SaltWorks(TM) Will Showcase 31 Gourmet Salts at 2006 Fancy Food Show in NYC

SaltWorks(TM) Will Showcase 31 Gourmet Salts at 2006 Fancy Food Show in NYC










REDMOND, Wash. (PRWEB) July 2, 2006

People no longer take Mark Zoske’s ideas with a grain of salt: What began as a hobby for Zoske just five years ago has grown into SaltWorks(TM), Inc. (http://www.saltworks.us or http://www.seasalt.com), one of the world’s leading purveyors of specialty cooking salts.

SaltWorks, which boasts the largest selection of specialty gourmet salts available, will offer its unique and rare salts at the 52nd Summer Fancy Food Show, July 9-11, at the Javits Center in New York City (Booth #2880). Some 30,000 visitors and 2,100 exhibitors from the specialty food industry from around the world will attend.

The show affords an opportunity for SaltWorks to showcase its Artisan Salt Company (http://www.artisansalt.com ) division, which is fast becoming a major supplier of gourmet salts to consumers and the food industry. Artisan is building its own buzz, not just for the 31 varieties of salts it offers, but also for its eye-catching package design. Artisan Salt’s Alaea Coarse Hawaiian Sea Salt was recently named a 2006 Product Awards finalist in the category of Outstanding Packaging or Design by the National Association for the Specialty Food Trade (NASFT).

Noting that gourmet salt is the hottest category in the gourmet food industry, Zoske attributes his success to several factors: “People are discovering recipes on TV, in magazines such as Cooking Light and Sunset, and on the Internet that call for gourmet salts; these salts are becoming an integral part of contemporary cooking. It is more and more common for stores to carry six or more varieties of gourmet salt.”

Zoske says both restaurants and anyone who likes to cook should use sea salt: “It’s less than a penny per serving, but more important, it’s healthier and tastes better than plain table salt.” Zoske says people are more health- conscious in general, and Baby Boomers in particular turn to a variety of salts for healthful ways to add interest to food.

See SaltWorks’ gourmet salt reference guide at http://www.saltworks.us/salt_info/si_Gourmet_Reference.asp.

About SaltWorks(TM), Inc.

Founded in 2002, SaltWorks imports premium gourmet sea salts and bath salts from more than a dozen countries and supplies them to the wholesale, retail, and consumer markets throughout North America. SaltWorks’ customers range from individuals that order handsome cork-top glass jars, user-friendly flip-top plastic jars and resealable stand-up pouches, to manufacturers, restaurants, food co-ops, and health food stores that order by the pound, ton, pallet or truckload. The Seattle-area company maintains a strong commitment to providing the cleanest, most natural products possible and invites anyone with a special project or request to contact its friendly and knowledgeable customer service team.

# # #


















Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.







Nationally Recognized Food Expert Gives Safety Tips Following E Coli Outbreak

Nationally Recognized Food Expert Gives Safety Tips Following E Coli Outbreak











Angela Paymard, Chairwoman of N2N Global


Orlando, Fla. (PRWEB) June 02, 2011

An outbreak of a dangerous strain of Escherichia coli bacteria in Germany has already killed 15 people and made 1,000 more ill. Early evidence by German researchers linked the outbreak to cucumbers imported from farms in Spain.

“Every expert says there is no immediate risk to the U.S. food supply, which is great news. But consumers wanting to remain aware of any new developments can take some additional steps to ease their fears,” said Angela Paymard, Chairwoman of N2N Global. N2N Global, based in Orlando, Fla. provides operations, compliance, and food safety solutions for food companies which helps ensure the world’s food supply operates more effectively and efficiently. Better and more efficient operations translates to a higher quality of food in the supply chain. Paymard works with food supply chain companies like restaurants, retailers, and distributors all the way through growers, packers, and processors around the world.

“Consumers need to adopt better food safety habits as a rule,” Paymard said. “It’s an opportunity for consumers to become educated in best practices for food safety.”

According to the US Food and Drug Administration, U.S. food consumers are increasingly demanding greater variety, quality, and convenience in the food they consume. As Americans become more ethnically diverse, the American food basket reflects a growing share of tropical products, spices, and imported gourmet products.

Americans have also become much more health conscious, with consumers demanding more nutritious foods. Dietary concerns have changed the emphasis from red meat to fish, fostered growing interest in fresh fruits, vegetables, and unsaturated fats, such as olive oil and canola oil, and sparked new interest in green teas, which contain antioxidants. In addition, cocoa (and dark chocolate) contains high levels of antioxidants and flavonoids, which are linked to improved cardiovascular health. Green tea and cocoa butter are also used in beauty products.

But, a growing share of U.S. imports can be attributed to intra-industry trade, where agricultural-processing industries based in one country carry out certain processing steps offshore and import products at different levels of processing from their subsidiaries in foreign markets.

Food manufacturing operations are often spread over many national boundaries to minimize production and distribution costs as well as to enhance the ability to quickly replenish inventories, the USDA concluded.

Whether the food is coming from Europe or other parts of the world, consumers should keep in mind that if food is processed and packaged, the food should be safe as long as the seal is not broken. For fresh foods, the risk of contamination is higher.

While experts say there is no immediate threat to the U.S. consumer, and since the attacks on September 11, 2001, the USDA’s commitment to protect America’s supply of meat, poultry, and egg products from any form of intentional or unintentional contamination has never been higher, consumers can do the following:

1. Check the Country of Origin Labeling on your fresh food. As part of the overall 2008 Farm Bill legislation, retailers must provide country of origin information at point of sale for perishable agricultural commodities. This paved the way for companies to label their packages with the city and state from which the product came. If from outside the U.S., labeling includes the country from which it came. Consumers can decide whether they want to consume product from any particular geography.

2. Visit http://www.foodsafety.gov The FDA’s job is to protect the public food supply. They monitor food domestically and have offices internationally in some countries. The FDA has a great website, foodsafety.gov. Consumers can log on to the website and receive the latest information about radiation safety and the status of any contamination from Japan as seen by the people protecting and examining imports at our borders. Consumers can also log onto N2N Global’s Twitter page for up to date information under http://www.twitter.com/n2nglobal.

Paymard says food safety risks can easily be avoided at home when consumers adhere to good food safety practices every day. Here are some of Angela’s tips:

    Wash Fresh Foods. As with any good food safety practices, make sure to wash your fresh foods with a thorough rinse. While soap is not necessary, many retailers offer a vegetable rinse for purchase that works great at cleansing fresh fruit and vegetables while not impacting taste
    Wash Your Hands: Consumers should wash their hands for 20 seconds with soap and warm water before and after handling food. Clean hands are one of the best ways to protect your family from illness.
    Clean Your Countertops and Utensils: After cooking wash your surfaces with hot soapy water and run your cutting boards and utensils through the dishwasher every time you use them to prevent bacteria from growing and spreading. Dishwashers help wash utensils in water of at least 120 degrees or higher for an extended period to help assure contaminants are neutralized.
    Cook to Proper Temperature: Under cooked food is a common cause of food illness. Check the proper temperature of the foods you’re cooking and get a thermometer to be on the safe side. Food thermometers are inexpensive and can be found in most grocery stores.
    Chill and Refrigerate Foods Promptly: Keep foods refrigerated before and after they are served. Refrigeration slows bacterial growth.
While the United States has one of the safest food supplies in the world, preventing foodborne illness remains a public health challenge, says Paymard. Consumers need to be aware of ways they can protect themselves and their families from all types of illnesses that can be caused by food.

About N2N Global

N2N Global’s product suite brings powerful solutions for all members of the food supply chain. For Supply Side companies, N2N offers agri-ERP solutions, farm management, food safety, business analytics and traceability software. For direct to consumer and buy side companies, N2N offers food safety, compliance, and asset tracking tools to help ensure the food supply is properly managed for minimized risk.N2N Global provides comprehensive solutions for companies looking for ways to improve efficiencies, enhance profitability, and ensure food safety. To contact Angela Paymard directly, visit her on N2N’s twitter page http://www.twitter.com/n2nglobal. For more information, please visit http://www.n2nglobal.com.

N2N Media Relations

Karen McGagh

+443-632-4217

kmcgagh(at)us(dot)n2nglobal(dot)com

###






















Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.







EtQ Launches Food and Beverage Suite

EtQ Launches Food and Beverage Suite












Farmingdale, NY (Vocus) May 19, 2010

EtQ, Inc., is pleased to announce the addition of its Food and Beverage Suite, which joins its Quality Management, Environmental Health and Safety, and Life Science solutions.

EtQ recognized a need in the food and beverage industry for tools that would help demonstrate compliance to various regulations. With this in mind, EtQ developed its Food and Beverage suite to ensure compliance with regulations including Safe Quality Food (SQF), British Retail Consortium (BRC), International Food Standard (IFS) and Hazard Analysis Critical Control Points (HACCP), as well as the ISO 22000 compliance standard.

EtQ for Food and Beverage includes a HACCP module that helps manage the process controls required for demonstrating commitment to food safety and quality. This application includes the ability to create and control Hazard Analyses, Prerequisite Programs (PRPs), and Critical Control Points (CCP). Integrated modules such as Corrective and Preventive Action (CAPA), Risk Assessment/Decision Tree Analysis, Monitoring and Inspection, and Nonconformance ensure an efficient, closed loop process that promotes continuous improvement.

Furthermore, EtQ’s Food and Beverage solution includes additional tools that will streamline compliance to food safety standards. Modules such as Document Control, Supplier Rating, Audits, Employee Training, Change Management and more are designed to provide organizations with the processes and tools needed to demonstrate their commitment to safe, quality food.

“EtQ’s Web browser-based Food and Beverage suite takes an organization through the full lifecycle of achieving and maintaining compliance to the safety regulations facing food chain stakeholders today,” stated Morgan Palmer, Chief Technology Officer at EtQ. “EtQ for Food and Beverage provides all of the essential pieces for maintaining compliance to the rising food safety initiatives, and does so in a centralized environment.”

With EtQ for Food and Beverage, all the information related to Food Safety compliance is easy to input, access, and report on. For more information visit EtQ on the Web at http://www.etq.com.

About EtQ

EtQ is the leading Enterprise Quality and Compliance Management software for identifying, mitigating, and preventing high-risk events through integration, automation, and collaboration. EtQ uses best-in-class, integrated modules and enterprise application integration to manage and measure quality and compliance processes and execute organizational change. Key modules within the product include HACCP, Document Control, Corrective and Preventive Action (CAPA), Audits, Complaint Handling, Risk Management, Change Management, Employee Training, Project Management, Nonconforming Materials, Enterprise Reporting, and more than 20 additional compliance-oriented modules. With its world-class flexible workflow, collaborative platform, EtQ has developed a unique niche to support enterprises involved in various compliance management initiatives such as: HACCP, SQF, BRC, IFS, ISO 22000, GMP (FDA), ISO 13485, ISO 9001:2008, ISO/TS 16949, ISO 14001, AS 9001, TL 9000, OHSAS 18001, RoHS, Sarbanes-Oxley, and similar standards for compliance and regulatory management. EtQ has been providing compliance solutions to a variety of markets for over 15 years.

For more information or to schedule a virtual demo, contact EtQ Inc., at 800-354-4476 or 516-293-0949, or e-mail us at info(at)etq(dot)com. Visit EtQ at http://www.etq.com.

EtQ is a trademark of EtQ Management Consultants, Inc. All other product names and company names are trademarks or registered trademarks of their respective owners.

###









Attachments


















Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.







The International Food Protection Training Institute (IFPTI) Announces 2010 Course Schedule

The International Food Protection Training Institute (IFPTI) Announces 2010 Course Schedule












Battle Creek, Mich. (Vocus) January 7, 2010

The International Food Protection Training Institute (IFPTI) today released its initial training course schedule for 2010. Registration information including dates and locations can be found at http://www.ifpti.org . The schedule represents the Institute’s initial course offerings and IFPTI will be adding new courses throughout the year. Additions to the 2010 schedule will be posted on the Institute’s website.

All costs associated with training and travel will be reimbursed by IFPTI to help state and local food protection professionals overcome the limited funding and travel budgets that often have prevented them from attending training.

Since July 2009, approximately 300 state, local, tribal and territorial food regulators have enrolled in courses delivered through IFPTI. Joanne Sax, Environmental Protection Specialist with the Colorado Department of Public Health and Environment, took “Applications of Basics of Inspection and Investigation” to add wholesale food manufacturing know-how to her existing set of skills related to retail food inspection.

“I appreciated learning more about food laws and safety procedures as well as having the opportunity to network with students from other states,” Sax said. “I performed many hands-on exercises to reinforce the concepts taught during the course, and the lessons on report writing I applied in my job immediately.”

“Based on the attendance and response we have received thus far, it is clear there is a need for improved training that meets U.S. food safety standards,” said Gerald Wojtala, Acting Executive Director of IFPTI and Past-President of the Association of Food and Drug Officials (AFDO). “Our 2010 curriculum schedule meets needs across all experience levels in food safety and addresses the critical issues that all food protection professionals face routinely,” he added. Wojtala also noted that the U.S. Food and Drug Administration has been instrumental in partnering with IFPTI by providing course instruction to assist state and local regulatory officials.

2010 International Food Protection Training Institute Course Schedule

January    


Applications of Basics of Inspection and Investigation (AFDO) — Battle Creek, Michigan
An Integrated Food Protection System (AFDO/FDA) — Webinar
February

Food Processing Technology (FDA) — Battle Creek, Michigan
Food Emergencies: Practice and Execution (NCBRT) — Battle Creek, Michigan
March

Applications of Basics of Inspection and Investigation (AFDO) — Vancouver, Washington
Agriculture and Food Vulnerability Assessment (U. of Tennessee) — Battle Creek, Michigan
April    

Basic Low Acid Canned Foods (FDA) — Battle Creek, Michigan
Food Equipment Standards (NSF International) — Battle Creek/Ann Arbor
Retail Plan Review (NSF International) — Battle Creek, Michigan
May    

Seafood HACCP- Domestic, Train the Trainer (Seafood HACCP Alliance) — Battle Creek, Michigan
Food GMPs 110 (FDA) — Battle Creek, Michigan
Biology and Control of Insects and Rodents (NEHA) — Battle Creek, Michigan
June    

Seafood HACCP- International (Asia), Train the Trainer (Seafood HACCP Alliance) — San Francisco, California
Seafood HACCP- International (Central & South America) Train the Trainer (Seafood HACCP Alliance) — Miami, Florida
Produce Traceability (AFDO) — Norfolk, Virginia
Food Inspection Techniques/ Evidence Development (FDA) — Battle Creek, Michigan
Managing Retail Food Safety (FDA) — Battle Creek, Michigan
Milk Pasteurization Controls and Tests (FDA) — Battle Creek, Michigan
July    

Acidified Foods (FDA) — Battle Creek, Michigan
Food-borne Illness Investigations (FDA) — Battle Creek, Michigan
Food Emergencies: Practice and Execution (NCBRT) — Battle Creek, Michigan
September    

Laboratory Investigation of Food-borne Illness (pending APHL approval) — Battle Creek, Michigan
Managing Food Recalls Effectively (AFDO) — Battle Creek, Michigan
GFSI: 3rd Party Standards Awareness for Regulatory Officials (NSF International) — Battle Creek, Michigan
Instructor Development Workshop (NCBRT) — Battle Creek, Michigan
About IFPTI

The International Food Protection Training Institute (IFPTI) is a 501(c)(3) non-profit organization established to deliver career-spanning food protection training for state and local food protection professionals to assure competency and equivalency in meeting established U.S. federal food safety standards. Working in partnership with the Association of Food and Drug Officials (AFDO), the Institute seeks to protect the public’s health by working with federal, state, local, tribal, and territorial food protection officials in the creation of an integrated national food protection system that ensures the safety of the U.S. food supply. Initial funding for IFPTI provided by the W.K. Kellogg Foundation.

About AFDO

The Association of Food and Drug Officials (AFDO) is an international, non-profit organization that is in the forefront of streamlining and simplifying regulations by either drafting regulatory rules or by commenting on government proposals. By developing a broad base of support for new approaches, AFDO has become a recognized voice in determining the rules and shape of the regulatory playing field of the future. The consensus that AFDO develops is key to advancing uniform laws, regulations, and guidelines that result in more efficient regulation and less confusion among industry in the marketplace. AFDO develops support for its positions by interfacing with high-level regulatory officials, industry representatives, trade associations, and consumer organizations. This continues to have a significant impact on regulations at the federal, state and local level. More information about AFDO can be found on its website at http://www.afdo.org . Inquiries about AFDO can be directed to AFDO’s Executive Director Joseph Corby.

SOURCE: International Food Protection Training Institute (http://www.ifpti.org ).

###









Attachments


















Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.







Major Health Food Brands Unite to Combat Junk Food in Vending Machines

Major Health Food Brands Unite to Combat Junk Food in Vending Machines












(PRWEB) January 30, 2007

Major health food brands such as Vitamin Water, Fiji, Clif, Hansen, Horizon, Guru Natural Energy Drink and Bolthouse Farms can now be found in a nationwide healthy vending initiative recently launched by “YoNaturals” of San Diego.

YoNaturals has studied the business models of Whole Foods, Wild Oats and many other healthy retailers, which have demonstrated that consumers are willing to pay a premium for brands they desire hence the launch of our new automated healthy vending machine called the “YoZone” says CEO Mark Trotter. “Our program allows for a new breed of vending operator who now can participate and profit in an industry partaking in massive change” says Trotter. “With soaring rates of childhood obesity and early onset diabetes, the U.S. is awash in the consumption of nutrient poor sugary sodas and junk food” “Vending is the one of the least healthy industries in the U.S” making our entry in to the market much easier then we anticipated”. “For once, vending machines can be associated with a leading movement in consumer health and wellness.

“YoNaturals” has developed a comprehensive program featuring state of the art Healthy Vending Machines complete with 24/7 monitoring software, cashless payment systems for credit and debit cards and complete food & beverage distribution service that covers most of the U.S.

The “YoZone” generates a positive perception opening up new location possibilities such as health clubs, hotels, hospitals, retail and office environments where vending is currently perceived in a negative light.”

The American Heart Association & the Clinton Foundation have recently struck a deal with the big soft drink & candy companies to withdraw their sugary and caffeinated products from schools by the end of 2007 and we can now see other traditional vending locations following this trend quickly”.

To strengthen the rollout of its program YoNaturals has named Dr. Roy Vartabedian, the New York Times best-selling author of Nutripoints, as its nutritional advisor and product consultant. Dr. Vartabedian is President of California-based Vartabedian & Associates, a consulting firm that promotes health and wellness programs to schools, corporations, hospitals and physicians nationwide. “Having Dr. Roy join us in the fight against junk food in vending machines is significant because his expertise in developing nutritional programs is ‘second to none.” said Trotter. “The timing to get into this business couldn’t be better’ said Dr. Vartabedian, ‘people are seeking better choices in their diets and healthy snacks and beverages are the fastest growing product segments in the food industry”.

YoNaturals healthy vending machines are currently located in a wide variety of successful locations within the San Diego area including Camp Pendleton Marine Base, Shopping Malls, Schools, Corporate Offices and Retailers. “The response has been overwhelming not just here but all over the country and we are looking to partner with entrepreneurs and locations alike to meet the high demand.

For more information please visit http://www.yonaturals.com


or call YoNaturals at (858) 794-9955

# # #






















Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.