Category Archives: Fruits & Veggies

Das Projekt [I Love fruit & veg from Europe] fördert schmackhafte, kreative und nahrhafte Gerichte sowohl unter dem Weihnachtsbaum als auch auf dem Tisch

ZÜRICH, 20-Dec-2021 — /EPR FOOD & BEVERAGE/ — Während der Festtage gut zu essen, ohne sich dabei zusätzliche Pfunde zuzulegen, ist nicht unmöglich. Die Weihnachtsgrüsse, die das Projekt “I love fruit & veg from Europe” an alle Schweizer schickt, sind voll von saisonalen europäischen Produkten mit Bio- und Qualitätssiegeln und zielen darauf ab, Gesundheit und Wohlbefinden auf dem Tisch zu fördern. Im Dezember umarmen saisonales Obst und Gemüse die Weihnachtszeit regelrecht mit ihren warmen Farben, beleben die Festtage und verwöhnen den Gaumen mit einzigartigen Geschmäckern, die wir auf den Tellern der Festtagsmahle vorfinden. Im Winter sind Zitrusfrüchte das Obst schlechthin: frisch, durstlöschend, reich an Vitaminen B und C und zugleich kalorienarm. Mandarinen, Orangen, Mandaranci, Grapefruits und Clementinen dürfen in keiner Obstschale fehlen. Wohlduftend, einladend und farbenfroh – Mandarinen sind die einzige süsse Frucht in der Familie der Zitrusfrüchte. Sie sind sehr bekömmlich, regulieren den Blutdruck und stärken das Immunsystem.

Eine umweltfreundliche und kreative Idee ist, die Festtagstischdekoration aus Mandarinen und kleinen Tannenzapfen oder einem weihnachtlichen Strauss zu gestalten: Einfach Obst und Lieblingsdekoration auf Holzstäbchen auffädeln, mit Klebeband fixieren, mit Geschenkpapier umwickeln und mit einer bunten Schleife zusammenbinden.

Wussten Sie, dass der Mandarinenbaum drei Hybridfrüchte hervorgebracht hat? Es gibt: die Clementine, eine Kreuzung zwischen Mandarinen und Mandarancios, die Mandarancio, eine Kombination aus Mandarinen und Orangen, und die Mapo, eine Kombination aus Grapefruit und Mandarine.

Was ist das Weihnachtsobst schlechthin? Rote Kerne und viel Glück – die Rede ist vom Granatapfel. Früher war es ein gutes Omen für das neue Jahr, wenn man ihn zu Weihnachten verschenkte und ihn dann am Silvesterabend mit der ganzen Familie teilte. Der Granatapfel ist mit 65 Kalorien pro 100 Gramm eine kalorienarme Frucht, die hauptsächlich aus Wasser (etwa 80%), Ballaststoffen und Zucker besteht und reich an Vitaminen und Mineralstoffen ist.

Er kann in Risottos, ersten Gängen mit Fisch, in Salaten, Obstsalaten und Desserts verwendet werden. Auch für einen leckeren Aperitif eignet er sich hervorragend. Die leckeren kleinen Segmente der Frucht passen zu fast allem und eignen sich zudem perfekt, um eine elegante Weihnachtsdekorationen für Ihr Zuhause und den Festtagstisch zu kreieren.

Der ungeschlagenen Gewinner unter den Gemüsesorten ist wohl der Blumenkohl, oder besser gesagt die Gruppe der sogenannten “Kreuzblütler”, der er angehört. Aus ihnen lassen sich viele Rezepte zaubern, die uns die kalte Jahreszeit verschönern. Blumenkohl kann weiss, gelb, grün oder violett sein, es gibt jedoch auch den Romanesco-Kohl, den vielseitigen Brokkoli, Stängelkohl und Wirsing. Kurzum, im Dezember gibt es eine Fülle von Obst- und Gemüsesorten, aus denen sich mit dem richtigen Rezept ein gesundes und schmackhaftes Festtagsmenü zaubern lässt. Brokkoli ist gesund, reich an Wasser, Vitaminen und Mineralsalzen und hat dabei wenig Kalorien: 25 pro 100 Gramm.

Schmackhaft und zudem ein Symbol des Wohlstands:
Linsen feiern ein grosses Comeback auf dem Festtagstisch, allerdings sind sie so gesund, dass man sie mindestens einmal pro Woche essen sollte. Sie sind die weltweit am häufigsten verzehrte Hülsenfrucht und eine unvergleichliche Nährstoffquelle: Sie sind reich an Mineralien, Ballaststoffen und Vitaminen sowie an Eisen, Phosphor und Antioxidantien. Da sie oft als Beilage gegessen werden, empfiehlt es sich, sie als pflanzliche Eiweissquelle mit Nudeln oder Getreide (oder natürlich mit Gemüse) zu essen, um so in nur einem einzigen Gericht mit allen essentiellen Aminosäuren versorgt zu werden.

Gesunde und kreative Ideen?
Wie wäre es mit einer Suppe mit Reis und Linsen, die Sie mit Ihrem Lieblingsgemüse der Saison anreichern, oder mit Vollkornnudeln mit dem Gemüse Ihrer Wahl oder auch warmen Salaten mit Zwiebeln, Trockenobst und gedünstetem Gemüse…

Unter dem Weihnachtsbaum des Projekts “I love fruit & veg from Europe” liegt ein ganzer Korb voller wunderbarem saisonalem Obst und Gemüse, mit dem Sie sich in der Küche austoben und zu Ihrem Wohlbefinden beitragen können. Darüber hinaus befindet sich im Korb ein exklusives, auf Zitrusfrüchten basierendes Rezept von Andy Zaugg, der sich mit dem Restaurant zum Alten Stephan in Solothurn (1* Michelin, 17 Punkte GaultMillau) einen Namen gemacht hatte. Andy Zaugg steht für eine Küche, die viel Freude bereitet. Sie ist geprägt von einer grossen Harmonie der Aromen und Texturen. Raffiniert, elegant und im Kern doch immer sehr einfach. Heute präsentiert Andy Zaugg seine souveräne Handwerkskunst zusammen mit seiner Geschäftspartnerin und Ehefrau Roberta Zaugg schweizweit als Caterer. In Sternekochkursen und als Coach vermittelt er seine Leidenschaft fürs Kochen, Geniessen und die Sensorik.

Orangen-Fenchelsalat orientalische Art mit Senfkörnern
Portionen: 4

Zutaten

1 Fenchel
1 dl japanischer Reisessig «süss», Rice vinegar für Sushi
1 MS Vitamin C, Ascorbinsäure
3 Bio-Orangen, nur Zesten und Filets
1 Bio-Limette, nur Zeste und Saft
1 EL Senfkörner gelb
1 Stk. Kardamom
1 TL Kreuzkümmel
2 EL Zucker
Getrocknete Blütenmischung zur Dekoration
wenig Rosa Pfeffer

wenig frischer Koriander
Pfeffer aus der Mühle
Fleur de sel
Olivenöl extra nativ

Zubereitung
Den Fenchel fein aufschneiden und mit dem Reisessig marinieren. Die Orangen- und Limettenzesten sowie eine Messerspitze Ascorbinsäure(Vitamin C) dazugeben. Die Orangen filetieren, den Saft für die spätere Verwendung zurückbehalten. Den Zucker karamellisieren, mit dem Limettensaft und einem Esslöffel Wasser ablöschen und mit dem Saft der Orangen, Kreuzkümmel, Kardamom und den Senfkörnern einreduzieren. Die Orangenfilets beigeben und auf die Seite stellen. Den Fenchelsalat auf der Tellermitte anrichten. Die Reduktion über den Fenchelsalat geben und zum Abschluss ein. wenig um den Salat träufeln. Mit Olivenöl, dem Rosa Pfeffer, Pfeffer aus der Mühle und Fleur de sel abschmecken und den Blüten sowie dem Koriander ausgarnieren.

Enjoy.
It’s from Europe!

SOURCE: EuropaWire

Fruit processing machines and systems manufacturer ABL, S.p.A. acquired by Gulftech of Denver, CO

MODENA, Italy, 15-Jul-2019 — /EPR FOOD & BEVERAGE NEWS/ — Gulftech International, Inc. (“Gulftech”) based in Denver, Colorado, USA, announced today that it has completed the acquisition of ABL S.p.A. (“ABL” or the “Company”). The Gulftech family of companies are the world’s recognized leaders in the engineering, manufacture, lease, sale and service of industrial equipment and components serving many of the world’s most important food production and processing companies. ABL, headquartered in Cavezzo, Modena, Italy, is a global leader in the design, manufacture and servicing of fruit processing equipment.

Founded in 1978, by Carlo Ascari and with a minority participation of the private equity fund NEIP III (ITAGO), the Company has earned an outstanding reputation as a market leader in the fresh cut produce market. Committed to innovation and dedicated to customer relationships, ABL has a long history of providing high quality machinery with extraordinary customer service.

“ABL’s award-winning innovative designs, outstanding product quality and reputation as a family owned and operated business in the fruit processing industry made them a very attractive integration for Gulftech,” said Steven Ferrell, CEO of Gulftech. “The investment in ABL represents an important expansion of Gulftech’s capabilities, significantly growing our presence in the fresh cut market segment. We could not be more excited to partner with Carlo, Daniela, Luca and the entire ABL organization. Together, we will provide customers a broader portfolio of products and services, and deeper engineering capabilities for future product development.”

“Being a family-owned business, partnered with their extensive experience in the development, manufacture and service of food processing equipment, Gulftech is a perfect partner for ABL, my family, our management team, our employees and our customers,” said Carlo Ascari, Founder of ABL. “We are proud of what we have built over the last 40 years and are excited to be a part of Gulftech and its family of companies.”

The Ascari family and NEIP III (ITAGO) have been assisted by Corus Corporate Finance S.p.A. as financial advisor and Pavia & Ansaldo as legal advisor, while Gulftech has been advised by Jones Day and Deloitte.

Additional information on ABL can be found on its website at https://www.abl-fruit-machinery.com while further information on Gulftech and its family of companies can be found on its website at https://www.gulftech.com.

SOURCE: EuropaWire

A New Quiz to Check Your Low-Carb IQ

The rising popularity of Atkins-approved menus and other low-carbohydrate products shows that ‘low-carb’ has become the new ‘health’ and ‘fat-free’ label. Millions of carb-aware dieters are cutting back on carbohydrates as a way of eating a more balanced diet. A new low-carb quiz complements this theme, helping oldies and newbies to learn more about their low-carb habits. The quiz helps dieters find out if they are making the best choices with vegetables, fish, eggs, and poultry, focusing on the role of protein, fat, and carbohydrates in our diet.

Carbohydrates are important for the proper working of the immune, digestive, and nervous systems, the heart, and the brain. A form of carbohydrate, fiber keeps the intestines clean and disease-free and is essential for the elimination of toxins and other waste materials from the body. Soluble forms of fiber help the body maintain steady glucose levels in the blood and slow digestion. Moreover, the carbohydrates fructose and glucose are responsible for breaking down certain proteins like those that protect the eyes against cataract formation.

If carbohydrates are so important for good health, why exclude them from your menu while on a diet? The new quiz brings to a focus diets such as the Zone diet and Atkins diet and addresses important questions about low-carb dieting and its effects on health. Low-carb diets have been promoted as a healthy and effective approach to weight reduction. A new study published in the American Journal of Clinical Nutrition, for example, showed that obese and overweight people who took a protein supplement and reduced the amount of sugar in their diet experienced a significant drop in their blood pressure. Other benefits associated with low-carb diets include improved insulin sensitivity and lower insulin levels, improved triglycerides, reduced blood glucose, and others.

There have been concerns that diets like the Atkins and Zone diet are bad for the heart. Dieters who cut down on carbohydrates – starches and sugars – eat more foods that are rich in fat. This has been said to have a harmful effect on cardiovascular health. Researchers at Johns Hopkins University found that low-carb diets have the opposite effect and help improve blood vessel health.

Many low-carb dieters are also concerned about the effects of ketosis, which increases the level of ketone bodies in the human body. An important question the quiz asks deals with ketosis and the indicators of ketosis having occurred. Are the symptoms of ketosis something to worry about? In fact, scientific studies have shown that ketosis produces some health benefits. It has mood-stabilizing properties and neuroprotective properties and helps improve glucose control in diabetics. Diabetics who follow a ketogenic diet show a considerable improvement in glycemic control, resulting in medication elimination or reduction. Scientists also believe that ketone bodies are an efficient fuel for the brain, offering protection against brain damage. Moreover, studies show that ketogenic diets lower food intake and reduce hunger more than non-ketogenic diets. While prolonged and extreme ketosis is dangerous, moderate or mild ketosis has been shown to produce health benefits.

The new quiz http://www.lowcarbfoods.org/low-carb-foods-quiz.php itself is a helpful tool for dieters who want to assess their eating style, learn more about foods allowed on a diet, and try different dietary plans such as the Zone diet and Atkins diet. The quiz engages in the debate on low-carb dieting and its effects on diabetics and looks at metabolism and ways to boost metabolism. By testing dieters’ knowledge of low-carb diets and lifestyle, the quiz helps them to find a plan that is the best fit for them.

Via EPR Network
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The Co-operative Backs British Farming

The Co-operative Group is championing British farming with a major in-store push featuring British growers on its fresh produce packaging. Four Co-operative Group farmers: Lucy Mason, from Kent; Russell Armstrong, from Cambridgeshire; William Barnett, from Herefordshire; and Jack Parsons, from East Yorkshire, will be pictured on the packaging alongside other British growers who supply produce to almost 3,000 Co-operative food stores.

The new packaging, featuring a large Union Jack and photographs and comments from the British farmers who grow the fruit and vegetables for The Co-operative, will be rolled out over the next 12 months in line with the British season for each crop.

As the UK’s only supermarket to also run a major farming business, The Co-operative is backing British growers and emphasising the quality and freshness of its fruit and veg, and the care taken to get the best British products and seasonal food to its stores.

The Co-operative Farms, one of Britain’s largest farmers, which has farmed the land for more than 100 years, will play a key role in the rebrand of all its British primary produce packaging.

Christine Tacon, Managing Director of The Co-operative Farms, said: “The Co-operative has a long heritage in farming and we supply significant volumes of produce from our own farms to our food stores. Research told us that our customers trust British farmers to deliver great quality produce and they value our support of UK farming.

“This bold new packaging will highlight key British produce lines when they are available in store and demonstrate our continued commitment to British farming. It will also enable our customers to support these growers and also get the freshest and highest-quality products, when they are at their best – during the traditional British seasons.”

The launch will feature promotional lines of Cox’s apples, Conference pears, Maris Piper potatoes and onions, which are also grown on The Co-operative Farms’ estates in Tillington in Herefordshire, Highland Court in Kent, Coldham in Cambridgeshire and Goole in East Yorkshire.

A new QR (Quick Response) code will also appear on packs of pears, potatoes, apples and onions that will link to a website with more details on the product, the growers and recipes.

The new packaging will replace the “Grown By Us” range.

Via EPR Network
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The Co-operative Magazine Poll Reveals 50/50 Split On Growing Veg

The Co-operative Magazine poll reveals 50/50 split on growing veg October 18 2011.

This month The Co-operative Magazine asked its readers: “Have you ever tried growing your own vegetables?” And the results are in. More than half (55.4 per cent) of respondents answered yes, 18.9 per cent answered no, and 25.7 per cent said no but they would like to.

The results of The Co-operative Magazine’s latest poll show that more than half of those asked have tried to grow their own vegetables and therefore are aiming at becoming increasingly self-sufficient. It also showed that while a significant percentage of people have never tried to grow their own vegetables, of these more than half would like to in the future.

With delicious autumn recipes, ideas for cooking seasonal food and bags of nutrition advice available online as part of the Magazine, readers can get lots of help with how to use any vegetables they do grow.

Jeanette Franks, editor of The Co-operative Magazine, said: “Our aim is to help people make small changes to the way they live day-to-day, and to help our readers live a more sustainable lifestyle.

“We’re not here to lecture, we’re here to offer fun features, facts and healthy recipes online to encourage everyone to do their bit without drastically changing their lifestyle in the process.”

The current issue of the online Magazine – Happy Autumn – features 10 top tips on how to stay happy and healthy throughout autumn, and an in-depth article on how different colours can affect your mood. Readers can also keep up with the latest fashions and find the best places to shop by visiting the shopping and culture section.

Read this month’s issue and sign up to the eNewsletter to be in with a chance of winning a pair of colourful Aigle wellies, a copy of Jules Standish’s book ‘How Not to Wear Black’, or a top of the range Samsung laptop.

Via EPR Network
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FoodTV Promotes Prudent Portions

With obesity rates rising, it is more important than ever that people eat healthily and take enough exercise. That is why FoodTV provide hundreds of simple and nutritious recipes, as well as demonstration videos to view online. However, when you begin to experiment and create your own dishes you shouldn’t forget the advice gained from FoodTV.

foodtvimage.jpg (400×300)

Every meal should include a variety of vegetables, carbohydrates and protein. You should also follow these tips for simple portion control:

Pasta
When cooking dried spaghetti, you should prepare a small handful for each person. Obviously this won’t work with some of the numerous varieties of pasta – a handful of penne pasta is not the same as a handful of tagliatelle.

Instead, a 230 gram serving of pasta is roughly the same size as a tennis ball. To make your pasta dishes even healthier, choose the wholegrain option.

Meat and fish
Both meat and fish are great sources of protein. However, nutritionists recommend you limit your intake of red meat, such as beef or lamb.

An average serving of meat should be about the same size as a deck of cards or a chequebook. A serving of fish – which is high in Omega 3 – should be about the same.

Vegetables
Whenever possible you should steam vegetables, as this means they will retain more of their nutrients. A 115 gram serving of cooked vegetables should be around the same size as an orange.

Dried fruit
While dried fruit will last much longer than fresh, it has around five times the calories by weight. To make sure you don’t overindulge, you should remember that a single serving of dried fruits should be about the same size as an egg or a golf ball.

Salad dressing
There is no need to add spoonfuls of dressing to add life to a salad. Instead, a drizzle of about five grams (roughly the size of your thumbnail) should be sufficient.

FoodTV provides hundreds of hours of online food-related videos, as well as easy recipesbudget cooking and drinks for all ages. Users can share recipes through the FoodTV community.

Via EPR Network
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Customers Willing To Wait For Their Orders While Gourmet Food Company Struggles To Find Working Capital

Eight years ago Susan Knapp began making Cinnamon Pear Jelly in her kitchen as a holiday treat. When she realized there was a demand for her healthy and delicious pear creations, she left her lucrative executive position to focus on building her own gourmet food company.

Knapp launched Aunt Sue’s in 1998 with four products, each one winning top awards at the Lake County and California State Fairs. As the company gained momentum, Knapp changed the name to A Perfect Pear from Napa Valley and introduced 15 new products. Now, major wholesale customers include Whole Foods, Bristol Farms, Disney, Luxor Hotel & Casino, and the United States Navy, in addition to hundreds of boutique retailers, wineries, restaurants, and caterers across the nation.

Knapp’s commitment to make healthy products that taste delicious, look beautiful, and are friendly to the environment has propelled her company to the brink of the big leagues. And yet, the business is struggling. “Our problem has never been sales,” Knapp says. “Our biggest challenge is undercapitalization.”

With product rapidly flying off the shelves, Knapp finds herself in a unique position: over $100,000 in pending holiday backorders and not enough cash in reserves to manufacture. The rising costs of raw goods and the current credit crunch had brought a rapid halt to production, and yet, the customers are willing to wait.

“Everyday I get calls from customers who tell me they can no longer find our products,” says customer service rep Kat Patterson. “I have to tell them that we are sold out and unfortunately, we don’t know when we will be able to make more. They always tell me they’ll wait. They love our products and don’t care how long it takes. But I know people are anxious to place their holiday orders.”

“Each time I go to production I am making more product, which is great!” Knapp says. “But that also means I always need more money to keep up with growing demand.”

With SBA and bank loans halted, Knapp is now seeking funding from private parties. In this economic crisis, we’re thinking outside of the box and we’re getting pretty creative.”

Knapp currently needs $200,000 to fill backorders and put inventory on the shelves for the busy holiday season. She could save money by using less expensive ingredients and materials, but refuses to cut corners on quality. “Our commitment is to make healthy, delicious products with all-natural, mostly organic and mostly local ingredients. Our customers expect that and are willing to wait. They know we’ll be back.”

Via EPR Network
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Welcome to EPR Food & Beverage News

EPR Food & Beverage News is a new blog, part of EPR Network, that is going to be focused on and will be covering the food & beverage news and stories from press releases published on EPR Network.

EPR Network (EPR stands for express press release) is one of the nation’s largest press release distribution networks on Web. The EPR’s nationwide network includes 12 State based PR sites, one major PR forum and a number of industry specific PR blogs and what started as a hobby on Internet years ago turned out to be a rapidly growing business today. EPR Network is also known as one of the most trusted (human optimized, published, edited and monitored, spam/scam/low quality PR content free) PR sites on the web with more than 10,000 company and individual press releases distributed per month. EPR Network is putting your press releases on top of all major search engines’ results and is reaching thousands of individuals, companies, PR specialists, media professionals, bloggers and journalists every day.

EPR Network has thousands of clients around the world including global 500 corporations like Hilton Hotels, Barclays Bank, AXA Insurance, Tesco UK, eBay/Skype, Emirates, just to name a few. The network’s PR web sites are currently reaching from 150,000 to sometimes 500,000 unique visitors per month while our viral reach could possibly go to as much as 1M people per month through our presence across various social media sites. EPR Network was established in 2004 and as of May 2008 it had more than 800,000 press releases (pages) published on its network.

If you have a press release to be distributed, you can do it over here: press release distribution