Category Archives: Food

Teagasc won the 4th Farming by Satellite Prize with their idea for FODDERApp, a complete system and app for grass and grazing_management

LONDON, 07-Dec-2018 — /EPR FOOD & BEVERAGE NEWS/ — The 4th Farming by Satellite Prize, promoting the use of satellite technologies in agriculture, was decided on Wednesday 5th December at EU Space Week in Marseille. The overall winner of €5,000 was team Teagasc from Dublin, Ireland with their idea for FODDERApp, a complete system and mobile app for grass and grazing management.

Second and third prizes were awarded to team TREASURE, a pan-European team and team Space Junk from University of Padova, Italy.

They beat stiff competition from 42 other young people across 17 European countries. Judges selected six teams to take forward to the final ‘live’ judging round. Finalists were from France, Germany, Italy, Spain, the UK and, for the first time in the competition, Ireland and Finland.

Farming by Satellite Prize is an initiative of the European GNSS Agency (GSA) and the European Environment Agency (EEA). It is sponsored by CLAAS, a leading manufacturer of agricultural engineering equipment. Reviewing the winning entries this year, GSA judge Reinhard Blasi said: “The outcome of this year´s Farming by Satellite Prize once again showed there is no better way for innovation than investing in and rewarding the next generation of farmers. The amount and quality of the entries we received indicate that we have interesting times ahead in the area of smart farming.”

Commenting on the environmental aspect of entries, Hans Dufourmont of EEA added: “At a time when we are facing critical environmental and climate challenges, it is of increasing importance that we continue to encourage this type of strong innovative thinking from the next generation. Copernicus offers all citizens a vast array of data, but we rely on exactly this kind of new thinking shown in the Farming by Satellite competition to challenge and improve on how we are currently using satellite technologies and the data it provides. It is critical, challenging, but also promising.”

SOURCE: EuropaWire

Global Food Waste Recycling Machines Market: Restaurants to Stay at the Forefront of Demand as Enhancing Profitability Gains Momentum

DUBLIN 2, Ireland, 05-Nov-2018 — /EPR FOOD AND BEVERAGE NEWS/ — Fact.MR’s recent study on food waste recycling machine market foresees a promising growth, driven by proactive initiatives for fostering environmental sustainability. An amalgamation of pivotal aspects, ranging from launch of legislation around food waste to rising proclivity for recycling activities, is anticipated to underpin growth potential of the market. Global sales of food waste recycling machines are likely to reach 10,890 units in 2018, up from 10,356 units in 2017.

A Sample of the Report is Available Upon Request at https://www.factmr.com/connectus/sample?flag=S&rep_id=2266

The Fact.MR research study opines that the demand for food waste recycling machine has taken off in recent years, as a result of challenges associated with traditional composting methods. Rapid gravitation toward minimizing disposal costs and curbing noxious emissions have been identified as key drivers. 

Restaurants to Stay at the Forefront of Demand as Enhancing Profitability Gains Momentum

Shift from landfills to waste-to-energy plants is evolving as a prominent waste management trend, which is offering numerous opportunities for the food waste recycling machine manufacturers.

Sales of food waste recycling machine have remained concentrated in the restaurants industry, driven by efforts to scale up their bottom lines. This buoyancy of restaurants in the food waste recycling machine market continued in 2018 as well, with volume sales likely to exceed 2,500 units. Sales are also complemented by growing adoption in hotels and supermarkets, according to the study.

Request Methodology of the Report at https://www.factmr.com/connectus/sample?flag=S&rep_id=2266

North America maintains its lead as the largest food waste recycling market, with volume sales set to surpass 3,000 units in 2018. Attempts to foster recycling activities have taken off at the federal level in the U.S. and Canada, in the wake of a huge ratio of food wastage per capita. APEJ and Europe are likely to be the second and third most attractive market, owing to sweeping concerns for efficient food waste management, estimates the research study.

The food waste recycling machine market has a wide-spread presence of small and unorganized players, with consolidation of regional presence being their key strategic lever. The top 5 players hold around 20% of the revenue share and are focused on commercialization of small capacity machines, especially 0-50 kg/day’ and ’50-100 kg/day’. These players are focusing on new product development and facility expansion in a bid to retain their buoyancy in the market space, finds the report. 

Manufacturers to Thrive on Untapped Opportunities with Value-based Offerings

The manufacturers of food waste recycling machine are focusing on fostering their foothold with value-based offerings, unveils Fact.MR study. For instance, Whirlpool introduced ‘Zera Food Recycler’, which converts the food scraps into organic fertilizers in a time span of 24 hours. This offering has been introduced with the pervading trend of converting food waste into reusable commodities.

The demand for food waste recycling machine in emerging regions is growing at a healthy rate; however, bulk of the sales remain concentrated in China and India. The cost-sensitivity of end-users in emerging regions of Africa and Latin America, combined with lax regulations on food recycling, have meant that sales have remain limited in these markets.

“Large-scale machines, comprising of high power consuming components in their peripheries, are highly likely to witness a substantial decline in demand amid the end-users, posing challenges for the growth trajectory”, Senior Analyst, Fact.MR

The Fact.MR research study analyzes the growth of food waste recycling machine market for the period of 2018 to 2028. As per the report, the market is likely to proliferate at a CAGR of 7.1% through 2028.

The Report is available for Direct Purchase at https://www.factmr.com/checkout/2266/S 

SOURCE: EuropaWire

Global Cocoa Market: Europe stands as the largest cocoa beans consumer – way ahead of North America and Asia Pacific regions

Global Cocoa Market Y-o-Y Growth Analysis by B2B, 2017 and 2028

DUBLIN 2, Ireland, 23-Oct-2018 — /ERP FOOD & BEVERAGE NEWS/ — A recent study by Fact.MR on the Europe cocoa market brings interesting insights to the fore. The comprehensive report by Fact.MR tracks cocoa production and consumption across key European markets. The report is available for direct purchase, however, a sample of the report has been made available by Fact.MR at

https://www.factmr.com/connectus/sample?flag=S&rep_id=44

According to the report, Europe stands as the largest cocoa beans consumer – way ahead of North America and Asia-Pacific regions. Europe has seven of the top ten chocolate consuming countries in terms of per capita. Netherlands, France, Belgium, and Germany are the key importers as well as consumers of cocoa. While food and beverages remains the key sector using cocoa, the demand is also growing in pharmaceutical, cosmetics, and personal care industry.

Cocoa Powder Outsells Butter and Liquor Variants

The Fact.MR study opines that cocoa powder demand has been growing at a faster pace in the region, over cocoa butter and cocoa liquor. Fact.MR estimates that cocoa supply has been in surplus in Europe since past several years, owing to a straight growth in demand. The stakeholders in the European cocoa market most importantly the manufacturers of finished products, are gauzing the consumer sentiments well, and hence keeping their inventory levels satiated.

The comprehensive study is available for direct purchase, get your copy now at https://www.factmr.com/checkout/44/S

One of the key factors driving the European cocoa consumption is the blend of tradition and innovation in the cocoa products processing. Europeans prefer chocolate in the form of both bars and drinks. European consumers are not only concerned about their intrinsic health, but also have a great concern for their skin. This factor has kept aloft the demand for cocoa butter in the European cosmetics industry. Because cocoa is edible and its taste is liked by the European masses, its application in lip balms is not uncommon. Besides, the European cosmetics companies are also increasing the number of their products such as body lotions and facial creams having cocoa as an ingredient.

European drug shelves crowd a range of nutraceutical and health supplement products with cocoa. Chocolate is one of the most identical flavor to European neutraceutical consumers, due to which the demand of cocoa in this industry. The research works on cocoa has stated the favorable impact of cocoa in the cardio-metabolic diseases, which motivates the European medical advisors and consultants to encourage their customers and clients to use cocoa based pharmaceutical products. These factors are likely to provide an impetus to the growth of Europe cocoa market.

Besides, individual fondness of cocoa, there are several activities that further aggravates the interest levels of stakeholders in this industry. Food and beverages trade fairs in Europe are one of the prime drivers of cocoa demand in the region. Finland is one of key countries organizing such events, which includes Wine, Food & Good Living, e-Commerce and Shop Tech, and Gastro Helsinki. In Wine, Foods & Good Living exhibition, there are significant number of stands for beverages cocoa. The e-Commerce and Shop Tech exhibition trade fair brings the industry stakeholders at a common place to web a mesh of planning heads. Gastro Helsinki is a trade fair that focuses on bringing hotels, restaurants, and catering industries on a discussion platform. Some of the other trade fairs and events promoting cocoa and chocolate in Europe include Salon du Chocolat (France), Intersuc (France), Sial (France), Chocoa Trade Fair (Netherlands), Eurochocolate (Italy), and BioFach (Germany). These events have helped rejuvenated the interest and thus demand for cocoa and cocoa products in the region.

About the Report

Fact.MR’s report on cocoa market offers a pragmatic and comprehensive analysis that are influencing demand and supply in Europe and beyond. The research study tracks the consumption and production of cocoa in Europe. An in-depth analysis on the product and business strategies of key players has been included in the research study.

SOURCE: EuropaWire

Global Tilapia Market Study: The escalating #US-China #tradewar can have an impact on tilapia sales in the US, as #China is one of the largest #exporters to the US

Tilapia Export and Domestic Market Price Forecast, US$ per KG

DUBLIN 2, Ireland, 23-Oct-2018 — /EPR FOOD & BEVERAGE NEWS/ — Fact.MR, a leading research firm that tracks markets in over 150 countries, announces the launch of its recent study that offers an in-depth analysis on the global tilapia trade. The 170-page report is a comprehensive source of insights that tracks the production and consumption of tilapia in key markets, including the US, China, Canada, France, UK, and Spain. The Fact.MR study is available for direct purchase; readers also have the option of requesting a sample of the report.

Sample available at https://www.factmr.com/connectus/sample?flag=S&rep_id=649

The Fact.MR study offers in-depth analysis on the key factors influencing tilapia sales. Key insights from the report:

  • China, the largest producer of tilapia, accounted for nearly 28% of global production in 2017
  • Production is increasing in Egypt and Indonesia – collectively, these two markets accounted for over 36% of global production in 2017
  • Declining consumption in key markets are putting strains on profit margins of key players
  • Low profit margins are influencing tilapia farmers to focus on other specialty fishes, such as pangasius
  • The sluggishness in US tilapia consumption is offset, to a certain degree, by increase in Russian Federation and increasing domestic consumption
  • Tilapia exports remain concentrated in the frozen variety – over 80% of total US demand for tilapia was for frozen variants
  • Sensing the weak demand in US, Asian producers are focusing on increasing their footprint in domestic markets

China: The World’s Largest Producer of Tilapia 

China remains the single largest supplier of tilapia to the world, however, it is facing increasing competition from other Asian countries, including Bangladesh, Vietnam, Egypt, and Indonesia. Faced with declining demand in the US, Chinese producers are focusing on increasing their footprint in Africa. Further, rising domestic demand in China has also offset some of the weakness encountered due to declining consumption in the US.

Tilapia Production by Key Countries (‘000 KT)
2015 A 2016 A 2017 A 2022 F 2028 F
Greater China 1,850 1,930 1,989 2,313 2,580
Indonesia XX XX XX XX XX
Egypt XX XX XX XX XX
Philippines XX XX XX XX XX
Vietnam XX XX XX XX XX

(A: Actual; F: Forecast)

Speak to the authors of this report for more information on redacted figures.

United States: The World’s Largest Consumer of Tilapia

Tilapia sales in the US are witnessing a decline, after gaining popularity as a low-cost seafood option for Americans. Although tilapia is still one of the popular seafood varieties in the US, the overall decline in frozen food products is rubbing off on tilapia as well. The escalating US-China trade war can have an impact on tilapia sales in the US, as China is one of the largest exporters to the US. According to the Fact.MR study, sales of fresh/chilled tilapia fillets and whole tilapia is likely to witness a decline in the US.

Tilapia Market: A Highly Fragmented Landscape 

The tilapia market remains highly fragmented, with tier III companies accounting for over 50% revenue share. Consumer preference towards fresh tilapia is met through domestic production, especially in China and Asian countries, especially in countries where consumption is less than production. Further, stringent regulations on the export of tilapia mean that small fish farmers rely on local sales.

According to the Fact.MR study, product diversification and compliance to regulations in developed countries are the key focus areas of Tier I and Tier II players. These players are also focusing on issues that are of paramount importance to their target audience, such as eco-labeling and low use of antibiotics.

The Fact.MR study on the tilapia market tracks the business and product strategies of the key producers, suppliers, and other stakeholders. The key companies profiled in the Fact.MR report include,

  • Baiyang Aquatic Group
  • Blue Ridge Aquaculture, Inc.
  • Global Fish
  • Guangdong Guomei Aquatic Products Co.
  • Hainan Sky-Blue Ocean Foods Co.
  • Hainan Xiangtai Fishery Co.
  • Hanjiang Evergreen Aquatic Product Science and Technology Co Ltd.
  • Hebei Zhongjie Tilapia Breeding Co. Ltd.
  • Mazzetta Company, LLC.
  • Northern Tilapia Inc.
  • Sunshine Tilapia Corp.
  • Til-Aqua International
  • Tongwei Co.

170 Pages, 48 tables, 94 figures, 50+ countries. Get a copy of the report now.

About the Report

Tilapia Market Forecast, Trend Analysis and Competition Tracking – Global Review 2018-2028” focuses on prominent trends in the production and consumption of tilapia in key regions. The vital facets of the market including market drivers, restraints, opportunities, and threats have been diligently analyzed in this market. The report also profiles the business and product strategies of some of the leading players in the market.

SOURCE: EuropaWire

Europe Halloumi Cheese Market: Brands are Positioning Halloumi Cheese as a Healthy Alternative to Conventional Cheese

DUBLIN 2, Ireland, 16-Oct-2018 — /EPR FOOD & BEVERAGE NEWS/ — Glancing through the dairy segment of retail aisles in Europe offers a clear comparison of preference for halloumi cheese than other cheese varieties. According to a Fact.MR study on halloumi cheese market76% of modern trade outlets and 92% of online grocery retailers had halloumi cheese in their offerings.

Not only has the consumer base expanded, but per capita consumption of Halloumi cheese has also witnessed an increase

Ease of availability is a key factor that has led to an increase in halloumi cheese sales worldwide, particularly in Europe. The Fact.MR study includes an analysis on the sentiments of retailers who did not have halloumi cheese in their product offerings – nearly 48% of the Eastern European retailers mentioned ‘increased customer enquiry’ about the availability of halloumi cheese over the past two years.

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Furthermore, not only has the consumer base increased, but the per capita consumption has also surged in Europe. Apart from Cyprus, which is a clear outlier in terms of per capita consumption of halloumi cheese, average consumption in Europe stands slightly less than a pound per year.

Halloumi Cheese Demand Growing on the Backdrop of Specialty Cheese Preference

Along with increased consumer base and per capita consumption of halloumi cheese in Europe, there’s an another dimension that plays a critical role. “It’s the variety of specialty and halloumi cheese which consumers are inclined towards. “Organic” has become another buzzword these days, which is mostly due to increased health consciousness and lifestyle changes among consumers, says Mr. Shambhu Nath Jha, Senior Consultant at Fact.MR. “The selection process of grocery products has widely changed among several consumer clusters, as they are moving away from lucrative offers toward products with added health benefits. Labels and certifications on cheese products were not as important to consumers earlier as they have become now,” adds Mr. Jha.

Digital Visibility Acting as a Catalyst for Halloumi Cheese Sales in Europe

One of the key reasons for increasing demand for halloumi cheese is its increasing presence on e-commerce shelves. This has had a significant impact on awareness about the product.

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“Specialty online channels are gaining popularity across Europe, owing to significant consumer demand for specialty products from Tier II and suburban areas. Online grocery retailers have broadened the access of their offerings to reach a wider demographic. The ease of access provided by online channels has led to the multi-dimensional growth, which has augured well for the prospects of halloumi cheese producers,” opines Mr. Jha.

Halloumi cheese has been growing at double-digit growth rate through online retail, and it is further expected to increase in the years to come. Developing countries, especially India and China, have gained significant traction in the online grocery sales and due to this, several cheese manufacturers and traders have partnered with specialty online stores.

Brands are Positioning Halloumi Cheese as a Healthy Alternative to Conventional Cheese

“The reason halloumi cheese sells like hot cakes across Europe is because it’s so moreish. However, a question even avid consumers ask is, “It tastes so good, but can it, in some way, be healthy? And, the answers are encouraging. Halloumi cheese is an excellent source of calcium and protein, and moderate intake can be advantageous,” says Mr. Jha.

Halloumi cheese producers are leveraging these attributes of the product in marketing, and positioning it as a healthy alternative to conventional cheese. However, it’s worthwhile to note that halloumi cheese is high in saturated fats and salts, and too much of halloumi cheese consumption can aggravate certain health conditions. There are cheese variants that are healthier than halloumi – feta, mozzarella, and cottage cheese. However, halloumi is considered as a healthier option than goat cheese and cheddar cheese

Burgeoning Demand Exerting Pressure on Production Capacities

Halloumi cheese is native to Cyprus, however, the surge in its demand globally has encouraged the local dairy producers in other European and non-European countries to produce it domestically. As a result, foray of new players has been witnessed in the halloumi cheese market. The burgeoning demand for halloumi cheese in Europe, especially in the UK, has catalyzed efforts to implement a genomic scheme to boost production in Cyprus. “The way forward for greater halloumi production is industry-institution collaboration,” concludes Mr. Jha.

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SOURCE: EuropaWire

NON-DAIRY TOPPINGS MARKET: THE NUMBER OF EUROPEANS PREFERRING NON-DAIRY DAIRY PRODUCTS HAS INCREASED SIGNIFICANTLY OVER THE YEARS

DUBLIN 2, Ireland, 10-Oct-2018 — /EPR FOOD & BEVERAGE NEWS/ — The Europe non-dairy toppings market revenues continue to head north, as the growing vegan population ramps up demand for non-dairy ingredients. Shelves and aisles across European retail stores and hypermarkets have been observed with heightened penetration of dairy-free ice-creams. Higher visibility of non-dairy products on retail shelves substantiate the heightened demand for ingredients used to process such products, and non-dairy toppings are no different. Over the years, the number of Europeans preferring non-dairy dairy products has increased significantly, and by second quarter of 2018, over one percent of European population was identified to be vegan, says a report published by Fact.MR on non-dairy toppings market.

Request a Sample of Non-Dairy Toppings Market Report at https://www.factmr.com/connectus/sample?flag=S&rep_id=646

A Potion out of Niche – Translating Vegan Folks to Value

The number of vegan population in the UK alone has increased by 350% within a decade. Among the people who have embraced veganism in the U.K., nearly 63% are women. Observing this shift, leading UK retailers such as Sainsbury’s and Tesco have introduced new range of vegan products. While the demand for vegan products and ingredients has amplified in Western Europe, frozen desserts and ice-creams are witnessing a surge in demand.

According to Fact.MR’s study, the popularity of non-dairy products is relatively higher in Germany, with over 60% of the Germans showing interest in non-dairy ice creams and frozen desserts wherein non-dairy topping is used for processing. Non-dairy ice cream ingredients which accounted for a mere 1% of the total ice cream ingredients demand in 2012, have grown up to sizeable 8% share in a span of five years in Western European countries.

The non-dairy toppings market has also been aided by celebrity endorsements and word-of-mouth by influencers on social media. This population base has translated into a sizable market for non-dairy topping producers, which have realigned their strategies to leverage the unfolded white space in European food & beverages market.

Request methodology at https://www.factmr.com/connectus/sample?flag=S&rep_id=646

Lactose-averse Individuals Supplementing Non-dairy Toppings Demand

People who opt for non-dairy topping based products had to compromise with their choice of food, and lactose intolerant population group forms the leading chunk of this population group. Lactose intolerant individuals are allergic to food that contains dairy products, and are on targeted dietary plan such as Whole30 and the Paleo diet. With about 65% of European population reckoned to be lactose intolerant, and North European countries leading the list, the widespread preference and adoption for non-dairy topping is evident.

Furthermore, companies engaged in production of dairy based products also received consumer feedback of introducing key brands in non-dairy variants, and a few handful of market actors considered. European food & beverages market witnessed over 35 such product launch in last six quarter with non-dairy claims and almost 15 of those using non-dairy toppings.

This Fact.MR Study is Available for Direct Purchase. Buy Now at 

https://www.factmr.com/checkout/646/S

SOURCE: EuropaWire

HL Agro explores new markets for its Agri-Products at SIAL China 2018

Fosters a global pitch for its processed range of Sesame Seeds, Corn starch & Derivatives

Kanpur, Uttar Pradesh, India, 2018-Apr-11 — /EPR FOOD & BEVERAGE NEWS/ — HL Agro, a name known for promoting agricultural products of India, today announces its participation to the forthcoming session of SIAL China, befalling on 16 May – 18 May in Shanghai International Expo Centre. SIAL China is the fourth biggest food show in the world, dedicated to the food & beverage retail, hospitality, and wine industries.

At this year’s show, HL Agro will be exhibiting its manufactured range of sesame seeds, starch & corn derivatives & attempt to position its products directly with the various import/distribution segments in China and Asia including packaged food manufacturers, supermarket/hypermarkets, wholesalers, foodservice providers (hotels/restaurants) & importers/trade agents. HL Agro will be held at Booth at E2- A026 in the Food sector of the Expo Centre.

Having been in the agro industry for nearly two decades, HL Agro Products specializes in delivering a splendid bevy of food ingredients that are invariably processed & packed in accordance with the international standards of quality & food safety. The company holds the necessary capacity to produce & meet any scale of demand for natural/ hulled sesame seeds, starch & corn derivatives helmed by its technologically advanced automated processing units & robust supply chain mechanisms. With this year’s SIAL China, the company visions to meet, explore the market trends and network with the decision makers in the food industry to align & garner business opportunities for its product cluster.

SIAL China is expected to draw around 3,400 exhibitors representing over 70 countries this year. Besides offering a business platform for the industry players, the event also enables them to keep abreast with the current technologies, market situations & exchange worldwide best practices to solve their food business issues. Leveraging on this prestigious event, HL Agro attempts to secure global visibility & reach to the international markets.

Expressing his views on the exhibit, Mr. Akhilesh Sahu, Managing Director of the company said, “ We look forward to SIAL China as a business avenue to unleash new opportunities and strengthen trade relations with distant markets. And after tremendous successes in our Middle Eastern & European markets, we firmly believe it is time for us to proceed towards new horizons and expand into the regional and Asian food markets as envisioned in the SIAL China 2018.”

The requests for event invites or pre-scheduling a meeting at the show can be addressed at info@hlagro.com.

Via EPR Network
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The Certified Angus Beef® brand honors retail, distributor stars

NASHVILLE, Tenn., 2017-Oct-05 — /EPR Food & Beverage News/ — As consumer demand for great-tasting beef continues to grow, retailers play an important role in satisfying their needs. Retailers and distributors were recognized by the Certified Angus Beef ® brand for their leadership in product quality, marketing and sales at the group’s annual conference in Nashville on Sept. 27-29. Brand partners, including meat processors, distributors, chefs, retailers and cattle ranchers, gained strategies to nurture their focus on delivering premium beef to consumers.

“Quality and integrity unite their focus on delivering the finest beef,” says John Stika, the beef brand’s president. “They are stars in their markets for bringing the Certified Angus Beef ®brand’s ranching heritage and focus on quality and integrity to their customers, and ultimately, consumers.”

  • DeMoulas Market Basket, Tewksbury, Mass., earned the Retailer of the Year The retailer offered bold product features, generous point-of-sale displays and team training to provide customer assistance at the meat case. Through the retailer’s all-around focus on quality and value, DeMoulas also received the Top Retail Sales Volume Increase award.

 

 

  • K-Va-T Food Stores, Abingdon, Va., was named Retail Large Chain Marketer of the Year. Food City chefs share beef recipes on television shows to bring fresh ideas to customers. Promotions, like Fresh Fridays, encourage trust in Food City’s dedication to quality and service.

 

 

  • Cermak Fresh Market, Chicago, Ill., received the Retail Small Chain Marketer of the Year Cermak excels at serving customers with fun promotions and attention to detail. Training at the Certified Angus Beef ® Culinary Center energized the team for a meat manager contest that helped Cermak also receive Top Average Volume Retail Store with more than 10 stores.

 

  • Longo’s, Vaughan, Ontario, was recognized as the International Retail Marketer of the Year. Beef 101 training for Longo’s meat managers supported a successful summer promotion. Cooking classes and ads in the retailer’s Experience magazine also offered beef meal solutions to customers.

 

  • Caraluzzi’s, in Bethel, Conn., is the Independent Retail Marketer of the Year. Caraluzzi’s has grown over the past two decades with the Certified Angus Beef ® brand in three stores. They offer the brand’s Prime, Natural and deli meat items for the ultimate selection of superior quality.

 

 

  • Angus Best, Hermosilla, Sonora, Mexico, was presented the International Retail Independent Marketer of the Year Angus Best dedicates its entire meat case to the brand, displays signage storewide and posts billboards. The retailer’s grab-and-go meat case offers beef cuts for easy dinners.

 

  • ShopRite, Edison, N.J., earned the Retail Value-added Products Marketer of the Year ShopRite offers a wide selection of premium beef items in the deli case and has ready-to-prepare meals. Frequent product features, social media posts and videos give customers more dinner ideas.

 

 

  • Gelson’s, Encino, Calif., received Retail Brand Extension Marketer of the Year Gelson’s excels at marketing the Certified Angus Beef ® brand and the brand’s Prime products. Seasonal promotions, product sampling and social media interaction explain product quality to shoppers.

 

 

  • Quality Food Centers, Bellevue, Wash., is the Retail Social Media Marketer of the Year. QFC used online contests, coupons, the brand’s Roast Perfect app and meat staff selfies to connect with customers. Food blogger events shared holiday roasting ideas to coincide with roast promotions.

 

  • Weis Markets, Sunbury, Pa., was named the Retail Rising Star. Weis Markets focused on the brand in its Fresh magazine and offered six items in the circular every week. Through social media posts and training, the team shared its pride in its beef offerings.

 

 

  • Associated Retail Operations, in Salt Lake City, was recognized as the Retail Rookie of the Year. Associated Retail powered up promotions to launch the brand in stores. Weekly features and in-store videos led customers to the meat case, where staff were trained in beef knowledge to assist them.

 

 

  • Meijer, based in Grand Rapids, Mich., earned Top Volume Large Chain Retailer. Meijer excelled at marketing the brand in stores, at community events and through a comprehensive digital campaign. Success is guided by ongoing training of their meat managers and specialists. 

 

 

  • H-E-B Mexico, Escobedo, Nuevo Leon, is the Top Volume Small Chain Retailer. H-E-B secured growing sales through extensive promotions online, on billboards, in television appearances, with in-store product sampling, in local lifestyle magazines and every week in its own publication.

 

 

Additional companies recognized for their success and dedication to offering Certified Angus Beef ® brand products were:

About the Certified Angus Beef ® brand
Founded in 1978, the Certified Angus Beef ® brand is the original, and the best, brand of Angus beef, which got its start when a group of family ranchers set out to create a brand of beef that delivers superior taste and tenderness. Today, the Certified Angus Beef ® brand remains true to its roots, providing consumers with superior beef through a gate-to-plate network of family ranchers, chefs and retailers worldwide. Renowned for its exceptional quality, each cut meets 10 exacting standards to make it more selective than USDA Choice and Prime. For more information, visit CertifiedAngusBeef.com, or look for the brand on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Editor: Click on links for downloadable, print-quality photos and videos.
More award information available at: http://www.certifiedangusbeef.com/press

Contact:

Crystal Meier
Certified Angus Beef LLC
330-345-0427
cmeier@certifiedangusbeef.com

Via EPR Network
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Travel To Kenya Safari Destination and Nairobi Tours, Trips and Attractions

Nairobi, Kenya, 2017-Aug-12 — /EPR FOOD & BEVERAGE NEWS/ — The Magical Kenya is still on – Restoring the Tourism confidence in Kenya as a hub of Both Business and Leisure Travelers.

Holidays are everybody’s ideal way to relax and see the world. As our guests get to experience the wildlife and other products we have to offer such conservation is of out most important. We support conservation by preferring to prioritize Eco-lodges and thereafter the other camps and Budget Camps as well.

The Amboseli National Park is very near Nairobi about 3 hours drive one way. At these eco-facilities you will be able to learn more about how important they are to secure the existence of the local environment and how you are directly helping the local community by choosing to stay in such an accommodation.

Nairobi City Tours
Nairobi National Park Tour
Lake Nakuru National Park Tour
Full Day Nairobi Tour to National Park, Karen Blixen, Giraffe center
Elephant Orphanage Tour from Nairobi

Flying Packages to the Masai Mara National Park
Governors Camps
Kichwa Tembo Tented Camp
Mara Interpids Club – Explorer

 

Kenya Elections
Kenya has just concluded its General Election in August, 2017. The tourism industry is set to compensate in the coming months from setback of negative reporting especially from international media channels. In some instances this is not the true state on the ground and only affects some areas cluster and NOT the whole country. Most tourist visited areas are not affected. We urge travelers to seek clarification from credible sources of the Kenya Foreign Missions in their Home country or Ministry of Foreign affairs of Kenya. However, we are optimistic that the work done in the past by Hon. Najib Balala and his teams all over the world will not decrease but increase in the coming months and years.

Popular Nairobi Tours, Trips and Attractions
Nairobi National Park Tours gains popularity with transit travelers and conference delegates in Nairobi, Kenya. Nairobi is a hub of meetings and conferences almost every week there are numerous meetings and conferences taking place. The Nairobi National Park Tour offered by Cruzeiro Safaris has impressively gained popularity. Being an hourly tour delegates and travelers on transit see it as valuable time spent with the limited time they have in Nairobi.

 

Cruzeiro Safaris has several hourly tours but the Nairobi National Park Tour with affordable prices has proved to be the top ranking and it’s forecasted to be till the end of the year. Nairobi National Park is home to many species of wildlife including endangered black rhinos, lions, leopards, cheetahs, hyenas, buffaloes, giraffes and diverse bird life. Nairobi’s skyscrapers can be seen from the park. The Nairobi Tour is offered two times a day making it easy for delegates to book pre and post conference time and traveler on transit to manage their pick up and drop off times effectively. The timings are said to be early morning at 6am and 2pm depending on location of guest hotel. Morning tours are said to be more productive than afternoon however one can choose according to the time available for the guest. Single travelers often have a problem because most of the tours are available for a minimum of 2, (however, they pay less the 2nd persons park entry fee) then they are assured of the tour. It’s also important to send an email or call to ask if there is a group to join any number to use +254722370833 or +254710729021 or visit – https://cruzeiro-safaris.com/nairobi-national-park

 

ABOUT US:
Cruzeiro Safaris Kenya Limited is a tours and travel company based in Nairobi, Kenya. It’s mandated to provide tours and safaris to everyone willing to be enlightened about travel destinations priority being Kenya then other countries.

Contact-Details:

Claudia Kabui
Cruzeiro Safaris Kenya
www.cruzeiro-safaris.com
info@cruzeiro-safaris.com
Tel: +254-722-370833 or +254-710-729021
Mumias South Road, Buru Buru Shopping Center, Visions Place

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Sogu has launched its first KickStarter Campaign

SOGU COOLER KICKSTARTER CAMPAIGN IS OFFICIALLY LAUNCHED

San Antonio, TX, 2017-Jul-24 — /EPR FOOD & BEVERAGE NEWS/ — The Sogu Cooler keeps liquids cold in their bottle for up to 6 hours!

Sogu (www.sogucooler.com) has launched its first KickStarter Campaign to raise the funds necessary to pay for the tooling for the next version Sogu 2.0 Cooler. The patented Sogu Cooler keeps drinks cold for up to 6 hours while still in their original bottle. No ice needed!!! The Sogu Cooler prevents condensation from soaking your clothes or table cloths and is perfect for work, sports and restaurants.

“Our Sogu Cooler is a great addition to your home, restaurant or travel gear to keep your drink cold or hot!” – Michael Van Steenburg, Sogu President

While the Sogu 1.0 Cooler is ready for market now and fits most 1.0 to 1.5 liter bottles, the new Sogu 2.0 version will be even more modular and adjustable to fit an even wider variety of plastic and glass bottles. Sogu 2.0 also features additional technical features such as an optional reusable ice pack and vacuum insulation that increases the available cooling time up to 24 hours.

Keep It Cool With Sogu!

# # #

If you would like more information about this topic, please contact Michael Van Steenburg at sales@sogucooler.com.

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Lua Hadar with Twist Swings it in French at Society Cabaret Bastille Party

San Francisco, CA, July 03, 2015 — /EPR FOOD & BEVERAGE NEWS/ — To celebrate French Independence Day, Lua Hadar with Twist returns for an encore performance of their popular French Music Hall show, “C’est Magnifique!” This Bastille-Day-with-a-Twist features Lua on French and English vocals, Music Director Jason Martineau on piano, Dan Feiszli on bass, Kelly Park on drums, and special guest Dave Sturdevant on guitar and harmonica. Saturday, July 11 at 8pm (seating from 7pm) at Society Cabaret at the Hotel Rex Union Square, 562 Sutter Street, San Francisco. Tickets start at $25 (NO FEES) at Ticketmaster or societycabaret.com Or call 415-857-1896. Full bar, great food. More info at www.luahadar.com.

The show presents a variety of songs from the popular traditions of Paris, including those of American songwriter Cole Porter; hence the title “C’est Magnifique!” a song from Cole Porter’s 1953 musical, Can-Can.

Dave Sturdevant’s harmonica brings a Toots Thielemans-style to the show, in addition to the gypsy sound of his swinging guitar.

French songs by Charles Trenet, Maxime LeForestier, Edith Piaf and Serge Gainsbourg round out the set list, and as ever, Lua’s fun and quirky stories provide her personalized bridge to the songs, whether you speak French or not.

Hadar is no stranger to France or French music, having just returned from teaching a master class in France on American Jazz Standards.

[VIDEO: https://youtu.be/EuohiSigShk]

[TICKETS: http://www.ticketmaster.com/venueartist/229943/1911076?Brand=societycab]

ABOUT TWIST:
Since its inception in 2007, Hadar’s cosmopolitan jazz ensemble TWIST has developed a multi-lingual world jazz fusion that twists the styles of international standards and brings new material into the jazz idiom.

Lua has charmed audiences from New York’s Iridium Jazz Club to Bangkok’s Thailand Cultural Center to the Swan Bar in Paris, where, on a return engagement, she previewed “C’est Magnifique!” to an enthusiastic full house before bringing it to San Francisco’s Society Cabaret for its first run in November 2013. The show was reprised last year and became a Society Cabaret tradition, presented each time with a different featured instrumentalist.

Hadar has released three CDs with Music Director Jason Martineau and Twist. The most recent, “Like A Bridge,” was recorded in 2012 as the centerpiece of her Bridges Project. The “Like A Bridge” DVD was nominated for an Independent Music Award and was released at Yoshi’s Jazz Club in Oakland in September of 2013 after its premiere at San Francisco’s Historic Balboa Theater.

“…such a lovely variety of songs from cabaret traditions of Paris (and beyond), that we might as well have been in a brick-walled basement room in the Quartier Latin.” – Talkin’ Broadway

“First call band of international talent and an innate gift of swing.” – Critical Jazz

For more information on Lua Hadar with Twist, see luahadar.com, iTunes, youtube, facebook, twitter and most major music sites.

ABOUT THE HOTEL REX AND SOCIETY CABARET:
The Hotel Rex is San Francisco’s answer to New York’s legendary Algonquin Hotel, located at 562 Sutter Street between Powell and Mason. Surrounded by 1920’s and 30’s style artwork and glamour, guests can linger in the Library Bar for cocktails and conversation. A menu of American classics with a European influence is available in the cabaret room as small plates or dinner. Society Cabaret patrons are immersed in an ambiance of arts and culture, in a true cabaret setting. Society Cabaret has received acclaim from the San Francisco Mayor’s Office and has expanded this year with venues in San Diego and San José. (http://societycabaret.com)

Contact-Details: Lua Hadar

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The Menu Maker Helps Restaurants Offset Food Costs with Online Menu Design

Mauston, WI, March 7, 2015 — /EPR FOOD & BEVERAGE NEWS/ — The Menu Maker announced the launch of their new website, Online Menu Design, an online menu creator for the hospitality industry.

Like the name suggests, Online Menu Design is an online editing tool that allows the end-user to create table tents, menu page inserts and 2-sided menus.

Owner Jane Ogurek says this is a cost effective way for food service providers to offset rising food costs. “Online Menu Design is an easy, economical way to adjust menu prices and to increase sales with in-house marketing,” adding that she has received positive feedback about the professional designs. Duff Dyer of Dyer Graphics said, “As someone with many years of producing menus for some of the country’s most successful operations, my hat is off to you for a job extremely well done.”

Similar to using Microsoft Word, the end-user chooses a layout, a background, and enters their text; they can also add photos and highlight higher-profit or signature items. “We’re extremely pleased to offer Online Menu Design. It’s a great way to stay current with food trends and food costs. I believe this is the best online editing tool on the market!” Ms. Ogurek said.

Online Menu Design and The Menu Maker specialize in menu design and provide marketing materials to the hospitality industry. For more information, please visit www.onlinemenudesign.co or www.themenumaker.com.

###

Jane Ogurek
jane@themenumaker.com

The Menu Maker announced the launch of their new website, Online Menu Design, an online menu creator for the hospitality industry
The Menu Maker announced the launch of their new website, Online Menu Design, an online menu creator for the hospitality industry
Theme Menu Art
Theme Menu Art

SEREbox.com, the original monthly subscription box with an emergency preparedness theme, celebrates its successful 1st year anniversary on February 20th, 2015

Atlanta, GA, February 02, 2015 — /EPR FOOD & BEVERAGE NEWS/ — SEREbox.com was the first monthly subscription box service geared towards emergency preparedness and survival gear planning available on the internet or elsewhere. SEREbox.com combines a comprehensive and innovative line of emergency planning products with an educational aspect that cannot be found anywhere else. Each month has a theme (ie: Fire, Water, Food, Protection, and etc.). They strive to find unique items that are quality made in the USA, highly functional, and extremely durable. Food is always the most popular and important item to have in a cache of emergency supplies. Therefore, special attention was paid to make sure the entire long term shelf stable food line is the best in the business. They succeeded. Their food line is unmatched because it is great tasting, fast cooking, low in sodium, and highly nutritious. Even gluten free and other specialty diet options are available to all customers.

The website has proven to be of tremendous value to families and individuals on their search for independence and freedom from reliance on other people or the government in case of any emergency or survival scenario. “This is a cutting edge Internet site far superior to anything in the marketplace,” said Ryan Bowersox, Co-Founder of SEREbox.com. “We have received a humbling amount of compliments on the concept and product itself. We expect tremendous sales growth in year two through our newly designed, convenient, and user-friendly website.”

“The response from all our customers has been overwhelmingly positive. Companies talk all the time about customer service and it seems to be just lip service. Customer service is a lost art. We really strive to make each customer happy. We have never put turning a profit ahead of doing the right thing for our customers. We have countless testimonials on our website about how we are succeeding in all our goals. We are just so pleased that our little idea has been of such use to people, and it’s so exciting. We can’t wait to see what year two and beyond brings.” said Scott Setter, President.

SEREbox.com has grown by leaps and bounds because of the great value it offers its customers. The company has a very intelligent and hardworking team of people in the greater Atlanta area. The concept and website have been featured in many publications, most notably the Winter 2014 version of “Survivor’s Edge” Magazine. The company’s website at www.SEREbox.com contains additional information on the program and how to sign up.

http://www.realworldsurvivor.com/2014/12/03/serebox-sends-monthly-survival-kits-home/#3-sample-boxes

In the Spring of 2015, SEREbox.com will launch its new product called “The Mini.” It is designed for all those subscribers who cannot afford $39 per month and need a more economical option. It will have free shipping as well.

Contact-Details: Scott Setter
info@serebox.com

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Legendary Spanish restaurant elBulli goes on display at London’s Somerset House

For many of us ‘elBulli: Ferran Adrià and The Art of Food’, a new exhibition opening at the Embankment Galleries of London’s Somerset House on Friday 5th July 2013, will be as close to eating at the famous Spanish restaurant, its 50-course tasting menus, and its distinctive brand of molecular gastronomy as we will get – especially since it closed its doors in 2011.

The retrospective at the Embankment Galleries, Somerset House, gives visitors a behind-the-scenes look at the creation of Adrià’s unique cuisine. Chefs who worked at the restaurant under Adrià’s leadership included Heston Blumenthal whose restaurant at London restaurant, Dinner by Heston Blumenthal, at the Mandarin Oriental in Knightsbridge ranks among the most prestigious London restaurants.

The multimedia exhibition at Somerset House offers an insight into the research behind each dish, revealed through handwritten notes and sketches. Also on display are plasticine models which were made for all the dishes – and the elBulli team invented 1,846 of them – used as a means of quality control for colour, portion size and position on the plate.

The London show is a taster of what is next for elBulli – Adrià intends to reopen in 2015 with a foundation to safeguard the legacy of the restaurant and to create Bullipedia, a central resource documenting culinary history and providing research material for chefs around the world.

In addition to the exhibition, which continues until 29th September 2013, there’s the chance to meet the man himself at ‘An Audience with Ferran Adrià’ on the opening night, Friday 5th July 2013, when he will discuss the afterlife of the restaurant, and his ongoing projects. Tickets, at £25, include a complimentary drink, and free entry to the exhibition (which has a standard entry fee of £10) until 9.30pm.

From 10th July onwards visitors can see two Embankment Galleries shows when they book a joint ticket for £12.50 (£10.50 concessions), £6.25 on Mondays (excluding Bank Holidays) which includes entry into ‘elBulli: Ferran Adrià’ and ‘The Art of Food and Miles Aldridge: I Only Want You To Love Me’, a major retrospective on the London-born photographer who has works in the permanent collection of the National Portrait Gallery and the Victoria & Albert Museum.

For more information on all exhibitions and restaurants, new openings and the latest events in London go to LondonTown.com where a wide choice of London hotels to suit all budgets, information on restaurants, bars and cafes as well as all the major attractions is provided.

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New ALL BUT GLUTEN™ Baked Goods Launches During Celiac Awareness Month for Canadians on a Gluten-Free Diet

May is Celiac Awareness Month and, just days after first appearing on the shelves of major Canadian retailers, new All But Gluten™ baked goods are receiving rave reviews from consumers following a gluten-free diet. These great tasting products were created by the talented product development team at Weston Bakeries in collaboration with respected nutrition experts and are manufactured in a dedicated gluten-free facility. They meet Health Canada’s gluten-free regulations and are certified by the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP). All But Gluten™, is one of the first brands to bear the GFCP mark, making it easier for consumers to identify safe gluten-free products.

All But Gluten™ products are also dairy-free and Kosher.

Safety, taste and nutrition are the three pillars of the All But Gluten™ brand. “The breads, focaccias, pizza shells and muffins are enriched with vitamins and minerals and are a source of fibre,” says Shelley Case, registered dietitian, international celiac disease expert and consulting spokesperson for All But Gluten™. “This is an important feature of All But Gluten™ because many gluten-free products on the market are not enriched and often lower in iron, B vitamins and fibre,” states Case.

Unlike most gluten-free baked goods, All But Gluten™ can be found in the fresh bakery section, not the frozen section of major Canadian retailers. Consumers following a gluten-free diet really miss delicious baked products and now they can stroll down the aisles that were previously off limits. The All But Gluten ™ brand invites consumers to ‘Rekindle your love of baked goods.’

The line includes Whole Grain Loaf, Cinnamon Raisin Loaf, Sliced White Loaf, Roasted Onion Focaccia, Rosemary Focaccia, Plain Pizza Shells, Carrot Raisin Morning Muffins, Mini Brownies and Coconut Macaroons.

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MITIE’s Catering Business Rebrands to Gather & Gather

MITIE, the FTSE 250 strategic outsourcing company, has announced the launch of a new brand for its catering business: Gather & Gather.

Based around a culture of bringing food and people together, the new identity will feature as the new trading name and customer facing identity for MITIE’s catering business.

Gather & Gather focuses on bringing together the best ideas, ingredients, recipes and inspiration from the food industry so that customers can gather together to enjoy them in the workplace.

Two years ago MITIE recruited a new management team to lead its catering business under an entrepreneurial investment model. Since then, the business has more than trebled its turnover through new contract wins and the acquisition of award winning hospitality company Creativevents, making it the fastest growing caterer in the UK and Ireland.

The rebrand to Gather & Gather marks an important step in the evolution of MITIE’s catering business. Developing this ethos has been an integral culture shift for the team behind the business, and now forms a keystone for the brand.

The rebrand combines a new approach to marketing with a learning and development programme for all staff, to understand the values that underpin the name change.

Allister Richards, managing director of Gather & Gather, who has led from the front over the past two years, said:

‘Gather & Gather is a reflection of our business maturing from focusing on what we do, to how we do it. Bringing the ideas and creativity of a dynamic team together, and translating that into delivering great service.

“We’re readdressing the balance between client, customer and caterer, and putting the customer at the heart of what we do, offering something truly different to the marketplace.”

Gather & Gather will roll out throughout the spring from 1 May 2013. Full details of the brand experience will be shared at the launch event on Tuesday 23 April, at The Brewery in central London.

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Thames Valley Catering Company Promote Sammic Dishwashers

Thames Valley Catering Company are pleased to supply the full range of Sammic Dishwashers which are suitable for the full range of commercial and utility companies as well as hospitals, schools and other public service organisations. Thames Valley Catering is confident that there is a solution to most dish and glassware washing situations and the Sammic range of products is geared to find not only a system that will work but one which will complete the work in the shortest time and with the most efficient usage of labour and water and power resources.

The Sammic Dishwashers come with a double skin manufactured wall system which is very good at reducing noise level of the machine to a very low level and maintaining a good insulation of the machine to stop heat loss. The machines are front loading for easy access and also all servicing and cleaning can be carried out through the front door. This makes any work or servicing very easy to access and reduces any downtime levels required to keep the machines in good order.

Thames Valley Catering is pleased to be able to talk to the customers to examine their requirement for their cleaning work and this expertise has been gained over many years by its qualified staff in the industry. In this manner it is possible to jointly get the best possible Sammic dishwasher for the application required.

The machines all come with an automatic rinse aid dispenser and some are fitted with a water softener system to deal with situations where hard water is the normal supply. The production cycles usually are threefold with a 120 sec, 180 sec and a 240 second time cycle dependent on the type of wash that is required. This speed of cycle is capable of a very large product wash and probably the biggest problem is being able to feed the dishes or glasses into the system quickly enough to make the full use of the fast cycle times of the machine. Thames Valley Catering Equipment is able to discuss the best ways of getting the maximum out of the machine with the minimum amount of labour.

The Sammic Dishwasher supplied by Thames Valley Catering is able to rinse at a predetermined temperature which remains constant through the rinse cycle usually at about 84 degrees. It is the quality of the dish washing which Thames Valley Catering are most pleased as to customers throughout the trade require quality of cleanliness of the finished product to be as good as possible and this quality to be maintained on a regular basis. The Sammic range of dishwashers give this quality on a regular basis and simple daily cleaning of the machine will keep that quality day by day.

Thames Valley Catering website will give all the information required and allow the customer to peruse the full range of machines available. The prices that will be quoted are some of the most competitive in the business and for any queries a call or email to Thames Valley Catering will bring an answer.

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Hungry Globetrotter Sources Artisan Ingredients from Premier Partners for Worldly Culinary Adventures

As he walked the floor at the San Francisco Fancy Food Show last week, Vijay Rajendran, founder of the recently launched and rapidly growing global gourmet retailer, Hungry Globetrotter was in search of sourcing high quality ingredients from around the world. His culinary tourism company is dedicated to creating a true experience of regional cuisine in monthly meals delivered directly to members’ doorsteps through diner’s taste buds.

“Featuring truly authentic cuisine often includes hard-to-find ingredients that people may find intimidating, or may not have even heard of,” said Vijay. “The companies we partner with don’t just help us make these ingredients more accessible, they also perpetuate the enthusiasm and excitement around preparing exotic meals in our own kitchens.”

For Vijay, the show provided a chance to meet face to face with new partners to collaborate and share Hungry Globetrotter’s vision of bringing culinary tourism home. Aside from providing delicious monthly meals, Hungry Globetrotter also provides a platform for global retailers of spices, sauces and other shelf-stable items that reflect the flavors of their international destinations, and provide a platform for them to reach a globally engaged culinary audience. Three top partners to watch for in Hungry Globetrotter’s upcoming monthly mailings include:

Spicely: With a new Market Street location recently opened in San Francisco, Spicely shares Hungry Globetrotter’s mission to bring a vast array of flavors used in dishes around the world to gourmet lovers’ plates everywhere. Committed to using only the freshest, natural ingredients and planet-friendly packaging and maintaining the highest standard of production possible, the company is positively affecting the landscape of fine international foods. Spicely’s products are included in Hungry Globetrotter’s South Indian and Japanese samplers.

Wholesome Kitchen: Boasting premium quality dried vegetables and fruits, nuts and exotic grains and spices, each featured product is exclusive to Wholesome Kitchen’s product line. The company also adheres strictly to an ethical code focused on integrity and excellence, offering ingredients that are accessible and easy to use, while authentically reflecting the cuisine of their exotic origins. Wholesome Kitchen’s products are featured in Hungry Globetrotter’s Moroccan and Argentine mailings.

Casa de Chocolates: The Berkeley-based company is driven by a passion to support quality, sustainably farmed cacao products and thus, empowering the growers in Latin America to continue these practices. The mission is not just about great chocolate; it’s also about helping chocolate lovers appreciate the traditions and ancient origins of the treat within the Americas. Hungry Globetrotter members can savor Casa de Chocolates products in the Mexico box.

Hungry Globetrotter connects home chefs, culinary enthusiasts, families and busy professionals with the flavors of the world in the comfort of their own home. With easy to follow recipes, preparation tips and shopping lists, anyone can create an impressive international meal with ease and convenience. Shipped products are non-perishable, branded specialty food products that have been carefully selected and tested for quality.

After delivering the key ingredients to get the meal started, Hungry Globetrotter helps consumers locate hard to find components with local shopping tips. The company also offers many of the flavorful ingredients on the Hungry Globetrotter website, so repeat meals can be easily created, any time.

Signing up for the monthly food delivery service can be easily done online at www.hungryglobetrotter.com. Many customers love the excitement of seeing a Hungry Globetrotter box on their doorstep. As the holidays approach, the service makes a unique and delicious gift also.

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Moksa Restaurant brings first Asian brunch buffet to Cambridge

Brunch meets chopsticks each and every Sunday at Moksa Restaurant. For only $20 dollars between 10am and 3pm, patrons can choose from a buffet of Asian influenced breakfast and lunch items. Moksa puts a twist on your classic brunch with choices such as the Masala Scramble, a chili infused scrambled egg, and the Japanese curried hash brown.

The creative take on brunch tradition does not end with the food. Boston’s Best Mixologist, Noon Inthasuwan-Summers, has crafted a selection of $4.50 brunch cocktails in recognition of Moksa’s location at 450 Mass Ave. The Mi-Moksa replaces the Mimosa’s orange juice and champagne with bubbly sake and grapefruit juice, while the Sake Mary is exactly what its name suggests, a Bloody Mary with Sake.

To Celebrate the Chinese New Year on February 10th, Moksa will be adding a few more treats to its Asian brunch. You can expect to see dragon dancers as you dine and the first 20 people to make reservations on www.moksarestaurant.com will receive a red envelope upon arrival to try out their New Year’s luck. Only a select few of the red envelopes will be winners, so get out your good luck charms.

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Thames Valley Catering Are Looking After The Dishes

Thames Valley Catering Equipment is able to supply a vast range of catering equipment to all parts of the trade from the restaurant to the large hospital and company kitchen but they also try to seriously look after the smaller user as well. With this in mind Thames Valley Catering is pleased to promote the smaller range of Sammic commercial dishwashers aimed at the smaller cafes and restaurants and other smaller catering establishments. The smaller units sometimes feel a little left out as the large companies seem to have all the best equipment but Thames Valley Catering is able to offer some excellent Sammic dishwashers to satisfy even the smallest requirement.

The company realises that any dishwasher is fairly costly and for the smaller unit that can be very important but the Sammic range is very good in quality and excellent in price. The Sammic SL-23 front loading dishwasher is a very good example of the type of equipment available having a 400 mm x 400 mm square basket, which will turn round a complete load in 180 seconds. This speed of operation will bring savings on crockery purchased and will give an excellent finished product. There are other savings to be made in water usage as the Sammic front loading dishwasher uses an optimal water flow system to reduce usage to a minimum. Sammic have fitted a detergent dosing system for speed of usage and there is an automatic rinse aid built into the dishwasher to ensure a high class finish.

Thames Valley Catering Equipment has a great deal of faith in these units, as they will bring serious savings to the business. The first saving is obviously in operator costs, as the speed of this unit will reduce the dishwashing time to around 20% of the hand washing systems. Secondly there are savings in crockery stocks and also in water and detergent usages. The dishwasher from Sammic will fit in well in a small kitchen as it requires little working space that is often at a premium in the smaller establishments and yet it has a high workload potential for such an establishment.

The Sammic SL-23 front loading machines are also ideal for larger concerns that need an extra machine either as a spare for the disaster day that the larger machines are broken or out of action for major cleaning of the present unit or as a separate unit for certain goods for example glasses or other special delicate products. The units are flexible and the space requirements are small and are ideal as a “Get of jail” card.

Thames Valley Catering Equipment would be delighted to answer any queries or give advice on the best and most appropriate Sammic dishwashers, there are years of experience available in the company and any question posed will almost certainly have been posed before. Sammic dishwashers have been around for some time and the quality and technology is excellent for the conditions they have to work in and the work they have to do and Thames Valley Catering Equipment is pleased to recommend their usage.

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