Time for Lunch Campaign Surpasses 100 Eat-In Goal
The Time for Lunch campaign has 137 Eat-Ins planned so far in 41 states on Labor Day, Sept. 7, 2009. That means people in 137 cities and towns across America will be gathering to share a meal and to send a clear message to their legislators: It’s time to provide our children with real food at school.
That number is a great start, but it’s not enough to get the attention of every member of Congress. We need people everywhere to pitch in.
Click here to sign up to organize an Eat-In on Sept. 7.
So sign up today?because this year, we have an opportunity we cannot pass up. In the fall, Congress will decide whether to update the Child Nutrition Act, which is the law that determines what 30 million children eat at school every day. No one wants to have to tell a child, “2009 was the year we could have begun building a strong foundation for your health, for your security and for your opportunity to succeed. But we missed our chance.”
Get the Word Out That It's Time for Lunch
Whether you're promoting the benefits of your CSA at a local street fair, planning a big fund-raising event for your chapter, or organizing another event for a different organization, you have the opportunity to help us capture signatures for the Time for Lunch petition. It's a big step to help us get real food into schools. Call our campaign coordinators to get a petition form or more information at 718-260-8000 or email us at timeforlunch@slowfoodusa.org.
Eat-Ins Leverage Partnerships & Creativity
With more than 137 Eat-Ins in the works, there are so many great stories to tell about how people are working with their teams and partners to organize truly creative events. Below is just a smattering of highlights, but watch our web site, Facebook and Twitter for more stories as Eat-In details unfold:
Slow Food Russian River is working with Bayer Farm (a six-acre urban farm) and the School Garden Network to create an engaging Eat-In picnic among the public vegetable gardens. Festivities include a snail-shaped piñata for the kids and the opportunity to interact with local officials from the city, county, school boards and the Hispanic Chamber. Former Deputy Chief of Staff to President Bill Clinton, Maria Echeveste will also speak. Plus, they will be asking attendees to sign our petition.
Slow Food Charleston has developed a summer-long program called "Children Supporting Children for Healthy School Lunch," which is designed to promote the Time for Lunch campaign by having children promote the campaign in front of local food stores throughout the city. The program was also featured in The Post & Courier, one of Charleston's local papers.
Chapters Continue to Bring Back Endangered Foods
To provide greater diversity in the fruits and vegetables we eat, chapters and partners are leading projects to bring endangered foods back to our tables. Below are links to some of these heroic efforts:
New England RAFT Grow-out - Have you ever heard of the Marfax bean? It is one of 16 heirloom fruit and vegetable varieties being grown as part of a pilot program shepherded by Chefs Collaborative this summer. In true farm-to-table fashion, the program is supported by 28 farmers and 35 chefs.
Slow Food Sonoma County-North’s effort to recover a rare potato - You may know about Slow Food Russian River's efforts to save the Sebastopol Gravestein apple. Now a neighboring chapter has its eyes set on a new goal ... bringing back the Bodega Red.
Slow Food Portland brings back rare strawberry - Our friends in Maine are spending the summer helping to bring back the Marshall strawberry described as "exceedingly handsome, splendidly flavored, pleasantly sprightly, aromatic and juicy.” It dates back to 1890.
Friday, July 10, 2009
Thursday, July 9, 2009
FullyLoadedTea Expands into the US and Announces New Distribution Partner
Consumers across the United States will soon be seeing their favorite FullyLoadedTea blends on even more grocery store shelves. Luxury tea company, FullyLoadedTea (FLT), is pleased to announce the company’s expansion, having secured distribution into the US market with Kehe Food Distributors.
Kehe Food Distributors is a leading US distributor of more than 40,000 natural and specialty food products to more than 15,000 retail outlets in 49 states, as well as Mexico and the Caribbean.
“We are thrilled to be a part of Kehe Food Distributors’ roster of specialty gourmet foods,” says FLT’s President and Co-Founder Katya Popoff. “This is an exciting step for our company and we look forward to expanding our market presence and growing sales as we prepare to take the US market by storm.”
FullyLoadedTea will be showcasing their bold, unique tea blends at the Kehe Foods Holiday Show at McCormick Place Convention Center in Chicago on July 26 and 27. The event gives retailers and vendors a first-hand opportunity to source exciting new products, and puts FullyLoadedTea in front of key purchasers and contacts. FullyLoadedTea’s award winning blends will be available to sample at booth #565.
Since launching in 2007, the FullyLoadedTea brand has become wildly popular, growing sales by more than 400 percent in 2008 and delighting devoted tea drinkers across North America with its signature blends like Goji Force Green Tea, Bulletproof Currant Fruit Tea, and Citrus Spiked Black Tea. FullyLoadedTea has become the “tea” darling of the music and entertainment industry, due to their involvement and growing presence at high profile events including the Primetime Emmy® Awards, SXSW Film Festival, and L’Oreal Fashion Week.
“We get such a thrill when we see orders come through from artists and celebrities we’ve had the privilege to meet,” say FLT founders and sister duo Popoff and Olga Lenova. “It is exciting to see the FullyLoadedTea brand grow, attracting new loyal drinkers, and repeat customers ordering their favorite blends time and time again.”
About Kehe Food Distributors
Kehe Food Distributors is a leading US distributor of natural and specialty food products that fit the lifestyle of today's consumer. Kehe distributes more than 40,000 products, including natural and organic, international, specialty, perishable, Kosher, and Latin American food items - to more than 15,000 retail outlets in 49 states, as well as Mexico and the Caribbean
About FullyLoadedTea
A truly modern drink company, FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create innovative, award-winning teas.
Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the modern tea company in 2007. Found in a number of fine food stores and gourmet tea and coffee shops across North America, every FullyLoadedTea blend is also available for purchase online at www.fullyloadedtea.com
Kehe Food Distributors is a leading US distributor of more than 40,000 natural and specialty food products to more than 15,000 retail outlets in 49 states, as well as Mexico and the Caribbean.
“We are thrilled to be a part of Kehe Food Distributors’ roster of specialty gourmet foods,” says FLT’s President and Co-Founder Katya Popoff. “This is an exciting step for our company and we look forward to expanding our market presence and growing sales as we prepare to take the US market by storm.”
FullyLoadedTea will be showcasing their bold, unique tea blends at the Kehe Foods Holiday Show at McCormick Place Convention Center in Chicago on July 26 and 27. The event gives retailers and vendors a first-hand opportunity to source exciting new products, and puts FullyLoadedTea in front of key purchasers and contacts. FullyLoadedTea’s award winning blends will be available to sample at booth #565.
Since launching in 2007, the FullyLoadedTea brand has become wildly popular, growing sales by more than 400 percent in 2008 and delighting devoted tea drinkers across North America with its signature blends like Goji Force Green Tea, Bulletproof Currant Fruit Tea, and Citrus Spiked Black Tea. FullyLoadedTea has become the “tea” darling of the music and entertainment industry, due to their involvement and growing presence at high profile events including the Primetime Emmy® Awards, SXSW Film Festival, and L’Oreal Fashion Week.
“We get such a thrill when we see orders come through from artists and celebrities we’ve had the privilege to meet,” say FLT founders and sister duo Popoff and Olga Lenova. “It is exciting to see the FullyLoadedTea brand grow, attracting new loyal drinkers, and repeat customers ordering their favorite blends time and time again.”
About Kehe Food Distributors
Kehe Food Distributors is a leading US distributor of natural and specialty food products that fit the lifestyle of today's consumer. Kehe distributes more than 40,000 products, including natural and organic, international, specialty, perishable, Kosher, and Latin American food items - to more than 15,000 retail outlets in 49 states, as well as Mexico and the Caribbean
About FullyLoadedTea
A truly modern drink company, FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create innovative, award-winning teas.
Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the modern tea company in 2007. Found in a number of fine food stores and gourmet tea and coffee shops across North America, every FullyLoadedTea blend is also available for purchase online at www.fullyloadedtea.com
Wednesday, July 8, 2009
Wine Tasting and Silent Auction for Charity event for Crohn's & Colitis
Wines & Chimes
Annual Wine Tasting and Silent Auction
Friday, Aug. 28, 2009 from 6-10pm
Bell Event Centre in downtown Cincinnati
Enjoy wonderful wine, fantastic food, music, raffles, wine for sale, and
great silent auction items such as hotel stay, restaurant gift cards, spa
packages, jewelry, wine, bike, theater tickets and much much more!
Tickest are $50 for single, $90 for couples, or $450 for a reserved table
of 8.
To register go to :
http://online.ccfa.org/site/Calendar?view=Detail&id=102881
Or call Jenny Southers at 513-772-3550.
Annual Wine Tasting and Silent Auction
Friday, Aug. 28, 2009 from 6-10pm
Bell Event Centre in downtown Cincinnati
Enjoy wonderful wine, fantastic food, music, raffles, wine for sale, and
great silent auction items such as hotel stay, restaurant gift cards, spa
packages, jewelry, wine, bike, theater tickets and much much more!
Tickest are $50 for single, $90 for couples, or $450 for a reserved table
of 8.
To register go to :
http://online.ccfa.org/site/Calendar?view=Detail&id=102881
Or call Jenny Southers at 513-772-3550.
Summer Whiskey Cocktails
Just in time for the summer ‘09, Tullamore Dew, the legendary Irish whiskey, is proud to introduce 3 new cocktails – Summer Dew, Berry Bliss, & Tropical Tully Sunrise!!
Enjoyed neat, on the rocks, or in the delicious cocktails below, Tullamore Dew is world-renown for its legendary smoothness and never-ending mission to “Give Every Man His Dew.” With a current portfolio of the traditional blend, the 12-Year Old, and the recently-released 10-Year Old, Tullamore Dew caters to a variety of palates & budgets.
1 part Tullamore Dew Irish Whiskey
6 large mint leaves
1 scoop of sugar
Splash of water
Muddle mint leaves, sugar and water. Fill glass or mug with shaved or crushed ice and add Tullamore Dew. Top with more ice and garnish with a mint sprig and straws.
Serve in a rocks glass or Julep cup
2 parts Tullamore Dew Irish Whiskey
1 part raspberry liqueur
Dash of sours
Splash of Grenadine
Shake and strain into a martini glass
Tropical Tully Sunrise
2 parts Tullamore Dew Irish Whiskey
½ part Grand Marnier
1 part fresh lime juice
Shake with ice
Serve in a rocks glass over ice
Enjoyed neat, on the rocks, or in the delicious cocktails below, Tullamore Dew is world-renown for its legendary smoothness and never-ending mission to “Give Every Man His Dew.” With a current portfolio of the traditional blend, the 12-Year Old, and the recently-released 10-Year Old, Tullamore Dew caters to a variety of palates & budgets.
1 part Tullamore Dew Irish Whiskey
6 large mint leaves
1 scoop of sugar
Splash of water
Muddle mint leaves, sugar and water. Fill glass or mug with shaved or crushed ice and add Tullamore Dew. Top with more ice and garnish with a mint sprig and straws.
Serve in a rocks glass or Julep cup
2 parts Tullamore Dew Irish Whiskey
1 part raspberry liqueur
Dash of sours
Splash of Grenadine
Shake and strain into a martini glass
Tropical Tully Sunrise
2 parts Tullamore Dew Irish Whiskey
½ part Grand Marnier
1 part fresh lime juice
Shake with ice
Serve in a rocks glass over ice
Scotch Enthusiasts Elevate Social Networking Experience with Laphroaig Scotch Whisky
As people around the world flock to mass social networking sites like Facebook® and Twitter®, a dedicated community of Scotch enthusiasts has flourished online for more than 15 years. Friends of Laphroaig, the original online community for Laphroaig® Single Malt Scotch Whisky lovers, is elevating the online experience by engaging the senses and offering the opportunity to connect with more than 364,000 like-minded Scotch fans, spread across more than 150 countries. Despite its growing size, Friends of Laphroaig remains a tight-knit “village” of brand aficionados. Virtual friends and geographic neighbors meet and gather daily at www.laphroaig.com to share exciting, exclusive benefits, including a lifetime lease of Distillery land on the island of Islay, Scotland.
“Much like Laphroaig, a Friend of Laphroaig is an individual with extraordinary character,” said John Campbell, Laphroaig Distillery Manager. “Such a person deserves a sophisticated online destination to share the Laphroaig experience with friends with similar discerning tastes.”
From satellite positioning to Web cams streaming video in real time, Laphroaig uses the latest technology to keep friends informed about the latest bottlings and Distillery news and to create connections and conversations with Scotch enthusiasts worldwide. The Friends of Laphroaig online community features interactive social networking elements allowing Scotch fans to quickly and easily share photos, send private messages and discuss tasting notes with one another.
OWN A PIECE OF SCOTLAND
Have you ever wondered what it was like to own a piece of real estate abroad? Laphroaig offers a lifetime lease of one square foot plot of land on the Island of Islay to each consumer who buys a bottle of Laphroaig. By registering the purchase number found on the bottle, Scotch enthusiasts automatically become a member of the Friends of Laphroaig community and will receive the deed to their numbered plot of land. Friends are encouraged to visit the Distillery to view their plot and claim their “rent” – a dram of Laphroaig! Over the years, the plots have served as sentimental ground for members’ lives, including a marriage between two Friends of Laphroaig. Members can browse the online registry of plot owners to connect with their Islay neighbors.
“Offering our Friends a lease on the Laphroaig estate is like inviting a family member into our home,” said Campbell. “We make people feel like a part of the Laphroaig experience.”
INTERACTIVE MEMBER MAP
View aerial photographs to find your plot of land and meet your neighbors! You may find a Friend in your hometown, or on the other side of the globe. Share photos, send private messages and plan a meet-up among Friends in your own neighborhood.
LAPHROAIG TV
Laphroaig TV offers a look inside the Distillery and exclusive previews of limited-edition expressions. Live online tastings and educational seminars offer Friends of Laphroaig around the globe a deeper understanding of one of the most richly flavored malt whiskies.
To become part of Friends of Laphroaig or to learn more about the award-winning Laphroaig portfolio, visit www.laphroaig.com.
About Beam Global Spirits & Wine:
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc. is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Maker's Mark® Bourbon, Laphroaig® Scotch Whisky, Cruzan® Rum, EFFEN® Vodka, Larios® Gin, Whisky DYC®, Teacher's® Scotch Whisky, DeKuyper® Cordials and Liqueurs and Knob Creek® Bourbon. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company recently named one of the World's Most Admired Companies by Fortune magazine. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, visit www.beamglobal.com and www.drinksmart.com.
“Much like Laphroaig, a Friend of Laphroaig is an individual with extraordinary character,” said John Campbell, Laphroaig Distillery Manager. “Such a person deserves a sophisticated online destination to share the Laphroaig experience with friends with similar discerning tastes.”
From satellite positioning to Web cams streaming video in real time, Laphroaig uses the latest technology to keep friends informed about the latest bottlings and Distillery news and to create connections and conversations with Scotch enthusiasts worldwide. The Friends of Laphroaig online community features interactive social networking elements allowing Scotch fans to quickly and easily share photos, send private messages and discuss tasting notes with one another.
OWN A PIECE OF SCOTLAND
Have you ever wondered what it was like to own a piece of real estate abroad? Laphroaig offers a lifetime lease of one square foot plot of land on the Island of Islay to each consumer who buys a bottle of Laphroaig. By registering the purchase number found on the bottle, Scotch enthusiasts automatically become a member of the Friends of Laphroaig community and will receive the deed to their numbered plot of land. Friends are encouraged to visit the Distillery to view their plot and claim their “rent” – a dram of Laphroaig! Over the years, the plots have served as sentimental ground for members’ lives, including a marriage between two Friends of Laphroaig. Members can browse the online registry of plot owners to connect with their Islay neighbors.
“Offering our Friends a lease on the Laphroaig estate is like inviting a family member into our home,” said Campbell. “We make people feel like a part of the Laphroaig experience.”
INTERACTIVE MEMBER MAP
View aerial photographs to find your plot of land and meet your neighbors! You may find a Friend in your hometown, or on the other side of the globe. Share photos, send private messages and plan a meet-up among Friends in your own neighborhood.
LAPHROAIG TV
Laphroaig TV offers a look inside the Distillery and exclusive previews of limited-edition expressions. Live online tastings and educational seminars offer Friends of Laphroaig around the globe a deeper understanding of one of the most richly flavored malt whiskies.
To become part of Friends of Laphroaig or to learn more about the award-winning Laphroaig portfolio, visit www.laphroaig.com.
About Beam Global Spirits & Wine:
Inspiring conversations around the world, Beam Global Spirits & Wine, Inc. is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Maker's Mark® Bourbon, Laphroaig® Scotch Whisky, Cruzan® Rum, EFFEN® Vodka, Larios® Gin, Whisky DYC®, Teacher's® Scotch Whisky, DeKuyper® Cordials and Liqueurs and Knob Creek® Bourbon. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company recently named one of the World's Most Admired Companies by Fortune magazine. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, visit www.beamglobal.com and www.drinksmart.com.
1,200 Homebrewers Celebrate the Hobby of Homebrewing
Over 1,200 homebrewers from across the nation attended the 31st annual American Homebrewers Association (AHA) National Homebrewers Conference in Oakland, CA from June 18-20, 2009.
"I am thrilled by the record-setting attendance at this year's National Homebrewers Conference," said Gary Glass, Director of the American Homebrewers Association. "Despite the recent economic woes, the hobby is stronger than ever."
There are an estimated 750,000 homebrewers in the U.S., and those who attended the conference were offered 27 educational seminars on beer and brewing presented by professional brewers and other highly experienced homebrewers.
Highlights from the conference include keynote speaker Ken Grossman, co-founder and president of Sierra Nevada Brewing Co. and other presentations from industry favorites including Sam Calagione of Dogfish Head Brewing Company, Vinnie Cilurzo of Russian River Brewing Company, Matt Brynildson of Firestone Walker Brewing Company and Dr. Michael Lewis of U.C. Davis.
The American Homebrewers Association is a division of the Brewers Association. In 1979, 200 people attended the first AHA National Homebrewers Conference in Boulder, CO. Today, the conference is recognized as the world's largest-attended conference devoted to homebrewers and homebrewing.
Super bowl of Beer Competitions- World's Largest Beer Competition
The finale of the conference was the Grand Banquet and National Homebrew Competition (NHC) Awards Ceremony. A total of 1,310 brewers, from all 50 states, submitted 5,166 entries into the competition in the First Round, which was judged in 10 regional sites across the U.S. and Canada. The Final Round, held at the conference, included 760 entries from 422 brewers.
A total of 74,211 beers have been evaluated in the 31 years of the NHC. The competition has grown from a humble 37 entries in 1979 to become the largest beer competition, amateur or professional, in the world.
"I am thrilled by the record-setting attendance at this year's National Homebrewers Conference," said Gary Glass, Director of the American Homebrewers Association. "Despite the recent economic woes, the hobby is stronger than ever."
There are an estimated 750,000 homebrewers in the U.S., and those who attended the conference were offered 27 educational seminars on beer and brewing presented by professional brewers and other highly experienced homebrewers.
Highlights from the conference include keynote speaker Ken Grossman, co-founder and president of Sierra Nevada Brewing Co. and other presentations from industry favorites including Sam Calagione of Dogfish Head Brewing Company, Vinnie Cilurzo of Russian River Brewing Company, Matt Brynildson of Firestone Walker Brewing Company and Dr. Michael Lewis of U.C. Davis.
The American Homebrewers Association is a division of the Brewers Association. In 1979, 200 people attended the first AHA National Homebrewers Conference in Boulder, CO. Today, the conference is recognized as the world's largest-attended conference devoted to homebrewers and homebrewing.
Super bowl of Beer Competitions- World's Largest Beer Competition
The finale of the conference was the Grand Banquet and National Homebrew Competition (NHC) Awards Ceremony. A total of 1,310 brewers, from all 50 states, submitted 5,166 entries into the competition in the First Round, which was judged in 10 regional sites across the U.S. and Canada. The Final Round, held at the conference, included 760 entries from 422 brewers.
A total of 74,211 beers have been evaluated in the 31 years of the NHC. The competition has grown from a humble 37 entries in 1979 to become the largest beer competition, amateur or professional, in the world.
Tuesday, July 7, 2009
16 Vodka Flavors Offer Cocktails For Every Occasion
Three-O is the fastest growing imported flavored vodka brand in the U.S., with a family of 16 delicious and vibrant flavors. Enjoy these recipes.
South Beach Tea
2 oz. Three-O Mango vodka
4 oz. sweetened iced tea
1 oz. lemon-lime soda
Mix in a glass filled with ice and garnish with a lemon wedge
Root Beer Floatini
1 ½ oz. Three-O Root Beer Vodka
½ oz. amaretto liqueur
Shake with ice and strain into a martini glass.
Float a scoop of vanilla ice cream in center
Triple Espresso Martini
1 ½ Three-O Triple Espresso Vodka
1 oz. coconut run
½ oz. amaretto liqueur
Shake rum and amaretto with ice, strain into a chocolate rimmed martini glass.
Shake vodka with ice and layer into glass.
Tomojito
Muddle 2 lime wedges, cherry tomato, and basil-infused simple syrup in a glass
Add 2 oz. Three-O Tomato Vodka and crushed ice
Shake well, top with soda.
Garnish with lime wedge and cherry tomato
Pumpkin Pie-tini
1 oz. milk
2 tablespoons pumpkin puree
1 ½ oz. Three-O Vanilla vodka
1 ½ oz. crème de cacao
Using a small amount of honey, rim martini glass with graham cracker crumbs.
Shake milk and pumpkin puree over ice to combine. Pour in remaining ingredients and shake well. Strain into the martini glass.
Bubble Sour
3/4 oz. lemon juice
3/4 oz. simple syrup
1 oz. Three-O Bubble vodka
Garnish with bazooka joe in bottom of martini glass
Three-O Cherry Cola
2 oz. Three-O Cherry Vodka
4 oz. Cola
Mike with ice and garnish with a cherry
Chocolate Dipped Berry
1 oz. Three-O Berry Vodka
1 oz. Three-O Chocolate Vodka
1 oz. White Crème de Cacao
Shake with ice and strain into a chilled martini glass rimmed with chocolate sugar
Twisted Fruit
2 oz. Three-O Grape Vodka
½ oz. Triple Sec
2 oz. grapefruit juice
Mix in a glass filled with ice and garnish with a lime wedge
Pomegranate Mojito
2 oz. Three-O Pomegranate Vodka
12 fresh mint leaves
½ of a lime
2 tablespoons simple syrup
Club soda
Muddle mint leaves and lime in a tall glass
Pour in simple syrup and fill glass with ice
Add vodka and soda, garnish with mint sprig and a lime
Valentino Kiss
2 oz. Three-O Raspberry Vodka
1 oz. Pineapple Juice
Splash of Cherry Juice
Shake ingredients with ice and strain into a chilled martini glass.
Garnish with a raspberry
O-Mazing
3 oz. Three-O Orange Vodka
¾ oz. orange juice
¾ oz. lime juice
Shake with ice and strain into a chilled martini glass
Garnish with an orange twist
Sunbeam Martini
2 oz. Three-O Watermelon Vodka
½ oz. orange juice
½ oz. pineapple juice
Shake with ice and strain into a chilled martini glass.
Garnish with a cherry.
Citrus Mist
3 oz. Three-O Citrus Vodka
½ oz. grapefruit juice
½ oz. pineapple juice
Splash Triple Sec
Shake with ice and strain into a chilled martini glass
Garnish with a pineapple slice
South Beach Tea
2 oz. Three-O Mango vodka
4 oz. sweetened iced tea
1 oz. lemon-lime soda
Mix in a glass filled with ice and garnish with a lemon wedge
Root Beer Floatini
1 ½ oz. Three-O Root Beer Vodka
½ oz. amaretto liqueur
Shake with ice and strain into a martini glass.
Float a scoop of vanilla ice cream in center
Triple Espresso Martini
1 ½ Three-O Triple Espresso Vodka
1 oz. coconut run
½ oz. amaretto liqueur
Shake rum and amaretto with ice, strain into a chocolate rimmed martini glass.
Shake vodka with ice and layer into glass.
Tomojito
Muddle 2 lime wedges, cherry tomato, and basil-infused simple syrup in a glass
Add 2 oz. Three-O Tomato Vodka and crushed ice
Shake well, top with soda.
Garnish with lime wedge and cherry tomato
Pumpkin Pie-tini
1 oz. milk
2 tablespoons pumpkin puree
1 ½ oz. Three-O Vanilla vodka
1 ½ oz. crème de cacao
Using a small amount of honey, rim martini glass with graham cracker crumbs.
Shake milk and pumpkin puree over ice to combine. Pour in remaining ingredients and shake well. Strain into the martini glass.
Bubble Sour
3/4 oz. lemon juice
3/4 oz. simple syrup
1 oz. Three-O Bubble vodka
Garnish with bazooka joe in bottom of martini glass
Three-O Cherry Cola
2 oz. Three-O Cherry Vodka
4 oz. Cola
Mike with ice and garnish with a cherry
Chocolate Dipped Berry
1 oz. Three-O Berry Vodka
1 oz. Three-O Chocolate Vodka
1 oz. White Crème de Cacao
Shake with ice and strain into a chilled martini glass rimmed with chocolate sugar
Twisted Fruit
2 oz. Three-O Grape Vodka
½ oz. Triple Sec
2 oz. grapefruit juice
Mix in a glass filled with ice and garnish with a lime wedge
Pomegranate Mojito
2 oz. Three-O Pomegranate Vodka
12 fresh mint leaves
½ of a lime
2 tablespoons simple syrup
Club soda
Muddle mint leaves and lime in a tall glass
Pour in simple syrup and fill glass with ice
Add vodka and soda, garnish with mint sprig and a lime
Valentino Kiss
2 oz. Three-O Raspberry Vodka
1 oz. Pineapple Juice
Splash of Cherry Juice
Shake ingredients with ice and strain into a chilled martini glass.
Garnish with a raspberry
O-Mazing
3 oz. Three-O Orange Vodka
¾ oz. orange juice
¾ oz. lime juice
Shake with ice and strain into a chilled martini glass
Garnish with an orange twist
Sunbeam Martini
2 oz. Three-O Watermelon Vodka
½ oz. orange juice
½ oz. pineapple juice
Shake with ice and strain into a chilled martini glass.
Garnish with a cherry.
Citrus Mist
3 oz. Three-O Citrus Vodka
½ oz. grapefruit juice
½ oz. pineapple juice
Splash Triple Sec
Shake with ice and strain into a chilled martini glass
Garnish with a pineapple slice
Jimmy Buffett's Margaritaville Locations Bring The Hawaiian Spirit To The Mainland
Beginning in July and continuing all summer long, Jimmy Buffett's Margaritaville will literally live up to its reputation of bringing guests a true island experience at all of its U.S. locations with "Summerzcool in Hawaii". This summer is all about celebrating the ALOHA spirit wherever you are in honor of the newest location Jimmy Buffett's at The Beachcomber and the Honolulu Surfing Museum in Honolulu, Hawaii. Surf, sand and a cool breeze come together to create the perfect getaway at any one of the Jimmy Buffett's Margaritaville locations.
Margaritaville will be transporting guests to the islands all summer long with island food fare from the Hawaii location including the delicious Lahaina Burger which features a fresh mango salsa, Maui onions and a teriyaki glaze. Other delectable food items include Waimea Wings, a grilled to perfection Calypso Mahi Mahi and a Chop Chop Asian Salad. On the beverage side, Polynesia's favorite libation, the Mai Tai, will be featured at all of the participating locations. Guests can also kick off their sandals and spend their weekends relaxing to island music kicking off the weekend with Aloha Fridays which feature no shortage of leis, floral prints, grass skirts and an island attitude.
This summer Margaritaville has teamed up with the OHANA Beachcomber Hotel and guests will be able to enter to win a SUMMERZCOOL in Hawaii Dream Vacation. In addition to giveaways, guests will be offered an exclusive travel deal to visit the newest location in person by visiting www.JBABC.com/Bookit which includes the following:
$369 (double occupancy) for 3 night's accommodations at the OHANA Waikiki Beachcomber Hotel.
Receive 2 of the following:
o Welcome Drink
o Full Breakfast Buffett for 3 days
o Burger & A Beer (or Margarita) Lunch for 2
o VIP Card with Priority seating & discounts
o Complimentary Tour of the Honolulu Surfing Museum (Tue/Thu)
Margaritaville is a vacation in itself! Inspired by the travels and songs of Jimmy Buffett, Margaritaville is for anyone who wants to get away any day of the week to have a good time and a great meal. The beat of island party music and dockside atmosphere are the backdrop for a trip that will not soon be forgotten.
Besides serving up some serious margaritas, frozen concoctions, boat drinks and cold beer, Margaritaville offers its signature Cheeseburger in Paradise, fresh island style seafood and regional favorites. The food is straight-forward and prepared with the best ingredients; nothing too complicated, only great flavors.
ABOUT JIMMY BUFFETT'S MARGARITAVILLE
There are currently eight Jimmy Buffett's Margaritaville restaurants in the U.S.: Key West, Orlando, Myrtle Beach, Panama Beach Fla.; New Orleans; Las Vegas; Glendale, Ariz.; and Mohegan Sun, Conn, all of which include complimentary parking. Additional locations include Jamaica, Cancun, Cozumel, Grand Turk and Grand Cayman. Visit www.margaritaville.com or visit our Orlando site: www.margaritavilleorlando.com
About Jimmy Buffett's at The Beachcomber & The Honolulu Surfing Museum
Jimmy Buffett brings his legendary state-of-mind to the 50th state with Jimmy Buffett's at The Beachcomber restaurant and bar, his ninth restaurant. As the highlight of the recently completed renovation at the OHANA Waikiki Beachcomber, Jimmy Buffett's at The Beachcomber celebrates both the adventurous lifestyle of Buffett and the captivating natural wonders of Hawaii.
For more information about Jimmy Buffett's at The Beachcomber visit to www.jbabc.com or the Honolulu Surfing Museum surf on over to www.honolulusurfmuseum.com or visit us at 2300 Kalakaua Ave. Honolulu, HI 96815, P) 407.514.8700. *Complimentary valet parking is offered to all guests who visit the restaurant, surfing museum or retail store.
Margaritaville will be transporting guests to the islands all summer long with island food fare from the Hawaii location including the delicious Lahaina Burger which features a fresh mango salsa, Maui onions and a teriyaki glaze. Other delectable food items include Waimea Wings, a grilled to perfection Calypso Mahi Mahi and a Chop Chop Asian Salad. On the beverage side, Polynesia's favorite libation, the Mai Tai, will be featured at all of the participating locations. Guests can also kick off their sandals and spend their weekends relaxing to island music kicking off the weekend with Aloha Fridays which feature no shortage of leis, floral prints, grass skirts and an island attitude.
This summer Margaritaville has teamed up with the OHANA Beachcomber Hotel and guests will be able to enter to win a SUMMERZCOOL in Hawaii Dream Vacation. In addition to giveaways, guests will be offered an exclusive travel deal to visit the newest location in person by visiting www.JBABC.com/Bookit which includes the following:
$369 (double occupancy) for 3 night's accommodations at the OHANA Waikiki Beachcomber Hotel.
Receive 2 of the following:
o Welcome Drink
o Full Breakfast Buffett for 3 days
o Burger & A Beer (or Margarita) Lunch for 2
o VIP Card with Priority seating & discounts
o Complimentary Tour of the Honolulu Surfing Museum (Tue/Thu)
Margaritaville is a vacation in itself! Inspired by the travels and songs of Jimmy Buffett, Margaritaville is for anyone who wants to get away any day of the week to have a good time and a great meal. The beat of island party music and dockside atmosphere are the backdrop for a trip that will not soon be forgotten.
Besides serving up some serious margaritas, frozen concoctions, boat drinks and cold beer, Margaritaville offers its signature Cheeseburger in Paradise, fresh island style seafood and regional favorites. The food is straight-forward and prepared with the best ingredients; nothing too complicated, only great flavors.
ABOUT JIMMY BUFFETT'S MARGARITAVILLE
There are currently eight Jimmy Buffett's Margaritaville restaurants in the U.S.: Key West, Orlando, Myrtle Beach, Panama Beach Fla.; New Orleans; Las Vegas; Glendale, Ariz.; and Mohegan Sun, Conn, all of which include complimentary parking. Additional locations include Jamaica, Cancun, Cozumel, Grand Turk and Grand Cayman. Visit www.margaritaville.com or visit our Orlando site: www.margaritavilleorlando.com
About Jimmy Buffett's at The Beachcomber & The Honolulu Surfing Museum
Jimmy Buffett brings his legendary state-of-mind to the 50th state with Jimmy Buffett's at The Beachcomber restaurant and bar, his ninth restaurant. As the highlight of the recently completed renovation at the OHANA Waikiki Beachcomber, Jimmy Buffett's at The Beachcomber celebrates both the adventurous lifestyle of Buffett and the captivating natural wonders of Hawaii.
For more information about Jimmy Buffett's at The Beachcomber visit to www.jbabc.com or the Honolulu Surfing Museum surf on over to www.honolulusurfmuseum.com or visit us at 2300 Kalakaua Ave. Honolulu, HI 96815, P) 407.514.8700. *Complimentary valet parking is offered to all guests who visit the restaurant, surfing museum or retail store.
Ohio State research: Two dietary oils, two sets of benefits for older women with diabetes
A study comparing how two common dietary oil supplements affect body composition suggests that both oils, by themselves, can lower body fat in obese postmenopausal women with Type 2 diabetes.
The two oils compared were safflower oil, a common cooking oil, and conjugated linoleic acid (CLA), a compound naturally found in some meat and dairy products that has been associated with weight loss in previous studies. Both are composed primarily of polyunsaturated fatty acids, which are considered “good fats” that, when consumed in proper quantities, are associated with a variety of health benefits.
In the study, 16 weeks of supplementation with safflower oil reduced fat in the trunk area, lowered blood sugar and increased muscle tissue in the women participants.
Conjugated linoleic acid supplementation for the same length of time, on the other hand, reduced total body fat and lowered the women’s body mass index (BMI), a common health measure of weight relative to height.
All of the women in the study took one oil for 16 weeks, followed by the other oil for an equal amount of time. The participants were instructed not to change their diets or exercise patterns over the course of the study so the research would measure the effects of only the supplementation.
“Making this subtle change in the intake of high-quality dietary fats in an effort to alter body composition is both achievable and affordable to postmenopausal women in the United States who are managing the difficult combination of obesity and diabetes,” said Martha Belury, professor of human nutrition at Ohio State University and senior author of the study.
Among the most surprising findings: that in 16 weeks, these women could lose between about two pounds and four pounds of trunk fat simply by taking safflower oil supplements.
“I never would have imagined such a finding. This study is the first to show that such a modest amount of a linoleic acid-rich oil may have a profound effect on body composition in women,” Belury said. The dose of either oil taken each day was approximately 1 2/3 teaspoons.
Postmenopausal women tend to lose muscle at the same time that body fat accumulates toward their middle, so this research shows how dietary oils can complement lifestyle and medication in helping older diabetic women manage their health, she said.
The research appears online and is scheduled for later print publication in the American Journal of Clinical Nutrition.
Thirty-five women participated in the study. All were considered obese based on their BMI measures of 30 or higher, were postmenopausal but younger than age 70, and had Type 2 diabetes but did not need to take insulin to treat the disease. Many did take other medications, such as those used to manage blood sugar levels, cholesterol or blood pressure.
The women were randomized into two groups to determine which supplement they took first. Each initial 16-week supplementation was followed by a four-week washout period to remove the first supplement from their systems before the next 16-week supplementation period began. The supplements were contained in eight pills; the women took two pills four times per day, at meals and bedtime.
“The power of the crossover is that it tells you the different effects of the dietary oils in the same woman,” Belury said.
The daily supplementation contained 6.4 grams of each oil’s active fatty acid: linoleic acid in safflower oil and, in CLA, specific fatty acid isomers - compounds that share the same chemical formula but differ in chemical structure.
The researchers used dual-energy X-ray absorptiometry, commonly known as DXA and usually used to measure bone density, to determine the women’s baseline and follow-up lean mass and fat throughout their bodies and specifically in their trunk region.
Researchers asked the participants to keep diet and activity records for three consecutive days at four points over the course of the study to account for the potential for calorie intake or exercise to affect the results, Belury said. Physical activity remained unchanged throughout the study, and no significant differences were seen between the two groups’
reported calorie intake.
The study showed that CLA supplementation significantly decreased body mass index and total body fat over both diet periods, typically showing effects in the last half of each 16-week period. The BMI levels of the women taking CLA dropped on average by about half a point, and their total body fat decreased by an average of 3.2 percent, reducing the weight of the fat tissue by an average of between 2.3 pounds and 3.5 pounds.
Safflower oil supplementation showed no effect on total body fat readings, but reduced the weight of trunk fat tissue by between 2.6 pounds and 4.2 pounds, or an average of 6.3 percent. It also increased lean tissue, or muscle, by between an average of about 1.4 pounds and 3 pounds.
Safflower oil also lowered fasting blood sugar levels by between 11 and 19 points on average. Blood sugar is considered normal if it falls below 110 milligrams per deciliter; the women’s average blood sugar levels ranged from 129 to 148 after 16 weeks of safflower oil supplementation.
“Lowering fasting glucose is important for these women. The overall effect in just 16 weeks wasn’t bringing them back to normal, but safflower oil still improved it significantly,” Belury said.
The dietary oils did not have significant effects on other health measurements, such as waist circumference, waist-to-hip ratio and skinfold thickness measures of body fat, Belury noted.
The CLA also did not appear to affect the variety of hormones involved in fat burning. However, safflower oil increased a hormone called adiponectin. Increasing this hormone may have instilled an improved ability to burn dietary fats, said Belury, who hopes to investigate this mechanism in a follow-up study.
Belury said that other work she is conducting in animals suggests that at least in the case of CLA, the fatty acid appears to allow the body to burn calories in a heat-producing way. Questions remain about the long-term safety of any kind of supplementation that lowers body fat, because some research has suggested that the fat that leaves fat tissue ends up in the liver or muscles - a condition that could lead to insulin resistance and diabetes if that fat can’t be used.
Neither CLA nor the linoleic acid in safflower oil is naturally produced in the human body, so both must be obtained from food or dietary supplements. Linoleic acid is an omega-6 fatty acid that is important in growth and maintenance of tissues and lipid metabolism. The American Heart Association recently issued recommendations suggesting that omega-6 fatty acids are among the polyunsaturated fats that should be consumed for heart health.
CLA is found naturally in trace amounts primarily in beef, lamb and milk, but obtaining levels comparable to those used in Belury’s study likely requires concentrated doses similar to those found in dietary supplements.
“Essentially what we’re trying to understand with nutrition is how dietary approaches can complement Westernized medicine,” Belury said. “In an ideal world, we’d love it if women like those in our study could use diet, activity and other aspects of a healthy lifestyle to manage their health. But most will probably be on oral medications for the rest of their lives for managing their diabetes and metabolism, which is fine as long as the medications work. We think there’s a chance that nutrition can complement medication and help drugs work even better.”
Co-authors on the study were Leigh Norris, Angela Collene, Michelle Asp, Li-Fen Liu and Julia Richardson of Ohio State’s Department of Human Nutrition; Jason Hsu and Dongmei Li of the Department of Statistics; Kwame Osei and Rebecca Jackson of the Department of Internal Medicine’s Division of Endocrinology, Diabetes and Metabolism; and Doris Bell of Cognis, provider of an unrestricted monetary gift and a dietary oil donation for the research.
This work was supported by the National Center for Research Resources, Ohio State’s Clinical Research Center, the National Institutes of Health and the Caroline S. Kennedy endowment, which funds Belury’s professorship.
The two oils compared were safflower oil, a common cooking oil, and conjugated linoleic acid (CLA), a compound naturally found in some meat and dairy products that has been associated with weight loss in previous studies. Both are composed primarily of polyunsaturated fatty acids, which are considered “good fats” that, when consumed in proper quantities, are associated with a variety of health benefits.
In the study, 16 weeks of supplementation with safflower oil reduced fat in the trunk area, lowered blood sugar and increased muscle tissue in the women participants.
Conjugated linoleic acid supplementation for the same length of time, on the other hand, reduced total body fat and lowered the women’s body mass index (BMI), a common health measure of weight relative to height.
All of the women in the study took one oil for 16 weeks, followed by the other oil for an equal amount of time. The participants were instructed not to change their diets or exercise patterns over the course of the study so the research would measure the effects of only the supplementation.
“Making this subtle change in the intake of high-quality dietary fats in an effort to alter body composition is both achievable and affordable to postmenopausal women in the United States who are managing the difficult combination of obesity and diabetes,” said Martha Belury, professor of human nutrition at Ohio State University and senior author of the study.
Among the most surprising findings: that in 16 weeks, these women could lose between about two pounds and four pounds of trunk fat simply by taking safflower oil supplements.
“I never would have imagined such a finding. This study is the first to show that such a modest amount of a linoleic acid-rich oil may have a profound effect on body composition in women,” Belury said. The dose of either oil taken each day was approximately 1 2/3 teaspoons.
Postmenopausal women tend to lose muscle at the same time that body fat accumulates toward their middle, so this research shows how dietary oils can complement lifestyle and medication in helping older diabetic women manage their health, she said.
The research appears online and is scheduled for later print publication in the American Journal of Clinical Nutrition.
Thirty-five women participated in the study. All were considered obese based on their BMI measures of 30 or higher, were postmenopausal but younger than age 70, and had Type 2 diabetes but did not need to take insulin to treat the disease. Many did take other medications, such as those used to manage blood sugar levels, cholesterol or blood pressure.
The women were randomized into two groups to determine which supplement they took first. Each initial 16-week supplementation was followed by a four-week washout period to remove the first supplement from their systems before the next 16-week supplementation period began. The supplements were contained in eight pills; the women took two pills four times per day, at meals and bedtime.
“The power of the crossover is that it tells you the different effects of the dietary oils in the same woman,” Belury said.
The daily supplementation contained 6.4 grams of each oil’s active fatty acid: linoleic acid in safflower oil and, in CLA, specific fatty acid isomers - compounds that share the same chemical formula but differ in chemical structure.
The researchers used dual-energy X-ray absorptiometry, commonly known as DXA and usually used to measure bone density, to determine the women’s baseline and follow-up lean mass and fat throughout their bodies and specifically in their trunk region.
Researchers asked the participants to keep diet and activity records for three consecutive days at four points over the course of the study to account for the potential for calorie intake or exercise to affect the results, Belury said. Physical activity remained unchanged throughout the study, and no significant differences were seen between the two groups’
reported calorie intake.
The study showed that CLA supplementation significantly decreased body mass index and total body fat over both diet periods, typically showing effects in the last half of each 16-week period. The BMI levels of the women taking CLA dropped on average by about half a point, and their total body fat decreased by an average of 3.2 percent, reducing the weight of the fat tissue by an average of between 2.3 pounds and 3.5 pounds.
Safflower oil supplementation showed no effect on total body fat readings, but reduced the weight of trunk fat tissue by between 2.6 pounds and 4.2 pounds, or an average of 6.3 percent. It also increased lean tissue, or muscle, by between an average of about 1.4 pounds and 3 pounds.
Safflower oil also lowered fasting blood sugar levels by between 11 and 19 points on average. Blood sugar is considered normal if it falls below 110 milligrams per deciliter; the women’s average blood sugar levels ranged from 129 to 148 after 16 weeks of safflower oil supplementation.
“Lowering fasting glucose is important for these women. The overall effect in just 16 weeks wasn’t bringing them back to normal, but safflower oil still improved it significantly,” Belury said.
The dietary oils did not have significant effects on other health measurements, such as waist circumference, waist-to-hip ratio and skinfold thickness measures of body fat, Belury noted.
The CLA also did not appear to affect the variety of hormones involved in fat burning. However, safflower oil increased a hormone called adiponectin. Increasing this hormone may have instilled an improved ability to burn dietary fats, said Belury, who hopes to investigate this mechanism in a follow-up study.
Belury said that other work she is conducting in animals suggests that at least in the case of CLA, the fatty acid appears to allow the body to burn calories in a heat-producing way. Questions remain about the long-term safety of any kind of supplementation that lowers body fat, because some research has suggested that the fat that leaves fat tissue ends up in the liver or muscles - a condition that could lead to insulin resistance and diabetes if that fat can’t be used.
Neither CLA nor the linoleic acid in safflower oil is naturally produced in the human body, so both must be obtained from food or dietary supplements. Linoleic acid is an omega-6 fatty acid that is important in growth and maintenance of tissues and lipid metabolism. The American Heart Association recently issued recommendations suggesting that omega-6 fatty acids are among the polyunsaturated fats that should be consumed for heart health.
CLA is found naturally in trace amounts primarily in beef, lamb and milk, but obtaining levels comparable to those used in Belury’s study likely requires concentrated doses similar to those found in dietary supplements.
“Essentially what we’re trying to understand with nutrition is how dietary approaches can complement Westernized medicine,” Belury said. “In an ideal world, we’d love it if women like those in our study could use diet, activity and other aspects of a healthy lifestyle to manage their health. But most will probably be on oral medications for the rest of their lives for managing their diabetes and metabolism, which is fine as long as the medications work. We think there’s a chance that nutrition can complement medication and help drugs work even better.”
Co-authors on the study were Leigh Norris, Angela Collene, Michelle Asp, Li-Fen Liu and Julia Richardson of Ohio State’s Department of Human Nutrition; Jason Hsu and Dongmei Li of the Department of Statistics; Kwame Osei and Rebecca Jackson of the Department of Internal Medicine’s Division of Endocrinology, Diabetes and Metabolism; and Doris Bell of Cognis, provider of an unrestricted monetary gift and a dietary oil donation for the research.
This work was supported by the National Center for Research Resources, Ohio State’s Clinical Research Center, the National Institutes of Health and the Caroline S. Kennedy endowment, which funds Belury’s professorship.
Monday, July 6, 2009
Hydrate Your Hostess with Ayala's Herbal Water
Looking for the ideal gift basket companion for the perfect hostess? Ayala’s Herbal Water, intelligently-chic herbal infused water, has a unique bouquet of flavors with aromatic scents certain to tantalize the senses. The line offers an array of tastes sure to spruce up any party favor.
Must-have drink mixer for “skinny” cocktails sure to impress party goers
The culinary herbs accompany any dish in a flavorful harmony
Flavor your ice-cubes with bursts of delight without the calories
Brighten up your party favors with an enchanting color scheme of flavors
Show your creativity without breaking the bank (retails for $1.50)
Must-have drink mixer for “skinny” cocktails sure to impress party goers
The culinary herbs accompany any dish in a flavorful harmony
Flavor your ice-cubes with bursts of delight without the calories
Brighten up your party favors with an enchanting color scheme of flavors
Show your creativity without breaking the bank (retails for $1.50)
Wednesday, July 1, 2009
Enjoy the spirit of the season with festive Corzo cocktails
This holiday season, CORZO Tequila is introducing three new specialty cocktails for at home holiday entertaining. With accents of vanilla, coffee and strawberries, these cocktails are sure to make spirits bright. Whether in the mood for something light and refreshing or rich and creamy, CORZO has a drink that’s sure to kick those yuletide blues.
CORZO® TOAST
1 part CORZO® Silver
½ part vanilla cognac
champagne
Pour ingredients into a chilled champagne glass. Garnish with raspberries.
CORZO® HOLLY
1½ parts CORZO® Reposado
¾ part fresh lime juice
1 part simple syrup
3 fresh strawberries quartered
3 fresh basil leaves
1/8 part balsamic vinegar (optional but highly recommended)
Muddle all ingredients. Shake with ice and strain into a chilled martini glass. Garnish with a strawberry slice.
CORZO® SNOW WHITE
1½ parts CORZO® Silver
½ parts coffee liqueur
1 part vanilla cognac
1½ parts heavy cream
Shake ingredients with ice and pour into a chilled rocks glass with ice.
CORZO® TOAST
1 part CORZO® Silver
½ part vanilla cognac
champagne
Pour ingredients into a chilled champagne glass. Garnish with raspberries.
CORZO® HOLLY
1½ parts CORZO® Reposado
¾ part fresh lime juice
1 part simple syrup
3 fresh strawberries quartered
3 fresh basil leaves
1/8 part balsamic vinegar (optional but highly recommended)
Muddle all ingredients. Shake with ice and strain into a chilled martini glass. Garnish with a strawberry slice.
CORZO® SNOW WHITE
1½ parts CORZO® Silver
½ parts coffee liqueur
1 part vanilla cognac
1½ parts heavy cream
Shake ingredients with ice and pour into a chilled rocks glass with ice.
Knappogue Castle Wins "FDR Award" at New York Spirits Awards
The city that is known as the world's food and drinks capital, held its first competition of international spirits. The New York Spirits Awards were held on June 14 and 15 at the Javits Center in the heart of Manhattan. Knappogue Castle 1995 Single Malt Irish Whiskey emerged as the winner of all whiskies tasted and received the FDR Award, named for the US President credited with the repeal of Prohibition.
Over 250 brands from around the world were judged by a panel of 15 hands-on industry members who interact daily with the consumer, including buyers from top retail stores, bar owners and managers, bar chefs and sommeliers. Each spirit was tasted blind and scored on appearance, aroma, mouth feel, and finish.
Knappogue Castle 1995 competed with Irish Whiskies, single malt Scotches, and Bourbons and was judged to be the best of the category, receiving the FDR Award for Whiskies.
Like its founder, Mark Edwin Andrews, Knappogue is for those passionate about whiskies. The only vintage dated single malt Irish whiskey, Knappogue Castle is triple distilled one batch at a time in copper pot stills, then aged in bourbon casks until the whiskey reaches the right balance of flavor and mellowness. The 1995 vintage was distilled in 1995 and bottled in 2008. Unlike other whiskies, no artificial color is added, hence the light and golden color. Prior awards honoring Knappogue include a Gold Medal from the Beverage Testing Institute and a Platinum Medal from the World Beverage Competition along with high praise from the The Wine Enthusiast, Details, Saveur Magazine, NYT , WSJ and the Robb Report.
More about Knappogue Castle Whiskey
The Knappogue Castle legacy began with a man named Mark Edwin Andrews nearly half a century ago. His Knappogue Castle 1951, a pure pot still whiskey which was named after the castle in Ireland that he owned, is the oldest and rarest Irish whiskey in the world. His son, Mark Andrews, continued his father's legacy by creating the Knappogue Castle series of Irish single malt whiskeys.
More about Castle Brands Inc .
Castle Brands is an emerging developer and international marketer of premium branded spirits within five categories of the spirits industry: vodka, rum, whiskey, tequila and liqueurs. Castle Brands' portfolio includes Gosling's Rum®, Knappogue Castle Whiskey®, Clontarf® Irish Whiskey, Jefferson's™ and Jefferson's Reserve® Bourbon, Sam Houston® Bourbon, Boru® Vodka, Tequila Tierras®, Celtic Crossing® Liqueur, Pallini® Limoncello™ and Brady's® Irish Cream.
Over 250 brands from around the world were judged by a panel of 15 hands-on industry members who interact daily with the consumer, including buyers from top retail stores, bar owners and managers, bar chefs and sommeliers. Each spirit was tasted blind and scored on appearance, aroma, mouth feel, and finish.
Knappogue Castle 1995 competed with Irish Whiskies, single malt Scotches, and Bourbons and was judged to be the best of the category, receiving the FDR Award for Whiskies.
Like its founder, Mark Edwin Andrews, Knappogue is for those passionate about whiskies. The only vintage dated single malt Irish whiskey, Knappogue Castle is triple distilled one batch at a time in copper pot stills, then aged in bourbon casks until the whiskey reaches the right balance of flavor and mellowness. The 1995 vintage was distilled in 1995 and bottled in 2008. Unlike other whiskies, no artificial color is added, hence the light and golden color. Prior awards honoring Knappogue include a Gold Medal from the Beverage Testing Institute and a Platinum Medal from the World Beverage Competition along with high praise from the The Wine Enthusiast, Details, Saveur Magazine, NYT , WSJ and the Robb Report.
More about Knappogue Castle Whiskey
The Knappogue Castle legacy began with a man named Mark Edwin Andrews nearly half a century ago. His Knappogue Castle 1951, a pure pot still whiskey which was named after the castle in Ireland that he owned, is the oldest and rarest Irish whiskey in the world. His son, Mark Andrews, continued his father's legacy by creating the Knappogue Castle series of Irish single malt whiskeys.
More about Castle Brands Inc .
Castle Brands is an emerging developer and international marketer of premium branded spirits within five categories of the spirits industry: vodka, rum, whiskey, tequila and liqueurs. Castle Brands' portfolio includes Gosling's Rum®, Knappogue Castle Whiskey®, Clontarf® Irish Whiskey, Jefferson's™ and Jefferson's Reserve® Bourbon, Sam Houston® Bourbon, Boru® Vodka, Tequila Tierras®, Celtic Crossing® Liqueur, Pallini® Limoncello™ and Brady's® Irish Cream.
Tuesday, June 30, 2009
À l'Olivier Line Wins Big at 2009 Fancy Food Show
À l’Olivier — a line of olive oils and other specialty foods from France —was honored with the gold medal for best product line at last night’s 37th Sofi Awards in New York City at the annual Summer Fancy Food Show organized by the National Specialty Food Association (NASFT). The Sofi Awards recognize outstanding specialty food innovation. The À l’Olivier product line features creative products including Extra Virgin Olive Oil spreads, delicious vegetable and herb infused oils and original fruit vinegars. Their products are all healthy alternatives to other oils and vinegars, and they bring a fresh taste to creative cuisine. “We are so thrilled to accept this award,” said Jerome Blanvillain, producer of À l’Olivier. “Our products can be used in so many unique dishes. They are extremely versatile; the applications of À l’Olivier are limitless.”
À l’Olivier is distributed by DeMedici, a wholly owned specialty food company of the Gellert Global Group, whose primary holding is Atalanta Corporation, America’s leading specialty food import company. Since 1945, Atalanta has been a driving force in food importing and international trading. Atalanta has a presence on three continents and agents in every major commerce center in the world. Atalanta specializes in cheese, meats and grocery products. Their cheese line consists of over 1,200 imports ranging from delicate, fresh tomas to rugged Alpine mountain wheels. As accompaniments, Atalanta offers a variety of gourmet delights including charcuterie style deli meats, spicy mostardas, wine jellies, fruit spreads, anchovies, artichokes, baby onions, olives, olive oils, balsamic vinegars, mushrooms, pasta sauces, water crackers, honeys, cookies, chocolates, and more.
À l’Olivier is distributed by DeMedici, a wholly owned specialty food company of the Gellert Global Group, whose primary holding is Atalanta Corporation, America’s leading specialty food import company. Since 1945, Atalanta has been a driving force in food importing and international trading. Atalanta has a presence on three continents and agents in every major commerce center in the world. Atalanta specializes in cheese, meats and grocery products. Their cheese line consists of over 1,200 imports ranging from delicate, fresh tomas to rugged Alpine mountain wheels. As accompaniments, Atalanta offers a variety of gourmet delights including charcuterie style deli meats, spicy mostardas, wine jellies, fruit spreads, anchovies, artichokes, baby onions, olives, olive oils, balsamic vinegars, mushrooms, pasta sauces, water crackers, honeys, cookies, chocolates, and more.
Thursday, June 25, 2009
Nationwide Launch of Amazing Meal
Amazing Grass is pleased to announce that their three varieties of Amazing Meal are now available at a wide variety of retail locations nationwide in time for the busy outdoor summer season. Amazing Meal was announced in January as a pilot project available exclusively at Whole Foods stores. Available in 3 varieties: Original Blend; Chocolate Infusion; and Pomegranate Mango Infusion, Amazing Meal is a powerful and satisfying blend of organic Green SuperFoods, plant-based protein, phytonutrients and vegetables, digestive enzymes and probiotics. It is the only organic meal supplement of this kind in the marketplace today, and it is also vegan and gluten-free.
“The consumer response to Amazing Meal at Whole Foods over the past six months has been fabulous, so we are rolling it out across the country,” says Amazing Grass CEO Todd Habermehl. “Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now find this convenient meal replacement at a wide variety of retail locations in their region.”
Proper nutrition is especially important during the summer when the mind and body can be impacted by excessive heat, as well as by strenuous outdoor activities and busier schedules. Amazing Meal is designed to boost energy by providing a wealth of essential nutrients that can be easily digested. Its impressive nutritional breakdown consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic SuperFruits such as Goji and Acai berries. Amazing Meal is also a great source of chlorophyll, antioxidants and essential fatty acids. Unlike other Superfood formulas on the market, Amazing Meal offers 100% whole food nutrition without the use of protein isolates, fillers or isolated vitamins and minerals that may pose health concerns.
To aid the digestive system and optimize nutrient absorption, Amazing Meal also features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase. Ingredients in all varieties of Amazing Meal are certified organic and include Wheat Grass, Kale, Barley Grass, Alfalfa, Rice Protein, Hemp Protein, Acai, Carrot, Blueberry, Goji, Rose Hips, Maca, Banana, Flax Seed Powder, Cane Juice, Guar Gum and Madagascar Vanilla. Amazing Meal is sold in fifteen serving canisters (SRP $42.99) and a 10-count box of individual serving packets (SRP $35.99). Amazing Grass recommends that customers enjoy 1 to 3 servings per day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to the Amazing Meal, Amazing Grass also offers Green SuperFood, Berry Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, Organic Wheat Grass in drink powder and tablet forms and new organic Whole Food Energy Bars. Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. www.amazinggrass.com.
“The consumer response to Amazing Meal at Whole Foods over the past six months has been fabulous, so we are rolling it out across the country,” says Amazing Grass CEO Todd Habermehl. “Outdoor enthusiasts, people with on-the-go lifestyles and those seeking to obtain balanced nutrition in their diet can now find this convenient meal replacement at a wide variety of retail locations in their region.”
Proper nutrition is especially important during the summer when the mind and body can be impacted by excessive heat, as well as by strenuous outdoor activities and busier schedules. Amazing Meal is designed to boost energy by providing a wealth of essential nutrients that can be easily digested. Its impressive nutritional breakdown consists of 10 grams of whole food protein and 6 grams of fiber per serving, a full spectrum of Green SuperFoods (wheat grass, barley grass, alfalfa and kale) and organic SuperFruits such as Goji and Acai berries. Amazing Meal is also a great source of chlorophyll, antioxidants and essential fatty acids. Unlike other Superfood formulas on the market, Amazing Meal offers 100% whole food nutrition without the use of protein isolates, fillers or isolated vitamins and minerals that may pose health concerns.
To aid the digestive system and optimize nutrient absorption, Amazing Meal also features a Digestive Enzyme and Active Culture Probiotic Blend of L. Acidophilus, Alpha and Beta Amylase, Protease, Lipase, Lactase and Cellulase. Ingredients in all varieties of Amazing Meal are certified organic and include Wheat Grass, Kale, Barley Grass, Alfalfa, Rice Protein, Hemp Protein, Acai, Carrot, Blueberry, Goji, Rose Hips, Maca, Banana, Flax Seed Powder, Cane Juice, Guar Gum and Madagascar Vanilla. Amazing Meal is sold in fifteen serving canisters (SRP $42.99) and a 10-count box of individual serving packets (SRP $35.99). Amazing Grass recommends that customers enjoy 1 to 3 servings per day by mixing 1 scoop with 10 or more ounces of water, juice or milk. It can be enjoyed first thing in the morning to jump-start the day and whenever hunger occurs.
Amazing Grass’ mission is to educate the world about the benefits of green SuperFoods and the improved quality of life derived from healthy eating habits. In addition to the Amazing Meal, Amazing Grass also offers Green SuperFood, Berry Green SuperFood, Chocolate Green SuperFood and Kidz SuperFood Chocolate Drink Powders, Organic Wheat Grass in drink powder and tablet forms and new organic Whole Food Energy Bars. Amazing Grass is a friends-and family-owned company with roots that date back over 60 years of growing and dehydrating green foods. www.amazinggrass.com.
Top Chef's Stefan Richter To Open Stefan's at L.A. Farm Restaurant August 6
Most recently known for his ability to wow the judges on Bravo’s hit series “Top Chef,” Stefan Richter brings his European flair and international culinary training to Santa Monica with the opening of his first restaurant, Stefan’s at L.A. Farm, on August 6th. By taking over the L.A. Farm (3000 Olympic Blvd., Santa Monica), Richter transforms the landmark known for its warm ambiance and eclectic cuisine into a sleek and modern space. Stefan’s at L.A. Farm will bring a cosmopolitan classiness to the Santa Monica dining scene with its fine food, comfortable atmosphere and famous founder.
An array of light California cuisine will dominate the restaurant’s lunch menu. Dinner will include numerous unique and flavorful tapas dishes. Indulgent cocktails as well as casual and affordable drinks are available, including Milwaukee’s Best and Pabst Blue Ribbon. Vegan and gluten-free menu options are also available.
“I am eager and excited for the location of my first restaurant to be in Los Angeles,” said Stefan Richter. “I am inspired by the liveliness of the space, California’s abundance of fresh ingredients and the west side location.”
Stefan’s at L.A. Farm will be characterized by a casual sophistication, creating a calm and intimate environment in contrast to the fast and frenzied pace of Los Angeles. The dining room interiors include custom leather couches and handmade furniture made in Italy to bring style and comfort to the space, while marble-topped tables surround a central community table, perfect for serving large parties. Granite fire pits light the mood for mingling and adds a sensual element to the contemporary decor. Drawing attention to the façade stands a giant bull with red eyes that glow at night, a fitting tribute to the “farm” motif in the restaurant name.
For the wine enthusiast, a private wine room for 20 allows guests to enjoy wine tasting, or can be used for private dinners and parties. The bar area is equipped with two flat-screen TVs allowing sporting events to be broadcast simultaneously. Stefan’s at L.A. Farm is perfect for an intimate dining experience, a night of drinks with friends or for more extravagant events and parties.
Stefan Richter began his formal culinary guidance in 1987. After his three-year apprenticeship at the Culinary School in Germany, Richter was honored with the Achenbach Award in both 1991 and 1992 and the Finlandia Award while working at the Michelin restaurant of the Landhotel Schlosswirtschaft.
Always hungry for professional accreditation, he continued his studies at the rigorous Hotel and Culinary School and endured the grueling Fachhochschule Würzburg-Schweinfurt in Germany to earn a Certified Master Chef diploma in 1993. He worked his way through a variety of kitchens – from Germany’s Kur and Sports Hotel and Maritim Seehotel to the Suko-Thai Hotel in Bangkok and Chateau Lake Louise in Canada – mastering diverse techniques while embracing local produce and ingredients. Richter traveled to the U.S. to serve as sous chef and garde manger for the Ritz-Carlton in Dearborn, Michigan. He also went on to serve as executive sous chef of Bacara Resort and Spa in Santa Barbara, California, executive chef of the Villagio Inn & Spa in Napa, California, and was invited to be part of the creative team opening the Bellagio Hotel, Resort & Spa in Las Vegas in September 1998. As executive sous chef he created, developed and executed menus for a $25 million banquet kitchen that catered high-profile events.
Currently, Richter owns and operates Stefan F. Richter’s European Catering, which has been tapped for some of the most prestigious venues and star-studded events in Los Angeles. They will be the catering arm at Stefan’s at L.A. Farm.
Stefan’s at L.A. Farm will be presided over by general manager Rick Martinez. Leandro Bongarra will take the position of chef de cuisine over a staff of 50, helping to turn the homey rustic feeling of the old L.A. Farm into a Stefan-inspired eatery.
Stefan’s at L.A. Farm will serve fine food from 11:00 a.m. to midnight, with an abbreviated menu offered until 1:00 a.m. The restaurant is located at 3000 Olympic Blvd., at the corner of Stewart. Valet parking available. Call (310) 449-4000 for reservations. More information about the restaurant can be found at www.stefansatlafarm.com.
An array of light California cuisine will dominate the restaurant’s lunch menu. Dinner will include numerous unique and flavorful tapas dishes. Indulgent cocktails as well as casual and affordable drinks are available, including Milwaukee’s Best and Pabst Blue Ribbon. Vegan and gluten-free menu options are also available.
“I am eager and excited for the location of my first restaurant to be in Los Angeles,” said Stefan Richter. “I am inspired by the liveliness of the space, California’s abundance of fresh ingredients and the west side location.”
Stefan’s at L.A. Farm will be characterized by a casual sophistication, creating a calm and intimate environment in contrast to the fast and frenzied pace of Los Angeles. The dining room interiors include custom leather couches and handmade furniture made in Italy to bring style and comfort to the space, while marble-topped tables surround a central community table, perfect for serving large parties. Granite fire pits light the mood for mingling and adds a sensual element to the contemporary decor. Drawing attention to the façade stands a giant bull with red eyes that glow at night, a fitting tribute to the “farm” motif in the restaurant name.
For the wine enthusiast, a private wine room for 20 allows guests to enjoy wine tasting, or can be used for private dinners and parties. The bar area is equipped with two flat-screen TVs allowing sporting events to be broadcast simultaneously. Stefan’s at L.A. Farm is perfect for an intimate dining experience, a night of drinks with friends or for more extravagant events and parties.
Stefan Richter began his formal culinary guidance in 1987. After his three-year apprenticeship at the Culinary School in Germany, Richter was honored with the Achenbach Award in both 1991 and 1992 and the Finlandia Award while working at the Michelin restaurant of the Landhotel Schlosswirtschaft.
Always hungry for professional accreditation, he continued his studies at the rigorous Hotel and Culinary School and endured the grueling Fachhochschule Würzburg-Schweinfurt in Germany to earn a Certified Master Chef diploma in 1993. He worked his way through a variety of kitchens – from Germany’s Kur and Sports Hotel and Maritim Seehotel to the Suko-Thai Hotel in Bangkok and Chateau Lake Louise in Canada – mastering diverse techniques while embracing local produce and ingredients. Richter traveled to the U.S. to serve as sous chef and garde manger for the Ritz-Carlton in Dearborn, Michigan. He also went on to serve as executive sous chef of Bacara Resort and Spa in Santa Barbara, California, executive chef of the Villagio Inn & Spa in Napa, California, and was invited to be part of the creative team opening the Bellagio Hotel, Resort & Spa in Las Vegas in September 1998. As executive sous chef he created, developed and executed menus for a $25 million banquet kitchen that catered high-profile events.
Currently, Richter owns and operates Stefan F. Richter’s European Catering, which has been tapped for some of the most prestigious venues and star-studded events in Los Angeles. They will be the catering arm at Stefan’s at L.A. Farm.
Stefan’s at L.A. Farm will be presided over by general manager Rick Martinez. Leandro Bongarra will take the position of chef de cuisine over a staff of 50, helping to turn the homey rustic feeling of the old L.A. Farm into a Stefan-inspired eatery.
Stefan’s at L.A. Farm will serve fine food from 11:00 a.m. to midnight, with an abbreviated menu offered until 1:00 a.m. The restaurant is located at 3000 Olympic Blvd., at the corner of Stewart. Valet parking available. Call (310) 449-4000 for reservations. More information about the restaurant can be found at www.stefansatlafarm.com.
Wednesday, June 24, 2009
Half Moon resort recognized at the Taste of the Caribbean competition
The Jamaica National Culinary Team amassed ten medals and special awards at the recently concluded Caribbean Hotel Association Taste of the Caribbean competition.
After an eventful two days of cooking, creating, mixing and showcasing their culinary and bartending skills, Team Jamaica copped the gold award for the Mystery Basket which consisted of 20 items, unknown to the teams prior to the start of the competition, of which each team had to prepare a three-course meal in just four hours.
Team Jamaica won the first place medal for preparing the most innovative dish overall named Carrot-Pineapple, Orange-Scallion Cheesecake, Sweet & Sour Sauce, Chocolate Scotch Bonnet Mousse on Passion Fruit Crepe with Mango Ice Cream. The team also earned special awards for the best use of cheese in its Orange Scallion Cheesecake and the most creative non-alcoholic drink, Ms. Lou, named after the popular Jamaican cultural icon.
Individual members of Team Jamaica who competed for the Chef of the Year award also received top awards- with the bronze award going to Brian Lumley and Martin Maginley, Ravi Anne fell one short of the gold award to take home the silver. Pastry Chef Gilbert McKenzie and bartender Junior Lewis were not left out of the individual awards as they both received bronze awards for their respective categories. In addition Stephen Sowa walked away with the team manager’s indigenous cuisine presentation award.
The team which comprised of coach/manager Stephen Sowa executive chef of Half Moon,
Ravi Anne chef de cuisine of the Sugar Mill Restaurant at Half Moon, Brian Lumley executive chef at the French Embassy, Martin Maginley executive chef at Round Hill Hotel & Villas, Gilbert McKenzie pastry chef and Junior Lewis bartender at Starfish Resort & Spa competed against 13 other national teams at the Caribe Hilton in Puerto Rico.
The Taste of the Caribbean is the annual food and beverage festival of the Caribbean Hotel and Tourist Association and is aimed at educating and inspiring food and beverage professionals across the Caribbean.
After an eventful two days of cooking, creating, mixing and showcasing their culinary and bartending skills, Team Jamaica copped the gold award for the Mystery Basket which consisted of 20 items, unknown to the teams prior to the start of the competition, of which each team had to prepare a three-course meal in just four hours.
Team Jamaica won the first place medal for preparing the most innovative dish overall named Carrot-Pineapple, Orange-Scallion Cheesecake, Sweet & Sour Sauce, Chocolate Scotch Bonnet Mousse on Passion Fruit Crepe with Mango Ice Cream. The team also earned special awards for the best use of cheese in its Orange Scallion Cheesecake and the most creative non-alcoholic drink, Ms. Lou, named after the popular Jamaican cultural icon.
Individual members of Team Jamaica who competed for the Chef of the Year award also received top awards- with the bronze award going to Brian Lumley and Martin Maginley, Ravi Anne fell one short of the gold award to take home the silver. Pastry Chef Gilbert McKenzie and bartender Junior Lewis were not left out of the individual awards as they both received bronze awards for their respective categories. In addition Stephen Sowa walked away with the team manager’s indigenous cuisine presentation award.
The team which comprised of coach/manager Stephen Sowa executive chef of Half Moon,
Ravi Anne chef de cuisine of the Sugar Mill Restaurant at Half Moon, Brian Lumley executive chef at the French Embassy, Martin Maginley executive chef at Round Hill Hotel & Villas, Gilbert McKenzie pastry chef and Junior Lewis bartender at Starfish Resort & Spa competed against 13 other national teams at the Caribe Hilton in Puerto Rico.
The Taste of the Caribbean is the annual food and beverage festival of the Caribbean Hotel and Tourist Association and is aimed at educating and inspiring food and beverage professionals across the Caribbean.
Sugar Trumps Health In Soda Land
Redpoint Corporation (OTCBB: RPBC - News), a company focused on the development of healthier foods and beverages and new approaches to the treatment of diabetes and obesity, announced today that it has identified an all-natural sweetness enhancer, RP44. Taste tests conducted by an independent research laboratory demonstrate that RP44 enables the reduction of up to 25% of the caloric sweetener content in product prototypes, while still maintaining the taste quality of the fully sweetened product. RP44 has demonstrated enhancement results with several common sweeteners including sucrose (sugar), fructose and high-fructose corn syrup. As a result of these studies, the Company has initiated development activities for RP44.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Restaurateur Jeff Ruby to give away $2 million dollars to dining guests at Bootsy’s this summer
Two million dollars worth of dining gift cards will be given to guests at Bootsy’s Produced by Jeff Ruby in downtown Cincinnati, to celebrate the first summer season for the latest addition to the Jeff Ruby Culinary Entertainment Family.
“I want people to experience Bootsy’s Festive Spanish Dining, and our creative menu of tapas and sushi,” said Jeff Ruby. “And, I want people to come downtown. Our summer promotion is my way of thanking our guests for trying our newest restaurant, Bootsy’s this summer.”
During regular lunch hours on Monday-Friday from 11 a.m. until 2 p.m., guests, who purchase a minimum of $15 worth of food, will receive a $25 dining gift card to a Jeff Ruby restaurant.
During dinner hours on Monday-Thursday from 5 p.m. until 10 p.m. and Friday-Saturday from 5 p.m. until 11 p.m., guests who purchase $25 worth of food, will receive a $50 dining gift card to a Jeff Ruby restaurant. In addition, diners who visit on pre-selected dates will receive a $100 dining gift card for a $25 minimum food purchase.
The promotion runs from today through September 21, 2009. For more information on the offer or to make reservations, visit www.jeffruby.com.
Located on Walnut Street across from the Aronoff Center for the Arts, Bootsy’s offers a wide range of dining and entertaining experiences. Several distinctive areas are available in which to dine, host private events and socialize with friends, including two outdoor patios to relax and enjoy signature cocktails. Bootsy’s serves Spanish, Central and South American cuisine, paella, flatbreads and an extensive tapas menu.
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The Jeff Ruby Culinary Entertainment group includes The Precinct; The Waterfront; Carlo & Johnny; Bootsy’s Produced by Jeff Ruby and Jeff Ruby’s steakhouses in downtown Cincinnati, Louisville next to the Galt House and Belterra Resort & Casino. The prestigious Zagat restaurant ratings give Carlo & Johnny a higher steakhouse rating than any steakhouse in either Chicago or New York in 2008.
“I want people to experience Bootsy’s Festive Spanish Dining, and our creative menu of tapas and sushi,” said Jeff Ruby. “And, I want people to come downtown. Our summer promotion is my way of thanking our guests for trying our newest restaurant, Bootsy’s this summer.”
During regular lunch hours on Monday-Friday from 11 a.m. until 2 p.m., guests, who purchase a minimum of $15 worth of food, will receive a $25 dining gift card to a Jeff Ruby restaurant.
During dinner hours on Monday-Thursday from 5 p.m. until 10 p.m. and Friday-Saturday from 5 p.m. until 11 p.m., guests who purchase $25 worth of food, will receive a $50 dining gift card to a Jeff Ruby restaurant. In addition, diners who visit on pre-selected dates will receive a $100 dining gift card for a $25 minimum food purchase.
The promotion runs from today through September 21, 2009. For more information on the offer or to make reservations, visit www.jeffruby.com.
Located on Walnut Street across from the Aronoff Center for the Arts, Bootsy’s offers a wide range of dining and entertaining experiences. Several distinctive areas are available in which to dine, host private events and socialize with friends, including two outdoor patios to relax and enjoy signature cocktails. Bootsy’s serves Spanish, Central and South American cuisine, paella, flatbreads and an extensive tapas menu.
###
The Jeff Ruby Culinary Entertainment group includes The Precinct; The Waterfront; Carlo & Johnny; Bootsy’s Produced by Jeff Ruby and Jeff Ruby’s steakhouses in downtown Cincinnati, Louisville next to the Galt House and Belterra Resort & Casino. The prestigious Zagat restaurant ratings give Carlo & Johnny a higher steakhouse rating than any steakhouse in either Chicago or New York in 2008.
World's 1st Water-Soluble Hemp Protein Concentrate
Manitoba Harvest has officially launched yet another “World’s 1st” product. The hemp foods pioneer that created the first 50% Hemp Protein Powder and the first organic hempmilk, Hemp Bliss™, is breaking new ground again with Hemp PRO 70 - the first water-soluble hemp protein concentrate. Hemp PRO 70 provides a boost of powerful protein and other key nutrients and because it is water soluble and has a clean, non gritty mouthfeel and virtually no flavor, it blends easily into beverages and liquid-based foods and recipes.
Hemp PRO 70 delivers 21g of protein and 800 mg of Omega-3 per 30 gram serving. Unlike most other protein powder concentrates and isolates on the market today no hexane solvents were used to make Hemp PRO 70. Health conscious label-readers will appreciate the brief ingredient list for Hemp PRO 70: hemp protein concentrate and natural plant extracts. Hemp Pro 70 is a rich & creamy hemp protein concentrate can be enjoyed shaken up in water or fruit juice and is offered in a 16-ounce jar for $29.99. Hemp Pro 70 is available at retail outlets across North America and at www.manitobaharvest.com. It is also offered in bulk quantities to other food and drink manufacturers.
Hemp Puts the POW! in POWDER
An important feature of Hemp PRO 70 is that it contains all of the essential amino acids at levels that contribute significantly to the human body’s requirements. In particular, hemp contains a high level of the branched chain amino acids that play a key role in the repair and growth of lean body mass – of particular importance to athletes. Of its impressive gluten-free protein total, hemp protein contains an amazing 66% of “edestin,” proteins which are similar to protein found in the human body and are pre-cursors to such vital body components as hormones, hemoglobin, enzymes and antibodies. Hemp’s edestin structure is the highest in the plant kingdom.
Not only is hemp one of the richest sources of protein in the plant kingdom, it also features plenty of other nutrients including chlorophyll, vitamins and omega-3 and -6 essential fatty acids (including the ‘super omegas’ GLA and SDA). Hemp PRO 70 also offers a high content of antioxidants in the form of alpha-, beta-, gamma- and delta-tocopherol and alpha tocotrienol.
Manitoba Harvest Hemp PRO 70 is easy for the body to digest and assimilate because it doesn’t contain gluten or added sugars, and it’s free of the enzyme inhibitor found in soy and other legumes and grains that can prevent protein absorption and cause bloating and digestive challenges. Unlike many other protein powders on the market today, hemp is not known to be an allergen for people with food sensitivities. Hemp PRO 70 has been made without the use of Hexane, a petrochemical commonly used to make soy and other protein isolates.
Food Industry Innovator Offers a Variety of Hemp Protein Powders that Suit Different Preferences
Manitoba Harvest’s innovative hemp protein powder line has evolved over the years and now offers a choice for everyone. First came Hemp Protein Powder (50%) - a powder with extra protein content (50%) created by milling and sifting hemp seed cake. Then, since the marketplace clamored for a product with more fiber benefits, Manitoba Harvest created Organic Hemp Protein & Fiber Powder by fine milling whole hemp seed cake. Last year, Manitoba Harvest added blending equipment to their new facility and introduced Organic Dark Chocolate and Organic Vanilla flavored protein powders. Now, Hemp PRO 70 offers all the benefits of a concentrated water-soluble protein powder.
“Often, due to peoples’ modern fast paced lifestyles, it is hard for them to have the time to prepare meals, so protein powders like Hemp PRO 70 are a very quick, convenient and tasty way for them to ensure they are getting a big boost of nutrients, despite whatever else they may eat during the day,” says Manitoba Harvest President and co-founder Mike Fata.
“People are becoming savvy about balanced nutrition and are learning about the many benefits hemp protein has to offer, as well as about the downsides that other protein sources may pose due to allergens, and byproducts and solvents present because of chemical processing,” says Mike Fata.
Manitoba Harvest - An Award Winning Hemp Foods Pioneer
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the largest vertically integrated hemp food manufacturer in the world. The company mission is to create the healthiest hemp foods, to educate the public about healthy lifestyle choices and to support sustainable and organic agriculture. Manitoba Harvest produces cold-pressed Hemp Oil, Shelled Hemp Seed, Hemp Seed Butter and a line of Hemp Protein Powders at their new, certified organic state-of-the-art facility. They also produce Hemp Bliss® - the award-winning and first-ever line of organic non-dairy hempmilks. In addition to their own popular brand of hemp foods, Manitoba Harvest supplies many other leading consumer brands with nutraceutical and functional hemp food ingredients.
In February 2009, Manitoba Harvest partnered with Renewable Choice Energy to offset 100% of their facility's electricity with wind power offsets, and all of their facility's natural gas usage through carbon offsets. The program demonstrates Manitoba Harvest's strong commitment to sustainability, their support for wind power and renewable energy, and their dedication toward the fight against global climate change. To learn more, please visit www.manitobaharvest.com.
Hemp PRO 70 delivers 21g of protein and 800 mg of Omega-3 per 30 gram serving. Unlike most other protein powder concentrates and isolates on the market today no hexane solvents were used to make Hemp PRO 70. Health conscious label-readers will appreciate the brief ingredient list for Hemp PRO 70: hemp protein concentrate and natural plant extracts. Hemp Pro 70 is a rich & creamy hemp protein concentrate can be enjoyed shaken up in water or fruit juice and is offered in a 16-ounce jar for $29.99. Hemp Pro 70 is available at retail outlets across North America and at www.manitobaharvest.com. It is also offered in bulk quantities to other food and drink manufacturers.
Hemp Puts the POW! in POWDER
An important feature of Hemp PRO 70 is that it contains all of the essential amino acids at levels that contribute significantly to the human body’s requirements. In particular, hemp contains a high level of the branched chain amino acids that play a key role in the repair and growth of lean body mass – of particular importance to athletes. Of its impressive gluten-free protein total, hemp protein contains an amazing 66% of “edestin,” proteins which are similar to protein found in the human body and are pre-cursors to such vital body components as hormones, hemoglobin, enzymes and antibodies. Hemp’s edestin structure is the highest in the plant kingdom.
Not only is hemp one of the richest sources of protein in the plant kingdom, it also features plenty of other nutrients including chlorophyll, vitamins and omega-3 and -6 essential fatty acids (including the ‘super omegas’ GLA and SDA). Hemp PRO 70 also offers a high content of antioxidants in the form of alpha-, beta-, gamma- and delta-tocopherol and alpha tocotrienol.
Manitoba Harvest Hemp PRO 70 is easy for the body to digest and assimilate because it doesn’t contain gluten or added sugars, and it’s free of the enzyme inhibitor found in soy and other legumes and grains that can prevent protein absorption and cause bloating and digestive challenges. Unlike many other protein powders on the market today, hemp is not known to be an allergen for people with food sensitivities. Hemp PRO 70 has been made without the use of Hexane, a petrochemical commonly used to make soy and other protein isolates.
Food Industry Innovator Offers a Variety of Hemp Protein Powders that Suit Different Preferences
Manitoba Harvest’s innovative hemp protein powder line has evolved over the years and now offers a choice for everyone. First came Hemp Protein Powder (50%) - a powder with extra protein content (50%) created by milling and sifting hemp seed cake. Then, since the marketplace clamored for a product with more fiber benefits, Manitoba Harvest created Organic Hemp Protein & Fiber Powder by fine milling whole hemp seed cake. Last year, Manitoba Harvest added blending equipment to their new facility and introduced Organic Dark Chocolate and Organic Vanilla flavored protein powders. Now, Hemp PRO 70 offers all the benefits of a concentrated water-soluble protein powder.
“Often, due to peoples’ modern fast paced lifestyles, it is hard for them to have the time to prepare meals, so protein powders like Hemp PRO 70 are a very quick, convenient and tasty way for them to ensure they are getting a big boost of nutrients, despite whatever else they may eat during the day,” says Manitoba Harvest President and co-founder Mike Fata.
“People are becoming savvy about balanced nutrition and are learning about the many benefits hemp protein has to offer, as well as about the downsides that other protein sources may pose due to allergens, and byproducts and solvents present because of chemical processing,” says Mike Fata.
Manitoba Harvest - An Award Winning Hemp Foods Pioneer
Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the largest vertically integrated hemp food manufacturer in the world. The company mission is to create the healthiest hemp foods, to educate the public about healthy lifestyle choices and to support sustainable and organic agriculture. Manitoba Harvest produces cold-pressed Hemp Oil, Shelled Hemp Seed, Hemp Seed Butter and a line of Hemp Protein Powders at their new, certified organic state-of-the-art facility. They also produce Hemp Bliss® - the award-winning and first-ever line of organic non-dairy hempmilks. In addition to their own popular brand of hemp foods, Manitoba Harvest supplies many other leading consumer brands with nutraceutical and functional hemp food ingredients.
In February 2009, Manitoba Harvest partnered with Renewable Choice Energy to offset 100% of their facility's electricity with wind power offsets, and all of their facility's natural gas usage through carbon offsets. The program demonstrates Manitoba Harvest's strong commitment to sustainability, their support for wind power and renewable energy, and their dedication toward the fight against global climate change. To learn more, please visit www.manitobaharvest.com.
Tuesday, June 23, 2009
Scientists Discover Natural Calorie Reducer
Redpoint Corporation (OTCBB:RPBC - News), a company focused on the development of healthier foods and beverages and new approaches to the treatment of diabetes and obesity, announced today that it has identified an all-natural sweetness enhancer, RP44. Taste tests conducted by an independent research laboratory demonstrate that RP44 enables the reduction of up to 25% of the caloric sweetener content in product prototypes, while still maintaining the taste quality of the fully sweetened product. RP44 has demonstrated enhancement results with several common sweeteners including sucrose (sugar), fructose and high-fructose corn syrup. As a result of these studies, the Company has initiated development activities for RP44.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Redpoint’s sweetness enhancer is intended to be used in relatively small quantities in concert with nutritive sweeteners. It acts by amplifying the sweetness intensity thereby reducing the amount of nutritive sweetener required, while retaining the desirable temporal characteristics and “clean sweet taste” associated with sugar.
“Health and wellness trends continue to be major market drivers for our industry, creating consumer demand for natural solutions that can preserve the clean sweet taste of sugar while reducing calories,” commented Ray Salemme, CEO of Redpoint Bio. “We believe that the development of an all-natural sweetness enhancer, that can amplify the sweet taste of highly caloric sweeteners like sugar and high fructose corn syrup, can permit the development of new food and beverage products that require reduced amounts of these sweeteners. In addition, RP44 has the potential to reduce overall ingredient costs for manufacturers, along with creating healthier products for consumers due to lower calorie content.”
“The current demand for nutritious and dietary products places a premium on an all natural sweetener enhancer, especially if it can provide a 15 percent or greater reduction in caloric content without changing the fully sugared taste many consumers desire”, says Carolyn Merkel a Principal with Mariner Analytical, LLC, a firm that provides market research and technical consulting services to food and beverage companies.
Anticipated development activities for RP44 include safety studies to support regulatory filings in the U.S. and elsewhere. Redpoint intends to develop RP44 through the GRAS (Generally Recognized as Safe) determination/notification process. The GRAS process involves extensive testing to ensure safety in use and usually requires 12-18 months to complete.
“We have been very encouraged by the study results we have seen thus far,” continued Dr. Salemme. “We are continuing to test RP44 in various product applications and are also investigating the economics of manufacturing RP44 on a large scale. Based on what we know so far, we believe that RP44 has the potential to present a strong value proposition to food and beverage partners looking for natural sweetness enhancers.”
Redpoint intends to partner with ingredient suppliers and / or food and beverage companies, to develop and commercialize RP44.
Background: Healthier and Less Costly Food and Beverage Sweetened Products
According to Packaged Facts, the U.S. total sweetener market was approximately $3 billion in 2007. The United States Department of Agriculture shows that the U.S. consumption of sweeteners represents 6% of the market, making the global sweetener market approximately $50 billion. In some of the largest food categories such as carbonated soft drinks and confectionary products, sugar or high fructose corn syrup are the major ingredients and contributors to product cost of goods. The desire to reduce cost of goods will continue to drive interest in innovative technologies that offer the potential for reducing the amount and cost of sweetener across a wide range of products.
At the same time, it is increasingly recognized that the high consumption levels of caloric sweeteners like sugar and high fructose corn syrup are major contributors to disease. Both government and consumer groups have become increasingly alarmed at the increase in the rate of obesity in the population, and its related negative health consequences. The Center for Disease Control reports in its 2003-2006 National Health and Nutrition Examination Survey that there are more than 145 million overweight and obese adults and more than 23 million overweight and obese children and adolescents in the United States. Moreover, this phenomenon can be linked to certain chronic diseases including type-2 diabetes, high blood pressure, cardiovascular disease and certain cancers. This provides additional impetus for the development of products that can deliver the taste impact of sugar and high fructose corn syrup without the harmful effects of excess dietary calories.
In a perspective article appearing in the April 30, 2009 issue of The New England Journal of Medicine, two health experts stated that a tax on sugar-sweetened beverages may help curb obesity rates similar to how tobacco taxes have reduced smoking rates. The authors of the article, Thomas Frieden, the health commissioner for New York City, and Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University stated that “sugar-sweetened beverages may be the single largest driver of the obesity epidemic.”
Artificial sweeteners provide one means to reduce caloric intake and cost, particularly in sweetened beverages like soft drinks, confectionary products, and dessert foods. A report published by Global Industry Analysts shows the current worldwide artificial sweetener market at $3.5 billion, and predicts expansion of the market stimulated by a worldwide effort to combat obesity. Although there are several artificial sweeteners on the market, there is a continued desire to develop new products that can preserve the clean sweet taste and temporal profile of nutritive sweeteners (e.g. sugar and high-fructose corn syrup) while also reducing the caloric content. Furthermore, consumer demand for a natural solution to calorie reduction continues to increase.
About Redpoint Bio Corporation
Redpoint is utilizing its knowledge of the biology of taste and its relationship to metabolic processes to focus its research programs on the development of healthier foods and new approaches to the treatment of diabetes and obesity. Redpoint’s work in diabetes and obesity stems from the observation that taste signaling in the gastrointestinal tract is involved in important hormone secretion processes, thus leveraging Redpoint’s work on lingual taste modulation to important therapeutic applications. For more information, please visit the Company's website atwww.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
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