Leading Through Sustainable Business Performance
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'Orkney Island Cheddar' As a Protected Geographical Indication
Application to Register the name ‘Orkney Island Cheddar’ as a Protected Geographical Indication (PGI) under the EU Protected Food Name Scheme A Consultation Paper Rural and Environment Directorate Food and Drink Industry Division T: 0300-244 9148 F: 0131-244 9990 E: [email protected] ___ March 2011 Dear Consultee APPLICATION TO REGISTER THE NAME ‘ORKNEY ISLAND CHEDDAR’ AS A PROTECTED GEOGRAPHICAL INDICATION (PGI) UNDER THE EU PROTECTED FOOD NAME SCHEME I am writing to you concerning an application the Scottish Government has received to register ‘Orkney Island Cheddar’ as a Protected Geographical Indication (PGI) under the above scheme. You or your members may have an interest, or have previously declared an interest, in this application. Details of the scheme can be found at: http://www.scotland.gov.uk/Topics/Business-Industry/Food-Industry/national- strategy/rep/PFNs If the application is successful and the name is protected then only Orkney Island Cheddar conforming to the registered specification would be permitted to use the name. However, before a decision on whether to forward the application to the European Commission for the next stage of the process can be made, in compliance with Article 5.5 of Council Regulation (EC) 510/2006, we are required to consult interested parties within the UK to give them an opportunity to comment or object to the application. I am therefore attaching the specifications which set out the conditions which would need to be met should the application be approved. If you wish to comment or object to the application please let me have your response by 5pm on 28 June 2011. -
Identification and Mapping of Existing Fuel Producing Industrial Complexes in Europe
Project title: Project no.: 212831 Development of advanced biorefinery Instrument: Coordination and Support Action schemes to be integrated into existing Project start date: 1 June 2008 industrial fuel producing complexes Project end date: 31 May 2010 Project website: www.bioref-integ.eu Deliverable 1total Identification and mapping of existing fuel producing industrial complexes in Europe Organisation name of lead contractor for this deliverable: ECN Due delivery date from Annex I: November 2008 Actual delivery date: January 2009 Version: Final Fons Maes BVBA Dissemination level PU Public X RE Restricted to a group specified by the consortium (including the Commission Services) CO Confidential, only for members of the Consortium (including the Commission Services) Page 1 of 100 Contents List of tables 3 List of figures 4 Summary 7 1. Introduction 9 1.1 Work package 1 9 1.1.1 Task 1: Identification and mapping existing (fuel producing) complexes 9 1.1.2 Task 2: Definition of reference cases 10 1.1.3 The questionnaire 10 1.1.4 The structure of the report 10 2. Results of the sector-specific existing industrial (fuel producing) complexes in partner-related countries 11 2.1 Bioethanol sector 11 2.2 Biodiesel sector 13 2.3 Pulp & paper sector 16 2.4 Conventional oil refinery sector 17 2.5 Power production sector 17 2.5.1 Biomass-based power generation in partner-related countries 19 2.6 Food industry sector 21 2.7 Agrosector 22 3. Selection and definition of reference case industrial (fuel producing) complexes 25 3.1 Bioethanol sector 25 -
DANA DAIRY GROUP DANA Full Cream UHT Milk BOTTLE with Cap
DANA DAIRY GROUP DANA Full Cream UHT Milk BOTTLE with cap Product: DANA Full Cream UHT Milk BOTTLE with cap UHT 3.5% Fat Origin: FRANCE Shelf Life: 30 day Carton: 1 Liter | 2x 6x 1 L / Carton (12x1L per Carton) Carton: 0.5 Liter | 2x 6x 0.5 L / Carton Carton: 0.25 Liter | 2x 24x 0.25 L / Carton (48pcs per carton) Packaging type: UHT 1 L Container Loading: 16,680 liters / 20‘ FCL Container Loading: 21,360 liters / 40‘ FCL Packaging type: UHT 500ML Container Loading: 30,000 items / 20‘ FCL Container Loading: 47,460 items / 40‘ FCL Packaging type: UHT 250ML Container Loading: 55,296 items / 20‘ FCL Container Loading: 90,000 items / 40‘ FCL [email protected] facebook.com/danadairygroup1 twitter.com/DanaDairy www.danadairy.com DANA Semi Skimmed UHT Milk BOTTLE with cap Product: DANA Semi Skimmed UHT Milk BOTTLE with cap UHT 1.5% Fat Origin: FRANCE Shelf Life: 300 day Carton: 1 Liter | 2x 6x 1 L / Carton (12x1L per Carton) Carton: 0.5 Liter | 2x 6x 0.5 L / Carton Carton: 0.25 Liter | 2x 24x 0.25 L / Carton (48pcs per carton) Packaging type: UHT 1 L Container Loading: 16,680 liters / 20‘ FCL Container Loading: 21,360 liters / 40‘ FCL Packaging type: UHT 500ML Container Loading: 30,000 items / 20‘ FCL Container Loading: 47,460 items / 40‘ FCL Packaging type: UHT 250ML Container Loading: 55,296 items / 20‘ FCL Container Loading: 90,000 items / 40‘ FCL [email protected] facebook.com/danadairygroup1 twitter.com/DanaDairy www.danadairy.com Evaporated Milk Full Cream Animal Fat Easy Open Product: Evaporated milk (Animal fat) Easy Open 7.5% -
Led by Organisations Including ABP, Dunbia, Tulip, Dawn Meats, WM Perry
Abattoir, Red Meat Slaughter And Primary Processing – Led by organisations including ABP, Dunbia, Tulip, Dawn Meats, W M Perry Ltd, C H Rowley Ltd, Peter Coates (Alrewas) Ltd, JA Jewett (Meat) Ltd, BW & JD Glaves & Sons Ltd, Euro Quality Lambs Ltd, A Wright & Son, Fowler Bros Ltd, C Brumpton Ltd Accountancy – Led by organisations including Baker Tilly, BDO, Costain, Dains, Deloitte, Government Finance Profession , Ernst & Young, Flemmings, Grant Thornton, Hall and Woodhouse, Harvey & Son, Hazlewoods LLP, Health Education East of England, Kingston Smith, KPMG, Lentells Chartered Accountants, London Borough of Barking and Dagenham, NHS Employers, PwC, Solid State Solutions and Warrington and Halton Hospital NHS Foundation Trust with the Association of Accounting Technicians (AAT), Association of Chartered Certified Accountants (ACCA), Chartered Institute of Management Accountants (CIMA), Chartered Institute of Public Finance and Accountancy (CIPFA) and the Institute of Chartered Accountants in England and Wales (ICAEW). Accountancy (Phase 4) – Led by organisations including Derby Hospitals NHS Foundation Trust, Selby Jones Ltd, Shapcotts, Skills for Health Academy (North West), Bibby Ship Management, Jackson Stephen LLP, HFMA, Civil Service, Spofforths LLP, Norse Commercial Services Ltd, Norbert Dentressangle, Charles Wells Limited, TaxAssist Accountants, Mazars, Armstrong Watson, MHA Bloomer Heaven. Actuarial – Led by organisations including Aon Hewitt, Barnett Waddingham, Grant Thornton, KPMG, Mercer, Munich Re, PwC and RSA with the Institute and Faculty of Actuaries. Adult Care – Led by organisations including Barchester Healthcare, Caretech Community Services, Creative Support, Hand in Hands, Hendra Health Care (Ludlow), Hertfordshire County Council, Housing and Care 21, Oxfordshire County Council, Progressive Care, Surrey County Council, West England Centre for Inclusive Living, Woodford Homecare. -
Suggested Retail Prices of Basic Necessities and Prime Commodities As of 13 February 2019
SUGGESTED RETAIL PRICES OF BASIC NECESSITIES AND PRIME COMMODITIES AS OF 13 FEBRUARY 2019 BASIC NECESSITIES UNIT SRP BASIC NECESSITIES UNIT SRP BASIC NECESSITIES UNIT SRP PRIME COMMODITIES UNIT SRP CANNED SARDINES IN TOMATO SAUCE COFFEE 3 – 1 ORIGINAL BOTTLED WATER CORNED BEEF 555 155g 17.25 Blend 45 20g 4.10 PURIFIED WATER Argentina 150g 32.00 555 Bonus Pack 155g 15.50 Café Puro 17g 4.30 Refresh 500mL 6.75 Bingo 150g 18.50 Atami Green 155g 14.40 Great Taste Twin Pack 33g 7.85 SM Bonus 300mL 5.00 CDO 150g 26.50 Family Budget Pack Plain 130g 13.25 Kopiko Black 25g 6.00 Wilkins Pure 500mL 11.00 El Rancho - Supermarket 150g 26.00 Family Bonus Pack Plain 155g 16.50 Nescafe Blend and Brew 28g 5.85 Wilkins Pure 1L 22.00 Purefoods Star 150g 30.00 Family Premium Plain 155g 16.75 San Mig Coffee 3-in-1 Original 20g 5.35 MINERALIZED WATER Winner - Supermarket 150g 28.00 Family Regular Pack Plain 155g 16.50 BREAD Hidden Spring 330mL 8.00 Young’s Town Premium 150g 29.00 Hakata (Easy Open) 155g 16.15 Pinoy Tasty 450g 35.00 Hidden Spring 500mL 11.00 Argentina 175g 37.00 Hakone Regular 155g 13.40 Pinoy Pandesal (10pcs./pack) 250g 21.50 Refresh 350mL 6.00 Ligo Premium - Luzon 175g 35.80 King Cup Non-Easy Open 155g 15.75 Refresh 500mL 8.25 Ligo Premium - VizMin 175g 36.20 INSTANT NOODLES – CHICKEN AND BEEF FLAVOR Ligo (Easy Open) - Luzon 155g 17.50 Robinsons Mall 500mL 9.50 BEEF LOAF Ligo (Easy Open) - VizMin 155g 17.60 Ho-mi 55g 7.20 Summit 350mL 10.00 555 150g 17.70 Lucky 7 155g 15.50 Lucky Me! - Supermarket 55g 7.30 Summit 500mL 13.50 Argentina 150g -
Meeting the Challenge: Agriculture Industry GHG Action Plan
Meeting the Challenge: Agriculture Industry GHG Action Plan Delivery of Phase I: 2010 - 2012 04 April 2011 This Action Plan has been developed by an Industry Delivery Partners group including: AEA "We offer this Plan as a serious statement of intent and a commitment to reduce our industry‟s GHG emissions." Agricultural Industry Greenhouse Gas Action Plan - Framework, February 2010 Table of Contents Executive Summary 3 Introduction 4 Objectives 4 Overall Approach 6 Challenges 7 Key Principles 8 Priority On-Farm Actions 10 Activities Encouraging On-Farm Action 11 Opportunities 12 Key GHGAP Activities 15 Consideration of an Information Hub (iHub) 16 Communications 17 Monitoring Progress to 2012 19 Summary of Actions and Milestones 20 Governance 22 Annex A: On-Farm Actions to Reduce Emissions 25 Annex B: Activities to Deliver Each Priority for Action 28 Crop Nutrient Management 29 Soil and Land Management 32 Livestock Nutrition 33 Livestock Health 35 Energy Efficiency and Renewables Generation 36 Management Skills and Advice 37 Improved Genetic Potential 38 GHG Mitigation Research 39 2 Executive Summary The agriculture sector is committed to playing its part in contributing to meeting the national target of an overall 80% reduction in greenhouse gas (GHG) emissions by 2050. In response to the last Government‟s Low Carbon Transition Plan, published in July 2009, this Greenhouse Gas Action Plan (GHGAP) has been progressively developed by an industry partnership to deliver an initial reduction of 3Mt CO2e GHG emissions by 2020. Building upon an earlier Framework for Action published in February 2010, the first phase of this delivery plan sets out the process that will be implemented by a broad-based industry-led partnership, to encourage farmers and growers to take actions that will reduce their emissions over time. -
Our Responsibility CORPORATE RESPONSIBILITY REPORT Arla Foods Is a Global Dairy Company Owned by More Than 11,200 Dairy Farmers in Seven European Countries
2017 Our Responsibility CORPORATE RESPONSIBILITY REPORT Arla Foods is a global dairy company owned by more than 11,200 dairy farmers in seven European countries. Our products are sold on 120 markets globally. Foreword. Åke Hantoft, Chairman, and Peder 02 Tuborgh, CEO, share their views on corporate responsibility. Arla’s foundation for sustainability. Starting with 04 our Code of Conduct, we will achieve our vision through our strategy. UN Sustainable Development Goals. We focus 06 our efforts on the goals on which we can have the biggest positive impact. Our contribution to society. We engage in 08 stakeholder dialogue and actively contribute to society. 480,000 In Denmark, Sweden, the UK and Germany, consumers can visit Arla farms to learn more about dairy production and to enjoy Open Farm and cows out to pasture events. More than 480,000 consumers visited farms through these events. 93 % 93 per cent of Arla® branded products fulfill our Nutrition Criteria. No. 1 Arla is the world’s largest producer of organic dairy products. 100 % 100 per cent of our production volume is manufactured at sites with GFSI (Global Food Safety Initiative) certification or similar. We believe sustainability and profitability go hand in hand, and that our dedication to being responsible will benefit our business. Health. We offer a wide range of tasty 10 dairy products and help consumers live healthier lives. Inspiration. We see inspiration in all 16 parts of Arla, from our farmer owners sharing experiences to consumers exploring our products. Natural. We maintain high animal 22 welfare and reduce climate and environmental impact all the way from cow to consumer. -
Sept30 Dti 5X13.Indd
SUGGESTED RETAIL PRICES OF BASIC NECESSITIES AND PRIME COMMODITIES AS OF 30 SEPTEMBER 2019 BASIC NECESSITIES UNIT SRP BASIC NECESSITIES UNIT SRP BASIC NECESSITIES UNIT SRP PRIME COMMODITIES CANNED SARDINES IN TOMATO SAUCE INSTANT NOODLES – CHICKEN & BEEF BOTTLED WATER LUNCHEON MEAT FLAVOR CDO 165g 32.50 555 Bonus Pack 155g 15.50 MINERALIZED WATER Purefoods Chinese Style 165g 32.50 Ho-mi 55g 7.65 Hidden Spring 330mL 8.00 Atami Green 155g 15.90 Lucky Me! - Supermarket 55g 7.75 MEAT LOAF Hidden Spring 500mL 11.00 Family’s Budget Pack 130g 15.25 Payless – Supermarket 55g 6.50 555 150g 17.70 Refresh 350mL 6.00 Plain Quickchow - GMA/Luzon/ 55g 6.60 Argentina 150g 18.30 Refresh 500mL 8.25 Family’s Bonus Pack 155g 17.25 Visayas CDO 150g 17.25 Plain Quickchow - Mindanao 55g 6.45 Robinsons Mall 500mL 9.50 Gusto 150g 16.50 Hakata (Easy Open) 155g 16.80 SALT Summit 350mL 10.00 Winner - Supermarket 150g 16.50 Summit 500mL 13.50 Argentina 170g 19.80 Hakone Regular 155g 13.40 IODIZED ROCK SALT Summit 1L 21.50 PRIME COMMODITIES UNIT SRP King Cup Non-Easy Open 155g 15.75 Lasap Rock Salt 250g 5.35 Fidel Coarse (Red) - 250g 6.85 Summit 6L 72.00 CORNED BEEF Lucky 7 155g 15.50 Argentina 150g 32.00 Luzon & Visayas Supersavers Nature’s 330mL 6.50 Bingo 150g 18.50 Master Bonus Pack 155g 17.25 Fidel Coarse (Red) 250g 7.80 Pure CDO 150g 26.50 Mikado 155g 15.90 - Mindanao Supersavers Nature’s 500mL 7.95 El Rancho - Supermarket 150g 26.00 Saba Phil. -
Nutritional, Technical, and Economic Aspects of MILK SUBSTITUTES
Nutritional, Technical, and Economic Aspects of MILK SUBSTITUTES J.W. Hammond, S.T. Coulter, and R. Slrny AGRICULTURAL EXPERIMENT STATION UNIVERSITY of MINNESOTA CONTENTS Introduction . 3 Development of Filled and Imitation Milk . 4 Laws and Regulations . 4 Nutritional Issues . 6 Technical Issues ........................................................ 10 Economic Consequences . 11 Adjustments in Milk Production . 18 Summary and Conclusions .................... : . 19 Role of the Institute of Agriculture ........................................ 20 Nutritional, Technical, and Economic Aspects of Milk Substitute~ J .. W. Hammond, S. T. Coulter, and R. Sirny·* While the introduction of filled and imitation these products in several states as a direct replace~ milk into the nation's markets has been of interest ment for pasteurized and homogenized .fluid milk. to consumers, it has been viewed apprehensively by This inquiry is pertinent because food constitu members of the dairy industry. Production and sale ent selection is increasingly shifting from the kitc4~ of. these products could significantly alter an impor ens. of homes and institutions to those of processor~. tant branch of agriculture. In years to come, modem Products sold under the federal government's Stand technology will have a heavy impact upon traditional ards of Identity must conform to standards of the methods of food production. Development of milk Food and Drug Administration (FDA). However, substitutes will just be part of overall research de there are no Standards of Identity for many products signed to produce synthetic food substitutes. sold under fanciful· names. This bulletin, prepared upon request by the ad Economic pressure force~ food processors tp use ministration of the Institute of Agriculture, presents the lowest cost ingredients and formulation th~t are a comprehensive statement of the opportunities and consistent with legal re,quirements or company problems associated with these products. -
Table of Contents
Table of contents Executive Summary (Mai and Maj-Britt) .................................................................................................... 6 1. Introduction (Mai and Maj-Britt) ........................................................................................................... 8 1.1. Introduction .......................................................................................................................................... 8 1.2. Problem statement ............................................................................................................................... 9 2. Method (Mai and Maj-Britt) ................................................................................................................ 10 2.1. Empirical data...................................................................................................................................... 10 2.1.1. Interview guide ............................................................................................................................ 12 2.1.2. Questionnaires ............................................................................................................................. 13 2.2. Theory of science ................................................................................................................................ 14 2.2.1. Hermeneutics ............................................................................................................................... 14 2.3. Theory of science in the thesis -
The Physical and Chemical Stability of S'oybean Oil Filled Milk
THE PHYSICAL AND CHEMICAL STABILITY OF S'OYBEAN OIL FILLED MILK Thesis for the Degree of 'M. S. MICHIGAN STATE UNIVERSITY H. WAYNE MODLER 1969 "“ —~ ‘ A“ '. IJ . _, , L I "hi-a: ,s x LI BR A i»: i" I Michigan 3m 3 University g no“; am‘ome & suns .y ‘5‘ d max mum mo. LIIRIIV B'NDERS i “1ch 1 ABSTRACT Filled milks were formulated from fresh skimmilk, vegetable oil and emulsifiers. The filled milks were pasteurized at 170 F (except in cer- tain off-flavor studies), homogenized at 500/2500 psi and cooled to 36 F. Lightly hydrogenated salad oil, prepared from soybean oil, was quite acceptable when evaluated organoleptically at 24 hr. intervals over a period of approximately one week. Thiobarbituric acid and peroxide val- ues revealed that very slight oxidation had occured during storage for approximately one week at 40 F. Four monoglyceride emulsifiers, with varying degrees of saturation, were used to stabilize the emulsion of soybean oil in skimmilk. Two of the more unsaturated monoglycerides tended to impart a bitter flavor to the milk when used at 0.1% (based on weight of product) and also were less efficient emulsifiers when com- pared to saturated monoglycerides. Development of a very undesirable sulfide-like odor and taste was revealed when extremely high pasteuri- zation temperatures were used. The degree of off-flavor was directly proportional to the time and temperature of heating. Two types of imitation milk, differing only in the type of protein, were prepared and evaluated. One series of imitation milks contained varying levels of calcium caseinate. -
Stay in Tune Ingredients • Packaging • Transportation
Flexible & Innovative Dairy & Food Production Processing • Hygiene • Analysis Stay in Tune Ingredients • Packaging • Transportation 21 June 2011 Denmark - June 2011 Stay in Tune! “Stay in Tune” is the major theme running through Danish Dairy & Food In- dustry … worldwide this year. With the musical term “Stay in Tune”, we focus on how the dairy industry constantly must stay in tune on market conditions to meet trade and customer requirements. The global consumer preferences for dairy products are in fact multifaceted and cover besides disposable income also expectations of the in- dustries high CSR-profiles along with a lot of other implicit food qualities such as: natural, environmentally friendly, ecology, functional, convenience, health and wellness, indulgence, gourmet and inexpensive etc. Thus, the dairies sharpen their demands on the supplying industry to stay in tune on innovative solutions and equipment enabling the industry to produce dairy products on market demands. How do suppliers navigate through the dairy and food companies as well as the modern consumers constantly changing preferences for novelties? Flexi- The cover shows a lure. This instru- ble machinery easy adjustable for making different and often small scale prod- ment dates from the Danish Bronze Age (about 600 B. C.). It has only been uct series are just one of the answers. Innovative and/or functional ingredients found in Denmark and the former Dan- and packaging are others. Further also new and highly advanced analytical ish territories. Today it forms part of the Danish Quality sign known as the and hygienic concepts are needed to guarantee that the complex foods are of “Lure-brand”, used on dairy products.