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.







International Food Protection Training Institute Sponsors Inaugural “Emerging Issues In Food Protection” Seminar

International Food Protection Training Institute Sponsors Inaugural “Emerging Issues In Food Protection” Seminar











Battle Creek, Mich. (Vocus) August 27, 2009

The International Food Protection Training Institute (IFPTI) announced that it inaugurated its “Emerging Issues in Food Protection” seminar series by co-sponsoring the presentation of, “The Changing Faces of Environmental Sampling,” by Donald L. Zink, Ph.D., Senior Science Advisor for the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition, to more than 70 food regulators and food emergency responders. Seminar co-sponsors included the U.S. Food and Drug Administration, Michigan Department of Agriculture, Michigan Department of Community Health, Association of Food and Drug Officials, and Western Michigan University. The W. K. Kellogg Foundation is funding the start-up activities of the Institute.

IFPTI’s vision of an integrated national food protection system that ensures the safety of the U.S. food supply is dependent upon building capacity and strengthening the role of state and local food protection agencies. The inaugural Emerging Issues in Food Protection seminar, held August 25, 2009 at Western Michigan University’s Kendall Center, provided local, state, and federal public health and food regulatory officials, emergency management personnel, and Rapid Response Team (charged with responding to food and feed emergencies) with the latest information on the rapidly evolving role of environmental sampling in food protection and emergency response.

In addition to Dr. Zink’s presentation, attendees heard presentations from Brad Deacon, Michigan Dept of Agriculture; Joann Givens, FDA-Rapid Response Team; Roberta Wagner, FDA-Center for Food Safety and Applied Nutrition; and Stephen Benoit, National Center for Food Protection.

In October 2009, the Institute will offer courses in “Applications of Basics of Inspection and Investigation” and “Seafood Hazard Analysis and Critical Control Points (HACCP)” in both “trainee” and “train-the-trainer” formats. Most costs associated with course registration, materials, meals, and travel are expected to be covered by the Institute in order to provide much-needed assistance to State and local regulatory agencies. Registration information can be found at: http://www.ifpti.org or http://www.afdo.org.

IFPTI’s inaugural training course, “Managing Retail Food Safety,” was offered in July 2009 in partnership with the U.S. Food and Drug Administration, Office of Regulatory Affairs, Division of Human Resource Deployment’s ORA U.

About IFPTI

The International Food Protection Institute (IFPTI) is a 501(c)(3) non-profit organization delivering career-spanning certified food protection training to state, local, tribal and territorial food protection professionals that meets established U.S. federal food safety standards. Through a grant from the W.K. Kellogg Foundation, and working in partnership with the Association of Food and Drug Officials, 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.

About W.K. Kellogg Foundation

The W.K. Kellogg Foundation was established in 1930. The organization supports children, families and communities as they strengthen and create conditions that propel vulnerable children to achieve success as individuals and as contributors to the larger community and society. Grants are concentrated in the United States, Latin America and the Caribbean, and the southern African countries of Botswana, Lesotho, Malawi, Mozambique, South Africa, Swaziland and Zimbabwe. For further information on the W.K. Kellogg Foundation, please visit the Foundation’s website at http://www.wkkf.org. Inquiries about the Foundation can be directed to Joanne Krell, Vice President Communications.

About AFDO

The Association of Food and Drug Officials (AFDO), established in 1896, successfully fosters uniformity in the adoption and enforcement of science-based food, drug, medical devices, cosmetics and product safety laws, rules and 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.

About Donald L. Zink, Ph.D.

Dr. Zink is Senior Science Advisor for the FDA’s Center for Food Safety and Applied Nutrition (CFSAN). Dr. Zink received a Bachelor of Science degree in Biology from Abilene Christian University, a Master of Science in Microbiology from Texas A&M University, and a Ph.D. in Biochemistry and Biophysics from Texas A&M University. After graduate school, Dr. Zink was a member of the faculty of the College of Veterinary Medicine at Texas A&M. In 1980, he moved to the University of Arizona where he was an Assistant Professor in the Departments of Microbiology and Immunology and Food Science and Nutrition. In 1983, Dr. Zink began his food industry career with Campbell Soup Company research and development organization. In 1990, Dr. Zink moved to the Carnation Company (a Division of Nestlé) as Manager of Food Safety for the company’s refrigerated foods division and a year later became Director of Food Safety for Nestlè USA. Dr. Zink left Nestlé in 2000 to become the Vice-President of Food Safety and Research and Development for Future Beef Operations. In 2002, Dr. Zink joined the U.S. Food and Drug Administration as a Senior Food Scientist and in 2009 became the Senior Science Advisor for the FDA’s Center for Food Safety and Applied Nutrition. Dr. Zink is active in professional scientific organizations and has served on numerous advisory committees. He currently serves as a member of the National Advisory Committee on Microbiological criteria for foods.

SOURCE — International Food Protection Training Institute

###






















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.







Celebrity Chef David Burke Launches New Food Splash? — New Convenient Zero-Calories Zero-Carbs Zero-Cholesterol Zero-Fat Food Splash Enhance Your Favorite Diet

Celebrity Chef David Burke Launches New Food Splash™ — New Convenient Zero-Calories Zero-Carbs Zero-Cholesterol Zero-Fat Food Splash Enhance Your Favorite Diet










New York, NY (PRWEB) September 12, 2006

World renowned chef David Burke, creator of the award winning Flavor Spray Diet™, announced today the launch of Food Splash™, a collection of flavors that can be dipped, splashed, and smothered on an array of everyday foods including poultry, seafood, beef, salads, vegetables, dairy, and bread products. Food Splash is designed to eliminate unwanted calories, carbohydrates, cholesterol and fats associated with toppings, gravies, dressings and sauces.

The user-friendly, FDA approved, flavorings are vegetarian friendly and contain zero-calories, zero-carbohydrates, zero-cholesterol, and zero-fat. Food Splash is currently available in toppings such as Butter, Jalapeno Butter, Garlic and Oil, and Gravy. Food Splash is the first flavoring product of its kind to be microwave safe and is best used when drizzled on steamed vegetables, tossed with pasta, poured over popcorn, or smothered on turkey.

“Our new Food Splashes are the only product of its kind on the market today,” said Sean Pomper, Director of Operations at Flavor Spray Diet. “Food Splash is designed to be heated in the microwave, so now you can drizzle warm melted butter over your popcorn and smother your turkey in gravy, all without the unwanted calories.”

“Food Splash is an extension of the already popular Flavor Sprays, however these are quite different because they are designed to be heated and poured over foods,” said David Burke. “I am always looking to develop new products that stay ahead of the curve of what America eats. We are living in a health-conscious society where people are constantly searching for a way to a healthier lifestyle — and Food Splash is going to change they way we eat.”

Food Splash is available in 4.0 oz bottles and retail for $ 6.95. For additional information, special recipes and tips, or to purchase the food splashes, please visit: http://www.foodsplash.com.

About Flavor Spray Diet,

Created by celebrity chef David Burke was launched in July 2005 and contain zero calories, zero carbohydrates, zero cholesterol, and zero fat per serving. Flavor Spray Diet has been named by Time Magazine as one of most amazing inventions in 2005 and has been endorsed by Good Housekeeping. The Flavor Sprays are now available globally with offices in England, Japan, Australia, Canada, and soon coming Switzerland, Nordic Countries, Chile, Portugal, and Sweden. The sprays can be found on the companies’ website, as well as Le Gourmet Chef stores throughout the country.

# # #



















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.







?Best Food For Women? Women?s Health 100% Whole Grain UDON Pasta

“Best Food For Women” Women’s Health 100% Whole Grain UDON Pasta











EDEN 100% Whole Grain Udon Pasta


Clinton, Michigan (Vocus) November 17, 2010

EDEN Organic 100% Whole Grain Udon Pasta was selected by Women’s Health magazine in the “125 Best Packaged Foods for Women” annual feature of the November 2010 issue.

EDEN 100% Whole Grain Udon Pasta was the top choice in “Pasta & Rice”. Women’s Health said, “With 15 percent of your daily dose of iron, zinc, and niacin, plus 20 percent of your day’s thiamin, phosphorus, and magnesium, Eden’s Japanese noodle puts others to shame.” Women’s Health said, “No need to fear these carbs.” In making selections the healthful qualities of each product were rated. EDEN 100% Whole Grain Udon Noodles received the highest rating of all items in all categories.     

Women’s Health wrote of their best food list, “The average supermarket carries 46,852 items. To save you time (and keep you from lapsing into a nutrition-label-reading coma) our team of experts plowed through the aisles and found the ultimate good-for-you items for staying slim, fighting disease, and enjoying every morsel you put into your mouth.” The “125 Best Packaged Foods for Women” list is a convenient and helpful guide to assist women in making quicker, healthier prepackaged food purchases.     

Made of Eden milled North American family farm organic durum wheat, EDEN Organic 100% Whole Grain Udon Pasta is the first and only 100% whole grain udon noodle. It is crafted with a bit of EDEN Sea Salt at Eden’s Sobaya Company in Montréal, North America’s only certified organic, traditional Japanese pasta making plant. EDEN Organic 100% Whole Grain Udon Pasta is low fat, low sodium, rich in fiber, thiamin B1, phosphorus, and magnesium, and a good source of protein, iron, niacin B3, and zinc.     

EDEN Organic 100% Whole Grain Udon Pasta is delicious with traditional ‘dashi’ – kombu/shoyu soy sauce broth, in stir fries, salads, and soups, or with a favorite sauce. No refined flour, refined salt, eggs, additives, preservatives, or shortcuts are used in making these exceptional noodles. Packed in reclosable boxes made of recycled paper, the most environmentally friendly, recyclable packages we could muster. k kosher.

Eden Foods is a 42 year principled manufacturer of natural food offering more than 250 authentic, organic, traditional, k, Pure foods. All are superb pantry fare. Information and over 980 free recipes are at http://www.edenfoods.com. Retailers, institutions, and co-ops, please visit us at access.edenfoods.com.

###









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.







Father of Raw Plant Based Diet & Wholistic Clinical Research Activist Viktoras Kulvinskas is Over the Moon for the Green PolkaDot Box Natural Food Online Store

Father of Raw Plant Based Diet & Wholistic Clinical Research Activist Viktoras Kulvinskas is Over the Moon for the Green PolkaDot Box Natural Food Online Store











Viktoras Kulvinskas is over the moon for the Green PolkaDot Box Natural Food Online Store


Montezuma, Costa Rica (PRWEB) August 16, 2011

Green PolkaDot Box™ founder Rod Smith today announced his partnership with Viktoras Kulvinskas, the father of the raw food movement. Furthermore, Viktoras is the author of Survival in the 21st Century: Planetary Healers Manual http://www.survivalinthe21stcentury.com which sold over a half a million copies worldwide and was the first wholistic book published with over 400 Medical References. Teaching vibrant health and optimal lifestyle habits has been Viktoras’ life’s work. Now, with great excitement, Viktoras Kulvinskas invites families, businesses and all to consider eating better for a lower cost through the online natural foods shopping alternative offered by the Green PolkaDot Box. http://www.greenpolkadotbox.com/viktoras

Viktoras Kulvinskas has spent the last 35 years as a practitioner in the area of wholistic healing modalities and as a living foods chef, who has served vegan, raw food meals to hundreds of thousands of people. He knows that education, combined with making raw, organic and natural foods drastically more affordable will indeed enable a growing number of families to choose healthier lifestyle options.

“No one likes to pay retail for essential foods,” said Viktoras Kulvinskas, Father of Raw Plant Based Diet. “And, while people are always embracing cost effective foods, there is however a fast growing recognition that scientifically links organic foods and their higher nutrient value with optimal health benefits. The Green PolkaDot Box is helping to change the game by bringing all the best companies and products to the table at unprecedented low prices. Savings are up to a 60% on shelf items and up to 80% for fresh produce in bulk!”

The Green PolkaDot Box™ (GPDB) is a membership club that helps consumers combine their purchasing power to bargain directly with manufacturers and growers for the best pricing, whether that is for organic, natural and other healthy whole food products or simply environmentally friendly personal care products. There is also the added service of being able to shop for therapeutic functional foods. GPDB strives to become the leading authoritative source for their members who seek to address food allergies, diabetes, lactose intolerance, obesity and so many other health challenges.

“We are proud to offer the best pricing on organic foods and wholistic products,” said Rod Smith, Green Polka Dot Box founder. “For those dedicated to eating Raw, Living Foods, Vegan or Vegetarian, etc., the Green PolkaDot Box membership will deliver a wonderful variety of fresh produce and the fantastic items you love for less money. Even if you are a health-minded consumer who is trying to eat better, cheaper and have easy delivery, saving both time and energy, GPDB will satisfy your needs.”

The Green PolkaDot Box™ does not carry any products that contain harmful ingredients, including foods that are known to be genetically modified. They only carry products that are believed to represent the highest quality and value. GPDB’s goal is to pass through to its Members all the cost savings possible while at the same time, creating an opportunity for members to share the wealth with others in a variety of ways. The Green PolkaDot Box is an online membership club that provides through its partnerships, the best pricing from manufacturers and growers. The GPDB annual membership includes either a “club” or “reward” membership; the later offering a referral rewards program to help consumers earn their healthy food purchases. Both membership types feature a free delivery option.

By joining The Green PolkaDot Box you can align yourself with other leaders in the Health and Wellness Industry, including organizations like the Organic Consumers Association, Citizens for Health, the Hippocrates Health Institute and the Living Light Culinary Institute and many more, all of which have already embraced The Green PolkaDot Box in order to benefit their constituents.

Please click on this link The Green PolkaDot Box and register NOW for this Limited Time Offer of a Free Club Membership. To contact Viktoras directly email him at vikintheGPDbox(at)gmail(dot)com or leave him a voicemail at 1-866-LIVEMAX (1-866-548-3629).

Reverend Viktoras P. Kulvinskas MS is a Lithuanian World War II survivor who retired from teaching College Mathematics & Computer Systems, as well as a business consultant with the likes of the Apollo Mission, M.I.T., Smithsonian and Harvard…at 29, to pursue wholistic lifestyles. During the last 40 years, he pioneered the co-founding with Ann Wigmore (Lithuanian-born) of the Hippocrates Health Institute. Viktoras developed the Hippocrates Live Food program that has helped millions around the world regain their health through living the Wholistic Lifestyles. He published the best seller with over ½ million in print, the first Wholistic Lifestyle manual “Survival in the 21st Century: Planetary Healers Manual” survivalinthe21stcentury.com. Viktoras has developed over 100 Super Food Supplements and authored 8 other books and lectured world-wide reaching millions. Viktoras does ongoing research in soil-less indoor gardening, probiotic kitchen cuisine and an Essene Biogenic Low Cost diet. Viktoras continues to lecture, teach and give consultations worldwide as well as offering retreats in Montezuma, Costa Rica where he resides most of the year. For more info: http://www.viktorasretreats.com

Hippocrates Health Institute (HHI), a world renowned, first of its kind integrative wellness center, which began in Boston, Massachusetts in the late 1960’s was co-founded by visionary humanitarians Viktoras Kulvinskas, M.S. and his then partner, Dr. Ann Wigmore. The Hippocrates program is based on a vegan, living, enzyme-rich diet. For more info: http://www.hippocratesinst.org/our-history http://www.greenpolkadotbox.com/viktoras

Rod A. Smith, founder of The Green PolkaDot Box, has launched numerous successful ventures in his professional life after an earlier career in Commercial Real Estate. Prior to The Green PolkaDot Box™ he also founded and development of the company known today as InContact (NASDAQ: SAAS), a diversified communications company. For more information about Rod Smith and his reason for founding The Green PolkaDot Box™, please visit The Green PolkaDot Box

###









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.







New Research Shows Americans Falling Behind on Proper Food Safety Practices

New Research Shows Americans Falling Behind on Proper Food Safety Practices














Washington, DC (Vocus) May 20, 2009

Foodborne illness outbreaks have been a regular feature in the news lately and are top of mind when consumers think of food and health issues, but new International Food Information Council Foundation research shows that fewer people are taking basic precautions that could significantly reduce their risk of becoming sick.

According to the Foundation’s fourth annual Food & Health Survey, more than half of Americans think foodborne illness from bacteria, such as E. coli and Salmonella, is the most important food safety issue today (52 percent). While 95 percent say they take at least one food safety precaution when cooking, preparing and consuming food, the number of people taking various precautions is down for nearly every action from 2008:

    Wash hands with soap and water (87 percent in 2009 vs. 92 percent in 2008)
    Wash cutting boards with soap and water or bleach (77 percent in 2009 vs. 84 percent in 2008)
    Cook food to required temperature (71 percent in 2009 vs. 76 percent in 2008)
    Properly store leftovers within two hours of serving (69 percent in 2009 vs. 79 percent in 2008)
    Separate raw meat, poultry and seafood from ready-to-eat food products (63 percent in 2009 vs. 70 percent in 2008)
In addition, only 50 percent of Americans report using different or freshly cleaned cutting boards for each product (such as raw meat or poultry or produce) and only one in four use a food thermometer to check the doneness of meat and poultry items (25 percent).

Americans are also faring worse when it comes to following microwave cooking instructions in 2009 :

    Follow all the cooking instructions (68 percent in 2009 vs. 79 percent in 2008)
    Flip, rotate or stir during the microwave cooking process (62 percent in 2009 vs. 72 percent in 2008)
    Let food stand for appropriate time after microwaving (48 percent in 2009 vs. 58 percent in 2008)
    Increase or decrease cooking times based on the wattage of my microwave (48 percent in 2009 vs. 58 percent in 2008)    

“It is impossible to overstate the importance of following proper food safety practices,” says David Schmidt, International Food Information Council Foundation CEO. “Clearly Americans understand the need for these practices, but they still can do a better job of handling food properly at home, which potentially decreases the risk of foodborne illness.”

Confidence in and Perceived Responsibility for Ensuring a Safe Food Supply

Americans’ confidence in the safety of the U.S. food supply remained stable in 2009, but still only 49 percent of consumers say they are confident in the safety of our food. (See video) When asked who is responsible for food safety in the U.S. Americans look to food manufacturers (72 percent) and the government (72 percent) first, followed by farmers/producers (57 percent), retailers (49 percent)and consumers/individuals (41 percent).

These findings are part of an extensive look at what Americans are doing regarding their eating and health habits in the fourth annual Food & Health Survey conducted by the International Food Information Council Foundation. The survey of 1,064 American adults was conducted over a two and a half-week period in February and March of 2009.

Other key findings from the 2009 Survey include:

The Impact of the Economy on Food and Beverage Purchases (See Video)

    Price is having a bigger impact on consumers’ food and beverage purchasing decisions (74 percent in 2009 vs. 64 percent in 2006).
    Consumers between the ages of 25 and 34 are most likely to say price is a major influencing factor.
    Taste remains the biggest influence on purchasing decisions (87 percent) followed by healthfulness (61 percent) and convenience (52 percent).

Top Impacts on Americans’ Health (See Video)

    Consumers believe exercising has the biggest impact on their health (80 percent) ranking ahead of making healthful food choices (66 percent) and managing weight (53 percent).
    Americans rate their health status very high (81 percent as “excellent,” “very good” or “good,”), but far less (58 percent) are “somewhat” or “extremely satisfied” with their health status indicating that they think they could do better.
    Nearly two in three (64 percent) are trying to improve the healthfulness of what they eat with the top reasons being to improve overall well-being (64 percent), improve physical health and lose weight (both 61 percent).

Dieting and Weight Management (See Video)

    Consumers are confused by calories:

o    Less than one third of Americans (30 percent) correctly say that “calories in general are most likely to cause weight gain.”

o    Just 15 percent of Americans are able to provide an accurate estimate of the number of calories they should be consuming.

o    Still, calories remain number one on the list of things people look at on the Nutrition Facts panel of food and beverage packages (75 percent).

    Seventy-eight percent of Americans say they’re trying to lose or maintain their weight.
    Those trying to lose weight say they’re most encouraged by “improvement in physical appearance” (69 percent); “improvement in health/overall well-being” (67 percent); “increased self-esteem” (49 percent); and “increased energy” (49 percent) among others.

The 2009 Food & Health Survey also covers consumer attitudes toward meal occasions, dietary fats, carbohydrates and sugars, foods and beverages with added health and wellness benefits, low-calorie sweeteners, caffeine, food additives and colors, awareness and use of government-sponsored programs such as MyPyramid, and use of the Nutrition Facts panel and other forms of food and beverage labeling.

For a copy of the entire survey and other resources for journalists and bloggers please visit ific.org or contact the Foundation media team at 202-296-6540 or media(at)ific.org.

The International Food Information Council Foundation effectively communicates science-based information on health, nutrition and food safety for the public good. The Foundation is supported primarily by the broad-based food, beverage and agricultural industries. Foundation materials are available at http://ific.org/newsroom. For interviews with experts or for more information, call (202) 296-6540.

Contact

Eric Mittenthal/Jania Matthews

(202) 296-6540

###






















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.