or in fruitcake miniatures. In addition, The Original Ya-hoo! Cake fruitcake celebrates its home state, Texas, and arrives shaped like the state, covered in whole Texas pecans. All cakes are shipped in collectible tins that are reusable.

About Online-Bakery.com:
Online-Bakery.com, teamed with Ya-hoo! Cakes of Sherman, TX, provides fresh bakery items to customers across the globe via its online presence at www.online-bakery.com. In addition to an array of fruitcakes, Online-Bakery.com also offers cheesecakes, coffee cakes, liquor cakes and nut mixes year round to corporate and individual customers globally.

Media Contact:
Phil Bidwell
214-415-1853

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

Donate a Shellfish Recipe to "The Savvy Shellfish Lover’s Help Save the World Cookbook" This Holiday Season and Support Three Major Charitable Organizations

Internet shellfish information and recipe site www.the-savvy-shellfish-lover.com is asking seafood lovers from around the world to donate their best shellfish recipes this holiday season for a good cause. The submissions will be compiled in an ebook titled The Savvy Shellfish Lover’s Help Save the World Cookbook, to be sold from the website in early 2006. The site will donate 100% of the proceeds from sales of the ebook to three major charitable organizations: Save the Children, The American Red Cross, and The Salvation Army.

Exeter, NH (PRWEB) December 7, 2005 -– Internet shellfish information and recipe site http://www.the-savvy-shellfish-lover.com is asking seafood lovers from around the world to donate their best shellfish recipes this holiday season for a good cause. The submissions will be compiled in an ebook titled The Savvy Shellfish Lover’s Help Save the World Cookbook, to be sold from the website in early 2006. The site will donate 100% of the proceeds from sales of the ebook to three major charitable organizations: Save the Children, The American Red Cross, and The Salvation Army.

According to website founder Vincent Czaplyski, “This is a great opportunity for people to help others in need through the simple act of sharing a special shellfish recipe. After a cataclysmic year of hurricanes, earthquakes and other natural disasters, these three charities have really made a difference to a lot of people. This is just one small way we can make sure they’ll be there each time they’re needed.”

Everyone with an interest in cooking and eating shellfish is invited to participate, from rank cooking amateurs to professional chefs. Donated recipes must include shellfish as an ingredient, and must be available for publication with the permission of the copyright holder (if any).

Besides shellfish recipes, Czaplyski is also soliciting short articles, essays and personal anecdotes related to shellfish and cooking for inclusion in the cookbook. “There’s something special about the power of the foods we love to bring us together. For some of us that applies to reading about them too. I’m hoping people from around the globe will contribute a little bit of themselves to this unique cookbook, and help three great causes at the same time.”

Anyone who submits one or more recipes or articles will receive ongoing updates on the project’s status, as well as a complimentary copy of the cookbook once it’s published.

To submit a recipe, short article or essay, visit:
http://www.the-savvy-shellfish-lover.com/shellfish-cookbook.html.

For additional information about The Savvy Shellfish Lover’s Help Save the World Cookbook or to arrange a media interview, contact Vincent Czaplyski.

About http://www.the-savvy-shellfish-lover.com

Established by writer and seafood lover Vincent Czaplyski in September of 2005, http://www.the-savvy-shellfish-lover.com is a site devoted to the joys of shellfish, including shellfish recipes, cooking techniques and recipes.

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

Canadian Personal Chef Alliance Signs Deal with CAA

The Canadian Personal Chef Alliance, Canada’s largest organisation of Personal Chefs, is proud to announce an agreement with the Canadian Automobile Association (CAA).

(PRWEB) December 7, 2005 -- The Canadian Personal Chef Alliance, Canada’s largest organisation of Personal Chefs, is proud to announce its agreement with the Canadian Automobile Association (CAA).

Under this agreement, CAA will promote the Canadian Personal Chef Alliance and the Alliance's Personal Chef Packages and other services to more than 1,000 organisations and its 3.5 million individual members Canada-wide. Also, the Alliance will be joining other national organisations such as Lens Crafters, Sunoco, and Worldwide Hotels in offering discounts to over 3.5 million CAA members. The exposure that this will to the Alliance and its membership is unprecedented.

In addition, CAA will offer Alliance members special discounts of up to 30% off all levels of their membership. This is significant for members, given how dependant we are on our cars for work and personal life. It was already a great deal – now it is even better.

Membership in CAA also entitles our members to discounts on insurance, gas, and a variety of other products and services.

"63 Reasons To Join CAA"

Emergency Road Service
1. Emergency Road Service - Available 24 hours a day
2. Emergency Road Service - Available throughout North America
3. Place your road service call online
4. We'll test, boost or replace your battery
5. We'll bring you fuel
6. We'll change your flat tire
7. Extrication/recovery
8. Towing
9. Lockout / locksmith services

The Extra Benefits of CAA Plus
10. Additional Locksmith services up to $100
11. Towing up to 200 km
12. Free emergency fuel and delivery
13. 2nd truck for extrication and recovery

Automotive Services
14. Free automotive advice
15. Approved Auto Repair Services (AARS)
16. Auto Manager - Vehicle maintenance tool
17. Canadian Black Book Car Prices
18. Reduced prices on vehicle inspections
19. Emergency cheque-cashing at ERS or AARS garages
20. Automaker
21. Carfax - Used car reports

Travel Services
22. Hotel & Car Reservation Services
23. Online air, car and hotel reservations
24. Trip Accident Assistance
25. Great deals on luggage
26. Trip Travel Insurance
27. Personal Travel Planning
28. Destination reports
29. Full Service Travel Agency & Specials
30. CAA recommended tours & cruises
31. Wide selection of Travel Money products
32. TripTiks - customized route maps
33. Online Internet Triptik
34. Provincial, state, city and regional maps
35. Tour Books
36. Discounted Entertainment Tickets
37. Camp Books
38. Discounted Passport Photos

The Extra Benefits of CAA Plus
39. Additional Trip Travel insurance
40. Additional Trip Accident Assistance

Insurance
41. Auto Insurance
42. Property Insurance
43. Emergency Travel & Medical insurance
44. Medical insurance for visitors to Canada
45. Personal Accident Insurance
46. Health & Dental Insurance
47. Life Insurance
48. Trip Interruption Insurance

Savings
49. Member exclusive savings at North American Attractions
50. Member exclusive savings at great hotels throughout the World
51. Up to 3% in CAA Dollars at Sunoco, UPI and FS gas stations
52. CAA MasterCard with bonus 2% at Sunoco and 1% rebate on eligible purchases
53. Show Your Card & Save® at participating retailers across North America and Europe
54. Discounts on CAA Merchandise
55. Preferred pricing on passport photos
56. Great pricing and benefits on Travel Packages
57. Save up to 10% on Property Insurance
58. 7.5% discount on Auto Insurance
59. Save on your long distance while you earn CAA Dollars with ComparAction

More Extras
60. CAA Member Magazine
61. Driver Training Programs
62. Traffic Law Advisory
63. Advocacy - CAA is the Motorist and Travellers Champion

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

Saving Lives Through Education: Clinical Study Provides the Morbidly Obese with Better Educational Tools

In an effort to save lives of the morbidly obese, the AMMRCA and MDTV® have launched a critical clinical study to learn from the morbidly obese what motivates and inhibits them from finding weight loss surgery solutions. AMMRCA.org and MDTV® Medical News Now are conducting an interactive audience response survey at LighterForLife® Bariatric Education Center to learn more about the quality of life of the morbidly obese and what they know about weight loss surgery. MDTV® Select™ story & video (VNR) at http://www.4u2c.tv/vnr.

AMMRCA.org and MDTV® Medical News Now are conducting an interactive audience response survey at LighterForLife® Bariatric Education Center to learn more about the quality of life of the morbidly obese and what they know about weight loss surgery. MDTV® Select™ story & video (VNR) at http://www.4u2c.tv/vnr.

Paramus, NJ (PRWEB) December 7, 2005 -- The American Medical and Media Responsibility and Compliance Authority (www.AMMRCA.org) and MDTV® Medical News Now (www.MDTVnow.com) take a stance for better health education for the morbidly obese. In an effort to save lives of the morbidly obese, the AMMRCA and MDTV® have launched a critical clinical study to learn from the morbidly obese what motivates and inhibits them from finding weight loss surgery solutions. "We need to find the reasons why the morbidly obese get discouraged and do not seek help and how better educational approaches can encourage and motivate action", says MDTV® Select™ bariatric surgeon and the clinical study’s principle investigator, Joseph I. Kamelgard, M.D., F.A.C.S. Morbidly Obese volunteers will receive a gift for their one-hour participation and can register at http://www.AMMRCA.org.

The Clinical Study will take place at the new Lighter for Life® Bariatric Educational Center at 140 Route 17 North, Suite 102, in Paramus, New Jersey. Volunteers in the study will use interactive remotes to answer questions while seated in comfortable and appropriately sized chairs. With its movie theatre décor, the Lighter for Life® Bariatric Educational Center not only looks inviting, but functions as a true educational center complete with pre-recorded video as well as live interactive presentations and personalized consultations for patients. View video news release at http://www.4u2c.tv/vnr.

MDTV® Select™ doctors pledge a commitment to leadership, education, empathy, and patient quality care. MDTV® Select™ bariatric surgeon, Joseph I. Kamelgard of LighterForLife® can be reached directly at 877-517-MDTV (6388) or go to http://www.LighterForLife.com. Watch MDTV® at http://www.LighterForLife.org.

On the air nationwide: In the spirit of patient advocacy, MDTV® Medical News Now, Inc. provides medical intelligence that delivers a trusted platform for consumer medical communications and education through its award-winning medical news television show and video news releases. Visit http://www.mdtvselect.com or http://www.mdtvnow.com, or call 877-MDTV-NOW (638-8669).

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

Juice Gallery Multimedia Announces U.S. Juice and Smoothie Industry Predictions for 2006

Juice and smoothie bars continue strong growth.

(PRWEB) December 7, 2005 -- Juice Gallery Multimedia, has announced their annual industry predictions for 2006. "Juice and smoothies, including juice and smoothie bars, frozen dessert stores and the mix segment, are forecasted to be approximately $2 billion in retail sales for 2006", said Dan Titus, president of Juice Gallery Multimedia, a consulting and publishing company concentrating on the needs of juice bars and restaurant start-ups.

1) Juice and smoothie stores, offering healthy made-to-order (MTO) beverages and food options, will continue to benefit from changing consumer patterns: healthier eating habits and on-the-go life style.

2)The retail juice and smoothie bar segment will continue to expand as operators continue their push into open territories and into niche markets: supermarkets, airports and educational institutions.

3)We will see the mix segment continue to expand in foodservice as operators look for a quick easy solution to add smoothies to existing menus.

4)The demand for Brazilian expensive ‘exotic’ fruits and vegetables, such as the Acai berry, will lesson as fickle consumers tire of the relentless hype.

5)Competition for retail space will remain high and the cost of building new units will hamper growth efforts for the major retailers.

6)The demand for low-carb smoothies will decrease as the low-card fad wanes.

7)Ready-to-drink (RTD) smoothie products will decrease as the category sees increased competition from packaged smoothie and yogurt beverages.

8)The energy drink phenomenon will continue to endure, thereby offering savvy juice and smoothie operators the opportunity to stress existing products or create new products for this growing niche.

9)Distribution will improve as more distributors seek to satisfy the demand for juice and smoothie operators.

10)Consumer awareness of juice and smoothie bars will increase as new stores open. However, consumer confusion about smoothies will also continue. Major retailers will need to do a better job defining their products to the masses.

Juice Gallery Multimedia® is the leading provider of training, consulting, and business information for the juice and smoothie industry. The company publishes the industry report: The U.S. Juice and Smoothie Bar Market, an annual report detailing the juice and smoothie industry.

For more information contact:

Shelly Kelly
Juice Gallery Multimedia
Box 151
Chino Hills CA 91709
Voice/Fax (909) 597-0791, Sales (800) 710-8163
Web: www.juicegallery.com

Free newsletter at: www.juicegallery.com

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

BellasCookies.com Opens For Business

Bella's Cookies, Delaware's 1st All Natural & Organic Cookie Company opens website for ordering.

(PRWEB) December 7, 2005 -- Bella's Cookies, Delaware's first all natural & organic cookie company, celebrated another first this week as Bellascookies.com opened for business, making it the first company in the Cape region to solely distribute its products through e-commerce. In early 2006, the company will distribute their cookies to food markets throughout Delmarva, but until that time business is conducted solely online.

Traditionally, businesses around the Cape region cater to the retail public through a physical storefront location, but not the case with Bella's Cookies.

"Our website, www.bellascookies.com is our storefront," says Mark Leishear (Director of Sales & Marketing) "everyday, more and more people are spending time and conducting business online."

It's estimated that 51.7 million people will shop online this Holiday season, a 25% increase over 2004's figures, whose sales topped $23.2 billion dollars. When shopping online, customers should always look for sites that offer their services through a secured server; Bella's Cookies does through Authorize.Net (the most preferred payment portal for e-commerce businesses).

"At bellascookies.com customers can order a variety of Bella’s Cookies products they won't find in the markets, such as special holiday cookies (3 available now), gift baskets, and apparel. And the kitchen is always open ... 24 hours a day/7 days a week, customers can place an order and either have it locally delivered or shipped directly to their doorstep."

Bella's Cookies (named after the Leishear’s 4 year old daughter Bella) has quickly become the talk of Delaware for their strict adherence to all natural and organic standards, and creating cookies that contain no trans fats, no hydrogenated oils, no artificial colors or flavors, no preservatives and no high fructose corn syrup. With the launching of their new online store BellasCookies.com, customers have something else to talk about, as Bella’s Cookies are now easily available anytime their craving strikes.

Bella's Cookies is Delaware's 1st All-Natural & Organic Cookie Company & specializes in the aforementioned and vegan breakfast cookies. Cookies can be ordered in a variety of ways ... for more information call 302-684-8152 or visit www.bellascookies.com.

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

December 06, 2005

Lake Champlain Chocolates Introduces New Gifts For Spring

Lake Champlain Chocolates introduces its spring line of retail roducts.

Burlington, VT (PRWEB) December 6, 2005 -- Lake Champlain Chocolates (LCC), a Vermont gourmet chocolate maker, has introduced its spring line of retail products for Easter, Administrative Professionals' Day, and Mother's Day. Made in small batches from Belgian chocolate and the finest all-natural ingredients, Lake Champlain Chocolates are carefully crafted by chocolatiers who are fanatical about creating chocolates with the honest individuality, charm, quality, and freshness which are synonymous with the spirit of Vermont. Maintaining its tradition of award-winning packaging, LCC again brings customers one-of-a-kind chocolate gifts for spring.

"More media attention and consumer interest in dark chocolate means more dark Easter chocolates than ever before," said Allyson Brown, Director of Sales. "Our cheerfully-designed gift boxes are versatile enough to sell from just after Valentine’s Day through Mother’s Day."

The Treasure Surprise Egg "cracks" open to reveal an assortment of filled eggs, solid squares, and milk & dark chocolate bunnies. New this year is 48-piece Square Medallions, featuring four different kinds of chocolate. The one-pound Foiled Eggs Gift Bag has a flavor for every taste -- coconut cream, hazelnut praline, raspberry cream, caramel, peanut butter, and new dark chocolate java. "Customers wait all year for our filled chocolate eggs," said Brown. "Many flavors are only available at Easter." Eggs are also available in a new oval Easter Egg Gift Box and in bulk countertop dispensers.

The Classic Easter Bunny, in both solid milk & dark chocolate in 5- & 6-1/2-inch tall sizes, is also available in solid white chocolate in the 5-inch size. Additional Easter bunnies are Placesetting, Mr. Goodtime, and Country. All come packaged in cellophane tied with a colorful ribbon. Hopp’n Bunny is a 4-1/2-inch tall milk chocolate rabbit in a gift box with a window.

Additional Easter gifts include the Carrot, Potted Eggs, Springtime Signature Squares, 2- & 5-piece Truffles, 15-piece Chocolate Assortment, Bunny Pop, and the Peanut Butter Egg.

Lake Champlain Chocolates offers sweet indulgences that capture the essence of Vermont, the tradition of making fine chocolate, and the pride that goes into each bite. Preservative-free and Kosher-certified, Lake Champlain Chocolates are crafted in small batches from the finest quality Belgian chocolate and select natural ingredients including local Vermont cream, sweet butter, maple syrup, and honey. Lake Champlain Chocolates are available online at www.lakechamplainchocolates.com, toll-free at 1-800-465-5909, as corporate gifts & wedding favors, at three company-owned retail stores in Vermont, and nationwide at specialty food & gift stores and upscale hotels & inns.

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

December 05, 2005

Award-winning Israeli Gold Extra Virgin Olive Oil Named to Saveur List

Manzanilla and Barnea varietals imported from Israel take two spots on Saveur’s list of 12 recommended oils.

Springfield, MA (PRWEB) December 5, 2005 -- The Harrington Trace Corporation announced today that its Israeli Gold™ Extra Virgin Olive Oil, Manzanilla and Barnea varietals, were named as two of 12 extra virgin olive oils recommended by Saveur Magazine in its December 2005 issue. This honor comes just weeks after the Manzanilla varietal, won “Best New Oil, Vinegar or Salad Dressing Item” at the Kosherfest 2005 Best New Product Competition in New York City.

Israeli Gold™ Extra Virgin Olive Oil, Manzanilla, a single-note oil pressed solely from Manzanilla olives grown in central Israel, is fruity with a hint of spiciness. The Barnea varietal, also a single-note selection, is smooth and grassy with a peppery finish. Both oils are bottled in a distinctive 375ml (12.7 fl. oz.) cobalt blue bottle with bar-top stopper and are available directly from Harrington Trace or at select fine food shops.

John McBride, President of The Harrington Trace Corporation, said “Our Israeli Gold™ oils are the flagship of our expanding gourmet food product line. The recognition they are receiving in the industry echoes the compliments we receive from customers. We will continue to strive to bring the best food that the world has to offer to the American consumer.”

The Harrington Trace Corporation is a privately-held gourmet food and beverage import company headquartered in Springfield, Massachusetts.

Israeli Gold™ is a trademark of The Harrington Trace Corporation.

Contact:

John McBride
President
The Harrington Trace Corporation
(413) 303-1290
http://www.harringtontrace.com

Posted by Industrial-Manufacturing at 01:16 AM | Comments (0)

Arizona Vanilla Company Teams with Creative Cakes to Sweeten Online Store Products

New Signature Series Bakery Products Expands Arizona Vanilla Online Store

Mesa, Arizona (PRWEB) December 4, 2005 -- Arizona Vanilla Company, a dynamic online retailer and distributor of high-end specialty seasonings announced today that it has teamed with the Creative Cakes to expand the company’s global online product capabilities as the company continues to expand it’s online distribution business.

“Our business is growing rapidly”, says Arizona Vanilla CEO, Eric C. Elsberry. “To maximize our expanding wholesale distribution business we are expanding our online store to include a new signature series of bakery products utilizing our exclusive vanilla seasoning products. We are excited to announce the addition of Creative Cakes to our online product catalog.” Elsberry notes that Arizona Vanilla is sweetening it’s website to include an expanded bakery section hosting new products conceived by Creative Cakes using Arizona Vanilla’s vanilla products. “We believe the quality and creativity of Chef Sabine Goldman and the Creative Cakes organization will be an outstanding addition to the already growing demands of our business”, says Elsberry.

Together, Creative Cakes and Arizona Vanilla Company will work to develop an exclusive signature series of cookies, brownies, cakes, and pastries that will be available to customers through the expanded Arizona Vanilla online store . “We are extremely pleased with the quality of Arizona Vanilla’s vanilla products and honey. We are also excited at the opportunity to share the development of these specialty products for the upcoming holiday season,” says Creative Cakes Head Chef, Sabine Goldman . “Our experience with Arizona Vanilla’s products has produced some outstanding new creations include our new ‘Vanilla Bean & Orange Blossom Cheesecake’. We are excited to be joining with the Arizona Vanilla Company as they expand their growing product capabilities”.

Orders can be placed for these exclusive signature series baked goods through the Arizona Vanilla website.

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

About Creative Cakes
Creative Cakes provides beautiful and delicious cakes to hundreds of satisfied customers each year. Our deliciously moist, artistic, and elegantly-designed cakes for weddings, anniversaries, birthdays, bridal showers, baby showers, and any type of special occasion. Creative Cakes also offers cupcakes, cookies, brownies, seasonal specialties, gingerbread houses, a mail order cake service, and cakes for commitment ceremonies. Creative Cakes are baked with only the finest and freshest ingredients, which includes Arizona Vanilla’s pure vanilla extract.

Posted by Industrial-Manufacturing at 01:15 AM | Comments (0)

Kosher.com Widely Acclaimed at Recent Conventions; Response “Overwhelming” at Both Kosherfest and IH/M&RS

Kosher.com announced that it has signed a number of valuable agreements and partnerships while participating in the Kosherfest® food show and the International Hotel/Motel & Restaurant Show® (IH/M&RS), both which were held mid-November at the Jacob Javits Convention Center in New York City.

(PRWEB) December 4, 2005 -- Kosher.com announced that it has signed a number of valuable agreements and partnerships while participating in the Kosherfest® food show and the International Hotel/Motel & Restaurant Show® (IH/M&RS), both which were held mid-November at the Jacob Javits Convention Center in New York City.

“Frankly, the response was overwhelming,” said Bernard Fischlewitz, Kosher.com’s representative.

“Everyone was extremely impressed by all the options that Kosher.com has to offer. Butcher, bakery, grocery, wines, prepared meals, just to name a few of the twenty-two departments already on the site, Kosher.com has something to offer everyone. Even the pickiest chefs found kosher gourmet products they simply can’t get anywhere else. They didn’t realize that we offer close to 15,000 items on our site!”

More than six thousand people attended Kosherfest ’05, making this year’s show the biggest in its 17-year history. Exhibitors and buyers from more than 20 countries participated at the show.

“Kosherfest gave our vendors and suppliers a chance to sit down with us to discuss new and better ways to promote their products to the kosher marketplace,” said Fischlewitz. “With these new agreements in place we will begin to carry a lot more inventory in our fulfillment center, allowing for quicker turnover of our best selling items. A number of the larger kosher food manufacturers are just now realizing that Kosher.com is their best link to the consumer, both from a retail and wholesale standpoint. Nothing beats the internet when it comes to getting your message out.”

Examples of agreements signed during the show include those with Ruthie & Gussie's, makers of the award winning Latke Batter (http://store.ruthieandgussies.com/), and A & B Famous, producers of the finest gefilte fish (http://www.gefiltefish.com/).

”We structured our relationship with those companies to allow consumers to come to our site from theirs if they wish to sample their products. Manufacturers are just not set up to handle orders from the public who crave their products but cannot find them locally. Their websites link to ours so every customer is taken care of; no order is too big or small,” Fischlewitz explained.

The International Hotel/Motel & Restaurant Show®, the premier trade event for the hospitality industry, was just as successful for Kosher.com.

“The IH/M&RS allowed us to expand our presence in that arena,” said Fischlewitz. “We have in the past supplied major chains, including The Hyatt, The Omni, The Ritz Carlton, The Hilton and The Four Seasons with meals for their guests, and our ever-expanding line of both perishable and non-perishable products are a perfect fit for the hotel and motel industry.

“Hospitality companies can vastly increase their customer base by offering a full kosher menu to their guests. Kosher food is sought after by those who follow a kosher diet as well as vegetarians, people seeking Halal food, people with allergies, and those who understand that kosher food is in many ways better.”

Kosher.com also impressed conference goers with its flexible ordering system and its availability day or night to produce almost any menu to be delivered fresh and on time.

About Kosher.com

Kosher.com is an online kosher food superstore delivering every type of food product from canned good to gourmet meals, fresh and to your door. Customers range from homemakers to major hotels, organizations, corporations, hospitals, caterers and party planners, all looking for kosher quality, selection and convenience. With more than 80,000 members worldwide and website visitors from as far away as Japan and Africa, Kosher.com has helped bring the largest specialty food category into the hands and homes of millions worldwide.

CORPORATE CONTACT:
Bernard Fischlewitz
Kosher.com
New York, NY
Phone: 516-881-2005
http://www.kosher.com

MEDIA CONTACT
Diana Laverdure
Noah Davis
561-391-8717

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

Joyofbaking.com, the Internet’s Top Baking Website Breaks Records by Exceeding 1.26 Million Page Views for Month of November

Joyofbaking.com, the Internet’s top baking website announces record site traffic for the month of November, with over 1.26 million pages viewed and over 495,000 visitors for the month. Joyofbaking.com is packed with information on the history of baking, baking techniques, ingredient details, measurement conversions, interesting trivia and hundreds of scrumptious photos of baked goods. This favorite site competes and generally beats viewer traffic from larger corporate websites.

Alpharetta GA (PRWeb) December 3, 2005 -- Joyofbaking.com, the Internet’s top baking website announces record site traffic for the month of November, with over 1.26 million pages viewed and over 495,000 visitors for the month. This favorite site competes and generally beats viewer traffic from larger corporate websites.

Founded in 1997 by Stephanie Jaworski, Joyofbaking.com’s success is attributed to a unique formula that goes far beyond listing recipes. The site is packed with unique information on the history of baking, baking techniques, ingredient details, measurement conversions and lots of interesting trivia about different types of baked goods and ingredients.

An exceptional site feature is the hundreds of illustrative photos of scrumptious baked goods that truly anyone with an interest in baking can make. Everything on the site is fully tested and retested to ensure success even by the novice baker. Many bakeries, restaurants and Inns around the world have used recipes from Joyofbaking.com in their business.

“Scratch baking has become a lost art with most people believing that it isn’t possible to have professional quality baked goods without a mix or by buying them. That simply isn’t the case! Many times it isn’t much more work to bake from scratch compared to buying a mix, and the results are amazing. Anyone with an interest in quality baking can do it by closely following the directions on the site,” comments Stephanie Jaworski, writer and founder of Joyofbaking.com.

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

The Fresh Cup ROADSHOW, the Industry’s Premier Local Specialty Coffee and Tea Trade Show, is Coming to the Phoenix Area

The Fresh Cup ROADSHOW is an innovative rethinking of what a specialty coffee and tea trade show should be. Instead of a broad national focus, the ROADSHOW provides a unique opportunity to meet local distributors and suppliers catering specifically to the Southwest region.

(PRWEB) December 3, 2005 -- The Fresh Cup ROADSHOW is an innovative rethinking of what a specialty coffee and tea trade show should be. Instead of a broad national focus, the ROADSHOW provides a unique opportunity to meet local distributors and suppliers catering specifically to the Southwest region.

For professionals who own, manage or work in the foodservice industry, this is an invaluable event.

The Fresh Cup ROADSHOW offers:
1) Exposure to distributors and suppliers targeting the Southwest region
2) Networking opportunities with local and regional businesses
3) Skill-building seminars, coffee and tea tastings, and more
4) Minimal travel expenses—a show close enough to drive to

Featured educational seminars include “Art and Entertainment in Your Coffeehouse,” “Espresso 101” and “Marketing and Branding to Compete with the Big Chains.”

“We realized that with every national show we’ve done in the past, more than 80 percent of attendees came from the local, state and regional areas,” says show manager John Santella. “Attendees often expressed an interest in companies that were also from their area, or, if not, were at least more than marginally interested in their region. The Fresh Cup ROADSHOW gives attendees exactly what they’ve been looking for.”

The Fresh Cup ROADSHOW takes place January 7-8, 2006 at the Phoenix Marriott Mesa, 200 North Centennial Way, Mesa, Ariz.

Since 1992, Fresh Cup Inc. has been the leading source of information for specialty coffee, tea and beverage professionals. Fresh Cup Magazine covers the world of specialty coffee and tea with editorial insight and graphic panache, giving professionals the information they need to succeed. Other products include the A to Z Coffeehouse Manual, annual coffee and tea almanacs, insidecoffee, the first consumer’s guide to specialty coffee, and the Fresh Cup ROADSHOW series—seven shows across the country.

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

December 02, 2005

LA Caterers.com is Changing the Face of Catering Referral Service Causing the Entertainment Industry to Stand Up and Take Notice

LA Caterers.com, the premiere catering referral service in Los Angeles, launched their new exclusive matching system ensuring that your special event will always be paired with the perfect caterer or event planner. Changing the way that the catering industry looks at the future of the business.

(PRWEB) December 2, 2005 -- Lacaterers.com, the leading catering referral service in Southern California is launching their new exclusive event matching service. The new service is going to allow the company to match the party with one caterer, event planner or wedding planner that is suited to their specific needs. This is a break from other referral services where there is no concern for making sure there is the perfect fit. With the new approach, the service will allow the perfect event planner or caterer to work with the party in search of the magical event. You can find the new service at:
www.lacaterer.com

“Today more then ever I think people are looking for quality and effectiveness blended with the right touch of fun to make it a successful event,” states John Brenner, executive chef and one of the partners of LA Caterers.com. ”Someone that is great at doing small venues and really making them work well should not be handling a large $200 a plate charity… but it happens and it leaves nothing but a bad taste in everyone’s mouth. Sorry for the chef humor. It really is time to get back to quality and creating the most magical event. We are finding the proper caterers for the proper niches and it is working fantastic”

With such a diverse demographic in the Los Angeles area the company has to be able to match California Mediterranean, Pan Asian, Kosher, Mexican, Persian, Southern and every cuisine under the sun at the drop of a hat. They feel that after 20 years in the catering industry they have built lasting relationships with the local caterers and can handle any request that might arise. From customizing menus, setting up the venues, creating a theme, fully trained bar staff and even liability insurance, everything is taken care of so that you don’t have to stress over your grand event. The catering referral services website even becomes a huge resource to help you do some research before you decide to spend the money and move forward to your special occasion. For more information on their helpful tips visit: www.lacaterer.com/los-angeles-catering-resources.html

Los Angeles is seen as the entertainment capital of the world. There are more grand openings, movie premieres and smaller intimate events then practically anywhere in the world. Nothing says class like a tuxedo wearing bar staff and some great hors d’oeuvres served with a warm smile. When thinking about throwing a small cocktail party for some friends to celebrate that special occasion, LA Caterers offers more information here:
www.lacaterer.com/res/los-angeles-cocktail-party.html

Since the movie industry is basically the bread and butter of the Hollywood and Los Angeles area, there is an enormous need to have high quality caterers for the industry. As you can imagine day after day having the same meals can become less and less appetizing. Once again by having the overall knowledge and lasting relationships within the catering industry, it allows LA Caterers to find the best-suited caterer to fill that specific void. Most shows rehearse everyday and then shoot once a week so the need for a quick set up and the flexibility to work around shooting schedules is of the up most importance. For more information on television catering in the Los Angeles area visit:
www.lacaterer.com/res/television-catering.html

In addition, the site features a caterer of the month, which can be seen here: www.lacaterer.com/essential/index.htm

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

Avoid Bird Flu and Turkey Twizzlers This Winter with the Ultimate Cook Book

After rave reviews a full colour vegetarian cookbook full of nutritious and delicious recipes, Vegan is still topping the charts a year after it’s launch. A collaboration by top nutritionist and award winning vegan cook and the publisher Hamlyn, the book is changing the way people look at food for a better home and garden experience.

(PRWEB) December 2, 2005 -- Everyone from Betty Crocker, Women’s Home Companion, Good Housekeeping and Fannie Farmer cook book fans through to anarchy cook book lovers will searching Google online and in the bookshops for this one this Christmas.

It’s not a Moosewood vegetarian cook book it has to be said. In the Hamlyn style it makes way for full colour photos of the recipes rather than words. It does however have a useful section on nutrition and sources of all your essential fats, vitamins, minerals and proteins by London nutritionist Yvonne Bishop-Weston and a brief history of the last 60 years of veganism and it’s recent success. From Soya milk to Vegan shoes.

Weight Watcher and South Beach Diet fans may be interested too, as whilst it doesn’t set out to be a diet book (the focus is on pleasure) the basic principles of low carb weight management are there between the lines. As research this year has proven a balanced vegan diet is naturally healthy and is beneficial for fighting obesity and diabetes it’s timing is perfect.

One of the key successes of the book is that the recipes move on from over reliance on pasta and Italian dishes, Chinese or traditional Indian vegetarian dishes such as vegetable curry (there is no recipe for vegetarian lasagne for instance!) There are a few southern living and Mexican influences, a Caribbean recipe and the obligatory crock pot recipe but the one thing that shines through is the variety.

The chocolate cake, muffins and vegan brownie recipes are the Golden Google Cookie icing on the cake.

Expert in diet and nutrition, certified nutritionist and health writer Yvonne says “We’ve been innovative with ingredients such as pumpkin seeds for zinc, and Quinoa for higher protein and low carb, but not compromised on flavour – the dairy free ice cream dessert recipe is delicious”

Food writer, author and cook Tony says “Vegetarian is being superseded by vegan just as Donald Watson predicted 60 years ago. A diet that’s vegan based provides solutions for health, the environment and unsustainable animal welfare practices”

“Problems such as avian bird flu, water and energy shortages, epidemics of preventable diseases are all man made problems. All the complicated patent driven solutions that scientists come up with such as genetic modification can’t compare on logic, reason, cost or practicality.”

There is a simple easy solution for people, the planet and the animals and its vegan.

Editors Notes
http://www.vegan-cookbook.com

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

The Non Sweet Biscuit Market in the UK Grows As New Manufacturers Enter the Market with Products That Are Seen As Healthy

The savoury biscuit market has enjoyed a revival as new manufacturers enter the category with products that are perceived as healthy and suitable for snacking. This has grown the category and reinvigorated incumbent manufacturers, so that established brands have been relaunched and enjoyed growth.

(PRWEB) December 2, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c28743) has announced the addition of Non-Sweet Biscuits - UK to their offering.

About the market:

The savoury biscuit market has enjoyed a revival as new manufacturers enter the category with products that are perceived as healthy and suitable for snacking. This has grown the category and reinvigorated incumbent manufacturers, so that established brands have been relaunched and enjoyed growth.

Overall, the category has expanded, and commands a greater amount of shelf space than in previous years, attracting a broad spectrum of shoppers. There is significant evidence to suggest that snackable products will stimulate further market growth, and in so doing will blur the boundary with the crisp and snacks category. Ultimately this will drive the requirement for a new category definition.

Our new market intelligence report provides the user with a fresh insight into a market that has been revitalised by a raft of new product launches and market entrants.

Compiling together the most sought-after trend and sales data and most authoritative, independent market analysis, it offers you a vital way of fully understanding the non-sweet biscuit market in its entirety. It also offers you unique findings from exclusive consumer research, invaluable information that will help you to tailor your business to real consumer demand. Our research report has been designed to help you:
Identify market drivers that shape the market's size and segmentation
Gain a firm understanding of the market's supply structure and advertising trends
Track the major brands, their market share and the key distribution channels
Assess consumption trends and identify the heaviest users of non-sweet biscuits
Analyse purchasing preferences across all demographics, enabling you to identify new target audiences and create focussed marketing messages that appeal
Assess attitudes towards non-sweet biscuits and build new consumer typologies
Measure market forecasts and build realistic business models around the factors that are likely to influence the future health of the market.
Intriguing findings…

As a relative newcomer to the non-sweet biscuit market, Quaker as part of PepsiCo, has become the second-largest manufacturer in the category, accounting for 18% share, with sales up 6% on 2003.

We monitored 40 new products in the period from January to June 2005. The majority of these were from niche manufacturers, following an active year in 2004 of major brand extensions and packaging innovations.

Mini-snack formats are attracting new users to the category, and there is still potential for other product types. Mini-snack popularity peaks among 35-44-year-olds, but in general has a much younger age bias than traditional savoury biscuits, which tends to be favoured by women aged 45+.

For more information visit http://www.researchandmarkets.com/reports/c28743

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

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

Simple Checklist Helps Determine Food Manufacturer’s FDA Bioterrorism 306 Traceability Compliance

Food companies can quickly and easily determine their level of compliance with FDA Bioterrorism regulations on traceability.

(PRWEB) December 2, 2005 -- On November 10th, 2005, the FDA posted “final guidance” on its bioterrorism regulation 306 and through a system of Q&A, simultaneously cleared up some interpretations of the act and muddied many food manufacturers’ plans for compliance. With the new implications and a December 9th deadline looming for large manufacturers , Operations Technologies created a simple and free checklist that will allow companies to quickly assess their level of compliance.

FDA regulation 306 of the Homeland Security Bioterrorism Act of 2002 establishes records requirements and maintenance for persons and organizations who manufacture, process, pack, transport, distribute, receive, hold, or import food. Large companies (those with 500 or more full time equivalent employees), must be compliant December 9th, 2005; medium sized companies (less than 500 FTE’s, but more than 11) must be ready by June 9th 2006; and small companies (10 or less FTE’s) by December 2006. Both civil and criminal penalties may be pursued for non-compliance.

Operations Technologies is a provider of inventory, manufacturing, traceability and documentation solutions for food and beverage companies. Our offerings range in size from “drop-in” data collection and bar code traceability systems to full blown warehouse and production management execution solutions.

The Operations Technologies “FDA 306 Bioterrorism Checklist” provides a series of “yes” or “no” questions with direct references back to the Act allowing businesses to further research potential implications. After the checklist’s Q&A section, two scenarios are provided allowing companies to further investigate real world data situations.

The checklist is available for downloading by visiting the “Downloads” section of Operations Technologies website, http://www.operationstech.com/ .

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