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宠物交换帖现在富裕以下宠物各一个：神奇的智慧之球，格噜噜，钢铁星弹，发热的魔力水晶，震荡的魔力水晶，发光的魔力水晶，夜刃豹幼崽，夜影幼苗，附魔三宠，乌贼希德。求交换炼金三宠，暗月兔子，迷你恨光，兰提克子嗣，兰德鲁的小巫妖，精灵龙宝宝。

像水滴一样的面包，第一次有冲动一定要尝试的产品！ Inspired by traditional Japanese Mizu Shingen Mochi, The Raindrop Cake is the product of New York City–based chef Darren Wong, making this intriguing Japanese cult dessert from mineral water and gelatin (or agar) and served with roasted soybean flour and sugar cane syrup. “It’s a light, delicate and refreshing raindrop made for your mouth” Im curious to taste it now!“There are very few foods that engage this many senses at the same time,” Wong says, “which is what attracted me to this dessert in the first place.”Photography by Tim Ireland Created byDarren Wong. Available at Smorgasburg

吃糖时你的身体会发生的事情！ This is what happens to your body when you eat sugar© Peter Dazeley via Getty Images We all know that sugar is bad for us, yet many of us still eat it - sometimes in large amounts - on a daily basis. However if you knew exactly what areas of the body sugar affects and which organs it harms, would it change your unhealthy ways? Sugar can have a myriad of affects on the brain. According to researchers, excessive sugar consumption can exacerbate depression and anxiety by causing energy spikes followed by crashes. It also messes with the neurotransmitters that help regulate our mood and could contribute towards dementia in later life. The online tool for Benenden reveals what else happens to the body when you overindulge on sugary snacks and drinks. According to researchers, the sweet substance can also play havoc with the kidneys, digestive system and genitals. In women, high blood sugar levels have been thought to contribute to recurring bouts of yeast infections such as thrush. In men, it can be responsible for erectile dysfunction and lack of sex drive. Meanwhile in children, sugar can affect the heart, bones and immune system. And, of course, it contributes to obesity. Currently, the recommended daily sugar intake for adults is 30 grams per day, however many people are consuming almost double this amount - the current average daily intake is 58.8 grams. 11 easy food swaps to cut your sugar intake

阿果安娜视频简介视频来自：http://tieba.baidu.com/mo/q/checkurl?url=http%3A%2F%2Fv.qq.com%2Fpage%2Fj%2Fw%2Fq%2Fj0150hrf1wq.html%3F__t%3D1%26ptag%3D1.qq%26_out%3D9&urlrefer=f8cb80ac4609023086e9b3ffac3bf80c AGRANA 是一家位于奥地利的国际性公司。AGRANA活跃于欧洲食糖和淀粉市场以及世界水果市场上。在这些市场中，我们致力于占据农产品原料工业精炼领域的主导地位。战略通过发展和效率确保公司的持续增值。在我们的核心业务（食糖、淀粉和水果加工）方面，我们希望成为客户积极可靠的合作伙伴。市场绩效我们将农产品原材料加工成高品质的食品以及工业应用的技术产品。我们的服务范围从生产工业用半制成品到提供咨询服务，并向工业和贸易企业供应产品。客户导向我们不仅为客户提供产品，同时也提供客户所需要的服务。我们凭借高品质的产品和专门的服务，超越我们的竞争对手。我们是一家具有创造性、灵活性、责任心的企业，始终努力为我们的产品开拓新的市场领域。我们凭借自身的创新、研究和发展能力，以及符合客户需求的产品，领导市场的走向。管理层与员工我们每一位员工都深知我们是一家国际性集团公司。诚信、追求成功和社会意识将我们紧密联系在一起。我们促进信息交流和沟通、培训和员工发展。我们鼓励员工认真负责并胸怀企业精神去思考和行动。每位员工都担负着自我发展的责任。我们的管理层为所有员工提供机会和支持。员工的发展与业务目标保持一致。在我们企业里，每位员工都有重要的角色，对他们的工作、能力和职责每天都有新的要求。合作与信任是我们的工作和领导方式。灵活性和团队凝聚力深深铭刻在我们内部的管理形式和结构上。高层管理人员是根据业绩来付于薪资。环境意识尊重自然环境的理念深深影响着我们的行动和决定。我们的产品采用纯天然原料，并根据现代化的生态知识进行研发、生产，可生物降解而且不会对环境造成危害。我们特别注重员工的健康与安全。产品安全经过认证的高产品标准确保了我们产品的安全性。我们特别重视并不断提升所生产食品的卫生与质量标准。为保障客户利益，我们承诺，由我们制造的产品均可追溯到其天然原产地。

健康饮料之SMOOTHIES！ YOU ARE WHAT YOU EAT! Maybe you read our New Product Recommendations which are centered around the hot topic of smoothies or you gained new insights on Kale, another trend food and thought how great it tastes when used in a smoothie?Green Smoothies have become really popular over the past few years and continue to increase their share of the beverage market. The market will continue to grow as “Clean eating” and “Naturality” are two of 2015’s most important keywords in the nutrition sector and clean eating trend pioneer Tosca Reno is advocating a simple philosophy with the slogan, “you are what you eat.” She is also not the only one who is convinced that nutrition has a large impact on our overall health. In the past, the consumer mindset separated medicine and food, but nowadays this wildly held thought process or belief is rapidly changing!Instead of turning to dietary supplements, health-conscious consumers prefer a maximum transparency and want to know what they eat and which ingredients are in their food. Many of these consumers are focused on nutrition, health and fitness but actually do not like to eat their veggies. So smoothies became their (mostly) “green weapon” of choice. At AGRANA Fruit, we recognize three smoothie groups: classic fruit smoothies, smoothies with dairy products, and the next generation of smoothies: those enhanced with herbs or superfoods. This includes, for example, green smoothies, which are still in fashion. Many celebrities swear by these fruit-and-vegetable drinks, which are full of amino acids, vitamins, trace elements, minerals and antioxidants. In contrast to the health-conscious consumer it’s important to understand the obesity epidemic and the impact it’s having on global health care. Manufacturers take the opportunity to develop new products in the smoothie segment that could support healthier lifestyles and ultimately contribute to the fight against obesity. Some of the most important health benefits are: high vitamin intake, weight loss, more energy, less snacking, better skin and improve of digestion. Now let’s take a closer look at the new range of smoothies which will hit shelves and foodblogger kitchens soon: smoothies with added herbs & superfoods and white smoothies! Consumers also want their food choices to improve their physical condition, such as energy level or sleep quality – the addition of herbs or superfoods is a logical conclusion to that.Our top 5 herb-recommendations for smoothies are: rosemary (high in antioxidants) mint (for a fresh breath) basil (detox) thyme (anti-fungal) cilantro (detox) If you want your smoothie to be “super” then we recommend adding chia seeds (high content of fatty acids), flax seeds (fatty acids and fiber), avocado (contains almost 20 vitamins) or camu powder (vitamine c). For those who have had their fill of the green smoothie, we recommend its little brother, the white smoothie. It is made of fruit, water and raw saturated fats such as coconut puree or coconut oil (for coconut fans, we recommend the main topic of our past Trend Blog). So smoothies are still on the rise with more and more options that are sure to meet the needs of a variety of consumers. We love that consumers all over the world are open to try new combinations of fruits and herbs or superfruits and are curious what new products will be created this year.

新品开发推荐之——各种柑橘类的开发 USA: At the moment, the USA is getting especially creative with breakfast by mixing cranberries and orange zest into oatmeal.China: China is showing us its fruity side by adding the refined flavor of orange zest to lemon curd.Europe: Europe is discovering the freshness of yogurts with green tea, lemon & lime flavors. Sour is fun!Mexico: Mexico is keeping its taste in fruit exotic and has declared mango-orange to be the fruit combination of 2015.Brazil: Brazil is inspiring us with especially refreshing combinations like pineapple and lime zest, raspberry and lemon and – our favorite – watermelon and lime.Russia: But Russia also likes to improve mint or green tea with lemon. Spoonable yogurt and cheese desserts are especially suitable for a fresh kick of lemon.Belarus and Ukraine: Citrus fruits are used here for their special kick desserts, such as with lemon-filled glazed cheese.Standardized sourcing is considered one of the key elements to success at AGRANA Fruit. We can offer high end products like a broad selection of citrus fruit preparations thanks to our worldwide network. Find out more in our product finder.

带壳植物的种子是超级食物的一种！ WHY CONSUMERS LOVE SEEDS While few things beat a lasting balanced diet, there are an elite group of so-called superfoods that can add a boost to your nutritional wellbeing. While in the last years chia seeds have well deserved and earned position in the consumers diet, now we are seeing an increase in seeds including sunflower, pumpkin and flaxseeds. Seeds in general contain a significant amount of nutrients including calcium, protein, iron, omega-3 and 6.Today more and more consumers understand the benefits of seeds and seek convenient opportunities on the shelves of supermarkets ultimately creating huge opportunities for marketing new products. Another plus is that seeds fall within the guidelines of most dietary restrictions including gluten free, dairy free, paleo and vegan. Also choosing seeds is a safer option to avoid allergic reactions like the ones many people have developed to nuts. These reasons are increasingly encouraging brands in a wide variety of categories to use them in their new products. Conveniently this trend also goes well with the consumers increasing interest in breakfast – the most important meal of the day.The number of global food & drink products containing seeds grew by a healthy 109% between 2012 and 2014 with continued growth in 2015. Most products can be found in the bakery and snacking aisles, but more and more are being developed for the dairy sections. The number of global yogurt launches containing seeds increased by more than 200% between 2012 and 2015. Most innovations have been in the US and UK, though both Germany and New Zealand have recorded a spike in activity. (Source: Report Mintel, July 2015).When we have a closer look at the growing interest in seeds, including pumpkin seeds, sunflower seeds and flaxseeds we can also monitor an increase among different product categories but the rise in dairy is especially high. According to Mintel the number of new product launches, including either one or a combination of these seeds, has doubled between 2013 and 2015. INCREASE IN PUMPKIN, FLAX AND SUNFLOWER SEEDSSource: Mintel, all food groups, ingredients: sunflower seeds, pumpkin seeds, flaxseeds, either in combination or as single seed, all countries, GNPD 2012-2015 It’s also important to mention the nutritional value found in flaxseeds, pumpkin seeds and sunflower seeds including healthy fats, protein and fiber - a nutritional trinity. But recently seeds have also been discovered in the indulgent product segment of yogurts – due to their crunchiness and texture. Consumers also love seeds in dairy due to feeling of satiety – it gives the sensation of something to chew on. Seeds in combination with dairy products offer consumers an attractive combination of nutrition, flavor and texture. They also help to support a brand’s positioning eg. on health – including gut health and and there is the added trend of indulgence – specifically related to flavor combination and texture.The development of new products and innovations represent an integral part of AGRANA’s fruit preparation business. More than 50 R&D and marketing specialists worldwide are working on delivering the latest trends and concepts to our customers. Get inspired by our NPD recommendations from our team all around the glob

怎么这么慢呢？我转钱进入秒到账我转出到绑定的农行说是最晚28晚上0:00到账，今天一看还在处理中！！什么意思啊？太让人失望了这个速度！！！！！！！！！！现在已经29号了亲们！！！！！！

世界前5排名的冰淇淋

rather positive Outlook The European Commission reports a 'rather positive outlook' for the dairy market, with big potential for exports following the end of milk quotas on March 31, 2015. Roger Waite, Commission spokesman for agriculture and rural development, told DairyReporter.com it has been following the milk sector closely to ensure a smooth transition to a post-quota era. Its latest report is optimistic about the future. 'In world markets, there is likely to be a significant increase in demand, in particular in Asia,' he said. 'Significant demand' 'Producers elsewhere in the world - US, New Zealand - for various reasons are limited in the amount they can respond to this. So when the EU gets rid of quotas, there's significant demand, and yes we can expand and take on new markets. 'The EU dairy market is in a good situation, particularly in terms of these opportunities for more exports. This is not just for butter and skimmed milk powder: there is also the cheese sector in particular - we are the world champions in cheese.' Although the Commission has a positive outlook, it remains cautious because the removal of quotas will be a big change. In particular, preventing a repeat of the 2009 milk crisis has to be considered. 'The crisis situation [with the removal of quotas] would be that we suddenly find prices plummet, because liberalization sees a mass increase of production that can't be exported,' Waite said. 'The concern is the people worst affected are not those that have expanded, but those in sensitive regions. 'This might be milk producers in the mountains somewhere, where the dairy sector plays an enormous social role [such as employment]. That's what we're worried about. 'Markets are always unpredictable. You can't be totally prepared, but we should be in a better situation to see problems coming than we were in 2009. 'From our perspective we feel we've improved the situation, and will listen if there's anything more to do.' Preventing another crisis Waite says the Commission is looking ahead over the long term - an important lesson from the 2009 crisis. A European Milk Market Observatory was launched in April to provide market transparency and track changes in the post-quota market, to warn if a crisis looms. The observatory is open to all members of the supply chain, as well as policy makers and the Commission. Another measure is the Commission's 'milk package', which was adopted in 2012 to prepare the sector for a more market-orientated and sustainable future. Member states have the option to make written contracts between milk producers and processors compulsory, and farmers have the possibility to negotiate contract terms including the price of raw milk collectively via producer organisations. The report says contracts between farmers and processors have been made compulsory in 12 member states (Bulgaria, Croatia, Cyprus, France, Hungary, Italy, Latvia, Lithuania, Portugal, Romania, Slovakia and Spain), while in some others (Belgium, United Kingdom), codes of good practice have been agreed between farmers and processor organisations. The Commission reports it is addressing concerns regarding the capacity of the EU regulatory framework to deal with extreme market volatility or a crisis situation after the end of quotas. Ensuring a balanced development of milk production across the EU is another issue to address. Milk quotas were introduced in the EU in 1984 to address the problem of over-production in the region. Although Waite agrees a crisis following the removal of quotas looks unlikely, with export possibilities boding well for European producers, he warns against complacency. 'Past experience shows it only needs one food scandal somewhere,' he said. 'But we remain optimistic, the future of the dairy sector is fairly positive.'

DIY Barbecue Sauce for Father's Day Grilling Today: Fire up the smoker — Phoebe Lapine of Feed Me Phoebe is sharing a wholesome barbecue sauce for ribs, chicken, and everything in between. My friend Tom recently made the distinction between primary and secondary condiments. I laughed at him at the time, imagining the color wheel from my third grade art class with the holy trinity of mayo,mustard, and ketchup and all the sauce gradations in between. But he does have a point. Out of all the secondary condiments — those condiments constructed from other condiments — I’d argue that barbecue sauce needs the most streamlining. It’s made up of two primary condiments (ketchup and mustard), but it also contains a whole host of other products with long ingredient lists — all of which would probably benefit from their own small batch-ification. More: Primary or not, these 11 burger condiments are always first in our hearts. For my simplified take on homemade BBQ sauce, I used honey as the main sweetener. To cut down on the other primary condiments, I used tomato paste instead of ketchup and just a smidge of Dijon and Worcestershire sauce (omit the latter if you’re a vegetarian). This is a rich, tomato-based recipe like they do it down in Texas, so I kicked it up with some dried Chipotle chiles. You can substitute canned chipotles in adobo if you can’t find them dried, but if you’re going through the trouble of making a condiment from scratch, it’s worth leaving that extra can on the shelf and tracking down the real deal. The resulting sauce is smoky, tangy, fiery, with just enough sweetness to balance out the other flavors. It’s perfect as a glaze for pork tenderloin and ribs (and even tofu!), or as an extra condiment for your burgers, should you feel so inclined. Smoky Chipotle-Honey BBQ Sauce Makes 1 1/2 cups 1 to 2 dried chipotle chili peppers (depending on how spicy you want your sauce) 1 tablespoon canola oil 1 small yellow onion, diced 4 cloves garlic, minced 6 ounces tomato paste 1/4 cup freshly squeezed lemon juice 2 tablespoons Worcestershire sauce (optional) 2 tablespoons honey 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon sea salt 1/2 teaspoon smoked paprika Bring a kettle of water to a boil. Place the peppers in a shallow bowl, then pour over enough boiling water to cover them. Cover the bowl with a plate to lock in the steam. Allow the peppers to sit until they’re supple and rehydrated, about 20 minutes. Remove the peppers and reserve the soaking liquid. Cut the stems off the peppers and remove the seeds and ribs with your fingers; discard them. Roughly chop the peppers and set them aside. Meanwhile, heat the oil in a medium saucepan. Sauté the onion over medium-high heat until it’s soft and just beginning to brown, about 6 minutes. Add the garlic and cook 2 minutes more. Stir in the tomato paste, diced peppers, and 1/2 cup of the reserved soaking liquid. Cook over medium heat until thickened, about 5 minutes. Add the remaining ingredients and simmer 5 minutes more, or until the sauce is the texture of ketchup. Transfer your sauce to a food processor or blender and purée until smooth. Taste for seasoning, and add more salt as necessary. Store it in an airtight container in the fridge, and use it liberally on pulled pork,chicken fingers, or ribs; it will last for up to a month.

Blueberries + Lavender Each of these delightful tartlets comprises three distinct parts: a cornmeal crust; whipped cream infused with dried lavender for a floral, slightly minty kick; and a topping of firm blueberries and (dried or fresh) lavender. The assembly is easy; it can even be child’s play if you have a willing little companion. Mini Blueberry-Lavender Cornmeal Cream Tarts Cream 1 cup heavy cream 1 1/2 teaspoons fresh or dried lavender, plus more for serving Crusts 1 cup all-purpose flour, plus more for dusting 1/4 cup finely ground cornmeal 1 tablespoon plus 1 1/2 teaspoons sugar 1/2 teaspoon coarse salt 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 2 tablespoons ice water Filling 2 tablespoons sugar 1/4 vanilla bean, seeds scraped 1 to 2 cups fresh wild or regular blueberries or huckleberries 1. Cream: Bring cream and lavender just to a boil in a small saucepan. Remove from heat, cover, and let cool completely. Refrigerate until well chilled, up to 2 days. 2. Crusts: Pulse flour, cornmeal, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse crumbs. Add yolk and ice water and pulse until dough comes together, then knead until very smooth and combined. Pat into a disk, wrap in plastic, and refrigerate at least 30 minutes or overnight. 3. Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a little more than 1/8 inch thick. Cut out 4-inch circles, gathering scraps and rerolling dough once. Fit into twelve 2 1/2-inch-diameter tartlet pans, making sides thicker than bottoms. Place pans on a rimmed baking sheet and freeze until firm, about 30 minutes. 4. Preheat oven to 350 degrees. Bake on baking sheet until golden brown, pressing down often on centers as they puff up, about 25 minutes. Let cool completely. 5. Filling: Pass cold lavender cream through a fine sieve into a mixing bowl. In a small bowl, mix sugar and vanilla-bean seeds with fingers until combined. Add to cream and whisk with a mixer on medium speed until soft peaks form. Dividing evenly, dollop cream into tart shells, top with blueberries and lavender, and serve. More from Martha Stewart: Quick, One-Pot Meal Ideas To Feed the Whole Family 41 Beyond Delicious No-Bake Dessert Recipes

Plums + Roses A rose is a rose is a rose … until you pair its delicate fragrance with plums, at which point it creates a sublime dessert. For this tart, rose water is sprinkled onto a mixed bunch of cut plums; the aromatic filling is then topped with a brown-sugar crumble before baking. Pair with aplum-rose sorbet. Rose-Scented Plum Crumble Tart Crust 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1/8 teaspoon coarse salt 1 stick cold unsalted butter, cut into small pieces 2 large egg yolks 1 tablespoon ice water Filling 2 pounds mixed small plums, halved and pitted 1/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 tablespoons cornstarch Pinch of coarse salt 1 teaspoon rose water Crumble 1/4 cup packed light-brown sugar 4 tablespoons unsalted butter, room temperature 1/2 cup all-purpose flour 1/4 teaspoon coarse salt Plum-Rose Sorbet, for serving (optional) 1. Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Add yolks and ice water; pulse until dough comes together. Pat into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight. 2. Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to a rough 13-inch round, about 1/4 inch thick. Fit into an 11-inch fluted tart pan with a removable bottom. Fold over and tuck overhanging edges into pan. Freeze until firm, about 1 hour. 3. Filling: Toss to combine plums, both sugars, cornstarch, salt, and rose water in a bowl. Spread in tart shell in a single layer. 4. Crumble: Combine brown sugar, butter, flour, and salt in a bowl and mix with fingertips until clumps form. Crumble evenly over filling. 5. Preheat oven to 400 degrees with rack in lower third. Bake on a rimmed baking sheet until juices are bubbling and topping is browned, about 50 minutes. Let cool completely. Tart is best served the day it’s made, with sorbet.

Peaches + Chamomile Peaches + Chamomile The mild sweetness of chamomile, a dainty little flower, is a nice counterpoint to the fruit’s lusciousness. A brew of sugar, water, and dried chamomile is used to poach the peaches, which are then nestled on top of sweetened sour cream in a fluted rectangular shell. We also seasoned the dough with the ground buds from chamomile tea bags. Chamomile-Peach Tarts Peaches 1 cup sugar 1/4 cup dried chamomile blossoms (from 10 to 12 tea bags) 3 ripe peaches, halved and pitted Crusts 2 sticks unsalted butter, room temperature 1/2 cup plus 2 tablespoons sugar 4 large egg yolks 3 cups all-purpose flour 1/2 teaspoon coarse salt 8 teaspoons chamomile tea (from 8 bags) Filling 1 1/2 cups sour cream 6 tablespoons sugar Fresh chamomile flowers (unsprayed), for serving 1. Peaches: Bring 6 cups water, sugar, and chamomile blossoms to a boil in a medium pot, stirring until sugar is dissolved. Boil gently until reduced slightly, about 10 minutes. Remove from heat and let cool 1 hour. Strain out solids, then return liquid to pot and return to a simmer. Add peach halves and cover with a parchment round. Let simmer 3 minutes, then remove from heat and let peaches cool completely in liquid. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. 2. Remove peaches from liquid, peel, and cut each half into fifths. Pass liquid through a fine sieve and measure out 1 1/2 cups. Return peaches to remaining liquid. Transfer 1 1/2 cups liquid to a pot; bring to a boil and reduce until syrupy (about 2 tablespoons), about 15 minutes. Let cool completely. 3. Crusts: Meanwhile, combine butter and sugar with a mixer on medium speed until smooth, about 3 minutes. Add egg yolks, then flour, salt, and tea; mix until dough just starts to come together. Dividing evenly, press dough evenly into bottom and up sides of two 4-by-13-inch rectangular tart pans with removable bottoms. Refrigerate until firm, about 1 hour. 4. Preheat oven to 375 degrees. Bake crusts until golden brown, pressing down centers of tarts if puffing up, about 20 minutes. Let cool completely. 5. Filling: Stir together sour cream and sugar in a bowl and spread in bottom of crusts, dividing evenly. Remove peaches from liquid and blot dry. Dividing evenly, arrange peaches over filling; drizzle with reduced syrup. Serve immediately, topped with chamomile flowers.

Blackberries + Oregano Blackberries + Oregano If you’re using oregano only in savory dishes, you’re missing out. We mixed chopped fresh oregano (it’s less pungent than the dried herb) with blackberries for a fragrant and sweet filling. The top crust is made by overlapping disks of pâte brisée, shaped with a fluted round cutter to echo the fruit’s silhouette. Blackberry-Oregano Pie If your food processor is not large enough to hold the entire amount of dough, divide the ingredients in half and make the recipe in two batches, then combine the doughs before dividing into thirds. 4 cups plus 2 tablespoons all-purpose flour, plus more for dusting 2 teaspoons coarse salt 3 sticks cold unsalted butter, cut into small pieces 3/4 cup ice water 7 cups blackberries (about 2 pounds) 1 tablespoon fresh lemon juice 3/4 cup granulated sugar 1 tablespoon finely chopped fresh oregano 1/4 cup cornstarch Pinch of coarse salt 1 large egg, lightly beaten Coarse sanding sugar, for sprinkling Sweetened whipped cream, for serving 1. Crust: Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Divide dough into thirds, pat into disks, and wrap each in plastic; refrigerate at least 1 hour or overnight. 2. Let dough stand at room temperature until pliable. Roll out 1 disk on a lightly floured surface to an 11-inch round, about 1/4 inch thick. Fit into a 9-inch pie plate. Trim overhang to just beyond rim of pie plate; tuck under to create a neat edge all around. Refrigerate until firm, about 30 minutes. 3. Meanwhile, roll out remaining 2 disks of dough to just under 1/4 inch thick; freeze on 2 baking sheets until firm, about 30 minutes. Using a 1-inch fluted cookie cutter, cut out as many rounds as possible from sheets of dough (rerolling and cutting out scraps once). Return cutouts to freezer. 4. Filling: Toss blackberries with lemon juice, granulated sugar, oregano, cornstarch, and salt in a bowl. Transfer to piecrust. Brush edge of piecrust with beaten egg and arrange overlapping rounds of dough on top of edge. Continue overlapping rounds to cover entire top. Freeze 1 hour. 5. Preheat oven to 400 degrees with a rack in lower third and a baking sheet on rack below. Brush entire top of pie with egg wash and sprinkle with sanding sugar. Bake 30 minutes. Reduce heat to 375 degrees and continue to bake until juices are bubbling near center (if browning too quickly, tent top or edge with foil), about 1 hour more. Let cool completely, at least 6 hours or overnight. Serve with whipped cream.

Red Berries + Lemon Basil Farmers’ markets are at their most sumptuous during the warm-weather months, when fruits are abundant, flowers are voluptuous, and herbs are as fresh as can be. Inspired by the season’s sun-kissed flavors and heady fragrances, we created pies and tarts that mingle sweet fruits with aromatic edible plants. Consider this an ode to summer’s gorgeous bounty. Related: Brunch Recipes to Try This Weekend Red Berries + Lemon Basil A few handfuls of raspberries, strawberries, and elderberries tossed in sugar rest atop a chilled custard infused with lemon basil. The herb, with its citrusy note, brightens the silky, rich filling. Lemon-Basil Custard Pie with Red Berries Crust 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon coarse salt 1/2 teaspoon sugar 1 stick cold unsalted butter, cut into small pieces 2 to 4 tablespoons ice water Filling 1 cup milk 1 cup heavy cream 2 lemon-basil sprigs, plus more, with flowers, for serving 5 large egg yolks 1/4 cup sugar 2 teaspoons cornstarch 1/8 teaspoon coarse salt Berries 10 ounces fresh strawberries, hulled and sliced (about 2 cups) 8 ounces fresh raspberries, halved or cut into thirds if large (about 2 cups) Fresh elderberries or currants, kept in clusters (optional) 1/4 cup sugar 1. Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Pat dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight. 2. Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate, fold over edge, then crimp. Freeze until firm, about 1 hour. 3. Preheat oven to 375 degrees. Line pie-crust with parchment and fill with weights or dried beans. Bake 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes. Let cool. 4. Filling: Meanwhile, bring milk, cream, and lemon basil just to a boil in a medium pot. Remove from heat, cover, and let steep at least 2 hours (or overnight in the refrigerator). 5. Preheat oven to 350 degrees. Return milk mixture to a simmer; remove lemon-basil sprigs. Whisk together egg yolks and sugar in a bowl, then whisk in cornstarch and salt until mixture is pale and thick, about 2 minutes. Slowly whisk in hot milk mixture until smooth. Pass mixture through a fine sieve into piecrust; skim any foam from surface with a spoon. Bake just until set in center (if browning too quickly, tent edges with foil), about 30 minutes. Let cool completely. Refrigerate until chilled, at least 4 hours or up to overnight. 6. Berries: Gently toss strawberries, raspberries, and elderberry clusters with sugar in a bowl. Let stand until juicy, about 5 minutes. Spoon berries and juices over chilled pie, top with lemon-basil flowers, and serve.

Pecan Deluxe Candy (Europe) Pecan Deluxe Candy (Europe) has invested in a 300,000 Yamato multihead check weigher, which can operate up to 100 bags per minute, to meet increasing demand for inclusions in products such as ice cream, desserts, cookies and donuts. The investment will increase the company's bagging capability by up to 400% and reduces the time frozen goods are exposed to ambient conditions. The transition time can be adjusted for delicate products or 150mm width bag sizes to 60mm for sachets. Cold extrusions plant Graham Kingston, MD, Pecan Deluxe Candy (Europe), told FoodProductionDaily it plans to move to a bigger factory in Leeds by October next year because it has outgrown its current facilities. The company celebrates the one year anniversary of its European cold extrusions plant this month and received the BRC (British Retail Consortium) food safety Grade A certification this week. 'The Yamato system was constructed to Pecan Deluxe's bespoke specifications and follows another investment in a European cold extrusions plant last year,' he said. 'The multihead weigher caters for individual portions, from as little as 8g to 2kg. It's the first time we worked with the Japanese manufacturer. It pitched for the business alongside several companies and we gave them the specification of what we needed. 'The previous technology was from the archives, it was over 30 years old. We had to buy a bigger machine to secure our contracts. We couldn't risk having it break down. This check weigher gives us a very precise weight of each of the bags.' Popping candy Kingston said the equipment will be utilised for its QSR (Quick Service Restaurant) customers and food manufacturers looking to do small portions of inclusions which go as a component of another product, for example, a sachet of popping candy which goes into a shake or over a desert, small portions of fudge within a cake mix, or sprinkles for donuts. 'We offer the most varied product range of specific sized bespoke flavours and textures. We add value to basic products such as changing the texture and flavour of plain ice cream with special components to enhance the taste experience for the consumer,' he said. 'We work with some of the biggest brand confection firms in the industry because they have such massive production runs, they can't do it themselves. Similarly, most food service outlets can't handle bulk packaging formats so we produce a smaller specific size, which is suitable for optimal use and they can tip them into dispensers. 'We are a niche provider of those kinds of products so we can be more flexible and get more specifications for applications, for enhancement, decoration, and texture. Products include cookie dough, caramel cups and mini chocolates. 'The biggest changes we've seen over the years are allergen segregation such as nuts, genetically modified ingredients, certification of products, Fairtrade and a move to provenance to show where raw materials have come from. We have to be very astute as to what regulations are in force.' Cookie dough trend Kingston added the biggest trend from the US which is taking hold across Europe right now is the ability to make cookie dough - taking mixing bowl ingredients, which are traditionally used to make cookies, and using it as a desert in its own right without being baked. 'This is where our purpose built cold extrusion facility comes in, to produce different sizes, shapes and flavour profiles of white chocolate dough. Consumers buy in bulk, or in a different frozen format, some people use the dough to bake it into cookie or put it into ice cream and deserts,' he said. 'Now, with our BRC Grade A certification we can continue doing business on a blue chip scale with large global customers around the world. We currently have a plant in Dallas, US, Thailand and the UK. These also serve our other markets in Europe, Russia and the Middle East. 'We started producing halal products for our Middle East customers two years ago and moved away from pork gelatine into beef gelatine for marshmellows which is accepted by the halal community.'

也许是好消息 The US Food and Drug Administration (FDA) has denied taking steps to prohibit the traditional use of wooden aging boards and shelves by artisinal cheese makers. Responding to opposing reports, the FDA yesterday issued a statement insisting it is 'not prohibiting or banning the long-standing practice of using wood shelves in artisanal cheese.' 'Nor does the FDA Food Safety Modernization Act (FSMA) require such action. Reports to the contrary are not accurate.' In a January 2014 letter to the New York State Department of Agriculture and Markets' (NYSDAM) Division of Milk Control and Dairy Services, the FDA Center for Food Safety and Applied Nutrition (CFSAN) stated that 'the use of wooden shelves, rough or otherwise, for cheese ripening does not conform to cGMP requirements.' Months on, the FDA says that it was a 'responsive letter' and that it 'was not intended as an official policy statement.' 'The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue,' said a additional statement. 'Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.' While no policy has been introduced, the FDA still has concerns about the use of wooden boards and shelves. The FDA even took to Facebook to spread the word. 'Adequately cleanable' In its letter to the NYSDAM Division of Milk Control and Dairy Services, CFSAN cited FDA regulation 21 CFR 110.40(a) which states 'all plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained.' It added that wooden boards and shelves cannot be adequately clean or sanitized, which is 'particularly important in facilities where persistent strains of pathogenic microorganisms like Listeria monocytogenes could be found.' 'The porous structure of wood enables it to absorb and retain bacteria, therefore bacteria generally colonize not only the surface but also the inside layers of wood,' said the letter. 'The shelves or board used for aging make direct contact with finished products; hence they could be a potential source of pathogenic microorganisms in the finished products,' it added. CFSAN also claimed that since 2010, Listeria monocytogenes has been found during more than 20% of inspections of artisanal cheesemakers. It said, however, that it 'does not have data that directly associates these instances of contamination with the use of wood shelving.' The American Cheese Society (ACS), which represents the interests of those involved in the trade of US-made artisanal and specialty cheese makers, jumped on this point. 'For centuries, cheesemakers have been creating delicious nutritious, unique cheeses aged on wood,' it said in a statement issued yesterday. 'Today's cheesemakers - large and small, domestic and international - continue to use this material for production due to its inherent safety, unique contribution to the aging and flavour-development process, and track record of safety as part of overall plant hygiene and good manufacturing practices. No foodborne illness outbreak has been found to be caused by the use of wood as an aging surface,' the ACS statement continued.

Strawberry Rhubarb Sangria Takes the Edge Off Tax Day The beauty of sangria? If you opt for cheap wine, no one will be the wiser (in fact, some say it’s better that way!). Perfect for days when your wallet feels especially light — and your nerves especially fraught. Related: Quick, One-Pot Meal Ideas To Feed the Whole Family 1/4 cup sugar 1/2 cup water 2 rhubarb stalks, cut into 1/2-inch pieces 1/2 cup fresh orange juice (from 1 orange) 1 orange, halved and cut into 1/4-inch slices 1 pint strawberries, hulled and quartered 4 cups (32 ounces) chilled seltzer 1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco Ice Related: Grilled Cheese Recipes for Grown-Ups 1. In a small saucepan, combine sugar and water. Bring to a boil, add rhubarb. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes. 2. Meanwhile, in a pitcher or large bowl, combine orange juice, orange, and strawberries. To serve, add cooled rhubarb mixture, seltzer, sparkling wine, and ice. More from Martha Stewart: 22 Chicken Dinner Recipes in Less Than 30 Minutes 47 Ways to Maximize Space in Your Kitchen Delicious Desserts in 15 Minutes or Less 14 New, Lighter Comfort Food Ideas

食品商品在扩张 Coveris Rigid has started producing polypropylene (PP) trays for fresh food packaging in Poland as it plans to expand its extrusion and forming manufacturing facilities. The company, formerly known as Paccor, built a factory in Siemianowice Śląskie, in 2000, focusing on thin wall rigid plastic pots for the margarine and dairy industries and has extended its offering to ice cream, fresh meat and produce market segments. Green salads Joanna Grochowska, marketing and development director, Coveris Rigid Polska, told FoodProductionDaily it wanted to move from polystyrene to PP trays to meet market demand. 'PP trays provide better presentation, resistance in a whole supply chain and longer shelf life for fresh meat and poultry,' she said. 'We captured a market growth as well as a major change which we faced during last year. The model changed from retail-packed products to industrially packed fresh red meat and poultry. The rigid plastic trays meet the requirements of both industrial and retail business partners.' Coveris Rigid products include printed and sleeved pots as well as DuoSmart, a combination of the appearance of paper cups with the functionality of polymers. Customers include Unilever, Danone and Zott. Since 2013, the company has been developing products for pre-packed soft fruit, fresh cut, green salads and other produce. Market growth 'We see a growth potential within this market so we will continue to develop a product range for different fresh food applications. We also plan to invest in extrusion and forming manufacturing in both our factories in Poland, Skierniewice and Siemianowice,' said Grochowska. The PP trays were designed by the Coveris Rigid R&D department based on market research and input from its business partners. They come in dimensions of 182 x 142mm and two depths: 50mm and 70mm. The launch was preceded by tests to customize the shape and functionality of the trays and they are available in blue, black or transparent colours to enhance the visible freshness appeal of the product on the shelf. Grochowska said the firm is now creating a range of soft fruit punnets following feedback across the European market and other sizes of PP trays and PET/PE trays are under development. 'We are building up our market presence with rigid PET/PE sheets for From-Fill-Seal applications,' she added. 'This fits well with top lidding films offered by the Coveris Flexibles Division. In Poland we see a growing demand for this and the key issue is to protect the fresh food and make the shelf life longer so the trend is functional, protective packaging.'

Photo credit: Everyday Food “She’s my cherry pie Cool drink of water such a sweet surprise Tastes so good makes a grown man cry Sweet cherry pie” Agreed! Cherry pie—especially now, when stone fruit is coming into season—is the best. The sign of summer. The dessert so good it makes us proud to be American. Actually, maybe Warrant was talking about something else. But whatever. Pie! Here’s why this recipe made the cut for Your First: You can use a store-bought crust if making your own it just too much, and you don’t have to learn to blanket (and certainly not lattice) atop of the filling. Instead, the roof of this tart, sweet house is made with a mixture of flour, salt, sugar, butter, and almonds, that you pulse together and scatter over the pie by hand. Stick it in the oven and just over an hour later, you’ve made sweet cherry pie. Cherry Pie with Almond Crumble by Everyday Food Serves 8 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface 3/4 cup granulated sugar 1/2 teaspoon fine salt, divided 6 cups fresh cherries, pitted and halved, or jarred cherries, drained 1 teaspoon pure vanilla extract 1 homemade or store-bought pie crust in a deep-dish 9-inch plate 1 large egg white, lightly beaten 1/2 cup light-brown sugar 1 stick cold unsalted butter, cut into pieces 1/4 cup almonds Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture. In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling. Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature.

There’s nothing quite like an edible job perk. The Google kids glugsparkling water to their hearts’ content. Facebook employees chow down on free fancy lunches such as lemongrass-beef rice noodle bowls and grilled chicken tikka. Here at Yahoo, we also get free lunch (there is such a thing!) but a new arrival at Twitter, Buzzfeed, Gilt, and Gawker is inspiring workplace envy—kegerators of iced coffee. Yes, machines that dispense iced coffee on tap. They’re made by New York–based company Joyride, which brothers David, Adam, and Noah Belanich founded in 2010. According to Joyride’s website, the coffee is made with a “brewed-to-order, Latin based, cold brew concentrate" that’s "smooth [and] chocolaty [but] lacks typical coffee-like acidity.” Remember, cold-brewed coffee isn’t just hot-brewed coffee with some ice cubes plunked in it (although we’ve tried experimenting with that sort of thing). The process requires no heat at all: Coffee grounds steep in room-temperature water overnight, yielding a flavorful, lower-acidity brew. "People drink coffee in three places—home, work and a cafe," Adam recently explained to The New York Post. “[But] you can only get good coffee in two of those places.” Good point. Check out the iced coffee kegerator in action at Gilt headquarters, courtesy of a Vine posted by former Gilt software engineer Adam Kaplan. (He’s at Yahoo these days, incidentally.) Experiencing the symptoms of under-caffeinated jealousy yet? Us, too.

希腊酸奶竞争越来越激烈 While Chobani, Dannon and Yoplait have been battling for supremacy in the US yogurt market (and at halftime at the Super Bowl), another equally ambitious player has recently emerged from the leftfield and served as a reminder that Greek isn't the only game in town. First launched in the US market in 2010, honey-infused, Aussie-style set yogurt noosa has grown at an explosive rate ever since, and is now available in chains including Target, Kroger, SuperValu, The Fresh Market, Whole Foods, Safeway, Wegmans, Stop & Shop and Giant. We think we've found the sweet spot While there is no room for complacency in the US grocery market, nnosa's success straight out of the gate has made co-founder Koel Thomae confident it could be a $100m brand with potential to expand beyond the yogurt aisle. 'We need to continue to innovate, but we have something unique,' Thomae - a native Australian now based in Boulder, CO - told FoodNavigator-USA. 'Everybody is doing Greek yogurt, as it's what has driven the growth in the category. But people want to try something new. We're still higher in protein than traditional yogurt but we're in our own category of indulgent whole milk yogurt. 'Retailers are feverishly trying to increase their dairy set to include this next wave of indulgent, international yogurt, and some of them have been quite ruthless about compressing space allocated to other slower moving categories.' Depending on the flavor, each 8oz/227g pot of noosa has 11-14g fat, 14-17g protein, and 240-320 calories, compared with around 0-7g fat, 18-22g protein and 140-230 calories for 8oz of Greek yogurt. We're at a premium price because we're selling a premium product Available in 12 flavors -plain, honey, blueberry, mango, raspberry, lemon, coconut, strawberry rhubarb, passion fruit, tart cherry, pineapple, and peach - noosa typically sells for around $2.49, a premium price, but not a prohibitive one, says Thomae. 'We've been strategic; we know we don't belong in every store. We're at a premium price because we're selling a premium product. But we invest a lot of money on sampling and coupons to encourage trial, because when people taste the product, they love it. 'Traditional yogurt in the US can be quite sweet, whereas Greek can be quite tart. noosa is really creamy and thick like Greek yogurt, but it's not overly sweet or too tart, so we think we've found the sweet spot.' I had one bite and I was blown away Thomae - who has a degree in marketing and cut her CPG teeth at Boulder-based IZZE Beverage company (now owned by PepsiCo) before going it alone with noosa - first came across a family-owned brand called Queensland Yoghurt at a corner shop during a trip back to her native Australia a few years ago. She tasted it, and was instantly hooked. 'I had one bite, and I was just blown away,' says Thomae. 'It was the best tasting yogurt I'd ever had in my life. 'I called up the family that made it [Paul and Grant Mathewson] but they didn't want to do anything in the US at that point. So I came back to Colorado, but I couldn't stop thinking about this amazing yogurt. 'About 18 months later my boss persuaded me to contact the family again and we set up a meeting and this time I was determined. I pitched the idea of setting up in Boulder, Colorado, which is a real natural food mecca, and this time, they came on board, and agreed to relocate to the US to get the business started here. 'Then we came up with the noosa brand. While we wanted a link to our Aussie heritage, we felt that Queensland Yoghurt wouldn't mean anything to US consumers so we rebranded the product noosa after a beautiful little coastal town in South East Queensland where the recipe originated.' If you have to, you can work until 5am to get an order out The next step wasconvincing family-owned dairy farm Morning Fresh Daily (based in Bellvue, CO) to be its milk supplier and partner. After a chance meeting - Thomae saw a flyer about the dairy in a coffee shop and called the number at the bottom - Morning Fresh owner Robert Graves sensed a business opportunity and agreed to come on board, and the team set about building a yogurt processing facility next door to his dairy. 'It seems very bullish to set up your own facility,' says Thomae. 'But the yogurt was a proven concept in Australia so we felt confident. There are also a lot of advantages of running your own facility when you start out. You're in control, you can do very short runs, and if you have to, you can work until 5am to get an order out.' The yogurt was a proven concept in Australia Meanwhile, there are obvious practical and marketing advantages to having a milk supply that comes from cows that are literally next door, she points out. As yogurt is a perishable product with a quick churn, noosa started generating cash fairly quickly and this, coupled with the initial investment from the partners and bank loans enabled the business to get off the ground without private equity funding. Looking ahead, there will probably come a tipping point at which noosa will look to set up a second manufacturing facility on the east coast, says Thomae. 'Ideally we'd love to find a family-owned dairy farm that we can work with there as we do with Morning Fresh so we can have the same focus on quality, traceability and local milk.' The elusive work/life balance While anyone running a business can only dream of being able to fit in a life between the 24:7 day job, having a baby has forced Thomae to inject some more balance into the work/life equation in the past 16 months, she says. But it's still hard to completely disconnect yourself from a business you run, she admits. 'It's my passion, so it's hard to unplug. Even when I'm on holiday, I have to go to the local store and see if noosa Yoghurt is on the shelf, which drives my husband crazy.'

Fresh scientific claims Fresh scientific claims, that spreading protein intake evenly across meals can optimize the sustainability and growth of muscle, could broaden 'mainstream opportunities' for high-protein products, says Volac. British dairy protein specialist Volac has thrown its weight behind the results of a recent University of Texas study that suggest spreading protein intake evenly across breakfast, lunch and dinner could improve muscle protein synthesis by 25%. The findings, documented in the report Dietary Protein Distribution Positively Influences 24-h Muscle Protein Synthesis in Healthy Adults, suggest that the quantity of protein consumed over a 24 hour period is not the only determinant of protein's ability to sustain muscle mass. The researchers claimed instead that the even distribution of protein across the three main meals is the key to sustaining muscle. Suzane Leser, head of nutrition at Volac, believes that this finding could enable consumers to 'better...enjoy the benefits of protein for muscle health' and open up the market for high-protein products, such as its Upbeat brand dairy drink range. 'Many of the health benefits of protein are well-understood now, particularly around weight management and muscle growth, but most consumers are unsure how to routinely get their protein or don't have enough convenient options available on-the-go,' Leser told DairyReporter.com. 'This broadens mainstream opportunities for products carrying claims such as 'source of' or 'high in' protein, creating a strong growth potential for protein fortified products.' 'These research findings are also an opportunity to raise awareness that dairy is naturally a good source of high quality protein, and dairy proteins can be used to fortify a range of foods and beverages,' she said. Muscle protein synthesis The University of Texas researchers, led by Professor Doug Paddon-Jones and Professor Donald Layman, 'examined the effects of protein distribution on 24 hour skeletal muscle protein synthesis in healthy adult men and women.' Two groups of volunteers were fed diets containing around 100g of protein. Group one ate a 'skew' diet that reflected a typical protein spread - lower levels at breakfast and lunch, and the majority at dinner. Meanwhile, the second set of volunteers consumed a 'even' diet, which involved equal 30g amounts of protein each meal. By measuring the changes in muscle protein synthesis in response to the diets, the team found that those on the 'even' diet had a muscle protein synthesis rate 25% greater than those on the 'skew' diet. Based on their findings, the researchers also suggested that protein intake for optimal health should be higher than the current recommended daily allowances (RDA), which in the US stand at 46g for women and 56g for men, and in the European Union (EU) at 0.8g/kg.

CP在新加坡建立新工厂 Speciality hydrocolloid manufacturer CP Kelco has opened a hub for South Asia alongside a dairy beverage centre of excellence in Singapore, with hopes to strengthen the company's global innovation footprint. 'As CP Kelco's first centre of excellence based in Asia, the facility in Singapore enables us to strategically implement the transfer of technology from our other research facilities and innovate locally to further the success of our customers in the East,' said Didier Viala, the US company's senior vice-president for growth and innovation. The South Asia hub will serve as a cross-functional support centre for customers in Southeast Asia, as well as in India, Australia and New Zealand, while the centre of excellence sets out to bring CP Kelco's expertise in dairy beverage applications closer to customers in Asia. 'With the South Asia hub's improved space use and greater resources, the CP Kelco team will be better equipped to help its customers succeed and prosper,' said Pierre Perez y Landazuri, CP Kelco's regional vice-resident. 'The dairy beverage centre of excellence enhances our ability to develop new solutions for our customers across the entire region, and eventually globally, helping them to introduce innovative concepts to the market more rapidly.'

强强联合 General Mills has struck a deal with McDonald's to supply the fast-food giant with an new, exclusive Yoplait Go-GURT yogurt product for its Happy Meals and Mighty Kids Meals in the US. McDonald's announced yesterday that from July 4 Yoplait Go-GURT Low-Fat Strawberry Yogurt will be available exclusively at stores nationwide as a side option in Happy Meals and Mighty Kids Meals. The 2.25oz (66.5ml), 50 calorie Go-GURT yogurt contains 6g of sugar - 25% less than leading low-fat children's yogurts, including existing Go-GURT products. It is also a 'good source of calcium and vitamin D,' said McDonald's. At stores, children will be given the choice of either Go-GURT or sliced apple, or can alternatively have both in place of fries. Since its addition to the Happy Meal and Mighty Kids Meal line-ups in March 2012, more than 1.1bn bags of apples slices have been served in the US. With this in mind, the addition of Go-GURT to kids' menus stands to be lucrative for General Mills. Speaking with DairyReporter.com, Bridget Christenson, spokesperson, General Mills, declined, however, to discuss the potential value of its contract with McDonald's. She acknowledged, however, that it is a 'great opportunity to reach a broader customer base with Go-GURT.' 'No end date' for deal Pressed on the length of the supply deal, which was not disclosed by McDonald's, Christenson said that a time limit is yet to be set. 'We are not able to provide that information,' she said. 'It's a new deal so there's no end date.' Yoplait's existing Go-GURT range includes a wide range of flavors, including Banana Split, Berry Blue Blast, Cool Cotton Candy, Strawberry Milkshake and Strawberry Banana Burst. Having just secured the deal, Christenson said that currently there are 'no plans at this time [for more flavors].' McDonald's has meanwhile branded the addition of Go-GURT to its menu 'the latest examples of McDonald's USA's ongoing dedication to children's nutrition and well-being.' 'At McDonald's, we're always looking to bring fun and happiness to families and listening to our customers' asks to have more variety and wholesome options for kids to enjoy in their Happy Meals,' said Julie Wenger, senior director of US marketing at McDonald's.

Chobani On trademark lawsuit Becoming a target of opportunistic lawsuits is the price you pay for being successful, says Chobani's marketing boss, who says he is 'baffled' by a complaint filed by Dov Seidman accusing the yogurt firm of infringing his trademarks with its 'How Matters' campaign. Chobani chief marketing and brand officer Peter McGuinness was speaking to FoodNavigator-USA after Seidman filed a lawsuit (click HERE) alleging that Chobani and ad agency Droga5 had infringed his trademarks and service marks and violated the Lanham Act (unfair competition). The bigger and more successful you are, the more likely you are to become a target McGuinness added: 'We're a big company now and people like to sue big companies. Leadership has its burdens and the bigger and more successful you are, the more likely you are to become a target. 'Everyone wants their day in the sun. I just don't think this is best way to go about it. I'm a bit baffled by it all; if you can own 'How', you can own 'The'. 'It is all a bit silly. It just seems a bit desperate to me.' We have no plans to change our platform Hailed by Fortune Magazine as the 'hottest advisor on the corporate virtue circuit', Seidman wrote the bestselling book HOW: Why HOW We Do Anything Means Everything, and says he owns federal trademark registrations for the word and mark 'HOW' and has developed common law rights in HOW and other HOW-based marks 'over a period of years'. But he does not own the trademark 'How Matters', claimed McGuinness, adding: 'And our campaign is not 'How', but 'How Matters'. The notion of 'How' is frequently used by many brands and is broadly used in marketing and in life, so I don't know why he is picking us out. We have no plans to change our platform.' While Chobani had sent a tweet just prior to the launch of its campaign thanking Seidman for 'inspiring the world to care about 'how'', adding, 'Can you help inspire the food industry, too?', this was hardly a 'smoking gun', claimed McGuinness. 'We sent out hundreds of tweets about people that care about how they do things. There are lots of 'what' brands, but 'how' is more interesting to explore.' No likelihood of confusion: We make yogurt, he's an author The burden of proof in trademark infringement cases is on the plaintiff to prove that the defendant's use of a disputed trademark has created the likelihood-of-confusion about the origin of the goods or services in question. In his complaint, for example, Seidman alleges that consumers might erroneously assume he is affiliated with Chobani or had licensed, sponsored, or endorsed Chobani's products. But this 'doesn't add up', said McGuinness, who pointed out that Chobani is a yogurt company and its campaign specifically relates to how it makes its yogurts - with all-natural ingredients, sustainable sourcing policies and production techniques ('A cup of yogurt won't change the world, but how we make it might'). Seidman is an author and consultant, not a rival consumer products company, he said. 'We make yogurt. This campaign is about making quality, wholesome Greek yogurt using only natural ingredients. Does he (Seidman) run Dannon or Fage?' Seidman, who is represented by law firm Haynes and Boone LLP, wants an injunction to stop Chobani running the How Matters campaign and is also seeking unspecified damages. Click HERE to read more about the complaint, which was filed in federal court in New York on Wednesday June 4

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What does 'mega' look like:Vietnam milk Factory

Health NPD The design and development of new foods should focus on human health, and particularly on a healthy gastro-intestinal tract, says Professor Vincenzo Fogliano. The incoming Professor of Food Quality and Design at Wageningen University noted that the design and development of 'functional foods' was widely regarded as a promised land for the food industry around a decade ago. However, those efforts resulted far more often in frustration than in success, he said. Speaking at his inaugural address he warned that restrictions put in place by the European Food Safety Authority (EFSA), coupled with the fact that consumers are not willing to pay for new and improved functional foods has meant that around 90% of new products in the area are taken off the market within weeks. This has led to 'enormous losses' for food companies and decreased motivation, said Fogliano. Nevertheless, the expert believes there are good reasons for continuing to develop healthy products - adding that there is a growing demand for such foods among consumers. Go with the gut According to Fogliano, the most interesting food products are those that have a beneficial impact on the intestinal flora and that could result in a new generation of functional foods. There are also areas in which the 'food chain approach' developed by his group could contribute new knowledge and innovations. For example, there is considerable potential in employing insects as a sustainable source of food and feed, he said. 'Despite the cultural obstacles to consuming insects, scientists and policymakers are all agreed that using insects as a food source offers the best chances of feeding humankind in the future.' There is also potential in thinking up and designing specific products that are suitable for feeding the populations of rapidly expanding cities, he suggested. 'Would it be possible to overcome problems that occur in metropolitan areas -- undernourishment and the disappearance of traditional eating customs, for example - and at the same time maintain the local economy and community?,' he suggested.

饮品贴饮品图片都集中发到本贴中

终于9胜。。。。发帖纪念下

挂机党们请看过来！炉石这个游戏是难得的一个好游戏，你若是仔细研究你会发现它能帮你提升罗辑推理，记忆等。确实令人着迷。也不至于令你花万八千的来玩儿！所以请提高自身的承受能力，别侮辱自己！你要输就挂机，你要赢别人也挂机，这是你想要的？

wow老玩家帮忙分析下昨天我国服空号申请得码！老帐号毫无消息！各种活动参加毫无用处！网易什么罗辑？

本季转折点前段时间还好，一到三人PK时侯，那么多表现出众的歌者被淘汰掉。还有什么心情看下去呢？争议自然太多！

传说网易内测已开！有拿到码的小伙伴么？

七龙珠韩服停运！这不科学.... 人家都玩到吐！我们都玩不上！盛大在搞什么？借此再问下网易炉石也要走这个路么？

本季好声音有同感的么？黑幕什么的不知道，但是盲选的时的激情现已不见！随着心仪的歌手已下，再也无爱！

粉丝号问题！话说本贴吧为什么没有粉丝号！想要领个号作纪念！