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Wine Catalogue
Bringing the best in the World of Glassware www.zenan.ca TM Branding Techniques DECALS FOUR-COLOUR PROCESS/ FROSTING (ORGANIC & TRADITIONAL) SUBLIMATION GLASS ON GLASS GOLD/PLATINUM HALO HAND DEEP ETCH ONE COLOUR/MULTICOLOUR MULTIPLE TECHNIQUES NUCLEATION SCREEN PRINTING ORGANIC SPRAYS RAISED SCREEN PRINTING REVERSE PRINTING No other glassware decorator can provide as wide a range of decorating techniques as Zenan does. If you don’t see the process you are looking for, please contact us. We will try to develop a solution for your printing needs. STEMWARE The crystal-clear glass allows for incredible visibility so you can showcase your delicious red and white wines for a quality presentation. Plus, this feature will be sure to increase impulse sales and help servers and bartenders stay on top of refills! Grand Vin L9357 - 19.75 oz 1 DOZ / CASE S L9364 - 16 oz 1 DOZ / CASE S L8584 - 14.75 oz 1 DOZ / CASE S L8579 - 11.75 oz 1 DOZ / CASE S NO029 - 8 oz 2 DOZ / CASE S www.zenan.ca S = STOCK I = IMPORT (allow 4-6 weeks) 30% Stronger at the rim compared Grand Vin to standard crystal glass. Stem torsion resistance equals Each tasting experience will find the 2X human hand torque. perfect glass in the Grand Vin line. The traditional tulipe shape of the Grand Vin glass is recognized as being one of the best wine tasting shapes in the world of wine tasting. The sheer rim of Transparency index = 98.5. these glasses enhance the subtlety of Greater Purity and transparency. the wine’s aromas and flavor. -
Food Packaging Technology
FOOD PACKAGING TECHNOLOGY Edited by RICHARD COLES Consultant in Food Packaging, London DEREK MCDOWELL Head of Supply and Packaging Division Loughry College, Northern Ireland and MARK J. KIRWAN Consultant in Packaging Technology London Blackwell Publishing © 2003 by Blackwell Publishing Ltd Trademark Notice: Product or corporate names may be trademarks or registered Editorial Offices: trademarks, and are used only for identification 9600 Garsington Road, Oxford OX4 2DQ and explanation, without intent to infringe. Tel: +44 (0) 1865 776868 108 Cowley Road, Oxford OX4 1JF, UK First published 2003 Tel: +44 (0) 1865 791100 Blackwell Munksgaard, 1 Rosenørns Allè, Library of Congress Cataloging in P.O. Box 227, DK-1502 Copenhagen V, Publication Data Denmark A catalog record for this title is available Tel: +45 77 33 33 33 from the Library of Congress Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton South, British Library Cataloguing in Victoria 3053, Australia Publication Data Tel: +61 (0)3 9347 0300 A catalogue record for this title is available Blackwell Publishing, 10 rue Casimir from the British Library Delavigne, 75006 Paris, France ISBN 1–84127–221–3 Tel: +33 1 53 10 33 10 Originated as Sheffield Academic Press Published in the USA and Canada (only) by Set in 10.5/12pt Times CRC Press LLC by Integra Software Services Pvt Ltd, 2000 Corporate Blvd., N.W. Pondicherry, India Boca Raton, FL 33431, USA Printed and bound in Great Britain, Orders from the USA and Canada (only) to using acid-free paper by CRC Press LLC MPG Books Ltd, Bodmin, Cornwall USA and Canada only: For further information on ISBN 0–8493–9788–X Blackwell Publishing, visit our website: The right of the Author to be identified as the www.blackwellpublishing.com Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. -
Packaging Films and Meat Color
PACUGIMS FILMS AND iVIE:AT COLO3” DUAXZ 0. VESTdRBZRG UNION CARBIDE: CORPORATION The subject for this morning’s talk is listed as packaging films and meat color, I have taken the liberty to broaden the area to be discussed since it is very difficult to pick out one quality factor and relate it alone to packaging films, I would rather title the talk as packaging films and meat quality. It is true that the color of meat is a very important factor in the marketability of a meat item but probably less important than other factors which can affect the quality of a product being sold by a manufacturer to his customers. It is true that in many cases meat color can reflect how the meat product has been treated during the normal manufacturing process and in the distribution and handling of the product to the display case where it is finally sold. On the other hand, one only has to look in the meat display case of the local supermarket to see the number of sophisticated packages and packaging techniques which have been developed through the cooperation of film manufacturer, equipment manufacturer, and meat packer to protect the quality of the meat item to the consumer. I have divided ny talk into three general areas, I plan to first discuss the requirements placed on the packaging material by the type of meat product being packaged, specifically fresh retail meat cuts, processed meats, and primal and subprimal neat cuts. Secondly, I will discuss the procedures available to film manufacturers to build in required filn properties for packaging the various types of meat. -
Glossary of Wine Terms - Wikipedia, the Free Encyclopedia 4/28/10 12:05 PM
Glossary of wine terms - Wikipedia, the free encyclopedia 4/28/10 12:05 PM Glossary of wine terms From Wikipedia, the free encyclopedia The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See Also" section below. Contents: Top · 0–9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A A.B.C. Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to describe wine drinkers interest in grape varieties A.B.V. Abbreviation of alcohol by volume, generally listed on a wine label. AC Abbreviation for "Agricultural Cooperative" on Greek wine labels and for Adega Cooperativa on Portuguese labels. Adega Portuguese wine term for a winery or wine cellar. Altar wine The wine used by the Catholic Church in celebrations of the Eucharist. http://en.wikipedia.org/wiki/Glossary_of_wine_terms Page 1 of 35 Glossary of wine terms - Wikipedia, the free encyclopedia 4/28/10 12:05 PM A.O.C. Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO). A.P. -
Bio-Based and Biodegradable Plastics – Facts and Figures Focus on Food Packaging in the Netherlands
Bio-based and biodegradable plastics – Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Rapport nr. 1722 Bio-based and biodegradable plastics - Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Report 1722 Colophon Title Bio-based and biodegradable plastics - Facts and Figures Author(s) Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Number Wageningen Food & Biobased Research number 1722 ISBN-number 978-94-6343-121-7 DOI http://dx.doi.org/10.18174/408350 Date of publication April 2017 Version Concept Confidentiality No/yes+date of expiration OPD code OPD code Approved by Christiaan Bolck Review Intern Name reviewer Christaan Bolck Sponsor RVO.nl + Dutch Ministry of Economic Affairs Client RVO.nl + Dutch Ministry of Economic Affairs Wageningen Food & Biobased Research P.O. Box 17 NL-6700 AA Wageningen Tel: +31 (0)317 480 084 E-mail: [email protected] Internet: www.wur.nl/foodandbiobased-research © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The publisher does not accept any liability for inaccuracies in this report. 2 © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research Preface For over 25 years Wageningen Food & Biobased Research (WFBR) is involved in research and development of bio-based materials and products. -
Keeping Food and Water Safe Before, During and After a Disaster
Keeping Food and Water Safe Before, During and After a Disaster Emergency Water Supply Emergency Supply of Water Having an ample supply of clean To prepare the safest and most reliable emergency supply water is a top priority in an emergency. A of water, it is recommended that you purchase commercially normally active person needs to drink at bottled water. Keep bottled water in its original container, and least two quarts (half gallon) of water each do not open it until you need to use it. day. People in hot environments, children, If you are preparing your own containers of water, use nursing mothers and ill people will require food-grade water storage containers obtained from a variety of even more. You will also need water for sources, including surplus or camping supplies stores for water food preparation and hygiene. Store at storage. If you decide to re-use storage containers, choose least one gallon per person and pet per two-liter plastic soft drink bottles – not plastic jugs or cardboard day for drinking, cooking and personal containers that have had milk or fruit juice in them. The reason hygiene. Consider storing at least a two- is that milk protein and fruit sugars cannot be adequately week supply of water for each member removed from these containers and provide an environment for of your family. If you are unable to store bacterial growth when water is stored in them. Cardboard con- this quantity, store as much as you can. If tainers leak easily and are not designed for long-term storage supplies run low, never ration water. -
Wine Glass Guide 2015.Pdf
THE RIEDEL COMPANY PROFILE 5 FINE CRYSTAL • MACHINE-BLOWN IN BAVARIA/GERMANY The company RIEDEL is a family owned, 300 year-old THE RIEDEL TRADEMARK 6 RIEDEL BAR 42-43 crystal company known to be the inventor of varietal- specific stemware. Riedel is the first company in histo- ALL ABOUT RIEDEL 6-9 WINE (ITEM #6448) 44-45 ry to recognize that the taste of a beverage is affected WINE GLASS GUIDE 10-17 OUVERTURE (ITEM #6408) 46-47 by the shape of the vessel from which it is consumed, and has been recognized for its revolutionary designs O (ITEM #0414) 48-51 which complement primarily alcoholic beverages. FINE CRYSTAL • MOUTH-BLOWN IN TYROL SWIRL (ITEM #0450) 51 A new area began in 2013, with the knowledge of form RIEDEL SUPERLEGGERO (ITEM #4425) 16-17 and function being applied to non alcoholic drinks. By SOMMELIERS BLACK TIE (ITEM #4100) 18-19 FINE CRYSTAL • MOUTH-BLOWN IN TYROL the invitation of Coca Cola and with the support of their Atlanta based tasting panel, the Riedel „software“ was SOMMELIERS (ITEM #4400) 20-25 DECANTER 52-61 utilized to create a specific shape, fine tuned for the en- joyment of worlds most iconic beverage. In the same year, Riedel was introduced to hot beverages by Nes- FINE CRYSTAL • MACHINE-BLOWN IN BAVARIA/GERMANY FINE CRYSTAL • MACHINE-BLOWN IN BAVARIA/GERMANY presso in Lausanne. With the extensive knowledge of VITIS (ITEM #0403) 26-27 DECANTER 62-63 Nespresso‘s coffee experts, two machine blown shapes for espresso have been developed, highlighting the dis- GRAPE (ITEM #6404) 28-29 tinct flavors of their intense and mild coffee blends. -
DS 8-1 Commodity Classification (Data Sheet)
FM Global Property Loss Prevention Data Sheets 8-1 April 2014 Interim Revision April 2020 Page1of23 COMMODITY CLASSIFICATION Table of Contents Page 1.0 SCOPE ................................................................................................................................................... 3 1.1 Hazards ............................................................................................................................................. 3 1.2 Changes ............................................................................................................................................ 3 2.0 LOSS PREVENTION RECOMMENDATIONS ....................................................................................... 3 2.1 General ............................................................................................................................................. 3 2.2 Commodity Classification .................................................................................................................. 3 2.2.1 Noncombustible ....................................................................................................................... 4 2.2.2 Class 1 ..................................................................................................................................... 4 2.2.3 Class 2 ..................................................................................................................................... 4 2.2.4 Class 3 .................................................................................................................................... -
11 16 November RR Inside.Indd
NOVEMBER SALE OF SELECTED ANTIQUE FURNITURE, COLLECTORS’ ITEMS BOOKS, MAPS & EPHEMERA, VINTAGE & MODERN WINES & SPIRITS VIEWING AUCTION Antique Furniture & Antique Furniture & Collectors' Items Collectors' Items Books, Maps & Ephemera Friday 4th November 2016 Friday 28th October Commencing at 11.00 am 5.00 pm - 8.00 pm Saturday 29th October Books, Maps & Ephemera 9.00 am - 1.00 pm Friday 4th November 2016 Commencing after 2.00 pm Thursday 3rd November 9.00 am - 6.00 pm Vintage & Modern Wines & Spirits Morning of the sale Saturday 5th November 2016 from 9.00 am Commencing at 10.30 am Vintage & Modern Wines & Spirits Friday 4th November 9.00 am - 8.00 pm Morning of the sale from 9.00 am LIVE INTERNET BIDDING CATALOGUES £5 by post, online at Bedford Auction Centre www.peacockauction.co.uk VINTAGE & MODERN WINES & SPIRITS VINTAGE & MODERN WINES & SPIRITS 1001 1013 6 bottles of Glen Dhu blended Scotch Whisky 4 bottles of Aberlour 10 yr old Highland single 40% 70cl each £30 - £50 malt Scotch Whisky 40% 70cl each (3 with 1002 cartons) £50 - £70 4 bottles of Glen Dhu blended Scotch Whisky 1014 40% 70cl each £20 - £30 4 bottles of Aberlour 10 yr old Highland single 1003 malt Scotch Whisky 40% 70cl each £50 - £70 4 bottles of Glen Dhu blended Scotch Whisky 40% 1litre each £30 - £50 1004 4 bottles of Glen Dhu blended Scotch Whisky 40% 1litre each £30 - £50 1005 3 bottles of the Famous Grouse blended Scotch Whisky 40% 70cl each £30 - £40 1006 4 bottles of Bells Original blended Scotch Whisky (Help for Heros label) 40% 70cl each £30 - £50 1007 4 bottles -
Packaging and Price-Marking Produce in Retail Food Stores
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. ^Q^Tnt / Packaging Produce in A Study of Improved Methods of Marketing Agricultural Products Marketing Research Report No. 278 U. S. DEPARTMENT OF AGRICULTURE AGRICULTURAL MARKETING SERVICE Marketing Research Division — PREFACE This study of packaging and price-marking produce in retail food stores is part of a broad program of research aimed at reducing the cost of marketing farm products, including development of methods of increasing the efficiency of food -wholesaling and retailing. The estimated total labor cost for operating produce departments in retail food stores was kOO million dollars in 1957 • In the 5 years preceding 1957 average wage rates in food stores increased about one-fourth. The methods and procedures described in this study, when adopted, will materially help to increase productivity of labor and increase the effective- ness and acceptability of self-service in food stores. As self-service holds down retailing costs, their burden on both producers and consumers is reduced, and the often wide spread between what the farmer gets for a commodity and what the consumer pays for it can be minimized. Increases in marketing costs are normally reflected back to the farmer in lower returns, or to the consumer in higher prices, or both, as competition among traders gradually adjusts costs and margin levels. Reduction of these costs, therefore, can benefit all the factors in the food and fiber industries producers, processors, distributors, and consumers. ACKNOWLEDGMENTS Personnel of Food Fair, Inc., Florida Division; Perm Fruit Co., Philadelphia, Pa.; Publix Markets, lakeland, Fla.; Red Owl Stores, Inc., Hopkins, Minn.; and Super Valu Stores, Hopkins, Minn., built and installed equipment and allowed researchers to use the stores as laboratories for this study. -
About Riedel 06-2015 English
ENGLISH 06-2015 ALL ABOUT RIEDEL Founded in 1845, Lindt & Sprüngli is a global leader in the premium chocolate category, offering high-quality products worldwide. Riedel and Lindt are creating the ultimate wine glass tasting and premium chocolate pairing experience for consumers. The comparative glassware and premium chocolate tastings show that the best wine and chocolate pairing, enhanced by enjoying the wine from the proper varietal specific glass, offers a heightened sensory experience. The tastings are a perfect complement to the Lindt red wine Chocolate Tasting process, an ultimate sensory experience through which consumers can master the art of tasting fine chocolate. 3 ABOUT RIEDEL CRYSTAL 3 AT RIEDEL, CONTENT COMMANDS SHAPE 6 WHY SHAPE MATTERS 7 ARCHITECTURE OF STEMWARE 7 SERVING TO MAXIMIZE ENJOYMENT 8 CARING FOR YOUR RIEDEL CRYSTAL 9 FINDING THE RIGHT RIEDEL GLASS 9 IS THERE ONE GLASS FOR ALL MY WINES? 10 ONE SIZE FITS ALL? HOW CAN EACH SHAPE PROVIDE A UNIQUE EXPERIENCE FOR MY WINE? 12 WHY SHOULD I USE A DECANTER? HOW WILL DECANTING ENHANCE MY WINE EXPERIENCE? 14 HAND-MADE PRODUCT 18 EVOLUTION OF THE RIEDEL COLLECTION ARRANGED CHRONOLOGICALLY BY YEAR OF INTRODUCTION 18 SOMMELIERS (1973) 22 VINUM (1986) 22 OUVERTURE (1989) 23 WINE (1999) 23 VINUM EXTREME (2000) 24 O (2004) 24 GRAPE (2006) 25 VITIS (2007) 26 RIEDEL BAR (2008) 27 SOMMELIERS BLACK TIE (2008) 27 VINUM XL (2009) 28 BIG O (2013) 28 COCA-COLA GLASS (2014) 29 RIEDEL VERITAS (2014) 31 RIEDEL SUPERLEGGERO Wine critic Robert M. Parker Jr. of THE WINE ADVOCATE: “The finest glasses for both technical and hedonistic purposes are those made by RIEDEL. -
Safe Food Storage and Consumption Guidelines
Safe Food Storage and Consumption Guidelines For the Home Utah Food Bank Revised 10/07/2011 Page 1 of 12 Storage and Consumption Guidelines Code Dating Terms Use of Good Judgment : The following guidelines describe general safe storage and consumption recommendations once the product is in the home. Although based on research, these guidelines are only recommendations, not hard fast rules. Food safety within the home should be done on a case by case basis based on visual quality and the storage condition of the product. Any signs of damage or deterioration supersede any and all of these guidelines. Remember to use good judgment. If in doubt, throw it out. Discarding unsafe or suspect food is not waste; it is helping to protect human health. Shelf Life The length of time a product can be kept for use before quality considerations make it necessary or desirable to discard it. The determination of a products maximum shelf life is based upon the unopened condition and proper storage of that product. Any other storage condition, ones not meeting the strict recommendations of the product will reduce the shelf life and possible safety of that product. Code Dating Packaging numbers printed by the manufacturer. Coded information on products may include date of packaging, plant location, lot number etc. There are no uniform or universal standards for code dating. Each manufacturer can use a different standard. (Some products may need to be thrown away after the date on the package; other products may be good for many years past the printed code date). For more product specific information, contact the manufacturer of the product.